Newswise — Clearwater, FL (Oct. 10, 2014)—Why avoid sugar? While its connection to weight gain is well known, less appreciated is its detrimental, pro-inflammatory effects on the body’s organs, including the largest: human skin. Nicholas Perricone, MD, CNS, FACN, a physician, researcher, bestselling author, and educator, will discuss the relationship between inflammation, sugar in all its forms, and aging skin when he delivers the Opening Lecture at the 55th Annual Conference of the American College of Nutrition (ACN) being held at the Rivercenter Marriott, San Antonio, TX from October 15-18, 2014. Sugar and Skin: The LinkDr. Perricone, author of multiple New York Times bestsellers, says “Sugar causes sudden spikes in blood sugar levels which lead to the release of insulin into our blood stream. This causes us to store, rather than burn, fat. As sugars and starches are consumed, they cause a burst of inflammation throughout our body.” A process known as glycation then occurs, “whereby the sugar molecule permanently attaches to collagen which is present in the skin. At the point of attachment, inflammation is created. This inflammation produces enzymes that break down the skin’s collagen which can result in wrinkled, sagging skin,” explains Dr. Perricone.
The gateway to healthier skin is through a high-quality protein diet that includes fish and tofu; whole grains such as old-fashioned oatmeal; legumes such as lentils and beans; fresh fruits and vegetables; “good” fats from cold-water fish such as wild salmon; and extra virgin olive oil. Beverages such as antioxidant rich green tea and 8-10 glasses of pure spring water per day are also cornerstones of the anti-inflammatory diet. Dr. Perricone’s approach also includes vitamins and minerals such as Vitamin E and B-complex as they possess antioxidant properties. Taken together, the Perricone Program is designed to reduce inflammation leading to healthy weight loss and more radiant skin.
According to Perricone, “Those concerned about health and the aging process would do well to avoid refined sugar and replace it with the natural sugar found in fruits and vegetables. While it is true that many fruits are high in sugars, their high-fiber content helps keep blood sugar levels in check.”
Opening Lecture and ACN Award Dr. Perricone’s presentation is entitled, “The Anti-Inflammatory Diet for Healthy Skin: Beauty from the Inside Out.” The lecture will begin at 6:30 p.m. on Oct. 15 and will be followed by a reception at 7:30 p.m. The event is open to the public. The charge is $25.00. Registration is available by phone (858.652.5400) and email ([email protected]).
In honor of his pioneering work in identifying the relationship between inflammation, nutrition, and healthy skin, and his contributions to the field of nutrition overall, the American College of Nutrition has selected him to deliver the conference’s Opening Lecture. At the meeting, he will also receive the designation Master of the American College of Nutrition (MACN), the highest level of distinction bestowed by the College.
Dr. Perricone is certified by the American Board of Dermatology, is a Fellow of the New York Academy of Sciences, and a Fellow of the American College of Nutrition. He is also a Fellow of the American Academy of Dermatology and has served as Assistant Clinical Professor of Dermatology at Yale School of Medicine.
About the American College of NutritionThe American College of Nutrition, founded in 1959, is on a mission to advance nutrition science to prevent and treat disease. Key goals of the professional society are to stimulate nutrition research and publication, elevate nutrition knowledge among clinicians and researchers, and provide practical guidance on clinical nutrition. The American College of Nutrition accepts no funding from for-profit corporations. This policy fosters its mission and ability to advance uncompromising science.
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NOTE TO EDITORS: To schedule an interview with Dr. Perricone please contact Donna Krupa at (703) 967.2751 or the American College of Nutrition’s Media Relations Department at [email protected].
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