Dietary Reference Intakes for Calcium and Vitamin D

Calcium and vitamin D are two essential nutrients long known for their role in bone health. But since 2000, the public has heard conflicting messages about other benefits of these nutrients—especially vitamin D—and also about how much calcium and vitamin D they need to be healthy. To help clarify this issue, the United States and Canadian governments asked the IOM to assess the current data on health outcomes associated with calcium and vitamin D, as well as updating the nutrient reference values, known as Dietary Reference Intakes (DRIs).

In this report, the IOM proposes new reference values that are based on much more information and higher-quality studies than were available when the values for these nutrients were first set in 1997. The IOM finds that the evidence supports a role for vitamin D and calcium in bone health but not in other health conditions. Further, emerging evidence indicates that too much of these nutrients may be harmful, challenging the concept that “more is better.”

Most Americans and Canadians up to age 70 need no more than 600 international units (IUs) of vitamin D per day to maintain health, and those 71 and older may need as much as 800 IUs, says a new report from the Institute of Medicine. The amount of calcium needed ranges, based on age, from 700 to 1,300 milligrams per day, according to the report, which updates the nutritional reference values known as Dietary Reference Intakes (DRIs) for these interrelated nutrients.

Read the Press Release ….

Read more about the Report ….

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Trendy Pastries

Below are some pastries sold in the Hong Kong franchised store of the Japanese Chez Shibata Patisserie.

Plant Extracts May Act as Low Sodium Salt Replacer

A low salt substitute from plants could be used to reduce levels of sodium in food products by around 43 per cent, without affecting salty tastes, according to new a new study.

The research, published in Food Research International, suggests that certain salty and umami tasting extracts from saltwort, sea tangle, and mushroom plants could be combined and used as a low sodium salt substitute for foods.

There are two main categories of salt replacers – potassium salts , and herbs and spices. Potassium salts can be used to reduce sodium intakes through direct replacement, however potassium is associated it has a bitter tastes and ‘off flavour’ formation. But, according to the researchers, herbs and other flavourings “could be a safer, tastier, and healthier alternative to salt.”

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Japanese Home Cooking – Dinner

Below shows the dishes of the dinner for four (2 adults and 2 kids). The four dishes are Katsu-Don (Pork Cutlet with Rice), Chicken and Potato Terriyaki, Pan-fried Daikon Cake and Steamed Tofu with Mushroom. The cost of ingredients for the dinner is less than 700 Yen (about C$8.50).

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• Japanese Home Cooking

Low Sodium in Blood Increases Risk of Fracture in Seniors

Older adults with even mildly decreased levels of sodium in the blood (hyponatremia) experience increased rates of fractures and falls, according to a study presented at the American Society of Nephrology’s 43rd Annual Meeting and Scientific Exposition. Falls are a serious health problem for the elderly and account for about 50 percent of deaths due to injury in the elderly.

Hyponatremia is the most common electrolyte disorder, usually developing because the kidneys retain too much water.

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