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Diet

Women’s Health

IS DIET HELPFUL IN ENDOMETRIOSIS?

Endometriosis occurs when non-cancerous tissues that resemble the ones lining your uterus , begin to grow outside of the uterus in places like the ovaries, the fallopian tube, pelvis and bowel. 

It is a hormone dependent type of condition (especially steroid based hormone estrogen).

The tissues in the uterus becomes  thicker than normal, breaks down and leave the body during menstruation, but these tissues that grow outside of the uterus also thicken and break down but cant leave the body thereby leading to pain, inflammation, formation of scar tissue and most likely, potential fertility problems. 

According to a study, about 70 million women all over the world  are affected by endometriosis. Surprisingly, the disease is even more common than breast cancer and diabetes.

Endometriosis usually occurs during active menstruation when there is still much release of estrogen (i.e it is hormone dependent), it rarely occurs after menstruation. 

WHAT ARE THE SYMPTOMS? 

Symptoms always vary from one woman to another, might come in as mild or moderate or severe.

The degree of pain doesn’t always equate the severity of the condition; you might have very excruciating pains and it’s a mild condition. 

Symptoms involved in endometriosis include: 

  • excruciating pains during period
  • pain experienced in the lower abdomen and back either before or during menstruation 
  • cramps around menstruation week
  • heavy bleeding 
  • infertility problems 
  • pain after sexual intercourse
  • Diarrhea or constipation 
  • Bloating 

WHAT EXACTLY CAUSES ENDOMETRIOSIS? 

The etiology behind endometriosis is not known yet, but according to some theories put forward, these suggested causes might be linked to the condition: 

  • Genetics: the condition most likely runs in families and affects people of some ethnic groups more
  • Retrograde menstruation: this happens when some of the womb lining flows up back through the fallopian tubes and hangs on to some organs of the pelvis instead of leaving the body as period.
  • When the immune system is malfunctioning 

These suggested theories don’t fully explain the causes of endometriosis; it is a condition caused by many factors put together.  

RISK FACTORS 

Some other factors include: 

  • AGE: usually affects women from the ages of 25-40, symptoms can be seen from puberty though. 
  • FAMILY HISTORY
  • PREGNANCY HISTORY: pregnancy might have the tendency of decreasing the risk of endometriosis, those who haven’t had children might have higher risks of endometriosis.
  • MENSTRUATION HISTORY:  issues associated with this can include shorter cycles, heavier and longer periods and might place the individual at higher risks. 

HOW CAN I PREVENT ENDOMETRIOSIS?

Sadly, there is no known way to prevent endometriosis. The possible ways are to create awareness, ensure early diagnosis and management to help slow down or halt the natural progression of the disease. 

HOW IS IT DIAGNOSED? 

Endometriosis can be suspected from history; tender masses might be visible on the vagina and cervix during pelvic examination. 

TREATMENT OPTIONS 

Even though there is no known treatment option for endometriosis, it can be managed to help reduce symptoms. Possible ways to help manage endometriosis includes: 

  • nutritional therapy
  • exercise
  • pain medication
  • hormone therapy
  • surgery

These options totally depend on the severity of the condition. 

HOW ENDOMETRIOSIS MAY BE LINKED TO DIET 

Diet may have a potential role in the cause of endometriosis through its influence on hormones derived from cholesterol. Hormones like oestrogen which are cholesterol based are the major culprit in endometriosis. So, studies have shown that a plant-based and high fibre diet increase oestrogen secretion and reduce the availability of oestrogen, and this might help reduce endometriosis progression. This diet would help to modify the risk of endometriosis by altering the metabolism of cholesterol based hormones. 

FOODS THAT MAY NEGATIVELY AFFECT ENDOMETRIOSIS 

Endometriosis can be influenced by your lifestyle, and this determines the severity of the condition and the pain experienced. 

The following factors might negatively influence the condition: 

  • High intake of transfat : research has it that women who consumed high amounts of transfat especially from fried and processed foods had a higher rate of diagnoses. 
  • Red meat consumption
  • Gluten: A study showed that most women experienced a decreased pain while they went on a gluten free diet
  • High FODMAP diet: low FODMAP diets are majorly prescribed to people who has irritable bowel syndrome (IBS). A research found out that those with IBS and endometriosis that followed a low FODMAP diet had reduced symptoms

Alcohol, caffeine, gluten, red meat, saturated and trans fat can negatively affect hormone regulation in people with endometriosis as they lead to progression of the disorder. So, they should be totally avoided 

FOODS THAT MAY POSITIVELY AFFECT ENDOMETRIOSIS 

A nutrient dense and well adequate diet can help to reduce symptoms from endometriosis. you should consider: 

  • A high fibre diet: a diet high in fibre helps reduce the production of oestrogen which is implicated in the mechanism of endometriosis, and also helps to reduce insulin production, which relates to the progression of endometriosis. foods high in fibre includes green leafy vegetables, legumes and whole grains. 
  • iron-rich foods, such as dark leafy greens, broccoli, beans, fortified grains, nuts, and seeds
  • foods rich in essential fatty acids, such as salmon, sardines, walnuts, chia, and flax seeds
  • antioxidant-rich foods found in colorful fruits and vegetables, such as oranges, berries, dark chocolate, spinach, and beets. Studies has linked oxidative stress to the progression of the disease, so its important to also consider these antioxidant rich food sources. 

SUPPLEMENTS ALSO HAVE A ROLE TO PLAY

Apart from an adequate diet, nutritional supplements also have unique roles to play while managing endometriosis. 

For example, supplementing with 1200 IU of vitamin E and 1000 IU of vitamin C was shown to reduce pelvic pain in some women with endometriosis after a clinical trial. 

Also, curcumin, vitamins A and D proved to help in the management of endometriosis

EXERCISE AND OTHER ALTERNATIVES 

 Exercise could help to manage endometriosis as it reduces the production of estrogen and helps in the release of serotonin “the feel good hormone”. Some relaxation techniques can be explored

  • meditation
  • yoga
  • accupunture
  • massage

SUMMARY 

Lifestyle changes and dietary patterns could help to reduce the symptoms associated with endometriosis, you can speak to a dietitian and a doctor to help you through this condition as everyone’s body’s are different and should be handled individually.

 

SOURCES

  1. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3941414/
  2. https://nutritionguide.pcrm.org/nutritionguide/view/Nutrition_Guide_for_Clinicians/1342065/all/Endometriosis
  3. Zondervan KT, Becker CM, Missmer SA. Endometriosis. N Engl J Med 2020; 382:1244-56.
  4. Agarwal SK, Chapron C, Giudice LC, et al. Clinical diagnosis of endometriosis: a call to action. Am J Obstet Gynecol 2019(4):354-64.
  5. https://www.researchgate.net/publication/247770015_Diet_-_A_New_Approach_To_Treating_Endometriosis_-_What_Is_The_Evidence
  6. Harris, H. R., Chavarro, J. E., Malspeis, S., Willett, W. C., & Missmer, S. A. (2013). Dairy-food, calcium, magnesium, and vitamin D intake and endometriosis: a prospective cohort study. American Journal Of Epidemiology, 177(5), 420-430.
  7. Missmer, S. A., Chavarro, J. E., Malspeis, S., Bertone-Johnson, E. R., Hornstein, M. D., Spiegelman, D.,  Hankinson, S. E. (2010). 
  8. A prospective study of dietary fat consumption and endometriosis risk. Hum Reprod, 25(6), 1528-1535.

 

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General Research

LIPEDEMA:ALL YOU NEED TO KNOW

OVERVIEW
Lipedema affects closely 11% of women globally. It occurs when fat distribution is in an irregular/uneven way beneath your skin, usually in the buttocks and legs. It can eventually cause pain and other problems. Most times, lipedema can be mistaken for regular obesity or lymphedema.
Education/awareness about lipedema is rare in the society today and due to this, there is lack of psychosocial support for women with lipedema, causing them to suffer from psychosocial disorders, including depression, anxiety, and eating disorders. Therefore, proper counseling and treatment of these conditions are important.

SYMPTOMS OF LIPEDEMA
The typical symptoms are a large lower half body size (from waist downwards), which are often tender and bruise easily. For example, the top half of your body may be a size 8, but the bottom half may be double.
As time goes on and the condition seems to progress, there is continuous buildup of fat, and your lower body grows heavier. The lipedemic fat can later collect in the arm.
Over time, excess fat cells block the vessels of your lymphatic system, which normally makes sure there is a balance in body fluid levels and protect against infection. This blockage prevents the proper drainage of lymph fluid, leading to a buildup of fluid called lymphedema (oedema in the lymphatic system).
If not treated, lymphedema can lead to problems such as infections, delayed wound healing, development of scar-like tissue called fibrosis, and hardened skin in the legs.
In comparison to obesity and lymphedema, it targets legs, thighs and sometimes arms and starts in the upper legs. It usually affects both legs.

CAUSES OF LIPEDEMA
The cause is not known, but doctors suspect female hormones play a role and also genes as people involved has a family history of it. This theory is based on the fact that it mostly affects women especially at their stages of menopause.

PATHOPYSIOLOGY
From the onset, swelling in lipedema is a result of both an increase in cell number and size in the adipocyte. Apart from the incidence of enlarged adipocytes, there is thickening of the interstitium with the presence of increased interstitial fluid, and this leads to a blockage causing oedema in the lymphatic vessels. Although interstitial fluid is increased, at least in early stages, the lymphatic system seems to be functioning normally.

LIPEDEMA TREATMENTS
Although managing lipedema fat with lifestyle modifications is almost futile, there is evidence to support the positive effects of exercise, particularly aquatic therapy, and lifestyle change on lymphedema, lymph flow, and overall health.
A treatment called complete decongestive therapy can ease painful symptoms. Complete decongestive therapy involves:
Manual lymphatic drainage: “A form of massage that uses gentle, rhythmic pumping movements to stimulate the flow of lymph around blocked areas to healthy vessels, where it can drain into the venous system. This helps relieve pain and prevent fibrosis”.
Compression: “The use of stretch bandages or custom-fitted panty hose, panties, or spandex shorts to increase tissue pressure in the swollen legs and lessen the odds of fluid building up again”.
Exercise: ” Helps to reduce fluid buildup, boost mobility, and maintain or improve how well your legs work”
Thorough skin and nail care: “Helps lower the risk of wounds and infection if you have lipedema associated with swelling”.
Liposuction: “specifically water-assisted liposuction and tumescent liposuction, can remove the lipedema fat. The procedure uses a hollow tube that is placed under the skin to suction the fat tissue. Several sessions may be needed depending on the amount of abnormal fat”.

MISCONCEPTIONS
One of the most common misconceptions about patients with lipedema is that they have excess fat stored up due to lifestyle or diet induced obesity. Although some patients with lipedema may also have obesity, lipedema should be diagnosed exclusively. Likewise, despite an elevated body mass index, the incidence of diabetes is relatively low among women with lipedema.

CONCLUSION
In a society where body shaming individuals with extra pounds’ flies easily, it’s very important to create awareness about this anomaly and make people understand its implications on individuals.
Sine it is also a condition with so many misconceptions, it should be taught about more in medical schools to avoid unnecessary laboratory tests and consultations.

SOURCES: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2653640/
https://www.webmd.com/women/guide/lipedema-symptoms-treatment-causes

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Uncategorized

COVID19 AND NUTRITION: WHAT YOU SHOULD KNOW

 

 

 

It’s obvious everyone wants to know if any dietary approaches or particular types of food could help prevent or even manage the incidence of the very dreaded COVID19.

Well, I’d burst your bubbles by saying ‘ there is NO FOOD’ or dietary approach to help prevent the spread. 

Kindly note that several pieces of advice and news would fly about on how to prevent the virus, but please heed only to verified health platforms such as : NHS, CDC, and WHO.

Everyone is encouraged to follow advice from the government and health sectors as social distancing, safe hygiene as washing of hands with soap and using alcohol based sanitizers, and self quarantining.

Frequently asked questions about the virus are: 

 

  • CAN I BOOST MY IMMUNE SYSTEM THROUGH DIET?

 

Simply put, you cannot “boost” your immune system through diet, and nonspecific food or nutrients will prevent you from catching COVID 19. Good hygiene practices remain the best means to avoiding infection.

So many nutrients are involved in the normal functioning of the immune system, so just make sure you maintain a healthy balanced diet to support proper immune function. No food is preferred above the other but nutrients as: copper, vitamin A, B6, B12, vitamin C and D helps in maintaining the immune system. 

 

  • SHOULD I TAKE VITAMIN D AND C SUPPLEMENTS?

 

Most of your vitamin D comes with the help of the sun as it activates the vitamin D in your skin. Vitamin C is an antioxidant and also helps the immune system function well by stimulating the production of white blood cells and antibodies that bind invading microbes in the system. There is really no need to shove supplements and pills down your neck during this endemic, overdose of vitamins would lead to toxicity (hypervitaminosis) which could also lead to fatal health conditions: you don’t want to enter into trouble in these times of trouble do you?

 It’s more advisable that your nutrients come from your diets.

 Food sources of vitamin c include:cantaloupe, kiwi, papaya, pineapple, citrus fruits, strawberries, watermelon etc. 

 

  • SHOULD I BE CONCERNED ABOUT FOOD SAFETY AND COVID19?

 

Whatever safe hygiene methods you have followed in the past concerning food handling and processing, just keep at it. There is no evidence that the virus can be transmitted when handling or preparing food. 

STOCK UP ON NUTRITION-packed foods that will stay fresh for a week or longer: 

  1. Breads- whole wheat, white, brown bread, bagels.
  2. Grains- instant oatmeal, quick cooking pasta, couscous, 
  3. Vegetables- sturdy fresh veggies as broccoli, celery, potatoes.
  4. 100% juice
  5. Milk 
  6. Chicken-frozen or canned 
  7. Legumes- chickpeas, blackbeans 
  8. Seafoods- frozen shrimp, canned tuna, sardines, salmons. 

Make sure you don’t use this period to indulge wrongly, you could go into emotional eating and gain some extra pounds.

 

BOTTOM LINE

Practicing safe hygiene matters a lot in this period, wash your hands always with soap after coming in contact with animate and inanimate things.

Wash utensils properly and make sure your foods are cooked properly with adequate amount of heat.

 

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LifeStyle

MENTAL HEALTH AND YOUR DIET

A lot of people question the connection between mental health and diet. The truth is that your brain (the powerhouse of the mind) and your lifestyle, diet inclusive, are inseparable! From the brain nutrients Vit B6, B12, Glucose, cholesterol and phytochemicals to the hormone cortisol, one cannot deny the connection between these two crucial sectors of human life. One study published in The British Medical Journal in 2014 found that “high levels of well being were reported by individuals who ate more fruit and vegetables”. Another recent study done by Parletta et al. (2017) found that “A Mediterranean-style diet (a diet high in vegetables, fruits, legumes, nuts, beans, cereals, grains, fish, and unsaturated fats such as olive oil.) supplemented with fish oil led to a reduction in depression among participants, which was sustained six months after the intervention”. Now that the proverbial cat is out of the bag, let’s delve right in!

Feed your brain:


Just like every machine, the brain must be fueled with food which provides it with essential nutrients that help it function optimally. Such foods comprise of plant based foods, healthy fats (mostly Poly and mono unsaturated fats from fatty fish, olive oil, nuts, chicken, etc) and cutting back on solid fats such as lard and butter. While saturated fats slow down cognitive function, plant nutrients support memory retention and help to keep your blood pressure low as hypertension affects your brain and heart. The star plants include beans, green leafy vegetables, cruciferous vegetables, moderate red wine, legumes and poultry, among others. Basically, foods healthy for your heart would be great for your brain!

Slow down on the Alcohol:


Drinking too much does not only impair judgement and reaction short term, the National Institute of Alcohol Abuse and Alcoholism also reports brain shrinkage with long term alcohol abuse. Also because typical heavy drinkers have poor diets, brain healthy nutrients such as B-Vitamins (B12, B6, Thiamin and Niacin) are often deficient in alcohol abusers! Consume in moderation. The recommended daily allowance is no more than two drinks per day for men and one drink per day for women!

Load up on Omega 3s:


Your brain needs omega-3 fatty acids to function but your body can’t produce them, hence they must be gotten from the diet. Two 2017 brain studies from the University of Illinois suggests that eating omega 3 FAs may improve memory retention and strengthen the structures responsible for fluid intelligence (responsible for solving new problems). Also, researchers at Harvard University discovered that Omega-3 FAs May interfere with the brain signals that trigger the characteristic mood swings seen in Bipolar Disorder. These studies indicate that there are possibilities that O3FAs could be used to manage and treat psychiatric disorders such as depression and schizophrenia.
As a plus, Omega 3s significantly decrease triglyceride levels, blood pressure and reduces blood levels of homocysteine which are associated with an increased risk of stroke, Alzheimer’s disease among other brain problems.Foods rich in Omega 3 FAs include soybean, canola oils, cold-water fatty fish such as salmon, tuna and sardines, certified soy products, Nuts especially walnuts and legumes. You need more than one type of Omega 3 FAs, so it would be beneficial to eat a variety of these foods when you can.

 

Fight Free Radicals with Antioxidants:


Your body produces unstable atoms, called free radicals in reaction to stress, trauma, pollution, processed foods and drugs etc. Although these unstable atoms have immune functions, too much of them can damage and and destroy normal healthy cells. Free radicals are responsible for many neurodegenerative conditions, including Alzheimer’s disease. To keep these in check, you’d need to keep them in check with antioxidants found in many vitamins and minerals naturally occurring in vegetables and fruits and many natural foods. Also, take steps to reduce environmental pollution from solvents, tobacco smoke, pesticides and exhaust fumes.
Some examples of Antioxidants include:
Vitamin E: Vitamin E has been shown to prevent free radicals damage and delay memory deficits in animal studies. In a two year study of people with Alzheimer’s, large doses of Vitamin E slowed progression of the disease. It has not been shown, however, that large doses of the vitamin can prevent Alzheimer’s in healthy people. Foods rich in Vitamin E include vegetable oils, nuts and seeds, wheat germ oil, peanut butter and green leafy vegetables.
Vitamin A: This is another great antioxidant vitamin! Asides from helping to protect the brain from harmful free radicals, it also benefits the circulatory system and is essential for memory and learning. Foods rich in vitamin A include beef liver, fish oil and fortified foods. Others ate carrots, kale, spinach, apricots, cantaloupe, broccoli and winter squash.

Have a Cup of Coffee:


Coffee has taken a beaten over the years and for good reason too, owing to one word: Overindulgence.
It has been proven that coffee reduced the production of the neurotransmitter adenosine by binding to its receptors. Adenosine being a chemical that causes feeling of tiredness, is crucial at bedtime, but otherwise is just a nuisance. This is why a cup of coffee increases alertness and focus!
Coffee also keeps your brain from reabsorbing dopamine, the body’s feel good neurotransmitter, thereby keeping you happy for longer.
However, just like every good thing, there is a limit. Once you start going over 400 mg of caffeine in a day (about 4 cups), the downside starts to outweigh the upside. Effects include migraines, insomnia, restlessness and increased ruination (caffeine is a diuretic). Also, on an empty stomach it can cause heartburn.
So the cup of coffee in the morning is great for you but be careful not to overdo it.

Sip some green tea:


Green tea contains an amino acid called the anime which aids in increasing concentration and attention while reducing fatigue and stress. It also contains antioxidants and nutrients that are directly connected to increased cognition and brain performance. Green tea is a great source of polyphenols which improve memory and learning as well.

Carotenoid it up:


Your brain love loves carotenoids. Asides being a great antioxidant, are a precursor for retinol which is wonderful for your eyes. A good source of these is carrots, another is tomatoes. Cooking makes carotenoids in tomatoes bioavailable, meaning your body can absorb it much quicker than in the raw tomatoes. Since carotenoids are fat soluble, a little olive oil in the sauce would help your body absorb more of these do-good chemicals. Do not skin your tomatoes, you’d take out much of the good stuff.

Pump up on Iron:


Iron has been found to help with cognitive functions. Children with iron deficiency tend to do worse in math, according to recent studies. Even minor levels of iron deficiency can negatively affect brain function. Iron is necessary for the production of myelin which is the insulating sheath around nerve cells, which help speed the rate at which cells convey impulses. Without appropriate myelination, the nervous system and the brain cannot function optimally. Great sources of iron include organ meats, dark chocolates, green vegetables, eggs, cereals and legumes.

Pile on the onions:


While onions are known to contain antioxidants that can remove free radicals, recent studies show that certain chemical compounds found in onions may protect the brain from stroke damage. They have polyphenols which are linked to improved cerebral blood flow and metabolism, and other flavonoids that helps protect the brain against toxins. Onions are also loaded with vitamin C, B6 and folate which help protect the brain.

Increase that Metabolism:


Everything the body does is dependent on your metabolism; from immune functions to digestion and cognition. According to a recent study by McGull University and University of Zurich researchers, metabolism in brain cells affect how information is signaled. Researchers concluded that this is why special diets can help some individuals with seizures control seizure episodes. Studies also show that maintaining a stable glucose concentration in the brain is healthier for the brain than having spikes, too high or too low levels.
To fast track your metabolism with diet and lifestyle,
1. Start off your day with breakfast to kickstart your metabolism;
2. Graze with small meals and snacks throughout the day to maintain stable metabolism and prevent spikes and valleys in blood glucose levels;
3. Eat enough, but not too much as both extremes damage your metabolism;
4. Sip a cup of coffee to help boost metabolism and
5. Engage in as much physical activity as you can.

Fiber:Asides from keeping you regular, Scientists in Great Britain found that for every 7 grams of fiber eaten per day, your risk of stroke goes down 7%!! So chow down on those fruits and vegetables, stack up on high residue cereals and grains and don’t forget to include soluble fibers from avocados, bananas, legumes and oatmeal.

Pack On the Protein:


Protein supplies the amino acids your brain needs to product neurotransmitters and feel good hormones such as serotonin, dopamine and endorphins.
However, just like carbohydrates and fat, excess energy from proteins are stored as adiposity and is not very healthy, so go easy on them. Also, choose healthy protein sources such as lean meats as most animal protein sources are high in saturated fats and cholesterol. Be wary of fried meats and choose grilled, boiled and poached options. Great sources include eggs and other poultry, lean beef, legumes and grains.

Other Brain Essential Nutrients:
Vitamin B1: Asides being a potent antioxidant and functioning as a cofactor for carbohydrate metabolism, a serious deficiency in B1 can result in dementia, confusion and memory loss! Deficiency of this vitamin is prevalent among alcohol abusers. B1 is found in yeast, meat, nuts, beans and cereals.

Folic Acid: Folic Acid (Vit B9) helps your brain get the blood it needs by inhibiting the narrowing of arteries in the neck. More studies have surfaces, showing the correlation between folic acid supplementation and a reduced chance of certain age related neurodegenerative diseases such as dementia. Much like B12, folic acid deficiency may present with amnesia (forgetfulness). Folic acid is mostly found in fortified cereals, beans, green leafy vegetables and citrus fruits.

Vitamin B6: Just like other B-vitamins, B6 is great for cell function and energy metabolism. It is also great for circulation, which the brain needs for fuel. Vitamin B6, in conjunction with folate and B12 helps lower blood levels of homocysteine, a risk factor for heart disease. Great sources include rice, soybeans, whole grains, fish, chicken, carrots, beef, bananas and avocados.

Vitamin B12: An estimated 25% of people between ages 60 & 7O are deficient in B12, and so are nearly 40% of people eighty and older. B12 deficiency is easily mistaken for decline in mental function, including memory loss and reduction in reasoning skills, and may affect mood. B12 has shown great benefits in treatment of Alzheimer’s, dementia, sleep disorders and diabetic neuropathy. Sources include liver, salmon, cereals, yogurt and eggs.

Magnesium: Magnesium aids neuron metabolism and boosts the effectiveness of certain antioxidants. Higher magnesium intakes have also been linked to a lower risk of strokes. The best sources of magnesium include legumes, almonds, avocados, wheat bran, seafood, fruit, whole grains and green vegetables.

Vitamin C: Vit C is another powerful antioxidant. A daily dose of 1,000-2,000 mg (mostly from food) has been shown to keep the arteries healthy while an extra 500 mg may lower blood pressure. Sources include dark green leafy vegetables, kiwi, oranges, mango, tomatoes, and citrus fruits. Be careful not to take too much as large amounts have been shown to cause diarrhea and kidney stones.

Phosphorus: phosphorus is vital to growth, maintainable and repair of all body tissues, including the brain. It also helps activate B a Iranians and is a component of the storage form of energy in the brain. Phosphorus is found in potatoes, wheat, fish, meat, eggs, nuts and seeds.

Get that Exercise:
Did you know that exercising has been shown to help combat major depression? 😂 thank me later then.
Exercise releases endorphins, which are your body’s feel good chemicals that help your nerve cells send signals. They not only elevate your mood but also help protect you from feeling pain. Exercising is a great way of increasing blood concentrations of these wonderful chemicals.
Also, spicy foods which contain capsaicin (causing them burning sensation) can also prompt your brain to release endorphins.

Other great foods for your brain include oolong tea, quality dark chocolates, ginkgo, avocados, berries and wild oats!!

Get in the business of taking care of your mind and brain, theres only one of it!

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General ResearchLifeStyle

ARTIFICIAL SWEETENERS: BETTER OPTIONS?

There seems to be a lot of debate out there about artificial sweetners.

Some research says its good for weightloss and as a good substitute for table sugars, while some say it would increase the risk of  cancer and also increase blood sugar level.

Well, lets dive into this troubled waters and see what we can pull out of it shall we?

 

What Are Artificial Sweeteners?

Artificial sweeteners, or sugar substitutes, are chemicals added to some foods and beverages to make them taste sweet.

They tend to provide a taste that seems 1,000 times sweeter than regular sugar.

Although some sweeteners contain calories, the amount needed to sweeten products is so small that you end up consuming almost no calories.

They are mostly used in beverages and drinks since they provide zero calories.

 

How Do Artificial Sweeteners Work?

The surface of your tongue is covered by many taste buds. Each taste bud contains several taste receptors that detect different flavors ( sweet, sour, salty).

Each time you eat, the different food molecules contact your taste receptors.

When the food molecule meets with the receptor, it (receptor) sends a signal to your brain, allowing you to identify the taste

For example, the sugar molecule fits perfectly into the taste receptor for sweetness, like a missing pixzle piece  allowing your brain to identify the sweet taste.

The molecules of artificial sweeteners are similar enough to sugar molecules that they fit on the sweetness receptor.

However, they are generally too different from sugar for your body to break them down into calories. This is why they have a sweet taste without the added calories.

Only a minority of artificial sweeteners have a structure that your body can break down into calories. Because only very small amounts of artificial sweeteners are needed to make foods taste sweet, you consume virtually no calories.

Reason why they won’t provide calories (energy) is because your body cannot break them down.

What Are the Names of Artificial Sweeteners?

The following artificial sweeteners are allowed for use in the US and/or the European Union:

Aspartame: 200 times sweeter than table sugar. Aspartame is known under the brand names Nutrasweet, Equal or Sugar Twin.

Acesulfame potassium: 200 times sweeter than table sugar. Acesulfame potassium is suited for cooking and baking and known under brand names Sunnet or Sweet One.

Advantame: 20,000 times sweeter than table sugar, suited for cooking and baking.

Aspartame-acesulfame salt: 350 times sweeter than table sugar, and known under the brand name Twinsweet.

Cyclamate: 50 times sweeter than table sugar. Cyclamate is suited for cooking and baking. However, it’s been banned in the US since 1970.

Neotame: 13,000 times sweeter than table sugar. Neotame is suited for cooking and baking and known under the brand name Newtame.

Neohesperidin: 340 times sweeter than table sugar. It is suited for cooking, baking and mixing with acidic foods. It is not approved for use in the US.

Saccharin: 700 times sweeter than table sugar. It’s known under the brand names Sweet’N Low, Sweet Twin or Necta Sweet.

Sucralose: 600 times sweeter table sugar. Sucralose is suited for cooking, baking and mixing with acidic foods. It’s known under the brand name Splenda.

There’s also a new guy om the block called ‘allulose’ made from grains.

Effects on Appetite

Some people believe artificial sweeteners might actually increase appetite and promote weight gain .

Because they taste sweet but lack the calories found in other sweet-tasting foods, they’re thought to confuse the brain into still feeling hungry after consumption.

Additionally, some scientists think you’d need to eat more of an artificially sweetened food, compared to the sugar-sweetened version, in order to feel full; well, who knows?

Although these theories are plausible, there’s mo back up claim whatsoever to them.

Effect on weight

Well, we have seen that artificial sweetners do not contain calories at all, so obvioulsy they wont increase your risk of gaining extra pounds.

But once they increase your sugar cravings, its better you stick to water than that can of soda.

 

Effects on diabetes

Artificial sweetners would reduce your intake of refined sugar, thereby making it easy for your insulin levels to work. It doesnt have any adverse effects on your glucose yes, but it is better you seek advice from your dietitan or doctor before using them.

Effect on gut health

The health of your gut totally determines if you would be vulnerable to certain illness.

Once your gut is not happy with you, you are at risk of poor blood sugar control,  weakened immune system, and disrupted sleep.

Some studies suggest that selected sweetners could disrupt the health of your gut by affecting the balance of gut bacteria.

Artificial sweetners and cancer

Apart from cyclamate which was banned in 1970 in America, no other other study has linked artificial sweetners with cancer.

 

Artificial sweetners and Dental health

Unlike sugars, artificial sweetners do not react with bacteria in your mourh to form acids. So, they dont affect your dental health negatively.

  1. Some sweetners could cause headaches, seizures or depression in some individuals while leaving out others.

 

Safety and side effects

Artificial sweetners are safe to use but should not be consumed by individuals with phenylketonuria or those allergic to sulfonamides.

 

Take home Message for all

The use of artificial sweetners pose no threats to the health if used as alternatives to sugars.

Some risks attatched to it might be severe or different in individuals, so its best  to seek advice before selecting a sweetner.

Source: https://www.healthline.com/nutrition/artificial-sweeteners-good-or-bad#section12

 

 

 

 

 

 

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Diet Therapy of Diseases

IRRITABLE BOWEL SYNDROME

Irritable bowel syndrome is a disorder of the large intestine that causes abdominal pain, excess wind, diarrhoea, mucus in stool, constipation and irregular bowel habits to the individual. Well, the cause is really not know, but once you see these symptoms, then you might just have IBS. It could aslo be called ‘spastic colitis, mucuous colitis or nervous colon. IBS is chronic and long term, so you might just have to live with it and manage it for a long period of time😢😟.
FACTS ABOUT IBS
🍅 it wont lead to cancer.
🍆 Though it causes discomfort, it doesnt really lead to severe or serious complications.
🌽 reduced alcohol intake can help in managing IBS
🍍excluding foods that can cause gas e.g onions, cucumber e.t.c can help reduce symptoms
🍞 dietary and emotional factors play major roles in IBS😁.
🍒 No cure yet, but it can be managed effieciently.
Most times, signs and symptoms vary among individuals and they tend to resemble signs in other disease conditions. Examples are :
1. Polyuria (frequent urination)
2. Halitosis or bad breathe
3. Joint pains
4. Pain with sex for females or sexual dysfunction
5. Irregular menses.
CAUSES? 🤔🤔🤔
Eerrmm, it is not really know what could lead to this gastrointestinal discomfort, but some factors that could be implicared are:
🌽Diet.
🍆Environmental factors, such as stress.
🌷Genetic factors.
🍋Hormones.
🍅Digestive organs being excessively sensitive to pain.
🍌A malfunction in the muscles used to move food through the body.
🍞An inability of the central nervous system (CNS) to control the digestive system properly.
🍓Hormonal changes can make symptoms worse especially for women during their menstrual cycle.
🌰Infections, such as gastroenteritis, can trigger post-infectious IBS also, just to mention but a few.

MEDICATION:
The following medications are basically used for IBS symptoms:
🍉Antispasmodic medications reduce abdominal cramping and pain by relaxing the muscles in the gut.
🍋Antimotility medications for diarrhea include loperamide, which slows down the contractions of the intestinal muscles.
🥕Tricyclic antidepressant (TCAs) often help to reduce abdominal pain and cramping.
🍒Alosetron (Lotronex) for severe diarrhea-predominant IBS in women also works well.

DIET AND TREATMENT:
Following a low FODMAP diet would be a good dietary approach to managing IBS. FODMAP is an acronym that connotes : Fermentable Oligosaccharides, Disaccharides, Monosaccharides, And polyols.
They include short chain oligo-saccharide polymers of fructose (fructans) and galactooligosaccharides (stachyose, raffinose), disaccharides (lactose), monosaccharides (fructose), and sugar alcohols (polyols), such as sorbitol, mannitol, xylitol and maltitol. Examples of foods to avoid and foods to add to your diet are:

DIAGNOSIS:
Majorly, symptoms are used to diagnose the type of IBS present in an individual.
1.IBS-C : IBS with just constipation.
2.IBS- D: IBS with diarrhoea
3. IBS-A : IBS with alternating stool pattern.

RISK FACTORS:
The major factors to be considered are
1. Gender: it affects majorly women
2. Younger adults; people below ages 40, mostly from 20-30.
3. Environment
4. Family history: if a relative had IBS, you might be likely to have it too.
Be really mindful of your diet and stress levels to reduce episodes😁😊.

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Diet Therapy of Diseases

CAUSES OF GALLSTONES

The craze to lose weight now is really becoming a social menace and a means to distort money from people. Everyone seems to be a weight loss expert because they tried one funny way and it worked out well for them which might be risky to your health.
Lets take a little journey on gallstones shall we?

Gallstones are not stones per se 😁, but are pieces of solid materials that form in the gall bladder, a small organ located under the liver. This stones tend to block the bile duct supplying bile. Bile is produced by animals to help digest fats. You know that blackish green stuff? When it bursts in chicken, it spoils the taste? Thats bile. When there is lot of cholesterol in Bile, lots of calcium, it could lead to production of these gallstones which would need immediate treatment or surgery. Major problems that could lead to gallstones?
🍏Obesity: your body tends to produce more cholesterol when you are heavily endowed😁.
🍑Rapid weight loss: all of you doing ‘lose 20kg in 2weeks, while doing this, your livers are at high risk of producing extra cholesterol during that period.
🍹Too much intake of birth control pills which tend to boost production of cholesterol.
🌶 too much fasting: uncle/aunty intermittent fasting. During this period, your gall bladder doesnt squeeze effectively as they should. You are at risk too. Please be mindful of the junks you pick off the internet😁.

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General Research

DIETARY GUIDELINES : THE DIETARY GUIDELINES FOR AMERICANS.

DIETARY GUIDELINES

DIETARY GUIDELINES FOR AMERICANS (2015-2020)

Dietary guidelines simply mean a guide for a healthy diet. These guidelines for healthy eating were put forth by the United States Department of Agriculture (USDA) and are revised every five years (most recent being 2015-2020) to form and evaluate nutrition programs and policies. It is used as a tool to form federal food, nutrition and health policies as well as serves as a guide for professionals and the America public make healthy food choices. They reflect the importance of creating healthy eating habits in order to improve nutrition status, overall wellbeing and reduce risk of disease.  Let’s delve right n then!

Dietary Guidelines for GRAINS:

DGA GRAINS

At some point we all take grains either refined or whole! Replacing refined grains with whole grains is healthier and here is why. Refined grains contain just the endosperm which contains starch and protein, very well, but the whole grains consist of the bran (rich in fiber and nutrients), endosperm and germ (rich in vitamins and minerals), so much for refinement.

Selecting at least 6 ounces of grains with at least half of these (3 oz) whole would ensure a healthy contribution of nutrients such as essential B-Vitamins, iron, folate and fiber to the daily diet.  Some examples of whole grains include brown rice, millet, oats, buckwheat, whole wheat products, barley and so forth. Conversely, examples of refined grains include white rice and refined grain products.

Dietary Guidelines for Americans - Grains

Refined grain products include but are not limited to biscuits, cakes, cookies, cornbread, crackers, pastries and granola. However, in the early 1940’s congress passed legislation requiring that all grains passing state lines be enriched with iron, thiamin, riboflavin and niacin.

Further down the line in 1996, this legislation was amended to include folate, an essential vitamin to preventing birth defects. This means we can now get these much talked about nutrients in whole grain, fortified cereals. Isn’t that marvelous?!

 Dietary Guidelines for FRUITS AND VEGETABLES:

Dietary Guidelines for Americans- Vegetables

These are no new comers to such lists. Everybody has heard at some point the phrase “eat your vegetables!”. Well, we are still gonna ask you to eat them, but this time we-d tell you why you should.

Fruits contain a valuable amount of minerals, vitamins, nutrient and PHYTOCHEMIALS. I am emphasizing on photochemical because I see a lot of people consume just one particular type of fruit example, apples and then claim to eat a lot of a fruits which by that means plenty apples, hahaha. But literally the person just gets a particular set of nutrients from apple in contrast to a person that takes a variety of types and color, gets varieties of nutrient. Phytochemicals are chemical contents o fruits and vegetables that give them their characteristic color.

Asides color, these bioactive components have the potential to reduce risk of various chronic diseases such as cancer, cardiovascular diseases, obesity among others. These different colors connote different phytochemicals which confer different benefits. So let us do more of fruit variety (too many fruits in the grocery store to try out) than stick to a particular one.

Dutary Guidelines for Americans  Vegetables

The USDA has set a serving of vegetables at 2 cups and fruits at 2 ½ cups per day. Choosing fresh, green leafy vegetables ensures you get unadulterated vitamins as wet boiling or steaming of vegetables cause nutrients to leach into the water and subsequently lost. Also, limit vegetables that contain solid fats or added sugars such as baked beans, candied sweet potatoes, French fries, refried beans, coleslaw and French fries.

Still on the issue of VEGETABLES, dressings and ranches could work against a person trying to eat healthy by contributing unnecessary sodium and calories to the diet. To this end, we suggest healthy choices such as olive oil dressing. Another helpful option could include stir frying the vegetables in healthy vegetable oil, such as olive oil or canola oil with some garlic, ginger or onions. Yummy! Guess what I’m having for supper?

Dietary Guidelines for MILK AND MILK PRODUCTS:

DGA - Milk

I am guilty of this *covers face*. I love love love whole milk; I mean who wouldn’t? but it is not the very best. It is advised to replace whole milk products with fat-free or low fat options (preferably 1%). Milk is rich in calcium, riboflavin, niacin, vitamin B12, calcium, potassium and when fortified, vitamins A and D.

DGA - MILKIf you do not consume milk, please choose products rich in calcium and vitamin D. Limit intake of milk products that contain added sugars and are high in fat such as whole milk and whole milk products such as cheeses, cottage cheese and whole milk yoghurt (do Greek yogurt instead), 2% reduced fat milk, ice cream, whole fat chocolate milk, custard, milk shakes, pudding and sherbets. The current recommended daily amount for milk lies at 3 cups per day.

Since milk products are important source of calcium and some are fortified with vitamin A & D, we might as well choose the fat free ones thereby helping ourselves eat healthy and also getting the nutrients we need.

 

DGA - milk

Dietary Guidelines for PROTEIN:

Dietary Guidelines for Americans - Protein

Protein foods which include seafood, poultry, eggs, legumes, soy products, nuts and seeds as well as beef and pork not only provide proteins but also B vitamins, vitamin E, iron, zinc and magnesium.

It is advised by the DGA to take a variety of these foods, not just only poultry because that’s some people idea of protein. Varieties of proteins include; lean meat, eggs, legumes, unsalted nuts and seeds, soy products and poultry. These foods provide vitamins B & E, Zinc, iron and Magnesium. We must also know that we could consume these foods in an unhealthy way by adding too much fat and sodium, so we really need to be careful when cooking them.

Dietary Guidelines for Americans - ProteinTo keep fat intake low, bake, roast, grill or braise meats, poultry and seafood but avoid frying them in fat. For example try not to fry your poultry and sea foods in fat, drain all visible fat after cooking and peel poultry skin off to reduce fat content.

For the nuts; I know we are always tempted to buy/eat salted nuts which increase the intake of sodium, so let us make better choices which include unsalted nuts and unfried nuts. Because nuts and seeds are energy dense, it is advised that they be consumed in little quantities and in place of, not in addition to other,, high protein and fat foods such as beef and pork.

Limit protein foods that contain solid fats such as bacon, pork, beef, fried mat, marbled steak, poultry with skin and ggs. The current RDA for proteins is 5 ½ oz per day based on a 2000 Kcal diet.

 

Some Tips for Vegetarians:

DGA GRAINS

Lacto-ovo-vegetarians who eat animal-derived foods such as milk and eggs receive high quality protein and are more likely to meet their protein RDA. A well planned vegetarian diet helps to ensure adequate intake of nutrients such as protein, iron, vitamin B12, vitamin D and Omega-3 fatty acids. All it takes is adequate knowledge and proper planning with a nutritionist. *wink*

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Diet Therapy of Diseases

DIET MANAGEMENT OF ALZHEIMERS DISEASE

alzheimers disease
I recently accompanied my aunt to see an old relative who suffers from Alzheimers Disease. Her state was so pitiful and she had degenerated so much that my aunt teared up. A virtual shadow of herself and unrecognizable. This hit me real bad and I decided to do something on it. I hope you are well educated  by this.
Alzheimer’s Disease:
alzheimers disease
Like all types of dementia, Alzheimers is caused by brain cell death.3 It is a neurodegenerative disease, which means there is spontaneous brain cell death that happens over a course of time.
The total brain size shrinks with Alzheimers – the tissue has progressively fewer nerve cells and connections thereby reducing it’s efficiency. There are some predisposing factors such as age, lifestyle and diet (we’d get to that later).
A recent research study found that age related decline could start as early as 45, crazy isn’t it?. The good news is that a number of encouraging research avenues indicate that risk of dementia and Alzheimers could be reduced in the early stages by a comprehensive optimum nutrition approach, yes I highlighted that on purpose until you all learn that virtually every ailment can be linked to dietThe strongest evidence to date relates to raised homocysteine levels, which both predicts risk and can cause the kind of brain damage seen in Alzheimers, caused by lack of B vitamins, especially B12 which is progressively malabsorbed with age.Homocysteine is a neurotoxin, capable of directly damaging the medial temporal lobe, which is the area of the brain that rapidly degenerates in AD. Homocysteine is easily lowered with common B vitamins, gottn from veggies and fruits.
Other nutritional solutions which research suggest can affect cognitive decline or Alzheimer’s risk include omega 3s (DHA), antioxidants such as Vitamin E (due to the inflammatory nature of Alzheimer’s) and acetylcholine which is a key part of memory function (which is usually deficient in Alzheimer’s cases).
 
Role of Nutrients and PhytoNutrients:
 
Omega-3 fats:
alzheimers disease
Omega-3 fats are mostly found in carnivorous, cold water fish such as salmon, tuna, herring and mackerel. According to a study by Dr. Martha Morris and colleagues at Chicago’s Rush Institute for Healthy Aging, eating fish once a week reduces your risk of developing Alzheimer’s by as much as 60 per cent.
Antioxidants:
 
Inflammatory reactions basically mean increased production of oxidants, and hence an increased need for antioxidants like vitamin A, beta-carotene, and vitamins C and E, all of which have been shown to be low in those with Alzheimer’s. Other bioactive components, including cysteine, glutathione, lipoic acid, anthocyanidins, and co-enzyme Q10 and melatonin may also prove important. In simple terms this means eating a lot more fresh fruit and vegetables – at least six portions a day – and oily fish and seeds.
Stress, Cortisol and Memory Loss:
alzheimers and diet
Under prolonged stress, the body produces the adrenal hormone cortisol. The research of Professor Robert Sapolsky at Stanford University has shown that although cortisol is a powerful anti-inflammatory hormone, raised cortisol can damage the brain. In studies with rats he found that two weeks of induced stress causing raised cortisol levels causes dendrites, (connections between brain cells), to shrink. He believes that brain cell loss in ageing and Alzheimer’s may be, in part, due to high levels of cortisol and recommends that corticosteroid drugs should not be used in Alzheimer’s patients for other medical problems like asthma or arthritis.
 
Why Do Some Foods Induce Memory Loss?
The brain needs its own brand of fuel (exclusively carbohydrate sources of glucose). It requires healthy fats, fruits, vegetables, lean proteins, and adequate vitamins and minerals for optimal function. Consuming too little of these foods and too many complex carbohydrates, processed foods and sugar stimulates the production of toxins in the body. Those toxins can lead to inflammation, the build-up of plaques in the brain and, as a result, impaired cognitive function.
These effects apply to people of all ages, not just elders.
 
Foods That Induce Memory Loss:
alzheimers disease
 
Unfortunately, the foods that hamper memory are common staples in the modern diet. White breads, pasta, processed meats and cheeses, all of these have been linked to Alzheimers disease. Some experts have even found that whole grain breads are as bad as white breads because they spike blood sugar, which causes inflammation! (I know right! )
Here’s a list of foods linked to increased rates of Alzheimer’s disease:
*Processed cheeses, including American cheese, mozzarella sticks, Cheez Whiz and Laughing Cow. These foods build up proteins in the body that have been associated with Alzheimer’s.
*Processed meats, such as bacon, smoked turkey from the deli counter and ham. Smoked meats like these contain nitrosamines, which cause the liver to produce fats that are toxic to the brain.
 
Beer. Most beers contain nitrites, which have been linked to Alzheimers.
alzheimers disease
*White foods, including pasta, cakes, white sugar, white rice and white bread. Consuming these causes a spike in insulin production and sends toxins to the brain.
*Microwave popcorn contains diacetyl, a chemical that may increase amyloid plaques in the brain. Research has linked a buildup of amyloid plaques to Alzheimer’s disease.
Foods That Boost Memory:
 
Changing dietary habits is never easy. However, avoiding foods that induce memory loss and eating more of the foods that boost memory improves your chances of enjoying all-around health.
Here’s the list of foods that help boost memory:
alzheimers disease
*Leafy green vegetables
*Salmon and other cold-water fish
*Berries and dark-skinned fruits
*Coffee and chocolate
*Extra virgin olive oil
*Cold-pressed virgin coconut oil
Feeding Tips:
 
Now we know that Alzheimers disease patients require extra care, patience and attention. Providing a healthy diet regimen without getting it into them would be highly ineffective. Here are some ways to get through to Alzheimer’s disease patients.
Provide an adequate diet with a variety of foods.
Offer vegetables, fruits, whole grains, low-fat dairy products and lean protein foods.
Limit foods with high saturated fat and cholesterol.
Some fat is essential for health — but not all fats are healthy. Go light on fats that are bad for heart health, such as butter, solid shortening, lard and fatty cuts of meats.
 

Cut down on refined sugars:

Often found in processed foods, refined sugars contain calories but lack vitamins, minerals and fiber. You can tame a sweet tooth with healthier options like fruit or juice-sweetened baked goods. But note that in the later-stages of Alzheimer’s, if loss of appetite is a problem, adding sugar to food may encourage eating.
 

Limit foods with high sodium and minimize salt.

Most people consume more sodium than recommended, which affects blood pressure. Cut down by using spices or herbs to season food as an alternative.
As the disease progresses, loss of appetite (anorexia) and weight loss may become concerns. In such cases, the doctor may suggest supplements between meals to add calories.
Staying hydrated may be a problem as well. Encourage fluids by offering small cups of water or other liquids throughout the day or foods with high water content, such as fruit, soups, milkshakes and smoothies.
 

Possible Causes of Poor Appetite:

 
Understand that the patient is not conscious of their decisions and that you need to be tolerant of their actions.

Not recognizing food: The person may no longer recognize the foods you put on his or her plate.

Poor fitting dentures. Eating may be painful, but the person may not be able to tell you this. Make sure dentures fit and visit the dentist regularly.

Medications. New medications or a dosage change may affect appetite. If you notice a change, contact the physician.
Not enough exercise. Energy Lack of physical activity will decrease appetite. Encourage simple exercise, such as going for a walk, gardening or washing dishes.
Decreased sense of smell and taste. The person with dementia may not eat because food may not smell or taste as good as it once did.
Ways of Limiting distractions while Eating:
 
*Serve meals in quiet surroundings, away from the television and other distractions.
*Keep the table setting simple.
*Avoid placing items on the table — such as table arrangements or plastic fruit — that might distract or confuse the person. Use only the utensils needed for the meal.
*Distinguish food from the plate.
*Changes in visual and spatial abilities may make it tough for someone with dementia to distinguish food from the plate or the plate from the table. It can help to use white plates or bowls with a contrasting color placemat. Avoid patterned dishes, tablecloths and placemats.
*Check the food temperature. A person with dementia might not be able to tell if something is too hot to eat or drink. Always test the temperature of foods and beverages before serving.
*Serve only one or two foods at a time. Too many foods at once may be overwhelming. Simplify by serving one dish at a time. For example, mashed potatoes followed by meat.
*Be flexible to food preferences. Keep long-standing personal preferences in mind when preparing food, and be aware that a person with dementia may suddenly develop new food preferences or reject foods that were liked in the past.
*Give the person plenty of time to eat. Remind him or her to chew and swallow carefully. Keep in mind that it may take an hour or longer to finish eating.
*Eat together. Make meals an enjoyable social event so everyone looks forward to the experience. Research suggests that people eat better when they are in the company of others.
Keep in mind the person may not remember when or if he or she ate.
*If the person continues to ask about eating breakfast, consider serving several breakfasts — juice, followed by toast, followed by cereal.

Sources:

http://www.alzheimers.net/2014-01-02/foods-that-induce-memory-loss/
M. Morris, et al.. Consumption of fish and n-3 fatty acids and risk of incident Alzheimer disease. Arch Neurol, vol 60, pp. 940-946 (2003)
S. Seshadri et al. Plasma homocysteine as a risk factor for dementia and AD. N Engl J Med, vol 346(7), pp. 476-483. (2002)
P. S. Sachdev et al.. Relationship between plasma homocysteine levels and brain atrophy in healthy elderly individuals. Neurology vol 58, pp. 1539-1541 (2002)
S. J. Duthie, et al.. Homocysteine, B vitamin status, and cognitive function in the elderly. Am J Clin Nutr, vol  75(5), pp. 908-913 (2002)
https://www.alz.org/care/alzheimers-food-eating.asp
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General Research

NUTRIGENOMICS : THE UNDERDOG OF NUTRITION

Nutrigenomics

                               What is Nutrigenomics:

Nutritional genomics, or nutrigenomics , as the name suggests simply implies how foods affect our genes and how individual genetic differences can affect the way we respond to nutrients (and other naturally occurring compounds like phytonutrients) in our food. Nutrigenomics has received much attention recently because of its potential for preventing, mitigating, or treating chronic disease, and some cancers, through small but highly informative dietary changes. The conceptual basis for this new branch of genomic research can best be summarized by the following five strongholds of nutrigenomics:
*Under certain circumstances and in some individuals, diet can be a serious risk factor for a number of diseases.
*Common nutrients can act on the human genome, either directly or indirectly, to alter gene expression or structure.
*The degree to which diet influences the balance between healthy and disease states may depend on an individual’s genetic makeup.
*Some diet-regulated genes (and their normal, common variants) are likely to play a role in the onset, incidence, progression, and/or severity of chronic diseases.
*Dietary intervention based on knowledge of nutritional requirement, nutritional status, and genotype (i.e personalized nutrition) can be used to prevent, ameliorate or cure chronic disease.
 

Nutrigenomics as a branch of Nutrition:

Nutrigenomics
The promise of nutritional genomics is personalized medicine and health based upon an understanding of our nutritional needs, nutritional and health status, and our genotype. Nutrigenomics will also have impacts on society from medicine to agricultural and dietary practices to social and public policies and its applications are likely to exceed that of even the human genome project. Chronic diseases (and some types of cancer) may be preventable, or at least delayed, by balanced, sensible diets. Knowledge gained from comparing diet/gene interactions in different populations may provide information needed to address the larger problem of epidemics and malnutrition.
Nutrition and Genes:

nutrigenomics

“Personalised” nutrition hinges on a two-way relationship between nutrients and genes. On the one hand, the nutrients we consume can affect the way our genes are expressed; on the other, our genes are able to influence how our bodies respond and utilize to nutrients.
The goal for nutrigenomic scientists is to unravel this complex interaction so that tailored diets can be developed which complement a person’s unique genetic profile. Not only will this optimise the health of the individual, but it may also work on a larger scale to help prevent society-wide diseases such as obesity, Type 2 diabetes, cardiovascular disease, cancer, and malnutrition.
A perfect example of genetically predisposed disease is inflammatory bowel disease (or IBM). Inflammatory bowel disease refers to both ulcerative colitis and Crohn’s disease, two inflammatory disorders of the gastrointestinal tract. Inflammatory bowel disease has a complex aetiology; a genetically determined susceptibility interacting with environmental factors, including nutrients and gut microbiota.
 
Diet and Exercise:
nutrigenomics
Exercise modulates genes involved in energy metabolism, insulin response and inflammation. Dietary nutrients modulate the same genes. Both can stimulate BDNF (Brain-derived Neurotrophic Factor). Together, they bring energy provision to the brain, improving neuronal function and brain plasticity. It’s a synergistic relationship — they work in tandem, not alone. For instance, combining exercise with a DHA-enriched diet enhances cognitive function; coupled with a flavonoid-rich diet, it protects the brain from inflammation and cell death. Even with a diet rich in saturated fats, exercise can reduce the decline in brain plasticity induced by a poor diet.
While there’s on-going research on food, cooking and diets, our bodies remain hard-wired to environmental changes that once predicted our survival or extinction. Poor dietary and exercise lifestyle affects us deeply. And this “gene” gets passed down from generation to generation. So that old saying “you are what you eat” may need rephrasing. Perhaps, “You are what your fathers’ ate” is more fitting. The better informed we are about our food choices, the better we can preserve not only our own health, but that of future generations.
Nutrigenomics
A large number of different dietary approaches have been studied in an attempt to achieve healthy, sustainable weight loss among individuals with overweight and obesity. Restriction of energy intake is the primary method of producing a negative energy balance leading to weight loss. However, owing to the different metabolic roles of proteins, carbohydrates and lipids in energy homeostasis, diets of similar overall energy content but with different macronutrient distribution can differentially affect metabolism, appetite and thermogenesis. Evidence increasingly suggests that the fuel values of calories provided by distinct macronutrients should be considered separately, as metabolism of specific molecular components generates differences in energy yield. The causes of variation in individual responses to various diets are currently under debate, and some evidence suggests that differences are associated with specific genotypes. Recent research suggests there are roles played by the macronutrient composition of food on weight management. There are indications that personalized nutrition is a wholesome package consisting of interactions of macronutrient intake and genetic background and its potential influence on dietary intervention strategies.

Sources:

http://m.huffpost.com/us/entry/7129758
Martinez, J. A. Body-weight regulation: causes of obesity. Proc. Nutr. Soc. 59, 337–345 (2000).
CASISIPubMedArticle
Galgani, J. & Ravussin, E. Energy metabolism, fuel selection and body weight regulation. Int. J. Obes. (Lond.) 32, S109–S119 (2008).
http://www.nature.com/nrendo/journal/v10/n12/full/nrendo.2014.175.html
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