Sept 2, 2009 (Sciencedaily.com)—Living without a car in close proximity to fast food restaurants is associated with excess body mass index and weight gain, according to a University of Pittsburgh study available online and published in the September issue of the Journal of Urban Health. Indeed, adults in areas with high fast food concentration who didn’t have a car were as much as 12 pounds heavier than those who lived in neighborhoods that lacked such restaurants.
“Owning a car is generally associated with a more sedentary lifestyle and excess weight gain because people spend more time in their cars and less time walking,” said Sanae Inagami, M.D., study lead author and assistant professor, University of Pittsburgh School of Medicine. Yet, when Inagami and her colleagues looked at whether a high concentration of fast food restaurants impacted this association, they found that not owning a car in areas where fast food was more readily available increased the risk of obesity.
“Fast food may be specific to weight gain in particular populations and locations,” she said. “People who are less affluent don’t own cars and can’t go distances for healthier foods. As a result, they may end up opting for the lower-priced and high caloric foods available at fast food chains.”
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Aug 20, 2009 (Foodnavigator.com)—With all the focus on LDL (bad) cholesterol, a ‘virtually unknown’ form called oxycholesterol may pose the biggest heart health threat, say Chinese scientists.
Scientists from the Chinese University of Hong Kong identified fried and processed food as the main sources of oxycholesterol in the diet, statements that may lead to louder calls to reformulate towards ‘healthier’ foods.
“Total cholesterol, low-density lipoprotein cholesterol (LDL), and the heart-healthy high-density lipoprotein cholesterol (HDL) are still important health issues,” said lead researcher Zhen-Yu Chen, PhD.
“Our work demonstrated that oxycholesterol boosts total cholesterol levels and promotes atherosclerosis [“hardening of the arteries”] more than non-oxidized cholesterol.”
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