Category Archives: Nutrition

Link Between Ultra-Processed Foods & Cancer

February 15, 2018

While ultra-processed foods are not known for their health qualities, new research published Wednesday in the BMJ further confirms the health risks involved in processed products.

Researchers discovered that people who consume more ultra-processed foods–including those with unrecognizable and unpronounceable words on the list of ingredients–demonstrate a higher risk of cancer. While most food is processed to some degree, ultra-processed foods are typically packed with higher calories, increased amounts of sodium, and an abundance of sugar.

Data and findings have long indicated that people who live on ultra-processed food tend to be more obese and overweight, with more cardiovascular problems and difficulties concerning diabetes. Studies have also found a correlation between consumption of processed meat and colorectal cancer.

Researchers located this new cancer link through an analysis of 24-hour dietary records of nearly 105,000 adults in the NutriNet-Sante cohort, a general population group in France. The individuals recorded what they ate from a list of 3,300 food items, which were then categorized by how processed they were–using a system called NOVA.

The scientists found that a 10% increase in the proportion of ultra-processed foods in the diet was associated with a significant increase of greater than 10% in terms of risks for overall cancer and breast cancer. The published study states: “Ultra-processed fats and sauces, sugary products and drinks were associated with an increased risk of overall cancer. Ultra-processed sugary products were associated with an increased risk of breast cancer.”

People who consumed more ultra-processed food also tended to smoke more and exercise less than the others, yet the study’s authors controlled these factors and still found the elevated cancer risk. “It was quite surprising, the strength of the results. They were really strongly associated, and we did many sensitive analysis and adjusted the findings for many co-factors, and still, the results here were quite concerning,” study co-author Mathilde Touvier said.

Unfortunately, ultra-processed occupy a growing part of the globe’s diet. A 2016 study found that 60% of the calories in an average American’s diet come from these types of foods, while a 2017 study confirmed that they make up 50% of the Canadian and U.K. diets. While more of the developing world is starting to eat this way, the authors advise a balanced and diversified diet as one of the most critically important public health priorities.

A balanced and diversified diet should be considered one of the most important public health priorities, the authors advise, by eating real, whole foods and trying to limit ultra-processed items.

Mushrooms as Medicine?

February 5, 2018

Mushrooms have been used in Eastern medicine for centuries, treating everything from asthma to gout. The food is now being marketed in the West as part of a medicinal regimen to prevent cancer, and/or stimulate higher brain function. While there are relatively few trials that have been conducted in humans to support these claims, there are studies that have confirmed the food’s anti-tumor properties.

While mushrooms are inherently healthy and low in calories, scientists at the University of Malaya in Kuala Lumpur, Malaysia, assert that mushrooms are particularly good for us because of what they do before humans harvest them. Viki Sabaratnam, the scientist in charge of the school’s mushroom research center, states: “Their basic function in the environment is recycling of large molecules, and in the process they produce these fruit bodies, we call them, and they accumulate some of these components.”

These components include dozens of nutrients like selenium, vitamin D, potassium, and compounds known as beta glucans, which can help fight inflammation in the body. Chronic inflammation is a primary contributor to many diseases associated with aging, including cancer, Parkinson’s disease, and dementia. In the lab, researchers have reported many promising benefits from mushrooms, ranging from killing cancer in human cells to reducing insulin resistance in diabetic mice.

While the research on humans has not been prolific, and has been re legated to small and specifically targeted populations, a few outliers exist: shitake mushroom extracts have been found to help prolong the lives of stomach cancer patients undergoing chemotherapy; maitake (hen-of-the-woods) and scaly wood mushroom extracts seem to strengthen the immune system of some breast cancer patients. Reishi extracts have been credited with reducing obesity in mice by altering gut bacteria, and in the lab, extracts of oyster mushrooms appear to inhibit growth of breast and colon cancer cells.

Sabaratnam’s research focuses on how mushrooms might someday help fight off dementia, which impacts approximately 50 million people today–with 10 million more added each year. She and her team reviewed studies of 20 different medicinal mushrooms thought to improve brain function, and about 80 different metabolites isolated from those mushrooms that were tested in cells in the lab and in mice. Their findings indicate that these metabolites improved recovery and function in damaged neural cells, and also had antioxidant and anti-inflammatory benefits.

“We have shown in lab experiments, yes, some of these properties are there…but it’s quite a long way to go” in terms of the mushroom extracts’ effect on humans. The edible mushrooms that contain high levels of nutrients and antioxidants are high in fiber and lower in cholesterol, and make for a positive addition to any diet.

Turmeric: Boosting Memory & Mood

January 29, 2018

Curcumin, the most active substance of turmeric, is commonly used in Indian cooking as a primary spice—and often used in mustard, butter, and cheese. Findings of a new study have revealed that it may also help improve memory and mood.

In a study published in the American Journal of Geriatric Psychiatry last week, Gary Small, from UCLA’s Longevity Center, and fellow researchers found that giving 90 milligrams of curcumin daily improved the memory and mood of older adults with mild memory complaints.

The subjects were given standardised cognitive assessments at the start of the study, and at six month intervals. The curcumin levels in the blood were monitored at the start of the study and after 18 months. Thirty of the volunteers underwent positron emission tomography, or PET scans, to determine the levels of amyloid and tau in their brains at the start of the study and after 18 months.

The findings revealed that people who took curcumin experienced significant improvements in their memory and attention abilities, while the subjects who received placebo did not, Small said. People taking curcumin improved by 28 per cent over the 18 months in their memory tests. There were mild improvements in mood for people taking curcumin. The PET scans of their brain showed significantly less amyloid and tau signals in the amygdala and hypothalamus than those who took placebos. The amygdala and hypothalamus are regions of the brain that control several memory and emotional functions.

The researchers also found less signals of tau and amyloid proteins in those who were given curcumin supplements: proteins linked to the development of Alzheimer’s Disease. “Exactly how curcumin may exert cognitive and mood effects is not certain, but several potential mechanisms could explain our findings,” researchers wrote in their study. “Curcumin reduces inflammation, and heightened brain inflammation has been linked to both Alzheimer disease and major depression.”

Countries such as India, where people eat curcumin at levels of about 100 mg to 200 mg a day over long periods of time, have low prevalence of cancer. Researchers suspect this may have something to do with the health benefits of turmeric.

Earlier studies have shown other possible beneficial effects of consuming curcumin on health. In a 2001 study involving patients with precancerous changes, investigators found that curcumin could stop precancerous changes in organs from developing into cancer. “Our results also suggest a biologic effect of curcumin in the chemoprevention of cancer,” the researchers wrote in their study.

Lab tests also showed that turmeric extract that contains curcumin may help stabilize colorectal cancer that did not benefit from other forms of treatment. Other preliminary lab studies also suggest that turmeric may provide protection against high cholesterol, colitis, stomach ulcers, diabetes, depression, and viral infections.