Skeptics Ponder Food Industry’s Commitment To Conquering Global Obesity April 23, 2010: 11:53 PM EST Though the food industry says it’s committed to reducing obesity and improving global health and nutrition, skeptics wonder about the depth of the commitment. “Big Food,” they say, is a major contributor to the world’s so-called “over-nutrition” problem, sometimes referred to as “eating too much junk food.” Can the food industry really be counted on to follow a course of action that might end up hurting its own sales and profitability? Experts argue that, despite some visionary executives and corporate cultures, there’s little evidence that Big Food is “becoming even a small part of the public health solution – rather than just a large part of the problem.” And relying on it to address the global obesity problem unilaterally is like basing global warming solutions on “the goodwill of the automobile industry.” MARK BITTMAN, "Can Big Food Fight Fat?", New York Times, April 23, 2010, © The New York Times Company

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Lemonade And Other Dietary Strategies Can Prevent Kidney Stones April 22, 2010: 10:59 PM EST Kidney stones can be excruciatingly painful, and are often accompanied by fever and blood in the urine. But there are simple dietary ways to prevent their occurrence, or re-occurrence. Drinking four ounces of reconstituted lemon juice in two liters of water a day, for example, has been shown to decrease the rate of stone formation from 1.00 to 0.13 stones per patient. Other prevention strategies include drinking lots of liquids, and reducing the intake of salt, dietary calcium and protein. Once a kidney stone is detected, medication is usually the first and primary method of treatment. But sometime surgery is required. Surgical options include shock wave lithotripsy, percutaneous nephrolithotomy and ureteroscopy with laser lithotripsy. All in all, prevention through lemonade therapy seems the wiser, and simpler, course of action. Roger L. Sur, MD, "Five Ways to Prevent Kidney Stones: From Lemonade to Surgery", News release, UC San Diego Health System, April 22, 2010, © UCSD Medical Center

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Resveratrol Stimulates Enzyme That Shields Brain Cells From Stroke Damage April 22, 2010: 12:47 PM EST In a new U.S. study, scientists have discovered that lab mice given resveratrol, a compound found in red grapes and wine, before an induced stroke suffered significantly less brain damage than other rats. The researchers said that resveratrol apparently increases levels of the enzyme heme oxygenase that protects neurons from damage. The brain cells of mice that lacked the enzyme were not protected and consequently died after the stroke. Despite the encouraging news, however, the researchers caution against the use of resveratrol supplements. No one knows whether they are helpful or harmful over the long term, they said. And no one knows what amount offers the necessary protection. In fact, no one really knows how much red wine, or which kind, offers the optimal cardiovascular benefit, so further research is required. Sylvain Doré, Ph.D., Hean Zhuang, M.D., Herman Kwansa, Ph.D., Raymond C. Koehler, Ph. D., "Resveratrol protects against experimental stroke: Putative neuroprotective role of heme oxygenase", Experimental Neurology, April 22, 2010, © Elsevier B.V.

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Probiotic And High-Fiber Foods Show Steady Growth Globally April 22, 2010: 04:04 AM EST Consumer interest in foods that claim to promote digestive health continues to rise globally, especially in Europe, Australia, Japan and the U.S., where sales and new product launches of high-fiber and probiotic dairy products have been strong, despite a weakened world economy, confusion among consumers about the availability and benefits of digestive health foods, and uncertainties surrounding the legal status of product claims in Europe. U.S. awareness of digestive health foods has grown steadily in the last five years, thanks to innovation in the dairy sector. Dannon’s Activia yogurt, for example, was repositioned as a digestion regulation product that uses the Bifidus actiregularis cultures. Innova Market Insights credits the success of the Activia brand for moving probiotics dairy products into the mainstream yogurt market. "New Products for Gut Health Still Show Steady Growth", Nutraceuticals World, April 22, 2010, © Rodman Publishing

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Sales Of Organic Products In US Grow 5.3 Percent in 2009 To $26.6 Billion April 22, 2010: 03:25 AM EST A new report, 2010 Organic Industry Survey, from the Organic Trade Association (OTA) found that US sales of organic products grew 5.3 percent in 2009 to $26.6 billion, with organic food contributing $24.8 billion. Organic products outperformed the total market: food sales were up 5.1 percent against a growth rate of 1.6 percent for total food sales, and organic non-food sales were up 9.1 percent. 38 percent of organic food sales came from fruit and vegetables, sales of which grew 11.4 percent and now account for 11.4 percent of all fruit and vegetable sales. 54 percent of organic sales were through the mass channel; natural product retailers sold 38 percent. In the non-food organic sector, supplements grew 35 percent and represented 35 percent of total organic non-food sales. "U.S. Organic Product Sales Reach $26.6 Billion in 2009", Organic Trade Association, April 22, 2010, © Organic Trade Association

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Consuming Higher Amounts Of Added Sugar Boosts Lipid Levels, Cardiovascular Risks April 21, 2010: 08:31 AM EST In the first study of its kind, U.S. scientists have found a significant statistical association between consumption of high levels of sugars in processed foods with high levels of triglycerides (fats) in the blood, a significant risk factor for cardiovascular disease. Examining health data on more than 6,000 surveyed adults, scientists measured added sugars as a percent of total calories, from less than five percent to more than 25 percent. According to the study, the average daily consumption of added sugars was 15.8 percent of total daily caloric intake, a “substantial increase” from 1978 levels. In addition to higher levels of triglycerides, average levels of “good” cholesterol (HDL-C) were lower among respondents who consumed higher amounts of sugars. “Our data support dietary guidelines that target a reduction in consumption of added sugar,” one researcher said. Jean A. Welsh, M.P.H., R.N., Miriam B. Vos, M.D., M.S.P.H., et al., "Caloric Sweetener Consumption and Dyslipidemia Among US Adults", Journal of the American Medical Association, April 21, 2010, © American Medical Association

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Science Verifies Status Of Blueberries As A Super-Fruit April 20, 2010: 05:01 PM EST The nutritional and scientifically tested health benefits of blueberries have vaulted the tiny fruit into the ranks of the so-called super-fruits. Blueberies contain no fat, very little sodium and about 57 calories 2.4 grams of fiber per 100 grams. They are also rich in vitamin C and several phytochemicals, including phenolic acid and anthocyanins. Native American tribes knew a good thing when they saw it: they used blueberries for their medicinal benefits, especially for the blood. Modern science has verified their wisdom, finding in various studies that blueberry ingredients play at least some role in reducing the risk of cancer, cardiovascular disease and urinary tract infections, and improving memory and cognitive function. One 2005 study showed that phenols in blueberries inhibited the growth of, and even killed, colon cancer cells. Toby Amidor, R.D., "Blueberry's Superfruit Status", Food Product design, April 20, 2010, © Virgo Publishing, LLC

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FDA Says It’s Not Developing Rules On Sodium Content In U.S. Food Supply April 20, 2010: 05:35 PM EST The U.S. FDA, while acknowledging that America’s intake of sodium is too high and could be causing serious national health problems like high blood pressure, nevertheless denied a news report that it had begun a process of regulating sodium content in foods. “The FDA is not currently working on regulations nor has it made a decision to regulate sodium content in foods at this time,” the agency said in a statement, referring to a “mistaken impression” left by a Washington Post article. The agency said it would review the recently-issued recommendations of the Institute of Medicine regarding sodium content, and would work with other federal agencies and the food industry to reduce sodium levels in the U.S. food supply. "FDA Issues Statement on IOM Sodium Report", FDA News, April 20, 2010, © U.S. Food and Drug Administration

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Organic Advocates Protest Relaxed FDA/USDA Position On GE Food Labeling April 20, 2010: 08:53 AM EST The nonprofit publisher of U.S. consumer research magazine Consumer Reports has joined more than 80 groups to protest a proposed FDA/USDA position on food labeling that “could potentially create significant problems for food producers in the U.S. who wish to indicate that their products contain no genetically engineered ingredients, including on organic food …” The government's draft position suggests that mandatory labeling of food as genetically engineered would “create the impression that the labeled food is in some way different” and would therefore be “false, misleading or deceptive.” GE ingredients are indeed different, according to the Consumers Union and groups representing farmers, public health, environmental and organic food organizations, and foods containing them should be clearly labeled as such. "Letter to USDA from 80 Organisations Concerning GM and CODEX Labeling Problems", Consumers Union, April 20, 2010, © Consumers Union

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Food Companies Replacing HFCS With Sugar, But Still Search For A Tasty Zero-Calorie Sweetener April 19, 2010: 11:49 PM EST Food companies are reformulating many of their products, especially soft drinks, with refined cane sugar, eliminating high fructose corn syrup (HFCS) to satisfy health-conscious consumers who believe that HFSC is the culprit behind the U.S. obesity epidemic. Though scientists say corn syrup is no more harmful than sugar, it’s the perception among consumers that counts. In the meantime, companies like PepsiCo continue their search for a zero-calorie natural sweetener that tastes as good as sugar or corn syrup. Someday, CEO Indra Nooyi, who plans to boost sales of PepsiCo’s non-junk food products from $10 billion to $30 billion over ten years, predicts, "There will be a zero-calorie sweetener breakthrough." Greg Burns , "Food-makers weigh sugar vs. corn syrup", Chicago Tribune, April 19, 2010, © Chicago Tribune

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Drinking Diet Sodas May Prevent Formation Of Kidney Stones April 19, 2010: 07:13 PM EST Kidney stone patients could benefit from drinking diet soda because the citrate and malate content in commonly consumed sodas may be sufficient to inhibit the growth of calcium stones, according to a U.S. study. Higher levels of alkalinity increases citraturia, which is a known factor for calcium stones. Malate in sodas, however, boosts the amount of alkali that is excreted. The researchers measured the citrate and malate content of 15 popular diet sodas and found that Diet Sunkist Orange contained the greatest amount of total alkali and Diet 7-Up had the greatest amount of citrate as alkali. A spokesman for the American Urological Association said patients should not substitute drinking diet soda for water, but “may benefit from moderate consumption" of sodas in addition to water. Brian H. Eisnerab, John R. Asplinc, et al. , "Citrate, Malate and Alkali Content in Commonly Consumed Diet Sodas: Implications for Nephrolithiasis Treatment", The Journal of Urology, April 19, 2010, © Elsevier Inc.

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Study: Food Diary Data Shows Significant Link Between Fiber Intake And Lower Cancer Risk April 20, 2010: 04:27 AM EST The risk of colorectal cancer is apparently lowered when people eat a diet high in dietary fiber, according to a U.K. study that examined data from both food diaries and food frequency questionnaires. However, the correlation was only detected in the data from the food diaries. The discrepancy led the scientists to posit that previous inconsistent studies were marred by the questionnaire-based methodology. The new food diary-based study, part of seven U.K. cohort studies, included patients with and without colorectal cancer. Those whose diaries showed they consumed 24 grams of dietary fiber a day had a 30 percent lower risk of developing colorectal cancer. The food questionnaire data, however, showed no association between fiber and cancer risk and “may account for the lack of convincing evidence … in some previous studies.” Christina C. Dahm, Ruth H. Keogh, Elizabeth A. Spencer, Darren C. Greenwood, Tim J. Key, Ian S. Fentiman, Martin J. Shipley, Eric J. Brunner, Janet E. Cade, Victoria J. Burley, Gita Mishra, Alison M. Stephen, Diana Kuh, Ian R. White, Robert Luben, Marleen, "Dietary Fiber and Colorectal Cancer Risk: A Nested Case–Control Study Using Food Diaries", Journal of the National Cancer Institute, April 20, 2010, © Oxford University Press

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Risk Of Bladder Cancer Rises With Greater Consumption Of Well-Done Red Meats April 19, 2010: 07:41 AM EST A 12-year U.S. study has found that those who ate the most red meat had nearly one-and-a-half times the risk of developing bladder cancer as those who ate little. According to the research, consuming beef steaks, pork chops, bacon, fried fish and fried chicken raised bladder cancer risk significantly. The amount of cooking was also found to play a significant role: the risk of developing bladder cancer nearly doubled among people who consumed well-done meats compared to those who preferred rare. Meat cooked at high heat generates carcinogenic heterocyclic amines (HCAs), by-products of the interaction between amino acids and creatine in muscles. Participants who consumed three specific HCAs were two-and-a-half times more likely to develop bladder cancer than those with low estimated HCA intake. Jie Lin, Ph.D., Xifeng Wu, M.D., Ph.D., et al., "Red meat and heterocyclic amine intake, metabolic pathway genes, and bladder cancer risk", Presentation at the American Association for Cancer Research annual meeting (2010), April 19, 2010, © American Association for Cancer Research

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Vitamin K Reduces Risk Of Developing Non-Hodgkin Lymphoma April 19, 2010: 04:50 PM EST U.S. scientists have discovered a link between dietary intake of vitamin K and a reduced risk of non-Hodgkin lymphoma, an immune system cancer that affects the blood, bone marrow and lymph nodes. In a study of lymphoma patients and cancer-free individuals, researchers found that participants who consumed the highest amounts of vitamin K had a 45 percent lower risk of developing non-Hodgkin lymphoma, compared to those who consumed the lowest amounts. Vitamin K is derived from bacterial synthesis or from plants like leaf lettuce and spinach. Scientists also looked at the effect of vitamin K supplementation, finding that supplements did protect against non-Hodgkin lymphoma, but only up to a point. “The significance of this finding is unclear,” one scientist said, “but suggests that taking high doses of supplements is unlikely to be helpful.” James Cerhan, M.D., Ph.D., et al., "Vitamin K May Protect Against Developing Non-Hodgkin Lymphoma", Presentation at the annual meeting of the American Association for Cancer Research, April 19, 2010, © Mayo Comprehensive Cancer Center

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Research Pinpoints Genetic Basis Of Olive Oil’s Anti-Inflammatory Benefit April 19, 2010: 10:07 AM EST The “Mediterranean Diet” of fruits, vegetables, fish, whole grains and olive oil has for some time been associated with a reduced risk of metabolic syndrome and, in turn, cardiovascular disease and type II diabetes. Scientists in Spain have now discovered a genetic basis for that association, finding that consuming virgin olive oil rich in phenolic micronutrients represses several pro-inflammatory genes. The finding suggests that the diet switches the activity of immune system cells to a less harmful inflammatory profile. According to the researchers, "These results provide at least a partial molecular basis for the reduced risk of cardiovascular disease observed in Mediterranean countries, where virgin olive oil represents the main source of dietary fat.” Antonio Camargo, Juan Ruano, et al. , "Gene expression changes in mononuclear cells from patients with metabolic syndrome after acute intake of phenol-rich virgin olive oil", BMC Genomics, April 19, 2010, © BioMed Central Ltd.

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Kids Still At Risk From Junk Food Ads Shown On TV April 19, 2010: 12:32 AM EST According to consumer advocates, most food and entertainment companies either lack policies on marketing to children or the policies are inadequate. Sixteen major food and restaurant companies pledged in 2006 not to market foods to children under 12 if the foods did not meet their own nutritional standards. But, according to the Center for Science in the Public Interest, “nutritional standards” is a vague concept that varies from company to company and from mom to mom. It wouldn’t be a problem, one nutritionist said, if the companies were marketing broccoli. But they’re marketing “sugary cereals, fast food, snack foods and candy,” all of which contribute to childhood obesity. One study of children showed that each added hour of television viewing led to eating 167 added calories from junk foods advertised on TV. JANE E. BRODY, "Risks for Youths Who Eat What They Watch", New York Times , April 19, 2010, © The New York Times Company

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Outlook Is Rosy For North America’s Omega-3 Fish/Algae Oil Market - Study April 19, 2010: 12:08 AM EST Market researcher Frost & Sullivan has released a forecast of trends, growth, and dynamics in North America’s omega-3 oils market through 2013. According to the company, the market comprises two product categories: marine (fish)-based oils and algae oils. 18:12 EPA/DHA marine oil, the largest product category within the North American omega 3 fatty acids market, is in the late-growth phase of its product life cycle, while fish oil concentrates are growing significantly. Three major trends are driving the omega-3 oils market: increasing consumer awareness, a sound scientific platform, and innovative technology. The demand for fish oil concentrates is due to a growing demand for dietary supplements, the researcher said. The study also examines drivers and restraints for growth, pricing, distribution, technology, legislation, demand and geographical trends. "Omega 3 Market Report Analyzes Growth Factors ", Nutraceuticals World, April 19, 2010, © Rodman Publishing

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“Raw Milk” Movement Gains Adherents, If Not Governmental Support April 15, 2010: 03:09 AM EST Though bucking scientific evidence, medical case history and state and federal laws, the trend toward consuming unpasteurized cow’s milk is slowly gaining adherents in the U.S., thanks to the Internet. So-called “raw milk” advocates believe the untreated product can cure a variety of disorders, including asthma and gastrointestinal problems. But public health officials beg to differ, noting that unpasteurized milk is laden with germs, including dangerous campylobacter bacteria, and is especially hazardous to children. Only ten states have legalized retail sale of unpasteurized milk. The rest have either banned it outright or allow it only on farms via "cow-share" arrangements. Nevertheless, increasingly vocal proponents are stubborn. "I have seen more kids directly harmed by vaccines," says one advocate. "I've never seen anybody whose kids were harmed by raw milk." Elizabeth Weise, "'Raw milk' advocates, health officials step up dispute ", USA TODAY, April 15, 2010, © USA TODAY, a division of Gannett Co. Inc

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Europe’s Food Industry Pleads For Halt To Piecemeal Adoption Of Health Claims “Regulation” April 15, 2010: 09:25 PM EST More than 350 European food supplement makers, food manufacturers and ingredient suppliers have appealed to the president of the European Commission to stop the European Union’s proposed gradual, batch-by-batch approach to implementing a list of 4,500 functional health claims. A letter to José Manuel Barroso asks for his personal intervention to stop the piecemeal adoption of the list. The letter argues that the batch approach to releasing the “Regulation” distorts market competition, forces unnecessary and costly label changes, and “creates confusion in the market as non-harmonized claims co-exist with harmonized claims with unequal conditions of access to markets across the EU.” The current approach to implementing the rules will devastate the industry, the companies said, because many of the claims are for products that have been “used by consumers for decades.” "European Industry in Mass Appeal to Commission President Over Health Claims Regulation", Food Ingredients First, April 15, 2010, © CNS Media BV

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N.J. Senator Introduces Bill To Overhaul U.S. Toxic Chemical Regulatory Apparatus April 15, 2010: 04:26 AM EST New Jersey Senator Frank R. Lautenberg (D) has introduced a bill to revamp the Toxic Substances Control Act of 1976, which the legislator calls “an antiquated law that in its current state, leaves Americans at risk of exposure to toxic chemicals.” Lautenberg’s Safe Chemicals Act of 2010 would protect the health of families and the environment, according to the lawmaker, who chairs the Subcommittee on Superfund, Toxics and Environmental Health. The legislation would require safety testing of all industrial chemicals, and require the industry to prove that chemicals are safe to keep on the market. It would also give the Environmental Protection Agency more power to regulate the use of dangerous chemicals and require manufacturers to submit information proving the safety of every chemical in production and any new chemical seeking to enter the market. "Lautenberg Introduces "Safe Chemicals Act" to Protect Americans from Toxic Chemicals ", Frank R. Lautenberg, United States Senator for New Jersey, April 15, 2010

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Hispanic Market A Major Growth Area For Food, Restaurant Companies April 15, 2010: 03:31 AM EST With food and restaurant sales declining among non-Hispanic consumers over the last four years, it’s not surprising that companies are looking to the Hispanic market as a growth engine, according to the marketing company Latinum Network. Sales from non-Hispanics slipped by $17.7 billion (2.4 percent) from 2004 to 2008, but sales from Hispanics soared 18 percent($14.8 billion). The increase is not accounted for just by population growth, either. Hispanics are spending a lot more, and that makes the market the only growth area for key food, beverage and restaurant segments, including crackers (sales up 12 percent among Hispanics) and candy and gum (up 8.2 percent). The trend doesn’t sit well with nutritionists concerned about obesity among Hispanics who, along with blacks, have a significantly higher incidence of obesity than whites. Melanie Warner, "Why Food Companies Are Going Loco Over Hispanic Marketing", BNET, April 15, 2010, © CBS Interactive Inc

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Cranberry Powder Prevents Bacterial Adhesion, And Therefore Infections, In Urinary Tract April 14, 2010: 07:22 PM EST Scientists have assumed for some time that drinking cranberry juice containing at least 36 milligrams of the antioxidant and flavonoid known as proanthocyanidin every day seems to prevent urinary tract infections (UTI). But inconsistent test results from nonstandard cranberry powder samples led European and U.S. researchers to search for the optimum level of cranberry antioxidants that prevents UTI. In this study, volunteers in Japan, Hungary, France and Spain who had been exposed to toxic bacterial strains, including E. coli, ingested various dosages of standardized cranberry powders each day. The researchers found that taking 72-milligram capsules of cranberry powder prevented bacteria from sticking to urinary tract tissues. According to the researchers, “Since bacterial adhesion is the primary step in initiation of UTI, consumption of cranberry may offer an additional means to help prevent infections.” Amy B Howell , Henry Botto , et al. , "Dosage effect on uropathogenic Escherichia coli anti-adhesion activity in urine following consumption of cranberry powder standardized for proanthocyanidin content: a multicentric randomized double blind study", BMC Infectious Diseases 2010, 10:94doi:10.1186/1471-2334-10-94, April 14, 2010, © Howell et al., licensee BioMed Central Ltd.

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Companies Need To Make A Healthy Society A Business Priority April 13, 2010: 08:12 PM EST Businesses should be paying close attention to the fact that health has emerged as a critical socioeconomic and personal issue that rivals concern for the environment. A recent study of 15,000 people in 11 countries found that protecting the public's health was as important as protecting the environment among nearly three-fourths of respondents. Scientific and technological breakthroughs have made it easier to protect and improve the nation’s health, but threats – aging, obesity, diabetes, heart disease, poor management of chronic diseases, bad behavioral choices – continue to reduce the quality of life, endanger economic development and put pressure on the sustainability of the planet. Some companies like General Electric have already begun to make health part of a “holistic strategy” that joins business outcomes with the common good. Nancy Turett, "Health Is The Next Green For Business", Forbes.com, April 13, 2010, © Forbes.com LLC™

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Research Into Coenzyme Q10 Provides Conflicting Evidence Of Health Benefits April 13, 2010: 11:08 PM EST There is a growing body of scientific evidence that supports at least some of the health claims of the antioxidant Coenzyme Q10 (CoQ10). Research, some of it preliminary, has shown that CoQ10 supplements may lower the risk of cancer, heart disease, hypertension and migraine headaches, and could be used to treat heart failure and neurological diseases. CoQ10 appears to help the immune system lessen the heart-damaging effects of anti-cancer drugs, and it may help reduce headaches and treat muscular dystrophy and periodontal disease. But two decades of research into CoQ10’s impact on heart disease have been somewhat inconclusive. Some studies have shown that CoQ10 helps lower blood pressure, while some have found no significant impact on heart failure or angina. And seven clinical trials showed that CoQ10 did not boost athletic performance. "CoQ10 for Cancer, Heart, Headaches", Food Product Design, April 13, 2010, © Virgo Publishing, LLC

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Organic Food Trend Takes Root In UAE, Farm-To-Consumer Stores Emerging April 14, 2010: 02:15 AM EST Organic food has been gaining in popularity in the United Arab Emirates and recently a new innovation appeared with The Naswa Organic Farm that sells its produce through its own store. The farm produces 65 vegetables and herbs that are delivered each morning to the store and the small volumes mean goods are usually sold the same day. Local officials claim that organic standards in the UAE are more exacting than those in Europe and the farm was certified by the Ministry of Environment and Water after it has passed necessary inspection of its soil and produce. Emmanuelle Landais, "UAE farm breaks new ground in marketing fresh produce", Gulf News, April 14, 2010, © Al Nisr Publishing LLC

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Whole Grain Flour From Maize Delivers Flavor, Texture, Healthy Ingredients, Company Says April 14, 2010: 01:51 AM EST Baking companies looking for a cost-effective way to enhance the whole grain and fiber content of low moisture baked goods while preserving taste and texture may want to take a look at Hi-maize from National Starch Food Innovation. The company says the new product derived from maize works especially well in low moisture baking applications such as muffins, waffles, pizza, pasta, biscuits, cakes, cereals, artisanal bread and gluten-free products. The whole grain produces a mild taste and yellow color, according to the company, and delivers the protein, fiber, vitamins and minerals desired by health-conscious consumers. The company says Hi-maize flour contains 25 percent fiber, at least three times that of existing allergen-free whole grain alternatives. Produced through traditional high amylose maize breeding, the flour is available in medium and coarse varieties. "National Starch Lunches Hi-Maize Wholegrain in Europe", Nutrition Horizon, April 14, 2010, © CNS Media BV

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Market For Low- And No-Sodium Foods, Beverages Surges April 12, 2010: 02:16 AM EST Low-sodium/salt and no sodium/salt foods and beverages have become a key 2010 food trend and a major segment of the food industry, representing $$22 billion, or three percent, of the total market, according to market research publisher Packaged Facts. The main reason for the trend is America’s consciousness of the healthy impact of cutting back on dietary salt (sodium chloride) and sodium and the increased availability of better tasting low-sodium/salt and no-sodium/salt products. The trend has spread beyond traditional niche markets (like over-55 adults) to health-conscious consumers. The movement has also caught the attention of foodservice operators, food manufacturers and retailers, many of whom now offer “low-sodium” shopping aisles. The key swaying factor for consumers? Palatability. The preferred strategy for manufacturers: gradual, rather than sudden, reduction of sodium content. "Low- and No-Sodium Foods and Beverages Emerge as Major Culinary Trend", Marketwire, April 12, 2010, © Marketwire, Incorporated.

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Lack Of Omega-3 Fatty Acid DHA Renders Male Mice Infertile April 12, 2010: 07:42 AM EST U.S. scientists experimenting with genetically altered male mice that could not produce the omega-3 fatty acid DHA were infertile. Omega-3s have been found in recent studies to benefit cardiovascular health, but this is the first study directly linking DHA to male fertility. Without DHA, the mice produced only a few sperm, and these were misshapen (round instead of long) and basically immobile, according to researchers. When they re-introduced DHA into the mouse diets, however, fertility was completely restored. The DHA study involved the creation of a mouse model with certain genes “knocked out” to help understand the physiological role of various fats. The body makes DHA from dietary alpha-linolenic acids, derived mainly from vegetable oils such as soybean and canola. Manuel Roqueta-Rivera, Chad K. Stroud, Wanda M. Haschek, Sandeep J.Akare, Mariangela Segre, Richard S. Brush, Martin-Paul Agbaga, Robert E.Anderson, Rex A. Hess and Manabu T. Nakamura, "Docosahexaenoic acid supplementation fully restores fertility and spermatogenesis in male delta-6 desaturase-null mice", The Journal of Lipid Research, April 12, 2010, © American Society for Biochemistry and Molecular Biology

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Alzheimer’s Study Finds Evidence Supporting Health Benefits Of Mediterranean Diet April 12, 2010: 12:15 AM EST A four-year U.S. study of adults over 65 years old has found that a diet rich in dairy products, red meat, organ meat and butter is strongly correlated with the onset of Alzheimer’s disease. Scientists studied 2,148 older adults without dementia, and checked them for signs of dementia every year and a half. The diets of the 1,895 people who did not develop Alzheimer's included salad dressing, nuts, fish, tomatoes, poultry, and fruits, as well as cruciferous, dark and green leafy vegetables. They ate very little high-fat dairy products, red meat, organ meat or butter. The healthier diet, which featured higher intakes of nutrients such as omega-3 and omega-6 polyunsaturated fatty acids, vitamin E, and folate, resembles the Mediterranean diet characterized by low intakes of saturated fatty acids and vitamin B12. Yian Gu, PhD; Jeri W. Nieves, PhD; Yaakov Stern, PhD; Jose A. Luchsinger, MD, MPH; Nikolaos Scarmeas, MD, MS, "Food Combination and Alzheimer Disease Risk A Protective Diet ", Archives of Neurology, April 12, 2010, © American Medical Association

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High-Glycemic Index Foods Increase Heart Disease Risk For Women April 12, 2010: 08:52 AM EST Eating carbohydrate-packed foods with a high glycemic index (GI) (e.g., bread, breakfast cereals, doughnuts, etc.) magnifies the risk of coronary heart disease among women, but not men, new research from Italy has found. Looking at data from nearly 48,000 adults, the researchers found that women whose diet had the highest glycemic load were more than twice as likely to develop heart disease. The carbohydrates in low GI foods like vegetables take longer to enter the bloodstream. High GI foods, however, affect blood glucose levels quickly, boosting levels of harmful triglycerides and lowering levels of protective HDL or “good” cholesterol. The researchers suggested that further research is needed to first verify that a high glycemic diet is less dangerous for men than for women, and then to discover why. Sabina Sieri, Ph.D., Vittorio Krogh, M.D., MS, et al., "Dietary Glycemic Load and Index and Risk of Coronary Heart Disease in a Large Italian Cohort", Archives of Internal Medicine, April 12, 2010, © American Medical Association

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Canada Injects $8.3 M Into Pulse Industry To Boost Productivity, Build Markets April 8, 2010: 08:08 AM EST Pulse Canada, the industry association that represents growers, processors and traders of pulse crops, will receive an investment of up to $8.3 million from the Canadian government for research, innovation and market development. The idea behind the investment, according to Canada’s Agriculture Minister Gerry Ritz, is to build a more profitable and competitive pulse industry by helping producers improve productivity and access new markets. The government funding will support a $7 million research project involving industry, government and university scientists to develop improvements in productivity and nutrition, and a $1.3 million market development project to build and support new demand for pulses around the world. In 2009, Canada exported more than $2 billion of pulse products to 150 countries, accounting for about 40 percent of the global pulse trade. "Government of Canada Helping to Grow Market Opportunities for Pulses", Agriculture and Agri-Food, Canada, April 08, 2010, © Government of Canada

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Nutritional Supplement Boosts Stem Cell Production In Clinical Study April 7, 2010: 07:53 AM EST A clinical study has found that a commercially-available nutritional supplement kindles the production of stem cells essential for tissue repair. Stem-Kine from Aidan Products increases the blood circulation of hematopoietic stem cells that generate all blood cells and endothelial progenitor cells that repair damage to blood vessels, researchers said. A team of researchers from industry and academia tested the supplement in 18 healthy adults between 20 and 72 years. They ingested the supplement twice a day for two weeks. Researchers tested their blood for stem cell activity and found that the supplement was increased the number of stem cells circulating in the blood. Stem-Kine is a mixture of green tea, astralagus, goji berry extracts, “good” bacteria Lactobacillus fermentum, antioxidant ellagic acid, immune enhancer beta 1,3 glucan and vitamin D3. Nina A Mikirova, James A Jackson, Ron Hunninghake, Julian Kenyon, et al., "Nutraceutical augmentation of circulating endothelial progenitor cells and hematopoietic stem cells in human subjects", Journal of Translational Medicine, April 07, 2010, © Journal of Translational Medicine

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Milk Fermented With Probiotics: A New Functional Food Therapy For Gastritis? April 7, 2010: 09:31 AM EST Scientists in Argentina have found in animal experiments that using milk fermented with a probiotic effectively treats aspirin-induced gastritis. Non-steroidal anti-inflammatory drugs (NSAIDs) such as aspirin (acetylsalicylic acid) are commonly used to reduce inflammation and pain associated with diseases such as rheumatoid arthritis and osteoarthritis. Unfortunately, NSAIDs often cause gastritis in the stomach because they damage mucosal cells. The new research has found that milk fermented with the probiotic Streptococcus thermophilus CRL 1190 eases chronic gastritis by adjusting the immune response and by thickening the gastric mucus gel layer. The researchers concluded: “Fermented milk with S. thermophilus CRL 1190 … could be used in novel functional foods as an alternative natural therapy for chronic gastritis induced by acetylsalicylic acid.” Cecilia Rodríguez, Marta Medici, Fernanda Mozzi and Graciela Font de Valdez, "Therapeutic effect of Streptococcus thermophilus CRL 1190-fermented milk on chronic gastritis", World Journal of Gastroenterology, April 07, 2010, © Baishideng

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Science Makes Headway In Search For Treatment For “Sleep Eating” Disorder April 7, 2010: 03:58 AM EST Sleep eaters, who account for about one percent of adults suffering from sleep disorders, have a tendency to binge on sugary, high-calorie snacks during the night, all while in a sleepy stupor. The harmful consequences of the disorder, according to experts, can include injuries like black eyes from walking into walls, hand cuts from using kitchen knives, and even dental damage from trying to eat frozen food. On a psychological level, sleep eaters often experience depression, frustration and shame, and may also suffer from binge eating and anorexia. Recent research has begun to shed some light on the biochemical underpinnings for sleep eating, however, and has even pinpointed some possible treatments. Among these are topiramate (Topamax), currently used to treat epilepsy, and drugs that boost dopamine levels. RANDI HUTTER EPSTEIN, "Raiding the Refrigerator, but Still Asleep", NY Times, April 07, 2010, © The New York Times Company

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New EFSA Health Claims Rules Already Having A Major Impact On H&W Food Industry April 7, 2010: 12:05 AM EST A new Euromonitor report finds that the European Food Safety Authority’s new regulatory process for evaluating food label health claims is having a major impact on the health and wellness food and beverage market in the EU as manufacturers hurry to reformulate and resubmit claims before the final deadline. The stakes are high, mainly because regulatory approval opens the door to the potentially $203 billion market. And while the report suggests that the new regulatory process may slow R&D investment, it could help entrenched players by making it prohibitively expensive for start-ups to enter the market. Euromonitor also found that health claims on food labels have shifted away from general functionality and nutritional benefits toward treating specific diseases or disorders. "New Euromonitor Report Discusses Impact of EFSA’s Health Claim Legislation ", Nutraceuticals World, April 07, 2010, © Rodman Publishing

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High-Protein Diet Spurs Safer Weight Loss Among “Combative” Athletes April 5, 2010: 09:31 AM EST Athletes who participate in so-called “combative” sports often resort to harmful weight-loss measures to reach weight class goals, including starvation diets, sauna suits, etc. But new US research has found that participants in mixed martial arts, wrestling and boxing can lose weight quickly without jeopardizing their health. The key is eating a high-protein diet customized for a person’s weight class, and eating several meals a day, rather than one meal, which can be hazardous to health. The high-protein diet technique was tested among soldiers and Air Force cadets who trained at Kansas State University in combatives, which combine submission wrestling with elements of kickboxing and mixed martial arts. The protein diet sparked weight loss, did not negatively affect athletic performance and helped increase lean muscle mass. Jen Case & Mark Haub, "High-Protein Diet Can Help Athletes in Sports Like Mixed Martial Arts Meet Weight Class Goals without Endangering Health", News release, Kansas State University, April 05, 2010, via Newswise, © Kansas State University

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Anti-Inflammatory Dietary Supplements May Prevent Diseases Caused By Obesity April 1, 2010: 11:28 PM EST Scientists in the Netherlands applying the principles of nutrigenomics have found that a carefully compiled dietary cocktail of anti-inflammatory compounds had a positive impact on inflammation, oxidation, and metabolism, and could prevent diseases associated with being overweight or obese. In a placebo-controlled five-week clinical trial , scientists at a Dutch research organization gave 36 overweight men daily doses of substances known to have some anti-inflammatory effect: resveratrol, green tea extract, vitamin E, vitamin C, fish oil and tomato extract. According to the study, which analyzed gene expression, proteins, and metabolites, the additives reduced the inflammation of fatty tissue, improved vascular wall function and increased degradation of fats in the liver, indicating that a nutrigenomics approach could be effective in thwarting obesity-related disorders and diseases. Gertruud CM Bakker, Marjan J van Erk, Linette Pellis, Suzan Wopereis, Carina M Rubingh, Nicole HP Cnubben, Teake Kooistra, Ben van Ommen and Henk FJ Hendriks , "An antiinflammatory dietary mix modulates inflammation and oxidative and metabolic stress in overweight men: a nutrigenomics approach", Journal of the American Dietetic Association, April 01, 2010, © The American Society for Nutrition

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Digestive Health Tops List Of Key Food, Nutrition, Health Trends Of 2010 April 1, 2010: 07:27 AM EST The biggest trend in food, nutrition and health in 2010, and still a major growth opportunity globally in spite of the recession, is digestive health, as evidenced by notable growth rates of digestive health products, including premium brands, according to industry expert Julian Mellentin. Huge areas of unexploited market potential still exist, Mellentin says, especially for fiber fortified foods, as well as beverages and cereals. Also gathering momentum is the so-called “bones and movement” category: products that address bone and joint health among the growing over-40 population. Other key trends highlighted by Mellentin include: fruits and superfruits, antioxidants, weight management, healthy snacking, and packaging and “premiumisation.” Micro-trends include: protein power, kids’ nutrition, probiotics, omega-3 and the “ultra-niche opportunity” beauty. "10 Key Trends in Food, Nutrition & Health 2010 ", just-food, April 01, 2010, © just-food.com

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Simple Test Developed To Detect Hazardous Food Contaminant Melamine April 1, 2010: 09:51 AM EST Melamine – an industrial compound used in plastics and fertilizers and found in 2008 in tainted dairy products from China – sickened thousands of people, especially children, leading to a global recall of Chinese dairy products. High in nitrogen, melamine was added to foods to make them appear higher in protein value during testing. To combat the problem, US researchers have developed a quick, cheap and simple way to detect melamine in milk. The new method uses gold nanoparticles and a dual color and precipitation test that takes less than 15 minutes, according to the researchers. The interaction between the gold nanoparticles and melamine causes a dramatic color change. The researchers hope to develop a simple commercial kit that can be used by anyone, anywhere to detect melamine in food. Fang Wei, Robert Lam, Stacy Cheng, Steven Lu, Dean Ho, and Na Li, "Rapid Detection of Melamine in Whole Milk Mediated by Unmodified Gold Nanoparticles", Applied Physics Letters, April 01, 2010, © American Institute of Physics

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Health Benefits Of Whole Grain Diet Outlined In Australian Report April 1, 2010: 08:07 AM EST A new report from Australian researchers lays out the abundant scientific evidence that whole grains and legumes play a major role in shielding the human body from cardiovascular disease, type 2 diabetes, certain cancers and obesity. Australia does not currently make official recommendations for the consumption of whole grains, though the government has urged that Australians eat a minimum of four servings of grain-based foods a day. The report says research has found that consuming two to four servings of whole grain foods each day could cut the risk of heart disease by 40 percent. In addition, a whole grains-based diet may help reduce blood pressure, lower body mass index and the risk of obesity, and may play a role in preventing periodontal disease and asthma. Go Grains Health and Nutrition and Associate Prof. Peter Williams, Univ. of Wollongong, "The Grains and Legumes Health Report", Go Grains, April 01, 2010, © Go Grains Health & Nutrition Ltd

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Bakers Are Carefully Reformulating Products To Meet Demand For Whole Grains April 1, 2010: 08:19 AM EST Bakers are successfully meeting a major challenge leveled at them by health-conscious consumers: provide fiber-filled whole grain options that are also light and savory. So far the response has been built around substituting – albeit gradually – whole grains for white flour in products. The trend has expanded beyond breads to include whole grain croissants, crackers, bagels and pizza crust that have the appearance, texture and flavor that consumers are used to. The trick so far has been the use of specially processed “white wheat” that packs the range of vitamins, minerals, dietary fiber, etc., of whole wheat products but not the bitter whole meal taste. The key to successfully formulating whole grain baked goods? Remembering that whole grains absorb more water than white flour, but at a slower rate. Jean Thilmany , "Going whole grain", Baking management, April 01, 2010, © Penton Media, Inc.

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UK Policymakers Take Note: Organic Business Is On The Mend April 1, 2010: 04:21 AM EST According to a report by the UK’s Soil Association, organic business, like all other business, has felt the recession’s negative impact. But there is cause for optimism. Overall, organic sales may have dropped 13 percent, but organic milk and baby food sales defied the trend, posting increases of one percent and 20.8 percent respectively. Organic health and beauty product sales soared by 33 percent to $55 million. Organic farmland increased by nine percent over 2008. Organic sales show a possibility of “modest growth” (two to five percent) this year. But more work needs to be done. In particular, lawmakers need to be reminded of the environmental benefits of organic farming: converting all UK farmland to organic production would have the same environmental impact as taking a million cars off the road. "Organic Market Report 2010", Soil Association, April 01, 2010, © Soil Association

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Food Scientists Making Progress In Quest To Enhance Fiber Content March 25, 2010: 02:06 AM EST With the market for dietary fiber expected to top $495 million by 2011, and growing annually by 14.2 percent thanks to government and nutritionist health recommendations, it’s no wonder many food companies are looking for ways to include or boost fiber in foods and beverages. The challenge for food processors is that available dietary fibers behave differently in food processing, depending on the chemistry of the fiber and the desired end product characteristics. Inulin, the most commonly used fiber today, is easy to work with, lacks noticeable taste or texture, and is extremely fiber-dense. But food formulators eager to hike fiber content face technical problems: how to pack more than five grams of fiber into a single serving? The answer: multi-fiber blends, which can nearly double fiber content while keeping mouthfeel and taste. Kimberly J. Decker, "A New Look at Fiber Fortification", Food Product Design, March 25, 2010, © Virgo Publishing, LLC

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Can PepsiCo Transform Itself From Purveyor Of Salt, Fat And Sugar? March 25, 2010: 03:38 AM EST PepsiCo faces a three-front war: enhancing company financial performance, staying a step ahead of government agencies determined to “regulate” an end to the obesity epidemic, and holding onto the brand loyalty of customers who don’t care a fig about sugar, salt or fat content. To fend off the regulators, Pepsi has announced several long-term deadlines for cutting unhealthy ingredients. On the financial front, investors seem willing to look past the company’s lackluster 2009 performance, now that it has hiked the dividend, implemented a share buyback, taken steps toward cross-marketing snacks and beverages, and launched strategic marketing and supply partnerships. Nevertheless, it remains to be seen whether consumer, government and other skeptics will be able to swallow a marketing strategy that dwells somewhat equally on healthy and unhealthy products. "Pepsi gets a makeover", The Economist print edition , March 25, 2010, © The Economist Newspaper Limited

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Scientists Find Significant Evidence Of Anticancer Role For Vitamin K2 March 24, 2010: 09:51 PM EST A European study of aggregate health data focusing on the health benefits of foods rich in of vitamin K found that consuming vitamin K2 seems to reduce the risk of cancer. K2, known as menaquinone, was associated with a 30 percent reduction in illnesses and deaths from cancer, the study demonstrated. However, Vitamin K1, or phylloquinone, did not offer the same anticarcinogenic benefit. Leafy green vegetables like lettuce, broccoli and spinach are the primary sources of K1 in Western diets, while K2 is found in certain meats and cheeses and also synthesized by various microorganisms in the intestines. The study examined data on 24,340 people aged 35–64 years and cancer-free at enrollment (1994 –1998). Follow-up through 2008 found 1,755 cancer cases, 458 of which were fatal. Katharina Nimptsch, Sabine Rohrmann, Rudolf Kaaks and Jakob Linseisen, "Dietary vitamin K intake in relation to cancer incidence and mortality: results from the Heidelberg cohort of the European Prospective Investigation into Cancer and Nutrition (EPIC-Heidelberg)", The American Society for Nutrition, March 24, 2010, © The American Journal of Clinical Nutrition

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Italian Chocolate Maker ICAM Expands Private Label Manufacturing Business In N. America March 23, 2010: 10:30 PM EST With U.S. consumers now “very sensitive to chocolate product quality,” ICAM (Lecco, Italy) hopes to boost its North American private label chocolate making business with a Los Angeles sales office operating under the Agostini Chocolate brand. The U.S. sales team will offer North American retailers and consumer brand companies an array of different stock and custom choices for developing premium chocolate products. Noting that American retailers are selling a lot of premium organically-produced chocolates from ”unique cocoa origins,” ICAM believes its high quality, organic, chocolate products produced from single origin and Fair Trade cocoa beans will flourish. The Agostini factory, which produced almost 7,000 tons of private label products in 2009, has strong Equal Partner relationships with key cocoa producing countries Ecuador, Peru and the Dominican Republic. "Agostoni Private Label Chocolate Now in U.S.", Natural Products Marketplace, March 23, 2010, © Virgo Publishing, LLC

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Risk Of Coronary Heart Disease Is Reduced By Consumption Of Polyunsaturated Fats March 23, 2010: 11:17 PM EST Over the past twenty or thirty years, the food industry has cut back on the use of saturated fat, while consumers have cut back commensurately in their diets. Other nutrients were substituted for those saturated fats: now-taboo trans fats were used in processed foods, and refined carbohydrates and grains were consumed in everyday diets. Neither were optimal replacements, according to new U.S. research that gathered data from a large number of online study databases, scientific articles and clinical trial reports. The researchers found that people who replaced saturated fat in their diet with polyunsaturated fat reduced their risk of coronary heart disease by 19 percent, compared with people who did not. In fact, for every five percent increase in polyunsaturated fat consumption, coronary heart disease risk was slashed ten percent. Dariush Mozaffarian, Renata Micha, Sarah Wallace, "Effects on Coronary Heart Disease of Increasing Polyunsaturated Fat in Place of Saturated Fat: A Systematic Review and Meta-Analysis of Randomized Controlled Trials", PLOS Medicine, March 23, 2010, © Mozaffarian et al.

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Canadian Health Survey Finds Four Percent Of Population Is Vitamin D Deficient March 23, 2010: 11:03 PM EST An analysis of data collected from a national sample of Canadians who participated in a health measures survey found that about four percent of Canadians aged 6 to 79 are vitamin D-deficient. In addition, more than ten percent had vitamin D concentrations in their blood that were inadequate for bone health. The scientists who examined the data discovered that “low milk consumption and non-white racial background” were significantly associated with lower blood plasma concentrations of vitamin D. The national survey analyzed blood and urine samples from Canadians for chronic and infectious diseases, environmental toxins and nutritional biomarkers, including glucose, cholesterol, calcium, and vitamin D. Kellie Langlois, Linda Greene-Finestone, Julian Little, Nick Hidiroglou and Susan Whiting, "Vitamin D status of Canadians as measured in the 2007 to 2009 Canadian Health Measures Survey", Statistics Canada, March 23, 2010, © Statistics Canada

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PepsiCo Set To Launch New Lay’s Chip Version Using Lower-Sodium Salt March 22, 2010: 03:58 AM EST With the U.S. food industry under increasing governmental and consumer pressure to lower sodium content in products, companies have been scrambling to find a technological solution that preserves flavor. PepsiCo Inc. apparently is leading this movement: it plans to launch a new version of Lay's potato chips with a lower-sodium salt. The new crystal structure of the salt – it’s more powdery – cuts the sodium content by 25 percent. Still in the testing phase, the salt could end up in other chip products, including seasoned versions, and in products like Cheetos and Quaker bars. Working closely with academic and company scientists in Europe and the U.S., PepsiCo found what it wanted – a salt that delivers a burst of salty flavor followed by a body of flavor and lingering sensation. BETSY MCKAY , "PepsiCo Develops 'Designer Salt' to Chip Away at Sodium Intake", Wall Street Journal, March 22, 2010, © Dow Jones & Company, Inc.

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More Research Needed To Determine Health Benefits Of Coconut-Milk Products March 22, 2010: 03:41 AM EST Newly developed coconut-milk drinks may be lower in overall calories than their much-maligned ancestors from the 1980s, but they still contain a lot of saturated fat. However, according to makers of the beverages, scientific studies have shown that the sat-fats they contain, known as MCFAs, speed up metabolism and promote weight loss. The claims are being tested, and so far are unproven. At the same time scientists are examining evidence that MCFAs increase cholesterol levels, including the so-called bad cholesterol LDL, and may be harmful to health. Consumers need to be careful because coconut-milk drinks are far from being considered a health food, despite the preliminary research into weight loss benefits. Bottom line: much more study is needed to confirm whether coconut-milk products are helpful -- or harmful -- to health. Elena Conis, "Got coconut milk?", Los Angeles Times, March 22, 2010, © The Los Angeles Times

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