Tag: Nutrition

Is mycoprotein an ideal food for managing blood sugar levels in Type 2 Diabetes?

For Diabetes Awareness Week, Anna Cherta-Murillo explains how mycoprotein, a food made of fungus, may hold the promise for managing blood sugar levels in Type 2 Diabetes.


If I were to ask you the first thing that comes to mind when you think of fungi, you would probably say mouldy walls, gone-off food, or athlete’s foot. The Fungi kingdom is often not viewed in a positive light. However, we owe a lot to fungi; they produce life-saving antibiotics, have allowed organ transplantations in humans and can recycle many types of waste. In the area of nutrition, some fungi also have the potential to affect human health in a beneficial way, although little research has been devoted to it compared to other foods. In the Nutrition Section of the Department of Medicine at Imperial, we are putting fungi into the limelight and studying the impact of a particular type of fungus on blood sugar levels and appetite in South Asian and European people with Type 2 Diabetes (T2D).

The problem

1 out of 20 people worldwide has T2D, with South Asians being more prone to the disease compared to Europeans (Figure 1). People with T2D have higher blood sugar levels than normal, which over time can increase the chances of developing long-term complications such as blindness, kidney disease and heart failure. It is therefore important to manage blood sugar levels in people with T2D in order to keep blood sugar in the normal range. The first-line strategy to achieve this is by improving dietary intake. Healthy, balanced diets are generally characterised as being high in dietary fibre and protein, which decrease both blood sugar levels and appetite. If blood sugar levels are reduced toward normal levels, the chances of having T2D-related complications are reduced. Likewise, if appetite is decreased, intake of energy-rich foods will likely also decrease, helping to reduce body weight, which is a key risk factor for T2D. However, an ongoing problem with healthy diets is that they are not suitable for all cultures and most of the research around them has been conducted in people of European origin, therefore not being applicable to South Asians. Furthermore, people often find it difficult to stick to these diets. (more…)

Why legumes may be the key in the fight against undernutrition

Dr Aaron Lett and Professor Gary Frost explain how Imperial is leading initiatives to address undernutrition in low-middle income countries.


Undernutrition is still a big problem in 2019.

Of the 5.6 million child deaths which occur globally, it is estimated 45% of them can be attributed to undernutrition. The majority of undernutrition occurs in low- and middle-income countries (LMICs) and manifests as stunting, wasting, and underweight.

The World Health Organisation (WHO) reports that today, 155 million children under five years are stunted, 52 million children are wasted, and 17 million are severely wasted. In addition to the negative health impact, undernutrition has significant economic and social implications on these LMICs. Despite current treatments that aim to reverse the nutritional status of individuals with undernutrition, there is still significant morbidity and mortality. (more…)

A teaspoon of salt away from high blood pressure

This Salt Awareness Week, Dr Queenie Chan puts the salt intake guidelines to the test and looks at the reality of curbing salt intake for better heart health. 


Salt and sodium are often used interchangeably, but they’re not exactly the same thing. Sodium is a mineral that occurs naturally in foods or is added during manufacturing or both. Table salt is a combination of sodium and chloride, which was one of the most valuable modes of currency in ancient times. It has been used to preserve food for thousands of years and it is most commonly associated as a form of food seasoning. Salt also plays a role in food processing, providing texture and enhancing colour. (more…)

Festive feasting: the good, the bad and the microbiome

Microbiome

In this festive post, Dr Anjali Amin looks at how to keep our gut microbiome happy over this period of indulgence.

As the festive season approaches, one wonders how our bodies prepare for the enormity of food that will be ingested in a relatively short space of time.  In the UK alone, the average person consumes 7000 calories on Christmas Day alone.  This is three times the recommended calorie intake per day, and most of us will have reached the recommended calorie intake before Christmas lunch has even been served. And of course, it’s not just about eating more. We are also a great deal more sedentary, with the average person in the UK spending 5.5 hours a day in front of the television over the Christmas period desperately awaiting reruns of Blackadder and yet another Christmas special! (more…)

Weighing up dodgy diets

Weighing up dodgy diets

From gluten-free to detox diets, Dr Anusha Seneviratne dissects the scientific evidence (or lack of) behind eccentric diets. 


Magazines and newspapers are full of so-called ‘tips’ or ‘advice’ for the image conscious, detailing extreme diets followed by the rich and famous to achieve dramatic weight loss, or new diets apparently supported by the latest scientific research. One example is the gluten-free diet, made fashionable particularly in the sporting world by former world number one tennis player Novak Djokovic (1). Having had a reputation for being physically weaker than his rivals, Djokovic was eventually diagnosed with coeliac disease and the resulting gluten intolerance. Eliminating gluten from his diet transformed his career. (more…)