Nutrition News
Nutrition Updates
June 2008
Barbara Quinn, MS, RD, CDE
FDA answers more questions on acrylamide
Acrylamide is a chemical that can form in some foods when cooked at high temperatures like those used in frying, roasting, and baking. High levels of acrylamide have been shown to cause nerve damage in humans. Whether or not small amounts found in certain foods pose a risk to human health is still being investigated. Find the most current answers to questions about acrylamide at the United States Food and Drug Administration website:
http://www.cfsan.fda.gov/~dms/acryfaq.html
Signs of Selenium toxicity
This case report describes the clinical features of selenium toxicity in a 55-year-old woman who ingested a nutritional supplement with abnormally high levels of this element. Presenting clinical signs included diarrhea, muscle cramps, joint pain, and progressive hair loss.
http://www.annals.org/cgi/content/full/0000605-200806170-00228v1
Vitamin D in the news
Is coffee intake related to risk of dying from heart disease, cancer and other causes?
This prospective cohort study of 41,736 men and 86,214 women found that coffee consumption (up to 6 cups day) was not associated with an increased risk of death from all causes. Coffee consumption was associated with a modest decrease in the risk of dying from heart disease, however. This warrants further study, say the authors.
http://www.annals.org/cgi/content/abstract/148/12/904
Stevia sweetener granted GRAS status
Stevia is an herb cultivated in South America and used in many countries to sweeten foods. In the United States, it is marketed as a dietary supplement because it has not been approved for use as a sweetener. One version of stevia, Sweet Leaf, has now been granted GRAS (generally regarded as safe) status by the United States Food and Drug Administration. Look for this item to appear in food products in the near future.
http://www.foodnavigator-usa.com/news/printNewsBis.asp?id=85710
Fish intake during pregnancy
This prospective cohort study investigated the benefits and risks of maternal fish intake and mercury level in relation to cognitive function in children at age 3. Higher fish intake was associated with higher cognitive performance while higher mercury levels were associated with lower test scores. The authors conclude: “Dietary recommendations for pregnant women should incorporate the nutritional benefits as well as the risks of fish intake.”
http://aje.oxfordjournals.org/cgi/content/abstract/167/10/1171
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