Just about everybody agrees that kids should eat breakfast every day. Breakfast improves their overall nutrition and their performance in school, among other things. But how helpful can breakfast really be if it consists of cereal deluged in sugar?
“Not very” is the answer.
Thankfully, a new study by Jennifer Harris and colleagues at Yale suggests that kids are perfectly willing to consume low-sugar cereals instead, particularly if they can add a pinch of table sugar or fresh fruit to the mix.
To evaluate kids’ willingness to eat low-sugar cereals, Harris’ team randomized 91 kids between the ages of five and 12 to two groups. Kids in the first group were offered low-sugar cereals like Cheerios, Corn Flakes, and Rice Krispies, which contain one to four grams of sugar per serving. Kids in the other group chose between Cocoa Pebbles, Frosted Flakes and Fruit Loops, which contain about 12 grams of sugar per serving.
Kids in both groups were also offered orange juice, 1 percent milk, pre-cut sections of bananas and strawberries, and sugar packets. The kids served themselves and then completed a questionnaire about their breakfast. Read more »
*This blog post was originally published at Pizaazz*
New York City’s war on sugary soft drinks had to balance evidence-based medicine with a short, simple message that would go viral in the community. Going viral won, according to e-mails of internal discussions between the city’s health commissioner, his staff, and the ad agency that crafted the campaign. The statement that soda would cause a person to gain 10 pounds a year is contingent upon many factors, argued the staff, but the desire to produce a media message with impact overruled the details. One nutritionist called the campaign “deliciously disgusting.”
Chocolate may moderate HDL cholesterol in type 2 diabetics, according to the November issue of Diabetic Medicine. High polyphenol chocolate increased HDL cholesterol in diabetics without affecting weight, insulin resistance or glycemic control. Researchers enrolled 12 type 2 diabetics in a randomized, placebo-controlled double-blind crossover study to 45 g chocolate with or without a high polyphenol content for eight weeks and then crossed over after a four-week washout period. HDL cholesterol increased with high polyphenol chocolate (1.16+/-0.08 vs. 1.26+/-0.08 mmol/l, P=0.05) with a decrease in the total cholesterol: HDL ratio (4.4+/-0.4 vs. 4.1+/-0.4 mmol/l, P=0.04). No changes were seen with the low polyphenol chocolate.
With Halloween, sugar will be on everyone’s mind (and in everyone’s stomachs). To find out how many calories and how much fat that pile of Halloween candy totals, try this interactive module. (New York Times, Diabetic Medicine, ABC Chanel 7 News-Denver)
*This blog post was originally published at ACP Internist*
We are a nation stricken with an epidemic of obesity, which contributes to the incidence of diabetes and heart disease. Each of these has been linked to consumption of sugar intake, and in particular, sugar-sweetened beverages.
There’s nothing evil about sugar — it’s just that too much of it in certain forms is bad for you. For the purpose of definition, sugar-sweetened beverages contain added, naturally-derived caloric sweeteners such as sucrose (table sugar), high-fructose corn syrup, or fruit juice concentrates. Read more »
This post, American Obesity And Sugar-Sweetened Beverages, was originally published on
Healthine.com by Paul Auerbach, M.D..