From the “Hello Mr. Obvious’ files: Children prefer the taste of foods branded with images of popular cartoon characters and choose those foods more often than unbranded ones, according to research from Yale’s Rudd Center for Food Policy and Obesity.
Increased intakes of vitamins B6 and B12 may reduce the risk of seniors developing depressive symptoms, says a new study with 3,500 Chicagoans.
For every 10 milligram increase in the intake of vitamin B6 and for every 10 microgram increase in vitamin B12 the risk of developing symptoms of depression were decreased by 2 per cent per year, according to findings published in the American Journal of Clinical Nutrition.
The study adds to previous reports linking B vitamin intakes and a lower risk of depression. The World Health Organization (WHO) forecasts that within 20 years more people will be affected by depression than any other health problem; it ranks depression as the leading cause of disability worldwide, with around 120 million people affected.
The low-carbohydrate Atkins diet has had a makeover in the New York Times bestseller “The New Atkins for a New You” by Dr. Eric C. Westman, Dr. Stephen D. Phinney and Dr. Jeff S. Volek.
Meatingplace caught up with Dr. Westman to discuss meat’s role in the new Atkins diet. Dr. Westman is an associate professor of medicine at Duke University Health System. As director of the Duke Lifestyle Medicine Clinic, he studies treatments for conditions such as obesity and diabetes.
In a nutshell, how is the new Atkins diet different from the old Atkins diet?
It’s much more flexible. There is more emphasis on whole foods with a recommendation of 12 to 15 net carbs in the form of vegetables, more emphasis on good fats such as olive oil, and protein can be lean if preferred. There is room for much greater personalization—for example you are taught how to eat at fast-food restaurants, and there is no need to check urine ketones.
What is the approach to protein in the new Atkins diet? Has that changed?
The title of Chapter 4 in the book is “The Power of Protein.” The protein intake pretty much takes care of itself because the appetite regulation works so well. We teach that you can have all kinds of protein as long as you have healthy fats to keep fat level up. We do give guidelines for the target level of protein intake: about 4 to 6 ounces per meal and contrary to popular belief, protein is not unlimited. There is no need to eat meat and bacon if you don’t want to—even vegetarian sources of protein are fine.
Has the role of meat in the Atkins diet changed? If so, how?
The role of meat on Atkins really hasn’t changed. High quality protein is encouraged, which of course is simplest to obtain from animal sources. Contrary to the popular belief that Atkins is just beef and bacon, you can do Atkins with fish and poultry, or even as a vegetarian. But there is nothing wrong with beef and bacon.
Is there a difference between the roles of red meat and poultry in the new Atkins diet?
No, not really. Animal sources of protein play an important role in providing a complete supply of amino acids.
Is there any change in recommendations on processed meats (hams, sausage, hot dogs) versus fresh meats?
Processed and fresh meats can provide high quality protein, and are acceptable. Processed meats with nitrates are discouraged for long-term use.
Your book recommends adding additional fat, such as butter or oil, if meat is trimmed or skin is removed from poultry. Why?
We have a chapter in the book entitled: “Meet Your New Friend: Fat.” We explain that is important to eat fat because it helps to keep you in the fat burning mode, and it supplies your body’s energy. It is fine to eat lean protein sources, but added fats would be necessary if lean is preferred.