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For the second year in a row, Coeliac UK is running its Awareness Week to encourage people to gain a better understanding of coeliac disease and its only treatment; the gluten-free diet.

From 14 – 20th May, Coeliac UK is asking the nation to stick rigidly to the gluten free diet. The challenge also hopes to highlight to the food industry the importance of providing gluten free recipes and products to help increase the choice for people when they eat out; good news for people with coeliac disease.

If you suffer from coeliac disease, or know someone who does and want to find out more about the challenge, go to www.coeliac.org.uk/awarenessweek2012 or call the helpline 0845 305 2060

Acknowledgement: May 2012  issue Dietetics Today

I’m in my office at Kings Hill by 9am in time for my first consultation – I have 3 appointments this morning.  A new weight loss client and 2 telephone review consultations with existing clients who are both on track with their weight loss.  I also spend some time answering client emails and reviewing food diaries as some of my clients opt for daily email coaching.

Today I am going to Harley Street in the afternoon, so I get organised for that clinic.  I take a few phone calls one of which is organising to watch a surgical procedure that a colleague who supports pecknutrition wants me to watch.  I’m looking forward to that, and make mental note to self to eat a very large breakfast so I don’t get too squeamish in the operating room!

I take another call from a journalist who is writing an article on detox diets and wants my opinion.  As I look at the clock, it’s not far off time to go and get the train. Tummy is rumbling so I sit and enjoy my lunch of baked salmon fillet with Greek salad in my lunch box – delicious.

Leave the office 12pm – go via bank and post office on way home. Then it’s off to Harley Street to do a full clinic.  The clinic is a mixture of new clients and follow up appointments.  I finish at 6:00pm, a very busy afternoon.  Afterwards, I meet a friend for a quick drink, then back on the train home.  I get dinner on, which is a quick chicken stir fry and fruit salad.  And sit down to relax for a while and write up some recipes for my cook book that I’m working on.

Bed early as it’s another early start tomorrow.

Check out Katie’s page on the Freelance Dietitians Group website

http://www.freelancedietitians.org/search/member_details.asp?Ref=502

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An article in the March issue of Dietetics Today draws our attention to this years focus of National Salt Awareness Week: the link between salt and stroke.

According to The Office of National Statistics and the British Heart Foundation there are 150,000 strokes each year, resulting in 53,000 deaths and leaving a further 450,000 severely disabled in England alone.

The link between salt (sodium chloride) and stroke is due to the major role it plays in causing high blood pressure (hypertension). Hypertension damages and weakens the arteries that supply the brain and it is thought to be the leading cause in 62% of strokes.  With 30-40% of adults having high blood pressure and estimated intakes of salt being 8.6g per day in adults (above the current recommended levels of 6g per day), the Department of Health estimates that reducing salt consumption could reduce deaths from stroke by 40%.

So what can we do to reduce our salt intake?

• Be aware that 75% of our salt intake comes from processed foods such as cereals, meat products, ready meals such as pizza, tinned products and salty snacks etc. Although manufacturers need to play their part in reducing how much salt they add to their products, by reducing how much processed food we buy each week, we can also do our part.

• Check your nutrition labels. If your product contains more than 1.5g salt (or 0.6g Sodium) per 100g it is HIGH in salt. Look for similar products LOW in salt with less than 0.3g salt (or 0.12g sodium) per 100g.

• Slowly reduce the amount of salt you use in cooking and at the table. Experiment with other herbs and spices like black pepper, cumin, garlic, rosemary, bay leaves etc.

What else can you do?

• Eat more vegetables and fruit which are a good source of potassium, which can help lower blood pressure.
• If you are overweight, a modest weight loss of 5-10% can lower blood pressure.
• Taking regular exercise can reduce blood pressure. Adults should aim for 150 minutes of moderate intensity exercise each week (such as a brisk walk).
• Get your blood pressure checked- ask your GP or practice nurse to measure your blood pressure.
• Recognise the signs of stroke. Go to http://www.stroke.org.uk/information/about_stroke/recognising_symptoms/index.html for further information.
• Looking for individual dietary advice from a recognised health professional? Check out the FDG website to find a registered dietitian in your area.

Question- NICE guidelines recommend that by 2025 salt intake guidelines should be further reduced to 3g/day. How achievable is this?

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The BDA has a specialist initiative called Dietitians in HIV and AIDS (DHIVA), which highlights the vital importance of good nutrition for htose living with HIV and AIDS.  Thanks to antiretroviral treatment, which suppresses the HIV-virus, those infected with the virus live longer and healthier lives.  To maintain all aspects of good health, as well as a strong immune system, it is vitally important to keep a balanced diet, which together with antiretrovirals helps those infected with HIV to feel better and manage their disease.  HIV-infected individuals have a tendency to develop high cholesterol, diabetes and osteoporosis, partially caused by side effects from some antiretroviral medications.

Anyone diagnosed with HIV should ask their treating doctor or nurse to refer them to a specialist dietitian for further advice.

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From the January 2012 Dietetics Today we learn that new research has revealed that cupcakes could be just as addictive as drugs and cigarettes.  US scientists discovered that, in findings from 28 studies conducted in 2011, food sweetened with sugar or high-fructose corn syrup can affect the brains of obese people and compulsive eaters.

Ann Ashworth, BDA spokesperson, said, “It is well accepted that the brain needs glucose, which is obtained mainly from carbohydrates in foods, to work well….However, most people, especially those who are overweight, need to limit the amounts of sugary foods they eat.”

Do you think that sugar is addictive?

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A new report published by the British Heart Foundation (BHF) investigates the tactics companies use to promote junk food to children online.  According to the report, in 2007 companies spent more than £830 million promoting confectionery, unhealthy snacks, fast food and sugary drinks.  Children as young as three years old have been shown to prefer a popular fast food restaurant’s food over an identical but unbranded version.  Research shows that exposure to this kind of marketing can influence which foods children prefer to buy and eat.

Messages promoting junk food undermine efforts to encourage healthy eating.  Children are eating too much saturated fat, salt and sugar, and approximately 30 per cent of children are either overweight or obese, which could have serious impact on their health later in life, including increased blood pressure, strokes and heart disease.  Inconsistencies in advertising regulations mean that products which cannot be advertised during children’s television programmes are being marketed to children in other ways.  The BHF is calling on the Government to introduce new regulations that address these issues and protect children from the influence of online junk food marketing.

What concerns do you have with online marketing of junk food to children?

Image credit: Change for Life website

As part of the government’s social marketing for healthy eating, food retailers are being encouraged to provide cost savings on healthy food.  Change for Life has recipes available using these foods to help you get 2012 started in a healthy way.  You can sign up  to get fresh recipes and healthy eating tips delivered straight to your inbox over the course of six weeks.

What is your favourite healthy recipe?

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The shortest day of the year will soon be upon us.  This time of year we add extra light to our lives by socialising and celebrating holidays.  And holidays mean special foods.  Did you know that people eat their way through about 6,000 calories on Christmas Day? That’s about three times as much as we need!

Holiday snacking tips:

• Satsumas are a good source of Vitamin C, so keep a bowl full on the table.
• Chestnuts are the only low fat nut, so roast them and buy fewer peanuts.
• Choose reduced fat crisps, plain popcorn or pretzels, as well as raw vegetables and low fat dips.
• Dried fruit makes a tasty snack – dates, figs and apricots are good choices.

Dr Frankie Phillips from the British Dietetic Association has written a fact sheet with other ideas for eating well over the holidays.

Happy Holidays to all our readers!  We’ll be back in the new year with more nutrition news……

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Coeliac disease affects approximately 1% of the population in the UK  and is managed by life-long adherence to a gluten-free diet.  Following a gluten-free diet is difficult as it affects dietary patterns and other aspects of daily life.  The Journal of Human Nutrition and Dietetics (the official journal of the British Dietetic Association) has published a paper entitled ‘Impact of coeliac disease on deitary habits and quality of life’ (Vol 24, Dec 2011, pp.582-587).  The paper commented on a study of 146 adult biopsy-diagnosed Coeliac disease patients, all members of the Coeliac UK charity.  The participants responded to a self-administered questionnaire considering dietary habits and quality of life, using a food frequency questionnaire to assess dietary compliance.

The results showed that overall, English people with Coeliac disease reported themselves to be in good physical and emotional health, although there were reports of anxiety and depression as a result of their Coeliac disease.  They reported high levels of dietary compliance (96%), supported by the food frequency responses.  However, there was intentional gluten intake during social situations and when eating take-away foods, and possible unintentional gluten ingestion through the consumption of breakfast cereals and starch-based sauces such as cheese sauce, custard and ketchup.  The study concluded that Coeliac disease affects a wide range of daily activities and that gluten consumption may be more common that thought with possible consequences on health.

What are some of the health consequences of Coeliac disease?

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A vegetarian diet is derived from plants, with or without eggs or dairy.  Vegetarians avoid eating red and white meats, fish and all other water creatures such as prawns and lobsters; and who also avoids slaughter by-products such as gelatine (made from horns, hooves, bones etc), lard and cochineal (crushed insects). A vegetarian may or may not eat dairy products, free range eggs or honey.

A vegan eats no animal products – red and white meats, fish and other water creatures, eggs, dairy and insect products such as honey and cochineal. Therefore they tend to consume a diet high in vegetable protein, fibre, complex carbohydrates, vitamins, minerals and good fats. These include fresh fruit and veg, a wide range of pulses, including peas, beans and lentils, wholegrain pastas, breads and rice, nuts and seeds, herbs and spices and vegetable oils – especially flaxseed and virgin olive oil.

According to the British Dietetic Association (BDA), well planned vegetarian diets can be both nutritious and healthy. They have been associated with lower risks of heart disease, type 2 diabetes, obesity, certain types of cancer and lower blood cholesterol levels. However when cutting out animal products there are some specific nutrients you need to consider:

• Protein
• Iron
• Calcium
• Vitamin D
• Vitamins B6 and B2

Further details on these nutrients can be found in the BDA factsheet: Vegetarian Diets: Keeping a healthy balance.