Tag: Health Food

Coconut Sugar May Lower Blood Pressure, Artery Stiffness in Older Adults

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Newswise — Rockville, Md. (February 10, 2023)—A first-of-its-kind study finds a natural coconut sugar may help reduce the risk of cardiovascular disease by improving blood vessel health and managing high blood pressure. The study is published ahead of print in the Journal of Applied Physiology.

Higher blood pressure and arterial stiffness with older age are two risk factors contributing to cardiovascular disease. In a new study, researchers explored the effect of a natural sweetener on blood pressure and arterial stiffness in middle-aged and older adults.

Coconut sap powder, which is a natural sweetener derived from coconut sugar traditionally used in Asian cuisine, is rich in vitamins B and C, as well as iron, calcium and potassium. Coconut sap powder also contains flavonoids and nitrates—compounds known to contribute to blood vessel health—and inulin, a prebiotic soluble fiber that helps regulate blood sugar levels.

Previous research suggests coconut sap powder increases antioxidant biomarkers in young adults. In the current study, a group of volunteers with an average age of 55 took either a coconut sap powder supplement or a placebo every day for eight weeks. Before and after the trial, the research team measured the volunteers’ resting heart rate, cholesterol levels, markers of inflammation, blood pressure and arterial stiffness.

The group of volunteers who took the coconut sap powder supplement had lower systolic blood pressure when measured in the arm, but not when measured in the carotid artery. However, stiffness of the common carotid artery was reduced. However, blood markers of inflammation and oxidative stress did not change with the consumption of coconut sap powder.

“The [coconut sap powder]-lowering effects on [blood pressure] and arterial stiffness provide insight for [coconut sap powder] as a novel nutraceutical to potentially treat age-related cardiovascular dysfunction and disease,” the researchers wrote.

Read the full article, “Coconut sugar derived from coconut inflorescence sap lowers systolic blood pressure and arterial stiffness in middle-aged and older adults: a pilot study,” published ahead of print in the Journal of Applied Physiology.

NOTE TO JOURNALISTS: To schedule an interview with a member of the research team, please contact APS Media Relations or call 301.634.7314. Find more research highlights in our Newsroom.

Physiology is a broad area of scientific inquiry that focuses on how molecules, cells, tissues and organs function in health and disease. The American Physiological Society connects a global, multidisciplinary community of more than 10,000 biomedical scientists and educators as part of its mission to advance scientific discovery, understand life and improve health. The Society drives collaboration and spotlights scientific discoveries through its 16 scholarly journals and programming that support researchers and educators in their work.

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February 10, 2023
2023 NATIONAL NUTRITION MONTH® KICKS OFF IN MARCH
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Newswise — CHICAGO – The Academy of Nutrition and Dietetics encourages consumers to fuel for the future when planning meals and snacks. Fuel for the Future is the campaign theme for the Academy’s 2023 National Nutrition Month^®, which kicks off in March.

“Food is the fuel that keeps your body running smoothly throughout your life, so give it the nutrients it needs to meet each life stage,” says registered dietitian nutritionist Amy Bragagnini, a national Academy Spokesperson based in Grand Rapids, Mich.

“Registered dietitian nutritionists can help you meet your health goals as well as treat or reduce your risk of diet-related chronic diseases by reviewing your eating habits and lifestyle, assessing your nutritional status and creating a personalized nutrition treatment plan,” she says.

Bragagnini provides helpful eating tips during National Nutrition Month^® and all year long:
- “Eat with the environment in mind by enjoying more plant-based meals. Purchase foods with minimal packaging. Buy foods in season and shop locally when possible. Start a garden to grow food at home.”
- “Plan your meals and snacks to stay nourished and save money. Check your pantry before buying more food, use a grocery list while shopping and shop the sales. Educate yourself about community resources and governmental programs such as the Supplemental Nutrition Assistance Program, the Special Supplemental Nutrition Program for Women, Infants and Children and local food banks.”
- “Eat a variety of foods from all food groups whether fresh, frozen, canned or dried. Include your favorite cultural foods and traditions in your meals. Avoid fad diets that promote unnecessary restrictions and practice self-love.”
- “Learn how to make tasty foods at home with new flavors and foods from around the world. Find creative ways to use leftovers instead of throwing them away. Create happy memories by eating with friends and family when possible.”
National Nutrition Month^®

Each March during National Nutrition Month^®, the Academy hosts resources on its website to encourage people to make informed food choices and develop sound eating and physical activity habits that they can follow all year long.

During National Nutrition Month^®, the Academy celebrates RDNs on the second Wednesday of March during Registered Dietitian Nutritionist Day. This year’s observance is March 8.

The Academy celebrates the inaugural Nutrition and Dietetics Technician, Registered Day on March 9 to honor the contributions and experience of NDTRs, who are valuable members of the health care and food service management teams. The Academy will celebrate Nutrition and Dietetics Technician, Registered Day annually on the second Thursday in March.

National Nutrition Month^® started in 1973 as National Nutrition Week, and it became a month-long observance in 1980 in response to growing interest in nutrition. To find an RDN near you, visit the Academy’s Find a Nutrition Expert directory.

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Representing more than 112,000 credentialed nutrition and dietetics practitioners, the Academy of Nutrition and Dietetics is the world’s largest organization of food and nutrition professionals. The Academy is committed to improving health and advancing the profession of dietetics through research, education and advocacy. Visit the Academy at www.eatright.org.
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February 9, 2023
Beans IN toast could revolutionise British diet

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Newswise — Researchers and chefs at the University of Reading aim to encourage British consumers and food producers to switch to bread containing faba beans (commonly known as broad beans), making it healthier and less damaging to the environment.

The £2 million, three-year, publicly-funded ‘Raising the Pulse’ project has officially begun and is announced today (18 January 2023) in the Nutrition Bulletin journal.

Five teams of researchers within the University of Reading, along with members of the public, farmers, industry, and policy makers, are now working together to bring about one of the biggest changes to UK food in generations.

This is by increasing pulses in the UK diet, particularly faba beans, due to their favourable growing conditions in the UK and the sustainable nutritional enhancement they provide.

Despite being an excellent alternative to the ubiquitous imported soya bean, used currently in bread as an improver, the great majority of faba beans grown in the UK go to animal feed at present.

Researchers are optimising the sustainability and nutritional quality of beans grown here, with a view to encouraging farmers to switch some wheat producing land to faba bean for human consumption.

Faba beans are particularly high in easily digested protein, fibre, and iron, nutrients that can be low in UK diets. But the majority of people are not used to cooking and eating faba beans, which poses a major challenge.

Professor Julie Lovegrove is leading the ‘Raising the Pulse’ research programme. She said: “We had to think laterally: What do most people eat and how can we improve their nutrition without them having to change their diets? The obvious answer is bread!

“96% of people in the UK eat bread, and 90% of that is white bread, which in most cases contains soya. We’ve already performed some experiments and found that faba bean flour can directly replace imported soya flour and some of the wheat flour, which is low in nutrients. We can not only grow the faba beans here, but also produce and test the faba bean-rich bread, with improved nutritional quality.”

‘Raising the Pulse’ is a multidisciplinary programme of research, funded by the UKRI Biotechnology and Biological Sciences Research Council, as part of their ‘Transforming UK Food Systems’ initiative.

As well as consulting and working with members of disadvantaged communities, there will be studies using our novel foods at the University of Reading’s students halls of residence and catering outlets.

This links ‘Raising the Pulse’ with Matt Tebbit, who runs the University’s catering service and leads the University’s ‘Menus for Change’ research programme. He said: “Students will be asked to rate products made or enriched with faba bean, such as bread, flat bread, and hummus. They will be asked questions about how full they felt, for how long and their liking of the foods. It is hoped that faba bean will improve satiety, as well as providing enhanced nutritional benefits in products that are enjoyable to eat.”

Before there are products to be tested, the beans must be grown, harvested and milled. ‘Raising the Pulse’ seeks to improve these stages as well. Researchers will be choosing or breeding varieties that are healthful as well as high yielding, working with the soil to improve yield via nitrogen fixing bacteria, mitigating environmental impacts of farming faba beans, planning for the changing climate, and more.

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January 20, 2023
O nutricionista da Mayo Clinic responde: seria um smoothie de frutas uma boa opção para substituir uma refeição?

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Newswise — PHOENIX—Um smoothie comum é uma bebida feita com uma mistura de frutas ou vegetais. Há muitas maneiras de preparar um. Embora eles forneçam vários benefícios à saúde, beber muitos smoothies pode afetar negativamente a sua saúde. Eles podem adicionar muitas calorias inesperadas à dieta, especialmente quando um smoothie é uma bebida que pode equivaler a uma refeição. Lorraine Fye, nutricionista da Mayo Clinic, dá algumas dicas sobre como consumir smoothies de frutas de uma forma inteligente.

Smoothies são bebidas deliciosas e fáceis de fazer. Mas, eles são bons para a sua saúde?

“Eu diria que essa é uma maneira muito fácil de consumir muitas frutas e vegetais benéficos para a sua saúde. Em um pequeno copo, você pode obter muitos nutrientes”, diz Fye.

Mas o excesso, mesmo de uma coisa boa, pode ser prejudicial.

“Um smoothie que pode ser prejudicial à saúde seria um que talvez tenha só frutas ou com muito suco de frutas, com a adição de muito açúcar e não muito equilibrado”, diz Fye.

Um smoothie pode ser delicioso e ainda ser saudável. Você só precisa incluir os ingredientes certos.

“O smoothie saudável: esse é o equilíbrio que estamos realmente procurando. O que você precisa é de bons carboidratos, boas proteínas e gorduras boas e saudáveis,” ela diz.

Depois de encontrar o equilíbrio e o sabor certos, esse smoothie pode ser uma coisa boa.

“É muito bom tomar um smoothie todos os dias. Ele pode substituir uma refeição de maneira conveniente, desde que você se certifique de que realmente está substituindo a refeição. A quantidade de calorias deve ser suficiente”, diz Fye.

Receitas de smoothies:

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Sobre a Mayo Clinic  A Mayo Clinic é uma organização sem fins lucrativos comprometida com a inovação na prática clínica, educação e pesquisa, fornecendo compaixão, conhecimento e respostas para todos que precisam de cura. Visite a Rede de Notícias da Mayo Clinic para obter outras notícias da Mayo Clinic. 

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January 3, 2023
يستجيب اختصاصي التغذية في Mayo Clinic: هل عصير الفاكهة خيار بديل جيد للوجبات؟

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الشراب المخفوق التقليدي (السموذي) هو عبارة عن مشروب مصنوع من خليط الفواكه أو الخضراوات، ويمكن تحضيره بعدة طرق مختلفة. على الرغم من فوائده الصحية العديدة، فإن الإفراط في تناول المشروبات المخفوقة (السموذي) بمعدلات كبيرة قد يؤثر سلبًا على صحتك. إذ إنه قد يضيف الكثير من السعرات الحرارية غير المتوقعة، لا سيما عند تناوله مع وجبات طعام. لورين فاي، اختصاصي النُّظم الغذائية لدى مايو كلينك، لديها بعض الطرق البسيطة للتعامل بذكاء مع شراب الفاكهة المخفوقة (السموذي).

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January 2, 2023
Research shows fatty liver disease endangers brain health

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Newswise — In a study examining the link between non-alcoholic fatty liver disease (NAFLD) and brain dysfunction, scientists at the Roger Williams Institute of Hepatology, affiliated to King’s College London and the University of Lausanne, found an accumulation of fat in the liver causes a decrease in oxygen to the brain and inflammation to brain tissue – both of which have been proven to lead to the onset of severe brain diseases.

NAFLD affects approximately 25% of the population and more than 80% of morbidly obese people. Several studies have reported the negative effects of an unhealthy diet and obesity can have on brain function however this is believed to be the first study that clearly links NAFLD with brain deterioration and identifies a potential therapeutic target.

The research, conducted in collaboration with Inserm (the French National Institute of Health and Medical Research) and the University of Poitiers in France, involved feeding two different diets to mice. Half of the mice consumed a diet with no more than 10% fat in their calorie intake, while the other half’s calorie intake contained 55% fat; intended to resemble a diet of processed foods and sugary drinks.

After 16 weeks researchers conducted a series of tests to compare the effects of these diets on the body and more specifically, on the liver and the brain. They found that all mice consuming the higher levels of fat were considered obese, and developed NAFLD, insulin resistance and brain dysfunction.

The study which was funded by the University of Lausanne and Foundation for Liver Research also showed that the brain of mice with NAFLD suffered from lower oxygen levels. This is because the disease affects the number and thickness of the brain blood vessels, which deliver less oxygen to the tissue, but also due to specific cells consuming more oxygen while the brain is becoming inflamed. These mice were also more anxious and showed signs of depression.

By comparison, the mice consuming the healthy diet did not develop NAFLD or insulin resistance, they behaved normally, and their brain was completely healthy.

“It is very concerning to see the effect that fat accumulation in the liver can have on the brain, especially because it often starts off mild and can exist silently for many years without people knowing they have it,” said lead author Dr Anna Hadjihambi, sub-team lead in the Liver-Brain Axis group at the Roger Williams Institute of Hepatology and honorary lecturer at King’s College London.

To try and combat the dangerous effect that NAFLD has on the brain, the scientists bred mice with lower levels of a whole-body protein known as Monocarboxylate Transporter 1 (MCT1) – a protein specialised in the transport of energy substrates used by various cells for their normal function.

When these mice were fed the same unhealthy fat- and sugar-rich diet as those in the initial experiment, they had no fat accumulation in the liver and exhibited no sign of brain dysfunction – they were protected from both ailments.

“Identifying MCT1 as a key element in the development of both NAFLD and its associated brain dysfunction opens interesting perspectives,” said Professor Luc Pellerin, director of the Inserm U1313 research unit at the University of Poitiers in France and senior researcher in the study. “It highlights potential mechanisms at play within the liver-brain axis and points to a possible therapeutic target.”

Dr Hadjihambi added: “This research emphasises that cutting down the amount of sugar and fat in our diets is not only important for tackling obesity, but also for protecting the liver to maintain brain health and minimise the risk of developing conditions like depression and dementia during ageing, when our brain becomes even more fragile.

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King’s College London

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December 22, 2022
Walnuts the new super food for stressed university students

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Newswise — Stressed university students might want to add walnuts to their daily diet in the weeks leading up to their next exam.

A new clinical trial of undergraduate students during their university studies has shown positive effects of walnut consumption on self-reported measures of mental health and biomarkers of general health.

The University of South Australia study, published in the journal Nutrients, also suggests that walnuts may counteract the effects of academic stress on the gut microbiota during periods of stress, especially in females.

Lead researchers, PhD student Mauritz Herselman and Associate Professor Larisa Bobrovskaya, say the results add to the growing body of evidence linking walnuts with improved brain and gut health.

“Students experience academic stress throughout their studies, which has a negative effect on their mental health, and they are particularly vulnerable during exam periods,” Herselman says.

Eighty undergraduate students split into treatment and control groups were clinically assessed in three intervals, at the beginning of a 13-week university semester, during the examination period and two weeks after the examination period. Those in the treatment group were given walnuts to consume daily for 16 weeks over these three intervals.

“We found that those who consumed about half a cup of walnuts every day showed improvements in self-reported mental health indicators. Walnut consumers also showed improved metabolic biomarkers and overall sleep quality in the longer term.”

Students in the control group reported increased stress and depression levels in the leadup to exams but those in the treatment group did not. The walnut consumers also reported a significant drop in feelings associated with depression between the first and final visits, compared to the controls.

Previous research has shown that walnuts are full of omega-3 fatty acids, antioxidants, as well as melatonin (sleep inducing hormone), polyphenols, folate and vitamin E, all of which promote a healthy brain and gut.

“The World Health Organization has recently stated that at least 75 per cent of mental health disorders affect people under the age of 24 years, making undergraduate students particularly vulnerable to mental health problems,” Herselman says.

Assoc Prof Larisa Bobrovskaya says mental health disorders are common in university students and can adversely affect students’ academic performance and long-term physical health.

“We have shown that consuming walnuts during stressful periods can improve mental health and general wellbeing in university students, as well as being a healthy and delicious snack and a versatile ingredient in many recipes, to fight some negative effects of academic stress,” Assoc Prof Bobrovskaya says.

“Due to fewer numbers of males in the study, more research is needed to establish sex-dependent effects of walnuts and academic stress in university students. It’s also possible that a placebo effect might have come into play as this was not a blind study.”

Notes for editors

“The Effects of Walnuts and Academic Stress on Mental Health, General Well-Being and the Gut Microbiota in a Sample of University Students: A Randomised Clinical Trial” is published in Nutrients.

It is co-authored by UniSA PhD student Mauritz Herselman, and colleagues from the Clinical and Health Sciences and Allied Health and Human Performance academic units at the University of South Australia.

The study was co-funded by the California Walnut Commission.

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University of South Australia

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December 15, 2022
A Mediterranean diet not only boosts health, but also improves fertility

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Newswise — With an emphasis on fruits, vegetables and legumes, the Mediterranean diet has long been applauded for its multiple health benefits. Now, new research shows that it may also help overcome infertility, making it a non-intrusive and affordable strategy for couples trying to conceive.

Conducted by Monash University, the University of the Sunshine Coast, and the University of South Australia, the review found that the Mediterranean diet can improve fertility, assisted reproductive technology (ART) success, and sperm quality in men.

Specifically, researchers identified that the anti-inflammatory properties of a Mediterranean diet can improve couples’ chances of conception.

Infertility is a global health concern affecting 48 million couples and 186 million individuals worldwide.

UniSA researcher, Dr Evangeline Mantzioris, says modifying preconception nutrition is a non-invasive and potentially effective means for improving fertility outcomes.

“Deciding to have a baby is one of life’s biggest decisions, but if things don’t go as planned, it can be very stressful for both partners,” Dr Mantzioris says.

“Research shows inflammation can affect fertility for both men and women, affecting sperm quality, menstrual cycles, and implantation. So, in this study we wanted to see how a diet that reduces inflammation – such as the Mediterranean diet – might improve fertility outcomes.

“Encouragingly, we found consistent evidence that by adhering to an anti-inflammatory diet – one that includes lots of polyunsaturated or ‘healthy’ fats, flavonoids (such as leafy green vegetables), and a limited amount of red and processed meat – we can improve fertility.”

The Mediterranean diet is primarily plant-based, and includes whole grains, extra virgin olive oil, fruits, vegetables, beans and legumes, nuts, herbs, and spices. Yoghurt, cheese, and lean protein sources such as fish, chicken, or eggs; red and processed meats are only eaten in small amounts.

In comparison, a western diet comprises excessive saturated fats, refined carbohydrates, and animal proteins, making it energy-dense and lacking dietary fibre, vitamins, and minerals. Typically, a western diet is associated with higher levels of inflammation.

Monash University researcher, Simon Alesi, says understanding the association between anti-inflammatory diets such as the Mediterranean diet, and fertility, could be a gamechanger for couples hoping to start a family.

“The Mediterranean diet is consistently ranked among the healthiest diets in the world. But knowing that it may also boost your chances of conceiving and having a baby is extremely promising,” Alesi says.

“Modifying your diet is a non-intrusive and affordable strategy that could potentially improve infertility.

“Of course, more research needs to be done, but at the very least, shifting to a Mediterranean diet will not only improve your overall health, but also your chances of conceiving.”

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University of South Australia

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December 12, 2022
Whole-grain food consumption impacted by consumer skepticism and lack of labeling standard

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Newswise — Philadelphia, December 5, 2022 – Despite numerous health benefits and recommendations from dietary guidelines, whole-grain food intake remains low globally. A research article featured in the Journal of Nutrition Education and Behavior, published by Elsevier, studies consumer understanding of whole-grain food definitions and industry labeling practices.

“Without clear regulation and labeling standards, the benefits of educating consumers on how to increase whole-grain intake may be lost,” says lead author Katrina R. Kissock, PhD, APD, School of Medical, Indigenous and Health Sciences, University of Wollongong, Wollongong, NSW, Australia. “This study supports the need for a global whole-grain labeling system based on standardized definitions to help consumers make informed food purchases.”

This study recruited consumers with flyers in community locations as well as through social media. The resulting ten focus groups were asked open-ended questions on four topics: grain food choices and whole-grain consumption; identification of whole-grain foods; perception of labeling; and opinions on hypothetical package labels. In addition, 17 food industry representatives, including dietitians, food scientists, marketers, and regulatory personnel, were recruited by direct email to examine awareness and understanding of whole-grain food definitions and regulations; hypothetical adoption of whole-grain food definitions by the food industry; and how definition adoption might impact consumers.

During focus group discussions, skepticism significantly impacted consumer understanding and consequently grain choices. The consumer focus groups expressed skepticism of grain food labeling, whole-grain content claims, symbols such as the Health Star Rating and marketing of products as healthy. Consumer comments included, “I don’t know how much whole grain a product has to have to get a label. Does it mean 5% or 3%?” and “I don’t have any idea what 16 grams of whole grain per serving means.”

When looking at hypothetical labels, consumers had a strong preference towards use of whole grain within the name of the product as opposed to a separate and generic whole-grain content claim not in the name of the product, e.g., ”contains whole grain.” Industry representatives generally did not think consumers noticed that level of nuance in front of package labeling. A simple statement of the percentage of whole grain in a product was considered clear and easy to understand by consumers, and industry representatives agreed that the current percentages used by the Whole Grain Initiative definition were appropriate. Both consumers and food industry representatives identified problems with current labeling of whole-grain foods and highlighted the need for clear, consistent labeling.

“It was evident that limited consumer understanding and confusion related to whole-grain foods contributed to skepticism, perceptions of healthfulness, and buying decisions,” concludes Dr. Kissock. “Definitions, regulations and consumer education are strategies that could improve consumption of whole-grain foods.”

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Elsevier

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December 5, 2022
Are Americans Eating Enough Whole Grains? It Depends on Who You Ask

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Newswise — A diet rich in whole grains, which are naturally high in fiber, is associated with lowering a person’s risk for various health problems. Overall, Americans are eating more whole-grain foods than ever before, researchers from the Friedman School of Nutrition Science and Policy at Tufts University report in a new study, published November 30 in the American Journal of Clinical Nutrition. However, the increase in whole-grain intake over the past two decades could be 39.5% or 61.5%, depending on which definition of a whole-grain food is being used. In addition, Americans’ mean consumption of whole-grain foods remained far below the recommended consumption of at least three ounces each day and varied considerably by each definition.

The researchers say there’s a clear need to standardize how consumers, researchers, and policymakers talk about whole-grain foods. The study compared overlapping definitions from five institutions: the Dietary Guidelines for Americans, the U.S. Food and Drug Administration (FDA), the American Heart Association, the American Association of Cereal Chemists International, and the Whole Grains Council. The research team applied the various definitions of a whole-grain food to the dietary intakes of over 39,700 adults captured by the National Health and Nutrition Examination Survey (NHANES) between 2003 and 2018.

“We found that each definition captured very different types of grain- or flour-containing foods as whole-grain foods, resulting in differences in the average consumption of whole-grain foods and the associated trends,” says lead author on the study Mengxi Du, a PhD candidate in the Nutrition Epidemiology and Data Science program at the Friedman School. As a consumer, she said she has had the experience of struggling to identify what is or isn’t a whole-grain food via the packaging labels. Recent surveys suggest nearly half of American consumers have similar challenges.

When looking at the different categories of whole-grain foods identified by these definitions, while some similarities were identified—whole-grain bread consumption increased under all definitions—there were more differences. The government-led FDA’s definition was the strictest, categorizing the fewest foods as whole-grain foods compared to the industry-led Whole Grains Council’s, which was the most lenient but could be least healthy based on a prior study.

One surprising finding was how the foods of different population subgroups were classified depending on the applied definition. For example, individuals who are non-Hispanic white had a higher intake of whole-grain foods compared with other racial/ethnical groups under all definitions, except for the definition proposed by the American Heart Association, under which Hispanic individuals had the highest intake. The possible reason is that the American Heart Association’s definition is more sensitive to identifying dishes such as corn-based burritos, tacos, and nachos as whole-grain foods.

“We can’t say which is the best definition yet as we need to assess the nutrient profiles of each and how these different definitions are associated with health outcomes. Our findings, however, underscore the imperative need for a consensus on whole-grain food definition. A consistent definition across agencies is essential to further promoting whole-grain food consumption in the U.S. population,” says Fang Fang Zhang, senior author on the study and interim chair of the Division of Nutrition Epidemiology and Data Science at the Friedman School.

Research reported in this article was supported by the National Institutes of Health’s National Institute on Minority Health and Health Disparities under award number R01MD011501. Complete information on authors, funders, and conflicts of interest is available in the published paper. The content is solely the responsibility of the authors and does not necessarily represent the official views of the National Institutes of Health.

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November 29, 2022
Pesquisadores investigam a nutrição de precisão para melhorar a saúde e prevenir doenças 

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Newswise — ROCHESTER, Minnesota — A prescrição de determinados nutrientes, grãos, frutas e legumes personalizados para os genes e outras características biológicas de uma pessoa pode ajudar a melhorar sua saúde? Os pesquisadores da Mayo Clinic estão explorando os possíveis benefícios da orientação personalizada de dieta e de nutrientes para os genes, o metabolismo, o microbioma e outras características distintas de uma pessoa. O objetivo final dessa abordagem abrangente é promover saúde e ajudar a prevenir doenças relacionadas à alimentação, incluindo doença cardíaca, diabetes e alguns cânceres.

A pesquisa mostra que cerca de 11 milhões de mortes por ano em todo o mundo estão ligadas a fatores relacionados à alimentação, juntamente com os impactos contribuintes da genética, idade, sexo, peso e deficiências no sono e no exercício.

Assim como as pessoas têm respostas diferentes a determinados medicamentos, fator que é conhecido como farmacogenômica, os genes e o estilo de vida de uma pessoa também podem alterar a resposta aos alimentos que ela ingere, incluindo como o corpo metaboliza, absorve e distribui os nutrientes.

A nutrição de precisão faz parte de uma nova era na medicina individualizada, orientada pelo avanço nas abordagens multiômicas, com atenção especial à metabolômica, que é o estudo das substâncias criadas quando o corpo metaboliza alimentos, medicamentos ou o próprio tecido.

A multiômica é uma combinação de duas ou mais abordagens “ômicas”. Relacionada à nutrição, uma abordagem multiômica combinada usa a genômica, a metabolômica e o microbioma do paciente. Outras abordagens “ômicas” incluem a proteômica (o estudo das proteínas), a epigenômica (o estudo das mudanças epigenéticas no DNA) e a transcriptômica (o estudo das moléculas de RNA).

O Dr. Ian Lanza, Ph.D., dirige um programa de pesquisa em endocrinologia, nutrição e metabolismo, e é o diretor da Unidade Principal de Metabolômica da Mayo Clinic, especializada como um recurso analítico para detecção e quantificação de pequenas moléculas. A pesquisa do Dr. Lanza é centralizada na obesidade, no envelhecimento e em outras disfunções relacionadas ao metabolismo.

“No geral, meu trabalho está focado em descobrir abordagens eficazes, realistas e econômicas para ajudar as pessoas a viver vidas mais saudáveis por mais tempo, avançando no entendimento dos eventos celulares moleculares que contribuem para o declínio metabólico e funcional”, diz o Dr. Lanza. “As tecnologias metabolômicas podem nos ajudar a detectar e quantificar as várias moléculas pequenas que estão em todas as nossas células. Elas estão na nossa corrente sanguínea. Estão na urina, na saliva e nas lágrimas.”

O Dr. Lanza diz que analisar pequenas moléculas pode oferecer uma visão do que está acontecendo com determinadas vias metabólicas em uma célula.

“A metabolômica nos ajuda a responder a perguntas como: quais vias metabólicas subjacentes podem ser alteradas por uma doença ou um tratamento e quem pode desenvolver uma doença futura?”, explica o Dr. Lanza.

O Dr. Lanza diz que o poder da metabolômica é a possibilidade de conseguir prever o risco de uma pessoa para certas doenças e oferecer oportunidades de prevenção.

Para saber mais informações, visite o Centro de Medicina Individualizada da Mayo Clinic.

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Sobre a Mayo Clinic  

A Mayo Clinic é uma organização sem fins lucrativos comprometida com a inovação na prática clínica, educação e pesquisa, fornecendo compaixão, conhecimento e respostas para todos que precisam de cura. Visite a Rede de Notícias da Mayo Clinic para obter outras notícias da Mayo Clinic.

  

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November 23, 2022
研究人员调查精准营养以改善健康和预防疾病 

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罗切斯特，明尼苏达州 — 如果根据一个人的基因和其他生物学特征来制定包含特定营养物质、谷物、水果和蔬菜的专门食谱，是否有助于改善他们的健康状况？妙佑医疗国际(Mayo Clinic) 的研究人员正在探索根据一个人的基因、新陈代谢、微生物群系和其他区别特征来定制营养物质和膳食指南的潜在益处。这种综合方法的最终目标是改善健康，帮助预防与饮食相关的疾病，包括心脏病、糖尿病和某些癌症。

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November 22, 2022
Tufts University Researchers Find Link Between Foods Scored Higher By New Nutrient Profiling System and Better Long-Term Health Outcomes

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Newswise — The idea that what we eat directly affects our health is ancient; Hippocrates recognized this as far back as 400 B.C. But, identifying healthier foods in the supermarket aisle and on restaurant menus is increasingly challenging. Now, researchers at the Friedman School of Nutrition Science and Policy at Tufts have shown that a holistic food profiling system, Food Compass, identifies better overall health and lower risk for mortality.

In a paper published in Nature Communications on November 22, researchers assessed whether adults who ate more foods with higher Food Compass scores had better long-term health outcomes and found that they did.

Introduced in 2021, Food Compass provides a holistic measure of the overall nutritional value of a food, beverage, or mixed meal. It measures 9 domains of each item, such as nutrient ratios, food-based ingredients, vitamins, minerals, extent of processing, and additives. Based on scores of 10,000 commonly consumed products in the U.S., researchers recommend foods with scores of 70 or above as foods to encourage; foods with scores of 31-69 to be eaten in moderation; and anything that scores 30 or below to be consumed sparingly. For this new study, Food Compass was used to score a person’s entire diet, based on the Food Compass scores of all the foods and beverages they regularly consume.

“A nutrient profiling system is intended to be an objective measure of how healthy a food is. If it’s achieving its purpose, then individuals who eat more foods with higher scores should have better health,” said Meghan O’Hearn, a doctoral candidate at the Friedman School and the study’s lead author.

For this validation study, researchers used nationally representative dietary records and health data from 47,999 U.S. adults aged 20-85 who were enrolled between 1999-2018 in the National Health and Nutrition Examination Survey (NHANES). Deaths were determined through linkage with the National Death Index (NDI).

Overall, researchers found that the mean Food Compass score for the diets of the nearly 50,000 subjects was only 35.5 out of 100, well below ideal. “One of the most alarming discoveries was just how poor the national average diet is,” said O’Hearn. “This is a call for actions to improve diet quality in the United States.”

When people’s Food Compass diet scores were assessed against health outcomes, multiple significant relationships were seen, even adjusting for other risk factors like age, sex, race, ethnicity, education, income, smoking, alcohol intake, physical activity, and diabetes status. A higher Food Compass diet score was associated with lower blood pressure, blood sugar, blood cholesterol, body mass index, and hemoglobin A1c levels; and lower prevalence of metabolic syndrome and cancer. A higher Food Compass diet score was also associated with lower risk of mortality: for each 10-point increase, there was a 7 percent lower risk of death from all causes.

“When searching for healthy foods and drinks, it can be a bit of a wild west,” said Dariush Mozaffarian, Jean Mayer Professor of Nutrition and dean for policy at the Friedman School. “Our findings support the validity of Food Compass as a tool to guide consumer decisions, as well as industry reformulations and public health strategies to identify and encourage healthier foods and beverages.”

Compared to existing nutrient profiling systems, Food Compass provides a more innovative and comprehensive assessment of nutritional quality, researchers say. For example, rather than measuring levels of dietary fats, sodium, or fiber in isolation, it takes a more nuanced and holistic view, evaluating the ratio of saturated to unsaturated fat; sodium to potassium; and carbohydrate to fiber.

Food Compass also boosts scores for ingredients shown to have protective effects on health, like fruits, non-starchy vegetables, beans and legumes, whole grains, nuts and seeds, seafood, yogurt, and plant oils; and lowers scores for less healthful ingredients like refined grains, red and processed meat, and ultra-processed foods and additives.

Researchers designed Food Compass with the ever-evolving field of nutrition science in mind, and their multidisciplinary team—comprised of researchers with expertise in epidemiology, medicine, economics, and biomolecular nutrition—will continue to evaluate and adapt the tool based on the most cutting-edge nutrition research.

“We know Food Compass is not perfect,” said Mozaffarian. “But, it provides a more comprehensive, holistic rating of a food’s nutritional value than existing systems, and these new findings support its validity by showing it predicts better health.”

These findings are timely given the release of the new U.S. National Strategy on Hunger, Nutrition and Health. One pillar of this strategy is to “empower all consumers to make and have access to healthy choices” through measures such as updating food labeling and making it easier to interpret, creating healthier food environments, and creating a healthier food supply.

“This study further validates Food Compass as a useful tool for defining healthy foods. We hope the Food Compass algorithm—publicly available to all—can help guide front-of-pack labeling; procurement choices in workplace, hospital, and school cafeterias; incentive programs for healthier eating in healthcare and federal nutrition programs; industry reformulations; and government policies around food,” said O’Hearn.

Researchers plan to work on a simplified version that requires fewer nutrient inputs, as well as versions tailored to specific conditions such as diabetes and pregnancy or to other nations’ populations. The research team is also interested in adding Food Compass domains based on other aspects of foods, such as environmental sustainability, social justice, or animal welfare.

“We look forward to continuing to find ways to improve the Food Compass system, and to get it to more users to help clear up confusion about healthier choices,” said Mozaffarian.

Research reported in this article was supported by the National Institutes of Health’s National Heart, Lung, and Blood Institute under award number 2R01HL115189 and Vail Innovative Global Research. Complete information on authors, funders, and conflicts of interest is available in the published paper.

The content is solely the responsibility of the authors and does not necessarily represent the official views of the funders.

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Tufts University

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November 22, 2022
Potatoes can be part of a healthy diet

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Newswise — When we think of healthy vegetables, we don’t think of potatoes, but we should. Potatoes have developed a reputation for causing weight gain and an increased risk for type 2 diabetes, and often find themselves on a list of foods to avoid, especially for individuals with insulin resistance. However, a new study from Pennington Biomedical Research Center, published in the Journal of Medicinal Food, says that potatoes actually did not increase that risk, are filled with key nutrients, and packed with health benefits.

Candida Rebello, PhD, an assistant professor at Pennington Biomedical, served as co-investigator of the study which examined how a diet including potatoes affects key health measures. Rebello, who is also a registered dietitian, said, “We demonstrated that contrary to common belief, potatoes do not negatively impact blood glucose levels. In fact, the individuals who participated in our study lost weight.”

“People tend to eat the same weight of food regardless of calorie content in order to feel full,” Rebello explained. “By eating foods with a heavier weight that are low in calories, you can easily reduce the number of calories you consume. The key aspect of our study is that we did not reduce the portion size of meals but lowered their caloric content by including potatoes. Each participant’s meal was tailored to their personalized caloric needs, yet by replacing some meat content with potato, participants found themselves fuller, quicker, and often did not even finish their meal. In effect, you can lose weight with little effort.”

The study involved 36 participants between the ages of 18 and 60 who were overweight, had obesity, or insulin resistance. Insulin resistance refers to a health condition in which the body’s cells do not respond well to insulin and glucose does not enter into the cells to make energy. Insulin resistance is linked to obesity, high blood pressure, high cholesterol, and type 2 diabetes

Participants were fed precisely-controlled diets of widely available common foods including either beans, peas, and meat or fish, or white potatoes with meat or fish. Both diets were high in fruit and vegetable content and substituted an estimated 40% of typical meat consumption with either beans and peas or potatoes. Previous studies have shown that eating beans and peas improves blood glucose levels in individuals with newly diagnosed type 2 diabetes. To increase the dietary fiber component of the potatoes, they were boiled with the skin intact and then refrigerated between 12 and 24 hours. Potatoes were incorporated into the main lunch and dinner entrées, such as shepherd’s pie and creamy shrimp and potatoes, and served together with sides such as mashed potatoes, oven-roasted potato wedges, potato salad, and scalloped potatoes with lunch and dinner entrees.

“We prepared the potatoes in a way that would maximize their fiber content. When we compared a diet with potatoes to a diet with beans and peas, we found them to be equal in terms of health benefits,” Rebello said. “People typically do not stick with a diet they don’t like or isn’t varied enough. The meal plans provided a variety of dishes, and we showed that a healthy eating plan can have varied options for individuals striving to eat healthy. In addition, potatoes are a fairly inexpensive vegetable to incorporate into a diet.”

Pennington Biomedical Research Center’s Executive Director John Kirwan, PhD, and Principal Investigator on the study said, “Obesity is an incredibly complex disease that Pennington Biomedical is tackling on three different fronts: research that looks at how and why our bodies react the way they do, research that looks at individual responses to diet and physical activity, and policy-level discussions and community programs that bring our research into strategies our local and global communities can use to live healthier lives. These new data on the impact of potatoes on our metabolism is an exciting addition to the arsenal of evidence we have to do just that.”

This work was supported in part by an investigator-initiated grant from the Alliance for Potato Research and Education and in part by a grant from the National Institute on Aging and from the National Institute of General Medical Sciences of the National Institutes of Health, which funds the Louisiana Clinical and Translational Science Center. The funders (Alliance for Potato Research and Education and the National Institutes of Health) had no role in the design, analysis, or writing of the manuscript. The content is solely the responsibility of the authors and does not necessarily represent the official views of the sponsors.

About LSU’s Pennington Biomedical Research Center

The Pennington Biomedical Research Center is at the forefront of medical discovery as it relates to understanding the triggers of obesity, diabetes, cardiovascular disease, cancer and dementia. The Center architected the “Obecity, USA” awareness and advocacy campaign to help solve the obesity epidemic by 2040. The Center conducts basic, clinical, and population research, and is affiliated with Louisiana State University. The research enterprise at Pennington Biomedical includes over 480 employees within a network of 40 clinics and research laboratories, and 13 highly specialized core service facilities. Its scientists and physician/scientists are supported by research trainees, lab technicians, nurses, dietitians, and other support personnel. Pennington Biomedical is located in state-of-the-art research facilities on a 222-acre campus in Baton Rouge, Louisiana. For more information, see https://www.pbrc.edu.

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Louisiana State University

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November 18, 2022
Researchers transform popcorn into microbiome-boosting superfood

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Newswise — A Nebraska-led coming attraction may soon pop into a global blockbuster.

Through a decade-long project supported by Conagra Foods, a University of Nebraska–Lincoln research team led by David Holding has naturally bred new varieties of popcorn that outperform today’s most popular kernels in their intrinsic nutritional value and taste.

“When we took on this challenge, I was 50% confident that we could deliver on improvements in terms of nutrition,” Holding said. “But at no time did I think this would lead us to a level of success that also delivered improved taste, texture and prebiotics over conventional popcorn.”

The Nebraska-made varieties — which are currently being tested by Conagra — offer nearly twice the level of lysine, an amino acid essential in the diets of humans and livestock, compared to popular popcorn varieties and other cereal grains.

Higher lysine can enhance nutritional value, thus adding economic value and broadening the appeal of the popular snack, Holding said.

Dent corn, a worldwide crop and the signature variety of the Midwest, is deficient in lysine. But in the 1990s, researchers successfully bred a gene variant known as opaque-2 into dent corn. In lowering the production of normally dominant prolamin proteins, opaque-2 allowed for a rise in non-prolamins: those containing lysine and another essential amino acid, tryptophan. The resulting variety — Quality-Protein Maize, or QPM — has since helped combat malnutrition in many developing countries.

With the backing of Conagra Foods, Holding decided to try the same in popcorn.

“It turns out that that’s really difficult to do,” said Holding, professor and associate department head in the Department of Agronomy and Horticulture.

The problem was at once simple and complex: Popcorn containing opaque-2 wouldn’t pop. And that problem stemmed from what’s in its name: Opaque-2 tends to turn popcorn’s normally hard, glassy kernels into softer, chalkier forms resistant to popping.

Agronomists had previously managed to breed the undesirable softness trait out of the QPM dent corn, which was otherwise more susceptible to pests and harvesting damage. But they did so mostly without knowing which genes helped restore the kernels’ glassy consistency.

Holding had devoted considerable time to identifying swaths of the corn genome responsible for restoring that glassiness. So he set out to cross-breed multiple generations of the QPM dent corn with popcorn varieties selected to contain the restorative genes.

The outcome? High-lysine Quality Protein Popcorn (QPP) that pops as well as the original variety.

“When this project started, I wasn’t sure we could achieve that, given that people hadn’t been very successful in transferring beneficial traits from dent corn to popcorn in the past,” Holding said. “We’re the first to take the dent QPM variety and successfully convert that into popcorn, achieving high lysine and maintaining popping.

“This is a product that lends itself to organic production and can be marketed as a novel popcorn variety, as consumers are paying more attention to their foods’ nutritional value. For popcorn breeding in general, this also shows the potential for mining other traits from dent corn into popcorn to improve the crop’s agronomic performance.”

Other advancements include blind taste testing — many of the Nebraska QPP hybrids outperformed the non-QPP lines in terms of taste and texture — and working with the Nebraska Food for Health Center to show positive prebiotic impacts of the popcorn.

“What we’ve developed here is a complete protein snack that can be marketed as a superfood due to its positive prebiotic qualities,” Holding said. “And it isn’t just a snack food. It is also quite nutritious and could be beneficial as a dietary supplement in developing countries where protein is needed.

“This work has truly been much more successful than we expected.”

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University of Nebraska-Lincoln

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November 11, 2022
Yes, coffee can help you live longer and protect you from cardiovascular disease, with a few caveats

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Coffee is one of the world’s most popular beverages. Here in the United States and in 17 other countries, September 29th is celebrated as National Coffee Day. For the rest of the world, October 1st is International Coffee Day. It is all about celebrating a love of the caffeinated beverage made from the beans of the tropical evergreen coffee plant and paying respect to the world’s coffee farmers.

The possible health benefits of coffee have been percolating in the news for years: Coffee can lower your risk for diabetes, coffee may protect against disease and even some cancers. More recently, headlines claim that coffee can extend your life or reduce cardiovascular disease risk. Good news, coffee lovers. The claim is mostly true.

New research showed that people that drank two to three cups of coffee a day appear to live longer. The study also found that there was a reduced risk of cardiovascular disease. All types of coffee, including ground, instant, and decaf, appeared to provide this health benefit. The research was published on September 27, 2022, in the European Journal of Preventive Cardiology

Maya Vadivloo backs the claim that coffee is good for you, with some caveats. She is the Associate Professor and Director in Health Sciences Department of Nutrition and Food Sciences at the University of Rhode Island. Vadivloo is an expert on nutrition, appearing often on such outlets as Today.com.

“Based on existing evidence, I would say it is mostly true that coffee consumption appears to protect against cardiovascular and total mortality, with a few caveats. I believe evidence remains inconclusive about intake >5 cups/day and that the method of preparation may matter, with some question about whether compounds released when boiling coffee (vs. drip or similar methods) may be less favorable (https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7524812/).”

For those who don’t drink our coffee black, are the benefits still there after we add flavorings such as sugar or cream? “The addition of milk etc. to coffee does not eliminate all health benefits,” says Vadiveloo. “However, in line with other recommendations for a healthy dietary pattern, limiting forms of added sugar and replacing high-fat dairy with low-fat products would be better for health outcomes and energy balance.”

Is coffee the magic bullet that will help us live longer, healthier lives? Not quite, says Vadiveloo.

“While I love coffee, I am always cautious of media coverage that suggests there is some ‘magic bullet’ to improve mortality. While I believe there is compelling evidence that 2-3 cups (or even <5 cups of coffee) have cardioprotective and mortality benefits, it’s not a recommendation that exists in isolation. Regular coffee consumption when part of a heart-healthy diet rich in minimally processed fruits, vegetables, healthy sources of protein (mostly plant sources like nuts and legumes, seafood, and fish), whole grains, heart-healthy vegetable oils, and limited in added sugars, salt, and high fat meats as advocated by the recent American Heart Association dietary guidance (https://www.ahajournals.org/doi/10.1161/CIR.0000000000001031) is the secret to improving overall health and mortality. (**disclaimer, I was a part of the AHA writing group)

So I would say, if people enjoy coffee, they should continue to do so as part of a healthy dietary pattern, and to be mindful of what things they add to their coffee to maximize the health benefits. And further, if people want to replace less healthy beverages in their diet (e.g., sodas and fruit juices) with coffee, that would be a positive step.”

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September 30, 2022