Rippe Health

Generative AI and Agent-Based Models (ABMs) are transforming marketing with the ability to develop accurate, adaptive, and consumer-centered strategies. ABMs model interactions among agents such as consumers, firms, and influencers to reveal behavioral patterns and campaign optimization. At the same time, Large Language Models (LLMs) are elevating content creation, customer experience, and campaign management. This survey addresses where these technologies overlap to power contemporary marketing innovations, resolving for privacy, scalability, and ethics. Drawing on empirical case studies and current advances in multimodal and reinforcement learning, the book targets hybrid frameworks as well as future paths in ethical AI, green algorithms, and additional personalization.

The effects of added sugars on various chronic conditions are highly controversial. Some investigators have argued that added sugars increase the risk of obesity, diabetes and cardiovascular disease. However, few randomized controlled trials are available to support these assertions. The literature is further complicated by animal studies, as well as studies which compare pure fructose to pure glucose (neither of which is consumed to any appreciable degree in the human diet) and studies where large doses of added sugars beyond normal levels of human consumption have been administered. Various scientific and public health organizations have offered disparate recommendations for upper limits of added sugar. In this article, we will review recent randomized controlled trials and prospective cohort studies. We conclude that the normal added sugars in the human diet (for example, sucrose, high-fructose corn syrup and isoglucose) when consumed within the normal range of normal human consumption or substituted isoenergetically for other carbohydrates, do not appear to cause a unique risk of obesity, diabetes or cardiovascular disease.

The American Heart Association recommends that women and men should not consume more than 100 or 150 kcal/day, respectively, from added sugars. Pure fructose in large dosages has been shown to adversely affect indices of cardiometabolic health in a variety of ways. However, pure fructose is rarely consumed, and it is unclear whether the same risks apply to the common sources of fructose in the American diet - sucrose and high fructose corn syrup (HFCS). The purpose of this study was to compare the effect on components of cardiometabolic health of fructose compared to other fructose containing sugars and glucose when consumed at levels typical of the American population. 268 individuals aged 20-60 years old were required to drink sugar-sweetened low fat milk every day for 10 weeks as part of their usual diet. All participants had been at a stable weight (± 3%) for 30 days prior to enrollment and were given recommendations on how to account for calories in the milk, but were given no further dietary guidance. The amount of milk consumed was individualized for each participant based on the estimated number of calories required to maintain body weight (via Miflin St Jeor equation) and random group assignment: Groups 1 and 2 - 9% estimated caloric intake from fructose or glucose respectively added to milk. Groups 3 and 4 - 18% of estimated caloric intake from HFCS or sucrose respectively added to the milk (50 th percentile population consumption levels of fructose, 180-360 Kcal). There was a small increase in body mass (162.2 ± 27.8 vs 164.2 ± 28.1 lbs, p<0.001) in the entire cohort, but there were no changes in HDL (52.51 ±12.77 vs 52.36 ± 12.40 mg/dl), CRP (1.63 ±1.77 vs 176 ±1.94 mg/L), fasting glucose (90 ± 6.50 vs 90.66 ±7.89 mg/dl), insulin (8.55 ±6.10 vs 11.20 ±39.32 (μIU/ml), HOMA measurement of insulin resistance (1.60 ±1.43 vs 1.74 ±1.29), or the glucose (13.28 ±2.53 vs 13.16 ±2.56 min*mg/dl) or insulin (2.52 ±1.32 vs 2.54 ± 1.57 min*mU/ml) area under the curve in response to an OGTT (all p>0.05). Small increases in waist circumference (80.88 ±9.45 vs 81.45 ± 9.46cm, p<0.001), abdominal fat measured by DEXA (36.31 ± 11.58 vs 36.84 ± 11.20% p<0.05), and Apolipoprotein B (86.53 ±25.79 vs 90.78 vs 25.62 mg/dl, p<0.001) were observed, but in all cases the type of sugar consumed had no effect on the response of any measure (p>0.05). The one exception was triglycerides, which increased in the entire cohort (101.56 ± 56.47 vs 111.70 vs 79.14mg/dl, p<0.01), but to a greater degree in the group consuming HFCS than compared to the group consuming glucose (98.20 ± 52.46 vs 129.03 ± 120.49 and 100.28 ±56.19 vs 99.86 ± 57.21mg/dl, p<0.05). These data suggest that when consumed as part of normal diet at typical levels the effects of sugars on cardiovascular risk factors are small and primarily limited to aspects of body composition even when levels are substantially higher than those recommended by the AHA.

BackgroundGiven the rise in obesity and associated chronic diseases, it is critical to determine optimal weight management approaches that will also improve dietary composition and chronic disease risk factors. Few studies have examined all these weight, diet, and disease risk variables in subjects participating in recommended multi-disciplinary weight loss programs using different dietary strategies.MethodsThis study compared effects of three dietary approaches to weight loss on body composition, dietary composition and risk factors for metabolic syndrome (MetS). In a 12-week trial, sedentary but otherwise healthy overweight and obese adults (19 M & 138 F; 38.7 ± 6.7 y; BMI 31.8 ± 2.2) who were attending weekly group sessions for weight loss followed either portion control, low energy density, or low glycemic index diet plans. At baseline and 12 weeks, measures included anthropometrics, body composition, 3-day food diaries, blood pressure, total lipid profile, HOMA, C-reactive protein, and fasting blood glucose and insulin. Data were analyzed by repeated measures analysis of variance.ResultsAll groups significantly reduced body weight and showed significant improvements in body composition (p < 0.001), and components of metabolic syndrome (p < 0.027 to 0.002), although HDL decreased (p < 0.001). Dietary energy, %fat and %saturated fat decreased while protein intake increased significantly (p < 0.001). There were no significant differences among the three groups in any variable related to body composition, dietary composition, or MetS components.ConclusionDifferent dietary approaches based on portion control, low energy density, or low glycemic index produced similar, significant short-term improvements in body composition, diet compositin, and MetS components in overweight and obese adults undergoing weekly weight loss meetings. This may allow for flexibility in options for dietary counseling based on patient preference.