Evolving Health

Monthly Archives: October 2010

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 it isn’t controlled by one thing,” Preuss says. Preuss is now talking about how he got started working… Read More

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 involved in, with methionine and SAM, as well as serving as a source for cysteine. Hyperhomocysteinemia, he says,… Read More

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 prevalence of vitamin D deficiency in older adults puts them at higher risk of several poor health outcomes… Read More

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 should be focused on strategies to modulate aging. Is lifespan determined by genes or the environment? This is… Read More

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 variety of foods, controlling calorie intake, increasing fruits and vegetables, etc. We know all this, but what was… Read More

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 servings of vegetables, three servings of fruits, two servings of dairy, one and a half servings of wine,… Read More

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 composition of calories as in a high-fat, high-protein, low carb diet.  The minimal amount of daily carbohydrate recommended… Read More

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. The nature of nutrition is extremely complex, and she quotes Walter Willet on the complexity (which makes… Read More

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 blood pressure, etc. He says he operates on the view that the purpose of being a doctor is to… Read More

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, neurons age and die, predisposing us to Alzheimer’s and other brain diseases. The mechanisms on how this… Read More