Posts Tagged ‘
Tuesday, April 23rd, 2013
Telling children to “clean their plates” or finish all of their food at any given meal is associated with a higher risk of obesity later in life by a study published this week in the journal Pediatrics. More from CNN.com:
Denying certain foods to children or pressuring them to eat every bit of a meal are common practices among many parents. But researchers at the University of Minnesota found parents who restricted foods were more likely to have overweight or obese children. And while those who pressured children to eat all of their meals mostly had children of normal weight, it adversely affected the way those children ate as they grew older, according to the study published Monday in the journal Pediatrics.
Investigators combined data from two separate research studies. The first, EAT 2010 (Eating and Activity in Teens), studied around 2,800 middle and high school students from public schools in Minneapolis and St. Paul, Minnesota. Participants in the project responded to survey questionnaires designed to examine dietary intake and weight status.
Researchers combined that data with information from the Project F-EAT (Families and Eating and Activity Among Teens), a study designed to examine factors within the family environment on weight in adolescents.
From the combined information, researchers were able to gain a better understanding of how parents’ approach to food and feeding is related to adolescents’ weight. According to the Centers for Disease Control and Prevention, obesity now affects 17% of all children and adolescents in the United States – triple the rate from just a generation ago.
“We found that between 50 and 60% of parents from our sample reported requiring that their child eat all of the food on their plate at a meal,” said researcher Katie Loth, the study’s lead author. “Further, we found that between 30-40% of parents from within our sample reported encouraging their child to continue eating even after their child stated that they were full.
“While these pressure-to-eat behaviors were more frequent among parents of non-overweight adolescents, they were still endorsed quite frequently by parents of overweight and obese adolescents, indicating that many parents endorse these behaviors regardless of their child’s current weight status,” she said.
Image: Child eating, via Shutterstock
Tuesday, March 26th, 2013
The American Academy of Pediatrics recommends that babies be fed only formula or breast milk until they are 6 months old, but more than 90 percent of mothers are offering solid food to their babies earlier than that, with 40 percent offering solids before 4 months, according to a new study by the Centers for Disease Control and Prevention. The CDC survey, which was published in the journal Pediatrics, said the findings are “worrisome” in that babies may be at increased risk for developing chronic diseases, such as diabetes, obesity, eczema, and celiac disease. More from NBC News:
The mothers who volunteered for the CDC study filled out food diaries and questionnaires designed to ferret out their opinions on why and when solid foods should be offered.
Among the moms offering solid foods to infants younger than 4 months, the most commonly cited reasons for doing so included: “My baby was old enough;” “My baby seemed hungry;” “I wanted to feed my baby something in addition to breast milk or formula,” “My baby wanted the food I ate;” “A doctor or other health care professional said my baby should begin eating solid food;” and “It would help my baby sleep longer at night,” researchers reported.
What’s more, moms who fed their babies formula were far more likely to start solids too early versus those who exclusively breast-fed (53 percent versus 24 percent), the study showed.
One food expert unaffiliated with the CDC study suggested that some health-care providers may simply be unfamiliar with current baby-feeding recommendations.
“I think this is worrisome,” said Ann Condon-Meyers, a pediatric dietician at the University of Pittsburgh Medical Center and Children’s Hospital of Pittsburgh. “I think it may show that word isn’t getting out that … it is 6 months before solid foods should be offered.”
Image: Baby being fed, via Shutterstock
Friday, March 22nd, 2013
The foods that many American babies and toddlers are eating contains too much sodium, according to new information compiled by the Centers for Disease Control and Prevention and presented to a scientific meeting of the American Heart Association. Consuming too much sodium can lead to elevated risk of heart disease and high blood pressure, among other things. From a release announcing the findings:
In the first study to look at the sodium content in U.S. baby and toddler foods, researchers compared the sodium content per serving of 1,115 products for babies and toddlers using data on major and private label brands compiled by the U.S. Centers for Disease Control (CDC). Baby food was categorized as intended for children less than one year old, and toddler food was categorized as intended for children between the ages of one and three.
A product was defined as high in sodium if it had more than 210 mg of sodium per serving. Toddler meals had significantly higher amounts of sodium than baby meals, and the amount of sodium in some of the toddler meals was as high as 630 mg per serving – about 40 percent of the 1,500 mg daily limit recommended by the American Heart Association. The foods with the most sodium were savory snacks and meals for toddlers.
“Our concern is the possible long-term health risks of introducing high levels of sodium in a child’s diet, because high blood pressure, as well as a preference for salty foods may develop early in life. The less sodium in an infant’s or toddler’s diet, the less he or she may want it when older,” said Joyce Maalouf, M.S., M.P.H., ORISE, lead author and Fellow at the National Center for Chronic Disease Prevention and Health Promotion at the Centers for Disease Control and Prevention in Atlanta, Georgia.
The American Heart Association recommends limiting sodium consumption to less than 1500 mg a day. Sodium is in regular table salt and many foods, including most prepared meals and snacks for toddlers.
The CDC listed the following 10 foods as the biggest sodium culprits affecting Americans from ages 2-19:
- Bread and rolls
- Cold cuts and processed meats
- Savory snacks
- Mixed pasta dishes
- Frankfurters and sausages
Image: Salt, via Shutterstock
Friday, March 8th, 2013
Kraft Foods’ iconic macaroni and cheese is a favorite among kids, but its cheesy yellow color comes from food dyes that could be harmful to children’s health. That’s the claim made by a Change.org petition that has collected more than 50,000 signatures in an attempt to convince Kraft to refrain from using artificial food dyes Yellow #5 and Yellow #6 in their products.
Two North Carolina food bloggers, Vani Hari and Lisa Leake, started the petition after learning that a number of countries ban the chemical dyes, or require foods containing them to have a warning label. The Center for Public Interest has conducted research linking the dyes with conditions from migraine headaches to asthma.
“If an American company can take the time and expense to reformulate a safer food product for countries overseas, then I believe Americans deserve the same treatment,” said Leake, a mother of two girls and creator of the “100 Days of Real Food” website. “It’s rather shocking that we are still being fed ingredients, which are no longer used – and in some cases banned – elsewhere.”
In Europe, foods that contain Yellow #5 are required to carry a warning label. The chemical has been completely banned in Norway and Austria. In the United Kingdom, Kraft’s “Cheesey Pasta,” the British version of the American Macaroni and Cheese product, doesn’t contain artificial food dyes.
“After suffering some serious health issues, I became incredibly passionate about understanding what is in food – how it is grown, what chemicals are used in its production, and what eating food does or doesn’t do for the body,” said Hari, a popular food activist writer who has been featured in the New York Times and is a regular contributor to NBC’s Charlotte Today. “I knew I needed to do something.”
Image: Macaroni and cheese, via Shutterstock
Wednesday, March 6th, 2013
Premenstrual syndrome, which leaves many women retaining water and feeling moody, may be managed by a diet that contains the proper balance between iron and potassium, according to a new study published in the American Journal of Epidemiology. More from The New York Times:
Using data from a larger analysis of women’s health, researchers studied 1,057 women with PMS and 1,968 control subjects. They used questionnaires to establish their nutrient intake, both food and supplements, and established cases of PMS by clinical diagnosis.
After controlling for various health and dietary factors, they found that women in the highest 20 percent for iron intake were about 40 percent less likely to suffer PMS as those in the lowest 20 percent.
The study, published online in The American Journal of Epidemiology, found the opposite effect with potassium. Those in the highest 20 percent of intake had a 46 percent increased risk for PMS compared with those in the lowest 20 percent. There was no risk associated with intake of magnesium, zinc, manganese, copper or sodium.
The senior author, Elizabeth R. Bertone-Johnson, an associate professor of epidemiology at the University of Massachusetts, cautioned women against taking too much iron, or consuming too little potassium, both of which can be harmful. “Eating a balanced diet with a variety of foods,” she said, “is a good way to ensure that women are consuming important vitamins and minerals.”
The Institute of Medicine recommends that women ages 19-50 get 18 milligrams of iron each day, and that all adults consume 4,700 milligrams of potassium daily. Iron-rich foods include beef, egg yolks, and dark leafy greens; potassium is found in bananas, baked potatoes (with skin), and white beans.
Image: Dark leafy greens, via Shutterstock