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Tag: nutrition

  • Pesquisadores investigam a nutrição de precisão para melhorar a saúde e prevenir doenças 

    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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  • A NY Hospital System Has a Big-Time Chef Making Big Changes

    A NY Hospital System Has a Big-Time Chef Making Big Changes

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    Nov. 23, 2022 — From the moment you walk into the massive kitchen at Northern Westchester Hospital, you quickly realize that bland, processed food isn’t on the menu for patients at this Mount Kisco, NY, hospital that’s part of Northwell Health, the largest health care system in New York state.

    The first indication is the smell of apple and pear crumble that begins to waft through the massive space that resembles an industrial kitchen at a five-star resort. Next is the use of real china and utensils and a menu that reads like a fine restaurant.

    A high-energy food-service team led by Andrew Cain, a Michelin-starred chef in a toque, is the exact goal Bruno Tison, Northwell’s vice president of food services and corporate executive chef, put into place when he joined the sprawling hospital system 5 years ago after serving as executive chef at New York City’s Plaza Hotel for 30 years and earning a Michelin star at California’s Sonoma Mission Inn.

    “When I arrived, we were buying frozen food, reheating it, and throwing it away,” Tison says of the food served at Northwell’s 21 hospitals. “We spent as little time, attention, and money on food as possible, but food is health. Food is good medicine.”

    The drive to apply hospitality practices to food prep and rethink what’s served throughout the Northwell system began in 2017 when Michael Dowling, Northwell’s CEO, tasked Sven Gierlinger, his chief experience officer, to find the right person to reinvent the way hospital food is sourced, prepared, and plated.

    At the time, Northwell’s patient scores of its food ranged from the ninth percentile to the 50th percentile in terms of quality and taste. With 21 hospitals that serve more than 2 million people a year, that’s a lot of bad food. 

    “Our CEO got lots of letters, including one in which a patient wrote that ‘we wouldn’t serve this food to a dog,’” Tison says. “The last thing a patient needs to worry about is the quality of the food when they’re trying to heal.”

    When hospital food is so bad, it also places a burden on the family to bring food in from the outside to feed the patient, Gierlinger says.

    “This adds extra stress that family members shouldn’t have,” he says. “It also takes away from the overall patient experience we want people to have when they’re being cared for by our incredible clinical staff.”

    In the years since Tison hired 15 new executive chefs, nine Northwell hospitals are now in the 94th percentile or more, an accomplishment no other health system in the nation has achieved.

    This hasn’t affected the system’s bottom line, either, even as Tison replaced freezers with refrigerators, removed all of the fryers, and replaced sources of added sugar with healthier options. In addition, he’s since partnered with two artisanal pastry companies, a fair trade coffee roaster, the hospitals are serving hormone-free meats, and plans are in the works to partner with several organic farms.

    “We spent $500,000 less last year because we’re not throwing anything away,” Tison says. “Serving processed, pre-made food is actually more expensive than buying the raw product. You just need the labor and the skill to turn it into delicious food, and that’s what was missing in our hospitals.”

    Even brewing coffee has been a cost saver, to the tune of $250,000 across the organization, Gierlinger says.

    “We used to serve the most horrible coffee,” Gierlinger says. “It came frozen in containers and we’d heat it up and serve it to patients and it tasted like burnt water. That was the standard.”

    For Northwell leaders, a commitment to food and nutrition has been made — and won’t ever be compromised.

    “We’re paying competitive wages and paying more for our executive chefs, but that’s the only investment we’ve made,” Gierlinger says. “The return is so much greater.”

    In every way that’s possible, the leadership at Northwell Health is poised to change how food is delivered to patients from this moment forward.

    “We want to show all the ways in which food is a foundation of good health,” Gierlinger says. “We’ve made it our mission to move away from the terrible reputation hospital food has and transform it into fresh, delicious food that’s cooked with love.”

    Besides these improvements in what’s served, the team is planning to build a teaching facility with an apprenticeship program to train chefs as well as offer hands-on training for employees and patients, and cooking classes for the community.

    For example, at some hospitals, new moms and patients who are food insecure are discharged from the hospital with a basket of produce grown at on-site gardens along with tips on how to eat healthfully, all with the goal of educating the community.

    In the end, Northwell patients have spoken — with their stomachs.

    “We see it this way: Through the meals we serve we have this opportunity to transport patients to another world, one in which they start to feel hungry and actually look forward to meals while they’re recuperating,” Tison says. “It’s gotten to the point where patients don’t want to leave — the food here is so good.”

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  • 研究人员调查精准营养以改善健康和预防疾病 

    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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  • Neanderthals cooked meals with pulses 70,000 years ago | CNN

    Neanderthals cooked meals with pulses 70,000 years ago | CNN

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    Sign up for CNN’s Wonder Theory science newsletter. Explore the universe with news on fascinating discoveries, scientific advancements and more.



    CNN
     — 

    Stone Age cooks were surprisingly sophisticated, combining an array of ingredients and using different techniques to prepare and flavor their meals, analysis of some the earliest charred food remains has suggested.

    Plant material found at the Shanidar Cave in northern Iraq — which is famous for its burial of a Neanderthal surrounded by flowers — and Franchthi Cave in Greece revealed prehistoric cooking by Neanderthals and early modern humans was complex, involving several steps, and that the foods used were diverse, according to a new study published in the journal Antiquity.

    Wild nuts, peas, vetch, a legume which had edible seed pods, and grasses were often combined with pulses like beans or lentils, the most commonly identified ingredient, and at times, wild mustard. To make the plants more palatable, pulses, which have a naturally bitter taste, were soaked, coarsely ground or pounded with stones to remove their husk.

    At Shanidar Cave, the researchers studied plant remains from 70,000 years ago, when the space was inhabited by Neanderthals, an extinct species of human, and 40,000 years ago, when it was home to early modern humans (Homo sapiens).

    The charred food remains from Franchthi Cave dated from 12,000 years ago, when it was also occupied by hunter-gatherer Homo sapiens.

    Despite the distance in time and space, similar plants and cooking techniques were identified at both sites — possibly suggesting a shared culinary tradition, said the study’s lead author Dr. Ceren Kabukcu, an archaeobotanical scientist at the University of Liverpool in the United Kingdom.

    Based on the food remains researchers analyzed, Neanderthals, the heavy-browed hominins who disappeared about 40,000 years ago, and Homo sapiens appeared to use similar ingredients and techniques, she added, although wild mustard was only found at Shanidar Cave dating back to when it was occupied by Homo sapiens.

    A breadlike substance was found at the Greek cave, although it wasn’t clear what it was made from. The evidence that ancient humans pounded and soaked pulses at Shanidar Cave 70,000 years ago is the earliest direct evidence outside Africa of the processing of plants for food, according to Kabukcu.

    Kabukcu said she was surprised to find that prehistoric people were combining plant ingredients in this way, an indication that flavor was clearly important. She had expected to find only starchy plants like roots and tubers, which on face value appear to be more nutritious and are easier to prepare.

    Much research on prehistoric diets has focused on whether early humans were predominantly meat eaters, but Kabukcu said it was clear they weren’t just chomping on woolly mammoth steaks. Our ancient ancestors ate a varied diet depending on where they lived, and this likely included a wide range of plants.

    A Neanderthal hearth was unearthed at Shanidar Cave, where charred plant remains were also found.

    Such creative cooking techniques were once thought to have emerged only with the shift from the hunter-gatherer lifestyle to humans’ focus on agriculture — known as the Neolithic transition — that took place between 6,000 to 10,000 years ago.

    What’s more, she said, the research suggested life in the Stone Age was not just a brutal fight to survive, at least at these two sites, and that prehistoric humans selectively foraged a variety of different plants and understood their different flavor profiles.

    John McNabb, a professor at the Centre for the Archaeology of Human Origins at the University of Southampton in the UK said that scientific understanding of the Neanderthal diet has changed significantly “as we move away from the idea of them just consuming huge quantities of hunted game meat.”

    “More data is needed from Shanidar, but if these results are supported then Neanderthals were eating pulses and some species from the grass family that required careful preparation before consumption. Sophisticated techniques of food preparation had a much deeper history than previously thought,” McNabb, who wasn’t involved in the research, said via email.

    “Even more intriguing is the possibility that they did not deliberately extract all the unpalatable toxins. Some were left in the food, as the presence of seed coatings suggests — that part of the seed where the bitterness is especially located. A Neanderthal flavor of choice.”

    A separate study into prehistoric diets that also published Tuesday analyzed ancient humans’ oral microbiome — fungi, bacteria and viruses that reside in the mouth — by using ancient DNA from dental plaque.

    Researchers led by Andrea Quagliariello, a postdoctoral research fellow in comparative biomedicine and food at the University of Padua in Italy, examined the oral microbiomes of 76 individuals who lived in prehistoric Italy over a period of 30,000 years, as well as microscopic food remains found in calcified plaque.

    A human jawbone was excavated from a Neolithic site in southern Italy.

    Quagliariello and his team were able to identify trends in diet and cooking techniques, such as the introduction of fermentation and milk, and a shift to a greater reliance on carbohydrates associated with an agriculture-based diet.

    McNabb said it was impressive that researchers had been able chart changes over such a long period of time.

    “What the study also does is support the growing idea that the Neolithic was not the sudden arrival of new subsistence practices and new cultures as it was once thought to be. It appears to be a slower transition,” McNabb, who wasn’t involved in the study, said via email.

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

    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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  • The Medical Minute: What’s making you sleepy on Thanksgiving?

    The Medical Minute: What’s making you sleepy on Thanksgiving?

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    Newswise — Call it the turkey’s revenge.

    Every year, millions of Americans enjoy their annual Thanksgiving feast, then sit back to watch a Detroit Lions NFL game or enjoy a lively political discussion with their families only to find they can’t keep their eyes open.

    It’s as though they’ve been … drugged.

    Popular conjecture has it that turkey meat contains a high concentration of a naturally occurring chemical called tryptophan that causes you to sleep through much of the time you’re supposed to spend being thankful. But Kent Vrana, Elliot S. Vesell professor and chair of pharmacology at Penn State College of Medicine, who has been studying the chemical his entire career, says you’re just as likely to get sleepy from eating a cheeseburger as a plate of dark or white bird meat.

    What is tryptophan?

    With tryptophan you’re more likely to wind up with big biceps than an urge to nap. Tryptophan is one of 20 amino acids, the chemicals the human body uses to make the proteins that are key to producing muscle. “Ninety-nine-point-nine percent of the tryptophan we take in is used to make the structures in our bodies,” Vrana said.

    Humans use a small amount of the tryptophan to make chemicals called neurotransmitters, which help the cells in their brain communicate with one another. Tryptophan is a precursor to making serotonin, the brain’s feel-good hormone whose activity is modulated by many anti-depressants. And then an even smaller portion of that serotonin becomes converted to melatonin, which is a natural sleep aid.

    And turkey is loaded with it. Right?

    “All meats contain tryptophan,” Vrana said. “It’s a myth that turkey contains more.”

    In fact, there isn’t any more tryptophan in your Thanksgiving turkey than there is in a roast of wild boar ― even with stuffing and cranberry sauce.

    The scientific misunderstanding that led to the idea seems to come from tryptophan’s serotonin-melatonin-producing properties. But the amounts of these chemicals produced are so small, they’re not going to knock you out. Still, over the decades the tryptophan turkey story has, like the dinner from which it derives, had legs. It’s a plot point in sitcoms and bandied about in dinner conversation. Even the pharmaceutical industry has on occasion bought in. Decades ago, drug makers started marketing super-high concentrated doses of tryptophan as a non-prescription pill to help people sleep. It’s also a component in some of the powders weightlifters use to build muscle.

    So why do I get so groggy after Thanksgiving dinner?

    “Euphemistically, it’s called post-prandial depression,” Vrana said. “I’m a beef guy. So if I eat a steak or a great big burger – especially if I have a couple beers with it – I’m going to get sleepy. But it has nothing to do with tryptophan.”

    An evolutionary component could be at play. Hundreds of thousands of years ago, when the question “What are you thankful for?” elicited answers like “this loin cloth” and “I wasn’t eaten by a saber-tooth tiger this year,” our ancestors hunted down their November meals. After eating, their bodies knew instinctually the time had come to rest and recuperate for the next hunt. And maybe take in a Lion’s game (which in those days were played by actual lions).

    “There’s going to be a shift in your blood flow toward the gut, because you’ve got a lot of work to do to digest all that stuff,” Vrana said. “Theoretically, you’re not under any stress. And so it shifts the neuronal signaling from the stress response.”

    Your heart rate drops. You feel calm while your body focuses on digesting and getting some much-needed rest.

    And if you’re lucky enough to recline in a warm room surrounded by people you love reflecting on happy times, what could be more soothing?

    Or maybe the Detroit Lions are just that bad.

    Related content:

    The Medical Minute is a weekly health news feature produced by Penn State Health. Articles feature the expertise of faculty, physicians and staff, and are designed to offer timely, relevant health information of interest to a broad audience.

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  • Potatoes can be part of a healthy diet

    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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  • Participation Doubles After Lupus Support Group at HSS Transitions to Virtual Format During Pandemic

    Participation Doubles After Lupus Support Group at HSS Transitions to Virtual Format During Pandemic

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    Newswise — A study at Hospital for Special Surgery (HSS) highlights the success of a lupus peer support and education group that transitioned to a virtual format during the pandemic. In addition to receiving high marks from group members, participation more than doubled after the meetings went remote.  

    “Studies have demonstrated the benefits of online peer support forums in meeting the mental health, disease self-management and coping needs of people living with a chronic illness,” explained Giselle Rodriguez, LCSW, social work program coordinator for Charla de Lupus (Lupus Chat)® at HSS. “Although in-person meetings were no longer viable during the pandemic, the virtual groups offered an effective platform for patients to continue to meet with their peers, reduce isolation and expand the reach to additional family members at home and across the country.”

    Rodriguez presented the study, “Evaluating the Effectiveness & Impact of an In-Person Peer Support Group That Transitioned to a Virtual Platform During the COVID-19 Pandemic,” at ACR Convergence 2022, the annual meeting of the American College of Rheumatology, in Philadelphia on November 12.

    At the monthly support group, which has been ongoing at HSS since 2001, social workers, rheumatologists and other health care professionals offer information on topics related to lupus, such as medications, nutrition, pain management and research. The bilingual social work team translates all presentations into Spanish to distribute to Spanish-speaking members prior to the Zoom meetings. In addition, all communications in the chat box are translated live during the sessions to encourage Spanish speakers to participate. In some groups, simultaneous translation is provided.

    To assess the effectiveness of the meetings, members received an online survey with multiple-choice and open-ended questions after nine virtual sessions from September 2020 to June 2021. Researchers conducted a comparison analysis with surveys completed by in-person groups held in 2018-2019 to assess reach, satisfaction, knowledge, coping and disease management.

    Reach increased significantly after transitioning to a virtual group, with 373 participants versus 177 in 2018-2019. Responses highlighted the benefits of a virtual group, such as removing transportation barriers, the ability to join the meeting from anywhere and ease of participation by sharing a link. Limitations included inability to connect one on one, no internet access and challenges using Zoom.

    Key findings:

    • 99% of respondents reported satisfaction with the virtual groups
    • 98% agreed that the groups increased their understanding of lupus-related issues
    • 98% agreed the program met their expectations
    • 97% agreed that they would recommend this group
    • 95% agreed they could apply what they learned to manage lupus
    • 93% agreed the groups helped them cope with lupus

    No significant differences were observed when comparing most answers from in-person groups conducted in 2018-2019 to the virtual group. However, in the virtual group, there was an 8% increase in respondents indicating that the sessions helped them cope with lupus.

    Survey comments from participants demonstrated that they appreciated the virtual format:

    “It was an excellent idea to transition from in-person programming to virtual. Charla should keep it virtual or a mixture of programming and virtual to keep it easy to attend all the meetings without missing any.”

    “Charla has made great use of Zoom for each of their programs. Although the experience is not the same as in person, every program was just as informative.”

    “I love the Zoom meeting since it is a way for everyone to stay connected from home healthy and safe.”

    “I would not have been able to attend the meetings due to location.”

    The monthly lupus support groups and special events continue to be hosted online through Zoom. Rodriguez and colleagues are assessing participants’ interest in a hybrid model utilizing both in-person and virtual groups going forward.

     

    Giselle Rodriguez1, Priscilla Calvache1, Lillian Mendez1, Kimberly Cabrera1, Roberta Horton1, Lisa Imundo2 and Jillian Rose-Smith1, 1Hospital for Special Surgery, New York, NY, 2New York Presbyterian Hospital – Columbia Campus, New York, NY

    About HSS

    HSS is the world’s leading academic medical center focused on musculoskeletal health. At its core is Hospital for Special Surgery, nationally ranked No. 1 in orthopedics (for the 13th consecutive year), No. 3 in rheumatology by U.S. News & World Report (2022-2023), and the best pediatric orthopedic hospital in NY, NJ and CT by U.S. News & World Report “Best Children’s Hospitals” list (2022-2023). In a survey of medical professionals in more than 20 countries by Newsweek, HSS is ranked world #1 in orthopedics for a third consecutive year (2023). Founded in 1863, the Hospital has the lowest complication and readmission rates in the nation for orthopedics, and among the lowest infection rates. HSS was the first in New York State to receive Magnet Recognition for Excellence in Nursing Service from the American Nurses Credentialing Center five consecutive times. An affiliate of Weill Cornell Medical College, HSS has a main campus in New York City and facilities in New Jersey, Connecticut and in the Long Island and Westchester County regions of New York State, as well as in Florida. In addition to patient care, HSS leads the field in research, innovation and education. The HSS Research Institute comprises 20 laboratories and 300 staff members focused on leading the advancement of musculoskeletal health through prevention of degeneration, tissue repair and tissue regeneration. The HSS Innovation Institute works to realize the potential of new drugs, therapeutics and devices. The HSS Education Institute is a trusted leader in advancing musculoskeletal knowledge and research for physicians, nurses, allied health professionals, academic trainees, and consumers in more than 145 countries. The institution is collaborating with medical centers and other organizations to advance the quality and value of musculoskeletal care and to make world-class HSS care more widely accessible nationally and internationally. www.hss.edu.

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    Hospital for Special Surgery

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  • Groundbreaking Nutrition-Climate Initiative Launched At COP27

    Groundbreaking Nutrition-Climate Initiative Launched At COP27

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    Contributing to the growing momentum around food and agriculture at COP27— and in a groundbreaking moment for the Conference of the Parties— Egypt (in its role as COP27 Presidency) and the World Health Organization have launched the Initiative on Climate Action and Nutrition (I-CAN), an initiative to integrate the global delivery of climate change adaptation and mitigation policy action and nutrition and sustainable food systems to support bi-directional, mutually beneficial outcomes.

    The groundbreaking event took place on November 12th 2022— Adaptation and Agriculture Day at COP 27 in Sharm-El-Sheikh, Egypt following a full day of food systems and climate-related events including the launch of the Food and Agriculture for Sustainable Transformation Initiative (FAST).

    I-CAN is a multi-stakeholder, multi-sectoral initiative that will be implemented with the support of UN agencies and partners including the Food and Agriculture Organization (FAO) and the Global Alliance for Improved Nutrition (GAIN) and emphasizes pillars of action that consist of implementation, action and support, capacity building, data and knowledge transfer, policy and strategy, and investments.

    Dr Maria Helena Semedo, Deputy Director General, of FAO referred to the initiative as a “win-win” for each of the sectors— agriculture, adaptation and nutrition.

    Commitments pertaining to climate and nutrition are scarcely included global climate policies and Nationally determined contributions (NDCs).

    Worldwide, less than 12% of national policies consider climate, biodiversity and nutrition, while only 32% of National Action Plans (NAPs) include adaptation actions related to food safety and nutrition.

    “By working together including through action during the UN Decade of Action on Nutrition, we can deliver healthy diets and a resilient agri-food system,” said Semedo.

    Globally, 30% of all people are facing micro-nutrient deficiency; 828 million people are undernourished, and 676 million are obese. Vulnerable groups are disproportionately impacted. Climate change exacerbates these impacts by threatening global crop productivity from the perspective of both yields and losses (with spillover effects of food prices and calorie intake) and the nutritional quality of crops. Conversely, food systems also contribute to climate changes through the release of greenhouse gases (e.g., CO2, methane and nitrous oxides) and through land degradation.

    “The relationship between nutrition and climate change is a challenge, but it is also an opportunity… We must implement the Initiative on Climate Action and Nutrition for a healthier, safer and greener future for our children and grand children,” said Dr. Tedros Ghebreyesus, Director General of the World Health Organization in remarks delivered via video feed.

    The framers of the initiative indicate that a shift towards sustainable, climate-resilient, healthy diets would help reduce health and climate change costs by up to US$ 1.3 trillion while supporting food security in the face of climate change.”

    Government representatives from Egypt and other nations, including Sweden, Netherlands, Bangladesh and Canada, stressed their commitment to the initiative and its objectives. The representative from Cote d’Ivoire called for the inclusion of the I-CAN launch in the final outcome document from COP27.

    Dr Naeema Al Gasseer, Representative of the World Health Organization in Egypt confirmed that “Nutrition and health are very critical to any environmental policy decision.”

    Dr Khaled Abdel Ghaffar, Egypt Minister of Health and Population confirmed that “The government of Egypt is committed to an integrated approach to nutrition and climate change.”

    Dr Yasmine Fouad, Egyptian Minister of Environment advised that government is looking what it is being produced and how it is being produced and what is being consumed and how it is being consumed. She also stressed that marginalized voices, and particularly women, would be included in the integrated approach towards agriculture, adaptation and nutrition.

    “We will spare no effort to make this happen,” she said.

    Lawrence Haddad, Executive Director for the Global Alliance for Improved Nutrition emphasized the bidirectional relationship between nutrition and climate change, indicating that resilient, sustainable and healthy diets are a critical link between nutrition and climate change.

    Dr Vijay Rangarajan, The Foreign, Commonwealth & Development Office (FCDO) Director General said that “putting nutrition on the agenda is crucial and will remain crucial.”

    According to the I-CAN concept note, “Business as usual will not allow countries to realize their targets of Agenda 2030, including those of SDG 13 (Climate Action), SDG2 (End Hunger) and SDG3 (Health). Transformative policy and action is needed to deliver sustainable, resilient and healthy diets to generate multiple benefits across SDGs.”

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  • Researchers transform popcorn into microbiome-boosting superfood

    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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  • Is weakness the new smoking? Muscle strength tied to biological age, study shows

    Is weakness the new smoking? Muscle strength tied to biological age, study shows

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    Newswise — Everyone ages at a different pace. That’s why two 50-year-olds, despite living the same number of years, may have different biological ages – meaning that a host of intrinsic and extrinsic factors have caused them to age at varying paces with different levels of risk for disease and early death.

    Lifestyle choices, such as diet and smoking, and illness all contribute to accelerating biological age beyond one’s chronological age. In other words, your body is aging faster than expected. And for the first time, researchers have found that muscle weakness marked by grip strength, a proxy for overall strength capacity, is associated with accelerated biological age. Specifically, the weaker your grip strength, the older your biological age, according to results published in The Journal of Cachexia, Sarcopenia and Muscle.

    Researchers at Michigan Medicine modeled the relationship between biological age and grip strength of 1,274 middle aged and older adults using three “age acceleration clocks” based on DNA methylation, a process that provides a molecular biomarker and estimator of the pace of aging. The clocks were originally modeled from various studies examining diabetes, cardiovascular disease, cancer, physical disability, Alzheimer’s disease, inflammation and early mortality.

    Results reveal that both older men and women showed an association between lower grip strength and biological age acceleration across the DNA methylation clocks.

    “We’ve known that muscular strength is a predictor of longevity, and that weakness is a powerful indicator of disease and mortality, but, for the first time, we have found strong evidence of a biological link between muscle weakness and actual acceleration in biological age,” said Mark Peterson, Ph.D., M.S., lead author of the study and associate professor of physical medicine and rehabilitation at University of Michigan.

    “This suggests that if you maintain your muscle strength across the lifespan, you may be able to protect against many common age-related diseases. We know that smoking, for example, can be a powerful predictor of disease and mortality, but now we know that muscle weakness could be the new smoking.”

    The real strength of this study was in the eight to 10 years of observation, in which lower grip strength predicted faster biological aging measured up to a decade later, said Jessica Faul, Ph.D., M.P.H., a co-author of the study and research associate professor at the U-M Institute for Social Research.

    Past studies have shown that low grip strength is an extremely strong predictor of adverse health events. One study even found that it is a better predictor of cardiovascular events, such as myocardial infarction, than systolic blood pressure – the clinical hallmark for detecting heart disorders. Peterson and his team have previously shown a robust association between weakness and chronic disease and mortality across populations.

    This evidence coupled with their study’s recent findings, Peterson says, shows potential for clinicians to adopt the use of grip strength as a way to screen individuals for future risk of functional decline, chronic disease and even early mortality.

    “Screening for grip strength would allow for the opportunity to design interventions to delay or prevent the onset or progression of these adverse ‘age-related’ health events,” he said. “We have been pushing for clinicians to start using grip strength in their clinics and only in geriatrics has this sort of been incorporated. However, not many people are using this, even though we’ve seen hundreds of publications showing that grip strength is a really good measure of health.”

    Investigators say future research is needed to understand the connection between grip strength and age acceleration, including how inflammatory conditions contribute to age-related weakness and mortality. Previous studies have shown that chronic inflammation in aging – known as “inflammaging” – is a significant risk factor for mortality among older adults. This inflammation is also associated with lower grip strength and may be a significant predictor on the pathway between lower grip strength and both disability and chronic disease multimorbidity.

    Additionally, Peterson says, studies must focus on how lifestyle and behavioral factors, such as physical activity and diet, can affect grip strength and age acceleration.

    “Healthy dietary habits are very important, but I think regular exercise is the most critical thing that somebody can do to preserve health across the lifespan,” he said. “We can show it with a biomarker like DNA methylation age, and we can also test it with a clinical feature like grip strength.”

    Additional authors include Stacey Collins, M.A., Helen C.S. Meier, Ph.D., M.P.H., Alexander Brahmsteadt, M.D., all of University of Michigan.

    This work was supported in part by the National Institutes of Health (NIH) grant (R01 AG060110 to J.F.).
    Paper cited: “Grip strength is inversely associated with DNA methylation age acceleration,” The Journal of Cachexia, Sarcopenia and Muscle. DOI: 10.1002/jcsm.13110

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    Michigan Medicine – University of Michigan

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  • How to Boost Productivity Using Nutritional Psychology

    How to Boost Productivity Using Nutritional Psychology

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    Opinions expressed by Entrepreneur contributors are their own.

    In this video, Ben Angel shares how nutritional psychology can help supercharge productivity.

    Are you unstoppable? Take the FREE quiz now to find out! (only available for a limited time) And be sure to grab a copy of Ben’s award-winning book, Unstoppable, which has been read by more than 70,000 people worldwide.

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    Ben Angel

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  • Ochsner Eat Fit Brings Sophistication to Zero-Proof Cocktails

    Ochsner Eat Fit Brings Sophistication to Zero-Proof Cocktails

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    Newswise — New Orleans, La. – Ochsner Eat Fit and Pelican Publishing together announce the release of Craft: The Eat Fit Guide to Zero-Proof Cocktails. This latest book from author Molly Kimball, registered dietitian and nutrition journalist, will be available for purchase on November 1. In collaboration with bar expert Ethan Skaggs and executive editor Melanie Warner Spencer, with stunning photography by Hope Fruge and ample inspiration from Ochsner Eat Fit restaurant partners, Craft allows readers to explore the fast-growing world of zero-proof cocktails through elegant recipes that can be made at home. Craft: The Eat Fit Guide to Zero-Proof Cocktails features more than 50 recipes, along with guides for barware and glassware, DIY bitters and shrubs, and everything needed to create thoughtful, zero-proof cocktails.

    Inside Craft:

    • 50+ cocktail recipes inspired by talented bar staff at dozens of Eat Fit restaurant partners.
    • Well-balanced and sophisticated concoctions, designed to delight – and also to keep sugar in check.
    • A unique glimpse behind the art and science of developing elegant zero-proof cocktails.
    • Every home mixologist’s guide to barware, bitters, glassware, bitters, shrubs and much more.

    “Gone are the days of fruity, sugary drinks traditionally know as mocktails. Through Craft, we are making a push to retire the term, which we feel fails to describe a thoughtful, elegant cocktail,” said Kimball. “Our book gives the reader a fun and exciting venture away from soda spritzers and dated mocktails, to zero proof drinks with little or no added sugar. We were inspired by the artistry of our Eat Fit partners and by the commitment of thousands of people who have participated in Alcohol Free for 40 over the years. Craft is fun, well-balanced, and sophisticated.”

    “New Orleans is known for festivals, parades, crawfish boils, and parties where alcohol is customary.” said Kimball. “However, when you’re choosing not to drink alcohol, whatever the reason may be, Craft provides fresh alternatives. You can create remarkable cocktails using zero-proof distilled spirits, fresh herbs, and alternatives to sugar that will be enjoyable to even the savviest cocktail connoisseur.”

    Craft: The Eat Fit Guide to Zero-Proof Cocktails is available for sale online at www.CraftZeroProof.com and various retailers across the state. Visit the website to find a store near you.

    Interviews and photos are available upon request. Please contact [email protected] for more information.

    For more information about Ochsner Eat Fit, please visit OchsnerEatFit.com.

    Photo Credit: Hope Fruge

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    About Ochsner Health

    Ochsner Health is an integrated healthcare system with a mission to Serve, Heal, Lead, Educate and Innovate. Celebrating 80 years in 2022, it leads nationally in cancer care, cardiology, neurosciences, liver and heart transplants and pediatrics, among other areas. Ochsner is consistently named both the top hospital and top children’s hospital in Louisiana by U.S. News & World Report. The not-for-profit organization is inspiring healthier lives and stronger communities. Its focus is on preventing diseases and providing patient-centered care that is accessible, affordable, convenient and effective. Ochsner Health pioneers new treatments, deploys emerging technologies and performs groundbreaking research, including over 700 clinical studies. It has more than 36,000 employees and over 4,600 employed and affiliated physicians in over 90 medical specialties and subspecialties. It operates 47 hospitals and more than 370 health and urgent care centers across Louisiana, Mississippi and the Gulf South; and its cutting-edge Connected Health digital medicine program is caring for patients beyond its walls. In 2021, Ochsner Health treated more than 1 million people from every state and 75 countries. As Louisiana’s top healthcare educator, Ochsner Health and its partners educate thousands of healthcare professionals annually. To learn more, visit https://www.ochsner.org/.

     

    About Ochsner Eat Fit 

    Eat Fit is a nonprofit initiative of Ochsner Health, designed to help the community live their healthiest, strongest lives possible. The team of Eat Fit dietitians works closely with local restaurants, markets and other foodservice establishments to identify and develop dishes that meet the Eat Fit nutritional criteria. These items are identified directly on the menu with the Eat Fit seal of approval, making the healthy choice the easy choice when dining out. 

    Free to all restaurants and foodservice partners, Eat Fit encourages nutritious choices whether an individual is looking to lose weight, feel better or look better, as well as help to manage health issues including diabetes, cholesterol and high blood pressure. 

    With nearly 600 partners, Eat Fit has expanded across the state to include Eat Fit Northshore, Eat Fit BR, Eat Fit Acadiana, Eat Fit Shreveport and Eat Fit Monroe.   

    The Eat Fit team connects deeply within the Eat Fit communities, serving as a resource for all things wellness. Download the Eat Fit smartphone app to find participating restaurants with full nutrition facts of Eat Fit menu items, as well as recipes, community wellness resources, and to connect with a health professional in your area. In addition to Craft, the Eat Fit team also offers recipes for the home with The Eat Fit Cookbook, a compilation of 125 recipes from 40 Eat Fit partners, at www.EatFitCookbook.com. 

    Follow Eat Fit on Facebook, Instagram and Twitter and visit www.OchsnerEatFit.com for more information about Eat Fit in your region.

     

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    Ochsner Health

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  • 7 Cereals Can No Longer Claim ‘Healthy’ Label Under FDA Rule

    7 Cereals Can No Longer Claim ‘Healthy’ Label Under FDA Rule

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    Oct. 13, 2022 — Generations of Americans grew up being told that breakfast cereals like Corn Flakes and Raisin Bran were healthy ways to start their days.

    But now, under new federal guidelines, those cereals and other mainstays of the breakfast table can no longer make that claim.

    The guidance was proposed after the White House Conference on Hunger, Nutrition, and Health, “as well as the release of the related national strategy, which aims to end hunger, improve nutrition and physical activity, reduce diet-related diseases and close disparity gaps by 2030,” the FDA wrote in a press release.

    To be considered “healthy,” foods must meet certain criteria. The FDA used cereal as an example to illustrate how the guidelines affect how food will be presented to consumers.

    For that “healthy” label, cereals need three-fourth ounces of whole grains and no more than 1 gram of saturated fat, 230 milligrams of sodium, and 2.5 grams of added sugars, CNBC reported.

    Here are seven common American brands that don’t meet the “healthy” label standards:

    • Raisin Bran (9 grams of added sugars)
    • Honey Nut Cheerios (12 grams of added sugars)
    • Corn Flakes (300 milligrams of sodium; 4 grams of added sugars)
    • Honey Bunches of Oats, Honey Roasted (8 grams of added sugars)
    • Frosted Mini Wheats (12 grams of added sugars)
    • Life (8 grams of added sugars)
    • Special K (270 milligrams of sodium; 4 grams of added sugars)

    “Nutrition is key to improving our nation’s health,” said Xavier Becerra, Health and Human Services secretary. “Healthy food can lower our risk for chronic disease. But too many people may not know what constitutes healthy food. FDA’s move will help educate more Americans to improve health outcomes, tackle health disparities and save lives.”

     

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  • These 7 Cereals Can No Longer Claim ‘Healthy’ Label Under FDA Rule

    These 7 Cereals Can No Longer Claim ‘Healthy’ Label Under FDA Rule

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    Oct. 13, 2022 — Generations of Americans grew up being told that breakfast cereals like Corn Flakes and Raisin Bran were healthy ways to start their days.

    But now, under new federal guidelines, those cereals and other mainstays of the breakfast table can no longer make that claim.

    The guidance was proposed after the White House Conference on Hunger, Nutrition, and Health, “as well as the release of the related national strategy, which aims to end hunger, improve nutrition and physical activity, reduce diet-related diseases and close disparity gaps by 2030,” the FDA wrote in a press release.

    To be considered “healthy,” foods must meet certain criteria. The FDA used cereal as an example to illustrate how the guidelines affect how food will be presented to consumers.

    For that “healthy” label, cereals need three-fourth ounces of whole grains and no more than 1 gram of saturated fat, 230 milligrams of sodium, and 2.5 grams of added sugars, CNBC reported.

    Here are seven common American brands that don’t meet the “healthy” label standards:

    • Raisin Bran (9 grams of added sugars)
    • Honey Nut Cheerios (12 grams of added sugars)
    • Corn Flakes (300 milligrams of sodium; 4 grams of added sugars)
    • Honey Bunches of Oats, Honey Roasted (8 grams of added sugars)
    • Frosted Mini Wheats (12 grams of added sugars)
    • Life (8 grams of added sugars)
    • Special K (270 milligrams of sodium; 4 grams of added sugars)

    “Nutrition is key to improving our nation’s health,” said Xavier Becerra, Health and Human Services secretary. “Healthy food can lower our risk for chronic disease. But too many people may not know what constitutes healthy food. FDA’s move will help educate more Americans to improve health outcomes, tackle health disparities and save lives.”

     

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  • Multiple health benefits of b-type procyanidin-rich foods like chocolate and apples consumed in right amounts

    Multiple health benefits of b-type procyanidin-rich foods like chocolate and apples consumed in right amounts

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    Newswise — B-type procyanidins, made of catechin oligomers, are a class of polyphenols found abundantly in foods like cocoa, apples, grape seeds, and red wine. Several studies have established the benefits of these micronutrients in reducing the risk of cardiovascular diseases and strokes. B-type procyanidins are also successful in controlling hypertension, dyslipidemia, and glucose intolerance. Studies attest to the physiological benefits of their intake on the central nervous system (CNS), namely an improvement in cognitive functions. These physiological changes follow a pattern of hormesis—a phenomenon in which peak benefits of a substance are achieved at mid-range doses, becoming progressively lesser at lower and higher doses.

    The dose-response relationship of most bioactive compounds follows a monotonic pattern, in which a higher dose shows a greater response. However, in some exceptional cases, a U-shaped dose-response curve is seen. This U-shaped curve signifies hormesis—an adaptive response, in which a low dose of usually a harmful compound induces resistance in the body to its higher doses. This means that exposure to low levels of a harmful trigger can induce the activation of stress-resistant pathways, leading to greater repair and regeneration capabilities. In case of B-type procyanidins, several in vitro studies support their hormetic effects, but these results have not been demonstrated in vivo.

    To address this knowledge gap, researchers from Shibaura Institute of Technology (SIT), Japan, led by Professor Naomi Osakabe from the Department of Bioscience and Engineering, reviewed the data from intervention trials supporting hormetic responses of B-type procyanidin ingestion. The team, comprising Taiki Fushimi and Yasuyuki Fujii from the Graduate School of Engineering and Science (SIT), also conducted in vivo experiments to understand possible connections between B-type procyanidin hormetic responses and CNS neurotransmitter receptor activation. Their article was made available online on June 15, 2022 and has been published in volume 9 of Frontiers of Nutrition on September 7, 2022.

    The researchers noted that a single oral administration of an optimal dose of cocoa flavanol temporarily increased the blood pressure and heart rate in rats. But the hemodynamics did not change when the dose was increased or decreased. Administration of B-type procyanidin monomer and various oligomers produced similar results. According to Professor Osakabe, “These results are consistent with those of intervention studies following a single intake of food rich in B-type procyanidin, and support the U-shaped dose-response theory, or hormesis, of polyphenols.”

    To observe whether the sympathetic nervous system (SNS) is involved in the hemodynamic changes induced by B-type procyanidins, the team administered adrenaline blockers in test rats. This successfully decreased the temporary increase in heart rate induced by the optimal dose of cocoa flavanol. A different kind of blocker—a1 blocker—inhibited the transient rise in blood pressure. This suggested that the SNS, which controls the action of adrenaline blockers, is responsible for the hemodynamic and metabolic changes induced by a single oral dose of B-type procyanidin.

    The researchers next ascertained why optimal doses, and not high doses, are responsible for the thermogenic and metabolic responses. They co-administered a high dose of cocoa flavanol and yohimbine (an α2 blocker) and noted a temporary but distinct increase in blood pressure in test animals. Similar observations were made with the use of B-type procyanidin oligomer and yohimbine. Professor Osakabe surmises, “Since α2 blockers are associated with the down-regulation of the SNS, the reduced metabolic and thermogenic outputs at a high dose of B-type procyanidins seen in our study may have induced α2 auto-receptor activation. Thus, SNS deactivation may be induced by a high dose of B-type procyanidins.

    Previous studies have proven the role of the gut-brain axis in controlling hormetic stress-related responses. The activation of the hypothalamus-pituitary-adrenal (HPA) axis by optimal stress has a strong influence on memory, cognition, and stress tolerance. This article highlights how HPA activation occurs after a single dose of B-type procyanidin, suggesting that stimulation with an oral dose of B-type procyanidin might be a stressor for mammals and cause SNS activation.

    Hormesis and its triggering biochemical pathways deliver protection against various pathological and aging processes, enhancing our general health and making us resilient to future stress. Though the exact relation between B-type procyanidins and the CNS needs more research, the health benefits of B-type procyanidin-rich foods remains undisputed.

     

    ***

     

    About Shibaura Institute of Technology (SIT), Japan
    Shibaura Institute of Technology (SIT) is a private university in Japan, with campuses in Tokyo and Saitama. Since the establishment of its predecessor, Tokyo Higher School of Industry and Commerce, in 1927, it has maintained “learning through practice” as its philosophy in the education of engineers. SIT was the only private science and engineering university selected for the Top Global University Project sponsored by the Ministry of Education, Culture, Sports, Science and Technology and will receive support from the ministry for 10 years starting from the 2014 academic year. Its motto, “Nurturing engineers who learn from society and contribute to society,” reflects its mission of fostering scientists and engineers who can contribute to the sustainable growth of the world by exposing their over 8,000 students to culturally diverse environments, where they learn to cope, collaborate, and relate with fellow students from around the world.

    Website: https://www.shibaura-it.ac.jp/en/

     

    About Professor Naomi Osakabe from SIT, Japan
    Professor Naomi Osakabe has been working at the Department of Bioscience and Engineering at the Shibaura Institute of Technology, Japan, since 2014. Till date, she has been involved in 109 research publications. Her work has been published in journals related to nutrition, immunology and biochemistry. Her specialty is her contribution in the field of Nutrition Physiology.

     

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  • Opinion: A piece of paradise lost | CNN

    Opinion: A piece of paradise lost | CNN

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    Editor’s Note: Sign up to get this weekly column as a newsletter. We’re looking back at the strongest, smartest opinion takes of the week from CNN and other outlets.



    CNN
     — 

    “Buy land,” the saying goes, “they’re not making it anymore.”

    Variously attributed to Mark Twain and Will Rogers, the advice fits well with the national fixation on real estate, home values and location, location, location. The scarcity of land that can be developed – and surging demand for desirable locations – drove US median home prices over $400,000 for the first time last quarter before interest rate hikes started cooling the market.

    In Florida, a warm climate, expansive coastline and low taxes helped fuel a long-term boom, making it the third most populous state. As Hurricane Ian carved an awful path of destruction through the center of the state last week, the damage to people and property was severe. At least 66 people died, homes and businesses were destroyed and for many people, power may be out for weeks.

    Florida tightened its building standards after the devastation wrought by Hurricane Andrew in 1992 but even with stronger structures, there’s little chance of avoiding catastrophic damage when 150 mph winds, torrential rain and steep storm surges hit a populated area.

    “The simple fact is that when more people are exposed to a natural hazard such as a hurricane,” wrote Stephen Strader, an associate professor of geography and the environment at Villanova University, “the odds for a major disaster to occur are greater. As our population and built environment grows and expands, we are more readily placing ourselves in harm’s way. The wetlands and mangroves that once acted as natural ‘buffers’ to the rising waters and waves that come with hurricanes are now shrinking or gone. They have been replaced by subdivisions.”

    Strader traces Florida’s boom back to the early 1910s, when “a man named Carl Fisher (best known as the automobile magnate responsible for building the Indianapolis Motor Speedway) decided to take a vacation on what is now known as Miami Beach.”

    “He quickly realized the moneymaking opportunity at hand, buying, clearing and filling in thousands of acres of swamps and mangroves to make way for new waterfront property where investors would line up for the foreseeable future to build homes and hotels for those seeking a piece of paradise,” wrote Strader.

    Clay Jones/CNN

    “There are very few things that test political leaders like natural disasters,” Julian Zelizer pointed out. “When mother nature wreaks havoc, presidents, governors, and legislators are forced to deploy resources to address the dire needs of those affected….”

    “At the federal level, President Joe Biden needs to demonstrate he has the leadership and rigorous governing skills that are necessary to help Florida out of this mess,” Zelizer added. “At the state level, Gov. Ron DeSantis, who is billed as a potential Republican presidential nominee for 2024, needs to show that he can achieve more than political stunts like the one he orchestrated earlier this month when he sent migrants from Texas to Martha’s Vineyard.”

    As Jack Shafer, writing for Politico, noted, DeSantis sounded a different tone this week, promising to work with the Biden administration to help his battered state recover. “In throttling back on the vitriol, DeSantis proves himself a wiser politician than (former President Donald) Trump, the man who reset politics in 2016 to establish senseless fight-picking and name-calling as part of the normal political arsenal and allowing somebody like DeSantis to rise. Trump, unlike DeSantis, never figured out how to turn off the meshugana theatrics, even when it could have benefited him. Imagine if, for example, Trump had approached the Covid crisis with the reassuring cool of Barack Obama instead of roasting the issue in a bonfire every time he called a presser. He might still be president today.”

    Puerto Rico is still recovering from Hurricane Fiona, which was cited as a factor in at least 25 deaths, according to the island’s health department.

    “Nearly five years to the day since Maria slammed our island, on September 18 of this year, Hurricane Fiona delivered yet another knockout punch,” wrote Brenda Rivera-García, senior director of Latin America and Caribbean programs for Americares.

    “With Maria, we thought we experienced a 100-year flood. But, after only a half-decade later, it seems another century of water has enveloped us: Maria dumped more than three dozen inches of rain in some parts of the island over two days and last week Hurricane Fiona drowned us with 31 inches in a 72-hour period. A week after the storm, nearly 20% of the island was still without potable water, and nearly 60% still had no power, according to Puerto Rico’s government data. Once again, our air is filled with a familiar lullaby — the hum of generators.”

    “More and more,” Rivera-Garcia added, “I hear from family, friends, neighbors and people on the street saying, ‘I’m tired. It’s one crisis after another. I can’t take it anymore.’ With multiple generations often living together, family members have always been each other’s rock. But what happens when that rock is shattered?

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    Drew Sheneman/Tribune Content Agency

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    Lisa Benson/GoComics.com

    After conducting a series of votes widely viewed as a sham, Russia is moving to annex regions of eastern Ukraine, and President Vladimir Putin is warning that attacks on these territories would be viewed as an assault on Russia itself. He’s raised the fearsome prospect that tactical nuclear weapons could be used to defend what he now claims is part of the homeland.

    That poses the huge question of how NATO should react. Hamish De Bretton-Gordon, former commander of the UK & NATO Chemical, Biological, Radiological and Nuclear (CBRN) Forces, said that “the West must make it absolutely clear to Putin that any use of nuclear, or chemical or biological weapons is a real redline issue. That said, I don’t think all-out nuclear war is at all likely.”

    “NATO must direct that it will take out Russia’s tactical nuclear weapons if they move out of their current locations to a position where they could threaten Ukraine, and must also make clear that any deliberate attacks on nuclear power stations will exact an equal and greater response from NATO.”

    This is the time to call Putin’s bluff. He’s hanging on by his fingertips, and we must give him no chances to regain his hold. Russia’s forces are now so degraded that they are no match for NATO and we should now negotiate, with this in mind, from this position of strength.”

    The UK’s new prime minister, Liz Truss, and the Chancellor of the Exchequer Kwasi Kwarteng played starring roles in a week of market turmoil around the globe.

    As Frida Ghitis observed, “In the midst of a wave of inflation that is battering the world and prompting central banks to raise interest rates in hopes of cooling inflationary pressures, Truss’ plan to slash taxes, especially for the wealthiest, amounted to opening a firehose filled with gasoline into that raging economic fire.” The pound tumbled, nearly reaching parity with the dollar, and the Bank of England had to announce it would buy bonds to restore confidence.

    “Economists and politicians left and right largely agreed that, if not the policy itself, the abrupt rollout and the timing could not have been worse…”

    They came at a moment when the world – and the West – stands on a knife’s edge, with Russian President Vladimir Putin annexing large pieces of Ukraine and hinting at using nuclear weapons as his invasion falters. With mysterious explosions causing leaks in the Nordstream pipeline applying further anxiety just ahead of a dreaded winter with gas supply shortages across Europe, all of this is happening when democracy finds itself under pressure the world over.”

    The prime minister’s policy is far from the only thing unsettling investors, as central banks around the world aim to tame inflation with rising interest rates, a strategy that risks choking off economic growth.

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    Bill Bramhall/Tribune Content Agency

    Bill Carter has a confession to make: he has not read all the books about Donald Trump.

    “I can’t even remember all the books about Donald Trump,” he wrote.

    “I know Bob Woodward has written three. So has Michael Wolff. Sean Spicer wrote one (or was it two?). “Mooch” – that is, Anthony Scaramucci, Trump’s White House communications director ever so briefly – wrote one. So did Omarosa, for heaven’s sake.”

    “This week marks the release of yet another: New York Times journalist Maggie Haberman’s ‘Confidence Man: The Making of Donald Trump and the Breaking of America.’” Carter cited a New York Times reference to an analysis by NPD BookScan, which found more than 1,200 titles about Trump were released over four years – not including the avalanche of books published since the 2020 election.

    “The robust sales for many of these books attest to the hunger among readers to hear every gobsmacking detail about a real-life character who is beyond the imagination of most fever-dreaming fiction writers.”

    But even ravenous levels of hunger can be sated – eventually. After seven or eight – or 12 – courses, a bit of bloat is likely to set in … Every book seems to contain a sufficient number of ‘bombshell revelations’ to drum up media coverage, along with some combination of amusing, enraging or revolting personal details (previously unreported, of course, and almost always disputed by the former president)…”

    But do they have an impact anymore? A “defining aspect of the collected works on Trump,” Carter concluded, “is that virtually nothing in any of them – none of the ‘bombshells’ or details about his character – seems to have substantially changed people’s minds about him. That may be because Trump acolytes don’t tend to read critical accounts about him – and his opponents aren’t likely to read the hagiographies.”

    SE Cupp noted a Vanity Fair report that lifted the curtain on the rivalry between DeSantis and Trump, which included this description of Trump attributed to the governor: “A TV personality and a moron, who has no business running for president.”

    “The love loss seems to go both ways. According to reporting by Maggie Haberman, Trump has called DeSantis ‘fat,’ ‘phony,’ and ‘whiny.’”

    “As is often the case,” Cupp observed, “the courage to criticize Trump – even among Republicans who might want to run against him – is almost always reserved for private conversations. When will DeSantis get the spine to attack Trump frontally?

    As the Supreme Court begins its new term Monday, the reverberations of its June decision on abortion are still playing out. As Fareed Zakaria wrote, “The Court has been growing more ideologically predictable – that is, politically partisan – in recent years. Judges appointed by Republicans now almost always rule in ways that Republicans want them to. Ditto for judges appointed by Democrats. It is all part of the hyper-polarization of American life.”

    “But it is also partly because of the strange way in which America’s highest court is structured,” observed Zakaria, who noted that “no other major democracy gives members of its highest court life tenure.”

    The court “has moved in a direction that has weakened its own legitimacy. It might be an occasion to begin a national conversation about what reforms could be put in place to make it less partisan, less divisive and more trusted by the vast majority of citizens. After all, that is the only way its rulings will be truly accepted in a diverse democracy of more than 330 million people.” (Watch Fareed Zakaria’s special report Sunday at 8 p.m. ET and PT: “Supreme Power: Inside the Highest Court in the Land.”)

    For more:

    Jill Filipovic: This Texas Republican in full sprint is a metaphor for the GOP’s stance on abortion

    Steve Vladeck: America’s most powerful court owes the public an explanation

    dusa eric adams

    One morning in 2016, Eric Adams, a former police officer turned politician – and now New York’s mayor – couldn’t see the numbers on his alarm clock.

    “I went to the doctor, who diagnosed me with Type 2 diabetes. He told me I might have my driver’s license revoked due to vision loss, and I might have permanent nerve damage in my fingers and toes.”

    After googling “reversing diabetes,” he connected with “Dr. Caldwell Esselstyn at the Cleveland Clinic, who told me I could treat my diabetes with lifestyle changes, including overhauling my diet and exercising.

    “I was skeptical at first. But reducing meat and dairy consumption in favor of fresh produce and grains made an immediate difference in my health … Within three months, I lost significant weight, lowered my cholesterol, restored my vision and reversed my diabetes.” But not everyone has the resources to get expert medical advice and turn their health around so dramatically.

    “The disproportionate effect of Covid-19 on Black and brown communities was tragically compounded by existing diet-driven health disparities. While higher-income neighborhoods have overwhelming options when it comes to fresh fruits and vegetables, low-income communities of color often live in nutritional deserts with fewer grocery stores and a higher concentration of processed foods, sugary drinks, and shelf-stable products…”

    “Now is the time for our country to make the shift from treatment to prevention, from feeding the illness to giving people the tools to build sustainable lifestyles and healthier, stronger communities.”

    04 opinion column 1001

    Dana Summers/Tribune Content Agency

    Michael Fanone: What my January 6 assailant deserves

    Ruth Ben Ghiat: Casting doubt on Brazil’s election, Bolsonaro follows Trump’s lead

    Matthew Bossons: My 5-year-old just confirmed our decision to leave China

    Peter Bergen: The British Empire – A legacy of violence?

    AND…

    01 opinion column 1001

    Bill Bramhall/Tribune Content Agency

    To fans of the New York Yankees, there’s an almost mystical connection uniting the team’s pantheon of heroes – including Babe Ruth, Lou Gehrig, Joe DiMaggio, Mickey Mantle, Roger Maris and Derek Jeter. And now by hitting 61 homers in a single season – tying Maris, who bested Ruth’s record of 60 home runs – Aaron Judge has arguably joined those ranks.

    As Billy Crystal’s 2001 movie, “61*” made clear, though, those ties have long been frayed – Mantle and DiMaggio had a frosty relationship and there were tensions between Mantle and Maris. But if you widen the lens beyond the Yankees and look at the entire history of Major League Baseball, as Jeff Pearlman wrote, the picture surrounding Judge’s achievement is even more clouded.

    “By allowing rampant steroid and human growth hormone usage throughout the 1990s and early 2000s,” Pearlman observed, “Major League Baseball ruined and disgraced its own record book, and Judge’s shot merely (yawn) tied the American League home run mark.”

    “When, in 2001, San Francisco’s Barry Bonds broke (Mark) McGwire’s record with 73 homers, we all knew it was nonsense. Not some of us – all of us. Here was a man, at age 36, with muscles growing atop muscles and a skull size that – as I reported in my Bonds biography, “Love Me Hate Me” – had actually increased in recent years (this is physically impossible without the help of HGH). I was in San Francisco the night Bonds passed McGwire, and it was…stupid. Just so damn stupid. The local fans stood and cheered, but it felt flat and meaningless and a bit embarrassing. Like spotting a magician’s fake thumb.”

    “All the while, Major League Baseball and the Major League Baseball Players Association did … nothing. Home runs were great business, so team owners shrugged off PED suspicions while the union made clear it would refuse to have its players be tested in any sort of methodical, impactful manner. The result was temporary long ball excitement, followed by the quiet-yet-crushing realization (by most involved in the game) that the record book had been rendered meaningless.” Eventually, baseball woke up and instituted testing for performance enhancing drugs.

    As for Aaron Judge, according to Pearlman, “the 30-year-old slugger has had a season for the ages – he’s all but locked up the AL MVP award, and at this moment is in line to become the Yankees’ first triple crown winner since Mickey Mantle in 1956.

    “This should be an historic time for baseball.

    “This should be an historic time for Aaron Judge.

    “Instead, greed destroyed baseball – and took its history with it.”

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

    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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  • White House Announces $8 Billion to Combat Hunger in the U.S.

    White House Announces $8 Billion to Combat Hunger in the U.S.

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    Sept. 29, 2022 — The Biden administration has announced $8 billion in public and private commitments toward fighting hunger and improving nutrition in the United States.

    “This goal is within our reach,” President Biden said Wednesday during the first White House summit on hunger in 50 years. “In America, no child should go to bed hungry. No parent should die of disease that can be prevented.”

    The White House Conference on Hunger, Nutrition and Health comes as food costs are rising, supply chain issues remain from the pandemic, and food-related ailments continue. The administration announced a “bold goal” of ending hunger by 2030 and increasing healthy eating and physical activity.

    Among the key proposals:

    • Expand free school meals to 9 million more children by 2032
    • Allow more people to get food stamps
    • Help with transportation for people who don’t live near grocery stores and farmers markets
    • Increase money for nutrition programs helping seniors
    • Reduce food waste, since a third of all food in the United States goes to waste, the White House says.

    Many of the efforts need congressional approval. Biden can take some action through executive order.

    The Washington Post reported, “The pervasiveness of diet-related diseases creates broader problems for the country, White House officials said, hampering military readiness, workforce productivity, academic achievement and mental health.”

    The newspaper also reported that the U. S. Department of Agriculture says that 10.2% of U.S. households were “food insecure” in 2021. That means they didn’t have enough food to meet everyone’s needs.

    CNN said that more than 100 organizations have committed to help pay for Biden’s initiatives, including hospitals, health care associations, tech companies, philanthropies, and the food industry. 

    At least $2.5 billion will go to start-up companies focused on finding solutions to hunger and food insecurity, according to the White House. 

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  • White House seeks to tackle food insecurity at first hunger conference since 1969 | CNN Politics

    White House seeks to tackle food insecurity at first hunger conference since 1969 | CNN Politics

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    CNN
     — 

    Groceries cost 13.5% more than they did a year ago. Nearly 25 million adults live in households where there isn’t always enough to eat. Some 40% of food banks saw increased demand this summer.

    At a time when the affordability of food is in the spotlight, the Biden administration is hosting a White House Conference on Hunger, Nutrition and Health on Wednesday with the goal of combating food insecurity and diet-related diseases.

    Overall, food insecurity has declined since former President Richard Nixon convened the first and only White House conference on food, nutrition and health in 1969, which led to nationwide expansions of the food stamp and school meals programs and the creation of the Special Supplemental Nutrition Program for Women, Infants and Children, known as WIC, among other changes. General economic growth and the reduction in poverty have also contributed to the improvements in food security in recent decades.

    However, the Covid-19 pandemic and soaring inflation have increased the attention paid to food insecurity in the US over the past two years. The Biden administration released a 44-page playbook on Tuesday aimed at the “bold goal” of ending hunger by 2030 and increasing healthy eating and physical activity to reduce diet-related diseases.

    Among the key proposals: expand free school meals to 9 million more children by 2032; allow more people to qualify for food stamps; broaden the Summer Expanded Benefit Transfer program to more kids; increase funding for nutrition programs for senior citizens; and improve transportation to and from grocery stores and farmer’s markets, among other initiatives. Many of the efforts would need approval from Congress.

    President Joe Biden announced at the conference more than $8 billion in private and public sector commitments as part of the administration’s call to action.

    “In America, no child, no child should go to bed hungry,” Biden told those gathered at the conference Wednesday. “No parent should die of disease that can be prevented.”

    More than 100 organizations have made commitments, including hospitals and health care associations, tech companies, philanthropies and the food industry.

    At least $2.5 billion will be invested in start-up companies that are focused on solutions to hunger and food insecurity, according to the White House. More than $4 billion will be dedicated toward philanthropic efforts to improve access to nutritious food, promote healthy choices and increase physical activity.

    The President also urged Congress to make permanent the enhancement to the child tax credit, which was only in effect last year. Parents used the additional monthly funds to buy food and basic necessities, which Biden said helped cut child poverty in half and reduced food insecurity for families by 26%.

    Congress has poured billions into special pandemic assistance programs aimed at enabling struggling Americans to have enough food to feed themselves and their families – even as millions of jobs were lost in 2020.

    “That’s why it’s so consequential that at the onset of the Covid-19 recession, the combination of fiscal support to households – whether it is from the economic impact payments, unemployment insurance, refundable tax credits, enhanced SNAP benefits or pandemic EBT – all combined to prevent an increase in food insecurity over the past two years,” said Lauren Bauer, a fellow in economic studies at the Brookings Institution.

    The pandemic aid, particularly a temporary enhancement to the child tax credit, helped keep kids fed last year, Bauer and anti-hunger advocates maintain.

    Food insecurity among children fell in 2021, reversing a spike during the first year of the pandemic, according to a recent US Department of Agriculture report. Some 6.2% of households with children were unable at times to provide adequate, nutritious food for their kids last year, compared with 7.6% in 2020, the report found. Last year’s rate was not significantly different than the 2019 share.

    And the prevalence of food insecurity in the families who have kids dropped to 12.5% last year, the lowest since at least 1998, the earliest year that comparable records exist.

    But elderly Americans living alone and childless households both experienced an increase in food insecurity last year, the report found.

    Overall, the share of households contending with food insecurity remained statistically the same in 2021 as the year before.

    This lack of improvement in general food insecurity despite the surge in federal spending on food stamps, formally known as the Supplemental Nutrition Assistance Program or SNAP, is a red flag for Angela Rachidi, senior fellow in poverty studies at the American Enterprise Institute, a conservative think tank.

    “When the solution is always ‘let’s just spend more on SNAP or spend more on school lunch or WIC,’ I think that that’s not always the best use of federal dollars,” she said.

    Rachidi would like to see more of an emphasis on nutrition and healthy eating, which are among the pillars of the White House conference.

    “Many more people in the US die from diet-related disease than die from hunger,” she said, noting the health problems caused by obesity, diabetes and other conditions.

    The pandemic aid that helped keep Americans afloat has largely been exhausted, and Congress has shown little appetite to dole out more assistance – even as high inflation is squeezing many families.

    The share of people who say they live in households where there was either sometimes or often not enough to eat in the last seven days has climbed to 11.5%, according to the most recent US Census Bureau Household Pulse Survey conducted in late July and early August.

    That’s up from the 10.2% recorded by the survey in late December and early January, just after the final monthly child tax credit payment was distributed. The share had been even lower in the late summer and early fall of 2021, when the monthly installments were being sent.

    Meanwhile, shopping in the supermarket is taking a bigger bite out of people’s wallets. Egg prices have skyrocketed nearly 40% over the past year, while flour is 23% costlier. Milk and bread are up 17% and 16% respectively, while chicken is nearly 17% more expensive.

    Starting next month, it will be a little easier for those in the food stamp program to afford groceries because the annual inflation adjustment will kick in. Beneficiaries will see an increase in benefits of 12%, or an average of $26 per person, per month. This comes on top of last year’s revision to the Thrifty Food Plan, upon which benefits are based, which raised the average monthly payment by $36 per person.

    Still, the upward march in prices has driven more people to food pantries, which are also struggling to stock the shelves amid higher prices.

    Some 40% of food banks reported seeing an increase in the number of people served in July compared with June, according to a survey conducted by Feeding America, which has more than 60,000 food pantries, meal programs and partner agencies in its network. The average increase was about 10% more people. Another 40% said demand remained about level.

    Many food pantries don’t have the resources to meet this increased demand, said Claire Babineaux-Fontenot, Feeding America’s CEO, noting that she’s seen sites with nearly empty shelves but long lines out the door.

    The network provided 1.4 billion fewer meals in the fiscal year ending June 30 than the year before.

    The USDA announced earlier this month that it will provide nearly $1.5 billion in additional funding for emergency food assistance, which will help alleviate the supply shortages at food banks and pantries.

    However, Feeding America feels more should be done. It recently surveyed nearly 36,000 people for their recommendations to end hunger. Many felt that food stamp benefits should be increased and eligibility should be expanded. Nearly half felt their communities need more food pantries, grocery stores and fresh food.

    The recent infusion of federal funds will help pantries distribute more food, though it doesn’t completely close the gap. And it will take time for the supplies to arrive, Babineaux-Fontenot said.

    “Today, people are going to be looking for ways to feed themselves and their family, and there will be scarce resources for them to do that,” she said.

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