Posts Tagged: nutrition
MISSION VIEJO, Calif. — Tufts University has released results of a study linking eating avocados to helping improve cognitive brain function in older adults, news especially relevant to Hispanics who have been found to have the longest life expectancy rate in the U.S.1 Published in the journal Nutrients and supported by the USDA and the Hass Avocado Board, the research tracked how 40 healthy adults ages 50 and over who ate one fresh avocado a day for six months experienced a 25% increase in lutein levels in their eyes and significantly improved working memory and problem-solving skills.
Lutein is a type of carotenoid antioxidant, or pigment, commonly found in fruits and vegetables already widely accepted to have a role in preserving eye health and now increasingly thought to have a positive impact on brain health as well. As study participants incorporated one medium avocado into their daily diet, researchers monitored gradual growth in the amount of lutein in their eyes and progressive improvement in cognition skills as measured by tests designed to evaluate memory, processing speed and attention levels. In contrast, the control group which did not eat avocados experienced fewer improvements in cognitive health during the study period.
“The results of this study suggest that the monounsaturated fats, fiber, lutein and other bioactives make avocados particularly effective at enriching neural lutein levels, which may provide benefits for not only eye health, but for brain health,” said Elizabeth Johnson, Ph.D., lead investigator of the study from the Jean Mayer USDA Human Nutrition Research Center on Aging, at Tufts University. “Furthermore, the results of this new research reveal that macular pigment density more than doubled in subjects that consumed fresh avocados, compared to a supplement, as evidenced by my previous published research. Thus, a balanced diet that includes fresh avocados may be an effective strategy for cognitive health.”
“Tuft's findings that eating avocados is linked to a positive impact on memory is one more reason to enjoy healthy avocados daily. It's especially good news for Hispanic households where avocados are already so popular and older generations are culturally central to the core family unit,” said Emiliano Escobedo, Executive Director of the Hass Avocado Board. “More research is needed in different populations with different amounts of avocado to better understand the connection between avocados and brain health.”
To view the abstract, visit here.
This study is part of ongoing research that is continually unlocking the unique benefits of avocados to human health. Discover delicious inspiration for different ways to prepare and enjoy healthy avocados in Spanish at SaboreaUnoHoy.com and in English at LoveOneToday.com.
1. Center for Disease Control, April 2016
–The Hass Avocado Board
For Full Article, Click on Download PDF [235 KB, uploaded 23 August 2017]
Avocado Consumption Increases Macular Pigment Density in Older Adults: A Randomized, Controlled Trial
AbstractLutein is selectively incorporated into the macula and brain. Lutein levels in the macula (macular pigment; MP) and the brain are related to better cognition. MP density (MPD) is a biomarker of brain lutein. Avocados are a bioavailable source of lutein. This study tests the effects of the intake of avocado on cognition. This was a six-month, randomized, controlled trial. Healthy subjects consumed one avocado (n = 20, 0.5 mg/day lutein, AV) vs. one potato or one cup of chickpeas (n = 20, 0 mg/day lutein, C). Serum lutein, MPD, and cognition were assessed at zero, three, and six months. Primary analyses were conducted according to intent-to-treat principles, with repeated-measures analysis. At six months, AV increased serum lutein levels by 25% from baseline (p = 0.001). C increased by 15% (p = 0.030). At six months, there was an increase in MPD from baseline in AV (p = 0.001) and no increase in C. For both groups, there was an improvement in memory and spatial working memory (p = 0.001; p = 0.032, respectively). For AV only there was improved sustained attention (p = 0.033), and the MPD increase was related to improved working memory and efficiency in approaching a problem (p = 0.036). Dietary recommendations including avocados may be an effective strategy for cognitive health.
Every year growers get together to learn what is being done in the citrus research world that could affect their operations. This June, University of California and the Citrus Research Board are bringing some good talks to three different growing areas. All growers are invited, but RSVPs are appreciated.
California avocados are the best in the world. So says downtown restaurant manager Daniel Avalos in a Valley Public Radio story by reporter Ezra David Romero.
The fact that they currently thrive only on a small swath of coastal Southern California is being challenged by UC Cooperative Extension specialist Mary Lu Arpaia. She is on a mission to find avocado varieties that withstand the hot summers and cold winters of the San Joaquin Valley, where irrigation water and crop land are more abundant and cheaper.
She hopes to find avocado varieties that ripen at various times of year, and varieties that might be an alternative crop for citrus growers should huanglongbing, a disease that has devastated the Florida citrus crop, take hold in Central California.
"There's a void of California fruit on the market in the months of November, December and actually early January," Arpaia said. "So if we can find different selections that maybe are unique that fit into that window, then we help the entire California avocado industry."
Romero visited the UC Lindcove Research and Extension Center to see the trees in Arpaia's study. Currently, the vast majority of California avocados are the Hass variety. The goal is to breed varieties with similar eating quality that grow to a moderate height and have high yield. One potential that is already being produced by nurseries is called "gem."
"This is gem," said Eric Focht, a staff research associate in Arpaia's lab. "You can see it's a little more oval or egg shaped than Hass. It has the speckling on the skin. Now as this ripens, it will turn dark and a lot of times the speckled lenticels with get a yellow kind of golden color it it."
Another promising variety is called "lunchbox" because of its small size. According to Focht, it "just falls out of the skin." Arpaia said, "It makes wonderful guacamole and I found, with a non-replicated test in my refrigerator, the fruit doesn't brown."
Arpaia's favorite guacamole recipe is featured at the end of the story on the KVPR website. And there is more on this story at:
Mary Lu Arpaia
Lunches served in the National School Lunch Program have higher nutritional quality than lunches brought from home, according to the largest comparison study conducted to date.
Published in the November 2016 issue of the Journal of the Academy of Nutrition and Dietetics, the study, conducted by researchers at UC's Nutrition Policy Institute, involved nearly 4,000 elementary school students in Southern California.
“This rigorous study confirms what we have long known: The school lunch program, which has served the country's students since 1946, makes an invaluable contribution to their nutritional well-being, their health and their academic performance," said Lorrene Ritchie, Ph.D., director of the Nutrition Policy Institute and a senior author of this study. "And thanks to the recent, improved nutrition standards, it will only provide stronger, more essential support for our children's success.”
School lunch consumption was associated with higher overall diet quality. School lunch eaters also consumed diets that were higher in dairy-rich foods, lower in empty calories from solid fats and added sugars, and lower in refined grains than students who ate lunches from home.
Established in 1946, the National School Lunch Program is a federal nutrition assistance program that provides nutritionally balanced, low-cost or free lunches in over 100,000 K-12 schools throughout the United States. School lunches are required to meet certain nutrition standards based on the latest Dietary Guidelines for Americans. New requirements increase the availability of fruits, vegetables and whole grains and reduce sodium and fat in school lunches. Guidelines on calorie limits are set to ensure age-appropriate sized meals for grades K-5, 6-8 and 9-12.
During the 2014-15 school year, the program served lunches to about 30.5 million children each school day. More than 21.5 million of these students qualified for free or reduced-price service. Given the program's broad reach and its targeting of low-income children, the nutritional improvements shown in this study are of considerable benefit to needy students for whom school lunch may represent roughly one-third of their daily calories.
Since the study was conducted, new and more rigorous nutritional standards have been implemented, thus increasing the likelihood that school lunches are contributing to healthy overall diets – and reversing the extremely worrisome obesity epidemic. Currently as many as one-third of U.S. youth are obese or overweight.
Matcha, finely ground powder made from baby green-tea leaves, is growing in popularity due to health benefits and the natural woodsy flavor it imparts to drinks, pastries and savory dishes, reported Jenice Tupolo and Carla Meyer in the Sacramento Bee.
To find out if the most-prized tea in Japan lives up to its purported health benefits when scrutinized scientifically, the reporters contacted UC Cooperative Extension specialist Sheri Zidenberg-Cherr.
“The health benefits are similar to that of green tea in general,” Zidenberg-Cherr said. Possible benefits of green tea include lower risk of cardiovascular disease and some types of cancers, and bone-density improvement. Though "the studies are pretty inconclusive," she said, some have been promising.
"Some have shown a benefit of maybe three cups a day in terms of reduced risk of cardiovascular disease especially," she said.
Zidenberg-Cherr cautioned against taking matcha or green tea with dairy milk.