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TalkingNutrition

Providing perspectives on recent research into vitamins and nutritionals

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    B-Vitamins help maintain Healthy Bones

    Until the last century, scientists weren’t certain that diseases such as scurvy, rickets and night blindness were caused by dietary deficiencies. The discovery of vitamins of vitamins in the early 1900s was founded upon controlled experimental studies manipulating the diet of humans and rats, chicks, pigeons, guinea pigs, mice and dogs.

    Many people are still at risk of vitamin deficiency globally. Even more are at risk of vitamin inadequacy – vitamin concentrations in the body which are too low (insufficient) to support health. 

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    Learning about the magic inside olive oil

    As innovative and exciting as so many reports in nutrition can be, often there’s a long history behind it. In nutrition, the relationship between the Mediterranean diet and heart disease goes back to the 1950s when it was first described by Ancel Keys, an early pioneer in the field nutrition epidemiology. Dr. Keys made an observation that residents of Naples, Italy had a relatively low incidence of coronary heart disease, which he suggested was due to their unique diet. Generally speaking, this diet was low in saturated fats and high in green leafy vegetables, tomatoes, and olive oil.

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    EFSA Recognizes Vitamin D helps Maintain the Immune System

    Vitamin D contributes to the normal function of the immune system”.  This is the conclusion of the EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA). The expert committee determined a cause and effect relationship exists between the dietary intake of vitamin D and contribution to the normal function of the immune system.  It is a beneficial effect.

    This scientific opinion extends the benefits of vitamin D beyond recognized benefits in the maintenance of normal bones and teeth.

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    Don’t Like Counting Calories, Better Nutrition Tools are Coming

    In the New York Times, Margo Sanger-Katz writes about the difficulties researchers have in assessing food intake. Based on three sets of data, the federally-executed National Health and Nutrition Evaluation Survey (NHANES) of approximately 8,000 individuals, the Nielsen consumer data company tracking of in-store food purchases of 100,000 families, and the United States Department of Agriculture tracking all food grown and sold in the US, three trends are identified. 

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    Iodine Supplementation Improves Iodine Status and Cardiovascular Disease Markers

    Treating iodine deficiency is perhaps best known for being the cheapest and easiest way to reduce brain damage and cognitive impairment in the world. Salt iodization programs cost only around 5 cents per person per year and are effective in raising the population’s iodine status. But is there an effect on other areas of health?

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