iLoveBenefits: Industry News Blog

90% of Strokes are Preventable

The Lancet recently published a study on the modifiable risk factors behind strokes. Here are some key findings from the report:

  • 10 controllable risk factors account for 90% of all strokes.
  • Eliminating high blood pressure was estimated to reduce risk by 48%.
  • High blood pressure causes 39% of strokes in North America, Australia and western Europe.
  • 60% of strokes in Southeast Asia are caused by high blood pressure.
  • Eliminating physical inactivity was estimated to reduce stroke risk by 36%.
  • Stroke risk is reduced by an estimated 23% when a poor diet is improved.

Source: The Lancet, July 15, 2016

2.7% of US Adults Achieve All Four Healthy Behaviors

Researchers from Oregon State University and the University of Mississippi recently conducted a study on four healthy lifestyle behaviors (good diet, moderate exercise, recommended body fat percentage, non-smoking) in U.S. adults. Here are some key findings from the report:

  • 2.7% of all adults had all four healthy lifestyle characteristics, while 16% had three.
  • 37% had two, 34% had one, and 11% had none of the healthy lifestyle characteristics.
  • Mexican American adults were more likely to eat a healthy diet than non-Hispanic white or black adults.
  • Women were more likely to not smoke and eat a healthy diet, but less likely to be sufficiently active.
  • 1 in 10 had a normal body fat percentage and 46% were sufficiently active.
  • 71% adults did not smoke and 38% ate a healthy diet.

Source: Oregon State University, March 21, 2016

What is the salt content of your food

The FDA is ready to make a move on regulating the sodium content of foods, the agency’s commissioner Margaret Hamburg, MD, announced.

The health of a community is much more than health care

Everyone’s destiny is health care. We have poured billions into the clinical side of health care. We have made huge progress in what we can do to improve outcomes for people. The issue of disparate impact in health care is a vexing one. We are beginning to observe that Socio-Economic Status is a huge predictor of health and health care. We need to do more than simply pour money into health care. We need to pay attention to health and the contributors to health including education, jobs, nutrition, safety and many other factors. Here is a story that is beginning to identify these issues. We need to do more at the community level. We need to build consensus among the many stakeholders in the community — all of whom play vital role in the health of a community.

Report: Physicians should address patient social issues to improve outcomesPhysicians should address social issues, such as housing and access to healthy food, as part of efforts to improve quality outcomes and reduce costs, according to a Manatt Health Solutions report commissioned by The Commonwealth Fund. One option for funding social support services may come through patient-centered medical homes, the report said. Medscape (free registration) (6/13)

What if people did the basic ‘blocking and tackling’ in health care we know how to do?

Lower diabetes, heart
risk seen with modest weight loss

Middle-aged women who
maintained a weight loss of 10% or more over two years attained significant
declines in total cholesterol, triglycerides, insulin, and glucose and
inflammation markers, reducing their risk of cardiovascular disease and
diabetes, a study indicated. The results were published in the Journal of the
American Heart Association. (12/30)

To get the most benefit – dress your salad properly

Wrong salad dressings negate vegetable benefits, says study

This from Stone Hearth –

The vegetables in salads are chock-full of important vitamins and nutrients, but you won’t get much benefit without the right type and amount of salad dressing, a Purdue University study shows.

In a human trial, researchers fed subjects salads topped off with saturated, monounsaturated and polyunsaturated fat-based dressings and tested their blood for absorption of fat-soluble carotenoids,  compounds such as lutein, lycopene, beta-carotene and zeaxanthin. Those carotenoids are associated with reduced risk of several chronic and degenerative diseases such as cancer, cardiovascular disease and macular degeneration.

The study, published early online in the journal Molecular Nutrition & Food Research, found that monounsaturated fat-rich dressings required the least amount of fat to get the most carotenoid absorption, while saturated fat and polyunsaturated fat dressings required higher amounts of fat to get the same benefit.

“If you want to utilize more from your fruits and vegetables, you have to pair them correctly with fat-based dressings,” said Mario Ferruzzi, the study’s lead author and a Purdue associate professor of food science. “If you have a salad with a fat-free dressing, there is a reduction in calories, but you lose some of the benefits of the vegetables.”

In the test, 29 people were fed salads dressed with butter as a saturated fat, canola oil as a monounsaturated fat and corn oil as a polyunsaturated fat. Each salad was served with 3 grams, 8 grams or 20 grams of fat from dressing.

The soybean oil rich in polyunsaturated fat was the most dependent on dose. The more fat on the salad, the more carotenoids the subjects absorbed. The saturated fat butter was also dose-dependent, but to a lesser extent.

Monounsaturated fat-rich dressings, such as canola and olive oil-based dressings, promoted the equivalent carotenoid absorption at 3 grams of fat as it did 20 grams, suggesting that this lipid source may be a good choice for those craving lower fat options but still wanting to optimize absorption of health-promoting carotenoids from fresh vegetables.

“Even at the lower fat level, you can absorb a significant amount of carotenoids with monounsaturated fat-rich canola oil,” Ferruzzi said. “Overall, pairing with fat matters. You can absorb significant amounts of carotenoids with saturated or polyunsaturated fats at low levels, but you would see more carotenoid absorption as you increase the amounts of those fats on a salad.”

The findings build on a 2004 Iowa State University study that determined carotenoids were more bioavailable ╨ absorbed by the intestines ╨ when paired with full-fat dressing as opposed to low-fat or fat-free versions. Ferruzzi; Wayne Campbell, a Purdue professor of nutrition science; Shellen Goltz, a Purdue graduate student in food science; and their collaborators, Chureeporn Chitchumroonchokchai and Mark L. Failla at Ohio State University, are the first to study different types of fats in differing amounts in human subjects.

Ferruzzi and colleagues will next work on understanding how meal patterning affects nutrient absorption. He is trying to determine whether people absorb more nutrients if they eat vegetables at one time or if consumption is spread throughout the day.



The U.S. Department of Agriculture funded the research.


June 20, 2012 | Categories: healthcare,nutrition | Tags: , , | Comments (0)

Calorie restricted diets may impair the immune system

Calorie-restricted diets may up death risk: new study

In a surprising result, Michigan State University researchers looking at the effects of diet on bowel disease found that mice on a calorie-restricted diet were more likely to die after being infected with an inflammation-causing bacterial pathogen in the colon.


While research suggests inflammation associated with obesity may contribute to inflammatory bowel diseases such as colitis, the study results revealed a low-calorie diet may actually impair the immune system’s ability to respond to infection, said Jenifer Fenton, assistant professor in the Department of Food Science and Human Nutrition.

Additionally, the study found no connection that moderate obesity increased the severity of colitis in the mouse model.

“The results are similar to the research from our department that shows consuming fewer calories make it harder to fight off the flu virus,” said Fenton, referring to recent work by colleague Elizabeth Gardner. “Since this is a totally different pathogen, it amplifies the need to find out why caloric intake has such an impact on the body’s ability to respond to infection.


“It is possible that the same mechanism that happens with the flu is occurring with gastro-intestinal diseases; future research will ask this very question.”

The research is published in the current edition of the World Journal of Gastroenterology.

Inflammatory bowel disease, or IBD, is a group of conditions affecting the colon and intestines; the major types being ulcerative colitis and Crohn’s disease. People suffering from IBD have an increased risk of developing colon cancer.

As part of their study, Fenton and colleagues evaluated the influence of obesity and calorie-restricted diets on mice with induced colitis.

Mice in the study were given one of three dietary treatments: a high-fat diet, a 30 percent caloric-restriction diet and a control group on an average-caloric diet. They then were treated with bacteria called H. hepaticus, which infects the colon and causes inflammation, eventually leading to tumor development. This process models the more aggressive lesions observed in human colon cancer cases.

Unexpectedly, study results suggest increased body fat induced by a high-fat diet did not influence the severity of colitis, despite changes in hormones that are known to increase with obesity and influence inflammation. In fact, researchers found calorie-restricted mice had a higher mortality rate in response to infection with H. hepaticus, dying before tumors even developed.

“Future studies should examine the association between body fat percentage and immune responses to infections leading to inflammatory bowel diseases,” Fenton said. “Understanding how a low-calorie diet increases mortality in this model may lead to new treatments for the disease in humans.”


March 20, 2012 | Categories: healthcare,nutrition,obesity | Tags: , , , | Comments (0)

Eating healthy by following Federal guidelines costs more: University of Washington study

If you try to eat healthier these days, and follow federal Dietary Guidelines for Americans, it’s likely that you’re eating more vegetables, fruits, whole grains and low-fat dairy products.

It also means that your grocery bill is increasing, according to University of Washington researchers from the Center for Public Health Nutrition.

Read more here:

August 5, 2011 | Categories: Cost,healthcare,nutrition | Tags: , , | Comments (0)

Calorie restriction lowers body temperature, may predict longer lifespan

 Washington University School of Medicine in St. Louis study in the journal Aging May.10, 2011

Nutrition and longevity researchers have found more evidence that eating less may help people live longer. The research team at Washington University School of Medicine in St. Louis reports in the journal Aging that individuals who significantly reduce their calorie intake have lower core body temperatures compared to those who eat more.

Read more here:

Dietary Fiber a key to longevity

According to a recent study:

  • Dietary fiber intake was associated with a significantly lowered risk of total death, 0.78 in men and 0.78 in women
  • Dietary fiber intake lowered the risk of death from cardiovascular, infectious, and respiratory diseases by 24% to 56% in men and by 34% to 59% in women
  • Inverse association between dietary fiber intake and cancer death was observed in men but not in women
  • Dietary fiber from grains, but not from other sources, was significantly inversely related to total and cause-specific death in both men and women

Source: “Dietary Fiber Intake and Mortality in the NIH-AARP Diet and Health Study,” Archives of Internal Medicine, abstract only, February 14, 2011,

February 22, 2011 | Categories: healthcare,nutrition | Tags: , | Comments (0)
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