Taking vitamin D supplements can significantly increase weight loss, according to a recent study.
People who took vitamin D supplements had over four times the weight loss as those that did not, researchers found.
Vitamin D also doubled the number of inches taken off their waistlines.
Low levels of vitamin D is repeatedly linked to being overweight and obese.
Almost 40 percent of obese people are deficient in vitamin D.
The study included 400 obese and overweight people with vitamin D deficiency.
They were put on a low-calorie diet and split into three groups.
One group took 25,000 IU of vitamin D per month, the second took 100,000 IU of vitamin D per month and the control group took none.
Six months later the results showed that both vitamin D groups had lost more weight than those who were not taking the vitamin.
Those taking 100,000, or around 3,000 IU per day, had 12 pounds of weight loss.
People taking 25,000 IU, or around 800 IU per day, lost 8 pounds.
In comparison, those only following the calorie restricted diet had just 2.6 pounds of weight loss over the six months.
The study’s authors write:
“The present data indicate that in obese and overweight people with vitamin D deficiency, vitamin D supplementation aids weight loss and enhances the beneficial effects of a reduced-calorie diet.”
Measurements of dieters’ waistlines also revealed vitamin D had had an effect.
Those taking 100,000 IU lost an average of two inches from their waistline compared to just over 1 inch in the control group.
The researchers conclude:
“All people affected by obesity should have their levels of vitamin D tested to see if they are deficient, and if so, begin taking supplements.”
About the author Psychologist, Jeremy Dean, PhD is the founder and author of PsyBlog. He holds a doctorate in psychology from University College London and two other advanced degrees in psychology. He has been writing about scientific research on PsyBlog since 2004. He is also the author of the book “Making Habits, Breaking Habits” (Da Capo, 2003) and several ebooks:
Accept Yourself: How to feel a profound sense of warmth and self-compassion
The Anxiety Plan: 42 Strategies For Worry, Phobias, OCD and Panic
Spark: 17 Steps That Will Boost Your Motivation For Anything
Activate: How To Find Joy Again By Changing What You Do
The study was presented at the European Congress on Obesity, 2015 (Vigna et al., 2015).
Summary: Scientists suggest that gut bacteria and its interactions with immune cells and metabolic organs, including fat tissue, play a key role in childhood obesity.
New information published by scientists at Wake Forest Baptist Health suggests that gut bacteria and its interactions with immune cells and metabolic organs, including fat tissue, play a key role in childhood obesity.
“The medical community used to think that obesity was a result of consuming too many calories. However, a series of studies over the past decade has confirmed that the microbes living in our gut are not only associated with obesity but also are one of the causes,” said Hariom Yadav, Ph.D., lead author of the review and assistant professor of molecular medicine at Wake Forest School of Medicine, part of Wake Forest Baptist.
In the United States, the percentage of children and adolescents affected by obesity has more than tripled since the 1970s, according to the Centers for Disease Control and Prevention. Obesity is increasing at 2.3% rate each year among school-aged children, which is unacceptably high and indicates worrisome prospects for the next generation’s health, the article states.
Yadav’s manuscript, published in the current issue of the journal Obesity Reviews, reviewed existing studies (animal and human) on how the interaction between gut microbiome and immune cells can be passed from mother to baby as early as gestation and can contribute to childhood obesity.
The review also described how a mother’s health, diet, exercise level, antibiotic use, birth method (natural or cesarean), and feeding method (formula or breast milk) can affect the risk of obesity in her children.
“This compilation of current research should be very useful for doctors, nutritionists and dietitians to discuss with their patients because so many of these factors can be changed if people have enough good information,” Yadav said. “We also wanted to identify gaps in the science for future research.”
In addition, having a better understanding of the role of the gut microbiome and obesity in both mothers and their children hopefully will help scientists design more successful preventive and therapeutic strategies to check the rise of obesity in children, he said.
Journal Reference: Halle J. Kincaid, Ravinder Nagpal, Hariom Yadav. Microbiome‐immune‐metabolic axis in the epidemic of childhood obesity: Evidence and opportunities. Obesity Reviews, 2019; DOI: 10.1111/obr.12963 Cite This Page: MLA APA Chicago Wake Forest Baptist Medical Center. Source: Materials provided by Wake Forest Baptist Medical Center. Note: Content may be edited for style and length.
The food signals the body to start burning fat and stop storing it.
Around 3 servings of yoghurt each day can double weight loss, research finds.
People in the study who ate yoghurt lost twice as much body fat as those that did not.
Yoghurt is rich in calcium, which is thought to aid weight loss.
Calcium signals the body to start burning fat and stop storing it.
Dieters taking calcium lost 81 percent more belly fat.
Belly fat is particularly dangerous, with strong links to heart disease, stroke and some types of cancer.
Professor Michael Zemel, the study’s first author, said:
“Not only did yogurt help the study participants lose more weight–the average weight loss was 13 pounds–they were about twice as effective at maintaining lean muscle mass.
This is a critical issue when dieting — you want to lose fat, not muscle.
Muscle helps burn calories, but it is often compromised during weight loss.”
The study included 34 obese people who were all put on a calorie-restricted diet.
Their diet was restricted by 500 calories each day.
Half of them were given 500mg of calcium per day as a supplement, while the other group were given 1,100mg plus three servings of low-fat yoghurt.
The results showed that those taking the higher dose of calcium lost 22 percent more weight, 61 percent more body fat and 81 percent more belly fat.
Professor Zemel said:
“The moral of the calcium story is to not dump dairy when you’re dieting.
Not only is it critical to keep your calcium levels high so you won’t lose bone density, it will also help you maintain your muscle mass and increase your fat loss.
A diet rich in low fat dairy foods, like yogurt, can help make your weight loss efforts easier.”
About the author Psychologist, Jeremy Dean, PhD is the founder and author of PsyBlog. He holds a doctorate in psychology from University College London and two other advanced degrees in psychology.
He has been writing about scientific research on PsyBlog since 2004. He is also the author of the book “Making Habits, Breaking Habits” (Da Capo, 2003) and several ebooks: Accept Yourself: How to feel a profound sense of warmth and self-compassion The Anxiety Plan: 42 Strategies For Worry, Phobias, OCD and Panic Spark: 17 Steps That Will Boost Your Motivation For Anything Activate: How To Find Joy Again By Changing What You Do
The study was published in the International Journal of Obesity (Zemel et al., 2005).
Some people believe that breakfast is the most important meal of the day and that eating breakfast increases weight loss. But is this true? And, if so, which are the best breakfast foods for weight loss?
There is little evidence to support the idea that eating breakfast can increase weight loss. Breakfast is just another meal. That said, eating breakfast can give a person energy for the day. This may reduce the risk of overeating and, in this way, support weight loss efforts.
This article explores the best breakfast foods to eat to aid weight loss. It also discusses breakfast options to suit vegetarian, vegan, and restricted diets. Read on to learn all there is to know about eating breakfast and losing weight.
Breakfast food tips
To get the most out of breakfast, it is best to eat nutrient dense foods. These foods offer more nutritional value per calorie, which may help a person feel fuller longer.
Here are some breakfast food tips that may support weight loss:
Eat fiber-rich foods
People who regularly eat fiber-rich breakfasts may have less visceral fat and inflammation.
People trying to lose weight may benefit from eating fiber-rich foods for breakfast and throughout the day.
A 2015 study found that diets rich in fiber helped people lose more weight and improved symptoms of metabolic syndrome. Metabolic syndrome is a risk factor for diabetes.
Other studies link fiber to better health and more weight loss. For example, a 2012 study found that adolescents who ate more fiber had less visceral fat and less inflammation.
Eat more protein
Eating more protein for breakfast or at any other time of day may support weight loss.
Numerous studies link higher protein diets to more weight loss. A 2014 analysis suggests that protein may help people feel fuller, reducing overeating. People may also burn more calories when they eat protein.
Protein-rich foods are generally rich in other nutrients, allowing a person to get a wide range of nutrients without consuming lots of calories.
Avoid high calorie options
Try to avoid foods that are high in calories and low in nutrients. Reducing calorie intake at breakfast time and throughout the day may help a person lose weight.
To cut down on calories, avoid adding sugar to breakfast foods. A healthy oatmeal breakfast can become a sugar-laden, high calorie meal when a person adds lots of brown sugar. Select cereals that contain less sugar and avoid pancakes and pastries that contain lots of sugar.
Avoid sugary drinks
Be mindful of the role of drinks in calorie content. A glass of orange juice typically contains more than 100 calories but offers little nutritional value. Opt for eating the whole fruit rather than drinking juices.
Eat whole foods
Eating whole foods instead of processed foods may help a person lose weight. Try replacing white bread, pasta, and bagels with whole grain options.
Whole grain offers more nutritional value and may reduce the risk of some types of heart disease. Because whole grains are rich in fiber, they may support weight loss and reduce constipation.
Should you eat breakfast?
With interest in intermittent fasting increasing, some people are now opting to skip breakfast altogether. But does skipping breakfast support weight loss?
Not eating breakfast may support weight loss because it means a person goes longer without consuming calories, which may lead to a lower total calorie intake throughout the day.
However, skipping breakfast may not support weight loss for everyone. For some people, skipping breakfast leads to overeating at lunchtime. In this way, skipping breakfast may lead to higher overall calorie consumption, undermining weight loss.
Research around breakfast and weight loss is inconclusive. A 2019 BMJ meta-analysis and systematic review suggests that skipping breakfast may support weight loss. Examining 13 trials, researchers found that not eating breakfast offered modest decreases in weight.
However, the study’s authors also note that the data is not strong. Other factors might account for the difference. Scientists need to do more research to fully understand whether avoiding breakfast is an effective weight loss strategy.
Breakfast foods for vegans
Peanut butter on toast is a healthful breakfast choice for vegans trying to lose weight.
As for all people, it is essential for people who follow a vegan diet to consume sufficient protein. Consuming protein helps people to feel full, which may support weight loss.
Vegan breakfast foods may be a healthful option for anyone wanting to limit meat consumption or add variety to their diet. Also, eating more vegetables increases a person’s fiber and nutrient intake.
Many vegan breakfast options are rich in protein, fiber, and other nutrients. Here are some vegan breakfast foods to try:
vegan scramble (using tofu instead of eggs) and kale, broccoli, or spinach
peanut or almond butter on whole grain toast
oatmeal with blueberries, strawberries, or raspberries and an optional teaspoon of honey
whole grain cereal with soy or almond milk
avocado toast on whole wheat bread, seasoned with lemon juice and sea salt
tofu omelet
vegan BLT made from soy bacon, lettuce, tomato, and whole grain buns
mixed nuts
rolled oats with peanut butter
smoothie with avocado, banana, frozen berries, and a teaspoon of honey
Breakfast foods for vegetarians
Vegetarians can choose from a wide variety of delicious breakfast foods. Adding dairy products makes it easy to get plenty of protein to support weight loss.
A 2011 study compared the diet of vegetarians to nonvegetarians. Researchers found that vegetarian diets were more nutritionally dense. This may be because vegetarians eat more fruits and vegetables than meat eaters. The study’s authors also suggest that a vegetarian diet may support weight loss.
Here are some vegetarian breakfast ideas:
whole grain cereal with 1% milk
Greek yogurt with berries
plain vanilla yogurt with bananas
two slices of white cheddar cheese with a handful of mixed nuts
hard boiled egg sprinkled with salt
avocado with cottage cheese and hot sauce
poached eggs on whole grain toast
scrambled eggs with hot sauce instead of cheese or salt
Breakfast foods for meat eaters
While meat is high in many nutrients, it is also a high calorie food due to its fat content. Lean meats and poultry contain less fat and calories than red meats, so choosing these types of meat is a good option for meat eaters hoping to lose weight.
Reducing the amount of meat in each meal and replacing it with nutrient-rich, high fiber vegetables may also help.
The following meals can support healthy weight loss:
grilled chicken sandwich with lettuce on whole grain bread
Canadian bacon with yogurt or eggs
turkey sausage scramble with lots of vegetables
Breakfast for people with dietary restrictions
Having allergies or an underlying health condition need not affect a person’s enjoyment of breakfast. There are plenty of alternatives available.
Here are some breakfast options for people with dietary restrictions:
Food allergies
Many people have food allergies or sensitivities to lactose, nuts, and eggs, which many breakfast foods contain. Fortunately, there are many substitute options available:
Lactose intolerance: Lactose free milk and milk substitutes, such as almond milk, can be good options for people with lactose intolerance.
Nut allergies: Lentils, chia seeds, and quinoa can be healthful options for people with nut allergies.
Egg allergies: People who cannot eat eggs should consider lean meats, nut butter, and nuts instead.
Celiac disease
For people with celiac disease or a gluten intolerance, finding breakfast options that do not contain gluten is essential.
Many food stores sell gluten free versions of common breakfast items, including:
bagels
pancakes
cereals
Another gluten free breakfast idea involves serving high protein foods, such as eggs or lean meats, with wilted spinach and cooked tomatoes.
Diabetes
People with diabetes can eat hard boiled eggs for breakfast to manage their blood sugar levels.
People with diabetes must keep their blood sugar levels consistent. Skipping breakfast may not be healthful for people with diabetes, particularly if they take medication for their condition. People who take medication for their diabetes typically need to consume some carbohydrate to manage their blood sugar levels.
Here are some breakfast options for people with diabetes:
scrambled eggs with wilted spinach
hard boiled eggs
a handful of nuts
lean meats with spinach or kale
Summary
Breakfast habits can support weight loss but how this works varies from person to person. Eating breakfast may aid weight loss for some people as they stay fuller for longer, which prevents snacking during the day. For others, skipping breakfast supports weight loss because it leads them to consume fewer calories overall.
Losing weight requires a person to burn fewer calories than they eat. To sustain weight loss, a person must stick to a reduced calorie diet and pair this diet with more activity. To make sustainable dietary changes, it is vital that a person finds healthful foods they enjoy eating.
Highly restrictive diets are often difficult to follow. Instead, incorporate a few treats and find nourishing, low calorie foods that taste good. A dietitian or doctor can help a person develop the right meal plan for their needs
Watermelon
Watermelon is 92% water, making it a great choice for hydration. Your food provides about 20% of your fluid intake, and eating water-packed snacks like watermelon can help you avoid subtle, headache-spurring dehydration. Because fruit is high in water, potassium, and magnesium, it helps to offset excess sodium in your diet, too.
Apples
An apple a day may in fact keep your cardiologist away. Evidence has shown that frequent apple consumption may reduce total cholesterol, which can help reduce your risk of heart disease. That’s thanks to the phenolic compounds — antioxidant compounds that help to promote healthy cellular function and proper blood flow — found in apple skins. The combo of vitamin C, fiber (about 5 grams per medium apple), and phytochemicals makes them a smart household staple for your whole family.
Mangos
Munch on mango for a summery, delicious tropical treat filled with vitamin C, potassium-, and beta-carotene. We love making a big batch of mango-filled skewers and loading up the fridge or freezer, so they’re always on hand when you need a nosh. Plus, the prep gets your little ones involved in the kitchen, and that kabob adds an extra layer of fun!
Kiwis
In addition to the vitamin C, potassium, and antioxidants you’ll get from kiwi, the combination of folate, magnesium and B-vitamins also found in this fruit can help you chill out. Some (early) research has linked eating kiwi as a pre-bedtime snack with an easier time falling asleep!
Cherries
Feeling stressed? Grab a handful of cherries. In addition to their multitude of antioxidant benefits, these little stone fruits contain quercetin, a type of antioxidant linked to promoting feelings of calmness.
Bananas
Rich in soluble fiber, bananas are an easy grab-and-go snack that can help lower cholesterol. For an extra heart-healthy boost, slice bananas on top of morning oats with a tablespoon of chia seeds and walnuts. It’s a heartier, energy-packed breakfast loaded with fiber, vitamin B6, potassium, magnesium, vitamin C, and manganese.
Oranges
You already knew that oranges came packed with vitamin C, but get this: Citrus fruits have been shown to have anti-inflammatory, antioxidative and anti-cancer properties, according to research published in Chemistry Central Journal.
Grapes
Grapes contain polyphenolic* compounds with antioxidant properties, which may help reduce cellular damage. Adding grapes (about 1–2 cups per day) to your diet can help to protect your body’s tissues and decrease markers of inflammation.
*polyphenol Any of a large group of colorful phytochemicals found in plants, many of which are antioxidants.
Polyphenols include several thousand flavonoids, including flavanones, anthocyanidins, isoflavonoids, and catechins.
Guava
Give your immune system a boost with guava. They’re rich in vitamin C, potassium, and fiber.
Cantaloupe
Cantaloupe is high in potassium, vitamin C, and folate. The flavonoids found in melon have anti-inflammatory, blood sugar-stabilizing, and immune-boosting properties. Plus, water-filled cantaloupe offers a hydration boost.
Strawberries
Strawberries are a great source of antioxidants — especially vitamin C. Just one cup of halved strawberries packs about 150% of your daily value. The same serving also contains about 80 calories and up to 9 grams of fiber, a combo that helps you enjoy maximum flavor and fullness for minimal calorie cost.
Grapefruit
Like other citrus, grapefruit packs tons of vitamin C. Research has shown that consuming grapefruit improves blood pressure and may help to lower cholesterol levels.
Blackberries
Berries provide nature’s perfect snack: They’re deliciously sweet, satisfying, and nutrient-packed. One cup of berries can provide about half of the vitamin C you need each day. Plus, the antioxidants found in berries have been linked to reducing your risk of a whole host of chronic diseases, thanks to their cell-protecting properties. Our favorite way to eat any type of berries? Swap them for jam in PB&J to add extra fiber, more antioxidants, and less sugar than concentrated, sugary jelly.
Avocados
Avocado is a unique fruit (yep, it’s a fruit!) because of its low sugar content. It also provides heart-healthy fatty acids and magnesium, a key mineral linked to neurological and muscular function.
Plums
Plums have been shown to have anti-inflammatory benefits that may help to boost cognition. Choose dried prunes for even more calcium and magnesium, which have been linked to decreasing your risk of osteoporosis.
Blueberries
Since they’re loaded with polyphenolic compounds, eating more blueberries can protect your heart by benefiting blood vessels and deterring harmful plaque or damage. The fiber in berries also slows down the rate of digestion in your GI tract, steadying the release of sugar into your bloodstream and offering a longer-lasting energy boost.
Lemons
Lemons are high in vitamin C, folate, potassium, and flavonoids. Flavonoids have been linked to reducing your risk of cognitive decline by enhancing circulation and helping to protect brain cells from damage.
Raspberries
Raspberries are one of the highest-fiber fruits, with one cup containing 8 grams. As a nutrient-packed choice, raspberries provide antioxidants and blood-sugar stabilizing benefits, especially when combined with a source of protein. Add ’em to your breakfast to boost energy levels and stay satisfied until lunchtime.
Pears
Besides vitamin C and fiber (25% of your daily value!), a single juicy pear will also help keep you hydrated.
Pomegranate
One cup of these petite treats packs up to 7 grams of filling fiber and 10% of the potassium you should get per day. Use them in savory entrées or sprinkle into salads for a hint of sweetness.
The foods can offset the impact of major life events, like divorce and unemployment.
Eating more fruits and vegetables is linked to a lower risk of depression new research concludes.
An extra four portions of fruit and vegetables per day can offset the impact of major life events, like divorce and unemployment.
The boost from more fruit and vegetables could counteract half the pain of getting divorced or one-quarter that of being unemployed.
The effect on mental well-being of eating 8 portions per day compared with none is even more dramatic.
These benefits come on top of the well-known protective effect against cancer and heart disease.
The conclusions come from an Australian survey of 7,108 people carried out every year since 2001.
All were asked about their diet and lifestyle.
The results showed that the more fruit and vegetables people ate, the less likely they were to be diagnosed with mental health problems later on.
Dr Redzo Mujcic, the study’s first author, said:
“If people eat around seven or eight portions of fruit and vegetables a day the boost in mental well-being is as strong as divorce pushing people the other way, to a depressed state.
We found being made unemployed had a very bad and significant effect on people’s mental health, greatly increasing the risk of depression and anxiety.
But eating seven or eight portions of fruit and vegetables a day can reduce that by half.
And the effect is a lot quicker than the physical improvements you see from a healthy diet.
The mental gains occur within 24 months, whereas physical gains don’t occur until you are in your 60s.”
One possible mechanism by which fruit and vegetables affect happiness is through antioxidants.
“If people increase their daily intake of fruit and vegetables from zero to eight they are 3.2 percentage points less likely to suffer depression or anxiety in the next two years.
That might not sound much in absolute terms, but the effect is comparable to parts of major life events, like being made unemployed or divorced.
We tested for reverse-causality—ie whether it might be that depression or anxiety leads to people eating less fruit and vegetables—but we found no strong statistical evidence of this.”
About the author
Psychologist, Jeremy Dean, PhD is the founder and author of PsyBlog.
He holds a doctorate in psychology from University College London and two other advanced degrees in psychology.
The study was published in the journal Social Science & Medicine (Mujcic & Oswald, 2019).
A frighteningly large portion of the calories and sugar North Americans eat comes from ultra-processed foods, which are tinkered with even more than regularly processed foods and may contribute to serious health issues like Type 2 diabetes, according to a new study.
Researchers from Tufts University and the University of Sao Paulo in Brazil found that ultra-processed foods are responsible for almost 60 percent of all the calories North Americans consume and about 90 percent of all added sugars they eat.
“The content of added sugars in ultra-processed foods was eightfold higher than in processed foods and fivefold higher than in unprocessed or minimally processed foods and processed culinary ingredients grouped together,” they write in the study published Wednesday in BMJ Open.
Added sugars should make up only about 10 percent of a person’s total caloric intake, the researchers note – however, they found that more than 80 percent of North Americans typically exceed this recommended limit.
Processed foods generally have added oils and salt. Ultra-processed foods are different because they’re enhanced with other additives, including colors, artificial flavoring and sweeteners, the study says.
Researchers say the top ultra-processed foods that North Americans consume are:
Breads
Cakes, cookies and pie
Salty snacks
Frozen meals
Soft drinks and fruit drinks
Pizza
Ice cream
French fries
For the study, researchers conducted at-home interviews and health examinations with 9,317 people of all ages, who also provided them with information about what they ate for a 24-hour period. The researchers say their study is the first to examine the relationship between ultra-processed foods and sugar intake in the U.S.
Eating excess amounts of added sugars is “most likely” contributing to health issues such as obesity, high blood pressure and coronary heart disease, the study warns.
The best thing to do is to entirely cut out these foods from your diet, the researchers say. That may sound easier said than done – and maybe even impossible, especially when life gets really busy. One way to do this is to avoid replacing water, pasteurized fresh milk and freshly squeezed fruit juices by soft drinks or flavored fruit drinks, said Professor Carlos A. Monteiro, one of the study’s authors.
Preparing at least some fresh foods at home rather than buying a lot of packaged meals will help decrease sugar intake, Monteiro added. And when you do buy packaged foods, be sure to look at the ingredient labels – even items like deli meats often contain sugar.
Consumers don’t even want all this cloying sweetness. Manufacturers made the decision for them.
Consumers’ most common complaint about taste? “Too sweet.”
Americans tend to associate our health problems with sin. It’s hard to find a health story in the press that doesn’t blame greed and lack of willpower for our ongoing epidemics of obesity and diabetes as well as a recent upturn in the rate of heart disease. But the problems stem more from a greedy food industry than from any weakness in consumers. Our supermarket shelves are filled with items made with cheap ingredients, especially sugar and corn syrup, whether people want it or not.
A fascinating new study out of the Monell Chemical Senses Center in Philadelphia showed that among 400,000 food reviews on Amazon.com, the primary complaint was that food was too sweet. People used terms like “syrupy, overwhelmingly or cloyingly sweet,” said behavioral geneticist Danielle Reed, who led the research. She and her colleagues used a machine- learning program to sort through the thousands of reviews covering 67,553 products.
The finding was a surprise; she had designed the study to add to her body of work on the way people vary in the perception of bitterness. Genetic differences make some people much more sensitive to bitter tastes than others, and this can affect whether we love or hate vegetables such as broccoli and kale. She was surprised, she said, that on Amazon reviews, consumers rarely complained about bitterness, or saltiness for that matter. They complained about sweetness. Manufacturers may think they are sweetening things to suit a common taste, in which case they are getting it wrong – but the market is full of oversweetened foods, so the manufacturers mostly don’t lose customers to better-tasting competitors.
Or the problem may be that manufacturers are trying to use the cheapest possible ingredients in a way that consumers will still tolerate. Sugar is cheap, and corn syrup even cheaper. In his book “The Omnivore’s Dilemma,” author Michael Pollan recounts the way the introduction of corn syrup in the late 20th century tempted manufacturers add as much as possible to many processed foods and to lure consumers with giant sodas and other supersized products that felt like bargains but came with hidden costs. Later, the medical dogma that fat was deadly lead to an explosion of extremely sweet low-fat products as well.
However we got here, it’s clear that the empty calories are contributing to epidemics of obesity in the U.S. and elsewhere. The food police should rethink chastising consumers and turn their attention on the true culprits who are dishing it out.
By Faye Flam July 10, 2019
Faye Flam is a Bloomberg Opinion columnist.
She has written for the Economist, the New York Times, the Washington Post,
Psychology Today, Science and other publications.
She has a degree in geophysics from the California Institute of Technology.
In a new round of testing, the nonprofit watchdog Environmental Working Group found the weedkiller glyphosate in all 21 cereal and snack products it sampled.
“All but four contained levels higher than what EWG considers protective for children’s health,” says Alexis Temkin, PhD, an EWG toxicologist and co-author of the new report, issued Wednesday.
Glyphosate is the main ingredient in Bayer-Monsanto’s weedkiller Roundup.
Monsanto took exception to the report and said its products contain safe levels of chemicals, well below federal limits. The FDA says its standard safe level of glyphosate ranges from 0.1 parts per million to 310 ppm.
The products meet the regulatory standards set by the federal Environmental Protection Agency, Temkin says, but the EWG believes that the feds’ “tolerance limits are too high to adequately protect children’s health.”
The EWG first tested oat-based products in August 2018 and then again in October. It did the latest round to see if there has been any shift in the market or if oat-based foods still contain levels that were present before.
In general, the watchdog group found no differences.
In a statement, General Mills spokesperson Mike Siemienas says: “General Mills’ top priority is food safety and has been for over 150 years. Most crops grown in fields use some form of pesticides and trace amounts are found in the majority of food we all eat.”
What the New Tests Found
In the previous testing, including 94 samples of oat-based foods, glyphosate was detected in all but two samples, with 74 samples at levels above the EWG’s benchmark of 160 parts per billion (ppb). In the latest testing, ”we did 21 samples; four we had previously tested and 17 were new,” Temkin says.
Honey Nut Cheerios Medley Crunch, made by General Mills, had the highest levels, with 833 ppb, and regular Cheerios had 729 ppb.
Temkin says the EWG benchmark for children’s health of 160 ppb is calculated on how much of a substance would result in one additional case of cancer in every million people over a lifetime.
Nature Valley Fruit & Nut Chewy Trail Mix Granola Bar, Dark Chocolate & Nut, had the lowest results, with 76 ppb. Among other products sampled, Nature Valley Maple Brown Sugar granola bars had 566 ppb, Nature Valley Almond Butter Granola Cups had 529, and Chocolate Peanut Butter Cheerios had 400 ppb.
The EWG bought the products via online retail sites, shipping about 300 grams of each to an independent lab to analyze glyphosate levels.
Cancer-Causing or Not?
Are the levels worrisome or not? Experts disagree. The International Agency for Research on Cancer said in 2015 that glyphosate is ”probably carcinogenic to humans.”
The EPA says the chemical is not likely to cause cancer in people. In April, the EPA, while reviewing glyphosate, said it ”continues to find that there are no risks to public health when glyphosate is used in accordance with its current label and that glyphosate is not a carcinogen.”
Most crops grown in fields use some form of pesticides and trace amounts are found in the majority of food we all eat. ~ General Mills spokesperson Mike Siemienas
Glyphosate is a weedkiller and also helps ready crops for harvest. It promotes even drying so more of the crops can be harvested at the same time.
In recent years, some communities have banned the use of glyphosate. To date, three juries have awarded damages in cases involving the weedkiller and cancer. In May, a California jury ordered Monsanto to pay a couple more than $2 billion in damages.
Parents who are concerned can turn to organic products, Temkin says. “We do know that organic oats are going to have much lower levels, because the use of glyphosate is prohibited,” she says. Still, it’s no guarantee, since organic oats might be grown near fields where the weedkiller is used.
Monsanto Replies
In a statement, Monsanto says: “The glyphosate levels in this report are far below the strict limits established by the Environmental Protection Agency to protect human health. Even at the highest level reported by the EWG (833 ppb), an adult would have to eat 158 pounds of the oat-based food every day for the rest of their life to reach the strict limits set by the EPA.”
General Mills’ Siemienas agrees.
“Experts at the FDA and EPA determine the safe levels for food products,” he says. “These are very strict rules that we follow as do farmers who grow crops. We continue to work closely with farmers, our suppliers and conservation organizations to minimize the use of pesticides on the ingredients we use in our foods.”
The allegations, he says, are the same as those made in previous EWG reports.
Sources Article: Weedkillers in Cereals: What to Know Environmental Working Group: “In New Round of Tests, Monsanto’s Weedkiller Still Contaminates Foods Marketed to Children,” June 12, 2019. News release, EPA: “EPA Takes Next Step in Review Process for Herbicide Glyphosate, Reaffirms No Risk to Public Health,” April 30, 2019. Alexis Temkin, PhD, toxicologist, Environmental Working Group. The New York Times: “$2 Billion Verdict Against Monsanto Is Third to Find Roundup Caused Cancer.” Statement, Monsanto, June 13, 2019. Mike Siemienas, spokesperson, General Mills. FDA.gov: “Questions and Answers on Glyphosate.” Libby Mills, RDN, spokesperson, Academy of Nutrition and Dietetics. Carl Winter, PhD, extension food toxicologist; vice chair, food science and technology, University of California, Davis. United States Department of Agriculture: “Changes in Retail Organic Price Premiums from 2004 to 2010.” United States Department of Agriculture: “Organic Production and Handling Standards.” Trewavas, A. Crop Protection, September 2004. Environmental Protection Agency: “Pesticides and Food.” United States Department of Agriculture: “Organic Labeling Standards,” “Organic Agriculture,” “Organic Market Overview,” “Labeling Organic Product.” Environmental Working Group: “EWG’s Shopper’s Guide to Pesticides in Produce,” “FDA Bans Three Toxic Chemicals.” Winter, C. Journal of Toxicology, May 2011. North Carolina State University: “Strawberry Disease and Their Control.” The Connecticut Agricultural Experiment Station: “Removal of Trace Residues from Produce.” Krol, W. Journal of Agricultural and Food Chemistry, October 2000. National Potato Commission: “US Per Capita Utilization of Potatoes.” Srednicka-Tober, D. British Journal of Nutrition, March 2016. American Cancer Society: “Teflon and PFOA.” Crop Protection: “A critical assessment of organic farming-and-food assertions with particular respect to the UK and the potential benefits of no-till agriculture.” Journal of Agromedicine: “Pesticide/Environmental Exposures and Parkinson’s Disease in East Texas.” PLOS: “Choosing Organic Pesticides over Synthetic Pesticides May Not Effectively Mitigate Environmental Risk in Soybeans” Colorado State University: “Pesticides: Natural Isn’t Always Best.” British Journal of Nutrition: “Composition differences between organic and conventional meet; A systematic literature review and meta-analysis.” PBS: “USA to propose standard for organic seafood raised in U.S.” Food Standards Agency: “Pesticides.”
By Kathleen Doheny June 14, 2019
WebMD Health News
Reviewed by Neha Pathak, MD on June 14, 2019
