Wednesday, July 1, 2009

Development of symptomatic cardiovascular disease after self-reported adherence to the Atkins diet

2009 Jul;109(7):1263-5. doi: 10.1016/j.jada.2009.04.003.

Development of symptomatic cardiovascular disease after self-reported adherence to the Atkins diet.


Department of Diagnostic Imaging, Unity Hospital, Rochester, NY, USA.

Case Study Shows Risks with Atkins Diet
In an article published in today’s Journal of the American Dietetic Association, PCRM researchers present a case study of a previously healthy 51-year-old man who developed high cholesterol, atherosclerosis, and erectile dysfunction after going on the Atkins Diet, which avoids carbohydrate and emphasizes fatty foods. Within one month, his LDL (“bad”) cholesterol had risen from 85 mg/dl to 154 mg/dl. Eventually, he ended up in an emergency room with chest pain caused by a near total blockage of a coronary artery. Two months after discontinuing the low-carbohydrate diet, his health problems were resolved. The case is remarkable because the individual had a heart scan showing no cardiac disease shortly before beginning the diet
Barnett TD, Barnard ND, Radak TL. Development of symptomatic cardiovascular disease after self-reported adherence to the Atkins Diet. J Am Diet Assoc. 2009;109:1263-1265.

Monday, June 1, 2009

Radak, TL. Zinc in Vegetarian Diets. American Dietetic Association Vegetarian Practice Group. June 2009.

Radak, TL. Zinc in Vegetarian Diets. American Dietetic Association Vegetarian Practice Group. June 2009.

Direct link:
Zinc is present in all organs, tissues and fluids in the body. Zinc has many
functions in the body, and is necessary for optimal growth and development,
reproduction, appetite, taste ability, and night vision. Zinc is also needed for
proper function of the immune system.   Zinc is a nutrient of special interest in the planning of  well-balanced plant based diets.

Tuesday, February 17, 2009

The First Ever Japanese Vegetarian Food Guide

A New Japanese Vegetarian Food Guide

Keiko Nakamoto, Masako Arashi, Somboon Noparatanawong, Seika Kamohara, Tim Radak, MitsuruTuchida, Kyoichi Miyazaki, Sanae Watanabe, Hideki Kudo and Akira Tanaka
Published online before print February 17, 2009, doi: 10.1177/1010539509331595 Asia Pac J Public Health vol. 21 no. 2 160-169


Vegetarianism continues to gain popularity in Japan and the Westernized world, in part from decades of science supporting the health advantages of properly planned vegetarian-based diets. Although there are Asian nutritional tools, one specific to a Japanese vegetarian diet is lacking. Thus, the Japanese vegetarian food guide (JVFG) was developed and based in part on the American Dietetic Association position paper for vegetarian diets and the Japanese Food Guide Spinning Top. The JVFG was developed by collecting dietary information from 3 different institutes in Japan that specialize in regularly offering vegetarian meals. The JVFG was divided into 6 groups with respective recommended servings: vegetables (7.5), grains (4.5), protein foods (4), milk (3), fruits (2), and fats, sugar, and seasonings (<3). The JVFG was developed so that it would adequately provide for all nutrients and be structured for practical use by the general public as well as health professionals.

Tuesday, February 3, 2009

Dr. Radak interviewed for "Eating breakfast chomps down on disease, regulates metabolism " for The Appalachian Online Student Newspaper

The Appalachian Online Student Newspaper

Dr. Radak interviewed for "Eating breakfast chomps down on disease, regulates metabolism "

Eating breakfast chomps down on disease, regulates metabolism
Lifestyles Reporter

Some students may prefer to keep hitting that snooze button and run out the door last minute to class, putting nothing in their mouth but a toothbrush.
However, eating the first meal of the day has continually proven essential to balanced metabolism, long-term health and even weight loss.
“Breakfast is that essential fuel in the morning that will allow for your body processes to get revved up and perform to your daily demands,” Dietetic Internship Director Tim L. Radak said. “It operates at its best when it has fuel."
The Appalachian
The Appalachian
Photo by James Fay.
Jimmy M. Pendleton, morning supervisor of River’s Street Café said the cafeteria is often slammed from 9:30 a.m. to 10:30 a.m. for a breakfast rush, but is not nearly as busy earlier in the morning.
The common misconception among students about breakfast, Radak said, is the extra work involved. However, students can prepare a healthy meal in under five minutes.
Benefits include improved focus and possibly improved test scores, reduced irritability and even weight loss.
A registered dietician, Radak recommends students consume one to two servings of complex carbohydrates, a serving of protein, a serving of fat and a serving of fruit or vegetables.
The carbohydrates can come from items such as whole wheat bread, English muffins, dry cereal or oatmeal, while students can find their protein in items like nuts, seeds, an egg, yogurt or cottage cheese.
While this might sound like a lot, Radak said grabbing one little thing on the run is not optimal and will not fulfill what the body needs.
Many Americans fall short of their daily fiber needs. Oatmeal is an especially good source.
“What you want is to have slow, regulated digestion, and a balanced meal with adequate fiber is the best way to achieve that,” he said. It will take more time to regain hunger.
Many students would rather sleep in the morning when they do not have class till afternoon hours, and Radak said that’s OK because the body can conform to different patterns.
If individuals eat as soon as they wake up, the body will overcompensate calorie intake later in the day as a survival measure.
“If you skip breakfast, you will find yourself at some point in the day much more hungry, and you’ll be more quote [un] quote ‘ravenous,’ he explained. “It will be difficult and more challenging for you to manage that.”
In addition, students should consume the meal in an environment that is not rushed to prevent anxiety for the body.
The cafeteria’s main breakfast items such as waffles, French toast, eggs and sausage may vary from Radak’s general recommendations.
However, Radak said students have room for extra calorie consumption in moderation, if they do the math. On a basic 2,000-calorie diet, students could hypothetically devote 600 calories to each of the three meals with a 200-calorie snack.
This way, they can devote a few more calories to a syrupy stack of pancakes or steaming plate of eggs and bacon if they would like with calorie control.
Pre-made biscuits and scrambled eggs are some of the most popular student choices from his observation, Pendleton said. Hashbrowns, too, are very popular, as the cafeteria often goes through about six five-pound bags in a single day.
Pendleton said healthier, lighter options are certainly available, including yogurt, bagels, cereal, a variety of fresh fruits and soymilk.
Rivers Street Café cashier Betty R. Woodring said in terms of sales, these options are just as popular as anything else, maybe even more.
“It’s hard for us to realize in our 20s that we are going to be old and frail sometime and we will come down with diseases,” Radak said. “I guess if people really knew how important it is [to eat balanced meals including breakfast], that might be the extra motivation for them.”