FUNCTIONAL FOODNET MARCH 25, 2003

Effects of food on bone health probed
Study provides new evidence that cranberry juice may help fight heart
disease
Low-fat yogurt has added A and B cultures and less lactose
Vitamin B may protect bones during chemotherapy
Versatile vitamin
American Academy of Dermatology: old vitamins learn new tricks
How a common plant improves your memory
Insulin response to some energy bars is out of balance
Dietary supplements containing ephedrine alkaloids; reopening of the comment
period; correction


Functional FoodNet is produced by the Food Safety Network at the University
of Guelph, and is supported by Agriculture and Agri-Food Canada, Health
Canada, AgCare, the Agricultural Adaptation Council (CanAdapt Program),
Canadian Council of Grocery Distributors, ConAgra Foods, Inc., Pioneer
Hi-Bred Limited (Canada), National Pork Board, Council for Biotechnology
Information, Canadian Animal Health Institute, Canadian Food Information
Council, BC Ministry of Food, Agriculture and Fisheries, Office of Consumer
Affairs, Burger King, UC Davis Biotechnology Program, Consumer Federation of
America Foundation, and the Hospitality Institute of Technology and
Management Inc.

The Food Safety Network's national toll-free line for obtaining food safety
information: 1-866-50-FSNET (1-866-503-7638)

archived at: http://131.104.74.73:96/ffnet-archives.htm


EFFECTS OF FOOD ON BONE HEALTH PROBED
March 25, 2003
ARS News Service
Agricultural Research Service, USDA
www.ars.usda.gov/is/pr/thelatest.htm
New clues about how foods affect the health of the human body's bones are
emerging from ongoing Agricultural Research Service studies in northern
California. A unique investigation that scientists recently finished
analyzing compared the bone health of vegan women--who don't eat meat,
poultry or dairy products--with that of omnivore women, who do.
Research physiologist Marta D. Van Loan at the ARS Western Human Nutrition
Research Center, Davis, Calif., and her university colleagues recruited 48
healthy, nonsmoking women, aged 18 to 40, as volunteers for the 10-month
study. Of this, 22 were vegans, and 26 were omnivores.
This study and other bone-health investigations at the center are designed
to reveal nutrition-based ways to reduce the risk of osteoporosis. This
disease causes dense, healthy bones to become weak, thin, porous and more
likely to fracture. An estimated 10 million Americans have osteoporosis.
Another 28 million are at risk.
In contrast to what previous research with omnivore volunteers had
suggested, Van Loan and colleagues found that the rate at which calcium was
removed from bones was the same for omnivore women as for the vegan women.
The finding runs counter to a well-known theory that individuals who eat
animal-derived foods will likely lose more calcium from their bones.
The second unexpected finding indicated that the vegan volunteers formed new
bone at a significantly faster rate than the omnivore volunteers. That
happened even though the omnivore volunteers were taking in more calcium
than the vegans. Both the omnivores and the vegans took in about the same
amount of other bone-building nutrients, such as magnesium.
Details are in ARS' Agricultural Research magazine on the World Wide Web at:
http://www.ars.usda.gov/is/AR/archive/mar03/osteo0303.htm



STUDY PROVIDES NEW EVIDENCE THAT CRANBERRY JUICE MAY HELP FIGHT HEART
DISEASE
March 24, 2003
American Chemical Society -- Press Release
NEW ORLEANS - There's more good news about cranberry juice: Based on human
studies, researchers have found that drinking three glasses a day
significantly raises levels of "good cholesterol" in the blood and increases
plasma antioxidant levels, reducing the risk of heart disease.
Although researchers have long suspected, based on laboratory tests, that
the
antioxidant-rich juice may help lower risk factors for heart disease, no
human studies had established such a link until now. Their findings, the
first long-term study of the effect of cranberry juice on cholesterol
levels, were described today at the 225th national meeting of the American
Chemical Society, the world's largest scientific society.
"This study gives consumers another reason to consider drinking cranberry
juice, which has more health benefits than previously believed. People
should consider drinking it with their meals, perhaps as an alternative to
soda," says Joe Vinson, Ph.D., the study's lead author and a professor of
chemistry at the University of Scranton in Scranton, Penn.
Besides heart benefits, previous studies have shown that cranberries can
help prevent urinary tract infections and may reduce the risk of gum
disease, stomach ulcers and cancer.
In the current study, Vinson measured cholesterol levels in nineteen
subjects with high cholesterol after a fasting, baseline blood sampling,
followed by monthly samplings. Ten of the subjects were given cranberry
juice with artificial sweetener but without high fructose corn syrup, while
the other subjects drank cranberry juice with no added sugars. The drinks
tested all contained approximately 27 percent pure cranberry juice by
volume, like the common supermarket variety.
Each subject was fed one glass (8 ounces) of juice a day for the first
month, then two glasses a day for the next month, and three glasses a day
during the third month of the study. Subjects were not monitored with
respect to exercise, diet and alcohol consumption, the researcher says.
While there were no changes in overall cholesterol levels, good cholesterol
(high
density lipoprotein, or HDL) appeared to significantly increase by an
average of 10 percent after three servings of juice per day. Based on known
epidemiological data on heart disease, this increase corresponds to an
approximate 40 percent reduction in heart disease risk, says Vinson.
Plasma antioxidant capacity, a measure of the total amount of antioxidants
available for the body, was significantly increased ‹ by as much as 121
percent ‹ after 2 or 3 servings of juice per day, he says. Like elevated
levels of good cholesterol, increased antioxidant levels are also associated
with a decreased risk of heart disease.
The mechanism by which cranberry juice changes cholesterol levels has not
been
clearly established. Vinson suspects that the effect may have to do with the
fruit's high levels of polyphenols, a type of potent antioxidant. Previous
studies by the researcher have shown that cranberries have among the highest
levels of phenols in comparison to 20 of the most commonly consumed fruits.
Eventually, Vinson plans to test the effect of cranberry juice consumption
on subjects with normal cholesterol levels. To get the most health benefit
from the juice, the researcher recommends drinking a low sugar version that
contains an artificial sweetener.
If you don't like cranberry juice, there are other heart-healthy
alternatives. A recent study by another researcher showed that drinking
three cups of orange juice per day similarly increased levels of good
cholesterol. Unlike cranberry juice, however, it did not appear to increase
plasma antioxidant capacity, says Vinson.
As both juices are healthy, he suggests that people may want to include both
types as part of their daily diet.
Grape juice, another breakfast favorite, increases plasma antioxidant
capacity but appears to lower the level of good cholesterol, according to
another study by Vinson.
There are many other types of juice whose effect on cholesterol levels is
not known, he adds. But don't forget exercise: Studies have shown that
vigorous aerobic exercise has also been linked to increases in good
cholesterol, says Vinson.
The current study underscores government health recommendations that people
should eat more fruits and vegetables to help maintain a healthy diet and
lifestyle.
The Cranberry Institute provided funding for this study.



LOW-FAT YOGURT HAS ADDED A AND B CULTURES AND LESS LACTOSE
March 24, 2003
CP Wire
TORONTO - A new yogurt with added L.acidophilus (A) and bifidobacteria (B)
cultures is, according to this story, about to arrive in supermarket dairy
cases.
Dietitian Lois Ferguson was cited as saying that the A and B cultures found
in Astro Biobest yogurt are two of the most beneficial probiotics added to
dairy products, adding, "Consumers should look for A and B cultures on a
yogurt's ingredient list, because not all yoghurts contain these."
The story says that probiotics aid in minimizing harmful bacteria, resulting
in a healthy gut. A (L.acidophilus), has been shown to help prevent
infections and aids in the smooth digestion of dairy products and in the
absorption of essential nutrients.
B (bifidobacteria), helps break down nutrients and provides protection
against infection from harmful bacteria such as E. coli and salmonella.



VITAMIN B MAY PROTECT BONES DURING CHEMOTHERAPY
March 25, 2003
National Post
AL3
Cancer patients undergoing chemotherapy may, according to a study published
in the journal Mutation Research, be able to reduce their risk of developing
more cancer as a result of their treatment by taking supplements of the B
vitamin niacin.
James Kirkland, a biology professor at the University of Guelph, was cited
as saying that people receiving chemotherapy are 10 to 100 times more likely
to develop treatment- related cancers, such as leukemia and cancer of the
bone marrow, than the general public, adding that the niacin supplements
"may represent a rapid and safe way to help protect the bone marrow cells of
cancer patients. This could represent many extra years of disease-free life
in human populations."


VERSATILE VITAMIN
March 24, 2003
LA Times
Shari Roan
http://www.latimes.com/features/health/la-he-supp24mar24,1,7012414.story?col
l=la%2Dheadlines%2Dhealth
More than 30 years ago, Nobel Prize-winning chemist Linus Pauling, according
to this story, launched the theory that high doses of vitamin C could
prevent or lessen the severity of colds and other illnesses. Pauling was a
convincing vitamin C advocate until his death in 1994, but today,
researchers still don't agree on whether the vitamin, found in many fruits
and vegetables, helps curb colds. The story says it is however, considered
an important antioxidant, and the supplement form could help prevent a
number of conditions.
Uses: To bolster immunity, particularly among people who are deficient in
the vitamin (the elderly, smokers, diabetics and women who use oral
contraceptives). Others use it to reduce cold and asthma symptoms, enhance
exercise performance and protect against cancer and cataracts.
Dose: Most people get enough from food, but those with vitamin C deficiency
usually need 200 milligrams to 500 milligrams a day.Precautions: Doses
exceeding 2,000 milligrams a day can cause diarrhea. Vitamin C supplements
should not be used by people with iron-overload problems or kidney
disorders.
Research: Vitamin C doesn't appear to significantly reduce cold symptoms,
except perhaps for people who are deficient in the nutrient. Some studies
suggest that the vitamin can help prevent cancer, cataracts and gallbladder
disease, but more rigorous studies are needed to establish a link. More
recent research has suggested that vitamin C may promote collagen growth, a
protein critical to healthy skin, and thus could aid in the healing of
wounds.
Dietary supplement makers are not required by the U.S. government to
demonstrate that their products are safe or effective. Ask your health-care
provider for advice on selecting a brand.



AMERICAN ACADEMY OF DERMATOLOGY: OLD VITAMINS LEARN NEW TRICKS
March 24, 2003
>From a press release
New Research Identifies Additional Vitamins That Can Benefit the Skin
SAN FRANCISCO -- In the quest to stop the aging process and reverse the
signs of sun damage, consumers spent 5 billion dollars on cosmetics in 2001
according to market research, 56 percent of that on skin care products
alone.  While many consumers have come to rely on the numerous vitamins
known to offer specific benefits to the skin, including vitamins C, E, and
A, some additional vitamins have recently shown promising results for the
treatment of problem areas, as well as the overall care and maintenance of
the skin.
Speaking today at the American Academy of Dermatology's 2003 Annual Meeting
in San Francisco, dermatologist Leslie Baumann, MD, spoke about the skin
care benefits provided by two recently studied vitamins: vitamin K and
niacin, also known as vitamin B-3.
"Vitamins continue to be recognized as playing an important role in the
health of the body, including the skin," said Dr. Baumann, Assistant
Professor, Department of Dermatology and Cutaneous Surgery at the University
of Miami School of Medicine, Miami, Fla.  "New studies have shown that
vitamin K and niacin are beneficial to the skin, specifically for problems
involving pigmentation and dry skin."
Vitamin K
Vitamin K plays an important role in blood clotting and studies have shown
it to maintain strong bones in the elderly.  However, dermatologists have
recently found vitamin K to be successful for the treatment for dark circles
under the eyes and bruising on the face.
Dark circles may be hereditary for some people or simply a part of the aging
process, but most people would agree that they are a struggle to conceal.
When the fat pad beneath the eye begins to thin with age, it can create a
sunken look to the under eye area.  Studies have shown that sluggishness of
blood flow underneath the eyes may also contribute to dark circles.  Vitamin
K has been found to diminish the appearance of these dark circles.
A recent study published in Cosmetic and Toiletries, included two groups,
one that applied an under eye cream containing sunscreen and another that
applied an under eye cream containing a combination of vitamin K and
retinol. An examination of the under eye color at the beginning of the study
and at the end found a significant lightening in the group using the vitamin
K and retinol combination.
"Whether dark circles under the eyes are a result of aging, genetics or sun
damage, vitamin K has been shown to reduce the puffiness and discoloration
associated with this oftentimes troubling problem," said Dr. Baumann.  "If
patients feel that concealers for the under eye area are no longer covering
their circles, they should look for under eye skin treatments that contain
vitamin K or a combination of vitamin K plus retinol which has been shown to
boost collagen production in the skin."
Vitamin K has also recently been studied for its effects on reducing
bruising following certain dermatologic procedures.  In a recent study,
published in the Journal of the American Academy of Dermatology, patients
underwent laser treatments to lessen the appearance of spider veins on the
face.  Since the laser treatment may cause bruising, half the patients
applied topical vitamin K to half their faces for two weeks before laser
treatment and a placebo cream to the other half of their face.  The
remaining patients applied the vitamin K to one half of the face and the
placebo to the other half, after treatment.  While the application of
topical vitamin K before the procedure did not seem to affect the severity
of bruising, those patients who applied the vitamin K after the procedure
noticed a significant reduction in the severity of bruising.
"Topical vitamin K can profoundly reduce the amount of time some patients
heal," said Dr. Baumann.  "This is especially important for those who are
uncomfortable with the often short-term bruising that can be visible
following laser treatments."
Niacin
A topical vitamin that shows promise as an over-the-counter ingredient in
anti-aging products is niacin -- one component of the B vitamin complex
which has many derivatives.
One derivative of niacin, nicotinamide, has been shown to improve the
ability of the epidermis, the upper-most layer of the skin, to retain
moisture.  In a recent study, topical nicotinamide was applied to the skin
for six days.  Following the study, all patients reported softer, smoother
skin, less dryness and flakiness, and a reduction of fine lines.
"The benefits to the skin after application of nicotinamide can be useful
for patients with atopic dermatitis, who often experience dry, irritated
skin when the disease flares," suggested Dr. Baumann.  "This could also
become another promising treatment for aging skin which oftentimes becomes
dry and flaky as we age."
Niacinamide, another derivative, has also been shown to be an effective skin
lightening agent, especially for skin conditions where hyperpigmention may
occur on the face or other visible parts of the body.  Patients with
hyperpigmentation applied a moisturizer containing five percent niacinamide.
After four weeks, the hyperpigmentation and skin color were analyzed by
computer and most patients experienced decreased hyperpigmentation and
increased skin lightness.
Topical niacinamide has also been shown to have anti-inflammatory
properties, which makes it a potential treatment for acne, rosacea and any
blistering-type disease.  Recent studies also noted that niacin and its
derivatives have chemopreventative effects.  When applied to mouse skin,
topical nicotinamide produced a 70 percent decrease in ultraviolet-induced
skin cancer.
"Vitamins can provide many benefits to the skin, yet with so many different
vitamins and different derivatives, consumers may be confused about what
ingredients to look for and what products to select," said Dr. Baumann. "The
best way to find answers about selecting the best products for a specific
skin type or correcting a problem area is to see your dermatologist who can
provide the proper guidance."
The American Academy of Dermatology, founded in 1938, is the largest, most
influential, and most representative of all dermatologic associations.  With
a membership of over 14,000 dermatologists worldwide, the Academy is
committed to: advancing the diagnosis and medical, surgical, and cosmetic
treatment of the skin, hair and nails; advocating high standards in clinical
practice, education, and research in dermatology; supporting and enhancing
patient care for a lifetime of healthier skin.  For more information,
contact the AAD at 1-888-462-DERM or www.aad.org



HOW A COMMON PLANT IMPROVES YOUR MEMORY
March 24, 2003
Health World
http://www.healthy.net/asp/templates/news.asp?Id=6753
IT could be the most unlikely panacea of the twenty-first century but humble
lemon balm has been shown to improve memory, increase calmness and may even
fight Alzheimer's disease.
Scientists said yesterday they had discovered the common garden herb has
remarkable healing and regenerative effects on the human brain.
Lemon balm, which resembles a small nettle and is often dismissed as a
garden weed, has a long and illustrious history as a complementary medicine
but psychologists Dr Andrew Scholey and Dr David Kennedy say they have
proved the folk remedy is based on hard scientific evidence.
Recorded usage of the plant dates back to Dioscorides, the ancient Greek
physician, who is reputed to have utilised lemon balm for its anti-bacterial
and soothing properties.
In the sixteenth century, the herbalist John Gerard also gave lemon balm to
students to "quicken the senses".
The scientists' findings were revealed at the British Psychological Society
annual conference in Bournemouth yesterday. Employing the latest equipment
and methodology, Dr Scholey and Dr Kennedy's analysis showed high doses of
the plant boosted cognitive performance and made participants in the study
calmer.
They demonstrated that lemon balm heightens the activity of acetylcholine,
an important chemical messenger which is reduced in people with Alzheimer's
disease.
Dr Scholey said: "Our results . . . fly in the face of the given wisdom that
the human brain functions optimally at all times. Our challenge is to see if
these effects can benefit individuals where memory is fragile."
Lemon balm showed no significant effects on working memory which is the
constant recall of continual events during the day. However, Dr Scholey
said: "It did affect secondary memory, which is where a memory is stored,
lost from the consciousness, and then retrieved again. The ability to learn,
store and retrieve information was improved."
Dr Scholey said it was too early to say whether lemon balm would definitely
help Alzheimer's sufferers, but he added: "It may help conditions where the
memory is fragile."
Anna Hill, 30, manager of Woodland Herbs, a herbal dispensary and
complementary medicine centre in Glasgow, said: "It is most common for lemon
balm to be used as a tea.
"You can get it as an essential oil but it is very expensive. It has been
around for a long time and is very popular as a drink."
a herb for all reasons Lemon balm (Melissa officinalis) is a member of the
Lamiaceae or mint plant family and has a refreshing taste, like lemon or
lemon grass.
The herb probably originated in Western Asia and is closely related to the
bergamot plant, used centuries ago by Oswego Indians in North America.
Elizabethan Londoners carried small bouquets, called "Tussie Mussies", of
aromatic herbs and flowers, including lemon balm, to disguise the stench of
the unsanitary conditions.
It is a traditional medicinal herb but its use in cooking, garnishing and as
a refreshing tea is increasing.



INSULIN RESPONSE TO SOME ENERGY BARS IS OUT OF BALANCE
March 25, 2003
Ohio State University
COLUMBUS, Ohio -- A new study reports that energy bars with low or moderate
levels of carbohydrates may actually not help dieters lose weight as they
promise to do.
Proponents of several diet plans -- such as the Atkins and Zone diets -- say
low or moderate carbohydrate foods lead to less of an insulin spike in the
blood after meals, which helps lead to people burning more fat and losing
more weight. However, this new study found that energy bars advertised as
having low or moderate levels of carbohydrate don't actually reduce insulin
levels in the blood as much as expected.
"None of the manufacturers of these low and moderate carbohydrate snack
foods have the data to support the claim that their products do keep
after-meal insulin levels low," said Steven Hertzler, the study's lead
author and an assistant professor of medical dietetics in the School of
Allied Medical Professions at Ohio State University. "Our study shows these
energy bars lead to an insulin response
closer to what we see with high carbohydrate bars."
The bottom line is that these energy bars may not contribute to weight loss,
at least not in the way that manufacturers are advertising they do, Hertzler
said. The makers of these reduced carbohydrate bars add more protein and fat
to the ingredients, but the overall energy content of such bars is similar
to that of a higher carbohydrate energy bar.
Hertzler conducted the research with Yeonsoo Kim, a doctoral student in Ohio
State's School of Allied Medical Professions. Their study appears in a
recent issue of the journal Medical Science Monitor.
Hertzler and Kim asked 20 adults to eat one of five test meals on five
separate days: a low-carbohydrate energy bar (Atkins Advantage Bar); a
moderate-carbohydrate energy bar (Balance Bar); a high-carbohydrate energy
bar (Power Bar); white bread, which is nearly all carbohydrate; and broiled,
boneless chicken breast, which contains no carbohydrate. The low
carbohydrate Atkins bar supports the
Atkins diet. The moderate-carbohydrate Balance Bar fits the nutritional
philosophy of the Zone diet, which recommends a diet of 40 percent
carbohydrates, 30 percent fat and 30 percent protein.
The participants were instructed to fast for 12 hours prior to each meal.
About 10 minutes before eating, blood samples were taken from each subject
using the capillary finger-stick method. This sample gave the researchers
baseline readings of blood glucose and insulin levels. Additional blood
samples were taken periodically up to two hours after the subjects began
eating their meals.
Since the researchers knew what kind of insulin response to expect from
eating white bread, they used this meal to compare the insulin responses
caused by the other four meals.
Compared to white bread, eating the low-carbohydrate bar lowered insulin by
about a quarter. Insulin levels rose by more than a third after participants
ate the moderate-carbohydrate energy bar, and increased nearly
three-quarters after eating the high-carbohydrate energy bar. Eating chicken
caused the lowest insulin response -- resulting insulin levels were more
than three-quarters lower than those caused
by white bread.
The high-carbohydrate energy bar affected insulin levels just as the
researchers expected it would.
These kinds of snack foods cater to people who want a sharp increase in
insulin following an intense workout, Hertzler said, as insulin helps
muscles efficiently use glucose. Nor is it a shock that eating chicken
drastically lowered insulin levels, since chicken lacks carbohydrate.
The high insulin response caused by eating the moderate-carbohydrate bar was
the most surprising,
Hertzler said, adding that it might not be carbohydrates alone that raised
insulin levels.
"Carbohydrate and protein might work together to raise insulin levels," he
said. "Sports nutritionists think that an athlete who eats a combination of
carbohydrate and protein after a workout might be better off than consuming
either nutrient by itself.
"Eating carbohydrate and protein together causes an insulin response that
favors the replacement of carbohydrate stores in muscles and in muscle
protein repair immediately after exercise. However, high insulin levels also
impair the ability to burn fat, an effect that dieters don't want."
Nearly two out of three Americans are overweight, according to the latest
National Health and Nutrition Examination Survey. Diets such The Zone and
the Atkins diet claim that eating less carbohydrate is one answer to losing
pounds. Some diet companies even advertise that their products will keep
insulin levels low, said Hertzler, again adding that, in most cases, the
evidence simply isn't there.
"If you're on one of these diets and eat the right amount of calories
necessary for weight loss, your insulin levels might be lowered," he said.
"But someone following a diet high in carbohydrate and low in fat can lose
weight, too."
This study was supported in part by Atkins Nutritionals, Inc., maker of the
Atkins Advantage Bar. Neither Hertzler nor Kim has any link to the company
beyond the scope of this study.




DIETARY SUPPLEMENTS CONTAINING EPHEDRINE ALKALOIDS; REOPENING OF THE COMMENT PERIOD; CORRECTION
March 25, 2003
Federal Register: (Volume 68, Number 57)
[Page 14360]
[DOCID:fr25mr03-28]
AGENCY: Food and Drug Administration, HHS.  ACTION: Proposed rule;
correction.
SUMMARY: The Food and Drug Administration is correcting a proposed rule that
appeared in the Federal Register of March 5, 2003 (68 FR 10417).  The
document reopened for 30 days the comment period for a proposed rule
entitled ``Dietary Supplements Containing Ephedrine Alkaloids'' (June 4,
1997, 62 FR 30678). The former document was published with an inadvertent
error. This document corrects that error.
FOR FURTHER INFORMATION CONTACT: Joyce Strong, Office of Policy and Planning
(HF-27), Food and Drug Administration, 5600 Fishers Lane, Rockville, MD
20857, 301-827-7010.



To subscribe to Functional FoodNet, send mail to:
(subscription is free)
listserv@listserv.uoguelph.ca
leave subject line blank
in the body of the message type:
subscribe ffnet firstname lastname
i.e. subscribe ffnet Wendy Powell

To unsubscribe to Functional FoodNet, send mail to:
listserv@listserv.uoguelph.ca
leave subject line blank
in the body of the message type:
signoff ffnet

For more information about the Functional FoodNet research program, please
contact:
Dr. Douglas Powell
dept. of plant agriculture
University of Guelph
Guelph, Ont.
N1G 2W1
tel: 519-824-4120 x2506
cell: 519-835-3015
fax: 519-763-8933
dpowell@uoguelph.ca
http://www.foodsafetynetwork.ca

The Food Safety Network's bilingual toll-free line for obtaining food safety
information: 1-866-50-FSNET (1-866-503-7638)

archived at:
http://131.104.74.73:96/ffnet-archives.htm