Fruit & Vegetables for Sustainable Healthy Diets: 2024 FRESH Science Conference

Poor diets are a primary cause of malnutrition and the leading cause of disease worldwide. Improving diets, especially through increasing fruit and vegetable intake, can help to address these health and nutrition challenges. However, fruit and vegetable intake falls below recommended levels globally. The factors contributing to low fruit and vegetable consumption are complex, requiring […]

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Improving Diets and Nutrition through Food Systems: What Will it Take? A Dialogue on IFPRI’s 2024 Global Food Policy Report

IFPRI’s 2024 Global Food Policy flagship publication arrives at a pivotal moment, as the importance of addressing food systems for better nutrition continues to gain global recognition. With United Nations Framework Convention on Climate Change (UNFCCC) 29th Conference of the Parties taking place in November, the SUN Global Gathering on the horizon and the Nutrition […]

The post Improving Diets and Nutrition through Food Systems: What Will it Take? A Dialogue on IFPRI’s 2024 Global Food Policy Report appeared first on IFPRI.

Food Systems for Healthy Diets and Nutrition: Africa Regional Launch of IFPRI’s 2024 Global Food Policy Report

The livestream will be available on this page November 14, 2024 at 2:30pm (EAT) / 6:30am (EST). Despite significant progress in addressing hunger and undernutrition in the early 2000s, malnutrition, in all its forms, remains a major challenge in all regions of the world. Unhealthy diets remain the primary drivers of many forms of malnutrition, […]

The post Food Systems for Healthy Diets and Nutrition: Africa Regional Launch of IFPRI’s 2024 Global Food Policy Report appeared first on IFPRI.

The 2024 Global Food Policy Report Stresses Urgent Need for Transformative Action to Achieve Sustainable Healthy Diets and Improved Nutrition

Washington DC, May 29, 2024: In the face of growing challenges posed by unhealthy diets, all forms of malnutrition, and environmental constraints, the 2024 Global Food Policy Report (GFPR) — released today by the International Food Policy Research Institute (IFPRI) — underscores the importance of transforming complex global food systems to ensure sustainable healthy diets for all. Progress […]

The post The 2024 Global Food Policy Report Stresses Urgent Need for Transformative Action to Achieve Sustainable Healthy Diets and Improved Nutrition appeared first on IFPRI.

Use of Proteomics for Dietary Reconstruction: A Case Study Using Animal Teeth from Ancient Mesopotamia  ACS Publications

Integrated transcriptomics and proteomics analysis reveals muscle metabolism effects of dietary Ulva lactuca and ulvan lyase supplementation in weaned piglets  Nature.com

Proteomic scores and dietary patterns  Nature.com

Nikhil Krishna speaks with Dietrich Ayala about IPFS in depth. They cover what it is, how it works in detail and how one could leverage IPFS and libp2p in one's own application or to host one's content. The discussion goes into the IPFS ecosystem...

''No he visto a nadie mejor'', coinciden técnicos y corredores, que se rinden ante el talento, la genética privilegiada y la capacidad para mantenerse siempre motivado del esloveno, ganador este curso de 25 carreras Leer

Library - Art Library, Location - LIB, Call number - TS140.R36 L68 2011

Dieter Bohn joins the show to talk about his excellent new documentary, *Springboard: The Secret History of the First Real Smartphone* — a history of Handspring and the creators of the original PalmPilot.

Iain White’s mother says her son and other dietary aides are unsung health-care heroes of the pandemic because they plate, prep and serve food to residents while offering connection and companionship.

A few years back, when Cynthia Leitich Smith was off to Vermont for the VCFA residency, I undertook an exploration of Austin pizza joints and pizza blogging: the rules were these: aside from a dinner salad prior to the pizza, my meals were pizza for breakfast, lunch, and dinner.  For ten days.  For the record, the first time I did it, I lost five pounds; the second time, two and a half.

Here's the inaugural post from 2009:  A Pizza a Day and Other Weird Activities.

I tried this again January 2015, but posted only to my Facebook account (I'll be reproducing the posts here along with this edition, with the term "archive" in the header).  I also did it in July 2015.

To view the entire line-ups, just click the "pizza a day" label.

This time, I decided to do something a little different, since I'm on the verge of exhausting Austin's specialty pizza places:  I'm going to see how many pizzas I can make using various techniques.  I'll also take a look at some of the places I've missed or have recently opened.

And, for Christmas, I received this nifty little item:

Yes, it is a starship Enterprise pizza cutter.  So of course I had to make a couple Star Trek-inspired pizzas:
(You can see the Enterprise if you squint real hard).  The saucer section was Canadian bacon with an olive for the bridge.  The nacelles were scallions and the engineering section Belgian endive.  The pizza didn't turn out so great but the cutter worked fantastically.

I also made a pizza in honor of our Klingon allies:

This one sort of drifted apart due to migration of the mozzarella, but it is a Klingon D7 class battlecruiser.  The main hull was a green pepper, while the nacelle supports were red onion.  The nacelles themselves, and the neck section, were scallions, and the bridge was a mushroom slice.

Q'apla!

This is a post I originally put only on Facebook in January 2015.  Click here for background.

And the first pizza of the January 2015 #PizzaADayDiet comes from Hoboken Pie! A thin crust sausage, mushroom, and green pepper -- all the ingredients were fresh and in abundance. The sausage and sauce were slightly spicy and the crust was really thin. It could have had a tad more body, but I liked the fact that it didn't feel like I was filling up on bread. Delivery was prompt and the pizza was warm out of the box. I will definitely order from them again.

Today's pizza a day diet pizza came from the Austin Beer Garden Brewing Co. at 1305 W. Oltorf (right next to the train tracks).

I hit the place in mid-afternoon, so it was pretty empty (Happy hour is from 3 pm to 7 pm, though, so it filled quickly :-)).  You order food and beer at the bar and they bring it to your table.  Inside are long wooden tables with benches, for social/communal beer-gardening in the Bavarian tradition.  Outside are round tables under the live oaks for beer gardening in the Austin tradition. :-).

I ordered a sausage pizza (boring, I know :-), but I like to try new places out on the basics).  It was delivered hot and fresh; the crust was somewhat soft but firmed up after I let it cool a little.  It had a nice chew and stood up to the ingredients.  The sausage had a more subtle flavor than I was expecting, but I really liked it and its freshness.  The cheese and sauce were also quite good.


One of their "by the slice" choices had also caught my eye, so I ordered it as well.  This was venison, spinach, pesto, white bean, roasted tomato, roasted garlic, and ricotta.  This one was amazing (not that the sausage was bad).  The crust had just the right amount of crispness and chew, but the combination of toppings really made it.  It had a richness from the venison without being gamy or overwhelming, and the remaining ingredients provided a terrifically contrasting texture in every bite.


Oh, and the beer was darn good, too. :-).

Today I went back to the Cook's Illustrated Cookbook for their Chicago-style pizza recipe (No, they're not from Chicago, but their recipe is actually pretty close to others I've used in the past.). 

They've got a technique where you "laminate" the crust with butter to make it crispier.  It worked well with the sides, but I'm not sure that it quite worked with the bottom, but the crust did turn out pretty firm and full-bodied.  And rich.  Next time I might let it cook a little longer to see what happens.

The recipe for the sauce and the cheese were a bit different than what I've done before: using shredded mozzarella and diced tomatoes instead of mozzarella slices (or a fresh ball) and crushed tomatoes, but it turned out pretty well.  Next time, though, I think I'll go back to crushed with slices.

And the Star Trek pizza cutter is actually big enough to use on deep dish...

I had Brian Yansky and Frances Yansky over to share the results, so I didn't end up taking too many pictures, but here are a couple:

Pizza! And the Star Trek pizza cutter!

Frances poses with a slice.

The cat inspects the table.

 

Today's Pizza a Day Diet pizza is technically not a pizza.  It's a flatbread. NB: All pizzas are flatbreads but not all flatbreads are pizzas (A flatbread has an unleavened crust).

I happened to be up north during rush hour so I decided to find the closest Italian place and see what they had that resembled a pizza. :-). This happened to be the Maggiano's in the Domain.  The place has sort of a Disney-fied feel of a downtown Italian restaurant, which is not surprising since the first Maggiano's was founded in Chicago by the Lettuce Entertain You chain whose specialty is theme restaurants. 

Anyway, I took a table in the bar and ordered a Caesar salad and the sausage flatbread.  The sausage was removed from the casing but still distributed in large chunks and had that good Italian-sausage flavor.  The cheese was also abundant and flavorful.  And the crust? Nice and crispy at first and then steamed through. 

Here are a couple pics:

Day 8 of ‪#‎PizzaADayDiet‬ is another thin crust, this one from Southside Flying Pizza. They call it “Neapolitan style,” which I guess is a really thin crust. I chose the whole wheat crust and it was pretty good – it stood up to the ingredients but I wouldn't have minded if it had been a tad crisper. The cheese was thoroughly melted and excellent, though, as were the toppings. The sausage had a good flavor and the peppers were nicely al dente. And the side salad was really good, as well.

Today's ‪#‎PizzaADayDiet‬ occurred at Home Slice Pizza -- Don Tate joined me for the sausage, mushroom, and green pepper pie! This was the thickest thin crust I've had so far, and was sufficient to be not -floppy, yet not doughy, with a good, chewy texture. The cheese was flavorful and the toppings were each present in every bite.


Altogether, a most excellent pizza -- and they put the leftovers in a tinfoil swan (I've never seen that before in real life :-)).

Welcome to an enlightening exploration into the world of macronutrients. These fundamental components of our diet — proteins, carbohydrates, and fats — play integral roles in our body’s physiological functions. While they’re clearly important to our health and well-being, they often remain shrouded in mystery for most of us. By learning more about macronutrients, you’ll understand how ... Read more

The post Macronutrients Unveiled: A Comprehensive Look at Their Roles in a Balanced Diet appeared first on Star Two.

Gijs den Besten
Sep 1, 2013; 54:2325-2340
Reviews

Elisa Vidal
Dec 1, 2020; 61:1733-1746
Research Articles

Thibaut Bourgeois
Dec 11, 2020; 0:jlr.RA120000737v1-jlr.RA120000737
Research Articles

Anja Jaeschke
Dec 9, 2020; 0:jlr.RA120001141v1-jlr.RA120001141
Research Articles

Functions of the gut microbiome have a growing number of implications for host metabolic health, with diet being one of the most significant influences on microbiome composition. Compelling links between diet and the gut microbiome suggest key roles for various macronutrients, including lipids, yet how individual classes of dietary lipids interact with the microbiome remains largely unknown. Sphingolipids are bioactive components of most foods and are also produced by prominent gut microbes. This makes sphingolipids intriguing candidates for shaping diet–microbiome interactions. Here, we used a click chemistry–based approach to track the incorporation of bioorthogonal dietary omega-alkynyl sphinganine (sphinganine alkyne [SAA]) into the murine gut microbial community (Bioorthogonal labeling). We identified microbial and SAA-specific metabolic products through fluorescence-based sorting of SAA-containing microbes (Sort), 16S rRNA gene sequencing to identify the sphingolipid-interacting microbes (Seq), and comparative metabolomics to identify products of SAA assimilation by the microbiome (Spec). Together, this approach, termed Bioorthogonal labeling-Sort-Seq-Spec (BOSSS), revealed that SAA assimilation is nearly exclusively performed by gut Bacteroides, indicating that sphingolipid-producing bacteria play a major role in processing dietary sphinganine. Comparative metabolomics of cecal microbiota from SAA-treated mice revealed conversion of SAA to a suite of dihydroceramides, consistent with metabolic activities of Bacteroides and Bifidobacterium. Additionally, other sphingolipid-interacting microbes were identified with a focus on an uncharacterized ability of Bacteroides and Bifidobacterium to metabolize dietary sphingolipids. We conclude that BOSSS provides a platform to study the flux of virtually any alkyne-labeled metabolite in diet–microbiome interactions.

The LDL receptor-related protein-1 (LRP1) is highly expressed in numerous cell types, and its impairment is associated with obesity, diabetes, and fatty liver disease. However, the mechanisms linking LRP1 to metabolic disease are not completely understood. Here, we compared the metabolic phenotype of C57BL/6J wild type and LRP1 knock-in mice carrying an inactivating mutation in the distal NPxY motif after feeding a low fat (LF) diet or high fat diets with (HFHC) or without (HF) cholesterol supplementation. In response to HF feeding, both groups developed hyperglycemia, hyperinsulinemia, and hyperlipidemia, as well as increased adiposity with adipose tissue inflammation and liver steatosis. However, when animals were fed the HF diet supplemented with cholesterol, the LRP1 NPxY mutation prevents hypercholesterolemia, reduces adipose tissue and brain inflammation, and limits liver progression to steatohepatitis. Nevertheless, insulin signaling is impaired in LRP1 NPxY mutant hepatocytes and this mutation does not protect against HFHC-induced insulin resistance. The selective metabolic improvement observed in HFHC-fed LRP1 NPxY mutant mice is due to an apparent increase of hepatic LDL receptor levels, leading to an elevated rate of plasma lipoprotein clearance and lowering of plasma and hepatic cholesterol levels. The unique metabolic phenotypes displayed by LRP1 NPxY mutant mice in response to HF or HFHC diet feeding indicate an LRP1-cholesterol axis in modulating tissue inflammation. The LRP1 NPxY mutant mouse phenotype differs from phenotypes observed in mice with tissue-specific LRP1 inactivation, thus highlighting the importance of an integrative approach to evaluate how global LRP1 dysfunction contributes to metabolic disease development.

Recent studies have highlighted an important role for lysophosphatidylcholine acyltransferase 3 (LPCAT3) in controlling the PUFA composition of cell membranes in the liver and intestine. In these organs, LPCAT3 critically supports cell membrane-associated processes such as lipid absorption or lipoprotein secretion. However, the role of LPCAT3 in macrophages remains controversial. Here, we investigated LPCAT3’s role in macrophages both in vitro and in vivo in mice with atherosclerosis and obesity. To accomplish this, we used the LysMCre strategy to develop a mouse model with conditional Lpcat3 deficiency in myeloid cells (Lpcat3KOMac). We observed that partial Lpcat3 deficiency (approx. 75% reduction) in macrophages alters the PUFA composition of all phospholipid (PL) subclasses, including phosphatidylinositols and phosphatidylserines. A reduced incorporation of C20 PUFAs (mainly arachidonic acid [AA]) into PLs was associated with a redistribution of these FAs toward other cellular lipids such as cholesteryl esters. Lpcat3 deficiency had no obvious impact on macrophage inflammatory response or endoplasmic reticulum (ER) stress; however, Lpcat3KOMac macrophages exhibited a reduction in cholesterol efflux in vitro. In vivo, myeloid Lpcat3 deficiency did not affect atherosclerosis development in LDL receptor deficient mouse (Ldlr-/-) mice. Lpcat3KOMac mice on a high-fat diet displayed a mild increase in hepatic steatosis associated with alterations in several liver metabolic pathways and in liver eicosanoid composition. We conclude that alterations in AA metabolism along with myeloid Lpcat3 deficiency may secondarily affect AA homeostasis in the whole liver, leading to metabolic disorders and triglyceride accumulation.

Accompanied with nutrition transition, non-HDL-C levels of individuals in Asian countries has increased rapidly, which has caused the global epicenter of nonoptimal cholesterol to shift from Western countries to Asian countries. Thus, it is critical to underline major genetic and dietary determinants. In the current study of 2,330 Chinese individuals, genetic risk scores (GRSs) were calculated for total cholesterol (TC; GRS_TC, 57 SNPs), LDL-C (GRS_LDL-C, 45 SNPs), and HDL-C (GRS_HDL-C, 65 SNPs) based on SNPs from the Global Lipid Genetics Consortium study. Cholesterol intake was estimated by a 74-item food-frequency questionnaire. Associations of dietary cholesterol intake with plasma TC and LDL-C strengthened across quartiles of the GRS_TC (effect sizes: –0.29, 0.34, 2.45, and 6.47; P_interaction = 0.002) and GRS_LDL-C (effect sizes: –1.35, 0.17, 5.45, and 6.07; P_interaction = 0.001), respectively. Similar interactions with non-HDL-C were observed between dietary cholesterol and GRS_TC (P_interaction = 0.001) and GRS_LDL-C (P_interaction = 0.004). The adverse effects of GRS_TC on TC (effect sizes across dietary cholesterol quartiles: 0.51, 0.82, 1.21, and 1.31; P_interaction = 0.023) and GRS_LDL-C on LDL-C (effect sizes across dietary cholesterol quartiles: 0.66, 0.52, 1.12, and 1.56; P_interaction = 0.020) were more profound in those having higher cholesterol intake compared with those with lower intake. Our findings suggest significant interactions between genetic susceptibility and dietary cholesterol intake on plasma cholesterol profiles in a Chinese population.

Spatial changes of FAs in the retina in response to different dietary n-3 formulations have never been explored, although a diet rich in EPA and DHA is recommended to protect the retina against the effects of aging. In this study, Wistar rats were fed for 8 weeks with balanced diet including either EPA-containing phospholipids (PLs), EPA-containing TGs, DHA-containing PLs, or DHA-containing TGs. Qualitative changes in FA composition of plasma, erythrocytes, and retina were evaluated by gas chromatography-flame ionization detector. Following the different dietary intakes, changes to the quantity and spatial organization of PC and PE species in retina were determined by LC coupled to MS/MS and MALDI coupled to MS imaging. The omega-3 content in the lipids of plasma and erythrocytes suggests that PLs as well as TGs are good omega-3 carriers for retina. However, a significant increase in DHA content in retina was observed, especially molecular species as di-DHA-containing PC and PE, as well as an increase in very long chain PUFAs (more than 28 carbons) following PL-EPA and TG-DHA diets only. All supplemented diets triggered spatial organization changes of DHA in the photoreceptor layer around the optic nerve. Taken together, these findings suggest that dietary omega-3 supplementation can modify the content of FAs in the rat retina.

The increasing consumption of high-fat foods combined with a lack of exercise is a major contributor to the burden of obesity in humans. Aerobic exercise such as running is known to provide metabolic benefits, but how the over-consumption of a high fat diet (HFD) and exercise interact is not well characterized at the molecular level. Here, we examined the plasma proteome in mice for the effects of aerobic exercise as both a treatment and as a preventative regime for animals on either HFD or a healthy control diet. This analysis detected large changes in the plasma proteome induced by the HFD, such as increased abundance of SERPINA7, ALDOB, and down-regulation of SERPINA1E, CFD (adipsin). Some of these changes were significantly reverted using exercise as a preventative measure, but not as a treatment regime. To determine if either the intensity, or duration, of exercise influenced the outcome, we compared high-intensity interval training (HIIT) and endurance running. Endurance running slightly out-performed HIIT exercise, but overall, both provided similar reversion in abundance of plasma proteins modulated by the high-fat diet including SERPINA7, APOE, SERPINA1E, and CFD. Finally, we compared the changes induced by over-consumption of HFD to previous data from mice fed an isocaloric high saturated fat (SFA) or polyunsaturated fat (PUFA) diet. This identified several common changes including increased APOC2 and APOE, but also highlighted changes specific for either over-consumption of HFD (ALDOB, SERPINA7, CFD), SFA-based diets (SERPINA1E), or PUFA-based diets (Haptoglobin - Hp). Together, these data highlight the importance of early intervention with exercise to revert HFD-induced phenotypes and suggest some of the molecular mechanisms leading to the changes in the plasma proteome generated by high fat diet consumption. Web-based interactive visualizations are provided for this dataset (larancelab.com/hfd-exercise), which give insight into diet and exercise phenotypic interactions on the plasma proteome.

Healthy Diets from Sustainable Production: Indonesia Research paper sysadmin 24 January 2019

Indonesia has an uncommon chance to bypass the negative trajectory of diets in other emerging economies and build a healthy and sustainable food system.

Summary

• Indonesia is approaching a key point on its development pathway. Rapidly declining poverty, a growing and urbanizing middle class with increased purchasing power and consumption patterns, and a diminishing contribution of agriculture to overall GDP are all set to fundamentally reorient much in society.
• Dietary change is at the heart of the public health and environmental challenges now facing Indonesia. Rates of obesity and diet-related non-communicable diseases such as type 2 diabetes are on the increase, while high levels of childhood undernutrition persist. This double burden of malnutrition presents a critical challenge for the future of Indonesian public health.
• At the same time, shifts in diet are placing increased pressure on the environment, threatening biodiversity and species loss and rapidly increasing risks for land-use change, climate change and freshwater use. In Indonesia, these environmental impacts of agriculture are driven both by domestic consumption of food and biofuels, and by a focus on export-led agricultural growth – particularly palm oil, rubber, coffee and cocoa.
• A core political focus on achieving national self-sufficiency in five strategic commodities – soy, rice, maize, sugar and beef – which has led to some price distortion, and the growing influence of modernized retail are potentially at odds with a transition to healthy diets from sustainable production.
• The components to support an ambitious national food strategy already exist, but are either underutilized or misdirected. Indonesia’s national dietary guidelines and examples of successful food-based social services, together with the country’s potential to lead the sustainable production and consumption agenda, both regionally and internationally, and its commitments under both the UN Sustainable Development Goals and the Paris Agreement on climate change, can all be harnessed to foster improved diets.
• There is a need to align high-level policy strategies across environment, public health and food issues. Mainstreaming the principles of a healthy diet within existing food policy and partnering with food providers and local pioneers to champion these efforts can help to ensure that healthy diets, produced sustainably, become the norm.
• Between now and 2020, when Indonesia embarks on the final five-year tranche of its National Long-Term Development Plan, there is an important window of opportunity to take decisive action that will influence the future trajectory of the population’s health and that of its environment, as well as contribute substantively to the global fight against climate change and biodiversity loss.
• 2019 will, meanwhile, be a critical election year in Indonesia, with both presidential and legislative elections due. Signals from Indonesian media and civil society organizations indicate that poverty reduction and social equity – including affordability of good food and healthcare – will be among the flagship issues for voters.
• The moment is thus ripe for a bold new vision for a sustainable food system that supports healthy diets for all. In choosing to act now, Indonesia could lay the foundations for a more resilient and equitable development pathway that prioritizes improved public health while at the same time safeguarding some of the world’s most important ecosystems for future generations.

A low-carbohydrate diet may help adults with type 2 diabetes gain better blood sugar control and make it possible to decrease diabetes medication, a new study suggests.

A study reveals how six simple food additions could dramatically lower your dementia risk.

Lose weight with no effort using the ripple effect.

The notorious predators, nicknamed the “Man-Eaters of Tsavo,” terrorized railway workers in Kenya for roughly nine months

Vidya Balan's weight loss journey offers valuable insights into the connection between chronic inflammation and weight gain

Taking to X, Dr. Sudhir Kumar from Indraprastha Apollo Hospitals, Hyderabad, in a post on X, said: "There is a common belief that salt is unhealthy".

Focusing on the positive aspects of eating, exercise, sleep, and social behaviors will “add hours to your days, days to your years, and years to your lives.”

It’s often said that we are what we eat. However, our diets are also a reflection on the health of our food systems, the environment and agricultural biodiversity. In the same way that our bodies need a range of nutrients for optimum health, the environment also benefits from systems that produce a variety of foods, […]

A new diet based on research into the body's ageing process suggests you can increase your life expectancy by up to 20 years by changing what, when and how much you eat

Our metabolism's response to food is highly idiosyncratic and there are hints that tailoring our diet to these personal differences can deliver health benefits

Our metabolism's response to food is highly idiosyncratic and there are hints that tailoring our diet to these personal differences can deliver health benefits

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