HEALTH ALERT: Wendy’s Drops Soda from Kids’ Meals; Is BK Next?

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Wendy’s Drops Soda from Kids’ Meals; Is BK Next?

Judie Bizzozero

January 20, 2015 - Blog

n the continuing battle of soda wars, Wendy’s is the latest fast-food company to surrender to pressure from parents and health advocacy groups urging it burger chain to remove sugar-sweetened beverages from its children’s menus in an effort to combat childhood obesity.

The move was hailed by MomsRising.org, the Interfaith Center on Corporate Responsibility, and the Center for Science in the Public Interest (CSPI), all of which have been urging the chain to improve the nutritional quality of its kids' meals by removing soda from the kids menu.

According to the advocacy groups, soda is not an appropriate beverage choice for children, given that sugary drinks contribute to diabetes, heart disease, obesity, tooth decay, and other health problems in children and adults. They cited research in The Lancet that found drinking just one additional sugary drink every day increases a child's odds of becoming obese by 60 percent.

Fast-food restaurants have been under fire for years to remove sugary drinks from their kids’ menus and to reduce marketing tactics to children.

In 2011, McDonald's revamped its Happy Meals with its “Commitments to Offer Improved Nutrition Choices" initiative, a long-term plan to help customers—especially families and children—make nutrition-minded choices when dining out. In 2013, the fast-food giant announced it will market only water, milk and juice as the beverage in Happy Meals on menu boards and in-store and external advertising; utilize Happy Meal and other packaging innovations and designs to generate excitement for fruit, vegetable, low/reduced-fat dairy, or water options for kids; dedicate Happy Meal box or bag panels to communicate a fun nutrition or children’s well-being  message; and ensure 100 percent of all advertising directed to children to include a fun nutrition or children’s well-being message.

Last week’s move by Wendy’s to reduce sugar-sweetened beverages to kids now leaves Burger King as the only Big 3 burger chain still with soda in meals specifically intended for children. Will BK follow suit and remove sugary drinks from its kids’ menus? Other large chains including Subway, Chipotle, Arby’s and Panera already don’t include soda as the default option in their kids’ meals.

CSPI Senior Nutrition Policy Counsel Jessica Almy said: “Restaurants should not be setting parents up for a fight by bundling soda with meal options designed for kids. Wendy's is taking a responsible step forward that will improve children's health and make it easier for parents to make healthy choices for their children. We hope Burger King, Applebee's, IHOP, and other chains follow suit."

But if you think the soda war is only being found at the restaurant level, think again.

In June 2104, a proposed bill in California that would have required sugar-sweetened beverages to carry warning labels similar to those on alcohol and tobacco fizzled out when it failed to clear the Assembly Committee on Health.
Remember the infamous restriction on super-sized sodas in New York City that was implemented in 2012 as part of former Mayor Michael Bloomberg’s anti-obesity campaign? Nearly two years later in June 2014, New York’s highest court permanently killed the “Portion Cap Rule." (Click here to view the Slide Show “History of Mayor Bloomberg's Soda Ban."

The majority’s ruling will most certainly not end the contemporary debate on how the United States should tackle an obesity epidemic compromising the health of millions of Americans and whether Congress, states and local governments should impose restrictions on fatty and sugary foods and beverages. In fact, California recently proposed a state law that would have required a warning label on sugar-sweetened beverages. But the bill recentlydied after it failed to clear the California Committee on Health.

The conversation over the role of government in promoting nutrition could soon shift to Capitol Hill where Rep. Rosa DeLauro (D-Conn.) intends to introduce a bill to tax sugar-laden beverages.

HEALTH ALERT: Consumers’ Perception of Fibers

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Formulating Foods explores the latest health and nutrition news and research—as well as the latest ingredient and food application innovations—to determine what consumers want (and need) from the food and beverage products they consume, and how industry can make it happen.

Consumers’ Perception of Fibers

Alissa Marrapodi

January 13, 2015 - Blog

As consumers continue their search for the next hot healthy ingredient, fiber continues to top the charts. Food Product Design continues to dive into the topic of fiber [check out our Fiber Content Library], as it proves time and time again to be a staple in what consumers consider a healthy diet.

According to new research from BENEO, a manufacturer of functional ingredients, consumers have a high level of awareness of fiber as an important ingredient for a healthy and balanced diet. The new research, produced by Health Focus International, quantified insights that directly link to today’s consumer focus on eating healthier foods made with natural and non-genetically modified organism (GMO) ingredients. An overwhelming 93 percent of the 1,000 consumers interviewed said fiber is good for their overall health. Consumers are also aware that fibers contribute to a healthy gut and weight management, with 91 percent responding that fiber is beneficial for their intestinal health and 68 percent saying fiber helps them feel fuller longer. Moreover, 63 percent maintain that fiber helps them eat less during the day.

From breakfast cereals and bars to fiber-rich snacks and baked goods, food with fiber are a draw for consumers. More than 60 percent of the respondents said breakfast cereals, cereal bars, bread and yogurt are most suitable to provide digestive health benefits. In terms of claims, 67 percent found “high in natural fiber" as a very appealing fiber claim for food and beverage products. The survey results show a clear preference for natural products—47 percent of respondents are actively seeking natural fibers and 45 percent consider non-GMO products as “better."
What’s interesting, however, is consumers are differentiating among fibers. In terms of product designation, 62 percent of respondents prefer chicory root fiber as the most natural soluble fiber. In contrast, only 42 percent and 3 percent of consumers, respectively, perceive soluble corn fiber and polydextrose as natural fibers. Interestingly, the research results mirror actual ingredient production methods. Unlike other fibers—for example soluble corn fiber and polydextrose that are artificially or chemically made—chicory root fiber is naturally sourced and produced by a gentle hot water-extraction method. Additionally, chicory root scores best, with 57 percent of the respondents not linking chicory root fiber to GMO. (Chicory root fiber is non-GMO and a natural source of dietary fiber. It can also be found in artichokes and onions.)

As Judie Bizzozero pointed out in her blog, 10 Food, Nutrition & Health Trends for 2015, sugar is a top 10 trend in food, nutrition and health for 2015. According to the “10 Key Trends in Food, Nutrition, and Health 2015" report from New Nutrition Business, sugar replaces fat and salt as the new dietary demon. The spotlight on sugar content has created a challenge for food companies that are wrestling with how to meet expectations of lower sugar and boost business.

BENEO’s research seconds this; its results show consumers are particularly concerned about the sugar content in food and drinks, with 63 percent of respondents indicating they try to avoid or limit sugar; only artificial sweeteners are avoided even more. This goes hand-in-hand with the fact that consumers look for the calorie, fat and sugar content of a product before purchasing it (69 percent, 65 percent and 62 percent, respectively).

“These results clearly show that consumers are actively looking for natural functionality in their daily diets," said Joseph O’Neill, president and general manager of BENEO, Inc.

HEALTH & WELLNESS GLOBAL SALES UPDATE

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Global Health & Wellness Sales Hit $774 Billion

Judie Bizzozero

October 07, 2014 - Blog

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Rising awareness among consumers toward health benefits of foods and beverages for potential disease prevention and overall wellness are key factors driving growth in the global health-and-wellness market. According to data from Euromonitor International, the sector will witness sales of approximately $774 billion in 2014.

“Healthy food and beverages are once again outperforming their non-health and wellness counterparts," said Ewa Hudson, global head of health and wellness research at Euromonitor International. “Healthy soft drinks will account for half of global soft drink retail sales in 2014 and over the next five years, healthy packaged food will account for one-third of total packaged food retail sales."

In terms of sales, milk formula is the world’s fastest-growing health-and-wellness category, reaching $4.3 billion in 2014. Gluten-free bakery products are the third-fastest growing health-and-wellness category with sales up by 16 percent in 2014. Naturally healthy ready-to-drink tea is projected to grow by $14.5 billion, which is nearly $2 billion more than energy drinks between 2014-2019.

Emerging markets also are driving growth in health and wellness are, adding 87 percent of absolute growth between 2009-2014. Despite this, developed markets still account for 60 percent of total global health-and-wellness retail sales.

“These markets should not be overlooked and instead should be considered an innovation hotspot promoting a more personalized approach to nutrition, with a focus on areas such as brain and vision health or food intolerance," Hudson said.

So as the global market for heath-and-wellness products matures, product designers searching for successful introductions have to carefully position their products to make sure they meet consumer expectations for efficacy and match the flavor of their conventional counterparts. Food Product Design’s free “Functional Foods and Beverages"Digital Issue delves into the market growth for the functional foods and beverage category, formulating functional beverages, protein's role in functionality, as well as demographic cohorts that should be considered when developing functional foods and beverages.

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Resveratrol in Wine, Grapes Hampers Acne

Rachel Adams

October 03, 2014 - Blog

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Got grapes? UCLA researchers have demonstrated how resveratrol, an antioxidant derived from grapes and found in wine, works to inhibit growth of the bacteria that causes acne.

Millions suffer from acne, and it has a significant psychosocial effect on patients, but limited progress has been made in developing new strategies for treating it. According to researchers, antibiotic resistance and side effects limit the efficacy of the current treatments, which include benzoyl peroxide, retinoids, antibiotics and Accutane (isotretinonin).
The new research shows combining resveratrol with a common acne medication, benzoyl peroxide, may enhance the drug’s ability to kill the bacteria and could translate into new treatments. Benzoyl peroxide is an oxidant that works by creating free radicals that kill the acne bacteria.

Resveratrol has received a lot of positive attention from the medical community in recent years. The antioxidant is the substance that has prompted some doctors to recommend that adults drink red wine for its heart-health properties. It stops the formation of free radicals, which cause cell and tissue damage.

These benefits resonate well with consumers, who are increasingly seeking products that emphasis wellness and provide benefits beyond basic nutrition. In the Digital Issue, Focus on Wellness, Food Product Design takes a close look at how product designers can incorporate healthful ingredients—including vitamins, minerals, fiber and omega-3s—into food and beverages.

The present study, in early lab findings, demonstrated that resveratrol and benzoyl peroxide attack the acne bacteria, called Propionibacterium acnes, in different ways.

“We initially thought that since actions of the two compounds are opposing, the combination should cancel the other out, but they didn’t," said Emma Taylor, Ph.D., and the study’s first author and assistant clinical professor of medicine in the division of dermatology at the David Geffen School of Medicine at UCLA. “This study demonstrates that combining an oxidant and an antioxidant may enhance each other and help sustain bacteria-fighting activity over a longer period of time."

The team grew colonies of the bacteria that causes acne and then added various concentrations of resveratrol and benzoyl peroxide both alone and together. The researchers monitored the cultures for bacterial growth or killing for 10 days.

They found that benzoyl peroxide was able to initially kill the bacteria at all concentration levels, but the effect was short lived and didn’t last beyond the first 24 hours.

On the other hand, resveratrol didn’t have a strong killing capability, but it inhibited bacterial growth for a longer period of time. Surprisingly, the two compounds together proved the most effective in reducing bacteria counts.
“It was like combining the best of both worlds and offering a two-pronged attack on the bacteria," said senior author Jenny Kim, Ph.D., professor of clinical medicine in the division of dermatology at the Geffen School.

Scientists have understood for years how benzoyl peroxide works to treat acne, but less has been known about what makes resveratrol effective—even though it has been the subject of previous studies. Using a high-powered microscope, the UCLA researchers observed that bacteria cells lost some of the structure and definition of their outer membranes, which indicated that resveratrol may work by altering and possibly weakening the structure of the bacteria.

The researchers also cultured human skin cells and blood cells with the two compounds to test their toxicity. They found that benzoyl peroxide was much more toxic than resveratrol, which could help explain what causes skin to become red and irritated when it’s used as a topical treatment in high dose or concentration.

Taylor noted that combining the two compounds allowed for prolonged antibacterial effects on the acne bacteria while minimizing its toxicity to other skin cells. The finding could lead to a more effective and less irritating topical acne therapy.

“We hope that our findings lead to a new class of acne therapies that center on antioxidants such as resveratrol," Taylor said.

HEALTH & WELLNESS: Diet Soda May Alter Our Gut Microbes And The Risk Of Diabetes

Diet Soda May Alter Our Gut Microbes And The Risk Of Diabetes

by ALLISON AUBREY

September 17, 2014 4:47 PM ET

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Should we drink diet soda or not? The latest study doesn't really clear things up.

Justin Sullivan/Getty Images

The debate over whether diet sodas are good, bad or just OK for us never seems to end.

Some research suggests zero-calorie drinks can help people cut calories and fend off weight gain.

But in recent years, the idea that artificial sweeteners may trick the brain and lead to "metabolic derangements," as one researcher has theorized, has gained traction, too.

Now, a new study published in the journal Nature introduces a new idea: Diet sodas may alter our gut microbes in a way that increases the risk of metabolic diseases such as Type 2 diabetes — at least in some of us.

In the paper, researchers at the Weizmann Institute of Science in Israel describe what happened when they fed zero-calorie sweeteners, including saccharin, aspartame and sucralose, to mice.

"To our surprise, [the mice] developed glucose intolerance," Weizmann researcher Eran Elinav tells us.

Intrigued by the findings, Elinav and his colleague Eran Segal set out to determine if this might happen in people as well.

First, they analyzed data collected from a group of about 400 people who are enrolled in an ongoing nutrition study. They found that people who were heavy consumers of artificial sweeteners had slightly elevated HbA1C levels (a long-term measure of blood sugar) — compared with people who rarely or never consumed artificial sweeteners.

Next, they recruited seven volunteers — people who were not in the habit of drinking diet drinks — and asked them to start consuming the equivalent of 10-12 of those fake sugar packets during a one-week experiment.

"What we find is that a subgroup [four of the seven people] developed significant disturbances in their blood glucose even after short-term exposure to artificial sweeteners," Elinav says.

For example, results of a glucose tolerance test found that some individuals' blood sugar temporarily shot up to levels that are characterized as pre-diabetic within just a few days of introducing the artificial sweetener.

"This was a surprise to us," Elinav says.

And how it's happening may be even more surprising. Their experiments showed that artificial sweeteners can alter the mix of bacteria in the guts of mice and people in a way that can lead some to become glucose intolerant.

"I found this work exciting, because to me it's a new idea," says physician Martin Blaser, who directs the Human Microbiome Program at New York University.

After reading the paper, he says: "I can just tell you, ... as a middle-aged man who's concerned about his diet and his waistline — and [as] somebody who drinks diet soda — I didn't drink any yesterday."

While the findings are preliminary, the paper could begin to explain why studies of diet soda point in opposite directions.

"All of us have a microbiome," made up of trillions of organisms. "[It's] extremely complex. Everybody's microbiome is a little different," Blaser says.

And the ways our microbiomes respond to what we eat can vary, too.

In the study, the Israeli researchers find that as mice and people started consuming artificial sweeteners, some types of bacteria got pushed out, and other types of bacteria began to proliferate.

It could be that for some people who responded negatively to the artificial sweetener, the bacteria that got crowded out were helping to keep glucose in check.

How it's happening isn't clear, and Blaser says a lot more research is needed.

"So that's the next step," Blaser says. "Firstly, for [researchers] to confirm this, to see if it's really true." And the next challenge is to understand the mechanism. "How does the change in the microbial composition — how is it causing this?"

Lots of researchers agree they'd like to see a large-scale study.

"It's much too early, on the basis of this one study, [to conclude that] artificial sweeteners have negative impacts on humans' [risk for diabetes]," says James Hill, director of the Center for Human Nutrition at the University of Colorado.

He points to a randomized controlled trial published in 2011 that found artificial sweeteners helped to limit the rise in blood sugar in a group of slightly overweight people, compared with sugar.

Hill also points to a study of people on the National Weight Control Registry that found successful long-term dieters tend to consume artificially sweetened foods and beverages at a higher rate compared with the general population.

So expect the debate over diet sodas to continue — and also anticipate hearing more about the role of our microbiomes.

It's clear that our gut microbes are not just passive organisms hitching a ride on our bodies, says Kirsten Tillisch, a gastroenterologist at the University of California, Los Angeles. "They're affecting our health in active and powerful ways."

Tillisch's take on the new research: It's hypothesis-generating.

She says many patients come in asking about diet sodas. Some keep drinking them, even while complaining that diet drinks give them headaches or make them feel bloated.

Her solution: Drink water instead.

HEALTH & WELLNESS: Study Says BMI to Blame For Hypertension, Not Sodium

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Study Says BMI to Blame For Hypertension, Not Sodium

Rachel Adams

September 10, 2014 - Blog

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High blood pressure—also known as hypertension—is the most prevalent chronic disease worldwide, and a leading risk factor for heart disease and stroke. While high-sodium diets have long been linked to increased blood pressure, a new study suggests body mass index (BMI) may be the main contributing factor of blood pressure levels.

The study looked at data from 8,670 participants from the NutriNet-Santé Study, an ongoing French web-based cohort study. Dietary intakes were assessed using three 24-hour records, while a questionnaire determined lifestyle factors. In addition to the web study, blood pressure measurements were collected and participants underwent a clinical examination.

The dietary questionnaires looked at alcohol consumption, mineral intake—including sodium, potassium, calcium, magnesium and phosphorus—and total energy intake. Demographic, health and lifestyle data were collected at baseline and yearly thereafter using web-based questionnaires.

Age-adjusted associations and then multivariate associations between systolic BP (SBP) and lifestyle behaviors were estimated using multiple linear regressions.

Of the 8,670 volunteers, 84 (4 percent) men and 229 (3.5 percent) women reported being hypertensive (without hypertensive drug use). Regarding blood presssure measurements, 586 (28.2 percent) men and 775 (11.8 percent) women were hypertensive. Globally, salt consumption was higher in hypertensive participants compared with those who were nonhypertensive. Hypertensive participants displayed higher BMI than those who were not and they were more active.

Ultimately, there were a variety of factors that impacted blood pressure levels, including fruit and vegetable intake—which positively impacted blood pressure—and BMI. However, the study authors concluded, “BMI was the main contributory modifiable factor of BP level after multiple adjustments."

The relationship between BMI and SBP level was strong in both sexes where SBP was higher in participants with elevated BMIs. Salt intake was positively associated with SBP in men but not in women (results were similar using sodium intake from foods). Further, adjustments of total energy intake (without alcohol) did not modify the results. The negative relationship between consumption of fruits and vegetables was significant in both sexes. SBP increased significantly with the dietary sodium–potassium ratio in both sexes. Alcohol consumption was positively associated with SBP in both sexes.

Of course, these findings don’t take sodium off the radar. FDA recently confirmed its plans to release voluntary guidelines to reduce sodium levels in processed foods and restaurant foods nationwide.

Salt is the greatest contributor of sodium in the diet, and is responsible for 90 percent of the sodium consumed, according to the Centers for Disease Control and Prevention. Reducing salt content in food and beverage products can go a long way in sodium-reduction efforts. However, salt contributes both flavor and functionality in a range of applications, and is not easily replaced. Fortunately, Food Product Design dove into the topic in its recent Digital Pulse, The Salt of the Matter: Trends in Sodium Reduction.

HEALTH & WELLNESS Low-carb diet hype belies the fact there is no cure-all, quick-fix regimen for everyone

HEALTH

Low-carb diet hype belies the fact there is no cure-all, quick-fix regimen for everyone

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Jennifer Sygo | September 9, 2014 5:15 PM ET
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Mario Laporta/AFP/Getty Images filesLow-carb dieters who find themselves drawn back to the pizza oven or bread box a few months after following one of the regimens end up feel like "failures" and should seek out other ways to control calorie intake, Jennifer Sygo suggests.

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Are low carbohydrate diets finally ready for prime time?

If you take the latest study — published in the Annals of Internal Medicine and widely reported last week — at face value, you might argue that could be the case. In the study, 148 obese men and women without cardiovascular disease or diabetes were randomized to one of two diet groups, and provided with nutrition counselling to support their new dietary habit for a year. One group was asked to follow a diet providing a mere 40 grams of digestible carbohydrates per day (that’s less than the amount in two slices of bread), while the other was counselled on a diet designed to provide less than 30% of their calories from fat.

Not so fast, say some.After a year, the subjects on the low-carb diet lost significantly more weight than those on the so-called low fat diet, and their cholesterol profile also improved more than their fat-minding counterparts. This has led an explosion of media coverage, as well as online discussion and debate as to whether or not we can finally anoint low-carb as “the best” diet for our health.

Yale University professor and researcher Dr. David Katz lambasted the study, calling its core question (low-carb versus low-fat) “dumb,” and implying the journal has lowered itself by even publishing it. Katz’s main issue? At the top of the list is the fact that the low-carb intervention was much more intensive than the low-fat. To wit: while the low carb group was instructed to cut their carb intake by a whopping 75%, the low fat group only needed to drop their fat intake by about 5% (from 35% of their daily intake at baseline, to 30% during the study). And while the low-fat group was advised to eat whole grains and plenty of fibre, the average fibre intake was only 15 grams per day, or about half the target for a healthy adult. The bottom line? The low-fat diet group seemingly did little to change their diets, so it shouldn’t be a surprise that their results looked decidedly mediocre compared to the results for a group who embarked on, and were supported through, a far more substantial dietary change.

While Katz’s points are valid, the study still has some merit: essentially, it demonstrated that, when counselled to stick to existing dietary guidelines, a group of obese adults saw relatively little change in their health and weight. Those people who focused on reducing carbohydrates as their primary target, did see change in their weight. We have seen similar results in other low (loosely defined as eating less than 120 grams of carbohydrates per day), very low (usually 40 grams per day or less), or low-ish (cutting out specific carbohydrate-containing food groups, as in the so-called Paleolitic diet) carbohydrate diets. Subjects on these diets consistently eat less food, and therefore fewer calories. Metabolically-speaking, that’s not much of a surprise when you consider that fat and protein tend to be more satiating than carbohydrates, especially those that are rapidly converted into blood sugar — basically, these diets emphasize foods that are more filling, and reduce those that aren’t.

So why not put everyone on a low-carb diet? There are a variety of reasons, but the biggest issue may be good old-fashioned compliance, i.e., being able to stick with a regimen. In similar studies, almost without exception, the majority of the weight loss and metabolic improvements occur over the first few months, after which subjects slowly drift back toward baseline — and this study was no different.

No single study should, or will, be the final word on nutrition

While they were supposed to consume only 40 grams of carbohydrates per day, the low-carb group never met their target, consuming about 80 grams per day during the first three months, after which their intake drifted to an average of 112 grams per day by the end of the study. Their caloric intake also increased gradually, and their weight loss slowed; in fact, despite the attempted heavy restriction on carbohydrates, the group lost a relatively un-buzzworthy 11.7 lbs by the end of the year (the low-fat group lost an even less-buzzworthy four pounds, but without the drastic dietary change of the low-carb group). And this was after only a year, when the first three months still had a robust effect on the average; it would not be surprising to see the results continue to drift northward the second year and beyond.

So what is the take-home message here? That all diets are the same, and there’s no point in trying? No, that wouldn’t be correct, either. We have seen, quite consistently, that low-carb diets can support weight loss and improved metabolic health, but only for as long as someone can stick with them. You could also say the same about calorie-counting and old-fashioned portion control, but once again, they require commitment to the process and routine creation — and that’s where human nature gets in the way.

So if you have adopted a low-carb diet (or are working towards it), and have seen the light in terms of your own health and weight, then great — I have a number of clients who have follow the diet with great success. But if you know that such a diet spells “disaster” for you — and I’ve had just as many clients who have been “failed” (their words, not mine) low-carbers — then find another path that fits for you. No single study should, or will,
be the final word on nutrition, so treat it for what it is — another piece of the puzzle.

-Jennifer Sygo, MSc., RD, is a registered dietitian and sports nutritionist at Cleveland Clinic Canada, and author of the newly released nutrition book Unmasking Superfoods, (HarperCollins, $19.99). Visit her on the Web at jennifersygo.com and send your comments and nutrition-related questions to her at info@jennifersygo.com.