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MOSAIC: WHO designation for CPSP
Type 2 diabetes THE adoption of a “western diet” characterized by high intakes of red and processed meat as well as other components, including refined grain products, snacks, sweets, French fries, and pizza, is believed to contribute to the epidemic of type 2 diabetes in the world, states a recent issue of Diabetes Care. A diet with high content of red meat has long been suspected as an important risk factor for type 2 diabetes. Some recent studies support this hypothesis. Whether the association of red meat or processed meat consumption with the risk of acquiring diabetes is caused through its high fat content, protein, or some other specific components as nitrates and nitrites produced from certain cooking or processing practices. This was investigated in a large female population of 37,309 women. It was seen that high consumers of red meat tended to be current smokers and less likely to exercise, use postmenopausal hormones, or use supplements of multivitamins than those who rarely consumed red meat. These women also were obese and were more likely to have a history of hypertension and a family history of diabetes. Total red meat intake was associated with a high total energy intake, all fatty acids, cholesterol and protein but inversely associated with dietary carbohydrate, fibre, magnesium intakes and glycemic load. Similar associations were observed for total meat and processed meat. There was also an increased risk of developing type 2 diabetes. However, the underlying mechanisms have not been identified. — Dr Fatema Jawad Organic snacks ACCORDING to a report in USA Today, one of the fastest growing segments of the $23 billion organic foods industry — faster than produce or dairy products — is snack food: chips, nuts, candy, nutrition bars, and the like, sales of which grew by almost 30 per cent last year. Organic food is breaking out of the produce section to a spot few anticipated: the snack aisle. Forget stereotypes of pristine strawberries or zucchinis untouched by preservatives, pesticides, hormones or antibiotics. It’s sales of organic snacks, also produced in accordance with government rules to be labelled “organic,” that are on fire. Organic snack sales are outpaced only by organic meats (including poultry and fish), reports the Organic Trade Association. All the good things about the organic food industry are being processed by food makers at a near-frenetic pace into convenient snack foods. Frito-Lay is set to unleash organic Doritos. These eco-Doritos will join the organic snacks going to market this year. Adding to the trend: more snacking of all kinds. For many time-pressed, two-worker families, a stream of snacks has replaced family mealtime. That’s one reason a record 120 organic snacks are scheduled to be introduced this year, up 40 per cent from last year, estimates the director of a research firm. More schools, like San Francisco’s Mission High, are introducing vending machines which feature organic foods and snacks. Enviros and nutritionists view the development as a mixed blessing. The spread of organic farming techniques can only benefit the environment, but, says a nutritionist, “These are all dead, processed foods. Organic or not, they won’t make you healthier or give you more vitality. It’s better to eat an apple.” — Samina Iqbal | ||
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