Not Eating Good Food vs Eating Bad Food

April 19, 2019

Medtalks with Dr KK Aggarwal

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New Delhi, April 19, 2019 ;

1.Diabetic nephropathy is defined by an eGFR of 30 to < 90 mL/min/1.73 m2 and modest proteinuria of > 300 mg per gram of creatinine.

2.Most ST-segment elevation MI (STEMI) patients received unnecessary intensive care after undergoing uncomplicated primary percutaneous coronary intervention (PCI) in 2011-2014, Medicare data indicated.


Paracetamol can reduce feelings of empathy

Investigators showed scenarios of positive experiences to 114 college students who had taken either paracetamol (1000 mg) or placebo and found that those who had taken acetaminophen experienced less pleasure and empathetic feelings toward the hypothetical characters in comparison with those who had taken placebo.

Paracetamol reduced the affective, although not the cognitive, side of empathy. [Dominik Mischkowski, PhD, visiting assistant professor, Department of Psychology, Ohio University, Athens].

The study was published online March 29 in Frontiers in Psychology.

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Not Eating Good Food vs Eating Bad Food

Of the 11 million deaths in 2017 attributed to dietary factors, more were associated with inadequate intakes of healthy foods than with superfluous consumption of unhealthy ones, according to the Global Burden of Disease 2017 (GBD 2017) study, published online April 3 in The Lancet.

Globally, the largest deficiencies in healthy food consumption were related to nuts, seeds, milk, and whole grains, whereas sugary drinks, processed meats, and sodium were overconsumed.

Leading dietary risk factors for mortality are diets high in sodium, low in whole grains, low in fruit, low in nuts and seeds, low in vegetables, and low in omega-3 fatty acids.

Nonoptimal consumption of whole grains, fruits, and sodium accounted for more than 50% of deaths and 66% of disability-adjusted life years (DALYs) attributable to diet.

15 relevant dietary factors as:

  • diets low in fruits, vegetables, legumes, whole grains, milk, nuts and seeds, fiber, calcium, seafood-derived omega-3 fatty acids, and polyunsaturated fatty acids
  • diets high in red meats, processed meats, trans fatty acids, sugary drinks, and sodium

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