A study in young adult women links high blood levels of vitamin C with lower blood pressure. This “strongly suggests that vitamin C is specifically important in maintaining a healthy blood pressure,” said lead author Dr. Gladys Block, of the University of California, Berkeley, in an interview with News Briefs.
Previous research linked high plasma levels of vitamin C with lower blood pressure among middle-age and older adults, typically those with higher than optimal blood pressure readings, Block and colleagues report in the December 17, 2009 issue of Nutrition Journal.
The current study involved 242 black and white women, between 18 and 21 years old, with normal blood pressures, who were participants in the National Heart, Lung and Blood Institute Growth and Health Study. The girls had entered the trial when they were 8 to 11 years old. Over a 10-year period, their plasma levels of ascorbic acid (vitamin C) and blood pressure were monitored.
At year 10, Block and her colleagues found that blood pressure, both the systolic and diastolic (top and bottom reading), was inversely associated with ascorbic acid levels. In other words, more vitamin C, lower numbers.
Specifically, women with the highest levels of ascorbic acid had a decline of about 4.66 mm Hg in systolic and 6.04 mm Hg in diastolic blood pressure compared with women with the lowest ascorbic acid levels. This difference still held true after researchers allowed for differences in body mass, race, education levels, and dietary fat and sodium intake.
Women with the lowest levels of plasma ascorbic acid likely consumed average amounts of fruits, vegetables, and fortified foods while those with the highest plasma ascorbic acid levels likely ate diets rich in fruits and vegetables or took multivitamins or vitamin C supplements, the researchers note.
Further analyses of vitamin C and blood pressure changes over the previous year, “also strongly suggested that the people with the highest blood level of vitamin C had the least increase in blood pressure,” Block said.
Since these findings imply a possible association between vitamin C and blood pressure in healthy young adults, Block and colleagues call for further investigations in this population.
HONEY – NATURAL PRESERVATIVE: STUDY
Antioxidant-rich honey is a healthy alternative to chemical additives and refined sweeteners in commercial salad dressings, said a new University of Illinois study.
“To capitalize on the positive health effects of honey, we experimented with using honey in salad dressings,” said Nicki Engeseth, an associate professor of food chemistry at U of I, in an interview with News Briefs. “We found that the antioxidants in honey protected the quality of the salad dressings for up to nine months while sweetening them naturally.”
Engeseth’s study substituted honey for EDTA, an additive used to keep the oils in salad dressings from oxidizing, and high-fructose corn syrup, used by many commercial salad-dressing producers to sweeten their salad dressing recipes.
“We chose clover and blueberry honeys for the study after an analysis of the sweetening potential, antioxidant activity, and phenolic profiles of 19 honeys with varying characteristics,” said the scientist.
The dressings were also compared to a control dressing that contained ingredients found in current commercial salad dressings, she said.
Why do manufacturers usually avoid using honey in salad dressings? Engeseth explained a problem the scientists encountered in using honey in a salad dressing system. “Salad dressings are emulsions – they contain oil and water; and to keep these ingredients together in one phase, manufacturers rely on emulsifiers and thickening agents to avoid thinning of the dressing and separation of the oil and water phase,” she said. When the researchers found that enzymes in the honey broke the emulsion by attacking the starch that was used to thicken the dressing, they came up with a new formulation that used xanthan gum as a thickening agent, which they then used in all the dressings, she said.
The researchers then stored the dressings under various conditions, including 37 degrees Celsius (accelerated storage) for six weeks and 23 degrees Celsius and 4 degrees Celsius for one year, followed by an evaluation of their oxidative stability.
“After nine months of storage, both types of honey were as effective as EDTA in protecting against oxidation or spoilage. Blueberry honey performed slightly better than clover,” she said.
Engeseth said that many consumers prefer products with natural ingredients and that salad dressings made with honey should appeal to these consumers.
“There’s such a wide range of salad dressings on the market – some unique salad dressings as well as inexpensive products that perform beautifully. If manufacturers are interested in developing salad dressings that have a healthy twist, we’ve demonstrated that using honey as both an antioxidant and a sweetener is one way to do this,” she said.
UV TEETH WHITENING COMES WITH RISK
Ultraviolet (UV) light-enhanced tooth bleaching is not only “a con,” but is dangerous to your eyes and skin, says the February 2009 issue of one of the Royal Society of Chemistry’s journals. The light treatment gives absolutely no benefit over bleaching without UV, and damages skin and eyes up to four times as much as sunbathing, reports a study in Photochemical & Photobiological Sciences.
While some natural sunlight is important for the body’s production of vitamin D, the UV-dental treatment is at least as damaging to skin and eyes as sunbathing at the beach for a midsummer afternoon – one lamp actually gave four times that level of radiation exposure. And as with sunbathing, fair-skinned or light-sensitive people are at even greater risk, said lead author Ellen Bruzell of the Nordic Institute of Dental Materials.
Bruzell also found the same thing with bleaching damaged teeth. She saw more exposed grooves on the enamel surface of bleached teeth than on unbleached teeth. These grooves make the teeth more vulnerable to mechanical stress.
Tooth bleaching is one of the most popular cosmetic dental treatments available. It uses a bleaching agent – usually hydrogen peroxide – to remove stains such as those from red wine, tea and coffee and smoking. UV light, however, is claimed to further activate the oxidation process, improving bleaching efficiency. The authors of the Photochemical & Photobiological Sciences article say there is very little substantive evidence to support this latter claim, and their new study finds no benefit to using UV light.
STATIN DRUGS DO NOT PREVENT CANCER
Laboratory work in animals showed limited activity when statins were given to prevent breast cancer, according to a report in the February, 2009 issue of Cancer Prevention Research, a journal of the American Association for Cancer Research.
Statins, sold under brand names like Lipitor and Zocor, are primarily given to lower cholesterol and prevent heart disease but the use of these drugs in cancer prevention has been more controversial. Results of epidemiology studies – which rely on looking backward rather than forward and thus are subject to confounding factors – have yielded mixed results when examining breast cancer.
Scientists under the auspices of the National Cancer Institute conducted laboratory work in animals to determine if statins actually prevent (both ER-positive and ER-negative) breast cancer. In the current study, scientists tested atorvastatin and lovastatin.
“We saw no real efficacy from either statin,” said Lubet in an e-mail interview with Vitality’s News Briefs. “Prior studies have shown some but limited efficacy in breast cancer models when these drugs were given through a method that would be the equivalent of intravenously in humans. However, that is not the way people take statins.”
Lubet said the research into statin use and cancer prevention would continue. “There is always the question of whether there will be a subset of breast cancer where this class of agents will be effective, but the answer at this point is that the present preclinical studies do not support the use of statins as general breast cancer preventive agents,” said Lubet.
NEWSNOTES
HEALTH NOTES
Are those plums genetically modified? Here’s how to tell.
Here’s what you should look for: Find a plum among the stack that has a small sticker on it.
This method won’t always work if the food is Canadian-grown or lacks stickers altogether; but most plums are imported from the US and carry a sticker.
Staying fit in an economic downturn
Tough economic times are causing many people to tighten the belt on personal finances. But trimming fat from the budget, such as cancelling gym memberships, doesn’t have to lead to an expanding waistline. Experts at Dana-Farber Cancer Institute offer the following free and low-cost strategies to help maintain good health as well as possibly reduce various cancer risks.
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