Coffee Consumption Safe, Associated With Beneficial Health Outcomes
Coffee consumption was found to be generally safe and more likely to benefit health than harm.
Nutrition
School-Based Food Cooperative Program Improves Diet, Minimizes Food Waste
The school-based food cooperative program channels mostly donated produce to low-income communities and provides nutrition education, increasing the demand for fruits and vegetables.
High Fiber Intake After Colorectal Cancer Diagnosis Associated With Decreased Mortality
Each 5 g day increase in fiber intake was associated with 18% lower CRC-specific mortality and 14% lower all-cause mortality for patients who increased their fiber consumption after diagnosis.
Nutrition Counseling Should Play an Important Role in Everyday Patient Care
Patients who are at risk for nutrition-related chronic disease should receive nutrition counseling.
Alterations in the Gut Microbiome May Explain the Link Between Nutrition and Pain
At PAINWeek 2017, Dr Heather Tick presented evidence linking nutrition, microbial diversity, and pain.
Improving Physician Nutrition: Hospital Cafeteria Food or Brown Bagging It?
As physicians, we spend a lot of time talking with our patients about making healthy food choices, but some of us fail to listen to our own advice.
Sourdough or Sour Don’t? A Closer Look at Glycemic Index
Consumption of higher glycemic index foods has been shown to be associated with increased rates of diabetes, obesity, cancer and all-cause mortality.
Global Heart Disease Burden Worsens with Limited Fruit, Vegetable Consumption
A new analysis finds that low consumption is linked to more lost years of healthy life.
High Produce Consumption Linked to Great Health Benefits
Reductions were seen in risks of cardiovascular disease, cancer and early death.
Long-Term Weight Loss More Successful With Maintenance Intervention
Coaching sessions seem to help patients from regaining the weight.
