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Dietary Reference Intakes for Vitamin D and Calcium An IOM committee has been named to undertake a study to assess current relevant data and update as appropriate the DRIs for vitamin D and calcium. The review will include consideration of chronic and non-chronic disease indicators. The study will also incorporate, as appropriate, systematic evidence-based reviews of the literature and an assessment of potential indicators of adequacy and of excess intake. Indicators for adequacy and excess will be selected based on the strength and quality of the evidence and the demonstrated public health significance, taking into consideration sources of uncertainty in the evidence.

The panel selected to analyze the health claims is being criticized for not including the medical researchers whose work prompted intense scientific interest in the nutrient in the first place. "If you were publicly in favour of vitamin D, you were not included, and I find that outrageous," said Reinhold Vieth, a professor in the department of nutritional sciences at the University of Toronto, and one of Canada's leading experts on the nutrient.

This DRI report presents calcium, phosphorus, magnesium, vitamin D, and fluoride, all of which have key roles in developing and maintaining bone and other calcified tissues in the body. View or download the entire 454 page document or just selected sections below, or find information for obtaining the book version. Dietary Reference Intakes for Calcium, Phosphorus, Magnesium, Vitamin D, and Fluoride (1997) National Academy of Sciences. Institute of Medicine. Food and Nutrition Board.

Encyclopedia of Dietary Supplements Editors: Paul Coates; Marc R. Blackman; Gordon Cragg; Mark Levine; Joel Moss; Jeffery White; ISBN: 978-0-8247-5504-1 (hardback) 978-0-8247-5503-4 (electronic) Original Publication Date: 28 January 2005 Last Updated: 23 April 2007 Subjects: Dietetics; Natural Products; Publisher: Informa Healthcare Subscribe Sign In Viewing the Encyclopedia: Select the initial letter of your research topic from the list below, or enter your search term on the left.

A popular vitamin supplement is being advertised with claims that are demonstrably untrue, as revealed by research published in the open access journal BMC Pharmacology. Benfotiamine is a synthetic derivative of thiamine (vitamin B1). It is marketed heavily as a dietary supplement using a selection of unsubstantiated, 'not-quite-medical' claims that tend to characterize this field. A large part of this campaign has been built around the belief that benfotiamine is lipid-soluble and, therefore, more physiologically active. Scientific research led by Dr Lucien Bettendorff of the Center for Cellular and Molecular Neurobiology at the University of Liège, Belgium, has entirely disproved these claims.

Search online for values in the USDA National Nutrient Database for Standard Reference, Release 19. \nDownload software to search the SR database . \nUSDA Database for the Flavonoid Content of Selected Foods, Release 2 (2006). \nRevised USDA Nutrient Dat

ConsumerLab.com, LLC ("CL") is the leading provider of independent test results and information to help consumers and healthcare professionals evaluate health, wellness, and nutrition products. It publishes results of its tests in comprehensive reports at www.consumerlab.com - which receives over 3 million visits per year from consumers and health professionals. CL also conducts an annual Survey of Vitamin & Supplement Users. CL's research is cited frequently by the media, in books, and at professional meetings. In addition to the products it selects to review, CL enables companies of all sizes to have their products voluntarily tested for potential inclusion in its list of Approved Quality products and bear the CL Seal. Since its founding in 1999, CL has tested more than 2,100 products, representing over 350 different brands and nearly every type of popular supplement.

NAT is provided as a public service by the Food Science and Human Nutrition Department at the University of Illinois. The tool is intended to empower individuals to select a nutrient dense diet. It is not intended to replace the advice of a physician or health professional.

"November 26, 2008 New evidence may explain why it is that we lose not only our youthful looks, but also our youthful pattern of gene activity with age. A report in the November 26th issue of the journal Cell, a Cell Press publication, reveals that a protein perhaps best known for its role in the life-extending benefits of a low-calorie diet also maintains the stability of the mammalian genome-the complete set of genetic instructions "written" in DNA. The researchers found in studies of mammalian stem cells that the protein SIRT1 controls the packaging of DNA into chromatin, thereby setting the youthful pattern of gene activity by keeping select genes switched off. In response to DNA damage, those SIRT1 proteins leave their posts to go off and assist in the necessary repairs. That change in SIRT1's job description leads to shifts in gene activity that parallel those seen in the aging mouse brain, they show. They suspect similar changes would also be found in other body tissues as well."

"This Facts About reviews healthy fats and gives examples of foods to choose from as well as foods to avoid. We provide a guide for selecting an appropriate portion size, and recommendations for incorporating healthy changes into your diet."

"Health Topics by Category Search Articles Alphabetically - Find information by selecting a letter that corresponds to your question. All [0-9] A B C D E F G H I J K L M N O P Q R S T U V W X Y Z Search Articles by Keyword - Search for a specific topic by typing a keyword in the search box and choosing search. "

"One of the problems - if it could be called a problem - in writing this blog and moderating the comments is most readers are pretty intelligent. Occasionally I have the angry vegetarian wander in, take me to task for my errant ways, and, after a comeback or two on my part, drift away to never be heard from again. Thanks to the confirmation bias, this blog pretty much selects against the non-meat eater. So, I tend to forget how many people there are out there who are pretty much clueless about basic nutrition, and how many people there are who bobble through life spouting cliches they've heard along the way as great nutritional truths. Based on the comments I get on this blog, it seems to me that most people are pretty nutritionally sophisticated and reasonable."

"THURSDAY, Dec. 17 (HealthDay News) -- In a surprise finding, Canadian researchers report that the immediate effect of the fish oil fatty acids that are good for the heart is a short-term increase in blood fats and the molecules that help them form clots. "We were surprised to find that the acute response has some potentially negative effects in comparison to what you might expect from chronic, long-term intake," said Lindsay E. Robinson, an associate professor of nutrition at the University of Guelph, and leader of the group reporting the finding in the January issue of the Journal of Nutrition. However, the study results shouldn't affect the current recommendation for eating more oily fish to get the omega-3 polyunsaturated acids that reduce the risk of blood clots that can cause heart attacks and stroke, Robinson said. "The recommendation to increase intake is very well-studied, and this doesn't change it," she said. And the effects were seen in a selected group of middle-aged men with metabolic syndrome, a combination of high blood pressure, obesity and elevated blood fat levels, Robinson noted. In the study, eight men had controlled intake of three regimens: high doses of omega-3 fatty acids, low doses of them and just plain water. Robinson and her colleagues measured several blood components involved in clotting, including fats and clotting factors such as plasminogen-activator inhibitor-1 (PAI-1) for the following eight hours. PAI-1 inhibits the destruction of blood clots, so high levels of it in the blood increase the risk of artery-blocking clots. The researchers found that both omega-3 fatty acid regimens increased blood fat and clotting factor activity. But the increase in clotting factor was greater for the higher doses of omega-3 fatty acids than for the lower intakes. Robinson said her group hopes to do further studies of the immediate effects of omega-3 fatty acid intake. "We need to look at the mechanisms, why blood lipid levels go up," she

Quantitative analysis of the benefits and risks of consuming farmed and wild salmon. Foran JA, Good DH, Carpenter DO, Hamilton MC, Knuth BA, Schwager SJ. J Nutr. 2005 Nov;135(11):2639-43. PMID: 16251623 Contaminants in farmed Atlantic and wild Pacific salmon raise important questions about the competing health benefits and risks of fish consumption. A benefit-risk analysis was conducted to compare quantitatively the cancer and noncancer risks of exposure to organic contaminants in salmon with the (n-3) fatty acid-associated health benefits of salmon consumption. Recommended levels of (n-3) fatty acid intake, as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), may be achieved by consuming farmed or wild salmon while maintaining an acceptable level of noncarcinogenic risk. However, the recommended level of EPA+DHA intake cannot be achieved solely from farmed or wild salmon while maintaining an acceptable level of carcinogenic risk. Although the benefit-risk ratio for carcinogens and noncarcinogens is significantly greater for wild Pacific salmon than for farmed Atlantic salmon as a group, the ratio for some subgroups of farmed salmon is on par with the ratio for wild salmon. This analysis suggests that risk of exposure to contaminants in farmed and wild salmon is partially offset by the fatty acid-associated health benefits. However, young children, women of child-bearing age, pregnant women, and nursing mothers not at significant risk for sudden cardiac death associated with CHD but concerned with health impairments such as reduction in IQ and other cognitive and behavioral effects, can minimize contaminant exposure by choosing the least contaminated wild salmon or by selecting other sources of (n-3) fatty acids.

Fish oil-derived fatty acids, docosahexaenoic acid and docosapentaenoic acid, and the risk of acute coronary events: the Kuopio ischaemic heart disease risk factor study. Rissanen T, Voutilainen S, Nyyssönen K, Lakka TA, Salonen JT. Circulation. 2000 Nov 28;102(22):2677-9. PMID: 11094031 Methods and Results-We studied this association in the Kuopio Ischaemic Heart Disease Risk Factor Study, a prospective population study in Eastern Finland. Subjects were randomly selected and included 1871 men aged 42 to 60 years who had no clinical coronary heart disease at baseline examination. A total of 194 men had a fatal or nonfatal acute coronary event during follow-up. In a Cox proportional hazards' model adjusting for other risk factors, men in the highest fifth of the proportion of serum DHA+DPA in all fatty acids had a 44% reduced risk (P=0.014) of acute coronary events compared with men in the lowest fifth. Men in the highest fifth of DHA+DPA who had a low hair content of mercury (2.0 µg/g). There was no association between proportion of eicosapentaenoic acid and the risk of acute coronary events. Conclusions-Our data provide further confirmation for the concept that fish oil-derived fatty acids reduce the risk of acute coronary events. However, a high mercury content in fish could attenuate this protective effect.

The vitamin D-antimicrobial peptide pathway and its role in protection against infection. Gombart AF. Future Microbiol. 2009 Nov;4:1151-65. PMID: 19895218 Vitamin D deficiency has been correlated with increased rates of infection. Since the early 19th century, both environmental (i.e., sunlight) and dietary sources (cod liver) of vitamin D have been identified as treatments for TB. The recent discovery that vitamin D induces antimicrobial peptide gene expression explains, in part, the 'antibiotic' effect of vitamin D and has greatly renewed interest in the ability of vitamin D to improve immune function. Subsequent work indicates that this regulation is biologically important for the response of the innate immune system to wounds and infection and that deficiency may lead to suboptimal responses toward bacterial and viral infections. The regulation of the cathelicidin antimicrobial peptide gene is a human/primate-specific adaptation and is not conserved in other mammals. The capacity of the vitamin D receptor to act as a high-affinity receptor for vitamin D and a low-affinity receptor for secondary bile acids and potentially other novel nutritional compounds suggests that the evolutionary selection to place the cathelicidin gene under control of the vitamin D receptor allows for its regulation under both endocrine and xenobiotic response systems. Future studies in both humans and humanized mouse models will elucidate the importance of this regulation and lead to the development of potential therapeutic applications

Diet selection based on a rigid daily routine, not always possible for many people, is not necessary. Provided that there is an adequate intake of the essential nutrients every few days all will be well, even for substances which the body hardly stores, such as vitamin C and protein. For some items, such as iron and vitamin B12

Pasta Sauce Recipe - Creamy Roasted Garlic Tomato Sauce Ingredients: 6 large Roma tomatoes, quartered 1 small onion, peeled, halved 6 garlic cloves, peeled 2 tablespoons (30 ml) olive oil 2 tablespoons (8 g) chopped fresh parsley 1 cup (240 ml) soy milk or low fat milk salt and pepper Instructions: Microwave shallot and balsamic vinegar for 1 minute on High. Place all ingredients, except the olive oil, into the Vitamix container in the order listed and secure lid. Select Variable 1. Turn machine on and slowly increase speed to Variable 10, then to High. Remove the lid plug and add olive oil in a thin stream through the lid plug opening. Blend for 1 minute.

Similarly, the vitamins that exist in potato. Call it the vitamin C that in fact contain a powerful antioxidant to ward off free radicals in the body. To that end, in order to obtain the benefits of vitamin C with a maximum of potato choose good condition - such as by selecting the no sprout, s