Aleviating aging with chromium

Now, as the Award Lecture at American College of Nutrition Conference in New York City, we are treated to Harry G Preuss, MD, discussing an overview of how to alleviate the manifestations of aging. These manifestations are hypertension, insulin resistance, and dyslipidemias. But it’s complicated. “If there is anything that’s important for your life itContinue reading “Aleviating aging with chromium”

How homocysteine relate to cardiovascular disease

Homocysteine, an sulfur amino acid, has been used over and over again marker for cardiovascular events. However, it is complicated so Jacob Selhub is going to talk about its particulars this morning at American College of Nutrition conference in New York City. He starts by going through all the metabolic pathways that homocysteine is involvedContinue reading “How homocysteine relate to cardiovascular disease”

Why vitamin D is vital in the elderly

What’s the latest on vitamin D and the elderly? Most don’t get enough, says Jeri Nieves, Ph.D., who addresed us on the topic today at the American College of Nutrition conference in New York City. There has been a “burst” of new studies on vitamin D, so she will only covef a few. The prevalenceContinue reading “Why vitamin D is vital in the elderly”

Are Humans Aging at Different Rates?

Do we age at different rates? At the American College of Nutrition conference today, we are being treated on this subject entitled “Nutritional and Hormonal Influences on Aging” by Nir Barzilai, MD, of Albert Einstein College of Medicine. “Aging is the major risk factor for death from all chronic diseases,” Dr. Barzilai says, so we shouldContinue reading “Are Humans Aging at Different Rates?”

Diet Patterns Defined by Guidelines for Americans

Remember the basic four food groups? Beth Dixon, Ph.D., from the Department of Nutrition of New York University is going to try to talk about Dietary Guidelines for Americans (but it sounds like she’s got a sore throat). Out of the 2005 Dietary Guidelines for Americans, she says, came a focus on consuming a varietyContinue reading “Diet Patterns Defined by Guidelines for Americans”

Mediterranean-style Diet Patterns by Paul Jacques

Greek, Italian or Spanish? What kind of Mediterranean-style diet are we talking about when we consider eating a Mediterranean diet? Talking about this right now at American College of Nutrition conference in New York City is Paul Jacques, S.c.D., FACN. Well, mostly it’s Greek, he says, which recommends eight servings of whole grains, six servingsContinue reading “Mediterranean-style Diet Patterns by Paul Jacques”

High Protein-Low Carb Diets for Obesity by Jeffrey Mechanick

Speaking on HPLC diets for obesity is Mount Sinai School’s Jeffrey Mechanick, M.D., who starts out with the theoretical advantage and perspective of low-carb diets.  There is a clinical problem of obesity, type-2 diabetes and cardiovascular  disease. And there is controversy about whether or not total calories matter or if there is something to the compositionContinue reading “High Protein-Low Carb Diets for Obesity by Jeffrey Mechanick”

Nutrition and Chronic Disease with Nicola McKeown

Next up at American College of Nutrition conference, we’re about to enjoy a talk given on “Nutrition and Chronic Disease: Advantages of a Diet Pattern and Health Outcomes” given by Nicola M. McKeown, Ph.D., of the USDA Human Nutrition Research Center on Aging at Tufts University.  “Trying to measure dietary exposures is very difficult,” sayd McKeown.Continue reading “Nutrition and Chronic Disease with Nicola McKeown”

Dietary Interventions for Prevention and Reversal of Brain Aging

As part of Symposium II at American College of Nutrition conference in New York City, we are now enjoying a talk by PATH Medical director Eric Braverman, M.D., FACN. Braverman starts out talking about how “the brain is the most important organ” and you can have “too highs and too lows” such as in bloodContinue reading “Dietary Interventions for Prevention and Reversal of Brain Aging”

Helping the Brain Help Itself keynote by Mark Mattson

Now, for the second keynote at American College of Nutrition conference in New York City we’re listening to Mark Mattson, Ph.D. He starts out talking about his work in the laboratory of neurosciences at National Institutes of Aging. He talks about what happens during aging in the brain. More and more as people get older,Continue reading “Helping the Brain Help Itself keynote by Mark Mattson”