July/August 2017 - Volume 52 - Issue 4

  • Johanna Dwyer, DSc, RD
  • 0029-666X
  • 1538-9839
  • 6 issues / year
I had a delightful evening during the July 4 holiday going over the galley proofs for this issue and I think you’ll enjoy the articles too. 

Let’s start with the cover feature on red meat. Dr. Wayne Campbell, who served on the 2015-2020 Dietary Guidelines Committee teamed up with Lauren O Connor to take a look at the recommendations for red meat with particular emphasis on cardiometabolic health. I liked their review of past recommendations as well as their explanation of how difficult it was to get the epidemiology right when all forms of meat, processed and unprocessed were all lumped together. I came away with a better understanding of what the recommendations were for red meat and I think you will, too. The CE test on this article may help some dietitians who are coming to the end of their accreditation period to get some needed credits without having to leave their hammocks! 

Fake news is a topic many of us are growing weary of in politics and also in nutrition! In this post truth era Sylvia Rowe and Nick Alexander have their eye on what it going on and provide some useful insights to keep it from taking over from real evidence-based nutrition science. 

Speaking of fake news, many people think they have a food allergy when they don’t, and others really do and are unaware of them.  And then there are intolerances and allergies. Who knew how complicated it all could be! Dr. Carolyn Berdanier provides a primer in this issue on food sensitivity and food allergy and some sensible recommendations for those who may have such problems. In future issues of Nutrition Today we’ll come back to this topic with more information. 

I always think of lutein and eyesight. But Dr. Liz Johnson, who is an expert on nutrition and eye health at the USDA Jean Mayer Human Nutrition Research Center on Aging  has teamed up with  Dr. Emily Mohn in her lab to explore the associations between lutein and cognition across the lifespan. They make a very persuasive case for the possibility that lutein may serve as a useful biomarker and stress the need for new research to settle the issue on its association with cognition.

There is a group of people at very high risk of being overweight who are often left by the wayside. Cassandra Suarez and her coauthors explore what is known about nutrition for people who are coping with serious mental illness(SMI). The medications can be lifesaving for these people, but one of the side effects is often weight gain. Also there is very little research on effective lifestyle interventions for  them. Nevertheless, on the basis of what we know today,  there are some simple strategies that deserve a try, while always remembering that control of the mental illness is the first priority. 

Take it easy and good reading.
Johanna Dwyer

Nutrition Gazette



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