Fatty acids found in fish linked to lower risk of breast cancer

A high intake of fatty acids found in fish is associated with a 14% reduction in the risk of breast cancer in later life, finds a study published on bmj.com.

The results show that each 0.1 g per day or 0.1% energy per day increment of intake of n-3 polyunsaturated fatty acid (n-3 PUFA) derived from fish was associated with a 5% reduction in risk. To achieve this risk reduction, intake of oily fish such as salmon, tuna or sardines should be 1-2 portions per person per week.

Breast cancer is one of the most common cancers, accounting for 23% of total cancer cases and 14% of cancer deaths in 2008. Studies suggest that a healthy diet and lifestyle is crucial for the prevention of breast cancer, and dietary fat is one of the most intensively studied dietary factors closely related with risk.

The n-3 PUFAs include ALA, EPA, DPA and DHA. They are involved in chemical messaging in the brain, helping to regulate blood vessel activity and areas of the immune system. The main dietary sources of EPA, DPA and DHA come from oily fish, while ALA is found mainly in nuts, seeds, and leafy green vegetables.

Although n-3 PUFAs are the most promising types of fat to reduce cancer risk, results from human studies are inconsistent.

So a team of researchers based in China set out to investigate the association between fish and n-3 PUFA intake and the risk of breast cancer. Levels were measured from both dietary sources and blood tests.

They reviewed and analysed the results of 26 studies from the United States, Europe and Asia involving over 800,000 participants and over 20,000 cases of breast cancer.

Marine n-3 PUFA was associated with a 14% reduction of breast cancer between the highest and lowest category of marine n-3 PUFA intake. The risk was lowest in Asian populations, probably because fish intake is much higher in Asia than in western countries, say the authors.

Further analysis indicated a dose response: each 0.1 g per day or 0.1% energy per day increment of intake was associated with a 5% reduction in risk. However, no significant protective association was found for ALA - the plant based n-3 PUFA.

The authors say their analysis, together with previous publications, “supports a protective role of marine n-3 PUFA on the incidence of breast cancer.”

They conclude: “Our present study provides solid and robust evidence that marine n-3 PUFA are inversely associated with risk of breast cancer.”

Higher omega-3 fatty acids in blood = reduced risk of hip fractures

Higher levels of omega-3 fatty acids in the blood may reduce the risk for hip fractures in postmenopausal women, recent research suggests.

Scientists analyzed red blood cell samples from women with and without a history of having a broken hip. The study showed that higher levels of omega-3 fatty acids from both plant and fish sources in those blood cells were associated with a lower likelihood of having fractured a hip.

In addition to omega-3s, the researchers looked at omega-6 fatty acids, which are generally plentiful in a Western diet. The study also showed that as the ratio of omega-6 fatty acids to omega-3s increased, so did the risk for hip fracture.

Though the study did not define the mechanisms for these relationships, the researchers hypothesized that inflammation may contribute to bone resorption, the breaking down of bone caused by the release of cells called osteoclasts.

“Inflammation is associated with an increased risk of bone loss and fractures, and omega-3 fatty acids are believed to reduce inflammation. So we asked if we would see fractures decrease in response to omega-3 intake,” said Rebecca Jackson, the study’s senior author and a professor of endocrinology, diabetes and metabolism at The Ohio State University.

“One thing that was critically important was that we didn’t use self-report of food intake, because there can be errors with that. We looked directly at the exposure of the bone cell to the fatty acids, which is at the red blood cell level,” said Jackson, also associate dean for clinical research in Ohio State’s College of Medicine. “Red blood cell levels also give an indication of long-term exposure to these fatty acids, which we took into account in looking for a preventive effect.”

Broken hips are the most common osteoporosis-related fractures, with an estimated 350,000 occurring annually in the United States. About 20 percent of people die in the year following a hip fracture.

The research is published in a recent issue of the Journal of Bone and Mineral Research.

The observational study did not measure cause and effect, so the researchers say the findings are not definitive enough to suggest that taking omega-3 supplements would prevent hip fractures in postmenopausal women.

“We don’t yet know whether omega-3 supplementation would affect results for bone health or other outcomes,” said Tonya Orchard, assistant professor of human nutrition at Ohio State and first author of the study. “Though it’s premature to make a nutrition recommendation based on this work, I do think this study adds a little more strength to current recommendations to include more omega-3s in the diet in the form of fish, and suggests that plant sources of omega-3 may be just as important for preventing hip fractures in women.”

Omega-3 and omega-6 fatty acids are both polyunsaturated fatty acids and essential fatty acids, meaning they contribute to biological processes but must be consumed because the body does not produce them on its own. Previous research has suggested that while both types of fatty acids are linked to health benefits, omega-3 fatty acids have anti-inflammatory properties and omega-6 fatty acids seem to have both anti- and pro-inflammatory effects.

The researchers used blood samples and hip fracture records from the Women’s Health Initiative (WHI), a large national prospective study of postmenopausal women that enrolled participants between 1993 and 1998 and followed them for 15 years. For this new work, the sample consisted of red blood cell samples and records from 324 pairs of WHI participants, half of whom had broken their hips before Aug. 15, 2008, and the other half composed of age-matched controls who had never broken a hip.

The analysis showed that higher levels of total omega-3 fatty acids and two other specific kinds of omega-3s alone were associated with a lower risk of hip breaks in the study sample.

On the other hand, women who had the highest ratio of omega-6 to omega-3 fatty acids had nearly twice the risk of hip fractures compared to women with the lowest ratios. The current typical American diet contains between 15 and 17 times more omega-6 than omega-3, a ratio that previous research has suggested should be lowered to 4-to-1, or even 2-to-1, by increasing omega-3s, to improve overall health. The primary omega-6 fatty acid in the diet is linoleic acid, which composes about 99 percent of Americans’ omega-6 intake and is found in corn, soybean, safflower and sunflower oils.

The specific omega-3 sources associated with lower risk for broken hips were ALA (alpha-linolenic acid), which comes from plant sources such as flaxseed oil and some nuts, and EPA (eicosapentaenoic acid), which is found in fatty types of fish. The other marine-sourced omega-3, DHA (docosahexaenoic acid), on its own did not have a significant link to lower hip-fracture risk, “but all three omega-3s were in the protective direction,” Orchard said.

Jackson, who was a vice chair of the WHI for more than a decade, said continuing analyses of data from the WHI will dig down to the genetic influences on metabolism and absorption of nutrients, and whether such genetic differences could affect health risk factors in postmenopausal women.

Total amount of exercise important, not frequency, research shows

A new study by Queen’s University researchers has determined that adults who accumulated 150 minutes of exercise on a few days of the week were not any less healthy than adults who exercised more frequently throughout the week.

Ian Janssen and his graduate student Janine Clarke studied 2,324 adults from across Canada to determine whether the frequency of physical activity throughout the week is associated with risk factors for diabetes, heart disease and stroke.

“The findings indicate that it does not matter how adults choose to accumulate their 150 weekly minutes of physical activity,” says Dr. Janssen. “For instance, someone who did not perform any physical activity on Monday to Friday but was active for 150 minutes over the weekend would obtain the same health benefits from their activity as someone who accumulated 150 minutes of activity over the week by doing 20-25 minutes of activity on a daily basis.”

Physical activity was measured continuously throughout the week by having research participants wear accelerometers on their waists. Accelerometers are tiny electrical devices (about the size of a small package of matches) that record how much a person moves every minute.

Dr. Janssen divided the adults who met the physical activity guidelines (more than 150 minutes per week of aerobic activity) into those who were frequently active (active five to seven days of the week) and infrequently active (active one to four days of the week).

“The important message is that adults should aim to accumulate at least 150 minutes of weekly physical activity in whatever pattern that works for their schedule.”

The paper was published today in Applied Physiology, Nutrition and Metabolism

Eating more red meat associated with increased risk of Type 2 diabetes

Eating more red meat over time is associated with an increased risk of type-2 diabetes mellitus (T2DM) in a follow-up of three studies of about 149,000 U.S. men and women, according to a report published Online First by JAMA Internal Medicine, a JAMA Network publication.

Red meat consumption has been consistently related to an increased risk of T2DM, but previous studies measured red meat consumption at a baseline with limited follow-up information. However, a person's eating behavior changes over time and measurement of consumption at a single point in time does not capture the variability of intake during follow-up, the authors note in the study background.

An Pan, Ph.D., of the National University of Singapore, and colleagues analyzed data from three Harvard group studies and followed up 26,357 men in the Health Professionals Follow-up Study; 48,709 women in the Nurses' Health Study; and 74,077 women in the Nurses' Health Study II. Diets were assessed using food frequency questionnaires.

During more than 1.9 million person-years of follow-up, researchers documented 7,540 incident cases of T2DM.

"Increasing red meat intake during a four-year interval was associated with an elevated risk of T2DM during the subsequent four years in each cohort," according to the study.

The results indicate that compared with a group with no change in red meat intake, increasing red meat intake of more than 0.50 servings per day was associated with a 48 percent elevated risk in the subsequent four-year period. Reducing red meat consumption by more than 0.50 servings per day from baseline to the first four years of follow-up was associated with a 14 percent lower risk during the subsequent entire follow-up.

The authors note the study is observational so causality cannot be inferred.

"Our results confirm the robustness of the association between red meat and T2DM and add further evidence that limiting red meat consumption over time confers benefits for T2DM prevention," the authors conclude.

(JAMA Intern Med. Published online June 17, 2013. doi:10.1001/jamainternmed.2013.6633. Available pre-embargo to the media at http://media.jamanetwork.com.)

Editor's Note: This work was supported by grants from the National Institutes of Health. An author also made a funding disclosure. Please see the article for additional information, including other authors, author contributions and affiliations, financial disclosures, funding and support, etc.

Commentary: Oxygen-Carrying Proteins in Meat and Risk of Diabetes Mellitus

In an invited commentary, William J. Evans, Ph.D., of GlaxoSmithKline and Duke University, Durham, N.C., writes: "The article by Pan et al confirms previous observations that the consumption of so-called red meat is associated with an increased risk of type 2 diabetes mellitus (T2DM)."

"Perhaps a better description of the characteristics of the meat consumed with the greatest effect on risk is the saturated fatty acid (SFA) content rather than the amount of oxygen-carrying proteins," Evans continues.

"A recommendation to consume less red meat may help to reduce the epidemic of T2DM. However, the overwhelming preponderance of molecular, cellular, clinical and epidemiological evidence suggests that public health messages should be directed toward the consumption of high-quality protein that is low in total and saturated fat. … These public health recommendations should include cuts of red meat that are also low in fat, along with fish, poultry and low-fat dairy products. It is not the type of protein (or meat) that is the problem: it is the type of fat," Evans concludes.

Aspirin may fight cancer by slowing DNA damage

Aspirin is known to lower risk for some cancers, and a new study led by a UC San Francisco scientist points to a possible explanation, with the discovery that aspirin slows the accumulation of DNA mutations in abnormal cells in at least one pre-cancerous condition.

"Aspirin and other non-steroidal anti-inflammatory drugs, which are commonly available and cost-effective medications, may exert cancer-preventing effects by lowering mutation rates," said Carlo Maley, PhD, a member of the UCSF Helen Diller Family Comprehensive Cancer Center, and an expert on how cancers evolve in the body over time.

In the study, published June 13 in the online journal PLOS Genetics, Maley, working with gastroenterologist and geneticist Brian Reid, MD, PhD, of the Fred Hutchinson Cancer Research Center, analyzed biopsy samples from 13 patients with a pre-cancerous condition called Barrett's esophagus who were tracked for six to 19 years. In an "observational crossover" study design, some patients started out taking daily aspirin for several years, and then stopped, while others started taking aspirin for the first time during observation. The goal was to track the rate of mutations in tissues sampled at different times.

The researchers found that biopsies taken while patients were on an aspirin had on average accumulated new mutations about 10 times more slowly than biopsies obtained during years when patients were not taking aspirin.

"This is the first study to measure genome-wide mutation rates of a pre-malignant tissue within patients for more than a decade, and the first to evaluate how aspirin affects those rates," Maley said.

Gender and ethnic distribution of study patients reflected the known demographics of esophageal cancer, which predominantly affects, white, middle-aged and elderly men, he said. Barrett's esophagus only occasionally progresses to esophageal cancer.

Cancers are known to accumulate mutations over time much more rapidly than normal tissue, and different mutations arise in different groups of cells within the same tumor. The acquisition of key mutations ultimately allows tumor cells to grow out of control, and diversity within a tumor may foster drug resistance, a phenomenon that is a major focus of Maley's research.

Maley plans to test a hypothesis that may explain the results — that aspirin's lowering of mutation rates is due to the drug's effect of reducing inflammation. Inflammation, a response of the immune system, in recent years has been recognized as a hallmark of cancer. Maley said that less inflammation may result in less production within pre-cancerous tissue of oxidants known to damage DNA, and may dampen growth-stimulating signaling.

For the duration of the study, the rate of accumulation of mutations measured in the biopsied tissue between time points was slow, even when patients were not taking aspirin, with the exception of one patient. While mutations accumulated at a steady rate, the vast majority of mutations arose before the abnormal tissue was first detected in the clinic, the researchers concluded.

These findings are consistent with the fact that although Barrett's esophagus is a significant risk factor for esophageal cancer, the vast majority of cases do not progress to cancer, Maley said.

In the one patient who later went on to develop cancer, a population of cellular "clones" with a great number of mutations emerged shortly before he started taking aspirin.

More studies are needed to further explore the link between non-steroidal anti-inflammatory drugs, mutation rates and the development of invasive cancer, Maley said. He plans to continue studying Barrett's esophagus and esophageal cancer, and to expand his research to investigate lung cancer.

Rather than aiming to kill the most tumor cells, it may be better to try to halt or slow growth and mutation. Current drug treatments for cancer may in many cases hasten the emergence of cancer that is more difficult to eradicate, according to Maley. The capability to mutate frequently allows tumors to become resistant to drug treatment, he said. A better-adapted mutant can begin to spin off a population of genetic clones that survives and grows, while poorly adapted tumor cells die off.

Timing of calcium and vitamin D supplementation may affect how bone adapts to exercise

Taking calcium and vitamin D before exercise may influence how bones adapt to exercise, according to a new study. The results will be presented on Tuesday at The Endocrine Society's 95th Annual Meeting in San Francisco.

"The timing of calcium supplementation, and not just the amount of supplementation, may be an important factor in how the skeleton adapts to exercise training," said study lead author Vanessa D. Sherk, PhD, postdoctoral research fellow at the University of Colorado Anschutz Medical Campus. "Further research, however, is needed to determine whether the timing of calcium supplementation affects the skeletal adaptations to exercise training."

Previous research has shown that a year of intense training is associated with substantial decreases in bone mineral density among competitive road cyclists. Experts believe that this kind of exercise-induced bone loss could be related to the loss of calcium during exercise. As blood calcium levels drop, the parathyroid gland produces excess parathyroid hormone, which can mobilize calcium from the skeleton.

In this study, investigators found that an exercise-induced decrease in blood calcium occurred whether calcium supplements were taken before or after exercising. Pre-exercise supplementation, however, resulted in less of a decrease. Although not statistically significant, parathyroid hormone levels increased slightly less among cyclists who took calcium before exercising.

"These findings are relevant to individuals who engage in vigorous exercise and may lose a substantial amount of calcium through sweating," Sherk said. "Taking calcium before exercise may help keep blood levels more stable during exercise, compared to taking the supplement afterwards, but we do not yet know the long-term effects of this on bone density."

The timing of calcium supplementation did not cause a difference in blood levels of a compound that is a biological indicator of bone loss. Both the before- and after-exercise groups exhibited 50-percent increases in the level of this compound, called CTX, for collagen type-1 C-telopeptide.

Study participants included 52 men aged 18 to 45 years. Investigators randomly assigned participants to take 1,000 milligrams of calcium and 1,000 international units of vitamin D either 30 minutes before or one hour after exercise. The exercise comprised a simulated 35-kilometer time trial, and participants wore skin patches to absorb sweat.

Investigators measured blood levels of calcium and parathyroid hormone before and immediately after exercise. They also measured CTX before and 30 minutes after exercise. They used pre- and post-body weight, adjusted for fluid intake, combined with the calcium measured in the sweat from the skin patches, to estimate the amount of calcium lost through the skin during exercise.

Vitamin D Can Help Prevent Hypertension

The world's largest study to examine the link between vitamin D levels and hypertension has found that low levels of Vitamin D can be a major cause of hypertension.

Researchers presented their findings at the annual conference of the European Society of Human Genetics (ESHG).

Data were gathered from 35 studies, which included more than 155,000 participants from different parts of Europe and North America.

Dr. Vimal Karani S, from the Institute of Child Health, University College London, London, UK, led the study.

Participants with high levels of 25-hydroxyvitamin D (25(OH)D) had reduced blood pressure and were at a lower risk of developing hypertension.

Dr. Vimal Karani S, said:

"We knew from earlier observational studies that low 25(OH)D concentrations were likely to be associated with increases in blood pressure and hypertension, but correlation is not causality.

Additionally, randomized controlled trials of vitamin D supplementation in humans have produced inconsistent effects on cardiovascular outcomes. The whole picture was somewhat confused, and we decided to try to figure it out once and for all."


To measure the individuals' vitamin D status and test for an association with blood pressure, the researchers used genetic variations called single nucleotide polymorphisms, or SNPs as proxy markers.

For every 10% increase in 25(OH)D concentrations the researchers noted the risk of developing hypertension decreased by 8.1%.

Dr. Karani S., said that the approach they followed, called Mendelian randomization, allowed them to make accurate conclusions, "by using this approach we can determine the cause and effect and be pretty sure that we've come to the right conclusion on the subject."

The researchers said that Vitamin D deficiency is a very common problem in the Western world, particularly because obesity can cause Vitamin D deficiency and obesity levels are highest in Western countries, according to a study published in a recent issue of PLoS Medicine

People with high levels of vitamin D in their blood enjoy several benefits, apart from improved bone health. Researchers from Boston University School of Medicine reported in PLOS ONE that people with high levels of vitamin D have significantly better immunity and a reduced risk of several diseases.

Vitamin D insufficiency (between 21-29 ng/mL) and vitamin D deficiency (<20 ng/mL) lead to a heightened risk of:

Dr. Karani said that the study provides further data to support the importance of vitamin D. It suggests that vitamin D supplements or food fortification can significantly reduce the risk of cardiovascular disease.

He concluded:

"We now intend to continue this work by examining the causal relationship between vitamin D status and other cardiovascular disease-related outcomes such as lipid-related phenotypes, for example,cholesterol, inflammatory markers such as C-reactive protein, and type 2 diabetes and markers of glucose metabolism.

We believe that we still have a lot to find out about the effect of Vitamin D deficiency on health, and we now know that we have the tools to do so."

Men with prostate cancer should eat healthy vegetable fats

UC San Francisco-led study finds consuming olive oil and nuts may improve survival

Men with prostate cancer may significantly improve their survival chances with a simple change in their diet, a new study led by UC San Francisco has found.

By substituting healthy vegetable fats – such as olive and canola oils, nuts, seeds and avocados – for animal fats and carbohydrates, men with the disease had a markedly lower risk of developing lethal prostate cancer and dying from other causes, according to the study.

The research, involving nearly 4,600 men with non-metastatic prostate cancer, could help with the development of dietary guidelines for men with the disease. While prostate cancer affects millions of men around the world, little is known about the relationship between patients' diets following their diagnosis and progression of the disease.

The study will be published online on Monday, June 10, 2013, in JAMA Internal Medicine.

"Consumption of healthy oils and nuts increases plasma antioxidants and reduces insulin and inflammation, which may deter prostate cancer progression," said lead author Erin L. Richman, ScD, a post-doctoral scholar in the UCSF Department of Epidemiology and Biostatistics.

"The beneficial effects of unsaturated fats and harmful effects of saturated and trans fats on cardiovascular health are well known," Richman said. "Now our research has shown additional potential benefits of consuming unsaturated fats among men with prostate cancer."

Nearly 2.5 million men in the United States currently live with prostate cancer and another quarter-million men are expected to be diagnosed this year. One in six men in the U.S. will be diagnosed with the disease during their lifetime.

In recent years, evidence has indicated that diet might be an important way for men with prostate cancer to take an active role in determining their disease outcome and overall health. Research on advanced prostate cancer has suggested that fat intake may be relevant to disease progression, but this is the first study to examine fat consumption post-diagnosis in relation to risk of lethal prostate cancer and overall survival.

The new paper analyzed intake of saturated, monounsaturated, polyunsaturated and trans fats as well as fats from animal and vegetable sources.

The data were derived from the Health Professionals Follow-up Study, which began in 1986 and is sponsored by the Harvard School of Public Health and is funded by the National Cancer Institute.

The fat intake study involved 4,577 men who had been diagnosed with non-metastatic prostate cancer between 1986 and 2010. During the study timeframe, 1,064 men died, primarily from cardiovascular disease (31 percent), prostate cancer (21 percent) and other cancers (nearly 21 percent).

The authors uncovered a striking benefit: Men who replaced 10 percent of their total daily calories from carbohydrates with healthy vegetable fats had a 29 percent lower risk of developing lethal prostate cancer and a 26 percent lower risk of dying from all causes.

Adding a single serving of oil-based dressing a day (one tablespoon) was associated with a 29 percent lower risk of lethal prostate cancer and a 13 percent lower risk of death, the authors found. And adding one serving of nuts a day (one ounce) was associated with an 18 percent lower risk of lethal prostate cancer and an 11 percent lower risk of death.

The study adjusted for factors such as age, types of medical treatment, body mass index, smoking, exercise and other dietary factors, elevated blood pressure, cholesterol at the time of prostate cancer diagnosis and other health conditions. The researchers say further research is needed on the potential benefits of healthy fats among prostate cancer patients.

"Overall, our findings support counseling men with prostate cancer to follow a heart-healthy diet in which carbohydrate calories are replaced with unsaturated oils and nuts to reduce the risk of all-cause mortality," said Erin Richman, the first author.

Vegetable Oil Is Good for You

A typical American consumes approximately 3 or more tablespoons of vegetable oil each day. Vegetable oils, like those from soy, corn and canola, are a significant source of calories and are rich in linoleic acid (LA), which is an essential nutrient. Since the 1970s, researchers have known that LA helps reduce blood cholesterol levels, and for decades, scientists have known that consuming LA can help lower the risk of heart disease. However, some experts have been claiming recently that Americans might be getting too much of a good thing. A new study from the University of Missouri contradicts that claim.

In the study, "Effect of Dietary Linoleic Acid on Markers of Inflammation in Healthy Persons: A Systematic Review of Randomized Controlled Trials," researchers at the University of Missouri and the University of Illinois found that no link exists between vegetable oil consumption and circulating indicators of inflammation that are often associated with diseases such as heart disease, cancer, asthma and arthritis. While earlier animal studies have shown that a diet rich in LA can promote inflammation, MU animal sciences researcher Kevin Fritsche says that humans respond to LA differently.

"In the field of nutrition and health, animals aren't people," said Fritsche, an MU professor of animal science and nutrition in the Division of Animal Sciences. "We're not saying that you should just go out and consume vegetable oil freely. However, our evidence does suggest that you can achieve a heart-healthy diet by using soybean, canola, corn and sunflower oils instead of animal-based fats when cooking."

Linoleic acid is an omega-6 fatty acid that is a major component of most vegetable oils. This fatty acid is an essential nutrient and comprising 50 percent or more of most vegetable oils.

Fritsche, along with Guy Johnson, an adjunct professor of food and human nutrition at the University of Illinois, conducted one of the most thorough studies on LA questioning whether this fatty acid promotes inflammation in humans. When the evidence from numerous clinical trials was gathered and examined, Fritsche said it was clear that LA consumption did not promote inflammation in healthy people.

"Some previous studies have shown that inflammation, which is an immune response in the body, can occur when certain fats are consumed," Fritsche said. "We've come to realize that this inflammation, which can occur anywhere in the body, can cause or promote chronic diseases. We know that animal fats can encourage inflammation, but in this study, we've been able to rule out vegetable oil as a cause."

Fritsche and Johnson reviewed 15 clinical trials that studied nearly 500 adults as they consumed various forms of fats, including vegetable oils. The researchers could find no evidence that a diet high in linoleic acid had any links to inflammation in the body. Due to this discovery, the researchers say that it is important to continue following the current recommendations from the Institute of Medicine and the American Heart Association to use vegetable oil when cooking and consume between two and four tablespoons of vegetable oil daily to reach the necessary amount of linoleic acid needed for a heart-healthy diet.

"Consumers are regularly bombarded with warnings about what foods they should avoid," Fritsche said. "While limiting the overall fat intake is also part of the current nutrition recommendations, we hope people will feel comfortable cooking with vegetable oils."

Fish oil supplements may protect the heart in stressful situations

Fish oil supplements may protect the heart in stressful situations, according to a recent study. Jason Carter, a researcher at Michigan Technological University, conducted the study with 67 healthy volunteer test participants in their 20s. Over a 2-month period, they were either given nine grams of fish oil pills or nine grams of olive oil as a placebo.

The test subjects were screened for heart rate, blood pressure and other related metrics. At the end of the test period, both groups took a mental arithmetic test that involved adding and subtracting numbers in their head. Their stress response was measured at that time.

“Those in the fish oil group showed blunted heart rate reactivity while they were stressed compared to those who took olive oil," said Carter. "Similarly, the total [muscle sympathetic nerve activity] reactivity to mental stress was also blunted in the fish oil group.” There was not much difference between the two groups at rest, however.
Results of the study were published in the May edition of the American Journal of Physiology – Regulatory, Integrative, and Comparative Physiology, published by the American Physiological Society. It is available online at http://bit.ly/10j0CSS

Aspirin for Primary Prevention in Men When Cancer Mortality Benefit Added

While aspirin has been shown to be effective in preventing heart attacks in men, it also increases the risk of gastrointestinal bleeding and possibly stroke, even at low doses. As such, national guidelines suggest that aspirin be used for prevention only in men at higher risk for cardiovascular events, so that the benefits of aspirin are greater than its adverse effects.

Recent data suggest that aspirin may also be effective for reducing cancer deaths. Would the possible combined health benefits of reducing heart attacks and cancer outweigh the risks of gastrointestinal bleeding and stroke for middle-aged men?

A research team, including UNC scientists, reports that including the positive effect of aspirin on cancer mortality influences the threshold for prescribing aspirin for primary prevention in men. The benefit of aspirin for cancer mortality prevention would help offset the risks and thus lower the age and increase the number of men for whom aspirin is recommended.

Their results were published in the June issue of the Journal of General Internal Medicine.

Michael Pignone, MD, MPH, and study lead author, says, “We found that including a risk reduction for cancer deaths had a substantial impact on the overall benefits of aspirin, especially for early middle-aged men from 45 to 55 years of age. Based on this effect, several million men who were not previously good candidates for aspirin prevention would now become eligible.

The U.S. Preventive Services Task Force, of which Dr. Pignone is a recently appointed member, recommends aspirin for primary prevention in men “when the potential benefit of a reduction in myocardial infarctions outweighs the potential harm of an increase in gastrointestinal hemorrhage.” This recommendation was issued in 2009, before the potential benefits for cancer reduction were recognized.

Farmed Salmon Raises Blood Levels of Omega-3s

People who eat farm-raised salmon can increase their intake of beneficial omega-3 fatty acids to levels that may help reduce their risk of heart disease, according to studies by U.S. Department of Agriculture (USDA) scientists.

The studies by Agricultural Research Service (ARS) nutritionist Susan Raatz and physiologist Matthew Picklo address concerns about whether farm-raised salmon have less available omega-3s than salmon caught in the wild. The scientists work at the ARS Grand Forks Human Nutrition Research Center in Grand Forks, N.D. ARS is USDA's principal intramural scientific research agency.

Two omega-3 fatty acids—EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid)—are abundant in oily fish such as salmon, tuna, mackerel, and herring. Consuming 250 milligrams daily of EPA and DHA—the amount in a 3-ounce farmed salmon fillet—has been associated with reduced heart disease risk.

The scientists evaluated a group of 19 healthy human volunteers who were provided three different portion sizes of farm-raised Atlantic salmon. Each volunteer was assigned to consume two weekly servings of one of the three portion sizes of salmon for a four-week period. After a "blood-clearing" break of four to six weeks, a different portion size was served, followed by another break. Then the third portion size was served, so that each volunteer had tested all three portion sizes.

The raw weights of the salmon portions fed to the volunteers were 90 grams (about 3.2 ounces), 180 grams (about 6.3 ounces), and 270 grams (about 9.5 ounces). The Dietary Guidelines for Americans recommend consuming 8 ounces of seafood weekly.

Blood was collected from each of the 19 subjects to mark fatty acid levels and other heart disease risk indicators at the beginning and end of each treatment. The results showed that EPA blood levels doubled after the volunteers consumed the 6.3-ounce portions and increased nearly threefold after they consumed the 9.5-ounce portions. Also, based on the blood indicators, DHA levels were elevated by about 50 percent, regardless of portion size.

This research was published in the Journal of the Academy of Nutrition and Dietetics.

Statin and Aspirin Use Linked to Improved Survival in Women with Endometrial Cancer

Endometrial cancer patients who took statins and aspirin reduced their chance of death by a highly significant 84 percent, according to a new study by researchers at Montefiore Einstein Center for Cancer Care. Additionally, women who used only statins saw their risk of dying decline by 45 percent. The study was presented today at the annual meeting of the American Society of Clinical Oncology in Chicago.

Endometrial cancer is the most common cancer of the female reproductive organs and includes several types of malignancies that appear in the lining of the uterus. The American Cancer Society estimates nearly 50,000 new cases of endometrial cancer will be diagnosed in the United States this year, and more than 8,100 women will die from it. More than half of women diagnosed with endometrial cancer are in the 50-69 age group.

“These data are important as we explore the use of statins in patients with conditions beyond cardiovascular disease,” said lead author Nicole Nevadunsky, M.D., gynecologic oncologist, MECCC and Assistant Professor, Department of Obstetrics & Gynecology and Women's Health, Albert Einstein College of Medicine of Yeshiva University. “We were pleased by these results and are continuing our efforts to understand the unexpected positive effects of these medications in endometrial cancer.”

This retrospective study analyzed medical records of 554 patients diagnosed with endometrial cancer between January 2005 and December 2009. Among them, 165 patients were on statin therapy and 68 women were taking both statins and aspirin. All patients were treated at Montefiore Medical Center.

“It is not uncommon for women in their 50s and 60s to take statins and aspirin to treat cardiovascular conditions like high cholesterol or hypertension. Given the clear association we saw between statin and aspirin use and improved cancer survival, further evaluation is warranted to help us better understand how these medications may improve survival in endometrial and other cancers,” Dr. Nevadunsky said.

4 lifestyle changes will protect heart, reduce your risk of death

Study shows clear benefits of a healthy diet, exercise, maintaining normal weight and not smoking

A large, multi-center study led by Johns Hopkins researchers has found a significant link between lifestyle factors and heart health, adding even more evidence in support of regular exercise, eating a Mediterranean-style diet, keeping a normal weight and, most importantly, not smoking.

The researchers found that adopting those four lifestyle behaviors protected against coronary heart disease as well as the early buildup of calcium deposits in heart arteries, and reduced the chance of death from all causes by 80 percent over an eight-year period. Results of the study, "Low-Risk Lifestyle, Coronary Calcium, Cardiovascular Events, and Mortality: Results from the Multi-Ethnic Study of Atherosclerosis," are described in an online article posted June 3, 2013 by the American Journal of Epidemiology.

"To our knowledge, this is the first study to find a protective association between low-risk lifestyle factors and early signs of vascular disease, coronary heart disease and death, in a single longitudinal evaluation," says Haitham Ahmed, M.D., M.P.H., the lead author who is an internal medicine resident with the Ciccarone Center for the Prevention of Heart Disease at Johns Hopkins.

"We evaluated data on more than 6,200 men and women, age 44-84, from white, African-American, Hispanic and Chinese backgrounds. All were followed for an average of 7.6 years. Those who adopted all four healthy behaviors had an 80 percent lower death rate over that time period compared to participants with none of the healthy behaviors," says Ahmed.

Study participants all took part in the ongoing Multi-Ethnic Study of Atherosclerosis (MESA), a prospective examination of the risk factors, prevalence and prevention of cardiovascular disease. MESA participants were recruited from six academic medical centers and did not have a diagnosis of cardiovascular disease when they were enrolled.

All participants had coronary calcium screening using computed tomography (a CT scan) when they were first enrolled in the study to see if there were early signs of calcium deposits in their heart arteries that are known to contribute to heart attack risk. As the study progressed, the researchers also assessed whether the participants had a heart attack, sudden cardiac arrest, chest pain, angioplasty or died due to coronary heart disease or other causes.

The researchers developed a lifestyle score for each of the participants, ranging from 0 (least healthy) to 4 (healthiest), based on their diet, body mass index (BMI), amount of regular moderate-intensity physical activity and smoking status. Only 2 percent, or 129 participants, satisfied all four healthy lifestyle criteria.

"Of all the lifestyle factors, we found that smoking avoidance played the largest role in reducing the risk of coronary heart disease and mortality," says Roger Blumenthal, M.D., a cardiologist and professor of medicine at the Johns Hopkins University School of Medicine, director of the Ciccarone Center and senior author of the study. "In fact, smokers who adopted two or more of the healthy behaviors still had lower survival rates after 7.6 years than did nonsmokers who were sedentary and obese."

Blumenthal, who is also the president of the American Heart Association's Maryland affiliate, says the findings "bolster recent recommendations by the American Heart Association, which call for maintaining a diet rich in vegetables, fruits, nuts, whole grains and fish, keeping a BMI of less than 25, being physically active and not smoking."

The researchers emphasize that their study shows the importance of healthy lifestyle habits not just for reducing the risk of heart disease, but also for preventing mortality from all causes.

"While there are risk factors that people can't control, such as their family history and age," says Ahmed, "these lifestyle measures are things that people can change and consequently make a big difference in their health. That's why we think this is so important."

Musculoskeletal conditions, injuries may be associated with statin use

Using cholesterol-lowering statins may be associated with musculoskeletal conditions, arthropathies (joint diseases) and injuries, according to a report published Online First by JAMA Internal Medicine, a JAMA Network publication.

While statins effectively lower cardiovascular illnesses and death, the full spectrum of statin musculoskeletal adverse events (AEs) is unknown. Statin-associated musculoskeletal AEs include a wide variety of clinical presentations, including muscle weakness, muscle cramps and tendinous (tendon) diseases, the authors write in the study background.

Ishak Mansi, M.D., of the VA North Texas Health Care System, Dallas, and colleagues utilized data from a military health care system to determine whether statins were associated with musculoskeletal conditions based on statin use during the 2005 fiscal year. Patients were divided into two groups: statin users for at least 90 days and nonusers. A total of 46,249 patients met the study criteria and of those, researchers propensity score-matched (a statistical approach that mathematically matches the characteristics of patients in two or more groups) 6,967 statin users with 6,967 nonusers.

"Musculoskeletal conditions, arthropathies, injuries and pain are more common among statin users than among similar nonusers. The full spectrum of statins' musculoskeletal adverse events may not be fully explored, and further studies are warranted, especially in physically active individuals," the authors notes.

Statin users had a higher odds ratio (OR) for musculoskeletal disease diagnosis group 1 (all musculoskeletal diseases: OR, 1.19), for musculoskeletal disease diagnosis group 1b (dislocation/strain/sprain: OR, 1.13) and for musculoskeletal diagnosis group 2 (musculoskeletal pain: OR, 1.09), but not for musculoskeletal disease diagnosis group 1a (osteoarthritis/arthropathy: OR,1.07), according to study results for the propensity score-matched pairs.

'To our knowledge, this is the first study, using propensity score matching, to show that statin use is associated with an increased likelihood of diagnoses of musculoskeletal conditions, arthropathies and injuries. In our primary analysis, we did not find a statistically significant association between statin use and arthropathy; however, this association was statistically significant in all other analyses," the authors conclude. "These findings are concerning because starting statin therapy at a young age for primary prevention of cardiovascular diseases has been widely advocated."

Vegetarian diets associated with lower risk of death

Vegetarian diets are associated with reduced death rates in a study of more than 70,000 Seventh-day Adventists with more favorable results for men than women, according to a report published Online First by JAMA Internal Medicine, a JAMA Network publication.

The possible relationship between diet and mortality is an important area of study. Vegetarian diets have been associated with reductions in risk for several chronic diseases, including hypertension, metabolic syndrome, diabetes mellitus and ischemic heart disease (IHD), according to the study background.

Michael J. Orlich, M.D., of Loma Linda University in California, and colleagues examined all-cause and cause-specific mortality in a group of 73,308 men and women Seventh-day Adventists. Researchers assessed dietary patients using a questionnaire that categorized study participants into five groups: nonvegetarian, semi-vegetarian, pesco-vegetarian (includes seafood), lacto-ovo-vegetarian (includes dairy and egg products) and vegan (excludes all animal products).

The study notes that vegetarian groups tended to be older, more highly educated and more likely to be married, to drink less alcohol, to smoke less, to exercise more and to be thinner.

"Some evidence suggests vegetarian dietary patterns may be associated with reduced mortality, but the relationship is not well established," the study notes.

There were 2,570 deaths among the study participants during a mean (average) follow-up time of almost six years. The overall mortality rate was six deaths per 1,000 person years. The adjusted hazard ratio (HR) for all-cause mortality in all vegetarians combined vs. nonvegetarians was 0.88, or 12 percent lower, according to the study results. The association also appears to be better for men with significant reduction in cardiovascular disease mortality and IHD death in vegetarians vs. nonvegetarians. In women, there were no significant reductions in these categories of mortality, the results indicate.

"These results demonstrate an overall association of vegetarian dietary patterns with lower mortality compared with the nonvegetarian dietary pattern. They also demonstrate some associations with lower mortality of the pesco-vegetarian, vegan and lacto-ovo-vegetarian diets specifically compared with the nonvegetarian diet," the authors conclude.

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Healthy lifestyle choices mean fewer memory complaints

Research has shown that healthy behaviors are associated with a lower risk of Alzheimer's disease and dementia, but less is known about the potential link between positive lifestyle choices and milder memory complaints, especially those that occur earlier in life and could be the first indicators of later problems.

To examine the impact of these lifestyle choices on memory throughout adult life, UCLA researchers and the Gallup organization collaborated on a nationwide poll of more than 18,500 individuals between the ages of 18 and 99. Respondents were surveyed about both their memory and their health behaviors, including whether they smoked, how much they exercised and how healthy their diet was.

As the researchers expected, healthy eating, not smoking and exercising regularly were related to better self-perceived memory abilities for most adult groups. Reports of memory problems also increased with age. However, there were a few surprises.

Older adults (age 60–99) were more likely to report engaging in healthy behaviors than middle-aged (40–59) and younger adults (18–39), a finding that runs counter to the stereotype that aging is a time of dependence and decline. In addition, a higher-than-expected percentage of younger adults complained about their memory.

"These findings reinforce the importance of educating young and middle-aged individuals to take greater responsibility for their health — including memory — by practicing positive lifestyle behaviors earlier in life," said the study's first author, Dr. Gary Small, director of the UCLA Longevity Center and a professor of psychiatry and biobehavioral sciences at the Semel Institute for Neuroscience and Human Behavior at UCLA who holds the Parlow–Solomon Chair on Aging.

Published in the June issue of International Psychogeriatrics, the study may also provide a baseline for the future study of memory complaints in a wide range of adult age groups.

For the survey, Gallup pollsters conducted land-line and cell phone interviews with 18,552 adults in the U.S. The inclusion of cell phone–only households and Spanish-language interviews helped capture a representative 90 percent of the U.S. population, the researchers said.

"We found that the more healthy lifestyle behaviors were practiced, the less likely one was to complain about memory issues," said senior author Fernando Torres-Gil, a professor at UCLA's Luskin School of Public Affairs and associate director of the UCLA Longevity Center.

In particular, the study found that respondents across all age groups who engaged in just one healthy behavior were 21 percent less likely to report memory problems than those who didn't engage in any healthy behaviors. Those with two positive behaviors were 45 percent less likely to report problems, those with three were 75 percent less likely, and those with more than three were 111 percent less likely.

Interestingly, the poll found that healthy behaviors were more common among older adults than the other two age groups. Seventy percent of older adults engaged in at least one healthy behavior, compared with 61 percent of middle-aged individuals and 58 percent of younger respondents.

In addition, only 12 percent of older adults smoked, compared with 25 percent of young adults and 24 percent of middle-aged adults, and a higher percentage of older adults reported eating healthy the day before being interviewed (80 percent) and eating five or more daily servings of fruits and vegetables during the previous week (64 percent).

According to the researchers, older adults may participate in more healthy behaviors because they feel the consequences of unhealthy living and take the advice of their doctors to adopt healthier lifestyles. Or there simply could be fewer older adults with bad habits, since they may not live as long.

While 26 percent of older adults and 22 percent of middle-aged respondents reported memory issues, it was surprising to find that 14 percent of the younger group complained about their memory too, the researchers said.

"Memory issues were to be expected in the middle-aged and older groups, but not in younger people," Small said. "A better understanding and recognition of mild memory symptoms earlier in life may have the potential to help all ages."

Small said that, generally, memory issues in younger people may be different from those that plague older generations. Stress may play more of a role. He also noted that the ubiquity of technology — including the Internet, texting and wireless devices that can result in constant multi-tasking, especially with younger people — may impact attention span, making it harder to focus and remember.

Small noted that further study and polling may help tease out such memory-complaint differences. Either way, he said, the survey reinforces the importance, for all ages, of adopting a healthy lifestyle to help limit and forestall age-related cognitive decline and neurodegeneration.

The Gallup poll used in the study took place between December 2011 and January 2012 and was part of the Gallup–Healthways Well-Being Index, which includes health- and lifestyle-related polling questions. The five questions asked were: (1) Do you smoke? (2) Did you eat healthy all day yesterday? (3) In the last seven days, on how many days did you have five or more servings of vegetables and fruits? (4) In the last seven days, on how many days did you exercise for 30 minutes or more? (5) Do you have any problems with your memory?

People Lie About Their Health Related Behaviors: Truth in Barcodes

People lie about their health related behaviors. It's a problem that has long bedeviled health research on issues ranging from diet to exercise to smoking. And it's not just that we have faulty memories. Many of us stretch the truth to make ourselves seem more virtuous in the eyes of the person in the white coat. That makes drawing conclusions about behaviors that affect health from self-reported records tricky.


Kusum Ailawadi, the Charles Jordan 1911 TU'12 Professor of Marketing at Tuck, has found a way around this problem -- at least with regard to diet. Ailawadi and her colleagues examined data on several years of household food purchases from a marketing database that tracks what people buy at the store by having them scan their groceries with a device at home.

Paired with information on the same consumers' health status and other demographics and data on the nutritional content of groceries, the researchers were able to track the link between factors such as income, food price, self-control, and health knowledge and the nutritional quality of their food purchases. "We know that recall is not accurate and we know people, especially obese people, are hesitant to admit to unhealthy eating," says Ailawadi. "We were interested in actual purchasing behavior."

The researchers were also able to study how food-buying patterns changed in the household following one member's diagnosis of Type 2 diabetes, a chronic disease strongly linked with obesity. The latter point is of particular interest to Ailawadi given the expanding obesity epidemic and the ensuing scrutiny of processed food companies' marketing practices.

According to the Centers for Disease Control and Prevention, the number of Americans with diabetes has more than tripled in the last 30 years to 20.9 million. As many as 95 percent of the cases are Type 2 diabetes and tens of millions more Americans are considered pre-diabetic, a situation that has helped lead to bans on trans fats and large servings of sugary drinks in New York City.

Some of the researchers' findings were expected. In families where the head of household is highly educated and interested in nutrition, purchases of fatty and sugary foods were lower than in others. But price had the greatest effect by far on the healthfulness of peoples' food purchases. In families where there was a Type 2 diabetes diagnosis, total purchases of sugary foods declined. Other results were more surprising. The study examined the performance of people with "high self-control," as defined by healthy practices such as regular exercise and infrequent consumption of fast food or late-night snacks. As expected, the self-controllers bought less junk food like sugary cola and potato chips. Yet they offset this benefit with greater quantity of "healthy foods" like yogurt and cereal, leading to greater overall consumption of calories and sugar. This paradox of consuming more because of a perception of healthy attributes is known as a "health halo bias."

"They're putting more of the healthy foods in their mouths," says Ailawadi. "They focus on quality and not on quantity: Is a food healthy or unhealthy? Once they categorize it as healthy they don't focus on how much of it they're eating."

The study also finds that households with high levels of education, nutrition interest, and self-control were no better at responding to a diabetes diagnosis than others, although high income spurred improved responses. Also, households where a woman was diagnosed with diabetes or where the patient was younger made healthier changes than households where a man or an older person was diagnosed.

In addition, consumption of fatty foods like processed meats and salty snacks increased in households following a Type 2 diabetes diagnosis -- even though doctors advise diabetics to cut both sugar and fat in their diets. As for sugar reduction, it came mainly from high-sugar colas and juices where low-sugar alternatives are easily available. Consumption of treats like cookies and ice cream did not decline following a diabetes diagnosis. "They taste good, they make you feel good," says Ailawadi. "The human palate loves the combination of fat and sugar so they are hard to resist. And it doesn't help that less unhealthy versions of these products are sold at a substantial price premium over the high fat/high sugar versions."

Shorter Bouts of High-Intensity Exercise Improve Physical Fitness

It is a commonly held perception that getting in shape and staying there requires hard work and hours upon hours of training. Now, new research from the Norwegian University of Science and Technology (NTNU) shows the opposite -- just four minutes of vigorous activity three times per week is enough to make previously inactive men fitter and more healthy.

Regular training improves maximal oxygen uptake (VO2max), which is a well-established measure of physical fitness. However, just how much exercise, and how intense that exercise should be to deliver the biggest benefit remains to be defined. Now, researchers from NTNU's KG Jebsen Centre of Exercise in Medicine/Cardiac Exercise Research Group have found that just three short high-intensity sessions (AIT) per week can make for substantial differences in the fitness of inactive men.

"Our data suggest that a single bout of AIT performed three times per week may be a time-efficient strategy to improve VO2max," says Arnt Erik Tjønna, a postdoctoral fellow at the centre and lead author of the study. Tjønna says one of the advantages of this approach is that it is easy for people to incorporate into their daily lives.

The researchers measured changes in VO2max and traditional cardiovascular risk factors in 24 inactive but otherwise healthy overweight men after they completed a 10-week training session that involved three weekly high-intensity interval sessions. One group of 13 followed a protocol that has previously shown to be effective, consisting of four intervals of 4 minutes of high intensity exercise at 90% of maximal heart rate (HRmax) interspersed with 3 minutes of active recovery at 70% HRmax (4-AIT), commonly known as 4x4 training.

The other group followed a protocol that consisted of one 4-minute interval at 90% HRmax (1-AIT). After training, VO2max increased by 10% in the group that had just one high-intensity session three times a week (1-AIT), while the group that followed the 4x4 regime increased its VO2max by 13%. Both groups saw decreases in their blood pressure, but the 1-AIT the group's blood pressures showed greater decreases than their 4-AIT counterparts for both systolic and diastolic readings.

Tjønna says while the results look promising, the number of study participants was small, which limits the scientists' ability to extrapolate their findings. He also noted that people who are active probably won't benefit as much as the inactive participants did from the 1-AIT training regime.

"It has to be noted that the subjects were previously inactive, and the same effect on physical fitness cannot be expected in active individuals," he said. "Nevertheless, since we know that more and more people are inactive and overweight, the kind of improvement in physical fitness that we saw in this study may provide a real boost for inactive people who are struggling to find the motivation to exercise."

Children of long-lived parents less likely to get cancer

For those whose mothers lived beyond 85, mortality rates were 40 per cent lower

The offspring of parents who live to a ripe old age are more likely to live longer themselves, and less prone to cancer and other common diseases associated with ageing, a study has revealed.

Experts at the University of Exeter Medical School, supported by the National Institute for Health Research Collaboration for Leadership in Applied Health Research and Care in the South West Peninsula (NIHR PenCLAHRC), led an international collaboration which discovered that people who had a long-lived mother or father were 24% less likely to get cancer. The scientists compared the children of long-lived parents to children whose parents survived to average ages for their generation.

The scientists classified long-lived mothers as those who survived past 91 years old, and compared them to those who reached average age spans of 77 to 91. Long-lived fathers lived past 87 years old, compared with the average of 65 to 87 years. The scientists studied 938 new cases of cancer that developed during the 18 year follow-up period.

The team also involved experts from the National Institute for Health and Medical Research in France (Institut national de la santé et de la recherche médicale), the University of Michigan and the University of Iowa. They found that overall mortality rates dropped by up to 19 per cent for each decade that at least one of the parents lived past the age of 65. For those whose mothers lived beyond 85, mortality rates were 40 per cent lower. The figure was a little lower (14 per cent) for fathers, possibly because of adverse lifestyle factors such as smoking, which may have been more common in the fathers.

In the study, published in the Journals of Gerontology: Series A, the scientists analysed data from a series of interviews conducted with 9,764 people taking part in the Health and Retirement Study. The participants were based in America, and were followed up over 18 years, from 1992 to 2010. They were interviewed every two years, with questions including the ages of their parents and when they died. In 2010 the participants were in their seventies.

Professor William Henley, from the University of Exeter Medical School, said: “Previous studies have shown that the children of centenarians tend to live longer with less heart disease, but this is the first robust evidence that the children of longer-lived parents are also less likely to get cancer. We also found that they are less prone to diabetes or suffering a stroke. These protective effects are passed on from parents who live beyond 65 – far younger than shown in previous studies, which have looked at those over the age of 80. Obviously children of older parents are not immune to contracting cancer or any other diseases of ageing, but our evidence shows that rates are lower. We also found that this inherited resistance to age-related diseases gets stronger the older their parents lived.”

Ambarish Dutta, who worked on the project at the University of Exeter Medical School and is now at the Asian Institute of Public Health at the Ravenshaw University in India, said: “Interestingly from a nature versus nurture perspective, we found no evidence that these health advantages are passed on from parents-in-law. Despite being likely to share the same environment and lifestyle in their married lives, spouses had no health benefit from their parents-in-law reaching a ripe old age. If the findings resulted from cultural or lifestyle factors, you might expect these effects to extend to husbands and wives in at least some cases, but there was no impact whatsoever.”

In analysing the data, the team made adjustments for sex, race, smoking, wealth, education, body mass index, and childhood socioeconomic status. They also excluded results from those whose parents died prematurely (ie mothers who died younger than 61 or fathers younger than 46).

Soda and illegal drugs cause similar damage to teeth

Addicted to soda? You may be shocked to learn that drinking large quantities of your favorite carbonated soda could be as damaging to your teeth as methamphetamine and crack cocaine use. The consumption of illegal drugs and abusive intake of soda can cause similar damage to your mouth through the process of tooth erosion, according to a case study published in the March/April 2013 issue of General Dentistry, the peer-reviewed clinical journal of the Academy of General Dentistry (AGD).

Tooth erosion occurs when acid wears away tooth enamel, which is the glossy, protective outside layer of the tooth. Without the protection of enamel, teeth are more susceptible to developing cavities, as well as becoming sensitive, cracked, and discolored.

The General Dentistry case study compared the damage in three individuals' mouths—an admitted user of methamphetamine, a previous longtime user of cocaine, and an excessive diet soda drinker. Each participant admitted to having poor oral hygiene and not visiting a dentist on a regular basis. Researchers found the same type and severity of damage from tooth erosion in each participant's mouth.

"Each person experienced severe tooth erosion caused by the high acid levels present in their 'drug' of choice—meth, crack, or soda," says Mohamed A. Bassiouny, DMD, MSc, PhD, lead author of the study.

"The citric acid present in both regular and diet soda is known to have a high potential for causing tooth erosion," says Dr. Bassiouny.

Similar to citric acid, the ingredients used in preparing methamphetamine can include extremely corrosive materials, such as battery acid, lantern fuel, and drain cleaner. Crack cocaine is highly acidic in nature, as well.

The individual who abused soda consumed 2 liters of diet soda daily for three to five years. Says Dr. Bassiouny, "The striking similarities found in this study should be a wake-up call to consumers who think that soda—even diet soda—is not harmful to their oral health."

AGD Spokesperson Eugene Antenucci, DDS, FAGD, recommends that his patients minimize their intake of soda and drink more water. Additionally, he advises them to either chew sugar-free gum or rinse the mouth with water following consumption of soda. "Both tactics increase saliva flow, which naturally helps to return the acidity levels in the mouth to normal," he says.

Coenzyme Q10 Improves Heart Failure Mortality

Coenzyme Q10 decreases all cause mortality by half, according to the results of a multicentre randomised double blind trial presented at Heart Failure 2013 congress. It is the first drug to improve heart failure mortality in over a decade and should be added to standard treatment, according to lead author Professor Svend Aage Mortensen (Copenhagen, Denmark).

Heart Failure 2013 is being held from 25-28 May in Lisbon, Portugal. It is the main annual meeting of the Heart Failure Association of the European Society of Cardiology.

Coenzyme Q10 (CoQ10) occurs naturally in the body and is essential to survival. CoQ10 works as an electron carrier in the mitochondria, the powerhouse of the cells, to produce energy and is also a powerful antioxidant. It is the only antioxidant that humans synthesise in the body.

CoQ10 levels are decreased in the heart muscle of patients with heart failure, with the deficiency becoming more pronounced as heart failure severity worsens. Statins are used to treat many patients with heart failure because they block the synthesis of cholesterol, but these drugs also block the synthesis of CoQ10, which further decreases levels in the body.

Double blind controlled trials have shown that CoQ10 improves symptoms, functional capacity and quality of life in patients with heart failure with no side effects. But until now, no trials have been statistically powered to address effects on survival.

The Q-SYMBIO study (2) randomised 420 patients with severe heart failure (New York Heart Association (NYHA) Class III or IV) to CoQ10 or placebo and followed them for 2 years. The primary endpoint was time to first major adverse cardiovascular event (MACE) which included unplanned hospitalisation due to worsening of heart failure, cardiovascular death, urgent cardiac transplantation and mechanical circulatory support. Participating centres were in Denmark, Sweden, Austria, Slovakia, Poland, Hungary, India, Malaysia and Australia.

CoQ10 halved the risk of MACE, with 29 (14%) patients in the CoQ10 group reaching the primary endpoint compared to 55 (25%) patients in the placebo group (hazard ratio=2; p=0.003). CoQ10 also halved the risk of dying from all causes, which occurred in 18 (9%) patients in the CoQ10 group compared to 36 (17%) patients in the placebo group (hazard ratio=2.1; p=0.01).

CoQ10 treated patients had significantly lower cardiovascular mortality (p=0,02) and lower occurrence of hospitalisations for heart failure (p=0.05). There were fewer adverse events in the CoQ10 group compared to the placebo group (p=0.073).

Professor Mortensen said: "CoQ10 is the first medication to improve survival in chronic heart failure since ACE inhibitors and beta blockers more than a decade ago and should be added to standard heart failure therapy."

He added: "Other heart failure medications block rather than enhance cellular processes and may have side effects. Supplementation with CoQ10, which is a natural and safe substance, corrects a deficiency in the body and blocks the vicious metabolic cycle in chronic heart failure called the energy starved heart."

CoQ10 is present in food, including red meat, plants and fish, but levels are insufficient to impact on heart failure. CoQ10 is also sold over the counter as a food supplement but Professor Mortensen said: "Food supplements can influence the effect of other medications including anticoagulants and patients should seek advice from their doctor before taking them."

Patients with ischaemic heart disease who use statins could also benefit from CoQ10 supplementation. Professor Mortensen said: "We have no controlled trials demonstrating that statin therapy plus CoQ10 improves mortality more than statins alone. But statins reduce CoQ10, and circulating CoQ10 prevents the oxidation of LDL effectively, so I think ischaemic patients should supplement statin therapy with CoQ10."

Latest Heath Research

Click on links for more info:

I drink and take an antacid - so I should be OK:

Frequent heartburn was positively associated with cancers of the throat and vocal cord among nonsmokers and nondrinkers: antacids, but not prescription medications, had a protective effect

I never use cinnamon, but I'm good on chocolate, red wine, and blueberries:

Cinnamon's potential ability to prevent Alzheimer's

Two compounds found in cinnamon –– cinnamaldehyde and epicatechin –– are showing some promise in the effort to fight Alzheimer's disease. According to George and Graves, the compounds have been shown to prevent the development of the filamentous "tangles" found in the brain cells that characterize Alzheimer's. Epicatechin, which is also present in other foods, such as blueberries, chocolate, and red wine, has proven to be a powerful antioxidant.

BUT:

Cinnamon and cinnamon-based products may be dangerous

“True," or Ceylon, cinnamon is expensive, so most breads, sticky buns and other products in the United States use dried cassia bark, or cassia cinnamon. Ceylon cinnamon contains very little coumarin, a naturally occurring substance that has been linked to liver damage in people sensitive to the substance. However, cassia cinnamon can contain larger amounts.

I eat a fair amount of fish and take lots of fish oil supplements:

Fish oil supplements may help fight against Type 2 diabetes

Fish oil may stall effects of junk food on brain

Fish oil may help the heart beat mental stress

The omega 3 fatty acids in fish oil have long been thought to protect against cardiovascular disease—so much so that the American Heart Association currently recommends eating at least two servings of fish a week, particularly fatty varieties rich in omega 3s.

I’m sticking pretty close to a Mediterranean Diet with added mixed nuts and olive oil:

Mediterranean Diet Boosts Aging Brain

A Mediterranean diet with added extra virgin olive oil or mixed nuts seems to improve the brain power of older people better than advising them to follow a low-fat diet.A Mediterranean diet is characterized by the use of virgin olive oil as the main culinary fat; high consumption of fruits, nuts, vegetables and pulses; moderate to high consumption of fish and seafood; low consumption of dairy products and red meat; and moderate intake of red wine.

I ordered these supplements (from Amazon) as soon as I read this:

Compound in Mediterranean diet makes cancer cells 'mortal'

New research suggests that apigenin, a compound abundant in the Mediterranean diet, takes away cancer cells' "superpower" to escape death. Parsley, celery and chamomile tea are the most common sources of apigenin, but it is found in many fruits and vegetables.

Maybe I should order this too:

Common Food Supplement Fights Degenerative Brain Disorders

Widely available in pharmacies and health stores, phosphatidylserine is a natural food supplement produced from beef, oysters, and soy. Proven to improve cognition and slow memory loss, it's a popular treatment for older people experiencing memory impairment. Now researchers have discovered that the same supplement improves the functioning of genes involved in degenerative brain disorders, including Parkinson's disease and Familial Dysautonomia (FD). In FD, a rare genetic disorder that impacts the nervous system and appears almost exclusively in the Ashkenazi Jewish population

I am trying to drink more coffee:

Consuming Coffee = Lower Risk of Liver Disease

This is good news:

Candy consumption frequency not linked to obesity or heart disease

Working my way back to physical fitness after recent forced layoff:

Exercise Lowers Risk Of Lung And Colorectal Cancer Among Middle Aged Men

New research conducted by researchers at the University of Vermont reveals that middle-aged men who engage in a lot of cardiovascular exercise are at a reduced risk of suffering from lung and colorectal cancer. In addition, those who exercise are less likely to die from prostate cancer (although their risk of contracting the disease remained the same).

Men who were physically fit at the time they developed cancer had a much higher survival rate and lower risk of dying from the cancers compared to men who were not fit. In fact, a 1MET increase in fitness was associated with a 14 percent reduced risk of dying from the cancer, as well as a 23 percent reduced risk of dying from cardiovascular disease. Exercise has been shown to have huge beneficial effects on people diagnosed with cancer and it's also been found to help minimize the risk recurrence, or another cancer developing.

I’m a little less likely to put sunblock on my arms and legs after reading this:

Sunshine could benefit health and prolong life

Exposing skin to sunlight may help to reduce blood pressure, cut the risk of heart attack and stroke – and even prolong life, a study suggests. The findings suggest that exposure to sunlight improves health overall, because the benefits of reducing blood pressure far outweigh the risk of developing skin cancer.

I don’t eat much fat or carbs, except at dinner, but I do get sleepy midday

Study links diet with daytime sleepiness and alertness in healthy adult

A new study shows that higher fat consumption was associated with increased objective daytime sleepiness, while higher carbohydrate intake was associated with increased alertness. There was no relationship between protein consumption and sleepiness or alertness. These findings were independent of the subjects’ gender, age, and body mass index as well as the total amount of sleep they were getting and their total caloric intake.

Soy and tomato combo may be effective in preventing prostate cancer

Tomatoes and soy foods may be more effective in preventing prostate cancer when they are eaten together than when either is eaten alone, said a University of Illinois study.

I don’t Kava, but I’m not particularly worried about it:

Kava significantly reduces the symptoms of people suffering anxiety

Calcium supplements linked to longer lifespans in women

A healthy lifestyle can help reduce the effects of job stress on coronary artery disease

Eating peppers and tomatoes may reduce risk of developing Parkinson's

Pets may help reduce your risk of heart disease

Exercise-related changes in estrogen metabolism may lower breast cancer risk

Parents who suck on their infants' pacifiers may protect their children against developing allergy

Whole walnuts and their extracted oil improve cardiovascular disease risk

Frequent heartburn may predict cancers of the throat and vocal cord

Frequent heartburn was positively associated with cancers of the throat and vocal cord among nonsmokers and nondrinkers, and the use of antacids, but not prescription medications, had a protective effect, according to data published in Cancer Epidemiology, Biomarkers & Prevention, a journal of the American Association for Cancer Research.

"Previous studies examining gastric reflux and cancers of the head and neck have generated mixed results," said Scott M. Langevin, Ph.D., postdoctoral research fellow at Brown University in Providence, R.I. "Most of those studies had either few numbers of cases or they were not adjusted for confounding factors. Ours is a large, population-based study with robust parameters that strongly suggests gastric reflux, which causes frequent heartburn, is an independent risk factor for cancers of the pharynx (throat) and larynx (vocal cord)."

Langevin and his colleagues identified 631 patients from a large group of individuals enrolled in a population-based, case-control study in the greater Boston area. Of the 631 participants, 468 had throat cancer and 163 had cancers of the vocal cord. An additional 1,234 individuals matched for age and gender with no prior history of cancer were recruited using town records to serve as controls for the study.

All participants completed a questionnaire on their history of heartburn, smoking and drinking habits, family history of cancer and sociodemographic information. Because some head and neck cancers are caused by infection with human papillomavirus 16 (HPV 16), the researchers tested for the presence of antigens to HPV 16 viral proteins in the blood of all participants.

Langevin and his colleagues found that among participants who were neither heavy smokers nor heavy drinkers, a history of frequent heartburn was linked to a 78 percent increased risk for cancers of the throat and vocal cord. They also found that among those who had frequent heartburn, taking antacids, but not prescription medications or home remedies, had a protective effect, with a 41 percent reduced risk for cancers of the throat and vocal cord. The protective effect of antacids was consistent, irrespective of the participants' smoking or drinking status, HPV 16 status or tumor site.

"Additional studies are needed to validate the chemopreventive effects of antacids among patients with frequent heartburn," said Langevin. "The identification of gastric reflux as a risk factor for throat and vocal cord cancers, however, may have implications in terms of risk stratification and identification of high-risk patients."

Cinnamon compounds' potential ability to prevent Alzheimer's

Cinnamon: Can the red-brown spice with the unmistakable fragrance and variety of uses offer an important benefit? The common baking spice might hold the key to delaying the onset of –– or warding off –– the effects of Alzheimer's disease.

That is, according to Roshni George and Donald Graves, scientists at UC Santa Barbara. The results of their study, "Interaction of Cinnamaldehyde and Epicatechin with Tau: Implications of Beneficial Effects in Modulating Alzheimer's Disease Pathogenesis," appears in the online early edition of the Journal of Alzheimer's Disease, and in the upcoming Volume 36, issue 1 print edition.

Alzheimer's disease is the most common form of dementia, a neurodegenerative disease that progressively worsens over time as it kills brain cells. No cure has yet been found, nor has the major cause of Alzheimer's been identified.

However, two compounds found in cinnamon –– cinnamaldehyde and epicatechin –– are showing some promise in the effort to fight the disease. According to George and Graves, the compounds have been shown to prevent the development of the filamentous "tangles" found in the brain cells that characterize Alzheimer's.

Responsible for the assembly of microtubules in a cell, a protein called tau plays a large role in the structure of the neurons, as well as their function.

"The problem with tau in Alzheimer's is that it starts aggregating," said George, a graduate student researcher. When for the protein does not bind properly to the microtubules that form the cell's structure, it has a tendency to clump together, she explained, forming insoluble fibers in the neuron. The older we get the more susceptible we are to these twists and tangles, Alzheimer's patients develop them more often and in larger amounts.

The use of cinnamaldehyde, the compound responsible for the bright, sweet smell of cinnamon, has proven effective in preventing the tau knots. By protecting tau from oxidative stress, the compound, an oil, could inhibit the protein's aggregation. To do this, cinnamaldehyde binds to two residues of an amino acid called cysteine on the tau protein. The cysteine residues are vulnerable to modifications, a factor that contributes to the development of Alzheimer's.

"Take, for example, sunburn, a form of oxidative damage," said Graves, adjunct professor in UCSB's Department of Molecular, Cellular, and Developmental Biology. "If you wore a hat, you could protect your face and head from the oxidation. In a sense this cinnamaldehyde is like a cap." While it can protect the tau protein by binding to its vulnerable cysteine residues, it can also come off, Graves added, which can ensure the proper functioning of the protein.

Oxidative stress is a major factor to consider in the health of cells in general. Through normal cellular processes, free radical-generating substances like peroxides are formed, but antioxidants in the cell work to neutralize them and prevent oxidation. Under some conditions however, the scales are tipped, with increased production of peroxides and free radicals, and decreased amounts of antioxidants, leading to oxidative stress.

Epicatechin, which is also present in other foods, such as blueberries, chocolate, and red wine, has proven to be a powerful antioxidant. Not only does it quench the burn of oxidation, it is actually activated by oxidation so the compound can interact with the cysteines on the tau protein in a way similar to the protective action of cinnamaldehyde.

"Cell membranes that are oxidized also produce reactive derivatives, such as Acrolein, that can damage the cysteines," said George. "Epicatechin also sequesters those byproducts."

Studies indicate that there is a high correlation between Type 2 diabetes and the incidence of Alzheimer's disease. The elevated glucose levels typical of diabetes lead to the overproduction of reactive oxygen species, resulting in oxidative stress, which is a common factor in both diabetes and Alzheimer's disease. Other research has shown cinnamon's beneficial effects in managing blood glucose and other problems associated with diabetes.

"Since tau is vulnerable to oxidative stress, this study then asks whether Alzheimer's disease could benefit from cinnamon, especially looking at the potential of small compounds," said George.

Although this research shows promise, Graves said, they are "still a long way from knowing whether this will work in human beings." The researchers caution against ingesting more than the typical amounts of cinnamon already used in cooking.

If cinnamon and its compounds do live up to their promise, it could be a significant step in the ongoing battle against Alzheimer's. A major risk factor for the disease –– age –– is uncontrollable. In the United States, Alzheimer's presents a particular problem as the population lives longer and the Baby Boom generation turns gray, leading to a steep rise in the prevalance of the disease. It is a phenomenon that threatens to overwhelm the U.S. health care system. According to the Alzheimer's Association, in 2013, Alzheimer's disease will cost the nation $203 billion.

"Wouldn't it be interesting if a small molecule from a spice could help?" commented Graves, "perhaps prevent it, or slow down the progression."

Fish oil supplements may help fight against Type 2 diabetes

Widely-used fish oil supplements modestly increase amounts of a hormone that is associated with lower risk of diabetes and heart disease, according to a study accepted for publication in The Endocrine Society's Journal of Clinical Endocrinology & Metabolism (JCEM).

Fish oil supplements, also called omega 3 fatty acid capsules, raise levels of adiponectin in the bloodstream. Adiponectin is an important hormone that has beneficial effects on metabolic processes like glucose regulation and the modulation of inflammation. In long-term human studies, higher levels of adiponectin are associated with lower risks of type 2 diabetes and coronary heart disease.

"While prior animal studies found fish oil increased circulating adiponectin, whether similar effects apply in humans is not established," said the study's lead author, Jason Wu, PhD, of the Harvard School of Public Health. "By reviewing evidence from existing randomized clinical trials, we found that fish oil supplementation caused modest increases in adiponectin in the blood of humans."

The meta-analysis reviewed and analyzed results from 14 randomized, placebo-controlled clinical trials. In total, 682 subjects were treated with fish oil, and 641 were given placebos – most commonly olive and sunflower oils. In those taking fish oil, adiponectin levels increased by 0.37 ug/mL. The results also suggested the effect of fish oil on adiponectin differed substantially across the trials, suggesting that fish oil supplementation may have stronger influence on adiponectin in some populations and weaker effects in others.

This is the first study to pool data from previous trials to suggest that fish oil consumption increases adiponectin in humans. The findings quantify the potential impact of fish oil on adiponectin level, and highlight the need to further investigate populations that may particularly benefit from fish oil supplementation.

"Although higher levels of adiponectin in the bloodstream have been linked to lower risk of diabetes and coronary heart disease, whether fish oil influences glucose metabolism and development of type 2 diabetes remains unclear," said Wu. "However, results from our study suggest that higher intake of fish oil may moderately increase blood level of adiponectin, and these results support potential benefits of fish oil consumption on glucose control and fat cell metabolism."

Despite the uncertainty about the effectiveness of fish oil on cardiovascular and metabolic diseases, about 37 percent of adults and 31 percent of children nationwide use omega-3 supplements, according to the 2007 National Health Interview Survey from the National Institutes of Health's National Center for Complementary and Alternative Medicine (NCCAM).

Fish oil may help the heart beat mental stress

The omega 3 fatty acids in fish oil have long been thought to protect against cardiovascular disease—so much so that the American Heart Association currently recommends eating at least two servings of fish a week, particularly fatty varieties rich in omega 3s. However, the mechanism behind this protective effect still remains a mystery.

In a new study, scientists led by Jason R. Carter of Michigan Technological University shed light on this phenomenon by providing evidence that fish oil might specifically counteract the detrimental effects of mental stress on the heart. Their findings show that volunteers who took fish oil supplements for several weeks had a blunted response to mental stress in several measurements of cardiovascular health, including heart rate and muscle sympathetic nerve activity (MSNA), part of the "fight or flight" response, compared to volunteers who took olive oil instead. The results may explain why taking fish oil could be beneficial to the heart and might eventually help doctors prevent heart disease in select populations.

The article is entitled "Fish Oil and Neurovascular Reactivity to Mental Stress in Humans." It appears in the May edition of the American Journal of Physiology – Regulatory, Integrative, and Comparative Physiology, published by the American Physiological Society. It is available online at http://bit.ly/10j0CSS

Methodology

Carter and his colleagues worked with 67 adult volunteers. At the beginning of the study, each volunteer underwent a battery of tests to assess cardiovascular function, including heart rate, blood pressure, MSNA, and blood flow through the forearm and calf. These tests were performed first when the volunteers were at rest, and then again while they were performing a mental arithmetic test while the investigator encouraged them to hurry, a situation designed to induce acute mental stress. The study subjects were then nearly equally assigned to take either 9 grams of fish oil per day or 9 grams of olive oil, a placebo that hasn't been shown to have the same beneficial cardiovascular effects as fish oil. None of the volunteers were aware of which supplement they were taking. After 8 weeks of this intervention, the study subjects underwent the same tests again.

Results

The researchers found that test results didn't change between the two groups of study subjects when they were at rest. However, results for the volunteers who took fish oil and those who received the placebo differed significantly for some of the tests during the mental stress. Those in the fish oil group showed blunted heart rate reactivity while they were stressed compared to those who took olive oil. Similarly, the total MSNA reactivity to mental stress was also blunted in the fish oil group.

Importance of the Findings

These results show that fish oil could have a protective effect on cardiovascular function during mental stress, a finding that adds a piece to the puzzle on why taking fish oil helps the heart stay healthy, the authors suggest. Future studies might focus on the effects of taking fish oil for longer time periods and examining this effect on older populations or people with cardiovascular disease.

"Overall," the study authors say, "the data support and extend the growing evidence that fish oil may have positive health benefits regarding neural cardiovascular control in humans and suggest important physiological interactions between fish oil and psychological stress that may contribute to disease etiology."

Calcium supplements linked to longer lifespans in women

Calcium-rich diet and supplements provide similar benefits

Taking a calcium supplement of up to 1,000 mg per day can help women live longer, according to a study whose lead author was Lisa Langsetmo, a Ph.D. Research Associate at McGill University, and whose senior author was Prof. David Goltzman, Division of Endocrinology and Metabolism in the Department of Medicine of the Faculty of Medicine and researcher in the Musculoskeletal Disorders axis at the Research Institute of the McGill University Health Centre (RI-MUHC).Their findings are published in the Journal of Clinical Endocrinology & Metabolism (JCEM).

Calcium, an essential nutrient for bone health, is commonly found in dairy products as well as vitamins. Although calcium is an essential nutrient for bone health, past studies have linked calcium supplements to heart disease risk. The researchers, located at universities across the country, analyzed data from the large-scale Canadian Multicentre Osteoporosis Study (CaMos) seeking to determine whether calcium and vitamin D intake were associated with overall increased risk of death.

"We found that daily use of calcium supplements in women was associated with a lower risk of death, irrespective of cause," said the study's lead author, Prof. Goltzman, Director, Calcium Research Laboratory at McGill. "The benefit was seen for women who took doses of up to 1,000 mg per day, regardless of whether the supplement contained vitamin D."

The longitudinal study of participants living in or near 9 cities across Canada monitored the health of 9,033 Canadians between 1995 and 2007. During that period, 1,160 participants died. Although the data showed women who took calcium supplements had a lower mortality risk, there was no statistical benefit for men. The study found no conclusive evidence that vitamin D had an impact on mortality.

"Higher amounts of calcium were potentially linked to longer lifespans in women, regardless of the source of the calcium," says Goltzman. "In other words, the same benefits were seen when the calcium came from dairy foods, non-dairy foods or supplements."

Common Food Supplement Fights Degenerative Brain Disorders

Widely available in pharmacies and health stores, phosphatidylserine is a natural food supplement produced from beef, oysters, and soy. Proven to improve cognition and slow memory loss, it's a popular treatment for older people experiencing memory impairment. Now a team headed by Prof. Gil Ast and Dr. Ron Bochner of Tel Aviv University's Department of Human Molecular Genetics has discovered that the same supplement improves the functioning of genes involved in degenerative brain disorders, including Parkinson's disease and Familial Dysautonomia (FD).

In FD, a rare genetic disorder that impacts the nervous system and appears almost exclusively in the Ashkenazi Jewish population, a genetic mutation prevents the brain from manufacturing healthy IKAP proteins — which likely have a hand in cell migration and aiding connections between nerves — leading to the early degeneration of neurons. When the supplement was applied to cells taken from FD patients, the gene function improved and an elevation in the level of IKAP protein was observed, reports Prof. Ast. These results were replicated in a second experiment which involved administering the supplement orally to mouse populations with FD.

The findings, which have been published in the journal Human Molecular Genetics, are very encouraging, says Prof. Ast. "That we see such an effect on the brain — the most important organ in relation to this disease — shows that the supplement can pass through the blood-brain barrier even when administered orally, and accumulate in sufficient amounts in the brain."

Slowing the death of nerve cells

Already approved for use as a supplement by the FDA, phosphatidylserine contains a molecule essential for transmitting signals between nerve cells in the brain. Prof. Ast and his fellow researchers decided to test whether the same chemical, which is naturally synthesized in the body and known to boost memory capability, could impact the genetic mutation which leads to FD.

Researchers applied a supplement derived from oysters, provided by the Israeli company Enzymotec, to cells collected from FD patients. Noticing a robust effect on the gene, including a jump in the production of healthy IKAP proteins, they then tested the same supplement on mouse models of FD, engineered with the same genetic mutation that causes the disease in humans.

The mice received the supplement orally, every two days for a period of three months. Researchers then conducted extensive genetic testing to assess the results of the treatment. "We found a significant increase of the protein in all the tissues of the body," reports Prof. Ast, including an eight-fold increase in the liver and 1.5-fold increase in the brain. "While the food supplement does not manufacture new nerve cells, it probably delays the death of existing ones," he adds.

Therapeutic potential for Parkinson's

That the supplement is able to improve conditions in the brain, even when given orally, is a significant finding, notes Prof. Ast. Most medications enter the body through the blood stream, but are incapable of breaking through the barrier between the blood and the brain.

In addition, the researchers say the supplement's positive effects extend beyond the production of IKAP. Not only did phosphatidylserine impact the gene associated with FD, but it also altered the level of a total of 2400 other genes — hundreds of which have been connected to Parkinson's disease in previous studies.

The researchers believe that the supplement may have a beneficial impact on a number of degenerative diseases of the brain, concludes Prof. Ast, including a major potential for the development of new medications which would help tens of millions of people worldwide suffering from these devastating diseases.