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When it comes to cognitive health, deep fried foods like pakoras, fried chicken, desserts like donuts, can have an adverse effect.   |  Photo Credit: iStock Images

New Delhi: Gone are the days when mental health was a subject discussed in hushed tones. We now live in a world where awareness and research on long-term diseases like Alzheimers and dementia are skyrocketing and experts have been stressing how diet can make a lasting difference. Although we now rely a great deal on processed, packaged convenience foods, it is never too late to make necessary changes for a longer, healthier, and disease-free life.

A nutritional psychiatrist, who is also a faculty member at Harvard Medical School, opened up about how gut bacteria can trigger brain inflammation affecting memory and focus. Several studies have earlier revealed how one can lower dementia risk by avoiding certain types of foods that may disturb gut bacteria, increase the risk of inflammation and affect brain health that can weaken memory in the long term.

With that being said, take a look at the top five types of foods one must avoid for better memory and focus, and lower risk of dementia in the long run.

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.

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Harvard nutritionist shares top 5 foods you need to avoid for better memory and focus - Times Now

To address whether carbs are essential, it is essential to explore the role of carbohydrates specifically glucose in the body and diet.

Carbohydrates are one of the three main classes of macronutrients, alongside proteins and fats. They provide energy to the body, which breaks them down into glucose.

There are three types of carbohydrates: starches, simple sugars, and dietary fiber. However, people may use the term carbohydrates loosely, and incorrectly, to define just starchy foods.

Using this term to refer solely to starchy foods such as bread, rice, and potatoes may lead to an incomplete understanding of the role of carbohydrates in the diet and the body.

Furthermore, carbs are present in a wide variety of foods. Here are some dietary sources of carbs:

These numbers show that nonstarchy vegetables provide about one-third the amount of carbohydrates compared with grains, legumes, and fruits. However, they are not completely devoid of carbs.

Given that food sources of carbohydrates also provide essential micronutrients such as B vitamins for energy production and disease-fighting phytochemicals these foods remain important in the diet.

However, the diversity of food sources of carbohydrates means that higher intakes of starchy foods specifically may not be necessary.

The body breaks down carbohydrate into its major energy-producing form glucose.

Glucose then undergoes a series of enzyme reactions that generate the energy-producing substrates pyruvate and lactate in a process called glycolysis.

Under normal metabolic conditions and oxygen availability, pyruvate is the main precursor to energy production in the mitochondria of the cell, and the body consistently produces small amounts of lactate via the lactate shuttle.

However, when an oxygen debt occurs such as during intense physical activity lactate, in the form of lactic acid, becomes the primary substrate that the body uses to provide energy to muscle cells.

In the mitochondria, the further processing of pyruvate produces acetyl-coenzyme A (acetyl-CoA), a two-carbon compound that combines with carbohydrate-derived oxaloacetate to form citrate and start the tricarboxylic acid (TCA) cycle.

Amino acids and fatty acids also produce some acetyl-CoA.

The TCA cycle, which people may also refer to as the Krebs cycle, generates carbon dioxide and adenosine triphosphate (ATP) a signaling molecule and the energy that enables muscles to contract.

Each glucose molecule goes through two rounds of the TCA cycle, producing ATP and carbon dioxide. This gas enters the blood and leaves the lungs during exhalation.

A steady supply of glucose is necessary to maintain oxaloacetate levels and regular functioning of the TCA cycle.

When dietary carbohydrates are restricted, the TCA cycle is diminished, and ketone production becomes predominant for energy needs.

The body then relies on ketogenic amino acids and fatty acids to produce acetyl-CoA. However, instead of entering the TCA cycle, acetyl-CoA substrates are metabolized to form the ketone bodies acetoacetate and beta-hydroxybutyrate.

The production of ketone bodies takes place in the liver, but these molecules enter the circulation and travel to the brain, heart, kidney, and skeletal muscle to supply energy.

This alternative metabolic pathway for energy production in the body has motivated many low carbohydrate diets as an approach to reduce the chronic disease risk associated with the excess intake of dietary carbohydrate, particularly that of refined carbohydrates and added sugars.

Two of the groups of people most likely to restrict carbohydrates are athletes and those trying to lose weight.

Keto adaptation, which refers to the metabolic adjustment to using fat as the predominant energy source when carbohydrates are restricted, can take as little as 56 days.

A 2018 study involving weightlifting athletes demonstrated that a low carbohydrate ketogenic diet reduced body fat without compromising lean muscle mass and powerlifting performance.

However, many studies in endurance athletes have revealed that this dietary approach lowers peak power and impairs exercise performance.

For this population, therefore, keto adaption may not be the optimal dietary choice. However, more long-term studies are necessary to confirm this.

Several scientific studies even advocate for high carbohydrate diets for endurance and elite athletes.

When appropriate, weight loss improves metabolic health and reduces obesity-related comorbidities.

Weight loss is often a major motivator for those following low carbohydrate, high fat (ketogenic) diets, and based on the carbohydrate-insulin theory, carbohydrate restriction does offer metabolic advantages.

However, although carbohydrate restriction is beneficial for some people with a ketogenic diet promoting weight loss and a reduction in blood sugar markers it can increase the risk of heart disease and the levels of LDL cholesterol, the so-called bad cholesterol.

Furthermore, many researchers have disregarded the carbohydrate-insulin theory as too simplistic given the lack of evidence to demonstrate that a high carbohydrate intake is fattening for most people.

In fact, the restriction of dietary fat leads to more significant body fat loss than carbohydrate restriction in people with obesity.

Instead, overall caloric intake regardless of the percentages of carbohydrates, protein, and fat intake appears to matter more for long-term diet adherence and weight loss.

Glycemic index and glycemic load are predictive measures of how a carbohydrate food or combination of foods may affect insulin and blood sugar levels.

For instance, foods with a low glycemic index, which include complex carbohydrates such as quinoa, should have less effect on blood sugar levels than high glycemic index foods such as simple sugars.

However, this system is inconsistent and does not account for individual differences in tolerance to carbohydrates and glucose. These differences help determine exactly how much foods raise blood sugar by in some people.

Individuals may react differently to carbohydrates in the diet, depending on their glucose tolerance, which doctors base on the results of fasting blood sugar, glycated hemoglobin, and oral glucose tolerance tests.

For those with impaired glucose tolerance or insulin resistance, which will include people with prediabetes and hormonal imbalances such as polycystic ovary syndrome (PCOS), carbohydrate restriction is beneficial for improved metabolic health.

It is important to monitor which carbohydrate foods spike blood sugar levels in these individuals because glucose tolerance may also vary from day to day and depending on the time of the day.

Carbohydrates are a macronutrient that provides the body with energy. They occur naturally in a variety of foods, including grains, legumes, fruits, vegetables, and dairy. Despite this, many people use the term carbohydrates to describe starchy foods and simple sugars.

In the body, carbohydrates generate pyruvate, acetyl-CoA, and oxaloacetate in the tricarboxylic acid cycle, playing a key role in energy production.

In the absence of carbohydrates, the body uses ketogenic amino acids and fatty acids to produce ketone bodies for energy production. This process is called keto adaptation.

Carbohydrates are not the only source of energy production in the body, but they provide supportive essential nutrients for energy production, such as B vitamins.

A low carbohydrate diet may improve metabolic markers in people with glucose intolerance and insulin resistance, but it may not be appropriate for other groups of people, such as endurance athletes.

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Carbohydrate as an essential nutrient: What this means - Medical News Today

Weight loss is something many people struggle with, but without the motivation, only a few manage to achieve their goals. For Dominic, who struggled with his weight for a long time, it was both his son and rugby legend Rob Burrow who motivated him to slim. But how did he manage to lose 11 stone?

Dominic shared his weight loss journey and admitted everything started after watching Rob Burrow's interview.

"I was very emotional in December 2020 and after seeing Rob Burrow give an interview following his diagnosis with MND and how he wanted to fight this awful disease so he could spend more time with his young family, it forced me to ask myself some hard questions about my lifestyle and choices.

"I was weighing in at over 22 stone and very unfit when Rob was diagnosed.

"I realised that I needed to change a lot of things about myself so that I could be here in the long term for my son," he explained.

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"I started eating healthier by joining weight watchers and on January 1 I started to run every day (a minimum of one mile) to kickstart my long road back to being a fit and healthy dad so that hopefully I could be as good a role model for my son as Rob has been for thousands of others.

"I followed the coach to five km to help build up my running slowly whilst continuing to run every day.

"I ran every day for 502 days and completed a virtual marathon on May 14, 2021 to celebrate 500 days of running.

"I ran it in three hours 46 minutes. My first run on January 1 was a park run (five km) in 48 minutes 37 seconds," Dominic explained.

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"By June 2021 I had lost just over 11 stone and Im now at a weight that Im happy with and just eating healthy and exercising to maintain both my physical and mental health," he said.

But Dominic admitted what helped him the most was changing his diet habits and cutting down on one specific thing.

"The big thing that helped the weight loss was cutting my takeaways down from two or three a week to once a week.

"I always kept the one takeaway a week as it gave me something to look forward to and aim towards and it meant that I never felt like I was depriving myself of everything I enjoyed.

"As when Ive done this in the past Ive always 'blown my diet' by having a lot of food that I know I shouldnt all at once because Ive been too strict.

"The other thing was just not having as much processed food as I had before and trying to be more organised by planning my menu for the week so that I had real food to take to work rather than buying a ready meal.

"This usual meant cooking an extra portion of my evening meal to take to work the next day," he said.

Dominic admitted that losing 11 stone has drastically changed his entire life.

"Losing the weight has given me the energy to keep up with my five-year-old son and its given me the confidence to make changes in my life to make me a happier person such as changing careers from being a bus driver to working as a support worker in a college.

"It has also given me much more body confidence than I ever had before. I ran the Manchester marathon on October 10, 2021, and it was such a warm day and I was really struggling with overheating and I actually had the confidence to finally take my top off and run the final nine miles feeling much more comfortable.

"I would never have thought to do this before and even when I was exercising I would wear baggy clothing to hide my body as best as I could," he admitted.

In January 2020 Dominic completed a five km park run in 48 minutes and in October 2021 he ran the Manchester Marathon in three hours 24 minutes 44 seconds.

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Man shows incredible 11 stone transformation after cutting down on one thing - Express

Some macronutrients, like fat or carbs, are designated as good on some diet plans, and bad on others. But added sugar is one that is known to have *no* nutritional benefits, and thus doesnt need to be apart of anyones daily diet. Your body doesnt need to get any carbohydrate from added sugar, Dr. Yelena Deshko, a general family practitioner with a special interest in, anti-aging medicine, tells us. Natural sugars are found in fruits, vegetables and whole grains, however any added excess sugar beyond that which naturally occurs in plants is unnecessary, she explains.

In fact, people who consume added sugar are at a great risk for heart disease, type 2 diabetes, obesity and many other chronic health conditions, board certified obesity speciality Katherine Saunders, MD, DABOM, explains.High sugar consumption has been linked to many negative health outcomes including obesity, diabetes, and even heart disease, Dr. Deshko warns.Metabolic syndrome, diabetes, heart attack, stroke, and cancer, are also linked to sugar consumption, wellness expert Dr. Matt Chalmers explains. And not to mention, Weight gain, inflammation, belly fat and mood changes, are also known to go hand in hand with added sugar consumption, bariatric physician Dr. Amy Lee offers.

And not mentionit just makes you feel crummy! In addition to the effects on health, added sugar can make people feel terrible, Dr. Saunders, who is the co-founder and senior medical officer of Intellihealth, warns. Think about children eating sugar and subsequently being on a sugar high. What happens next? They crash, she explains. Adults experience the same response to sugar in terms of our blood sugar fluctuations. When blood sugar crashes after eating sugar, were more likely to feel tired and hungry. Ugh, the worst!

Finally convinced that cutting out sugar is for you? Heres everything you know about what you can expect when you kick your added sugar habit:

We're Giving Away 25 Body Creams From Womaness

If you've been eating a lot of added sugar, you're going to feel withdraw symptoms like fatigue, lethargy and headaches when you first break the habit. "If you are used to eating a lot of sugar in your day, then stopping sugar intake can cause you to have symptoms of withdraw," Dr. Lee warns. "Sugar is a chemical that activates your receptors in every living cell. Sugar is used in the form of a glucose molecule which the body recognizes. As one uses sugar, the more you take, the more tolerant the body becomes and one would need more and more to get the same emotional and physical effect, hence, people end up eating more of it,"--aka, sugar can create an addiction-like relationship to the body. "But thankfully, these symptoms do stop after a day or so and the human body is smart enough to figure out other ways to not depend on sugars," she says.

In the short-term, cutting out sugar can prevent or curb further cravings and get more consistent energy levels, Dr. Deshko explains. "Sugar cravings often manifest when the concentration of glucose in the blood stream starts to drop beyond a certain threshold. This signals to the body that you need to replenish levels ASAP, which creates cravings for sugar rich foods for an immediate glucose hit," she says. But if you replace high-sugar foods with eating protein, complex carbohydrates, fiber and healthy fats, you stabilize the rate at which glucose is released into the bloodstream. "This essentially flattens the peaks and troughs in blood sugar levels keeping your energy levels stable."

"In the first few weeks you'll notice fat loss, energy increase, sleep gets better, inflammation decreases," Dr. Chalmers adds. Sounds amazing! "When you stop eating sugar your body will reduce the resistance to insulin making everything run smoother in the body," he adds.

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Following a dietary strategy that avoids added sugar ("try to minimize packaged and processed food to start!") can make people feel more energized and less hungry," Dr. Saundersexplains. "My patients often tell me that they feel so much better after making these dietary changes and many didnt even realize how badly they felt previously."

In the long term, reducing or stopping sugar consumption can help reduce chronic inflammation. "Lower chronic inflammation can help improve some inflammatory medical conditions such as atherosclerosis, arthritis and inflammatory bowel disease," Dr. Deshko advises.

Recent research also links high sugar consumption with accelerated skin aging, Dr. Deshko points out. "Therefore cutting out sugar can even help you look younger," she says. Sounds good to us!

"Some people can actually lose water weight; as sugars can cause the body to retain water," Dr Lee says. As time passes, most people can start burning fat or losing weight and or inches.

"Joint pain will start to subside, mental clarity increases, your taste buds will start to reset so things are not so bland," Matt Chalmers continues of the added benefits of quitting sugar. We want all of the above!

Read more from the original source:
This Is What Actually Happens To Your Body When You Stop Eating Sugar - SheFinds

SILVER SPRING, Md.New findings show that healthcare professionals hold implicit and explicit weight-biased attitudes towards people with overweight and obesity. The extent and nature of these results, however, are mixed, according to a paper published online in Obesity, The Obesity Societys flagship journal. The new review is the first meta-analysis of pooled estimates of implicit and explicit weight biases across healthcare disciplines and found no presence of publication bias within the implicit bias pooled effect.

It is important to emphasize that health care professionals endeavor to provide the highest quality of care for their patients, but this review shows that weight-biased attitudes may be present within many healthcare settings. It is important that clinicians are aware of how their attitudes may affect their provision of care when working with people with overweight or obesity, said Blake Lawrence, PhD, BPsych (Hons), MAPS, research fellow, Western Australia Cancer Prevention Research Unit; Discipline of Psychology, Curtin School of Population Health; associate investigator, Curtin Health Innovation Research Institute; Faculty of Health Sciences. Lawrence is the corresponding author of the paper.

Experts note people living with overweight and obesity rely on healthcare providers when seeking advice to improve their health, and a supportive patient-provider relationship is of the utmost importance for successful, long-term weight loss and improvements in health. Weight bias has been reported in physicians, nurses, dieticians, physiotherapists, psychologists, nutritionists and exercise professionals. Weight biases include assumptions that people living with overweight or obesity are lazy, incompetent, lacking willpower and self-discipline, and not motivated to improve their health, which can lead to depression, anxiety, substance use or suicidality. Longitudinal evidence shows that irrespective of baseline body mass index, adults who experienced weight discrimination have a 60% increased risk of death.

Electronic databases were searched such as MEDLINE, Embase, Web of Science and PsycInfo to identify published articles reporting weight bias in healthcare professionals. Gray literature and pre-print databases were also searched (e.g., OpenGrey, biorxiv, psyrxiv) to identify unpublished manuscripts that were relevant to this topic. Reference lists of previous systematic reviews were searched for relevant articles, and studies were included from 19892020. Searches were limited to adult participants.

More than 40 studies consisting of 12,818 healthcare professionals met inclusion criteria with 17 studies providing sufficient data to be meta-analyzed. Among the studies that reported sample demographics, participants were middle-aged and more frequently female. A moderate pooled effect (standardized mean difference = 0.66; 95% CI: 0.37-0.96) showed that healthcare professionals demonstrate implicit weight bias. There was also a large degree of heterogeneity within the pooled effect (Q = 114.99, p < 0.001; I2 = 94.78). Healthcare professionals also report explicit weight bias on the Fat Phobia Scale, Antifat Attitudes Scale and Attitudes Towards Obese Persons Scale. More than 25 different outcomes were used to measure weight bias and the overall quality of evidence was rated as very low. Most studies that used or developed original outcomes did not report sufficient psychometric properties to determine their reliability or validity.

The studys researchers noted that any future attempts at assessing the extent of weight bias in healthcare professionals must either administer an existing outcome measure with sufficient psychometric properties or use a theoretical framework to develop a global measure, including context-specific sub-scales to assess weight bias across all healthcare disciplines and follow established psychometric conventions for questionnaire development. Researchers have recommended the Type 2 Diabetes Stigma Assessment Scale as an example. Each construct of the assessment scale, as well as the overall factor structure of the questionnaire, demonstrated high internal consistency and sufficient concurrent validity, convergent validity and discriminant validity. After development of a questionnaire, future research also needs to explore potential interventions to reduce weight bias in healthcare settings. Results of the review suggest that improving healthcare professionals knowledge of obesity as a disease instead of a lifestyle choice may begin to change their attitudes toward people living with obesity, and therefore, reduce weight bias in healthcare settings.

Awareness is an important first step toward combatting weight bias. Research is now needed to determine concrete steps that can prevent these negative attitudes from affecting patient care, and how to implement such strategies into healthcare policies and practices, said Rebecca Pearl, PhD, assistant professor, Department of Clinical and Health Psychology, University of Florida, Gainesville. Pearl was not associated with the research.

Other authors of the study include Deborah Kerr and Christina Pollard of the School of Population Health, Curtin University, Perth, Australia; Elise Alexander, Darren Haywood and Moira OConnor of the School of Population Health and the Western Australia Cancer Prevention Research Unit, Curtin University, and Mary Theophilus of St. John of God Hospital in Perth, Australia.

The paper, titled Weight Bias Among Health Care Professionals: A Systematic Review and Meta-Analysis", is published online in Obesity and is freely available. The paper will be published in the November 2021 print issue.

The authors declared no conflicts of interest.

# # #

The Obesity Society (TOS) is the leading organization of scientists and health professionals devoted to understanding and reversing the epidemic of obesity and its adverse health, economic and societal effects.Combining the perspective of researchers, clinicians, policymakers and patients, TOS promotes innovative research, education and evidence-based clinical care to improve the health and well-being of all people with obesity. For more information, visit http://www.obesity.org.

Disclaimer: AAAS and EurekAlert! are not responsible for the accuracy of news releases posted to EurekAlert! by contributing institutions or for the use of any information through the EurekAlert system.

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Studies: Mixed results on nature, extent of healthcare professional's weight biased attitudes towards patients living with overweight/obesity -...

The COVID-19 pandemic has created a sense of urgency to generate new drugs and vaccines. In many cases, this urgency became a regulatory opportunity to bypass established regulatory pathways for new drugs.

While this has led to the fast emergence of many useful drugs and vaccines for COVID-19, it has also led to a general reduction in the quality of medical research from which to derive conclusions.

For example, according to Janet Woodcock, former director of the Food and Drug Administrations (FDA) Center for Drug Evaluation and Research, an FDA analysis found that 6% of clinical trials are yielding results the agency deems actionable.

The lack of regulation coupled with a sense of urgency has also led to overhype and rushed development of certain treatments, including cell-based therapies often sold as stem cell treatments.

While some of these products have undergone well-designed, adequately controlled trials, most are in the early stages. Some clinics are nevertheless offering these unproven and unlicensed treatments to people, promising to boost their immune system or overall health to protect against COVID-19.

Promoting and selling unproven and unlicensed treatments can harm public health and could lead many to undergo untested and potentially harmful treatments.

Recently, a group of researchers from the University of California, Irvine, the Georgia Institute of Technology, the University at Buffalo, NY, and the University of Melbourne in Australia, published a report outlining misinformation around cell-based treatments for COVID-19, calling for their stronger regulation.

Efforts to rapidly develop therapeutic interventions should never occur at the expense of the ethical and scientific standards that are at the heart of responsible clinical research and innovation, said Dr. Laertis Ikonomou, assistant professor of Oral Biology at the University at Buffalo, and co-author of the study.

Scientists, regulators, and policymakers must guard against the proliferation of poorly designed, underpowered, and duplicative studies that are launched with undue haste because of the pandemic, but are unlikely to provide convincing, clinically meaningful safety and efficacy data, said co-author Dr. Leigh Turner, professor of Health, Society and Behavior at the University of California, Irvine.

The researchers published their report in Stem Cell Reports.

Researchers conducted a study in August 2020 of 70 clinical trials involving cell-based treatments for COVID-19. They found that most were small, with an average of 51.8 participants, and only 22.8% were randomized, double-blinded, and controlled experiments.

The authors concluded that the cell-based interventions for COVID-19 were likely to have a relatively small collective clinical impact.

Cell-based treatments for COVID-19 are still at an experimental stage, Dr. Ikonomou told Medical News Today. There are tens of clinical trials, of varied complexity and rigor, that evaluate various cell types, such as mesenchymal stromal cells, for COVID-19 treatment.

Expanded or compassionate use of cell-based interventions has also been reported, but these individual cases are unlikely to tell us whether and how cell therapies could help with COVID-19 and do not substitute for the systematic clinical evaluation of cell-based products, he added.

A few completed phase 1/2 trials have shown a favorable safety profile, but larger size trials are required. Eventually, properly-powered, controlled, randomized, double-blinded clinical trials will help determine whether cell-based treatments are a viable therapeutic option for COVID-19 and its complications, he explained.

The urgency of the pandemic has made it easy to exaggerate early-stage research. The scientists highlight this is especially the case in press releases, where media professionals can over-hype findings and understate or omit limitations to gain more media coverage.

The researchers also say that even when online media include limitations and key aspects of studies, other communication channels can strip these away easily. What is left then gets amplified, as the public is desperate to see positive news.

To address this, the researchers say science communicators should ensure they have an accurate understanding of the information they report and highlight the required steps for the science to advance without exaggerating its speed.

The researchers also say that simply feeding the public more information in what is known as the information deficit model alone is insufficient. They also suggest science communicators should strive for an engaged or dialogue-based communication approach.

Over-hyping of promising treatments and in particular cell-based treatments has been a longstanding problem, and it did not first emerge with the COVID-19 pandemic, said Dr. Ikonomou. It has become a salient issue during these times due to the global nature of this health emergency and the resulting devastation and health toll.

Therefore, it is even more important to communicate promising developments in COVID-19-related science and clinical management [responsibly]. Key features of good communication are an accurate understanding of new findings, including study limitations and avoidance of sensationalist language, he explained.

Realistic timeframes for clinical translation are equally important as is the realization that promising interventions at preliminary stages may not always translate to proven treatments following rigorous testing, he added.

The researchers say that commercial investments by biotechnology companies to develop cell-based therapies for COVID-19 have led to well-designed and rigorous clinical trials.

However, some other businesses have overlooked the demanding process of pre-marketing authorization of their products. Instead, they made unsubstantiated and inaccurate claims about their stem cell products for COVID-19 based on hyperbolic reporting of cell-based therapies in early testing.

Some clinics advertise unproven and unlicensed mesenchymal stem cell treatments or exosome therapies as immune boosters that prevent COVID-19 and repair and regenerate lungs.

Often, these businesses make their treatments available via infusion or injection. However, one anti-aging clinic in California shipped its kits to clients, where they were to self-administer with a nebulizer and mask.

Such companies often market stem cell treatments via online and social media. In an initial review of many of these brands, the researchers could not find published findings from preclinical studies and clinical trials to support their commercial activities.

Instead, they found that these companies drew from uncritical news media reports, preliminary clinical studies, or case reports in which those diagnosed with COVID-19 received stem cell interventions.

Promoting such therapies that have not undergone proper tests for safety and efficacy have the potential for significant physical and financial harm.

Health experts have documented adverse events due to unlicensed stem cell products, including vision loss and autoimmune, infectious, neurological, and cardiovascular complications.

Early in the pandemic, scientific and professional societies, including the Alliance for Regenerative Medicine and the International Society for Stem Cell Research, have warned the public against businesses engaged in the marketing of cell-based treatments that have not undergone adequate testing.

The researchers highlight that it is unclear whether these warnings reached individuals and their loved ones or significantly affected public understanding of the risks of receiving unlicensed and unproven stem cell treatments for COVID-19.

They also indicate that it is unclear whether these societies and organizations have an important role in convincing regulatory bodies to increase enforcement in this space. Nevertheless, at the time of writing, the FDA and Federal Trade Commission have issued 22 letters to businesses selling unproven and unlicensed cell-based therapies.

And while many of these companies have ceased market activity, the presence of other companies continuing to pedal the same claims makes it clear that regulatory bodies must increase their enforcement.

Additionally, the researchers question whether warning letters are sufficient to disincentivize clinicians and others to sell unlicensed products. They write:

If companies and affiliated clinicians are not fined, forced to return to patients whatever profits they have made, confronted with criminal charges, subject to revocation of medical licensure, or otherwise subject to serious legal and financial consequences, it is possible that more businesses will be drawn to this space because of the profits that can be generated from selling unlicensed and unproven cell-based products in the midst of a pandemic.

The researchers conclude that regulators should increase enforcement against unproven and unlicensed therapies for COVID-19.

They also say that science communicators should report on scientific claims more realistically and include the public in more discourse.

In the U.S. and elsewhere, there are regulations and enforcement mechanisms that deal with harms caused by unproven and unlicensed cell-based interventions and false advertising claims, said Dr. Ikonomou. It may be preferable to implement existing regulations more vigorously than introduce new ones.

Stakeholders, such as scientific, professional, and medical associations, can contribute towards this goal with reporting and monitoring of cell therapy misinformation. There is a shared responsibility to combat cell-therapy related misinformation and disinformation that undercuts legitimate research and clinical efforts and portrays unproven interventions as silver bullets for COVID-19, he concluded.

For live updates on the latest developments regarding the novel coronavirus and COVID-19, click here.

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COVID-19: Researchers warn against overhyping early-stage therapies - Medical News Today

When youre struggling to lose weight, it might be tempting to want to try every pill and potion on the internet that promises to blast, burn or melt the pounds away in a matter of weeks. The thing is, those concoctions could make things worse instead of better. So whats the skinny on herbal weight loss supplements? Obesity medicine physician Shweta Diwakar, MD, helps us understand how they work and why its better to stick with a supervised weight loss program.

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According to Dr. Diwakar, there is a lack of high-quality evidence to suggest how herbal weight loss supplements work.

Herbal supplements claim to cause weight loss through:

Most herbal supplements have limited or no consistent data to support long-term weight loss efficacy and safety. They also have the potential for adverse interactions between supplements and prescription medications. Unlike medications, supplements are not intended to treat, diagnose, prevent or cure diseases. Therefore, claims such as reduces pain or treats heart disease arent substantiated. Claims like these can only legitimately be made for drugs that go through scientific rigor, a process thats not routinely followed for dietary supplements, says Dr. Diwakar.

One mistake that people make is thinking that herbal supplements are good for them because the ingredients arent synthetic. Dr. Diwakar points out that herbs are not always safe just because theyre natural. In fact, increased herbal and dietary supplement (HDS) use is directly proportional to increased HDS-induced liver injuries.

HDS-induced liver injuries account for about 20% of the cases of liver damage in the U.S. The major implicated ingredients for these cases include anabolic steroids and green tea extract. Many weight loss supplements that are considered unsafe can be found online. Its important to recognize that these products can come with associated risks.

If youre getting an herbal product from a retail chain, keep in mind that the salesperson might have limited knowledge about how the product works. They also might not be aware of reported problems or how the herbs might interact with medications that you may be taking. Many herbal manufacturers also make false claims about the health benefits of these products. For all of these reasons and the lack of proven health benefits, its best to avoid herbal weight loss supplements or to talk to your healthcare provider about other options.

Other things to keep in mind should you still decide to try an herbal weight loss supplement:

Here are some key points about common herbal weight loss products and some insights as to their effectiveness as weight loss agents.

Ephedrine: Ephedrine is a common ingredient in herbal dietary supplements used for weight loss. Its also an ingredient found in asthma medicine. In addition, ephedrine is used to make methamphetamine or speed.

Ephedrine can slightly decrease your appetite, but no studies have shown it to be effective in weight loss. Ephedrine can be dangerous. It can cause high blood pressure, changes in heart rate, trouble sleeping, nervousness, tremors, seizures, heart attacks, strokes and even death. Ephedrine can also interact with many prescription and over-the-counter medications. In the US, ephedra-containing dietary supplements are no longer available.

St. Johns wort: St. Johns wort, also called hypericum, is a plant that has been used for centuries to treat mental disorders, nerve pain, malaria, insect bites, wounds, burns and other conditions. More recently, St. Johns wort has been studied to treat depression, but studies have shown that it was no more effective than a placebo.

There arent too many studies that examine the use of St. Johns wort as a weight-loss agent. However, keep in mind that it shouldnt be combined with anything that contains tyramine aged cheeses, cured or processed meats, wine, pickled or fermented vegetables and citrus or tropical fruit to name a few.

It also shouldnt be combined with:

Overall, using St. Johns wort for weight loss isnt a good idea because its potentially very dangerous.

5-hydroxytryptophan (5-HTP). 5-hydroxytryptophan (5-HTP) is found in some over-the-counter weight loss formulas. This extract from a West African plant seed contains an ingredient that is linked to a rare and potentially deadly blood disorder. It has not been proven to be an effective weight-loss agent. Until more is known, 5-HTP products should be avoided.

Chitosan: This dietary supplement is made from chitin, a starch found in the skeleton of shrimp, crab, and other shellfish. Chitosan binds with fat in fatty food, moves it through the digestive tract and then, the fat is passed out of the body in bowel movements. Some research suggests that combining chitosan with a calorie-restricted diet might result in a small amount of weight loss. But taking chitosan without reducing caloric intake doesnt appear to cause weight loss. People with shellfish allergies might be allergic to chitosan as well.

Pyruvate: Pyruvate is formed when the body digests carbohydrates and proteins. Some research suggests that it may promote slight weight loss. Found in the form of pyruvic acid, pyruvate is in many different types of foods, including red apples, cheese, and red wine. Pyruvate appears to be safe, but its claims of boosting metabolism, decreasing appetite and aiding in weight loss need further study.

Aloe: Aloe, or aloe vera, is a plant that is related to cacti. Oral forms of aloe are added to herbal weight-loss products. Oral aloe causes bowel movements and many aloe weight-loss products are marketed as internal cleansers. Aloe supplements have not been proven to promote permanent weight loss. Taking oral aloe can lead to side effects such as abdominal cramping, diarrhea, electrolyte disturbances, and decreases in potassium. Therefore, taking oral aloe is likely unsafe, especially at high doses.

Cascara: Cascara is only marketed as a dietary supplement. It is a common ingredient in weight loss products and is mostly used as a laxative for constipation. Misuse of this herb can cause disturbances in electrolytes (such as potassium and sodium). Electrolytes help your body maintain normal functioning. Do not take if you are pregnant or lactating (can be passed into breast milk). Cascara may interact with medications such as digoxin and diuretics.

Dandelion: Dandelion is a natural diuretic (a substance that makes you urinate more often). This is how it causes weight loss. Dandelion has been known to cause allergic reactions. People who are allergic to ragweed and related plants (daisies, chrysanthemums, marigolds) are likely to be allergic to dandelion.

Glucomannan: Glucomannan is a sugar made from the root of the konjac plant (Amorphophallus konjac). It is available in powder, capsules, and tablet forms. Glucomannan might work in the stomach and intestines by absorbing water to form a bulky fiber that treats constipation. It may also slow the absorption of sugar and cholesterol from the gut. Glucomannan tablets are not considered safe as they can sometimes cause blockages of the throat or intestines. Glucomannan may interfere with blood sugar control. Blood sugar should be closely monitored if you have diabetes and use glucomannan.

Guarana: Made from the seeds of a plant native to Brazil, guarana is an effective central nervous system stimulant. It is used as a weight loss product due to its stimulant and diuretic effects. Guarana contains caffeine and may cause high blood pressure. Some of the extracts have been known to interact with anticoagulants (e.g., warfarin [Coumadin]) and lengthen the bleeding time in the event of a health emergency. Many advertisements state that guarana is free from side effects; however, this statement is not true. Side effects may include nausea, dizziness, and anxiety.

Yerba mate: Also known as Paraguay tea, yerba mate is a strong central nervous system stimulant (the doses typically used mimic that of 100 to 200 milligrams of caffeine). The main reported side effects excessive central nervous system stimulation (speeding up the bodys mental and physical activity) and high blood pressure. Yerba mate has not been proven as a weight-loss aid. A few cases of poisoning, which led to hospitalization, have been reported with the use of this product. When taken in large amounts or for long periods, yerba mate increases the risk of mouth, esophageal, laryngeal, kidney, bladder and lung cancers. This risk is especially high for people who smoke or drink alcohol.

Guar gum: Also known as guar, guar flour, and jaguar gum, guar gum is a dietary fiber obtained from the Indian cluster bean. Guar gum is often used as a thickening agent for foods and drugs. It has been studied for decreasing cholesterol, managing diabetes and weight loss. As a weight-loss product, it helps move foods through the digestive tract and firms up stool. It can decrease appetite by providing a feeling of fullness. However, like glucomannan, guar gum and guar gum preparations have been linked to causing blockages in the esophagus. The water-retaining ability of the gum permits it to swell to 10- to 20-fold and has led to gastrointestinal blockages. Guar gum can also cause large swings in blood glucose (sugar) levels. Diabetic patients should avoid this ingredient.

Herbal diuretics: Many herbal diuretics are commonly found in over-the-counter (OTC) weight-loss products and herbal weight-loss products. Most of the diuretics used OTC come from xanthine alkaloids (like caffeine or theobromine). Avoid anything that contains juniper seeds (capable of causing renal damage), equistine (neurotoxic and can cause brain damage) and horsetail/shave grass (contain several dangerous ingredients that can lead to convulsions or hyperactivity).

Herbal diuretics can interact with certain drugs like lithium, digoxin, or conventional diuretics such as furosemide or hydrochlorothiazide. They also do not provide enough water loss to be considered effective weight loss aids.

While many products out there suggest that they can help you lose weight fast, they can also come with a slew of health concerns. If you need help with starting your weight loss journey, talk to your provider. They can steer you in the right direction and help you find a program that is safe and effective.

Read more from the original source:
Is It Safe To Use Herbal Weight Loss Supplements? - Health Essentials from Cleveland Clinic

Ulcerative colitis (UC) is a type of inflammatory bowel disease that causes symptoms such as diarrhea, abdominal cramping, and bloody stools. Although weight loss is a common symptom of UC, the condition can sometimes cause a person to gain weight.

UC is a relatively common long-term condition that causes the immune system to react abnormally. This immune reaction produces inflammation in the colon and causes ulcers to appear in the colons inner lining.

A person with UC may experience some of the following symptoms:

UC can cause various other symptoms, which include fatigue, a loss of appetite, fever, nausea, and anemia.

These symptoms often only appear during flare-ups, which usually appear before a period of remission. When a person is in remission, they may experience few or no symptoms.

Although it is common to lose weight as a result of UC, some people may gain weight due to the disease.

UC can cause both weight gain and weight loss.

UC can affect a persons ability to digest food properly and absorb nutrients from it. Due to this, it can lead to serious vitamin deficiencies and malnutrition. Both of these effects can cause a person with UC to lose weight.

However, there are several reasons why UC can also cause a person to gain weight. These include:

There is not much research into whether UC can cause bloating. However, a 2016 study found that people with irritable bowel disease, which includes UC, had significantly worse belly pain, gas, and bloating than people in the general population.

Bloating is different than weight gain. Weight gain occurs over time when a person regularly eats more calories than they use through exercise and normal bodily activities.

Bloating occurs when a persons gastrointestinal tract is full of air or other gases.

When bloated, a person may find that their stomach feels full and tight as though they have eaten a big meal. This sensation can be uncomfortable or even painful, and it may cause a persons stomach to appear bigger than usual.

Learn about 18 ways to reduce bloating here.

There are several possible causes of weight gain in people with UC.

Some people with UC may have issues eating certain foods that typically form part of a nutritious diet, such as whole grains, cruciferous vegetables, fruits with skin and seeds, and nuts. Different foods can trigger flare-ups for different people.

Eating a well-balanced diet is a key factor in helping a person maintain a moderate weight. However, when certain foods trigger flare-ups, this can make eating a nourishing diet more difficult.

Learn more about the right diet for ulcerative colitis here.

Exercise is another key factor in helping a person maintain a moderate weight.

The Centers for Disease Control and Prevention (CDC) state that adults should get at least 150 minutes of moderate intensity physical activity or 75 minutes of vigorous intensity physical activity a week.

Some symptoms of UC may make it more difficult for a person to engage in regular exercise.

People with UC may experience abdominal pain, feel fatigued, and go to the bathroom a lot. This combination of symptoms can lower energy levels and impair the ability to exercise.

Some medications for UC can cause a person to gain weight. These include:

Corticosteroids, such as prednisone, may cause a person to gain weight. The long-term use of these drugs may also lead to a decrease in healthy muscle mass.

Biologics, or anti-tumor necrosis factor agents, are a common treatment for UC and may lead to weight gain.

For instance, some evidence links the common biologic treatment infliximab (Remicade) with weight gain. A 2018 study suggests that Remicade can cause weight gain in people with UC if they use it for an extended period. However, more research is necessary to confirm this effect.

Eating a balanced diet is key to maintaining a moderate weight.

The Crohns & Colitis Foundation recommends that people with UC avoid a number of possible trigger foods to minimize the likelihood of flare-ups.

Some of these foods may also contribute to weight gain. For example:

People with UC can identify foods that they can tolerate that are also healthy and contribute to a balanced diet.

These foods will vary among individuals but may include:

Learn more about what to eat to reduce colon inflammation here.

People with UC who are concerned about gaining weight can take steps to prevent it. These include:

Weight loss is a common symptom of ulcerative colitis. However, in some instances, this condition may cause a person to gain weight.

Some people with UC may struggle to eat a balanced diet, while others may be unable to exercise regularly due to symptoms such as stomach pain and fatigue. Some UC medications may also cause a person to gain weight.

A person may wish to try eating a varied, nutritious diet and getting regular exercise to prevent weight gain.

Originally posted here:
Ulcerative colitis and weight gain: Causes and weight loss tips - Medical News Today

It seems like its so easy to put weight on, but losing it is another story. While eating in a caloric deficit and getting regular exercise are the main things necessary for effective weight loss, it comes easier to some than others. There are lots of reasons that someone has a hard time losing weight, and it may even be an issue that extends far beyond eating well and exercising.

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The culprit might just be your metabolic function. 88% of our country suffers from metabolic dysfunction, says Dr, Alexandra Sowa, a dual-board certified doctor in both internal and obesity medicine, Its crucial to understand whats going on inside your body so you can make smart changes for better health. Dr. Sowa recommends undergoing a targeted lab panel before starting any health journeys, so that you can know exactly how your metabolism is functioning, and what might make weight loss more difficult for you.

But what is your metabolism, and what does it do? Your metabolism is an intricate collection of systems that are responsible for converting what you eat and drink into energy. Your metabolism serves a crucial function in your body, and making sure its at its peak performance is an important factor for losing weight.

Other than getting labs done, one way you can make weight loss easier is by having realistic expectations. Just 5% total body weight loss can have a big impact on long-term health. Dr. Sowa says, If you set out to lose 10% in the first week, youll give up after day three because there is no way of accomplishing that. Repeatedly starting and stopping health changes can really affect your brain and psyche, making it impossible to ever achieve your goal. Setting small, achievable goals one by one like walking every day or having vegetables at every meal is the best way to achieve sustainable weight loss.

Aside from that, something that Dr. Sowa recommends is planning your meals ahead of time. I tell my patients that if you start a weight loss goal without a plan on how to execute, it is really just a wish! She says, Youll be much more successful if you make food decisions rationally one time a week, instead of in tired, hungry and rushed states 21 times a week.

Of course, before you start any new healthcare or nutrition regimen, always consult with your doctor. But these are all factors to take into account that may give you the boost you need to meet your health goals.

Dr. Alexandra Sowa is a dual-board certified doctor of internal and obesity medicine, and the founder of SoWell Health, a consumer metabolic health company.

Read more here:
The Metabolic Factor You Might Be Missing Thats Making Weight Loss So Much Harder - SheFinds

Paul Wischmeyer was a teenage athlete when he learned firsthand just how devastating an intense illness can be. After spending the better part of a year severely sick and frequently hospitalized with undiagnosed severe inflammatory bowel disease, his colon perforated, landing him in the intensive care unit. When he finally recovered, he went from being a starter on his high school basketball team to being too weak to walk down the court profoundly disabled from just being in the hospital.

He built back his strength over the next few years, and eventually worked his way through medical school as a personal trainer in a competitive bodybuilding gym, where he helped clients sculpt their physiques by providing them with targeted workouts and having them add protein and other nutritional supplements to their diets. But it wasnt until his training in critical care medicine that Wischmeyer began to thread together his interest in bodybuilding with his interest in ICU recovery.

Critical care experts have long known that a stay in the ICU can lead to long-term weakness lasting months or even years after discharge, regardless of the specific illness. Wischmeyer was especially struck by his patients massive loss of muscle, which reminded him of his own experience.

Id watch people lose half their body weight in a short period of time and not be able to walk, he says.

Today, Wischmeyer, a critical care and nutrition physician at Duke University, is a leading voice among clinicians and scientists investigating whether increasing protein intake during and after hospitalization could be an important and long-overlooked component of recovery. Lean muscle melts away startlingly quickly in ICU patients, and muscle-wasting is a predictor of long-term impairment after hospitalization, studies show. Proponents of the approach say that protein, a nutritional cornerstone for body builders, may help critically ill patients retain muscle or rebuild it as well.

Protein is what everyone is interested in in right now, says Zudin Puthucheary, a clinical senior lecturer in intensive care at Queen Mary University of London. (Wischmeyer, like many researchers in the nutrition field, has received funding from industry.)

But some question whether simply adding more protein to patients diets will translate into increased muscle mass and better functioning. While several studies suggest that boosting protein levels early on after critical illness or surgery may improve recovery, they have mostly been small, and other studies have not shown a benefit.

Protein provision might be important, but there arent large studies to understand that yet, said Renee Stapleton, a pulmonologist and critical care physician at the University of Vermont Medical Center.

A handful of such studies are currently underway, but whether they will bring clarity to the protein picture remains to be seen.

Clinicians have a name for the long-term disability some people experience after an ICU stay: ICU-acquired weakness. Critical care physician Margaret Herridge of Toronto General Hospital began quantifying the effect some two decades ago. More than half of people in their 40s and 50s who spend a week on a ventilator dont return to work a full year after their hospital stay, she found, and a third never do. Even five years later, patients on average recover only three-quarters of the stamina and 6-minute walking distance of their age- and sex-matched peers.

The COVID-19 pandemic has highlighted this issue by bringing huge waves of patients to the ICU. People hospitalized with COVID-19 tend to stay in the ICU longer than other patients, and that, along with the drugs and sedation they receive, likely ratchets up the risk of disability afterwards. I think COVID has highlighted for the general public a lot more about what happens in the ICU, including the challenge of reaching a full recovery, says Leeanne Chapple, a critical care dietician at the University of Adelaide in Australia.

Researchers think that the massive muscle wasting that occurs during a critical illness deserves much of the blame for making recovery difficult.

The first thing we do when anything bad happens is we stop making muscle, says Puthucheary. Not only that, the body also breaks down existing muscle through a process called catabolism. During muscle catabolism, proteins stored in muscle tissue are broken down into smaller molecules called amino acids and energy is released. That breakdown happens quickly: A person who undergoes surgery or who spends time in the ICU can lose up to a kilogram, or 2.2 pounds, of muscle mass per day during the acute stages of their illness.

Id watch people lose half their body weight in a short period of time and not be able to walk, Paul Wischmeyer

Theoretically, adding more protein to a patients diet can help minimize the muscle loss. Yet nutrition has traditionally gotten short shrift in medicine, some experts say; a 2019 report from researchers at Harvard University called for better education about nutrition during medical training. This is especially relevant to critical care, a specialty in which monitoring vital statistics, stamping out infections, and generally ensuring survival has been paramount, says Daren Heyland, a critical care physician at Queens University in Kingston, Canada.

But the mindset is shifting as physicians start considering nutrition as something that is really modulating the underlying disease process, rather than merely playing a supporting role, Heyland says. It is a major paradigm shift.

Ironically, this shift is driven by improvements in critical care. Today, doctors can save people from trauma and illnesses that would have led to death just two decades ago.

With all this great technology, are we creating survivors or victims? Wischmeyer says. Theres this epidemic of impaired quality of life that we have to address. And I think that is drawing a lot more attention to nutrition.

Dietary guidelines recommend that a healthy adult should consume around 0.8 grams of protein per kilogram of body weight each day. Current intensive care guidelines, meanwhile, suggest that adults receive 1.2 to 2 grams of protein per kilogram per day, generally delivered through a feeding tube. Wischmeyer and other experts advocate for amounts at the high end of that range, depending on a persons age and other factors.

Yet its not just a question of raising protein targets; clinicians need to ensure those targets are actually being met as studies in U.S. hospitals show that patients are often getting less than half the recommended amount. We are not getting anywhere near the lowest level of recommended protein, says Wischmeyer.

Nutrition interventions are challenging to study particularly in critically ill people, who are a heterogenous group. A blood pressure pill has a measurable physiological effect, and a clinician can see within hours of administering it whether it has done its job. But thats not the case for something like protein.

Not only would it take much longer to effect a change in body composition, there are no tests to track whether muscle cells are actually able to use the protein, says Chapple. Additionally, the timeframe of ICU interventions is generally limited to the week or two that a person spends there.

Most critical care studies have tested whether an intervention improves mortality in the months or year after an illness. But expecting a week of protein shakes to determine whether a person lives or dies is unrealistic, Wischmeyer says. Only recently have some studies begun using more nuanced endpoints measuring changes in a persons quality of life, such as their ability to stand up from a seated position or walk a certain distance.

Still, the idea that patients will benefit from increased protein does align with what researchers know about building back muscle after its intense loss, which was comprehensively demonstrated in a study called the Minnesota Starvation Experiment. The study, which ran from 1944 to 1945 and would probably not pass an ethics review today tracked the effects on 36 men of slashing caloric intake in half for six months. The researchers found that the loss of lean muscle mass was extraordinarily hard to reverse, and doing so required sharply increasing the mens calories and protein intake for as long as two years.

Past studies of athletes have helped researchers understand the cellular processes that occur when a person gains muscle. But its not clear how these processes work in critically ill people, says Arthur van Zanten, a critical care physician at Gelderse Valley Hospital and a professor at the Wageningen University and Research in the Netherlands. His work has shown that these patients usually have poorly functioning mitochondria organelles that provide energy to cells in the form of adenosine triphosphate, or ATP. Without enough energy, the body cant build muscle, no matter how much protein a patient consumes, van Zanten says.

Puthucheary and his colleagues are conducting a small study to test whether ketones an alternative fuel source derived from the bodys breakdown of fat or an amino acid metabolite called hydroxy methylbutyrate might work better. But given the altered physiology associated with critical illness, building muscle may simply prove too difficult, he says. For this reason, Puthucheary is also focusing on trying to prevent muscle wasting, which likely involves a different set of metabolic mechanisms.

Rather than making someone whos sick unsick, we are trying to work with the sick physiology, he says.

As researchers continue to investigate how exactly protein and related factors can affect the physiological processes that underlie recovery, a handful of large randomized trials of between 800 to 4,000 participants are currently investigating the basic question of whether increasing protein intake in the ICU improves recovery. A smaller trial combines protein delivery with exercise. In the next two or three years we will know exactly what is happening, says van Zanten. Im personally convinced the higher protein groups will do better.

Puthucheary is less certain for one thing, because most of them dont include exercise, which is also a key component of building muscle, he says but time will tell.

Other studies are exploring interventions that begin after a patient has recovered enough to leave the ICU. Wischmeyers team, for example, is using principles from elite athletic training to develop a diet and training regimen that people can start in the hospital, right after they leave the ICU, and then they can continue at home. Van Zanten and his colleagues are also investigating nutritional and other strategies for promoting recovery in the months after an ICU stay.

That long-term window is virtually unexplored, yet that period may offer an untapped opportunity, van Zanten says. In the ICU, clinicians can monitor precisely what nutrients a person receives, but thats much tougher after discharge. Peoples food intake often slumps when they are sent home, but with inflammation and catabolism resolving, its when protein and other nutritional interventions, as well as physical activity, are likely to be especially effective. It may not always be possible to restore function fully, says van Zanten, but I am very convinced that we can do a better job.

Alla Katsnelson is a science journalist based in Northampton, Massachusetts. Her work has appeared in Chemical & Engineering News, Scientific American, The New York Times, and other outlets.This article was originally published on Undark. Read the original article.

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