Field Notes

Food Insecurity Linked to Metabolic Syndrome in Reproductive-Aged Latinx Females

Not having reliable access to food has a significant relationship with metabolic syndrome, a condition that increases risk of diseases such as diabetes and heart disease, in Latinx females of reproductive age, according to a study presented at ENDO 2023, the Endocrine Society’s annual meeting in Chicago.

“Because of the significant association identified between low food security and metabolic syndrome in reproductive-aged Latinx females, there’s potential to reduce cardiovascular, metabolic, and reproductive adverse outcomes through improved access to food,” says first author Emily L. Ferrell, MD, of the University of Michigan in Ann Arbor, Michigan.

Ferrell notes that having reliable access to food is a basic human necessity that many take for granted. “Even in high-income countries such as the United States, some people worry daily about where their next meal will come from,” she says. “Food security has been identified as a social determinant of health, meaning lower security often results in poorer health outcomes and increased health risks.”

Metabolic syndrome is a group of five conditions that can lead to heart disease, diabetes, stroke, and other health problems. It’s diagnosed when someone has three or more of the following risk factors: high blood glucose, lower levels of HDL cholesterol, high levels of triglycerides, large waist circumference, and high blood pressure.

Previous studies have found the prevalence of metabolic syndrome is approximately 33% in the United States overall, with highest prevalence among Hispanics, at closer to 35%. This prevalence is increasing significantly among Hispanics, people aged 20 to 39, and women.

“Few studies have examined the relationship between food security and metabolic syndrome in reproductive-aged Latina females, a group at increased risk for both metabolic syndrome and low food security,” Ferrell says.

This longitudinal study is called the Environmental, Leiomyoma, Latinas, and Adiposity Study (ELLAS) and consists of a cohort of more than 700 reproductive-aged Latinx females. The Principal Investigator of ELLAS is Erica Marsh, MD, MSCI, chief of reproductive endocrinology and infertility at the University of Michigan.

Participants were aged 21 to 50 at the time of enrollment. Of the 584 participants evaluated, 143 (24.2%) had metabolic syndrome. Low food security was found to be significantly associated with metabolic syndrome. Among participants with high food security, 20.7% had a diagnosis of metabolic syndrome, compared with 36.3% with low food security and 33.3% with very low food security.

“By focusing efforts on improved food security through education and improved access, there’s potential to improve metabolic, cardiovascular, and subsequently the reproductive health of women and their offspring,” Ferrell says.

— Source: The Endocrine Society

 

Nearly 70% of Private Label Avocado Oil Mislabeled

Avocado oil has become a popular choice for many people in recent years because of its heart-healthy benefits and versatility in cooking. However, not all avocado oil products on store shelves are created equal. Some products are labeled as “pure” avocado oil when they contain other oils or additives. No enforceable standards defining the chemical and physical characteristics of avocado oil yet exist.

Researchers at the University of California, Davis, analyzed samples from 36 private label avocado oil products and graded them based on quality and purity. Private label products are made by a third-party processor and sold under a grocery store or retailer brand label. Their findings, published in the journal Food Control, show that 31% of the samples tested were pure, and 36% were of advertised quality. Quality refers to whether the oil is fresh or has gone bad due to aging, heat, or light exposure. For purity, researchers measured fatty acids, sterols, and other components that differentiate avocado oil from other oils.

The study included oils purchased from 19 retailers in the United States and Canada with various price points. They found that lower-priced oils were more likely to be tainted with other oils.

“We found that low-cost products indicate a higher probability for adulteration, but high cost didn’t guarantee purity or quality,” says Selina Wang, PhD, an associate professor of Cooperative Extension in the department of food science and technology. She and Hilary Green, PhD, a postdoctoral researcher at UC Davis, coauthored the paper.

Researchers also identified certain chemical markers in avocado oil that professional retail buyers can use to make more informed decisions when it comes to choosing suppliers. This way, consumers can feel confident about the products they buy.

This is the second comprehensive study conducted by UC Davis researchers on the quality of avocado oil sold in the United States. The first study released in 2020 found that many of the test samples were of poor quality, mislabeled, or adulterated with other oils.

“This study demonstrates that although progress is being made in standard development since our first market study in 2020, there are still issues with purity in avocado oil, and these issues extend significantly into private label oils,” Wang says.

Avocado Oil Standards
Since the release of the first UC Davis study, Wang says there’s been a coordinated effort by researchers, industry leaders, and government agencies to establish enforceable standards. The Avocado Oil Expert Group was formed in collaboration with the American Oil Chemists’ Society to discuss potential standards and future research projects.

Wang’s research group has been studying how natural factors like different types of avocados, harvest times, geographic origins, and processing methods could affect the chemical composition of avocado oil. They want to create standards that will accommodate natural variations while detecting any adulterations.

Wang hopes that the study’s findings will contribute to the establishment of standards that benefit both consumers and avocado oil producers who want to compete in a fair market.

“I’m very optimistic for the future of the avocado oil industry,” Wang says. “It’s a high-value product with high consumer demand, similar to what I saw with olive oil 10 years ago. Olive oil quality and purity have improved significantly, which is where I see avocado oil going if we can establish fair standards and eliminate fraudulent products.”

— Source: University of California — Davis