Health

There has been a rapid increase in cardiovascular and metabolic conditions in sub-Saharan Africa. What is the link between sustainable diets that are nutritious, environmentally friendly, economically affordable and socioculturally acceptable, and cardiometabolic conditions? An international research team led by Prof. Dr. Ina Danquah, Hertz Chair for Innovation for Planetary Health in the Transdisciplinary Research Area “Sustainable Futures” and director at the Center for Development Research (ZEF) at the University of Bonn, investigated this question among Ghanaian adults living in various locations for an article published in The American Journal of Clinical Nutrition.

Vanderbilt researchers have discovered why the adage, “breakfast is the most important meal of the day,” holds weight—especially for the 1 in 9 adults worldwide living with diabetes. Glucose (the simplest form of sugar) is the body’s main source of energy. When everything is working properly, the body regulates glucose—keeping it from spiking or crashing—and stores it until we need it.

When we think about nutrition, we almost always picture the same key players: the mouth, stomach, intestines, liver, pancreas and perhaps the gut microbiota. However, the human body is not made up of isolated compartments.

New analysis from CSIRO, Australia’s national science agency, has identified a protein gap among women ages 40–55, with survey data showing weight gain is commonly reported by women during the typical menopausal transition.

A prospective cohort study quantifying the associations of parental vitamin B12 and red blood cell (RBC) folate with birth defects found that higher parental vitamin B12 before conception and higher maternal RBC folate concentrations after conception were associated with lower birth defect risk.

A recent study published in the Journal of Nutrition Education and Behavior (JNEB) examined culinary skills and related barriers among adults with visual impairment. Researchers found that although all participants were classified as having medium or high culinary skills, many continued to experience challenges that limited their independence in the kitchen. Accessible tools and training can help bridge this gap.

Bread is one of our staple foods, but these days it is also one of the most divisive: some people eat it with everything, while others see it only as a source of carbohydrates and fear it will make them gain weight. According to Adrienn Szabó, it is worth clarifying, first of all, that from an energy perspective, carbohydrates are essential for humans; according to international recommendations, it is best if the largest proportion of our daily energy needs (40% to 60%) comes from carbohydrates.

Adolescence is a critical time for nutritional health, given the rapid physical growth, hormonal changes and neurodevelopmental shifts taking place. Yet diet quality is at its lowest during this pivotal life stage, compounded by unique physiological, social and behavioral factors facing adolescents. In fact, public health guidance has noted that nutrient gaps among adolescents set the stage for a “constellation of potential nutritional risk factors.” This public health challenge is exacerbated by the lack of scientific research and specific, evidence-based dietary guidance tailored to adolescents.

When referring to diet, the term “plant-based” has mixed interpretations among U.S. adults, and its meaning varies significantly among demographic groups, according to new research published in the American Journal of Lifestyle Medicine.

Folic acid—an essential vitamin added to flour and cereals and prescribed at high doses for cancer patients and people with blood disorders—does not elevate toxic formaldehyde in the body, according to a new study of mice and human cancer patients who consumed high doses.