A UK report has found most Brits gain adequate levels of iron, but warned that the elderly, small children, girls, some women and the poor may be susceptible to deficiencies and should consider iron supplementation among other measures. “While most people in the UK are iron replete, health professionals need to be alert to increased risk of iron deficiency anaemia in toddlers, girls and women of reproductive age (particularly those from low income groups) and some adults aged over 65 years,” wrote the Scientific Advisory Committee on Nutrition’s Committee on Medical Aspects of Food and Nutrition Policy (COMA).
“Those with symptoms suggesting iron deficiency anaemia should receive appropriate clinical assessment and advice, including dietary advice on how to increase their iron intakes and to consider use of iron supplements if required.” The report updated COMA’s 1998 finding that high levels of red meat consumption were linked to colorectal cancer and also investigated the effects of reduced iron-rich red meat consumption. COMA concluded that a, “healthy balanced diet, which includes a variety of foods containing iron” is the best way to attain, “adequate iron status”.
“Such an approach is more important than consuming iron-rich foods at the same time as foods/drinks that enhance iron absorption (e.g., fruit juice, meat) or not consuming iron rich foods with those that inhibit iron absorption (e.g., tea, coffee, milk),” the committee said.
On the issue or red meat consumption COMA found that reduced red meat consumption levels would not cause widespread iron deficiencies. “Adults with relatively high intakes of red and processed meat (around 90 g/day or more) should consider reducing their intakes. A reduction to the UK population average for adult consumers (70 g/day cooked weight) would have little impact on the proportion of the adult population with low iron intakes.”
Current UK guidelines state that 3.2 oz (90g) is a healthy daily portion of red meat, and that only those who eat more than 5oz (140g) need to cut back. However some research has challenged these levels. A 2005 European study found those who regularly eat more than 5.6oz (160g) of red meat daily increase their risk of contracting bowel cancer by a third. In 2007, the World Cancer Research Fund report in 2007 concluded that there was a link between red meat consumption and an increased risk of bowel cancer.
The COMA report follows research from the British Nutrition Foundation (BNF) which contradicts these recommendations
People who weigh more have lower circulating levels of Vitamin D according to recent research conducted at the Rikshospitalet-Radiumhospitalet Medical Center in Oslo, Norway and published in the Journal of Nutrition. Lead researcher, Zoya Lagunova, MD and her colleagues measured the serum levels of Vitamin D and 1,25(OH)2D in 1,779 patients at a Medical and Metabolic Lifestyle Management Clinic in Oslo, Norway. The associations among 1,25(OH)(2)D, serum 25-hydroxyvitamin D [25(OH)D], and body composition were analyzed. Lagunova noted that generally people with higher BMI had lower levels of Vitamin D. Age, season, and gender were also found to influence serum 1,25(OH)(2)D.
Vitamin D is not a true vitamin, but rather a vitamin-steroid thought to play a key role in the prevention of cancer, cardiovascular disease, diabetes, multiple sclerosis and other diseases. It is likely not coincidental that obesity is also a risk factor for many of these diseases. Vitamin D is vital to the regulation of calcium. Studies have shown that calcium deficiency increases the production of synthase, an enzyme that converts calories into fat. It has been shown that calcium deficiency can increase synthase production by up to 500 percent. Vitamin D has also been shown to play a role in the regulation of blood sugar levels; proper blood sugar regulation is vital to the maintenance of a healthy weight. Vitamin D is produced from sunlight and converted into various metabolites. It is stored in fat tissue. According to Lagunova, obese people may take in as much Vitamin D as other people; however, because it is stored in fat it may be less available. This may result in lower circulating levels of Vitamin D.
A previous study conducted by Shalamar Sibley, MD, MPH, an assistant professor of medicine at the University of Minnesota, showed that subjects who have higher levels of Vitamin D at the start of a weight loss diet lose more weight than those with lower levels. The study measured Vitamin D levels of 38 overweight men and women both before and after following an 11-week calorie-restricted diet. Vitamin D levels at the start of diet was an accurate predictor of weight loss…those with higher levels of Vitamin D lost more weight. It was found that for every nanogram increase in Vitamin D precursor, there was an 1/2 pound increase in weight loss.
Seventy-five percent or more of Americans, teenage and older, are Vitamin D deficient according to a recent study published in the Archives of Internal Medicine. According to the Gallup-Healthways Well-Being Index, 26.5% of American are obese. More research needs to be conducted into the exact role Vitamin D plays in obesity and weight loss and the possibility of increased Vitamin D consumption (through the form of supplementation and/or increased sun exposure) being a key factor to achieving a healthy weight.
Consumption of Vitamin B during pregnancy does not increase the risk of allergy in the infants, says a new study from Japan that challenges previous findings. Maternal consumption of folate and vitamins B2, B6, and B12 during pregnancy was not associated with the risk of the infant developing asthma or eczema, according to findings from 763 infants published in Pediatric Allergy and Immunology.
The link between folate and folic acid, the synthetic form of the vitamin, and respiratory health is not clear cut, with contradictory results reported in the literature. A study from Johns Hopkins Children’s Center found that higher levels of folate were associated with a 16 per cent reduction of asthma in (Journal of Allergy & Clinical Immunology, June 2009, Vol. 123, pp. 1253-1259.e2). However, a Norwegian study reported that folic acid supplements during the first trimester were associated with a 6 per cent increase in wheezing, a 9 per cent increase in infections of the lower respiratory tract, and a 24 per cent increase in hospitalisations for such infections, (Archives of Diseases in Childhood, doi:10.1136/adc.2008.142448). In addition, researchers from the University of Adelaide in Australia reported that folic acid supplements in late pregnancy may increase the risk of asthma by about 25 per cent in children aged between 3 and 5 years (American Journal of Epidemiology, 2010, doi:10.1093/aje/kwp315).
Illumination from the Land of the Rising Sun?
The new study, performed by researchers from Fukuoka University, the University of Tokyo, and Osaka City University, goes beyond folate and folic acid, and reports no link between Vitamin B intake and the risk of asthma or eczema in children. “To the best of our knowledge, there has been no birth cohort study on the relationship between maternal consumption of Vitamin B during pregnancy and the risk of allergic disorders in the offspring,” wrote the researchers. The findings were based on data from 763 pairs of Japanese mother and child. A diet history questionnaire was used to assess maternal intakes of the various B vitamins during pregnancy, and the infants were followed until the age of 16 to 24 months. Japan has no mandatory fortification of flour with folic acid.
Results showed that, according to criteria from the International Study of Asthma and Allergies in Childhood, 22 and 19 percent of the children had symptoms of wheeze and eczema, respectively, but there was no association between these children and the dietary intakes of the various B vitamins by their mothers. “Our results suggest that maternal intake of folate, vitamin B12, vitamin B6, and vitamin B2 during pregnancy was not measurably associated with the risk of wheeze or eczema in the offspring,” said the researchers. “Further investigation is warranted to draw conclusions as to the question of whether maternal Vitamin B intake during pregnancy is related to the risk of childhood allergic,” they concluded.
According to the European Federation of Allergy and Airway Diseases Patients Association (EFA), over 30m Europeans suffer from asthma, costing Europe €17.7bn every year. The cost due to lost productivity is estimated to be around €9.8bn. The condition is on the rise in the Western world and the most common long-term condition in the UK today. According to the American Lung Association, almost 20m Americans suffer from asthma. The condition is reported to be responsible for over 14m lost school days in children, while the annual economic cost of asthma is said to be over $16.1bn.
Source: Pediatric Allergy and Immunology. Volume 22, Issue 1-Part-I, February 2011, Pages: 69–74 DOI: 10.1111/j.1399-3038.2010.01081.x
“Maternal B vitamin intake during pregnancy and wheeze and eczema in Japanese infants aged 16–24 months: The Osaka Maternal and Child Health Study”. Authors: Y. Miyake, S. Sasaki, K. Tanaka, Y. Hirota
Recent studies show that grapefruit and diabetes may share a close link. Researchers concluded that naringenin found in grapefruit may increase the body's sensitivity to insulin. This research was conducted only in the laboratory, and further studies are still needed. Grapefruit and diabetes may share a close link given some recent studies suggesting that eating of the fruit can help in controlling the disease. One recent report suggests that grapefruit may become an effective part of the treatment for type 2 diabetes as it contains the antioxidant Naringenin that can break down fats and increase a person's sensitivity to insulin.
The study also concluded that grapefruit is also capable of treating abnormal levels of cholesterol, warding off metabolic syndrome and improving a person's tolerance to glucose, factors that are all associated with diabetes. The study was conducted by scientists from the Massachusetts General Hospital Center for Engineering in Medicine and Hebrew University of Jerusalem. Although more research needs to be completed, grapefruit is a safe source of vitamins for diabetics. One-half of a grapefruit contains 52 calories and 13g of carbohydrates, and the fruit has a low rating on the glycemic index, indicating a lower propensity to drive up blood sugar levels.
The antioxidant Naringenin is found in grapefruit and has been largely credited for its ability in heping to treat type 2 diabetes. Naringenin is specifically noted for being able to break down fatty acids in the liver, similar to what happens when a person undergoes fasting. Yaakov Nahmias, PhD of the Hebrew University of Jerusalem reports that the results of their study indicate that Naringenin antioxidant was found to be capable of breaking down fatty acids similar to those induced by significant amounts of fasting. It does so by activating nuclear receptors, a family of proteins that can cause the liver to break down fatty acids instead of storing them.
Another study conducted by researchers at the University of Western Ontario showed that Naringenin can correct increases in triglyceride and cholesterol levels, while resisting insulin resistance and normalizing glucose metabolism. The said study showed that Naringenin genetically reprograms the liver to burn up more excess fat, instead of storing it. The said study also showed that Naringenin is able to suppress appetite and decrease food intake, which are common strategies in controlling diabetes.
The study of MGH and Hebrew University scientists also noted that Naringenin can lower bad cholesterol called vLDL while able to cure several symptoms of type 2 diabetes.
Research on grapefruit and diabetes, however, has not yet been conducted on humans, and were only done in the laboratory on the liver cells of humans and rats. Until further studies are done to confirm the effects of grapefruit in the treatment of diabetes type 2 in humans, it is still not safe to conclude that the naringenin in grapefruits can indeed cure diabetes. Further studies are still needed to establish its efficacy as well as its overall effects in the body, including the negative effects it might have.
Thus, many health experts do not encourage patients with diabetes to increase their consumption of grapefruits or increase grape juice intake, especially if they are also taking medications. There are patients prescribed with some type of drugs to lower their cholesterol level who are advised not to drink grapefruit juice as it can increase risk of side effects.
Asthma and chronic obstructive pulmonary disease (COPD) patients who are treated with inhaled corticosteroids may face a significantly higher relative risk for both the development and progression of diabetes, new Canadian research suggests. The warning stems from an analysis of data involving more than 380,000 respiratory patients in Quebec. Inhaler use was associated with a 34 percent increase in the rate of new diabetes diagnoses and diabetes progression, the researchers found. What's more, asthma and COPD patients treated with the highest dose inhalers appear to face even higher diabetes-related risks: a 64 percent jump in the onset of diabetes and a 54 percent rise in diabetes progression. “High doses of inhaled corticosteroids commonly used in patients with COPD are associated with an increase in the risk of requiring treatment for diabetes and of having to intensify therapy to include insulin,” the study team noted in a news release.
Based on their results, researchers from McGill University and the Lady Davis Research Institute at Jewish General Hospital in Montreal suggest “patients instituting therapy with high doses of inhaled corticosteroids should be assessed for possible hyperglycemia and treatment with high doses of inhaled corticosteroids limited to situations where the benefit is clear.”
Lead investigator Samy Suissa colleagues report their findings in the most recent issue of the American Journal of Preventive Medicine.
The research team wrote that despite the fact that inhalers are recommended for use solely by the most severely ill COPD patients, they are typically prescribed for a much broader pool that amounts to about 70 percent of all COPD patients. The authors found that more than 30,000 of the COPD/asthma patients in their study developed a new diagnosis diabetes over the course of five and a half years of treatment. This amounted to a diabetes onset rate of a little more than 14.2 out of every 1,000 inhaler patients per year.
“These are not insubstantial numbers,” Suissa said. “Over a large population,m the absolute numbers of affected people are significant.” In addition, in the same timeframe nearly 2,100 patients already diagnosed with diabetes before using inhalers experienced a worsening of their disease that ultimately required upgrading their diabetes care from pills to insulin shots.
Dr. Stuart Weiss, an endocrinologist with the New York University Medical Center, suggested that concern should be directed more at the underlying causes of both diabetes and asthma/COPD rather than at inhalers themselves. “I would say that a lot more attention should first be paid to the lifestyle choices, dietary-wise, that lead to the pro-inflammatory conditions that raise the risk for both type 2 diabetes as well as COPD and asthma,” said Weiss, who is also a clinical assistant professor at the NYU School of Medicine in New York City. “We don't look at asthma as being a dietary condition, but it absolutely is. Which means that in terms of diabetes and asthma risk, the body is reacting to similar stresses brought about by the over-consumption of overprocessed foods and the lack of consumption of green vegetables.”
Noting that the underlying risk for both conditions is similar, Weiss said he suspected the steroids themselves should not bear all the blame. “What may be more at the root of this problem,” he said, “is the fact that those who are most at risk for diabetes are the same people who have the worst asthma and COPD that requires steroid treatment in the first place.” “Yes, we do know that steroids increase insulin resistance and that people treated with steroids require more aggressive diabetes management,” he conceded. “But if we don't generally take an approach that deals with the poor quality of food that people are routinely consuming, the incidence of both these diseases will continue to go up at a dramatic rate.”
A new study finds that drinking orange juice, soda and other beverages high in the sugar fructose could increase the small risk that middle-age and elderly women have of developing gout. Gout is a painful form of arthritis caused by too much uric acid in the blood. For women in the study who drank two or more servings of these beverages per day, the risk of gout was more than double that for women who drank sugary sodas and juices less than once per month. Because gout is relatively rare among women, the drinks probably contribute only moderately to a woman's chances of developing it. Still, this is the first study linking sodas and sweetened fruit juices to women's gout risk. Previous research found such a link for men.
The study will be published in the Nov. 24 issue of the Journal of the American Medical Association, and is being presented today (Nov. 10) at the American College of Rheumatology annual scientific meeting.
Gout occurs when levels of uric acid in the blood become too high, and uric acid crystallizes around the joints, leading to inflammation, swelling and pain. Foods than can increase the levels of uric acid in the blood include organ meats (such as kidneys and livers), asparagus and mushrooms, according to the Mayo Clinic. Fructose is also known to increase blood uric acid levels, the researchers said. While gout is not common in the United States, the rate of incidences has more than doubled over a 20-year period, from 16 cases per 100,000 Americans in 1977 to 42 per 100,000 in 1996. Over this period, the researchers noted, the population also consumed increasing amounts of soda and other drinks sweetened with fructose.
The new study followed 78,906 women for 22 years, from 1984 to 2006, as part of the Nurses' Health Study. At the beginning of the study, none of the women had gout. By the end, 778 had developed it. Women who drank one serving of soda per day were 1.74 times more likely to develop gout than those who drank less than one serving per month. Those who drank two or more servings per day were 2.4 times more likely to develop gout. Drinking two or more servings of soda per day caused an additional 68 cases of gout per 100,000 women per year, compared with drinking less than one serving of soda per month, the researchers said. Drinking orange juice also increased the risk. Women who drank one serving of orange juice per day were 1.41 times more likely to develop gout, and those who drank two or more servings were 2.4 times more likely to report gout.
Lifestyle and diet
The rise in gout cases is most likely due to changes in lifestyle and diet and an increase in conditions associated with gout, such as metabolic syndrome, said study researcher Dr. Hyon K. Choi of the Boston University School of Medicine. The results held even after the researchers took into account factors that could have influenced the findings, such as age, body mass index and whether the women had gone through menopause, Choi said.
The findings suggest diets to prevent gout should reduce fructose intake, the researchers said.
The study was funded by the National Institutes of Health.
Organophosphate pesticides act by disrupting neurotransmitters, particularly acetylcholine, which plays an important role in sustaining attention and short-term memory.
“Given that these compounds are designed to attack the nervous system of organisms, there is reason to be cautious, especially in situations where exposure may coincide with critical periods of fetal and child development,” said he study's lead author Amy Marks.
Earlier this year, a different study by researchers at Harvard University associated greater exposure to organophosphate pesticides in school aged children with higher rates of attention deficit hyperactivity disorder (ADHD) symptoms.
“These studies provide a growing body of evidence that organophosphate pesticide exposure can impact human neurodevelopment, particularly among children. We were especially interested in prenatal exposure because that is the period when a baby's nervous system is developing the most,” said Eskenazi.
More than 300 children were tested and the researchers were continuing to follow the children as they get older and expect to present more results in the years to come. The current findings were published in the journal Environmental Health Perspectives.
Source: New York Post
The study involved participants in the Chicago Health and Aging Project, a longitudinal study of risk factors for Alzheimer's disease involving a population of older adults on Chicago's south side. At three year intervals, the entire population completed a brief self-report measure of depressive symptoms and clinical evaluations for Alzheimer's disease.
Initial analyses focused on a group of 357 individuals who developed Alzheimer's disease during the course of the study. The study found a barely perceptible increase in depressive symptoms, a rate of 0.04 symptoms per year, during six to seven years of observation before the diagnosis of Alzheimer's disease and no change during two to three years of observation after the diagnosis.
Because dementia may reduce the accuracy of self-report, in a subgroup of 340 participants, researchers conducted additional analyses of change in depressive symptoms by interviewing family, friends and other who were close to the study participants. Neither Alzheimer's disease nor its precursor, mild cognitive impairment, was associated with change in depressive symptoms during a mean of three years of observation.
The results were consistent across all demographics. There was no evidence that sex, age, education or race modified the trajectory of depressive symptoms before or after Alzheimer's disease was diagnosed.
“Here is this terrible disease that robs people of who they are and their ability to function and yet it doesn't make them depressed,” said Wilson. “Alzheimer's may disrupt the ability to have prolonged bouts of negative emotions, in much the same way it disrupts many other activities.”
The study authors suggest additional studies of patients with Alzheimer's disease for longer periods to determine if depressive symptoms may eventually decrease as the disease becomes more severe.
In addition, researchers at Rush continue to look at why depression increases the risk of Alzheimer's disease.
The study was supported by funding from the National Institutes of Health (NIH)/ National Institute on Aging (NIA). Co-authors include G.M. Hoganson, BS; K.B. Rajan, PhD; L.L. Barnes, PhD; C.F. Mendes de Leon, PhD; and D.A. Evans, MD.
The paper directly compared findings from two separate studies: 'The Diets of British Schoolchildren' conducted by the Department of health (DH) in 1983 (Department of Health 1989); and the National Diet and Nutrition Survey (NDNS) from 1997 (Gregory & Lowe, 2000).
Gibson's analysis found that total sugar intake averaged at 115g/day in 1983, compared with 113g/day in 1997. Allowing for exclusions of low and high energy reporters, intake levels were 122g/day (1983) and 127g/day (1997), showing a marginal and insignificant increase over the study period. Contrastingly, mean body weight increased significantly during the period of the DH and NDNS surveys, showing a rise of 1.9kg for 10-11 year olds and 3.4kg among 14-15 year olds. BMI increased from 17.9 to 18.6 units in the younger group, and 20.2 to 21.3 units in the older group. According to these calculations, the prevalence of being overweight (plus obesity), as defined by the International Obesity Taskforce (IOTF) cut-offs (91st percentile) rose from 13% to 21-22% between surveys. Gibson concluded that the slight increase in consumption of total sugars did not account for the significant increase in BMI, equivalent to 2-3 kg over the review period.
During the same period, Gibson found that mean energy intake (EI) was 3% lower in 1997 than in 1983, mainly as a result of lower fat intake. This change in overall energy consumption meant that sugars represented a higher proportion of daily energy intake in 1997 (23.6% versus 22.3%), despite total sugar consumption remaining relatively static in comparison. The review surmises that the most likely cause for the increased BMI is a decline in energy expenditure.
In addition, Gibson's paper found that basal metabolic rate (BMR) increased by approximately 3% between surveys as a result of higher body weights, and it is estimated that EI in relation to basal requirements was even lower at 6%. Gibson found that the paradox of rising BMI, despite a 2-3% rise in BMR and an EI that is static or falling, pointed to declining energy expenditure as an important factor in the change.
The Gibson analysis showed that the key sources of sugars in the diet have changed with a marked shift away from table sugar and smaller falls in consumption of sugars through milk, biscuits and cakes, counterbalanced by a significant increase in sugars consumed in soft drinks and, to a lesser extent, fruit juice and breakfast cereals.
A conclusion of Gibson's reanalysis of data from the DH and NDNS studies, that consumption of total sugars remained relatively static during the period, providing an estimated 22% of energy, is supported by findings from a repeated cross sectional study of children's food and drink intake, conducted in Northumberland in 1989, 1990 and 2000 which looked at trends in children's food and drink intake.
Sigrid Gibson, the paper's author, said: “There are very few studies that have assessed trends in sugar intake over time and particularly over such an extended period. The findings of the reanalysis strongly contradict widespread assumptions that sugar levels in the diet are responsible for rising obesity levels. With dietary sugar intakes relatively static, and overall energy consumption showing decline, increased BMI levels cannot be attributed to sugar consumption.”
To tackle immunosenescene the team targeted the gastrointestinal tract, which is the main entry for bacteria cells into the body through food and drink and is also the site where 70% of vital immunoglobulin cells are created.
The team asked volunteers aged between 72 and 103, all of which lived in the same care home, to eat one slice of either placebo or probiotic Gouda cheese with their breakfast for four weeks. Blood tests where then carried out to discover the effect of probiotic bacteria contained within the cheese on the immune system.
The results revealed a clear enhancement of natural and acquired immunity through the activation of NK blood cells and an increase in phagocytic activity.
“The aim of our study was to see if specific probiotic bacteria in cheese would have immune enhancing effects on healthy older individuals in a nursing home setting,” concluded Ibrahim. “We have demonstrated that the regular intake of probiotic cheese can help to boost the immune system and that including it in a regular diet may help to improve an elderly person's immune response to external challenges.