CP Kelco’s Post

🌱 Food as Medicine: Unlocking the Benefits of a Plant-Based Diet 🌱 At Well Endocrinology, we believe in the transformative power of food. Our latest blog explores how embracing a plant-based diet can help improve health outcomes, reduce inflammation, and support weight loss. 🌿 Using food as medicine isn’t just a concept – it’s a strategy for optimizing well-being. In this post, we break down the science behind plant-based nutrition and offer practical insights for incorporating more plants into your diet. Whether you're looking to manage chronic conditions or simply feel your best, this approach could be a game-changer. 🌟 Ready to learn more about how food can be a powerful tool in your health journey? Check out the full blog post below and discover how small dietary shifts can lead to big health improvements. #PlantBasedDiet #Endocrinology #Wellness #FoodAsMedicine #MetabolicHealth #HealthJourney https://lnkd.in/g3UcbEAX

📢 "The Role of Functional Foods in Preventive Medicine" is now available! This comprehensive resource dives into how functional foods can support preventive healthcare through nutrition. Explore the science behind how what we eat can contribute to a healthier future. Download or read online today! #FunctionalFoods #PreventiveMedicine #NutritionAndHealth #Research #Wellness

Plant Protein Linked to Healthy Aging in Women A new study from Tufts University in Boston suggested that including more protein, particularly plant protein, in a dietary pattern during midlife is linked to healthier aging in females. The study, led by researchers at the Jean Mayer USDA Human Nutrition Research Center on Aging (HNRCA), was published in The American Journal of Clinical Nutrition. Kelsey Costa, a registered dietitian nutritionist and nutrition consultant for the National Coalition on Healthcare, commented on the findings: “There is a strong connection between protein consumption during midlife and the probability of aging healthily. The research indicates that plant protein is the most effective in promoting healthy aging and maintaining a positive health status.” Although eating protein in any form in midlife was associated with healthier aging, plant protein seemed to have a greater beneficial effect, as Andres Ardisson Korat, a scientist at the HNRCA and lead author of the study, explained. “Those who consumed greater amounts of animal protein tended to have more chronic disease and didn’t manage to obtain the improved physical function that we normally associate with eating protein,” Korat said. The researchers found that women who got more protein from these items were 46% more likely to remain healthy into older age. By contrast, those who obtained most of their protein from animal sources - meat, milk, fish and other seafood, and cheese - were 6% less likely to be healthy as they got older. Costa suggested how protein might affect health as we age. “The impact of protein intake on healthy aging is influenced by various intricate and interrelated factors that we have yet to fully comprehend,” she said. “This healthy aging effect comes as no surprise as these components have been linked to a host of health benefits, including reduced inflammation and oxidative stress, improved cardiovascular health and insulin sensitivity, and promotion of gut microbiome diversity - all factors that contribute to healthy aging,” Costa said. Source: Medical News Today #bietnik #activeentertainment #behavioralhealth #healthylifestyle #womenshealth #plantbased #aging

📣 New ex-vivo study on low and no calorie sweeteners finds positive impact or no impact on human gut microbiota In a groundbreaking study, Tate & Lyle, in collaboration with Cryptobiotix, has unveiled promising findings on the interactions between low and no calorie sweeteners, like stevia, and the human gut microbiota. This research, a first in its field, utilized Cryptobiotix's innovative SIFR® technology to simulate the gut environment and examine the effects of these sweeteners outside the human body. The results, published in the International Journal of Food Sciences and Nutrition, reveal that while some sweeteners such as sucralose show no impact on gut bacteria, others, including stevia, may offer beneficial health effects by promoting the growth of health-supporting bacteria and the production of short-chain fatty acids. Davide Risso, MSc, PhD, Head of Nutrition Research at Tate & Lyle, and Dr. Pieter Van den Abbeele, Chief Scientific Officer at Cryptobiotix, highlight the study's significance in understanding the individual benefits of sweeteners, moving beyond the traditional view of them as a uniform group. This research underscores Tate & Lyle's commitment to advancing knowledge in the role of low and no calorie sweeteners within a balanced diet and sharing insights in this emerging area of nutrition science The study's findings contribute to the growing body of scientific evidence supporting the use of low and no calorie sweeteners as part of a healthy diet. Further assessments on additional sweeteners such as allulose and erythritol are underway, with details to be shared soon, marking an exciting step forward in the understanding of dietary sweeteners and gut health. Read more online: https://lnkd.in/e56vRcQh 🔔 Follow Ingredients Insight to receive daily ingredients news 🔔   #IngredientsInsight #TateAndLyle #GutMicrobiota #NutritionScience #LowCalorieSweeteners

Eating for Eternity: The Scientific Landscape of Longevity Nutrition In a world where individuals seek ways to lead fulfilling and extended lives, the concept of longevity has gained prominence. This article delves into the scientific insights regarding the relationship between nutrition and longevity, with a focus on biochemical mechanisms and cellular influences. Biochemical Foundations of a Balanced Diet: The significance of a balanced diet for longevity is rooted in the biochemical foundations that provide nutrients for cellular processes. Proteins, vitamins, minerals, and essential fatty acids are crucial for regulating metabolic pathways, cell regeneration, and DNA repair. Antioxidative Mechanisms Against Oxidative Stress: Antioxidants are pivotal for longevity, protecting against oxidative stress that can cause cell damage and premature aging. Polyphenols found in fruits, vegetables, and green tea exhibit antioxidative properties associated with improved cell integrity and reduced susceptibility to age-related diseases. Omega-3 Fatty Acids and Their Cardioprotective Effects: The positive effects of omega-3 fatty acids on longevity are extensive, supported by the regulation of inflammatory processes, blood clotting, and enhanced vascular function. Clinical studies suggest that increased intake of omega-3 fatty acids is associated with a reduced risk of cardiovascular diseases and an extended lifespan. Caloric Restriction and Cellular Autophagy: Caloric restriction and intermittent fasting have proven effects on longevity. These dietary strategies can activate cellular autophagy, a process that removes damaged cellular components and extends cell lifespan. Mechanisms of Hydration and Detoxification: The importance of adequate hydration goes beyond fluid intake. Water plays a key role in metabolic processes, toxin elimination, and the maintenance of cellular homeostasis, potentially influencing longevity. Conclusion: This analysis underscores the profound connection between nutrition and longevity at the molecular level. Understanding the biochemical mechanisms allows us to develop informed nutritional strategies to extend lifespan and promote health in old age. It is crucial to note, however, that individual variations in genetic factors and lifestyles play a role. In this context, a tailored diet, guided by professionals such as nutritionists and physicians, opens additional avenues for a personalized approach to longevity. The integration of expertise can contribute to developing customized nutrition plans that consider the specific needs and goals of each individual. Scientific advancements in this field could potentially yield innovative approaches to promoting longevity through personalized nutrition. #LongevityDiet #longevitymedicine #personalizedmedicine #personalizednutrition #nutrition #bluezones #nutrigenomics #nutritioncoaching

"Poor nutrition is a major risk factor for and a leading preventable cause of chronic disease in the United States.1 Suboptimal diets contribute to one in five deaths worldwide.2 “Food is medicine” interventions are being increasingly studied as a means of preventing and treating multiple chronic diseases.3,4 Unlike traditionally approved medicines for which molecular targets are well established, dietary intake comprises a large variety of food ingredients, and their functions are spread out over a lifetime. Providing recommendations to patients, specifically those with chronic diseases, on what and how much to eat is thus more complex than most health recommendations. Here we present an overview of contemporary nutritional concepts, with a specific focus on energy and macronutrients"

Nice recent paper from the European Journal of Nutrition showing that protein to fibre ratio is really important for shaping the gut microbiome. The authors showed that plant-based diet shift the fibre to protein ratio in the favour of a fibre, resulting in a microbiome with a more beneficial fibre fermenting profile and away from a less healthy protein fermenting profile. https://lnkd.in/eXr89mbu Cool study and another piece of evidence supporting that diverse plant based diets are the best way of improving your gut microbiome. #plantbased #gutmicrobiome

TRUST IN NUTRITION SCIENCE - WHITHER? "...less than four in ten Americans express strong trust in science about food, nutrition, and/or diet..." https://lnkd.in/gcrJjRFq The message from this new study accords with similar findings from a few years ago from the Pew Research Center: "Americans trust dietitians more than nutrition researchers but are skeptical of both groups’ transparency, accountability" - https://lnkd.in/gpPjz5fK It has been a cliche for many years that "In God We Trust - All others Bring Data. Let us make our nutrition research *trustworthy* (see: https://lnkd.in/gHYXCHdb ; and https://lnkd.in/ggzX7mam). Some who may be interested or wish to comment include: Stefan Pasiakos, PhD, FACSM, Andrew Bremer, Christopher Lynch, Chavonda Jacobs-Young, Ph.D., Andrew Brown, Gary Taubes, Stephan Guyenet, Arya M. Sharma, MD, DSc (hon), Paul Coates, Martin Binks, Javier Gonzalez, Lewis Halsey, Dan Larhammar, Stan Young, Johanna Dwyer, Miriam Nelson, Catherine Woteki, Ann Yaktine, Sylvia Rowe, Dietram Scheufele, Tracey Weissgerber, Arthur Lupia, Gwen Twillman.

I got dizzy after reading this article? My new title would be, “Don’t throw the baby out with the bath water.” What do other science minds think? Epidemiological studies have been the basis for much of our current dietary recommendations. Although I believe there is merit to much of this previous research, science evolves and so do the tools. Onwards! I’m excited to see how we can leverage Ai to aggregate data in real time that is personalized … these are exciting times! #research #nutritionscience

This is why RDNs are so important. Research findings provide direction, but the individual in front of us shows us the way. The best available evidence comes from the patient, and our learning from research is only part of the evidence that forms our hypothesis for each individual. Dietitians uniquely practice in this way--as opposed to giving generalized advice based on the latest headlines. See a dietitian. Refer to a dietitian. Promote dietitians. Thanks for sharing this article, Barbara!