Nutrition

In this special crossover podcast episode, Tuesday Night IBS host Jeffrey Roberts, MSEd, BSc, and Kate Scarlata, MPH, RDN, are joined live by William Chey, MD, and Amanda Lynett, MS, RDN, at FOOD the Main Course Conference in Ann Arbor, MI.

Greater compliance with components of the Mediterranean diet significantly reduced the risk for developing of COVID-19, according to the findings of a recent analysis.

Managing obesity involves a well-rounded approach, often including lifestyle modifications and, in many cases, pharmacotherapy. Understanding the role of anti-obesity medications is crucial in this context.

Women who consume the greatest daily amount of ultraprocessed foods on average demonstrate a 56% higher risk for systemic lupus erythematosus, according to data published in Arthritis Care & Research.

Schools with universal free school meals saw greater meal participation, as well as improvements in attendance and suspensions, according to a systematic review published in JAMA Network Open.

Susan Weiner, MS, RDN, CDN, CDCES, FADCES, talks with Isabel C. Betancourt, MS, RDN, CDCES, about nutrition insecurity and how a model designed to combat its effects on people with HIV can improve the lives of people with diabetes.

CHICAGO — Adults with occasional constipation reported significant improvement in stool consistency and GI-related symptoms after receiving a probiotic blend, results from a randomized study presented at NUTRITION showed.

The Healio news staff received an APEX award in the category of One-of-a-Kind Publications – Electronic for its special report on nutrition.

PHILADELPHIA — Individuals who consumed about two weekly servings of processed red meat had a 14% higher risk for dementia, as well as accelerated cognitive aging, vs. those who ate less than three servings a month, according to research.