Latest news with #NationalInstituteofDiabetesandDigestiveandKidneyDiseases
Yahoo
23-05-2025
- Entertainment
- Yahoo
British boxer Georgia O'Connor dies aged 25 after battle with cancer
British boxer Georgia O'Connor has died aged 25 after a battle with cancer, her promotion company, BOXXER, said on Thursday. 'We are heartbroken by the passing of Georgia O'Connor,' BOXXER wrote on Instagram. 'A true warrior inside and outside the ring, the boxing community has lost a talented, courageous and determined young woman far too soon. 'Georgia was loved, respected and admired by her friends here at BOXXER. Our thoughts are with her loved ones at this difficult time.' O'Connor said on social media last year that she had been diagnosed with ulcerative colitis, which is defined as 'a chronic inflammatory bowel disease in which abnormal reactions of the immune system cause inflammation and ulcers on the inner lining of your large intestine' by the National Institute of Diabetes and Digestive and Kidney Diseases. She described needing to go to the toilet 15 to 20 times a day, as well as suffering 'unbearable bowel cramps.' She also wrote that she had become pregnant and suffered a miscarriage. In January, O'Connor wrote on Instagram that she was diagnosed with cancer after being in 'constant pain.' A fundraising page was set up in O'Connor's honor by her mother in which she wrote that the cancer was 'rare and aggressive' which doctors called 'incurable.' On May 12, O'Connor wrote on Instagram that she had married her partner Adriano and changed her last name to Cardinali. Ellie Scotney, the super-bantamweight world champion, paid tribute to her long-time friend on Instagram, calling her the 'most beautiful human I've ever met.' 'I've probably rewritten this a hundred times, still not with the right words. Because there just isn't any,' Scotney said. 'Life can be so, so cruel. And it seems to be the best of us that are at the end of that. 'Being a pure soul and a good person gets thrown around so much, but you my friend are the definition of every word of that and so much more. I still can picture that timid shy but larger than life young girl walking on her tip toes a few steps in front of me, little did I know that very same girl was going to show not just me but the whole world how special life is and mostly how to live by every second. 'Even when life was on a timer, you never let anything dim that light of yours. A smile that never ever fades, and a heart that will forever live on in so many ways. There was nothing you couldn't do, the world at your very feet no matter what room you entered. I was so blessed with not just a friend for 10 years, but a sister for life.' During her boxing career, O'Connor won gold at the 2017 Commonwealth Youth Games. She turned professional in 2021 and won all three of her professional bouts. Her last fight came in October 2022. England Boxing called O'Connor a 'hugely talented boxer and much-loved member of the boxing community.' 'Georgia inspired many with her achievements in the ring and her spirit outside of it,' it said in a statement. 'Her dedication, passion, and talent made her a role model for young athletes across the country. Georgia's legacy will live on in the hearts of those she inspired, and she will be deeply missed by all who knew her.'
Yahoo
30-04-2025
- Health
- Yahoo
Active ingredient in weight loss drug Wegovy may help treat type of fatty liver disease: Study
The active ingredient in the popular weight loss drug Wegovy may help treat a type of fatty liver disease, according to new research. The disease, known as metabolic dysfunction-associated steatohepatitis (MASH), occurs where fat builds up in the liver, leading to inflammation, according to the National Institute of Diabetes and Digestive and Kidney Diseases. MASH can lead to scarring and even permanent liver damage. It can also lead to liver failure or cancer -- increasing the risk of transplant or chemotherapy -- and significantly raise the risk of liver-related death. MORE: Active ingredient in Ozempic, Wegovy may reduce risk of Alzheimer's disease: Study The condition is believed to affect an estimated 1.5% to 6.5% of U.S. adults, according to the NIDDK. In the study, published Wednesday in the New England Journal of Medicine and conducted by researchers in the U.S., U.K., Denmark, France. Italy and Germany, patients received doses of semaglutide, the active ingredient used to treat diabetes in Ozempic and obesity in Wegovy. The patients started on low doses and increased gradually, reaching the full Wegovy dose over 72 weeks. Researchers found that about two-thirds of patients had less liver inflammation, and about one-third had improvement in liver scarring, a more advanced stage of damage. Additionally, one-third of patients improved in both inflammation and scarring. These benefits appeared in people with and without diabetes. Patients also lost an average of 8.5% of their body weight during the 72-week study. "We knew from studies of lifestyle interventions that as little as five to 10% weight loss was associated with substantial improvements in liver fat and MASH," Dr. Robert Brown Jr., chief of gastroenterology and hepatology at Weill Cornell Medicine in New York City and who was not involved in the study, told ABC News. In addition to direct health issues, MASH is linked to metabolic syndrome -- a group of conditions including high blood pressure, high blood sugar, excess belly fat and unhealthy cholesterol levels. Metabolic syndrome raises the risk of heart disease, stroke and diabetes. MASH falls within a larger category of liver disease called Metabolic Dysfunction-Associated Steatotic Liver Disease (MASLD), a fatty liver disease which affects about 24% of U.S. adults, according to the NIDDK. MORE: Excessive drinking during the pandemic increased rates of liver disease, transplants "It's a problem because obesity and Type 2 diabetes have been increasing in this country year over year for decades," Brown said. "And so right now, it's estimated that one-third of the population ... has obesity or Type 2 diabetes. So that's over 100 million people." The U.S. Food and Drug Administration approved the medication resmetirom for treatment of MASH in 2024, but the response observed in both inflammation and scarring was more modest in comparison to what was seen with Wegovy, according to FDA data. Brown said people can lower their risk for fatty liver disease by eating healthy meals, staying active and losing weight. Drinking filtered coffee, without too much sugar or cream, may also help protect the liver, he said. Wegovy addresses the root cause of metabolic syndrome and fatty liver disease by helping regulate blood sugar, reduce body fat and improve insulin sensitivity, the study authors suggested. These changes can ease the strain on the liver and reduce the buildup of fat that leads to inflammation and scarring. "MASH and MASLD are going to be an increasing health burden, and we are going to need drugs that target the liver fibrosis as well as the underlying metabolic parameters," said Brown. "I'll be excited when we have multiple different drugs that work in different ways, so that we can treat all of the patients who had this problem in the future." Dr. Allen Chang is the chief resident of the geriatric medicine subspecialty residency program at Dalhousie University and a member of the ABC News Medical Unit. Active ingredient in weight loss drug Wegovy may help treat type of fatty liver disease: Study originally appeared on
30-04-2025
- Health
Active ingredient in weight loss drug Wegovy may help treat type of fatty liver disease: Study
The active ingredient in the popular weight loss drug Wegovy may help treat a type of fatty liver disease, according to new research. The disease, known as metabolic dysfunction-associated steatohepatitis (MASH), occurs where fat builds up in the liver, leading to inflammation, according to the National Institute of Diabetes and Digestive and Kidney Diseases. MASH can lead to scarring and even permanent liver damage. It can also lead to liver failure or cancer -- increasing the risk of transplant or chemotherapy -- and significantly raise the risk of liver-related death. The condition is believed to affect an estimated 1.5% to 6.5% of U.S. adults, according to the NIDDK. In the study, published Wednesday in the New England Journal of Medicine and conducted by researchers in the U.S., U.K., Denmark, France. Italy and Germany, patients received doses of semaglutide, the active ingredient used to treat diabetes in Ozempic and obesity in Wegovy. The patients started on low doses and increased gradually, reaching the full Wegovy dose over 72 weeks. Researchers found that about two-thirds of patients had less liver inflammation, and about one-third had improvement in liver scarring, a more advanced stage of damage. Additionally, one-third of patients improved in both inflammation and scarring. These benefits appeared in people with and without diabetes. Patients also lost an average of 8.5% of their body weight during the 72-week study. "We knew from studies of lifestyle interventions that as little as five to 10% weight loss was associated with substantial improvements in liver fat and MASH," Dr. Robert Brown Jr., chief of gastroenterology and hepatology at Weill Cornell Medicine in New York City and who was not involved in the study, told ABC News. In addition to direct health issues, MASH is linked to metabolic syndrome -- a group of conditions including high blood pressure, high blood sugar, excess belly fat and unhealthy cholesterol levels. Metabolic syndrome raises the risk of heart disease, stroke and diabetes. MASH falls within a larger category of liver disease called Metabolic Dysfunction-Associated Steatotic Liver Disease (MASLD), a fatty liver disease which affects about 24% of U.S. adults, according to the NIDDK. "It's a problem because obesity and Type 2 diabetes have been increasing in this country year over year for decades," Brown said. "And so right now, it's estimated that one-third of the population ... has obesity or Type 2 diabetes. So that's over 100 million people." The U.S. Food and Drug Administration approved the medication resmetirom for treatment of MASH in 2024, but the response observed in both inflammation and scarring was more modest in comparison to what was seen with Wegovy, according to FDA data. Brown said people can lower their risk for fatty liver disease by eating healthy meals, staying active and losing weight. Drinking filtered coffee, without too much sugar or cream, may also help protect the liver, he said. Wegovy addresses the root cause of metabolic syndrome and fatty liver disease by helping regulate blood sugar, reduce body fat and improve insulin sensitivity, the study authors suggested. These changes can ease the strain on the liver and reduce the buildup of fat that leads to inflammation and scarring. "MASH and MASLD are going to be an increasing health burden, and we are going to need drugs that target the liver fibrosis as well as the underlying metabolic parameters," said Brown. "I'll be excited when we have multiple different drugs that work in different ways, so that we can treat all of the patients who had this problem in the future."
NDTV
23-04-2025
- Health
- NDTV
These Foods Are The Culprits Behind Acid Reflux
Acid reflux, also known as gastroesophageal reflux disease (GERD), is a common digestive disorder that causes a burning sensation in the chest, often referred to as heartburn. It occurs when stomach acid flows back into the oesophagus, irritating the lining. According to the National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK), diet plays a significant role in triggering or alleviating acid reflux symptoms. Certain foods weaken the lower oesophageal sphincter (LES) or increase stomach acid, making reflux more likely. Identifying and limiting these dietary culprits is key to managing acid reflux and maintaining a healthy digestive system. Identifying triggers is the first step toward lasting relief While over-the-counter medications can offer temporary relief from acid reflux, long-term management often begins in the kitchen. Some foods and drinks act as direct irritants or relax the valve that keeps stomach acid where it belongs. By knowing what to avoid, individuals with gastroesophageal reflux disease can significantly reduce flare-ups and discomfort. Below are some of the most common dietary culprits that may be making your acid reflux worse. 1. Spicy foods Chillies, hot peppers, and spicy sauces can irritate the oesophageal lining and worsen acid reflux. Capsaicin, found in chilli peppers, is known to slow the digestion process, which can increase the chances of reflux. The Cleveland Clinic suggests people with GERD limit or avoid spicy dishes altogether. 2. Citrus fruits and juices While fruits like oranges, lemons, limes, and grapefruits are packed with vitamin C, their high acidity can trigger reflux symptoms. Citrus juices can increase the stomach's acidity and lead to a burning sensation. Opt for non-citrus fruits like bananas and melons, which are gentler on the digestive system. 3. Tomatoes and tomato-based products Tomatoes are naturally acidic and often worsen acid reflux. Foods like pasta sauce, ketchup, and pizza can aggravate symptoms. According to the American Gastroenterological Association, people with gastroesophageal reflux disease should limit their intake of tomato-based foods to reduce flare-ups. 4. Chocolate Chocolate contains caffeine, theobromine, and fat, all of which can relax the lower oesophageal sphincter and encourage acid to escape into the oesophagus. Even small amounts can cause issues for sensitive individuals. White chocolate, though caffeine-free, still contains fat and should also be consumed cautiously. 5. Fried and fatty foods High-fat foods delay stomach emptying and put pressure on the LES. This includes fried snacks, creamy sauces, full-fat dairy products, and red meat. A diet rich in unhealthy fats is linked to increased acid reflux. The Harvard Medical School recommends choosing grilled, steamed, or baked options instead. 6. Caffeinated drinks Coffee, tea, and energy drinks stimulate acid production and can relax the lower oesophageal sphincter. Even decaffeinated coffee has been reported to cause reflux in some individuals. Limiting caffeine intake can go a long way in reducing discomfort. 7. Carbonated beverages Sodas and fizzy drinks can cause bloating, which increases abdominal pressure and encourages acid to flow upward. Additionally, most carbonated beverages are acidic in nature. Replace these with still water or herbal teas like chamomile or ginger, which may help soothe the digestive tract. 8. Alcohol Alcohol can relax the LES and stimulate acid production in the stomach. Wine, beer, and spirits, especially when consumed on an empty stomach, are known to aggravate acid reflux symptoms. The World Health Organisation (WHO) advises moderation or avoidance of alcohol in people with digestive issues. Diet plays a pivotal role in managing acid reflux, and identifying personal triggers is key to long-term relief. While medications can help, lifestyle and dietary changes offer sustainable solutions. If you suffer from frequent heartburn or digestive discomfort, consider limiting or eliminating these foods. Always consult a healthcare provider for personalised advice and to rule out more serious underlying conditions. Disclaimer: This content including advice provides generic information only. It is in no way a substitute for a qualified medical opinion. Always consult a specialist or your own doctor for more information. NDTV does not claim responsibility for this information.
CNN
26-02-2025
- Health
- CNN
Ultraprocessed foods make up to 70% of the US food supply. How to reduce your intake
(CNN) — By now, many people have heard that a diet packed with ultraprocessed foods is not good for us. They have been linked to a host of ills, including obesity, diabetes, cardiovascular disease, cancer, depression, cognitive decline and stroke — they even appear to increase our chance of early death. Ultraprocessed foods, according to the NOVA Food Classification system, are food products made with ingredients you wouldn't normally find in a supermarket or your kitchen (such as certain individual nutrients, flavor enhancers, colors, additives, stabilizers); they might also be made using industrial manufacturing processes (such as extrusion, molding and preprocessing) not available to the home chef. But anyone who has ever munched on a bag of cheese puffs, heated a frozen pizza for dinner, packed cookies in their kid's lunch bag or downed a refreshing soda knows these foods can be tasty and convenient. They are also often cheaper than making a dish from scratch, hard to resist (thanks to hyper-palatability formulations) and even harder to avoid: Up to 70% of the US food supply is made up of ultraprocessed foods. Yet many questions remain: Are they all bad? And exactly what can make them unhealthy. That's why researchers are asking whether some of those chemicals, additives and flavorings are somehow harmful? Or do some of these ingredients interact with our bodies through our microbiome or our immune system, unleashing downstream health effects that we don't yet understand? Or do ultraprocessed foods cause us to gain weight, which in turn sets us up for conditions that are associated with obesity, such as diabetes and cardiovascular disease? Researchers like Dr. Kevin Hall, a section chief at the National Institute of Diabetes and Digestive and Kidney Diseases (part of the National Institutes of Health), are trying to find out. Hall and his team authored a groundbreaking study published in 2019 that found people on an ultraprocessed diet ate on average 500 more calories a day than people on a similar but minimally processed diet (matched for calories offered, sugar, fat, fiber and macronutrients). Now, Hall and his team are conducting a new trial to try to understand the mechanisms driving people to overconsume calories. He has two theories. 'One is their energy density — so how many calories you're getting in each gram of food you're eating,' CNN Medical Correspondent Meg Tirrell told CNN Chief Medical Correspondent Dr. Sanjay Gupta recently on the Chasing Life podcast. Tirrell visited Hall's lab to meet one of the participants of his new trial, which (like the first trial) involves living at the NIH for about four weeks and eating diets made up of differently processed foods. 'It so happens that ultraprocessed foods are much more energy-dense than minimally processed foods,' Tirrell said. 'And (Hall) says, really, that's because they take a lot of the water out of them so that they don't rot. They're more shelf stable. 'And then the other thing (Hall's) hypothesizing is their hyper-palatability, or we've heard the term the 'bliss point.' So, it's this combination of salt, sugar, fat and carbs in just the right levels that make us not want to stop eating foods.' Hall's new trial is studying 36 people, for one month each, cycling them through four diets. 'One is minimally processed; one is ultraprocessed — very similar to the first trial: high hyper-palatability, high energy-dense,' Tirrell explained. 'And then two other diets … they're ultraprocessed, but they vary how hyper-palatable they are and how energy-dense they are. 'And what (Hall's) trying to see is — can you eat a diet that's made up mostly of ultraprocessed foods, but that doesn't drive overeating, and perhaps all of the other health effects of that, if it's less energy-dense or if it's less hyper-palatable?' Not everyone views ultraprocessed foods as problematic. 'Attempting to classify foods as unhealthy simply because they are processed, or demonizing food by ignoring its full nutrient content, misleads consumers and exacerbates health disparities,' Sarah Gallo, senior vice president of product policy at the Consumer Brands Association, said in an emailed statement. CBA is the trade group that represents the US manufacturers of consumer packaged goods, including food and beverages. 'Companies adhere to the rigorous evidence-based safety standards established by the FDA to deliver safe, affordable and convenient products that consumers depend on every day,' Gallo said. She also noted there is currently no agreed-upon scientific definition of ultraprocessed foods. The chemistry of hyper-palatability Dr. Tera Fazzino, an associate professor of psychology and the associate director of the Cofrin Logan Center for Addiction Research and Treatment at the University of Kansas, knows a thing or two about ultraprocessed foods and hyper-palatability. She developed a system to measure the hyper-palatability of different foods. She also collaborated with Hall and two of his NIH colleagues on a 2023 study that found hyper-palatable foods, energy-dense foods and eating rate are all linked to more calories being consumed on four different diets. 'Hyper-palatable foods contain combinations of palatability-related nutrients — so, fat, sugar, sodium and starchy carbohydrates — at thresholds that aren't typically found together in nature,' she explained. Fazzino said hyper-palatable foods activate our brain's opioid receptors and our dopamine reward neurocircuitry, which leads us to keep eating and seek out more. 'The problem with hyper-palatable foods is, due to their nutrient combinations, they are particularly strong reinforcers,' she said. 'They can be acutely rewarding to consume in the moment. And they can also garner a really strong motivational drive for us to continue seeking out and consuming these foods.' Fazzino's research found hyper-palatable foods fall into three categories. 'One group has elevated fat and sodium; a second group has elevated fat and sugar. And then the third group has elevated starchy carbohydrates and sodium,' she said. 'The fat and sodium hyper-palatable foods are a lot of our meal-based items, things that we eat on the regular,' she explained. 'That would be meat-based dishes, mixed dishes like meat and mashed potatoes, and things like that. 'The fat and sugar (group) really are the sweets, the desserts,' she said. 'The starchy carbohydrate and sodium hyper-palatable foods are a lot of our snacks. So, things that maybe even might not seem so problematic or so obvious as maybe (chips), like pretzels (and) most US-produced crackers.' Fazzino said our bodies haven't evolved to handle these foods. Whole foods found in nature 'activate our brain reward neuro-circuitry and that's a survival process,' she said. 'Eating is fundamentally … a reinforcement-based process, and it needs to be enjoyable to make sure that we survive.' Hyper-palatable foods hijack that process because they are engineered to hit the bliss point with their magic combination of fat, sugar, sodium and starchy carbohydrates, she said. 'That is creating almost like this euphoric experience that doesn't typically come from whole foods,' she explained. 'And the problem with that is that that has underlying neurobiological impacts. It's excessively activating our brain reward neural circuitry that already happens with whole foods.' That's why it's all too easy to overindulge in those foods, she said. 'They can cause us to overeat in the moment, but then also there's this kind of feedback loop where they can become really strong reinforcers and drive our behavior in a way that whole and foundational foods don't and shouldn't.' Unfortunately, these foods are at the heart of the US food supply and have been growing. One of Fazzino's studies found the prevalence of ultraprocessed, hyper-palatable and high energy-dense foods were all significantly higher in 2018 compared with 1988. And there is plenty of overlap between the three categories. 'When we look at the food supply over time, by the time we get to 2018, we see that the vast majority of ultraprocessed foods are also hyper-palatable,' she said. What can you do to manage the amount of hyper-palatable foods you consume? Fazzino has these five tips. Develop awareness Pay attention to how your food is affecting you as you are eating it. Fazzino suggested this experiment: If you're eating a bag of potato chips, does your brain tell you, get the next one, get the next one — before you have even swallowed? Or when you're almost done with the bag, does your body tell you that you want more? 'In contrast with, when you eat an apple, none of that extra stuff is going to be happening,' she said. 'It's going to be pleasant and you're going to stop when you're full.' Eat more natural whole foods Try to add foods to your diet that are whole and occurring in nature, which means they haven't had anything done to them, Fazzino said. Whole foods that occur in nature, Fazzino said, typically have 'one palatability-related nutrient,' such as the sugar in a whole apple. Those whole foods also include 'satiety-promoting nutrients such as fiber, water and protein that slow their absorption and digestion into our system,' she said, noting that they won't cause us to overeat or create a strong motivational drive to seek them out. Be wary of sodium Pay attention to the amount of salt in foods. 'One really robust commonality that we found in this work has been the presence of sodium as a nutrient that, when combined with either fat or starchy carbohydrates, can really be a vehicle for hyper-palatability,' Fazzino said, explaining that sodium 'activates the opioid system in the brain.' We are often told to reduce sodium overall for our heart health, she said, but salt is not as well-known for contributing to hyper-palatability as fat and sugar are. There is no magic sodium number or threshold used to determine whether the amount of salt in a particular food contributes to hyper-palatability. But Fazzino recommends people look for low-sodium options in the cracker aisle or the frozen dinner section, for example. Fazzino also encouraged home cooks to keep sodium in mind, since a lot of ingredients have added salt. (Be mindful of the butter, cheese and sausage bits you may be adding to your omelet.) 'Go light on what you add,' she said. 'That will help to avoid the hyper-palatability piece.' Avoid foods with certain key words Stay away from food labels touting properties such as 'diet,' 'reduced fat' or 'lean,' Fazzino recommended. 'A lot of the diet foods, as we found in our analysis of the food system, are hyper-palatable,' she said. Without the bliss point engineering, she noted, those foods would not be as palatable. And when one key ingredient is reduced, another is often increased. These food products are marketed with less fat, for example, but maybe they contain more added sugar, she said. Understand the deck is stacked against you Be aware that hyper-palatable foods are designed to entice you. 'They're designed to be difficult to resist and difficult to stop eating Fazzino said. 'And it's not the individual's fault.' Ultimately, Fazzino said systemic changes may be needed to meaningfully address the prevalence of these foods in the food supply. We hope these five tips help you learn more about hyper-palatable foods. Listen to the full episode here. And join us next week on the Chasing Life podcast when we meet a doctor who found himself on the other side of the stethoscope after he was diagnosed with brain cancer. Dr. Sanjay Gupta speaks to him before and after his surgery. CNN Audio's Jesse Remedios contributed to this report.
