In the largest study yet of the association between vitamin D and respiratory infections, people with the lowest blood vitamin D levels reported having significantly more recent colds or cases of influenza. The risks were even higher for those with chronic respiratory disorders such as asthma.
Vitamin C has been used for the prevention of colds for decades but little scientific evidence supports its effectiveness. In contrast, evidence has accumulated that vitamin D plays a key role in the immune system. Wintertime deficiency of vitamin D, which the body produces in response to sunlight, has been implicated in the seasonal increase in colds and ‘flu, and previous small studies have suggested an association between low blood levels of vitamin D and a higher risk of respiratory infections.
The newest study analyzed blood levels of vitamin D from almost 19,000 adult and adolescents, selected to be representative of the overall U.S. population. A summary of the study can be found at: https://archinte.ama-assn.org/cgi/content/abstract/169/4/384
VITAMIN PREVENTS BABY BRAIN DISORDER
Researchers say taking a special vitamin supplement during pregnancy could prevent hydrocephalus (one of the most common birth brain defects) which involves excessive accumulation of cerebrospinal fluid in the cavities of the baby’s brain. Tests on rats showed that a combination of folates dramatically reduced the rates of hydrocephalus. In fact, they even seemed to work after the condition already had started to develop.
But the work, published in the March 2009 edition of the Journal of Neuropathology and Experimental Neurology, is still at an early stage. The team from the universities of Manchester and Lancaster hope to get permission to start clinical trials in pregnant women with babies diagnosed with hydrocephalus. The folate supplement itself is not currently available; so researchers are seeking the support of a company willing to produce it as a pill.
At present hydrocephalus affects one in 1,000 live births. There is no satisfactory treatment for it other than surgical diversion of the fluid through a tube, known as a shunt, from the brain to the abdomen or heart. However, shunts are permanent and prone to infection and blockage, which means patients may require several operations during their lifetime.
VEGETARIAN DIET PROTECTS AGAINST MOST CANCERS
A vegetarian diet may help to protect against cancer, a UK study suggests. Analysis of data from 52,700 men and women showed that those who did not eat meat had significantly fewer cancers overall than those who did. But surprisingly, the researchers also found a higher rate of colorectal cancer (a disease linked with eating red meat) among the vegetarians.
Writing in the March 16, 2009 issue of American Journal of Clinical Nutrition, the team said the findings warranted further research. Although it’s widely recommended that people eat five portions of fruit and vegetables a day to reduce their risk of cancer and other diseases, there is very little evidence looking specifically at a vegetarian diet.
The study suggests there might be some reduction in many cancers in vegetarians and fish-eaters. In the latest study, researchers looked at men and women aged 20 to 89 recruited in the UK in the 1990s. They divided participants into meat-eaters, fish-eaters, vegetarians and vegans.
During follow-up, there were fewer cancers than would be expected in the general sampling population, probably because they were a healthier than average group of people.
But there was a significantly lower incidence of all cancers among the fish-eaters and vegetarians compared with the meat-eaters.
For colorectal cancer, however, that trend was reversed with vegetarians having a significantly higher incidence of the condition than the other groups. The researchers were surprised at the finding, which contradicts previous evidence linking eating lots of red meat with this disease. The study doesn’t support the idea that vegetarians would have lower rates of colorectal cancer and this requires further study.
When you look at the detail of their diets, the meat-eaters, to which the vegetarians in this group were compared, are eating only moderate amounts of meat each day, well within the recommendations. So colorectal cancer may be found to be linked only to large intakes of meat.
Both groups also just about met the recommendation to eat at least five portions of fruits and vegetables a day.
NEWS NOTES
PEA PROTEIN HELPS BLOOD PRESSURE, KIDNEY DISEASE
Very new research from Winnipeg, Manitoba, has just found that proteins in the common garden pea may provide a natural remedy against high blood pressure and chronic kidney disease (CKD). The pea protein could be used as a natural food product such as an additive or dietary supplement to help the millions of people worldwide that suffer from these conditions, suggested the researchers.
Rotimi Aluko, PhD, food chemist at the University of Manitoba in Winnipeg, presented the findings at the American Chemical Society’s 237th National Meeting which took place March 22 – 26 in Salt Lake City, Utah.
Hypertension or high blood pressure is a major risk factor for people with chronic kidney disease (CKD). Estimates suggest that the number of people with CKD is on the rise, now standing at 13% of North American adults. This compares with 10% in the 1990s. CKD is difficult to treat, and many patients progress to “end-stage” kidney disease and have to have dialysis or a kidney transplant.
Peas have long held prime position as “nutrition superstars.” They contain a healthy amount of protein, fibre and vitamins and come in a “low-fat, cholesterol-free package.”
The yellow garden pea is a variety used in many parts of the world and is popular with vegetarians, being a great basis for a soup and eastern dishes like dal, where the peas are cooked to a thick puree and flavoured with spices.
Aluko told Vitality that: “In people with high blood pressure, our protein could potentially delay or prevent the onset of kidney damage.” It could also help people with kidney disease live longer by helping them maintain their blood pressure, he added.
For the study, the team extracted pea protein hydrolysate from the yellow garden pea and fed a small dose each day to laboratory rats bred to have a severe type of kidney disease called polycystic kidney disease. After 8 weeks, the rats on the pea protein diet showed a 20% drop in blood pressure compared to diseased rats that had been fed a normal diet. This is significant because a majority of CKD patients actually die from cardiovascular complications that arise from the high blood pressure associated with kidney malfunction.
In both rats and humans, polycystic kidney disease severely reduces the output of urine, preventing the kidneys from being able to rid the body of toxins. In this study, the rats fed on pea extract showed a 30% increase in urine production, restoring it to within normal levels.
Aluko called this a “huge improvement,” and said the rats showed no adverse side effects from eating the pea protein. The researchers now hope to test the pea protein on humans with mild hypertension. Speculating on how the pea protein achieves the effects they found, the researchers suggested it stimulates the production of COX-1, a protein that boosts kidney function, but they don’t know for sure.
However, eating yellow peas in their natural state won’t give you the same health benefits as the pea protein they extracted in the lab, which can only be activated with special enzymes. If the human trials are successful, the researchers envisage their special protein being commercially available within the next two to three years. The extract could be made into pill form or into powder for adding to food and drinks.
The research was funded through the Canadian government’s Advanced Foods and Materials Network of Centre of Excellence (AFMnet). Nutri-Pea Ltd, a private Canadian company that specializes in making food products from yellow peas, also took part in the project.
Newsnotes
Healthnotes
Don’t cook garlic unless you let it sit.
Research suggests that the potential cancer-fighting properties of garlic’s alliinase are 90 per cent blocked by heating. So if you don’t want to chow down on raw garlic, how can you cook with it and still benefit from the anti-carcinogenic activity many believe it offers? Simple, Let it sit for a while. The alliinase is only activated once the garlic has been crushed, chopped or chewed and exposed to air. But the longer after being chopped up, that garlic is allowed to sit before it’s heated, the more alliinase compounds are formed. And if you allow more of these compounds to form—over say, 10 minutes—more of them will be around to survive the cooking process.
Nursing or ‘on the bottle’?
Myth: The traditional wisdom is that having a drink helps a nursing mom produce more milk.
Truth: Researchers in Philadelphia found that alcohol may actually hinder lactation in some women. Breastfeeding mothers made 13 per cent less milk when they drank alcohol in orange juice shortly before nursing than when they had plain OJ. The alcohol content of the mixed drink was equivalent to that of two glasses of wine.
Setting the record straight: brown sugar
Myth: Brown sugar is better for your health than regular white sugar.
Truth: There are numerous varieties and the darker versions are always seen as being less harmful to health. But sugar is sugar. The only difference between white and brown versions is that brown sugar includes a tiny amount of molasses, added for the sole purpose of giving color. Any nutrients in the molasses are too insignificant to measure.
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