Diet & Nutrition

While increased cancer risk was not found, overall study of sweeteners vs sugar remains inconclusive.

Catherine M. Champagne, PhD, RDN, LDN, FADA, FAND, FTOS  is a professor at the Pennington Biomedical Research Center at Louisiana State University. Dr. Champagne's research areas currently concentrate in studies which include dietary counseling and/or dietary intake assessment of subjects. She directs the Nutrient Database activities for the Center. She is also coordinator of the Women’s Nutrition Research Program at Pennington, a research, education, and outreach program specifically targeted to women.

In this Exclusive Interview, Catherine Champagne talks with Diabetes in Control Publisher Steve Freed during the ADA 2018 convention in Orlando about fad diets, helping patients to implement dietary changes, and her thoughts on some highly consumed foods and drinks.

In part 1 of this Exclusive Interview, Catherine Champagne discusses assessing the state of the patient when determining how to help with dietary changes in a talk with Diabetes in Control Publisher Steve Freed.

In part 2 of this Exclusive Interview, Catherine Champagne defines fad diets versus a patient's beliefs in a discussion with Diabetes in Control Publisher Steve Freed.

In part 3 of this Exclusive Interview, Catherine Champagne talks with Diabetes in Control Publisher Steve Freed about her findings regarding fad diets.

In part 4 of this Exclusive Interview, Catherine Champagne talks with Diabetes in Control Publisher Steve Freed about her methods for implementing dietary changes.

In part 5 of this Exclusive Interview, Catherine Champagne talks with Diabetes in Control Publisher Steve Freed about findings regarding coconut oil and low calorie sweeteners.

In part 6 of this Exclusive Interview, Catherine Champagne talks with Diabetes in Control Publisher Steve Freed about the use of artificial and low calorie sweeteners.

In part 7, the conclusion of this Exclusive Interview, Catherine Champagne talks with Diabetes in Control Publisher Steve Freed about the science behind some popular drinks.