Diet & Nutrition

This study aims to assess the feasibility of a 12-week anti-inflammatory diet (ITIS) among Long-COVID (PASC) patients. This study also explores diet-induced changes in clinical symptoms and plasma inflammatory marker levels. The intervention includes individualized dietary counseling and 2 weeks of a Long-COVID ITIS diet plan including a food basket of key ingredients, recipes, and manuals to learn how to follow an anti-inflammatory diet.

Study analysis in progress.

This randomized, placebo-controlled study aimed to determine the feasibility and potential effects on glutathione status using a Whole-Food Plant-Based (WFPB) diet among an adult population with type-2 diabetes. The intervention group included educational classes and meal-planning recommendations aiming to increase the intake of glutathione-rich foods.

This pilot study investigated how a short-term anti-inflammatory diet might reduce pain and inflammation in individuals with rheumatoid arthritis (RA). Over a two-week period, participants followed a diet rich in omega-3 fats, antioxidants, and anti-inflammatory ingredients like turmeric, while avoiding pro-inflammatory foods such as red meat, gluten, and lactose. Researchers observed improvements in joint tenderness, swelling, and overall disease activity, suggesting dietary changes may complement standard RA treatments.

Read the published abstract on the 2019 ACR/ARP Annual Meeting site.

This study aimed to determine whether increasing consumption of a Whole-Food Plant-Based (WFPB) diet can improve visual function in open-angle glaucoma (OAG) patients. Study outcomes were measured before and after a 6-month intervention including dietary counseling, online cooking classes, health coaching, and support group sessions.

This study aimed to determine whether increasing consumption of a Whole-Food Plant-Based (WFPB) diet can improve gut microbiome diversity, quality of life, pain, and inflammation in women with endometriosis. Study outcomes were measured before and after a 3-month intervention, including dietary counseling, online cooking classes, and individual and group health coach sessions.

This study aims to determine the feasibility of a whole food, plant-based (WFPB) dietary intervention in low-risk patients with Chronic Lymphocytic Leukemia (CLL). Secondary outcomes explored whether adherence to a WFPB diet was associated with changes in CLL biomarkers and biomarkers and anthropometric measures of cardiometabolic health. The intervention included 8 live cooking classes, and multiple individual sessions with both a dietitian and health coach.

This study aims to determine whether increasing consumption of a Whole-Food Plant-Based (WFPB) diet is effective at improving quality of life and pain, and decreasing inflammation in women with endometriosis. Study outcomes will be measured before and after a 3-month intervention, which includes dietary counseling, education materials, recorded cooking classes, and health coaching sessions.

A feasibility and safety study of a time-restricted, healthy eating intervention in patients undergoing liver-directed therapies for Hepatocellular carcinoma (HCC). This twelve-month intervention will focus on prolonged nightly fasting combined with a healthy diet. Successful completion of this feasibility study will provide preliminary data for a larger, appropriately powered, trial to examine effects on HCC clinical outcomes.