In recent years, there has been a revolution in the sports world on how important nutrition is in an athlete’s life. Proper nutrition allows for better performance during competition as well as a quick recovery afterward. Athletes now know that a well-balanced diet is important in allowing your body to rebuild muscle tissue and get ready for the next competition.
A study from Harvard’s T.H. Chan School of Public Health, which analyzed 74,000 adults over 24 years, found improving the quality of your diet to include whole grains, vegetables, fruits, nuts, and fish and less red and processed meats and sugary beverages, may significantly reduce risk of premature death.
The study, which looked at diet over a 12-year period (1986-1998) and the subject’s risk of dying over the next 12 years (1998-2010), found that increasing healthy foods in your diet is associated with lower risk of total and cardiovascular death. The Mediterranean Diet or DASH Diet were considered to be best examples.
The researchers found that swapping one serving of red or processed meat daily for a better option was linked to an 8% to 17% decrease in risk of death. Among those who had relatively unhealthy diets at the beginning of the study but whose diet scores improved the most, the risk of death in subsequent years was also significantly reduced.
Lead author Mercedes Sotos-Priet says that, “Our study indicates that even modest improvements in diet quality could meaningfully influence mortality risk and conversely, worsening diet quality may increase the risk.”
The study was published in the July 13, 2017 issue of the New England Journal of Medicine.
Seafood Nutrition Partnership would like to congratulate and recognize its Board Member, Dr. Tom Brenna, for receiving the 2017 Osborne and Mendel Award for outstanding contributions to basic research in nutrition on Sunday, April 23, 2017, from the American Society for Nutrition (ASN). The award is given in Memory of T.B. Osborne, PhD (1859-1929) and L.B. Mendel, PhD (1872-1935). The American Society for Nutrition’s Awards Program is administered through the ASN Foundation. These awards were presented at the 81st Scientific Sessions at Experimental Biology 2017 in Chicago.
Dr. Brenna is the fourth scientist to be honored with both ASN’s Osborne and Mendel Award for outstanding contributions to basic research in nutrition and the ASN’s Robert Herman Memorial Award for advancement of clinical nutrition (2013).
His research team’s basic research into the chemical, biochemical, metabolic, genetic and ecological aspects of fatty acids have had a decisive influence on modern knowledge of these key nutrients. Because of his group’s work we now understand to a greater degree the role of omega-3s and polyunsaturated fats in human development for moms and babies in a detailed way. Their work has contributed to an understanding of the underlying blueprint at the genetic and molecular level of human health and omega-3s, and provides the scientific foundation that supports reliable advice for seafood nutrition and human health.
His current research activities are concerned with three areas: requirements for polyunsaturated and branched chain fatty acids especially in the perinatal period, development of advanced analytical chemical instrumentation particularly mass spectrometry for biomedical applications, and development of high precision isotope ratio mass spectrometry for anti-doping applications. Dr. Brenna’s polyunsaturated fatty acid work focuses on factors that influence demand for omega-3 and omega-6 fatty acids. His team is focused on brain and associated organ development, and on branched chain fatty acids in human nutrition.
Dr. Brenna chairs the SNP Scientific & Nutrition Advisory Council and is hosting the State of the Science Symposium on Sept. 20 in Washington, D.C., bringing together more than a dozen top researchers to provide the latest information on seafood nutrition science.
Dr. Brenna was appointed in 2017 as professor of pediatrics and of chemistry at the Dell Medical School of the University of Texas at Austin, after 27 years as a professor of human nutrition, of chemistry, and of food science at Cornell University in Ithaca, NY.
The staff, Board of Directors, and chef ambassadors of the Seafood Nutrition Partnership invite the public to join us in sharing the health impacts they have achieved through the Healthy Heart Pledge. We invite you to share your story!
Seafood Nutrition Partnership is a 501(c)3 with a mission to inspire a healthier America through partnerships and outreach to raise awareness about the essential nutritional benefits of eating seafood.
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