Photograph via snooOG

This subreddit has been created to serve as a neutral ground for exchanging and discussing scientific evidence relating to human nutrition.

Importantly, this sub is not for people to request or provide ANY dietary, nutritional or medical advice.

If you choose to comment and participate in the sub, scientific rigor is expected!

This subreddit has been created to serve as a neutral ground for exchanging and discussing scientific evidence relating to human nutrition.

If you choose to comment and participate in the sub, scientific rigor is expected!

Rules:

  1. Read all posting guidelines before contributing.

  2. All claims need to be backed by quality references.

  3. Be professional and respectful of other users.

  4. Stay on topic and contribute to the discussion.

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  6. Personal anecdotes are not allowed.

  7. Do not ask for or give personal medical, health, or nutrition advice.

 

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Disclaimer: The content in this community is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition.

/r/ScientificNutrition

52,744 Subscribers

5

The Paradox in Dietary Advanced Glycation End Products Research—The Source of the Serum and Urinary Advanced Glycation End Products Is the Intestines, Not the Food

https://www.sciencedirect.com/science/article/pii/S2161831322008006

Inconsistent research results have impeded our understanding of the degree to which dietary advanced glycation end products (dAGEs) contribute to chronic disease. Early research suggested that Western-style fast foods, including grilled and broiled meats and French fries, contain high levels of proinflammatory advanced glycation end products (AGEs).

However, recent studies with state-of-the-art ultraperformance LC-tandem mass spectrometry (UPLC-MS) found that there is no evidence that these foods have elevated levels of dAGEs relative to other foods. Paradoxically, observational research found that the intake of fruits (mainly apples), fruit juices (apple juice), vegetables, nuts, seeds, soy, and nonfat milk, which are foods synonymous with healthy eating, as well as the intake of cold breakfast cereals, whole grains (breads), and sweets, which are sources of high-fructose corn syrup (HFCS), were associated with elevated serum and urinary N-ε-carboxymethyl-lysine (CML). Ironically, these are the same foods found to have lower CML levels, as measured by UPLC-MS.

One possible explanation for this paradox is that the source of the elevated CML is the intestines, not the food. When considered collectively, dAGE research results are consistent with the “fructositis” hypothesis, which states that intake of foods and beverages with high fructose-to-glucose ratios (HFCS-sweetened foods and beverages, agave syrup, crystalline fructose, apple juice, and apple juice blends) promotes the intestinal in situ formation of readily absorbed, proinflammatory extracellular, newly identified, fructose-associated AGE, an overlooked source of immunogenic AGEs.

0 Comments
2025/01/01
04:08 UTC

10

Advanced glycation end products and nutrition

https://pubmed.ncbi.nlm.nih.gov/12234125/

Advanced glycation end products (AGEs) may play an important adverse role in process of atherosclerosis, diabetes, aging and chronic renal failure.

Levels of N(epsilon)-carboxymethyllysine and fluorescent AGE values were estimated in two nutritional population groups--alternative group (vegetarians--plant food, milk products, eggs) and traditional group (omnivorous subjects).

Vegetarians have a significantly higher carboxymethyllysine content in plasma and fluorescent AGE values. Intake of proteins, lysine and monosaccharides as well as culinary treatment, consumption of food AGEs (mainly from technologically processed products) and the routes of Maillard reaction in organism are the substantial sources of plasma AGEs. Vegetarians consume less proteins and saccharides. Lysine intake is significantly reduced (low content in plant proteins). Subjects on alternative nutrition do not use high temperature for culinary treatment and consume low amount of technologically processed food. Fructation induced AGE fluorescence is greater as compared with that induced by glucose. It is due to higher participation of a more reactive acyclic form of fructose. Intake of vegetables and fruit with predominance of fructose is significantly higher in vegetarians.

Comparison of nutrition and plasma AGEs in vegetarian and omnivorous groups shows that the higher intake of fructose in alternative nutrition of healthy subjects may cause an increase of AGE levels.

2 Comments
2025/01/01
04:03 UTC

6

High-Density Lipoproteins, Endothelial Function, and Mendelian Randomization

https://www.ahajournals.org/doi/10.1161/CIRCRESAHA.116.309116

Although plasma high-density lipoprotein (HDL) cholesterol levels correlate inversely with the incidence of cardiovascular disease, the causative nature of this relationship has been called into question by Mendelian randomization studies and several failed clinical trials involving HDL-raising drugs. 

Studies in humans have indicated that the macrophage cholesterol efflux capacity of HDL is a strong inverse predictor of subclinical atherosclerosis and cardiovascular disease and remains highly statistically significant after correction for HDL cholesterol levels, suggesting that HDL-C levels may be a poor surrogate for key functions of HDL mediating antiatherogenic effects.

In this issue of Circulation Research, Monette et al measured acetylcholine-induced coronary artery vasodilation, an indicator of endothelial nitric oxide (NO) bioavailability, in subjects undergoing coronary angiography, and showed that the cholesterol efflux capacity of HDL correlated inversely with coronary endothelial dysfunction (ED), a key event in early atherogenesis. In contrast, HDL and low-density lipoprotein cholesterol levels did not correlate with coronary ED. 

However, the HDL particle concentration, as assessed by ion mobility analysis, did correlate with HDL cholesterol efflux capacity and inversely correlated with coronary ED, leading to the conclusion that both HDL cholesterol efflux capacity and HDL particle concentration might provide clinically useful information on ED and coronary risk and further supporting that HDL-mediated cholesterol efflux is directly related to suppression of atherogenesis in humans.

1 Comment
2025/01/01
03:53 UTC

5

HDL dysfunction in diabetes: causes and possible treatments

https://pmc.ncbi.nlm.nih.gov/articles/PMC3332215/

HDL is known to be inversely correlated with cardiovascular disease due to its diverse antiatherogenic functions. These functions include cholesterol efflux and reverse cholesterol transport, antioxidative and anti-inflammatory activities. However, HDL has been shown to undergo a loss of function in several pathophysiological states, as in the acute phase response, obesity and chronic inflammatory diseases. Some of these diseases were also shown to be associated with increased risk for cardiovascular disease. One such disease that is associated with HDL dysfunction and accelerated atherosclerosis is diabetes mellitus, a disease in which the HDL particle undergoes diverse structural modifications that result in significant changes in its function. This review will summarize the changes that occur in HDL in diabetes mellitus and how these changes lead to HDL dysfunction. Possible treatments for HDL dysfunction are also briefly described.

0 Comments
2025/01/01
03:50 UTC

11

Dietary diversity, longevity and meat?

This year and the last few years there has been some research shopping that there is correlation between how diverse one's diet is and longevity. This is similar to but not identical to the advice from the results from Human Gut Project in 2018, which promoted consuming at least 30 different vegetables, fruits, grains, seeds and spices per week.

The difference, from what I understand, is that these studies also includes consumption of fish, meat, poultry, diary and eggs.

I have 2 questions regarding this:

  1. Does the results from these studies on dietary diversity and longevity imply or point towards the possibility that a highly diverse and high quality (HDHQ)* omnivore diet could be more correlated with longevity then a HDHQ pescetarian diet, and a HDHQ pescetarian diet could be more correlated with a HDHQ vegetarian diet? My way of thinking is that a pescetarian diet opens up the possibility of more diversity compared toa vegetarian and likrwise with an omnivorous diet compared to the other two.

* With "highly diverse" I here mean 30 or more plants, fruits, seeds, legumes or spices as recommended n the HGP 2018. With an "omnivorous diet" I here mean one which would keep red meat at a minimum due to the negative health effects of a high consumption of red meat)

  1. The studies I have read does not seem to be sure on the reason for the correlation between longevity and a high diversity in nutrition, besides that it leads to a high amount of antioxidants which could fight of long term inflammation. My own spontaneous thought is that the reason for the correlation could be that the more diverse a diet is the more it increases the chances of regularly consuming most of the 41 nutrients that Bruce Ames' connects with longevity in his triage theory.

Is this a sound conclusion or not? If no, do you have another better conclusion?

Especially interested in the thoughts of u/rrperciav and u/mlhnrca

Here is a summary of the research and one of the research papers:

https://www.lifespan.io/news/dietary-diversity-is-associated-with-delayed-aging/

https://pmc.ncbi.nlm.nih.gov/articles/PMC11496103/

19 Comments
2024/12/30
18:20 UTC

0

Alcaline diet

Hi everyone,

Just posting about something that it's making my head confused... A lot of people been talking about getting our bodies alkaline thru our diets for it will reduce inflammation and even kill cancer cells and cancer itself.

My question is, if the pH of our blood it's strictly controlled between 7,35 and 7,45, how can food control the cell pH and all our bodies pH?? How can we raise our bodies pH like this? We get very ill for raising or lower our bloods pH...

Is there any study on this? Or any very well explained theory about this matter?

Thank you!

10 Comments
2024/12/29
23:39 UTC

21

Long-Term Cognitive Safety of Achieving Very Low LDL Cholesterol with Evolocumab

“ Abstract

BACKGROUND

Concerns persist regarding the cognitive safety of achieving very low levels of low-density lipoprotein (LDL) cholesterol. Although short-term studies are reassuring, the long-term cognitive effects of sustained exposure to very low LDL cholesterol levels through combined proprotein convertase subtilisin–kexin type 9 (PCSK9) inhibition and statin therapy remain unknown. METHODS

This prospective study enrolled a subset of adults with atherosclerotic cardiovascular disease who had completed a neurocognitive substudy (EBBINGHAUS) of a placebo-controlled randomized trial of evolocumab (FOURIER) and were eligible for a long-term open-label extension. The objective of this current study was to assess the long-term effect of evolocumab on cognitive function. Cognitive function was assessed annually, and the primary end point was change from baseline in executive function within each group, measured using the spatial working memory strategy index score (range, 4–28), with lower scores indicating better performance. RESULTS

A total of 473 patients out of the 1974 patients in the parent EBBINGHAUS study were enrolled and additionally followed for a median of 5.1 years (maximum follow-up since original random assignment 7.2 years). The median age was 62 years; 70% were male, and 91% were White. At 12 weeks into the open-label extension period, median LDL cholesterol across the overall population was 35 mg/dl (interquartile range, 21–55 mg/dl). Treatment with evolocumab was not associated with a change in executive function during the open-label extension in either patients who were originally randomly assigned to and continued evolocumab (mean±standard deviation of 0.1±2.8, P=0.49) or patients originally randomly assigned to placebo who then started on evolocumab (−0.1±2.5, P=0.64). At the final study visit, executive function scores were similar between randomly assigned groups (17.5±3.7 and 17.3±3.7, respectively). CONCLUSIONS

Exposure to very low levels of LDL cholesterol, achieved via PCSK9 inhibition and statin therapy, was not associated with cognitive impairment through long-term follow-up. Further studies are needed to assess the generalizability to adults at higher risk of dementia.”

https://evidence.nejm.org/doi/full/10.1056/EVIDoa2400112

1 Comment
2024/12/29
16:52 UTC

17

What makes plant proteins incomplete?

As someone who hasn't eaten meat for most of my life, I've of course been told countless times about how plant proteins are incomplete and that it's important to have enough variety in protein sources to get enough of all amino acids. Except, it occurred to me recently that the idea of a given plant "not containing" a certain amino acid makes no sense, because all cells use the same amino acids to make proteins. (the example that finally made me see this was reading that "chickpeas don't contain methionine," since methionine is always used to initiate translation in eukaryotes and the cell just wouldn't function without it).

My assumption is that some organisms use more or less of some amino acids so the amount they contain would make it impractical to get enough of that amino acid from the one source, but I'm having trouble finding any good/authoritative information on this that goes into this level of detail.

35 Comments
2024/12/28
20:22 UTC

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