Calorie Control

2 43AHA Issues NewGuidelines forKids’ HeartHealth

The “LowDown” onLow-CalorieSweeteners

6New Online Weight Loss Web site Launched:CaloriesCount.com

8“Cave ManCuisine:” WhatCan We LearnFrom OurAncestors?

7Low-Fat Diet Aids in ManagingDiabetes

Low-Calorie/Low-Fat Bulletin

Twenty-fourpercent ofAmerican adultsare “dieting”while another 47percent are trying to “controltheir weight.”— CALORIE CONTROL

COUNCIL SURVEY

C O M M E N T A R YFall 2002

Vol. 24, No.1

Losing Weight is Just Half the BattleMaintaining Weight Loss May be More Difficult than Losing Weight,

But There are Some Secrets to Keeping the Weight OffMost health professionals agree that a drop ofjust 10 percent of a person’s body weight canresult in significant health benefits.

Although some people are able to lose theweight initially, the bigger question is are they

able to maintain that weight loss? Somestudies indicate a 20 to 30 percent suc-cess rate while other studies are muchbleaker with only a five percent successrate. However, there is a lack of data onthis subject and health experts cannotagree on a definition of “success.” Doessuccess mean a healthy BMI, losing 5-10percent of one’s body weight, or someother factor?

Whatever the definition of success,there is a percentage of the populationwho are losing weight and keeping it off. A recent survey conducted by ConsumerReports found that out of 32,213 dieterswho responded to

It’s undeniable that the overweight population is on the rise both inAmerica and globally. There is a critical need for people to shedthose extra pounds. But are consumers actually interested in losingweight? The answer is “yes” according to two separate studies.Statistics from the Centersfor Disease Control andPrevention (CDC) indicatethat almost 87 percent ofobese individuals and 80percent of overweight individuals are trying to loseor maintain their weight.Additionally, a 2000 surveyconducted by the CalorieControl Council found that24 percent of Americanadults are “dieting” whileanother 47 percent are trying to “control theirweight.” And, losing just afew pounds is beneficial. (continued on page 10)

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“People knowthat heartdisease is theNo. 1 killer ofAmericans, butthey don’t fullyrealize that it’sa silent processthat begins inchildhood.”— Christine L.Williams, M.D.,M.P.H.

New Guidelines for Kids’ Heart HealthGuidelines regarding the cardiovascular health of children werealso published in Circulation: Journal of the American HeartAssociation in July. Lead author of the guidelines, Christine L.Williams, M.D., M.P.H., immediate past chair of the American HeartAssociation’s Committee on Atherosclerosis, Hypertension andObesity in the Young, was quoted as saying, “People know thatheart disease is the No. 1 killer of Americans, but they don’t fully

realize that it’s a silent processthat begins in childhood.”

The statementrecommends that childrenparticipate in physical activityfour to five times per weekbecause a physically activelifestyle has been associatedwith weight control, lowerblood pressure, improved psy-chological well-being and apredisposition to increased

physical activity in adulthood. The statement also addressed theissue of obesity and noted, “Rates of obesity have increased two tofour fold, with the highest rates among African-American andLatino youth. This trend is of particular concern becauseoverweight in childhood and adolescence has been associated withincreased risks of hypertension, adverse lipid profiles, type 2 dia-betes, and early atheroscleroticlesions, as well as increasedrisk of adult obesity and obe-sity-related morbidities andmortality in adulthood.”

To help combat obesity, theAHA is recommending thatparents and children visualizea “healthy plate,” among other things. A “healthy plate” consists ofa plate that is half filled with salad and vegetables, one fourth withstarches and one fourth with a protein source. The guidelines alsorecommend that parents reduce the amount of their child’s seden-tary time, which includes watching television or videotapes, playingon a computer, listening to music, and talking on the phone.

References:Williams, et. al. AHA Scientific Statement, Cardiovascular Health in Childhood.Circulation, 2002, 106; 143.Wylie-Rosett, Judith. AHA Scientific Statement, Fat Substitutes. Circulation, 2002, 105;2800.

The American Heart Association (AHA) recently affirmed that fat replacers can play a beneficialrole in an overall healthy diet. Currently, theAHA recommends limiting total fat intake to lessthan 30 percent of calories and saturated fat toless than 10 percent of calories. The statementnoted, “Americans are responding to the dietaryrecommendations. The proportion of caloriesderived from fat in theUnited States is decreas-ing.” According to theAHA, research indicatesthat most Americansreceive approximately 34percent of their caloriesfrom fat compared withthe 40 and 42 percent offat in the 1950’s.

A Calorie ControlCouncil survey conductedin 2000 indicates that low-fat, reduced-fat andfat-free products remain popular among thegeneral public. Seventy-nine percent of thosesurveyed use such products, with more women(82 percent) using fat-modified products thanmen (75 percent). And, it seems that people donot consume more of a product simply becauseit has been reduced in fat. In fact, 65 percent ofthose surveyed reported consuming the sameamount of the reduced-fat version as the full-fatvariety. Consumers’ favorite reduced-fat prod-ucts include milk, cheese, salad dressings,potato chips, mayonnaise, margarine, ice creamand frozen desserts.

The AHA statement on fat substitutes con-cluded, “Some research suggests that individualswho consume a diet that is reduced in fat andcalories and includes use of fat-modified prod-ucts have a better overall nutrient profile than doindividuals who do not use any fat-modifiedproducts. Within the context of a healthy dietarypattern, fat substitutes, when used judiciously,may provide some flexibility in dietary planning,although additional research is needed to fullydetermine the longer-term health effects.”

AHA Reviews Reduced-Fat Products; Issues New Guidelines for Kids’ Heart Health

Low-Calorie/Low-Fat Bulletin

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C O M M E N T A R Y

NIH TO STUDY ATKINS DIETThe National Institutes of Health is planning to conduct a five-yearstudy on the Atkins Diet. The study will be carried out by Gary D.Foster of the University of Pennsylvania (who will serve as the maininvestigator), James O. Hill of the University of Colorado’s Center forHuman Nutrition and Dr. Samuel Klein of Washington University’sCenter for Human Nutrition in St. Louis. The study will attempt toanswer questions regarding the diet’s effect on long-term weight loss,cardiovascular health and overall wellness.

EXTRA POUNDS INCREASE HEART FAILURE RISKA recent study published in the New England Journal of Medicinefinds that being just a few pounds overweight can increase a person’srisk for developing heart failure. Although previous studies have shownthat obese people have an increased risk of heart failure, whether ornot this was true for overweight people was uncertain. The researchersstudied almost 6,000 men and women and found that the risk of heartfailure is double in people who are obese and 34 percent higher inthose who are overweight, when compared with their normal weightpeers. After reviewing data from the Framingham Heart Study, theresearchers found that for each increment above the normal BodyMass Index (BMI), heart failure risk increased five percent in men andseven percent in women. Researchers also found that approximately11 percent of the heart failure cases in men and 14 percent in womenwere due solely to obesity.

MANY AMERICANS NOT AWARE OF CANCER ANDOBESITY LINK According to a recent study by the American Institute of CancerResearch (AICR), only one is four American adults are aware that obe-sity and excess weight raise the risk of developing various types of can-cer. Over 1,000 people were interviewed for the survey regarding theinfluence of overweight and obesity on chronic disease. The surveyfound that almost 90 percent of those surveyed recognized heart dis-ease and diabetes as being affected by being overweight or obese.However, only 25 percent recognized the link between beingoverweight and cancer. Additionally, when asked to name risk factorsfor cancer, only six percent said being overweight, while almost 20percent mentioned high-fat diets. Melanie Polk, director of nutritioneducation for AICR, noted, “The bottom line message is there arethings we can do to cut down on cancer.” She added that reducingportion sizes, exercising and eating more fruits and vegetables canmake a difference. Additionally, many studies have shown that limitingweight gain can help reduce the risk of developing breast, colon, kid-ney, endometrial and esophageal cancer. In the U.S., approximately 65percent of adults are overweight.

LOW-FAT DAIRY PRODUCTS MAY HELP REDUCE THE RISKOF CANCER A recent study published in thejournal of Nutrition and Cancerreveals that consuming low-fat dairyproducts may help reduce the riskof developing colon cancer.Researchers studied two groups ofpeople who were prone to develop-ing precancerous colorectal polyps.The researchers found that thosewho consumed additional servings of low-fat dairy products were bet-ter off than those who were given calcium supplements.

EXERCISE GUIDELINES UPDATEDIf consumers were concerned that they weren’t getting therecommended 30 minutes a day of physical activity (recommended bythe Surgeon General), they may have reason to be even moreconcerned now. The recommendations for exercise have just beenincreased by the National Academy of Sciences’ Institute of Medicine(IOM). The IOM isrecommending thatconsumers get at leastone hour of moderatephysical activity eachday for good health.However, the newsmay not be as bad as itseems for some.Health professionalssay that you can breakup that one hour into10 and 15 minuteincrements. Increasingyour physical activityshould not be an all ornothing goal, notehealth experts. In fact, there are many ways that you can easily fitmore activity into your day. If you’re currently doing the recommended30 minutes per day, then try adding five minutes to your next workout.After a few weeks you can add another five minutes. If you’re short ontime, think creatively, suggest health experts. Walk to your colleague’sdesk rather than phoning or sending an email. Take the stairs ratherthan the escalator or elevator or park farther from the mall entranceor grocery store.

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You can find them in everything from low-calorie yogurt and ice cream to diet soft drinks, low-calorie gelatins and tabletop sweeteners. And,recent research indicates that foods and bever-age sweetened with low-calorie sweeteners maybe useful in preventing weight gain, especially inthose who are overweight.

A new study published in the AmericanJournal of Clinical Nutrition (2002; 76: 721-9)indicates that beverages sweetened with low-calorie sweeteners may be helpful to overweightindividuals in preventing weight gain.Researchers studied 41 overweight participants(35 women and six men) for a period of 10weeks. All of the participants were overweight byat least 10 percent and were divided into asucrose group (which received foods and bever-ages sweetened with sugar) or a low-caloriesweetener group (which received similar foodsand beverages sweetened with low-calorie sweet-eners). Most of the diets were supplementedwith soft drinks or sweetened juices.Participants’ energy content in the sucrosegroup was significantly higher when comparedwith the low-calorie sweetener group.

Subjects in the sucrose group experiencedweight gain (approximately 3.5 pounds) and arise in blood pressure. Those in the low-caloriesweetener group, however, lost weight (approxi-mately 2 pounds) and had a small decrease inblood pressure. The authors concluded,“Overweight subjects who consumed fairlylarge amounts of sucrose (28% of energy),mostly as beverages, had increased energyintake, body weight, fat mass and blood pres-sure after 10 wk. These effects were notobserved in a similar group of subjects whoconsumed artificial sweeteners. Therefore,overweight individuals may want to considerchoosing beverages containing artificial sweet-eners rather than sucrose to prevent weightgain.”

And, it seems that the popularity of diet softdrinks is gaining. An article in the Wall StreetJournal reported that for the 52 weeks endingJuly 14, low-calorie soft drinks represented 30percent of the total soft-drink market – an

The “Low-Down” on Low-Calorie Sweetenersincrease of 6.6 percent in sales compared with the same period ayear ago, according to data from Information Resources Inc. (IRI).Sales of regular soft drinks increased by 3.1 percent for the sametime frame. The article noted that many consumers are turning tolow-calorie drinks as a way to slim down and avoid adding addi-tional weight.

Low-calorie sweeteners (not only in diet soft drinks but also inother foods and beverages) allow consumers to enjoy their favoritefoods and beverages, and used in conjunction with a healthylifestyle (one that includes controlling caloric intake and participat-ing in physical activity on a regular basis) may help consumers“fight the battle of the bulge.” The following is an update onthe many low-calorie sweeteners currently available or onthe horizon:

Acesulfame Potassium Used in Numerous ProductsAcesulfame Potassium (Acesulfame K) is approximately 200 timessweeter than sucrose and has been approved for use in 90 coun-tries (including the U.S.). Acesulfame K is used as a tabletop sweet-ener, in desserts, puddings, baked goods, soft drinks, candies andcanned foods. In the U.S., Acesulfame K is approved for chewinggum, dry beverage mixes, dry dessert mixes, dry dairy analogbases, tabletop sweeteners, confections, soft candy, hard candy(including breath mints, cough drops and lozenges), baked goods,dairy products, carbonated beverages and alcoholic beverages.More than 90 studies have been conducted on the safety ofAcesulfame K and FDA determined that Acesulfame K was safe foruse after evaluating this research. For more information onAcesulfame K, visit www.caloriecontrol.org/acesulf.html.

Alitame Approval PendingAlitame is 2,000 times sweeter than sucrose and may be used inthe future in almost all areas where sweeteners are presently used

– e.g., baked goodsand baking mixes, hotand cold beverages,dry beverage mixes,milk products, frozendesserts and mixes,fruit preparations,chewing gums andcandies, tabletop

sweeteners, toiletries and pharmaceuticals. Although alitame’sapproval is still pending in the U.S., alitame has been approved foruse in Australia, New Zealand, Mexico and the People’s Republic ofChina. For more information about alitame, visit www.caloriecon-trol.org/alitame.html.

(continued on page 5)

A new studypublished in theAmericanJournal ofClinical Nutritionindicates thatbeveragessweetened withlow-caloriesweeteners maybe helpful tooverweightindividuals inpreventingweight gain.

Aspartame Safety Confirmed AgainThe safety of aspartame has been con-firmed by the FDA on 26 separate occa-sions in the past 23 years alone and bythe Joint Expert Committee on FoodAdditives (JECFA) of the World HealthOrganization, the Scientific Committee for Food of the EuropeanCommunity, and regulatory agencies in more than 100 countries.Most recently, the French Expert Committee on Flavourings, FoodAdditives and Processing Aids of the French Food Safety Agency(AFFSA) reviewed the safety of aspartame again. Following anextensive two-year review, the AFFSA reaffirmed the safety of aspar-tame. For more information about aspartame, visitwww.caloriecontrol.org/aspartame.html

Cyclamate Reapproval PendingThe re-approval of cyclamate is still pending in the U.S. Cyclamateis approved for use in more than 50 countries worldwide. FDA’sCancer Assessment Committee (CAC) reviewed the scientific evi-dence and reached the following conclusion in 1984: “The collec-tive weight of the many experiments… indicates that cyclamate isnot carcinogenic.” For more information on cyclamate, visitwww.caloriecontrol.org/cyclamat.html.

Neotame Receives FDA Approval Neotame, a no-calorie sweetener that is 7,000 to 13,000 timessweeter than sugar, was recently approved by the FDA. Neotame(which has a sweet taste like sucrose and unique flavor enhance-ment properties) can also be blended with other sweeteners. TheFDA approved neotame in July 2002 as a general purpose sweetenerand it can be used in a wide array of products including bakedgoods, non-alcoholic beverages (e.g., soft drinks), chewing gum,confections and frostings, frozen desserts, gelatins and puddings,jams, jellies, processed fruits and fruit juices, toppings and syrups.Extensive research has been conducted on neotame to establish itssafety and the FDA approved the sweetener after reviewing morethan 110 studies conducted in animals and humans. Neotame alsois approved for use in Australia and New Zealand. More informationabout neotame is available at www.caloriecontrol.org/neotame.html.

Saccharin Warning Label RemovedYou may have noticed that saccharin-containing products nolonger carry a “warning label.” This is because in December 2000,former President Clinton signed legislation to remove the warninglabel that had been required on saccharin-sweetened foods andbeverages since 1977. After almost a quarter century, the bookfinally has been closed on one of America’s major food safetyscares of the seventies. Today, following more than a century of safe

use, saccharin remains an important sweetenerin a wide range of sugar-free and low-calorieproducts and is approved in over 100 countries.To learn more about saccharin visit www.calo-riecontrol.org/sacchar.html.

Sucralose Being Used in More ProductsSucralose, approved by FDA in 1998, is avail-able in a wide variety of foods, including low-calorie pancake syrups, diet colas, low-caloriefruit drinks, low-calorie applesauce, low-caloriepie fillings, low-calorie ice cream, gelatins, puddings, sauces, toppings, syrups, chewinggum, processed fruits, baked goods and confec-tionery products. Sucralose can also be used asa tabletop sweetener and is available in a cupfor cup form. Sucralose is now used in hun-dreds of products within the U.S. For more information on sucralose, visit www.caloriecontrol.org/sucralos.html.

Tagatose and Trehalose Designated GRASTagatose has a physical bulk similar to sucroseand is almost as sweet yet only contributes 1.5calories per gram. It provides the bulk of sugarbut with less calories and helps to improve theflavor profile and mouth-feel of products whencombined with low-calorie sweeteners such asaspartame and Acesulfame K. Tagatose may nowbe used in the U.S. food supply, as it has beendetermined Generally Recognized As Safe(GRAS). For more information on tagatose, visitwww.caloriecontrol.org/tagatose.html.

Trehalose is approximately half as sweet assugar and therefore is more likely to be used forcell preservation than for sweetness. Trehalose issuitable for use in beverages, including fruitjuices, purees and fillings, nutrition bars,surimi, dehydrated fruits and vegetables andwhite chocolate for cookies and chips. Trehalosehas been determined GRAS. For more information on trehalose, visit www.caloriecontrol.org/trehalose.html.

Polyols Reduce Calories and Maintain Oral HealthIn addition to low-calorie sweeteners, polyols(also known as sugar replacers) have been usedfor many years to replace sugars in a wide varietyof products such as chewing gums, candies, ice

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(continued on page 7)

The “Low Down” on Low-Calorie Sweeteners(continued from page 4)

received feed-back fromdietitians lostan average of11 pounds.Participantsalso reducedtheir LDL cho-lesterol levels, triglycerides and blood glucose levels. According toDr. John Foreyt, director of the Nutrition Research Clinic at BaylorCollege of Medicine, and a scientific advisor for the newCaloriesCount.com site, “Research shows the individuals who joinonline weight management programs are often more successful inlosing weight and keeping their weight off. Such online services arebecoming increasingly popular as people seek out information andtools privately, conveniently and affordably.”

In addition to the recent studies showing that online dieting canbe effective, the Calorie Control Council’s site, www.caloriecontrol.org,(targeted to health conscious consumers) was receiving and contin-ues to receive a large interest in the tools, features and informationprovided on the site. In fact, the site averages 350,000 visitors permonth and 7.5 million hits per month. Visitors to that siteexpressed a need for more enhanced weight management tools,24/7 online access and support, more meal plans and recipes,more exercise tips, more frequent tips and information, and accessto expert advice through chats, feature articles, etc. Visitors to thecaloriecontrol.org site also indicated a willingness to pay to cover thecosts of the expanded services. Thus, CaloriesCount.com was a nat-ural evolution of the caloriecontrol.org site.

In April, CaloriesCount.com was launched. The site currentlyattracts more than 100,000 visitors per month. The site offers aweekly newsletter, timely information on dieting, weight controland exercise, a Get Moving Calculator, an integrated EnhancedCalorie Calculator and Online Food Diary (that allows members tostore their information online), a Weigh In Calculator (that allowsmembers to track as well as graph their weight loss), access toexperts and access to the site 24/7. Additionally, the site is non-profit and charges a small fee only to cover costs.

Log on to www.CaloriesCount.com today to take a tour, read thearticles, use the tools and find out how many calories you need tolose or maintain your weight. The site promises you’ll never say“diet” again!

References:Tate, Deborah, F., PhD, Wing, Rena R., PhD, Winett, Richard A., PhD. Using InternetTechnology to Deliver a Behavioral Weight Loss Program. Journal of the AmericanMedical Association. March 7, 2001. Vol. 285. No. 9. 1172-1177.

www.livingheart.com

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CNew Online Weight Loss Web SiteLaunched: CaloriesCount.com

urrently, nearly two-thirds of the U.S. populationis overweight and many health professionals arecalling the obesity crisis an epidemic. With somany people overweight and obese, consumersare searching for the “magic bullet” to helpthem succeed in weight loss. A recent reportissued by the Federal Trade Commission (FTC)found that consumers spent $35 billion onweight loss in 2000 (including books, videos,pills, shakes, etc.) – and most of the ads forweight loss products contain misleading claims,according to the FTC. It seems obvious that thereis a need, for sound, sensible scientific informa-tion about weight management. To help fulfillthat need a new, online weight loss Web site,“CaloriesCount.com: Healthy Eating andExercise for Life” was recently launched by theCalorie Control Council (CCC). This site was cre-ated to help educate consumers about theimportance of sensible eating (including con-trolling calories) and incorporating daily physicalactivity.

Studies Show Online DIeting Can Be EffectiveRecent research has shown that online diet-

ing can be effective. A study published in theJournal of the American Medical Associationand conducted by Brown University researchersfound that overweight subjects who participatedin a six-month interactive online dietingprogram were able to lose weight. Participantswere divided into an Internet education groupand an Internet behavior therapy group. TheInternet education group participated in a weightloss session and was given access to Web siteswith various weight loss resource links. TheInternet behavior therapy group participated in aweight loss session and also received feedbackfrom therapists via email, online bulletin boards,etc. After the six-month study, those who werepart of the Internet behavior therapy group lostapproximately nine pounds (three times asmuch weight as the Internet education group).

Another study, conducted by researchers atBaylor College of Medicine, found that patientswho used the Internet to track their weight and

“Researchshows theindividuals whojoin onlineweight manage-ment programsare often moresuccessful inlosing weightand keepingtheir weight off.Such onlineservices arebecomingincreasinglypopular aspeople seek outinformation andtools privately,convenientlyand affordably.”— Dr. JohnForeyt, DIRECTOR

OF THE NUTRITION

RESEARCH CLINIC,BAYLOR COLLEGE

OF MEDICINE

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Researchers fromthe NationalInstitute ofDiabetes andDigestive andKidney Diseasesfound that peoplealready at risk ofdiabetes whochanged theirlifestyle (byeating a low-fatdiet, exercisingand losingweight), reducedtheir risk ofdiabetes by 58percent.

ALow-Fat Diet Aids in Managing Diabetes

Exercise and a Low-Fat Diet Reduce Risk of Diabetes More than Medication

recent study in the New England Journal of Medicine indicatesthat eating a low-fat diet, increasing your exercise and losingweight may be more effective in reducing the risk of diabetes thanmedication. Researchers from the National Institute of Diabetesand Digestive and Kidney Diseases found that people already atrisk of diabetes who changed their lifestyle (by eating a low-fat diet,exercising and losing weight), reduced their risk of diabetes by 58 percent. They also found that a change in lifestyle was moreeffective than taking a commonly prescribed medication for diabetes. Those who used the medication only reduced their risk by 31 percent.

A weight loss of seven percent in addition to walking for 2.5hours per week (at a brisk pace) were enough to result in benefits.The average weight loss in the group that changed their habits was12 pounds. The researchers found that men and women in allethnic and racial groups who made lifestyle changes saw similareffects. The lifestyle intervention was effective not only in youngparticipants, but older participants as well, the researchers com-mented. The researchers calculated that for every seven peoplewho are at risk of diabetes but change their lifestyle, one case of diabetes could be prevented every three years. Currently,approximately 10 million people in the U.S. have an above average risk of diabetes.

Low-Fat Diet Now Part of ADA’s New Nutrition GuidelinesIn related news, the American Diabetes Association (ADA) recentlyreleased new nutrition guidelines regarding diabetes. The ADAnoted that a low-fat diet that is rich in fruits and vegetables may beas effective as some drugs when it comes to preventing and treatingtype 2 diabetes. Previously it was believed that carbohydrates fromfoods such as cookies, cakes, potatoes, pasta, etc., could cause dan-gerous elevations in blood glucose levels. However, the ADA nownotes that although these types of foods have a higher glycemic

index, studieshave not conclu-sively shown anybenefit for follow-ing a low glycemicindex diet over ahigh glycemicindex diet.

Because of this, the guidelines do not supportdiets that focus on specific foods that may cause anincrease in blood sugar levels. The ADA also notedthat fad diets, such as high protein, low-carbohy-drate diets have not been proven to be safe over along-term period. The ADA reported that high pro-tein diets may be harmful to the kidneys and tendto be high in fat. The ADA encouraged all people(with or without diabetes) to follow an eating planthat includes fiber-rich foods such as whole grains,fruits and vegetables. The guidelines also place anemphasis on weight loss as well as physical activity,both of which have been shown to improve insulinsensitivity. Weight loss and physical activity can alsohelp control blood sugar levels in people who areoverweight or have type 2 diabetes.

References:American Diabetes Association. “Evidence-Based NutritionPrinciples and Recommendations for the Treatment andPrevention of Diabetes and Related Complications.” Diabetes Care,2002, 25; 202-212.

Knowler, W., et al., “Reduction in the Incidence of Type 2 Diabeteswith Lifestyle Intervention or Metformin.” New England Journal of Medicine, 2002, 346; 393-403.

Rostler, Suzanne, “New Dietary Guidelines for Diabetes Released.”Reuters Health, December 27, 2001.

cream, baked goods and fruit spreads, toothpastes, mouthwashes, coughsyrups and cough drops. However, polyols differ from low-calorie sweet-eners (which are used in very small amounts) in that they are measuredcup-for-cup [volume-for-volume] in the same amount as sugar is used.There are currently several polyols on the market including erythritol,hydrogenated starch hydrolysates, isomalt, lactitol, maltitol, mannitol,sorbitol and xylitol. The caloric contribution varies from 0.2 calories pergram to 3 calories per gram. Polyols not only provide fewer calories thansugar, but they also aid in maintaining oral health. Polyols do not pro-

mote tooth decay because bacteria in the mouth cannot easily changepolyols to acids that can damage teeth. In fact, the American DentalAssociation has issued a statement noting that the organization “stronglyrecommends that major efforts be made… to promote the use of sugar-free foods or chewing substances in place of sugar-containing food thatinvolve a frequent intake or repeated oral use… use of these sugar-freefoods will contribute to improved oral health.” Additionally the Food andDrug Administration has authorized the use of the “does not promotetooth decay” health claim for food products containing a polyol or a com-bination of polyols.

The “Low Down” on Low-Calorie Sweeteners (continued from page 5)

A

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“Cave Man Cuisine:”What Can We Learn From Our Ancestors?

recent report from the Centers for DiseaseControl and Prevention (CDC) warns thatalthough overall health has improved and lifeexpectancy is at a record high, Americans maybe undoing some of these improvements byincreasing their waistlines and participating inless physical activity.

Despite the warning of increased medicalcomplications due to overweight and obesity,including diabetes, heart disease and someforms of cancer, America’s weight problem con-tinues to swell. New data from the 1999-2000National Health and Nutrition ExaminationSurvey indicates that 31 percent of U.S. adultsare obese, compared with 23 percent in 1994.The highest increase occurred among individu-als between their late teens and early thirties.With a 67 percent increase in their obese popu-lation, the South has seen the most dramaticchange.

Some health professionals believe that somesolutions to society’s weight gain woes may befound in the diets of our ancestors.Anthropologists such as Neal Smith, author of“When Culture and Biology Collide,” andEmory Anthropologists MelKonner, MD, PhD and S.Boyd Eaton, authorsof “ThePaleolithic

Prescription,” are pursuing an understanding of diets and lifestylesof the distant past — those hunter-gatherers who lived during thePaleolithic period approximately 10,000 - 40,000 years ago.

Although people today may think of our prehistoric ancestorsas club-wielding, small-brained, muscle-bound and posture-chal-lenged cave men, evidence suggests that our 10,000-year-oldancestors share a similar physiological profile with the current generation. Not to mention, they were characteristically healthy.There was one major difference, however. Obesity and other relateddiseases such as cardiovascular disease, hypertension and type 2diabetes were nearly absent in most ancient populations. Anincreasing group of health professionals have directed their attention to the distant past to determine how these hunter-gathererssuccessfully avoided obesity.

The “Cave Man Menu:” Served Everyday 10,000-40,000 Years Ago Ancient man relied upon hunting and gathering for his primarydiet. Seeds and nuts provided both protien and unsaturated fatswhile fruits and vegetables provided the bulk of carbohydrates anddaily caloric intake. Fats from animals and a variety of plantsaccounted for 20-25 percent of this ancient diet. Although somepeople might assume that ancient man’s diet was an explicitly vegetarian one, meat often contributed to the diets of many ancientpeople. However, wild game provided a drastically different nutri-

tional profile than the domesticated cattle oftoday. In fact, meat from wild gameis 7-10 times leaner than today’sbeef.

Anthropologists and healthprofessionals theorize thatalthough the world we live in mayhave drastically changed in thelast 10,000 years, human metabo-lism and digestive systems have

not, which means that currentnutritional demands are designed to

meet those of ancient man. (In termsof evolution, 10,000 years is a mere“blink of time” and is insufficient for

“Today ourbodies and livesare out of stepwith each other.We have genesthat quiteliterally belongto the StoneAge. But wehave drasticallyaltered the waywe live and ourbiology hasn’thad a chance tocatch up. We’reliving longerthan ourancestors, butwe’re dyingfrom diseasesthey neverknew.”— S. Boyd Eaton,AUTHOR OF

“THE PALEOLITHIC

PRESCRIPTION”

Then NowFat 20-25% 30-35%Fiber 100-150 grams 15 gramsWhole Grain 5-6 6-11ServingsCalories Burned 1,600-2000 400-500

Then NowFat 20-25% 30-35%Fiber 100-150 grams 15 gramsWhole Grain 5-6 6-11ServingsCalories Burned 1,600-2000 400-500

(continued on page 9)

significant changes in man’s physiological structure to occur.) Forthis reason, researchers believe that weight gain is the product ofan “ancient metabolism” operating within a changed environment– easy access to food and decreased energy expenditure. For exam-ple, in order for today’s population to consume a diet similar tothat of ancient man, consumers would need to increase their fruitand vegetable consumption by 20-25 percent. Research suggeststhat Americans eat about 15 grams of fiber daily. However, ancientpeople, who were not primary meat eaters, probably consumed100 to 150 grams a day.

Adopting this ancient diet today would also mean a reducedconsumption of meat, and a 15 percent to 30 percent reduction inrefined sugars and processed grains. This ancient diet uti-lized 5-6 servings of whole-grains compared with the FoodGuide Pyramid’s recommended 6-11 servings.

The sugars and fats found in today’s foods arequite different than those nutrients consumed solong ago. Honey bears the closest ancient foodsubstance to a modern day candy bar but wasonly available in certain geographic regionsand seasons. Dietitian Elizabeth Somer,author of the “Origin Diet: How EatingLike Our Stone Age Ancestors WillMaximize Your Health” states, “Theage-old advice to eat a variety offoods is actually based on habitsdeveloped over several millionyears and was the secret to our ultra-great-grandparents’ evolution-ary success. Their high quality diets were based on a wide array offoods (up to 333 different species of plants, insects and small ani-mals) and were richer in protein and high-calorie foods than dietsof previous generations.”

In addition to the change in the type of food consumed, theavailability of food has also changed and may play a role in a per-son’s predisposition to obesity. For ancient man, periods of famineand a lack of resources were common. The human metabolismappears engineered for the survival advantages of storing energy/fatwhen food is in abundance. This trait allowed ancient man to con-tinue to thrive and reproduce during times of famine. Althoughthis adaptation lends itself to an increased chance of survival under

harsh living conditions, it may be “encouraging”the storage of fat today – a time when famine isnot an issue for most. Dr. Eaton has noted,“Today our bodies and lives are out of step witheach other. We have genes that quite literallybelong to the Stone Age. But we have drasticallyaltered the way we live and our biology hasn’thad a chance to catch up. We’re living longerthan our ancestors, but we’re dying from dis-eases they never knew.”

But it’s not just a shift in eating habits andaccess to food that has changed. Activity levelshave changed, too. A typical day for our ancientancestors included large energy expendituresjust to survive. Their caloric expenditure likelyranged from 1,600 –2,000 calories daily.

Experts estimate that the hunter-gathererexpenditure is four times higher than that

of modern man.Some scientists believe that the

changes in diet, easier access to foodand decreased activity levels are

responsible for the increasingprevalence of overweight and

obese individuals in mod-ern populations. Although

this is just one theory,perhaps there is something that can be learnedfrom our ancient ancestors so that today’s popu-lation can continue to flourish and become ahealthier, more active population.

ReferencesEaton, S. B., Shostak, M., and Konner, M. (1988). The PaleolithicPrescription: A Program of Diet and Exercise and a Design forLiving. New York: Harper and Row.Lev-Ran, Arye. Human Obesity: An Evolutionary Approach toUnderstanding Our Bulging Waistline. Diabetes Metab. Res. Rev.2001; 17:347-362.Nutrition Lessons from the Stone Age: Clues to Better Eating GoBack 40,000 years. Tufts University Health & Nutrition Letter. May 1, 2001. No. 3,Vol. 19; Pg. 4

Smith, E.O. (2002). When Culture and BiologyCollide. New Jersey: Rutgers University Press.Somer, Elizabeth, The Origin Diet: How EatingLike Our Stone Age Ancestors Will MaximizeYour Health. Henry Holt & Company, 2001.

9

“The age-oldadvice to eat avariety of foodsis actually basedon habits developed overseveral millionyears and wasthe secret to ourultra-great-grandparents’evolutionarysuccess. Theirhigh quality dietswere based on awide array offoods (up to 333different speciesof plants, insectsand smallanimals) andwere richer inprotein andhigh-caloriefoods than dietsof previous generations.”— ElizabethSomer, AUTHOR OF

“ORIGIN DIET: HOW

EATING LIKE OUR STONE

AGE ANCESTORS WILL

MAXIMIZE YOUR

HEALTH”

Cave Man Cuisine (continued from page 8)

Providing timely information on low-calorie andreduced-fat foods and beverages, weight manage-ment, physical activity and healthy eating.

Calorie Control Commentary (ISSN 1049-1791)is published by the Calorie Control Council, aninternational non-profit association of manufac-turers of low-calorie and reduced-fat foods andbeverages. Commentary is written by Councilstaff, which includes specialists in nutrition, foodscience and food safety.

© 2002 by the Calorie Control Council5775 Peachtree-Dunwoody Road, Building G, Suite 500, Atlanta, Georgia 30342. Phone:(404) 252-3663. E-mail: ccc@kellencompany.com. Internet: www.caloriecontrol.org. Permission to reprint from Calorie ControlCommentary in whole or in part is granted providedcustomary credit is given.

Calorie ControlC O M M E N T A R Y

the Consumer Reports’ questionnaire(all had a BMI greater than or equal to27), 4,000 lost an average of 37 poundsand were able to keep it off for five yearsor more. Another 8,000 were able to loseat least 10 percent of their body weightand keep it off for a year or more.

Successful Losers – How They Keep theWeight OffIn addition to the Consumer Reports’data, researchers also look to theNational Weight Control Registry (NWCR), a group of people who havelost at least 30 pounds and maintained that weight loss for at least oneyear. Many of the “successful losers” in the NWCR share several “secrets”to maintaining their weight loss. Those secrets include:

� Consuming a low-fat diet

� Eating breakfast

� Participating in high levels of physical activity (burningapproximately 400 calories per day)

� Practicing self-monitoring (such as weighing themselves daily)

The survey from Consumer Reports showedsimilar findings. Successful losers cut portionsizes, cut back on fat and avoided sweets. And,while other consumers who participated in thesurvey also practiced these behaviors, it wasthe “successful losers” who practiced themmost often. In fact, over half of the “successfullosers” said they used those strategies on adaily basis. Another big reason for success –exercise. Eighty percent of the successfullosers exercised three or more times a weekand listed it as their number one strategy forkeeping weight gain at bay. James Hill, Ph.D.,

director of the Center for Human Nutrition at the University of Coloradoin Denver, and developer of the NWCR, said of the Consumer Reportssurvey, “This study says that people are succeeding at weight loss by con-scious effort. It can be done, but it’s not easy. Our challenge is take whatwe’ve learned from these people and use it to help others be successful.”

References:“Light Products Usage and Weight Control Habits Survey,” Calorie Control Council, 2000. Percentage of United States Adults Who Use Specific Weight Control Practices by Body Mass Index; Behavioral Risk Factor Surveillance System (2000); www.cdc.gov.

“Obesity, A Call to Action,” University of Georgia’s Continuing Education Center, September 2002Conference, Atlanta, GA“The Truth About Dieting,” Consumer Reports, June 2002

Losing Weight is Just Half the Battle (continued from page 1)