A chemical modification of RNA that can be influenced by diet appears to play a key role in polycystic kidney disease, an inherited disorder that is the fourth leading cause of kidney failure in the U.S., UT Southwestern researchers report in a new study. The findings, published online today in Cell Metabolism, suggest new ways to treat this incurable condition.
A study of U.S. dietary trends over 16 years finds food consumed from typical sources, such as restaurants, grocery stores, schools, and work, is mostly of poor nutritional quality, with the exception of food from schools. Disparities in dietary quality by race, ethnicity, and income persist.
The Academy of Nutrition and Dietetics Foundation is accepting applications for a new Advancing Diversity in Dietetics Scholarship that will provide $25,000 each to two aspiring registered dietitian nutritionists of diverse backgrounds and cultures.
Worldwide 39 percent of the adults were overweight in 2016, according to statistics of the World Health Organization. In the US the prevalence of obesity was 42.4 percent in 2017/2018, according to a survey of the National Center for Health Statistics (NCHS).
Is precision nutrition all hype or the future of nutrition? How has the COVID-19 pandemic affected food access and choices? Do our nutritional needs change as we age? How can the world sustainably feed its growing population?
A recent study finds that unhealthy eating behaviors at night can make people less helpful and more withdrawn the next day at work.
Russian researchers have developed an inexpensive, safe, and reliable packed eggs surface disinfection technology.
MacNeal Hospital, located in Berwyn, Illinois and part of Loyola Medicine, has launched the Surplus Project to package excess hospital and cafeteria food for delivery to nearby shelters and transitional housing. Each Tuesday and Thursday morning, staff volunteers pack individual meals and desserts – labeled with nutrition information, including allergens – along with beverages, fruit, vegetables and other available food. The group packs approximately 75 meals each day, or 150 meals a week, adhering to strict state and local food safety guidelines. (View a video on the Surplus Project).
For years, research to pin down the underlying cause of Alzheimer's Disease has been focused on plaque found to be building up in the brain in AD patients.
A study led by researchers at UCLA and CHLA has shown that a combination of modest dietary changes and exercise can dramatically improve survival outcomes for those with acute lymphoblastic leukemia, the most common childhood cancer.
A new Viewpoint article argues that today’s health and equity challenges call for the U.S. to shift from “food insecurity” to “nutrition insecurity” in order to catalyze appropriate focus and policies on access not just to food but to healthy, nourishing food.
Increased consumption of flavanols - a group of molecules occurring naturally in fruit and vegetables - could protect people from mental stress-induced cardiovascular events such as stroke, heart disease and thrombosis, according to new research.
A recent report from a House Oversight subcommittee revealed that commercial baby foods are “tainted with significant levels of toxic heavy metals, including arsenic, lead, cadmium and mercury,” a finding that sparked concern for parents across the country. The report noted that toxic heavy metals could impact a baby’s neurological development and long-term brain function, but a registered dietician from UTHealth said the bottom line is that we don’t really know the impact toxic metals can have on child development.
New research led by a University of Georgia faculty member in collaboration with a University of Southern California research group has shown in a rodent model that daily consumption of sugar-sweetened beverages during adolescence impairs performance on a learning and memory task during adulthood. The group further showed that changes in the bacteria in the gut may be the key to the sugar-induced memory impairment.
The Academy of Nutrition and Dietetics Foundation has awarded its first Diversity and Inclusion Fellowship to registered dietitian nutritionist Marie AK Allsopp, a clinical assistant professor in nutrition science at Purdue University.
The information comes from the diets and health outcomes of 134,297 people from 21 countries spanning five continents, who were tracked by researchers for data on meat consumption and cardiovascular illnesses. After following the participants for almost a decade, the researchers found consumption of 150 grams or more of processed meat a week was associated with a 46 per cent higher risk of cardiovascular disease and a 51 per cent higher risk of death than those who ate no processed meat. However, the researchers also found moderate levels of consumption of non-processed meats had a neutral effect on health.
Drinking beetroot juice promotes a mix of mouth bacteria associated with healthier blood vessels and brain function, according to a new study of people aged 70-80.
Increasing numbers of people in Belgium are turning away from meat in favour of plant-based alternatives, according to new research from psychologists at the University of Bath, in collaboration with Belgian animal welfare organisation GAIA.
The U.S. government’s Special Supplemental Nutrition Program for Women, Infants, and Children, usually abbreviated as WIC, saw a jump in enrollment of nearly 8 percent in states that implemented a federally mandated switch from paper vouchers to electronic benefit cards (EBTs), according to a study led by researchers at the Perelman School of Medicine at the University of Pennsylvania. The finding, published in JAMA Pediatrics, supports the rationale for the switch, which was to increase participation by making it easier and less stigmatizing to obtain and redeem WIC benefits.
Attention all Green Bronx Machine fans! Even though growing season is still around the corner, our founder Stephen Ritz and other GBM leaders are literally “zooming” around the world, planting the seeds for better education and health outcomes. From the Middle East and Austin, Texas, to New York City and far-flung places in between, their mission is to educate everyone about the power of a plant to help young people achieve academic and personal success, improve community health and wellness, and address economic and food justice.
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