All articles tagged with #dietary patterns
A study using NHANES data shows probiotic supplement use rose dramatically from 2009 to 2023, while dietary fiber intake stayed largely unchanged, signaling a shift toward supplements without corresponding fiber-rich diet changes; experts say probiotics can help in some cases but cannot replace the diverse benefits of fiber-rich foods and a plant-forward eating pattern for gut health.
A Canadian study using machine-learning analysis of dietary data identified three eating patterns: a vegetable-rich pattern centered on allium and colorful vegetables; a high-sugary beverage/low-fruit pattern; and a high-fat breakfast pattern. The vegetable-rich pattern was linked to the greatest longevity, with up to about 8.3 extra years for women and 6.1 for men, and lower mortality and cardiovascular risk. The sugary-beverage pattern correlated with higher mortality (up to 3.0 years lost for men and 1.7 for women). The high-fat breakfast pattern showed no clear mortality link, though it hinted at slightly shorter life expectancy. The study is observational, using Canadian surveys to map real-world eating patterns rather than single “superfoods.”
A study of more than 38,000 women around menopause (published May 20 in JAMA Network Open) links plant-forward eating—rich in fruits, vegetables, whole grains, nuts and legumes and low in processed meats, salt, and ultra-processed foods—with less weight gain and lower obesity risk during the menopausal transition. Diet patterns such as the Mediterranean, DASH, and especially the Planetary Health Diet offered the strongest protection, while ultra-processed foods and high-insulin-raising diets predicted more gain. Experts advise adding plant foods you enjoy to meals, boosting fiber, and limiting processed items; supplements (B12, D) and dietitian guidance may help for fully plant-based plans.
A Swedish study suggests that higher consumption of full-fat cheese and cream may be linked to a lower risk of dementia, especially among those without genetic risk factors, but results should be interpreted with caution as overall diet and lifestyle factors play a significant role in brain health.
A decade-long study from King’s College London found that diets rich in polyphenol-containing foods like berries, tea, coffee, and whole grains are associated with slower progression of cardiovascular risk, supporting better long-term heart health.
New research from Swinburne challenges the notion that all ultra-processed foods are harmful, highlighting that some can be nutritious and beneficial within a balanced diet, and calls for a more nuanced classification system that considers both processing and nutritional value.
A systematic review highlights the potential benefits of dietary interventions like the Mediterranean diet, intermittent fasting, DASH, and vegetarian diets in managing MASLD and related metabolic conditions, emphasizing improvements in weight, glycemic control, inflammation, and liver function, though further long-term research is needed.
A study suggests that low-calorie diets may increase the risk of depression, especially in overweight individuals and men, possibly due to nutritional deficiencies and stress, contradicting earlier findings that such diets could alleviate depression.
A new study suggests that following a balanced dietary pattern has the best effects on brain health, impacting mental health, cognitive function, metabolic biomarkers, and brain structure. The study examined four dietary patterns and found that a balanced diet containing various food types saw the most overall benefit in brain health. Researchers noted genetic differences among different dietary groups and emphasized the importance of making wise nutritional choices to improve brain function and mental health outcomes. While the study has limitations, it adds to the evidence suggesting that what people eat affects multiple areas of health and highlights the significance of following healthy dietary patterns to support positive outcomes for brain health.
A recent study presented at the American Heart Association conference suggested a 91% increase in cardiovascular mortality for those practicing intermittent fasting, but closer examination reveals several flaws. The study was based on unreliable dietary questionnaires and involved multiple analyses, leading to isolated signals of harm and benefit in extreme subgroups. The impact of random chance in medical research is often overlooked, and the preliminary nature of the analysis calls for caution in drawing conclusions. The study's statistically significant results should undergo peer review and replication before being widely publicized.
A recent study led by scientists from The Ohio State University found that snacking contributes to around 20% of an average American's daily caloric intake, with little nutritional value. People with type 2 diabetes consumed slightly fewer snack-related calories, indicating a conscious effort to cut down on snacking. The study suggests that diabetes education is effective in influencing dietary behaviors, but there is a need to extend this education to individuals at risk for diabetes and those with normal blood glucose levels to improve overall dietary patterns.
A study from The Ohio State University reveals that American adults are consuming an additional meal's worth of calories every day through excessive snacking. Researchers found that snacks contribute between 400 and 500 calories to daily intake, often surpassing the nutritional value of breakfast. Snacks primarily consist of convenience foods, sweets, and sugary beverages, lacking protein, fruits, and vegetables. Individuals with Type 2 diabetes tended to snack less and consume fewer sugary foods. The study emphasizes the need for healthier snacking patterns and planning snacks as part of a balanced daily diet, rather than solely focusing on reducing sugar and carbohydrates.
Red meat consumption has been linked to various health issues, including type 2 diabetes, heart disease, and an increased risk of certain cancers. Recent research suggests that substituting plant-based proteins for meat can reduce the risk of type 2 diabetes. Experts recommend limiting red meat intake, opting for leaner cuts, and incorporating more fiber, fruits, and vegetables into the diet. It is also important to cook meat thoroughly and practice safe food handling to prevent foodborne illnesses. While completely eliminating red meat may not be necessary, it is advised to prioritize a balanced diet and consider other protein sources.
A study published in Brain and Behavior suggests that adolescent girls who follow a Western diet, defined as one "rich in snacks, red meat, poultry, industrial fruit juices, soft drinks, sweets, and desserts," are more likely to report aggressive feelings and behaviors. The study found no significant correlation between healthy or fast food diets and aggression. The authors recommend that better diet quality and avoiding unhealthy foods could potentially decrease aggression in adolescents, and suggest that food and nutrition policymakers should encourage healthy dietary patterns in adolescents to decrease the possibility of psychological disorders.