6 The Hampton Roads Messenger Our Health


Sugary beverage consumption declining among certain groups


data collected from 18,600 children aged 2 to 19, and 27,652 adults aged 20 or older, in the NHANES 2003-2014. Participants were asked about their consumption of seven different beverage types in the previous 24 hours: SSBs, 100% juice, diet beverages, milk (including flavored milk), unsweetened coffee or tea, alcohol, and water.


Te researchers found that Boston, MA – Consumption


of sodas and other sugar-sweetened beverages (SSBs) fell for both children and adults between 2003 and 2014, according


to a new study led by


researchers from Harvard T.H. Chan School of Public Health. But despite this positive trend, the researchers found, consumption remains high among adolescents and young adults, and is particularly high among black, Mexican American, and non-Mexican Hispanic populations.


“SSBs are a leading source of added


sugar to the diet for adults and children in the U.S. and their consumption is strongly linked to obesity,” said first author Sara Bleich, professor of public health policy. “Understanding which groups are most likely to consume SSBs is critical for the development of effective approaches to reduce SSB consumption.”


Te study was published online


November 14, 2017 in Obesity. It is the first paper to present the most recent national data on beverage consumption from the Nutrition Examination Survey (NHANES), which is the gold standard for understanding consumption trends and patterns at a national level.


Bleich and her colleagues examined


overall beverage and SSB consumption declined for children and adults between 2003 and 2014. In 2013-2014, 60.7% of children and 50.0% of adults reported drinking SSBs on a given day; in 2003-2004, 79.7% of children and 61.5% of adults reported drinking SSBs. However, adolescents and young adults still consumed more than the recommended limit for added sugar set by the 2015-2020 Dietary Guidelines for Americans.


While white adults experienced


declines in SSB consumption across almost all age groups, there were few other significant changes for other racial and ethnic groups. SSB consumption remained highest among black, Mexican American, and non-Mexican Hispanic adolescents—groups at higher risk for obesity and type 2 diabetes.


Higher consumption of milk


(compared to SSBs) among younger children and an increasing percentage of water drinkers among children and adults were two notable positive trends.


was a positive surprise, Bleich said. “Tis


about


drinking non-calorie beverages are having an effect.”


Harvard.edu


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Te increase in water consumption suggests that messages


Volume 12 Number 3 Healthy Recipe Baked Apples and Chestnut Puree Yield: 6 servings 1 lb Fresh chestnuts OR


1 1/2 c Canned or bottled chestnuts --OR


4 oz Dried chestnuts, cooked 1/3 c Soy milk 1/3 c Apple juice 5 tb Maple syrup 1 ts Cinnamon 1/4 ts Nutmeg 1/3 c Raisins or currants 6 Sweet apples Few tb lemon juice Additional cinnamon


3/4 c White wine 3 tb Margarine 1 Cinnamon stick


Mint leaves & thin orange -- slices for garnish


Preheat oven to 350F. To prepare fresh chestnuts, cook covered, in water, for 20 minutes till expanded & lighter in color. To prepare canned chestnuts, cook in their liquid till heated through. To prepare dried chestnuts, cook according to package directions. Drain & rinse hot chestnuts under cold water. Cut off flat part with a sharp knife & scoop nut meat with a spoon. In a food processor, combine chestnut meat with soy milk, juice, 4 tb maple syrup, 1 ts cinnamon & nutmeg. Fold in raisins or currants. Peel apples & remove core from top, leaving the bottom intact. Hollow out the apple leaving a 1/2" shell. Brush shell with lemon juice to prevent discoloration. Sprinkle inside with a little cinnamon. Chop scooped out apple & mix with the chestnut puree. Fill apple shells with chestnut-apple stuffing. Place in a grease proof dish & pour wine & remaining syrup around the base of the apples. Add margarine & cinnamon stick to the pan. Bake 30 to 40 minutes, basting occasionally with the wine mixture. Garnish & serve.


"Vegetarian Times", December, 1993


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