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Sumamry: A high-fat, sugary diet during adolescence may cause long-lasting memory impairments. The study found that rats raised on a junk food diet exhibited significant memory deficits that persisted into adulthood, despite switching to a healthier diet.

These effects were linked to disruptions in acetylcholine, a crucial neurotransmitter for memory and learning, highlighting the critical impact of diet on brain development. The research suggests that poor dietary habits in youth could have irreversible effects on cognitive functions.

Key Facts:

Source: USC

A new USC-led study on rats that feasted on a high-fat, sugary diet raises the possibility that a junk food-filled diet in teens may disrupt their brains memory ability for a long time.

What we see not just in this paper, but in some of our other recent work, is that if these rats grew up on this junk food diet, then they have thesememory impairmentsthat dont go away, said Scott Kanoski, a professor of biological sciences at the USC Dornsife College of Letters, Arts and Sciences.

If you just simply put them on ahealthy diet, these effects unfortunately last well into adulthood.

Thestudyappears in the May issue of the journalBrain, Behavior, and Immunity.

In developing the study, Kanoski and lead author and postdoctoral research fellow Anna Hayes considered thatprior researchhas shown a link between poor diet and Alzheimers disease.

People who suffer from Alzheimers disease tend to have lower levels of a neurotransmitter called acetylcholine in the brain that is essential for memory and functions such as learning, attention, arousal and involuntary muscle movement.

The team wondered what this could mean for younger people who may be on a similar fat-filled, sugary Western diet, particularly during adolescence when their brain is undergoing significant development.

By tracking the impact of the diet on the rats levels of acetylcholine, and running the rats through some memory testing, they could learn more about the important relationship between diet and memory.

The researchers tracked the acetylcholine levels of a group of rats on a fatty, sugary diet and in a control group of rats by analyzing their brain responses to certain tasks designed to test their memory. The team examined the rats brains post-mortem for signs of disrupted acetylcholine levels.

The memory test involved letting the rats explore new objects in different locations. Days later, the researchers reintroduced the rats to the scene that was nearly identical except for the addition of one new object.

Rats on the junk food diet showed signs they could not remember which object they had previously seen, and where, while those in the control group showed familiarity.

Acetylcholine signaling is a mechanism to help them encode and remember those events, analogous to episodic memory in humans that allows us to remember events from our past, lead author Hayes explained.

That signal appears to not be happening in the animals that grew up eating the fatty, sugary diet.

Kanoski emphasized that adolescence is a very sensitive period for the brain when important changes are occurring in development.

I dont know how to say this without sounding like Cassandra and doom and gloom, he said, but unfortunately, some things that may be more easily reversible during adulthood are less reversible when they are occurring during childhood.

There is at least some hope for intervention. Kanoski said that in another round of the study, the research team examined whether the memory damage in rats raised on the junk food diet could be reversed with medication that induces the release of acetylcholine.

They used two drugs, PNU-282987 and carbachol, and found that with those treatments given directly to the hippocampus, abrainregion that controls memory and is disrupted in Alzheimers disease, therats memory ability was restored.

But without that special medical intervention, Kanoski said more research is needed to know how memory problems from a junk food diet during adolescence can be reversed.

In addition to Kanoski and Hayes, the team included other USC Dornsife researchers Logan Tierno Lauer, Alicia E. Kao, Molly E. Klug, Linda Tsan, Jessica J. Rea, Keshav S. Subramanian, Cindy Gu, Arun Ahuja, Kristen N. Donohue and La Dcarie-Spain; Natalie Tanios of Keck School of Medicine of USC; as well as Anthony A. Fodor, Shan Sun of University of North Carolina-Charlotte.

Author: Emily Gersema Source: USC Contact: Emily Gersema USC Image: The image is credited to Neuroscience News

Original Research: Open access. Western diet consumption impairs memory function via dysregulated hippocampus acetylcholine signaling by Anna M.R. Hayes et al. Brain, Behavior, and Immunity

Abstract

Western diet consumption impairs memory function via dysregulated hippocampus acetylcholine signaling

Western diet (WD) consumption during early life developmental periods is associated with impaired memory function, particularly for hippocampus (HPC)-dependent processes.

We developed an early life WD rodent model associated with long-lasting HPC dysfunction to investigate the neurobiological mechanisms mediating these effects. Rats received either a cafeteria-style WD (ad libitumaccess to various high-fat/high-sugar foods; CAF) or standard healthy chow (CTL) during the juvenile and adolescent stages (postnatal days 2656).

Behavioral and metabolic assessments were performed both before and after a healthy diet intervention period beginning at early adulthood.

Results revealed HPC-dependent contextual episodic memory impairments in CAF rats that persisted despite the healthy diet intervention. Given that dysregulated HPC acetylcholine (ACh) signaling is associated with memory impairments in humans and animal models, we examined protein markers of ACh tone in the dorsal HPC (HPCd) in CAF and CTL rats.

Results revealed significantly lower protein levels of vesicular ACh transporter in the HPCd of CAF vs. CTL rats, indicating chronically reduced ACh tone. Using intensity-based ACh sensing fluorescent reporter (iAChSnFr)in vivofiber photometry targeting the HPCd, we next revealed that ACh release during object-contextual novelty recognition was highly predictive of memory performance and was disrupted in CAF vs. CTL rats.

Neuropharmacological results showed that alpha 7 nicotinic ACh receptor agonist infusion in the HPCd during training rescued memory deficits in CAF rats.

Overall, these findings reveal a functional connection linking early life WD intake with long-lasting dysregulation of HPC ACh signaling, thereby identifying an underlying mechanism for WD-associated memory impairments.

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Junk Food Diet in Teens Linked to Long-term Memory Issues - Neuroscience News

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A protestor holds a sign reading Im Afraid of an Uninhabitable Planet during a recent demo in the Netherlands. [AP]

The climate crisis is becoming a direct threat to all. Extreme weather phenomena are accelerating in frequency and intensity, provoking death and disease, social and economic turmoil. Greece, Cyprus and other parts of Southern Europe are on the front line. It is possible that in 10 years their environment will resemble that of the Middle East.

There is a pressing need to reduce emissions of greenhouse gases, as the Earths average temperature is heading towards being close to 3 degrees Celsius higher than pre-industrial levels at the end of the century, almost double the target set by international agreements. Fossil fuels account for 70 percent of these emissions, food production for the other 30 percent. If humanity were to adopt a healthier diet, if it applied sustainable methods of food production, this could be halved, to 15 percent.

Scientists who study the problem propose solutions. But developments demand faster procedures, more initiatives, so that this knowledge can be translated immediately into effective policies. This was the subject of a very interesting discussion organized by the Academy of Athens Center for Public Health Research and Education and Harvards T.H. Chan School of Public Health (HSPH) at this years Delphi Economic Forum.

We need to listen to each other and come up with solutions that benefit everyone, said Walter Willett, professor of epidemiology and nutrition at HSPH, one of the worlds leading scientists in the field. He noted that shifting to a model such as the Mediterranean diet would have health benefits, would reduce greenhouse gas emissions and would lead to economic savings.

Antonia Trichopoulou, member of the Academy of Athens and a pioneer of research into the Mediterranean diet, stressed that this is not simply a diet but also social practice based on skills, knowledge and tradition. It is a model for sustainable nutrition with a low burden for the environment.

Klea Katsouyanni, professor of public health at Londons Imperial College, focused on the impact of climate change, food systems and other environmental exposures on health. She highlighted the threat posed by air pollution and non-optimal temperature, especially when they combine, adding that social inequality amplifies this. Petros Koutrakis, professor of environmental science at the HSPH, presented the problems faced by Greece and the need for new models of production. He called for a national strategy that is not dependent of the European Union, as countries do not all face the same challenges. He noted the need to safeguard the health of people and to protect the environment from the consequences of the climate crisis.

In a video presentation, Kari C. Nadeau, John Rock Professor of Climate and Population Studies at the HSPH, presented the three key pillars of food system transformation, Consumption: shifting diets towards healthy plant-based diets consistent with Mediterranean diet principles. Production, processing, distribution: improving agricultural production methods. Reducing food waste and loss.

Lluis Serra Majem, rector of the University of Las Palmas, sent a message presenting an initiative for spreading the need for a sustainable diet, like the Mediterranean one, in Latin America and Africa. The mission will be undertaken by a task force of six distinguished women to whom his university has awarded honorary doctorates.

The aim of Wednesdays session (and of a discussion the previous day which included officials from the ministries of Economy and Rural Development) was to find a way for the scientists knowledge to contribute towards shaping policy for managing the climate crisis fallout, for the sustainable cultivation of products based on better nutrition models. Working groups will be established for this. Rural Development Minister Lefteris Avgenakis, who took part in Wednesdays discussion, welcomed the initiative and explained his ministrys priorities and policy.

This discussion may not have been on Delphis center stage. But it is a substantial step towards the necessary cooperation between science and politics, between various ministries. It also provided the crucial knowledge that this existential crisis demands.

Read more from the original source:
A healthy diet for people and the environment - Kathimerini English Edition

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A recentSports Medicine Openstudy conducted a randomized controlled trial to evaluate how varying carbohydrate intake and the glycemic index (GI) impact performance in endurance training regimens in men.

Study:Effects of a 10-Week Exercise and Nutritional Intervention with Variable Dietary Carbohydrates and Glycaemic Indices on Substrate Metabolism, Glycogen Storage, and Endurance Performance in Men: A Randomized Controlled Trial. Image Credit: Lucky Business / Shutterstock.com

Carbohydrates are crucial in maintaining performance during long sessions of endurance exercise. Optimal metabolic flexibility combined with full glycogen stores are essential prerequisites for high endurance performance.

Energy requirements in the muscles increase dramatically while transitioning from rest to exercise. At this time, fats or carbohydrates are used to produce adenosine triphosphate (ATP). With the growing intensity of exercise, carbohydrates become the key energy source, thus replacing fat.

A long-term diet low in carbohydrates and high in fat (LCHF) increases maximal fat oxidation at rest and during submaximal exercise conditions. Previously, the LCHF diet has been shown to improve the respiratory exchange ratio (RER) but not the time to exhaustion (TTE), even when glycogen stores were replenished shortly before the start of the competition.

Therefore, performance at high intensity is restricted due to reduced glycogen stores and mitigated carbohydrate metabolism. Thus, the LCHF diet may impact physical performance by reducing training capacity, exercise economy, and well-being when exercising at higher intensities, in addition to increasing the risk of fatigue, poor concentration, and gastrointestinal (GI) effects.

A high-carbohydrate diet with low GI has the potential to overcome the limitations often associated with the LCHF diet. In fact, recent studies have reported that this type of diet can lead to improved metabolic flexibility and, as a result, superior performance improvements during an incremental cycling test. However, few long-term studies have been conducted that assess the impact of a low GI diet relative to an LCHF diet on performance outcomes and metabolic flexibility.

The current 10-week interventional study aimed to assess and compare the effects of the LCHF diet, a carbohydrate-rich high-GI diet (HIGH-GI), and a carbohydrate-rich low-GI diet (LOW-GI) on metabolic parameters, running economy (RE), peak running speed (PRS), and peak oxygen consumption. These parameters were assessed by measuring muscle energy stores, a five-kilometer time trial (TT) performance, and a graded exercise test.

The testable hypothesis was that the LOW-GI diet can influence fat oxidation without restricting carbohydrate oxidation to a similar extent as the LCHF diet. Furthermore, the LOW-GI and HIGH-GI groups were hypothesized to experience similar improvements in TT and PRS. Muscle glycogen stores were expected to decline in the LCHF diet, whereas no significant difference was anticipated in the HIGH-GI and LOW-GI groups.

The LOW-GI diet led to reduced energy intake, decreased blood lactate concentrations during exercise, higher values in the graded exercise test, maintenance of glycogen stores, and improved TT performance.

The LCHF diet also enhanced fat oxidation in the incremental test. However, due to insufficient carbohydrate provisions, the LCHF diet altered carbohydrate oxidation, muscle glycogen restoration, and training adaptions at higher intensities.

HIGH-GI improved performance at high intensities and increased muscle glycogen content. However, after 10 weeks, fat oxidation was impaired.

Importantly, the LCHF diet could negatively affect long-term health status despite its promising effects on fat oxidation and body composition. The lower intake of essential macronutrients and high-fat content could contribute to these adverse effects; therefore, this type of diet should be recommended with appropriate caution.

Plasma lactate concentrations were reduced in the LOW-GI group, whereas carbohydrate metabolism was unaltered during higher intensities. These two factors, coupled with the facilitation of fat utilization, resulted in improved metabolic flexibility.

In the HIGH-GI group, muscle glycogen levels increased significantly. However, while responding to different exercise intensities, the changes in metabolism could impair the ability to switch from carbohydrate to fat oxidation.

Overall, the study findings provide evidence that relative to the LCHF or HIGH-GI diet, the LOW-GI diet could lead to beneficial changes in substrate oxidation during extended periods of exercise and improve endurance performance.

Diet monitoring was conducted by self-reported 24-hour recalls, which could have led to recall, reporting, and training biases. However, these calls were completed twice a week, which should reduce the probability of random errors. Furthermore, an additional food frequency questionnaire was used to minimize errors and assess diet status before the study.

No differences across diets were noted during the TT, which could be attributed to running engaging more muscle mass than cycling. Furthermore, the gastrocnemius muscle is not depleted for glycogen, and less glycogen is broken down in the leg muscles.

Future studies are needed to account for different sexes and use different macronutrient intake periodizations to better understand the mechanisms associated with the benefits of these different diets. Metabolomics studies could also elucidate the ongoing adaptions in metabolism.

Journal reference:

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Study finds low and high GI diets boost endurance performance over low-carb diets - News-Medical.Net

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From shakes to meal prep, it seems like everyones trying to get more protein in their diet. But which protein sources are best?

We asked an expert for seven ways to add more protein into your diet.

Protein needs vary from person to person, says Cassandra Vigue, RDN, registered dietitian with Hartford HealthCare, but she says theres a good rule of thumb you can follow.

Anywhere from 20-25% of your daily calories should come from protein, says Vigue.

Not sure how to eyeball it?

You should be aiming for 3-4 ounces of protein per meal, which is roughly the size of your palm, she says. And its important to incorporate protein in your snacks, too, to stay full throughout the day.

It probably doesnt come as a surprise, but lean meat tops the list.

Lean, or low-fat, protein is typically the best option, says Vigue. If its possible, choose something without skin or visible fat. These include chicken breast, pork tenderloin and 90% lean ground beef.

They arent just great sources of protein, these foods are also packed with zinc and iron.

Zinc supports the immune system and helps your metabolism, while iron is key for red blood cell production, Vigue notes.

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Low in bad fat and high in good fat, fish is another promising option.

Fish tends to be lower in both fat and calories than other animal proteins, making it a popular choice. Its also rich in omega-3 fatty acids, which are important for heart health, says Vigue.

Not sure where to start? Here are some of the most nutrient-dense fish you can choose:

These arent just a healthy carbohydrate, theyre a great source of protein, too.

Legumes offer plenty of different benefits, says Vigue. Theyre known for their fiber and protein, but are also loaded with folate, potassium, iron and zinc. Theyre also versatile you can substitute them for a carbohydrate or a protein to get some extra nutrients.

New to eating legumes? Here are a few to try:

These are easy to add to salads, grain bowls or even stews for some extra protein or fiber. Or you can use chickpeas for a homemade hummus spread, which is great to add to wraps, says Vigue.

Sound too intimidating? Try starting with a simple substitution like lentil pasta.

> Related: Is Plant-Based Protein as Good as Meat for Building Muscle?

Struggling to get enough protein in your diet without relying on meat? Look no further.

Soy proteins like tofu and tempeh are some of the most nutritious options out there. These are considered complete proteins, because they contain all nine essential amino acids that our body needs to promote healthy cell growth, says Vigue.

And if one bad experience with tofu put you off?

Just like meat, soy proteins should be well seasoned, says Vigue. I love to break tofu up and saut it in a pan like ground beef, or marinate it and bake or air fry until crispy.

Looking for another plant-based option? Nuts make a great snack, while seeds can be roasted with olive oil for a savory treat.

Like everything, its important to have these in moderation, says Vigue. Nuts can be high in calories, so try to stick to a portion size of one ounce (or roughly a quarter cup).

Both nuts and seeds have a variety of different benefits, ranging from fiber to healthy fats. Choose options like:

If buying lean meat for every meal just doesnt seem practical anymore, eggs offer an inexpensive alternative.

Eggs are packed with amino acids the building blocks for protein, Vigue notes.

And according to some research, eating an egg every day can also reduce your risk of a stroke.

The best way to get protein is from whole foods, says Vigue.

Solid protein, from the food you eat, will make you feel more full because it takes longer to chew and digest, she says.

But protein shakes can still have a role in your diet.

If you need a quick source of protein as a snack, these shakes can be a good option. Theyre also a better choice than skipping a meal altogether, she adds.

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7 Protein-Packed Foods to Add to Your Diet - Health News Hub

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Dear Dietitian,

I just read an article that said a high-fiber diet helps prevent colon cancer, but other articles on this topic have said the opposite. Can you help clear things up?

Joseph

Dear Joseph,

Scientific studies are often confusing because the results are different. Before something becomes clear in science, it has to be tested several times in different cultures in various parts of the world. It must also be tested on men and women of different ages. The -studies must reveal the same results to be accepted as valid by the scientific community. Sometimes this takes several years.

Nutrition studies seem even more confusing because nutrition is in its infancy. We have barely scratched the surface of most nutrition topics. When a new topic is studied, results often vary until the matter is hammered out. The good news is that we are learning more about nutrition now than at any other time in history.

A study of the role of fiber in disease prevention was published in The Lancet in February 2019. Researchers found a 16-24% decrease in rates of heart disease, strokes, type 2 diabetes, and colorectal cancer when comparing people with the highest dietary fiber consumption with those who ate the least amount. Furthermore, there was a 15-30% reduction in death from any cause in the high-fiber group. It is important to note the study was conducted on fiber in food, not supplements.(1) As with most nutrition studies, this was an observational study, which does not show cause and effect. Even so, it strongly suggests that fiber is a crucial ingredient of a healthy diet.

Researchers assigned high fiber intake as 25 to 29 grams daily. Americans eat about half that amount. When increasing fiber, do so gradually, and drink plenty of water; otherwise, you may feel uncomfortable, and the gas your body produces may make you unpopular.

Good sources of fiber include fruits, vegetables, nuts, seeds, and whole grains. As always, choose foods you enjoy. Start with highfiber cereal, one with 5 grams of fiber or more per serving. Add three fruits each day to increase fiber by another 12 grams. Youre already up to 17 grams. Next, have two slices of whole wheat bread on your sandwich at lunch (2 grams of fiber). Include one-half cup of beans (7 grams). Finally, enjoy one-half cup of green peas (4 grams) at dinner, and you have 30 grams of fiber for the day. Bon apptit.

Until next time, be healthy.

Dear Dietitian

Reference

Reynolds A, Mann J, Cummings J, Winter N, Mete E, Te Morenga L. Carbohydrate quality and human health: a series of systematic reviews and metaanalyses. The Lancet 2019 Feb. 02; 393(10170): 434-445. doi: doi.org/10.1016/S0140-6736(18)31809-9.

Leanne McCrate, RDN, LD, is an award-winning dietitian based in St. Louis, Missouri. Her mission is to educate consumers on sound, scientifically-based nutrition. Dear Dietitian does not endorse any products, health programs, or diet plans.

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Health benefits of high-fiber diets - Tri-County News

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A recent study at the Hebrew University aimed to improve attitudes toward food in women with restrained eating habits who monitor their diet by training them to respond more flexibly to food cues. The results indicated that only participants in the flexible response group showed increased positivity toward food. This research underscores the potential benefits of promoting flexible responses to food cues, providing valuable insights for interventions to enhance eating behaviors and attitudes in this population. Such interventions could greatly benefit individuals with controlled eating habits, offering valuable insights for improving their eating behaviors and attitudes, potentially leading to healthier relationships with food and improved overall well-being.

A new study led by PhD student Shir Berebbi and team under the guidance of researcher Prof. Eyal Kalanthroff at the Psychology Department at the Hebrew University unveiled findings indicating that women who watch their diet can significantly enhance their attitudes toward high-calorie foods through a flexible response to food-related stimuli. The findings were clear: the group that used the flexible response method had a big boost in liking high-calorie foods after the program. The other groups didn't show any noticeable change in how they felt about food. This shows that when people with controlled eating habits balance how they react to food cues, they can feel better about what they eat.

Restrained eaters typically maintain a chronic avoidance of eating to control weight, leading to a negative emotional response towards food. Previous attempts to disrupt this pattern by encouraging the complete elimination of inhibitory food responses resulted in increased food consumption but also elevated food-related anxiety.

The study involved 78 female participants identified through the Dutch Eating Behavior Questionnaire for their restrained eating patterns, characterized by chronic dieting and food intake control. Researchers used psychological tests like the Implicit Association Test (IAT) and Food Stop-Signal Task (F-SST) to assess subconscious food attitudes and impulse control. A bogus taste test measured actual food consumption. The study also introduced a flexible food response task, where participants had to either respond to or inhibit their response to different food stimuli, pioneering new approaches to understanding eating behaviors.

The results were prominent as only the group exposed to the flexible response protocol showed a significant improvement in positive attitudes toward high-calorie foods after the intervention, with no observable changes in the negative attitudes among the other groups. This outcome suggests that a balanced approach to responding and inhibiting food cues can foster more positive emotional reactions to food among those with restrained eating behaviors.

Moreover, the flexible response training demonstrated promising potential in moderating how participants engaged in a seemingly unrelated bogus taste test, showcasing more balanced eating behaviors compared to other groups.

Our findings are pivotal as they suggest a new therapeutic avenue that could potentially aid individuals with disordered eating patterns to redefine their attitudes towards food. By advocating for flexibility rather than rigid response or inhibition, we can support more sustainable and healthy eating behaviors."

Shir Berebbi,PhD student

This study offers a fresh perspective on treatment and support for individuals struggling with restrained eating and proposes that encouraging a balanced approach to food cues may prove more beneficial than methods that promote extreme responses.

Source:

Journal reference:

Berebbi, S., et al. (2024). Fostering positive attitudes toward food in individuals with restrained eating: the impact of flexible food-related inhibition.Journal of Eating Disorders. doi.org/10.1186/s40337-024-00995-0.

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Flexible response training improves attitudes toward food in women with restrained eating habits - News-Medical.Net

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A newly released study by Dartmouth College has found that Granite Staters who have a high seafood diet may face an increased risk of PFAS exposure.The chemical has been linked to serious illnesses, including several cancers. >> Download the free WMUR app to get updates on the go: Apple | Google Play <

A newly released study by Dartmouth College has found that Granite Staters who have a high seafood diet may face an increased risk of PFAS exposure.

The chemical has been linked to serious illnesses, including several cancers.

>> Download the free WMUR app to get updates on the go: Apple | Google Play <<

Researchers warn PFAS levels in locally sold shrimp and lobster can be high enough to present an exposure risk for people who frequently eat them.

Based on the findings, researchers said there needs to be public health guidelines to set PFAS limits on seafood.

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New Hampshire residents who have high seafood diet could be at risk of PFAS exposure, study says - WMUR Manchester

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In a recent article published in Advances in Nutrition, researchers explored how traditional diets followed by African, Asian, and Latin American communities are associated with diet quality and health markers.

Their conclusions suggest that while flavors and ingredients differ among diets considered healthy, the contribution of healthful plant foods and high dietary quality is key to reducing the risk of disability and death from various causes.

Study:Perspective: Beyond the Mediterranean Diet -- Exploring Latin American, Asian, and African Heritage Diets as Cultural Models of Healthy Eating. Image Credit:Nungning20/Shutterstock.com

The Mediterranean diet, extensively researched for its health benefits, is widely recognized as being healthy. However, there is limited research on traditional diets followed by non-European communities, defined as those consumed over multiple generations, aligned with environmental availability, and religious and/or cultural preferences and environmental availability, emphasizing home-cooked meals with biodiverse foods.

As highly processed foods supplant traditional food systems, diet-related illnesses increase; concurrently, health disparities stem from structural racism and other social determinations, which include economic instability, cultural factors, and unequal access to nutritious food, healthcare, and education.

Recognizing the value of traditional diets and food systems could inform dietary guidance and research directions, alleviating the disproportionate effect of chronic disease on certain ethnic and racial groups.

This indicates a need to broaden research on diet and health beyond Europe and North America, focusing on Latin American, Asian, and African heritage diets for their relevance to diverse populations in the United States.

Latin American heritage diets blend indigenous, colonial, and African influences, featuring staples like maize, beans, and abundant fruits and vegetables, often with seafood. The Oldways Latin American Heritage Pyramid illustrates this diversity.

Despite risk factors, Hispanic Americans often show lower heart disease rates and longer lifespans, possibly due to their traditional diets and social support.

In Costa Rica's Nicoyan peninsula, adherence to traditional diets correlates with lower blood pressure and reduced heart disease risk. Similarly, in Mexico and other regions, traditional diets are linked to lower inflammation and type 2 diabetes risk.

In the US, interventions based on Latin American heritage diets improve diabetes management among Hispanics. However, diverse Hispanic subgroups have varied diets and health outcomes, with some adopting Western habits, leading to decreased dietary quality, especially in first-generation American children.

Understanding these shifts and promoting culturally tailored programs are vital for addressing health disparities within Hispanic communities.

The diverse Asian food traditions defy a singular representation due to variations within and between countries, cities, and households.

Instead, the broader pattern of Asian heritage diets emphasizes common elements like vegetables, vegetarian protein sources, whole grains, and fermented foods prevalent across East, Southeast, and South Asia.

In Okinawa, Japan, where longevity is notable, the traditional diet focuses on root vegetables, soy-based foods, and marine products. While some liken traditional Japanese diets to Mediterranean patterns, high salt intake remains a concern.

Despite this, Japanese diets correlate with better health outcomes, with recent shifts resembling a fusion of traditional and Western elements.

Across Asia, healthy, predominantly plant-based diets are prevalent, though specific foods vary regionally. Studies highlight associations between traditional Asian diets and reduced risks of chronic diseases, although sodium intake poses concerns.

Asian-descendant populations in the US and Canada face challenges such as high sodium intake and the displacement of traditionally consumed whole grains by refined alternatives, reflecting the ongoing nutrition transition towards processed foods.

African diasporic cuisine encompasses many cultural dishes, spanning regions from continental Africa to the Americas. Rather than prescribing a single diet, this perspective recognizes the diverse culinary traditions shaped by slavery and migration.

African American, Afro-Caribbean, and Afro-South American diets blend indigenous African staples and local influences. Foods like okra, collard greens, and black-eyed peas trace their roots to West and Central Africa.

African staples meld with tropical flavors and seafood in the Caribbean and South America, while Afro-South American dietary patterns incorporate European and indigenous influences.

Studies have found that African heritage dietary patterns offer health benefits, with high dietary quality and associations with lower risks of chronic diseases.

Despite challenges posed by the nutrition transition to processed foods, many healthful dietary habits persist, such as high fruit intake in the Caribbean and substantial whole-grain and vegetable consumption in the Sub-Saharan African region.

Intervention studies demonstrate promising outcomes, with traditional African heritage diets linked to reduced inflammation and improved gut health.

However, socioeconomic factors and food access disparities continue to shape dietary choices within African-descendant communities, highlighting the need for further research and culturally tailored interventions to promote health and equity.

Populations globally are shifting from traditional to processed diets, raising public health concerns.

Traditional Asian, Latin American, and African diets emphasize beans, grains, fruits, and vegetables, aligning with dietary guidelines and may offer benefits comparable to those associated with Mediterranean diets.

These dietary patterns, less animal-centric than US guidelines, offer culturally appropriate paths to health and warrant further research and policy support.

Journal reference:

LeBlanc, K.E., Baer-Sinnott, S., Lancaster, K.J., Campos, H., Lau, K.H.K., Tucker, K.L., Kushi, L.H., Willet, W.C. (2024) Perspective: beyond the Mediterranean diet exploring Latin American, Asian, and African Heritage diets as cultural models of healthy eating. Advances in Nutrition.doi:https://doi.org/10.1016/j.advnut.2024.100221. https://www.sciencedirect.com/science/article/pii/S2161831324000553

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The relationship between chewing gum both the sugary and the non-sugary kind and whether chewing gum might prevent conditions like gum disease, bone loss around teeth, and caries, was studied in research published in the Journal of the American Nutrition Association in early 2024.

The researchers used data from people who were enrolled in a large population-based study between 2013 and 2019. In addition to reporting on their oral health, participants were also asked questions about their diet, weight and waist circumference the size of their waistline.

Analysis of the data showed no relationship between chewing gum and oral health.

However, out of the of 15,178 participants in the study, 2.4% reported to chew gum on a regular basis. Gum chewers appeared to have a healthier diet, including a lower intake of added sugars compared to those who dont chew gum.

So, should we all be rushing out to buy gum to chew ourselves to better health?

The answer is no and heres the reason why.

The study doesnt actually say that chewing gum leads to better dietary choices. All the data tells us is that some of the participants who chew gum also happen to consume fewer refined sugars and have a healthier diet. The research does not find any causality between chewing gum and improved health.

There could be a number of reasons why the researchers found this relationship. For example, it might be that people who try and have a healthy diet might also be keen to keep their teeth healthy and follow the widespread advice that chewing sugar free gum is good for teeth. Or, it might simply be that they like to have fresh breath. Your guess is as good as mine.

In the study, however, gum chewers did not eat less, were no less likely to be overweight or did not have a slimmer waistline. So, no relationship was found between the amount of food consumed, weight and whether or not people chewed gum.

The overconsumption of sugar-sweetened soft drinks, foods and processed foods is, unfortunately, very common. Increased consumption of sugar has led to a sharp rise in the number of people who are overweight or obese and those who have type 2 diabetes.

In addition to the health risks associated with these conditions and the cost of treating them they can have a significant impact on quality of life.

The standard medical advice for obesity is to get plenty of exercise and maintain a healthy diet especially one low in saturated fats, refined carbohydrates and sugar.

Read more: Tackling social isolation could be more effective than healthy eating for obesity

This eat less, move more approach to obesity treatment has been criticised for being simplistic, overlooking the social and biological factors that can contribute to weight problems. Even so, even this most basic advice to eat a healthy diet and increase exercise proves difficult for many.

As anyone whos attempted to kick a habit or to stick to a new years resolution past January will know, changes to our lifestyle, including diet, are often tough to implement and even trickier to maintain. Seemingly easy, accessible options for weight control like chewing gum, or other social media fads like drinking apple cider vinegar or olive oil, are always welcome and newsworthy, then.

In order to claim that chewing gum affects the way we eat healthier food choices and consumption of less sugary foods would require a trial where a group of participants are instructed to chew gum and have their food choices and intake compared to another non-gum chewing group.

These studies have actually been conducted, but the reason chewing gum hasnt been included in any health and nutritional advice is that the results of these studies did not provide strong evidence that chewing gum affects what and how much we eat.

So, I am afraid, chewing gum wont help you make the right choices when it comes to food. Its back to us making the difficult decisions, and governments and the food industry promoting healthy food choices; and making sure that healthy food is affordable to us all.

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Chewing gum has been linked to better diets but it's no way to improve your health - The Conversation

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