Articles Tagged With: Nutrition
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Quality, not Quantity: Plant-Based Carbs Might Result in Less Weight Gain
This long-term prospective study found that adults on low-carbohydrate diets rich in plant-based and whole grain sources of protein and fat experienced significantly less weight gain than those on other types of low-carbohydrate diets.
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Food as Medicine? Follow the Evidence
In this randomized, controlled study of more than 400 individuals with uncontrolled type 2 diabetes and food insecurity, an intensive intervention offering healthy groceries and educational efforts failed to significantly affect glycemic control but resulted in heightened engagement with preventive healthcare services in the intervention group compared to the control.
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Dyeing to Death: Examining the Risks of Red 40 and High-Fat Diets
This study exploring colorectal cancer development reveals that Allura Red AC (Red 40), a synthetic dye prevalent in many American diets, causes significant deoxyribonucleic acid damage and colonic inflammation in mice, especially when combined with a high-fat diet.
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Telling It Like It Is: Too Many HCWs Are Unhealthy
With more than 35 years of experience in employee health, wellness coaching, and lifestyle medicine, Leticia Nichols, NP-C, is not afraid to share a few inconvenient truths about poor diets and disease, which the healthcare system is primarily designed to treat rather than prevent.
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Oils, Fats, and Mortality: Examining Fats’ Effects on Health and Longevity
This comprehensive prospective study reveals that, compared to non-consumers, individuals using butter and/or margarine have an elevated total mortality rate, while those incorporating canola and/or olive oil into their diets exhibit a reduced total mortality risk.
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Searching for a Neuroprotective Agent in Celery Seed Oil
A Phase III double-blind, placebo-controlled, randomized, controlled trial suggests that early administration of DL-3-n-butylphthalide, when given adjunctively to thrombolysis or endovascular therapy, improves functional outcomes in patients with acute ischemic stroke. Statistically significant results of well-designed analyses are tantalizing, but confidence in the findings is tempered by a lack of generalizability, an unclear mechanism of action, and trial design irregularities.
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Green and Lean: Nutritious Food Also Helps the Planet
More hospitals are implementing ways to provide healthy, nutritious food for healthcare workers while reducing their carbon footprint and enhancing sustainability as climate change becomes the next great challenge for the future.
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Endometriosis and the Gut Microbiome: Nutritional Prospects in the Treatment of a Chronic Disease
Endometriosis is characterized by the presence of endometrial glands and stroma in any extrauterine site, such as the ovary, fallopian tubes, pelvic peritoneum, rectovaginal space, bowel, and, rarely, lungs and brain. Standard treatment of endometriosis may involve the use of pain relievers such as nonsteroidal anti-inflammatory drugs, hormonal therapy and modulators, and/or surgical removal of endometriotic tissue. On average, women seek consultation from three different healthcare providers over several years to receive a diagnosis of endometriosis. The delay in care results in significant long-term morbidity.
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Patients Managing Severe Hypertension Should Avoid Drinking Too Much Coffee
Among patients with severe hypertension, drinking two or more cups of coffee a day was associated with twice the risk of death from cardiovascular disease, while green tea did not increase risk.
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Considerations of Measuring Salt Intake
Those who rarely or never added salt to their food and strongly adhered to the Dietary Approaches to Stop Hypertension diet exhibited the lowest incidence of subsequent cardiovascular disease.