News
Vitamin D may reduce the incidence of seasonal influenza
1 April 2010
Increased intakes of vitamin D may reduce the incidence of seasonal flu, according to a new study.
03 November 2014
According to a new study from Canada children who drink non-cow’s milk such as rice, almond, soy or goat’s milk, are twice as likely to have low blood levels of vitamin D.
The observational study measured the blood vitamin D concentrations of 3,821 healthy children aged one to six years who drank cow's milk or non-cow’s milk (1). Eighty-seven per cent of children involved in the study drank predominantly cow's milk and 13% drank non-cow’s milk. The results showed that children drinking only non-cow’s milk were more than twice as likely to be vitamin D deficient as children drinking only cow’s milk. Among children who drank non-cow’s milk, every additional cup of non-cow’s milk was associated with a 5% drop in vitamin D levels per month.
The researchers commented that these findings may be helpful to health care providers working with children who regularly consume non-cow’s milk due to cow’s milk allergy, lactose intolerance or dietary preference. Vitamin D is an essential nutrient produced through sun exposure or found in fortified cow’s milk, fish and other foods. It plays an important role in the development and strengthening of bones. In children, low levels of vitamin D can cause bone weakness and, in severe cases, rickets – a condition causing the bones to become soft and weak and potentially leading to bone deformities. In North America, every 100 milliliters of cow’s milk is required to be fortified with 40 IU of vitamin D. Adding vitamin D to non-cow’s milk, however, is voluntary.
1 April 2010
Increased intakes of vitamin D may reduce the incidence of seasonal flu, according to a new study.
2 February 2013
According to a new study from China daily lutein intake may improve sensitivity to contrast and glare, which helps driving at night.
1 September 2012
The number of people who exercise, and their understanding of the role of nutrition in sports performance, is increasing: The percentage of Americans and Europeans who are physically active increased significantly over the last decade (1-3). In addition, people are tending to stay active for longer (4). The body needs carbohydrates, protein, fats (especially polyunsaturated omega-3 fatty acids), vitamins and minerals in order to function properly. Prolonged exercise performed on a regular basis may result in increased micronutrient losses from the body or in an increased rate of turnover, resulting in the need for an increased dietary intake. Today’s science of sports nutrition is sophisticated, revealing new insights about the measurable benefits of micronutrients, the amounts needed thereof, and the appropriate timing of intake.