Conclusion All NAFLD histological stages were associated with significantly increased overall mortality, and this risk increased progressively with worsening NAFLD histology. Most of this excess mortality was from extrahepatic cancer and cirrhosis, while in contrast, the contributions of cardiovascular disease and HCC were modest.
Published in the British Journal of Nutrition the research has found higher consumption of cruciferous vegetables, such as broccoli, Brussels sprouts and cabbage, is associated with less extensive blood vessel disease in older women.
Using data from a cohort of 684 older Western Australian women recruited in 1998, researchers from ECU’s School of Medical and Health Sciences and The University of Western Australia found those with a diet comprising more cruciferous vegetables had a lower chance of having extensive build-up of calcium on their aorta, a key marker for structural blood vessel disease.
Dr Blekkenhorst said women in this study who consumed more than 45g of cruciferous vegetables every day (e.g. ¼ cup of steamed broccoli or ½ cup of raw cabbage) were 46 percent less likely to have extensive build-up of calcium on their aorta in comparison to those consuming little to no cruciferous vegetables every day.
Research professor of medicine Martha Shrubsole, Ph.D., and colleagues at Vanderbilt University Medical Center have published the first study to evaluate intakes of meat, cooking methods and meat mutagens and risk of developing sessile serrated polyps (SSPs, also called sessile serrated lesions). Shrubsole previously reported that consuming high levels of red meat increased the risk of developing all types of polyps, but that the likelihood of developing SSPs was two times greater than the risk of developing adenomas and hyperplastic polyps (HP).
Conventional colorectal adenomas are the precursor lesions for most colorectal cancers. SSPs, however, represent an alternative pathway to carcinogenesis that may account for up to 35 percent of colorectal cancers. Because a diagnostic consensus for SSPs was not reached until 2010, few epidemiologic studies have evaluated risk factors.
In conclusion, these two outstanding studies support the fact that (1) it is not the quantity of calories per se that matters but the quality of the diet and (2) even in subjects of advanced age, adherence to a MedDiet is rapidly associated with different metabolic effects and reduced disease risk factors.
The media is extremely loud on this subject and the percentage of vegetarians in the United States is approximately 5% or less.
Fast food is still fast food, meat or no meat.
My post is not an endorsement.
I haven’t eaten at a Taco Hell in years. And the availability of 50 meat free items is not going to entice me to start eating there again. If you’re eating less meat for health reasons that’s fine. But don’t pursue your meat-free lifestyle with fast food.
The mice on the high-fat, high-protein diet developed worse atherosclerosis — about 30% more plaque in the arteries — than mice on the high-fat, normal-protein diet, despite the fact that the mice eating more protein did not gain weight, unlike the mice on the high-fat, normal-protein diet.
“This study is not the first to show a telltale increase in plaque with high-protein diets, but it offers a deeper understanding of the impact of high protein with the detailed analysis of the plaques,” Razani said. “In other words, our study shows how and why dietary protein leads to the development of unstable plaques.”
Higher intake of ultraprocessed foods (for example, packaged snack foods) is associated with increased risk for type 2 diabetes, according to a prospective study in JAMA Internal Medicine.
Over 100,000 French adults completed a series of 24-hour dietary recall questionnaires over a 2-year period. During a median follow-up of 6 years, roughly 820 participants were diagnosed with type 2 diabetes.
After adjustment for body-mass index, physical activity, and other confounders, participants who ate more ultraprocessed foods were at higher risk for diabetes. In particular, the risk increased by 13% with each 10% increase in the proportion of diet comprising ultraprocessed foods.
The authors note that in previous studies, ultraprocessed foods have been linked to increased risks for cancer, cardiovascular disease, and mortality.
The company’s chopped “chicken” is made with pea and wheat protein, herbs such as sage and thyme, and salt and pepper, without preservatives, additives, or artificial flavors or colors. “I think that in the plant-based category, there’s so much innovation and so much excitement going around with what we can develop in a lab and what science can really add to the category,” Song says. “But at the end of the day, this is ‘We’re in the food space,’ and I think people are forgetting that this needs to be food.”
Of course I picked up the package despite the pricey price tag of $6.99 for two patties. The list of ingredients was too long to read. My mind immediately said “highly processed” and I skipped the list. Instead my eyes saw the deeply discounted price of $0.99. Ninety nine cents. Less than a buck. I didn’t buy any. No one else in the store seemed to be buying any either.
An earlier post of mine focused on meat alternatives in fast foods. My conclusion was and is fast food is fast food whether prepared with meat or with a meat alternative.
For the moment this is still a free country (I live in the US). I am not going to tell anyone what to buy or what to eat. I’ve eaten both of the leading brands of bleeding plant based meatless burgers. Both tasted fine but after digging in a little deeper I won’t be buying or eating any more of these plant based bleeders from any major corporation.
Ethical and environmental issues of meat production aside, it’s difficult to ignore the number and nature of the ingredients necessary to reproduce the taste and texture of a single-ingredient food. Aside from water, just about everything in the Beyond and Impossible burgers is highly processed, and many ingredients bear a striking resemblance to those often found in foods considered responsible, at least in part, for the current epidemic of obesity and chronic disease affecting numerous populations around the world.