Category Archives: Life Affirming

Associate Professor of Nutrition Zhenhua Liu has been elected to serve as chair-elect of the diet and cancer research interest section (RIS) of the American Society for Nutrition (ASN). He will serve in this role through the end of June before taking over the position of chair for a one-year term from July 2022June 2023.

Members of the ASN Diet and Cancer RIS focus on the impact of nutritional status and dietary factors in cancer development; the role of diet in modulating cellular, biochemical and molecular events associated with carcinogenesis at numerous sites in animal and human models; and the relevance and application of research in the field of cancer chemoprevention.

It is my great honor to serve for the ASN Diet and Cancer RIS, which is dedicated to bringing together the worlds top researchers, clinical nutritionists, and industry partners to advance our knowledge and application of nutrition for cancer prevention and thereby to reduce the burden of cancer in our society, says Liu.

As the chair-elect of the Diet and Cancer section, Liu hopes to specifically facilitate and promote scientific exchange among ASN members who focus on research, teaching and outreach activities in the area of nutrition and cancer prevention.

Liu joined the UMass Amherst faculty in 2012 after spending several years in the Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University in Boston. His Nutrition and Cancer Prevention Laboratory investigates how diet and lifestyle and their metabolically-related gene variants interact to mediate the development of chronic diseases. For a long period, his research has been focusing on 1) obesity-driven inflammation and 2) nutritional epigenetics in the regulation of Wnt pathway and the prevention of cancer. His lab utilizes cell culture, animal models and human biospecimens, biochemical and molecular techniques, as well as nutritional informatics and functional genomic approaches to understand the etiology of human chronic diseases. The ultimate goal of his work is to integrate his lab's biological findings with dietary and lifestyle strategies to diminish the burden of chronic diseases in society.

The American Society for Nutrition was formed in 2005 from a merger of the American Society for Nutritional Sciences (formerly the American Institute for Nutrition, established 1928); the American Society for Clinical Nutrition (established 1961); and the Society for International Nutrition (established 1996). Its mission is to advance the science, education and practice of nutrition.

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Liu Named Chair-elect of the American Society for Nutrition Diet and Cancer Section - UMass News and Media Relations

There are many myths around a vegan diet; one of the biggest being that it does not provide one with enough protein, calcium, iron, and vitamin D. However, nutritionists believe otherwise. If you are a vegan and an aspiring athlete, or an athlete who wants to adopt a vegan diet, here are some things for you to keep in mind when designing your diet, said Haripriya N., executive nutritionist at the Cloudnine Group of Hospitals, Chennai.

Common myths about a vegan diet for athletes

The nutritionist said that it is essential to remember that a well-planned, supplemented, and diligently implemented vegan diet is compatible with competitive sport and promotes a good state of health with no risk of developing nutritional deficiencies. So, it is a myth that a vegan diet fails to support optimal performance in athletes.

Plant-based diets, which are typically low in saturated fat, high in complex carbohydrates, fiber, and nutrient rich in nature can help to regulate and reduce body fat percentage which is associated with increased aerobic capacity. This has been proven to improve their endurance resulting in better performance in the field, she told indianexpress.com.

It is also a myth that those on a vegan diet dont get enough protein, she continued. Although a vegan protein intake of 10-12 per cent is lower compared to non-vegans, it is still adequate to match the even higher protein needs of the heavily-burdened metabolism of athletes. These values, ranging from 8-15% of daily energy, can be easily met and have been described as being adequate to benefit health and athletic performance, she added.Some excellent sources are soy, millets, tofu, whole pulses, sprouts, chickpeas, lentils and quinoa; these are excellent sources of protein which also boost your micronutrient intake.

So, vegans need to slightly increase their daily protein intake compared to non-vegans to achieve essential amino acids needed for the protein turnover and recovery, she suggested.

Achieving micronutrient sufficiency is an important concern for all athletes. Attention should be paid to achieving adequacy in vitamin B12, iron, zinc, calcium, iodine and vitamin D intakes when designing a vegan diet in particular. These nutrients are naturally low in vegan foods but can be combined or supplemented based on requirement.

It is also a myth that vegan diets harm recovery. In fact, the opposite is true. Balanced vegan diets are abundant in phytonutrients and antioxidants which are especially helpful for recovery as they fight oxidative stress and reduce exercise induced muscle damage, which causes inflammation, soreness and fatigue 24 74 hours post exercise, she said.

As long as you have a healthy, balanced diet, training as a vegan is no different to regular training aside from the potential increased recovery and energy levels.

Healthy sources of protein for vegan athletes

The optimisation of protein intakes for vegan athlete requires attention to be to the quantity and quality of protein consumed. Common examples of the limiting amino acids in plant-based proteins include lysine, methionine, isoleucine, threonine and tryptophan. Of these, lysine appears to be most commonly absent, particularly from cereal grains.

Foods such as beans and legumes are rich sources of lysine, however, and leucine can be obtained from soy beans and lentils. Other BCAAs can be found in seeds, tree nuts and chickpeas, meaning that these amino acids can be obtained by consuming a variety of protein-rich, plant-based foods.

Foods such as grains, legumes, nuts and seeds should be included in the vegan diet to ensure that all essential amino acids are present.

Examples of high-protein vegan-friendly foods and their protein offering per 100gm, according to Haripriya N

Pumpkin seeds (dried, uncooked) 30.2Lentils (red, split, uncooked) 24.6Black beans (uncooked) 21.6Almonds (raw) 21.2Tempeh 20.3Tofu 17.3Oats (rolled) 16.9Quinoa (uncooked) 14. 1

*Source: Nutrient values from USDA food composition table.

Are supplements needed?

Dietary supplements are recommended only if an individual cannot meet their requirement through natural food sources or if the nutrient demand is higher. For vegan athletes, it is important to concentrate on micronutrients such as Vitamin B12 and iron which might not improve the performance but, if deficit, can damage or delay the recovery of muscles. Even with proper nutritional preparation, the results of taking any dietary supplements for exercise and athletic performance vary by level of training; the nature, intensity, and duration of the activity; and the environmental conditions. Nutritional supplements like plant based protein powders can be suggested if the athlete cannot meet the desired requirement of protein from food due to various reasons like cost effective and inconvenient in consuming, she said.

Supplements must be taken under proper professional advice and not to be taken without prescription as overdose might cause toxicity, which is fatal.

Iron:Vegan athletes can achieve iron sufficiency by choosing wholefood iron sources like legumes, grains, nuts, seeds, fortified foods, green vegetables and reducing the consumption of inhibitor-containing foodstuffs such as tea, coffee and cocoa (when eating iron-rich meals), consume vitamin C containing foods concurrently to enhance absorption, and incorporate soaked, sprouted and/or fermented foods in their diets.

Vitamin D: Best way to acquire Vitamin D is to get exposed to sunlight around 11am 3pm for 10-15 minutes, daily without sunscreen protection. Other than this, dietary sources like soymilk, mushrooms and fortified oils are also good sources.

Calcium- Remember calcium is well absorbed along with vitamin D. Fortified plant milks and juice, broccoli, many local greens, sprouts, cauliflower, bok choi, soymilk, and green leafy vegetables can be consumed for sufficient calcium intake.

What should they have on days that they are training, and on rest days?

On the training days, focus on:

Pre-work out- As general rule of thumb, its better to avoid eating immediately before exercise as it might cause GI discomfort and reduce the performance. Have one carbohydrate count half an hour prior to the event. Something simple as 1 small banana, a slice of bread with peanut or almond butter which provides instant energy for the event.

During workout- Its important to have sips of water in-between the trainings to prevent electrolyte imbalances, fatigue and heat shocks during training and to compensate the water loss by sweating.

Post-workout- During this phase, its essential to replenish the nutrient losses during training like carbohydrate and protein rich snack within 30 minutes post the training for better absorption and to prevent muscle soreness post exercise.

On the rest days, focus on :

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Vegan diet for athletes: Expert shares healthy sources of protein - The Indian Express

3 or more servings per week of berries, red wine (flavonoids) linked to better odds of survival.

A new study shows that people with Parkinsons disease who eat a diet that includes three or more servings per week of foods high in flavonoids, like tea, apples, berries, and red wine, may have a lower chance of dying during the study period than people who do not eat as many flavonoids. The research is published in the January 26, 2022, online issue of Neurology, the medical journal of theAmerican Academy of Neurology. The study looked at several types of flavonoids and found that higher consumption of flavan-3-ols and anthocyanins, both before and after a Parkinsons diagnosis, was associated with lower risk of death during the study period.

Flavonoids are naturally occurring compounds found in plants and are considered powerful antioxidants. Previous research has shown that flavonoids may have a protective effect on the brain.

Our results are exciting because they suggest that people with Parkinsons in our study who did something as simple as including three or more servings per week of common foods like red berries, apples and orange juice may have improved chances of living longer, said study author Xiang Gao, MD, PhD, of The Pennsylvania State University in University Park.

The study looked at 1,251 people with Parkinsons with an average age of about 72. Researchers used a food frequency questionnaire to determine peoples flavonoid intake before and after their diagnosis, for an average of 33 years. Every four years, people were surveyed about how often they ate various foods, including tea, apples, berries, oranges and orange juice. Their intake of different types of flavonoids was calculated by multiplying the flavonoid content of each food by its frequency.

By the end of the study, 944, or 75%, of the participants had died. Of those, 513 people died from Parkinsons, 112 died from cardiovascular diseases and 69 died from various cancers.

The people in the group that represented the highest 25% of flavonoid consumers, on average, had about 673 milligrams (mg) in their diets each day, compared to the people in the lowest 25% of flavonoid consumers, who had about 134 mg in their diets each day. Strawberries, for example, have about 180 mg of flavonoids per 100 gram serving, while apples have about 113.

After adjusting for factors like age and total calories, the group of highest flavonoid consumers had a 70% greater chance of survival compared to people in the lowest group.

Gao notes that higher consumption of flavonoids before a persons Parkinsons diagnosis was associated with a lower risk of dying from any cause in men, but not in women. After diagnosis, of the 163 men in the top group of consumers, 120 died during the study, compared to 129 of the 163 men in the bottom group. Among women, 96 of the 150 in the top group died, compared to 96 of the 149 in the bottom group. However, researchers found that after a persons diagnosis, higher flavonoid consumption was associated with better survival rates in both men and women.

Researchers also looked at individual flavonoids. For example, the people in the group representing the top 25% consumers of anthocyanins, found in red wine and berries, had an average 66% greater survival rate compared to those who represented the lowest consumers of that particular flavonoid. For flavan-3-ols, found in apples, tea and wine, the top 25% of consumers, on average, had a 69% greater survival rate compared to the lowest 25% of consumers.

The study does not prove that people with Parkinsons who eat a diet rich in flavonoids will have a better survival rate. It shows an association.

More research is needed to understand why people with Parkinsons who have diets higher in flavonoids may have better survival rates, Gao said. However, if someone with Parkinsons is able to add a few servings of berries, apples, oranges and tea to their weekly diets, our results suggest it may be an easy and low-risk way to possibly improve their outcome. And while we do not encourage people who do not currently drink alcohol to start, people who do drink could consider shifting to red wine.

A limitation of the study is that results were not adjusted to consider the severity of a persons Parkinsons disease at the beginning of the study.

The study was supported by the National Institute of Neurological Disorders and Stroke.

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People With Parkinsons Who Eat a Diet Rich in Berries and Red Wine May Live Longer - SciTechDaily

I've completed the Whole30 diet twice before and, though it's not always easy, there are ways to make it more bearable.

The Whole30 diet calls for cutting out all grains, dairy, sugar and sugar substitutes, legumes, and alcohol for 30 days in order to discover which of these groups causes irritation or inflammation in your body. Though restrictive, this plan can be helpful to those trying to diagnose diet-related sensitivities and get their food intake back on track.

I decided to start a third round of the diet on January 1 to calm my sugar cravings and, so far, it's been great.

Keep in mind that Whole30 is not for everyone and you may want to check with your doctor before drastically changing your diet.

Here are some tips based on things I've learned over the last two rounds that might help you get through the Whole30 diet as easily as possible:

I add Whole30-compliant collagen creamer to my morning coffee. Jennifer Still

Think about the convenience items you don't want to go without and do some research on alternatives. You can stock up on whatever you think you'll need over the 30 days for the best chance at success.

I love a creamy cup of coffee but since Whole30 cuts out dairy, oats, and sugar, I got creative with what I added to my morning brew. I mix in the Vital Proteins collagen creamers, which I bought before my Whole30 round began.

Tessemae's and Primal Kitchen also have plenty of Whole30-approved salad dressings, sauces, and other condiments. Some brands of bacon and sausage are also Whole30 compliant.

Meal prepping a healthy breakfast helps me stay on track on the Whole30 diet. Jennifer Still

You might feel tempted to make five different dishes a week for the sake of switching things up, but that can require a lot of spare time, income, and energy.

Overcomplicating dishes isn't feasible on the Whole30 diet, but meal prepping can save time and is an easy way to portion out your food.

Try meal prepping two to three different dishes one day a week and portioning your food into containers for quick reheating. Having something handy when you're hungry will help you throughout the diet.

The Whole30 diet allows protein and vegetables. Jennifer Still

The Whole30 diet is meant to help you figure out which foods cause inflammation, irritation, or other reactions. Though some people can shed a few pounds, it's not meant to be a weight-loss diet where you track calories.

Instead, you should eat to satiety so long as you're eating Whole30-compliant meals. Allow yourself to experience the process for what it is and wait to step on the scale until the 30 days are up.

With proper hydration, you'll have more energy, feel fuller, and you'll be more likely to stay on track.

Though diet sodas and sugary beverages are off-limits on the Whole30 diet, you can drink water, herbal teas, coffee, and any other liquids that don't contain any sugar or artificial sweeteners. Fruit juice, when 100% pure, is also acceptable on occasion.

Making a variety of meals on the Whole30 diet helps me avoid "cheating." Jennifer Still

Though it's tempting to have a spoonful of peanut butter or a cube of cheese, one deviation from the Whole30 plan can lead to other compromises or ending the diet altogether.

Whole30 is strict, but it's only 30 days. I like to say focused and keep in mind that I'll be able to eat the food I miss at the end of the month.

There are plenty of popular Facebook groups full of members documenting their own Whole30 journeys.

Joining these groups will give you a place to rant, ask questions, or simply commiserate when the going gets tough with others who are in the same boat.

A quick Facebook search for "Whole30" should bring up quite a few communities, but I'd recommend the Whole30 Support Group and Whole30 Support.

If you mess up because you didn't see a non-compliant ingredient listed and you ate the food anyway, it's not the end of the world.

If you have no energy for a few days because your body isn't used to a diet of sugar and simple carbs, give yourself space to feel that way with the understanding that you will bounce back.

Excerpt from:
Best things to do on the Whole30 diet from someone who has done it - Insider

Sure, superfoods like aa and spirulina get a lot of time in the wellness spotlight thanks to their vibrant hues and Instagram-ability. But one far-less-sexy superfoodor rather, superfood categoryshould really get the limelight. And thats fiber.

Despite all of the health benefits of fiber, only 1 in 20 Americans consume enough of the nutrient, according to a 2017 article in the American Journal of Lifestyle Medicine.

Americans' lack of fiber in the diet could be due to trendy dietsthink low-carb diets, keto, intermittent fastingthat eliminate some of the most fiber-rich food categories or severely restrict the amount of food eaten, explains Mary Stewart, RD, LD, a registered dietitian and the founder of Cultivate Nutrition in Dallas.

But our fiber fails could also just be a factor of the Standard American Diet (a.k.a. SAD), adds Michelle Hyman, RD, a registered dietitian at Simple Solutions Weight Loss in New York City. The 2020 to 2025 United States Dietary Guidelines report that 90 percent of Americans dont eat the recommended amount of vegetables, 80 percent fall shy on fruit, and a whopping 98 percent dont get enough whole grainsall foods chock-full of fiber.

We simply arent eating enough of the foods that are naturally high in fiber including fruits, vegetables, whole grains, and legumes, Hyman says. Many of the ready-to-eat or ready-to-heat convenience foods and packaged snacks are made with refined grains that are low in fiber.

Things get even more confusing when nutrition claims on product packages get stirred into the mix. The terms made with whole grains, for example, can be plastered on any item that has any amount of whole grains. That means the percentage of fiber in different whole grain products range between 3.5 percent to 18 percent, Stewart saysthis translates to a serving of whole grains having between just 0.5 grams of fiber to almost 3 grams of fiber per serving. This is why you want to look at the nutrition label and ingredients list for any product you buy and choose those that contain at least 3 grams of fiber per serving, or even better, 5 grams of fiber per serving, Stewart suggests.

Why all the hype around this nutrient? Lets break down the benefits of fiber and how to get more of it.

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The U.S. Food and Drug Administration (FDA) defines fiber as one type of carbohydrate that consists of many sugar molecules sewn together in a pattern thats not easily digested in the small intestine. Naturally occurring fiber comes packed inside plant-based foods, including fruits, vegetables, whole grains, nuts, and legumes.

As far as how much fiber to eat, the U.S. Dietary Guidelines suggest the ideal fiber intake based on daily calorie consumption. For every 1,000 calories, we should shoot to consume 14 grams of fiber. For those identifying as female, the general recommendation is 25 grams of fiber per day, and for those identifying as male, its 38 grams of fiber per day.

Its also important to know that there are three types of fiber:

The dietitians we spoke to recommend the consuming more of the first two types of fiber over the third because fiber is so readily available in so many delicious, diverse foods, I would recommend food as your go-to source, explains Katherine Brooking, RD, co-founder of the nutrition news company Appetite for Health in San Francisco.

Consider fiber an all-natural prescription to boost your total-body wellbeing. It has been linked in tons of studies and scientific reviews to a lowered risk of chronic diseases like cancer, diabetes, and heart disease. Fiber not only fills you up, but it also clears you out, as fiber also helps promote gut health.

What happens if you dont get enough fiberthe reality that 95 percent of us live in daily?

You may experience:

Simply put, fiber is a potent nutrient worth understanding and incorporating into every meal, Stewart says.

These dietitian-recommended foods will help you meet your fiber mark. Just make sure to drink plenty of water as you tweak your menu, especially if your current fiber consumption levels are low. Start by adding one serving of a fiber-rich food to one meal per day, then build from there, Stewart says.

Increase fiber intake gradually as tolerated. Make sure that your fluid intake is adequate as you increase your fiber intake, too, Hyman adds, since too much fiber without enough fluid can lead to constipation, loose stools, bloating, abdominal pain, or discomfort.

From lentils and limas to chickpeas and cannellini, nearly every bean and legume is high in both fiber and protein. Try them as a substitute for meat for an easy fiber fix, Stewart suggests. Swap out the ground beef in tacos for black beans, use lentils instead of meat in your Bolognese, or replace the chicken on your salad with cannellini beans.

Nuts and seeds are not only a good source of fiber, but are also packed with other vitamins, minerals, and healthy fats, Stewart says. Grab a handful of almonds, pecans, walnuts, or pistachios for a satiating snack on their own, or opt for Hymans seed of choice: chia. These tiny seeds are a cinch to throw into oatmeal, yogurt, applesauce, or blended into smoothies.

In addition to being potent in vitamin C, berries of all kinds nearly unanimously come out on top of the fruit category in terms of fiber content. Blackberries and raspberries, in particular, will help fill you up. Use berries to top oats, smoothie bowls, or as a stand-alone snack, or even add then to your dessert. For a post-workout high-fiber recipe use a fork to mash up berries, then spread them on your nut butter sandwich instead of jam.

As an oatmeal topping, a grab-and-go snack, or a lunch side dish, this fiber-rich fruit is surprisingly versatile. Hyman recommends dusting a halved pear with cinnamon and baking it until tender; serve topped with vanilla yogurt for dessert.

Whether you prefer rice, pasta, or bread, you can find a whole grain option to swap in for the more refined white version. Try whole-wheat bread instead of potato bread, whole wheat pasta in place of regular pasta, brown rice or quinoa instead of white rice, and whole-wheat flour instead of all-purpose. Oatmeal is also a smart choice for starting your day with whole grains and fiber, Brooking says. Try it instead of a muffin, sugary cereal, or bagel. [Oats] contain resistant starch which ferments and feeds our gut flora, making oats an excellent food to support the health of the microbiome, Stewart adds.

While you might be more familiar with the healthy fats, avocados are a surprisingly stellar source of fiber. Use it to top toast, blend into smoothies, as part of salads or grain bowls, or as a garnish for any of your favorite Mexican meals.

These budget-friendly and portable potassium all-stars are also an often overlooked source of fiber, Hyman says. Buy bananas that are green and some that are yellow each week so they ripen at different rates. Brown too soon? Peel the fruit, chop into bite-sized pieces and freeze to use later to thicken smoothies or puree into nice cream.

Nutrition information estimates from the USDAs FoodData Central Nutrition Database.

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You Should Add These 7 High-Fiber Foods to Your Diet to Keep You Full and Healthy - Bicycling

January 25, 2022

Immunotherapies, which stimulate the immune system to help the body fight cancer, have shown substantial promise for the treatment of many tumor types. These include melanoma, a potentially deadly type of skin cancer.

But while tumors shrink or even disappear in some people given immunotherapy, others have no response at all. Researchers have been trying to understand the factors that affect individual responses to immunotherapy.

The microbes found in the gut, called the gut microbiome, have emerged as one such factor. Gut microbes are thought to play a role in the bodys immune response. Early studies found that modifying the gut microbiome may improve the odds of tumor response to immunotherapy.

Researchers led by Dr. Giorgio Trinchieri of NIHs National Cancer Institute (NCI) and Drs. Carrie Daniel and Jennifer Wargo from the University of Texas M.D. Anderson Cancer Center examined the links between diet, gut microbes, and response to immunotherapy in 128 people with melanoma.

The participants reported their eating patterns and any use of probiotic supplements in the month before receiving immunotherapy. The team also took stool samples to analyze participants gut microbiomes. Results were published on December 24, 2021, in Science.

People who reported higher fiber intake, which promotes healthy gut microbes, had better responses to treatment overall. After adjusting for other factors, the researchers found that every 5-gram increase in daily fiber intake corresponded to a 30% lower risk of cancer progression or death.

Overall, people who ate the most fiber and didnt use probiotics had the best responses to immunotherapy. Probiotics didnt appear to improve survival. In fact, the data suggested they might lower survival.

The team studied mice to confirm these findings. Mice with melanoma tumors were treated with immunotherapy. Those fed a high-fiber diet had slower tumor growth than those fed a fiber-poor diet. Mice fed the high-fiber diet also had more anticancer immune cells in their tumors. In contrast, diet didnt affect tumor growth in mice without any gut bacteria.

The team also found that mice given probiotics had a reduced response to immunotherapy and developed larger tumors than control mice.

Many factors can affect the ability of a patient with melanoma to respond to immunotherapy, Trinchieri says. However, from these data, the microbiota seems to be one of the dominant factors. The data also suggest that its probably better for people with cancer receiving immunotherapy not to use commercially available probiotics.

Larger studies including people with other cancer types are needed to more fully understand the relationship between diet, microbes, and immunotherapy. A clinical trial is now testing the effect of diet on the gut microbiome and immunotherapy outcomes in people with melanoma.

References:Dietary fiber and probiotics influence the gut microbiome and melanoma immunotherapy response. Spencer CN, McQuade JL, Gopalakrishnan V, McCulloch JA, Vetizou M, Cogdill AP, Khan MAW, Zhang X, White MG, Peterson CB, Wong MC, Morad G, Rodgers T, Badger JH, Helmink BA, Andrews MC, Rodrigues RR, Morgun A, Kim YS, Roszik J, Hoffman KL, Zheng J, Zhou Y, Medik YB, Kahn LM, Johnson S, Hudgens CW, Wani K, Gaudreau PO, Harris AL, Jamal MA, Baruch EN, Perez-Guijarro E, Day CP, Merlino G, Pazdrak B, Lochmann BS, Szczepaniak-Sloane RA, Arora R, Anderson J, Zobniw CM, Posada E, Sirmans E, Simon J, Haydu LE, Burton EM, Wang L, Dang M, Clise-Dwyer K, Schneider S, Chapman T, Anang NAS, Duncan S, Toker J, Malke JC, Glitza IC, Amaria RN, Tawbi HA, Diab A, Wong MK, Patel SP, Woodman SE, Davies MA, Ross MI, Gershenwald JE, Lee JE, Hwu P, Jensen V, Samuels Y, Straussman R, Ajami NJ, Nelson KC, Nezi L, Petrosino JF, Futreal PA, Lazar AJ, Hu J, Jenq RR, Tetzlaff MT, Yan Y, Garrett WS, Huttenhower C, Sharma P, Watowich SS, Allison JP, Cohen L, Trinchieri G, Daniel CR, Wargo JA. Science. 2021 Dec 24;374(6575):1632-1640. doi: 10.1126/science.aaz7015. Epub 2021 Dec 23. PMID: 34941392.

Funding:NIHs National Cancer Institute (NCI), National Institute of Allergy and Infectious Diseases (NIAID), and National Heart, Lung, and Blood Institute (NHLBI); US-Israel Binational Science Foundation; Melanoma Research Alliance; American Association for Cancer Research; Andrew Sabin Family Fellows Program; MD Anderson Cancer Center; U.S. Department of Defense; American Society of Clinical Oncology; Elkins Foundation; Seerave Foundation; Rising Tide Foundation; Mark Foundation; Longenbaugh-Torian Fund; Cancer Research Institute; Cancer Prevention and Research Institute of Texas; U.S. Department of State; Fulbright FrancoAmricaine Commission; National Health and Medical Research Council of Australia; Charles A. King Trust; John M. Skibber Endowed Professorship; Michael and Patricia Melanoma Research Endowment; Richard E. Haynes Distinguished Professor in Clinical Cancer Prevention; American Cancer Society, Dr. Miriam and Sheldon G. Adelson Medical Research Foundation; AIM at Melanoma Foundation; Cancer Fighters of Houston; Anne and John Mendelsohn Chair for Cancer Research.

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Fiber in diet linked to cancer immunotherapy response - National Institutes of Health

When you think of food and oral health, brushing and flossing always come to mind. But whats in the food itself can play a significant role, too.

Obviously, food and drinks with high sugar content increase our chances of suffering from gum disease and tooth decay. But there are other dietary tips that can help us all to better oral health. Check out this list of food impacts before making the next grocery list.

Plan a healthy dietConsider eating more fruits, vegetables, whole grains and lean protein like chicken or fish. Try to avoid snacking, and not just because of the empty calories. Well-balanced meals help with saliva production, deemed the mouths first line of defense by the American Dental Association.

Salivas roleSaliva helps wash leftover food from our teeth and mouth, and dilutes acids found in food and drinks that can impact our dental health. More saliva is released while eating a full meal than with a quick snack. Also, make sure you drink plenty of water through the course of the day. This helps balance our any bouts with dry mouth when the supply of saliva runs low.

How you are impactedHaving poor dental hygiene can lead to gingivitis; hardened tartar creates gum inflammation. Periodontal disease is particularly dangerous for those who are or want to become pregnant, since they are far more likely to deliver babies either very early or at a low birth weight. Both issues can have long-term health issues for the child. Regular brushing, flossing and professional cleanings can help stave off the effects of periodontal disease, which infects the pockets around the roots of our teeth. The gums then pull away from the tooth, causing them to loosen and fall out. But what you eat can have a notable impact, as well.

What to eatDiet plays a key role in avoiding periodontal disease, a serious issue with the gums that can lead to the loss of your teeth. Foods with vitamin A, like leafy vegetables, eggs and broccoli, help bolster oral wellness. Eating things with lots of vitamin C, including many fruits and vegetables, can also have a positive impact. Studies show that the antioxidant melatonin found in cereals, but also available as a supplement is also beneficial for those hoping to improve their periodontal health.

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Diet and your teeth | | kpcnews.com - KPCnews.com

Not fuelling enough or in the right proportions can also contribute to disturbed sleep patterns.   |  Photo Credit: iStock Images

New Delhi: An individual is what he or she eats we have all grown up listening to this statement and rightly so. Thanks to this saying, many people succeed in following a healthy and balanced diet combined with a lifestyle that promotes physical fitness as well.

Studies and experts continue to reiterate the importance of following a healthy diet to keep chronic diseases like metabolic disorders, diabetes, heart diseases, kidney and liver woes at bay. And now, this horizon has extended to include sleep yes, the quality of sleep that you get is also influenced greatly by your diet be it excessive intake of coffee that may prevent you from sleeping or a heavy meal making you feel uneasy late at night.

Like these, we have listed a few ways to prevent diet from having an adverse effect on your sleep cycle. Keep reading.

Disclaimer: Tips and suggestions mentioned in the article are for general information purpose only and should not be construed as professional medical advice. Always consult your doctor or a dietician before starting any fitness programme or making any changes to your diet.

Get the Latest health news, healthy diet, weight loss, Yoga, and fitness tips, more updates on Times Now

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Struggling to get sleep? Blame it on your diet and timing - Times Now

Winter is in its full bloom and we are enjoying every bit of the nippy weather outside. From staying in our quilts for long to hiding the belly bulge inside those baggy sweaters - winter comes with its own share of upsides. Besides, we get to indulge in a range of delicious foods too. Gajar ka halwa, til ladoo, revri, kachori, pakora and more - no doubt the season takes us on a binging spree. However, not everything is that magnificent about the season. Winter also brings along several health issues like cold, cough and low immunity. This is why health experts suggest taking special care of our diet to make it season-friendly. And while we resolve to eat wisely, there are some diet mistakes we must try and avoid. Let's look into 5 of the most common mistakes we often do while tweaking the diet during winters.

(Also Read:Winter Balanced Diet: How To Include 5 Food Components In Winter Diet)

This is probably the most common mistake we do during the winters. Staying hydrated might not look like an important factor, as we do not sweat during cold weather. But much like the summers, drinking enough water and keeping our body hydrated are equally important in the winters. Why, you ask? Hydration helps regulate the body temperature, boosts immunity, promote nourished skin and more.

Winter calls for hot chai and coffee. And at times, we exceed the number of cups of chai or coffee in a day. This often results in caffeine overdose, leading to dehydration, gut issues, anxiety, sleep disorder and more. Hence, it is suggested to limit our caffeine intake for healthy living.

Winter and indulgence go hand-in-hand. The season takes us on a bingeing spree, increasing the amount of processed food intake. This subsequently leads to several lifestyle issues including obesity, diabetes and more. Considering this, we say, cut down on junk and processed food for an overall healthy living.

(Also Read:What Is Daniel Fast Diet? Here's How You Can Follow This Super Quick Diet Plan)

According health experts, levels of serotonin (hormone responsible for our mood) drop during the winters. As a result, our body craves for more carbohydrate, which results in several health issues in the longer run. Hence, it is suggested keeping a close check on carbohydrate intake to avoid unwanted health issues.

During winter, we love just relishing a hot and pipping bowl of soup; don't we? A well-made soup soothes our soul in no time. But we often forget to add enough seasonal veggies to the recipe. Experts suggest, it is always a good idea to add more seasonal produce to a winter recipe to make it nutrient-rich.

Now that we highlighted the common mistakes, try to avoid them and make your winter diet a healthy and nutritious affair.

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Winter Health Tips: 5 Common Diet Mistakes To Avoid During The Season - NDTV Food

NEW YORK Three in five Americans would try a plant-based diet if the options were tastier. In a new poll of 2,000 Americans, nearly a fifth (17%) of respondents who have tried a plant-based diet but were not able to continue it pointed to lack of flavor or taste (28%) and not enough options (23%) as the reason.

On average, peoples experiment with vegetarianism or veganism lasted only about three months. Of those who have tried a plant-based diet, just 21 percent say it met their expectations. Social pressures also played a part in abandoning the diet or avoiding it altogether. Thirteen percent ditched the diet because family members did not follow it.

The survey, conducted by OnePoll and commissioned by Violife, found that although just a quarter of those polled are curious about plant-based diets, nearly half (49%) are interested in incorporating more plant-based options into their diets.

Almost three-quarters (74%) would prefer to pick and choose their plant-based options rather than committing to a plant-based diet full time. In fact, 70 percent say moving to a completely plant-based diet would be too drastic of a change.

Sixty-three percent of respondents eat whatever they want despite how it affects their health. In fact, 69 percent of millennials often cave into their cravings, ignoring health concerns to satisfy their taste buds. Half of all respondents pick pizza as the unhealthy food they enjoy eating the most.

On the flip side, 59 percent of those polled say their motivation for eating a plant-based or vegetarian diet is health-related. Respondents note the healthy foods they enjoy most are chicken (60%), bananas (59%), broccoli (58%), and apples (56%).

One in five respondents reported theyve tried a plant-based cheese and it met their expectations. Twenty-one percent were also most likely to try a plant-based cheese if it was a free sample at a grocery store or event.

So many people are curious to try plant-based foods but hold out because of the perception that these foods dont live up the taste, flavor, and texture of their traditional counterparts, says Erica Cheung, a spokesperson for Violife, in a statement. The good news is that theres been a lot of innovation in the world of plant-based foods so that its easier than ever to satisfy the taste and texture cravings that people want especially with indulgent and beloved foods like cheese.

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Wheres the beef? 3 in 5 people cant get past the taste of a plant-based diet - Study Finds