Health TopiCs

 

 

 

Alzheimer’s Disease

Dietary flavonoids from berries, apples, and other plant-based foods help protect against Alzheimer’s disease and related dementia, according to a study published in the American Journal of Clinical Nutrition. Researchers reviewed diet record data and compared flavonoid intake and dementia incidence rates for 2,801 participants from the Framingham Heart Study Offspring Cohort. Those who had the highest total flavonoid intake from oranges, pears, strawberries, and other plant-based foods were 40% less likely to develop dementia when compared to those with the lowest intakes of flavonoid. Shishtar E, Rogers GT, Blumberg JB, Au R, Jacques PF. Long-term dietary flavonoid intake and risk of Alzheimer disease and related dementias in the Framingham Offspring Cohort. Am J Clin Nutr. Published online April 22, 2020

 

Fruits and Vegetables Protect Against Cognitive Decline

Diets high in fruits, vegetables, pulses (beans, lentils, peas), and nuts protect against cognitive decline, according to a study published in The Journal of Nutrition, Health, & Aging. Researchers compared test scores in verbal fluency, a measure of cognitive decline, in participants in the Canadian Longitudinal Study on Aging (CLSA) and tracked dietary intake, socioeconomic status, and other covariates. Those who consumed more than 0.5 servings of pulses/nuts and more than 3 servings of fruits/vegetables per day scored higher on the cognitive tests, compared with those who had less. The authors call for policies to address food access and obesity and hypertension risk to improve risk factors. Fuller-Thomson E, Saab Z, Davison KM, et al. Nutrition, immigration and health determinants are linked to verbal fluency among anglophone adults in the Canadian Longitudinal Study on Aging (CLSA). J Nutr Health Aging. 2020;24:672-680.

 

Soy Products Reduce Risk for Dementia

A metabolite produced in the gut from consuming soy products known as equol may reduce the risk for dementia, according to a study published in Alzheimer’s & Dementia. Researchers examined brain magnetic resonance imaging for white matter lesions associated with cognitive disease in 91 elderly participants and tracked serum equol levels. Those who produced more equol from dietary soy products had 50% fewer white matter lesions than those with lower equol levels. Japanese populations have more gut microbiota well-suited to produce soy metabolites, compared to Americans, due to higher consumption of dietary soy. Equol may improve dementia risk by improving arterial stiffness associated with white matter lesions in increased mitochondria function later in life. Sekikawa A, Higashiyama A, Lopresti BJ, et al. Associations of equol-producing status with white matter lesion and amyloid-β deposition in cognitively normal elderly Japanese.Alzheimer’s Dement.. 2020;6:e12089-e12098

 

 

 

Cancer

The World Health Organization has determined that processed meat is a major contributor to colorectal cancer, classifying it as “carcinogenic to humans.” Just one hot dog or a few strips of bacon consumed daily increases cancer risk by 18 percent. The World Cancer Research Fund (WCRF) and the American Institute for Cancer Research (AIRC) have also found that “the evidence on processed meat and cancer is clear-cut.” Colorectal cancer rates are on the rise in young people. Adults born around 1990 have twice the risk of colon cancer and four times the risk of rectal cancer compared with adults born around 1950, according to a study published by the National Cancer Institute. American Cancer Society guidelines now recommend that screening begin at age 45. The guidelines attribute rising rates to diets high in processed meat and low in fruits, vegetables, and other dietary fiber as risk factors. To reduce your risk, focus on fruits, vegetables, grains, and legumes, which are high in fiber and other protective nutrients. Eating just three servings of whole grains per day can reduce colorectal cancer risk by 17 percent.

 

Dairy foods are complex mixtures which include nutrients and non-nutrient substances that could potentially influence cancer etiology, including breast cancer. – Current Developments In Clinical Nutrition.  2017 Mar; 1(3) Retrieved from https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5998914/

 

Growth hormone IGF-1 is a likely cause of breast cancer

Analysis of several hundred thousand women in UK Biobank has shown for the first time that higher levels of a growth hormone called IGF-1 (insulin-like growth hormone factor-1) circulating in the blood is not only associated with the development of breast cancer, but is also likely to be a cause of the disease.Researchers from the International Agency for Research on Cancer (IARC) in France, and the Cancer Epidemiology Unit at the University of Oxford, carried out two, complementary studies to investigate the role of IGF-1 in breast cancer development. The first looked at the associations between levels of IGF-1 in the blood and the chances of the disease developing in 206,263 female UK Biobank participants. Main Source of IGF-1 is animal protein. Retrieved from https://www.ukbiobank.ac.uk/2020/03/growth-hormone-igf-1-linked-to-cause-of-breast-cancer

High serum cholesterol levels, high CYP27A1 enzyme levels and more of the estrogen-like 27HC makes breast tumors more aggressive–something “no one had thought of before.” TColin-Campel Center for Nutritional Studies 2014 January 9th.  2020 March. Retrieved from https://nutritionstudies.org/breast-cancer-cholesterol-reductionism/ 

 

High Fiber Consumption Reduces Risk for Breast Cancer

High fiber intake reduces the risk for breast cancer, according to a systematic review published by the American Cancer Society. Researchers compared fiber consumption and types of fiber intake with breast cancer incidence rates. Those who consumed the most fiber had an 8% reduced risk for premenopausal and postmenopausal cancers when compared to those who consumed the least amount of fiber. Soluble fiber from cereals, fruit, legumes, and vegetables showed the strongest association with reduced risk, with the strongest associations observed in fruit fiber.Farvid MS, Spence ND, Holmes MD, Barnett JB. Fiber Consumption and breast cancer incidence: A systematic review and meta-analysis of prospective studies. Cancer. Published online April 6, 2020

 

Canned and Cooked Tomatoes Protect Against Prostate Cancer

Consuming tomatoes may reduce the risk for prostate cancer, according to a study published in Cancer Causes & Control. Researchers followed more than 27,000 Adventist men without cancer and monitored tomato intake and cancer incidence rates. Those who consumed canned or cooked tomatoes four times or more per week reduced their risk for prostate cancer when compared to those who never consumed tomatoes. Results showed a stronger association with consumption of 71 grams per day (about 1/3 cup), compared to no tomato intake. The authors attribute the lower risk to increased bioavailability of lycopene, a type of carotenoid, in processed and cooked tomato products. These results, particularly strong in black male participants, support dietary interventions as a viable preventive measure for at-risk populations. Fraser GE, Jacobsen BK, Knutsen SF, Mashchak A, Lloren JI. Tomato consumption and intake of lycopene as predictors of the incidence of prostate cancer: the Adventist Health Study‑2.  Cancer Causes & Control 2020;31:341-351.

 

 Videos from Dr. Greger’s Site: Nutrition Facts.org

https://nutritionfacts.org/video/the-role-of-bovine-leukemia-virus-in-breast-cancer/ 

https://nutritionfacts.org/video/the-effects-of-hormones-in-dairy-milk-on-cancer/

https://nutritionfacts.org/video/dairy-and-cancer/

 

 

Diabetes

Experts from Harvard University recommend that dietary guidelines exclude red and processed meat in favor of plant-based foods for the benefit of human health and the environment, according to a publication from the American Diabetes Association. Qian F, Riddle MC, Wylie-Rosett J, Hu FB. Red and processed meats and health risks: How strong is the evidence? Diabetes Care. 2020;43:265–271.

 

Consuming red meat, processed meat, fish, and poultry may increase the risk for type 2 diabetes, according to a meta-analysis published in Diabetes and Metabolism. Researchers reviewed 28 articles that investigated relationships between meat consumption and type 2 diabetes risk and morbidity. People who consumed the most total meat, red meat, and processed meat increased their risk for type 2 diabetes by 33%, 22%, and 25%, respectively, compared with those who consumed the least. Yang X, Li Y, Wang C, et al. Meat and fish intake and type 2 diabetes: dose–response meta-analysis of prospective cohort studies. Diabetes Metab. Published online April 14, 2020.

 

Fruits, Vegetables, and Whole Grains Associated With Reduced Risk for Type 2 Diabetes
Adding a third of a cup of fruit or vegetables and more grains such as oatmeal and bread to your daily diet may reduce the risk for type 2 diabetes by up to 29%, according to two studies published in the British Medical Journal. The first study analyzed type 2 diabetes risk and vitamin C and carotenoid intake from fruits and vegetables in participants from the European Prospective Investigation into Cancer and Nutrition (EPIC). Results associated higher vitamin C and carotenoid biomarkers with a 25% lower risk of diabetes.
The other study compared whole grain intake with diabetes rates in participants from the Nurses’ Health Studies and found that those who ate the most whole grains, including whole-grain breakfast cereal, oatmeal, dark bread, and brown rice, had a 29% reduced risk, compared with those who ate the lowest amount of whole grains. Both studies suggest dietary interventions that increase fruit, vegetable, and whole grain intake by any amount may prove effective for type 2 diabetes prevention.

References
1. Zheng JS, Sharp SJ, Imamura F, et al. Association of plasma biomarkers of fruit and vegetable intake with incident type 2 diabetes: EPIC-InterAct case-cohort study in eight European countries. BMJ. 2020;370:m2194-m2208.
2. Hu Y, Ding M, Sampson L, et al. Intake of whole grain foods and risk of type 2 diabetes: results from three prospective cohort studies. BMJ. 2020;370:m2206-m2218.

Plant-Based Diets Lower Risk for Gestational Diabetes

Adherence to a plant-based diet before pregnancy lowers the risk for gestational diabetes, according to data presented at the 80th American Diabetes Association Scientific Sessions. Researchers followed almost 16,000 women from the Nurses’ Health Study II, who reported at least one pregnancy over 10 years, monitored adherence to a plant-based diet using various indices of healthfulness, and tracked diabetes incidence. Results showed a significant inverse association between plant-based diets and diabetes. The authors suspect a plant-based diet led to a lower pre-pregnancy BMI and reduced intake of red and processed meat, both of which are linked to a reduced risk for gestational diabetes.Chen Z, Qian F, Liu G, et al. Prepregnancy plant-based diet and the risk of gestational diabetes mellitus: A prospective cohort study of 15,999 women. Abstract presented at: 80th American Diabetes Association Scientific Sessions; June 12-16, 2020; online.

Plant-Based Diets High in Carbs Improve Type 1 Diabetes

Plant-based diets rich in whole carbohydrates can improve insulin sensitivity and other health markers in individuals with type 1 diabetes, according to two articles published by researchers from the Physicians Committee for Responsible Medicine in the Journal of Diabetes and Medicine

Previous studies have found that low-fat, plant-based diets can be beneficial for those with type 2 diabetes. Research has also shown that those eating a plant-based diet have approximately half the risk of developing type 2 diabetes, compared with non-vegetarians. American Diabetes Association August 2020 on line  https://care.diabetesjournals.org/content/29/8/1777

Cooked Red Meat Increases Compounds Linked to Type 2 Diabetes and Heart Disease

Red and processed meat products cooked at high temperatures create compounds that increase the risk and progression of type 2 diabetes and cardiovascular disease, according to a study published in Nutrients. Researchers compared a diet high in red and processed meat with a diet high in whole grains, nuts, and legumes in 51 participants and tracked levels of advanced glycogen end products (produced by grilling, frying, roasting, or broiling meat). Those who ate red and processed meat increased their concentrations of carboxyethyl–lysine, a compound associated with chronic disease progression, when compared to those who followed the diet with no meat.Kim Y, Keogh JB, Deo P, Clifton PM. Differential effects of dietary patterns on advanced glycation end products: A randomized crossover study. Nutrients. 2020;12:1767-1778.