WASHINGTON, ( WDVM ) A new survey from weight watchers say 36% of Americans have gained a significant amount of weight during the covid-19 pandemic however in efforts to reduce that weight some people have turned to the keto diet, but some experts suggest that diet is not always the best way to lose weight.

Typically when you enter someones kitchen you might see bread or even juice, but the keto diet is a type of diet that significantly restricts carbohydrate intake.

According to Medical News Today, usually the body breaks down carbohydrates into the sugar glucose, which it uses for energy. When there are not enough carbs in the body, it goes into a stage called ketosis.

Instead of relying on sugar that comes from carbohydrates like fruits and vegetables, the keto diet relies on ketone bodies, which is a type of fuel that the liver produces from stored fat.

However, experts say getting the liver to make ketone bodies is tricky and can be potentially harmful.

A keto diet needs to be done very carefully and monitored, because it can cause all sorts of interesting phenomena, you may have heard of whats called the keto flu. Thats when people get inducted in the process and they feel kind of awful and lack energy for a while. It also could cause significant shifts of fluid or water in the body so that can create problems as well Said Andrew Freeman , MD, a cardiologist from National Jewish Health.

This restrictive diet is not for everyone but it can work for some, however experts suggest contacting your primary doctor before trying any new diets.

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Some health experts suggest the Keto diet can cause harm - WDVM 25

Norman Swan: Some experts argue that about 50% of dementia is preventable through things like maximising education early in life, keeping your blood pressure down, not smoking, having a good diet, avoiding diabetes and obesity, reasonably intense exercise, maintaining a good social network, and maybe even now Metformin.

Well, a consortium of Australian universities and research centres has just published the results of a randomised trial. This is a randomised trial, not an observational study, into a cocktail of nondrug interventions to see if they help people whose thinking and memory are impaired or declining. Professor Kaarin Anstey is director of the University of New South Wales Ageing Futures Institute and is a senior research scientist at NeuRA. Welcome to the Health Report, Kaarin.

Kaarin Anstey: Hello.

Norman Swan: So tell us about the people you studied in this randomised trial.

Kaarin Anstey: So this trial focused on people who have either subjective cognitive decline or mild cognitive impairment. So subjective cognitive decline is when you feel that your cognition is deteriorating or someone who knows you well thinks that it is but we can't actually identify a change on clinical testing. But it has been shown that that group are actually at increased risk of developing mild cognitive impairment and dementia. So we targeted that group, and then people who also had a cognitive impairment that was clinically assessable.

Norman Swan: So I'm feeling more forgetful, but when I go to a neuropsychologist they don't find anything abnormal.

Kaarin Anstey: Yes.

Norman Swan: And what were the interventions you studied?

Kaarin Anstey: Right, so there was a control condition which was an online educational program that we've developed and assessed in healthy middle-aged adults who are at risk of dementia, and that is an educational module that tells you about dementia and risk factors, we have an educational module about physical activity, one about diet and one about cognitive engagement. And then the intervention group received the same modules but they also had a face-to-face session with an exercise physiologist and two follow-up appointments, and a face-to-face session with a dietician who gave them very tailored dietary advice and followed them up as well. And they were also given a subscription to a brain training package.

Norman Swan: So let's talk about the diet. You were encouraging them to get onto the Mediterranean diet, is that right?

Kaarin Anstey: Yes, that's correct. These systematic reviews have shown that the Mediterranean diet is associated with about a 30% reduced risk of Alzheimer's disease. So that was the diet that was selected for this intervention.

Norman Swan: And the exercise? Did it matter what kind of exercise they were taking? Because I understand it's got to be reasonably intensive to work.

Kaarin Anstey: Well, for this trial what we've done, we've now conducted a few of these Body, Brain, Life trials, and we've got to the point now where we leave the exercise prescription to the exercise physiologist to that it can be tailored to the individual. So we know from systematic review literature that meeting national guidelines is associated with a 30% reduced risk of dementia, which is 150 minutes a week, you know, the usual guidelines that we hear about. But we also know it's very, very difficult to change habit and to get people who are inactive to start exercising. So for this trial we left it to the exercise physiologist to design a personalised program, which we thought was more appropriate and we think that's the way to go in the future.

Norman Swan: And did they stick with the brain training, because people often don't. It's a nice idea but

Kaarin Anstey: That's a really good question. No. So our trial, like also the FINGER trial which is the other very famous multi-domain trial, had poor adherence to brain training. So what we find isand we've seen this in other studies as well, people start off very enthusiastic but they get bored with it. So we had about a 20% adherence to the full program of brain training. Most people started the brain training but they didn't stick with it.

Norman Swan: And what were the results?

Kaarin Anstey: So this trial showed that the people who received the more intensive intervention, they had cognitive improvement at a six-month follow-up.

Norman Swan: So an improvement, rather than just the decline stopping, they actually got better?

Kaarin Anstey: So what we see with cognition is that when we repeat tests, people do better from practice effects. So we tend to see a slight improvement over a period of six months, and in normal ageingwell, with people with cognitive impairment we'd be seeing a decline.

Norman Swan: It seems like a very short time to get an improvement.

Kaarin Anstey: Yes, it was a short time but this is an at-risk group where we are seeingthe reason this particular trial was targeting this group is that we do see conversion from these conditions into dementia. So people with mild cognitive impairment have a 5% to 10% chance of progressing to dementia within 12 months. People with subjective cognitive decline have twice the risk of developing mild cognitive impairment. So this is a group who are at risk of transitioning fairly quickly, which is why they are a key group for intervention.

Norman Swan: Often randomised trials are into single things, like brain training or the diet or the exercise. How valid is the package of stuff? I realise it's more real-world but it also creates its own problems in terms of knowing what works.

Kaarin Anstey: That's a very good question about this whole multi-domain approach. So what has happened in the field of dementia risk reduction is that people did focus on individual risk factors like physical activity, diet et cetera, and we are at the point now where we do have evidence, we've got the WHO guidelines based on the intervention evidence for each of these individual risk factors, but the consensus has been that we really need to target more than one risk factor at a time because we don't know exactly which risk factor is salient for which person, and we think we will get a much bigger effect if we target everything at once. That does mean we can't then go back and unpack and work out for which person which risk factor was important.

Norman Swan: Once you've cracked the egg, you've cracked it. And just very briefly because we are running out of time, Kaarin, you were using the ANU's dementia risk score. Just very briefly, what's this dementia risk score.

Kaarin Anstey: So that's a risk score that I led the development of that was based on data synthesis. So we synthesised all of the literature on risk factors for dementia that was available at the time, and we developed a weighted composite risk score which is freely available and people can go in and assess their risk, and then that was validated against three international cohort studies, including the US Cardiovascular Health Study, the Rush Memory and Ageing Study, and the Swedish Kungsholmen Project, and it was shown to predict dementia in those cohorts, and we've also validated it in an Australian cohort. So we use that as what we call a surrogate outcome measure, particularly in adults or in trials where we are not going to follow-up people long enough to see if they develop dementia.

Norman Swan: Well, we will have a link to the dementia risk score on the Health Report's website. Kaarin, thanks for joining us, that's fascinating work.

Kaarin Anstey: It's a pleasure, thank you.

Norman Swan: Professor Kaarin Anstey is director of the University of New South Wales Ageing Futures Institute and is a senior research scientist at NeuRA.

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Diet, exercise and brain training the cocktail that could help prevent dementia - ABC News

For the first time in 20 years, the Food and Drug Administration (FDA) has updated the nutrition facts label for all packaged food products.

In addition to sporting a streamlined design, the label features new and updated nutrition information.

Although the updated label began to appear on many foods earlier this year, some food manufacturers have until July 2021 to comply with the new regulations.

This article reviews some of the changes and additions to the new nutrition facts label.

There are several new additions to the updated nutrition facts label.

The amount of added sugar is now required to be listed on the new nutrition facts label.

Previously, the label only included the total amount of sugar present, which accounted for any added sugars and the natural ones found in foods like fruit.

The amount of added sugar includes any sugars that are added during processing, including ingredients like honey, high fructose corn syrup, brown sugar, or malt syrup.

Mounting research shows that added sugar intake may contribute to numerous health conditions, including heart disease, type 2 diabetes, obesity, and liver disease (1).

According to the most recent Dietary Guidelines for Americans, your added sugar intake should be limited to less than 10% of your total daily calories, or about 12 teaspoons (50 grams) per day on a 2,000-calorie diet (2).

However, its estimated that the average American consumes about 17 teaspoons (68 grams) of added sugar per day (3).

The new nutrition facts label also includes a Daily Value (DV) percentage for added sugar, which makes it easier to understand how certain foods can fit into your diet.

Note that DVs are estimated based on a 2,000-calorie diet. You should ensure that your daily percentage totals do not exceed 100%. Otherwise, youd consume more than the recommended maximum of 50 grams of added sugar per day.

Two new micronutrients have been added to the updated nutrition facts label potassium and vitamin D.

Vitamin D is a mineral thats involved in maintaining bone strength, enhancing immune function, reducing inflammation, and more (4).

Given that its primarily obtained through sun exposure and found in very few food sources, vitamin D deficiency is very common (5, 6).

Potassium is another essential nutrient thats necessary for regulating blood pressure and blood sugar levels (7).

In the United States, its estimated that only 3% of adults and 10% of children under the age of 5 meet the adequate intake level for potassium (8).

The new nutrition facts label includes the amount of added sugar per serving. Potassium and vitamin D were also added to the new label.

Several modifications have also been made to the current nutrition facts label.

On the new nutrition facts label, the serving size is displayed in larger font, making it easier to read.

Serving sizes have also been updated to more accurately reflect realistic portions.

Instead of basing the serving sizes on the amounts that people should consume, the new nutrition facts label is based on the amount that most people realistically consume.

For example, one serving of ice cream was increased from 1/2 cup (66 grams) to 2/3 cups (88 grams).

Some research suggests that most people may not accurately judge appropriate portion sizes (9).

In fact, one small study found that people presented with photos of varying amounts of various foods perceived a wide array of portion sizes as normal (10).

Whats more, the way that they perceived the portion sizes affected the amount of food that they consumed during a meal (9).

The number of calories in a food product is now listed in a bigger and bolder font on the new nutrition facts label.

Calories are a measure of energy. Many weight management programs involve monitoring your intake of calories, as consuming fewer calories than you burn each day may lead to weight loss (11).

The most recent Dietary Guidelines for Americans estimate that women generally need 1,6002,400 calories daily, while men require 2,0003,000 calories per day (2).

However, daily calorie needs can vary based on a number of factors, including your height, weight, age, and physical activity levels (2).

The old nutrition facts label listed the number of calories from fat in each serving.

Along with the total grams of fat listed on the label, this was originally used to help consumers evaluate the amount of fat in a product relative to other nutrients like carbs and protein.

On the new nutrition facts label, the number of calories from fat has been removed entirely.

This is because research generally shows that the type of fat consumed may be more important than the amount (12, 13).

The total amount of fat, as well as the grams of trans and saturated fats, are still listed on the updated label.

The old nutrition facts label listed the amounts of several important vitamins and minerals, including calcium, iron, and vitamins A and C.

However, vitamins A and C are no longer required to be listed on the new nutrition facts label.

Both of these vitamins are found in a variety of food sources, and deficiencies in these micronutrients are uncommon (14, 15).

On the other hand, calcium and iron are still listed.

Calcium is an essential mineral that plays a key role in bone health. A deficiency in calcium may contribute to osteoporosis, which causes bones to become weak and brittle (16).

Meanwhile, not getting enough iron in your diet can lead to iron deficiency anemia, a condition associated with symptoms like weakness, dizziness, fatigue, and shortness of breath (16).

Women, infants, children, and people following a vegan or vegetarian diet may be at a higher risk of iron deficiency anemia (17).

The Daily Value (DV) is the recommended amount of a specific nutrient that you should consume per day.

The DV has changed for several nutrients, including fiber, potassium, and calcium, and the new nutrition facts label will be updated to reflect these changes.

Like the old label, the new version will also list the percent DV (%DV), which details how much a specific nutrient in a serving of that food contributes to the total daily amount you need.

Additionally, the new nutrition facts label will list the amount of vitamins and minerals in milligrams (mg).

The footnote at the bottom of the nutrition facts label has been updated to explain the percent DV more clearly.

The new footnote explains that the percent DV tells you how much a nutrient in a serving of food contributes to a daily diet (18).

Previously, the label did not explain the significance of the percent DV. Instead, it simply stated: Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

The new label also notes that the recommendation for 2,000 calories per day is used for general nutrition advice.

The exact number of calories and amount of nutrients you need per day can vary based on a number of factors, including your age, body size, health status, and activity level (19).

Several modifications have been made to the new nutrition label. These include changes to the serving size, calories, fat, Daily Values, and footnote. Vitamins A and C were removed, and the amount of micronutrients is listed in milligrams (mg).

The new nutrition facts label is intended to help provide consumers the information they need to make healthy dietary decisions.

It also emphasizes specific nutrients that may be especially important to health based on recent research, including added sugars and key vitamins and minerals like vitamin D, calcium, potassium, and iron.

Still, some have called for additional nutrients and ingredients to be listed on the label, such as caffeine.

Although caffeine must be listed as an ingredient if added to a product, food manufacturers are not required to specify the amount of caffeine present (20).

This information could be useful for people who are sensitive to caffeine or trying to limit their caffeine intake.

Others have also suggested color-coding labels based on their nutritional content and indicating whether foods are low, medium, or high in a specific nutrient (21).

This has been proposed as a simple way to help people choose healthier products to include in their diet, even with limited nutritional knowledge.

Regardless, as new research emerges on the relationship between nutrition and health, the nutrition facts label should continue to be updated to help consumers make informed decisions about their diet.

The new nutrition facts label is designed to help consumers make healthy dietary decisions. Additional changes may be useful in the future, such as labeling the caffeine content or specifying whether products are low, medium, or high in specific nutrients.

The nutrition facts label was recently updated to help consumers make healthier decisions about their diet.

Some of the key changes include specifying the amount of added sugar, modifying which micronutrients are listed, updating serving sizes, and streamlining its design.

As researchers learn more about how nutrition can affect health in the future, the nutrition facts label should be updated accordingly.

Visit link:
New Nutrition Facts Label in 2020: Changes and What to Know - Healthline

Low-carb diet market is expected to grow at a growth rate of 6.40% in the forecast period of 2020 to 2027. Increasing availability of low carb products will act as a factor for the low-carb diet market in the forecast period of 2020- 2027.

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The major players covered in the low-carb diet report are Nestl S. A., Know Brainer Foods, Zenwise Health, Perfect Keto, Ample Foods, Danone S.A., BPI Sports LLC., Ancient Nutrition, Pruvit Ventures, Inc., Bulletproof 360, Inc., Dang Foods Company, Essential Keto., among other domestic and global players. Market share data is available for global, North America, Europe, Asia-Pacific (APAC), Middle East and Africa (MEA) and South America separately. DBMR analysts understand competitive strengths and provide competitive analysis for each competitor separately.

The final report will add the analysis of the Impact of Covid-19 in this report Low-carb diet Market

Low-carb diet Marketreports offers important insights which help the industry experts, product managers, CEOs, and business executives to draft their policies on various parameters including expansion, acquisition, and new product launch as well as analyzing and understanding the market trends.

Each segment of the global Low-carb diet market is extensively evaluated in the research study. The segmental analysis offered in the report pinpoints key opportunities available in the global Low-carb diet market through leading segments. The regional study of the global Low-carb diet market included in the report helps readers to gain a sound understanding of the development of different geographical markets in recent years and also going forth. We have provided a detailed study on the critical dynamics of the global Low-carb diet market, which include the market influence and market effect factors, drivers, challenges, restraints, trends, and prospects. The research study also includes other types of analysis such as qualitative and quantitative.

Global Low-carb diet Market: Competitive Rivalry

The chapter on company profiles studies the various companies operating in the global Low-carb diet market. It evaluates the financial outlooks of these companies, their research and development statuses, and their expansion strategies for the coming years. Analysts have also provided a detailed list of the strategic initiatives taken by the Low-carb diet market participants in the past few years to remain ahead of the competition.

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The chapter on regional segmentation details the regional aspects of the global Low-carb diet market. This chapter explains the regulatory framework that is likely to impact the overall market. It highlights the political scenario in the market and the anticipates its influence on the global Low-carb diet market.

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Points Covered in the Low-carb diet Market Report

Report Highlights

Table of Contents

Report Overview:It includes six chapters, viz. research scope, major manufacturers covered, market segments by type, Low-carb diet market segments by application, study objectives, and years considered.

Global Growth Trends:There are three chapters included in this section, i.e. industry trends, the growth rate of key producers, and production analysis.

Low-carb diet Market Share by Manufacturer:Here, production, revenue, and price analysis by the manufacturer are included along with other chapters such as expansion plans and merger and acquisition, products offered by key manufacturers, and areas served and headquarters distribution.

Market Size by Type:It includes analysis of price, production value Low-carb diet market share, and production market share by type.

Low-carb diet Market Size by Application:This section includes Low-carb diet market consumption analysis by application.

Profiles of Manufacturers:Here, leading players of the global Low-carb diet market are studied based on sales area, key products, gross margin, revenue, price, and production.

Low-carb diet Market Value Chain and Sales Channel Analysis:It includes customer, distributor, Low-carb diet market value chain, and sales channel analysis.

Low-carb diet Market Forecast Production Side: In this part of the report, the authors have focused on production and production value forecast, key producers forecast, and production and production value forecast by type.

Thanks for reading this article; you can also get individual chapter wise section or region wise report version like North America, Europe or Asia.

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