Cut Calories At Meals With A Soup Starter

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Recent News and Articles on the Keywords: starter + calories + calorie Related to the article below (Last Update: 8/5/2008)

Easy come, easy go
Times of India, India - Jul 28, 2008
That could add up to about 15 minutes worth of exercise an evening, burning up to 150 calories. Do the same everyday to lose almost three kilos in six ...

CNET News

In case you're too lazy to lick
CNET News, CA - Jul 23, 2008
Calories burned playing 30 minutes of basketball: 350. Calories burned taking a 30-minute yoga class: 160. Calories burned washing dishes for 30 minutes: 70 ...

On parts and wholes
Tonight, South Africa - Aug 3, 2008
Small portions are congruent with the calorie-watching, figure-conscious modern world. Why, then, is the average prole at ease with meze or tapas, ...

New York Magazine

About-Face
New York Magazine, USA - Aug 3, 2008
Through some unholy marriage of extreme fitness and calorie restriction (and maybe a little lipo), women have figured out how to tame their aging bodies for ...

Crab cakes are easy to make, taste great
Arizona Daily Star, AZ - Jul 30, 2008
... them: They're easy and fast to make, the ingredients are what most cooks have on hand, they taste great ? and the calorie and fat counts are reasonable. ...

Three Quick Weight Loss Tips to Lose Weight Fast
TransWorldNews (press release), GA - Jul 25, 2008
It also takes more calories to digest protein than other nutrients. And the more calories you burn the better. Eat low-glycemic carbohydrates such as ...

Dietary advice from PETA
Ithaca Journal, NY - Jul 24, 2008
The National Cancer Institute reports that foods that are ?high in fat and calories and low in fiber? can cause colorectal cancer. ...

PETA Aims to Slim Down Tennessee by Urging Residents to Eat Their ...
PETA (press release), VA - Aug 1, 2008
Most delicious vegan foods are naturally low in fat and calories, so it's easy to eat as much as you want without worrying about piling on the pounds. ...

Plenty of arms available, but Angels' needs not pressing
Los Angeles Times, CA - Jul 27, 2008
... homers and nine runs batted in over his last five games, has been preparing for his heavy workload by drinking more fluids and consuming more calories. ...

Bulgur and sorghum are two grains that contribute to healthful eating
Seattle Times, United States - Jul 16, 2008
It's a great "starter grain" for people just branching out beyond refined grains. Nutritional information: (1 cup cooked) 151 calories, 0.44g fat, ...

Source: Google News

Effect of Age and Calorie: Protein Ratio on Performance and Body Composition of Baby Pigs -
VD Leibbrandt, RC Ewan, VC Speer, DR Zimmerman - Journal of Animal Science, 1975 - Am Soc Animal Sci
... well as those from carbohydrate, and the efficiency of calorie utilization increases ...
postweaning period would logically require a high-energy starter diet to ...

Low-Fat/Calorie Foods: Current State and Perspectives -
DK Sandrou, IS Arvanitoyannis - Critical Reviews in Food Science and Nutrition, 2000 - informaworld.com
... Sugar replacement with as- partame led to a further 50% calorie reduction. ... Curd washing
39,40 and the employment of low- acidification starter cultures for ...

Estimation of Calorie and Protein Intake in Aged Patients Validation of a Method Based on Meal … -
G Berrut, AM Favreau, E Dizo, B Tharreau, C Poupin … - Journals of Gerontology Series A: Biological and Medical …, 2002 - Geron Soc America
... in Figure 1. Meals in French hospitals traditionally comprise a starter (or a soup ...
The calorie and protein contents of the meals were calcu- lated from the food ...

Reduced calorie crackers and processes for producing same -
CK Dartey, RH Biggs? - US Patent 4,678,672, 1987 - freepatentsonline.com
... taste and texture, it is preferred that the reduced calorie cracker have a pH ... into
the dough or sponge, prior to fermentation, a bacterial starter or inoculum ...

Low fat, low cholesterol, and low calorie dairy creamer -
WT Pordy - US Patent 5,366,751, 1994 - freepatentsonline.com
... of persons for whom a reduced intake of fat or calories is necessary or ... of cultured
dairy solids, including whey, citric acid, lactic acid starter culture, so ...

Process for the production of low calorie yogurt -
PJ Streiff, DL Hoyda, E Epstein - US Patent 4,956,186, 1990 - freepatentsonline.com
... In this manner additional reduction of the calories per six ounce serving of yogurt ...
by mixing this cooked product with the yogurt base and starter culture. ...

The effect of different sweeteners in low-calorie yogurts-a review -
MVS PINHEIRO, MN OLIVEIRA, ALB PENNA, AY TAMIME - International Journal of Dairy Technology, 2005 - Blackwell Synergy
... When used in yogurt making, a 52% reduction in the calories was achieved ... Three
commercial yogurt starter cultures (ie single strains and mixed) containing the ...

Yogurt spread resembling cream cheese -
NM Kharrazi - US Patent 4,434,184, 1984 - freepatentsonline.com
... the present invention utilizes a process for making a low calorie, low fat ... and seven
degrees Fahrenheit, evenly mixing a quantity of yogurt starter culture to ...

Calorie restriction extends the chronological lifespan of Saccharomyces cerevisiae independently of … -
DL Smith, Jr, JM McClure, M Matecic, JS Smith - Aging Cell, 2007 - Blackwell Synergy
... used at 3% (non-restricted) and 1% (calorie restricted) concentrations. ... These starter
cultures were grown overnight on a rotating roller drum (New Brunswick ...

Method of making a yogurt spread -
NM Kharrazi - US Patent 4,968,512, 1990 - freepatentsonline.com
... similar texture and taste but with substantially diminished fat, calories and
cholesterol ... evenly mixing to the milk a quantity of yogurt starter culture and ...

Source: Google Scholar

Cut Calories At Meals With A Soup Starter

Eating low-calorie soup before a meal can help cut back on how much food and calories you eat at the meal, a new Penn State study shows. Results show that when participants in the study ate a first course of soup before a lunch entree, they reduced their total calorie intake at lunch (soup + entrée) by 20 percent, compared to when they did not eat soup.

"This study expands on previous studies about consuming lower-calorie soup as a way to reduce food intake," says co-author Dr. Barbara Rolls, who holds the Guthrie Chair of Nutrition at Penn State. "Earlier work suggests that chunky soup may be the most filling type of soup, so the purpose of this study was to determine whether different forms of soup might have different effects on food intake. "

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The study tested whether the form of soup and the blending of its ingredients also affected food intake and satiety. All of the soups tested in the study were made from identical ingredients: chicken broth, broccoli, potato, cauliflower, carrots and butter. However, the methods used to blend the ingredients varied, so that the form of the soup changed. Soups tested included separate broth and vegetables, chunky vegetable soup, chunky-pureed vegetable soup, and pureed vegetable soup.

While researchers thought that increasing the thickness or the amount of chewing required may have made certain forms of soup more filling, results of the study show that low-calorie soup is filling regardless of its form.

Julie Flood, a doctoral student in nutritional sciences at Penn State, and Rolls presented their findings at the Experimental Biology Conference in Washington, D.C.

"Consuming a first-course of low-calorie soup, in a variety of forms, can help with managing weight, as is shown in this research and earlier studies. Using this strategy allows people to get an extra course at the meal, while eating fewer total calories," says Flood. "But make sure to choose wisely, by picking low-calorie, broth-based soups that are about 100 to 150 calories per serving. Be careful of higher-calorie, cream-based soups that could actually increase the total calories consumed."

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The research was supported by a grant from the National Institutes of Health.

The concept of "Volumetrics" -- eating a satisfying volume of food while controlling calories and meeting nutrient requirements -- is based on a series of studies led by Rolls in her Laboratory for the Study of Human Ingestive Behavior. This spring, the paperback edition of her book, "The Volumetrics Eating Plan: Techniques and Recipes for Feeling Full on Fewer Calories" is being published by HarperCollins.

Contact: Vicki Fong
Penn State

Asthma And Domestic Violence Linked

The link between environmental exposures and asthma has been clearly described, but a new study from researchers at the Harvard School of Public Health (HSPH) finds a strong association between domestic violence and asthma. The study, in the upcoming June issue of the International Journal of Epidemiology, raises questions about the role of stress in the development of this common respiratory condition.

"Classic environmental triggers for asthma have been carefully studied, but there is less information on the role of stress in asthma episodes," says lead researcher S.V. Subramanian, Assistant Professor in the Department of Society, Human Development and Health at HSPH. "The risk posed by domestic violence - and perhaps other psychosocial factors - could be as high as some well known environmental risk factors such as smoking."

The authors performed their research using a large nationally representative database of 92,000 households in India, where domestic violence is highly prevalent. Each respondent was surveyed in a face-to-face interview in one of 18 Indian languages. Respondents were asked if anyone in the household suffered from asthma, and were also asked about a personal history of experiencing or witnessing domestic violence. Researchers also accounted for many other factors that have been associated with asthma, including exposure to tobacco smoke and level of education and income.

The study found that women who had experienced domestic violence in the past year had a 37 percent increased risk of asthma. For women who had not experienced domestic violence themselves but lived in a household where a woman had been beaten in the past year, there was a 21 percent increased risk of asthma than for women who did not live in such households. In addition, living in a household where a woman experienced domestic violence also increased the risk of reported asthma in children and adult men.

While the authors caution that the study cannot prove a causal link between domestic violence and asthma, there are several possible mechanisms to explain such a strong relationship between the two. Exposure to violence, and other major psychosocial stressors, is known to affect the immune system and inflammation, which have a role in asthma development. In addition, those exposed to violence may adopt certain 'coping' behaviors that predispose them to asthma, such as cigarette smoking.

This study is the first to examine the relationship between violence and asthma in India, where domestic violence is at relatively high levels, and where the World Health Organization estimates 15-20 million asthmatics live. Subramanian adds, "Our study suggests a new method for identifying stress-induced episodes and also reveals another terrible health risk of domestic violence."

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Other authors on the study were HSPH graduate students Leland Ackerson and Malavika Subramanyam; and Rosalind Wright, HMS assistant professor of medicine at Brigham and Women's Hospital.

Harvard School of Public Health is dedicated to advancing the public's health through learning, discovery, and communication. More than 300 faculty members are engaged in teaching and training the 900-plus student body in a broad spectrum of disciplines crucial to the health and well being of individuals and populations around the world. Programs and projects range from the molecular biology of AIDS vaccines to the epidemiology of cancer; from risk analysis to violence prevention; from maternal and children's health to quality of care measurement; from health care management to international health and human rights. For more information on the school visit: http://www.hsph.harvard.edu/

Contact: Robin Herman
Harvard School of Public Health

New Therapy For Patients With Crohn's Disease Identified By Researchers

A study led by Mayo Clinic found that adalimumab (HUMIRA®)) is an effective treatment for adults with Crohn's disease who do not respond to infliximab (REMICADE®) therapy. These findings were published online by Annals of Internal Medicine.

Crohn's disease is an inflammatory disorder of the gastrointestinal tract that affects an estimated 500,000 people in the United States. Symptoms include abdominal pain, fever, nausea, vomiting, weight loss and diarrhea. Crohn's disease has no known medical cure. One common therapy is a series of intravenous infusions of infliximab, which blocks tumor necrosis factor, an important cause of inflammation in Crohn's disease.

"Approximately 50 percent of Crohn's disease patients who receive repeated administration of infliximab will eventually develop an allergic reaction, need higher doses, or completely stop responding to the therapy," says William J. Sandborn, M.D., the lead author and a gastroenterologist at Mayo Clinic. "Our goal with this study was to determine if adalimumab was a safe and effective alternative for these patients."

Like infliximab, adalimumab is a human monoclonal antibody that blocks tumor necrosis factor. However, it is administered via a series of subcutaneous injections, rather than intravenously.

The study included 325 patients at 52 sites with moderate to severe Crohn's disease who continued to have symptoms despite infliximab therapy or who could not take infliximab due to an allergic reaction. Researchers found that 21 percent of patients who received adalimumab achieved remission after four weeks, while just 7 percent of patients who received a placebo achieved remission in the same period. Fifty-two percent of patients who received adalimumab achieved an improvement in their clinical symptoms as compared with 34 percent of patients who received a placebo.

"This study demonstrates that in the short term, adalimumab can be safely administered to Crohn's disease patients who are intolerant of infliximab," says Dr. Sandborn. "For those patients, this new therapy is a second chance at remission and a significant improvement in quality of life."

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Patients in this study were recruited from tertiary care centers, academic medical institutions and independent research organizations in the United States, Canada and Europe.

Each year, physicians at Mayo Clinic's campuses in Arizona, Florida and Minnesota treat approximately 2,000 patients who have Crohn's disease. For more information on the treatment of Crohn's disease at Mayo Clinic, visit http://www.mayoclinic.org/crohns/.

This research was funded by Abbott Laboratories. Mayo Clinic receives consulting fees from Abbott Laboratories and Centocor, Inc. for work performed by Dr. Sandborn. Humira (adalimumab) is a product of Abbott Laboratories. Remicade (infliximab) is a product of Centocor, Inc.

Contact: Elizabeth Rice
Mayo Clinic

Scientist Finds Another Clue To Why Soy Promotes Weight Loss

Research shows that when soy consumption goes up, weight goes down. A new University of Illinois study may help scientists understand exactly how that weight loss happens.

"We wanted to compare the effects of soy protein hydrolysates and soy peptides with those of leptin because we hypothesized that soy might behave in the body in a similar way. Leptin is a hormone produced in our adipose tissue that interacts with receptors in the brain and signals us that we're full so we stop eating," said Elvira de Mejia, a U of I assistant professor of food science and human nutrition.

The researchers wanted to see if soy protein hydrolysates could affect these regulatory hormones and their receptors.

"And we found that soy did have an effect on these mechanisms and hormones that are induced in the body to help us degrade lipids and reduce body weight, but it did so by boosting metabolism and not by reducing food intake," she said.

To compare soy peptides with leptin, de Mejia's graduate student Nerissa Vaughn, with the help of associate professor Lee Beverly, implanted cannulas in the brains of lab rats; they then injected leptin as a positive control. When the scientists could see their model was working, they injected two formulations of hydrolyzed soy protein and soy peptides so the scientists could monitor the effects of each on food intake and weight loss.

Injections were given three times a week for two weeks; during that time, the animals had unlimited access to food and water. Food intake was measured 3, 6, 12, 24, and 48 hours after injection, and the rats were weighed 24 and 48 hours after injection. All rats received the same amount of exercise, and all rats lost weight.

But, after the third injection, de Mejia and Vaughn noticed a significant weight loss in the group of animals that had received one of the soy hydrolysates, even though the animals hadn't changed their eating habits. In this instance, soy protein appeared to have caused weight loss not by reducing food intake but by altering the rats' metabolism.

The experiment not only showed that soy peptides could interact with receptors in the brain, it also demonstrated that eating less isn't always the reason for weight loss, the researcher said.

"Weight loss is a complex physiological event. It's not always as simple as 'Eat less or exercise more,' said de Mejia.

"Losing weight is a cascade of many steps, beginning with the production of certain hormones and continuing with their action in the brain. Some people are resistant to these hormones, just as other people are insulin-resistant. These people never receive the message from the brain that tells them they're full," she added.

de Mejia plans to continue investigating the effects of soy proteins on weight loss. She believes soy contains anorectic peptides that signal a feeling of satiety as well as peptides that boost the metabolism. Her next step will be to fractionate and purify the soy hydrolysates so that she can identify each peptide and understand its bioactivity.

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de Mejia and Vaughn presented their findings at the Experimental Biology meeting in Washington, D.C. The study was funded by the Illinois Soybean Association and SAI Company.

Contact: Phyllis Picklesimer
University of Illinois at Urbana-Champaign

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