DEAR DR. BLONZ: I am hoping to learn more about hyaluronic acid as a dietary supplement for wrinkles. I heard that it helps replenish water in the skin that is lost in the aging process. I know it is used medically -- injected into joints to help those with arthritis -- but until recently, I hadn’t heard anything about it being taken orally. It is expensive, so I would greatly appreciate any information you could give. -- S.F., Tucson, Arizona

DEAR S.F.: While not a medical doctor or aesthetician, I can provide some background on hyaluronic acid and those claims associated with its use as a dietary supplement.

We all age, and it’s a process I have come to accept and respect. This could be my personal spin, born of the inevitability of aging, but I have found that getting older provides ongoing opportunities to grow and gain wisdom from life’s experiences -- and to share and learn from others.

However, those physical manifestations of aging are another issue. Perhaps it is a control issue, as this is one thing over which we ultimately have little. Some choose to mitigate the march of time through lifelong efforts that involve healthful eating and staying physically and mentally active. I embrace this application of the “use it or lose it” philosophy.

Getting back to your specific question, one of the most visible signs of aging is the shrinkage factor: the loss of tissue volume. This is most noticeable in the skin, our largest organ, and particularly with the face. Habitual muscular movements tend to become more evident in various folds and wrinkles. Aside from plastic surgery, there are popular treatments involving injections to change the face’s age-affected muscle contours or fill in wrinkles and folds. These short-term cosmetic changes have grown in popularity. One of the substances used is hyaluronic acid, a compound that is actually produced in our bodies. This substance is present in soft tissue such as skin and cartilage, as well as in the fluids in our eyes and in the synovial fluid that lubricates joints. The physical structure of hyaluronic acid gives it a water-holding, gel-like lubricant quality to perform its tasks. As you mention, physicians sometimes administer hyaluronic acid via injection directly into joints having problems. (For more, see b.link/cnf4c.)

The issue you raise is not about the hyaluronic acid made by the body to suit its own needs, or the compound purposefully injected for a direct effect. Your question involves the taking of this substance as a dietary supplement. The missing link is the notion that hyaluronic acid taken orally will be absorbed intact and then travel to the intended location to provide the desired anti-wrinkle effect. It is a claim that relies more on marketing than science.

When a substance is injected, what happens does not automatically translate to a similar effect when taken as a dietary supplement. There is no convincing evidence or reason to believe that hyaluronic acid, taken orally, will have a significant anti-wrinkle ability. The existence of such claims -- even alongside testimonials, which can be of dubious origin -- does not make them valid. Without convincing evidence or scientific logic, it makes sense to save your money.

Send questions to: “On Nutrition,” Ed Blonz, c/o Andrews McMeel Syndication, 1130 Walnut St., Kansas City, MO, 64106. Send email inquiries to questions@blonz.com. Due to the volume of mail, personal replies cannot be provided.

DEAR DR. BLONZ: My husband and I are changing to a more plant-based diet. We are finding many recipes that call for coconut milk, which we enjoy very much. However, I was under the impression that it was very high in saturated fat. Should it be eliminated, or at least used sparingly, if one is concerned about heart disease? -- E.B., online

DEAR E.B.: Coconut can add wonderful flavors and textures to many dishes. You ask about coconut milk -- which we will get to shortly -- but first, let’s take a look at coconut oil.

Coconut oil has a reputation as a dietary “villain” of sorts, which it earned by virtue of being a concentrated source of saturated fats. About two-thirds of these are shorter in chain length than most other vegetable fats. These particular fats, referred to as medium-chain triglycerides, are handled differently in the body. Even though they are saturated fats, these MCTs can be burned as fuel rather than being handled in a way that contributes to the risk of heart disease.

Now for your question. Coconut milk is a liquid extract of the mature coconut’s grated pulp, and contains coconut oil. But unlike the pure oil, coconut milk also contains a small amount of protective phenolic substances. (The primary protectant for the oils in the coconut is the physical barrier provided by the shell.)

As with most questions about food ingredients, the best answer considers the amount consumed and the entire dietary context. Coconut milk and its oil do not provide essential nutrients, and there is no scientific basis for any general statement that these saturated fats represent a more healthful choice than others. If they are part of an otherwise healthful diet and lifestyle, the saturated fats from coconut oil won’t add much risk to your health. If added to a poor diet, however, there is no basis to assume they will make anything better. As is always the case, your diet’s overall quality holds more sway over your health and longevity than a particular ingredient.

My best to you as you shift to a more plant-based diet. Continue to enjoy coconut milk in dishes where it is called for, but it would be prudent to use it sparingly. And always have that big-picture perspective that includes diet, lifestyle and any ongoing health issues.

DEAR DR. BLONZ: My son was recently diagnosed with ulcerative colitis. We hope you might be able to give us some direction and diet recommendations to help with his recovery. We want to provide him the most nutrition possible to get back to his healthy state. -- K.B., online

DEAR K.B.: There can be levels of complexity to this condition, and a healthful Mediterranean diet is often recommended. Here is a link to an article from the Berkeley Wellness Letter (disclosure: I am on their editorial board) about this issue: b.link/fnxbs.

My regrets for this complication to your son’s life. While working with his health professional, I hope that he will be able to reduce his discomfort.

Send questions to: “On Nutrition,” Ed Blonz, c/o Andrews McMeel Syndication, 1130 Walnut St., Kansas City, MO, 64106. Send email inquiries to questions@blonz.com. Due to the volume of mail, personal replies cannot be provided.

DEAR DR. BLONZ: I recently came across the “Hateful 8” theory from an M.D. who casts “industrial seed oils,” such as canola, safflower and corn oils, in catastrophic and deadly terms. In short, this doctor claims that they increase inflammation, disrupt metabolism and destroy your health. This doctor also says there is a link between the consumption of these oils and the most dangerous effects of the coronavirus. What do you advise regarding industrial seed oils? -- S.H., Tulsa, Oklahoma

DEAR S.H.: This theory is off the mark and misleading. These oils can be assets in an otherwise healthful diet -- they can contribute essential fatty acids, for instance -- and should not be considered “catastrophic” or “deadly.”

Making a vague connection between the use of seed oils and “the most dangerous effects of the coronavirus” is a bit irresponsible. Where’s the evidence? Certainly, if a person is poorly nourished and in a suboptimal state of health, they will be at greater risk should they get this virus. But to point to seed oils as a villain in any circumstance is without merit.

Using “industrial” as a derogatory descriptor is also off. All foods, including organic ones, are produced by an industry.

The key with diet is to balance all elements, and not to overdo it. There is no basis to reject seed oils in the preparation of healthful foods, and they should not be rejected based solely on the unsubstantiated statements of this individual.

DEAR DR. BLONZ: Your column on calcium and milk brought back memories from when I was buying books about nutrition for the library I worked at 50 years ago. I encountered the statement in several books that fat was needed to metabolize milk, and I eventually traced the source to Adelle Davis, a famous nutritionist in the 1950s and ‘60s. Although I recall that Davis scrupulously documented her sources for statements like “People need vitamins,” she gave no source for the dictum on milk and fat.

Davis died in 1974 and has faded from public view. I hadn’t heard the statements about milk for years, but apparently, they are still around. -- S.F., Hayward, California

DEAR S.F.: I have found that every time the topic of milk comes up, it awakens opinions from those who insist that milk should only be consumed by calves. There are those who take issue with homogenization, pasteurization, vitamin D fortification and more. And all of the anti-milk arguments are then ably countered by those in the pro-milk camp. It is always a challenge to inform without fanning the flames.

I remember reading several of Adelle Davis’ books, and found her common-sense approach -- one that focused on real foods and their nutrients -- to be a good starting point.

Send questions to: “On Nutrition,” Ed Blonz, c/o Andrews McMeel Syndication, 1130 Walnut St., Kansas City, MO, 64106. Send email inquiries to questions@blonz.com. Due to the volume of mail, personal replies cannot be provided.