Extrusion improves the availability of energy and amino acid in swine diets, potentially reducing the diets cost enough to make up for the added processing, according to new research from the University of Illinois.

Previous research, according to University of Illinois animal science professor Hans Stein, had indicated that extrusion would increase the digestibility of starch, which would in turn increase the availability of energy in the diet and therefore decrease the overall amount of grain needed to feed the animal. The resulting research determined this relationship held true for corn and sorghum, but did not observe the same increase in red winter wheat.

The research team tested all three ingredients, extruding half of the corn, sorghum and wheat collected for the study. They then formulated diets with either extruded or non-extruded grains and analyzed the difference in digestibility.

By gelatinizing the starch contained within the grains, the experiment increased the energy available from corn and sorghum. Extrusion also appeared to increase the digestibility of amino acids, particularly in corn.

The overall increase in digestibility would reduce the need for key inputs in swine diets, and the increased availability of amino acids from corn would further reduce the need for soybean meal, according to Stein.

While Stein said the team did not calculate the potential difference in cost, he thought the benefits observed in the study would easily pay for the extrusion here.

The caveat, he said, is that extruded diets for swine are difficult to come by.

It would be better, he said, but Im not sure you can find it, because we have very little extrusion capacity.

Unless the U.S. animal feed industry undergoes a shift and extrusion becomes more widely available in livestock feed, Stein said the limited availability and specialty nature of extrusion would remain a hurdle for producers looking to try extruded grains in diets of their own.

Its probably not something that will be economical for a small producer who is producing his own feed, Stein said.

Read this article:
Grain extrusion may be cost effective in swine diets - FeedStrategy.com

Dietary patterns with higher inflammatory potential were significantly associated with a higher incidence of cardiovascular disease (CVD) and stroke in a new pooled analysis of three prospective cohort studies.

The analysis included 210,145 US women and men followed for up to 32 years in the Nurses' Health Studies I and II and the Health Professionals Follow-up Study.

After adjustment for use of anti-inflammatory medications and CVD risk factors, those whose dietary pattern ranked in the highest quintile of inflammatory potential had a 38% higher risk of CVD (hazard ratio comparing highest to lowest quintiles, 1.38), a 46% higher risk of coronary heart disease (HR, 1.46), and a 28% higher risk of stroke (HR, 1.28), all P for trend < .001.

Jun Li, MD, PhD, and colleagues at Harvard T.H. Chan School of Public Health and Harvard Medical School Boston, Massachusetts, published the findings of their study in the November 10 issue of theJournal of the American College of Cardiology.

The inflammatory potential of a diet was assessed using a food-based, dietary index called the "empirical dietary inflammatory pattern" or EDIP.

In an interview, Li explained that the EDIP was developed 4 years ago by many of the same authors involved with this study, including nutrition heavyweights Walter C. Willett, MD, DrPH, and Frank B. Hu, MD, PhD, both from Harvard.

"We summarized all the foods people eat into 39 defined food groups and did a reduced-rank regression analysis that looked at these 39 food groups and three inflammatory markers interleukin-6 (IL-6), C-reactive protein (CRP), and tumor necrosis factor alpha receptor 2. We found 18 food groups that are most predictive of these biomarkers, and the EDIP was calculated as the weighted sum of these 18 food groups."

Individuals who had higher intakes of green leafy vegetables (kale, spinach, arugula), dark yellow vegetables (pumpkin, yellow peppers, carrots), whole grains, fruits, tea, coffee and wine had lower long-term CVD risk than those with higher intakes of red meat, processed meat, organ meat, refined carbohydrates, and sweetened beverages.

The associations were consistent across cohorts and between sexes and remained significant in multiple sensitivity analysis that adjusted for alcohol consumption, smoking pack-years, use of lipid-lowering and antihypertensive medications, sodium intake, and blood pressure.

In a secondary analysis, diets with higher inflammatory potential were also associated with significantly higher biomarker levels indicative of more systemic, vascular, and metabolic inflammation, as well as less favorable lipid profiles.

"We wanted to be able to provide guidance on dietary patterns and food combinations," said Li. "If you tell people to eat more polyunsaturated fats instead of saturated fat or trans fat, most people don't know what foods are higher and lower in those nutrients. Also, many foods have different nutrients some of which are good and some of which are bad so we wanted to help people find the foods with the higher proportion of healthy nutrients rather than point out specific nutrients to avoid."

Researchers used prospectively gathered data from the Nurses' Health Studies I and II starting from 1984 and from the Health Professionals Follow-up Study. After excluding participants with missing diet information or previously diagnosed heart disease, stroke or cancer, over 210,000 participants were included in the analysis. Participants completed a survey every 4 years to ascertain dietary intake.

In an editorial comment, Ramon Estruch, MD, PhD, from the Hospital Clinic in Barcelona, Spain, and colleagues suggested that it might be time for better dietary guidelines.

"A better knowledge of health protection provided by different foods and dietary patterns, mainly their anti-inflammatory properties, should provide the basis for designing even healthier dietary patterns to protect against heart disease," the editorialists write.

They added extra-virgin olive oil, fatty fish, and tomatoes to the list of foods with "established anti-inflammatory activity."

In comments to theheart.org | Medscape Cardiology, Estruch said the findings of this new study are confirmatory of the PREDIMED trial, which showed a reduction in risk of major CV events in individuals at high cardiovascular risk assigned to an anti-inflammatory Mediterranean diet pattern supplemented with extra-virgin olive oil or nuts as compared with those assigned to a reduced-fat diet.

"The study of Jun Li et al confirms that an anti-inflammatory diet is useful to prevent cardiovascular events and, more important, that healthy dietary patterns may be even healthier if subjects increase consumption of foods with the highest anti-inflammatory potential," he said, adding that "mechanistic explanations add plausibility to the results of observational studies."

Estruch was the principal investigator of PREDIMED. This trial was originally published in 2013 and then retracted and republished in 2018, with some required corrections, but the results had not materially changed.

Li is supported by grants from the National Institute of Diabetes and Digestive and Kidney Diseases and Boston Nutrition Obesity Research Center. Estruch has disclosed no financial relationships relevant to the contents of this article.

J Am Coll Cardiol. Published online November 3, 2020. Full text, Editorial

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Proinflammatory Dietary Pattern Linked to Higher CV Risk - Medscape

STASIA RAEBEL | STAFF REPORTER | smraebel@butler.edu

Dining with dietary restrictions and allergies can be a challenge for some Butler students. In order to ensure they will get food that is safe for their needs, these students often need to be especially careful when choosing their meals.

There are eight major allergens defined under the Food Allergen Labeling and Consumer Protection Act of 2004: eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, milk and soy. Many Butler students deal with these allergies, along with other dietary restrictions, such as vegetarianism, veganism and gluten intolerance. These restrictions affect their daily experiences in the dining halls, and the dining staff are prepared to help students navigate the menu if they have any concerns.

Kayla Hayes, a junior critical communications and media studies major, is allergic to peanuts, tree nuts, eggs and seafood. Her allergies are very severe, and she carries an Epipen in case she has a reaction.

Growing up with allergies, you kind of know what you can and cant have, Hayes said.

About three times a week, Hayes will see foods in the dining halls that she knows she cannot have, so she will steer clear of it. There are also menus listed on televisions throughout the dining halls. However, Hayes explained that there was a time this year where she did not read the menu and had an allergic reaction. She got what she assumed was chicken and peppers, but it was actually a chicken-peanut stir fry.

I was fine, I took Benadryl and everything, but that definitely made me more cautious, Hayes said.

The menu does not include a label indicating peanuts or tree nuts, so Hayes explained that after the meal did not sit right with her, she found the ingredients by looking in the dining section on the Butler App. There, she was able to see the name of the menu item and the nutritional value.

I kind of put two and two together, and I saw that it had peanuts in there instead of peppers, Hayes said.

She explained that she probably would not have realized that there were peanuts without looking on the app. To help prevent this in the future, Hayes said she will try to be more aware. She also suggests that a label should be put on the food in the dining hall, so people with allergies can clearly see when there is an allergen.

Butler Universitys dietician Katy Maher highly advocates for a one-on-one approach between students with either food allergies or dietary restrictions and the dining staff. In this approach, students will speak directly with staff members when ordering their food to ask about the food items contents. This ensures students will find food items they can have.

We believe a one-on-one approach is safer than attempting to label dishes with all possible allergens, Maher said. Things can get substituted at the last minute after menus are printed or posted online.

Maher said she along with Bon Apptit Management Company staff take food allergies very seriously. While the eight major allergens can be found in all dining cafs on Butler, Maher explained that they will try to clearly indicate them in the dishes in which they appear. For example, they will label mashed potatoes with butter or milk as creamy mashed potatoes on the menu, so a student with these allergies would be able to avoid it.

To provide the best experience for students, Maher suggests students identify themselves to her or another staff member to help them navigate the menu.

Since everything is cooked from scratch onsite, we can easily tell you what ingredients are in a specific dish and make modifications if necessary, or prepare and set aside food ahead if necessary, Maher said.

Students can also request specially-plated meal options to meet their needs by filling out a form, usually the day before. Additionally, in the Marketplace Cafe at Atherton, students can go to Latitude station to receive a meal prepared without any of the major 8 allergens or gluten.

If students prefer to go to the regular stations in the dining halls, they will still be able to find something they can eat.

Before each meal period, Maher said they will pull aside the people who work at the front of the house, by the food, to tell them what is included in the meals. All questions about allergies are directed to a chef or a manager to ensure students will get through the lines in a timely manner.

Dining employees have orientation and on-the-job training to get Food Allergy and Research Education, known as FARE. Maher said staff members switch out their gloves, knives and boards between each task. They also use different utensils when serving separate items to prevent cross-contamination.

If students are ever uncertain, Maher encourages them to ask questions. She said they can always make something for them, and they are always happy to answer any of the students concerns.

Tom Pieciak, a senior jazz studies major, is allergic to milk protein, which means he cannot eat milk, dairy and beef. He said he feels Bon Apptit has done a better job than the previous food provider in terms of helping students with allergies.

A new food provider was definitely a great first step [in helping students with food allergies] because they are definitely a lot more transparent with the ingredients and the allergies, Pieciak said.

Because he is allergic to something that is commonly found in many foods, Pieciak explained that there were days where the options were pretty slim for him.

When choosing a meal, Pieciak usually relied on what he knew, as there were options that hed confirmed were dairy-free. If he was uncertain, Pieciak said he would usually ask the workers, but sometimes he would not feel like taking a risk and just avoid certain foods altogether.

I think one thing that would help would be to get more alternatives to whatever that allergy or dietary preference is, Pieciak said.

There are many dairy-free options at Butler, and there are plant-based cheeses, milks and meats that are popular for vegans and vegetarians. Pieciak believes these options should be expanded in the dining halls, and they should be as available and accessible as the regular food being served.

Olivia Throop, a first-year dance arts administration major, is a vegetarian, and agrees that she would like to see more options available.

While Throop explained she is able to find enough food options that are free of meat, she sometimes worries she is not getting enough of the right kind of food, because she said there are typically just one, sometimes two, main vegetarian options.

There are many times where there wont be a protein for me, or it wont be appealing to me, Throop said. It isnt hard for me to get all the food I need, but it is hard to get all the nutrients I need.

Throop said it can also be challenging to distinguish the vegetarian options from the options with meat. Throop said that asking workers usually helps clarify this, especially if the workers asked their supervisors, however she would appreciate more clear labels.

I really do think that by providing a clear explanation of what food dishes are and what they contain will help the students at the university feel more safe with the food options they are eating, Throop said.

Related

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How to dine with dietary restrictions, allergies at Butler - The Butler Collegian

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NASHVILLE, TENNESSEE OCTOBER 22: U.S. President Donald Trump (L) and Democratic presidential nominee Joe Biden participate in the final presidential debate at Belmont University on October 22, 2020 in Nashville, Tennessee. This is the last debate between the two candidates before the election on November 3. (Photo by Chip Somodevilla/Getty Images)Update: As of Election Night, many states have been called, but several critical ones are still in flux. According to FiveThirtyEight, we can expect near-complete results from Wisconsin and Michigan tomorrow. Pennsylvania, however, likely wont have a final outcome until Friday, November 6, reported The New York Times.This story was originally published on November 3, 2020 at 12:08 p.m.After saying goodbye to a couple dozen Democratic candidates (at least, it felt like that many), enduring countless Donald Trump Twitter meltdowns, and somehow surviving two Trump-Biden debates later, weve finally made it to Election Day. As this year has seen nationwide anti-racism protests, the COVID-19 pandemic, and rising poverty and unemployment rates in America, very few elections if any have felt as important as this one. In response, Americans are voting like never before. As of Sunday, a majority of states reported record early voting numbers; Texas has already officially surpassed its total turnout from 2016. But since many states are also seeing record numbers of mail-in ballots, it could take awhile for the final results to roll in. So, its no wonder that everyone is asking: When, exactly, will we know the election results?Though it is possible that we will have the results on Tuesday night, experts are warning Americans to prepare for an Election Week (or possibly even an Election Month) instead of an Election Day. But this actually isnt uncommon: In the last presidential election, for instance, it took officials in Michigan over two weeks to call Trumps victory over Hillary Clinton. And technically, even when results are called the night of Election Day, those are just projections.From a legal perspective, there are no results on Election Night, and there never have been, election law professor Edward B. Foley told The Atlantic. The only thing that has ever existed on Election Night are projected results that the media has helpfully provided to its audiences.Historically, absentee ballots have also slowed down election results. In 2012, Barack Obama was already reelected before election officials announced that he had officially beat out Mitt Romney in Florida by just 74,000 votes. Not coincidentally, several key counties in the state reported unusually high numbers of absentee ballots that year: About 28% of Floridas voters sent in their ballots by mail.However, there is some reason to think that states like Florida might be called sooner this year. The majority of the U.S. allows officials to begin sorting and counting mail-in ballots prior to Election Day, which should speed up the process, as people have been mailing in their ballots for many weeks now. That said, there are four states that will only begin processing mail-in ballots today, and some counties in one of these states Pennsylvania, a critical battleground state wont even begin counting ballots until tomorrow. Officials in Pennsylvania and Michigan also a key swing state have both warned that results could take days to report, according to the New York Times.Delayed mail-in ballots could also affect when we get results. Washington, D.C. and 22 states which, in total, comprise 59% of the Electoral College will count all mail-in ballots postmarked before or on November 3, even those that dont arrive until after Election Day. Despite the Republican Partys incessant efforts to squash it, Pennsylvanias election board implemented a three-day extension, promising to count all mail-in ballots that arrive on or before November 6. However, if the race is tight and Pennsylvanias results have a narrow enough margin, the Supreme Court might revisit or challenge the extension; in preparation, the election board agreed to separate the mail-in votes they receive after the polls close on November 3.Trumps threat to fight against the outcome if Biden wins in Pennsylvania could also complicate matters. The president logged onto Twitter to express his frustration with both the states extension and the possible delay. The Election should end on November 3rd., not weeks later! he tweeted over the weekend. Before that, he wrote, A 3 day extension for Pennsylvania is a disaster for our Nation, and for Pennsylvania itself. The Democrats are trying to steal this Election.Trump is likely afraid of what Foley dubbed the blue shift essentially, an explanation as to why Democratic votes are often counted later. Foley noted a pattern thats taken hold since 2004: Almost every election, officials have counted large swaths of Democratic votes after Election Day. He connected this trend to the Help America Vote Act, which was signed into law in 2002 and allows voters to cast provisional ballots if they believe they are eligible but dont appear on the register. By nature, provisional ballots are not counted until they are verified by officials days after the election.Voters who cast them also predominantly belong to demographics that typically vote Democrat. It is not unreasonable to expect Trumps Democratic opponent in 2020 to gain on Trump by over 20,000 votes in Pennsylvania during the period between Election Night and the final, official certification of the canvass, Foley predicted in 2019, before the COVID-19 pandemic complicated matters even further.Now, its likely that mail-in votes, not just provisional ones, will cause this shift. According to an NBCLX/YouGov poll, 65% of Democrats voted by mail this year, compared to 49% of Independents and just 35% of Republicans. This makes sense, since, you know, Trump has tried to convince his voters that mail-in voting increases the risk of fraud and that mailmen are selling the ballots and dumping them in rivers. Checks out, right? (All of these claims have been disproven.)But even with provisional ballots and mail-in votes and Republican attempts to suppress the latter slowing down the process, theres still a lot well know by the end of the day. For example, North Carolinas Board of Elections predicts that 80% of votes will be released as early as 7:30 p.m. Governor Tony Evers also said that Wisconsins results will be in by Election Night or, at the latest, the next morning. And although states like Pennsylvania and Arizona might not have results until next week, theres a good reason: Officials are just ensuring every vote is counted and every voice is heard, even if it takes a little longer than usual.Like what you see? How about some more R29 goodness, right here?On Election Day, Trump Throws Insults At KamalaWhat Trump & Biden Tweeted Before The ElectionWhy Businesses Are Boarding Up Before The Election

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Gayle King went on a 5-day fast diet to fit into her yellow election night dress: 'The results are in!' - Yahoo Lifestyle

Industry Insights:

The Global OTC Diet Products market is anticipated to reach XX USD billion with CAGR of xx% over the forecast period 2020 2026.

The updated research report on The Global OTC Diet Products market which offers insights on key aspects and an overview of the fundamental verticals of the market. The OTC Diet Products report aims to educate buyers on the crucial impactful factors like drivers, challenges and opportunities for the market players, and risks. It comprises a thorough analysis of current OTC Diet Products market trends as well as future trends. It also throws light on various quantitative and qualitative assessments of the market. The OTC Diet Products research report covers every crucial aspect of the industry that impacts the existing market share, market size, profitability status, and more. A comprehensive evaluation on impacting factors the influence growth opportunities for OTC Diet Products market players and remuneration.

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The following manufacturers are covered in this report:

GSK

Amway

Hydroxycut

21st Century HealthCare, Inc.

Herbalife International

Bluebonnet Nutrition

ESTEEM MD

Absolute Nutrition

Revolution

BSN

MuscleTech

Applied Nutriceuticals

Genesis Today

OTC Diet Products

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Breakdown Data by Type

Over-the-Counter Weight Loss Pill

Over-the-Counter Diet Supplements

OTC Diet Products Breakdown Data by Application

Drugstore

Online Sales

Weight Loss Agency

Other

Regional and Country-level Analysis

The OTC Diet Products market is analysed and market size information is provided by regions (countries).

The key regions covered in the OTC Diet Products market report are North America, Europe, China and Japan. It also covers key regions (countries), viz, the U.S., Canada, Germany, France, U.K., Italy, Russia, China, Japan, South Korea, India, Australia, Taiwan, Indonesia, Thailand, Malaysia, Philippines, Vietnam, Mexico, Brazil, Turkey, Saudi Arabia, U.A.E, etc.

The report includes country-wise and region-wise market size for the period 2015-2026. It also includes market size and forecast by Type, and by Application segment in terms of production capacity, price and revenue for the period 2015-2026.

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In addition, the report focuses on the key technological improvements in the products and key growth strategies adopted by OTC Diet Products market players to expand their business vertically and horizontally. Company information, recent strategies, highly demanding products by manufacturers, and manufacturing units including other essential details are mentioned in the OTC Diet Products study. Research and development activities and new product development and other trending factors are highlighted in the OTC Diet Products report to offer deeper insights to the buyers. The OTC Diet Products report is also beneficial to investors for their investment planning and company information.

Study Objective of the OTC Diet Products market includes:

The key objective of the study is to evaluate global OTC Diet Products market size (volume and value) by market players, major regions, product, application, and end-user, historical data, and predictions for 2026.

Also, other key objective is to determine market segments as well as sub-segments and to identify major factors that impact the OTC Diet Products market growth like drivers, opportunities, growth potential, industry-specific challenges, and risks.

It also aims to forecast the volume and value of the OTC Diet Products market in terms of key regions and countries.

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Table and Figures Covered in This Report:

OTC Diet Products Market Overview, Scope, Status, and Prospect

Global OTC Diet Products Market Competition by Manufacturers

Global OTC Diet Products Capacity, Production, Revenue (Value) by Region

Global OTC Diet Products Supply (Production), Consumption, Export, Import by Region

Global OTC Diet Products Production, Revenue (Value), Price Trend by Type

Global OTC Diet Products Market Analysis by Application

Global OTC Diet Products Manufacturers Profiles/Analysis

OTC Diet Products Manufacturing Cost Analysis

Industrial Chain, Sourcing Strategy and Downstream Buyers

Marketing Strategy Analysis, Distributors/Traders

Market Effect Factors Analysis

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OTC Diet Products Market Reviewed in a New Study The Think Curiouser - The Think Curiouser

Dietary Supplements market report examines the short-and medium-term economic and profitability outlook for Dietary Supplements industry. The Dietary Supplements market accounted for $XX million in 2018, and is expected to reach $XX million by 2024, registering a CAGR of XX% from 2019 to 2026.

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Major Classifications of Dietary Supplements Market:

Major Key players covered in this report:1. Amway 2. Abbott Nutrition3. Bayer Healthcare4. BASF5. GlaxoSmithKline6. Pfizer 7. Archer Daniels Midland 8. HerbalLife9. Bionova10. Kemin Health11. Nu Skin Enterprices Inc. 12. Capsugel 13. Himalaya Global Holdings Inc. 14. Nutranext Clorox 15. DSM 16. Neptune Wellness Solutions 17. Glanbia 18. Carlyle Group NBTY 19. Dupont20. Neutraceutics Corporation.

By Product Type:By Ingredient:BotanicalsVitaminsMineralsAmino acidsEnzymesBy Product:TabletsCapsulesPowder LiquidsSoft GelsGel Caps

By Applications:End-use: 1. Infants Dietary Supplements2. Children Dietary Supplements 3. Pregnant Women4. Adults Dietary Supplements5. Old-aged Application:1. Additional dietary supplements2. Medicinal dietary supplements 3. Sports nutrition

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The global Dietary Supplements market is segmented based on product, end user, and region.

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The outbreak of COVID-19 has brought effects on many aspects, like flight cancellations; travel bans and quarantines; restaurants closed; all indoor events restricted; emergency declared in many countries; massive slowing of the supply chain; stock market unpredictability; falling business assurance, growing panic among the population, and uncertainty about future.

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Latest Update 2020: Dietary Supplements Market by COVID19 Impact Analysis And Top Manufacturers: Amway, Abbott Nutrition, Bayer Healthcare, BASF,...