Michelle Nguyen, from University of Toronto, and colleagues conducted a systematic literature review to identify studies evaluating 100% fruit juice consumption and body weight in children and adults.

Based on 17 eligible studies in children, the researchers found that each additional serving per day of 100% fruit juice was associated with a 0.03 higher body mass index change.

The researchers identified 25 studies in adults. Among studies that did not adjust for energy, there was an association with greater body weight gain (0.21 kg) compared with studies that did adjust for energy intake (−0.08 kg). There was no significant association of assignment to 100% fruit juice with body weight among randomized clinical trials involving adults. 

“Our findings support guidance to limit consumption of fruit juice to prevent intake of excess calories and weight gain,” the authors write. “Further trials of 100% fruit juice and body weight are desirable.”

Several authors disclosed financial ties to various medical organizations.

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The products were sold in all US states and territories, with a full list of recalled products listed in the company’s updated statement.

While Salmonella could contaminate the recalled products, the company noted that “to date, Quaker has received no confirmed reports of illness related to the products covered by this recall.”

Nevertheless, “consumers should check their pantries for any of the products listed below and dispose of them,” according to Quaker Oats. Consumers can reach out to the company at 1-800-492-9322 or www.quakergranolarecall.com for product reimbursement.

A partial list of products included in the recall include: Chewy and Big Chewy granola bars; Puffed Granola and Simply Granola cereals; certain Cap’n Crunch cereals, oatmeals, and cereal bars; Gatorade Protein Bars; Munchies Mix; and a variety of snack boxes. Products with certain UPC codes and Best Before dates are included; see the company statement on the recall for details. The recall does not include Quaker Oats, Quaker Instant Oats, Quaker Grits, Quaker Oat Bran, Quaker Oat Flour or Quaker Rice Snacks.

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Júlio César Acosta-Navarro, MD, PhD, from Universidade de Sao Paulo in Brazil, and colleagues examined whether there is an association between a plant-based or vegetarian diet and a lower incidence of COVID-19 infection and severity in those infected compared with an omnivorous diet. The analysis included 702 participants with sociodemographic characteristics, dietary information, and COVID-19 outcomes between March and July 2022.

The researchers found that when adjusting for important confounders, including body mass index, physical activity and preexisting medical conditions, the plant-based diet and vegetarian group had lower odds of incidence of COVID-19 infection (odds ratios, 0.61 and 0.61, respectively) compared with the omnivorous group. There was no association seen between self-reported diets and COVID-19 severity or duration.

“These dietary patterns may be considered protective against COVID-19 infection,” the authors write. “In light of these findings and findings of other studies and because of the importance of identifying factors that can influence the incidence of COVID-19, we recommend the practice of following plant-based diets or vegetarian dietary patterns.”

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“On January 3, 2024, Fratelli Beretta USA Inc. recalled approximately 11,097 pounds of Busseto Foods brand ready-to-eat charcuterie meat products,” the US Centers for Disease Control and Prevention announced Friday.

Ohio seems to be the epicenter of the Salmonella outbreak, with 11 cases diagnosed there. Thirteen other states have one reported case each: Arizona, Connecticut, Illinois, Michigan, Minnesota, Nebraska, New Jersey, New York, Texas, Utah, Vermont, Wisconsin and Washington. No deaths have been reported.

Illnesses have been linked to Busseto Foods Charcuterie Sampler Prosciutto, Sweet Soppressata and Dry Coppa, sold in 18-ounce plastic tray packages, the CDC said.

Products were shipped to Sam’s Club distribution centers in Georgia, Illinois, Indiana, Minnesota, North Carolina, Ohio, Oklahoma and Texas.

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Rui Tang, MPH, from Tulane University in New Orleans, and colleagues examined the association of self-reported frequency of adding salt to food with incident CKD risk in a general population of adults aged 37 to 73 years from the UK Biobank who were free of CKD at baseline.

The researchers found that 22,031 incident events of CKD were documented during a median follow-up of 11.8 years within a cohort of 465,288 individuals. After adjustment for covariates, higher self-reported frequency of adding salt to foods was significantly associated with a higher CKD risk. Those who reported sometimes, usually and always adding salt to food had an increased risk for CKD compared with those who reported never or rarely adding salt to foods (adjusted hazard ratios [95% confidence intervals], 1.04 [1.00 to 1.07], 1.07 [1.02 to 1.11] and 1.11 [1.05 to 1.18], respectively). The associations were significantly modified by estimated glomerular filtration rate (eGFR), body mass index (BMI) and physical activity, with more pronounced associations seen for those with a higher eGFR, lower BMI and lower level of physical activity.

“These findings support the reduction of adding salt to foods as a potential intervention strategy for CKD prevention,” the authors write.

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Yen Nhi Hoang, from Taipei Medical University in Taiwan, and colleagues investigated the reliability of artificial intelligence (AI) in providing the energy and macronutrient content of 222 food items in both English and Chinese. The reliability of ChatGPT-3.5 (chatbot 1) and ChatGPT-4 (chatbot 2) were compared for providing information on the calorie and macronutrient content (carbohydrates, fats, and proteins).

The researchers observed no significant differences between nutritionist and AI estimations of energy, carbohydrate and fat contents, but there was a significant difference in protein estimation. Both versions of ChatGPT provided accurate energy contents for approximately 35 to 48% of the 222 food items within 10%, with a coefficient variation <10%. Chatbot 2 performed better than chatbot 1, but overestimated protein.

“Although AI chatbots are designed to be probabilistic, the results of this cross-sectional study suggest that AI can be a useful and convenient tool for people who want to know the energy and macronutrient information of their foods,” the authors write. “Currently, the capability of AI-chatbots to provide personalized dietary advice, such as specific nutrition guidelines and exact portion sizes, is limited.”

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Binkai Liu, from the Harvard T.H. Chan School of Public Health in Boston, and colleagues conducted a prospective cohort study to examine associations between changes in LCD indices and weight change among healthy participants at baseline from the Nurses’ Health Study (NHS; 1986 to 2010), Nurses’ Health Study II (NHSII; 1991 to 2015), and Health Professionals Follow-up Study (HPFS; 1986 to 2018). Five LCD indices were examined: total LCD (TLCD); animal-based LCD (ALCD); vegetable-based LCD (VLCD); a healthy LCD (HCLD); and an unhealthy LCD (ULCD). Data were included for 123,332 participants (83.8% female).

The researchers found that during four-year intervals, the mean weight gain varied from 0.8 to 1.8 kg in the HPFS and NHSII, respectively. Each 1-standard deviation (SD) increase in TLCD score was associated with 0.06 kg more weight gain over the four-year periods after adjusting for demographics and baseline and concomitant changes of selected lifestyle factors. For each 1-SD increase in ALCD and ULCD score, the corresponding increases were 0.13 and 0.39 kg. In contrast, each 1-SD increase in VLCD and HCLD scores was associated with 0.03 and 0.36 kg less weight gain, respectively. Among obese individuals, these associations were more pronounced.

“Overall, the study findings argue against the sole focus of macronutrient quantity for weight management and suggest the crucial role of nutrient quality in maintaining a healthy body weight,” the authors write.

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Ali M. Alasmari, from the National Heart and Lung Institute at Imperial College London, and colleagues conducted a randomized trial involving stable COPD patients with home SBP measurement ≥130 mm Hg. Participants were randomly assigned to 70 mL of nitrate-rich beetroot juice (400 mg NO₃) or an identical nitrate-depleted placebo juice once daily for 12 weeks (40 and 41 patients, respectively).

The researchers found that active treatment lowered SBP (Hodges-Lemman treatment effect mean difference, −4.5 mm Hg), improved 6-minute walk distance (+30.0 m), and improved measures of endothelial function (reactive hyperemia index [+0.34] and augmentation index [−7.61%]) compared with placebo.

“There is some evidence that beetroot juice as a source of nitrate supplementation could be used by athletes to improve their performance, as well as a few short-term studies looking at blood pressure. Higher levels of nitrate in the blood can increase the availability of nitric oxide, a chemical that helps blood vessels relax. It also increases the efficiency of muscles,” lead author Nicholas Hopkinson, PhD, also of Imperial College London, said in a statement. “This is one of the longest-duration studies in this area so far. The results are very promising, but will need to be confirmed in larger, longer-term studies.”

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In Canada, 153 cases linked to the same outbreak were reported by Dec. 15, including 53 hospitalizations and six deaths, health officials there stated.

While Salmonella can make anyone sick, illnesses in this outbreak have been particularly severe, the US Centers for Disease Control and Prevention noted in its own update. The old and very young appear to be especially at risk.

“Adults 65 and older, children under 5 years, and people with weakened immune systems are more likely to get very sick from Salmonella,” the CDC said. “In this outbreak, 40 sick people resided in long-term care facilities and 30 children attended child care centers before they got sick.”

Given the number of cases observed among the elderly and children, the “CDC [also] advises facilities that care for people who are at higher risk for severe illness to not serve cantaloupes that may be contaminated,” the agency said. “This includes recalled cantaloupes and cantaloupe that was supplied pre-cut if the brand of whole cantaloupes used are not known.”

The outbreak was first reported Nov. 14. The CDC has stressed that the true number of illnesses is likely far higher than announced, because many people recover without medical care and are not tested for Salmonella.

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