bmj.com -- UK health news 20050830: "The Times, The Guardian and the The Daily Mail all report on a survey conducted by the Stroke Association, which reveals the extent to which people underestimate the risk posed by strokes. The Stroke Association said that 50,000 strokes a year could be prevented if people were aware of the connections with high blood pressure, alcohol consumption and smoking. Currently, someone will have a stroke every five minutes, making it the single biggest cause of severe disability within the UK and the third biggest killer. Joe Korner of the Stroke Association called for more to be done to educate the public, saying: 'The lack of awareness of the risk factors, particularly high blood pressure, is very worrying. Up to 40% of strokes could be prevented'. GP Brian Crichton said: 'These results confirm what many GPs have long felt, that more needs to be done to raise awareness of risk factors for stroke and encourage people to take early action'. "
More about → Strokes are preventable
Isle of Wight News - VEGAN SCHOOL ON THE MENU FOR ISLAND
Diposkan oleh Unknown on Friday, August 26, 2005
A vegan chef and a top London nutritionist have raised half a million pounds in just a week - to set up the new venture being billed as an international school of nutritional health and culinary arts. The plan is to set up the sustainable vegetarian development on a 17th century pig farm. They need support with another £500,000 ($1 million) to make environmentally friendly dreams come true.
Full story - Pictures - Pdf file
More about → Isle of Wight News - VEGAN SCHOOL ON THE MENU FOR ISLAND
Full story - Pictures - Pdf file
Doctor Recognized for Research on Nutrition and Effect on Chronic Diseases
Diposkan oleh Unknown on Tuesday, August 23, 2005
Dr Walter Willett has probably done more than most scientists to expose the myths and marketing lies about cow's milk that fool people into big waistlines and a host of related illnesses Doctor Recognized for Research on Nutrition and Effect on Chronic Diseases :: PNNOnline :::
"Walter C. Willett, M.D., Dr. P.H., Chairman of the Department of Nutrition and Fredrick John Stare Professor of Epidemiology and Nutrition at the Harvard School of Public Health, and Professor of Medicine at Harvard Medical School, was named winner of the twenty-fifth annual Bristol-Myers Squibb/Mead Johnson Freedom to Discover Award for Distinguished Achievement in Nutrition Research. "
Among his major findings: that alcohol increases the risk of breast cancer and that animal fats can lead to heart attacks. His work has uncovered the benefits of olive oil, peanut butter and other nuts – so-called good fats—and the hazards of refined starches. He found that with the right dietary choices as part of a healthy lifestyle, 82 percent of heart attacks, about 70 percent of strokes, more than 90 percent of type 2 diabetes and more than 70 percent of colon cancer cases could be prevented. He also uncovered significant associations between trans-fats from partially hydrogenated oils and heart disease and between red meat consumption and colon cancer.
Interview With Dr Willett - Dr Walter Willett on Diabetes -
Brightly-coloured fruit and veg may protect against arthritis
Diposkan oleh Unknown on Friday, August 19, 2005
Brightly-coloured fruit and veg may protect against arthritis: "Rheumatoid arthritis currently affects around 1% adults in the UK. Previous studies have suggested that vitamin C and the pigment beta-cryptoxanthin, both of which are found in brightly-coloured fruit and veg, may act as antioxidants, and protect the body against the oxidative damage which can cause inflammation.
The Manchester team, based in the Arthritis Research Campaign's Epidemiology Unit, worked with researchers from the Institute of Public Health at the University of Cambridge to analyse health questionnaires and diet diaries by over 25000 45-74 year-olds; completed as part of the EPIC (European Prospective Investigation of Cancer) Norfolk study of diet and chronic disease in the 1990s. They then followed-up the participants over a nine year period to identify new cases of inflammatory polyarthritis (IP), including rheumatoid arthritis.
Dr Dorothy Pattison, who led the research, said: "We found that the average daily beta-cryptoxanthin intake of the 88 patients who had developed inflammatory polyarthritis was 40% lower than those who hadn't, and their intake of another carotenoid, zeaxanthin, was 20% lower.
"Those in the top third for beta-cryptoxanthin intake were only half as likely to develop IP as those in the lowest third, and vitamin C was also found to be an important factor."
The findings appear to confirm previous evidence that a modest increase in fruit and vegetables containing beta-cryptoxanthin and vitamin C, equivalent to one glass of freshly-squeezed orange juice each day, might help to protect against developing inflammatory joint diseases.
Read more about Fruit and Veg at the 5 A Day NHS website
New York to Ban Trans Fats?
Diposkan oleh Unknown on Monday, August 15, 2005
New York Restaurants Urged to Eliminate Trans Fats - Los Angeles Times: "NEW YORK No one would ever mistake a place teeming with steakhouses and French restaurants not to mention street vendors hawking beef-laden hot dogs and margarine-covered bagels as being particularly health-conscious.
But if the city's health department has its way, New York will become the first American metropolis whose restaurants do away with trans fats, chemically engineered ingredients in cooking oils that act like cement in the human heart.
Trans fats are created when unsaturated vegetable oils undergo a chemical process known as hydrogenation. That gives the oils a solid form that is essential to holding together a cookie or achieving the golden crisp of French fries.
Trans fats, known as partially hydrogenated vegetable oils, were developed years ago to replace saturated fats.
Scientists later discovered that trans fats, common in such things as baked goods and fried chicken, were even worse for the heart.
The U.S. Food and Drug Administration has targeted trans fats in grocery stores. Beginning Jan. 1, food makers must disclose levels of trans fats on nutrition labels."
Alzheimer's fought with Oranges & Green leafy veg.
Diposkan oleh Unknown on Friday, August 12, 2005
Picture: Purslane, high in EFA's Omega 3 another brain protector.
Today@UCI: Press Releases:: "Folates more effective in limiting Alzheimer's disease risk than antioxidants, other nutrients
Major observational study points to importance of healthy diet for long-term brain health
Irvine, Calif., August 12, 2005
Adults who eat the daily recommended allowance of folates B-vitamin nutrients found in oranges, legumes, leafy green vegetables and folic acid supplements significantly reduce their risk of developing Alzheimers disease, according to results from a long-term National Institute on Aging study of diet and brain aging."
chocolate prevents strokes?
Diposkan oleh Unknown on Thursday, August 11, 2005
bmj.com -- UK health news 20050811: "Cocoa fights clots
Source: Daily Mail
Date: 11/08/2005
In a brief snippet in the Daily Mail today, it is reported that scientists in Southampton, led by Dr Denise O'Shaughnessy, have claimed from studies that drinking hot coca can help prevent fatal blood clots, because coca inhibits platelet function. The finding could now lead to new therapies to treat heart disease and preventative measures for strokes. "
Strawberries Most Effective in Fighting Against Cancer Cells
Diposkan oleh Unknown
Strawberries Most Effective in Fighting Against Cancer Cells: "In one phase of the study, all of the berry extracts exhibited
anti-proliferative effects and did so in a dose-dependent manner. The
strongest strawberry effects were seen against two types of oral cancer cells
and one type of colon cancer cells. A second phase of the experiment measured
their ability to induce programmed cell death (apoptosis) against a
cyclooxygenase (COX)-II expressing enzyme colon cancer cell. The results
showed that the berries were potent inducers of apoptosis in the human colon
cancer cells.
Navindra Seeram, Ph.D., presented the findings of this study at the
International Berry Health Benefits Symposium, June 13-14, 2005."
Antioxidants Proven To Be Key To Long Life
Diposkan oleh Unknown on Wednesday, August 10, 2005
Research from the The University of Washington suggests higher dose of antioxidents could allow us to live 20% longer and easily reach ages of over 100 in good health.
Antioxidants Proven To Be Key To Long Life: "The International Journal of Food Sciences and Nutrition 2004 published results showing that Reishi caused a significant post-ingestion increase in plasma antioxidant capacity with peak response at 90 min. Increase in urine antioxidant capacity was seen within 3 hours. Results indicate that Reishi intake causes an acute increase in plasma antioxidant capacity.
Reishi is a powerful antioxidant; in a laboratory study Reishi significantly elevated the free radical scavenging ability of blood and was so strong that even after the Reishi extract was absorbed and metabolized the scavenging effect still continued. A compound called GLB 7 actually decreases the production of oxygen free radicals. Dr. Vladimir Kupin of the Cancer Research Centre in Moscow discovered that Reishi was more effective as a free radical scavenger than isolated refined compounds. A laboratory study with fruit flies that have a very similar genetic make up to humans and are often used in experiments proved that Reishi significantly lengthened the life span of those that had been fed Reishi compared to controls.
Cancer and Dietary Antioxidants
Epidemiological studies show that a high intake of anti-oxidant-rich foods is inversely related to cancer risk. Animal and cell cultures confirm the anticancer effects of antioxidants. Selenium and vitamin E reduced the risk of some forms of cancer, including prostate and colon cancer and carotenoids have been shown to help reduce breast cancer risk.
Cancer treatment by radiation and anticancer drugs reduces inherent antioxidants and induces oxidative stress, which increases with disease progression. While clinical studies on the effect of anti-oxidants in modulating cancer treatment are limited in number and size, experimental studies show that antioxidant vitamins and some herbs selectively induce apoptosis (cell death) in cancer cells but not in normal cells and prevent angiogenesis and metastatic spread, suggesting a potential role for antioxidants as adjuvants in cancer therapy. Reishi has been shown to suppress cell adhesion and cell migration of highly invasive breast and prostate cancer cells, suggesting its potency to reduce tumor invasiveness.
Accumulation of excess free radicals causing oxidative damage to cells is one of the contributing factors in ageing and has been implicated in many diseases, including cancer. The human immune system and antioxidant activity becomes weaker and less efficient with age; this reduced effectiveness helps to explain the rising incidence of cancer and life threatening infections in older people. It is thought antioxidant supplements could help to maintain bodily processes and prevent a significant number of degenerative diseases, especially those of the immune, cardiovascular and liver functions. Indeed, antioxidant supplementation has shown a remarkable ability to forestall age related changes to the immune system and even reverse many aspects of immune function in subjects with damaged immune functions.
Extracts from medicinal mushrooms are classified as nutraceuticals, i.e. dietary supplements. Functional food science is a rapidly evolving discipline researching ways to maintain good health and improve homeostasis and thus create conditions for reducing the risk of disease. It is quite distinct from medical and pharmaceutical sciences where the objectives are mainly to eliminate, cure or control diseases rather than to fortify the patient and prevent disease. Functional foods are poised to play an increasingly important role in developed nations to curtail spiraling health care budgets.
It is widely recognized that diet has a critical role in general health and that many types of cancer can be linked to inappropriate diets. Regular consumption of fruits and vegetables (functional foods) are now considered essential ingredients in cancer and coronary disease prevention programs, e.g. the Department Of Health campaign advocating 5 portions of fruit and vegetables a day. Cancer Research UK note, ‘Dietary supplements consisting of whole mushroom extracts are becoming increasingly popular. Unlike most dietary supplements, mushroom dietary supplements contain a veritable Pandora's box of compounds'.
More about → Antioxidants Proven To Be Key To Long Life
Antioxidants Proven To Be Key To Long Life: "The International Journal of Food Sciences and Nutrition 2004 published results showing that Reishi caused a significant post-ingestion increase in plasma antioxidant capacity with peak response at 90 min. Increase in urine antioxidant capacity was seen within 3 hours. Results indicate that Reishi intake causes an acute increase in plasma antioxidant capacity.
Reishi is a powerful antioxidant; in a laboratory study Reishi significantly elevated the free radical scavenging ability of blood and was so strong that even after the Reishi extract was absorbed and metabolized the scavenging effect still continued. A compound called GLB 7 actually decreases the production of oxygen free radicals. Dr. Vladimir Kupin of the Cancer Research Centre in Moscow discovered that Reishi was more effective as a free radical scavenger than isolated refined compounds. A laboratory study with fruit flies that have a very similar genetic make up to humans and are often used in experiments proved that Reishi significantly lengthened the life span of those that had been fed Reishi compared to controls.
Cancer and Dietary Antioxidants
Epidemiological studies show that a high intake of anti-oxidant-rich foods is inversely related to cancer risk. Animal and cell cultures confirm the anticancer effects of antioxidants. Selenium and vitamin E reduced the risk of some forms of cancer, including prostate and colon cancer and carotenoids have been shown to help reduce breast cancer risk.
Cancer treatment by radiation and anticancer drugs reduces inherent antioxidants and induces oxidative stress, which increases with disease progression. While clinical studies on the effect of anti-oxidants in modulating cancer treatment are limited in number and size, experimental studies show that antioxidant vitamins and some herbs selectively induce apoptosis (cell death) in cancer cells but not in normal cells and prevent angiogenesis and metastatic spread, suggesting a potential role for antioxidants as adjuvants in cancer therapy. Reishi has been shown to suppress cell adhesion and cell migration of highly invasive breast and prostate cancer cells, suggesting its potency to reduce tumor invasiveness.
Accumulation of excess free radicals causing oxidative damage to cells is one of the contributing factors in ageing and has been implicated in many diseases, including cancer. The human immune system and antioxidant activity becomes weaker and less efficient with age; this reduced effectiveness helps to explain the rising incidence of cancer and life threatening infections in older people. It is thought antioxidant supplements could help to maintain bodily processes and prevent a significant number of degenerative diseases, especially those of the immune, cardiovascular and liver functions. Indeed, antioxidant supplementation has shown a remarkable ability to forestall age related changes to the immune system and even reverse many aspects of immune function in subjects with damaged immune functions.
Extracts from medicinal mushrooms are classified as nutraceuticals, i.e. dietary supplements. Functional food science is a rapidly evolving discipline researching ways to maintain good health and improve homeostasis and thus create conditions for reducing the risk of disease. It is quite distinct from medical and pharmaceutical sciences where the objectives are mainly to eliminate, cure or control diseases rather than to fortify the patient and prevent disease. Functional foods are poised to play an increasingly important role in developed nations to curtail spiraling health care budgets.
It is widely recognized that diet has a critical role in general health and that many types of cancer can be linked to inappropriate diets. Regular consumption of fruits and vegetables (functional foods) are now considered essential ingredients in cancer and coronary disease prevention programs, e.g. the Department Of Health campaign advocating 5 portions of fruit and vegetables a day. Cancer Research UK note, ‘Dietary supplements consisting of whole mushroom extracts are becoming increasingly popular. Unlike most dietary supplements, mushroom dietary supplements contain a veritable Pandora's box of compounds'.
Study - Essential fatty acids in plasma in British meat-eating, vegetarian, and vegan men
Diposkan oleh Unknown
Long-chain n-3 polyunsaturated fatty acids in plasma in British meat-eating, vegetarian, and vegan men -- Rosell et al. 82 (2): 327 -- American Journal of Clinical Nutrition:
Long-chain n–3 polyunsaturated fatty acids in plasma in British meat-eating, vegetarian, and vegan men1,2,3
Magdalena S Rosell, Zouë Lloyd-Wright, Paul N Appleby, Thomas AB Sanders, Naomi E Allen and Timothy J Key
1 From the Cancer Research UK Epidemiology Unit, University of Oxford, Oxford, United Kingdom (MSR, PNA, NEA, and TJK), and the Nutrition, Food and Health Research Center, King’s College London, London, United Kingdom (ZL-W and TABS)
Background: Plasma concentrations of long-chain n–3 polyunsaturated fatty acids are lower in vegetarians and in vegans than in omnivores. No data are available on whether these concentrations differ between long- and short-term vegetarians and vegans.
Objectives: We compared plasma fatty acid composition in meat-eaters, vegetarians, and vegans and examined whether the proportions of eicosapentaenoic acid (20:5n–3; EPA), docosapentaenoic acid (22:5n–3; DPA), and docosahexaenoic acid (22:6n–3; DHA) were related to the subjects’ duration of adherence to their diets or to the proportions of plasma linoleic acid (18:2n–6; LA) and -linolenic acid (18:3n-3; ALA).
Design: The present cross-sectional study included 196 meat-eating, 231 vegetarian, and 232 vegan men in the United Kingdom. Information on anthropometry, diet, and smoking habits was obtained through a questionnaire. Total fatty acid composition in plasma was measured.
Results: The proportions of plasma EPA and DHA were lower in the vegetarians and in the vegans than in the meat-eaters, whereas only small differences were seen for DPA. Plasma EPA, DPA, and DHA proportions were not significantly associated with the duration of time since the subjects became vegetarian or vegan, which ranged from <1 y to >20 y. In the vegetarians and the vegans, plasma DHA was inversely correlated with plasma LA.
Conclusions: The proportions of plasma long-chain n–3 fatty acids were not significantly affected by the duration of adherence to a vegetarian or vegan diet. This finding suggests that when animal foods are wholly excluded from the diet, the endogenous production of EPA and DHA results in low but stable plasma concentrations of these fatty acids.
Key Words: n–3 Fatty acids • vegetarians • vegans • cross-sectional study
More about → Study - Essential fatty acids in plasma in British meat-eating, vegetarian, and vegan men
Long-chain n–3 polyunsaturated fatty acids in plasma in British meat-eating, vegetarian, and vegan men1,2,3
Magdalena S Rosell, Zouë Lloyd-Wright, Paul N Appleby, Thomas AB Sanders, Naomi E Allen and Timothy J Key
1 From the Cancer Research UK Epidemiology Unit, University of Oxford, Oxford, United Kingdom (MSR, PNA, NEA, and TJK), and the Nutrition, Food and Health Research Center, King’s College London, London, United Kingdom (ZL-W and TABS)
Background: Plasma concentrations of long-chain n–3 polyunsaturated fatty acids are lower in vegetarians and in vegans than in omnivores. No data are available on whether these concentrations differ between long- and short-term vegetarians and vegans.
Objectives: We compared plasma fatty acid composition in meat-eaters, vegetarians, and vegans and examined whether the proportions of eicosapentaenoic acid (20:5n–3; EPA), docosapentaenoic acid (22:5n–3; DPA), and docosahexaenoic acid (22:6n–3; DHA) were related to the subjects’ duration of adherence to their diets or to the proportions of plasma linoleic acid (18:2n–6; LA) and -linolenic acid (18:3n-3; ALA).
Design: The present cross-sectional study included 196 meat-eating, 231 vegetarian, and 232 vegan men in the United Kingdom. Information on anthropometry, diet, and smoking habits was obtained through a questionnaire. Total fatty acid composition in plasma was measured.
Results: The proportions of plasma EPA and DHA were lower in the vegetarians and in the vegans than in the meat-eaters, whereas only small differences were seen for DPA. Plasma EPA, DPA, and DHA proportions were not significantly associated with the duration of time since the subjects became vegetarian or vegan, which ranged from <1 y to >20 y. In the vegetarians and the vegans, plasma DHA was inversely correlated with plasma LA.
Conclusions: The proportions of plasma long-chain n–3 fatty acids were not significantly affected by the duration of adherence to a vegetarian or vegan diet. This finding suggests that when animal foods are wholly excluded from the diet, the endogenous production of EPA and DHA results in low but stable plasma concentrations of these fatty acids.
Key Words: n–3 Fatty acids • vegetarians • vegans • cross-sectional study
