Abbi Lane-Cordova and colleagues gave 11 healthy non-obese adults three test drinks. Only the high-trans-fat one reduced brachial artery flow-mediated dilation 3 to 4 hours later, and insulin sensitivity improved after the saturated-fat and placebo drinks but not the trans-fat drink.
Section archive
Food Chemicals
Additives, preservatives, trans fats and other chemicals in processed food.
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Food Chemicals
Current Animal Food GRAS Notices Inventory
An FDA table of animal food GRAS notices current through July 31, 2014, listing each notifier, the substance, its intended use and target species, the filing date and the agency's response letter.
Food Chemicals
Scientists Develop New Way to Make Food Ingredient from Rice Bran Oil
USDA chemist Erica Bakota and colleagues in Peoria developed a butter-like extract from rice bran oil using very low temperatures. In preliminary tests replacing some butter in granola and white bread, tasters reported no loss of taste or texture. The extract has no trans fats and resists oxidation.
Food Chemicals
Maltodextrin: Why don't I like it?
The writer explains that maltodextrin, a corn starch-derived oligosaccharide used as a filler in processed foods and supplements, likely comes from genetically modified corn and enzymes from GM microbes. He avoids it by personal choice while noting no evidence that it causes harm.
Food Chemicals
Addictive and Toxic: Found in Bread, Pasta Sauce and Salad Dressing
Dr. Mercola promotes Hungry for Change, the sequel to Food Matters, which argues the food industry engineers foods to be addictive and that additives such as artificial sweeteners, high fructose corn syrup and MSG drive cravings, obesity and chronic disease.
Food Chemicals
CDC study finds levels of trans-fatty acids in blood of U.S. white adults has decreased (PR)
A CDC study in JAMA found blood levels of trans fatty acids in white U.S. adults fell 58 percent between 2000 and 2009, the first time CDC researchers have measured trans fats in human blood. An editor's note explains how foods under 0.5 g per serving can still be labeled “zero trans fat.”
Food Chemicals
Boosts Disruptive Hormone by 1000% in 5 Days - Avoid This Eating Mistake
Harvard School of Public Health researchers found that eating canned soup for five days raised participants' urinary BPA more than 1,000 percent compared with freshly made soup, which suggests can linings may matter more than plastics as a source of exposure.
Food Chemicals
Food additives that contain aluminum
A reprint of FDA listings of the aluminium salts allowed in food, animal feed and food processing, including aluminium ammonium sulfate, calcium silicate, phosphide, potassium sulfate, stearate and cryolite, with their regulatory categories and limits.
Food Chemicals
Dark beer has more iron than pale beer
A University of Valladolid analysis of 40 beers from five continents found dark beers average 121 parts per billion of free iron against 92 ppb in pale beers and 63 ppb in non-alcoholic ones. Researchers credit malt and hop extracts, and the filtering that strips iron from pale beer.
Food Chemicals
U of Minnesota researchers discover a natural food preservative that kills food-borne bacteria (PR)
University of Minnesota researchers patented a lantibiotic - a peptide made by a harmless bacterium - that they say is the first natural preservative to kill gram-negative bacteria such as salmonella, E. coli and listeria. The university is seeking a licensee for the technology.
Food Chemicals
Survey Data on Acrylamide in Food: Individual Food Products(2) - FDA
An FDA table of acrylamide measurements in sampled foods: Wheatena toasted wheat cereal at 689 and 467 ppb across two lots, instant coffee powders from 172 to 539 ppb but only 3 to 13 ppb once brewed, and none detected in the milks and canned potatoes tested.
Food Chemicals
Survey Data on Acrylamide in Food: Individual Food Products - FDA
FDA survey results on acrylamide levels in individual U.S. food products, gathered after Swedish researchers found the chemical in fried and oven-baked carbohydrate-rich foods. The agency notes the tables do not address unit-to-unit or lot-to-lot variation.
Food Chemicals
Effect of BPA chemical exposure on a developing fetus
Penn State researchers following 367 children found that higher maternal urinary BPA at 16 weeks of pregnancy was associated with roughly double the odds of wheezing at six months. Levels at 26 weeks or at birth showed no such link, suggesting early pregnancy is more vulnerable.
Food Chemicals
Are You or Your Family Eating Toxic Food Dyes?
Mercola runs through common US food dyes and the animal findings behind concerns about them: kidney tumors in mice for Blue 1, brain gliomas in rats for Blue 2, thyroid carcinogenicity for Red 3, and hypersensitivity reactions for Red 40. The EU requires warning labels; the US does not.
Food Chemicals
Eggs shell out more vitamin D, less cholesterol
USDA testing of large eggs from 12 locations found 185 mg of cholesterol per egg, down from 215 mg a decade ago, and vitamin D at 41 IU, up from 25 IU. Researchers suggest improvements in hens' diets may explain the drop.
Food Chemicals
Iron rich foods
A USDA-sourced table ranking iron-rich foods by milligrams per standard serving, from canned clams at 23.8 mg through oysters, organ meats, fortified cereals, soybeans, pumpkin seeds and beans, with the calories in each portion.
Food Chemicals
Opportunity to tell DHHS to end fluoridation now
The Department of Health and Human Services proposed lowering the recommended fluoride level in artificially fluoridated water to 0.7 ppm, replacing the 1962 range of 0.7 to 1.2 ppm, citing children's overexposure. The Fluoride Action Network wants comments filed by February 14.
Food Chemicals
Warning: Fluoride in Your Water Can Lower Your Child's IQ
Mercola cites a study of more than 500 children aged 8 to 13 from two towns, one with fluoridated water and one without. PR Newswire reported 28 percent in the low-fluoride area scored bright or higher against 8 percent in the high-fluoride area.
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