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This profile was last updated on 10/4/09  and contains information from public web pages and contributions from the ZoomInfo community.

Dr. Joseph T. Judd

Wrong Dr. Joseph T. Judd?
 
Background

Employment History

Education

  • MS Degree
    North Carolina State University
  • BS degree
    Tennessee Technological University
  • BS degree Degree
    Tennessee Technological University
  • Ph.D. degree
    North Carolina State University
  • PhD
66 Total References
Web References
Pure Puer Tea -
purepuer.com, 4 Oct 2009 [cached]
Research chemist Joseph T. Judd, article written by Rosali Marion Bliss
United States Department of Agriculture Agricultural Research Service, Diet and Human Performance Laboratory
Drinking tea lowered low-density lipoprotein, the LDL "bad" cholesterol, in a small group of volunteers in an Agricultural Research Service study reported in the October issue of the Journal of Nutrition. The study was led by research chemist Joseph T. Judd with the agency's Diet and Human Performance Laboratory, one of seven laboratories at ARS' Beltsville Human Nutrition Research Center.
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According to Judd, many of those studies may not have adequately controlled the background diets of the volunteers. "Other foods or nutrients consumed during the studies could have affected the risk factors," he said.
Fat and its Role In The Body
www.oralchelation.com, 22 Sept 1998 [cached]
WASHINGTON (September 22, 1998) - A new study from the Agricultural Research magazine, research was recently conducted by Dr. Joseph Judd, a prominent nutrition researcher at the U.S. Department of Agriculture (USDA) Agricultural Research Services’ Human Nutrition Research Center in Beltsville, Maryland. Dr. Judd and his colleagues recently completed a clinical study with 46 men and women that compared butter with two types of margarines (margarine with either a moderate amount of trans fat or no trans fat). Dr. Judd found that even margarines with a moderate amount of trans fat had a much better effect on blood cholesterol levels than did butter. While the margarine that contains the moderate amount of trans fat lowered levels of “bad” cholesterol compared to butter (which is rich in saturated fat), the trans fat-free margarine fared slightly better. Neither of the margarines lowered the levels of good cholesterol, either.
“One reason we saw these results is that, compared to butter, most margarine products contain more poly- and mono-unsaturated fats than trans or saturated fats,” states Dr. Judd. “Too many times, consumers get confused by scientific reports on specific fats; then they translate those reports to changes in their eating behavior,” he adds. Because this has happened over the past few years, particularly with margarine, Dr. Judd reminds consumers, “We do not eat specific fats. We eat foods such as margarine that contain a wide variety of fats.” While he believes that it is wise for consumers to reduce their intake of trans fats where they can, Judd warns, “you should not be overly concerned to the point you substitute saturated fats for trans fats. Saturated fats average about 12 percent of the total calories in the diet and are a major dietary factor in cardiovascular disease risk. Trans fats comprise only 2-3 percent of calories on the other hand.”
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Dr. Judd’s research is the latest of several studies done around the world which demonstrate that margarine can be an important part of a heart-healthy diet. Seven other studies published or presented during the past two years, involving nearly 70,000 people, confirm Dr. Judd’s results.
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“We now know that about 60 percent of consumer purchases today are tub and squeeze products -- the type products AHA suggests consumers use (and have proportions of fats similar to the products used in Dr. Judd’s research).” Taylor points out that even when you evaluate the trans and saturated fat in margarine products, margarine always wins over butter. “In fact, the lower fat margarine products contain 50-100 percent less of these two fats,” she notes.
Tea & Coffee 11/06 - World News
www.teaandcoffee.net, 28 Nov 2006 [cached]
"This may indicate that drinking tea regularly could have a beneficial effect, if consumed regularly as part of a mixed diet for most people," said Joseph Judd, a chemist with the USDA, who led the study."We aren't talking about drinking tea over a lifetime, which we really can't study, but we have a short study and indications are very positive," Judd said.
med-marijuana inc - natural nutriceutical marijuana supplements for the 21st century
www.med-marijuana.com, 18 April 2000 [cached]
The study's lead researcher, chemist Joseph T. Judd of USDA's Agricultural Research Service in Beltsville, Md., presented the findings today at the Experimental Biology 2000 meeting in San Diego.
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Judd led the study at ARS' Beltsville Human Nutrition Research Center.The study was partly funded by Lipton through a cooperative research agreement with ARS.A manuscript is being prepared for submission to a peer- reviewed scientific publication.
Plant sterols are ingredients in a number of fat-based foods on the market.Potential dietary benefits of plant sterols, including cholesterol reduction, have been studied for decades.Judd said the Beltsville study was unique in examining plant sterols is an ingredient in low-fat foods and as part of tightly controlled low-fat diet.Most studies have looked at sterol affects in higher fat foods.
The extracts used in the Beltsville study are compounds known as sterol esters.Their molecular structure is similar to cholesterol.Judd said sterol esters most likely lower the volunteers' cholesterol by limiting its intestinal absorption.
The volunteers' began to study with their levels of "bad" (LDL) cholesterol mildly elevated range.For six weeks, they ate all their meals at the Beltsville center.For three of those weeks, there daily diet included 2.2 grams of sterols.On the low fat diet alone-without plants sterols-the volunteers' total and "bad" cholesterol levels dropped 7.3 and 8.4 percent, respectively.With the sterols, the reductions were nearly double: 4.1 and 18.2 percent."I was surprised at the magnitude of the affect," said Judd, with the Beltsville center's Diet and Human Performance Laboratory.
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"Many people with high cholesterol," Judd noted, "do not respond to low-fat diet alone and rely on cholesterol-lowering drugs.The question is, could dietary plant sterols also help these kinds of people?"
Judd conducted the study with physiologist David Bear of the Diet and Human Performance Laboratory; chemists Beverly Clevidence, who leads the center's Phytonewtrience Laboratory; and nutrition scientists Shirley Chen and Gurt Meijer of Lipton.
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"We want to learn how plant sterols could affect cholesterol in people eating their own diets," Judd said."So, we plan to extend our investigation of plant sterols to study about 100 free-living volunteers' who will eat their usual diets instead of a controlled diet."
The sterols used in the study already occurred-in low concentrations-in many raw and refined vegetables-based foods including Cannabis oils.The typical American diet provides approximately 0.25 g of plant sterol per day."It would be impractical to try to consume 2.2 grams a day of sterols from other foods," Judd said.
....:::: ASHOKA INDUSTRIES ::::....
swadchai.com, 30 Sept 2003 [cached]
"These study results indicate that drinking tea regularly has the potential to lower levels of LDL cholesterol, reducing risk factors of cardiovascular disease," said Joseph Judd, PhD, Research Chemist, Beltsville Human Nutrition Research Center, USDA.
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