Articles Tagged With: Diet
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Fruits and Vegetables Lower the Risk of Type 2 Diabetes
Researchers concluded an increase in dietary consumption of fruits and vegetables is beneficial in reducing the risk of diabetes mellitus type 2, regardless of the current level of consumption.
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A Proinflammatory Diet’s Association with Inflammatory Bowel Disease
An analysis of data from three large prospective cohort studies revealed a proinflammatory diet as a risk factor for incident Crohn’s disease, but not for ulcerative colitis.
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Nuts and Heart Health
This long-term, prospective study looks at changes in quantity of nut consumption and relative risk of cardiovascular disease and finds significantly lower risk when nut consumption increases by > 0.5 servings daily.
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The Few-Foods Diet and ADHD
This Dutch study describes a six-month follow-up of children with attention deficit hyperactivity disorder (ADHD) introduced to the Few-Foods Diet. Results indicate a significant decrease in ADHD symptoms and medication in children compliant with the diet.
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DASH Is Revisited and Updated, Lowering Subclinical Cardiac Injury Markers
In individuals without pre-existing cardiovascular disease, the Dietary Approaches to Stop Hypertension diet plan and a diet consisting of fruits and vegetables, given over eight weeks, lowered biomarkers for cardiac strain and injury.
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Intermittent Fasting for Weight Loss: Hope or Hype?
This article explores the existing evidence for using intermittent fasting as a strategy to promote weight loss. The evidence suggests that intermittent fasting worked as well as continuous energy restriction to achieve weight loss, but was not superior.
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Diet Modification in Older Women with Fecal Incontinence
Older women with fecal incontinence manage their symptoms with dietary modification.
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Low TMAO for a Healthy Heart
The gut microbial metabolite trimethylamine N-oxide (TMAO) is a predictor of coronary artery disease (CAD). Long-term changes in TMAO is a predictor of CAD and speaks to the benefits of a plant-based diet to prevent heart disease.
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Vegetarians and Stroke
A prospective cohort study in the United Kingdom demonstrated that vegetarians have a 22% lower incidence of ischemic heart disease, but a 20% increased incidence of total stroke, mostly related to hemorrhagic stroke, when compared to meat eaters. No difference in ischemic stroke or acute myocardial infarction was found.
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Incidence of Cardiovascular Disease and All-Cause Mortality: Does the Type of Meat Consumed Matter?
Investigators found consuming more processed meat, unprocessed red meat, or poultry (but not fish) was closely connected to a higher risk for incident cardiovascular disease. Meanwhile, consuming processed meat or unprocessed red meat (but neither fish or poultry) was strongly associated with a higher risk of all-cause mortality.