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Are high-protein total diet replacements the key to maintaining healthy weight? -- ScienceDaily

Subjects were then randomly assigned into one of two groups: one group was fed the high-protein total diet replacement, which consisted of 35% carbohydrate, 40% protein, and 25% fat. The second group, the control group, was fed a diet with the same number of calories, but consisting of 55% carbohydrate, 15% protein, and 30% fat, a typical North American dietary pattern. Participants received the prescribed diets for a 32-hour period while inside a metabolic chamber. Compared to the standard North American dietary pattern, the findings of this inpatient metabolic balance study revealed that the high-protein total diet replacement led to "higher energy expenditure, increased fat oxidation, and negative fat balance." In particular, the results of the study provide further evidence that a calorie is not just a calorie. That is, a diet with a higher proportion of protein might lead to an increase in energy expenditure and fat oxidation compared to a diet consisting of the same number of calories, but with a lower proportion of protein as well as a higher proportion of carbohydrate or fat.

Dietary interventions may slow onset of inflammatory and autoimmune disorders -- ScienceDaily

During an immune response, T cells flood the affected area to help the body fend off pathogens. Jones, Larochelle and their teams found dietary methionine fuels this process by helping "reprogram" T cells to respond to the threat by more quickly replicating and differentiating into specialized subtypes. Some of these reprogrammed T cells cause inflammation, which is a normal part of an immune response but can cause damage if it lingers, such as the nerve damage that occurs in multiple sclerosis. The researchers also found that significantly reducing methionine in the diets of mouse models of multiple sclerosis altered the reprogramming of T cells, limiting their ability to cause inflammation in the brain and spinal cord. The result was a delay in the disease's onset and slowed progression.

Beef jerky and other processed meats associated with manic episodes -- ScienceDaily

A study of their records between 2007 and 2017 showed that, unexpectedly, among people who had been hospitalized for mania, a history of eating cured meat before hospitalization were approximately 3.5 times higher than the group of people without a psychiatric disorder. Cured meats were not associated with a diagnosis of schizoaffective disorder, bipolar disorder in people not hospitalized for mania or in major depressive disorder. No other foods about which participants were queried had a significant association with any of the disorders, or with mania. "We looked at a number of different dietary exposures and cured meat really stood out," says Yolken. "It wasn't just that people with mania have an abnormal diet."