Dietary priorities for type 2 diabetes
|
|
- Juliana Phillips
- 5 years ago
- Views:
Transcription
1 Dietary priorities for type 2 diabetes Edinburgh, 17 th July 2018 Nita Gandhi Forouhi MRC Epidemiology Unit, University of Cambridge MRC Epidemiology Unit World Congress on Prevention of Diabetes and its Complications
2 Disclosures Joint SACN/NHS-England/Diabetes-UK Working Group on lower carbohydrate diets compared to current government advice for adults with type 2 diabetes (invited unpaid member) Any views expressed are my own, not the Group s MRC Epidemiology Unit
3 Global Burden of Disease Study Diet Hypertension DM CVD Cancer M/C Nutr deficit Smoking Obesity Alcohol GBD 2013 Risk Factors Collaborators, Lancet, 2015 Physical activity DALYs (%) MRC Epidemiology Unit
4 But which diet? MRC Epidemiology Unit Micronutrients Macronutrients fats, carbohydrates protein Foods Drinks Dietary patterns Energy Quantity intake Quality Variety Meal frequency Snacking Probiotics Cooking Cost, methods access
5 Massive numbers of publications (PubMed ) 2018 by British Medical Journal Publishing Group Dariush Mozaffarian, and Nita G Forouhi BMJ 2018;360:bmj.k822
6 Dietary guidelines
7 Dietary messaging Eat Fat Importance. Interest. Passion. Confusion. Evidence?
8 Dietary priorities: from controversy to consensus Weight control Nutrients vs. foods Fats Carbohydrates
9 #1. Weight/obesity: calorie control Energy In (Intake) Energy Out (Expenditure) Obesity Type 2 diabetes A calorie is a calorie Chan Diabetes Care 1994; Colditz Ann Intern Med 1995
10 Energy (calorie) restriction works For weight loss prevention of weight gain
11 For remission of T2D Lean M. The Lancet, 2017
12 Which diet? Low-fat vs usual diet 53 RCTs; n=68,128 Low-fat vs any higher fat intervention Weighted mean difference in weight at follow-up (kg) Tobias DK et al; Lancet DE, 2015
13 Which diet? 53 RCTs; n=68,128 Low-fat vs low-carbohydrate intervention Tobias DK et al; Lancet DE, 2015
14 Which diet works best for weight loss? 48 RCTs; n=7286 overweight/obese Johnston B, JAMA 2014
15 #2. Dietary fat
16 Population nutrient goal WHO UK USA Goal (% of total energy) Total fat < Saturated fat <10 <10 <10
17 Saturated fat and type 2 diabetes incidence Micha & Mozaffarian. Lipids 2010
18 (1) Fat is not just fat: not one homogeneous entity Total fat Saturated fatty acids Unsaturated fatty acids Trans-fatty acids Monounsaturated fatty acids Polyunsaturated fatty acids Omega-3 Omega-6 Isocaloric intake balance of macronutrients within total energy intake CONSENSUS: Eliminate industrially produced trans-fa (hydrogenated fats)
19 label (2) The replacement nutrient matters Mozaffarian et al., ev n n6 con n6 PUFA (% energy) Rx Clinical Trial Events n Control Rx 8 randomized trials, 13,614 participants, 1,042 CHD events RR (95% CI) RR (95% CI) Mozaffarian et al., PLoS Med 2010 PLoS Med 2010 % Weight % Weight LA Veterans (0.53, 1.03) MRC soy (0.61, 1.22) Oslo Diet-Heart (0.57, 0.99) Finnish - Men (0.34, 0.88) 8.19 Finnish - Women (0.41, 1.00) 8.69 Minnesota CS (0.84, 1.37) DART (0.73, 1.14) STARS (0.09, 1.96) 0.94 Overall Pooled Effect 0.81 (0.70, 0.95) 0.81 (0.70, 0.95) NOTE: Weights are from random effects analysis
20 (3) Saturated fat is (ALSO) not a single entity Total fat Saturated fats Cis-unsaturated fats Trans-unsaturated fats Odd-chain Even-chain Very-longchain
21 Biomarkers: Blood saturated fatty acids & T2D 14, 16, 18 carbon atoms Complex: diet, metabolism 15, 17 carbon atoms From the diet: dairy fat Even-chain fatty acids France Italy Spain UK Netherlands Germany Sweden Denmark Overall Odd-chain fatty acids France Italy Spain UK Netherlands Germany Sweden Denmark Overall 12,403 T2D cases 8 European countries N=340,234 Subcohort n=16,154 Langenberg C et al, Diabetologia 2011 Hazard ratio (95%CI) 1.43 ( ) 0.70 ( ) SFAs not all the same Need careful interpretation Hazard Ratio (95% CI) Forouhi NG et al, Lancet_DE, 2014
22 (4) Food source of saturated fatty acids matters Food matrix Macronutrients Micronutrients Vitamins Additives Oher components Processing Cooking methods Probiotic effects Effects on microbiome
23 Diabetologia, 2013 Meat intake and diabetes: InterAct France France Italy Italy Spain Spain UK UK Netherlands Netherlands Germany Germany Sweden Sweden Denmark Denmark Overall 1.10 ( ) Overall 1.13 ( ) (I 2 =4.7%; p=0.39) (I 2 =37%; p=0.13) Red meat Per 50g/d Hazard Ratio (95% CI) Processed meat Per 50g/d Hazard Ratio (95% CI) 12,403 T2D cases Habitual intake; adjusted analyses
24 Dairy products intake & T2D France France Italy Italy Spain Spain UK UK Netherlands Netherlands Germany Germany Sweden Sweden Denmark Denmark Overall Overall 1.01 ( ) 0.88 ( ) (I 2 =0%; p=0.70) (I 2 =0%; p=0.68) Hazard Ratio (95% CI) Total dairy products 12,403 T2D cases Hazard Ratio (95% CI) Fermented dairy products (yoghurt, cheese) Habitual intake; adjusted analyses
25 Summary: dietary fats & T2D Beyond the low total fat era Type of fat is important: marker of fat quality Saturated fat is heterogeneous individual SFAs have different health effects Food matters, beyond the nutrient Food sources rich in SFA, with different links with T2D Red & processed meat Dairy products Focus on the types of foods & overall diet patterns MRC Epidemiology Unit
26 #3. Carbohydrates Carb quality indicators 50% of daily energy Whole grain or refined Fibre Glycaemic response (GI, GL) Food structure: solid/liquid
27 Sugary beverages Diabetologia SCALE 2013 DEPTH 2015 BREADTH 2015
28 Convinced by the evidence? Gavin Partington, director general of the British Soft Drinks Association, said: This is a health campaign statement masquerading as an academic study
29 Whole grains, refined grains, fibre & type 2 diabetes Aune D; Eur J Epidemiol 2013 InterAct Consortium; Diabetologia; 2015
30 Summary: Carbohydrates Quality matters Reduce refined carbs Consume whole grain & high fibre foods TIP: Choosing high quality carbs Whole grain stamp OR ingredients list Ratio of total carb to fibre >10:1 = avoid <10:1 = good choice <5:1 = great choice (fewer options) Mozaffarian RS et al, Public Health Nutr 2013
31 Nutrition & prevention: Challenges & opportunities Diet is complex Vested interests How to Measure? Analyse? Confusing media messages Research gaps Global populations; ethnic groups RCT evidence hard to obtain Wider determinants, beyond individual factors New horizons MRC Epidemiology Unit
32 Obesity dependent and independent pathways to type 2 diabetes Diet Obesity Type 2 diabetes
33 Take home message: Nutrient focus poor industry food formulation & poor consumer food choice
34 In all populations Manage weight Foods quantity matters quality is relevant Focus on foods, not isolated nutrients Consider overall eating patterns Non-dietary factors also important (physical activity, smoking, other lifestyle factors) Dietary advice for the prevention and management of type 2 diabetes General population Population at risk of type 2 diabetes People with T2D Specific considerations in management of T2D Co-ordinate dietary intake with type & dose of medication In specific approaches (low-carb or very-lowcalorie diet): monitor blood glucose adjust (or stop) medication to avoid hypoglycaemia Forouhi NG et al, BMJ 2018
35 Thank you MRC Epidemiology Unit Nick Wareham Fumiaki Imamura, Eirini Trichia, Jusheng Zheng, Albert Koulman, Claudia Langenberg, Stephen Sharp InterAct Consortium collaborators Funders
36 Hu T et al; Am J Epi trials; n=2,788. (LC 4-45%TE) 11 trials; n=1,369. (LC <20%TE) Low-carb vs low-fat diet Higher HDL-C, lower triglycerides Higher or less LDL, total Limitations: cholesterol Dose -definition low-carb & Weight loss: weight low-fat variable +++ differences at 6m lost at 12m Quality of carb/fat Energy intake Sample size, Duration Compliance, Completion Quality, Bias, Publication bias Mansoor et al; BrJNutr 2016
37 Focus on foods, diet pattern Mozaffarian; Circulation. 2016
38 Dairy consumption Milk Yoghurt Cheese Author Year CHD Stroke T2DM Guo 2017 Alexander 2016 Soedamah-Muthu 2011 Gijbers 2016 Aune 2013 Gao 2013 Elwood 2010 Guo 2017 Alexander 2016 Qin 2015 Gijbers 2016 Chen 2014 Aune 2013 Gao 2013 Tong 2011 Guo 2017 Alexander 2016 Qin 2015 Gijbers 2016 Dairy & health outcomes Summary evidence from systematic reviews & meta analyses of prospective studies Eirini Trichia, PhD student
Fatty acids, cardiovascular disease and diabetes
Fatty acids, cardiovascular disease and diabetes Rajiv Chowdhury, Nita Forouhi 28 th October 2015 Workshop on nutritional biomarkers A joint PHRI/MRC Epidemiology Unit Initiative Population nutrient goal
More informationCan foods change your health? Good fats and bad fats: what is the evidence? Kay-Tee Khaw. Main categories of fats
Can foods change your health? Good fats and bad fats: what is the evidence? Kay-Tee Khaw UNIVERSITY OF CAMBRIDGE Hong Kong July 6 213 Yerushalmy J Hilleboe HE NY State J Med 1957 Coronary heart disease
More informationDiet and Non-Communicable Diseases (NCDs): latest evidence
Diet and Non-Communicable Diseases (NCDs): latest evidence Fumiaki Imamura, MS, PhD fumiaki.imamura@mrc-epid.cam.ac.uk 23 Nov 2016, London publications in our field N journals=436 N publications: 90000
More informationMilk and Dairy for Cardiometabolic Health
Milk and Dairy for Cardiometabolic Health Anne Mullen, BSc, PhD, FHEA, RD Director of Nutrition at The Dairy Council November 2016 Email: a.mullen@dairycouncil.org.uk Tel: 020 7025 0560 Web: www.milk.co.uk
More informationGoing Coconut over Saturated Fat? Why So Much Confusion? Part 1 Interpreting Conflicting Research
Going Coconut over Saturated Fat? Why So Much Confusion? Part 1 Interpreting Conflicting Research Disclosures Alice H Lichtenstein Board Member/Advisory Panel Food and Nutrition Board, National Academies
More informationPattern of lipid biomarkers and risk of cardiovascular disease
Pattern of lipid biomarkers and risk of cardiovascular disease Robert Clarke Clinical Trial Service Unit University of Oxford 9 January 2017 Biomarkers for dietary fats Blood lipids (LDL, HDL, triglycerides,
More informationRole of Dietary Fats and Cardiovascular Risk
Role of Dietary Fats and Cardiovascular Risk Julie Lovegrove Hugh Sinclair Unit of Human Nutrition & Institute for Cardiovascular and Metabolic Research University of Reading, UK Alpro Student Symposium
More informationUNIVERSITY OF CAMBRIDGE. Fatty acids and heart disease. Kay-Tee Khaw
UNIVERSITY OF CAMBRIDGE Fatty acids and heart disease Kay-Tee Khaw Bristol 3 October 2013 Yerushalmy J Hilleboe HE NY State J Med 1957 Coronary heart disease death rates in relation to blood cholesterol
More informationModifying effects of dietary polyunsaturated fatty acid (PUFA) on levels of cholesterol and their implications for heart health
Modifying effects of dietary polyunsaturated fatty acid (PUFA) on levels of cholesterol and their implications for heart health Robert Clarke Clinical Trial Service Unit University of Oxford 28 th May
More informationThe Great Dairy Debate. Is dairy healthy for you or not? It isn t black and white
The Great Dairy Debate Is dairy healthy for you or not? It isn t black and white Dairy (sticky note affinity analysis) Benefits Concerns Learning Objectives Identify nutrients found in different dairy
More informationHealthy Fats & Fatty Acids Current Dietary Recommendations and Popular Opinions
Healthy Fats & Fatty Acids Current Dietary Recommendations and Popular Opinions Presentation 1 of 2 Penny M. Kris-Etherton PhD RD FAHA FNLA FASN CLS Department of Nutritional Sciences Penn State University
More informationEvidence-based priority setting for dietary policies. Ashkan Afshin, MD MPH MSc ScD November 17, 2016 Acting Assistant Professor of Global Health
Evidence-based priority setting for dietary policies Ashkan Afshin, MD MPH MSc ScD November 17, 2016 Acting Assistant Professor of Global Health 1. Defining optimal nutrition Agenda Setting Policy Formulation
More informationA Closer Look at The Components Of a Balanced Diet
A Closer Look at The Components Of a Balanced Diet The essential nutrients are carbohydrates, fats, proteins, vitamins, minerals, dietary fibre and water. These nutrients will ensure that the systems and
More informationMetabolic Health: The impact of Dairy Matrix. Arne Astrup, MD, DMSc Head of department & professor. Department of Nutrition, Exercise and Sports
Department of Nutrition, Exercise and Sports Metabolic Health: The impact of Dairy Matrix 3 October 2017 Dias 1 Arne Astrup, MD, DMSc Head of department & professor Department of Nutrition, Exercise and
More informationNutrition Counselling
Nutrition Counselling Frieda Dähler Augustiny, Nutritional Counsellor Preventive Cardiology & Sports Medicine University Clinic of Cardiology Optimal Diet for Prevention of Coronary Heart Disease Diet
More informationMetabolic Health: The impact of Dairy Matrix. Arne Astrup, MD, DMSc Head of department & professor. Department of Nutrition, Exercise and Sports
Metabolic Health: The impact of Dairy Matrix 1 November 2017 Dias 1 Arne Astrup, MD, DMSc Head of department & professor EFSA: As low as possible 1 November 2017 Dias 2 People don t want to hear the truth
More informationNo conflicts of interest or disclosures
Egg and Dairy Consumption: Impact on CVD Risk No conflicts of interest or disclosures Vasanti Malik, ScD Research Scientist Department of Nutrition Harvard School of Public Health Cardiovascular Disease
More informationDairy matrix effects on T2 diabetes and cardiometabolic health?
Department of Nutrition, Exercise and Sports Dairy matrix effects on T2 diabetes and cardiometabolic health? Arne Astrup Head of department, professor, MD, DMSc. Department of Nutrition, Exercise and Sports
More informationDietary Reference Values: a Tool for Public Health
HOGE GEZONDHEISRAAD Dietary Reference Values: a Tool for Public Health CONSEIL SUPERIEUR DE LA SANTE Belgian Dietary Reference Values for Energy and Macronutrients: FATS G. De Backer Brussels, February
More informationForebyggelse af metabolisk syndrom vha. mejeriprodukter
Forebyggelse af metabolisk syndrom vha. mejeriprodukter Kjeld Hermansen Medicinsk Endokrinologisk afd. MEA, Aarhus Universitetshospital Mejeriforskningens Dag 2. marts 2017, Hotel Legoland Metabolic Syndrome
More informationImpact of trans fats on health EFSA s work related to trans Fatty acids
Setting the scene Impact of trans fats on health EFSA s work related to trans Fatty acids Prof. Ambroise Martin Member of the EFSA WG on DRVs (former chair 2006-2015) and NDA Panel 2006-2015 (former chair
More informationChapter 3: Macronutrients. Section 3.1 Pages 52-55
Chapter 3: Macronutrients Section 3.1 Pages 52-55 Diet Terms Nutrients The substances in food that gives us structural materials and energy. Macronutrients Nutrients that are required in large amounts.
More informationL III: DIETARY APPROACH
L III: DIETARY APPROACH FOR CARDIOVASCULAR DISEASE PREVENTION General Guidelines For Dietary Interventions 1. Obtain a healthy body weight 2. Obtain a desirable blood cholesterol and lipoprotein profile
More informationNutritional Recommendations for the Diabetes Managements
In the name of God Nutritional for the Diabetes Managements Zohreh Mazloom. PhD Shiraz University of Medical Sciences School of Nutrition and Food Sciences Department of Clinical Nutrition OVERVIEW Healthful
More informationOf Cows and Men: Reviewing the Link Between Dairy Fat and Human Health
Of Cows and Men: Reviewing the Link Between Dairy Fat and Human Health The Times, They Are A Changing To keep in mind: what 100% of experts believe and recommend usually changes over time Thomas Kuhn Eduardo
More informationLipids. PBHL 211 Darine Hachem, MS, LD
Lipids PBHL 211 Darine Hachem, MS, LD Outline Functions of lipids in our body Types of lipids Sources of lipids Recommendation of fat intake Fat association with heart diseases Provide energy (9Kcal/g
More informationA Fresh Perspective. Lean Beef and Heart Health: ... Fresh red meat is not associated with CHD risk
Spring 2012... Fresh red meat is not associated with CHD risk R Lean Beef and Heart Health: A Fresh Perspective esearchers from the Harvard School of Public Health recently concluded that consuming 100
More information2010 Dietary Guidelines for Americans
2010 Dietary Guidelines for Americans Mary M. McGrane, PhD Center for Nutrition Policy and Promotion February 25, 2015 Agenda for Commodity Supplemental Food Program (CSFP) Brief history and description
More informationLow carbohydrate diets- do they have a place?
Low carbohydrate diets- do they have a place? Grant Schofield Professor of Public Health AUT University, Auckland NZ @grantsnz www.facebook.com/profgrant www.profgrant.com Atherogenic dyslipidemia is [primarily]
More informationDairy & Metabolic syndrome
Dairy & Metabolic syndrome -The view of an industrial scientist Lea Brader, Nutrition Scientist, PhD Outline of meta-analyses Dairy lowers risk of Metabolic Syndrome Moderate-quality evidence* Moderate-quality
More informationSugar consumption and health: an update of the evidence
Sugar consumption and health: an update of the evidence Dr Charlotte Evans c.e.l.evans@leeds.ac.uk Lecturer in nutritional epidemiology School of Food Science and Nutrition, University of Leeds FDIN 8
More information10/3/2016. SUPERSIZE YOUR KNOWLEDGE OF the CARDIAC DIET. What is a cardiac diet. If it tastes good, spit it out!!
SUPERSIZE YOUR KNOWLEDGE OF the CARDIAC DIET What is a cardiac diet If it tastes good, spit it out!! 2 1 Heart healthy diet includes: Limiting saturated fat Including unsaturated fats Including omega 3
More informationFructose in diabetes: Friend or Foe. Kim Chong Hwa MD,PhD Sejong general hospital, Division of Endocrinology & Metabolism
Fructose in diabetes: Friend or Foe Kim Chong Hwa MD,PhD Sejong general hospital, Division of Endocrinology & Metabolism Contents What is Fructose? Why is Fructose of Concern? Effects of Fructose on glycemic
More informationTraditional Asian Soyfoods. Proven and Proposed Cardiovascular Benefits of Soyfoods. Reduction (%) in CHD Mortality in Eastern Finland ( )
Proven and Proposed Cardiovascular Benefits of Soyfoods Mark Messina, PhD, MS Soy Nutrition Institute Loma Linda University Nutrition Matters, Inc. markjohnmessina@gmail.com 1000 80 20 60 40 40 60 20 80
More informationThe Mediterranean Diet: The Optimal Diet for Cardiovascular Health
The Mediterranean Diet: The Optimal Diet for Cardiovascular Health Vasanti Malik, ScD Research Scientist Department of Nutrition Harvard School of Public Health Cardiovascular Disease Prevention International
More informationSaturated fat- how long can you go/how low should you go?
Saturated fat- how long can you go/how low should you go? Peter Clifton Baker IDI Heart and Diabetes Institute Page 1: Baker IDI Page 2: Baker IDI Page 3: Baker IDI FIGURE 1. Predicted changes ({Delta})
More informationOverview. The Mediterranean Diet: The Optimal Diet for Cardiovascular Health. No conflicts of interest or disclosures
The Mediterranean Diet: The Optimal Diet for Cardiovascular Health No conflicts of interest or disclosures Vasanti Malik, ScD Research Scientist Department of Nutrition Harvard School of Public Health
More informationProven and Proposed Cardiovascular Benefits of Soyfoods
Proven and Proposed Cardiovascular Benefits of Soyfoods Mark Messina, PhD, MS Soy Nutrition Institute Loma Linda University Nutrition Matters, Inc. markjohnmessina@gmail.com Alpro Foundation 20 years symposium
More informationFats & Fatty Acids. Answer part 2: 810 Cal 9 Cal/g = 90 g of fat (see above: each gram of fat provies 9 Cal)
Fats & Fatty Acids Function of Fats Store energy (typically stored in the form of triglyceride fat molecules, shown on next page) Burn for energy (energy content is 9 Cal/g) Fatty acids are components
More informationAmerican Diabetes Association: Standards of Medical Care in Diabetes 2015
American Diabetes Association: Standards of Medical Care in Diabetes 2015 Synopsis of ADA standards relevant to the 11 th Scope of Work under Task B.2 ASSESSMENT OF GLYCEMIC CONTROL Recommendations: Perform
More informationWhat should I eat? I am so confused. Jennifer Lyon DO
What should I eat? I am so confused. Jennifer Lyon DO Conflict of Interest Disclosure I have no conflict of interest to report Overview 2015-2020 Dietary Guidelines 5 primary guidelines Sugar intake Sodium
More informationProfessor Clare Collins
Dietary Patterns and Cardiovascular Disease (CVD) Outcomes: An evidence summary Professor Clare Collins PhD, BSc, Dip Nutr&Diet, Dip Clin Epi, advapd, FDAA Director of Research, School of Health Sciences,
More informationNutrition for the heart. Geoffrey Axiak Nutritionist
Nutrition for the heart Geoffrey Axiak Nutritionist The Food Pyramid Dairy 2-3 servings Vegetables 3-5 servings Breads/Grains 6-11 servings Fats & Oils Use Sparingly Proteins 2-3 servings Fruits 2-4 servings
More informationHEÆRT HEÆLTH. Cardiovascular disease is
Cardiovascular disease is the term for several diseases which include high blood pressure, stroke, Coronary Heart Disease (CHD) and others. For this lesson we will address CHD, the leading cause of death
More informationPrinciples of nutrition Lesson A
Principles of nutrition Lesson A Sam - ID 38359016 Unit: Applying the principles of nutrition to a physical activity programme Learning outcomes & assessment criteria Learning outcome: The learner will:
More informationThe health benefits of shellfish: What should we be promoting? Professor Bruce Griffin Nutrition Division Faculty of Health & Medical Sciences
The health benefits of shellfish: What should we be promoting? Professor Bruce Griffin Nutrition Division Faculty of Health & Medical Sciences What should we be promoting? Define health benefits in terms
More information6.1. Feeding specifications for people with diabetes mellitus type 1
6 Feeding 61 Feeding specifications for people with diabetes mellitus type 1 It is important that the food intake of people with DM1 is balanced, varied and that it meets the caloric needs, and takes into
More informationScreening Results. Juniata College. Juniata College. Screening Results. October 11, October 12, 2016
Juniata College Screening Results Juniata College Screening Results October 11, 2016 & October 12, 2016 JUNIATA COLLEGE The J.C. Blair Hospital CARES team screened 55 Juniata College employees on October
More informationBecome A Health Coach Certification. Pillar 1: Nutrition, Health & Wellness Week 1. Copyright All Rights Reserved. Pillar 1 Week 1 Video 2 1
Become A Health Coach Certification Pillar 1: Nutrition, Health & Wellness Week 1 1 Essential Nutrition : The Distilled Top 20% Of Nutrition, Health & Wellness Knowledge That Matters For Health Coaches
More informationThe impact of dairy products on cardiovascular health
The impact of dairy products on cardiovascular health D Vasilopoulou 2014 1 Overview CVD mortality in UK Does dairy consumption increase the risk of CVD? Dairy intake as part of healthy lifestyle RESET
More informationCardiac patient quality of life. How to eat adequately?
Cardiac patient quality of life How to eat adequately? François Paillard CV Prevention Center CHU Rennes JESFC, Paris, 17/01/2013 Mrs. L. 55 yrs, Coronary artery disease, normal weight, mild hypertension
More informationMedical Nutrition Therapy Options for Adults Living with Diabetes. Jane Eyre Schuster, RD, LD, CDE Legacy Health Diabetes and Nutrition Services
Medical Nutrition Therapy Options for Adults Living with Diabetes Jane Eyre Schuster, RD, LD, CDE Legacy Health Diabetes and Nutrition Services Objectives Discuss Medical Nutrition Therapy considerations
More informationSTAYING HEART HEALTHY PAVAN PATEL, MD CONSULTANT CARDIOLOGIST FLORIDA HEART GROUP
STAYING HEART HEALTHY PAVAN PATEL, MD CONSULTANT CARDIOLOGIST FLORIDA HEART GROUP What is Heart Disease Cardiovascular Disease (CVD): Heart or Blood vessels are not working properly. Most common reason
More informationThe Nutritional Information Panel is a pretty technical looking piece of artwork and the main question people ask about it WHAT DOES IT ALL MEAN?
The Nutritional Information Panel is a pretty technical looking piece of artwork and the main question people ask about it is WHAT DOES IT ALL MEAN? Well, we want you to understand it as well as we do.
More informationAre you eating a balanced diet?
Are you eating a balanced diet? Do you know WHAT A BALANCED DIET IS? Eating a balanced diet means choosing a variety of foods & drinks from all the food groups Health Canada recommends 2-3 Tbsp of oil/day
More informationTHE SAME EFFECT WAS NOT FOUND WITH SPIRITS 3-5 DRINKS OF SPIRITS PER DAY WAS ASSOCIATED WITH INCREASED MORTALITY
ALCOHOL NEGATIVE CORRELATION BETWEEN 1-2 DRINKS PER DAY AND THE INCIDENCE OF CARDIOVASCULAR DISEASE SOME HAVE SHOWN THAT EVEN 3-4 DRINKS PER DAY CAN BE BENEFICIAL - WHILE OTHERS HAVE FOUND IT TO BE HARMFUL
More informationClasses of Nutrients A Diet
Ch. 7 Notes Section 1: What is Nutrition? is the science or study of food and the ways the body uses food. are substances in food that provide energy or help form body tissues and are necessary for life
More informationFacts on Fats. Ronald P. Mensink
Facts on Fats Ronald P. Mensink Department of Human Biology NUTRIM, School for Nutrition, Toxicology and Metabolism Maastricht University Maastricht The Netherlands Outline of the Presentation Saturated
More information13/09/2012. Dietary fatty acids. Triglyceride. Phospholipids:
CARDIOVASCULAR DISEASES (CVD) and NUTRITION Major cause of morbidity & mortality in Canada & other developed countries e.g., majority of approved health claims on food labels relate to lowering CVD Relation
More informationSession 21: Heart Health
Session 21: Heart Health Heart disease and stroke are the leading causes of death in the world for both men and women. People with pre-diabetes, diabetes, and/or the metabolic syndrome are at higher risk
More informationMRC/ARUK Centre for Musculoskeletal Ageing GOOD CARBS, BAD CARBS
MRC/ARUK Centre for Musculoskeletal Ageing GOOD CARBS, BAD CARBS Ian Macdonald University of Nottingham AFFILIATION/FINANCIAL INTERESTS (prior 12 months) Disclosures CORPORATE ORGANIZATION Grants/Research
More informationConsuming a Varied Diet can Prevent Diabetes But Can You Afford the Added Cost? Annalijn Conklin 18 January 2017, Vancouver, Canada
1 Consuming a Varied Diet can Prevent Diabetes But Can You Afford the Added Cost? Annalijn Conklin 18 January 2017, Vancouver, Canada 2 Overview The problem of type 2 diabetes What is diet diversity /
More informationLipids Types, Food Sources, Functions
Lipids Types, Food Sources, Functions What Are Lipids? Lipids Diverse group of molecules that are insoluble in water Fats The lipid content of diets and foods 1 Lipids in Body Cells and Tissues Types of
More informationGuidelines: Saturated fatty acid and trans-fatty acid intake for adults and children
Guidelines: Saturated fatty acid and trans-fatty acid intake for adults and children Contents Acknowledgements... 2 Abbreviations and acronyms... 2 Executive summary... 3 Introduction... 15 Scope and purpose...
More informationFatty acids and cardiovascular health: current evidence and next steps
Fatty acids and cardiovascular health: current evidence and next steps Emanuele Di Angelantonio, MD, PhD Department of Public Health and Primary Care NICE guidelines on fatty acids Eliminate the use of
More informationFATS The Facts. compiled by the Nestlé Research Center
FATS The Facts compiled by the Nestlé Research Center Dietary fats are a public health concern Dietary fats are necessary for ensuring optimal health. Recent dietary guidelines focus on fat quality and
More informationDietary Behaviours associated with improved weight management
Dietary Behaviours associated with improved weight management Tim Gill Boden Institute of Obesity, Nutrition, Exercise and Eating Disorders tim.gill@sydney.edu.au The University of Sydney Page 1 The University
More informationChapter 2. Planning a Healthy Diet
Chapter 2 Planning a Healthy Diet Principles and Guidelines Diet Planning Principles Adequacy Sufficient energy Adequate nutrients for healthy people Balance Enough but not too much kcalorie (energy) control
More informationNutrition Basics. Chapter McGraw-Hill Higher Education. All rights reserved.
Nutrition Basics Chapter 12 1 The Body s Nutritional Requirements Essential nutrients The Six Essential Nutrients: Proteins, Fats, Carbohydrates, Vitamins, Minerals, Water Defined as : Nutrients one must
More information10/8/2015. MN Nursing Conference October 7th, 2015 Michael Miedema, MD MPH. None
MN Nursing Conference October 7th, 2015 Michael Miedema, MD MPH None 1 Objectives Why the need for change in the guidelines? What is the potential impact of these guidelines? Where do we go from here?
More informationFoods for healthy ageing. Parmeet Kaur M.Sc (Foods & Nutrition),PhD, R.D. Senior Dietician All India Institute of Medical Sciences New Delhi
Foods for healthy ageing Parmeet Kaur M.Sc (Foods & Nutrition),PhD, R.D. Senior Dietician All India Institute of Medical Sciences New Delhi Motivating Quote What is ageing? Ageing is a progressive process
More informationNutrition, Food, and Fitness. Chapter 6 Fats: A Concentrated Energy Source
Nutrition, Food, and Fitness Chapter 6 Fats: A Concentrated Energy Source Tools: Printer (color optional) 4 sheets of 8.5 x 11 paper Scissors Directions: 1. Print 2. Fold paper in half vertically 3. Cut
More informationUnderlying Theme. Global Recommendations for Macronutrient Requirements & Acceptable Macronutrient Distribution Ranges
Global Recommendations for Macronutrient Requirements & Acceptable Macronutrient Distribution Ranges Underlying Theme Diet and Health: Thoughts and Applications Beyond Calories Janet C. King, Ph.D. and
More informationEating Patterns. did you know. Peanuts and Peanut Butter 67% Peanut butter is one of the most frequently consumed plant proteins in the U.S.
Peanuts are the Most Popular Nut Peanuts are the most commonly eaten nuts in America. When peanut butter is factored in, they comprise over 2/3 of the nut consumption in the U.S. Pecans 4% 2% Pistachios
More informationFood Labels: Becoming a Healthier Educated Consumer
Food Labels: Becoming a Healthier Educated Consumer Steven Rudner, BS Nutrition & Dietetics Dietetic Intern, Sodexo Allentown www.dieteticintern.com www.sodexo.com Reading and understanding food labels
More informationNutrition and Medicine, 2006 Tufts University School of Medicine Nutrition and Type 2 Diabetes: Learning Objectives
Nutrition and Medicine, 2006 Tufts University School of Medicine Nutrition and Type 2 Diabetes: Learning Objectives Margo N. Woods, D.Sc. 1. Discuss the increase in the incidence and prevalence of type
More informationThe Food Guide Pyramid
The Food Guide Pyramid In this lesson, you will Learn About n What influences a person s food choices. n How to use the Food Guide Pyramid to make healthful food choices. The Foods You Choose The foods
More informationNAME/ID: SAMPLE PATIENT SEX: FEMALE ACC #: F DATE: NOV 12, 2015 IMPORTANT INFORMATION
Personal Details Name: SAMPLE PATIENT DOB: Jan 1, 19XX Gender: Female Ethnicity: Caucasian Report Date: Nov 12, 2015 Received Date: Nov 2, 2015 IMPORTANT INFORMATION PAGE 3 Test Performed / Method Genotyping
More informationSaturated Fats: What is the Link to Cardiovascular Disease?
Saturated Fats: What is the Link to Cardiovascular Disease? Benoît Lamarche, PhD Chair of Nutrition School of Nutrition INAF, Université Laval Québec, Canada CNS 2015 Winnipeg Disclosures Funding (last
More informationThe relation between diet/nutritional factors and the risk of pre-diabetes and type 2 diabetes, and implications for prevention
The relation between diet/nutritional factors and the risk of pre-diabetes and type 2 diabetes, and implications for prevention Scope of the expert testimony: This paper covers the context of diet/nutrition
More informationLecture 4 Nutrition Part 2 Nutrition 1. Healthy Diet 2. Sugar 3. Consumer Concerns
Lecture 4 Nutrition Part 2 1 Nutrition 1. Healthy Diet 2. Sugar 3. Consumer Concerns 2 1 Healthy Diet! 3 Four basic behaviors that constitute a "healthy lifestyle" 1. A good diet, 2. Moderate Exercise,
More informationNutrition & Wellness for Life 2012 Chapter 6: Fats: A Concentrated Energy Source
Tools: Printer 8.5 x 11 paper Scissors Directions: 1. Print 2. Fold paper in half vertically 3. Cut along dashed lines Copyright Goodheart-Willcox Co., Inc. All rights reserved. Tissue in which the body
More informationThe WorkCare Group, Inc. Content used with permission. StayWell is a registered trademark of The StayWell Company. All rights reserved.
Know Your Cholesterol Numbers Checklist for Lowering Your Cholesterol Cholesterol Questions to Ask Your Doctor Misconceptions about Cholesterol LDL and HDL Lowering Your Cholesterol CHECKLIST Cut down
More informationDietary Fat Guidance from The Role of Lean Beef in Achieving Current Dietary Recommendations
Dietary Fat Guidance from 1980-2006 The Role of Lean Beef in Achieving Current Dietary Recommendations Penny Kris-Etherton, Ph.D., R.D. Department of Nutritional Sciences Pennsylvania State University
More informationNUTRITION J E S Ú S A L C Á N T A R A R U I Z
NUTRITION J E S Ú S A L C Á N T A R A R U I Z TABLE OF CONTENTS 1. Nutrition & Alimentation 2. Nutrients 3. Balanced diet 4. The importance of having breakfast 5. Nutrition for teenagers 6. Malnutrition
More informationThe most concentrated source of food energy. There are 9 calories in every gram of fat
Fat Is The most concentrated source of food energy There are 9 calories in every gram of fat Fats that are liquid at room temperature are called oils. (Examples: vegetable oil, canola oil, olive oil, etc.)
More informationWellness: Concepts and Applications 8 th Edition Anspaugh, Hamrick, Rosato
Wellness: Concepts and Applications 8 th Edition Anspaugh, Hamrick, Rosato Forming a Plan for Good Nutrition Chapter 6 Good Nutrition n Nutrition is the study of nutrients and the way the body processes
More informationAttaining optimal weight getting the balance right. A/Professor Manny Noakes CSIRO FOOD AND NUTRITIONAL SCIENCES
Attaining optimal weight getting the balance right A/Professor Manny Noakes CSIRO FOOD AND NUTRITIONAL SCIENCES Metabolic consequences of excess weight Obesity and Disease Risk in Australia Relative disease
More informationDairy, Saturated Fat and Cardiometabolic Disease
Dairy, Saturated Fat and Cardiometabolic Disease Anne Mullen, BSc, PhD, FHEA, RD Director of Nutrition at The Dairy Council February 2016 Email: a.mullen@dairycouncil.org.uk Tel: 020 7025 0560 Web: www.milk.co.uk
More informationThe place of plant-based eating in dietary guidelines The Eatwell Guide and beyond
The place of plant-based eating in dietary guidelines The Eatwell Guide and beyond Ayela Spiro Senior Nutrition Scientist Nutrition Science Manager The Moment for Plant based eating is Now University of
More informationBARBADOS FOOD BASED DIETARY GUIDELINES FOR. Revised Edition (2017)
FOOD BASED DIETARY GUIDELINES FOR BARBADOS ma fro ni m Foods O ts & ils Fa Fruits Le gum es al s Revised Edition (2017) V e eg ta bles les ap St These guidelines aim to encourage healthy eating habits
More informationChronic Disease and Nutritional Underpinnings. Patrick Gélinas Dept. of Exercise and Sports Science USC Aiken
Chronic Disease and Nutritional Underpinnings Patrick Gélinas Dept. of Exercise and Sports Science USC Aiken Modern Diseases Difficult (impossible?) to gain information regarding diseases among prehistoric
More informationLifelong Nutrition. Jemma O Hanlon BHlthSc(Nutr & Diet) APD AN Accredited Practising Dietitian Accredited Nutritionist
Lifelong Nutrition Jemma O Hanlon BHlthSc(Nutr & Diet) APD AN Accredited Practising Dietitian Accredited Nutritionist Outline a Macronutrients a Micronutrients a Glycaemic Index a NHPAs The Australian
More informationDAFNE EDUCATOR PROGRAMME PEER SUPPORT: LEARNING OUTCOMES
Session : 15.0 Session Title: Nutrition 4 Eating out Learning Outcome Achieved t Fully Achieved Be able to identify the advantages that DAFNE affords them with respect to eating out. (E) Identify carbohydrate
More informationNutritional Benefits of Animal Products
Nutritional Benefits of Animal Products Ruth K Price 1, Alison J Yeates 1, L Kirsty Pourshahidi 1, M Barbara E Livingstone 1 1 Northern Ireland Centre for Food and Health (NICHE), Ulster University, Cromore
More informationChapter 02 Choose A Healthy Diet
Chapter 02 Choose A Healthy Diet Multiple Choice Questions 1. The science of food and how the body uses it in health and disease is called: A. the dietary guidelines. B. the food guide pyramid. C. nutrition.
More informationPart 1: Consist of multiple choice questions in general nutrition and has to be answered by all students.
Side 1 Forside The IBI 217- Nutrition and Physical Activity exam consists of two parts; Part 1: Consist of multiple choice questions in general nutrition and has to be answered by all students. Part 2:
More informationThe Council for Disability Awareness
The Skinny on Fat It s impossible to go to the supermarket and not see numerous claims about fat on the bags and boxes of our favorite foods. These foods appeal to us because we want to lose weight, eat
More informationBulletin Board Packet
Bulletin Board Packet Eat for the Health of It! Nutrition Description: This bulletin board packet includes information on the topic of nutrition. MyPlate is a reminder to find your healthy eating style
More informationPractical lifestyle advice for people with the metabolic syndrome focus on dietary advice
Practical lifestyle advice for people with the metabolic syndrome focus on dietary advice Heyens Isabelle Diëtiste, Centrum voor gezonde voeding en diëtiek 24 oktober 2017 2 Practical lifestyle advice
More information