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The following is a summary of Diet in Food Insecurity: A Mediator of Metabolic Health? published in the June 2024 issue of Endocrinology by Morselli, et al.

For a study, researchers sought to investigate the role of dietary factors (quantity and quality) as potential mediators in the association between food insecurity (FI) and metabolic health outcomes, including excess weight (body mass index, BMI), central adiposity (waist circumference), and glycemic control (glycohemoglobin, A1C).

Using data from the National Health and Nutrition Examination Survey, a mediation analysis was conducted with FI as the independent variable and BMI, waist circumference, and A1C as metabolic outcome variables. Potential mediators included total energy intake, macronutrient consumption, and diet quality assessed by the Healthy Eating Index-2015 (HEI-2015).

Despite a higher prevalence of obesity among participants experiencing FI, daily energy intake was similar between food-secure and -insecure individuals. Dietary factors did not significantly mediate the associations between FI and metabolic outcomes in adjusted analyses across the entire cohort. However, race-stratified analyses revealed that total sugar consumption partially mediated the relationship between FI and BMI in non-Hispanic Whites. Diet quality measures (HEI-2015 total score and added sugar subscore) were partial mediators of waist circumference and BMI among individuals in the other ethnic group.

While dietary factors did not appear to be the primary mediators of the association between FI and metabolic health outcomes in the overall population, they may play a role in specific ethnic groups. Future research should explore other social determinants of health commonly associated with FI to understand this relationship better.

Reference: academic.oup.com/jes/article/8/6/bvae062/7638841

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Analyzing if Diet in Food Insecurity is a Mediator of Metabolic Health - Physician's Weekly

Even without a complete dietary overhaul, incorporating more plant-based meals is heart-healthy. (Photo by Farhad Ibrahimzade on Unsplash)

WASHINGTON Americans love their meat stacking away an average of 224.6 pounds of meat in 2022. That includes 82 pounds of beef and 51 pounds of pork on their plates each year. Unfortunately, thats not good news for our cardiovascular systems.

Heart disease remains the leading cause of death globally, and poor diet, including high meat intake, is a significant risk factor. Studies consistently show that high consumption of meat and processed meat is associated with an increased risk of cardiovascular disease (CVD).

But what if a simple tweak to your diet could significantly reduce your risk of heart disease without requiring you to go entirely meat-free?

An approach to eating called Flexitarianism might be the solution to Americas meat-eating obsession. This approach emphasizes plant-based foods as the foundation of your meals while allowing for occasional meat and processed meat consumption. In other words, it eliminates the all-or-nothing mindset and instead allows for flexibility in your diet hence the term Flexitarian.

The Flexitarian Diet is a flexible approach to plant-based eating that is gaining popularity among those seeking a more accommodating lifestyle, says Sarah Harper, MS, RD, LDN. They want a flexible, individualized, and sustainable approach to plant-based eating, without strict rules.

This approach is more popular than vegetarian or vegan diets. Mayank Pandey, a dietitian and co-founder of Healthroid, adds, The trend of people choosing flexitarian diets is on the rise due to a growing awareness of the environmental impact of meat consumption and healthier eating habits.

Dietitian Jennifer Pallian of Foodess agrees. {It} doesnt demand strict adherence, making social situations simpler to navigate, and making it an easier lifestyle change overall.

Red meat consumption is declining, but cheese consumption is increasing. Compared to the established links between high red meat consumption and cardiovascular health, moderate cheese intake has a neutral effect on human health; however, dairy cheese is high in saturated fat, which can have negative health implications.

Another benefit of a plant-based diet is its environmental impact. Cheese production generates significant greenhouse gas emissions compared to other animal products like fish, pork, and poultry, as well as plant-based options like olive oil and tofu.

Additionally, lactose intolerance affects a sizable portion of the population, with estimates ranging from 15% for Caucasian adults to 85% for African American adults, based on results from the American College of Gastroenterology. These factors suggest that reducing cheese consumption may be worth considering from an environmental and personal health perspective.

I have found that cheese is one of the more challenging foods to move away from when going flexitarian, says Sandra Chavez, registered dietitian nutritionist and freelance health writer.

This is where plant-based cheeses come in. Chavez says, Many of the newest brands melt like dairy-based cheeses and have a great flavor. This helps people have their favorite cheesy meals while supporting a more plant-forward/flexitarian lifestyle.

GOOD PLANeT is one of these choices but with a heart-healthy slant. The first of its kind among vegan cheese brands, it uses olive oil in its dairy-free cheeses to create melty, delicious options with a more sustainable footprint than traditional dairy cheeses. These products are often lower in calories than dairy cheese, with zero cholesterol and minimal saturated fat, providing a heart-healthy option for those who want to limit or avoid dairy cheese.

Many vegan cheeses are made with coconut oil, which is high in saturated fat. The switch to olive oil in GOOD PLANeTs newest cheese means that its better for both people and the planet, says Bianca Tamburello, RDN with GOOD PLANeT Foods.

You dont have to give up animal products, including cheese, completely. My cheese drawer is stocked with both dairy cheese and GOOD PLANeTs Olive Oil Cheese, for its healthy fat content and great melt- this way I can enjoy plant-based options with a satisfying cheesiness anytime, Tamburello says.

A February 2024 BMC Nutrition study offered promising news. Researchers compared the cardiovascular health of flexitarians, omnivores, and vegans. Flexitarians and vegans fared better in key health markers like insulin, triglycerides, and cholesterol (total and LDL) all crucial for heart health.

The study also revealed that flexitarians with a primarily plant-based diet and occasional animal-based consumption had the most favorable metabolic syndrome results, which factors in body weight and waistline.

Additionally, flexitarians and vegans reported consuming significantly higher amounts of vegetables, fruits, nuts, seeds, and plant-based dairy alternatives than omnivores, suggesting that a dietary shift towards more plant-based options, even if not wholly vegetarian, can substantially impact cardiovascular health.

Fiber, found abundantly in fruits, vegetables, whole grains, and legumes, is crucial in reducing the risk of heart disease. It promotes healthy gut bacteria growth, moves food through the digestive tract, and may help lower inflammation.

Dietary fiber may be key to assessing the benefits of a flexitarian approach compared to an omnivorous one. The same BMC Nutrition study revealed that flexitarians and vegans consumed significantly more plant-based milk alternatives, dairy replacements, meat substitutes, fruits, and vegetables than omnivores. Conversely, they showed a lower intake of sugary drinks and sweets.

This dietary pattern aligns with current United States Department of Agriculture (USDA) recommendations, which suggest that 75% of ones diet should come from plant-based sources. Half the plate should contain fruits and vegetables. Whole grains and protein sources like lean meats, legumes, or nuts should each make up one-quarter of the total.

For a flexitarian diet, the prime benefit is they are gaining a lot more nutrients like fiber, vitamins, minerals, and antioxidants from eating more plants than you would see in someone who is choosing more animal-based proteins like fish, chicken, and beef, says Shannon Jacobs, MS, RDN, LDN, Health & Performance Dietitian, Canyon Ranch.

Dietician Jeanette Kimszal of Root Nutrition & Education adds, A diet high in fiber may improve digestion and reduce the risk of CHD, stroke, high blood pressure, diabetes, and obesity.

Even without a complete dietary overhaul, incorporating more plant-based meals is heart-healthy. So, next time you plan your meals, consider adding a colorful veggie stir-fry, a lentil soup, or a black bean burger topped with olive oil-based cheese. Your heart and the planet may thank you.

This article was produced by Media Decision and syndicated by Wealth of Geeks.

-Alexandra Caspero

Wealth of Geeks

Via Associated Press

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This One Simple Diet Flex Can Improve Heart Health - Morning Ag Clips -

Overview

In current food environments, energy-dense, nutrient-poor foods are readily available, heavily marketed and relatively cheap. Consumers are challenged to make healthy and affordable food-related decisions that are consistent with a healthy diet. Affordability of food is a key determinant of the food environment and changes in price influence consumer demand for many foods and beverages. Fiscal measures, including both taxation and subsidies have long been recognized as a viable policy option to promote healthy diets. Despite some progress in implementing fiscal measures, governments continue to face challenges in their attempts to develop such measures.

This WHO guideline provides Member States with recommendations and implementation considerations on fiscal policies to promote healthy diets, including on food and beverage taxation, and on food subsidies that have the primary intention to change consumer behaviour by lowering prices of targeted products at retail level.

Guidelines on other policies to improve the food environment are currently under development.

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Fiscal policies to promote healthy diets: WHO guideline - World Health Organization (WHO)

If eating certain foods is difficult, supplements can fill in the gaps, agrees Wilson. There are a wide variety of fibre supplements, from Metamucil to fibre sodas, fish-oil supplements from reputable companies like Nordic Naturals, and refrigerated/cold-storage probiotics.

That being said, changing your eating habits and aiding those efforts with supplements is the more holistic, and thus effective, approach. To help you on your healthy eating mission, here are six foods with the potential to lower inflammation.

Fish, seeds, and nuts are anti-inflammatory essentials. Omega-3 fatty acids can play a role in mediating (moderating and/or lessening) an inflammatory response in the body, says Wilson. Fatty fish like mackerel and tunaalong with flaxseeds, chia seeds, and various nutscan also provide your daily dose of omega-3. Regular consumption of nuts is associated with lower levels of inflammation and reduced risk of cardiovascular diseases, confirms Sakaida.

Your afternoon iced matcha just got even more appealing. Dr Andrew Weil (creator of the previously mentioned Dr Weil Anti-inflammatory Diet) recommends reaching for green tea for its protective antioxidants. Green teas high volume of catechins (a.k.a. flavonoids, a class of polyphenols found in plants) is thought to fight inflammation. If youre a fan of matchahyperconcentrated, high-quality green tea powdereven better.

Berry-girl is more than a romantic approach to makeup; its also a means of balancing the body and eliminating oxidative stress (high levels of reactive oxygen species that can damage internal structures and trigger inflammation). Berries like raspberries, blackberries, and blueberries contain protective phytonutrients that Dr Weil recommends to prevent and ease inflammation. Plus, theyre delicious and easy to incorporate into your routine via snacking, smoothies, and throw-on salad toppings.

Fibre is thought to reduce inflammation (along with cholesterol and blood sugar) by balancing your gut pH and permeability. And, as weve learned, a happy gut makes for a better brain. Whole grainssuch as oats, quinoa, and brown riceare high in fibre, vitamins, and minerals, which can all help reduce inflammation, says Sakaida. They are also associated with a lower risk of chronic diseases such as type 2 diabetes and cardiovascular disease.

While a number of herbs and spices are linked to lower inflammation, turmeric reigns supreme. You can thank the polyphenol curcumin, the roots active compound, for its antioxidant effects. Opt for a golden milk latte, shave some over a salad, or simply incorporate the spice into your daily dishes for an instantaneous immune boostand improved digestion.

Seed oils may be a dietary no-go, but extra-virgin olive oil can propel you toward an undue-inflammation-free existence. The oil is a source of healthy fat and has been proven to reduce inflammatory markers, thanks (again) to its antioxidants, specifically oleocanthal (which has been proven to have anti-inflammatory effects similar to ibuprofen).

The takeaway? Food is literally medicine. Snack accordingly!

This story first appeared on vogue.com

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This is the anti-inflammatory superfood that nutritionists include in their dietsfor breakfast, lunch, and dinner

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6 foods to eat when you're on an anti-inflammatory diet - VOGUE India

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Diet quality among US adults improved modestly between 1999 and 2020, researchers have found.

However, they also found that the number of Americans with poor diet quality remains stubbornly high. Most notably, disparities persist and, in some cases, are worsening.

Poor diet continues to take a toll on American adults. Its a major risk factor for obesity, type 2 diabetes, cardiovascular disease, and certain cancers, and more than one million Americans die every year from diet-related diseases, according to the Food and Drug Administration.

Poor diet and food insecurity is also costly, attributing to an estimated $1.1 trillion in health care expenditures and lost productivity. These burdens also contribute to major health disparities by income, education, zip code, race, and ethnicity.

While weve seen some modest improvement in American diets in the last two decades, those improvements are not reaching everyone, and many Americans are eating worse, says Dariush Mozaffarian, cardiologist and director of the Food is Medicine Institute at the Friedman School of Nutrition Science and Policy at Tufts University at Tufts University, and senior author of the study published in the Annals of Internal Medicine.

Our new research shows that the nation cant achieve nutritional and health equity until we address the barriers many Americans face when it comes to accessing and eating nourishing food.

The researchers investigated data from 10 cycles of the National Health and Nutrition Examination Survey between 1999 and 2020, a nationally representative survey that includes repeated 24-hour dietary recalls, where people report all foods and beverages consumed during the prior day. The study analyzed 51,703 adults who completed at least one valid 24-hour recall, with 72.6% having done two recalls.

They measured diet quality using the American Heart Association diet score, a validated measure of a healthy diet that includes components like fruits, vegetables, beans and nuts, whole grains, sugary beverages, and processed meat.

They found that the proportion of adults with poor dietary quality decreased from 48.8% to 36.7% over these two decades, while those with intermediate diet quality increased from 50.6% to 61.1%. They also found that the proportion of adults with an ideal diet improved but remained starkly low, from 0.66% to 1.58%.

Specific changes contributed to these trends, including higher intakes of nuts/seeds, whole grains, poultry, cheese, and eggs. Researchers also found lower consumption of refined grains, drinks with added sugar, fruit juice, and milk. Total intake of fruits and vegetables, fish/shellfish, processed meat, potassium, and sodium remained relatively stable.

When the analysis focused on key subgroups, the researchers found that these improvements were not universal. Gains in dietary quality were highest among younger adults, women, Hispanic adults, and people with higher levels of education, income, food security, and access to private health insurance.

They were lower among older adults, men, Black adults, and people with lower education, less income, food insecurity, or non-private health insurance. For example, the proportion of adults with poor diet quality decreased from 51.8% to 47.3% among individuals with lower income, decreased from 50.0% to 43.0% among individuals with middle income, and decreased from 45.7% to 29.9% among individuals with higher income.

While some improvement, especially lower consumption of added sugar and fruit drinks, is encouraging to see, we still have a long way to go, especially for people from marginalized communities and backgrounds, says first author Junxiu Liu, a postdoctoral scholar at the Friedman School at the time of the study, now assistant professor at the Icahn School of Medicine at Mount Sinai.

We face a national nutrition crisis, with continuing climbing rates of obesity and type 2 diabetes, Mozaffarian says. These diseases afflict all Americans, but especially those who are socioeconomically and geographically vulnerable. We must address nutrition security and other social determinants of health including housing, transportation, fair wages, and structural racism to address the human and economic costs of poor diets.

Source: Jen A. Miller for Tufts University

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Some Americans are eating better, but health inequities remain - Futurity: Research News

If youre trying to drop a few pounds, adding nuts to your diet may help you achieve your goal.

A new study finds including nuts in a reduced-calorie diet wont impede weight loss and may in fact promote it. Researchers reviewed data from 7 clinical trials that included hundreds of overweight or obese adults who were monitored from 4 to 52 weeks.

The results. None of the trials found nuts had a negative impact on weight loss, but four of them did show something positive.

Participants who ate 1.5 to 3 ounces of almonds, peanuts, pistachios or walnuts daily lost more weight than those who ate none. People on nut-enriched diets lost an extra 3 to 16 pounds.

One author says, Nuts are rich in healthy unsaturated fats, plant protein and dietary fiber, all of which play a role in promoting satiety, and reducing excess calorie consumption.

Aside from curbing hunger, nuts have been shown to help improve heart health, metabolic function, gut health and cognitive performance.

Source:Nutrition Research Reviews

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Eating nuts may help you lose weight - HealthDay

A study by Tufts University shows slight improvements in diet quality from 1999 to 2020, but disparities remain, especially among socioeconomically disadvantaged groups. Key diet changes include increased intake of nuts and whole grains and decreased consumption of added sugars, but overall diet quality is still poor across many demographics.

American diets show slight improvements over two decades, according to a Tufts University study, yet significant dietary disparities persist. The economic and health impacts of poor diets continue to be substantial, particularly affecting underprivileged communities.

Poor diet continues to take a toll on American adults. Its a major risk factor for obesity, type 2 diabetes, cardiovascular disease, and certain cancers, and more than one million Americans die every year from diet-related diseases, according to the Food and Drug Administration. Poor diet and food insecurity is also costly, attributing to an estimated $1.1 trillion in healthcare expenditures and lost productivity. These burdens also contribute to major health disparities by income, education, zip code, race, and ethnicity.

In a study from the Food is Medicine Institute at the Friedman School of Nutrition Science and Policy at Tufts University published today (June 17) in the Annals of Internal Medicine, researchers found that diet quality among U.S. adults improved modestly between 1999 and 2020. However, they also found that the number of Americans with poor diet quality remains stubbornly high. Most notably, disparities persist and, in some cases, are worsening.

While weve seen some modest improvement in American diets in the last two decades, those improvements are not reaching everyone, and many Americans are eating worse, says Dariush Mozaffarian, cardiologist and director of the Food is Medicine Institute. Our new research shows that the nation cant achieve nutritional and health equity until we address the barriers many Americans face when it comes to accessing and eating nourishing food.

In the study, scientists investigated data from 10 cycles of the National Health and Nutrition Examination Survey between 1999 and 2020, a nationally representative survey that includes repeated 24-hour dietary recalls, where people report all foods and beverages consumed during the prior day. The study analyzed 51,703 adults who completed at least one valid 24-hour recall, with 72.6% having done two recalls.

Diet quality was measured using the American Heart Association diet score, a validated measure of a healthy diet that includes components like fruits, vegetables, beans and nuts, whole grains, sugary beverages, and processed meat. Researchers found that the proportion of adults with poor dietary quality decreased from 48.8% to 36.7% over these two decades, while those with intermediate diet quality increased from 50.6% to 61.1%. They also found that the proportion of adults with an ideal diet improved but remained starkly low, from 0.66% to 1.58%.

Specific changes contributed to these trends, including higher intakes of nuts/seeds, whole grains, poultry, cheese, and eggs. Researchers also found lower consumption of refined grains, drinks with added sugar, fruit juice and milk. Total intake of fruits and vegetables, fish/shellfish, processed meat, potassium, and sodium remained relatively stable.

When the analysis focused on key subgroups, the research team found that these improvements were not universal. Gains in dietary quality were highest among younger adults, women, Hispanic adults, and people with higher levels of education, income, food security, and access to private health insurance. They were lower among older adults, men, black adults, and people with lower education, less income, food insecurity, or non-private health insurance. For example, the proportion of adults with poor diet quality decreased from 51.8% to 47.3% among individuals with lower income, decreased from 50.0% to 43.0% among individuals with middle income, and decreased from 45.7% to 29.9% among individuals with higher income.

While some improvement, especially lower consumption of added sugar and fruit drinks, is encouraging to see, we still have a long way to go, especially for people from marginalized communities and backgrounds, adds first author Junxiu Liu, a postdoctoral scholar at the Friedman School at the time of the study, now assistant professor at the Icahn School of Medicine at Mount Sinai.

We face a national nutrition crisis, with continuing climbing rates of obesity and type 2 diabetes, Mozaffarian said. These diseases afflict all Americans, but especially those who are socioeconomically and geographically vulnerable. We must address nutrition security and other social determinants of health including housing, transportation, fair wages, and structural racism to address the human and economic costs of poor diets.

Reference: Trends in Diet Quality Among U.S. Adults From 1999 to 2020 by Race, Ethnicity, and Socioeconomic Disadvantage by Junxiu Liu, PhD and Dariush Mozaffarian, MD, DrPH, 18 June 2024, Annals of Internal Medicine. DOI: 10.7326/M24-0190

This research was supported by funding from the National Institutes of Healths National Heart, Lung and Blood Institute under award R01HL115189. Complete information on authors, methodology, funders, and conflicts of interest is available in the published paper.

Dariush Mozaffarian reports research funding from the National Institutes of Health, Gates Foundation, Kaiser Permanente Fund, National Association of Chain Drug Stores Foundation, and Rockefeller Foundation; personal fees from Acasti Pharma (ended); scientific advisory board, Beren Therapeutics, Brightseed, Calibrate, Elysium Health, Filtricine, HumanCo, Instacart Health, January Inc., Season Health, Validation Institute, WndrHLTH (ended: Perfect Day, Tiny Organics); an unrestricted gift from Google; stock ownership in Calibrate and HumanCo; and chapter royalties from UpToDate.

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Are You Eating Like the Rest of America? How U.S. Diets Have Changed Over 20 Years - SciTechDaily

Poor diet among Americans has been a source of worry, particularly raising the risks of chronic health issues such as obesity, type 2 diabetes, cardiovascular disease, and certain cancers. A new study report indicates a modest improvement in diet quality over the past two decades.

However, there is still a long way to go as the number of Americans with poor diet quality remains stubbornly high, and dietary disparities persist or are worsening.

The study featured in the journal Annals of Internal Medicine examined dietary information from 51,703 adults who participated in the National Health and Nutrition Examination Survey from 1999 to 2020. The survey involved multiple 24-hour dietary recalls, where participants reported all foods and drinks consumed the previous day. The diet quality of the participants was assessed using the American Heart Association diet score.

Researchers observed a decrease in poor diet quality from 48.8% to 37.4%, an increase in intermediate quality from 50.6% to 61.1%, and an increase in ideal quality from 0.66% to 1.58%. These positive changes in the trend could be due to higher intake of nuts, seeds, whole grains, poultry, cheese, and eggs, and lower consumption of refined grains, drinks with added sugar, fruit juice, and milk.

However, when the subgroups were analyzed, the researchers found that these improvements were not universal. They observed persistent or worsening disparities in diet quality by various factors such as age, sex, race and ethnicity, education, income, food security, Supplemental Nutrition Assistance Program participation, and health insurance coverage.

Although younger adults, women, Hispanic individuals, and those with higher education, income, food security, and private health insurance exhibited the highest dietary quality, it was lower among older adults, men, Black individuals, and those with lower education, income, food insecurity, or non-private health insurance.

"While we've seen some modest improvement in American diets in the last two decades, those improvements are not reaching everyone, and many Americans are eating worse. Our new research shows that the nation can't achieve nutritional and health equity until we address the barriers many Americans face when it comes to accessing and eating nourishing food," Dariush Mozaffarian, senior author of the latest study, said in a news release.

"While some improvement, especially lower consumption of added sugar and fruit drinks, is encouraging to see, we still have a long way to go, especially for people from marginalized communities and backgrounds," Junxiu Liu, the first author, added.

Read more:
American Diet Quality Improved Modestly But Still Long Way To Go: Report - Medical Daily

Americans appear to be getting better at what they are putting on their plates, as a new study has shown that just 37% of Americans have a poor diet, down from 49%.

The study was published in the Annals of Internal Medicine this week and found that from 1999 to 2020, the proportion of U.S. adults with poor diet quality decreased from 48.8% to 37.4%.

Dariush Mozaffarian was one of the studys authors and serves as the director of the Food is Medicine Institute at Tufts University. He shared with Tufts Now that the situation has improved, but the battle isnt over.

While weve seen some modest improvement in American diets in the last two decades, those improvements are not reaching everyone, and many Americans are eating worse, Mozaffarian said.

The study used the American Heart Associations 2020 continuous diet score, which is based on higher intake of fruits, vegetables, whole grains, fish and shellfish, and nuts, seeds, and legumes and lower intake of sugar-sweetened beverages, processed meat, saturated fat, and sodium to complete its research.

The study defined a poor diet as having less than 40% adherence to the AHA score, intermediate as 40% to 79.9% adherence, and ideal as at least 80% adherence.

Our new research shows that the nation cant achieve nutritional and health equity until we address the barriers many Americans face when it comes to accessing and eating nourishing food, Mozaffarian said.

The study included results from 51,703 adults who self-reported their diets.

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37% of Americans have a 'poor diet,' down from 49% - WCCO

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Middle Easterns relied on Mediterranean Diet thousands of years ago - Shelbynews

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