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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What Is the GAPS Diet?

Basics of the GAPS diet The GAPS diet is an elimination diet that involves cutting out grains, pasteurized dairy, starchy vegetables and refined carbohydrates. The GAPS diet theory argues that the omission of certain foods will improve gut health, which can ultimately improve some conditions of the brain, including autism, Attention-Deficit/Hyperactivity Disorder (ADHD) and dyslexia. GAPS stands for Gut and Psychology Syndrome. According to the GAPS theory, a leaky gut—a term used to describe an increase in the permeability of the gut wall—allows chemicals and bacteria to enter your bloodstream, causing a host of health consequences ranging from “brain fog” to autism. It is important to stress that there is currently little evidence to suggest these conditions are caused by a leaky gut. Guidelines for the GAPS diet Following the GAPS diet can be a very lengthy process. There are three phases: This is the most restrictive part of the diet. It is called the “gut healing phase” and can last from three weeks to one year, depending on a person’s symptoms. In this phase, grains, pasteurized dairy, starchy vegetables and refined carbohydrates are eliminated, and broths, stews, and probiotic foods make up much of a person’s eating patterns. The GAPS diet recommends that you move from one phase to the next once you can tolerate the foods you have introduced. You are considered to be tolerating a food when you have a normal bowel movement. The full GAPS diet can last 1.5–2 years. During this part of the diet, people are advised to base the majority of their eating patterns on the following foods: Additional recommendations while following the GAPS diet include: The GAPS diet suggests that the reintroduction phase may begin after you have experienced normal digestion and bowel movements for at least six months. However, this reintroduction […]

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First Year Feeding Practices [Video]

Infancy and early childhood are significant stages of growth and development, particularly during the first twelve months of life. The American Academy of Pediatrics (AAP) notes that “given the documented short- and long-term medical and neurodevelopmental advantages of breastfeeding, infant nutrition should be considered a public health issue and not only a lifestyle choice.” Clearly, how we feed our infants is critical to their health. Here are some helpful reminders about proper feeding practices during your baby’s first year. During the first six months of life, infants should be exclusively breastfed. If you have trouble breastfeeding or your infant doesn’t tolerate breast milk well, iron-fortified infant formula is the next best option. Breast milk is the most important food for your infant during their first year as it has a protective effect on newborns. It’s particularly known to reduce the risk of lower respiratory tract infections, pneumonia, GI infections and cold, ear and throat infections. Breast milk also contains protein, carbohydrates, fats and vitamins, all of which are vital for your baby’s health. Starting around 6 months of age, you can begin complementary feeding. Complementary feeding is where solid foods are introduced in addition to breast milk or formula. In addition to the complementary foods, mothers are encouraged to breastfeed for one year or longer as mutually desired by mother and infant. Many nutrients contribute to brain development and baby health. Introducing a variety of vegetables, fruits, yogurt, grains and pureed meats will help your baby get the nutrients he or she needs. Baby cereal, mashed sweet potatoes and pureed chicken are a few examples of first foods to introduce. Moreover, it’s worth noting that the AAP has recently changed its position on the introduction of peanuts. They now advise parents to introduce peanuts along with other complementary foods because […]

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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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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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Despite Public Discourse, Most Americans Believe Seed Oils Are Healthy: International Food Information Council Releases New Research Examining Perceptions Of Seed Oils

(Washington, D.C.) — A new study from the International Food Information Council (IFIC) sheds light on one of today’s most debated food ingredients: seed oils. The IFIC Spotlight Survey: Americans’ Perceptions Of Seed Oils reveals key insights into public concerns and misconceptions surrounding the healthfulness of these widely used oils.  “In recent years, the topic of seed oils has become somewhat controversial with many media headlines—driven by politicians, policymakers, and online influencers—thrusting these dietary fats into the spotlight,” said IFIC President and CEO Wendy Reinhardt Kapsak, MS, RDN.   Despite the science, skepticism remains. “Dietary fats, including seed oils, have long been scrutinized, even as they remain one of the most extensively studied nutrients. Bridging the gap between scientific evidence and public perception starts with understanding consumer sentiment and concern,” Reinhardt Kapsak added. “This IFIC research and corresponding expert webinar provide crucial insights to unpack the complexities of this divisive topic.”  Seed Oils Uncovered: What They Are & Why They Matter   Before diving into perceptions, it is important to define what seed oils are—and what consumers believe them to be.  Seed oils are oils extracted from plant seeds. The term “seed oils” has been used more recently by some to refer more broadly to certain vegetable oils. Vegetable oils are a staple in many home kitchens, restaurants, foodservice operations, and packaged foods. Many commonly used cooking oils—such as canola, soybean, and corn oil—are considered seed oils because they come from plant seeds.  Despite their prevalence, consumer awareness of seed oils varies. While 25% of Americans say they have never heard the term “seed oils,” nearly 1 in 5 (19%) report seeing it often, and another 18% say they encounter it sometimes. The most common sources of information about seed oils—friends and family (24%) and social media (22%)—may not necessarily be rooted […]

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