Every year, new trends arise in wellness as people try different ways to be healthier and feel better. So, what new things might we see in 2024?

 

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Studies about food and health help us learn more about how what we eat affects our bodies. They teach us about the connection between food, staying healthy, and avoiding sickness. Some studies show us which foods are good for us, while others warn us about foods that might be harmful.

 

As we learn more about food and health, we also find out about new trends in how people eat and take care of themselves. It's important to keep up with these trends so we can make good choices about our diet and lifestyle.

 

In today's world, there's a lot of misinformation about food and many diets that might not be healthy. But by paying attention to the latest research, we can understand what's really good for us and what's not. So, by reading about these new studies, we can learn about the latest trends in nutrition and make better decisions for our health.

 

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8 New Nutrition News To Read Now

 

Study 1: A Healthier Diet Is Linked With a Slower Pace of Ageing, Reduced Dementia Risk

According to a 2024 study issued in the Science Daily, eating a healthier diet could lower the risk of dementia and slow down the ageing process. The study suggests that the link between diet and dementia may be influenced by various ageing processes in the body.

 

The study followed up with the participants nine times, roughly every 4 to 7 years. During these follow-up visits, researchers collected information through physical exams, lifestyle questionnaires, blood samples, and tests to measure cognitive function.

 

Additionally, the study found that a slower pace of ageing, known as DunedinPACE, explained 27 percent of the link between diet and dementia, and 57 percent of the link between diet and mortality (the rate of death).

 

These findings imply that ageing at a slower pace could partly explain why a healthy diet is associated with a lower risk of dementia. Therefore, keeping track of how quickly a person is ageing might be useful in preventing dementia.

 

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Study 2: Avid Appetite in Childhood Linked to Later Eating Disorder Symptoms

A recent study shows that having a strong urge to eat when seeing, smelling, or tasting tasty food at ages four and five, called high food responsiveness, was associated with a higher chance of experiencing various symptoms of eating disorders at ages 12 to 14.

 

According to a 2023 study issued in The Lancet, Child & Adolescent Health, researchers analysed survey data from 3,670 young people in the UK and the Netherlands to explore how appetite traits in early childhood might be linked to the chances of developing symptoms of eating disorders later on, up to 10 years later. They also found that eating slowly and feeling full quickly (having high sensitivity to feeling full) in early childhood might help protect against developing certain symptoms of eating disorders later in life.

 

The study revealed that having higher food responsiveness increased the odds of reporting eating disorder symptoms, such as binge eating, uncontrolled eating, emotional eating, restrained eating, and compensatory behaviours, by 16 per cent to 47 per cent.

 

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Study 3: Maternal Obesity May Promote Liver Cancer

Obesity is a significant health issue that could affect up to half of the population in certain developed countries by 2030. Apart from impacting the health of individuals who are obese, it could also have serious consequences for their children.

 

As per a 2024 study issued in the journal JHEP Reports, researchers from the University of Geneva (UNIGE) and the Geneva University Hospitals (HUG) have investigated the effects of maternal obesity on the risk of liver disease and liver cancer in offspring. Using an animal model, they found that the risk was notably higher in the offspring of obese mothers. One of the main reasons behind this heightened risk was the transmission of an imbalanced intestinal microbiota from the mother, leading to chronic liver disease that manifested in adulthood. 

 

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Study 4: How a Common Food Ingredient Can Take a Wrong Turn, Leading to Arthritis

Medical researchers at the University of Colorado have pinpointed how bacteria in the digestive system can transform tryptophan, an essential amino acid found in various protein-rich foods, into an inflammatory chemical that triggers the immune system toward arthritis.

 

Tryptophan is vital for several bodily functions, including protein synthesis, muscle development, enzyme production, and neurotransmitter regulation. While the body doesn't naturally produce tryptophan, we obtain it from our diet, primarily from sources like meats, fish, dairy products, seeds, and nuts. Although tryptophan is often associated with causing drowsiness, especially after a Thanksgiving meal featuring turkey, its role in sleep regulation is not significantly responsible for post-dinner tiredness. Instead, researchers have discovered that this amino acid, typically beneficial for the body, can be converted into a substance that contributes to inflammatory diseases like rheumatoid arthritis.

 

Rheumatoid arthritis affects approximately 1 per cent of the population and can lead to painful swelling in the hands and feet, as well as joint deformities if left untreated. Understanding how tryptophan breakdown by gut bacteria contributes to inflammation may offer insights into potential therapeutic approaches for managing arthritis and related inflammatory conditions.

 

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Study 5: Small Amounts of Licorice Raise Blood Pressure

Liquorice, made from the root of Glycyrrhiza plants, has been used for ages as both an herbal remedy and flavouring agent. A recent study in The American Journal of Clinical Nutrition revealed that daily consumption of licorice containing 100 mg of glycyrrhizic acid led to increased blood pressure in young, healthy individuals. This compound affects the body's fluid balance by influencing an enzyme in the kidney. Elevated blood pressure, in turn, raises the risk of cardiovascular disease.

 

In the study, 28 participants aged 18-30 were asked to consume licorice or a control product without licorice over two periods. The control product contained salmiak, which provides a salty flavour in licorice. The licorice provided 3.3 grams of the product containing 100 mg of glycyrrhizic acid, a quantity considered safe for most people to consume daily.

 

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Study 6: Early Exposure to Sugar-sweetened Beverages or Fruit Juice Differentially Influences Adult Adiposity (Body fat)

The early consumption of sugar-sweetened beverages has been linked to less healthy eating habits and higher levels of body fat in adults. As obesity often stems from childhood dietary habits, it's crucial to pay attention to diet during the early years of life. According to a 2024 study issued in the European Journal of Clinical Nutrition, data from the Avon Longitudinal Study of Parents and Children, which tracked individuals from birth to 24 years old. Adiposity (body fat) was measured using Dual-energy X-ray absorptiometry, while dietary habits were monitored through food frequency questionnaires and diaries.

 

Early exposure to sugary drinks was defined as consuming a sugar-sweetened beverage or 100 per cent fruit juice before the age of two. The analysis showed that early exposure to cola was linked to higher levels of body fat, particularly around the abdomen, and higher body mass index (BMI) at age 24. 

 

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Study 7: Gut Dysbiosis is Linked to Metabolic Syndrome in Obese Egyptian Women: Potential Treatment by Probiotics and High Fiber Diets Regimen

Metabolic syndrome (MetS) is a condition characterised by a combination of factors like glucose intolerance, high blood pressure, abnormal cholesterol levels, and excess belly fat, often associated with insulin resistance. Scientists are increasingly recognizing the role of gut bacteria in metabolic disorders.

 

According to a 2020 study issued in the Scientific Reports, a statistical analysis of 58 obese Egyptian women, with an average age of 41.62 years. They underwent a weight loss program involving a low-calorie, high-fibre diet, light exercise, and daily probiotic supplements for three months. Before and after the intervention, various measurements including blood pressure, body measurements, metabolic rate, diet recalls, lab tests, and microbiota analysis were taken. After the intervention, significant improvements were observed in anthropometric measurements, blood pressure, metabolic rate, and biochemical parameters associated with MetS.

 

The study suggests that combining probiotic supplements with a low-calorie, high-fibre diet, and light exercise can lead to positive changes in MetS criteria.

 

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Study 8: Night eating in timing, frequency, and food quality and risks of all-cause, cancer, and diabetes mortality.

A 2024 study issued in the journal Nutrition & Diabetes involving 41,744 participants from the US National Health and Nutrition Examination Survey (2002–2018) found that night eating was linked to higher risks of all-cause, cancer, and diabetes mortality. However, the risk of excess mortality was reduced when eating occurred before 23:00 or when consuming low-energy-density foods. Data on night eating habits, including timing, frequency, and food quality, were collected through 24-hour dietary recall.

 

Food quality was evaluated using latent class analysis. Over a median follow-up period of 8.7 years, 6066 deaths were recorded, including 1381 from cancer and 206 from diabetes. Compared to not eating at night (eating before 22:00), eating late at night was associated with a higher risk of all-cause and diabetes mortality, with the highest risk observed between 00:00 and 1:00, and between 23:00 and 00:00.

 

However, increased risks were not seen for eating between 22:00 and 23:00. Similarly, eating at night once or more frequently was linked to higher risks of all-cause and diabetes mortality. Furthermore, these risks were more pronounced in individuals consuming high-energy-density foods during night eating, but not in those consuming low-energy-density foods.

 

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