One of the reasons why I chose to study nutrition science was so that I could understand a subject that would have a direct impact on my own life. Having a healthy diet is important to me, and it has been fascinating to learn about what goes into a healthy diet and the reasoning behind the dietary recommendations. An important lesson for me has been that there are many dietary patterns associated with good health. Even so, it seems like everyone has an opinion about nutrition.
Entries filed under 'Obesity'
The focal point of discussions at this year’s Food Vision Asia, a three-day leadership forum for Asia’s food and nutrition industry, centered around how the region is tackling the growing diabetes epidemic it is facing.
Vitamins have many functions and sources. A common function is to be part of an enzyme involved in a metabolic reaction. The brain is particularly metabolically active. In 2002, the Institute of Medicine estimated that 130 grams of carbohydrate were needed daily to provide sufficient glucose for the brain to function. Thinking requires energy. So it is not surprising to read that increasing one’s intake of vitamins and minerals might impact metabolism and the brain.
In a randomized, double blind, placebo-controlled, parallel-groups study of 97 healthy females, Kennedy and colleagues studied the effect of increasing doses of multivitamins/minerals
Non-alcoholic fatty liver disease (NAFLD) is the most common cause of chronic liver disease in North America. Yesterday, I discussed the prevalence of suboptimal vitamin E status and its role in maintaining normal liver function. With more and more people being overweight and diagnosed with type 2 diabetes, the prevalence of NAFLD is increasing
Good news! Nationally representative data collected between 1999 and 2012 finds a reduction in the severity of metabolic syndrome among US adolescents. It was a linear trend. Interestingly, increasing unsaturated fat intake was beneficial. You may ask why.
Vitamin E is found in many foods (in small quantities) but most often in association with unsaturated fats – vegetable oils, nuts, and seeds – to protect them from oxidation. In brief, people eating more unsaturated fat will likely be consuming more vitamin E.