The 16-week randomized controlled trial in 73 adults showed that participants who ate a diet of vegetables, grains, legumes, and fruits significantly improved their overall metabolic condition, say Hana Kahleova, MD, PhD, of the Physicians Committee for Responsible Medicine in Washington, DC, and colleagues.
Small RCT study. Source article here.
The retrospective analysis involving 30 million people in France shows that those with a history of alcohol use disorders had a threefold increased risk for dementia and that over half those with early-onset dementia had a history of alcohol problems. “This study used a phenomenally large database, and the result showing that half the cases of early-onset dementia were associated with alcohol use disorders is truly staggering,” Ballard told Medscape Medical News.
The researchers used diagnostic codes on hospital records to identify patients with dementia and those who had a history of alcohol use disorders. They found over a million cases of dementia, after excluding people with diseases that can lead to rare types of dementia and those with early-life mental disorders that can increase or confound dementia diagnosis. There were also 945,000 people with alcohol use disorders.
Results showed a strong association between a history of alcohol problems and dementia. This was especially noticeable in early-onset dementia, with 57% of the 57,000 patients who had developed dementia under the age of 65 years having a history of alcohol use disorders (66% of men and 37% of women).
In an analysis of just those patients in whom the first record of dementia occurred in 2011-2013 and adjusted for other risk factors found in the medical records, the risk for dementia was three times greater if the patient had a history of alcohol use disorders. The hazard ratio was 3.36 for men and 3.34 for women.
Read the Medscape article here. Or get down and dirty with the full study here.
Be careful with interpreting these results.
France. I’m not joking. Here’s a Global Consumption Map.
Summary: A normal intake of vitamin D can reduce the risk of early death substantially in people with cardiovascular disease, a new study shows. The study concludes that people who have suffered from cardiovascular disease, and have a normal intake of vitamin D, reduce their risk of morality as a consequence of the disease by 30 per cent.
Source article can be found here.
“We’ve Americanized dishes to the extent that they don’t have their original health benefits,” says Dr. Daphne Miller, a family physician in the San Francisco Bay area and author of The Jungle Effect: The Healthiest Diets from Around the World—Why They Work and How to Make Them Work for You.
When leaving the Y after a less than strenuous workout I did something I rarely do. I picked up one of those advertiser supported magazines off one of many racks. I’m glad I did because the latest issue of Natural Awakenings contained this article. I found their website and read the article online because the print copy was not in
Perhaps the science will advance so that telomere reconstitution is a practical reality, that the DNA epigenetic changes can be reversed, that senescent cells can be eradicated, that the free radical damage to mitochondria can be dismantled, that the microbiome can be altered back to a youthful status. Perhaps metformin, rapamycin or resveratrol will have a significant impact. Perhaps.
But for now, it might be a more fruitful and meaningful personal use of time and endeavor to consider what the normal aging process means, not only physically and mentally but also spiritually and consider adjustments to lifestyles, behaviors and thought processes that will help usher in a productive and meaningful and hopefully healthy later years.
I see ignore and deny every day. Male 35 5.6 220, elevated liver enzymes, elevated BP, and tobacco use within the past year.
Every now and then I see an embrace. But this is rare.
My plan is to embrace and to live forever or die trying.
The Nutritional Value and Health Benefits of Chickpeas and HummusTaylor C. Wallace 1,*, Robert Murray 2 and Kathleen M. Zelman 31. Department of Nutrition and Food Studies, George Mason University, Fairfax, VA 22030, USA2. Department of Human Sciences, The Ohio State University, Columbus, OH 43210, USA3. Atlanta Nutrition Communications, Atlanta, GA 30062, USACorrespondence: Tel.: +1-270-839-1776Received: 18 August 2016 / Accepted: 22 November 2016 / Published: 29 November 2016Abstract
The 2015–2020 Dietary Guidelines for Americans advocate for increasing vegetable intake and replacing energy-dense foods with those that are nutrient-dense. Most Americans do not eat enough vegetables, and particularly legumes, each day, despite their well-established benefits for health. Traditional hummus is a nutrient-dense dip or spread made from cooked, mashed chickpeas, blended with tahini, olive oil, lemon juice, and spices. Consumers of chickpeas and/or hummus have been shown to have higher nutrient intakes of dietary fiber, polyunsaturated fatty acids, vitamin A, vitamin E, vitamin C, folate, magnesium, potassium, and iron as compared to non-consumers. Hummus consumers have also been shown to have higher Healthy Eating Index 2005 (HEI-2005) scores. This may be, in part, due to hummus’ higher Naturally Nutrient Rich (NNR) score as compared to other dips and spreads. Emerging research suggests that chickpeas and hummus may play a beneficial role in weight management and glucose and insulin regulation, as well as have a positive impact on some markers of cardiovascular disease (CVD). Raw or cooked chickpeas and hummus also contain dietary bioactives such as phytic acid, sterols, tannins, carotenoids, and other polyphenols such as isoflavones, whose benefits may extend beyond basic nutrition requirements of humans. With chickpeas as its primary ingredient, hummus—and especially when paired with vegetables and/or whole grains—is a nutritious way for Americans to obtain their recommended servings of legumes. This manuscript reviews the nutritional value and health benefits of chickpeas and hummus and explores how these foods may help improve the nutrient profiles of meals.
Health Outcomes Associated with Consumption of Chickpeas and Hummus
Traditional hummus contains a unique combination of chickpeas, tahini, olive oil, lemon juice, and spices that may provide additional benefits beyond satisfying nutrient requirements. While the scientific literature is emerging, several studies support hummus/chickpea consumption in relation to weight control, glucose, and insulin response, cardiovascular disease, cancer, and/or GI health.
Mortality
Bean consumption has been associated with reduced risk of mortality, although only limited data on this endpoint are available. The Food Habits in Later Life Study followed nearly 800 older men and women for 7 y, during which time 169 participants died (61). Among the 5 populations evaluated, mean legume intake ranged from ~85 g/d in Japan and Greece to a low of only 14 g/d in some segments of the Australian population. Of all of the food groups studied, legumes were the only foods associated with a reduced risk of mortality: the RR was 0.92 (95% CI: 0.85, 0.99) for every 20 g consumed. Dried beans were not assessed separately in this study, although other than in Japan, soybean intake would be negligible among the populations in this survey.
This study was published in 2014 and contains a wealth of information. The online and PDF copies of the study are here.
Because populations in recent decades have adopted more Western-style diets, however, dried bean consumption has seen a decline. For example, between the 1960s and 1990s, dried bean intake decreased by 40% in India and by 24% in Mexico.
Bean consumption down, obesity up. Hmmm……
Abstract
Vegetarian diets have been associated with atherosclerosis protection, with healthier atherosclerosis risk profiles, as well as lower prevalence of, and mortality from, ischemic heart disease and stroke. However, there are few data concerning the possible cardiovascular effects of a vegan diet (with no meat, dairy or egg products). Vitamin B-12 deficiency is highly prevalent in vegetarians; this can be partially alleviated by taking dairy/egg products in lact-ovo-vegetarians. However, metabolic vitamin B-12 deficiency is highly prevalent in vegetarians in Australia, Germany, Italy and Austria, and in vegans (80%) in Hong Kong and India, where vegans rarely take vitamin B-12 fortified food or vitamin B-12 supplements. Similar deficiencies exist in northern Chinese rural communities consuming inadequate meat, egg or dairy products due to poverty or dietary habits. Vascular studies have demonstrated impaired arterial endothelial function and increased carotid intima-media thickness as atherosclerosis surrogates in such metabolic vitamin B-12 deficient populations, but not in lactovegetarians in China. Vitamin B-12 supplementation has a favourable impact on these vascular surrogates in Hong Kong vegans and in underprivileged communities in northern rural China. Regular monitoring of vitamin B-12 status is thus potentially beneficial for early detection and treatment of metabolic vitamin B-12 deficiency in vegans, and possibly for prevention of atherosclerosis-related diseases.
Conclusions
Metabolic vitamin B-12 deficiency is prevalent in vegetarians and, in particular, in vegans. Those subjects with normal or relatively high salt intake may be associated with unhealthy early vascular changes in function and structure, which have not been well documented in the past. In individuals with subnormal vitamin B-12 status, vitamin B-12 supplementation may significantly improve such vascular changes. Regular monitoring of vitamin B-12 profile may thus be beneficial for early detection and treatment of metabolic vitamin B-12 deficiency, and possibly prevention of atherosclerosis-related diseases.
You can download a copy of the full study at this link.
It’s not easy to overcome confirmation bias. So my research often takes me to studies and articles that challenge my firmest held beliefs. This literature review study does confirm one of my longest held beliefs. Some of the sickest people I see are the shoppers in health food stores.
Take some B-12. Or as this study demonstrates get your B-12 from dairy, meat, and fish and shellfish.
Higher intakes of yogurt were associated with a 30 percent reduction in risk of myocardial infarction among the Nurses’ Health Study women and a 19 percent reduction in the Health Professionals Follow-Up Study men.
In both groups, participants consuming more than two servings a week of yogurt had an approximately 20 percent lower risks of major coronary heart disease or stroke during the follow-up period. When revascularization was added to the total cardiovascular disease outcome variable, the risk estimates were reduced for both men and women, but remained significant.
Higher yogurt intake in combination with an overall heart-healthy diet was associated with greater reductions in cardiovascular disease risk among hypertensive men and women.
Read the source article here.
About one in eight of us now has chronic kidney disease—and most don’t even know it: About three-quarters of the millions of people affected are unaware that their kidneys are starting to fail. This is “particularly worrisome given that early identification provides an opportunity to slow the progression and alter the course of disease.”
Read Dr. Michael Greger’s entire article here. You’ll find plenty of links to other educational articles on this topic.
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