• Prescription food programs help people, including children, eat healthier.
• Fruit and vegetable prescriptions help people manage weight, blood pressure, and more.
• Using food as medicine can help reduce the risk of heart problems, especially for people at risk.

In the near future, a visit to your local clinic to monitor your heart health could lead to a prescription you’ll be able to fill at a local farmer’s market instead of a pharmacy.

Doctors are piloting new programs to help people eat more produce and providing resources to help, particularly for those who otherwise don’t have access to fresh foods.

Provide adults and children at risk a recipe for fruits and vegetables (and the money to buy them) can help them eat healthier, according to the largest study of its kind to date.

It can also significantly reduce risk factors for heart diseasethe leading cause of death in the United States, said researchers at Tufts University and Medical Center and the University of Massachusetts Chan Medical School.

Dietary prescriptions have helped people lower blood pressure and lose weight

The new research looked at data from nearly 4,000 people, including 1,817 children, from low-income neighborhoods in 12 different states, including California, Texas, Florida, New York and Minnesota. Participants had or were at risk of cardiovascular problems and were provided with nutrition lessons healthy eating habits.

They also received money specifically to purchase fruits and vegetables at grocery stores and farmers’ markets. The amount of money averaged about $63 a month, but varied by location and in some cases was based on the number of people per family, ranging from $15 to $300 (for a large family) a month.

Participants stayed in the programs for an average of six months. In that time, they reported eating more fruits and vegetables: about a quarter cup more a day for children and nearly a cup more a day for adults.

Dietary prescriptions also significantly improved heart health parameters such as blood pressure, blood sugar levels and body mass index, according to the study findings, published Aug. 29 in the journal. Circulation: cardiovascular quality and results.

The heart health benefits were about half the results of common medications, which is significant for a change in diet, lead author Kurt Hager of Chan Medical School told the University of Washington. Washington Post.

“Food as medicine” is a growing trend aimed at reducing healthcare costs and fighting inequality

More research is needed to understand how fruits and vegetables might help and how much you should eat to see results.

Previous evidence from small pilot studies had shown that food prescriptions helped people eat more fruits and vegetables and improved quality of life, but included limited data on specific heart health parameters.

According to the researchers, participants not only experienced improvements in specific health parameters, but also reported improved health and quality of life and decreased food insecurity.

It is not yet clear what role fruit and vegetables played, since other factors such as stress are major contributors to heart health problems.

“We know that food insecurity impacts health through several important pathways, including overall dietary quality, but also through stress and anxiety, mental health, and the trade-offs between paying for food and other basic needs such as housing costs, utilities and medications,” Hager said in a news release.

The study had limitations, such as the lack of a control group to confirm that food prescriptions were directly related to positive results.

However, according to a doctor not involved in the study, this is promising evidence to support further efforts to use nutrition as medicine.

“Poor diet and nutritional insecurity are the leading causes of chronic disease globally,” Dr. Mitchell Elkind, American Heart Association clinical chief scientist and professor at Columbia University, said in a news release. “This analysis of product prescribing programs illustrates the potential of subsidized product prescriptions to increase consumption of nutritious fruits and vegetables, reduce food insecurity, and hopefully improve subjective and objective health measures.

These anti-inflammatory lunch recipes make lowering your cholesterol a delightful undertaking. They’re packed with ingredients like dark leafy greens, legumes, and whole grains to combat annoying symptoms of chronic inflammation like digestive issues, joint pain, and mental confusion. Plus, each meal is low in saturated fat and contains at least 6 grams of fiber per serving, which not only helps you feel full but also helps raise your “good cholesterol.” Recipes like our Black Bean Fajita Skillet and Spicy White Bean and Spinach Salad are flavorful and nutritious lunches you can whip up in 15 minutes or less.

A new study has found that 12 percent of Americans are responsible for consuming half of the beef they consume on any given day, a finding that could help consumer groups and government agencies create educational messages about negative impacts on health and environment of beef consumption.

The 12 percent who are most likely to be men or people between the ages of 50 and 65 eat what researchers call a disproportionate amount of beef on any given day, a distinction based on the latest dietary guidelines for Americans. who suggest four ounces of meat, poultry and eggs a day combined for those consuming 2,200 calories a day.

The study, published in the journal Nutrients, analyzed data from the CDC’s National Health and Nutrition Examination Survey, which tracked the meals of more than 10,000 adults in a 24-hour period. The global food system emits 17 billion tonnes of greenhouse gases annually, equivalent to a third of all planet-warming gases produced by human activities. The beef industry is a major contributor to this, producing 8 to 10 times more emissions than chicken and over 50 times more than beans.

“We focused on beef because of its impact on the environment and because it is high in saturated fat, which is not good for your health,” said correspondent and study senior author Diego Rose, professor and nutrition program director at the Tulane University School of Public Health and Tropical Medicine.

Rose said the purpose of the study was to help target educational programs or awareness campaigns for those who eat disproportionate amounts of beef. Refining communication on the environmental impact of beef production is crucial at a time when awareness of climate change is higher than ever.

Rose said he and his fellow researchers were “surprised” that a small percentage of people are responsible for such a disproportionate consumption of beef, but whether the findings are encouraging to sustainability advocates has yet to be determined.

“On the one hand, if only 12% account for half of beef consumption, there could be big gains if you target that 12%,” Rose said. “On the other hand, that 12% may be more resistant to change.”

The study also found that those who weren’t disproportionate consumers of beef were more likely to have consulted the USDA’s MyPlate food guide system.

“This could indicate that exposure to dietary guidelines can be an effective tool for changing eating behaviors, but it could also be true that those who were aware of healthy or sustainable eating practices were also more likely to be aware of the tools dietary guidelines,” said Amelia Willits-Smith, lead author of the study and a postdoctoral researcher at the University of North Carolina at Chapel Hill.

Of the meat eaten on any given day, nearly a third came from cuts of beef such as steak or brisket. But six of the top 10 sources were mixed platters such as burgers, burritos, tacos, meatloaf or spaghetti bolognese. Some of these foods may provide an easy opportunity for disproportionate beef eaters to change their eating habits.

“If you’re getting a burrito, you could easily ask for chicken instead of beef,” Willits-Smith said.

Those younger than 29 and older than 66 were less likely to eat large amounts of beef. According to Rose, this indicates that younger generations may be more interested in mitigating the effects of climate change.

“There is hope in the younger generations, because it is their planet that they will inherit,” Rose said. “I’ve seen in my lessons that they are interested in diet, its impact on the environment and what they can do about it.”

In addition to Rose and Willits-Smith, the study authors include Tulane Clinical Assistant Professor Keelia O’Malley and Tulane Masters of Public Health graduate Harmonii Odinga.

If the walls of your gastrointestinal tract could talk, they’d say you are what you eat, at least as far as the composition of the trillions of microorganisms it houses is concerned. A little refresher: A healthy gut microbiome (diverse with a balanced composition of beneficial bacteria) controls gut health by communicating with intestinal cells, digesting certain foods, and preventing pathogenic bacteria from sticking to the intestinal walls.

Your diet is often the No. 1 prime suspect. #1 when things go wrong (read: bloating, cramping, and other digestive drama). And just as some foods can wreak havoc on digestive health, other foods can work to improve gut health and treat symptoms: Research says you can rapidly alter the composition and activity of your gut microbiome simply by changing what’s there. it’s on the plate. So what are the showpieces you should be loading up on for better gut health? Next, we’ll break down six essential foods to keep your gut healthy (and it’s not just your usual fermented foods). *Add to shopping list soon*

1. Green leafy vegetables

What leafy greens can’t do are the triple threat of antioxidants, vitamins, and minerals. Plus, they’re high in fiber that feeds your good gut bacteria and keeps things moving in your digestive tract. As if we needed any more reason to believe they are the true MVP of greens, leafy greens also contain a little-known nutrient called sulforaphane, which normalizes gut microbiota composition and repairs physiological breakdown of the intestinal barrier. With countless recipes starring spinach, kale and chard, from the obvious salads and smoothies to soups and pastas, incorporating leafy greens into your diet is a no-brainer.

2. Sweet potato

This starchy root vegetable is a superfood in its own right thanks to its nutritional profile. Comprised of vitamins and minerals including vitamin A, vitamin C, vitamin B6, magnesium and potassium, this should be reason enough to stock up. But its benefits don’t stop there. Because sweet potatoes also boast soluble and insoluble fiber, they help promote gut microbiome diversity, keep bowel movements regular, and help fight bloating. In addition, they are a rich source of prebiotics (food for the growth and activity of beneficial bacteria already present in the gut), such as oligosaccharides and resistant starch, which help improve the balance of intestinal bacteria and overall gut health . Whether you decide to bake, roast, spiralize, mash, or turn sweet potatoes into casseroles, fries, or brownies, you’ll be doing your gut good by munching on them.

3. Ginger

While ginger may be best known for its tangy zest, consider it your best friend for its antioxidant and anti-inflammatory properties that can support digestion and fight bloating by stimulating saliva and stomach acid production. According to Dr. Lance Uradomo, MD, MPH, interventional gastroenterologist at the City of Hope Orange County Lennar Foundation Cancer Center, ginger root contains gingerol, a natural compound that aids in gastrointestinal motility or the contractions and relaxations of the muscles of the gastrointestinal tract and the movement of ingested food and liquids through the intestines. It doesn’t hurt that adding ginger to your diet can be as simple as making yourself a cup of ginger tea (just slice ginger and pour hot water over it), add a slice of ginger root to your smoothies, or grate ginger into soups. or salad dressings.

4. Whole grains

Despite what food culture may lead you to believe, carbohydrates are not the enemy. Indeed, research shows that whole grains (such as oats) are important sources of nutrients such as fiber and prebiotics for the gut microbiota and contribute to a healthy gut microbiome. Whole grains also provide non-starch polysaccharides (NSP), resistant starch and phenolic compounds, which fuel the growth of friendly bacteria in the gut. Also, a study published in the journal Health care have shown that when a combination of different whole grains is consumed, the various types of fiber, micronutrients, and polyphenols that enter the gastrointestinal tract can produce greater bacterial diversity. By the way, “whole grains” doesn’t mean whole wheat bread (although that can be perfectly fine too!); we mean grains in their whole, unprocessed form (think: brown rice, quinoa, oats, Bulgarian wheat, quinoa, spelt, or millet).

5. Sauerkraut

No list of gut-friendly foods would be complete without mentioning fermented foods. Sauerkraut is basically pickled cabbage that contains a healthy dose of fiber and probiotics, which have been associated with maintaining a healthy gut microbiome and improving digestion and bowel function. Sauerkraut is particularly good for those who wish to consume foods rich in fiber as they contain digestive enzymes which make them gentler on the intestines and easier to break down. Another benefit of the probiotic superfood? One study found that eating sauerkraut regularly can increase good bacteria and help reduce symptoms of irritable bowel syndrome (IBS), such as bloating, gas, constipation, diarrhea and stomach pain. When shopping for sauerkraut, look for it raw and unpasteurized, then eat it over eggs, avocado toast, tacos, or a hamburger.

6. Bone broth

Chock full of protein and amino acids like collagen and glutamine, studies suggest bone broth can soothe intestinal inflammation and strengthen the intestinal barrier, which can improve healthy digestive function. According to another study, bone broth is not only able to modify the immune response by decreasing the expression of proinflammatory cytokines and stimulating the expression of anti-inflammatory cytokines, but also has a therapeutic effect against ulcerative colitis (a form of inflammatory disease intestinal). You can make your own bone broth by adding chicken or beef bones along with greens, onions, garlic, herbs, and apple cider vinegar to a large pot of water, bringing it to a boil, and letting it simmer for 10-12 hours. If you go the store-bought route, be sure to opt for an organic, grass-fed, additive-free one.