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Category: nutrition

Published on Leave a comment on Vitamin D and Breast Cancer

Vitamin D deficiency has been implicated in a variety of cancers (here, here, and here). Now a study found that vitamin D levels are linked to the long-term outcome in women with breast cancer. Researchers found that after 7 years, women with the highest levels of vitamin D had about a 30 percent better likelihood of survival from breast cancer than women with the lowest levels of vitamin D, The study put women into one of three groups based on their levels of vitamin D (as measured in the blood 2 months after the initial breast cancer diagnosis): deficient - levels below 20.0 ng/mL; insufficient - 20.0 to 29.9 ng/mL; and sufficient - greater than or equal to 30.0 ng/mL. They found that almost half of the women were vitamin D deficient, and another third were insufficient.

The researchers said the findings "provide compelling observational evidence for inverse associations between vitamin D levels and risk of breast cancer progression and death". In other words, the higher the vitamin D levels, the better the outcome. NOTE: Good vitamin D levels can usually be obtained with one 1000 IU supplement of vitamin D3 per day. Or expose bare skin to sunlight - after all, it is called the "sunshine vitamin". From Medical Xpress:

Higher vitamin D levels associated with better outcomes in breast cancer survivors

Women with higher vitamin D levels in their blood following a breast cancer diagnosis had significantly better long-term outcomes, according to new research from Kaiser Permanente and Roswell Park Cancer Institute....Vitamin D is a nutrient best known for its role in maintaining healthy bones; conversely, vitamin D deficiency has been associated with the risk for several cancers.

Common sources of vitamin D include sun exposure, fatty fish oils, vitamin supplements, and fortified milks and cereals. While the mechanisms for how vitamin D influences breast cancer outcomes are not well understood, researchers believe it may be related to its role in promoting normal mammary-cell development, and inhibiting the reproduction of and promoting the death of cancer cells.

"We found that women with the highest levels of vitamin D levels had about a 30 percent better likelihood of survival than women with the lowest levels of vitamin D," said Lawrence H. Kushi, ScD....principal investigator of Kaiser Permanente's Pathways study of breast cancer survivorship. The current study included 1,666 Pathways study members who provided samples between 2006 and 2013....had a diagnosis of invasive breast cancer in 2006. Participants provided blood samples within two months of diagnosis and answered questions about diet, lifestyle and other risk factors, with follow-ups at six months and at two, four, six and eight years.

"With the extremely rich data sources from a large sample size, we were able to prospectively analyze three major breast cancer outcomes—recurrence, second primary cancer and death," said Song Yao, PhD, associate professor of oncology at Roswell Park Cancer Institute and the study's lead author....In addition to lower overall mortality among all breast cancer survivors studied, the researchers found even stronger associations among premenopausal women in the highest third of vitamin D levels for breast-cancer-specific (63 percent better), recurrence-free (48 percent better) and invasive-disease-free survival (42 percent better), during a median follow up of seven years. [Original study]

Published on Leave a comment on Emulsifiers in Processed Food Linked to Cancer?

An earlier post discussed how emulsifiers (which are added to most processed foods to aid texture and extend shelf life) can alter the the community of microbes that live in our gut (gut microbiota) in such a way as to cause intestinal inflammation. Now the same researchers found that regular consumption of emulsifiers alter intestinal bacteria in a manner that promotes low-grade intestinal inflammation and possibly colorectal cancer.

The emulsifiers used in the study were the commonly used carboxymethylcellulose and polysorbate-80, but some others are soy lecithin, carrageenan, and polyglycerol ester. Processed foods often contain several emulsifiers, and while food regulations limit the amount of each emulsifier present in a particular food product to 1% to 2%, they don’t restrict the number of emulsifiers allowed. The study was done in mice, but the researchers tried to model the level of exposure of humans who eat a lot of processed food. From Science Daily:

Common food additive promotes colon cancer in mice

Emulsifiers, which are added to most processed foods to aid texture and extend shelf life, can alter intestinal bacteria in a manner that promotes intestinal inflammation and colorectal cancer, according to a new study. The findings, published in the journal Cancer Research, show regular consumption of dietary emulsifiers in mice exacerbated tumor development....There is increasing awareness that the intestinal microbiota, the vast, diverse population of microorganisms that inhabits the human intestines, play a role in driving colorectal cancer.

The microbiota is also a key factor in driving Crohn's disease and ulcerative colitis, the two most common forms of inflammatory bowel disease (IBD). IBD is known to promote colon tumorigenesis and gave rise to the term "colitis-associated cancer." Low-grade inflammation, a condition more prevalent than IBD, was shown to be associated with altered gut microbiota composition and metabolic disease and is observed in many cases of colorectal cancer. These recent findings suggest dietary emulsifiers might be partially responsible for this association.

Previous reports by the Georgia State research team suggested that low-grade inflammation in the intestine is promoted by consumption of dietary emulsifiers, which are detergent-like molecules incorporated into most processed foods that alter the composition of gut microbiota. The addition of emulsifiers to food seems to fit the time frame and had been shown to promote bacterial translocation across epithelial cells. Viennois and Chassaing hypothesized that emulsifiers might affect the gut microbiota in a way that promotes colorectal cancer. They designed experiments in mice to test this possibility.

In this study, the team fed mice with two very commonly used emulsifiers, polysorbate 80 and carboxymethylcellulose, at doses seeking to model the broad consumption of the numerous emulsifiers that are incorporated into the majority of processed foods. Researchers observed that consuming emulsifiers drastically changed the species composition of the gut microbiota in a manner that made it more pro-inflammatory, creating a niche favoring cancer induction and development. Alterations in bacterial species resulted in bacteria expressing more flagellin and lipopolysaccharide, which activate pro-inflammatory gene expression by the immune system.

Published on Leave a comment on Low Vitamin D Levels and Bladder Cancer

Another study finding a link with low levels of vitamin D and a health problem - this time an increased risk of bladder cancer. Vitamin D is frequently called the "sunshine vitamin" because sunlight is the best source of vitamin D (our body makes vitamin D3 from sunlight exposure on our bare skin). If you take vitamin D supplements, look for vitamin D3 (rather than D2). From Medical Xpress:

Low vitamin D levels linked to increased risk of bladder cancer

Vitamin D deficiency is associated with an increased risk of developing bladder cancer, according to a systematic review of seven studies presented today at the Society for Endocrinology annual conference in Brighton. Though further clinical studies are needed to confirm the findings, the study adds to a growing body of evidence on the importance of maintaining adequate vitamin D levels.

Vitamin D, which is produced by the body through exposure to sunshine, helps the body control calcium and phosphate levels. Vitamin D can also be obtained from food sources such as fatty fish and egg yolks. Previous studies have linked vitamin D deficiency with a host of health problems including cardiovascular disease, cognitive impairment, autoimmune conditions, and cancer.

In this work, researchers from the University of Warwick and University Hospital Coventry and Warwickshire, Coventry and the investigated the link between vitamin D and bladder cancer risk. They reviewed seven studies on the topic which ranged from having 112 to 1125 participants each. Five out of the seven studies linked low vitamin D levels to an increased risk of bladder cancer.

In a separate experiment, the researchers then looked at the cells that line the bladder, known as transitional epithelial cells, and found that these cells are able to activate and respond to vitamin D, which in turn can stimulate an immune response. According to lead author of the study Dr Rosemary Bland, this is important because the immune system may have a role in cancer prevention by identifying abnormal cells before they develop into cancer. "....our work suggests that low levels of vitamin D in the blood may prevent the cells within the bladder from stimulating an adequate response to abnormal cells," said Dr Bland. 

Published on Leave a comment on Why Eat More Than Ten Servings of Fruits and Vegetables Daily?

  Eating lots of fruits and vegetables (more than 10 servings a day!)  is linked to better cognitive functioning in both normal weight and overweight adults (both young and older adults), and may delay the onset of cognitive decline that occurs with aging and also dementia. Overweight and obese older adults with a daily fruit and vegetable consumption of less than 5 servings generally had worse cognitive functioning. Higher levels of physical activity and higher daily fruit and vegetable consumption were both associated with better cognitive functioning. Cognitive functioning generally refers to a person’s ability to reason and think, the mental processes needed to gather and process information, and all aspects of language and memory.

The York University researchers found that fruit and vegetable consumption, physical activity, and BMI or body mass index (normal, overweight, obese) all appear to interact in how a person mentally functions (cognitive functioning), especially as they age. The ideal goal as one ages is to preserve the mind. It appears that eating lots of fruits and vegetables daily (10 or more servings), being physically active (this includes daily walks), and being a healthy weight help with this goal. It helps to also be highly educated (or read books?) so that the brain has a "cognitive reserve",

Why is daily fruit and vegetable consumption (FVC) good for cognitive functioning and the brain? Studies find that daily consumption of fruits and vegetables is strongly associated with a reduced risk of cardiovascular disease, cancer, diabetes and age-related declines. They appear to be "protective" against cognitive decline. The study researchers point out that fruits and vegetables contain high quantities of vitamin C and E, fiber, micronutrients, flavonoids, beta-carotenes and other classes of phytochemicals. These are important in various ways: "they modulate detoxifying enzymes, stimulate the immune system, modulate cholesterol synthesis, and act as antibacterial, antioxidant or neuroprotective agents." NOTE: A serving of fruit is generally 1 medium fruit or 1/2 cup of fruit. A serving of vegetables is 1 cup of raw leafy greens or 1/2 cup of other vegetables. From Medical Xpress:

Healthy living linked to higher brain function, delay of dementia

It's tempting to dip into the leftover Halloween treats, but new research out of York University has found eating plenty of fruits and vegetables, combined with regular exercise, leads to better cognitive functioning for younger and older adults, and may delay the onset of dementia. York U post-doctoral fellow Alina Cohen and her team, including Professors Chris I. Ardern and Joseph Baker, looked at cross-sectional data of 45,522 participants, age 30 to 80+, from the 2012 annual component of the Canadian Community Health Survey.

What they found was that for those who are normal weight or overweight, but not obese, eating more than 10 servings of fruit and vegetable daily was linked to better cognitive functioning. When moderate exercise was added, those eating less than five servings, reported better cognitive functioning. Higher levels of physical activity were linked to the relationship between higher daily fruit and vegetable consumption and better cognitive performance. Those with higher body mass indexes, low activity levels and fruit and vegetable consumption were associated with poorer cognitive functioning.

More details from the original study in the Journal of Public Health: Physical activity mediates the relationship between fruit and vegetable consumption and cognitive functioning: a cross-sectional analysis

Results: Higher BMIs, lower PA [physical activity] and FVC [fruit and vegetable consumption] were associated with poorer cognitive functioning. Additionally, PA statistically mediated the relationship between FVC and cognitive function (Sobel test: t = −3.15; P < 0.002); and higher education levels and daily FVC were associated with better cognitive function (P < 0.001). Conclusion: Higher PA levels were associated with better cognitive functioning in younger and older adults. Also, higher daily FVC and education levels were associated with better cognitive scores.

Individuals who were normal weight or overweight and reported a FVC of >10 servings per day reported better cognitive functioning scores than those who reported <10 servings, as well as those individuals with obesity . As well, both active and inactive individuals who reported a FVC of >10 servings per day had better cognitive scores than those who consumed fewer servings. However, in those who were moderately active, individuals with a daily FVC of <5 or 5–10 servings reported better cognitive functioning than those with a daily FVC of 10 or more servings; this may have resulted because of underestimations of the number of servings of fruits and vegetables actually consumed... Thus, increasing FVC and PA levels as well as having a healthy BMI may aid in the delay of cognitive decline.

Results also indicated that higher education levels along with a daily FVC of five or more servings were associated with better cognitive functioning. Education may be assisting in the process of delaying cognitive decline by increasing cognitive reserve, the ability of the human brain to cope with damage by using different brain processes to retain the ability to function well. Cognitive reserve is developed through intellectual stimulation and translates into a higher volume of connections between neurons and stronger rates of cerebral blood flow.

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Published on 2 Comments on Pesticide Residues In Honey and Other Foods

I've been thinking a lot about pesticides in foods and pesticides in honey since the recent post about untreated lawns and bees. Research finds that untreated lawns (no pesticides of any kind) with their diversity of flowering weeds or "spontaneous flowering plants" (such as clover and dandelions) are actually great pollen and nectar sources for bees. In other words, untreated lawns are great bee habitats! We think of conventional farms as using a lot of pesticides, but that is also true of suburbia with its obsession with "perfect lawns" and gardens, with no weeds allowed. According to U.S. Fish and Wildlife Service: Up to ten times more pesticides per acre are used on suburban lawns than on conventional farms! Perhaps it's time to view clover and other "spontaneous flowering plants" as beneficial wildflowers providing food for bees, and not undesirable weeds that need eradicating with pesticides.

Thus these recent articles about pesticide residues in foods, including honey, caught my eye. Notice that conventional foods have pesticide residues, but not organic foods (or they may have much lower pesticide residues, typically due to contamination from neighboring farms). Honey is tricky - there may be pesticide residues because bees fly to pesticide contaminated areas, and also beekeepers may use pesticides for pest control when caring for their bees and bee hives. The most uncontaminated honey would be from organic beekeepers located in pristine areas, with no industry, farming, or treated lawns nearby, and who do not buy "wax starter comb". Bees forage for nectar and pollen within 2 miles from the bee hive, but may fly up to 7 miles from the bee hive. As an article in Scientific Reports pointed out: "Any agrochemical applied anywhere within a colony's extensive reach can end up back in the hive."

Note that no one knows what the long-term health effects are of ingesting foods daily with low levels of mixtures of pesticides (chronic exposure), and also of ingesting endocrine disruptors. A "cocktail effect" may occur from combined traces of different pesticides - the chemicals may be more toxic when combined than alone. We just don't know. The FDA just started testing for glyphosate residues (glyphosate is the active ingredient in Roundup) in 2016 - and this is the most heavily used pesticide in the world! Currently nearly 300 million pounds of glyphosate are applied each year on U.S. farms. Now add in all the other ways we're exposed to pesticides - both indoors and outdoors  lawns, gardens, farms), even on our treated pets. Something to think about.

A number of Kellogg and Nestle brand muesli cereals were among those tested in the following research. Muesli is a breakfast cereal of rolled oats, perhaps other grains, dried fruit, and nuts.  ...continue reading "Pesticide Residues In Honey and Other Foods"

Published on Leave a comment on Lower Lead Levels With Iron Fortified Foods

Lead exposure is a big problem for children throughout the United States and the rest of the world - whether lead from plumbing, lead paint, lead solder, and even from nearby mining. There are no safe levels of lead in children (best is zero) because it is a neurotoxicant - thus it can permanently lower IQ scores as well as other neurological effects. More lead gets absorbed if the person also has an iron deficiency than if the person has normal iron levels.

This study found that simply eating iron fortified biscuits daily lowered lead levels (and improved iron levels) in children during a several month period. Two types of iron supplements were tested, and it was found that sodium iron EDTA (which is commonly added to foods) worked better than iron sulphate. The CDC (Centers for Disease Control) recommend eating foods high in calcium, iron, and vitamin C to lower iron absorption. From Science Daily:

Iron supplements in the fight against lead

Lead is a toxic heavy metal that was added to gasoline for use in cars until as recently as 25 years ago. It is particularly harmful to the developing brains of infants, children and teenagers, and the damage it does is irreversible. The situation becomes significantly worse if people are exposed to a high level of lead at the same time as they are suffering from iron deficiency. In the small intestine, lead and iron bind to the same transport protein, which absorbs the metals into the bloodstream. If someone consumes too little iron with their food, the transporter increases its activity, and can carry lead into the bloodstream instead, leading to increased levels of the toxic heavy metal in the body and brain.

A team of researchers led by ETH professor Michael B. Zimmermann from the Laboratory of Human Nutrition have now shown in a study that fortifying food with iron produces a striking reduction in blood lead concentration in children exposed to high levels of the metal. This is the result of a trial involving over 450 children carried out by Zimmermann's former doctoral student Raschida Bouhouch and colleagues in southern Morocco.....Mining in the surrounding area meant that children of preschool and school age were exposed to an increased quantity of lead. At the same time, the level of iron in their blood was relatively low, placing them in a high-risk group.

Depending on their weight, the children were given several white-flour biscuits on a daily basis for a period of four and a half months. The biscuits were fortified with different iron preparations: some received biscuits containing a specific quantity of iron sulphate, while others received biscuits with sodium iron EDTA or sodium EDTA without iron. To test the effect of the iron supplements, some children received only placebo biscuits containing no additional iron. EDTA, which stands for ethylene diamine tetraacetic acid, forms stable complexes with iron, aiding its uptake into the bloodstream from the intestines, but it is not absorbed itself. EDTA can also bind to lead in the intestines, reducing its absorption....Sodium iron EDTA has already been used for iron fortification in foodstuffs for many years.

The researchers measured the children's blood lead concentration and iron status before and after the trial, as well as conducting tests to determine how well the children could solve cognitive tasks. The researchers were delighted to find that the biscuits fortified with iron did indeed reduce the level of lead in the blood -- specifically, by a third with sodium iron EDTA complexes and by a quarter with EDTA and iron sulphate.

Before the study began, the children's blood contained on average 4.3 micrograms of lead per decilitre. Biscuits with added sodium iron EDTA facilitated a reduction in blood lead concentration to 2.9 micrograms per decilitre. The biscuits also brought about an improvement in the children's iron status. On the other hand, the reduction in lead concentration had no effect on cognitive performance, as the researchers discovered during the corresponding tests. Although, contrary to the researchers' expectations, the children's blood lead concentration before supplementation with iron was in line with the worldwide average at 4.3 micrograms per decilitre of blood, it was still possible to achieve a considerable reduction by administering the biscuits.  

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Published on 1 Comment on Some More Benefits of Eating Chocolate

Image result for dark chocolate Great news for chocolate lovers! A review of 19 good studies (studies with people randomly assigned to different conditions) found that chocolate (whether from cocoa products, chocolate, or cocoa beverages), overall had beneficial effects on cardiometabolic health, and that it may improve lipid metabolism, and reduce inflammation and insulin resistance. This held for both men and women. The main assumption is that it is the flavanols in chocolate that has the beneficial effects on health.

From Medical Xpress: Cocoa compound linked to some cardiovascular biomarker improvements

To the tantalizing delight of chocolate lovers everywhere, a number of recent studies employing various methods have suggested that compounds in cocoa called flavanols could benefit cardiovascular health. Now a systematic review and meta-analysis of 19 randomized controlled trials (RCTs) of cocoa consumption reveals some further pieces of supporting evidence..... "We found that cocoa flavanol intake may reduce dyslipidemia (elevated triglycerides), insulin resistance and systemic inflammation, which are all major subclinical risk factors for cardiometabolic diseases."

Liu noted some limitations in the trials. All studies were small and of short duration, not all of the biomarkers tracked in these studies changed for the better, and none of the studies were designed to test directly whether cocoa flavanol consumption leads to reduced cases of heart attacks or type 2 diabetes. But taking into account some of these heterogeneities across studies, the team's meta-analysis summarizing data from 19 trials found potential beneficial effects of flavanol-rich cocoa on cardiometabolic health. There were small-to-modest but statistically significant improvements among those who ate flavanol-rich cocoa product vs. those who did not.

The greatest effects were seen among trial volunteers who ate between 200 and 600 milligrams of flavanols a day (based on their cocoa consumption). They saw significant declines in blood glucose and insulin, as well as another indicator of insulin resistance called HOMA-IR. They also saw an increase in HDL, or "good," cholesterol. Those consuming higher doses saw some of the insulin resistance benefits and a drop in triglycerides, but not a significant increase in HDL. Those with lower doses of flavanols only saw a significant HDL benefit. 

In general, Lin said, where there were benefits they were evident for both women and men and didn't depend on what physical form the flavanol-rich cocoa product was consumed in —dark chocolate vs. a beverage, for example.

Published on Leave a comment on Mediterranean Diet and Caffeine Linked to Lower Risk of Macular Degeneration

One of the dreaded afflictions of getting older is age-related macular degeneration (AMD), which is a leading cause of vision loss in Americans 60 years and older. It has no cure. Thus this study finding that eating a Mediterranean diet, and especially lots of fruit, was associated with a lower risk of macular degeneration was welcome news. They also found a protective effect from drinking caffeinated beverages - about 78 mg of caffeine per day (about one cup of coffee or one shot of espresso). A Mediterranean diet stresses eating fruits, vegetables, nuts, whole grains, legumes, fish, seeds, and olive oil. From Science Daily:

Fruit-rich Mediterranean diet with antioxidants may cut age-related macular degeneration risk by more than a third

People who closely follow the Mediterranean diet -- especially by eating fruit -- may be more than a third less likely to develop age-related macular degeneration, a leading cause of blindness, according to a study presented at AAO 2016, the 120th annual meeting of the American Academy of Ophthalmology. The study is the first to identify that caffeine may be especially protective against AMD.

Many studies have confirmed the health benefits of the Mediterranean diet, which emphasizes eating fruits, vegetables, whole grains, legumes, nuts, healthy fats and fish, and limiting red meat and butter. The diet has been shown to improve heart health and reduced risk of cancer, but there has been little research on whether its benefits can extend to eye disease. To determine this, researchers studied a Portuguese population to see whether adherence to the diet impacted people's risk of AMD. Their findings revealed a significant reduction in risk in those who ate a Mediterranean diet most frequently, and particularly among those who consumed more fruit and caffeine.

Researchers at the University of Coimbra in Portugal studied 883 people age 55 or older in the central region of the country between 2013 and 2015. Of those, 449 had AMD in its early stages before vision loss, and 434 did not have AMD. Researchers assessed their diets based on a questionnaire asking how often they ate foods associated with the Mediterranean diet. The more they ate foods associated with the diet, the higher the score, from 0-9. Those who closely followed the diet scored a 6 or greater. Their findings were as follows:

Higher diet adherence scores meant lower AMD risk Of those who did not closely follow the diet (scored below a 6), 50 percent had AMD. Of those who did closely follow the diet (scored 6 or above), only 39 percent had AMD. This represents a 35 percent lower risk compared to those who did not adhere to the diet.

Fruits were especially beneficial Researchers analyzed consumption of foods and found that people who consumed higher levels of fruit were significantly less likely to have AMD. Of those who consumed 150 grams (about five ounces) or more of fruit a day: 54.5 percent did not have AMD and 45.5 percent had AMD. Overall, people who ate that much fruit or more each day were almost 15 percent less likely to have AMD, based on an odds ratio calculation.

Caffeine and antioxidants also were protective Researchers used a computer program to analyze the participants' consumption of micronutrients, according to their answers on the questionnaire. They found higher consumption of antioxidants such as caffeine, beta-carotene and vitamins C and E was protective against AMD. Of those who consumed high levels of caffeine (about 78 mg a day, or the equivalent of one shot of espresso): 54.4 percent did not have AMD and 45.1 percent had AMD....The researchers opted to look at caffeine because it is a powerful antioxidant that is known to be protective against other conditions, such as Alzheimer's disease.

Published on Leave a comment on Eat Calcium Rich Foods, Not A Supplement

Image result for calcium rich foods, wikipedia Once again, research shows that a supplement is not beneficial and may have some health harms, while eating foods rich in the mineral or vitamin being measured has health benefits. A ten year study found that calcium supplements are not beneficial and linked to health harm - they raised the risk of atherosclerosis, as measured by "coronary artery calcification" or plaque buildup in arteries, while a diet high in calcium rich foods was linked with health benefits (a protective effect). Other studies have found a higher risk for other health problems with calcium supplements (heart attacks, kidney stones, death),

Currently an estimated 43 percent of American adults take a supplement that includes calcium. Instead, for health benefits, focus on eating calcium rich foods. Some calcium rich foods are: dairy products (milk, cheese, yogurt, kefir), sardines, salmon, broccoli, collard greens, kale, edamame, figs, oranges, white beans, okra, tofu, and almonds. From Science Daily:

Calcium supplements may damage the heart

After analyzing 10 years of medical tests on more than 2,700 people in a federally funded heart disease study, researchers at Johns Hopkins Medicine and elsewhere conclude that taking calcium in the form of supplements may raise the risk of plaque buildup in arteries and heart damage, although a diet high in calcium-rich foods appears be protective.

In a report on the research....the researchers caution that their work only documents an association between calcium supplements and atherosclerosis, and does not prove cause and effect. But they say the results add to growing scientific concerns about the potential harms of supplements....But our study adds to the body of evidence that excess calcium in the form of supplements may harm the heart and vascular system.

"The researchers were motivated to look at the effects of calcium on the heart and vascular system because studies already showed that "ingested calcium supplements -- particularly in older people -- don't make it to the skeleton or get completely excreted in the urine, so they must be accumulating in the body's soft tissues," says nutritionist John Anderson, Ph.D., professor emeritus of nutrition at the University of North Carolina at Chapel Hill's Gillings School of Global Public Health and a co-author of the report. Scientists also knew that as a person ages, calcium-based plaque builds up in the body's main blood vessel, the aorta and other arteries, impeding blood flow and increasing the risk of heart attack.

Their study focused on 2,742 of these participants who completed dietary questionnaires and two CT scans spanning 10 years apart. The participants chosen for this study ranged in age from 45 to 84, and 51 percent were female. Forty-one percent were white, 26 percent were African-American, 22 percent were Hispanic and 12 percent were Chinese. At the study's onset in 2000, all participants answered a 120-part questionnaire about their dietary habits to determine how much calcium they took in by eating dairy products; leafy greens; calcium-enriched foods, like cereals; and other calcium-rich foods....The coronary artery calcium tests were repeated 10 years later to assess newly developing or worsening coronary heart disease.

Next, the investigators focused on the differences among those taking in only dietary calcium and those using calcium supplements. Forty-six percent of their study population used calcium supplements. The researchers.....found that supplement users showed a 22 percent increased likelihood of having their coronary artery calcium scores rise higher than zero over the decade, indicating development of heart disease....Among participants with highest dietary intake of calcium -- over 1,022 milligrams per day -- there was no increase in relative risk of developing heart disease over the 10-year study period.

Excerpts from the original study (Please note:  CVD = cardiovascular disease, CAC = coronary artery calcification) in the  Journal of the American Heart Association:  Calcium Intake From Diet and Supplements and the Risk of Coronary Artery Calcification and its Progression Among Older Adults: 10‐Year Follow‐up of the Multi‐Ethnic Study of Atherosclerosis (MESA)

Recent evidence derived from randomized, controlled trials, including the Women's Health Initiative, have raised a concern for an association between calcium supplement use and increased risk for CVD events.12, 13, 14 Among calcium supplement users, a high intake of calcium greater than 1400 mg/day has been reported to be associated with higher death rates from all causes, including from CVD.15

The purported CVD risk associated with total calcium intake may depend on the source of calcium intake.3 Intake of calcium from food sources has not been shown to increase CVD risk, whereas a signal for increased risk of myocardial infarction (MI) among calcium supplement users has been reported.7 In a similar fashion, dietary calcium intake may decrease risk of kidney stones, whereas calcium supplementation may increase risk.16 One explanation for this apparent paradox may be that large boluses of calcium intake through supplements may transiently elevate serum calcium concentrations,17, 18 which, in turn, may lead to vascular calcification and other adverse health effects.

In summary, results from this long‐term study of 10 years showed a protective relationship between total calcium intake and incident coronary atherosclerosis, particularly among nonsupplement users. Even though mean total calcium intake in quintile 5 was greater than the upper limits of current recommendations, no increased risk of CAC progression was found, and the highest quintile of calcium intake actually had decreased risk of incident CAC among those without prevalent CAC at baseline. However, we found evidence that calcium supplement use was independently associated with incident CAC, whether or not we adjusted for total calcium intake.

Published on Leave a comment on Endocrine Disruptors In Fast Food

Recent research examined levels of endocrine disruptors called phthalates in people eating fast food. Researchers found evidence of a dose–response relationship between fast food intake and exposure to phthalates - the more one eats fast food, the more phthalates (actually metabolites of the phthalates) can be measured in the person's urine. Fast food consumers had higher urinary levels of the phthalates DEHP, DiNP, and BPA than those not consuming fast food (even though the differences in levels of BPA among groups were "non-significant"). This is of concern because these endocrine disruptors are linked to a number of health problems. (Earlier discussion of this research.)

DEHP, DiNP, and BPA are detected in over 90% of the population in the US, but since there are many health concerns - it is better to have lower levels than higher levels. (Zero levels would be best). Note that phthalates and BPA are quickly metabolized and excreted in urine, with elimination half-lives of less than 24 hr - which is why the study looked at what had been eaten in the last 24 hours. But this also shows that one can quickly reduce their levels in the body.

Some possible sources of phthalate contamination in fast food are: PVC tubing, vinyl gloves used for food handling, and food packaging, including beverage cans - the chemicals leach or migrate out into the food and then are ingested. (More on chemicals migrating from containers to food), Fast food was defined as food obtained from restaurants without waiter service and from pizza restaurants, as well as all carry-out and delivery food. Another excellent reason to cut back on fast food (like we don't have enough reasons already!). The following news report discusses the research. From Environmental Health Perspectives:

Phthalates in Fast Food: A Potential Dietary Source of Exposure

Many research studies have surveyed nutritional habits, but fewer have studied how food processing and packaging might introduce unwanted chemicals into foods. In this issue of EHP, researchers report that fast food consumption appears to be one source of exposure to the chemicals di(2-ethylhexyl) phthalate (DEHP) and diisononyl phthalate (DiNP).1

The authors used data from the National Health and Nutrition Examination Survey (NHANES) to estimate the percentage of individuals’ calories that came from fast food, fat intake attributable to fast food consumption, and fast food intake by food group. During NHANES interviews, respondents had reported their diet from the preceding 24 hours. Fast food was defined as food obtained from restaurants without waiter service and from pizza restaurants, as well as all carryout and delivery food.2 ....The final study population included nearly 9,000 people aged 6 years or older. Approximately one-third of people surveyed had eaten fast food in the preceding 24 hours. Study participants who ate fast food were more likely to be male, under age 40, and non-Hispanic black, and to have higher total calorie and total fat intake from fast food, compared with the general population.1

Fast food consumers had higher urinary levels of DEHP, DiNP, and BPA than non-consumers, although the differences in average urinary levels were small and for BPA were non-significant. When fast food intake was categorized by food group, DEHP metabolites were associated with intake of grains and “other” (a category that included vegetables, condiments, potato items, beverages, and more). DiNP metabolites were associated with intake of meat and grains.1

The authors also found that the associations between phthalates and fast food were not uniform across the population.1They speculate that the pronounced association they saw between fast food consumption and DEHP in black consumers could reflect higher overall consumption of fast food and/or different food choices among this population. Prior research suggests that predominately black neighborhoods in urban areas have a greater density of fast food restaurants than white neighborhoods.3

The authors point to PVC tubing, vinyl gloves used for food handling, and food packaging as possible sources of phthalate contamination in fast food. DEHP is a ubiquitous high-molecular-weight phthalate that has been removed from some products due to concerns about potential adverse health effects.5 In some cases it is being replaced with DiNP.2

The related Environmental Health Perspectives research article:  Recent Fast Food Consumption and Bisphenol A and Phthalates Exposures among the U.S. Population in NHANES, 2003–2010

Experimental animal studies demonstrate that DEHP and DiNP have endocrine-disrupting properties because of their anti-androgenic effects on the male reproductive system (National Research Council 2008). Human exposure to DEHP has been associated with adverse reproductive, neurobehavioral, and respiratory outcomes in children (Braun et al. 2013; Ejaredar et al. 2015) and metabolic disease risk factors such as insulin resistance in adolescents and adults (James-Todd et al. 2012; Attina and Trasande 2015). Though epidemiologic evidence of DiNP is less complete, recent studies report associations between exposure and similar health outcomes including adverse respiratory and metabolic outcomes in children (Bertelsen et al. 2013; Attina and Trasande 2015). BPA is also a suspected endocrine disrupter, and experimental and human evidence suggest that BPA is a reproductive toxicant (Peretz et al. 2014). In addition, prenatal BPA exposure has also been associated with adverse neurobehavioral outcomes in children (Mustieles et al. 2015).

Given the concern over chemical toxicity, it is important to identify modifiable sources of exposure that may be targeted for exposure reduction strategies. Simulated exposure modeling, observational epidemiologic studies, and intervention studies all suggest that diet is an important exposure pathway for both high-molecular-weight phthalates and BPA.....Phthalates have been shown to leach into food from PVC in materials like tubing used in the milking process, lid gaskets, food preparation gloves, conveyor belts and food packaging materials (Cao 2010;Serrano et al. 2014). In fact, an intervention study reported that urinary BPA and DEHP were reduced by 66% and 53–56%, respectively, when participants’ diets were restricted to food with limited packaging (Rudel et al. 2011). Foods high in fat, such as dairy and meat, may be more contaminated by high-molecular-weight phthalates that are more lipophilic such as DEHP (Serrano et al. 2014). Fast food may be an important source of exposure to phthalates and BPA because it is highly processed, packaged, and handled.