Eating Chocolate, A Little Each Week, May Lower The Risk Of A Heart Flutter
We Eat Too Much Sodium Because Companies Keep Dumping It In Our Food
Chocolate, Chocolate, It's Good For Your Heart, Study Finds
When Zero Doesn't Mean Zero: Trans Fats Linger In Food
Resveratrol May Not Be The Elixir In Red Wine And Chocolate
Don't Fear The Fat: Experts Question Saturated Fat Guidelines
More Signs A Mediterranean Diet Helps Prevent Cardiovascular Ills
FDA Moves To Phase Out Remaining Trans Fats In Food Supply
Why Skipping Breakfast Might Raise Risk Of Heart Disease
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Photo: Tony Dejak/AP","credit":null,"description":null,"imgSizes":{"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2013/11/crisco.jpg","width":624,"height":467}},"fetchFailed":false,"isLoading":false},"bayareabites_66054":{"type":"attachments","id":"bayareabites_66054","meta":{"index":"attachments_1591205162","site":"bayareabites","id":"66054","found":true},"title":"breakfast","publishDate":1374601917,"status":"inherit","parent":66048,"modified":1374601917,"caption":null,"credit":null,"description":"Skipping breakfast is risky.","imgSizes":{"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2013/07/breakfast-sm.jpg","width":624,"height":467}},"fetchFailed":false,"isLoading":false}},"audioPlayerReducer":{"postId":"stream_live"},"authorsReducer":{"byline_bayareabites_117724":{"type":"authors","id":"byline_bayareabites_117724","meta":{"override":true},"slug":"byline_bayareabites_117724","name":"Allison Aubrey, NPR 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Lower The Risk Of A Heart Flutter","publishDate":1495736994,"format":"audio","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003cstrong>Listen to the story on All Things Considered:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/atc/2017/05/20170524_atc_eating_chocolate_-_a_little_each_week_-_can_lower_risk_of_a_fluttery_heart.mp3\u003c/p>\n\u003cp>There's a rich body of evidence that links chocolate to heart health.\u003c/p>\n\u003cp>Now comes a new study that finds people who consume small amounts of chocolate each week have a lower risk of developing atrial fibrillation, a heart condition characterized by a rapid or irregular heartbeat.\u003c/p>\n\u003cp>\"The rate of atrial fibrillation was 20 percent lower for people consuming two to six servings [of chocolate] per week\" compared with people who ate chocolate less than once per month, explains study author \u003ca href=\"https://www.hsph.harvard.edu/elizabeth-mostofsky/\">Elizabeth Mostofsky\u003c/a>, an epidemiologist at the Harvard T.H. Chan School of Public Health. The findings are \u003ca href=\"http://heart.bmj.com/content/early/2017/05/01/heartjnl-2016-310357\">published\u003c/a> in the journal \u003cem>BMJ Heart.\u003c/em>\u003c/p>\n\u003cp>Atrial fibrillation, also known as AFib, can increase the risk of heart failure, stroke and cognitive impairment. It affects over 33 million people around the globe, and an estimated 25 percent of adults will develop the condition during their lifetime, according to an editorial \u003ca href=\"http://heart.bmj.com/content/early/2017/05/01/heartjnl-2016-311026\">published\u003c/a> alongside the paper.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To assess how chocolate consumption can influence the risk of AFib, Mostofsky and her collaborators analyzed data from a Danish \u003ca href=\"http://epic.iarc.fr/centers/denmark.php\">study\u003c/a> the includes 55,000 people. All of the participants had completed detailed questionnaires about their lifestyles, everything from exercise habits to what they ate and drank, including how much chocolate they consumed.\u003c/p>\n\u003cp>\"These people were followed over time,\" explains Mostofsky. \"So we were able to identify all of the diagnoses of atrial fibrillation.\"\u003c/p>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/sections/thesalt/2015/06/19/415527652/chocolate-chocolate-its-good-for-your-heart-study-finds\">reported\u003c/a>, prior studies have found that habitual chocolate eaters seem to have lower risks of heart disease. Researchers have found that the compounds in cocoa, known as polyphenols, can improve vascular health by increasing blood flow. Cocoa compounds may also help suppress inflammation.\u003c/p>\n\u003cp>The rule of thumb is that dark chocolate is a better choice than milk chocolate, since dark chocolate typically contains more cocoa solids.\u003c/p>\n\u003cp>Many people in Denmark, where the study took place, typically consume milk chocolate. So Mostofsky says she wasn't sure she'd find such a significant reduction in risk.\u003c/p>\n\u003cp>\"We were pleasantly surprised that — despite the fact that most of the chocolate may have [had] relatively low cocoa concentrations — we were still able to see robust findings,\" she says.\u003c/p>\n\u003cp>Now, these findings are not the green light to add lots of candy bars to your diet. Candy comes with lots of sugar and packs in calories, too. So — though this may seem obvious — moderation is key.\u003c/p>\n\u003cp>\"If you're a chocolate lover, eat a nice, one-ounce piece of chocolate,\" says \u003ca href=\"http://explore.georgetown.edu/people/shermant/\">Tom Sherman\u003c/a>, a professor at the Georgetown University Medical Center, who was not involved in the study.\u003c/p>\n\u003cp>The reduction in AFib was highest for people who consumed two to 6 servings of chocolate a week. But people who consumed just one serving a week had a reduced risk of the condition as well.\u003c/p>\n\u003cp>This study is not the final word on how chocolate consumption may influence heart health. And it's possible that the reduction in AFib risk found in the chocolate eaters could be explained by other factors, too.\u003c/p>\n\u003cp>For instance, the accompanying editorial points out that the chocolate eaters in the study \"had less hypertension, less diabetes and lower blood pressure.\" Also, the chocolate eaters \"had higher levels of education, which is often associated with improved health status.\"\u003c/p>\n\u003cp>But the editorial concludes that regardless of these limitations, \"the findings are interesting and warrant further consideration.\"\u003c/p>\n\u003cp>Indeed, lots of researchers are involved in nailing down the potential health benefits of cocoa. As we've reported, scientists are now \u003ca href=\"http://www.npr.org/sections/thesalt/2016/08/29/491195004/a-chocolate-pill-scientists-to-test-whether-cocoa-extract-boosts-health\">studying whether a \"chocolate pill\" \u003c/a>made of cocoa extract can boost health. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"The latest evidence that a chocolate habit may lower your risk of heart disease: A study finds people who ate small amounts of chocolate several times a week had a lower risk of atrial fibrillation.","status":"publish","parent":0,"modified":1495736994,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":619},"headData":{"title":"Eating Chocolate, A Little Each Week, May Lower The Risk Of A Heart Flutter | KQED","description":"The latest evidence that a chocolate habit may lower your risk of heart disease: A study finds people who ate small amounts of chocolate several times a week had a lower risk of atrial fibrillation.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Eating Chocolate, A Little Each Week, May Lower The Risk Of A Heart Flutter","datePublished":"2017-05-25T18:29:54.000Z","dateModified":"2017-05-25T18:29:54.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"117724 https://ww2.kqed.org/bayareabites/?p=117724","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/05/25/eating-chocolate-a-little-each-week-may-lower-the-risk-of-a-heart-flutter/","disqusTitle":"Eating Chocolate, A Little Each Week, May Lower The Risk Of A Heart Flutter","source":"Health and Nutrition","sourceUrl":"https://ww2.kqed.org/bayareabites/category/health-and-nutrition/","nprByline":"Allison Aubrey, NPR Food","nprImageAgency":"Daniel Fishel for NPR","nprStoryId":"529843647","nprApiLink":"http://api.npr.org/query?id=529843647&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2017/05/24/529843647/eating-chocolate-a-little-each-week-may-lower-the-risk-of-a-heart-flutter?ft=nprml&f=529843647","nprRetrievedStory":"1","nprPubDate":"Wed, 24 May 2017 18:30:00 -0400","nprStoryDate":"Wed, 24 May 2017 18:30:00 -0400","nprLastModifiedDate":"Wed, 24 May 2017 18:31:10 -0400","nprAudio":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2017/05/20170524_atc_eating_chocolate_-_a_little_each_week_-_can_lower_risk_of_a_fluttery_heart.mp3?orgId=1&topicId=1134&d=191&p=2&story=529843647&t=progseg&e=529806030&seg=10&ft=nprml&f=529843647","nprAudioM3u":"http://api.npr.org/m3u/1529893167-2a2777.m3u?orgId=1&topicId=1134&d=191&p=2&story=529843647&t=progseg&e=529806030&seg=10&ft=nprml&f=529843647","path":"/bayareabites/117724/eating-chocolate-a-little-each-week-may-lower-the-risk-of-a-heart-flutter","audioUrl":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2017/05/20170524_atc_eating_chocolate_-_a_little_each_week_-_can_lower_risk_of_a_fluttery_heart.mp3?orgId=1&topicId=1134&d=191&p=2&story=529843647&t=progseg&e=529806030&seg=10&ft=nprml&f=529843647","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the story on All Things Considered:\u003c/strong>\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"nprOneAudioLink","attributes":{"named":{"src":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2017/05/20170524_atc_eating_chocolate_-_a_little_each_week_-_can_lower_risk_of_a_fluttery_heart.mp3"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There's a rich body of evidence that links chocolate to heart health.\u003c/p>\n\u003cp>Now comes a new study that finds people who consume small amounts of chocolate each week have a lower risk of developing atrial fibrillation, a heart condition characterized by a rapid or irregular heartbeat.\u003c/p>\n\u003cp>\"The rate of atrial fibrillation was 20 percent lower for people consuming two to six servings [of chocolate] per week\" compared with people who ate chocolate less than once per month, explains study author \u003ca href=\"https://www.hsph.harvard.edu/elizabeth-mostofsky/\">Elizabeth Mostofsky\u003c/a>, an epidemiologist at the Harvard T.H. Chan School of Public Health. The findings are \u003ca href=\"http://heart.bmj.com/content/early/2017/05/01/heartjnl-2016-310357\">published\u003c/a> in the journal \u003cem>BMJ Heart.\u003c/em>\u003c/p>\n\u003cp>Atrial fibrillation, also known as AFib, can increase the risk of heart failure, stroke and cognitive impairment. It affects over 33 million people around the globe, and an estimated 25 percent of adults will develop the condition during their lifetime, according to an editorial \u003ca href=\"http://heart.bmj.com/content/early/2017/05/01/heartjnl-2016-311026\">published\u003c/a> alongside the paper.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To assess how chocolate consumption can influence the risk of AFib, Mostofsky and her collaborators analyzed data from a Danish \u003ca href=\"http://epic.iarc.fr/centers/denmark.php\">study\u003c/a> the includes 55,000 people. All of the participants had completed detailed questionnaires about their lifestyles, everything from exercise habits to what they ate and drank, including how much chocolate they consumed.\u003c/p>\n\u003cp>\"These people were followed over time,\" explains Mostofsky. \"So we were able to identify all of the diagnoses of atrial fibrillation.\"\u003c/p>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/sections/thesalt/2015/06/19/415527652/chocolate-chocolate-its-good-for-your-heart-study-finds\">reported\u003c/a>, prior studies have found that habitual chocolate eaters seem to have lower risks of heart disease. Researchers have found that the compounds in cocoa, known as polyphenols, can improve vascular health by increasing blood flow. Cocoa compounds may also help suppress inflammation.\u003c/p>\n\u003cp>The rule of thumb is that dark chocolate is a better choice than milk chocolate, since dark chocolate typically contains more cocoa solids.\u003c/p>\n\u003cp>Many people in Denmark, where the study took place, typically consume milk chocolate. So Mostofsky says she wasn't sure she'd find such a significant reduction in risk.\u003c/p>\n\u003cp>\"We were pleasantly surprised that — despite the fact that most of the chocolate may have [had] relatively low cocoa concentrations — we were still able to see robust findings,\" she says.\u003c/p>\n\u003cp>Now, these findings are not the green light to add lots of candy bars to your diet. Candy comes with lots of sugar and packs in calories, too. So — though this may seem obvious — moderation is key.\u003c/p>\n\u003cp>\"If you're a chocolate lover, eat a nice, one-ounce piece of chocolate,\" says \u003ca href=\"http://explore.georgetown.edu/people/shermant/\">Tom Sherman\u003c/a>, a professor at the Georgetown University Medical Center, who was not involved in the study.\u003c/p>\n\u003cp>The reduction in AFib was highest for people who consumed two to 6 servings of chocolate a week. But people who consumed just one serving a week had a reduced risk of the condition as well.\u003c/p>\n\u003cp>This study is not the final word on how chocolate consumption may influence heart health. And it's possible that the reduction in AFib risk found in the chocolate eaters could be explained by other factors, too.\u003c/p>\n\u003cp>For instance, the accompanying editorial points out that the chocolate eaters in the study \"had less hypertension, less diabetes and lower blood pressure.\" Also, the chocolate eaters \"had higher levels of education, which is often associated with improved health status.\"\u003c/p>\n\u003cp>But the editorial concludes that regardless of these limitations, \"the findings are interesting and warrant further consideration.\"\u003c/p>\n\u003cp>Indeed, lots of researchers are involved in nailing down the potential health benefits of cocoa. As we've reported, scientists are now \u003ca href=\"http://www.npr.org/sections/thesalt/2016/08/29/491195004/a-chocolate-pill-scientists-to-test-whether-cocoa-extract-boosts-health\">studying whether a \"chocolate pill\" \u003c/a>made of cocoa extract can boost health. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/117724/eating-chocolate-a-little-each-week-may-lower-the-risk-of-a-heart-flutter","authors":["byline_bayareabites_117724"],"categories":["bayareabites_1653","bayareabites_10028","bayareabites_1245","bayareabites_358"],"tags":["bayareabites_147","bayareabites_11205","bayareabites_11333","bayareabites_11477"],"featImg":"bayareabites_117725","label":"source_bayareabites_117724"},"bayareabites_105819":{"type":"posts","id":"bayareabites_105819","meta":{"index":"posts_1591205157","site":"bayareabites","id":"105819","score":null,"sort":[1452293629000]},"guestAuthors":[],"slug":"we-eat-too-much-sodium-because-companies-keep-dumping-it-in-our-food","title":"We Eat Too Much Sodium Because Companies Keep Dumping It In Our Food","publishDate":1452293629,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>The Centers for Disease Control and Prevention is beating the drum again: We're consuming too much sodium and it's a reason we have such high rates of hypertension and cardiovascular disease.\u003c/p>\n\u003cp>Not me, you say? Well, chances are, yes, you.\u003c/p>\n\u003cp>An \u003ca href=\"http://www.cdc.gov/mmwr/preview/mmwrhtml/mm6452a1.htm?s_cid=mm6452a1_w\">analysis\u003c/a> appearing in this week's \u003cem>Morbidity and Mortality Weekly\u003c/em> report reveals that 89 percent of U.S. adults were consuming more than the recommended 2,300 milligrams of sodium a day in the years 2009-2012, according to National Health and Nutrition Examination Survey data, or NHANES.\u003c/p>\n\u003cp>On average, men between the ages of 19-51 consumed about 4,400 mg a day, while women were getting about 3,100 mg a day, according to the CDC report. The numbers were slightly lower for adults 51 and over. Some 90 percent of U.S. children of all ages also far exceeded the recommended daily amounts for their age groups. For example, boys and girls ages 9-13 consumed about 3,300 mg and 3,000 mg respectively, well above the 2,200 mg a day deemed healthful for them.\u003c/p>\n\u003cp>Here's what makes this problem so stubborn: Most of this sodium isn't coming from the salt shaker, which is more or less easy to regulate on an individual basis. The vast majority of the sodium we consume comes from processed foods we buy and meals we eat in restaurants. We may not realize, or have any way to find out, how much is really in there.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"It's very difficult for individuals to lower consumption on their own, because there's so much sodium in everything they eat,\" \u003ca href=\"http://www.cdc.gov/about/cdcdirector/\">Tom Frieden\u003c/a>, director of the CDC, tells us.\u003c/p>\n\u003cp>Over the past several years, various food companies, through the National Sodium Reduction Initiative, have made \u003ca href=\"http://www.nyc.gov/html/doh/downloads/pdf/cardio/nsri-corporate-commitments.pdf\">commitments\u003c/a> and met targets to lower sodium content for specific foods. My colleague Dan Charles, who looked at Mondelez International's efforts to drop the sodium in Ritz crackers and salad dressing, \u003ca href=\"http://www.npr.org/sections/thesalt/2012/12/20/167619160/big-food-and-the-big-silent-salt-experiment\">has called\u003c/a> it a \"giant salt-reduction experiment.\"\u003c/p>\n\u003cp>But Frieden says it hasn't been enough. \"Some companies have made significant progress, but across the whole industry we need to see steady reduction,\" he says. \"The bottom line is we want to put choice into consumers' hands about putting it in, since you can't take it out once it's in there.\"\u003c/p>\n\u003cp>According to data from the Institute of Medicine, the amount of sodium in foods has not, on the whole, changed over the past decade. The worst offenders? \u003ca href=\"http://www.npr.org/sections/thesalt/2012/02/07/146522310/to-hold-the-salt-its-time-to-hold-the-bread\">Bread\u003c/a>, deli meats, pizza, poultry, soups, cheese, pasta dishes, meat mixed dishes and savory snacks like popcorn. As I noted back in 2012, the white bread on your turkey sandwich could be delivering up to 400 mg of sodium, almost as much as the turkey.\u003c/p>\n\u003cp>While many food companies are dragging their feet on sodium, Frieden says widespread reductions are unlikely to hurt their sales. Research shows that people don't tend to miss most of the excess sodium when it's gone. \"When you take sodium out and offer people the shaker, they put back only a fraction of what was taken out; you often really can't tell,\" he says.\u003c/p>\n\u003cp>A 2014 \u003ca href=\"http://www.nejm.org/doi/pdf/10.1056/NEJMoa1304127\">paper\u003c/a> in the \u003cem>New England Journal of Medicine\u003c/em> showed that 1 in 10 deaths from cardiovascular disease around the world can be attributed to sodium consumption. And that link is strongest when blood pressure is elevated. The new Dietary Guidelines for Americans, released Thursday, suggest 1,500 mg a day of sodium for people with prehypertension and hypertension.\u003c/p>\n\u003cp>So what to do in a sodium-saturated world? Read the label when it's there. Be wary of foods like deli meats that might not be labeled. And if you're in New York City, look sharp for the \u003ca href=\"http://www.npr.org/sections/thesalt/2015/12/01/458031755/in-new-york-city-that-salty-combo-meal-now-comes-with-a-warning\">high-sodium warnings \u003c/a>on certain menu items that became requisite for chain restaurants in December. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"A study finds that nearly all Americans — regardless of age, race or gender — consume more sodium than recommended. The CDC says food companies need to work harder to cut it in their products.","status":"publish","parent":0,"modified":1452293629,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":651},"headData":{"title":"We Eat Too Much Sodium Because Companies Keep Dumping It In Our Food | KQED","description":"A study finds that nearly all Americans — regardless of age, race or gender — consume more sodium than recommended. The CDC says food companies need to work harder to cut it in their products.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"We Eat Too Much Sodium Because Companies Keep Dumping It In Our Food","datePublished":"2016-01-08T22:53:49.000Z","dateModified":"2016-01-08T22:53:49.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"105819 http://ww2.kqed.org/bayareabites/?p=105819","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/01/08/we-eat-too-much-sodium-because-companies-keep-dumping-it-in-our-food/","disqusTitle":"We Eat Too Much Sodium Because Companies Keep Dumping It In Our Food","source":"Health and Nutrition","sourceUrl":"https://ww2.kqed.org/bayareabites/category/health-and-nutrition/","nprByline":"Eliza Barclay, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"Scott Olson/Getty Images","nprStoryId":"462198458","nprApiLink":"http://api.npr.org/query?id=462198458&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/01/07/462198458/we-eat-too-much-sodium-because-companies-keep-dumping-it-in-our-food?ft=nprml&f=462198458","nprRetrievedStory":"1","nprPubDate":"Fri, 08 Jan 2016 16:34:00 -0500","nprStoryDate":"Thu, 07 Jan 2016 17:22:00 -0500","nprLastModifiedDate":"Fri, 08 Jan 2016 16:35:44 -0500","path":"/bayareabites/105819/we-eat-too-much-sodium-because-companies-keep-dumping-it-in-our-food","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The Centers for Disease Control and Prevention is beating the drum again: We're consuming too much sodium and it's a reason we have such high rates of hypertension and cardiovascular disease.\u003c/p>\n\u003cp>Not me, you say? Well, chances are, yes, you.\u003c/p>\n\u003cp>An \u003ca href=\"http://www.cdc.gov/mmwr/preview/mmwrhtml/mm6452a1.htm?s_cid=mm6452a1_w\">analysis\u003c/a> appearing in this week's \u003cem>Morbidity and Mortality Weekly\u003c/em> report reveals that 89 percent of U.S. adults were consuming more than the recommended 2,300 milligrams of sodium a day in the years 2009-2012, according to National Health and Nutrition Examination Survey data, or NHANES.\u003c/p>\n\u003cp>On average, men between the ages of 19-51 consumed about 4,400 mg a day, while women were getting about 3,100 mg a day, according to the CDC report. The numbers were slightly lower for adults 51 and over. Some 90 percent of U.S. children of all ages also far exceeded the recommended daily amounts for their age groups. For example, boys and girls ages 9-13 consumed about 3,300 mg and 3,000 mg respectively, well above the 2,200 mg a day deemed healthful for them.\u003c/p>\n\u003cp>Here's what makes this problem so stubborn: Most of this sodium isn't coming from the salt shaker, which is more or less easy to regulate on an individual basis. The vast majority of the sodium we consume comes from processed foods we buy and meals we eat in restaurants. We may not realize, or have any way to find out, how much is really in there.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"It's very difficult for individuals to lower consumption on their own, because there's so much sodium in everything they eat,\" \u003ca href=\"http://www.cdc.gov/about/cdcdirector/\">Tom Frieden\u003c/a>, director of the CDC, tells us.\u003c/p>\n\u003cp>Over the past several years, various food companies, through the National Sodium Reduction Initiative, have made \u003ca href=\"http://www.nyc.gov/html/doh/downloads/pdf/cardio/nsri-corporate-commitments.pdf\">commitments\u003c/a> and met targets to lower sodium content for specific foods. My colleague Dan Charles, who looked at Mondelez International's efforts to drop the sodium in Ritz crackers and salad dressing, \u003ca href=\"http://www.npr.org/sections/thesalt/2012/12/20/167619160/big-food-and-the-big-silent-salt-experiment\">has called\u003c/a> it a \"giant salt-reduction experiment.\"\u003c/p>\n\u003cp>But Frieden says it hasn't been enough. \"Some companies have made significant progress, but across the whole industry we need to see steady reduction,\" he says. \"The bottom line is we want to put choice into consumers' hands about putting it in, since you can't take it out once it's in there.\"\u003c/p>\n\u003cp>According to data from the Institute of Medicine, the amount of sodium in foods has not, on the whole, changed over the past decade. The worst offenders? \u003ca href=\"http://www.npr.org/sections/thesalt/2012/02/07/146522310/to-hold-the-salt-its-time-to-hold-the-bread\">Bread\u003c/a>, deli meats, pizza, poultry, soups, cheese, pasta dishes, meat mixed dishes and savory snacks like popcorn. As I noted back in 2012, the white bread on your turkey sandwich could be delivering up to 400 mg of sodium, almost as much as the turkey.\u003c/p>\n\u003cp>While many food companies are dragging their feet on sodium, Frieden says widespread reductions are unlikely to hurt their sales. Research shows that people don't tend to miss most of the excess sodium when it's gone. \"When you take sodium out and offer people the shaker, they put back only a fraction of what was taken out; you often really can't tell,\" he says.\u003c/p>\n\u003cp>A 2014 \u003ca href=\"http://www.nejm.org/doi/pdf/10.1056/NEJMoa1304127\">paper\u003c/a> in the \u003cem>New England Journal of Medicine\u003c/em> showed that 1 in 10 deaths from cardiovascular disease around the world can be attributed to sodium consumption. And that link is strongest when blood pressure is elevated. The new Dietary Guidelines for Americans, released Thursday, suggest 1,500 mg a day of sodium for people with prehypertension and hypertension.\u003c/p>\n\u003cp>So what to do in a sodium-saturated world? Read the label when it's there. Be wary of foods like deli meats that might not be labeled. And if you're in New York City, look sharp for the \u003ca href=\"http://www.npr.org/sections/thesalt/2015/12/01/458031755/in-new-york-city-that-salty-combo-meal-now-comes-with-a-warning\">high-sodium warnings \u003c/a>on certain menu items that became requisite for chain restaurants in December. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/105819/we-eat-too-much-sodium-because-companies-keep-dumping-it-in-our-food","authors":["byline_bayareabites_105819"],"categories":["bayareabites_1245","bayareabites_358"],"tags":["bayareabites_1270","bayareabites_11333","bayareabites_15201","bayareabites_1004","bayareabites_1853","bayareabites_15200"],"featImg":"bayareabites_105820","label":"source_bayareabites_105819"},"bayareabites_97168":{"type":"posts","id":"bayareabites_97168","meta":{"index":"posts_1591205157","site":"bayareabites","id":"97168","score":null,"sort":[1434729704000]},"guestAuthors":[],"slug":"chocolate-chocolate-its-good-for-your-heart-study-finds","title":"Chocolate, Chocolate, It's Good For Your Heart, Study Finds","publishDate":1434729704,"format":"audio","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/06/20150619_me_chocolate_chocolate_its_good_for_your_heart_study_finds.mp3\u003c/p>\n\u003cp>Here's a sweet notion: Eat a little chocolate each day and you could be doing your heart a favor.\u003c/p>\n\u003cp>A new \u003ca href=\"http://heart.bmj.com/content/early/2015/05/20/heartjnl-2014-307050.short?g=w_heart_ahead_tab\">study\u003c/a> published in the journal \u003cem>Heart\u003c/em> found that habitual chocolate eaters had a lower risk of cardiovascular disease and strokes compared to people who didn't eat chocolate.\u003c/p>\n\u003cp>So, what is it about chocolate that could possibly lead to such a benefit? Well, when you strip out the sugar and milk that's added to chocolate, you're left with the cocoa bean. And it's the compounds in the cocoa that researchers are most interested in.\u003c/p>\n\u003cp>The study is part of a growing body of evidence that suggests the bioactive plant compounds found in cocoa beans, called polyphenols, may help protect against heart disease.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"What we're learning is that polyphenols ... seem to improve the health of our \u003ca href=\"http://www.npr.org/sections/thesalt/2014/07/02/327775106/how-dark-chocolate-not-milk-chocolate-may-help-blood-flow\">blood vessels\u003c/a>,\" says \u003ca href=\"http://www.nutrition.tufts.edu/about/welcome-dean-mozaffarian\">Dariush Mozaffarian,\u003c/a> dean of the Friedman School of Nutrition Science and Policy at Tufts University.\u003c/p>\n\u003cp>As part of the new study, researchers tracked about 20,000 adults in England for some 12 years. Participants filled out food-frequency questionnaires. And the researchers gauged chocolate consumption from these surveys.\u003c/p>\n\u003cp>How much better did the chocolate eaters fare when it came to staving off heart disease? As Howard LeWine of the Harvard Health Blog \u003ca href=\"http://www.health.harvard.edu/blog/sweet-dreams-eating-chocolate-prevents-heart-disease-201506168087\">calculates\u003c/a>: \"Among those in the top tier of chocolate consumption, 12 percent developed or died of cardiovascular disease during the study, compared to 17.4 percent of those who didn't eat chocolate.\"\u003c/p>\n\u003cp>The reduction in risk is surprising, according to study author \u003ca href=\"http://www.researchgate.net/profile/Phyo_Myint\">Phyo Myint\u003c/a> of the University of Aberdeen. As part of the analysis, the chocolate eaters were broken down into groups based on how much they ate — from the heaviest consumers of chocolate to those who ate the least. \"The group with the greatest benefit generally ate 16 to 100 grams per day,\" Myint writes in an email. To put that into perspective, a standard-size Hershey bar has 43 grams.\u003c/p>\n\u003cp>Now, the rub with this kind of study is that the link between chocolate and health is just an association. \"It doesn't prove a cause-and-effect relationship between chocolate and reduced risk of heart disease and stroke,\" says \u003ca href=\"http://www.brighamandwomens.org/departments_and_services/womenshealth/hearthealth/who-we-are/bios/joann-manson/index.htm\">JoAnn Manson\u003c/a>, chief of the Division of Preventive Medicine at Brigham and Women's Hospital in Boston.\u003c/p>\n\u003cp>Manson and a group of other researchers are about to launch a large-scale \u003ca href=\"https://www.fredhutch.org/en/labs/phs/projects/cocoa-flavanols-multivitamin-supplements.html\">clinical trial\u003c/a> of the polyphenols — those bioactive compounds — in the cocoa bean.\u003c/p>\n\u003cp>\"We'll be testing them in a capsule form,\" Manson says. \"So, [none of] the sugar, fat and calories\" that you get from a candy bar.\u003c/p>\n\u003cp>Now, if you're like me and don't like the idea of chocolate pill, keep savoring chocolate the old-fashioned way.\u003c/p>\n\u003cp>\"Chocolate can be part of a healthy diet,\" Manson says. But don't overdo it. And stay tuned, Manson says, for the findings of new research intented to unravel this connection between cocoa and our health.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Regular chocolate eaters had a lower risk of cardiovascular disease and stroke compared to people who didn't eat chocolate. The researchers say it's more evidence that polyphenols may be protective.","status":"publish","parent":0,"modified":1434730041,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":524},"headData":{"title":"Chocolate, Chocolate, It's Good For Your Heart, Study Finds | KQED","description":"Regular chocolate eaters had a lower risk of cardiovascular disease and stroke compared to people who didn't eat chocolate. The researchers say it's more evidence that polyphenols may be protective.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Chocolate, Chocolate, It's Good For Your Heart, Study Finds","datePublished":"2015-06-19T16:01:44.000Z","dateModified":"2015-06-19T16:07:21.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"97168 http://ww2.kqed.org/bayareabites/?p=97168","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/06/19/chocolate-chocolate-its-good-for-your-heart-study-finds/","disqusTitle":"Chocolate, Chocolate, It's Good For Your Heart, Study Finds","nprByline":"Allison Aubrey, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprStoryId":"415527652","nprApiLink":"http://api.npr.org/query?id=415527652&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/06/19/415527652/chocolate-chocolate-its-good-for-your-heart-study-finds?ft=nprml&f=415527652","nprRetrievedStory":"1","nprPubDate":"Fri, 19 Jun 2015 08:52:00 -0400","nprStoryDate":"Fri, 19 Jun 2015 05:03:00 -0400","nprLastModifiedDate":"Fri, 19 Jun 2015 08:52:24 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/me/2015/06/20150619_me_chocolate_chocolate_its_good_for_your_heart_study_finds.mp3?orgId=1&topicId=1053&d=127&p=3&story=415527652&t=progseg&e=415671583&seg=5&ft=nprml&f=415527652","nprAudioM3u":"http://api.npr.org/m3u/1415671818-fe51f6.m3u?orgId=1&topicId=1053&d=127&p=3&story=415527652&t=progseg&e=415671583&seg=5&ft=nprml&f=415527652","path":"/bayareabites/97168/chocolate-chocolate-its-good-for-your-heart-study-finds","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/me/2015/06/20150619_me_chocolate_chocolate_its_good_for_your_heart_study_finds.mp3?orgId=1&topicId=1053&d=127&p=3&story=415527652&t=progseg&e=415671583&seg=5&ft=nprml&f=415527652","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/06/20150619_me_chocolate_chocolate_its_good_for_your_heart_study_finds.mp3\u003c/p>\n\u003cp>Here's a sweet notion: Eat a little chocolate each day and you could be doing your heart a favor.\u003c/p>\n\u003cp>A new \u003ca href=\"http://heart.bmj.com/content/early/2015/05/20/heartjnl-2014-307050.short?g=w_heart_ahead_tab\">study\u003c/a> published in the journal \u003cem>Heart\u003c/em> found that habitual chocolate eaters had a lower risk of cardiovascular disease and strokes compared to people who didn't eat chocolate.\u003c/p>\n\u003cp>So, what is it about chocolate that could possibly lead to such a benefit? Well, when you strip out the sugar and milk that's added to chocolate, you're left with the cocoa bean. And it's the compounds in the cocoa that researchers are most interested in.\u003c/p>\n\u003cp>The study is part of a growing body of evidence that suggests the bioactive plant compounds found in cocoa beans, called polyphenols, may help protect against heart disease.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"What we're learning is that polyphenols ... seem to improve the health of our \u003ca href=\"http://www.npr.org/sections/thesalt/2014/07/02/327775106/how-dark-chocolate-not-milk-chocolate-may-help-blood-flow\">blood vessels\u003c/a>,\" says \u003ca href=\"http://www.nutrition.tufts.edu/about/welcome-dean-mozaffarian\">Dariush Mozaffarian,\u003c/a> dean of the Friedman School of Nutrition Science and Policy at Tufts University.\u003c/p>\n\u003cp>As part of the new study, researchers tracked about 20,000 adults in England for some 12 years. Participants filled out food-frequency questionnaires. And the researchers gauged chocolate consumption from these surveys.\u003c/p>\n\u003cp>How much better did the chocolate eaters fare when it came to staving off heart disease? As Howard LeWine of the Harvard Health Blog \u003ca href=\"http://www.health.harvard.edu/blog/sweet-dreams-eating-chocolate-prevents-heart-disease-201506168087\">calculates\u003c/a>: \"Among those in the top tier of chocolate consumption, 12 percent developed or died of cardiovascular disease during the study, compared to 17.4 percent of those who didn't eat chocolate.\"\u003c/p>\n\u003cp>The reduction in risk is surprising, according to study author \u003ca href=\"http://www.researchgate.net/profile/Phyo_Myint\">Phyo Myint\u003c/a> of the University of Aberdeen. As part of the analysis, the chocolate eaters were broken down into groups based on how much they ate — from the heaviest consumers of chocolate to those who ate the least. \"The group with the greatest benefit generally ate 16 to 100 grams per day,\" Myint writes in an email. To put that into perspective, a standard-size Hershey bar has 43 grams.\u003c/p>\n\u003cp>Now, the rub with this kind of study is that the link between chocolate and health is just an association. \"It doesn't prove a cause-and-effect relationship between chocolate and reduced risk of heart disease and stroke,\" says \u003ca href=\"http://www.brighamandwomens.org/departments_and_services/womenshealth/hearthealth/who-we-are/bios/joann-manson/index.htm\">JoAnn Manson\u003c/a>, chief of the Division of Preventive Medicine at Brigham and Women's Hospital in Boston.\u003c/p>\n\u003cp>Manson and a group of other researchers are about to launch a large-scale \u003ca href=\"https://www.fredhutch.org/en/labs/phs/projects/cocoa-flavanols-multivitamin-supplements.html\">clinical trial\u003c/a> of the polyphenols — those bioactive compounds — in the cocoa bean.\u003c/p>\n\u003cp>\"We'll be testing them in a capsule form,\" Manson says. \"So, [none of] the sugar, fat and calories\" that you get from a candy bar.\u003c/p>\n\u003cp>Now, if you're like me and don't like the idea of chocolate pill, keep savoring chocolate the old-fashioned way.\u003c/p>\n\u003cp>\"Chocolate can be part of a healthy diet,\" Manson says. But don't overdo it. And stay tuned, Manson says, for the findings of new research intented to unravel this connection between cocoa and our health.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/97168/chocolate-chocolate-its-good-for-your-heart-study-finds","authors":["byline_bayareabites_97168"],"categories":["bayareabites_1653","bayareabites_10028","bayareabites_1245","bayareabites_10916","bayareabites_34","bayareabites_358"],"tags":["bayareabites_147","bayareabites_11205","bayareabites_11333","bayareabites_12699","bayareabites_11263"],"featImg":"bayareabites_97169","label":"bayareabites"},"bayareabites_86878":{"type":"posts","id":"bayareabites_86878","meta":{"index":"posts_1591205157","site":"bayareabites","id":"86878","score":null,"sort":[1409270971000]},"guestAuthors":[],"slug":"when-zero-doesnt-mean-zero-trans-fats-linger-in-food","title":"When Zero Doesn't Mean Zero: Trans Fats Linger In Food","publishDate":1409270971,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_86879\" class=\"wp-caption aligncenter\" style=\"max-width: 1780px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/ap050114020568-c3956e8893e1e0cee211bd1a6602b4af5c517c5f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/ap050114020568-c3956e8893e1e0cee211bd1a6602b4af5c517c5f.jpg\" alt='About 84 percent of food products that contain trans fats still carry a \"zero gram\" label, which may mislead consumers, researchers say. Photo: Tony Dejak/AP' width=\"1780\" height=\"1335\" class=\"size-full wp-image-86879\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">About 84 percent of food products that contain trans fats still carry a \"zero gram\" label, which may mislead consumers, researchers say. Photo: Tony Dejak/AP\u003c/figcaption>\u003c/figure>\n\u003cp>by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/28/343971652/trans-fats-linger-stubbornly-in-the-food-supply\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/28/14)\u003c/p>\n\u003cp>Last we heard, the once ubiquitous trans fats had mostly disappeared from packaged cookies, muffins and french fries.\u003c/p>\n\u003cp>That's what we reported back in November 2013, when the Food and Drug Administration \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/07/fda-moves-to-phase-out-remaining-trans-fats-in-food-supply/\">announced\u003c/a> it was intending to ban partially hydrogenated vegetable oils from all food products. The proposed ban seemed prudent, since eating foods with trans fats has been linked to heart disease, and the Centers for Disease Control and Prevention \u003ca href=\"http://www.cdc.gov/nutrition/downloads/transfat_508_final.pdf\">estimates\u003c/a> that an FDA ban could prevent an additional 7,000 deaths from heart disease each year and as many as 20,000 heart attacks in that period.\u003c/p>\n\u003cp>But the FDA has yet to issue a final rule requiring food companies to eliminate trans fats entirely. In the meantime, researchers decided to find out just how many products still contain them.\u003c/p>\n\u003cp>Turns out it's more than you might think. While many food companies have found affordable alternatives to partially hydrogenated oil, one in 10 packaged foods still contain it, according to researchers at the New York Department of Health and Mental Hygiene.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"A lot people think it's out of the food supply, but it's still in a lot of places,\" Christine Johnson Curtis, an assistant commissioner at the department and an author of the \u003ca href=\"http://www.cdc.gov/pcd/issues/2014/14_0161.htm\">study\u003c/a>, tells The Salt. It appeared Thursday in the journal \u003cem>Preventing Chronic Disease.\u003c/em>\u003c/p>\n\u003cp>To figure out how stubborn many food companies have been about not removing trans fats, Curtis and her colleagues analyzed a database of 4,340 top-selling packaged foods in the U.S., including baked goods, frozen foods and snacks. The scientists compared the list of actual ingredients to the nutrition label on each package.\u003c/p>\n\u003cp>Of the products found to still contain the problematic oil, 84 percent were labeled as having 0 grams of it. The FDA allows companies to put 0 grams on the label even if there's up to .5 grams of trans fat in the food.\u003c/p>\n\u003cp>That may not seem like a lot, but Curtis says that even consuming low levels of trans fats could pose a health risk. \"We have established that there's just no benefit to consuming them — they're not healthy for anyone,\" she says. \"But [with a zero gram label], consumers can't know how much they're consuming, and if they're eating multiple products over the course of the day labeled zero trans fat, it could add up.\"\u003c/p>\n\u003cp>Of all the food products the researchers looked at, cookies and crackers were the most likely to still contain the oil.\u003c/p>\n\u003cp>The FDA has not indicated when it will issue a final rule, but Johnson Curtis says she's hopeful food companies will eventually be required to eliminate trans fats entirely. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"One in 10 packaged foods still contains trans fats, according to a new study. The problematic oils give foods a rich taste and texture and extend shelf life, but have been linked to heart disease.","status":"publish","parent":0,"modified":1409270993,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":493},"headData":{"title":"When Zero Doesn't Mean Zero: Trans Fats Linger In Food | KQED","description":"One in 10 packaged foods still contains trans fats, according to a new study. The problematic oils give foods a rich taste and texture and extend shelf life, but have been linked to heart disease.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"When Zero Doesn't Mean Zero: Trans Fats Linger In Food","datePublished":"2014-08-29T00:09:31.000Z","dateModified":"2014-08-29T00:09:53.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"86878 http://blogs.kqed.org/bayareabites/?p=86878","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/08/28/when-zero-doesnt-mean-zero-trans-fats-linger-in-food/","disqusTitle":"When Zero Doesn't Mean Zero: Trans Fats Linger In Food","nprByline":"Eliza Barclay","nprStoryId":"343971652","nprApiLink":"http://api.npr.org/query?id=343971652&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/08/28/343971652/trans-fats-linger-stubbornly-in-the-food-supply?ft=3&f=343971652","nprRetrievedStory":"1","nprPubDate":"Thu, 28 Aug 2014 17:12:00 -0400","nprStoryDate":"Thu, 28 Aug 2014 17:03:00 -0400","nprLastModifiedDate":"Thu, 28 Aug 2014 17:12:34 -0400","path":"/bayareabites/86878/when-zero-doesnt-mean-zero-trans-fats-linger-in-food","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_86879\" class=\"wp-caption aligncenter\" style=\"max-width: 1780px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/ap050114020568-c3956e8893e1e0cee211bd1a6602b4af5c517c5f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/ap050114020568-c3956e8893e1e0cee211bd1a6602b4af5c517c5f.jpg\" alt='About 84 percent of food products that contain trans fats still carry a \"zero gram\" label, which may mislead consumers, researchers say. Photo: Tony Dejak/AP' width=\"1780\" height=\"1335\" class=\"size-full wp-image-86879\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">About 84 percent of food products that contain trans fats still carry a \"zero gram\" label, which may mislead consumers, researchers say. Photo: Tony Dejak/AP\u003c/figcaption>\u003c/figure>\n\u003cp>by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/28/343971652/trans-fats-linger-stubbornly-in-the-food-supply\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/28/14)\u003c/p>\n\u003cp>Last we heard, the once ubiquitous trans fats had mostly disappeared from packaged cookies, muffins and french fries.\u003c/p>\n\u003cp>That's what we reported back in November 2013, when the Food and Drug Administration \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/07/fda-moves-to-phase-out-remaining-trans-fats-in-food-supply/\">announced\u003c/a> it was intending to ban partially hydrogenated vegetable oils from all food products. The proposed ban seemed prudent, since eating foods with trans fats has been linked to heart disease, and the Centers for Disease Control and Prevention \u003ca href=\"http://www.cdc.gov/nutrition/downloads/transfat_508_final.pdf\">estimates\u003c/a> that an FDA ban could prevent an additional 7,000 deaths from heart disease each year and as many as 20,000 heart attacks in that period.\u003c/p>\n\u003cp>But the FDA has yet to issue a final rule requiring food companies to eliminate trans fats entirely. In the meantime, researchers decided to find out just how many products still contain them.\u003c/p>\n\u003cp>Turns out it's more than you might think. While many food companies have found affordable alternatives to partially hydrogenated oil, one in 10 packaged foods still contain it, according to researchers at the New York Department of Health and Mental Hygiene.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"A lot people think it's out of the food supply, but it's still in a lot of places,\" Christine Johnson Curtis, an assistant commissioner at the department and an author of the \u003ca href=\"http://www.cdc.gov/pcd/issues/2014/14_0161.htm\">study\u003c/a>, tells The Salt. It appeared Thursday in the journal \u003cem>Preventing Chronic Disease.\u003c/em>\u003c/p>\n\u003cp>To figure out how stubborn many food companies have been about not removing trans fats, Curtis and her colleagues analyzed a database of 4,340 top-selling packaged foods in the U.S., including baked goods, frozen foods and snacks. The scientists compared the list of actual ingredients to the nutrition label on each package.\u003c/p>\n\u003cp>Of the products found to still contain the problematic oil, 84 percent were labeled as having 0 grams of it. The FDA allows companies to put 0 grams on the label even if there's up to .5 grams of trans fat in the food.\u003c/p>\n\u003cp>That may not seem like a lot, but Curtis says that even consuming low levels of trans fats could pose a health risk. \"We have established that there's just no benefit to consuming them — they're not healthy for anyone,\" she says. \"But [with a zero gram label], consumers can't know how much they're consuming, and if they're eating multiple products over the course of the day labeled zero trans fat, it could add up.\"\u003c/p>\n\u003cp>Of all the food products the researchers looked at, cookies and crackers were the most likely to still contain the oil.\u003c/p>\n\u003cp>The FDA has not indicated when it will issue a final rule, but Johnson Curtis says she's hopeful food companies will eventually be required to eliminate trans fats entirely. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/86878/when-zero-doesnt-mean-zero-trans-fats-linger-in-food","authors":["byline_bayareabites_86878"],"categories":["bayareabites_1245","bayareabites_10916","bayareabites_2035","bayareabites_358"],"tags":["bayareabites_10994","bayareabites_2608","bayareabites_11333","bayareabites_13759","bayareabites_57","bayareabites_11318","bayareabites_10921","bayareabites_13758"],"featImg":"bayareabites_86879","label":"bayareabites"},"bayareabites_82046":{"type":"posts","id":"bayareabites_82046","meta":{"index":"posts_1591205157","site":"bayareabites","id":"82046","score":null,"sort":[1400000489000]},"guestAuthors":[],"slug":"resveratrol-may-not-be-the-elixir-in-red-wine-and-chocolate","title":"Resveratrol May Not Be The Elixir In Red Wine And Chocolate","publishDate":1400000489,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_82047\" class=\"wp-caption aligncenter\" style=\"max-width: 1678px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/istock_000023453662medium_wide-c631819e0fa07c3a348c35dc2282998b2182101b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/istock_000023453662medium_wide-c631819e0fa07c3a348c35dc2282998b2182101b.jpg\" alt=\"There are more than three-dozen polyphenols in red wine that could be beneficial. But resveratrol may not have much influence on our health. Photo: iStockphoto\" width=\"1678\" height=\"944\" class=\"size-full wp-image-82047\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">There are more than three-dozen polyphenols in red wine that could be beneficial. But resveratrol may not have much influence on our health. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/13/311904587/resveratrol-may-not-be-the-elixir-in-red-wine-and-chocolate\">The Salt at NPR Food\u003c/a> (5/13/14)\u003c/p>\n\u003cp>If you've come to treat that daily glass of wine as your fountain of youth, it may be time to reconsider.\u003c/p>\n\u003cp>The notion that consuming wine and chocolate, two of our favorite vices, could lead to longer, healthier lives is a tantalizing one. Scientists first \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=6423961\">hinted\u003c/a> at the possibility in 2006 after feeding obese mice a diet high in the compound resveratrol — which occurs naturally in grape skins, certain berries, chocolate and other plants. They noticed that the mice lived as long as obese mice that didn't get the compound. The ones who got the resveratrol also had fewer diseases associated with aging.\u003c/p>\n\u003cp>Soon, resveratrol became the darling trait of superfoods like berries and chocolate. Dr. Oz \u003ca href=\"http://www.oprah.com/health/Dr-Ozs-Ultimate-Anti-Aging-Checklist\">put\u003c/a> resveratrol-rich foods on his \"Ultimate Anti-Aging Checklist.\"\u003c/p>\n\u003cp>But resveratrol might not be the health booster it's been cracked up to be – at least if we're getting it from food alone. In a \u003ca href=\"http://archinte.jamanetwork.com/article.aspx?articleid=1868537\">study\u003c/a> published Monday in \u003cem>JAMA Internal Medicine\u003c/em>, a team of scientists report that dietary resveratrol had no apparent association with longevity or inflammation, or rates of cancer and cardiovascular disease.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.hopkinsmedicine.org/wilmer/employees/cvs/Semba.html\">Richard Semba\u003c/a>, of Johns Hopkins University's School of Medicine, led the study of 783 elderly adults from Tuscany's Chianti region, famed for its vineyards of Sangiovese. \u003c/p>\n\u003cp>First, the scientists analyzed samples of each participant's urine, which Semba calls \"the best method [for tracking dietary resveratrol]. It's the gold standard.\" Then, the researchers followed the 65-and-older men and women for the next nine years. What happened in that time suggests that the hype over resveratrol might be unfounded.\u003c/p>\n\u003cp>Thirty-four percent of the participants died — which was expected, since they were advanced in age. The thing is, urinary resveratrol levels in those who lived through the study were no higher or lower than those of the men and women who died before its conclusion. Nor did resveratrol levels appear to reduce the development of cancer or cardiovascular disease, which afflicted some participants who were free of the ailments when the research began.\u003c/p>\n\u003cp>The authors' conclusion? The resveratrol in our food has no measurable impact on our health.\u003c/p>\n\u003cp>But there's still a lingering question about whether consuming resveratrol in much higher doses might do us some good.\u003cbr>\u003ca href=\"http://www.hms.harvard.edu/dms/bbs/fac/sinclair.php\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.hms.harvard.edu/dms/bbs/fac/sinclair.php\">David Sinclair\u003c/a>, with Harvard Medical School's department of genetics, is the author of the 2006 paper in \u003cem>Nature\u003c/em> that found that obese mice given high doses of resveratrol lived longer than overweight mice fed a diet without it.\u003c/p>\n\u003cp>Sinclair's findings also spurred interest in pharmaceutical development of resveratrol. He co-founded Sirtris Pharmaceuticals, a company that dabbled with a resveratrol drug before \u003ca href=\"http://www.xconomy.com/boston/2013/03/12/glaxosmithkline-shuts-down-sirtris-five-years-after-720m-buyout/\">it was shuttered\u003c/a> in 2013. Sales of resveratrol supplements in the U.S., meanwhile, \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S1550413112003993\">have grown\u003c/a> to more than $30 million annually.\u003c/p>\n\u003cp>Sinclair \u003ca href=\"http://www.npr.org/2013/03/08/173821482/can-the-anti-aging-secret-be-found-in-red-wine\">maintains\u003c/a> that there may be benefits to consuming high doses of the compound. Specifically, he has shown that resveratrol hits an enzyme in the cell that activates a longevity gene, at least in animals so far. He tells The Salt that for mice and humans to see clinical effects, they'd have to consume 100 to 1,000 times the amount of resveratrol the Italians in the \u003cem>JAMA\u003c/em> study were getting, which came mostly from wine.\u003c/p>\n\u003cp>And about those resveratrol supplements? \"The evidence of supplements providing benefits is not conclusive,\" says Semba.\u003c/p>\n\u003cp>But you may as well keep drinking your favorite Zinfandel, Merlot or Sangiovese. Moderate alcohol consumption \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/07/12/156629783/nightly-glass-of-wine-may-protect-boomer-womens-bones\">may prevent\u003c/a> bone loss in older women. And Semba tells The Salt there are more than three-dozen polyphenols besides resveratrol in red wine that could be beneficial.\u003c/p>\n\u003cp>\"These polyphenols might be working in concert with each other,\" Semba says. \"It was just a leap of faith to assume it was resveratrol [having the health benefits]. It was an oversimplification.\"\u003c/p>\n\u003cp>You can also hold on to the chocolate: There's still pretty strong evidence that it may be good for the heart and waistline. We can thank \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/18/290922850/chocolate-turns-into-heart-helpers-by-gut-bacteria\">our gut microbes\u003c/a> for that. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Red wine and chocolate may be good for you, but it's likely not from the resveratrol. A study finds that the antioxidant had no influence on longevity, cancer, heart disease or inflammation levels.","status":"publish","parent":0,"modified":1400000489,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":710},"headData":{"title":"Resveratrol May Not Be The Elixir In Red Wine And Chocolate | KQED","description":"Red wine and chocolate may be good for you, but it's likely not from the resveratrol. A study finds that the antioxidant had no influence on longevity, cancer, heart disease or inflammation levels.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Resveratrol May Not Be The Elixir In Red Wine And Chocolate","datePublished":"2014-05-13T17:01:29.000Z","dateModified":"2014-05-13T17:01:29.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"82046 http://blogs.kqed.org/bayareabites/?p=82046","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/05/13/resveratrol-may-not-be-the-elixir-in-red-wine-and-chocolate/","disqusTitle":"Resveratrol May Not Be The Elixir In Red Wine And Chocolate","nprByline":"Alastair Bland","nprStoryId":"311904587","nprApiLink":"http://api.npr.org/query?id=311904587&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/05/13/311904587/resveratrol-may-not-be-the-elixir-in-red-wine-and-chocolate?ft=3&f=311904587","nprRetrievedStory":"1","nprPubDate":"Tue, 13 May 2014 11:22:00 -0400","nprStoryDate":"Tue, 13 May 2014 10:06:00 -0400","nprLastModifiedDate":"Tue, 13 May 2014 11:22:44 -0400","path":"/bayareabites/82046/resveratrol-may-not-be-the-elixir-in-red-wine-and-chocolate","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82047\" class=\"wp-caption aligncenter\" style=\"max-width: 1678px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/istock_000023453662medium_wide-c631819e0fa07c3a348c35dc2282998b2182101b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/istock_000023453662medium_wide-c631819e0fa07c3a348c35dc2282998b2182101b.jpg\" alt=\"There are more than three-dozen polyphenols in red wine that could be beneficial. But resveratrol may not have much influence on our health. Photo: iStockphoto\" width=\"1678\" height=\"944\" class=\"size-full wp-image-82047\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">There are more than three-dozen polyphenols in red wine that could be beneficial. But resveratrol may not have much influence on our health. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/13/311904587/resveratrol-may-not-be-the-elixir-in-red-wine-and-chocolate\">The Salt at NPR Food\u003c/a> (5/13/14)\u003c/p>\n\u003cp>If you've come to treat that daily glass of wine as your fountain of youth, it may be time to reconsider.\u003c/p>\n\u003cp>The notion that consuming wine and chocolate, two of our favorite vices, could lead to longer, healthier lives is a tantalizing one. Scientists first \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=6423961\">hinted\u003c/a> at the possibility in 2006 after feeding obese mice a diet high in the compound resveratrol — which occurs naturally in grape skins, certain berries, chocolate and other plants. They noticed that the mice lived as long as obese mice that didn't get the compound. The ones who got the resveratrol also had fewer diseases associated with aging.\u003c/p>\n\u003cp>Soon, resveratrol became the darling trait of superfoods like berries and chocolate. Dr. Oz \u003ca href=\"http://www.oprah.com/health/Dr-Ozs-Ultimate-Anti-Aging-Checklist\">put\u003c/a> resveratrol-rich foods on his \"Ultimate Anti-Aging Checklist.\"\u003c/p>\n\u003cp>But resveratrol might not be the health booster it's been cracked up to be – at least if we're getting it from food alone. In a \u003ca href=\"http://archinte.jamanetwork.com/article.aspx?articleid=1868537\">study\u003c/a> published Monday in \u003cem>JAMA Internal Medicine\u003c/em>, a team of scientists report that dietary resveratrol had no apparent association with longevity or inflammation, or rates of cancer and cardiovascular disease.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.hopkinsmedicine.org/wilmer/employees/cvs/Semba.html\">Richard Semba\u003c/a>, of Johns Hopkins University's School of Medicine, led the study of 783 elderly adults from Tuscany's Chianti region, famed for its vineyards of Sangiovese. \u003c/p>\n\u003cp>First, the scientists analyzed samples of each participant's urine, which Semba calls \"the best method [for tracking dietary resveratrol]. It's the gold standard.\" Then, the researchers followed the 65-and-older men and women for the next nine years. What happened in that time suggests that the hype over resveratrol might be unfounded.\u003c/p>\n\u003cp>Thirty-four percent of the participants died — which was expected, since they were advanced in age. The thing is, urinary resveratrol levels in those who lived through the study were no higher or lower than those of the men and women who died before its conclusion. Nor did resveratrol levels appear to reduce the development of cancer or cardiovascular disease, which afflicted some participants who were free of the ailments when the research began.\u003c/p>\n\u003cp>The authors' conclusion? The resveratrol in our food has no measurable impact on our health.\u003c/p>\n\u003cp>But there's still a lingering question about whether consuming resveratrol in much higher doses might do us some good.\u003cbr>\u003ca href=\"http://www.hms.harvard.edu/dms/bbs/fac/sinclair.php\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.hms.harvard.edu/dms/bbs/fac/sinclair.php\">David Sinclair\u003c/a>, with Harvard Medical School's department of genetics, is the author of the 2006 paper in \u003cem>Nature\u003c/em> that found that obese mice given high doses of resveratrol lived longer than overweight mice fed a diet without it.\u003c/p>\n\u003cp>Sinclair's findings also spurred interest in pharmaceutical development of resveratrol. He co-founded Sirtris Pharmaceuticals, a company that dabbled with a resveratrol drug before \u003ca href=\"http://www.xconomy.com/boston/2013/03/12/glaxosmithkline-shuts-down-sirtris-five-years-after-720m-buyout/\">it was shuttered\u003c/a> in 2013. Sales of resveratrol supplements in the U.S., meanwhile, \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S1550413112003993\">have grown\u003c/a> to more than $30 million annually.\u003c/p>\n\u003cp>Sinclair \u003ca href=\"http://www.npr.org/2013/03/08/173821482/can-the-anti-aging-secret-be-found-in-red-wine\">maintains\u003c/a> that there may be benefits to consuming high doses of the compound. Specifically, he has shown that resveratrol hits an enzyme in the cell that activates a longevity gene, at least in animals so far. He tells The Salt that for mice and humans to see clinical effects, they'd have to consume 100 to 1,000 times the amount of resveratrol the Italians in the \u003cem>JAMA\u003c/em> study were getting, which came mostly from wine.\u003c/p>\n\u003cp>And about those resveratrol supplements? \"The evidence of supplements providing benefits is not conclusive,\" says Semba.\u003c/p>\n\u003cp>But you may as well keep drinking your favorite Zinfandel, Merlot or Sangiovese. Moderate alcohol consumption \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/07/12/156629783/nightly-glass-of-wine-may-protect-boomer-womens-bones\">may prevent\u003c/a> bone loss in older women. And Semba tells The Salt there are more than three-dozen polyphenols besides resveratrol in red wine that could be beneficial.\u003c/p>\n\u003cp>\"These polyphenols might be working in concert with each other,\" Semba says. \"It was just a leap of faith to assume it was resveratrol [having the health benefits]. It was an oversimplification.\"\u003c/p>\n\u003cp>You can also hold on to the chocolate: There's still pretty strong evidence that it may be good for the heart and waistline. We can thank \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/18/290922850/chocolate-turns-into-heart-helpers-by-gut-bacteria\">our gut microbes\u003c/a> for that. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/82046/resveratrol-may-not-be-the-elixir-in-red-wine-and-chocolate","authors":["byline_bayareabites_82046"],"categories":["bayareabites_1245","bayareabites_10916"],"tags":["bayareabites_13369","bayareabites_635","bayareabites_147","bayareabites_11333","bayareabites_11096","bayareabites_11346","bayareabites_10124","bayareabites_13368","bayareabites_10921"],"featImg":"bayareabites_82047","label":"bayareabites"},"bayareabites_79196":{"type":"posts","id":"bayareabites_79196","meta":{"index":"posts_1591205157","site":"bayareabites","id":"79196","score":null,"sort":[1395158192000]},"guestAuthors":[],"slug":"dont-fear-the-fat-experts-question-saturated-fat-guidelines","title":"Don't Fear The Fat: Experts Question Saturated Fat Guidelines ","publishDate":1395158192,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_79197\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/fat-c720a1bd93fe322f9701253493040c38bf25ddb9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/fat-c720a1bd93fe322f9701253493040c38bf25ddb9-1024x768.jpg\" alt=\"Eating some foods high in saturated fat is not necessarily going to increase your risk of heart disease, a study shows, contrary to the dietary science of the past 40 years. Photo: Cristian Baitg Schreiweis/iStockphoto\" width=\"1024\" height=\"768\" class=\"size-large wp-image-79197\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eating some foods high in saturated fat is not necessarily going to increase your risk of heart disease, a study shows, contrary to the dietary science of the past 40 years. Photo: Cristian Baitg Schreiweis/iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/17/290846811/dont-fear-the-fat-experts-question-saturated-fat-guidelines\">The Salt at NPR Food\u003c/a> (3/17/14)\u003c/p>\n\u003cp>As a culture, we tend to suffer from the angel-or-devil mindset. Especially when it comes to food.\u003c/p>\n\u003cp>And for 40 years now, saturated fat — found in high amounts in meat, cheese and other full-fat dairy products — has been one of our top nutritional demons.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.health.gov/dietaryguidelines/2015.asp\">U.S. Dietary Guidelines\u003c/a> urge us to limit consumption because of concerns that saturated fat raises the risk of heart disease. But after decades of research, a growing number of experts are questioning this link.\u003c/p>\n\u003cp>In fact, the authors of a new meta-analysis published in the \u003cem>Annals of Internal Medicine\u003c/em> \u003ca href=\"http://annals.org/article.aspx?articleid=1846638\">conclude\u003c/a> that there's insufficient evidence to support the long-standing recommendation to consume saturated fat in very low amounts.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So, let's walk through this shift in thinking: The concern over fat gathered steam in the 1960s when studies showed that saturated fat increases LDL cholesterol — the bad cholesterol — the artery clogging stuff. The assumption was that this increased the risk of heart disease.\u003c/p>\n\u003cp>But after all this time, it just hasn't panned out, at least not convincingly. When researchers have tracked people's saturated fat intake over time and then followed up to see whether higher intake increases the risk of heart attacks and strokes, they haven't found a clear, consistent link.\u003c/p>\n\u003cp>In fact, the new study finds \"null associations\" (to quote the authors) between total saturated fat intake and coronary risk. And a \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=Siri-Tarino+Meta-analysis+of+prospective+cohort+studies\">prior analysis\u003c/a> that included more than 300,000 participants came to a similar conclusion.\u003c/p>\n\u003cp>So, what explains this? Well, researchers say the relationship between cholesterol and heart disease is a lot more complicated than was once understood. LDL is just one indicator of risk.\u003c/p>\n\u003cp>What's now thought to be a more important predictor of risk is the ratio a person has of LDL to HDL, the \u003cem>good\u003c/em> cholesterol. And there's evidence that, compared with carbohydrates, saturated fat can increase HDL and lower fat deposits in the blood called triglycerides, which, in theory, would be protective against heart disease.\u003c/p>\n\u003cp>\"So when you put this all together,\" says \u003ca href=\"http://www.hsph.harvard.edu/dariush-mozaffarian/\">Dariush Mozaffarian\u003c/a> of the Harvard School of Public Health, a co-author of the paper, what you see is that saturated fat has a relatively neutral effect. It's \"not a beneficial effect but not a harmful effect. And I think that's what the recent studies show.\" \u003cstrong>\u003cbr>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_79198\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/my-plate_custom-06d52fd2e8784235068be928c54b0ff3078a7d38.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/my-plate_custom-06d52fd2e8784235068be928c54b0ff3078a7d38.jpg\" alt=\"The latest study is a challenge to the U.S. Dietary guidelines, which call for consuming mostly low-fat dairy and meat products. Image: USDAgov/Flickr\" width=\"200\" height=\"171\" class=\"size-full wp-image-79198\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The latest study is a challenge to the U.S. Dietary guidelines, which call for consuming mostly low-fat dairy and meat products. Image: USDAgov/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>So, where does this lead us? Lots of experts say the lesson here is that you can't take a reductionist approach to good health.\u003c/p>\n\u003cp>Look what happened when Americans reduced fat intake at the height of the fat-free boom in the early 1990s, and compensated by eating lots of carbohydrates. All of the calories from refined grains (think fat-free bagels and low-fat cookies) led lots of folks to gain weight.\u003c/p>\n\u003cp>\"There were definitely unintended, harmful consequences of the low-fat craze,\" Mozaffarian says.\u003c/p>\n\u003cp>He says the lesson is to get away from recommendations that are built on single nutrients. A healthy diet, he says, should include a wide variety of minimally processed, whole foods such as nuts and vegetable and olive oils (which have some saturated fat), as well as fish, fruits, vegetables and small portions of animal products such as yogurt and cheese. (Surprisingly, the health-promoting \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/05/for-mind-and-body-study-finds-mediterranean-diet-boosts-both/\">Mediterranean-style diet\u003c/a> has about 45 percent of calories from fat, including small amounts of meat.)\u003c/p>\n\u003cp>So, if you're still asking the question — is saturated fat good or bad? — the answer, Mozaffarian says, depends on what you're eating instead. He points to another study that found replacing saturated fats with carbohydrates has no benefits.\u003c/p>\n\u003cp>Now, of course, not everyone is convinced by the new studies that question the link between saturated fat and heart disease. Groups including the World Health Organization and the American Heart Association promote a low intake of saturated fat.\u003c/p>\n\u003cp>And vegan groups do as well. \"I think there is support for removing all animal products from the diet for health purposes,\" says \u003ca href=\"http://www.pcrm.org/media/experts/bios/susan-levin-ms-rd\">Susan Levin\u003c/a> of the Physicians Committee for Responsible Medicine, which advocates vegan diets.\u003c/p>\n\u003cp>She points out that two population studies (an \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2671114/\">Adventist Health Study\u003c/a> and a European Prospective Investigation into Cancer and Nutrition [\u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/12833118\">EPIC\u003c/a>] study) have shown that the fewer animal products you consume, the less likely you are to have diabetes or to be overweight.\u003c/p>\n\u003cp>Some argue that the type of fatty acids that make up the saturated fat in a food makes a difference, too. For instance, recent studies suggest that the fatty acids in milk and yogurt may be beneficial for heart health. And as we've \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/02/12/the-full-fat-paradox-whole-milk-may-keep-us-lean/\">reported\u003c/a>, researchers are actively studying this full-fat dairy paradox. But processed red meats, also high in saturated fat, are shown to \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/06/salami-suicide-processed-meats-linked-to-heart-disease-and-cancer/\">increase the risk\u003c/a> of heart disease and certain cancers.\u003c/p>\n\u003cp>So, saturated fat isn't automatically the bad guy — and shouldn't be demonized, these researchers say. It's just one part of the complex dietary puzzle.\u003c/p>\n\u003cp>Experts say remember this big picture: Too many calories from any source, whether it's fats or carbohydrates, can lead to weight gain. And it's that extra weight that increases the risk of heart disease.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"The link between heart disease and saturated fat that scientists have been drilling into us for 40 years is not as solid as many of us once thought. But don't run out and gorge on bacon just yet.","status":"publish","parent":0,"modified":1395158192,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":943},"headData":{"title":"Don't Fear The Fat: Experts Question Saturated Fat Guidelines | KQED","description":"The link between heart disease and saturated fat that scientists have been drilling into us for 40 years is not as solid as many of us once thought. But don't run out and gorge on bacon just yet.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Don't Fear The Fat: Experts Question Saturated Fat Guidelines ","datePublished":"2014-03-18T15:56:32.000Z","dateModified":"2014-03-18T15:56:32.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"79196 http://blogs.kqed.org/bayareabites/?p=79196","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/03/18/dont-fear-the-fat-experts-question-saturated-fat-guidelines/","disqusTitle":"Don't Fear The Fat: Experts Question Saturated Fat Guidelines ","nprByline":"Allison Aubrey","nprStoryId":"290846811","nprApiLink":"http://api.npr.org/query?id=290846811&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/03/17/290846811/dont-fear-the-fat-experts-question-saturated-fat-guidelines?ft=3&f=290846811","nprRetrievedStory":"1","nprPubDate":"Tue, 18 Mar 2014 08:50:00 -0400","nprStoryDate":"Mon, 17 Mar 2014 19:23:00 -0400","nprLastModifiedDate":"Tue, 18 Mar 2014 08:50:14 -0400","path":"/bayareabites/79196/dont-fear-the-fat-experts-question-saturated-fat-guidelines","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79197\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/fat-c720a1bd93fe322f9701253493040c38bf25ddb9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/fat-c720a1bd93fe322f9701253493040c38bf25ddb9-1024x768.jpg\" alt=\"Eating some foods high in saturated fat is not necessarily going to increase your risk of heart disease, a study shows, contrary to the dietary science of the past 40 years. Photo: Cristian Baitg Schreiweis/iStockphoto\" width=\"1024\" height=\"768\" class=\"size-large wp-image-79197\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eating some foods high in saturated fat is not necessarily going to increase your risk of heart disease, a study shows, contrary to the dietary science of the past 40 years. Photo: Cristian Baitg Schreiweis/iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/17/290846811/dont-fear-the-fat-experts-question-saturated-fat-guidelines\">The Salt at NPR Food\u003c/a> (3/17/14)\u003c/p>\n\u003cp>As a culture, we tend to suffer from the angel-or-devil mindset. Especially when it comes to food.\u003c/p>\n\u003cp>And for 40 years now, saturated fat — found in high amounts in meat, cheese and other full-fat dairy products — has been one of our top nutritional demons.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.health.gov/dietaryguidelines/2015.asp\">U.S. Dietary Guidelines\u003c/a> urge us to limit consumption because of concerns that saturated fat raises the risk of heart disease. But after decades of research, a growing number of experts are questioning this link.\u003c/p>\n\u003cp>In fact, the authors of a new meta-analysis published in the \u003cem>Annals of Internal Medicine\u003c/em> \u003ca href=\"http://annals.org/article.aspx?articleid=1846638\">conclude\u003c/a> that there's insufficient evidence to support the long-standing recommendation to consume saturated fat in very low amounts.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So, let's walk through this shift in thinking: The concern over fat gathered steam in the 1960s when studies showed that saturated fat increases LDL cholesterol — the bad cholesterol — the artery clogging stuff. The assumption was that this increased the risk of heart disease.\u003c/p>\n\u003cp>But after all this time, it just hasn't panned out, at least not convincingly. When researchers have tracked people's saturated fat intake over time and then followed up to see whether higher intake increases the risk of heart attacks and strokes, they haven't found a clear, consistent link.\u003c/p>\n\u003cp>In fact, the new study finds \"null associations\" (to quote the authors) between total saturated fat intake and coronary risk. And a \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=Siri-Tarino+Meta-analysis+of+prospective+cohort+studies\">prior analysis\u003c/a> that included more than 300,000 participants came to a similar conclusion.\u003c/p>\n\u003cp>So, what explains this? Well, researchers say the relationship between cholesterol and heart disease is a lot more complicated than was once understood. LDL is just one indicator of risk.\u003c/p>\n\u003cp>What's now thought to be a more important predictor of risk is the ratio a person has of LDL to HDL, the \u003cem>good\u003c/em> cholesterol. And there's evidence that, compared with carbohydrates, saturated fat can increase HDL and lower fat deposits in the blood called triglycerides, which, in theory, would be protective against heart disease.\u003c/p>\n\u003cp>\"So when you put this all together,\" says \u003ca href=\"http://www.hsph.harvard.edu/dariush-mozaffarian/\">Dariush Mozaffarian\u003c/a> of the Harvard School of Public Health, a co-author of the paper, what you see is that saturated fat has a relatively neutral effect. It's \"not a beneficial effect but not a harmful effect. And I think that's what the recent studies show.\" \u003cstrong>\u003cbr>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_79198\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/my-plate_custom-06d52fd2e8784235068be928c54b0ff3078a7d38.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/my-plate_custom-06d52fd2e8784235068be928c54b0ff3078a7d38.jpg\" alt=\"The latest study is a challenge to the U.S. Dietary guidelines, which call for consuming mostly low-fat dairy and meat products. Image: USDAgov/Flickr\" width=\"200\" height=\"171\" class=\"size-full wp-image-79198\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The latest study is a challenge to the U.S. Dietary guidelines, which call for consuming mostly low-fat dairy and meat products. Image: USDAgov/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>So, where does this lead us? Lots of experts say the lesson here is that you can't take a reductionist approach to good health.\u003c/p>\n\u003cp>Look what happened when Americans reduced fat intake at the height of the fat-free boom in the early 1990s, and compensated by eating lots of carbohydrates. All of the calories from refined grains (think fat-free bagels and low-fat cookies) led lots of folks to gain weight.\u003c/p>\n\u003cp>\"There were definitely unintended, harmful consequences of the low-fat craze,\" Mozaffarian says.\u003c/p>\n\u003cp>He says the lesson is to get away from recommendations that are built on single nutrients. A healthy diet, he says, should include a wide variety of minimally processed, whole foods such as nuts and vegetable and olive oils (which have some saturated fat), as well as fish, fruits, vegetables and small portions of animal products such as yogurt and cheese. (Surprisingly, the health-promoting \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/05/for-mind-and-body-study-finds-mediterranean-diet-boosts-both/\">Mediterranean-style diet\u003c/a> has about 45 percent of calories from fat, including small amounts of meat.)\u003c/p>\n\u003cp>So, if you're still asking the question — is saturated fat good or bad? — the answer, Mozaffarian says, depends on what you're eating instead. He points to another study that found replacing saturated fats with carbohydrates has no benefits.\u003c/p>\n\u003cp>Now, of course, not everyone is convinced by the new studies that question the link between saturated fat and heart disease. Groups including the World Health Organization and the American Heart Association promote a low intake of saturated fat.\u003c/p>\n\u003cp>And vegan groups do as well. \"I think there is support for removing all animal products from the diet for health purposes,\" says \u003ca href=\"http://www.pcrm.org/media/experts/bios/susan-levin-ms-rd\">Susan Levin\u003c/a> of the Physicians Committee for Responsible Medicine, which advocates vegan diets.\u003c/p>\n\u003cp>She points out that two population studies (an \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2671114/\">Adventist Health Study\u003c/a> and a European Prospective Investigation into Cancer and Nutrition [\u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/12833118\">EPIC\u003c/a>] study) have shown that the fewer animal products you consume, the less likely you are to have diabetes or to be overweight.\u003c/p>\n\u003cp>Some argue that the type of fatty acids that make up the saturated fat in a food makes a difference, too. For instance, recent studies suggest that the fatty acids in milk and yogurt may be beneficial for heart health. And as we've \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/02/12/the-full-fat-paradox-whole-milk-may-keep-us-lean/\">reported\u003c/a>, researchers are actively studying this full-fat dairy paradox. But processed red meats, also high in saturated fat, are shown to \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/06/salami-suicide-processed-meats-linked-to-heart-disease-and-cancer/\">increase the risk\u003c/a> of heart disease and certain cancers.\u003c/p>\n\u003cp>So, saturated fat isn't automatically the bad guy — and shouldn't be demonized, these researchers say. It's just one part of the complex dietary puzzle.\u003c/p>\n\u003cp>Experts say remember this big picture: Too many calories from any source, whether it's fats or carbohydrates, can lead to weight gain. And it's that extra weight that increases the risk of heart disease.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/79196/dont-fear-the-fat-experts-question-saturated-fat-guidelines","authors":["byline_bayareabites_79196"],"categories":["bayareabites_1245","bayareabites_10916"],"tags":["bayareabites_13165","bayareabites_11518","bayareabites_11333","bayareabites_12139","bayareabites_12083","bayareabites_11318","bayareabites_13166"],"featImg":"bayareabites_79205","label":"bayareabites"},"bayareabites_76929":{"type":"posts","id":"bayareabites_76929","meta":{"index":"posts_1591205157","site":"bayareabites","id":"76929","score":null,"sort":[1390410155000]},"guestAuthors":[],"slug":"more-signs-a-mediterranean-diet-helps-prevent-cardiovascular-ills","title":"More Signs A Mediterranean Diet Helps Prevent Cardiovascular Ills","publishDate":1390410155,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_76930\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/oliveoilnute-84a76669634f6eb69b247b9938e9332c05b3784f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/oliveoilnute-84a76669634f6eb69b247b9938e9332c05b3784f-1024x768.jpg\" alt=\"A study found that a Mediterranean diet with extra nuts and olive oil was associated with a lower risk of a cardiovascular condition called peripheral artery disease. Photo: Heather Rousseau/NPR\" width=\"1024\" height=\"768\" class=\"size-large wp-image-76930\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A study found that a Mediterranean diet with extra nuts and olive oil was associated with a lower risk of a cardiovascular condition called peripheral artery disease. Photo: Heather Rousseau/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/22/264584979/more-signs-a-mediterranean-diet-helps-prevent-cardiovascular-ills\">The Salt at NPR Food\u003c/a> (1/22/14)\u003c/p>\n\u003cp>There's fresh evidence that a Mediterranean diet can help cut the risk of \u003ca href=\"http://www.nhlbi.nih.gov/health/health-topics/topics/atherosclerosis/\">atherosclerosis\u003c/a>, a disease caused by the build up of plaque in the arteries.\u003c/p>\n\u003cp> A new analysis, published in the \u003cem>Journal of the American Medical Association\u003c/em>, builds on the work of a \u003ca href=\"http://www.nejm.org/doi/full/10.1056/NEJMoa1200303\">prior study\u003c/a>, which looked at how diet rich in fruits, vegetables, whole grains, nuts, fish and healthy oils — namely olive oil — cuts the risk of heart attacks and strokes. That earlier study found that the risk was 30 percent lower for people eating the Mediterranean diet compared to those on a standard low-fat diet.\u003c/p>\n\u003cp>The \u003ca href=\"http://jama.jamanetwork.com/article.aspx?articleid=1817779\">new analysis\u003c/a> looked specifically at how a Mediterranean diet influences the development of peripheral artery disease. This is a common condition among older men and women in which arteries narrowed by atherosclerosis cut off the flow of blood to limbs such as legs and feet.\u003c/p>\n\u003cp>The study, which included some 8,000 men and women in their 60s and 70s, had participants follow either a Mediterranean diet with extra olive oil, a Mediterranean diet with extra nuts or a standard low-fat diet. The researchers found that the people on the Mediterranean diets had less build-up of fatty deposits in their arteries that leads to peripheral artery disease compared to the men and women on the low-fat diet.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We were surprised because of the great magnitude\" of the association between the diet and the reduced risk of PAD, study author \u003ca href=\"http://www.unav.edu/departamento/preventiva/martinez_gonzalez\">Miguel Martínez-Gonzalez\u003c/a>, a researcher at the University of Navarra in Spain, tells us in an email. \"This is a very important step in confirming a truly causal relationship between the [Mediterranean-style diet] and cardiovascular protection.\"\u003c/p>\n\u003cp>As we've \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/30/to-get-the-benefits-of-olive-oil-fresh-may-be-best/\">reported\u003c/a>, there are a host of beneficial compounds in olive oil that may play a role in reducing inflammation and build up of fatty deposits. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>\u003c/em>. \u003c/p>\n\n","blocks":[],"excerpt":"A study found that people on the diet, which is rich in nuts and olive oil, had a lower risk of developing peripheral artery disease than people on a low-fat diet. The research helps build the case that a Mediterranean diet can help prevent a wide range of cardiovascular diseases.","status":"publish","parent":0,"modified":1390410155,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":360},"headData":{"title":"More Signs A Mediterranean Diet Helps Prevent Cardiovascular Ills | KQED","description":"A study found that people on the diet, which is rich in nuts and olive oil, had a lower risk of developing peripheral artery disease than people on a low-fat diet. The research helps build the case that a Mediterranean diet can help prevent a wide range of cardiovascular diseases.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"More Signs A Mediterranean Diet Helps Prevent Cardiovascular Ills","datePublished":"2014-01-22T17:02:35.000Z","dateModified":"2014-01-22T17:02:35.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"76929 http://blogs.kqed.org/bayareabites/?p=76929","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/01/22/more-signs-a-mediterranean-diet-helps-prevent-cardiovascular-ills/","disqusTitle":"More Signs A Mediterranean Diet Helps Prevent Cardiovascular Ills","nprByline":"Allison Aubrey","nprStoryId":"264584979","nprApiLink":"http://api.npr.org/query?id=264584979&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/01/22/264584979/more-signs-a-mediterranean-diet-helps-prevent-cardiovascular-ills?ft=3&f=264584979","nprRetrievedStory":"1","nprPubDate":"Wed, 22 Jan 2014 11:27:00 -0500","nprStoryDate":"Wed, 22 Jan 2014 11:28:00 -0500","nprLastModifiedDate":"Wed, 22 Jan 2014 11:27:39 -0500","path":"/bayareabites/76929/more-signs-a-mediterranean-diet-helps-prevent-cardiovascular-ills","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_76930\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/oliveoilnute-84a76669634f6eb69b247b9938e9332c05b3784f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/oliveoilnute-84a76669634f6eb69b247b9938e9332c05b3784f-1024x768.jpg\" alt=\"A study found that a Mediterranean diet with extra nuts and olive oil was associated with a lower risk of a cardiovascular condition called peripheral artery disease. Photo: Heather Rousseau/NPR\" width=\"1024\" height=\"768\" class=\"size-large wp-image-76930\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A study found that a Mediterranean diet with extra nuts and olive oil was associated with a lower risk of a cardiovascular condition called peripheral artery disease. Photo: Heather Rousseau/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/22/264584979/more-signs-a-mediterranean-diet-helps-prevent-cardiovascular-ills\">The Salt at NPR Food\u003c/a> (1/22/14)\u003c/p>\n\u003cp>There's fresh evidence that a Mediterranean diet can help cut the risk of \u003ca href=\"http://www.nhlbi.nih.gov/health/health-topics/topics/atherosclerosis/\">atherosclerosis\u003c/a>, a disease caused by the build up of plaque in the arteries.\u003c/p>\n\u003cp> A new analysis, published in the \u003cem>Journal of the American Medical Association\u003c/em>, builds on the work of a \u003ca href=\"http://www.nejm.org/doi/full/10.1056/NEJMoa1200303\">prior study\u003c/a>, which looked at how diet rich in fruits, vegetables, whole grains, nuts, fish and healthy oils — namely olive oil — cuts the risk of heart attacks and strokes. That earlier study found that the risk was 30 percent lower for people eating the Mediterranean diet compared to those on a standard low-fat diet.\u003c/p>\n\u003cp>The \u003ca href=\"http://jama.jamanetwork.com/article.aspx?articleid=1817779\">new analysis\u003c/a> looked specifically at how a Mediterranean diet influences the development of peripheral artery disease. This is a common condition among older men and women in which arteries narrowed by atherosclerosis cut off the flow of blood to limbs such as legs and feet.\u003c/p>\n\u003cp>The study, which included some 8,000 men and women in their 60s and 70s, had participants follow either a Mediterranean diet with extra olive oil, a Mediterranean diet with extra nuts or a standard low-fat diet. The researchers found that the people on the Mediterranean diets had less build-up of fatty deposits in their arteries that leads to peripheral artery disease compared to the men and women on the low-fat diet.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We were surprised because of the great magnitude\" of the association between the diet and the reduced risk of PAD, study author \u003ca href=\"http://www.unav.edu/departamento/preventiva/martinez_gonzalez\">Miguel Martínez-Gonzalez\u003c/a>, a researcher at the University of Navarra in Spain, tells us in an email. \"This is a very important step in confirming a truly causal relationship between the [Mediterranean-style diet] and cardiovascular protection.\"\u003c/p>\n\u003cp>As we've \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/30/to-get-the-benefits-of-olive-oil-fresh-may-be-best/\">reported\u003c/a>, there are a host of beneficial compounds in olive oil that may play a role in reducing inflammation and build up of fatty deposits. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>\u003c/em>. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/76929/more-signs-a-mediterranean-diet-helps-prevent-cardiovascular-ills","authors":["byline_bayareabites_76929"],"categories":["bayareabites_1245","bayareabites_10916"],"tags":["bayareabites_12967","bayareabites_10196","bayareabites_11262","bayareabites_11333","bayareabites_11260","bayareabites_8347","bayareabites_12968","bayareabites_10921"],"featImg":"bayareabites_76938","label":"bayareabites"},"bayareabites_73582":{"type":"posts","id":"bayareabites_73582","meta":{"index":"posts_1591205157","site":"bayareabites","id":"73582","score":null,"sort":[1383871078000]},"guestAuthors":[],"slug":"fda-moves-to-phase-out-remaining-trans-fats-in-food-supply","title":"FDA Moves To Phase Out Remaining Trans Fats In Food Supply","publishDate":1383871078,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_73588\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/crisco.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/crisco.jpg\" alt=\"Crisco was the original product made with partially hydrogenated soybean oil, which contains trans fats. Today, Crisco has only small amounts of the fats. Photo: Tony Dejak/AP\" width=\"624\" height=\"467\" class=\"size-full wp-image-73588\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crisco was the original product made with partially hydrogenated soybean oil, which contains trans fats. Today, Crisco has only small amounts of the fats. Photo: Tony Dejak/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/07/243730263/fda-moves-to-phase-out-remaining-trans-fats-in-food-supply\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/11/20131107_atc_01.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/07/243730263/fda-moves-to-phase-out-remaining-trans-fats-in-food-supply\">The Salt at NPR Food\u003c/a> (11/7/13)\u003c/p>\n\u003cp>If the Food and Drug Administration has its way, an era of food technology will soon end. The agency \u003ca href=\"http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm372915.htm\">announced\u003c/a> Thursday it is aiming to ban partially hydrogenated vegetable oils from all food products.\u003c/p>\n\u003cp>Margaret Hamburg, the FDA commissioner, said at a press conference that her agency has come to the preliminary conclusion that the oils \"are not generally recognized as safe for use in food.\"\u003c/p>\n\u003cp>If the agency makes this decision final, it will mean a complete ban on this ingredient.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Health concerns about the trans fats in the oil have been mounting for years. The biggest concern? Trans fats raise the risk of heart disease. The Centers for Disease Control and Prevention \u003ca href=\"http://www.cdc.gov/nutrition/downloads/transfat_508_final.pdf\">estimates\u003c/a> that an FDA ban on trans fats could prevent an additional 7,000 deaths from heart disease each year and up to 20,000 heart attacks each year.\u003c/p>\n\u003cp>But it took decades for health officials to arrive at that conclusion.\u003c/p>\n\u003cp>Partially hydrogenated oil came on the market about a century ago when food scientists figured out how to add hydrogen atoms to a molecule of oil. Typically, it's soybean oil.\u003c/p>\n\u003cp>\u003ca href=\"http://www.newswise.com/articles/kantha-shelke-phd-cfs-ift-spokesperson\">Kantha Shelke\u003c/a>, a scientist with the Institute of Food Technologists in Chicago, says this makes liquid oil more solid, and stable. Depending on how you add the hydrogen atoms, you can make the oil as solid as you like.\u003c/p>\n\u003cp>\"So we could literally dial the needle to as solid as you wanted, and get the kind of results we were looking for,\" says Shelke.\u003c/p>\n\u003cp>These results include cookies or doughnuts that didn't leave a ring of oil behind on a paper towel and don't start tasting rancid after a few weeks.\u003c/p>\n\u003cp>Also, this oil doesn't have a strong taste of its own so you can use lots of it without ruining the flavor.\u003c/p>\n\u003cp>\"It's really absolutely perfect, and it's also perfect for the American style of shopping: You buy boxes and boxes of crackers, put them in your pantry,\" says Shelke. \"You open this box six months or eight months or a year later, and it would still taste and smell just as good as it was on the day you bought it!\"\u003c/p>\n\u003cp>By the time the government came up with laws regulating food additives, people had been eating this form of oil for decades with no apparent problems.\u003c/p>\n\u003cp>\u003ca href=\"http://www.publicagenda.org/pages/david-schleifer-phd\">David Schleifer\u003c/a>, a researcher at a nonprofit group called Public Agenda, in New York, says most scientists in the 1980s actually thought this kind of oil was probably safer than lard or palm oil. Schleifer wrote a recent journal \u003ca href=\"http://muse.jhu.edu/journals/technology_and_culture/v053/53.1.schleifer.html\">article\u003c/a> on the history of trans fats.\u003c/p>\n\u003cp>McDonald's, Schleifer says, previously used beef tallow for frying. \"People freaked out about beef tallow because it had saturated fat, and McDonald's responded to that public outcry by replacing beef tallow with trans fat,\" he says.\u003c/p>\n\u003cp>Everything changed in the mid-1990s. New studies showed that trans fats raised bad cholesterol and increased the risk of heart disease.\u003c/p>\n\u003cp>In fact, they were even worse than saturated fats. In 2006, after a campaign by public health advocates, the FDA required food companies to add trans fats to food labels.\u003c/p>\n\u003cp>Most companies responded by \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=6407183\">drastically cutting\u003c/a> their use of partially hydrogenated oil. That had a big impact on consumption — Americans consumed around 1 gram per day in 2012, down from 4.6 grams per day in 2003.\u003c/p>\n\u003cp>But not every company has eliminated it from every product.\u003c/p>\n\u003cp>You can \u003ca href=\"http://www.cdc.gov/pcd/issues/2013/12_0198.htm\">still find\u003c/a> trans fats in microwavable popcorn, frozen pies and all kinds of mass-produced baked goods. Often, food companies use just a little bit. If there's less than half a gram of trans fats per serving they can list the amount of trans fats in their products as zero.\u003c/p>\n\u003cp>A complete ban on trans fats would be a big deal for food manufacturers, says Shelke. She says food companies can drop the trans fats, but their products won't be quite the same.\u003c/p>\n\u003cp>\"They have to go back to re-educating consumers that cookies and consumers don't last forever,\" says Shelke.\u003c/p>\n\u003cp>The cookies will have a shorter life, but consumers' lives might be longer. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"The agency says trans fats, found in partially hydrogenated oils, raise the risk of heart disease. Even though food companies have drastically reduced their use of the oils, you can still find trans fat in microwavable popcorn, Crisco and all kinds of mass-produced baked goods.","status":"publish","parent":0,"modified":1383871078,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":761},"headData":{"title":"FDA Moves To Phase Out Remaining Trans Fats In Food Supply | KQED","description":"The agency says trans fats, found in partially hydrogenated oils, raise the risk of heart disease. Even though food companies have drastically reduced their use of the oils, you can still find trans fat in microwavable popcorn, Crisco and all kinds of mass-produced baked goods.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"FDA Moves To Phase Out Remaining Trans Fats In Food Supply","datePublished":"2013-11-08T00:37:58.000Z","dateModified":"2013-11-08T00:37:58.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"73582 http://blogs.kqed.org/bayareabites/?p=73582","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/11/07/fda-moves-to-phase-out-remaining-trans-fats-in-food-supply/","disqusTitle":"FDA Moves To Phase Out Remaining Trans Fats In Food Supply","nprByline":"Dan Charles","nprStoryId":"243730263","nprApiLink":"http://api.npr.org/query?id=243730263&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/11/07/243730263/fda-moves-to-phase-out-remaining-trans-fats-in-food-supply?ft=3&f=243730263","nprRetrievedStory":"1","nprPubDate":"Thu, 07 Nov 2013 18:51:00 -0500","nprStoryDate":"Thu, 07 Nov 2013 15:00:00 -0500","nprLastModifiedDate":"Thu, 07 Nov 2013 18:51:05 -0500","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/11/20131107_atc_01.mp3?orgId=1&topicId=1053&ft=3&f=243730263","nprAudioM3u":"http://api.npr.org/m3u/1243783502-c570c5.m3u?orgId=1&topicId=1053&ft=3&f=243730263","path":"/bayareabites/73582/fda-moves-to-phase-out-remaining-trans-fats-in-food-supply","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/11/20131107_atc_01.mp3?orgId=1&topicId=1053&ft=3&f=243730263","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_73588\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/crisco.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/crisco.jpg\" alt=\"Crisco was the original product made with partially hydrogenated soybean oil, which contains trans fats. Today, Crisco has only small amounts of the fats. Photo: Tony Dejak/AP\" width=\"624\" height=\"467\" class=\"size-full wp-image-73588\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crisco was the original product made with partially hydrogenated soybean oil, which contains trans fats. Today, Crisco has only small amounts of the fats. Photo: Tony Dejak/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/07/243730263/fda-moves-to-phase-out-remaining-trans-fats-in-food-supply\">All Things Considered\u003c/a> \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/11/20131107_atc_01.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/07/243730263/fda-moves-to-phase-out-remaining-trans-fats-in-food-supply\">The Salt at NPR Food\u003c/a> (11/7/13)\u003c/p>\n\u003cp>If the Food and Drug Administration has its way, an era of food technology will soon end. The agency \u003ca href=\"http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm372915.htm\">announced\u003c/a> Thursday it is aiming to ban partially hydrogenated vegetable oils from all food products.\u003c/p>\n\u003cp>Margaret Hamburg, the FDA commissioner, said at a press conference that her agency has come to the preliminary conclusion that the oils \"are not generally recognized as safe for use in food.\"\u003c/p>\n\u003cp>If the agency makes this decision final, it will mean a complete ban on this ingredient.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Health concerns about the trans fats in the oil have been mounting for years. The biggest concern? Trans fats raise the risk of heart disease. The Centers for Disease Control and Prevention \u003ca href=\"http://www.cdc.gov/nutrition/downloads/transfat_508_final.pdf\">estimates\u003c/a> that an FDA ban on trans fats could prevent an additional 7,000 deaths from heart disease each year and up to 20,000 heart attacks each year.\u003c/p>\n\u003cp>But it took decades for health officials to arrive at that conclusion.\u003c/p>\n\u003cp>Partially hydrogenated oil came on the market about a century ago when food scientists figured out how to add hydrogen atoms to a molecule of oil. Typically, it's soybean oil.\u003c/p>\n\u003cp>\u003ca href=\"http://www.newswise.com/articles/kantha-shelke-phd-cfs-ift-spokesperson\">Kantha Shelke\u003c/a>, a scientist with the Institute of Food Technologists in Chicago, says this makes liquid oil more solid, and stable. Depending on how you add the hydrogen atoms, you can make the oil as solid as you like.\u003c/p>\n\u003cp>\"So we could literally dial the needle to as solid as you wanted, and get the kind of results we were looking for,\" says Shelke.\u003c/p>\n\u003cp>These results include cookies or doughnuts that didn't leave a ring of oil behind on a paper towel and don't start tasting rancid after a few weeks.\u003c/p>\n\u003cp>Also, this oil doesn't have a strong taste of its own so you can use lots of it without ruining the flavor.\u003c/p>\n\u003cp>\"It's really absolutely perfect, and it's also perfect for the American style of shopping: You buy boxes and boxes of crackers, put them in your pantry,\" says Shelke. \"You open this box six months or eight months or a year later, and it would still taste and smell just as good as it was on the day you bought it!\"\u003c/p>\n\u003cp>By the time the government came up with laws regulating food additives, people had been eating this form of oil for decades with no apparent problems.\u003c/p>\n\u003cp>\u003ca href=\"http://www.publicagenda.org/pages/david-schleifer-phd\">David Schleifer\u003c/a>, a researcher at a nonprofit group called Public Agenda, in New York, says most scientists in the 1980s actually thought this kind of oil was probably safer than lard or palm oil. Schleifer wrote a recent journal \u003ca href=\"http://muse.jhu.edu/journals/technology_and_culture/v053/53.1.schleifer.html\">article\u003c/a> on the history of trans fats.\u003c/p>\n\u003cp>McDonald's, Schleifer says, previously used beef tallow for frying. \"People freaked out about beef tallow because it had saturated fat, and McDonald's responded to that public outcry by replacing beef tallow with trans fat,\" he says.\u003c/p>\n\u003cp>Everything changed in the mid-1990s. New studies showed that trans fats raised bad cholesterol and increased the risk of heart disease.\u003c/p>\n\u003cp>In fact, they were even worse than saturated fats. In 2006, after a campaign by public health advocates, the FDA required food companies to add trans fats to food labels.\u003c/p>\n\u003cp>Most companies responded by \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=6407183\">drastically cutting\u003c/a> their use of partially hydrogenated oil. That had a big impact on consumption — Americans consumed around 1 gram per day in 2012, down from 4.6 grams per day in 2003.\u003c/p>\n\u003cp>But not every company has eliminated it from every product.\u003c/p>\n\u003cp>You can \u003ca href=\"http://www.cdc.gov/pcd/issues/2013/12_0198.htm\">still find\u003c/a> trans fats in microwavable popcorn, frozen pies and all kinds of mass-produced baked goods. Often, food companies use just a little bit. If there's less than half a gram of trans fats per serving they can list the amount of trans fats in their products as zero.\u003c/p>\n\u003cp>A complete ban on trans fats would be a big deal for food manufacturers, says Shelke. She says food companies can drop the trans fats, but their products won't be quite the same.\u003c/p>\n\u003cp>\"They have to go back to re-educating consumers that cookies and consumers don't last forever,\" says Shelke.\u003c/p>\n\u003cp>The cookies will have a shorter life, but consumers' lives might be longer. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/73582/fda-moves-to-phase-out-remaining-trans-fats-in-food-supply","authors":["byline_bayareabites_73582"],"categories":["bayareabites_752"],"tags":["bayareabites_10994","bayareabites_12672","bayareabites_11270","bayareabites_2608","bayareabites_11333","bayareabites_10921","bayareabites_11924"],"featImg":"bayareabites_73588","label":"bayareabites"},"bayareabites_66048":{"type":"posts","id":"bayareabites_66048","meta":{"index":"posts_1591205157","site":"bayareabites","id":"66048","score":null,"sort":[1374602213000]},"guestAuthors":[],"slug":"why-skipping-breakfast-might-raise-risk-of-heart-disease","title":"Why Skipping Breakfast Might Raise Risk Of Heart Disease","publishDate":1374602213,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_66055\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/breakfast-lg.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/breakfast-lg.jpg\" alt=\"Skipping breakfast is risky. Photo: iphoto\" width=\"1120\" height=\"839\" class=\"size-full wp-image-66055\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Skipping breakfast is risky. Photo: iphoto\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/23/204567839/SKIPPING-BREAKFAST-IS-RISKY\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/07/20130723_me_16.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/23/204567839/SKIPPING-BREAKFAST-IS-RISKY\">The Salt at NPR Food\u003c/a> (7/23/13)\u003c/p>\n\u003cp>Breakfast has long gotten a good rap for everything from \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=Does+skipping+breakfast+lead+to+weight+gain\">aiding weight loss\u003c/a> to improving \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=Does+skipping+breakfast+lead+to+weight+gain\">focus in the classroom\u003c/a>.\u003c/p>\n\u003cp>And ever since the \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1477675/\">Alameda County study\u003c/a> in California back in the 1960s linked breakfast — along with a host of other habits — to a longer lifespan, there's been a societal push towards breaking the fast.\u003c/p>\n\u003cp>\"It's such a simple lifestyle change that people can make,\" says researcher \u003ca href=\"http://www.hsph.harvard.edu/eric-rimm/\">Eric Rimm\u003c/a> of the Harvard School of Public Health.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Rimm is the co-author of fresh research that links yet another significant benefit to eating a morning meal: reducing the risk of heart attack.\u003c/p>\n\u003cp>The new study, published in the journal \u003cem>Circulation\u003c/em>, finds that men who routinely skipped breakfast had a 27 percent higher risk of having a heart attack or dying from coronary heart disease compared to men who ate breakfast.\u003c/p>\n\u003cp>The long-term, 16-year study included nearly 27,000 men.\u003c/p>\n\u003cp>\"Don't skip breakfast,\" concludes study author \u003ca href=\"http://www.hsph.harvard.edu/leah-cahill/\">Leah Cahill\u003c/a>, a research fellow at the Harvard School of Public Health.\u003c/p>\n\u003cp>Now a lot of folks may be wondering: Is there something truly beneficial about the timing of breakfast? Or is it just the case that people who eat a morning meal also tend to have a lot of other good habits, such as exercising more and smoking less, compared to those who skip?\u003c/p>\n\u003cp>Rimm and his colleagues took pains to account for the fact that the breakfast eaters in their study were different. Still, the findings held.\u003c/p>\n\u003cp>\"It was somewhat surprising to us that even after we statistically accounted for differences in diet, smoking patterns and exercise patterns ... you still see an elevated risk of heart attack [among the non-breakfast eaters],\" Rimm says.\u003c/p>\n\u003cp>The researchers aren't certain what accounts for the benefits, but they believe several biological mechanisms could be at play.\u003c/p>\n\u003cp>Cahill says when you prolong fasting by skipping breakfast you can put a strain on the body. \"And over many years ... it can lead to insulin sensitivity, which can lead to [type-2] diabetes, [and] it can lead to high blood pressure,\" she says, which over time can lead to heart disease.\u003c/p>\n\u003cp>In other words, she's making the case that the timing of meals really does seem to matter.\u003c/p>\n\u003cp>\"We really saw that breakfast itself was important,\" concludes Cahill. Whether it's skipping breakfast in the morning or eating very late at night, this pattern of eating may lead to adverse metabolic effects that set the stage for heart disease.\u003c/p>\n\u003cp>Researchers who study circadian rhythms say these findings make sense, given that the act of eating plays a critical role in resetting our internal clocks.\u003c/p>\n\u003cp>\"For a very long time we thought that light is the cue that resets the brain clock,\" says \u003ca href=\"http://www.salk.edu/faculty/panda.html\">Satchin Panda\u003c/a>, an associate professor in the Regulatory Biology Laboratory at the Salk Institute. \"But slowly we are learning that actually it's food that's the biggest cue to reset the clock.\"\u003c/p>\n\u003cp>He says the resetting of the clock is key since it helps our bodies perform optimally.\u003c/p>\n\u003cp>If you change the timing of food on different days, then the clock is not getting the same cue everyday Panda says, so \"the clock goes haywire and our body becomes less efficient in processing the food.\"\u003c/p>\n\u003cp>Now, there are plenty of healthy people out there who don't eat a meal right after waking up.\u003c/p>\n\u003cp> \"I don't tend to wake up real hungry,\" says \u003ca href=\"http://www.uvm.edu/nfs/?Page=johnson.php&SM=peoplesubmenu.html\">Rachel Johnson\u003c/a>, a professor of nutrition at the University of Vermont and a spokesperson for the American Heart Association.\u003c/p>\n\u003cp>Johnson says she usually eats a mid-morning breakfast, and this is OK. She says she is convinced by the body of evidence that breakfast has its benefits, but her advice: Don't force it.\u003c/p>\n\u003cp>\"If you're not a breakfast eater, don't just add the calories on top of what you're doing and expect you're going to be be miraculously healthier,\" says Johnson.\u003c/p>\n\u003cp>She says when it comes to eating in the morning, let hunger pangs be your guide.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"A new study finds that men who routinely skipped breakfast had a 27 percent higher risk of having a heart attack or dying from coronary heart disease compared to men who ate breakfast.","status":"publish","parent":0,"modified":1374602213,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":28,"wordCount":722},"headData":{"title":"Why Skipping Breakfast Might Raise Risk Of Heart Disease | KQED","description":"A new study finds that men who routinely skipped breakfast had a 27 percent higher risk of having a heart attack or dying from coronary heart disease compared to men who ate breakfast.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Why Skipping Breakfast Might Raise Risk Of Heart Disease","datePublished":"2013-07-23T17:56:53.000Z","dateModified":"2013-07-23T17:56:53.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"66048 http://blogs.kqed.org/bayareabites/?p=66048","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/07/23/why-skipping-breakfast-might-raise-risk-of-heart-disease/","disqusTitle":"Why Skipping Breakfast Might Raise Risk Of Heart Disease","nprByline":"Allison Aubrey","nprStoryId":"204567839","nprApiLink":"http://api.npr.org/query?id=204567839&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/07/23/204567839/SKIPPING-BREAKFAST-IS-RISKY?ft=3&f=204567839","nprRetrievedStory":"1","nprPubDate":"Tue, 23 Jul 2013 07:37:00 -0400","nprStoryDate":"Tue, 23 Jul 2013 04:00:00 -0400","nprLastModifiedDate":"Tue, 23 Jul 2013 07:37:15 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/me/2013/07/20130723_me_16.mp3?orgId=1&topicId=1053&ft=3&f=204567839","nprAudioM3u":"http://api.npr.org/m3u/1204746238-c15877.m3u?orgId=1&topicId=1053&ft=3&f=204567839","path":"/bayareabites/66048/why-skipping-breakfast-might-raise-risk-of-heart-disease","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/me/2013/07/20130723_me_16.mp3?orgId=1&topicId=1053&ft=3&f=204567839","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_66055\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/breakfast-lg.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/breakfast-lg.jpg\" alt=\"Skipping breakfast is risky. Photo: iphoto\" width=\"1120\" height=\"839\" class=\"size-full wp-image-66055\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Skipping breakfast is risky. Photo: iphoto\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/23/204567839/SKIPPING-BREAKFAST-IS-RISKY\">Morning Edition\u003c/a> \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://pd.npr.org/anon.npr-mp3/npr/me/2013/07/20130723_me_16.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\">Allison Aubrey\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/23/204567839/SKIPPING-BREAKFAST-IS-RISKY\">The Salt at NPR Food\u003c/a> (7/23/13)\u003c/p>\n\u003cp>Breakfast has long gotten a good rap for everything from \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=Does+skipping+breakfast+lead+to+weight+gain\">aiding weight loss\u003c/a> to improving \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/?term=Does+skipping+breakfast+lead+to+weight+gain\">focus in the classroom\u003c/a>.\u003c/p>\n\u003cp>And ever since the \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1477675/\">Alameda County study\u003c/a> in California back in the 1960s linked breakfast — along with a host of other habits — to a longer lifespan, there's been a societal push towards breaking the fast.\u003c/p>\n\u003cp>\"It's such a simple lifestyle change that people can make,\" says researcher \u003ca href=\"http://www.hsph.harvard.edu/eric-rimm/\">Eric Rimm\u003c/a> of the Harvard School of Public Health.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Rimm is the co-author of fresh research that links yet another significant benefit to eating a morning meal: reducing the risk of heart attack.\u003c/p>\n\u003cp>The new study, published in the journal \u003cem>Circulation\u003c/em>, finds that men who routinely skipped breakfast had a 27 percent higher risk of having a heart attack or dying from coronary heart disease compared to men who ate breakfast.\u003c/p>\n\u003cp>The long-term, 16-year study included nearly 27,000 men.\u003c/p>\n\u003cp>\"Don't skip breakfast,\" concludes study author \u003ca href=\"http://www.hsph.harvard.edu/leah-cahill/\">Leah Cahill\u003c/a>, a research fellow at the Harvard School of Public Health.\u003c/p>\n\u003cp>Now a lot of folks may be wondering: Is there something truly beneficial about the timing of breakfast? Or is it just the case that people who eat a morning meal also tend to have a lot of other good habits, such as exercising more and smoking less, compared to those who skip?\u003c/p>\n\u003cp>Rimm and his colleagues took pains to account for the fact that the breakfast eaters in their study were different. Still, the findings held.\u003c/p>\n\u003cp>\"It was somewhat surprising to us that even after we statistically accounted for differences in diet, smoking patterns and exercise patterns ... you still see an elevated risk of heart attack [among the non-breakfast eaters],\" Rimm says.\u003c/p>\n\u003cp>The researchers aren't certain what accounts for the benefits, but they believe several biological mechanisms could be at play.\u003c/p>\n\u003cp>Cahill says when you prolong fasting by skipping breakfast you can put a strain on the body. \"And over many years ... it can lead to insulin sensitivity, which can lead to [type-2] diabetes, [and] it can lead to high blood pressure,\" she says, which over time can lead to heart disease.\u003c/p>\n\u003cp>In other words, she's making the case that the timing of meals really does seem to matter.\u003c/p>\n\u003cp>\"We really saw that breakfast itself was important,\" concludes Cahill. Whether it's skipping breakfast in the morning or eating very late at night, this pattern of eating may lead to adverse metabolic effects that set the stage for heart disease.\u003c/p>\n\u003cp>Researchers who study circadian rhythms say these findings make sense, given that the act of eating plays a critical role in resetting our internal clocks.\u003c/p>\n\u003cp>\"For a very long time we thought that light is the cue that resets the brain clock,\" says \u003ca href=\"http://www.salk.edu/faculty/panda.html\">Satchin Panda\u003c/a>, an associate professor in the Regulatory Biology Laboratory at the Salk Institute. \"But slowly we are learning that actually it's food that's the biggest cue to reset the clock.\"\u003c/p>\n\u003cp>He says the resetting of the clock is key since it helps our bodies perform optimally.\u003c/p>\n\u003cp>If you change the timing of food on different days, then the clock is not getting the same cue everyday Panda says, so \"the clock goes haywire and our body becomes less efficient in processing the food.\"\u003c/p>\n\u003cp>Now, there are plenty of healthy people out there who don't eat a meal right after waking up.\u003c/p>\n\u003cp> \"I don't tend to wake up real hungry,\" says \u003ca href=\"http://www.uvm.edu/nfs/?Page=johnson.php&SM=peoplesubmenu.html\">Rachel Johnson\u003c/a>, a professor of nutrition at the University of Vermont and a spokesperson for the American Heart Association.\u003c/p>\n\u003cp>Johnson says she usually eats a mid-morning breakfast, and this is OK. She says she is convinced by the body of evidence that breakfast has its benefits, but her advice: Don't force it.\u003c/p>\n\u003cp>\"If you're not a breakfast eater, don't just add the calories on top of what you're doing and expect you're going to be be miraculously healthier,\" says Johnson.\u003c/p>\n\u003cp>She says when it comes to eating in the morning, let hunger pangs be your guide.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/66048/why-skipping-breakfast-might-raise-risk-of-heart-disease","authors":["byline_bayareabites_66048"],"categories":["bayareabites_1245","bayareabites_10916","bayareabites_34"],"tags":["bayareabites_477","bayareabites_11262","bayareabites_11333","bayareabites_11346","bayareabites_11318","bayareabites_10921"],"featImg":"bayareabites_66054","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. 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