Childhood obesity rates triple as saturated fat consumption declines and grain consumption soars: Can anyone join the dots?

This study was published in the Archives of Disease in Childhood 2000 Jul;83(1):18-24

Study title and authors:
US adolescent food intake trends from 1965 to 1996.
Cavadini C, Siega-Riz AM, Popkin BM.
Nestle Research Center, Nestec Ltd, Lausanne, Switzerland.
This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/10868993

Chilhood obesity tripled from the 1960's to the 1990's. See figure 1 below.

FIGURE 1. Prevalence of obesity among children and adolescents, by age group --- United States, 1963--2008

The figure above shows the prevalence of obesity among children and adolescents, by age group, in the United States during 1963-2008. In the United States, childhood obesity affects approximately 12.5 million children and teens (17% of that population). Changes in obesity prevalence from the 1960s show a rapid increase in the 1980s and 1990s, when obesity prevalence among children and teens tripled from nearly 5% to approximately 15%.

The aim of the study was to examine the changing trends in adolescent (11-18 year olds) food consumption in the United States.

The study found from 1965 to 1996 in adolescents:

(a) Actual total amount of food consumption DECREASED.
(b) Fat consumption decreased by 7%.
(c) Saturated fat consumption decreased by 3%.
(d) Carbohydrate consumption increased by 8%.
(e) Grain product consumption rose by 642% in boys.
(f) Grain product consumption rose by 512% in girls.
(g) Soft drinks consumption rose by 164% in boys.
(h) Soft drinks consumption rose by 116% in girls.

To recap: In a 30 year period obesity rates tripled in adolescents. Actual amounts of food consumption decreased, fat and saturated fat consumption decreased, carbohydrate consumption increased and grain consumption massively increased.

What is the official dietary guideline advice from the from the United States Department of Agriculture?

.........that our diets should emphasize grains and be low in saturated fat!!!

Can anyone join the dots?

 

As children eat less saturated fat and cholesterol - their obesity rates have soared

This study was published in the American Journal of Clinical Nutrition 2000 Nov;72(5 Suppl):1343S-1353S

Study title and authors:

Energy and fat intakes of children and adolescents in the united states: data from the national health and nutrition examination surveys.

Troiano RP, Briefel RR, Carroll MD, Bialostosky K.

Division of Cancer Control and Population Sciences, National Cancer Institute, National Institutes of Health, Bethesda, MD 20892-7344, USA. troiano@mail.nih.gov

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/11063476?dopt=Abstract

This study analysed trends in energy and fat intake and obesity in 2-19 year olds.

Troiano notes that child obesity rates have risen dramatically from 1971 to 1994:
(i) From 1971 to 1994 obesity has risen by 75% in 4-5 year olds.
(ii) From 1971 to 1994 obesity has risen by 200% in 6-11 year old boys.
(iii) From 1971 to 1994 obesity has risen by 175% in 6-11 year old girls.
(iv) From 1971 to 1994 obesity has risen by 111% in 12-17 year old boys.
(v) From 1971 to 1994 obesity has risen by 54% in 12-17 year old girls.

In that same time period total calorie consumption has decreased across a majority of the age groups, and fat and cholesterol consumption has decreased in every age group:
(a) Total calorie intake decreased by 4% in 2-5 year olds.
(b) Total calorie intake decreased by 3.5% in 6-11 year olds.
(c) Total calorie intake increased by 4% in 12-19 year olds.
(d) Total fat consumption decreased by 3.4% in 2-5 year olds.
(e) Total fat consumption decreased by 2.6% in 6-11 year olds.
(f) Total fat consumption decreased by 3.1% in 12-19 year olds.
(g) Saturated fat consumption decreased by 1.3% in 2-5 year olds.
(h) Saturated fat consumption decreased by 1.4% in 6-11 year olds.
(i) Saturated fat consumption decreased by 1.9% in 12-19 year olds.
(j) Cholesterol consumption decreased by 64 mg in 2-5 year olds.
(k) Cholesterol consumption decreased by 51 mg in 6-11 year olds.
(l) Cholesterol consumption decreased by 129 mg in 12-19 year olds.

Other trends noted in the study from 1971 to 1994 include:
(m) An increase in non citrus juice and soft drink consumption.
(n) Soft drink consumption tripled in teenage boys.
(o) A decline in milk consumption.

In this time frame the incidence of diabetes has risen by 105%.

This study shows that over a 23 year period the consumption of total fat, saturated fat and cholesterol declined in children aged 2-19. This has coincided with a dramatic increase in the consumption of soft drinks and incidence of obesity and diabetes. 

Saturated fat helps control diabetes

This post includes a summary of a paper published in Endocrine Practice 2002 May-Jun;8(3):177-83 and a recipe for poached chicken.

Books:

Study title and authors:

Results of use of metformin and replacement of starch with saturated fat in diets of patients with type 2 diabetes.
Hays JH, Gorman RT, Shakir KM.
Christiana Care Health Services, Inc., Cardiology Research, Newark, Delaware 19718, USA.,

This paper can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/12113629

Hays concluded that addition of saturated fat and removal of starch in the diet led to improved glycemic control and weight loss.

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Recipe of the day

Poached Chicken

Ingredients:

Food Mall: Chicken Breast

• 4 boneless, skinless chicken breast halves

• 2 T olive oil
• 1 c sliced scallions
• 2 garlic cloves, crushed
• 1/8 t cayenne pepper
• 1 bay leaf
• 1/2 t ground cloves
• 4 medium tomatoes, peeled, seeded, chopped
• 1/8 t ground saffron (optional)
• 1/8 t ground pepper
• 1 T red wine

Instructions:
In a large frying pan, heat oil over medium heat. Add scallions and cook until lightly browned (about 3 minutes).

Add garlic and cayenne pepper; cook 1 minute.

Add tomatoes, red wine, bay leaf, cloves, saffron and pepper.

Bring to a boil; reduce heat and simmer uncovered for 15 minutes.

Place chicken on top of sauce. Cover and simmer for 15-20 minutes until chicken is tender and opaque.



Reduced saturated fat consumption has led to vitamin D deficiency

This post includes a synopsis of a paper published at the University of Washington School of Public Health and a recipe for cherokee green onions and eggs.

Study title and author:
Dietary Saturated Fat and Fat Soluble Vitamins in Childhood Health: A New Approach
Deborah Gardner, MPH Candidate Department of Maternal & Child Health, University of Washington School of Public Health

This paper can be accessed at: http://depts.washington.edu/mchprog/docs/posters/2010/GardnerCapstone.pdf
                                                                                                                                            Books:

Gardner notes childhood obesity has increased from the early 1970s by approximately 400%. Standard interventions, like Pathways: a school based, randomized controlled trial for the prevention of obesity in American Indian schoolchildren, focus on reducing dietary saturated fat. This approach, as per the results of Pathways, has not been successful.

Saturated fat reduction may also contribute to a growing problem of fat soluble vitamin deficiency. Vitamin D3 deficiency has garnered the most attention, but deficiency in other animal fat derived vitamins (e.g. vitamin K2) is also of concern, and these may have implications for nervous system bone and immune system development as well as diseases like Type 1 diabetes mellitus or autism.

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Recipe of the day
                                                                                                                               Food Mall: Eggs 

Cherokee Green Onions and Eggs

Serves 3-4

Ingredients:

-3 Tbsp bacon fat

-2 bunches of wild green onions, whites and crisp green tops, trimmed and sliced in 1/4" rounds

-1/4 cup water

-7 large eggs or 6 jumbo eggs
-pepper (optional)

Instructions:
Heat bacon fat in a large heavy skillet over medium heat. Add green onions and turn in fat to coat. Lower heat, cover, and simmer for about 5 minutes.

Uncover and add water. Cook over low heat for about 10 minutes more, stirring occasionally, until green onions are tender but not brown. If water is all absorbed, add more by tablespoons.

Break eggs into the skillet and stir with a fork until they are scrambled. Raise heat to medium.

Continue to stir until eggs are as cooked as desired. When they are nearly done, adjust the seasonings.

Director of worlds longest running heart study says those that eat more cholesterol and fat - weigh the least and are more physically active

This post includes a summary of a paper published in the Archives of Internal Medicine 1992;152(7):1371-1372 and a recipe for

Study title and author:

Concerning the Possibility of a Nut...

Books:

William P. Castelli, MD

This paper can be accessed at: http://archinte.ama-assn.org/cgi/content/summary/152/7/1371

The Framingham Heart Study is a long-term, ongoing cardiovascular study on residents of the town of Framingham, Massachusetts. It is the worlds longest running heart disease study and began in 1948 with 5,209 adult subjects from Framingham, and is now on its third generation of participants.

Dr. William Castelli, a director of the Framingham Heart Study, declared: "In Framingham, Mass, the more saturated fat one ate, the more cholesterol one ate, the more calories one ate, the lower the person's serum cholesterol...we found that the people who ate the most cholesterol,ate the most saturated fat, ate the most calories, weighed the least, and were the most physically active"

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Recipe of the day

Bacon Mayonnaise

Ingredients:

◦1/2 c liquid (but NOT hot) bacon fat*

Food Mall: Bacon

◦1 egg yolk (if you use local, pasture raised chicken eggs, you don’t have to worry about bacteria)

◦1 t lemon juice

Method:
Put the egg yolk, mustard and vinegar in the smallest bowl of your food processor. Start the blade running and slowly add the bacon fat. Slowly means–take spoonful of fat and add a single drop into the bowl of the food processor. Once that has combined, add another drop. You should start to see an emulsion forming. At this point, you can add the fat as a slow drizzle. Continue until all the fat is gone. The mayo is finished when it’s creamy and a little thick. All in all, it’ll take about 6 minutes.

*Heat the oven to 350. Place 8 slices of bacon on a baking sheet and cook until browned about 25 minutes. Remove the bacon from the pan and reserve it for another recipe. What’s left should be about 1/2c of rendered bacon fat. Make sure the fat has cooled down a bit before making the mayo.

Teenage girls missing out on vital vitamins and minerals

This post includes a summary of a paper published in Women's Health Medicine Volume 1, Issue 1, Pages 6-10 November 2004 and a recipe for stew beef with collards, mushrooms, and onions.

Books:

Study title and author:

Nutrition and teenagers

Sara Stanner

This paper can be accessed at: http://www.womenshealthjournal.co.uk/article/S1744-1870(06)00003-5/abstract

The study pinpoints the evidence of low intakes of several vitamins and minerals (including folate, zinc, calcium, magnesium and iron) amongst adolescents, particularly teenage girls, some of whom appear to be avoiding important sources of these micronutrients (e.g. milk and meat) in the mistaken belief that they are ‘fattening’.

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Recipe of the day

Stew Beef with Collards, Mushrooms, and Onions

Ingredient list:

Food Mall: Stew Meat

1 pound of beef for stew

1 bunch of collard greens (10 stems)
8 ounces of mushrooms
1 sweet yellow onion
32-ounces of beef broth
Extra virgin olive oil
Ground Nutmeg
Garlic Powder
Black pepper
Turmeric
Salt

Directions:
Pre-heat oven to 350 degrees. Chop onion and mushrooms into bite-sized pieces. Cut stew beef into bite-sized pieces. Rinse collard greens repeatedly. Strip leaf from stems. Discard stems. Cut or tear collards into bite-sized pieces.
Add three tablespoons of olive oil to Dutch oven over medium heat on stove top. Add onions and let cook while you continue prep work. Add mushrooms, collard greens, and stew beef. Add salt, garlic powder, and black pepper to taste. Add turmeric because it is good for you. Do not be afraid. I dust the ingredients with a nice layer of each. Also add a light dusting of nutmeg to give the dish a little more “interest.” Add beef broth to nearly submerge ingredients. Stir well, cover, and transfer to the oven to cool at 350 degrees for 60 minutes.



Patients enjoy improved cholesterol and weight loss on a high saturated fat diet

This post contains a summary of a study published in Mayo Clinic Proceedings 2003;78:1331-1336 and a recipe for Asian beef heart stir-fry.

Study title and authors:

Effect of a High Saturated Fat and No-Starch Diet on Serum Lipid Subfractions in Patients With Documented Atherosclerotic Cardiovascular Disease

Books:

JAMES H. HAYS, MD; ANGELA DISABATINO, RN, MS; ROBERT T. GORMAN, PHD; SIMI VINCENT, PHD, MD; AND MICHAEL E. STILLABOWER, MD

From Cardiology Research, Christiana Care Health Services, Inc, Newark, Del. Research grant funding by the Department of Medicine at Christiana Care Health Services, Inc.

This paper can be accessed at: http://www.mayoclinicproceedings.com/content/78/11/1331.full.pdf

Twenty-three patients obese nondiabetic patients with cardiovascular disease participated in a 6-week trial to determine the effects of a high saturated fat and avoidance of starch diet (HSF-SA), on weight loss and cholesterol levels. 

Also fifteen obese patients with polycystic ovary syndrome and 8 obese patients with reactive hypoglycemia were monitored during an HSF-SA diet for 24 and 52 weeks, respectively.

The study found:
(a) Patients with cardiovascular disease lost 5.2% of their bodyweight.
(b) Dangerous triglyceride levels decrased.
(c) Dangerous very low density lipoprotein (VLDL) levels decreased.
(d) Low density level lipoproteins (LDL) changed from (the bad) small and dense type to the more healthy large and fluffy type.
(e) Patients with polycystic ovary syndrome lost 14.3% of their bodyweight and patients with reactive hypoglycemia lost 19.9% of  their bodyweight at 24 and 52 weeks, respectively, without any adverse effects on their lipoprotein levels.

The high saturated fat diet improved the cholesterol profile of the patients, and they also experienced a substantial weight loss.

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Recipe of the day

Asian beef heart stir-fry

Food Mall: Beef Heart

Ingredients:

•Cooking fat, tallow is perfect here

•1 beef heart;

•1 1/2 cups green or yellow zucchini;

•1 tsp grated ginger;
•Juice of 1 lime;
•Fresh cayenne pepper to taste;
•Thinly sliced chilli for garnishing;

Technique:
Cut your heart into bite-sized cubes after having removed the fat and connective tissues. Heat your wok and stir-fry the heart in cooking fat. Remove the heart from the wok and set aside. Reheat the wok and stir-fry the zucchini with more fat for 1 minute or 2. Add the ginger, lime juice, cayenne pepper and return the heart cubes to the wok. Stir-fry for another minute to blend all the flavors together and bring out the flavors of the ginger and cayenne pepper. Serve garnished with sliced chilli.