The Western-style diet is a major driver of disease-causing chronic, low-grade inflammation. In this article, rheumatologist Leonard Calabrese, DO, and internist Roxanne Sukol, MD, discuss innate immunity and share recommendations for replacing ultra-processed food products with real food to improve health and wellness.
The annual conference, which takes place in Cleveland and Baton Rouge, provide clinicians the latest on the science and treatment of obesity and its comorbidities.
Don’t equate flaws in the PREDIMED trial with flaws in the diet it studied, Dr. Steve Nissen argues, especially when the effect on the results proved so modest.
Growing evidence compels us to work with our patients to achieve both disease control and wellness.
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A number of popular diets are reviewed as well as studies evaluating the effect of various diets on weight loss, diabetes and cardiovascular risk factors.
Weight loss maintenance following very-low-calorie meal plans has been poorly studied until recently. The Cleveland Clinic Department of Endocrinology looked at weight loss efficacy and predictors of long-term weight loss on a ketogenic diet.
Diet modifications aimed at restoring and sustaining beneficial gut bacteria can improve clinical results in patients with chronic kidney disease, says Cleveland Clinic nephrologist Priya Kalahasti, MD. Reducing protein, increasing vegetables, adding probiotics and periodically fasting to rest the gut has improved patients’ lab test values such as serum creatinine and glomerular filtration rate.
A randomized crossover trial suggests whole grains may be a helpful nutritional tool for lowering cardiovascular-related mortality tied to a key risk factor — diastolic blood pressure — in overweight younger adults.
A study of 30 children and parents on either a plant-based vegan or AHA diet demonstrated effectiveness in reducing clinical measures associated with cardiovascular disease.
Research indicates that diet can help reduce inflammation, bringing relief from fibromyalgia and other chronic pain. Here are three diet basics we can communicate to patients.