Swiss researchers wrote recently that higher doses of vitamin D daily may reduce bone fracture risk for the elderly. Their analysis of research studies, published in the Archives of Internal Medicine, found doses higher than 400 I.U. per day reduced non-vertebral fractures by 20 percent and hip fractures by 18 percent.
Dr. Heike A. Bischoff-Ferrari of the University of Zurich Hospital in Switzerland and colleagues examined research involving non-spinal fractures in over 42,000 participants -- including eight trials of 40,886 participants specifically studying hip fractures. When the researchers studied the results of the trials, vitamin D supplements doses of 400 international units per day or lower did not reduce non-spinal or hip fracture risks.
The greater reduction in risk was seen among trial participants whose blood levels of 25-hydroxyvitamin D -- a measure of blood vitamin D levels -- achieved a greater increase.
"Higher doses of vitamin D should be explored in future research to optimize anti-fracture efficacy," the study authors said in a statement. "Our results do not support use of low-dose vitamin D with or without calcium in the prevention of fractures among older individuals."
Other news regarding Vitamin D . . .
Researchers at the California-based non-profit Autoimmunity Research Foundation say that vitamin D may provide short-term relief by lowering inflammation, but it may exacerbate disease symptoms over the long-term in certain auto-immune diseases.
Under such circumstances, supplementation with extra vitamin D may not only be counterproductive but harmful also. They urge people with autoimmune disease to talk to their doctor before taking large doses of supplemental Vitamin D.
A research article on this study has been published in Autoimmunity Reviews.
Dave
Friday, April 10, 2009
Wednesday, April 8, 2009
Tiny Broccoli Sprouts Have Huge Effect Against Nasty Gut Microbes
Many people are infected by a gut microbe, Helicobacter pylori, which left untreated can cause all kinds of health difficulties in the digestive tract, including gastritis, ulcers and even stomach cancer.
Recently, research has been done in Japan where there is high incidence of chronic H. pylori infection. Reearchers there gave H. pylori-infected subjects two and a half ounces per day of broccoli sprouts to eat over a period of two months. Another group of infected people consumed an equivalent amount of alfalfa sprouts which, although rich in phytochemicals, don’t contain sulforaphane which is a component of broccoli sprouts.
“The highlight of the study is that we identified a food that, if eaten regularly, might potentially have an effect on the cause of a lot of gastric problems and perhaps even ultimately help prevent stomach cancer,” says Jed W. Fahey, M.S., Sc.D., an author of the paper who is a nutritional biochemist at the Johns Hopkins University School of Medicine.
The study does show that eating a daily dose of broccoli sprouts reduced by more than 40 percent the level of H. pylori in the stool of infected people. There was no change in control subjects who ate alfalfa sprouts. The H. pylori levels returned to pretreatment levels eight weeks after people stopped eating the broccoli sprouts, suggesting that although the sprouts reduce H. pylori colonization, they do not eradicate it.
The discovery that sulforaphane is a potent antibiotic against H. pylori was reported in 2002 by Fahey and colleagues at Johns Hopkins. “Broccoli sprouts have a much higher concentration of sulforaphane than mature heads,” Fahey explains, adding that further investigation is needed to affirm the results of this clinical trial and move the research forward. The study, published April 6 in Cancer Prevention Research, builds on earlier test-tube and mouse studies at Johns Hopkins and elsewhere about the potential value of sulforaphane, a naturally occurring biochemical found in relative abundance in fresh broccoli sprouts.
Dave
Recently, research has been done in Japan where there is high incidence of chronic H. pylori infection. Reearchers there gave H. pylori-infected subjects two and a half ounces per day of broccoli sprouts to eat over a period of two months. Another group of infected people consumed an equivalent amount of alfalfa sprouts which, although rich in phytochemicals, don’t contain sulforaphane which is a component of broccoli sprouts.
“The highlight of the study is that we identified a food that, if eaten regularly, might potentially have an effect on the cause of a lot of gastric problems and perhaps even ultimately help prevent stomach cancer,” says Jed W. Fahey, M.S., Sc.D., an author of the paper who is a nutritional biochemist at the Johns Hopkins University School of Medicine.
The study does show that eating a daily dose of broccoli sprouts reduced by more than 40 percent the level of H. pylori in the stool of infected people. There was no change in control subjects who ate alfalfa sprouts. The H. pylori levels returned to pretreatment levels eight weeks after people stopped eating the broccoli sprouts, suggesting that although the sprouts reduce H. pylori colonization, they do not eradicate it.
The discovery that sulforaphane is a potent antibiotic against H. pylori was reported in 2002 by Fahey and colleagues at Johns Hopkins. “Broccoli sprouts have a much higher concentration of sulforaphane than mature heads,” Fahey explains, adding that further investigation is needed to affirm the results of this clinical trial and move the research forward. The study, published April 6 in Cancer Prevention Research, builds on earlier test-tube and mouse studies at Johns Hopkins and elsewhere about the potential value of sulforaphane, a naturally occurring biochemical found in relative abundance in fresh broccoli sprouts.
Dave
Tuesday, April 7, 2009
Flax in Diet Found to Prevent or Reduce Tumors
There is new research out this morning from South Dakota State University which offers evidence that including flax in the diet may help prevent colorectal tumors or keep tumors from growing as quickly when they do form. Professor C. Dwivedi, head of SDSU’s Department of Pharmaceutical Sciences, directed the study.
The study was conducted in mice that develop spontaneous intestinal tumors. This strain of mouse is often used as a model by cancer researchers due to this mutation.
“Results indicated that mice on diets supplemented with flaxseed meal and flaxseed oil had, on average, 45 percent fewer tumors in the small intestine and the colon compared to the control group,” said Prof. Dwivedi. The scientists published their research findings in February's Journal of Nutrition and Cancer.
Interestingly, the results showed that tumors in dietary flaxseed-treated groups, besides being few, were also very small in size when compared with what was found in the mice that hadn't been eating the flax.
Colorectal cancer is the third-leading cause of cancer deaths in the United States. Current statistics from the American Cancer Society showed that in 2008, 108,070 new colon and 40,740 new rectal cases were diagnosed in the United States, while colorectal cancers caused 49,960 deaths. Flaxseed contains a high percentage of alpha-linolenic acid, omega-3 fatty acid, and lignans, a group of chemical compounds found in plants that act as antioxidants.
“Further studies are needed to establish the optimal amount of flaxseed that should be incorporated into human diets to get an anti-tumor benefit and to explore the possible mechanism of action by which flaxseed can help prevent colon cancer,” said the authors.
Dave
The study was conducted in mice that develop spontaneous intestinal tumors. This strain of mouse is often used as a model by cancer researchers due to this mutation.
“Results indicated that mice on diets supplemented with flaxseed meal and flaxseed oil had, on average, 45 percent fewer tumors in the small intestine and the colon compared to the control group,” said Prof. Dwivedi. The scientists published their research findings in February's Journal of Nutrition and Cancer.
Interestingly, the results showed that tumors in dietary flaxseed-treated groups, besides being few, were also very small in size when compared with what was found in the mice that hadn't been eating the flax.
Colorectal cancer is the third-leading cause of cancer deaths in the United States. Current statistics from the American Cancer Society showed that in 2008, 108,070 new colon and 40,740 new rectal cases were diagnosed in the United States, while colorectal cancers caused 49,960 deaths. Flaxseed contains a high percentage of alpha-linolenic acid, omega-3 fatty acid, and lignans, a group of chemical compounds found in plants that act as antioxidants.
“Further studies are needed to establish the optimal amount of flaxseed that should be incorporated into human diets to get an anti-tumor benefit and to explore the possible mechanism of action by which flaxseed can help prevent colon cancer,” said the authors.
Dave
Monday, April 6, 2009
Antibiotics of the Future Can be both Effective and Safe
Much has been written about antibiotics on this site, and how dangerous they are to the normal flora of the body. Each time you take an antibiotic, your body's healthy bacterial colonies suffer the consequences. And so does your overall health, because the loss of good bacteria can sometimes lead to a sudden and dramatic loss in your immune system. But, antibiotics are sometimes necessary to save lives.
Recently, scientists have been working on developing a solution for antibiotics; this work involves a narrow-spectrum antibiotic that can target a particular species of bacteria without harming the other “good” bacteria present. The research was presented last week at the Society for General Microbiology meeting in the UK. Professor Kim Brogden from the University of Iowa attached a broad-spectrum antibiotic to a protein that targets a receptor on a particular bacterium’s surface. When this newly-formed "narrow-spectrum" antibiotic was tested on a mix of bacteria that included the target organism, Porphyromonas gingivalis, a cause of gum disease, low concentrations of the antibiotic killed the P. gingivalis bacteria but left the other two bacterial species in the mix untouched.
This is really significant, because antibiotics have never been "targeted" in such a manner. This is like taking a nuclear bomb and making it effective only in a one-block area, leaving everything else intact and healthy.
Antibiotics have clear clinical benefits in treating oral infections like gum (periodontal) disease. This therapy reduces the number of harmful bacteria in patients who have received non-surgical and surgical treatments. Hard and soft tissue damage is much less in patients who have received antibiotics than in patients who have not received these drugs. Unfortunately, complications are associated with antibiotic use. Side effects such as nausea, vomiting, abdominal discomfort, diarrhoea, allergic skin rashes and fever can be caused by penicillin and related drugs. Overuse of antibiotics leads to the development of drug-resistant bacteria. And antibiotics can kill the normal bacterial population of the mouth, urogenital tract, and gastrointestinal tract. This can lead to infections by opportunistic Candida albicans yeast in the mouth and urogenital tract or the bacterium Clostridium difficile in the gastrointestinal tract.
A targeted approach is needed to kill specific disease-causing bacteria in complex environments, said Professor Brogden. “We are developing an antibiotic that can target and kill a particular pathogen without harming or altering the composition of the normal, more beneficial bacteria in the body."
Such a product would provide a variety of new treatments for disease as well as a means of prevention.
Dave
Recently, scientists have been working on developing a solution for antibiotics; this work involves a narrow-spectrum antibiotic that can target a particular species of bacteria without harming the other “good” bacteria present. The research was presented last week at the Society for General Microbiology meeting in the UK. Professor Kim Brogden from the University of Iowa attached a broad-spectrum antibiotic to a protein that targets a receptor on a particular bacterium’s surface. When this newly-formed "narrow-spectrum" antibiotic was tested on a mix of bacteria that included the target organism, Porphyromonas gingivalis, a cause of gum disease, low concentrations of the antibiotic killed the P. gingivalis bacteria but left the other two bacterial species in the mix untouched.
This is really significant, because antibiotics have never been "targeted" in such a manner. This is like taking a nuclear bomb and making it effective only in a one-block area, leaving everything else intact and healthy.
Antibiotics have clear clinical benefits in treating oral infections like gum (periodontal) disease. This therapy reduces the number of harmful bacteria in patients who have received non-surgical and surgical treatments. Hard and soft tissue damage is much less in patients who have received antibiotics than in patients who have not received these drugs. Unfortunately, complications are associated with antibiotic use. Side effects such as nausea, vomiting, abdominal discomfort, diarrhoea, allergic skin rashes and fever can be caused by penicillin and related drugs. Overuse of antibiotics leads to the development of drug-resistant bacteria. And antibiotics can kill the normal bacterial population of the mouth, urogenital tract, and gastrointestinal tract. This can lead to infections by opportunistic Candida albicans yeast in the mouth and urogenital tract or the bacterium Clostridium difficile in the gastrointestinal tract.
A targeted approach is needed to kill specific disease-causing bacteria in complex environments, said Professor Brogden. “We are developing an antibiotic that can target and kill a particular pathogen without harming or altering the composition of the normal, more beneficial bacteria in the body."
Such a product would provide a variety of new treatments for disease as well as a means of prevention.
Dave
Thursday, April 2, 2009
Source of Olive Oil's Health Benefits Revealed
Readers of this column know that there are many health benefits that come from the mediterranean diet, and one source of those benefits has been a reliance on olive oil in the foods of the region. In new research, scientists from Portugal have pinned down the constituent of olive oil that gives the greatest protection from heart attack and stroke.
Specifically, in a study of the major antioxidants in olive oil, Portuguese researchers showed that one of these ingredients, DHPEA-EDA, protects red blood cells from damage more than any other part of the oil. The Portuguese findings appear to provide the scientific basis for the health benefits that have been seen in people of these countries who have significant amounts of olive oil in their diet.
Lead researcher Dr. Fatima Paiva-Martins, University of Porto (Portugal) and colleagues compared the effects of four related polyphenolic compounds on red blood cells subjected to oxidative stress by a chemical that is known to damage such cells. Red blood cells are the body's oxygen carriers.
DHPEA-EDA was the most effective and protected red blood cells even at low concentrations. The researchers say the study provides the first evidence that this compound is the major source of the health benefit associated with virgin olive oils, which contain increased levels of DHPEA-EDA compared to other oils. In virgin olive oils, DHPEA-EDA may make up as much as half the total antioxidant component of the oil. What a tremendous, and delicious, healthy punch it is that high quality olive oils bring a meal!
"Now that we have identified the importance of these compounds, producers can start to care more about the polyphenolic composition of their oils," she says. It is certainly possible to see functional olive oils on the market in the not-too-distant future, speaking on their label of heart protective claims and the percentages of DHPEA-EDA inside the bottle.
This study was published in the journal Molecular Nutrition & Food Research.
Dave
Specifically, in a study of the major antioxidants in olive oil, Portuguese researchers showed that one of these ingredients, DHPEA-EDA, protects red blood cells from damage more than any other part of the oil. The Portuguese findings appear to provide the scientific basis for the health benefits that have been seen in people of these countries who have significant amounts of olive oil in their diet.
Lead researcher Dr. Fatima Paiva-Martins, University of Porto (Portugal) and colleagues compared the effects of four related polyphenolic compounds on red blood cells subjected to oxidative stress by a chemical that is known to damage such cells. Red blood cells are the body's oxygen carriers.
DHPEA-EDA was the most effective and protected red blood cells even at low concentrations. The researchers say the study provides the first evidence that this compound is the major source of the health benefit associated with virgin olive oils, which contain increased levels of DHPEA-EDA compared to other oils. In virgin olive oils, DHPEA-EDA may make up as much as half the total antioxidant component of the oil. What a tremendous, and delicious, healthy punch it is that high quality olive oils bring a meal!
"Now that we have identified the importance of these compounds, producers can start to care more about the polyphenolic composition of their oils," she says. It is certainly possible to see functional olive oils on the market in the not-too-distant future, speaking on their label of heart protective claims and the percentages of DHPEA-EDA inside the bottle.
This study was published in the journal Molecular Nutrition & Food Research.
Dave
Omega 3 Found to Kill Cancer Cells
DHA, an omega-3 fatty acid found in fish oils, has been shown to reduce the size of tumors and enhance the positive effects of the chemotherapy drug cisplatin, while limiting its harmful side effects. These experiments, described in the journal Cell Division, provide some support for the many health benefits often suggested for omega-3 acids.
Professor A. M. El-Mowafy and his team from Mansoura University (Egypt) studied DHA’s effects on solid tumors growing in mice, and investigated how this fatty acid interacts with cisplatin, a chemotherapy drug that is known to cause kidney damage. El-Mowafy said, “DHA elicited prominent chemopreventive effects on its own, and appreciably augmented those of cisplatin as well." He went further and indicated that DHA can obliterate certain cisplatin-induced toxicity and damage to kidney tissue.
DHA is an omega-3 fatty acid that is commonly found in cold-water fish oil, and some vegetable oils. It is a major component of brain gray matter and of the retina in most mammalian species and is considered essential for normal neurological and cellular developments. This study found that, at the molecular level, DHA acts by reducing white blood cell accumulation, inflammation, and oxidative stress – all processes that have been linked with tumor growth.
El-Mowafy and his colleagues have called for greater deployment of omega-3 in the fight against cancer.
Dave
Professor A. M. El-Mowafy and his team from Mansoura University (Egypt) studied DHA’s effects on solid tumors growing in mice, and investigated how this fatty acid interacts with cisplatin, a chemotherapy drug that is known to cause kidney damage. El-Mowafy said, “DHA elicited prominent chemopreventive effects on its own, and appreciably augmented those of cisplatin as well." He went further and indicated that DHA can obliterate certain cisplatin-induced toxicity and damage to kidney tissue.
DHA is an omega-3 fatty acid that is commonly found in cold-water fish oil, and some vegetable oils. It is a major component of brain gray matter and of the retina in most mammalian species and is considered essential for normal neurological and cellular developments. This study found that, at the molecular level, DHA acts by reducing white blood cell accumulation, inflammation, and oxidative stress – all processes that have been linked with tumor growth.
El-Mowafy and his colleagues have called for greater deployment of omega-3 in the fight against cancer.
Dave
Wednesday, April 1, 2009
Dancing Helps Keep You Young
There's new clinical research showing that older people can dance their way towards improved health and happiness, according to a report from the Changing Aging Partnership in the UK.
The research, by Dr. Jonathan Skinner from Queen’s University (Belfast, Ireland) reveals the social, mental and physical benefits of social dancing for older adults. It suggests that dancing staves off illness, and even counteracts many kinds of aging decline.
In his study, Dr. Skinner recommends expanding the social dance opportunities for senior citizens in order to aid them in successful aging, and to help them enjoy longer and healthier lives. Skinner, a Lecturer in Social Anthropology at Queen’s, studied the effects of social dancing amongst older people in Northern Ireland, Blackpool and Sacramento, California.
"I have found that social dancing leads to a continued engagement with life - past, present, and future - and holds the promise for successful aging. It contributes to the longevity of the dancers, giving them something to enjoy and focus upon - something to live for. It alleviates social isolation and quite literally helps take away the aches and pains associated with older age," said the author.
One of his subjects, Sarah, is a 70-year-old from Ireland and a regular ice-dancer, who took part in the study because her daughters brought her down to the ice rink. "I have to say, after years of dancing on a Ballroom floor, I was very impressed with this type of dancing due to its great flow and speed. I’ve been doing it for twelve years now. We do the rumba, quickstep, foxtrot and tango [on ice]. My instructor even wanted me to compete. My friends have commented that my energy is overwhelming, ‘what’s the secret?’ they ask, and I just say ‘keep dancing’.”
All I can wish for my 85 year old Mom is that she finds a group like Sarah did and continues her love of dancing, which she has neglected since my father's death. If you know a senior who once loved to dance but who has been away from that passion, find a way to get them involved again. It's just plain healthy.
Dave
The research, by Dr. Jonathan Skinner from Queen’s University (Belfast, Ireland) reveals the social, mental and physical benefits of social dancing for older adults. It suggests that dancing staves off illness, and even counteracts many kinds of aging decline.
In his study, Dr. Skinner recommends expanding the social dance opportunities for senior citizens in order to aid them in successful aging, and to help them enjoy longer and healthier lives. Skinner, a Lecturer in Social Anthropology at Queen’s, studied the effects of social dancing amongst older people in Northern Ireland, Blackpool and Sacramento, California.
"I have found that social dancing leads to a continued engagement with life - past, present, and future - and holds the promise for successful aging. It contributes to the longevity of the dancers, giving them something to enjoy and focus upon - something to live for. It alleviates social isolation and quite literally helps take away the aches and pains associated with older age," said the author.
One of his subjects, Sarah, is a 70-year-old from Ireland and a regular ice-dancer, who took part in the study because her daughters brought her down to the ice rink. "I have to say, after years of dancing on a Ballroom floor, I was very impressed with this type of dancing due to its great flow and speed. I’ve been doing it for twelve years now. We do the rumba, quickstep, foxtrot and tango [on ice]. My instructor even wanted me to compete. My friends have commented that my energy is overwhelming, ‘what’s the secret?’ they ask, and I just say ‘keep dancing’.”
All I can wish for my 85 year old Mom is that she finds a group like Sarah did and continues her love of dancing, which she has neglected since my father's death. If you know a senior who once loved to dance but who has been away from that passion, find a way to get them involved again. It's just plain healthy.
Dave
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