Top Ten Nutrition Trends for 2008

Top 10 Nutrition Trends

By Janet Helm, Chicago Tribune

In 2008, expect to see a flood of new food products boasting their ailment-specific benefits — everything from fighting colds to cancer, from easing arthritis to wrinkles.

But the predicted growth of “value-added” foods is just part of the picture. Besides touting what they have, foods will be bragging about what they don’t have.

“Artificial” is out and “authentic” is in.

Here’s a look at the top 10 nutrition trends that we predict will shape how we eat this year.

1. Junk-Free Foods: The Mintel Global New Products Database predicts companies will be more aggressive in removing additives, preservatives, artificial colors or flavors and “otherwise unknown ingredients” from products to have “clean labels” and to make junk-free claims. Expect to see more products with ingredient labels that read like “a home recipe rather than a chemist’s shopping list.”
2. Naturally Nutrient-Rich: Even though sales of pumped-up foods and beverages have been soaring, a backlash against heavy fortification may be brewing. Lynn Dornblaser, a new products analyst for Mintel, predicts that people will be seeking more natural sources of nutrients. This desire for authentic nutrition is what drove the popularity of pomegranates and made the acai berry the king of all “superfruits” in 2007.
3. Ethical Eating: Growing concerns about the environment, animal welfare and fair trade are fueling companies to declare their commitment to these issues on food labels. Foods and beverages with an ethical positioning doubled this year, according to Mintel. With “eating green” predicted to be even bigger in the coming year, stay tuned for a wide range of eco-labels, ranging from carbon footprint and food miles to wild-caught and dolphin-safe. Consumer Reports is keeping track of and evaluating these earth-friendly food labels, which now total 147 (greenerchoices.org).
4. Phytonutrients: Move over antioxidants, the next frontier in nutrition is phytonutrients, according to Elizabeth Sloan, a food trends analyst and owner of Sloan Trends Inc. These natural plant compounds with names that don’t exactly roll off your tongue — polyphenols, flavonoids, quercetin, lycopene, lutein and anthocyanins — are about to go mainstream, Sloan predicts. Studies suggest phytonutrients have disease-fighting properties that are even mightier than vitamins and minerals.
5. Better-for-Your-Kids Foods: Worries over childhood obesity and the influence of marketing to kids have forced a new generation of children’s foods. A positive nutritional profile will be the “cost of entry” for getting into the kids’ market, said Dornblaser. She predicts more fruit snacks that actually contain fruit, juice drinks with less sugar and more organic foods for kids.
6. Inner Beauty: A big trend in Europe, beauty foods may soon be luring U.S. consumers. Beauty-from-within products (dubbed nutricosmetics or cosmeceuticals) are claiming to erase wrinkles, give you shinier hair and even make your lips look fuller. A collagen-injected marshmallow in Japan promises the plump without the pain. Borba Skin Balance waters at Sephora stores started it all in the United States. Look for a new beauty drink next year from Coca-Cola and L’Oreal called Lumae’.
7. Brain Food: Certain food compounds — from omega-3s in fish oils to flavonoids in cocoa — may have the ability to improve memory, sharpen concentration, and even reduce the risk of Alzheimer’s disease. This year, brain claims nearly tripled, according to Datamonitor’s Productscan Online. Many of these new products are fortified with DHA omega-3, including Breyers Smart! Yogurt (“boost your brain,” it heralds) and Minute Maid Enhanced Pomegranate Blueberry juice that claims to “help nourish your brain.”
8. Being Good to Your Gut: It seems we’ve never been more interested in our intestines. Nearly 200 new products touting digestive health benefits were introduced this year, according to Datamonitor, an online research firm. Some are fortified with fiber and others contain probiotics, those gut-friendly bacteria that are popping up everywhere. Once limited to yogurt, these beneficial bugs are now in cheese, milk, smoothies, juice, snack bars, cereals and soon chocolate. Prebiotics also are predicted to grow — these foods contain a type of fiber that benefits our good intestinal bacteria.
9. Foods With Fullness: With our collective girth getting worse, Americans will remain hungry for foods that can help them lose weight. Some companies are banking on satiety as the new diet buzzword. Some products are already touting the ability to keep you full — Quaker Weight Control Oatmeal, Kellogg’s Protein Water and LightFull Satiety Smoothie. Look for more foods to promote hunger control and showcase their rankings on the satiety index to help dieters stay on track.
10. Eating to Ease Inflammation: Aging Baby Boomers are driving the demand for “joint health” foods and beverages. Store shelves will likely be stocked with more products promising pain relief, either from arthritis or exercise. The popular arthritis supplement glucosomine is already showing up in beverages, including Minute Maid Active orange juice.

Buzzwords for ‘08

• Fresh
• Natural
• Local
• Organic
• No preservatives
• Sugar-free
• DHA Omega-3
• Live and active cultures
• Vitamin D
• Gluten-free

Organic Foods – Are They Safer? More Nutritious?

Find out what factors might influence your decision to buy or bypass organic foods.

You’re in a bit of a dilemma standing in front of the produce section of your local supermarket. In one hand, you’re holding a conventionally grown Granny Smith apple. In your other hand, you have one that’s been organically grown. Both apples are firm, shiny and green. Both provide vitamins and fiber, and both are free of fat, sodium and cholesterol.

The conventionally grown apple costs less and is a proven family favorite. But the organic apple has a label that says “USDA Organic.” Does that mean it’s better? Safer? More nutritious? Several differences between organic and nonorganic foods exist. Become a better informed consumer for your next trip to the supermarket.

Conventional vs. organic farming

The word “organic” refers to the way farmers grow and process agricultural products, such as fruits, vegetables, grains, dairy products and meat. Organic farming practices are designed to encourage soil and water conservation and reduce pollution. Farmers who grow organic produce and meat don’t use conventional methods to fertilize, control weeds or prevent livestock disease. For example, rather than using chemical weedkillers, organic farmers conduct sophisticated crop rotations and spread mulch or manure to keep weeds at bay.

Here are other differences between conventional farming and organic farming:

Conventional farmers	Organic farmers
Apply chemical fertilizers to promote plant growth.	Apply natural fertilizers, such as manure or compost, to feed soil and plants.
Spray insecticides to reduce pests and disease.	Use beneficial insects and birds, mating disruption or traps to reduce pests and disease.
Use chemical herbicides to manage weeds.	Rotate crops, till, hand weed or mulch to manage weeds.
Give animals antibiotics, growth hormones and medications to prevent disease and spur growth.	Give animals organic feed and allow them access to the outdoors. Use preventive measures — such as rotational grazing, a balanced diet and clean housing — to help minimize disease.

Organic or not? Check the label

The U.S. Department of Agriculture (USDA) has established an organic certification program that requires all organic foods to meet strict government standards. These standards regulate how such foods are grown, handled and processed. Any farmer or food manufacturer who labels and sells a product as organic must be USDA certified as meeting these standards. Only producers who sell less than $5,000 a year in organic foods are exempt from this certification.

Products certified 95 percent or more organic display this USDA sticker.

If a food bears a USDA Organic label, it means it’s produced and processed according to the USDA standards and that at least 95 percent of the food’s ingredients are organically produced. The seal is voluntary, but many organic producers use it.

Products that are completely organic — such as fruits, vegetables, eggs or other single-ingredient foods — are labeled 100 percent organic and can carry a small USDA seal. Foods that have more than one ingredient, such as breakfast cereal, can use the USDA organic seal or the following wording on their package labels, depending on the number of organic ingredients:

• 100 percent organic. Products that are completely organic or made of all organic ingredients.
• Organic. Products that are at least 95 percent organic.
• Made with organic ingredients. These are products that contain at least 70 percent organic ingredients. The organic seal can’t be used on these packages.

Foods containing less than 70 percent organic ingredients can’t use the organic seal or the word “organic” on their product label. They can include the organic items in their ingredient list, however.

You may see other terms on food labels, such as “all-natural,” “free-range” or “hormone-free.” These descriptions may be important to you, but don’t confuse them with the term “organic.” Only those foods that are grown and processed according to USDA organic standards can be labeled organic.

Organic food: Buy or bypass?

Many factors may influence your decision to buy — or not buy — organic food. Consider these factors:

• Nutrition. No conclusive evidence shows that organic food is more nutritious than is conventionally grown food. And the USDA — even though it certifies organic food — doesn’t claim that these products are safer or more nutritious.
• Quality and appearance. Organic foods meet the same quality and safety standards as conventional foods. The difference lies in how the food is produced, processed and handled. You may find that organic fruits and vegetables spoil faster because they aren’t treated with waxes or preservatives. Also, expect less-than-perfect appearances in some organic produce — odd shapes, varying colors and perhaps smaller sizes. In most cases, however, organic foods look identical to their conventional counterparts.
• Pesticides. Conventional growers use pesticides to protect their crops from molds, insects and diseases. When farmers spray pesticides, this can leave residue on produce. Some people buy organic food to limit their exposure to these residues. Most experts agree, however, that the amount of pesticides found on fruits and vegetables poses a very small health risk.
• Environment. Some people buy organic food for environmental reasons. Organic farming practices are designed to benefit the environment by reducing pollution and conserving water and soil.
• Cost. Most organic food costs more than conventional food products. Higher prices are due to more expensive farming practices, tighter government regulations and lower crop yields. Because organic farmers don’t use herbicides or pesticides, many management tools that control weeds and pests are labor intensive. For example, organic growers may hand weed vegetables to control weeds, and you may end up paying more for these vegetables.
• Taste. Some people say they can taste the difference between organic and nonorganic food. Others say they find no difference. Taste is a subjective and personal consideration, so decide for yourself. But whether you buy organic or not, finding the freshest foods available may have the biggest impact on taste.

Buying tips

Whether you’re already a fan of organic foods or you just want to shop wisely and handle your food safely, consider these tips:

• Buy fruits and vegetables in season to ensure the highest quality. Also, try to buy your produce the day it’s delivered to market to ensure that you’re buying the freshest food possible. Ask your grocer what day new produce arrives.
• Read food labels carefully. Just because a product says it’s organic or contains organic ingredients doesn’t necessarily mean it’s a healthier alternative. Some organic products may still be high in sugar, salt, fat or calories.
• Don’t confuse natural foods with organic foods. Only those products with the “USDA Organic” label have met USDA standards.
• Wash all fresh fruits and vegetables thoroughly with running water to reduce the amount of dirt and bacteria. If appropriate, use a small scrub brush — for example, before eating apples, potatoes, cucumbers or other produce in which you eat the outer skin.
• If you’re concerned about pesticides, peel your fruits and vegetables and trim outer leaves of leafy vegetables in addition to washing them thoroughly. Keep in mind that peeling your fruits and vegetables may also reduce the amount of nutrients and fiber. Some pesticide residue also collects in fat, so remove fat from meat and the skin from poultry and fish.

content by:

Last Updated: December 20, 2006

FDA Says Foods From Cloned Animals Safe to Eat

The U. S. Food and Drug Administration and the Federal Department of Agricluture agree that meat and milk from cloned cattle, swine and goats, and their offspring, pose no safety concern, and that these products are no different than food from conventionally bred animals.

The following is exerpted from an article by Steve Reinberg, HealthDay Reporter

TUESDAY, Jan. 15 (HealthDay News) Food products such as meat and milk that come from cloned animals are as safe to eat as foods from conventionally bred animals, the U.S. Food and Drug Administration said Tuesday, January 15. The announcement seemingly lifts the last government barrier to the sale of meat, milk and other food products from cloned cattle, swine, goats and their offspring.

However, food producers suggested they would move slowly before embracing the controversial technology to gauge consumer reaction to the possibility of eating foods from cloned animals and their progeny.

There are only about 600 animal clones in the United States, and most of these are breeding animals, so, few clones will ever arrive at the marketplace.

The FDA isn’t requiring labeling or any other additional measures for food from cattle, swine or goat clones, or their offspring, because food derived from these sources doesn’t present a safety problem.

If a producer wanted to voluntarily label a product as “clone-free,” each request would be considered on a “case-by-case basis” to make sure such claims were truthful, agency officials said in a statement.

Food producers have voluntarily withheld cloned animals from the market pending the FDA’s decision, which is basically an advisory opinion. It wasn’t immediately clear Tuesday if that moratorium would end immediately or if other federal agencies must weigh in first, the Associated Press reported.

The FDA said cloned animals would primarily be used for breeding because of the expense involved in creating a clone, estimated at $13,500 for one cow. Agency officials said it would probably take several years for offspring of clones to enter the marketplace.

Even then, it’s not clear how many producers  or consumers would embrace the idea.

A 2006 survey by the Center for Food, Nutrition and Agriculture Policy at the University of Maryland found that one-third of adults said they wouldn’t consume milk or meat from cloned animals, even if the FDA determined it was safe.

In its statement, the FDA explained that an animal clone is a genetic copy of a donor animal, similar to an identical twin, but born at a different time. Cloning is not the same as genetic engineering, which involves altering, adding or deleting DNA. Because of the cost factors involved with cloning, such animals are intended for use as elite breeding animals to introduce desirable traits into herds more rapidly than would be possible using conventional breeding, the statement said.

Food & Water Watch, a consumer advocacy group, said the FDA’s “decision to allow the sale of meat and milk from cloned animals leaves consumers at risk and releases another questionable technology into the food supply.

“While more complete research is needed on this technology, there is still an underlying objection from consumers based on ethical and animal welfare concerns,” Wenonah Hauter, the group’s executive director, said in a prepared statement. “More than 150,000 people submitted comments to FDA earlier this year opposing animal food cloning. But despite widespread public disapproval, FDA is not planning to require labeling of products from cloned animals, keeping already wary consumers in the dark.”

Last week, the European Union’s Food Safety Authority issued a report concluding that meat and milk from cloned animals is probably safe. But there is “only limited data available” on the whole issue of cloning animals, so further consultation with scientists was urged by the safety agency, the Associated Press reported.

“Based on current knowledge, there is no expectation that clones or their progeny would introduce any new food safety risks compared with conventionally bred animals,” the wire service quoted the European Union preliminary report as saying.

More information about cloned meat and milk  here.

 While many say they will not eat cloned meat or milk from cloned animals, they won’t know if they are eating these products because the FDA is not requiring labeling.

Energy Drinks Bad for High Blood Pressure

People with high blood pressure should avoid consuming energy drinks, say researchers. In a study by Wayne State University, investigators found that within four hours of consuming the energy drinks, the participants’ blood pressure shot up by almost 10 percent. Their heart rate went up by as much as 11 percent.

The research, reported at a meeting of the American Heart Association, tested 15 healthy young adults who were given two cans a day of a popular energy drink containing caffeine, and underwent electrocardiograms and daily measurements of blood pressure and heart rate.

Participants had been asked to abstain from other forms of caffeine for two days prior to and throughout the study.

Energy drinks generally contain high levels of caffeine and taurine (an amino acid also found in protein-containing foods such as meats and fish), which have both been shown to affect blood pressure and heart function.

I found the following information about caffeine and energy drinks at Dr. Susan Mitchell’s ThirdAge Blog.

“Since caffeine is a major component of most energy drinks, here’s the bottom line from last week’s blog on caffeine and coffee: about 300 milligrams (mg) of caffeine per day is safe for most people. Remember that the average eight ounce cup of coffee contains 100-150mg so that’s equivalent to about 2-3 cups. However, if you’re caffeine sensitive and you notice that caffeine causes you to have headaches, feel irritable and restless, gives you a stomach ache or makes it difficult for you to sleep, you may want to consume less than average and determine what your body can tolerate so you still feel well. If you have high blood pressure or abnormal heart rhythms, the caffeine discussion is a good one to have with your doctor before it becomes a part of your diet.

So for the most part, caffeine’s bad rap is just that. It turns out that moderate caffeine consumption is ok and even helps us wake up and focus. But, what about all of these caffeinated energy drinks with names such as AMP, Full Throttle, RockStar, Coke Blak, Red Bull and Boo Koo? Creatively named, these drinks are just a few of the energy drinks on the market that give a caffeine blast plus some.

Companies market these mainly to male teenagers and 20-somethings, but also to ‘niche’ consumers such as those into extreme sports. I’ve seen girls drink them before their gymnastic and cheerleading workouts, particular those who are into competitive cheering and gymnastics. I think it’s a mistake for young athletes to think they can compete at a higher level by drinking these energy drinks. Here’s why.

It’s not the caffeine that’s the only issue. Here’s what you need to know so you can make an informed decision as to whether these caffeinated energy drinks are right for you or your family. Many of these drinks also contain a number of other ingredients that along with the caffeine can really give you a buzz. Your heart rate and blood pressure both go up and you could have trouble sleeping. This is particularly true in children who may be sensitive to caffeine and cannot gauge their reactions as well. Too much caffeine can also enhance feelings of anxiety and panic at any age.

For example, it’s common to see herbs like ginseng and guarana added to the drink. These herbs, like caffeine, also act as stimulants in the body so there’s the potential for a double whammy so to speak without realizing it.

Many also have amino acids such as taurine and arginine added. Typically that’s not an issue but there is no research to tell us what they do in the body when mixed with caffeine, herbs and other ingredients. There is speculation that these might also enhance the effect of the caffeine but we don’t know.

Remember…and this is very important…all of these ingredients are touted as ‘natural’ but the word ‘natural’ has no legal definition so it means whatever you want it to mean. These ‘natural’ ingredients may affect you or your kids in ways that you don’t want or like….so be aware of this.”

Before putting any unknown substance, whether food or medicinal,  into your body found out how it will affect you. Don’t put extra stress on your heart or other organs.