Iron deficiency more prevalent during pregnancy than previously believed.

Iron is one of the most important nutrients for pregnant women. It is important for retaining the mother’s health, the formation of the placenta, the fetal blood supply and for the creation of iron stores which will sustain the child during the first few months of life. Unfortunately, as many doctors and women who have had children know, iron is one of the hardest nutrients to retain healthy levels of while pregnant. A recent study in the American Journal of Clinical Nutrition (March 2011) shows that iron needs during pregnancy may be more significant than previously known. This study, based on the National Health and Nutrition Examination Survey (NHANES 1999-2006) found that more pregnant US women had deficient total-body iron levels, especially during the second and third trimesters, than previously believed. Researchers believe these findings show the need for all pregnant women, as well as those wishing to become pregnant, to supplement with prenatal vitamins that provide good sources of iron. This research also appears to support several recent trials that have shown supplementation with iron can reduce the risk of low birth weight and preterm births. To read more on this study: http://www.ajcn.org/content/early/2011/03/23/ajcn.110.007195.abstract

New Dietary Guidelines for Americans

The USDA recently released revised dietary guidelines in the attempt to help Americans make better food choices, reduce risk of chronic disease, and reduce the prevalence of obesity.

The 2010 Dietary Guidelines for Americans emphasizes the importance of reduced calorie consumption and increased physical activity. The new dietary guidelines encourage Americans to add more fruits and vegetables to their diets, along with increased whole grains and protein.

Based on the recommendations for the dietary guidelines, the components of a low GI (Glycemic Index) diet could prove beneficial. The new guidelines provide a breakdown of specific food items that decrease bad carbohydrates and increase good carbohydrates.

For example, new 2010 dietary guidelines specify 1 ½ cups per week of dark-green vegetables, 5 ½ cups per week of red and orange vegetables, 1 ½ cups per week of beans and peas, 5 cups per week of starchy vegetables and 4 cups per week of other vegetables (based on a 2,000 calories a day) for the vegetable food group.

To see more specific breakdowns of each food group, and Dietary Guidelines for children, vegetarians, vegans, the elderly, and pregnant women, please visit the USDA 2010 Dietary Guidelines.

In an attempt to help consumers make better choices, food manufacturers are putting more emphasis on product awareness. Claims such as whole grains low sodium, no trans-fats, and no added sugar are now showing on product labels.

The dietary guidelines are a good start, but keep in mind that social, cultural and economic pressures affect obesity and lack of physical activity. Getting adequate sleep, reducing your stress, getting daily exercise, and a daily vitamin supplement regimen can also help improve your overall being. Take the necessary steps to improve your health.

Supplements of magnesium may improve sensitivity to insulin

Magnesium is an important mineral that is essential for human health. Dietary surveys reveal that many Americans do not meet the RDA for magnesium (320 mg/d for women and 420 mg/d for men). The potential health benefits of magnesium have been gaining recent interest and it is reported as one of the fastest growing mineral supplements. A recent clinical trial evaluated the effect of oral magnesium supplementation on insulin sensitivity. Subjects received either 365 mg/day of magnesium or placebo for six months. Daily supplementation of the mineral improved insulin sensitivity and blood glucose scores. The researchers suggest there are several mechanisms which may be responsible for the beneficial effect of magnesium on insulin sensitivity. They say these include, “direct effects of magnesium on the insulin receptor and its downstream signaling process, enhanced enzyme activities involved in glucose utilization, prevention of an intracellular calcium overload supposed to negatively affect insulin sensitivity, and finally, anti-inflammatory effects known to improve insulin resistance.” The study supports eating a wide variety of foods containing magnesium such as green leafy vegetables, nuts, beans and meats. Along with eating a healthy diet, magnesium supplementation can optimize health and possibly prevent certain diseases.

To read more, copy this title "Oral magnesium supplementation reduces insulin resistance in non-diabetic subjects - a double blind, placebo-controlled, randomized trial" and click here to paste in search bar