With a reported 30 to 50 percent of U.S. teens consuming energy
drinks, and as many as 62 percent consuming at least one sports drink
per day, it is important to educate parents and young adults about any
potential side effects associated with these drinks. One such side
effect is tooth decay, brought on not only by the sweetness present in
some of these drinks, but by the chemical constituents present in the
sugar-free formulations.
A recent study
found that an alarming increase in the consumption of sports and energy
drinks, especially among adolescents, is causing irreversible damage to
teeth—more specifically, that the high acidity levels in the drinks
erode tooth enamel, the glossy outer layer of the tooth.
The researchers found that damage to enamel was evident after only
five days of exposure to sports or energy drinks, although energy drinks
showed a significantly greater potential to damage teeth than sports
drinks. In fact, the authors found that energy drinks caused
approximately twice as much damage to teeth as sports drinks.
Young adults consume these drinks assuming that they will improve
their sports performance and energy levels and that they are ‘better’
for them than soda,” says Poonam Jain, BDS, MS, MPH, lead author of the
study. “Most of these patients are shocked to learn that these drinks
are essentially bathing their teeth with acid.”
Damage caused to tooth enamel is irreversible, and without the
protection of enamel, teeth become overly sensitive, prone to cavities,
and more likely to decay. Those looking for an energy boost may be advised to consider alternate sources.
Tuesday, July 31, 2012
Berries Benefit “Graying America”
As the largest generation in the history of the U.S. begins their
collective retirement, the so-called Graying of America continues.
According to the 2010 U.S. Census, elderly Americans—those 65 years of
age and older—increased by 15% between 2000 and 2010; this is
essentially one and a half times as fast as the total U.S. population,
which saw a 9.7% increase during this same decade.
The resulting anti-aging revolution has prompted the research, discovery and development of various nutrient compounds to preserve body and mind. Among these, flavonoids, found in plants, possess powerful antioxidant and anti-inflammatory properties. Experts have come to believe that stress and inflammation contribute to cognitive impairment and that increasing consumption of flavonoids could mitigate the harmful effects.
Previous studies of the positive effects of flavonoids—particularly a subset known as anthocyanidins—are limited to animal models or very small trials in older persons. Thanks to a comprehensive research project known as the Nurses’ Health Study—a collaboration of 121,700 female, registered nurses between the ages of 30 and 55 who completed health and lifestyle questionnaires beginning in 1976–there exists a study with a few more numbers on its side.
Since 1980, participants were surveyed every four years regarding their frequency of food consumption. Between 1995 and 2001, cognitive function was measured in 16,010 subjects over the age of 70 at two year intervals—in the present study, the women’s average age was 74.
Findings show that increased consumption of blueberries and strawberries appeared to slow cognitive decline in this population. A greater intake of anthocyanidins and total flavonoids was also associated with reduce cognitive degeneration. The authors caution that while they did control for other health factors in the modeling, they cannot rule out the possibility that the preserved cognition in those who ate more berries may be also influenced by other lifestyle choices, such as exercising more.
“We provide the first epidemiologic evidence that berries may slow progression of cognitive decline in elderly women,” notes Dr. Elizabeth Devore with Brigham and Women’s Hospital at Harvard, who headed the study. “Our findings have significant public health implications as increasing berry intake is a fairly simple dietary modification to test cognition protection in older adults.”
The resulting anti-aging revolution has prompted the research, discovery and development of various nutrient compounds to preserve body and mind. Among these, flavonoids, found in plants, possess powerful antioxidant and anti-inflammatory properties. Experts have come to believe that stress and inflammation contribute to cognitive impairment and that increasing consumption of flavonoids could mitigate the harmful effects.
Previous studies of the positive effects of flavonoids—particularly a subset known as anthocyanidins—are limited to animal models or very small trials in older persons. Thanks to a comprehensive research project known as the Nurses’ Health Study—a collaboration of 121,700 female, registered nurses between the ages of 30 and 55 who completed health and lifestyle questionnaires beginning in 1976–there exists a study with a few more numbers on its side.
Since 1980, participants were surveyed every four years regarding their frequency of food consumption. Between 1995 and 2001, cognitive function was measured in 16,010 subjects over the age of 70 at two year intervals—in the present study, the women’s average age was 74.
Findings show that increased consumption of blueberries and strawberries appeared to slow cognitive decline in this population. A greater intake of anthocyanidins and total flavonoids was also associated with reduce cognitive degeneration. The authors caution that while they did control for other health factors in the modeling, they cannot rule out the possibility that the preserved cognition in those who ate more berries may be also influenced by other lifestyle choices, such as exercising more.
“We provide the first epidemiologic evidence that berries may slow progression of cognitive decline in elderly women,” notes Dr. Elizabeth Devore with Brigham and Women’s Hospital at Harvard, who headed the study. “Our findings have significant public health implications as increasing berry intake is a fairly simple dietary modification to test cognition protection in older adults.”
Antioxidants Could Lower the Risk of Pancreatic Cancer
A diet high in antioxidants could lower the risk of pancreatic cancer
by two thirds, according to a new study. After monitoring the diet and
health of participants, a clear relationship emerged. Although
preliminary research, this is an important stepping stone in cancer
prevention research.
In the study conducted by Dr. Andrew Hart in the UK, the long-term health of more than 23,000 people ages 40 to 74 were tracked. After 20 years, results showed that participants who consumed greater amounts of three antioxidants, (selenium and vitamins C and E) were 67 percent less likely to develop pancreatic cancer compared to those with the lowest intake.
This research is the first to show significant results linking the two even though much research is being conducted looking at the relationship between diet and cancer. “Over the years there have been many attempts to find dietary causes for cancer,” said Dr. Vincent Vinciguerra, of the Monter Cancer Center in Lake Success, N.Y. “It is estimated that 35 percent of cancers are related to carcinogens in the diet. Antioxidants have been the subject of numerous trials because in theory they could be instrumental in the prevention of carcinogenesis.”
With about 250,000 deaths worldwide a year, pancreatic cancer research is more important than ever. Besides diet, other risk factors associated with pancreatic cancer are genes, smoking, and type 2 diabetes. Antioxidant-rich foods include many fruits and vegetables as well as whole grains and seafood. Supplementation of vitamin C and E is also recommended to go hand-in-hand with a healthy diet.
In the study conducted by Dr. Andrew Hart in the UK, the long-term health of more than 23,000 people ages 40 to 74 were tracked. After 20 years, results showed that participants who consumed greater amounts of three antioxidants, (selenium and vitamins C and E) were 67 percent less likely to develop pancreatic cancer compared to those with the lowest intake.
This research is the first to show significant results linking the two even though much research is being conducted looking at the relationship between diet and cancer. “Over the years there have been many attempts to find dietary causes for cancer,” said Dr. Vincent Vinciguerra, of the Monter Cancer Center in Lake Success, N.Y. “It is estimated that 35 percent of cancers are related to carcinogens in the diet. Antioxidants have been the subject of numerous trials because in theory they could be instrumental in the prevention of carcinogenesis.”
With about 250,000 deaths worldwide a year, pancreatic cancer research is more important than ever. Besides diet, other risk factors associated with pancreatic cancer are genes, smoking, and type 2 diabetes. Antioxidant-rich foods include many fruits and vegetables as well as whole grains and seafood. Supplementation of vitamin C and E is also recommended to go hand-in-hand with a healthy diet.
Omega-3s Bring Balance To Mood
The American Heart Association currently recommends that all
Americans consume fish, which is high in omega-3 fatty acids, twice per
week. This recommendation is based upon evidence that a diet high in
fish is associated with improved heart health and reduced risk of
cardiovascular disease. While this basic incentive for increasing
omega-3 intake is well-recognized, relatively less well-known are the
potential mental health benefits omega-3s offer us.
Omega-3 polyunsaturated fatty acids may positively influence mood, personality and behavior, according to results of several studies taking place in recent years. In 2006, a study of 106 healthy volunteers revealed that those participants who had lower blood levels of omega-3 polyunsaturated fatty acids were also more likely to report mild-to-moderate symptoms of depression, and be more impulsive in their behavior. By contrast, those with higher blood levels of omega-3s were found to be more agreeable in attitude and behavior.
In addition, omega-3s have also been used in studies involving more serious degrees of depression. One such study, a double-blind, randomized controlled trial involving patients diagnosed with bipolar depression was conducted. As compared to the placebo group, significant improvement was noted in the experimental groups receiving either one or two grams of the omega-3 fatty acid known as ethyl-eicosapentaenoic acid—or EPA—through testing via the Hamilton Rating Scale for Depression (HRSD).
While this disorder involves no major physiological component, it can carry consequences every bit as debilitating; there is little doubt that suffering occurs as a result of its prevalence. According to CDC statistics, an estimated one in 10 adults in the U.S. currently suffers from some degree of depression—amounting to approximately 23 million Americans. Along with the estimated 76 million U.S. citizens who have hypertension, the benefits of such a widely-applicable nutrient—that offers help for both heart and mind—are appealing indeed.
Omega-3 polyunsaturated fatty acids may positively influence mood, personality and behavior, according to results of several studies taking place in recent years. In 2006, a study of 106 healthy volunteers revealed that those participants who had lower blood levels of omega-3 polyunsaturated fatty acids were also more likely to report mild-to-moderate symptoms of depression, and be more impulsive in their behavior. By contrast, those with higher blood levels of omega-3s were found to be more agreeable in attitude and behavior.
In addition, omega-3s have also been used in studies involving more serious degrees of depression. One such study, a double-blind, randomized controlled trial involving patients diagnosed with bipolar depression was conducted. As compared to the placebo group, significant improvement was noted in the experimental groups receiving either one or two grams of the omega-3 fatty acid known as ethyl-eicosapentaenoic acid—or EPA—through testing via the Hamilton Rating Scale for Depression (HRSD).
While this disorder involves no major physiological component, it can carry consequences every bit as debilitating; there is little doubt that suffering occurs as a result of its prevalence. According to CDC statistics, an estimated one in 10 adults in the U.S. currently suffers from some degree of depression—amounting to approximately 23 million Americans. Along with the estimated 76 million U.S. citizens who have hypertension, the benefits of such a widely-applicable nutrient—that offers help for both heart and mind—are appealing indeed.
Whey Protein
Whey-protein-rich ingredients may improve blood vessel function in people at high risk of cardiovascular disease.
Researchers from the University of Connecticut in the British Journal of Nutrition report that the consumption of proprietary whey-derived bio-active peptides resulted in an increase in flow-mediated dilation (FDM) of between 1 and 1.5%.
While the clinical significance of the results is uncertain, Dr. Jeff Volek and his co-workers note that reduced FMD is reported to be a forecaster of future adverse cardiovascular events with every 1% decrease in FMD linked with a 12% increase in risk.
A randomized double blind study supported by Glanbia, looked at 21 volunteers with an average age of 55 and average BMI of 27.8. The average FMD of the volunteers at the time of enrollment was 3.7%. Applicants were randomly assigned to consume a single 5 gram dose of NOP-47 or a placebo, and cardiovascular responses were measured for 2 hours after intake.
Results showed that NOP-47 consumption was linked with an increase in FMD to 4.6% after 30 minutes and up to 5.1% after 2 hours, compared to increase to only up to 4.3% in the placebo group. This result indicated that the peptides were quickly absorbed and enhanced endothermic-dependent dilation in older adults, said researchers.
Commenting on the potential mechanism, the researchers said that the changes were independent of circulating associative compounds, like nitric oxide (NO), which did not change during the time of the experiments:
“Future investigation is warranted in individuals at an increased CVD risk to further elucidate potential health benefits and the underlying mechanisms of extracts derived from whey”
Researchers from the University of Connecticut in the British Journal of Nutrition report that the consumption of proprietary whey-derived bio-active peptides resulted in an increase in flow-mediated dilation (FDM) of between 1 and 1.5%.
While the clinical significance of the results is uncertain, Dr. Jeff Volek and his co-workers note that reduced FMD is reported to be a forecaster of future adverse cardiovascular events with every 1% decrease in FMD linked with a 12% increase in risk.
A randomized double blind study supported by Glanbia, looked at 21 volunteers with an average age of 55 and average BMI of 27.8. The average FMD of the volunteers at the time of enrollment was 3.7%. Applicants were randomly assigned to consume a single 5 gram dose of NOP-47 or a placebo, and cardiovascular responses were measured for 2 hours after intake.
Results showed that NOP-47 consumption was linked with an increase in FMD to 4.6% after 30 minutes and up to 5.1% after 2 hours, compared to increase to only up to 4.3% in the placebo group. This result indicated that the peptides were quickly absorbed and enhanced endothermic-dependent dilation in older adults, said researchers.
Commenting on the potential mechanism, the researchers said that the changes were independent of circulating associative compounds, like nitric oxide (NO), which did not change during the time of the experiments:
“Future investigation is warranted in individuals at an increased CVD risk to further elucidate potential health benefits and the underlying mechanisms of extracts derived from whey”
Saturday, July 7, 2012
Probiotics and Weight Management
Many of us who have difficulty in managing our weight may have been
under the impression that our gut, and its microflora—the bacteria
within it that aid in our digestion and absorption of nutrients—are in
poor health or balance due to our excessive weight…according to recent
studies, there is a strong possibility that it is, in fact, the other
way around!
Healthy intestinal microflora can be enough to help you “widdle that waist” . Studies are not sure which particular species are important, but one thing is clear: slender people and obese people do have different gut flora, in different proportions, and the literature supports the use of probiotics to help you keep a healthy weight.
As the researchers reported:
“Even though diet will affect gut flora composition, most studies conclude that gut flora on its own has an effect on weight. Alteration of the gut microbiota can be an important part of a weight loss program.”
Probiotics may assist the gut in gaining energy from polysaccharides, help the body heighten its sensitivity to insulin, and benefit its ability to cope with inflammation. Several mechanisms have been proposed as to how gut flora regulates weight. Among these is the idea that the bacterial populations in thinner individuals are actually less efficient at storing energy, in effect burning more calories during digestion and decreasing the “net” amount of energy that is stored as fat.
Probably the most important take away from this study was that while no one will argue that a healthy diet will improve over all well-being, there is much more to the story. Having an imbalance in intestinal microflora may lead to sugar cravings and disrupt satiety, and therefore playing a negative role in our food choices and consumption.
One viable option for restoring this balance may be the use of probiotic supplementation. By repopulating the digestive tract with a greater proportion and variety of microorganisms known to be health-promoting, a more effective balance of this internal ecosystem can be established and maintained.
Healthy intestinal microflora can be enough to help you “widdle that waist” . Studies are not sure which particular species are important, but one thing is clear: slender people and obese people do have different gut flora, in different proportions, and the literature supports the use of probiotics to help you keep a healthy weight.
As the researchers reported:
“Even though diet will affect gut flora composition, most studies conclude that gut flora on its own has an effect on weight. Alteration of the gut microbiota can be an important part of a weight loss program.”
Probiotics may assist the gut in gaining energy from polysaccharides, help the body heighten its sensitivity to insulin, and benefit its ability to cope with inflammation. Several mechanisms have been proposed as to how gut flora regulates weight. Among these is the idea that the bacterial populations in thinner individuals are actually less efficient at storing energy, in effect burning more calories during digestion and decreasing the “net” amount of energy that is stored as fat.
Probably the most important take away from this study was that while no one will argue that a healthy diet will improve over all well-being, there is much more to the story. Having an imbalance in intestinal microflora may lead to sugar cravings and disrupt satiety, and therefore playing a negative role in our food choices and consumption.
One viable option for restoring this balance may be the use of probiotic supplementation. By repopulating the digestive tract with a greater proportion and variety of microorganisms known to be health-promoting, a more effective balance of this internal ecosystem can be established and maintained.
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