All articles tagged with #diet and nutrition
A Dutch dietary modeling study shows that replacing animal-based foods with plant-based substitutes can lower total protein and essential nutrient intakes across age groups, with older adults and adolescents most at risk. The findings suggest careful planning, fortified foods, and age-tailored guidance are needed to maintain nutritional adequacy when shifting toward plant-based eating.
A 12-week randomized trial with 99 overweight adults on a Mediterranean diet found that an eight-hour eating window (16:8) helped maintain weight loss 12 months after the intervention, with both early (9:00–17:00) and late (13:00–21:00) fasting outperforming a longer usual eating window; early fasting also reduced fat mass, and about one in three participants continued intermittent fasting during follow-up, indicating feasibility of TRE for long-term obesity management.
In a large observational study of 179,062 people over about 10.5 years, higher vitamin K1 intake—mainly from leafy greens like spinach and kale—was associated with better lung function and a 16% lower COPD risk, with stronger effects among smokers and those in high-risk occupations; vitamin K2 showed no link. While not proving causation, researchers say increasing leafy greens could be a practical way to boost lung health by raising vitamin K1 intake.
Terry Wahls, a physician diagnosed with MS, says a paleo-style diet, targeted supplements, exercise, and other lifestyle changes reversed her disability, propelling her into a central role in the functional medicine movement. The piece traces her decline under conventional MS therapies, her self-directed diet-and-lifestyle approach (the Wahls Protocol), and small studies noting fatigue and functional improvements, while noting that larger, rigorous trials are limited and critics warn against overinterpreting limited data or conflating correlation with causation. It also explores the broader commercial and clinical debate over root-cause therapies, microbiome testing, and the balance between innovation and evidence.
A long-term study of about 40,000 adults aged 65+ found that regular egg consumption (at least five eggs per week, including daily) is associated with up to a 27% lower risk of developing Alzheimer's disease, with even smaller amounts offering brain benefits. Eggs provide choline, lutein/zeaxanthin, and omega-3s that may support brain health; researchers caution that eggs should be part of an overall healthy diet. The findings come from the Adventist Health Study-2 cohort linked with Medicare data and were published in the Journal of Nutrition.
A USC-led study presented at AACR found that non-smoking Americans under 50 who follow healthier diets may have a higher risk of lung cancer, possibly due to environmental pesticide exposure from non-organic produce. The research notes a higher incidence among young women in this group and calls for direct pesticide measurements in patients and further study to confirm the link and identify specific factors.
A clinical nutritionist highlights the importance of liver health for overall well-being, signs of liver dysfunction, and how lifestyle changes, diet, and supplements can support liver regeneration, with a success story of a man reversing his biological age by 20 years through these methods.
A study followed over 36,000 postmenopausal women and found that taking vitamin D and calcium supplements over a period of seven years led to a small reduction in cancer-related deaths, particularly for invasive breast and colorectal cancer. However, there was also a modest increase in the risk of developing cardiovascular diseases. The study emphasizes the need for personalized supplement regimens based on factors such as blood test results, dietary intake, and personal health history, and underscores the importance of supplements as a complement to a healthy diet rather than a shortcut to reducing disease risk.
Colon cancer rates are rising, especially among young adults, and are expected to become the leading cause of death in people under 50 by 2030. Lifestyle habits, including diet, are suspected to be a factor. A cancer dietitian recommends three high-fiber breakfast options to help prevent the disease, emphasizing the role of fiber in feeding beneficial gut bacteria that protect the colon lining. These options include oatmeal with berries, nuts, and seeds, yogurt and fruit bowl, and grilled vegetables with halloumi, eggs, and avocado. With colon cancer cases expected to spike, especially among those under 50, early detection and dietary changes, such as incorporating high-fiber breakfasts, are crucial for prevention and treatment.
Dementia is a neurological condition that causes cognitive decline, and certain risk factors can increase the likelihood of developing it. Modifiable risk factors include maintaining a healthy diet low in cholesterol and saturated fats, managing hypertension through a low-sodium diet and regular monitoring, getting enough quality sleep, staying physically active, and reducing stress. Avoiding smoking and excessive alcohol use, as well as managing diabetes, are also important. Non-modifiable risk factors such as air pollution and generational trauma can also contribute to dementia. Early diagnosis and treatment are crucial, especially for communities of color who face disparities in healthcare access.