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Industry Sponsored Research at its Most Useless

by Monica Reinagel, MS, LDN

What a waste of everyone’s time.

A company that manufactures a soy-based meal replacement drink funds a study comparing a soy-based meal replacement (i.e., their product) with a “standard breakfast” which had the same number of calories but was lower in protein, higher in refined carbohydrates. They found–gasp!–that the high protein breakfast controlled hunger better and regulated fat-burning metabolism.  Conclusion: Meal replacement regimes high in soy protein are beneficial for weight loss and metabolic syndrome.

What about this study design suggests that soy had anything to do with this?  The results were completely predictable based solely on the glycemic load and protein content.  Here, in fact, is a different study showing that you get more or less the same results using casein (milk protein).

I’ve argued in the past that industry-funded research can play a valuable part in the expensive world of nutrition research.  This study, however, was a waste of time, money, and resources. It generates no useful, new information and serves only to promote a product. Shame on the researchers who dignified the study with their time and to the journal that published it.

Low sodium intake linked to heart problems?

by Monica Reinagel, MS, LDN

This is crazy. A new study evaluating the link between salt intake and heart problems finds that people with low sodium intake also have an increased risk of cardiovascular issues. But the “low” sodium intake that was linked to increased risk was between 2,000 and 3,000mg per day…in other words, substantially higher than the American Heart Association’s recommended maximum intake of 1500mg. The risk declined slightly at higher intakes and then rose again when sodium intake got up around 8,000mg per day.

Study details: Too little salt may also increase risk of heart problems.

To me, this somewhat ridiculous finding confirms what I’ve long suspected: Continue reading “Low sodium intake linked to heart problems?” >

Do Grains Decrease Colon Cancer Risk?

by Monica Reinagel, MS, LDN
Do Grains Decrease Colon Cancer Risk?

Q.  After doing some research, I have been trying to reduce my intake of grains. But the big thing in the news this week is a new study finding that fiber from grains reduces the risk of colon cancer and that fiber from fruits and veggies doesn’t have the same effect. Have you looked at this new research? Do you still recommend reducing grains?

A.  Just to be clear, I’m not anti-grain.  Although I suspect that most Americans consume an excessive amount of grain products (especially refined grains),  and I believe that grains are not essential to a healthy diet, I still think that a healthy diet can include grains (especially whole grains).

I have, however, questioned  the dogma on the “benefits of whole grains” on the basis that the research doesn’t really distinguish between the benefits of adding whole grains and the benefits of reducing refined grains. (The two virtually always go hand in hand.)

Does this new study change my position?   Not really. Continue reading “Do Grains Decrease Colon Cancer Risk?” >