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Published on Leave a comment on What Are The Effects Of Eating Nanoparticles?

Did you know that some foods have nanoparticles added to them? Which means that you may be ingesting food nanoparticles without knowing it. There are currently hundreds of foods with nanoparticles in them, and it is estimated that people (in developed countries) consume more than 1012 nanoparticles in foods each day. The nanoparticles in foods are ingredients so small that they are measured in nanometers or billionths of one meter. The most common nanoingredients are: titanium dioxide, silicon dioxide, and zinc oxide. 

What, if anything, do nanoingredients do to humans? That is, are there any effects from ingesting them? Several articles in the past year raise a number of concerns, especially because so much is still unknown. Two recent studies, one done in the US. (using an intestinal model) and one in France (using rats) also raise similar health concerns.

The U. S. study found that the ability of small intestine cells to absorb nutrients and act as a barrier to pathogens is "significantly decreased" after chronic low-level exposure to nanoparticles of titanium dioxide. It affected the surface of the intestinal cells, called microvilli, of the small intestine in a negative way (it "induced a significant decrease in absorptive microvilli").

The French study found that 100 days of chronic low-level ingestion of titanium nanoparticles in food resulted in intestinal inflammation, that it crossed the intestinal barrier and passed into the bloodstream (and even to the liver), and there was development of "preneoplastic lesions" - thus leading the researchers to suggest that chronic low-level exposure plays a role in initiating and promoting early stages of colorectal cancer (colorectal carcinogenesis).

Meanwhile the use of nanoingredients is unregulated in the U.S., and the number of foods with nanoingredients is growing rapidly. About 36% of the titanium dioxide used in food is in titanium dioxide nanoparticle form. It is frequently found in processed foods such as candies, icing, and chewing gums, and is primarily used to make the food whiter or brighter. In the European Union titanium dioxide nanoparticles used as a food additive is known as E171.

Nanoparticles are typically used in foods as additives, flavorings, coloring, or even coatings for food packaging (which can then migrate or leach into food). It is thought that nanocoatings are being used on some fruits and vegetables. Even though ingredients such as titanium dioxide are considered to be "generally recognized as safe" (GRAS) before they're made into nanoparticles, the question is whether they’re safe in their nanoparticle form. This is because nanoparticles can exhibit new or altered properties at nanoscale dimensions.

Some concerns about nanoparticles are that they are small enough to penetrate the skin, lungs, digestive system, and perhaps pass through the blood-brain barrier and placental-fetal barrier, and cause damage. Some earlier studies raised the question of whether low-level inflammation of the intestines from chronic (daily) nanoparticle ingestion is contributing to intestinal bowel diseases or the development of colorectal cancer in humans. This research is in its infancy. Whew...

So if this concerns you, how can you avoid nanoparticles in food? Read food ingredient lists to avoid titanium dioxide, silicon dioxide, zinc oxide, and cut back (or avoid) eating processed foods as much as possible.

From Science Daily:  Food additive found in candy, gum could alter digestive cell structure and function

The ability of small intestine cells to absorb nutrients and act as a barrier to pathogens is "significantly decreased" after chronic exposure to nanoparticles of titanium dioxide, a common food additive found in everything from chewing gum to bread, according to research from Binghamton University, State University of New York. Researchers exposed a small intestinal cell culture model to the physiological equivalent of a meal's worth of titanium oxide nanoparticles -- 30 nanometers across -- over four hours (acute exposure), or three meal's worth over five days (chronic exposure).

Acute exposures did not have much effect, but chronic exposure diminished the absorptive projections on the surface of intestinal cells called microvilli. With fewer microvilli, the intestinal barrier was weakened, metabolism slowed and some nutrients -- iron, zinc, and fatty acids, specifically -- were more difficult to absorb. Enzyme functions were negatively affected, while inflammation signals increased. "There has been previous work on how titanium oxide nanoparticles affects microvilli, but we are looking at much lower concentrations," Mahler said. "We also extended previous work to show that these nanoparticles alter intestinal function."

Titanium dioxide is generally recognized as safe by the U.S. Food and Drug Administration, and ingestion is nearly unavoidable.[Note: the FDA does not distinguish between regular titanium dioxide and titanium dioxide nanoparticles.] The compound is an inert and insoluble material that is commonly used for white pigmentation in paints, paper and plastics. It is also an active ingredient in mineral-based sunscreens for pigmentation to block ultraviolet light. However, it can enter the digestive system through toothpastes, as titanium dioxide is used to create abrasion needed for cleaning. The oxide is also used in some chocolate to give it a smooth texture; in donuts to provide color; and in skimmed milks for a brighter, more opaque appearance which makes the milk more palatable. "To avoid foods rich in titanium oxide nanoparticles you should avoid processed foods, and especially candy. That is where you see a lot of nanoparticles," Mahler said. [Original study.]

From Science Daily: Food additive E171: First findings of oral exposure to titanium dioxide nanoparticles

Researchers from INRA and their partners1 have studied the effects of oral exposure to titanium dioxide, an additive (E171) commonly used in foodstuffs, especially confectionary. They have shown for the first time that E171 crosses the intestinal barrier in animals and reaches other parts of the body. Immune system disorders linked to the absorption of the nanoscale fraction of E171 particles were observed. The researchers also showed that chronic oral exposure to the additive spontaneously induced preneoplastic lesions in the colon, a non-malignant stage of carcinogenesis, in 40% of exposed animals. Moreover, E171 was found to accelerate the development of lesions previously induced for experimental purposes. While the findings show that the additive plays a role in initiating and promoting the early stages of colorectal carcinogenesis, they cannot be extrapolated to humans or more advanced stages of the disease. The findings were published in the 20 January 2017 issue of Scientific Reports.

Present in many products including cosmetics, sunscreens, paint and building materials, titanium dioxide (or TiO2), known as E171 in Europe....Composed of micro- and nanoparticles, E171 is nevertheless not labelled a "nanomaterial," since it does not contain more than 50% of nanoparticles (in general it contains from 10-40%). The International Agency for Research on Cancer (IARC) evaluated the risk of exposure to titanium dioxide by inhalation (occupational exposure), resulting in a Group 2B classification, reserved for potential carcinogens for humans. [Original study.]

Published on Leave a comment on Vitamin E and Selenium Supplements Don’t Prevent Dementia

Another study not finding benefits from taking supplements - this time older men taking vitamin E and selenium supplements to see if it prevents dementia and Alzheimer's disease. The men (average age 67.5 years) were randomly assigned to take either vitamin E (400 IU) or selenium (200 µg), both supplements, or a placebo daily for over 5 years. However, there was no difference among the groups in the rate of dementia Alzheimer's disease both after 5 years and the subset of men who were also studied for a further 7 years. The rationale for taking these supplements was that they are antioxidants. The authors also discuss that taking vitamin E supplements is linked to an increase in prostate cancer, and selenium is linked to an increase in diabetes. Bottom line: eat food, not supplements.

From Science Daily:  Vitamin E, selenium supplements did not prevent dementia

Antioxidant supplements vitamin E and selenium -- taken alone or in combination -- did not prevent dementia in asymptomatic older men, according to a study published online by JAMA Neurology. Antioxidants as potential treatment for cognitive impairment or dementia have been of interest for years because oxidative stress has been implicated as a dementia pathway.

The Prevention of Alzheimer's Disease by Vitamin E and Selenium (PREADViSE) clinical trial initially enrolled 7,540 older men who used the supplements for an average of about five years and a subset of 3,786 men who agreed to be observed longer. The men received either vitamin E, selenium, both or a placebo. The incidence of dementia (325 of 7,338 men [4.4 percent]) was not different among the four study groups, according to the results in the article by Richard J. Kryscio, Ph.D., of the University of Kentucky, Lexington, and coauthors.

Limitations of the study include losing about half of the participants to long-term follow-up during the transition from a randomized clinical trial to a cohort study. Publicity about the negative effect of supplements also may have played a role, according to the authors. [Original study.]

Published on Leave a comment on Ibuprofen Use and Cardiac Arrest Risk?

A new study has been released that reminds us that all drugs (whether prescription or non-prescription) have side-effects.  This time a nation wide study from Denmark found that short-term use of the non-steroidal anti-inflammatory drugs (NSAIDs) ibuprofen (e.g. Advil and Motrin) and diclofenac is linked to a higher risk of cardiac arrest (the heart suddenly stops beating). It was an observational study so can't definitely say that ibuprofen and diclofenac caused the cardiac arrests, but the findings match a growing body of evidence.

Since Ibuprofen and other NSAIDs are popular non-prescription medicines used worldwide, people assume they are safe to use. In Denmark, ibuprofen is the only NSAID sold as an over-the-counter drug, and only in small amounts. In the U.S., both ibuprofen and diclofenac are sold in both non-prescription and prescription forms.

In the study, they found an increased risk of cardiac arrest in ibuprofen and diclofenac users. However, they did not find a risk of cardiac arrest with the use of COX-2 selective inhibitors, rofecoxib and celecoxib, nor with the NSAID naproxen. One of the researchers (Dr. Gislason) therefore advises consumers to try to avoid diclofenac, to limit the use of ibuprofen to no more than 1200 mg per day, and that perhaps the safest is naproxen (up to 500 mg per day). From Medical Xpress:

'Harmless' painkillers associated with increased risk of cardiac arrest

Painkillers considered harmless by the general public are associated with increased risk of cardiac arrest, according to research published today in the March issue of European Heart Journal - Cardiovascular Pharmacotherapy.....The current study investigated the link between NSAID use and cardiac arrest. All patients who had an out-of-hospital cardiac arrest in Denmark between 2001 and 2010 were identified from the nationwide Danish Cardiac Arrest Registry. Data was collected on all redeemed prescriptions for NSAIDs from Danish pharmacies since 1995. These included the non-selective NSAIDs (diclofenac, naproxen, ibuprofen), and COX-2 selective inhibitors (rofecoxib, celecoxib).

A total of 28 947 patients had an out-of-hospital cardiac arrest in Denmark during the ten year period. Of these, 3 376 were treated with an NSAID up to 30 days before the event. Ibuprofen and diclofenac were the most commonly used NSAIDs, making up 51% and 22% of total NSAID use, respectively. Use of any NSAID was associated with a 31% increased risk of cardiac arrest. Diclofenac and ibuprofen were associated with a 50% and 31% increased risk, respectively. Naproxen, celecoxib and rofecoxib were not associated with the occurrence of cardiac arrest, probably due to a low number of events.

"The findings are a stark reminder that NSAIDs are not harmless," said Professor Gislason. "Diclofenac and ibuprofen, both commonly used drugs, were associated with significantly increased risk of cardiac arrest. NSAIDs should be used with caution and for a valid indication. They should probably be avoided in patients with cardiovascular disease or many cardiovascular risk factors." NSAIDs exert numerous effects on the cardiovascular system which could explain the link with cardiac arrest. These include influencing platelet aggregation and causing blood clots, causing the arteries to constrict, increasing fluid retention, and raising blood pressure. [Original study.]

Published on Leave a comment on Common Pesticides and Behavioral Problems in Children

Another study has linked childhood behavioral problems to pesticide exposure, this time to pyrethroid insecticide exposure. Pyrethroids are synthetic pesticides (insecticides) that are increasingly used for personal use (mosquito repellents and treatments for head lice, scabies), on pets (for fleas), home use (e.g., Raid pesticides), and in agriculture.

Until recently, they have been viewed as "safer" and posing fewer risks to human health than older pesticides, but a growing body of research is finding that pyrethroid pesticides share similar neurocognitive health effects as older pesticides. Neurocognitive refers to the neural processes of the brain and central nervous system involved in cognitive functioning. Pyrethroids get into people various ways: through inhalation, absorbed through the skin, and ingested in food. And yes, they cross the placenta (they have been detected in the placental cord immediately after birth).

In this study, researchers looked at levels of pyrethroid metabolites (the breakdown products from pyrethroids) in the mother's urine during early pregnancy and in the child's urine when the child was 6 years of age. They looked at how social a child is (altruism), whether the child is inhibited and has difficulty sharing problems or asking for help (internalizing behaviors), as well as how defiant or disruptive a child is (externalizing behaviors, which can include hyperactivity and oppositionality).

Pyrethroids (the metabolites) were regularly detected in both mothers and children participating in the study. Internalizing disorders were associated with high levels of one pyrethroid metabolite (cis-DCCA, a breakdown product of permethrin, cypermethrin, and clyfluthrin) in pregnant mothers’ urine. Childhood exposure to pyrethroids (as measured in the child's urine) was linked to externalizing disorders. Researchers hypothesized that the behavioral difficulties were due to changes in the child’s brain. The authors stated: “The current study suggests that exposure to certain pyrethroids at the low environmental doses encountered by the general public may be associated with behavioural disorders in children.” "Internalizing behaviors are inhibited and overcontrolled in nature, while children with

Other studies have also found negative health effects on children from pyrethroids -  for example, an association between synthetic pyrethroid exposure and ADHD hyperactivity and impulsivity. Recent research found that living near a farm field where pyrethroids are applied during a mother’s third trimester or just before conception corresponds with a greatly increased risk of having a child with autism spectrum disorder.

What can one do? Main one: try to avoid using and ingesting (in food) synthetic pyrethroids. This means avoid routine "pesticide treatments" of your home and garden, and instead use least-toxic methods to control pests around the home and garden (such as baits for insects, caulk holes, etc.). Try viewing weeds in the lawn as native wildflowers and the flowers as bee habitats (yes, you'll also be saving bees!). Eat as many organic foods (especially fruits and vegetables) as possible - this will lower the amount of pesticides in your body. This is because synthetic pyrethroids are not allowed in organic farming.  The good news is that pyrethroid pesticides leave the body within days, so with some lifestyle changes you can really lower your pesticide levels.

From Medscape:  'Safe' Insecticides Tied to Neurobehavioral Problems in Kids

Prenatal and childhood exposure to pyrethroid insecticides may adversely affect neurobehavioral development in children up to age 6 years, new research shows. A group of French researchers led by Jean-François Viel, MD, PhD, and Prof Andreas G. Franke, MD, both of the University of Mainz, Germany, investigated the associations between exposure to pyrethroid insecticides and behavioral skills in 6-year-olds.

Using a longitudinal design, the researchers assessed pyrethroid exposure in children prenatally and at age 6 years. They found that in 6-year-old children, increased prenatal concentrations of the cis-dimethylcyclopropane carbolic acid metabolite were associated with internalizing difficulties. A positive association was also found between the presence of childhood 3-phenoxybenzoic acid (3-PBA) and externalizing difficulties.

The researchers used a longitudinal design to assess the relationship between prenatal and childhood pyrethroid concentrations, using data from the French PELAGIE mother-child study. That study enrolled 3421 pregnant women from Brittany, France, between 2002 and 2006. Of this cohort, 287 randomly selected mothers agreed to participate in neuropsychological follow-up. Psychologists who were blinded to pyrethroid exposure levels in the study participants conducted neurodevelopmental assessments and maternal interviews to assess the home environment. They also collected children's urine samples as well as dust samples.

Published on Leave a comment on Benefit of Tea Drinking?

A study found that daily drinking of  tea (either black tea/oolong or green tea) is associated with a lower risk of "neurocognitive disorders" - in cognitive impairment in women, and in a lower risk of Alzheimer's disease in both men and women who are genetically predisposed to the disease (apolipoprotein E (APOE) genotype) - when compared to those who never or rarely drank tea. The researchers called long-term daily tea drinking as "neuroprotective".

The study followed 957 residents of Singapore for several years. All were "cognitively normal" when the study started (average age 64 1/2 years), but 72 people or 7.5% had developed neurocognitive disorders by the second follow-up (after 4 years). The study found that there was a dose-dependent relationship - the more tea that was drunk daily, the more protective it appeared to be. And it was most protective in those who consistently drank tea at both time points - when the study started and till the end. However, there was a gender difference - it seemed to protect women from neurocognitive disorders, but not men. But in those who were genetically predisposed to Alzheimer's - tea drinking was protective for both males and females. Further studies will follow up to see if the gender difference holds - they couldn't explain it.

The researchers also point out that tea drinking has a long history in Chinese culture as an natural "attention enhancer" and strong tea is drunk as to maintain alertness and concentration. Sounds a lot like why people drink coffee. From Medical Xpress:

Daily consumption of tea protects the elderly from cognitive decline

Tea drinking reduces the risk of cognitive impairment in older persons by 50 per cent and as much as 86 per cent for those who are genetically at risk of Alzheimer's. A cup of tea a day can keep dementia away, and this is especially so for those who are genetically predisposed to the debilitating disease, according to a recent study led by Assistant Professor Feng Lei from the Department of Psychological Medicine at National University of Singapore's (NUS) Yong Loo Lin School of Medicine. The longitudinal study involving 957 Chinese seniors aged 55 years or older has found that regular consumption of tea lowers the risk of cognitive decline in the elderly by 50 per cent, while APOE e4 gene carriers who are genetically at risk of developing Alzheimer's disease may experience a reduction in cognitive impairment risk by as much as 86 per cent.

He added, "Based on current knowledge, this long term benefit of tea consumption is due to the bioactive compounds in tea leaves, such as catechins, theaflavins, thearubigins and L-theanine. These compounds exhibit anti-inflammatory and antioxidant potential and other bioactive properties that may protect the brain from vascular damage and neurodegeneration. Our understanding of the detailed biological mechanisms is still very limited so we do need more research to find out definitive answers.

Published on Leave a comment on Gluten Free Diets and Arsenic, Mercury, Diabetes

Image result for wheat bread wikipedia Low gluten or gluten-free diets are a necessity for those suffering from Celiac disease or who are gluten intolerant. But low gluten diets are also followed by many people who do not have these diseases simply because they think it may be healthier for them. But is it healthier? Two recent studies raise health concerns about low gluten or gluten-free diets. Gluten is a protein found in wheat, rye and barley.

The first study found that people who eat a low gluten or gluten-free diet are at risk for increased exposure to arsenic and mercury (which are toxic metals that can lead to cardiovascular disease, cancer and neurological effects). This is because gluten-free products often contain rice flour, which is used as a substitute for wheat. Rice is known to bioaccumulate certain toxic metals, including arsenic and mercury from fertilizers, soil, or water. People who reported eating gluten-free had higher concentrations of arsenic in their urine, and mercury in their blood, than those who did not. The arsenic levels were almost twice as high for people eating a gluten-free diet, and mercury levels were 70 percent higher. Unfortunately the U.S. does not have regulations for arsenic exposure in foods (but Europe does).

The second study found that a low-gluten diet may  raise the risk of type 2 diabetes. Diets higher in gluten were associated with a lower risk of developing type 2 diabetes. In the study, those who ate less gluten also tended to eat less cereal fiber which is known to be protective against developing type 2 diabetes.

From Science Daily: Gluten-free diet may increase risk of arsenic, mercury exposure

People who eat a gluten-free diet may be at risk for increased exposure to arsenic and mercury -- toxic metals that can lead to cardiovascular disease, cancer and neurological effects, according to a report in the journal Epidemiology. Gluten-free diets have become popular in the U.S., although less than 1 percent of Americans have been diagnosed with celiac disease -- an out-of-control immune response to gluten, a protein found in wheat, rye and barley. A gluten-free diet is recommended for people with celiac disease, but others often say they prefer eating gluten-free because it reduces inflammation -- a claim that has not been scientifically proven. In 2015, one-quarter of Americans reported eating gluten-free, a 67 percent increase from 2013.

They found 73 participants who reported eating a gluten-free diet among the 7,471 who completed the survey, between 2009 and 2014. Participants ranged in age from 6 to 80 years old. People who reported eating gluten-free had higher concentrations of arsenic in their urine, and mercury in their blood, than those who did not. The arsenic levels were almost twice as high for people eating a gluten-free diet, and mercury levels were 70 percent higher.

For Science Daily: Low gluten diets linked to higher risk of type 2 diabetes

Eating more gluten may be associated with a lower risk of developing Type 2 diabetes, according to research presented at the American Heart Association's Epidemiology and Prevention / Lifestyle and Cardiometabolic Health 2017 Scientific Sessions....In this long-term observational study, researchers found that most participants had gluten intake below 12 grams/day, and within this range, those who ate the most gluten had lower Type 2 diabetes risk during thirty years of follow-up. Study participants who ate less gluten also tended to eat less cereal fiber, a known protective factor for Type 2 diabetes development.

After further accounting for the potential effect of cereal fiber, individuals in the highest 20 percent of gluten consumption had a 13 percent lower risk of developing Type 2 diabetes in comparison to those with the lowest daily gluten consumption (approximately fewer than 4 grams).

Published on Leave a comment on Is Volunteering Good For You?

Image result for volunteers working wikipedia Is volunteering good for you? People volunteer to benefit others, but there has been some debate over whether volunteer activities also benefit the volunteers. A multi-country European study found that volunteering is associated with better self-rated health and also household income when compared to people who don't volunteer. The volunteers had a health score which was equivalent to being 5 years younger than those who did not volunteer.

People were interviewed and asked “How is your health in general?” The participants could choose from five categories ranging from “very bad” to “very good” - so the people themselves rated their health. This way how people rated their own health might include “physical, mental and social well-being", thus including health indicators that are hard to measure - such as pain, suffering, or depression. The researchers found that volunteer activities are also associated with a higher household income, but note that other studies find that a higher household income is associated with better health. All these are associations in this study - can't say that one causes the other (causal). The researchers themselves say that after analyzing the data, the results show that the association between volunteering and self-rated health is stronger (a "direct association") than the "indirect" association with household income.

The overall rate of people participating in volunteer activities was 24.1%., while 75.9% did not participate in volunteer activities, but this varied from country to country. For example, in Germany, the Netherlands and Norway more than 40% of people volunteered, but in Bulgaria, Hungary and Lithuania fewer than 10% engaged in volunteering activities. From Science Daily:

Volunteers are in better health than non-volunteers

Researchers of Ghent University analysed data on volunteering, employment and health of more than 40,000 European citizens. Their results, just published in PLOS ONE, show that volunteering is associated with better employment and health outcomes. Even after controlling for other determinants of health (gender, age, education level, migrant status, religiosity and country of origin), volunteers are substantially in better health than non-volunteers. Doctoral researcher Jens Detollenaere: “This association is comparable in size to the health gains of being a man, being five years younger or being a native (compared to being a migrant).”....Volunteers have, after controlling for the aforementioned personal characteristics, a higher income and this higher income is associated with better health.

The researchers put forward three other explanations for an association between volunteering and health. Professor Sara Willems: “Firstly, volunteering may improve access to psychological resources (such as self-esteem and self-efficacy) and social resources (such as social integration and access to support and information), both of which are found to have an overall positive effect on health. Secondly, volunteering increases physical and cognitive activity, which protects against functional decline and dementia in old age. Finally, neuroscience research has related volunteering to the release of the caregiving-related hormones oxytocin and progesterone, which have the capacity to regulate stress and inflammation.”

The research results are based on data from the sixth round of the European Social Survey (conducted in 2012 and 2013). This survey measures the beliefs, preferences and behaviour of more than 40000 citizens of 29 European countries....[Original study.]

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Published on 12 Comments on Kimchi Is Also Antifungal?

Last week a person told an amazing story in the comments section after a post on this site. After suffering from a "constant runny nose and a bad smell" in the nose for 2 years - which was diagnosed as "fungi and staph" in the sinuses - the person started doing "kimchi treatments" (as discussed in the Sinusitis Treatment Summary page). After 2 weeks a fungal ball was loosened, which came out of the sinuses and into the mouth, and was then spit out. About an inch in size - a smelly, grey/green, round fungal ball. Wow. Which leads to the question: Are any of the microbes in live kimchi anti-fungal?

Kimchi is an amazing live fermented food, typically made with cabbage and other vegetables and a variety of seasonings. Kimchi is the national dish of Korea and so there is tremendous interest in Korea in studying kimchi to learn about the many different microbial species in kimchi, including how they change over the course of fermentation.

It turns out that kimchi contains many species of bacteria, including various species of Lactobacillus - which are considered beneficial. Of course one of the species found in kimchi over the course of fermentation is Lactobacillus sakei - the bacteria that successfully treats sinusitis, and which I have written about extensively. L. sakei predominates over pathogenic bacteria (antibacterial) - which is why it is also used as a sausage starter culture (to kill off bacteria such as Listeria). One study found that the garlic, ginger, and leek used in making kimchi were the sources of L. sakei bacteria found in fermented kimchi.

Studies show that a number of the Lactobacillus species found in kimchi are antifungal against a number of different kinds of fungi.  Some of these antifungal bacteria are: Lactobacillus plantarum, L. cruvatus, L. lactis, L. casei, L. pentosus, L. acidophilus, and L. sakei (here, here).

A study from 2005 found that some Lactobacillus species found in kimchi are predominant over a fungi known to cause health problems in humans - Aspergillus fumigatus, a mold (fungi) which is the most common cause of Aspergillus infections. Aspergillus (of which there are many species) is very common both indoors and outdoors (on plants, soil, rotting plants, household dust, etc.), so people typically breathe in these fungal spores daily and without any negative effects. However, sometimes Aspergillus can cause allergic reactions, infections in the lungs and sinuses (including fungal balls), and other infections. (more information at CDC site).

The study found that 5 bacterial species in kimchi were also antifungal against other species of fungi (Aspergillus flavus, Fusarium moniliforme, Penicillium commune, and Rhizopus oryzae). The 5 bacterial species in kimchi that they found to be antifungal were: Lactobacillus cruvatus, L. lactis subsp. lactis, L. casei, L. pentosus, and L. sakei.

Just keep in mind that fungi are everywhere around us, and even part of the microbes that live in and on us - this is our mycobiome. We also breathe in a variety of fungi (mold spores) every day. In healthy individuals (even babies) all the microbes (bacteria, viruses, fungi, etc) live in balanced microbial communities, but the communities can become "out of whack" (dysbiosis) for various reasons, and microbes that formerly co-existed peacefully can multiply and become problematic.

If the populations get too unbalanced (e.g., antibiotics can kill off bacteria, and then an increase in fungi populations take their place) then ordinarily non-harmful fungi can become pathogenic. Or other pathogenic microbes can enter the community (e.g., through infection), and the person becomes ill.

IN SUMMARY: Kimchi has beneficial bacteria in it that are effective not just against bacteria (antibacterial), but also against some kinds of fungi (antifungal). One 2016 review study went so far as to say: "Kimchi possesses anti-inflammatory, antibacterial, antioxidant, anticancer, antiobesity, probiotic properties, cholesterol reduction, and antiaging properties."

Experiences of my family and people writing suggest that the L. sakei in kimchi (and other products) is also antibiofilm. Hopefully, there will be some research on this in the future. But in the meantime, please keep writing to me about fungal complications of sinusitis, and especially if kimchi, L. sakei products, or other probiotics helped.

Published on Leave a comment on Mediterranean Diet and Breast Cancer

Once again the Mediterranean diet is linked to health benefits - this time a 40% lower incidence of certain types of breast cancer in postmenopausal women. Following a Mediterranean style diet has been linked in earlier studies to various health benefits, such as lower rates of heart disease, lower rates of early death, and certain cancers.

A strength of this study is that so many (62,573) Dutch postmenopausal women were followed for a long time (about 20 years). Their diet was analyzed, especially how closely it matched the Mediterranean diet or not. Since alcohol is a risk factor for breast cancer, and dose-related - it was not included as part of the Mediterranean diet in this study. The study found that following a Mediterranean diet with higher consumption of nuts, fruits, vegetables, and whole grains, appeared to be protective against certain breast cancers - it was associated with a reduced risk of estrogen receptor–negative (ER-) breast cancers. Unfortunately the researchers did not look at olive oil use in this study, because when it started in 1986, it was not typically used in the Netherlands. However, another good study found extra virgin olive oil to be a protective part (against breast cancer) of the Mediterranean diet. From Medscape:

Mediterranean Diet Cuts Some Breast Cancer Risk by 40%

Closely following a Mediterranean diet in everyday life may significantly reduce the risk for types of breast cancer that are associated with poorer prognoses in postmenopausal women, new research indicates. The traditional Mediterranean diet is characterized by a high intake of plant proteins, whole grains, fish, and monounsaturated fat, as well as moderate alcohol intake and low intake of refined grains, red meat, and sweets, say the study authors, led by Piet A. van den Brandt, PhD, an epidemiologist at the Maastricht University Medical Center in the Netherlands.

The new findings come from 62,573 Dutch women aged 55 to 69 years who provided information on dietary and lifestyle habits in 1986 and have since been followed for more than 20 years....The investigators found that women who most closely adhered to a Mediterranean diet had a 40% reduced risk for estrogen receptor–negative (ER-) breast cancer compared to women who adhered to the diet the least. They found a 39% reduced risk for progesterone receptor–negative (PR-)/ER- disease when comparing these same high- and low-adherence groups. Notably, in these results, the definition of the diet excluded alcohol intake, because the consumption of alcohol is a known risk factor for breast cancer....The authors also report that there were no significant associations with the diet and the risk of ER+ disease or total breast cancer.

Dr van den Brandt also explained that older women, who were the subjects of the new study, are more likely to derive benefit than younger women. "Generally speaking, postmenopausal breast cancer seems somewhat more influenced by environmental factors, such as lifestyle and diet, than premenopausal breast cancer, where genetic factors seem to play a more prominent role," he told Medscape Medical News.

Dr Toledo was the senior author of the only large, randomized trial to date in which postmenopausal women were assigned to a dietary intervention to promote their adherence to the traditional Mediterranean diet (JAMA Intern Med. 2015;175:1752–60). The study found that women with a higher adherence to the diet (supplemented with extra-virgin olive oil) showed a substantial reduction of their risk for breast cancer compared to a control group, as reported by Medscape Medical News.

Published on Leave a comment on Blueberries and the Aging Brain

A new study was published that supports eating lots of blueberries (or drinking blueberry juice) for health - this time better brain functioning in people aged 65 to 77 who drank concentrated blueberry juice daily for 12 weeks. The people randomly assigned to the group drinking blueberry juice daily showed improvements in cognitive function, blood flow to the brain, and activation of the brain while carrying out cognitive tests. The people received MRIs (magnetic resonance imaging), as well as various blood tests and cognitive tests.

And how much did they drink of the juice daily? Thirty ml or 1 ounce of blueberry concentrate (which provided 387 mg anthocyanins) which was diluted with tap water. Anthocyanins are anti-oxidants that belong to a class of compounds called flavonoids, and are found in high concentrations in blueberries, cherries, and plums. The blueberry concentrate amount was equivalent to about 230 grams of blueberries - about 1 1/3 cups blueberries.

What was good about the study was that to eliminate bias people were both randomly assigned to the blueberry juice group or a placebo group (they drank a synthetic fruit cordial) - and it was "double-blind" so that no one knew who was in which group. Interestingly, people who were already eating more than 5 portions of fruits daily were excluded from the study - because so many other studies have already found all sorts of brain benefits from a diet with lots of fruits and berries. But the main conclusion from this and other related research is: eating lots of berries is good for you and has health benefits. From Medical Xpress:

Blueberry concentrate improves brain function in older people

Drinking concentrated blueberry juice improves brain function in older people, according to research by the University of Exeter. In the study, healthy people aged 65-77 who drank concentrated blueberry juice every day showed improvements in cognitive function, blood flow to the brain and activation of the brain while carrying out cognitive tests. There was also evidence suggesting improvement in working memory. Blueberries are rich in flavonoids, which possess antioxidant and anti-inflammatory properties.

Of the 26 healthy adults in the study, 12 were given concentrated blueberry juice - providing the equivalent of 230 g of blueberries - once a day, while 14 received a placebo. Before and after the 12-week period, participants took a range of cognitive tests while an MRI scanner monitored their brain function and resting brain blood flow was measured. Compared to the placebo group, those who took the blueberry supplement showed significant increases in brain activity in brain areas related to the tests. The study excluded anyone who said they consumed more than five portions of fruit and vegetables per day, and all participants were told to stick to their normal diet throughout. [Original study.]