Category: Dietary conditions

According to research, poor diets are a significant contributor to many digestive issues, including diarrhea. Learning how certain foods impact your gut can help manage and prevent this uncomfortable symptom.

Globally, the World Health Organization (WHO) estimates that 40% of children aged 6–59 months and 37% of pregnant women are anemic, highlighting a significant public health challenge. The definition of anemia in nutrition focuses on this condition developing due to inadequate dietary intake or poor absorption of essential nutrients.

Non-celiac gluten sensitivity (NCGS), commonly known as gluten intolerance, is estimated to affect up to 6% of the U.S. population. A gluten-intolerant person experiences adverse reactions to the protein gluten, found in wheat, barley, and rye, differing significantly from the autoimmune response seen in celiac disease.

While an estimated 1% of the global population has celiac disease, a serious autoimmune disorder triggered by gluten, many others choose to avoid the protein for a variety of health-related and perceived wellness reasons. This decision can stem from a definitive medical diagnosis or the pursuit of a perceived healthier lifestyle.

According to research, a common condition called postprandial hypotension affects up to one-third of older adults, causing a significant drop in blood pressure after eating. This drop is one of several reasons why certain foods can unexpectedly leave you feeling lightheaded, weak, or unsteady.

Globally, up to 1 billion people are affected by protein deficiency, a condition where the body lacks sufficient protein to perform essential functions. This critical guide will explore what protein deficiency means, its telltale symptoms, and how it can be addressed effectively.

Worldwide, severe malnutrition is a major cause of child mortality, with estimates suggesting it contributes to approximately 45% of all deaths in children under five. The medical term for calorie malnutrition, a significant part of this crisis, is most commonly known as Protein-Energy Malnutrition (PEM), or sometimes Protein-Calorie Malnutrition (PCM). This condition manifests in distinct ways, impacting growth and development, particularly among vulnerable populations.

According to the World Health Organization, iron deficiency is the world's most common nutritional disorder, highlighting how dietary patterns can have a significant impact on health. This means that knowing what diet can cause anemia by leading to nutrient deficiencies is crucial for prevention and management.

According to the National Institute of Child Health and Human Development, PKU affects about 1 in 15,000 babies born in the United States. Managing this genetic condition requires a lifelong, strict dietary approach, so understanding what foods should I avoid with PKU is essential for preventing serious health complications.

Globally, hundreds of millions of people suffer from protein deficiency, though it is rare in developed nations where access to food is plentiful. This essential nutrient deficit, however, is not always caused by inadequate intake; several complex factors contribute to **what causes a protein deficiency**.