Food Product Design News and Articles

Simple Dietary Changes Equal Health Gains

jbizzozero@vpico.com (Judie Bizzozero) — Wed, 01 Jul 2009 18:58:25 GMT

OMAHA, Neb.—Modest reductions in calorie and sodium intake significantly can benefit health, leading to improved productivity and a reduction in U.S. medical expenditures, according to two studies commissioned by ConAgra and published in the July issue of the American Journal of Health Promotion.

“One of the most revealing findings was just how big an impact 100 calories less per day can have compared to the more modest benefit of sodium reductions,” said lead author Timothy Dall of The Lewin Group.

The studies documented the impact of diet changes among the 225 million adults living in America by using information from sources such as the National Center for Health Statistics, The National Academy of Sciences and the Bureau of Labor Statistics. The results show eating 100 calories less per day for each adult would lead to more than $100 billion in savings over the entire adult population based on today’s costs. This would come from $58 billion worth of medical cost savings by reducing the number of cases of diabetes, heart disease, cancer, and other diseases; plus an increase in national productivity of $46 billion due to reduced absenteeism and disability. By comparison, this research found that the combined economic gain from medical cost savings and productivity gains from reducing dietary sodium intake by 400 milligrams would be about $5 billion.

General Mills Reports Record Results

jbizzozero@vpico.com (Judie Bizzozero) — Wed, 01 Jul 2009 18:43:09 GMT

MINNEAPOLIS—General Mills reported strong financial results for the fourth quarter and full 2009 fiscal year. For the fiscal year ended May 31, 2009, General Mills net sales grew 8 percent to $14.7 billion. Volume (measured in pounds) contributed 2 points of sales growth.

Foreign currency translation reduced sales growth by 2 percentage points. Gross margin essentially matched prior-year levels despite 9 percent inflation in the company’s input costs. Consumer marketing investment rose 16 percent in 2009, including strong growth in worldwide media spending. Segment operating profit increased 10 percent to exceed $2.6 billion.

During 2009, the company incurred restructuring expenses totaling $42 million pre-tax, and recorded a net pre-tax gain of $85 million from divestitures. Net earnings grew 1 percent to $1.3 billion including a net decline in mark-to-market valuation of certain commodity positions, the net gain from divestitures, proceeds from an insurance recovery, and expense associated with a discrete tax item. Diluted earnings per share (EPS) grew 2 percent to reach $3.80. Earnings per share excluding the mark-to-market, divestiture, tax and insurance items would total $3.98, a 13 percent increase from comparable earnings of $3.52 per share in fiscal 2008.

Chairman and CEO Ken Powell said: “In today’s very challenging economic environment, our leading food brands offer the quality, convenience and value that consumers are looking for and, as a result, our businesses are showing strong growth. In 2009, we held our margins in the face of sharply higher input costs, and we significantly increased the level of consumer marketing support for our brands. These actions have positioned General Mills to achieve another year of good growth in fiscal 2010.”

CRA Refutes Anti-HFCS News Reports

jbizzozero@vpico.com (Judie Bizzozero) — Wed, 01 Jul 2009 18:24:51 GMT

WASHINGTON—The Corn Refiners Association (CRA) released a statement refuting recent news reports surrounding highly-publicized marketing campaigns regarding high fructose corn syrup (HFCS).

Recent announcements by Starbucks and other brands that they will remove HFCS from certain products are being called into question in news articles by several experts and respected journalists. These articles have poked holes in companies’ marketing efforts and put forth scientifically substantiated facts about sweeteners commonly used in foods.

“Consumers are being misled into thinking that there are nutritional differences between high fructose corn syrup and sugar, when in fact they are nutritionally the same,” said Audrae Erickson, president of the Corn Refiners Association. “Whether from cane, beets, or corn, a sugar is a sugar. They all contain four calories per gram. Switching out a kind of corn sugar for table sugar is not for health and it is not for science. It is for quarterly earnings. It is unfortunate that consumers are being duped by these marketing gimmicks – gimmicks which may result in higher food prices at checkout.”

Canada Unleashed New Organic Label

jbizzozero@vpico.com (Judie Bizzozero) — Wed, 01 Jul 2009 17:45:47 GMT

OTTAWA—The Canadian Food Inspection Agency created new organic logo with rigorous standards for the certification of products as organic by accredited certification bodies. Products that meet the production requirements and contain at least 95 per cent organic content may be labeled as "organic" and feature the new Biologique Canada Organic Logo.

Canada's Organic Products Regulations (OPR), which came into force on June 30, 2009, apply to domestic and imported products. Regardless of origin, all products seeking organic certification must meet Canada's standards. To this end, an equivalency arrangement was recently reached with the United States to allow Canadian and American products to be certified as organic in either country.

"This organic logo allows consumers to make informed, confident choices," said Agriculture Minister Gerry Ritz. "At the same time, the new regulations will allow Canadian organic farmers.

Rumba Pork Line Caters to Hispanic Consumers

jbizzozero@vpico.com (Judie Bizzozero) — Wed, 01 Jul 2009 17:32:05 GMT

WICHITA, Kan.—Cargill launched a new pork line of variety meat cuts under its Rumba® brand, which caters to the needs of Hispanic consumers. The new Rumba pork products include ears, hocks, jowls, kidneys, neck bones, split front feet, stomach, tails, fatback skins, hearts and livers.

The Rumba pork products offered are based on extensive consumer research to match and exceed the needs and expectations of multicultural customers such as Hispanics and African Americans, who are primary users of pork specialty meats in traditional dishes.

Rumba is one of the first brands to focus on the multicultural customer offering fresh variety meat cuts in U. S. mainstream meat cases. Rumba brand beef products were launched in 2007 and the line is now being extended to cover pork variety meat cuts.

"Our research showed that there was a limited number of pork variety meats in the mainstream meat case. Rumba variety meats represent quality, fresh products that our customers trust. With the Rumba brand, our customers can conveniently make authentic, favorite family recipes for their entire family,” said Kelly Perrier, Cargill Pork brand manager.

Cargill Acquires NatureWorks

jbizzozero@vpico.com (Judie Bizzozero) — Wed, 01 Jul 2009 16:51:27 GMT

MINNEAPOLIS—Cargill will assume full ownership of NatureWorks LLC, as part of Teijin Limited's general portfolio restructuring in response to the global economic downturn. Previously a 50-50 joint venture, NatureWorks is now an independent company wholly owned by Cargill.

NatureWorks, maker of Ingeo™ biobased plastics and resins derived from annually renewable resources, had operated as a Cargill-Teijin joint venture since October 2007. Teijin and Cargill officials indicated they are dissolving the joint venture in a friendly manner and intend to maintain close relations.

The ownership transfer will not affect day-to-day operations at NatureWorks. Cargill officials said establishing the business as an independent, wholly owned Cargill entity provides NatureWorks with the flexibility to pursue a wide range of opportunities.

"The green product space is ripe for investment and expansion as never before," said Cargill Senior Vice President Paul Conway. "As a green pioneer, NatureWorks is well established with a broad product and customer base. While others put up pilot plants, NatureWorks has been commercial for six years, is increasing Ingeo™ production availability at its first facility and exploring possibilities for a second plant. We've rounded the first turn while others are at the starting gate."

Bulk Food 35% Cheaper Than Packaged

jbizzozero@vpico.com (Judie Bizzozero) — Wed, 01 Jul 2009 16:36:26 GMT

LITTLE ROCK, Ark.—Bulk foods are an average of 35 percent lower in price, according to a recent study conducted by the Bulk is Green Council comparing retail prices of bulk foods and their packaged counterparts. Bulk foods were lower for all of the 16 foods compared, with savings ranging from 3 percent to 96 percent. The majority of bulk foods compared in the study were organic varieties and their packaged counterparts often were not.

Bulk herbs and spices offered the greatest savings. The most dramatic difference was bay leaves with bulk savings of 96 percent—meaning, on average, packaged bay leaves cost 24 times more than bulk bay leaves. Almost as dramatic was thyme with bulk savings of 87 percent.

While the USDA estimates that packaging contributes an average of 8 percent to the retail cost of food, that percentage is no doubt higher for herbs and spices where a package often costs the food maker—and the consumer—more than its contents. The package costs more to transport as well. Packaged foods were generally more competitive in price in situations where minimal packaging is the norm, i.e. beans, rice and nuts.

The study was conducted at multiple grocery stores in three metropolitan markets. To reduce the impact of price aberrations from market to market, collected prices were then averaged with the suggested retail prices of a leading national food distributor of both bulk and packaged foods. Foods from both natural product and conventional stores were studied. When a store offered more than one brand of a specific product, the lowest-priced brand was used in the study.

Naturex Lauded for Eco Commitment

hgranato@vpico.com (HEATHER GRANATO) — Wed, 01 Jul 2009 16:35:48 GMT

AVIGNON, France— Naturex was included in the 2009 SB20 List: the World’s Top 20 Sustainable Stocks, selected by green stock analysts and published by SustainableBusiness.com. The 8^th annual listing includes 20 public companies that are dedicated to sustainable business and environmental practices, as well as a history of healthy profitability and a good long-term investment opportunity.

Rona Fried, Ph.D., CEO of SustainableBusiness.com, said: “Naturex was selected for this year’s SB20 List in the ‘sustainable food’ category because it produces products from plant extracts, replacing chemical ingredients. Besides being plant-based, its flavorings, colorings, antioxidants and preservatives are GMO-free and not tested on animals, providing a much healthier and environmentally responsible alternative for the food industry.”

Prepackaged Meal Kits Recalled

jbizzozero@vpico.com (Judie Bizzozero) — Wed, 01 Jul 2009 16:19:52 GMT

WASHINGTON—The USDA’s Food Safety and Inspection Service announced that Traditions, a Pearl, Miss., firm, is recalling an undetermined amount of various boxed prepackaged meal kits that contain separate portions of instant nonfat dried milk, which was previously recalled.

Due to potential Salmonella contamination, FDA recalled instant nonfat dried milk products on June 28, 2009. Although the nonfat dried milk product already has been recalled, the master boxes that contain various prepackaged meal items, bear the USDA mark of inspection on the outside of the box.

The recall involves boxes of "TRADITIONS MEAL SOLUTIONS" prepackaged meal kits and boxes of "ILSmeals Home Meal Delivery Service" prepackaged meal kits.

Each box contains approximately two to 12 meals; the final shipping containers bear the establishment number "EST. 18350" and/or "P-18350" within the USDA mark of inspection printed on the side of the box.

The prepackaged meals were distributed nationwide to various food distributors and regional nutrition service providers; the meals were not available for consumer purchase.

Click here to view a copy of the complete recall.

Periogies Recalled for Amaranth Red #2

jbizzozero@vpico.com (Judie Bizzozero) — Wed, 01 Jul 2009 16:02:06 GMT

WASHINGTON—The USDA’s Food Safety and Inspection Service announced that Buffalo SAV, Inc., a Buffalo, N.Y., firm, is recalling approximately 208,768 pounds of frozen meat and poultry products because they contain an unapproved ingredient, Amaranth Red #2, declared on the label.

The recall involves six different varieties of 16- and 32-ounce bags of meat and poultry perogies. There are no package or case codes. The frozen meat and poultry products were produced June 1, 2008 through June 5, 2009, and were sent to distributors and retail establishments in California, Illinois, New York and Pennsylvania.

Click here to view a copy of the complete recall.

A Memorable Snacking Experience

tesquivel@vpico.com (TERESA ESQUIVEL) — Wed, 01 Jul 2009 15:40:13 GMT

Before designing a snack food, it is important to identify the sensory expectations. “Snacks are an emotional and engaging experience for consumers, and a big part of that experience involves multiple senses,” says Suzanne Mutz-Darwell, marketing manager, texture, National Starch Food Innovation, Bridgewater, NJ. “It is the crispiness of the texture, the lightness of the puff or the crunchiness of the first bite. It is also the sound ringing in the consumer’s ears as they devour their favorite treat.

“Perhaps the most important work of our sensory team is its analysis of basic consumer snack-food descriptors, such as ‘crispy’ and ‘crunchy,’ and their translations into a language that our food formulators can act upon—factors such as hardness, fracturability and duration of sound, along with many others,” continues Mutz-Darwell.

The goal is to avoid sensory trade-offs in healthier snacks. “Quite often, when formulating for a healthier product with reduced fat, texture and taste may be compromised,” says Mutz-Darwell. “Butter, fats and oils make a large contribution to texture and flavor in crackers and chips. Cut back on those, and the product suffers. The desired texturizer for a particular product will depend on the target texture, the other formula ingredients and the process. The application team has produced a broad range of textures that are ideal for sheeted, baked crackers and fabricated chips. These textures can be applied to all types of better-for-you snack foods, ranging from delicate and crispy to bold and crunchy,” as well as a middle ground texture the company calls “crinchy.”

Donna Berry, president of Chicago-based Dairy & Food Communications, Inc., a network of professionals in business-to-business technical and trade communications, has been writing about product development and marketing for 13 years. Prior to that, she worked for Kraft Foods in the natural-cheese division. She has a B.S. in food science from the University of Illinois in Urbana-Champaign. She can be reached at donnaberry@dairy-food.com.

EU OKs GM Maize Safety

jbizzozero@vpico.com (Judie Bizzozero) — Tue, 30 Jun 2009 21:50:19 GMT

PARMA, Italy—The European Food Safety Authority (EFSA) reconfirmed the genetically modified maize, MON 810, is "as safe as its conventional counterpart with respect to potential effects on human and animal health," reported Reuters. The insect-resistant maize, developed and marketed by Monsanto, is the only genetically modified crop as yet commercially grown in Europe.

EFSA also said MON 810 maize was "unlikely to have any adverse effect on the environment in the context of its intended uses." Those intended uses include seed for cultivation.

Eco-Atkins Diet Lowers LDL

tesquivel@vpico.com (TERESA ESQUIVEL) — Tue, 30 Jun 2009 18:23:08 GMT

ST. LOUIS—A new study shows a vegetarian version of the Atkins low-carbohydrate diet may help people lose weight and lower levels of low-density lipoprotien (LDL, or “bad”) cholesterol in the blood. The traditional Atkins diet consists of low carbohydrate foods and a high intake of animal protein.
Researchers from St. Michael’s Hospital and the University of Toronto, in collaboration with researchers from Solae LLC, studied the effect of a modified version of the Atkins diet on both weight loss and heart disease risk factors. The study, published in the current issue of the Archives of Internal Medicine, looked at weight loss and heart disease risk factors of subjects who followed a diet low in carbohydrates, but high in vegetable proteins that included soy.
Forty-seven overweight men and women with elevated blood cholesterol and triglyceride levels were given either a low carbohydrate diet where the protein came from vegetable sources, including soy, or a high carbohydrate, low-fat, lacto-ovo vegetarian diet for four weeks. Calorie restriction was similar for both groups. There was similar weight loss and lowered blood pressure in both groups; however, the low carbohydrate, higher protein diet group also saw significant reductions in LDL cholesterol and other heart disease risk factors like apolipoproteins, blood triglyceride levels and blood pressure.
Results showed that participants who ate a low-calorie, low-carbohydrate diet high in plant-based proteins, oils and fiber lost weight and experienced improvements in blood cholesterol levels and other heart disease risk factors. These findings suggest that an eco-friendly version of the Atkins weight-loss diet—stressing plant proteins—is better than a high carbohydrate weight-loss diet at reducing risk factors of heart disease.
“Our study demonstrated that when a low carbohydrate diet was given using plant foods rather than the more usual animal proteins and fats, advantages were seen in cholesterol and blood pressure reduction,” said Dr. David J. A. Jenkins. “Soy proteins and nuts were valuable sources of protein and nuts also provided healthy oils. These foods have individually been associated with cholesterol reduction in other studies.”

E. Coli Confirmed in Nestlé Cookie Dough

jbizzozero@vpico.com (Judie Bizzozero) — Tue, 30 Jun 2009 16:26:22 GMT

WASHINGTON—The U.S. Food and Drug Administration (FDA) confirmed the presence of E. coli O157:H7 in a sample of prepackaged Nestlé Toll House refrigerated cookie dough currently under recall. The contaminated sample was collected at Nestlé’s facility in Danville, Va., on June 25.

Nestlé issued a June 19 recall on all varieties of Nestlé TOLL HOUSE refrigerated Cookie & Brownie Dough Bar; Cookie Dough Tub; Cookie Dough Tube; Limited Edition Cookie Dough items; Seasonal Cookie Dough and Ultimates Cookie Bar Dough after the FDA and the U.S. Centers for Disease Control and Prevention warned consumers not to eat any varieties of prepackaged Nestlé Toll House refrigerated cookie dough due to the risk of contamination with E. coli.

Draft Guidance on Pistachio, Salmonella Risk Issued

tesquivel@vpico.com (TERESA ESQUIVEL) — Tue, 30 Jun 2009 15:40:29 GMT

WASHINGTON—The Food and Drug Administration announced the availability of a draft guidance for industry, “Guidance for Industry: Measures to Address the Risk for Contamination by Salmonella Species in Food Containing a Pistachio-Derived Product as an Ingredient.”
When finalized, the guidance is intended to clarify for manufacturers who produce foods containing a pistachio-derived product as an ingredient that there is a risk that Salmonella species may be present in the incoming pistachio-derived product, and to recommend measures to address that risk.
Submit written or electronic comments concerning the draft guidance by August 28, 2009.

Onions Layer on the Flavor

tesquivel@vpico.com (TERESA ESQUIVEL) — Mon, 29 Jun 2009 20:40:01 GMT

Consider the onion. This humble vegetable adds layers of color, texture, nutrition and flavor to many prepared foods, from soups and stews to onion rings and pizzas.
According to Wayne Mininger, executive vice president, National Onion Association, Greeley, CO, "Nearly 20% of U.S. bulb onions are utilized in some sort of value-added, processor-managed food product."
Following is an overview of the humble, yet essential, vegetable.

Onion production
Onions constitute the third largest fresh vegetable industry in the United States and are grown in 20 states from coast to coast. Idaho, eastern Oregon, Washington and California are the leading production areas. The National Onion Association estimates that fewer than 1,000 U.S. farmers plant more than 142,000 acres of onions each year.
Per capita consumption of onions in the United States has more than doubled in the past 25 years, with Americans consuming nearly 20 pounds of onions annually.

Onion types and colors
A domestic supply of onions is available yearround. Their flavor is determined by many factors, including genetics, planting location, soil and temperature.
Onions come in different colors and sizes, but are from the same species. On average, dry bulb onions are 89% water and 8% to 9% soluble sugars (this amount varies based on the time of year). Minerals, proteins and sulfur compounds make up the remaining composition.
The distinctive flavor and aroma of onions and other allium family members (like garlic) come from the sulfur compounds. These compounds are also responsible for the tear response created when cutting an onion. In raw or partially cooked onions, these compounds can mask sugars and dominate the flavor profile.
Fresh onions, available from March to August, have thin, light-colored skins. They have more water content and typically taste mild to sweet. The term “sweet onion” is used to describe fresh onions. Fresh onions have a mild flavor and are ideal for raw and lightly cooked dishes.
Storage onions, available August to April, have multiple layers of thick, dark-colored, papery skin. Being low in water content, storage onions have higher amounts of solids. They are the best choice for soups, stews, and caramelized or roasted applications.
Long cook times will dampen the flavor of all onions, so it is important to use stronger-flavored onions for caramelizing, roasting and in soups or other dishes that have lengthy cook times. Avoid high heat, as this will cause the onion to develop a bitter flavor. Low heat over a long time will diminish an onion’s strong flavor and enhance its natural sweetness.
Both fresh and storage onions are available in yellow, red and white. Yellow onions are all-purpose and popular. In fact, 87% of the U.S. onion crop is comprised of yellow varieties. Most of the sweet varieties that carry a trade name are yellow.

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Red onions are a favorite for salads and sandwiches. Their color comes from the common plant pigment anthocyanidin. Mostly used for raw applications or for grilling, red onions tend to be a bit coarse in texture. About 8% of the U.S. onion crop is red. Demand for red onions in foodservice has grown in recent years. White onions are commonly associated with Mexican or Southwest cuisine.

Onion sizes
Onions range in size from less than 1 inch in diameter (creamers and boilers) to more than 4.5 inches in diameter (super colossal). The most common sizes of onions sold in the United States are medium (2 to 3.25 inches in diameter) and jumbo (3 to 3.75 inches in diameter).

Onion nutrition and health benefits
Onions not only provide flavor, they also provide health-promoting phytochemicals and nutrients, The flavonoid quercetin, a plant-based phytochemical, is found in generous amounts in onions. Quercetin appears to have anti-inflammatory and antioxidant properties. Some research shows that quercetin can help protect the body against many chronic diseases, including cataracts, cardiovascular disease and some cancers. Good sources of quercetin include apple skin, onion, tea, red wine and other foods. Scientists have shown the absorption of quercetin from onions is twice that from tea and more than three times that from apples.
Another naturally occurring chemical in onion is known as organosulfur compound, which is linked to lowering blood pressure and cholesterol.
Onions are an important source of vitamin C, potassium, dietary fiber and folic acid (see the nutrition chart below). They also contain calcium, iron and have a high protein quality (ratio of mg amino acid per gram protein). Onions are free of sodium, cholesterol and fat. A serving of onion has 45 calories. One medium onion, or 148 grams, is considered to be one serving.

Nutrition Facts

Serving Size 1 Medium Onion (148 g)

Amount Per Serving

Calories 45 Calories from Fat 0

% Daily Value*

Total Fat 0g 0%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg

Sodium 5mg

Total Carbohydrate 11g 4%

Dietary Fiber 3g 12%

Sugars 9g

Protein 1g

Vitamin A 0% * Vitamin C 20%

Calcium 4% * Iron 4%

Potassium 190 g

* Percent Daily Values are based on a 2,000 calorie diet.

Your Daily Values may be higher or lower depending on your

calorie needs:

Calories: 2,000 2,500

Source: Food and Drug Administration (FDA) 2008

Packaging and precut and processed formats
Dry bulb onions are commonly packaged in:
• Bags (2, 3, 5 lb pre-packs, 10, 25 and 50 lb.)
• Cartons (40 and 50 lb.)

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Processed fresh onions are available in a variety of cuts, including:
• Diced
• Rings
• Whole peeled
• Ready-to-bloom
• Stir-fry
• Slivered
• Custom cuts and various packaging sizes are also available.

Processed frozen onions (IQF) are commonly available in the following cuts:
• Diced
• Rings
• Strips

Onion handling and storage tips
The following are tips for receiving and storing onions:

• Onions should feel firm and dry, but may have loose outer skins.

• Onions should be free of gray or black mold and should not have any visible sprouting.

• Always make sure the number of bags or cartons delivered matches the delivery invoice, and the onions are the correct color and size ordered.

• Always handle onions with care. Do not drop onions, as this can cause bruising.

• Store onions in a cool, dry, well-ventilated area.

• Bagged or boxed onions should be stored at least one foot away from walls and other pallets to allow proper air movement. Do not wrap onions in plastic or store in plastic bags. A lack of circulation will reduce shelf life.

• Do not store onions with potatoes or other produce items that release moisture.

• Keep onions out of direct sunlight.

Cut onions will keep for several days if sealed in plastic bags or containers and refrigerated.

Tips to avoid tearing
When an onion is pierced, a series of rapid chemical reactions takes place. In technical terms, the enzyme alliinase begins to react with the substrates known as Alk(en)yl-L-Cysteine Sulfoxides (ACSO). One of these ACSOs is called 1-propenyl L cysteine sulfoxide. When it reacts with alliinase, the reaction produces 1-propenesulfenic acid, pyruvic acid, and ammonia. The 1-propensulfenic acid then reacts with an enzyme called lachrymatory factor synthase, which generates propanethial sulfoxide. This compound reacts with the nerve cell membrane of the eye to form sulfuric acid, and causes tearing.
To reduce tearing: Chill onions for about 30 minutes before cutting. Always use a sharp knife and use quick, precise movements. Begin cutting at top. Leave the root end intact as long as possible as it contains the highest concentration of sulfur.

Kimberly Reddin is Director of Public and Industry Relations for the National Onion Association. In this role, Kim coordinates consumer, retail and foodservice promotion activities for the third largest fresh vegetable industry in the United States. The National Onion Association is the official organization representing growers, shippers, brokers and commercial representatives of the U.S. onion industry. In the last two decades, the association has played a role in increasing per capita onion consumption by 63 percent.
As a fourth generation agriculturalist, Kim is passionate about her roots. In her youth, she was actively involved in a purebred cattle operation as well as her family’s grain and hay crops. She earned a bachelor’s degree in Animal Science/Agribusiness. She has worked in human resources, sales and marketing for several organizations. Kim is now combining her layers of experience to develop promotional and educational materials that encourage consumption of onions.
For more information about onions, visit www.onions-usa.org .

Walnuts Reduce LDL Cholesterol

tesquivel@vpico.com (TERESA ESQUIVEL) — Mon, 29 Jun 2009 17:43:47 GMT

CAMBRIDGE, Mass.—Harvard researchers found high-walnut-enriched diets significantly decreased total and low-density lipoprotein (LDL) cholesterol during short-term trials (Am J Clin Nutr. 2009;90(1):56-63). Literature databases were searched for published trials that compared a specifically walnut-enhanced diet with a control diet. Researchers conducted a random-effects meta-analysis of weighted mean differences (WMDs) of lipid outcomes. Thirteen studies representing 365 participants were included in the analysis. Diets lasted four to 24 weeks with walnuts providing 10 to 24 percent of total calories.
When compared with control diets, diets supplemented with walnuts resulted in a significantly greater decrease in total cholesterol and in LDL-cholesterol concentrations. High-density lipoprotein (HDL) cholesterol and triglycerides were not significantly affected by walnut diets more than with control diets. Other results reported in the trials indicated walnuts provided significant benefits for certain antioxidant capacity and inflammatory markers and had no adverse effects on body weight.

Body Shape Affects Fat Tissue Response

tesquivel@vpico.com (TERESA ESQUIVEL) — Mon, 29 Jun 2009 17:36:58 GMT

ZEIST, Netherlands—Research at TNO demonstrated that the body shape of overweight people influences how their fat tissue responds to dietary fats, leading researchers to conclude that distribution of body fat in overweight people represents an important consideration when providing dietary advice.
One widely held approach to managing obesity-related disorders is shifting from a diet rich in long-chain poly unsaturated fatty acids (PUFA) to a diet based on medium-chain fatty acids (MCT), due to the rapid breakdown of MCTs and their routing directly to the liver instead of being stored as fat tissue.
The TNO findings, however, indicate that the extent of the favorable effect of consumption of MCT-rich diets strongly depends on the body fat distribution of an obese individual. The study compared people with an “apple” shape (predominant fat deposition around the waist) to those with “pear” shapes (fat depositions on the hips and thighs).
“By measuring the activity of all the genes in the fat tissue of obese volunteers, we were able to identify individual responses to the different fats,” says principal investigator Dr. Marijana Radonjic. “Interestingly, we found that the effects were opposite in “apple type” and “pear type” subjects. An MCT-rich diet increases the expression of genes responsible for driving metabolic processes in the fat tissue of “pear type” individuals, but has a contrary effect in “apple type” individuals. In addition to suppression of metabolic genes, MCT-rich diet causes inflammation in fat tissue of “apple type” individuals. Therefore, we show for the first time that although MCT-rich diet may have positive effects for “pears,” it has adverse effects on the obesity-related complications of “apples.”

Dietary Fat Linked to Pancreatic Cancer

jbizzozero@vpico.com (Judie Bizzozero) — Mon, 29 Jun 2009 17:13:54 GMT

BETHESDA, Md.—High intake of dietary fats from red meat and dairy products was associated with an increased risk of pancreatic cancer, according to a new study published in the Journal of the National Cancer Institute.

Researchers analyzed more than 500,000 people ages 50–71years from the National Institutes of Health–AARP Diet and Health Study who completed a food-frequency questionnaire in 1995-1996; participants were followed up for 6.3 years.

Men and women who consumed high amounts of total fats had 53 percent and 23 percent higher relative rates of pancreatic cancer, respectively, compared with men and women who had the lowest fat consumption. Participants who consumed high amounts of saturated fats had 36 percent higher relative rates of pancreatic cancer compared with those who consumed low amounts.

Better Melons Through Mapping

jbizzozero@vpico.com (Judie Bizzozero) — Mon, 29 Jun 2009 16:32:10 GMT

COLLEGE STATION, Texas—Scientists with Texas AgriLife Research have mapped the melon genome with hundreds of DNA markers, which means tastier and healthier melons are on the horizon.

For the study, the Deltex ananas melon was crossed with a wild melon called TGR 1551. More than 100 of the offspring from that cross were grown in the AgriLife Research greenhouses. DNA was extracted from leaf tissue collected 21 days after planting. Results from the tests were integrated into partial maps created by other researchers.

In addition to the complete map, the researchers located genetic markers linked to fruit sugars, ascorbic acid and male sterility, which are useful for developing hybrid varieties. The genetic map will be helpful for future studies in identifying fruit sweetness, quality, size, shape and resistance to disease.

"This will help us anchor down some of the desirable genes to develop better melon varieties," said the researchers. "We can identify specific genes for higher sugar content, disease resistance and even drought tolerance."