McDonald's Says Chicken McNuggets Sold in China Have `Harmless' Additives

The use of tertiary butylhydroquinone in the fast-food chain’s fried chicken pieces meets Chinese food safety standards, McDonald’s unit in the nation said in an e-mailed statement. “The chemical is toxic to some extent,” the China Daily newspaper quoted Liu Qingchun, a nutritionist at the General Hospital of Armed Police Forces, as saying today. Liu said China’s standards allow its use.

McDonald’s has “strict quality control on all its food,” Jacky Sun, a spokesman for the company said by phone today. Chinese Vice Premier Li Keqiang on April 20 called for authorities to “significantly improve” the safety and reputation of domestic foods, the official Xinhua News Agency reported.

McNuggets served in the U.S. also contain tertiary butylhydroquinone, a petroleum-based product, and dimethylpolysiloxane, an anti-foaming agent used in cosmetics and other goods. McDonald’s Holdings Co. Japan also serves chicken with the additives, which meet Japanese safety standards, Kazuyuki Hagiwara, a spokesman for the company said today. Both chemicals are “harmless,” Sun of McDonald’s China said.

“The State Food and Drug Administration is working with other relevant departments to monitor the products of McDonald’s McNuggets,” the agency said in a statement posted on its website. “The government asks food service providers to strictly follow the national standard use of food additives, and to ensure public food safety.”

Poultry Eaters

Poultry is the second most-consumed meat in China after pork. Demand this year is estimated at more than 12.6 million tons, according to a statement on the industry website China Animal Agriculture Association.

Safety concerns about food have risen in China since contaminated milk powder killed at least six babies in 2008 and sickened about 300,000 children. That same year, pesticide- tainted dumplings imported from China sickened at least 10 people in Japan.

China opened its first 1,000 McDonald’s restaurants faster than any other country outside of the U.S. and is the main focus for investment in the region, Tim Fenton, McDonald’s president for Asia, Middle East and Africa, said in an interview on June 10. The fast-food chain plans to have 2,000 outlets there by 2013, he said.

The company, which opened its first restaurant in Shenzhen in 1990, now has 1,146 stores in China, the world’s third- largest economy.

--Jin Jing, Stephanie Wong in Shanghai, with assistance from Feiwen Rong and Yidi Zhao in Beijing and Naoko Fujimura in Tokyo. Editors: Dave McCombs, Ben Richardson.

Fast food 'fuelling Asia diabetes boom'

Many Vietnamese have diabetes but are unaware of it - and the condition is spreading fast in South East Asia, scientists have warned.

A study by Australian and Vietnamese scientists found about 11% of men and 12% of women in Vietnam's Ho Chi Minh City had undiagnosed type 2 diabetes.

This was in addition to the 4% of people who had been diagnosed.

The scientists, from Australia's Garvan Institute of Medical Research, blamed changing lifestyles and fast food.

"Dietary patterns have been changing dramatically in Vietnam in recent years, particularly in the cities as they become more Westernised," said Professor Tuan Nguyen of the Sydney-based institute.

"There are fast food outlets everywhere," he said, adding that similar studies in Thailand reinforced the link.

"Because of that, we feel very confident that we can extrapolate our findings to other parts of South East Asia including Malaysia, Singapore, Cambodia and Laos," he said.

The study was based on a sample of more than 2,000 people.

The condition is caused by high levels of sugar and fat in the diet and inadequate exercise.

The most common form of diabetes can lead to heart disease, vision loss and kidney failure.

Fish oil may reduce risk of breast cancer

PHILADELPHIA — A recent report in Cancer Epidemiology, Biomarkers & Prevention, a journal of the American Association for Cancer Research, adds to the growing evidence that fish oil supplements may play a role in preventing chronic disease.

Researchers at the Fred Hutchinson Cancer Research Center in Seattle, Wash., led by Emily White, Ph.D., a member of the public health sciences division, asked 35,016 postmenopausal women who did not have a history of breast cancer to complete a 24-page questionnaire about their use of non-vitamin, non-mineral "specialty" supplements in the Vitamins and Lifestyle (VITAL) cohort study.

After six years of follow-up, 880 cases of breast cancer were identified using the Surveillance, Epidemiology and End Results registry.

Regular use of fish oil supplements, which contain high levels of the omega-3 fatty acids, EPA and DHA, was linked with a 32 percent reduced risk of breast cancer. The reduction in risk appeared to be restricted to invasive ductal breast cancer, the most common type of the disease.

The use of other specialty supplements, many of which are commonly taken by women to treat symptoms of menopause, was not associated with breast cancer risk.

This research is the first to demonstrate a link between the use of fish oil supplements and a reduction in breast cancer. Studies of dietary intake of fish or omega-3 fatty acids have not been consistent.

"It may be that the amount of omega-3 fatty acids in fish oil supplements are higher than most people would typically get from their diet," White said.

However, White cautioned against gleaning any recommendations from the results of one study.

"Without confirming studies specifically addressing this," she said, "we should not draw any conclusions about a causal relationship."

Edward Giovannucci, M.D., Sc.D., professor of nutrition and epidemiology at the Harvard School of Public Health and an editorial board member of Cancer Epidemiology, Biomarkers & Prevention, agreed.

"It is very rare that a single study should be used to make a broad recommendation," said Giovannucci. "Over a period of time, as the studies confirm each other, we can start to make recommendations."

Still, fish oil continues to excite many, as evidence emerges about its protective effect on cardiovascular disease and now cancer.

Harvard researchers are currently enrolling patients for the randomized Vitamin D and Omega-3 Trial (also called VITAL), which will assess the impact of fish oil supplements and vitamin D on cancer, heart disease and stroke.

The researchers plan to enroll 20,000 U.S. men aged 60 years and older and women aged 65 years and older who do not have a history of these diseases and have never taken supplements.

Shape Magazine July 2010

Featuring article by Dr Kevin Lau

Dark chocolate lowers blood pressure

For people with hypertension, eating dark chocolate can significantly reduce blood pressure. Researchers writing in the open access journal BMC Medicine combined the results of 15 studies into the effects of flavanols, the compounds in chocolate which cause dilation of blood vessels, on blood pressure.

Dr Karin Ried worked with a team of researchers from the University of Adelaide, Australia, to conduct the analysis. She said, "Flavanols have been shown to increase the formation of endothelial nitric oxide, which promotes vasodilation and consequently may lower blood pressure. There have, however, been conflicting results as to the real-life effects of eating chocolate. We've found that consumption can significantly, albeit modestly, reduce blood pressure for people with high blood pressure but not for people with normal blood pressure".

The pressure reduction seen in the combined results for people with hypertension, 5mm Hg systolic, may be clinically relevant – it is comparable to the known effects of 30 daily minutes of physical activity (4-9mm Hg) and could theoretically reduce the risk of a cardiovascular event by about 20% over five years. The researchers are cautious, however, "The practicability of chocolate or cocoa drinks as long-term treatment is questionable", said Dr Ried.

Insufficient vitamin D tied to severe asthma attacks

The study, which followed more than 1,000 children with asthma for four years, found those with vitamin-D "insufficiency" at the outset were more likely to have an asthma attack that required a trip to the hospital.

Over the four-year study, 38 percent of children with insufficient vitamin D levels went to the emergency room or were hospitalized for an asthma exacerbation. The same was true of 32 percent of children with sufficient levels of the vitamin.

When the researchers considered other factors -- including the severity of the children's asthma at the study's start, their weight and their family income -- vitamin D insufficiency itself was linked to a 50 percent increase in the risk of severe asthma attacks.

Researchers led by Dr. Augusto A. Litongua, of Harvard Medical School in Boston, report the findings in the Journal of Allergy & Clinical Immunology


As it stands, people are considered to have an overt deficiency in vitamin D when blood levels drop below 11 nanograms per milliliter (ng/mL). But there is debate over how the optimal vitamin D level should be defined -- and what the daily recommended intake of the vitamin should be for children and adults.

Some experts believe that vitamin D blood levels above 30 ng/mL are desirable for overall health, and that levels between deficiency and 30 ng/mL should be viewed as "insufficient."

For their study, Litongua and his colleagues considered children with vitamin D levels of 30 ng/mL or lower to be insufficient in the vitamin.

The researchers based their findings on 1,024 children with mild-to-moderate asthma who were part of a clinical trial testing two inhaled asthma medications -- budesonide and nedocromil. Using blood samples taken at the start of the trial, Litongua's team found that 35 percent of the children had vitamin D insufficiency, and 65 percent had sufficient levels.

Overall, the researchers found no evidence that sufficient vitamin D levels protected kids from moderate asthma symptoms; in fact, children with low levels of the vitamin tended to report fewer moderate symptoms.

However, these children were at greater risk of severe asthma attacks.

While the findings point to an association between vitamin D status and asthma exacerbations, they do not prove that vitamin D is responsible -- or, by extension, that taking the vitamin will prevent asthma attacks.

It is biologically plausible that vitamin D would affect the severity of asthma attacks, according to Litongua and his colleagues.

Vitamin D may be best known for its role in healthy bone development and maintenance, but it is also needed for normal nerve, muscle and immune system function. Some studies have linked low vitamin D levels to a higher risk of type 1 or "insulin-dependent" diabetes in children and, in adults, heart disease and certain cancers.

The effects of vitamin D on the immune system, which include the inflammatory response to infections, might help explain why higher levels of the vitamin were linked to a lower risk of severe asthma exacerbations, according to Litongua's team.

They say it's also possible that vitamin D enhances the effects of anti-inflammatory steroid hormones -- both the body's natural supply and the synthetic corticosteroids used to treat asthma.

In this study, the beneficial association between vitamin D and asthma attacks was mainly seen in children who were on budesonide, a corticosteroid.

The American Academy of Pediatrics recommends that infants, children and teenagers get 400 IU of vitamin D each day. Milk, breakfast cereals and orange juice fortified with the vitamin are the main food sources, though some fatty fish naturally contain high amounts of vitamin D. Experts recommend vitamin pills for children who do not get enough of the vitamin from food.

Vitamin D is naturally synthesized in the skin when it is exposed to sunlight, but long winters and sun avoidance in the summer mean that many kids may not get enough vitamin D this way. In addition, vitamin D synthesis is less efficient in people with darker skin, and African Americans are at higher risk of deficiency than whites.

Overweight children and adults also appear to be at elevated risk of deficiency because vitamin D is stored in body fat. The more vitamin D that gets sequestered into fat tissue, the less active vitamin there is in the blood

B-vitamins may lead to happier seniors: Study

Increased intakes of vitamins B6 and B12 may reduce the risk of seniors developing depressive symptoms, says a new study with 3,500 Chicagoans.

For every 10 milligram increase in the intake of vitamin B6 and for every 10 microgram increase in vitamin B12 the risk of developing symptoms of depression were decreased by 2 per cent per year, according to findings published in the American Journal of Clinical Nutrition.

The study adds to previous reports linking B vitamin intakes and a lower risk of depression. The World Health Organization (WHO) forecasts that within 20 years more people will be affected by depression than any other health problem; it ranks depression as the leading cause of disability worldwide, with around 120 million people affected.

Tea 'healthier' drink than water

Drinking three or more cups of tea a day is as good for you as drinking plenty of water and may even have extra health benefits, say researchers.
The work in the European Journal of Clinical Nutrition dispels the common belief that tea dehydrates.

Tea not only rehydrates as well as water does, but it can also protect against heart disease and some cancers, UK nutritionists found.

Experts believe flavonoids are the key ingredient in tea that promote health.

Vitamin B6 Linked to Lower Lung Cancer Risk

June 15, 2010 -- Having higher blood levels of vitamin B6 and the amino acid methionine both appear to reduce lung cancer risk in smokers and nonsmokers alike, according to a new study.

"We found that vitamin B6 and methionine are strongly associated with reducing lung cancer risk in people who never smoked, those who quit, and current smokers," researcher Paul Brennan, PhD, of the International Agency for Research on Cancer in Lyon, France, tells WebMD.

Whether the link is cause and effect, he says, is not known.

In the U.S. alone, more than 219,000 new cases of lung cancer were expected in 2009, according to the American Cancer Society, with about 160,000 deaths.

The study, funded by the World Cancer Research Fund and others, is published in The Journal of the American Medical Association.

Vitamin B6 and Lung Cancer Risk: Study Details
Brennan and colleagues evaluated levels of B6 and methionine in blood samples from participants in the large European Prospective Investigation into Cancer and Nutrition (EPIC) study, which enrolled more than 519,000 participants from 10 European countries between 1992 and 2000.

Skip breakfast before exercise to burn more fat, studies say

LONDON — Running on empty may not be such a bad idea after all. Though many athletes eat before training, some scientists say that if you really want to get rid of more fat, you should skip the pre-workout snack.
Several studies suggest exercising while your body is low on food may be a good way to trim excess fat. In a recent paper, European researchers found that cyclists who trained without eating burned significantly more fat than their counterparts who ate.

Muscles usually get their energy from carbohydrates, which is why athletes like Lance Armstrong and Michael Phelps scarf down enormous amounts of food before a race. But if you haven't eaten before exercising, your body doesn't have many carbohydrates in reserve. That forces it to burn fat instead, scientists say.

"When you exercise (after fasting), your adrenalin is high and your insulin is low," said Peter Hespel, a professor of exercise physiology at the University of Leuven in Belgium. "That ratio is favorable for your muscles to oxidize (break down) more fatty acids." Hespel said that people who exercise without having eaten burn more fat than they would if they had grabbed a bite beforehand.