July 22, 2015 | Community News, News, Research News, Zeisel News
July 22, 2015 • Speakers at the recent Institute of Food Technologists meeting in Chicago in July discussed an essential nutrient that plays a vital role in human health. Unfortunately, few people have heard of it and fewer still are eating enough of it.
“Choline is an essential but widely under-consumed nutrient,” says Catherine Adams Hutt, registered dietician and science and nutrition advisor to The Choline Information Council®. “Only children typically get enough choline and most adults, including pregnant and lactating women, don’t get as much choline as they need. Just as choline is essential in the development of the brain, it is also critical for the development of the mechanics of our eyes,” she adds.
June 30, 2015 | Community News, Kohlmeier News, News, Research News
July 1, 2015 • How our bodies use the nutrients that nourish us drives much of the science at the Nutrition Research Institute. Recent advances in nutrition studies have shed light on the metabolic fates of nutrients and about the molecular actors and mechanisms responsible for the underlying processes. A major reason for the explosive advances in the understanding of nutrient metabolism has been the massive investigative use of all kinds of “-omics,” new fields of study for the mining of data-rich biological information.
June 1, 2015 | Community News, News, Research News
June 1, 2015 • There is mounting evidence that small amounts of essential nutrients like choline and folate have a big impact on human health. However, nutritional studies that attempt to quantify the effects of essential nutrients often produce unclear or contradictory results.
There are several reasons for this, but chief among them is the assumption that all of us process food exactly the same way. This is simply not the case. No one is metabolically identical or even similar to anyone else – not even identical twins. We all require different amounts of specific nutrients and vitamins. Scientists at the UNC Nutrition Research Institute believe this common misconception is responsible for so many contradictory study results.
May 30, 2015 | soundbite-enews, Soundbites
June 16, 2015 • This month’s SoundBites features an article that describes how your genetic makeup effects your nutritional needs, everything you’ve ever needed to know about vitamin supplementation, and introduces our newest faculty member, Manya Warrier, Ph.D.
April 30, 2015 | Community News, News, Research News, soundbite-enews, Soundbites
May 6, 2015 • May 2015’s SoundBites features: Renowned Nutrition Scientist Speaks on Longevity; Nutrient Bar Results in Broadscale Health Improvements After Only Two Months; Eat More Produce, Reduce Cancer; and the Lettuce Eat Café
April 29, 2015 | Community News, News, Research News
May 1, 2015 • A fruit-based micronutrient and fiber-dense supplement bar (the “CHORI-bar”), conceived by Drs. Bruce Ames and Mark K. Shigenaga at Children’s Hospital Oakland Research Institute (CHORI), was shown in clinical trials to improve metabolism in overweight/obese (OW/OB) otherwise healthy adults in ways that are consistent with reduced risk of type 2 diabetes and cardiovascular disease. Consumption of the bar for two months also reduced chronic inflammation, and initiated a reduction in weight and waist circumference. Decreased inflammation and improved weight and weight distribution can lower the risk of many chronic diseases.
April 29, 2015 | Community News, News, reading, Research News
April 29, 2015 • It’s spring! Farmers markets are opening and these are great places to find a variety of local, seasonal produce, which flourishes now. Making room for these powerhouses in your everyday food choices is important for your health. A 2012 peer-reviewed analysis in Food and Chemical Toxicology states that approximately 20,000 cancer cases could be prevented every year if one-half of Americans were to increase their serving of fruits and vegetables by one serving per day.
April 1, 2015 | Community News, News, Research News, S Krupenko News
April 1, 2015 • In 1996, the Food and Drug Administration (FDA) made it mandatory to add folic acid (FA) to grain products used to make cereal, bread, pasta and other foods. The ruling, which was intended to prevent neural tube defects (NTDs) – see Sidebar – has been very successful: The incidence of NTDs fell 36% over the following decade.
The FDA’s ruling was unique because the target population (women of child-bearing age) is much smaller than the population affected (anyone eating fortified foods), especially now that so many countries around the world add FA to wheat, corn, and rice. Luckily, studies around the globe prove that FA benefits the general population by lowering the incidence of heart disease, stroke, and even mood disorders…which is why FA is also present in multivitamin supplements.
