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The main objective of AQUABIOPRO-FIT (Project video), a project running from 2018 to 2022, funded by the Bio-based Industries Joint Undertaking (BBI JU) under the European Union Horizon 2020 research and innovation programme (grant agreement No 790956), is to promote efficient utilisation of European aquaculture, fisheries and agriculture side streams in feeds and nutritional supplement food products promoting fitness and health in humans.

Farmed and fisheries derived fish side-stream materials such as hydrolysates, possess various bioactive properties. Via enzymatic hydrolysis, fish protein is converted into free amino acids and peptides that are building blocks for growing muscles. Thus, among the various potential applications for fish protein hydrolysates are the improvement of the nutritional value of formulations for the elderly and sports nutrition.

In AQUABIOPRO-FIT we perform a long series of technical and biological studies to demonstrate the specific bioactive properties of differentially processed fish side stream fractions, in vitro and in vivo, including clinical studies with humans, to provide the necessary documentation to promote healthier food habits and enable more sustainable use of marine resources.

As part of the AQUABIOPRO-FIT works the group of Nutrition and feed technology in the AQUABIOPRO-FIT coordinating partner, Nofima wanted to investigate if growth and metabolism of muscle could be improved by fish side stream materials from salmon, mackerel and herring using salmon heart and skeletal muscle cell culture models (Figure 1).

The results showed that skeletal muscle growth (Figure 2) and metabolism were increased by supplementation of fish side stream materials from all fish species. Different fractions of the fish affected the muscle growth differently, with the head fractions being most potent. Heart cell growth and metabolism were also positively affected by the fish side stream materials especially from salmon and herring.

The processed fish side stream bioactive fractions can be up-concentrated using conventional as well as innovative food processing technologies.

Scientists in the AQUABIOPRO-FIT partner, Universitat de Valncia, studied the effect of different green extraction processes such as pulsed electric fields, accelerated solvent extraction, ultrasound and supercritical fluid extraction on the recovery of high-added-value compounds, such as protein and antioxidant compounds from fish side streams (i.e. sea bass, sea bream, salmon, rainbow trout, and sole, among others). The trial results showed that these technologies are an efficient tool to increase the yield of the protein fraction as well as compounds with antioxidant activity, as compared to conventional extraction methods (Figure 3).

The cytotoxicity, bioaccessibility and bioavailability of different protein hydrolysates obtained from side stream fractions (heads, backbones, and viscera) of mackerel, salmon, and herring processing were also evaluated. It was seen that hydrolysate extracts did not have significant effects on the mitochondrial function and total protein content of differentiated Caco-2 cells. Moreover, the tested hydrolysates prevented the propagation of membrane lipid peroxidation in differentiated Caco-2 cells, demonstrating their antioxidant activity.

Total antioxidant capacity (TAC) of the bioaccessible fraction of the processed fish side stream materials was evaluated by the ORAC and TEAC assays, and the respective behaviour of TAC values of the bioaccessible fraction from the hydrolysates differed according to the method used, being lower than those obtained from the non-digested raw materials for ORAC, while the TEAC values of the bioaccesible fraction of the hydrolysates were higher than the non-digested. This behaviour can be explained by the different compounds TEAC and ORAC measured.

Dietary products possess several health promoting properties many of which are attributed to anti-inflammatory actions. Different minerals, proteins, vitamins, and lipids are known to possess anti-inflammatory properties, many of which are present in high amounts in fish. The scientific group from the AQUABIOPRO-FIT partner School of Medicine in the University of Crete, aimed to investigate whether processed fish side-stream ingredients possess such health promoting properties in the context of obesity and type 2 diabetes.

In an experimental mouse model of type 2 diabetes we found that supplementation of the diet with particular hydrolysates of fish side-streams suppressed the development of diabetes as it is measured by the ability of the organism to lower glucose (glucose tolerance test) (Figure 4).

Obesity also affects the gut microbiome, which metabolises nutrients providing secondary metabolites that promote wellbeing of the organism. We, therefore, evaluated whether diet supplementation with fish side-stream products supports a healthy gut microenvironment. For this purpose we tested the effect of dietary supplementation with different extracts on the gut microbiome, focusing on the ability of these supplements to reverse the detrimental effects of a diet containing high amounts of fat that causes type 2 diabetes. We found that diet supplementation with particular fish side-streams supported growth of health-promoting probiotics, highlighting the dietary value of these extracts. In addition, we analysed the effect of the same fish side-streams in suppressing inflammatory bowel disease, a disease also associated with a healthy gut microbiome. We found that selected extracts partly suppressed development of the disease.

Collagen is a structural protein found in tendons, ligaments, bones, skin, cartilage, and teeth. Fish skin, scales and bone are rich sources of Type I collagen, frequently used in nutraceuticals, whereas type II collagen can also be isolated from fish cartilage that is often used for medicinal purposes. Using collagen supplements has shown benefits for tendon flexibility, ligament stability, muscle and bone integrity, bone metabolism1,2 and improved skin elasticity3 through increased endogenous collagen production or antioxidant function that may prevent and even repair skin and other tissue damages4. Collagen products are mostly of porcine and bovine origin marine sources are becoming more prevalent following the outbreak of bovine spongiform encephalopathy (1980s) and due to religious constraints5.

In AQUABIOPRO-FIT we tested the ability of diet supplementation with selected hydrolysed fish side streams and fish-derived collagen to promote skin health. In a model of epithelial healing we found that selected side-streams, particularly those containing fish collagen and collagen rich fractions (e.g. fish heads), improved skin health. Overall, our experimental models highlighted the nutritional value of fish side-streams and their potential as nutritional supplement dietary products.

More information about the project can be found in the projects website where you will have the opportunity to sign up for our yearly newsletter to be among the first to receive the most recent project news.

Please note: This is a commercial profile

1 Schunck & Oesser (2013) Specific collagen peptides benefit the biosynthesis of matrix molecules of tendons and ligaments. J. Int. Soc. Sports Nutr. 10, P23.

2 Seagarden AS. Collagen Peptides Source, Properties and Benefits.

3 Zague et al. (2011) Collagen Hydrolysate intake increases skin collagen expression and suppresses matrix metalloproteinase 2 Activity. J. Med. Food 14, 6.

4 Kim, S. K. (2014) Marine cosmeceuticals. Journal of cosmetic dermatology, 13(1), 56-67.

5 Silva et al. (2014) Marine origin collagens and its potential applications. Mar. Drugs 2014, 12, 5881-5901.

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Nutritional and health benefits of dietary products made from fish side streams - Open Access Government

JACKSON - Bear biologist Mike Boyce was staked out on a road in south of Wilson for much of Tuesday keeping tabs on five grizzly bears that were napping, playing and feeding on a deer carcass.

"They devoured it in just a matter of a couple hours," Boyce said from the scene.

For three weeks and running this has been what the Wyoming Game and Fish Department employee's workdays look like: keeping tabs on grizzly 399 and her four cubs, spreading the word of their whereabouts and trying to keep both people and the bears out of harm's way.

"I've been on this full time," Boyce said. "Since they left the park - when was that?"

Grizzly 399, he recalled, first ventured south the last week of October. The 24-year-old bear did go back north to her normal territory in Grand Teton National Park, but her detour to familiar terrain lasted a single day. The valley's most well-known wild animal has recently been living in the southern valley near ranches and subdivisions.

Mostly her stay has been conflict-free. But the change in habitat has taken a potentially perilous turn recently as grizzly 399 has started to key in on human-related foods.

"It's a bit unnerving for our agency," Wyoming Game and Fish Regional Supervisor Brad Hovinga told the News&Guide.

"Here's a bear that's long habituated to being around people," he said. "Now she's in a new area that has different food sources, and some of those food sources are associated with human and residential activity."

The three known types of unnatural sustenance that bear 399 has obtained are honey from a beekeeper's hives, a grain mix meant for livestock and a residential compost pile. The sow grizzly and her large litter took advantage of all those foods over the last week to 10 days. Two of the three "food rewards" received were significant.

"They were on beehives for at least two days," Hovinga said. "They pretty much cleaned up all the food that was available."

Nobody was around to interrupt the behavior, he said, which persisted until the apiarist's colony had been wiped out.

When the grizzly family found the pelleted livestock grain they gorged for about an hour. Boyce arrived, fired firecracker-like "bird bombs" to scare the bears off - and it worked.

"Even though they did return they didn't get a food reward the second time," Hovinga said. "But they did get a significant food reward the first time."

The compost pile was raided at night in the southern valley. The grizzlies' tracks told the story of what happened.

In the aftermath of all incidents, Boyce worked with the landowners to "secure the attractants." Any subsequent attempts to access the foods were deterred.

Still, the five grizzlies remain in the area and the adage "a fed bear is a dead bear" often rings true. Grizzly bears are intelligent animals that dutifully return to what works to pack on calories. In this case it's a food supply in backyards and areas that aren't ideal for humans and grizzlies to coexist. Often the behavior isn't tolerated by wildlife managers, who haze, relocate or kill the animals to reduce the hazard.

It's unclear whether there's a plan to address the famous family group of grizzly bears that has been exploiting human-related foods.

The state of Wyoming, Hovinga said, is taking its cues from the U.S. Fish and Wildlife Service, which has jurisdiction over grizzly bears, classified as "threatened" under the Endangered Species Act.

An interview request with the Fish and Wildlife Service was declined, and a statement the agency was preparing was not conveyed by press time. Grand Teton National Park officials also declined an interview for this story.

Hearing news of her troubles on Tuesday, longtime grizzly 399 photographer and advocate Tom Mangelsen was disheartened.

"That's not good," he said. "The beekeeper needs to take responsibility for leaving honey out that the bears might find. Same thing with compost.

"You can't just have stuff out," he said, "and expect the bears to not find it and eat it."

Lorna Miller, a longtime wildlife advocate, was also bummed to learn of the development in grizzly 399's sojourn. In her view, the community failed.

"That's really discouraging, but it was almost inevitable," Miller said. "One of the myths of Jackson Hole is that we take great care in being proactive on wildlife issues. We have the regs, but we don't enforce them."

Most of the privately owned areas where grizzly 399 has spent the month of November fall within Teton County's bear conflict priority zones, where bear-resistant trash cans are required, restaurant grease must be secured and special bird feeder rules are in effect. Enforcement has been minimal, but wildlife advocates and managers say the zoning rules have still worked to curb conflict. As they're written today, the regulations do not address beehives, livestock feed or compost.

Only time will tell how grizzly 399's precarious situation shakes out.

Rafter J Ranch residents Deb and John Kuzloski spent part of their Tuesday enjoying a nearly exclusive viewing, watching through binoculars and spotting scopes as grizzly 399's cubs roughhoused and tugged at a stripped-down mule deer carcass while their famous mother lounged under a spruce tree. The scene was "amazing," John said, but also worrisome because of its location.

"I hope this is not her demise," he said. "Why is she doing this? I think what we're observing, although at the microscopic level, is how the occupied habitat expands - but that's just my wild-ass speculation."

Hovinga pointed out that although grizzly 399 is in a new and concerning area, she's acting like herself.

"It's not like she's learning a new behavior, she's just foraging for what's available," he said. "These are bears trying to make a living in a residential area. There is different food on the ground."

Original post:
Bear's diet takes concerning turn - Green River Star

By Clare Wilson

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People who dont eat meat are more at risk of breaking bones, especially their hips, according to the largest study yet of this risk. The effect may stem from a lack of calcium and protein in their diet, as well as the fact that they tend to be thinner and so have less flesh to cushion a fall.

Several previous studies have shown that vegetarians have weaker bones than meat eaters, but it was unclear if this had any meaningful effect on their risk of fractures.

The new research took advantage of a long-running study called EPIC-Oxford, originally set up to look at whether diet influences the risk of cancer by following the health of about 65,000 people in the UK from 1993 onwards. The study recorded peoples typical diet and tracked their health through hospital records.

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By 2010, vegans had broken a hip at over twice the rate of meat eaters, while vegetarians and fish eaters had a smaller increase in risk, of about 25 per cent. Vegans but not vegetarians and pescetarians also had a higher risk of breaking other bones.

The overall level of risk to vegans was relatively small, equating to about an extra 20 bones broken per 1000 people over 10 years. But the fracture rate is likely to be higher in the elderly, who break hips more often, as the average age of participants at the start was 45, says researcher Tammy Tong at the University of Oxford.

When peoples diets were analysed, meat eaters consumed more calcium and protein. Calcium is an important component of bones, and protein may aid calcium absorption from food. Unless they are actively supplementing, its quite unlikely that vegans will have a sufficient intake of calcium just from the diet, says Tong.

But it is possible that people eating a vegan diet today may have higher calcium levels. In the 1990s, there was less fortification of plant milks, she says.

Heather Russell, a dietitian at the Vegan Society in the UK, says: Its certainly possible to look after your bones on a well-planned vegan diet, but people need information to make healthy choices.

Studying the same group of people has previously shown that being vegetarian is linked with about a 10 per cent lower risk of cancer after 15 years, and about a 20 per cent lower rate of heart disease but also a 20 per cent higher risk of a stroke.

Journal reference: BMC Medicine, DOI: 10.1186/s12916-020-01815-3

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Meat-free diets linked with greater risk of breaking bones - New Scientist

A study has found that middle-aged monkeys fed a plant-based Mediterranean diet were more resilient to stress than those fed a Western diet containing a lot of animal protein, saturated fat, salt, and sugar.

According to a survey by the polling organization Gallup in 2019, people living in the United States reported some of the highest levels of psychological stress in the world.

Chronic stress not only increases a persons risk of depression and anxiety but also their chances of developing diseases including obesity, type 2 diabetes, cardiovascular disease, stroke, and Alzheimers.

Reducing stress is not easy at the best of times, however, and it is even more difficult in the face of circumstances such as political turmoil and an ongoing pandemic.

The idea that simply changing our diets could improve how our bodies cope with stress may seem far-fetched. But observational studies have found that people who eat a lot of fruits and vegetables or, specifically, follow a Mediterranean diet, report less stress.

Conversely, researchers have discovered associations between high sugar and saturated fat intake and high blood levels of the stress hormone cortisol.

The trouble with such studies is that they do not prove a causal relationship between the diet and stress. Other factors that might influence peoples diets, such as where they live, their level of education, or their socioeconomic status, are equally likely to determine how much stress they experience daily.

Controlling for all these variables in a longitudinal study involving people is all but impossible.

Instead, researchers at the Wake Forest School of Medicine, in Winston-Salem, NC, compared the long-term effects of a typical Western diet with those of a Mediterranean diet on stress resilience in macaques under controlled experimental conditions.

Unfortunately, Americans consume a diet rich in animal protein and saturated fat, salt, and sugar, so we wanted to find out if that diet worsened the bodys response to stress, compared to a Mediterranean diet, in which much of the protein and fat come from plant sources, says Carol A. Shively, a professor of pathology and comparative medicine at the Wake Forest School of Medicine and the studys principal investigator.

Prof. Shively and colleagues found that monkeys fed a Mediterranean diet were more resilient to the effects of stress and were slower to develop age-related increases in stress sensitivity.

Their study has been published in the journal Neurobiology of Stress.

The researchers compared the effects of two diets on 38 middle-aged female macaques over a period of 31 months, which is roughly equivalent to 9 human years.

They formulated their experimental Western diet to be similar to that consumed by middle-aged American women. It contained protein and fat mainly from animal sources, and it was high in salt and saturated fats and low in monounsaturated and omega-3 fatty acids.

The Mediterranean diet contained protein and fats derived mainly from plants, some lean protein from fish and dairy, and a high monounsaturated fat content, which came principally from extra virgin olive oil. The diet incorporated more complex carbohydrates and fiber and less salt and refined sugars than the Western diet.

The scientists report that the Mediterranean diets ratio of omega-6 to omega-3 fatty acids was similar to a traditional hunter-gatherer-type diet.

Both of the studys diets had equivalent contents in terms of calories and cholesterol.

In the course of the experiment, the animals eating the Western diet ate more, accumulated more fat tissue, and had a different profile of gut bacteria, compared with those who received the Mediterranean diet. They also developed greater insulin resistance and fatty liver disease.

To determine the interaction between diet and the effects of chronic stress, the researchers took advantage of the stable social hierarchy that groups of female macaques naturally establish.

They explain that the monkeys with a subordinate status in the group are more likely to be a target of aggression and less likely to be groomed, and they spend more time fearfully scanning the group.

The scientists created brief, acute stress by isolating individuals from the rest of the group for 30 minutes at a time.

The macaques on the Mediterranean diet were more physiologically resilient to these stress challenges. Activity in the sympathetic nervous system, which enacts the fight or flight response, was lower compared with that of the animals on the Western diet.

In response to acute stress, their heart rate recovered more rapidly and they produced less of the stress hormone cortisol.

This suggests a stronger response from their parasympathetic nervous system, which enacts a relaxation response to restore the body to a restful state after a stressful experience.

Cortisol responses and activity in the sympathetic nervous system increase as an animal ages, but in the animals that ate the Mediterranean diet, these changes were delayed, compared with those on the Western diet.

Our study showed that the Mediterranean diet shifted the balance toward the parasympathetic nervous system, which is good for health, says Prof. Shively. By contrast, the Western diet increased the sympathetic response to stress, which is like having the panic button on all the time and that isnt healthy.

The studys authors conclude:

Based on the findings reported here, the Mediterranean diet pattern may serve as a dietary strategy to reduce the deleterious effects of stress on health without the side effects of medications typically prescribed to manage stress responsivity, and [adopting it] may have a significant public health impact.

It is worth noting, however, that the effects of different diets on stress in monkeys may not closely reflect their effects in humans.

The researchers also acknowledge that the Mediterranean diet that they created for this experiment had not previously been tested in nonhuman primates. In addition, they say, future investigations need to determine the effects of the diet on stress responses in males.

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Eating a Mediterranean diet may reduce the effects of stress - Medical News Today

The harsh weather during winters can take a toll on the skin. If you want your skin to be problem-free all throughout, then you need to make extra efforts during winters. Instead of just swapping your skincare products, also add healthy foods in your diet! Here's a look at five foods you need to add in your winter diet for healthy and glowing skin:1. AvocadoNot only are avocados good for your overall health, but they are also exceptionally good for your skin. Packed with Vitamin E and healthy oils, avocadoes nourish the skin from the cellular level. Loaded with antioxidants, they can protect your skin from oxidative damage.

2. AlmondsAlmonds are an Indian superfood, which one can easily add to the daily diet. They are full of natural elements that hydrate the skin and prevent it from getting dry. Almonds keep your nails, skin, and even hair healthy. Rich in vitamins, they can help to fight early signs of ageing and moisturise the skin.

Read more:
Add these winter foods in your diet for healthy and glowing skin - Times of India

All foods of plant origin contain some amount of natural sugars.

Highlights

Every health advisory speaks of how we need to reduce sugar consumption in our daily meals to protect ourselves against non-communicable diseases like CVD, Diabetes and Strokes. On the other hand, we are advised to take lots of fruits and vegetables, which also contain sugar; so what is the difference that makes one source a health hazard and another a health benefit? Let's find out!

But before that let me explain a few points:

- Carbohydrates are the major and the most efficient source of energy for our body.

- Carbohydrates are classified as Monosaccharides, Disaccharides and polysaccharides, depending on the number of sugar molecules.

- Monosaccharides include Fructose and Glucose. These are the basic units from which all other complex carbohydrates are made. Di saccharides are two monosaccharides combined and polysaccharides are multiple molecules of monosaccharides combined.

- Table sugar and the sugar most used in processed foods is Sucrose, a di saccharide made up of Fructose and Glucose. Sucrose is metabolised through similar processes in our body irrespective of its source.

- All foods of plant origin contain some amount of natural sugars.

- The total carbohydrates in a fruits rage from 1-20g/100 g edible portion and in vegetables rage from 1-25g/ 100gm edible portion approximately. These include simple sugars, starch and fibre.

There isn't any difference between the natural sugars and the one that is added externally (chemically). The main difference is that sugars from whole fruits and vegetables come packaged with lots of health-boosting nutrients. They are released slowly in the blood preventing a sugar rush.

Commercially available sugars like rice sugar, beet sugar, agave nectar all come from plants. These are extracted, concentrated before being used commercially. This means a higher more refined version of the same sugars that are absorbed very soon and as the quantity added is larger than a normal serving. High amounts of sugar in the blood means more insulin, and we know that constant high insulin in the blood causes serious damage and oxidative stress.

(Also Read:Diabetes? Here's The Ultimate Low-Sugar Fruit Salad You Need This Season)

The two sugars present in fruits include Fructose and Glucose.

All fruits contain simple sugars. The two sugars present in fruits include Fructose and Glucose. These may be in different ratios in various fruits; approximately they are present in 1:1 ratio. Glucose raises blood sugar directly while fructose is metabolised through the liver. While consuming a whole fruit the body, in addition to some amount of sugar, gets a huge dose of vitamins, minerals, antioxidants and phytonutrients. All of these are essential for healthy living and for protection against infections and NCDs. And hence, while refined sugars are just empty calories, fruit sugars come with nutrients and are hence a healthier choice to make. Meaning, if you are a diabetic, it is safe for you to consume fruits, but in moderation.

(Also Read:6 Winter Vegetables That May Help Manage Diabetes Amidst COVID-19 Pandemic)

Vegetables also contain simple sugars Fructose, Glucose and Sucrose (also known as table sugar). The quantity of sugars in the vegetable is negligible. Most vegetables contain little or no sugar and are loaded with health-giving vitamins, minerals, fibre, antioxidants and phytonutrients. Vegetables are, for this reason, very low in total calories and high on nutrition. It is recommended that everyone gets at least 3 servings a day. Roots and tubers also counted as vegetables have a higher amount of sugar in them.

Beetroot, yam, tapioca, potato and sweet potato have higher sugars and are restricted while calorie counting.

Bottom line: Eat 5 servings of whole seasonal fruits and vegetables daily. Choose fruit to satiate your sugar cravings. Read labels on processed foods to see the hidden sugars like agave syrup, coconut sugar, sweet beet syrup. Maple syrup, golden syrup, Molasses, maltodextrin among others.

Eat fresh, eat nutrient-rich foods and stay healthy!

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Disclaimer:

The opinions expressed within this article are the personal opinions of the author. NDTV is not responsible for the accuracy, completeness, suitability, or validity of any information on this article. All information is provided on an as-is basis. The information, facts or opinions appearing in the article do not reflect the views of NDTV and NDTV does not assume any responsibility or liability for the same.

About Rupali DattaRupali Datta is a Clinical Nutritionist and has worked in leading corporate hospitals. She has created and lead teams of professionals to deliver clinical solutions for patients across all medical specialties including critical care. She is a member of the Indian Dietetic Association and Indian Association of Parenteral and Enteral Nutrition.

Original post:
Diabetes Diet: Fruits And Vegetable Sugars: How Are They Different From Regular Sugar? Expert Reveals - NDTV Food

The Mediterranean diet reduces the risk of diabetes by 30% in women who are overweight or obese, according to a new analysis of the Womens Health Study.

Investigators collected health data from healthcare professionals over 25 years starting in 1993. Food frequency questionnaires and blood samples showed that participants who consumed more foods from the Mediterrenean diet early in the study had a 30% lower rate of type 2 diabetes than women who did not, said investigators from Brigham and Womens Hospital, Boston.

But this effect was seen only among women with a body mass index greater than 25, a threshold indicating that someone is clinically overweight or obese. It was not seen in participants whose BMI was clinically normal or underweight, reported Samia Mora, M.D., and colleagues.

The results of blood sample analyses further suggest that the diet reduced diabetes risk in participants by improving insulin resistance, lipoprotein metabolism and inflammation.

The results show that the protective effects of diet can occur over many years, the researchers said.

[I]ts important to note that many of these changes dont happen right away. While metabolism can change over a short period of time, our study indicates that there are longer-term changes happening that may provide protection over decades, the authors said.

The Mediterreanean diet is high in olive oil, fruits, vegetables, legumes, nuts and seeds. Although much evidence already demonstrates that the diet reduces the risk of heart disease, type 2 diabetes and other adverse health outcomes, the current study was unique in length; many previous studies that have looked only at the diets short-term effects, the authors noted.

Full findings were published in JAMA Network Open.

More here:
MedDiet cuts diabetes risk by a third in 25-year Women's Health Study - Clinical Daily News - McKnight's Long Term Care News

So youve been diagnosed with diverticulitis, a form of diverticular disease. Eating and avoiding certain foods can help you manage and prevent symptoms but theres a lot of misinformation out there.

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

The best diet for diverticular disease depends on whether youre having a flare-up, says registered dietitian Anna Taylor, MS, RDN, LD.

Here, she clears up the confusion about how to manage diverticular disease with diet.

Diverticular disease means you have polyps (small growths) called diverticula in your gut. These polyps can exist without causing any symptoms and without you even knowing theyre there. This is called diverticulosis.

If the polyps become inflamed or infected, they can cause symptoms such as abdominal cramping, pain or tenderness in the area, swelling, bloating, constipation or diarrhea. This is called diverticulitis.

Constipation often contributes to the development of diverticula. People develop polyps due to years of excessive muscular contractions as the body attempts to move small, hard stools, explains Taylor. A high-fiber diet helps fight constipation by softening stool, which then moves through the GI tract more comfortably and easily. Theres also less pressure against the polyps, which prevents diverticulitis flare-ups.

To eat a diet rich in fiber (doctors recommend 25 to 35 grams per day), choose minimally processed plant foods such as:

Years ago, doctors thought that eating corn, popcorn, nuts and seeds could inflame the polyps and cause diverticulitis, but theres no research to support that. Its safe to eat these types of foods, including tomatoes and strawberries with seeds, Taylor notes. All that normal roughage and fiber is fine.

To get the most out of a high-fiber diet, Taylor also recommends:

Diverticular disease may be common in Western societies because our diets are so low in fiber, Taylor says. Americans, on average, eat around 14 grams each day about half of whats recommended.

On the flip side, when you have diverticulitis, the polyps are upset, inflamed and maybe even infected. We want to reduce traffic in your GI tract so that nothing else irritates them, says Taylor. Decreasing the fiber in your diet helps with that.

During a diverticulitis flare-up, your doctor may recommend rest, antibiotics and either a clear liquid or low-fiber diet.

If a diverticulitis flare-up is severe or requires surgery, your doctor may recommend a clear liquid diet. After a day or two, you progress from clear liquids to a low-fiber diet, says Taylor. Even if your pain does not subside, you still move toward regular food. You cant be on a liquid diet long-term because you can become malnourished.

On a clear liquid diet, you can eat:

For milder cases of diverticulitis, eat a low-fiber, or GI soft, diet. A low-fiber diet limits fiber intake to between 8 and 12 grams of fiber, depending on the severity of the flare-up.

Good low-fiber food options include:

Foods to avoid with diverticulitis include high-fiber options such as:

Follow the low-fiber diet until diverticulitis symptoms subside. Usually they start to improve after several days of being on antibiotics, Taylor says.

If they do, your doctor will have you gradually increase your fiber intake over several days to weeks to avoid constipation and bloating. The goal is getting back to a high-fiber diet to decrease your risk for future bouts of diverticulitis, Taylor adds. But if youre not feeling better within a few days, talk to your doctor.

Talk to your doctor about a long-term plan, too. And if youve recently been diagnosed with diverticular disease, meet with a dietitian to learn practical and sustainable ways to get more fiber into your diet. Dietitians can also give you more specific recommendations to feel better during a diverticulitis flare-up, Taylor says.

See original here:
What Foods Should You Eat and Avoid on a Diverticulitis Diet? - Health Essentials from Cleveland Clinic

High-protein total replacement diet helps burn fat: Here's how you can switch to it for effective weight loss  |  Photo Credit: iStock Images

New Delhi: Obesity has now become a global epidemic, with millions of people all around the world who have an unhealthy body mass index. A recent report also found that with current diet trends, more than 4 billion people are likely to be overweight by 2050. obesity or being overweight is more than just vanity. Being obese is a risk factor for many diseases, physical and mental. Obesity has proven to be a risk factor for type 2 diabetes, heart diseases, kidney troubles, depression, anxiety, and even COVID-19. Therefore, watching what you eat becomes just more vital.

While a healthy diet and regular exercise, accompanied by quitting unhealthy habits such as smoking or drinking can help manage weight to a great extent, if you have to shed many kilos to get to the right BMI, you may need to undertake certain specific diets. One such diet is called the total meal replacement.

Many would agree that one way to lose weight is to stop eating how you normally do and incorporate changes in your diet and routine in order to get desired results. Total diet replacements do just that. They take a person's normal diet menu and substitute it with options that follow a careful formula. This helps in ensuring that people lose weight, but at the same time, receive the right nutrition.

Apart from total diet replacements, researchers also noted that high-protein diets show a lot of promise in reducing weight, and improving muscle strength. Therefore, researchers from the University of Alberta set out to combine the two approaches and see if they are effective in weight loss.

Considering the prevalence of obesity worldwide and its impact on health, its not surprising nutritional strategies such as total diet replacements and high-protein diets are becoming increasingly popular as weight management strategies; however, research around these topics has not kept pace with their growth in popularity, explains lead author and doctoral student Camila Oliveira in a media release.

For the study, researchers examined a group of 43 healthy-weight individuals, separated into 2 groups. One group switched to a high-protein total replacement diet. The high-protein replacement provided the participants with a balance of 35 per cent carbohydrates, 40 per cent protein, and 25 per cent fat. The control group ate a diet typically seen in North America, containing 55 per cent carbohydrates, 30 per cent fat, and just 15 per cent protein. Despite the differences, each volunteer consumed the same number of calories throughout the study. After spending 32 hours in a metabolic chamber, the results reveal high-protein replacement diets create higher energy expenditure, increased fat oxidation, and negative fat balance. The study was published in the American Journal of Clinical Nutrition.

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.

Continued here:
High-protein total replacement diet helps burn fat: Here's how you can switch to it for effective weight loss - Times Now

The Dietary Requirements team drag Lucy and Matt out of the office and into the studio to discuss some of The Spinoffs most controversial food topics from the past week.

Exciting news Dietary Requirements is moving from monthly to fortnightly episodes! Well still have a special guest from the food world once a month, while the other episode will usually involve roping in some friends from the office for a food yarn. This is one of the latter. With regular co-host Sophie Gilmour away, Simon Day and Alice Neville have grabbed office manager MVP Lucy Reymer and partnerships manager Matt McAuley to discuss some of the topics dividing the office this week.

Why are New Zealand fridges suddenly heaving with seltzers? What even is seltzer? Is the new Whittakers x Supreme flat white chocolate good or bad or both? What about fennel? Is a layer of butter necessary on peanut butter toast? And how did Simon manage to revive a Nandos burger that had been in the office fridge all weekend for his lunch on Monday? All this and more on this fortnights Dietary Requirements.

ALSO: Were very pleased to announce that the winner of Monique Fisos glorious Hiakai cookbook is Hannah Neville for her delicious dish of marinated and seared kingfish with crispy zucchini chips and homegrown mesclun with avo and feta, sent from the paradise of Aotea/Great Barrier Island. (Shes no relation to food editor Alice Neville, we swear!)

If you missed our krero with Monique earlier in the month, check it out here.

Subscribe viaApple Podcasts,Spotifyor your favourite podcast provider. Please share Dietary Requirements with your friends and get in touch if you have any questions or requests: aliceneville@thespinoff.co.nz

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Dietary Requirements: What is seltzer and why is it suddenly everywhere? - The Spinoff

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