Healthy Eating

Frequent fried food intake was associated with a higher risk of death among U.S. women, according to a study recently published in The British Medical Journal (BMJ).

The Journal of the American Medical Association (JAMA) Internal Medicine published recent research that a higher intake of ultra-processed foods, such as packaged snacks, desserts, sugary drinks, processed meats, and ready-made meals, was associated with higher death risk among middle-aged adults in France.

The American Journal of Ophthalmology recently published results from a cohort study which found that consumption of fish, fruit, and vegetables in amounts generally consistent with international recommendations for the prevention of age-related macular degeneration (AMD) was associated with lower risk of AMD.

Q. Is it true you should not take soy products when you are using Synthroid for hypothyroidism?

Q. Is there a nutritional difference between eating whole flax and milled flax?

Healthy bone is a balancing act. Our bodies continually remove older bone and replace it with new. As adults, if we lose bone at too fast a rate, replace it at too slow a rate, or both, the result is osteoporosis-weak, porous bones that fracture easily.

There are natural compounds found in many healthy foods-including leafy greens, nuts, seeds, beans, and whole grains-that have been thought to potentially decrease the nutritional value of these foods. Sometimes called anti-nutrients, these compounds may bind with specific vitamins, minerals, or other nutrients, limiting their absorption by the body.

New research published in the journal Nutrients found that adopting, abandoning, and then readopting a healthy eating pattern, such as the DASH diet or Mediterranean-style diet, can still lead to a reduction in cardiovascular disease (CVD) risk factors.

The journal The Lancet recently published a report that collected and pooled data from 185 prospective observational studies and 58 clinical trials on dietary fiber intake and human health.

As reported in the journal Neurology, a recent study found that highest consistent intakes of fruits and vegetables, compared to lowest intakes, were linked to better self-reported cognitive function at older ages. Over a 20-year period, 27,842 U.S. men participating in the Health Professionals Follow-Up Study completed five detailed dietary questionnaires as well as two subjective cognitive function questionnaires.