Fructose is good for you

This will send the fanatically anti-fructose Robert Lustig into a spin

A new study by researchers at St. Michael's Hospital suggests that fructose may not be as bad for us as previously thought and that it may even provide some benefit.


"Over the last decade, there have been connections made between fructose intake and rates of obesity," said Dr. John Sievenpiper, a senior author of the study. "However, this research suggests that the problem is likely one of overconsumption, not fructose."

The study reviewed 18 trials with 209 participants who had Type 1 and 2 diabetes and found fructose significantly improved their blood sugar control. The improvement was equivalent to what can be achieved with an oral antidiabetic drug.

Even more promising, Dr. Sievenpiper said, is that the researchers saw benefit even without adverse effects on body weight, blood pressure, uric acid (gout) or cholesterol.

Fructose, which is naturally found in fruit, vegetables and honey, is a simple sugar that together with glucose forms sucrose, the basis of table sugar. It is also found in high-fructose corn syrup, the most common sweetener in commercially prepared foods.

In all the trials they reviewed, participants were fed diets where fructose was incorporated or sprinkled on to test foods such as cereals or coffee. The diets with fructose had the same amount of calories as the ones without.

"Attention needs to go back where it belongs, which is on the concept of moderation," said Adrian Cozma, the lead author of the paper and a research assistant with Dr. Sievenpiper.

"We're seeing that there may be benefit if fructose wasn't being consumed in such large amounts," Cozma said. "All negative attention on fructose-related harm draws further away from the issue of eating too many calories."

SOURCE






Traffic light labelling on foods 'could help cut stomach cancers linked to salt'

WCRF are just publicity-hungry panic mongers.  They offer no proof of their assertion.  But note that one of the world's most long-lived populations -- the Japanese --  consume huge amounts of salt.  So even if salt does cause stomach cancer it may have protective effects elsewhere

Food labelling must be improved to cut the number of stomach cancers linked to salt, experts have warned.  One in seven cases of stomach cancer in the UK could be avoided by reducing salt intake to recommended levels, research suggests.

Too much salt can promote cancer by damaging the stomach lining, and Britons consume an average of 8.6 grams each a day - 43 per cent higher than the maximum recommended amount.

The World Cancer Research Fund is calling for a standardised form of colour-coded 'traffic light' labelling on foods, which it says would help consumers to better control the amount of salt, sugar and fat they take.

The charity is recommending green labels for foods low in salt (less than 0.3g per 100g), amber for medium content (between 0.3g and 1.5g per 100g), and red for high salt levels (more than 1.5g per 100g).

Kate Mendoza, head of information at the charity, said: 'Stomach cancer is difficult to treat successfully because most cases are not caught until the disease is well established.

'This places even greater emphasis on making lifestyle choices to prevent the disease occurring in the first place - such as cutting down on salt intake and eating more fruit and vegetables.'

Ms Mendoza added: 'Because around three-quarters of the salt we consume is already in processed food when we buy it, WCRF would like to see traffic light labelling on the front of food and drink packaging to give clear guidance on the levels of salt as well as sugar, fat and saturated fat.

'Standardised labelling among retailers and manufacturers - rather than the different voluntary systems currently in place - would help consumers make better informed and healthy choices.'

Each year in the UK around 7,500 new cases of stomach cancer are diagnosed and almost 5,000 people die from the disease.  Cutting salt intake to six grams a day could prevent 1,050 of these cases, according to the WCRF.

Excess salt is also linked to high blood pressure, the main cause of strokes and a significant cause of heart disease, as well as osteoporosis and kidney disease.

A Department of Health spokesman said: 'We already know too much salt can lead to conditions such as heart disease and stroke. 'That is why we are taking action through the Responsibility Deal to help reduce the salt in peoples' diets.

'And we are looking at clearer salt labelling on foods as part of our consultation on front of pack labelling.  'We keep these findings under review alongside other emerging research in the field.'

SOURCE