DOCSLIB.ORG

Diet and Growth in Young Vegetarians

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Diet and Growth in Young Vegetarians Feeding from Toddlers to Adolescence: edited by Angel Ballabriga, Nestle Nutrition Workshop Series, Vol. 37. Nestec Ltd., Vevey/ Lippincott-Raven Publishers, Philadelphia, © 1996. Diet and Growth in Young Vegetarians Marijke van Dusseldorp,* Pieter C. Dagnelie,** and Wija A. van Staveren* *Department of Human Nutrition, Agricultural University, Wageningen, The Netherlands; **Institute of Internal Medicine II, Erasmus University, Rotterdam, The Netherlands The popularity of vegetarianism has increased greatly over the past few years because of concern about the environment, animal welfare, and healthy eating. From a historical point of view, the pursuit of vegetarianism for reasons of physical health is a recent phenomenon. Before the nineteenth century, a diet without animal food either represented a habit justified by moral and metaphysical arguments or was due to poverty in areas where animal food was hardly available. Only as nutritional sci- ence expanded from the mid-twentieth century onward did vegetarianism acquire general recognition as a healthful diet (1-3). Although these diets offer advantages to the health of adults because of their low saturated fat and high fiber content, the adequacy of strict vegetarian diets in children has been questioned. For instance, the adoption of such diets for young children has been associated with stunting (4), and the adoption by female teenagers was associated with disorders of menstruation (5). When diets with no animal foods are used, the risk of nutrient deficiency is greatest during periods of physiologic stress and accelerated growth. Such diets may contain inadequate amounts of some nutrients, e.g., vitamin B12, vitamin D, iodine, taurine, and some long-chain polyunsaturated fatty acids such as eicosapentaenoic (20:5n-3) and docosahexaenoic (22:6n-3). Furthermore, plant foods contain compo- nents that may decrease the absorption of several minerals, such as iron, zinc, and calcium. These components occur in higher concentration in unrefined plant foods, which are favored by many vegetarians and which they also feed to their children. This may lead to iron deficiency anemia and rickets. In 1982, we conducted a study on the effects on height and weight of vegetarian diets practiced by an ecological, anthroposophic, and macrobiotic group of Dutch preschool children. The study showed that the ecological and anthroposophic groups of children were fed lacto-ovo-vegetarian diets and were somewhat lighter and shorter than a control group fed an omnivorous diet (6). The lacto-ovo-vegetarian diets con- formed better to the Dutch recommended dietary allowances (RDAs) (7) than the omnivorous and macrobiotic diets. This conforms to other and more recent findings (3,8). In contrast, height and weight of the children fed macrobiotic diets were signifi- 209 210 DIET AND GROWTH IN YOUNG VEGETARIANS cantly less than in the control group. Children fed the macrobiotic diet had a very restricted, almost vegan type of diet, consisting of grain cereals (mainly rice), vegeta- bles, and pulses with small additions of seaweeds, fermented foods, nuts, seeds, and seasonal fruits, and some fish. Intakes of calcium, riboflavin, and vitamin D recorded for children on the macrobiotic diet were substantially below the Dutch RDAs. To determine at what age growth in children on macrobiotic diets slows down, and if any return to the norm occurs later in childhood, an anthropometric study was per- formed in the Dutch macrobiotic child population aged 0-8 years (n = 243) (9). Anthropometric measurements included weight, height, mid-upper arm circumfer- ence, and triceps and subscapular skinfolds. The results showed that the age curves followed the median of the standard (10,11) until the age of 6 months, after which a marked decline was observed, reaching a minimum level (10th centile) between 1.5 and 2 years. After the age of 2 years, the anthropometric data showed only a partial return to the 50th centile. In close collaboration with macrobiotic teachers, dietary recommendations were formulated and sent in a brochure to the parents. The guide- lines included the following: 1. The addition of fat in meals as an additional source of energy. 2. The inclusion of 100-150 g of fatty fish as an extra supply of vitamins B12 andD. 3. Addition of at least one serving of dairy products in the diet as a source of calcium, vitamin B2, and protein. For followers of the macrobiotic diets, this was the most difficult recommendation to adopt. The present chapter will discuss results of a follow-up study conducted 2 years after the first cross-sectional study and 6 months after the parents had received the instructional brochure. In addition, data on a subgroup of children contacted again in 1993 will be reported. Parts of the follow-up study and an in-depth mixed longitudi- nal study on diet and growth during the weaning period in children on macrobiotic diets have been published earlier (12-15). CHANGES IN DIET AND GROWTH IN CHILDREN AGED 2-9 YEARS ON MACROBIOTIC DIETS Subjects One hundred and ninety-four children (98 boys and 96 girls) participated in the study. This is 80% of the original population. Nonresponse was due to refusals (4%), removals (1%), children younger than 2 years (1%), children no longer fed a macrobi- otic diet (12%), and not all measures being completed (6%). Methods For an extensive description of the methods, see Dagnelie et al. (9). DIET AND GROWTH IN YOUNG VEGETARIANS 211 Anthropometry Body weight was measured using a SECA 707 electronic scale with the child wear- ing light clothing. Standing height was measured with a flexible steel tape, which was attached to a metal bottom and top board. The measurements were performed by four trained observers. Quality control with a reference observer showed an over- estimation in height of 0.4 cm (p < 0.001). Reference Values Data from The Netherlands third nationwide survey (1980) were used as a refer- ence (10). Questionnaire Food habits of the participants were checked by a structured questionnaire, which was filled in by a parent, usually the mother. It was the same questionnaire that was used in the baseline study, with some extra questions about foods recommended in the brochure. The food questionnaire is a frequency list (a 6-point scale ranging from "never" to "daily") of foods typical or atypical for the macrobiotic diet. Questions were also asked about changes in dietary pattern. Data Analysis In order to make the data on anthropometric development independent of the children's age and sex, standard deviation (SD) scores were calculated from the median (P50) and standard deviation of the reference data as follows: SD score (a) = (a - median of reference)/(SD of reference) For this purpose, the P50 and the SD of the reference were interpolated to each child's exact age. To correct for a skewed distribution of the reference data of body weight for girls from 4 years onward, the observed weight and the reference data for this group were first transformed to achieve normal distribution by means of the equation: X = log (weight - 3.663 x age + 14.758) From the results of the baseline study in 1985, children were classified in three age groups: (a) a 2-year-old group, because some of the children in this age group will still be breast-feeding; (b) a 3-5 years group, because catch-up growth was ex- pected in this age category; (c) 6 years and older, because it was expected that from 6 years onward growth would follow a reference growth percentile. Student's t test was used to test for significant differences or changes. 212 DIET AND GROWTH IN YOUNG VEGETARIANS SOS score weight o -0.5 - -1.5 - FIG. 1. Standard deviation scores (SDS) of weight for age of macrobiotically fed children in 1985 (n = 243) and 1987 (n = 194). (Reproduced from T Soc Gezondheidszorg, 1992; 70: 227-33, with permission.) Results Anthropometry Figures 1 and 2 show a cross-sectional comparison of SD scores by sex for weight and height. Although there was a tendency to less negative scores in 1987, none of the differences was statistically significant. SDS score height o -0.5 - -1.5 - FIG. 2. Standard deviation scores (SDS) of height for age of macrobiotically fed children in 1985 (n = 243) and 1987 (n = 194). (Reproduced from T Soc Gezondheidszorg, 1992; 70: 227-33, with permission.) DIET AND GROWTH IN YOUNG VEGETARIANS 213 TABLE 1. Change in standard deviation score per year of macrobiotic children in different age groups Change in SDS per year (mean ± SD) Current age (1987) 2 y 3-5 y 6-9 y Boys (n =•• 25) (n = 40) (n = 33) Weight -0.17 :t 0.11 0.14 ± 0.05* -0.01 d: 0.02 Height -0.44 :t 0.09" 0.09 ± 0.04*" 0.04 i: 0.04 Girls (n =-• 18) (n = 48) (n = 30) Weight -0.15 ± 0.12 0.16 ± 0.05* 0.08 d: 0.06 Height -0.55 :t 0.11* 0.14 ± 0.04* 0.11 ± 0.03* From Smeets ef al. (12). SDS, standard deviation score. * p <0.01; "p < 0.001; *"p < 0.05 (paired f test) Growth velocity, expressed as change in SD score of the macrobiotically fed chil- dren in various age groups, is presented in Table 1. A marked growth depression for height was observed in the children who at the time of follow-up were 2 years old. For children aged 3-5 years, a slight but significant positive change had occurred for both weight and height. In children aged 6-9 years, no changes in SD score occurred except for a slight but significant positive trend toward the 50th centile for height in girls. Diet Few changes were found in the frequency of consumption of foods typical of the macrobiotic diet, but there were some changes in the consumption of animal products, especially dairy products and fish, as well as vegetables and vitamin D supplements.
Load more

Recommended publications
  • Nutrition and the Cancer Survivor
    NUTRITION AND THE CANCER SURVIVOR CANCER SURVIVOR SERIES AICR Research Grants 2015 (partial list) CONTENTS Women’s interventional nutrition study (WINS) long- term survival analysis 1 Introduction . 2 Rowan Chlebowski, MD, PhD, Harbor-UCLA Medical Diet and Cancer . 3 Center Weight and Cancer . 4 . Gene-environment interactions among circulating vitamin D levels, vitamin D pathway gene Physical Activity and Cancer . 4 . polymorphisms, BMI and esophageal adenocarcinoma prognosis 2 Adopting a Healthy Lifestyle . 5 David Christiani, MD, PhD, Harvard University Tips for Healthy Eating . .5 . Targeted disruption of cancer cell metabolism and Handle Food Safely . 8 growth through modification of diet quality Barbara Gower, PhD, The University of Alabama at Watch Your Waist . .9 . Birmingham Be Physically Active . 12 A mail- and video-based weight loss trial in breast cancer survivors 3 Evaluating Nutrition Information . 13 Melinda L . Irwin, PhD, Yale University 4 Common Questions . 16 Effects of fish oil on lipid metabolites in breast cancer Greg Kucera, PhD, Wake Forest University Health Should I take supplements? . .16 . Sciences Will a vegetarian diet protect me? . 17 Impact of physical activity on tumor gene expression What about eating only organic foods? . 17 . in women with newly diagnosed breast cancer Jennifer Ligibel, MD, Dana Farber Cancer Institute Are macrobiotic diets advisable? . 18. Impact of resistance training and protein 5 Need More Help? . 19 supplementation on lean muscle mass among childhood cancer survivors About AICR . .22 . Kirsten Ness, PhD, St . Jude’s Children’s Research Hospital About The Continuous Update Project . 22 Pilot study of a metabolic nutritional therapy for the AICR Recommendations for Cancer management of primary brain tumors Prevention .
    [Show full text]
  • The Hip Chick's Guide to Macrobiotics Audiobook Bonus: Recipes
    1 The Hip Chick’s Guide to Macrobiotics Audiobook Bonus: Recipes and Other Delights Contents copyright 2009 Jessica Porter 2 DO A GOOD KITCHEN SET-UP There are some essentials you need in the kitchen in order to have macrobiotic cooking be easy and delicious. The essentials: • A sharp knife – eventually a heavy Japanese vegetable knife is best • Heavy pot with a heavy lid, enameled cast iron is best • Flame deflector or flame tamer, available at any cooking store • A stainless steel skillet • Wooden cutting board • Cast iron skillet Things you probably already have in your kitchen: • Blender • Strainer • Colander • Baking sheet • Slotted spoons • Wooden spoons • Mixing bowls • Steamer basket or bamboo steamer 3 You might as well chuck: • The microwave oven • Teflon and aluminum cookware Down the road: • Stainless-steel pressure cooker • Gas stove • Wooden rice paddles You know you’re really a macro when you own: • Sushi mats • Chopsticks • Suribachi with surikogi • Hand food mill • Juicer • Ohsawa pot • Nabe pot • Pickle press • A picture of George Ohsawa hanging in your kitchen! Stock your cupboard with: • A variety of grains • A variety of beans, dried • Canned organic beans • Dried sea vegetables • Whole wheat bread and pastry flour • A variety of noodles • Olive, corn, and sesame oil • Safflower oil for deep frying 4 • Shoyu, miso, sea salt • Umeboshi vinegar, brown rice vinegar • Mirin • Sweeteners: rice syrup, barley malt, maple syrup • Fresh tofu and dried tofu • Boxed silken tofu for sauces and creams • A variety of snacks from the health-food store • Tempeh • Whole wheat or spelt tortillas • Puffed rice • Crispy rice for Crispy Rice Treats • Organic apple juice • Amasake • Bottled carrot juice, but also carrots and a juicer • Agar agar • Kuzu • Frozen fruit for kanten in winter • Dried fruit • Roasted seeds and nuts • Raw vegetables to snack on • Homemade and good quality store- bought dips made of tofu, beans, etc.
    [Show full text]
  • Sawbones 010: Weight Loss Published on August 30Th, 2013 Listen Here at Themcelroy.Family
    Sawbones 010: Weight Loss Published on August 30th, 2013 Listen here at TheMcElroy.family Intro (Clint McElroy): Sawbones is a show about medical history, and nothing the hosts say should be taken as medical advice or opinion. It‘s for fun. Can‘t you just have fun for an hour, and not try to diagnose your mystery boil? We think you‘ve earned it. Just sit back, relax, and enjoy a moment of distraction from... that weird growth. You‘re worth it. [theme music, ―Medicines‖ by The Taxpayers, plays] Justin: [slurring] Hello, everybody, and welcome to Sawbones. I‘m... Justin McElroy. This is a marital tour of misguided medicine. Sydnee: Uh, I‘m Sydnee. Um, honey? Justin: [slurring] Yes, dear? Sydnee: What‘s wrong with you? Justin: Well, Syd, I‘m feeling quite down... because I feel like I‘ve put on a lot of weight lately. Sydnee: Aw, honey, I think you look great. I don‘t—I don‘t— Justin: Thank you, dear. Sydnee: I don‘t think you‘ve put on any weight. Justin: It‘s true, I—[gargling]—I—just a half pound or so the last week, but I really, really feel... uh, I feel really hefty. Sydnee: Did you put that... weight on in your vocal cords? Justin: No, this is how I talk, Sydnee, because I am a giant, fat person. Sydnee: [laughs] Oh. I— Justin: This is how I talk now. Sydnee: I don‘t know—I don‘t know if we can do a whole show of you talking that way, honestly.
    [Show full text]
  • “Alternative Nutrition”
    “Alternative nutrition” Mgr. Zlata Kapounová, Ph. D., Mgr. Aleksandra Nikolić, Bc. Iuliia Pavlovská, Bc. Petra Ferenčuhová “Alternative nutrition” • General term • Types of diets, that differ from the nutritional habits of the majority of society and conventional recommendations from dietitians. • Usually based on the restriction of certain food groups, most often food of animal origin 2 Why alternative nutrition? • Health reasons – the need for change of lifestyle- obesity, gout, dyslipidemia, zoonosis • Moral and ethical reasons – compassion for animals • Ecological aspect • Economic reasons • Religion • Social factors – peer pressure, fashion,... • Taste preference Types of alternative nutrition • Vegetarianism • Macrobiotic diet • Marginal types: – Divided food diet – Diet by blood group (Adamo’s Diet) – Paleo Diet (Paleolithic diet) – Diet based on pH (alkaline diet) – Detox diet • Organic food Vegetarianism • The most widespread alternative way of eating in Czechia (about 2 % of the population - 200,000 people) • Vegetarian - generally not consuming meat • Types depending on restricted consumption of food of animal origin – semivegetarians (pulo-, pesco-) or flexitarians – lactoovovegetarians – lactovegetarians – vegans – fruitarians – vitarians - RAW fod Vegetarianism • Origin in the Eastern religions of Buddhism and Hinduism • The term dates back to the 19th century • The Vegetarian societies: – The Vegetarian Society (1847 England) – IVU - International Vegetarian Union (1908 Dresden) – EVU - European Vegetarian Union – Czech
    [Show full text]
  • Mbt Old Articles Retrival B.Indd
    Questions and Answers Acid/Alkaline, Calcium, Sweet Cravings, and Healing Diet Carl Ferré ACID/ALKALINE meat and sugar intake. Thus, the daily for a short-term turn around due to BALANCE recommended requirement of calci- an extreme condition. However, the With your knowledge of macro-bi- um has gone up considerably over the macrobiotic approach is to stop the otics, is the book Acid and Alkaline past thirty years. cause—an over-acidic meat and sugar the best and most easily compre- The dairy industry readily points diet. This would seem like common hended book that you are aware of out that milk contains calcium and sense, but it doesn’t sell the special concerning the acid/alkaline balance many people drink it believing it is products, keep the doctors busy, and in the body? If so, what is the price healthy for them. However, the over- let’s face it, the reality is most people and does your organization carry this all effect of milk is acid-forming. don’t want to change their diet. book? If not, please recommend an What’s a person to do? Enter the al- To specifically answer your ques- acid/alkaline book as I have a friend kaline-forming products such as coral tions, we are the publishers of Acid whose body is tremendously out of calcium and various alkalinizing and Alkaline and do sell it for $8.95 balance. Also, where do I find recipes drinks. There are also machines that plus shipping. Even though the lat- for overcoming the acid/alkaline im- are reported to make water more alka- est edition is 1986 and some of the balance? Thanks, line and more digestible.
    [Show full text]
  • History of Erewhon 1
    HISTORY OF EREWHON 1 HISTORY OF EREWHON - NATURAL FOODS PIONEER IN THE UNITED STATES (1966-2011): EXTENSIVELY ANNOTATED BIBLIOGRAPHY AND SOURCEBOOK Copyright © 2011 by Soyinfo Center HISTORY OF EREWHON 2 Copyright © 2011 by Soyinfo Center HISTORY OF EREWHON 3 HISTORY OF EREWHON - NATURAL FOODS PIONEER IN THE UNITED STATES (1966-2011): EXTENSIVELY ANNOTATED BIBLIOGRAPHY AND SOURCEBOOK Compiled by William Shurtleff & Akiko Aoyagi 2011 Copyright © 2011 by Soyinfo Center HISTORY OF EREWHON 4 Copyright (c) 2011 by William Shurtleff & Akiko Aoyagi All rights reserved. No part of this work may be reproduced or copied in any form or by any means - graphic, electronic, or mechanical, including photocopying, recording, taping, or information and retrieval systems - except for use in reviews, without written permission from the publisher. Published by: Soyinfo Center P.O. Box 234 Lafayette, CA 94549-0234 USA Phone: 925-283-2991 Fax: 925-283-9091 www.soyinfocenter.com [email protected] ISBN 978-1-928914-33-4 (History of Erewhon) Printed 2011 April 4; revised and enlarged 2011 April 30 Price: Available on the Web free of charge Search engine keywords: Erewhon Trading Co. Erewhon Trading Company Erewhon Inc. Erewhon, Inc. Copyright © 2011 by Soyinfo Center HISTORY OF EREWHON 5 Contents Page Dedication and Acknowledgments .............................................................................................................................. 6 Preface, by James Silver .............................................................................................................................................
    [Show full text]
  • Well Made Recipe Book
    THE WELL MADE RECIPE BOOK simple whole-food, plant-based, recipes to bring healing + nourishment to your everyday life. by Chelsea Caravella 1 My hope is that the words and creations in this book are catalysts for positive change; small sparks that ignite a fire of active passion for health, healing and holistic wellness, for you and for all. Sending all my gratitude and love to you. xx chelsea All recipes and photos in this book (unless otherwise sourced and noted) belong to Well Made Nutrition LLC. If you’d like to share, just be sure to properly cite the source! Tag @wellmade.nutrition or use #foodwellmade on Instagram, or reference wellmadenutrition.com 2 ABOUT THIS BOOK AND WELL MADE Thank you for taking the time to download this book! I promise the recipes in here are to bring more nourishment and balance to your everyday life. They are simple, nutri- tious, and created with lots of love and positive energy from me to you. Each recipe is plant-based, gluten- free and contains whole food ingre- dients. Local, fresh and organic in- gredients are best, but do the best you can with what you have! The aim of this book is to show how to create plant-based meals that are not only delicious but serve as functional medicine to heal your body on all levels: mind, body and spirit. Every ingredient we choose has the ability to promote healing, balance and har- mony in our body. However, the most important component to each of these reci- pes - the key ingredient - is YOU.
    [Show full text]
  • Vegetarianism and Macrobiotics Annemarie Colbin, MA, CHES
    1 January 2002 Volume 2, No. 1 Overview of Two Popular Diets: Vegetarianism and Macrobiotics Annemarie Colbin, MA, CHES Vegetarian/Vegan diet Background Vegetarian diets eschew foods that entail the killing of animals. While anthropological studies have not discovered any fully vegetarian natural societies (DeVries 1952; Farb and Armelagos 1980), adherents of various religions and spiritual practices have adopted vegetarian eating styles for many centuries, going as far back as Pythagoras in Europe (Barkas 1975), and even further in other cultures such as India (Swoboda 1992). The following concerns are among the major reasons why people choose a vegetarian eating style (Barkas 1975): a) spiritual or philosophical, b) moral or ethical, c) ecological d) health or nutritional The first two ignore individual health concerns; ecological eating pays some attention to it, as well as to the health of the planet as a whole. A 1999 review of two surveys, conducted in the Boston area 25 years apart, found that while health is an important motivation for adopting a vegetarian diet, there are also ethical, spiritual, and philosophical reasons for doing so (Kim et alet al 1999).et al It has been postulated that people choose their diets to harmonize with their self- perception and their view of the world. One study found striking differences between vegetarians and omnivores (Allen et al, 2000). The omnivores valued logic, authority, responsibility, and social power, whereas the vegetarians valued intellectualism, happiness, peace, equality, social justice, and love. 2 Variations on the theme of vegetarian diets This author has found that vegetarian diets may include the following: I.
    [Show full text]
  • Downloadable Version (Right Click Then Save)
    CHANGING SEASONS Macrobiotic Cookbook Cooking in Harmony with Nature Revised and Updated Aveline Kushi and Wendy Esko AVERY a member of Penguin Group (USA) Inc. New York Neither the publisher nor the authors are engaged in rendering professional advice or services to the individual reader. The ideas, procedures, and suggestions contained in this book are not intended as a substitute for consult- ing with your physician. All matters regarding health require medical supervision. Neither the authors nor the pub- lisher shall be liable or responsible for any loss, injury, or damage allegedly arising from any information or suggestion in this book. The opinions expressed in this book represent the personal views of the authors and not of the publisher. The recipes contained in this book are to be followed exactly as written. Neither the publisher nor the authors are responsible for your specific health or allergy needs that may require medical supervision, or for any adverse reac- tions to the recipes contained in this book. While the authors have made every effort to provide accurate telephone numbers and Internet addresses at the time of publication, neither the publisher nor the authors assume any responsibility for errors or for changes that oc- cur after publication. Most Avery books are available at special quantity discounts for bulk purchase for sales promotions, premiums, fund-raising, and educational needs. Special books or book excerpts also can be created to fit specific needs. For details, write Penguin Group (USA) Inc. Special Markets, 375 Hudson Street, New York, NY 10014. Acknowledgments We would like to thank the people who inspired and contributed to this cookbook.
    [Show full text]
  • Cage Macrobiotic Recipes
    John Cage Macrobiotic Cooking THE MACROBIOTIC DIET has a great deal to do with yin and yang and finding a balance between them. I have not studied this carefully. All I do is try to observe whether something suits me or not. Michio Kushi told me I should eat more root vegetables and less leafy ones, though he recommended watercress and parsley. The basis of the diet is the combination of brown rice and beans. This makes a protein and the rice very balanced. I’ve become very fond of it. Nuts and seeds are good, and vegetables may be eaten. They are good when their sugars are slightly caramelized (slightly burned); this is a matter of taste rather than diet. Some vegetables should be avoided: potatoes, tomatoes, eggplant and peppers particularly for those who have arthritis. Turnips, carrots, celeriac, the large white Japanese radishes (daikon); all these are good. Winter squashes are excellent. When possible eat not only the root but the leaves too of vegetables (including the carrot leaves). In this direction (away from beans or rice towards the right or sugar) avoid sugar. Eat as little fruit as you fail to resist. Or become very choosy; insist on the best wild strawberries, raspberries and melons. Honey is sugar; don’t use it. Alcohol also is sugar. Liquids should be reduced during a day (including water, tea, etc.) to two quarts. Recently in Germany I met a doctor, Renata Kelleter who recommended more water, bananas, and apricots. I follow her advice. In the other direction towards meat, you can eat a little chicken or fish, avoid shellfish, and eat eggs not often, though they are permitted.
    [Show full text]
  • Alkaline, Paleo, Ketogenic, Macrobiotic, Or Vegan: Are Any Really Anticancer?
    Alkaline, Paleo, Ketogenic, Macrobiotic, or Vegan: Are Any Really Anticancer? Donald I. Abrams, MD Oncology, Zuckerberg San Francisco General Integrative Oncology UCSF Osher Center for Integrative Medicine Professor of Clinical Medicine University of California San Francisco WCRF/AICR Guidelines 2007 2018 GUIDELINE #3-ENERGY DENSE Avoid sugary drinks Limit consumption of energy dense foods (particularly processed foods high in added sugar, or low in fiber, or high in fat) Guideline split into two separate components in 2018 edition ENERGY DENSE FOOD GUIDELINE #4 Limit consumption of ‘fast foods’ and other processed foods high in fat, starches or sugars AICR Fast Foods Guideline “Processed foods high in fat, starches or sugars embody a cluster of characteristics that encourage excess energy consumption, for example, by being highly palatable, high in energy, affordable, easy to access and convenient to store” AICR 2018 SUGARY DRINK GUIDELINES 2007- #3 Avoid sugary drinks 2018- #6 Limit consumption of sugar-sweetened drinks Drink mostly water and unsweetened drinks Is This the Best Option? • Label ingredients of a nutritional supplement include: • WATER, CORN MALTODEXTRIN, SUGAR (SUCROSE), CORN SYRUP, MILK PROTEIN CONCENTRATE, COCOA POWDER (PROCESSED WITH ALKALI), SOY OIL, SHORT-CHAIN FRUCTOOLIGOSACCHARIDES, SOY PROTEIN ISOLATE, CANOLA OIL • Too much SUGAR!!! A Better Choice • Organic • Favorable sweeteners • Grass fed dairy • Vegan options PLANT-BASED GUIDELINES Eat more of a variety of vegetables, fruits, whole grains and legumes such as beans Eat a diet rich in wholegrains, vegetables, fruits and beans Moved from #4 to #3 RED MEAT GUIDELINE #5 2007 Limit consumption of red meats (beef, pork and lamb) and avoid processed meats 2018 Limit consumption of red and processed meats.
    [Show full text]
  • Pitfalls of Fad Diets and Weight Loss Drugs
    Advances in Obesity, Weight Management & Control Review Article Open Access Pitfalls of fad diets and weight loss drugs Abstract Volume 1 Issue 1 - 2014 The Obesity epidemic of the last several decades has spawned an overwhelming number Laura L Rokosz of dietary intervention strategies. Given the diverse array of diet plans from the practical EGGLROCK Nutrition LLC, USA to the irrational (i.e. the cookie diet???) it is somewhat comforting to know that this global scourge has now garnered world-wide attention. As such, you may readily find a host Correspondence: Laura Rokosz, EGGLROCK Nutrition LLC, of weight loss and cook books during a visit to any library or book store to address this 713 Balsam Way S, Union, NJ, USA, Tel 19087649062, seemingly intractable condition. Whether the authors have good intensions or not, most Email [email protected] diet plans may produce desirable results at the outset (within six months of initiation), only to lead to rapid weight gain, sometimes landing at a higher set point than when the dieter Received: August 04, 2014 | Published: October 21, 2014 initiated the weight loss venture. These next few paragraphs may shed some light as to why these weight loss strategies might not produce the desired results. A summary of the diets plans reviewed in this article can be found in Table 1. Much of this information is derived from an informative review written for Everyday Health by Debbie Strong (http:// www.everydayhealth.com/food/the-10-most-famous-fad-diets-of-all-time.aspx).1 I would also like to comment on the pitfalls of current weight loss drugs, summarized in Table 2, which have failed to gain traction due to limited efficacy and unwanted or life-threatening side effects.
    [Show full text]