Abstract
The annual conference and scientific meeting of the Nutrition Society of New Zealand took place in Queenstown, New Zealand from 28th–29th August, 2014. The meeting was part of Queenstown Research Week, established in 1991, which includes the Queenstown Molecular Biology Meeting, the New Zealand Medical Sciences Congress, and the Australasian Society of Clinical and Experimental Pharmacologists and Toxicologists New Zealand Scientific Meeting. Various societies take part in the different meetings; this was the first year that the Nutrition Society of New Zealand was included. The theme of the Nutrition Society of New Zealand in 2014 was Balancing Views. The plenary session Weighing up the Evidence: Nutrition Controversies was provided to address ongoing debate in New Zealand about the role of saturated fat in chronic disease, particularly cardiovascular disease. [...]
Highlights
Increases in food portion sizes have been suggested as one factor contributing to rising obesity rates
The portion sizes of slices reported by males decreased between the surveys for males (20.3 g; p = 0.033), as did the portion size of muffins reported by females
Vitamin D status in this group of New Zealanders of advanced age is high compared to previous studies of older adults, and is associated with use of high-dose oral vitamin D
Summary
Increases in food portion sizes have been suggested as one factor contributing to rising obesity rates. Regular nut consumption is associated with a reduction in cardiovascular disease risk, partly due to improvements in diet quality. How individuals modify their intakes when consuming nuts compared to other snacks is largely unknown. Reducing inflammation especially in people with inflammatory disorders is thought to decrease disease susceptibility The aim of this trial was to investigate the effects of a dietary supplement which contains Vitamin D, Omega 3, Co-enzyme Q10, Zeaxanthin, Lutein and Astaxanthi on inflammatory markers in healthy people. Pine nuts (Pinus spp.) are becoming more popular in New Zealand cuisine and their availability has increased They have a unique taste because they contain high levels of unsaturated fatty acids. This pilot study examined the effect of a Boysenberry beverage (750 mg polyphenols), an apple fibre beverage (7.5 g dietary fibre) and a Boysenberry plus apple fibre beverage (750 mg polyphenols and 7.5 g dietary fibre) on gut health
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