Nutrition in rehabilitation

Eating two servings of avocados a week linked to lower risk of cardiovascular disease - تاثیر مثبت آووکادو بر سلامت قلبی عروقی

A 30-year study of more than 110,000 health professionals found that participants who ate at least two servings of avocado a week had a lower risk of cardiovascular disease compared to those who rarely ate avocados.
Replacing animal products like butter, cheese or bacon with avocado was also associated with a lower risk of cardiovascular disease events.
Embargoed until 4 a.m. CT/5 a.m. ET Wednesday, March 30, 2022

Eating two or more servings of avocado weekly was associated with a lower risk of cardiovascular disease, and substituting avocado for certain fat-containing foods like butter, cheese or processed meats was associated with a lower risk of cardiovascular disease events, according to new research published today in the Journal of the American Heart Association, an open access, peer-reviewed journal of the American Heart Association.

Avocados contain dietary fiber, unsaturated fats especially monounsaturated fat (healthy fats) and other favorable components that have been associated with good cardiovascular health. Clinical trials have previously found avocados have a positive impact on cardiovascular risk factors including high cholesterol.

Researchers believe this is the first, large, prospective study to support the positive association between higher avocado consumption and lower cardiovascular events, such as coronary heart disease and stroke.

Release date: 30 March 2022
Source: American Heart Association

Artificial Sweeteners Possible Link to Increased Cancer Risk - شیرین کننده های مصنوعی و سرطان

Aspartame, a well-known artificial sweetener, is for example present in thousands of food products worldwide, Artificial sweeteners are used to reduce the amounts of added sugar in foods and beverages, thereby maintaining sweetness without the extra calories. These products, such as diet sodas, yoghurts and sweetener tablets for drinks, are consumed by millions of people daily. However, the safety of these additives is the subject of debate. In order to evaluate the risk of cancer linked to them, researchers from Inserm, INRAE, Université Sorbonne Paris Nord and Cnam, as part of the Nutritional Epidemiology Research Team (EREN), analyzed data relating to the health of 102,865 French adults participating in the NutriNet-Santé cohort study and their consumption of artificial sweeteners. The results of these statistical analyses suggest a link between the consumption of artificial sweeteners and an increased risk of cancer. They have been published in PLOS Medicine.

Release date: 24 March 2022
Source: French National Institute for Health

Plant-based omega3s may boost heart health reduce risk of heart disease - امگا 3 گیاهی و سلامت قلب

The daily recommendation of alpha-linolenic acid is equal to about 1/2 oz of walnuts or just under one teaspoon of flaxseed oil.

People often think of salmon when they think of omega-3 fatty acids, but a new research review found that the major plant-based version of the nutrient, alpha-linolenic acid (ALA), can benefit heart health and reduce the risk of heart disease for those who don’t eat seafood.

In a comprehensive literature review, the researchers found that consuming ALA that is found in plant-based foods like walnuts and flaxseeds was associated with a 10% lower risk of cardiovascular disease and a 20% reduced risk of fatal coronary heart disease.

The review was published in Advances in Nutrition.

Release date: 23 March 2022
Source: Penn State

Chemical Found in Leafy Greens Shown to Slow Growth of COVID 19 and Common Cold Viruses - خاصیت ضدویروسی سبزیجات

A Johns Hopkins Children’s Center-led study finds sulforaphane could help prevent and treat illnesses caused by some coronaviruses, including COVID-19.

Researchers at Johns Hopkins Children’s Center report evidence from lab experiments that a chemical derived from a compound found abundantly in broccoli and other cruciferous plants may offer a potentially new and potent weapon against the viruses that cause COVID-19 and the common cold. COVID-19 has already killed more than 6 million people worldwide, and studies have shown that common colds cost an estimated economic loss of $25 billion in the U.S. alone each year.

In a study in the Nature journal Communications Biology, the scientists showed that sulforaphane, a plant-derived chemical, known as a phytochemical, already found to have anti-cancer effects, can inhibit the replication of SARS-CoV-2, the coronavirus that causes COVID-19, and another human coronavirus in cells and mice.

While the results are promising, the researchers caution the public against rushing to buy sulforaphane supplements available online and in stores, noting that studies of sulforaphane in humans are necessary before the chemical is proven effective, and emphasizing the lack of regulation covering such supplements.

Sulforaphane’s natural precursor is particularly abundant in broccoli, cabbage, kale and Brussels sprouts. First identified as a “chemopreventive” compound by a team of Johns Hopkins scientists decades ago, natural sulforaphane is derived from common food sources, such as broccoli seeds, sprouts and mature plants, as well as infusions of sprouts or seeds for drinking. Previous studies, including those at Johns Hopkins Medicine, have shown sulforaphane to have cancer and infection-prevention properties by way of interfering with certain cellular processes.

Release date: 23 March 2022
Source: Johns Hopkins Medicine

How sugar promotes inflammation - شکر ماده ای التهاب زا

Excessive sugar consumption can promote inflammatory processes in the body and facilitate the development of autoimmune diseases. A research team at the University of Würzburg has now deciphered new details of these processes.

People who consume sugar and other carbohydrates in excess over a long period of time have an increased risk of developing an autoimmune disease. In affected patients, the immune system attacks the body’s own tissue and the consequences are, for example, chronic inflammatory bowel diseases such as Crohn’s disease and ulcerative colitis, type 1 diabetes and chronic inflammation of the thyroid gland.

New targets for therapy

The underlying molecular mechanisms that promote autoimmune diseases are multilayered and complex. Now, scientists at the Julius Maximilians University of Würzburg (JMU) have succeeded in deciphering new details of these processes. Their work support the notion that excessive consumption of glucose directly promotes the pathogenic functions of certain cells of the immune system and that, conversely, that a calorie-reduced diet can have a beneficial effect on immune diseases. Based on these findings, they also identified new targets for therapeutic interventions: A specific blockade of glucose-depended metabolic processes in these immune cells can suppress excessive immune reactions.

Dr. Martin Väth is responsible for the study, which has now been published in the journal Cell Metabolism. He is a junior research group leader at the Institute of Systems Immunology – a Max Planck research group under the umbrella of JMU that focusses on the interplay of the immune system with the organism. Collaborators from Amsterdam, Berlin, Freiburg and Leuven were also involved in this study.

Release date: 22 March 2022
Source: University of Würzburg

Fighting obesity with fermented soybean waste - کنجاله سویا و درمان چاقی

An international team of scientists from NTU Singapore and Waseda University in Japan have found that fermented soybean waste, or okara, could improve fat metabolism and mitigate effects of diet-induced obesity.

Through laboratory experiments reported in the peer-reviewed scientific journal Metabolites in February, the scientists from NTU and Waseda showed that mice on a high fat diet supplemented with fermented okara gained less body mass and had lower levels of fat and cholesterol after three weeks as compared to mice on the same diet but not fed any fermented okara.

With 14 million tonnes of okara generated every year , and nearly a third of the world’s population overweight or obese, the scientists hope their findings can pave the way for fermented okara to be integrated into health foods one day, addressing the problems of food waste and obesity at the same time.

Release date: 22 March 2022
Source: Nanyang Technological University

100g of cranberries a day improves cardiovascular health - زغال اخته و سلامت قلبی عروقی

A new clinical trial found daily consumption of cranberries for one month improved cardiovascular function in healthy men.

The new study, published today in Food & Function, included 45 healthy men who consumed whole cranberry powder equivalent to 100g of fresh cranberries per day (9 g powder) or a placebo for one month. Those consuming cranberry had a significant improvement in flow-mediated dilation (FMD), which signals improvement of heart and blood vessel function. FMD is considered a sensitive biomarker of cardiovascular disease risk and measures how blood vessels widen when blood flow increases.

Low consumption of fruits and vegetables is one of the top modifiable risk factors associated with a higher incidence of cardiovascular disease worldwide. Growing evidence continues to link the polyphenols from berries with heart health benefits. Cranberries are rich in unique proanthocyanidins that have distinct properties compared to polyphenols found in other fruits.

This study explored whole cranberry freeze-dried powder, equivalent to 100g of fresh cranberries, and its impact on cardiovascular health. The results demonstrated that consumption of cranberries as part of a healthy diet can help reduce the risk of cardiovascular disease by improving blood vessel function.

An initial pilot study was completed with five healthy young men to confirm the biological activity of the whole cranberry freeze-dried powder. The pilot concluded that cranberry consumption increased FMD and confirmed dosing. The main study was a gold standard study design examining 45 healthy men each consuming two packets of whole cranberry freeze-dried powder equivalent to 100g of fresh cranberries, or a placebo, daily for one month. The study found significant improvements in FMD two hours after first consumption and after one month of daily consumption showing both immediate and chronic benefit. In addition, metabolites were also identified and predicted the positive effects seen in FMD. These results conclude that cranberries can play an important role in supporting cardiovascular health and good blood vessel function.

Release date: 22 March 2022
Source: King’s College London

Milk may exacerbate MS symptoms - شیر و بیماری ام اس

Study by the University of Bonn: Cow’s milk protein triggers autoimmune response in mice that damages neurons
Multiple sclerosis sufferers often complain of more severe disease symptoms after consuming dairy products. Researchers at the Universities of Bonn and Erlangen-Nuremberg have now found a possible cause for this. According to the study, a protein in cow’s milk can trigger inflammation that targets the “insulating layer” around nerve cells. The study was able to demonstrate this link in mice, but also found evidence of a similar mechanism in humans. The researchers therefore recommend that certain groups of sufferers avoid dairy products. The study has now been published in the journal PNAS(Proceedings of the National Academy of Sciences).

Release date: 01 March 2022
Source: University of Bonn

Low-meat and meat free diets associated with lower overall cancer risk - گوشت قرمز و سرطان

Eating meat five times or less per week is associated with a lower overall cancer risk, according to a study published in the open access journal BMC Medicine.

Cody Watling and colleagues from the University of Oxford, UK investigated the relationship between diet and cancer risk by analysing data collected from 472,377 British adults who were recruited to the UK Biobank between 2006 and 2010. Participants, who were aged between 40 and 70 years, reported how frequently they ate meat and fish and the researchers calculated the incidence of new cancers that developed over an average period of 11 years using health records. They accounted for diabetes status and sociodemographic, socioeconomic and lifestyle factors in their analyses. 247,571 (52%) of participants ate meat more than five times per week, 205,382 (44%) of participants ate meat five or less times per week, 10,696 (2%) ate fish but not meat, and 8,685 (2%) were vegetarian or vegan. 54,961 participants (12%) developed cancer during the study period.

The researchers found that the overall cancer risk was 2% lower among those who ate meat five times or less per week, 10% lower among those who ate fish but not meat, and 14% lower among vegetarians and vegans, compared to those who ate meat more than five times per week. When comparing the incidence of specific cancers with participants’ diet, the authors found that those who ate meat five times or less per week had a 9% lower risk of colorectal cancer, compared to those who ate meat more than five times per week. They also found that the risk of prostate cancer was 20% lower among men who ate fish but not meat and 31% lower among men who followed a vegetarian diet, compared to those who ate meat more than five times per week. Post-menopausal women who followed a vegetarian diet had an 18% lower risk of breast cancer than those who ate meat more than five times per week. However, the findings suggest that this was due to vegetarian women tending to have a lower body mass index (BMI) than women who ate meat.

Release date: 24 February 2022
Source: BMC (BioMed Central)

A High Fiber Diet May Reduce Risk of Dementia - اثرات ضد دمانس فیبر

We’re always hearing that we should eat more fiber. It’s known to be vitally important for a healthy digestive system and also has cardiovascular benefits like reduced cholesterol. Now, evidence is emerging that fiber is also important for a healthy brain. In a new study published this month in the journal Nutritional Neuroscience, researchers in Japan have shown that a high-fiber diet is associated with a reduced risk of developing dementia.

“Dementia is a devastating disease that usually requires long-term care,” says lead author of the study Professor Kazumasa Yamagishi. “We were interested in some recent research which suggested that dietary fiber may play a preventative role. We investigated this using data that were collected from thousands of adults in Japan for a large study that started in the 1980s.”

Participants completed surveys that assessed their dietary intake between 1985 and 1999. They were generally healthy and aged between 40 and 64 years. They were then followed up from 1999 until 2020, and it was noted whether they developed dementia that required care.

The researchers split the data, from a total of 3739 adults, into four groups according to the amount of fiber in their diets. They found that the groups who ate higher levels of fiber had a lower risk of developing dementia.

The team also examined whether there were differences for the two main types of fiber: soluble and insoluble fibers. Soluble fibers, found in foods such as oats and legumes, are important for the beneficial bacteria that live in the gut as well as providing other health benefits. Insoluble fibers, found in whole grains, vegetables, and some other foods, are known to be important for bowel health. The researchers found that the link between fiber intake and dementia was more pronounced for soluble fibers.

The team has some ideas as to what might underlie the link between dietary fiber and the risk of dementia.

Release date: 10 February 2022
Source: University of Tsukuba