<i><span style="font-size:12px;font-family:Verdana;">Purpose of Review</span></i><span style="font-size:10.0pt;font-family:""><span style="font-family:Ver...<i><span style="font-size:12px;font-family:Verdana;">Purpose of Review</span></i><span style="font-size:10.0pt;font-family:""><span style="font-family:Verdana;font-size:12px;">:</span><i> </i><span style="font-family:Verdana;font-size:12px;">Obesity is defined as an abnormal fat accumulation associated with disease development risk. The prevalence of obesity and</span></span><span style="font-size:10.0pt;font-family:""><span style="font-family:Verdana;font-size:12px;"> non-communicable diseases (NCDs) continues to increase at a concerning pace. The modern lifestyle requires people to rely on processed foods because of their efficiency and low-cost, which are associated with obesity and NCDs. Vegetarian diet refers to the exclusion of meat, fish, seafood and can also exclude animal products such as dairy and eggs. Therefore, the purpose of this review is to explore vegetarianism as a potential solution for obesity and the development of non-communicable diseases. </span><i><span style="font-family:Verdana;font-size:12px;">Recent Findings</span></i></span><span><span>: Meat intake is also related to unhealthy food groups consumption, contributing to overall poor diet quality. In contrast, vegetarian diets are associated with higher satiety, resulting in less food intake, favoring weight reduction. Lowering the prevalence of NCDs should be a priority, and nutritional interventions are p</span><span><span>ivotal to accomplish this goal. </span><i><span>Summary</span></i><span>:</span><i> </i><span>Vegetarian diets are associated with weight loss due to: fiber content, lower caloric density, microbiota regulation, and the release of gastrointestinal appetite-regulating hormones. Plant-based eating patterns have demonstrated an overall healthier diet and can be a potential solution for obesity and NCDs’ development.展开更多
Vegetarian is a kind of dietary mode, mainly including plant foods. The vegetarian diet has gradually become a core cultural phenomenon that is deeply rooted in China and the West, which is also closely related to man...Vegetarian is a kind of dietary mode, mainly including plant foods. The vegetarian diet has gradually become a core cultural phenomenon that is deeply rooted in China and the West, which is also closely related to many other factors, especially religions.Practicing vegetarianism in Taoism originates from the pursuit of the unity of man and nature.ln Buddhist, it is profoundly influenced by karma, cleat＂ discipline rules, and six major parts of its reincarnation. While in Christianity, it is affected by the idea of ＂the equality of all creatures＂ and holds the view that everything is created by God, and belongs to God. This paper first discusses the religious beliefs and doctrines of various religions, and then studies their causes and impact on modern society. The aim of this paper is to call on people＇s reverence for life, respect for the natural environment, and the creation of harmonious relationship between man and nature, as well as human beings themselves.展开更多
Vegetarianism is booming in Lhasa.Tenzin Drama,Lozang Nyima and Zhang Qjao are typical of vegetarians in Lhasa.Tenzin is a housewife and her family always maintains the principle that some of their income must be used...Vegetarianism is booming in Lhasa.Tenzin Drama,Lozang Nyima and Zhang Qjao are typical of vegetarians in Lhasa.Tenzin is a housewife and her family always maintains the principle that some of their income must be used for rescuing animals.One autumn she saw a couple of des- perately frightened pregnant sheep being pushed to- gether into a blood-covered slaughter area.Since then she was determined to be vegetarian.Tenzin has a展开更多
In the award-winning and widely-acclaimed fictional novel,The Vegetarian,the author,Han Kang,relates a compelling and dramatic story of inexorable psychotic deterioration from the perspective of a tragically affected ...In the award-winning and widely-acclaimed fictional novel,The Vegetarian,the author,Han Kang,relates a compelling and dramatic story of inexorable psychotic deterioration from the perspective of a tragically affected young woman and her close family members.Apart from a variety of interpretations of psychosis from historical,social,psychological,and feminist perspectives,the book also presents a detailed and realistic picture of objective psychotic symptoms that reveals insights into historic and nearly forgotten phenomenological concepts.In this literary case study,we analyze the symptoms remarkably described by the author and briefly review the medical literature on the phenomena of catatonia,schizophrenic autism,paragnomen and the praecox-feeling.展开更多
This paper discusses the role of metaphor in constructing ecological discourse in The Vegetarian by Han Kang.The study reveals how metaphors related to vegetarianism and nature reflect the protagonist’s rebellion aga...This paper discusses the role of metaphor in constructing ecological discourse in The Vegetarian by Han Kang.The study reveals how metaphors related to vegetarianism and nature reflect the protagonist’s rebellion against societal norms and her pursuit of ecological authenticity and demonstrates how The Vegetarian criticizes the alienation of modern society from nature and advocates for deeper connections with the environment.展开更多
This paper examines the media coverage of the 2013 London cultured meat tasting event, particularly in the United States, Canada, and the United Kingdom. Using major news outlets, prominent magazines covering food and...This paper examines the media coverage of the 2013 London cultured meat tasting event, particularly in the United States, Canada, and the United Kingdom. Using major news outlets, prominent magazines covering food and science issues, and advocacy websites concerning meat consumption, the paper characterizes the overall emphases of the coverage, the tenor of the coverage, and compares the media portrayal of the important issues to the demographic and psychological realities of the actual consumer market into which cultured meat will compete. In particular, the paper argues that Western media gives a distorted picture of what obstacles are in the path of cultured meat acceptance, especially by overemphasizing and overrepresenting the importance of the reception of cultured meat among vegetarians. Promoters of cultured meat should recognize the skewed impression that this media coverage provides and pay attention to the demographic data that suggests strict vegetarians are a demographically negligible group. Resources for promoting cultured meat should focus on the empirical demographics of the consumer market and the empirical psychology of mainstream consumers.展开更多
In the past,meat is considered to be a luxury because of its high price that not everyone can afford,which only enjoyed on special days or festivals.However,it has become a daily necessity for life nowadays with the r...In the past,meat is considered to be a luxury because of its high price that not everyone can afford,which only enjoyed on special days or festivals.However,it has become a daily necessity for life nowadays with the rapid economic development,an essential ingredient in every staple in the restaurant or home kitchen,and the main source supply for people to increase energy.Besides,as health education launched,"how to eat healthily"has become the most significant difficulty that needs to be solved for every family.There is no doubt that the market has been increasing and the demand for meat has been growing with the population growth all over the world.The market value of processed meat is expected to rise from 714 billion U.S.dollars in 2016 to over 1.5 trillion dollars by 2022.Poultry is the most popular kind of processed meat,with a 38 percent share of the global market and red meat,which includes pork and beef,takes up about a 33 percent share.From the official report of the worldwide meat market,the quality and the inflated price of meat have become the most concern of the majority people,who deem it as the primary source of protein and nutrition supply.展开更多
AIM: To investigate whether semi-vegetarian diet (SVD) has a preventive effect against relapse of Crohn’s disease (CD) in patients who have achieved remission,who are a high-risk group for relapse.METHODS: A prospect...AIM: To investigate whether semi-vegetarian diet (SVD) has a preventive effect against relapse of Crohn’s disease (CD) in patients who have achieved remission,who are a high-risk group for relapse.METHODS: A prospective,single center,2-year clinical trial was conducted.Twenty-two adult CD patients who achieved clinical remission either medically (n = 17) or surgically (n = 5) and consumed an SVD during hospitalization were advised to continue with an SVD and avoid known high-risk foods for inflammatory bowel disease.The primary endpoint was clinical relapse defi ned as the appearance of active symptoms of CD.Kaplan-Meier survival analysis was used to calculate the cumulative proportion of patients who had a relapse.A 2-year analysis of relapse rates of patients who followed an SVD and those who did not (an omnivorous diet group) was undertaken.RESULTS: SVD was continued by 16 patients (compliance 73%).Remission was maintained in 15 of 16 patients (94%) in the SVD group vs two of six (33%)in the omnivorous group.Remission rate with SVD was 100% at 1 year and 92% at 2 years.SVD showed signif icant prevention in the time to relapse compared to that in the omnivorous group (P = 0.0003,log rank test).The concentration of C-reactive protein was normal at the f inal visit in more than half of the patients in remission who were taking an SVD,who maintained remission during the study (9/15;60%),who terminated follow-up (8/12;67%),and who completed 2 years follow-up (7/10;70%).There was no untoward effect of SVD.CONCLUSION: SVD was highly effective in preventing relapse in CD.展开更多
The prevalence of type 2 diabetes is rising worldwide, especially in older adults. Diet and lifestyle, particularly plant-based diets, are ef-fective tools for type 2 diabetes prevention and management. Plant-based di...The prevalence of type 2 diabetes is rising worldwide, especially in older adults. Diet and lifestyle, particularly plant-based diets, are ef-fective tools for type 2 diabetes prevention and management. Plant-based diets are eating patterns that emphasize legumes, whole grains,vegetables, fruits, nuts, and seeds and discourage most or all animal products. Cohort studies strongly support the role of plant-based diets,and food and nutrient components of plant-based diets, in reducing the risk of type 2 diabetes. Evidence from observational and interven-tional studies demonstrates the benefits of plant-based diets in treating type 2 diabetes and reducing key diabetes-related macrovascular andmicrovascular complications. Optimal macronutrient ratios for preventing and treating type 2 diabetes are controversial; the focus should insteadbe on eating patterns and actual foods. However, the evidence does suggest that the type and source of carbohydrate （unrefined versus refined）,fats （monounsaturated and polyunsaturated versus saturated and trans）, and protein （plant versus animal） play a major role in the prevention andmanagement of type 2 diabetes. Multiple potential mechanisms underlie the benefits of a plant-based diet in ameliorating insulin resistance, in-cluding promotion of a healthy body weight, increases in fiber and phytonutrients, food-microbiome interactions, and decreases in saturated fat,advanced glycation endproducts, nitrosamines, and heme iron.展开更多
The goal of this paper is to review the evidence related to the effect of plant-based dietary pattems on obesity and weight loss, includingboth observational and intervention trials. Literature from plant-based diets ...The goal of this paper is to review the evidence related to the effect of plant-based dietary pattems on obesity and weight loss, includingboth observational and intervention trials. Literature from plant-based diets （PBDs） epidemiological and clinical trial research was used toinform this review. In addition, data on dietary quality, adherence, and acceptability were evaluated and are presented. Both clinical trials andobservational research indicate an advantage to adoption of PBDs for preventing overweight and obesity and promoting weight loss. PBDsmay also confer higher levels of diet quality than are observed with other therapeutic diet approaches, with similar levels of adherence andacceptability. Future studies should utilize health behavior theory to inform intervention development and delivery of PBDs studies and newtechnologies to bring interventions to scale for greater public health impact. Research examining PBDs and weight loss is also needed withmore diverse populations, including older adults. Based on the available evidence, PBDs should be considered a viable option for the treat-ment and prevention of overweight and obesity.展开更多
Heart failure is associated with high rates of morbidityand mortality, and is a burden to the healthcare system.There is a growing appreciation for the role diet may play inthe development and treatment of heart failure.
Hypertension is an insidious, common, and deadly dis-ease, often detected incidentally at a routine doctor＇s visit orworkplace health screening. Worldwide, it is estimated thatone billion people have hypertension and...Hypertension is an insidious, common, and deadly dis-ease, often detected incidentally at a routine doctor＇s visit orworkplace health screening. Worldwide, it is estimated thatone billion people have hypertension and approximately 80million Americans 20 years of age and older are hyperten-sive.展开更多
Iron deficiency anemia is the most common nutritional deficiency disease worldwide and poses a major threat in women of child-bearing age and those who follow a vegetarian diet. The objective of this study was to asce...Iron deficiency anemia is the most common nutritional deficiency disease worldwide and poses a major threat in women of child-bearing age and those who follow a vegetarian diet. The objective of this study was to ascertain whether differences exist in iron status markers between female university students following a vegetarian and non-vegetarian diet. This study took a cross sectional analysis of 39 female students at California Polytechnic State University (Cal Poly State University) in San Luis Obispo, CA between the ages of 18 and 22. Of the participants, 19 followed a vegetarian diet and 20 followed a nonvegetarian diet. Characteristic, demographic, and anthropometric data were collected and analyzed. The results showed no significant difference in iron intake between the two groups. However, nearly 66% of vegetarians and 65% of non-vegetarians failed to meet the Recommended Daily Allowance for iron. No significant difference was found for serum iron, serum ferritin, transfer-rin saturation, and total iron binding capacity between subjects. Serum ferritin tended to be lower for vegetarians compared to non-vegetarians. Both vegetarians and non-vegetarians were in stage IV negative iron balance, with more vegetarians tending to be in stage IV negative iron balance than non-vegetarians. Thus, female college students, irrespective of their meat intake, may be at higher risk of developing negative iron balance and should be educated about iron deficiency anemia and the prevention of iron depletion.展开更多
People are increasingly aware of the role of vegetarian diets in modulating human gut microbial abundance and intestinal physiology.A plant-based diet is thought to benefit host health by contributing to establish a d...People are increasingly aware of the role of vegetarian diets in modulating human gut microbial abundance and intestinal physiology.A plant-based diet is thought to benefit host health by contributing to establish a diverse and stable microbiome.In addition,microbe-derived metabolites of specific nutrients known to be abundant in vegetarian diets(such as indigestible carbohydrates,arginine,and others) are important to promote effective intestinal immune responses,maintain intestinal barrier function,and protect against pathogens.This review explores the characteristics of the gut microbiome formed by vegetarian diets and the effects of diet-associated nutrients on intestinal microbial abundance.The interactions between the microbe-derived metabolites of vegetarian diet-associated nutrients and intestinal physiology are also discussed.展开更多
Stroke is a leading cause of death and disability in theUnited States and globally. Each year, approxirnately 795,000Americans experience a stroke.Total annual costs of stroke,both direct and indirect, amount to $33 b...Stroke is a leading cause of death and disability in theUnited States and globally. Each year, approxirnately 795,000Americans experience a stroke.Total annual costs of stroke,both direct and indirect, amount to $33 billion. Ischemicstroke is predicted to cost more than $2.2 trillion between2005 and 2050. In the United States, 87% of all strokesare ischemic, 10% are due to intracerebral hemorrhage, and3% are due to subarachnoid hemorrhage.展开更多
Cardiovascular disease remains the world＇s leading cause of death. Yet, we have known for decades that the vast majority of athero-sclerosis and its subsequent morbidity and mortality are influenced predominantly by ...Cardiovascular disease remains the world＇s leading cause of death. Yet, we have known for decades that the vast majority of athero-sclerosis and its subsequent morbidity and mortality are influenced predominantly by diet. This paper will describe a health-promoting wholefood, plant-based diet; delineate macro- and micro-nulxition, emphasizing specific geriatric concerns; and offer guidance to physicians andother healthcare practitioners to support patients in successfully utilizing nutrition to improve their health.展开更多
Successfully implementing a plant-based diet is attain-able for patients, but the likelihood of achieving long-term,dietary maintenance can be increased by follow-up andsupport from practitioners. Practitioners, in pa...Successfully implementing a plant-based diet is attain-able for patients, but the likelihood of achieving long-term,dietary maintenance can be increased by follow-up andsupport from practitioners. Practitioners, in particular physi-cians, are seen as nutrition authorities,and are thereforewell-positioned to deliver dietary advice and nutritionalprescriptions.展开更多
Primary sclerosing cholangitis (PSC) is commonly associated with ulcerative colitis (UC). PSC progresses independently of UC ultimately resulting in liver failure. There is no established medical treatment to improve ...Primary sclerosing cholangitis (PSC) is commonly associated with ulcerative colitis (UC). PSC progresses independently of UC ultimately resulting in liver failure. There is no established medical treatment to improve the natural course of PSC. Normalization of serum alkaline phosphatase (ALP) in early stage might delay the progress of PSC. A 20-year-old female, had a sudden attack of right hypochondralgia with high fever and abnormal liver function tests without elevation of bilirubin: ALP 478 IU/L, aspartate aminotransferase 360 IU/L, alanine aminotransferase 174 IU/L. Abnormal liver function tests returned to normal after the attacks. Morphological examinations initially indicated then confirmed a diagnosis of PSC. One month after displaying PSC symptoms administration of ursodeoxycholic acid was initiated. Similar attacks of cholangitis were repeated several times over the following two years. Even in the absence of these attacks, she always suffered postprandial hypochondralgia. There was no acute cholangitis in the year prior to the last hospitalization due to abdominal pain and bloody diarrhea. Findings were consistent with UC in the form of entire colitis. Sulfasalazine, metronidazole and semi-vegetarian diet (SVD) were initiated. Metronidazole is routinely used in inflammatory bowel disease (IBD) in our practice with the expectation of elimination of any potentially pathogenic bacteria. SVD was designed for IBD hoping to increase beneficial bacteria. A remission of UC was ascertained during hospitalization. Elevated ALP, in the absence of clinical cholangitis, was decreased to normal after the therapy for UC.展开更多
The present work was aimed to prepare dried vegetarian soup supplemented with some legumes. Potatoes, hull-less barley flour, carrot, tomatoes, onion, garlic, salt, black pepper, coriander and cumin (served as F1) wer...The present work was aimed to prepare dried vegetarian soup supplemented with some legumes. Potatoes, hull-less barley flour, carrot, tomatoes, onion, garlic, salt, black pepper, coriander and cumin (served as F1) were used in combination with lentil, green pea and chickpea to formulate F2, F3, and F4, respectively. Chemical, physical, rheological and sensory evaluation was performed. The results indicated that supplementation with legumes significantly enhanced the nutritional characteristics, where the dried vegetarian soup mixtures had reasonable amounts of the required nutrients particularly, protein, carbohydrates, fats, Fe and Zn with good in vitro protein digestibility and mineral availability. Moisture content and water activity predicted the extended shelf-life and stability of the dried soup mixtures. The four resultant soup samples F1, F2, F3 and F4 had a noticeable viscosity pattern characterized by a non-Newtonian pseudoplastic flow behavior. Supplementation with legumes significantly (p ≤ 0.05) affects taste, color, flavor attributes and overall acceptability of the resultant soup samples. But, it had no significant effect on thickness and appearance. The results clearly demonstrated the usefulness of supplementing the dried vegetarian soup mixtures with legumes to enhance nutritional and technological quality of the resultant soup and lentil was the most valuable addition with the highest acceptability.展开更多
There are a lot of fried food recipes that contain vegetables as a main ingredient. One of the most famous fried vegetables in the Middle East is Falafel. Falafel is a traditional Egyptian and Middle Eastern food with...There are a lot of fried food recipes that contain vegetables as a main ingredient. One of the most famous fried vegetables in the Middle East is Falafel. Falafel is a traditional Egyptian and Middle Eastern food with deferent names from country to another, for examples it is called Falafel in Iraq and Levant, and it is called Ta’amiya in Egypt. Falafel is a vegetarian recipe which reflects its nutritious value. In this article, we are going to refer to the definition of Falafel and its origin to show that Falafel is a global dish. In addition, the ingredients of Falafel are going to be mentioned. Finally, the benefits of Falafel are going to be explained to show how Falafel is considered as a nutritious meal. This study has discovered that Falafel is one of the healthy vegetarian meals due to its ingredients which are full of vitamins and also considered as a very rich source of dietary fiber.展开更多
文摘<i><span style="font-size:12px;font-family:Verdana;">Purpose of Review</span></i><span style="font-size:10.0pt;font-family:""><span style="font-family:Verdana;font-size:12px;">:</span><i> </i><span style="font-family:Verdana;font-size:12px;">Obesity is defined as an abnormal fat accumulation associated with disease development risk. The prevalence of obesity and</span></span><span style="font-size:10.0pt;font-family:""><span style="font-family:Verdana;font-size:12px;"> non-communicable diseases (NCDs) continues to increase at a concerning pace. The modern lifestyle requires people to rely on processed foods because of their efficiency and low-cost, which are associated with obesity and NCDs. Vegetarian diet refers to the exclusion of meat, fish, seafood and can also exclude animal products such as dairy and eggs. Therefore, the purpose of this review is to explore vegetarianism as a potential solution for obesity and the development of non-communicable diseases. </span><i><span style="font-family:Verdana;font-size:12px;">Recent Findings</span></i></span><span><span>: Meat intake is also related to unhealthy food groups consumption, contributing to overall poor diet quality. In contrast, vegetarian diets are associated with higher satiety, resulting in less food intake, favoring weight reduction. Lowering the prevalence of NCDs should be a priority, and nutritional interventions are p</span><span><span>ivotal to accomplish this goal. </span><i><span>Summary</span></i><span>:</span><i> </i><span>Vegetarian diets are associated with weight loss due to: fiber content, lower caloric density, microbiota regulation, and the release of gastrointestinal appetite-regulating hormones. Plant-based eating patterns have demonstrated an overall healthier diet and can be a potential solution for obesity and NCDs’ development.
文摘Vegetarian is a kind of dietary mode, mainly including plant foods. The vegetarian diet has gradually become a core cultural phenomenon that is deeply rooted in China and the West, which is also closely related to many other factors, especially religions.Practicing vegetarianism in Taoism originates from the pursuit of the unity of man and nature.ln Buddhist, it is profoundly influenced by karma, cleat＂ discipline rules, and six major parts of its reincarnation. While in Christianity, it is affected by the idea of ＂the equality of all creatures＂ and holds the view that everything is created by God, and belongs to God. This paper first discusses the religious beliefs and doctrines of various religions, and then studies their causes and impact on modern society. The aim of this paper is to call on people＇s reverence for life, respect for the natural environment, and the creation of harmonious relationship between man and nature, as well as human beings themselves.
文摘Vegetarianism is booming in Lhasa.Tenzin Drama,Lozang Nyima and Zhang Qjao are typical of vegetarians in Lhasa.Tenzin is a housewife and her family always maintains the principle that some of their income must be used for rescuing animals.One autumn she saw a couple of des- perately frightened pregnant sheep being pushed to- gether into a blood-covered slaughter area.Since then she was determined to be vegetarian.Tenzin has a
文摘In the award-winning and widely-acclaimed fictional novel,The Vegetarian,the author,Han Kang,relates a compelling and dramatic story of inexorable psychotic deterioration from the perspective of a tragically affected young woman and her close family members.Apart from a variety of interpretations of psychosis from historical,social,psychological,and feminist perspectives,the book also presents a detailed and realistic picture of objective psychotic symptoms that reveals insights into historic and nearly forgotten phenomenological concepts.In this literary case study,we analyze the symptoms remarkably described by the author and briefly review the medical literature on the phenomena of catatonia,schizophrenic autism,paragnomen and the praecox-feeling.
文摘This paper discusses the role of metaphor in constructing ecological discourse in The Vegetarian by Han Kang.The study reveals how metaphors related to vegetarianism and nature reflect the protagonist’s rebellion against societal norms and her pursuit of ecological authenticity and demonstrates how The Vegetarian criticizes the alienation of modern society from nature and advocates for deeper connections with the environment.
文摘This paper examines the media coverage of the 2013 London cultured meat tasting event, particularly in the United States, Canada, and the United Kingdom. Using major news outlets, prominent magazines covering food and science issues, and advocacy websites concerning meat consumption, the paper characterizes the overall emphases of the coverage, the tenor of the coverage, and compares the media portrayal of the important issues to the demographic and psychological realities of the actual consumer market into which cultured meat will compete. In particular, the paper argues that Western media gives a distorted picture of what obstacles are in the path of cultured meat acceptance, especially by overemphasizing and overrepresenting the importance of the reception of cultured meat among vegetarians. Promoters of cultured meat should recognize the skewed impression that this media coverage provides and pay attention to the demographic data that suggests strict vegetarians are a demographically negligible group. Resources for promoting cultured meat should focus on the empirical demographics of the consumer market and the empirical psychology of mainstream consumers.
文摘In the past,meat is considered to be a luxury because of its high price that not everyone can afford,which only enjoyed on special days or festivals.However,it has become a daily necessity for life nowadays with the rapid economic development,an essential ingredient in every staple in the restaurant or home kitchen,and the main source supply for people to increase energy.Besides,as health education launched,"how to eat healthily"has become the most significant difficulty that needs to be solved for every family.There is no doubt that the market has been increasing and the demand for meat has been growing with the population growth all over the world.The market value of processed meat is expected to rise from 714 billion U.S.dollars in 2016 to over 1.5 trillion dollars by 2022.Poultry is the most popular kind of processed meat,with a 38 percent share of the global market and red meat,which includes pork and beef,takes up about a 33 percent share.From the official report of the worldwide meat market,the quality and the inflated price of meat have become the most concern of the majority people,who deem it as the primary source of protein and nutrition supply.
文摘AIM: To investigate whether semi-vegetarian diet (SVD) has a preventive effect against relapse of Crohn’s disease (CD) in patients who have achieved remission,who are a high-risk group for relapse.METHODS: A prospective,single center,2-year clinical trial was conducted.Twenty-two adult CD patients who achieved clinical remission either medically (n = 17) or surgically (n = 5) and consumed an SVD during hospitalization were advised to continue with an SVD and avoid known high-risk foods for inflammatory bowel disease.The primary endpoint was clinical relapse defi ned as the appearance of active symptoms of CD.Kaplan-Meier survival analysis was used to calculate the cumulative proportion of patients who had a relapse.A 2-year analysis of relapse rates of patients who followed an SVD and those who did not (an omnivorous diet group) was undertaken.RESULTS: SVD was continued by 16 patients (compliance 73%).Remission was maintained in 15 of 16 patients (94%) in the SVD group vs two of six (33%)in the omnivorous group.Remission rate with SVD was 100% at 1 year and 92% at 2 years.SVD showed signif icant prevention in the time to relapse compared to that in the omnivorous group (P = 0.0003,log rank test).The concentration of C-reactive protein was normal at the f inal visit in more than half of the patients in remission who were taking an SVD,who maintained remission during the study (9/15;60%),who terminated follow-up (8/12;67%),and who completed 2 years follow-up (7/10;70%).There was no untoward effect of SVD.CONCLUSION: SVD was highly effective in preventing relapse in CD.
文摘The prevalence of type 2 diabetes is rising worldwide, especially in older adults. Diet and lifestyle, particularly plant-based diets, are ef-fective tools for type 2 diabetes prevention and management. Plant-based diets are eating patterns that emphasize legumes, whole grains,vegetables, fruits, nuts, and seeds and discourage most or all animal products. Cohort studies strongly support the role of plant-based diets,and food and nutrient components of plant-based diets, in reducing the risk of type 2 diabetes. Evidence from observational and interven-tional studies demonstrates the benefits of plant-based diets in treating type 2 diabetes and reducing key diabetes-related macrovascular andmicrovascular complications. Optimal macronutrient ratios for preventing and treating type 2 diabetes are controversial; the focus should insteadbe on eating patterns and actual foods. However, the evidence does suggest that the type and source of carbohydrate （unrefined versus refined）,fats （monounsaturated and polyunsaturated versus saturated and trans）, and protein （plant versus animal） play a major role in the prevention andmanagement of type 2 diabetes. Multiple potential mechanisms underlie the benefits of a plant-based diet in ameliorating insulin resistance, in-cluding promotion of a healthy body weight, increases in fiber and phytonutrients, food-microbiome interactions, and decreases in saturated fat,advanced glycation endproducts, nitrosamines, and heme iron.
文摘The goal of this paper is to review the evidence related to the effect of plant-based dietary pattems on obesity and weight loss, includingboth observational and intervention trials. Literature from plant-based diets （PBDs） epidemiological and clinical trial research was used toinform this review. In addition, data on dietary quality, adherence, and acceptability were evaluated and are presented. Both clinical trials andobservational research indicate an advantage to adoption of PBDs for preventing overweight and obesity and promoting weight loss. PBDsmay also confer higher levels of diet quality than are observed with other therapeutic diet approaches, with similar levels of adherence andacceptability. Future studies should utilize health behavior theory to inform intervention development and delivery of PBDs studies and newtechnologies to bring interventions to scale for greater public health impact. Research examining PBDs and weight loss is also needed withmore diverse populations, including older adults. Based on the available evidence, PBDs should be considered a viable option for the treat-ment and prevention of overweight and obesity.
文摘Heart failure is associated with high rates of morbidityand mortality, and is a burden to the healthcare system.There is a growing appreciation for the role diet may play inthe development and treatment of heart failure.
文摘Hypertension is an insidious, common, and deadly dis-ease, often detected incidentally at a routine doctor＇s visit orworkplace health screening. Worldwide, it is estimated thatone billion people have hypertension and approximately 80million Americans 20 years of age and older are hyperten-sive.
文摘Iron deficiency anemia is the most common nutritional deficiency disease worldwide and poses a major threat in women of child-bearing age and those who follow a vegetarian diet. The objective of this study was to ascertain whether differences exist in iron status markers between female university students following a vegetarian and non-vegetarian diet. This study took a cross sectional analysis of 39 female students at California Polytechnic State University (Cal Poly State University) in San Luis Obispo, CA between the ages of 18 and 22. Of the participants, 19 followed a vegetarian diet and 20 followed a nonvegetarian diet. Characteristic, demographic, and anthropometric data were collected and analyzed. The results showed no significant difference in iron intake between the two groups. However, nearly 66% of vegetarians and 65% of non-vegetarians failed to meet the Recommended Daily Allowance for iron. No significant difference was found for serum iron, serum ferritin, transfer-rin saturation, and total iron binding capacity between subjects. Serum ferritin tended to be lower for vegetarians compared to non-vegetarians. Both vegetarians and non-vegetarians were in stage IV negative iron balance, with more vegetarians tending to be in stage IV negative iron balance than non-vegetarians. Thus, female college students, irrespective of their meat intake, may be at higher risk of developing negative iron balance and should be educated about iron deficiency anemia and the prevention of iron depletion.
基金supported by the National Natural Science Foundation of China Program [No. 31871773 and No. 31820103010]Projects of Innovation and Development Pillar Program for Key Industries in Southern Xinjiang of Xinjiang Production and Construction Corps [2018DB002]National First-Class Discipline Program of Food Science and Technology [JUFSTR20180102]。
文摘People are increasingly aware of the role of vegetarian diets in modulating human gut microbial abundance and intestinal physiology.A plant-based diet is thought to benefit host health by contributing to establish a diverse and stable microbiome.In addition,microbe-derived metabolites of specific nutrients known to be abundant in vegetarian diets(such as indigestible carbohydrates,arginine,and others) are important to promote effective intestinal immune responses,maintain intestinal barrier function,and protect against pathogens.This review explores the characteristics of the gut microbiome formed by vegetarian diets and the effects of diet-associated nutrients on intestinal microbial abundance.The interactions between the microbe-derived metabolites of vegetarian diet-associated nutrients and intestinal physiology are also discussed.
文摘Stroke is a leading cause of death and disability in theUnited States and globally. Each year, approxirnately 795,000Americans experience a stroke.Total annual costs of stroke,both direct and indirect, amount to $33 billion. Ischemicstroke is predicted to cost more than $2.2 trillion between2005 and 2050. In the United States, 87% of all strokesare ischemic, 10% are due to intracerebral hemorrhage, and3% are due to subarachnoid hemorrhage.
文摘Cardiovascular disease remains the world＇s leading cause of death. Yet, we have known for decades that the vast majority of athero-sclerosis and its subsequent morbidity and mortality are influenced predominantly by diet. This paper will describe a health-promoting wholefood, plant-based diet; delineate macro- and micro-nulxition, emphasizing specific geriatric concerns; and offer guidance to physicians andother healthcare practitioners to support patients in successfully utilizing nutrition to improve their health.
文摘Successfully implementing a plant-based diet is attain-able for patients, but the likelihood of achieving long-term,dietary maintenance can be increased by follow-up andsupport from practitioners. Practitioners, in particular physi-cians, are seen as nutrition authorities,and are thereforewell-positioned to deliver dietary advice and nutritionalprescriptions.
文摘Primary sclerosing cholangitis (PSC) is commonly associated with ulcerative colitis (UC). PSC progresses independently of UC ultimately resulting in liver failure. There is no established medical treatment to improve the natural course of PSC. Normalization of serum alkaline phosphatase (ALP) in early stage might delay the progress of PSC. A 20-year-old female, had a sudden attack of right hypochondralgia with high fever and abnormal liver function tests without elevation of bilirubin: ALP 478 IU/L, aspartate aminotransferase 360 IU/L, alanine aminotransferase 174 IU/L. Abnormal liver function tests returned to normal after the attacks. Morphological examinations initially indicated then confirmed a diagnosis of PSC. One month after displaying PSC symptoms administration of ursodeoxycholic acid was initiated. Similar attacks of cholangitis were repeated several times over the following two years. Even in the absence of these attacks, she always suffered postprandial hypochondralgia. There was no acute cholangitis in the year prior to the last hospitalization due to abdominal pain and bloody diarrhea. Findings were consistent with UC in the form of entire colitis. Sulfasalazine, metronidazole and semi-vegetarian diet (SVD) were initiated. Metronidazole is routinely used in inflammatory bowel disease (IBD) in our practice with the expectation of elimination of any potentially pathogenic bacteria. SVD was designed for IBD hoping to increase beneficial bacteria. A remission of UC was ascertained during hospitalization. Elevated ALP, in the absence of clinical cholangitis, was decreased to normal after the therapy for UC.
文摘The present work was aimed to prepare dried vegetarian soup supplemented with some legumes. Potatoes, hull-less barley flour, carrot, tomatoes, onion, garlic, salt, black pepper, coriander and cumin (served as F1) were used in combination with lentil, green pea and chickpea to formulate F2, F3, and F4, respectively. Chemical, physical, rheological and sensory evaluation was performed. The results indicated that supplementation with legumes significantly enhanced the nutritional characteristics, where the dried vegetarian soup mixtures had reasonable amounts of the required nutrients particularly, protein, carbohydrates, fats, Fe and Zn with good in vitro protein digestibility and mineral availability. Moisture content and water activity predicted the extended shelf-life and stability of the dried soup mixtures. The four resultant soup samples F1, F2, F3 and F4 had a noticeable viscosity pattern characterized by a non-Newtonian pseudoplastic flow behavior. Supplementation with legumes significantly (p ≤ 0.05) affects taste, color, flavor attributes and overall acceptability of the resultant soup samples. But, it had no significant effect on thickness and appearance. The results clearly demonstrated the usefulness of supplementing the dried vegetarian soup mixtures with legumes to enhance nutritional and technological quality of the resultant soup and lentil was the most valuable addition with the highest acceptability.
文摘There are a lot of fried food recipes that contain vegetables as a main ingredient. One of the most famous fried vegetables in the Middle East is Falafel. Falafel is a traditional Egyptian and Middle Eastern food with deferent names from country to another, for examples it is called Falafel in Iraq and Levant, and it is called Ta’amiya in Egypt. Falafel is a vegetarian recipe which reflects its nutritious value. In this article, we are going to refer to the definition of Falafel and its origin to show that Falafel is a global dish. In addition, the ingredients of Falafel are going to be mentioned. Finally, the benefits of Falafel are going to be explained to show how Falafel is considered as a nutritious meal. This study has discovered that Falafel is one of the healthy vegetarian meals due to its ingredients which are full of vitamins and also considered as a very rich source of dietary fiber.
