An Appetite for Health: Americans Over 50 Strive for Heart and Muscle Health

Download Report FOR IMMEDIATE RELEASE: June 13, 2018 WASHINGTON, D.C. — More than two-thirds of older adults are managing more than one chronic disease. Despite this rising trend, adults today are tuning into their health and turning to nutrition to do so. A new study, conducted by the International Food Information Council and supported by Abbott, found that heart and muscle health were the top two health topics that adults over 50 years old are paying attention to – at 80 and 75 percent respectively. Brain health and having enough energy were equally important health topics for adults at 74 percent. The survey asked more than 1,000 adults over 50 years old how they make decisions on their eating habits, if they understand their dietary needs and what is motivating them to make positive changes. While people in general tend to think of food in relation to weight management or weight loss, the survey reveals that adult eating habits and health priorities may change with age. Changing Food Habits for Better Health The vast majority of adults are making at least some effort to eat the right amount of certain nutrients and food groups, and roughly 6 in 10 adults said they had better diet and lifestyle behaviors compared to their habits 20 years ago. In fact, the data found that: “The IFIC Foundation survey shows that people are trying to get the right foods into their diet, but a recent study we did with The Ohio State University showed that more than 1 in 3 adults over 50 years old aren’t getting the recommended amount of protein each day,” said Abby Sauer, a registered dietitian at Abbott. “Good nutrition, with muscle-building nutrients like protein, is essential to help maintain your muscle health and live a healthy, active life at […]

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What is Biotin?

Biotin (pronounced BYE-oh-tin) is a water-soluble vitamin that our bodies need to provide us with energy and maintain the health of our hair, nails and skin. Originally called vitamin H, biotin is now classified as one of the B vitamins (B7) and has gained commercial popularity for its proposed benefits for healthier hair and nails. BIOTIN AND HEALTH Biotin is used as a cofactor for enzymes that break down carbohydrates, proteins and fats. It also aids in gene expression, nervous system function and endocrine activity in the pancreas, thyroid and adrenal glands. In a 2007 study published by The American Journal of the Medical Sciences, biotin was shown to lower fasting blood glucose levels in people with type 2 diabetes mellitus when combined with chromium picolinate, the supplement form of chromium. Biotin proved to be effective in improving regulation of blood sugar levels through enhancing the function of insulin-producing cells in the pancreas. Biotin is widely promoted for its ability to enhance the health of our hair, nails and skin. According to the American Academy of Dermatology, getting adequate amounts of biotin through food or supplements may improve nail care and help to grow and thicken hair. A systematic review of biotin’s effects on hair and nail growth provides evidence for “clinical improvement in patients who had an underlying pathology for poor hair or nail growth.” However, there is a lack of sufficient evidence for biotin supplementation in healthy individuals. RECOMMENDED INTAKES Humans can’t store biotin, so eating biotin-rich foods daily is important for getting the adequate amounts needed for gene regulation and metabolism. The adequate intake (AI) for biotin in adults ages 19 years and older is 30 micrograms (mcg) per day from all sources, including foods and supplements. Children and teenagers are recommended to consume anywhere from 5 […]

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What is Chromium?

Highlights The Basics of Chromium Chromium (pronounced KROH-mee-um) is a trace mineral that is essential for our bodies to maintain healthy carbohydrate, fat, and protein metabolism. Chromium exists in multiple forms, one of which enters our bodies via food and dietary supplements. Another form of chromium is more commonly found in the environment from industrial sources. Our bodies cannot produce chromium, so it is essential that we consume it through our diet. The mechanisms by which chromium functions in the body are not fully understood, and there is still a fair amount of speculation regarding the full extent of chromium’s functions. Current research has not yet been able to define the full spectrum of chromium’s role in and importance to the human body. Chromium and Health The most common association between chromium intake and health benefits is the effect of chromium in helping the body break down sugars and carbohydrates. In the metabolism of foods, chromium is crucial for proper insulin function. Insulin is a hormone that moves glucose out of the bloodstream and into cells, where it can be processed for energy or storage. Chromium enhances this function of insulin by acting as a signal to the cells, allowing insulin to transport the glucose inside more easily. Without adequate chromium intake, the body has a difficult time managing the transportation of glucose into the cells, and a chromium deficiency can result in high blood glucose levels. The discovery of chromium’s role in blood glucose control has led to the theory that chromium supplementation may help prevent or treat diabetes; however, mixed results have emerged from research. One study found an association between people who took chromium-containing supplements and a lower risk of the onset of type 2 diabetes. Another study found that chromium supplementation produced positive effects on blood […]

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What is Potassium?

Highlights The basics Potassium is a mineral found in many foods that is critical for human health. Along with sodium, chloride, calcium and a few other electrolytes, it plays a primary role in maintaining normal water and fluid balance. It’s also a key player in muscle contraction, nerve transmission, blood pressure regulation, preservation of bone density and heart and kidney function. Our bodies are unable to produce potassium, so it must be obtained through our diet. Many foods provide potassium, including fruits, vegetables, nuts, beans, dairy products, meats, poultry and fish. It can also be found in salt substitutes in the form of potassium chloride. People who consume a balanced diet can meet their daily potassium needs; however, many Americans consume less of this nutrient than is recommended. Potassium and health In addition to its important functions related to fluid balance, muscle contraction and nerve transmission, some of potassium’s important roles in human health include: Health Effects of Potassium Deficiency Potassium deficiency can be caused by very low potassium intake, diarrhea or vomiting, and/or use of laxatives, diuretics and certain medications. Low levels of potassium in the bloodstream is called hypokalemia, a condition with side effects like headaches, fatigue, muscle weakness, heart palpitations and swelling of glands. Severe hypokalemia can be life-threatening, since potassium is critical for the muscle contractions responsible for keeping the heart beating. Health Effects of Excess Potassium In healthy people with properly functioning kidneys, high potassium intake from foods is not harmful because it can be excreted from the body. It’s possible to consume too much potassium from very large dose of dietary supplements, though this is rare since many supplements only contain a small percentage of total daily potassium needs. Recommended intakes In 2019, the Health and Medicine Division of the National Academies of Sciences, […]

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Labs or Plants: Which Makes the Best Meat?

In the past year, our consumer research has explored peoples’ perceptions of environmentally sustainable and healthy diets and what they might mean for protein consumption. We’ve also seen an uptick in interest in alternative eating patterns, including a plant-based food diet and the flexitarian diet. These and other alternative eating patterns have led to an increased interest in consuming alternative meat products (e.g., “meat” made from vegetables). Variations of meat alternatives that have been around for years typically use ingredients such as soy, gluten and textured vegetable protein. More unusual alternative ingredients include tempeh, jackfruit, lentils, quinoa, mushrooms and more. What if you could still enjoy animal-based meat products without causing harm to animals and the environment? To meet this desire, food scientists are working to bring cultured meat (also known as “lab meat” because it is produced in a facility) to a grocer or restaurant near you. As consumers are committing to eating healthier—both for themselves and the planet—environmentally sustainable diets consisting of meat alternatives and/or plant-based meat products are becoming increasingly popular. Let’s take a closer look at the latest innovations in alternative protein production. Cell-cultured meat: if you grow it, they will come? Cultured meat goes by many names: cell-based meat, cell-cultured meat, lab-grown meat and “clean” meat. At the end of the day, all these designations refer to the same thing: growing a full piece of meat from animal cells in a lab. As we previously have discussed, these meat cells start from animal stem cells, a specific type of cell that can give rise to many other kinds of cells. After the stem cells are harvested, they are incubated in a nutrient-rich broth. Cells multiply, divide and begin development into muscles cells. After a time, these cells will start to rearrange themselves into small fibers, […]

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Infant Feeding with Anna Maria Siega-Riz, PhD [Podcast]

How we feed our children in their earliest years of life can play a big role in their dietary success and health down the road. Because of the importance of those choices, the upcoming 2020 Dietary Guidelines for Americans for the first time will include recommendations for infants from birth to 24 months. On this edition of DataDish: Your Trusted Serving of Science, we talk with Anna Maria Siega-Riz, PhD, who is a professor and Associate Dean for Research in the School of Nursing at the University of Virginia. An expert in nutrition and maternal and child health, she brings us up to speed on “complementary feeding” and why the first foods introduced to babies are vital to setting up healthy dietary patterns for life. Some highlights from our conversation: Enjoy the podcast!

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IFIC Survey: Consumption Trends, Preferred Names and Perceptions of Plant-Based Meat Alternatives 

Download the survey results here Highlights You’ve likely heard a friend, family member or coworker talk about trying plant-based meat alternatives for the first time, or maybe you’ve noticed these products on the menu of your favorite restaurant or fast-food chain. Perhaps you’ve seen a growing suite of plant-based options at your grocery store. But just how many people are consuming these products, and how often are they doing so? With the growing interest in and consumption of plant-based meat alternatives, what are our preferences for what to call these newer products? We asked over 1,000 Americans with at least some role in food shopping and decision-making to find out. Here are some key findings: Plant-based meat alternatives have gone mainstream. Nearly two in 3 (65%) reported eating “products that attempt to mimic the flavor and texture of animal protein but are made with only plant products” in the past year. In particular, 20% consumed them at least weekly and slightly more (22%) said that they consumed them daily. Twelve percent said they had not consumed plant-based meat alternatives over the past year but would like to try them in the future. Among those who say they have consumed or would consider trying plant-based meat alternatives, three in four (75%) say they have or would consume them in their own home; fewer (40%) say they would do so in a restaurant. Perceived healthfulness is the top reason people opt for plant-based alternatives. When survey respondents were asked to rank their top three reasons for consuming plant-based meat alternatives, healthfulness rose to the top (39% ranked in top three). This was followed by being a source of high-quality protein (34%), liking the taste (33%), environmental/sustainability benefits (23%) and health claims/certifications (23%). Indeed, when plant-based meat alternatives were compared with meat/animal protein, […]

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One of Our Food System’s Helping Hands: GMOs

Many of us have heard the term “GMOs,” but how many of us know what they are as well as their benefits to the food supply and the environment? GMO (genetically modified organism) technology uses specific scientific innovation to genetically alter plants and promote desired characteristics. For example, these characteristics can help fruits and vegetables grow better under environmental stresses like drought, ward off crop diseases and pests and even forgo browning in fruits once they are sliced. This technology also decreases food waste, gives multiple populations reliable and nutritious food options and helps farmers use less pesticides and grow crops even more efficiently. In fact, this technology has been used for over 20 years and has been scientifically been proven to be a safe and effective way to support agriculture. While these scientific advances are in their 20s, the idea of cultivating crops with more desirable characteristics is thousands of years old. Farmers have been breeding plants together for millennia in order to get them to prime edible states. You should have seen kale, watermelons, carrots or bananas 10,000 years ago! They weren’t the big, beautiful, fleshy, juicy fruits and vegetables we have today. Here are some helping hand highlights, showcasing how GMOs are improving our food system: Helping Farmers and Saving Natural Resources GMO crops have significantly increased crop yields and simultaneously decreased pesticide use. By doing these two things combined, we are producing more food with less inputs. Decreased use of pesticides, means less pesticide production demand and also less energy use on the farmers’ end, too. Genetic characteristics in fruits and vegetables, such as insect- and disease-resistance, can also help farmers use less pesticides. But, in instances where pesticides won’t eliminate the presence of a pest, a genetic modification can make a crop resistant to the […]

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