DEAR DR. BLONZ: Nutrition labels on foods and meats show their fat content. But when meat items get cooked, such as bacon, sausage and ground meats, fat gets rendered out. Does the package labeling indicate fat content before cooking, or after? If it is the former, as I suspect, how significantly does cooking reduce the fat content?

I also wonder about the labels on cake mixes, to which you must add ingredients, and meat purchased directly from the butcher case, where there are no labels besides a description of the cut and the price per pound. -- K.G., San Jose, California

DEAR K.G.: The Food and Drug Administration (FDA) and the U.S. Department of Agriculture (USDA) are involved here.

The Nutrition Labeling and Education Act of 1990 (NLEA) requires that nutritional information be displayed on FDA-regulated foods. These information labels indicate the nutrients per serving as described on the package. Cake mixes, muffin mixes and the like can require additional components to make a finished product; in these instances, an "as prepared" column can provide information on the nutrients in the fully prepared food. (More about FDA labeling at b.link/ua4zghx.)

The meats you list are products regulated by the USDA, not the FDA. The USDA has a set of parallel rules for labeling, but there are some differences -- the main one is how the information is displayed.

Unless otherwise stated, information on a nutrition facts label for meat should be assumed to be from the raw, uncooked product. How much fat and cholesterol is lost when cooking sausage and ground meats depends on how lean the product was prior to cooking. In the case of bacon, the nutrition facts panel displayed on most brands indicates data for a serving that is already cooked. Read the label carefully to verify whether the nutritional values are for "as prepared."

A cooked piece of bacon will weigh about one-third its uncooked weight, dropping some of its weight as fat and some as moisture. The liquified fat remains, so consider using a paper towel to blot cooked bacon before serving.

Pre-packaged ground or chopped meats and poultry should have their USDA nutrition facts label on the package, or be available at the point of purchase. Some markets will post the information on their website. (For sample labels of ground meat products with different fat percentages, see b.link/639fn6a.) You can also ask for the nutritional information when you shop, but you may have to wait a while during busy shopping hours.

Send questions to: "On Nutrition," Ed Blonz, c/o Andrews McMeel Syndication, 1130 Walnut St., Kansas City, MO 64106. Send email inquiries to questions@blonz.com. Due to the volume of mail, personal replies cannot be provided.

DEAR DR. BLONZ: I am a borderline diabetic. I like beer, so I drink a 12-ounce bottle about three times a week. Am I doing a disservice to my health by drinking beer? What about drinking it before a meal, as opposed to after? -- L.K., San Diego

DEAR L.K.: It would be a disservice to consume your beer, or any alcoholic substance, before driving or engaging in other tasks where alertness and concentration are essential. Having alcohol before you eat amplifies the danger.

Alcohol is treated by the body as a toxin, and as soon as it's absorbed, it goes to the liver for priority processing. One of the liver's many functions is to help maintain our blood glucose level between meals when there's no energy coming in. The liver provides the glucose by breaking down its glycogen, which is the stored form of glucose it is directed to always have at the ready.

A healthy liver has about 100 grams of glycogen for this use, the equivalent of about 1/2 cup of sugar. When alcohol enters the body, the liver turns its focus to metabolizing the toxin, which causes it to stop releasing glucose. The net effect is that the body's blood glucose can drop, which is even more problematic for those with diabetes and on medications designed to regulate blood glucose. Alcohol in these situations can contribute to a variety of symptoms that include dizziness, shakiness, hunger, slurred speech and general confusion. These symptoms might be thought of as a direct effect of the alcohol, but they can be caused by alcohol-induced hypoglycemia. As a general rule, if you are going to have alcohol, it should be with food. (For more on alcohol and diabetes, see b.link/6f2f2bd.)

Be sure to check the label of any beer brand you are considering. There are various beers with a range of ingredients. A light beer will have about 6 grams of carbohydrates, while a regular beer will have about 14 grams. (By comparison, a can of regular soda contains 38 grams of carbohydrates.)

DEAR DR. BLONZ: Is there a nutritional difference between cane sugar and regular sugar? -- B.V.

DEAR B.V.: There is no nutritional difference -- they are both sucrose, the double sugar (disaccharide) composed of a glucose linked to fructose. Cane sugar comes from sugarcane, and while "regular" sugar can come from cane, it can also come from sugar beets. An interesting side note: Sugars tend to be hygroscopic, which means they can pull moisture out of the air. Sugar's tendency to absorb or react with moisture from the environment can be bothersome, which explains why food products often include tiny moisture-absorbing packets. Such food products often include directions to keep them well sealed, especially if they are stored in the refrigerator, which is a typically moist environment.

You won't find those moisture-absorbing packets in bags of sugar, but salt-free oyster crackers can be helpful for long-term sugar storage. Interestingly, the fine-powder confectioner's sugar, which would be more vulnerable to clumping due to moisture, often includes a tiny bit of cornstarch, arrowroot or tapioca starches to keep it free from moisture.

Send questions to: "On Nutrition," Ed Blonz, c/o Andrews McMeel Syndication, 1130 Walnut St., Kansas City, MO 64106. Send email inquiries to questions@blonz.com. Due to the volume of mail, personal replies cannot be provided.

DEAR DR. BLONZ: There is a history of macular degeneration in my family, and I understand that lutein and zeaxanthin are nutrients needed to slow its progression. What is your view on supplements as a preventive? My father and both of his siblings were diagnosed with this condition by age 75. -- M.F., Charlotte, North Carolina

DEAR M.F.: The macula is the part of the eye where the images are focused. At the center of the macula is the "fovea centralis," the point of the eye where our vision is at its best. It is the macula where the electrical impulses that correspond to what we are looking at are initiated. Milliseconds later, after the signals have made their way to the brain via the optic nerve and have been interpreted, we understand what we are seeing.

An unfortunate condition associated with aging is a breakdown of these tissues. Macular degeneration is the leading cause of blindness in older Americans. The precise cause of macular degeneration is not yet known, but the retina -- and the lens -- are thought to be susceptible to oxidative damage.

Antioxidants, including zinc, vitamins C, E and A and selenium, all have reactions that prevent unwanted oxidation. However, the key is to have antioxidants that distribute to all vulnerable tissues, which points to the need to maintain a diet that includes a variety of healthful, whole foods that provide a range of compounds to protect all tissues.

The carotenoids, particularly the antioxidant compounds lutein and zeaxanthin, are known to concentrate in the macula. In fact, they are the only carotenoids known to be in the retina's macular region, and are referred to as macular pigments.

Spinach and corn are good sources of lutein and zeaxanthin. A study in the journal Investigative Ophthalmology and Visual Science from August 1997 reported how increased intake of these foods effectively increased blood levels of the key macular pigment compounds. A study in the same journal in October 2000 reported increased macular pigment levels after 12 weeks of supplemental lutein, or 10 mg per day. In the June 2000 issue of the American Journal of Clinical Nutrition, another study reported how servings of corn and spinach effectively raised blood levels of these macular pigments.

Other good food sources of lutein and zeaxanthin include kale, collard greens, cress leaf, Swiss chard, chicory leaf, mustard greens, beet greens, red pepper, okra, endive, celery, romaine lettuce, leek, broccoli, leaf lettuce, green peas, pumpkin, iceberg lettuce, Brussels sprouts, yellow pepper and green beans. Fruits contain lesser amounts, but some of the best include avocado, plums, kiwis, pears and grapes.

Supplements are a reasonable option, but they do not replace the need to eat healthful foods. When taken as a supplement, lutein is best absorbed when taken with meals that contain fat. Be aware that while many multipurpose supplements claim to contain lutein (or zeaxanthin), the amounts can vary. Always check the label and compare it with the 10 mg per day used in the study cited above.

Read more about macular degeneration at b.link/xu9pj8j, which includes a section on treatments and therapies.

Send questions to: "On Nutrition," Ed Blonz, c/o Andrews McMeel Syndication, 1130 Walnut St., Kansas City, MO 64106. Send email inquiries to questions@blonz.com. Due to the volume of mail, personal replies cannot be provided.