Team McCallum

R&D for Lifetime of Life

Eating well?

Two stories published today illustrate the difference between how well people think they eat and how well they really eat.

In Ecuador, Dr Simin Nikbin Meydani examined the diet and health of 350 men and women aged 65+ living in 3 poor neighbourhoods around the capital, Quito. Despite being poor, these people seemed to be eating well, with 33% of the men overweight and 55% of the women overweight.

In reality, their diet was heavily based on white rice, potatoes, sugar and white bread. Foods to provide micronutrients, such as chicken, legumes, fruit and vegetables, were sparse.

Using standard definitions, the team found that 19% of the men and 81% of the women had metabolic syndrome. High levels of C-reactive protein, a marker associated with cardiovascular disease risk, were found in 50% of the population. By analysing diet components, the team was able to tie risk of metabolic syndrome to under-consumption of vitamin C and vitamin E in this population.

The research was published in Public Health Nutrition.

Meanwhile, in the US, a survey of over 1,200 people found that many thought they were eating better than they really were.

53% thought their diet was somewhat healthy, 32% thought very healthy and 6% thought extremely healthy.

However, only 30% ate their 5 portions of fruit and vegetables a day, only half watched how many sweets they ate and 43% drank at least one can of sugar-sweetened beverage each day.

Of those who said they were at a healthy weight, 30% were clinically in the overweight range, and 35% were obese.

While 81% claimed to be active, the average amount of time spent moderately active was one hour, with a large chunk clocking up 5 hours per day sitting down.

The study was conducted by Consumer Reports.

January 4, 2011 Posted by | Activity, CVD - cardiovascular disease, Diet, Fruit, Gender, Health, Metabolic syndrome, Obesity, Soft drinks, Success, Sugar, United States, Vegetables, Vitamin C - ascorbic acid, Vitamin E, Weight management | Leave a comment

Antioxidants v stroke.

The Italian segment of EPIC (European Prospective Investigation into Cancer and Nutrition) has reported on how consumption of antioxidants relates to stroke risk.

Dr Nicoletta Pellegrini of the University of Parma analysed data on roughly 42,000 men and women who were free from stroke and heart attacks at the start of the study, and who were followed for an average of 8 years.

Those with a diet high in antioxidants had a 60% lower chance of suffering an ischemic stroke (blocked blood vessel). Most of this effect may be due to high vitamin C intake.

The researchers speculated that the protective mechanism might be a combination of anti-inflammatory action, plus generation of nitric oxide to cause dilation of blood vessels and so lower blood pressure.

However, highest intake of vitamin E appeared to be linked to a large increase in risk for hemorrhagic stroke (bleeding), but due to the small number of such events, the team suggested further research would be required to investigate this.

More than half the antioxidants consumed came from coffee, red wine and fruit, with other sources including chocolate, vegetables, whole grain cereals and nuts.

While the team checked results after adjusting for a number of risk factors, one notable item they did not account for was sodium (salt) consumption.

January 3, 2011 Posted by | Alcohol, Chocolate, Coffee, Diet, Fruit, Health, High blood pressure, Stroke, Success, Vegetables, Vitamin C - ascorbic acid, Vitamin E | Leave a comment

Eat yourself healthy.

First published in January 2010, here’s a list of food that not only tastes great, but also improves your health profile.

Almonds. Research just published in Dec 2010 show that these improve insulin resistance in those beginning to develop diabetes.

Apples (unpeeled) for quercetin. Located just under the skin of an apple, quercetin has been found to kill viruses directly. It also increases the level of sirtuin 1. Sirtuin 1 helps in the repair of damaged DNA, and is linked to improvements in type 2 diabetes, aging, and Alzheimer’s. It also appears to increase exercise capacity.

Baked beans for soluble fibre. This helps lower blood sugar levels and cholesterol. Research published in Jan 2010 found that higher blood sugar levels (irrespective of body mass index) are linked to an increased risk of cancer.

Chillies. Linked to an increase in calories burned as you break down food, lasting up to 2 hours after you eat them. Easy weight control!

Dark chocolate (or cocoa). Various studies published in 2010 found that eating just a couple of cubes of dark chocolate a day, or a cocoa at night, was linked to lower risk of heart attack and stroke.

Frozen peas for vitamins B and C. The B vitamins help the nervous system, the vitamin C helps cut the length of colds.

Green tea. Too many benefits to list! Research published in Jan 2010 found it cut the risk of lung cancer, in both smokers and non-smokers.

Oily fish for omega-3. Another one with too many benefits to list. In an area of the US known as the ‘stroke belt and buckle’, which has much higher rates of stroke than normal, Dec 2010 research linked this to low consumption of oily fish, and with high consumption of fried non-oily fish, which greatly increases uptake of omega-6, to the detriment of omega-3.

Grapefruit. Research in 2005 showed that eating fresh grapefruit before meal led to weight loss. Research published in 2010 tied this down to the active ingredient naringen. Check out all medications before using grapefruit because this potent chemical interferes with quite a wide range.

New potatoes. When new, these have a better glycemic profile, breaking down more slowly and providing a long acting, less peaked energy response than baked potatoes. And in December the head of the US potato marketing board finished a month of eating absolutely nothing but potatoes, to show that they get more criticism than they deserve.

Oats for beta glucan. This soluble fibre lowers ‘bad’ cholesterol.

Olives for monounsatured fat and phenolics. The list of research in 2010 on the benefits of olive oli on the cardivascular system goes on and on.

Parsley for chlorophyl. A good source of antioxidants, but chewing a little parsley after a meal mops up any unpleasant odours.

Poached or boiled eggs, but not fried, for lecithin. Research shows two eggs for breakfast will cut 400 calories from your overall intake during the day. If you are not interested in the weight loss angle, the lecithin gets converted into a neurotransmitter involved in good memory.

Pomegranate juice. A very small glass per day has been found to reverse artery damage caused by cholesterol.

Prunes for ferulic acid, which helps to keep your bowels regular.

Tomatoes. Another in the ‘too many benefits to list category’. As an example, eating tomato products is linked with a reduction in the risk of prostate cancer in men.

Wholewheat pasta. Another one that gives a long lasting energy source without pushing blood sugar levels through a dangerous peak. It has to be wholewheat!

Turmeric spice for curcumin. The active ingredient, curcumin, turned up ever so frequently in 2010, Protective against too many cancer types to list. Appears to protect the brain against the effects of stroke. Looks to have a neuro=protective effect in brain degeneration diseases, including MS, Alzheimer’s and more. Plus, it makes your rice look really nice!

December 25, 2010 Posted by | Aging, Alzheimer's, Cancer, Capsaicin - chillis, Chocolate, Cholesterol, Curcumin - turmeric, CVD - cardiovascular disease, Diabetes, Diet, Fibre, Fish, Fish oil, Glycemic index, Grapefruit, Green Tea, Health, Multiple sclerosis, Obesity, Olive oil, Omega-3, Omega-6, Parkinson's, Pomegranate, Stroke, Success, Vitamin C - ascorbic acid, Weight management, Whole grain | Leave a comment

Anti-aging supplements.

A study in Italy using mice has found that 3 essential amino acids increase lifespan by an average of 12%.

Dr Enzo Nisoli compared mice fed supplements of branched-chain amino acids (leucine, isoleucine and valine) to others without this to find out why the animals lived longer. Previous studies have shown benefits in a range of different life forms, including humans.

Essential amino acids are those we need to get from food as human bodies cannot form them from other substances. The three branched-chain amino acids are strongly linked to building muscle.

Dr Nisoli found the supplements worked by turning on energy production in muscle cells and turning up the anti-oxidation in the cells, giving greater protection against cell damage. These effects worked to counter the natural decline of muscle function in older mice, restoring them to close to their prime condition.

The improvements were to heart and skeletal muscles. There was no change in fat cells or in liver function.

The supplements have been tested before in animals younger than their prime and at this time had no impact. The Italian study makes it clear that it is working by prevention of natural decline.

The three branched-chain amino acids (leucine, isoleucine and valine) are widely available from supplement suppliers at inexpensive prices.

Dr Nisoli’s paper compared, in some detail, the effects of these branched-chain amino acids to other anti-aging methods, including calorie-restriction, moderate physical exercise, and anti-oxidants including vitamin C, vitamin E and resveratrol. To celebrate the blog’s 40,000th view, a special on this topic will appear shortly.

October 7, 2010 Posted by | Activity, Aging, Amino acids, Diet, Enzo Nisoli, Exercise, Health, Resveratrol, Success, Vitamin C - ascorbic acid, Vitamin E | Leave a comment

Garlic up, cancer down.

Ohio State University has issued a press release about a method developed by Professor Earl Harrison and team, which verified that as a marker for garlic went up in urine, a marker for certain cancers went down.

The effects were small and based on a pilot study in humans, but the results replicate findings in lab and animal studies.

The OSU aim was to establish a method to find 2 markers in urine simulataneously, one associated with garlic consumption, the other with a process called nitrosation, which converts certain foods or contaminated water into carcinogens. The team was able to do this with gas chromatography mass spectrometry.

Nitrosation occurs when the body processes nitrates from certain processed meats or high-heat food preparation practices, or water contaminated by industry or agricultural runoff.

The original study was at Penn State University. It found that 5 grams of garlic, 0.5g of ascorbic acid (vitamin C) and 3g of a commercial aged garlic extract all had the same effect in reducing the cancer marker.

Only garlic was tested in different quantities. Here it was found that the higher the garlic consumption, the more the cancer marker decreased.

March 3, 2010 Posted by | Cancer, Earl Harrison, Garlic, Health, Nitrosation, Vitamin C - ascorbic acid | Leave a comment