Concord Grape Juice Boosts Aging Brains
Grape juice might give your brain a boost, a new study reports. Researchers from the University of Cincinnati and grape-juice producer Welch Foods tested Concord grape juice versus a placebo beverage on 21 volunteers, average age 76, suffering mild cognitive impairment. The amount of juice varied with the weight of participants, so a 120-pound person received 12 ounces daily while a 200-pound participant drank 21 ounces a day. After 16 weeks, those in the grape-juice group scored better on tests of memory than those drinking the placebo. MRI testing showed greater activation in key parts of the brain, suggesting increased blood flow. The research supports 2006 findings at Tufts suggesting that Concord grape juice, which is high in polyphenol compounds, reversed brain aging in rats. — Journal of Agricultural and Food Chemistry

Most of Us Getting Enough Key Nutrients
Most Americans are getting enough of the nutrients important for health, according to a new report from the Centers for Disease Control and Prevention. But a few “concerning” deficiencies do stand out in the findings, which analyzed 58 biomarkers in blood and urine samples collected in national health and nutrition surveys from 1999-2006. Non-Hispanic blacks were prone to vitamin D deficiency, with 31% at low levels. Iron deficiency was seen among young Mexican-American children (11%), non-Hispanic blacks (16%), and Mexican-American women of childbearing age (13%). Low levels of iodine, just above insufficiency, were seen in young women ages 20-39; this is of particular concern because iodine is important for fetal brain development. On the other hand, the study found that folate deficiency is now nearly non-existent, below 1%; before folate fortification of grain products to combat birth defects, about 12% of women of childbearing age were deficient. — Second National Report on Biochemical Indicators of Diet and Nutrition

DNA Tests Find Risks in Traditional Chinese Remedies
That “traditional Chinese medicine” you’re thinking of trying for what ails you just might contain some nontraditional — and potentially dangerous — ingredients. Scientists at Murdoch University in Australia used state-of-the-art DNA sequencing to unscramble the complex mix of organic compounds in samples of herbal teas, flakes and powders seized by customs officials. Among the ingredients identified were plants linked to urinary tract and kidney cancer, along with ephedra, banned in US dietary supplements. Some of the 68 different compounds found in 15 herbal medicines are toxic if taken in too large a dose; the packaging failed to list the concentrations of these ingredients. Scientists also discovered traces of animals restricted because of endangered-species concerns. Other animal compounds proved to be adulterated: A remedy labeled as 100% Saiga antelope actually included goat and sheep DNA. Scientists concluded, “Traditional Chinese medicines have a long cultural history, but today consumers need to be aware of the legal and health-safety issues before adopting them as a treatment option.” — PLoS Genetics

Whole Grains Going Global
The whole world is catching on to the health benefits of whole grains, according to a new report from Global Industry Analysts, with global sales of whole-grain products headed to reach $27.6 billion by 2017. “Whole grains emerged as the focus area for food manufacturing companies, with food and beverage companies having adopted whole grains as a major strategy for revitalizing their products and brands,” said the report. “By providing whole grain products that provide long-term health benefits, food companies are allowing consumers to make a transition towards healthy diet.” According to Mintel’s Global New Products Database, launches of new whole-grain products in 2010 numbered almost 20 times those in 2000. In the US, which represents the largest regional market for whole-grain products, the greatest growth has been among “Millennials” (ages 18 to 34). We still have a ways to go in adopting whole grains, however, as whole grains accounted for only 11% of total grain consumption as of 2009.

Baked Treats and Fast Foods Linked to Depression
Gobbling fast food and bakery treats isn’t just bad for your body — new research suggests it could also be bad for your mood. Spanish scientists report that people consuming the most fast food and commercial baked goods were 37% more likely to develop depression over 6 years than those consuming the least. The study followed 8,964 people who had never previously been diagnosed with depression or taken antidepressants. Both fast food, such as hamburgers, hot dogs and pizza, and bakery items such as cakes and croissants were positively associated with a greater likelihood of developing depression. Moreover, the study found what’s called a dose-response relationship: As fast food and baked goods intake increased, so did the risk of depression. The study wasn’t designed to prove cause and effect, however; as one expert put it, “It’s too early to rebrand the burger and fries as an ‘unhappy meal.’” — Public Health Nutrition