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Based on findings from six experiments, Dallas, Liu, and Ubel (2019) conclude that placing calorie labels to the left of menu items influences consumers to choose lower calorie food options. Contrary to previously reported findings, they suggest that calorie labels can influence food choices, but only when placed to the left because they are in this case read first. If true, these findings have important implications for the design of menus and may help address the obesity pandemic. However, an analysis of the reported results indicates that they seem too good to be true. We show that if the effect sizes in Dallas et al. (2019) are representative of the populations, a replication of the six studies (with the same sample sizes) has a probability of only 0.014 of producing uniformly significant outcomes. Such a low success rate suggests that the original findings might be the result of questionable research practices or publication bias. We therefore caution readers and policy makers to be skeptical about the results and conclusions reported by Dallas et al. (2019).

In Europa l’AN colpisce tra lo 0,5% e il 3,7% della popolazione femminile, con tassi più elevati nei Paesi del Nord Europa.1 In Italia, studi recenti stimano che l’AN colpisca circa l’1% delle adolescenti.2 Nei ragazzi si stima che l’AN sia circa 10 volte meno comune nei maschi.3 L’AN può colpire individui di qualsiasi genere, età, etnia e condizione socioeconomica. Fattori biologici Studi sui gemelli e sulle famiglie suggeriscono una componente genetica nell’AN, con una maggiore concordanza del disturbo tra gemelli monozigoti rispetto a quelli eterozigoti.6 Inoltre, squilibri nei neurotrasmettitori, come la serotonina e la dopamina, potrebbero contribuire alla disregolazione dell’appetito e dell’umore.7 Segnalate anche anomalie funzionali e alterazioni epigenetiche a carico del SNC. Fattori socioculturali La pressione sociale per conformarsi a ideali di bellezza irrealistici, spesso perpetuati dai media e dai social media, può aumentare il rischio di sviluppare AN.9 Gli adolescenti possono essere particolarmente vulnerabili a queste pressioni, a causa della loro ricerca di identità e accettazione sociale. La diagnosi di AN viene posta dal neuropsichiatra o altro specialista utilizzando i criteri del Manuale Diagnostico e Statistico dei Disturbi Mentali (DSM-5) dell’American Psychiatric Association (Tabella 1). Il trattamento richiede un approccio multidisciplinare che coinvolga un gruppo di professionisti qualificati, tra cui il pediatra, spesso responsabile della prima valutazione medica generale e dell’indirizzamento agli altri specialisti, nonché il monitoraggio dei progressi clinici e la gestione di eventuali complicanze; il neuropsichiatra, generalmente responsabile della diagnosi e della programmazione del percorso di cura, case-manager e coordinatore del gruppo di cura multidisciplinare e dei rapporti con i genitori dei pazienti, responsabile di valutare e trattare le condizioni psichiatriche associate, come depressione, ansia o disturbi ossessivo-compulsivi; il dietista e dietologo che creano un piano alimentare personalizzato per aiutare il paziente a raggiungere un peso corporeo adeguato e sviluppare abitudini alimentari sane; psicoterapeuti, che forniscono psicoterapia per aiutare il paziente a raggiungere un’adeguata introspezione rispetto al disturbo (spesso negato o difeso dal paziente), ad affrontare le problematiche intrapsichiche sottostanti, la gestione dei rapporti intrafamiliari, i pensieri e i comportamenti disfunzionali legati al cibo e al proprio corpo, a migliorare l’autostima e sviluppare meccanismi che permettono di gestire situazioni difficili e i rapporti coi pari e con la famiglia. Il paziente deve essere sottoposto a monitoraggio regolare del peso e dei parametri vitali per garantire che il piano di trattamento stia funzionando e che il supporto nutrizionale sia adeguato. Essa aiuta i pazienti a identificare e modificare i pensieri e i comportamenti disfunzionali legati al cibo, al peso e all’immagine corporea, ma soprattutto ad elaborare i conflitti relazionali riferiti alle problematiche di attaccamento nei confronti delle figure genitoriali e delle relazioni coi pari, migliorare la gestione delle emozioni, ricostruire i legami affettivi intra ed extrafamiliari, accrescere la conoscenza di sé e della propria storia personale, orientandole ad obiettivi raggiungibili, e in definitiva permettere lo sviluppo

Bariatric surgery (BS) is today the most effective therapy for inducing long-term weight loss and for reducing comorbidity burden and mortality in patients with severe obesity. On the other hand, BS may be associated to new clinical problems, complications and side effects, in particular in the nutritional domain. Therefore, the nutritional management of the bariatric patients requires specific nutritional skills. In this paper, a brief overview of the nutritional management of the bariatric patients will be provided from pre-operative to post-operative phase. Patients with severe obesity often display micronutrient deficiencies when compared to normal weight controls. Therefore, nutritional status should be checked in every patient and correction of deficiencies attempted before surgery. At present, evidences from randomized and retrospective studies do not support the hypothesis that pre-operative weight loss could improve weight loss after BS surgery, and the insurance-mandated policy of a preoperative weight loss as a pre-requisite for admission to surgery is not supported by medical evidence. On the contrary, some studies suggest that a modest weight loss of 5–10% in the immediate preoperative period could facilitate surgery and reduce the risk of complications. Very low calories diet (VLCD) and very low calories ketogenic diets (VLCKD) are the most frequently used methods for the induction of a pre-operative weight loss today. After surgery, nutritional counselling is recommended in order to facilitate the adaptation of the eating habits to the new gastro-intestinal physiology. Nutritional deficits may arise according to the type of bariatric procedure and they should be prevented, diagnosed and eventually treated. Finally, specific nutritional problems, like dumping syndrome and reactive hypoglycaemia, can occur and should be managed largely by nutritional manipulation. In conclusion, the nutritional management of the bariatric patients requires specific nutritional skills and the intervention of experienced nutritionists and dieticians.

Taste Adverse Effects * Management Strategies for Taste Alteration (Dysgeusia, Ageusia, Hypogeusia) * Practice good oral hygiene such as brushing your teeth 2 times per day with a gentle toothbrush and see your dentist at least 2 times per year. * Use baking soda and salt rinses before and after eating to clear taste buds. * Recipe: 1 tsp of baking soda and 1 tsp of kosher salt per quart of water * Refer to Rebecca Katz's FASS (fat, acid, salt, sweet) formula to balance flavors (Rebeccakatz.com). * Eat smaller portions on a small plate; also think about food presentation. * Food that is presented in a visually pleasing manner can stimulate saliva and appetite. * If taste alteration is not better despite following these recommendations, and the multiple myeloma is responding to treatment, discuss further with your medical team as they may consider modifying the dose of talquetamab. * AVOID: * If the mouth, tongue, or throat is sore, avoid adding types of vinegar, citrus, pickled foods, hot spices, alcohol, or tomato-based foods to your diet. If foods taste metallic or bitter: * Metallic * Add olive oil, lemon, and maple syrup. * These can be combined to use as much as needed. * Tart foods can mask a metallic taste; try adding vinegar, citrus, or pickles to meals. * If meat tastes metallic, try alternative protein-rich foods such as nuts, nut butter, tuna/egg salad, white flaky fish, protein shakes, yogurt, cottage cheese, beans, or tofu. * Bitter * Add sweet fruits, honey, or syrup to foods and drinks. * Add fresh or dried herbs (rosemary, thyme, basil, oregano, tarragon, cilantro, mint, and dill), onion, garlic, and spices (cinnamon, cumin, paprika, chili powder, and turmeric). * Either taste * Eat foods cold or at room temperature. * Suck on sugar-free lemon drops, mints, or gum. * AVOID: * Metal utensils and canned foods/drinks. If foods taste blunted, bland, or like cardboard: * Add lemon, a pinch of sea salt, and a few drops of maple syrup. * These can be combined to use as much as needed. * Add citrus (lemon or lime), vinegar, herbs, spices, or pickled items. * Marinate foods in wine, Italian dressing, lemon juice, or soy sauce. * Marinate meats or fish in sweet juices, fruits, wine, acidic dressings, lemon juice, soy sauce, or teriyaki sauce. * After marinating and cooking, add parsley, olive oil, sea salt, garlic, and lemon. * Use sea salt instead of iodized salt. * Blend fruit into shakes, ice cream, or yogurt. * Try frozen fruits such as whole grapes, mandarin oranges, watermelon, or cantaloupe. * Add a few drops of honey or maple syrup to sweet foods. * Add texture by including chopped nuts for crunch, nut butter, or olive oil for a creamier texture. Baking soda/saltwater rinses 3 to 5 times per day; use a soft brush plus toothpaste after each meal. * Swish and spit with club soda or lemon-lime soda to help loosen and remove dry or thick saliva. * Use a cool-mist humidifier to moisten air, especially at night. * AVOID: * Caffeinated and alcoholic beverages * Smoking and chewing tobacco * Alcohol-based oral rinse Management Strategies for Difficulty Swallowing due to Dry Mouth (Dysphagia) * Cut foods into bite-sized pieces. * Consume small, frequent meals/snacks to get enough calories. * Eat soft foods or foods that can be cooked until tender. * Mashed potatoes, squash, ground beef/turkey, soups, smoothies * Eat soft foods that are rich in protein. * Cottage cheese, yogurt, milk, cheese, custard, eggs, ground chicken/turkey/beef, tofu, beans/peas/lentils, nuts/nut butter * Add foods high in calories. * Drizzle oil into soup, add creamy nut butter to hot cereals/smoothies, add avocados; high-calorie liquids like gravy, milk, or broth instead of water. * Use a blender or food processor to puree food. * Add sauce, gravy, or oil to meals to make swallowing easier and add calories. * Drink liquids through a straw; sit upright while eating, sip liquids with solids.

Abstract Introduction Late night eating has been associated with higher odds of being overweight or obese. This study aims to evaluate the relationship between late night eating and body mass index in a nationally representative sample. Methods Actigraphy was used to estimate the average bedtime, waketime, duration and midpoint of sleep in the National Health and Nutrition Examination Survey 2003-04 and 2005-06 cohorts. Given the circular nature of clock time, the average was calculated to be the point that minimized the sum of squares of differences between time points. Dietary data was collected through two detailed interviews of the participants. Nighttime calories were defined as the average amount of calories consumed between the average bedtime and the average midpoint of time-in-bed, based on the data recorded during the dietary interviews. Results Higher average nighttime caloric consumption (in units of 100 kcal) was associated with higher BMI [B(95% CI): 0.062 (0.003, 0.121)]; this remained significant after adjustment for age, gender, and race [B(95% CI): 0.084 (0.026, 0.142)]. Higher nighttime caloric consumption (as a percentage of total average daily calories consumption) was associated with higher BMI [B(95% CI): 1.522 (0.312, 2.733)]. This remained significant after adjustment for age, gender, and race [B(95% CI): 1.718 (0.505, 2.931)]. Conclusion Higher nighttime caloric consumption, both in average amount (in units of 100 kcal) and as a percentage of average daily calories consumption, was associated with higher BMI. Additional study is needed to further elucidate the relationship between nighttime eating habits and body mass index. Support NHLBI T32HL110952

The global rise in obesity underscores the need for effective weight management strategies that address individual metabolic and hormonal variability, moving beyond the simplistic “calories in, calories out” model. Body types—ectomorph, mesomorph, and endomorph—provide a framework for understanding the differences in fat storage, muscle development, and energy expenditure, as each type responds uniquely to caloric intake and exercise. Variability in weight outcomes is influenced by factors such as genetic polymorphisms and epigenetic changes in hormonal signaling pathways and metabolic processes, as well as lifestyle factors, including nutrition, exercise, sleep, and stress. These factors impact the magnitude of lipogenesis and myofibrillar protein synthesis during overfeeding, as well as the extent of lipolysis and muscle proteolysis during caloric restriction, through complex mechanisms that involve changes in the resting metabolic rate, metabolic pathways, and hormonal profiles. Precision approaches, such as nutrigenomics, indirect calorimetry, and artificial-intelligence-based strategies, can potentially leverage these insights to create individualized weight management strategies aligned with each person’s unique metabolic profile. By addressing these personalized factors, precision nutrition offers a promising pathway to sustainable and effective weight management outcomes. The main objective of this review is to examine the metabolic and hormonal adaptations driving variability in weight management outcomes and explore how precision nutrition can address these challenges through individualized strategies.

But part of their benefit relative to controls might have been due to differences in counseling.

Higher efficiency rarely reduces water consumption Reconciling higher freshwater demands with finite freshwater resources remains one of the great policy dilemmas. Given that crop irrigation constitutes 70% of global water extractions, which contributes up to 40% of globally available calories ( 1 ), governments often support increases in irrigation efficiency (IE), promoting advanced technologies to improve the “crop per drop.” This provides private benefits to irrigators and is justified, in part, on the premise that increases in IE “save” water for reallocation to other sectors, including cities and the environment. Yet substantial scientific evidence ( 2 ) has long shown that increased IE rarely delivers the presumed public-good benefits of increased water availability. Decision-makers typically have not known or understood the importance of basin-scale water accounting or of the behavioral responses of irrigators to subsidies to increase IE. We show that to mitigate global water scarcity, increases in IE must be accompanied by robust water accounting and measurements, a cap on extractions, an assessment of uncertainties, the valuation of trade-offs, and a better understanding of the incentives and behavior of irrigators.