By Elana Kreiger-Benson
Peer Reviewed
“I’m not actually planning to try it,” the patient whispered to me while I was feeling her radial pulses. We had just finished an extensive conversation with her primary care physician …
Category: Nutrition
Clinical Correlations
Is there evidence to support the use of omega-3 fatty acids in preventing cardiovascular events?
October 17, 2019
By Lily Cao
Peer Reviewed
A quick web search would suggest countless reasons to take fish oil, a supplement that Americans have fallen in love with. In 2012, fish …
One Diet Does Not Fit All
July 18, 2019
By Ashira Lubkin, PhD
Peer Reviewed
For me, one of the most difficult things to do in outpatient medicine is to tell a patient that they need to lose weight. Weight …
Food for Thought
February 9, 2018
By Hannah Kopinski
Peer Reviewed
Diabetes, hypertension, and hyperlipidemia. One would be hard pressed to find an adult primary care physician in the United States who would not list these …
50% of the Daily Salt Intake Recommended by the JNC-8 Is Consumed in a New York Minute
September 13, 2017
By Andrew Sideris
Peer Reviewed
Reduction of dietary sodium is a well-known nonpharmacologic therapy to reduce blood pressure. The 8th Joint National Commission (JNC-8) recommends that the general population limit daily intake of …
Little Knowledge, Large Problem: Lack of Nutrition and Obesity Education in Medical Curricula
September 23, 2016
By Elissa Driggin
Peer Reviewed
At almost every single one of my medical school interviews, each interviewer, noting my college major in nutritional science, asked some variation of the question, “What should I …
From The Archives: Metabolic Syndrome: Fact or Myth?
May 22, 2014Please enjoy this post from the archives dated September 30, 2011
By Vicky Jones, MD
A 40-year-old female presented to her primary care provider with a chief complaint of weight gain over the past year. She wants to be fully evaluated for any kind …
MSG: Can an Amino Acid Really Be Harmful?
April 30, 2014
By Michael Lee, MD
Peer Reviewed
The human taste bud has become increasingly accustomed to the Japanese invention of the early 20th century: monosodium glutamate, better known as MSG. Its basic component, glutamate, is …