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Category: nutrition

Published on Leave a comment on Pecans Are A Healthy Addition to the Diet

Over the years many studies have found that eating nuts is good for health and good for the gut microbiome. Now, a study that looked at the effect of adding pecans to the daily diet can be added to the list.

The Univ. of Georgia researchers found that adding about 1/4 cup (68 grams) pecans to the daily diet for 8 weeks improved cholesterol levels. A conclusion is that pecans can be viewed as good for the heart or "cardioprotective".

In the study they randomly assigned 52 adults who were at risk for heart disease (they were overweight or had hypercholesterolemia) to 1 of 3 groups, including a control group with no pecan intake. As one of the researchers (Dr. Cooper) said: "We had some people who actually went from having high cholesterol at the start of the study to no longer being in that category after the intervention.

After 8 weeks of eating 1/4 cup pecans daily, there were lower levels of fasting total cholesterol, LDL cholesterol, triglycerides, TC/HDL cholesterol ratio, non-HDL cholesterol, and apolipoprotein B in the blood There were no changes in the control (no pecan) group.

By the way, do you remember years ago when doctors cautioned people about eating nuts?  That they were very high calorie and should be avoided? Hah! ... The view nowadays: Pecans are high in healthy fatty acids and fiber, both of which are linked to lower cholesterol. Eating nuts frequently also reduces the risk of several chronic diseases, including heart disease, type 2 diabetes, some cancers, and are beneficial for cognitive health.

From Science Daily: Pecan-enriched diet shown to reduce cholesterol

While the proper pronunciation of pecan remains a subject of debate, University of Georgia researchers have shown the tree nut can dramatically improve a person's cholesterol levels.  ...continue reading "Pecans Are A Healthy Addition to the Diet"

Published on Leave a comment on Coffee Can Have Health Benefits, But Perhaps Harmful In Large Amounts

Recently there have been studies with conflicting results about the health benefits or harms from coffee consumption. Overall, it seems like moderate intake is OK and beneficial for adults, but too much may cause harm. And avoid caffeinated coffee if pregnant. Yesterday I posted about several recent studies finding health benefits from daily coffee consumption.

Coffee has anti-inflammatory effects, and contains more than a thousand chemical compounds. Over the years many studies found health benefits with regular and decaffeinated coffee, especially when a filter is used in the brewing process (e.g. drip coffee). But when the coffee is made by methods that don't filter the coffee (e.g. French press) the results may show harm, especially if large quantities are consumed daily.

The following are two recent studies finding that coffee consumption is associated with health benefits, and two studies finding potential harm from coffee consumption of over 6 cups a day. Note that whether the coffee is filtered or not may make a difference in results (the last 2 studies).

From (Jan. 11, 2021) Science Daily: Higher coffee intake may be linked to lower prostate cancer risk ...continue reading "Coffee Can Have Health Benefits, But Perhaps Harmful In Large Amounts"

Published on Leave a comment on Fermented Foods Are Good For Your Gut Microbiome

It has been known for a while that eating fermented foods and high fiber foods is healthy for us. A recent study confirms this view. Researchers at the Stanford Univ. of Medicine found that eating fermented foods actually reduces inflammation and increases the diversity of gut microbes (gut microbiome).

Researchers randomly assigned volunteers to one of 2 groups for 10 weeks: the fermentation foods group, and the high fiber group. Surprisingly, the group eating the high fiber diet for 10 weeks did not have changes in microbial diversity or changes in the 19 inflammatory markers studied. Instead, the researchers reported that the high-fiber diet "changes microbiome function and elicits personalized immune responses".

The fermented foods group ate a diet rich in yogurt, kefir, fermented cottage cheese, kimchi and other fermented vegetables (e.g. sauerkraut, traditional dill pickles), vegetable brine drinks, and kombucha tea. Each day they ate 6 servings (1/2 cup = 1 serving generally). The high fiber diet was rich in legumes, seeds, whole grains, nuts, vegetables, and fruits (increased their fiber intake from about 22 grams per day to 45 grams).

The fermented foods group ate six servings daily (e.g. 1/2 cup yogurt, kefir, fermented cottage cheese, kimchi, sauerkraut, traditional dill pickles, and kombucha tea). The high fiber group increased their fiber intake from about 22 grams per day to 45 grams, by eating a diet rich in legumes, seeds, whole grains, nuts, vegetables, and fruits.

High-fiber diets are associated with numerous health benefits such as lower rates of numerous chronic diseases and mortality. The consumption of fermented foods can help with weight maintenance and may decrease the risk of diabetes, cancer, and cardiovascular disease.

From Futurity: Fermented Food Diet Boosts Microbiome and Cuts Inflammation

In a clinical trial, 36 healthy adults were randomly assigned to a 10-week diet that included either fermented or high-fiber foods. The two diets resulted in different effects on the gut microbiome and the immune system. 
...continue reading "Fermented Foods Are Good For Your Gut Microbiome"

Published on Leave a comment on A Southern Style Diet Linked to Increased Risk of Sudden Cardiac Death

The results of a large study adds more evidence to what we have long suspected: eating a Southern-style diet (fried foods and sugary drinks!) increases the risk for sudden cardiac death (up to 46% higher risk), while eating a plant-based or Mediterranean style diet appears to lower that risk.

Sudden cardiac death (SCD) occurs when the heart suddenly stops beating, and death occurs within one hour from the onset of symptoms. Heart disease (coronary artery disease) is the most common underlying cause of SCD (75 to 80% of cases), but it can also have other causes (e.g. heart failure, valve disease). Sudden cardiac death is quite common in the US - about 1 in every 7.5 deaths (or nearly 367,000 deaths in 2016).

Univ. of Alabama researchers looked at 5 dietary patterns that people ate over a 10 year period:  plant-based (Mediterranean), Southern, convenience food, alcohol & salad, and sweets. People generally eat foods from all 5 groups, but what is significant is the primary pattern - what the person mostly eats. The Southern diet is most prevalent in the southeastern US, which is also known as the "Stroke Belt", due to the higher stroke death rate there.

A Southern-style dietary pattern is characterized by fried foods, added fats,  eggs, organ meats (such as liver or giblets), processed meats (e.g. bacon, hotdogs, cold cuts), and sugar-sweetened beverages. A plant-based or Mediterranean dietary pattern is rich in fruits, vegetables, seeds, nuts, whole grains, legumes (beans), and fish, and low in processed meats, added fats, and fried foods.

The bottom line here is that what you eat has an effect on your health, including heart health. Best is a diet rich in plant-based foods - which also happens to be fiber rich and best for feeding beneficial microbes in the gut. Try to eat at least a minimum of 5 to 6 servings of fruits and vegetables each day, but more (up to 8 or 9 servings) might be even better.

From Science Daily: The Southern diet - fried foods and sugary drinks - may raise risk of sudden cardiac death

Regularly eating a Southern-style diet may increase the risk of sudden cardiac death, while routinely consuming a Mediterranean diet may reduce that risk, according to new research published today in the Journal of the American Heart Association, an open access journal of the American Heart Association.  ...continue reading "A Southern Style Diet Linked to Increased Risk of Sudden Cardiac Death"

Published on Leave a comment on Eating Fruit Linked To Lower Risk of Type 2 Diabetes

Some good news. A recent study found that eating just 2 servings (a cup) of fruit per day is associated with a 36% lower risk for type 2 diabetes after 5 years (as compared to those who eat less than 1/2 a serving) . Doesn't sound like so much fruit, but appears to have a big effect.

However, in this Australian study, the association did not hold for fruit juice. Only for eating whole fruits.

From Science Daily: People who eat a healthy diet including whole fruits may be less likely to develop diabetes

A new study finds people who consume two servings of fruit per day have 36 percent lower odds of developing type 2 diabetes than those who consume less than half a serving. The research was published in the Endocrine Society's Journal of Clinical Endocrinology & Metabolism.  ...continue reading "Eating Fruit Linked To Lower Risk of Type 2 Diabetes"

Published on Leave a comment on Eating Sardines Linked to Lower Diabetes Risk

It has long been known that eating oily fish (e.g. salmon, sardines) has health benefits for the heart. But it also looks like regularly eating sardines may be a good way to lower the risk of getting type 2 diabetes, as well as improving heart health.

In a study (conducted in Spain) 152 persons at risk for developing type 2 diabetes ("pre-diabetes") were randomly assigned to one of 2 groups for 1 year: Group 1 regularly ate sardines +  followed a diabetes preventive diet, or Group 2 ate the same diabetes preventive diet, but without sardines. All participants were 65 years or older.

They found that after 1 year, the sardine group had greater health improvements than the non-sardine group. Fewer in the sardine group were still in the prediabetes group, and fewer had developed type 2 diabetes. The sardine group also had decreased triglycerides (good), greater increases in healthy HDL cholesterol, reduced insulin resistance, and lower blood pressure, as compared to the non-sardine group.

The sardine group also had higher taurine levels in the blood, as well as increases in nutrients linked to health benefits, including omega-3 EPA and DHA, vitamin D, and fluorine. Taurine has antioxidant and anti-inflammatory benefits.

What was their weekly consumption of sardines? They consumed 200 g of canned sardines in olive oil per week - eaten as 100 g servings twice per week. Which is a little less than eating two of the little 125 g cans of sardines in olive oil available at the grocery store. It was recommended that they eat the entire sardine, including bones, due to their rich content of calcium and vitamin D. [By the way, while the researchers don't discuss this - increased extra virgin olive oil consumption also has health benefits.]

Medscape article: Sardines Linked to Reduced Type 2 Diabetes Risk

Excerpts from Medical Xpress: Eating sardines regularly helps prevent type 2 diabetes

The health benefits of sardines and oily fish are widely known: their high levels of unsaturated fats help to regulate cholesterol levels and prevent the onset of cardiovascular diseases. However, the benefits don't end there.  ...continue reading "Eating Sardines Linked to Lower Diabetes Risk"

Published on Leave a comment on Low Iodine Levels During Pregnancy Poses Risk to the Baby

Iodine is an essential mineral for health, especially during pregnancy, because it is needed for intellectual development and thyroid functioning. For years people bought iodized table salt at the grocery store in order to make sure that they have enough iodine in the diet. However, the use of other salts (e.g. Himalayan salt) that don't have added iodine, and following a vegan or vegetarian diet can increase the risk of iodine deficiency.

A small study by Australian researchers looked at iodine levels in 2 groups of pregnant women, who were either vegan/plant-based diet participants or omnivores (eating both meat and plants). Both groups had urine with iodine levels below the World Health Organization recommended 100 µg per liter, but the vegan/plant-based group was far lower at 44 µg per liter. Those eating Himalayan salt had severely deficient levels: 23 µg per liter. The study did not look at the intellectual functioning of the infants after they were born.

How to get enough iodine in the diet? Foods containing iodine are seafood, seaweed, bread fortified with iodine, iodized salt, eggs, and dairy foods. Also, iodine supplements. Research indicates that adequate iodine intake before conception is necessary to ensure optimal maternal thyroid function during pregnancy, which is required for fetal intellectual development.

Medical Xpress: Poor iodine levels in pregnancy poses risks to fetal intellectual development

A growing number of young Australian women are at increased risk of having children born with impaired neurological conditions, due to poor iodine intake.  ...continue reading "Low Iodine Levels During Pregnancy Poses Risk to the Baby"

Published on Leave a comment on Organic Meat Less Likely To Be Contaminated By Harmful Bacteria

Well, the following findings make total sense. A recent study found that organic meat (beef, pork, chicken, turkey) is less likely to be contaminated by harmful bacteria, including multidrug resistant bacteria. These findings hold even if it is processed in a place that also processes non-organic (conventional) meat. But the best results are if organic meat is processed at a processing facility that only handles organic meat.

One interesting finding was that the type of meat processing facility also mattered. Conventional meat that is processed by a "split-processing" facility (processes both organic and conventional meat) had lower rates of multidrug resistant bacteria contamination than processing facilities that only handle conventional meat. This could be because disinfection has to take place in-between processing of organic and conventional meat batches.

This antibiotic use and resistant bacteria association has been known for years for both humans and animals. If antibiotics and other antimicrobials are avoided whenever possible, then bacteria are less likely to mutate, and there is a lower incidence of multidrug resistant microbes.

Bottom line: try to eat organically grown meat whenever possible. It's better environmentally and better for health.

From Science Daily: Organic meat less likely to be contaminated with multidrug-resistant bacteria

Meat that is certified organic by the U.S. Department of Agriculture is less likely to be contaminated with bacteria that can sicken people, including dangerous, multidrug-resistant organisms, compared to conventionally produced meat, according to a study from researchers at the Johns Hopkins Bloomberg School of Public Health.  ...continue reading "Organic Meat Less Likely To Be Contaminated By Harmful Bacteria"

Published on Leave a comment on Fish oil Supplements and Increased Risk of Atrial Fibrillation

Once again a study finds that taking supplements can be problematic. This time it's fish oil supplements for heart health. Researchers found that taking routine daily fish oil supplements was linked to an increased risk of atrial fibrillation, a heart rhythm disorder. Atrial fibrillation is linked to higher risk of stroke and death.

The international research team analyzed five studies in which people with high blood lipids (elevated plasma triglycerides) took fish oil supplements hoping that it would improve their heart health. The studies were well done, with people randomly assigned to different groups But the results turned out that instead of helping, fish oil supplements appeared to cause a problem - increased risk of atrial fibrillation.

What to do for heart health? Focus on eating a healthy diet with lots of "real" foods, similar to a Mediterranean diet. That is, a diet rich in whole grains, vegetables, fruits, legumes (beans), seeds, nuts, and fish. Avoid fast foods and highly processed foods. Get exercise (at least 2 1/2 hours per week - brisk walks count), and try to lose weight if overweight.

From Science Daily: Fish oil supplements and heart rhythm disorder: New analysis

Omega-3 supplements are associated with an increased likelihood of developing atrial fibrillation in people with high blood lipids. That's the finding of a study published today in European Heart Journal -- Cardiovascular Pharmacotherapy, a journal of the European Society of Cardiology (ESC).  ...continue reading "Fish oil Supplements and Increased Risk of Atrial Fibrillation"

Published on Leave a comment on Eating Mushrooms Associated With A Lower Risk of Cancer

Eating mushrooms has always been considered part of a healthy diet. A group of researchers, after reviewing many studies, concluded that eating mushrooms frequently is associated with a lower risk of cancer, especially breast cancer. Thus consuming mushrooms may be protective against cancer.

The Penn State College of Medicine researchers reviewed 17 studies (from 1966 to Oct 2020), all of them observational, so it doesn't prove that mushrooms are protective, but it looks promising... They think the beneficial effect is from the ergothioneine in mushrooms, an antioxidant and cellular protector, and found in a variety of mushrooms.

In 2020 the same group also published similar/almost the same review of 17 studies from 1966 to 2019. At the time they stated that the mushroom-cancer association was only observed in studies from non-western regions. Perhaps mushrooms were a bigger part of the diet in those cultures? They also said when looking at the dose and response, can see that  a "10/gram per day increase in mushroom intake was associated with a 17% lower risk of cancer", especially breast cancer.

From Medical Xpress: Higher mushroom consumption is associated with a lower risk of cancer

Next time you make a salad, you might want to consider adding mushrooms to it. That's because higher mushroom consumption is associated with a lower risk of cancer, according to a new Penn State study, published on March 16 in Advances in Nutrition.  ...continue reading "Eating Mushrooms Associated With A Lower Risk of Cancer"