function claims were authorized under the Dietary Supplement Health and Education Act and describe the effect of a dietary supplement on the structure or function of the body. Nutrient content claims are used to describe the percentage of a nutrient in a product relative to the daily value. Health claims describe a relation between a food, food component, or dietary supplement ingredient and reducing risk of a disease or health-related condition. Health claims are based on a very high standard of scientific evidence and significant scientific agreement. Are U.S. health claims really benefitting public health? Recent evidence suggests that this mode of communication has had limited success and in fact may be misleading to consumers.
BAD FOR YOU–High fructose corn syrup causes you to make fat (lipogenesis) – Acute intake of fructose stimulates lipogenesis and may create a metabolic milieu that enhances subsequent esterification of fatty acids flowing to the liver to elevate TG synthesis postprandially. [Look on the ingredients of what you buy-it’s often #1]
DAIRY/CALCIUM DEBATE CONTINUES–Calcium supplements rarely needed – The current dietary reference intakes (DRI)7 for calcium for North America were set by the Food and Nutrition Board a decade ago. As pediatric calcium researchers, we considered the need for revising the recommended intakes for calcium in children in light of issues and evidence that have emerged since the mid-1990s…“Controlled trials have not clearly shown a benefit to calcium supplementation.”
Dietary calcium like milk acts as an antioxidant – These data demonstrate that dietary Ca suppresses adipose tissue oxidative and inflammatory stress.
GOOD FOR YOU – Why protein satisfies your appetite most effectively – Our objective was to study the relationship between the satiety induced by high-protein meals and the activation of brain areas involved in the onset of satiety. ..Taken together, these results show that the ability of high-protein meals to inhibit food intake occurs alongside the activation, in nutrient-sensitive brain areas, of several specific neuronal populations involved in satiety.
Fish oil helps your brain work – Following dietary DHA repletion, the hippocampus and olfactory bulbs accumulated more DHA, were more resistant to dietary DHA deprivation, and showed better DHA recovery than the visual cortex, frontal cortex, and cerebellum. These results suggest that DHA is critical for the development and maintenance of learning memory performance.
Phytosterols and fish oil raise good cholesterol (HDL) – Fish oils rich in (n-3) long-chain PUFA (LCPUFA) can reduce circulating triglycerides and raise HDL-cholesterol. Phytosterols have been shown to reduce total cholesterol and LDL-cholesterol …In conclusion, the combined supplementation with phytosterols and (n-3) LCPUFA has both synergistic and complementary lipid-lowering effects in hyperlipidemic men and women.
Olive oil polyphenols are strong antioxidants– These results indicate that, in metabolic tissues, protection by extra-virgin OO against oxidative stress occurs primarily through a direct antioxidant effect as well as through an indirect mechanism that involves greater expression and activity of certain enzymes with antioxidant activities.
Protein and dairy while dieting preserves bones – A reduced-energy diet supplying 1.4 g·kg–1·d–1 protein and 3 dairy servings increased urinary calcium excretion but provided improved calcium intake and attenuated bone loss over 4 mo of weight loss and 8 additional mo of weight maintenance.
Another reason vitamin E is so beneficial – In the heart, both tocopherol-supplemented diets were effective in inhibiting the expression of genes previously associated with cardiomyocyte hypertrophy and increased innate immunity. In the brain, induction of genes encoding ribosomal proteins and proteins involved in ATP biosynthesis was observed with aging and was markedly prevented by the mixture of T and T supplementation but not by T alone. These results demonstrate that middle age-onset dietary supplementation with T and T can partially prevent age-associated transcriptional changes and that these effects are tissue and tocopherol specific.
Why garlic reduces risk of heart disease – Uptake of oxidized LDL (ox-LDL) by vascular endothelial cells is a critical step in the initiation and development of atherosclerosis. ..diallyl sulfide (DAS), diallyl disulfide (DADS), and diallyl trisulfide (DATS), 3 major organosulfur compounds of garlic oil, reduce adhesion molecule expression induced by ox-LDL
[What flavanoids are] – Why flavanoids reduce heart disease risk – Endothelial apoptosis is a driving force in atherosclerosis development. Oxidized LDL promotes inflammatory and thrombotic processes and is highly atherogenic, as it stimulates macrophage cholesterol accumulation and foam cell formation…dietary flavonoid [provide protection against] against oxidized LDLI AM SURE GLAD THAT YOU ARE PAYING ATTENTION TO WHAT YOU PUT IN YOUR BODY. PLEASE HELP YOUR FRIENDS TO PAY ATTENTION TOO!
