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Published on Leave a comment on Vegetables and Fruits Linked to Eye Health

A new study that tracked people more than 20 years found that a diet high in carotenoids - found in brightly colored fruits and vegetables (such as carrots, orange peppers, spinach, broccoli) - is linked to lower levels of macular degenaration (an age linked vision ailment).

Note that the link is found with real foods and not supplements (the researchers did not look at supplements). From Medical Xpress:

Carrots do help aging eyes, study shows

Your parents may have told you, "Eat your carrots, they're good for your eyes," and a new study suggests they were on to something. Pigments called carotenoids—which give red or orange hues to carrots, sweet potatoes and orange peppers, or deep greens to produce like spinach, broccoli and kale—may help ward off the age-linked vision ailment known as macular degeneration, researchers said.

Age-related macular degeneration (AMD) is one of the most common causes of vision loss, especially in the elderly. It affects the macula, the center part of the retina, and can lead to declines in sharp central vision and even blindness, experts say. 

Scientists have already linked a variety of factors to the condition including genetics, smoking and nutrition, said Bernstein, who was not involved in the new study. Prior research has produced mixed findings about links between carotenoids and macular degeneration, the researchers said. 

In the new study, Wu's team looked at data from health surveys that tracked people aged 50 and older—more than 63,000 women and almost 39,000 men—from 1984 or 1986 until 2010. Participants were all nurses and other health professionals. Overall, about 2.5 percent of study participants developed either intermediate or advanced forms of the eye condition during the years of the study.

Wu's team found that people who consumed the very highest levels of carotenoids known as lutein and zeaxanthin had a 40 percent lower risk of the advanced form of AMD compared to those who ate the veryleast. " Other carotenoids, including beta cryptoxanthin, alpha carotene and beta carotene, may also play protective roles," Wu added. People who consumed the very highest amount of these carotenoids—found in foods such as carrots and sweet potato—had a 25 to 35 percent lower risk of the advanced form of the illness, the findings showed.

Researchers did not find any link between the carotenoids and the intermediate form of macular degeneration, however. Lutein is found in eggs and dark leafy vegetables including broccoli, kale and spinach, Bernstein said. Zeaxanthin is harder to find in the diet, he said, but you can get it from corn, orange peppers and goji berries. Wu noted that both lutein and zeaxanthin concentrate in the macula, where they are thought to protect it from damage from oxygen and light.

Bernstein cautioned that the study has some weaknesses. It's based on people's recollections of their diets, he said, and doesn't examine the levels of the carotenoids that actually made it into their bodies and eyes. Still, he praised the research.... However, he said, a diet high in fruits and vegetables is important, especially colorful vegetables. Consume several servings a day, he advised.

Published on Leave a comment on Don’t Feed Melanoma

This study, even though done on mice, reinforces previous research that taking antioxidant supplements are linked to higher rates of cancer or the spread of cancer (metastases). Here it is linked to the spread of metastatic skin cancer. The researchers say that the overall conclusion from the various studies is that antioxidants protect healthy cells from free radicals that can turn them into malignancies, but may also protect a tumor once it has developed. They also suggest that suntan lotions and skin lotions containing vitamin E and beta-carotene may have the same negative effect and are now studying that possibility. However, note that many, many studies find that eating foods does NOT find negative effects, but only beneficial ones for health. The October 5, 2015 post also discussed why supplements containing large doses of antioxidants (such as beta-carotene) don't work, and can even cause harm. Bottom line: Eat fruits and vegetables daily for numerous health benefits, but skip the antioxidant supplements. From Science Daily:

Antioxidants cause malignant melanoma to metastasize faster

Antioxidants can double the rate of melanoma metastasis in mice, new research shows. The results reinforce previous findings that antioxidants hasten the progression of lung cancer. People with cancer or an elevated risk of developing the disease should avoid nutritional supplements that contain antioxidants, the researchers say.

Researchers at Sahlgrenska Academy, University of Gothenburg, demonstrated in January 2014 that antioxidants hastened and aggravated the progression of lung cancer. Mice that were given antioxidants developed additional and more aggressive tumors. Experiments on human lung cancer cells confirmed the results. Given well-established evidence that free radicals can cause cancer, the research community had simply assumed that antioxidants, which destroy them, provide protection against the disease. Found in many nutritional supplements, antioxidants are widely marketed as a means of preventing cancer. Because the lung cancer studies called the collective wisdom into question, they attracted a great deal of attention.

The follow-up studies at Sahlgrenska Academy have now found that antioxidants double the rate of metastasis in malignant melanoma, the most perilous type of skin cancer. Science Translational Medicine published the findings on October 7. "As opposed to the lung cancer studies, the primary melanoma tumor was not affected," Professor Bergö says. "But the antioxidant boosted the ability of the tumor cells to metastasize, an even more serious problem because metastasis is the cause of death in the case of melanoma. The primary tumor is not dangerous per se and is usually removed."

Experiments on cell cultures from patients with malignant melanoma confirmed the new results. "We have demonstrated that antioxidants promote the progression of cancer in at least two different ways," Professor Bergö says. The overall conclusion from the various studies is that antioxidants protect healthy cells from free radicals that can turn them into malignancies but may also protect a tumor once it has developed.

Avoid supplements: Taking nutritional supplements containing antioxidants may unintentionally hasten the progression of a small tumor or premalignant lesion, neither of which is possible to detect. "Previous research at Sahlgrenska Academy has indicated that cancer patients are particularly prone to take supplements containing antioxidants," Dr. Bergö says. Our current research combined with information from large clinical trials with antioxidants suggests that people who have been recently diagnosed with cancer should avoid such supplements."

The role of antioxidants is particularly relevant in the case of melanoma, not only because melanoma cells are known to be sensitive to free radicals but because the cells can be exposed to antioxidants by non-dietary means as well. "Skin and suntan lotions sometimes contain beta carotene or vitamin E, both of which could potentially affect malignant melanoma cells in the same way as antioxidants in nutritional supplements," Professor Bergö says. How antioxidants in lotions affect the course of malignant melanoma is currently being explored. "We are testing whether antioxidants applied directly to malignant melanoma cells in mice hasten the progression of cancer in the same way as their dietary counterparts," Professor Bergö says. 

Published on Leave a comment on Chemicals Migrate From Containers to Food

 More and more studies are finding negative health effects from hormone disrupting chemicals (which we are exposed to every single day, and subsequently which are in all of us), such as parabens, phthalates, Bisphenol-A (BPA), and chemical substitutes for BPA such as Bisphenol-S (BPS) and BPF.  The last post had some recent studies that looked at health effects of hormone disrupting chemicals. The following article points out some of the many difficulties in developing packaging that is safe and doesn't leach endocrine disrupting chemicals or even other chemicals.

We generally focus on hormone disrupting chemicals in plastic bottles or metal cans (which their epoxy liners), but other parts of packaging may (or may not) also leach chemicals. Some leaching may occur with the adhesives used to seal foil pouches, and the polypropylene inner layers also may leach stabilizers. Glass jars are OK, but jar lids may be equipped with BPA-based epoxy liners and/or gaskets that leach plasticizers. Greaseproof wrappers may leach poly- and perfluorinated compounds used to make some packaging greaseproof (may occur if packaging is from India and China - because it is legal to import into USA and use).  Some ceramic kitchenware - the glazes used in artisanal pottery and older mass produced ceramics may leach toxic metals, especially lead. There can even be "offset migration" which occurs when the printed outer surface of food packaging transfers chemicals to the inner food-contact surface.  Whew...

Bottom line: Even BPA alternatives (labeled BPA-free) should be viewed as the same as BPA (as endocrine disruptors) - in other words, currently there are no good BPA substitutes. Read labels and try to minimize plastics in personal care products (e.g., lotion, fragrances) and your food if possible (e.g., choose glass, stainless steel, wax paper, aluminum foil). This is especially important during pregnancy.  Don't microwave food in a plastic dish or container, or covered with plastic wrap. Eat fresh foods and try to avoid soda cans and other packaged, processed foods, especially in plastic containers or metal cans. From Environmental Health Perspectives: A Hard Nut to Crack: Reducing Chemical Migration in Food-Contact Materials

When we buy food, we’re often buying packaging, too. From cherries to Cheez-It® crackers, modern foods are processed, transported, stored, and sold in specialized materials that account, on average, for half the cost of the item, according to Joseph Hotchkiss, a professor in Michigan State University’s School of Packaging. Consumer-level food packaging serves a wide range of functions, such as providing product information, preventing spoilage, and protecting food during the journey from production to retail to pantry, fridge, or freezer. That’s why food producers lavish so much time and money on it.

But what happens when these valuable and painstakingly engineered containers leach chemicals and other compounds into the food and drink they’re designed to protect? Such contamination is nearly ubiquitous; it happens every day, everywhere packaged food is found, with all common types of packaging, including glass, metal, paper, and plastic. Even as awareness of the issue grows, large-scale solutions that are scientifically and financially viable remain out of reach. The challenges in reaching them are many.  ...continue reading "Chemicals Migrate From Containers to Food"

Published on Leave a comment on More Negative News About Hormone Disrupting Chemicals

More and more studies are finding negative health effects from hormone disrupting chemicals (which we are exposed to every single day, and subsequently which are in all of us), such as parabens, phthalates, Bisphenol-A (BPA), and chemical substitutes for BPA such as Bisphenol-S (BPS) and BPF. The following are a few recent studies and one article from my files. Also check out the other endocrine disrupting chemical studies I've posted (SEARCH: 'endocrine disruptors', and 'phthalates').

Bottom line: Read labels and try to minimize plastics in personal care products (e.g., lotion) and your food if possible (e.g., choose glass, stainless steel, wax paper, aluminum foil). This is especially important during pregnancy.  Even BPA alternatives (labeled BPA-free) should be viewed as the same as BPA - as endocrine disruptors. In other words, currently there are no good BPA substitutes. Don't microwave food in a plastic dish or container, or covered with plastic wrap. Eat fresh foods rather than packaged, processed foods. From Newsweek:

BPA Is Fine, If You Ignore Most Studies About It

Bisphenol-A (BPA) is either a harmless chemical that’s great for making plastic or one of modern society’s more dangerous problems. Depends whom you ask. BPA is in many types of plastics and the epoxy resins that line most aluminum cans, as well as thermal papers like receipts. It is an endocrine disruptor that mimics estrogen, a hormone especially important in sexual development, and the fact that it’s all over the place worries many people. Newsweek spoke with about 20 scientists, leaders in the field of BPA research, and the majority say it is likely (though not certain) that the chemical plays a role in a litany of health concerns: obesity, diabetes, problems with fertility and reproductive organs, susceptibility to various cancers and cognitive/behavioral deficits like ADHD.  ...continue reading "More Negative News About Hormone Disrupting Chemicals"

Published on Leave a comment on Regular Exercise and Asthma Symptoms

Years ago people with asthma were told to limit their exercise, for fear it would set off an asthma attack. Now research suggests that the best thing you can do for asthma (to control symptoms) is to get regular exercise year round - here 30 minutes per day, whether walking, biking, or other moderate activities.

From Science Daily: Just 30 minutes a day: Regular exercise relieves asthma symptoms

Millions of people suffer from asthma. Many report having poor control of their symptoms. Fortunately, new research shows there is a simple antidote: 30 minutes of exercise a day, year-round.

In a study recently published in BMJ Open Respiratory Research, experts from Concordia University, the Hôpital du Sacré-Coeur de Montréal and several other institutions analyzed the exercise habits of 643 participants who had been diagnosed with asthma. Results were overwhelmingly clear: those who engaged in optimal levels of physical activity on a regular basis were nearly two-and-a-half times more likely to have good control of their symptoms, compared with those who did no exercise. The workout doesn't have to be strenuous...."Just 30 minutes a day of walking, riding a bike, doing yoga -- anything active, really -- can result in significant reduction of asthma symptoms."

Traditionally, people with the condition have been discouraged from exercising because of a belief that it triggers shortness of breath and attacks. Bacon explains that simple precautionary measures can be taken to avoid the discomforts that can be caused by physical activity. "The issue of exercise-induced bronchospasm is real -- but if you use your releaver medication, blue puffer, before you exercise, and then take the time to cool down afterwards, you should be okay," he says. "Even if you have asthma, there's no good reason not to get out there and exercise."

That's a message Bacon hopes resonates. Within his sample group of 643 individuals, a whopping 245 reported doing no physical activity. Only 100 said they engaged in the optimal 30 minutes a day...."We need to keep in mind that doing something is better than nothing, and doing more is better than less. Even the smallest amount of activity is beneficial."...."Our study shows that those who were able to engage in physical activity on a regular basis year-round benefit most," says Bacon. If necessary, he suggests finding an indoor place to move, whether it's the gym, a staircase or a shopping mall.

Published on Leave a comment on Lots of Diverse Bacteria On Fresh Produce

 There has been tremendous concern in recent years over pathogenic bacteria (such as Salmonella and Escherichia coli) found on raw fruits and vegetables. But what about nonpathogenic bacteria? Aren't some of the benefits of eating raw fruits and vegetables the microbes found on them? What actually is on them?

The following research using modern genetic analysis (16 S rRNA gene pyrosequencing) is from 2013, but very informative and the only study that I could find of its kind. The results suggest that humans are exposed to substantially different bacteria depending on the types of fresh produce they consume, with differences between conventionally and organically farmed varieties contributing to this variation.

While each of the 11 produce types studies harbored different microbial communities, the most common (abundant) across all samples were: Enterobacteriaceae [30% (mean)], Bacillaceae (4.6%), and Oxalobacteraceae (4.0%). Earlier studies also suggested that non-pathogenic microbes may interact with and inhibit microbial pathogens found on produce surfaces. Bottom line: eat a variety of raw fruits and vegetables to get exposed to a variety of non pathogenic microbes.

From Science Daily: Diverse bacteria on fresh fruits, vegetables vary with produce type, farming practices

Fresh fruit and vegetables carry an abundance of bacteria on their surfaces, not all of which cause disease. In the first study to assess the variety of these non-pathogenic bacteria, scientists report that these surface bacteria vary depending on the type of produce and cultivation practices. The results are published March 27 in the open access journal PLOS ONE by Jonathan Leff and Noah Fierer at the University of Colorado, Boulder.

The study focused on eleven produce types that are often consumed raw, and found that certain species like spinach, tomatoes and strawberries have similar surface bacteria, with the majority of these microbes belonging to one family. Fruit like apples, peaches and grapes have more variable surface bacterial communities from three or four different groups. The authors also found differences in surface bacteria between produce grown using different farming practices.

The authors suggest several factors that may contribute to the differences they observed, including farm locations, storage temperature or time, and transport conditions. These surface bacteria on produce can impact the rate at which food spoils, and may be the source of typical microbes on kitchen surfaces. Previous studies have shown that although such microbes don't necessarily cause disease, they may still interact with, and perhaps inhibit the growth of disease-causing microbes. The results of this new research suggest that people may be exposed to substantially different bacteria depending on the types of produce they consume.

Excerpts of the actual study from PLoS One:  Bacterial Communities Associated with the Surfaces of Fresh Fruits and Vegetables

Fresh fruits and vegetables can harbor large and diverse populations of bacteria. However, most of the work on produce-associated bacteria has focused on a relatively small number of pathogenic bacteria....Our results demonstrated that the fruits and vegetables harbored diverse bacterial communities, and the communities on each produce type were significantly distinct from one another. However, certain produce types (i.e., sprouts, spinach, lettuce, tomatoes, peppers, and strawberries) tended to share more similar communities as they all had high relative abundances of taxa belonging to the family Enterobacteriaceae when compared to the other produce types (i.e., apples, peaches, grapes, and mushrooms) which were dominated by taxa belonging to the Actinobacteria, Bacteroidetes, Firmicutes, and Proteobacteria phyla. ...Taken together, our results suggest that humans are exposed to substantially different bacteria depending on the types of fresh produce they consume with differences between conventionally and organically farmed varieties contributing to this variation.

Fresh produce, including apples, grapes, lettuce, peaches, peppers, spinach, sprouts, and tomatoes, are known to harbor large bacterial populations [1]–[7], but we are only just beginning to explore the diversity of these produce-associated communities. We do know that important human pathogens can be associated with produce (e.g., L. monocytogenes, E. coli, Salmonella), and since fresh produce is often consumed raw, such pathogens can cause widespread disease outbreaks [8]–[11]. In addition to directly causing disease, those microbes found in produce may have other, less direct, impacts on human health. Exposure to non-pathogenic microbes associated with plants may influence the development of allergies [12],and the consumption of raw produce may represent an important means by which new lineages of commensal bacteria are introduced into the human gastrointestinal system. 

Although variable, taxonomic richness levels differed among the eleven produce types with richness being highest on peaches, alfalfa sprouts, apples, peppers, and mushrooms and lowest on bean sprouts and strawberries (Fig. 1). Bacterial communities were highly diverse regardless of the produce type with between 17 and 161 families being represented on the surfaces of each produce type. However, the majority of these families were rare; on average, only 3 to 13 families were represented by at least two sequences per produce type.

Furthermore, pairwise tests revealed that the community composition on the surface of each produce type differed significantly from one another. Still, certain produce types shared more similar community structure than others. On average, tree fruits (apples and peaches) tended to share communities that were more similar in composition than they were to those on other produce types, and produce typically grown closer to the soil surface (spinach, lettuce, tomatoes, and peppers) shared communities relatively similar in composition. Surface bacterial communities on grapes and mushrooms were each strongly dissimilar from the other produce types studied.

Published on Leave a comment on Forget the Pills, Eat the Vegetables Instead

An article that discusses why supplements containing large doses of antioxidants, or beta-carotene, or even vitamin megadoses  doesn't work, and can even cause harm, while eating actual foods such as fruits and vegetables has many health benefits. This is what a number of the studies I've been posting also found (especially with health benefits from eating fish and not from fish oil). go ahead and throw out the megadose supplements, and instead eat lots of fruits and vegetables. Remember fruits and vegetables contain a complex mix of nutrients and feed our microbial communities, as well as having microbes on them. From Medical Xpress:

Forget the antioxidant pills; just stick with veggies

Why just stick to eating fruits and veggies when you can get an extra boost from supplements that put good things like antioxidants into a handy pill? And that seems like it should be a good idea. If the antioxidants that occur naturally in our food, like broccoli and carrots, are good for us, a supplement with the same thing must also be good. But that's not quite true.

Antioxidants are touted as protectors of our health because they eliminate free-radicals that damage molecules in cells and tissues by grabbing electrons from them, making those molecules, in turn, unstable....On this basis, a group of scientists proposed in 1981 the creation of a nutritional supplement to fight free-radicals. They reasoned that since many observational epidemiological studies had shown that people who eat lots of vegetables are at lower risk of colon cancer, heart disease and many other bad conditions, then the "active" ingredient should be identified and put into a pill. They thought that it must be beta-carotene, which helps make carrots orange, because it's an antioxidant.

But in the late 1980s, two intervention trials, one in Seattle and the other in Finland, started....For the Seattle trial, approximately 18,000 men and women were randomized in 1988 to receive either a tablet containing beta-carotene or a tablet containing no active ingredient, which is the famous placebo. The plan was to follow the men and women for 10 years; the researchers hypothesized they would observe a lower lung cancer risk in the beta-carotene tablet group, hopefully much lower. But the opposite happened and the trial had to be stopped early because the beta-carotene group suffered significantly more cases of lung cancer than the placebo group. The same thing was seen in the Finland trial. Importantly, the amount of beta-carotene in the tablet was much higher than occurs naturally in the body in both trials.   ...continue reading "Forget the Pills, Eat the Vegetables Instead"

Published on Leave a comment on More Play, Joy, and Activity is Needed in Early School Years

Having raised two energetic sons, I am more and more distressed over how "academic" and serious kindergarten and first grade has become. It seems that recess and creative play times have basically ended, with young children having to sit still in their seats for hours and hours on end doing mindlessly boring worksheets. Numerous standardized tests. And this is when they're only 5 and 6 years old. Where is the joy of learning? Where is the time for creativity, intellectual curiosity, imagination, invention, and "learning and working things out by oneself"? Much of this occurs during play - yes, play.

There is research showing that children, especially active boys, need time to run around and blow off energy, as well as that movement and fidgeting helps active children learn. Instead more and more children are given a diagnosis of ADHD when they have trouble sitting still for hours in today's American schools, and may be given medications for years. Thus I really liked this article about kindergarten in Finland, where play and joy of learning are considered very important for healthy development and eventual academic success. From The Atlantic:

The Joyful, Illiterate Kindergartners of Finland

“The changes to kindergarten make me sick,” a veteran teacher in Arkansas recently admitted to me. “Think about what you did in first grade—that’s what my 5-year-old babies are expected to do.”....the kindergarten she described in her email: three and a half hours of daily literacy instruction, an hour and a half of daily math instruction, 20 minutes of daily “physical activity time” (officially banned from being called “recess”) and two 56-question standardized tests in literacy and math—on the fourth week of school.

A working paper, “Is Kindergarten the New First Grade?,” confirms what many experts have suspected for years: The American kindergarten experience has become much more academic—and at the expense of play.... Researchers at the University of Virginia, led by the education-policy researcher Daphna Bassok, analyzed survey responses from American kindergarten teachers between 1998 and 2010....major shifts over this period towards a heightened focus on academics, and particularly a heightened focus on literacy, and within literacy, a focus on more advanced skills than what had been taught before.”   ...continue reading "More Play, Joy, and Activity is Needed in Early School Years"

Published on Leave a comment on Meat is OK If You Also Eat Lots of Plant-Based Foods

 People have asked me if eating sweet desserts or hamburgers is bad for the health if the rest of their diet is good - with lots of fruits, vegetables, whole grains, legumes (beans), and nuts (much like the Mediterranean diet). My sense over the past few years of looking at the research is that one should look at the overall diet, and that a "perfect diet" all the time is pretty darn hard to achieve, if not impossible, for most of us. So this new research looking at gut bacteria and "chemical fingerprints of cellular processes" (by looking at stool and urine samples) of people eating different diets (vegan, vegetarian, omnivore) was reassuring.  The findings suggest: make sure to feed your beneficial bacteria with a healthy diet like the Mediterranean diet (lots of plant-based foods), and then some deviation (cookies! steak!) is OK.

The researchers found that while the kind of gut bacteria dominating were different among the groups (vegan, vegetarian, omnivores), they also found that eating a lot of fiber-rich foods, such as fruit, vegetables, and legumes (typical of a Mediterranean diet) is linked to a rise in health promoting short chain fatty acids (SCFA). Yes, levels of trimethylamine oxide (TMAO) (which is linked to cardiovascular disease) were significantly lower in vegetarians and vegans than they were in those of the omnivores. But the more omnivores closely followed a Mediterranean diet, the lower were their TMAO levels.(Which is great!). As the researchers said: "Western omnivore diets are not necessarily detrimental when a certain consumption level of plant foods is included. From Science Daily:

High dietary fiber intake linked to health promoting short chain fatty acids

Eating a lot of fibre-rich foods, such as fruit, vegetables, and legumes--typical of a Mediterranean diet--is linked to a rise in health promoting short chain fatty acids, finds research published online in the journal Gut. And you don't have to be a vegetarian or a vegan to reap the benefits, the findings suggest.

Short chain fatty acids (SCFAs), which include acetate, propionate, and butyrate, are produced by bacteria in the gut during fermentation of insoluble fibre from dietary plant matter. SCFAs have been linked to health promoting effects, including a reduced risk of inflammatory diseases, diabetes, and cardiovascular disease.

The researchers gathered a week's information on the typical daily diet of 153 adults who either ate everything (omnivores, 51), or were vegetarians (51), or vegans (51), and living in four geographically distant cities in Italy....The Mediterranean diet is characterised by high intake of fruit, vegetables, legumes, nuts and cereals; moderately high intake of fish; regular but moderate alcohol consumption; and low intake of saturated fat, red meat, and dairy products. Most (88%) of the vegans, almost two thirds of the vegetarians (65%), and around a third (30%) of the omnivores consistently ate a predominantly Mediterranean diet.

The investigation showed distinct patterns of microbial colonisation according to usual dietary intake. Bacteroidetes were more abundant in the stool samples of those who ate a predominantly plant based diet, while Firmicutes were more abundant in those who ate a predominantly animal products diet. Both these categories of organisms (phyla) contain microbial species that can break down complex carbohydrates, resulting in the production of SCFAs.

Specifically, Prevotella and Lachnospira were more common among the vegetarians and vegans while Streptococcus was more common among the omnivores. And higher levels of SCFA were found in vegans, vegetarians, and those who consistently followed a Mediterranean diet. Levels of SCFAs were also strongly associated with the quantity of fruit, vegetables, legumes, and fibre habitually consumed, irrespective of the type of diet normally eaten.

On the other hand, levels of trimethylamine oxide (TMAO)--a compound that has been linked to cardiovascular disease--were significantly lower in the urine samples of vegetarians and vegans than they were in those of the omnivores. But the more omnivores closely followed a Mediterranean diet, the lower were their TMAO levels, the analysis showed.

TMAO levels were linked to the prevalence of microbes associated with the intake of animal proteins and fat, including L-Ruminococcus (from the Lachnospiraceae family). Eggs, beef, pork and fish are the primary sources of carnitine and choline--compounds that are converted by gut microbes into trimethylamine, which is then processed by the liver and released into the circulation as TMAO.

The researchers point out that SCFA levels can naturally vary as a result of age and gender, and their study did not set out to establish any causal links. But they nevertheless suggest that the Mediterranean diet does seem to be associated with the production of health promoting SCFAs. They conclude: "We provide here tangible evidence of the impact of a healthy diet and a Mediterranean dietary pattern on gut microbiota and on the beneficial regulation of microbial metabolism towards health maintenance in the host." And they add: "Western omnivore diets are not necessarily detrimental when a certain consumption level of [plant] foods is included."

Published on Leave a comment on Missing Microbes in Infancy and Asthma

An interesting Canadian study that followed young children for 3 years found that young infants may be more likely to develop allergic asthma if they lack four beneficial bacteria in their gut. Children with low levels of Lachnospira, Veillonella, Faecalibacterium, and Rothia bacteria in their gut in their first 3 months were at higher risk for asthma and tended to receive more antibiotics than healthier children before they turned 1 year old.

Other studies have shown that the risk of developing asthma and allergies has been linked with such things as taking antibiotics, cesarean birth, bottle fed with formula, not living on a farm, and not having furry pets in the first year of life.

The researchers wrote: "Our findings indicate that in humans, the first 100 days of life represent an early-life critical window in which gut microbial dysbiosis {the microbial community being out of whack} is linked to the risk of asthma and allergic disease." How do the infants get these microbes? It is thought that infants get exposed to the mother's microbiome (microbial community) via vaginal birth, breast-milk, and mouth contact with the mother's skin.  From NPR News:

Missing Microbes Provide Clues About Asthma Risk

The composition of the microbes living in babies' guts appears to play a role in whether the children develop asthma later on, researchers reported Wednesday. The researchers sampled the microbes living in the digestive tracts of 319 babies, and followed up on the children to see if there was a relationship between their microbes and their risk for the breathing disorder. In the journal Science Translational Medicine, the researchers report Wednesday that those who had low levels of four bacteria were more likely to develop asthma by the time they were 3-years-old.

Specifically, the researchers focused on 22 children who showed early signs of asthma, such as wheezing, when they were 1-year-old. They were much more likely than the other children to have had low levels of the four bacteria when they were 3-months-old. By the time they turned 3, most had developed full-blown asthma."The bottom line is that if you have these four microbes in high levels you have a very low risk of getting asthma," says Brett Finlay, a microbiologist at the University of British Columbia who helped conduct the research. "If you don't have these four microbes or low levels of these microbes you have a much greater chance of asthma."

Asthma is a common and growing problem among children. Evidence has been accumulating that one reason may be a disruption in the healthful microbes children get early in life, Finlay says."There's all these smoking guns like, for example, if you breast-feed versus bottle feed you have less asthma," he says. "If you're born by C-section instead of vaginal birth you have a 20 percent higher rate of asthma. If you get antibiotics in the first year of life you have more asthma." The microbiomes of kids who aren't breast-fed and are born by Caesarean section may miss out on getting helpful bugs. Antibiotics can kill off the good bacteria that seem important for the development of healthy immune systems.

"What's become clear recently is that microbes play a major role in shaping how the immune system develops. And asthma is really an immune allergic-type reaction in the lungs," Finlay says. "And so our best guess is the way these microbes are working is they are influencing how our immune system is shaped really early in life."

To further test their theory, the researchers gave laboratory mice bred to have a condition resembling asthma in humans the four missing microbes. The intervention reduced the signs of levels of inflammation in their lungs, which is a risk factor for developing asthma.

The bacteria are from four genuses: Lachnospira, Veillonella, Faecalibacterium and Rothia. The researchers aren't exactly sure how the microbes may protect against asthma. But babies with few or none of them had low levels of a substance known as acetate, which is believed to be involved with regulating the immune system.