Evan Watson, NatureCity author & contributor

A new test can detect the onset of Alzheimer’s in its earliest stages, before dementia symptoms appear and widespread damage occurs, according to the findings of a study published in the March 2009 issue of Annals of Neurology.
Researchers from the University of Pennsylvania School of Medicine, evaluated the spinal fluid of 410 individuals between 55 and 90 years of age. A newly created standardized test was used to analyze the levels of two Alzheimer’s-related proteins in spinal fluid.

The researchers found that low levels of the amyloid beta protein in spinal fluid indicated a higher risk of developing Alzheimer’s. They presume the amyloid beta protein is accumulating in the brain as plaque, preventing it from reaching the spinal column.
They also found that high levels of another protein called tau in spinal fluid were associated with a higher Alzheimer’s risk. The release of this protein is thought to be the result of dying nerve cells, which discharge their contents as they expire.

Using this new test, the team was able to accurately predict which individuals would develop Alzheimer’s 87 percent of the time.

Furthermore, the test was able to rule out the onset of the disease in 95.2 percent of the participants. The researchers note that the results of this study are important because the best way to improve Alzheimer’s and minimize damage is by catching the disease early on, when there is more brain function there to preserve.

An estimated 26 million people currently suffer from Alzheimer’s globally and this number is expected to rise to a whopping 106 million by 2050. The identification of these important biomarkers of Alzheimer’s may help researchers develop better strategies for stopping the progression of the disease.

Evan Watson, NatureCity author & contributor

Women who consume more mushrooms and green tea may have a significantly lower risk of developing breast cancer, according to the results of a study published in the March 2009 edition of the International Journal of Cancer.

The case-controlled study, conducted by researchers from the University of Western Australia in Perth, followed more than 2,000 women between the ages of 20 and 87 from southeast China.

The researchers compared the diets of 1,009 women diagnosed with breast cancer to an equal number of women without cancer. Using a detailed dietary questionnaire, the researchers were able to determine how often the participants ate specific foods and drank certain beverages.

After controlling for variables such as weight, education level, exercise frequency and smoking habits, the researchers found that women who ate the most fresh mushrooms (10 grams daily) had nearly a 2/3 decrease in breast cancer risk compared to those who ate the least (less than 4 grams daily.)

Furthermore, those who ate 4 grams or more of dried mushrooms per day had half the cancer risk of non-consumers.

Even more impressive was the fact that women who consumed mushrooms regularly and drank green tea had an 82 to 89 percent decrease in breast cancer risk compared to the women who consumed neither.

The researchers note that since this is the first study to analyze the link between mushroom and green tea consumption and cancer risk, more research is necessary to verify these positive results.

The breast cancer rate in China is around 4-5 times lower than most developing countries. This study provides some evidence that the high consumption of antioxidant rich green tea and tumor fighting mushrooms may play a large role in this lowered risk.

Sarah McGowan-Freije, NatureCity author & contributor

      A study appearing in the March 2009 issue of the International Journal of Food Microbiology found that coffee may increase the “good” bacteria in the gut called Bifidobacterium.

Researchers from the Nestlé Research Center in Lausanne, Switzerland recruited 16 healthy adult volunteers aged between 21 and 57 with no history of gastrointestinal problems.

For a period of three weeks prior to the study, participants were asked not to consume any yogurts, probiotics, fermented milk, or whole grain products.

For an additional three weeks, the volunteers drank three cups of instant coffee daily. The researchers took fecal samples at the beginning and end of the “coffee treatment” period.

The researchers found that following the 3 weeks of coffee consumption, the numbers of Bifidobacterium in the gut increased. The most dramatic increases were observed among volunteers with the lowest levels of the bacteria at the start of the study.

Bifodobacterium are one of the major genera of bacteria that make up the gut flora. They aid in digestion, are associated with a lower incidence of allergies and also prevent some forms of tumor growth.

The researchers note that further research is necessary in order to determine which specific components in coffee are responsible for the increase.

While the specific gut benefits of coffee have yet to be identified, a large body of previous research has highlighted other benefits derived from coffee.

A study published this year in the Journal of Alzheimer’s Disease found that drinking 3-5 cups of coffee per day during mid life was associated with a 65% decrease in dementia risk.

Additional studies have shown that people who drink coffee regularly are up to 80% less likely to develop Parkinson’s. Furthermore, coffee has also been shown to reduce the risk of diabetes, cirrhosis and oral cavities.

Evan Watson, NatureCity author & contributor

A study published in the March 2009 issue of the journal Molecular Nutrition and Food Research found that the polyphenols in Chardonnay grape seeds may protect against oxidative stress linked to obesity.

Polyphenols are antioxidant rich compounds found naturally in plants. The strong antioxidant properties of these compounds allow them to decrease damaging oxidation processes in the body by neutralizing destructive free radicals.

For the study, researchers from the University of Montpellier in France separated hamsters into three diet groups.

The first group received a standard diet, the second group was fed a high-fat diet, and the third group received a high-fat diet plus a grape seed extract containing polyphenols.

After 12 weeks, the hamsters on the high-fat diet had increased abdominal fat compared to the hamsters on the standard diet.

However, the hamsters in the grape seed extract group did not have any increase in abdominal fat.

The researchers also found higher increases in blood sugar, triglycerides, insulin and insulin resistance among the hamsters in the high-fat diet group compared to the hamsters in the grape seed supplement group.

Levels of oxidative stress were also 74 percent lower for the hamsters in the high fat plus supplement group compared to the high fat diet only group.

Finally, levels of a protein called Adiponectin were 61 percent lower among the animals receiving the supplements. Adiponectin is a protein hormone associated with a number of metabolic processes, and levels are inversely related to body fat levels.

Lead researcher Dr. Jean-Max Rouanet says these findings suggest that polyphenols may have an anti-obesity effect.

Further human studies are necessary in order to confirm these results.

Polyphenols have already been shown to decrease the risk of certain cancers and neurodegenerative diseases as well as help balance blood sugar levels.

Evan Watson, NatureCity author & contributor

Scientists at the University of Copenhagen, in Denmark, have found that a new “Nordic Diet” may be healthier than the much touted Mediterranean diet.

Based on these new findings, the Denmark researchers are formulating a “New Nordic Diet” with the goal of combating obesity and pushing the public to eat more locally grown foods in northern climates.

The Nordic diet includes a high intake of antioxidant berries as well as cabbage, salmon, herring, elk, rapeseed oil and rye. These foods are all extremely healthy, but are not currently part of most everyday diets.

The Mediterranean diet is built around the consumption of fresh fruits, vegetables, olive oil and fish, and limited dairy, red meat, and saturated fats. It has experienced international popularity due to its health benefits, including lower levels of cardiovascular disease, obesity and certain types of cancer.

The Danish researchers have discovered that a diet based on ingredients local to Nordic countries may be even healthier than the Mediterranean diet, and much more sustainable in Northern climates.

Omega-3 rich fish and rapeseed oil (even higher in omega-3s than olive oil) are a large staple in the Nordic diet. Omega-3s have been shown to improve heart health and cognitive function, lower cholesterol and support healthy eyes.

Other health benefits of the Nordic diet come from the rich source of antioxidants from various wild berries like cowberries and blueberries.
The diet also contains a high level of other essential vitamins like vitamin K (from kale and Brussels sprouts) and Vitamin E (from rapeseed oil).

The researchers will use the diet in an intervention study involving approximately 1,600 school children. At the conclusion of the study, the researchers plan to use their findings to encourage increased consumption of these local foods in the community at large.

According to lead researcher Arne Astrup, foods native to almost every region in the world carry health benefits but have seen a decrease in consumption due to fast food, mass agriculture, and heavy importation of foreign foods. He hopes this study will show people that eating fresh, local foods is almost always the healthier and more economical choice.

Evan Watson, NatureCity author & contributor

New findings presented at the Conference on Cardiovascular Disease Epidemiology and Prevention in Palm Harbor, Florida (March 2009) showed that people who get fewer than six hours of sleep at night are prone to abnormal blood sugar levels, putting them at higher risk of developing diabetes.

A group of U.S. researchers used data from a six year study involving 1,455 participants who were diabetes free. The study, known as the Western New York Study, was designed to investigate the relationship between alcohol consumption and cardiovascular disease risk.

After reviewing the data from that trial, researchers identified a small subset of participants who met their study requirements.

They found 91 participants whose blood sugar levels rose during the six year study and compared them with up to three controls who were individually matched based on age, gender, race and glucose measurements at baseline.

After adjusting for a number of outside factors like age, obesity, high blood pressure, family history of diabetes the researchers found that individuals who got less than 6 hours of sleep nightly were almost 5 times more likely to develop abnormal blood sugar levels.

The study found no difference in glucose levels or increased diabetes risk among individuals with more than six hours of sleep a night, supporting the U.S. Centers for Disease Control and Prevention’s recommendation of 7-9 hours of sleep per night for adults.

Beyond the possible increase in diabetes risk, lack of sleep has also been shown to have other potentially negative affects including high blood pressure, increased stroke risk, increased risk of depression and a general decrease in alertness.

Evan Watson, NatureCity author & contributor

According to a study published in the March 2009 edition of the British Journal of Nutrition calcium supplementation may help obese people lose weight.

Researchers from University Laval in Quebec, Canada recruited 63 overweight women with an average age of 43. All of the women had an average daily calcium intake less than 800mg.

The women took part in a 15 week weight loss program combined with either calcium and vitamin D supplementation (1,200 mg calcium and 10 micrograms vitamin D) or a placebo.

Initially the researchers didn’t find that the supplement group lost any more weight than the placebo group. However, when they analyzed only women with low calcium levels at the beginning of the study (less than 600 mg daily) they found that those in the supplementation group lost an average of 13 pounds while those in the placebo group only lost an average of 2 pounds.

The researchers note that these findings provide compelling evidence that sufficient calcium intake is likely a key factor in the success of any weight loss program.

The results also appear to support an earlier trial published in the August 2008 issue of the journal Nutrition. That study found that participants who consumed the lowest amount of calcium per day (under 265 mg per day) were 24 percent more likely to be obese than those who consumed the highest amounts (594mg per day).

According to the World Health Organization (WHO) and the International Obesity Task Force, nearly a quarter of U.S. citizens and almost 300 million people worldwide suffer from obesity today.

Given that some estimates indicate only 20 percent of Americans consume the recommended 1,000mg of calcium daily, it appears calcium deficiency may be a contributing factor to this epidemic.

Consuming more low fat and non-fat dairy products, like yogurt and skim milk, are easy ways to boost your daily dose of calcium because they are relatively inexpensive and easily absorbable.

Evan Watson, NatureCity author & contributor

According to a study published in the March 2009 issue of the Journal of Nutrition, increasing your consumption of calcium and vitamin D may significantly improve insulin levels and protect against diabetes.

For the study, researchers from Harvard School of Public Health analyzed date on 51,528 healthy men that took part in the Health Professionals Follow-up Study and 238,000 women from the Nurse’s Health Study.

As part of those studies, participants total intake of vitamin D, calcium and C-peptide levels were measured. C-peptide is an amino acid called which is commonly used to determine insulin levels.

According to the researchers, men with the highest vitamin D intake had 20% lower C-peptide levels when compared to those with the lowest intake. No association was observed in women.

When researchers looked at calcium consumption they found that men with the highest intake had a 17% reduction in C-peptide levels, and women with the highest intake had a 20% reduction when compared to those with the lowest intake.

Finally, when the researchers looked at both calcium and vitamin D together they found that the highest levels were associated with a 35% reduction in C-peptide levels among men and a 12% reduction among women when compare to those with the lowest intake.

High C-peptide levels indicate elevated insulin production. This is usually the result of high blood sugar levels or insulin resistance, both of which are key risk indicators for diabetes.

In addition to providing protection against diabetes, calcium and vitamin D are also associated with a number of other health benefits.

Vitamin D has been shown to protect against mental decline and lower blood pressure. Calcium has been shown to aid bone health, help with weight loss, skin health, and reducing the risk of ccolorectal cancer and stroke. Some studies have even suggested that calcium intake is associated with longevity.
Both play a key role in supporting healthy bones.

Evan Watson, NatureCity author & contributor

According to a study published in the March 2009 issue of Clinical Immunology, a certain compound found in broccoli may help prevent respiratory inflammation associated with asthma and nasal allergies.

The compound, called sulforaphane, is found in the highest concentrations in broccoli sprouts, but is also present in other cruciferous vegetables like kale, cabbage, and Brussels sprouts.

Sulforaphane has been shown to increase the production of antioxidant enzymes in the airway that protect against free radicals like reactive oxygen species (also known as ROS), which are linked to tissue damage and inflammation in the respiratory system.

The recent study included 65 healthy, non-smoking volunteers from the UCLA campus and surrounding area. Each participant received varying doses of either broccoli or alfalfa sprouts for a period of three days.

Alfalfa sprouts were used as the placebo because they are similar in taste, looks, and texture, but do not contain sulforaphane.

At the end of the study period, researchers from UCLA’s David Geffen School of Medicine took nasal fluid samples from each participant to determine the amount of antioxidant enzymes in their nasal airways.

They found a 2 to 3 fold increase in antioxidant enzymes among the participants who consumed the broccoli sprouts compared to the alfalfa group, which saw no increase.

In addition, researchers note that sulforaphane also appears to stimulate a broad array of antioxidant enzymes and may help protect against the harmful effects of indoor and outdoor air pollution.

Evan Watson, NatureCity author & contributor

A recent study from researchers in the Netherlands found that supplementing with B vitamins may improve the health of people with celiac disease – although their findings are also important for those without the disease.

The study, published in the March 2009 issue of the World Journal of Gastroenterology, found that daily supplements of vitamin B6, B12 and folic acid significantly lowered levels of an amino acid called homocysteine.

While people with celiac disease (intolerance to wheat or gluten) are at particularly high risk for elevated homocysteine levels, the amino acid can also create a number of problems in those without the disease.

Homocysteine is a normal byproduct of metabolism. Even in those without celiac disease, high levels are associated with an increased risk for heart disease, heart attack and stroke as well as cognitive decline.

For the study, researchers recruited 51 people with celiac disease and 50 healthy controls between the ages of 18 and 63 years old.

Of the participants with celiac disease, half reported taking B vitamins daily. None of the healthy controls took B vitamins.

After analyzing blood samples, the researchers found that those who took B vitamin supplements had homocysteine levels 36% lower than those who didn’t, or the healthy controls.

This study seems to add support to several previous trials that show a combination of vitamin B6, B12 and folic acid can drastically reduce homocysteine levels.

Lowering homocysteine isn’t the only health benefit attributed to B vitamins. They have also been shown to protect against macular degeneration and may also protect against certain cancers.