Perfect Skin Foods
The secret to perfect skin may be hiding in your refrigerator. That's where you'll find foods like mushrooms, leafy greens and tomatoes, which can all soften your skin and reduce breakouts so you look and feel your best. Watch this to learn more!
Showing posts with label nutrition. Show all posts
Showing posts with label nutrition. Show all posts
Thursday, May 19, 2011
Wednesday, May 11, 2011
Tomato Juice Can Reduce Osteoporosis, Claims New Research
Tomato Juice Can Reduce Osteoporosis, Claims New Research
Naturally- Rich In Antioxidants, Carotenoids, Phytochemicals, The New Study Demonstrates Benefits For Supporting Bone And Joint Health...
Tomato juice can significantly increase the presence of cell-protecting antioxidants that help to fight against osteoporosis, according to new research. Reporting in Osteoporosis International, calcium researchers at the University of Toronto (UT) claim that 30mg of lycopene found in tomatoes, the equivalent to two glasses of tomato juice, is enough to help prevent the brittle-bone disease.
Osteoporosis is characterized by low bone mass, which leads to an increase risk of fractures, especially the hips, spine and wrists. An estimated 75 million people suffer from it in Europe, the US and Japan. Women are four times more likely to develop osteoporosis than men and previous research indicates that diabetes decreases bone turnover that is associated with impaired osteoblastic maturation and function. Boosting bone density in high-risk and post-menopausal women could ease
the burden of osteoporosis.
Lycopenes - High Potency Antioxidant Power!
Lycopene is the red pigment in tomatoes and several fruits. According to the University of Toronto scientists, it is a potent carotenoid, a group of naturally occurring pigments essential for plant growth with a high ability to quench singlet oxygen.
Due to this ability to decrease oxidative stress, lycopene has been associated with a decreased risk of chronic diseases.
According to the researchers, no intervention studies have been published demonstrating the effect of the antioxidant lycopene on bone, and that the objective of the study thus was to determine whether lycopene would act as an antioxidant to decrease oxidative stress parameters that result in decreased bone turnover markers.
Methodology and Evaluating Results
Post-menopausal women aged 50 to 60 were restricted from consuming anything containing lycopene for a month. The participants were split into four groups over four months. Each group of participants either consumed a 15mg lycopene supplement, a glass of tomato juice naturally containing 15mg
of lycopene, a gourmet Japanese tomato juice with 35mg of lycopene or a placebo.
Serum collected after the washout, 2 and 4 months of supplementation, was assayed for cross-linked aminoterminal N-telopeptide, carotenoid content, total antioxidant capacity (TAC), lipid, and protein oxidation. By the end of the initial lycopene-free month, in every participant, "There was an
increased reobsorption of bone. In other words, within a month, the participants were more prone to the risk of osteoporosis," explained the researchers from Calcium Research Laboratory who conducted the study.
After four months, results showed that lycopene-supplementation had significantly increased serum
lycopene compared to the placebo group. The lycopene groups had significantly increased antioxidant capacity, decreased oxidative stress parameters and decreased bone reobsorption markers.
The results of the study showed a significant increase in serum lycopene after supplementation with juice or lycopene capsules, which resulted in a decrease in the bone resorption marker NTx in postmenopausal women:
"This reduction in NTx may be due to the ability of the absorbed lycopene to reduce the oxidative stress parameters in these women. Our findings are the first to show that lycopene intervention, given in capsule or juice form, supplying at least 30 mg/day, may decrease the risk of osteoporosis by decreasing oxidative stress and bone resorption." concluded the researchers.
Source: Osteoporosis International (published online)
"Supplementation with the antioxidant lycopene significantly
decreases oxidative stress parameters and the bone resorption
marker N-telopeptide of type I collagen in postmenopausal women"
Editor's Note: This article is not intended to provide medical advice,
Naturally- Rich In Antioxidants, Carotenoids, Phytochemicals, The New Study Demonstrates Benefits For Supporting Bone And Joint Health...
Tomato juice can significantly increase the presence of cell-protecting antioxidants that help to fight against osteoporosis, according to new research. Reporting in Osteoporosis International, calcium researchers at the University of Toronto (UT) claim that 30mg of lycopene found in tomatoes, the equivalent to two glasses of tomato juice, is enough to help prevent the brittle-bone disease.
Osteoporosis is characterized by low bone mass, which leads to an increase risk of fractures, especially the hips, spine and wrists. An estimated 75 million people suffer from it in Europe, the US and Japan. Women are four times more likely to develop osteoporosis than men and previous research indicates that diabetes decreases bone turnover that is associated with impaired osteoblastic maturation and function. Boosting bone density in high-risk and post-menopausal women could ease
the burden of osteoporosis.
Lycopenes - High Potency Antioxidant Power!
Lycopene is the red pigment in tomatoes and several fruits. According to the University of Toronto scientists, it is a potent carotenoid, a group of naturally occurring pigments essential for plant growth with a high ability to quench singlet oxygen.
Due to this ability to decrease oxidative stress, lycopene has been associated with a decreased risk of chronic diseases.
According to the researchers, no intervention studies have been published demonstrating the effect of the antioxidant lycopene on bone, and that the objective of the study thus was to determine whether lycopene would act as an antioxidant to decrease oxidative stress parameters that result in decreased bone turnover markers.
Methodology and Evaluating Results
Post-menopausal women aged 50 to 60 were restricted from consuming anything containing lycopene for a month. The participants were split into four groups over four months. Each group of participants either consumed a 15mg lycopene supplement, a glass of tomato juice naturally containing 15mg
of lycopene, a gourmet Japanese tomato juice with 35mg of lycopene or a placebo.
Serum collected after the washout, 2 and 4 months of supplementation, was assayed for cross-linked aminoterminal N-telopeptide, carotenoid content, total antioxidant capacity (TAC), lipid, and protein oxidation. By the end of the initial lycopene-free month, in every participant, "There was an
increased reobsorption of bone. In other words, within a month, the participants were more prone to the risk of osteoporosis," explained the researchers from Calcium Research Laboratory who conducted the study.
After four months, results showed that lycopene-supplementation had significantly increased serum
lycopene compared to the placebo group. The lycopene groups had significantly increased antioxidant capacity, decreased oxidative stress parameters and decreased bone reobsorption markers.
The results of the study showed a significant increase in serum lycopene after supplementation with juice or lycopene capsules, which resulted in a decrease in the bone resorption marker NTx in postmenopausal women:
"This reduction in NTx may be due to the ability of the absorbed lycopene to reduce the oxidative stress parameters in these women. Our findings are the first to show that lycopene intervention, given in capsule or juice form, supplying at least 30 mg/day, may decrease the risk of osteoporosis by decreasing oxidative stress and bone resorption." concluded the researchers.
Source: Osteoporosis International (published online)
"Supplementation with the antioxidant lycopene significantly
decreases oxidative stress parameters and the bone resorption
marker N-telopeptide of type I collagen in postmenopausal women"
Editor's Note: This article is not intended to provide medical advice,
Tuesday, May 10, 2011
Live Longer and Loose Weight...at the Same Time!
Live Longer and Loose Weight...at the Same Time!
The Anti-aging diet was created by nutritionist to help you achieve these goals and it lets you eat 1,450 calories a day.
The Anti-aging diet was created by nutritionist to help you achieve these goals and it lets you eat 1,450 calories a day.
Health Benefits of Eating Fish
Nutrition Studies Explore Health Benefits of Eating Fish
Ongoing studies by U.S. agricultural scientists are helping to uncover new details about how omega-3 fatty acids, common in fish like salmon, may help protect people from chronic diseases such as diabetes.
Salmon and albacore tuna, for example are rich in healthful natural compounds known as omega-3 fatty acids.
Ongoing studies by U.S. Department of Agriculture (USDA) scientists are helping uncover new details about how these fish-oil components help protect us from chronic diseases.
In an early study, the researchers investigated the interplay of two omega-3 fatty acids from fish oil-DHA (docosahexaenoic acid) and EPA (eicosapentaenoic acid) and a third fatty acid, CLA (as trans-10, cis-12 CLA) available as dietary supplements.
The 8-week test indicated that DHA protected against two harmful side effects of CLA: CLA-induced insulin resistance and CLA-induced non-alcoholic fatty-liver disease. In contrast, EPA offered only partial protection against CLA-induced non-alcoholic fatty liver disease and provided no protection against insulin resistance. If untreated, insulin resistance can lead to diabetes. An estimated 36 million to 57 million Americans are insulin-resistant. Non-alcoholic fatty liver disease can result in cirrhosis of the liver or liver cancer. The study appeared in a 2007 issue of Metabolic Syndrome and Related Disorders.
In related work, published in a 2009 article in Current Opinion in Clinical Nutrition and Metabolic Care, researchers reviewed results from several dozen EPA and DHA studies. In their review, the scientists indicate that findings reported in the past decade have been inconsistent in regard to the effects of EPA and DHA on insulin resistance in human volunteers.
Their review underscores the need for new investigations, with larger numbers of volunteers. Nutrition scientists will conducts further studies to determine if dietary intake of DHA has the potential improve the ability of adult, pre-diabetic volunteers to use insulin efficiently, and thus help delay onset of diabetes. Such research might reveal more about the specific mechanisms of action that DHA and EPA use, the sites upon which they act in the human body, and the genes that control these mechanisms.
Source: October 2010 issue of Agricultural Research magazine, available online at: http://www.ars.usda.gov/is/AR/archive/oct10/nutrition1010.htm.
Ongoing studies by U.S. agricultural scientists are helping to uncover new details about how omega-3 fatty acids, common in fish like salmon, may help protect people from chronic diseases such as diabetes.
Salmon and albacore tuna, for example are rich in healthful natural compounds known as omega-3 fatty acids.
Ongoing studies by U.S. Department of Agriculture (USDA) scientists are helping uncover new details about how these fish-oil components help protect us from chronic diseases.
In an early study, the researchers investigated the interplay of two omega-3 fatty acids from fish oil-DHA (docosahexaenoic acid) and EPA (eicosapentaenoic acid) and a third fatty acid, CLA (as trans-10, cis-12 CLA) available as dietary supplements.
The 8-week test indicated that DHA protected against two harmful side effects of CLA: CLA-induced insulin resistance and CLA-induced non-alcoholic fatty-liver disease. In contrast, EPA offered only partial protection against CLA-induced non-alcoholic fatty liver disease and provided no protection against insulin resistance. If untreated, insulin resistance can lead to diabetes. An estimated 36 million to 57 million Americans are insulin-resistant. Non-alcoholic fatty liver disease can result in cirrhosis of the liver or liver cancer. The study appeared in a 2007 issue of Metabolic Syndrome and Related Disorders.
In related work, published in a 2009 article in Current Opinion in Clinical Nutrition and Metabolic Care, researchers reviewed results from several dozen EPA and DHA studies. In their review, the scientists indicate that findings reported in the past decade have been inconsistent in regard to the effects of EPA and DHA on insulin resistance in human volunteers.
Their review underscores the need for new investigations, with larger numbers of volunteers. Nutrition scientists will conducts further studies to determine if dietary intake of DHA has the potential improve the ability of adult, pre-diabetic volunteers to use insulin efficiently, and thus help delay onset of diabetes. Such research might reveal more about the specific mechanisms of action that DHA and EPA use, the sites upon which they act in the human body, and the genes that control these mechanisms.
Source: October 2010 issue of Agricultural Research magazine, available online at: http://www.ars.usda.gov/is/AR/archive/oct10/nutrition1010.htm.
Monday, May 9, 2011
Sunday, May 8, 2011
Anti Aging Diet – Five Super Foods That Will Keep You Feeling and Looking Younger
Absolutely FABULOUS Article on Anti-aging Nutrition:
Anti Aging Diet – Five Super Foods That Will Keep You Feeling and Looking Younger
An anti aging diet that consists of some readily available super foods can make you age very gracefully! Here are the top five some super foods that can slow down your aging process considerably:
Berries
Garlic
Avocado
Nuts
Red Wine
Read more and get the hows and whys HERE
Anti Aging Diet – Five Super Foods That Will Keep You Feeling and Looking Younger
An anti aging diet that consists of some readily available super foods can make you age very gracefully! Here are the top five some super foods that can slow down your aging process considerably:
Berries
Garlic
Avocado
Nuts
Red Wine
Read more and get the hows and whys HERE
What is the healthiest cooking oil?: Oils And Butter
What is the healthiest cooking oil?: Oils And Butter
What is the healthiest cooking oil?: Susan Silberstein & Marilyn Joyce (Health and Nutrition Educator and Executive Director, Center for Advancement in Cancer Education)
What is the healthiest cooking oil?: Susan Silberstein & Marilyn Joyce (Health and Nutrition Educator and Executive Director, Center for Advancement in Cancer Education)
Saturday, May 7, 2011
How To Use Olive Oil As A Home Remedy (EVO)
How To Use Olive Oil As A Home Remedy
In ancient Greece, Homer called olive oil liquid gold. Thousands of years later, we're still using nature's liquid elixir to cook, clean and self medicate. Here are some of the top olive oil remedies to help you live like a mythical hero.
In ancient Greece, Homer called olive oil liquid gold. Thousands of years later, we're still using nature's liquid elixir to cook, clean and self medicate. Here are some of the top olive oil remedies to help you live like a mythical hero.
New Omega-3 Research Shows The Benefits
New Omega-3 Research Shows The Benefits Of These Nutritional Fish Oils For Cardiovascular Health
Daily supplements of the omega-3s EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) may improve blood pressure levels in slightly overweight teenage boys. Blood pressure reductions in order of 3 mmHg were observed following 16 weeks of consumption of omega-3 fortified bread by overweight boys going through their adolescent growth spurt, according to new findings from Copenhagen University and the Technical University of Denmark.
"A blood pressure decrease of about 3 mmHg corresponds to a [greater than] 15 percent reduction in the risk of stroke at a whole population level in adults," wrote the researchers in The Journal of Pediatrics.
"Blood pressure has been shown to track into adulthood, with children and adolescents with high blood pressure more likely to suffer from hypertension later in life. Thus, adolescents with blood pressure in the higher range can
be viewed as 'prehypertensive,' but whether the tracking of high blood pressure is a result of unhealthy diet and
exercise habits carried from childhood to adulthood or whether some programming of blood pressure occurs
during adolescence is not known," they added.
The heart health benefits of consuming oily fish, and the omega-3 fatty acids they contain, are well-documented,
being first reported in the early 1970s. To date, the polyunsaturated fatty acids (PUFAs) have been linked to improvements in blood lipid levels, a reduced tendency of thrombosis, blood pressure and heart rate mprovements, and improved vascular function.
Beyond heart health, omega-3 fatty acids, most notably EPA (eicosapentaenoic acid) and DHA (docosahexaenoic
acid), have been linked to a wide-range of health benefits, including reduced risk of certain cancers, good
development of a baby during pregnancy, joint health, and improved behaviour and mood.
Study Details
The new study extends our understanding of the cardiovascular benefits of the fatty acids, and involved 78 mildly overweight adolescent boys aged between 13 and 15. "We chose to recruit slightly overweight boys, because we wanted clear potential for improvement in the risk factors evaluated," explained the researchers.
At the end of the study the researchers recorded a significant increase in EPA and DHA levels in the red
blood cells of the omega-3 group of 1.2 and 6.7 percent, respectively, compared with increases of 0.6 and 4.1
percent in the control group.
In addition, systolic blood pressure was 3.8 mmHg lower following 16 weeks of omega-3-rich bread consumption,
compared with control, while diastolic blood pressure was 2.6 mmHg lower in the omega-3 group.
No changes in blood levels of triacylglycerol or insulin sensitivity.
Increases in HDL and non-HDL cholesterol levels were also recorded in omega-3 group of 5 and 7 percent,
respectively, compared with 2 and 0 percent in the control group.
"In this study, the non- HDL/HDL ratio, which is believed to be a better indicator of risk, was unaffected by the
treatment, and thus the net effect appears to be neutral," added the researchers.
Commenting on the potential mechanism to explain the apparent benefits, the researchers point to the competition between EPA/DHA and arachidonic acid (AA) in the synthesis of inflammation-related eicosanoids: AA derivatives may stimulate the constriction of blood vessels which would increase blood pressure, while EPA/DHA derivatives may inhibit this pathway.
Source: The Journal of Pediatrics September 2010, Volume 157, Issue 3,
Pages 395-400. "Effects of Fish Oil Supplementation on Markers of the Metabolic Syndrome"
Daily supplements of the omega-3s EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) may improve blood pressure levels in slightly overweight teenage boys. Blood pressure reductions in order of 3 mmHg were observed following 16 weeks of consumption of omega-3 fortified bread by overweight boys going through their adolescent growth spurt, according to new findings from Copenhagen University and the Technical University of Denmark.
"A blood pressure decrease of about 3 mmHg corresponds to a [greater than] 15 percent reduction in the risk of stroke at a whole population level in adults," wrote the researchers in The Journal of Pediatrics.
"Blood pressure has been shown to track into adulthood, with children and adolescents with high blood pressure more likely to suffer from hypertension later in life. Thus, adolescents with blood pressure in the higher range can
be viewed as 'prehypertensive,' but whether the tracking of high blood pressure is a result of unhealthy diet and
exercise habits carried from childhood to adulthood or whether some programming of blood pressure occurs
during adolescence is not known," they added.
The heart health benefits of consuming oily fish, and the omega-3 fatty acids they contain, are well-documented,
being first reported in the early 1970s. To date, the polyunsaturated fatty acids (PUFAs) have been linked to improvements in blood lipid levels, a reduced tendency of thrombosis, blood pressure and heart rate mprovements, and improved vascular function.
Beyond heart health, omega-3 fatty acids, most notably EPA (eicosapentaenoic acid) and DHA (docosahexaenoic
acid), have been linked to a wide-range of health benefits, including reduced risk of certain cancers, good
development of a baby during pregnancy, joint health, and improved behaviour and mood.
Study Details
The new study extends our understanding of the cardiovascular benefits of the fatty acids, and involved 78 mildly overweight adolescent boys aged between 13 and 15. "We chose to recruit slightly overweight boys, because we wanted clear potential for improvement in the risk factors evaluated," explained the researchers.
At the end of the study the researchers recorded a significant increase in EPA and DHA levels in the red
blood cells of the omega-3 group of 1.2 and 6.7 percent, respectively, compared with increases of 0.6 and 4.1
percent in the control group.
In addition, systolic blood pressure was 3.8 mmHg lower following 16 weeks of omega-3-rich bread consumption,
compared with control, while diastolic blood pressure was 2.6 mmHg lower in the omega-3 group.
No changes in blood levels of triacylglycerol or insulin sensitivity.
Increases in HDL and non-HDL cholesterol levels were also recorded in omega-3 group of 5 and 7 percent,
respectively, compared with 2 and 0 percent in the control group.
"In this study, the non- HDL/HDL ratio, which is believed to be a better indicator of risk, was unaffected by the
treatment, and thus the net effect appears to be neutral," added the researchers.
Commenting on the potential mechanism to explain the apparent benefits, the researchers point to the competition between EPA/DHA and arachidonic acid (AA) in the synthesis of inflammation-related eicosanoids: AA derivatives may stimulate the constriction of blood vessels which would increase blood pressure, while EPA/DHA derivatives may inhibit this pathway.
Source: The Journal of Pediatrics September 2010, Volume 157, Issue 3,
Pages 395-400. "Effects of Fish Oil Supplementation on Markers of the Metabolic Syndrome"
Friday, May 6, 2011
All About Olive Oil (EVO)
Olive oil is an essential ingredient in any chef's kitchen. Learn more about how it should taste, where it's produced and how you should use it.
Olive Oil May Protect Against Liver Damage
Olive Oil May Protect Against Liver Damage
Olive oil compounds may protect against oxidative stress in the liver, according to a new study.
The research, published in Nutrition and Metabolism reports that subjects fed on a diet containing olive oil were partially protected from liver damage after being exposed to a moderately toxic herbicide known to deplete antioxidants and cause oxidative stress.
"Olive oil is an integral ingredient in the Mediterranean diet. There is growing evidence that it may have great health benefits including the reduction in coronary heart disease risk, the prevention of some cancers and the modification of immune and inflammatory responses," said a team of research scientists. "Here, we've shown that extra virgin olive oil and its extracts protect against oxidative damage of hepatic tissue," they added.
Oxidative Stress
In healthy people, the generation of reactive oxygen species generation (ROS) is counterbalanced by the action of antioxidant. However, oxidative damage caused by an imbalance in ROS and antioxidants is a major contributor to the development of many diseases including CVD, cancer and neurodegenerative disorders.
In experimental studies, olive oil and its phenolic compounds have shown strong antioxidant properties, with the authors noting growing evidence that it may have health benefits including the reduction in coronary heart disease risk, the prevention of some cancers and the modification of immune and inflammatory responses.
The new study explored the idea that, owing to its high content of natural antioxidants, olive oil could reduce oxidative damage in laboratory-controlled subjects.
Because the liver is not only the main target for phenolic antioxidants once absorbed from the gut but is also the major place for phenolic metabolism, the researchers stated that studies investigating the effect of antioxidant dietary phenolics on the liver should be given priority.
They tested the effect of dietary supplementation of olive oil and its phenolic fractions (hydrophilic or lipophilic) on oxidative stress and liver fatty acid composition of rats treated with the oxidative stress inducing herbicide 2,4-Dichlorophenoxyacetic acid (2,4-D).
Decreased Damage
All subjects given 2,4-D were reported to show signs of significant liver damage. However, extra virgin olive oil and intake of its hydrophilic fractions were observed to induce a significant increase in antioxidant enzyme activity and decreased markers of liver damage.
The lipophilic fraction supplemented to 2,4-D- treated subjects was observed to not show any improvement in the liver oxidative status. The authors detected a marked improvement in the hepatic fatty acid composition of subjects supplemented with olive oil and both the hydrophilic and lipophilic fractions.
Protective Effect
The researchers concluded the protective effects of olive oil against oxidative damage are mainly related to the antioxidant potential of its hydrophilic fraction.
"The hydrophilic fraction of olive oil seems to be the effective one in reducing toxin-induced oxidative stress, indicating that hydrophilic extract may exert a direct antioxidant effect on hepatic cells," said the researchers.
"However, more detailed studies about the effect of antioxidant compounds separately and/or their interactions are necessary to substantiate these observations," they added,
Article Courtesy of Vitamin Power
Source: Nutrition & Metabolism Published online
Olive oil compounds may protect against oxidative stress in the liver, according to a new study.
The research, published in Nutrition and Metabolism reports that subjects fed on a diet containing olive oil were partially protected from liver damage after being exposed to a moderately toxic herbicide known to deplete antioxidants and cause oxidative stress.
"Olive oil is an integral ingredient in the Mediterranean diet. There is growing evidence that it may have great health benefits including the reduction in coronary heart disease risk, the prevention of some cancers and the modification of immune and inflammatory responses," said a team of research scientists. "Here, we've shown that extra virgin olive oil and its extracts protect against oxidative damage of hepatic tissue," they added.
Oxidative Stress
In healthy people, the generation of reactive oxygen species generation (ROS) is counterbalanced by the action of antioxidant. However, oxidative damage caused by an imbalance in ROS and antioxidants is a major contributor to the development of many diseases including CVD, cancer and neurodegenerative disorders.
In experimental studies, olive oil and its phenolic compounds have shown strong antioxidant properties, with the authors noting growing evidence that it may have health benefits including the reduction in coronary heart disease risk, the prevention of some cancers and the modification of immune and inflammatory responses.
The new study explored the idea that, owing to its high content of natural antioxidants, olive oil could reduce oxidative damage in laboratory-controlled subjects.
Because the liver is not only the main target for phenolic antioxidants once absorbed from the gut but is also the major place for phenolic metabolism, the researchers stated that studies investigating the effect of antioxidant dietary phenolics on the liver should be given priority.
They tested the effect of dietary supplementation of olive oil and its phenolic fractions (hydrophilic or lipophilic) on oxidative stress and liver fatty acid composition of rats treated with the oxidative stress inducing herbicide 2,4-Dichlorophenoxyacetic acid (2,4-D).
Decreased Damage
All subjects given 2,4-D were reported to show signs of significant liver damage. However, extra virgin olive oil and intake of its hydrophilic fractions were observed to induce a significant increase in antioxidant enzyme activity and decreased markers of liver damage.
The lipophilic fraction supplemented to 2,4-D- treated subjects was observed to not show any improvement in the liver oxidative status. The authors detected a marked improvement in the hepatic fatty acid composition of subjects supplemented with olive oil and both the hydrophilic and lipophilic fractions.
Protective Effect
The researchers concluded the protective effects of olive oil against oxidative damage are mainly related to the antioxidant potential of its hydrophilic fraction.
"The hydrophilic fraction of olive oil seems to be the effective one in reducing toxin-induced oxidative stress, indicating that hydrophilic extract may exert a direct antioxidant effect on hepatic cells," said the researchers.
"However, more detailed studies about the effect of antioxidant compounds separately and/or their interactions are necessary to substantiate these observations," they added,
Article Courtesy of Vitamin Power
Source: Nutrition & Metabolism Published online
Monday, May 2, 2011
High Protein/Low Starch - The Ultimate Diet from The New England Journal of Medicine
Eating More Protein and Less Refined Starch Is Critical for Effective Dieting, Major New Study Shows
A large-scale study called "Diogenes" has investigated the optimum dietary composition for preventing and treating obesity.
The results were recently published in the New England Journal of Medicine by researchers at the Faculty of Life Sciences (LIFE), University of Copenhagen.
If you want to lose weight, you should maintain a diet that is high in proteins with more lean meat, low-fat dairy products and beans and fewer refined starch calories such as white bread and white rice. With this type of diet, most people can also eat until they are full without counting calories and without gaining weight. Interestingly, this study also concludes that the official dietary recommendations are not sufficient for preventing obesity.
The objective of the Diogenes Study has been to compare the official dietary recommendations in Europe, including the Danish recommendations, with a diet based on the latest knowledge specifically about the importance of proteins and carbohydrates for appetite regulation.
A total of 772 European families participated, comprising 938 adult family members and 827 children. The overweight adults initially followed an 800 kcal/day diet for eight weeks, losing an average of 11 kg (approx. 24 lbs.) They were then randomly assigned to one of five different low-fat diet types which they followed for six months in order to test which diet was most effective at preventing weight regain. Throughout the project, the families received expert guidance from dietitians and were asked to provide blood and urine samples.
The design of the study comprised the following five diet types:
1) A low-protein diet (13% of energy consumed) with a high glycemic index (GI)*
2) A low-protein, low-GI diet
3) A high-protein (25% of energy consumed), low-GI diet
4) A high-protein, high-GI diet
5) A control group which followed the current dietary recommendations without special instructions regarding glycemic index levels
A high-protein, low-GI diet works best...
A total of 938 overweight adults with a mean body mass index (BMI) of 34 kg/sq m were initially placed on an 800-kcal-per-day diet for eight weeks before the actual diet intervention was initiated. A total of 773 adult participants completed this initial weight-loss phase and were then randomly assigned to one of five different diet types, where 548 participants completed the six-month diet intervention (completion rate of 71%).
Fewer participants in the high-protein, low-GI groups dropped out of the project than in the low-protein, high-GI group (26.4% and 25.6%, respectively, vs. 37.4%; P = 0.02 and P = 0.01 for the two comparisons, respectively). The initial weight loss on the 800-kcal diet was an average of 11.0 kg (approx. 24 lbs.)
The average weight regain among all participants was 0.5 kg (approx. 1.1 lbs), but among the participants who completed the study, those in the low-protein/high-GI group showed the poorest results with a significant weight gain of 1.67 kg (approx. 3.5 lbs)The weight regain was 0.93 kg (approx. 2 lbs) less for participants on a high-protein diet than for those on a low-protein diet and 0.95 kg less in the groups on a low-GI diet compared to those on a high-GI diet.
The children's study...
The results of the children's study have been published in a separate article in the American medical journal Pediatrics. In the families, there were 827 children who only participated in the diet intervention. Thus, they were never required to go on a diet or count calories, they simply followed the same diet as their parents. Approx. 45% of the children in these families were overweight. The results of the children's study were remarkable: In the group of children who maintained a high-protein, low-GI diet the prevalence of overweight dropped spontaneously from approx. 46% to 39% -- a decrease of approx. 15%.
Proteins and low-GI foods...
The Diogenes Study shows that the current dietary recommendations are not optimal for preventing weight gain among overweight people. A diet consisting of a slightly higher protein content and low-GI foods ad libitum appears to be easier to observe and has been documented to ensure that overweight people who have lost weight maintain their weight loss. Furthermore, the diet results in a spontaneous drop in the prevalence of overweight among their children.
About Glycemic Index...
The glycemic index is a measure of the ability of carbohydrates to increase blood glucose levels when absorbed in the body. Food with a low-glycemic index (LGI) causes blood glucose levels to increase more slowly and to lower levels compared to high-carbohydrate foods with a high glycemic index.
Drastic increases in blood glucose levels give rise to several potentially undesirable effects that can influence the body's metabolism as well as our ability to perform mentally. It is therefore most appropriate to maintain a diet that results in slow digestion and thus more stable blood glucose levels and greater satisfaction.
A diet with a high protein content contains many protein-rich foods such as lean meat, poultry, fish, eggs and low-fat dairy products. Legumes also contain high levels of protein, as do nuts and almonds. Proteins are significantly more filling than both carbohydrates and fat.
Recommendations and Special Requirements for a Low-Glycemic Diet...
The glycemic index applies to carbohydrate-containing foods. The recommendations are that some types of fruit may be consumed such as apples, pears, oranges, raspberries and strawberries. Other types should be eaten in only very limited amounts, including bananas (especially overripe bananas), grapes, kiwi, pineapple and melon. Nearly all vegetables are permitted, with the exception of corn, which should be limited. Carrots, beets and parsnip should preferably be eaten raw.
With regard to cereal-based foods (bread, grain, corn, hulled grains and breakfast products), the goal is to eat as many coarse and wholegrain foods as possible, such as wholegrain breads with many kernels, wholegrain pasta, whole oats and the special varieties of wholegrain cornflakes.
Potatoes should be cooked as little as possible. Try to stick to new potatoes, and it is a good idea to eat them cold. Avoid mashed potatoes and baked potatoes.
Pasta should be cooked "al dente" and is best eaten cold. Choose rice varieties such as brown rice, parboiled rice or basmati.
White bread without kernels, white rice and sugary breakfast products should be avoided. In general, sugar intake should be limited, not so much because of its GI but to avoid all those 'empty calories'.
Recommended GI values:
Over 70 -- high GI 55-70 -- medium GI Under 55 -- low GI High-GI foods can still be healthy and vice versa. Carrots, for instance, have a high GI (72), while chocolate has a low GI (49). Fats help decrease the absorption of sugar in the blood, which means that carbohydrate-containing foods and fat can have a low GI.
Example of a day's menu for a high-protein, low-GI diet:
If you want to maintain a high-protein, low-GI diet, here's a sampling of daily meals, comprised as follows:
Breakfast: Low-fat yogurt with muesli (without added sugar), wholegrain crispbread with low-fat cheese, and an orange.
Mid-Morning: Vegetable sticks and low-fat cheese sticks or low-fat cottage cheese.
Lunch: Wholegrain rye bread with lean meat, turkey or chicken cold cuts, mackerel, herring or sardines in tomato sauce and misc. vegetables.
Afternoon: Wholegrain rye bread with low-fat liver paté and cucumber.
Dinner: Stir-fried turkey with vegetables and wholegrain pasta; avocado salad with feta cheese and peas. It is best to drink water or low-fat milk with meals.
To summarize...
There is nothing particular about this diet with the exception of the above-mentioned limitations, special cooking instructions and the fact that certain vegetables should be eaten raw. This diet generally complies with the official dietary recommendations of eating plenty of fruit and vegetables, low-fat foods, plenty of fiber and limiting total sugar intake.
The study was conducted by eight European research centers including The Faculty of Life Sciences (LIFE)
Editor's Note: This article is not intended to provide medical advice, diagnosis or treatment.
A large-scale study called "Diogenes" has investigated the optimum dietary composition for preventing and treating obesity.
The results were recently published in the New England Journal of Medicine by researchers at the Faculty of Life Sciences (LIFE), University of Copenhagen.
If you want to lose weight, you should maintain a diet that is high in proteins with more lean meat, low-fat dairy products and beans and fewer refined starch calories such as white bread and white rice. With this type of diet, most people can also eat until they are full without counting calories and without gaining weight. Interestingly, this study also concludes that the official dietary recommendations are not sufficient for preventing obesity.
The objective of the Diogenes Study has been to compare the official dietary recommendations in Europe, including the Danish recommendations, with a diet based on the latest knowledge specifically about the importance of proteins and carbohydrates for appetite regulation.
A total of 772 European families participated, comprising 938 adult family members and 827 children. The overweight adults initially followed an 800 kcal/day diet for eight weeks, losing an average of 11 kg (approx. 24 lbs.) They were then randomly assigned to one of five different low-fat diet types which they followed for six months in order to test which diet was most effective at preventing weight regain. Throughout the project, the families received expert guidance from dietitians and were asked to provide blood and urine samples.
The design of the study comprised the following five diet types:
1) A low-protein diet (13% of energy consumed) with a high glycemic index (GI)*
2) A low-protein, low-GI diet
3) A high-protein (25% of energy consumed), low-GI diet
4) A high-protein, high-GI diet
5) A control group which followed the current dietary recommendations without special instructions regarding glycemic index levels
A high-protein, low-GI diet works best...
A total of 938 overweight adults with a mean body mass index (BMI) of 34 kg/sq m were initially placed on an 800-kcal-per-day diet for eight weeks before the actual diet intervention was initiated. A total of 773 adult participants completed this initial weight-loss phase and were then randomly assigned to one of five different diet types, where 548 participants completed the six-month diet intervention (completion rate of 71%).
Fewer participants in the high-protein, low-GI groups dropped out of the project than in the low-protein, high-GI group (26.4% and 25.6%, respectively, vs. 37.4%; P = 0.02 and P = 0.01 for the two comparisons, respectively). The initial weight loss on the 800-kcal diet was an average of 11.0 kg (approx. 24 lbs.)
The average weight regain among all participants was 0.5 kg (approx. 1.1 lbs), but among the participants who completed the study, those in the low-protein/high-GI group showed the poorest results with a significant weight gain of 1.67 kg (approx. 3.5 lbs)The weight regain was 0.93 kg (approx. 2 lbs) less for participants on a high-protein diet than for those on a low-protein diet and 0.95 kg less in the groups on a low-GI diet compared to those on a high-GI diet.
The children's study...
The results of the children's study have been published in a separate article in the American medical journal Pediatrics. In the families, there were 827 children who only participated in the diet intervention. Thus, they were never required to go on a diet or count calories, they simply followed the same diet as their parents. Approx. 45% of the children in these families were overweight. The results of the children's study were remarkable: In the group of children who maintained a high-protein, low-GI diet the prevalence of overweight dropped spontaneously from approx. 46% to 39% -- a decrease of approx. 15%.
Proteins and low-GI foods...
The Diogenes Study shows that the current dietary recommendations are not optimal for preventing weight gain among overweight people. A diet consisting of a slightly higher protein content and low-GI foods ad libitum appears to be easier to observe and has been documented to ensure that overweight people who have lost weight maintain their weight loss. Furthermore, the diet results in a spontaneous drop in the prevalence of overweight among their children.
About Glycemic Index...
The glycemic index is a measure of the ability of carbohydrates to increase blood glucose levels when absorbed in the body. Food with a low-glycemic index (LGI) causes blood glucose levels to increase more slowly and to lower levels compared to high-carbohydrate foods with a high glycemic index.
Drastic increases in blood glucose levels give rise to several potentially undesirable effects that can influence the body's metabolism as well as our ability to perform mentally. It is therefore most appropriate to maintain a diet that results in slow digestion and thus more stable blood glucose levels and greater satisfaction.
A diet with a high protein content contains many protein-rich foods such as lean meat, poultry, fish, eggs and low-fat dairy products. Legumes also contain high levels of protein, as do nuts and almonds. Proteins are significantly more filling than both carbohydrates and fat.
Recommendations and Special Requirements for a Low-Glycemic Diet...
The glycemic index applies to carbohydrate-containing foods. The recommendations are that some types of fruit may be consumed such as apples, pears, oranges, raspberries and strawberries. Other types should be eaten in only very limited amounts, including bananas (especially overripe bananas), grapes, kiwi, pineapple and melon. Nearly all vegetables are permitted, with the exception of corn, which should be limited. Carrots, beets and parsnip should preferably be eaten raw.
With regard to cereal-based foods (bread, grain, corn, hulled grains and breakfast products), the goal is to eat as many coarse and wholegrain foods as possible, such as wholegrain breads with many kernels, wholegrain pasta, whole oats and the special varieties of wholegrain cornflakes.
Potatoes should be cooked as little as possible. Try to stick to new potatoes, and it is a good idea to eat them cold. Avoid mashed potatoes and baked potatoes.
Pasta should be cooked "al dente" and is best eaten cold. Choose rice varieties such as brown rice, parboiled rice or basmati.
White bread without kernels, white rice and sugary breakfast products should be avoided. In general, sugar intake should be limited, not so much because of its GI but to avoid all those 'empty calories'.
Recommended GI values:
Over 70 -- high GI 55-70 -- medium GI Under 55 -- low GI High-GI foods can still be healthy and vice versa. Carrots, for instance, have a high GI (72), while chocolate has a low GI (49). Fats help decrease the absorption of sugar in the blood, which means that carbohydrate-containing foods and fat can have a low GI.
Example of a day's menu for a high-protein, low-GI diet:
If you want to maintain a high-protein, low-GI diet, here's a sampling of daily meals, comprised as follows:
Breakfast: Low-fat yogurt with muesli (without added sugar), wholegrain crispbread with low-fat cheese, and an orange.
Mid-Morning: Vegetable sticks and low-fat cheese sticks or low-fat cottage cheese.
Lunch: Wholegrain rye bread with lean meat, turkey or chicken cold cuts, mackerel, herring or sardines in tomato sauce and misc. vegetables.
Afternoon: Wholegrain rye bread with low-fat liver paté and cucumber.
Dinner: Stir-fried turkey with vegetables and wholegrain pasta; avocado salad with feta cheese and peas. It is best to drink water or low-fat milk with meals.
To summarize...
There is nothing particular about this diet with the exception of the above-mentioned limitations, special cooking instructions and the fact that certain vegetables should be eaten raw. This diet generally complies with the official dietary recommendations of eating plenty of fruit and vegetables, low-fat foods, plenty of fiber and limiting total sugar intake.
The study was conducted by eight European research centers including The Faculty of Life Sciences (LIFE)
Editor's Note: This article is not intended to provide medical advice, diagnosis or treatment.
Sunday, May 1, 2011
Eating Poorly Can Make You Depressed
Eating Poorly Can Make You Depressed
Trans-Fats Increase Risk of "Blue" Moods, While Olive Oil Helps Avoid Risk of Depression
Researchers from the Spanish Universities of Navarra and Las Palmas Gran Canaria have demonstrated that the ingestion of trans-fats and saturated fats increase the risk of suffering depression; However, olive oil helps protect against this mental illness.
They have confirmed this after studying 12,059 SUN Project volunteers over the course of six years; the volunteers had their diet, lifestyle and ailments analyzed at the beginning of the project, over its course and at the end of the project. In this way the researchers confirmed that despite the fact that at the beginning of the study none of the volunteers suffered from depression, at the end of the study 657 new cases had been detected.
Of all these cases, the participants with an elevated consumption of trans-fats (defined as the fats present in artificial form in industrially-produced pastries and fast food, and naturally present in certain whole milk products) "presented up to a 48% increase in the risk of depression when they were compared to participants who did not consume these fats," explained the research team from Preventive Medicine at the University of Las Palmas de Gran Canaria.
The study also demonstrated a dose-response relationship, "whereby the more trans-fats were consumed, the greater the harmful effect they produced in the volunteers," the experts affirmed.
In addition, the team also analyzed the influence of polyunsaturated fats (abundant in fish and vegetable oils) and of olive oil on the occurrence of depression. "In fact, we discovered that this type of healthier fats, together with olive oil, are associated with a lower risk of suffering depression," emphasized the researchers of the SUN Project.
Alarming Statistic: 150 Million Persons Are Depressed Worldwide...
The results of the study corroborate the hypothesis of a greater incidence of the disease in countries of the north of Europe compared to the countries of the south, where a Mediterranean dietary pattern prevails. Experts have noted that the incidence of the depression has increased in recent years. Today some 150 million persons are affected worldwide, where it is the principal cause of loss of years of life in those countries with a medium-to-high per capita income.
The researchers believe this is due "to radical changes in the sources of fats consumed in Western diets, where we have substituted certain types of beneficial fats, polyunsaturated and monounsaturated in nuts, vegetable oils and fish, for the saturated and trans-fats found in meats, butter and other products such as mass-produced pastries and fast food."
This important research is published in the online peer reviewed journal PLoS ONE. The study has been performed on a population with a low average intake of trans-fats, given that it made up only 0.4% of the total energy ingested by the volunteers. "Despite this, we observed an increase in the risk of suffering depression of nearly 50%. On this basis," they concluded "we derive the importance of taking this effect into account in countries like the United States, where the percentage of energy derived from these unhealthy foods is around 2.5%."
Finally, the analysis, headed by the University of Navarra and the University of Las Palmas de Gran Canaria, suggests that both depression as well as cardiovascular disease are influenced in a similar manner by diet, and might share similar mechanisms in their origin. This hypothesis is further suggested by numerous studies that indicate the harmful effect of trans-fats and saturated fats on the risk of cardiovascular disease.
Story Source: Public Library of Science Journal Reference: Dietary Fat Intake and the Risk of Depression: The SUN Project
Editor's Note: This article is not intended to provide medical advice, diagnosis or treatment.
Article courtesy of Vitamin Power
Trans-Fats Increase Risk of "Blue" Moods, While Olive Oil Helps Avoid Risk of Depression
Researchers from the Spanish Universities of Navarra and Las Palmas Gran Canaria have demonstrated that the ingestion of trans-fats and saturated fats increase the risk of suffering depression; However, olive oil helps protect against this mental illness.
They have confirmed this after studying 12,059 SUN Project volunteers over the course of six years; the volunteers had their diet, lifestyle and ailments analyzed at the beginning of the project, over its course and at the end of the project. In this way the researchers confirmed that despite the fact that at the beginning of the study none of the volunteers suffered from depression, at the end of the study 657 new cases had been detected.
Of all these cases, the participants with an elevated consumption of trans-fats (defined as the fats present in artificial form in industrially-produced pastries and fast food, and naturally present in certain whole milk products) "presented up to a 48% increase in the risk of depression when they were compared to participants who did not consume these fats," explained the research team from Preventive Medicine at the University of Las Palmas de Gran Canaria.
The study also demonstrated a dose-response relationship, "whereby the more trans-fats were consumed, the greater the harmful effect they produced in the volunteers," the experts affirmed.
In addition, the team also analyzed the influence of polyunsaturated fats (abundant in fish and vegetable oils) and of olive oil on the occurrence of depression. "In fact, we discovered that this type of healthier fats, together with olive oil, are associated with a lower risk of suffering depression," emphasized the researchers of the SUN Project.
Alarming Statistic: 150 Million Persons Are Depressed Worldwide...
The results of the study corroborate the hypothesis of a greater incidence of the disease in countries of the north of Europe compared to the countries of the south, where a Mediterranean dietary pattern prevails. Experts have noted that the incidence of the depression has increased in recent years. Today some 150 million persons are affected worldwide, where it is the principal cause of loss of years of life in those countries with a medium-to-high per capita income.
The researchers believe this is due "to radical changes in the sources of fats consumed in Western diets, where we have substituted certain types of beneficial fats, polyunsaturated and monounsaturated in nuts, vegetable oils and fish, for the saturated and trans-fats found in meats, butter and other products such as mass-produced pastries and fast food."
This important research is published in the online peer reviewed journal PLoS ONE. The study has been performed on a population with a low average intake of trans-fats, given that it made up only 0.4% of the total energy ingested by the volunteers. "Despite this, we observed an increase in the risk of suffering depression of nearly 50%. On this basis," they concluded "we derive the importance of taking this effect into account in countries like the United States, where the percentage of energy derived from these unhealthy foods is around 2.5%."
Finally, the analysis, headed by the University of Navarra and the University of Las Palmas de Gran Canaria, suggests that both depression as well as cardiovascular disease are influenced in a similar manner by diet, and might share similar mechanisms in their origin. This hypothesis is further suggested by numerous studies that indicate the harmful effect of trans-fats and saturated fats on the risk of cardiovascular disease.
Story Source: Public Library of Science Journal Reference: Dietary Fat Intake and the Risk of Depression: The SUN Project
Editor's Note: This article is not intended to provide medical advice, diagnosis or treatment.
Article courtesy of Vitamin Power
Saturday, April 30, 2011
Can Chocolate Ease Chronic Fatigue Symptoms?
Polyphenol-Rich CHOCOLATE May Ease Chronic Fatigue Symptoms According To New Research
Natural Antioxidants, Carotenoids, Phytochemicals From High Cocoa CHOCOLATE Are Beneficial For Cardiovascular Health, Energy and Endurance...
Consumption of a flavanol-rich chocolate product may ease the symptoms of chronic fatigue, according to a new study by researchers from the University of Hull in England. Results of a small double-blind, randomized, pilot crossover study with ten individuals indicate that daily consumption of a high cocoa liquor-polyphenol rich chocolate significantly improved symptoms of chronic fatigue after eight weeks, compared with a cocoa liquor free-low polyphenol chocolate.
"As both types of chocolate were iso-calorific and had similar glycemic indices and loads, it is likely that the improvement was due to the high polyphenol content within the active chocolate, rather than a difference in of the micro or macronutrient the composition of the two chocolates," reported the researchers in Nutrition Journal. "The significance of the results is particularly surprising because of the small number of subjects in the study," they added.
Chronic fatigue has been associated with a range of biological systems amongst which oxidative stress is one of them. According to the Hull-based researchers, the benefits of chocolate may be due to the flavonoids protecting cells like neuronal cells from oxidative stress. They note however that additional studies need to explore this mechanism further.
Tasty Benefits From Cocoa
The health benefits of polyphenols from cocoa have been gathering increasing column inches in the national media. To date studies have reported potential benefits for cardiovascular health, skin health, and even brain health.
Chocolate and cocoa are different however, and not interchangeable terms. According to a review published in the British Journal of Nutrition, "cocoa is the non-fat component of cocoa liquor (finely ground cocoa beans) which is used in chocolate making or as cocoa powder (commonly 12 per cent fat) for cooking and drinks.
"Cocoa liquor contains approximately 55 per cent cocoa butter and together this comprises cocoa solids, often referred to on chocolate packaging. Chocolate refers to the combination of cocoa, cocoa butter, sugar, etc. into a solid food product," added the reviewers.
The benefits of the bean are reported to revolve around the flavanols (also known as flavan-3-ols or catechins), and particularly the monomeric flavanol (-)epicatechin.
Study Details
Six women and four men with an average age of 52 and chronic fatigue, as measured using the Chalder Fatigue Scale, were assigned to receive eight weeks of either the high or low chocolate, followed by two weeks of washout and cross over on to the other intervention.
Results showed a significant improvement in Chalder Fatigue Scale scores following the high polyphenol chocolate intervention, whereas a deterioration was observed in the low-polyphenol chocolate intervention.
"Since there was a consistent improvement of symptoms with high cocoa phenol chocolate and deterioration with iso-calorific chocolate, a placebo effect is unlikely," stated the researchers.
"Moreover, the taste panel of healthy people before the study could not differentiate the taste between high cocoa and iso-calorific chocolate.
"In summary, this study suggests that consuming high cocoa polyphenol rich chocolate 15g three times daily has a beneficial effect in improving fatigue and residual function in subjects with chronic fatigue syndrome over a period of 8 weeks compared to simulated iso-calorific cocoa mass free/ low polyphenol chocolate," they concluded.
Source: Nutrition Journal 2010 "High cocoa polyphenol rich chocolate may reduce the burden of the symptoms in chronic fatigue syndrome"
Editor's Note: This article is not intended to provide medical advice, diagnosis or treatment.
Article Courtesy of Vitamin Power
Natural Antioxidants, Carotenoids, Phytochemicals From High Cocoa CHOCOLATE Are Beneficial For Cardiovascular Health, Energy and Endurance...
Consumption of a flavanol-rich chocolate product may ease the symptoms of chronic fatigue, according to a new study by researchers from the University of Hull in England. Results of a small double-blind, randomized, pilot crossover study with ten individuals indicate that daily consumption of a high cocoa liquor-polyphenol rich chocolate significantly improved symptoms of chronic fatigue after eight weeks, compared with a cocoa liquor free-low polyphenol chocolate.
"As both types of chocolate were iso-calorific and had similar glycemic indices and loads, it is likely that the improvement was due to the high polyphenol content within the active chocolate, rather than a difference in of the micro or macronutrient the composition of the two chocolates," reported the researchers in Nutrition Journal. "The significance of the results is particularly surprising because of the small number of subjects in the study," they added.
Chronic fatigue has been associated with a range of biological systems amongst which oxidative stress is one of them. According to the Hull-based researchers, the benefits of chocolate may be due to the flavonoids protecting cells like neuronal cells from oxidative stress. They note however that additional studies need to explore this mechanism further.
Tasty Benefits From Cocoa
The health benefits of polyphenols from cocoa have been gathering increasing column inches in the national media. To date studies have reported potential benefits for cardiovascular health, skin health, and even brain health.
Chocolate and cocoa are different however, and not interchangeable terms. According to a review published in the British Journal of Nutrition, "cocoa is the non-fat component of cocoa liquor (finely ground cocoa beans) which is used in chocolate making or as cocoa powder (commonly 12 per cent fat) for cooking and drinks.
"Cocoa liquor contains approximately 55 per cent cocoa butter and together this comprises cocoa solids, often referred to on chocolate packaging. Chocolate refers to the combination of cocoa, cocoa butter, sugar, etc. into a solid food product," added the reviewers.
The benefits of the bean are reported to revolve around the flavanols (also known as flavan-3-ols or catechins), and particularly the monomeric flavanol (-)epicatechin.
Study Details
Six women and four men with an average age of 52 and chronic fatigue, as measured using the Chalder Fatigue Scale, were assigned to receive eight weeks of either the high or low chocolate, followed by two weeks of washout and cross over on to the other intervention.
Results showed a significant improvement in Chalder Fatigue Scale scores following the high polyphenol chocolate intervention, whereas a deterioration was observed in the low-polyphenol chocolate intervention.
"Since there was a consistent improvement of symptoms with high cocoa phenol chocolate and deterioration with iso-calorific chocolate, a placebo effect is unlikely," stated the researchers.
"Moreover, the taste panel of healthy people before the study could not differentiate the taste between high cocoa and iso-calorific chocolate.
"In summary, this study suggests that consuming high cocoa polyphenol rich chocolate 15g three times daily has a beneficial effect in improving fatigue and residual function in subjects with chronic fatigue syndrome over a period of 8 weeks compared to simulated iso-calorific cocoa mass free/ low polyphenol chocolate," they concluded.
Source: Nutrition Journal 2010 "High cocoa polyphenol rich chocolate may reduce the burden of the symptoms in chronic fatigue syndrome"
Editor's Note: This article is not intended to provide medical advice, diagnosis or treatment.
Article Courtesy of Vitamin Power
Friday, April 29, 2011
Essential Fatty Acids Supplementation Prevents PMS
Essential Fatty Acids Supplementation Prevents PMS
A mix of essential fatty acids (EFA) has been shown to significantly reduce thesymptoms of premenstrual syndrome (PMS).
Researchers writing in BioMedCentral's open access journal Reproductive Health tested the EFA tablets by carrying out a randomised, controlled trial in 120 women.
Researchers from the Federal University of Pernambuco, Brazil, conducted the tests. They reported "The administration of 1 or 2 grams of essential fatty acids to patients with PMS resulted in a significant decrease in symptom scores. The administration of the dietary supplement did not result in any changes in the total cholesterol in the patients evaluated."
Women who were given supplements containing 2 grams of a combination of gamma linolenic acid, oleic acid, linoleic acid, other polyunsaturated acids and vitamin E reported significantly eased PMS symptoms at both 3 and 6 months after they began the treatment. Few adverse events were recorded and these were mild, insignificant and did not appear to be directly related to the medication.
Speaking about the results, the researchers said, "The negative effect of PMS on a woman's routine activities and quality of life may be significant, in addition to the repercussions on economic costs resulting predominantly from a reduction in productivity. Essential [fatty acids] supplementation can now be said to show much promise as a treatment."
Journal Reference: Essential fatty acids for premenstrual syndrome and their effect on prolactin and total cholesterol levels: a randomized, double blind, placebo-controlled study. Reproductive Health, 2011
Editor's Note: This article is not intended to provide medical advice, diagnosis or treatment.
Article courtesy of Vitamin Power
A mix of essential fatty acids (EFA) has been shown to significantly reduce thesymptoms of premenstrual syndrome (PMS).
Researchers writing in BioMedCentral's open access journal Reproductive Health tested the EFA tablets by carrying out a randomised, controlled trial in 120 women.
Researchers from the Federal University of Pernambuco, Brazil, conducted the tests. They reported "The administration of 1 or 2 grams of essential fatty acids to patients with PMS resulted in a significant decrease in symptom scores. The administration of the dietary supplement did not result in any changes in the total cholesterol in the patients evaluated."
Women who were given supplements containing 2 grams of a combination of gamma linolenic acid, oleic acid, linoleic acid, other polyunsaturated acids and vitamin E reported significantly eased PMS symptoms at both 3 and 6 months after they began the treatment. Few adverse events were recorded and these were mild, insignificant and did not appear to be directly related to the medication.
Speaking about the results, the researchers said, "The negative effect of PMS on a woman's routine activities and quality of life may be significant, in addition to the repercussions on economic costs resulting predominantly from a reduction in productivity. Essential [fatty acids] supplementation can now be said to show much promise as a treatment."
Journal Reference: Essential fatty acids for premenstrual syndrome and their effect on prolactin and total cholesterol levels: a randomized, double blind, placebo-controlled study. Reproductive Health, 2011
Editor's Note: This article is not intended to provide medical advice, diagnosis or treatment.
Article courtesy of Vitamin Power
Thursday, April 28, 2011
Multivitamin Use Linked to Fewer Heart Attacks for Women
Multivitamin Use Linked to Fewer Heart Attacks for Women
Daily Supplementation of Multiple Vitamins Minerals are Now Recognized as Being Beneficial For Supporting Cardiovascular Health.
Women who take a daily multivitamin may be at a reduced risk of heart attacks, according to new research.
The study, published in the American Journal of Clinical Nutrition, observed multivitamin use to be inversely associated with myocardial infarction in women with no history of cardiovascular disease. The researchers noted that the association grew stronger with long-term use, and was not affected by how often supplements were taken.
"From a public health point of view, it is important to evaluate whether multivitamins should be recommended to prevent myocardial infarction," stated the researchers from the Divisions of Nutritional Epidemiology at the Karolinska Institutet, Sweden.
The new research shows correlation and not causation, however, and the researchers noted that further research must be completed in order to confirm or refute their findings. If such findings supported this study's observation then it would be important to "clarify what composition of multivitamins (doses and ingredients included) and duration of use is needed to observe beneficial effects on myocardial infarction," wrote the researchers.
Multivitamin and mineral supplements are the most frequently used supplements in industrialized countries, where there is a common belief is that they ensure an adequate nutrient intake, which can help to prevent coronary heart disease.
Most multivitamins contain a wide spectrum of nutrients, including antioxidant vitamins, B vitamins, and minerals such as magnesium and selenium, all of which have been inversely related to heart disease by previous research.
Despite the widespread use of multivitamins, the authors noted the limited data available on the relationship between multivitamin use and coronary heart disease incidence, with only one previously published randomized controlled trial on low-dose multivitamin supplements and heart disease incidence, which showed no significant effects.
Some observational studies have associated multivitamin use with statistically significant effects on the risk of myocardial infarction, with a Dutch study finding a 51 percent lower risk of incidence in a prospective cohort study (American Journal of Clinical Nutrition, Vol. 69, No. 2). Additionally, an American study observed combined use of multivitamins and supplements of vitamin A, C, or E to be associated with a 25 percent lower risk of coronary heart disease mortality.
The new study prospectively investigated the association between multivitamin use and myocardial infarction in a population of over 30,000 Swedish women between 49 and 83 years old.
Lower Risk
In women with no history of cardiovascular disease, the researchers observed that use of multivitamins alone, compared with no use of supplements: was associated with a 27 percent lower risk of myocardial infarction.
They found women using multivitamins together with other supplements had a 30 percent lower risk of myocardial infarction; however the use of supplements other than multivitamins was not significantly associated with such effects.
Researchers noted that the observed associations were similar among regular and occasional users of multivitamin supplements.
On the other hand, multivitamin use, alone or in combination with other supplements, was not statistically significantly associated with myocardial infarction in women with a history of cardiovascular disease.
The association between multivitamin use and myocardial infarction was seen to be stronger among women using multivitamins for more than five years.
Protective Effect?
Researchers suggested the potentially protective effects of multivitamins on myocardial infarctions may the due to antioxidant vitamins, such as vitamin C and vitamin E, and B vitamins and minerals included.
"Even if multivitamins contain low amounts of antioxidant vitamins they may be involved in mitigating the atherosclerosis process by scavenging free radicals," suggested the authors.
Source: American Journal of Clinical Nutrition (Published online) "Multivitamin use and the risk of myocardial infarction: a population-based cohort of Swedish women"
Article Courtesy of Vitamin Power
Daily Supplementation of Multiple Vitamins Minerals are Now Recognized as Being Beneficial For Supporting Cardiovascular Health.
Women who take a daily multivitamin may be at a reduced risk of heart attacks, according to new research.
The study, published in the American Journal of Clinical Nutrition, observed multivitamin use to be inversely associated with myocardial infarction in women with no history of cardiovascular disease. The researchers noted that the association grew stronger with long-term use, and was not affected by how often supplements were taken.
"From a public health point of view, it is important to evaluate whether multivitamins should be recommended to prevent myocardial infarction," stated the researchers from the Divisions of Nutritional Epidemiology at the Karolinska Institutet, Sweden.
The new research shows correlation and not causation, however, and the researchers noted that further research must be completed in order to confirm or refute their findings. If such findings supported this study's observation then it would be important to "clarify what composition of multivitamins (doses and ingredients included) and duration of use is needed to observe beneficial effects on myocardial infarction," wrote the researchers.
Multivitamin and mineral supplements are the most frequently used supplements in industrialized countries, where there is a common belief is that they ensure an adequate nutrient intake, which can help to prevent coronary heart disease.
Most multivitamins contain a wide spectrum of nutrients, including antioxidant vitamins, B vitamins, and minerals such as magnesium and selenium, all of which have been inversely related to heart disease by previous research.
Despite the widespread use of multivitamins, the authors noted the limited data available on the relationship between multivitamin use and coronary heart disease incidence, with only one previously published randomized controlled trial on low-dose multivitamin supplements and heart disease incidence, which showed no significant effects.
Some observational studies have associated multivitamin use with statistically significant effects on the risk of myocardial infarction, with a Dutch study finding a 51 percent lower risk of incidence in a prospective cohort study (American Journal of Clinical Nutrition, Vol. 69, No. 2). Additionally, an American study observed combined use of multivitamins and supplements of vitamin A, C, or E to be associated with a 25 percent lower risk of coronary heart disease mortality.
The new study prospectively investigated the association between multivitamin use and myocardial infarction in a population of over 30,000 Swedish women between 49 and 83 years old.
Lower Risk
In women with no history of cardiovascular disease, the researchers observed that use of multivitamins alone, compared with no use of supplements: was associated with a 27 percent lower risk of myocardial infarction.
They found women using multivitamins together with other supplements had a 30 percent lower risk of myocardial infarction; however the use of supplements other than multivitamins was not significantly associated with such effects.
Researchers noted that the observed associations were similar among regular and occasional users of multivitamin supplements.
On the other hand, multivitamin use, alone or in combination with other supplements, was not statistically significantly associated with myocardial infarction in women with a history of cardiovascular disease.
The association between multivitamin use and myocardial infarction was seen to be stronger among women using multivitamins for more than five years.
Protective Effect?
Researchers suggested the potentially protective effects of multivitamins on myocardial infarctions may the due to antioxidant vitamins, such as vitamin C and vitamin E, and B vitamins and minerals included.
"Even if multivitamins contain low amounts of antioxidant vitamins they may be involved in mitigating the atherosclerosis process by scavenging free radicals," suggested the authors.
Source: American Journal of Clinical Nutrition (Published online) "Multivitamin use and the risk of myocardial infarction: a population-based cohort of Swedish women"
Article Courtesy of Vitamin Power
Wednesday, April 27, 2011
New Study Shows Cinnamon Effective In Regulating Blood Glucose and Blood Pressure
New Study Shows Cinnamon Effective In Regulating Blood Glucose and Blood Pressure...
Beneficial For Helping Control Diabetes and Hypertension
Blood pressure is defined as the amount of force required for the heart to circulate blood through the body.
Systolic blood pressure represents the maximal blood pressure during systole, and diastolic blood pressure the minimum pressure at the end of ventricular diastole.
Arterial blood pressure can be defined hemo-dynamically as the product of cardiac output and total peripheral resistance. Cardiac output is the main determinant of systolic pressure while peripheral resistance largely determines the level of diastolic pressure.
Hypertension is a cardiovascular disease characterized by elevation of blood pressure above arbitrary values considered normal for people of similar racial and environmental background. Hypertension affects the vasculature of all major organs (heart, brain, kidneys), and myocardial infarction and congestive heart failure account for the majority of deaths secondary to hypertension.
Today, cinnamon is commonly used for culinary and medicinal purposes. Native to Sri Lanka and India and is cultivated in parts of Africa, as well as southeastern India, Indonesia, the Seychelles, South America, Sri Lanka, and the West Indies.
In Chinese herbal medicine, cinnamon is one of the oldest remedies. It has been used in traditional treatment for diarrhea, alleviating pain and discomfort of arthritis, menstrual problems, yeast infections, colds, flu, toothache and digestive problems.
In more recent times, cinnamon is being researched for its effectiveness in treating diabetes, osteoporosis and cancer.
A study was performed to determine the effect of cinnamon on blood glucose and blood pressure. The researchers recruited 58 patients with type 2 diabetes average age 54 and were randomly assigned to receive either 2 g of cinnamon or placebo daily for 12 weeks. The results were mean systolic and diastolic pressures were significantly reduced in the cinnamon group.
Also, HbA1c was significantly reduced in the cinnamon group. There was also a significant reduction in fasting glucose, waist circumference and body mass in the cinnamon group and the changes were not as significant in the placebo group.
In conclusion, the intake of 2 g of cinnamon for 12 weeks showed reduction in HbA1c levels, mean systolic and diastolic blood pressure within patients with poorly controlled type 2 diabetes. These results indicate that cinnamon should be considered in addition to standard therapy to regulate blood glucose and blood pressure levels to treat patients with type 2 diabetes.
Source: Diabetic Medicine
Related Monographs: Diabetes Mellitus,
Type 2 Glycated haemoglobin and blood pressure-lowering effect of cinnamon in multi-ethnic Type 2 diabetic patients in the UK: a randomized, placebo-controlled, double-blind clinical trial. Diabet Med. Oct, 2010;
Article Courtesy of Vitamin Power
Beneficial For Helping Control Diabetes and Hypertension
Blood pressure is defined as the amount of force required for the heart to circulate blood through the body.
Systolic blood pressure represents the maximal blood pressure during systole, and diastolic blood pressure the minimum pressure at the end of ventricular diastole.
Arterial blood pressure can be defined hemo-dynamically as the product of cardiac output and total peripheral resistance. Cardiac output is the main determinant of systolic pressure while peripheral resistance largely determines the level of diastolic pressure.
Hypertension is a cardiovascular disease characterized by elevation of blood pressure above arbitrary values considered normal for people of similar racial and environmental background. Hypertension affects the vasculature of all major organs (heart, brain, kidneys), and myocardial infarction and congestive heart failure account for the majority of deaths secondary to hypertension.
Today, cinnamon is commonly used for culinary and medicinal purposes. Native to Sri Lanka and India and is cultivated in parts of Africa, as well as southeastern India, Indonesia, the Seychelles, South America, Sri Lanka, and the West Indies.
In Chinese herbal medicine, cinnamon is one of the oldest remedies. It has been used in traditional treatment for diarrhea, alleviating pain and discomfort of arthritis, menstrual problems, yeast infections, colds, flu, toothache and digestive problems.
In more recent times, cinnamon is being researched for its effectiveness in treating diabetes, osteoporosis and cancer.
A study was performed to determine the effect of cinnamon on blood glucose and blood pressure. The researchers recruited 58 patients with type 2 diabetes average age 54 and were randomly assigned to receive either 2 g of cinnamon or placebo daily for 12 weeks. The results were mean systolic and diastolic pressures were significantly reduced in the cinnamon group.
Also, HbA1c was significantly reduced in the cinnamon group. There was also a significant reduction in fasting glucose, waist circumference and body mass in the cinnamon group and the changes were not as significant in the placebo group.
In conclusion, the intake of 2 g of cinnamon for 12 weeks showed reduction in HbA1c levels, mean systolic and diastolic blood pressure within patients with poorly controlled type 2 diabetes. These results indicate that cinnamon should be considered in addition to standard therapy to regulate blood glucose and blood pressure levels to treat patients with type 2 diabetes.
Source: Diabetic Medicine
Related Monographs: Diabetes Mellitus,
Type 2 Glycated haemoglobin and blood pressure-lowering effect of cinnamon in multi-ethnic Type 2 diabetic patients in the UK: a randomized, placebo-controlled, double-blind clinical trial. Diabet Med. Oct, 2010;
Article Courtesy of Vitamin Power
Tuesday, April 26, 2011
Resveratrol Now Considered Beneficial For Helping Promote More Efficient Metabolic Function For Weight Loss.
Resveratrol Demonstrates Metabolic Benefits for Obese Reports New Study
Naturally-Derived Polyphenol (Antioxidant) Known To Help Support Cardiovascular Health, Prevent Diabetes and Now Considered Beneficial For Helping Promote More Efficient Metabolic Function For Weight Loss.
Daily intakes of Resveratrol the Phytonutrient compound from red wine may improve the metabolic profile of people with obesity, according to a new study from Denmark.
Writing in the International Journal of Obesity, researchers from Aarhus University report that Resveratrol changed the production of certain compounds called adipokines from human fat cells, and produced an anti-inflammatory effect.
The study is reported to be the first to in vitro suggest resveratrol has anti-inflammatory effects on adipokine expression and secretion in human fat tissue.
"Small interfering molecules such as resveratrol are in this matter hypothesized to possess beneficial effects and might improve the metabolic profile in human obesity," wrote the researchers, before adding that the results need to be replicated in vivo.
Resveratrol, a powerful polyphenol and anti-fungal phyto-chemical, is often touted as the bioactive compound in grapes and red wine, and has particularly been associated with the so-called 'French Paradox'. The phrase, coined in 1992 by Dr Serge Renaud from Bordeaux University, describes the low incidence of heart disease and obesity among the French, despite their relatively high-fat diet and levels of wine consumption.
Interest in the compound exploded in 2003 when a research team from Harvard reported that Resveratrol was able to increase the lifespan of yeast cells. The research, published in Nature, was greeted with international media attention. Other studies with Resveratrol have reported anti-cancer effects, anti-inflammatory effects, cardiovascular benefits, anti-diabetes potential, energy endurance enhancement and protection against Alzheimer's.
New Study Highlights Benefits For Resveratrol Metabolic Syndrome
The new study sought to investigate if the compound's anti-inflammatory benefits extended to the low-grade inflammatory state associated with obesity. This is "characterized by abnormal levels of circulating proinflammatory factors and an abnormal production of bioactive factors/adipcytokines from the adipose tissue", explained the researchers, and these adipocytokines are "suggested to have direct implications for the development of the metabolic syndrome".
Research scientists from the Department of Endocrinology at Aarhus University Hospital examined the effects of Resveratrol on levels of adipcytokines – particularly interleukin 1beta (IL-1B) - in human adipose tissue explants.
When human fat cells were exposed to IL-1B, the researchers noted increases in the secretion of pro-inflammatory compounds, including IL6, IL8, MCP-1. However, when the cells were simultaneously exposed to resveratrol, a 16 to 36 percent reduction in the expression of these cytokines was observed.
"Our results show that resveratrol ameliorates the proinflammatory response in human adipose tissue and increases adiponectin expression changes, which is hypothetically beneficial, as adipose tissue from obese individuals with metabolic syndrome, expresses lower adiponectin levels and higher levels of proinflammatory adipokines," wrote the researchers.
"We are aware that it is difficult to compare in vitro incubations and in vivo conditions, and especially it is difficult to know whether the concentrations used in our study are a meaningful in a clinical setting.
"However, the concentration used in our in vitro experiments (50 mM) is similar to most other reports on resveratrol effects in different cell types," they added.
Source: International Journal of Obesity Volume 34, Pages 1546-1553; "Anti-inflammatory effect of resveratrol on adipokine expression and secretion in human adipose tissue explants"
Article courtesy of Vitamin Power
Naturally-Derived Polyphenol (Antioxidant) Known To Help Support Cardiovascular Health, Prevent Diabetes and Now Considered Beneficial For Helping Promote More Efficient Metabolic Function For Weight Loss.
Daily intakes of Resveratrol the Phytonutrient compound from red wine may improve the metabolic profile of people with obesity, according to a new study from Denmark.
Writing in the International Journal of Obesity, researchers from Aarhus University report that Resveratrol changed the production of certain compounds called adipokines from human fat cells, and produced an anti-inflammatory effect.
The study is reported to be the first to in vitro suggest resveratrol has anti-inflammatory effects on adipokine expression and secretion in human fat tissue.
"Small interfering molecules such as resveratrol are in this matter hypothesized to possess beneficial effects and might improve the metabolic profile in human obesity," wrote the researchers, before adding that the results need to be replicated in vivo.
Resveratrol, a powerful polyphenol and anti-fungal phyto-chemical, is often touted as the bioactive compound in grapes and red wine, and has particularly been associated with the so-called 'French Paradox'. The phrase, coined in 1992 by Dr Serge Renaud from Bordeaux University, describes the low incidence of heart disease and obesity among the French, despite their relatively high-fat diet and levels of wine consumption.
Interest in the compound exploded in 2003 when a research team from Harvard reported that Resveratrol was able to increase the lifespan of yeast cells. The research, published in Nature, was greeted with international media attention. Other studies with Resveratrol have reported anti-cancer effects, anti-inflammatory effects, cardiovascular benefits, anti-diabetes potential, energy endurance enhancement and protection against Alzheimer's.
New Study Highlights Benefits For Resveratrol Metabolic Syndrome
The new study sought to investigate if the compound's anti-inflammatory benefits extended to the low-grade inflammatory state associated with obesity. This is "characterized by abnormal levels of circulating proinflammatory factors and an abnormal production of bioactive factors/adipcytokines from the adipose tissue", explained the researchers, and these adipocytokines are "suggested to have direct implications for the development of the metabolic syndrome".
Research scientists from the Department of Endocrinology at Aarhus University Hospital examined the effects of Resveratrol on levels of adipcytokines – particularly interleukin 1beta (IL-1B) - in human adipose tissue explants.
When human fat cells were exposed to IL-1B, the researchers noted increases in the secretion of pro-inflammatory compounds, including IL6, IL8, MCP-1. However, when the cells were simultaneously exposed to resveratrol, a 16 to 36 percent reduction in the expression of these cytokines was observed.
"Our results show that resveratrol ameliorates the proinflammatory response in human adipose tissue and increases adiponectin expression changes, which is hypothetically beneficial, as adipose tissue from obese individuals with metabolic syndrome, expresses lower adiponectin levels and higher levels of proinflammatory adipokines," wrote the researchers.
"We are aware that it is difficult to compare in vitro incubations and in vivo conditions, and especially it is difficult to know whether the concentrations used in our study are a meaningful in a clinical setting.
"However, the concentration used in our in vitro experiments (50 mM) is similar to most other reports on resveratrol effects in different cell types," they added.
Source: International Journal of Obesity Volume 34, Pages 1546-1553; "Anti-inflammatory effect of resveratrol on adipokine expression and secretion in human adipose tissue explants"
Article courtesy of Vitamin Power
Thursday, April 21, 2011
Sugar Toxicity And The Paleo Diet
From the BlogCritics Taste Section:
Can our love of sugar be killing us? Everybody loves sugar and this love may be one of the main causes for Western societies many health problems. At least, that’s what Dr. Robert Lustig believes. On May 26 2009, Lustig who is a lecturer at the University of California, San Francisco, School of Medicine gave a lecture titled “Sugar: The Bitter Truth” in which he described sugar as poison and that it is the likely cause of many western diseases such as heart disease, diabetes, hypertension and several cancers.
Read more: http://blogcritics.org/tastes/article/sugar-toxicity-and-the-paleo-diet/#ixzz1K4UDLgLK
Can our love of sugar be killing us? Everybody loves sugar and this love may be one of the main causes for Western societies many health problems. At least, that’s what Dr. Robert Lustig believes. On May 26 2009, Lustig who is a lecturer at the University of California, San Francisco, School of Medicine gave a lecture titled “Sugar: The Bitter Truth” in which he described sugar as poison and that it is the likely cause of many western diseases such as heart disease, diabetes, hypertension and several cancers.
Read more: http://blogcritics.org/tastes/article/sugar-toxicity-and-the-paleo-diet/#ixzz1K4UDLgLK
Diet soda doesn't raise diabetes risk: study
From Reuters:
Diet soda doesn't raise diabetes risk: study
Diet soda and other artificially-sweetened drinks - previously implicated in raising the chance of developing diabetes - are not guilty, suggests a new study from Harvard University researchers.
In a large group of men followed for 20 years, drinking regular soda and other sugary drinks often meant a person was more likely to get diabetes, but that was not true of artificially-sweetened soft drinks, or coffee or tea.
Replacing sugary drinks with diet versions seems to be a safe and healthy alternative, the authors said in The American Journal of Clinical Nutrition.
"There are multiple alternatives to regular soda," Dr. Frank Hu, one of the study's authors, told Reuters Health.
"Diet soda is perhaps not the best alternative, but moderate consumption is not going to have appreciable harmful effects," he said.
Prior studies have suggested that people who drink diet soda regularly might be more likely to get diabetes than those who stay away from artificially-sweetened drinks.
But this study indicates that the link is a result of other factors common to both diet soda drinkers and people with diabetes, including that they are more likely to be overweight.
Read MORE
Diet soda doesn't raise diabetes risk: study
Diet soda and other artificially-sweetened drinks - previously implicated in raising the chance of developing diabetes - are not guilty, suggests a new study from Harvard University researchers.
In a large group of men followed for 20 years, drinking regular soda and other sugary drinks often meant a person was more likely to get diabetes, but that was not true of artificially-sweetened soft drinks, or coffee or tea.
Replacing sugary drinks with diet versions seems to be a safe and healthy alternative, the authors said in The American Journal of Clinical Nutrition.
"There are multiple alternatives to regular soda," Dr. Frank Hu, one of the study's authors, told Reuters Health.
"Diet soda is perhaps not the best alternative, but moderate consumption is not going to have appreciable harmful effects," he said.
Prior studies have suggested that people who drink diet soda regularly might be more likely to get diabetes than those who stay away from artificially-sweetened drinks.
But this study indicates that the link is a result of other factors common to both diet soda drinkers and people with diabetes, including that they are more likely to be overweight.
Read MORE
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