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Tag: American Society for Nutrition (ASN)

  • These Foods Can Help You Live Longer and Protect the Planet

    These Foods Can Help You Live Longer and Protect the Planet

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    Newswise — Eating more planet-friendly foods could help you live a longer, healthier life, according to new research. Researchers found that people who followed a more environmentally sustainable diet were 25% less likely to die during a follow-up period of over 30 years compared to those with a less sustainable diet. 

    The study builds upon prior research that identified foods that are a win-win for both health and the environment—such as whole grains, fruit, non-starchy vegetables, nuts, and unsaturated oils—as well as foods that could be harmful to the environment and human health, like eggs and red and processed meats. The new findings suggest eating more planet-friendly foods can help reduce a person’s risk of death from causes such as cancer, heart disease, respiratory diseases, and neurodegenerative diseases.

    “We proposed a new diet score that incorporates the best current scientific evidence of food effects on both health and the environment,” said Linh Bui, MD, a PhD candidate in the Department of Nutrition at Harvard T.H. Chan School of Public Health. “The results confirmed our hypothesis that a higher Planetary Health Diet score was associated with a lower risk of mortality.” 

    Bui will present the findings at NUTRITION 2023, the flagship annual meeting of the American Society for Nutrition held July 22–25 in Boston. 

    According to existing evidence, plant-based foods are associated with both a lower risk of chronic diseases such as heart disease, colorectal cancer, diabetes, and stroke, and reduced impacts to the environment in terms of factors like water use, land use, nutrient pollution, and greenhouse gas emissions.

    With the new study, the researchers aimed to create a simple tool that policymakers and public health practitioners could use to develop strategies to improve public health and address the climate crisis.

    “As a millennial, I have always been concerned about mitigating human impacts on the environment,” said Bui. “A sustainable dietary pattern should not only be healthy but also consistent within planetary boundaries for greenhouse gas emissions and other environmental parameters.”

    To create their Planetary Health Diet Index (PHDI), researchers reviewed existing research on the relationships between various food groups and health outcomes based on the EAT-Lancet reference diet that accounts for the environmental impacts of food production practices. They then applied the index to analyze outcomes among over 100,000 participants in two large cohort studies conducted in the United States. The data set included over 47,000 deaths during a follow-up period spanning over three decades from 1986-2018. 

    Overall, they found that people in the highest quintile (the top one-fifth of participants) for PHDI had a 25% lower risk of death from any cause compared to those in the lowest quintile. Higher PHDI scores were associated with a 15% lower risk of death from cancer or cardiovascular diseases, a 20% lower risk of death from neurodegenerative disease, and a 50% lower risk of death from respiratory diseases. 

    Bui cautioned that the PHDI does not necessarily reflect all food items and their relationships with all major diseases in all countries. People with specific health conditions, religious restrictions, or different food accessibility due to socioeconomic status or food availability may face challenges with adhering to a more sustainable diet pattern. Further research could help to elucidate and address such barriers. 

    “We hope that researchers can adapt this index to specific food cultures and validate how it is associated with chronic diseases and environmental impacts such as carbon footprint, water footprint, and land use in other populations,” said Bui. 

    Bui will present this research at 11:45 a.m. EDT on Sunday, July 23, during the Dietary Patterns Poster Session in the Hynes Convention Center Hall C (abstract; presentation details).

    NUTRITION 2023 will feature several studies using the Planetary Health Diet Index for which Bui is a co-author. Andrea Romanos-Nanclares, PhD, will present “Planetary Health Diet Index and Risk of Total and Subtypes of Breast Cancer in the Nurses’ Health Studies” at 11:45 a.m. EDT on Sunday, July 23, during the Nutritional Epidemiology (I) Poster Session (abstract; presentation details). Caleigh Sawicki, PhD, will present “Planetary Health Diet and Risk of Incident Cardiovascular Disease: Findings From Two Cohorts of US Women” at 2 p.m. EDT on Monday, July 24, during the Dietary Patterns and Health Outcomes Oral Session (abstract; presentation details).  

    Please note that abstracts presented at NUTRITION 2023 were evaluated and selected by a committee of experts but have not generally undergone the same peer review process required for publication in a scientific journal. As such, the findings presented should be considered preliminary until a peer-reviewed publication is available.

     

    About NUTRITION 2023

    NUTRITION 2023 is the flagship meeting of the American Society for Nutrition and the premier educational event for nutritional professionals around the globe. NUTRITION brings together lab scientists, practicing clinicians, population health researchers, and community intervention investigators to identify solutions to today’s greatest nutrition challenges. Our audience also includes rising leaders in the field – undergraduate, graduate, and medical students. NUTRITION 2023 will be held July 22-25, 2023 in Boston. https://nutrition.org/N23 #Nutrition2023

     

    About the American Society for Nutrition (ASN)

    ASN is the preeminent professional organization for nutrition research scientists and clinicians around the world. Founded in 1928, the society brings together the top nutrition researchers, medical practitioners, policy makers and industry leaders to advance our knowledge and application of nutrition. ASN publishes four peer-reviewed journals and provides education and professional development opportunities to advance nutrition research, practice, and education. Since 2018, the American Society of Nutrition has presented NUTRITION, the leading global annual meeting for nutrition professionals. http://www.nutrition.org

     

    Find more news briefs from NUTRITION 2023 at: https://www.eurekalert.org/newsroom/nutrition2023.

     

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  • Researchers Identify Genes that Directly Influence What We Eat

    Researchers Identify Genes that Directly Influence What We Eat

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    Newswise — In one of the first large-scale studies of genes related to diet, researchers have uncovered almost 500 genes that appear to directly influence the foods we eat. The findings represent an important step toward using a person’s genetics to develop precision nutrition strategies that help improve health or prevent disease.

    “Some genes we identified are related to sensory pathways — including those for taste, smell, and texture — and may also increase the reward response in the brain,” said research team leader Joanne Cole, PhD, assistant professor in the Department of Biomedical Informatics at the University of Colorado School of Medicine. “Because some of these genes may have clear paths toward influencing whether someone likes a food or not, they could potentially be used to create sensory genetic profiles for fine-tuning a person’s dietary recommendations based on foods they like to eat.”

    For the study, the researchers used the UK Biobank, which contains data from 500,000 people, to perform a phenome-wide association study (PheWAS) that identified genes more strongly associated with diet than with any health or lifestyle factor. PheWAS studies are used to find associations between gene variants of interest and a spectrum of human traits and behaviors, including dietary intake.

    “The foods we choose to eat are largely influenced by environmental factors such as our culture, socioeconomic status, and food accessibility,” said Cole. “Because genetics plays a much smaller role in influencing dietary intake than all the environmental factors, we need to study hundreds of thousands of individuals to detect genetic influences amid the environmental factors. The data necessary to do this hasn’t been available until recently.”

    Cole will present the findings at NUTRITION 2023, the annual flagship meeting of the American Society for Nutrition held July 22-25 in Boston.

    One challenge in identifying diet-related genes is that what people eat correlates with many other factors, including health factors such as high cholesterol or body weight and even socioeconomic status. In the new work, the researchers applied computational methods to tease out direct effects of genetic variants impacting diet and separate those from indirect effects such as ones where a gene impacts diabetes and having diabetes requires a person to eat less sugar.

    This study design was possible because the UK Biobank not only contains in-depth genetic information but also detailed health and socioeconomic data. This allowed the researchers to test individual genetic variants for associations with thousands of traits and then eliminate indirect gene variants that were more strongly associated with other factors, such as diabetes.

    The analysis revealed around 300 genes directly associated with eating specific foods and almost 200 genes linked to dietary patterns which group various foods together — for example, overall fish intake or fruit consumption.

    “The study showed that dietary patterns tend to have more indirect genetic effects, meaning they were correlated with a lot of other factors,” said Cole. “This shows how important it is to not study dietary patterns in a vacuum, because the eating pattern’s impact on human health may be completely mediated or confounded by other factors.”

    In the short term, Cole is studying the newly identified diet-related genes to better understand their function while also working to identify even more genes that directly influence food preferences. She would like to pursue several lines of translational research based on these findings. For example, she is interested in studying whether using a person’s genetics to adapt the flavor profile of a diet designed for weight loss could improve adherence.

    It might also be possible to use these new insights to tailor foods to a person’s genetic predisposition. “If we know that a gene encoding an olfactory receptor in the nose increases a person’s liking of fruit and boosts the reward response in the brain, then molecular studies of this receptor could be used to identify natural or synthetic compounds that bind to it,” Cole said. “Then, we could see if adding one of those compounds to healthy foods makes those foods more appealing to that person.”

    Cole will present this research at 2:55 p.m. on Saturday, July 22, during the Personalizing Nutrition – Genetics and Dietary Pattern Interactions Poster Theater Flash Session in the Sheraton Boston, Fairfax (abstract; presentation details).

    Please note that abstracts presented at NUTRITION 2023 were evaluated and selected by a committee of experts but have not generally undergone the same peer review process required for publication in a scientific journal. As such, the findings presented should be considered preliminary until a peer-reviewed publication is available.

     

    About NUTRITION 2023

    NUTRITION 2023 is the flagship meeting of the American Society for Nutrition and the premier educational event for nutritional professionals around the globe. NUTRITION brings together lab scientists, practicing clinicians, population health researchers, and community intervention investigators to identify solutions to today’s greatest nutrition challenges. Our audience also includes rising leaders in the field – undergraduate, graduate, and medical students. NUTRITION 2023 will be held July 22-25, 2023 in Boston. https://nutrition.org/N23 #Nutrition2023

     

    About the American Society for Nutrition (ASN)

    ASN is the preeminent professional organization for nutrition scientists and clinicians around the world. Founded in 1928, the society brings together the top nutrition researchers, medical practitioners, policy makers and industry leaders to advance our knowledge and application of nutrition. ASN publishes four peer-reviewed journals and provides education and professional development opportunities to advance nutrition research, practice, and education. Since 2018, the American Society of Nutrition has presented NUTRITION, the leading global annual meeting for nutrition professionals.

     

    Find more news briefs and tipsheets at: https://www.eurekalert.org/newsroom/nutrition2023.

     

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  • Scientists Name Top Five Foods Rich in Prebiotics

    Scientists Name Top Five Foods Rich in Prebiotics

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    Newswise — There is growing evidence that consuming prebiotics — certain types of fiber often found in plants that stimulate beneficial bacteria in your gut — can help to maintain a healthy gut microbiome. In a new study, scientists estimated the prebiotic content of thousands of food types by using preexisting literature to find out which foods offer the highest prebiotic content.

    According to the study, foods that pack the greatest prebiotic punch are dandelion greens, Jerusalem artichokes, garlic, leeks, and onions. In addition to supporting gut microbes, prebiotic rich foods contain high amounts of fiber — something most Americans do not get enough of.

    “Eating prebiotic dense foods has been indicated by previous research to benefit health,” said Cassandra Boyd, a master’s student at San José State University who conducted the research with Assistant Professor John Gieng, PhD. “Eating in a way to promote microbiome wellness while eating more fiber may be more attainable and accessible than you think.”

    Boyd will present the findings at NUTRITION 2023, the flagship annual meeting of the American Society for Nutrition held July 22–25 in Boston.

    Prebiotics, which can be thought of as food for the microbiome, are different from probiotics, which contain live microorganisms. Both can potentially benefit microbiome health, but they work in different ways.

    Studies have linked higher prebiotic intake with improved blood glucose regulation, better absorption of minerals like calcium, and markers of improved digestive and immune function. Although most dietary guidelines do not currently specify a recommended daily allowance for prebiotics, the International Scientific Association for Probiotics and Prebiotics — a non-profit scientific organization that established the currently held definition of prebiotics — recommends an intake of 5 grams per day.

    For the study, researchers used previously published scientific findings to analyze the prebiotic content of 8,690 foods contained in the Food and Nutrient Database for Dietary Studies, a resource many scientists use to study nutrition and health.

    About 37% of the foods in the database were found to contain prebiotics. Dandelion greens, Jerusalem artichoke, garlic, leeks, and onions had the greatest amounts, ranging from about 100-240 milligrams of prebiotics per gram of food (mg/g). Other prebiotic rich foods included onion rings, creamed onions, cowpeas, asparagus, and Kellogg’s All-Bran cereal, each containing around 50-60 mg/g.

    “The findings from our preliminary literature review suggest that onions and related foods contain multiple forms of prebiotics, leading to a larger total prebiotic content,” said Boyd. “Multiple forms of onions and related foods appear in a variety of dishes as both flavoring and main ingredients. These foods are commonly consumed by Americans and thus would be a feasible target for people to increase their prebiotic consumption.”

    Based on the team’s findings, Boyd said a person would need to consume approximately half of a small (4-ounce) onion to get 5 grams of prebiotics.

    Wheat-containing items rank lower on the list. Foods with little or no prebiotic content include dairy products, eggs, oils, and meats.

    The researchers hope the study will provide a basis to help other scientists assess the health impacts of prebiotics and inform future dietary guidelines. They noted that more research is needed to understand how cooking impacts prebiotic content and to better assess foods that contain multiple ingredients.

    Boyd will present this research at noon EDT on Saturday, July 22, during the Food Science and Nutrition Poster Session in the Hynes Convention Center Hall C (abstract; presentation details).

    Please note that abstracts presented at NUTRITION 2023 were evaluated and selected by a committee of experts but have not generally undergone the same peer review process required for publication in a scientific journal. As such, the findings presented should be considered preliminary until a peer-reviewed publication is available.

     

    About NUTRITION 2023

    NUTRITION 2023 is the flagship meeting of the American Society for Nutrition and the premier educational event for nutritional professionals around the globe. NUTRITION brings together lab scientists, practicing clinicians, population health researchers, and community intervention investigators to identify solutions to today’s greatest nutrition challenges. Our audience also includes rising leaders in the field – undergraduate, graduate, and medical students. NUTRITION 2023 will be held July 22-25, 2023 in Boston. https://nutrition.org/N23 #Nutrition2023

     

    About the American Society for Nutrition (ASN)

    ASN is the preeminent professional organization for nutrition research scientists and clinicians around the world. Founded in 1928, the society brings together the top nutrition researchers, medical practitioners, policy makers and industry leaders to advance our knowledge and application of nutrition. ASN publishes four peer-reviewed journals and provides education and professional development opportunities to advance nutrition research, practice, and education. Since 2018, the American Society of Nutrition has presented NUTRITION, the leading global annual meeting for nutrition professionals. http://www.nutrition.org

     

    Find more news briefs from NUTRITION 2023 at: https://www.eurekalert.org/newsroom/nutrition2023.

     

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