Nutrition

July 18, 2014 — The following is a clip from the syndicated television show, “The Doctors”:

Watch the video here

 

July 16, 2014 — Regular use of fish oil supplements may significantly reduce cognitive decline and improve brain function in older adults, says a study.

The study by researchers at Rhode Island Hospital examined the relationship between fish oil supplements during the US Alzheimer's Disease Neuroimaging Initiative (ADNI) and indicators of cognitive decline.

In this retrospective study, older adults were assessed with neuropsychological tests and brain magnetic resonance imaging (MRI) every six months.

Read the full story from Business Standard

July 16, 2014 — Regular use of fish oil supplements may significantly reduce cognitive decline and improve brain function in older adults, says a study.

The study by researchers at Rhode Island Hospital examined the relationship between fish oil supplements during the US Alzheimer's Disease Neuroimaging Initiative (ADNI) and indicators of cognitive decline.

In this retrospective study, older adults were assessed with neuropsychological tests and brain magnetic resonance imaging (MRI) every six months.

Read the full story from Business Standard

NEW YORK (IANS) — July 13, 2014 — Including cold water oily fish, such as salmon, herring, mackerel, anchovies, sardines and other foods that are rich in omega 3 fatty acids may keep your joints healthy even if you are overweight, a study suggests.

"Our results suggest that dietary factors play a more significant role than mechanical factors in the link between obesity and osteoarthritis," said Farshid Guilak, a professor at the Duke University in the US.

Mice consuming a supplement of omega 3 fatty acids had healthier joints than those fed diets high in saturated fats and omega 6 fatty acids, the findings showed, indicating unhealthy dietary fats — not just obesity — may contribute to worsening osteoarthritis.

Read the full story from IANS

NEW YORK (IANS) — July 13, 2014 — Including cold water oily fish, such as salmon, herring, mackerel, anchovies, sardines and other foods that are rich in omega 3 fatty acids may keep your joints healthy even if you are overweight, a study suggests.

"Our results suggest that dietary factors play a more significant role than mechanical factors in the link between obesity and osteoarthritis," said Farshid Guilak, a professor at the Duke University in the US.

Mice consuming a supplement of omega 3 fatty acids had healthier joints than those fed diets high in saturated fats and omega 6 fatty acids, the findings showed, indicating unhealthy dietary fats — not just obesity — may contribute to worsening osteoarthritis.

Read the full story from IANS

July 10, 2014 — In 2004 the FDA and the EPA advised women who are pregnant, those who might become pregnant and those who are breastfeeding to limit their consumption of fish to no more than 12 ounces weekly. This was done to protect the fetus from high levels of mercury which is present in some levels in all fish.

Women may have taken this advice too seriously — more than one-fifth of women had eaten no fish in the month previous to an FDA analysis conducted.

Additionally, more than 50 percent of women ate less than two ounces per week.

We have discovered that this decreased fish consumption is a problem since there are definite health benefits between fish consumption during pregnancy and children's growth and neurobehavioral development. This is linked to high levels of beneficial omega-3 fatty acids. Recent studies have found that in order to reap these health benefits, pregnant and breastfeeding women should eat at least 8-12 ounces weekly of fish lower in mercury levels.

– Here are the guidelines & recommendations from the FDA:

– Eat 8-12 ounces of a variety of fish per week. Thats 2-3 servings a week

– Choose fish lower in mercury: salmon, shrimp, pollock, tuna ( light canned), tilapia, catfish, and cod

– Avoid 4 types of fish: tilefish from Gulf of Mexico, shark, swordfish and king mackerel

– Limit white albacore tuna to 6 ounces per week

– When adding fish to your diet, be sure to stay within your recommended caloric needs

Read the full story at the New Bedford Standard-Times

ORONO, Maine — June 27, 2014 — Researchers with the university’s Sustainability Solutions Initiative uncovered data on women’s knowledge of both the risks and health benefits of eating fish while pregnant. Mario Teisl, a professor in the School of Economics, will discuss results of two studies as a featured speaker at the U.S. Environmental Protection Agency’s 2014 National Forum on Contaminants in Fish in September, according to a news release from UMaine.

The studies — which were published in two peer-reviewed journals — are among the first to examine how information about methylmercury, an organic compound in fish, is conveyed and interpreted by pregnant women in specific states, according to UMaine.

The first study, published in 2011 in the journal Science of the Total Environment, found that an advisory issued by the Maine Center for Disease Control and Prevention led women to eat less fish.

Instead of limiting fish high in mercury and switching to other types containing less of the toxin, many pregnant women turned away from all fish.

Read the full article at The Bangor Daily News

Junw 16, 2014 — Whenever the federal government issues advice on how we should eat, there’s never a shortage of criticism. New advice that counsels children and pregnant women to eat more fish is no exception.

The Environmental Working Group, a nonprofit environmental activist group based in Washington, D.C., criticized the new advice for not specifically identifying fish with rich amounts of brain-boosting omega-3 fats and minimal amounts of mercury.

Whenever the federal government issues advice on how we should eat, there’s never a shortage of criticism. New advice that counsels children and pregnant women to eat more fish is no exception. The US Food and Drug Administration and Environmental Protection Agency proposed a new dietary recommendation last Tuesday that tweaks — ever so slightly — the agency’s advice on fish consumption.

Instead of telling women and young children to “eat up to 12 ounces a week of a variety of fish and shellfish that are lower in mercury,” the government now suggests they “eat 8 to 12 ounces of a variety of fish each week from choices that are lower in mercury.”

Government officials say they needed to set a minimum recommended amount, rather than just a maximum, because research suggests that the tide has turned too far against eating fish during pregnancy. Most women restrict their intake or avoid fish altogether because of concerns about mercury — found in varying amounts in all fish — which can interfere with a baby’s brain development.

The Environmental Working Group, a nonprofit environmental activist group based in Washington, D.C., criticized the new advice for not specifically identifying fish with rich amounts of brain-boosting omega-3 fats and minimal amounts of mercury.

Read the full story from The Boston Globe

June 11, 2014 — New moms, and moms-to-be, should eat two to three servings of seafood each week according to a new study by the U.S. Food and Drug Administration (FDA). After reviewing ten-years’ worth of science, medical and scientific experts have issued draft advice that is significantly different from previous guidance issued in 2004.

“For years many women have limited or avoided eating fish during pregnancy or feeding fish to their young children,” said Stephen Ostroff, M.D., the FDA’s acting chief scientist. “But emerging science now tells us that limiting or avoiding fish during pregnancy and early childhood can mean missing out on important nutrients that can have a positive impact on growth and development as well as on general health.”

Gulf Seafood Institute’s Executive Director and mother of two, Margaret Henderson said, “We’re happy to see FDA moving in the right direction. Getting accurate advice about seafood to pregnant women is crucial, especially when it’s been wrong for so many years.”

Currently pregnant women only average 1.8 oz of seafood each week, the new FDA study stresses the importance of 8 to 12 oz of seafood a week for soon to be mothers. The recommendation translates into two to three servings of low-mercury fish per week, and applies to breastfeeding women and those who might become pregnant.

Fish proven to be low in mercury content include Gulf shrimp, as well as Pollock, salmon, canned light tuna, tilapia, catfish, and cod.

The guidance issued by the FDA is a good first step toward educating pregnant women in a clear and simple way about the benefits of including seafood in their diet.  The latest research shows that seafood rich in Omega-3 and other nutrients improves brain and eye developments in unborn children,” said Louisiana Senator Mary Landrieu. “I will continue working with doctors and other health professionals during the comment period to ensure this guidance is issued in a way that helps pregnant women feel empowered to make the most informed decisions about nutrition during their pregnancy.”

Read the full story at the Gulf Seafood Institute

June 11, 2014 — Fried seafood, long a favorite preparation, is losing its hold on diners. Instead, seared and pan-roasted seafood dishes are on deck to replace fried fare.

It’s unclear whether the shift is motivated by diners’ desire for more healthful fare, more flavor or both, but chefs across the country are putting more seared and roasted seafood dishes on their menus — and diners are eating them up.

According to recent research from Datassential MenuTrends, “pan-seared” and “roasted” are among the top five seafood preparations at restaurants for center-of-the-plate seafood dishes. “Roasted” appears on 19 percent of menus, a 14-percent increase since 2010. “Seared” appears on 17 percent of menus, a 13-percent rise. Though “fried” remains the most popular seafood preparation on menus, appearing on 43 percent of them, in the last four years “fried” has declined by 14 percent.

“[Searing and roasting] provide the cook with more control over the cooking process,” said chef Kyle Rourke of Red Star Tavern in Portland, OR. “Therefore, the flavor is great.”

While fish tacos traditionally feature fried fish, Rourke pan sears halibut fish tacos. Maximum flavor and control inspired Rourke to choose pan searing over frying for the tacos, which he serves with tangy cabbage slaw, spicy escabeche pickles and salsa verde.

Read the full story from the Nation's Restaurant News