Nutrition News

Using Personalized Nutrition to Help Prevent Type 2 Diabetes

Mary Cunningham — Tue, 02 Aug 2022 18:46:25 +0000

Using Personalized Nutrition to Help Prevent Type 2 Diabetes Mary Cunningham Tue, 08/02/2022 - 14:46

In This Story

Raedeh Basiri, PhD, RDN

Lawrence J. Cheskin, MD

Lilian de Jonge, PhD

Raedeh Basiri’s new clinical trial seeks to answer whether personalized nutrition intervention can be effective in lowering blood sugar (and thereby help to prevent or delay type 2 diabetes and related cardiovascular diseases) in people with prediabetes.

Assistant Professor in the Department of Nutrition and Food Studies Raedeh Basiri

One in 10 Americans has diabetes and of those who do, 90% have type 2 diabetes. More than 1 in 3 Americans (96 million people) have prediabetes, many of whom don’t know it. Type 2 diabetes is a preventable disease and Assistant Professor in the Department of Nutrition and Food Studies Raedeh Basiri’s new study hopes that personalized nutrition can stop prediabetes from progressing into type 2 diabetes.

“Many people know general health tips, such as eat more vegetables, yet are not following the health guidelines, which can increase the risk of chronic diseases such as obesity, type 2 diabetes, and cardiovascular diseases,” said Basiri, who is a Registered Dietitian Nutritionist. “We understand that there are many factors that influence individual’s food choices – and sometimes those factors are outside their control. I want to study the why behind why people aren’t following health/dietary guidelines that can help prevent/delay these diseases. Is it access to foods? Their culture? The lack of knowledge? This study looks at how can we as dietitians help people put education into practice based on their individual body and personal desire.”

Type 2 diabetes occurs when there is too much sugar in someone’s bloodstream and it impairs the way the body processes insulin, a hormone that helps the body process sugar (glucose) as fuel. High blood sugar levels can lead to disorders including heart disease, kidney disease, blindness, non-healing foot ulcers, and stroke. With the correct diet and lifestyle adjustments, a person’s blood glucose levels can decrease and return to the non-diabetes range, but type 2 diabetes does not have a cure.

Prediabetes, when blood sugar levels are elevated but not yet at diabetes levels, is reversible if the appropriate lifestyle changes are made. A new study from Basiri and colleagues will help determine to what extent personalized nutrition intervention can help lifestyle changes in participants, who are unaware of having prediabetes or have been diagnosed with prediabetes.

The study emphasizes healthy eating and not weight loss or changing routine exercise to determine if only adjusting food intake will decrease blood glucose level, which in the long term could prevent or delay type 2 diabetes. In the study, the treatment and control groups will receive general dietary recommendations, similar to what would be provided to them in clinical settings currently, and be visited by the researchers once a week.

Participants in the treatment group will receive more individualized nutrition education. The goal is to lower participants’ blood sugar levels while meeting their dietary needs with foods they enjoy. Each person has a unique physiology, which makes food affect people differently. For example, if a person is very sensitive to a certain type of carbohydrates and it raises their blood sugar levels, but they love it, the dietitian will work with the participant on portion size and the best time of day for them to eat it. This is personalized nutrition.

The study, “Individualized Nutrition Therapy for Preventing or Delaying Onset of Type-2 Diabetes,” is a clinical trial. It has been approved by Mason’s Institutional Review Board and ClinicalTrials.gov and is funded by Mason's College of Health and Human Services. Nutrition and Food Studies Chair Larry Cheskin and associate professor Lilian de Jonge are co-investigators on the study.

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Nutritional Supplements and Education Decrease Inflammation in Diabetic Patients with Foot Ulcers

Mary Cunningham — Tue, 28 Jun 2022 15:36:04 +0000

Nutritional Supplements and Education Decrease Inflammation in Diabetic Patients with Foot Ulcers Mary Cunningham Tue, 06/28/2022 - 11:36

In This Story

Raedeh Basiri, PhD, RDN

A new study by Assistant Professor of Nutrition and Food Studies Raedeh Basiri shows that nutritional interventions play a pivotal role in treatment and healing.

Nutritional supplementation and education would support faster healing in patients with Diabetic Foot Ulcers.

A diabetic foot ulcer, an open wound on the foot, affects about 25% of diabetes patients, and without proper care, ulcers can lead to amputation. As with all chronic wounds, diabetic foot ulcers are persistently inflamed, which slows the healing process.

A new study by ��AV Assistant Professor of Nutrition and Food Studies Raedeh Basiri finds that in people with diabetic foot ulcers, nutritional supplements and nutritional education can significantly decrease inflammation and enhance the healing process.

“Currently, nutritional interventions or referral to dietitians are not part of diabetic foot ulcer standard care. Our results show that nutritional interventions play an important role in decreasing inflammation and should be an integral part of treatment, underscoring the importance of an interdisciplinary approach to clinical care,” said Basiri, who is a Registered Dietitian Nutritionist.

Assistant Professor of Nutrition and Food Studies Raedeh Basiri

Participants in the intervention group of the study were educated about improving their dietary intake by increasing their consumption of low-fat/high-bioavailable protein sources, vegetables, and high-fiber carbohydrates, as well as decreasing their intake of refined and simple carbohydrates.

In addition to nutritional education, patients took a nutritional supplement. People with diabetic foot ulcers have a significantly lower intake of micronutrients, especially potent antioxidants, which have shown the potential to alleviate chronic inflammation. The nutritional supplement provided at least 50% of the Food and Nutrition Board’s recommended dietary allowance (RDA) for antioxidants, and the nutrition education supported patients receiving the remaining antioxidant recommendations from their diet.

The study evaluated the effects of nutrition supplementation and education on inflammatory biomarkers in patients with diabetic foot ulcers. After 12 weeks, concentrations of the inflammatory biomarker IL6 decreased significantly in the intervention group, but increased drastically in the control group. Results on other biomarkers were not statistically significant. The sample size was relatively small, so researchers recommend more clinical trials with larger sizes to confirm the results.

To the research team’s knowledge, this is the first randomized controlled trial that uses both nutrition education and supplementation for improving inflammation status in patients with diabetic foot ulcers. “Improving Dietary Intake of Essential Nutrients Can Ameliorate Inflammation in Patients with Diabetic Foot Ulcers” was published in Nutrients in June 2022.

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Department of Nutrition and Food Studies

College of Health and Human Services and ServiceSource Establish a Center on Aging with a Focus on Healthy Aging and Workforce Development

Mary Cunningham — Wed, 18 May 2022 20:55:33 +0000

College of Health and Human Services and ServiceSource Establish a Center on Aging with a Focus on Healthy Aging and Workforce Development Mary Cunningham Wed, 05/18/2022 - 16:55

In This Story

Dr. Cathy Tompkins

Healthy aging is more important than ever in the U.S. as everyone in the Baby Boomer generation nears retirement age.

Post-doctoral student Hyun Kang, Associate Dean of Faculty and Staff Affairs and Professor Cathy Tompkins, Assistant Professor Michelle Hand, and Chair of the Department of Social Work Emily Ihara at the opening of the Wellness Center for Older Adults.

College of Health and Human Services and ServiceSource, Inc. (SSI) have established a Northern Virginia Center on Aging, which will be recognized as a satellite center with the Virginia Center on Aging (VCoA). The center will provide services, programs, and activities for older adults and workforce development and continuing education for health care professionals who support older adults. Faculty and students will be actively involved and are excited for this new opportunity.

The Center on Aging will expand the VCoA’s mission of being an interdisciplinary study, research, information, and resource facility for the Commonwealth of Virginia utilizing the full capabilities of faculty, staff, libraries, laboratories, and clinics for the benefit of older Virginians and the expansion of knowledge pertaining to older adults and aging in general. VCoA is a statewide agency created by the Virginia General Assembly.

“Healthy aging is now more important than ever as our over-65 and over-85 populations continue to grow in the coming decades,” said Associate Dean of Faculty and Staff Affairs and Professor Cathy Tompkins. “This collaborative program will help prepare the current and future geriatric workforce to optimize opportunities to maintain and improve physical and mental health, independence, and quality of life throughout a person’s life.”

By 2030, every person in the Baby Boomer generation will be 65 or older. With this generation being larger than generations before it, more resources are necessary to support the population.

The new center will provide workforce training to students across the College’s departments through practicums, internships, and other experiential learning opportunities on how to effectively work with older adults. Additionally, the Center will partner with other community organizations to provide continuing education and training for frontline workers and licensed professionals. College faculty will have opportunities to evaluate current interventions implemented by SSI staff and community partners.

The Northern Virginia Center on Aging will be housed at the new Wellness Center for Older Adults (WCOA), which is less than four miles from Mason’s campus.

The College is home to the Department of Social Work and leads research and workforce development initiatives focused on healthy aging. Other departments actively involved in the new Northern Virginia Center on Aging include the School of Nursing and the Department of Nutrition and Food Studies.

SSI’s mission is to facilitate services, resources, and partnerships to support people with disabilities and it offers a wide range of services to serve the community, including operating the WCOA.

Other WCOA community partners supporting the Center include AARP Virginia, The Alzheimer’s Association American Health Care Professionals, the Osher Lifelong Learning Institute, INOVA Community Health, Insight Memory Care Center, Northern Virginia Community College, Shenandoah University, the Shepherd’s Center, and the Parkinson Social Network.

About Mason

��AV, Virginia’s largest public research university, enrolls 39,000 students from 130 countries and all 50 states. Located near Washington, D.C., Mason has grown rapidly over the last half-century and is recognized for its innovation and entrepreneurship, remarkable diversity, and commitment to accessibility. In 2022, Mason celebrates 50 years as an independent institution. Learn more at http://www.gmu.edu.

About the College of Health and Human Services

The College of Health and Human Services prepares students to become leaders and to shape the public's health through academic excellence, research of consequence, community outreach, and interprofessional clinical practice. The College enrolls more than 1,900 undergraduate and 1,300 graduate students in its nationally-recognized offerings, including 6 undergraduate degrees, 13 graduate degrees, and 6 certificate programs. The college is transitioning to a college of public health in the near future. For more information, visit https://chhs.gmu.edu/.

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