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Editor's E-Note
From Medjool to Khadrawy, Barhi to Deglet Noor, dates aren’t just delicious. Egyptian date extracts, specifically from the Hayany or Hayani date, may offer surprising therapeutic benefit. According to researchers, these extracts exhibit strong topical antimicrobial activity against some multidrug-resistant microbes, including Staphylococcus aureus. The extracted polyphenols in higher concentrations may function as a prooxidant, inhibiting bacterial growth through the generation of hydrogen peroxide and oxidative stress.1 At lower concentrations, the script gets flipped, and the antioxidant activity takes center stage. This is where in vivo antioxidant benefits may come into play.
In this month’s E-News exclusive, Today’s Dietitian (TD) discusses a brief history of the date fruit, its culinary uses, and its nutritional benefits. We’ll share some suggestions for how to help your clients and patients incorporate dates into their diets.
After reading the article, keep an eye on our website at www.TodaysDietitian.com for the June/July issue that showcases articles on circadian rhythm and CVD, diagnosing malnutrition, and tips for supercharging your summer salads.
The team at TD wants to thank everyone who is attending our exciting 11th annual Spring Symposium on May 19 to 22 in Salt Lake City at the Hyatt Regency. The Symposium offers a unique opportunity for networking while enjoying sessions and workshops led by top dietetics and nutrition experts from across the country. We extend special thanks to our presenters and sponsors for their excellence in supporting professional development. To learn more about our presenters and the symposium itself, visit our symposium website.
Please enjoy the E-Newsletter and give us your feedback at TDeditor@gvpub.com, and don’t forget to like us on Facebook and follow us on X.
— Heather Davis, MS, RDN, LDN, editor
Reference
1. Halabi AA, Elwakil BH, Hagar M. Date fruit (Phoenix dactylifera L.) cultivar extracts: nanoparticle synthesis, antimicrobial and antioxidant activities. Molecules. 2022;27(16):5165. |
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Dates: An Energy-Dense Ally
By Alexandria Hardy, RDN, LDN
Dates are a versatile little fruit, and their history of cultivation can be traced to 3000 BC in present-day Iraq. Over the last 300 years, cultivation spread from the Middle East, the Arabian Peninsula, and North Africa to other regions, including Australia, the United States, and South America.1 Ancient civilizations like the Egyptians, Babylonians, and Sumerians not only valued dates as food but also viewed them as spiritual and cultural cornerstones.
These sweet, chewy fruits grow on date palm trees and can be eaten fresh or dried while boasting a rich, caramel-like flavor. They’re featured in various cuisines, especially Middle Eastern and North African dishes, and are used to make a variety of products such as date syrup, date sugar, and date paste. This article will explore dates’ nutritional content, traditional use, and ways clients can incorporate this fruit into their meal plans.
Nutrients
Mature dates are an energy-dense food source consisting of a high percentage of carbohydrates, including dietary and functional fiber from fructans, cellulose, and beta-glucans.2 Dates are rich in potassium, which is cited as a nutrient of concern in the 2020–2025 Dietary Guidelines.3,4 Dates are also a source of antioxidants in the form of phenolic compounds like flavonoids which may help fight inflammation in the body.2,4
Consumption
In the United States, dates are often eaten dried or incorporated into smoothies, desserts, oatmeal, or snack bars. With growing consumer interest in whole food-based sweetening agents as alternatives for added sugar from ultraprocessed sources, food manufacturers are finding novel ways to add dates to their products. Other date preparations may include date syrup, date sugar, and date paste. These are gaining popularity due to their natural sweetness, nutrient profile, and versatility in cooking and baking.5,6
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Obese and Overweight Children at Risk of Iron Deficiency
Children and young people who are overweight or obese are at significantly higher risk of iron deficiency, according to a study by nutritional scientists at the University of Leeds.
Researchers from the School of Food Science and Nutrition examined thousands of medical studies from 44 countries involving people under the age of 25 where levels of iron and other vitamins and minerals had been recorded alongside weight.
They found that iron deficiency was associated with both underweight and overweight children and adolescents.
By contrast, zinc and vitamin A deficiencies were only observed in children who were undernourished, leading researchers to conclude that iron deficiency in overweight children is possibly due to inflammation disrupting the mechanisms that regulate iron absorption.
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Seafood Can Pass on PFAS 'Forever Chemicals,' Study Finds
As PFAS remain in the spotlight, people are concerned about their presence in seafood, reports U.S. News. Researchers working in the New Hampshire region analyzed cod, haddock, lobster, salmon, scallop, shrimp, and tuna and found levels ranging as high as 3.3 nanograms per gram of flesh. However, the authors say they are not advising consumers to avoid fish and shellfish. Rather, findings point to a need for increased federal guidelines on PFAS like mercury.
Consumer Reports Petitions USDA for Removal of Lunchables From School Menus
A consumer watchdog warns that the school lunch version of Lunchables has too much sodium, reports CNN. Though the popular snack kit brand made versions specifically for school cafeterias, they are packed with even more sodium than the originals, ranging from 460 to 740 mg per serving in the store-bought kits vs 700 to 930 mg in the school versions. |
CPE Monthly
Explore the nutrition interventions to support people diagnosed with ALS in this month’s issue of Today’s Dietitian. Read the CPE Monthly article, take the 10-question online test at CE.TodaysDietitian.com/CPEmonthly, and earn two CPEUs!
2024 Spring Symposium
There’s still time to register to join us May 19–22 in Salt Lake City, Utah. Connect with colleagues while you earn valuable CEUs during interactive educational sessions, workshops, and presentations led by some of the foremost experts in dietetics and nutrition.
Day Passes are available in addition to Full Registration!
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Get a Handle on Gut Health
Zoe is a service that uses test kits for gut health and blood sugar to help create a plan for users to follow on its smartphone app. The app lets users retrieve their results, see foods that align with personal scores, track progress, and retest over time. The app is available on Android and iOS.
Find Peace With Food
Intuitive eating can, for some people, not be so intuitive. The Peace With Food app aims to help guide newly practicing mindful eaters into healthful habits. Users can choose their notification frequency to check in with hunger and fullness levels, graphing hunger levels, and seeing how fullness feels before and after meals. |
In the June/July Issue
• Circadian Rhythms and Cardiovascular Disease
• Supercharge Your Summer Salads
• Diagnosing Malnutrition: AAIM or GLIM? |
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COVER STORY
Wine Intake and the Med Diet
The Mediterranean diet has been praised for its healthfulness, and its guidelines include wine in moderation. But how healthful is this alcoholic beverage? Find out what the current research says for wine consumption as part of the Med diet.
FEATURE
Nutrition's Impact on Cognitive Decline
Cognitive decline is a normal part of aging. However, choosing an evidence-based, brain healthy dietary pattern tailored to individual preferences and cultural traditions can slow disease progression and make a difference in patient care.
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