When the researchers looked at the functions of the genes in the three sample types, they found that the ancient and non-industrial groups contained a diverse array of genes linked with the breakdown of starches. This indicates that the diets of the ancient and non-industrialised populations were high in complex carbohydrates, like vegetables and grains.
In the general linear model adjusted for age, sex, comorbidities, and BMI, serum 25(OH)D concentrations were significantly lower among COVID-19 patients than the 2018–2019 controls [ln transformed values of 3.32 ± 0.04 vs. 3.46 ± 0.022 ln (nmol/L), P = 0.014]. Multivariable logistic regression showed that male sex (OR: 2.26; 95% CI: 1.06, 4.82), advanced age (≥65 y) (OR: 4.93; 95% CI: 1.44, 16.9), and vitamin D deficiency (<30 nmol/L) (OR: 2.72; 95% CI: 1.23, 6.01) were significantly associated with COVID-19 severity (all P < 0.05).
These findings suggested that vitamin D deficiency impacts COVID-19 hospitalization and severity in the Chinese population.
Vitamin D Deficiency Is Inversely Associated with COVID-19 Incidence and Disease Severity in Chinese People — The Journal of Nutrition, Volume 151, Issue 1, January 2021, Pages 98–103, https://doi.org/10.1093/jn/nxaa332
By many measures, the population of the United States is the unhealthiest of any high-income country despite spending much more money, as a share of the economy, on health care. The incidence of chronic disease is higher and life expectancy is lower.
Many chronic conditions plaguing Americans, such as obesity, diabetes, and high blood pressure, are avoidable with a prudent diet and lifestyle. Today, more than 42% of American adults have obesity, as do 19.3% of children of age 19 and under. The U.S. has the world’s 12th-highest obesity rate, after Kuwait. (The top 10 are all small Pacific island nations.)
Diet makes a difference. Nearly half of all deaths in the U.S. from heart disease, stroke, and type 2 diabetes are associated with diet, such as the over-consumption of processed meats and sugar-sweetened beverages and insufficient intake of fruits, vegetables, and whole grains.
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.
In this community‐based cohort of US adults without cardiovascular disease at baseline, we found that higher adherence to an overall plant‐based diet or a pro-vegetarian diet, diets that are higher in plant foods and lower in animal foods, was associated with a lower risk of incident cardiovascular disease, cardiovascular disease mortality, and all‐cause mortality. Healthy plant‐based diets, which are higher in whole grains, fruits, vegetables, nuts, legumes, tea, and coffee and lower in animal foods, were associated with a lower risk of cardiovascular disease mortality and all‐cause mortality.
Our study is one of the few studies that used data from a general population. Prospective studies of Seventh‐Day Adventists in the United States and Canada found that vegetarians had a lower risk of cardiovascular disease mortality and all‐cause mortality compared with nonvegetarians.4 The EPIC (European Prospective Investigation Into Cancer and Nutrition)‐Oxford study of vegetarians, vegans, and health‐conscious individuals reported that the risk of incident ischemic heart disease and deaths caused by circulatory disease was lower in vegetarians than nonvegetarians.5, 24 However, these findings were not replicated in population‐based studies in Australia and the United States.6, 13 Notably, a prior study that used data from a nationally representative sample administered a brief questionnaire that assessed the frequency with which participants consumed specific types of animal food (red meat, processed meat, poultry, or fish or seafood) to characterize participants’ dietary intakes.6 Such dietary measurement may not have adequately represented dietary patterns on the basis of abundance of plant foods relative to animal foods. The plant‐based diet indexes we used in this study captured a wider spectrum of intake of plant foods and animal foods, leveraging the available dietary data, and allowed us to move away from defining plant‐based diets strictly based on exclusion of animal foods.
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.
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!
It all started with an argument. Opening the refrigerator door. I say to my wife, scowling, “Why do we have so much cheese? We have talked about this.” Compared to milk, cheese is less nutrient dense and contains more calories. 1,211 more words