Tag: OODA
Higher Intake of Total Potatoes Linked to Type 2 Diabetes Risk
Replacing three weekly servings of potatoes with whole grains estimated to lower T2D rates
55 Percent of Calories Come From Ultraprocessed Foods in the United States
Youth aged 1 to 18 years consumed higher percentage of calories from ultraprocessed foods than those aged 19 years and older
Less Processed Diet May Be More Beneficial for Weight Loss
Findings seen compared with an ultra-processed diet that meets national dietary guidelines
Three Healthy Dietary Patterns Lower Incidence of Type 2 Diabetes Across Ethnicities
No significant heterogeneity seen across ethnic groups, nor evidence of small-study bias
Cancer Diagnosis Not Tied to Later Healthier Eating Habits
Eating behaviors similar between cancer survivors, those without cancer
Dozens Sick After Eating THC-Tainted Food at Wisconsin Pizzeria
Healthy Plant-Based Diet May Lower Inflammatory Bowel Disease Risk
Association between plant-based diet and IBD risk was mediated by neutrophils, white blood cells, and C-reactive protein
Most U.S. Adults Lack Awareness of Processed Foods
Authors propose replacing the term 'processed foods' with more specific terms describing foods’ known health effects
High Dietary Inflammatory Index Tied to Increased Prevalence of Eczema
Significant sex interaction observed, with stronger associations in the female group
Time-Restricted Eating Does Not Impact Sleep, Mood, Quality of Life
No significant changes seen in sleep, mood, quality of life for TRE versus usual care, regardless of timing of the eating window
