Joining Kathy King to talk about vitamin D at the molecular, physiological, and clinical levels is Susan Allen, certified clinical nutritionist and owner of Next Level Functional Nutrition based in Tampa, FL.

Alice T. Epitropoulos, MD, Eric D. Donnenfeld, MD, Zubin A. Shah, MPH, Edward J. Holland, MD, Michael Gross, MD, William J. Faulkner, MD, Cynthia Matossian, MD, Stephen S. Lane, MD, Melissa Toyos, MD, Frank A. Bucci, Jr, MD, and Henry D. Perry, MD

Cornea Volume 35, Number 9, September 2016

Purpose: To assess the effect of oral re-esterified omega-3 fatty acids on tear osmolarity, matrix metalloproteinase-9 (MMP-9), tear break-up time (TBUT), Ocular Surface Disease Index (OSDI), fluorescein corneal staining, Schirmer score, meibomian gland dysfunction (MGD) stage and omega-3 index in subjects with dry eyes and confirmed MGD.

Methods: This was a multicenter, prospective, interventional, placebo-controlled, double-masked study. Subjects were randomized to receive 4 softgels containing a total of 1680 mg of eicosapentaenoic acid/560 mg of docosahexaenoic acid or a control of 3136 mg of linoleic acid, daily for 12 weeks. Subjects were measured at baseline, week 6, and week 12 for tear osmolarity, TBUT, OSDI, fluorescein corneal staining, and Schirmer test with anesthesia. MMP-9 testing and omega-3 index were done at baseline and at 12 weeks.

Results: One hundred five subjects completed the study. They were ...

Parents today are bombarded with confusing and sometimes harmful information in regard to which foods are best to give their kids. Nutritional guidelines are constantly changing and parents don’t know who to trust for medically sound and proven advice that works.

Host Dr. Jennifer Caudle sits down with Dr. Tanya Altmann, pediatrician, founder of Calabasas Pediatrics, and author of the book, What to Feed Your Baby: A Pediatrician’s Guide to the 11 Essential Foods to Guarantee Veggie-Loving, No Fuss, Healthy Eating Kids. The two talk about the importance of introducing children to healthy eating habits from an early age to ensure a good eating adult lifestyle.

[Read the Article]

According to a new study, eating a diet that includes more plant-based protein is associated with a lower risk of death, while eating more animal protein is associated with a higher risk of death, especially among adults with at least one unhealthy behavior such as smoking, drinking alcohol, being overweight or living a sedentary lifestyle.

Researchers from Massachusetts General Hospital examined how each protein source influenced long-term health. They looked at more than 131,000 adults participating in two long-running national health studies. Participants provided 25 to 30 years of detailed data on diet, lifestyle, and medical conditions. Researchers reviewed detailed food questionnaires that were sent to the participants every four years.

They found that higher intake of animal protein was positively associated with mortality and that the association was higher among adults who lived an unhealthy lifestyle. Substituting plant protein for animal protein, especially processed red meat, was associated with lower mortality, suggesting the importance of protein source.

[Watch more videos of The JAMA Report]

The simple act of going out to eat can be a tricky proposition for people dealing with gluten intolerance or sensitivity issues. A new portable device is aiming to help people with this problem by allowing them to test food’s gluten content and help find foods that they are able to eat.

Host Dr. Matt Birnholz talks with guest Carla Borsoi, Vice President of Marketing at 6Sensor Labs, about how this device will assist people living with gluten intolerance or sensitivity issues.

Traditionally, marathon runners eat a high carbohydrate meal before a race to maximize the storage of glycogen in their muscles. But is this the best method to ensure race endurance?

Host Kathy King chats with sport nutritionist Nancy Clark about the best nutrition and diet strategies for training and running a marathon.

What role does nutrition play in the success of high performance athletes?

Host Kathy King speaks with Lilah Al-Masri, registered dietitian and specialist in sports dietetics. Ms. Al-Masri is the former sports dietitian for the United States Naval Academy, and she has co-authored the book 100 Questions and Answers about Sports Nutrition and Exercise. The two discuss nutritional considerations in various athletic contexts, from sport types to environmental changes to training-versus-competitive cycles.

There are many herbs and supplements that have gained popularity as natural sexual aphrodisiacs. While many are sold over the counter nationwide to enhance sexual function, a surprising number of supplements can cause ranges of serious side effects. Which aphrodisiacs have been proven effective, which are safe, and which are potentially deadly?

Host Dr. Michael Krychman joins Dr. Elizabeth West, a resident physician at the University of California-Irvine, to talk about the spectrum of natural herbs and supplements, from foods like honey and chocolate to herbs such as ginseng and macca, and their known sexual health benefits vs risks.

Dr. Alan Brown welcomes Dr. Penny Kris-Etherton, Distinguished Professor of Nutrition at Penn State and Past President of NLA. Dr. Kris-Etherton reviews the current dietary recommendations for saturated fat for the population at large and for reducing LDL-C levels. The two discuss the evidence to support these dietary recommendations and optimal replacement nutrients for dietary saturated fatty acids (SFAs).

According to a recent study, the percentage of elderly people in American nursing homes who are moderately to severely overweight has climbed to 25%, a dramatic increase from 14% back in 2000. How does this alarming trend affect both health outcomes and care delivery in caregiving settings?

Joining Dr. Brian McDonough to discuss this underrecognized issue of obesity in senior populations is Dr. Caroline Cederquist, bariatrics expert and founder of Cederquist Medical Wellness Center in Naples FL. Dr. Cederquist is also co-founder of bistroMD, a company premised on delivering physician-designed gourmet meals to patients for purposes of weight loss and health maintenance.