April 20, 2021
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Nutrition and Dietetics SmartBrief
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Healthy Start
Higher consumption of red and processed meat was linked to poorer cardiac function, adverse ventricular remodeling and higher arterial stiffness, while higher consumption of oily fish was linked to greater arterial compliance and better ventricular function, according to a study presented at the virtual ESC Preventive Cardiology 2021. The findings were based on data from 19,408 individuals with cardiovascular magnetic resonance imaging data.
Full Story: Physician's Briefing/HealthDay News (4/19) 
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The pandemic, a summer of protests against injustice, an increasing focus on social determinants of health and the adoption of value-based care have made addressing health inequity an imperative. Join SmartBrief and a panel of experts from across health care for a virtual roundtable discussion of health equity challenges and solutions.
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Dietary Health
Farm-raised salmon contains more omega-3 fatty acids, folate and vitamin A than wild salmon, but the latter contains higher selenium and potassium, says registered dietitian Michelle Jaelin. However, there is a risk of consuming persistent organic pollutants when eating farm-raised salmon, and registered dietitian nutritionist Frances Largeman-Roth adds that "some studies have shown that that farm-raised salmon varieties can be higher in contaminants due to the closed system environment they are raised" and "tend to have a higher instance of disease due to farming conditions."
Full Story: Livestrong (4/19) 
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Registered dietitian nutritionist Amy Gorin says that people who want to improve their gut health should look for foods that are high in both soluble and insoluble fiber, which aid in stimulating digestion, and foods that offer probiotics. Beans, dark chocolate, whole grains, oatmeal, artichokes, sweet potato, kimchi and walnuts are all excellent foods for gut health, nutrition experts say.
Full Story: USA Today/24/7 Wall St. (4/18) 
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Science & Research
A study of 41 young adults published in the journal Nutrients found links between how much people exercise and the quantity of food they eat. Study author Karsten Kohler said study participants reported significant appetite increases directly after exercising, likely influenced by anorexigenic hormones.
Full Story: Healthline (4/17) 
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Exercise was associated with a 9.5% reduction in liver steatosis and a 6.8% decrease in liver stiffness for patients with non-alcoholic fatty liver disease, independent of weight loss, according to a study published in JHEP Reports. Exercise also was associated with a decrease in inflammation and oxidative stress, as well as improved muscle strength.
Full Story: Healio (free registration) (4/16) 
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Prevention & Well-Being
A study of 84 breastfeeding women in Israel, published in the Journal of the American Medical Association, showed that after receiving two doses of the Pfizer/BioNTech COVID-19 vaccine, they had "robust" amounts of antibodies in samples of their breast milk for 6 weeks post-vaccination. Researchers said four of the babies registered a fever in the first 3 weeks of the study, and all of the infants showed symptoms of upper respiratory tract infections.
Full Story: Healio (free registration) (4/19) 
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CDC: Americans 16 and up can now get COVID-19 vaccine
(Joe Raedle/Getty Images)
All US individuals ages 16 and older can now receive a COVID-19 vaccine, according to the CDC, which said those with underlying medical conditions that raise the risk for serious complications should be given priority. Nearly 211.6 million COVID-19 vaccine doses had been administered in the US as of Monday, with more than 85.3 million people now fully vaccinated.
Full Story: Reuters (4/19),  Reuters (4/20) 
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Foodservice Management
Mont. agency researches farm-to-school meals
(Spencer Platt/Getty Images)
A two-year research project by the Ravalli County Economic Development Authority in Montana aimed at improving school meals is expected to be completed this spring. The goal of the project -- spearheaded by educators and farmers -- is to prepare meals that include more locally produced food, following the 2019-20 Montana Farm to School Annual report that found farm-to-school programs promote healthy eating and ease food supply chain disruptions, especially during the pandemic.
Full Story: Montana Public Radio (4/15) 
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Recipe of the Day
Fruity guacamole
While guacamole is tasty in its traditional form, step it up a notch by adding seasonal fruit! Eatright.org
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Academy News
The Foundation's new Advancing Diversity in Dietetics scholarship supports the educational advancement of aspiring registered dietitian nutritionists of diverse backgrounds and cultures. The scholarship will provide two interns with $25,000 each for the 2021-2022 academic year. This scholarship is separate from the Foundation's general scholarship application. Apply by May 3.
From May 4 to 5, a virtual event will explore how consumers translate the Dietary Guidelines for Americans into personal behavior change. The event being held in collaboration with the Institute of Food Technologists and the University of Massachusetts at Amherst's department of food science and is partially funded by the U.S. Department of Agriculture's National Institute of Food and Agriculture.
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Most of us aren't getting enough of [fatty fish like salmon] and they are vital for heart, brain and eye health, as well as for a healthy pregnancy.
RDN Frances Largeman-Roth, as quoted in Livestrong
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The Academy of Nutrition and Dietetics works with the Nutrition and Dietetics SmartBrief to share the most relevant, current food and nutrition consumer news stories. Links to these articles are provided for the convenience of nutrition and dietetics and health care professionals to be informed about the trends, studies and fads being covered in the media in order to best address the topics clients, patients and communities are hearing about. News and editorial content for this brief is curated by SmartBrief editors, and is not selected by the Academy, with the exception of the Academy News section. Opinions expressed in the Nutrition and Dietetics SmartBrief are those of the identified authors and do not necessarily reflect the opinions or policies of the Academy.

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