A Jolt of News
By Jessica Currier“Ah”, there's nothing better then the fresh, bold scent of coffee awakening you first thing in the morning. The bursting flavor and jolt of energy keeps you coming back for more. Its warmth makes it a perfect addition to a nice chat with friends or family. I myself am an avid coffee drinker. It may come at no surprise that coffee is the second most consumed beverage in the world following water. In the past, coffee has had the reputation of not being good for you. Recently, there have been statements saying that coffee provides added health benefits, so what exactly is the truth?
First off, I would like to discuss the proposed theories that coffee has been affiliated with. Coffee has been believed to cause an increased risk of chronic diseases such as hypertension, stroke, cancer, type II diabetes, and cardiovascular disease (1). Coffee has been thought to increase mortality in cardiovascular disease (CVD) patients (2). Also, the consumption of coffee may cause adverse effects with people who have hypertension (3). Lastly, many people believe that coffee is a diuretic (4).
A study published in the American Journal of Clinical Nutrition in May 2011 looked at whether filtered coffee increases mortality in women with CVD. The findings were that coffee was not associated with CVD or increased mortality (2). In individuals with hypertension, blood pressure was increased for three hours after coffee was consumed. However, if regular consumption occurs, blood pressure does not increase (3). Lastly, one myth that needs to be busted is that coffee is a diuretic. This is not the case. If consumed on a regular basis and less then 500 to 600 mg (5 to 6 cups a day) is consumed, coffee will not act as a diuretic (6).
The American Society for Nutrition hosted a symposium on nutrition cognitive decline this past month at Experimental Biology in San Diego, CA, and had a speaker discuss the effects of caffeinated beverages including coffee and tea. Lenore Arab, nutritional epidemiologist, stated that there are promising results of the caffeinated beverages slowing cognitive decline according to observational, animal, and clinical data (6). We also must not forget that coffee offers antioxidants, magnesium, and B vitamins, which are essential for good health. To say that coffee is bad for you isn't valid anymore. With encouraging research being conducted and positive health benefits being found, coffee shouldn't totally be strayed away from. More research is needed for individuals with existing health conditions, like hypertension and type II diabetes, and the health effects from non-filtered coffee. For now, be cautious with the amount of added sugar and cream and start sipping!
References
1) Floegel Anna, Pischon Tobias, Bergmann Manuela, Teucher Birgit, Kaaks Rudolf, Boeing Heiner. Coffee consumption and risk of chronic disease in the European Prospective Investigation into Cancer and Nutrition. Am J Clin Nutr. 2012;95;787-788.
2) Lopez-Garcia Esther, Rodriguez-Artalejo Fernando, Y Li Tricia, Mukamal Kenneth, Hu Frank, van Dam Rob. Coffee consumption and mortality in women with cardiovascular disease. Am J Clin Nutr. 2012;95;901-908.
3) Mesas Arthur, Leon-Munoz Luz, Rodriguez-Artalejo Fernando, Lopez-Garcia Esther. The effect of coffee on blood pressure, and cardiovascular disease in hypertensive individuals: a systematic review and meta-analysis. Am J Clin Nutr. 2011;94;1113-1126.
4) National Post. Cutting through the coffee confusion. Health, Life page. Available at: http://life.nationalpost.com/2012/03/27/cutting-through-the-coffee-confusion-a-few-cups-of-joe-may-do-some-good/. Accessed May 2, 2012.
5) Bidel S, Silventoinen K, Hu G, Lee DH, Kaprio J, Tuomilehto J. Coffee consumption, serum ϒ-glutamyltransferase and risk of type II diabetes. Eur J Clin Nutr. 2008; 62;178-185.
6) Mayo Clinic. Caffeine: Is it dehydrating or not? Expert answers page. Available at: http://www.mayoclinic.com/health/caffeinated-drinks/AN01661. Accessed May 2, 2012.
Nutritional Interventions in Treatment of Major Depressive Disorder
By Chris Sovey, RN, BSNDo you know someone who is depressed? You probably do, whether you realize it or not. Major Depression is a crippling mood disorder currently affecting over 26.2% of the adult population in the United States (U.S.) (NIMH, 2005, NIMH 2008). The prevalence of Major Depression in the U.S. has increased by a factor of ten fold in the last two decades (Ilardi, 2009). It is expected to continue to rise. The National Institute of Mental Health estimates that 1 in 4 Americans will meet the diagnostic criteria for major depression during their lifetime (NIMH, 2008). Medicare claims of those suffering with depression tend to incur charges an average of $2,409 greater per medical incident than their non-depressed counterparts (NIMH, 2009).
There is a significant body of literature supporting the use of nutritional interventions in the treatment of depression. Because of the increasing prevalence of this troublesome disorder, my goal is to briefly outline four nutritional supplements that have demonstrated safety and at least some efficacy in research. Keep in mind that research surrounding these particular items is still controversial.
Omega-3's– Omega-3 supplementation comes highly recommended by a growing number of practitioners as an integral part of depression treatment. Dr. Neil Nedley, MD and Stephen S. Ilardi, PhD claim that diets high in omega-3's may assist in the treatment of both major depression and bipolar disorder. Because the Western American Diets tend to lack foods containing omega-3's, it may be beneficial to find a supplemental source, such as fish oil or flaxseed. Some authors claim that the alpha-linolenic acid (ALA) found in flax is not a bio-available source of Omega-3 fatty acids. Fish oil may be another viable option. Walnuts also contain a relatively high level of Omega-3's. Regardless of source, omega-3 supplementation has consistently demonstrated a reduction in depressive symptoms in the literature (Riediger, et al 2009).
Folate and Vitamin B-12 – Depressed patients tend to demonstrate higher deficiency levels of vitamin B-12. Folate levels typically are lower in depressed patients (Bodner, 2005). It has been suggested that a deficiency in either of these vitamins may impair methylation in the central nervous system that is necessary to produce monoamine neurotansmitters (Penninx, 2000). This may in turn lead to the impaired mood symptoms evident in depression.
Vitamin D - Serum 25-hydoxyvitamin D levels tend to be low among depressed individuals. Some authors argue that there may be a causal link between depression and Vitamin D deficiency (Jorde, et. al 2008), while others maintain that the evidence is not strong enough at this point. Even more confusing is the lack of an established dosage to treat various disorders. This includes depression. Some studies suggest a dose of 2000 IUs / day for general intake (Vieth, 1999). In the treatment of depression, some studies have used dosages as high as 20,000 – 40,000 IUs / day! (Jorde, et. al 2008) Regardless of whether or not there is a direct causal relationship, it appears that some studies are yielding positive results in reducing depressive symptoms.
St. John's Wort – Hypericum perforatum L. (St. John's Wort) is currently a hotspot for research. It is widely popular in Europe, and used as a front-line treatment for mild to moderate depression. The United States is a little more hesitant to adopt this herb into the realm of psychotherapy, as it comes with several drug interactions. Many systematic reviews present confusing and contradictory results. A meta-analysis by Linde, et al. found Hypericum to be as effective as standard antidepressants to decrease depressive symptoms in mild to moderately severe depression (Linde, 1996). It is likely that more research will need to be completed before St. John's Wort becomes an accepted treatment for depression in the U.S.
I want to stress that when applied correctly, an appropriate regimen of nutritional interventions in addition to other therapies for depression may yield profound results in mood and other symptoms. You must work the details out with your healthcare provider.
Lastly, if you're reading this out of sheer curiosity, pass this information on to someone who is struggling with depression. Maybe it is a family member. Maybe it is you. Sometimes things can seem pretty hopeless in our darkest moments. But there is always hope. Finding the correct information and acting upon it is the first step to recovery.
Disclaimer: These interventions are not meant to serve as medical advice. Please consult with your healthcare provider. Supplements, and even foods, may cause interactions with your current medications.
Sources:
Bodnar, L., & Wisner, K. (2005). Nutrition and depression: Implications for improving mental health among childbearing-aged women.Biological Psychology, 58, 679-685. Retrieved from http://www.spectracell.com/media/022fullpaper2005biolpsychiatrynutritionanddepressionpdf-.pdf
Ilardi, S. (2010). The depression cure. Da Capo Press. 1999. Philadelphia, PA.
Jorde, R., Sneve, M., Figenschau, Y., Svartberg, J., & Waterloo, K. (2008). Effects of vitamin d supplementation on symptoms of depression in overweight and obese subjects: randomized double blind trial. Journal of Internal Medicine,264(6), 599-609. Retrieved from http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2796.2008.02008.x/full
Linde, K., Ramirez, G., Mulrow, C., Pauls, A., Weidenhammer, W., & Melchart, D. (1996). St john's wort for depression—an overview and meta-analysis of randomised clinical trials. British Medical Journal, 313(253), Retrieved from http://www.bmj.com/content/313/7052/253.short
NIMH. (2009, February 13). Health care costs much higher for older adults with depression plus other medical conditions. Retrieved from http://www.nimh.nih.gov/science-news/2009/health-care-costs-much-higher-for-older-adults-with-depression-plus-other-medical-conditions.shtml
NIMH. (2005). Major depressive disorder among adults. Retrieved from http://www.nimh.nih.gov/statistics/1MDD_ADULT.shtml
NIMH. (2008, June 26). The numbers count: Mental disorders in america. Retrieved from http://wwwapps.nimh.nih.gov/health/publications/the-numbers-count-mental-disorders-in-america.shtml
Penninx, B., Guralnik, J., Ferrucci, L., Fried, L., Allen, R., & Stabler, S. (2000). Vitamin b12 deficiency and depression in physically disabled older women: Epidemiologic evidence from the women's health and aging study. American Journal of Psychiatry, 157, 715-721. Retrieved from http://psychiatryonline.org/article.aspx?articleid=174107
Riediger, N., Othman, R., Miyoung, S., & Moghadasian, M. (2009). A systemic review of the roles of n-3 fatty acids in health and disease. American Dietetic Association, 109, 668-679.
Vieth, R. (1999). Vitamin d supplementation, 25-hydroxyvitamin d concentrations, and safety.American Journal of Clinical Nutrition, 69(5), 842-856. Retrieved from http://www.ajcn.org/content/69/5/842.short
Metabolic Syndrome and Eating Carbohydrates: What the Data Show
By Larry IstrailSince the late 1970s, the prevalence of metabolic syndrome has skyrocketed. Associated with the obesity epidemic, metabolic syndrome is conspicuously characterized by high triglycerides, low HDL, and small dense LDL particles(1). This characteristic lipid profile has been termed atherogenic dyslipidemia, and it appears to be mediated by the macronutrient content of the diet.
The American Heart Association (AHA) recently published a report discussing this topic entitled Triglycerides and Cardiovascular Disease(2), chronicling the rising rates of serum triglyceride levels and its role in cardiovascular disease, in order to "update clinicians on the increasingly crucial role of triglycerides in the evaluation and management of CVD risk and highlight approaches aimed at minimizing the adverse public health–related consequences associated with hypertriglyceridemic states."
This report is interesting and important for physicians to be aware of, but the major concepts are absolutely predictable with a basic understanding of serum cholesterol responses to carbohydrates in the diet. Simply stated, when people eat carbohydrates their High-density lipoprotein (HDL) levels go down and their triglycerides go up. This is uncontroversial, and so consistent that researchers use triglycerides and HDL as objective measures of carbohydrate consumption. Dr. Frank Sacks of Harvard Medical School explains in a recent paper on low carbohydrate diets that "HDL is a biomarker for dietary carbohydrate."(3) High triglycerides and low HDL means the subjects are eating lots of carbs. The AHA's report confirms this as well, explaining that "very high intakes of carbohydrate (>60% of calories) is accompanied by a reduction in HDL cholesterol and a rise in triglyceride."
Yet perhaps the most interesting quote in the report comes in the introduction: "It is especially disconcerting that in the United States, mean triglyceride levels have risen since 1976, in concert with the growing epidemic of obesity, insulin resistance, and type 2 diabetes mellitus."
It is quite disconcerting, but it is EXACTLY what should be expected. If it is true that triglycerides increase in response to carbohydrates, then one would expect that at some point circa 1976, there should have been an increase in U.S. carbohydrate consumption. And there was.
It was in response to the first ever Dietary Goals for the United States, issued in 1977 by the U.S. Senate Select Committee on Nutrition and Human Needs(4). Here are the first few recommendations:
• Increase carbohydrate consumption to account for 55 to 60 percent of the energy intake.
• Reduce overall fat consumption from approximately 40 to 30 percent energy intake
• Reduce saturated fat consumption to account for about 10 percent of total energy intake
Interestingly, the recommendation to eat more carbohydrates happened almost precisely at the same time that triglyceride levels began to increase to "disconcerting" levels. Of course the recommendations would not cause hypertriglyceridemia if the general population did not follow them. Yet we did.
As you can see, since about 1976 carbohydrate intake increased and dietary fat intake decreased. Here is another graph of carbohydrate intake over the past 30 years(5):
During this same time period researchers were discovering that the simplified model of “bad and good cholesterol” was more complicated, and not all LDL are created equal. In fact the LDL particles could be further divided into multiple subclasses, ranging from small and dense to large and buoyant(6). Dr. Ronald Krauss, one of the primary researchers involved, came to the dramatic discovery that those patients with a higher percentage of small dense LDL particles circulating in their bloodstream were far more likely to have a myocardial infarction (MI) (7). This phenomenon is likely explained by the enhanced ability with which these dense particles are able to lodge themselves into the intima of blood vessels – infamously in the coronary arteries of the heart - and contribute to the development of an MI.
When Dr. Krauss and other researchers began testing the effects of diet on these LDL particles, he consistently found that the dietary carbohydrates seemed to be changing the density of the LDL particles(8). As the carbohydrate content of the diet increased, along with a concomitant decrease in dietary fat, the LDL particles migrated from their buoyant form to the small, dense, atherogenic form.
These findings surprisingly suggest that carbohydrates have the ability to transform our cholesterol levels into those that characterize metabolic syndrome. As carbohydrate intake increases HDL levels decrease, triglycerides increase, and LDL particles become small and dense.
As explained in the introduction of the AHA report on triglycerides, it will be of value to the Adult Treatment Panel IV of the National Cholesterol Education Program (NCEP), from which evidence-based guidelines will ensue. So what does the NCEP recommend in order to lower our triglycerides?
Why nothing more than the exact same recommendation we received in 1977:
"Very high intakes of carbohydrate (>60% of total calories) are accompanied by a reduction in HDL cholesterol and a rise in triglyceride …. These latter responses are sometimes reduced when carbohydrate is consumed with viscous fiber …; however, it has not been demonstrated convincingly that viscous fiber can fully negate the triglyceride-raising or HDL-lowering actions of very high intakes of carbohydrates...Carbohydrate intake should be limited to 60 percent of total calories."
Healthy Food Choices & SNAP
By John Courtney, PhD, ASN Executive OfficerFeatured on HealthPolicyForum.org
With the rapidly changing economic trends within the United States, participation in the Supplemental Nutrition Assistance Program (SNAP) has ballooned recently. As of April 2, 2012, the total number of individuals participating in SNAP in the United States was 46,449,850. SNAP is the U.S. Department of Agriculture's largest food and nutrition assistance program and the cornerstone of the nation's programs for reducing food insecurity and hunger. Benefits are granted based on household income, assets, and other basic expenses. Read the full posting.
Student Opportunities Abound at Experimental Biology
By Sylvia Ley, MSc, RD, University of TorontoEB is one of the most student-friendly conferences. It supports student participation not only through scientific sessions but additionally through trainee-specific oral and poster competitions. This year multiple trainee poster competitions were held within ASN Research Interest Sections encouraging students to interact with other members. Students were also given opportunities to volunteer for conference organizing activities.
This year I co-chaired a mini-symposium session entitled, “Antioxidant and anti-inflammatory effects of dietary bioactive components” for the Dietary Bioactive Components RIS. This opportunity taught me the process of critiquing and selecting abstracts within a tight timeline and then introducing, timing, and providing tech support at the session to maintain sharing scientific knowledge possible.
This was also my second year serving on the Student Interest Group (SIG). Throughout the year, SIG committee members led by Sheau Ching Chai worked hard planning their activities at the annual meeting. The SIG organized a symposium session titled, “A nurturing environment produces future legends: development of career through successful mentor-mentee relationships.” For a fundraiser, Pao Ying Hsiao spearheaded the sale of anti-vapur water bottles with ASN logos. The SIG committee also organized two student social events which were hugely popular.
Sunday morning the SIG hosted the Graduate Student Breakfast, supported by the Dairy Research Institute. A total of 140 abstracts were submitted and 6 finalists were selected to showcase their work: Stefanie Hinkle, Emory University; Rebecca Replogle, Purdue University; Taylor Salinardi, Tufts University; Ruth Grossmann, Emory University; Laura Chiavaroli, University of Toronto; and Xiaolei Shi, University of Minnesota.
For the second year, SIG and the Young Professionals Interest Group (YPIG) paired up for the Speed Mentoring Event. A video clip from the event can be seen on YouTube. Similar to the concept of speed dating, students had approximately 4 minutes to chat with a mentor before rotating to the next mentor. I volunteered to lead the event as I felt that the event could benefit students. This year the Nutrition Translation RIS helped supply mentors; we had 28 mentors from different nutrition-related professions. As an organizer of this event, I learned how to collaborate in initiating a new event within a conference. Once we had an idea, we were able to gather support from ASN staff in coordinating space arrangement, scheduling, communicating, and collaborating with other RIS. This was also a personally rewarding experience with many fellow students expressing their appreciation.
I am scheduled to graduate from my PhD program this summer, and I can say that volunteering for ASN and organizing conference events have been valuable parts of my learning experience as a graduate student. It certainly is an experience I encourage incoming students to undertake.
ASN Captures Annual Meeting in Videos
There's no doubt that there were more sessions than you can attend at ASN's Scientific Sessions in San Diego. Fear not, because we have interviewed several session chairs and speakers, Society leaders and committee chairs, and ASN Executive Officer John Courtney, to cover some of the events you may have missed. Check out ASN's YouTube channel to get the low-down on everything from food insecurity to sustainability and weight maintenance strategies. Finally, let us know what other interviews and topics you'd like to see in video form. Our flip cam is ready!Proposal for INC Name Change
Proposal to Change the Name of the
International Nutrition Council
1. Rationale
The current name, International Nutrition Council, implies that
the society takes a US perspective, and members work in other
countries. The Council seeks to attract members worldwide and to
address problems of vulnerable populations anywhere. “Global” is
widely replacing “International” as a designation for academic
and research programs for this reason, and it is appropriate for
the INC to adopt this new designation. At the Business Meeting,
there was wide support for the idea of replacing “International”
with “Global” in the name of the Council.
2. Suggested names
The INC Governing Committee has suggested the name Global Public Nutrition Council. This name replaces International with the more inclusive term Global, and the term Public Nutrition is understood as an inclusive term (from genes to policy) that emphasizes that the Council works to have impact at the population level. “Public Nutrition” is a term analogous to “Public Health," but more inclusive and representative of the broad interests amongst the INC's membership.
Other members suggested the name Global Nutrition Council. This name replaces International with Global, but avoids the perception of narrowing or specifying the kinds of research and action that members engage in.
A third suggestion was Global Food and Nutrition Council. This name replaces International with Global, and emphasizes that the members are engaged in research and action on issues related to human nutrition and on food systems and diets.
A fourth option is to keep the name of the Council as it is.
3. Other issues
The idea of including the term “research” in the name was discussed, but there was some feeling that the research mission is clear because INC is a Council of the ASN, whose mission explicitly incorporates research.
There was concern that Global Nutrition Council would be abbreviated “GNC” and possibly be associated with a commercial supplement maker with the same initials, although this is a concern primarily in the US.
The suggestion of resolving this problem by using the name
Council on Global Nutrition was countered by the concern that ASN
may like all the councils to have the term “Council” as the last
word of their names.
4. Process for Name Change
In order to change the name of the Council, the members must vote. The voting process will be by electronic survey emailed to all INC members. Each member will designate a first, second, and third choice, so that the preferences of those whose first choice is not selected will have their preferences taken into account.
Members will have two weeks to vote on the new name after the email ballot is sent.
The new name will be proposed to the Board of Directors of the American Society for Nutrition, which must approve it before it becomes official.
Before a ballot is sent electronically, the Governing Committee invites members to leave their comments on the INC web site, including opinions about the names currently suggested and any additional suggestions. Please leave your comments by May 20. After reviewing the comments, the Governing Committee will send an electronic ballot to all members as described above.
Thank you in advance for your participation!
Please leave your comments and/or name suggestions below.
Young Minority Investigator Receives Prize
The ASN Minority Affairs Committee (MARC) held its Travel Awardees Poster Competition and Networking Breakfast at EB 2012. It was an excellent session with passionate, inspired young investigators explaining their research. Congratulations to Wanida Lewis, North Carolina State University, for being selected as the 2012 recipient of the DSM Nutritional Products Grand Prize for Young Minority Investigators. Her poster was entitled “Anti-inflammatory effects of peanut skin extracts on COX-2 in raw 264.7 cells”. She follows the 2011 winner, Maria Carlota Dao from Tufts University. Browse the full list of travel award winners at DSM's TalkingNutrition blog.EB 2012: Workplace health, cognitive decline
By David Despain, ASN's EB blogger
In the final hours of EB 2012, David Despain was able to attend a session that presented a comprehensive overview of epidemiological, animal, and clinical trials regarding the role of B vitamins, omega-3s, vitamin D, and caffeinated beverages such as coffee and tea in the prevention and treatment of cognitive impairment. In addition, he wrote about workplace programs that aim to improve employee health and reduce medical costs, a win-win for employers and us office bees. Read both of these summaries and full meeting coverage of nutrition at Evolving Health.
Hot News Coverage from EB 2012
ASN is tracking the hottest nutrition stories from EB 2012 featured in the media. In the first round of coverage, ASN's science was reported on by Time, US News & World Report, Yahoo, and WebMD.
Time reported on research by Jennifer Martin-Biggers which showed families who eat together are healthier. Health Day News broached the timely topic of elementary school environment and how overweight children are treated by their peers.
Finally, there's good news for your pocket and your taste buds: canned foods offer necessary nutrients at a cost savings, and dark chocolate has been shown, once again, to have beneficial effects.
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