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Sigma Nutrition Radio

Sigma Nutrition Radio

Danny Lennon

Discussions about the science of nutrition, dietetics and health. The podcast that educates through nuanced conversations, exploring evidence and cultivating critical thinking. Hosted by Danny Lennon.

548 - #516: How to Read Nutrition Studies (Become Confident in Critically Appraising Research)
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  • 548 - #516: How to Read Nutrition Studies (Become Confident in Critically Appraising Research)

    Links:

    COURSE: Applied Nutrition Literacy Episode page

    About This Episode:

    Navigating the vast landscape of research literature, particularly in the realm of nutrition science, presents numerous challenges for readers seeking to extract meaningful insights.

    Before diving into research papers, individuals should have a precise understanding of the specific questions they seek to address. Without this clarity, there is a risk of wasting time on irrelevant studies or misinterpreting findings.

    Furthermore, the selective approach to sourcing research is crucial. With countless studies available, employing heuristic strategies to filter out irrelevant ones and prioritize those aligned with research goals is essential.

    Effectively reading nutrition studies requires a nuanced understanding of statistical concepts and methodologies used in various studies. Developing this understanding can be challenging, especially for individuals without a background in statistics or research methodology.

    How can individuals effectively navigate the vast volume of research literature to find studies relevant to their interests or research objectives? What are some common pitfalls to avoid when reading and interpreting nutrition science research? What role do external influences, such as media coverage or recommendations from experts, play in shaping perceptions of research findings? Are there specific strategies or tools that people can use to streamline their research process and optimize their time spent reading research papers?

    In this episode, we discuss all these issues.

    Course syllabus: Applied Nutrition Literacy

    Wed, 27 Mar 2024 - 1h 13min
  • 546 - AMA: Do Low-carbers Need Less Vitmain C? Does Omega-3 Supplementation Actually Benefit Us? & More (SNP 27)

    Questions Answered in This Episode:

      [01:22] Do “low-carbers” need less vitamin C? [14.56] If you were to advise a company to establish solid workplace health fundamentals, what would you tell them? [26.20] Which compounds typically found in animal products would be interesting to supplement for health and performance purposes in vegan/vegetarian populations? [40.09] In omega 3 supplementation studies it isn’t common to see a baseline measurement of omega 3 index. Why? [44.10] What is your process for preparing for a podcast and choosing topics? [49.53] Based on the current understanding, what is the most ideal diet for people to eat? [55.26] Is there any evidence that otherwise healthy people should be consuming Omega 3 supplements?

    This is a preview of is one of our Premium-exclusive AMA (ask me anything) episodes, where we answer questions submitted by Premium subscribers.

    To listen to the full episode, you’ll need to be a Premium subscriber and access the episode on the private Premium feed.

     

    Tue, 19 Mar 2024 - 12min
  • 545 - #515: Does Dietary Fat Quality Causally Affect Atherosclerosis Risk? – Jacob Christensen, PhD

    Links:

    Go to episode page Subscribe to Premium See recommended resources Receive the Sigma email newsletter

    About This Episode:

    The question of whether dietary fat quality causally affects atherosclerosis risk has been a subject of extensive research and debate within the field of nutrition and cardiovascular health.

    Atherosclerosis, the build-up of plaque in arteries, is a key factor in the development of cardiovascular diseases, including heart attacks and strokes. Traditionally, dietary fat has been implicated in contributing to atherosclerosis, with a focus on reducing overall fat intake. However, recent studies have shifted the focus towards the quality of dietary fats rather than their quantity.

    Not all fats are created equal, and researchers are now paying closer attention to the types of fats consumed in the diet. Saturated fats, commonly found in animal products and some tropical oils, have long been associated with increased cholesterol levels and atherosclerosis. On the other hand, unsaturated fats, including monounsaturated and polyunsaturated fats found in olive oil, nuts, and fish, have been linked to potential cardiovascular benefits. Research suggests that replacing saturated fats with unsaturated fats may have a positive impact on blood lipid profiles and reduce the risk of atherosclerosis.

    Additionally, genetic factors and individual responses to different fats may play a role in how dietary fats impact atherosclerosis risk.

    In this episode, Dr. Jacob Christensen discusses the research in this area and some conclusions about whether we can say dietary fat quality causally increases atherosclerotic cardiovascular disease (ASCVD) risk. This includes looking at the relationship between low-density lipoprotein (LDL) particles and ASCVD, the link between dietary fat quality and LDL particles, and then finally the relationship between dietary fat quality, LDL particles, and ASCVD.

    About the Guest:

    Jacob J. Christensen is a clinical dietitian and researcher at University of Oslo. His research interests include cardiovascular diseases, lipid metabolism, nutrition, genomics and data science.

    Tue, 12 Mar 2024 - 1h 14min
  • 544 - #514: Plant-derived Fatty Acids – Ella Baker, PhD

    Links:

    Go to episode page Subscribe to Premium Join the Sigma mailing list Sigma's Recommended Resources

    About This Episode:

    There is a lot of interesting research going on related to plant-derived fatty acids, owing to their potential to help improve health and provide sustainable alternatives to other sources of healthy-promoting fatty acids.

    In addition to work looking at the long-investigated alpha-linolenic acid (ALA), some research is now starting to look at more novel fatty acids like stearidonic acid (SDA), and pinolenic acid (PLA), each presenting unique structures and potential benefits within various plant sources. One intriguing focal point is Ahiflower oil, a distinctive source that harbors both ALA and SDA.

    In this episode, Dr. Ella Baker of the University of Southampton discusses some of the science behind plant-derived fatty acids, offering a deeper understanding of their distinctive qualities, conversion pathways, and the captivating interplay between omega-3 and omega-6 fatty acids.

    Dr. Baker’s research to date focuses on the metabolism, functionality, and underlying mechanisms of action of plant-derived fatty acids. Her interests include novel plant-derived fatty acids and exploring the effects on membrane structure and function.

    Tue, 05 Mar 2024 - 33min
  • 543 - #513: Kidney Stones & Diet – Deepa Kariyawasam, RD

    Links:

    Go to episode page Subscribe to Premium Sigma's recommended resources Join our email newsletter for free

    About This Episode:

    Kidney stones, crystalline deposits formed within the kidneys, present a formidable challenge to individuals grappling with their debilitating effects. These mineral accumulations, though small in size, can inflict significant pain and discomfort as they navigate through the urinary tract.

    Understanding the nuances of dietary management and treatment for kidney stones is crucial for those seeking relief and prevention.

    What makes this subject particularly intricate is the diversity of kidney stones – a mosaic of compositions ranging from calcium oxalate to uric acid. Recognizing that not all kidney stones are created equal, dietitians and renal specialists tailor their recommendations to address the specific nature of the stones, unveiling a spectrum of dietary strategies that aim to alleviate symptoms and impede the recurrence of these insidious formations.

    In this episode, specialist renal dietitian Deepa Kariyawasam brings us through the main causes of kidney stones, the potential dietary interventions, and how to guide individuals toward personalized pathways for kidney stone management.

    Tue, 27 Feb 2024 - 31min
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