Nutrition

19 Oct

Posted at 21:17h in Author Interviews, Gastrointestinal Disease, Kidney Disease, Microbiome, Supplements
MedicalResearch.com Interview with: [caption id="attachment_37590" align="alignleft" width="150"]Ron Walborn Jr. Prebiotin CEO Ron Walborn Jr.[/caption] Ron Walborn Jr. Prebiotin CEO  MedicalResearch.com: What is the background for this study? What are the main findings? Response: The product Prebiotin™ Prebiotic Fiber was brought to market in 2007 by Dr. Frank Jackson, a gastroenterologist out of Harrisburg, PA. He found through 40 years of experience with his patients that a variety of digestive issues benefitted from daily supplementation with a soluble prebiotic fiber, specifically, oligofructose-enriched inulin (OEI) derived from chicory root. In the late summer of 2012, Prebiotin caught the attention of Dr. Dominic Raj at the Internal Medicine Department of George Washington University. Dr. Raj’s laboratory showed that patients with kidney disease may have a higher level of release of endotoxins like p-Cresol sulfate and indole from the bacteria in the gut, which can move into the bloodstream and promote inflammation. This early work was the basis of a successful grant application. Researchers were interested in investigating the therapeutic potential of altering the composition and/or function of the gut microbiome in this patient population, based on the understanding that by building up the levels of healthy bacteria in the gut, undesirable bacteria is eventually crowded out, thereby reducing the release of harmful endotoxins into the system.

14 Oct

Posted at 23:29h in Author Interviews, Autism, BMJ, Nutrition
MedicalResearch.com Interview with: Elizabeth DeVilbiss, PhD MPH Dornsife School of Public Health Drexel University MedicalResearch.com: What is the background for this study? What are the main findings? Response: Unfortunately, not much is known about how diet during pregnancy affects autism risk.  There have been studies in recent years about varied aspects of diet during pregnancy and autism risk involving multivitamins, iron, folic acid, vitamin D, and more, but the evidence is still inconclusive. After adjusting for several potentially influencing factors in both mothers and children, we found that multivitamin use, with or without additional iron and/or folic acid, was associated with a lower likelihood of child autism spectrum disorder with intellectual disability relative to mothers who did not use folic acid, iron, and multivitamins.

03 Oct

Posted at 21:33h in Author Interviews, Coffee, Gastrointestinal Disease, Hepatitis - Liver Disease
MedicalResearch.com Interview with: [caption id="attachment_37320" align="alignleft" width="200"]Coffee Wikipedia image Coffee
Wikipedia image[/caption] Patrizia Carrieri PhD INSERM U912 - ORS PACA IHU - Faculté de Médecine Marseille, France MedicalResearch.com: What is the background for this study? What are the main findings? Response: This study is based on the longitudinal data of the French  ANRS HEPAVIH cohort of patients with HIV and Hepatitis C co-infection. This cohort was set up thanks to a collaboration between INSERM (National Institute of health and medical research) UMR912 in Marseille, the ISPED (public health and epidemiology institute) in Bordeaux and several hospital/university sites. Our INSERM team in Marseille is specialized in the study of the impact of behaviors on HIV and HCV outcomes, including mortality. We could think that HCV cure was enough to reduce mortality in HIV-HCV patients as the mortality risk was 80% lower in those who were cured of (i.e. who “cleared”) Hepatitis C thanks to treatment. However, our study showed that, even after HCV cure, sociobehavioral factors still matter: drinking at least 3 cups of coffee a day was associated with a 50% reduction in mortality risk as well as not smoking which was also associated with a reduced mortality risk. This association between elevated coffee intake and reduced mortality risk is probably due to the properties of polyphenols contained in coffee which can protect the liver and also reduce inflammation.

27 Sep

Posted at 22:07h in Author Interviews, Brigham & Women's - Harvard, Cost of Health Care, JAMA, Nutrition
MedicalResearch.com Interview with: [caption id="attachment_37208" align="alignleft" width="125"]Seth A. Berkowitz, MD, MPH Division of General Internal Medicine Diabetes Population Health Unit Harvard Medical School Massachusetts General Hospital, Boston Dr. Berkowitz[/caption] Seth A. Berkowitz, MD, MPH Division of General Internal Medicine Diabetes Population Health Unit Harvard Medical School Massachusetts General Hospital, Boston MedicalResearch.com: What is the background for this study? What are the main findings? Response: There is ever growing pressure to contain healthcare costs in the US. Increasingly, attention is turning to programs that address social determinants of health--that is, those factors which affect health but lie outside the realm of clinical medicine. Prior research has highlighted food insecurity as having a clear association with poor health and higher healthcare costs. SNAP is the nation's largest program to combat food insecurity. However, we did not know whether SNAP participation would be associated with any difference in healthcare costs, compared with eligible non-participants. This study found that participating in SNAP was associated with approximately $1400 lower healthcare expenditures per year in low-income adults.

14 Sep

Posted at 17:04h in Abuse and Neglect, Artificial Sweeteners, Diabetes
MedicalResearch.com Interview with: [caption id="attachment_36959" align="alignleft" width="100"]Dr. Richard L. Young PhD Associate Professor Adelaide Medical School The University of Adelaide Group Leader, Intestinal Nutrient Sensing Group Centre for Nutrition & Gastrointestinal Diseases South Australian Health & Medical Research Institute North Terrace, Adelaide | SA  Dr. Young[/caption] Dr. Richard L. Young PhD Associate Professor Adelaide Medical School The University of Adelaide Group Leader, Intestinal Nutrient Sensing Group Centre for Nutrition & Gastrointestinal Diseases South Australian Health & Medical Research Institute North Terrace, Adelaide | SA MedicalResearch.com: What is the background for this study? What are the main findings? Response: This study was a clinical trial in healthy subjects dosed a sweetener combination (sucralose and acesulfame-K) at a  dose to equal 1.5 L of artificial sweetened drink per day. This was given in capsules to dissolve in the proximal intestine (3 capsules per day, 2 weeks) and was a randomised, placebo-controlled double-blind study. Sweetener treatment increased glucose absorption (assessed by serum 3-O-methy glucose), increased glycemic responses to duodenal glucose infusion and decreased GLP-1 responses. These data show that intake of these sweeteners in healthy subjects may increase glycemic responses, and are the first to document an effect of these sweeteners to increase glucose absorption in humans.

02 Sep

Posted at 02:33h in Author Interviews, Heart Disease, Nutrition
MedicalResearch.com Interview with: [caption id="attachment_36651" align="alignleft" width="129"]Dr. Mahshid Dehghan, PhD Investigator- Nutrition Epidemiology Program Population Health Research Institute Senior Research Associate – Department of Medicine McMaster University Dr. Dehghan[/caption] Dr. Mahshid Dehghan, PhD Investigator- Nutrition Epidemiology Program Population Health Research Institute Senior Research Associate – Department of Medicine McMaster University MedicalResearch.com: What is the background for this study? Response: For decades, dietary guidelines have largely focused on reducing total fat and saturated fat intake based on the idea that reducing fat consumption should reduce the risk of CVD. But this did not take into account what nutrients replace saturated fats in the diet. Given that carbohydrates are relatively inexpensive, reducing fats (especially saturated fat) is often accompanied by increased carbohydrate consumption. This approach continues to influence health policy today. The guidelines were developed some 4 decades back mainly using data from some Western countries (such as Finland) where fat and saturated fat intakes were very high (eg total fat intake was >40% of caloric intake and saturated fats was >20% of caloric intake). It is not clear whether the harms seen at such high levels applies to current global intakes or countries outside North America and Europe where fat intakes are much lower. The PURE (Prospective Urban Rural Epidemiology) study is a large international cohort study of more than 157,000 people aged 35 to 70 years from 18 low-income, middle-income, and high-income countries on 5 continents. In this study, 135,335 individuals with dietary information and without cardiovascular disease at baseline were included in the study. Standardized questionnaires were used to collect information about demographics, socio-economic factors, lifestyle behaviors, health history and medication use. Standardized case-report forms were used to record data on major cardiovascular events and mortality during follow-up, which were adjudicated centrally in each country by trained physicians using standard definitions. The participants were followed-up for 7.5 years, during which time 4784 major cardiovascular events and 5796 deaths were recorded.

30 Aug

Posted at 12:31h in Author Interviews, Heart Disease, Lancet, Nutrition
MedicalResearch.com Interview with: Ms Victoria Miller Population Health Research Institute DBCVS Research Institut McMaster University, Hamilton, ON Canada MedicalResearch.com: What is the background for this study? What are the main findings? Response: PURE study is prospective urban rural epidemiology study that included aged 35 to 70 years from 26 low-income, middle-income, and high-income countries on 5 continents. Data were collected at the community, household, and individual levels. Standardized questionnaires were used to collect information about demographic factors, socio-economic status (education, income, and employment), lifestyle (smoking, physical activity, and alcohol intake), health history and medication use. Standardized case-report forms were used to record data on major cardiovascular events and mortality during follow-up, which were adjudicated centrally in each country by trained physicians using standard definitions. Participants’ habitual food intake was recorded using country-specific (or region specific in India) validated food frequency questionnaires (FFQs) at baseline. The median follow up is 7.4 years and we are aiming for follow up people at least for 15 years. During 7.4 years of follow up more than 6000 CVD and 7000 mortality recorded. Higher fruit, vegetable and legume intake is associated with a lower risk of cardiovascular, non-cardiovascular and total mortality. Our findings show the lowest risk of death in those who consume three to four servings (equivalent to 375-500 grams per day) of fruits, vegetables and legumes per day, with little additional benefit for intake beyond that range. When examined separately, fruit intake is associated with lower risk of cardiovascular, non-cardiovascular and total mortality, while legume intake is inversely associated with non-cardiovascular and total mortality. For vegetables, raw vegetable intake is more strongly associated with lower risk of total mortality compared to cooked vegetable intake.

28 Aug

Posted at 13:46h in Author Interviews, Coffee, Weight Research
MedicalResearch.com Interview with: [caption id="attachment_36667" align="alignleft" width="112"]MedicalResearch.com Interview with: Robin Dando, PhD Assistant Professor Director, Cornell Sensory Evaluation Facility Department of Food Science Cornell University Ithaca, NY 14853 MedicalResearch.com: What is the background for this study? What are the main findings? Response: The study arose from a previous paper I authored in the Journal of Neuroscience, where we found Adenosine receptors in taste. We managed to prove that they were there to amplify sweet signals. This led us to wonder, what about the foods we consume, that would come into contact with these receptors in taste buds. It just happens that a lot of us habitually consume a powerful blocker of adenosine receptors every morning. Caffeine. So is our coffee impairing sweet signals? It turns out when we gave people sweetened coffee containing caffeine, they judged it as less sweet than the same coffee without the caffeine, sampled on a different day. Interestingly, this persisted, and sweet solutions they tested afterwards were still a little less sweet. Finally, just for kicks, we asked them to rate how much caffeine they thought was in either coffee, and how much more alert it made them feel. Turns out, there was no difference. They couldn’t tell which was deacf, and either coffee gave them just as much of an alertness boost. MedicalResearch.com: What should clinicians and patients take away from your report? Response: Readers should consider that they may be altering how their food tastes when consuming coffee. And perhaps also, they could be drinking decaf, and getting just as good a jolt from it (as long as someone else was preparing it for them, so they didn’t know). MedicalResearch.com: What recommendations do you have for future research as a result of this study? Response: We’re interested in how many factors we encounter in our every day lives change our perception, from the foods we’re consuming themselves, to our own bodies. We’re currently looking into how obesity, pregnancy and sleep can change our sense of taste, and the foods we crave. If you’d like to hear more about what we do, you can follow our work on twitter @DandoLab. MedicalResearch.com: Thank you for your contribution to the MedicalResearch.com community. 1.Citation: Ezen Choo, Benjamin Picket, Robin Dando. Caffeine May Reduce Perceived Sweet Taste in Humans, Supporting Evidence That Adenosine Receptors Modulate Taste. Journal of Food Science, 2017; DOI: 10.1111/1750-3841.13836 Note: Content is Not intended as medical advice. Please consult your health care provider regarding your specific medical condition and questions. [wysija_form id="5"] Dr. Dando[/caption]Robin Dando, PhD Assistant Professor Director, Cornell Sensory Evaluation Facility Department of Food Science Cornell University Ithaca, NY 14853  MedicalResearch.com: What is the background for this study? What are the main findings? Response: The study arose from a previous paper I authored in the Journal of Neuroscience, where we found Adenosine receptors in taste.  We managed to prove that they were there to amplify sweet signals.  This led us to wonder, what about the foods we consume, that would come into contact with these receptors in taste buds. It just happens that a lot of us habitually consume a powerful blocker of adenosine receptors every morning.  Caffeine.  So is our coffee impairing sweet signals?  It turns out when we gave people sweetened coffee containing caffeine, they judged it as less sweet than the same coffee without the caffeine, sampled on a different day.  Interestingly, this persisted, and sweet solutions they tested afterwards were still a little less sweet. Finally, just for kicks, we asked them to rate how much caffeine they thought was in either coffee, and how much more alert it made them feel.  Turns out, there was no difference.  They couldn’t tell which was deacf, and either coffee gave them just as much of an alertness boost.

07 Aug

Posted at 16:13h in Author Interviews, Kidney Stones, Nutrition
MedicalResearch.com Interview with: [caption id="attachment_36321" align="alignleft" width="200"]Dr. Nigwekar and Dr. Paunescu Dr. Nigwekar and                 Dr. Paunescu[/caption] Teodor Paunescu, PhD and Sagar Nigwekar, MD Division of Nephrology Massachusetts General Hospital  MedicalResearch.com: What is the background for this study? What are the main findings? Response: Over 25 million people in the U.S. have chronic kidney disease, and the number of deaths caused by this disease has doubled between 1990 and 2010. It is projected that by 2030 more than 1 in 3 adults over 65 years old will be diagnosed with chronic kidney disease. Many patients with kidney disease are also malnourished, which negatively impacts their quality of life, overall health, and even survival. However, no effective treatments are currently available to address malnutrition in these patients. The sense of smell plays an important role in determining food flavor. If a patient’s ability to smell is impaired, this could affect the taste of food, for example, foods that used to appeal to the patient may no longer do so. Given the relation between the sense of smell and appetite, we set out to investigate the loss of smell in patients with kidney disease, and to test an intervention aimed at alleviating their smell deficits. Our first goal was to determine if patients with various degrees of kidney disease suffer smell losses and whether smell issues might affect their nutritional status. We found that, while most kidney disease patients do not perceive a problem with their sense of smell, deficits in the ability to smell are actually common among these patients, and the severity of these deficits increases with the severity of their kidney disease. Moreover, our study found that reductions in several markers of nutrition (such as cholesterol and albumin levels) correlate with the impairment in these patients’ sense of smell.

24 Jul

Posted at 20:44h in Alzheimer's - Dementia, Author Interviews, Columbia, Nutrition
MedicalResearch.com Interview with: Yian Gu, PhD Assistant Professor of Neuropsychology (in Neurology and Taub Institute for Research on Alzheimer's Disease and the Aging Brain) Columbia University Medical Center MedicalResearch.com: What is the background for this study? What are the main findings? Response: We have previously shown that elderly individuals who consume healthier diet (certain foods, nutrients, and dietary patterns) have larger brain volume, better cognition, and lower risk of developing Alzheimer’s disease. The current study aimed to examine the biological mechanisms for the relationship between diet and brain/cognitive health. 

17 Jul

Posted at 11:52h in Artificial Sweeteners, Author Interviews, CMAJ, Heart Disease, Weight Research
MedicalResearch.com Interview with: [caption id="attachment_35870" align="alignleft" width="168"]Dr. Azad Dr. Azad[/caption] Meghan Azad PhD Assistant Professor, Department of Pediatrics & Child Health and Community Health Sciences, University of Manitoba; Associate Investigator, Canadian Healthy Infant Longitudinal Development (CHILD) Study Research Scientist, Children’s Hospital Research Institute of Manitoba; co-Lead, Population Health Pillar, Developmental Origins of Chronic Diseases in Children Network MedicalResearch.com: What is the background for this study? Response: Consumption of artificial sweeteners, such as aspartame, sucralose and stevia, is widespread and increasing.  Emerging data indicate that artificial, or non-nutritive, sweeteners may have negative effects on metabolism, gut bacteria and appetite, although the evidence is conflicting. MedicalResearch.com: What are the main findings? Response: We conducted a systematic review of 37 studies that collectively followed over 400,000 people for an average of 10 years. Only 7 of these studies were randomized clinical trials (the gold standard in clinical research), involving 1003 people followed for 6 months on average. The trials did not show a consistent effect of artificial sweeteners on weight loss, and the longer observational studies showed a link between consumption of artificial sweeteners and relatively higher risks of weight gain and obesity, high blood pressure, diabetes, heart disease and other health issues.

14 Jul

Posted at 00:12h in Author Interviews, Autism, Gastrointestinal Disease, Nutrition
MedicalResearch.com Interview with: [caption id="attachment_35911" align="alignleft" width="200"]Bradley James Ferguson, PhD University of Missouri School of Medicine Dr. Ferguson[/caption] Bradley James Ferguson, PhD University of Missouri School of Medicine  MedicalResearch.com: What is the background for this study? What are the main findings? Response: Many individuals with autism spectrum disorder (ASD) have gastrointestinal problems, such as constipation, irritable bowel syndrome and abdominal pain, but the cause of these GI issues is not currently known. Previous research from our laboratory showed a significant positive relationship between cortisol levels and GI problems, especially for constipation. However, it is possible that other factors such as diet may affect GI functioning, especially since many children have altered diets. This study examined 32 different nutrients in the children’s diets, as assessed by a food frequency questionnaire that assessed the participant’s diet over the past month, and how each nutrient was related to upper and lower GI tract symptom scores over the past month created from the Questionnaire on Pediatric Gastrointestinal Symptoms – Rome III. The results showed no significant relationships between any of the nutrients and GI symptoms, suggesting that diet was not associated with GI symptoms in this sample.

13 Jul

Posted at 11:03h in Author Interviews, Brigham & Women's - Harvard, Lifestyle & Health, NEJM, Nutrition
MedicalResearch.com Interview with: [caption id="attachment_35810" align="alignleft" width="166"]Mercedes Sotos Prieto PhD Research Fellow Department of Nutrition Harvard T. H. Chan School of Public Health  Dr. Sotos-Prieto[/caption] Mercedes Sotos Prieto PhD Research Fellow Department of Nutrition Harvard T. H. Chan School of Public Health MedicalResearch.com: What is the background for this study? What are the main findings? Response: Previous research have found that adherence to the 2010 Alternate Heathy Eating Index, the Mediterranean Diet pattern, and DASH pattern is associated with health benefits, but none of those studies have examined dynamic changes in diet quality over time and subsequent risk of mortality. This is the first study to demonstrate that improvement in these three diet scores over time is associated with reduced risk of total and cardiovascular mortality. In contrast, worsening diet quality over 12-years was associated with 6%-12% increased mortality. In addition, not only improvement in diet quality but maintaining a high adherence to any of the three dietary patterns over 12 years was significantly associated with 9%-14% lower total mortality.

11 Jul

Posted at 01:41h in Annals Internal Medicine, Author Interviews, Coffee
MedicalResearch.com Interview with: Marc J. Gunter, PhD  From International Agency for Research on Cancer Lyon, France MedicalResearch.com: What is the background for this study? Response: U.S. and Japanese studies have previously found that drinking more coffee was related with a lower risk of death. However, in European populations, where coffee consumption and preparation methods are more varied, the relationship was less certain as relatively small studies had previously been conducted. Our analysis was undertaken in ~500,000 men and women from 10 European countries, the largest study to date investigating the coffee and mortality relationship.

10 Jul

Posted at 17:17h in Author Interviews, JAMA, Nutrition, Pediatrics
MedicalResearch.com Interview with: Dr. Anne-Louise M. Heath and Professor Rachael Taylor Co-Principal Investigators for the BLISS study. MedicalResearch.com: What is the background for this study? What are the main findings? Response: Conventional approaches to complementary feeding generally advise parents to spoon-feed their infant pureed foods, gradually progressing to greater variety and texture so that by the time the infant is one year of age, they are eating more or less what the family does. Baby-led weaning (BLW) is an alternative approach where the infants feeds themselves right from the start of complementary feeding. Because children of this age cannot use utensils, this means hand-held foods are necessary. Advocates of BLW suggest that children have a lower risk of obesity because they remain in control of their own food intake, but research examining this issue directly is scarce. Health professionals have also expressed concern that BLW might put the infant at increased risk of iron deficiency (parents might avoid red meat for fear of the infant choking, and iron-fortified cereals are not easy for the infant to feed themselves), growth faltering (if only low energy foods are offered) and choking (from the infant feeding themselves ‘whole’ foods). Our study therefore examined a version of BLW that had been modified to address these issues (called BLISS - a Baby-Led Introduction to SolidS). Two hundred families took part in our 2-year intervention, with half following traditional feeding practices and half receiving guidance and support to follow our BLISS approach. We found that BLISS children were not less likely to be overweight than those following traditional feeding practices, nor was growth faltering an issue. BLISS child ate about the same amount of food as control children, and their ability to eat to appetite was not different either. However, it seems that children following a baby-led approach to complementary feeding are less fussy about food, and have a healthier attitude to food, which might make a difference to their health long term.

19 Jun

Posted at 14:45h in Author Interviews, Nutrition, OBGYNE, Pediatrics, Weight Research
MedicalResearch.com Interview with: [caption id="attachment_35407" align="alignleft" width="142"]Cuilin Zhang MD, PhD Senior Investigator, Epidemiology Branch Division of Intramural Population Health Research NICHD/National Institutes of Health Bethesda, MD 20817  Dr. Zhang[/caption] Cuilin Zhang MD, PhD Senior Investigator, Epidemiology Branch Division of Intramural Population Health Research NICHD/National Institutes of Health Bethesda, MD 20817  MedicalResearch.com: What is the background for this study? Response: Refined grains with a high glycemic index and reduced fiber and nutrient content have been linked to increased adiposity and higher risk of metabolic syndrome among adults. Despite these differences and the growing body of literature on the link between maternal diet/nutrition during pregnancy and subsequent offspring health consequences throughout the lifespan, little is known about the intergenerational impact of refined-grain intake during pregnancy on long-term cardio-metabolic outcomes in the offspring.

19 Jun

Posted at 02:23h in Allergies, Author Interviews, Nutrition, Pediatrics
MedicalResearch.com Interview with: [caption id="attachment_35390" align="alignleft" width="133"]Dr. Malcolm Sears, Professor  MB, ChB, FRACP, FRCPC, FAAAAI Co-director of the CHILD Study Division of Respirology, Department of Medicine, McMaster Universi Dr. Sears[/caption] Dr. Malcolm Sears, Professor MB, ChB, FRACP, FRCPC, FAAAAI Co-director of the CHILD Study Division of Respirology, Department of Medicine, McMaster University MedicalResearch.com: What is the background for this study? What are the main findings? Response: The Canadian Healthy Infant Longitudinal Development (CHILD) Study is a longitudinal birth cohort study commenced in 2008 with 3,495 families across Canada.  We recruited the mothers during pregnancy and are following their children to age 5 with the intent of determining the underlying developmental causes of allergy and asthma. In the current analysis, we have looked at the relationship between the timing of first introduction of three “allergenic” foods (milk products, egg and peanut) and the likelihood of sensitization to these foods at age 1 year.  We found that earlier introduction was associated with a reduced risk of sensitization, which is consistent with some recent randomized controlled trials.  For instance, infants who avoided cow’s milk product in their first year of life were nearly four times as likely to be sensitized to cow’s milk compared with infants who did consume cow’s milk products before age 12 months.  Similarly, infants who avoided egg or peanut in the first year were nearly twice as likely to be sensitized to those foods compared to infants who consumed them before 12 months of age.

16 Jun

Posted at 00:34h in Author Interviews, Genetic Research, Nutrition, Omega-3 Fatty Acids
MedicalResearch.com Interview with: [caption id="attachment_35363" align="alignleft" width="200"]Kaixiong (Calvin) Ye, PhD Post-doctoral Associate Dept. of Biological Statistics & Computational Biology Cornell University thaca, NY Dr. Kaixong Ye[/caption] Kaixiong (Calvin) Ye, PhD Post-doctoral Associate Dept. of Biological Statistics & Computational Biology Cornell University thaca, NY MedicalResearch.com: What is the background for this study? Response: Omega-6 and omega-3 fatty acids are critical for human brain development, cognitive function, immune response, and cardiovascular health. Physiologically active forms of omega-6 and omega-3 fatty acids, such as AA, EPA, and DHA, are readily available in meat and seafood, but are absent in most plant-based foods (e.g. fruits and vegetables). Instead, plant-based foods contain two precursor fatty acids, LA and ALA, which could be metabolized in our body and converted into physiologically active forms. Fatty acid desaturase (FADS) genes encode key enzymes for this biosynthesis. We hypothesized that genetic variations in FADS genes that enhance the biosynthesis efficiency were adaptive to plant-based diets in traditional farming populations and thus became more frequent over time. Our study compiled a huge data set of genetic information (DNA) from both present-day and ancient individuals. For the first time, we examined the action of natural selection on humans for the past 30,000 years in Europe.

12 Jun

Posted at 20:04h in Author Interviews, JAMA, Nutrition, Stanford
MedicalResearch.com Interview with: [caption id="attachment_35210" align="alignleft" width="140"]Bradley P. Turnwald Bradley Turnwald[/caption] Bradley P. Turnwald MS Stanford University, Department of Psychology Stanford, California MedicalResearch.com: What is the background for this study? Response: This study tested an intervention to encourage people to consume healthier foods. Encouraging healthy eating is difficult because many people think that healthy foods do not taste good, and most people prioritize taste over health when choosing what to eat. In fact, lab studies suggest that people rate foods as less tasty, less enjoyable, and less filling when they are labeled as healthy compared to when the same foods are not labeled as healthy. A recent study from the Stanford Mind & Body Lab published last month in Health Psychology showed that healthy foods are even described with less tasty, exciting, and indulgent descriptions compared to standard items on the menus of top-selling chain restaurants in America. This led us to ask the question, what if healthy foods were described with the tasty and indulgent descriptions that are typically reserved for the more classic, unhealthy foods?

12 Jun

Posted at 18:12h in Author Interviews, Diabetes, Vegetarians, Weight Research
MedicalResearch.com Interview with: [caption id="attachment_35233" align="alignleft" width="200"]Hana Kahleova, MD, PhD</strong> Director of Clinical Research at Physicians Committee for Responsible Medicine Physicians Committee for Responsible Medicine Charles University in Prague Dr. Kahleova[/caption] Hana Kahleova, MD, PhD Director of Clinical Research at Physicians Committee for Responsible Medicine Physicians Committee for Responsible Medicine Charles University in Prague MedicalResearch.com: What is the background for this study? What are the main findings? Response: The vegetarian diet was found to be almost twice as effective in reducing body weight, resulting in an average loss of 6.2kg compared to 3.2kg for the conventional diet. Using magnetic resonance imaging, we studied adipose tissue in the subjects’ thighs to see how the two different diets had affected subcutaneous, subfascial and intramuscular fat. We found that both diets caused a similar reduction in subcutaneous fat. However, subfascial fat was only reduced in response to the vegetarian diet, and intramuscular fat was more greatly reduced by the vegetarian diet.

07 Jun

Posted at 20:02h in Author Interviews, Microbiome, Nutrition
MedicalResearch.com Interview with: [caption id="attachment_35131" align="alignleft" width="101"]Prof. Avraham A. Levy Department of Plant and Environmental Sciences Weizmann Institute of Science Rehovot Israel Prof. Levy[/caption] Prof. Avraham A. Levy Department of Plant and Environmental Sciences [caption id="attachment_35135" align="alignleft" width="100"]Prof-Eran-Elinav.jpg Prof. Elinav[/caption] Prof. Eran Elinav Department of Immunology [caption id="attachment_35137" align="alignleft" width="100"]Prof-Eran-Segal.jpg Prof. Segal[/caption] Prof. Eran Segal Department of Computer Science And Applied Math Weizmann Institute of Science, Rehovot Israel MedicalResearch.com: What is the background for this study?  Response: We performed a type of clinical trial that is very powerful in comparing short term effects of interventions - a crossover trial. In this trial, each subject is compared to themselves; in our case, we compared increased short-term (1 week) consumption of industrial white bread vs. matched consumption of artisanal sourdough-leavened whole-wheat bread - which we originally viewed as radical opposites in terms of their health benefits. We measured various clinical end points - weight, blood pressure, various blood tests - and also the gut microbiome. To our great surprise, we found no difference between the effects those two breads had on the various end points that we measured. This does not mean that bread consumption had no effect - but that this effect was generally similar for its two types. In fact, when we analyzed our data when pooling together the two bread types (i.e., testing whether bread of any type had an effect), we found that just one week of bread consumption resulted in statistically significant changes to multiple clinical parameters - on the one hand, we saw a reduction in essential minerals in the blood (calcium, magnesium, iron) and an increase in LDH (marker of tissue damage); on the other hand, we saw an improvement in markers of liver and kidney function, inflammation markers and cholesterol levels. In terms of the microbiome, we have found only a minimal difference between the effects of the two bread (two microbial taxa that were increased with white bread) - but in general, we saw that the microbiome was very resilient to this intervention. This is surprising as the current paradigm in the field is that a change in nutrition rapidly changes the makeup of the microbiome. We say that this is probably dependent on the kind of change - as we had a nutritional change here which was significant enough to change clinical parameters, which we tend to think of as very stable, and yet had a minimal effect on the microbiome. At this point, there were two possible explanations to what we saw: The first is that bread had an effect in our intervention, but it was very similar between those two very distinct types. The second is that these two distinct types indeed had different effects, but they were different for each subject - and thus cancel out when we look at the entire population.

06 Jun

Posted at 23:41h in ASCO, Author Interviews, Colon Cancer, Exercise - Fitness, Nutrition, UCSF
MedicalResearch.com Interview with: Dr. Erin Van Blarigan, ScD Assistant Professor, Department of Epidemiology and Biostatistics UC San Francisco MedicalResearch.com: What is the background for this study? Response: There are over 1.3 million colorectal cancer survivors in the United States. Cancer survivors often seek guidance on what they can do to lower their risk of cancer recurrence and death. In response to patient interest and the need for improved survivorship care, the American Cancer Society (ACS) published guidelines on nutrition and physical activity for cancer survivors. The guidelines are to: 1) achieve and maintain a healthy body weight; 2) engage in regular physical activity; and 3) achieve a dietary pattern that is high in vegetables, fruits, and whole grains.

05 Jun

Posted at 17:05h in Author Interviews, JAMA, Salt-Sodium
MedicalResearch.com Interview with: [caption id="attachment_35054" align="alignleft" width="200"]Jennifer Poti, PhD Research Assistant Professor Nutritional Epidemiology Gillings School of Global Public Health University of North Carolina at Chapel Hill Dr. Poti[/caption] Jennifer Poti, PhD Research Assistant Professor Nutritional Epidemiology Gillings School of Global Public Health University of North Carolina at Chapel Hill MedicalResearch.com: What is the background for this study? Response: Although strong evidence links excessive sodium intake to hypertension, a leading risk factor for cardiovascular disease, the majority of American children and adults have sodium intake that exceeds the recommended upper limit for daily sodium intake. To lower sodium intake at the population-level, the Institute of Medicine has recommended that reducing sodium in packaged foods will be essential and has emphasized the need to monitor sodium in the US food supply. However, little is known about whether sodium in packaged foods has changed during the past 15 years.

15 May

Posted at 14:55h in Author Interviews, Cancer Research, Mediterranean Diet, Nutrition
MedicalResearch.com Interview with: [caption id="attachment_34569" align="alignleft" width="140"]Antonio Giordano MD PhD Sbarro Institute for Cancer Research and Molecular Medicine and Center for Biotechnology College of Science and Technology Temple University, Philadelphia, Pennsylvania Department of Life, Health and Environmental Sciences University of L'Aquila, L'Aquila, Italy Dr. Giordano[/caption] Antonio Giordano MD PhD Sbarro Institute for Cancer Research and Molecular Medicine and Center for Biotechnology
College of Science and Technology
Temple University, Philadelphia, Pennsylvania MedicalResearch.com: What is the background for this study? What are the main findings? Response: The Mediterranean diet is considered to be one of the healthiest nutrition patterns. Tomatoes, in particular, which are consumed worldwide, and a basic ingredient of the Mediterranean diet, have been postulated to have a cancer preventive role at least for some tumor types, although few studies analyzed the effects of tomatoes in their entirety in different stages of cancer progression. Here, we focused on an in vitro model of gastric cancer because it is still one of the most common and deadly cancers and its development is strongly influenced by certain eating habits. Our results showed a possible role of tomatoes against typical neoplastic features. The treatment with tomato extracts affected the ability of cancer cell growth both in adherence and in semisolid mediums. Moreover, tomato extracts affected key processes within the cell; they hindered migration ability, arrested cell cycle through the modulation of retinoblastoma tumor suppressor family proteins and specific cell cycle inhibitors, and induced cancer cell death through apoptosis.

10 May

Posted at 13:11h in Author Interviews, Nutrition, Social Issues
MedicalResearch.com Interview with: Jay L. Zagorsky Center for Human Resource Research The Ohio State University and Patricia K. Smith PhD Department of Social Sciences University of Michigan-Dearborn MedicalResearch.com: What is the background for this study? Response: The prevalence of adult obesity in the U.S. has risen substantially, from about 13% in the early 1960s to nearly 38% now.  Obesity is associated with a variety of illnesses and imposes significant costs on individuals and society. Socioeconomic (SES) gradients in health and the prevalence of disease, including obesity, have been documented: health improves and disease prevalence falls as we move up each step of the SES ladder.  Differences in nutrition could help explain these health gradients and Americans commonly think the poor eat fast food more often than those in the middle and upper classes. Policy based on this notion has been proposed.  For example, in 2008 Los Angeles placed a moratorium on new fast-food restaurants in poor neighborhoods.

07 May

Posted at 19:19h in Author Interviews, Diabetes, Diabetologia, Nutrition, Pediatrics
MedicalResearch.com Interview with: [caption id="attachment_34452" align="alignleft" width="150"]Sari Niinistö, PhD Senior Researcher, Public Health Solutions, Nutrition Unit National Institute for Health and Welfare Helsinki, Finland Dr. Niinistö[/caption] Sari Niinistö, PhD Senior Researcher, Public Health Solutions, Nutrition Unit National Institute for Health and Welfare Helsinki, Finland MedicalResearch.com: What is the background for this study? Response: Previous prospective studies have observed protective association between fish-derived fat and type 1 diabetes related autoimmunity in older children. Also some other fatty acids have been associated with the risk for type 1 diabetes associated autoimmunity. We wanted to study very young children, because type 1 diabetes associated autoimmunity often begins early, already in infancy. Therefore, we investigated whether serum fatty acid levels during infancy or the main dietary sources of fatty acids (breast milk and infant formula) were related to the development of autoimmunity responses among children at increased genetic risk of developing type 1 diabetes.

28 Apr

Posted at 13:02h in Author Interviews, Microbiome, Nutrition, Weight Research
MedicalResearch.com Interview with: [caption id="attachment_34218" align="alignleft" width="200"]Krzysztof Czaja VBDI, D.V.M Associate professor of veterinary biosciences and diagnostic imaging College of Veterinary Medicine University of Georgia Dr. Krzysztof Czaja[/caption] Krzysztof Czaja VBDI, D.V.M Associate professor of veterinary biosciences and diagnostic imaging College of Veterinary Medicine University of Georgia MedicalResearch.com: What is the background for this study? Response: The neural regulation of food intake and satiety in rodents and human are similar. Therefore, rodent model is well established in studying neural regulation in obesity in humans. MedicalResearch.com: What are the main findings? Response: We determined that diets rich in sugar, and many “diet products” contain high amount of sugar (sometimes under different names), increase efficiency of accumulation of body and liver fat. We also found that sugar-rich diets change the gut microflora toward overpopulation of enterotoxic bacteria, damaging neural gut-brain communication and disrupting neural regulation of food intake. The implications of our results on human health are very significant because they show that diets rich in sugar changes the brain circuits responsible for food intake and satiety, induces chronic inflammation and symptoms of non-alcoholic liver disease (NALD).

25 Apr

Posted at 21:14h in Author Interviews, Kidney Disease, Mineral Metabolism, Nutrition, Social Issues, Transplantation
MedicalResearch.com Interview with: [caption id="attachment_34207" align="alignleft" width="133"]Ms. Shifra Mincer Medical Student in the class of 2019 SUNY Downstate Medical School Shifra Mincer[/caption] Ms. Shifra Mincer Medical Student in the class of 2019 SUNY Downstate Medical School MedicalResearch.com: What is the background for this study? What are the main findings? Response: Hypophosphatemia is commonly encountered in the post-transplant setting. Early post-transplant hypophosphatemia has been ascribed to excess FGF23 and hyperphosphaturia. Many patients remain hypohosphatemic months or even years after their transplant and the mechanism was assumed to be the same, however, our group recently reported that patients with late post-transplant hypophosphatemia had very little phosphorous in their urine (Wu S, Brar A, Markell, MS. Am J Kidney Dis. 2016,67(5): A18). We hypothesized that they were not eating enough phosphorous to compensate for the acute phosphorous losses they experienced immediately post-transplant. In this study, using both 3-day diet journals and 24-hour diet recall questionnaires, we found that mean intake of phosphorous and protein was barely at the Recommended Daily Allowance, and that despite 70% of the patients using EBT, 30% of those patients still reported concerns regarding food security. Patients who reported that the cost of food influenced their dietary choices ate 43% less protein (average 48,5 gms vs. 85.8 gms) and 29% less phosphorous (average 887 mg vs 1257 mg). When ability to rise from a chair over a 30 second period was evaluated, only patients who expressed food cost concerns were unable to complete the test.

22 Apr

Posted at 15:26h in Author Interviews, Sugar
MedicalResearch.com Interview with: [caption id="attachment_33908" align="alignleft" width="180"]Thomas Farley, MD, MPH Health Commissioner Department of Public Health City of Philadelphia Dr. Thomas Farley[/caption] Thomas Farley, MD, MPH Health Commissioner Department of Public Health City of Philadelphia MedicalResearch.com: What is the background for this study? What are the main findings? Response: Messages in the mass media have been used in anti-smoking campaigns, but have not be used much for other health-related behaviors.  Sugar-sweetened beverages are major contributors to the obesity epidemic in the United States, so they are an important public health target. In this study we evaluated a brief counter-advertising campaign in a rural area of Tennessee, Virginia, and Kentucky designed to reduce consumption of these beverages.  After the campaign, adults in the area were more wary of sugary drinks, and sales of sugary drinks fell by about 4% relative to changes in a matched comparison area.

21 Apr

Posted at 17:02h in Aging, Author Interviews, Hepatitis - Liver Disease, Nutrition
MedicalResearch.com Interview with: [caption id="attachment_34061" align="alignleft" width="151"]Leyuan Liu, Ph.D., Assistant Professor Center for Translational Cancer Research Institute of Biosciences and Technology Texas A&M University Houston, Texas 77030 Dr. Liu[/caption] Leyuan Liu, Ph.D., Assistant Professor Center for Translational Cancer Research Institute of Biosciences and Technology Texas A&M University Houston, Texas 77030 MedicalResearch.com: What is the background for this study? What are the main findings? Response: Our research team has been working on the question why people develop cancers and how we can prevent or cure them. In contrast to public views, we concluded from our studies that cancers, similar to our age-related diseases, originate from inefficiencies of our body to clean up cellular wastes accumulated during our lifespan. The most important pathway to clean up those wastes is called autophagy, or cellular self-eating behavior. We study how autophagy is regulated, how autophagy causes cancers, and whether we can control autophagy to prevent or cure cancers. Previously we found autophagy is regulated by a protein called MAP1S and mice without MAP1S are more likely to develop liver cancer. We have been seeking ways to improve MAP1S-mediated autophagy to prevent liver cancer. Our current study show that spermidine, a natural component existing in many foods, can increase the stability of MAP1S proteins and activate MAP1S-mediated autophagy. Concurrent with the benefits of expand mouse lifespans ours also reported, spermidine can suppress the development of liver fibrosis and liver cancer specifically through MAP1S if we add spermidine into the daily drinking water of mice.