Science-based conversations about micronutrient inadequacies (vitamins, omega-3 fatty acids, carotenoids, etc) & benefits of good nutrition. Tweets by @MIMcBurney and @juliakbird
TalkingNutrition.dsm.com's Latest Posts
In the US, a supplement is taken orally and intended to “supplement the diet” with ingredients such as vitamins, minerals, herbs or other botanical products, amino acids and substances such as metabolites. The Council for Responsible Nutrition reports that 68% of US adults report taking dietary supplements (50% report being regular users). The majority (>95%) use multivitamin-mineral supplements. An overwhelming majority (83%) express confidence in the safety, quality and […]
Nutrition science developed from a desire to understand the components of a healthy diet. The goal of nutrition guidance (nutrition policy) is to guide human behavior, including food choices, to favor health and longevity. By helping people understand the 5 food groups in the context of a healthy plate, government agencies hope to influence nutritional value of our diet and ultimately, human health.
There are approximately 56 million Americans living with disabilities, and living with a disability is associated with a higher likelihood of having health issues such as obesity, hypertension, and many others. People with disabilities need to pay attention to their diet and lifestyle to help support their health just like anyone else, but relatively little is known about what these individuals are consuming.
You may already be aware that the FDA has proposed numerous revisions to the ever present “Nutrition Facts” panel present on the side of nearly all foods you buy. In the Personal Health section of Sunday’s New York Times, author Jane Brody wrote about these revisions – praising some changes yet also pointing out areas which she felt that the proposal left things to be desired. Relying on a quote from former FDA commissioner Dr. David Kessler, Ms. Brody was specifically […]
The fatty acids found in the membranes of erythrocytes, also known as red blood cells (RBC), reflect the type of fats (animal, plant, seafood) being consumed and their fatty acid composition (saturated, monosaturated, polyunsaturated). The omega-3 index, the percentage of total fatty acids which are eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), found in RBC membranes may be a biomarker of cardiovascular risk, especially cardiac death.
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