The civil war in Syria started almost three and a half years ago. As a result of the conflict, roughly 2.9 million people have fled Syria, and another 6.5 million are displaced within Syria. The majority of the international refugees now live in neighboring countries such as Jordan, Iraq, Lebanon, Egypt and Turkey, in refugee camps and also in the general community in these countries. Refugees are at increased risk of malnutrition, especially in protracted conflicts such as in Syria. A recent report from the CDC investigates rates of malnutrition in Syrian refugees living in and outside of a refugee camp in Jordan. What is the nutritional status of people living in such a compromised situation?
Vitamin D is most commonly associated with bone metabolism. Did you know low vitamin D status also affects muscle?
Liu and colleagues report that lower 25(OH)D concentrations are linked with greater muscle mass loss in middle-aged people. Using a subset of 3,289 community-dwelling residents from the Nutrition and Health of Aging Population in China Project living in Beijing and Shanghai, they report muscle mass
Calcium and vitamin D are essential nutrients for bone health. Many people, especially women, do not consume recommended amounts of these two nutrients from their diet. With a few exceptions, i.e. dairy products, snack bars and ready-to-eat cereals, it has been difficult to fortify foods with calcium (a mineral) without negatively affecting taste (and consumer preference). Federal regulations restrict the types of foods which can be fortified with vitamin D. Dietary supplements become a primary option to fill calcium and vitamin D shortfalls.
Many people are interested in how diet during pregnancy can affect health of both mother and infant. In fact, our fourth most popular blog post ever discusses how vitamin D supplementation influences gestational diabetes-related health measures. Recently, Harvey and co-workers published an exhaustive review on the effects of vitamin D supplements in pregnancy. Did these authors find a benefit to vitamin D supplementation?
Today I searched Wikipedia for the word ‘sustainability’ and found, “Achieving sustainability will enable the Earth to continue supporting human life”. With respect to food and nutrition, sustainability requires understanding the determinants and costs of producing, processing, and distributing foods globally to sustainably feed a growing population regardless of where they live.
People in the US spend less on food than any other country, only 6.4% of their expenditures in 2012. Americans don’t necessarily spend less on food than others, they just tend to eat more, mostly prepared foods rather than cooking with staples, and leaving more uneaten (waste).
Whether on vacation, traveling for business, or trying to avoid standing in front of a stove during the summer, a common choice is eating at a restaurant. When doing so, most people underestimate the calories in restaurant foods.
A CDC report finds that 57% of Americans use menu labels when making food choices. Women are more likely to read menus than men.
Recently in the American Journal of Clinical Nutrition, Wang and colleague published an article describing follow-up analyses of the high-dose vitamin E and C component of the Physicians Health Study II. This study was exceptional in that it recruited a large number of subjects that were well-nourished (male physicians), randomized them to various dietary supplements, and followed them to track key cardiovascular and cancer-related endpoints for a very long time: follow-up occurred over 14 years. However, some of the results were a little paradoxical. We explain further after the jump.
Yogurt is a food known from ancient times. Around 77 AD, Pliny the Elder wrote “the barbarous nations…understand how to thicken milk and form therefrom an acrid kind of liquid with a pleasant flavor” in his famous encyclopedia of the ancient world. This is our first description of yogurt consumption, although it was likely to have developed at least 7000 years prior to its description by the Roman naturalist. Over the past millennia, societies that have bred animals for their milk have learned the art of fermentation with lactic acid bacteria to form delicious and nutritious yogurt. Even today, the last few decades have seen a steady increase in global yogurt consumption, according to a consumer survey from DSM that focuses on how and why people in emerging and established markets in the USA, Brazil, Turkey, Poland, France and China eat yogurt. What is driving this trend, and what does this mean for nutrition?