Category Archives: Diet And Food

Picture by Hybu Cig Cymru

Gwyn Howells, Chief Executive of Hybu Cig Cymru

In recent years January, along with furniture sales and failed resolutions, has been a month where we seem to be challenged about our dietary choices, and their impact on our planet.

Meat in particular comes in for fierce scrutiny, and the debate on social media has become increasingly shrill in tone. The vegan lifestyle seems to attract more attention than its number of adherents (currently 1.16% of the UK population) warrants.

This article argues that we dont need to feel guilty about enjoying steak or lamb cawl so long as we know where the meat came from, and that making sustainable dietary choices could be good news for Welsh farming. But to do so, we first need to address some of the more pernicious January myths.

Myth 1. Livestock farming emits lots of CO2

Counting all emissions, agriculture ranks well behind sectors such as transport and energy generation. Beef and sheep farming are responsible for around 4% of the UKs GHG emissions.

Farmings main greenhouse gas (GHG) emissions are not CO2, but methane and nitrous oxide. A growing body of evidence suggests that methane, though a potent GHG, is less damaging than previously thought, as it lasts around a decade in the atmosphere, whereas CO2 can last over a century.

Farming in Wales is already taking steps to reduce emissions of both nitrous oxide (by reducing fertiliser use) and methane including pioneering work at Aberystwyth University.

Myth 2. Cutting down on meat is unquestionably good for your health.

Sure, many people could benefit from eating a balanced diet that includes more vegetables. But meat too has its place in healthy diets. Worryingly, there is ample evidence that some groups in society increasingly suffer from deficiencies of minerals such as iron and zinc, which are found in abundance in red meat.

Most people do not eat more than the Governments recommended intake of 500g (cooked weight) of red meat per week.

Myth 3. To make your diet more sustainable you have to cut down on red meat

Despite the existence of some calculators that claim a simple equation between your diet and your carbon footprint, there is a vast difference between farming systems in different regions.

In Wales, the landscape is ideally suited to raising sheep and cattle outdoors using natural grass, a type of farming which is a world away from intensive systems in other parts of the globe.

Oft-cited global figures, for instance that it takes 15,000 litres of water to produce a kilo of beef, can be misleading. In the most sustainable farming systems the figure is closer to 200 litres.

Recent international studies such as the IPCC report, while critical of poor environmental practices in some countries, see sustainable types of livestock and dairy farming as part of the solution to climate change and global food security, and reject responses such as rewilding or a wholesale switch to meat-free diets.

The choice facing consumers

The lack of distinction between environmentally-damaging systems overseas and the largely grass-fed, free-range types of farming which are the norm closer to home was at the heart of the fierce criticism of the BBCs Meat: a Threat to Our Planet documentary last year.

This programme risked giving British consumers a misleading picture by highlighting damaging practices in countries such as Brazil and the USA while ignoring how meat is produced here.

It concluded with presenter Liz Bonnin saying that shed taken the personal decision to cut red meat from her diet due to concerns over global factory food production, which makes little sense when one considers that most of the beef and lamb on sale in Britain comes from non-intensive farming, a claim which cannot be made for several other types of protein on our supermarket shelves.

The opportunity for Welsh farming

PGI Welsh Lamb and PGI Welsh Beef have sustainability credentials which should resonate with todays consumer, backed up by farm-to-fork traceability.

It wont be easy to cut through the current media narrative, fed by a food industry which has a vested interest in using an overly-simplistic green message to sell us expensive, out-of-season, highly-processed meat-free products.

But Hybu Cig Cymru is investing 250,000 in a campaign over the next few weeks to make the positive case for lamb and beef from Wales, and is working with partner organisations across Britain on a broader promotional programme on health and sustainability.

A focus on the real challenge

All parts of our society need to play their part in mitigating the climate crisis we face. But we must recognise that the lamb and beef sector in Europe, and in Wales in particular, has a sound record in terms of its sustainability. It is also distinctive in the positive contribution it can make in terms of capturing carbon and regenerating our soil.

Arguing that one type of food is bad and another good, regardless of its origin and production methods, is not a rational response, and risks deflecting attention from the difficult choices needed to tackle climate change.

See the article here:
Cutting through the January meat myths - Nation.Cymru

Sugar and honey are both sweeteners - the only thing that makes honey better is its natural composition. While sugar is made up of glucose and fructose (50-50 ratio), honey is also made up of sugar but contains only 30% glucose and a little less than 40% fructose. It also contains several other types of sugar molecules, which take longer to digest by the body and do not always get stored up as fat. This means this is comparatively healthier.

Pure, organic honey also contains zero preservatives and additives, which is another risk factor when you consume processed sugar.

Apart from that, honey also comes loaded with a lot of health benefits - from acting as a natural immunity booster, supplying nutrients and trace minerals, including amino acids, minerals, and antioxidants.

Link:
Union Minister Nitin Gadkari to request airlines to replace sugar with honey. How healthy is this swap? - Times of India

Often referred to as the king of fruits, mango (Mangifera indica) is one of the most beloved tropical fruits in the world. Its prized for its bright yellow flesh and unique, sweet flavor (1).

This stone fruit, or drupe, has been primarily cultivated in tropical regions of Asia, Africa, and Central America, but its now grown across the globe (1, 2).

Given that mangoes contain natural sugar, many people wonder whether theyre appropriate for people with diabetes.

This article explains whether people with diabetes can safely include mango in their diets.

Mangoes are loaded with a variety of essential vitamins and minerals, making them a nutritious addition to almost any diet including those focused on improving blood sugar control (3).

One cup (165 grams) of sliced mango offers the following nutrients (4):

This fruit also boasts small quantities of several other important minerals, including magnesium, calcium, phosphorus, iron, and zinc (4).

Mango is loaded with vitamins, minerals, and fiber key nutrients that can enhance the nutritional quality of almost any diet.

Over 90% of the calories in mango come from sugar, which is why it may contribute to increased blood sugar in people with diabetes.

Yet, this fruit also contains fiber and various antioxidants, both of which play a role in minimizing its overall blood sugar impact (2).

While the fiber slows the rate at which your body absorbs the sugar into your blood stream, its antioxidant content helps reduce any stress response associated with rising blood sugar levels (5, 6).

This makes it easier for your body to manage the influx of carbs and stabilize blood sugar levels.

The glycemic index (GI) is a tool used to rank foods according to their effects on blood sugar. On its 0100 scale, 0 represents no effect and 100 represents the anticipated impact of ingesting pure sugar (7).

Any food that ranks under 55 is considered low on this scale and may be a better choice for people with diabetes.

The GI of mango is 51, which technically classifies it as a low GI food (7).

Still, you should keep in mind that peoples physiological responses to food vary. Thus, while mango can certainly be considered a healthy carb choice, its important to evaluate how you respond to it personally to determine how much you should include in your diet (8, 9).

Mango contains natural sugar, which can contribute to increased blood sugar levels. However, its supply of fiber and antioxidants may help minimize its overall blood sugar impact.

If you have diabetes and want to include mango in your diet, you can use several strategies to reduce the likelihood that it will increase your blood sugar levels.

The best way to minimize this fruits blood sugar effects is to avoid eating too much at one time (10).

Carbs from any food, including mango, may increase your blood sugar levels but that doesnt mean that you should exclude it from your diet.

A single serving of carbs from any food is considered around 15 grams. As 1/2 cup (82.5 grams) of sliced mango provides about 12.5 grams of carbs, this portion is just under one serving of carbs (4, 10).

If you have diabetes, start with 1/2 cup (82.5 grams) to see how your blood sugar responds. From there, you can adjust your portion sizes and frequency until you find the amount that works best for you.

Much like fiber, protein can help minimize blood sugar spikes when eaten alongside high carb foods like mango (11).

Mango naturally contains fiber but isnt particularly high in protein.

Therefore, adding a protein source may result in a lower rise in blood sugar than if you were to eat the fruit by itself (11).

For a more balanced meal or snack, try pairing your mango with a boiled egg, piece of cheese, or handful of nuts.

You can minimize mangos impact on your blood sugar by moderating your intake and pairing this fruit with a source of protein.

Most of the calories in mango come from sugar, giving this fruit the potential to raise blood sugar levels a particular concern for people with diabetes.

That said, mango can still be a healthy food choice for people trying to improve blood sugar control.

Thats because it has a low GI and contains fiber and antioxidants that may help minimize blood sugar spikes.

Practicing moderation, monitoring portion sizes, and pairing this tropical fruit with protein-rich foods are simple techniques to improve your blood sugar response if you plan to include mango in your diet.

See the original post:
Is It Safe to Eat Mango If You Have Diabetes? - Healthline

News | January 7, 2020/>

By FDA

Fresh produce plays an important part of an overall healthy diet. While millions of servings of fresh produce are consumed safely every day, recent outbreaks of foodborne illness have once again placed produce safety in the spotlight. We must continue to build upon and implement the science- and risk-based controls envisioned by Congress through the Food Safety Modernization Act (FSMA), including those set forth in theProduce Safety Rule.

Last year was the first in which theU.S. Food and Drug Administration(FDA) and our state regulatory counterparts beganconducting routine inspections of large farms for this rule established by FSMA. (In general, were not addressing sprouts operations here, which have additional requirements and earlier compliance dates.) Leading up to 2019, the agency has collaborated with theNational Association of State Departments of Agriculture (NASDA)and our state partners to help prepare farmers to comply with the rule. We have also supported states in the development of their own produce safety programs.

The recent produce outbreaks show that we must remain laser-focused on prevention to help bend the curve of foodborne illness. We remain committed to doing everything we can to prevent outbreaks, working with fellow regulators and the food industry to identify and address causes and keep consumers aware of potential risks.

And, we are making progress in realizing the promises of FSMA with our implementation of the produce safety standards under the rule.

Inspections of Farms, Large and SmallThe FDA and our state regulatory partners are completing the first year of routine inspections of large farms covered by the Produce Safety Rule. The states, which are conducting the lions share of this work domestically, have conducted almost 1,000 farm inspections under a cooperative agreement with FDA. The agency conducted 183 domestic and foreign produce inspections in 2019. The first routine inspections of small farms are set to begin later this month.

Staying true to our educate before and while we regulate philosophy, FDA has focused on education, training, and outreach to farms. This outreach includes about 1,400On-Farm Readiness Reviews that NASDA developed in collaboration with the FDA and state and extension partners to help farmers assess how ready they are to comply with the rule.

The FDA also established theState Produce Implementation Cooperative Agreement Program (CAP), which has helped establish state and territorial produce safety programs. This past year the agency awarded $27.1 million to 47 states and American Samoa, with a total of $112.3 million in CAP grants awarded over the past 4 years. This funding is being used to conduct inspections, as well as to support education, outreach, and technical assistance activities.

We also renewed our commitment to work with NASDA, which is partnering with the Association of Food and Drug Officials, in using $1.3 million in FDA funding to further support the development and maintenance of strong produce safety programs in states and territories.

The FDA will continue to work with our state regulatory partners to maintain consistency in how we do inspections and how we follow up with farms if any observations are made.

Advancing Agricultural Water StandardsOne of the particular challenges weve faced with the Produce Safety Rule is ensuring that our standards for agricultural water are protective of public health and workable for farms of all kinds and sizes. After we finalized the rule, we heard from the produce community that some of the requirements were too complex, costly, and unworkable, and we determined that we should, based on these and other comments, consider other approaches to address the agricultural water requirements.

We extended the compliance dates for certain agricultural water requirements for covered produce other than sprouts while we are reviewing emerging science and perspectives from experts and stakeholders. FDA produce safety experts have participated in more than 200 educational farm tours, many of which were specifically conducted to observe diverse operations as they relate to the use of agricultural water.

FDA experts are now working on a rulemaking to propose an approach that offers flexibility and addresses the practical challenges of implementing some of the agricultural water requirements across the diversity in farm types, water sources, and water uses. We hope to issue proposed revisions to those agricultural water requirements in 2020.

In the meantime, we continue to stress to growers the importance of using good agricultural practices (GAPs) for agricultural water. For example, the FDAs GAPs guidance recommends that growers assess their water quality, considering their water sources and distribution systems, practices, and conditions, as well as land uses, to identify potential sources of contamination and apply controls to minimize microbial food safety hazards.

To facilitate another resource for farmers, and to advance the science around agricultural water, the FDA is also working with the U.S. Environmental Protection Agency to develop a testing protocol for evaluating the efficacy of antimicrobial products for use in treating agricultural water.

Imported Produce Same Safety Standards as Domestically ProducedWe are committed to ensuring that foods imported from other countries are held to the same standards as food produced domestically. In February 2019, we released the FDA Strategy for the Safety of Imported Foods, describing our comprehensive approach to imported food safety.

Part of our strategy is that we intend to help ensure that farmers in other countries who export to the U.S. have access to resources that include training and On-Farm Readiness Reviews.

We also have theForeign Supplier Verification Program (FSVP)rule under FSMA, which requires importers to ensure that their suppliers are meeting U.S. food safety standards. Routine FSVP inspections of produce importers began in the fall.

The FDA has enforcement tools and we will act when there is a public health risk, no matter where in the world the food is imported from. For example, awarning letterwas issued in August 2019 to the distributor of papaya imported from Mexico that was tied to an outbreak of Salmonella Uganda. Citing significant violations, the FDA raised the possibility of debarment to prohibit the importer from bringing foods into the U.S. for up to five years.

Micro Testing to Advance Prevention StrategySurveillance sampling is an important part of our public health mission, particularly considering how FSMA has shifted our focus as an agency to preventing foodborne illness. We have two ongoing microbiological surveillance sampling assignments in fresh herbs and frozen berries, types of produce that have been associated with past outbreaks of foodborne illness. Further, the FDA completed the microbiological surveillance sampling of processed avocados and guacamoles and will publish a final summary of its findings in 2020.

The FDA is conducting a focused assignment to test samples of romaine lettuce grown in the Central Coast, Central Valley, and Imperial Valley in California and in Yuma, Arizona for pathogenic E.coli and Salmonella. This assignment follows multiple outbreaks of foodborne illness associated with romaine lettuce over the past two years. This also follows testing that the FDA conducted last summer in which samples of romaine lettuce grown in the Yuma region werecollected from commercial coolersand cold storage facilities. No pathogenic bacteria were found in the testing.

Across all of these assignments, thousands of samples have and will be tested for pathogens. While most of the samples have been free of pathogens, there have been a small number of pathogens found. The FDAs response has included voluntary recalls and import alerts, in addition to investigating the cause of the contamination.

The Path Forward for Produce SafetyOur commitment to advancing produce safety is unwavering. We will continue to work closely with our state regulatory partners to help ensure that farms understand the requirements for produce safety and to provide consistency across programs. The agency intends to advance agricultural water standards that are feasible for the people who must meet them and protect public health. And, as we move into 2020, we will reach another critical implementation milestone the initiation of routine inspections for small farms.

We know that getting this right is paramount andremain committed to working together to bend the curve of foodborne illness.

Follow this link:
Outbreaks Emphasize the Importance of Implementing Produce Safety Standards - Food Safety Magazine

Montrouge, France, January 8, 2020

DBV Technologies Reports Positive Three-Year, Long-Term Data from the PEOPLE Phase III Open-Label Extension Study of Viaskin Peanut in Children with Peanut Allergy

Patients demonstrated durable, long-term clinical benefit with an additional two years of treatment

Low discontinuations due to adverse events observed

Study represents the largest long-term peanut allergy immunotherapy trial to date, with high compliance enabling extended study participation

DBV Technologies (the Company) (Euronext: DBV ISIN: FR0010417345 Nasdaq Stock Market: DBVT), a clinical-stage biopharmaceutical company, today announced positive topline results of the three-year, open-label extension of the Phase III PEPITES trial (PEOPLE) evaluating the long-term efficacy and safety of investigational Viaskin Peanut in peanut-allergic children ages 4 to 11 years. The results demonstrate long-term clinical benefit as shown by an increase in eliciting dose (ED), which may decrease the chance of reacting to an accidental peanut exposure. After three years, 75.9% (107/141) of patients had increased their ED from baseline, and 51.8% (73/141) of patients reached an ED of at least 1,000 mg peanut protein by year three.

These new long-term data support the overall clinical benefit of Viaskin Peanut that weve observed to date in Phase II and III clinical trials. We are particularly pleased to see that approximately three out of four patients showed an increase in their eliciting dose over three years, regardless of their individual baseline, with roughly 1 in 7 patients able to consume 5,444 mg peanut protein without reacting during the Month 36 oral food challenge, said Dr. David Fleischer, Principal Investigator of PEPITES and PEOPLE, Director, Allergy and Immunology Center and Section Head, Childrens Hospital Colorado. Most peanut-allergic children react to a single peanut (300 mg of peanut protein) or less, with some reacting to as little as 1 mg, leading many children and families to experience constant fear of accidental exposure, loss of normalcy and decreased quality of life. These new data provide further evidence that Viaskin Peanut may reduce the risk of reaction from accidental exposure by increasing threshold reactivity through a treatment option that could be safe and convenient.

The PEOPLE study is an ongoing open-label extension study evaluating the long-term safety, tolerability and efficacy of Viaskin Peanut 250 g in patients who have completed the Phase III PEPITES trial. Of the 213 patients who were randomized in the active treatment arm of PEPITES and completed the 12-month trial, 198 patients opted to enter the PEOPLE study (safety population). Of these patients, 148 were considered completers after 36 months and 141 patients completed all treatment according to the study protocol without major deviations. Efficacy data were analyzed from these 141 patients (per-protocol).

Topline results from PEOPLE support the long-term tolerability and clinical benefit of Viaskin Peanut, demonstrating desensitization over 36 months of treatment. After 36 months, 51.8% (73/141) of patients reached an ED of at least 1,000 mg peanut protein, an increase relative to Month 12, 40.4% (57/141). In addition, 13.5% (19/141) of patients completed the food challenge without meeting stopping criteria at 36 months (cumulative dose of 5,444 mg). At Month 36, the mean cumulative reactive dose (CRD) was 1,768.8 mg (median 944 mg) compared to 223.8 mg (median 144 mg) at baseline.

The safety profile of Viaskin Peanut was consistent with that observed in the clinical program to date in over 1,000 patients. During PEOPLE, the most common adverse events were mild to moderate skin reactions localized to the administration site and there was no epinephrine use deemed related to treatment. No treatment related serious adverse events (SAEs) were reported. One patient experienced one case of mild anaphylaxis that was determined by the investigator to be possibly related to treatment and resolved without treatment. Treatment compliance remained high throughout the study at a mean of 98% over three years of treatment.

Exploratory analyses suggest Viaskin Peanut may offer sustained effect even after a period without treatment. All participants who reached an ED 1,000 mg at Month 36 were eligible to continue the study for two additional months without treatment while maintaining a peanut-free diet. A further double-blind placebo-controlled food challenge to determine ED was administered at the end of this period (Month 38). The analysis showed that 77.8% (14/18) of the children who completed the oral food challenge at Month 38 maintained desensitization with an ED 1,000 mg.

Story continues

Harnessing the important immune properties of the skin, epicutaneous immunotherapy represents a potentially unique mechanism of action that may support the sustained desensitization observed in this study even after a period without treatment. These data further advance our understanding of the profile of Viaskin Peanut, which is currently under review by the U.S. Food and Drug Administration and may offer a simple, once daily, non-invasive treatment option for children living with peanut allergy in the second half of 2020, if approved, said Dr. Pharis Mohideen, Chief Medical Officer of DBV Technologies. Importantly, we would like to thank the children, families and investigators for participating in this study, the largest long-term trial in this underserved disease.

The Company plans to present full study results at future medical congresses as well as submit for publication in a peer-reviewed journal.

About PEOPLEThe PEOPLE study is an open-label extension of the Phase III PEPITES trial designed to evaluate the long-term safety, tolerability and efficacy of Viaskin Peanut 250 g (NCT03013517). Participants who completed the 12-month study period of PEPITES were eligible to enroll in PEOPLE. Patients who were randomized to active treatment in PEPITES are eligible to receive up to four additional years of treatment, and those previously receiving placebo are eligible to receive up to five years of treatment.

The study evaluates the eliciting dose after three years (Month 36) of active treatment using a double-blind, placebo-controlled food challenge (DBPCFC). The starting dose of each challenge is 1 mg of peanut protein and escalates to the highest dose of 2,000 mg peanut protein; possibly repeated once to reach a maximum total cumulative dose of 5,444 mg peanut protein. For the next DBPCFCs after four and five years, the starting dose of each challenge is 10 mg of peanut protein and escalates to the highest dose of 3,000 mg peanut protein; possibly repeated once to reach a maximum total cumulative dose of 6,440 mg peanut protein.

The analysis also includes exploratory assessments of safety parameters, immune biomarkers such as immunoglobulin E (IgE) and immunoglobulin G4 (IgG4), and sustained desensitization following a two-month period without treatment.

About PEPITESThePeanutEPIT Efficacy andSafety Study (PEPITES) was a global, double-blind, placebo-controlled Phase III trial designed to evaluate the safety and efficacy of Viaskin Peanut 250 g in children ages 4 to 11 years (NCT02636699). PEPITES was conducted in 31 centers across North America (Canada and the United States), Germany, Ireland and Australia.

Eligible patients were aged 4-11 years at screening with physician-diagnosed peanut allergy, currently following a strict peanut-free diet. Other key inclusion criteria were peanut-specific IgE >0.7 kUA/L, a peanut skin prick test with a largest wheal diameter 6 mm (children 4-5 years) or 8 mm (children 6 years) at screening, and an ED (the single highest dose at which a patient exhibited objective signs/symptoms of an immediate hypersensitivity reaction) of 300 mg peanut protein based on a DBPCFC.

PRACTALL,the joint American Academy of Allergy, Asthma & Immunology (AAAAI) and European Academy of Allergy and Clinical Immunology (EAACI) published food challenge methodology that defines strict, 30-minute intervals for peanut protein dosing, was used to evaluate sensitivity to peanut at baseline and exit.Challenges were stopped when patients exhibited clear, objective symptoms based on a pre-specified symptom scoring scale. A Good Manufacturing Practice food challenge matrix was used for all peanut protein and placebo food challenges.

During PEPITES, patients responses were assessed using DBPCFCs. Patients were randomized 2:1 to receive either Viaskin Peanut 250 g or placebo for 12 months. The primary endpoint was based on a responder analysis after 12 months of treatment with Viaskin Peanut 250 g. For patients with a baseline peanut protein ED equal to or less than 10 mg, a responder was defined as a patient with a peanut protein ED equal to or greater than 300 mg of peanut protein after 12 months of treatment. For patients with a baseline ED greater than 10 mg, a responder was defined as a patient with a peanut protein ED equal to or greater than 1,000 mg of peanut protein after 12 months of treatment.

As a secondary efficacy endpoint, CRD was also evaluated in PEPITES to establish the total quantity of peanut protein that triggers patient reactions at Month 12 of active treatment versus placebo. Serological markers were also measured at baseline, 3, 6, and 12 months in order to characterize the immunological changes in patients.

During the study, investigators relied on the commonly used National Institute of Allergy and Infectious Diseases (NIAID) definition of anaphylaxis, which has been shown to be highly sensitive but only moderately specific in diagnosing anaphylaxis, in an attempt to capture as many potential reactions as possible.

Two hundred thirteen of the 238 patients randomized to the peanut-patch and 107 of the 118 patients randomized to the placebo-patch completed the study. After 12 months of therapy, patients treated with Viaskin Peanut showed a statistically significant improvement in the ED of peanut required to provoke an allergic reaction at food challenge compared with placebo. After 12 months of treatment, we observed that 35.3% of patients on Viaskin Peanut 250 g were responders, compared to 13.6% of patients in the placebo group (treatment difference = 21.7%; 95% CI = 12.4% - 29.8%; p<0.001). An increase in the CRD was also observed between the treatment and placebo groups (nominal p-value<0.001) after 12 months. The median CRD of patients in the treatment group increased from 144 mg at baseline to 444 mg at Month 12, compared with no improvement in the placebo group.

There were no cases of severe anaphylaxis, and only four of 238 patients (1.7%) dropped out due to treatment-emergent adverse events. A low rate of treatment-related epinephrine use was reported (2.9% treatment group vs. 0.8% placebo group). Ten cases in eight Viaskin Peanut patients (3.4%) of possibly or probably treatment-related anaphylaxis occurred; all were classified as mild or moderate without evidence of cardiovascular, neurologic, or respiratory compromise. Six of these ten cases were treated with epinephrine, and five of the eight patients continued on Viaskin Peanut in the study.

About DBV TechnologiesDBV Technologies is developing Viaskin, an investigational proprietary technology platform with broad potential applications in immunotherapy. Viaskin is based on epicutaneous immunotherapy, or EPIT, DBVs method of delivering biologically active compounds to the immune system through intact skin. With this new class of self-administered and non-invasive product candidates, the Company is dedicated to safely transforming the care of food allergic patients, for whom there are no approved treatments. DBVs food allergies programs include ongoing clinical trials of Viaskin Peanut and Viaskin Milk, and preclinical development of Viaskin Egg. DBV is also pursuing a human proof-of-concept clinical trial of Viaskin Milk for the treatment of Eosinophilic Esophagitis, and exploring potential applications of its platform in vaccines and other immune diseases. DBV Technologies has global headquarters in Montrouge, France and offices in Bagneux, France, and North American operations in Summit, NJ and New York, NY. The Companys ordinary shares are traded on segment B of Euronext Paris (Ticker: DBV, ISIN code: FR0010417345), part of the SBF120 index, and the Companys ADSs (each representing one-half of one ordinary share) are traded on the Nasdaq Global Select Market (DBVT).

Forward Looking StatementsThis press release contains forward-looking statements, including statements about the potential of the EPIT platform and Viaskin Peanut as a treatment for peanut-allergic children. These forward-looking statements are not promises or guarantees and involve substantial risks and uncertainties. Factors that could cause actual results to differ materially from those described or projected herein include risk associated with uncertainties associated generally with research and development, clinical trials and related regulatory reviews and approvals. A further list and description of these risks, uncertainties and other risks can be found in the Companys regulatory filings with the French Autorit des Marchs Financiers and U.S. Securities and Exchange Commission, including in the Companys Annual Report on Form 20-F for the year ended December 31, 2018. Existing and prospective investors are cautioned not to place undue reliance on these forward-looking statements, which speak only as of the date hereof. The Company undertakes no obligation to update or revise forward-looking statements as a result of new information, future events or circumstances, or otherwise, except as required by law.

DBV Investor Relations Contact Sara Blum ShermanSenior Director, Investor Relations & Strategy+1212-271-0740sara.sherman@dbv-technologies.com

DBV Media Contact Joe BeckerVP, Global Corporate Communications +1646-650-3912joseph.becker@dbv-technologies.com

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DBV Technologies Reports Positive Three-Year, Long-Term Data from the PEOPLE Phase III Open-Label Extension Study of Viaskin Peanut in Children with...

Every year for the past 10 years, U.S. News & World Report ranks the Best Diets Overall. Their goal is to evaluate dozens of the most popular diets in America and use input from nutritionists and other health and weight loss specialists, rank them according to which ones are actually best for your health and fitness goals, as well as long-term weight loss and/or management.

Thats all well and good, but we all know that a diet that is good for someone who gets the bare minimum of exercise out of a sense of obligation is not necessarily the right eating plan for someone who rides as much as they can.

So we hit up Leslie Bonci, M.P.H., R.D., owner of Active Eating Advice and co-author (with yours truly) of Bike Your Butt Off to sort through this years Best of list, which included 35 diets for 2020, and winnow it down to the best of the best for everyday endurance athletes like us.

Here are the 10 best of the Best Diets Overall for Cyclists. (Note: Any of these diets can work for endurance athletes; they are not ranked in any order.)

No surprises here. The Mediterranean Diet was ranked #1 by U.S. News and was Boncis first suggestion for a way to eat that is really good for pretty much everybody, especially active people.

This diet is based off of the eating habits of people who live in the Mediterranean region, including those in France, Greece, and Spain. Its foundation is built on a wide variety of plant foods including fruits, vegetables, whole grains, beans, nuts, and legumes. It includes eating fish and seafood at least a couple of times a week; moderate amounts of poultry, eggs, cheese, and yogurt; regular use of olive oil and herbs and spices; small amounts of sweets and red meat, and moderate amounts of red wine (if you drink).

The Mediterranean Diet is good for decreasing inflammation, which is important if you are an endurance athlete, Bonci says. Its also easy. You can buy hummus at any grocery store. You can make a pasta dish with canned tomatoes and cannellini beans with olive oil and garlic, and youre not only giving yourself the fuel you need to ride, but also are helping keep yourself healthy.

DASH stands for dietary approaches to stop hypertension. The diet emphasizes fruits, vegetables, whole grains, lean protein, and low-fat dairy, which are rich in blood pressure-lowering nutrients such as potassium, calcium, protein, and fiber. It discourages foods that are high in saturated fats such as fatty meat and tropical oils, as well as sugary drinks and sweets. It also limits sodium intake to the American Heart Associations 2,300 mg daily limit. The National Heart, Lung, and Blood Institute promotes the DASH diet; U.S. News ranked it #2, and Bonci gives it a thumbs up for cyclists, as well.

Some people are at higher risk for high blood pressure because they are, no matter how much they exercise, and medications can have unwanted side effects, Bonci says. DASH has performed as well as the anti-hypertension medications on the marketplace and it provides the energy you need to do your sport.

Day to day, the DASH diet provides plenty of sodium even for endurance athletes, Bonci says DASH emphasizes potassium, which has blood pressure lowering effects by shifting the potassium to sodium ratio in your diet. If youre riding, training, or racing in the heat, youll need to take your sweat loss into account and use sports drinks accordingly. You may need to add extra salt or salty foods to optimize your electrolyte intake, she says.

This flexible vegetarian diet, which is mostly, but not exclusively plant-based, tied for #2 in the U.S. News rankings. The diet became popular in 2009 after the release of The Flexitarian Diet: The Mostly Vegetarian Way to Lose Weight, Be Healthier, Prevent Disease and Add Years to Your Life by registered dietitian Dawn Jackson Blatner.

The Flexitarian Diet encourages plant-based eating, including non-meat proteins like beans, peas, eggs, and other dairy foods. The diet allows 9 to 26 ounces of meat per week, or two to five meatless days per week, depending on your wants and needs. Bonci likes it because many athletes need that flexibility.

People dont train the same way every day. There are people who feel like they need meat during heavy training or after a hard ride. They want more than a salad or vegetables, Bonci says. This way, they can put salmon or chicken or a chop on their plate without feeling guilty, and give themselves the protein they personally need to perform well for strength, speed, and stamina.

Plus, there are also some environmental benefits to reducing your meat consumption, which is one more thing to feel good about.

MIND is short for Mediterranean-DASH Intervention for Neurodegenerative Delay. This mash-up diet was developed based on clinical trials published in 2015 that found that older adults who rigorously followed key brain-protective elements of the Mediterranean and DASH diets slashed their risk of Alzheimers by 53 percent. Those who stuck to the hybrid eating plan only moderately well still decreased their risk by 35 percent.

Key elements of the MIND diet are beans, berries, whole grains, fish, green leafy and other vegetables, nuts, poultry, olive oil, and wine (if you drink alcohol). It steers people away from sweets, fried foods, cheese, butter and stick margarine, and red meats. It came in at #5 in the U.S. News rankings. Bonci believes its worth a look, especially for older athletes.

We want to be able to ride into our 80s and 90s and that means not just fueling your legs, but also fueling for the neck up, she says. Food that keeps your mind sharp also improves your ability to perform, and MIND certainly does that.

Coming in at #9 on the U.S. News list is the Nordic Diet, based off a 2017 book The Nordic Way. Strictly speaking, it focuses on foods common in the Scandinavian region such as elk, lingonberries, and Icelandic yogurt. But you can follow the basic tenets, which include eating locally-sourced, nutrient-dense foods, low-glycemic carbs, and protein-rich foods wherever you live.

The diet was developed by scientists in Denmark to improve public health, and the mission extends beyond nutrition and includes a nod to environmental wellness. It emphasizes eating more fruits and vegetables, whole grains, and foods from seas, lakes, and wild environments. It also focuses on eating organic, avoiding additives, cooking at home, and producing less food waste.

This is a feel-good as well as do-good diet, and thats really resonating with people today as we think more about sustainability and limiting what goes into landfills, Bonci says. Even if you do not live by water where you can get fresh seafood, there are still good options. You can use frozen and canned foods from quality sources to get fish and seafoods into your diet. And the extra omega-3s are good for lowering inflammation.

Short for therapeutic lifestyle changes, the TLC diet was created by the National Institute of Healths National Cholesterol Education Program to help people keep their blood lipid levels in check for better heart health. It is grounded in whole grains (at least six servings a day from complex carbohydrate foods) and vegetables and legumes. It also includes a couple of servings of fruits and low-fat dairy a day. TLC limits eggs and animal proteins, as well as fats and oils.

Though the science on eggs and other cholesterol-containing foods is by no means settled, this eating style can be good for endurance athletes because its centered on complex carbohydrates, Bonci says.

The TLC diet has an allowance for more carbohydrates, which is good for endurance athletes who sometimes unnecessarily shortchange themselves on the carbs they need for their sport, Bonci says. Theres an emphasis on legumes, which pull double duty as protein and carbohydrate sources, as well as helping lower cholesterol. You can ride until the cows come home and still have elevated lipid levels. This diet may help fuel your riding and lower your cholesterol.

Tied for #5 on the U.S. News list, Volumetrics is a diet based on a book of the same name: The Ultimate Volumetrics Diet by Penn State nutrition professor Barbara Rolls, which was designed to help people feel fuller on fewer calories.

The food plan categorizes foods based off of energy density and water content, with the focus on building the base of your diet around foods with low energy density and high water content such as fruits, non-starchy vegetables, and soups, and going easy on the highest energy density foods such as sweets, butters, and oils.

Obviously, as an athlete, sometimes you need high-energy foods to fuel your ride (especially since they tend to be the most portable for a jersey pocket). But otherwise, we often want to eat more food than we need, which is where Volumetrics can help, Bonci says.

This diet can be good for endurance athletes on two levels: Sometimes when people exercise, they get hungrier and want to eat a lot of food. This diet lets you eat that volume of food and feel full without excess calories, Bonci says. Because it focuses on the liquid content of food, it also helps keep you hydrated.

Like the Mediterranean Diet, there is no one single Asian Diet, but rather this food plan, also known as the Asian Heritage Diet, is based off of how people in Asian countries eat, as people in these regions generally weigh less and have lower rates of obesity-related disease than those following the standard American diet.

The foundation of the Asian Diet pyramid is a daily dose of leafy greens, legumes, nuts and seeds, vegetables, soy foods, whole grains, and herbs and spices. You eat fish or shellfish twice a week; moderate portions of eggs, poultry, and cooking oils, and less frequent servings of red meat and sweets. You also drink plenty of water and unsweetened tea. U.S. News ranked it #14.

You cant go wrong with the emphasize on fruits, vegetables, and legumes for a solid nutritional base, Bonci says. Most of the carbohydrates come from various types of rice and udon noodles, so this diet can be good for people who feel weighed down by bready carbohydrates or who are gluten sensitive, but dont have celiac disease.

Tied in 9th place on the U.S. News list with the Nordic diet is eating a vegetarian diet. A vegetarian diet is a solidly plant-based diet that does not include animal foods such as meat and poultry, but opens the door to foods that come from animals such as eggs and dairy. Some vegetarians avoid eggs and/or dairy as well. Vegans exclude all animal and animal-based foods.

All of the top-ranking diets are plant-based, and research shows that eating more plants improves your health on almost every level, so it makes sense that vegetarian eating gets high marks here. Bonci likes it because its healthy and flexible enough to cover all the bases for her athletes.

Generally, my plant-based athletes do a better job with getting enough carbohydrates, she says. They also get more essential phytonutrients that support their general health, including lowering inflammation and building immunity.

Weight Watchers, now known as WW, as the company steers toward well-being and healthy living, not just weight, came in at #4 on the U.S. News list. Of course, anyone following WW is still primarily interested in shedding pounds and/or maintaining weight loss, so the emphasis is on keeping calories in check.

WW uses what it calls a SmartPoints system to assign every food and beverage a point value. You get so many points per day based on your goals, and you can choose whatever you want to eat to meet those goals. You can track this whole process through a WW mobile app that includes point values for more than 285,000 foods.

If youre actively trying to lose weight, WW can be a systematic way to do so, Bonci says. My analytical clients love it. It is app-driven, and you can track what youre eating along with riding time, miles, daily steps, and all the other things youre tracking for a complete picture. You also get more points the more you exercise, so your riding is rewarded, which is a nice psychological bonus.

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Which of the "Best Diets Are Actually Good for Cyclists? - Bicycling

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If eating healthier is one of your New Years resolutions, maybe youre thinking about adding seafood to your diet. It can be loaded with nutrients, but some varieties provide more health benefits than others, and a few might even pose a health risk. Consumer Reports sorts through the science to deliver some healthy seafood recommendations.

Many seafood options are high in protein as well as omega-3 fatty acids, which have been shown to reduce blood clots that can cause heart attacks and strokes. CR recommends getting omega-3s by eating seafood instead of taking a fish-oil supplement.

A few great choices: anchovies, Atlantic mackerel, Pacific chub mackerel, herring, oysters, sardines, trout, and wild and Alaskan salmon (canned or fresh).

More good choices, but with slightly less omega-3, include canned light tuna, catfish, crab, flounder, sole, lobster, shrimp (wild and most U.S.-farmed), tilapia, scallops, and wild squid.

One thing to keep in mind is that eating more fish could increase your risk of mercury intake. To reduce your exposure to mercury, CR says to eat these types of fish rarely, if ever: bigeye tuna, Gulf tilefish, king mackerel, marlin, and orange roughy.

If you want to venture into seafood but avoid breaking the bank, CR recommends trying out anchovies, sardines, canned salmon, and light-chunk canned tuna, which are less expensive options.

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Adding seafood to your diet to eat healthier? Here are the best options - WTKR News 3

Fed up starting a diet in January and finishing it in February?! Make this year different by being armed with all you need to know about the latest weightloss trends.

Are the most popular diets always the best? How do you sort fad from fab? We asked Clinical Nutritionist Suzie Sawyer, who gives us the lowdown. Shes picked the five diets likely to be the biggest this year, and explains how to pick the very best diet in 2020 for you (and what you need to watch out for)

What it looks like: Eggs and bacon for breakfast. Chicken and salad for lunch and steamed fish with mixed vegetables for dinner.

How it works: Its super-low carbs, with high fat, pushing the body into ketosis; where the body is forced into breaking down fat for fuel. Whilst theres certainly merit in keeping a diet low in carbs overall, which reduces the release of the fat-storing hormone insulin, following the Keto for a prolonged period can lead to acidosis or at the very least mood swings, constipation and energy lows.

However, its certainly very effective for weight loss and you can choose the rate at which you want to lose weight by closely monitoring the total number of calories youre eating on a daily basis. For example, if you want to lose a kilo per week (a sensible approach), an average-sized woman would need to eat around 1,500 calories daily. Around 65% of those calories would come from fat.

Pros and cons: Weight loss can be achieved quickly, and with around 30% of calories coming from protein, the body wont lose muscle mass, which frequently happens on weight loss plans. However, youre likely to have quite a few nutrient deficiencies especially calcium as the diet contains no dairy or other calcium-rich foods such as soya milk. If youre following a diet like this you might want to consider a high potency daily multivitamin and mineral such as Alive! Ultra Wholefood Plus.

Verdict: Probably not a diet for the long-term but can be effective for weight loss in the short term, with the potential of reducing the growing obesity crisis in the UK.

What it looks like: Spinach, mushroom and tomato omelette to start the day. Wild salmon salad for lunch and organic roasted chicken with mashed sweet potatoes, broccoli and peas for dinner. Its not going to be cheap!

How it works: Its basically a throw-back to caveman times! So, its based on meat, fish, vegetables, fruit, nuts and seeds. However, out go dairy, sugar, grains, legumes and beans. The good news is that since its based on healthy eating principles, with foods that are not processed or pumped full of hormones, its certainly not in fad territory.

Pros and cons: Your diet will be very clean with no refined foods allowed. It naturally follows that youll be getting a great range of nutrients. However, the Paleo Diet could lead to deficiencies in the mineral iodine, since dairy is one of the main sources. We know from our National Diet and Nutrition Survey (NDNS)2 data that 17% of women of child-bearing age are iodine-deficient. Iodine is key for growth and brain development during pregnancy.

Verdict: Its not a fad but it carries a high price tag!

What it looks like: Homemade beans on wholegrain toast for breakfast. Chunky vegetable soup with barley and tofu for lunch and vegetarian goulash with wholegrain brown rice for dinner. Youll not be hungry on this one!

How it works: The vegan diet contains no foods from animal sources at all, therefore it will naturally contain lots of nutrient-rich fresh fruits and vegetables, wholegrains, beans and legumes. Another positive of the diet is that since our food chain is far from perfect with tonnes of animal products being pumped full of chemicals and antibiotics, youll be escaping their onslaught!

Pros and cons: The vegan diet is generally nutrient-dense with good levels of lots of key trace minerals such as magnesium, potassium and calcium. However, vegans can sometimes miss out on vital vitamins, especially vitamin B12. Interestingly, tempeh is taking over from tofu in terms of popularity as a vegan protein source. Tempeh contains probiotics, which naturally encourage the bodys production of vitamin B12, so this could help to plug some of the gaps. However, taking a daily multivitamin is recommended.

Verdict: Veganism is certainly increasing in popularity, but many people have had to revert to eating some animal protein due to varying health issues, often associated with low protein intake.

What it looks like: Egg white omelette with spinach and mushrooms for breakfast. Chicken salad with avocado for lunch and roasted cod with veggies for dinner.

How it works: Its based on being In the Zone where your body better manages the insulin response and has more control of inflammatory issues. The diet requires a balance of 1/3 protein and 2/3 carbohydrates with just a small amount of monounsaturated fats from avocado, olive oil and nut butter.

Pros and cons: The great news about this diet is that it includes plenty of colourful foods every day and is much more likely to give the body the nutrients it needs; richly coloured fruits and vegetables are loaded with vitamins and minerals, plus antioxidants although starchy veg and highly sugary fruits such as bananas should be avoided.

However, its lacking in essential polyunsaturated omega-3 fats found in oily fish, nut and seeds. These fats are needed for hormone balance, glowing skin, healthy eyes, heart and brain. However, any diet that reduces inflammation can certainly promote longevity.

Verdict: Most criticism of this diet has been about its sustainability and the difficulties in maintaining it with a busy lifestyle.

What it looks like: Eggs, smoked salmon and avocado for the first meal. Chicken, broccoli and quinoa for dinner.

How it works: The usual routine is to skip breakfast and eat one meal around 1pm and another around 8 pm. The body is then fasting for 16 hours. This diet will produce weight loss because the body burns fat when its in the post-absorptive phase of digestion.

This means its not been fed for a while and insulin levels are low, allowing fat burning to happen. Problems can arise because there are only two windows of opportunity for eating well-balanced, nutrient-rich foods with a good proportion of macronutrients.

Pros and cons: There are many health benefits to this diet, especially relating to heart disease and inflammatory issues. However, it may be low in antioxidants, which can affect the immune system, because theres less opportunity for food intake overall.

Verdict: This needs to be strictly followed to stand any chance of the body getting what it needs.

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A leading clinical nutritionists verdict on the most popular and best diets of 2020 - woman&home

When you're picking croutons from your lightly balsamic-ed chicken salad while the table shares a blooming onion, it's fair of you to wonder if the science behind diets like "paleo" and "keto" is really legit. Like, if this is really how Paleolithic people ate, did they not have any craving for carbohydrates, one of the human body's three essential macronutrients?

The answer is that fitness bloggers who encourage you to eat like "cavemen" apparently haven't kept up with the science, because arecent study on published in the journalScience has concluded from archeological evidence that anatomically modern humans were in fact roasting and eating plant starches, as early as 120,000 years ago.

The findings were shared ScienceDaily.com, in an article titled "Earliest evidence of the cooking and eating of starch."

"New discoveries made at the Klasies River Cave in South Africa's southern Cape," the introduction read, "where charred food remains from hearths were found, provide the first archaeological evidence that anatomically modern humans were roasting and eating plant starches, such as those from tubers and rhizomes."

The charred rhizomes were found in Borner Cave, South Africa, and were eventually identified to the genus "Hypoxis L." This is significant because the herbaceous plant "Hypoxis angustifolia Lam." is aplenty nowadays, in fertile areas of sub-Saharan Africa. The authors of the study suggest that "in those areas and possibly farther north during moist periods, Hypoxis rhizomes would have provided reliable and familiar carbohydrate sources for mobile groups."

Long story short, people have been roasting taters so to speak for quite some time, and it's unlikely that a few fitness gurus in the tribe rose to peak-physique by skipping out on starch.

The study's lead author Cynthia Larbey of the Department of Archaeology at the University of Cambridge said that, although "the genetic and biological evidence previously suggested that early humans would have been eating starches," this kind of research has not been done before.

And although this is great news for the archeologists looking to further their investigation of Middle Stone Age communities, we should all just be psyched that we can stop talking about the "paleo diet" like it's a fancy, post-neanderthal diet hack, and start ordering fries again like the opportunistic species we've always been.

h/t The Takeout

Read more:
The Real Paleo Diet Included More Carbs Than We Thought, According to Scientists - Thrillist

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For many consumers, the desire to nurture and protect the environment has motivated the decision to follow a vegan diet. However, the low carbon diet could potentially attract a greater following than veganism due its relatively more flexible approach to reducing the greenhouse gas emissions associated with ones diet.

In fact, 60% of global consumers find low carbon footprint to be an appealing food and drink claim, compared with 39% of global consumers who find vegan to be an appealing food and drink claim, according to GlobalDatas 2019 Q3 global consumer survey.

Whereas veganism does not permit the consumption of any animal or animal-derived products, the low carbon diet allows for the consumption of any food/drink items as long as they align with the broader goal of reducing the carbon emissions of ones overall diet. This could include reducing meat and dairy consumption, increasing ones intake of local foods, and reducing food and packaging waste.

This diet also recognises that not all vegan foods have a low carbon footprint. For example, exotic fruits that require importation from abroad. It is for this reason that Leles vegan caf in London recently announced that it will no longer include avocado in its dishes to avoid indirectly fuelling illegal deforestation and environmental degradation. The appeal of a low carbon diet, therefore, spans consumers who are already vegan and those who simply want to reduce their carbon footprint, hence its broader appeal.

In future, low carbon certifications could become mainstream and serve as a way of verifying the environmental impact of a food/drink. This goes beyond simply indicating the absence of animal or animal-derived products, which vegan certifications signal.

GlobalData is this websites parent business intelligence company.

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Is the 'low carbon' diet the new veganism? - Verdict Foodservice