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"THERAPEUTIC DIETS"
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Ratings of the Effectiveness of 13 Therapeutic Diets for Autism Spectrum Disorder: Results of a National Survey
This study presents the results of the effectiveness of 13 therapeutic diets for autism spectrum disorder from 818 participants of a national survey, including benefits, adverse effects, and symptom improvements. The average Overall Benefit of diets was 2.36 (0 = no benefit, 4 = great benefit), which was substantially higher than for nutraceuticals (1.59/4.0) and psychiatric/seizure medications (1.39/4.0), p < 0.001. The average Overall Adverse Effects of diets was significantly lower than psychiatric/seizure medications (0.10 vs. 0.93, p < 0.001) and similar to nutraceuticals (0.16). Autism severity decreased slightly over time in participants who used diet vs. increasing slightly in those that did not (p < 0.001). Healthy and Feingold diets were the two top-rated diets by Overall Benefit; the ketogenic diet was the highest for nine symptoms (though had fewer respondents); and the gluten-free/casein-free diet was among the top for overall symptom improvements. Different diets were reported to affect different symptoms, suggesting that an individual’s symptoms could be used to guide which diet(s) may be the most effective. The results suggest that therapeutic diets can be safe and effective interventions for improving some ASD-related symptoms with few adverse effects. We recommend therapeutic diets that include healthy foods and exclude problematic foods. Therapeutic diets are inexpensive treatments that we recommend for consideration by most people with ASD.
Journal Article
Evaluation of feeding different forms of therapeutic diet on the feed intake, digestibility, feed efficiency, and growth of calves experimentally infected with foot-mouth disease virus
Oral ulcers induce acute weight loss due to anorexia in foot-and-mouth disease virus (FMDV) infected cattle. We hypothesized that providing a palatable form of a therapeutic diet (TD) in different physical forms would increase the feed intake, digestibility and restoration of body weight. A TD was formulated with 19% CP and 2.9 Mcal ME/kg on dry matter basis. Bull calves of 10–12 months with mean body weight of 123 ± 1.3 kg were experimentally infected with FMDV (n = 18) and offered one of the following three forms of the TD (n = 6/group) for 6 weeks post-FMDV infection (WPI): (i) TD in mash form (TDM) (ii) TD in cooked form (TDC) and (iii) TDC + customised nutrient supplement (TDCNS) such as Zn, Cu, Cr, Mn, and Se. The CNS was fed before the TDC. A group of uninfected control (n = 4) was fed TDM. Green fodder was offered in the afternoon. Dry matter intake (DMI) of TD and green fodder were recorded at 24 h interval till WPI 6. Body weight (BW) was recorded at weekly interval. Digestibility trial was conducted at WPI 6. The palatability of the TD was scored from 1- 4 and healing of tongue ulcers was analyzed by Kaplan–Meier survival curve. The results indicated that the physical form of TD increased the total DMI by WPI 3, which was supported by the restoration of BW and higher palatability score. The digestibility of all the proximate principles except EE was significantly higher (P < 0.05) in the groups that were fed TDC. It was concluded that feeding TD irrespective of the physical form, restored the ADG and DMI in the calves by WPI 3. Further, feeding cooked form of TD increased the digestibility in the FMDV infected calves and supplementation of CNS hastened the healing of glossal ulcers.
Journal Article
Jason Vale's 5:2 juice diet : the perfect weight loss & health management plan
Jason Vale - the world's number one name in juicing - brings you his final \"juice diet plan\" ever - the 5:2 Juice Diet. By taking 5:2 beyond simple calorie counting and combining the science behind it with some incredible, nutrient-rich and delicious juice recipes, Jason Vale's 5:2 Juice Diet revolutionizes 5:2 and takes the potential health benefits to another level. Jason believes that where you get your calories from on your \"fasting\" days and the rest of the week does matter. In this book, you will not only find all the beautiful, nutritious, calorie-specific recipes for his 5:2 Juice Diet 4 Week Challenge - all in full colour - but also delicious creative healthy recipe ideas for the other days to ensure you get not just weight loss, but also nutrition for life!
Book
Role of Carnitine in Non-alcoholic Fatty Liver Disease and Other Related Diseases: An Update
Carnitine is an amino acid-derived substance that coordinates a wide range of biological processes. Such functions include transport of long-chain fatty acids from the cytoplasm to the mitochondrial matrix, regulation of acetyl-CoA/CoA, control of inter-organellar acyl traffic, and protection against oxidative stress. Recent studies have found that carnitine plays an important role in several diseases, including non-alcoholic fatty liver disease (NAFLD). However, its effect is still controversial, and its mechanism is not clear. Herein, this review provides current knowledge on the biological functions of carnitine, the “multiple hit” impact of carnitine on the NAFLD progression, and the downstream mechanisms. Based on the “multiple hit” hypothesis, carnitine inhibits β-oxidation, improves mitochondrial dysfunction, and reduces insulin resistance to ameliorate NAFLD. L-carnitine may have therapeutic role in liver diseases including non-alcoholic steatohepatitis, cirrhosis, hepatocellular carcinoma, alcoholic fatty liver disease, and viral hepatitis. We also discuss the prospects of L-carnitine supplementation as a therapeutic strategy in NAFLD and related diseases, and the factors limiting its widespread use.
Journal Article
The rainbow juice cleanse : lose weight, boost energy, and supercharge your health
Offers a detox and weight-loss program using fruit and vegetable juices from every color of the rainbow, including rhubarb gingerade, minty pepper orange juice, and purple sea asparagus.
Book
Diet Stacking – An Expanding Challenge for Gastroenterologists and Dietitians in Managing Chronic Gastrointestinal Disorders
Dietary therapy has an established role in managing gastrointestinal disorders, as a short‐term induction therapy (e.g., exclusive enteral nutrition for Crohn's disease), a long‐term monotherapy (e.g., gluten‐free diet for coeliac disease and a personalized FODMAP diet) or adjunct therapy (e.g., Mediterranean diet). As use of dietary therapies rises, it is becoming increasingly common for gastroenterologists and dietitians to encounter patients who are simultaneously following two or more dietary therapies to achieve optimal symptom control, to manage multiple concurrent medical issues, or for social or religious reasons. This practice is termed ‘diet stacking’. The aim of this review is to clarify the principles behind the safe and effective combination of dietary interventions with specific attention to potential risks, mitigation of risk and practical application. For gastroenterologists, awareness of current dietary practices of their patients prior to advising dietary therapy is warranted and, in those who are diet stacking, risk assessment is essential. Validated screening tools to evaluate risks, particularly of disordered eating, are limited. The management of those who currently or are at risk of diet stacking is best directed toward gastrointestinal dietitians who offer time, appropriate skills for assessment, and the delivery of pragmatic patient education to safely implement appropriate dietary interventions, and assess for the need for engaging psychological primary management or co‐management. In conclusion, diet stacking is common, and requires awareness and often multi‐disciplinary management to ensure it is implemented safely.
Journal Article
A plant-based life : your complete guide to great food, radiant health, boundless energy, and a better body
\"A Plant-Based Life\" guides you each step of the way as you slowly replace animal products and processed food with healthier choices that replenish your energy and boost well-being.
Book
Guidelines on Standard and Therapeutic Diets for Adults in Hospitals by the French Association of Nutritionist Dieticians (AFDN) and the French Speaking Society of Clinical Nutrition and Metabolism (SFNCM)
Aim: Hospital food provision is subject to multiple constraints (meal production, organization, health safety, environmental respect) which influence the meal tray offered to the patient. Multiple diets can add complexity and contribute to non-consumption of the meal. To avoid undernutrition, it appeared necessary to propose guidelines for foods and diets in hospitals. Methods: These guidelines were developed using the Delphi method, as recommended by the HAS (French Health Authority), based on a formal consensus of experts and led by a group of practitioners and dieticians from the AFDN (French Association of Nutritionist Dieticians) and SFNCM (French Society of Clinical Nutrition and Metabolism). Results: Twenty-three recommendations were deemed appropriate and validated by a panel of 50 national experts, following three rounds of consultations, modifications and final strong agreement. These recommendations aim to define in adults: 1—harmonized vocabulary related to food and diets in hospitals; 2—quantitative and qualitative food propositions; 3—nutritional prescriptions; 4—diet patterns and patient adaptations; 5—streamlining of restrictions to reduce unnecessary diets and without scientific evidence; 6—emphasizing the place of an enriched and adapted diet for at-risk and malnourished patients. Conclusion: These guidelines will enable catering services and health-care teams to rationalize hospital food and therapeutic food prescriptions in order to focus on individual needs and tasty foods. All efforts should be made to create meals that follow these recommendations while promoting the taste quality of the dishes and their presentation such that the patient rediscovers the pleasure of eating in the hospital.
Journal Article