The study found that eating fast food is associated with nonalcoholic fatty liver disease, a potentially life-threatening condition in which fat builds up in the liver. Researchers discovered that people with obesity or diabetes who consume 20% or more of their daily calories from fast food have severely elevated levels of fat in their liver compared to those who consume less or no fast food. And the general population has moderate increases of liver fat when one-fifth or more of their diet is fast food.
Journal Reference – Ani Kardashian, Jennifer L. Dodge, Norah A. Terrault. Quantifying the Negative Impact of Fast-food Consumption on Liver Steatosis Among United States Adults with Diabetes and Obesity. Clinical Gastroenterology and Hepatology, 2023; DOI: 10.1016/j.cgh.2022.11.040
Adults who stay well-hydrated appear to be healthier, develop fewer chronic conditions, such as heart and lung disease, and live longer than those who may not get sufficient fluids, according to a National Institutes of Health study published in eBioMedicine. Using health data gathered from 11,255 adults over a 30-year period, researchers analyzed links between […]
The results in this study highlight the nutritional limitations in terms of iron and zinc bioavailability of shifting from a diet containing animal protein from meat to a diet based on meat substitutes. This study shows difficulties obtaining essential minerals from a diet in which meat has been replaced with products based on legume or cereal proteins, which might lead to an increase in iron deficiency, especially among vulnerable groups. Our results call for a sharpening on the interpretation of nutrition claims, especially for iron, which would create incentive for producers to improve their products with regard to iron bioavailability.
A year-long study of the dietary habits of 9,341 Australians has backed growing evidence that highly processed and refined foods are the leading contributor of rising obesity rates in the Western world.
The new study, in the latest issue of the journal Obesity conducted by the University of Sydney’s Charles Perkins Centre (CPC), was based on a national nutrition and physical activity survey undertaken by the Australian Bureau of Statistics (ABS), and further backs the ‘Protein Leverage Hypothesis’.
Participants with a lower proportion of protein than recommended at the first meal consumed more discretionary foods – energy-dense foods high in saturated fats, sugars, salt, or alcohol – throughout the day, and less of the recommended five food groups (grains; vegetables/legumes; fruit; dairy and meats). Consequently, they had an overall poorer diet at each mealtime, with their percentage of protein energy decreasing even as their discretionary food intake rose – an effect the scientists call ‘protein dilution’.
“The results support an integrated ecological and mechanistic explanation for obesity, in which low-protein, highly processed foods lead to higher energy intake in response to a nutrient imbalance driven by a dominant appetite for protein,” said Professor Raubenheimer. “It supports a central role for protein in the obesity epidemic, with significant implications for global health.”
In an editorial in Obesity, Corkey discusses the many different theories explaining why obesity continues to increase despite best efforts at controlling weight gain in this environment, including increased availability and marketing of high-calorie and high-glycemic-index foods and drinks, larger food portions, leisure time physical activities being replaced with sedentary activities such as watching television and use of electronic devices, inadequate sleep, and the use of medications that increase weight.
According to Corkey, all of these purported explanations assume an environmental cause that is detrimental to the organism involved, (humans).
Diseases related to obesity correlate with both the extent and duration of obesity. This suggests that diseases related to obesity will also increase more rapidly owing to the younger onset and more severe forms of the disease.
Barbara E. Corkey, Caroline M. Apovian. “En attendant Godot”: Waiting for the answer to obesity and longevity. Obesity, 2022; 30 (11): 2105 DOI: 10.1002/oby.23462
I have a growing sense of urgency to finish writing my future best seller.
I just have to figure out how to describe what I know in language simple enough for everyone to understand.
People have been working with the Hadza for decades now, so we have these long-term records, papers published from 30 or 40 years ago up through to today. We can understand from those data how variable diet can be: We’ve seen how the amount of meat changes with the seasons. It’s more skewed toward plants during wet seasons, for example. We’ve seen how different plant species, such as berries and tubers, contribute to diet in different ways over the course of a year. We’ve also learned that honey is a really big part of their diet…
Humans evolved to be adaptable. We are very much dependent on learning and developing these complex hoarding strategies to survive. And different people follow different paths. I think this adaptability is part of this whole package of how we live as a species. We’re built to be flexible. And flexibility means diversity…
I think the one thing that they never have in a hunter-gatherer diet is the heavily processed foods that we are surrounded with. In processed foods, you get these combinations of sugars, salts and fats that never occur in nature. You take out a lot of things like fiber and protein that make you feel full, and put in a lot of things that make your brain’s reward systems light up, like flavoring. Processed foods seem to be a big driver of obesity.
After four weeks on the diet, the animals showed characteristics of metabolic syndrome, such as weight gain, insulin resistance, and glucose intolerance. And their microbiomes had changed dramatically, with the amount of segmented filamentous bacteria — common in the gut microbiota of rodents, fish, and chickens — falling sharply and other bacteria increasing in abundance.
Sugar disrupts microbiome, eliminates protection against obesity and diabetes — Columbia University Irving Medical Center. “Sugar disrupts microbiome, eliminates protection against obesity and diabetes.” ScienceDaily. http://www.sciencedaily.com/releases/2022/08/220829194721.htm (accessed September 7, 2022)
I’m cleaning up my saved drafts for this blog and apologize up front if I’ve already posted this. But since this post was in my draft folder I’m pretty sure I haven’t already posted this. I need to delete some drafts I’ve kept around since 2018.
Alongside nutrition and sleep, exercise is one of the three pillars of our health. Before coming up with a realistic and sustainable plan, let’s see what types of exercise are most recommended and how much we should try to do each day or each week. Walking – is there anything to the 10,000 steps recommendation? […]
If you want to lose weight, please remember that nutrition, and not exercise, is the best way to do this. The type, amount, and timing of when you eat and drink are more important for how much weight and fat you lose than how active you are.
Building new habits takes time. My typical morning routine is bathroom, shower, dry off (don’t forget this step), coffee and either read or write before starting my work day. Today I’m starting a new routine which hopefully becomes habit. Coffee AND resistance training (shower later).
Another morning habit I didn’t realize existed until today was my morning dopamine hit from likes and page views. What? Someone from Down Under liked my Resistance is Not Futile post. And followed me! Naturally I had to follow back and reblog which is not cheating or stealing someone else’s hard work.
A 2022 study review from Japanese researchers linked “muscle-strengthening activities” to a 15% lower risk of dying. Resistance exercise was also linked to a lower risk of cardiovascular disease (17%), cancer (12%), and diabetes (17%)…
For longevity, strength training seems to be especially effective for older adults, says Tufts University professor Roger Fielding, PhD, who’s been studying the role of exercise in the aging process since the early 1990s…
The maximum longevity benefit comes from one or two resistance exercise sessions a week totaling 30 to 60 minutes.
I got motivated. I changed my morning coffee routine to include a few minutes of resistance work. My habit of going to the Y for resistance work ended shortly after Covid hit our shores. Since then I’ve accumulated some free weights and a couple of resistance bands. I used to have a smaller band that snapped during an exercise session and no it didn’t hurt (much). Recently I bought some ankle weights for my soon to be copyrighted Old Man Chair Leg Lift routine. Now I can replicate all of the exercises I used to do at the gym. With the convenience of working from home and not having to get out to the Y hopefully I can maintain this new routine and turn it into a habit.
Of course I converted “one or two resistance exercise sessions a week totaling 30 to 60 minutes” to 12 minutes a day, five days a week.
Remember it’s not just about diet and BMI. But since you asked…
Still 200 pounds less than my max.
It’s a three day weekend. Maybe I’ll work on my Future Best Seller.
Humans also vary in their ability to extract sugars from starchy foods as they chew them, depending on how many copies of a certain gene they inherit. Populations that traditionally ate more starchy foods, such as the Hadza, have more copies of the gene than the Yakut meat-eaters of Siberia, and their saliva helps break down starches before the food reaches their stomachs.
These examples suggest a twist on “You are what you eat.” More accurately, you are what your ancestors ate. There is tremendous variation in what foods humans can thrive on, depending on genetic inheritance. Traditional diets today include the vegetarian regimen of India’s Jains, the meat-intensive fare of Inuit, and the fish-heavy diet of Malaysia’s Bajau people. The Nochmani of the Nicobar Islands off the coast of India get by on protein from insects. “What makes us human is our ability to find a meal in virtually any environment,” says the Tsimane study co-leader Leonard…
In other words, there is no one ideal human diet. Aiello and Leonard say the real hallmark of being human isn’t our taste for meat but our ability to adapt to many habitats—and to be able to combine many different foods to create many healthy diets. Unfortunately the modern Western diet does not appear to be one of them.