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SUBJECT: J Nutr 2014 from Roc Nutrition Investigator
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1. Vitamin C and antioxidants reduce arterial stiffness reducing risk of many pathologies - (so take 500mg vitamin C twice a day) Arterial stiffening is a hallmark of aging and is closely associated with many pathologic conditions, including atherosclerosis, dyslipidemia, diabetes, and chronic kidney diseases. The aim of our study was to conduct a systematic review and meta-analysis investigating the effect of antioxidant vitamins on arterial stiffness and to determine whether the effects on arterial stiffness vary according to dose, duration of intervention, and health or nutritional status of the included participants. Vitamin supplementation improved arterial stiffness irrespective of age group and duration of intervention. Antioxidant vitamins were more effective in participants with low baseline plasma concentrations of vitamins C and E.
2. Soy plus fish oil reduce LDL and TriGlycerides even for hypercholesterolemics - Plant sterols (PSs) lower LDL cholesterol (LDL-C) concentrations, whereas the n–3 (ω-3) fish fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) lower triglyceride (TG) concentrations. Consumption of a low-fat spread enriched with PSs and different low doses of n–3 fatty acids from FO decreased TG concentrations in a dose-dependent manner and decreased LDL-C concentrations.
3. Fish once a week or fish oil slows cognitive decline - Among adults aged ≥65 y, compared with individuals who consumed <1 serving/wk (i.e., 100 g) fish, the mean annual rate of global cognitive decline was reduced by 0.35 point among those consuming ≥1 serving/wk, equivalent to the disparity associated with 1.6 y of age. Fish consumption was also associated with a slower decline in composite and verbal memory scores. No associations were observed among adults aged 55–64 y. Our findings suggest a potential role of fish consumption as a modifiable dietary factor to reduce the rate of cognitive decline in later life.
4. Kids eating carbs rather than whole grains have constant inflammation promoting heart disease and diabetes- Chronic low-grade inflammation represents a likely intermediary in the relation between carbohydrate nutrition and both type 2 diabetes and cardiovascular disease. During puberty, a higher intake of carbohydrates from higher-GI food sources and lower whole-grain consumption prospectively predict greater IL-6 concentrations in young adulthood. These data support the hypothesis that diet during puberty influences later inflammation and metabolic dysfunction.
5. Dietary vegetable flavonoids reduce risk of breast cancer - Results from preclinical studies suggest that flavonoids, which are ubiquitous in plant-based diets, lower breast cancer risk. The inverse association of flavan-3-ol intake with ER− [the more deadly] but not ER+ breast cancer is consistent with other studies that suggest a beneficial role of plant-based diets in ER− breast cancer risk.
6. Healthy diet before pregnancy reduces risk of depression during pregnancy- Dietary patterns before pregnancy may be associated with depressive symptomatology during pregnancy. High adherence to the healthy pattern before pregnancy was associated with lower Edinburgh Postnatal Depressive Scale scores during pregnancy in women from Rio de Janeiro, Brazil.
7. Low histidine intake causes anxiety - L-histidine is an essential amino acid in humans, important as a precursor of histamine. Brain histamine is synthesized from L-histidine, and is required for neurons to reduce anxiety. Insufficient intake of histidine reduced the brain histamine content, leading to anxiety-like behaviors in mice.
- Roc, Nutrition Investigator