Concerned about the future of your child’s heart health? One study may have found an association between higher vitamin D levels and lower non-HDL cholesterol (total cholesterol minus HDL [“good”] cholesterol) in young children. According to some research, higher non-HDL cholesterol is a better predictor in childhood of adult dyslipidemia—an imbalance of fats in the blood that can increase the risk for cardiovascular disease—than LDL (“bad”) cholesterol. Published in PLOS ONE, the study examined blood samples taken during doctor’s visits from 1,961 healthy children ages one to five. The children in the study consumed an average of 452 ml (just under 2 cups ) of cow’s milk per day, and 56% of them regularly took a vitamin D supplement. After adjusting for age, sex, milk intake, BMI, and other characteristics, researchers found:

• An inverse relationship between vitamin D and non-HDL cholesterol—each 10 nmol/l increase of vitamin D in the blood was associated with a 0.89 mg/dl decrease in non-HDL cholesterol.
• However, it’s important to note that the study did not adjust for inflammation in the participants, which may have skewed the results. Inflammation can cause vitamin D levels to decline, which means it’s possible that the high non-HDL cholesterol levels were related more to inflammation than to low vitamin D levels. Most controlled clinical trials have failed to show that vitamin D has an effect on cholesterol.

Vitamin D levels have been linked to childhood bone health, diabetes risk, and ear health. So, although more clinical research is needed to directly link vitamin D with lower non-HDL cholesterol, this study may be one more reason to ensure your child gets adequate amounts of vitamin D. If you have a picky eater, vitamin D-fortified cereal, cheese, milk, and yogurt are just a few of the kid-friendly foods that contain vitamin D, in addition to a multivitamin that may include vitamin D. As always, consult your pediatrician before starting your child on a supplement regimen.

Source: PLOS ONE

P. longum, sometimes called long pepper, is closely related to black pepper, Piper nigrum, but generally has a hotter flavor. Fruits of the Piper genus contain the same active constituent, piperine—an alkaloid largely responsible for these peppers’ pungent flavor and physiologic effects. Animal studies suggest that P. longum has antioxidant, anti-inflammatory, analgesic, anti-microbial, and immunomodulatory activities. It has also been shown to reduce high cholesterol levels, prevent blood clot formation in blood vessels, and protect liver and heart tissue from toxic damage. In addition, it is used to stimulate appetite and relieve indigestion.

P. longum and piperine have been found to enhance the bioavailability of other herbs and medications by inhibiting a transport protein in the cells lining the intestinal wall that returns certain compounds back into the intestine. P. longum alkaloids have also been shown to inhibit the clearance of certain drugs and plant compounds in the liver, further enhancing their activity in the body; therefore, it should be used cautiously by individuals taking medications.

Source: Journal of Acupuncture and Meridian Studies

Research found that cocoa powder—derived from fat extracted from cacao beans (the same beans used for chocolate)—benefits cholesterol and inflammation levels in people with diabetes. Published in the Journal of Diabetes and Metabolic Disorders, the six-week trial included 100 people with type 2 diabetes. The study was divided into two groups: in the cocoa group, each person consumed 10 grams of cocoa powder in milk twice daily; in the control group, each person consumed just milk. Those consuming cocoa saw a significant reduction in total cholesterol (-16.5%), triglyceride levels (-13.3%), and several inflammatory markers. In contrast, the control group experienced more modest changes in total cholesterol (-5.08%) and triglyceride levels (-3.99%). Cocoa consumption did lead to a reduction in “good” HDL cholesterol (-7.58%), although other research has shown cocoa positively benefits HDL levels. Otherwise, the findings support previous research done on cocoa’s cholesterol-lowering and anti-inflammatory effects.

Source: Journal of Diabetes and Metabolic Disorders

Cold weather brings on cravings for warming comfort foods—which can often be calorie-laden. However, beans, a superstar in cold-weather favorites like chili and soup, can help you feed those cravings without ruining your diet. In addition to being a source of protein, vitamins, minerals, and antioxidants, beans are full of fiber. That’s great news for your waistline, since research shows that upping your fiber intake can lead to bolstered weight loss. For example, one recent study found that people who focused solely on increasing their dietary fiber intake to 30 grams or more per day lost almost as much weight after one year as people who followed a more complicated set of guidelines that emphasized certain foods and limited others. So if you're ready to add some beans to your next meal, read on, Health.com has reported on ways to sneak this humble fruit into your diet:

• Mock meat. Beans are quicker to prepare and less expensive than meat. Use black, white, or pinto beans in taco salads or “meatloaf.” Or mash them up and use in anything from burgers to lasagna. If you don’t want to totally cut meat out, just replace half of it with beans to give your meal a fiber boost.
• Starch swap. Beans can be a terrific substitute for traditional starches like rice, corn, or potatoes. Add to soups instead of potatoes, or to salads instead of pasta. If you’re feeling adventurous, a stir-fry served over beans instead of rice can mix things up for a weeknight dinner.
• Moo-ve over dairy. Replace cream and milk in sauces and soups with pureed beans or bean flours. They make good bases and thickeners and also help reduce extra calories. Mashed beans can also stand in for cheese: for example, mashed white beans, seasoned with garlic and Italian herbs, are a tasty substitute for ricotta in lasagna.
• Quick bean bites. When it comes to snacks, bean dip and hummus are old favorites. But you can also roast beans on a baking sheet for a crunchy snack; black beans with chipotle seasoning or white beans with curry powder are just two yummy combinations. A salad made with beans and chopped veggies, marinated in balsamic vinaigrette, also makes a nutritious and quick bite.
• Sweet treats. It may be hard to believe, but pureed beans can be added to puddings, smoothies, and popsicles. They add a nice, thick texture and their flavor is undetectable. You can also replace other flours with bean flours to make your treats gluten-free and fiber-filled. Now that’s an indulgence you can take comfort in!

Source: Health.com

If your child is a milkaholic, there may be at least one good reason to rein in their habit, reports the New York Times. While milk is an easy and inexpensive source of protein, fat, calcium, and vitamin D, too much of it (more than two to three cups per day) could increase the risk of an iron deficiency. For example, one study published in 2013 found that when two- to five-year olds drank more than two cups of milk per day, their iron levels decreased. Iron intake is important because a deficiency could contribute to anemia or brain development problems.

So, what’s the deal with milk’s anti-iron campaign? Researchers think milk’s high calcium content could be part of the problem, as calcium can block iron’s absorption in the body. Filling up on milk could also leave less room in tiny tummies for wholesome, iron-rich foods—six cups of 2% milk, for instance, contains about half the daily caloric needs of a five year old. To help kick their milk addiction, have your child stick to the USDA’s recommended two to three cups of milk per day and encourage them to eat a variety of nutritious foods.

Source: New York Times