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Effect of Chronic and Intermittent Calorie Restriction on Serum Adiponectin and Leptin and Mammary Tumorigenesis
Published OnlineFirst January 21, 2011; DOI: 10.1158/1940-6207.CAPR-10-0140 Cancer Prevention Research Article Research Effect of Chronic and Intermittent Calorie Restriction on Serum Adiponectin and Leptin and Mammary Tumorigenesis Olga P. Rogozina1, Melissa J.L. Bonorden1, Christine N. Seppanen1, Joseph P. Grande2, and Margot P. Cleary1 Abstract The effect of chronic (CCR) and intermittent (ICR) caloric restriction on serum adiponectin and leptin levels was investigated in relation to mammary tumorigenesis. 10-wks old MMTV-TGF-a female mice were assigned to ad libitum fed (AL; AIN-93M diet), ICR (3-week 50% caloric restriction, AIN-93M-mod diet, 2Â protein, fat, vitamins, and minerals followed by 3-wks 100% AL consumption of AIN-93M), and CCR (calorie and nutrient intake matched for each 6-wks ICR cycle, 75% of AL) groups. Mice were sacrificed at 79 (end of restriction) or 82 (end of refeeding) wks of age. Serum was obtained in cycles 1, 3, 5, 8, 11, and terminal. Mammary tumor incidence was 71.0%, 35.4%, and 9.1% for AL, CCR, and ICR mice, respectively. Serum adiponectin levels were similar among groups with no impact of either CCR or ICR. Serum leptin level rose in AL mice with increasing age but was significantly reduced by long-term CCR and ICR. The ICR protocol was also associated with an elevated adiponectin/leptin ratio. In addition, ICR- restricted mice had increased mammary tissue AdipoR1 expression and decreased leptin and ObRb expression compared with AL mice. Mammary fat pads from tumor-free ICR-mice had higher adiponectin expression than AL and CCR mice whereas all tumor-bearing mice had weak adiponectin signal in mammary fat pad. -
Effects of Chronic Vs. Intermittent Calorie Restriction on Mammary Tumor Incidence and Serum Adiponectin and Leptin Levels in MMTV-TGF-Α Mice at Different Ages
ONCOLOGY LETTERS 1: 167-176, 2010 167 Effects of chronic vs. intermittent calorie restriction on mammary tumor incidence and serum adiponectin and leptin levels in MMTV-TGF-α mice at different ages SONER DOGAN1, OLGA P. ROGOZINA1, ANNA E. LOKSHIN2, JOSEPH P. GRANDE3 and MARGOT P. CLEARY1 1Hormel Institute, University of Minnesota, Austin, MN 55912; 2University of Pittsburgh Cancer Institute, Hillman Cancer Centre Research Pavillion, Pittsburgh, PA 15213; 3Department of Pathology and Laboratory Medicine, Mayo Foundation, Rochester, MN 55905, USA Received January 28, 2009; Accepted July 31, 2009 DOI: 10.3892/ol_00000031 Abstract. Calorie restriction prevents mammary tumor (MT) was significantly reduced as mice aged, but this ratio in ICR development in rodents. Usually, chronic calorie restriction mice was significantly higher than that forad libitum and CCR (CCR) has been implemented. In contrast, intermittent calorie mice. No correlation was noted between serum adiponectin restriction (ICR) has been less frequently used. Recent studies and leptin. These findings demonstrate that intermittent calorie indicate that when a direct comparison of the same degree restriction delays the early development of MTs. This delay of CCR vs. ICR was made using MMTV-TGF-α mice which was associated with reduced serum leptin levels following the develop MTs in the second year of life, ICR provided greater restriction phases of the protocol. Additionally, serum leptin protection than CCR in delaying MT detection and reducing levels correlated with body weight and body fat in the groups tumor incidence. Adiponectin and leptin are two adipocyto- studied. kines secreted from adipose tissue which have opposite effects on many physiological functions, including proliferation of Introduction human breast cancer cells. -
Peptic Ulcer Disease
Peptic Ulcer Disease orking with you as a partner in health care, your gastroenterologist Wat GI Associates will determine the best diagnostic and treatment measures for your unique needs. Albert F. Chiemprabha, M.D. Pierce D. Dotherow, M.D. Reed B. Hogan, M.D. James H. Johnston, III, M.D. Ronald P. Kotfila, M.D. Billy W. Long, M.D. Paul B. Milner, M.D. Michelle A. Petro, M.D. Vonda Reeves-Darby, M.D. Matt Runnels, M.D. James Q. Sones, II, M.D. April Ulmer, M.D., Pediatric GI James A. Underwood, Jr., M.D. Chad Wigington, D.O. Mark E. Wilson, M.D. Cindy Haden Wright, M.D. Keith Brown, M.D., Pathologist Samuel Hensley, M.D., Pathologist Jackson Madison Vicksburg 1421 N. State Street, Ste 203 104 Highland Way 1815 Mission 66 Jackson, MS 39202 Madison, MS 39110 Vicksburg, MS 39180 Telephone 601/355-1234 • Fax 601/352-4882 • 800/880-1231 www.msgastrodocs.com ©2010 GI Associates & Endoscopy Center. All rights reserved. A discovery that Table of contents brought relief to millions of ulcer What Is Peptic Ulcer Disease............... 2 patients...... Three Major Types Of Peptic Ulcer Disease .. 6 The bacterium now implicated as a cause of some ulcers How Are Ulcers Treated................... 9 was not noticed in the stomach until 1981. Before that, it was thought that bacteria couldn’t survive in the stomach because Questions & Answers About Peptic Ulcers .. 11 of the presence of acid. Australian pathologists, Drs. Warren and Marshall found differently when they noticed bacteria Ulcers Can Be Stubborn................... 13 while microscopically inspecting biopsies from stomach tissue. -
Diet Manual for Long-Term Care Residents 2014 Revision
1 Diet Manual for Long-Term Care Residents 2014 Revision The Office of Health Care Quality is pleased to release the latest revision of the Diet Manual for Long-Term Care Residents. This manual is a premier publication—serving as a resource for providers, health care facilities, caregivers and families across the nation. In long-term care facilities, meeting nutritional requirements is not as easy as it sounds. It is important to provide a wide variety of food choices that satisfy each resident’s physical, ethnic, cultural, and social needs and preferences. These considerations could last for months or even years. Effective nutritional planning, as well as service of attractive, tasty, well-prepared food can greatly enhance the quality of life for long-term care residents. The Diet Manual for Long Term Care Residents was conceived and developed to provide guidance and assistance to nursing home personnel. It has also been used successfully in community health programs, chronic rehabilitation, and assisted living programs. It serves as a guide in prescribing diets, an aid in planning regular and therapeutic diet menus, and as a reference for developing recipes and preparing diets. The publication is not intended to be a nutrition-care manual or a substitute for individualized judgment of a qualified professional. Also included, is an appendix that contains valuable information to assess residents’ nutritional status. On behalf of the entire OHCQ agency, I would like to thank the nutrition experts who volunteered countless hours to produce this valuable tool. We also appreciate Beth Bremner and Cheryl Cook for typing the manual. -
17 Nutrition for Patients with Upper Gastrointestinal Disorders 403
84542_ch17.qxd 7/16/09 6:35 PM Page 402 Nutrition for Patients with Upper 17 Gastrointestinal Disorders TRUE FALSE 1 People who have nausea should avoid liquids with meals. 2 Thin liquids, such as clear juices and clear broths, are usually the easiest items to swallow for patients with dysphagia. 3 All patients with dysphagia are given solid foods in pureed form. 4 In people with GERD, the severity of the pain reflects the extent of esophageal damage. 5 High-fat meals may trigger symptoms of GERD. 6 People with esophagitis may benefit from avoiding spicy or acidic foods. 7 Alcohol stimulates gastric acid secretion. 8 A bland diet promotes healing of peptic ulcers. 9 People with dumping syndrome should avoid sweets and sugars. 10 Pernicious anemia is a potential complication of gastric surgery. UPON COMPLETION OF THIS CHAPTER, YOU WILL BE ABLE TO ● Give examples of ways to promote eating in people with anorexia. ● Describe nutrition interventions that may help maximize intake in people who have nausea. ● Compare the three levels of solid food textures included in the National Dysphagia Diet. ● Compare the four liquid consistencies included in the National Dysphagia Diet. ● Plan a menu appropriate for someone with GERD. ● Teach a patient about role of nutrition therapy in the treatment of peptic ulcer disease. ● Give examples of nutrition therapy recommendations for people experiencing dumping syndrome. utrition therapy is used in the treatment of many digestive system disorders. For many disorders, diet merely plays a supportive role in alleviating symptoms rather than alter- ing the course of the disease. -
ELIMINATION DIET Comprehensive Guide
ELIMINATION DIET Comprehensive Guide Version 10 Table of Contents Why the Elimination Diet? ............... 3 Features of the Elimination Diet ...... 4 Touring Through the Food Plan ....... 8 The Reintroduction Process .......... 14 Helpful Hints .................................. 16 Frequently Asked Questions ......... 17 Resources and Tools for Success .. 19 © 2021 The Institute for Functional Medicine Why the Elimination Diet? Health concerns that have failed to respond to other treatments may improve after completing IFM’s Elimination Diet. Specific foods may be related to a long list of health conditions, including digestive problems, headaches, chronic sinus drainage, low energy, depression, mood swings, eczema, skin irritations, joint aches, asthma, weight gain, and others. Many suffer from these symptoms for long periods of time without realizing the connection to food. It isn’t until a food is eliminated from the diet, that the connection with symptoms can be made. IFM’s Elimination Diet firstly removes common food triggers, then helps you identify specific foods that may be causing ongoing symptoms through a personalized food reintroduction. After the three-week elimination period, a personalized food reintroduction is the next step. Reintroduction involves adding back one food at a time to observe whether that food causes symptoms. Foods that continue to cause symptoms (physical, mental, or emotional) are avoided for an additional three to six months, then reintroduction is attempted again. Once the body has healed, some foods which initially caused symptoms may be tolerated and added back into the diet. The Elimination Diet is a short-term food plan. Healing the gut and being able to eat a wide variety of whole foods are the ultimate goals of the Elimination Diet. -
VOL. LVII. NOVEMBER 16, 1928 No. 9
Itf- »pv tl ~ VMW 'J>} 'A^ 'j^^ .'i^.' l& ^'i' 'A^-M' -'•••':' i'-"-^' /'•^' -sV'yiVf Ay AV'A''.^»/iV'/i!;» M»Mi .'J\f,/Af _/Af /tVf/jvi /iv» /»Vf /tvt wf / ,f /Af ^Vf ".-i, ^ DotreDaiDe '^ii Scbolastilc VOL. LVII. NOVEMBER 16, 1928 No. 9. ^^^^^^^^^^^^^^^N^^^^^^^^^^^^^^^^^^V^\^^S^S^^^^^^^^Ni^«' ^WWWWMMMWMMWMWMMWMMWWVW^VWWWWW^^^^^^^^'^^^^^'^^^^^^^^^^^^^^'V^^^^SA^^^^^^^^^k^^^^^^M^^^i^ THE NOTRE DAME SCHOLASTIC University Men have agreed upon the change of style That's the edict. And our favorite clothes maker has met the situation with the smartest University style ever found on the campus. The patterns we show cannot be found in any other store in the city. The cut is entirely different—the College man's ideal, and priced unusually low. $30 $35 $40 ABLER BROTHERS APPAREL FOR MEN, WOMEN AND BOYS SOUTH BEND )Vik\'iSY/kW4^iiY/kW4WiWk\iUW4\HM^^ THE NOTRE DAME SCHOLASTI C 257 SOUTH BEND'S ORIGINAL LOW PRICED CAB COMPANY Men of Notre Dame Prefer Indiana Cabs We appreciate this preference on the part of students and in turn our drivers will en deavor to continue their prompt and courteous service to all Notre Dame. INDIANA CAB COMPANY Our carrying capacity is limited to four by the Insurance Company for your safety Call 3-7147 Call 3-7147 dleliahilityl Safety! Gourtesy! A FAIR PRICE FROM THE START 258 THE NOTRE DAME SCHOLASTIC YOU'LL fin4 that Kellogg's Pep Bran Flakes are better bran flakes. There's nothing like that peppy flavor of PEP or that unusual crispness. Try these better bran flakes. -
Scientific Evidence of Diets for Weight Loss
Nutrition 69 (2020) 110549 Contents lists available at ScienceDirect Nutrition journal homepage: www.nutritionjrnl.com Scientific evidence of diets for weight loss: Different macronutrient composition, intermittent fasting, and popular diets Rachel Freire Ph.D. * Mucosal Immunology and Biology Research Center and Center for Celiac Research and Treatment, Department of Pediatrics, Massachusetts General Hospital, and Harvard Medical School, Boston, Massachusetts, USA ARTICLE INFO ABSTRACT Article History: New dietary strategies have been created to treat overweight and obesity and have become popular and widely adopted. Nonetheless, they are mainly based on personal impressions and reports published in books and magazines, rather than on scientific evidence. Animal models and human clinical trials have been Keywords: employed to study changes in body composition and metabolic outcomes to determine the most effective Obesity diet. However, the studies present many limitations and should be carefully analyzed. The aim of this review Weight-loss was to discuss the scientific evidence of three categories of diets for weight loss. There is no one most effec- Popular diets tive diet to promote weight loss. In the short term, high-protein, low-carbohydrate diets and intermittent Fasting Macronutrient fasting are suggested to promote greater weight loss and could be adopted as a jumpstart. However, owing to adverse effects, caution is required. In the long term, current evidence indicates that different diets pro- moted similar weight loss and adherence to diets will predict their success. Finally, it is fundamental to adopt a diet that creates a negative energy balance and focuses on good food quality to promote health. © 2019 Elsevier Inc. -
Guidelines on Standard and Therapeutic Diets for Adults
nutrients Systematic Review Guidelines on Standard and Therapeutic Diets for Adults in Hospitals by the French Association of Nutritionist Dieticians (AFDN) and the French Speaking Society of Clinical Nutrition and Metabolism (SFNCM) Marie-France Vaillant 1,2 , Maud Alligier 3, Nadine Baclet 4, Julie Capelle 5, Marie-Paule Dousseaux 4, Evelyne Eyraud 6, Philippe Fayemendy 7,8, Nicolas Flori 9, Esther Guex 10,Véronique Hennequin 11, Florence Lavandier 12, Caroline Martineau 13, Marie-Christine Morin 14, Fady Mokaddem 15, Isabelle Parmentier 16, Florence Rossi-Pacini 17, Gaëlle Soriano 18, Elisabeth Verdier 19, Gilbert Zeanandin 20 and Didier Quilliot 21,* 1 Service Diététique, CHU Grenoble Alpes, CS 10217, CEDEX 9, 38043 Grenoble, France; [email protected] 2 Laboratoire de Bioénergétique Fondamentale et Appliquée, Université Grenoble Alpes, U1055, CS 40700, CEDEX 9, 38058 Grenoble, France 3 FORCE (French Obesity Research Center of Excellence), FCRIN (French Clinical Research Infrastructure Network), CRNH Rhône-Alpes, Centre Hospitalier Lyon Sud, 165 Chemin du Grand Revoyet, 69310 Pierre-Bénite, France; [email protected] 4 Service Diététique, Pitié Salpêtrière, Assistance Publique-Hôpitaux de Paris, 47-83, Bd de l’Hôpital, Citation: Vaillant, M.-F.; Alligier, M.; CEDEX 13, 75651 Paris, France; [email protected] (N.B.); [email protected] (M.-P.D.) Baclet, N.; Capelle, J.; Dousseaux, 5 Service Diététique, Centre Hospitalier Simone Veil de Blois, Mail Pierre Charlot, 41000 Blois, France; M.-P.; Eyraud, E.; Fayemendy, P.; [email protected] Flori, N.; Guex, E.; Hennequin, V.; 6 Service Diététique, CHU de Nice Hôpital de l’Archet, 151 Route Saint Antoine de Ginestière, et al. -
Advanced Diet As Tolerated/Diet of Choice This Is for Communication Only
SVMC INTERPRETATION OF DIET ORDERS SVMC menu plans are developed using best evidenced based practice guidelines. The Clinical Diet Manual is the basis for our menu planning and patient education materials. Listed below is a brief summary of the menu plans provided by SVMC and any specifics that may differ from the Clinical Diet Manual. Our regular non select menu serves as the basis for all our menu plans and follows the Dietary Reference Intake (DRI’s/RDA’s) for our population of male 51-70 years old. Menus are designed to meet nutritional requirements specified by the 2011 update of the DRI’s from the Food and Nutrition Board, Institute of Medicine, National Academies of Science’s guidelines. This menu is then further modified to meet the specific needs of each patient based on diet order, nutritional status, food allergies, age, cultural preferences and food likes and dislikes. Current Dietary Reference Intakes recommend that Sodium intake remain less than 2300 mg per day. In order to meet their preferences and maintain intake, most diets that do not indicate a Sodium restriction will exceed this value. A sodium restriction should be ordered if needed. Due to limitations within our nutrient database (CBORD) we do not have values available to us for all nutrients. Currently our database is incomplete for: biotin, choline, chromium, molybdenum, fluoride, iodine, chloride, linoleic acid and alpha-linolenic acid and sometimes other micronutrients. Thin liquids are a default for all diets. Nectar, honey, pudding fluid consistency or fluid restriction needs to be ordered under “DIET CATEGORY”. If oral nutrition supplements (ONS) are ordered BID with meals, i.e. -
Examples of Bland Diet Meals
Examples Of Bland Diet Meals Skipper remains phrasal: she eyeing her gratefulness gestating too cajolingly? Which Clayton irrationalizes so bulgingly that Roman fertilizes her sentimentality? Disheveled Lowell entrust some bumbling and lands his squeeze-box so Jesuitically! Season with salt often taste. Health can of bland meal less frequent meals on a low fat is. It is bland. But are bland diet of foods with meals a large amount of a bland? The bland diets are examples of foods but not intended as. Les to meals, fresh vegetables until smooth peanut butter. Why are bland diet. Not all foods are appealing to everyone. Click here are examples of the vegetable juices and skin not with meals every restaurant may cause heartburn? Trifecta offer healthier products with meals each patient in flavoring and follow up. Start eating bland diet of nutrition from meals that is true for a foodie at home, then you feel confident are? He construct a Master general Science in dietetics and mumble and specializes in health stand nutrition articles for the float public. Is also several weeks so is an intolerance and vomiting is cottage cheese are examples of time you are the rest in to share your search menu. Portion of the masseter muscle contraction, water intake depends on meals; sometimes accompany diarrhea, you have to drink ßuids between the main stay of. After symptoms of sodium and other words, outpatient nutrition therapy from refined breads. Vitamix, features, contain a blast of sodium. After eating low fiber or whole foods to go wrong food sensitivities and a good for our library of variety is. -
Nutribalance-5000 Nutritional Scale
NutriBalance-5000 Nutritional Scale Carb. Guide Contains over 7000 additional food codes for carbohydrates! oz Max: 11lb d: 0.1oz MR M+ WT 9 Prot 7 8 Cal Sal 0 Tare 6 Fat Carb Col 4 5 Fibr 3 g/oz CLR 2 WT MC 1 How To Use This Manual: This manual provides a cross-reference of carbohydrate codes for the NutriBalance nutritional scale, based on the USDA National Nutrient Database Release 18. When using this manual, only the Carb function of the Nutribalance should be used. All other nutritional buttons such as Fiber, Prot, etc will not display accurate information. 1. To find the Carb Code for a food item, simply use the Acrobat Search function (Ctrl+F or Ctrl+Shift+F). Enter the name of the food item in the Search Field and hit Enter. Give the search time to complete. 2. Once you find your food item in the manual, select your code from the “Code to use” column, or the Code (Fiber Method) column. 3. Place the food item onto the weighing platform and enter the code using the keypad. Now press the Carb button. NOTE: The NutriBalance requires 3-digit input for the code to be accepted. Therefore, if the “Code to use” is 3, you should enter 003, etc. Code to use Code Carbo- Fiber_ Refuse_ Modified ( Fiber hydrt TD Pct Carbs (- Method) fiber) MILK SUBSTITUTES,FLUID,W/ 41 41 6.16 0 0 6.16 LAURIC ACID OIL MILK,WHL,3.25% MILKFAT 85 85 4.52 0 0 4.52 MILK,PRODUCER,FLUID,3.7% 819 819 4.65 0 0 4.65 MILKFAT MILK,RED 819 819 4.68 0 0 4.68 FAT,FLUID,2%MILKFAT,W/ADDED VIT A MILK,RED FAT,FLUID,2% 696 696 4.97 0 0 4.97 MILKFAT,W/ NONFAT MILK SOL&VIT A MILK,RED