Nutrition

March News Brief: Nutrition

Nutrition and its effect on health and the body are ever-important topics in the medical field, as nutrition influences most health conditions. Currently, obesity affects more than 36.5% of US adults and approximately 17% of children, according to the Centers for Disease Control and Prevention. Now, the availability of correct nutritional information is more important than ever.

At Consultant360, it is our goal to keep our readers up-to-date on the latest news in a wide variety of specialties and topic areas, including nutrition. Here, we have put together our breakdown of this month’s important nutrition news, as well as commentaries from top experts in the field of nutrition.

 

Dietary fats such as butter and coconut oil each affect cholesterol differently.

Each fat source has unique effects on high-density and low-density lipoprotein cholesterol, as well as total cholesterol. For details, read more.

 

In an exclusive Q&A, Consultant360 spoke with Krist Artz, MD, lead physician at Spectrum Health’s culinary medicine program in Grand Rapids, Michigan.

Dr Artz discussed the importance of the certified culinary medicine specialist (CCMS) designation, which recognizes physicians, nurses, and other health professionals. She also touched on the upcoming Health Meets Food conference in June 2018. Read more.

 

Omega-3 intake can drastically reduce the risk of developing multiple sclerosis (MS).

The authors of the MS Sunshine Study, which included 1153 participants, aimed to pinpoint the nutrients and genes involved in lowering the risk for MS. Read more.

 

Lead poisoning causes hundreds of thousands of deaths in the United States each year.

Research has indicated that lead poisoning is a key risk factor for mortality associated with various forms of cardiovascular disease. Read more.

 

Obesity paradox: Is more body fat cardioprotective?

The results of a new study have challenged the “obesity paradox,” which suggests that a protective layer of fat is associated with a lower risk for cardiovascular disease. Read more.

 

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