January 2009

Moderate alcohol intake, particularly from drinking wine, is associated with higher levels of omega-3 fatty acids in plasma and red blood cells, report Italian researchers. The study suggests that wine does better than other alcoholic drinks, suggesting compounds in wine may act as catalysts for higher omega-3 levels.

One drink a day for women and two for men appears to yield the optimum benefit.

The study, known as IMMIDIET, examined over 1,600 citizens from three distinct geographical areas in Europe. All participants underwent a comprehensive medical examination, including a one year recall food frequency questionnaire to assess their dietary intake, alcohol consumption included.

Omega-3 fatty acids, mainly derived from fish, are considered as protective against coronary heart disease and sudden cardiac death, thus their high blood concentration is definitely good for our health.

Acts like a trigger

The researchers found that moderate alcohol drinking acts like a 'trigger', boosting the amount of omega-3 fatty acids in our body.

"Several studies have shown that moderate alcohol consumption, including wine, is associated with protection against coronary heart disease and ischemic stroke," says Romina di Giuseppe, lead author of the study. "Although the mechanisms are not completely defined, there was some evidence that alcohol intake might influence the metabolism of essential polyunsaturated fatty acids, as omega-3. That is exactly what we found in our population study. People drinking moderate amounts of alcohol, one drink a day for women and two for men, had higher concentration of omega-3 fatty acids in plasma and red blood cells independently of their fish intake".

Wine the winner

Researchers then turned their attention on the variety of alcoholic beverages consumed in order to see whether the high levels of omega-3 fatty acids detected might be ascribed to alcohol itself or to other substances.

"From our previous studies we know the association between wine drinking and increased concentration of omega-3 fatty acids," says Michel de Lorgeril, co-leader of the study. "Nevertheless, it was not possible to separate the effects of wine from those of beer or spirits. Our new study of three populations with different dietary habits and different consumption of alcoholic beverages types allowed us to explore this aspect."

While the association between alcohol and omega-3 fatty acids was present in both wine drinkers and beer or spirits drinkers, the association was strongest in wine drinkers.

What's in the wine?

This suggests that components of wine other than alcohol are associated with omega-3 fatty acids concentration. The researchers guess the effect can be ascribed to polyphenols, naturally occurring compounds contained in a different variety of food and beverages, such as wine. Resveratrol is one such polyphenol. Due to their strong antioxidant activity, they are able to reduce oxidation processes caused by free radicals.

Source: Catholic University, Dec 4, 2008

Mineral battles bladder cancer

A new study suggests that selenium, a trace mineral found in grains, nuts and meats, may aid in the prevention of high-risk bladder cancer. Researchers from Dartmouth Medical School compared selenium levels in 767 individuals newly diagnosed with bladder cancer to the levels of 1,108 individuals from the general population. Findings showed a connection between low selenium and bladder cancer among women, some smokers and those with p53 positive bladder cancer.

Nuts are a good source of selenium.

"There are different pathways by which bladder cancer evolves and it is thought that one of the major pathways involves alterations in the p53 gene," said author Margaret Karagas, PhD. "Ultimately, if it is true that selenium can prevent a certain subset of individuals, like women, from developing bladder cancer, or prevent certain types of tumors, such as those evolving through the p53 pathway, from developing, it gives us clues about how the tumors could be prevented in the future and potentially lead to chemopreventive efforts," Karagas said.

Karagas hopes to replicate these findings on a larger scale in order to examine the connection between selenium and bladder cancer in women and those with p53 tumors, as well as with patient prognosis.

Source: American Association for Cancer Research, Dec 8, 2008

Low D linked to body fat

Insufficient vitamin D can stunt growth and foster weight gain during puberty, according to scientists from the McGill University Health Centre (MUHC) and the University of Southern California. Even in sun-drenched California, they found low levels of vitamin D to cause higher body mass and shorter stature in girls at the peak of their growing spurt.

Vitamin D levels are rarely measured in younger people.

The research team measured vitamin D in girls aged 16 to 22 using a simple blood test, and also assessed body fat and height to determine how vitamin D deficiency could affect young women's health.

"The high prevalence of vitamin D insufficiency in young people living in a sun-rich area was surprising," says lead author Richard Kremer. "We found young women with vitamin D insufficiency were significantly heavier, with a higher body mass index and increased abdominal fat, than young women with normal levels."

Young women with normal vitamin D levels were on average taller than peers deficient in vitamin D.

"Although vitamin D is now frequently measured in older adults, due to a higher level of awareness in this population, it is rarely measured in young people – especially healthy adolescents," says Dr. Kremer.

Source: McGill University Health Centre, Dec 10, 2008

Cranberry compares to antibiotic for UTI

A recent study has shown that a proprietary cranberry concentrate (Cran-Max), was comparable to the commonly prescribed antibiotic, trimethoprim, for the prevention of recurrent urinary tract infections (UTIs) in older women. The randomized, controlled clinical trial involved 137 women who experienced two or more antibiotic-treated UTIs in the previous 12 months. They were given either 500 mg of cranberry in capsules or 100 mg of trimethoprim for six months. The researchers found that the time to first recurrence of UTI was not significantly different between the groups.

Cranberry extract had the benefits of antibiotics, without the side effects.

Lead researcher Marion E.T. McMurdo said, "Our trial is the first to evaluate cranberry in the prevention of recurrent UTIs specifically in older women, and the first head-to-head double-blind comparison of cranberry versus antibiotic prophylaxis. Trimethoprim had a very limited advantage over cranberry extract (Cran-Max) in the prevention of recurrent UTIs in older women and had more adverse effects."

According to Sherry Torkos, pharmacist and author of The Benefits of Berries, "This is a landmark study for Cran-Max and the nutritional supplement industry demonstrating the benefits of a natural product for prevention. Prevention of UTI with antibiotics is effective but undesirable due to side effects (most commonly diarrhea, upset stomach and yeast infection). In some cases, a potentially fatal superinfection with the bacteria Clostridium difficile can occur due to antibiotic use."

"Antimicrobial resistance is another concern," said Torkos. "In fact, resistance to trimethoprim in bacteria causing UTIs has been steadily increasing in Northern European and American countries from 10 to 15% in the 1970s to about 24% in 2004."

Source: Proprietary Nutritionals, Dec 12, 2008

Nutrition Notes: Going gluten-free?

Although sometimes mistakenly referred to as a "wheat allergy," celiac disease is actually an autoimmune disorder in which immune cells, meant to protect the body, attack it instead. Triggered by the presence of gluten, a celiac patient's immune cells damage the small intestine, resulting in malabsorption of nutrients and inflammation, which in turn lead to more health problems. Celiac disease cannot be cured, but it can be controlled through a strict avoidance of gluten.

For celiacs, eating wheat will damage the intestinal tract.

Celiac disease is distinct from a gluten sensitivity, in which people may be able to tolerate trace amounts of gluten as long as they limit (or avoid) major gluten sources like bread, cereal and pasta made from wheat, rye or barley. This difference is important: Both groups may develop bloating, constipation, diarrhea or skin problems that disappear when major sources of gluten are avoided. But people with celiac disease exposed to even trace amounts of gluten will trigger an immune reaction that damages their intestinal tract.

Studies suggest that the diagnosis of celiac disease occurs an average of 11 to 12 years after symptoms begin. While that's a long time to live with discomfort, more importantly, the extended timeline provides an opportunity for serious consequences like osteoporosis, nerve damage or cancer to develop.

Diagnosis of celiac disease requires blood tests and confirmation by a biopsy. But it's a Catch-22 situation: Because celiac disease is diagnosed by the presence of antibodies to gluten, if you have been avoiding gluten, you won't have elevated levels of these antibodies when tested and the tests will give a false negative. If you suspect you suffer from celiac disease, your physician may ask you to deliberately consume gluten just prior to your diagnostic tests.

There is nothing inherently unhealthy about gluten if you are not intolerant to it. Your health and weight may benefit if you give up less healthful gluten sources like cookies, fast food and food that is batter-coated and fried, but that's no reason to avoid beneficial gluten-containing foods like nutrient-rich whole-wheat bread, veggie burgers and soups. In addition gluten-free specialty products are generally two to six times the cost of regular wheat-based counterparts.

Research shows that a gluten-free diet can be high fat, low-fiber and low in iron, folate, zinc and other nutrients. But a well-planned gluten-free diet can be nutritious. Simply build your meals around plenty of vegetables, fruit and beans; unprocessed poultry, seafood and lean meat; and gluten-free whole grains like brown rice, corn and quinoa.

Source: Karen Collins, MS, RD, CDN, American Institute for Cancer Research

Broccoli: Cancer breakthrough

An anti-cancer compound found in broccoli and cabbage works by lowering the activity of an enzyme associated with rapidly advancing breast cancer, according to a University of California, Berkeley, study. The compound, indole-3-carbinol, is already undergoing clinical trials in humans because it was found to stop the growth of breast and prostate cancer cells in mice. The new findings are the first to explain how indole-3-carbinol (I3C) stops cell growth.

"I think one of the real uses of this compound and its derivatives is combining it with other kinds of therapies, such as tamoxifen for breast cancer and anti-androgens for prostate cancer," said coauthor Gary Firestone. "Humans have co-evolved with cruciferous vegetables like broccoli and Brussels sprouts, so this natural source has a lot fewer side effects."

Firestone and colleagues showed that I3C inhibits the enzyme elastase, which at high levels in breast cancer cells heralds a poor prognosis: decreased response to chemotherapy, reduced response to endocrine treatment and reduced survival rates.

I3C is available as a supplement and is a preferred preventative treatment for recurrent respiratory papillomatosis, a condition involving non-malignant tumors of the larynx.

Source: UC Berkeley News, Dec 2, 2008