November 2, 2020 2:15 PM

Posted: November 2, 2020 2:15 PM

Updated: November 3, 2020 5:37 AM

Recently, a Harvard Heart Letter reader emailed to say he was puzzled by a statement in the July issue namely, the one saying that low-fat diets dont seem to prevent heart disease. Dont most major health organizations, including the American Heart Association, recommend a low-fat diet? he asked.

Yes, they did for more than 40 years. But over the past decade, the American Heart Association, the federal dietary guidelines and other nutrition authorities have shifted away from advising people to limit the total amount of fat in their diets.

Instead, the focus is on an overall healthy dietary pattern. That means an eating style that emphasizes vegetables, fruits, whole grains, and beans, along with only modest or small amounts of meat, dairy, eggs, and sweets, says Dr. Eric Rimm, professor of epidemiology and nutrition at the Harvard T.H. Chan School of Public Health.

The reality is that eating more whole or minimally processed, plant-based foods will naturally lower your intake of fat, especially saturated fat. Found mainly in meat and dairy products, saturated fat can boost levels of harmful LDL cholesterol, a key contributor to heart disease. But simply cutting back on all types of fat does not necessarily translate into a diet that lowers cardiovascular risk.

Starting in the 1980s, when food manufacturers and consumers cut the fat from their products and diets, they replaced it with refined carbohydrates. People filled up on bread, pasta, low-fat chips and cookies, and low-fat sweetened yogurt. Eating lots of these highly processed carbohydrates floods your bloodstream with sugar, triggering a release of insulin to clear the sugar from your blood. But that can push your blood sugar too low, leaving you hungry again after just a few hours, which encourages overeating and weight gain. Whats more, a steady diet of these unhealthy carbs can eventually impair your bodys ability to respond to insulin, which can lead to diabetes. Both obesity and diabetes are closely linked to a heightened risk of heart disease.

But eating too many refined carbs wasnt the only problem. Avoiding unsaturated fats those found in nuts, seeds, olives, avocados, and fish isnt necessary. Not only do these foods make your meals more satisfying and tasty, unsaturated fat promotes cardiovascular health.

Some physicians advocate an ultra-low-fat diet, which includes just 10% of calories from fat. This diet excludes all animal-based products (such as meat, poultry, dairy, and fish), as well as refined carbohydrates (including white flour, white sugar, and even fruit juice).

But it also shuns some healthier unsaturated fats, including added oils and high-fat, plant-based foods such as avocados and nuts. Small studies have shown that this eating pattern may actually reverse the buildup of cholesterol-clogged plaque in the arteries.

At least some of that benefit may stem from the abundant fiber and other nutrients in the diets copious amounts of vegetables, beans, and whole grains, all of which are fairly scarce in the typical American diet. The only problem with an ultra-low-fat vegan diet is that its very challenging for most people to stick to over the long term. If you are among the 1% of people who can, may the Force be with you, says Dr. Rimm.

For everyone else, a Mediterranean-style diet offers the best of both worlds: a plant-centric diet thats not overly restrictive. The Mediterranean diet doesnt require extreme eating habits that make it difficult to socialize with other people, he says. Whats more, he adds, it tastes good and has the best evidence from long-term clinical studies for lowering a persons risk of heart disease.

To ease into this eating style, look over these suggestions from registered dietitian Kathy McManus, director of the Department of Nutrition at Harvard-affiliated Brigham and Womens Hospital. Choose one, try it for a week, then gradually add more changes over time, she advises.

Switch from whatever fats you use now to extravirgin olive oil. Start by using olive oil when cooking, including in salad dressings. Try swapping olive oil for butter on crusty bread.

Have salad every day. Choose crisp, dark greens and whatever vegetables are in season.

Go nuts. Instead of a bag of chips or cookies, have a handful of raw nuts as a healthy snack.

Add more whole grains to your meals. Experiment with bulgur, barley, farro, brown rice, and whole-grain pasta. Select dense, chewy, country-style bread without added sugar or butter.

Add a variety of vegetables to your menus. Add an extra serving of vegetables to both lunch and dinner, aiming for three to four servings a day. Try a new vegetable every week.

Eat at least three servings of legumes a week. Options include lentils, chickpeas, pinto beans, and black beans.

Eat less meat. Choose lean poultry in moderate, 3- to 4-ounce portions. Save red meat for occasional consumption or use meat as a condiment, accompanied by lots of vegetables, as in stews, stir-fries, and soups. Eat more fish, aiming for two servings a week. Both canned and fresh fish are fine.

Cut out sugary beverages. Replace soda and juices with water.

Eat fewer high-fat, high-sugar desserts. Fresh fruit or poached fruit is best. Aim for three servings of fresh fruit a day. Save cakes and pastries for special occasions.

More:
A heart-healthy diet doesn't need to be low in fat - KXLY Spokane

Environmental factors involving diet may play an important role in the onset and development of inflammatory bowel diseases (IBDs), especially in their early stages. That is because of the involvement of dietary patterns and nutrients in shaping inflammatory responses that become detrimental if they persist over the long term.

A new nationwide cohort study shows the association between the inflammatory potential of diet and risk of Crohns disease.

The authors used an empirical dietary inflammatory score, derived by weighting food groups based on their relationship with plasma inflammatory markers (i.e., C-reactive protein, interleukin-6 and tumor necrosis factor a receptor 2), to explore the link between dietary inflammatory potential and risk of incident IBD.

A new nationwide cohort study shows the association between the inflammatory potential of diet and risk of Crohns disease

The index assesses the inflammatory potential of diet and is the weighted sum of 18 food groups based on food frequency questionnaire data, with higher scores indicating proinflammatory diets (e.g., processed and red meat, some fish, refined grains and high-energy beverages) and lower scores indicating anti-inflammatory diets (e.g., dark yellow and green leafy vegetables, tea, coffee, beer and wine).

The sample under study consisted of 328 cases of incident Crohns disease and 428 cases of incident ulcerative colitis from 3 large prospective cohorts in the United States.

Dietary patterns with high inflammatory potential were associated with increased risk of Crohns disease, compared with participants who showed a high intake of foods with lower inflammatory potential.

The authors also examined whether change in dietary inflammatory potential could affect the risk of IBD. Participants who shifted from a low to a high inflammatory potential diet and those who usually consumed a proinflammatory diet showed a greater risk of Crohns disease, compared with participants who persistently consumed a diet with low inflammatory potential.

Dietary patterns with high inflammatory potential were associated with increased risk of Crohns disease

In contrast, different levels of dietary inflammatory potential were not linked to risk of ulcerative colitis.

On the whole, the current study highlights the importance of diet in the development of Crohns disease by modulating inflammatory mechanisms. Although more mechanistic data and intervention controlled studies are needed, the findings show that what you eat is an important modifiable factor in IBD prevention.

Reference:

Lo CH, Lochhead P, Khalili H, et al. Dietary inflammatory potential and risk of Crohns disease and ulcerative colitis. Gastroenterology. 2020;159(3):873-883. doi: 10.1053/j.gastro.2020.05.011.

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The inflammatory potential of diet is tied to Crohn's disease risk but not to ulcerative colitis, suggests a new observational study - Gut Microbiota...

Just a little over a month ago, power coupleDavid and Victoria Beckhamrevealed to theircombined 93 million followers that they are eating meat-free, and "enjoying it." The world-famous soccer superstarthen appeared in a virtual call on IGTV with Sir David Attenborough to discuss the ways we can help the planet and asked:"If you had one message to our children about the future of our world, what would it be?"

Looks like he is still at it. Over the weekend, Beckham cooked up a vegan casserole withplant-based ingredients, includinggreens, green beans, broccolini, wholegrain mustard, andfollowed it with a batch of delicious-looking homemade dumplings. A big thanks to PlantBasedNews for capturing the moment in the below footage from Beckham's Instagram.

Meanwhile, spice girlturned fashion designer Victoria Beckhamhas eaten a mostly plant-based diet with the exception of her daily supplements. However, when they both revealed their meat-free switch, Victoria noted that she is about to try a line of vegan products. "So I really like this brand," as she shows off the label on her IG story which states Puori protein and vitamin supplements."I have been taking supplements for quite some time, she adds, "so I am going to try the new vegan products, and these are targeting people who have a plant-based diet, which I actually do have, so I am really excited to try it."

Any step toward a veggie-forward or plant-leaning diet is a win-win for the planet, your health, and the animals. We're rooting for the Beckhams to keep going and their fans to leap into the game.

Excerpt from:
David Beckham Shows Off His Vegan Cooking Skills on Instagram - The Beet

Over the years, scientists have demonstrated an association between red and processed meats and cancer. However, they are still unpicking the mechanisms that drive this relationship.

The authors of a recent study, which appears in BMC Medicine, argue that at least part of the answer might lie in an immune interaction.

Nutrition and dietary habits play pivotal roles in a wide range of health conditions, including type 2 diabetes, obesity, cancer, hypertension, and cardiovascular disease.

Red meats and processed meats have each received a fair amount of attention in this regard. Both have been implicated in cancer risk, but how they exert their influence is up for debate. As the authors of the latest study explain:

Although various mechanistic explanations have been proposed, [such as a] high energy/fat diet, N-nitroso, nitrates, nitrites, heme iron, [and] compounds produced by gut microbiome or during cooking, none seems to be specific to red meat or dairy.

The authors point to tentative evidence that N-glycolylneuraminic acid (Neu5Gc) might be a risk factor for colorectal cancer.

Neu5Gc is a carbohydrate, or sugar, present in foods derived from mammals, and it is abundant in red meat and dairy. It occurs at low levels in some fish but is absent from poultry.

Humans cannot synthesize Neu5Gc, but when we consume it, small amounts accumulate on cell surfaces. When immune cells encounter this nonhuman material, it triggers the production of anti-Neu5Gc antibodies. Studies have shown that humans have a wide range of these antibodies.

Scientists have also found evidence that long-term exposure to these antibodies promotes inflammation and cancer in animal models. However, they have yet to identify any clear effect of eating mammalian products on levels of these antibodies.

As these anti-Neu5Gc antibodies travel around the body, they bump into Neu5Gc on cell surfaces, sparking inflammation. Experts believe that this, in turn, exacerbates cancer, because cancer cells tend to have higher levels of Neu5Gc on their surfaces.

In one study, researchers demonstrated an association between levels of circulating Neu5Gc antibodies and colorectal cancer risk. However, the level of antibodies was not associated with red meat intake.

Now, the latest study has set out to unpick the relationship between a persons diet and their levels of Neu5Gc once and for all.

In the study, a group of scientists most from Tel Aviv University, in Israel, or the Sorbonne Paris Cit Epidemiology and Statistics Research Center, in Bobigny, France took data from the NutriNet-Sant survey. This extensive survey conducted in France aims to investigate the complex relationships between nutrition and health.

The authors of the present study took data from 16,149 adults, all of whom had registered a minimum of six dietary records.

Meanwhile, the researchers calculated the amount of Neu5Gc in a wide range of common foods. Using this data, they constructed what they refer to as the Gcemic index, which ranks food according to levels of Neu5Gc specifically, the Neu5Gc content in each food relative to the amount measured in beef.

Next, the researchers analyzed blood samples from 120 participants with at least eighteen 24-hour dietary records; they noted the levels of anti-Neu5Gc antibodies in the serum.

We found a significant correlation between high consumption of Neu5Gc from red meat and cheeses and increased development of those antibodies that heighten the risk of cancer, explains corresponding author Dr. Veder Padler-Karavani, of Tel Aviv University.

For years, there have been efforts to find such a connection, but no one did. Here, for the first time, we were able to find a molecular link thanks to the accuracy of the methods used to measure the antibodies in the blood and the detailed data from the French diet questionnaires.

Now, combining earlier knowledge and the data provided by the new study, the theory becomes more solid: Consuming mammal products, such as red meat and dairy increases the amount of Neu5Gc on cell surfaces. In turn, this increases the level of circulating anti-Neu5Gc antibodies.

With an increase in these antibodies comes an increase in inflammation, which might raise the risk of exacerbating certain medical conditions, such as cancer.

It is worth noting that the immune response described above is unlikely to be the only link between red meat and cancer.

The authors also mention other factors, including the high fat content in meat and mutagens chemical compounds that cause irreversible changes in cellular genetic material such as heterocyclic amine, which is produced when meat is cooked at high temperatures.

In the future, the researchers hope that their Gcemic index will become a tool to assess the amount of Neu5Gc in a persons diet. This might help design personalized recommendations for at-risk individuals.

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How is red meat linked to cancer? - Medical News Today

If you are someone who likes to be labelled as a vegan or a plant based diet consumer, there are a few differences you should know before switching between these two diets. Follow this simple guide to learn the key differences between a vegan diet and a plant based diet.

Are you planning to turn vegan? With plenty of people across the world choosing to turn to veganism and stick to the greens to reduce the impact of climate change or for various other reasons, theres a surge of vegan diet foods. However, very few people are aware of what all is included in the diet and how to consume it.

Before switching to a plant based diet or a vegan diet, we are here to tell you about the key differences between the two terms and talk about their impact.

What is a vegan diet?

Being vegan refers to choosing the animal-free lifestyle wherein you avoid any meat consumption in order to support animal cruelty. While it may differ from person to person, mostly the reason behind turning vegan is to reduce the harsh impact on animals through your personal choices. This means there are no animal products in a vegan diet. People who call themselves as vegans avoid dairy products, seafood, meat, eggs and more.

Foods excluded in a vegan diet

Meat, seafood, dairy products, and eggs are excluded in a vegan diet.

Foods included in a vegan diet

Oils, highly processed foods, whole grains, fruits, vegetables, and legumes.

What is a plant based diet?

People who follow a plant based diet strictly eat a diet that focuses more on plant foods. It comprises of wholesome plant foods that are mostly organically grown or minimally processed. However, they might include certain animal foods like eggs and honey, unlike vegans.

Plant based diets have recently gained popularity after many people wanting to reduce the consumption of animals in their diet or junk food. Plant based diet is a more flexible approach towards turning environmental friendly or reducing their carbon impact on the planet as they dont completely cut off from certain animal products in their diet. Mostly, for someone consuming a plant based, their personal overall health is the biggest motivator. Being a vegan is a committed lifestyle decision whereas, following a plant based diet is more of an individualistic approach for your own personal gain.

Foods included in a plant based diet

Whole grains, fruits and green vegetables. They might include certain animal products like eggs and dairy products.

Foods excluded in a plant based diet

Meat and poultry and seafood.

Also Read:World Vegan Day 2020: How can turning Vegan save our environment?

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THESE are the 5 differences between a vegan diet and a plant based diet - PINKVILLA

Does eating a healthy diet benefit both you and the planet as a whole? If you answered yes, you're correct. And if you answered no, you're also correct.According to a thought-provoking study published last week in Nutrition Journal,eating a healthy diet is good for the planet in some ways, but not necessarily others.

A trio of scientists led by Zach Conrad, Ph.D., assistant professor of nutrition in the Department of Kinesiology & Health Sciences at William & Mary, set out to identify the links between diet patterns and environmental sustainability. (Related: 100 Unhealthiest Foods on the Planet.)

Using nationally representative data on the diets of 50,000 Americans of all ages and food waste in the U.S., plus other research, the study authors found that healthier diets do, in fact, use less land resources.

However, they also found that Americans have a tendency to waste a portion of the foods they buy. In fact, consumed food accounts for a mere 56 to 74 percent of resources used, while the remaining resources go, literally, to waste.

"Healthier diets tend to have more fruits and vegetables, which don't require much land but do require a lot of other agricultural resources including irrigation water and pesticides," Conrad explained to William & Mary's blog. "And fruits and vegetables are often more perishable than other foods, which means they are wasted in higher amounts."

This is not a good thing for the environment given how many resources go into making food, said the study's co-authors, Nicole Tichenor Blackstone, a member of the Friedman School of Nutrition Science & Policy at Tufts University, and Eric Roy of the University of Vermont.

"It's not just the food itself that is being wasted, it's all the associated agricultural resources that went into making that food," Roy told William & Mary.

In short, the research found that eating more healthy foods while also making sure you're eating, reusing, or composting the food you buy is key for keeping yourself and the planet in good shape.

Luckily,200 popular grocery stores have recently joined together to help reduce food waste. For your part, you can start eating more of these five specific foods the study authors are urging more people to eat both for their own health and the health of the planet. Oh, and before you head to the grocery store, here are 20 ways to be more sustainable when it comes to food.

Read the original article on Eat This, Not That!

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Scientists Are Urging Americans to Eat More of These 5 Specific Foods - msnNOW

The work of a British family doctor demonstrates that stopping eating carbohydrates helps with blood pressure, diabetes and weight loss - helping save lives during Covid-19. But the medical industry doesnt want you to know this.

If you want to avoid dying of Covid-19, one of the most important things you can do, if you are overweight, is to shed the pounds

A recent study by an international team of researchers using data from 399,000 patients found that people with obesity who contracted coronavirus were 113 percent more likely than people of healthy weight to end up in hospital, 74 percent more likely to be admitted to intensive care, and 48 percent more likely to die.

Why? Well, the why centres around the damaging effect of raised blood glucose on endothelial cells and it gets complicated.

The most important thing is not to understand the complex metabolic and physiological pathways involved, but simply to help people to lose weight, and this is where Dr. David Unwin comes in.

For years, this family doctor from Southport, in northwest England, has believed, as I do, that the main driver of weight gain, eventually leading on to type 2 diabetes, is a high-carbohydrate diet. That means consuming too much pasta, potatoes, rice, bread, processed sugar, and so on, and not enough red meat, olive oil, butter, eggs, and the like.

This, of course, is exactly the opposite of what we have been told for decades by the experts who demonise fat and promote carbohydrates. We have the eat-well plate, and the food pyramid, and hundreds of thousands of dieticians around the world, all promoting carbohydrates as the healthy option.

Dutifully following this advice, the entire population of the Western world has become fatter, and fatter and fatter. And more and more unhealthy. By the way, this is not a coincidence; it is cause and effect.

But getting back to Dr. Unwin years ago, he despaired of ever getting any of his patients to lose weight. It was so disheartening, he furtively studied his pension plan and dreamed of retirement. Then, one day, a patient came in to his surgery who had lost a lot of weight and kept it off.

At first, this woman was reluctant to say how she had done it, as she feared the inevitable criticism. In the end, however, she confessed to Dr. Unwin that she had achieved it by eating a low-carbohydrate diet. In Dr. Unwins own words:

I was interested to find out how the patient had improved her diabetic control. She confessed she had ignored my advice and learnt a much better way to look after herself from the internet. I suppressed my wounded pride and looked at the low-carb forum on diabetes.co.uk. There were thousands of type 2 diabetics on there ignoring their doctors and getting great results ([but] now that is just not allowed).

The GP did not criticise his patient; instead, he was intrigued. Could this possibly be true? It went against everything he had been told about healthy eating, weight loss, and type 2 diabetes fat has twice the calories per gram as carbohydrates and suchlike. Eating fat, hed been programmed to believe, makes you fat, and then you develop diabetes and heart disease.

Dr. Unwin did more research, then made the decision to work with his patients, mainly those with diabetes, to see if a low-carbohydrate diet could be beneficial. Lo and behold, it was very beneficial. In fact, it was like a miracle cure.

In 2014, he published a paper on his results on a small number of patients. It stated:

It was observed that a low-carbohydrate diet achieved substantial weight loss in all patients and brought about normalisation of blood glucose control in 16 out of 18 patients. At the same time, plasma lipid profiles improved, and BP [blood pressure] fell, allowing discontinuation of antihypertensive therapy in some individuals

Conclusions: Based on our work so far, we can understand the reasons for the internet enthusiasm for a low-carbohydrate diet: the majority of patients lose weight rapidly and fairly easily [and,] predictably, the HbA1c levels are not far behind. Cholesterol levels, liver enzymes, and BP levels all improved. This approach is simple to implement and much appreciated by people with diabetes.

Now, he has published results of a much larger study, of nearly 200 patients over a six-year period, which has just been published in the British Medical Journals Nutrition, Prevention & Health.

Its main findings make an impressive case for the low-carb diet and how it can lead to people being much healthier and getting off lifelong medication:

46 percent drug-free Type 2 diabetes remission.

Significant improvements in weight, blood pressure, and lipid profiles.

93 percent remission of prediabetes.

Four individuals came off insulin altogether.

Total weight loss for the 199 participants was 1.6 metric ton.

50,885 annual savings in the practices diabetes-drug budget.

If every GP practice adopted the practice, the NHS could save c. 277 million (c.$350 million) a year

This paper will be attacked, of course, as there are massive financial interests involved here. The savings that the NHS could achieve would be dwarfed if the US, with its much higher drugs costs, adopted the policies: we could be looking at around $2 billion a year. Around the world, who knows, but it would be vast sums of money.

So, you can imagine the joy that this paper will be met with in pharmaceutical company boardrooms around the world. The words lead and balloon, spring to mind. Equally, the massive low-fat high-carb food manufacturers will be throwing their hands up in horror My bonus, my bonus! Nooooo! You can take all your low-carb yoghurts and

As for the rest of us, I can assure you that Dr. Unwin has only ever been interested in one thing: working out how to help people lose weight and control their diabetes. He has achieved this for his patients and is showing the rest of the world how to do the same.

Will his research now be taken up by the authorities around the world? Will we move away from promoting a high-carbohydrate diet? You have to be joking. There is far too much money to be lost by the companies who exert tight control over the world of medical research, and whose lobbyists swarm around politicians in rich countries.

Which is a damn shame, because more than ever in this endless Covid-19 pandemic, obesity represents a health crisis. This paper, and the tireless work by Dr Unwin, clearly tells us what we need to do now, urgently. If Boris Johnson is serious about his plan for the nation to get slimmer and fitter, he himself should go on a low-carb diet and extol its virtues.

Dr Unwins approach wont work instantly, and it wont work for everyone nothing ever does. However, it represents hope. It could save hundreds and thousands of lives. Perhaps more than any vaccine. His research should be shouted from the rooftops.

Think your friends would be interested? Share this story!

The statements, views and opinions expressed in this column are solely those of the author and do not necessarily represent those of RT.

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Deprescribe the world! New study shows low-carb diets would save BILLIONS currently wasted on drugs. But will Big Pharma allow it? - RT

Garlic Health Benefits: These tiny cloves are beneficial in controlling several health conditions. Garlic has a strong flavour that can be added to a variety of foods and drinks. Read here to know some amazing health benefits.

Garlic contains anti-bacterial properties which can help reduce cold symptoms

Garlic is commonly used to enhance the flavour of food as well as drinks. This herb provides several health benefits to your body and overall health. Garlic contains manganese, selenium, fibre, copper, potassium, iron and vitamin B6 and C. These small cloves are also loaded with antioxidants and anti-bacterial properties. It is also beneficial for several health conditions like diabetes, high blood pressure and much more. Garlic can be added to your diet in several ways. Many consume fresh garlic cloves as first thing in the morning. You can also add chopped garlic as a topping on salads and different foods. Here are some notable health benefits of garlic you need to know.

Diabetes requires healthy management of blood sugar levels. A healthy and well-balanced diet can help you manage this condition. According to studies, raw garlic may help reduce blood sugar levels. You may seek advice from your doctor before adding garlic to your diabetes diet.

Adding garlic to diet can help reduce blood sugar levels, as per studiesPhoto Credit: iStock

Adding garlic to diet can help you boost heart health by reducing bad cholesterol. Bad cholesterol is deposited inside the arteries which restricts the free flow of blood throughout the body. Adding garlic to diet can fight bad cholesterol levels.

Also read:Here's How Garlic Is Beneficial For Your Heart Health; Know Ways To Add It To Your Diet

Garlic is anti-bacterial properties that can assist in reducing cold and flu symptoms. Sipping warm garlic tea can give you relief. You can boil crushed garlic cloves and some ginger in a cup of water and drink this tea after adding some honey to it. This remedy will reduce cold and flu symptoms.

Also read:Know How You Can Use The Herb For Better Heart Health And Stronger Immunity

Garlic contains properties which can help reduce cold symptomsPhoto Credit: iStock

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High blood pressure significantly increases the risk of heart disease. According to studies, garlic reduces blood pressure. Prepare a fiber-rich salad and add some chopped garlic to it. You can also add garlic to your soups and other recipes.

Disclaimer: This content including advice provides generic information only. It is in no way a substitute for qualified medical opinion. Always consult a specialist or your own doctor for more information. NDTV does not claim responsibility for this information.

DoctorNDTV is the one stop site for all your health needs providing the most credible health information, health news and tips with expert advice on healthy living, diet plans, informative videos etc. You can get the most relevant and accurate info you need about health problems like diabetes, cancer, pregnancy, HIV and AIDS, weight loss and many other lifestyle diseases. We have a panel of over 350 experts who help us develop content by giving their valuable inputs and bringing to us the latest in the world of healthcare.

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Surprising Health Benefits Of Adding Garlic To Your Diet: You Must Know These! - Doctor NDTV

According to Market Study Report, Weight Loss and Diet Management Products and Services Market provides a comprehensive analysis of the Weight Loss and Diet Management Products and Services Market segments, including their dynamics, size, growth, regulatory requirements, competitive landscape, and emerging opportunities of global industry.

The Weight Loss and Diet Management Products and Services Market is projected to reach USD XX Billion by 2023 from USD XX Billion in 2018, at a CAGR of XX%. This report spread across 122 Pages, Profiling 10 Companies and Supported with 114 Tables and 24 figures are now available in this research.

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The Weight Loss and Diet Management Products and Services Market report is a compilation of first-hand information, qualitative and competitive assessment industry analysts, inputs from industry experts, and industry participants across the value chain. The research report market provides an in-depth analysis of parent market trends, macro-economic indicators, and governing factors along with market attractiveness as per segments. The report also maps the qualitative impact of various market factors on market segments, trending Key Factors, and geographies.

The following players are covered in this report:

AHD International

Atkins Nutritionals

Bio-Synergy

Body-Solid

Brunswick

Conagra Foods

Glaxosmithkline

Kellogg

Kraft Foods

Medifast

Nautilus

Nestle

Nutrasweet

Nutrisystem

Pepsico

Quaker Oats

Skinny Nutritional

Streamline Foods

Tate And Lyle

Coca-Cola

Hershey

Unilever

Vivus

Vlcc Group

Weight Watcher

Wellness International

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Growing popularity of soft adventure sports and increasing focus towards fitness are significant factors driving the growth of the Weight Loss and Diet Management Products and Services market. However, high cost of Weight Loss and Diet Management Products and Services might hinder the growth of the Weight Loss and Diet Management Products and Services market. The demand for Weight Loss and Diet Management Products and Services is high in North America and Europe region and the APAC is expected to grow at high CAGR which is creating lucrative business opportunities for the companies operating in the market.

MARKET SEGMENTATION

Breakdown Data by Type

Meals

Beverages

Supplements

Weight Loss and Diet Management Products and Services Breakdown Data by Application

Weight Loss Surgery

MDs

Hospitals/Clinic Programs

Rx Diet Drugs

Bariatricians

VLCD Programs

Based on regional and country-level analysis, the Weight Loss and Diet Management Products and Services market has been segmented as follows:

North America

United States

Canada

Europe

Germany

France

U.K.

Italy

Russia

Nordic

Rest of Europe

Asia-Pacific

China

Japan

South Korea

Southeast Asia

India

Australia

Rest of Asia-Pacific

Latin America

Mexico

Brazil

Middle East & Africa

Turkey

Saudi Arabia

UAE

Rest of Middle East & Africa

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This report provides a thorough analysis of the Weight Loss and Diet Management Products and Services market through detailed research on a variety of topics to help players build strong growth strategies and strong presence in the industry. Readers will also be informed of the important sustainability strategies adopted by leading companies when operating in the Weight Loss and Diet Management Products and Services market. The analyst also thoroughly evaluated the impact of these strategies on market growth and competition.

Chapter Details of Weight Loss and Diet Management Products and Services Market:

Part 01: Executive Summary

Part 02: Scope of The Report

Part 03: Weight Loss and Diet Management Products and Services Market Landscape

Part 04: Weight Loss and Diet Management Products and Services Market Sizing

Part 05: Weight Loss and Diet Management Products and Services Market Segmentation by Type

Part 06: Five Forces Analysis

Part 07: Customer Landscape

Part 08: Geographic Landscape

Part 09: Decision Framework

Part 10: Drivers and Challenges

Part 11: Market Trends

Part 12: Vendor Landscape

Part 13: Vendor Analysis

Reason to access this report:

The report will help the market leaders/new entrants in this market with information on the closest approximations of the revenue numbers for the overall Weight Loss and Diet Management Products and Services market and its sub segments. This report will help the stakeholders to understand the competitive landscape, to gain more insights to better position their businesses, and to plan suitable go-to-market strategies.

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Weight Loss and Diet Management Products and Services Market Size of Dynamics, Products, Application, Forecast Report 2020-2027 - Zenit News

The popularity of diets emphasizing predominantly plant-based foods has been growing for several years, and in 2020, it is a major market trend, gone mainstream. Consumers simply want to eat healthier and more sustainable foods. Grocery retailers are capitalizing on the movement, taking steps to meet shoppers latest preferences by offering greater varieties of more exotic produce, merchandising and promoting plant-based food options and cooking ideas.

At the same time, more people are ordering their groceries for home delivery, whether from a local store, a big e-commerce site, or a meal-kit subscription service. Often that decision is influenced by a desire to skip the store visit and opt for contactlessdelivery instead. Again, health concerns are driving consumer behavior and grocery shopping habits that extend to the packaging.

Corrugated has been around for 150 years, but it remains on trend today.Theres a tremendous backlash against single-use packaging particularly plastic and thats driven many in the supply chain to look more closely at corrugated.

Corrugated box manufacturers have been producing sustainable packaging for over a century paper-based, recyclable boxes that contain 50% recycled fiber on average, today. Boxes, themselves, are plant-based, made from trees grown in sustainable forests for the express purpose of becoming boxes. Those trees are planted by companies that harvest and re-plant new trees on a continuous basis. Theyre a renewable crop, just like the tomatoes and squash in a plant-based meal. With a harvest to planting ratio of 1 to 7 trees and a recovery rate of 92 percent, corrugated boxes are made to be remade using both new and recycled plant fibers.

Now more than ever, the food industry is positioned to build on the trust and partnership of being on the shoppers side, helping them achieve their dietary goals of eating well to stay as healthy as possible, said Dr. Hilary Thesmar, who oversees food safety and quality programs at FMI, according to Supply Chain Dive.

For many people, recent attention to personal and public health has sparked another look at the impact of our lifestyles on ourselves, on others and even on the planet we live on. Many of the people interested in plant-based and healthy diets are also concerned about sustainability and packaging. The Harvard Health Blog reportsthat Far from being separate issues, climate change and human health are two sides of the same coin. It is impossible to separate having a healthy body from having a healthy planet. Environmental health is human health.

Concerned citizens desire to reverse the tide of environmental destruction is not new. What has changed is that more people are paying more attention, between the pandemic and accumulating evidence that our way of life is having disastrous effects on the environment from climate change to plastics impacts on oceans, waterways and wildlife.

At the same time that we want to create less disposable waste, we also want to increase sanitary handling and behaviors.Contactlessdelivery options are important to consumers choosing to stay home more than they used to. They want to eat healthy, plant-based foods, and to have them delivered to their doorstep without having to interact with the public or store personnel.

In the spirit of values-based customer engagement, do not forget to consider how those groceries are delivered or displayed. Delivering healthy foods in sustainable, paper-based packaging sends a message: We get it.

For health-conscious consumers who care about sustainability, it only seems natural, to us, to put plant-based foods in a plant-based package.

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Catering to the plant-based diet trend: What about the package? - Grocery Dive