✅ The Dietary Advisory Committee (DGAC) concluded its fifth public meeting yesterday, delivering a full day of updates and results. Here’s what you need to know! 🍟 New scientific work around ultra-processed food (UPF) was presented, with the Committee finding limited evidence suggesting a relationship between UPF and risk of overweight/obesity. 📝 The Committee found strong evidence on the association between specific dietary patterns and the risk cardiovascular disease, which holds true for diverse racial and ethnic groups. 📉 The data analysis team highlighted that Americans still do not adhere to the Dietary Guidelines recommendations and that the prevalence of nutrition-related chronic diseases remains notably high. 🌱 Projects related to alcoholic beverages and sustainability are progressing, with results expected in late 2024/early 2025. Want to dive deeper into the DGAC process and its implications? Connect with us: http://bit.ly/3S5H7vs #DietaryGuidelines
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Great little intro & update regarding new research & the #dietaryguidelines.
✅ The Dietary Advisory Committee (DGAC) concluded its fifth public meeting yesterday, delivering a full day of updates and results. Here’s what you need to know! 🍟 New scientific work around ultra-processed food (UPF) was presented, with the Committee finding limited evidence suggesting a relationship between UPF and risk of overweight/obesity. 📝 The Committee found strong evidence on the association between specific dietary patterns and the risk cardiovascular disease, which holds true for diverse racial and ethnic groups. 📉 The data analysis team highlighted that Americans still do not adhere to the Dietary Guidelines recommendations and that the prevalence of nutrition-related chronic diseases remains notably high. 🌱 Projects related to alcoholic beverages and sustainability are progressing, with results expected in late 2024/early 2025. Want to dive deeper into the DGAC process and its implications? Connect with us: http://bit.ly/3S5H7vs #DietaryGuidelines
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Did you know that Intake Center for Dietary Assessment co-hosts a Community of Practice (COP) focused on Quantitative 24-Hour Dietary Data Collection, Analysis, and Use in Low- and Middle-Income Countries? Read more about the COP and how to join here: https://lnkd.in/e5CpcksZ
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🌟 April Paper of the Month! 🌟 Published in #NRR, this review on selenoneine highlights the need to consider selenium speciation in research and dietary guidelines Read the blog ➡️ https://bit.ly/3Jj3DNC Full article ➡️ https://bit.ly/3Q337ar
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Interested in healthy ageing and dietary interventions to maintain a diverse microbiota? Join us for a webinar with two great speakers and a round table with EFAD-experts!
📢 Join us for a roundtable on "Achieving Healthy Ageing through Gut Dietary Interventions" on Tuesday, October 1st at 18:00 CEST. We’re excited to introduce our distinguished speakers who will share the latest insights: 🗣 🌟 Prof. Marian de van der Schueren (Wageningen University & Research) Topic: Malnutrition, Sarcopenia, and Frailty in the Context of (Healthy) Ageing 🌟 Prof. Paul O'Toole (University College Cork, Ireland) Topic: Gut Microbiota-Directed Dietary Interventions for Healthy Ageing Don’t miss out on this insightful conversation during EFAD's Malnutrition Awareness Week 2024, supported by Yakult Europe B.V.! 🔗 Register: https://lnkd.in/dQTAf_5g
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On October 1st EFAD will host the webinar 'Achieving healthy ageing through gut dietary interventions'. Registration is free: https://lnkd.in/eRKBfQVp An on demand replay of the live webinar will be available afterwards, but please register upfront. Dietetic care must be integrated as an essential part of nutritional care, leaving no one behind. The European Federation of the Associations of Dietitians (EFAD) declares to promote dietitians by contributing, developing, and implementing nutritional and dietetic guidelines & nutritional care paths. We are honoured to have two renowned speakers, Prof. Marian de van der Schueren and Prof. Paul O’Toole, who will present the latest state-of-the-art evidence on these topics. Following their presentations, a roundtable of EFAD experts will translate this research into practical advice that dietitians and other healthcare professionals can use in their everyday practice. #malnutrition #webinar #experts #interactive #healthy #ageing
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🍒 What Conditions Can Food as Medicine Support? The Science Behind It 🌿 The importance of Food as Medicine is gaining recognition, playing a crucial role in the prevention and management of many chronic conditions. According to the Global Burden of Disease Study 2017, around 11 million deaths between 1990 and 2017 can be attributed to dietary risk factors, including high sodium intake and low consumption of whole grains, fruits, and vegetables. A Lancet paper highlights that diets rich in plant-based proteins, unsaturated fats, whole grains, fruits, and vegetables—while lowering meat, refined carbohydrates, processed foods, and sugar—promote well-being and reduce the risk of major chronic diseases. Food as Medicine is now a key part of primary prevention, for a range of conditions such as: 🍞 Type II diabetes ❤️ Cardiovascular diseases: including heart disease, stroke, and hypertension 🧠 Alzheimer's disease As the science evolves, the role of nutrition in healthcare becomes more critical than ever. Sign up for our full executive brief “FOOD AS MEDICINE – A Healthy Dose of Hope for the Industry” at: Qina.tech, for our consulting services contact us at: info@qina.tech #FoodAsMedicine #PreventativeHealth #NutritionScience #ChronicDisease #CardiovascularHealth #DiabetesManagement #AlzheimersPrevention #Wellness #HealthInnovation #PersonalizedNutrition
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key lessons from "Eat to beat Disease" book by William Li: 1. Food as a therapeutic tool: Li challenges the traditional view of food as simply sustenance, proposing it as a powerful tool for disease prevention and management. This paradigm shift positions dietary choices as integral to a proactive approach to health. 2. The Five Pillars Of Health: Li identifies five key pillars of health that food choices can significantly impact: angiogenesis (blood vessel growth), stem cells (repair and regeneration), the microbiome (gut health), DNA protection, and immunity. Understanding these interconnected systems allows for a more holistic approach to dietary optimization. 3. The Power of "Dietary Dosage": "dietary dosage," highlighting that specific foods, consumed in appropriate quantities, can demonstrably influence health outcomes. 4.Embracing Dietary Diversity: Consuming a wide range of colorful fruits, vegetables, and whole grains maximizes the intake of beneficial nutrients. This dietary diversity fosters synergy, allowing various nutrients to work together for optimal health benefits. 5.Empowerment through Knowledge: By understanding the science behind how food impacts the body, individuals are empowered to make informed dietary choices for long-term well-being. This knowledge fosters a sense of agency and control over personal health. 6. Preventive Healthcare through Diet: "Eat to Beat Disease" promotes a proactive approach to health, emphasizing the potential of dietary choices to prevent and manage chronic diseases. This preventive perspective positions food as a powerful tool for promoting lifelong health and well-being. #dietitian #diet #diseasepreventio #foodasmedicine #prevention #linkdinpost #linkdinfamily
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This open-access article describes the process by which the Dietary Guidelines for Americans (DGA) are developed, correcting common misconceptions about these recommendations and their applicability within the US population. Glad to see scientific research that is informative, transparent, and accessible!
A recent article by USDA and the U.S. Department of Health and Human Services (HHS) in The American Journal of Clinical Nutrition debunks myths surrounding the Dietary Guidelines for Americans. Let's combat misinformation and embrace healthier dietary patterns for all Americans! Read more: https://lnkd.in/esvTWJ5E
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In this meta-analysis of prospective cohort studies, higher protein diets were associated with an 18% lower risk of developing chronic kidney disease (CKD). CKD is a condition in which kidney function is impaired due to damage. Eating a high protein diet increases the production of a solute called urea, which needs to be excreted into urine by the kidneys as part of a process called glomerular filtration. It was once hypothesized that by increasing glomerular filtration, protein would put stress on the kidneys and increase the risk of CKD. However, multiple lines of evidence — including this new meta-analysis — suggest this concern does not hold up to scrutiny and eating more protein does not promote kidney damage, and may actually help protect against it! [PMID: 38946781] Note that this research concerns the role of protein in the 𝘥𝘦𝘷𝘦𝘭𝘰𝘱𝘮𝘦𝘯𝘵 of CKD. The effect of protein intake on kidney health 𝘢𝘧𝘵𝘦𝘳 CKD develops remains an ongoing source of debate. Learn more: https://lnkd.in/gj4Qrueu -- 𝘗.𝘚. Examine's Black Friday sale starts in late November! Get on the early bird list for an exclusive EXTRA discount and prizes 12 hours before the sale starts. Sign up through the link: https://lnkd.in/gpYtDpgT #examined #protein #kidneys #ckd
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Healthcare systems around the world, including in South Africa, are under significant strain due to rising medical expenditures, largely influenced by the burden of non-communicable diseases (NCDs).💸🏥 Imagine if these costs could be reduced by changing dietary patterns to alleviate the NCD burden. This month's journal series article, a cohort study, aimed to explore the difference in medical expenditures between individuals who consume a vegetarian diet compared to an omnivorous diet. 🥦 🥕 Find out more at the end of this month when we send out our April activity.🥗 Register for our FREE Plant-Based Nutrition Journal Series in our bio if you have not already done so. Plus, earn 3 free CPD points for each completed activity.😁 Link: https://lnkd.in/dhQ2Ds_x #Research #MedicalExpenditure #Healthcare #Nutrition #Vegetarian
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7moFor point number 4, why bother anymore? If they spend this much time, energy and money on creating the guidelines they should have a strategy to get folks to utilize them. Instead it seems with each passing 5 year iteration, people are going by what their cravings tell them to eat more and more, regardless of how that food makes them feel. Simply because they don’t know what good feels like.