issue 1 | april 22, 2012 nutritionnotes · estate (about.me, g+), manage privacy #eb2012...

NutritionNotesDaily

2012 Scientific Sessions and Annual Meeting at Experimental Biology

Issue 1 | April 22, 2012

ASN is @nutritionorg and the Annual Meeting hashtag is #EB2012.

Follow us: www.nutrition.org/youtubewww.nutrition.org/blogwww.nutrition.org/facebookwww.nutrition.org/linkedin

@daviddespainHow scientists can manage so-cial media presence? @DNLee5: Google yourself, claim cyber-real estate (about.me, g+), manage privacy #EB2012

@mimcburneyOn my way to chair #ASN Pub-lications Operations Committee meeting. Busy day! #EB2012

HighlightsPresidential Symposium Human Gut Microbiome: Seeking a Global Perspective Chaired by Sharon Donovan, PhD, RD, session features Jef-frey Gordon, MD, 2011 recipi-ent of the Danone International Prize for NutritionSunday, April 2210:30 am-12:30 pm Convention Center, Ballroom 20D

Meet the ASN Journal EditorsSunday, April 2212:45-2:45 pmConvention Center, Room 32B

ASN Awards Ceremony Sunday, April 22 6:00 pm-7:30 pm Hilton Bayfront, Indigo Ballroom

ASN Postdoc and Young Professional Networking EventSunday, April 227:30 pm-8:30 pmHilton Bayfront, Room 311

Continued on page 3 Continued on page 3

Capturing the Flavor of ASN’s Annual Meeting

Earlier this month, ASN and the North American branch of the International Life Sciences Institute (ILSI) released a new consensus statement on energy

balance and body weight regulation. The relationship between calories ingested and calories expended is much more com-plex that commonly believed, the statement concluded.

The Saturday morning session “Energy Balance: A New Paradigm” expanded upon this groundbreaking consensus. Noting that some EB 2012 attendees might question the need for a four-hour session on energy balance “when it’s com-monly believed that all you need to know about weight loss is that you have to eat less and exercise more,” session chairman John A. Milner, PhD, NCI/NIH, said the five presentations Saturday morning demonstrated that “energy balance is a framework, and we clearly need to understand that process if we’re going to make some societal changes.”

Beyond Diet and Exercise: Examining Energy Balance and Weight Loss

As a past ASN Secretary and Research Interest Sections Director, Teresa

A. Davis, PhD, says her “great-est love” is creating opportunities for young nutrition scientists. She plans to expand on those opportunities, along with other initiatives for all members, when she assumes the ASN presidency June 1.

Davis, who is a professor in Baylor College of Medicine’s Department of Pediatrics, has been a member of ASN for almost 25 years and has held a variety of positions, including her current title of vice president. Her research expertise is

Davis Promotes Educational Resources, Opportunities as New ASN President

ASN President Dr. Donovan addresses the RIS Chairs Luncheon.

2012 Sustaining Member Committee Award of Distrinction recipient Barbara Lyle, PhD, of Kraft Foods (center) with past award winners.

ASN 2011-2012 Board of Directors. ASN Presidents past, present and future.

2 Nutrition Notes Daily April 22, 2012

Everything in moderation.Except fun,try to have lots of that.

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Continued from page 1

Continued from page 1

Presenters discussed a range of top-ics, including methodological issues in studying energy balance, statistical and study design issues, and research into whether exercise alone can alter energy balance.

Questions raised included: Is total energy expenditure more

important than the pattern of total daily expenditure?

“I think this is something we haven’t thoroughly thought about in a way we need to think about,” said John M. Jakicic, PhD, University of Pittsburgh. “We cannot simply say ‘here’s the rec-ommended energy expenditure for the day.’” For one person, a 30-minute bout

of activity may have a totally different effect on hormonal and other processes that contribute to satiety and body weight mechanisms, he said.

Energy balance is a dynamic rather than a static process, with manipula-tions of one component that makes up the balance potentially influencing other components, Jakicic concluded.

Can exercise provide a negative energy balance for weight loss?

Most clinicians think exercise is not effective for weight loss, but that’s because 98 percent of the informa-tion they have is from studies that are outpatient, self-reported, said Joseph E. Donnelly, EDD, University of Kan-sas Medical Center. Working with the theory that “the potential to get more out of exercise is generally more than

we think,” Donnelly and his colleagues conducted two randomized, clinical trials evaluating what type of exercise can result in clinically significant weight loss, without diet restriction.

Donnelly and his team found that 5 percent weight loss can result from ex-ercise that is supervised and prescribed by energy expenditure (EEEx) rather than frequency, intensity, time and type (FITT). Energy expenditure also needs to be verified and great enough to pro-vide an energy gap.

In Donnelly’s first Midwest Exercise Trial, men and women ages 24 to 34 did supervised FITT exercise 45 minutes a day, five days a week, for 16 months, while eating whatever they wanted. But although the men lost an average of 5.2 kg, women gained 0.6 kg.

The second MET trial focused on

gender differences by targeting EEEx exercise that used 600 kcal per ses-sion. The good news is that the men lost almost 6 kilos over 10 months and the women lost about 4 kilos, much of which was fat. But to achieve this, Donnelly said a 220-pound man would need to exercise 37 minutes at a maximum 80 percent heart rate, while a 174-pound female would need to exer-cise 85 minutes.

What happens if we don’t change?

“I wonder about the next genera-tion,” Milner said, noting that rodent models show that if one generation overeats, the next generation has a tendency to overeat as well. “What we do today may influence subsequent generations.”

Energy balance

pediatric nutrition, and her lab at the USDA Children’s Nutrition Research Center at Baylor is developing new techniques to improve nutritional man-agement and growth for the almost 10 percent of U.S. infants that are of low birth weight.

A respected clinician like Davis has many professional groups vying for her time and attention. “I chose ASN as the society to always say yes to,” she said. “ASN is the premier nutrition society in the world.”

That has become even more ap-parent recently, Davis said. “ASN has changed over the last few years and be-come so much more vibrant,” she said. “There are so many more activities, so many more great volunteers.”

Davis has outlined six areas of focus as ASN president:

1 Execute the priorities of the new 2012-16 strategic map to promote ASN as the authoritative leader in nutrition

Davis science. This map will guide the society for the next five years, helping it invest its resources in programs that are im-portant to ASN members, Davis said.

2 Continue developing the ASN Learning Library—a coming state-of-the-art nutrition science resource that relies on slides, reference materials and images from ASN members.

3 Promote and expand the impact of ASN’s publications and conferences. “If I were to ask ASN members what activities they most associate with ASN, I think they would say the ASN Scien-tific sessions at EB and ASN journals,” Davis said. “So I think ASN members would want to know that top priorities of ASN will continue to be maintaining the success and expanding the reach of our journals, and ensuring that ASN’s Scientific Sessions and Annual Meeting at EB remains the premier nutrition meeting to attend.”

4 Advocate for increased fund-ing for nutrition research, including th advancement of a list of nutrition research needs that are high priority.

5 Expand opportunities for young nutrition scientists. ASN has already

done much to help the younger genera-tion through awards, grants, workshops, mentoring and networking opportu-nities, and Davis plans to continue that. She is also focused on volunteer appointments for graduate students, postdocs and early-career investigators.

6 Support international activities and partnerships with other societies to expand ASN’s leadership in nutrition science. ASN has recently partnered

with nutrition societies in the United Kingdom, Korea, China and Vietnam, along with professional societies like the American College of Physicians, American Society of Animal Science and the Academy of Nutrition and Dietetics. This teamwork helps “ad-vance the creation, translation and dis-semination of science-based nutrition throughout the world,” Davis said.

Attentive audience members at Friday’s satellite session on “The Global Nutrition Transition: The Role of Lipid Supplementation,” organized and supported by Herbalife Nutrition Institute and DSM Nutritional Products. The satellite was chaired by David Heber, MD, PhD.


Enjoy the ASN Member Lounge Room 30E, Convention Center

The place to: • Network with colleagues

• Connect to the Internet • Enjoy a cup of coffee and more!

We recognize your dedication to advancing the knowledge of nutrition. As a proud Gold Level Sponsor,

we also support 7 Research Interest Sections and 3 researcher/academic recognition awards; and

the ASN Research Foundation.

Welcome American Society for Nutrition

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ASN will honor the follow-ing recipients at the Awards Ceremony Sunday night, 6:00

pm-7:30 pm in the Hilton Indigo Ballroom. Congratulations to all for their achievements!

Senior Investigator AwardsCentrum Center Award,

supported by Pfizer June Stevens, PhD University of North Carolina-Chapel Hill

Conrad Elvehjem Award for Public Service, supported by Kraft Foods Linda Meyers, PhD Institute of Medicine of the National Academies

David Kritchevsky Career Achievement Award, supported by Kraft Foods Penny Kris-Etherton, PhD, RD, FAHA Pennsylvania State University

E.V. McCollum Award, sup-ported by Pfizer Leann Birch, PhD Pennsylvania State University

E.V. McCollum International Lectureship in Nutrition Lindsay Allen, PhD, RD USDA ARS Western Human Nutri-tion Research Center

General Mills Bell Institute of Health and Nutrition Innova-tion Award, endowed by the Bell Institute Eric Rimm, ScD Harvard University

Kellogg International Prize in Nutrition, supported by the Kel-logg Company Jere Haas, PhD Cornell University

Mary Swartz Rose Senior Inves-tigator Award, supported by Coun-cil for Responsible Nutrition Diane Birt, PhD Iowa State University

McCormick Science Institute Research Award, endowed by the McCormick Science Institute Elvira Gonzalez de Mejia, PhD University of Illinois-Urbana Cham-paign

Osborne and Mendel Award, supported by ILSI North America Margherita Cantorna, PhD Pennsylvania State University

Robert H. Herman Award Arne Astrup, MD, PhD University of Copenhagen

Senior Educator & Mentor Awards

Dannon Institute Mentorship Award, supported by the Dannon Institute John Erdman, Jr. PhD University of Illinois-Urbana Cham-paign

Excellence in Nutrition Education, supported by Cengage

Achievements in Nutrition Honored at Awards CeremonyLearning Kelly Tappenden, PhD, RD, FASPEN University of Illinois-Urbana Cham-paign

Roland Weinsier Award for Excellence in Medical/Dental Education, supported by Dannon Institute Richard Schanler, MD Cohen Children’s Medical Center of New York at North Shore University Hospital

Young Investigator AwardsBio-Serv Award in Experimental

Animal Nutrition, supported by Bio-Serv, Inc Zhenhua Liu, PhD Tufts University

E.L.R. Stokstad Award, en-dowed by the Stokstad Family Rene Jacobs, PhD The University of Alberta

Continued on page 6


PRESIDENTIAL SYMPOSIUM OF THE AMERICAN SOCIETY FOR NUTRITIONExperimental Biology 2012

Nutrition and the Human Gut Microbiome: Seeking a Global PerspectiveNutrition and the Human Gut Microbiome: Seeking a Global PerspectiveSunday, April 22th, 2012 – 10:30 am • San Diego Convention Center, Ballroom 20D • USA

CO-CHAIRS:• Sharon DONOVAN, PhD

(University of Illinois at Urbana-Champaign, USA), ASN President

• Jeffrey I. GORDON, MD (Washington University School ofMedicine, St Louis, USA), DanoneInternational Prize for Nutrition2011 Laureate

PROGRAM:• The Human Gut Microbiome and Nutrition

Jeffrey I. Gordon, MD (Washington University School of Medicine, St Louis, USA)

• Nursing the infant gut microbiota: an evolutionary link betweenmilk glycans and infant borne bifidobacteriaDavid Mills, PhD (University of California, Davis, USA)

• The influence of nutrition and the microbiome on metabolic phenotypesElaine Holmes, PhD (Imperial College London, UK)

• Roundtable discussionAndrew Serazin, DPhil (Bill and Melinda Gates Foundation)

The ASN presidential symposium is supported by an unrestricted educational grant from:

For more information: www.danoneinstitute.org

The Danone International Prize for Nutrition, created with the scientific support of the Fondation pourla Recherche Médicale, is awarded every two years to a researcher or a research team, who hasdeveloped a novel concept in nutrition and contributed to advance the frontiers of Human nutrition.

This Prize, which totals 120 000 Euro, illustrates the commitment of Danone Institute International to support innovative research in Nutrition and Health.

Danone Institute International is a not-for-profit, independent organization founded by Danone in1991, based on a scientific council composed of renowned independent and multidisciplinary expertson food, diet and nutrition.The mission of Danone Institute International is to develop and communicate scientificknowledge on food, diet and nutrition to benefit public health, by developing differentactivities :

• Support research and training for diet and nutrition• Educate the public on food, diet and nutrition• Inform and train the health and education experts on diet et nutrition

Danone Institute International is gathering a network of 18 local Danone Institutes and 250 experts covering all aspects of nutrition.

Annonce Presse ASN-DN_Mise en page 1 11/04/12 09:26 Page1

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Assistant/Associate/Full Professor PositionsThe Department of Nutrition Sci-ence at Purdue seeks applicants for multiple tenure track/tenured faculty positions: 1) Didactic Program in Dietetics (DPD) director, and 2) multiple faculty positions to develop our efforts in nutrition education, outreach and extension, and studies of diet and health in the commu-nity and in populations. Successful candidates will maintain productive research programs. For full job de-scriptions and instructions on how to apply, go to: http://www.cfs.purdue.edu/FN/about/employment.html. Background checks will be required for employment in these positions. Purdue University is an equal opportunity/equal access/affirmative action employer fully committed to achieving a diverse workforce.

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Mary Swartz Rose Young Inves-tigator Award, supported by Coun-cil for Responsible Nutrition Oliver Chen, PhD Tufts University

Mead Johnson Award, support-ed by Mead Johnson Nutrition

Juan J. Loor, PhD University of Illinois-Urbana Cham-paign

Norman Kretchmer Memorial Award in Nutrition and Develop-ment, supported by Abbott Nutri-tion Yuan-Xiang Pan, PhD University of Illinois-Urbana Cham-paign

Peter J. Reeds Award Daniel Moore, PhD Néstlé Research Center

Samuel J. Fomon Young Physi-cian Award, endowed by Néstlé Nutrition Institute Jonathan L. Maguire, MD University of Toronto

Vernon R. Young Award, en-

dowed by the Ajinomoto Co., Inc. Renan Orellana, MD Baylor College of Medicine

Other AwardsNutrition Science Media Award

Joy Bauer, MS, RD, CDN TODAY Show

W.O. Atwater Lectureship, sup-ported by USDA ARS James O. Hill, PhD University of Colorado

Continued from page 4Awards

http://www.cfs.purdue.edu/FN/about/employment.html

http://www.cfs.purdue.edu/FN/about/employment.html


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To learn more about Sweetener Studies, stop by and talk to Dr. John White at booth#636 and visit SweetenerStudies.com.

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Effects of high-fructose corn syrup and sucrose consumption on circulating glucose, insulin, leptin, and ghrelin and on appetite in normal-weight women.

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• Day long appetite and plasma responses of glucose and hormones that regulate appetite were similarly affected by intake of beverages containing 30% of daily energy from sucrose or HFCS.

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Strengths: Details were provided on foods consumed for day one testing. All testing occurred during the same time of the menstrual cycle for all subjects. The extended period of testing allowed for observing differences throughout the day and in response to three meals.

Limitations: Whether responses would be the same if more practical doses of the sugar sources would have been similar is not known. The amount of sugars provided exceeds the recommended maximum for added sugars and is not an amount that is commonly consumed. Responses are limited to acute assessment, so it is not possible to determine long-term implications. Results cannot be extrapolated to the potential impacts of other sources of sugars. Only lean women were studied, so it is not possible to determine if similar results would have occurred in men or non-lean subjects. Areas under the curve for plasma ghrelin responses were not reported.

EXPERT METHODOLOGY REVIEW :

by Dr. Mark Kern, PHD, RD, CSSD:


Strengthen your legacy in ASN history today by donating $5 for each year you’ve been a member of ASN. Donate to the ASN Foundation easily and conveniently by visiting www.nutrition.org/contribute.1928

The Journal of Nutrition established

2006ASNS, ASCN and SINR merged; ASN founded

1928American Institute of Nutrition (later the American Society for Nutrition Scientists) founded

1952The American Journal of Clinical Nutrition established

1940AIN joined the Federation of American Societies for Experimental Biology

THROUGH THE YEARS

1934First AIN Annual Meeting

1951American Society for Clinical Nutrition founded

1990Society for International Nutrition Research founded

2010Advances in Nutrition established

2011Advances and Controversies in Clinical Nutrition Conference launched

2012ASN Scientific Sessions & Annual Meeting at Experimental Biology: April 21-25, San Diego, CA

at the ASN Posters during poster viewing hours!

VISIT THE ASN BOOTH!

#529

SPECIAL GIVEAWAYS

SUNDAY - TUESDAY 12:45 - 2:45 pm

SUNDAY - TUESDAY 9:00 am - 4:00 pm

Photo: Meeting of American Institute of Nutrition, Cornell University Medical Center, March 28, 1934

There is clear and overwhelming evidence that American youth have become more obese. Indeed, the

Centers for Disease Control and Prevention (CDC) estimates that obesity prevalence among preschoolers and teens has increased from approximately 5% in 1980 to 17percent today. These estimates are based on data collected in the National Health and Nutri-

Scientists investigate 20th century trends in childhood body mass indextion Examination Surveys (NHANES), which have assessed body mass index (BMI; kg/m2) across the nation since the 1960s. However, NHANES does not follow individual children as they mature. In other words, the data collected are not longitudinal in nature, instead reflecting cross sections of the population at each time point. In contrast, since 1929 researchers have been follow-

ing individual children longitudinally from birth onward in Yellow Springs, Ohio. This long-established investigation of child health, referred to as the Fels Longitudinal Study, has provided a treasure trove of information to researchers, clinicians and public health experts over the years. Most recently, re-searchers used the data to examine changing patterns of childhood BMI from the incep-

tion of the study until 1999. A report of their findings, along with a related editorial by Drs. Cynthia Ogden and David Freedman from the CDC, are published in the May 2012 issue of The American Journal of Clinical Nutrition.

The researchers examined data collected on 855 children (2-18 years of age) born during three periods of time: 1929-1953, 1954-1972 and 1973-1999. Specifically, the scientists determined for each child the age when BMI was at its lowest (generally between 3-6 years of age), and age, BMI and rate of BMI change during adolescence, when growth is at its fastest.

In general, children born in or after 1973 had the lowest BMI values from 2-5 years of age, but the highest BMI values from 8 years onward. These children also exhibited greater BMI growth velocities during the teenage years than those born earlier. Although maternal BMI and infant weight gain were also associated with childhood BMI char-acteristics, these factors did not explain the observed differences among cohorts.

The authors concluded that “children born during the obesity epidemic are char-acterized by lower BMI values before the adiposity rebound and by rapid subsequent BMI gain,” and caution that lower BMI val-ues in the early years do not necessarily mean children will be protected from obesity during adolescence. Ogden and Freedman agree, but suggest that additional prudence is warranted in terms of generalizing these findings to the US population. Indeed, the Fels Longi-tudinal Study does not represent the ethnic/racial diversity of the nation. Further research concerning trends in BMI in children of non-European descent is needed.

References Ogden CL, Freedman DS. Secular trends in pediatric BMI. American Journal of Clinical Nutrition. 2012; 95:999-1000. Johnson W, Soloway LE, Erickson D, Choh AC, Lee M, Chumlea WC, Siervogel RM, Czerwinski SA, Towne B, Demerath EW. A changing pattern of childhood BMI growth during the 20th century: 70 y of data from the Fels Longitudinal Study. American Journal of Clinical Nutrition. 2012; 95:1136-43.

Nutrition Notes Daily is the conference version of ASN’s quarterly mem-ber newsletter, Nutrition Notes. This publication may be printed during ASN’s Annual Meeting, clinical nutri-tion program and/or various other activities which the Society organizes and hosts. ASN accepts advertise-ments and recruitment classifieds for publication in Nutrition Notes Daily; all advertisements are subject to review. Please email [email protected] to offer feedback on the Nutrition Notes Daily, or to share suggestions to improve other aspects of EB 2012.

About Nutrition Notes Daily


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Accurate evaluation of the energy value of foods is es-sential for normal nutrition,

under nutrition and obesity. The current system utilized to determine energy was developed over 100 years ago by W.O. Atwater and USDA colleagues. Since then other researchers have continued to study the most accurate way to deter-mine human energy requirements. Nuts and legumes are a food group for which evidence suggests that Atwater factors may require review.

In a session held Friday, April 20, through the American Society for Nutri-tion, several researchers explored the contribution of plant food structure and breakdown from chewing on macro-nutrient digestibility, energy absorption, and weight management. The research-ers from the United States Department of Agriculture’s Agricultural Research Service, King’s College in London, Pur-due University and Temple University shared findings about new approaches that may enable a more accurate assess-ment of the energy values (calorie level) of various foods.

(Particle) size really does matterWith the advent of present-day

analytical techniques, it is possible to describe the complex chemical nature of our foods with ever more accuracy and sensitivity. However, the type and quantity of the calorie components of foods may have very little bearing on their potential contribution to our over-all energy uptake. Only a portion of the energy present in food is released from the food material, absorbed into the body and utilized, and this portion can vary depending upon the food structure and degree of processing.

Previous research has shown that not all almond seed lipids are digested and absorbed. Dr. Peter Ellis of Kings College in London (UK) is the first to examine the role that cell walls play in lipid bioaccessibility and digestibility. His team has created a mathematical model

to better predict the quantity of lipids released from the almond. They found digestibility is correlated with particle size differences: The smaller the particle size, the higher the lipid digestibility and absorp-tion.

You can’t judge a food by its formOne may think that regardless of their

form, high consumption of energy-dense foods will contribute to weight gain. How-ever, Dr. Richard Mattes of Purdue Uni-versity presented a review of the literature suggesting otherwise. He noted that the results from epidemiological, clinical and mechanistic studies all consistently indicate that consumption of nuts (an energy-dense food) is not associated with weight gain, and he suggests that because of their high satiety value, inefficient energy absorption, and associated health benefits, nuts, such as almonds, can be incorporated into the diet without posing a threat for weight gain.

The energy inefficiency of nut con-sumption observed in the literature indi-cates that perhaps the current calorie cal-culations are not as accurate as previously thought. Dr. David Baer from the USDA’s Agricultural Research Service hypoth-esized that the metabolizable energy and macronutrient absorption from almonds would potentially offer a smaller contribu-tion to our overall energy uptake than that predicted using Atwater factors. In his study, participants followed 7-day diets in a crossover design with varying amounts of almonds (zero, 1.5 oz/day and 3.0 oz/day) and fecal and urinary output were mea-sured to determine the extent of digestion of the almonds. The actual absorption of calories was measured to be 20% less than predicted, suggesting a possible reduction in lipid absorption.

Do type of calories matter? Dr. Gary Foster reviewed literature on

the long-term effects of almond consump-tion on weight management and cardio-vascular disease risk factors. Compared to a nut-free diet, an almond-enriched (2 oz.

almonds/day), hypocaloric diet produced similar weight loss and favorable effects on total cholesterol and triglycerides in overweight adults followed for six months. Similarly a 16-week trial in pre-diabetic adults showed benefits of almond con-sumption. A diet with 20% energy as almonds was more effective in improving markers of insulin sensitivity and yielded significant improvements in LDL-choles-terol in pre-diabetic adults when compared with a nut-free diet. In all, Foster suggested that calories are calories when it comes

What Do We Really Know About Whole Foods Digestibility And Energy Values?

ferently, is currently a hot topic among the scientific community. Research suggests that current ways of measuring calories may need to be reviewed, par-ticularly for higher-fat, higher-fiber plant foods such as nuts, higher fat grains and legumes. The body of evidence pre-sented at this symposium suggests the structure and form of plant foods may impact its calorie level. This discussion may spark further interest and action in determining the most accurate way to assess the energy values of foods.

to weight loss, but that for improving cardiovascular risk factors, macronutrients and specific foods like almonds may have differential effects.

The concept that perhaps all calories are not created equal, and that calories from different sources may impact the body dif-

This symposium was attended by EB/ASN attendees as well as dietitians from Southern California. The session was recorded and can be accessed online through ASN’s archives following the conference for those who weren’t able to attend.


“As editor, I am excited

to mark 60 years of this

top-ranked journal.

Since 1952, we have seen

the topic of nutrition become

justifiably prominent in daily

conversation. I believe the

future will devote even greater

attention to the research

featured in AJCN.”

Dennis M. Bier, MD

Visit www.nutrition.org to learn more about ASN’s scholarly journals, educational events

and membership benefits.

A Publication of the American Society for Nutrition • www.nutrition.org

Global iodine status in 2011 and trends over the past decade

Absorption of xanthones from mangosteen juice

Vitamin A and neonatal bone development

Fermentable fiber and intestine microbial ecology

Anterior cingulate taste activation and taste preference

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Celebrating 60 Years

AJCN EDITORS & YEARS OF SERVICE:• 1952–1962 S. O. Waife,

Founding Editor

• 1962–1967 Willard A. Krehl

• 1967–1975 Milton E. Rubini

• 1975–1979 Robert H. Herman

• 1979–1981 Theodore B. Van Itallie

• 1982–1991 Albert I. Mendeloff

• 1992–1996 Norman Kretchmer

• 1996–2007 Charles H. Halsted

• 2007–Present Dennis M. Bier

TABLE OF CONTENTS AM J CLIN NUTR VOL. 1 NO. 1, 1952:• Basic Research and its Application in the Field of

Clinical Nutrition• Dietary Treatment of Hypertension• Growth Failure in School Children: Further Studies

of Vitamin B12 Dietary Supplements• Alcoholism as a Nutritional Problem• Hypovitaminemia A: Effect of Vitamin A

Administration on Plasma Vitamin A Concentration, Conjunctival Changes, Dark Adaptation and Toad Skin

• The Effects of Amino Acid Deficiencies in Man• Therapeutic Uses of Low Fat, Low Cholesterol Diets:

Treatment of Essential Familial Xanthomatosis• Overnutrition and Obesity

History of Nutrition Committee Call for Vol-unteers

Support the preservation of historical information about ASN and nutrition science (such as AJCN’s 60th anniversary noted below). Contact committee chair Dr. Donald Beitz to participate: [email protected].

Report from Emily Tomayko, PhD, Postdoctoral Member of PIC and EB 2012 Video Blogger

ASN’s Scientific Sessions & Annual

ASN Annual Meeting Off to Exciting StartMeeting in San Diego is in full swing! The day opened with a session on energy balance and is concluding with a member reception and university mixer. You can’t attend everything at the meeting, so be sure to follow nutrition.org/blog for video updates throughout. On the ASN You-Tube channel, you can learn a little more about me and my leadership within ASN.

EB 2012 - Stay Connected with ASN

-Nutrition Notes Daily, this meeting

newspaper, will be published three times during EB 2012 (Sunday, Monday and Tuesday). Print copies will be distributed free to all meeting attendees.

-Our blog will feature entries from ASN member David Despain, ASN of-ficial meeting blogger. The ASN blog will also post digital issues of Nutrition Notes Daily. www.nutrition.org/blog/

-The ASN YouTube channel will feature video posts live from San Diego. www.youtube.com/ASNMarketing

By Sarah Gold, Student BloggerThe gluten-free aisle of the grocery

store is growing exponentially. While this explosion benefits many individuals, it also contributes to a growing number of mis-conceptions about gluten and it’s role in weight, energy, and other health concerns.

Gluten is a protein found in wheat, barley, and rye products. Celiac disease, an autoimmune disorder in which the affected person cannot tolerate gluten, affects about 0.75% of the United States population. Gluten triggers an immune response that damages the mucosal lining of the small intestine, which can lead to malabsorption of many nutrients and gastrointestinal symptoms including gas, bloating, vomiting, and diarrhea. It can be diagnosed with a simple blood test, and confirmed with an intestinal biopsy, if necessary. Currently, the only treatment for celiac disease is avoiding foods with gluten.

Gluten sensitivity, a condition affecting between 6-10% of the U.S. population, often leads to similar but less severe symp-toms and tolerance varies among individu-als; however, it is not accompanied by the development of antibodies and damage to the mucosal lining. Research is limited in this area, though a recent study did find that gluten sensitivity does exist and is clinically different than celiac disease.

Until recently, following a gluten-free diet meant avoiding foods such as bread, pasta, cookies, crackers, cakes, pizza, and beer. For a long time, the gluten-free version of these products left taste buds unsatisfied. As we’ve come to under-stand more about gluten intolerance, the demand for these products has grown, food technology has caught up, and there are now many palatable, and even tasty choices for people who need to avoid gluten. What started as a niche market, the gluten-free food industry now includes products from some of the country’s largest food companies, and represents an estimated $2.54 billion in sales, expected to double by 2015.

Removing gluten-containing products from one’s diet could result in weight loss and greater energy if all gluten-containing foods like cookies, cakes, and crackers are replaced with foods that are naturally gluten-free like fruits, vegetables, legumes, low-fat dairy, and some naturally gluten free grains like quinoa, amaranth, and oats. But, if weight loss occurs, it would be from reducing calorie intake, not avoid-ing gluten. Research has yet to show any weight-loss benefits directly related to removing gluten from one’s diet. In fact, it’s common for people with celiac disease to gain weight when starting a gluten-free diet because nutrient absorption in the intestines is restored.

Read more at the ASN blog.

Gluten-Free Health Halo

ADVERTISEMENT

© Tate & Lyle 2012

Fiber research at Experimental Biology 2012:

To learn more about new fiber research on tolerance, gut health and calcium absorption, visit these presentations and posters:

•Solublecornfibereffectsoncalciumabsorptioninadolescents1 (Tuesday,abstract373.4)

•Physiologicaleffectsofpolydextroseandsolublecornfiberinhealthyadults2

(Sunday,abstract638.8)

•Digestivetoleranceofsolubleglucofibre(solublecornfiber)3

(Sunday,abstract636.11)

1.WhisnerCM,MartinBR,McCabeGP,McCabeLDandWeaverCM.SolubleCornFiberEffectsonCalciumAbsorptionandRetentioninAdolescentGirlsandBoys.PresentedatExperimentalBiology.SanDiego,CA.April22-24,2012.

2.TimmD,ThomasW,Williamson-HughesP,BoileauTandSlavinJ.PhysiologicalEffectsofPolydextrose(PDX)andSolubleCornFiber(SCF)inaRandomizedPlaceboControlledStudyofHealthyAdults.PosteratExperimentalBiology.SanDiego,CA.April22-24,2012.

3.HousezBandCazaubielM.ValidationoftheDigestiveToleranceofSolubleGlucoFibre,aNewFibre.PosteratExperimentalBiology.SanDiego,CA.April22-24,2012.

Tate&Lyleprovidesbetter-for-you,highqualityingredientsthataddresssomeoftoday’smostpressingpublichealthconcerns.

Asnutritionscienceexperts,youunderstandtheneedtogetpeopletoeatmorefiber.Fiberisassociatedwithmanyhealthbenefits,includingdigestion,guthealth,cardiovascularhealth,bonehealthandmore. Yet,onaveragepeopleconsumeonlyhalfthefibertheyneedeachday.

Bydevelopinghigh-qualityfiberingredientssuchasPROMITOR™SolubleCornFiberandSTA-LITE®Polydextrose,Tate&Lyleishelpingtoclosethefibergapinconsumers’diets.Tate&Lylefiberingredientsareaddedtofoodspeopleregularlyenjoy,suchasyogurt,breakfastcereal,bakeryitems,snacksandsauces–allwithoutaffectingtaste,textureortolerance.

Calciumisanothernutrientessentialforpeople’sdiets.Calciumdeficienciesleadtopoorbonehealthandcontributestodevelopmentofosteoporosis.Newresearchnowsuggeststhatconsumingsolublecornfiberandcalciumtogethermayhelpboostcalciumabsorption,whichsupportshealthierbones.

To learn more about Tate & Lyle’s ingredients and applications, please visit www.tateandlyle.com.

Tate&LyleIngredients: InnovativeSolutionsfor Nutrition,HealthandWellness

12 Nutrition Notes Daily April 22, 2012ADVERTISEMENT

Penny Kris-Etherton, Ph.D., RD (Session Chairperson) Distinguished Professor of Nutrition, The Pennsylvania State University

Fructose Metabolism in PerspectiveJohn White, Ph.D., Founder and President,

White Technical Research

Fructose: Pure White and Harmful? Fructose by Any Other Name Is a Health HazardGeorge Bray, M.D., Chief Division of Clinical Obesity and Metabolism,

Pennington Biomedical Research Center, Baton Rouge, LA

The Metabolic Consequences of Fructose: It’s Alcohol Without the Buzz

Robert Lustig, M.D., Professor, Clinical Pediatrics, UCSF, San Francisco, CA

The Health Implications of Sucrose, High Fructose Corn Syrup and Fructose: What Do We Really Know?

James Rippe, M.D., Rippe Lifestyle Institute, Shrewsbury, MA

What Do Government Agencies Consider in the Debate over Added Sugars?David Klurfeld, Ph.D., Program Leader,

U.S. Department of Agriculture – ARS, Beltsville, MD

SweetenerStudies.com©2012 Corn Refiners Association

Fructose, Sucrose and High Fructose Corn Syrup:Relevant Scientific Findings and Health Implications

The metabolic effects of fructose, sucrose and HFCS are a hot topic, both in the news and in the scientific literature. This symposium will explore both sides of the controversy using available and emerging scientific literature to determine if fructose is truly a metabolic danger or simply a distraction impeding more fruitful areas of research and debate concerning the underlying etiology of such common conditions as hypertension, diabetes and the metabolic syndrome. This topic is one of great importance to the nutrition community.

ASN Scientific Sessions Symposium

When:

Where:

Sunday, April 22, 20123:00-5:00 p.m.

San Diego Convention Center,Ballroom 20-D

issue 1 | april 22, 2012 nutritionnotes · estate (about.me, g+), manage privacy #eb2012...

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