Mark Whittaker’s Post

Cutting Back on Just One Amino Acid Has Been Found to Increase Lifespan by 33% Recent research has shown that reducing intake of the essential amino acid isoleucine can slow aging and even extend lifespan, raising questions about whether similar effects might be achieved in humans. Isoleucine, which we get from foods like eggs, meat, dairy, and soy, is crucial for building proteins, but too much of it may negatively impact metabolic health. In the study, a group of genetically diverse mice was placed on three different diets: a control diet with 20 amino acids, a diet with a general reduction of all amino acids, and a diet where only isoleucine was reduced. Mice on the low-isoleucine diet lived longer and experienced improved health in areas such as muscle strength, endurance, and blood sugar control. Males had a 33% lifespan increase, while females saw a 7% increase. These mice also stayed leaner despite eating more calories, burning energy more efficiently without increased activity. Researchers are hopeful these findings could be applied to humans, potentially leading to diets or drugs that could delay aging. However, translating these results is complex due to the intricate nature of human diets, and more studies are needed to understand how isoleucine restriction might work in people.

“Observational Studies” - The New Wave of Confusion in Nutrition Xylitol, a plant based sugar alcohol hitherto believed to be the safest sugar substitute has now turned out to be a badass for the heart and the brain according to a new study. Latest Mayo clinic study reveals a startling connection between energy drinks and sudden cardiac arrests. Drinking coffee is the way to longevity vs coffee leading to high cholesterol and coronary heart disease. Yet another study comes out to say that diet soda can cause early death. What the heck’s the matter? Who are these people who churn out such contradictory and worrisome reports that are circulating in large numbers in the media that leave us perplexed and frustrated. This is how it all begins. Scientists need to make publications to keep their jobs. They need funding to survive and they need to publish to get funded. Some take the easier route - the “nutritional studies” because “food” has become a hot topic of discussion in this century. You can actually navigate the outcome (results) the way you want it to be - changing the variables. At this point the news media enters the fray in a bid to also survive (if you didn’t know). People like to hear and watch stories on food and health all the time. Observational studies can only tell us about the relative risk and not the absolute risk. So, relax and don’t get stressed next time you hear or read such things. Zareer Patell

🔬 Exciting Research Presentation 🔬 I'm thrilled to share that I recently presented a poster at University of Leeds on "The Effect of Novel Alternative Proteins Consumption on Human Gut Microbiome and Health Outcomes". This research is particularly timely given the growing interest in sustainable and healthy protein alternatives. 🌱 Key Findings: 1. Both mycoprotein and pea protein positively affect gut microbiome composition, increasing beneficial bacteria and short-chain fatty acid production. 2. Mycoprotein showed stronger cholesterol-reducing effects, with studies reporting up to 13% decrease in total cholesterol and 12.3% in LDL cholesterol. 3. Pea protein offered more immediate amino acid availability post-consumption, while mycoprotein provided a more sustained release over time. 4. Both proteins demonstrated potential benefits for gut health, cardiovascular function, and muscle synthesis. 🧪 Methodology: The systematic review followed PRISMA 2009 guidelines, utilizing PubMed, Scopus, and Web of Science databases. Conducted a thorough risk of bias assessment using the ROBINS-I tool (Sterne et al., 2016) to ensure the quality of the findings. 🔍 Quality Assurance: Risk of bias in selected studies was independently assessed, evaluating them as low risk (+), moderate risk (-), or serious risk (X). This rigorous approach, following recommendations from the Cochrane Handbook of Systematic Reviews of Interventions, resulted in: 1. A traffic light plot for each study (Figure 3 in the poster) 2. A summary plot presented as percentages across all 8 included studies (Figure 4 in the poster) This assessment strengthens the reliability of the conclusions and provides a clear picture of the quality of evidence in this field. 🌍 Implications: This research contributes to our understanding of sustainable nutrition sources and their impact on human health. As we face global challenges in food security and environmental sustainability, exploring alternative proteins becomes increasingly crucial. I'm grateful for this opportunity to contribute to the field of nutrition and gut health. Looking forward to further research in this exciting area! #AlternativeProteins #Mycoproteins #PeaProteins #GutHealth #Nutrition #SustainableFood #Vegan #Research #PostGraduate

Science News from research organizations Protein in soy may reduce the risk of heart failure by affecting gut bacteria Date: November 15, 2024 Source: Nagoya University A research team from the Nagoya University Graduate School of Medicine has discovered a promising way to slow the progression of heart failure in mice. They fed mice a diet rich in the soybean protein, β-conglycinin (β-CG), which can support heart health by influencing gut bacteria. Their analysis revealed that the soybean protein rich diet increased the production of the short-chain fatty acids (SCFAs) in the intestine that play a role in protecting the heart. Their findings were published in Clinical Nutrition. Many people with heart problems try to eat a nutritious diet to reduce their risk of disease. As part of a healthy diet, soybeans have long been recognized for their antioxidant and anti-inflammatory properties. Based on this, the researchers suspected that proteins in soy may help prevent heart damage. https://lnkd.in/gDSVNq_8

How can we make dietary recommendations for the masses when whole grains improve glycemia in some persons but not in all persons? Fortunately, help is on the way! Congrats to Sisi Cao, Ph.D. and Jillian Pierson and all other members of the Bruno-Jiangjiang Zhu collaborative team for publishing an important report detailing how we're studying the putative benefits of whole grains to improve glycemia in persons with prediabetes. We expect that the inter-individual benefits of whole grains on hyperglycemia will be explained individuals' gut microbiota and microbial metabolomic signatures. Information from our underway clinical trial will help to create an evidence-based precision nutrition framework that can improve the metabolic health of millions of persons afflicted by prediabetes. -Ari Bond, Andrew Gold, Devin Peterson, Matthew Teegarden, Ph.D., Shiqi Zhang, Huan Zhang, Xiaokui Mo

I’m thrilled to announce the publication of my paper titled “Structural and in vitro starch digestion of wheat flour noodles by calcium mediated gelation of low methoxyl pectin". In this study, we investigated the effects of low methoxyl pectin on wheat noodles and revealed that it can significantly retard starch digestion. The result of this study could aid in future health wellness and diabetic management. I’d like to extend my gratitude to my co-authors, Oni Yuliarti Nawawi Ph.D, Adeline Ik Chian Wong, and Jerome Jie Long Wong, who contributed to this project. Your support made this research possible! This is the link, hope you will enjoy reading it! 😇 #FoodScience #Nutrition

What is the impact of nutrigenomics on personalized nutrition and health? Nutrigenomics is a scientific field that explores the relationship between nutrients and genetic expression, aiming to personalize diets based on individual genetic profiles. It employs advanced tools like genomics, proteomics, and bioinformatics to enhance diet and health. The global nutrigenomics market, valued at $435.70 million in 2022, is expected to reach $2108.00 million by 2032, driven by the rising prevalence of chronic diseases and the increasing demand for personalized nutrition. Despite challenges like high testing costs, the market is poised for growth due to advancements in omic technologies and the popularity of telehealth services. Read more: https://lnkd.in/gsxBa_NK Connect with us today at https://lnkd.in/e9pisJmX and embark on a journey of informed decision-making. #Rdive #Nutrigenomics #PersonalizedNutrition #GeneticResearch #HealthAndWellness #DietAndGenetics #ChronicDiseasePrevention #Telehealth #MarketGrowth #HealthInnovation #FutureOfNutrition

Must-read: This is how nutrition science works. Could ice cream be healthy? Data say ’yes', scientists say 'no'. Find a result that fits in hypothesis: accept. Find a result that does challenge hypothesis: do further digging. And dig. And dig. Then be silent and search for other narrative. https://lnkd.in/gTFD5Tuj

Imagine stumbling upon a fascinating article about the history of human nutrition and health. 📚 It delves into the evolution of dietary practices and their impact on well-being, shedding light on a subject we all engage with daily. Here's a peek into what caught my eye: - Discoveries of early foods and how they shaped human diets over centuries. - Insights on traditional medicinal practices intertwined with dietary habits. - Evolution of scientific research in nutrition, offering new perspectives on health. The article on human nutrition's historical narrative truly got me thinking about how far we've come in understanding the importance of what we eat. 🍎💭 What are your thoughts on how our ancestors' choices still influence our diets today? Share your feelings and ideas below! https://lnkd.in/ddvyXsUp

Dietary proteins and their relationship with cognitive performance- what is the evidence saying? 🧠 🥩 🍖   In this new systematic review paper of randomized controlled trials, the researchers found there were some improvements in various outcomes including psychomotor speed, working memory, declarative memory and visuospatial memory that can be related to dietary protein intake. What comes as no surprise is the number of trials in NUTS over other protein sources 🥜 . You’ve seen a lot of chatter around nuts and cognition, but are there cognitive benefits across other protein sources? [Reference: https://lnkd.in/gHxh-bf9] There was one study in 2016 on pork with a chicken control, which authors reported ‘this suggests that merely changing the type of dietary protein provided by meat does not impact physical or cognitive function’. [Reference: https://lnkd.in/gUuBFEAD]. A 2023 paper concluded that ‘several micronutrients like B group vitamins and iron play a crucial role in cognitive health. High protein and low fat diets are protective against cognitive decline’. [Reference: https://lnkd.in/gPfU-qb2]    At the National Pork Board, we have a few studies in the works on pork and cognition, both observational and randomized controlled trials, so I am excited to add more to this list to see if the micronutrients and protein in pork can indeed have positive impacts on cognition and brain health 🧠   Pork contains important vitamins and minerals. In fact, a 3-ounce serving of pork is rich in protein, thiamin, riboflavin, niacin, vitamin B6, vitamin B12, selenium, and zinc, and a good source of choline, pantothenic acid and phosphorus. [Reference: U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov. (NDB# 10093)]    This content made possible by the Pork Checkoff. #pork #nutrition #science #cognition #brainhealth #dietitian