Feature Channels: Nutrition

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Massachusetts Childhood Obesity Research Demonstration Project (MA-CORD)

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Children with eosinophilic esophagitis (EoE) – a chronic inflammatory disease that injures the esophagus – who temporarily eliminated cow’s milk, wheat, egg and soy from their diet for eight weeks had their symptoms and esophageal swelling resolve, according to a study published in Clinical Gastroenterology and Hepatology. This elimination diet is less restrictive than the standard of care six-food elimination diet that is approved to treat EoE, a condition in which an abnormal immune response is triggered by certain foods, causing symptoms that range from difficulty swallowing to abdominal pain and vomiting. After remission, foods are reintroduced one by one until the food that triggers esophageal swelling and symptoms is identified and eliminated from the child’s diet. This is a lengthy process that involves multiple endoscopies to monitor the effect of reintroduced foods on the esophagus.

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For college students, summer can be the time for a new lesson: how to take charge of their health.

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The Mediterranean diet, rich in plant-based foods, is associated with a variety of health benefits, including a lower incidence of dementia.

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Researchers in the Department of Pediatrics at UT Southwestern Medical Center have identified the most effective treatment approach for children diagnosed with iron-deficiency anemia (IDA).

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Onions are low in calories and packed with vitamins, minerals and antioxidants. However, as everyone from expert chefs to culinary novices has learned, onions can bring a tear to your eye, and an expert from the Texas A&M College of Medicine explains why that happens.

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A four-year study conducted by researchers from the National University of Singapore showed that a combination of nutritional, physical and cognitive interventions can reverse physical frailty in elderly people.

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The Institute for Global Food Security at Queen’s University Belfast will lead one of the world’s largest food safety projects across Europe and China.

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Patients who are at risk for malnutrition when undergoing heart surgery now can be more quickly and easily identified, leading to intervention and potentially better surgical outcomes, according to a study published online today in The Annals of Thoracic Surgery.

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A plant found throughout Southeast Asia traditionally used to treat arthritis and rheumatism contains a potent anti-HIV compound more powerful than the drug AZT, according to a new paper published in the Journal of Natural Compounds.

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By developing a new approach to imaging and manipulating particular groups of neurons in the mouse brain, scientists at Beth Israel Deaconess Medical Center (BIDMC) have identified a pathway by which neurons governing feelings of hunger influence distant neurons involved in the decision of whether or not to react to food-related cues. Their findings could open the door to targeted therapies that dampen food cue-evoked cravings in people with obesity. The research was published online today in the journal Nature.

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Researchers detail a molecule that acts as a molecular pilot light required to turn on the brown fat furnace. Brown fat burns sugar and fat to produce radiant heat in the body. These cells are of interest because some of the sugar and fat they burn is stored in the body and might otherwise lead to increases in white fat, the form that increases in obesity.

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Within five years, consumers may begin using a device smaller than a flip phone to monitor the air, test their food or diagnose what germ caused an upset stomach. And the root of this capability points to what now is only for scientists — genome sequencing.

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A new study at the Weizmann Institute of Science reveals that there is no difference between the health effects of “wholesome” and white bread – rather, one’s gut microbiome affects individual response.

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Using data from more than 2,100 Canadian children, the researchers found that infants who avoided cow’s milk products in their first year were nearly four times as likely to be sensitized to cow’s milk compared to infants who consumed cow’s milk products before 12 months of age. Similarly, infants who avoided egg or peanut in their first year were nearly twice as likely to be sensitized to those foods compared to infants who consumed them before 12 months of age.

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Consuming at least three servings of low-fat dairy a day is associated with a greater risk of developing Parkinson’s disease compared to consuming less than one serving a day, according to a large study published in the June 7, 2017, online issue of Neurology®, the medical journal of the American Academy of Neurology.

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Eggs significantly increased growth in young children and reduced their stunting by 47 percent, finds a new study from a leading child-nutrition expert at the Brown School at Washington University in St. Louis. This was a much greater effect than had been shown in previous studies.

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As most college students’ diets are low in fruits and vegetables and high in calories, sugar, fat, and sodium, researchers from the University of Toronto and Memorial University of Newfoundland created a cross-sectional study to examine whether messaging encouraging fruit, vegetable, and water intake could influence the habits of university students.

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After months of negotiations and two Continuing Resolutions, Congress reached an agreement to fund the federal government's FY 2017 budget on May 5th. This budget package represents the first time that Congress permitted federal research funding to help our military members and their families affected by eating disorders.

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One additional injection of insulin three hours after eating has been shown to protect people with type 1 diabetes from cardiovascular disease – the leading cause of death among people with the condition

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New findings suggest eating late at night could be more dangerous than you think. Compared to eating earlier in the day, prolonged delayed eating can increase weight, insulin and cholesterol levels, and negatively affect fat metabolism, and hormonal markers implicated in heart disease, diabetes and other health problems, according to results from researchers at the Perelman School of Medicine at the University of Pennsylvania.

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A new study finds that U.S. dairy products are a significant source of the MK form of vitamin K and indicates that MK forms of the nutrient are more present in commonly-consumed foods than previously thought.

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We've just begun National Dairy Month, a good time to remind consumers where their milk and other dairy products come from. UF/IFAS researchers use genomic testing to ensure farmers produce the best dairy cattle.

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The Academy of Nutrition and Dietetics, the world’s largest organization of food and nutrition professionals, has appointed eight registered dietitian nutritionists to three-year terms as media spokespeople.

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Nineteen national leaders in nutrition, health and business will serve as the 2017-2018 Board of Directors of the Academy of Nutrition and Dietetics. Representing more than 100,000 credentialed practitioners, the Academy is the world’s largest organization of food and nutrition professionals.

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Registered dietitian nutritionist Donna S. Martin begins her one-year term on June 1 as the 2017-2018 President of the Academy of Nutrition and Dietetics, the world’s largest organization of food and nutrition professionals. Martin, of Augusta, Ga., served as the Academy’s president-elect during 2016-2017.

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“Basically, cow’s milk helps to meet nutrient needs, and some research suggests it may help to protect against some of the major chronic diseases,” said Gail Kauwell, a UF/IFAS professor in food science and human nutrition.

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The Academy for Eating Disorders (AED) is proud to announce the release of the World Eating Disorder Healthcare Rights, an important document developed by the AED’s Patient/Carer Committee in an effort to promote excellence in eating disorders care by leveraging patient, carer, and professional partnerships.

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Your body needs salt to work properly -- but too much can be bad for your health.

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The Administration’s proposed budget for 2018 contains funding cuts to nutrition assistance programs, food and nutrition research and health care infrastructure that provide a safety net for our country’s most vulnerable populations and the evidence base to support good nutritional health. The Academy of Nutrition and Dietetics asks Congress to fully fund these vital food, nutrition, and health programs and services.

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It is the first study showing improved depression scores with a probiotic. It adds to the whole field of microbiota-gut-brain axis, providing evidence that bacteria affect behavior.

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A new Iowa State University study may have identified the link that explains years of conflicting research over a mitochondrial gene and the risk for Alzheimer’s disease.

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The average American consumes nearly 2,000 mg a day over most adults’ ideal amount of sodium intake, excluding salt added at the table. Sodium found in restaurant, pre-packaged and processed foods, and foods like canned vegetables can increase heart disease and stroke risk, among others.

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A new study of obese people suggests that changes in their brains’ reward regions make them more prone to overeating, and that women and men exhibit different brain activity related to overeating.

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About 13 percent of American households experienced food-insecurity in 2015, according to the U.S. Department of Agriculture. That is 29.1 million adults and 13.1 million children. Within that group are more than 3 million Florida residents.

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Colon cancer patients who have a healthy body weight, exercise regularly and eat a diet high in whole grains, fruits and vegetables have a significantly lower risk of cancer recurrence or death, according to a research team led by UC San Francisco investigators. This finding represents an analysis of data collected on patients participating in a national study for people with stage III colon cancer.

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Children of migrants to Chinese cities have lower rates of obesity than youngsters in more affluent established urban families - probably because their grandparents are not around to over-feed them, a new study has found.

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New research shows that pasta consumption in children and adolescents is associated with a better diet quality than that of children who do not eat pasta.

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The Academy for Eating Disorders applauds the stance taken by France to rein in fashion industry pressures on professional models to be extremely thin as a condition of employment.

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A University of Colorado Cancer Center clinical trial is now recruiting prostate cancer patients who would otherwise be on a watch-and-wait protocol to test the ability of grape seed extract to slow the rise of prostate-specific antigen (PSA), a common marker of prostate cancer progression.

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A Kansas State University researcher recently discovered that a commonly used spice is a champion at reducing carcinogenic compounds in grilled meats.

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When the excruciating pain of a pancreas attack sends someone to the hospital, eating is probably the last thing they’re thinking of. For decades, medical teams have kept such patients away from solid food for days. But new research finds that patients who get food early in their illness may get out of the hospital quicker – without any added risk or problems.

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Researchers have found a new, more accurate way to determine if adolescents are overweight, important findings considering many school districts label adolescents — who tend to be more vulnerable to weight bias and fat shaming than adults — as obese.

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Researchers at the Johns Hopkins Bloomberg School of Public Health’s Center for a Livable Future calculated the nutritional value of food wasted in the U.S. at the retail and consumer levels, shining a light on just how much protein, fiber and other important nutrients end up in the landfill in a single year.

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A new study suggests that the use of tomato — a key food of the Mediterranean diet — should be explored to develop supportive strategies against gastric cancer

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Americans and Norwegians with systemic sclerosis had higher levels of bacteria that can cause inflammation and lower levels of bacteria that are believed to protect against inflammation compared with healthy people.