Amazing Collection of Nutrition

The Functional Food Trend: What’s Next And What Americans Think About Eggs

Linda C. Gilbert

HealthFocus, Inc. Des Moines, Iowa

Objective: The HealthFocus^® National Study of Public Attitudes and Actions Toward Healthy Foods is conducted every two years to identify current issues in consumer health and nutrition behavior and attitudes, to assess the trends in consumer priorities and to develop an understanding of where consumers are headed in their behavior towards their health and diet. This paper focuses on consumer interests in functional nutrition for disease prevention and health enhancement. It examines the role consumers see for eggs in healthy diets. Continue reading →

The Changing Face of Functional Foods

Clare M. Hasler, Ph.D.

Functional Foods for Health Program, University of Illinois, Urbana, Illinois E-mail: c-hasler@uiuc.edu

Consumers began to view food from a radically different vantage point in the 1990s. This “changing face” of food has evolved into an exciting area of the food and nutrition sciences known as functional foods. Functional foods can be defined as those providing health benefits beyond basic nutrition and include whole, fortified, enriched or enhanced foods which have a potentially beneficial effect on health when consumed as part of a varied diet on a regular basis at effective levels. Continue reading →

Changes in Body Composition with Conjugated Linoleic Acid

James P. DeLany, PhD, and David B. West, PhD

Pennington Biomedical Research Center, 6400 Perkins Road, Baton Rouge, Louisiana E-mail: delanyjp@pbrc.edu

Conjugated linoleic acid has been shown to reduce body fat accumulation in several animal models. We have conducted several studies in AKR/J mice showing that CLA reduces body fat accumulation whether animals are fed a high-fat or low-fat diet, with no effect on food intake. Continue reading →

Conjugated Linoleic Acid and Bone Biology

Bruce A. Watkins, PhD, FACN, and Mark F. Seifert, PhD

Purdue University, Department of Food Science, Lipid Chemistry and Molecular Biology Laboratory, West Lafayette, Indiana, and Department of Anatomy, Indiana University School of Medicine, Indianapolis, Indiana E-mail: watkins@foodsci.purdue.edu

Osteoporosis, osteoarthritis and inflammatory joint disease afflict millions of people worldwide. Inflammatory cytokines inhibit chondrocyte proliferation and induce cartilage degradation for which part of the response is mediated by PGE₂. Continue reading →

Influence of Conjugated Linoleic Acid (CLA) on Establishment and Progression of Atherosclerosis in Rabbits

David Kritchevsky, PhD, Shirley A. Tepper, Scott Wright, Patrick Tso, PhD, and Susanne K. Czarnecki, PhD

The Wistar Institute, Philadelphia, Pennsylvania (D.K., S.A.T., S.W.), Department of Pathology, University of Cincinnati, Cincinnati, Ohio (P.T.), Department of Chemistry, Chestnut Hill College, Philadelphia, Pennsylvania (S.K.C.) E-mail: kritchevsky@wistar.upenn.edu

Objective: To determine effects of conjugated linoleic acid (CLA) on establishment and progression of experimentally-induced atherosclerosis in rabbits. Continue reading →