Category: Nutrition

Clinical Correlations


Food for Thought

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 three chronic medical conditions as the metaphorical bread and butter of his or her practice.…

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50% of the Daily Salt Intake Recommended by the JNC-8 Is Consumed in a New York Minute

pretzelBy 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 sodium to less than 2.4 grams. On average, a mean reduction in systolic blood pressure of 2-8 mmHg is expected if dietary sodium intake is limited to no more than 2.4 grams per day.…

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Little Knowledge, Large Problem: Lack of Nutrition and Obesity Education in Medical Curricula

A_doctor_pumps_the_stomach_of_his_obese_seated_patient_while_Wellcome_L0005347By 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 be eating to stay healthy?” Each time, I was left unsure of whether or not this question was aimed to gauge my ability to hold a conversation in a stressful environment, articulate my thoughts in a logical manner, or fulfill some other mysterious goal of the infamous medical school interview process.…

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MSG: Can an Amino Acid Really Be Harmful?

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 a non-essential amino acid found in many naturally occurring food sources.…

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The Yolk Or The Egg

By Nicole A. Lamparello, MD and Molly Somberg, MD, MPA

Peer Reviewed

You hear it wherever you eat, whether at the deli ordering a breakfast sandwich or at the diner for Sunday brunch, “Egg whites only, please.” For the last decade, there has been a strong movement toward avoiding egg yolks; instead people are opting for only the ‘healthier’ egg white when ordering or cooking their breakfast.…

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The Complicated Story of Saturated Fat

By Gregory Katz, MD

Faculty Peer Reviewed

Everyday in clinic, we tell our patients to choose foods low in saturated fat. Because these foods raise plasma cholesterol, the thinking goes, they cause heart disease. Today, every major medical organization – from the American Heart Association to the Harvard School of Public Health to the USDA [1-3] – recommends a diet low in saturated fat to prevent and treat heart disease.…

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