Skip to content

Category: nutrition

Published on

Overall, this is further evidence that eating natural, real foods  (in moderation) and avoiding supplements is best for health. Don't want to feed any cancers. From Science Daily:

How antioxidants can accelerate cancers, and why they don't protect against them

For decades, health-conscious people around the globe have taken antioxidant supplements and eaten foods rich in antioxidants, figuring this was one of the paths to good health and a long life.Yet clinical trials of antioxidant supplements have repeatedly dashed the hopes of consumers who take them hoping to reduce their cancer risk. Virtually all such trials have failed to show any protective effect against cancer. In fact, in several trials antioxidant supplementation has been linked with increased rates of certain cancers. In one trial, smokers taking extra beta carotene had higher, not lower, rates of lung cancer.

Two cancer researchers have proposed why antioxidant supplements might not be working to reduce cancer development, and why they may actually do more harm than good. Their insights are based on recent advances in the understanding of the system in our cells that establishes a natural balance between oxidizing and anti-oxidizing compounds. These compounds are involved in so-called redox (reduction and oxidation) reactions essential to cellular chemistry.

Drs. Tuveson and Chandel propose that taking antioxidant pills or eating vast quantities of foods rich in antioxidants may be failing to show a beneficial effect against cancer because they do not act at the critical site in cells where tumor-promoting ROS (reactive oxygen species) are produced -- at cellular energy factories called mitochondria. Rather, supplements and dietary antioxidants tend to accumulate at scattered distant sites in the cell, "leaving tumor-promoting ROS relatively unperturbed," the researchers say.

Quantities of both ROS and natural antioxidants are higher in cancer cells -- the paradoxically higher levels of antioxidants being a natural defense by cancer cells to keep their higher levels of oxidants in check, so growth can continue. In fact, say Tuveson and Chandel, therapies that raise the levels of oxidants in cells may be beneficial, whereas those that act as antioxidants may further stimulate the cancer cells. Interestingly, radiation therapy kills cancer cells by dramatically raising levels of oxidants. The same is true of chemotherapeutic drugs -- they kill tumor cells via oxidation.

Published on

Some good foods to eat for their health benefits. The following articles are from Science Daily:

Almonds reduce the risk of heart disease, research shows

Eating almonds can reduce the risk of heart disease by keeping blood vessels healthy, research has shown. Research found that they significantly increase the amount of antioxidants in the blood stream, reduce blood pressure and improve blood flow. These findings add weight to the theory that Mediterranean diets with lots of nuts have big health benefits... "Our study confirms that almonds are a superfood. Previous studies have shown that they keep your heart healthy, but our research proves that it isn't too late to introduce them into your diet -- adding even a handful (around 50g) every day for a short period can help.

Could grapefruit be good for your kidneys?

A natural product found in grapefruit can prevent kidney cysts from forming, new research indicates. Naringenin, which is also present in other citrus fruits, has been found to successfully block the formation of kidney cysts, an effect that occurs in polycystic kidney disease, by regulating the PKD2 protein responsible for the condition. With few treatments currently available, symptoms include high blood pressure and loss of kidney function, and lead to the need for dialysis.

More evidence that dark chocolate is good for you. From Science Daily:

Polyphenols could yield small benefit for people with PAD

In a small study, people with artery problems in their legs (peripheral artery disease) walked a little longer and farther when they ate dark chocolate -- a food rich in polyphenols.The authors suggest that compounds found in cocoa -- polyphenols -- may reduce oxidative stress and improve blood flow in peripheral arteries....Many other polyphenol-rich foods would offer less added sugar, saturated fats, and calories than dark chocolate, such as cloves, dried peppermint, celery seed, capers, and hazelnuts, to name a few.

Published on

But I wonder if the results would be different if the only processed meat (cold cuts, salami, prosciutto) you ate came from antibiotic, hormone, additive, and nitrate-free meat. From Science Daily:

Processed red meat linked to higher risk of heart failure, death in men

Men who regularly eat moderate amounts of processed red meat such as cold cuts (ham/salami) and sausage may have an increased risk of heart failure incidence and a greater risk of death from heart failure. 

Processed meats are preserved by smoking, curing, salting or adding preservatives. Examples include cold cuts (ham, salami), sausage, bacon and hot dogs."Processed red meat commonly contains sodium, nitrates, phosphates and other food additives, and smoked and grilled meats also contain polycyclic aromatic hydrocarbons, all of which may contribute to the increased heart failure risk," said Alicja Wolk, D.M.Sc., senior author of the study and professor in the Division of Nutritional Epidemiology at the Institute of Environmental Medicine, Karolinska Institutet in Stockholm, Sweden. "Unprocessed meat is free from food additives and usually has a lower amount of sodium."

The Cohort of Swedish Men study -- the first to examine the effects of processed red meat separately from unprocessed red meat -- included 37,035 men 45-79 years old with no history of heart failure, ischemic heart disease or cancer. 

After almost 12 years of follow-up, researchers found:  - Men who ate the most processed red meat had more than a 2-fold increased risk of death from heart failure compared to men in the lowest category. - For each 50 gram (e.g. 1-2 slices of ham) increase in daily consumption of processed meat, the risk of heart failure incidence increased by 8 percent and the risk of death from heart failure by 38 percent. - The risk of heart failure or death among those who ate unprocessed red meat didn't increase.

"To reduce your risk of heart failure and other cardiovascular diseases, we suggest avoiding processed red meat in your diet, and limiting the amount of unprocessed red meat to one to two servings per week or less," said Joanna Kaluza, Ph.D., study lead author and assistant professor in the Department of Human Nutrition at Warsaw University of Life Sciences in Poland. "Instead, eat a diet rich in fruit, vegetables, whole grain products, nuts and increase your servings of fish."

Published on

The reduced risk of stroke was from only a modest 20 grams of protein per day. From Science Daily:

Diet higher in protein may be linked to lower risk of stroke

People with diets higher in protein, especially from fish, may be less likely to have a stroke than those with diets lower in protein, according to a meta-analysis. The meta-analysis looked at all of the available research on the relationship between protein in the diet and the risk of stroke. Seven studies with a total of 254,489 participants who were followed for an average of 14 years were included in the analysis.

"The amount of protein that led to the reduced risk was moderate -- equal to 20 grams per day," said study author Xinfeng Liu, MD, PhD, of Nanjing University School of Medicine in Nanjing, China. 

Overall, the participants with the highest amount of protein in their diets were 20 percent less likely to develop a stroke than those with the lowest amount of protein in their diets. The results accounted for other factors that could affect the risk of stroke, such as smoking and high cholesterol. For every additional 20 grams per day of protein that people ate, their risk of stroke decreased by 26 percent.

Liu noted that the analysis does not support increased consumption of red meat, which has been associated with increased stroke risk. Two of the studies were conducted in Japan, where people eat less red meat than westerners do and more fish, which has been associated with decreased risk of stroke. 

The reduced risk of stroke was stronger for animal protein than vegetable protein. Protein has the effect of lowering blood pressure, which may play a role in reducing stroke risk, Liu said.

Published on

Another study finding risks from too low vitamin D levels. From Science Daily:

Lower vitamin D level in blood linked to higher premature death rate

Researchers at the University of California, San Diego School of Medicine have found that persons with lower blood levels of vitamin D were twice as likely to die prematurely as people with higher blood levels of vitamin D.

The finding, published in the June 12 issue of American Journal of Public Health, was based on a systematic review of 32 previous studies that included analyses of vitamin D, blood levels and human mortality rates. The specific variant of vitamin D assessed was 25-hydroxyvitamin D, the primary form found in blood.

This new finding is based on the association of low vitamin D with risk of premature death from all causes, not just bone diseases."

Garland said the blood level amount of vitamin D associated with about half of the death rate was 30 ng/ml. He noted that two-thirds of the U.S. population has an estimated blood vitamin D level below 30 ng/ml."This study should give the medical community and public substantial reassurance that vitamin D is safe when used in appropriate doses up to 4,000 International Units (IU) per day," said Heather Hofflich, DO, professor in the UC San Diego School of Medicine's Department of Medicine.

The average age when the blood was drawn in this study was 55 years; the average length of follow-up was nine years. The study included residents of 14 countries, including the United States, and data from 566,583 participants.

Published on

From Medical Xpress:

Estimated risk of breast cancer increases as red meat intake increases

Higher red meat intake in early adulthood might be associated with an increased risk of breast cancer, and women who eat more legumes—such as peas, beans and lentils—poultry, nuts and fish might be at lower risk in later life, suggests a paper published BMJ today.

So far, studies have suggested no significant association between  intake and breast cancer. However, most have been based on diet during midlife and later, and many lines of evidence suggest that some exposures, potentially including dietary factors, may have greater effects on the development of breast cancer during early adulthood.

So a team of US researchers investigated the association between dietary protein sources in early adulthood and risk of breast cancer. They analysed data from 88,803 premenopausal women (aged 26 to 45) taking part in the Nurses' Health Study II who completed a questionnaire on diet in 1991. Adolescent food intake was also measured and included foods that were commonly eaten from 1960 to 1980, when these women would have been in high school. 

Medical records identified 2,830 cases of breast cancer during 20 years of follow-up.

This translated to an estimate that higher intake of red meat was associated with a 22% increased risk of breast cancer overall. Each additional serving per day of red meat was associated with a 13% increase in risk of breast cancer (12% in premenopausal and 8% in postmenopausal women).

In contrast, estimates showed a lower risk of breast cancer in postmenopausal women with higher consumption of poultry. Substituting one serving per day of poultry for one serving per day of red meat - in the statistical model - was associated with a 17% lower risk of breast cancer overall and a 24% lower risk of postmenopausal breast cancer.

Furthermore, substituting one serving per day of combined legumes, nuts, poultry, and fish for one serving per day of red meat was associated with a 14% lower risk of breast cancer overall and premenopausal breast cancer.

The authors conclude that higher red meat intake in early adulthood "may be a risk factor for breast cancer, and replacing red meat with a combination of legumes, poultry, nuts and fish may reduce the risk of breast cancer." 

Published on

A big benefit to exercising - more microbial diversity, which means a healthier gut microbiome, which means better health. From Medscape:

Exercise Linked to More Diverse Intestinal Microbiome

Professional athletes are big winners when it comes to their gut microflora, suggesting a beneficial effect of exercise on gastrointestinal health, investigators report in an article published online June 9 in Gut.

DNA sequencing of fecal samples from players in an international rugby union team showed considerably greater diversity of gut bacteria than samples from people who are more sedentary.

Having a gut populated with myriad species of bacteria is thought by nutritionists and gastroenterologic researchers to be a sign of good health. Conversely, the guts of obese people have consistently been found to contain fewer species of bacteria, note Siobhan F. Clarke, PhD, from the Teagasc Food Research Centre, Moorepark, Fermoy. "Our findings show that a combination of exercise and diet impacts on gut microbial diversity. In particular, the enhanced diversity of the microbiota correlates with exercise and dietary protein consumption in the athlete group," the authors write.

The investigators used 16S ribosomal RNA amplicon sequencing to evaluate stool and blood samples from 40 male elite professional rugby players (mean age, 29 years) and 46 healthy age-matched control participants. 

Relative to control participants with a high BMI, athletes and control participants with a low BMI had improved metabolic markers. In addition, although athletes had significantly increased levels of creatine kinase, they also had overall lower levels of inflammatory markers than either of the control groups.

Athletes were also found to have more diverse gut microbiota than controls, with organisms in approximately 22 different phyla, 68 families, and 113 genera. Participants with a low BMI were colonized by organisms in just 11 phyla, 33 families, and 65 genera, and participants with a high BMI had even fewer organisms in only 9 phyla, 33 families, and 61 genera.

The professional rugby players, as the investigators expected, had significantly higher levels of total energy intake than the control participants, with protein accounting for 22% of their total intake compared with 16% for control participants with a low BMI and 15% for control participants with a high BMI. When the authors looked for correlations between health parameters and diet with various microbes or microbial diversity, they found significant positive association between microbial diversity and protein intake, creatine kinase levels, and urea.

Published on

Two studies that look at the role of diet, weight, and obesity in breast cancer. From Science News:

Fighting cancer with dietary changes 

Calorie restriction during treatment for breast cancer changes cellular programming in a way that lowers the chance of metastases in mice. Breast cancer patients are often treated with hormonal therapy to block tumor growth, and steroids to counteract the side effects of chemotherapy. However, both treatments can cause a patient to have altered metabolism which can lead to weight gain. In fact, women gain an average of 10 pounds in their first year of treatment. Recent studies have shown that too much weight makes standard treatments for breast cancer less effective, and those who gain weight during treatment have worse cancer outcomes.

From Medical Daily:

Breast Cancer Patients Suffering From Obesity Face Higher Death Risk Than Healthy-Weight Women

Obesity increases the risk of another cancer, which adds to the long list of life-threatening health hazards that accompany obesity. A new study reveals more evidence that obesity is a risk factor for cancer prognosis and its development, which will be presented at the annual meeting of the American Society of Clinical Oncology (ASCO) in Chicago on May 30.

Researchers found that out of the 80,000 women in the study who had early stage breast cancer, obesity increased the risk of death by 34 percent for women who were pre-menopausal and were susceptible to higher levels of the hormone estrogen.

"No matter how we look at it, obesity is slated to replace tobacco as the leading modifiable risk for cancer," Dr. Clifford Hudis, ASCO president and chief of Memorial Sloan Kettering Cancer Center's Breast Cancer Medicine Service in New York, announced at a news conference.

Fat tissue produces an excess amount of estrogen, and those with increased levels have been associated with the risk of breast cancer. Obese women unquestionably have more fat tissue, which is why their estrogen levels are naturally higher. This leads to a more rapid growth of estrogen-responsive breast tumors. Obese patients also have increased level of insulin and insulin-like growth factor-1, which has been known to promote the development of tumor tissue.

They did find, as they had expected, there was no link between obesity and breast cancer death risk among women who were postmenopausal and either had an estrogen receptor positive or estrogen receptor negative breast cancer. This meant the tumors did not rely on estrogen to grow at a time in a woman’s life when her estrogen levels are fairly low.

Obesity has been linked to an increased risk of many other common cancers as well, which include colon, pancreas, esophagus, kidney, thyroid, gallbladder, and endometrium. Endometrial cancer is found within the lining of the uterus, and those who are obese increase risk by up to 40 percent.

Published on

Please note that in the following study 200 grams is a measure of weight, and a little over a cup of many fruits and vegetables. Some examples: blueberries 1 cup=190 grams, green peas 1 cup=145 grams, but young salad greens 1 cup=20 grams. From Medical Daily:

Consuming Up To 200 Grams Of Fruits And Vegetables Will Decrease Your Stroke Risk

It’s not surprising that fruits and vegetables are the key to various health benefits, and now researchers are emphasizing their importance for reducing the risk of stroke.

In the study, researchers found that the stroke risk declined by 32 percent for the participants who ate 200 grams of fruit per day — and decreased by 11 percent for every 200 grams of daily vegetables. “Improving diet and lifestyle is critical for heart and stroke risk reduction in the general population,” Dr. Yan Qu, senior study author and director of the intensive care unit at Qingdao Municipal Hospital in China, said in a news release. “In particular, a diet rich in fruits and vegetables is highly recommended because it meets micronutrient and macronutrient and fiber requirements without adding substantially to overall energy requirements.”

Authors of the study reviewed 20 studies over the course of 19 years that involved over 760,000 people throughout the U.S., Asia, and Europe. The beneficial effects of fruits and vegetables were apparent across the board in both men and women. 

 

Published on

This study was done on mice, but it would be great if it also holds true for human eyes. Another benefit from daily drinking of coffee! From Science Daily:

A cup of coffee a day may keep retinal damage away, study shows

Aside from java's energy jolt, food scientists say you may reap another health benefit from a daily cup of joe: prevention of deteriorating eyesight and possible blindness from retinal degeneration due to glaucoma, aging and diabetes.

Raw coffee is, on average, just 1 percent caffeine, but it contains 7 to 9 percent chlorogenic acid (CLA), a strong antioxidant that prevents retinal degeneration in mice, according to a Cornell study published in theJournal of Agricultural and Food Chemistry (December 2013).

The retina is a thin tissue layer on the inside, back wall of the eye with millions of light-sensitive cells and other nerve cells that receive and organize visual information. It is also one of the most metabolically active tissues, demanding high levels of oxygen and making it prone to oxidative stress. The lack of oxygen and production of free radicals leads to tissue damage and loss of sight.

In the study, mice eyes were treated with nitric oxide, which creates oxidative stress and free radicals, leading to retinal degeneration, but mice pretreated with CLA developed no retinal damage.

Previous studies have shown that coffee also cuts the risk of such chronic diseases as Parkinson's, prostate cancer, diabetes, Alzheimer's and age-related cognitive declines.