Clients are increasingly asking about the probiotic Akkermansia muciniphila and its potential benefits for gut and metabolic health. This expert review explains what the science currently shows about its role in inflammation, obesity, and type 2 diabetes—and how dietitians can guide clients considering supplementation.
Ask the Expert
Maltodextrin is a type of carbohydrate that undergoes processing to an end product that is a water-soluble white powder with a neutral taste. It is used as an additive in many processed foods in order to improve texture, shelf life, and taste, and even replace sugar.
My clients have been asking me about astaxanthin supplementation. Are there any research-backed benefits to taking this supplement?
My clients have been asking about the health benefits of chia seeds. What does the research show, and what are the best ways to prepare them?
I have clients asking about taking a Urolithin A supplement for healthy aging and inflammation. Could you discuss if there’s any scientific evidence behind it for these health issues?
Today’s DietitianVol. 25 No. 9 P. 6 Q: My clients have been asking me about taking the supplement berberine for weight…
Today’s DietitianVol. 25 No. 8 P. 8 Q: There have been several food recalls that clients have asked me about. Can…
Q: My clients have been asking me about nicotinamide adenine dinucleotide (NAD+) in supplement form. What is it, and is there…
Q: My clients have concerns about microwaving food and beverages in plastic containers. Is it safe? A: Microwaves are a convenient…
Today’s DietitianVol. 25 No. 5 P. 6 Q: Can you explain what bigorexia is and what the best practices are…