ConclusionsGenetically associated increased BMI and body weight could be mitigated by increasing fruit and vegetable intake, and the beneficial effect of improving fruit and vegetable intake on weight management was more pronounced in individuals with greater genetic susceptibility to obesity.
Improving fruit and vegetable intake attenuates the genetic association with long-term weight gain
Boosting daily nut consumption linked to less weight gain and lower obesity risk
Increasing nut consumption by just half a serving (14 g or ½ oz) a day is linked to less weight gain and a lower risk of obesity, suggests a large, long term observational study, published in the online journal BMJ Nutrition, Prevention & Health.
Journal Reference:
Xiaoran Liu, Yanping Li, Marta Guasch-Ferré, Walter C Willett, Jean-Philippe Drouin-Chartier, Shilpa N Bhupathiraju, Deirdre K Tobias. Changes in nut consumption influence long-term weight change in US men and women. BMJ Nutrition, Prevention & Health, 2019; bmjnph-2019-000034 DOI: 10.1136/bmjnph-2019-000034
Eating nuts linked with lower risk of fatal heart attack and stroke
Eating nuts two or more times per week was associated with a 17% lower risk of cardiovascular mortality compared to consuming nuts once every two weeks. The connection was robust even after adjusting for factors that could influence the relationship such as age, sex, education, smoking, and physical activity. Nut intake was inversely associated with the other outcomes but lost significance after adjustment.
Reading Time: 5 minutes So apparently Paul Saladinos and Mikhaila Peterson have recently been talking about me on a podcast. I haven’t had a chance to listen to the podcast, and I probably won’t. But apparently it had something to do with my statements that the benefits of the carnivore diet are caused by calorie restriction. So I will…
via How the carnivore diet works. — Nutritional revolution
Some clear thinking on this topic and should be shared with anyone who has a firm unshakeable opinion in the superiority of their personal beliefs on the ideal human diet.
Thank you Kevin.
Plant Protein Linked to Longer Life
Link above is to NEJM Journal Watch article.
Conclusions and Relevance In this large prospective study, higher plant protein intake was associated with lower total and CVD-related mortality. Although animal protein intake was not associated with mortality outcomes, replacement of red meat protein or processed meat protein with plant protein was associated with lower total, cancer-related, and CVD-related mortality.
JAMA Internal Medicine article (Free abstract)
Note: Study focused on Japanese adults.
ConclusionsReduction in dietary fat with corresponding increase in vegetables, fruit, and grains led to benefits related to breast cancer, CHD, and diabetes, without adverse effects, among healthy postmenopausal US women.
According to Dr. Sadeghi, fiber-rich foods are generally enough to boost and maintain a healthy gut biome. While companies claim to have packaged the secret to digestion via fermented foods—such as yogurt, sauerkraut, kombucha, wine, and cheese—the truth is there is no recognized scientific evidence to support these claims. Dr. Sadeghi stated, “There are no studies which have actually looked at whether these probiotics get incorporated into the gut mucosa or get discarded into the stool. In fact, we don’t even know for sure they aren’t harmful. In a recent study published in Cell, researchers looked at whether probiotics get incorporated into the mucosa post antibiotic therapy to restore gut health.[1] They did colonoscopies on two groups of individuals and samples their biome. Both groups received antibiotics. One group received probiotics and the other group did not receive probiotics. They wanted to know whether taking probiotics restored the health of the gut faster. To their surprise, the group that didn’t get probiotics recovered the biome faster!”
Gastroenterologist Busts Link Between Fermented Dairy and Gut Health
Link to Dr. Angie Sadeghi’s website.
New data released by The Good Food Institute (G.F.I.) and the Plant-Based Foods Association (P.B.F.A.) show plant-based foods sales significantly outpaced overall grocery sales last year. U.S. retail sales of plant-based foods grew 11% — five times more than total food sales — bringing the total plant-based market to $4.5 billion.
Read the entire Food Business News article here.
The following is not an endorsement of either product but simply nutrition labels for educational purposes. I am not compensated for my efforts on this blog. DISCLAIMER: I did download an app to my phone and got the burrito for FREE.
Both food products are meat free. The burrito is prepared with cheese and sour cream. The second Nutrition Facts represents a commercially prepared veggie burger, no bread or bun.
Take Home Lesson:
Association of Sugary Beverage Consumption With Mortality Risk in US Adults
Question – Is the consumption of sugary beverages (ie, sugar-sweetened beverages and fruit juices) associated with an increased mortality risk?
Findings – In this cohort study of 13 440 black and white adults 45 years and older observed for a mean of 6.0 years, each additional 12-oz serving/d of sugary beverages was associated with an 11% higher all-cause mortality risk, and each additional 12-oz serving/d of fruit juice was associated with a 24% higher all-cause mortality risk. Similar associations were not observed for sugary beverage consumption and coronary heart disease mortality.
Meaning – These results suggest higher consumption of sugary beverages, including fruit juice, is associated with increased mortality.
Half of the study population came from the Stroke Belt/Buckle.
Sweet tea, fried chicken and a stick of butter in almost everything else.
I like to go past the headlines and read the research. Enjoy!
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