Knowledge for better food systems

A few food and nutrition-related studies

Some of the following articles in the American Journal of Clinical Nutrition may be of interest (all require subscription access):

On nutrition labelling and behaviour

Hoefkens C, Lachat C, Kolsteren P, Van Camp J and Verbeke W. (2011).  Posting point-of-purchase nutrition information in university canteens does not influence meal choice and nutrient intake, Am J Clin Nutr 2011 94: 2 562-570; doi:10.3945/ajcn.111.013417 

This study looked at the effect that the provision of nutrition information in university canteens had on meal choices and nutrient intakes.  It found that there was no effect  and that despite the intervention, meal choices were largely determined by meals offered. It concludes that nutrition-information interventions in canteens may be more effective with a healthier meal supply – ie. through ‘choice editing’ rather than the provision of information.  Potentially relevant to the issue of carbon and other forms of environmental labelling.  The study can be read here.

On red and processed meat consumption and the incidence of strokes

Larsson S C, Virtamo J and Wolk A (2011). Red meat consumption and risk of stroke in Swedish men, Am J Clin Nutr  94: 2 417-421;

The findings from this prospective cohort of men indicate that processed, but not red meat consumption is positively associated with risk of stroke.  The article can be read here.

On red and processed meat consumption and type 2 diabetes

Pan A, Sun Q, Bernstein A M, Schulze M B, Manson J E, Willett W C and Hu F B (2011). Red meat consumption and risk of type 2 diabetes: 3 cohorts of US adults and an updated meta-analysis American Journal of Clinical Nutrition

This study finds that red red meat consumption, particularly processed red meat, is associated with an increased risk of type 2 diabetes.  The article can be read here.

On dairy consumption and type 2 diabetes

Sun Q, M van Dam R, Rimm E B, Willett W C, Rosner B and Hu F B (2011). Adolescent dairy product consumption and risk of type 2 diabetes in middle-aged women Am J Clin Nutr 2011 94: 3 854-861

However this study (which shares many of the same authors as the one above) find that by contrast dairy food consumption in adolescence appears to be protective against type 2 diabetes in middle age.  The article can be read here.

Some of the following articles in the American Journal of Clinical Nutrition may be of interest (all require subscription access):

On nutrition labelling and behaviour

Hoefkens C, Lachat C, Kolsteren P, Van Camp J and Verbeke W. (2011).  Posting point-of-purchase nutrition information in university canteens does not influence meal choice and nutrient intake, Am J Clin Nutr 2011 94: 2 562-570; doi:10.3945/ajcn.111.013417 

This study looked at the effect that the provision of nutrition information in university canteens had on meal choices and nutrient intakes.  It found that there was no effect  and that despite the intervention, meal choices were largely determined by meals offered. It concludes that nutrition-information interventions in canteens may be more effective with a healthier meal supply – ie. through ‘choice editing’ rather than the provision of information.  Potentially relevant to the issue of carbon and other forms of environmental labelling.  The study can be read here.

On red and processed meat consumption and the incidence of strokes

Larsson S C, Virtamo J and Wolk A (2011). Red meat consumption and risk of stroke in Swedish men, Am J Clin Nutr  94: 2 417-421;

The findings from this prospective cohort of men indicate that processed, but not red meat consumption is positively associated with risk of stroke.  The article can be read here.

On red and processed meat consumption and type 2 diabetes

Pan A, Sun Q, Bernstein A M, Schulze M B, Manson J E, Willett W C and Hu F B (2011). Red meat consumption and risk of type 2 diabetes: 3 cohorts of US adults and an updated meta-analysis American Journal of Clinical Nutrition

This study finds that red red meat consumption, particularly processed red meat, is associated with an increased risk of type 2 diabetes.  The article can be read here.

On dairy consumption and type 2 diabetes

Sun Q, M van Dam R, Rimm E B, Willett W C, Rosner B and Hu F B (2011). Adolescent dairy product consumption and risk of type 2 diabetes in middle-aged women Am J Clin Nutr 2011 94: 3 854-861

However this study (which shares many of the same authors as the one above) find that by contrast dairy food consumption in adolescence appears to be protective against type 2 diabetes in middle age.  The article can be read here.

 

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