Center For Food As Medicine’s Post

Exciting to see the paper "Development of a Culinary Medicine Curriculum to Support Nutrition Knowledge for Gastroenterology Fellows and Faculty" by Karen Lindsay, PhD, RDN, and Nimisha Parekh, MD, published in Nutrients! https://lnkd.in/gdsJFmQs #culinarymedicine #nutrition #gastroenterology #integrativemedicine #integrativehealth #foodasmedicine #research

The urolithin A advantage We’re not just eating for us; we’re also eating for the trillions of bacteria in our digestive system. It turns out that consuming foods that contain ellagic acid or ellagitannins, polyphenols found in pomegranates, walnuts, and berries [1], may cause our gut bacteria to create a metabolite known as urolithin A (UA), an exciting molecule with promise for improving our health and lifespan. Only around 40% of individuals have an optimal gut microbiome to significantly convert ellagic acid and ellagitannins into UA, and our ability to convert these precursors into UA substantially declines with age [2, 3]. Those who were able to convert ellagitannins into UA had a higher gut microbiome diversity and a higher ratio of Firmicutes to Bacteroides, two common gut bacteria [2]. One study found that those who were classified as metabolically unhealthy produced minimal UA and released less active forms called iso-UroA and UroB [4]. Exciting research unveils some incredible health benefits:  Increases muscle endurance and improves muscle strength by 12% in four months, and may counteract age-related muscle decline [6, 7].  Triggers mitophagy, a cellular recycling process that removes old and damaged mitochondria [7]. UA increased mitophagy in skeletal muscle [6] and improved both mitochondrial and cellular health in sedentary older adults in just four weeks [8].  Boosts NAD+ levels (a molecule crucial for cellular function) in mouse skeletal muscle to a similar extent as a five-fold higher dose of nicotinamide riboside, an NAD+ precursor [9].  Decreases levels of plasma acylcarnitines, a suggested marker of metabolic disorders. Levels of C-reactive protein, an inflammatory marker, were also significantly lower with the presence of UA, which may indicate reduced inflammation [6].  Renews mitochondria in the T-cells of mice, which helps maintain the cells’ anticancer activity for longer. UA supplementation significantly reduced cancerous tumors in mice, and supplementation in humans produced the same T-cell anticancer activity [10].  Reduces inflammation in various tissues including the brain, liver, and heart of several animal models, which could prevent or delay the onset of neurodegenerative disease, type 2 diabetes, and non-alcoholic fatty liver disease [4]. Possesses anti-inflammatory properties and, with UA's ability to cross the blood-brain barrier, it helps lessen brain inflammation by reducing oxidative stress and boosting brain cell health [11].  Mitochondrial dysfunction, a hallmark of aging, is linked to several age-related diseases including metabolic syndrome, neurodegenerative, cardiovascular diseases, and cancer [12]. Urolithin A is a powerful ally, offering protection against mitochondrial dysfunction. Research has shown that UA prevents the buildup of dysfunctional mitochondria with age and even extended lifespan in nematode worms. This lifespan extension was due to improved mitochondrial efficiency [13]. 

Shireen starts lifestyle medicine course to help combat cancer The University of Winchester is to start a ‘Lifestyle Medicine’ course aimed at sharing evidence-based practices for preventing cancer and living well after cancer diagnosis. The short course – one of only a few of its kind offered by a UK university ­- is led and devised by Shireen Kassam (pictured) Visiting Professor in the University's Faculty of Health and Wellbeing, a cancer doctor and expert in plant-based nutrition. Shireen, an advocate for the benefits of a plant-based diet, says: “The World Cancer Research Fund and American Cancer Society guidelines on cancer prevention provide nine recommendations that together have the ability to reduce the risk of cancer by 40 per cent. Five of the recommendations are dietary.” The new eight-week course is aimed at healthcare professionals but is open to the wider public. The content covers the six pillars of lifestyle medicine: -        Healthy diets -        Physical activity -        Restorative sleep -        Healthy relationships, -        Management of stress -        Avoidance of harmful substances (including alcohol and tobacco) Shireen, also a Consultant Haematologist and Honorary Senior Lecturer at King’s College Hospital, London, said that there is too little emphasis on preventative medicine in the UK. “Unfortunately, we don’t prioritise health we treat sickness,” she said. “Only five per cent of the NHS budget is spent on true prevention.” In the UK one in two people will develop cancer in their lifetime and in the UK and US it is estimated that five per cent of those cancers are caused by an unhealthy diet. However, Shireen believes these figures under-estimate the impact of dietary risk factors which cause obesity, type 2 diabetes and other chronic conditions that in turn increase the risk of cancer. Find out more about the course at Lifestyle medicine for cancer prevention and survivorship - University of Winchester and Shireen’s other course on plant-based nutrition here Plant-based Nutrition - University of Winchester. Shireen is organising and speaker on cancer at VegMed London 2023 – Europe’s largest medical conference on plant-based nutrition – at Imperial College in London September 9-10

UNMC Study Establishes Relation Between Diet & Lung Health Whether diet has any correlation with lung health has long been a debate. A recent study at the University of Nebraska Medical Center seems to have put that question to rest. UNMC College of Allied Health Professions faculty have recently made findings that contribute to a big new study demonstrating that diet can have a big impact on long-term lung health and preventing disease. A 30-Year Research Study The study was published in the Journal of the COPD Foundation. Mariah Jackson PhD is the first author. She is an assistant professor of medical nutrition. Corri Hanson PhD is the co-investigator and the director of the medical nutrition program. The study revealed that a plant-based diet has an inverse relationship with radiographic emphysema. The research relies on data from the Coronary Artery Risk Development in Young Adults (CARDIA) Lung Prospective Cohort Study. The study included subjects in the 18 and 30-year age group at the time of initiation. These subjects have since been under observation for 30 years. The subjects were then checked for emphysema in the 25th year of the study using computed tomography. The Study Findings The key findings from the study were as follows: - 20% of the subjects received a diet rich in healthy plant-based foods, with the highest A Priori Diet Quality Scores (APDQS). This group developed emphysema at the rate of 4.5%. - The 20% of subjects that received the diet with the lowest APDQS had an emphysema rate of 25.4%. - Smokers following a plant-based, nutritionally rich diet reduced their chances of developing emphysema as compared to smokers who avoided such a diet. Dr. Jackson and Dr. Hanson came to the conclusion that following a richer plant-focused diet inversely affected the chances of developing emphysema. These findings were recorded even in the case of heavy smokers. So, you have every reason to increase the quality and quantity of plant-based foods in your diet. Recommendations from the Authors According to both faculty members, diet can be used as a preventative measure for improving pulmonary health, along with stopping smoking. The study was part of a long-term project where Dr. Jackson focused on studying the impact of diet and nutrition on chronic diseases. Interestingly, the study subjects were not using diet just as an intervention to reduce their emphysema risk. The study focused more on what the subjects were doing during the course of the 30-year study. https://lnkd.in/g6iWbr_8

https://lnkd.in/dNSsPCR3 In today's health-conscious society, individuals are increasingly seeking guidance from medical professionals regarding nutrition and its impact on their well-being. The understanding that diet and nutrition are fundamental to overall health has been acknowledged for centuries, echoing the words of Hippocrates, the father of medicine, who stated, "Let food be thy medicine and medicine be thy food". Recent years have seen a growing recognition of the intricate relationship between nutrition and ocular health. From rare genetic disorders to common metabolic or age-related conditions, it has become evident that dietary interventions can have a substantial effect on the progression and management of various eye diseases. On a broader scale, prevalent eye conditions like dry eye disease (DED), cataracts, glaucoma, diabetic retinopathy (DR), and age-related macular degeneration (AMD) are integral parts of the broader narrative concerning nutrition's role in eye health. Less common conditions like Stargardt disease, Bassen-Kornzweig syndrome, Refsum disease, gyrate atrophy (GA), and cystinosis often intersect with dietary interventions. For example, the connection between vitamin A supplementation and the acceleration of lipofuscin pigment accumulation in the retinal pigment epithelium (RPE) is a fascinating aspect of Stargardt disease. Additionally, genetic mutations in RHO1 and ABCA4 raise questions about which patients may benefit from such supplementation. Ophthalmologists and nutritionists should be the trusted sources for providing nutritional guidance in these cases. Consequently, ophthalmologists must stay updated with the latest information to address inquiries related to nutrition effectively. Understanding the evolving landscape of dietary considerations in eye health and disease management is essential for delivering holistic patient care. To unravel the nutritional requirements, a profound understanding of the eye's biochemical composition, the visual cycle, eye physiology, the aging process, neuroprotective factors, antioxidants, phytochemicals, and neuroplasticity is essential. This all-encompassing review article explores the crucial role of nutrients, phytochemicals, antioxidants, and neuroprotective in the preservation of vision. It covers the role of nutrients in the management of a wide array of conditions including the manifestations of vitamin deficiencies, common inflammatory, metabolic, and degenerative diseases such as DED, DR, AMD, cataracts, and glaucoma, as well as rare genetic diseases and dystrophies. See the link: https://lnkd.in/dNSsPCR3 #eyecare #eyehealth #eyedoctor #nutrition #nutritionist #AMD #cataract #glaucoma #DR #RP #KC #keratoconus #optometrist #optiker #optician #ophthalmology #ophthalmologist

The importance of Respiratory Nutrition, an emerging interest globally - 2020 > onwards Identifying knowledge and Skill Gaps: “NIV & Nasoenteric Tubes” - Scoping the future of Care. National Nurses Nutrition Group (NNNG) Is this your practice ? Here is the link to "Nutrition practices in critically ill adults receiving noninvasive ventilation: A quantitative survey of Australian and New Zealand intensive care clinicians": #Background Noninvasive ventilation (NIV) is frequently used in the intensive care unit (ICU), yet there is a paucity of evidence to guide nutrition management during this therapy. Understanding clinicians' views on nutrition practices during NIV will inform research to address this knowledge gap. #Methods A cross-sectional quantitative online survey of Australian and New Zealand medical and nursing staff with ≥12 months ICU experience was disseminated through professional organisations via purposive snowball sampling from 29 August to 9 October 2022. Data collection included demographics, current practices, and views and perceptions of nutrition during NIV. #Results A total of 152 surveys were analysed; 71 (47%) nursing, 69 (45%) medical, and 12 (8%) not specified. There was limited consensus on nutrition management during NIV; however, most clinicians (n = 108, 79%) reported that nutrition during NIV was ‘important or very important’. Oral intake was perceived to be the most common route (n = 83, 55%), and 29 (21%) respondents viewed this as the safest. Most respondents (n = 106, 78%) reported that ≤50% of energy targets were met, with gastric enteral nutrition considered most likely to meet targets (n = 55, 40%). Reported nutrition barriers were aspiration risk (n = 87, 64%), fasting for intubation (n = 84, 62%), and nutrition perceived as a lower priority (n = 73, 54%). #Conclusion ICU medical and nursing staff reported nutrition during NIV to be important; however, there was a lack of consensus on the route of feeding considered to be the safest and most likely to achieve nutrition targets. Interventions to minimise aspiration and fasting, including an interface with nasoenteric tube compatibility, should be explored.

According to the World Health Organization (WHO), the number of people living with dementia worldwide is expected to triple by 2050. In the United States, the Alzheimer's Association reports that the number of Americans living with Alzheimer's disease is projected to reach nearly 14 million by mid-century, up from 6.2 million today. The growing prevalence of this progressively degenerative disease underscores the urgent need for further research into effective treatments, preventive measures, and support systems for patients and caregivers. Research has shown that diet is one of the greatest weapons to protect and defend the brain against Alzheimer’s disease. Our recommended book for the month shows us how to use nutrition to fight this disease. Book Richard S. Isaacson, MD, and Christopher N. Ochner, PhD Book Title The Alzheimer's Prevention & Treatment Diet: Using Nutrition to Combat the Effects of Alzheimer’s Disease About the Book Increasingly, research has shown that diet is one of the greatest weapons we have to protect and defend the brain against Alzheimer’s disease (AD). Based on current studies as well as firsthand experience working with thousands of patients―both those who have normal cognitive health and those in the early stages of Alzheimer’s―The Alzheimer’s Prevention & Treatment Diet provides a cutting-edge nutritional program that can help reduce the risk for AD and may slow its progress if it has already developed. The book: * Presents a nine-week diet plan gradually introducing brain-healthy foods and dietary strategies. * Guides you in making smart lifestyle choices that strengthen cognitive health, from exercise to hobbies. * Explores nutritional supplements that can support the brain and prevent cognitive decline. * Offers suggestions for managing the unique nutritional needs of loved ones with AD. * Explains the medications used to treat AD―what they are, what they do, and how they should be used. About the Authors Richard S. Isaacson, MD, received his bachelor’s and medical degrees from the University of Missouri―Kansas City School of Medicine and completed his residency in Neurology at Beth Israel Deaconess Medical Center/Harvard Medical School. Dr. Isaacson specializes exclusively in Alzheimer’s disease risk reduction and treatment and is the founder and director of the Alzheimer’s Prevention Clinic at Weill Cornell Medicine and New York-Presbyterian. Christopher N. Ochner, PhD, completed two master’s degrees in Psychology, a master’s in Biostatistics at Columbia University in New York, and a PhD in Clinical Psychology at Drexel University in Philadelphia. He is now President of the Nutrition Science Initiative, a nonprofit organization facilitating nutrition research. #Brainawarenessmonth #employeewellness #workplace #mentalhealth #supportsmallbusiness #handmade #shopsmall #shoplocal #smallbusinessowner #entrepreneur #business

Nutrition is Medicine Series. After a pause, I am restarting the blog & featuring an unassuming, yet most powerful herb "Milk Thistle", which is one of the world’s most powerful liver detoxifying agent. Many individuals have seen dramatic improvement using milk thistle for health issues related to liver, kidney, & gastro intestine. It performs more than a whopping 300 functions to protect you against disease and infection arising from over 70,000 chemicals that have a potential to trigger liver damage. Here are few benefits of Milk Thistle: "Milk Thistle and Liver Health: The active antioxidant compound within milk thistle is the flavonoid complex called Silymarin. This anti-oxidant is one of the most powerful liver detoxifying agents. It helps to boost glutathione and superoxide dismutase which are two the bodies master super antioxidants. One study found that silymarin increased glutathione content in the intestines and liver by up to 50%. Boosting glutathione helps protect the intestines from inflammatory damage that leads to ulcers and colitis. Silymarin and Kidney Health: Silymarin concentrates in kidney cells where it helps repair and regenerate protein enzymes and DNA. One study indicated that it increased kidney cell replication by 25-30% over control groups. This is extremely important for individuals who have suffered mild to severe kidney damage from infections, kidney stone formation or environmental toxins. Milk Thistle as a Demulcent: Milk Thistle is a demulcent that improves the health of the bodies mucous membranes. This reduces inflammation within the skin cells, sinus and respiratory tract and kidney and bladder wall lining. It also reduces inflammatory stress in the bile duct and inhibits the formation of gallstones. This improves the functionality of the gallbladder and allows for complete bile release". Sources For This Article Include: 1. Aslan A, Can Mİ. Milk thistle impedes the development of carbontetrachloride-induced liver damage in rats through suppression of bcl-2 and regulating caspase pathway. Life Sci. 2014 Nov 4;117(1):13-8. PMID: 25305509 2. Post-White J, Ladas EJ, Kelly KM. Advances in the use of milk_thistle (Silybum marianum). Integr Cancer Ther. 2007 Jun;6(2):104-9. PMID: 17548789 3. Li D, Xu D, Wang T, Shen Y, Guo S, Zhang X, Guo L, Li X, Liu L, Wen F. Silymarin attenuates airway inflammation induced by cigarette smoke in mice. Inflammation. 2015 Apr;38(2):871-8. PMID: 25117568 4. Natural News: Milk Thistle: The Herb for Liver Health

Silvia Barbaresi and Dr. Sarah Schwitalla Excellent interplay in this thread between your fellow microbiome experts - Elena Panzeri and onno breitsma in the line between good and bad which is deeply in keeping with the principle of balance whether physiological or from the religions of the East. We're set to merge in gpcr GPR109A. -*- It's a general pattern - balance between extremes - medicine has been trying and failing to understand this issue. Hung up on antagonist / agonist - but balance is so much harder to arrange at least in drug form. There'd have to be some form of dynamic release of agonist/antagonist based on a sensor ... ... starting to become silly now. Does anybody think that we can solve gut dysbiosis with any form of artificial chemical? No - so why are some of the most powerful organisations in the world - the pharma machine and acolytes - attempting this basic strategy more generally. Because 'when all you have is a hammer - everything's a ... ...' -*- onno breitsma Elena Panzeri Great comments - see above - 'it's a general pattern ... ....' Imagine a series of many see saws balanced on top of each other - we need them all to be level - imbalance in 1 ripples through the rest - correct imbalance in 1 by pushing the other side of it violently down - and a new set of imbalances arise - in agreement with both of your ideas!