Today in the “spry” magazine section of the Denver Post a great little article was featured from three fellow dietitians (Deanna Segrave-Daly, RD; Bonnie Johnson, RD; and Serena Ball, RD ~ www.spryliving.com).  The topic was 5 Top Nutrition Trends – very timely and I think right-on.  I’ve added a few of my own insights.  The trends were as follows:

1. “The fat-phobic phase appears to be over.” An emphasis on heart-healthy poly- and mono-unsaturated fats is replacing the old philosophy that all fat is bad.  Healthy fats found naturally in nuts, seeds, fatty-fish, avocados and plant-based oils should be emphasized when liberalizing the fat content of your diet.  Do we need supplementation of omega-3 fatty acids?  It’s best to ask a registered dietitian, as the answer depends upon your health status and your intake from food sources.
2. Antioxidants have not left the main stage.  It’s still debatable whether these disease-fighting compounds can be bottled or synthetically added to our foods in a way that keeps their beneficial properties intact.  Best route to get these powerhouse nutrients… you guessed it… eat rich sources of antioxidants found in fruits, vegetables, nuts, whole grains… with occasional (and in moderation) indulgences such as red wine and dark chocolate (the higher the cocoa content the better).
3. Anything that promotes gut health – especially fiber and probiotics.  Added fiber is showing up everywhere from white bread (!) to yogurt.  We need both soluble (apple flesh, oats, Benefiber) and insoluble (fruits/vegetables, whole grains) fiber.  A good rule of thumb for selecting high fiber foods, look for at least 3 gm fiber per 80-100 calories of a particular food.  Probiotics – beneficial bacteria that may promote healthy digestion, can be found in a wide variety of food products.  Research is ongoing to determine exactly what strains and amounts of particular probiotics lend to improved digestive health.
4. “Gluten-be-gone.” I was asked by a client not to long ago whether the new gluten-free craze could be labeled a new fad diet!  My answer: “Yes… and No.”  The answer is not clear-cut.  We know that prevalence of celiac disease (a autoimmune, genetic disorder with gluten-intolerance as a key component) is much higher than is currently diagnosed.  We also suspect that there are other forms of gluten-intolerance on the rise.  Additionally, there’s beginning to be a wider consensus regarding the usefulness of gluten avoidance among children with Autism Spectrum Disorder (ASD) and other behavioral disabilities (ex. ADHD, ADD).  It is no wonder that the gluten-free diet is all the rage.  However, most dietitians and physicians agree – do not begin a gluten-free diet without medical necessity.  Especially if you suspect celiac disease, going gluten-free prior to testing will likely result in false-negative outcomes.
5. Fierce competition within the sugar substitute market.  One of the most common questions I get from my clients – especially parents of young children – is “What about sugar substitutes? Are they better than sugar?”  My answer is always… “It depends!”  (A cop-out, I know!)  What I explain is that there was a great deal of research that went into determining the safety of each sugar substitute on the market.  However, this does not negate the fact that we are all individuals with a unique tolerance to foods and food-based additives.  There are some people who absolutely have negative responses (ie. headaches, stomach upset, nausea) from certain sugar substitutes and therefore should avoid the offending substance.  The bottom line when it comes to sugar substitutes: use any substitute in moderation and stop use if you suspect an individual sensitivity to a particular substitute.

I am a fierce advocate for those who take the road less traveled through the nutrition land mines that exist in our society.  On Monday, my dear friend and colleague, Shana Patterson RD, announced an expansion of her impressive Smart Meal program.  This program was developed to help Colorado restaurants highlight menu selections that meet particular nutrition guidelines and help consumers easily determine the best choices when they do eat at participating restaurants.  Ms. Patterson’s announcement was that this program now has the funding to expand it’s reach to include kid’s meals.  The Smart Meals for Kids program has taken root in McDonald’s restaurants throughout Colorado – and here is where the road less traveled begins.  Remember back to “Super Size Me” – the movie that demonstrated the ill effects of consuming only (the worst) foods from the McDonald’s menu?  Within WEEKS… McDonald’s Corporation made sweeping changes to its menu – added more entree salads, offered alternative sides, etc.  What Ms. Patterson is doing is forging a partnership that will not only improve the health and wellbeing of children, but will also work to change an entire industry.  Parents want choices for their children.  Consumers need healthy options no matter what restaurant they visit.  These choices are available due to the tenacious efforts of public health advocates such as Ms. Patterson and the bold (and risky?) alliances that she has forged.