There is abundant research overwhelming, in fact on the general health benefits of diverse dietary patterns that emphasize whole plant foods, Dr. Katz adds.

The other fasting-related aspects of the longevity diet fasting-mimicking and intermittent fasting are less studied. It channels the science of calorie restriction and fasting, but whether this practice, twice a year, really does translate into altered longevity for humans, independently of other factors, is, of course, unknown, says Katz. But animal research suggests this style of eating may hold promise.

In theApril 2022 issue of Cell, Longo notes that fasting-mimicking diets have been linked with metabolic and anti-inflammatory effects in mice. These results could reduce risk factors for certain diseases, he writes.

A review published in October 2021 in the Annual Review of Nutrition states that intermittent fasting patterns such as time-restricted eating (which is a part of the longevity diet) is a safe way to improve metabolic health for people who are obese. Yet the jury is out regarding other benefits. For example, one study, published in April 2022 in the New England Journal of Medicine found that a time-restricted diet was not more beneficial for weight loss in people with obesity compared to a calorie restricted diet.

Heres a snapshot of some of the possible health effects of this eating plan.

Given the name of the diet, this potential perk likely comes as no surprise. The element of the longevity diet that researchers have studied most widely is plant-based eating.

Research suggests one can boost life expectancy by 3 to 13 years by replacing the Western diet of red meat and processed foods with a diet that contains more nutrient-rich foods that include vegetables, fruits, legumes, whole grains, and nuts, explains Palumbo. The research Palumbo points to, published in February 2022 in the journal PLOS Medicine, notes that when people start the diet earlier, the gains may be even greater.

Katz, though, adds a caveat. The only evidence in direct support of longevity, per se, is observation of the links between dietary intake patterns and longevity in populations such as the blue zones, he says. There are, for obvious reasons, no intervention studies or randomized trials assessing actual longevity in humans, as such trials would span the lifetimes or more of the researchers who initiated them, and few would be willing to participate as subjects, Katz adds.

Plant-based eating, which features plenty of produce, is a smart choice for heart health. As the World Health Organization points out, heart diseases are the leading causes of death worldwide.

Areview published in February 2017 in the International Journal of Epidemiology found that five servings of vegetables and fruits a day was associated with a reduced risk of cardiovascular disease. And even more servings per day (around 10) was associated with even lower risk.

Another review of research found that the more vegetables and fruits people consumed, the lower their odds of developing cardiovascular disease, compared with people who ate only 1.5 servings of vegetables per day.

Research published in June 2022 in the European Heart Journalfound that a diet rich in potassium (from longevity dietapproved foods like avocados and salmon) was associated with a lower risk of cardiovascular events, and especially helped women who had high levels of sodium in their diet.

While fish isnt necessarily a staple in a plant-based diet, it is a feature of the longevity diet, and fish is good for the heart, research suggests. For example, a study published in June 2022 inJAHA found that 3 grams of omega-3 fatty acids daily was associated with lower blood pressure. High blood pressure, or hypertension, is a risk factor for heart disease, as the CDC notes.

Plant-based eating may help protect against cancer. In the aforementioned review in the International Journal of Epidemiology, not only did researchers find that a diet rich in fruits and veggies was associated with a lower risk of cardiovascular disease, but they also found it lowered peoples odds of cancer.

In addition, research published in February 2022 in the journal BMC Medicine found that those who ate a low-meat or meat-free diet (in this study, that was defined as meat five times or less per week) had a lower overall cancer risk than those who consumed more.

Eating ample plant-based foods, like vegetables, legumes, and nuts is a key pillar in the longevity diet. And research published in April 2022 in the journal Diabetologia suggests that a higher total fruit and vegetable intake may be associated with a lower risk of type 2 diabetes in men specifically (there wasnt an association with women in this particular study).

Meanwhile, a diet high in red meat and poultry may increase your risk of type 2 diabetes, research published in May 2017 in the American Journal of Epidemiology shows.

A healthy, plant-based diet may help prevent eye diseases that can come along with old age, like cataracts and macular degeneration, according toHarvard T.H. Chan School of Public Health. For example, research suggests that high amounts of vegetables and fruits are associated with a lower risk of cataracts (yet there was no reduced risk for cataract extraction even among people who ate the highest amounts of fruits and vegetables). In the study, the high group of fruit and veggie eaters consumed around 10 servings a day, while the lowest group consumed about three servings each day.

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What Is the Longevity Diet? A Detailed Scientific Guide - Everyday Health

Oct 12

Which diet and health habits are backed by science? Now there’s a tool for that – STAT

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Does eating red meat increase ones risk of heart disease? Would eating more vegetables help? Is leaving high blood pressure untreated really a death wish? The answers might vary, depending on who a person asks, which friend or TikTok nurse, and when. Researchers at the University of Washington want to make it easier to find current, evidence-based health advice.

A new tool from the Institute for Health Metrics and Evaluation, unveiled Monday in Nature Medicine, uses a 5-star rating system to show how much evidence exists to support some diet and lifestyle changes. The researchers analyzed hundreds of studies in hopes of helping consumers, clinicians and policymakers awash in a landscape of wellness influencers, food lobbyists and quack advice cut through the chatter and know the scientific consensus. The result is what they are calling the Burden of Proof studies, since its on the research to prove something is legitimate.

Other such reviews exist, the Cochrane Library being a repository of many of them. This new tool, the authors say, is complementary to what exists, but also slightly different. Many epidemiologists assume that risk increases about the same no matter how many grams of vegetables someone eats a day, for example. Burden of Proof allows us to understand better how the risk actually changes with consumption, the authors said.

In medicine, theres always been some skepticism about how changes to peoples behaviors can affect their long-term health, especially when it comes to recommending specific foods or activities, said Christopher Murray, senior author of the papers and founder of the IHME.

Clickbait headlines and grocery cart contents reflect the uncertainty. Cows milk is bad, and then its good. Butter nay, all fats must be gone, but then theyre back. Once the shopping cart is full, the Mediterranean, Keto, Paleo and South Beach diets compete for dominion on magazine covers in the checkout line. The peanut butter cups loom. (Is chocolate good or bad? Wait, what about peanut butter?)

Diet research is really challenging, said Jeffrey Stanaway, assistant professor of global health and lead author on the groups analysis of vegetable health studies. It is difficult for researchers to measure how much people eat, to do so over time, and to separate their diet from other health factors (people who eat lots of fruits and vegetables are more likely to exercise, for example).

And yet, diet and other behaviors play a significant role in disease prevention. About half of the U.S. population has a chronic condition, and long-term illnesses like heart disease, diabetes and cancer are major drivers of disability and death worldwide. The vast majority of what makes you healthy happens outside the doctors office, said Georges Benjamin, executive director of the American Public Health Association.

By evaluating the available data for any link between vegetable eating and five different health outcomes, Stanaway could come to a conclusion: The evidence on vegetables is pretty good, he said. Even a conservative interpretation of the evidence, which the IHME tool uses, showed eating more vegetables is tied to a reduced risk of chronic disease, though future studies could affect that. The model is meant to be updated, and will be, as additional research becomes available, the team said.

A three-star relationship between an increase in non-starchy, fibrous vegetable consumption and ischemic stroke was the strongest link of the bunch. Data suggest increasing vegetable consumption from one to four servings per day carried about a 23% reduction in stroke risk. The analysis also showed a two-star rating for vegetable-eating and heart disease (two on the verge of three, Stanaway said). The study did not include starchy vegetables, such as potatoes, sweet potatoes or corn, and also excluded cured and pickled vegetables (kimchee, sauerkraut).

For the most part, dietary habits landed between one and three stars, indicating a need for more rigorous research. I was very surprised at how many of the diet-risk relationships were much weaker than expected, Murray said. He has a slight bit more tolerance for eating red meat after seeing those results, he said.

All evidence on red meat and its links to disease were weak. That wasnt unexpected to Benjamin, who wasnt involved in the research. The things that have always been kind of fuzzy still look kind of fuzzy, he said.

The strongest ratings on a meat-heavy diet were two stars, for colon and rectum cancer, breast cancer, ischemic heart disease and type 2 diabetes. In the case of strokes, the researchers found a diet high in red meat could actually have some protective effects, and gave that evidence one-star ratings. Low star-ratings should be seen as areas for research investment, the IHME team said a large, well-designed study on people with diets high in red meat could make a big impact.

Tobacco is often the place where all of the fiery debate comes to rest. There is wide consensus among health professionals that smoking tobacco is bad for humans. IHMEs tool found evidence for strong or very strong links across eight diseases or outcomes, including larynx cancer, aortic aneurysm, peripheral arterial disease of the lower limbs, tracheal, bronchus and lung cancer, chronic obstructive pulmonary disease, and others.

It is irrefutable that tobacco is a major risk to health and really has a broad set of impacts across multiple cardiovascular and cancer outcomes, all in all, Murray said.

Still, there was less robust evidence on the connection between smoking and numerous other illnesses, including ischemic heart disease, esophageal cancer, stroke, type 2 diabetes, and others. Strangely, there was a one-star-rated link between smoking and asthma, a finding that surprised the researchers. Cannabis smoking was not included in the analysis.

The risk of ischemic heart disease was strongly linked to high systolic blood pressure a five-star rating validating both common dogma among clinicians and the IHME tools accuracy, the researchers said in a news conference.

The IHME team has already analyzed nearly 200 other risk-outcome combinations, ranging from alcohol drinking, air pollution and high body-mass index, to other diet factors, such as eating whole grains and legumes. Those results will be published in the future, Murray said.

Benjamin said it will take time for clinicians, policymakers and patients to see the value of this tool the data alone might not be enough to sway the publics understanding of risk.

Where the rating system could be useful in the long run is the doctors office, when a clinician is crafting a care plan for a patient with multiple risk factors (say, smoking, high blood pressure and low vegetable consumption). If what we know about those risks can be weighed against each other, then the doctor and patient might have a better sense of what to prioritize, Benjamin said. The less things you give people to do, the better, and the more likely they are to comply, he said.

STATs coverage of chronic health issues is supported by a grant fromBloomberg Philanthropies. Our financial supportersare not involved in any decisions about our journalism.

Get your daily dose of health and medicine every weekday with STATs free newsletter Morning Rounds.Sign up here.

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Which diet and health habits are backed by science? Now there's a tool for that - STAT

Oct 12

Maternal diet’s effects on liver disease in offspring – ASBMB Today

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More than half of people who become pregnant are overweight or obese at the time of conception, and obesity during pregnancy is associated with progeny who develop metabolic syndrome later in life.

Studies of humans and mammalian animal models have shown, for example, that high-fat diets during pregnancy and while nursing result in offspring more likely to develop nonalcoholic fatty liver disease and to have altered bile acid homeostasis.

Scientists at the Washington University School of Medicine in St. Louis recently undertook a study to learn more about how maternal obesity might influence the development of cholestasis, a liver disease for which therapies are limited.

In cholestasis, bile cannot reach the duodenum, the first portion of the small intestine, where it is supposed to facilitate food digestion. The disease can be brought on by several factors, including duct obstructions or narrowing, toxic compounds, infection and inflammation, disturbance of intestinal microbiota, and genetic abnormalities.

In their study, published in the Journal of Lipid Research, Michael D. Thompson and collaborators at Washington University fed female mice conventional chow or a high-fat, high-sucrose diet and bred them with lean males.

They fed the offspring DDC, which is short for 3,5-diethoxycarbonyl-1,4-dihydrocollidine, for two weeks to induce cholestasis. After this feeding period, the offspring ate conventional chow for 10 more days. They found that offspring from females on the high-fat, high-sucrose diet had increased fine branching of the bile duct and enhanced fibrotic response to DDC treatment and delayed recovery times from it.

Earlier this year, the team reported changes to offspring microbiome after maternal consumption of high-fat, high-sucrose chow, so they decided to feed antibiotic-treated mice cecal contents from the offspring that had been fed conventional chow or high-fat, high-sucrose, followed by DDC for two weeks. They found that cholestatic liver injury is transmissible in these mice models, further supporting the role of the microbiome in this disease.

For those reasons and others, a lot of research has been done and continues to this day on the effects of maternal diet on offspring.

Davidson et al./JLR

The term cholestasis is derived from the Greek phrase meaning bile halting. The graphic above shows how the researchers bred, fed and completed cecal microbiome transplantation. HF/HS is short for high-fat, high-sucrose, and DDC is short for 3,5-diethoxycarbonyl-1,4-dihydrocollidine.

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Maternal diet's effects on liver disease in offspring - ASBMB Today

Oct 12

‘You don’t eat this’ – Haaland reveals bizarre diet behind roaring start to Man City career – Goal.com

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Erling Haaland has revealed some of the food he eats to ensure his body is in perfect condition, including heart and liver.

WHAT HAPPENED? Haaland has made an electrifying start to life in the Premier League, netting 15 times already this season. The secret behind his incredible start may lie in his diet, which he disclosed recently - including eating heart!

WHAT HE SAID: In an a documentary named 'Haaland: The Big Decision' the striker revealed some of the more bizarre elements of his diet, including heart and liver. He said: "You [other people] don't eat this, but I am concerned with taking care of my body. I think eating quality food that is as local as possible is the most important. People say meat is bad for you, but which? The meat you get at McDonald's? Or the local cow eating grass right over there? I eat the heart and the liver."

THE BIGGER PICTURE: The Norwegian striker eats a home-cooked lasagne made by his dad, Alfie, before every home game, and manager Pep Guardiola joked about the meal after their victory over Southampton. He said: "We can make an offer for Erlings father to cook for us. If this is the secret of Erlings goals, I will convince [chairman] Khaldoon [Al Mubarak] to bring him here! But I dont think theres just one secret."

AND WHAT'S MORE: Haaland reportedly consumes around 6,000 calories a day to keep himself in tip-top shape. He also incorporates some rather odd practices into his daily routine, including the filtration of his water and getting sunlight in his eyes immediately after waking up. What ever he does, it seems to be working!

IN THREE PHOTOS:

WHAT NEXT FOR HAALAND? Manchester City face Copenhagen in the Champions League on October 11 before a mammoth Premier League clash against Liverpool. Haaland's first game for City was against the Reds in the Community Shield, where he was rather underwhelming, but he has since proved any doubter wrong, and probably will again on October 16.

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'You don't eat this' - Haaland reveals bizarre diet behind roaring start to Man City career - Goal.com

Oct 12

It is not a diet, it is a problem – UTSA The Paisano

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What is culture? According to the Oxford Learners Dictionary, it is the customs, arts, social institutions, and achievements, of a particular nation, people or social group. During the months of September and October, the United States celebrates National Hispanic Heritage Month to show support for the impact and contributions that Hispanic communities have made to this country. While it is important to appreciate the great food, arts, music and familia, the Hispanic community should take a step back and critically think of the impact their culinary culture has on their mental health.

In the Hispanic community, eating disorders are often neglected as a health issue and, instead, are treated like tantrums. They are swept under the rug mostly to avoid the spread of word that someone in the family is ill, or worse, crazy. There is an enormous amount of importance placed on what others will think or say rather than helping people to solve their issues, but there is also the firm, antiquated mentality of We dont talk about that nonsense. Hispanic people are taught from a young age that problems are not meant to be shared. Instead, one should silently deal with them on their own in an effort to not be a burden to others. This results in private issues evolving into generational trauma and being normalized amongst the community.

Restrictive eating disorders like anorexia and bulimia can start from a young age when girls are complimented for their small size and thinness, causing them to internalize that validation and restrict their eating habits so they can maintain their physique. But it is also often contradicted by their families when told that they should eat more because they are too thin and that nobody is going to love them. Sadly, there is an underlying cultural obsession that women should be thin and small, so they can attract a prospective husband and get married. That underlying obsession has become normalized, and in some cases encouraged, leading young women to develop an unhealthy relationship with food.

The unhealthy relationship that is created by commentary is overall an all-over-the-place contradiction that has no beginning and no end. Moms and tias are constantly judging, criticizing and scrutinizing their daughters and nieces bodies. Constant comments like eat a little less or youll get fat, are you sure you want to eat that, or have you gained weight, create food insecurity that affects self-esteem, eating habits and mental health.

While many people will dismiss the harmful comments stating that it is our culture, it does not make it okay. Once again, it creates unresolved problems that will be passed down through the generations due to a stubborn and dangerous mentality. The Hispanic community should and has been aiming to create and hold a conversation regarding these issues to create a solution in order to break that cultural aspect.

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It is not a diet, it is a problem - UTSA The Paisano

Oct 12

Diets High in Processed Fiber May Increase Cancer Risk – SciTechDaily

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The results highlight both the need for routine blood bile acid level testing as well as caution when individuals with high bile acid levels consume fiber.

Fiber-enriched foodsare often consumed by many individuals to promote weight loss and fend against chronic diseases like cancer and diabetes.

Consuming highly refined fiber, however, may raise the risk of liver cancer in certain people, especially those with a silent vascular deformity, according to a recent study from The University of Toledo.

The finding, which is described in a report published in the journal Gastroenterology, adds to UToledos expanding body of knowledge about the undervalued role that our gut plays in the origin of disease.

We have worked for a long time on this idea that all diseases start from the gut, said Dr. Matam Vijay-Kumar, a professor in the Department of Physiology and Pharmacology in the College of Medicine and Life Sciences and the papers senior author. This study is a notable advancement of that concept. It also provides clues that may help identify individuals at a higher risk for liver cancer and potentially enable us to lower that risk with simple dietary modifications.

From left, Dr. Matam Vijay-Kumar, a professor in the Department of Physiology and Pharmacology, and Dr. Beng San Yeoh, a postdoctoral fellow. Credit: University of Toledo

Vijay-Kumars team published a major paper in the journal Cell in 2018 that revealed a large proportion of mice with immune system defects developed liver cancer after being given an inulin-fortified diet.

Inulin is a refined, plant-based fermentable fiber that is sold in supermarkets as a health-promoting prebiotic. Additionally, it is often found in processed foods.

Vijay-Kumar and colleagues found that around one in ten regular, otherwise healthy lab mice got liver cancer after consuming the inulin-containing diet, despite the fact that inulin promotes metabolic health in the majority of those who consume it.

That was very surprising, given how rarely liver cancer is observed in mice, said Vijay-Kumar, who is also director of the UToledo Microbiome Consortium. The findings raised real questions about the potential risks of certain refined fibers, but only now do we understand why the mice were developing such aggressive cancer.

The new study offers a clear explanation and may have implications that go beyond laboratory animals.

As the team furthered its investigation, the researchers discovered all mice that developed malignant tumors had high concentrations of bile acids in their blood caused by a previously unnoticed congenital defect called a portosystemic shunt.

Normally, blood leaving the intestines goes into the liver where it is filtered before returning to the rest of the body. When a portosystemic shunt is present, blood from the gut is detoured away from the liver and back into the bodys general blood supply.

The vascular defect also allows the liver to continuously synthesize bile acids. Those bile acids eventually spill over and enter circulation instead of going into the gut.

Blood thats diverted away from the liver contains high levels of microbial products that can stimulate the immune system and cause inflammation.

To check that inflammation, which can be damaging to the liver, the mice react by developing a compensatory anti-inflammatory response that dampens the immune response and reduces their ability to detect and kill cancer cells.

While all mice with excess bile acids in their blood were predisposed to liver injury, only those fed inulin progressed to hepatocellular carcinoma, a deadly primary liver cancer.

Remarkably, 100% of the mice with high bile acids in their blood went on to develop cancer when fed inulin. None of the mice with low bile acids developed cancer when fed the same diet.

Dietary inulin is good in subduing inflammation, but it can be subverted into causing immunosuppression, which is not good for the liver, said Dr. Beng San Yeoh, a postdoctoral fellow and the new papers first author.

Dr. Bina Joe, Distinguished University Professor and chair of the Department of Physiology and Pharmacology, and a co-author of the study said the high-impact publication demonstrates the pioneering research being done at UToledo.

The role of the gut and gut bacteria in health and disease is an exciting and important area of research, and our team is providing new insights on the leading edge of this field, she said.

Beyond the laboratory, UToledos research could provide insight that might help clinicians identify people who are at higher risk of liver cancer years in advance of any tumors forming.

Portosystemic shunts in humans are relatively rare the documented incidence is only one in 30,000 people at birth. However, given that they generally cause no noticeable symptoms, the true incidence may be many times greater. Portosystemic shunting also commonly develops following liver cirrhosis.

Theorizing that high bile acid levels might serve as a viable marker for liver cancer risk, Vijay-Kumars team tested bile acid levels in serum samples collected between 1985 and 1988 as part of a large-scale cancer prevention study.

In the 224 men who went on to develop liver cancer, their baseline blood bile acid levels were twice as high as men who did not develop liver cancer. Statistical analysis also found individuals with the highest blood bile acid levels had a more than four-fold increase in the risk of liver cancer.

The research team also sought to examine the relationship between fiber consumption, bile acid levels, and liver cancer in humans.

While existing epidemiological studies dont differentiate between soluble and non-soluble fiber, researchers could look at fiber consumption in concert with blood bile acids.

There are two basic types of naturally occurring dietary fiber, soluble and insoluble. Soluble fibers are fermented by gut bacteria into short-chain fatty acids. Insoluble fibers pass through the digestive system unchanged.

Intriguingly, researchers found high total fiber intake reduced the risk of liver cancer by 29% in those whose serum bile acid levels were in the lowest quartile of their sample.

However, in men whose blood bile acid levels placed them in the top quarter of the sample, high fiber intake conferred a 40% increased risk of liver cancer.

Taken together, Yeoh and Vijay-Kumar say the findings suggest both the need for regular blood bile acid level testing and a cautious approach to fiber intake in individuals who know they have higher-than-normal levels of bile acids in their blood.

Serum bile acids can be measured by a simple blood test developed over 50 years ago. However, the test is usually only performed in some pregnant women, Vijay-Kumar said. Based on our findings, we believe this simple blood test should be incorporated into the screening measurements that are routinely performed to monitor health.

And while the researchers are not arguing broadly against the health-promoting benefits of fiber, they are urging attention to what kind of fiber certain individuals eat, underscoring the importance of personalized nutrition.

All fibers are not made equal, and all fibers are not universally beneficial for everyone. People with liver problems associated with increased bile acids should be cautious about refined, fermentable fiber, Yeoh said. If you have a leaky gut liver, you need to be careful of what you eat, because what you eat will be handled in a different way.

References: Enterohepatic Shunt-Driven Cholemia Predisposes to Liver Cancer by Beng San Yeoh, Piu Saha, Rachel M. Golonka, Jun Zou, Jessica L. Petrick, Ahmed A. Abokor, Xia Xiao, Venugopal R. Bovilla, Alexis C.A. Bretin, Jess Rivera-Esteban, Dominick Parisi, Andrea A. Florio, Stephanie J. Weinstein, Demetrius Albanes, Gordon J. Freeman, Amira F. Gohara, Andreea Ciudin, Juan M. Perics, Bina Joe, Robert F. Schwabe, Katherine A. McGlynn, Andrew T. Gewirtz and Matam Vijay-Kumar, 18 August 2022, Gastroenterology.DOI: 10.1053/j.gastro.2022.08.033

Dysregulated Microbial Fermentation of Soluble Fiber Induces Cholestatic Liver Cancer by Vishal Singh, Beng San Yeoh, Benoit Chassaing, Xia Xiao, Piu Saha, Rodrigo Aguilera Olvera, John D. Lapek Jr., Limin Zhang, Wei-Bei Wang, Sijie Hao, Michael D. Flythe, David J. Gonzalez, Patrice D. Cani, Jose R. Conejo-Garcia, Na Xiong, Mary J. Kennett, Bina Joe, Andrew D. Patterson, Andrew T. Gewirtz and Matam Vijay-Kumar, 18 October 2018, Cell.DOI: 10.1016/j.cell.2018.09.004

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Lakeland votes to move forward with transformative ‘road diet’ along Florida Avenue – WTSP.com

Ate Everything: 69 Tall Giant Hafthor Bjornson Shared the Diet That Made Him Worlds Strongest Man in 2018 – EssentiallySports

No food is banned! Sue Cleaver lost 3st by following popular diet that includes alcohol – Express

A Cornell University nutritional biochemist to lecture on the link between diet and disease – The Villages Daily Sun

What Is the Longevity Diet? A Detailed Scientific Guide – Everyday Health

Which diet and health habits are backed by science? Now there’s a tool for that – STAT

Maternal diet’s effects on liver disease in offspring – ASBMB Today

‘You don’t eat this’ – Haaland reveals bizarre diet behind roaring start to Man City career – Goal.com

It is not a diet, it is a problem – UTSA The Paisano

Diets High in Processed Fiber May Increase Cancer Risk – SciTechDaily

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