Tag Archives: childhood obesity

Link between childhood obesity and height and adult endometrial cancer

FoodFacts.com tries to keep our community informed of any new information regarding the obesity epidemic that’s plaguing not only our own country, but countries around the world. Childhood obesity is especially disturbing as excessive weight in childhood sets the youngest generations up for lifetimes of chronic health problems and serious disease.

New research from the Institute of Preventive Medicine at the Copenhagen University Hospital in Denmark has now shown a possible link between obesity and height in childhood and adult endometrial cancer.

This study used data from a group of 158,000 women from the Copenhagen School Health Records Register that included information on heights and weights at 7 to 13 years of age. These women were born between 1930 and 1989. The BMI and height for each women were translated into age-related z-scores. This is a method for comparing height and weight of a child in comparison to a reference population. They linked these scores via personal identification numbers to the Danish Cancer Registry and the Hospital Discharge Register for hysterectomy information as well as the vital statistics register. Each woman’s records were followed until one of the following occurred: a diagnosis of endometrial cancer, hysterectomy, death, emigration, loss-to-follow-up (discontinuation of treatment) or December 31, 2010.

The researchers found a correlation between both weight and height and the later development of endometrial cancer. At age 7 the risk of endometrial cancer in adulthood increased 18% per increase in BMI z-score and by 12% per increase in height z-score. In other words at age 7, a girl of average height (a little over 4 feet tall) weighing about 58 pounds had an 18% higher risk of developing adult endometrial cancer than a girl of the same height who was of average weight (about 50 pounds). Additionally a girl the same age who was a little over two inches taller than that average-sized girl had a 12% increased risk for endometrial cancer. A 13 year old girl born in the late 50s of average height (almost 5 ft., 2 in. tall) who weighed about 113 pounds had a 24% increased risk for endometrial cancer than a girl the same height, but of average weight (about 98 pounds).

The study shows a possible association between both weight and height in childhood and adult endometrial cancer. Endometrial cancer diagnoses peak at about age 65. Data from those women who have not reached peak age will continue to be followed in order to obtain further information regarding this association.

FoodFacts.com will continue to bring our community new information regarding this study as it continues and on the obesity epidemic and its affect on the health on the worldwide population.

http://www.medicalnewstoday.com/releases/260448.php

Learning difficulties and ADHD may be linked with childhood obesity

FoodFacts.com tries to stay aware of the latest news regarding the growing obesity epidemic and how it affects the health and well being of the population. Today we found an interesting study out of the University of Illinois that highlights a possible link between diets high in fat and conditions that affect children in our country like ADHD and learning disabilities connected to memory.

Both childhood obesity and childhood conditions like ADHD and learning disabilities have been on an upsurge. The researchers involved in this study explored the effects of a high-fat diet (with 60% of its calories derived from fat) versus a low-fat diet with only 10% of calories coming from fat on the behavior of two different groups of one month old mice. Before the mice on the high-fat diet were able to gain any weight from their food consumption, the behavior of the group began to change.

The mice on the high-fat diet experienced an increase in anxiety, evidenced by increased burrowing and wheel running as well as a hesitance to explore available open spaces. Those same mice also developed learning and memory problems. They experienced difficulty negotiating a maize as well as difficulty recognizing objects. When some of these mice were switched over to a low-fat diet, their memory was back to normal in one week’s time.

Some of the mice were kept on the high-fat diet and the memory problems continued for a three week period. At about 10 weeks, their bodies seemed to compensate for the diet – but by that point the mice became obese and developed diabetes. These results suggested to researchers that a high-fat diet could possibly trigger anxiety and memory problems in children.

While the researchers expected that the high-fat diet would encourage inflammation which is associated with obesity, they didn’t see an inflammatory response in the brains of the mice consuming the higher-fat food. What they did find, however, was the initiation of a chemical response that was similar to the responses seen in addiction … the increase of dopamine, which is associated with pleasurable feelings in an addict. The increase in dopamine is felt to have triggered the anxious behaviors and learning difficulties in the high-fat diet group. It was noted that the increase of dopamine in the brain is common to both the ADHD condition as well as obesity.

FoodFacts.com found the information in this study to be very valuable. While we understand that further research must be conducted to clarify these results, and we understand that not every child with ADHD or a learning disability is obese, the study certainly calls into question how diets high in fat affect our children. Let’s continue to be mindful of building healthy nutrition habits for our families and to develop a deeper understanding of how the foods we (and our children) eat affect our health and well being.

Read more: http://www.sciencedaily.com/releases/2013/02/130219121021.htm

Top 10 Scariest Food Additives

Here at foodfacts.com, we like to keep our readers informed of all current and up-to-date information regarding health and food. Here is a recent news article discussing the 10 scariest food additives in some of the most popular food products most can find in their pantry.

There was a time when “fruit flavored” and “cheese flavored” meant “made with real fruit” and “made with real cheese.” Today? It’s artificial everything. Most of the food at your local supermarket is no more authentic than Snooki’s tan. Our fruit comes packaged in Loops, our cheese delivered via Whiz. Sure, it’s edible, but there’s no way your great grandparents would recognize this junk as food.

The problem with additives runs deep. The FDA currently maintains a list of ingredients called Everything Added to Food in the United States (EAFUS), which features more than 3,000 items and counting. Thankfully, most EAFUS ingredients are benign, but a few of them do have potentially harmful effects. Why they’re legal is a mystery to us. Some of them might be backed by powerful lobby groups, while others probably survive simply because some guy at the FDA has too much paperwork on his desk and hasn’t made time to adequately review the data.

Below are 10 of the most dubious ingredients hiding in your food, compliments of Eat This, Not That! 2011. Even if you’re not convinced of their danger, you have to admit this: The more filler ingredients you cut from your diet, the more space you have for wholesome, nutritious foods.

Scary Ingredient #1: Olestrapringles
A fat substitute synthesized by Procter & Gamble. Because human digestive enzymes can’t break down the big molecules, Olestra contributes 0 calories to your diet.

Why it’s scary: In the late ’90s, Frito-Lay released Olestra-enhanced WOW chips and Procter & Gamble introduced Fat Free Pringles. Both products were required to carry warning labels to notify customers about the risk of “loose stools.” Within 4 years, some 15,000 people had dialed in to a hotline set up specifically to handle adverse-reaction complaints. Apparently the complaints didn’t move the FDA, because in 2003, the administration revoked the warning-label mandate. If you want to take your chances with diarrhea, go ahead, but first consider this: Olestra also appears to interfere with the body’s ability to absorb some crucial nutrients like beta-carotene and lycopene. To counteract the effect, processers add some nutrients back, but it’s unlikely that all the blocked nutrients are adequetly replaced.

Furthermore, just last week I tweeted that an animal study at Purdue University found that fake fats like Olestra may cause more weight gain than real fat.

Where you’ll find it: Lay’s Light chips, Pringles Light chips

Scary Ingredient #2: Caramel Coloring
An artificial pigment created by heating sugars. Frequently, this process includes ammonia.stove-top

Why it’s scary: Caramel coloring shows up in everything from soft drinks and sauces to breads and pastries. When made from straight sugar, it’s relatively benign. But when produced with ammonia it puts off 2-methylimidazole and 4-methylimidazole, chemicals that have been linked to cancer in mice. The risk is strong enough that the California government, a bellwether for better food regulation, categorized 4-methylimidazole as “known to cause cancer” earlier this year. Unfortunately, companies aren’t required to disclose whether their coloring is made with ammonia, so you’d be wise to avoid it as much as you can.

Where you’ll find it: Colas and other soft drinks, La Choy soy sauce, Stove Top stuffing mix

Scary Ingredient #3: Saccharin
An artificial sweetener discovered by accident in the 1870s.sweet-n-low

Why it’s scary: Studies have linked saccharin to bladder tumors in rats, and in 1977, the FDA required warning labels on all saccharin-containing foods. In 2000, the agency changed its stance and allowed saccharin to be sold without warning labels. But that doesn’t make it entirely safe. A 2008 Purdue study found that replacing sugar with saccharin in rats’ diets made them gain more weight, proving once again that you should be aware of these faux fat foes.

Where you’ll find it: Sweet ‘N Low, TaB cola

Scary Ingredient #4: Potassium Bromate
A compound that conditions flour and helps bread puff up during baking.

Why it’s scary: Potassium bromate causes thyroid and kidney tumors in rats, and it’s banned from food use in many countries. In California, products containing potassium bromate are required to carry a cancer warning. Fortunately, negative publicity has made the additive relatively rare, but until the FDA banishes it, you should remain on the lookout.

Where you’ll find it: Johnny Rockets Hoagie Roll

Scary Ingredient #5: Butylated Hydroxyanisole (BHA) and Butylated Hydroxytoluene (BHT)
Petroleum-derived antioxidants and preservatives.
.orbit

Why they’re scary: The Department of Health and Human Services says BHA is “reasonably anticipated to be a human carcinogen,” yet the FDA allows it to be used anyway. BHT is considered less dangerous, but in animal research, it too has resulted in cancer. Oddly, the chemicals aren’t even always necessary; in most cases they can be replaced with vitamin E.

Where you’ll find it: Goya lard, Golden Grahams, Cinnamon Toast Crunch, Orbit gum

Scary Ingredient #6: Partially Hydrogenated Vegetable Oil
A semi-solid fat created when food processors force hydrogen into unsaturated fatty acids.sandwich

Why it’s scary: Partially hydrogenated fats are the principle sources of trans fat in the American diet, and a Harvard study estimated that trans fat causes 70,000 heart attacks every year. The good news: Partially hydrogenated oils are beginning to slowly retreat from our food. Progressive jurisdictions like New York City are starting to restrict the allowable amounts in restaurants, and many chains are switching to healthier frying oil. Still, the battle isn’t over. At Long John Silver’s, for example, there are still 17 menu items with more than 2 grams of the stuff. According to the American Heart Association, that’s about the maximum you should consume in a single day.

Where you’ll find it: McDonald’s McChicken, Long John Silver’s Broccoli Cheese Soup

Scary Ingredient #7: Sulfites
Preservatives that maintain the color of food, and by releasing sulfur dioxide, prevent bacterial growth. fig-enwton

Why it’s scary: Humans have used sulfites to keep food fresh for thousands of years, but some people—especially asthma sufferers—experience breathing difficulties when exposed. In the 1980s, unregulated use resulted in at least a dozen deaths, prompting the FDA to slap warning labels on wine bottles and develop new guidelines for proper use. Now restaurants can no longer soak fresh ingredients in sulfites. According to the Center for Science in the Public Interest, there have been no known deaths since the new legislation took hold. The bottom line: If you’re among the majority of people not sensitive to sulfites, consumption won’t hurt you. If you’re not sure, ask your doctor for a test.

Where you’ll find it: Wine, Sun-Maid Mixed Fruit, Jolly Ranchers, Fig Newtons

Scary Ingredient #8: Azodicarbonamide
A synthetic yellow-orange dough conditioner bagel

Why it’s scary: This chemical is used most frequently in the production of industrial foam plastic, and although the FDA has approved its use for food in the States, the United Kingdom has labeled it a potential cause of asthma. In a review of 47 studies on azodicarbonamide, the World Health Organization concluded that it probably does trigger asthmatic symptoms. The WHO concluded, “exposure levels should be reduced as much as possible.” I’ll put it more concisely: Avoid it.

Where you’ll find it: Dunkin’ Donuts bagels, McDonald’s burger buns

Scary Ingredient #9: Carrageenan
A thickener and emulsifier extracted from seaweed.popsicle

Why it’s scary: Seaweed is actually good for you, but carrageenan is a mere seaweed byproduct. Through animal studies, it has been linked to cancer, colon trouble, and ulcers. It isn’t certain that carrageenan harms humans, but avoiding it is clearly the safer option. Most studies examined degraded forms of the additive, and research from the University of Iowa found that carrageenan could be degraded through the normal digestive process.

Where you’ll find it: Weight Watchers Giant Chocolate Fudge Ice Cream Bars, Skinny Cow Ice Cream Sandwiches, Creamsicles

Scary Ingredient #10: Ammonium Sulfate
An inorganic salt that occurs naturally near active volcanoes and is used commercially to nourish yeast and help bread rise.4036996_orig

Why it’s scary: This nitrogen-rich compound is most often used as fertilizer, and also appears commonly in flame retardants. Thankfully, the ingredient only sounds scary—a 2006 Japanese rat study found the additive to be non-carcinogenic. Both the Center for Science in the Public Interest and the FDA deem it safe.

Retrieved from: Yahoo.com

7/6: National Fried Chicken Day! Read before you order!

chick-fil-a-logo2

Here at FoodFacts.com, we like to keep our followers up-to-date with current trends, research, and events. Today we share with you that July 6, 2011 is deemed National Fried Chicken Day. In fact, July 6th has celebrated this “holiday” for many years now. Although we aren’t so sure how it was originated, we do know that many people do choose to celebrate this day, especially with the immense patriotism still lurking from Independence Day.

We too would like to celebrate this holiday, but in a more health-conscious manner. You see, fried chicken can be very high in trans-fat, cholesterol, and sodium. Therefore, we would like to take the time to reveal some products you may want to learn more about, prior to indulging. Today we have decided to feature the very popular chicken-based franchise, Chick-Fil-A.

We’ll start off with the breakfast Chicken Biscuit. This sandwich provides about 51% of the daily value for sodium alone. With only a 5.1 oz serving, and 440 calories, 1,230mg of sodium is quite a lot, especially to start off the day! biscuit2Although this sandwich is high in protein with 17g, and also carries a decent amount of iron, this still cannot compensate for the 8g of saturated fat and variety of controversial ingredients. You may want to replace ordering this ingredient-packed sandwich with an item more nutrient-dense and filling, such as the yogurt parfait with granola. This may be a better option for a morning meal or snack.

Then there’s the Spicy Chicken Sandwich Deluxe. The pros of this sandwich, it has a good amount of protein, vitamin C, and calcium, most likely from the tomato, lettuce, and single slice of cheese. However, this 570 calorie sandwich also contains 8g saturated fat, and 27g total fat. These amounts count for approximately 40-42% your daily value of saturated fat and total fat, which are undeniably very high numbers for one single sandwich. spicy_chicken_sandwich2We must also point out that this sandwich contains almost 100 different ingredients. Some of which include monosodium glutamate (MSG), high fructose corn syrup, a variety of coloring additives, and TBHQ, all controversial ingredients which we have thoroughly discussed in prior blog posts. To get your chicken “fix” without all the extra mess, you may want to instead try the char-grilled chicken garden salad, without dressing or on the side.

To find chicken and other recipes for today and the rest of the week, try the Foodfacts.com recipe page!

LA School District Bans Flavored Milk

chocolate-milk

Jamie Oliver has set forth a new generation of revamping school lunches. As seen in the first season of his popular TV show, “Food Revolution”, Oliver first modified school lunches in Huntington, West Virginia. This community was deemed by the CDC as one of the top unhealthiest cities in America, with high rates of obesity, diabetes, and coronary heart disease. The main concept of this revolution was to get rid of sodium-packed processed foods, and bring in fresh foods made on site with loads of fruits and vegetables.

This year Jamie Oliver focused his attention on the Los Angeles School District. Below is an article from Los Angeles Times revealing their latest triumph.

L.A. Unified removes flavored milk from menus

The Los Angeles school district becomes by far the largest in the country to do so, as part of its effort to make school food healthier and help combat childhood obesity.

The Los Angeles Unified School District on Tuesday, with a 5-2 vote on a new dairy contract, became by far the largest district in the country to remove flavored milk from its menus, part of its effort to make school food healthier and help combat childhood obesity.

The milk issue has overshadowed other changes in the district’s food services division, which serves 650,000 meals a day at 1,000 sites. A menu overhaul is underway that will mean fewer meals that resemble fast food and more vegetarian offerings. Spinach tortellini in butternut squash sauce and California sushi rolls, along with many ethnic foods, are to be added. Corn dogs, chicken nuggets and other breaded items are out, said Dennis Barrett, food services director.

“Absolutely, by the fall the district will be a national leader,” said Matthew Sharp, senior advocate with the California Food Policy Advocates, who has long worked on school food reform.

The Board of Education does not generally vote on individual menu items, but it weighed in on flavored milk because it must approve large contracts. The board approved a five-year, $100-million dairy contract Tuesday that excludes chocolate and strawberry milk. It includes low-fat and nonfat plain milk as well as soy and Lactaid milks.

L.A. Unified, the nation’s second-largest district behind New York City, has been in the forefront among large urban districts in the effort to improve cafeteria food. The district banned sodas on campuses in 2004, starting a trend followed by the state and districts across the country. Later that year, the school board passed a motion to ban the sale of junk food during the school day by restricting the calories and fat content in snack foods. It also endorsed farm-to-school programs and called for more produce to be served.

And in 2005, the board approved the Cafeteria Improvement Motion, which required that foods have less salt, banned added trans-fats and limited saturated fats.

Not every initiative has panned out. A call for salad bars at all schools “where facilities permit” has left many campuses without them. And some school food activists and others say the cafeterias still have a long way to go.

Among his first acts as superintendent in April, John Deasy appeared on Jimmy Kimmel’s TV talk show with celebrity chef Jamie Oliver to say he would propose eliminating flavored milk.

Responding to Tuesday’s decision, Oliver said, “This is a giant step forward for the health and future of 680,000 kids in Los Angeles, and leads the way for more school districts around the country to follow.” Oliver set his recent “Food Revolution” reality TV series in Los Angeles, and, among other things, loaded a school bus with sand to demonstrate students’ sugar consumption.

Parents and others have also lobbied against chocolate and strawberry milk, saying flavored milk contains unnecessary added sugar in a county where about one in three kids is overweight or obese.

Board member Tamar Galatzan, who voted against the plain-milk contract, suggested that the district was letting “a TV chef who’s trying to get publicity” dictate the decision.

“I think we are demonizing milk,” Galatzan said. The juice the district serves at breakfast has more sugar than flavored milk, she said.

Board member Yolie Flores, who voted in favor of the contract, said students tell her that food is their No. 1 issue at school, and she wondered how it can be appealing and healthy when the district has “77 pathetic cents” to spend on food per meal.

A cup of fat-free chocolate milk served in L.A. Unified has 120 calories, with 20 grams (80 calories) of sugar. Strawberry fat-free milk has 130 calories, with 26 grams of sugar. White, plain nonfat milk has 90 calories, with 12 grams of sugar. (Milk contains some natural sugar in the form of lactose.) For comparison, a cup of Coke has 26 grams of sugar.

Emily Ventura, a research fellow at USC’s Childhood Obesity Research Center, said a child who chooses a school breakfast of sweetened cereal, chocolate milk, coffee cake and juice would eat 51 grams, or 204 calories, of added sugar.

Some flavored-milk advocates say students won’t drink milk at all if chocolate or strawberry isn’t offered. Julie Buric, vice president of marketing for the Milk Processors Education Program, cited an industry-funded study that shows milk consumption can drop 35% when flavored milk disappears. And in January the dairy industry held a seminar for California cafeteria workers called “Keep Flavored Milk From Dropping Out of School.”

About 60% of the milk taken by students is flavored, and some officials as well as the dairy industry say plain-milk-only policies could keep kids from the lunch lines altogether. Students are required to take three of the four items offered for breakfast and four of the five at lunch in order for school districts to receive reimbursements from the federal School Lunch Program and breakfast program.

The district needs to attract students to the cafeteria with an effective campaign that will introduce students to the new menu items and explain why flavored milk has disappeared, said Sharp of California Food Policy Advocates.

Megan Bomba, a project coordinator with Occidental College’s Urban and Environmental Policy Institute, agreed, saying “the meal needs to be better, not [that] we need to keep chocolate milk” to attract students to the cafeteria, she said.

The menu proposed for fall sounds more appealing and sophisticated, she added.

The U.S. Department of Agriculture, which runs school food programs and promotes the dairy industry, allows flavored milk in reimbursable school meals. New York City schools serve chocolate milk. Berkeley, Compton and San Diego as well as Boulder, Colo., Minneapolis and Washington, D.C., have eliminated flavored milk with at least some meals.

(Los Angeles Times – June 15 2011)

Another Across The Pond Comparison -Nutri-Grain Bars

Here’s another example of artificial food dyes being used in foods in America but not in the United Kingdom. Kellogg’s Nutri-Grain bars…check out the comparisons in the video!

Here’s the American version and here’s the United Kingdom’s version.

We like that in the United Kingdom, Australia and New Zealand they tell you the amount in percentages of real ingredients like strawberry.

Good thing the F.D.A. is starting to think about warning Americans about artificial colors.

Childhood Obesity: Two New Research Programs

Avoiding Childhood Obesity | Foodfacts.com

Avoiding Childhood Obesity | Foodfacts.com

U.S. National Institutes of Health investing $72 million in effort to curb growing problem

Two major research programs that will examine ways to prevent and treat childhood obesity have been launched by the U.S. National Institutes of Health, Foodfacts.com has learned. Continue reading

An Analysis of Childhood Obesity

Childhood Obesity | Foodfacts.com

Childhood Obesity | Foodfacts.com

Causes of Childhood Obesity

As with adult-onset obesity, childhood obesity has multiple causes centering around an imbalance between energy in (calories obtained from food) and energy out (calories expended in the basal metabolic rate and physical activity). Childhood obesity most likely results from an interaction of nutritional, psychological, familial, and physiological factors. Continue reading

Childhood Obesity

Childhood Obesity | Foodfacts.com

Childhood Obesity | Foodfacts.com

Beverages Play Important Role in Child Nutrition

Between 5-25 percent of children and teenagers in the United States are obese. As with adults, the prevalence of obesity in the young varies by ethnic group. It is estimated that 5-7 percent of White and Black children are obese, while 12 percent of Hispanic boys and 19 percent of Hispanic girls are obese. Continue reading