Matthew KadeyMatthew Kadey, MS, RD, is a James Beard Award–winning food journalist, dietitian and author of the cookbook Rocket Fuel: Power-Packed Food for Sport + Adventure (VeloPress 2016). He has written for dozens of magazines, including Runner’s World, Men’s Health, Shape, Men’s Fitness and Muscle and Fitness.
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With its deluge of pies and creamy dips, the holiday season can be a dangerous time for diets, leaving people with extra New Year poundage to work off
in the gym. It doesn’t have to be: A simple switch in meal-planning mindset can help people keep their portions in check, according to a study presented in
July 2018 at the annual meeting of the Society for the Study of Ingestive Behavior, a global conference for eating research experts.
Lentils are cheap and easy to prepare while providing a nutritional bounty for a low caloric cost, yet they are not quite a common ingredient in the average American diet. Two new studies suggest this humble legume could be an ally in the battle against diabetes. Researchers reported in the journal Clinical Nutrition that among 3,349 participants, those who consumed the most lentils over 4 years had a lower risk of developing type 2 diabetes than those who ate the least.Read More
It will soon be easier for consumers to make better food and beverage decisions when eating out or on the go. The U.S. Food and Drug Administration (FDA) has moved forward with a food labeling law that requires restaurants, grocery stores and convenience stores with 20 or more locations to post calorie counts for standard menu items. Proponents say calorie disclosures on everything from muffins to lattes to Happy Meals will offer more transparency and will likely encourage diners to downsize their consumption.Read More
Our bodies host a huge population of microorganisms, dubbed the human microbiome. In recent years, the makeup of critters in our guts has been linked to a plethora of conditions, including depression, heart disease and obesity. And now bug-friendly scientists at the University of California, San Diego School of Medicine have presented initial findings from the American Gut Project, a crowdsourced initiative that analyzes people’s survey responses and fecal samples to better understand how things like diet, lifestyle and disease affect the human microbiome.Read More
One look at the dairy-free milk aisle and it’s clear that food companies are on a tear. Nondairy milk sales in the U.S. increased by 61% from 2012 to 2017, according to the research firm Mintel. For a variety of reasons, from lactose intolerance to the perceived unhealthfulness of cow’s milk, more consumers are floating their cereal in liquids that no longer seem nontraditional. Here’s how some of the moo-free contenders stack up nutritionally.Read More
Here’s another good reason for people to reduce their Buddha-bellies: improving their vitamin D status. According to data presented at the 2018 European Society of Endocrinology’s annual meeting in Barcelona, Spain, researchers from the Netherlands found that more body fat around adults’ waistline is associated with lower vitamin D levels. Beyond raising the risk of weak bones, poor vitamin D status could set the stage for other health issues, including heart disease and compromised immunity.Read More
No wonder social media feeds are packed with pictures of overflowing smoothie bowls: It appears people feel the types of foods they consume play a bigger role in their health goals than the volume they eat. As a result, a study from Vanderbilt University published in Management Science suggests that those who are trying to maintain a healthy body weight or wishing to shed a few pounds might be prone to overeating “healthy” items like nuts, granola and avocados. The upshot: The public should be educated about practicing portion control—for foods of all kinds.Read More
Many people can’t resist the temptation of homemade chocolate chip cookies in the break room or leftover Halloween candy circulating among the cubicles. A Centers for Disease Control and Prevention study of 5,222 employees across the U.S., using data from the U.S. Department of Agriculture’s National Household Food Acquisition and Purchasing Survey, documented this challenge.Read More
We now have more reason to go nuts for nuts (and seeds!). In a joint study by American and French researchers published in April in the International Journal of Epidemiology, rates of cardiovascular disease among 81,337 subjects during a mean follow-up time of 9.4 years were 60% higher in those who consumed the most protein from meat, while rates of this deadly ailment were 40% lower in those who ate the most protein from nuts and seeds.Read More
It’s increasingly looking like the reported health benefits of drinking alcohol (hello, French paradox) is another case of something being too good to be true. A large international investigation published in The Lancet in April studied data from nearly 600,000 current drinkers in 19 countries. Researchers found that drinking about 100 g of alcohol—around five pints of beer or five 175-milliter glasses of wine—per week is the safe upper limit.Read More
America has become a nation of snackers and around-the-clock eaters. But for people who want to get healthy, it might be a good idea to avoid the kitchen more often. Intermittent fasting—cycling between periods of normal consumption and periods of lower calorie intake—has become increasingly popular, and research is starting to show that the approach has promise for weight loss and other health measures.Read More
Ballooning portion sizes are considered a major player in the startling rise in obesity rates in recent decades, but current research points to evidence that we can turn this around.
A study in the April edition of The American Journal of Clinical Nutrition showed that exposure to smaller food portions can recalibrate people’s perception of how much is enough. In the first of three experiments, volunteers randomly ate either larger (440-calorie) or smaller (220-calorie) portions of the same quiche-and-salad meal.
We know foods like deli meats, pizza and potato chips have lots of sodium. But salt also sneaks into less obvious foods, like bread. A 2018 survey by World Action on Salt and Health in London looked at 2,318 bread products from 32 countries (including the United States) and found that more than half of the breads had over 500 milligrams of sodium per 100-gram portion (about 2 slices of packaged bread). Even worse, a third of all breads delivered more than 1,130 mg of salt for every 100 g.Read More
We have more proof that diet plays a huge role in staving off some of today’s biggest killers. Nearly half of all U.S. deaths from heart disease, stroke and type 2 diabetes in 2012 could be attributed to substandard eating habits, according to research published in JAMA in 2017. The study was based on death certificate data and funded by the National Institutes of Health and the National Heart, Lung, and Blood Institute.Read More
Here is just one more reason why playing a sport is healthier than sitting on the couch watching a game. Researchers from NYU School of Medicine analyzed advertisements associated with the 10 professional sports organizations most popular among fans aged 2–17. Focusing on ads on TV, YouTube and team websites, the scientists set out to determine whether marketing was influencing the consumption of certain foods and nonalcoholic beverages.Read More
If we want adults to eat a healthier diet, we should get them cooking more often when they’re young. That’s the conclusion of a report published in the May edition of the Journal of Nutrition Education and Behavior. The findings drew on data from the Project Eating and Activity in Teens and Young Adults longitudinal study in the Minneapolis-Saint Paul area.Read More