Nutrition's role in extending healthspan: CRN-international symposium report.

Since last reviewed,1 several epidemiological studies have reported the substantial role of suboptimal nutrition in the risk and burden of stroke and illustrated the potential for dietary modification to reduce the global burden of stroke. I searched the Cochrane Library, PubMed, and MEDLINE using the search term stroke in combinations with the terms nutrition, diet, nutrients, foods, dietary patterns, risk, burden, epidemiology, randomised trial, systematic review, and meta-analysis for articles published between January 1, 2012, and June 1, 2017. I also searched the reference lists of articles identified by the search. I selected mainly articles published in the past 5 years but included older key publications. ### Case–Control Studies Diet quality was 1 of 10 potentially modifiable risk factors for stroke in the prospective INTERSTROKE study of 13 447 cases of acute first stroke and 13 472 age- and sex-matched controls with no history of stroke in 32 countries.2 Diet quality was derived from the modified Alternative Healthy Eating Index, which was based on daily servings of fruits, vegetables, nuts and soy protein, fish, meat, eggs, whole grain, and fried foods. Higher modified Alternative Healthy Eating Index scores have been associated with lower risk of cardiovascular disease in previous studies.3 In INTERSTROKE, individuals in the highest tertile for the modified Alternative Healthy Eating Index had a 40% lower odds of stroke (odds ratio, 0.60; 99% confidence interval [CI], 0.53–0.67), and individuals in the second tertile had a 23% lower odds of stroke (odds ratio, 0.77; 99% CI, 0.69–0.86), compared with those in the lowest tertile.2 Individuals in the lowest 2 tertiles contributed substantially to the population attributable risk of stroke (population attributable risk, 23.2%; CI, 18.2–28.9) compared with the highest tertile of modified Alternative Healthy Eating Index.2 Diet had a stronger association with stroke in individuals older than 55 years …

The rampancy of non-alcoholic fatty liver disease (NAFLD) has intensified in recent years, making it a significant health issue. It comprises simple steatosis, nonalcoholic steatohepatitis (NASH), fibrosis, cirrhosis, and hepatocellular carcinoma (HCC), among other hepatic injuries. Numerous aspects, such as environmental (dietary practices and routine exercise) and acquired (genetic/epigenetic) hazards, influence the susceptibility to NAFLD. In NAFLD, the most important therapeutic objective is weight loss through a hypocaloric diet. No drug choices are right now endorsed for the cure of NAFLD. Dietary changes and exercise remain the mainstays of NAFLD treatment. The significance of following a Mediterranean diet, low-carb diet, intermittent fasting, and DASH diet appears to have beneficial effects. The liver is negatively impacted by macronutrients such as meat proteins, trans fats, simple carbohydrates, and saturated fats (SFA). On the other hand, the liver is thought to benefit from Omega-3 fats, proteins derived from plants, dietary fibers, monounsaturated fats (MUFAs), polyunsaturated fats (PUFAs), and PUFAs. This review provides a complete rundown of dietary principles to combat the rising burden of NAFLD, focusing on and understanding how diet affects metabolism and the liver and also discusses the role and significance of nutrition and diet interventions in treatment of NAFLD.

The aims of this study were to document the extent of nutritional content in U.S. dental hygiene program curricula; identify program directors' opinions, perceptions, and barriers to expanding nutritional content; and evaluate if a proposed nutrition curriculum model would be beneficial. This mixed methods study involved quantitative and qualitative aspects. An invitation letter was sent to all 335 directors of entry-level U.S. dental hygiene programs. In response, 55 directors submitted nutrition course syllabi from their programs (16.4% of the total) for the quantitative analysis. In addition, 14 nutrition instructors and ten program directors were interviewed regarding their perceptions and opinions of nutrition education for dental hygiene students. All aspects of the content analysis results revealed that nutrition content in entry-level dental hygiene programs is diverse. Some programs did not include nutrition content, while others provided oral and systemic nutrition intervention subject matter. Some programs offered multiple clinical nutrition applications and patient contact opportunities while most required none. The interview results disclosed a variety of opinions and perceptions of dental hygienists' role in nutrition. Several interviewees viewed dental hygienists' role in nutrition to be an integral part of patient care, while others indicated no role or providing caries prevention counseling only. Although dental hygienists are expected to provide nutrition assessments and interventions, no standards or standardized competencies exist for nutrition in dental hygiene education. A standardized nutrition model could be beneficial for entry-level programs to ensure dental hygienists possess basic knowledge to perform nutrition assessments and intervention to address Healthy People 2020's intervention initiatives.

The IV Jornadas Lusófonas de Nutrição is an academic event that aims to analyze several emerging themes in the area of nutrition sciences, highlighting the importance of nutritionists in their most distinct areas of activity, with special attention on the role of nutritionists’ clinical practice, sports and child nutrition, and politics. This event has the participation of several specialists in clinical nutrition, public health, and other specialties, so the presence of nutritionists, researchers, doctors, nurses, pharmacists, food engineers, and other health professionals and the agri-food industry is of particular interest.

Allogeneic Hematopoietic stem cell transplantation (HSCT) offers a potential cure for patients with hematologic malignancies. Unfortunately, graft-versus-host disease (GVHD) remains a major obstacle to the greater success of this treatment. Despite intensive research efforts over the past several decades, GVHD is still a major cause of morbidity and mortality in patients receiving allogeneic HSCT. The genetic disparity between donor and recipient is the primary factor that dictates the extent of alloimmune response and the severity of acute GVHD (aGVHD). However, some nongenetic factors are also actively involved in GVHD pathogenesis. Thus, identifying host factors that can be readily modified to reduce GVHD risk is of important clinical significance. We are particularly interested in the potential role of nutrition, as a nongenetic factor, in the etiology and management of aGVHD. In this article, we summarize recent findings regarding how different routes of nutritional support and various dietary factors affect aGVHD. Since diet is one of the most important factors that shape gut microbiota, we also provide evidence for a potential link between certain nutrients and gut microbiota in recipients of allogeneic HSCT. We propose a shifting role of nutrition from support to therapy in GVHD by targeting gut microbiota.

Nutrition has a direct bearing on the health of the geriatric patient. For the rapidly growing elderly population, nutrient deficiencies are a reality, especially deficiencies in calcium, iron, vitamins A, C, and the water-soluble B vitamins. The risk of malnutrition increases with the progressive physiological and socioeconomic changes of aging. The quality of the diet can be further compromised by physical and mental disabilities, chronic alcoholism, overmedication, and diseases such as cardiovascular diseases, diabetes, cancer, reduced immunity, and osteoporosis. Geriatric patients may be undernourished on entering the hospital. Many questions remain concerning the nutritional status, nutritional requirements, cause of deficiencies, nutrient supplementation, drug treatment, and the role of nutrition in the overall care of the elderly patient.

70 - The Role of Nutrition in the Modulation of Sex Steroids

The role of nutrition and physical activity in frailty: A review

The role of nutrition in immunity in infants and toddlers: An expert panel opinion

IntroductionThe role of nutrition in Attention-Deficit, Hyperactivity Disorder (ADHD) and other neurodivergent conditions is of growing public and research interest. There is little research reporting vitamin, mineral and omega-3 fatty acid levels in ADHD and brain health.MethodsThis study presents nutritional and psychological data from a community UK sample of children (n = 47, Mean age: 10.1 years) and adults (n = 10, Mean age: 29.8 years) with ADHD, autism, dyslexia and other neurodivergent conditions (total n = 57). The participants undertook a blood draw which measured a range of vitamins, minerals and omega-3 fatty acids as well as food allergies and food intolerances which were then correlated with psychological symptom scores measuring ADHD symptoms.ResultsThe key findings, revealed that both children and adults presented with a range of insufficiencies in key nutrients which facilitate neurotransmitter function and, which are deemed as brain-essential, namely omega-3 fatty acids, zinc, B-vitamins and vitamin D. Furthermore, significant relationships were observed between nutrient levels and ADHD symptom severity in the children’s group. For example, red blood cell magnesium was negatively correlated with the Conners CI-Parent Rating Scale (CPRS) Disruptive Behavior scores (rho = −0.597, p = 0.024). The omega-3 index (sum of EPA + DHA as a percentage of total fatty acids) was negatively correlated with their Learning and Language Disorder scores, (rho = −0.601, p = 0.018). Magnesium levels were also associated with overall ADHD symptom severity (rho = −0.612, p = 0.02), implying that the greater the severity of ADHD symptoms, the lower the magnesium. This clinical cohort also presented with a range of food intolerances with over 80% of participants presenting with high reactivity scores to cow’s milk, other dairy, and casein, and just over half the sample intolerant to wheat and wheat gluten.DiscussionThis is a novel study which presents preliminary data and insights in the role of nutrition in ADHD and neurodivergence. and relationships between nutritional insufficiencies and ADHD-symptoms. It specifically demonstrates a range of food intolerances and relationships between nutritional insufficiencies and ADHD-symptoms, which warrant further exploration in larger case-control groups.

None declared.

Good mental health is the foundation of children and young people's emotional and intellectual growth, underpinning the development of confidence, independence and a sense of self worth which is vital to their future. However, today one in 10 children aged between five and 16 years have a clinically diagnosable mental health problem and research shows that these children and young people have the poorest life chances of any group of young people.The most recent national survey of mental health among children and young people in Britain was carried out over a decade ago. The 2004 report by the Office for National Statistics, published by the Health and Social Care Information Centre,1 revealed high levels of mental health problems, including depression, stress and anxiety, psychosis, eating disorders and self-harm.The period of time that has elapsed since this last survey suggests that, despite the worrying statistics it contains, insufficient attention has been paid to the mental health of this age group. The government's recent pledge of £1.25 billion by 2020 to support improvements in children and young people's mental health and wellbeing, along with £150 million for eating disorder services, is evidence of a sea-change.The ambition over the next five years for children and young people's mental health, according to National Health Service (NHS) England, is to support clinical commissioning groups (CCGs) to work with partners to build effective, evidence-based outcome-focused Child and Adolescent Mental Health Services (CAMHS), working in collaboration with children, young people and families.Meanwhile, according to the Mental Health Foundation,2 one of the 'most obvious, yet under-recognised factors in the development of major trends in mental health is the role of nutrition'. The charity points to a body of evidence 'growing at a rapid pace' suggesting that good nutrition is essential for mental health and that a number of mental health conditions may be influenced by dietary factors.It says,As well as its impact on short and long-term mental health, the evidence indicates that food plays an important contributing role in the development, management and prevention of specific mental health problems such as depression, schizophrenia, attention deficit hyperactivity disorder.The Foundation adds that nearly twothirds of those who do not report daily mental health problems eat fresh fruit or fruit juice every day, compared with less than half of those who do report daily mental health problems. This pattern is similar for fresh vegetables and salad. Those who report some level of mental health problem also eat fewer healthy foods (fresh fruit and vegetables, organic foods and meals made from scratch) and more unhealthy foods (chips and crisps, chocolate, ready meals and takeaways).Rethink Mental Illness3 further suggests that the increase in use of many additives, food colourings and processed foods - alongside the general rush to eat meals, often while running between different activities - have all played a role in unhealthy eating. These changes, it says, have been linked to some people experiencing mood changes, being irritable and being unable to concentrate.While both the findings of the Mental Health Foundation and Rethink are referring to the population at large, rather than children and young people specifically, a 2012 systematic review of 12 epidemiological studies to determine whether an association exists between diet quality and patterns and mental health in children and adolescents found evidence of a 'significant, cross-sectional relationship between unhealthy dietary patterns and poorer mental health in children and adolescents'.4 The authors observed a consistent trend for the relationship between good-quality diet and better mental health and 'some evidence for the reverse'.While healthy eating has been shown to impact positively on the mental health of children and young people, the relationship between physical activity and general aspects of psychological wellbeing, self esteem and the management of anxiety and depression and behaviour is also well documented. …

Chapter 12 - The role of nutrition in respiratory disease and COVID-19 management

The symposium, “Role of Nutrition in Alcoholic Liver Disease”, was held at the European Society for Biomedical Research on Alcoholism Congress on 9 October 2017 in Crete, Greece. The goal of the symposium was to highlight recent advances and developments in the field of alcohol and nutrition. The symposium was focused on experimental and clinical aspects in relation to the role of different types of dietary nutrients and malnutrition in the pathogenesis of alcoholic liver disease (ALD). The following is a summary of key research presented at this session. The speakers discussed the role of dietary fats and carbohydrates in the development and progression of alcohol-induced multi-organ pathology in animal models of ALD, analyzed novel nutrition-related therapeutics (specifically, betaine and zinc) in the treatment of ALD, and addressed clinical relevance of malnutrition and nutrition support in ALD. This summary of the symposium will benefit junior and senior faculty currently investigating alcohol-induced organ pathology as well as undergraduate, graduate, and post-graduate students and fellows.

Chapter 12 - The role of nutrition and epigenetics in environmental toxicology