1 in 5 American 4-year-olds is obese!!!!

A striking new study says almost 1 in 5 American 4-year-olds is obese, and the rate is alarmingly higher among American Indian children, with nearly a third of them obese. Researchers were surprised to see differences by race at so early an age.
Overall, more than half a million 4-year-olds are obese, the study suggests. Obesity is more common in Hispanic and black youngsters, too, but the disparity is most startling in American Indians, whose rate is almost double that of whites.
The lead author said that rate is worrisome among children so young, even in a population at higher risk for obesity because of other health problems and economic disadvantages.
"The magnitude of these differences was larger than we expected, and it is surprising to see differences by racial groups present so early in childhood," said Sarah Anderson, an Ohio State University public health researcher. She conducted the research with Temple University's Dr. Robert Whitaker.
Dr. Glenn Flores, a pediatrics and public health professor at University of Texas Southwestern Medical School in Dallas, said the research is an important contribution to studies documenting racial and ethnic disparities in children's weight.
"The cumulative evidence is alarming because within just a few decades, America will become a 'minority majority' nation," he said. Without interventions, the next generation "will be at very high risk" for heart disease, high blood pressure, cancers, joint diseases and other problems connected with obesity, said Flores, who was not involved in the new research.
The study is an analysis of nationally representative height and weight data on 8,550 preschoolers born in 2001. Children were measured in their homes and were part of a study conducted by the government's National Center for Education Statistics. The results appear in Monday's Archives of Pediatrics & Adolescent Medicine.
Almost 13 percent of Asian children were obese, along with 16 percent of whites, almost 21 percent of blacks, 22 percent of Hispanics, and 31 percent of American Indians.

Who Knew? Sleep Might Help You Stay Thin?!

Not Just a Dream: Sleep Might Help You Stay Thin

You can't sleep it off, when it comes to weight, but getting a good night's rest could be at least part of the secret to staying thin, according to a study presented at an international conference on obesity in Amsterdam on Thursday.

"After a bad night's sleep, people ate 550 calories (22 percent) more than normal," said the findings of a study by the European Centre of Taste Science in Dijon in central France.
That amounts to about one large hamburger.

Hunger pangs were higher among a test group who slept four hours the previous night than among those who slept eight hours, stated an extract of the findings.

"These results indicate that sleep deprivation increases food intake and . . . could be a factor promoting obesity," it said.

In another study researchers at the Netherlands' Maastricht University found that children who got less sleep during puberty than when they were younger also gained more weight compared with children whose sleep patterns did not change.

The World Health Organization estimates that about 1.6 billion adults were overweight in 2005. At least 400 million of those were obese.

Which Food Additives Are Safe? Which Aren't?

Which Food Additives Are Safe? Which Aren’t?Nutrition Action Healthletter Revisits “Chemical Cuisine,” the Classic A-to-Z Guide
WASHINGTON—Would you like some butylated hydroxytoluene with that?
If a waiter offered you some BHT in a restaurant, you’d probably decline. Yet that chemical is one of scores of hard-to-pronounce additives that routinely show up in the fine print on packaged foods’ ingredients lists. Is BHT safe? For the record, food manufacturers use it to keep oils from going rancid, but animal studies differ on whether in promotes or prevents cancer. The Center for Science in the Public Interest, publisher of Nutrition Action Healthletter, says it warrants caution. Nutrition Action’s revised “Chemical Cuisine,” its classic guide to food additives, is the cover story in the May issue.
“Just because an additive is artificial doesn’t necessarily mean it’s unsafe,” said CSPI executive director Michael F. Jacobson, who began researching food additives in 1971. “That said, the Food and Drug Administration hasn’t done nearly enough to police the preservatives, dyes, emulsifiers, stabilizers, thickeners, sweeteners and other chemicals many of us eat every day.”
Chemical Cuisine ranks additives as “safe,” “cut back,” “caution,” “certain people should avoid,” and “everyone should avoid.” Some additives that fall in the latter category include:
• Acesulfame potassium, Aspartame, Saccharin. Those artificial sweeteners are either unsafe or poorly tested. The only artificial sweetener to get a “safe” grade is sucralose (Splenda).
• Partially hydrogenated oil. This is one artificial food ingredient that CSPI has asked the FDA to get out of the food supply, since its trans fat component is a potent cause of heart disease and possibly other health problems. Yet Burger King and many other restaurants still deep fry with it; many manufacturers of frozen foods par fry with it; and some manufacturers, restaurant chains, and bakeries still use it in pie crusts, pastries, and other foods.
• Potassium bromate. This chemical strengthens dough, and most of it breaks down harmlessly. But bromate itself does cause cancer in animals, and isn’t worth the small risk it poses to humans. Many bakers have stopped using bromated flour.
An example of an additive that “certain people should avoid” is:
• Mycoprotein. Fortunately, this substance—a vat-grown fungus—is only in the Quorn line of meat substitutes. Several percent of people who eat it will experience nausea, severe vomiting, or dangerous anaphylactic reactions. (If you are one of them, report your symptoms here.) Despite CSPI’s warnings, FDA refuses to take it off the market or require labeling.
CSPI says these food additives are safe:
• Maltodextrin. This thickening agent and sweetener is made from starch. You might find it in canned fruit, salad dressings, and instant puddings.
• Sodium Carboxymethyl-Cellulose. This thickening and stabilizing agent prevents sugar from crystallizing and is used in ice cream, beer, pie fillings, icings, diet foods, and candy. Studies indicate it is safe.
• Thiamin Mononitrate. Scary name, perfectly safe ingredient. It’s a form of vitamin B-1 used to fortify cereals and flour.
• Sucralose. Don’t believe the manufacturer’s claim that this sweetener is “natural” or “tastes like sugar since it’s made from sugar.” But also don’t believe the Internet conspiracy theories that it’s toxic; it appears to be safe. Used as a tabletop sweetener (Splenda) and in some baked goods, frozen desserts, and diet soft drinks. Unfortunately, it’s often used with acesulfame.
Jacobson says that while it’s important to pay attention to the presence of many of these food additives, one shouldn’t fetishize them at the expense of several ingredients whose presence we take for granted in foods, namely sugar—in both its naturally occurring forms and in high-fructose corn syrup—and salt.
“Obesity, diabetes, heart disease, stroke, and high blood pressure are such problems in this country in part because Americans are eating way much more sugar and salt than our bodies can handle,” said Jacobson. “They’re both perfectly ‘natural’ ingredients but everyone should cut back.”
CSPI’s web site has an expanded version of Chemical Cuisine. Introductory subscriptions to Nutrition Action, which has more than 900,000 subscribers in North America, and Canada, are $10 ($15 in Canada).

Obesity in our Children

Fast food and soft drinks may be making children fatter but they also make them happy. Programs aimed at tackling childhood obesity by reducing children’s consumption of unhealthy food and drink are likely to be more effective if they also actively seek to keep children happy in other ways, said professor Hung-Hao Chang from National Taiwan University and professor Rodolfo Nayga from the University of Arkansas. Their findings are published in Springer’s Journal of Happiness Studies. Childhood obesity is a major public health issue worldwide. It is well accepted that unhealthy eating patterns are partly responsible for the increase in childhood obesity. However, very little is known about the relationship between fast food and soft drink consumption and children’s happiness. For the first time, Chang and Nayga looked at the relationship between unhealthy dietary habits and children’s psychological health. In particular, they studied the effects of fast food and soft drink consumption on children’s body weight and unhappiness. Using data from the National Health Interview Survey in Taiwan, a nationwide survey carried out in 2001, the authors looked at the fast food and soft drink consumption, body weight, and level of happiness of 2,366 children between 2 and 12. Fast food included French fries, pizza and hamburgers; soft drinks included soda and other sugar-sweetened beverages. One-fourth of the children in the survey sample were overweight or obese, and about 19 percent sometimes or often felt unhappy, sad, or depressed. The study’s key finding was that children who ate fast food and drank soft drinks were more likely to be overweight, but they were also less likely to be unhappy. The authors’ analysis also highlighted a number of factors influencing children’s body weight, eating patterns, and happiness. For example, mothers’ consumption of fast food and soft drinks predicted her child’s eating habits. Those children who ate fast food were more likely to also consume soft drinks. Children from lower income households were more likely to have unhealthy dietary habits and be overweight or obese. The authors conclude: “Our findings suggest that consumption of fast food and soft drinks can result in a trade-off between children’s objective (i.e. obesity) and subjective (i.e. unhappiness) well-being. Policies and programs that aim to improve children’s overall health should take these effects on children’s objective and subjective well-being into account to facilitate the reduction in childhood obesity without sacrificing children’s degree of happiness.