SUBJECT: AJCN Nov 2014 from Roc Nutrition Investigator
Research from the November American Journal of Clinical Nutrition:
Colored vegetables and fruits reduce risk of ovarian cancer – The etiology of ovarian cancer is poorly understood. Recognized risk factors include family history of ovarian and/or breast cancer, nulliparity and low parity, and a reduced risk by oral contraceptives. flavonoids are a group of >4000 compounds, generally categorized into 6 major classes (flavonols, flavones, flavanones, flavanols, anthocyanidins, and isoflavones) and a class of flavanol polymers. Flavonoids have been reported to have antioxidant, antimutagenic, and antiproliferative properties. they found inverse associations between flavonol and flavanone intakes and ovarian cancer risk.
Western diet (saturated fat) promotes type 2 diabetes – Western dietary habits cause postprandial lipemia for a major part of a day and, moreover, increase the risk of developing type 2 diabetes. Postprandial lipemia induces pancreatic α cell dysfunction characteristic of type 2 diabetes.
Fish oil protects cardiovascular system – Endothelial dysfunction (ED) is associated with classical and emerging risk factors of cardiovascular disease (CVD), correlates with disease progression, and is an independent predictor of risk of future cardiovascular events. Emerging cellular markers of endothelial damage, integrity, and repair appear to be sensitive to potentially beneficial modification by dietary n−3 PUFAs.
Thick neck predicts cardiovascular disease – Fat around the neck is especially hazardous to the heart.
Women over 75 should strive for BMI greater than 24.6 – Mature women with extra fat were 12% less likely to die, esp. as energy reserve for acute illness, anorexia, or depression.
High vitamin D levels (5,000 IU daily supplement) reduce cardiovascular disease, cancer, fractures, and death in 13 year study of 14,641 Brits – Plasma 25(OH)D concentrations predict subsequent lower 13-y total mortality and incident cardiovascular disease, respiratory disease, and fractures but not total incident cancers. For mortality, lowest risks were in subjects with concentrations >90 nmol/L. 2,000 IU (50 mcg) per day increases vitamin D blood levels 20 ng/ml (50 nmol/L). Many vitamin D experts now consume 5,000 IU daily.
Fish/fish oil reduce risk of hearing loss – Regular fish consumption and higher intake of long-chain omega-3 PUFAs are associated with lower risk of hearing loss in women.
Orange juice polyphenols absorbed well – These include the flavones that reduce risk of ovarian cancer mentioned above.
– Roc, Nutrition Investigator
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