Five for Fridays - Jun 26, 2009

Happy Friday! Here are 5 interesting nutrition stories of the week that caught my eye. Enjoy and drop a comment to let me know what’s on your mind.

Clues to the Mediterranean diet

It is now well accepted that the Mediterranean diet has good health benefits. But why it works so well and how important are the individual components in providing this health benefit has not been so clear. In a new study Anatomy of the health effects of Mediterranean diet, researchers have found that low to moderate consumption of alcohol, low consumption of meat and meat products, high consumption of vegetables, fruits, olive oil and legumes are the main factors which contribute to the healthfulness of this diet. It is tempting to break down a diet into its specific components to explain why it works or why it does not work. That is what Michael Pollan might call classic nutritionism - a tendency to break apart foods into components to explain effect on health. But, diet is only one of the factors for overall health and longevity – lifestyle and culture, as well as good healthcare are also critical. Still, I think that studies like these are useful, as long as we don’t lose sight of the big picture.

**Now a sweetness enhancer rather than an artificial sweetener**

Consumers want low or zero calorie sweeteners, no after-taste and naturally sourced ingredients in their food and beverages. That is why there is a lot of buzz about Stevia extract,which is being touted as the real, natural sweetener since it is produced from a plant. But it does give an after-taste, something the food companies are trying fix by adding taste masking ingredients in Stevia formulations. Taking a slightly different approach, Redpoint Bio – a company I wrote about recently in my article on salt reduction technologies – has now discovered a totally natrual sweetness enhancer RP44 that can work with almost any type of sugar. What it means is that this new ingredient can allow a dramatic reduction in the level of sugar needed in beverages or baked foods. They still have to get FDA approval, so it will be a while before it begins to appear in processed foods. I am not necessarily thrilled by this invention because it does nothing to reduce our reliance on processed foods. But it does show that specialty food additive industry is busy at work trying to help the food processing industry meet new customer expectations.

Food industry asks Obama to create a Presidential Commission for fighting obesity

In a letter to the President, several organizations, industry experts and academics are urging a creation of a Presidential Commission on Healthy Weights, Healthy Lives to combat the obesity epidemic. The idea is to coordinate the activities of the Department of Human Health and Services, USDA and other agencies involved in food and health policy. Sounds like they want more bureaucracy on top of an already monstrous bureaucracy – this is insane! I feel bad saying this because there are some very decent organizations behind this – the American Diabetes Association, American Public Health Association, Shape Up America, United Fresh Produce Association, Center for Science in the Public Interest (CSPI) and a few others. Food companies who are the purveyors of sugary-salty-fatty foods are notably missing from this list. I really don’t believe that more regulation will have that big an impact – I think policy should shift towards consumer awareness and incentives for prevention so that consumer demand forces food industry to innovate and move away from these unhealthy foods. It is beginning to happen, but not at the scale at which it can be sustained at the grassroots level.

**Grocery stores going back to basics for recession-struck shoppers**

The middle aisles, where you find canned veggies, fruits, cereals, pasta and sauces, is bringing the dough for grocery stores and supermarkets in the current recession according to this Wall Street Journal story. Private label and store brands are selling well and filling more shelves in these stores as consumers go for basic food staples for dining at home. I was amazed to learn that a store can make nearly 70% of its profits from these middle aisles! They are also providing more coupons for items in these shelves and bundling ingredients for home-cooked meals. Seems like low cost packaged food is winning the race in this recession and the fresh produce along the outside aisles is falling behind. Have you noticed a change in your grocery store? How has your shopping changed in the current environment?

Six ways to get your toddler to sit at the dinner table

Here are some great tips from Pediatrician Dr. Joanna Dolgoff to get your toddler to sit at the dinner table with you and not run around the whole house or in the restaurant! We struggle with this problem too since our twins are now out of their high chairs and insist on enjoying their new freedom while we try to eat dinner. My favorite tips from her article are – bring activities to the table (coloring, reading), and engage your child in a conversation. Check out her post and share your tips in the comments below.

Enjoy your weekend! And let me know what you think.

Photo source - Spiralz on Flickr
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