Category: Diet and Nutrition

Categories : Diet and NutritionTags :

Two Hours’ Longer Fast Before Bed Improves Cardiometabolic Health

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Participants stopped meals three hours before bed, dimmed the lights and extended their overnight fast by two hours

Photo by Cottonbro on Pexels

A new Northwestern Medicine study has personalised overnight fasting by aligning it with individuals’ circadian sleep-wake rhythm, an important regulator of cardiovascular and metabolic function, all without changing their caloric intake. 

The study found that among middle-age and older adults who are at higher risk for cardiometabolic disease, extending the participants’ overnight fast by about two hours, dimming the lights and not eating for three hours prior to bedtime improved measures of cardiovascular and metabolic health during sleep, as well as during the daytime. Nighttime blood pressure fell by 3.5mmHg while heart rate dipped by 5% compared to controls. while adherence was good – nearly 90%.

“Timing our fasting window to work with the body’s natural wake-sleep rhythms can improve the coordination between the heart, metabolism and sleep, all of which work together to protect cardiovascular health,” said first author Dr. Daniela Grimaldi, research associate professor of neurology in the division of sleep medicine at Northwestern University Feinberg School of Medicine.

The study was published Feb. 12 in the journal Arteriosclerosis, Thrombosis, and Vascular Biology, part of the American Heart Association.

“It’s not only how much and what you eat, but also when you eat relative to sleep that is important for the physiological benefits of time-restricted eating,” said corresponding author Dr Phyllis Zee, director of the Center for Circadian and Sleep Medicine and the chief of sleep medicine in the department of neurology at Feinberg.

Previous research has found only 6.8% of US adults had optimal cardiometabolic health in 2017 to 2018. Poor cardiometabolic health can lead to chronic illness, including type 2 diabetes, non-alcoholic fatty liver disease and cardiovascular diseases.

Time-restricted eating has continued to surge in popularity because research has shown it can improve cardiometabolic health and rival traditional calorie‑restricted diets, but most studies have focused on how long people fast, not how their fast lines up with their sleep schedule – a key factor in metabolic regulation.

Given the nearly 90% adherence rate in the study, the study’s novel approach of leveraging the sleep period as an anchor for the timing of time-restricted eating may be a more accessible non-pharmacological strategy for improving cardiometabolic health, particularly in middle-aged and older adults who are at higher risk for cardiometabolic disease, the study authors said.

The study authors said they plan refine the protocol from this study and take it to larger multi-centre trials. 

Improved blood pressure, heart rate, blood-sugar control

In the 7.5‑week study, people who finished eating at least three hours before going to bed saw meaningful improvements compared with those who kept their usual eating routines. They experienced:

  • Improved nighttime patterns in blood pressure (dipping by 3.5%) and heart rate (dipping by 5%): Their bodies showed a more natural drop in both measures during sleep, which is an important sign of cardiovascular health. Notably, their hearts beat faster during the day when they were active and slowed at night when they were resting. A stronger day-night pattern is linked to better cardiovascular health.
  • Better daytime blood‑sugar control: Their pancreas responded more efficiently when challenged with glucose, suggesting it could release insulin more effectively and keep blood sugar steadier.

In the study, 39 overweight/obese participants (36 to 75 years old) completed either an extended overnight fasting intervention (13 to 16 hours of fasting) or a control condition (habitual fast of 11 to 13 hours). Both groups dimmed the lights three hours before bedtime. The intervention group consisted of 80% women.

Source: Northwestern University

Categories : Diet and Nutrition NeurologyTags :

Coffee Linked to Lower Dementia Risk, Better Cognitive Function

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Photo by Mike Kenneally on Unsplash

A new prospective cohort study by investigators from Mass General Brigham and colleagues analysed 131 821 participants from the Nurses’ Health Study (NHS) and Health Professionals Follow-Up Study (HPFS), finding that moderate consumption of caffeinated coffee (2-3 cups a day) or tea (1-2 cups a day) reduced dementia risk, slowed cognitive decline, and preserved cognitive function. Their results are published in JAMA.

“When searching for possible dementia prevention tools, we thought something as prevalent as coffee may be a promising dietary intervention – and our unique access to high quality data through studies that has been going on for more than 40 years allowed us to follow through on that idea,” said senior author Daniel Wang, MD, ScD, associate scientist with the Channing Division of Network Medicine in the Mass General Brigham Department of Medicine and assistant professor at Harvard Medical School. Wang is also an assistant professor in the Department of Nutrition at Harvard Chan School and an associate member at the Broad Institute. “While our results are encouraging, it’s important to remember that the effect size is small and there are lots of important ways to protect cognitive function as we age. Our study suggests that caffeinated coffee or tea consumption can be one piece of that puzzle.”

Early prevention is especially crucial for dementia, since current treatments are limited and typically offer only modest benefit once symptoms appear. Focus on prevention has led researchers to investigate the influences of lifestyle factors like diet on dementia development. 

Coffee and tea contain bioactive ingredients like polyphenols and caffeine, which have emerged as possible neuroprotective factors that reduce inflammation and cellular damage while protecting against cognitive decline. Though promising, findings about the relationship between coffee and dementia have been inconsistent, as studies have had limited follow-up and insufficient detail to capture long-term intake patterns, differences by beverage type, or the full continuum of outcomes—from early subjective cognitive decline to clinically diagnosed dementia.

Data from the NHS and HPFS help to overcome these challenges. Participants repeated assessments of diet, dementia, subjective cognitive decline, and objective cognitive function and were followed for up to 43 years. Researchers compared how caffeinated coffee, tea, and decaffeinated coffee influenced dementia risk and cognitive health of each participant.

Of the more than 130 000 participants, 11 033 developed dementia. Both male and female participants with the highest intake of caffeinated coffee had an 18% lower risk of dementia compared with those who reported little or no caffeinated coffee consumption. Caffeinated coffee drinkers also had lower prevalence of subjective cognitive decline (7.8% versus 9.5%). By some measurements, those who drank caffeinated coffee also showed better performance on objective tests of overall cognitive function.

Higher tea intake showed similar results, while decaffeinated coffee did not – suggesting that caffeine may be the active factor producing these neuroprotective results, though further research is needed to validate the responsible factors and mechanisms.

The cognitive benefits were most pronounced in participants who consumed 2–3 cups of caffeinated coffee or 1–2 cups of tea daily. Contrary to several previous studies, higher caffeine intake did not yield negative effects – instead, it provided similar neuroprotective benefits to the optimal dosage.

“We also compared people with different genetic predispositions to developing dementia and saw the same results – meaning coffee or caffeine is likely equally beneficial for people with high and low genetic risk of developing dementia,” said lead author Yu Zhang, MBBS, MS, PhD student at Harvard Chan School and a research trainee at Mass General Brigham. 

Source: Mass General Brigham

Categories : Cardiovascular Disease Diet and NutritionTags :

Mediterranean Diet Linked to Reduced Risk for All Stroke Types

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Photo by Charlotte Karlsen on Unsplash

Following a Mediterranean diet is associated with a lower risk of all types of stroke among women, according to a study published on February 4, 2026, in Neurology® Open Access, an official journal of the American Academy of Neurology. The study does not prove that the Mediterranean diet is the cause of the lower risk of stroke; it only shows an association.

The diet was associated with a lower risk of stroke overall, as well as ischaemic stroke and haemorrhagic stroke. The Mediterranean diet includes a high intake of vegetables, legumes, fruits, fish and healthy fats such as olive oil, and a low intake of dairy products, meats and saturated fatty acids.

“Our findings support the mounting evidence that a healthy diet is critical to stroke prevention,” said study author Sophia S. Wang, PhD, of City of Hope Comprehensive Cancer Center in Duarte, California. “We were especially interested to see that this finding applies to haemorrhagic stroke, as few large studies have looked at this type of stroke.”

The study involved 105 614 women with an average age of 53 at the start of the study who had no history of stroke. The participants filled out a questionnaire at the start of the study about their diet. Participants were given a score of zero to nine based on how closely they followed the Mediterranean diet. People received one point if they consumed above the overall average in the population in these categories: whole grain cereals, fruits, vegetables, legumes, olive oil and fish, plus drinking a moderate amount of alcohol.

They also received one point if they consumed a below-average amount of red meat and dairy products. A total of 30% of participants had scores of six to nine – the highest group. And 13% had scores of zero to two, the lowest group.

The participants were followed for an average of 21 years. During that time, 4083 strokes occurred, with 3358 ischaemic strokes and 725 haemorrhagic strokes. For ischaemic strokes, there were 1058 among the 31 638 people in the highest group compared to 395 cases among the 13 204 people in the lowest group.

For haemorrhagic stroke, there were 211 strokes among those in the highest group, compared to 91 among the lowest group. When researchers adjusted for other factors that could affect stroke risk, such as smoking, physical activity and high blood pressure, they found that those in the highest group were 18% less likely to have a stroke than those in the lowest group. They were 16% less likely to have an ischaemic stroke and 25% less likely to have a haemorrhagic stroke.

“Stroke is a leading cause of death and disability, so it’s exciting to think that improving our diets could lessen our risk for this devastating disease,” said Wang. “Further studies are needed to confirm these findings and to help us understand the mechanisms behind them so we could identify new ways to prevent stroke.”

A limitation of the study is that people reported their own diet information, so they may not have remembered correctly.

Source: American Academy of Neurology

Categories : Cancer Diet and NutritionTags :

More Preservatives in Diet Linked to Increased Cancer Risk

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Findings may have important public health implications given the ubiquitous use of these additives, say researchers

Photo by Erik Mclean

Higher intake of food preservatives, widely used in industrially processed foods and beverages to extend shelf-life, is associated with a modestly increased risk of cancer, finds a study from France published by The BMJ.

While further research is needed to better understand these links, the researchers say these new data call for the re-evaluation of regulations governing the use of these additives by the food industry to improve consumer protection.

Preservatives are substances added to packaged foods to extend shelf life. Some experimental studies have shown that certain preservatives can damage cells and DNA, but firm evidence linking preservatives to cancer risk remains scarce.

To address this, researchers set out to examine the association between exposure to preservative food additives and risk of cancer in adults, using detailed dietary and health data from 2009 to 2023.

Their findings are based on 105,260 participants aged 15 years and older (average age 42 years; 79% women) enrolled in the NutriNet-Santé cohort study who were free of cancer and completed regular 24 hour brand-specific dietary records over an average 7.5 year period. Health questionnaires and official medical and death records were then used to track cancer cases up to 31 December 2023.

A total of 17 individual preservatives were analysed including citric acid, lecithins, total sulfites, ascorbic acid, sodium nitrite, potassium sorbate, sodium erythorbate, sodium ascorbate, potassium metabisulfite, and potassium nitrate.

Preservatives were grouped into non-antioxidants (which inhibit microbial growth or slow chemical changes that lead to spoilage) and antioxidants (which delay or prevent food deteriorating by removing or limiting oxygen levels in packaging).

During the follow-up period, 4,226 participants received a diagnosis of cancer, comprising 1,208 breast, 508 prostate, 352 colorectal, and 2,158 other cancers.

Of the 17 individually studied preservatives, 11 were not associated with cancer incidence, and no link was found between total preservatives and cancer incidence.

However, higher intakes of several preservatives (mostly non-antioxidants including potassium sorbate, potassium metabisulfite, sodium nitrite, potassium nitrate, and acetic acid) were associated with higher risk of cancers compared with non-consumers or lower consumers.

For example, total sorbates, specifically potassium sorbate, was associated with a 14% increased risk of overall cancer and a 26% increased risk of breast cancer, while total sulfites were associated with a 12% increased risk of overall cancer.

Sodium nitrite was associated with a 32% increased risk of prostate cancer, while potassium nitrate was associated with an increased risk of overall cancer (13%) and breast cancer (22%).

Total acetates were associated with an increased risk of overall cancer (15%) and breast cancer (25%), while acetic acid was associated with a 12% increased risk of overall cancer.

Among antioxidant preservatives, only total erythorbates and specific sodium erythorbate were found to be associated with higher incidence of cancer.

While more studies are needed to better understand these potential risks, the researchers note that several of these compounds can alter immune and inflammatory pathways, possibly triggering the development of cancer.

This is an observational study, so no firm conclusions can be drawn about cause and effect, and the researchers can’t rule out the possibility that other unmeasured factors may have influenced their results.

However, they say this was a large study based on detailed dietary records linked to food databases over 14 years and results are consistent with existing experimental data suggesting adverse cancer related effects of several of these compounds.

As such, they conclude: “This study brings new insights for the future re-evaluation of the safety of these food additives by health agencies, considering the balance between benefit and risk for food preservation and cancer.”

In the meantime, they call on manufacturers to limit the use of unnecessary preservatives, and support recommendations for consumers to favour freshly made, minimally processed foods.

From a policy perspective, preservatives offer clear benefits by extending shelf life and lowering food costs, which can be particularly important for populations with lower incomes, point out US researchers in a linked editorial.

However, they say the widespread and often insufficiently monitored use of these additives, with uncertainties of their long term health effects, call for a more balanced approach.

Findings from NutriNet-Santé may prompt regulatory agencies to revisit existing policies, such as setting stricter limits on use, requiring clearer labeling, and mandating disclosure of additive contents, while collaborative global monitoring initiatives, similar to those implemented for trans fatty acids and sodium, could also support evidence based risk assessments and guide reformulation by the food industry, they write.

“At the individual level, public health guidance is already more definitive about the reduction of processed meat and alcohol intake, offering actionable steps even as evidence on the carcinogenic effects of preservatives is evolving,” they conclude.

Source: BMJ Group

Categories : Diet and NutritionTags :

Could a Dietary Supplement Radically Alter Disease Trajectory?

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Salk Institute scientists uncover key role of kidneys in clearing inflammation from body, and show amino acid supplementation boosts this effect in mice

The latest findings from Salk scientist Janelle Ayres’s lab show that a deceptively simple dietary supplement could alter disease trajectory and make the difference between life and death for patients. Credit: Salk Institute

Disease trajectory is a unique journey from injury or infection, mediated by variable symptoms toward either recovery or death. It varies from person to person based on history, sex, age, and many other factors. Salk scientist Janelle Ayres, PhD, has spent decades unravelling the ways the body directs this journey – why some get sick and die while others go unscathed, and what sorts of methods could be used to shift trajectories of disease and death to ones of health and survival.

For many, inflammation is the ultimate cause of a downward trajectory toward death. Inflammation is a double-edged sword: a powerful weapon against intruders but an equally powerful generator of bodily damage if not properly regulated.

Since infections are some of the strongest drivers of inflammation-induced damage, the Salk team used a mouse model of infection to find that dietary supplementation of the amino acid methionine protected infected mice against inflammation-related wasting, blood-brain barrier dysfunction, and death. Methionine was accomplishing all this by boosting kidney filtration, revealing an underappreciated role the kidneys play in a successful journey from infection back to health.

The findings, published in Cell Metabolism on January 22, 2026, reveal the big impact that small dietary tweaks can have on disease trajectory, lighting the way to therapeutic strategies that steer patients from death to recovery. Methionine supplementation may be a useful tool for a variety of inflammatory conditions, as well as for patients with kidney disease or failure, or those undergoing dialysis.

“Our study indicates that small biological differences, including dietary factors, can have large effects on disease outcomes,” says senior author Ayres, professor and holder of the Salk Institute Legacy Chair at Salk, as well as a Hughes Medical Institute Investigator. “Our discovery of a kidney-driven mechanism that limits inflammation, together with the protective effects of methionine supplementation in mice, points toward the potential of nutrition as a mechanistically informed medical intervention that can direct and optimise the paths people take in response to insults that cause disease.”

Shifting the focus on inflammation

Research on the balance between too much and too little inflammation has been tricky, and mainly focused on how inflammatory responses are switched on and off. Ayres’s team is shifting the focus from these binary on/off mechanisms to studying how the body toggles the immune response higher or lower through the release and accumulation of pro-inflammatory cytokines.

“Pro-inflammatory cytokines are ultimately what leads to sickness and death in a lot of cases,” says first author Katia Troha, PhD, a postdoctoral researcher in Ayres’s lab. “The immune system has to balance inflammation to attack the invader without harming healthy cells in the body. Our job is to find the mechanisms it uses to do that, so that we can target them to improve patient outcomes.”

How can kidney function help reduce inflammation?

To understand how the body regulates its cytokine levels, the researchers used a mouse model of systemic inflammation induced by the pathogen Yersinia pseudotuberculosis. The first thing they noticed was that the infected mice were not eating as much – a sign of likely metabolic changes. To look at the nutritional status, the researchers looked at the levels of circulating amino acids, which are protein building blocks that support cellular health throughout the body.

Infected mice showed depressed methionine levels – an essential amino acid found in our everyday diets. Curious, Troha decided to feed a new batch of mice with methionine-supplemented chow, and surprisingly, these mice were protected against the infection.

Further experiments showed that methionine reduced circulating cytokine levels by partnering with a surprising ally: the kidneys. Methionine increased the kidneys’ filtration capacity, improving blood flow and helping the body excrete pro-inflammatory cytokines through the urine. Importantly, this methionine-kidney effect cleared excess cytokines without hindering other key aspects of the immune response.

Curious whether methionine’s effect was present in other conditions, the researchers also looked at sepsis and kidney injury models. They found that methionine was also protective for these mice, supporting that methionine may be a useful tool in other inflammatory disease settings.

Can dietary changes boost kidney performance?

By supplementing their diets with methionine, Salk scientists were able to give infected mice entirely different disease trajectories. The amino acid boosted the animals’ kidney function and protected them against wasting, blood-brain barrier dysfunction, and death without hindering their bodies’ ability to fight and kill Yersinia pseudotuberculosis.

And the sepsis and kidney injury models show these effects extend to other infections and inflammatory conditions, too, making methionine a potentially useful tool for the treatment of infectious diseases, particularly in cases of kidney disease or failure, or for patients undergoing dialysis.

“Our findings add to a growing body of evidence that common dietary elements can be used as medicine,” says Ayres. “By studying these basic protective mechanisms, we reveal surprising new ways to shift individuals that are fated to develop disease and die onto trajectories of health and survival. It may one day be possible for something as simple as a supplement with dinner to make the difference between life and death for a patient.”

While the results are promising, the researchers note that efficacy in humans is yet to be tested. Follow-up studies will explore the mechanisms by which methionine acts, whether other amino acids have similar or complementary effects, and how this may all translate to humans.

Source: Salk Institute

Categories : Diet and NutritionTags :

Vitamin B12 Clues Offer Hope for New Therapies

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Martha Field, right, assistant professor in the Division of Nutritional Sciences, works with Chloe Purello in her Kinzelberg Hall lab.
Jason Koski/Cornell University

Vitamin B12 is long understood as a vital nutrient required for red blood cell formation and nerve function, but a new Cornell University study suggests its role in human biology is far more intricate, with implications for aging, metabolism and disease prevention.

The research, published January 19 in the Journal of Nutrition, reports previously unrecognised pathways by which B12 influences cellular metabolism and uncovers biomarkers that may identify early nutritional stress far before classic deficiency symptoms appear.

“This is the first study that shows B12 deficiency affects skeletal muscle mitochondrial energy production,” said corresponding author Martha Field, PhD, associate professor in the Division of Nutritional Sciences and in the College of Human Ecology. “It’s highly relevant because muscles have high energy demands. More importantly, my co-author, Anna Thalacker-Mercer from the University of Alabama at Birmingham, wondered if B12 supplementation in aged mice would improve muscle mitochondrial function – and it did.”

Up until now, most research has focused on B12 deficiency and the resulting clinical syndromes – megaloblastic anemia, neuropathy and cognitive decline – rather than its deeper mechanistic roles.

At Cornell, a team including Field and two of her former lab members, first authors Luisa Castillo, PhD and Katarina Heyden, PhD, set out to probe those mechanisms, mapping how B12 interacts with lipid metabolism, organelle stress pathways and epigenetic regulation. What emerged was startling: The vitamin appears to act as a gatekeeper of multiple “hub” pathways, meaning that its insufficiency may ripple far beyond the classic symptoms.

“Another thing we observed in mice is that B12 deficiency seemed to inhibit growth or maintenance of muscle mass,” Field said. “It seems that low B12 status is associated with lower muscle mass and maybe muscle strength.” 

B12 deficiency remains common worldwide, especially among older adults and in low-income settings where meat consumption (a major B12 source) is limited. According to one estimate, one in four older adults in developed countries may show suboptimal B12 status. This new insight underscores the urgency of screening and intervention.

This work also intersects with a growing body of evidence that micronutrient insufficiency – not complete deficiency – contributes significantly to chronic disease. Global public-health data indicate that while many developed countries see little outright B12 deficiency, suboptimal status remains widespread in older adults and among vegans, vegetarians or individuals with malabsorption. The study suggests that even “marginal” B12 status may compromise resilience to metabolic stress, immune challenge and accelerated aging.

From a clinical-science perspective, the authors propose that B12-based biomarkers could inform more personalised nutrition strategies. Instead of one-size-fits-all supplement guidelines, future nutrition guidance might tailor B12 intake to individual metabolic and lifestyle profiles – a shift toward precision nutrition. Such an approach aligns with the broader vision of integrating nutrient science with systems biology.

The findings are based on cell models and require confirmation in humans, Field said. 

“We want to understand the whole causal pathway – understanding the molecules and mechanisms,” Field said. “This sets the stage for a future controlled human trial.”

By Laura Reiley, Cornell Chronicle

Source: Cornell University

Categories : Diet and NutritionTags :

GLP-1 Drugs are Changing the Foods Americans Buy

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Photo by Jonathan Borba

When Americans begin taking appetite-suppressing drugs like semaglutide, the changes extend well beyond the bathroom scale. According to new research, the medications are associated with meaningful reductions in how much households spend on food, both at the grocery store and at restaurants.

The study, published December 18 in the Journal of Marketing Research, links survey data on GLP-1 receptor agonist use with detailed transaction records from tens of thousands of U.S. households. The result is one of the most comprehensive looks yet at how GLP-1 adoption is associated with changes in everyday food purchasing in the real world.

The headline finding is striking: Within six months of starting a GLP-1 medication, households reduce grocery spending by an average of 5.3%. Among higher-income households, the drop is even steeper, at more than 8%. Spending at fast-food restaurants, coffee shops and other limited-service eateries falls by about 8%.

Among households who continue using the medication, lower food spending persists at least a year, though the magnitude of the reduction becomes smaller over time, say co-authors, assistant professor Sylvia Hristakeva and professor Jura Liaukonyte, both in the Charles H. Dyson School of Applied Economics and Management in the Cornell SC Johnson College of Business. 

“The data show clear changes in food spending following adoption,” Hristakeva said. “After discontinuation, the effects become smaller and harder to distinguish from pre-adoption spending patterns.”

Unlike previous studies that relied on self-reported eating habits, the new analysis draws on purchase data collected by Numerator, a market research firm that tracks grocery and restaurant transactions for a nationally representative panel of about 150 000 households. The researchers matched those records with repeated surveys asking whether household members were taking GLP-1 drugs, when they started and why.

That combination allowed the team to compare adopters with similar households that did not use the drugs, isolating changes that occurred after medication began.

The reductions were not evenly distributed across the grocery store.

Ultra-processed, calorie-dense foods – the kinds most closely associated with cravings – saw the sharpest declines. Spending on savory snacks dropped by about 10%, with similarly large decreases in sweets, baked goods and cookies. Even staples like bread, meat and eggs declined.

Only a handful of categories showed increases. Yogurt rose the most, followed by fresh fruit, nutrition bars and meat snacks.

“The main pattern is a reduction in overall food purchases. Only a small number of categories show increases, and those increases are modest relative to the overall decline,” Hristakeva said. 

The effects extended beyond the supermarket. Spending at limited-service restaurants such as fast-food chains and coffee shops fell sharply as well.

The study also sheds light on who is taking GLP-1 medications. The share of U.S. households reporting at least one user rose from about 11% in late 2023 to more than 16% by mid-2024. Weight-loss users skew younger and wealthier, while those taking the drugs for diabetes are older and more evenly distributed across income groups.

Notably, about one-third of users stopped taking the medication during the study period. When they did, their food spending reverted to pre-adoption levels – and their grocery baskets became slightly less healthy than before they started, driven in part by increased spending on categories such as candy and chocolate.

That movement underscores an important limitation, the authors caution. The study cannot fully separate the biological effects of the drugs from other lifestyle changes users may make at the same time. However, evidence from clinical trials, combined with the observed reversion in spending after discontinuation, suggests appetite suppression is likely a key mechanism behind the spending changes.

The findings carry implications far beyond individual households.

For food manufacturers, restaurants and retailers, widespread GLP-1 adoption could mean long-term shifts in demand, particularly for snack foods and fast food. Package sizes, product formulations and marketing strategies may need to change. For policymakers and public-health experts, the results add context to ongoing debates about the role of medical treatments in shaping dietary behavior – and whether biologically driven appetite changes succeed where taxes and labels have struggled.

“At current adoption rates, even relatively modest changes at the household level can have meaningful aggregate effects,” Hristakeva said. “Understanding these demand shifts is therefore important for assessing food markets and consumer spending.” 

By Laura Reiley, Cornell Chronicle

Source: Cornell University

Categories : Diet and Nutrition NeurologyTags :

Full-fat Cheese Linked to a Reduced Dementia Risk

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Photo by David Foodphototasty on Unsplash

Eating cheese and cream with a high fat content may be linked to a lower risk of developing dementia. This is shown by a new large-scale study from Lund University. The researchers analysed the dietary habits of more than 27 000 people and linked these to the occurrence of dementia over a follow-up period of up to 25 years.

The debate about low-fat diets has long shaped our health advice and influenced how we view food and health. For several decades, fear of saturated fat and its link to cardiovascular disease has dominated. The MIND diet1 is a diet developed with the aim of reducing the risk of dementia. The diet includes protective foods such as vegetables, nuts, fruits, berries, whole grains, and fish, while cheese is one of the foods that should be limited.

Emily Sonestedt, researcher in nutritional epidemiology at Lund University in Sweden, and her colleagues, therefore wanted to investigate whether there was any link between dairy products and dementia. They collected dietary data from 27,670 people using the Malmö Diet Cancer population study, in which the participants respond about their dietary and cooking habits. The average age at the start of the study was 58, and the participants were followed for an average of 25 years, during which time 3,208 people developed dementia. The dementia diagnoses were obtained from the Swedish patient registry. For cases diagnosed up to 2014, additional validation studies were conducted in which dementia specialists reviewed medical records, brain scans, and cognitive test results.

After adjusting for lifestyle factors such as physical activity, diet, smoking, and alcohol consumption, the researchers found that people who ate 50 grams of cheese (with more than 20 percent fat) daily had a 13 percent lower risk of developing dementia than those who ate less than 15 grams daily. 50 grams is equivalent to about five regular slices of cheese. In total, about a quarter of the participants ate more than 50 grams or more daily.

”When we went on to look at specific types of dementia, we found that there was a 29 percent lower risk of vascular dementia in people who ate more full-fat cheese. We also saw a lower risk of Alzheimer’s disease, but only among those who did not carry the APOE e4 gene variant—a genetic risk factor for Alzheimer’s disease.”

The researchers also investigated the link between high-fat cream (30-40 percent fat) and dementia. People who consumed 20 grams or more daily had a 16 percent lower risk of dementia than those who did not consume any at all. 

The results of the cheese studies support the link between vascular health and brain health.

”The updated dietary guidelines in Sweden from this year say that we can eat dairy products every day, preferably fermented varieties such as yogurt or kefir. Both we and other researchers have found in observational studies that fermented dairy products in particular may be linked to a slightly reduced risk of cardiovascular disease 2,” says Emily Sonestedt.

In previous studies3, the research team has seen links to vascular health, with cheese and fermented dairy products in particular protecting against cardiovascular disease. 

”Although higher-fat cheese and cream were associated with a reduced risk of dementia, other dairy products and low-fat alternatives did not show the same effect. Therefore, not all dairy products are equal when it comes to brain health. The few studies that have investigated this have found a correlation with cheese, so more research is needed to confirm our results and investigate whether certain high-fat dairy products really do provide some protection for the brain.”

Source: Lund University

  1. The MIND diet stands for Mediterranean–DASH Intervention for Neurodegenerative Delay – a combination of the Mediterranean diet and the DASH diet. DASH (Dietary Approaches to Stop Hypertension) is a diet developed primarily to lower high blood pressure and improve cardiovascular health.
  2. Milk and dairy products – a scoping review for Nordic Nutrition Recommendations 2023
  3. Previous publications: 
    High-fat and low-fat fermented milk and cheese intake, proteomic signatures, and risk of all-cause and cause-specific mortality
    High consumption of dairy products and risk of major adverse coronary events and stroke in a Swedish population
    Dairy products and its association with incidence of cardiovascular disease: the Malmö diet and cancer cohort
    Dairy Consumption, Lactase Persistence, and Mortality Risk in a Cohort From Southern Sweden
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The FDA Unveils a New Food Pyramid that Promotes Red Meat and Protein

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Photo by Jose Ignacio Pompe on Unsplash

For years, the federal government advised Americans to limit red meat and foods high in saturated fats. However, new federal dietary guidelines elevate protein, dairy and healthy fats to the top of a redesigned food pyramid — a shift that has drawn mixed reactions from nutrition experts.

The new food pyramid continues to emphasise fruits and vegetables and avoiding added sugar, but it also encourages Americans to cook with butter or beef tallow and increase their protein intake. The recommendations are now for adults to consume 1.2 to 1.6 grams of protein per kilogram of body weight, up from the previous guideline of  0.8 grams. Protein is recommended from both animal sources, such as red meat, and plant-based options. 

Experts said the new guidelines’ emphasis on avoiding processed foods and added sugar are sound. But some worry that encouraging more fats will conflict with existing guidelines on limiting fat to 10% of one’s daily calories — and that some Americans may not need additional protein. 

“These guidelines represent a significant shift, but they raise as many questions as they answer,” said Darin Detwiler, a food policy expert and assistant teaching professor at Northeastern University. “My concern is not the emphasis on ‘real food’ (over ultra-processed options). It’s how the scientific evidence and public health context were interpreted.”

“The message is simple: eat real food,” says the letter from U.S Department of Agriculture Secretary Brooke L. Rollins and U.S. Department of Health and Human Services Secretary Robert F. Kennedy Jr. “To Make America Healthy Again, we must return to the basics. American households must prioritise diets built on whole, nutrient-dense foods — protein, dairy, vegetables, fruits, healthy fats and whole grains. Paired with a dramatic reduction in highly processed foods laden with refined carbohydrates, added sugars, excess sodium, unhealthy fats, and chemical additives, this approach can change the health trajectory for so many Americans.”

They also continue to encourage Americans to avoid added sugar and processed food, saying that the United States “is in a health emergency” due to chronic disease from poor diet.

The new 10-page document is a dramatic reduction from the length of the previous guidelines, something that Jing-Ke Weng, a plant biochemist and professor of chemistry & chemical biology and bioengineering at Northeastern, said is an improvement.

“It’s a simplified version of things,” Weng said. “It has basically encouraged people to not have highly processed foods and reduce added sugar. There is some controversy to it — it’s encouraging saturated fats like tallow or butter — but it’s still under the cap of less than 10 percent of recommended consumption of daily calorie intake.”

Detwiler added that the continued focus on reducing added sugars and processed foods is also a positive. However, he expressed concerns about the updated protein guidelines, which he said may unnecessarily encourage people to consume food that is expensive and high in saturated fat.

“My understanding is that most Americans already meet basic protein needs,” Detwiler said. “There is limited evidence that higher protein improves health for the general population. For people who are strength training or trying to preserve muscle in older age, higher protein can be useful. But this should not be the default for everyone without nuance.”

Similarly, Detwiler said the guidance on encouraging the consumption of red meat and full-fat dairy, along with cooking with beef tallow and butter, is contradictory, given the suggested cap on saturated fats. 

Research also shows saturated fats are linked to higher LDL cholesterol, which is a casual factor for cardiovascular disease, said Detwiler. This is not factored into the guidelines that he said could cause more long-term health consequences.

“Encouraging red meat and full-fat dairy without clear guidance on portion size or population risk profiles is not supported by the bulk of cardiovascular research,” he said. “Mixed messaging on saturated fat can lead consumers to misinterpret what constitutes a heart-healthy diet. In public health nutrition, clear evidence, consistency, and practical guidance matter.”

The new guidelines also note that people should eat what’s right for them, depending on factors like age and physical activity level.

Janice Maras, registered dietitian, director in the Dietary Assessment Center and associate teaching professor of public health and health sciences at Northeastern, emphasised this as well, saying people should focus more on getting vegetables, whole grains and adequate proteins while minimising ultra-processed foods.

“My approach to dietary guidance emphasises quality, variety, and personalisation rather than focusing on a single graphic,” she said. “Protein and dairy are important but needs vary across life stages and individual health contexts — more is not always better. Protein should come from a variety of sources, including both animal and plant foods, and dairy choices can reasonably differ depending on age and growth or maintenance needs. Helping people understand food quality and read labels is more important than emphasising one specific pyramid.” 

This story is republished courtesy of Northeastern Global News news.northeastern.edu.

Source: Northeastern University

Categories : Diet and Nutrition PaediatricsTags :

Major Study Highlights Benefits – and Risks – of Plant-based Diets in Children

On By ModernMedia
Photo by cottonbro studio

Vegetarian and vegan diets can support healthy growth when carefully planned with appropriate supplementation, finds a major new meta-analysis – the most comprehensive study to-date of plant-based diets in children.

A team of researchers, from Italy, USA and Australia, analysed data from over 48 000 children and adolescents worldwide who followed different dietary patterns, examining health outcomes, growth and nutritional adequacy. They found that vegan and vegetarian diets can be nutrient-rich and support healthy growth, but also carry a risk of deficiencies if key nutrients are not obtained through fortified foods or supplements.

The peer-reviewed study, published in Critical Reviews in Food Science and Nutrition, also suggests that plant-based diets may offer additional health benefits for children – including improved cardiovascular risk profiles – compared with omnivorous diets that include meat, fish and other animal-derived foods.

This large meta-analysis is the most comprehensive study to date of plant-based diets in children under 18 years of age, examining data from 59 studies across 18 countries. It compared lacto-ovo-vegetarian (which include dairy products and eggs, but exclude meat, fish and poultry) and vegan diets (which exclude all animal-derived foods) with omnivorous diets across a wide range of nutritional and health outcomes in 7280 lacto-ovo-vegetarians, 1289 vegans and 40 059 omnivores.

The study found that vegetarian children consumed more fibre, iron, folate, vitamin C and magnesium than omnivores, but they had lower intakes of energy, protein, fat, vitamin B12 and zinc. While evidence on vegan diets was more limited, similar patterns emerged.

“Notably, vitamin B12 didn’t reach adequate levels without supplementation or fortified foods, and calcium, iodine and zinc intakes were often at the lower end of recommended ranges, making them important nutrients to consider for children on plant-based diets,” explains the study co-author Dr Jeannette Beasley, an Associate Professor in the Departments of Nutrition and Food Studies and Medicine at New York University.

“Vegan children, in particular, had especially low calcium intake.”

Health benefits

Despite these risks, both vegan and vegetarian children displayed more favourable cardiovascular health profiles than omnivores, with lower total and low-density lipoprotein (LDL) cholesterol – the “unhealthy” form of cholesterol.

Growth and body composition measures indicated that children on plant-based diets tended to be leaner than omnivores: vegetarian children were slightly shorter and lighter, with lower body mass index (BMI), fat mass and bone mineral content. Vegan children also had shorter stature and lower BMI scores.

“Our analysis of current evidence suggests that well-planned and appropriately supplemented vegetarian and vegan diets can meet nutritional requirements and support healthy growth in children,” states lead-author Dr Monica Dinu, who focuses on exploring how nutrition shapes health and well-being at the Department of Experimental and Clinical Medicine, at the University of Florence, in Italy.

Parents: take an informed approach

Plant based diets remain entirely achievable for children and can offer environmental advantages as well as health benefits. The authors stress that families should not be discouraged from choosing vegetarian or vegan diets for ethical, environmental or health reasons. Instead, they recommend that parents approach these diets with informed planning and, where possible, seek support from clinicians such as dietitians and paediatric health professionals. With attention to a few key nutrients, these diets can fully meet children’s needs during periods of rapid growth while reducing nutritional risks.

“We hope these findings offer clearer guidance on both the benefits and potential risks of plant-based diets, helping the growing number of parents choosing these diets for health, ethical or environmental reasons,” Dr Dinu adds.

More research needed, but balance is key

The authors also emphasise the need for clear, evidence-based guidance to support families with planning healthy plant-based diets for children, who may have higher nutritional needs during periods of rapid growth and development.

However, the researchers caution that these results are limited by the cross-sectional design of most included studies, variability in methods and populations, and challenges in accurately assessing children’s dietary intake.

“In conclusion,” says fellow co-author Dr Wolfgang Marx, from the Food & Mood Centre, at Deakin University, Australia, “while well-planned vegetarian and vegan diets are nutritionally adequate and beneficial for adults, there is far less clarity about their suitability for children – leading to inconsistent or even conflicting advice for parents.

“Our findings suggest that a balanced approach is essential, with families paying close attention to certain nutrients – particularly vitamin B12, calcium, iodine, iron and zinc – to ensure their children get everything they need to thrive.”

Source: Taylor & Francis