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Current Articles
20 July 2002
Whole grains, refined grains and fortified refined grains: What’s the difference?
Dietary guidance universally supports the importance of grains in the diet. The United States Department of Agriculture pyramid suggests that Americans consume from six to 11 servings of grains per day, with three of these servings being whole grain products.
20 July 2002
Nut consumption, lipids, and risk of a coronary event
In the past many have avoided nuts because of their high fat content. The Dietary Approaches to Stop Hypertension diet, however, recommends regular consumption of this food along with seeds and dried beans (4-5 servings per week) as part of a diet to control hypertension.
20 July 2002
Plant-based diets are traditional in developing countries: 21st century challenges for better nutrition and health
The chronic degenerative diseases were virtually unknown in original hunter-gatherer societies. At the dawn of the 21st century, however, they represent the most important public health challenge to populations of both the industrialized, affluent nations of the temperate zones and the low-income developing countries of the tropics.
Dietary Iron Intake and Blood Donations in Relation to Risk of Type 2 Diabetes in Men: a Prospective Cohort Study
Excessive iron stores may promote insulin resistance and lead to the development of type 2 diabetes. However, prospective data relating iron intake and blood donations (determinants of body iron stores) to diabetes incidence are limited.
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