Cancer is the second leading cause of mortality in the United States, accounting for one in four deaths. Lifestyle choices such as use of tobacco products, too much unprotected sun exposure, and excessive alcohol consumption are widely recognized cancer risk factors, but it may be less well known that obesity is considered an important risk […]
Cancer and Diet: The Latest in Prevention
Cancer is the second leading cause of mortality in the United States, accounting for one in four deaths. Lifestyle choices such as use of tobacco products, too much unprotected sun exposure, and excessive alcohol consumption are widely recognized cancer risk factors, but it may be less well known that obesity is considered an important risk […]
Diet and Kidney Stones
It is estimated that one in ten people will have a kidney stone some time in their lives. Each year more than half a million people visit emergency departments to get treatment for kidney stone pain or intervention to remove larger stones. The prevalence of kidney stones in the U.S. has more than doubled since […]
Intake of Processed Meats Not Falling, Despite Evidence of Health Risks
Accumulating evidence links excessive consumption of processed meats with an increased risk of obesity, diabetes, cardiovascular diseases, and some cancers. A study by Tufts researchers recently published in the Journal of the Academy of Nutrition and Dietetics indicates that people in the U.S. are not heeding expert warnings about these foods. The analysis looked at […]
Carbohydrate to Fiber Ratio Signals Nutritional Value of Grain-Based Choices
Researchers from Tufts University’s Friedman School of Nutrition Science and Policy and their colleagues at the University of Sao Paula in Brazil have confirmed an easy method to determine which grain-based food products may be healthier selections when choosing processed foods. The researchers found that foods with at least one gram of fiber for every […]
Low FODMAP Diet Helps Lingering Symptoms of Controlled IBD
A randomized controlled trial published in January 2020 in the journal Gastroenterology found that a diet low in FODMAPs (fermentable oligosaccharides, disaccharides, monosaccharides, and polyols) was safe and effective for managing persistent gut symptoms in people whose digestive symptoms linger despite controlled inflammatory bowel disease (IBD). This four-week study conducted in the United Kingdom assigned […]
Red Meat Intake Increases Cardiovascular Disease Risk
A randomized controlled feeding trial published in the European Heart Journal found that red meat consumption is more likely to lead to atherosclerosis (hardening of the arteries) than the consumption of white meat or plant proteins. One hundred and thirteen healthy adult volunteers ate specially prepared meals for three four-week periods. One diet was based […]
Egg-ceptionally Confusing Eggs
The supermarket case displays a wide variety of egg choices—at a wide range of prices. Are some eggs really better than others? Here are the important things to consider when deciding which eggs are the right choice for you: The Basics: Color, size, and grade are the primary ways eggs are grouped. Egg color is […]
Q. What are some ways I can decrease sugar when baking?
A. Judith C. Thalheimer, RD, LDN, managing editor of Tufts Health & Nutrition Letter, answers. “The added sugars, refined carbohydrates, and saturated fats in baked goods like muffins, cakes, and cookies are associated with numerous chronic health problems, and nutrition experts universally recommend cutting back on their intake (see A Report Card on the American […]
Q. What makes a good vegan egg replacement?
A. Melissa Townsend, MS, RD, CDN, Registered Dietitian, Tufts N19, answers: “Eggs are an important ingredient in baking and cooking because of their functionality, including emulsifying, binding, foaming, leavening, and thickening. For those who are looking for a vegan egg replacement, the best option depends on what you’re trying to make. Ground flaxseeds or chia […]
A Report Card on the American Diet
The latest available data show that, as of 2016, Americans had made some significant dietary improvements, reducing intake of low-quality carbohydrates like added sugars and increasing high-quality carbohydrates, plant protein, and polyunsaturated fatty acids. However, they were still eating too many low-quality carbohydrates and consuming more than the recommended level of saturated fat, according to […]
