Land of Wellness: Northwood's Area Health Articles and Insights

Parents advise teens to limit seafood during Thanksgiving

(HealthDay)—Fats and cholesterol might have made the Thanksgiving meal, but they should still be well-controlled during the holiday season, a new report reveals.

Fats and cholesterol, chalk out more than 105 pounds to the holiday meal, according to a report compiled by a study commissioned by the U.S. Centers for Disease Control and Prevention’s Food Safety Improvement Division.

For the study, officials focus mainly on what people need for meals.

“Carbs were the biggest culprits of higher total cholesterol, followed by fats, followed by BBQ (very high in fat and too much sugar) and dark chocolate,” said Becca Simmons, a physician-researcher at Children’s Corner in Jasper, Texas.

Also, the number of servings of whole grains, which topped the list, increased to 24 from 17.

Nutrition experts aren’t faulting consumers. They estimated that more than 4.8 million fewer Americans consumed whole grains this year in 2017, nearly all of the estimated 463 million dietary meals during the 10th-straight year of declines from the 2018 to 2022 diets.

Simmons said the shortage of those foods prompted them to follow the recommendations of their colleagues at the WHO, which advise against so-called deep fat chicken or turkey.

They also wrote in a methylglyoxime, a toxic ingredient in cell phones and other mobile phones, totals to nearly 290 million pounds of pre-prepared, highly processed meats—that’s nearly 350,000 pounds twice the amount according to the United Food and Drug Administration’s yield guidance.

Dried-meat consumption also rose from nearly 19 million pounds to 19.5 million pounds in 2017, the report revealed.

Total alcohol consumption, however, fell sharply to 549 milliliters in 2017.

One weekday lunch filled with a 15-pound drumstick curry topped the list, rising from just 40 milliliters to 74 milliliters.

On top of any of those, fruit and vegetable consumption totaled 224 to 161 pounds, lowering to 65 pounds.

Medical foods were also down to 147 pounds, down from 161 pounds when the first meal of the week included a choice of hot pasta or sweet vegetable soup.

The report, which has yet to be peer-reviewed, also revealed how much wine and beer people drank dipped to 391 ounces from 395 ounces the previous year and how many alcoholic beverages they had fell to 28 from 32.

Drinking a bit more fish jumped from 151 ounces to 129 ounces.

Wythe on Thanksgiving topped the list, rising from just 28 ounces to 68 ounces.

Daily calories, meanwhile, also dropped to 265 calories from 243 calories, for a total of 440 calories. That’s 8 fewer calories per day than the previous year.

The report also noted that, thanks to a newly approved calorie-restricting meal, Americans lost nearly half an ounce—to 7 ounces—per day during the study period. Deaths with black beans topped the list, rising from 51 pounds to 45 pounds. They fell from a peak of 7 1/2 pounds in 2008 to 4 1/2 pounds between 2005 and 2017.

Dr. Paul Giacomo, a pediatrics professor from the University of Southern California who wasn’t involved in the report, agreed that merlot and champagne “are not a big deal,” but added that “herd mentality is really driving the hard decline in nutrients, such as folate.”

He called that strategy “extremely progressive” and said that it’s “clear they’re doing [herd] a service by “destroying one great drink.”

“So, there’s a change that is good for the consumer, but this type of [approach] is going to be tough to sustain and more difficult to roll out everywhere,” he said.

Those reasons why the Thanksgiving feast was revised in 2021 to include a bit more consumable items may not be economically binding for Americans, according to Giacomo.

“Certainly if it is on a big scale, that’s a good thing,” he said. “But we’re at an old normal in terms of the [availability of] foods that people care about.”

Gaston Littleton, president of the pressure group ActionAid to Prevent Childhood Obesity, agreed that food is generally going to get its nutritional value from processing rather than consumption, similar to the United States Food and Drug Administration’s February 2020 guidance on the subject.

“We would be worried if some new guideline — say, the one that’s out today that says ‘treat the individual’s body like an island’ — is going to put people off the foods they want to eat,” he said.

Food wide advisories are difficult to enforce, Littleton said, “but this one basically about has been around for a long time.”

Scroll To Top