Fat Supplementation in Athletes

Posted on December 25, 2010 by admin

A Perspective on Fat Intake in Athletes

David R. Pendergast, EdD, John J. Leddy, MD, and Jaya T. Venkatraman, PhD

Department of Physiology and Biophysics (D.R.P.), Sports Medicine Institute, Department of Orthopedics (J.J.L.), School of Medicine and Biomedical Sciences; Nutrition Program, Department of Physical Therapy, Exercise and Nutrition Sciences, School of Health Related Professions (J.T.V.), University at Buffalo, Buffalo, New York [dpenderg@ubmedh.buffalo.edu]

Performance in endurance events is dependent upon the maximal aerobic power, the percentage of that power that can be sustained and the availability of substrates (carbohydrates [CHO] and fats). The purpose of this paper is to present a perspective of recent studies that demonstrate the role of fat intake and oxidation on endurance performance. Continue reading →

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Consumers, and Intake of Whole Grains

Posted on December 25, 2010 by admin

Helping Consumers Achieve Recommended Intakes of Whole Grain Foods

Judi F Adams, MS RD, and Alta Engstrom, RD, LD

Wheat Foods Council, Parker, Colorado [judia@wheatfoods.org]

According to research data from both the USDA and private companies, Americans consume approximately one serving of whole grain foods per day. Current guidelines recommend three or more servings a day. The health benefits of whole grains are well documented. Continue reading →

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Dietary Intake of Whole Grains

Posted on December 25, 2010 by admin

Dietary Intake of Whole Grains

Linda E. Cleveland, MS, RD, Alanna J. Moshfegh, MS, RD, Ann M. Albertson, MS, RD, Joseph D. Goldman, MA

U.S. Department of Agriculture, Agricultural Research Service, Beltsville Human Nutrition Research Center, Food Surveys Research Group, Beltsville, Maryland (L.E.C., A.J.M., J.D.G.), Bell Institute of Health and Nutrition, General Mills, Inc., Minneapolis, Minnesota (A.M.A.) [lcleveland@rbhnrc.usda.gov]

Objective: The objective of this study was to provide national estimates of whole-grain intake in the United States, identify major dietary sources of whole grains and compare food and nutrient intakes of whole-grain consumers and nonconsumers. Continue reading →

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Whole Grain Fiber and Mortality

Posted on December 25, 2010 by admin

Fiber from Whole Grains, but not Refined Grains, Is Inversely Associated with All-Cause Mortality in Older Women: The Iowa Women’s Health Study

David R. Jacobs, Jr, PhD, Mark A. Pereira, PhD, Katie A. Meyer, MPH, and Lawrence H. Kushi, ScD

Division of Epidemiology, School of Public Health, University of Minnesota, Minneapolis, Minnesota (D.R.J., M.A.P., L.H.K.), Department of Epidemiology, School of Public Health, Harvard University, Cambridge, Massachusetts (K.A.M.) [jacobs@epi.umn.edu]

Background: Inconsistencies in epidemiologic findings relating grain fiber to chronic disease may be explained by differentiating nutrient-rich fiber derived from whole grain vs. nutrient-poor fiber derived from refined grain.

Objective: Given that phytochemicals are most varied and abundant in the outer layers of grains, we tested the hypothesis that whole grain fiber consumption is associated with a reduced mortality risk in comparison to a similar amount of refined grain fiber. Continue reading →

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Whole Grains and Fibers Result in Insulin Resistance

Posted on December 25, 2010 by admin

Mechanisms of the Effects of Grains on Insulin and Glucose Responses

Judith Hallfrisch, PhD, FACN, and Kay M. Behall, PhD

Diet and Human Performance Laboratory, Beltsville Human Nutrition Research Center, Agricultural Research Service, United States Department of Agriculture, Beltsville, Maryland [hallfrisch@bhnrc.arsusda.gov]

Consumption of a number of grains and grain extracts has been reported to control or improve glucose tolerance and reduce insulin resistance. The inability of the body to maintain normal glucose levels or to require excessive levels of insulin to do so has been called glucose intolerance, impaired glucose tolerance and insulin resistance. Continue reading →

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