September 2006 Newsletter

Prof Mark Wahlqvist AO, MD, FRACP Immediate Past President International Union of Nutritional Science

Welcome to the September edition of the HEC newsletter This edition looks at scientific studies published on: Weight management (physical activity, medication), Cheese and cholesterol, Processed meat and spices, Low GI diets, Fund raising for your school with 'Fun Yum Friends', Interactive nutrition website for kids Common drug nutrient/herb interactions update Make your own yoghurt

Dr Antigone Kouris-Blazos PhD, Grad Dip Diet, BSc (Hons) Honorary Nutrition Research Fellow, Monash University

Asia Pacific Journal of Clinical Nutrition Read abstracts of the new edition vol15 (3) Read abstracts & full papers of special issue vol 15 (Suppl) "Health Economics of Weight Management: evidence and cost" Subscribe to APJCN for only $195 hardcopy and online or $150 on-line only

WHAT'S NEW IN NUTRITION RESEARCH

Physical activity and weight management by Dr Andrew Hills and Dr Nuala Byrne click here to read paper

Pharmacotherapy and weight management by Dr Ian Caterson and Dr Nick Finer click here to read paper

Saturated fat from cheese may not be so bad for your cholesterol

There is good evidence that eating too much saturated fat raises both total and bad (LDL) cholesterol -- the blood fats that lodge in artery walls, encouraging dangerous plaque buildup. Saturated fatty acids (there are 6 types) are found mainly in animal foods like meat, butter and cheese but are also found in some plant foods like coconut, palm and hydrogenated vegetable oils/fat often used by the food industry. There is emerging evidence that not all foods high in saturated fat may raise your cholesterol. An Australian study, conducted by the Baker Institute, showed that butter raised blood cholesterol significantly (from 5.6mmol/l to 6 mmol/l) after 4 weeks whereas the cheese eating group did not have significant changes to their blood cholesterol. The subjects consumed 40g of dairy fat daily for 4 weeks - this is equivalent to about 50g butter and 120g regular cheese. more....
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Curry, onions, processed meat and cancer

Researchers from the Karolinska Institute in Sweden have established a connection between processed meats and stomach cancer. They analysed the results of 15 studies published over the last 40 years from Europe, and North and South America – studies looking at groups of patients with stomach cancer. They found that, compared to the normal population, those people with stomach cancer were more likely to have processed meats in their diet – foods like bacon, sausages, hot dogs, salami, ham, liver pate, and devon. They calculated that adding 30 grams of processed meats a day raised the chances of developing stomach cancer by anywhere between 15 and 38 per cent, with bacon posing the highest risk. The results add to a growing body of other evidence linking processed meats to other cancers like pancreatic cancer and cancers of the colon and rectum. It has been suggested that the small amounts of preservatives in these meats, like nitrates, nitrites, sulphites and sulphides; or additives like phosphate, glutamate or ascorbic acid may be responsible. Or it could be due chemicals like nitrosamines that form in the manufacturing process, derived from the additives and preservatives.

Interestingly, curcumin found in turmeric (commonly used in curry powder) and quercetin found in onions may provide some protection against colon cancer. Researchers from Johns Hopkins University in the US did an experimental study on a small number of people who had precancerous polyps in the large bowel. They added 480 milligrams of curcumin and 20 milligrams of quercetin three times a day to the diets of patients with polyps for six months. After 6 months the size and number of polyps were reduced by 60%. This might explain why populations of Asian immigrants seem to have low rates of bowel cancer compared to non Asians. Also, marinading meat in herbs, spices, olive oil, lemon juice may counteract the development of carcinogens formed during cooking.

Red meat has also been linked to an increased risk of bowel cancer – though the evidence isn't as strong as for processed meats. Limit your consumption of red meat to no more than 100 grams (the size and thickness of your palm) three to four times a week, the Cancer Council advises. Also, limit your intake of processed meats and use herbs and spices/curry, onions and garlic in your marinades and during cooking. more on red meat
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Low GI high carbohydrate diet shown to be just as effective as a high protein low carbohydrate diet for weight loss

Australian ABC radio interviews the researchers of this study - click here to read transcript

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NUTRITION RESOURCES ON THE WEB

Fund Raising for your school with "Fun Yum Friends" - pack contains a Fun Yum Friends book "You should be in a circus!", music & story CD including the song "I love you so much it's amazing", giant colour wall poster, 32 Fun Yum Friends stickers, free colour in downloads and free membership to The Fun Yum Club. For more information: www.funyumfriends.com

Interactive Nutrition website for kids , teachers and parents

http://www.coolfoodplanet.org/gb/home.htm

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HEC NUTRITION RESOURCES

UPDATE - Common Drug/Nutrient Herb Interactions - check your medications against this list to see which nutrients/herbs you need to avoid or have more of. Consult you doctor/nutritionist before you take any supplements.

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