What’s New?
Dementia risk and BGLs. Blood sugar levels averaged over a five-year period were associated with rising risks for developing dementia, according to the findings of a recent study published in the New England Journal of Medicine. For example: In people without diabetes, risk for dementia was 18% higher for people with an average glucose level …
What’s New?
Obesity and diabetes: The gene factor. Using careful definitions and measurements of body fatness, Professor Lesley Campbell and Dr Arthur Jenkins have shown that obesity that runs in families of people with type 2 diabetes is due to a large number of rare variants in many different genes. Their study was published in PLOS ONE. …
What’s New?
Diet soft drinks – is it the drink or what you eat with it that’s the problem? An opinion article published by Cell Press in Trends in Endocrinology & Metabolism reviews evidence on the negative impact of artificial sweeteners on health, raising red flags about all sweeteners – even those that don’t have any calories. …
What’s New?
Consensus on real health benefits of low GI/GL diets. After reviewing all the latest research on glycemic index, glycemic load and glycemic response, an international committee of leading nutrition scientists have released a Scientific Consensus Statement that concludes that carbohydrate quality (GI) matters and that the carbohydrates present in different foods affect post-meal blood glucose …
What’s New?
The white stuff is the right stuff, too. That rainbow of green, red and orange veggies tends to take prime position for top nutrient sources, but white vegetables (e.g. potatoes, cauliflower, turnips, onions, parsnips, mushrooms and kohlrabi) are nutrient powerhouses that have a place at the table too according to the authors of the Advances …
What’s New?
Canada’s new diabetes guidelines recommend low GI carbs. The online release the Canadian Diabetes Association includes the full text of all 38 chapters and an appendix. Each chapter comes with a slide set and a brief video highlighting the key recommendations. There are also accompanying tools for health care providers and resources for patients. Here …
What’s New?
Even our hunter-gatherer ancestors had clogged arteries. In the last century, atherosclerotic vascular disease has replaced infectious disease as the leading cause of death (from heart attack and stroke) across the developed world. A new study in The Lancet, ‘Atherosclerosis across 4000 years of human history: the Horus study of four ancient populations’ reveals that …
What’s New?
Fat facts and fat fiction. Dietary advice about fat is always controversial, and even experts disagree about what recommendations are supported by current evidence. Kevin Lomangino, editor of Clinical Nutrition Insight contributed to the recent US Consumer Reports piece (which was also extensively edited and reviewed by nutrition scientists). In a Guest Post on …
What’s New?
Why ‘whole grain’ is not always healthy. Current standards for classifying foods as ‘whole grain’ are inconsistent and, in some cases, misleading, according to a new study in Public Health Nutrition by Harvard School of Public Health researchers. One of the most widely used industry standards, the Whole Grain Stamp, actually identified grain products that …
What’s New?
Prof Jennie Brand-Miller on how low should a low GI diet go? ‘The GI was introduced back in 1981 to rate the glycemic character of the carbohydrate in individual foods like bread, breakfast cereal, rice, pasta, apples etc.,’ says Prof Jennie Brand-Miller. ‘The purpose was to exchange one carbohydrate source with another for snacks and …
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