Draft of 2010 Dietary Guidelines Takes Aim at Obesity
The experts developing the next federal Dietary Guidelines for Americans have the nation's obesity epidemic squarely in their crosshairs. Linda V. Van Horn, PhD, RD, LD, of Northwestern University, chair of the Dietary Guidelines Advisory Committee, said in presenting the group's recommendations, "The most important issue is that this set of guidelines is addressing an unhealthy American public for the first time. The obesity epidemic is priority number one, and every single thing in this report is focused on addressing that problem up front." The 13-member committee, which includes Tufts' Miriam Nelson, PhD, made its recommendations to the US Department of Agriculture (USDA) and the Department of Health and Human Services (HHS), which will issue the final guidelines by year's end.

Despite the call to arms against obesity, the actual intake recommendations contain only a few changes from the last update in 2005:

* Saturated fat limits were reduced from 10% of total daily calories to 7%, with an emphasis on substituting more healthy mono- and polyunsaturated fats.
* Trans fat intake has been halved, from 1% to 0.5%.

* Recommended sodium intake was also slashed, from 2,300 milligrams daily to 1,500 milligrams.

* Recommendations for seafood intake call for two four-ounce servings per week to get 250 milligrams daily of the omega-3 fatty acids DHA and EPA.

Although guidelines for protein and carbohydrate consumption are little changed, the expert panel called for a shift to a more plant-based diet and a focus on nutrient-rich rather than energy-dense foods.

Follow the latest on the 2010 Dietary Guidelines for Americans in the Tufts Health & Nutrition Letter. Subscribe today at a special rate!

White or Brown Rice? Your Answer Could Affect Diabetes Risk
The process of refining brown rice into white rice strips away healthy nutrients and fiber, while raising the grain's glycemic index. According to new findings, refining rice may also make it a contributor to diabetes risk. Researchers analyzed data on 39,765 men and 157,463 women from three large studies of health professionals. Eating five or more weekly servings of white rice, they found, was associated with a 17% increased likelihood of developing type 2 diabetes compared to eating white rice less than once a month. On the other hand, people who consumed two or more servings of brown rice weekly were 11% less at risk for diabetes than those eating it less than once a month. Based on the results, the researchers estimated that replacing just 50 grams (about one-third of a serving) of white rice daily with brown rice would be associated with a 16% lower diabetes risk. Switching from white rice entirely to whole grains could yield a risk reduction of as much as 36%. — Archives of Internal Medicine

Brown rice is only one of 51 healthy foods you can say "yes!" to. Download our free Special Report for the other 50.

Good Cholesterol Linked to Lower Cancer Danger
Could the "good" HDL cholesterol, already known to help protect against heart disease, also reduce your risk of cancer? A new meta-analysis finds that cancer risk dropped 36% for every 10 mg/dl higher increment of HDL cholesterol. Richard H. Karas, MD, PhD, of Tufts Medical Center, and colleagues were quick to caution that their research wasn't designed to prove cause and effect; it could be that low HDL may simply be a marker for less-healthy lifestyles linked to cancer risk. Dr. Karas and colleagues looked at 24 prior randomized controlled trials totaling 76,265 intervention-group patients and 69,478 controls over an average period of five years. The relationship between higher HDL and lower cancer incidence not only persisted but became even stronger after adjusting for demographics and other risk factors. Regardless of which way the cause-and-effect arrow actually points, the findings are further evidence for the importance of a healthy diet and exercise, which can boost HDL while helping to reduce risk of chronic diseases that may contribute to cancer. — Journal of the American College of Cardiology

Your diet DOES make a difference! Download our free Special Report, "Eating to Beat Cancer."

Keep an Eye on What You Eat to Prevent Cataracts
Eating right could help protect your eyes from cataracts. Researchers who studied 1,808 women, ages 55 to 86, report that a healthy diet — such as that recommended by the federal dietary guidelines and food pyramid — was associated with reduced risk of cataracts. Overall, 41% of the women experienced evidence of cataracts or had a cataract extracted. To compare cataract risk with eating habits, their diets were scored higher for intakes at or above recommended levels of vegetables, fruits, grains, milk, meat (or beans, fish or eggs) and for eating below recommended levels for fat, saturated fat, cholesterol and sodium. Investigators concluded that healthy diets "are more strongly related to the lower occurrence of nuclear cataracts than any other modifiable risk factor or protective factor studied in this sample of women." Cataracts are the most prevalent cause of visual impairment due to eye disease in the US. — Archives of Ophthalmology

What veggies can help protect your eyes against cataracts? Find out in our collection of online research reports.

Lung Cancer Risk Drops with Higher Vitamin B6
Getting plenty of B vitamins, especially B6, may reduce your risk of lung cancer, the world's most common cause of cancer death — even if you've never smoked. A study involving nearly 400,000 participants in the European Prospective Investigation into Cancer and Nutrition (EPIC) reports that higher blood levels of vitamin B6 were associated with reduced rates of lung cancer regardless of smoking status. Higher levels of the essential amino acid methionine, found in most proteins, and folate were also linked to lower risk, although the folate connection was seen only in former and current smokers. Overall, above-average levels of B6 and methionine were associated with at least a 50% reduction in the risk of developing lung cancer. Combined with higher folate levels, the risk reduction climbed to 67%. Foods high in vitamin B6 include fortified breakfast cereal, potatoes, bananas, garbanzo beans, trout and lean beef and pork. — JAMA

Don't miss our July Special Report on the latest research on ways you can reduce your risk of cancer — subscribe today at a special online rate!