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Fitness technology has migrated from gloried pedometers to more capable data collection appliances. Consumers now consider them a part of the experience as indicated by reaching the top ranks among anticipated fitness trends for 2016. A variety of products have hit the market designed to help people reach their fitness goals more efficiently including smartwatches, apps and wearables to help fitness enthusiasts gain performance through various means.
In recent times nutrient deficiencies and the prevalence of many infectious diseases have been significantly reduced. Conversely, the rates of chronic diseases related to poor quality diet and physical inactivity have actually increased. Nearly half of all American adults suffer from one of these types of conditions such as type 2 diabetes, heart disease or obesity. Thankfully, a large body of evidence clearly shows that following a healthy eating pattern (combined with regular physical activity) can greatly reduce the risk of chronic disease throughout all stages of the lifespan.
A recent analysis by the Food and Drug Administration (FDA) has found undeclared sibutramine and phenolphthalein in dietary supplement products marketed as "La'Trim Plus", "Oasis", and "Jenesis". BeeXtreme LLC, a major seller of these products, is recalling all lots of these brands from the market.
According to a new study published in the American Journal of Physiology – Endocrinology & Metabolism by researchers from the University of Bath in the United Kingdom, consuming basic table sugar with water during long-distance endurance training or competition could be the difference between a successful run (cycle, swim, etc.) and prematurely “hitting the wall.” The team assessed the impact of consuming specific carbohydrate beverages during endurance exercise on liver glycogen depletion to determine what types may best help thwart fatigue. They assessed various sucrose- and glucose-based drinks using long-distance cyclists. The data showed that ingesting either glucose or sucrose (table sugar) prevents the regular decline in liver carbohydrate stores and can help avert rapid central fatigue; but sucrose may have distinct advantages.
Australian researchers recently defined some key characteristics of the “metabolically healthy obese” – at term for obese individuals who remain free from type 2 diabetes, hypertension, dyslipidemia and other pathologies that are usually associated with obesity. Due to the increased prevalence of the metabolically healthy obese, a study led by Dr. Jerry Greenfield was recently published in the Journal of Clinical Endocrinology and Metabolism seeking to define metabolically healthy obesity.
It has been known for some time that well-done, grilled meats contain potentially carcinogenic compounds. Population studies have not found a definite link between cooked meat and cancer in humans, but research using questionnaires has found that increased consumption of well done, fried or barbequed meats is tied to an increased risk of colon, pancreas and prostate cancer. According to the National Cancer Institute, when animal muscle protein is cooked at high temperatures it produces byproduct substances (e.g., heterocyclic amines) that can modify DNA function. A new study published in the journal Cancer shed additional light on this hazard by concluding that genetically-susceptible people who eat large amounts of meat cooked at high temperature or over an open flame have a higher risk of kidney cancer.
Long hours at a desk can promote postural-related discomfort and muscle stiffness. Sitting in front of a computer for nearly 8 hours a day over a full work week can leave muscles and joints feeling tense and stiff. Areas of accumulated tension due to sitting in a chair commonly include the low back, hamstrings, hip flexors/quadriceps, lower back and shoulder complex. This is in part due to the “rounding” of the posterior chain including a flexed hip and knee with slumped shoulders or forward leaning.
Researchers from the University of Granada in Spain and Monash University in Australia recently compared the differences in functional connectivity between the “reward systems” of the brain in normal and obese individuals. They found that food cravings activate different neural networks and that the desire for food may actually be 'hard-wired' into the brain of overweight patients; essentially becoming a functional biomarker.