j’s blog

Statins Lower Prostate Cancer Risk

Studies Also Tout Vitamin D for Lung Cancer, Calcium for Colon Cancer

By Charlene Laino
WebMD Medical News Reviewed By Michael Smith, MD
on Monday, April 18, 2005

April 18, 2005 (Anaheim, Calif.) — Certain cholesterol-lowering drugs may help prevent prostate cancer, according to evidence presented at a meeting of cancer experts, while other studies showed the benefits of nutrients to fight lung and colon cancers.

Statins Cut Prostate Cancer Risk

In the latest research to show that the popular cholesterol-lowering drugs known as statins are good for more than the heart,statins are good for more than the heart, a 10-year study of more than 30,000 men shows that statins may slash the risk of advanced prostate cancer in half.

“The results are promising,” says Elizabeth Platz, ScD, MPH, a cancer epidemiologist at Johns Hopkins Bloomberg School of Public Health in Baltimore. “The longer the men took the statins, the lower the risk of advanced prostate cancer.”

Statin use did not appear to lower the chance a man would develop early cancer that was still confined to the prostate itself, she tells WebMD.

Statins used to treat high cholesterol include Crestor, Lipitor, Pravachol, and Zocor.

Advanced Prostate Cancer Falls 50%

The new study, presented at the annual meeting of the American Association for Cancer Research, included more than 34,000 men who were free of prostate cancer in 1990.

Every two years, the men were asked whether they took cholesterol-lowering drugs — statins or other drugs — and if they had been diagnosed with prostate cancer. “If they said they had cancer, we confirmed the diagnosis,” Platz says.

By 2000, 2,074 men had developed prostate cancer. Of these, 283 cases were advanced prostate cancer, with many of them having already spread outside the prostate.

Compared with men who didn’t take cholesterol-lowering drugs, those who did take them had nearly one-half the risk of developing advanced prostate cancer. Risk decreased with increasing duration of use, Platz notes.

So how did she know that statins — not other cholesterol-lowering drugs — were responsible for the protective effects?

“We can’t rule anything out,” Platz says. “But on the 2000 questionnaire, we specifically asked about statins and found that 90% of men on a cholesterol-lowering drug were on a statin.”

Plus, some laboratory and animal studies hint of a biological rationale for using the drugs, she says. For example, statins may promote cancer cell death.

Statins Ready for Prime Time?

Smaller studies have shown that statin use is associated with a reduced risk of a variety of cancers, including that of the prostate, but this is the first time the researchers tracked medication use before the study participants developed cancer, Platz says.

The better design of the study is what makes the observation so exciting, says Andrew J. Dannenberg, MD, director of cancer prevention at New York Presbyterian Hospital-Cornell in New York City.

“This study stands apart from previous work that suggested a protective effect,” he tells WebMD. “It was really well done. It appears that statin use is associated with a better prognosis.”

But until the findings are confirmed in other large, well-designed studies, both Platz and Dannenberg caution that it’s too soon to recommend that men at high risk for prostate cancerhigh risk for prostate cancer start taking statins for their antitumor properties.

Vitamin D for Lung Cancer

Another study revealed that patients diagnosed with early lung cancer may want to reach for vitamin D supplements and get out in the sun. The body produces vitamin D when the skin is exposed to the sun.

The preliminary study looked at 450 men and women with early stage non-small-cell lung cancer. Researchers were looking at the potential effects of vitamin D in the diet and supplements, as well as from sun exposure. They compared people with high vitamin D intake who had surgery in the summer months to those with low vitamin D intake who had wintertime operations.

The high-vitamin D group was more than twice as likely to be alive five years later.

While milk and fish are rich in vitamin D, it’s nearly impossible to get the high amounts needed for the protective effects just from food — the equivalent of about 600 IU a day, says researcher Wei Zhou, PhD, of the Harvard School of Public Health.

Calcium for Colon Cancer

Calcium supplements have been linked to a lower risk of colon cancer.lower risk of colon cancer. Now researchers have found that long-term use of calcium supplements protects against the development of potentially precancerous colon polyps for years after you stop taking them.

Dartmouth researchers followed people at high risk for colon polyps who had been randomly assigned to take either 1,200 milligrams of calcium supplements for four years or a placebo.

During the first five years after they stopped taking the supplements, those who had taken calcium during the study were still about one-third less likely to develop colon polyps than those on a placebo.

But after five years, the beneficial effects started to taper off and nearly disappeared by 10 years later, says John Baron, MD.

SOURCES: 96th Annual Meeting of the American Association for Cancer Research, Anaheim, Calif., April 16-20, 2005. Elizabeth Platz, ScD, MPH, professor of epidemiology, Johns Hopkins Bloomberg School of Public Health, Baltimore. Andrew J. Dannenberg, MD, director, cancer prevention, New York Presbyterian Hospital-Cornell, New York City. Wei Zhou, PhD, Harvard School of Public Health, Boston. John Baron, MD, professor of medicine, Dartmouth Medical School, Hanover, N.H.

Green tea shown to prevent prostate cancer

21 Apr 2005

After a year’s oral administration of green tea catechins (GTCs), only one man in a group of 32 at high risk for prostate cancer developed the disease, compared to nine out of 30 in a control, according to a team of Italian researchers from the University of Parma and University of Modena and Reggio Emilia led by Saverio Bettuzzi, Ph.D.

Their results were reported here today at the 96th Annual Meeting of the American Association for Cancer Research.

“Numerous earlier studies, including ours, have demonstrated that green tea catechins, or pure EGCG (a major component of GTCs), inhibited cancer cell growth in laboratory models,” Bettuzzi explained. “We wanted to conduct a clinical trial to find out whether catechins could prevent cancer in men. The answer clearly is yes.”

Earlier research demonstrated primarily that green tea catechins were safe for use in humans. Bettuzzi and his colleagues had found that EGCG targets prostate cancer cells specifically for death, without damaging the benign controls. They identified Clusterin, the most important gene involved in apoptosis, or programmed cell death in the prostate, as a possible mediator of catechins action. “EGCG induced death in cancer cells, not normal cells, inducing Clusterin expression” said Bettuzzi.

To gauge susceptibility for prostate cancer among their research subjects, the team of Italian scientists recruited men with high-grade prostatic intraepithelial neoplasia - premalignant lesions that presage invasive prostate cancer within one year in nearly a third of cases and for which no treatment was given.

Eligible men were between 45 and 75 years of age. Vegetarians and men consuming green tea or derived products, or those taking anti-oxidants or following anti-androgenic therapy were excluded.

Of the 62 volunteers, 32 received three tablets per day of 200 mg each GTCs; the remainder were given a placebo. Follow-up biopsies were administered after six months and again at one year. Only one case of prostate cancer was diagnosed among those receiving 600 mg daily of GTCs, while nine cases were found in the untreated group. The 30 percent incidence rate among controls is consistent with previous findings, as was the absence of significant side effects or adverse reactions.

The interest in green tea catechins and other polyphenols - antioxidants found in many plants that give some flowers, fruits and vegetables their coloring - derives from traditional Chinese medicine, and the observation of lower cancer rates among Asian populations.

Bettuzzi observed that the Mediterranean diet is rich in vegetables, and lower rates of prostate cancer are found in that region, as well.

The 600 mg-per-day dosage of caffeine-free, total catechins (50 percent of which is EGCG) given to participants in the Italian study is one or two times the amount of green tea consumed daily in China, where ten to 20 cups a day is normal.

“We still don’t know enough about the biological processes leading to prostate cancer,” Bettuzzi noted. “The only thing we know for sure is that prostate cancer is diffuse, related to age and more prevalent in the West. Thus, prevention could be the best way to fight it. Although our follow-up will continue for up to five years, a larger, confirmatory study is needed.”

Even so, Bettuzzi hints at the exciting prospect of using green tea catechins as a prophylactic against prostate cancer in men believed to be at higher risk, such as the elderly, African-Americans, and those with a family history of prostate cancer.

Chili, Broccoli Help Prevent Cancer - Studies - Yahoo! News

Broccoli and red chili peppers may help fight cancer by slowing the growth of cancerous tumor cells, U.S. researchers reported on Tuesday.

They may be especially helpful in hard-to-treat cancers such as pancreatic and ovarian cancer, the team at the University of Pittsburgh said.

“In our studies, we decided to look at two particular cancers — ovarian and pancreatic — with low survival rates, to ascertain the contribution of diet and nutrition to the development of these cancers,” said Sanjay Srivastava, who led the study.

“We discovered that red chili pepper and broccoli appear to be effective inhibitors of the cancer process.”

Speaking to a meeting of the American Association for Cancer Research in Anaheim, California, Srivastava said he and colleagues tested capsaicin, which makes peppers hot, against pancreatic cancer cells in a lab dish.

The compound caused the cancer cells to self-destruct in a process called apoptosis, while not affecting normal pancreatic cells.

“Our results demonstrate that capsaicin is a potent anticancer agent, induces apoptosis in cancer cells and produces no significant damage to normal pancreatic cells, indicating its potential use as a novel chemotherapeutic agent for pancreatic cancer,” Srivastava said.

His team also examined phenethyl isothiocyanate (PEITC), a constituent of cruciferous vegetables such as broccoli, on ovarian cancer cells.

PEITC interfered with a protein called epidermal growth factor receptor, which is involved in the growth of ovarian and other cancerous tumors.

The studies may help explain why people who eat large amounts of fruits and vegetables have a lower risk of cancer, Srivastava said.

Tea may help prevent diabetes and cataracts

19 Apr 2005

Add another line to the list of benefits from drinking tea: New research in animals suggests that tea may be a simple, inexpensive means of preventing diabetes and its ensuing complications, including cataracts. The report, scheduled to appear in the May 4 print issue of the American Chemical Society’s Journal of Agricultural and Food Chemistry, was published March 31 on the journal’s Web site. ACS is the world’s largest scientific society.

Researchers fed green and black tea to diabetic rats for three months and then monitored the chemical composition of the rats’ blood and eye lenses. At levels that would be equivalent to less than five cups of tea per day for a human, both teas significantly inhibited cataract formation relative to a control group which did not get tea, they say. The researchers found that both teas decreased glucose levels, which in turn affects other biochemical pathways that accelerate diabetic complications such as cataracts.

“Most people, scientists included, believe that green tea has more health benefits than black tea,” says Joe Vinson, Ph.D., a chemist at the University of Scranton (Penn.) and lead author of the paper. In combination with Vinson’s earlier research showing that green tea and black tea equally inhibit atherosclerosis - a major risk factor for heart disease - the findings suggest that both drinks could play a part in curbing two of the most widespread maladies in the United States today.

The American Chemical Society is a nonprofit organization, chartered by the U.S. Congress, with a multidisciplinary membership of more than 158,000 chemists and chemical engineers. It publishes numerous scientific journals and databases, convenes major research conferences and provides educational, science policy and career programs in chemistry. Its main offices are in Washington, D.C., and Columbus, Ohio.

Contact: Michael Bernstein
American Chemical Society
http://www.acs.org

Kansas City infoZine - Nutrition Notes: Is Chocolate Good for You? - USA

By Karen Collins, MS, RD, CDN - Recent research shows that chocolate can provide natural health-promoting substances called flavonoids.

HealthAmerican Institute for Cancer Research - infoZine - Since flavonoids seem to help prevent heart disease and cancer, the idea of eating chocolate sounds like a tempting and delicious way to better your health. The complete message is, however, that although chocolate might be preferable to other treats, it is no substitute for vegetables and fruits, which also contain flavonoids.

The flavonoids in chocolate that laboratory studies demonstrate to have powerful antioxidant effects are called flavanols and procyanidins. These two compounds come from the flavonoid “family” that includes resveratrol, found in grape juice, and EGCG, found in green tea. When people consume these substances in chocolate and cocoa, the antioxidant status of their blood increases. This rise in antioxidant levels helps protect us from damage to the heart and blood vessels, while it also guards our DNA from damage that can lead to cancer. In addition, the flavanols and procyanidins in chocolate improve the function and flow of blood vessels and help control inflammation.

The antioxidants in chocolate have generated a lot of interest because studies show that these compounds are more powerful antioxidants than EGCG in tea, which is a strong antioxidant. One study that compared the total antioxidant activity in single servings of cocoa, green tea, black tea and red wine scored cocoa markedly higher than the rest.

Yet the flavonoid content of cocoa and chocolate is highly variable. The more cocoa in a chocolate product, the higher the antioxidant flavonoid content is. Because dark chocolate is more concentrated in cocoa content, it is higher in flavonoids than milk chocolate. For this reason, dark chocolate is used in research studies. White chocolate has no cocoa content.

A cup of hot or cold cocoa may sound like a health drink loaded with antioxidants, but almost all cocoa drink mixes contain cocoa treated with alkali (also called Dutch cocoa) to produce a darker, richer taste. Unfortunately, this process drastically reduces flavonoid content. Unless you find a chocolate mix made with untreated cocoa, start with plain cocoa (not Dutch) and add your own sweetener and milk to make a flavonoid-rich cup.

Surprisingly, the fat content of chocolate is not a reason to avoid it. Technically, chocolate contains saturated fat, but the particular type of saturated fat - stearic acid - is unique because it does not raise blood cholesterol. Studies show that neither dark or milk chocolate is a cholesterol concern in moderate amounts. But keep in mind that other ingredients added to some chocolate candies can change their nutrition impact.

But one of the reasons you shouldn’t rely on chocolate for antioxidants, in the place of vegetables and fruits, is the calorie load. A small piece of dark chocolate has only 50 calories, but most candy bars contain at least 200. In comparison, a serving of vegetables and fruits contains a generous amount of health-promoting phytochemicals and only 25 to 80 calories. An antioxidant-rich serving of green tea has no calories at all.

Besides, vegetables and fruits have more than flavonoids. They provide vitamins, minerals like magnesium and potassium, and phytochemicals that protect our health in other ways. Some, for example, block the activation of carcinogens, while others interfere with the life cycle of cancer cells and promote their destruction.

Recent research on the flavonoids in chocolate implies that we can enjoy limited amounts of this sweet treat without guilt. But this news shouldn’t discourage us from eating a mostly plant-based diet loaded with vegetables and fruits.

Government Issues 12 New Food Pyramids - Yahoo! News

By LIBBY QUAID, Associated Press Writer 58 minutes ago

Concerned about steadily expanding waistlines, the government flipped the food pyramid on its side, adding a staircase for exercise and giving consumers 12 individually-tailored models for improving their eating habits.

Inside the pyramid released Tuesday, rainbow-colored bands representing different food groups run vertically from the tip to the base. The old single, triangle-shaped pyramid had a horizontal presentation of food categories that many found confusing.

Exercise is key to the new system. Fitness expert Denise Austin delivered a pep talk about the recommended 30 minutes of physical activity, represented on the new pyramids by the figure of a person climbing steps toward the tip. Also in store are new Internet tools to help follow the guidelines.

The new guide, dubbed “MyPyramid,” encourages Americans to customize their diet and exercise regime along 12 models geared to specific calorie needs and levels of physical activity.

Food groups are represented by six different colors: Orange for grains, green for vegetables, red for fruits, yellow for oils, blue for milk products and purple for meats and beans. The bands are wider for grains, vegetables, milk products and fruits, because people should eat more of them.

Agriculture Secretary Mike Johanns called the new guide “a system of information to help consumers understand how to put nutrition recommendations into action.”

People have steadily grown fatter since the food pyramid debuted in 1992. A report last month in The
New England Journal of Medicine contended that obesity, particularly in children, was shaving four to nine months off the average life expectancy.

Johanns said the 1992 pyramid had “become quite familiar, but few Americans follow the recommendations.” He said that knowledge about nutrition and food consumption patterns has grown significantly in the past dozen years and is reflected in the new food guidance symbols.

“If we don’t change these trends, our children may be the first generation that cannot look forward to a longer life span than their parents,” said Eric Bost, the Agriculture Department’s under secretary for food, nutrition and consumer services.

Food companies announced Tuesday they will distribute posters and guides for teachers and parents next fall aimed at reaching 4 million students. Materials for students to take home will be in both English and Spanish and will include math, nutrition and science activities.

One big change is intended to help people control their portion sizes. The old pyramid explained its advice in “serving” sizes, but now, to make its advice more understandable, the government will switch to cups, ounces and other household measures.

The switch was recommended in a 70-page booklet, “Dietary Guidelines for Americans 2005,” that was developed by a panel of scientists and doctors and released in January. As the basis for revising the pyramid, the guidelines emphasize choosing good carbohydrates over bad ones; for example, choosing bread made from whole-grain flour instead of white flour.

They also recommend eating 3 ounces of whole-grain foods a day; eating 2 cups of fruit and 2 1/2 cups of vegetables a day; and drinking 3 cups of fat-free or lowfat milk a day.

Besides the suggested 30 minutes of daily exercise to reduce the risk of chronic disease, the government also advises even more exercise to prevent weight gain or maintain weight loss.

In all, there were 23 general recommendations and 18 suggestions for older people, children and other special populations.

That’s too much to cram into a symbol that is supposed to be clipped out and stuck to the refrigerator, said Eric Hentges, director of the Agriculture Department’s Center for Nutrition Policy and Promotion.

The Agriculture Department will offer Web pages that let people appraise their diet and exercise habits. Such a tool has already been available through the agency’s Web site; the Interactive Healthy Eating Index has a notice on its home page that it will soon be updated.

Even if the symbol and online tools don’t motivate people to change their habits, they’ll still have some healthier choices. Food companies have been removing trans fats from their products and adding whole grains because of the government guidance.

“If you get the industry involved and make them feel that they’re doing a good thing and that they’re getting credit for doing a good thing, they’ll do it. They’ll change their product,” said K. Dun Gifford, president of Oldways Preservation Trust, a Boston-based think tank that specializes in food issues.

Critics have raised questions about the public relations agency hired to help create the new version of the pyramid. The firm, Porter Novelli, has food companies as clients, but both Agriculture Department and Porter Novelli officials have said the firm’s industry work is handled separately and there would be no conflict of interest.

Hentges said his staff of scientists, economists and nutritionists isn’t equipped to promote its new approach. If it’s not marketed effectively, he said, “then we’re not going to be able to get this behavior change or improve anything for Americans.”

___

On the Net:

Agriculture Department: http://www.usda.gov

Wild Blueberry Compounds May Work Against All Stages of Cancer

Thursday April 14, 9:52 am ET

PORTLAND, Maine, April 14 /PRNewswire/ — New research findings concluded that Wild Blueberry compounds have the potential to attack all stages of cancer — initiation, promotion and proliferation. (Source: Journal of Food Science, 70(3):S159-S166, 2005.) According to the study, different types of Wild Blueberry phenolic compounds are active during different stages of cancer, resulting in a broad spectrum of potential cancer-fighting benefits.

“Wild Blueberry compounds offer a multi-pronged attack against cancer,” said Dr. Mary Ann Lila, Ph.D., lead researcher from the Department of Natural Resources and Environmental Sciences, University of Illinois at Urbana- Champaign. Other collaborators include John Pezzuto, Ph.D., from the School of Pharmacy, Purdue University, and Muriel Cuendet and Young-Hwa Kang from the Department of Medicinal Chemistry and Pharmacognosy, University of Illinois at Chicago.

According to Dr. Lila, cancer begins as a result of an assault on cells by free radicals leading to oxidative stress or inflammation. “We’re investigating the potential of natural antioxidants like those found in Wild Blueberries to combat the free radical attack in the body,” said Dr. Lila. “What makes it so intriguing is that in addition to free radical scavenging, Wild Blueberries contain other natural components that are simultaneously inhibiting cancer-promoting enzymes and blocking the growth of tumor cells. How these compounds get into the body and the mechanics of how they work is the next frontier.”

According to Dr. Lila, these results build on previous work done at the University of Illinois at Urbana-Champaign, which demonstrated the positive effect of Wild Blueberry proanthocyanidins or condensed tannins on the promotion stage of cancer. (Journal of Agricultural and Food Chemistry, 52:6433-6442, 2004.)

Nature’s #1 Antioxidant Fruit(TM)

According to Susan Davis, MS, RD, Nutrition Advisor to the Wild Blueberry Association of North America, Dr. Lila’s work expands on the importance of Wild Blueberries in helping fend off diseases of aging, like cancer. “Dr. Lila’s investigation of specific phytochemicals indicates that different compounds are attacking cancer cells at different stages,” said Davis. “This underscores the complexity of whole foods and the importance of eating fruits like Wild Blueberries more regularly.”

Davis noted that recent USDA research findings using the Oxygen Radical Absorbance Capacity (ORAC) measure ranked Wild Blueberries highest in antioxidant capacity per serving, compared with more than 20 other fruits. The study showed that a one-cup serving of Wild Blueberries had more antioxidant capacity than a serving of cranberries, strawberries, raspberries, apples, and even cultivated blueberries. (Journal of Agricultural and Food Chemistry, 52:4026-4037, 2004.)

Antioxidants are important in terms of their ability to protect against oxidative cell damage that can lead to conditions like Alzheimer’s disease, cancer and heart disease — conditions also linked with chronic inflammation. The antioxidant and anti-inflammatory effects of blue-purple foods like Wild Blueberries may have the potential to help prevent these diseases.

WBANA

WBANA is a trade association of growers and processors of Wild Blueberries from Maine, dedicated to bringing the Wild Blueberry health story and unique Wild Advantages to consumers worldwide.

Source: Wild Blueberry Association of North America

One of my readers,thanks Ron, directed me to the following study in reference to Spirulina:

News Releases - April 12, 2005

Antioxidant-rich diets reduce brain damage from stroke, new preclinical study suggests

Tampa, FL (April 12, 2005) — Your mother was right. Eat your fruits and veggies — they’re good for you!

And if that’s not reason enough, a new study suggests antioxidant-rich fruits and vegetables may limit brain damage from stroke and other neurological disorders. The study, conducted by researchers at the University of South Florida College of Medicine, James A. Haley Veterans’ Hospital and the National Institute on Drug Abuse, is posted online in the May 2005 issue of the journal Experimental Neurology.

USF/VA neuroscientist Paula Bickford, PhD, and colleagues found that rats fed diets preventatively enriched with blueberries, spinach or an algae known as spirulina experienced less brain cell loss and improved recovery of movement following a stroke.

“This study is how USF is advancing the field of brain health at the national level,” said Stephen Klasko, MD, MBA, dean of the USF College of Medicine and vice president for Health Sciences.

The study builds upon previous USF/VA research showing that diets enriched with blueberries, spinach or spirulina reversed normal age-related declines in memory and learning in old rats.

“I was amazed at the extent of neuroprotection these antioxidant-rich diets provided,” said Dr. Bickford, a researcher at the USF Center for Aging and Brain Repair and James A. Haley Veterans’ Hospital. “The size of the stroke was 50 to 75 percent less in rats treated with diets supplemented with blueberries, spinach or spirulina before the stroke.”

Antioxidant and anti-inflammatory substances in these fruits and vegetables may somehow reduce the nerve cell injury and death triggered by a stroke, the researchers suggest. “The clinical implication is that increasing fruit and vegetable consumption may make a difference in the severity of a stroke,” Dr. Bickford said. “It could be a readily available, inexpensive and relatively safe way to benefit stroke patients.”

The researchers studied four groups of rats, all fed equal amounts of food for one month. One group was fed rat chow supplemented with blueberries, a second group chow with spinach, and the third chow with spirulina. The control (untreated) group ate chow only.

After four weeks, an ischemic stroke with reperfusion was induced in the rats. An ischemic stroke occurs when a blood clot cuts off the oxygen supply to the brain like the kink in a hose cuts off water flow. Then, later, the clot is released and blood flow returns, which is known as reperfusion.

The size of the stroke in the rats fed blueberry or spinach supplements was half that seen in the brains of untreated rats. Rats fed spirulina-enriched diets had stroke lesions 75 percent smaller than their untreated counterparts. In addition, rats pretreated with the blueberry, spinach or spirulina diets showed greater increases in poststroke movement than the control group.

All the supplemented diets were rich in antioxidants, which scientists say may counteract the burst of free radicals involved in the cascade of brain cell death triggered by an ischemic stroke. An excess of free radicals can damage cellular lipids, proteins and DNA.

The supplemented diets also contained anti-inflammatory substances that may help reduce inflammation-induced injury following a stroke, Dr. Bickford said. When a stroke occurs, immune cells in the brain mount an inflammatory response – rushing to the site of injury to clear away the dead and dying cells. As a result, nearby healthy nerve cells may suffer collateral damage much the same way firefighters breaking into an apartment to put out a fire in one room may inadvertently cause damage to other rooms.

Teasing out just which beneficial chemicals contained in the blueberries and leafy greens might be reproduced therapeutically in pill form is difficult, Dr. Bickford said. “Whole foods contain multiple nutrients, so there are many different ways these diets could be protecting the brain. From a scientific perspective, it’s a package deal.”

Dr. Bickford’s team is investigating whether rats treated with antioxidant-rich diets following strokes will experience improved recovery. The researchers also plan to study whether combinations of the diets might provide even greater protection against stroke damage than one diet alone.

The study was supported by grants from the National Institute on Drug Abuse and the Veterans Administration.

MedlinePlus: Older Hearts Benefit from Fish, Soy Oil

NEW YORK (Reuters Health) - In elderly people, omega-3 fatty acids contained in fish and soy oil increase a measure of heart-healthiness called heart rate variability, a small study indicates.

Taking a daily fish or soy oil supplement may therefore reduce the risk of developing irregular heart rhythm or succumbing to sudden cardiac death.

Lead investigator Dr. Fernando Holguin, at Emory University School of Medicine in Atlanta, and colleagues followed 52 people aged 60 or older who were randomly assigned to take one of the oil supplements, given as 1-gram capsules twice daily for 6 months.

The heart rate variability of the participants was measured every other day.

As the team reports in the medical journal Chest, fish oil supplementation increased average total variability from 3.26 units prior to supplementation to 3.54 afterwards. Soy oil increased the measure from 3.16 to 3.28.

“Our study group showed improvements in heart function in as little as 2 weeks,” Holguin comments in a press release.

Some participants reported discomfort with the supplements. Belching was reported by 41 percent in the fish oil group and 16 percent in the soy oil group. Corresponding rates for nausea were 12.5 percent and 8 percent.

Holguin’s group recommends omega-3 fatty acids supplements derived from either soy oil or fish oil “in conjunction with other factors known to increase heart rate variability such as exercise, weight loss, stress reduction, and restoration of normal sleep” to improve heart health.

SOURCE: Chest, April 2005.

Here’s another article on BMAA and algae. Health food and Vitamin stores usually carry a lot of algae products, I wonder if any connection to BMAA neurotoxins will be found?

Scientific American: Algae Found to Produce Potential Neurotoxin

Algae Found to Produce Potential Neurotoxin

A variety of types of blue-green algae all produce the same molecule, a potential neurotoxin, a new report suggests. The results, published online this week by the Proceedings of the National Academy of Sciences, represent the first time that unrelated species of cyanobacteria have been found to produce the same potentially hazardous substance.

Cyanobacteria can produce a wide range of molecules that are harmful to humans, but which species generate which compounds has so far been quite unpredictable. Paul Alan Cox of the National Tropical Botanical Garden in Hawaii and his colleagues studied five different morphological sections of cyanobacteria, as well as cyanobacterial symbionts taken from lichen and other plant species. They discovered that 95 percent of all genera of cyanobacteria produce a molecule identified as BMAA, a suspected neurotoxin that has been recently detected in the brains of some Alzheimer’s sufferers. The amount of BMAA manufactured by the algal samples varied widely. The scientists thus posit that BMAA production and storage is a function of either growth conditions or life cycle stages of the bacteria.

Because of the widespread nature of cyanobacteria, the researchers suggest that it might be wise to monitor levels of BMAA in drinking water sources that contain cyanobacterial blooms. They note: “The ubiquity of cyanobacteria in terrestrial, as well as freshwater, brackish and marine environments, suggests a potential for widespread human exposure.” –Sarah Graham

Mediterranean Diet Linked to Longer Life

Researchers Recommend Diet Low in Meat and Dairy, High in Fruits and Veggies

By Salynn Boyles
WebMD Medical News Reviewed By Michael Smith, MD
on Thursday, April 07, 2005

April 7, 2005 — There is more evidence that eating like a villager on the Isle of Crete can help you live longer.

A study examining eating patterns in nine European countries found that people who ate a traditional Mediterranean diet lived longerpeople who ate a traditional Mediterranean diet lived longer than those who didn’t.

Researchers say a healthy man of 60 who follows the diet, which is rich in fruits and vegetables and low in meat and dairy, can expect to live a year longer than a man of the same age who doesn’t follow the diet.

“A year may not sound like much to some people,” study researcher Dimitrios Trichopoulos, MD, PhD, tells WebMD. “But I’m in my mid 60s, and it sounds pretty good to me.”

Living to 100

Physiologist Ancel Keys was both the world’s best-known champion of the Mediterranean diet and its best advertisement.

Keys was the first to notice, more than half a century ago, that heart disease was rare in Mediterranean areas like Greece and southern Italy, where olive oilolive oil and red winered wine were dietary staples and people ate plenty of fruits and vegetables.

Keys died late last year at the age of 100, still active and doing nutrition research until the last few years of his life.

In an interview with WebMD in 2000, he lamented the fact that the typical meat, cheese, and pasta-heavy dishes Americans encounter in Italian restaurants have little in common with traditional Mediterranean fare.

“The Mediterranean diet was nearly vegetarian, with fish and very little meat, and was rich in green vegetables,” he said, adding that something got lost in the translation from Italy to the U.S. “They may call it Italian, but it’s very different from the food we studied.”

Eating Mediterranean

The newly published study involved more than 74,000 healthy men and women aged 60 and older living in Denmark, France, Germany, Greece, Italy, the Netherlands, Spain, Sweden, and the United Kingdom.

Study participants were asked about their diets, medical and smoking histories, exercise patterns, and other relevant health information. Researchers measured how closely they stuck to a Mediterranean-style diet using a special scale developed by the researchers. The findings are reported in the April 8 issue of the British Medical Journal.

Eating a Mediterranean diet was linked to a longer life. The largest association was seen in Greece and southern Italy, where people stuck more closely to the diet.

Mediterranean Diet: More Than Olive Oil

Trichopoulos says there is no single component of the Mediterranean diet that holds the key to longer life. Though the mantra of Mediterranean eating could be “olive oil good, saturated fats bad,” there is more to it than that.there is more to it than that.

“In this case, the total is better than the sum of the parts,” he says. “You can’t point to one thing and say that is what does it.”

People who follow traditional Mediterranean diets:

* Eat mostly plant foods, including fruits, vegetables, beans, whole grains, and nuts.
* Eat fish often but eat other animal-based foods such as red meat, poultry, and dairy sparingly.
* Drink alcohol in moderation — no more than one drink a day for women and no more than two drinks a day for men. While many believe that red wine offers health advantages over other forms of alcohol, Trichopoulos says that is still not clear. One drink equals 1.5 ounces of liquor (whiskey, gin, vodka, etc.), 5 ounces of wine, or 12 ounces of beer.
* Don’t limit fat consumption, as long as fats are derived from plants, not animals, and are not overly refined. Trichopoulos says olive oil is the best fat, but canola and soybean oils are also good.

Going to Extremes

Trichopoulos says the current mania for low-carbohydrate eating in the U.S. incorporates some elements of Mediterranean eating but not others.

“Americans tend to go to extremes when it comes to eating, and right now they hate carbohydrates and love protein,” he says. “Lowering carbohydrates is probably a good thing, but too much meat-based protein is not.”

Nutrition researcher Alice Lichtenstein, DSc, is a strong proponent of Mediterranean eating. But she worries that people will lose sight of the fact that there is more to good health than what you eat.

“Two-thirds of Americans are overweight or obese,” she says. “If everyone adopted this diet but did not change anything else, it is unlikely that they would reap the benefits.”

In other words, getting regular exercise and limiting calories, no matter what form they come in, is just as important as following a particular diet.

“There is no simple fix,” she says. “You really have to think about the whole package. Not just what you are eating, but how much you are eating and whether you are moving. There are no shortcuts to good health.”

SOURCES: Trichopoulos, A. British Medical Journal, April 8, 2005; online edition. Dimitrios Trichopoulos, department of epidemiology, Harvard School of Public Health, Boston. Alice Lichtenstein, DSc, senior scientist and director, Cardiovascular Nutrition Laboratory, Jean Mayer USDA Human Nutrition Research Center of Aging, Tufts University, Boston. WebMD Feature: “Setting the Recipe Straight: Forget Pasta if You Want Real Mediterranean Food.”

High Blood Pressure Common in the Overweight

Obese patients often have increased blood pressure, researchers report. Also, many do not experience a nighttime dip in blood pressure as occurs in normal-weight individuals, and this could lead to heart damage.

Dr. Vasilios Kotsis from the University of Mississippi Medical Center in Jackson and colleagues studied the relationship between body mass index

Only 35 patients were underweight, whereas 1,057 were normal weight, 1,299 were overweight, and 825 were obese. The subjects wore a monitor to record their blood pressure over a 24-hour period.

Blood pressure increased significantly with increasing BMI, the team reports in the American Heart Association‘s journal Hypertension.

“Obese individuals had increased 24-hour, daytime and nighttime blood pressure levels compared to non-obese individuals,” Kotsis commented to Reuters Health. Moreover, blood pressures during the night were more likely to be as high as during the day in overweight and obese individuals.

Obesity-induced hypertension is “one of the most significant” conditions related obesity, Kotsis noted.

“Primary care doctors must focus on obesity-induced hypertension in order to prevent future cardiovascular complications such as heart failure in their obese patients,” he said. “Body weight reduction, lifestyle modifications and antihypertensive treatment could reduce obese patients‘ cardiovascular risk.”

SOURCE: Hypertension, April 2005

Cranberry juice modulates atherosclerotic vascular dysfunction

Six months on cranberry juice normalizes blood vessel function-relaxation and may protect against heart disease -

San Diego (April 3, 2005) - Protection against a wide variety of diseases is among the many benefits of a diet high in whole fruits and vegetables. Cranberries over the years have been identified with preventing or ameliorating urinary tract infections and playing a positive role gum disease, ulcers and even cancer.

Recent work shows that cranberries contain naturally derived compounds (antioxidants, flavonoids, and polyphenols) that may help protect against heart disease. Researchers at the University of Wisconsin-Madison School of Veterinary Medicine studied the effects of taking cranberry juice powder regularly over six months and found a pronounced improvement in the vascular function — the ability of blood vessels to relax - in subjects with high blood cholesterol and atherosclerosis.

“Since the abnormal functioning of blood vessels is an important component of heart disease, finding ways to improve vascular function in patients with high cholesterol and atherosclerosis is critical to helping protect these patients from consequences such as heart attack or stroke,” according to lead researcher Kris Kruse-Elliott.

Taking the whole-food approach

“The value of fruits and vegetables in our diet has recently been an area of intense research and studies like this help us to understand the specific mechanisms by which the nutrients we consume can protect against heart disease,” Kruse-Elliott said. She said that the next steps are “to determine what specific components of cranberries are most important to the improvements in vascular function that we observed, exactly how they modify blood vessel relaxation, and how they can be most easily consumed as part of the diet.”

Kruse-Elliott’s collaborator, Jess Reed has been working with other foods such as pomegranates and grape seed extract, as well as whole cranberries. According to Reed, “the equivalent consumption of dried cranberries would be 4-8 servings, or 10-20 servings of cranberry juice, in order to achieve the levels in the current study. However, the point to be emphasized is that total polyphenol intake is very low in western diets and a diet rich in polyphenols would in fact give a daily intake that is equivalent to the levels in our cranberry feeding experiments.”

Kruse-Elliott added: “We’re lucky to have a unique animal model for atherosclerosis - familial hypercholesterolemic (FH) swine, whose genetic defect causes them to spontaneously develop high blood cholesterol leading to atherosclerosis and vascular dysfunction by eight months of age, very similar to the way human beings do.” She noted that the FH pigs’ blood vessels don’t function normally, such as not relaxing well, compared with normal pigs.

“However when the FH pigs were fed cranberry juice powder, made from whole cranberries, for six months their vessels acted more like normal pigs, Kruse-Elliott said. FH pigs who didn’t get cranberry juice powder had “significantly less vascular relaxation” than either normal or cranberry-fed pigs. The pigs on the CJP diet received 150g/kg per day.

Next steps. A series of experiments are planned to dig deeper into the cranberry-vessel function link in several cases applying tests used on humans to the pigs. For instance people with atherosclerosis take flow-mediated vasodilation tests using ultrasound to measure the change in size of the blood vessels and in flow rate. “We also will be measure CRP (C-reactive protein), which some people think is a predictor of cardiovascular disease,” Kruse-Elliott said. “Furthermore, we want to correlate all those findings with LDL (levels), which should yield important physiological results as well as further validating the FH model,” she said.

And what will be the diet of choice in the next stage? It turns out pigs like whole cranberries. Tart and yummy.

Never heard this before, always thought spirulina was supposed to be good for you.

The Local - Swedish “health drink” could cause Alzheimers

A Swedish juice manufacturer has withdrawn one of its products after scientists in Stockholm discovered that its key ingredient could cause Alzheimers and Parkinsons. The drink, made by Brämhults, contains spirulina algae, which scientists have now discovered produces the poisonous substance BMAA.

The scientists who made the discovery are as yet unsure whether the health drink actually contains BMAA, or whether the substance disappears during the production process. Birgitta Bergman of Stockholm University, who discovered the link between the algae and BMAA, told Aftonbladet that she would conduct tests on the drink in the coming months.

On hearing of the discovery, Brämhults made an immediate decision to withdraw the drink from the market. The spirulinna drink has been on sale for six years.

Managing director Thomas Gustafsson said that the company would not sell the product if there was the slightest doubt about its safety. Other juice drinks in the company’s range, which do not contain spirulin, will not be taken off the shelves.

The research which led to the discovery of the effects of BMAA started after islanders on the Pacific island of Guam were hit by neurological illnesses. It was discovered that the substance could be found in a type of nut popular among islanders.

It was later discovered that Alzheimer patients in a study had BMAA in their brains, while healthy people did not. The latest research has linked the substance to the type of blue-green algae that blossoms every summer in the Baltic Sea, Svenska Dagbladet reported.

Study Reveals Differing Amounts of Naturally Occurring Flavanols in Chocolate and Cocoa Powder

- Natural Cocoa Powders, Unsweetened Baking Chocolates Rank Highest in Findings

SAN DIEGO, April 4 /PRNewswire/ — A new Agricultural Research Service (ARS) study evaluating total amounts of flavanols and antioxidant capacity in cocoa and chocolate shows that antioxidants are found in a range of chocolate products — but more so in those with a higher cocoa content.

Scientists from ARS, the chief scientific research agency of the U.S. Department of Agriculture, presented the findings today at Experimental Biology 2005, an international scientific conference held in San Diego. The study was funded in part by the American Cocoa Research Institute (ACRI), the research arm of the Chocolate Manufacturers Association (CMA).

In this study, the scientists found that the chocolates ranked in antioxidant capacity from highest amount to lowest were natural cocoa powder, unsweetened baking chocolate, alkalinized or “Dutch” cocoa powder, dark chocolates, semi sweet chocolate baking chips, and milk chocolates.

The results were based on chocolate samples from commercially available products under nine brands, as well as reference standards provided by the United States National Institute of Standards and Technology (NIST). ARS scientists, located at the Beltsville Human Nutrition Center, Brunswick Labs, and the Arkansas Children’s Nutrition Center analyzed these samples in a blind test for flavanol content and antioxidant capacity.

Flavanols are the main flavonoids found in cocoa and chocolate. Research over the past decade has identified flavonoids as showing diverse beneficial physiological and antioxidant effects. Flavonoids are compounds also found in fruits, vegetables, and certain beverages such as tea, red wine, and grape juice.

“These results indicate that products derived from cocoa beans, which come from the cacao tree, also contain flavanols, with the highest amount in natural cocoa powders,” explains Dr. Leah Porter, vice president of scientific affairs for the CMA. “This study also demonstrates that chocolate products containing higher amounts of cocoa have higher antioxidant capacity.”

“The findings provide further scientific evidence that cocoa is a rich source of antioxidant activity, such as other antioxidant-rich foods including red wine, cranberries and blueberries,” said CMA President Lynn Bragg. “This research increases knowledge of a wonderfully familiar food, and comes at a time when we are finding new ways to use cocoa and chocolate (e.g., as an ingredient and flavor) in a variety of foods. There is a chocolate for everyone and it can be enjoyed — in moderate portions — as part of a balanced diet.”

According to Chef Carole Bloom, a chocolate expert and award-winning author of Chocolate Lover’s Cookbook for Dummies, All About Chocolate, and Truffles, Candies, and Confections, there are many ways to incorporate cocoa and chocolate into a diet in a way that enhances the flavor of healthy foods. Some suggestions include:

— Sprinkle cocoa powder on popcorn, warm and cold coffee drinks, low fat
or non fat plain yogurt mixed with fresh fruit, and baked pears, apples
or other fruit

— Mix small bite-size pieces of dark chocolate in with a homemade trail
mix of nuts and dried fruits

— Add chocolate shavings or cocoa nibs to fresh fruit cups, salad greens,
or cold cereals such as granola or warm cereals such as oatmeal or
cream of wheat

— Dip fresh or dried fruits such as strawberries, bananas or dried
apricots into chocolate

— Add chocolate chips into easy to bake vegetable breads or cakes such as
banana bread, pumpkin bread, or carrot cake

— Incorporate into sauces such as Mexican mole and use with chicken,
fish, turkey or pork

Bragg summarized, “Chocolate has been and will continue to be an important research area, and we are constantly learning more about its many unique properties. The CMA is supportive of industry research that increases the understanding of the dietary contribution and role of flavanols in a healthy lifestyle.”

About the Chocolate Manufacturers Association

The Chocolate Manufacturers Association (CMA) has served as the premiere trade group for manufacturers and distributors of cocoa and chocolate products in the United States since 1923. The association was founded to fund and administer research, promote chocolate to the general public and serve as an advocate of the industry before Congress and government agencies. CMA’s mission is to serve as the voice of the American chocolate industry and through research, education and public information, works to ensure a continued supply of cocoa and consumption of high value and quality chocolate products for the American people. CMA members represent over 90% of the chocolate processed in the United States. For more information on CMA visit http://www.chocolateusa.org .

Source: Chocolate Manufacturers Association

Concord Grape Juice Lowered Blood Pressure in Preliminary Clinical Study; Also Lowered BP, Cholesterol and Inhibited Atherosclerosis in Lab Study

SAN DIEGO, Calif.–(BUSINESS WIRE)–April 4, 2005–

Concurrent Studies Point to Positive Effect on Blood Pressure, Other Cardiovascular Risk Factors

Three current studies point to a positive effect of Concord grape juice consumption on blood pressure, adding to the growing body of scientific evidence that drinking Concord grape juice assists with healthy cardiovascular function. In a preliminary study published in the current issue of Biofactors, drinking Concord grape juice lowered the blood pressure of mildly hypertensive men by almost seven points.

In addition, two laboratory studies presented today at the Experimental Biology meeting in San Diego complement the Biofactors study; one offers a possible mechanism of action for the blood pressure effect, the other shows similar effects in a laboratory model that closely mimics human cardiovascular behavior.

The Biofactors study tested 40 Korean men with mild hypertension (blood pressure averaging 146/94 mm Hg). In a double-blinded study, half drank Concord grape juice for eight weeks while the other half drank a calorie-matched placebo drink. At the end of the study, the grape juice group had a significant decline of 7.2 mm systolic and 6.2 diastolic compared to baseline. The placebo group saw a lesser decrease in both measurements.

“It is exciting to see complementary research presented at the same time on a topic as important as blood pressure,” explains John D. Folts, Ph.D., Professor of Medicine at the University of Wisconsin School of Medicine and an author of one of the laboratory studies. “Nonetheless, we need to be cautious when interpreting preliminary data such as from the Korean study. For example, the placebo group also saw a small drop in blood pressure, although not a significant one, and while the Concord grape juice group’s numbers were significant compared to baseline, they did not reach significance when compared group to group. A larger trial will be necessary to confirm the blood pressure lowering effect.

“On the other hand, our study also saw the lowering of blood pressure in a laboratory model, as well as the lowering of cholesterol and the inhibition of atherosclerosis–all significant versus a placebo group and all of which adds credence to the Korean study, suggesting that the Concord grape juice is functioning on a number of levels in the cardiovascular system.”

In the second laboratory study presented at Experimental Biology, researchers from the Louis Pasteur University in Strasbourg, France, led by Valerie Schini-Kerth, Ph.D., found that Concord grape juice produced arterial relaxation by increasing the activity of a nitric oxide synthase in cells lining the arterial wall.

“Dr. Schini-Kerth’s data certainly suggest a mechanism whereby Concord grape juice-based polyphenols may reduce blood pressure by encouraging the relaxation of the artery wall,” notes Dr. Folts. “Previous studies by my group have shown that Concord grape juice enables the brachial arteries to expand to accommodate increased blood flow. Likewise, other researchers have shown that nitric oxide production from platelets may well be the mechanism behind Concord grape juice’s ability to reduce the tendency for the blood to clot. So there are a lot of supporting data in this area.”

The U.S. National High Blood Pressure Education Program estimates that lowering systolic blood pressure by five points would results in a 14% drop in deaths from stroke, a 9% drop in heart disease deaths, and a 7% drop in overall mortality.

Experts also note that all foods should be consumed in moderation, and that a healthy diet should include a wide range of colorful fruits and vegetables, and complemented by regular physical exercise.

The Concord grape juice for these studies was provided by Welch Foods Inc. The laboratory studies were partially supported by grants from Welch Foods Inc.

IOS Press - Article
Concord grape juice supplementation reduces blood pressure in Korean hypertensive men: Double-blind, placebo controlled intervention trial

Yoo Kyoung Park A1, Jung-Shin Kim A2, Myung-Hee Kang A2

A1 Department of Medical Nutrition, Kyunghee University, 1 Hoekidong, Dongdaemoonku, Seoul 130-701, South Korea
A2 Department of Food and Nutrition, Hannam University, 133 Ojeong-dong, Daedeok-gu, Daejeon, Korea

Abstract:

Many of the flavonoids found in grapes and grape products such as juice or wine have been known to exert antioxidant, anti-inflammatory, platelet inhibitory and arterial relaxing effects either in vitro, in animal studies and in human trials. This study was designed to test the effect of Concord grape juice consumption on altering blood pressure in hypertensive patients. Forty subjects were given 5.5 ml/kg body weight/day of either Concord grape juice (CGJ) or a calorie-matched placebo drink every day for 8 weeks. Blood pressure (BP) was measured on weeks 0, 4 and 8. Compared to baseline, in the CGJ group systolic BP was reduced on average by 7.2 mm Hg (p = 0.005) and diastolic BP was reduced on average by 6.2 mm Hg (p = 0.001) at the end of 8 weeks. Comparable changes in the group getting the placebo product were -3.5 mm Hg (NS) and -3.2 mm Hg (p = 0.05) Consuming Concord grape juice, which is high in polyphenolic compounds, may favorably affect BP in hypertensive individuals.

Yahoo! News - Health Benefits Help Peanuts Shed Stigma

By ELLIOTT MINOR, Associated Press Writer

ALBANY, Ga. - Peanuts, a dietary outcast during the fat-phobic 1990s, have made a comeback, with consumption soaring to its highest level in nearly two decades and more doctors recommending nuts as part of a heart-healthy diet.

When peanut butter and snack peanuts plummeted as Americans switched to lowfat diets, the peanut industry responded with studies showing the health benefits of peanuts. Total consumption of peanuts jumped last year to nearly 1.7 billion pounds, compared to 1.5 billion pounds the year before.

The amount of snack peanuts eaten climbed to 415 million pounds in the 2003-2004 crop year, the highest since the mid-1990s. And peanut butter consumption soared to 900 million pounds, from a low of about 700 million in the ’90s.

“Mothers gave us peanuts and peanut butter. Now, we’ve figured out that Mom was right. But it took a lot of researchers and universities to figure that out,” said Don Koehler, executive director of Georgia’s Peanut Commission.

The federal government’s latest dietary guidelines say peanuts, which contain unsaturated fats, can be eaten in moderation.

“Now we know that the type of fat found in peanuts is actually good for us,” said Lona Sandon with the American Dietetic Association. “It doesn’t clog our arteries like saturated fat. It helps keep the arteries clean.”

But that’s only if you don’t overdo it, and that’s the part that often trips up peanut lovers. There are 14 grams of fat in one serving of peanuts, which is only one ounce. A handful can have up to 200 calories.

“The problem is that the portions need to be low so you don’t overconsume the calories — that’s where the public has a disconnect,” said Madelyn Fernstrom, director of the Weight Management Center at the University of Pittsburgh Medical Center. “It’s a well-spent 200 calories if you can limit it to that. The problem is volume. It’s very hard to have a small serving of peanuts, meaning a small handful.”

When peanuts were out of favor in the last decade, American consumers seemed to overlook the respectable list of nutrients — vitamin E, niacin, thiamin, riboflavin, vitamin B6, and minerals such as copper, phosphorous, potassium, zinc and magnesium. They also are a good source of fiber and protein.

Peanuts also have a small amount of resveratrol, the antioxidant in red wine that has been linked to the “French Paradox” — a low incidence of heart disease among the French, despite their love of cheese and other high-fat foods.

Research at several universities suggests peanuts may help prevent heart disease, that they can lower bad cholesterol and that they can help with weight loss, possibly by making people feel satisfied so they eat less overall. One Harvard study showed an association between peanut butter consumption and a reduced risk of diabetes.

Even the U.S. Food and Drug Administration has authorized a qualified health claim for peanuts and some tree nuts. Producers can say they may reduce their risk of heart disease by eating 1 1/2 ounces daily.

Anna Resurreccion, a University of Georgia food scientist, has focused her research on the resveratrol found in peanuts. By subjecting the nuts to stress — slicing the kernels, or subjecting them to ultrasound — the resveratrol level greatly surpassed that found in red wine, she said.

This development opens the door for new products, such as enhanced peanut butter that could offer even more health benefits and serve as a way to get resveratrol into children’s diets, she said.

“Young children can’t very well drink wine,” Resurreccion said. “But most of them love peanut butter and peanut snack foods.”

___

On The Net:

American Dietetic Association: http://www.eatright.org/Public/

The Peanut Institute: http://www.peanut-institute.org/

Yahoo! News - Fruit, Veggies Tied to Lower Pancreatic Cancer Risk

By Amy Norton

NEW YORK (Reuters Health) - New research from Canada suggests that a diet rich in fruits and vegetables may help prevent pancreatic cancer, a particularly deadly type of tumor.

The findings, based on a comparison of 585 pancreatic cancer patients and about 4,779 adults without the disease, suggest that the risk of the cancer declines as fruit and vegetable intake increases.

Among cancers, pancreatic tumors have one of the most dismal survival rates, with less than 5 percent of patients still alive 5 years after diagnosis. The poor prognosis is in large part due to the fact that the disease is rarely caught early.

Because of this, uncovering the modifiable risk factors for the disease is vital, according to Dr. Parviz Ghadirian of the University of Montreal, one of the authors of the new study.

Using data from a large study of Canadians diagnosed with cancer between 1994 and 1997, Ghadirian and his colleagues found that higher intakes of fresh fruit and cruciferous vegetables, such as broccoli and cauliflower, were associated with a lower risk of pancreatic cancer.

For reasons that are unclear, the relationship was confined to men; those with the highest fruit and vegetable intakes were about half as likely to develop pancreatic cancer as those with the lowest intakes. There was no clear association between diet and pancreatic cancer risk among women.

The findings, published in the International Journal of Cancer, add to a growing body of evidence on the role of diet in pancreatic cancer risk. Some research has tied higher consumption of fruits, vegetables and fiber to a lower risk of the disease, while other studies have suggested that diets heavy in saturated fat, salted meats or dairy products may raise the risk.

In the current study all of the subjects filled out questionnaires on their lifestyle habits, which included reporting how often they’d eaten various foods over the previous two years.

In a separate newly published study of the same group, Ghadirian and his colleagues found that the antioxidant lycopene, specifically, appeared protective against pancreatic cancer — again, only men.

Lycopene, obtained mainly through tomatoes and tomato products, belongs to a family of plant compounds called carotenoids, some of which are converted in the body to the antioxidant vitamin A.

In the current study, adults with high intakes of fruits and vegetables tended to favor fresh fruits like apples, oranges and cantaloupe, and cruciferous vegetables like broccoli and cauliflower. These foods, Ghadirian and his colleagues note, are key sources of carotenoids and vitamin C. another antioxidant that has been tied to lower pancreatic cancer risk.

It’s thought that antioxidants may help ward off cancer by mopping up oxygen free radicals — molecules that, though a natural byproduct of metabolism, can result in potentially disease-causing damage to cells over time.

With its often rapidly fatal course, the only way to address pancreatic cancer right now is through prevention, Ghadirian and his colleagues note in their report.

Not smoking is one way to do that, Ghadirian said, and following a diet rich in fiber, fruits and vegetables may be another.

SOURCE: International Journal of Cancer, May 1, 2005.

Yahoo! News - Cranberries May Help Keep Arteries Clear

SUNDAY, April 3 (HealthDay News) — In a study in pigs, cranberry juice helped relax blood vessels clogged with high blood cholesterol and narrowed by atherosclerosis, according to a study by researchers at the University of Wisconsin School of Veterinary Medicine.

The pigs used in the study had a genetic defect — familial hypercholesterolemia (FH) — that causes them to develop high blood cholesterol, which in turn causes atherosclerosis and vascular dysfunction. However, some of these pigs were fed cranberry juice powder, made from whole cranberries, for six months and their blood vessels started to function like those in normal pigs.

FH pigs that weren’t fed the cranberry powder had much less vascular relaxation than either normal pigs or the FH pigs that ate the cranberry powder.

The study was to be presented Sunday at the Congress of the International Union of Physiological Sciences, in San Diego.

“Since the abnormal functioning of blood vessels is an important component of heart disease, finding ways to improve vascular function in patients with high cholesterol and atherosclerosis is critical to helping protect these patients from consequence such as heart attack or stroke,” study lead researcher Kris Kruse-Elliott said in a prepared statement.

“The value of fruits and vegetables in our diet has recently been an area of intense research, and studies like this help us to understand the specific mechanisms by which the nutrients we consume can protect against heart disease,” she said.

The research team now plans to determine which components of cranberries are most important in improving vascular relaxation.

More information

The American Heart Association has more about atherosclerosis.

GI Database

Search for the glycemic index, glycemic load or name of certain foods.

To search for a food, enter the name only. To generate a list of all high GI foods, enter > 55 in the glycemic index field. For a list of low GI foods, enter < 55 in the glycemic index field. If you enter bread in the name field and < 55 in the glycemic index field, you’ll get a list of all breads with a GI less than 55. * Foods containing little or no carbohydrate (such as meat, fish, eggs, avocado, wine, beer, spirits, most vegetables) cannot have a GI value. No carbs = no GI.

The Glycemic Index

What is the Glycemic Index?

The glycemic index is a ranking of carbohydrates based on their immediate effect on blood glucose (blood sugar) levels. It compares foods gram for gram of carbohydrate. Carbohydrates that breakdown quickly during digestion have the highest glycemic indexes. The blood glucose response is fast and high. Carbohydrates that break down slowly, releasing glucose gradually into the blood stream, have low glycemic indexes.

What is the Significance of Glycemic Index?

• Low GI means a smaller rise in blood glucose levels after meals

• Low GI diets can help people lose weight

• Low GI diets can improve the body’s sensitivity to insulin

• High GI foods help re-fuel carbohydrate stores after exercise

• Low GI can improve diabetes control

• Low GI foods keep you fuller for longer

• Low GI can prolong physical endurance

What is Glycemic Load?

• Glycemic load builds on the GI to provide a measure of total glycemic response to a food or meal

• Glycemic load = GI (%) x grams of carbohydrate per serving

• One unit of GL ~ glycemic effect of 1 gram glucose

• You can sum the GL of all the foods in a meal, for the whole day or even longer

• A typical diet has ~ 100 GL units per day (range 60 - 180)

• The GI database gives both GI & GL values

How to Switch to a Low GI Diet

• Use breakfast cereals based on oats, barley and bran

• Use “grainy” breads made with whole seeds

• Reduce the amount of potatoes you eat

• Enjoy all types of fruit and vegetables (except potatoes)

• Eat plenty of salad vegetables with vinaigrette dressing

Yahoo! News - Girls Follow Mom’s Lead When Eating Fruits, Veggies

By Alison McCook

NEW YORK (Reuters Health) - When mothers add more fruits and vegetables to their plates, their daughters do as well, new research reports.

Furthermore, moms who ate diets heavy in fruits and veggies were less likely to pressure their daughters to eat more, and their daughters were less likely to become so-called “picky” eaters.

Many parents worry about picky eating in their children. In this study, girls who were picky eaters typically ate less fruits and vegetables than healthy eaters.

However, all girls — whether they picked at their food or not — lacked important nutrients such as calcium and magnesium, study author Dr. Amy T. Galloway told Reuters Health.

Furthermore, picky eaters also ate less fat and sugar, and were less likely to be overweight than girls who were not picky eaters.

“Picky eating has both costs and potential benefits,” said Galloway, who is based at Appalachian State University in Boone, North Carolina. “Our findings show that all girls would benefit from consuming more fruits and vegetables, so it may not be worth it for parents to single out picky eaters.”

During the study, Galloway and her colleagues interviewed 173 mothers and their 7-year-old white, non-Hispanic daughters about eating habits, and whether mothers pressured their girls to eat more. When girls turned 9, the researchers contacted them again and determined if they were picky eaters, meaning they only ate a few foods, often refused to eat family meals, and were picky or fussy about what they ate.

Overall, mothers who ate more fruits and vegetables had daughters who ate more fruits and vegetables, Galloway and her team report in the Journal of the American Dietetic Association.

Girls whose mothers put pressure on them to eat at age 7 were more likely to be picky eaters at age 9. Picky eaters ate less fruits and vegetables, and were at greater risk of not getting enough vitamins E and C than were non-picky eaters. Picky eaters also ate less fiber.

However, picky eaters were less likely to be overweight and were not underweight. All girls in the study lacked vitamin E, calcium and magnesium, Galloway said.

“Most of the girls in our study, regardless of whether they were picky eaters, did not consume recommended quantities of fruits and vegetables,” she said. “Our findings indicate that (picky eating) might not be as big of a problem as we have assumed.”

Galloway added that the same trends may not be present in young boys, because parents often have different weight expectations for their sons, which may affect parental pressure to eat and boys’ eating habits.

SOURCE: Journal of the American Dietetic Association, April 2005.

At first the article says glasses, but later ounces. Unless they’re using really tiny glasses, I assume it’s one or the other, but not sure which. I vote for glasses.

Office of Public Affairs at Yale - News Release

CONTACT: Jacqueline Weaver, jacqueline.weaver at yale dot edu

For Immediate Release: March 17, 2005 (#83)

Red Wine Protects the Heart

New Haven, Conn. — A review article of the latest studies looking at red wine and cardiovascular health shows drinking two to three glasses of red wine daily is good for the heart, according to a Yale School of Medicine researcher in the Journal of American College of Surgeons.

“The current consensus is that it is not just the alcohol, but something else,” said Bauer Sumpio, M.D., professor and section chief of vascular surgery in the Department of Surgery. “There are probably several mechanisms of protection from a cardiovascular viewpoint.”

He said researchers have been trying to pinpoint why red wine has a cardiovascular protective effect ever since the discovery of the so–called “French Paradox” in 1992 when researchers found a 40 percent lower mortality rate from ischemic heart disease among people in France despite the high amount of saturated fats in their diet.

Sumpio said there are several studies showing drinking two to three ounces of alcohol each day has a beneficial effect, but any more than that and the alcohol begins to have a negative health effect. Studies comparing spirits, beer and wine show some benefit from spirits and beer, but an overwhelming benefit from drinking red wine.

His laboratory found polyphenols, minus the alcohol, are powerful anti–oxidants. Polyphenols also are found in fruit, particularly berries, as well as green tea and chocolate. Anti–oxidants slow cell deterioration. The polyphenols also help prevent the build up of plaque on the smooth muscle cells, as well as inhibit platelet formation, which can lead to blood clotting.

“A better understanding of the health benefits of red wine and perhaps the specific polyphenolic extracts with the described properties would be a great contribution to society,” Sumpio said.

Co–authors Alfredo Cordova, M.D., La Scienya Jackson, M.D., and David Berke–Schlessel, of Yale. The research was supported in part by the North American Foundation for Limb Preservation.

Citation: J. Amer. College of Surgeons 200: 428–439 (March 2005)

Farm Bureau News and Features

RICHMOND—Many think of peanuts as a high-fat food. Turns out the roasted nuts contain the so-called “good” kind of fat, but University of Florida researchers have found they also are high in a variety of antioxidants.

“This is awesome news for peanut lovers,” said Herb Mesa, a healthy lifestyle coach in Richmond. “You can have your comfort food and get great antioxidant benefits as well. You should never feel guilty about having peanuts as a snack.”

When it comes to antioxidant content, “peanuts are right up there with strawberries,” said Steve Talcott, an assistant professor of feed science and human nutrition at UF’s Institute of Food and Agricultural Sciences. “We expected a fairly high antioxidant content in peanuts, but we were a bit shocked to find they’re as rich in antioxidants as many kinds of fruit.”

Antioxidants are chemicals that block the aging effects of free radicals. The damage caused by free radicals has been linked to heart disease, stroke, certain cancers and macular degeneration of the eye.

The growing reputation of antioxidants has led an increasing number of people to include more fruits in their diets, particularly those that are orange in color, because such foods have been found to be rich in the health-promoting chemicals. Vitamins A, C and E are recognized as antioxidants.

Peanuts are a good source of Vitamin E, but in the past they typically have not been considered an antioxidant-rich food, largely because of a lack of data.

Now UF researchers have found that peanuts contain high concentrations of polyphenols—chiefly a compound called p-coumaric acid. And they found that roasting can increase the level of p-coumaric acid in peanuts, boosting their overall antioxidant content by as much as 22 percent.

“If you compare (peanuts) to other foods people think of as rich in antioxidants—mostly fruits and berries—peanuts come out somewhere in the middle,” Talcott said. “They’re no match for the foods at the top of the scale, such as pomegranate, but they do rival other foods that people eat just for their antioxidant content.”

So what is the perfect amount of peanuts per day? “I would say one to two servings at about a quarter-cup per serving,” Mesa said. “You can eat them on salads, or with chicken for a perfectly healthy combination.”

Virginia is ranked seventh in the nation in peanut production with a total of 95.7 million pounds harvested and cash receipts totaling $21.6 million in 2003.

Turmeric pigment key to preventing dementia : HindustanTimes.com

Curcumin, the yellow pigment in turmeric, may be the key to the low prevalence of dementia among the elderly in India, where the spice is used in most foods, a team of US researchers has said.

A team of researchers led by Greg M Cole, a neuroscientist at the Greater Los Angeles VA Healthcare System, identified curcumin as a potential cure to prevent or treat Alzheimer’s disease after they discovered low rates of dementia in India, according to the US Department of Veterans’ Affairs.

The Cole team identified curcumin as a nutrient that appears to combat Alzheimer’s plaques.

They also found that a diet high in docosahexenoic acid or DHA — an omega-3 fatty acid found in relatively high concentrations in cold-water fish — dramatically slowed the progression of Alzheimer’s in mice.

“Specifically, DHA cut the harmful brain plaques that mark the disease,” the team found. The results appear in the March 23 online edition of the Journal of Neuroscience.

Greg said that unlike many studies with mice, this one points to the benefits of a therapy that is easily available and already recommended for other medical conditions. DHA — either from food sources such as fish and soy, or in fish-oil supplements — is recommended by many cardiologists for a healthy heart.

“The good news from this study is that we can buy the therapy at a supermarket or drug store,” Cole was quoted as saying. “DHA has a tremendous safety profile — essentially no side effects — and clinical trial evidence supports giving DHA supplements to people at risk for cardiovascular disease.”

According to the studies, people who are genetically predisposed to the disease may be able to delay it by boosting their DHA intake.

Omega-3 fatty acids are deficient in the American diet, although they are essential for human health. DHA in particular is vital to proper brain function, as well as eye health and other body processes. Omega-3 fatty acids are found in fish such as salmon, halibut, mackerel and sardines, as well as almonds, walnuts, soy, and DHA-enriched eggs.

Yahoo! News - Pomegranate Juice Cuts Cardiovascular Risks

By Serena Gordon

TUESDAY, March 22 (HealthDay News) — A large glass of pomegranate juice a day may help keep the heart doctor away.

Italian and American scientists report that pomegranate juice helped keep fatty deposits from collecting on artery walls in mice, and kept human heart cells healthier.

“Mice that drank pomegranate juice were able to significantly reduce the progression of atherosclerosis, [by] at least 30 percent,” said study co-author Dr. Claudio Napoli, a professor of medicine and clinical pathology at the University of Naples School of Medicine in Italy.

The findings appear in this week’s issue of the Proceedings of the National Academy of Sciences (news - web sites).

Pomegranates, a native Middle Eastern fruit, are finding their way into more and more homes in the United States. The fruit contains crunchy seeds surrounded by juicy pulp and is a good source of potassium, vitamin C and antioxidants, according to the U.S. Department of Agriculture (news - web sites) (USDA).

“Pomegranates are fun to eat, but messy,” noted Samantha Heller, a senior clinical nutritionist at New York University Medical Center. For that reason, she said, “juice may be a better option.”

Napoli and his colleagues tested the effects of pomegranate juice in mice that were bred to have high cholesterol and on human heart cells in culture.

Previous studies, according to Napoli, have suggested the antioxidants found in pomegranate juice might reduce plaque buildup on artery walls and reduce oxidative stress on endothelial cells, the cells that line blood vessels. These cells produce nitric oxide, a substance that helps the blood vessels relax.

The researchers found that heart cells treated with pomegranate juice had a 50 percent increase in nitric oxide production, and that mice given pomegranate juice reduced the rate of plaque buildup by about 30 percent.

“The protective effects of pomegranate juice were higher than previously assumed,” Napoli noted.

The researchers don’t know the exact reason why pomegranate juice appears to protect artery walls from fatty deposits, but they suspect that the increased nitric oxide production may play a role, and that polyphenols — powerful antioxidants contained in pomegranates and other foods — may directly protect the arteries by reducing oxidative stress.

Other fruits and juices that contain polyphenols include blueberries, cranberries, oranges and grapes. Red wine also contains polyphenols, Napoli said.

Heller pointed out that while pomegranates are very healthy and high in antioxidants, they can be expensive and aren’t always easy to find. Plus, she said, “all fruits and vegetables are just packed with healthy phytochemicals.” Examples she cited as being high in antioxidants include berries, beans, apples, pecans and artichokes, just to name a few.

Heller also noted that the study was done primarily on mice and that data from mice don’t always extrapolate to humans. But, she added, “the phytochemicals in pomegranates, which are also present in other fruits and vegetables, are really very good for us, and do help prevent certain chronic diseases like heart disease and cancer.”

Napoli said that while it is hard to extrapolate data from mice to humans, an equivalent amount of pomegranate juice for humans would be the equivalent of about 16 ounces daily.

More information

To learn more about antioxidants, visit the American Heart Association.

Yahoo! News - When It Comes to Chocolate, Order Dark, Not White

Mon Mar 21

By Alison McCook

NEW YORK (Reuters Health) - Dark chocolate — but not white chocolate - may help reduce blood pressure and boost the body’s ability to metabolize sugar from food, according to the results of a small study.

Investigators from the University of L’Aquila in Italy found that after eating only 100 grams, or 3.5 ounces, of dark chocolate every day for 15 days, 15 healthy people had lower blood pressures and were more sensitive to insulin, an important factor in metabolizing sugar.

In contrast, eating roughly the same amount of white chocolate for the same period of time did not affect either blood pressure or insulin sensitivity.

This is not the first study to demonstrate potential health benefits of dark chocolate, which contains high levels of a kind of antioxidant called flavonoids. Research shows that flavonoids that can help maintain a healthy heart and good circulation and reduce blood clotting, which can lead to heart attacks and stroke.

Dr. Claudio Ferri and co-investigators explained that flavonoids help the body by neutralizing potentially cell-damaging substances known as oxygen-free radicals, which are a normal byproduct of metabolism.

However, despite dark chocolate’s apparent benefits, Ferri urges caution when interpreting the results. Dark chocolate contains antioxidants, but also a lot of fat and calories, Ferri said, and people who want to add some chocolate to their diet need to subtract an equivalent amount of calories by cutting back on other foods, to avoid weight gain.

He added that each 100 grams of dark chocolate contains roughly 500 calories.

Other research validates that when it comes to chocolate, type does matter. One study found that eating milk chocolate did little to raise antioxidant levels in the blood, perhaps because milk interferes with the absorption of antioxidants from chocolate.

Another study showed that elderly people with high blood pressure experienced a drop in pressure after eating dark chocolate bars, but not white chocolate, which contains no flavonoids.

Ferri and colleagues asked 7 men and 8 women, all healthy, to eat 100 grams of dark chocolate or 90 grams of white chocolate every day for 15 days. The subjects consumed no chocolate for the next 7 days and then switched to the other chocolate type for 15 days.

Ferri’s team found that after eating dark chocolate, participants’ blood pressure decreased, and they showed improvements in insulin sensitivity, meaning they were better able to metabolize glucose (sugar), according to the report in the American Journal of Clinical Nutrition (news - web sites).

“The identification of healthy foods and the understanding of how food components influence normal physiology will help to improve the health of the population,” Dr. Cesar G. Fraga of the University of California, Davis, notes in an accompanying editorial.

SOURCE: American Journal of Clinical Nutrition, March 2005.

The Telegraph Online

Taking folic acid supplements - along with eating more foods high in folate, such as oranges, leafy greens and fortified grains - might help some women reduce their risk of hypertension.

The possible link between folate consumption and lower blood pressure was found by researchers culling results from questionnaires returned by nurses participating in an ongoing study of women’s health habits. The results were from an eight-year period in the 1990s. The report was published in the Jan. 19 issue of the Journal of the American Medical Association.

Among younger women, those who took more than 1,000 micrograms of folate daily had 6.7 cases of hypertension per 1,000 women, compared with 14.8 cases per 1,000 women in those who took fewer than 200 micrograms - suggesting that eight women per 1,000 might have avoided high blood pressure if they had consumed more folate. Among older women, taking more than 1,000 micrograms per day of folate appeared to prevent about six cases of hypertension per 1,000 women.

But the researchers at Brigham and Women’s Hospital in Boston cautioned that they weren’t ready to recommend that women start increasing their folate intake.

Yahoo! News - Forget the Breath Mints, Eat Yogurt Instead

By Charnicia E. Huggins

NEW YORK (Reuters Health) - New study findings suggest that yogurt may be another weapon in the battle against bad breath.

“Yogurt intake may improve oral hygiene, namely tongue-coating bacteria and halitosis,” study author Dr. Kenichi Hojo of Tsurumi University in Yokohama, Japan told Reuters Health.

He and his colleagues found that study participants who consumed 90 grams of yogurt twice a day for six weeks tended to have lower levels of hydrogen sulfide and other volatile sulfide compounds that contribute to bad breath.

They presented their findings during the 83rd General Session of the International Association for Dental Research held last week in Baltimore.

Previous studies have also pointed to the benefits of regular yogurt consumption. One report found that women who ate yogurt at least three times a week were less likely to have recently developed a urinary tract infection than women who ate such probiotic bacteria-containing foods less than once a week.

Other studies have found that yogurt plays a role in the prevention and management of bowel disease and other gastrointestinal conditions. Furthermore, another study showed that people who eat yogurt regularly may have a lower risk of cavities.

During the first two weeks of Hojo’s study, the 24 participants were told to maintain a diet free of yogurt as well as cheese, pickled vegetables and any other products that might contain streptococci and lactobacilli.

The participants then consumed sugar-free yogurt fermented with streptococci and lactobacilli twice daily — between breakfast and lunch and between lunch and dinner — for six weeks. Afterwards, the investigators analyzed samples collected from the study participants’ saliva and tongue.

They found that most (80 percent) of the study participants identified as having halitosis had lower levels of volatile sulfide compounds after eating yogurt every day compared with the earlier two-week period when they did not eat any yogurt.

These study participants also had significantly less plaque and gingivitis as a result of their eating yogurt, according to Hojo and his team.

These findings suggest that yogurt intake may reduce the components leading to halitosis and harmful bacteria, they report.

Whether the grocery-store variety of sugar-free yogurt would be just as beneficial, however, remains to be seen. “I do not know that any sugar-free plain-flavored yogurt (would) have the same effect,” Hojo said.

Hojo and his team also have not yet determined how or why yogurt consumption had such an effect on halitosis. “In the future,” he said, “I will focus on the mechanism of that effect.”

Yahoo! News - South Korean scientists say kimchi could cure bird flu

Tue Mar 15

SEOUL (AFP) - An extract of South Korea (news - web sites)’s famed spicy fermented cabbage dish known as kimchi could cure bird flu and other chicken diseases, scientists said.

Researchers at Seoul National University said chickens infected with the deadly bird flu virus began recovering a week after they were fed with fermented bacilli extracted from kimchi.

The experiment has yet to be scientifically proven but professor Kang Sa-Ouk said kimchi did appear to have a curative effect.

Kimchi, made by fermenting cabbage with radishes, red peppers, garlic and ginger, is a symbol of national cuisine.

“Our research showed the chickens fed with a cultured fluid of fermented bacilli extracted from kimchi were recovering rapidly from bird flu and other diseases,” Kang said.

“Only four of the 26 chickens used for our experiment died within four days,” he said.

Park said his team needs more research to see whether the extract is an effective remedy against bird flu. “We will speed up a chemical study into its constituents,” he said.

Since late 2003 millions of birds and 69 humans in Asia have been infected with bird flu. A total of 33 people have died in Vietnam, 12 in Thailand and one in Cambodia.

Kimchi consumption rose sharply two years ago when some Asian countries were hit by SARS (news - web sites). It was reputed to prevent the respiratory disease although there was no scientific proof.

Dietary Guidelines for Americans 2005
Dietary Guidelines for Americans is published jointly every 5 years by the Department of Health and Human Services (HHS) and the Department of Agriculture (USDA). The Guidelines provide authoritative advice for people two years and older about how good dietary habits can promote health and reduce risk for major chronic diseases.

The 2005 edition of the Guidelines was released at 11 AM, January 12, 2005.

Yahoo! News - High Levels of Vitamin E Cut Prostate Cancer Risk
High Levels of Vitamin E Cut Prostate Cancer Risk

NEW YORK (Reuters Health) - High blood levels of the major vitamin E components, alpha- and gamma-tocopherol, seem to cut the risk of prostate cancer by about 50 percent each, a study shows.

The findings are based on an analysis of 100 individuals with prostate cancer and 200 cancer-free “controls” participating in the Alpha-Tocopherol, Beta-Carotene Cancer Prevention (ATBC) Study, which included nearly 30,000 Finnish men.

Men with the highest levels of alpha-tocopherol in their blood at baseline were 51 percent less likely to develop prostate cancer than those with the lowest levels, report investigators in this week’s Journal of the National Cancer Institute (news - web sites) (NCI).

Similarly, men with the highest levels of gamma-tocopherol were 43 percent less likely to develop the disease compared with men with the lowest levels.

Further analysis showed that the link between high tocopherol levels and low cancer risk was stronger among subjects using alpha-tocopherol supplements than among non-users.

This supports the original findings from the ATBC study, which showed that daily vitamin E supplementation reduced the risk of prostate cancer by 32 percent.

Dr. Demetrius Albanes, from the NCI in Bethesda, Maryland, and colleagues believe that the antioxidant activity of vitamin E may be particularly important to the associations they observed in the current study because oxidative stress has been tied to the development of prostate cancer.

However, alpha-tocopherol has other non-antioxidant properties, such as enhancement of the immune response, which may also play a role in the benefits seen, they add.

SOURCE: Journal of the National Cancer Institute, March 2, 2005.