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CARBOHYDRATE NUTRITION NEWS |
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Previous Years
- February 2012 - Popular Diet Books, Reviewed by Registered Dietitians
Popular Diet Books, Reviewed by Registered Dietitians
As obesity rates continue to climb, so do the number of “diet” books. A variety of approaches have been suggested to lose weight; some are well researched, while others are not. The Academy of Nutrition and Dietetics (formerly the American Dietetic Association) has published reviews by Registered Dietitians of several controversial diet books. Below are brief extracts from some of these reviews with a particular focus on carbohydrates.
Sugar Shock: How Sweets and Simple Carbs Can Derail Your Life - and How You Can Get Back on Track
By Connie Bennett . . . “The authors promise to enlighten readers about "the dark side of sugars and quickie carbs."... Nearly three-quarters of the book is spent informing readers about the harm sugars and refined carbohydrates have caused to our health and the role government, food manufacturers, advertising agencies, schools and more have played in our "addiction" to or at least strong desire for, these foods. The final quarter of the book is about how to minimize sugar consumption. It includes tips and answers to frequently asked questions about reducing sugars in the diet and a chapter on deciphering food labels…It moves between sound advice and less-established statements…much of the author's evidence comes from quotes she obtained from scientists and nutritionists who have also written consumer books. As a health professional, one looks for more sound science to back up the book's inferences and strong statements…”
Read the full Academy review.
The No Crave Diet
By Dr. Penny Kendall-Reed and Dr. Stephen Reed . . . “This book explains what, how and when to eat in order to reduce your desire to snack; arms you with a host of tips for switching off food cravings in any situation; reveals how managing stress, sleep and exercise will reduce cravings…Written by an orthopedic surgeon and a naturopathic doctor -- specialties not generally associated with weight-loss or nutrition expertise -- this book centers on the philosophy that certain carbohydrates, even high-fiber, healthy ones, raise blood sugar and will increase cravings. The first phase lasts six to eight weeks and limits carbohydrates, except for vegetables. No snacking is allowed during this phase and the authors warn that during Phase 1, dieters may feel hungry, light-headed, irritable or nauseous. Phase 2 is slightly more flexible and re-introduces some healthy carbohydrates. Phase 1 is unnecessarily extreme and many nutritious, low-calorie, high-fiber foods are not allowed or severely limited…foods such as legumes, beets and waxy beans are limited to two tablespoons every other day, as the authors claim they're too sugary… Phase 2 promotes an unnecessarily complicated "carbohydrates reintroduction order." Read the full Academy review.
The 4 Hour Body:
An Uncommon Guide to Rapid Fat–Loss, Incredible Sex, and Becoming Superhuman
By Timothy Ferriss . . . “The diet plan, referred to as the Slow-Carb diet, claims to teach the reader how to lose 20 pounds in 30 days without exercise. The Slow-Carb diet encourages the consumption of lean proteins, legumes and green vegetables… It is easy to see how the simple plan may attract some readers who prefer simplicity and have a difficult time preparing meals or do not enjoy cooking…. Ferriss describes the changes dieters will make as being "small changes" although for many that will not be the case. The lack of variety may leave many dieters bored. Ferriss also fails to discuss the idea that taste is the major reason why we choose the food we eat. The reality of long-term behavior change, which most often requires identifying individual strategies for success and learning to eat the foods we love within the scope of a healthy diet, is also overlooked. … While Ferriss does refer to scientific research, he is not a qualified health professional and much of what he discusses is contradictory…” Read the full Academy review.
The 10-Step Nutrition Plan to Help Treat Your Child's Autism,
Asperger's or ADHD
By Elizabeth Strickland . . . “This is not a traditional diet plan but rather an approach for dealing with nutrition concerns and nutrition therapy strategies for children with autism. It includes 10 steps for spotting and addressing nutrition issues. The author recommends completing the steps in the order outlined; however, not all steps are needed for all kids if parents find symptoms and behaviors improve with the basic steps. … The author does include scientific evidence and rationale for recommendations where it is available. However, there is little research in this area of nutrition therapy. The author points out the lack of scientific evidence for many of the dietary and supplement practices promoted to parents of autistic children. Unnecessarily limiting foods from the diet may put these kids at nutrition risk and supplementing above the normal recommended amounts may lead to toxicity or over supplementation…” Read the full Academy review.
The 17 Day Diet
By Mike Moreno, MD . . . “The 17 Day Diet is based on the idea of metabolic confusion, also known as calorie shifting...altering the way you eat every few days or weeks...to lose up to 10 to 15 pounds in the first 17 days. The 17 Day Diet focuses on clean eating, which means no sugar, no processed food and no fried food... Carbohydrates are restricted after 2 p.m... The science behind [the author`s] theories is not strong. There is no evidence you can "confuse your metabolism" to prevent plateaus by increasing and decreasing calories and changing the foods you eat... Of course, you will lose weight by lowering your caloric intake and restricting food; however, you will be left with few options. This diet does not quite teach participants how to incorporate all food groups at all times, thus it may not be a long-term lifestyle approach...” Read the full Academy review.
The Dukan Diet
By Dr. Pierre Dukan . . . “The Dukan Diet claims it’s the ideal diet for people who want to lose weight quickly but can’t be bothered with counting calories or weighing their food. The author believes fast results are the key to weight-loss motivation. His high-protein, low-calorie plan is divided into four phases. The first two phases are geared toward helping readers shed pounds quickly, while the second two are designed to maintain weight loss permanently… The goal of the Attack phase is dramatic weight loss of four to 10 pounds in seven days or less. During this phase, readers eat a pure protein diet… The Cruise Phase, readers alternates pure protein days with days of pure protein and non-starchy vegetables until they reach their “true” or goal weight… The Dukan Diet may not be the healthiest or most versatile plan... By restricting carbohydrates, The Dukan Diet forces the body and brain to use fat for fuel. This pushes the body into a state of ketosis, which has been linked to health problems such as kidney damage and gout. Although The Dukan Diet is likely to help readers shed unwanted weight, the highly restrictive nature of the Attack and Cruise phases raise health concerns that make it difficult to recommend this diet…” Read the full Academy review.
Note: All material taken from Academy of Nutrition and Dietetics Consumer Diet and Lifestyle Book Reviews http://www.eatright.org/dietreviews/
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- February 2012 - Canadian Sugar Institute statement on "The toxic truth about sugar"
Canadian Sugar Institute statement on "The toxic truth about sugar"
The "Comment", "The toxic truth about sugar," which appeared in the February issue of the journal Nature is inconsistent with the large body of scientific evidence regarding sugar consumption and health. Thorough scientific reviews such as the Institute of Medicine, Dietary Reference Intakes (DRI) report, does not support the view that sugar is "toxic" and a cause of non-communicable diseases, including obesity, hypertension or cardiovascular disease.
The DRI report, which forms the basis of Canada's dietary guidance, reviewed all available evidence on the effects of total and added sugars on chronic disease and concluded that there was insufficient evidence to set an upper level of total or added sugars. Current dietary recommendations suggest a maximum intake of added sugars of 25% of total calories. In Canada, added sugars consumption is estimated to be 10-13% of total energy intake, well below the recommended maximum.
Consumption of added sugars is not increasing as the authors suggest. In Canada, consumption of added sugars has remained unchanged over the last 4 decades. Recent literature has also reported added sugars consumption to have either remained stable or declined in countries such as Australia, the United Kingdom, and the United States. Obesity rates continue to rise, contrasting trends in added sugars consumption.
Added sugars and naturally occurring sugars are metabolized the same way in the body. Sugars (naturally occurring and added) are found in a wide variety of foods, such as fruits and vegetables, dairy products, cereals and grain products. Sugar plays a vital role in many sensory and food safety aspects of food - sugar contributes to the texture, flavour, and appearance of foods, acts as a natural preservative, enables the fermentation process to occur, and exhibits antioxidant functions.
Scientific background:
Sugar is not toxic or addictive
"There is no support from the human literature for the hypothesis that sucrose may be physically addictive or that addiction to sugar plays a role in eating disorders."
Sugar consumption is not linked to obesity and other chronic diseases
"Based on the data available on dental caries, behavior, cancer, risk of obesity, and risk of hyperlipidemia, there is insufficient evidence to set a UL for total or added sugars "
- Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids (Macronutrients).
Institute of Medicine, Washington, DC: National Academies Press, 2005.
- Dietary Reference Intakes for Sugars, 2004 PDF format
Other reviews:
Sugar intake does not cause diabetes
"Studies failed to demonstrate an obvious relationship between the intake of total simple carbohydrates and glycaemic control or risk to develop a type 2 diabetes and particularly specific evidence is missing in terms of sucrose effect on diabetes."
Other Links:
Sugar intakes have been stable or declining while obesity rates have been increasing
No one macronutrient is uniquely responsible for the rise in obesity rates
Added sugars consumption in Canada is well below the DRI suggested maximum of 25% of energy intake and well within dietary recommendations for total carbohydrate (sugars and starches).
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- December 2011 - Further analysis of Statistics Canada Health Report: Sugar consumption among Canadians of all ages
Further analysis of Statistics Canada Health Report: Sugar consumption among Canadians of all ages
Our Nutrition Information Service is pleased to provide you with our latest health professional publication:
Further analysis of Statistics Canada Health Report: Sugar consumption among Canadians of all ages PDF Format
In September 2011, Statistics Canada released the Health Report: Sugar consumption among Canadians of all ages. The report describes consumption of total sugars (naturally occurring and added) based on dietary intake assessed as part of the 2004 Canadian Community Health Survey (CCHS). These data do not report “added sugars” consumption because there is no analytical method to differentiate between added and naturally occurring sugars in foods. However, an estimate of added sugars can be derived from the average distribution of naturally occurring and added sugars in the major food sources of total sugars.
Key Points:
- Consumption of total sugars averages 21% of daily energy intake. This includes all naturally occurring and added sugars in the diet.
- The percentage of energy derived from total sugars declines with age and to a greater extent among males.
- Most of the sugars consumed come from the four food groups of Canada’s Food Guide.
- Sugars in “other foods” (i.e., foods not part of the four food groups) contribute an average of 7.5% of daily energy intake.
- “Added sugars” are estimated to represent about half of the sugars consumed based on the “top ten” sources of total sugars.
- “Added sugars” are estimated to represent approximately 10% of daily energy intake.
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- September 21, 2011 - Canadian Sugar Institute comment on Statistics Canada Health Report
Canadian Sugar Institute comment on Statistics Canada Health Report
Sugars consumption among Canadians of all ages is moderate and well within dietary recommendations for total carbohydrate (sugars and starches).
Today Statistics Canada released the health report: Sugar consumption among Canadians of all ages. The report describes Canadian intakes of total sugars (naturally occurring and added) based on nutrition information collected as part of the 2004 Canadian Community Health Survey (CCHS).
Overall consumption of sugars from all foods is 21% of total energy. The report shows that sugars are consumed in a wide variety of foods, contributing carbohydrate and energy and that no individual food contributes an excessive amount of sugars.
The Canadian Sugar Institute (CSI) is pleased to see this data because it will help dispel considerable misinformation regarding Canadian consumption patterns. The report shows that most sugars are consumed as part of the four food groups of Canada's Food Guide while 1/3 of the calories from total sugars come from "other foods". The sugars in those other foods account for about 7% of total daily energy.
"The report shows Canadians' total sugars consumption is moderate and within the 45-65% of energy that is recommended for carbohydrates", said Sandra Marsden, CSI President and registered dietitian. The report summarizes intakes of all sugars, which, along with starch and fibre, are carbohydrates. Whether naturally occurring or added, all sugars are the same to the body.
"Although added sugars are not analyzed, the report suggests that about half of the energy from total sugars is coming from added sugars, which is consistent with other estimates", said Dr. Tristin Brisbois, Manager of Nutrition and Scientific Affairs with the Institute. Total sugars were reported to be 21% of total energy; added sugars can be estimated to contribute approximately 10% of total energy, which is well below the Institute of Medicine Dietary Reference Intakes suggested maximum of 25%.
Manager of Nutrition and Scientific Affairs with the Institute. Total sugars were reported to be 21% of total energy; added sugars can be estimated to contribute approximately 10% of total energy, which is well below the Institute of Medicine Dietary Reference Intakes suggested maximum of 25%.
This report is an important publication as it reports Canadian consumption levels - often US food intake data is used to describe Canadian eating habits. "It is important to remember that consumption patterns in Canada are not the same as in the US", added Ms. Marsden.
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- September 2011 - New Resource! "Estimated Intakes of Added Sugars in Canada and Relationship to Trends in Body Weight"
New Resource! "Estimated Intakes of Added Sugars in Canada and Relationship to Trends in Body Weight"
Estimated Intakes of Added Sugars in Canada and Relationship to Trends in Body Weight Canadian Sugar Institute, 2011 ; Our Nutrition Information Service is pleased to provide you with our latest health professional publication.
Estimated Intakes of Added Sugars in Canada and Relationship to Trends in Body Weight PDF Format
Consumption of added sugars in Canada is often reported to be higher than data suggest. Both popular and scientific articles often incorrectly report food supply (availability) data as actual consumption data. Additionally, when describing Canadian eating habits, US data is often cited. This does not provide an accurate reflection of Canadian consumption patterns, as Canadian intakes of many foods and beverages containing added sugars are substantially below US levels.
This fact sheet uses the available literature and various reports to provide the best estimates of added sugars consumption in Canada. Estimates of total added sugars intake based on Statistics Canada availability data and Canadian Community Health Survey (CCHS) nutrition survey data are explored in detail. Trends in added sugars consumption and body weight are also reviewed.
Estimated added sugars consumption in Canada is:
- 10 - 13% of total energy
- Approximately 51 - 53 g/day
- Stable or modestly declining as a % of total energy
- Substantially below US consumption levels
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- August 2011 - Consumption of added sugars is decreasing in the United States
Consumption of added sugars is decreasing in the United States
Jean A Welsh, Andrea J Sharma, Lisa Grellinger and Miriam D Vos
Centers for Disease Control and Prevention; Children's Healthcare of Atlanta; and Emory University, Atlanta, Georgia
Am J Clin Nutr published July 13, 2011, Epub ahead of print
Abstract
Objective: We examined trends in intakes of added sugars in the United States over the past decade.
Background: The consumption of added sugars (caloric sweeteners) has been linked to obesity, diabetes, and heart disease. Little is known about recent consumption trends in the United States or how intakes compare with current guidelines.
Design: A cross-sectional study of US residents 2 y of age (n=42,316) was conducted by using dietary data from NHANES 1999-2008 (five 2-y cycles) and data for added-sugar contents from the MyPyramid Equivalents Database. Mean intakes of added sugars (grams and percentage of total energy intake) were weighted to obtain national estimates over time across age, sex, and race-ethnic groups. Linear trends were tested by using Wald's F tests.
Results: Between 1999-2000 and 2007-2008, the absolute intake of added sugars decreased from a mean (95% CI) of 100.1 g/d (92.8, 107.3 g/d) to 76.7 (71.6, 81.9 g/d); two-thirds of this decrease, from 37.4 g/d (32.6, 42.1 g/d) to 22.8 g/d (18.4, 27.3 g/d), resulted from decreased soda consumption (P-linear trend <0.001 for both). Energy drinks were the only source of added sugars to increase over the study period (P-linear trend = 0.003), although the peak consumption reached only 0.15 g/d (0.08, 0.22 g/d). The percentage of total energy from added sugars also decreased from 18.1% (16.9%, 19.3%) to 14.6% (13.7%, 15.5%) (P-linear trend <0.001).
Conclusion: Although the consumption of added sugars in the United States decreased between 1999-2000 and 2007-2008, primarily because of a reduction in soda consumption, mean intakes continue to exceed recommended limits.
Link to abstract
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