Find out how to IMPROVE YOUR DIET by doing our on-line course
module on "Healthy Eating Tips" for $29.95 (as part of 2004 annual subscription).
Subscribers also get:
- access to the on-line book "Food Facts" on CD-rom by Professor Wahlqvist
- member discounts for all our on-line healthy eating course modules
More.....

HEC short on-line Healthy Eating course ( 5 modules, $195) More ....
The HEC website is the only website currently offering on-line reputable course modules for the general public in nutrition.

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2004 JOURNAL SPECIAL
In 2004, subscription to APJCN will include FREE on-line access to 28 years
of Nutrition Society of Australia Conference Proceedings.
To view SUBSCRIPTION FORM click here
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HEC FACT SHEETS (co-authored with Victorian Government Better Health Channel website)

Milk and lactose intolerance

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WHAT'S NEW IN NUTRITION RESEARCH

Colon cancer and vegies
A study published in the December 2003 issue of Cancer Causes and Control on 133,000 US adults reported that men with the lowest intake of vegetables had a 79% increase in colon cancer incidence in the 5 years after diet was assessed. However, men eating the most vegetables had only a 31% reduced risk of colon cancer which was not statistically significant. Similarly, women with very low intakes of fruit were also at increased risk. This study suggests that low intakes of plant foods may increase risk of colon cancer and reminds us that a day should not go by without eating vegies and fruit more......

Cinnamon, Diabetes and Heart Disease
Studies in rats have shown that cinnamon lowers blood glucose and cholesterol levels. A new study published in Diabetes Care in December 2003 (Khan et al) has shown that small amounts of cinnamon in humans with diabetes can lower blood glucose, cholesterol and triglycerides. Sixty Pakistani men and women were divided into 6 groups and given 1, 3 or 6 grams of cinnamon (Cassia - red brown variety) or similar amounts of placebo for 40 days. Blood glucose and lipids dropped on average by 20% and remained low for 20 days after intake was stopped. Also, the impact on blood levels was the same at all doses i.e there was no dose response - so 1g was as effective as 6g. The authors conclude that inclusion of cinnamon in the diet of peole with diabetes will reduce risk factors associated with diabetes and heart disease.
(PS there is also another variety of true cinnamon not used in this study which is tan in colour). more.....

Antioxidant phytochemicals: dietary phenolics
new theory about the mechanism by which they act as antioxidants
Chronic diseases like diabetes, heart disease, arthritis, cognition diseases and cancer have been linked to "oxidation" of "cellular molecules" such as proteins, lipids and DNA. This is where damaging modified oxygen molecules attach to molecules in cells and cause damage and inflammation. This is why "antioxidants" have received so much media attention because they help to prevent or remove the damaging oxygen molecules from interacting with cellular molecules before they cause damage and lead to disease. Some of the most important antioxidants are phytochemicals, especially the phenolic antioxidants, found in plant foods (e.g grapes, berries, olives, soy), herbs (e.g oregano) and spices (e.g cinnamon,cumin, turmeric). A new theory has been put forward by nutrition scientists (Professor Shetty and Professor Wahlqvist which will be published in the next issue of Asia Pacific Journal of Clinical Nutrition March 2004) about how these dietary phenolic antioxidants may be using an alternate energy producing pathway (pentose phosphate pathway) which also involves an amino acid (proline) to stimulate this antioxidant response. This also means that foods high in protein, containing the amino acid proline and proline precursors (e.g fish, legumes), may help support the phenolic-linked antioxidant response. This is an interesting theory. Until the details about the pathway are worked out, remember to eat a variety of plant foods, to use herbs and spices and where possible to eat fish and legumes more about this theory..... more about antioxidants more about herbs and spices.

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RESOURCES ON THE WEB

http://www.foodexperts.net
This is a Q & A platform where a board of experts from Europe (European Food Information Council - EUFIC) in Food Safety & Quality, Nutrition & Health and Food Technology & Production provide competent answers to your food-related questions.
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