Articles tagged with Dietetics
A new study found that a lower frequency of vegetable and fruit intake was associated with a higher risk of death in patients with and without chronic kidney disease (CKD), regardless of their CKD stage. Higher fruit and vegetable intake is generally linked to lower mortality risk in the general population.
Researchers analyzed 400 videos from top child-influencers on YouTube, finding branded food and beverages appeared 38% of the time. Candy brands were most frequent, while healthy options made up only 9% of appearances.
A recent study found that dry scooping, ingesting pre-workout powders without water, is common among adolescent boys and young adult men in Canada. The study analyzed data from over 2,700 participants and showed a significant association between social media use and gym culture participation and dry scooping behavior.
A new study found that consumer skepticism about whole-grain food labels contributes to low intake globally. Consumers prefer clear, straightforward labeling on product names rather than generic claims.
A new survey by the European Federation of Dietitians supports moderate coffee consumption as having clear health benefits, including improved alertness and sports performance. The study involved 585 dietitians from across 26 European countries.
A clinical trial conducted by Salk Institute and UC San Diego Health found that time-restricted eating improved measures of health and wellbeing in firefighters. The study showed that a 10-hour eating window reduced VLDL cholesterol, improved mental health, and decreased alcohol intake.
A new study from St. Michael's Hospital found that a low-carb vegan diet has the same health effects as a vegetarian diet, but at a much lower cost to the environment. The researchers also discovered that the lower carbon emission value of the vegan diet was associated with a larger reduction in blood cholesterol.
A new study published in Cell Reports has identified the molecular pathways responsible for reduced seizures during fasting. The researchers found that amino acid sensing plays a critical role in the beneficial effects of fasting on seizures, suggesting targeted dietary strategies may be effective for patients without DEPDC5 mutations.
Studies investigate lifestyle interventions to achieve nutritional ketosis and its impact on chronic illness, sleep, and cardiovascular disease in the military. Researchers aim to understand how ketogenic diet, ketone-based beverages, and their effects on clinical outcomes will benefit soldiers' health.
A recent study reveals racial and sex disparities in gout prevalence, with Black adults more commonly affected. Culturally informed efforts targeting diet and social determinants may help reduce these disparities.
A recent study published in the Endocrine Society's Journal of Clinical Endocrinology & Metabolism found that vegan participants who engaged in regular resistance training had stronger bones than those who did not. The study also showed that vegans and omnivores who performed resistance training had similar bone structure.
Calorie labeling in supermarkets leads to small to moderate decreases in calories purchased, potentially translating to population-level health benefits. The study found declines seven months after labeling implementation, affecting prepared bakery and deli items.
A new study from Duke University suggests that consuming more fiber can lead to improved gut health, regardless of the specific supplement used. Participants who had been eating the least amount of fiber before the study showed the greatest benefit from supplements.
The American Society for Nutrition (ASN) emphasizes that all methodologies in nutrition research contribute to the discipline and advance health and well-being. The ASN-commissioned white paper reviews various methodologies used in nutrition research, highlighting their strengths, limitations, and interpretations.
Eating more protein during weight loss helps avoid lean mass loss and promotes healthier eating habits, according to a Rutgers study. The study found that higher protein intake is associated with increased green vegetable consumption, reduced refined grain and sugar intake, and improved retention of lean muscle mass.
A new study presents a protein-reduced, Nordic-style diet that increases fruit, berry, and vegetable consumption in infants, establishing a preferable eating pattern. The diet was well-tolerated and did not negatively affect growth or breastfeeding duration.
The USPSTF recommends against using beta carotene or vitamin E supplements to prevent cardiovascular disease (CVD) or cancer. Inflammation and oxidative stress play a role in both CVD and cancer, but dietary supplements have shown anti-inflammatory and antioxidative effects, leading to proposals for their use as preventive measures.
A long-term study found that bariatric surgery improves physical activity and diet quality in participants, but only a small percentage meet federal guidelines. Patients may need continued support to maintain weight loss and health benefits after surgery.
A study of 155,000 adults found that those with limited income, lower educational attainment, or living in rural areas were more likely to have a poor diet. Researchers from the American Cancer Society analyzed data to identify the association between socioeconomic and geographic factors and diet quality.
A large US study has found an association between higher fish consumption and increased risk of malignant melanoma and stage 0 melanoma. The study found that eating more non-fried fish and tuna was linked to a greater risk of developing these types of skin cancer.
A new program, IVAN, developed at Penn State uses virtual reality to teach nutrition concepts and improve users' skills. The program scored highly across 14 domains, indicating it was received positively by experts.
NUTRITION 2022 LIVE ONLINE features research announcements, expert discussions and live sessions on topics such as dietary protein's impact on muscle metabolism and healthy aging. The meeting also explores the concept of 'ultra-processed foods' in relation to dietary guidelines.
Researchers found that high ultra-processed food intake was associated with higher mortality rates, regardless of dietary type. Moderate red meat consumption also linked to a 8% increase in mortality risk compared to no red meat consumption.
A new study published in the American Journal of Clinical Nutrition found that a healthy Mediterranean diet can significantly improve symptoms of depression in young men. The 12-week randomized control trial showed that nearly all participants stayed with the program and reported positive results.
A new study at the European Congress on Obesity found that toddlers who were rewarded for trying vegetables ate more of them. The study, which involved 598 children aged 1-4, showed that regularly offering vegetables increased recognition and willingness to try different types.
Scientists have found that transplanting faecal microbiota from young mice into old mice can reverse hallmarks of ageing in the gut, eyes, and brain. The study suggests that gut microbes play a role in regulating some of the detrimental effects of ageing, offering a potential solution in the form of gut microbe replacement therapy.
A new article explores how plant-based diets can support immunity and decrease the risk of severe COVID-19 infection. Studies have shown that plant-based foods rich in nitrates and antioxidants can improve heart health and respiratory immunity.
Researchers investigated two common soluble fibers, arabinoxylan and long-chain inulin, on human physiology. They found that AX reduced LDL cholesterol, while LCI decreased inflammation markers and increased beneficial gut microbes, but high doses of inulin caused negative effects.
A Drexel University study found that individuals with a stronger connection to nature had more varied diets and higher fruit and vegetable consumption. This link could inform health promotion practices and urban planning initiatives.
An automated nutrition app called eNutri improved participants' healthy diet scores by 6% compared to a control group. The app provides personalized nutrition advice based on evidence and uses a diet scoring system.
Researchers found that adolescents who consumed ultra-processed foods were more likely to be obese, having abdominal and visceral obesity. The study used data from 3,587 US adolescents aged 12-19, dividing them into three groups based on the amount of ultra-processed foods in their diets.
A virtual cooking/nutrition program, Flint Families Cook, demonstrates success in reaching youth from low-income families and improving cooking self-efficacy and nutrition knowledge. The program encourages families to cook healthy meals together at home, using local ingredients.
A study presented at the American College of Cardiology's Annual Scientific Session found that personalized nutrition education in grocery stores significantly improved DASH diet adherence. Participants who received six one-on-one sessions with a dietitian showed an average increase of 4.7 points on their DASH scores.
The study found that nearly half of older adults in the US have poor diet quality, with overall diet quality worsening over the past two decades. Diet quality is a significant concern for this age group, as it can impact their health and well-being.
A new study found that a ketogenic diet significantly improves MS symptoms, including fatigue, depression, and cognitive function. Patients on the keto diet experienced reductions in neurologic disability and enhanced overall quality of life.
Eating meat five times or less per week is associated with a lower overall cancer risk, according to a study published in BMC Medicine. Participants who ate meat five or less times per week had a 2% lower cancer risk compared to those who ate meat more than five times per week.
Researchers found that higher levels of dietary fiber, particularly soluble fiber, are associated with a lower risk of developing dementia. The study suggests that a high-fiber diet may play a preventative role in reducing the incidence of dementia.
A new dietary tool can quickly and accurately assess micronutrient levels in oncology patients, helping to find better nutritional solutions for cancer treatment. Tested on 112 patients, the 21-item food frequency questionnaire can identify suboptimal micronutrient intakes in just 10 minutes.
A culinary medicine curriculum significantly improved biometric and diet-related behavioral outcomes among low-income patients with type 2 diabetes. Participants showed reduced glycosylated hemoglobin levels and increased consumption of fruits and vegetables, suggesting a positive impact on diabetes management.
A new study found that increasing sleep duration by an average of 1.2 hours per night reduced participants' overall caloric intake by an average of 270 kcal per day. This translates to roughly 12 kg, or 26 lbs., of weight loss over three years if the effects were maintained.
A plant-based diet has been shown to lower the risk of COVID-19 infection and severe illness, with some studies suggesting a 9% lower risk and 73% lower risk among healthcare workers. The 'blue zone' diet, prevalent in Okinawa, Japan, may also provide benefits.
A study published in PLOS ONE suggests that changing climate conditions 23,000 years ago expanded food options for humans in Israel's Sea of Galilee region. The research analyzed animal remains at the submerged archaeological site of Ohalo II, revealing a diverse diet with multiple prey sources.
A recent study found that people with Parkinson's Disease who consume more flavonoids have a lower mortality risk than those who don't. The researchers discovered that higher flavonoid intake is associated with improved survival rates in both men and women, particularly when it comes to anthocyanin-rich foods like berries and red wine.
Researchers discovered that Black women have a greater relative abundance of Actinobacteria, associated with reduced insulin sensitivity and elevated inflammation. The study highlights the importance of understanding the role of gut microbiome in cardiometabolic health disparities among Black women.
A study by Tulane University found that swapping just one serving of beef per day for a more planet-friendly alternative can reduce greenhouse gas emissions by up to 48% and water-use impacts by 30%. This simple change could collectively make a substantial difference in reducing the carbon footprint of US diets.
A new position paper argues that healthful foods for children are the same as those for adults, with age-appropriate adjustments in texture and portion size. Nutrition educators play key roles in shifting consumer demand and social norms to promote healthy food choices.
A recent study by North Carolina State University and Northern Michigan University found that eating human food reduces microbial diversity in black bears' guts. The researchers analyzed gut samples from 35 bears and found lower biodiversity in those with a diet rich in processed foods.
Researchers have identified genes associated with spinach's resistance to downy mildew and its levels of oxalates. The findings could help breeders produce disease-resistant varieties with more consumer appeal, improving spinach's market prospects.
A study found that one in five cancer survivors mistakenly believed taking vitamins could reduce the risk of cancer return. Those who thought supplements reduced recurrence were three times more likely to take them. Healthcare professionals must advise patients on safe dietary supplement use.
A large population study from Lund University found that a sustainable diet is associated with lower risks of premature death. The EAT-Lancet diet, which emphasizes whole grains, vegetables, and pulses, was linked to a 25% lower risk of total mortality and specific causes like cardiovascular disease and cancer.
Researchers at University of California - Riverside are studying the keto and intermittent fasting diets on a molecular level, finding that women may metabolize fat differently than men. The study aims to understand why keto diet may not be effective for women and how it affects their overall health.
A randomized clinical trial investigated the effects of a Mediterranean diet and mindfulness-based stress reduction on preventing small-for-gestational age birth weights. The study found that these interventions significantly reduced the risk of this adverse pregnancy outcome.
A randomized-controlled clinical trial found that eating prunes daily reduces biomarkers of bone breakdown and improves bone geometry in healthy men aged 50-79. The study adds to existing research on the beneficial effects of prunes on bone health, particularly for men.
A review of anti-aging dietary interventions reveals complex physiological consequences and intriguing similarities across diets. The study suggests a common mechanism involving the inhibition of protein kinase mTOR as a molecular target for increasing health longevity in humans.
A new study found that preadolescent endurance runners who experience weight loss, have a history of bone stress injury, or follow a vegetarian diet are more likely to use dietary supplements. The study discovered that supplement use was associated with lower food intake and energy deficiency.
A new study highlights the need for sustainable dietary choices to reduce food-related greenhouse gas emissions. Reducing discretionary foods like sweets, pastries, and processed meats can help lower emissions, which contribute to climate change.
A study published in PLOS ONE found that free food provided to US households at school and work is of poor nutritional quality. In contrast, food for families receiving the Supplemental Nutrition Assistance Program (SNAP) appears to be of better nutritional value.
Researchers found that eating high-fibre whole grain rye products resulted in greater weight loss and body fat reduction compared to refined wheat alternatives. The study, involving 242 participants, suggests that rye's unique fibre content may contribute to its weight-loss benefits.
Researchers have identified a gene that regulates fruit softening independent of fruit ripening, allowing tomatoes to stay firm until consumption while maintaining flavor. The discovery could lead to increased shelf-life without sacrificing flavor, benefiting commercial producers and consumers alike.
A new study found that para-athletes have lower nutritional knowledge compared to university student athletes, with 40% needing help with meal procurement and cooking. This highlights the need for targeted nutrition support and education for para-athletes.