Latest from Nutritional Medicine News

Drinking Green Tea Regularly May Lower the Risk of Breast Cancer

Keywords: BREAST CANCER - Green Tea

Reference:
"Green tea and the prevention of breast cancer: a case-control study in southeast China," Zhang M, Holman CD, et al, Carcinogenesis, 2006 Dec 20;. (Address: The School of Population Health, The University of Western Australia, Perth, WA, Australia).

Summary:
In a case-control study involving 1,009 incident breast cancer cases and 1,009 age-matched controls, results indicate that regular consumption of green tea may exert a protective effect against breast cancer. Data on diet, lifestyle, and tea consumption was collected by face-to-face interviews using a validated questionnaire. Compared to non-tea drinkers, green tea drinkers tended to reside in urban settings, be more educated, and consume more coffee, alcohol, soy, and fruits and vegetables. Using conditional logistic regression analyses adjusted for potential confounders, higher intake of green tea - assessed by duration of drinking green tea, amount of dried green leaves used, number of cups, and new batches prepared each day - was associated with a reduced risk of breast cancer. Women who used at least 750 g of dried green tea leaves/year showed a 39% reduced risk of breast cancer compared to women who did not use any dried green tea leaves. Thus, the authors of this study conclude, "…regular consumption of green tea can protect against breast cancer. More research to closely examine the relationship between tea consumption and breast cancer risk is warranted."

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Resveratrol found in Red Wine May Improve the Health and Survival of Mice fed a High-Calorie Diet

Keywords: OBESITY, AGING, LIFESPAN, DIABETES, INFLAMMATION - Resveratrol, Red Wine, Diet, Polyphenol, Lifespan

Reference:
"Resveratrol improves health and survival of mice on a high-calorie diet," Baur JA, Pearson KJ, et al, Nature, 2006; 444(7117): 337-42. (Address: Department of Pathology, Paul F. Glenn Laboratories for the Biological Mechanisms of Aging, Harvard Medical School, 77 Avenue Louis Pasteur, Boston, Massachusetts 02115, USA. E-mail: D.S. at david_sinclair@hms.harvard.edu or R.deC at deCaboRa@grc.nia.nih.gov ).

Summary:
In a study involving one-year old mice, supplementation with resveratrol - a polyphenol found in red wine - was found to reverse the negative effects on health and survival brought on through adherence to a high-calorie diet. The mice were divided into 3 groups. Group1 consumed a standard diet, Group2 consumed a high-calorie diet in which 60% of calories were obtained through fat, and Group3 consumed a high-calorie diet plus resveratrol averaging 22.4 mg/kg/day - all for a period of 6 months. Results found that mice fed the high-calorie diet experienced higher plasma levels of insulin, glucose, and insulin-like growth factor 1 (risk factors for diabetes), as compared to both mice fed the standard diet as well as mice fed the high-calorie diet plus resveratrol. Furthermore, mice fed the high-calorie diet had decreased survival rates, as compared to mice fed the standard diet and mice fed the high-calorie diet plus resveratrol. When comparing the groups, it was found that the mice fed resveratrol in addition to the high-calorie diet experienced increased insulin sensitivity, decreased IGF-1, increased AMPK and PGC-1a, decreased organ pathology (e.g., fatty lesions, degeneration, inflammation), increased mitochondria in the liver, improved motor function, and increased lifespan, compared to mice fed the high-calorie diet. These levels were comparable to those found in mice fed the standard diet. Results of a parametric analysis of gene set enrichment (PAGE) found that resveratrol opposed the effects of high-calorie intake in 144 out of 153 significantly altered pathways. The authors conclude, "These data show that improving general health in mammals using small molecules is an attainable goal, and point to new approaches for treating obesity-related disorders and diseases of aging."

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Maternal Fish Oil Supplementation During Pregnancy May Improve Eye-Hand Coordination in Offspring

Keywords: PREGNANCY - Fish Oil, Docosahexaenoic Acid, Eicosapentaenoic Acid, Eye-Hand Coordination

Reference:
"Cognitive assessment at 2(1/2) years following fish oil supplementation in pregnancy: a randomized controlled trial," Dunstan JA, Simmer K, et al, Arch. Dis. Child. Fetal Neonatal Ed.,. (Address: University of Western Australia, Australia. E-Mail: jand@ichr.uwa.edu.au ).

Summary:
In a randomized, placebo-controlled study involving pregnant women, results indicate that maternal fish oil supplementation during pregnancy may improve the eye-hand coordination of offspring. The pregnant women were randomized to receive either fish oil (2.2 g/day docosahexaenoic acid + 1.1 g/day eicosapentaenoic acid) or olive oil (placebo) daily, from 20 weeks gestation until delivery. At 2.5 years of age, cognitive performance was assessed in 72 infants. The infants whose mothers received fish oil supplementation during pregnancy (n=33) showed significantly improved eye-hand coordination compared to infants whose mothers had received placebo during pregnancy. Additionally, a positive correlation was observed between eye-hand coordination scores and omega-3 PUFA (polyunsaturated fatty acid) levels in cord blood erythrocytes, and an inverse correlation was found between eye-hand coordination scores and omega-6 PUFA levels. Among infants, growth measurements were simila r at 2.5 years of age. Thus, the authors of this study conclude, "Maternal fish oil supplementation during pregnancy is safe for the fetus and infant, and may have potentially beneficial effects on the child's eye and hand coordination. Further studies are needed to determine the significance of this finding."

Source: Vitagram