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Medical Nutrition Therapy Q&A
Questions related to Clinical Nutrition
Diet in cancer cases
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hi all i'm just newcomer, plz guide me for best diet not promoting cancer metstasis and helping the to boost the immune system, like hi vitamin C and/or avoiding artificially prepared meat products, mostly promoting neoplastic development logically. regrds dr afsar imam CEO Dr Akhter Husain foundation Pakistan
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diet can only play a role in strengthening the immune system in immune compromised patients.. a healthy well balanced diet with foods from all the food groups must be included as recommended in the food pyramid.. diet is altered according to the needs and state of a cancer patient, usually revolving around the mode of nutrition support and consistency of the feed. inclusion of ample amounts of fruits and vegetables of various colours can be done to provide good anti-oxidant support.. n the best way to prevent cancer is to protect ourselves from the pollution which is increasing day by day as there are many carcinogens in it..
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I have found red cell sodium values (calculated values only unfortunately) to be 'low' - sometimes 'undetectable'. I am guessing that a value around mmol/Litre
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You can found information about intracellular sodium concentration in following publications:
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in case of using parenteral nutrition (central or peripheral) is there any contraindication or any recommendation  of using proton pump inhibitors( PPI) or H2- blocker in ICU patients?? 
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Proton pump inhibitors (PPI) regulate gastric hypersecretion & prevent peptic ulcer disease, but long-term acid suppression from proton pump inhibitors PPI or H2- blocker increase intestinal PH & may result in small intestinal bacterial overgrowth , may reduce the absorption of important vitamins and nutrients, increased risk of fractures with high-doses by affecting calcium absorption, so the risk benefit ratio should be applied.
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Load bearing activities increase the calcium absorption as it prescribed in all osteoporosis cases. Is there any reliable test to measure the absorption after load bearing exercise? Any supportive articles are appreciated.
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Both increased net Ca absorption and increased net bone mineral formation will cause the Ca isotope composition of blood and urine (d44Ca) to shift in a positive direction. This is the natural Ca isotope composition, not anything involving tracers. See, for example:
Channon M, Gordon GW, Morgan JLL, Skulan, JL, Smith, SM, Anbar AD. Using natural, stable calcium isotopes of human blood to detect and monitor changes in bone mineral balance. Bone 2015; 77: 69-74; DOI: 10.1016/j.bone.2015.04.023.
I think this article is available here.
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Kindly, explain your answer. Thanks in advance.
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You must analyze all the waste products to gain the values of what has been absorbed. Set a baseline first, give supplement, analyze  all waste for calcium, include blood levels for comparison data, and keep this up until the the baseline is once again present.
What’s all the hype about “Gluten Free” foods? Sorting through the false claims.
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Just as fat was derided in the 1990s (saturated fat still is, depending which “authority” you speak to), and certain carbs were then rejected more recently ― today’s scornful attention seems to be directed towards gluten, a protein found in wheat, barley and rye. To be proclaimed “gluten-free” seems to be the new nutritional seal of approval. Not that there isn’t a place for “gluten-free” foods, but that place usually resides with people who have celiac disease ― an autoimmune condition in which gluten can cause potentially severe intestinal damage, or people who have gluten sensitivity. If celiac disease is suspected there is a blood test to check for antibodies associated with this ailment. In the event that this blood test is positive, a tissue biopsy of the small intestine is taken by endoscopy. Otherwise, gluten sensitivity or celiac disease can also be mistaken for other conditions, such as irritable bowel syndrome. Yet according to the National Foundation for Celiac Awareness, only an estimated 1 in 133 Americans, or about 1% of the population, has celiac disease ― although gluten- sensitivity may affect 6% to 7% of that same population overall. Nevertheless, the majority of consumers that follow a gluten-free diet are certain that it will improve their physical or mental health and gluten has been blamed for everything from joint pain to weight gain to forgetfulness. For these precarious reasons, approximately a third of consumers look for gluten-free products or try to avoid anything resembling gluten in others. They claim that with these products they have better digestion and gastrointestinal function, increased energy………that it lowers cholesterol and their immune system benefits. They also claim that going gluten-free even leads to healthful weight loss. But there is limited research to support any of these sentiments and by and large, with the exception of those who have celiac disease or gluten sensitivity, there is no clear medical reason to eliminate foods with important nutritional value such as rye, barley and wheat from your diet. In fact gluten might be good for you, as there is some evidence that it has beneficial effects on both triglycerides and maintaining a healthful blood pressure. Gluten-free foods can be quite bland, so while eliminating glutens from certain foods manufacturers add other ingredients, many of which only increase the calories, fat and sodium into your diet ― for which you pay approximately twice the price. Keep in mind as well, that a recent European Journal of Clinical Nutrition study found that around 5% of foods certified gluten-free didn’t even meet FDA standards for being truly gluten-free. Although approximately a quarter of the population perceives that gluten-free foods have more minerals and vitamins, some dietitians warn that the opposite is true ― that if you go completely gluten-free without nutritional guidance that you can develop nutritional deficiencies quickly. For example, whereas many gluten-free foods lack supplemental folic acid and iron ― products with wheat have them as additives. Moreover rice or rice flour is often substituted for the wheat, barley and rye in gluten-free foods and if the outer hull of the rice is removed this can lead to a deficiency in Vitamin B1, the progenitor for the disease Beri-Beri (Thiamine deficiency). As if this was not enough, a little known fact is that many of the kinds of rice or rice powder which replace gluten have been found to contain various degrees of arsenic in them. This is not to say that you cannot obtain gluten-free products without rice, but the majority of them have rice. Gluten-free foods actually seem to have a tendency to increase calories and the very risk of being overweight or obese that a third of their purchasers believe they are going to lose weight with. There is no evidence that stopping gluten gets rid of a belly – so if there is weight loss with a gluten-free diet, its most likely due to added motivation on the part of those pursuing such a diet, cutting starchy foods, or perhaps eating less and substituting fruits and vegetables for gluten containing products. So, in conclusion, there is much to think about before joining what is currently the largest and hottest trend in the food world ― going gluten-free.
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This could be because there is more awareness and diagnosis, but also because consumption of gluten-containing foods has increased. Going gluten-free is necessary for people with celiac disease, an autoimmune condition triggered by gluten, which is found in wheat, barley and rye. The disease causes inflammation in the small intestine and can lead to malnutrition. “Both in the Indian sub-continent and in China, as they are adopting a westernised diet they are developing coeliac disease. Before, it was a rice-based culture. Suddenly, as they bring in pizza, pasta, bread, they are seeing this. Another thing is, the number of wheats we have artificially cultivated in modern society have a higher gluten content than ancient grains. On a global scale the consumption of gluten is increasing and that comes at a price.” http://healthland.time.com/2012/02/21/all-hype-gluten-free-diets-may-not-help-many/ http://www.theguardian.com/lifeandstyle/2015/feb/25/gluten-free-diet-life-saving-fad
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I know that there must be a lot of supplements and drugs for hair loss, but I need diet program in addition to vitamins supplements to obtain optimal results?
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I advise you to wake up of bed early and play sports and eat healthy food rich in vitamins and minerals and salts, taking into account the number of calories and make efforts that burns calories, such as walking and climbing stairs instead of using the elevator
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I want to keep updated with the current trends and information on nutrition, both clinical nutrition and agricultural nutrition. Which platforms would be my best options?
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Dear colleagues, during a recent hypothesis-driven study of type 2 diabetes my research group confirmed our prediction that HbA1c and FBG levels are related to two different early pathophysiological subtypes of type 2 diabetes that may be partly overlapping in later stages. In this case HbA1c and FBG should be considered as independent predictors of different pathologies, but not as interchangeable alternatives as suggested by expert committees in diabetes. Outcome may be different protection management and protecting treatment against the disease development.
Editors of Diabetes and Diabetes Care considered that our finding "does not contain sufficient new or novel information" for sending our submission to external peer review. On behalf of my co-authors I myself would like to reach external peers and appeal for your opinion on this forum. I would appreciate very much if anybody on this forum could help us with a reference to similar finding (i.e., with respect to different pathophysiological subtypes associated with HbA1c and FBG), because I could not find such during my literature search.
FYI: Our pathophysiological subtypes are not among rare subtypes like MODY, LADA and hemochromatosis-related diabetes, as well as are not related to pathophysiological (insulinopenic, hyperinsulinemic, or classic) forms developing later in type 2 diabetes.
Unfortunately, I cannot say more about our findings, because do not lose hope to publish them. Your suggestions in a journal that does not use a modern editorial politics for restricting peer reviewing of submissions like in Diabetes and Diabetes Care are very appreciated.
Thank you.
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Véry: Thank you! From my previous publication experience I've also felt that this is the matter of titles and cover letters. I have already played with them for these two diabetic journals, but the response was the same. Maybe you are right, I should try with more physiologically orienting journals. The big challenge is that expert committees in diabetes look forward to select one of them as the only best predictor in spite of evidence that the FBG and HbA1c are different things, as you said. In our case we showed that FBG and HbA1c are not only different things (it is a classics), but also predict different diabetes. I think this is the main difference between the classical viewpoint on these measures and our findings. Cordially, Dmitry.
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At 2003, the Project Human Genome was finished and many fields of science like nutrigenomics appear but it seems no very practical to use to promote personalized nutrition. have we any papers about this question? i really like to know more about this issue.
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Ricardo, below is a link to an article that may be of help in your endeavor. Currently, it is expensive to reveal all the genetics of a particular individual; however, certain genomes with polymorphisms have been known to be susceptible to certain diseases. Nutrition that helps a select group of people and not others may be due to genetic susceptibilities combined with behavior and environmental toxins. Knowledge of these factors can help groups of people with establishing a diet that works for them.
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Parents of children with ASD are frequently asking me about Nutrition Therapy for their children. I need some evidences about the topic. Do you agree using Nutrition Therapy for autism? is there any evidence about it?
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Yes, autistic children tested either had poor sulphate production, or poor sulphate transport. Sulphate deals with amines produced by the nervous system. Dietary amines and phenols are sulphated, and autistic children should not have too much amine or phenol in their diets. Relevant supplements are molybdenum, omega 3 fatty acids, and vitamins B2, B5 and B6. Poor sulphation in the gut may make it too permeable, in which case avoiding casein and gluten makes sense. Boron is excreted with vitamin B2, and so foods high in boron are best avoided. Often there have been many courses of antibiotics, and replenishing beneficial bacteria is relevant. Chlorella and vitamin C may help remove harmful minerals like mercury and aluminium.  Butter and coconut provide fatty acids to reduce gut permeability.
If possible, test plasma elements, red cell magnesium and functional B vitamins.
Relevant articles include:
Murch SH, MacDonald TT, Walker-Smith JA, Levin M, Lionetti P, Klein NJ. Disruption of sulphated  glycosaminoglycans in intestinal inflammation. Lancet 1993; 341: 711-4.
Waring RH, Klovrza LV. Sulphur metabolism in autism. J Nutritional & Environmental Medicine 2000; 10: 25-32.
Whiteley P, Shattock P. Biochemical aspects in autism spectrum disorders: updating the opioid-excess theory and presenting new opportunities for biomedical intervention. Expert Opin Ther Targets 2002; 6(2):175-183.
Harris RM, Waring RH. Dietary modulation of human platelet phenolsulphotransferase activity. Xenobiotica 1996; 26: 1241-7.
Moss M. Effects of Molybdenum on Pain and General Health: A Pilot Study. J Nutr Env Med 1995; 5: 55-61.
Moss M. Purines, Alcohol and Boron in the Diets of People with Chronic Digestive Problems. J Nutr Env Med 2001; 11: 23-32.
Moss M, Waring RH. The Plasma Cysteine/Sulphate Ratio: a Possible Clinical Biomarker. J Nutr Env Med 2003; 13(4): 215-229.
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Inflammation has been often linked to obesity and hyperhagia in the long-term. Consuming certain macro-nutrients over longer periods of time is also linked to inflammation, even when adjusted for body-weight. What about short-term responses? And are there any differences in lean and obese? 
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High glucose was shown to stimulate NLRP3 inflammasome-activating ROS generation, which results in the release of a number of pro-inflammatory products (most importantly IL-1beta). For example, increased (33 mM) glucose was shown to stimulate increase IL-1beta processing and release in isolated pancreatic islets:
Zhou R, Tardivel A, Thorens B, Choi I, Tschopp J. 2009. Thioredoxin-interacting protein links oxidative stress to inflammasome activation. Nature Publishing Group 11:136–140.
Is the over consumption of foods proposed to have antioxidants good from a healthy point of view?
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what about the acidity resulting from such actions?
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According to the “antioxidant hypothesis” it would be possible to limit oxidative damage and ameliorate pathologies that involve free radical generation by supplementing antioxidants. Unfortunately, most of the clinical trials carried out to test the “in vivo” efficacy of antioxidants could not measure any benefits of their administration. The following references may help clarify the topic in question: 1) Azzi A. Davies KJ, Kelly F. Free radical biology - terminology and critical thinking. FEBS Lett 2004; 558: 3-6. 2) Meydani M, Azzi A. Diabetes risk: antioxidants or lifestyle?. Am J Clin Nutr. 2009; 90(2):253-4. 3) Azzi A. How can a chemically well established antioxidant work differently when in the body?. IUBMB Life 2009; 61: 1159–1160. 4) Gutteridge JMC, Halliwell B. Antioxidants: Molecules, medicines, and myths. Biochem Biophys Res Commun 2010; 393: 561-564. 5) Halliwell B. How to characterize a biological antioxidant. Free Radic Res Commun 1990: 9: 1-32. 6) Halliwell, B. Are polyphenols antioxidants or pro-oxidants? What do we learn from cell culture and in vivo studies? Arch Biochem Biophys 2008; 476: 107–112. 7) Halliwell, B. Free radicals and antioxidants - quo vadis?. Trends Pharmacol Sci 2011; 32:125–130. 8) Halliwell B. Free radicals and antioxidants: updating a personal view. Nutr Rev 2012; 70: 257 - 265. 9) Halliwell, B. The antioxidant paradox: less paradoxical now?. Br J Clin Pharmacol 2013; 75: 637–644.
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For patients on full regular feeds (naso-gastric) during the day, which s/he tolerates, are nocturnal enteral feeds needed? Nocturnal enteral feeds in ventilated patients at night?
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3 other points:
1. Overnight feeds are less likely to be interrupted (procedures etc. Taylor and Fettes, 1998) hence if you desire a 'break' move it around the daytime if interruptions occur so that goal feeding time is attained and
2. by feeding overnight, it's easier to taper in daytime oral feeding by making the patient hungrier in daylight hours.
3. If there's an issue with hypoglycemia, overnight feeding may be necessary. It may also be useful to suppress gluconeogenesis in the likes of cirrhotic patients, where they would otherwise mobilise protein because they lack glycogen to get through the night.
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We estimating not only in proteins along we are estimating Trace elements also, why because Protein energy malnutrition also have Micronutrients deficiency in children. 
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The distribution of protein-energy malnutrition (PEM) and micronutrient deficiencies in a given population depends on other factors, which include the political and economic situation, the education and sanitation, the season and climatic condition, food production, cultural, and religious food custom, breast-feeding habit, existence and effectiveness of nutrition programmes and the availability and quality of health services.
 so low serum copper in protein-energy malnutrition, as low circulating concentrations of copper may not necessarily reflect copper deficiency, but rather due to protein deficiency which in turn results in decreased serum copper due to reduced synthesis of ceruloplasmin in the liver.
Zinc is also known to play central role in the functioning of the cells mediating non-specific immunity, such as neutrophils and natural killer cells and is needed for
specific immune processes, such as balancing T-helper cell functions.
Copper and zinc deficiency like other micronutrient deficiencies has been attributed to increase losses, inadequate intake and/or poor bioavailability. 
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For plant phenolic compounds are flavonoids, tannins (condensed and easily hydrolyzable), phenolic acids, stilbenoidy (eg. Resveratrol), lignans, lignins and others. One from source of phenolic acids are cereal grains. For example, in grain is ok.0,5 g / kg ferulic acid approx. 100 mg / kg of vanillin, approx. 30 mg / kg of p-coumaric acid and approx. 20 mg / kg caffeic acid. The grapes are three groups of flavonoids (red anthocyanins, flavonols, flavan-3-ols), oligomeric and polymeric proanthocyanidins condensed tannins, phenolic acids (gallic, hydroxycinnamic acid, hydroxybenzoic acid), and stilbenoidy. Stilbenoidów in the vines is less than other phenolic compounds like. Flavonoids. Just as dark fruit, dark vegetables, such as red cabbage, red onions, black beans, eggplant are also good source of anthocyanins, stilbenoidów and other phenolic compounds. All phenolic compounds present in the vegetables ground parts of plants, the only exception is the onion, which is part of the underground contains large amounts of polyphenols, mainly quercetin.
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Dear friend and colleagues, 
I am looking for the prevalence of feeding tube use in countries all over the world. While we know, that there is a dramatic increase from a french study (Daveluy et al. 20005/2006); I have a feeling there are no confirmed data our nationwide records in most of the countries. If you would have any data; I would be more than delighted to read and cite your papers. 
Sincerely
Markus Wilken
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Markus,
In a cohort historical sudy (2005) we reported a progressive increase in enteral tube feeding use in a pediatric ICU. This increase was due to a continuous education program in nutrition support that lead to implementation of a nutrition support team (NST).
The  current prevalence of EN use in our PICU is around 80%. Please refer to the attached files. I have marked the key information in yellow. 
Heitor
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We recently acquired a tetrapolar bioimpedanciometry device and our results in terms os body composition percentuals differ a lot from our clinical perception. We understand that clinical perception is not the best way to evaluate body composition, but our results are so unexpected that we'd like to hear from the coleagues theirs experiences and difficulties in this kind of method, in hospitalized clinical ward patiens.
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I'm agree with Guglielmo. BIA it's completely adaptable to any circumstances, i've been using BIA for several years and to me it's the best method to analyze body composition since percentage of both lean and fat mass are crucial for many patients such as diabetics and obese ones to name a few.
kind regards, 
FM
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although 24 hour urine analysis is considered the gold standard, it is more difficult to collect data.
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It is definitely a good indicator of body stores of sodium, as serum levels are so tightly controlled. Particularly in infants, as they don't seem to grow if they have low urinary sodium levels.
It can be affected by other body losses (e.g. diarrhoea, high stoma output, renal failure), so would need to take these into account.
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I need sachets of 75g anhydrous glucose for oral gluocse tolerance tests, for research purposes. I am located in Ireland.
Thank you.
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We found these cost about £10 sterling each, so use Lucozade instead, much cheaper, means you don't have to mix it up (difficult to get the powder to dissolve properly unless you use slightly warm water) and tastes better!
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Dear members,
What is the equivalent in mg of 1000 International Units of Vitamin B5?
many thanks.
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Also he Institute of Medicine setting RDAs in US is not using IU for pantothenic acid. By the way, the only B vitamin used as an FDA approved drug is niacin used for dyslipidemia but  there is no known IU calculation for it.
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Are non-parametric tools sufficient to handle properly these kind of data? Is there any transformation I could apply in order to "normalize" distribution?
Thanks in advance
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I agree with the explanation by Dr. Herraiz. Another alternative we have done is to add 1 to all the data points of that variable so you can perform a log transformation. For example if your data is 0,0,2,3,5, you can now make them 1,1,3,4,6.  Or you can also perform non-parametric tests.  
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There are few methods to determine protein needs in patients under nutrition therapy. Nitrogen balance studies are plenty of bias, but may provide some information. Or not. I would like to know if colleagues use it as a tool for decision making at bedside.
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Although nitrogen balances tend to overestimate intake and underestimate output they may be of use when attempting what is adequate and what is not. The key issue is whether patients are in negative or positive balance and whether this is paralleled by changes in blood urea nitrogen ± functional tests.  For patients on parenteral nutrition only accurate urine collections may be of value.  
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Lately people against milk have sown much panic and left the question of milk is required in the above-mentioned steps?
I have read several scientific articles and am of the view that by moderate consumption of milk is beneficial, what do you think?  (Both the sporting point of view as well as in healthy adults)
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Thanks you so much Béatrice!
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I am interested in the relationship between diet and FTO gene expression. Most studies have been performed on FTO expression changes in hypothalamus. But as we know, FTO is expressed ubiquitous. We are going to do a research on this subject in adolescents in Iran and I look forward to hearing from everybody that can help us.
Thank you
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Thank you for you response
Studies in recent years has been shown the FTO role in cell metabolism through mTOR pathway. so we expect the FTO gene expression can influenced by many dietary factors such as calorie intake, dietary protein, dietary fat and so on.
But about The gene expression changes in blood cell, we don't know anything...
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It is possible that the absorption of fat soluble vitamins have not affected? What happens with their plasmatic transport if the truncated form causes that plasma concentration of LDL is very low?
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Dear Juan,
Adsorption of fat soluble vitamins should not be affected, as apoB48 is derived from apoB transcripts that are RNA-edited in exon 26. Any transcript longer than the RNA-editing point will therefore result in functional apoB48.
For the answer to your other question, please have a look at these papers:
You may also find this publication interesting:
Best wishes,
Petra
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To be more specific, we are looking at the behaviors that leads to higher risk of diabetes with the purpose of developing preventive approaches. Do you consider this topic community-related or clinic-related?
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Yasaman,
There are many camps under the nutrition tent. In the past research has mainly focused on individual differences by age-group and disease. But lately there has been a movement to population based research bringing a more ecological perspective to research by combining public policy, food systems, genetics, and public health disparities. Journals you may be interested in viewing are:
  • International Journal of Behavioral Nutrition and Physical Activity
  • Journal of Nutrition Education and Behavior
  • Journal of Hunger and Environmental Nutrition
This is a review article that you may find useful.
Pelletier, D. L., Porter, C. M., Aarons, G. A., Wuehler, S. E., & Neufeld, L. M. (2013). Expanding the Frontiers of Population Nutrition Research: New Questions, New Methods, and New Approaches. Advances in Nutrition, 4(1), 92–114. http://doi.org/10.3945/an.112.003160
Regards,
Pat
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I thought it is the glycemic index of cooked food that will give a clue for the potential contribution of a given food for the hypoglycemic effect upon ingestion.What is the relevance of estimating the glycemic index of raw food(like uncooked legume grain??)
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Hi everyone
This question is very nteresting to me. Not just GI of raw or cooked food but the true worth of the GI. What i mean is that GI is measured for a single food item and we rate foods according to it. Still different food items are usually eaten in combination and this can significantly affect the rate at wich the food is absorbed and metabolised. Furthermore people with metabolic disorders like diabetes, who should benefit the most from the low GI food often experience fast elevation of blood glucose after consumation of certain low GI food. I would like to here an opinion on this from other researchers and experts
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There are many publications on dietary or nutritional risk factors for developing cancer or carcinoma. But there are only few recommendations for post-treatment nutrition, mostly in colorectal cancer. But I didn't find specific recommendations for post-treatment nutrition for people with diabetes mellitus and pancreatic carcinoma.
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We recommend the same food as for people with Diabetes type 1, without any Special restriction of fat or Protein.
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Paleo diet method is one of the successful diet method for diabetic, obesity, HT. The main concept of this food method is simple as avoid glucose completely. And there is no restriction for the natural lipid and protein intake.
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We can base on the literature to see why and how Paleo diet is developed. From the original publication ( ), Paleolithic diet was decided to capture the diet characteristics of our remote ancestors at Stone Age, with high intake and variety of fruit and vegetables, large amount of lean meat and no grains and dairy products. The reason why Paleo diet is developed is due to the evolutionary discordance hypothesis, which suggests the high prevalence of chronic diseases in the modern society is due to the changes of diet and physical activity patterns from our ancestors at Stone Age. Hence the focus of the diet is to minic the diet pattern of our ancestor instead of just avoiding glucose. Apart from the food groups I have mentioned, Paleo diet do not suggest processed food such as processed meat, soft drinks, etc.
Regarding to the efficacy of Paleo diet, a meta-analysis of randomized controlled trial concluded that Paleo diet may result in statistically significant short-term improvement in waist circumference and triglycerides ( ). However, it is important to note that the emerged sample size in the meta-analysis is still quite low (n = 159) and some studies warrant the long-term compliance to Paleo diet and its consequence (e.g. ). Hence according to the current limited evidence, I would not suggest people to follow Paleo diet for obesity, diabetes and hypertension, as more studies are needed to clarify its long term relationship and safety.
For your question about Food4Me and Paleo diet, Food4Me is a study on personalized nutrition, which considers the interaction between genes and nutrition (http://www.food4me.org/about/aims-and-objectives). Hence it is not related to Paleo diet.
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Where does the oxidation of the sd LDL take place, Given the high dietary intake of polyunsaturated oils and sugar these days in the face of limited exogenous antioxidants such as vitamin E, lycopene, flavonoids and Coenzyme Q10 which would normally protect the lipoprotein, it would appear that diet may be the major source of oxidised lipids and glycated Apo B in this cardiovascular risk factor.
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Thanks Amanda. Yes my interest is focused on the influence 
of damaged oxidized dietary oils and excess dietary
sugar on the integrity of the lipoproteins. It appears
that the damaged lipoproteins have their origins in poor food
choices and too much unstable polyunsaturated vegetable
oils in the diet. Thanks for the the ref.
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Nutraceuticals 
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Thank you, Michael! :)
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I would be  interested  especially  in  mineral  deficiencies / natural  treatment  through  diet 
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Often those with ADHD eat poor quality diets, with multiple deficiencies. I ask parents to feed their children how their great-grandmothers did, with food made from fresh ingredients. One course meals are enough, without a sweet course. Provide nuts and cashew nut butter for snacks. Minimise sugars. Have hard cheese not milk. Have vegetables not fruit. Have only sourdough bread.
The children need to learn that, if they don't eat what is provided, there won't be anything else. Parents need to be reassured that their children won't starve.
In particular, I'd suspect deficiency in magnesium, zinc, and omega three fatty acids. Ideally test their fatty acids, vitamins and minerals, but if there is no money for tests, check the old diet for adequacy, and look for deficiency signs and symptoms in the child. Supplement with good quality supplements without harmful additives. The children are probably poor at making sulphate from cysteine. So use a half cup of Epsom salts (magnesium sulphate) in the bath every night, and ask them to stay in it at least 20 minutes. If they have had antibiotics, use good quality probiotics, but not rhamnosus, which has been linked with heart disease. Use coconut, butter, and mushrooms for a likely leaky gut.
I have assumed these are children, but the same principles apply to adults.
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Dear colleague:
we have come up with a simple, inexpensive drug formulation that reverses insulin-dependent diabetes. There is opposition to this finding for two reasons: the formulation contains the nutritional supplement pyrroloquinoline quinone (PQQ) which we show to have vitamin character, a designation journal editors object to. 
If taken preventatively, one would expect it to prevent the development of insulin-dependent diabetes. The head of the American Medical Association does not want this information to become public as he fears people would no longer undergo blood glucose testing.
How can I overcome the resistance of journal editors to accept a communication?
Thank you for looking into this
Best regards,
Rudolf Fluckiger, Ph.D
Independent biomedical researcher
Novacule, LLC/ founder and president
2587 Albany ave.
West Hartford, CT 06117
860-519-1621
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Dear Rudolf,
you might want to implement a robust and focused study design, conducted according to clinical trial standards,  in order to ascertain the  applicability of Novapyrin in diabetes, obesity or else. 
First, upon reading your report, you make strong conclusion based on anecdotal evidence. The sensation of improvement from a single patient study is difficult to use to establish a proof-of-concept, a proof-of-mechanism or to suggest its addition in the therapeutic arsenal against a condition. The decrease of 6mM systolic blood pressure in one individual is not an evidence of any atheroprotective properties of your molecule. And so on.. 
Moreover, you don't provide the background required to support the rationale of your studies and thus, it is difficult to see why you would propose the usage of Novapyrin for many of the conditions you tested. 
Lastly, I doubt that any of your ''trials'' were approved by the Institutional Review Board of an academic institution or any similar entity.  
In short, the resistance that you are experiencing might be based on the lack of a clear rationale, absent study design, abysmal ethical consideration and cookie-cutter conclusion drawn from an inconclusive set of data.
So, if you want to distinguish your ''natural product'' company from the mass, it would be advisable to take a step back and reflect on how you can design your study to prove or refute your hypothesis using the established and accepted scientific standards. 
Best,
Nicolas
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There are many factors which affect anthocyanin bioavailability.
However in terms of comparing healthy and disease-state patients, would bioavailability be expected to be greater in healthy subjects post-ingestion of dietary sources rich in anthocyanins?
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The attached research papers may help you. 
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I need to run offline experimentation about user's daily dietary activity and find a way to classify them based on their adherence.
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There are some great examples on here too :) http://dapa-toolkit.mrc.ac.uk/
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When having a patient recieving enteral nutrition we reduce the fluid from the IV line of the 24 hour. But do we need to substract the total of the enteral feeding of the total fluids even thought the enteral feed is not a whole sum of fluid because there are solutes, and i sometimes have to go and talk to the nutrition department that the increase the enteral load to fast on a critical patient that needs the IV line for fluid intake regarding specific cases?
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Ok, According to A.S.P.E.N guideline in determination of required fluid in ml/ day by multiply % water in formula times daily formula in mL to determine water contribution of EN.
Subtract formula water from total fluid requirements to determine water flushes.
For example,
Patient needs 2200 ml fluid
2000 ml formula * 84% water = 1680 ml
So, 2200 - 1680 = 520 ml of additional water ( by IV or medication dilution).
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I have a number of items that I need converting from grams per day to serving per day. Indeed, how much is a serving per day potato as grams per day?
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Hi Milad,
This would be dependant on what your country (or country where analysis was conducted) classifies as a serving. In the UK, for example, a serving of vegetables is commonly defined as 80g. Therefore if an individual consumed 160g carrots per daily this would equate to 2 servings. Alternatively, you could look at nationally representative nutrition surveys that detail dietary habits of a certain population (average servings sizes etc) and work things out that way.
Hope this information begins to help a little.
Thanks,
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I want to know deep about satiety index and structure index for better balancing of TMR in dairy cow.
Thank You In Advance!!!!
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Hi
One more offer which makes your research better. Test the appetite hormons such as leptin in your work.
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there is Harris–Benedict equations with its revised version by mifflin, i m confused which one to use ?
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Dear Munib,
Although established around 100 years ago, our students still use the Harris–Benedict prediction in the physical activity lab. Due to changes in lifestyle, new predictions such as the Mifflin St Jeor equation are more accurate. Working with obese patients (BMI 30 or more) the Broca-Index correction makes sense.
All these measurements simply rely on bodyweight, height, age and gender.
If you are able to measure lean body mass by bioelectrical impedance analysis you can predict the daily resting energy expenditure by Katch-McArdle and Cunningham formula, respectively.
Concerning you question, the difference between Harris–Benedict and Mifflin St Jeor equations is around 5 %, with higher accuracy of the later one.
Best wishes
Marc
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Is there some scientific evidence of the efficacy for this VLCD in children and adolescents with type 1 diabetes, and are there side effects known for the short term and long term. 
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Dear Tanja
Please check out the following articles:
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The major risk of overconsumption of a high fibre diet will lead to excessive intake of phytosterols that lead to neurodegeneration. Diets that are high in fibre in the developing world may also contain toxic xenobiotics that may lead to insulin resistance, NAFLD cardiovascular disease and brain damage.
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It is very interesting concept. I am a Paediatric Gastroenterologist. I have seen many doctors advice to increase fiber consumption to manage functional gastrointestinal diseases like constipation and IBS despite no data support the intervention. I would like to thank you for sharing this information so that I can use it in my teaching and consultations in future.
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Diets that are calorie sensitive have become important with activation of anti-aging genes that lower glucose levels with the prevention of the induction of NAFLD and diabetes.
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Once we know a little more about the immortality gene cluster, perhaps all the rest will become redundant.  
Mario, thank your parents!  ;)
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Magnesium is important to lower cholesterol and maintain the peripheral clearance to toxic amyloid beta. Active lifestyles with exercise reduce magnesium levels with increase risk for Type 3 diabetes. Diets with magnesium supplementation may be important to increase fat metabolism in diabetes.
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I agree that magnesium (chelated, ionically charged magnesium, not inert, free magnesium) is a major contributor to both of these and other chronic conditions. We find pancreatitis closely related to magnesium deficiency, as well. Besides magnesium obtained in foods, Transdermal Magnesium Therapy seems the most efficient bioavailable method of transfer if skin sensitivity issues do not interfere. In other cases, chelated magnesium combined with MCHC (organic bone meal delivered enterically) appears to be the best choice for oral forms of magnesium with the other nutrients needed for good bone health. 
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Unhealthy diets that contain bacterial lipopolysaccharides (LPS) promote amyloid beta aggregation and healthy diets in the developing world are encouraged to reduce the toxic amyloid beta speices by release of a number of proteins to prevent amyloid beta aggregation.
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Hi Ian,
You are correct. "Unhealthy" diets or inflammation inducing diets may indeed cause AB accumulation and are associated with dementia and AD. This article might be helpful: https://jneuroinflammation.biomedcentral.com/articles/10.1186/1742-2094-5-37
P.S. "unhealthy" diets or "healthy" diets do not contain LPS. LPS is present in the outer membrane of gram negative bacteria. It is normally used to induce inflammation in animal and in vitro models but not present in food unless this is contaminated. 
I hope this helps
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Overeating can be controlled by the food restriction procedures that may prevent the consumption of various xenobiotics that may disrupt astrocyte-neuron interactions in the hypothalamus that are responsible for appetite control.
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I don't think that this issue is that simple. In fact most research in weight loss in humans supports the idea that energy deprivation results in a state were there is a loss of appetite control, specifically disturbed responses of appetite related hormones to food intake, alterations in adipose tissue physiology and overall increase in food craving. 
An interesting review has been published recently...!
Anastasiou, C.A., Karfopoulou, E., Yannakoulia, M. Weight regaining: from statistics and behaviors to physiology and metabolism. Metabolism 64: 1395-407, 2015
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In general, dietary salt intake was found to be in correlation with arterial hypertension and increased prevalence of cardiovascular diseases, which is endorsed in guidelines of cardiovascular societies and WHO. 
On the other hand, decrease of salt intake in patients with heart failure, especially those with hyponatremia was found to increase the mortality, and lower quality of life. 
Are there any studies (controlled would be the most desirable), reporting on the effects of sodium diet uptake depending on age, existence of renal disease, COPD, liver failure, diabetes, obesity, or others. 
What if you double the water intake, would it not decrease sodium concentration.
Could there be a "salt paradox" similarly to the obesity paradox. 
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Dear Dr.Boban,
As far as I can see the cited studies have not assessed potassium intake and sodium-potassium balance. There were numerous studies (although mostly the preclinical ones, such as the works of Prof. Dr. S. Yu. Shtrygol’ and co-authors, Eksp Klin Farmakol. 2006 May-Jun;69(3):32-4. PMID: 16878496; Eksp Klin Farmakol. 2002 May-Jun;65(3):22-4, PMID: 16878496; Eksp Klin Farmakol. 2002 Jan-Feb;65(1):37-40, PMID: 12025783 etc.) providing the strong evidence of salt substitutes efficacy and supporting their hypotensive, antiedema, diuretic, hypoglycemic effect, protective activity in the disorders of cerebral blood flow, improvement of trophic processes in tissues and rheological properties of blood as well as such effects as anticonvulsive and antidepressive.
In clinics it has been shown that the patients with IHD and atherosclerotic changes in blood lipoproteins benefit significantly from hypocholesterolemic effect of the salt substitute hyposol (summarized in SYu Shtrygol’. Pharmacological Effects Modulation by Different Salt Regimens, Avista-VLT, Kharkiv, 2007). Unfortunately, the work on salt substitutes is scarce now (although there are some products on the markets) and surely there is a certain opposing of food industry interests.
Regards,
Dr. Olga Tovchiga
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The blood sugar for some diabetics patients may disturb during fasting Ramadan although the take there medication in regular  manner, dose change of diet time has a role ?  
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Actually if we see the diet pattern and their food type during fasting Ramadan, it is quite obvious that it is different than daily pattern of diet they take whole of the year. Other reason that our biological clock of the body (For releasing enzyme and harmone that keep body equilibrium) is adopted for the life style pattern of rest of year wise (11 month) but when we start fasting in whole day and diet at evening and early morning with late night party, less sleep, it will mismatched with biological clock. Other many reason that may be associated are their sleep disturbance, whole day fasting of diabetic patient, tension for managing fast etc. Main strong reason is also very practical that they usually take heavy food to counter whole day fast. so all these factors collectively impact the health of diabetic patients adversely. Also the anti-diabetic drugs that are administered are generally following regular diet pattern so it may be advised that patients should be change their schedule of taking anti-diabetic drug. 
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I want to produce foods or drinks enriched with spirulina platensis (without fishy odor) for diabetic patients. antioxidants and phycocyanins are reduced by sterilization and processing procedures.
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  'how to process the spirulina itself to reduce the fishy odour,'
Ferment the spirulina with Lactobacilli and the fishy odor disappears. Also, the B12 rises, the proteins are broken down to free amino acids and the whole nutritional profile improves dramatically.
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PICOS is associated with obesity, insulin resistance, hormone imbalance and depression.
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One goal should be a gradual weight loss of 5-10% for overweight or obese. --Exercise is also key with at least 150 minutes of moderate-vigorous activity per week.
Calorie intake should be reduced by 500-700 calories per day again for gradual weight loss.
Gradually increase fiber intake to 25-30 grams per day.
eat smaller, more frequent meals that have sources of protein, carbohydrate and fat 
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According to the research of T.Colin Campbell, PHD, cancerous tumors can be nutritionally manipulated. Animal protein promotes tumor growth, while sustaining from animal protein turns the cancer "off".
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I agree with the post above- I do not think that animal protein is a decisive contribution factor towards cancer development. I think there is a much more convincing research that describes the effects of SUGAR and grain-predominant diet that puts the body into the constant state of inflammation and elevated blood glucose levels- which is the feast for cancer cells to grow and strive. Animal protein dominated diet keeps the blood glucose levels steady and insulin release at bay.
Its worth just looking at numerous epidemiological studies correlating Type 2 Diabetes and cancer development.
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Does anyone know the physiopathological interactive effect of silicon and melanin on exposure to chemo or phototherapy?
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Consumption pattern and antioxidant activity?
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Hi Dipti
There has been some work on spices and cancer mechanisms- perhaps a search on Pubmed would turn up some interesting ideas?
Hope this helps
Andrea
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Most analysis relates to the effects of poor nutrition and not to energy deficit, even with normal nutrition, but below energy requirements. I intend to apply this to estimates of mortality under slavery.
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Ritz BW, Aktan I, Nogusa S, Gardner EM
Energy restriction impairs natural killer cell function and increases the severity of influenza infection in young adult male C57BL/6 mice. J Nutr 2008;138:2269-75.
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Can we expect different results depending on whether the food frequency questionnaire is provided electronically or as paper version?
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I think the answer is dependent on how close the electronic version is the paper. We developed a web-based FFQ which totally changed the flow and presentation of the paper version and it resulted it higher accuracy during our validation study. I know of a number of studies that used an online version of a paper FFQ that for all intents and purposes was exactly the same. They used both interchangeably in their studies.
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Is clinical assessment reliable in chronically malnourished patients? Are there any reliable biomarkers?
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Hello George,
I think that one of the most reliable screening tools to assess malnutrition is the 'Malnutrition Universal Screening Tool' ('MUST'). Also, Onodera's prognostic nutritional index (OPNI) is an easily calculated scoring system for malnutrition.
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A critically ill patient (stressed), requires about 25-30 Kcal/kg/day whereas a 500 ml of D5W provides 85 Kcal. Also, D5W just increases the osmotic burden, third spaces, and augments hyperglycemia.
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Sure, treatment depends on the patient. It is important to point out guidelines.
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I am interested in realize a diagnostic of metabolic syndrome in children, considering the insulin resistance as an indicator.
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Is anyone aware of a commercially available "nutraceuticals" - compound library for screening in the cell lines?
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Dear Maria, did you find information about such library? Please share if you got.
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Based on previous study it should be rising. how come the TNF alpha could decrease?
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Michael:
In my opinion high fat diets are only a problem when associated with sugar, HFCS and high glycemic carbohydrates. This of course describes typical processed food. High fat whole foods diets tend to improve metabolic markers:
In the study you cite the high fat diet consisted of 40% calories from butter and 46% of calories from corn starch. To me this sounds like a rat pizza! Corn starch is very pro-inflammatory so we can't necessarily blame the fat in their diet.
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Is the human body best designed to eat plant foods, animal foods, or both? Are we herbivores, carnivores, or omnivores? I hope these questions can open a discussion on nutritional and medicinal properties of food.
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The key here is to be evidence based. The human physiology is designed to digest both animal and plant foods. You only need to consider dentition and bile acids and also the human range of required essential nutrients which our bodies cannot make. Adequate amount s of the later are best achieved through a variety of foods from both animal and plant sources. However, with modern opprotunities it is easier to obtain nutrients but also easier to overeat with less requirements for energy expenditure.
We need to have moderation but variety, plant food in the diet should certainly outnumber meat intake but this is also the basis of most dietary recomendations.
Looking back to paleolithic diets does not really help. Life expectancy should also be taken into acoount. When we learned to cook we imporved our nutrition. In more recent times we have growth taller, live longer and due to good nutrition and other medical and sanitation devepments on the whole has better health and quality of life.
To say if meat was safe in the past, it must be safe now does not allow for the changes in the meat and meat products that we eat. There is a considerable evidence base for red and processed meats to increase colon cancer risk (WCRF 2007). The key is moderation and dose effects.
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Dietitians all over the world strive to help fight obesity and other food related diseases. I am sure that most hospitals turn a sharp eye on healthy food according to contemporary knowledge. There are databases covering this topic, e.g. USDA. On the other hand, different patients have different needs relating their diets.
Which software and applications can you recommend for use in a hospital food planning system that takes into account nutritional data for creating healthy diets?
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There are several options, each with their own pros and cons. I use Nutritionist pro and mostly like it. But there are other options.
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How can Life Style Adaptation through Continuous blood Glucose Monitoring be used to prevent obese individuals from developing type 2 diabetes?
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The high carbohydrate and fatty diet is the cause for both Diabetes and obesity. As carbohydrate rich food in the diet causes excess release of the insulin in initial stages in a period of time it leads to insulin insufficiency. Where as high fat content diet causes hyperlipidemia and obesity and also fatty liver , as liver also regulates blood glucose. So, both should be taken less. Fiber rich food with good amount of protein is beneficial.
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Go to the NCI website ( riskfactor.cancer.gov/diet/screeners/fat/ )and look for the NCI fat screener. Gladys Block also has some short screeners, she is with NutritionQuest.
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We have used COBAS ISE, as well as atomic absorption spectroscopy and are getting low, hypontraemic (<130mmol/L) values. Have tried Li heparin as well as K EDTA made no difference.
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Thank you Karl- but no- we are using different standards but you may be right that we need to change the range of the standards.
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Interdisciplinary is one of the most key factors to cross the boundaries of traditional studying and research. It is a key point where innovation and novelty can start. So what you do think is its role in the field of Nutrition? Do you think that nutritionists are familiar with the term or the start point should be the description of it in Nutrition?
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Its the Great Area to work with, but the space is occupied by Pharmaceutical Comp. Formulating supplements for health is vast space. Formulating nutrition to augment Health outcome is still Naive in India. I would be interested to collaborate with such team
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Well, many researchers are active in Nutrition/Nutrition related fields. However, we do not see much collaboration among nutritionists and food scientists/technologists. Just look at the affiliations of authors in articles; most of them all from Nutrition departments/schools. Or take a more simple look to the universities which provide nutrition degrees; there is just THE Nutrition Department in many of them, no sign of Food Science/Technology.
What do you think is the most important cause of this gap? Shouldn't it be "one voice, one vision, for better Nutrition'? Don't you think that a project in Nutrition consisted of a food scientists and a nutritionist may have a better result and a better translation of result into the real life and industry?
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Dear Thomas,
It is not about the collaboration of "all" nutritionists. It is about being open to collaborations and looking forward to it. Being just straight minded about one field is against the interdisiplinarity which brings innovation and creativity into the field and I am telling it as both a nutritionist and food scientists.
No doubt that humans lived with out food industry for a long period, but we are not talking about cave mans anymore. Life styles changed, human behaviors changed, and so as the physiological concepts of human body. So if persons involved with food, do not collaborate, the future path will not be so clear or even promising.
What I am trying to imply here is the lack of trust and openness between the researchers of these fields. To be honest, I even feel anger in your sentences. Anger for food science and that is the draw back which many nutritionists have.
I agree that there are conflicts in the industry due to many reasons, but nutritionists are a part of food chain too. They need to play their roles. Industry has fund and resources, nutrition has well designed research. Who can say that a true and healthy collaboration will do harm?
I really hope that we get to a conclusion of seeing more friendship in these two fields.
Regards.
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We are building a databank on canine (=dog) nutritional needs and availability and need all kind of data that you would have on canine species food componentsand canine nutritional needs so that we would not need to start from scratch. Also we would be interested in getting nutritional content data of food from different countries to work with. Also we would need data on dog foods. Is anyone interested in collaborating?
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Are you aware that a software already exists? Maybe that's saving you of a lot of work. See www.dietcheckmunich.de
Do you think that there are certain food supplies to be offered for addictive patients as part of their therapy?
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From your experience, do you think that food can help addictive patients to improve their mood? And what do you recommend?
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....yes, there are several options ! Its all depends what the former addict is taking in regad to an agenet to perecevnt a relapse i.e. natrexonbe sc, buprenorphine, etc. Nex, ewhat are his main oproblems, sleep disturbances, drug craving, or ? what kind of a diet is he/she on ? what is his/her 25-hydroxycalciferol (D3) level ? With these info you may come back and we will dig deeper regrds E. Freye . MD
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Geriatric population increases in the world day by day, most of them have different types of problems such as swallowing, indigestion, CAD, CVD, diabetes etc. due to all these problems there is a need to develop specific foods especially for older population (aged 60 and above). Can anyone recommend research papers relating to this research?
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It is to be published in the European Journal of Clinical Nutrition (EJCN). Interested members should message me your emails and institutions. Thank you.
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The literature is mixed up between the two
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In stable patients without signs of metabolic decompesation, there is no need to reduce protein intake. In patients with hyperammoniemia or clinical signs of encephalopathy it is opportune to reduce proteins in the diet, which could been supplemented by branched chain amyno-acids.
I have found a couple of very interesting research papers, unfortunately they are in Portuguese. Would anyone know where I could get the translated?
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I am hoping to use these papers in a literature review
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Would anyone have knowledge or literature references to share on which vitamins or minerals would be beneficial as markers of a healthy diet? The method used is a 48-hour dietary recall and the nutrients used in the analysis should be fairly reliable in a study population of approx. 300.
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Are you looking at nutrients in the dietary intake or nutrient content from hair, skin, urine, blood and nails?
If the former then you should look for compliments of nutrients.  For example for bone health look for calcium, Vitamin K2, Vitamin D, magnesium and phosphorus.  All are necessary for healthy bone.  For immune system, skin, and bodily function look for water soluble vitamins B and C and vitamins A, E, and K1.  Then look at protein content and types of carbohydrates.  These should get you started.  Here are some newer books to look at:  Saunders Elsevier 'Biochemical, Physiological and Molecular Aspects of Human Nutrition' and Staci Nix · Elsevier Mosby  'William's Basic Nutrition and and Diet Therapy book'.
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I am would be very grateful for any recommendations how to investigate best the nutritional habits in pregnancy a subsequently in a cohort of mothers as well as children up to 3 years of age - it is intended a longitudinal study with some sort of combination of FFQ questionnaire and food records (3-day or 1-day record). I don't know much about the quality of available questionnaires - what is the best method to get the best data? Or where is it possible to get the questionnaires? I will be very grateful for any suggestions...J.
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Julie, MoBa has put their questionnaires including the mother's diet during pregnany online. Have a look here:
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In traditional Indian diets bitter gourd is considered as diabetes controlling i.e hypoglycemic agent but literature published by NIN shows that it is hypocholesterolemic. In fact, processing techniques involved to prepare vegetable may destroy its medicinal quality as most of the times high fat and sugar or jaggery and lime juice or tamarind pulp is used to get rid of its bitterness.  
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The answer is yes, But the fact are as follows
In addition to being a food ingredient, bitter melon has also long been used as a herbal remedy for a range of ailments, including type 2 diabetes.
The fruit contains at least three active substances with anti-diabetic properties, including charantin, which has been confirmed to have a blood glucose-lowering effect, vicine and an insulin-like compound known as polypeptide-p.
These substances either work individually or together to help reduce blood sugar levels.
It is also known that bitter melon contains a lectin that reduces blood glucose concentrations by acting on peripheral tissues and suppressing appetite - similar to the effects of insulin in the brain.
This lectin is thought to be a major factor behind the hypoglycemic effect that develops after eating bitter melon.
precautions to be taken are
If you’re thinking of adding bitter melon to your diet, make sure you limit yourself to no more than two ounces of bitter melon (or more than two melons) a day, as excessive consumption can cause mild abdominal pain or diarrhoea. 
If you are considering using bitter melon for glycemic control, you should consult your doctor or healthcare professional first to check that it is safe for use alongside your prescribed diabetes medication, as there is the risk that taking bitter melon together with these drugs and/or insulin could cause hypoglycemia (extremely low blood sugar
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Looking to build a policy case for local foraging in food-disenfranchised communities.
I have seen Rickman et al. 2007 as well as Johnson et al. 1985, and I'm chasing down references within those. But other threads from other academic arenas would be greatly appreciated.
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Thanks Joan! I will take a look and follow up.
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Looking to build a policy case for local foraging in food-disenfranchised communities.
Related articles with implications for this question would be appreciated as well.
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Thank you, Dr. Alam. I at least now have the keyword "community nutrition" to focus my search. We'll see what's out there....
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South Asian and some African countries are facing acute shortages of iron and zinc, how we can develop new food products to combat the iron and zinc deficiency problem in underdeveloped countries by using their own resources?
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It's clear that the phytic acid can be reduced the iron and zinc availability in animal and human nutrition. For reaction between mineral and phytic acid the pH of intestinal tract are very important, and if you can reduce the pH of the intestinal tract with the increasing the feed ingredients and nutrient to the foods that able to reducing the pH, you can increasing bioavailability of these nutrients. On the other hand vitamin c and vitamin A also can be help to the more absorption of iron.
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I am researching about how nutrition can help patients during chemotherapy treatment and how to prevent obesity with these patients?
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During chemotherapy, a calculated neutropenic diet is provided to the patients. Which means you take there BMR, and multiply it by activity factor and stress factor depending on their hight weight age activity rate and the stress factor or level of the patient to know how much energy is needed and you study the type of food according to neutropenic diet with continouse monitoring,
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I need to give a short presentation about cancer nutrition.
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There are no conclusive studies on this topic.
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PS all patients Caucasian
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Very nice paper, and thanks to cite one of my first papers!
But, I am sorry to notice that in this paper, again, arginase 1 activity is defined as limited mainly to liver. Arginase 1 expression is controlled by exogenous arginine and arginase 1 is present also in red blood cells (RBC), not only in liver! Therefore, Arginase 1 concentrations in RBC and availability of arginine as substrate for eNos and/or iNOs in may be of pivotal importance when evaluating peripheral vasomotor efficiency. Moreover, recycling of citrulline to arginine in peripheral endothelium is dependent both on availability of aspartate exported from citric acid cycle, which is blunted if beta-oxydation becomes prevalent on glucose full oxydation, and maintained expression of the enzymatic path.
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I would like to design a trial to assess vitamin C benefits on systemic inflammatory diseases.
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Yes, Stehhano, the short answer here would be that vitamin C (and I do not mean the oversimplified vitamin called ascorbic acid, but its immensely more bioabsorbale and friendly form as occurs only in nature) reverses the proinflammatory cytokine response to an anti-inflammatory response, which would improve immunology and metabolic processes. I believe the Orthomolecular Medicine school of thought pretty well nails down this question. 
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I'm interested in assessing the properties of skin in orthopaedic trauma patients, in particular instrumented measures of 'thickness' and elasticity. Could anyone please advise the best methods/instruments to use? I'm aware of the Ballistometer and Cutometer and obviously skin fold callipers.
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Many thanks! I'll check this out and the references you suggest.
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Would you recommend measuring it on two different VAS or is it one dimension?
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I disagree with Judith- in so far as hunger and appetite are different constructs-
I would say more as they are both the same construct (a motivation to eat) but could be driven either by the homeonstatic (need for energy nutrients etc) or hedonic (how much we like/want something)-
The measure of energy intake (when truly ad libitum) is a more useful tool for measuring satiety, especially if you are trying to explain body weight changes.
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There are many minerals, vitamins and other food constituents that we need for optimal health. Sufficiency or excess of many key nutrients and other aspects of human nutritional status can be assessed through the analysis of biological samples. If you want to know about the nutrition status of your research participants, patients or clients, which nutrients and nutritional conditions are most important to you. To make it clear, the goal here is not to assess one or two specific nutrients because of a particular research question or prompted by clinical symptoms. This is strictly for global, non-targeted nutrition assessment. The preferred portfolio of assessment indicators will obviously depend on the target group and area of interest, so it would be helpful to hear about the rationale for the selection.
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We have Anthropometric measurements, clinical examination for signs and symptoms, Biochemical analysis for any biochemical indicators, and Diet history or dietary assessments to help you find out the deficient nutrients from ones diet.
Under Anthropometric assessment, we need to find parameters like, Weight, height, Age, Waist hip ratio, %body fatness, Skin fold thickness and many more. This helps us find the current nutrition situation and status of this client.
Clinical assessments: this will provide detection of nutritional deficiencies by examining the different body organs like eyes, nails, fingers, tongue, muscles bone stomach and so on..
Biochemical assessments help us find specific biochemical makers relating to specific nutrient deficiencies or toxicities. For example serum, albumin, urine.
Dietary assessments: From the previous diet records of the patient, we can tell the missing or excess nutrients in the diet, these methods include, FFQs, 24 hr recall, food records etc.
From these, just pick the most relevant to your study according to your target population and which condition you are investigating. But you can't miss to have some few anthropometric measurements in you study if your dealing with nutrition status.
Goodluck!
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It's an individualised system of calorie intake.
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Ales goggle "hand portion diet USA today"
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I am wondering if somebody with some experience in PCR and laboratory analysis could help me. I would like to offer genetic testing for nutritionists, but as a panel of genes. Any suggestions would be appreciated.
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I would want to get involved in the research that looks at interconnections between nutrients and their impacts (whether negative or positive) on cancer development/treatment from both in vitro and in vivo perspectives? I guess this is the relatively new area of nutrigenomics and personalized cancer medicine
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Hi Yaryna!
A few year back when I was at the UofA there was a researcher at the Cancer center looking at the nutritional side and substrate usage by cancer patients. Her name is Vickie Baracos and here's the link
Not sure she is deep in the natural treatments of cancer, but interested in the nutrional side of cancer.
Hope this helps
Cheers
Virgilio
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I would like to do research on staff knowledge in renal nutrition as a survey. Does anybody know any previous study on this topic?
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Clin J Am Soc Nephrol 2010;Mar,5(3):490-6, Berns JS. He looked at Nephrology Fellows self-perceived competency after Nephrol training. As for Nutrition, 12.8% indicated they had little or no training; 51.9% felt they had some training, but not enough to feel competent.
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I am looking to know more about the role nutrition plays in drug addiction/rehabilitation. I have taught nutrition in various drug rehabilitation facilities internationally and I have noticed that the patients are lacking in good nutritional foods that can and will aid the body in healing itself. Thus, my theory is that poor nutrition is keeping drug addicts from reaching true rehabilitation.
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Hello Devra, drug is a general word. People may be addicted to legal
drugs like sugar causing sugar addiction which may lead to diabetes and
high blood pressure, nicotine where a withdrawal may lead to massive
weight gain, antidepressants like Prozac which may lead to a weight gain
of 20-30 kg within the first three month of intake. Also a legal drug may be
fast food combined with soda pops loaded with sugar which lead to depression
like symptoms caused by low BDNF which is crying for compensation with more
fast food as one of the self rewarding methods.
There are ways out of misery by changing food. But things with dopamine increase
are not so easy and may in my opinion only contribute a little.
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Vitamin D deficiency is common in patients with inflammatory bowel disease. Some studies in non-IBD patients are in favor of oral therapy versus injection therapy of vitamin D deficiency. Considering possible lower absorption of vitamin D in IBD patients; however, which route of therapy do you recommend?
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I would also go with oral first. Intersestingly in stable remission IBD the effect of oral D is better during the non sunny months. Measuring vitamin D lvels would help to guide dose and route
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I am looking to see how effective Ibogaine is in long-term treatment and recovery from drug addiction. I am also looking to see if diet adds to its efficacy, if there is any research out there that has taken a look into ones diet while doing ibogaine.
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Proton-pump inhibitors like omeprazole appear to reduce calcium absorption from calcium carbonate more than from calcium citrate, but how do they affect the absorption from dietary intake from foods like milk, cheese, spinach, etc?
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Dear Dick,
A class of drugs called proton pump inhibitors (PPIs) have become the most common medication used to suppress stomach acid production in people with reflux.
PPIs are believed to affect calcium metabolism by promoting accelerated loss of calcium from the bones in addition to impairing absorption of calcium from the diet. They have also been shown to impair absorption of magnesium, another mineral important to bone mineralization. PPIs can promote "hypermotility" of the gut , you may say that they can cause diarrhea in some users. Sometimes, this diarrhea can be misdiagnosed as IBS.they can cause food intolerances.
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If any, which combination of nutrients can provoke rapid weight gain? Which kind of nutrient supplementation can be combined to achieve this?
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Callisthenics is a good form of exercises that helps to stimulate lean muscle growth, results can be moderately rapid if put in combination with a healthy diet and sufficient sleep, as it allows the body to recover.
Can anyone suggest the assessment method of IN VITRO bioaccessibility and bioavailability of bioactive molecules ?
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I need simple/easy methods for assessing the bioaccessibility and bioavailability of bioactive molecules of plant products.
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You can assess bio-availability using Caco2 cell lines
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Should we supplement diet with phytosterols, or modify diet, adding nutrition products rich in phytosterols? What products should we enrich diet to provide the right amount of phytosterols per day?
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I also think that a proper, balanced diet tailored to individual requirements is the best solution.