Biotin is a stable B vitamin that functions in the metabolism of macronutrients such as proteins, carbohydrates, and proteins. Other names for biotin include vitamin B7, vitamin H, or coenzyme R. Biotin is a coenzyme involved in the creation of nucleic acids and fatty acids. Additionally, biotin is an important factor in the creation of fats, specifically for adequate fat production in the body. Even though biotin is responsible for the production of fat, it is not stored in the fatty tissues. In fact, biotin is a water soluble vitamin, nontoxic, and excreted from the body. Low biotin intake causes an adverse effect of fat metabolism. (1).
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The United States population consumes well below the recommended amounts of fiber (1). The 2015-2020 Dietary Guidelines has recognized dietary fiber as a nutrient of public health concern (2).
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According to health professionals, getting enough potassium can reduce your risk of high blood pressure, heart disease, and stroke.1 Yet most American adults are falling short of the recommended daily intake. Research suggests that consuming an optimal amount of this crucial mineral may protect against a host of ailments including cardiovascular disease, muscle wasting, osteoporosis, and kidney stones. It can help to maintain healthy blood pressure and ensure proper nerve, kidney, and heart functions. In 2016, the FDA added potassium to the list of nutrients required to be listed on a food’s nutrition panel.
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The Dietary Guidelines of Advisory Committee (DGAC) identified added sugars as a “cross-cutting topic” of public health importance. In the 2010 Dietary Guidelines for Americans (DGA), the recommendation was to solely to limit the intake of added sugars. For the first time, the Dietary Guidelines are putting a number on the amount of added sugars recommended for consumption. In the 2015-2020 Dietary Guidelines, the recommendation is to consume a maximum of 10% of daily calories as added sugars. Americans ideally should be limiting this to 4-6% of calorie intake for optimal health.
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Fatty acids are divided into 3 different types: saturated, monounsaturated, and polyunsaturated fatty acids. Saturated fatty acids have no double bonds, monounsaturated fatty acids have one double bonds, and polyunsaturated fatty acids have two or more double bonds. Saturated fats are solid and unsaturated fatty acids are liquid at room temperature. Foods are comprised of a combination of these fatty acids in varying amounts.
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School is just around the corner! The beginning of the school year is often the busiest time of the year for families, who are rushing to get school supplies, new clothes, and coordinate new extracurricular activities. What many parents don’t think about is what to prepare for their child’s lunch that year. A healthy lunch helps the kids concentrate and stay awake for the rest of their school day. First, the facts. Preparing a lunch is healthier and oftentimes cheaper than buying a lunch at school. Also, homemade lunches allow the parent to have control over what and how much their child is eating.
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In Asian countries, the soybean is a traditional protein staple. Soybeans contain high amounts of isoflavones, which are beneficial to health. Isoflavones are compounds derived from plants that give estrogenic activity.
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A recent study released by the American Academy of Pediatrics found that 6% of children with an allergy to cow's milk had a lower bone mineral density in their lumbar spine than those that consumed milk (1). Milk allergies are the most common allergies among children, estimating 2.5% of youth. Calcium intake was significantly lower in those with a milk allergy and few subjects supplemented their diet with calcium and vitamin D, two important nutrients for children obtained from milk (2).
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In the 2015-2020 Dietary Guidelines for Americans, potassium is noted as a nutrient of public health concern. This is due to low intakes of fruits, vegetables, and dairy (1).
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