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Background: Folate has an important role in the functioning of the musculoskeletal system, including modulation of inflammation, immunity, cartilage regeneration, prevention of osteoporosis, and maintenance of muscle strength, but evidence on the association between folate intake and knee pain, functional scores, and radiographic progression in patients with knee osteoarthritis (OA) is still limited. Methodology: Our population‐based cohort was extracted from the osteoarthritis initiative (OAI), focusing on individuals with prevalent radiographic knee OA (with a Kellgren–Lawrence score ≥2). Folate consumption was determined using the food frequency questionnaire. Data regarding the Western Ontario and McMaster Universities Osteoarthritis Index (WOMAC) scores and radiographic readings were collected over 48 months. We analyzed the compiled data using generalized additive mixed models. Results: Our cohort consisted of 1472 OA patients (626 men and 846 women, mean [SD] age 62.35 [8.92]). At the 48‐month follow‐up, we observed a significant correlation between higher folate intake and a slower progression of knee pain and functional scores, as evidenced by a statistically significant decrease in the WOMAC total score, WOMAC pain subscale score, and WOMAC function/disability subscale score (p <.05). The fully adjusted models estimated a reduction of −0.028 points per 50 μg/1000 kcal of daily folate intake on the WOMAC pain subscale, −0.117 points on the WOMAC function subscale, and −0.160 points on the total WOMAC scale. Furthermore, our nonparametric fit analysis suggested that a higher intake of folate might decelerate the radiographic progression of OA. Stratified analyses indicated that an increase in folate consumption might particularly benefit men, older adults, overweight and obese individuals, and those with a higher dietary fiber intake. Conclusion: Higher folate intake is correlated with improved knee function and reduced pain in patients with knee OA and might deter the radiographic progression of OA. The benefits appear to be more pronounced in men, older adults, overweight and obese individuals, and those with a higher dietary fiber intake. [ABSTRACT FROM AUTHOR]

Objectives: This study aimed to investigate the dietary and addictive risk factors associated with hypertension and assess their gender-specific patterns. Methodology: Conducted at the Outpatient Department of Medicine, Jinnah Postgraduate Medical Centre, Karachi, from July to December 2022, this descriptive cross-sectional study enrolled diagnosed hypertensive patients with a history of elevated blood pressure lasting more than six months, using a nonpurposive convenient sampling technique. Detailed histories of addictive and dietary risk factors were obtained, and blood pressure was measured. Dietary risk factors included excessive salt and fat intake, along with a diet rich in saturated fatty acids. Addictive risk factors assessed included tobacco and areca nut addiction. Results: Of the 960 patients included, 588 (61.2%) were male, and 372 (38.8%) were female. Males exhibited poorer hypertension control (42.0%) compared to females (33.7%). The most prevalent dietary risk factor was excessive fat intake (76.7%), followed by excessive salt intake (66.7%). Smoking was reported in 66 (11.2%) males and 4 (1.0%) females, while areca nut addiction was observed in 51 (8.5%) males and 15 (4.0%) females. Conclusion: Our findings underscored a significant association between male gender and inadequate hypertension control, coupled with a higher prevalence of dietary and addictionrelated risk factors. These findings highlight the importance of targeted interventions aimed at mitigating these modifiable risk factors, particularly among males, to reduce the burden of hypertension-related morbidity and mortality. [ABSTRACT FROM AUTHOR]

Purpose: Sub-optimal food choices contribute to the risk of multiple non-communicable diseases (NCDs) which can be mitigated by improving diet quality. Food consumption patterns may partly account for variation of NCD risks in population subgroups in China. This study aimed to evaluate the risk of diet-related NCDs of observed Chinese diets, and to assess the potential reduction in NCD risks by adhering to certain diet recommendations.Dose-response meta-analyses were used to derive relative risks between three diet-related NCDs and consumption of 15 food groups. 24-h dietary recall data of 12,809 adults from the 2011 China Health and Nutrition Survey were used to estimate the diet-related summed risks (SRs) of NCDs. Twelve Chinese provinces were aggregated into five regions, and stratified by age, gender, overweight status, education, income, and urbanicity. The Chinese Dietary Guideline-2016 (CDG-2016) and the EAT-Lancet diet were used as recommended diets.Associations between SRs and gender, age, educational level, income level, and urbanicity were observed. No association was found between SRs and overweight status. Both diet recommendations have lower SRs compared to observed diets among all regions. The food groups that contributed most to the variation of the SRs of diet-related NCDs in China were high consumption of red meat and refined grains, and low consumption of whole grains, fruits, and legumes.To address the heterogeneity in diet-related NCD risks, focusing on region-specific dietary practical is imperative for Chinese population, in order to propose tailored guidance to adhere to diet recommendations.Methods: Sub-optimal food choices contribute to the risk of multiple non-communicable diseases (NCDs) which can be mitigated by improving diet quality. Food consumption patterns may partly account for variation of NCD risks in population subgroups in China. This study aimed to evaluate the risk of diet-related NCDs of observed Chinese diets, and to assess the potential reduction in NCD risks by adhering to certain diet recommendations.Dose-response meta-analyses were used to derive relative risks between three diet-related NCDs and consumption of 15 food groups. 24-h dietary recall data of 12,809 adults from the 2011 China Health and Nutrition Survey were used to estimate the diet-related summed risks (SRs) of NCDs. Twelve Chinese provinces were aggregated into five regions, and stratified by age, gender, overweight status, education, income, and urbanicity. The Chinese Dietary Guideline-2016 (CDG-2016) and the EAT-Lancet diet were used as recommended diets.Associations between SRs and gender, age, educational level, income level, and urbanicity were observed. No association was found between SRs and overweight status. Both diet recommendations have lower SRs compared to observed diets among all regions. The food groups that contributed most to the variation of the SRs of diet-related NCDs in China were high consumption of red meat and refined grains, and low consumption of whole grains, fruits, and legumes.To address the heterogeneity in diet-related NCD risks, focusing on region-specific dietary practical is imperative for Chinese population, in order to propose tailored guidance to adhere to diet recommendations.Results: Sub-optimal food choices contribute to the risk of multiple non-communicable diseases (NCDs) which can be mitigated by improving diet quality. Food consumption patterns may partly account for variation of NCD risks in population subgroups in China. This study aimed to evaluate the risk of diet-related NCDs of observed Chinese diets, and to assess the potential reduction in NCD risks by adhering to certain diet recommendations.Dose-response meta-analyses were used to derive relative risks between three diet-related NCDs and consumption of 15 food groups. 24-h dietary recall data of 12,809 adults from the 2011 China Health and Nutrition Survey were used to estimate the diet-related summed risks (SRs) of NCDs. Twelve Chinese provinces were aggregated into five regions, and stratified by age, gender, overweight status, education, income, and urbanicity. The Chinese Dietary Guideline-2016 (CDG-2016) and the EAT-Lancet diet were used as recommended diets.Associations between SRs and gender, age, educational level, income level, and urbanicity were observed. No association was found between SRs and overweight status. Both diet recommendations have lower SRs compared to observed diets among all regions. The food groups that contributed most to the variation of the SRs of diet-related NCDs in China were high consumption of red meat and refined grains, and low consumption of whole grains, fruits, and legumes.To address the heterogeneity in diet-related NCD risks, focusing on region-specific dietary practical is imperative for Chinese population, in order to propose tailored guidance to adhere to diet recommendations.Conclusion: Sub-optimal food choices contribute to the risk of multiple non-communicable diseases (NCDs) which can be mitigated by improving diet quality. Food consumption patterns may partly account for variation of NCD risks in population subgroups in China. This study aimed to evaluate the risk of diet-related NCDs of observed Chinese diets, and to assess the potential reduction in NCD risks by adhering to certain diet recommendations.Dose-response meta-analyses were used to derive relative risks between three diet-related NCDs and consumption of 15 food groups. 24-h dietary recall data of 12,809 adults from the 2011 China Health and Nutrition Survey were used to estimate the diet-related summed risks (SRs) of NCDs. Twelve Chinese provinces were aggregated into five regions, and stratified by age, gender, overweight status, education, income, and urbanicity. The Chinese Dietary Guideline-2016 (CDG-2016) and the EAT-Lancet diet were used as recommended diets.Associations between SRs and gender, age, educational level, income level, and urbanicity were observed. No association was found between SRs and overweight status. Both diet recommendations have lower SRs compared to observed diets among all regions. The food groups that contributed most to the variation of the SRs of diet-related NCDs in China were high consumption of red meat and refined grains, and low consumption of whole grains, fruits, and legumes.To address the heterogeneity in diet-related NCD risks, focusing on region-specific dietary practical is imperative for Chinese population, in order to propose tailored guidance to adhere to diet recommendations. [ABSTRACT FROM AUTHOR]

Dietary risk factors play a fundamental role in the prevention and progression of atherosclerosis and PAD (Peripheral Arterial Disease). The impact of nutrition, however, defined as the process of taking in food and using it for growth, metabolism and repair, remains undefined with regard to PAD. This article describes the interplay between nutrition and the development/progression of PAD. We reviewed 688 articles, including key articles, narrative and systematic reviews, meta-analyses and clinical studies. We analyzed the interaction between nutrition and PAD predictors, and subsequently created four descriptive tables to summarize the relationship between PAD, dietary risk factors and outcomes. We comprehensively reviewed the role of well-studied diets (Mediterranean, vegetarian/vegan, low-carbohydrate ketogenic and intermittent fasting diet) and prevalent eating behaviors (emotional and binge eating, night eating and sleeping disorders, anorexia, bulimia, skipping meals, home cooking and fast/ultra-processed food consumption) on the traditional risk factors of PAD. Moreover, we analyzed the interplay between PAD and nutritional status, nutrients, dietary patterns and eating habits. Dietary patterns and eating disorders affect the development and progression of PAD, as well as its disabling complications including major adverse cardiovascular events (MACE) and major adverse limb events (MALE). Nutrition and dietary risk factor modification are important targets to reduce the risk of PAD as well as the subsequent development of MACE and MALE. [ABSTRACT FROM AUTHOR]

Background: Diet is a major determining factor for many non-communicable chronic diseases (NCDs). However, evidence on diet-related NCD burden remains limited. We assessed the trends in diet-related NCDs in Australia from 1990 to 2015 and compared the results with other countries of the Organization for Economic Co-operation and Development (OECD). Methods: We used data and methods from the Global Burden of Disease (GBD) 2015 study to estimate the NCD mortality and disability-adjusted life years (DALYs) attributable to 14 dietary risk factors in Australia and 34 OECD nations. Countries were further ranked from the lowest (first) to highest (35th) burden using an age-standardized population attributable fraction (PAF). Results: In 2015, the estimated number of deaths attributable to dietary risks was 29,414 deaths [95% uncertainty interval (UI) 24,697 − 34,058 or 19.7% of NCD deaths] and 443,385 DALYs (95% UI 377,680–511,388 or 9.5% of NCD DALYs) in Australia. Young (25–49 years) and middle-age (50–69 years) male adults had a higher PAF of diet-related NCD deaths and DALYs than their female counterparts. Diets low in fruits, vegetables, nuts and seeds and whole grains, but high in sodium, were the major contributors to both NCD deaths and DALYs. Overall, 42.3% of cardiovascular deaths were attributable to dietary risk factors. The age-standardized PAF of diet-related NCD mortality and DALYs decreased over the study period by 28.2% (from 27.0% in 1990 to 19.4% in 2015) and 41.0% (from 14.3% in 1990 to 8.4% in 2015), respectively. In 2015, Australia ranked 12th of 35 examined countries in diet-related mortality. A small improvement of rank was recorded compared to the previous 25 years. Conclusions: Despite a reduction in diet-related NCD burden over 25 years, dietary risks are still the major contributors to a high burden of NCDs in Australia. Interventions targeting NCDs should focus on dietary behaviours of individuals and population groups. [ABSTRACT FROM AUTHOR]

The study investigated the prevalence of hypertension and identified risk factors in the Bapedi women of Sekhukhune area. Fifty (50) women diagnosed with hypertension and receiving treatment from local clinics were recruited. Questionnaires and focus group discussions were used. Most participants were at the average age of 50.50 ± 7.93 years and weight of 81.17 ± 9.96 kg. Blood pressure measurements recorded were systolic blood pressure (SBP) 163 ± 22.41 mmHg and diastolic blood pressure (DBP) 91 ± 5.41 mmHg. An insignificant number of participants had smoking or drinking habits (0% and 2%, respectively). The largest group of women (46%) had primary level of education, 14% completed junior secondary education, 6% completed matric, and 2% had basic education. All women consumed cereal; a large number of women (50%) consumed oils and fats; 44% flesh meats; 30% fruits and vegetables; 26% tubers and roots; 22% organ meats; 10% fish, 10% eggs, and 8% milk. Results showed a high prevalence of hypertension in the Bapedi women in the Sekhukhune area. Changes in diet and lifestyle could significantly improve the health of most women in the area. [ABSTRACT FROM PUBLISHER]

Dietary patterns contribute to cancer risk. Separately, microbial factors influence the development of several cancers. However, the interaction of diet and the microbiome and their joint contribution to cancer treatment response needs more research. The microbiome significantly impacts drug metabolism, immune activation, and response to immunotherapy. One of the critical factors affecting the microbiome structure and function is diet. Data demonstrate that the diet and microbiome composition affects the immune response. Moreover, malnutrition is a significant confounder to cancer therapy response. There is little understanding of the interaction of malnutrition with the microbiome in the context of cancer. This review aims to address the current knowledge of dietary intake patterns and malnutrition among cancer patients and the impact on treatment outcomes. Second, this review will provide evidence linking the microbiome to cancer treatment response and provide evidence of the potentially strong effect that diet could have on this interaction. This review will formulate critical questions that will need further research to understand the diet-microbiome relationship in cancer treatment response and directions for future research to guide us to precision nutrition therapy to improve cancer outcomes. [ABSTRACT FROM AUTHOR]

Fructose consumption has markedly increased over the past decades. This intake may increase the urinary excretion of calcium, oxalate, uric acid, and other factors associated with kidney stone risk. We prospectively examined the relationship between fructose intake and incident kidney stones in the Nurses’ Health Study I (NHS I) (93 730 older women), the Nurses’ Health Study II (NHS II) (101 824 younger women), and the Health Professionals Follow-up Study (45 984 men). Food frequency questionnaires were used to assess free fructose and sucrose intake every 4 years. Total-fructose intake was calculated as free fructose plus half the intake of sucrose, and expressed as percentage of total energy. Cox proportional hazard regressions were adjusted for age, body mass index (BMI), thiazide use, caloric intake, and other dietary factors. We documented 4902 incident kidney stones during a combined 48 years of follow-up. The multivariate relative risks of kidney stones significantly increased for participants in the highest compared to the lowest quintile of total-fructose intake for all three study groups. Free-fructose intake was also associated with increased risk. Non-fructose carbohydrates were not associated with increased risk in any cohort. Our study suggests that fructose intake is independently associated with an increased risk of incident kidney stones.Kidney International (2008) 73, 207–212; doi:10.1038/sj.ki.5002588; published online 10 October 2007 [ABSTRACT FROM AUTHOR]

Inappropriate dietary habits, overweight and lifestyle are suggested to contribute considerably to the increasing incidence and prevalence of urolithiasis. Numerous dietary factors can alter urinary composition and supersaturation, which can affect the process of stone formation. Dietary oxalate, calcium, protein, purines, sodium and ascorbic acid are known to be promoters of stone formation, whereas potassium and magnesium have been shown to be effective inhibitors. Although a high fluid supply has been demonstrated to decrease the incidence of urolithiasis, data from clinical and epidemiological studies on the effect of various beverages on the risk of urinary stone formation are conflicting. Continued research is warranted to clarify controversies concerning the impact of dietary calcium, oxalate, n-3 fatty acids, and phytate in calcium stone formation. Further randomized controlled studies should explore the long-term effects of dietary interventions in stone formers. [ABSTRACT FROM AUTHOR]

Diet plays an important role in the pathogenesis of calcium-containing kidney stones. Although much work has demonstrated that specific dietary components alter urinary composition and supersaturation, relatively few studies link the ingestion of these components with actual nephrolithiasis. This article reviews the dietary factors thought to promote or inhibit the formation of calcium stones and discusses the current controversies in the field of nutrition and nephrolithiasis. Special attention is paid to the roles of dietary calcium, supplemental calcium, oxalate, phytate, and n-3 fatty acids. We offer dietary recommendations to individuals who have suffered from a calcium-containing kidney stone, and emphasize that a patient's 24-hour urine chemistries should be used to help guide dietary intervention. [ABSTRACT FROM AUTHOR]

Changes in dietary habits and lifestyle are suggested to contribute markedly to the rise in the prevalence and incidence of urolithiasis during the past decades. Insufficient fluid intake and diets rich in animal protein are considered to be important determinants of stone formation. Overweight and associated dietary pattern additionally contribute to the increasing incidence and prevalence of stone disease. Reduction of overweight through extreme fasting or high-protein weight-loss diets, e.g. Atkins diet, also appear to affect stone formation. Although there is evidence that changes in dietary habits can reduce urinary risk factors and the risk of stone formation, further randomized controlled clinical trials are necessary to evaluate long-term effects of dietary interventions on stone disease. [ABSTRACT FROM AUTHOR]