Dietetics News

Researchers discovered that eating a variety of tree nuts, including almonds, Brazil nuts, cashews, hazelnuts, macadamias, pecans, pine nuts, pistachios, and walnuts, enhanced tryptophan metabolism in overweight and obese persons in a study published online this week in the journal Nutrients. Serotonin, a neurotransmitter, and cardioprotective tryptophan metabolites increased in particular.

In a recent study, UCLA researchers found that eating 1.5 ounces of tree nuts per day (rather than pretzels) for 24 weeks of weight loss and maintenance resulted in weight loss, higher satiety, lower diastolic blood pressure, and lower heart rate. Tryptophan (present in tree nuts) has been linked to an increased risk of cardiovascular disease (CVD).

It is metabolised in the gut, producing a variety of bioactive metabolites that are crucial in immunological control and the prevention of chronic diseases such as diabetes and cardiovascular disease. The current study investigated whether tree nut snacks, when consumed as part of a hypocaloric diet, may alter the gut microbiome, leading in higher amounts of cardio-protective tryptophan microbial metabolites.

Plasma and stool samples were obtained from 95 overweight or obese patients and analysed for tryptophan metabolites and gut flora in the current investigation.  “We’ve known for a long time that tree nuts can help decrease CVD risk, and these findings provide some possible explanations,”

Lead researcher, Zhaoping Li, MD, PhD, Professor of Medicine and Chief of the Division of Clinical Nutrition at UCLA said, “We discovered some new associations between tryptophan metabolites and blood pressure, heart rate, and satiety in overweight/obese subjects, suggesting a broader impact of tryptophan metabolism in overall health, including cardiovascular health.”

Another intriguing finding was a considerable increase in blood serotonin levels (60.9 percent and 82.2 percent increase from baseline at weeks 12 and 24, respectively) in individuals who fed mixed tree nuts during both the weight loss and weight maintenance periods.”This is the first time we’ve seen mixed tree nut consumption associated with an increase in serotonin levels in the body,” explained Dr Li.

“While more research is needed, this is exciting since serotonin can have an important impact on mood and overall mental health.” According to studies, people acquire roughly 25% of their calories from snacks each day, with a major share coming from desserts, sugar-sweetened beverages, sweets, and salty nibbles.

“Replacing just one of those snacks with 1.5 ounces of tree nuts may help improve overall health and reduce the risk for various chronic diseases,” according to Maureen Ternus, M.S., R.D.N, Executive Director of the International Tree Nut Council Nutrition Research & Education Foundation.

Diet appears to have an effect on an organism’s physiological condition at all stages of life. Although the metabolic needs of brain development, particularly dendritic and axon growth, are generally recognised, little is known about how different foods impact this process.

The Graduate School of Biostudies at Kyoto University showed that by employing the correct models, researchers may explore the molecular basis of the regulatory systems driving nutrient-dependent neuronal growth.

“One such model is the Drosophila C4da — or class IV dendritic arborization — neuron located in the fruit flies’ larvae,” says lead author Yukako Hattori.

The dendrites of C4da neurons — located between the epidermis and body wall muscles — sense noxious thermal, mechanical, and light stimuli, subsequently transmitting information to the central nervous system to trigger avoidance behaviours.

“The growth of these dendrites is controlled by the environment in unexpected ways and becomes more complex. That is, a poor, low-yeast diet causes hyperarborization of dendrites,” adds first author Yasutetsu Kanaoka.

The scientists discovered that the hyperarborization phenotype was induced by a combined shortage in vitamins, metal ions, and cholesterol, rather than by low quantities of amino acids (typical yeast nutrition).

This deficit causes the body wall muscle to produce more Wingless signalling molecules. Wingless stimulates a protein called Akt, which increases the complex branching of dendrites once it is absorbed by C4da neurons.

“While this excess growth of C4da neurons despite a nutrient-poor environment is counterintuitive, we were further intrigued by those neurons becoming less responsive to the noxious light stimuli,” reflects Tadashi Uemura.

“Our study raises the possibility that nutrient-dependent development of somatosensory neurons plays a role in optimizing a trade-off between searching for high-nutrient foods and escaping from noxious environmental threats.”

Using cell type-specific knockdown systems — an established method to inhibit specific gene functions in a cell-specific manner — the team identified the inter-organ signalling that regulates the hyperarborization phenotype.

“By focusing on the mechanism by which nutritional information is transmitted from the intestine to the muscle, we may unravel the molecular mystery linking food and health.”

Choline is an important component found in foods such as eggs, broccoli, beans, pork, and chicken, and is synthesised in small amounts in the liver. A new research investigates how a lack of dietary choline harms the body and might be a missing piece in the jigsaw of Alzheimer’s disease.

It is estimated that more than 90% of Americans do not reach the recommended daily choline consumption. Current study in mice reveals that a lack of dietary choline can have serious consequences for the heart, liver, and other organs. A lack of choline has also been related to severe brain alterations associated with Alzheimer’s disease.

Pathologies involved in the formation of two typical markers of the illness, amyloid plaques, which gather in the intercellular spaces between neurons, and tau tangles, which condense inside the bodies of neurons, are among them.
The current study, conducted by Arizona State University scientists, identifies diseases in normal mice lacking in dietary choline as well as choline deficient transgenic mice, which already display indications of the illness. In both cases, dietary choline deprivation causes liver damage, heart enlargement, and neurologic abnormalities in Alzheimer’s disease mice, including elevated levels of plaque-forming amyloid-beta protein and illness-linked modifications in tau protein.

Further, the study illustrates that choline deficiency in mice causes significant weight gain, and alterations in glucose metabolism, (which are tied to conditions such as diabetes), and deficits in motor skills.

In the case of humans, “it’s a twofold problem,” according to Ramon Velazquez, senior author of the study and Assistant professor with the ASU-Banner Neurodegenerative Disease Research Center. “First, people don’t reach the adequate daily intake of choline established by the Institute of Medicine in 1998. And secondly, there is vast literature showing that the recommended daily intake amounts are not optimal for brain-related functions.”

Ramon Velazquez led the new study on the importance of dietary choline for the brain and other organs. He is a researcher in the ASU-Banner Neurodegereative Disease Research Center.

The research highlights a constellation of physical and neurological changes linked to choline deficiency. Sufficient choline in the diet reduces levels of the amino acid homocysteine, which has been recognized as a neurotoxin contributing to neurodegeneration and is important for mediating functions such as learning and memory, through the production of acetylcholine.

The growing awareness of choline’s importance should encourage all adults to ensure proper choline intake. This is particularly true for those on plant-based diets, which may be low in naturally occurring choline, given that foods high in choline are eggs, meats, and poultry.

Choline-rich plant meals such as soybeans, Brussels sprouts, and toast can aid in these circumstances. Furthermore, low-cost, over-the-counter choline supplements are recommended to maintain overall health and protect the brain from the consequences of neurodegeneration.

Adolescents and young adults are stereotypically connected with eating problems. However, growing data shows that these problems can arise at any stage during a woman’s life, including midlife.

According to a new study, body dissatisfaction is a significant cause of eating disorders, particularly during perimenopause. The findings of the study were published today in Menopause, the journal of The North American Menopause Society (NAMS). Eating disorders are significant mental health diseases marked by changes in eating behaviour and body image that affect roughly 13.1% of women during their lives.

The prevalence of any eating disorder specifically for women aged older than 40 years is roughly 3.5 per cent, with specific symptoms such as dissatisfaction with eating patterns being documented as high as 29.3 per cent.
Serious complications such as high mortality and morbidity are associated with eating disorders. These adverse health events are likely to be magnified when present at older ages. However, few studies on eating disorders have included participants at midlife, including premenopause, perimenopause, and postmenopause.

There is some evidence to suggest that perimenopausal women have the highest rates of dysregulated eating behaviours (eg, weight-control behaviours such as regular calorie counting or diet food consumption) of any reproductive stage at midlife and are significantly different from premenopausal women in terms of body dissatisfaction and feelings of fatness. Although such studies are few, the link between eating disorders and perimenopausal symptoms (e.g., negative mood, melancholy, and exhaustion) confirms that perimenopause may be a particularly vulnerable phase for eating pathology.

The researchers used network analysis statistical models to compare the structure and importance of specific eating disorder symptoms across reproductive stages in this new small study, which sought to investigate the structure of eating disorder symptoms specifically during perimenopause and early postmenopause. Although the researchers concede that bigger studies with this underrepresented female demographic are needed, they feel that the data demonstrates that body image dissatisfaction is a critical risk factor for eating disorders across the lifetime, particularly in midlife.

Study results are published in the article “Network analysis of eating disorder symptoms in women in perimenopause and early postmenopause.”

This study shows that similar to studies in young adults, dissatisfaction with body image remains a core feature of eating disorder pathology in midlife women. Specifically, fear of gaining weight and fear of losing control over eating habits are central symptoms of eating disorders in perimenopause and early postmenopause. These findings may help direct more targeted treatment strategies in women during midlife,” says Dr. Stephanie Faubion, NAMS medical director.

Scientists have described the physical process that occurs in the mouth when a piece of chocolate is ingested, transforming it from a solid to a smooth emulsion that many people find utterly seductive. The multidisciplinary research team at the University of Leeds hopes that by analyzing each stage, they will be able to design a new generation of premium chocolates that have the same feel and taste but are healthier to ingest. The chocolate feeling emerges during the times it is in the mouth due to the way the chocolate is lubricated, either by chemicals in the chocolate itself or by saliva or a mix of the two.

The study, which was published in the scientific journal ACS Applied Materials and Interface, did not look at how chocolate tasted. The inquiry instead concentrated on its feel and texture. The tests were carried out on an artificial 3D tongue-like surface built by the University of Leeds, using a quality brand of dark chocolate. The investigation was carried out using analytical approaches from the engineering discipline of tribology, which included in situ imaging.

Tribology is the study of how surfaces and fluids interact, the degrees of friction between them, and the impact of lubrication: in this example, saliva or chocolate liquids. When we eat chocolate, all of these systems are activated.

When chocolate comes into touch with the tongue, it produces a fatty film that coats the tongue and other surfaces in the mouth. This fatty layer is what makes the chocolate feel smooth in the tongue.

Dr Siavash Soltanahmadi, from the School of Food Science and Nutrition at Leeds and the lead researcher in the study, said: “With the understanding of the physical mechanisms that happen as people eat chocolate, we believe that a next generation of chocolate can be developed that offers the feel and sensation of high-fat chocolate yet is a healthier choice.

“Our research opens the possibility that manufacturers can intelligently design dark chocolate to reduce the overall fat content. “We believe dark chocolate can be produced in a gradient-layered architecture with fat covering the surface of chocolates and particles to offer the sought after self-indulging experience without adding too much fat inside the body of the chocolate.”

According to MINTEL study, revenue from chocolate sales in the UK is expected to rise over the next five years. Sales are predicted to increase 13% between 2022 and 2027, reaching £6.6 billion. The researchers believe the physical approaches employed in the study might be used to the exploration of other foods that undergo a phase shift, in which a material is converted from a solid to a liquid, such as ice cream, margarine, or cheese.

The European Research Council funded this study as part of the European Union’s Horizon 2020 research and innovation initiative

Winter’s new phase has arrived! And, as the temperature drops, arm yourself with nourishing winter superfoods. Yes, we are discussing ‘dry fruits,’ which are a staple in India. They are commonly ingested throughout the winter since they help keep you warm and enhance your immunity to common winter diseases. Dry fruits supply your body with energy, protein, vitamins, and other essential components. Several nuts are referred regarded be dry fruits because they provide comparable advantages. If you want to lose weight, it is recommended that you include a bit of dry fruit in each meal because it is a healthier alternative to fried meals.

These nutrient-dense dried fruits have several health advantages, including the capacity to fight infections, increase immunity, and improve digestion.
They are widely accessible on the market and may be consumed either raw or cooked. Remember that consuming too much dry fruit can cause digestive troubles, weight gain, and other complications.

1. Raisins (Kishmish)

Raisins are dried grapes that are high in vitamins and minerals. Because they are naturally sweet and heavy in calories, they are a delight for individuals with a sweet tooth. It aids digestion and provides dietary fibre, which helps to decrease dangerous cholesterol levels. It also has sufficient levels of iron, calcium, and boron, all of which promote bone health and the prevention of osteoporosis. Iron also promotes the formation of red blood cells, which helps to avoid anaemia. They include anti-oxidants, which help to fight against diseases like as cancer and heart disease. Seeded raisins have 122 calories in one-fourth cup due to their high sugar and calorie content, therefore eat them in moderation. They are delicious with cereal, yoghurt, cookies, bread, oats, and bread.

2. Dried dates

Dates are a superfood that is commonly seen in Indian households. Dates, which are eaten raw or used in desserts, include calcium, magnesium, potassium, iron, and other elements that can benefit your health. Polyphenols in dried dates can aid in diabetes management, digestion, and cancer prevention. They also aid in detoxification and inflammation reduction. It may alleviate digestive issues as well as successfully and naturally induce labour, making it useful for pregnant moms as well. Dates, a nutrient-rich energy source, are frequently used in protein bars. One-fourth cup of chopped dry dates has 125 calories. Despite its high caloric content, it has a low glycemic index due to its high fibre content. Two to three dates can be eaten while on a diet, which can help you fulfil your sweet appetite.

3. Pistachios (Pista)

India is well-known for its delectable pistachios. Potassium and healthy fat, which are rich in pistachios and have anti-inflammatory and antioxidant properties, are beneficial to your heart. Pistachios are excellent for gut health because of their capacity to increase healthy gut flora.

Furthermore, it can improve the percentage of healthy bacteria to hazardous bacteria, which is favourable to your heart’s health. They also help with weight reduction since their high protein and fibre content keeps you feeling fuller for longer. Pistachios have 173 calories in a quarter cup, making them a filling snack for dieters. Eat them in moderation since they contain salt. Excessive salt consumption may be hazardous to your health. They are commonly used in sweets, ice cream, and dessert meals.

4. Cashew nuts (Kaju)

Cashews are healthy nuts that have several health advantages. They are high in magnesium, copper, and manganese, all of which promote brain function, bone health, and immune system performance. It also includes antioxidants, which aid in disease prevention. Cashews may also improve heart health by raising good cholesterol and decreasing blood pressure. They are also an excellent source of energy. Cashew is a versatile nut that may be utilised in a wide range of meals, including soups, salads, and stews. Cashew nuts are used in several traditional Indian desserts, including Barfi and Laddu. Cashews have 170 calories per quarter cup, making them a low-calorie nut that can help you lose weight. It’s fantastic as a snack or with salads. It should be noted, however, that raw cashews have a high salt and oil content, which may be lowered by roasting them.

5. Almonds (Badaam)

Almonds are well-known for their ability to improve memory. After soaking them all night, consuming them in the morning can increase cognitive performance. They are high in vitamin E, which improves memory and reduces the incidence of dementia in the elderly.
They can also prevent plaque accumulation in your arteries, decreasing your risk of heart disease. Almonds are high in magnesium, which may help you regulate your blood sugar levels. Because they include fibre, healthy fats, and protein, they may aid in weight loss. A quarter cup has 162 calories (23 almonds). Almond milk and flour are versatile ingredients that may be utilised in a number of ways. They can also be used as a garnish on desserts such as kheer.

6. Walnuts (Akhrot)

Walnuts are a delightful and nutritious snack. They include a high concentration of antioxidants, which enhance skin health and mitigate the effects of high cholesterol. Walnut fatty acids may be beneficial to your heart and reduce your chances of getting heart disease.

They also increase the quantity of helpful bacteria in the stomach, which improves gut health. With proper gut health, many illnesses may be prevented. Because walnuts contain vitamin E and polyunsaturated fats, they help your brain by lowering inflammation and increasing brain function. A quarter cup of walnuts, which are commonly used in salads, desserts, stir-fries, and yoghurt, has around 190 calories. Some persons who are allergic to nuts should avoid walnuts, and walnuts can irritate the stomach if ingested in excess.

A new study discovered that a range of healthy eating habits are linked to a decreased risk of dying before your time. They discovered that, when compared to participants with lower scores, those with high scores on adherence to at least one of four healthy eating patterns had a lower risk of dying from any cause and a lower risk of dying from cardiovascular disease, cancer, or respiratory disease during the course of the study. The findings are in accordance with the current Dietary Guidelines for Americans, which advocate for a variety of healthful eating behaviours. JAMA Internal Medicine published the findings online.

“The Dietary Guidelines for Americans are intended to provide science-based dietary advice that promotes good health and reduces major chronic diseases. Thus, it is critical to examine the associations between DGAs-recommended dietary patterns and long-term health outcomes, especially mortality,” said corresponding author Frank Hu, Fredrick J. Stare Professor of Nutrition and Epidemiology and chair of the Department of Nutrition.

Few studies have been conducted to determine if greater adherence to the DGAs-recommended dietary patterns is related with a lower risk of total and cause-specific death over time. The researchers analysed health data from 75,230 women in the Nurses’ Health Study and 44,085 men in the Health Professionals Follow-up Study obtained during a 36-year period.

At the start of the trial, all patients were clear of cardiovascular disease or cancer, and they completed dietary questionnaires every four years. Their data was graded using each of the four dietary pattern indices (Healthy Eating Index 2015, Alternate Mediterranean Diet, Healthful Plant-based Diet Index, and Alternate Healthy Eating Index). Key components shared by everyone include whole grains, fruits, vegetables, nuts, and legumes, however other components vary among dietary patterns.

A higher score on at least one of the measures was linked to a decreased chance of mortality from any cause, as well as cardiovascular disease, cancer, and respiratory illness. Higher AMED and AHEI scores were related with a decreased probability of dying from neurodegenerative illness. The findings were similar for non-Hispanic whites, non-Hispanic Blacks, and Hispanics.

The current DGAs (2015-2020) advocate for a variety of healthy eating patterns that may be tailored to individual dietary traditions and tastes. The US Departments of Health and Human Services (HHS) and Agriculture issue an updated version of the Guidelines every five years (USDA).

“It is important to evaluate adherence to DGAs-recommended eating patterns and health outcomes, including mortality, so that timely updates can be made,” said Hu. “Our findings will be valuable for the 2025-2030 Dietary Guidelines Advisory Committee, which is being formed to evaluate current evidence surrounding different eating patterns and health outcomes.”

Researchers have uncovered the genetic intricacy of two uncommon hereditary vitamin B12 disorders, classifying them as hybrid syndromes that affect both the ribosomes, the cell’s machinery for making proteins, and the vitamin B12 itself.

The scientists, using mouse models, discovered that the genes responsible for the more complicated versions of the problem not only cause the expected usual vitamin B12 sickness but also have an impact on how ribosomes, the cell’s machinery for making proteins, are produced. The results, which were reported in the journal Nature Communications, suggest rethinking future patient care strategies and have implications for genetic counselling.

“Vitamin B12, or cobalamin, is a dietary nutrient essential for normal human development and health and is found in animal-based foods but not in vegetables. Mutations in the genes encoding the proteins responsible for the metabolic processes involving vitamin B12 result in rare human inborn errors of cobalamin metabolism,” said co-corresponding author Dr. Ross A. Poche, associate professor of molecular physiology and biophysics at Baylor.

Patients with the most common inherited vitamin B12 disease, called cblC, suffer from a multisystem disease that can include intrauterine growth restriction, hydrocephalus (the build-up of fluid in the cavities deep within the brain), severe cognitive impairment, intractable epilepsy, retinal degeneration, anemia and congenital heart malformations. Previous work had shown that mutations in the MMACHC gene cause cblC disease.

It also was known that some patients presenting with a combination of typical and non-typical cblC characteristics do not have mutations in the MMACHC gene, but rather in genes that code for for proteins called RONIN (also known as THAP11) and HCFC1. The resulting changes in these proteins lead to reduced MMACHC gene expression and a more complex cblC-like disease.

In this study, Poche and his colleagues looked for other genes that also might be affected by HCFC1 and RONIN gene mutations.

“We developed mouse models carrying the exact same mutations that the patients with cblC-like disease have in HCFC1 or RONIN genes, and recorded the animals’ characteristics,” Poche said. “We confirmed that they presented with the cobalamin syndrome as expected, but in addition we found that they had ribosome defects. This is the first time that the HCFC1 and RONIN genes have been identified as regulators of ribosome biogenesis during development.”

The researchers demonstrate that this cblC-like disease affecting the function of RONIN and HCFC1 proteins is a hybrid syndrome as it is both a cobalamin disorder and a disease of ribosomes, or a ribosomopathy.

The findings have potential therapeutic implications. “Some cblC-like patients may respond to some extent to cobalamin supplementation, but we anticipate that will not help the issues due to ribosome defects,” said Poche, member of the Dan L Duncan Comprehensive Cancer Center.

One step toward designing effective ribosomopathy therapies is to better understand what the defects in the ribosomes are.

“We plan to functionally characterize the altered ribosomes at the molecular level to identify how their function is disrupted,” Poche said.

“There are many exciting aspects of this study, from the clinical implications to the basic science. The beauty is in how the work in patients is symbiotic with the work in the mouse model and how each system informs the other,” said co-author Dr. David S.

Today marks the formal start of the new year and the end of 2022. While the 365 days of 2023 will present us with a variety of options, some of us must feel renewed and refreshed, while others may still be feeling a little bloated from all the food, alcohol, and partying that took place on New Year’s eve.

This time of year, party fun and revelry are unmissable, as are the accompanying exhaustion and confusion. When the music stops and the lights go out, our body needs a classic detox session to unwind and return to a healthier condition. Take heart.

Here are 5 foods you may eat to detox your body after a wild night out:

WATER: If you’ve been drinking while having a good time, you’ll eventually become dehydrated. Here, water saves the day. Additionally, it will help with the digestion of all the junk food that is consumed there.

BACTERIAL DRINK: Probiotic beverages aid in the body’s detoxification of harmful substances and provide relief from hangovers, bloating, and digestion-related issues.

SUNFLOWER WATER: Coconut water, which contains electrolytes, aids in locking in the body’s water levels and relaxing the body in addition to aiding in rehydration and digestion.

EGGS: Even if you might not want to eat right away after a party, having some eggs after getting adequate rest and allowing your body to naturally produce an appetite would be incredibly healthy for your body because they support blood sugar levels.

GRAPE TEA: Ginger tea, whether with or without honey, provides immediate relief from bloating and weight gain brought on by a long night out. Ginger also lessens headaches or gastrointestinal irritation brought on by alcohol or fast food.