Category Archives: Diet

Health: The Benefits Of “Intermittent Fasting” For People In High-Stress Jobs

May 1, 2020 She Seeks Serene Leave a comment

From Oxford University Press – OUP (May 1, 2020):

…ultra-processed foods are generally the foods available to nurses working nightshifts, firefighters returning to their department after a call, police officers patrolling neighborhoods, or military soldiers during field-exercises. Thus, time-restricted eating removes the added stress of what to eat, and serves as a practical intervention conducive to the schedules of many people.

Time-restricted eating has been shown to lower circulating insulin, blood pressure, body fat and overall body weight, inflammation, and oxidative stress.

Time-restricted eating is a nutrition intervention which alternates between a period of fasting (12 – 16 hours) followed by a period of eating (8 – 12 hours). Unlike other diets, which focus on the caloric content of a meal or which foods you should eat, time-restricted eating focuses exclusively on when you eat by compressing and standardizing the feeding window each day. In turn, people following this type of eating pattern naturally enter a state of caloric deficit.

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Diet, Diet & Nutrition, Health, Studies

Diet Infographic: Most “Macronutrient Diets” Reduce Weight & Blood Pressure In 6 Months (BMJ)

April 23, 2020 She Seeks Serene 1 Comment

From a BMJ Study article (April, 2020):

Compared with usual diet, moderate certainty evidence supports modest weight loss and substantial reductions in systolic and diastolic blood pressure for low carbohydrate (eg, Atkins, Zone), low fat (eg, Ornish), and moderate macronutrient (eg, DASH, Mediterranean) diets at six but not 12 months. Differences between diets are, however, generally trivial to small, implying that people can choose the diet they prefer from among many of the available diets (fig 6) without concern about the magnitude of benefits.

Introduction

The worldwide prevalence of obesity nearly tripled between 1975 and 2018.1 In response, authorities have made dietary recommendations for weight management and cardiovascular risk reduction.2 3 Diet programmes—some focusing on carbohydrate reduction and others on fat reduction—have been promoted widely by the media and have generated intense debates about their relative merit. Millions of people are trying to lose weight by changing their diet. Thus establishing the effect of dietary macronutrient patterns (carbohydrate reduction v fat reduction v moderate macronutrients) and popular named dietary programmes is important.

Biological and physiological mechanisms have been proposed to explain why some dietary macronutrient patterns and popular dietary programmes should be better than others. A previous network meta-analysis, however, suggested that differences in weight loss between dietary patterns and individual popular named dietary programmes are small and unlikely to be important.4 No systematic review and network meta-analysis has examined the comparative effectiveness of popular dietary programmes for reducing risk factors for cardiovascular disease, an area of continuing controversy.

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Diet, Health, Obesity, Studies

New Study: Obesity Results In Six Times Higher Rates Of Type 2 Diabetes, 3X More Than Genetic Risks (2020)

April 16, 2020 She Seeks Serene Leave a comment

From a Diabetologia online study release (April 15, 2020):

“Having normal body weight is crucial in the prevention of type 2 diabetes, regardless of genetic predisposition.”

“The results suggest that type 2 diabetes prevention by weight management and healthy lifestyle is critical across all genetic risk groups.”

“Overall, the results indicate that a favorable lifestyle should be universally recommended in the prevention of type 2 diabetes, regardless of genetic predisposition, thus supporting current public health guidelines,”

Methods

We examined the joint association of genetic predisposition, obesity and unfavourable lifestyle with incident type 2 diabetes using a case-cohort study nested within the Diet, Cancer and Health cohort in Denmark. The study sample included 4729 individuals who developed type 2 diabetes during a median 14.7 years of follow-up, and a randomly selected cohort sample of 5402 individuals.

Results

Obesity (BMI ≥ 30 kg/m²) and unfavourable lifestyle were associated with higher risk for incident type 2 diabetes regardless of genetic predisposition (p > 0.05 for GRS–obesity and GRS–lifestyle interaction). The effect of obesity on type 2 diabetes risk (HR 5.81 [95% CI 5.16, 6.55]) was high, whereas the effects of high genetic risk (HR 2.00 [95% CI 1.76, 2.27]) and unfavourable lifestyle (HR 1.18 [95% CI 1.06, 1.30]) were relatively modest.

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Aging, Diet, Health, News, Obesity, Studies

Health Study: Older Adults With High Glucose Levels (A1C) Have Greater Cognitive Decline

April 3, 2020 She Seeks Serene Leave a comment

From a MedPage Today online article (April 2, 2020):

This relationship between higher glucose levels and poorer cognitive functioning extended beyond just CASI z-score, as well, Cukierman-Yaffe noted. Higher HbA1c levels were also tied to significantly poorer performance in other psychological tests, including the clock making test of executive functioning, test of discriminative ability, and for the test of verbal fluency.

Poorer glycemic control was tied to cognitive decline following a lacunar stroke in a prospective cohort study.

Among 942 individuals with type 2 diabetes who had a lacunar stroke, every 1% higher HbA1c was tied to a 0.06 drop in cognitive function at baseline measured by Cognitive Assessment Screening Instrument (CASI) z-score (95% CI -0.101 to -0.018), reported Tali Cukierman-Yaffe, MD, MSc, of Sheba Medical Center and the Sackler School of Medicine of Tel Aviv University in Israel.

Diet, Health, News, Studies

Obesity Study: “Late Night Snacking” Older Adults – Higher Fat Levels Than Early Eaters On Same Diet

April 2, 2020 She Seeks Serene Leave a comment

From a PLOS Biology Journal study (Feb 20, 2020):

Snacking Before you sleep Keeps on the Fat PLOS Biology April 2020 — Schematic: Late-evening snacking interacts with the circadian rhythm of metabolism to inhibit LO.

The major finding of this study is that the timing of feeding over the day leads to significant differences in the metabolism of an equivalent 24-h nutritional intake. Daily timing of nutrient availability coupled with daily/circadian control of metabolism drives a switch in substrate preference such that the late-evening Snack Session resulted in significantly lower LO compared to the Breakfast Session.

Developed countries are experiencing an epidemic of obesity that leads to many serious health problems, foremost among which are increasing rates of type 2 diabetes, metabolic syndrome, cardiovascular disease, and cancer. While weight gain and obesity are primarily determined by diet and exercise, there is tremendous interest in the possibility that the daily timing of eating might have a significant impact upon weight management [1–3]. Many physiological processes display day/night rhythms, including feeding behavior, lipid and carbohydrate metabolism, body temperature, and sleep.

These daily oscillations are controlled by the circadian clock, which is composed of an autoregulatory biochemical mechanism that is expressed in tissues throughout the body and is coordinated by a master pacemaker located in the suprachiasmatic nuclei of the brain (aka the SCN [1,4]). The circadian system globally controls gene expression patterns so that metabolic pathways are differentially regulated over the day, including switching between carbohydrate and lipid catabolism [1,3,5–9]. Therefore, ingestion of the same food at different times of day could lead to differential metabolic outcomes, e.g., lipid oxidation (LO) versus accumulation; however, whether this is true or not is unclear.

Medical Podcasts: A Clinical Review Of “The Pritikin Diet” (JAMA)

Audio March 17, 2020 She Seeks Serene Leave a comment

Nathan Pritikin was a college dropout who became an entrepreneur. While doing research for the government during World War II, he observed that populations that had extremely limited food availability because of the war had substantially reduced mortality from cardiovascular disease—something unexpected at a time when cardiovascular disease was thought to be due to stress.

After the war when food became more available CVD death rates went back up, resulting in Pritikin concluding that CVD was related to diet. Pritikin devised his own very low-fat diet that bears his name and the diet is still in use 65 years later.

Diet, Diet & Nutrition, Health, News, Studies

Study: Maintaining Weight Loss Tied To Healthier Eating Routines Formed Over Two-Year Period

March 16, 2020 She Seeks Serene Leave a comment

From a New York Times online article (March 16, 2020):

“Maintaining weight loss can get easier over time. Over time, less intentional effort, though not no effort, is needed to be successful. After about two years, healthy eating habits become part of the routine. Healthy choices become more automatic the longer people continue to make them. They feel weird when they don’t.”

Among the useful strategies identified in the new study is to keep lower calorie foods like fruits and vegetables more accessible. “We eat what we see,” Dr. Phelan noted. The corollary is equally important: keep high-calorie, less nourishing foods relatively inaccessible and out of sight if not out of the house entirely.

The new study led by Dr. Phelan, professor of kinesiology and public health at California Polytechnic State University, identified habits and strategies that can be keys to success for millions. Yes, like most sensible weight-loss plans, they involve healthful eating and regular physical activity. But they also include important self-monitoring practices and nonpunitive coping measures that can be the crucial to long-term weight management.

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Diet, Health, News, Studies

Studies: “Ultra-Processed Foods” Are 58% Of All Calories In U.S., & Obesity Epidemic’s Major Cause

March 9, 2020 She Seeks Serene Leave a comment

From a The Guardian online article (Feb 12, 2020):

What characterizes ultra-processed foods is that they are so altered that it can be hard to recognize the underlying ingredients. These are concoctions of concoctions, engineered from ingredients that are already highly refined, such as cheap vegetable oils, flours, whey proteins and sugars, which are then whipped up into something more appetizing with the help of industrial additives such as emulsifiers.

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From a MedPage Today online article (March 7, 2020):

The top ultra-processed foods by calorie intake were breads, beverages, cakes, cookies and pies, salty snacks, frozen and shelf-stable dishes, pizza, and breakfast cereals.

Altogether, ultra-processed foods accounted for 58% of all calories in the U.S. diet and nearly 90% of all added sugars.

They divided foods into four categories:

Unprocessed or minimally processed foods: Fresh, dry, or frozen fruits or vegetables, grains, legumes, meat, fish, and milk
Processed culinary ingredients: Table sugar, oils, fats, salt, and other substances extracted from foods or from nature and used in kitchens to make culinary preparations
Processed foods: Foods manufactured with the addition of salt, sugar, or other substances of culinary use to unprocessed or minimally-processed foods, such as canned food, simple breads, and cheese
Ultra-processed foods: Formulations of several ingredients that — besides salt, sugar, oils, and fats — include food substances not used in culinary preparations, in particular, flavors, colors, sweeteners, emulsifiers, and other additives used to imitate sensory qualities of unprocessed or minimally-processed foods and their culinary preparations or to disguise undesirable qualities of the final product

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Diet, Health, News, Studies

Health Studies: “Habitual” Supplementation Of Fish Oil (Omega-3) Lowers “All Cause Mortality” (BMJ)

March 6, 2020 She Seeks Serene Leave a comment

From a BMJ Research study (March 4, 2020):

Habitual fish oil supplementation is associated with a 13% lower risk of all cause mortality, a 16% lower risk of CVD mortality, and a 7% lower risk of CVD events among the general population

Fish oil is a rich source of long chain omega 3 fatty acids, a group of polyunsaturated fats that primarily include eicosapentaenoic acid and docosahexaenoic acid. Initially, these compounds were recommended for daily omega 3 fatty acid supplementation for the prevention of cardiovascular disease (CVD). Consequently, the use of fish oil supplements is widespread in the United Kingdom and other developed countries.

Several mechanisms could explain the benefits for clinical outcome derived from fish oil supplementation. Firstly, the results of several studies have indicated that supplementation with omega 3 fatty acids has beneficial effects on blood pressure, plasma triglycerides, and heart rate, all of which would exert a protective effect against the development of CVD. Secondly, several trials have shown that omega 3 fatty acids can improve flow mediated arterial dilatation, which is a measure of endothelial function and health. Thirdly, omega 3 fatty acids have been shown to possess antiarrhythmic properties that could be clinically beneficial. Finally, studies have reported that fish oil can reduce thrombosis. Additionally, studies have reported that the anti-inflammatory properties of fish oil could have a preventive role in the pathophysiology of CVD outcomes. Other mechanisms could also be involved to explain the effect of fish oil on CVD outcomes.

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Ageing, Diet, Health, News, Studies, Videos

Diet Studies: “Eat Less, Live Longer” – Calorie Restriction Delays Age-Related Diseases (Salk)

Video March 1, 2020 She Seeks Serene Leave a comment

Eat less, live longer- If you want to reduce levels of inflammation throughout your body, delay the onset of age-related diseases and live longer—eat less food. That’s the conclusion of a new study by scientists from the US and China that provides the most detailed report to date of the cellular effects of a calorie-restricted diet in rats.

(Salk News, February 27, 2020)

While the benefits of caloric restriction have long been known, the new results show how this restriction can protect against aging in cellular pathways, as detailed in Cell on February 27, 2020.

Aging is the highest risk factor for many human diseases, including cancer, dementia, diabetes and metabolic syndrome. Caloric restriction has been shown in animal models to be one of the most effective interventions against these age-related diseases. And although researchers know that individual cells undergo many changes as an organism ages, they have not known how caloric restriction might influence these changes.

In the new paper, Belmonte and his collaborators—including three alumni of his Salk lab who are now professors running their own research programs in China—compared rats who ate 30 percent fewer calories with rats on normal diets. The animals’ diets were controlled from age 18 months through 27 months. (In humans, this would be roughly equivalent to someone following a calorie-restricted diet from age 50 through 70.)