Are we programmed to snack at night?

Are you an evening snacker? You’re not alone. Even though people in the U.S. commonly eat their largest meal at the end of the day, many people still have a powerful urge to snack after dinner. Weight loss clients often tell me that they eat well all day but then everything falls apart in the evening. After dutifully sticking to their healthy, low calorie eating plan through breakfast, lunch, and dinner, they find themselves powerless to resist high-calorie salty snacks and sweets in the evening. It’s as if we just we run out of will power at the end of the day. But it turns out there may be a biological explanation for this.

This article also available as a podcast

Researchers at Oregon Health and Sciences University recently found that our appetite has a strong circadian (or, daily) rhythm that’s completely independent of the timing of our meals or our sleep patterns. No matter what eating and sleeping schedule the subjects in this study were on, their appetite peaked at 8pm and was lowest at 8am.

Now consider the usual dietary advice: We’re told to always eat breakfast and refrain from snacking after dinner. In other words, we’re supposed to eat when we don’t feel like it and stop eating just as our appetite reaches its peak. No wonder we struggle!

Shouldn’t You Just Eat When You’re Hungry?

I have to tell you that when I first read this research, my initial response was: Why fight biology? Why compel ourselves to eat breakfast if we’re not hungry and then force ourselves to stop eating right as our body’s signal to eat is strongest? Don’t our bodies usually know best about these things? Then again, our bodies obviously weren’t designed to live sedentary lives in which we are constantly surrounded by high-calorie foods.

We also go to bed a lot later and get sleep less than we used to. Sleep deprivation has a direct effect on hunger and appetite, making us feel hungrier and causing us to eat more than we do on days when we’re well rested. In particular, being under-rested seems to stimulate the desire for high-calorie foods.

It’s not surprising, therefore, that sleep deprivation is associated with weight gain. In fact, one recent study found that skimping on sleep every night for a week led to an average weight gain of 2 pounds! Fortunately, when the subjects in that study got a full night’s sleep every night for a week, they lost the weight.

That may not be much help if you’re under-rested because of a new baby or a demanding job or some other factor beyond your control. But if you’re sacrificing precious hours of sleep to hang out on Facebook or watch Family Guy marathons—and the number on the scale is inching upwards—it might be time to rethink your priorities.

Steven Shea is one of the scientists who did the research on appetite and circadian rhythms. As he explains, “You stay up later, during a time when you’re hungrier…and you’re more likely to eat during that time. Then you get less sleep, both of which contribute to weight gain.” It’s a perfect storm, isn’t it?

The 8pm Rule

One popular weight loss strategy is to never eat after 8pm. Seeing as people often eat a considerable number of recreational calories in the evening, following this rule could definitely help you lose some weight. On the other hand, it takes an awful lot of will-power to stick to the 8pm rule. And Shea’s research might explain why.

Going to bed earlier, as Shea suggests, could mean that you sleep through at least some of this period of craving and end up eating less. It would also probably mean that you get more sleep, which could reduce cravings for high-calorie foods the next day.

See also: Why We Overeat

“If weight loss is a goal,” Shea says, “knowing how your body operates will help you make better choices. Going to bed earlier, getting enough sleep, and choosing lower-calorie foods rather than higher-calorie foods in the evening can all help with weight loss.”

Originally published at QuickandDirtyTips.com

This week: surprising heart healthy foods, calcium warnings, and comparison of hemp, chia, and flax

The annual observation of  Heart Health month always triggers a predictable parade of articles endorsing the same “heart healthy” foods: almonds, flax, salmon, red wine, chocolate.  This year, I decided to go rogue with five heart-healthy foods that you probably didn’t see on anyone else’s list, along with the reasons they deserve a place on your cardio-conscious diet. But maybe I shouldn’t assume that everyone has gotten the memo on diet and heart health. This reader’s doctor actually suggested that she start using  powdered creamer in her coffee to help bring down her high cholesterol levels.  After picking my jaw up off the floor, I made a different suggestion.

At your request, I also put together a comparison of flax, chia, and hemp seed. Are all high in fiber and omega-3s–but there are also a few important differences. Find out how these three seeds stack up nutritionally and how to use them.

Calcium was also in the news this week, with a new study linking high dose calcium supplements to heart disease.  Read my recommendations for balancing bone health and heart health.  Also, find out  how much calcium is absorbed from various foods.  Also, a tip on what to do with the liquid that sometimes forms on top of yogurt.

Thanks for all the great questions and topic suggestions. Coming up soon: Wagering on Weight Loss, and a review of the Paleo Diet!

How Much Calcium Do You Really Absorb from Foods?

Q.  For foods that are high in oxalates (such as spinach), is the reported amount of calcium adjusted for the fact that you don’t absorb it as well?

A. No, it’s not. Calcium content is based on the amount of elemental calcium in a food, without regard to how much of it gets absorbed. If you look up spinach in a nutritional database, for example, you’ll find that a cup of cooked spinach contains about 230 mg of elemental calcium. However, spinach also contains oxalic acid, a compound that binds to calcium and interferes with your ability to absorb it. As a result, only about 5% of the calcium (or, approximately 11 mg) is actually absorbed. By comparison, a cup of cooked broccoli contains just 70 mg of elemental calcium—but up to 60% of this (around 40 mg) is absorbed. Even though broccoli contains less calcium than spinach, it turns out to be a superior source.

Dairy products like milk, yogurt, and cheese are among the most potent food sources of calcium. But that’s not because the calcium is particularly well-absorbed. Only about a third of the calcium in dairy is taken up by the body, but because these foods are so high in elemental calcium, you end up absorbing about 100mg of per serving.  For those who want to dig deeper, here’s an article with lots more on the relative bioavailability of calcium from different foods. But it doesn’t have to be that complicated. The recommended intake for calcium is based on the assumption that you’ll be getting calcium from a variety of foods, some of which are better absorbed than others.

 

Originally published at QuickandDirtytips.com

This week: the science of satiety, nutrition and hair loss, misleading nutrition labels, and more

Can’t get no satisfaction? Then you definitely don’t want to miss this week’s two part series on satiety and satiation. Part 1 is on foods that help you feel full on fewer calories. Part 2 deals with foods that help keep you feeling full longer.  If you’re trying to limit your calorie intake you want to use both of these factors to your advantage.  Plus, learn how your environment can make you more (or less) hungry!

Calorie counters may also want to check out this item on “zero-calorie” salad dressings. There’s definitely more going on here than the nutrition facts label may suggest.

In the mailbag this week, we have a question from a young man wondering whether dietary changes might help  him hang onto his prematurely thinning hair.  Also, a note from a young lady hoping to become pregnant, wondering how to get enough DHA to support healthy brain development without exposing her unborn child to dangerous levels of mercury.

Upcoming Appearances:

Saturday, March 9th, Spokane, WA:  Using an Anti-inflammatory Diet to Optimize Performance

This week: Making resolutions stick, best nutrition advice of 2012, workplace wellness and more

The New Year is now a week old. Which means that a significant proportion of New Year’s Resolutions have now been abandoned.  For those of you still hanging on (or maybe in the market for a new challenge), here are my best tips for turning good intentions into healthy habits.  And if you’re starting to feel nostalgic for good old 2012, you might enjoy this quick review of some of last year’s best and worst nutrition advice.

Not sure whether the diet you’re on is the right one for you? Check out my advice for a reader who isn’t sure whether she should stick with her low carb diet.

Is cutting back on red meat one of your New Year’s resolutions? You might be intersted in my article on meat “colorism” within the nutrition profession.

On the food safety front, here’s my recent review of new research on aspartame and cancer risk as well as answers to your questions about the care and safety plastic food containers.

Finally, if you are a business owner, HR professional, or corporate wellness coordinator, I wanted to let you know about an upcoming  webinar on Cutting Costs with a Workplace Wellness Program. I’ll be presenting, along with my Quick and Dirty Tips collegues Ben Greenfield (“Get Fit Guy”) and Dr. Sanaz Majd (“Housecall Doctor”).

Have a great week!

This week: Answers to your questions on miso, mold, agave, and fro-yo

Forgive the brevity…holiday madness forces me to settle for a quick round-up of recent activity. This week, for your listening and reading pleasure:

What you need to know about mold in (and on) food
Plus, how to keep mold from growing on your sport bottles!

Mystery ingredients in frozen yogurt
What explains the suspicious creaminess of non-fat yogurt?

Nutritional pros and cons of miso
Miracle food or sodium sink?

Nutritional pros and cons of agave nectar
What do you gain by subbing agave for regular sugar?

Fructose and your liver
Why avoiding HFCS probably won’t make your liver healthier

Making sugar from scratch
Martha Stewart would be proud…but what does Nutrition Diva think?

Hope you’re enjoying your holidays to the fullest!

 

Thinking of a Career in Nutrition?

Note:  A recording of this seminar is available. Click here for more information.

Several times a month, I get emails from readers asking for advice about careers in nutrition. Typically, they’ve started to do some research and run into a maze of confusing options: Should they pursue  a degree or a different sort of certification? Are online programs any good? What are the advantages of the R.D. credential?  After corresponding with several of you about this, I’ve decided to offer a webinar on the topic.

Continue reading “Thinking of a Career in Nutrition?” >

This week: superfoods, stevia, eco-friendly mineral water, DHA, and plastics in food

Ever notice how superfoods seem to come and go?  I suspect that might be a clue that their superpowers are somewhat overrated!  In any case, amaranth seems to be the super-food of the moment.  (Quinoa is so 2011!) In this week’s newsletter, I had some advice on where this latest obession fits into a healthy diet.  Also, some thoughts on stevia and whether it might be too refined to be considered truly wholesome and how to lower the carbon-footprint of your sparkling water habit.

In the Nutrition Diva podcast,  I take a sobering look at how much plastic seems to be finding its way from our food into our bodies (and what to do about it).  Also,  a review of the latest evidence on  DHA, ADHD, and Alzheimers.

And finally, if you happen to be flying United Airlines over the holidays, you’ll be able to tune in to the Nutrition Diva podcast (along with several other Quick and Dirty Tips shows) at 30,000 feet!