Category: Diet and Nutrition

Categories : Diet and Nutrition NeurologyTags :

Full-fat Cheese Linked to a Reduced Dementia Risk

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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
Categories : Diet and NutritionTags :

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

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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

Categories : Diet and Nutrition Metabolic DisordersTags :

Changing a Diet’s Sweetness has no Impact on Sweet Cravings or Health

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Changing the amount of sweetness in a person’s diet has no impact on their liking for sweet foods, the results of a new trial suggest. The results also showed no difference in indicators of cardiovascular disease or diabetes risk between people who increased or decreased their intake of sweet-tasting foods over a six-month period. 

The research team suggest that consequently public health organisations may need to change their current advice on reducing sweet food consumption to tackle the obesity crisis.  

The study, published in the American Journal of Clinical Nutrition, was carried out by Wageningen University and Research in the Netherlands and Bournemouth University in the UK.

“People have a natural love of sweet taste which has led many organisations, including the World Health Organisation, to offer dietary advice on reducing the amount of sweetness in our diets altogether,” said Katherine Appleton, Professor in Psychology at Bournemouth University and corresponding author for the study. “However, our results do not support this advice, which does not consider whether the sweet taste comes from sugar, low calorie sweeteners, or natural sources.” she added. 

During the trial, 180 participants were split into three groups. One group consumed a diet containing a high amount of sweet-tasting food, a second group consumed a low amount and a third consumed an average amount. The sweetness in the foods provided for their diets came from a combination of sugar, natural sweetness or low-calorie sweeteners.

After one, three and six months, participants were surveyed on whether their liking and perception of sweet foods had changed. They were also weighed and provided blood and urine samples to measure any changes in their diabetes risk and cardiovascular health. 

At the end of the trial, the researchers found no significant differences in any of the measures across the three groups. Participants also reported a spontaneous return to their previous intake of sweet foods after the six months.

Based on their results, the study team are recommending that public health organisations may need to change their current advice on reducing sweet foods to tackle overweight and obesity.  

“It’s not about eating less sweet food to reduce obesity levels,” Professor Appleton said. “The health concerns relate to sugar consumption. Some fast-food items may not taste sweet but can contain high levels of sugar. Similarly, many naturally sweet products such as fresh fruit and dairy products can have health benefits. Public advice therefore needs to concentrate on how people can reduce the amount of sugar and energy-dense foods they consume,” she concluded. 

Source: University of Bournemouth

Categories : Cardiovascular Disease Diet and NutritionTags :

Is Caffeine Actually Getting an Unfair Rap in Atrial Fibrillation?

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Caffeine may have been unfairly portrayed as the villain in some heart rhythm disorders, according to a new study published in the Journal of the American Medical Association.

Longstanding medical advice has held that patients with atrial fibrillation (AF) should cut back on their caffeine intake – or eliminate it entirely – to improve their condition. Wong et al. conducted an investigation into the relationship between regular caffeinated coffee consumption and the recurrence of atrial fibrillation (AF) or atrial flutter.

The DECAF randomised clinical trial, conducted across five international centres, enrolled 200 patients with persistent AF who were successfully cardioverted and then randomised to either consume caffeinated coffee (averaging one cup daily) or abstain from coffee and caffeine for six months. But contrary to expectations, the caffeine group actually saw an improvement in symptoms.

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Categories : Cardiovascular Disease Diet and NutritionTags :

Polyphenol-rich Diets Linked to Better Long-term Heart Health

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Compounds found in tea, coffee, berries and nuts linked to better long-term heart health.

Photo by Annemarie Grudën on Unsplash

People who regularly consume polyphenol-rich foods and drinks, such as tea, coffee, berries, cocoa, nuts, whole grains and olive oil, may have better long-term heart health.

The research, led by King’s College London, found that those with higher adherence to polyphenol-rich dietary patterns had lower predicted cardiovascular disease (CVD) risk.

Polyphenols are natural compounds found in plants that are linked to various health benefits, including improved heart, brain, and gut health.

The study, published in BMC Medicine, followed more than 3100 adults from the TwinsUK cohort for over a decade, found that diets rich in specific groups of polyphenols were linked to healthier blood pressure and cholesterol profiles, contributing to lower CVD risk scores.

For the first time, the researchers also analysed a large number of metabolites in the urine that are produced when the body breaks down polyphenols.

These biomarkers confirmed that individuals with higher levels of polyphenol metabolites—especially those derived from specific groups of polyphenols, flavonoids and phenolic acids – had lower cardiovascular risk scores. They also had increased HDL cholesterol, also know as ‘good’ cholesterol.

The study used a newly developed polyphenol dietary score (PPS) to capture intake of 20 key polyphenol-rich foods commonly consumed in the UK, ranging from tea and coffee to berries, olive oil, nuts, and whole grains.

This score showed stronger associations with cardiovascular health than estimates of total polyphenol intake, likely because it captures overall dietary patterns rather than individual compounds.

This finding suggests that considering the whole diet provides a more accurate picture of how polyphenol-rich foods work together to support long-term heart health.

Our findings show that long-term adherence to polyphenol-rich diets can substantially slow the rise in cardiovascular risk as people age. Even small, sustained shifts towards foods like berries, tea, coffee, nuts, and whole grains may help protect the heart over time.”

Professor Ana Rodriguez-Mateos, Professor of Human Nutrition at King’s College London

Dr Yong Li, first author of the study, added: “This research provides strong evidence that regularly including polyphenol-rich foods in your diet is a simple and effective way to support heart health. These plant compounds are widely available in everyday foods, making this a practical strategy for most people.”

The researchers note that while cardiovascular risk naturally increases with age, higher polyphenol intake was associated with a slower progression of risk over the 11-year follow-up period. They also emphasise the need for future dietary intervention studies to further validate these associations.

Source: King’s College London

Categories : Diet and NutritionTags :

Fruit Juices in South Africa Are Getting a Free Ride: Why They Should Have the Same Health Warning Labels as Fizzy Drinks

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Siphiwe Dlamini, University of the Witwatersrand

Photo by Eiliv Aceron on Unsplash

South Africa is facing a sharp rise in obesity-related diseases like type 2 diabetes. Between 2010 and 2019, the prevalence of diabetes nearly tripled from 4.5% to 12.7%. This increase is linked to lifestyle risk factors including drinking sugary beverages, eating unhealthy foods, and not getting enough physical activity.

To help tackle the problem, the government has introduced several public health measures targeting key risk factors, including unhealthy eating.

One of the most prominent measures was the introduction of a tax on sugar-sweetened beverages in 2018. The tax targets added sugars, encouraging manufacturers to reformulate products like soft drinks and energy drinks to reduce their sugar content. But beverages containing naturally occurring sugars, such as 100% fruit juices, are exempt.

Often, 100% fruit juices are seen as healthier alternatives to sugar-sweetened or artificially sweetened drinks. But growing research shows this may not be true. A 2023 meta-analysis of 72 published studies involving over 3 million people found that drinking fruit juice does not lower the risk of type 2 diabetes or high blood pressure. It was instead linked to a higher risk of dying from cardiovascular diseases.

The recommendation from that meta-analysis and other studies is that fruit juices should not be considered a healthier alternative to sugar-sweetened beverages. This could be because, although fruit juices contain more vitamins and minerals than soft drinks, they are also high in natural sugars and lack the fibre found in whole fruits, which helps control blood sugar and keeps you feeling full.

In a further move to curb sugar intake in beverages the government has proposed new food labelling regulations. These would require front-of-package warning labels for products high in added sugar, saturated fat, sodium, or artificial sweeteners. The regulations are still under review. But they align with international best practices adopted by countries like Chile, Mexico and Brazil.

If implemented effectively, they could help South African consumers make more informed dietary choices.

But, once again, fruit juices are getting a free ride. This is even though they have the highest energy (calories) and sugar content (8.4%) across a range of soft and energy drinks, according to our recent study.

As researchers in public health nutrition, we are concerned that the regulations had some important gaps. The proposed regulations introduce a simple package warning label system for prepacked foods that contain added sugar, saturated fat, or sodium and exceed specific nutrient thresholds. It also requires warning labels for products containing artificial sweeteners, reflecting growing concerns about their long-term health effects.

But the regulations exclude certain sugar-containing beverages from front-of-pack warning label requirements, particularly those with naturally occurring sugars. Many juices, such as 100% fruit juices, are exempt despite their high sugar content and significant contribution to overall sugar and energy intake. This raises concerns about the consistency of the policy and whether it adequately addresses the health risks associated with excessive sugar consumption across all types of beverages.

To test the scale of the problem, we analysed over 600 non-alcoholic beverages sold in major South African supermarkets. The study found that 21.4% of beverages would require a warning for high sugar, 49.8% for artificial sweeteners, and 58.7% for at least one of these criteria.

Juices were least likely to qualify for warning labels. Only 30% of juices met the criteria , versus 94.1% of soft drinks and 96.9% of energy drinks. Excluding 100% fruit juices from South Africa’s proposed warning label regulations could have serious public health consequences.

We recommend that the health department revise the criteria for warning labels to include beverages that are high in naturally occurring sugars.

Fruit juices

Fruit juices are often seen as a healthier choice because of their natural origin. In South Africa, regular consumption of 100% fruit juice is common, with many consumers perceiving it as beneficial despite its high sugar content.

This is a problem for a number of reasons.

Because of their high sugar content, fruit juices can cause sharp spikes in blood glucose. For more than 2.3 million South Africans living with diabetes regular consumption may interfere with blood glucose control. But this is not only a concern for people with diabetes. Research shows that even among non-diabetics, frequent intake of fruit juice increases weight gain, and the risk of developing type 2 diabetes over time.

Labelling policies that ignore naturally occurring sugars risks misleading consumers. In particular, it misleads those trying to make healthier choices into over-consuming these products. International examples, such as Chile’s approach to food labelling, show that including total sugar content in warning criteria can reduce purchases of high-sugar items and improve public awareness.

Exempting juices also creates an uneven playing field. While soft drink and energy drink manufacturers are pushed to reformulate products to avoid taxes and warning labels, juice producers face no such pressure, despite offering products with comparable health risks.

We also demonstrated that nearly half of the beverages analysed contained artificial sweeteners, which are increasingly used to lower sugar content and bypass the sugar tax. Emerging research suggests these additives may negatively affect gut health and contribute to nutrition-related diseases. Taken together, these factors highlight the need for comprehensive regulation that reflects the full spectrum of health risks posed by sugary beverages.

Next steps

South Africa’s efforts to regulate sugary beverages are commendable and reflect a growing commitment to tackling lifestyle-related diseases. But excluding fruit juices from key policies risks undermining these efforts.

By aligning regulations with scientific evidence and international best practices, the country can take a more comprehensive approach to sugar reduction. This approach will protect all consumers, especially the most vulnerable.

To ensure that South Africa’s food labelling regulations achieve their intended public health outcomes, we recommend the following steps.

  • Include naturally occurring sugars: Revise the criteria for warning labels to account for total sugar content, not just added sugars. This would ensure that high-sugar juices are appropriately labelled, and consumers are fully informed.
  • Extend the sugar tax: Consider applying the sugar tax to fruit juices with high sugar content. This would encourage manufacturers to explore lower-sugar formulations.
  • Public education campaigns: Launch targeted education initiatives to raise awareness about the health risks associated with all types of sugar, including those found in fruit juices.
  • Ongoing monitoring: Establish systems to monitor the impact of both labelling and taxation policies on consumer behaviour and health outcomes, allowing for evidence-based adjustments over time.

Siphiwe Dlamini, Lecturer, Department of Physiology, University of the Witwatersrand

This article is republished from The Conversation under a Creative Commons license. Read the original article.

Categories : Diet and Nutrition Metabolic DisordersTags :

Ultra-processed Food Intake Linked to Prediabetes in Young Adults

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Researchers tracked 85 young adults over a four-year period, finding that increases in ultra-processed food consumption were linked with elevated blood sugar and early signs of diabetes risk.

Photo by Jonathan Borba

More than half of calories consumed in the United States come from ultra-processed foods (UPFs), items like fast food and packaged snacks that are often high in sodium, sugar and unhealthy fats. In adults, research has clearly linked these foods to type 2 diabetes and other conditions, but few studies have explored their effects among youth.

Now, researchers from the Keck School of Medicine of USC have completed one of the first studies to examine the link between UPF consumption and how the body processes glucose, which is known to predict diabetes risk. By tracking changes over time, they gained insights into how dietary choices may influence key biological processes.

The researchers studied a group of 85 young adults over a four-year period. They found that an increase in UPF intake was associated with a higher risk for prediabetes, or early-stage high blood sugar that can lead to diabetes. Eating more UPFs was also linked to insulin resistance, where the body becomes less effective at using insulin to control blood sugar. The study, funded in part by the National Institutes of Health, was just published in the journal Nutrition and Metabolism.

“Our findings show that even modest increases in ultra-processed food intake can disrupt glucose regulation in young adults at risk for obesity. These results point to diet as a modifiable driver of early metabolic disease, and an urgent target for prevention strategies among young people,” said senior author Vaia Lida Chatzi, MD, PhD, a professor of population and public health sciences and paediatrics and director of the ShARP Center at the Keck School of Medicine.

Early adulthood is a formative stage where people have reached physical maturity and are building habits that can persist for years. Trading packaged or restaurant meals for whole and raw foods like fruits, vegetables, and whole grains can reduce the likelihood of developing type 2 diabetes later in life.

“Young adulthood is a critical window for shaping long-term health,” Chatzi said. “By focusing on young adults, we have an opportunity to intervene early, before prediabetes and other risk factors become lifelong conditions.”

Signs of prediabetes

 The research included 85 young adults from the Metabolic and Asthma Incidence Research (Meta-AIR) study, part of the broader Southern California Children’s Health Study. Participants, aged 17–22, provided data at a baseline visit between 2014 and 2018 and a follow-up visit approximately four years later.

At each visit, participants reported everything they had eaten on one recent weekday and one recent weekend day. Researchers classified foods into two categories: UPFs (such as candy, soda, cereal, packaged spreads, flavored yogurts, and many restaurant foods) and foods that were not ultra-processed. They then calculated what percentage of each participant’s daily caloric intake came from UPFs.

The researchers also collected blood samples from participants before and after they consumed a sugary drink to test how effectively their body responded to blood sugar with insulin. They then conducted a statistical analysis to compare dietary changes with signs of prediabetes, adjusting for differences in age, sex, ethnicity and physical activity levels.

From baseline to follow-up, a 10% increase in UPF consumption was associated with a 64% higher risk for prediabetes and a 56% higher risk for problems with glucose regulation. Participants who reported eating more UPFs at their initial visit were also more likely to have elevated insulin levels at follow-up—an early sign of insulin resistance, where the body must produce more insulin to keep blood sugar in a healthy range.

Limiting ultra-processed foods

The study shows that the risks of UPFs extend to young adults, a group often overlooked in previous research.

“These findings indicate that ultra-processed food consumption increases the risk for pre-diabetes and type 2 diabetes among young adults – and that limiting consumption of those foods can help prevent disease,” said the study’s first author, Yiping Li, a doctoral student in quantitative biomedical sciences at Dartmouth College who previously worked as a researcher at the Keck School of Medicine.

Future studies with larger groups and more detailed diet tracking can help clarify which foods pose the greatest risk for young adults, the researchers said. They also plan to continue investigating the biological mechanisms behind these links, including how specific nutrients in UPFs may influence insulin and blood sugar regulation.

Source: Keck School of Medicine of USC

Categories : Cancer Diet and NutritionTags :

Plant-based Nutrient Improves Immune Cells’ Cancer-Fighting Power

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Researchers find that zeaxanthin, best known for protecting vision, can also strengthen the cancer-fighting activity of immune cells.

Zeaxanthin is a carotenoid, a type of yellow-orange pigment found in plants. It is found in food such as yellow peppers and maize. Photo by Daniel Dan on Unsplash

In a new study, researchers from the University of Chicago discovered that zeaxanthin, a plant-derived carotenoid best known for protecting vision, may also act as an immune-boosting compound by strengthening the cancer-fighting activity of immune cells. The findings, which were published in Cell Reports Medicine, highlight the potential of zeaxanthin as a widely available supplement to improve the effectiveness of cancer immunotherapies.

“We were surprised to find that zeaxanthin, already known for its role in eye health, has a completely new function in boosting anti-tumour immunity,” said Jing Chen, PhD, Professor of Medicine and senior author of the study. “Our study show that a simple dietary nutrient could complement and strengthen advanced cancer treatments like immunotherapy.”

How does this nutrient work?

The study builds on years of work by Chen’s lab to better understand how nutrients influence the immune system. By screening a large blood nutrient library, the team identified zeaxanthin as a compound that directly enhances the activity of CD8+ T cells, a crucial type of immune cell that kills tumour cells. These cells rely on a molecular structure called the T-cell receptor (TCR) to recognise and destroy abnormal cells.

The researchers found that zeaxanthin stabilizes and strengthens the formation of TCR complex on CD8+ T cells upon interacting with the cancer cells. This, in turn, triggers more robust intracellular signaling that boosts T-cell activation, cytokine production, and tumour-killing capacity.

Zeaxanthin improves immunotherapy effects

In mouse models, dietary supplementation with zeaxanthin slowed tumour growth. Importantly, when combined with immune checkpoint inhibitors – a type of immunotherapy that has transformed cancer treatment in recent years – zeaxanthin significantly enhanced anti-tumour effects compared to immunotherapy alone.

With more research, we may discover natural compounds that make today’s cancer therapies more effective and accessible.

Jing Chen, PhD

To extend the findings, the researchers tested human T cells engineered to recognise specific tumour antigens and found that zeaxanthin treatment improved these cells’ ability to kill melanoma, multiple myeloma, and glioblastoma cells in laboratory experiments.

“Our data show that zeaxanthin improves both natural and engineered T-cell responses, which suggests high translational potential for patients undergoing immunotherapies,” Chen said.

A safe and accessible candidate

Zeaxanthin is sold as an over-the-counter supplement for eye health, and is naturally found in vegetables like orange peppers, spinach, and kale. It’s inexpensive, widely available, well-tolerated and, most importantly, its safety profile is known – which means it can be safely tested as an adjunct to cancer therapies.

The study also reinforces the importance of a balanced diet. In their previous research, Chen’s group discovered that trans-vaccenic acid (TVA), a fatty acid derived from dairy and meat, also boosts T-cell activity – but through a different mechanism. Together, the findings suggest that nutrients from both plant and animal sources may provide complementary benefits to immune health.

Clinical applications of zeaxanthin

Although the results are promising, the researchers stress that the work is still at an early stage. Most of the findings come from laboratory experiments and animal studies. Thus, clinical trials will be needed to determine whether zeaxanthin supplements can improve outcomes for cancer patients.

“Our findings open a new field of nutritional immunology that looks at how specific dietary components interact with the immune system at the molecular level,” Chen said. “With more research, we may discover natural compounds that make today’s cancer therapies more effective and accessible.”

The study, “Zeaxanthin augments CD8+ effector T cell function and immunotherapy efficacy,” was supported by grants from the National Institutes of Health, the Ludwig Center at the University of Chicago, and the Harborview Foundation Gift Fund.

Source: The University of Chicago

Categories : Diet and NutritionTags :

AI Nutrition Study Finds “Five Every Day” May Keep the Doctor Away

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In a new study using AI and machine learning, EPFL researchers have found that it’s not only what we eat, but how consistently we eat it that plays a crucial role in gut health. Many previous studies have shown that what we eat has an impact on our gut microbiota. Healthy diets rich in fruit, vegetables, fibre and nuts are strongly associated with increased microbial diversity and better stomach health.

But now, for the first time, EPFL research has shown that the regularity with which we eat a healthy diet is just as important for gut health as the amount of what we consume.

The importance of nutritional quality and regularity

In a new paper, just published in the journal Nature Communications, researchers in EPFL’s Digital Epidemiology Laboratory, part of both the Schools of Computer and Communication and Life Sciences, confirmed earlier research that certain types of foods, such as fruit and vegetables, contribute to a more diverse gut microbiota. Working with colleagues at the University of California, San Diego, they also made several striking new discoveries.

First, they found that it’s not just the consumption of fruit, vegetables and grains that create a healthy gut microbiota, but whether you eat them regularly or not. Whilst there’s always been a hunch that it’s important to eat good food regularly, encouraged by campaigns such as ‘five fruits and vegetables a day’, it has always been just that – a hunch.

“This research clearly shows that you cannot binge on vegetables on your healthy day and then eat in an unhealthy way for the rest of the week or month,” said Associate Professor Marcel Salathé, head of the Digital Epidemiology Lab and co-director of the EPFL AI Center. “In fact, our study suggests that irregular consumption of healthy foods undoes many of their beneficial effects on the gut microbiota. This is a real incentive for future studies to not just look at what people are eating but the patterns of what they are eating over time.”

Predicting diet from the microbiome

Second, the team was also able to show that a person’s gut bacteria and what they eat can predict each other with up to 85% accuracy. With just a simple stool sample — an increasingly common component of medical research — advanced machine learning techniques could predict a person’s diet using their microbiota and vice versa.

“For our collaborators in San Diego, who are some of the world’s leading experts in microbiome research, this was exciting,” explained Salathé. “Getting such data from a stool sample is relatively easy, but understanding someone’s diet is notoriously difficult, it’s data that’s been challenging to collect.”

The power of real-time data

The study was made possible by using detailed nutritional information from about 1000 participants who were part of the “Food & You” cohort.

High-resolution dietary data was collected via the AI-powered app MyFoodRepo, developed by the same EPFL lab, which allowed users to log their meals in real time by snapping photos or scanning barcodes. The app’s AI then analysed these entries for nutritional content, later verified by human reviewers.

“Historically, nutrition research has relied on food frequency questionnaires and 24-hour dietary recalls. In theory, you could ask somebody to write down everything they eat but in practice it’s just not done because it’s borderline impossible. Now, the AI is so good that we can do this data collection at a large scale,” said Rohan Singh, a Doctoral Assistant in the Digital Epidemiology Lab and lead author of the paper.

“Our study has been particularly interesting because when you look at lifestyle-oriented gastrointestinal disorders, they often develop gradually. Since nutrition is one of the big contributors to these diseases, analyses like ours may be able to assess what can be improved in a person’s diet. AI can then help nudge people to adjust their food intake accordingly,” he continued.

Looking ahead

Salathé believes the study’s findings suggest that current dietary guidelines may need to be updated to emphasize not just the types and quantities of food, but the regularity of healthy eating behaviors.

And, while this research project has ended, the MyFoodRepo app continues to be used by the Digital Epidemiology Lab team for other research. They are currently involved in a pilot project on nutrition and cognitive performance, studying potential links between the two.

Also, through the use of barcoded food data from the Food & You study, the researchers are investigating the link between food additives, like emulsifiers, found in ultra-processed foods, and the gut microbiota.

“There’s a strong hypothesis that some of these additives really may negatively impact your microbiota, and we have some early indications that this could indeed be the case. We’re still in the analysis stage but we are quite excited about early results,” said Salathé.

More generally, they are gratified that the MyFoodRepo app is now opening the door to important nutrition studies globally.

“From the outset, we knew we needed something extremely consumer friendly and easy to use, while still providing the data that we needed. We built it to serve our own research needs, but also in a way which others would find useful – and it’s now being used in many other nutrition studies globally,” Salathé concluded.

Source: Ecole Polytechnique Federale de Lausanne