[PHNUTR-L] RE: PHNUTR-L Digest, Vol 32, Issue 9
Mary Pittaway
PittawayM at ho.missoula.mt.us
Tue Sep 13 08:11:05 PDT 2005
I’m surprised that the Public Health Nutrition Practice Group would publish such a controversial biased article! This probably doesn’t stand up to the scientific scrutiny we rely on from ADA. PCRM is the group who brought us the memorable “drink beer not milk” campaign directed at college aged students. Staff from the National Dairy Council says that they are not aware of this book, or any emerging research that supports the claims in this press release. Considering the author's close association with PCRM, a group that is ideologically opposed to consuming all animal products including milk and dairy foods, we suggest taking a critical look at the information presented.
As you know, the positive link between calcium in dairy products and bone health has been established for decades through dozens of clinical studies. Both the 2004 Surgeon General's Report on Bone Health and Osteoporosis and the 2005 Dietary Guidelines/Food Guidance System emphasize the importance of getting 3 servings of low fat milk and milk products each day for optimal bone health. For review of the Surgeon General’s Report on Bone Health, which references recommendations for consumption of 3 servings of dairy, each day visit
http://www.surgeongeneral.gov/library/bonehealth/
For general information on dairy and bone health, visit
www.nationaldairycouncil.org/NationalDairyCouncil/Nutrition/Reducing/boneHealth.htm
For information on recommendations for dairy consumption in the Food
Guide Pyramid visit http://www.usda.gov/cnpp/Insights/Insight22.PDF
And http://www.nal.usda.gov/fnic/Fpyr/pmap.htm
Mary Pittaway, MA RD
Nutrition Services Director
Missoula City County Health Department
Missoula MT 59802
406-258-4837
-----Original Message-----
From: phnutr-l-bounces at mailman1.u.washington.edu [mailto:phnutr-l-bounces at mailman1.u.washington.edu] On Behalf Of phnutr-l-request at mailman1.u.washington.edu
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Subject: PHNUTR-L Digest, Vol 32, Issue 9
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Today's Topics:
1. "Milk Imperative, " PCRM: Milk Revealed as Main Cause of
Osteoporosis (Kathrynne Holden, MS, RD)
2. PCRM: Vegetarian diet causes major weight loss in women
(Kathrynne Holden, MS, RD)
3. Iron transporter discovered; major impact for supplements
(Kathrynne Holden, MS, RD)
4. Higher copper intake linked to reduced lung strength
(Kathrynne Holden, MS, RD)
----------------------------------------------------------------------
Message: 1
Date: Mon, 12 Sep 2005 07:57:19 -0500
From: "Kathrynne Holden, MS, RD" <fivestar at nutritionucanlivewith.com>
Subject: [PHNUTR-L] "Milk Imperative, " PCRM: Milk Revealed as Main
Cause of Osteoporosis
To: Public Health Nutrition List <phnutr-l at u.washington.edu>,
CELIAC-DIETETIC at MAELSTROM.STJOHNS.EDU, Food and Nutrition Specialists
<fnspec at purdue.edu>, ncc at list.empnet.com, Dietetics-L at sand.lyris.net,
Consultant Dietitians <forum at cdhcf.org>
Cc: Diabetes Care and Education DPG <dce at v2.listbox.com>
Message-ID: <43257B2F.4070905 at nutritionucanlivewith.com>
Content-Type: text/plain; charset=windows-1252; format=flowed
Colleagues, the following is FYI and does not necessarily reflect my own
opinion. I have no further knowledge of the topic.
------------------------
Milk Revealed as Main Cause of Osteoporosis
Published on: September 11th, 2005 12:00am by: russelleaton
http://www.theopenpress.com/index.php?a=press&id=3732
(OPENPRESS) September 11, 2005 -- Dairy milk is singled out as the
biggest dietary cause of osteoporosis because more than any other food
it depletes the finite reserve of bone-making cells in the body. So
although milk makes bones stronger in the short term, in the long term
it erodes bone-making cells, increasing the risk of osteoporosis. This
explains a paradox: black people are known to be less tolerant to
lactose in milk, and consequently they drink less milk, yet they get
much less osteoporosis than white people. This new research resolves the
paradox because by consuming less milk you are less likely to get
osteoporosis.
Growing evidence is showing that calcium in milk does not protect
against osteoporosis. For example in a 12-year Harvard study of 78,000
women, those who drank milk three times a day actually broke more bones
than women who rarely drank milk. Similarly, a 1994 study in Sydney,
Australia, showed that higher dairy product consumption was associated
with increased fracture risk: those with the highest dairy consumption
had double the risk of hip fracture compared to those with the lowest
consumption.
Author Russell Eaton says: 'Dairy milk does increase bone density, but
this comes at a terrible price. The latest research is showing that far
from protecting bones, milk actually increases the risk of osteoporosis
by eroding bone-making cells. Also, people with osteoporosis have a much
higher incidence of heart disease and cancer, and the evidence is
pointing at milk as the common factor. '
It had been thought that prostate cancer was caused by harmful fats in
the diet, but this may not be so. Calcium and phosphorus in milk serve
to feed nanobacteria, causing calcification and cancer.
It seems that harmful calcification, caused by nanobacteria in the body,
is at the root of many diseases such as arthritis, kidney stones, heart
disease and stroke. These microscopic organisms get fed calcium and
phosphorus from the bloodstream and then secrete calcium phosphate to
cause calcification. In the book The Milk Imperative the author shows
how dairy milk feeds nanobacteria, thus causing many serious diseases.
Commenting on the book Dr. Amy Lanou (Physicians Committee for
Responsible Medicine, USA) said: ‘There is a compelling argument that
today’s pasteurized milk, in all its guises, has virtually no redeeming
features at all, and serves only to cause disease and poor health. By
simply switching from dairy to non-dairy milk we will make a dramatic
and long-lasting improvement to our health.’
Published in August 2005, The Milk Imperative (ISBN 1-903339-16-2) is
available from all good book stores or from www.milkimperative.com.
--
Kathrynne Holden, MS, RD < fivestar at nutritionucanlivewith.com >
"Ask the Parkinson Dietitian" http://www.parkinson.org/
"Eat well, stay well with Parkinson's disease"
"Parkinson's disease: Guidelines for Medical Nutrition Therapy"
http://www.nutritionucanlivewith.com/
------------------------------
Message: 2
Date: Mon, 12 Sep 2005 08:00:35 -0500
From: "Kathrynne Holden, MS, RD" <fivestar at nutritionucanlivewith.com>
Subject: [PHNUTR-L] PCRM: Vegetarian diet causes major weight loss in
women
To: Public Health Nutrition List <phnutr-l at u.washington.edu>, Food and
Nutrition Specialists <fnspec at purdue.edu>, gn at fiu.edu,
ncc at list.empnet.com, Dietetics-L at sand.lyris.net, Consultant Dietitians
<forum at cdhcf.org>
Cc: Diabetes Care and Education DPG <dce at v2.listbox.com>
Message-ID: <43257BF3.5000301 at nutritionucanlivewith.com>
Content-Type: text/plain; charset=windows-1252; format=flowed
Colleagues, the following is FYI and does not necessarily reflect my own
opinion. I have no further knowledge of the topic.
------------------------
Vegetarian diet causes major weight loss in women
http://www.newkerala.com/newsdaily.php?action=fullnews&id=21642
Washington, Sept. 10 : A study published in the latest issue of The
American Journal of Medicine has claimed that a high-carb, low-fat,
vegetarian diet is highly effective at helping women lose weight and
improve insulin sensitivity.
Neal D. Barnard, president of the Physicians Committee for Responsible
Medicine (PCRM), and his colleagues at Georgetown University Hospital
and George Washington University conducted the study on 59 overweight,
postmenopausal women.
Half of the study participants followed a vegan diet; the other half
followed a control diet based on National Cholesterol Education Program
guidelines.
“The study participants following the vegan diet enjoyed unlimited
servings of fruits, vegetables, whole grains, and other healthful foods
that enabled them to lose weight without feeling hungry,” said Dr. Barnard.
As they began to experience the positive effects, weight loss and
improved insulin sensitivity, the women in the intervention group became
even more motivated to follow the plant-based eating plan,” he added.
Previous studies have also shown that obesity and overweight are far
less prevalent in populations following a plant-based diet. Worldwide,
vegetarian populations experience lower rates of heart disease,
diabetes, high blood pressure, and other life-threatening diseases.
--
Kathrynne Holden, MS, RD < fivestar at nutritionucanlivewith.com >
"Ask the Parkinson Dietitian" http://www.parkinson.org/
"Eat well, stay well with Parkinson's disease"
"Parkinson's disease: Guidelines for Medical Nutrition Therapy"
http://www.nutritionucanlivewith.com/
------------------------------
Message: 3
Date: Mon, 12 Sep 2005 08:10:53 -0500
From: "Kathrynne Holden, MS, RD" <fivestar at nutritionucanlivewith.com>
Subject: [PHNUTR-L] Iron transporter discovered; major impact for
supplements
To: Public Health Nutrition List <phnutr-l at u.washington.edu>, Food and
Nutrition Specialists <fnspec at purdue.edu>, gn at fiu.edu,
ncc at list.empnet.com, Dietetics-L at sand.lyris.net, Consultant Dietitians
<forum at cdhcf.org>
Cc: Diabetes Care and Education DPG <dce at v2.listbox.com>
Message-ID: <43257E5D.50309 at nutritionucanlivewith.com>
Content-Type: text/plain; charset=windows-1252; format=flowed
Colleagues, the following is FYI and does not necessarily reflect my own
opinion. I have no further knowledge of the topic.
------------------------
Iron transporter discovered; major impact for supplements
By Dominique Patton
http://www.foodnavigator.com/news/ng.asp?n=62437&m=1fne912&c=xeiqgoegavfxtla
12/09/2005 - Iron supplements could be improved by new research in the
UK that has identified for the first time a molecule responsible for
absorption of the mineral in the gut.
The scientists from King's College London who discovered the transporter
of the haem form of iron – the type found in animal tissues - say they
will be able to learn why iron is so well absorbed from meat and
transfer this knowledge to synthetic forms of iron.
Haem iron is absorbed around five times more efficiently than the
inorganic iron from plant sources and is therefore better at preventing
deficiency.
The British researchers reported in Friday's issue of Cell (vol 122,
pp789-801) that the transporter, called HCP1 (haem carrier protein), is
expressed in the first part of the intestine, the duodenum.
They found that the protein shifted position within the intestinal cells
in response to changes in the body's iron stores, allowing cells to take
up more or less haem as required.
”This is the first transporter that has been shown to be involved in
haem uptake. Finding this molecule helps us to understand how haem iron
is so readily absorbed,” said Dr Andrew McKie, who led the research team.
Their work is significant because iron deficiency remains the leading
nutrient deficiency in both developed as well as developing countries.
It affects around one in five women in the UK.
Many women especially are encouraged to take supplements but research
suggests that these are not always very effective as the body has
trouble taking up the form of iron provided.
“Currently pregnant women suffering from anaemia are given supplements
of inorganic iron, but these are poorly absorbed in the gut and can have
unpleasant side effects,” said Dr McKie.
“Having identified the haem transporter scientists can now create in
vitro tests of how well synthetic versions of haem iron are absorbed,
which could lead to much more effective iron supplements being produced."
Better bioavailability of supplements would not only help tackle iron
deficiency and related diseases like anaemia but could also improve
treatment of hereditary diseases such as haemochromatosis that cause
people to absorb too much iron from the diet.
Recent studies of northern Europeans have shown that around one in 400
are likely to be at risk of developing iron overload.
Mutations in HCP1 are likely to affect the body's ability to absorb
haem, noted the researchers, and therefore make it a potential culprit
in haemochromatosis. Drugs that inhibit HCP1 could be used to reduce
some of the symptoms of this disorder.
--
Kathrynne Holden, MS, RD < fivestar at nutritionucanlivewith.com >
"Ask the Parkinson Dietitian" http://www.parkinson.org/
"Eat well, stay well with Parkinson's disease"
"Parkinson's disease: Guidelines for Medical Nutrition Therapy"
http://www.nutritionucanlivewith.com/
------------------------------
Message: 4
Date: Mon, 12 Sep 2005 08:15:31 -0500
From: "Kathrynne Holden, MS, RD" <fivestar at nutritionucanlivewith.com>
Subject: [PHNUTR-L] Higher copper intake linked to reduced lung
strength
To: Public Health Nutrition List <phnutr-l at u.washington.edu>, Food and
Nutrition Specialists <fnspec at purdue.edu>, Gerinet
<GERINET at listserv.BUFFALO.EDU>, ncc at list.empnet.com,
Dietetics-L at sand.lyris.net, Consultant Dietitians <forum at cdhcf.org>
Cc: Diabetes Care and Education DPG <dce at v2.listbox.com>
Message-ID: <43257F73.4040202 at nutritionucanlivewith.com>
Content-Type: text/plain; charset=UTF-8; format=flowed
Colleagues, the following is FYI and does not necessarily reflect my own
opinion. I have no further knowledge of the topic.
------------------------
Higher copper intake linked to reduced lung strength
By Dominique Patton
http://www.foodnavigator.com/news/ng.asp?n=62439&m=1fne912&c=xeiqgoegavfxtla
12/09/2005 - Dietary copper may have a negative impact on lung health,
say UK researchers, who also confirmed the positive role of vitamin C
and selenium.
Increased dietary intake of antioxidants has previously been linked with
better lung function but this is the first research to highlight a
potentially negative impact from copper.
Writing in this month's issue of the European Journal of Clinical
Nutrition (vol 59, pp1043−1048), a team from the University of
Nottingham said: “The association between higher serum copper and lower
forced expiratory volume requires further study in view of the
ubiquitous exposure to this mineral.â€
The researchers used a random subsample of 479 participants, aged 18−65
years old, from a larger cross-sectional observational study.
They measured forced expiratory volume in one second, an indicator of
how good the lungs are. They also measured blood plasma levels of
copper, vitamin C, vitamin E and serum selenium.
They found that those participants with higher levels of copper were
less able to exhale as much oxygen in the desired time.
“Copper is a transitory metal. It can have prooxidant effects,†Andrew
Fogarty, senior author, told NutraIngredients.com.
Much of the intake of copper in the diet is through water, particularly
if people live in older houses with copper pipes, he added.
Furthermore, recent research out of the US suggests that the body cannot
excrete all of the copper when taken in amounts higher than that found
in the diet. Excess copper could be associated with reduced immune
function and lower antioxidant status, according to a team from the
Agricultural Research Service.
In contrast, the antioxidant nutrients vitamin C and selenium could
reduce the damage done by oxidation in the lungs.
However Fogarty added that while the findings supported the need for
further work on antioxidants, a large, double-blind, randomized trial
last year showed no benefit from antioxidant vitamins on the lung health
of participants.
Eur J Clin Nutr. 2005 Sep;59(9):1043-8.
Lung function and blood levels of copper, selenium, vitamin C and
vitamin E in the general population.
Pearson P, Britton J, McKeever T, Lewis SA, Weiss S, Pavord I,
Fogarty A.
1Division of Respiratory Medicine, University of Nottingham,
Nottingham City Hospital, Nottingham, UK.
Background:Increased dietary intake of antioxidants has been
associated with higher lung function, but few studies have used
biological markers of antioxidant intake.Objective:This study aimed to
determine if antioxidant status, as measured by blood levels, influences
lung function.Design:Using a random subsample of 479 participants, aged
18-65 y old, from a larger cross-sectional observational study, the
association of forced expiratory volume in 1 s (FEV(1)) with plasma
copper, vitamin C, vitamin E and serum selenium was assessed.Results:An
s.d. increase in blood copper level was associated with a difference in
FEV(1) of -48 ml (95% confidence intervals: -95, -2 ml, P=0.04), vitamin
C +49 ml (+4, +94, P=0.03), vitamin E -15 ml (-62, +32, P=0.53) and
selenium +52 ml (+7, +96, P=0.02). The sizes of association were not
appreciably altered in a mutually adjusted model.Conclusions:Higher
levels of serum vitamin C and selenium appear to be associated with
higher FEV(1). The association between higher serum copper and lower
FEV(1) requires further study in view of the ubiquitous exposure to this
mineral.Sponsorship:National Asthma Campaign and British Lung
Foundation.European Journal of Clinical Nutrition (2005) 59, 1043-1048.
doi:10.1038/sj.ejcn.1602209; published online 29 June 2005.
PMID: 16015272 [PubMed - in process]
--
Kathrynne Holden, MS, RD < fivestar at nutritionucanlivewith.com >
"Ask the Parkinson Dietitian" http://www.parkinson.org/
"Eat well, stay well with Parkinson's disease"
"Parkinson's disease: Guidelines for Medical Nutrition Therapy"
http://www.nutritionucanlivewith.com/
------------------------------
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