Research Roundup: Home-Cooked Meals; Gluten & Diabetes Risk; Cardio-Metabolic Deaths
Home-Cooked Meals Lower Obesity
Adults who eat mostly home-cooked foods and don’t watch TV during meals are less likely to be obese. Researchers analyzed data from nearly 13,000 participants of the Ohio Medicaid Assessment Survey who had eaten at least one family meal in the last week. Adults who cooked all of their meals at home were 26 percent less likely to be obese, compared to those who ate some or no home-cooked meals. Those who never watched TV while eating were 37 percent less likely to be obese than people who always watched TV during meals.
(Journal of the Academy of Nutrition and Dietetics, February 24, 2017)
Gluten-Free Linked to Diabetes Risk
Eating more gluten, a protein found in wheat, barley, and rye, may be associated with a lower risk of developing type 2 diabetes, according to Harvard researchers. Gluten intake of nearly 200,000 participants in long-term health studies was estimated. Most participants consumed less than 12 g (grams) of gluten per day, but those who ate the most gluten had a 13 percent lower diabetes risk than those who ate the least (less than 4 g). Those who ate less gluten ate less cereal fiber, known to protect against type 2 diabetes.
(American Heart Association 2017 Scientific Sessions)
Diet Linked to Half of Cardio-metabolic Deaths
Eating too few healthy foods and nutrients is linked to U.S. heart disease and type 2 diabetes deaths as strongly as eating too many unhealthy foods and nutrients. Data from the National Health and Nutrition Examination Surveys and National Center for Health Statistics showed that 45 percent of cardiometabolic deaths were associated with 10 dietary factors, including too much sodium and processed meat, and not enough nuts and seeds, seafood omega-3 fats, vegetables, and fruit.
(JAMA, March 2017)
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