https://www.eurekalert.org/news-releases/974257
News Release 12-Dec-2022
Peer-Reviewed Publication
University of South Australia
With an emphasis on fruits, vegetables and legumes, the Mediterranean diet has long been applauded for its multiple health benefits. Now, new research shows that it may also help overcome infertility, making it a non-intrusive and affordable strategy for couples trying to conceive.
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https://www.eurekalert.org/news-releases/965365
News Release 20-Sep-2022
Twenty-one patients with metabolic syndrome were given a calorie or protein restriction diet in a randomized clinical trial by Brazilian and Danish researchers. Weight loss, controlled blood pressure and improved blood sugar and lipid levels were observed
Peer-Reviewed Publication
Fundação de Amparo à Pesquisa do Estado de São Paulo
Cutting protein intake can help control metabolic syndrome and some of its main symptoms, such as obesity, diabetes and high blood pressure (hypertension), according to a study conducted by researchers in Brazil and Denmark to compare the effects of protein and calorie restriction diets in humans. An article reporting the study is published in the journal Nutrients.
Metabolic syndrome is a cluster of conditions that heighten the risk of cardiovascular disease, stroke and diabetes, including hypertension, high blood sugar, excess body fat around the waist and abnormal cholesterol levels.
“The study showed that cutting protein intake to 0.8 g per kg of body weight was sufficient to achieve almost the same clinical results as restricting calories, but without the need to reduce calorie intake. The results suggest that protein restriction may be one of the key factors leading to the known benefits of dietary restriction. Protein restriction dieting may therefore be a more attractive nutritional strategy and easier to follow for people with metabolic syndrome,” said Rafael Ferraz-Bannitz, first author of the article and currently a postdoctoral researcher at the Joslin Diabetes Center in Harvard Medical School in the United States.
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https://www.eurekalert.org/news-releases/959291
News Release 20-Jul-2022
A healthy lifestyle can offset a high genetic risk for stroke, according to new research by UTHealth Houston
Peer-Reviewed Publication
University of Texas Health Science Center at Houston
People who are genetically at higher risk for stroke can lower that risk by as much as 43% by adopting a healthy cardiovascular lifestyle, according to new research led by UTHealth Houston, which was published today in the Journal of the American Heart Association.
The study included 11,568 adults from ages 45 to 64 who were stroke-free at baseline and followed for a median of 28 years. The levels of cardiovascular health were based on the American Heart Association’s Life’s Simple 7 recommendations, which include stopping smoking, eating better, getting activity, losing weight, managing blood pressure, controlling cholesterol, and reducing blood sugar. The lifetime risk of stroke was computed according to what is called a stroke polygenic risk score, with people who had more genetic risk factors linked to the risk of stroke scoring higher.
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Not true for cats.
https://www.eurekalert.org/news-releases/948887
News Release 13-Apr-2022
Survey findings may support nutritionally complete vegan dog diets over raw or conventional meat diets
Peer-Reviewed Publication
PLOS
A survey study of the guardians of more than 2,500 dogs explored links between dog diet and health outcomes, suggesting that nutritionally sound vegan diets may be healthier and less hazardous than conventional or raw meat-based diets. Andrew Knight of the University of Winchester, U.K., and colleagues present these findings in the open-access journal PLOS ONE on April 13, 2022.
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Further research is needed to confirm whether a raw meat or a vegan diet is associated with better dog health outcomes. The researchers suggest that large-scale, cross-sectional, and longitudinal studies of dogs, maintained on different diets, which utilizes data such as results of veterinary clinical examinations and veterinary medical histories, could yield results of greater reliability. Still, prior research has linked raw meat diets to increased risk of pathogens and nutritional deficiencies. In light of both the new and prior findings, the researchers suggest that a nutritionally sound vegan diet may in fact be the healthiest and least hazardous choice for dogs.
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https://www.eurekalert.org/news-releases/948960
News Release 8-Apr-2022
Peer-Reviewed Publication
Diabetologia
New research published in Diabetologia (the journal of the European Association for the Study of Diabetes [EASD]) finds that the consumption of healthy plant-based foods, including fruits, vegetables, nuts, coffee, and legumes, is associated with a lower risk of developing type 2 diabetes (T2D) in generally healthy people and support their role in diabetes prevention.
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https://www.eurekalert.org/news-releases/948672
News Release 4-Apr-2022
Peer-Reviewed Publication
Physicians Committee for Responsible Medicine
A low-fat vegan diet, without calorie restrictions, improves joint pain in patients with rheumatoid arthritis, according to a new study conducted by researchers at the Physicians Committee for Responsible Medicine and published in the American Journal of Lifestyle Medicine. Study participants also experienced weight loss and improved cholesterol levels.
“A plant-based diet could be the prescription to alleviate joint pain for millions of people suffering from rheumatoid arthritis,” says Neal Barnard, MD, lead author of the study and president of the Physicians Committee. “And all of the side effects, including weight loss and lower cholesterol, are only beneficial.”
Rheumatoid arthritis is a common autoimmune disease that typically causes joint pain, swelling, and eventually permanent joint damage.
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In addition to reductions in pain and swelling, body weight decreased by about 14 pounds on average on the vegan diet, compared with a gain of about 2 pounds on the placebo diet. There were also greater reductions in total, LDL, and HDL cholesterol during the vegan phase.
https://www.eurekalert.org/news-releases/948359
News Release 1-Apr-2022
Peer-Reviewed Publication
University of Leeds
Increased levels of blood fats in people with type 2 diabetes and obesity are more harmful than previously thought, a new study has found.
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https://www.eurekalert.org/news-releases/948235
News Release 2-Apr-2022
Surprising findings show a low-salt diet doesn’t prevent death or hospital visits, but does improve symptoms and quality of life.
Peer-Reviewed Publication
University of Alberta
For the past century people with weak hearts have been told to lower their salt intake, but until now there has been little scientific evidence behind the recommendation.
The largest randomized clinical trial to look at sodium reduction and heart failure reported results simultaneously in The Lancet and at the American College of Cardiology’s 71st Annual Scientific Session over the weekend, and the findings were mixed.
Though reducing salt intake did not lead to fewer emergency visits, hospitalizations or deaths for patients with heart failure, the researchers did find an improvement in symptoms such as swelling, fatigue and coughing, as well as better overall quality of life.
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https://www.eurekalert.org/news-releases/944888
News Release 28-Feb-2022
A new study in the Journal of Dairy Science® tests the properties of cow milk protein against SARS-CoV-2 variants
Peer-Reviewed Publication
Elsevier
As the COVID-19 pandemic continues to claim lives around the world, dairy scientists may have a surprising role to play. In a new report published in the Journal of Dairy Science®, scientists from the University of Michigan (Ann Arbor, MI, USA) and Glanbia PLC Research and Development (Twin Falls, ID, USA) have collaborated to investigate the antiviral properties of cow milk protein against variants of SARS-CoV-2, the virus behind the illness.
The protein in question is lactoferrin, found in the milk of most mammals. Bovine lactoferrin, from cow milk, has bioactive characteristics against many microbes, viruses, and other pathogens and has been found to inhibit SARS-CoV-2 infection under experimental conditions by blocking the ability of the virus to enter target cells, as well as by supporting cells’ antiviral defense mechanisms.
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I'm lucky that I am not one of the people who has this problem with milk. I love milk, cottage cheese, yogurt, cheese.
https://www.eurekalert.org/news-releases/944980
News Release 1-Mar-2022
New study: Cow's milk protein triggers autoimmune response in mice that damages neurons
Peer-Reviewed Publication
University of Bonn
The prompt for the study came from MS patients: "We hear again and again from sufferers that they feel worse when they consume milk, cottage cheese or yogurt," explains Stefanie Kürten from the Institute of Anatomy at University Hospital Bonn. "We are interested in the cause of this correlation."
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Such cross-reactivity can occur when two molecules are very similar, at least in parts. The immune system then in a sense mistakes them for each other. "We compared casein to different molecules that are important for myelin production," Chunder says. "In the process, we came across a protein called MAG. It looks markedly similar to casein in some respects - so much so that antibodies to casein were also active against MAG in the lab animals."
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Certain white blood cells, the B cells, are responsible for antibody production. The study found that the B cells in the blood of people with MS respond particularly strongly to casein. Presumably, the affected individuals developed an allergy to casein at some point as a result of consuming milk. Now, as soon as they consume fresh dairy products, the immune system produces masses of casein antibodies. Due to cross-reactivity with MAG, these also damage the myelin sheath around the nerve fibers.
However, this only affects MS patients who are allergic to cow's milk casein. "We are currently developing a self-test with which affected individuals can check whether they carry corresponding antibodies," says Kürten, who is also a member of the Cluster of Excellence ImmunoSensation2. "At least this subgroup should refrain from consuming milk, yogurt, or cottage cheese."
It is possible that cow's milk also increases the risk of developing MS in healthy individuals. Because casein can also trigger allergies in them - which is probably not even that rare. Once such an immune response exists, cross-reactivity with myelin can in theory occur. However, this does not mean that hypersensitivity to casein necessarily leads to the development of multiple sclerosis, the professor emphasizes. This would presumably require other risk factors. This connection is nevertheless worrying, Kürten says: "Studies indicate that MS rates are elevated in populations where a lot of cow's milk is consumed."
https://www.eurekalert.org/news-releases/944012
News Release 23-Feb-2022
Peer-Reviewed Publication
BMC (BioMed Central)
Eating meat five times or less per week is associated with a lower overall cancer risk, according to a study published in the open access journal BMC Medicine.
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The researchers found that the overall cancer risk was 2% lower among those who ate meat five times or less per week, 10% lower among those who ate fish but not meat, and 14% lower among vegetarians and vegans, compared to those who ate meat more than five times per week. When comparing the incidence of specific cancers with participants’ diet, the authors found that those who ate meat five times or less per week had a 9% lower risk of colorectal cancer, compared to those who ate meat more than five times per week. They also found that the risk of prostate cancer was 20% lower among men who ate fish but not meat and 31% lower among men who followed a vegetarian diet, compared to those who ate meat more than five times per week. Post-menopausal women who followed a vegetarian diet had an 18% lower risk of breast cancer than those who ate meat more than five times per week. However, the findings suggest that this was due to vegetarian women tending to have a lower body mass index (BMI) than women who ate meat.
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https://www.eurekalert.org/news-releases/944175
News Release 23-Feb-2022
Serious allergic reactions to food among children stabilize since guideline changes
Peer-Reviewed Publication
Murdoch Childrens Research Institute
The rate of increase in serious allergic reactions to food among children has flattened since changes to Australian infant feeding guidelines, a new study has found.
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Australasian Society of Clinical Immunology and Allergy (ASCIA) infant feeding and food allergy prevention guidelines changed in response to published studies over the past 15 years, from a recommendation to ‘delay’ allergenic foods (1999 to 2007) to ‘not delay’ (2008) and then later to ‘introduce early and often’ (since 2016).
In the 1990s most guidelines recommended avoiding allergenic foods until age 1-3 years and avoidance of these foods in infancy became widespread. By 2008, this advice was removed in Australia and New Zealand based on increasing evidence that delaying allergenic foods had been associated with an increased food allergy risk.
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“In children, aged 1 to 4 years, the yearly rate of increase dropped from 17.6 per cent a year between 1999 to 2007, to 6.2 per cent a year between 2008 to 2015 and then 3.9 per cent a year since 2016.
“A slowing in the rates of increase in food anaphylaxis admissions also occurred in those aged 5-14 years, born after the 2008 changes. These changes were not seen in older teens aged 15 and over who were born before 2008, who could not have benefited from the changing guidelines.
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Professor Tang said it was important not to be complacent as overall food anaphylaxis hospital admission rates had still increased and there was an unmet need for effective treatments that could induce remission.
“The absence of an absolute drop in anaphylaxis admissions is disappointing, although it is possible that other environmental factors such as microbial exposures, diet and vitamin D levels may be driving the increased admission rates,” she said.
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The results come after a MCRI led study last year also found changes to the guidelines had led to a 16 per cent decrease in peanut allergy among infants and noted a significant increase in parents introducing peanut into their babies’ diet.
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https://www.eurekalert.org/news-releases/941971
News Release 8-Feb-2022
A new model, available as an online calculator, estimates the impact of dietary changes on life expectancy
Peer-Reviewed Publication
PLOS
News Release 8-Feb-2022
Changing your diet could add up to a decade to life expectancy, study finds
A new model, available as an online calculator, estimates the impact of dietary changes on life expectancy
Peer-Reviewed Publication
PLOS
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https://www.eurekalert.org/news-releases/941733
News Release 31-Jan-2022
New commentary in European Journal of Clinical Nutrition makes case for adopting ‘blue zone’ diet to stave off COVID-19
Peer-Reviewed Publication
Physicians Committee for Responsible Medicine
As the Omicron variant continues to cause a record number of infections, a new commentary in the European Journal of Clinical Nutrition is calling for people to adopt a plant-based diet, which research shows can help reduce the risk of severe COVID-19 and mortality.
“It represents the most cost-effective approach and should be largely promoted and incorporated in everyday practice,” write Hana Kahleova, MD, PhD, director of clinical research at the Physicians Committee, and Neal Barnard, MD, president of the Physicians Committee, about a plant-based diet in the commentary. “This is a booster that is needed at this unprecedented time and that may actually work to mitigate COVID-19.”
The doctors cite several studies showing the benefits of a plant-based diet for COVID-19. One study showed that a healthy plant-based diet was associated with a 9% lower risk of COVID-19 infection and a 41% lower risk of severe COVID-19. Another study found that health care workers following a plant-based diet who had substantial exposure to COVID-19 patients had a 73% lower risk of moderate-to-severe COVID-19.
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https://www.eurekalert.org/news-releases/938340
News Release 16-Dec-2021
Peer-Reviewed Publication
Centro Universitario de la Costa
The links between diet-related diseases and Covid-19 is now widely accepted based on scientific evidence. In this regard, obesity has been identified by the CDC as a strong risk factor for severe COVID-19 illness. Still scientists trying to understand why Covid19 had mild symptoms in some and much more severe symptoms in others.
Vaccination against Covid19 is essential. Vaccine have been proven to be safe and effective and should be promoted as the first line of defence. However, attention to the preventative effect of diet related mitigations, is largely missing. As a mitigating factor, diet impact on Covid19 should be carefully explored.
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The study showed that those Covid19 positive individuals, with an increased habitual intake of legumes, grains, bread & cereals food groups, showed decreased overall symptom severity.
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https://www.eurekalert.org/news-releases/937398
News Release 9-Dec-2021
Peer-Reviewed Publication
Lund University
A large population study from Lund University in Sweden has shown that more sustainable dietary habits are linked to health benefits, such as a reduced risk of premature death from cardiovascular disease and cancer. The study is published in The American Journal of Clinical Nutrition.
“Our results indicate that dietary guidelines that are beneficial for both planetary health and personal health do exist”, says Anna Stubbendorff, doctoral student at Lund University and first author of the study.
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The EAT-Lancet diet has target values for daily intake of a selection of different food, and consists of a lot of whole grains, vegetables, fruit, nuts, seeds and pulses (peas, beans and lentils), and significantly less meat, sugar and saturated fat compared with current consumption.
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https://www.eurekalert.org/news-releases/936593
News Release 1-Dec-2021
Tax in Seattle shows long-term reduction in demand and added sugars sold
Peer-Reviewed Publication
University of Illinois at Chicago
Two new studies published by researchers at the University of Illinois Chicago provide evidence that public policies to reduce consumption of added sugars through taxes on sugar-sweetened beverages are effective and sustainable.
Sugar-sweetened beverages like soda, juice, and energy and sports drinks, are the largest contributor of added sugars in American diets. Overconsumption of added sugars significantly contributes to obesity and is associated with comorbidities like diabetes, which can increase cancer risks and result in more severe COVID-19 illness. Currently, more than 50% of adults and 65% of children consume more added sugars than recommended.
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https://www.eurekalert.org/news-releases/936412
News Release 30-Nov-2021
Peer-Reviewed Publication
Georgia State University
New clinical research indicates that a widely used food additive, carboxymethylcellulose, alters the intestinal environment of healthy persons, perturbing levels of beneficial bacteria and nutrients. These findings, published in Gastroenterology, demonstrate the need for further study of the long-term impacts of this food additive on health.
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https://www.eurekalert.org/news-releases/936063
News Release 29-Nov-2021
A high consumption of industrially processed foods significantly increases the risk of a second heart attack or a fatal stroke in people who already suffer from cardiovascular diseases, even if they follow the Mediterranean diet
Peer-Reviewed Publication
Istituto Neurologico Mediterraneo Neuromed I.R.C.C.S.
Ultra-processed foods are a major public health concern for their potential adverse effects on health. Now a study by the Department of Epidemiology and Prevention of the I.R.C.C.S. Neuromed in Pozzilli (Italy) explores the health effects of a large dietary share of ultra-processed food on people already suffering from cardiovascular diseases. The findings indicate a higher risk of a second heart attack (or stroke), this time fatal. Moreover, another observation emerges from this study: even in people generally following the Mediterranean diet, but consuming too many ultra-processed foods, health risks are higher.
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Regarding the diet followed by participants, the researchers focused on the consumption of ultra-processed foods, made in part or entirely with substances not routinely used in cooking (hydrolysed proteins, maltodextrins, hydrogenated fats, for example) and which generally contain various additives, such as dyes, preservatives, antioxidants, anticaking agents, flavour enhancers and sweeteners. This category includes sugary and carbonated drinks, pre-packaged meals, spreads and some apparently “unsuspected” products, such as rusks, breakfast cereals, crackers and fruit yoghurt. These foods were classified using the NOVA system, which rates foods according to the degree of processing rather than on their nutritional value.
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UK is United Kingdom: England, Scotland, and Wales
https://www.eurekalert.org/news-releases/935263
News Release 22-Nov-2021
Peer-Reviewed Publication
PLOS
New analysis assigns emissions to individual food items rather than broad food groups for greater accuracy; assesses impact of diets for sample of 212 adults.
Emissions associated with non-vegetarian diets were 59% higher than for vegetarian diets.
Emissions associated with men’s diets were 41% higher than for women’s diets, primarily due to greater meat intake.
People whose intake of saturated fats, carbohydrates, and sodium met WHO-recommended levels had lower emissions than people who exceeded recommended levels.
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