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Eat this!: ParuchMD

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4 papers 0 to 25 followers Foods that the studies show are good for your health. #ParuchMD @ParuchMD on Twitter
By John Paruch Combined training in Internal Medicine-Psychiatry with holistic, evidence-based, preventive approach to implementation and promotion of wellness.
Ricard Rico, Mònica Bulló, Jordi Salas-Salvadó
The total dietary fiber, sugar, protein, lipid profile, sodium, and energy contents of 11 raw cashew kernel (Anacardium occidentale L.) samples from India, Brazil, Ivory Coast, Kenya, Mozambique, and Vietnam were determined. Total fat was the major component accounting for 48.3% of the total weight, of which 79.7% were unsaturated FA (fatty acids), 20.1% saturated FA, and 0.2% trans FA. Proteins, with 21.3 g/100 g, were ranked second followed by carbohydrates (20.5 g/100 g). The average sodium content was 144 mg/kg...
March 2016: Food Science & Nutrition
Marialaura Bonaccio, Augusto Di Castelnuovo, Amalia De Curtis, Simona Costanzo, Francesca Bracone, Mariarosaria Persichillo, Maria Benedetta Donati, Giovanni de Gaetano, Licia Iacoviello
Nut intake has been associated with reduced inflammatory status and lower risk of CVD and mortality. The aim of this study was to examine the relationship between nut consumption and mortality and the role of inflammation. We conducted a population-based prospective investigation on 19 386 subjects enrolled in the Moli-sani study. Food intake was recorded by the Italian version of the European Project Investigation into Cancer and Nutrition FFQ. C-reactive protein, leucocyte and platelet counts and the neutrophil:lymphocyte ratio were used as biomarkers of low-grade inflammation...
September 14, 2015: British Journal of Nutrition
Pernille L B Hollænder, Alastair B Ross, Mette Kristensen
BACKGROUND: Whole grains are recognized for their potential role in preventing cardiovascular diseases; however, results from randomized controlled studies on blood lipids are inconsistent, potentially because of compositional differences between individual grain types for some nutrients, including dietary fiber. OBJECTIVE: Using a meta-analytic approach, we assessed the effect of whole-grain compared with non-whole-grain foods on changes in total cholesterol (TC), LDL cholesterol, HDL cholesterol, and triglycerides...
September 2015: American Journal of Clinical Nutrition
Andrew T Kunzmann, Helen G Coleman, Wen-Yi Huang, Cari M Kitahara, Marie M Cantwell, Sonja I Berndt
BACKGROUND: Dietary fiber has been associated with a reduced risk of colorectal cancer. However, it remains unclear at which stage in the carcinogenic pathway fiber may act or which food sources of dietary fiber may be most beneficial against colorectal cancer development. OBJECTIVE: The objective was to prospectively evaluate the association between dietary fiber intake and the risk of incident and recurrent colorectal adenoma and incident colorectal cancer. DESIGN: Study participants were identified from the intervention arm of the Prostate, Lung, Colorectal, and Ovarian Cancer Screening Trial...
October 2015: American Journal of Clinical Nutrition
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