Search Weight Loss Topics:

Page 80«..1020..79808182..90100..»

Home » Diet » Page 80

Numerous studies over the past several decades have found evidence that wine's anti-inflammatory compounds can reduce the risk of cardiovascular problems like high blood pressure, stroke and heart failure. A new study from Harvard University, published in the Journal of American College of Cardiology, followed people's diet habits for more than two decades and found that avoiding pro-inflammatory foods such as red meat and sweet drinks while consuming anti-inflammatory foods such as wine, tea and vegetables, can significantly lower your risk for cardiovascular disease.

To examine long-term dietary habits, lead author Dr. Frank Hu and his team at Harvard's T.H. Chan School of Public Health analyzed data from three different cohorts spanning well over 20 years, including the Nurses' Health Study (NHS) and Nurses' Health Study II (NHSII), which included over 165,000 women, and the Health Professionals Follow-Up Study, which followed 44,000 men. Hu's team examined food frequency questionnaires the large studies collected every four years to monitor diets. They also evaluated the inflammatory potential of each participant's diets using an empirical dietary inflammatory pattern (EDIP) score.

What makes this study unique is that it is the first to employ an empirical food-based dietary inflammatory index in association with cardiovascular disease. The index, or EDIP score, was developed by Harvard and is calculated as the weighted sum of 18 food groups that show the strongest association with inflammation. Participants with higher scores consumed diets with more pro-inflammatory foods, such as red meat, refined carbohydrates and sweetened beverages. Those with lower scores ate more anti-inflammatory foods, such as leafy vegetables, whole grains, coffee and wine. Dr. Jun Li, one of the study's co-authors, told Wine Spectator that wine had the highest statistical association with lower inflammation.

The researchers updated the scores every four years. All participants were free of cardiovascular disease at the start of the study. Over time, doctors reported the development of cardiovascular disease, and researchers analyzed autopsy records to ascertain evidence of fatal heart conditions.

The results showed that higher EDIP scores were significantly associated with a higher risk of cardiovascular disease. "We hypothesized that a higher dietary inflammatory potential may be associated with higher risk of cardiovascular disease incidence before conducting the study, and our findings confirmed our results," said Dr. Li. "The group of individuals that consumed the most pro-inflammatory diet were 46 percent more likely to develop coronary heart disease and 28 percent more likely to develop a stroke, compared to the group that ate the most anti-inflammatory diet."

Want to learn more about how wine can be part of a healthy lifestyle? Sign up for Wine Spectator's free Wine & Healthy Living e-mail newsletter and get the latest health news, feel-good recipes, wellness tips and more delivered straight to your inbox every other week!

What surprised Dr. Li and her team was the robustness of the results. The findings are consistent across the cohorts, between men and women, even after they addressed confounding factors such as health conditions, anti-inflammatory medications and other risk factors.

One of the biggest limitations of the study is that these are correlationsthe research has not measured a direct link between an anti-inflammatory diet and a lower risk of heart disease. Also, the cohorts used in the study included only health professionals who were mostly white.

Dr. Li says the team is conducting follow-up studies to address these factors. "We are replicating our study in other cohorts that include higher proportions of African Americans and American Hispanics/Latinos," she said. "We are also using other technologies, such as metabolomics [the study of metabolites], to examine potential biological mechanisms underlying the associations between dietary inflammatory potential and cardiovascular risk."

So what does this mean for wine lovers? Dr. Li notes that past studies suggest excessive alcohol intake can be detrimental toward cardiovascular and mental health. But she says that moderate wine intake with a healthy and anti-inflammatory diet, such as the Mediterranean diet, could be beneficial.

Go here to see the original:
Leafy Greens, Whole Grains and a Glass of Wine May Keep the Heart Healthy - Wine Spectator

A flexitarian diet is exactly what its name implies it's a flexible way to kickstart healthy eating and potentially shed some pounds and improve your health in the process.

Generally speaking, the purpose of the flexitarian diet is to reduce the amount of animal-based products you consume and replace them with whole, plant-based options.

For example, replace your barbacoa taco filling with spiced black beans. However, this does not mean replacing your jerky snack with potato chips.

To lose weight on a flexitarian diet, you'll need to choose the right foods to support that goal, says registered dietitian-nutritionist Scott Keatley, RD, CDN.

"Technically, potato chips and table sugar are vegetarian but we know that if our diet includes too much of these types of food we will not lose weight," Keatley says. "However, picking whole-grains, fruits, and vegetables as well as some lean proteins make for a high-fiber calorie-controlled diet."

Here's how to try a flexitarian diet with a 7-day meal plan as well as more on the benefits you may reap from following it.

A flexitarian diet encourages a lot of healthy behaviors, like rarely eating red meat and loading up on lean protein and whole foods. Here's a list of foods that experts recommend eating frequently, in moderation, and rarely while following a flexitarian diet.

Foods/drinks to have often:

Foods/drinks to have in moderation:

Foods/drinks to avoid whenever possible (true for all eating plans):

If you're interested in trying out a flexitarian diet, here's a 7-day sample flexitarian meal plan, according to registered dietician Shena Jaramillo, MS, RD. Adjust serving sizes and calorie proportions to your specific needs.

Day 1

Hummus is a great protein-packed snack. Elisete Domingues / EyeEm/Getty Images

Breakfast: Oatmeal (made with dairy-free milk), topped with fruit and walnuts

Lunch: Mixed green salad with spiced chickpeas, avocado, cherry tomato, cucumber, and balsamic vinaigrette

Snack: Bell pepper and hummus

Dinner: Butternut squash and black bean frittata

Day 2

A savory chicken stir fry for dinner will hit the spot on day 2. Graphiqa-Stock/Getty Images

Breakfast: Whole-wheat toast with peanut butter, apple slices

Snack: cup walnut halves

Lunch: Whole-wheat pita with mixed greens, bell pepper, and roasted chickpeas

Snack: Sliced pear

Dinner: Chicken stir fry with mixed vegetables and nutritional yeast

Day 3

Avocado on whole wheat toast is a classic way to start your day right. OatmealStories/Getty Images Breakfast: Whole-wheat toast with avocado, sprouts, and chickpeas

Snack: Sliced apple with peanut butter

Lunch: Quinoa and broccoli stir-fry with roasted tofu

Snack: 1 cup of strawberries

Dinner: Whole-wheat pita with vegetables, balsamic vinegar, and low-fat cheese

Day 4

Celery with peanut butter is a crunchy, fulfilling snack. MSPhotographic/Getty Images

Breakfast: Buckwheat cereal with blueberries

Snack: Carrot sticks with hummus

Lunch: Strawberry almond kale salad with citrus vinaigrette and grilled chicken breast

Snack: Celery with peanut butter

Dinner: Tempeh taco sliders with tomato, cabbage, and vegan sour cream

Day 5

Black bean burgers are a delicious alternative to bland, frozen veggie burgers. Photography by Matthew Lankford/Getty Images

Breakfast: Fruit smoothie

Snack: Baked kale chips

Lunch: Black bean veggie burger on a whole-wheat bun

Snack: Popcorn with nutritional yeast

Dinner: Veggie pasta salad with lime and balsamic vinegar

Day 6

Kick off day 6 with a protein-packed egg scramble. LauriPatterson/Getty Images

Breakfast: Egg scramble with mushrooms, onions, and peppers

Snack: Fruit smoothie

Lunch: Avocado "Reuben" sandwich on rye with mustard, sauerkraut, and vegan thousand island dressing

Snack: Rice cakes with nut butter and pomegranate seeds

Dinner: Vegetarian chili

Day 7

Treat yourself on day 7 with some mac and cheese. You've earned it! antares71/Getty Images

Breakfast: Whole-grain bagel with peanut butter and banana

Snack: Tomato, cucumber, and basil salad with tahini or vinaigrette

Lunch: Whole-wheat mac and cheese (either with real cheese or vegan cheese made with soaked cashews and nutritional yeast), roasted broccoli

Snack: Almonds and clementines

Dinner: Curried coconut quinoa with shrimp and roasted cauliflower

Research that is specifically on the flexitarian diet is limited since the guidelines aren't as strict as vegetarianism and veganism, which makes flexitarianism more difficult to study.

That said, there's plenty of research indicating the advantages of reducing your consumption of animal products while eating more whole grains, veggies, legumes, and other plant-based foods.

Better weight management and body composition

Jaramillo says that since plant-based proteins tend to be high in fiber, they can make you feel full for longer while reducing your overall caloric intake which can ultimately lead to weight loss. Here's what the research says:

Lower blood pressure

Reduced risk of heart disease and heart failure

Reduced risk of type 2 diabetes

Reduced risk of cancer

Reduced inflammation

A flexitarian diet offers an ideal compromise for people who regularly eat meat and want to cut down on meat and dairy products without giving them up entirely.

Research suggests that people with high blood pressure, type 2 diabetes, or heart disease can benefit from the flexitarian diet.

Moreover, "anyone can benefit from a flexitarian diet but those with inflammatory conditions such as arthritis may see the greatest benefit with decreased inflammation," says Jaramillo.

Continued here:
Add more plant-based options to your diet with this healthy 7-day flexitarian meal plan - Insider - INSIDER

Q: Can I have milk, cheese, ice cream or other dairy products if Im following the Mediterranean diet?

A: The Mediterranean diet is an evidence-backed diet that almost anyone can follow to improve their health. It emphasizes fresh fruits, vegetables, whole grains and healthy fats. It does include meat and dairy, but in smaller amounts than the standard American diet.

Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services.Policy

When it comes to dairy, a traditional Mediterranean diet might include a few servings a week of cheese or yogurt. Opt for less processed dairy products think flavorful cheeses like Parmesan, feta or part-skim mozzarella instead of processed American slices, and plain Greek yogurt instead of high-sugar flavored varieties.

As for ice cream, you can make it an occasional treat, but keep portion size and frequency at a minimum. Or consider an all-fruit sorbet or gelato, which is a very rich Italian-style ice cream. A little goes a long way.

Milk is not traditionally part of a Mediterranean diet. If youre new to this way of eating and are struggling to cut down your dairy, you can substitute it with unsweetened almond or soy milk, since nuts and legumes are staples of the diet.

Dietitian Julia Zumpano, RD, LD

Continue reading here:
Can You Have Dairy on the Mediterranean Diet? - Health Essentials from Cleveland Clinic

Here is why milk continues to be an important food item in children's diet  |  Photo Credit: iStock Images

New Delhi: For each one of us, a very vivid memory from our childhood has to be the constant persuasion from our moms to finish the glass of milk. None of us can forget how they kept raving about the many nutritional and health benefits of the beverage, and how it played a very important role in helping us grow and develop. Even today, milk continues to be one of the first few foods that infants consume and remains just as important for overall health as it used to be.

National Milk Day is observed on the 26th of November, every year, in India. The day is marked to celebrate the achievement of being one of the largest producers of milk in the world, and to emphasise on the importance of the food product in our diets.

Babies are only fed breast milk for about 6 months from the time they are born. According to Dr Shalini Pandey, senior consultant, Paediatrics, Batra Hospital, New Delhi, A newborn must be given milk diet. Breast milk is the best food that a baby should be given. Feeding breast milk should be a top priority for the initial six months for parents and medical staff. Breast milk is a complete food that a baby needs for initial growth through the early months of life. Dr Pandey said that even after six months of age, even as complimentary food is given to the baby, breast milk should be continued.

Milk is one of the most nutritious food items available to us for consumption.Dr Shalini explains the nutritional contents of milk that can help your child in growth, development, and overall health.

One cup of whole milk provides

Milk proteins - Insoluble milk proteins are called casein, whereas soluble proteins are known as whey proteins. Both of these groups of milk proteins are considered to be of excellent quality, with a high proportion of essential amino acids and good digestibility. Casein forms 80% of proteins in milk. It has an important ability to increase the absorption of minerals, such as calcium and phosphorus.20% of the protein content in milk is whey protein. Its rich in branched-chain amino acids (BCAAs) such as leucine, isoleucine, and valine.Whey protein is good for muscles so used as a supplement.

Milk fat - Cow milk has roughly 4% fat. Milk fat is a complex natural fat, containing about 400 different types of fatty acids out of which 70% is saturated fats. Polyunsaturated fats are in minimal amounts, around 2.3% of fat content. Monounsaturated fats make up the rest about 28% of the total fat content. In addition, trans fats are naturally found in dairy products. In contrast to trans fats in processed foods, dairy trans fats also called ruminant trans fats are considered beneficial for health. Milk contains small amounts of trans fats, such as vaccenic acid and conjugated linoleic acid (CLA)

Carbohydrates - Milk mainly has simple sugar lactose, which makes up around 5% of milk. The digestive system breaks down lactose into glucose and galactose. These are absorbed into your bloodstream, at which point your liver converts galactose into glucose.

Vitamins and minerals - Milk contains most of vitamins and minerals necessary to sustain growth and development during its first years of life

Milk is a good source of nearly all the nutrients a child needs. It also helps in supplying calcium to bones and vital source of proteins and healthy fats.However, some people can suffer milk allergies also called lactose intolerance, which can lead to symptoms like upset stomach, diarrhoea, etc on the consumption of milk or milk products.

Disclaimer: Tips and suggestions mentioned in the article are for general information purpose only and should not be construed as professional medical advice. Always consult your doctor or a dietician before starting any fitness programme or making any changes to your diet.

See original here:
Here is why milk continues to be an important food item in children's diet - Times Now

If your GP prescribed a diet which carried twice your current risk of breaking a bone, would you happily stock up on the ingredients? Or might you wonder why on earth anyone would adopt an eating regime that requires specialist shopping and NASA levels of nutritional knowledge, whilst threatening a skeleton as brittle as winter twigs?

This week, research was published suggesting that vegans are at almost twice the risk of broken bones as meat-eaters. As yet, its unclear whether thats because vegan diets tend to lack calcium and protein, or due to the fact that vegans tend to be thinnerand have less padding to break their fall. The long-term study also began in 1993, when vegan products were less available and unfortified now, an entire industry is dedicated to adding supplements to animal-free products and the average vegan has a full supermarket aisle, rather than a dusty Tupperware stack, to choose from.

Still, to follow the science, its increasingly apparent that a vegan diet isnt necessarily healthy, unless its meticulously planned to include fortified foods and milks, added vitamins and bonus omega-3 capsules. Yes, it can help to stave off certain cancers and heart disease, but it can also cause weak bones, exhaustion, anaemia and severe vitamin B deficiencya factor in dementia.

I know all this because for three years I was a committed vegan. I was editing a vegan food magazine, and had access to all the nutritional information out there. But I was also busy, and failed to eat like a celebrity with a dedicated macrobiotic chef and a nutritional analysis app. As a result, I developed a severe nickel allergyand permanent exhaustion.

As a peri-menopausal woman, my diet was doing me no goodand, after a headmistress-y lecture from one of the many specialists I visited in search of a diagnosis, I introduced sustainable fish and dairy again. Even a pescatarian diet carries a 25 per cent higher risk of broken bones, according to the study, but as a bleeding heart animal lover who doesnt want to destroy the planet (and went vegetarian in 2005), reverting to a full meat diet feels impossible. Increasingly, however, purely for health reasons, Im wondering if I should.

Yet despite the ongoing scientific studies suggesting that pure veganism is not the nutritional holy grail, one look at social media suggests that if, we all turned vegan overnight, not only would the planet immediately be saved butwed all live to be powerfully bendy centenarians on a rainbow diet of grains and vegetables.

Over the last few years, the number of vegan recipe accounts has expanded like chia seeds in water (actually, they make a revolting gel, like slick frogspawn, despite featuring in every other recipe).

While some suggested dishes are carefully planned to include protein and vitamins, there are thousands where visual appeal is prioritized over any health benefits, with endless streams of Buddha bowls a collection of disparate grains, pulses and vegetables that have apparently achieved zen by not including meat or dairy.

Then theres ersatz vegan replicas of mainstream dishes, like tofu fish, eggless pancakes and whipped fake cream, facon sandwiches... few ever question whether a constant diet of either replacement foods or pure vegetables is healthy; the very fact of its moral goodnessis enough to garner strings of approving heart-emojis.

It would be fine if these were just useful suggestions for eating less meat (I am all for that). But many of the Insta-influencers promote themselves as nutritionists, dispensing well-meaning advice and health wisdom, which often directly contradicts qualified dietitians.

Its also a fact that most of these glowing chickpea-gobblers are under 35, and too young to feel the effects of any nutritional loss. For those of us chugging into our 50s, however, particularly women, a balanced diet has never been more vital, as menopause weakens muscles and thins bones.

When I consider what constitutes a good diet now, I often think of my grandma, who sailed through middle age slim and fit, and lived healthily to 87. Her post-war diet involved plenty of home-made chicken soup, daily fish or meat and veg, not many puddings and a gin and tonic every night. We dont yet know how the recent veganism boom will affect our health long-term, but as I age, Im inclined to listen to experts rather than a gorgeous 23-year-old grinning over a plate of roasted quinoa.

In my heart, Id love to be vegan again. But my body isnt so keen and increasingly, it seems that hoary old recommendationeverything in moderationis the best diet advice there is.

Originally posted here:
I gave up veganism and the science says other midlifers should too - Telegraph.co.uk

Bottom Line: The U.S. Preventive Services Task Force (USPSTF) recommends offering or referring adults with cardiovascular disease risk factors to behavioral counseling interventions to promote a healthy diet and physical activity. Adults who adhere to national guidelines for a healthy diet and physical activity have a lower risk of cardiovascular disease and death than those who do not. The USPSTF routinely makes recommendations about the effectiveness of preventive care services. This statement is mostly consistent with its 2014 recommendation, although it no longer includes adults with impaired glucose tolerance or type 2 diabetes because this population is now included in a separate USPSTF recommendation.

To access the embargoed study: Visit our For The Media website at this link https://media.jamanetwork.com/

(doi:10.1001/jama.2020.21749)

Editor's Note: Please see the article for additional information, including other authors, author contributions and affiliations, financial disclosures, funding and support, etc.

Note: More information about the U.S. Preventive Services Task Force, its process, and its recommendations can be found on the newsroom page of its website.

Follow this link:
USPSTF recommendation on behavioral counseling to promote healthy diet, activity for adults with risk of CVD - Science Codex

There aren't many people who can do what Eddie Hall does. The British strongman broke a world record with his 1,100-pound deadlift, and was named World's Strongest Man in 2017. And while those achievements come from dedication and training full-time, that doesn't stop other fitness enthusiasts from trying out Hall's extreme diet and workout regimen for themselves.

In a recent video, YouTuber Calfreezy, a.k.a. Callum Airey, takes on Hall's daily routine, starting his day with no fewer than 10 supplements, including multivitamins, turmeric, selenium, glucosamine sulphate, fish oil, and echinacea, washed down with a super greens mix and coconut water. Then he ventures out for a power walk with an apple, as Hall does every morning, before his first hearty meal of the day: 5 eggs, scrambled, with 4 rashers of bacon and 2 slices of toast.

Breakfast is swiftly followed by a protein shake with 4 scoops of whey protein, topped up with cranberry juice for extra carbs. "It smells disgusting," he says, before taking a sip and remarking: "It actually tastes really good."

All fueled up, he heads to the gym, where he deadlifts 100 kgs (a fifth of Hall's historic 500-kg deadlift), before adding more plates and achieving a PR of 140 kgs. "I know for other people this is light work, they might even warm up with this weight," he says. "But for me, when I go to the gym, it's just about battling against myself... I'm still working on my form, trying to get better at perfecting how to do these exercises."

The deadlift is just the first exercise in an intense CrossFit workout, which also includes kettlebell swings, box jumps, barbell squats, ring muscleups, and burpees. "I'm so knackered, I'm so tired, my body's in bits," he says. "It was a good workout, though... All of that squeezed into 40 minutes."

Airey downs a post-workout protein shake at home, then takes a nap (Hall is famously fond of his naps, as they help his recovery), before eating lunch: chicken curry with rice, with strawberries and Manuka honey for dessert. This point in the day would usually be when Hall does his boxing training, but as the U.K. is currently in lockdown and no boxing gyms are open, Airey skips this portion of Hall's routine in favor of watching boxing matches on TV as a form of "analysis."

Then it's time for the final meal of the day: ribeye steak with vegetables, followed by yogurt. "I am quite full already. He is a big lad, isn't he," he says. "This is definitely the biggest meal. I do struggle with these big meals though. Some people could easily scoff this, but I just can't seem to do it."

This content is imported from YouTube. You may be able to find the same content in another format, or you may be able to find more information, at their web site.

"Usually by now I'd be feeling very tired, especially after that crazy workout earlier," says Airey. "I don't know whether it's down to whatever pills I took in the morning, or whether it's the super greens, but I actually have a lot more energy than I usually do at the end of these videos, so he's onto something."

This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io

Read the original here:
Watch What Happened When This Guy Ate and Trained Like Eddie Hall - menshealth.com

Figure1 provides an overview of the SLBDS relative validation process, from face validation and pre-testing to survey administration and statistical analyses. These steps are outlined in further detail below.

Relative validation process

Face validity, a process whereby the SLBDS was subjectively viewed as covering what it purported to measure, was assessed by six researchers at the University of Colombo, Sri Jayewardenepura General Hospital and Post Graduate Training Centre, and University of Oxford. This process was conducted in-person and via email and telephone interviews. The feedback and discussion generated through this process focussed on prescribed SLBDS intake units (for example, coconut spoons vs cups vs tablespoons) and how best to measure notoriously difficult to capture oil, salt, and coconut intake, with researchers divided on whether to measure intake frequency (i.e.number of times itemconsumed in a 24-h period) or intake amount. In the latter case, we decided to record both. Clarity of survey wording and format was further refined through pre-testing with 25 Sri Lankan adults aged 20 to 65 known to our research network.

The face validated and pre-tested version of the SLBDS was subsequently tested against the 24DR to determine criterion-related validity i.e. how well the new SLBDS estimated 24-h food intake and adherence to the SLFBDGs compared to the reference method (24DR). We selected this reference method because of its use in prior brief instrument validation studies and its statistically significant comparability to the gold standard self-report 7-day weighed-intake dietary record (7DWR) in the target population [19]. The 24DR has a similar objective to the SLBDS and measures intake over the same time frame (24h) whilst differing in its reliance on memory and portion size reporting format. These similarities and differences make the 24DR an appropriate reference method for this study [7, 20].

Between December 2018 and February 2019, we administered both the SLBDS and the 24DR to a sample of 94 Sri Lankan adults living in urban Colombo, and urban and rural sectors in Kalutara and Trincomalee. The Trincomalee district is located in the majority Moor and Muslim Eastern Province, whereas both Colombo and Kalutara are majority Sinhalese and Buddhist Western provinces. A sample size calculation was conducted to determine the sample size required to detect a low correlation between results from the test and reference surveys (r=0.3) with alpha and beta set to 95 and 80% respectively, and accounting for a 10% participant dropout rate. Divisional Secretaries of Colombo, Kalutara, and Trincomalee were contacted to obtain electoral lists for each Grama Niladhari Division (GND) within the district and gain permission to visit individual households for data collection. Adults aged 18years or older who were willing and able to provide informed consent were eligible for inclusion. Data collection started at a randomly selected location within the district. From that starting point, the nearest house appearing in the relevant electoral list was approached. If a consenting adult was present, the third house to the left was approached for the next interview, and so on. If more than one eligible adult was present in the household, the interviewee was selected by drawing lots. If an eligible adult was not present or did not consent, the house next door was approached. This recruitment method was followed until 56, 29, and nine participants in Colombo, Kalutara, and Trincomalee, respectively, were recruited.

Each participant completed two consecutive face-to-face interviewer-administered dietary surveys, the SLBDS (new tool) and a 24DR (reference method), in the participants preferred language: Sinhala, Tamil or English. As the surveys were administered one after the other during the same visit, administration order was randomised to avoid response-order effects. Data collection was undertaken in participants homes by two experienced female Sri Lankan researchers, with 50% of the study sample randomly allocated to each interviewer (i.e. the same interviewer applied both dietary surveys). Data collectors were consulted during the survey development phase and trained through role play and practice interviews with members of the research team to deliver the surveys uniformly, closely following the provided templates and corresponding instructions.

Both surveys are structured dietary assessment tools that ask participants to recall their food and beverage consumption during the previous 24h ashort recall period thathas proven useful for minimising recall bias [21]. The two surveys differ in length, degree of survey structure, memory requirements, recall process, detail captured, and analysis burden (Table1). The same standard household utensils were referenced to obtain information on portion sizes in both surveys and each queried whether or not the day being recalled was typical of participants' usual food intake, with interviewers prompting atypical responses for further explanation. Vegetarian status and special diets were also recorded on the paper-based templates provided.

Using the SLBDS, interviewers asked participants if they had consumed each of the following food groups: (1) Rice, bread, other cereals and yams; (2) Fruit; (3) Vegetables; (4) Fish, pulses, meat and eggs; (5) Milk or milk products; (6) Nuts and oil seeds; as well as (7) Sweetened drinks, sweets and desserts; (8) Fast food; (9) Salt; and(10) Tea and coffee in the past 24h, and if yes, what portions (in prescribed units) of specific foods (also prescribed) within each group they consumed. After a first pass of the survey, the interviewer revisited unanswered questions.

Detailed food and beverage consumption information was collected from participants using the 24DR method. Uninterrupted and in their own words, participants were asked to list everything they had consumed, including food and drink items and their corresponding quantities, the previous day (from waking to evening). The interviewer then probed this list for additional information: consumption time and location; item brand; further item description; and leftovers. To conclude the interview, respondents were given a further opportunity to provide additional information/detail on their 24-h intake.

All 188 surveys were verbatim transcribed, translated into English, and entered into Excel with 24DR data hand coded and summed to reflect SLBDS food groups/categories (1 to 10 listed above). Coding was blinded to the results of the SLBDS to avoid bias. This was achieved by coding the 24DR survey results before the researcher responsible for analysis gained access to SLBDS data. We used a chi-square test to determine whether participant characteristics differed by participant sex. As most of the dietary data were not normally distributed, we calculated the median and interquartile range (IQR) for intake of each food group and food/beverage item (based on serving size where specified in the SLFBDGs and portion size where unspecified) reported in the SLBDS and 24DR. Wilcoxon rank-sum tests were used to assess the statistical differences between medians. Correlation (r) between individual intakes collected by each measure was determined using Spearmans Rho tests. The use of these non-parametric tests ensures that spikes at zero consumption do not invalidate statistical assumptions. To detect differences and bias between the two methods, differences were plotted against means in Bland-Altman plots. We estimated Cohens kappa (k) with 95% confidence intervals to measure the inter-rater reliability for comparing achievement of recommended food group intake (where 0=not achieved and 1=achieved) based on the SLFBDGs between the new and reference method. For yes/no SLBDS questions: Did you consume Western or local fast food yesterday? and Did you add salt, sauce/ketchup or chutney/chilli paste to your breakfast/lunch/dinner/snack?, yes responses were assigned a score of 1 and no a zero. 24DR data were coded similarly: we assigned reporting of fast food (local and Western) and salt intake at specified meal times (breakfast, lunch, dinner, and snack) a score of 1 (if intake was reported) and 0 (if no intake was reported). The unweighted kappa statistic describes the level of agreement over and above chance agreement between the two measures as slight (00.20), fair (0.210.40), moderate (0.410.60), substantial (0.610.80), and almost perfect (>0.81) [22]. To assess whether the SLBDS was an equally valid measure of dietary intake for both female and male participants, we calculated the results for each of these agreement analyses separately in females and males as a secondary analysis. We considered a p value <0.05 as evidence against the null hypothesis. All statistical analyses were conducted in R version 4.0.1.

Ethics approval for this study was received from the University of Colombo (Faculty of Medicine) and the University of Oxford (Oxford Tropical Research Ethics Committee). Written informed consent was obtained from each participant prior to data collection. Compensation for participation was not provided.

Go here to see the original:
Relative validity of a brief dietary survey to assess food intake and adherence to national dietary guidelines among Sri Lankan adults - BMC Blogs...

I have been on some kind of food restrictive diet for as long as I can remember (except in college, when hostel kindly did that for me): a gut-friendly diet, an asthma diet, even an auto-immune diet. Some years ago, when I read The Grain Brain I put myself on a gluten-free diet swearing that wheat was killing me, while often binge-eating bread and butter that comfort food when the emotional brain overpowers the logical one.

Sometime later, I approached a naturopath for constipation (yes, yes, I am your mothers age) who asked me to skip grain at dinner. Then I went dairy free, night-shade veggie free, red-meat free, sugar-free (wait, thats a brand name) in turn. Ironically, I never felt free. Instead, I felt bound by choices my mind had made for my body. Looking back, there were only two foods Id eliminated that helped: gluten and sugar.

Of late, I have realised that the real diet must be on screens and the screen time were fed on. How many times have we been on our laptops, while also checking our phones? How many times do we eat in front of a screen? How many times have we used an OTT platform to dull us into sleep?

A diet of online chatter, which ironically involves the eyes and mind rather than the ears and mouth, is what keeps me distracted from life through the day. I read something online and think (overthink) about it, rather than listening or speaking and feeling for the friend Im chatting with. My emotions then, are bent through the lens of what someone has posted on social media rather than what someone says to me.

Its like Chinese Whisper at a deeper level. Say someone on Instagram posts a video of an early morning run, extolling her followers to also get up and get some exercise in the park (hashtag vitamin N, hashtag vitamin D). I may perceive it (often do) as a post directed at me (because Ive been in bed sleeping until 8 am). I now feel guilt. Now imagine if a friend had called me at 7 am, asking me to join her while she stepped out for a walk in the park, Im much more likely to do that. I hear her voice, I respond to her friendship and the fact that shes reaching out to me.

Since the festive season will soon be upon us, and the pandemic has changed the way we shop mindlessly, my endeavour for the rest of this year is to have more conversations (sans judgement) with people I know, love, or like, and fewer interactions with my phone that introduces me to people I dont know and really couldnt care less about.

I will be going on a digital diet. Would you like to join me?

See original here:
Should we put ourselves on a digital diet? - The Hindu

Doctors are taught an average of 1percent of their total lecture time in medical school learning about nutrition, and now one doctor, Dr. Michael Greger, is out to change that. The average time spent learning about "food as medicine" falls far short of the National Research Councils recommendation for a baseline nutrition curriculum, according to anew reportpublished by The Harvard Food Law and Policy Clinic, which has acknowledged: "Nutrition plays a critical role in the prevention and treatment of many chronic diseases, and diet is one of the most significant risk factors for disability and premature death in the United States." Neither the federal government, which helps fund medical schools nor accreditation organizationswhich validates themenforce any minimum level of diet instruction, so Greger decided to do something about it, by launching a course to teach med students how to talk to patients about the importance of nutrition in disease prevention and cure.

Headed by Dr. Michael Greger, ThePhysicians Association for Nutrition(PAN) International is increasing awareness in the medical community of the power ofplant-based nutritionto treat and prevent disease. Taking place in Munich, the online course has over 2,700 medical students signing up for the 11-part series so far.

The firsttime the course was offered, nearly2,500 people attended, mostlymedical students from Germany. The event's Medical Director, Niklas Oppenrieder MD, says: This record number of attendees shows us that nutrition and nutritional medicine need to be a much more central part of medical education and healthcare. Thats what we are working for at PAN.

The 11-partIss Das!(Eat That!) series has been organized almost exclusively by volunteers from the PAN University Groups and brings together renowned experts from diverse specialties of medicine and nutritional science. The online talks will take place between November 2020 and January 2021 and will cover topics such asnutritional medicine in cardiology,food and the climate crisis, andgastroenterology and the microbiome.

A patient who presents with heart disease, type 2 diabetes or even some forms of cancer (such as colon, or hormonally linked cancers such as breast and prostate) are likely to never hear a word about how changing their diet can help them get healthier, along with taking vital life-saving medicine, according to research. As prevention and intervention, doctors like Dr. Caldwell Esselstyn have used dietary changes to help treat patients facing heart surgery, to the point where signs of the disease have been reversed by adopting a whole-foods plant-based diet.

How does this affect you? The next time a doctor tells you that you need to go on medication, ask about nutrition. No one is suggesting we turn our backs on science, medicine and life-saving drugs or medical progress, but "Let thy Food Be thy Medicine" is as old as theHippocratic Oath. Food should be a tool in the kit of all doctors facing lifestyle-related diseases such as obesity, diabetes, heart disease and chronic inflammation. Studies have shown a whole-food plant-based diet low in oil can reverse symptoms of heart disease. Ask your doctor if this is an option for you.

Original post:
Doctors Don't Learn Nutrition. One MD is Out to Change That - The Beet

Page 80«..1020..79808182..90100..»

Home » Diet » Page 80