Eating more refined grains increases risk of heart attack, early death
The researchers examined diets from diverse populations in low, middle and high-income countries.
February 19, 2021
Science Daily/Simon Fraser University
A new study published in The British Medical Journal by researchers including SFU health sciences professor Scott Lear found consuming a high number of refined grains, such as croissants and white bread, is associated with a higher risk of major cardiovascular disease, stroke and early death.
The Prospective Urban Rural Epidemiology (PURE) study has been examining diets from diverse populations in low-, middle- and high-income countries around the world. Over 16 years of analysis of 137,130 participants in 21 countries, including Canada, the researchers found the intake of refined grains and added sugars have greatly increased over the years.
Grains were categorized into three groups: refined grains, whole grains and white rice. Refined grains included goods made with refined (e.g. white) flour, including white bread, pasta/noodles, breakfast cereals, crackers, and bakery products/desserts containing refined grains. Whole grains included whole grain flours (e.g. buckwheat) and intact or cracked whole grains (eg. steel cut oats).
The study found that having more than seven servings of refined grains per day was associated with a 27 per cent greater risk for early death, 33 percent greater risk for heart disease and 47 per cent greater risk for stroke.
"This study re-affirms previous work indicating a healthy diet includes limiting overly processed and refined foods," says Lear.
No significant adverse health effects were found with consuming whole grains or white rice.
The study suggests eating whole grain foods like brown rice and barley, and having fewer cereal grains and refined wheat products. Reducing one's overall consumption of refined grains and having better quality carbohydrates is essential for optimal health outcomes.
https://www.sciencedaily.com/releases/2021/02/210219155857.htm
Study links prolonged sedentary time to distractibility in adults with obesity, overweight
February 17, 2021
Science Daily/University of Illinois at Urbana-Champaign, News Bureau
Scientists used accelerometers to track daily activity levels for a week in 89 adults with obesity or overweight and, in a series of tests, measured their ability to multitask and maintain their attention despite distractions. The study revealed that individuals who spent more sedentary time in bouts lasting 20 minutes or more were less able to overcome distractions.
Reported in the International Journal of Obesity, the research adds to the evidence linking sedentary behaviors and cognition, said University of Illinois Urbana-Champaign kinesiology and community health professor Dominika Pindus, who led the work on the paper.
"Several studies have examined the relationship between different types of sedentary behaviors such as TV viewing and cognitive functions in children and adults," Pindus said. "The relationships they observed varied with the type of sedentary behavior. These studies primarily measured sedentary behaviors during leisure time."
The research found that regularly sitting for extended periods is linked to increased mortality and cardiovascular disease, Pindus said. People who do not engage in at least 60 minutes per day of moderate-to-vigorous physical activity and sit for eight hours or more have an increased health risk. Other studies suggest that bouts of prolonged sitting lasting 20 minutes or more negatively affect levels of blood sugar after a meal.
"Few studies, however, have examined the relationship between prolonged sedentary time and cognitive functions," Pindus said. To address this gap in research, she and her colleagues focused on the associations between objectively measured, prolonged sedentary time and cognition in adults 25-45 years old with obesity or overweight.
"We know from previous research that people with obesity or overweight don't do as well on certain types of cognitive tasks," Pindus said. "These tasks engage executive functions -- cognitive functions that are important for reasoning and staying focused on a goal."
Some studies have found that long-term physical activity interventions in preadolescent children or older adults can improve those functions.
"But we don't have much data on how prolonged sedentary time is linked to executive functions in working-age people with obesity or overweight," she said. "If we can show how sedentary time and physical activity in everyday life relate to executive functions in those individuals, we may be able to design more targeted lifestyle interventions to improve cognition in this population."
The researchers collected baseline information for all participants, tested their cognitive ability and calculated each person's body mass index and percent body fat. Participants wore accelerometers on their waists during waking hours for seven days. They also completed cognitive tasks and measures of brain function in a laboratory setting.
"We used EEG recordings to measure electrical potentials that are generated in the brain while participants engaged in tasks that challenged them to focus, ignore distractions and flexibly switch attention between tasks," Pindus said. A controller connected to a computer allowed participants to respond to problems while the speed and accuracy of their responses was recorded.
A statistical analysis of participants' sedentariness in relation to their speed and accuracy on a task that measures distractibility found a relationship between the two, Pindus said.
"Our key finding was that people who spent more time in prolonged sedentary bouts were more easily distracted," she said.
More research is needed to determine how the structure of a person's sedentary time influences cognition, Pindus said.
"If you make sure to break up your sitting time with brief bouts of physical activity, could that reduce how distracted you will be?" she said. "And if it does, what is driving this effect? This is something we want to explore."
https://www.sciencedaily.com/releases/2021/02/210217132335.htm
Avoiding inflammatory foods can lower heart disease, stroke risk
Study further examines connection between inflammation and heart disease through impact of inflammatory food consumption
November 2, 2020
Science Daily/American College of Cardiology
Diets high in red and processed meat, refined grains and sugary beverages, which have been associated with increased inflammation in the body, can increase subsequent risk of heart disease and stroke compared to diets filled with anti-inflammatory foods according to a study published today in the Journal of the American College of Cardiology. A separate JACC study assessed the positive effects eating walnuts, an anti-inflammatory food, had on decreasing inflammation and heart disease risk.
Chronic inflammation has been shown to play an important role in the development of heart disease and stroke. Certain inflammatory biomarkers, such as interleukins, chemokines and adhesion molecules, have been associated with early and late stages of atherosclerosis. Previous studies have found that diet can influence inflammation levels, but few healthy dietary patterns, such as the Mediterranean diet (rich in olive oil, nuts, whole grain, fruits and vegetables, and seafood consumption, and light on dairy and red/processed meat), have shown lower concentrations of some inflammatory biomarkers and lower heart disease risk. There has been less research focused on whether long-term adherence to proinflammatory diets are associated with increased rates of heart disease or stroke.
Researchers used the men and women from the Nurses' Health Studies I and II starting from 1986 and included up to 32 years of follow up. After excluding participants with missing diet information or previously diagnosed heart disease, stroke or cancer, over 210,000 participants were included in the analysis. The participants completed a survey every four years to ascertain dietary intake.
"Using an empirically-developed, food-based dietary index to evaluate levels of inflammation associated with dietary intake, we found that dietary patterns with higher inflammatory potential were associated with an increased rate of cardiovascular disease," said Jun Li, MD, PhD, lead author of the study and research scientist in the department of nutrition at Harvard T.H. Chan School of Public Health. "Our study is among the first to link a food-based dietary inflammatory index with long-term risk of cardiovascular disease."
The food-based proinflammatory dietary index based off 18 pre-defined food groups that together show the strongest associations with an increase in inflammatory biomarkers. After controlling for other risk factors such as BMI, physical activity, family history of heart disease and multivitamin use, the participants consuming proinflammatory diets had a 46% higher risk of heart disease and 28% higher risk of stroke, compared to those consuming anti-inflammatory diets.
The researchers suggested consuming foods with higher levels of antioxidants and fiber to help combat inflammation: Green leafy vegetables (kale, spinach, cabbage, arugula), yellow vegetables (pumpkin, yellow peppers, beans, carrots), whole grains, coffee, tea and wine. The researchers also suggested limiting intake of refined sugars and grains, fried foods, sodas, and restricting processed, red and organ meat. These foods are among the major contributors to the proinflammatory dietary index.
"A better knowledge of health protection provided by different foods and dietary patterns, mainly their anti-inflammatory properties, should provide the basis for designing even healthier dietary patterns to protect against heart disease," said Ramon Estruch, MD, PhD, senior consultant in the department of internal medicine at Hospital Clinic in Barcelona, Spain, and author of an accompanying editorial comment. "When choosing foods in our diet, we should indeed beware of their proinflammatory and anti-inflammatory potential!"
Incorporating Walnuts into Diet Decreases Inflammation
In another study, researchers assessed how incorporating walnuts into an individual's usual diet would improve inflammatory biomarkers. Previous studies have found that regular nut consumption is associated with lower heart disease risk and lower overall cholesterol; however, there has been limited research linking nut consumption with less inflammation in the body. A total of 634 participants were assigned either a diet without walnuts or a diet with regularly incorporated walnuts (about 30-60 grams per day). After a follow up period of two years, those who ate a diet with walnuts showed significantly reduced levels of inflammation in the body in 6 out of 10 of the inflammatory biomarkers tested.
"The anti-inflammatory effect of long-term consumption of walnuts demonstrated in this study provides novel mechanistic insight for the benefit of walnut consumption on heart disease risk beyond that of cholesterol lowering," said Montserrant Cofán, PhD, lead author of the study and a researcher at the August Pi i Sunyer Biomedical Research Institute in Barcelona, Spain.
https://www.sciencedaily.com/releases/2020/11/201102142257.htm
Excessive sugar intake linked with unhealthy fat deposits
June 29, 2020
Science Daily/European Society of Cardiology
Sugar consumption is linked with larger fat deposits around the heart and in the abdomen, which are risky for health. That's the finding of a study published today in the European Journal of Preventive Cardiology, a journal of the European Society of Cardiology (ESC).
"When we consume too much sugar the excess is converted to fat and stored," said study author Ms. So Yun Yi, a PhD student at the University of Minnesota School of Public Health. "This fat tissue located around the heart and in the abdomen releases chemicals into the body which can be harmful to health. Our results support limiting added sugar intake."
Excess sugar consumption is a worldwide problem. The six countries with the highest sales of sugary drinks per capita are Chile, Mexico, Argentina, Peru, the US, and Saudi Arabia. The demand for sugar is expected to increase in Asia, Africa, and Russia.
This observational study examined both sugar-sweetened beverages (such as soft drinks, fruit drinks, energy drinks) and sugar added to foods and beverages for sweetness (for example when cooking or in processed foods). The researchers analysed the association between long-term sugar consumption and fat stores around the heart and other organs.
Data were obtained from Coronary Artery Risk Development in Young Adults (CARDIA), an ongoing cohort study in the US that includes centres in Alabama, California, Illinois, and Minnesota. A total of 3,070 healthy participants aged 18 to 30 were included in this study.
Food and beverage intakes were measured three times over a 20-year period (1985 to 2005). After 25 years (in 2010) computed tomography (CT) scans of the chest and abdomen were performed to measure fat volumes in the abdomen and around the heart.
The researchers found that sugar intake over the 20-year period was related to fat volumes later in life. Higher intakes of both sugar-sweetened beverages and added sugar were related to greater fat stores around organs in a stepwise fashion.
"Our findings provide more evidence that consuming too much added sugar and sugary drinks is related to a higher amount of fat tissue," said study author Dr. Lyn Steffen of the University of Minnesota School of Public Health. "And, we know that fat deposits are connected with higher risks of heart disease and diabetes."
She advised reducing the amount of added sugar consumed each day. "Have water instead of sugary drinks and choose healthier snacks over foods rich in added sugar like cakes," she said. "Read food labels to check the amount of added sugar in what you are buying. Look for ingredients like syrups, glucose, fructose, sucrose, and maltose. Being more aware of hidden sugar will help you cut back."
Dr. Steffen said: "On top of our individual efforts, governments, food manufacturers, restaurants, schools, and workplaces have a role to play in increasing consumer awareness of the sugar content in foods and beverages and offering healthier alternatives."
https://www.sciencedaily.com/releases/2020/06/200629120243.htm
Raw milk may do more harm than good
Not properly stored, it's a source of antibiotic-resistant microbes
June 29, 2020
Science Daily/University of California - Davis
Raw or unpasteurized cows' milk from U.S. retail stores can hold a huge amount of antimicrobial-resistant genes if left at room temperature, according to a new study from researchers at the University of California, Davis. The study also found bacteria that harbored antimicrobial-resistant genes can transfer them to other bacteria, potentially spreading resistance if consumed. The study was published in the journal Microbiome.
"We don't want to scare people, we want to educate them. If you want to keep drinking raw milk, keep it in your refrigerator to minimize the risk of it developing bacteria with antibiotic-resistant genes," said lead author Jinxin Liu, a postdoctoral researcher in the Department of Food Science and Technology at UC Davis.
Lacking in Probiotics
An estimated 3 percent of the U.S. population consumes unpasteurized, or raw, milk, which has not been heated to kill pathogens and extend shelf life. Raw milk is often touted to consumers as having an abundant supply of probiotics, or healthy bacteria, compared with pasteurized milk. UC Davis researchers did not find that to be the case.
"Two things surprised us," said Liu. "We didn't find large quantities of beneficial bacteria in the raw milk samples, and if you leave raw milk at room temperature, it creates dramatically more antimicrobial-resistant genes than pasteurized milk."
Bacteria with antimicrobial-resistant genes, if passed to a pathogen, have the potential to become "superbugs," so that pharmaceuticals to treat infection or disease no longer work. Each year, almost 3 million people get an antibiotic-resistant infection, and more than 35,000 people die, according to the Centers for Disease Control.
The Longer It Sits, the Worse It Gets
UC Davis researchers analyzed more than 2,000 retail milk samples from five states, including raw milk and milk pasteurized in different ways. The study found raw milk had the highest prevalence of antibiotic-resistant microbes when left at room temperature.
"Our study shows that with any temperature abuse in raw milk, whether intentional or not, it can grow these bacteria with antimicrobial resistance genes," said co-author Michele Jay-Russell, research microbiologist and manager with the UC Davis Western Center for Food Safety. "It's not just going to spoil. It's really high risk if not handled correctly."
Some consumers are intentionally letting raw milk sit outside of the refrigerator at room temperature to ferment, in order to make what's known as clabber. Co-author and Peter J. Shields Chair of Dairy Food Science David Mills said if consumers eat raw milk clabber, they are likely adding a high number of antimicrobial-resistant genes to their gut.
"You could just be flooding your gastrointestinal tract with these genes," said Mills. "We don't live in an antibiotic-free world anymore. These genes are everywhere, and we need to do everything we can to stop that flow into our bodies."
While more work is needed to fully understand whether antibiotic-resistant genes in raw milk translate into health risks for humans, Mills suggests that consumers instead use a starter culture if they want to ferment raw milk, which carries specific strains of bacteria to inoculate the milk.
Other authors include Yuanting Zhu of UC Davis and Danielle Lemay of USDA ARS Western Human Nutrition Research Center. This study was funded with support from the National Institutes of Health and the Peter J. Shields Endowed Chair in Dairy Food Science.
https://www.sciencedaily.com/releases/2020/06/200629140054.htm
Higher fruit, vegetable and whole grain intake linked to lower risk of diabetes
Findings further support advice to eat more of these foods to prevent disease
July 8, 2020
Science Daily/BMJ
Higher consumption of fruit, vegetables and whole grain foods are associated with a lower risk of developing type 2 diabetes, according to two studies published by The BMJ today.
The findings suggest that even a modest increase in consumption of these foods as part of a healthy diet could help prevent type 2 diabetes.
In the first study, a team of European researchers examined the association between blood levels of vitamin C and carotenoids (pigments found in colourful fruits and vegetables) with risk of developing type 2 diabetes.
Vitamin C and carotenoid levels are more reliable indicators of fruit and vegetable intake than using dietary questionnaires.
Their findings are based on 9,754 adults who developed new-onset type 2 diabetes and a comparison group of 13,662 adults who remained free of diabetes during follow-up from among 340,234 participants who were taking part in the European Prospective Investigation into Cancer and Nutrition (EPIC)-InterAct study in eight European countries.
After adjusting for lifestyle, social and dietary risk factors for diabetes, higher blood levels of each of vitamin C and carotenoids and their sum when combined into a "composite biomarker score" were associated with a lower risk of developing type 2 diabetes.
Compared with people who had the lowest composite biomarker score, the risk in people whose biomarker score was in the top 20% of the population was 50% lower. The risk in those with biomarker scores between these two extremes was intermediate.
The researchers calculate that every 66 grams per day increase in total fruit and vegetable intake was associated with a 25% lower risk of developing type 2 diabetes.
In the second study, researchers in the United States examined associations between total and individual whole grain food intake and type 2 diabetes.
Their findings are based on 158,259 women and 36,525 men who were free from diabetes, heart disease and cancer and were taking part in the Nurses' Health Study, Nurses' Health Study II, and Health Professionals Follow-Up Study.
After adjusting for lifestyle and dietary risk factors for diabetes, participants in the highest category for total whole grain consumption had a 29% lower rate of type 2 diabetes compared with those in the lowest category.
For individual whole grain foods, the researchers found that consuming one or more servings a day of whole grain cold breakfast cereal or dark bread was associated with a lower risk of type 2 diabetes (19% and 21% respectively) compared with consuming less than one serving a month.
For other individual whole grains with lower average intake levels, consumption of two or more servings a week compared with less than one serving a month was associated with a 21% lower risk for oatmeal, a 15% lower risk for added bran, and a 12% lower risk for brown rice and wheat germ.
These reductions in risk seemed to plateau at around two servings a day for total whole grain intake, and at around half a serving a day for whole grain cold breakfast cereal and dark bread.
Both studies are observational so can't establish cause, and there's a possibility that some of the results may be due to unmeasured (confounding) factors. However, both studies took account of several well known lifestyle risk factors and markers of dietary quality, and the findings back up other research linking a healthy diet with better health.
As such, both research teams say their findings provide further support for current recommendations to increase fruit, vegetable and whole grain consumption as part of a healthy diet to prevent type 2 diabetes.
And for fruit and vegetables, the findings also suggest that consumption of even a moderately increased amount among populations who typically consume low levels could help to prevent type 2 diabetes.
https://www.sciencedaily.com/releases/2020/07/200708213317.htm
Vegetarians tend to be slimmer and less extroverted than meat eaters
June 15, 2020
Science Daily/Max Planck Institute for Human Cognitive and Brain Sciences
The less animal products someone consumes, the lower his body mass index on average and the less he tends to be extroverted. A connection with depressive moods as other studies had found could not be confirmed.
According to a survey by the Allensbach Institute, more than 6.1 million Germans stated last year that they were vegetarians, 400,000 more than two years earlier. A large-scale study at the Max Planck Institute for Human Cognitive and Brain Sciences (MPI CBS) in cooperation with the University Hospital of Leipzig has now examined in almost 9,000 people how this form of nutrition is related to the body and the psyche -- regardless of age, gender and level of education.
It was found that the rarer the proportion of animal food in a person's diet, the lower their body mass index (BMI) on average and thus their body weight. One reason for this could be the lower proportion of heavily processed foods in the plant diet. "Products that are excessively rich in fat and sugar are particularly fattening. They stimulate the appetite and delay the feeling of satiety. If you avoid animal foods, you consume fewer such products on average," explains Evelyn Medawar, first author of the underlying publication, which has now been published in the journal Nutrients. In addition: Vegetarian food contains dietary fibres and has a positive effect on the microbiome in the intestine. This is another reason why they could fill you up earlier than those made from animal ingredients. "People who eat predominantly vegetable foods may therefore absorb less energy," Medawar adds. In addition to a changed feeling of satiety, lifestyle factors such as more sport and greater health awareness could also play a decisive role.
For the BMI it also seems to make a difference which animal products a person feeds on. If it is predominantly so-called primary animal products, i.e. meat, sausage and fish, the person usually has a higher BMI than someone who eats primarily secondary animal products, i.e. eggs, milk, dairy products, cheese and butter. In the former case the correlation is statistically significant.
Medawar uses an example to illustrate what this could mean for nutrition: "A person with a 1.2 point lower BMI on average either completely avoids certain animal products, such as the primary ones, and is on a vegetarian diet. Or she continues to eat meat and fish, but less often. Whether nutrition is ultimately the cause of lower body weight or whether other factors are responsible for it cannot be determined from the data. A follow-up study in cooperation with the University Hospital Leipzig will now shed light on this.
Nutrition and personality
The researchers also found out that vegetarian or vegan nutrition is also related to personality. Especially with one of the five major personality factors, extroversion. It was shown that people with predominantly plant-based foods on their diet are more introverted than those who mainly fed on animal products. "It is difficult to say what the reason for this is," says Veronica Witte. "It could be because more introverted people tend to have more restrictive eating habits or because they are more socially segregated because of their eating habits." Here, again, further studies should follow on how people identify with the characteristics of their diet.
However, they could not confirm that a plant-based diet is associated with a tendency towards neurotic behaviour, as other studies suggested. "Earlier analyses had found that more neurotic people were generally more likely to avoid certain groups of foods and to behave more restrictively. We focused here solely on the avoidance of animal products and could not observe any correlation," explains study leader Veronica Witte.
In a third part, they finally concentrated on the question of whether a predominantly plant-based diet is more often associated with depressive moods. Here previous studies had also suggested a relationship between the two factors. "We could not detect this correlation," says Witte. "It is possible that in previous analyses other factors had blurred the results, including the BMI or conspicuous personality traits that are known to be associated with depression. We accounted for them," said Witte explaining a possible reason for the different results. In addition, the plant-based diet is now more common and more accepted and not anymore restricted to a certain group.
The scientists had investigated these connections within the so-called LIFE project, a broad-based study in cooperation with the University Hospital of Leipzig. They determined the personal diets by means of questionnaires in which the participants were asked to fill in how often they had eaten the individual animal products in the last 12 months -- from "several times a day" to "never." The personality traits such as extroversion and neuroticism were assessed by means of a so-called personality inventory (NEOFFI), while depression was assessed by means of the so-called CESD test, a questionnaire that records various symptoms of depression.
https://www.sciencedaily.com/releases/2020/06/200615115748.htm
Our ability to focus may falter after eating one meal high in saturated fat
Fatty food concept (stock image). Credit: © anaumenko / stock.adobe.com
Study also looks at effect of leaky gut on concentration
May 12, 2020
Science Daily/Ohio State University
Fatty food may feel like a friend during these troubled times, but new research suggests that eating just one meal high in saturated fat can hinder our ability to concentrate -- not great news for people whose diets have gone south while they're working at home during the COVID-19 pandemic.
The study compared how 51 women performed on a test of their attention after they ate either a meal high in saturated fat or the same meal made with sunflower oil, which is high in unsaturated fat.
Their performance on the test was worse after eating the high-saturated-fat meal than after they ate the meal containing a healthier fat, signaling a link between that fatty food and the brain.
Researchers were also looking at whether a condition called leaky gut, which allows intestinal bacteria to enter the bloodstream, had any effect on concentration. Participants with leakier guts performed worse on the attention assessment no matter which meal they had eaten.
The loss of focus after a single meal was eye-opening for the researchers.
"Most prior work looking at the causative effect of the diet has looked over a period of time. And this was just one meal -- it's pretty remarkable that we saw a difference," said Annelise Madison, lead author of the study and a graduate student in clinical psychology at The Ohio State University.
Madison also noted that the meal made with sunflower oil, while low in saturated fat, still contained a lot of dietary fat.
"Because both meals were high-fat and potentially problematic, the high-saturated-fat meal's cognitive effect could be even greater if it were compared to a lower-fat meal," she said.
The study is published in the American Journal of Clinical Nutrition.
Madison works in the lab of Janice Kiecolt-Glaser, professor of psychiatry and psychology and director of the Institute for Behavioral Medicine Research at Ohio State. For this work, Madison conducted a secondary analysis of data from Kiecolt-Glaser's study assessing whether high-fat meals increased fatigue and inflammation among cancer survivors.
Women in the study completed a baseline assessment of their attention during a morning visit to the lab. The tool, called a continuous performance test, is a measure of sustained attention, concentration and reaction time based on 10 minutes of computer-based activities.
The high-fat meal followed: eggs, biscuits, turkey sausage and gravy containing 60 grams of fat, either a palmitic acid-based oil high in saturated fat or the lower-saturated-fat sunflower oil. Both meals totaled 930 calories and were designed to mimic the contents of various fast-food meals such as a Burger King double whopper with cheese or a McDonald's Big Mac and medium fries.
Five hours later, the women took the continuous performance test again. Between one and four weeks later, they repeated these steps, eating the opposite meal of what they had eaten on the first visit.
Researchers also analyzed participants' fasting baseline blood samples to determine whether they contained an inflammatory molecule that signals the presence of endotoxemia -- the toxin that escapes from the intestines and enters the bloodstream when the gut barrier is compromised.
After eating the meal high in saturated fat, all of the participating women were, on average, 11 percent less able to detect target stimuli in the attention assessment. Concentration lapses were also apparent in the women with signs of leaky gut: Their response times were more erratic and they were less able to sustain their attention during the 10-minute test.
"If the women had high levels of endotoxemia, it also wiped out the between-meal differences. They were performing poorly no matter what type of fat they ate," Madison said.
Though the study didn't determine what was going on in the brain, Madison said previous research has suggested that food high in saturated fat can drive up inflammation throughout the body, and possibly the brain. Fatty acids also can cross the blood-brain barrier.
"It could be that fatty acids are interacting with the brain directly. What it does show is the power of gut-related dysregulation," she said.
The statistical analysis accounted for other potential influences on cognition, including depressive symptoms and the participants' average dietary saturated fat consumption. The women in the study ate three standardized meals and fasted for 12 hours before each lab visit to reduce diet variations that could affect their physiological response to the high-fat meals.
The findings suggest concentration could be even more impaired in people stressed by the pandemic who are turning to fatty foods for comfort, Kiecolt-Glaser said.
"What we know is that when people are more anxious, a good subset of us will find high-saturated-fat food more enticing than broccoli," she said. "We know from other research that depression and anxiety can interfere with concentration and attention as well. When we add that on top of the high-fat meal, we could expect the real-world effects to be even larger."
https://www.sciencedaily.com/releases/2020/05/200512134433.htm
Certain foods common in diets of US adults with inflammatory bowel disease
May 6, 2020
Science Daily/Georgia State University
Foods, such as French fries, cheese, cookies, soda, and sports and energy drinks, are commonly found in the diets of United States adults with inflammatory bowel disease, according to a new study by researchers in the Institute for Biomedical Sciences at Georgia State University.
The researchers analyzed the National Health Interview Survey 2015 to determine the food intake and frequency of consumption for U.S. adults with inflammatory bowel disease. The survey assessed 26 foods. The findings, published in the journal PLOS One, reveal that foods typically labeled as junk food were associated with inflammatory bowel disease.
Inflammatory bowel disease, which is characterized by chronic inflammation of the gastrointestinal tract, affects three million U.S. adults. There are two types of conditions, Crohn's disease and ulcerative colitis. Common symptoms of inflammatory bowel disease include persistent diarrhea, abdominal pain, rectal bleeding or bloody stools, weight loss and fatigue, according to the Centers for Disease Control and Prevention (CDC).
This study found fries were consumed by a greater number of people with inflammatory bowel disease, and they also ate more cheese and cookies and drank less 100 percent fruit juice compared to people who did not have inflammatory bowel disease.
Intaking fries and sports and energy drinks and frequently drinking soda were significantly associated with having been told one has inflammatory bowel disease. Consuming milk or popcorn was less likely associated with receiving this diagnosis.
"While foods typically labeled as junk food were positively associated with inflammatory bowel disease, we found the eating patterns of people with and without this disease to be very similar," said Dr. Moon Han, the study's first author who completed the work as a Ph.D. student in Dr. Didier Merlin's lab in the Institute for Biomedical Sciences and now works as a Health Scientist ORISE Fellow at the CDC. "However, it's unclear whether the survey results reflect a potential change in the food intake of people with inflammatory bowel disease long before the survey was conducted."
To fully understand the role of food intake in inflammatory bowel disease risk and prevalence, it's important to explore environmental factors (for example, food deserts), food processing (such as frying) and potential bioactive food components that can induce intestinal inflammation and increase susceptibility to inflammatory bowel disease, the researchers concluded.
https://www.sciencedaily.com/releases/2020/05/200506162150.htm#
Which foods do you eat together? How you combine them may raise dementia risk
Study finds 'food networks' centered on processed meats, starches may raise risk
April 22, 2020
Science Daily/American Academy of Neurology
t's no secret that a healthy diet may benefit the brain. However, it may not only be what foods you eat, but what foods you eat together that may be associated with your risk of dementia, according to a new study published in the April 22, 2020, online issue of Neurology®, the medical journal of the American Academy of Neurology. The study looked at "food networks" and found that people whose diets consisted mostly of highly processed meats, starchy foods like potatoes, and snacks like cookies and cakes, were more likely to have dementia years later compared to people who ate a wider variety of healthy foods.
"There is a complex inter-connectedness of foods in a person's diet, and it is important to understand how these different connections, or food networks, may affect the brain because diet could be a promising way to prevent dementia," said study author Cécilia Samieri, PhD, of the University of Bordeaux in France. "A number of studies have shown that eating a healthier diet, for example a diet rich in green leafy vegetables, berries, nuts, whole grains and fish, may lower a person's risk of dementia. Many of those studies focused on quantity and frequency of foods. Our study went one step further to look at food networks and found important differences in the ways in which food items were co-consumed in people who went on to develop dementia and those who did not."
The study involved 209 people with an average age of 78 who had dementia and 418 people, matched for age, sex and educational level, who did not have dementia.
Participants had completed a food questionnaire five years previously describing what types of food they ate over the year, and how frequently, from less than once a month to more than four times a day. They also had medical checkups every two to three years. Researchers used the data from the food questionnaire to compare what foods were often eaten together by the patients with and without dementia.
Researchers found while there were few differences in the amount of individual foods that people ate, overall food groups or networks differed substantially between people who had dementia and those who did not have dementia.
"Processed meats were a 'hub' in the food networks of people with dementia," said Samieri. "People who developed dementia were more likely to combine highly processed meats such as sausages, cured meats and patés with starchy foods like potatoes, alcohol, and snacks like cookies and cakes. This may suggest that frequency with which processed meat is combined with other unhealthy foods, rather than average quantity, may be important for dementia risk. For example, people with dementia were more likely, when they ate processed meat, to accompany it with potatoes and people without dementia were more likely to accompany meat with more diverse foods, including fruit and vegetables and seafood."
Overall, people who did not have dementia were more likely to have a lot of diversity in their diet, demonstrated by many small food networks that usually included healthier foods, such as fruit and vegetables, seafood, poultry or meats.
"We found that more diversity in diet, and greater inclusion of a variety of healthy foods, is related to less dementia," said Samieri. "In fact, we found differences in food networks that could be seen years before people with dementia were diagnosed. Our findings suggest that studying diet by looking at food networks may help untangle the complexity of diet and biology in health and disease."
One limitation of the study was that participants completed a food questionnaire that relied on their ability to accurately recall diet rather than having researchers monitor their diets. Another limitation was that diets were only recorded once, years before the onset of dementia, so any changes in diet over time were unknown.
https://www.sciencedaily.com/releases/2020/04/200422214038.htm
Link between obesity and sleep loss
Energy conservation may be a major function of sleep, according to new study in worms
April 22, 2020
Science Daily/University of Pennsylvania School of Medicine
Can staying up late make you fat? A growing body of research has suggested that poor sleep quality is linked to an increased risk of obesity by deregulating appetite, which in turn leads to more calorie consumption.
But a new study published this week in PLOS Biology found that the direction of this reaction might actually be flipped: It's not the sleep loss that leads to obesity, but rather that excess weight can cause poor sleep, according to researchers from the University of Pennsylvania's Perelman School of Medicine and the University of Nevada, Reno, who discovered their findings in the microscopic worm Caenorhabditis elegans (C. elegans).
"We think that sleep is a function of the body trying to conserve energy in a setting where energetic levels are going down. Our findings suggest that if you were to fast for a day, we would predict you might get sleepy because your energetic stores would be depleted," said study co-author David Raizen, MD, PhD, an associate professor of Neurology and member of the Chronobiology and Sleep Institute at Penn.
Raizen emphasized that while these findings in worms may not translate directly to humans, C. elegans offer a surprisingly good model for studying mammalian slumber. Like all other animals that have nervous systems, they need sleep. But unlike humans, who have complex neural circuitry and are difficult to study, a C. elegans has only 302 neurons -- one of which scientists know for certain is a sleep regulator.
In humans, acute sleep disruption can result in increased appetite and insulin resistance, and people who chronically get fewer than six hours of sleep per night are more likely be obese and diabetic. Moreover, starvation in humans, rats, fruit flies, and worms has been shown to affect sleep, indicating that it is regulated, at least in part, by nutrient availability. However, the ways in which sleeping and eating work in tandem has remained unclear.
"We wanted to know, what is sleep actually doing? Short sleep and other chronic conditions, like diabetes, are linked, but it's just an association. It's not clear if short sleep is causing the propensity for obesity, or that the obesity, perhaps, causes the propensity for short sleep," said study co-author Alexander van der Linden, PhD, an associate professor of Biology at the University of Nevada, Reno.
To study the association between metabolism and sleep, the researchers genetically modified C. elegans to "turn off" a neuron that controls sleep. These worms could still eat, breathe, and reproduce, but they lost their ability to sleep. With this neuron turned off, the researchers saw a severe drop in adenosine triphosphate (ATP) levels, which is the body's energy currency.
"That suggests that sleep is an attempt to conserve energy; it's not actually causing the loss of energy," Raizen explained.
In previous research, the van der Linden lab studied a gene in C. elegans called KIN-29. This gene is homologous to the Salt-Inducible Kinase (SIK-3) gene in humans, which was already known to signal sleep pressure. Surprisingly, when the researchers knocked out the KIN-29 gene to create sleepless worms, the mutant C. elegans accumulated excess fat -- resembling the human obesity condition -- even though their ATP levels lowered.
The researchers hypothesized that the release of fat stores is a mechanism for which sleep is promoted, and that the reason KIN-29 mutants did not sleep is because they were unable to liberate their fat. To test this hypothesis, the researchers again manipulated the KIN-29 mutant worms, this time expressing an enzyme that "freed" their fat. With that manipulation, the worms were again able to sleep.
Raizen said this could explain one reason why people with obesity may experience sleep problems. "There could be a signaling problem between the fat stores and the brain cells that control sleep," he said.
While there is still much to unravel about sleep, Raizen said that this paper takes the research community one step closer to understanding one of its core functions -- and how to treat common sleep disorders.
"There is a common, over-arching sentiment in the sleep field that sleep is all about the brain, or the nerve cells, and our work suggests that this isn't necessarily true," he said. "There is some complex interaction between the brain and the rest of the body that connects to sleep regulation."
https://www.sciencedaily.com/releases/2020/04/200422091205.htm
Diet may help preserve cognitive function
April 14, 2020
Science Daily/NIH/National Eye Institute
According to a recent analysis of data from two major eye disease studies, adherence to the Mediterranean diet -- high in vegetables, whole grains, fish, and olive oil -- correlates with higher cognitive function. Dietary factors also seem to play a role in slowing cognitive decline. Researchers at the National Eye Institute (NEI), part of the National Institutes of Health, led the analysis of data from the Age-Related Eye Disease Study (AREDS) and AREDS2. They published their results today in the journal Alzheimer's and Dementia.
"We do not always pay attention to our diets. We need to explore how nutrition affects the brain and the eye" said Emily Chew, M.D., director of the NEI Division of Epidemiology and Clinical Applications and lead author of the studies.
The researchers examined the effects of nine components of the Mediterranean diet on cognition. The diet emphasizes consumption of whole fruits, vegetables, whole grains, nuts, legumes, fish, and olive oil, as well as reduced consumption of red meat and alcohol.
AREDS and AREDS2 assessed over years the effect of vitamins on age-related macular degeneration (AMD), which damages the light-sensitive retina. AREDS included about 4,000 participants with and without AMD, and AREDS2 included about 4,000 participants with AMD. The researchers assessed AREDS and AREDS2 participants for diet at the start of the studies. The AREDS study tested participants' cognitive function at five years, while AREDS2 tested cognitive function in participants at baseline and again two, four, and 10 years later. The researchers used standardized tests based on the Modified Mini-Mental State Examination to evaluate cognitive function as well as other tests. They assessed diet with a questionnaire that asked participants their average consumption of each Mediterranean diet component over the previous year.
Participants with the greatest adherence to the Mediterranean diet had the lowest risk of cognitive impairment. High fish and vegetable consumption appeared to have the greatest protective effect. At 10 years, AREDS2 participants with the highest fish consumption had the slowest rate of cognitive decline.
The numerical differences in cognitive function scores between participants with the highest versus lowest adherence to a Mediterranean diet were relatively small, meaning that individuals likely won't see a difference in daily function. But at a population level, the effects clearly show that cognition and neural health depend on diet.
The researchers also found that participants with the ApoE gene, which puts them at high risk for Alzheimer's disease, on average had lower cognitive function scores and greater decline than those without the gene. The benefits of close adherence to a Mediterranean diet were similar for people with and without the ApoE gene, meaning that the effects of diet on cognition are independent of genetic risk for Alzheimer's disease.
https://www.sciencedaily.com/releases/2020/04/200414084316.htm
Larger thighs associated with lower risk of heart disease in obesity
April 4, 2020
Science Daily/Society for Endocrinology
A larger thigh circumference may be associated with lower blood pressure and a reduced risk of heart disease in people with obesity, according to a study published in Endocrine Connections. In overweight and obese Chinese men and women, larger thigh circumferences were associated with lower blood pressure. These findings suggest that carrying more weight on the thighs may be a marker of better heart health in Chinese obese and overweight people, who are at a greater risk of heart disease. Thigh circumference may be useful for targeting obese and overweight people for earlier detection high blood pressure.
High blood pressure is a major public health problem affecting more than 1 billion people worldwide and is the leading cause of mortality and disability globally. A number of factors can increase risk of high blood pressure, such as being overweight, lack of exercise, smoking, or a high amount of salt in the diet. Elevated blood pressure causes excess strain on the heart and arteries and can lead to build-up of fat in blood vessels, limiting blood flow. This increases the risk of serious health conditions such as heart disease and stroke.
Many people are unaware they have high blood pressure as it rarely has noticeable symptoms. Therefore, identifying high risk individuals early and employing intervention strategies such as monitoring diet or increasing exercise may help prevent further damage to blood vessels and the heart.
Circumference measurements are easy, low cost and previously effective at evaluating risk of certain diseases -- a large waist circumference is well known to be associated with elevated blood pressure and a small thigh circumference is associated with diabetes. However, there are currently no studies that examine the potential of thigh circumference as an indicator of high blood pressure in people with obesity.
Dr Zhen Yang from Shanghai Jiao Tong University School of Medicine investigated the association between thigh circumference and blood pressure in a population of 9,250 Chinese men and women aged 40 or older, of which 5,348 were overweight and obese, and 4,172 were normal weight.
A significant link between larger thigh circumference (more than 55cm in men and 54cm in women) and lower prevalence of high blood pressure was observed consistently in both men and women, independently of age, body mass index, and waist circumference. Whereas those with a small thigh circumference (less than 50cm for women and 51cm for men) were more likely to have elevated blood pressure.
"In contrast to stomach fat, leg fat may be beneficial for metabolism. The most likely cause of this association is that there is more thigh muscle and/or fat deposited under the skin which secretes various beneficial substances that help keep blood pressure in a relatively stable range." Dr Yang explains.
These findings suggest that thigh circumference could potentially be used as a convenient and inexpensive indicator for earlier detection and prevention of high blood pressure and other related complications, such as heart disease, in obese or overweight people. However, due to large differences in thigh circumferences among different races and different physical activity groups, the thigh circumference sizes in this study may not be a reference for other populations.
Dr Yang now plans to further investigate this association by measuring body composition including thigh fat mass, thigh muscle mass, thigh bone mass and thigh proteins. Different proportions of these components may provide clues to the association between thigh circumference and blood pressure and may help us develop future treatments.
https://www.sciencedaily.com/releases/2020/04/200404155609.htm
To reap heart benefits of a plant-based diet, avoid junk food
Plant-based diet found to reduce cardiovascular risk, but only if foods are healthful
March 18, 2020
Science Daily/American College of Cardiology
Plant-based diets are becoming more popular in many areas of the world, but the health benefits of this dietary pattern may depend largely on the specific foods consumed. A new study being presented at the American College of Cardiology's Annual Scientific Session Together with World Congress of Cardiology (ACC.20/WCC) suggests that people following a plant-based diet who frequently consumed less-healthful foods like sweets, refined grains and juice showed no heart health benefit compared with those who did not eat a plant-based diet.
"Based on these results, it seems that simply following a plant-based or vegetarian diet is not enough to reduce cardiovascular disease risk," said Demosthenes Panagiotakos, PhD, professor of biostatistics, research methods and epidemiology at Harokopio University of Athens, Greece and the study's lead author. "It is also important to focus on specific, healthful plant-based food groups to see a benefit in terms of reducing cardiovascular disease."
Researchers tracked eating behavior and the development of heart disease among more than 2,000 Greek adults over a 10-year period, beginning in 2002. Participants were asked to complete a detailed food frequency survey at the time of enrollment, after five years and after 10 years.
At the end of the study period, researchers analyzed the relationship between diet and the development of cardiovascular disease using a dietary index that divided participants into three groups based on the number of animal-based foods (which included meats as well as animal-derived products such as eggs and dairy) they consumed per day. Overall, men eating fewer animal-based foods were 25% less likely to develop heart disease compared to men eating more animal-based foods. The same overall trend was seen in women, but the relationship was less strong, with an overall risk reduction of about 11% among women eating the fewest animal-based foods.
Even though the difference in cardiovascular disease risk was significant between these groups, the overall difference in consumption of animal-based foods was relatively small. Those following a more plant-based diet consumed, on average, three animal-based foods daily while those following a less plant-based diet consumed five.
"These findings highlight that even a small reduction in the daily consumption of animal-based products -- principally the less healthy foods, such as processed meat products -- accompanied by an increase in healthy plant-based foods may contribute to better cardiovascular health," Panagiotakos said.
Focusing in on participants who followed a more plant-based diet, researchers then categorized each participant's diet as either healthful (reflecting increased consumption of fruits, vegetables, whole grains, nuts, legumes, oils and tea or coffee) or unhealthful (reflecting increased consumption of juices,
sweetened beverages, refined grains, potatoes and sweets). Only participants following a healthful plant-based diet had a significant reduction in cardiovascular risk compared to those who ate more animal-based products.
Differences in eating patterns -- and associated cardiovascular risk reduction -- were also observed between women and men. In general, men ate about three times per day while women tended to snack more, eating four to five times daily. At the same time, women showed a more dramatic increase in heart disease risk when eating an unhealthful plant-based diet and a more dramatic reduction in risk when eating a healthful plant-based diet compared to men who fell into the same two categories. This suggests that snacking on healthful foods can be beneficial while snacking on unhealthful foods can bring higher risks, Panagiotakos said.
The study was limited by its reliance on questionnaires to track participants' diets. However, the findings bolster evidence for the heart health benefits of a plant-based diet and could help inform future dietary guidance for prevention of cardiovascular disease.
"In the future, I believe it will be useful if cardiovascular disease prevention guidelines offer clearer and specific nutrition suggestions, in terms of the types of foods that are recommended and the portions that should be consumed," Panagiotakos said.
https://www.sciencedaily.com/releases/2020/03/200318104449.htm
Daily avocado consumption improves attention in persons with overweight, obesity
March 10, 2020
Science Daily/University of Illinois at Urbana-Champaign, News Bureau
A diet including daily avocado consumption improves the ability to focus attention in adults whose measurements of height and weight are categorized as overweight or obese, a new randomized control trial found.
Researchers at the University of Illinois at Urbana-Champaign conducted the 12-week study, published in the International Journal of Psychophysiology.
"Previous work has shown that individuals with overweight and obesity are at higher risk for cognitive decline and dementia in older age," said kinesiology and community health professor Naiman Khan, who led the study. "We are interested in whether dietary approaches may have benefits for cognitive health, especially in midlife."
The Hass Avocado Board and the U.S. Department of Agriculture's National Institute of Food and Agriculture supported this work.
Avocados are high in lutein, a dietary component associated with cognitive benefits. Though avocado consumption's benefits have been studied in older adults and children, no randomized controlled trials had studied its cognitive effects on adults with overweight or obesity, despite 70% of the American adult population falling into that category, said graduate student Caitlyn Edwards, the first author of the study.
In the new study, the researchers provided 12 weeks of daily meals to 84 adults with overweight or obesity. The meals were identical in calories and macronutrients, but one group's meals included a fresh avocado every day, while the control group had no avocado in their meals.
At the beginning and end of the study, the participants completed three cognitive tests to measure attention and inhibition. In addition, the researchers measured lutein levels in the participants' serum and in their retinas, which is associated with the lutein concentration in the brain.
They found that the participants whose diets included avocados improved their performance on one of the cognitive tests, called the Flanker task, which measures attentional inhibition -- the ability to maintain focus on the task at hand even in the face of distraction. However, there was no difference in the other two cognitive tests.
"It could be that nutrients in avocados have a specific action in the brain that supports the ability to do this task in particular, or they could be more beneficial for certain cognitive abilities over others," Khan said. "It's also possible that with a longer study or different tests, we could see other effects. Other studies have found broader effects in other populations, so it is interesting to see a more specific benefit for this population."
Another unexpected finding was that, while the participants who ate avocados had higher levels of lutein at the end of the study, the changes in lutein levels were not correlated with their cognitive changes.
"Avocados also are high in fiber and monounsaturated fats. It is possible that these other nutrients may have played a role in the cognitive effects we saw, but we focused on the lutein in our analyses," Edwards said. "Future analyses may focus on other nutrients found in avocados, or avocado consumption's impact on other measures such as weight status, inflammation and potential changes in the microbiome."
Although this study focused on avocados, other dietary sources of lutein, fiber and unsaturated fats -- such as green leafy vegetables or eggs -- also have potential cognitive and health benefits. The researchers say their study shows that small dietary changes, such as eating avocados, can have measurable impacts on cognitive performance, even when other health behaviors remain the same.
"Our mission is to give people options. There are multiple ways people can eat to optimize brain health," Khan said. "What we're learning is that avocados may be one of those fruits that may be neuroprotective in certain ways. This work provides some evidence behind one option people have from a plethora of healthful foods that we can consume."
https://www.sciencedaily.com/releases/2020/03/200310124711.htm
Healthy eating behaviors in childhood may reduce the risk of adult obesity and heart disease
May 11, 2020
Science Daily/American Heart Association
Encouraging children to make their own decisions about food, within a structured environment focused on healthy food choices, has been linked to better childhood nutrition and healthier lifelong eating behaviors. Parents and caregivers can play a significant role in creating an environment that helps children develop healthier eating behaviors early in life, which can reduce the risk for overweight, obesity and cardiovascular disease as adults.
How children are fed may be just as important as what they are fed, according to a new scientific statement from the American Heart Association, "Caregiver Influences on Eating Behaviors in Young Children," published today in the Journal of the American Heart Association.
The statement is the first from the Association focused on providing evidence-based strategies for parents and caregivers to create a healthy food environment for young children that supports the development of positive eating behaviors and the maintenance of a healthy weight in childhood, thereby reducing the risks of overweight, obesity and cardiovascular disease later in life.
Although many children are born with an innate ability to stop eating when they are full, they are also influenced by the overall emotional atmosphere, including caregiver wishes and demands during mealtimes. If children feel under pressure to eat in response to caregiver wants, it may be harder for them to listen to their individual internal cues that tell them when they are full.
Allowing children to choose what and especially how much to eat within an environment composed of healthy options encourages children to develop and eventually take ownership of their decisions about food and may help them develop eating patterns linked to a healthy weight for a lifetime, according to the statement authors.
"Parents and caregivers should consider building a positive food environment centered on healthy eating habits, rather than focusing on rigid rules about what and how a child should eat," said Alexis C. Wood, Ph.D., the writing group chair for the scientific statement and assistant professor at the U.S. Department of Agriculture/Agriculture Research Services Children's Nutrition Research Center and the department of pediatrics (nutrition section) at Baylor College of Medicine in Houston.
The statement suggests that parents and caregivers should be positive role models by creating an environment that demonstrates and supports healthy food choices, rather than an environment focused on controlling children's choices or highlighting body weight. Parents and caregivers should encourage children to eat healthy foods by:
providing consistent timing for meals;
allowing children to select what foods they want to eat from a selection of healthy choices;
serving healthy or new foods alongside foods children already enjoy;
regularly eating new, healthy foods while eating with the child and demonstrating enjoyment of the food;
paying attention to a child's verbal or non-verbal hunger and fullness cues; and
avoiding pressuring children to eat more than they wish to eat.
Wood noted that some parents and caregivers may find it challenging to allow children to make their own food decisions, especially if the children become reluctant to try new foods and/or become picky eaters. These behaviors are common and considered normal in early childhood, ages 1 to 5 years, as children are learning about the tastes and textures of solid foods. Imposing rigid, authoritarian rules around eating and using tactics such as rewards or punishments may feel like successful tactics in the short term. However, research does not support this approach; rather, it may have long-term, negative consequences. An authoritarian eating environment does not allow a child to develop positive decision-making skills and can reduce their sense of control, which are important developmental processes for children.
In addition, the authoritarian approach has been linked to children being more likely to eat when they are not hungry and eating less healthy foods that are likely higher in calories, which increase the risk of overweight and obesity and/or conditions of disordered eating.
On the other hand, an indulgent approach, where a child is allowed to eat whatever they want whenever they want, does not provide enough boundaries for children to develop healthy eating habits. Research has also linked this "laissez-faire" approach to a greater risk of children becoming overweight or having obesity.
Research does suggest that some strategies can increase children's dietary variety during the early years if they are "picky" or "fussy" about foods. Repeatedly offering children a wide variety of healthy foods increases the likelihood they will accept them, particularly when served with foods they prefer. In addition, caregivers or parents who enthusiastically eat a food may also help a child accept this food. Modeling eating healthy foods -- by caregivers, siblings and peers -- is a good strategy for helping children to be open to a wider variety of food options.
"Children's eating behaviors are influenced by a lot of people in their lives, so ideally, we want the whole family to demonstrate healthy eating habits," said Wood.
It is important to note that not all strategies work for all children, and parents and caregivers should not feel undue stress or blame for children's eating behaviors. "It is very clear that each child is an individual and differs in their tendency to make healthy decisions about food as they grow. This is why it is important to focus on creating an environment that encourages decision-making skills and provides exposure to a variety of healthy, nutritious foods throughout childhood, and not place undue attention on the child's individual decisions," concluded Wood.
Caregivers can be a powerful force in helping children develop healthy eating habits, and yet their role is limited by other factors. The statement authors encourage policies that address barriers to implementing the statement's recommendations within the wider socioeconomic context, including social determinants of health such as socio-economic status, food insecurity and others. While efforts that encourage caregivers to provide a responsive, structured feeding environment could be an important component of reducing obesity and cardiometabolic risk across the lifespan, they note that they will be most effective as part of a multi-level, multi-component prevention strategy.
https://www.sciencedaily.com/releases/2020/05/200511092923.htm
Memory games: Eating well to remember
February 18, 2020
Science Daily/University of Technology Sydney
A healthy diet is essential to living well, but should we change what we eat as we age? Researchers have found strong evidence of the link between food groups and memory loss and its comorbidities. Her findings point to a need for age-specific dietary guidelines as the links may vary with age -- people aged 80+ with a low consumption of cereals are at highest risk of memory loss and comorbid heart disease.
UTS research fellow Dr Luna Xu has studied data from 139,000 older Australians and found strong links between certain food groups, memory loss and comorbid heart disease or diabetes.
Dr Xu found high consumption of fruit and vegetables was linked to lowered odds of memory loss and its comorbid heart disease. High consumption of protein-rich foods was associated with a better memory.
Dr Xu also found the link between food group and memory status may vary among different older age groups. People aged 80 years and over with a low consumption of cereals are at the highest risk of memory loss and its comorbid heart disease, her research showed.
"Our present study implies that the healthy eating suggestions of cereals consumption in the prevention of memory loss and comorbid heart disease for older people may differ compared to other age groups," said Dr Xu, who holds a Heart Foundation postdoctoral research fellowship.
She said the study pointed to a need for age-specific healthy dietary guidelines.
Memory loss is one of the main early symptoms for people with dementia, which is the second leading cause of death of Australians. People living with dementia have on average between two and eight comorbid conditions, which may accelerate cognitive and functional impairment. The most common comorbidities in dementia include cardiovascular diseases, diabetes and hypertension.
"The dietary intervention in chronic disease prevention and management, by taking into consideration the fact that older populations often simultaneously deal with multiple chronic conditions, is a real challenge," Dr Xu said.
"To achieve the best outcome for our ageing population, strong scientific evidence that supports effective dietary intervention in preventing and managing co-occurring chronic conditions, is essential."
https://www.sciencedaily.com/releases/2020/02/200218124351.htm
Can poor air quality make you gain weight?
Study shows pollution harms gut bacteria, contributes to diabetes, obesity
March 12, 2020
Science Daily/University of Colorado at Boulder
Breathing dirty air takes a heavy toll on gut bacteria, boosting risk of obesity, diabetes, gastrointestinal disorders and other chronic illnesses, new University of Colorado Boulder research suggests.
The study, published online in the journal Environment International, is the first to link air pollution to changes in the structure and function of the human gut microbiome -- the collection of trillions of microorganisms residing within us.
The gaseous pollutant ozone, which helps make up Denver's infamous 'brown cloud' -- is particularly hazardous, the study found, with young adults exposed to higher levels of ozone showing less microbial diversity and more of certain species associated with obesity and disease.
"We know from previous research that air pollutants can have a whole host of adverse health effects," said senior author Tanya Alderete, an assistant professor of integrative physiology, pointing to studies linking smog with Type 2 diabetes, weight gain and inflammatory bowel diseases. "The takeaway from this paper is that some of those effects might be due to changes in the gut."
The study comes at a time when air quality in many U.S. cities is worsening after decades of improvement. In December, the Environmental Protection Agency downgraded the Denver metro and north Front Range regions to "serious non-attainment" status for failing to meet national ozone standards.
Regions of eight other states, including some in California, Texas, Illinois, Connecticut, Indiana, New Jersey, New York and Wisconsin, were also penalized for high ozone. Worldwide, according to research published this month, air pollution kills 8.8 million people annually -- more than smoking or war.
While much attention has been paid to respiratory health, Alderete's previous studies have shown pollution can also impair the body's ability to regulate blood sugar and influence risk for obesity. Other research has shown visits to emergency rooms for gastrointestinal problems spike on high pollution days, and youth with high exposure to traffic exhaust have greater risk of developing Crohn's disease.
To investigate just what might be going on inside the gut, Alderete's team used cutting-edge whole-genome sequencing to analyze fecal samples from 101 young adults in Southern California.
The researchers looked at data from air-monitoring stations near the subjects' addresses to calculate their previous-year exposure to ozone (which forms when emissions from vehicles are exposed to sunlight), particulate matter (hazardous particles suspended in the air), and nitrous oxide (a toxic byproduct of burning fossil fuel).
Of all the pollutants measured, ozone had the greatest impact on the gut by far, accounting for about 11% of the variation seen between study subjects -- more of an impact than gender, ethnicity or even diet. Those with higher exposure to ozone also had less variety of bacteria living in their gut.
"This is important since lower (bacteria) diversity has been linked with obesity and Type 2 diabetes," noted Alderete.
Subjects with higher exposure to ozone also had a greater abundance of a specific species called Bacteroides caecimuris. That's important, because some studies have associated high levels of Bacteroides with obesty.
In all, the researchers identified 128 bacterial species influenced by increased ozone exposure. Some may impact the release of insulin, the hormone responsible for ushering sugar into the muscles for energy. Other species can produce metabolites, including fatty acids, which help maintain gut barrier integrity and ward off inflammation.
"Ozone is likely changing the environment of your gut to favor some bacteria over others, and that can have health consequences," said Alderete.
The study was relatively small and has some limitations, including the fact that stool samples were taken only once.
Alderete is now moving ahead with a larger, more expansive study of young adults in the Denver area. Thanks to a new grant from the nonprofit Health Effects Institute, she's also exploring how prenatal or early-life exposure to air pollution impacts the formation of the gut microbiome in 240 infants.
She said she hopes her work will ultimately influence policymakers to consider moving parks, playgrounds and housing developments away from busy roads and high pollution areas, and invest more in meeting or exceeding air quality standards.
"A lot of work still needs to be done, but this adds to a growing body of literature showing that human exposure to air pollution can have lasting, harmful effects on human health."
https://www.sciencedaily.com/releases/2020/03/200312101033.htm
How intermittent fasting changes liver enzymes and helps prevent disease
Research on mice reveals surprising impact on fat metabolism
March 10, 2020
Science Daily/University of Sydney
Researchers in Australia have used state-of-the-art analytical tools to understand how intermittent fasting works on the liver to help prevent disease. The findings will help medical scientists working in cancer, cardiovascular and diabetes research develop new interventions to lower disease risk and discover the optimum intervals for fasting.
In experiments with mice, researchers led by Dr Mark Larance at the University of Sydney identified how every-other-day fasting affected proteins in the liver, showing unexpected impact on fatty acid metabolism and the surprising role played by a master regulator protein that controls many biological pathways in the liver and other organs.
"We know that fasting can be an effective intervention to treat disease and improve liver health. But we haven't known how fasting reprograms liver proteins, which perform a diverse array of essential metabolic functions," said Dr Larance, a Cancer Institute of NSW Future Research Fellow in the Charles Perkins Centre and School of Life and Environmental Sciences at the University of Sydney.
"By studying the impact on proteins in the livers of mice, which are suitable human biological models, we now have a much better understanding of how this happens."
In particular, the researchers found that the HNF4-(alpha) protein, which regulates a large number of liver genes, plays a previously unknown role during intermittent fasting.
"For the first time we showed that HNF4-(alpha) is inhibited during intermittent fasting. This has downstream consequences, such as lowering the abundance of blood proteins in inflammation or affecting bile synthesis. This helps explain some of the previously known facts about intermittent fasting," Dr Larance said.
The researchers also found that every-other-day-fasting -- where no food was consumed on alternate days -- changed the metabolism of fatty acids in the liver, knowledge that could be applied to improvements in glucose tolerance and the regulation of diabetes.
"What's really exciting is that this new knowledge about the role of HNF4-(alpha) means it could be possible to mimic some of the effects of intermittent fasting through the development of liver-specific HNF4-(alpha) regulators," Dr Larance said.
The research, published today in Cell Reports, was done in collaboration with the Heart Research Institute and Dr John O'Sullivan at Royal Prince Alfred Hospital. Dr O'Sullivan is an Adjunct Professor in the Faculty of Medicine & Health and a Senior Lecturer at the Sydney Medical School.
A technique known as multi-Omics, which considers multiple data sets such as the total collection of proteins and genes, was used in the study, allowing for the integration of large amounts of information to discover new associations within biological systems.
Dr O'Sullivan said: "These multi-Omics approaches give us unprecedented insight into biological systems. We are able to build very sophisticated models by bringing together all the moving parts."
The multi-Omics data was obtained at Sydney Mass Spectrometry, part of the University of Sydney's Core Research Facilities.
Dr Larance said that the information can now be used in future studies to determine optimum fasting periods to regulate protein response in the liver.
"Last year we published research into the impact of every-other-day-fasting on humans. Using these mouse data, we can now build up improved models of fasting for better human health."
https://www.sciencedaily.com/releases/2020/03/200310164737.htm
Omega-3 fats do not protect against cancer
February 29, 2020
Science Daily/University of East Anglia
Omega-3 fats do not protect against cancer -- according to new research from the University of East Anglia.
Increased consumption of omega 3 fats is widely promoted globally because of a common belief that it will protect against, or even reverse, diseases such as cancer, heart attacks and stroke.
But two systematic reviews published today find that omega 3 supplements may slightly reduce coronary heart disease mortality and events, but slightly increase risk of prostate cancer. Both beneficial and harmful effects are small.
If 1,000 people took omega 3 supplements for around four years, three people would avoid dying from heart disease, six people would avoid a coronary event (such as a heart attack) and three extra people would develop prostate cancer.
The sister systematic reviews are published today in the British Journal of Cancer and the Cochrane Database of Systematic Reviews.
Omega 3 is a type of fat. Small amounts are essential for good health and can be found in the food that we eat including nuts and seeds and fatty fish, such as salmon.
Omega 3 fats are also readily available as over-the-counter supplements and they are widely bought and used.
The research team looked at 47 trials involving adults who didn't have cancer, who were at increased risk of cancer, or had a previous cancer diagnosis, and 86 trials with evidence on cardiovascular events or deaths.
More than 100,000 participants were randomised to consume more long-chain omega-3 fats (fish oils), or maintain their usual intake, for at least a year for each of the reviews.
They studied the number of people who died, received a new diagnosis of cancer, heart attack or stroke and/or died of any of the diseases.
Lead author Dr Lee Hooper, from UEA's Norwich Medical School, said: "Our previous research has shown that long-chain omega 3 supplements, including fish oils, do not protect against conditions such as anxiety, depression, stroke, diabetes or death.
"These large systematic reviews included information from many thousands of people over long periods. This large amount of information has clarified that if we take omega 3 supplements for several years we may very slightly reduce our risk of heart disease, but balance this with very slightly increasing our risk of some cancers. The overall effects on our health are minimal.
"The evidence on omega 3 mostly comes from trials of fish oil supplements, so health effects of oily fish, a rich source of long-chain omega 3, are unclear. Oily fish is a very nutritious food as part of a balanced diet, rich in protein and energy as well as important micronutrients such as selenium, iodine, vitamin D and calcium -- it is much more than an omega 3 source.
"But we found that there is no demonstrable value in people taking omega 3 oil supplements for the prevention or treatment of cancer. In fact, we found that they may very slightly increase cancer risk, particularly for prostate cancer.
"However this risk is offset by a small protective effect on cardiovascular disease.
"Considering the environmental concerns about industrial fishing and the impact it is having on fish stocks and plastic pollution in the oceans, it seems unhelpful to continue to take fish oil tablets that give little or no benefit."
https://www.sciencedaily.com/releases/2020/02/200229101822.htm