Dental Disease, Inflammation, Cardiovascular Disease, Nutrition and Nutritional Supplements
Stephen T. Sinatra, Mark C. Houston in Nutritional and Integrative Strategies in Cardiovascular Medicine, 2022
Nutrition plays a key role in overall health and can help the host moderate genetic factors and improve health when systemic issues are present. Nutrients also have a major impact on periodontal health.178–180 The influence of the traditional diet on the formation of oxidative stress caused by bacterial biofilm in the oral cavity has a direct causative action on inflammation intraorally and systemically. Diets that contain high sugar, high saturated fat, low fiber and low polyunsaturated fat causes an increased risk of periodontal diseases. This is classically found in the Western diet, a diet that is considered an ‘unhealthy’ diet contributing to the cause/exacerbation of cardiovascular diseases, diabetes and other health issues. Conversely, diets that contain low sugar, high fiber and high omega-6-to-omega-3 fatty acid ratio reduce the risk of periodontal diseases. These include the Mediterranean and vegetarian diets. These diets are considered “healthy” diets and have been found to reduce the risk of cardiovascular diseases, diabetes and cancer.
Searching for the Optimal Diet Which Is Best?
Mary J. Marian, Gerard E. Mullin in Integrating Nutrition Into Practice, 2017
There has been much media attention in the past several years given to this diet, which mimics that of our Paleolithic or “hunter-gatherer” ancestors. To use the definition from Loren Cordain’s widely popular book The Paleo Diet, the diet is comprised of lean meats, fruits and vegetables, nuts, and seeds—it excludes grains, dairy, and legumes entirely.6 Early work on this subject came from Konner and Eaton’s landmark review of a “Paleolithic” diet that they associated with optimal health, and a 2010 follow-up to the study reaffirming the validity of the model initially presented based on more current research.7,8 Their original observations are that societies that adopt a “caveman” or “hunter-gatherer” diet has sparse obesity, type 2 diabetes mellitus (T2DM), and cardiovascular disease. It is important to note how the Paleolithic diet was defined in this research because of the original 50 tribes that were studied, diets varied considerably based on location—but in general are “very low in refined carbohydrates and sodium, much higher levels of fiber and protein, and comparable levels of fat (primarily unsaturated fat) and cholesterol” to our modern-day SAD.
Dietary treatment of overweight and obesity
G. Michael Steelman, Eric C. Westman in Obesity, 2016
Before a discussion of optimal diets for weight loss, a discussion of what nutrient inputs are needed for the body’s proper structure and function is appropriate. A balanced diet is one that meets all of the minimal requirements for essential nutrients, including amino acids, fatty acids, vitamins, minerals, and vitamin-like substances (Table 5.1) (11). Although minimal requirements are set by governmental advisors for the general population to prevent nutritional deficiencies, the nutritional requirements during weight loss are different from the nutritional needs of the otherwise healthy individual. An optimal diet during weight loss provides all of the nutrients in a way that maintains optimal health, which may include changes in body composition, during the adipose tissue loss process. Because carbohydrates are simply a source of energy, if energy needs are otherwise met, there is no dietary need for carbohydrate intake. Because dietary protein is used for structure (muscle, bone connective tissue) and provides more than just an energy source, this macronutrient is indispensable. Likewise, essential fatty acids are required for optimal health. It is very important to keep in mind that there may be differences in requirements based upon individual variation.
Investigating the relationship between food and alcohol disturbance and coping styles among young adults
Published in Journal of Substance Use, 2023
Sara Pompili, Dora Bianchi, Daniele Di Tata, Marta Zammuto, Antonia Lonigro, Fiorenzo Laghi
Alcohol use and disordered eating are significant health concerns among young people which tend to frequently co-occur (Laghi et al., 2021; Trojanowski et al., 2019). A growing phenomenon characterized by the combination of alcohol consumption and dysfunctional eating is named “food and alcohol disturbance” (FAD), also colloquially known as “drunkorexia” (Choquette et al., 2018). FAD involves diet-related behaviors, as intentional restriction of calories and purging (self-induced vomiting, laxatives and diuretics use) on the days drinking alcohol is planned (Bryant et al., 2012; Hunt & Forbush, 2016; Pompili & Laghi, 2020). Offsetting alcohol-associated calories for the fear of weight gain represents a primary motivation for FAD (Buchholz et al., 2018; Eisenberg & Fitz, 2014). Available evidence suggests that FAD is quite prevalent among young people; in the Italian context, it has been noted that 34% of young adults aged 18–26 years reported restricting caloric intake before drinking (Lupi et al., 2017), while the occurrence of FAD in adolescents was 12% (Pompili & Laghi, 2020).
Perception of proposed preliminary food-based dietary guidelines for Lake Victoria region of Kenya: findings from a qualitative study among adult community members
Published in South African Journal of Clinical Nutrition, 2023
EC Korir, PJ Tuitoek, D Marais
Although most participants perceived the guidelines as encouraging the consumption of a ‘balanced diet’, some concepts of the guidelines were unfamiliar. A study in Nepal also found that participants described healthy eating in terms of a ‘balanced diet’.17 However, the ‘balanced diet’ concept in the region was understood to mean the consumption of meals consisting of three nutrients: carbohydrates, proteins and vitamin. Similarly, a study in western Kenya (Vihiga) described a ‘balanced diet’ as ‘a good meal consisting of foods rich in the three nutrients eaten daily on one plate namely “ugali”, fish/beef, vegetable and fruits’.18 There were no references to minerals and fats/oils as significant nutrients in regular diets. Similarly, the translation of the term ‘variety’ to ‘a menu plan’ showed limited nutrition knowledge of this dietary principle. The exchange of boiled maize and roasted maize was viewed as introducing variety to a meal, while the consumption of fish, other meats and legumes was viewed as replication of nutrients. Nutrition knowledge as it existed in the community was linked to the school curriculum structure. Findings suggest the need to revise nutrition education materials to incorporate evidence-based dietary principles in meal planning.
Gluten-free diet attenuates the impact of exogenous vitamin D on thyroid autoimmunity in young women with autoimmune thyroiditis: a pilot study
Published in Scandinavian Journal of Clinical and Laboratory Investigation, 2022
Robert Krysiak, Karolina Kowalcze, Bogusław Okopień
The study population consisted of two groups of patients. Group A included 31 women who, because of non-celiac gluten sensitivity, were on a gluten-free diet for at least 12 months preceding the study. Non-celiac gluten sensitivity was defined as self-reported gluten intolerance, a rapid resolution of symptoms on a gluten-free diet and exclusion of celiac disease and IgE-mediated wheat allergy. Celiac disease was considered adequately excluded if tissue transglutaminase antibodies and endomysial antibodies were negative (based upon IgA testing or IgG testing in individuals with IgA deficiency), and there was no villous atrophy on biopsy. IgE-mediated wheat allergy was ruled out based on the lack of an immediate reaction after wheat ingestion combined with a negative skin prick test and levels of specific IgE below the threshold value. The gluten-free diet was defined as the consumption of gluten-free natural and processed products containing no more than 20 mg of gluten per 1 kg of product. In turn, group B included 31 women without gluten-related disorders. They were unaffected sisters of women with non-celiac gluten sensitivity and did not follow dietary interventions. To limit the impact of seasonal variations in the outcome variables and seasonal confounds, participants were recruited between December and January, and between July and August. The flow of patients through the study is shown in Figure 1.
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