Purpose of Review: Obesity is defined as an abnormal fat accumulation associated with disease development risk.The prevalence of obesity and non-communicable diseases (NCDs) continues to increase at a concerning pace.The modern lifestyle requires people to rely on processed foods because of their efficiency and low-cost, which are associated with obesity and NCDs.Vegetarian diet refers to the exclusion of meat, fish, seafood and can also exclude animal products such as dairy and eggs.Therefore, the purpose of this review is to explore vegetarianism as a potential solution for obesity and the development of non-communicable diseases.Recent Findings: Meat intake is also related to unhealthy food groups consumption, contributing to overall poor diet quality.In contrast, vegetarian diets are associated with higher satiety, resulting in less food intake, favoring weight reduction.Lowering the prevalence of NCDs should be a priority, and nutritional interventions are pivotal to accomplish this goal.Summary: Vegetarian diets are associated with weight loss due to: fiber content, lower caloric density, microbiota regulation, and the release of gastrointestinal appetite-regulating hormones.Plant-based eating patterns have demonstrated an overall healthier diet and can be a potential solution for obesity and NCDs' development.

Rates of anemia among agricultural workers, who are also at risk for kidney injury and chronic kidney disease of unknown cause (CKDu), are unknown. We evaluated body composition through the sum of three skinfolds among 203 male sugarcane cutters and assessed the relationship of variables related to nutrition, anemia (hemoglobin < 13 g/dL), and elevated hemoglobin A1c (HbA1c ≥ 5.7%) with estimated glomerular filtration rate (eGFR) using linear regression. Eleven percent of workers were at the level of essential body fat (2–5%). Anemia was present among 13% of workers, 70% of which were normochromic normocytic, a type of anemia suggesting potential underlying chronic disease. Anemia was more common among those with lower BMI and fat free mass. The prevalence of elevated HbA1c was 21%. A moderate negative correlation was found between hemoglobin and HbA1c (Pearson’s r = −0.32, p < 0.01) which suggests that HbA1c values should be interpreted with caution in populations that have high rates of anemia. Twelve percent of workers had reduced kidney function with an eGFR < 90 mL/min/1.73 m2. On average, the eGFR was 18 mL/min per 1.73 m2 lower [(95% CI:−24, −12), p < 0.01)] for those with anemia than those without, and 8 mL/min per 1.73 m2 lower among those with elevated HbA1c [(95% CI: −13, −2), p < 0.01]. Results will inform future studies examining the role of anemia in the evaluation of CKDu and interventions to improve nutrition for workers in low-resource settings.

Purpose of Review Gut microbes are essential to human health and dietary patterns can influence bacterial diversity and abundance, resulting in either health or disease. Here, we review if high-fat diets motivated by the diet industry can result in disruption of microbiota, which in turn leads to disease. Recent Findings A high-fat diet induces microbiota dysbiosis, which is related to obesity and chronic diseases. Some mechanisms include higher bile acid secretion, which conduct its detergent effect on bacterial cell membranes, inducing the loss of non-bile-resistant species. In addition, by adopting a low-carbohydrate dietary pattern, microorganisms are deprived from short-chain fatty acids. Summary Evidence shows that a high-fat diet can unchain dysbiosis resulting in chronic illness and obesity.