HEALTH & WELLNESS: Grape Skin Extract May Be Next Diabetes Treatment

Grape Skin Extract May Be Next Diabetes Treatment

Rachel Adams

May 09, 2014 - Blogs

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New research has uncovered a new possibility in diabetes management—grape skin extract.
Preliminary studies by researchers at Wayne State University have demonstrated that grape skin extract (GSE) exerts a novel inhibitory activity on hyperglycemia, which could be developed and used to aid in diabetes management.

Researchers will continue their look into the ingredient, via a recently funded study by the National Center for Complementary and Alternative Medicine of the National Institutes of Health. This $2.1 million transitional study will provide insights into the novel inhibitory action of GSE on postprandial hyperglycemia and will also provide preclinical data in support of the biological effectiveness and safety of GSE and its components in potential prevention and treatment of type 2 diabetes.

“It is hopeful that our research may eventually lead to the successful development of a safe, targeted nutritional intervention to support diabetes prevention and treatment," said Kequan Zhou, Ph.D., assistant professor of food and nutrition science in the College of Liberal Arts and Sciences, and lead investigator. “Our study will provide important pre-clinical data regarding the anti-diabetic mechanisms, biological efficacy and safety of GSE that should facilitate eventual translation into future clinical studies to assess GSE and its components as a safe, low-cost and evidence-based nutritional intervention for diabetes."

The diabetes rate in the United States nearly doubled in the past 10 years. Approximately 26 million Americans are now classified as diabetic, stressing an urgent need for safe and effective complementary strategies to enhance the existing conventional treatment for diabetes. The need to address diabetes is accompanied by the need to address obesity, which is another pressing health concern. Food Product Design’s Boardroom Journal, “Thinking Big: Chipping Away at Obesity," dives into the obesity issue, uncovering how the food, beverage and restaurant industries can help Americans thrive.

Sources:

• Newswise: Grape Skin Extract May Soon Be Answer to Treating Diabetes

HEALTH ALERT: Mom Was Right, Breakfast Really Is Important

Mom Was Right, Breakfast Really Is Important

Published May 01, 2014 in Food Product Design

PrintHow many times have we heard that breakfast is the most important meal of the day? Moms have been using that line for decades to get kids to sit down to a nutritious morning meal. Many of us, myself included, gobbled down some quick eggs, a bowl of cereal or even a Pop-Tart (brown sugar cinnamon was the bomb!) to appease mom. Yet, science keeps proving mom was right all along.

According to market research firm Technomic, 63 percent of Americans agree that skipping breakfast is unhealthy. Even more compelling though are studies showing that eating a nutritious breakfast offers many benefits—improved concentration, better weight control and increased strength and endurance.

Incorporating many types of healthy foods into your breakfast is an easy way to ensure your meal provides adequate energy and a healthy balance of nutrients, such as protein, carbohydrates, vitamins and minerals. A recent study published in the journal American Journal of Clinical Nutrition reported that missing even just one breakfast per week increases the risk of developing type 2 diabetes by 20 percent. Another study in the American Heart Association’s journal Circulation found men who reported skipping breakfast had a 27% higher risk of heart attack or death from coronary heart disease compared to those who did eat breakfast.

The American Egg Board’s second installment of its Incredible Breakfast Trends—Simply Nutritious—examined research supporting the nutritional value of eating breakfast and its contribution to well-being and overall health, as well as diners’ ongoing desire for high-quality protein.

What they found was protein is good for us, and consumers are craving it in different forms, not just eggs. The research found that while protein is getting a lot of attention, consumers both young and old understand the value of a high-protein breakfast and are seeking it out.

“There’s so much more awareness today among consumers about nutrition. They understand the value of protein and are deliberately seeking high-quality, lean sources to fuel their lives," said Elisa Maloberti, AEB director of egg product marketing. “Real eggs fit this trend perfectly. They’re highly nutritious and easily digested. This is important for consumers of every age, but can be particularly important for both the young and the elderly."

But our fast-paced schedules make eating a good breakfast even more important and difficult than ever. And while the classic American breakfast of protein-rich eggs and with a side of bacon and toast is still enjoyed today, there are many more options than a few years ago.

Luckily, food manufacturers have hurried to satisfy consumer demand and are developing protein-rich options for health-conscious consumers. Mintel data shows the percentage of new food and beverage launches making a high protein claim in 2013 was almost three times higher in the United States (23 percent) than in any other country. Beyond traditional protein choices, there’s been a surge in new products offering bacon, sausage or chorizo made of either turkey, chicken or tofu.

What’s more, consumer health concerns and desire for convenience and portability are driving new product offerings in the packaged breakfast baked goods market that’s estimated to grow to $5 billion by 2017, according to Packaged Facts. Manufacturers have responded with single packs, minis and bite-size products and other items to make breakfast easier, as they try to compete with breakfast and nutritional bars, handheld breakfast sandwiches, and other portable options

Food manufacturers are creating healthier options of the breakfast foods consumers are demanding. Check out“Building a 21^st Century Breakfast" in Food Product Design’s Content Library to take a look at fiber, sodium reduction, dairy and fruits and vegetables as healthy options for the breakfast-food formulator. For waffles, pancakes and other grain-based offerings, “Formulating With Whole Grains" provides food formulators with guidelines and ingredient suggestions.

HEALTH ALERT: COFFEE MAY REDUCE DIABETES RISK 25%

COFFEE MAY REDUCE DIABETES RISK 25%

Published November 15, 2013 in Food Product Design 

Posted in News, Coffee, Beverages, Caffeine, Diabetes, Healthy, Healthy Foods, Nutrition, Diet, Insulin,Science & Research, International, Carbohydrates, Glucose

EVESHAM, England—Regular, moderate coffee consumption may decrease type 2 diabetes risk by 25%, according to a report published by the Institute for Scientific Information on Coffee (ISIC).

The report, "Good things in life: Can coffee help in type 2 diabetes risk reduction?," outlines the latest research on coffee and type 2 diabetes, including epidemiological evidence showing that drinking three to four cups of coffee per day is associated with an approximate 25% lower risk of developing type 2 diabetes, compared to consuming none or less than two cups per day.

Research has also suggested an inverse dose response, with each additional cup of coffee reducing the relative risk of developing type 2 diabetes by 7%-8%. Caffeine is unlikely to be responsible for the protective effects of coffee, as both caffeinated and decaffeinated coffee are associated with a lower risk of type 2 diabetes.

Some of the key mechanistic theories that underlie the possible relationship between coffee consumption and the reduced risk of diabetes include the 'energy expenditure hypothesis,' which suggests that caffeine in coffee stimulates metabolism and increases energy expenditure; and the 'carbohydrate metabolic hypothesis,' which suggests coffee components play a key role by influencing the glucose balance within the body.

There is also a subset of theories that suggest coffee contains components that may improve insulin sensitivity though mechanisms such as modulating inflammatory pathways, mediating the oxidative stress of cells, hormonal effects or by reducing iron stores.

While coffee has been linked to many additional health benefits, including cancer prevention and reduced suicide risk, its overall effects on health are still skewed.

Sources:

• Institute for Scientific Information on Coffee: Moderate coffee consumption may reduce risk of type 2 diabetes by 25%

Check out my new e-book entitled: "Social Media Marketing in Agri-Foods: Endless Profit and Painless Gain"

The book is available on Amazon and Kindle for $4.99 USD. Visit amazon/Kindle to order now:
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HIGH-FIBER DIETS DECREASE DIABETES, CVD RISK

Published July 3, 2013 in Food Product Design

Posted in News, Science & Research, Diet, Nutrition, Carbohydrates, Weight Management, Fiber,Bakery / Cereal, Bakery, Grains / Pasta / Tuber, Grains, Whole Grain, Heart Health, Diabetes,Cardiovascular, Healthy, Healthy Foods, Glycemic Index, Bran, Obesity, Cholesterol, Breakfast, Breakfast Cereal, Rice, Bread

HOUSTON—A diet high in fiber and whole grains can help lower the risk of developing diabetes and heart disease, according to new research published in The American Journal of Clinical Nutrition.

The research involved an analysis of 28 studies that linked lowered diabetes risk and whole grain consumption, 33 studies on the risk of cardiovascular disease and 19 on obesity. Evidence from these studies suggests foods rich in cereal fiber or mixtures of whole grains and bran are "modestly associated" with a reduced risk of obesity, diabetes and cardiovascular diseases.

Components in whole grains have the ability to block two very low-density lipoproteins (VLDLs), triglyceride and apolipoprotein CIII (apoCIII), both of which have been shown to increase the risk of heart disease. Also, because whole grains have a lower glycemic index compared to refined grains, they may aid in weight loss and management.

Researchers said the strongest evidence for health benefits came from cereal fiber, including breakfast cereals, breads and brown rice with high fiber content. People who ate the most cereal fiber or whole grains and bran lowered their diabetes risk by about 18% to 40% compared to those who ate the least.
Similarly, people who consumed the most cereal fiber had a 22% to 43% lower risk of stroke, and a 14% to 26% lower risk of cardiovascular diseases.

Fiber-rich grains also linked to lower body weights, but only to a small extent.

• Check out my latest e-book entitled: "Social Media Marketing in Agri-Foods: Endless Profit and Painless Gain"

The book is available on Amazon and Kindle for $4.99 USD. Visit amazon/Kindle to order now:
http://www.amazon.ca/Social-Media-Marketing-Agri-Foods-ebook/dp/B00C42OB3E/ref=sr_1_1?s=digital-text&ie=UTF8&qid=1364756966&sr=1-1

Thanks for taking the time!

5 OR MORE CUPS OF COFFEE A DAY INCREASES WEIGHT GAIN, DIABETES RISK

Published May 30, 2013 in Food Product Design

PERTH, Australia—Individuals who drink 5 or more cups of coffee a day may put themselves at risk for weight gain and an increased risk of diabetes, according to a new study published in the Journal of Agricultural and Food Chemistry. The findings suggest a polyphenol in coffee called chlorogenic acid (CGA) known to reduce blood pressure and aid weight loss has the opposite effect in large doses.
Researchers from the Western Australian Institute for Medical Research (WAIMR) and the University of Western Australia's School of Medicine and Pharmacology found excess consumption of CGA found in coffee could have health implications, from preventing fat loss to developing insulin resistance.
Studies have shown that coffee consumption lowers the risk of developing type 2 diabetes. This also included research on decaffeinated coffee, which suggested that the health benefits are from a compound in coffee apart from caffeine.

“With this in mind, we studied the effects of polyphenols, or more specifically CGAs, which are very rich in coffee but also found in tea and some fruits including plums. The CGAs were previously known for their health benefits, increasing insulin sensitivity and reducing blood pressure and body fat accumulation," the researchers said. “However, this study proved the opposite in dosages equivalent to five or six cups of coffee per day."

The researchers found that the equivalent dose of CGA fed to laboratory mice affected the utilization of fat in the liver and caused abnormal retention of fat within cells. The obese mice also had a tendency for a higher degree of glucose intolerance and increased insulin resistance. They also found CGA doesn't prevent weight gain in obese laboratory mice fed a high-fat diet when used at higher doses.

“It seems that the health effects are dose-dependent. A moderate intake of coffee, up to three to four cups a day still seems to decrease the risk of developing diseases such as cardiovascular disease and type 2 diabetes," the researchers added. "Everybody knows about the effects of caffeine, but when we're considering our lifestyle choices it's important to remember that compounds such as CGA can have an effect on our health if they're not consumed in moderation."

Sources:

• Western Australian Institute for Medical Research: Study Questions the Effectiveness of Coffee for Weight Loss

Check out my latest e-book entitled: "Social Media Marketing in Agri-Foods: Endless Profit and Painless Gain".  

The book is available on Amazon and Kindle for $4.99 USD. Visit amazon/Kindle to order now:
http://www.amazon.ca/Social-Media-Marketing-Agri-Foods-ebook/dp/B00C42OB3E/ref=sr_1_1?s=digital-text&ie=UTF8&qid=1364756966&sr=1-1

Written by Bruce MacDonald, a 30 year veteran of the Agri-food industry, in "Social Media Marketing in Agri-Foods: Endless Profit and Painless Gain", Bruce applies his background and expertise in Agri-foods and social media to the latest trends, tools and methodologies needed to craft a successful on-line campaign. While the book focuses on the Agri-food market specifically, I believe that many of the points Bruce makes are equally applicable to most other industries.