Category Archives: Supplements

Nutritional Selenium Supplements: Product Types, Quality, and Safety Gerhard N. Schrauzer, PhD, CNS, FACN Department of Chemistry and Biochemistry, University of California San Diego and Biological Trace Element Research Institute, San Diego, California Selenium supplements contain selenium in different chemical … Continue reading →

The Effect of Lecithin Supplementation on Plasma Choline Concentrations During a Marathon Alan L. Buchman, MD, MSPH, Mohamed Awal, MD, Donald Jenden, BSC, Margareth Roch, BS, and Seung-Ho Kang, PhD Division of Gastroenterology and Hepatology, Northwestern University, Chicago, Illinois (A.L.B.), … Continue reading →

The Effects of a Multivitamin/Mineral Supplement on Micronutrient Status, Antioxidant Capacity and Cytokine Production in Healthy Older Adults Consuming a Fortified Diet Diane L. McKay, MS, Gayle Perrone, MS, Helen Rasmussen, MS, RD, Gerard Dallal, PhD, Wilburta Hartman, PhD, Guohua … Continue reading →

The Impact of Egg Limitations on Coronary Heart Disease Risk: Do the Numbers Add Up? Donald J. McNamara, PhD Egg Nutrition Center, Washington, DC E-mail: enc@enc-online.org For over 25 years eggs have been the icon for the fat, cholesterol and … Continue reading →

The Potential Role of Dietary Xanthophylls in Cataract and Age-Related Macular Degeneration Suzen M. Moeller, MS, Paul F. Jacques, DSc, Jeffrey B. Blumberg, PhD, FACN Jean Mayer USDA Human Nutrition Research Center on Aging, Tufts University, Boston, Massachusetts E-mail: blumberg@hnrc.tufts.edu … Continue reading →

Beyond the Zone: Protein Needs of Active Individuals Peter W.R. Lemon, Ph.D Exercise Nutrition Research Laboratory, The University of Western Ontario, London, Ontario, CANADA E-mail: plemon@julian.uwo.ca There has been debate among athletes and nutritionists regarding dietary protein needs for centuries. … Continue reading →

The Functional Food Trend: What’s Next And What Americans Think About Eggs Linda C. Gilbert HealthFocus, Inc. Des Moines, Iowa Objective: The HealthFocus® National Study of Public Attitudes and Actions Toward Healthy Foods is conducted every two years to identify … Continue reading →

The Changing Face of Functional Foods Clare M. Hasler, Ph.D. Functional Foods for Health Program, University of Illinois, Urbana, Illinois E-mail: c-hasler@uiuc.edu Consumers began to view food from a radically different vantage point in the 1990s. This “changing face” of … Continue reading →

Basal Urinary Zinc/Creatinine Ratio as an Indicator of Dietary Zinc Intake in Healthy Adult Women María L. de Portela, PhD, and Adriana R. Weisstaub, BS Department of Nutrition and Food Sciences, School of Pharmacy and Biochemistry, University of Buenos Aires, … Continue reading →

Addition of Supplementary Foods and Infant Growth (2 to 24 Months) Betty Ruth Carruth, PhD, RD, Jean D Skinner, PhD, RD, Kelly S. Houck, MS, and James D. Moran III, PhD Nutrition Department (B.R.C., J.D.S., K.S.H.), Child and Family Studies … Continue reading →

Magnesium Status and Parameters of the Oxidant-Antioxidant Balance in Patients with Chronic Fatigue: Effects of Supplementation with Magnesium Begoña Manuel y Keenoy, MD, PhD, Greta Moorkens, MD, Jan Vertommen, Mia Noe, Jean Nève, PhD, and Ivo De Leeuw, MD, PhD, … Continue reading →

The Effect of Vitamin E and Vitamin C Supplementation on LDL Oxidizability and Neutrophil Respiratory Burst in Young Smokers Cindy J. Fuller, PhD, RD, Margaret A. May, MSN, MS, RD, and Karla J. Martin, MS Department of Nutrition & Foodservice … Continue reading →

Helping Consumers Achieve Recommended Intakes of Whole Grain Foods Judi F Adams, MS RD, and Alta Engstrom, RD, LD Wheat Foods Council, Parker, Colorado [judia@wheatfoods.org] According to research data from both the USDA and private companies, Americans consume approximately one … Continue reading →

Dietary Intake of Whole Grains Linda E. Cleveland, MS, RD, Alanna J. Moshfegh, MS, RD, Ann M. Albertson, MS, RD, Joseph D. Goldman, MA U.S. Department of Agriculture, Agricultural Research Service, Beltsville Human Nutrition Research Center, Food Surveys Research Group, … Continue reading →

Fiber from Whole Grains, but not Refined Grains, Is Inversely Associated with All-Cause Mortality in Older Women: The Iowa Women’s Health Study David R. Jacobs, Jr, PhD, Mark A. Pereira, PhD , Katie A. Meyer, MPH, and Lawrence H. Kushi, … Continue reading →

Mechanisms of the Effects of Grains on Insulin and Glucose Responses Judith Hallfrisch, PhD, FACN, and Kay M. Behall, PhD Diet and Human Performance Laboratory, Beltsville Human Nutrition Research Center, Agricultural Research Service, United States Department of Agriculture, Beltsville, Maryland … Continue reading →

Antioxidant Content of Whole Grain Breakfast Cereals, Fruits and Vegetables Harold E. Miller, PhD, Fred Rigelhof, Leonard Marquart, PhD, Aruna Prakash, PhD, and Mitch Kanter, PhD General Mills, Inc., Minneapolis, Minnesota [gene.miller@genmills.com] Background: Considerable scientific evidence suggests that whole grains, … Continue reading →

Potential of Wheat-Based Breakfast Cereals as a Source of Dietary Antioxidants Alan J. Baublis, PhD, Changrun Lu, MS, Fergus M. Clydesdale, PhD, and Eric A. Decker, PhD Coca Cola Company, Atlanta, Georgia (A.J.B.), Dept. of Food Science, University of Massachusetts, … Continue reading →

Mechanisms for the Impact of Whole Grain Foods on Cancer Risk Joanne L. Slavin, PhD, RD Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Avenue, St. Paul, Minnesota [jslavin@che1.che.umn.edu] Dietary guidance recommends consumption of whole grains for … Continue reading →