Eating purple fruits such as blueberries and drinking green tea can help ward off diseases including Alzheimer’s, Multiple Sclerosis and Parkinson’s, a University of Manchester report claims. New research from Professor Douglas Kell, published in the journal Archives of Toxicology, has found that the majority of debilitating illnesses are in part caused by poorly-bound iron which causes the production of dangerous toxins that can react with the components of living systems. These toxins, called hydroxyl radicals, cause degenerative diseases of many kinds in different parts of the body. In order to protect the body from these dangerous varieties of poorly-bound iron, it is vital to take on nutrients, known as iron chelators, which can bind the iron tightly.
Brightly-coloured fruits and vegetables are excellent sources of chelators, as is green tea, with purple fruits considered to have the best chance of binding the iron effectively. However, despite conflicting reports, the widely-publicised benefits of red wine seem to work in a different way, and have no similar benefits, Professor Kell’s paper noted.
This new paper is the first time the link has been made between so many different diseases and the presence of the wrong form of iron, and gives a crucial clue as to how to prevent them or at least slow them down. Professor Kell argues that the means by which poorly-liganded iron accelerates the onset of debilitating diseases shows up areas in which current, traditional thinking is flawed and can be dangerous. For instance, Vitamin C is thought to be of great benefit to the body’s ability to defend itself against toxins and diseases. However Professor Kell, who is Professor of Bioanalytical Science at the University, indicates that excess vitamin C can in fact have the opposite effect to that intended if unliganded iron is present.
Only when iron is suitably and safely bound (“chelated”) will vitamin C work effectively. Professor Kell said: “Much of modern biology has been concerned with the role of different genes in human disease. “The importance of iron may have been missed because there is no gene for iron as such. What I have highlighted in this work is therefore a crucial area for further investigation, as many simple predictions follow from my analysis.
“If true they might change greatly the means by which we seek to prevent and even cure such diseases.”
Eating more fruits and vegetables may not protect children from developing allergies, according to a large Swedish study that questions earlier hints of benefit. Fruits and vegetables are rich in antioxidants, which are thought to reduce airway inflammation. So recent studies reporting less asthma, wheezing and hay fever among children who consumed more produce appeared to make sense.
But not all research has found that link, and the studies that did may have had a surprising flaw, said Helen Rosenlund of Karolinska Institutet in Stockholm, who led the new study. She said some proteins in fruits like apples and pears resemble the pollen parts that trigger hay fever, meaning that kids might react to both. In other words, existing allergies may have caused them to eat around the produce, rather than the other way around. “This could confuse research findings,” explained Rosenlund, “falsely suggesting that diets with fewer fruits and vegetables result in more allergic disease.”
To find out if this was the case, Rosenlund and her colleagues looked at data on nearly 2,500 eight-year-olds who had participated since birth in a larger Swedish study. Based on blood tests and questionnaires filled out by parents, the researchers found that seven percent of the children had asthma. The rates of hay fever and skin rashes were more than twice as high. The average child ate between one and two servings of fruit, and between two and three servings of vegetables each day.
At first glance, some produce did seem helpful: Kids with the biggest appetite for fruit had less than two-thirds the odds of developing hay fever than those who ate the least amount. Apples, pears and carrots appeared to be particularly helpful, the researchers report in the Journal of Allergy and Clinical Immunology, but there was no such link for vegetables overall. However, it turned out that half the children with hay fever were sensitive to birch tree pollen, one of the pollens known to resemble the proteins in apples and carrots. And sure enough, after the team repeated their analysis excluding the 122 kids with food-related allergy symptoms, the hay fever link disappeared as well. “Fruits do not seem to offer protection against allergic if diet modifications are considered,” say Rosenlund.
The researchers say more studies are needed, particularly in other parts of the world that may have a different variety of allergy triggers, or allergens. And they advise those studies should not forget to look at how allergies might influence what participants eat. “Studying diet it is not so easy when it comes to the relation with allergic disease,” Rosenlund said, “because it is such a complex disease pattern.”
SOURCE: bit.ly/g3DpI7 The Journal of Allergy and Clinical Immunology, online January 10, 2011.
This month the federal Department of Agriculture and Health and Human Services will release the 2010 dietary guidelines. These guidelines directly impact the eating habits of one in every four Americans whose meals are subsidized by federal programs. The precise timing of the release this month is unknown, according to John Webster, a spokesman for the USDA.
The major question here is whether or not the new guidelines will impact the obesity epidemic that is increasing ever so quickly in our country. Decisions about what to eat are generally made at the supermarket, not while reading federal guidelines. “What we need to do is put more effort into figuring out how to engage people who don’t use nutrition as a major deciding point when buying food,” says Alice H. Lichtenstein, a professor at the Friedman School of Nutrition Science and Policy at Tufts University. “We really need to learn more about consumer behavior.’’ Some experts wonder if more nutrition information helps or confuses shoppers.
It is arguable that the guidance needs to be much clearer, more like the wildly popular “Eat This, Not That!,’’ a magazine column, which was then reworked into a book and an iPhone app, that made its mark by telling readers which fast food was nutritionally better than others. Dr. David L. Katz, director of Yale University’s Prevention Research Center and an associate professor at the university’s School of Medicine, is an advocate for more specific guidance. For example, 45 to 65 percent of daily calories should come from foods that contain carbohydrates. But “lollipops and lentils are both carbs,’’ Katz says. And while the current federal recommendations do stress eating carbohydrates from whole grains, fruits, and vegetables, he adds, “We need to do a better job of specifically defining highly recommended foods.’’
While no one is talking about the final 2010 recommendations before their release, a June advisory report, open for public comment, gives some clues. Cohen of UMass Amherst expects the final guidelines to place even greater emphasis on physical activity and continue to recommend that people include more fruits, vegetables, nuts, seeds, foods with Omega-3 fatty acids, and a suggestion to eat three servings of low-calorie dairy products a day (some argue that calcium supplements should be used in place of the third serving).
“Fruit and vegetables are all good, but the data significantly show that green leafy vegetables are particularly interesting, so further investigation is warranted,” Carter said. “Green leafy vegetables contain antioxidants, magnesium and omega 3 fatty acids — all of which have been shown to have health benefits”, she added.
Each of the studies that Carter and her colleagues analyzed followed a group of adults over periods of 4-and-a-half to 23 years, recording how many servings of fruits and vegetables each participant ate on a daily basis then examining who was diagnosed with type 2 diabetes.
The researchers found no significant difference in diabetes risk with higher intake of vegetables in general, fruits in general, or combinations of vegetables and fruits.
Green leafy vegetables stood out, however, with an increase of 1.15 servings a day producing a 14 percent decrease in an individual's risk of developing diabetes. Type 2 diabetes is caused by the body's inability to adequately use insulin, a hormone produced by the pancreas, to regulate levels of glucose produced from food. Uncontrolled, the sugar levels rise and can damage the eyes, kidneys, nerves, heart and major arteries.
An estimated 180 million people worldwide have diabetes. The costs of caring for those with the disease are soaring in wealthy nations and becoming an increasing burden in developing countries too. Although there is no cure for diabetes, people with the condition can minimize their chances of getting sicker by being more active and losing weight.
Dr. Gu and her colleagues studied a cohort of 2148 elderly subjects 65 years and older living in New York City. All subjects were healthy and free of dementia at study entry. Their dietary habits were obtained via questionnaire, and they were prospectively evaluated with the same standardized neurologic and neuropsychological measures approximately every 1.5 years for an average of 4 years.
The researchers used reduced rank regression to calculate dietary patterns according to their effect on 7 nutrients previously shown in the literature to be related to Alzheimer's disease: saturated fatty acids, monounsaturated fatty acids, ω-3 polyunsaturated fatty acids, ω-6 polyunsaturated fatty acids, vitamin E, vitamin B12, and folate.
During the follow-up, 253 individuals developed Alzheimer's disease. The study found that one dietary pattern — characterized by higher intakes of salad dressing, nuts, fish, tomatoes, poultry, cruciferous vegetables, fruits, and dark and green leafy vegetables and a lower intake of high-fat dairy products, red meat, organ meat, and butter — was significantly associated with a reduced risk for Alzheimer's disease.
Compared with subjects in the lowest tertile of adherence to this pattern, the Alzheimer's disease hazard ratio (95% confidence interval) for subjects in the highest tertile was 0.62 (0.43 – 0.89) after multivariable adjustment (P for trend = .01).
The study also found that subjects who were older, less educated, and current smokers tended to be less adherent to the protective diet. Hispanic individuals adhered less than white and black individuals (P = .02), and women tended to adhere more than men (P = .05).
“The dietary pattern that was most protective against Alzheimer's reflected a diet rich in ω-3 and ω-6 polyunsaturated fatty acids, vitamin E, and folate but poor in saturated fatty acids and vitamin B12,” commented Dr. Gu. “The combination of nutrients in this dietary pattern reflects multiple pathways in the development of Alzheimer's disease.
“For example, vitamin B12 and folate are homocysteine-related vitamins that may have an impact on the disease through their ability to lower circulating homocysteine levels,” she said. “Vitamin E is a strong antioxidant, and the fatty acids may be linked to dementia and cognitive function through atherosclerosis, thrombosis, or inflammation. Fatty acids may also affect brain development and membrane functioning.”
She added that the study has several limitations. “We used a single measurement of the diet, and this might not have captured the long-term dietary habits of the subjects. We also excluded subjects from the final analysis because they were lost to follow-up, and this might have introduced selection bias. We also can't completely rule out the possibility that the reduced risk associated with this protective diet was due to residual confounding.”
Further studies are planned, Dr. Gu said. “We cannot say based on this study alone that this type of dietary pattern prevents Alzheimer's disease, but many studies have consistently shown that fruits and vegetables and unsaturated fatty acids are associated with a lower risk. We want to repeat these findings in different populations and see if they can be confirmed in other studies.”
Commenting on this study for Medscape Neurology, David Knopman, MD, professor of neurology at the Mayo Clinic and a member of the Mayo Clinic Alzheimer's Disease Research Center in Rochester, Minnesota, said that, despite the study authors' best efforts, it is still not clear whether diet alone makes a difference.
“Dietary habits, which often are lifelong, are certainly part of the array of health behaviors that contribute to better cognitive health in late life. However, diet and other health behaviors are intertwined. Because a healthy diet contributes to better cardiac health, lower weight, lower blood pressure and a lower risk for diabetes, there are many reasons to view the dietary habits described by Dr. Gu and colleagues as beneficial.”
The study was supported by federal National Institute on Aging grants. Dr. Gu and Dr. Knopman have disclosed no relevant financial relationships.
Arch Neurol. Published online April 12, 2010.
Lonely fruit and vegetables seems to be a national phenomenon. According to the USDA, fewer than 15 percent of elementary students eat the recommended 5 or more servings of fruits and vegetables every day. Furthermore, average fruit and vegetable intake among 6-11 year olds is only 3.5 servings a day.
Does low fruit and vegetable intake really matter when children are young? Chronic illness such as heart disease, stroke, and cancer are usually concerns for adults. However, life-long positive eating habits (such as eating low fat foods, consuming foods with high fiber, eating less processed foods) are habit-forming when started young. Furthermore, certain diseases such as diabetes and high cholesterol are starting to appear in children who are overweight. Finally, fruits and vegetables have so many naturally occurring vitamins, minerals, phytochemicals, and fiber that are good for your health.
Are our busy lifestyles to blame? Certainly, if you have kids you are getting in the car to go somewhere (to a restaurant, to soccer practice, etc.). Packaged food such as chips or power bars are very convenient and there is something about opening up a package that seems so easy compared to slicing up that lonely piece of fruit. It really is just a mindset though. Once you start packing up the fruits and veggies in Tupperware containers you will get in the habit. Plus, fruits and veggies are low in calories and fill you up.
We are constantly bombarded with food advertisements and not necessarily for healthy food such as fruits and vegetables. In fact, children 2 to 11 years old are exposed to an average of 150 to 200 hours of commercial messages, or 20,000 commercials a year and the majority of these advertisement are for cereals, candies, or other sweets.
So, what is a parent to do? Role modeling is my motto. If you are eating your fruits and vegetables, your children will too. In 2002, researchers at Pennsylvania State University examined parental pressure (“finish your vegetables” or “do as I say”) vs. role modeling (“do as I do”) among 191 five year old girls. The results showed that a daughter's fruit and vegetable intake was positively related to their parent's reported fruit and vegetable intake.
This family wellness article is provided by Nourish Interactive, visitwww.nourishinteractive.com for nutrition articles, family wellness tips, free children's healthy games, and tools. Available in English and Spanish.
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When it comes to buying fruits and vegetables, many factors play a role in which types consumers choose, including nutritional value. Are there significant differences among fresh, frozen, canned or dried? The American Dietetic Association says no matter what form they take, fruits and vegetables are good-for-you foods that can be enjoyed at any time.
Can eating less be as simple as leaving serving dishes on the stove and off the table? According to a team of researchers from Cornell University, it can.
At this week's Experimental Biology conference in Anaheim, Calif., researchers led by Brian Wansink, director of the Cornell Food and Brand Lab, shared findings of their “Serve Here; Eat There” study of 78 adults.
“We looked at whether serving foods from the kitchen counter, instead of at the table, would reduce the number of times a person refilled his or her plate,” Wansink said.
“Quite simply, it is a case of 'out of sight, out of mind,'” he continued. “When we kept the serving dishes off the table, people ate 20% fewer calories. Men ate close to 29% less.”
The same strategy can be used to help increase the consumption of healthier foods, Wansink explained.
“If fruits and vegetables are kept in plain sight, we'll be much more likely to choose them, rather than a piece of cake hidden in the refrigerator.”
Dining environment, plate and portion size, and other hidden cues that determine what, when and how much we eat are familiar topics in Wansink's work. He is the author of Mindless Eating: Why We Eat More Than We Think.