Nutrition

01 May

Posted at 16:51h in Aging, Author Interviews, Exercise - Fitness, Geriatrics, Lifestyle & Health, Nutrition
Yunhwan Lee, MD, DrPH Director, Institute on Aging Professor of Preventive Medicine & Public Health Ajou University School of Medicine Suwon, South KoreaMedicalResearch.com Interview with: Yunhwan Lee, MD, DrPH Director, Institute on Aging Professor of Preventive Medicine & Public Health Ajou University School of Medicine Suwon, South Korea Dr. Lee wishes to acknowledge Jinhee Kim, PhD, the lead author of the study. Medical Research: What is the background for this study? Dr. Lee: We have known for some time that there is a progressive loss of muscle mass with aging, where older people lose on average about 1% of their skeletal muscle mass per year. A decline in muscle mass is serious in that it increases the person’s risk of falls, frailty, disability, and death. Because there is currently no “cure” for muscle mass loss, prevention is the best strategy. Over the years, researchers have studied various lifestyle factors to identify potentially modifiable behaviors that may prevent or slow the loss of muscle mass. The majority of prior research so far have found that diet, in the form of protein supplementation, and exercise, especially resistance exercise, may confer some benefits. More recently, the scientific community have begun to pay attention to the positive role of vegetables and fruits intake on the muscle. The role of aerobic exercise on muscle mass is, however, less clear. Also, because people tend to adopt various lifestyles, we were interested in finding out whether those engaging in healthier patterns of diet and exercise retained higher muscle mass. This is why bodybuilders pay such close attention to their diet and make sure their muscle mass is at it's peak. They can also take supplements like SARMs (see SARMS.io for more information about that) to improve muscle mass but their diet has a massive effect on it too. This is where some of the inspiration for this research came from as we knew what an effect food had on bodybuilders so we wondered how it could effect the elderly. Using data from a nationally representative sample of older adults, we investigated whether those who had healthier diet and participated in regular exercise, individually and in combination, maintained higher muscle mass. We looked at five healthy lifestyle factors that included dietary intake of three food groups (meat, fish, eggs, legumes; vegetables; and fruits) and participation in two types of exercise (aerobic and resistance).

29 Apr

Posted at 11:55h in Author Interviews, Blood Pressure - Hypertension, JAMA, Salt-Sodium
Lynn L. Moore, DSc, MPH Department of Medicine Boston University School of Medicine Boston, Massachusetts MedicalResearch.com Interview with: Lynn L. Moore, DSc, MPH Department of Medicine Boston University School of Medicine Boston, Massachusetts Medical Research: What is the background for this study? Dr. Moore: The USDA’s current Dietary Guidelines for sodium intake have become increasingly controversial. Current recommendations include restricting sodium intake after the age of 2 years to no more than 2300 mg per day. For African-American adults and children, intakes should be restricted to no more than 1500 mg per day. Actual intake levels are much higher, with most Americans consuming about 3500 mg per day. Our goal was to estimate the effects of dietary sodium and potassium intakes on the change in blood pressure throughout adolescence. We used data from the National Growth and Health Study, a prospective study of more than 2000 girls who were 9-10 years of age at the time of enrollment. Lifestyle factors were assessed repeatedly throughout the study, and blood pressure was measured annually. Dietary sodium and potassium were assessed using multiple sets of three-day diet records. We used longitudinal modeling to estimate the effects of dietary sodium and potassium on blood pressure change over 10 years. Medical Research: What are the main findings? Dr. Moore: In this study, there was no evidence for a beneficial effect of reduced sodium intake on blood pressure change during adolescence. By 19-20 years of age, girls who consumed more than 4000 mg of sodium per day had systolic and diastolic blood pressure levels that were similar to those seen among girls with lower levels of sodium intake. Specifically, there was no beneficial effect on blood pressure associated with sodium intakes of less than 2500 mg per day. These results were similar for blacks and whites. In contrast, the repeated measures analyses showed that girls who consumed more than 2400 mg of potassium per day had lower blood pressures throughout adolescence compared with girls consuming less than 1800 mg per day of potassium.

27 Apr

Posted at 12:14h in Author Interviews, Nutrition
Esther Lopez-Garcia, PhD Dept. Preventive Medicine and Public Health School of Medicine Universidad Autónoma de Madrid Madrid,SpainMedicalResearch.com Interview with: Esther Lopez-Garcia, PhD Dept. Preventive Medicine and Public Health School of Medicine Universidad Autónoma de Madrid Madrid,Spain Medical Research: What is the background for this study? What are the main findings? Dr. Lopez-Garcia: Health-related quality of life (HRQL) is a global indicator of perceived health status, which includes physical and mental domains. Assessing the association between individual foods and HRQL is important because both the food industry and the population as a whole are interested in knowing whether general well-being could be improved by consuming specific foods. Several biological mechanisms might support an association between consumption of yogurt and better Health-related quality of life. However, to our knowledge, the effect of yogurt on HRQL has not yet been studied in epidemiological investigations in the general population. Thus, the objective of this article was to examine the prospective association between habitual yogurt consumption and the physical and mental components of HRQL among the general adult population. In this study, we found no association between yogurt consumption and the physical and mental components of HRQL after 3.5 years of follow-up of a population-based cohort. The results also held for whole-milk and reduced-fat yogurt.

20 Apr

Posted at 16:16h in AACR, Author Interviews, Breast Cancer, Nutrition, UCSD
Catherine Marinac Doctoral Candidate UC San Diego/San Diego State University Joint-Doctoral Program in Public Health La Jolla, CA 92093MedicalResearch.com Interview with: Catherine Marinac Doctoral Candidate UC San Diego/San Diego State University Joint-Doctoral Program in Public Health La Jolla, CA 92093 MedicalResearch: What is the background for this study? What are the main findings? Response: The dietary advice for cancer prevention usually focuses on limiting consumption of red meat, alcohol, and refined grains, and increasing consumption of plant foods. However, new evidence suggests that other fundamental aspects of diet, such when and how often people eat, can also play a role in cancer risk. For example, research in mice suggests that decreasing the number of hours we eat during the day, and increasing the length of time we fast overnight can improve metabolic parameters and reduce risk of developing a number of chronic diseases including cancer. Similar to the data from animal models, we found that women who fasted for longer periods of time overnight had significantly better control over blood glucose concentrations – and these effects were independent of how much women ate. This finding is relevant to cancer research because people who have poor glucose control are significantly more likely to develop certain types of cancer. It is hypothesized that high concentrations of circulating glucose may fuel cancer growth and progression.

17 Apr

Posted at 13:12h in Author Interviews, Nutrition
MedicalResearch.com Interview with: Professor Kylie Ball PhD Centre for Physical Activity and Nutrition Research, Deakin University, Australia. Medical Research: What is the background for this study? What are the main findings? Response: Most Australians (95% of adults) do not eat enough fruits or vegetables for good health. This is concerning as low fruit and vegetable intakes are linked with increased risk for a range of adverse health outcomes, including hypertension, coronary heart disease, stroke and certain cancers. One of the commonly cited barriers to fruit and vegetable consumption is the high cost of these foods. At Deakin University's Centre for Physical Activity and Nutrition Research (C-PAN), we undertook a randomised controlled trial study in a supermarket setting to test whether addressing this barrier would help people to consume more fruits and vegetables. We found that a fairly small price reduction (20%) was effective in prompting people to buy more fruits and vegetables – about 2-3 more serves of fruit per week, and about 3 more serves of vegetables per week. These findings are exciting, as even small increases in fruit and vegetable consumption across the population can substantially improve the health of Australians.

16 Apr

Posted at 22:35h in Author Interviews, Cognitive Issues, Nutrition
Dr. Fredrik Jernerén PhD Postdoctoral Research Fellow Department of Pharmacology University of Oxford Oxford, United KingdomMedicalResearch.com Interview with: Dr. Fredrik Jernerén PhD Postdoctoral Research Fellow Department of Pharmacology University of Oxford Oxford, United Kingdom Medical Research: What is the background for this study? What are the main findings? Dr. Jernerén: Development of dementia and Alzheimer’s disease is associated with an accelerated rate of brain shrinkage. Identifying ways to reduce the brain atrophy rate at an early stage may offer new strategies to prevent or delay the onset of dementia. In this study on elderly subjects diagnosed with Mild cognitive impairment (MCI), who are at increased risk of developing dementia, we investigated whether the effect of B vitamin supplementation on reducing the brain atrophy rate was influenced by circulating levels of omega-3 fatty acids. We have found that this indeed was the case. The higher the baseline concentration of the combined omega-3 fatty acids (DHA+EPA), the greater the protective effect of the B vitamin treatment. In subjects with high omega-3 concentrations who at the same time had elevated homocysteine levels (indicating a lack of B vitamins), B vitamin treatment reduced the brain atrophy rate by about 70% compared with the placebo group. 

14 Apr

Posted at 18:13h in Author Interviews, Exercise - Fitness, Salt-Sodium
Edward "Ted" Weiss, Ph.D. Associate Professor Department of Nutrition and Dietetics Saint Louis University Saint Louis MO 63104MedicalResearch.com Interview with: Edward "Ted" Weiss, Ph.D. Associate Professor Department of Nutrition and Dietetics Saint Louis University Saint Louis MO 63104 Medical Research: What is the background for this study? What are the main findings? Dr. Weiss: Public health recommendations are to keep sodium consumption below 2300 mg/day to avoid adverse health effects. However, most people in the US consume over 4000 mg/day. Furthermore, endurance athletes are often advised to add sodium to their diets to replace the sodium that is lost in sweat and are often lead to believe that the additional sodium is important for exercise performance. Clearly these recommendations are at odds with each other. In a double-blind placebo-controlled trial, we evaluated the effect of salt capsule consumption (containing a 1800 mg sodium) on exercise performance and on thermoregulation during 2 - 2.5 hours of running or cycling. Exercise performance was not different between the salt and placebo conditions (i.e. it didn't provide benefit or harm for performance) nor did any of the markers of thermoregulation differ, suggesting that the salt didn't help (or hurt) the body's ability to cool itself.

14 Apr

Posted at 14:53h in Author Interviews, Mental Health Research, Probiotics
MedicalResearch.com Interview with: Laura Steenbergen Leiden University, Institute for Psychological Research, Cognitive Psychology Leiden, The Netherlands Medical Research: What is the background for this study? What are the main findings? Response: Food supplements, among which probiotics, are becoming more and more popular. A lot is known about the effect of probiotics on the physical functioning, but even though there are some rat studies on the effects of probiotics on mental well-being, not much is known about the effect in humans. The few studies on humans that are available show beneficial effects on mood when people experience a bad mood, or psychological distress. Worldwide, millions of people are suffering from mood disorders like for instance depression, but not everyone receives treatment for this. Research on probiotics has shown that they are safe and easily available, and we therefore wanted to investigate if probiotics could perhaps be promising in serving as a preventive or adjuvant therapy for mood disorders of anxiety or depression. We therefore focused on cognitive reactivity to sad mood, which measures the degree to which people activate dysfunctional thought patterns when experiencing a sad mood. This measure is known to be predictive of the onset and development of depression. Compared to subjects who received a 4-week placebo intervention, participants who received a 4-week multispecies probiotics intervention showed significantly reduced aggressive and ruminative thoughts. Even if preliminary, these results provide the first evidence that the intake of probiotics may help reduce negative thoughts associated with sad mood. As such, our findings shed an interesting new light on the potential of probiotics to serve as adjuvant or preventive therapy for depression. So if you are interested in taking probiotics then you could check out something like these probiotics in india.

02 Apr

Posted at 00:34h in Author Interviews, BMC, Brigham & Women's - Harvard, Nutrition

MedicalResearch.com Interview with: Lu Qi, MD, PhD, FAHA Assistant Professor of Medicine Harvard Medical School Assistant Professor of Nutrition Harvard T. H. Chan School of Public Health Medical Research: What is the background for this study? What are the main findings? Dr. Lu Qi: The previous data from population and animal studies have suggested intakes of whole...

01 Apr

Posted at 16:44h in Antioxidants, Author Interviews, Diabetes, Nutrition
MedicalResearch.com Interview with: Isao Saito, MD, PhD Department of Basic Nursing and Health Science, Ehime University Graduate School of Medicine Toon, Ehime Medical Research: What is the background for this study? What are the main findings? Response: Type 2 diabetes is a major lifestyle-related disease with a rapid increasing prevalence in Japan. One meta-analysis of six cohort studies showed that an increase in daily food intake of 1.15 servings of green leafy vegetables was associated with a 14% reduction in the incidence of type 2 diabetes. Therefore, it is evident to think that green and yellow vegetables have beneficial effects against type 2 diabetes. Nonetheless, the relationship of their nutritive content with insulin resistance is poorly understood. We conducted the Toon Health Study initiated in 2009, which was a prospective cohort study of the Japanese general population. The cohort study was intended to characterize environmental risk factors related to incident diabetes and cardiovascular disease. Participants were recruited from the general population aged 30–79 years who were living in Toon City, Ehime Prefecture, Japan. Of them, we investigated 951 Japanese men and women aged 30–79 years who were not undergoing treatment for diabetes and measured their serum β-carotene and retinol concentrations. A 75-g oral glucose tolerance test was performed and the Homeostasis Model Assessment for Insulin Resistance (HOMA-IR) and the Matsuda Index were calculated as measures of insulin resistance. Multivariable-adjusted odds ratios of the highest quartile of serum β-carotene compared with the lowest quartile for HOMA-IR >1.6 and Matsuda Index <4.9 were 0.56 (95% confidence interval, 0.34–0.94) and 0.62 (0.37–1.02), respectively. When stratified by sex and overweight status, these associations were observed for women and non-overweight individuals. Serum retinol concentration was not associated with either index. Furthermore, according to the nutritional survey, serum β-carotene concentration was associated with green and yellow vegetable intake (p = 0.01).

23 Mar

Posted at 14:24h in Author Interviews, Nutrition, Weight Research
MedicalResearch.com Interview with: Tom Sanders, PhD DSc Emeritus Professor of Nutrition & Dietetics, Diabetes and Nutritional Sciences Division, King’s College London London, UK Medical Research: What is the background for this study? What are the main findings? Dr. Sanders:  Controversy surrounds the effectiveness of dietary guideline for cardiovascular disease (CVD) prevention in healthy middle-aged and older men and women. These dietary guidelines are similar in UK and other Western countries and focus on modifying the overall dietary pattern so that food and nutrient targets are met. However, surprisingly the overall impact of changing the dietary pattern has never been tested in a trial. We conducted a 12-wk controlled dietary trial in 165 healthy non-smoking men and women (aged 40-70 years) to compare a diet conforming to current dietary guidelines with a traditional nutritionally balance British diet on well established (blood pressure measured by 24-h ambulatory monitoring and blood lipids) and newer predictors of cardiovascular disease risk (measures of blood vessel functioning and stiffness, inflammation and the body’s sensitivity to insulin). The dietary guideline targets were to reduce total and saturated fat intake to provide no more than 35% and 10% of the food energy, to cut salt to below 6g/day, to meet the 5-a-day recommendation for fruit and vegetables, to consume at least 1portions of oily fish a week (i.e. mackerel, salmon, sardines), to obtain half of the cereal intake from wholegrains and to restrict intake of non-milk extrinsic sugar to no more than 10% energy. Subjects were counseled by a dietitian and provided with advice tailored to their individual food preferences and were provided with some foods to assist them following the dietary advice. The control diet was a nutritionally balanced traditional British diet without restriction on salt and sugar intake. It was based around refined cereals (white bread, pasta, breakfast cereals, white rice) and potatoes with meat (red meat, meat products or poultry), but with a limited intake of oily fish (less than once a month) and wholegrain cereals.  Participants allocated to control were supplied with a butter-based spread and a liquid unhydrogenated vegetable oil (palm olein) that contained 40 % saturated fatty acids. They were advised to consume three servings of full-fat dairy products (milk, yogurt and cheese), and at least one serving of fruit and two servings of vegetables each day. Both groups were given advice to limit consumption of confectionery, snack foods (chips, cake, cookies) and drink alcohol within safe limits. Food intake records showed few differences in micronutrient intakes between diets with the exception of vitamin D where the intake and plasma 25-OH-vitamin D levels were greater on the dietary guidelines diet owing to the higher intake of oily fish. The average body weight in the group who followed the modified diet fell by 1.3 kg whilst that in the control group rose by 0.6 kg after 12 weeks, resulting in an overall difference in weight of 1.9 kg between the two groups; the equivalent difference in Body Mass Index (BMI) was 0.7 kg/m2 between the groups. Waist circumference was 1.7 cm lower in the dietary guidelines group compared to the control group. The drop-out rate was low, with 80 participants completing on the dietary guidelines diet and 82 on the control. Adherence to the dietary advice was confirmed both with dietary records and by measuring specific biomarkers in the participants’ blood and urine. The latter indicated an increase in potassium and fibre intake in the dietary group along with a drop in sodium (salt) and saturated fat and added sugar intake. However, total sugar intake remained unchanged owing to the increase in sugar intake from fruit. The primary outcomes were changes in day-time systolic blood pressure, endothelial function measured using the flow mediated dilation technique and total cholesterol: HDL cholesterol ratio. All other outcomes were secondary or exploratory outcomes. Significant falls in systolic blood pressure/diastolic blood pressure of 4.2/2.5 mm Hg for daytime and 2.9/1.9 mm Hg for night time were measured in the dietary group compared with the control group; the average heart rate was found to have lowered by 1.8 beats per minute. Causal mediated effects analysis based on urinary sodium excretion indicated that sodium reduction explained 2.4 mm Hg (95% CI 1.0, 3.9) of the fall in blood pressure There were no changes in endothelial dependent or endothelial independent vasodilation but arterial stiffness measured as carotid to femoral pulse wave velocity was 0. 29 m/sec lower on the dietary guidelines diet compared with the control diet. Total cholesterol:HDL cholesterol ratio was 4% lower on the dietary guidelines diet compared to the control low density lipoprotein and triglyceride concentrations were 10% and 9% lower respectively. The reduction in LDL-C (0.30 mmol/L) was greater than that achieved in most community based studies of dietary advice where the average reduction is 0.16 mmol/L but still modest compared with what can be achieved with statins (1.0 mmol/L). Compared with the control diet, the dietary guideline diet decreased low-grade inflammation (C-reactive protein). No significant change was recorded in markers for 24-h insulin secretion or insulin sensitivity, which predicts the risk of developing type 2 diabetes.

19 Mar

Posted at 19:08h in Author Interviews, CDC, Nutrition, Pediatrics, Salt-Sodium
Joyce Maalouf MS MPH Nutrition Epidemiologist CDC, AtlantaMedicalResearch.com Interview with: Joyce Maalouf MS MPH Nutrition Epidemiologist CDC, Atlanta Medical Research: What is the background for this study? What are the main findings? Response: Although significant research shows U.S. children are eating too much sodium, data on the top dietary sources contributing to that intake is limited – particularly among babies and toddlers. This study identifies the primary sources of dietary sodium consumed by children from birth to 24-months-old, as well as differences in intake and food source broken down by demographic characteristics including age, gender and race/ethnicity. Overall, our research revealed that after the age of six months, more than 70 percent of sodium intake comes from foods other than breast milk and infant formula. Commercial baby foods, soups and pasta mixed dishes are top sodium contributors for U.S. infants 6 to 11.9 months, while soups, cheese, pasta mixed dishes and frankfurters and sausages are key contributors among toddlers aged 12 up to 24 months. Top sodium sources varied by race/ethnicity within age groups, suggesting that for sodium reduction to be effective, it needs to occur across a wide variety of foods. In addition, we found that non-Hispanic black toddlers ate more sodium than non-Hispanic white and Mexican-American children. Average sodium intake increased almost 9-fold from children under six months to those between one and two-years-old, while average energy intake only doubled. This suggests that, during the first two years of life, U.S. children increasingly consume sodium-rich foods. To determine these findings, we examined eight years of data encompassing more than 2,900 participants between birth and two-years-old. The information was pulled from the nationwide NHANES What We Eat in America survey between 2003 and 2010.

17 Mar

Posted at 11:15h in Author Interviews, Chocolate, Exercise - Fitness, Heart Disease, JACC, UCLA, UCSD
Pam R. Taub, MD, FACC Assistant Professor of Medicine UC San Diego Health System Division of Cardiology Encinitas, CA 92024MedicalResearch.com Interview with: Pam R. Taub, MD, FACC Assistant  Professor of Medicine UC San Diego Health System Division of Cardiology Encinitas, CA 92024 Medical Research: What is the background for this study? Dr. Taub: Epidemiological studies indicate that the consumption of modest amounts of dark chocolate (DC), which contains the natural cacao flavanol (-)-epicatechin (Epi,) is associated with reductions in the incidence of cardiovascular diseases (CVD). The health benefits of dark chocolate have been attributed to Epi. Clinical studies using cocoa and/or DC in normal volunteers or subjects with CVD have reported improvements in peripheral and coronary vascular endothelial function, blood pressure, lipids, insulin resistance, and inflammatory markers. The mechanism underlying these improvements is thought to be due to increased nitric oxide levels and improved endothelial function. We have also shown that capacity of Epi to favorable impact mitochondria under normal and disease states. We previously conducted pilot study in five patients with heart failure and type II diabetes, and showed that in skeletal muscle (SkM) biopsies there is a severe reduction in mitochondrial volume and cristae, as well as, in structural/functional proteins. After treatment with Epi rich dark chocolate , there was a significant recovery of SkM mitochondrial cristae, structural/functional proteins (e.g. mitofilin), as well as in regulators of mitochondrial biogenesis. However, no studies have examined the capacity of Epi rich dark chocolate to enhance exercise capacity in normal subjects and assess its impact on mitochondrial and oxidative control systems. Medical Research: What are the main findings? Dr. Taub: Seventeen subjects were randomized to placebo (n=8) or DC groups (n=9) and consumed 2 squares of chocolate (20 g, provided by Hershey) for 3 months. We showed in the chocolate group subjects had improved levels of HDL cholesterol and enhanced exercise capacity that is linked to the stimulation of SkM metabolic control endpoints which enhance mitochondrial function.

16 Mar

Posted at 21:32h in Author Interviews, CDC, NIH, Salt-Sodium
Jaspreet Ahuja, Nutritionist USDA, Agricultural Research Service Nutrient Data Laboratory Beltsville, MD 20705MedicalResearch.com Interview with: Jaspreet Ahuja, Nutritionist USDA, Agricultural Research Service Nutrient Data Laboratory Beltsville, MD 20705 MedicalResearch: What is the background for this study? What are the main findings? Response: Most sodium in the U.S. diet comes from commercially processed and restaurant foods. Sodium reduction in these foods is key to several recent public health efforts. In this paper, we provide an overview of a program led by Nutrient Data Laboratory, USDA, in partnership with CDC and FDA to monitor sodium contents in commercially processed and restaurant foods in United States. We track about 125 highly consumed, sodium-contributing foods, termed “Sentinel Foods” annually using information from food manufacturers and periodically by nationwide sampling and laboratory analyses. In addition, we monitor over 1,100 other commercially processed and restaurant food items, termed “Priority-2 Foods,” biennially using information from food manufacturers. These foods serve as indicators for assessing changes in the sodium content of commercially processed and restaurant foods in the U.S. In addition to sodium, we are monitoring related nutrients (potassium, total dietary fiber, total and saturated fat, total sugar) because their levels may change when manufacturers and restaurants reformulate their products to reduce their sodium content. We sampled all Sentinel Foods nationwide and reviewed all Priority-2 Foods in 2010–2013 to determine baseline sodium concentrations. The results of sodium reduction efforts, based on re-sampling of the Sentinel Foods or re-review of P2Fs, will become available in 2015 on our website. The updated data are also released in USDA food composition databases, National Nutrient Database for Standard Reference and Food and Nutrient Database for Dietary Studies.

14 Mar

Posted at 14:28h in Author Interviews, Exercise - Fitness, Salt-Sodium
MedicalResearch.com Interview with: Juan Del Coso Garrigós Profesor CC. de la Act. Física y del Deporte Responsable del Laboratorio de Fisiología del Ejercicio UNIVERSIDAD CAMILO JOSÉ CELA MedicalResearch: What is the background for this study? What are the main findings? Response: From a scientific point of view, it is well known that salt (either in capsules or included in a drink) can improve physical performance and several other physiological factors such as plasma volume maintenance, thermoregulation, etc in endurance activities.  These effects are more evident when the amount of salt ingested during exercise matches the amount of salt lost by sweating.  By using only sports drinks, it is impossible to replace all the salt lost by sweating because they only contain a relatively small amount of salt in their compositions (between ½ and 1/3 of the amount of salt lost by sweating). In fact, some of the investigations that determined the effectiveness of ingesting salt in sports have been financed by most popular sport drinks trademarks.  However, sports drink companies only include a part of the salt lost by sweating because for them, taste is elemental for their markets!  I suppose that, if they include more salt in their commercially available drinks, they would be more effective to prevent dehydration and performance decline, but at the same time, the taste of the drink would diminish the amount of beverage ingested worldwide. In this case, in the sport drinks market there is a well- established balance between taste and physiological effectiveness. As an example, most “salted” sport drinks contain 20-25 mM of sodium while it is well known that sweat sodium concentration ranges from 20 to 60 mM (salty sweater can reach 100 mM!!).  This is not a regulatory limitation, because UE considers sports drinks to carbohydrate-electrolyte solutions that contain sodium between 20 and 50 mM. Our main finding is: To ingest salt capsules, in addition to the habitual rehydration routines with sports drinks, improves performance in a triathlon.  This ergogenic effect was mediated by better maintenance of body water and electrolytes balances.

09 Mar

Posted at 22:02h in Author Interviews, Colon Cancer, JAMA, Vegetarians
Michael J. Orlich, MD, PhD Program Director, Preventive Medicine Residency Loma Linda University Co-Investigator, Adventist Health StudiesMedicalResearch.com Interview with: Michael J. Orlich, MD, PhD Program Director, Preventive Medicine Residency Loma Linda University Co-Investigator, Adventist Health Studies Medical Research: What is the background for this study? What are the main findings? Dr. Orlich: Colorectal cancer is the second leading cause of death from cancer in the United States.  Screening efforts such as colonoscopies have helped save many lives by detecting pre-cancerous polyps and removing them.  However, it is even better to prevent cancers from forming in the first place.  We call this primary prevention.  Diet is a potentially important approach to reduce the risk of developing colorectal cancer.  In this analysis, we compared those eating different categories of vegetarian dietary patterns to those eating a non-vegetarian diet.  About half of our study population was classified as non-vegetarian, which we defined as eating meat at least weekly.  The other half of our population we called vegetarian and further divided them into four different vegetarian groups:  semi-vegetarians ate meat but less than once per week; pesco-vegetarians ate fish but avoided other meats; lacto-ovo-vegetarians avoided meat but ate eggs and/or dairy products; and vegans avoided all meats, eggs, and dairy.  All vegetarians together had on average a 22% relative reduction in the risk of developing colorectal cancer, compared to non-vegetarians, after carefully adjusting for many other factors.  Pesco-vegetarians in particular had a much lower risk compared to non-vegetarians.

08 Mar

Posted at 12:48h in Author Interviews, Gastrointestinal Disease, Nature, Nutrition
Benoit Chassaing, Ph.D. Post-Doctoral Fellow Dr. Gewirtz's lab. Institute for Biomedical Sciences Center for Inflammation, Immunity, & Infection Georgia State University Atlanta GA 30303MedicalResearch.com Interview with: Benoit Chassaing, Ph.D. Post-Doctoral Fellow Dr.  Gewirtz's lab. Institute for Biomedical Sciences Center for Inflammation, Immunity, & Infection Georgia State University Atlanta GA 30303 Medical Research: What is the background for this study? What are the main findings? Dr. Chassaing: A key feature of inflammatory bowel diseases and metabolic syndrome is alteration of the gut microbiota in a manner that promotes inflammation. Importantly, incidence of IBD and metabolic syndrome has been markedly increasing since about the mid-20th century, and this dramatic increase has occurred amidst constant human genetics, suggesting a pivotal role for an environmental factor. We considered that any modern additions to the food supply might play an important role, and addition of emulsifiers to food seems to fit the time frame of increased incidence in these diseases. We found that emulsifiers, which are added to most processed foods to aid texture and extend shelf life, can alter the gut microbiota composition and localization to induce intestinal inflammation that promotes development of inflammatory bowel disease and metabolic syndrome.

07 Mar

Posted at 01:59h in AHA Journals, Author Interviews, CDC, Salt-Sodium
Dr. Sandra L. Jackson, Ph.D., M.P.H Epidemic intelligence service fellow Centers for Disease Control and Prevention, Chamblee, GAMedicalResearch.com Interview with: Dr. Sandra L. Jackson, Ph.D., M.P.H Epidemic intelligence service fellow Centers for Disease Control and Prevention, Chamblee, GA Medical Research: What is the background for this study? What are the main findings? Dr. Jackson: With more than 90 percent of U.S. adults exceeding recommended sodium intake levels, healthcare providers can play a key role in counseling patients on the importance of limiting salt in the diet. To assess the impact of medical advice on an individual’s efforts to reduce sodium intake, CDC researchers examined self-reported telephone survey information from nearly 174,000 U.S. adults. Overall, more than half of the respondents reported watching or reducing their sodium intake in 2013 – but less than one quarter (23 percent) said they received advice from a doctor or healthcare professional about sodium reduction. Of those that received the medical advice, 82 percent reported taking action to limit their sodium intake. In comparison, only 44 percent of respondents who reported not receiving medical advice said they took steps to reduce sodium. The substantial proportion of patients who are not receiving medical advice (77%), according to these findings, reveals a missed opportunity to reduce sodium intake, particularly among groups that have a higher risk of developing cardiovascular disease. This includes African Americans, and those with high blood pressure, diabetes or chronic kidney disease.

06 Mar

Posted at 15:07h in Author Interviews, Nutrition, Weight Research
Frances M. Sladek, Ph.D. Professor of Cell Biology and Toxicologist Associate Director, UCR Stem Cell Center Department of Cell Biology and Neuroscience University of California Riverside, CA 92521-0314MedicalResearch.com Interview with: Frances M. Sladek, Ph.D. Professor of Cell Biology and Toxicologist Associate Director, UCR Stem Cell Center Department of Cell Biology and Neuroscience University of California Riverside, CA 92521-0314 Medical Research: What is the background for this study? What are the main findings? Dr. Sladek: In 2011 Blasbalg et al reported in the American Journal of Clinical Nutrition that the consumption of soybean oil was the component of the American diet that had changed the most since the early 1900s. It had in fact increased 1000-fold. Soybean oil is currently not only the main type of vegetable oil used in the U.S. but soybean meal is a major component of the diet of the animals such as cows and pigs, resulting in changes in the fatty acid composition of animal fat. Soybean oil is also increasingly being used worldwide: 40 million tons were produced in 2007 alone. In our previous study we found that a high fat diet containing comparable amounts of soybean oil to what Americans are currently consuming caused mice to become obese, diabetic and insulin resistant and to have large lipid droplets and hepatocyte ballooning in their livers. Others had found similar results and proposed that linoleic acid (an omega 6 polyunsaturated fat) that makes up >55% of the oil was responsible for the negative metabolic effects. DuPont recently generated a genetically modified  soybean oil  that had reduced levels of linoleic acid and hence less of a tendency to generate trans fats. This oil (called Plenish) came onto the market for the first time in 2014. The fatty acid composition of Plenish is similar to that of olive oil (low linoleic acid and high oleic acid), which is a major component of the healthy Mediterranean diet. The implication, therefore, is that Plenish is healthier than conventional soybean oil but that has not been formally proven. In the current study, we found that while a high fat diet containing Plenish also induced obesity, glucose intolerance and fatty liver, it did not induce insulin resistance as did the conventional soybean oil. It also induced somewhat less fat accumulation. Finally, we compared the diet enriched in soybean oil to an isocaloric diet that contained the same amount of total fat (40%kcal, Americans consume 34-37% fat) but with 90% of the fat from coconut oil. Those animals gained very little weight (13% versus 38% with the conventional soybean oil and 30% with the Plenish) and were not diabetic or insulin resistant. Their livers also had less fat than either of the two soybean oil diets and showed no signs of hepatocyte ballooning. Coconut oil has essentially no linoleic acid or other PUFAs. Our results, assuming humans respond in the same way as mice, suggest that people should avoid the consumption of too much soybean oil, either conventional or Plenish. They also show that coconut oil, which is made up of saturated fats (primarily medium chain triglycerides), is much healthier for you than soybean oil. Coconut oil has been noted previously for its beneficial health effects.

06 Mar

Posted at 12:30h in Author Interviews, Endocrinology, Metabolic Syndrome, Nutrition, Pediatrics, UT Southwestern
Dr. Roy Kim, MD Depts. Endocrinology and Pediatrics UT Southwestern Medical CenterMedicalResearch.com Interview with: Dr. Roy Kim, MD Depts. Endocrinology and Pediatrics UT Southwestern Medical Center Medical Research: What was the problem you were focused on? Dr. Kim: We were focused on the problem of adolescent metabolic syndrome, a major public health problem. Our objective was to determine whether nut intake is linked with any difference in odds for metabolic syndrome in US adolescents. Medical Research: How is metabolic syndrome defined? Dr. Kim: In general it is diagnosed when there are 3 or more of the following things: increased belly fat, high blood pressure, high fasting glucose, elevated triglycerides, and low HDL cholesterol. Medical Research: How did you do your study? Dr. Kim: We used data from the National Health and Nutrition Examination Survey (NHANES), years 2003-2010, to examine health status and the diet history for 2,322 US adolescents age 12 to 19 years. Dr. Kim: Our first major finding was that adolescents who ate at least 12.9 grams of nuts per day - this is the equivalent of about 1 ounce of nuts 3 times per week – had a dramatically lower odds for metabolic syndrome compared to adolescents who ate less than that amount. The odds for nut-consumers was only about 43% of the odds for non-consumers. This remained true after controlling for age, gender, race, income, and dietary factors including sugar, fruit, and vegetable intake. Our second major finding was that average nut intake is very low among US adolescents – only about 5 grams per day - and more than 75% of US adolescents eat no nuts at all on a typical day.

05 Mar

Posted at 19:48h in AHA Journals, Author Interviews, Brigham & Women's - Harvard, Heart Disease, Nutrition
Luc Djousse, MD, ScD, FAHA Associate Professor of Medicine, Harvard Medical School Editor-in-Chief, Current Nutrition Reports Director of Research, Division of Aging Brigham and Women's Hospital Boston, MA 02120MedicalResearch.com Interview with: Luc Djousse, MD, ScD, FAHA Associate Professor of Medicine, Harvard Medical School Editor-in-Chief, Current Nutrition Reports Director of Research, Division of Aging Brigham and Women's Hospital Boston, MA 02120 MedicalResearch: What is the background for this study? What are the main findings? Dr. Djousse: While some studies have reported a higher risk of coronary heart disease, diabetes, or high blood pressure with frequent consumption of fried foods, other investigators did not confirm those results. To date, only few studies have evaluated whether frequent consumption of fried foods can raise the risk of developing heart failure. Frying foods not only increases the energy density of foods, but also increase the amount of trans fats. Trans fats can lead to development of heart disease and diabetes and consumption of energy-dense foods in large quantity can lead to weight gain and resulting cardiovascular consequences. We followed about 15000 US male physicians who were free of heart failure for an average of 10 years and found that frequent consumption of fried foods was related to a higher risk of developing heart failure. For example, people that consumed fried foods daily or more were twice more likely to develop heart failure than individuals who consumed fried foods less than once per week.

03 Mar

Posted at 21:41h in Protein
Anestis Dougkas, MSc, PhD Food for Health Science Centre Lund University Lund, SwedenMedicalResearch.com Interview with: Anestis Dougkas, MSc, PhD Food for Health Science Centre Lund University Lund, Sweden MedicalResearch: What is the background for this study? Dr. Dougkas: There has been an increased interest in the macronutrient profile of diets and meals as a factor that influences appetite. Dietary protein is considered as the most satiating macronutrient, yet there is little evidence on whether the effects observed are attributed to the protein or to the concomitant manipulation of carbohydrates and fat. The aim was to examine the effect of consumption of beverages varying in macronutrient content on appetite ratings, energy intake and appetite-regulating hormones. MedicalResearch: What are the main findings? Dr. Dougkas: Increased protein content suppressed more average appetite than carbohydrate and fat with a more pronounced effect of protein intake on subjective ratings of prospective consumption. Protein was also the most influential macronutrient for postprandial glucagon like peptide-1 (GLP-1, an appetite- suppressing hormone) response. This appetite-suppressing effect of protein was independent of the changes in fat and carbohydrates.

03 Mar

Posted at 20:12h in Author Interviews, Protein, Vegetarians, Weight Research

MedicalResearch.com Interview with: Dr. Alex Johnstone PhD Rowett Institute of Nutrition and Health Aberdeen   Medical Research: What is the background for this study? Response: Previous work has indicated that high-protein (30% of diet as protein) meat-based weight loss diets are highly satiating, and reduce the free food intake over a four-week period (1,2). There is limited...

03 Mar

Posted at 19:39h in Author Interviews, Heart Disease, JAMA, Nutrition
Xiao-ou Shu M.D., MPH, Ph.D Associate Director of Global Health Co-Leader, Cancer Epidemiology Research Program Ingram Professor of Cancer Research Professor of Medicine (Epidemiology) Cancer EpidemiologistMedicalResearch.com Interview with: Xiao-ou Shu M.D., MPH, Ph.D Associate Director of Global Health Co-Leader, Cancer Epidemiology Research Program Ingram Professor of Cancer Research Professor of Medicine (Epidemiology) Cancer Epidemiologist MedicalResearch: What is the background for this study? What are the main findings? Dr. Shu: Nuts are rich in nutrients, such as unsaturated fatty acids, fiber, vitamins, phenolic antioxidants, arginine, and other phytochemicals. These are all known to be beneficial to cardiovascular health, probably through their anti-oxidative, anti-inflammatory, and endothelial function maintenance properties.   Previous studies, primarily conducted in white and affluent populations, have shown that nut consumption may be related to cardiovascular health. Much of the nut consumption in those populations would be tree nuts. In our study, we found that peanut consumption was associated with reduced total mortality and CVD mortality in a predominantly low-income black and white population in the US, and among Chinese men and women living in Shanghai. Because peanuts are much less expensive than tree nuts, as well as more widely available to people of all races and all socioeconomic backgrounds, increasing peanut consumption may provide a potentially cost-efficient approach to improving cardiovascular health.

01 Mar

Posted at 01:20h in Author Interviews, Hepatitis - Liver Disease, Menopause, Nutrition, Weight Research
Colette Nicole Miller FDN Department of Foods and Nutrition Edgar L. Rhodes Center for Animal and Dairy Science University of Georgia, Athens, GeorgiaMedicalResearch.com Interview with: Colette Nicole Miller FDN Department of Foods and Nutrition Edgar L. Rhodes Center for Animal and Dairy Science University of Georgia, Athens, Georgia Medical Research: What is the background for this study? Response: Our laboratory has been interested for quite some time in the relationship that natural, plant-derived compounds have on various tissues in the body. Both bone and adipocytes are derived from the same progenitor cell, mesenchymal stem cells. Thus, if a drug or compound affects one type of cell, it may affect both. When women transition through menopause, and see a reduction in their female sex hormones like estrogen, they can see adverse changes in both how much fat they store and their bone density. Thus our lab is interested in compounds that can be used to prevent the bone loss and visceral adipogenesis that menopausal women often experience. Previous work both in vivo and in vitro has shown that phytochemicals have synergistic effects and thus can ultimately work together to reduce the dosages needed to promote overall health. Through this work we have identified a combination of genistein, resveratrol, quercetin and Vitamin D that improve bone density in addition to promoting apoptosis of adipocytes. However, the health of the liver had never been addressed with our phytochemical blend. We know that supplements are sometimes toxic to the liver for many different reasons. Thus, it was very important for us to address the toxicity and potential risk of non-alcoholic fatty liver disease with our phytochemical blend in a menopausal rat model.

28 Feb

Posted at 14:16h in Aging, Author Interviews, Brigham & Women's - Harvard, Nutrition, Weight Research
William Mair, Ph.D Assistant Professor Department of Genetics and Complex Diseases Harvard T. H Chan School of Public Health Boston, MA 02115MedicalResearch.com Interview with: William Mair, Ph.D Assistant Professor Department of Genetics and Complex Diseases Harvard T. H Chan School of Public Health Boston, MA 02115 MedicalResearch: What is the background for this study? What are the main findings? Dr. Mair: Dietary restriction, the reduction of food intake without malnutrition has been known for 80 years to prolong lifespan in organisms ranging from single celled yeast to non human primates, and early signs suggest improvement of metabolic parameters in patients undergoing clinical trials. However, negative side effects associated with low calorie intake remain, and compliance and lifestyle factors make it an unappealing therapeutic. Since calorie restriction (CR) can have remarkable protective effects against multiple age onset diseases in mouse models - ranging from cancer to neurodegeneration to metabolic disease - finding molecular mechanisms though which calorie restriction functions might provide novel therapeutic targets that promote healthy aging. Using a model system, the nematode worm C. elegans, we show that perception of energy intake in the nervous system may be as critical for the effects of low energy on aging as actual calorie intake itself. Animals expressing an active form of a protein called AMPK, which is a cellular energy sensor, were long lived despite eating normally but this longevity could be turned off or on by changes to a neurotransmitter in just a few neurons. This suggests that therapeutic targets that modulate the perception of energy status in the nervous system might provide novel ways to gain the benefit of calorie restriction and promote healthy aging.

28 Feb

Posted at 13:04h in Author Interviews, Diabetes, Diabetologia, Nutrition
Professor Daniela Jakubowicz MD Diabetes Unit. E. Wolfson Medical Center Sackler Faculty of Medicine, Tel Aviv University and Tel Aviv Medical Center IsraelMedicalResearch.com Interview with: Professor Daniela Jakubowicz MD Diabetes Unit. E. Wolfson Medical Center Sackler Faculty of Medicine, Tel Aviv University and Tel Aviv Medical  Center Israel MedicalResearch: What is the background for this study? What are the main findings? Professor Jakubowicz: Obesity epidemic have lead to alarming rise of type 2 diabetes. It is estimated that more than 382 million worldwide have diabetes, predominately type 2 diabetes. In these persons the cardiovascular disease is the leading complication, carrying 10 to 20-fold increase in the risk compared with persons without diabetes. It has been shown that large glucose peaks after meals along the day, are strongly associated with increased a risk for cardiovascular complications. Therefore the mitigation of glucose excursions after meals becomes a major target in the treatment of type 2 diabetes in order to improve glucose balance and prevent complications. Accordingly, dietary modification focused on reduction post meal glucose peaks is needed. Even though still there is no consensus on which of the dietary strategies (i.e. low-fat diet, Mediterranean and low-carbohydrate, higher fiber, low GI glycemic index meals, etc.) is more suitable in improving post-meal glycemic responses along the day. However in none of these interventions has been considered that modifying the meal timing pattern or daily caloric distribution, may lead to improved post-meal glycemic responses in type 2 diabetic patients. The circadian clock genes existing in the pancreatic β-cells, gut, liver and in skeletal muscle, regulate the diurnal (circadian) oscillation of post-meal glucose responses. In fact, post-meal glycemia displays a clear diurnal variation: it is higher and more prolonged in the evening than in the morning. Meal timing schedule, on the other hand, exerts strong controlling influence on circadian clock regulation, thereby influencing the variation and degree of the post meal glycemic elevations. Indeed meal timing non-aligned with the clock gene circadian rhythms, such as breakfast skipping or high-energy intake at dinner, is associated with obesity, higher HbA1C and poor glycaemic control in type 2 diabetes. To clarify the impact of meal timing and composition on overall post-meal glucose responses, we tested the effect of 2 isocaloric diets with different meal timing one with high energy breakfast (704 kcal), mid-sized lunch (600 kcal) and reduced dinner (200 kcal) and other with similar lunch but reduced breakfast (704 kcal) and high energy dinner(704 kcal). The study clearly demonstrated that in type 2 diabetic patients, a diet consisting on high energy breakfast, and reduced dinner, resulted in significantly reduced glucose response after meals and lower overall plasma glucose levels along the entire day, when compared to a diet with the same caloric content but inverse distribution: breakfast (200 kcal) , lunch (600 kcal) and high energy dinner(704 kcal). Moreover, when we compared the glucose response after high energy meal consumed at breakfast (700 kcal) versus in the dinner (700 kcal), it comes out that the glucose response was significantly higher after dinner than after breakfast. It shows that just by changing the time of the high energy meal we may achieve significant reduction in the glucose response.

26 Feb

Posted at 20:38h in Author Interviews, Nutrition, NYU/NYMC, Pediatrics, Weight Research
Brian Elbel, PhD, MPH Associate Professor, Department of Population Health; Associate Professor, Department of Medicine Population Health NYU School of MedicineMedicalResearch.com Interview with: Brian Elbel, PhD, MPH Associate Professor, Department of Population Health; Associate Professor, Department of Medicine Population Health NYU School of Medicine Medical Research: What is the background for this study? What are the main findings? Dr. Elbel: This study tried to determine whether a new supermarket that received tax and zoning credits from New York City, locating in a high need area, impacted healthy eating for children.  No previous controlled study has looked at children, and supermarkets are tool being increasingly used to improve healthy eating.  We did not find, at least one year after the store opened, any appreciable change in shopping or eating.

20 Feb

Posted at 19:14h in Author Interviews, BMJ, Nutrition, OBGYNE, Sugar
Ekaterina Maslova PhD Doctor of Science in Nutrition and Epidemiology Center for Fetal Programming Copenhagen, DenmarkMedicalResearch.com Interview with: Ekaterina Maslova PhD Doctor of Science in Nutrition and Epidemiology Center for Fetal Programming Copenhagen, Denmark Medical Research: What is the background for this study? What are the main findings? Response: From prior studies we know that excessive gestational weight gain (GWG) in pregnancy is associated with complications for both the mother and the child, including gestational diabetes, hypertension, and high birth weight. Understanding the factors that determine gestational weight gain would allow for interventions early on to improve pregnancy outcomes. Dietary intake has been found to influence gestational weight gain in other studies, but evidence is conflicting and still quite limited. In non-pregnant populations a high-protein diet was shown to decrease weight and improve weight maintenance. We therefore hypothesized that a similar relation may exist for gestational weight gain in pregnant women. In this study we had data on dietary intake of more than 45,000 Danish women who were pregnant between 1996 and 2002. We examined the relation between their intake of protein and carbohydrates and the rate of gestational weight gain (in grams per week). We found that women who consumed a high protein-to-carbohydrate (PC) ratio gained less gestational weight gain compared to women with a lower PC ratio in their diet. The results was stronger in women who started their pregnancy already overweight compared to normal weight women. Since a high PC ratio may result from either a high protein intake or low carbohydrate intake, we decided to focus on a component of carbohydrates that may increase gestational weight gain: added sugar. We found that pregnant women with higher intake of sugar gained more weight in pregnancy compared to those who consumed less added sugar. This averaged out to about 1.4 kg (or 7%) higher weight gain across the entire pregnancy.