Clove oil toothache relief has been used for centuries. The oil soothes tooth pain and has the characteristic smell that many older dental offices used to have. Dentists mix the oil with zinc oxide to make a white temporary filling material that calms tooth pain down. This soothing temporary filling is used to replace a dental filling in a tooth that is hurting with the hopes that the tooth will calm down enough to later have a permanent filling without the need for a root canal.

Most pharmacies sell small bottles of the oil or patients can buy commercial temporary filling materials containing clove oil. Another name for clove oil is eugenol. It can be placed on a small piece of cotton and stuck into a tooth cavity to give temporary clove oil toothache relief. This can be effective for 60 to 90 minutes. A new cotton ball soaked with clove oil can replace the old one at this time.

Obesity is a growth industry and those businesses involved may be contributing to the problem, a leading dietician says in a call for new regulation.

Claire Hewat, chief executive of the Dieticians Association of Australia, said the rising burden of obesity on society showed the need for a new level of scrutiny on the weight-loss industry.

Food laws should be tightened, she said, and the Therapeutic Goods Administration (TGA) should take on a broader role in overseeing the meal supplements, pills, teas and herbal products touted as weight-loss aids.

These products often did not work in the longer term, Mrs Hewat said, and with waistlines expanding across the community the industry should be held to account.

“There are a lot of cowboys out there, some quite dangerous things out there, and if people don’t lose weight and keep it off they go through this yo-yo cycle,” Mrs Hewat said on Monday.

“The weight-loss industry can be contributing to the obesity crisis rather than solving it.”

Mrs Hewat said the problem was not just diet pills or supplements available over the internet, which would continue to be almost impossible to regulate.

Her concerns were also with products and practices of “reputable” weight-loss companies, she said, including those which had product representatives that offered nutritional advice after “one or two days of training”.

Weight loss aids sold in Australia may fall under the TGA’s regulation of complementary medicines, an approach Mrs Hewat described as “too narrow” as it was focused only on the toxicity of products.

“There seems to be an attitude of ‘Well it doesn’t appear to be doing any harm so we’ll focus on the dangerous stuff’,” she said.

“While that single product might not kill anybody, this accumulation of people constantly failing – losing weight, gaining weight, losing weight, gaining weight – it is actually contributing to the ongoing burden of chronic disease.

“… This is about health, it’s about people’s longevity, and that’s why its really important that we don’t just let this go on unregulated.”

Data gathered by the Australian Bureau of Statistics as part of its 2007-08 National Health Survey showed a quarter of all adult Australians were obese – up from 19 per cent in 1995 – and another 37 per cent were overweight.

Mrs Hewat said community attitudes had shifted recently in recognition of the growing obesity problem, and the need to do something about it.

“There has been a shift, there is a greater interest in nutrition and a possibility we will go down the right path,” she said.

“But I think there is another risk, a greater risk, that everyone will grab this because it is the latest cash cow.”

Mrs Hewat attended The Inaugural Australian Obesity Summit, a two-day event underway in Sydney.

Via Ninemsn

Many people take multivitamins in the hopes of thwarting disease, but a new study finds that older women who use multivitamins may be more likely than non-users to develop breast cancer.

The study, reported in the American Journal of Clinical Nutrition, points only to an association between multivitamin use and breast cancer. It does not prove that the supplements directly contribute to the disease.

However, the researchers say, it’s biologically plausible that multivitamins could have such an effect, and the potential link “merits further investigation.”

The findings come from a decade-long study of more than 35,000 Swedish women who were between the ages of 49 and 83 and cancer-free at the outset. Over an average of 10 years, 974 women were diagnosed with breast cancer.

Researchers found that women who reported multivitamin use at the study’s start were 19 percent more likely than non-users to develop breast cancer. That was with factors like age, family history of breast cancer, weight, fruit and vegetable intake, and exercise, smoking and drinking habits taken into account.

Still, the large majority of multivitamin users did not develop breast cancer during the study period. Of 9,017 users, 293 were diagnosed with the disease, as were 681 women among the 26,000-plus who did not use multivitamins.

And while the study points to a generally higher risk of breast cancer among multivitamin users as a whole, the risks to any individual woman would likely be small.

“If the association is causal, using multivitamins would have a modest effect on breast cancer risk for any one woman,” lead researcher Dr. Susanna C. Larsson, of the Karolinska Institute in Stockholm, told Reuters Health in an email.

But given the widespread use of multivitamins, any potential risks are of “great public health importance,” the researchers say.

In the U.S., for example, it’s estimated that half of adults routinely use a dietary supplement, often a multivitamin. And studies show that one of the primary motivations is the belief that supplements will protect them from chronic diseases.

But a recent study of more than 160,000 older U.S. women found that over eight years, those who took multivitamins were no less likely than non-users to die of heart disease or cancer, with all cancers lumped together in a group.

The current study included more than 35,000 women who were surveyed about their multivitamin use, as well as a number of other health and lifestyle factors. It’s possible, according to Larsson, that factors the study did not measure could explain the association between multivitamins and breast cancer.

On the other hand, there are biologically plausible reasons that multivitamins themselves could be to blame, the researcher said. A recent study found that among premenopausal women, multivitamin users tended to have greater breast density than non-users — meaning the breasts have relatively less fat and more glandular and connective tissue. Greater breast density is linked to a relatively higher risk of breast cancer.

It’s not clear from that study, however, whether multivitamins themselves somehow boost breast density.

Another possibility, according to Larsson’s team, could be the B vitamin folic acid, which animal research has linked to breast cancer. Human studies, however, have come to various conclusions; while one found a higher risk of breast cancer among women who took folic acid supplements, others have linked the vitamin to either no effect on breast cancer risk, or a decreased risk.

Since multivitamins are, by definition, a mix of vitamins and minerals, it is difficult to pinpoint which nutrient, of combination of nutrients, may be particularly tied to breast cancer risk, the researchers point out.

Until more is known, a woman’s best bet is to get her vitamins and minerals from a well-balanced diet rather than pills, Larsson advised.

“If you eat a healthy and varied diet,” she said, “there is no need to use multivitamins.”

SOURCE: American Journal of Clinical Nutrition, online March 24, 2010.

Via Reuters

University of Maryland, Baltimore (UMB) researchers have developed a biologic method to tease out which compounds from herbal medicines and medicinal herbal mixtures produce their reputed medicinal benefits.

The boffins reported the development in the science journal PLos ONE.

“This provides the first step to find, from all of the hundreds of compounds in herbs, which ones have potential for medicinal purposes. And you can do this very quickly and efficiently,” said co-author Laura Dosanjh, graduate student with the School of Pharmacy at UMB.

Using tiny worms that live only 20 days, the team sorted out which compounds found in two common Chinese herbal formulations showed most potential for their stated purpose: extending life expectancy.

Cinnamon and ginseng won, showing the most promise.

A team led by Yuan Luo PhD, MS, associate professor at the School, conducted a first-of-its- kind, “systematic evaluation” of a mixture of 10 herbs called Shi-Quan-Da-Bu-Tang (SQDB), reportedly effective for fatigue and energy; and an 11-herb formula called Huo Luo Xiao Ling Dan (HLXL) used as a the treatment of arthritic joint pain. Both mixtures are reputed to have benefits for healthy living and longevity in humans.

The researchers tested the mixtures, as well as each separate herb in them, on the laboratory worm model C. elegans. This particular worm-which biochemists often use as their ‘lab rat’, shares genes for aging and other traits with humans and other organisms.

Cinnamon bark (Cinnamomum cassia) from HLXL extended life span of the worms by 14.5 percent and cinnamon bark from SQDB extended the life 10.8 percent.

Ginseng root (Panax ginseng) from SQDB extended life span by 7.7 percent. Ginseng is not an ingredient in HLXL.

Significantly, cinnamon, ginseng, and SQDB also thinned out levels of hydrogen peroxide, which can destroy cells. They each also enhanced expression of small heat shock proteins, an indicator for cellular response to stress that plays an important role in maintenance of cell functions.

Furthermore, the life span-extending herbs appreciatively reduced in the expression in C. elegans of a toxicity factor, amyloid, which is a hallmark in the human brain of pathological development of Alzheimer’s disease.

Via DNA India

IN CERTAIN parts of northern Queensland there are bananas as far as the eye can see.

But in an area just south of Cairns there is a plantation that is a little different. The fruit looks and feels like any old banana, but these are the first genetically modified ones in Australia.

The GM bananas are part of a program, funded by Bill and Melinda Gates, to improve the nutritional content of staple foods consumed in developing countries.

”Micronutrient deficiencies are one of the major public health problem in developing countries,” said the project’s co-ordinator, James Dale, of Queensland University of Technology.

To develop the modified fruit, genes from the essential micro-nutrient pro vitamin A, which is converted to vitamin A in the body, were initially inserted into a single cell of a Cavendish banana plant.

Once that cell multiplied and grew into a banana plant, the ”suckers”, small overshoots from the base of the plant, were transported to the field.

Professor Dale said the GM bananas research program was developed to help east African countries, such as Uganda, where vitamin A deficiencies were common.

”Bananas are the staple food of Ugandans. They eat on average one kilo per person per day.”

The bananas were planted last April and took about 12 months to grow. So far about 25 bunches have been harvested.

Professor Dale said the risk that GM bananas could mix with native species was ”vanishingly small”.

”Bananas are sterile, their pollen is sterile so you can’t grow them from seed.

”You could grow a non-GM banana within a metre of a GM banana and the genes wouldn’t move.”

While the genetically modified bananas looked and felt like bananas, the research group has not been allowed to taste-test them yet. Producers of genetically modified food in Australia operate under a licence administered by the federal government, Professor Dale said.

”Part of our licence is that [the bananas] are not to be consumed.”

Before the group can conduct a feeding trial it must first establish that the bananas are producing sufficient levels of pro vitamin A.

Professor Dale said a kilogram of genetically modified bananas should contain half the recommended daily dose of pro vitamin A.

But there was no risk of people overdosing on pro vitamin A, because the body produced only as much vitamin A as it needed, and expelled the rest in urine.

”There are communities that eat huge amounts of pro vitamin A and there has never been any toxicity reported.”

Via SMH

Did your doctor tell you that you need to take an iron supplement? This may be because your blood exam shows you have an iron deficiency anemia or a low ferritin level – a sign of decreased iron stores. Iron deficiency anemia is most common in pre-menopausal women and vegetarians. When it occurs in older women or males, a work-up is usually needed to find out why. Taking iron supplements can be a little tricky and some people don’t tolerate them well. Here’s how to take iron supplements to get the most benefits while reducing the side effects.

How to Take Iron Supplements

Don’t Take It Unless You Need It

Most people get enough iron in their diet, unless they’re a vegetarian, and don’t need an iron supplement. Too much iron can be damaging because of its pro-oxidant effect. Don’t take a supplement unless you know your iron stores are low or you’re pregnant.

It’s Best to Take It on an Empty Stomach

Ideally, iron supplements should be taken on an empty stomach, but some people have nausea when they do. If you experience stomach upset, take iron pills with a small amount of food, but not raw vegetables, nuts, beans, grains, or tea. These foods contain tannins, phytates, and oxalates which reduce absorption of iron.

Don’t Take It with an Antacid

Antacids decrease acid production by the stomach which is needed for maximal iron absorption. Taking supplemental iron with an antacid reduces its absorption by up to forty percent. When taking iron supplements, wait at least two hours after using an antacid.

Take It with Citrus Juice

Vitamin C increases absorption of iron. Take iron supplements with a six ounce glass of orange juice for best absorption.

Take an Iron Supplement in Divided Doses When Possible

Taking supplemental iron two to three times a day instead of once increases absorption and reduces nausea. Ask your doctor about this.

The Importance of Fiber

Taking iron supplements leads to constipation in most people. Increase your intake of fiber or take a fiber supplement, but not around the time you take your dose of iron. Foods that are high in fiber can reduce iron absorption.

Finally, be patient. The anemia will usually resolve in about eight weeks, but you’ll need to continue the supplements for another six months or so to replenish tissue iron stores.

Via oromoindex

Vitamin A is one of the most important vitamins that our body needs. Despite this, Vitamin A deficiency affects over 250,000 to 500,000 children in developing countries each year. Vitamin A aids the retina in converting the light that the eye receives into nerve signals to our brains. Thus, with a lack of vitamin A, the eye might exhibit problems ranging from a difficulty seeing in the dark to total blindness.

Vitamin A plays an important role in repairing and aiding with the growth of healthy body tissues. It promotes healthy teeth, skin and muscles. It also gives protection to the mucous membranes in the throat, mouth, lungs and nose against infection. Vitamin A is composed of retinol which is vital to the formation of rhodopsin, which is a photoreceptor pigment present in the retina.  It also promotes great vision even in low light. This vitamin is also critical in reproduction and breastfeeding.

Vitamin A Deficiency

There are two forms of Vitamin A deficiency — primary or secondary. Primary Vitamin A deficiency is when there is a lack in the consumption of vitamin A rich foods like yellow and green vegetables, liver and fruits. Secondary Vitamin A deficiencies are often associated with reoccurring malabsorption of lipids, low fat diets, chronic exposure to oxidants (ex. cigarette smoke) and an impaired bile production. A deficiency in this vitamin often manifests itself in an impaired vision, particularly in low light, which is a condition called night blindness

Via testcountry

A team of scientists has discovered rare variations of a maize gene (crtRB1) that can lead to an 18-fold increase in beta-carotene content of maize in an academic research setting. Plant breeders are starting to use these naturally occurring genetic variations to breed maize that can provide more beta-carotene to malnourished people. The body converts beta-carotene into vitamin A.

Millions of people in developing countries are too poor to buy foods rich in beta-carotene, such as fruits and vegetables. This results in vitamin A deficiency, which blinds up to 500,000 children annually. The poor eat cheaper staple foods, such as maize, daily. Increasing the amount of naturally produced beta-carotene in maize can upgrade its status to a ‘superfood’ that provides a valuable nutrient in addition to calories.

Most of the beta-carotene produced in maize is converted into other carotenoids, which make less or no vitamin A. The favorable variations of the crtRB1 gene slow down this conversion process resulting in more beta-carotene, and hence, more vitamin A. The team also identified a molecular marker, essentially a genetic signpost, which makes the most favorable form of the gene easier to find.

A statement from HarvestPlus which, which along with USAID and other organizations funded this research, quoted Dr. Torbert Rocheford, a member of the team as having said “We can now, not only search for this form of the gene in maize using cheap molecular markers, but also breed it into any maize variety in the world,This could translate into improving the health of children through better nutrition, especially in Africa where maize is a popular staple food.”

“We are on track to release conventionally-bred vitamin A maize in Zambia by 2012—beyond that, this research could accelerate breeding of maize with even more vitamin A,” the statement quoted Dr Howarth Bouis, Director of HarvestPlus, as saying. Under the best scenario, the crtRB1 gene variations can increase concentration of beta-carotene from a little above zero, to about 57% of the micronutrient target (15 micrograms/gram beta-carotene) that HarvestPlus has determined would improve poor people’s nutrition and health.

Via indiatimes

Your mother may have told you to drink your orange juice so that you could get a healthy dose of vitamin C or stay well. However, researchers at the University of New York at Buffalo have discovered that orange juice may do more than that. According to their research recently published in the American Journal of Clinical Nutrition, orange juice may help to combat the damaging, inflammatory effects that high fat and/or high carbohydrate meals may cause on the body.

Orange juice contains other, healthy chemicals besides vitamin C. Flavonoids, another component naturally found in orange juice — as well as other fruits and vegetables — have been noted to have many healthy benefits, including reducing inflammation.

For this study, 30 healthy, fasting participants were asked to consume a 900 calorie, high carbohydrate, high fat meal with a beverage consisting of 300 calories of either orange juice, a high carbohydrate drink, or water. The meal consisted of  hashbrowns, egg and muffin sandwiches, and sausage and muffin sandwiches. After their 10 to 15 minute meal, the participants had their blood measured in specified increments, before consuming the food and drink and up to five hours after the meal.

Researchers found that, up to five hours after eating, components in the blood associated with inflammation and stress, such as metalloproteinase 9 (MMP-9), toll-like receptors 2 and 4 (TLR 2, 4) and reactive oxygen species produced by white blood cells, were increased in indivdiduals consuming water or a high carb drink with their meal. On the other hand, those participants who consumed orange juice with their meal saw no significant changes these factors.

This research may be important to those of you interested in heart disease prevention. Inflammation of arteries inside the heart — and elsewhere in the body — contributes to the formation of atherosclerosis, or the buildup of cholesterol and other fats that could cause narrowing or blockages of artieres. In the case of this study, 300 calories of orange juice, not from concentrate, was used. Based upon my estimation, this appears to be roughly 3 cups (24 ounces) of orange juice.

Although more information is needed, sheds some light on the harm that high carb, high fat diets have on the body — as well as the heart. Additionally, it helps us to understand the importance of phytochemicals — found in foods like fruits and veggies — in a healthy diet.

Via About

A) For most people, no. Both types of calcium are absorbed similarly by healthy people. Calcium carbonate is more commonly available and is usually less expensive. It is more readily absorbed when taken with food.

Calcium citrate is generally more expensive but is often more easily absorbed by those with lower levels of stomach acid. It is readily absorbed by the body with or without food.

The supplements also contain different amounts of elemental calcium. Carbonate is 40 percent by weight, and citrate is 21 percent.

Calcium absorption decreases as the amount of elemental calcium per dose increases.

In order to get the most out of your calcium supplements, you should take several smaller doses. If you are taking 1,000 milligrams per day, for example, try taking 500 milligrams twice a day.

Calcium is also added regularly to certain foods. It is common to find calcium-fortified breads, orange juice, cereals and tofu.

Dairy products are naturally high in calcium, so consuming three servings of low-fat milk, cheese or yogurt can provide significant amounts.

Calcium supplements are most often recommended for people who have osteoporosis or are at risk for it.

It is important to take supplemental Vitamin D to aid absorption. Supplements are also important for vegans, strict vegetarians and those with lactose intolerance.

Speak with your primary-care physician regarding which treatment is best for you. If you are simply looking for information, visit the National Institutes of Health Office of Dietary Supplements website at http://dietary-supplements.info.nih.gov/index.aspx.

Q) If a doctor recommends that an elderly person monitor blood pressure a couple of times a week, is there a time of day when it is best to take it? Is it lower in the morning, afternoon or evening?

A) To get an accurate measure of what your blood pressure is averaging, it is usually best to check in the morning and again at night. Be sure to keep a record of what time you take the readings.

It may also be helpful to make a list of physical activities each day and what time they occurred, since exercise, for example, can raise the blood pressure during and immediately following. Salt may also increase blood pressure.

If you have a digital blood-pressure monitor, have it calibrated by your physician before use. He or she should also review its usage so you will be able to obtain more accurate readings.

Via Goerie

A new nutricosmetic study conducted by world renowned dermatologist Zoe Diana Draelos, MD (president of the Dermatology Consulting Institute, High Point, NC.), found that daily oral supplementation with Lyc-O-Mato, a natural lycopene complex extracted from red ripe tomatoes, will enhance the protective properties of the skin against environmental stress and reduce premature aging and wrinkles.

Clinical evidence demonstrates that just one day of unprotected sun exposure can cause irreversible cell damage, which is associated with both morphological and histological changes.  These changes can lead to premature aging of the skin.  “It only takes small amounts of daily sun exposure, such as walking to and from the car, or to the supermarket to start skin damage,” says David Djerassi, Wellness and Nutricosmetic Expert for LycoRed, Ltd. “Yet, despite highly publicized dermatologist recommendations and rising skin cancer rates, few people apply sunscreens every day.  A Lyc-O-Mato capsule consumed in the morning, with breakfast, may be an easy and effective way to help protect skin from the damaging effects of UV radiation that can lead to premature aging, or even skin cancer.”

In the ten week study, one group was supplemented daily with Lyc-O-Mato capsules and the second group was supplemented with a placebo (soy oil).  After the supplementation period, the subjects were exposed to two MEDs of UVB and UVA radiation.  Skin biopsies taken from the volunteers, were carefully analyzed to determine the number of sunburn cells formed after the exposure to radiation.  Sunburn cells are dead cells, indicative of DNA damage caused by UVB and UVA light.  The number of sunburn cells found for the Lyc-O-Mato group was significantly lower as compared to the number found for the placebo control group. Fewer sunburn cells indicate less skin damage, which can manifest itself as premature aging and wrinkles.

“Other clinical studies have also shown that nutricosmetic supplements containing carotenoids, including those found in Lyc-O-Mato, can enhance the natural protective properties of the skin, thus helping reduce environmental stress damage. They also help maintain younger looking skin by increasing hydration, density, thickness, elasticity and smoothness,” adds Djerassi.

Via nutritionhorizon

Researchers have developed a new magnesium supplement, magnesium-L-threonate (MgT), that they have found to work on both young and aging animals to enhance memory or prevent its impairment.

They say animal studies have proven that MgT effectively crosses the blood-brain barrier to inhibit calcium flux in brain neurons.

Scientists studied two groups of rats to determine the supplement’s effect on memory. Both groups were fed normal diets containing a healthy amount of magnesium from natural sources. One group, however, was also given MgT supplements in addition

Behavioral tests showed that cognitive functioning improved in the rats in who received the supplements. These animals also demonstrated an increase of synapses in the brain, according to researchers involved in the study.

They say the results indicate that the new compound improves permeability of the blood-brain barrier.

“Magnesium is the fourth most abundant mineral in the body, but today half of all people in industrialized countries are living with magnesium deficiencies that may generally impair human health, including cognitive functioning,” said lead researcher Dr. Inna Slutsky.

Dietary sources of magnesium include green leaves, broccoli, almonds, cashews and fruit.

Taking MgT supplements and increasing magnesium in the diet may help improve memory and delay dementia and other age-related cognitive malfunctions, according to Dr. Slutsky.

Via oromoindex

While carrots provide a host of beneficial nutrients such as potassium, Vitamin C, Vitamin K and fiber, the beta carotene content is off the charts.

The carrot, with its feathery green foliage, is a member of the parsley family. Oddly enough, early varieties of carrots were white, purple, red, yellow and green, not orange.

Dietary beta carotene, which is converted by the body to vitamin A, is essential for the proper functioning of the retina of the eye and may reduce the risk of heart disease and cancer. Carrots also contain a type of soluble fiber called calcium pectate, which may help to lower LDL (“bad”) cholesterol.

If you enjoy munching on raw carrots, great. However, carrots have tough cell walls that the body cannot easily break down. Cooking carrots just until crisp-tender actually makes the nutrients, including beta carotene, more available to the body. Overcooking can lower the carotene level.

Look for well-shaped carrots with a healthy reddish orange color from top to bottom. The darker the orange color, the more beta carotene. Pass on carrots if the top is dark or black — that’s a sign of age. Avoid cracked, shriveled, soft or wilted carrots. If buying carrots with the greenery attached, make sure the leaves are moist and bright green and the carrots are firm and smooth. Remove the greenery before storing.

The greens will wilt and decay quickly. Also, moisture will be drawn from the roots, creating limp and rubbery carrots.

Store carrots in a plastic bag in the refrigerator’s vegetable bin. Unwrapped carrots left at room temperature lose sweetness and crispness. If carrots do become limp, recrisp them in a bowl of ice water.

Finally, avoid storing carrots near apples. Apples release ethylene gas that can give carrots a bitter taste.

Via Freep

MANY people today are more conscious about the food they eat. But nothing makes a woman question what she puts in her mouth more than pregnancy. While folic acid and calcium may be the first nutritional needs that come to mind, there is another that’s just as important and sometimes overlooked: docosahexaenoic acid, or DHA.

DHA, an omega-3 long chain polyunsaturated fatty acid, is found in every cell of the body. It is critical for brain, eye, and central nervous system development and functioning.

During pregnancy, developing babies rely on their mothers to get needed DHA. Since DHA is derived from the foods we eat, the content of DHA in a mother’s diet determines the amount of DHA passed on to her developing baby.

Unfortunately, many pregnant women fail to get the recommended amount of DHA in their diets and DHA is not found in most “pre-natal” vitamins.

DHA in breast milk

A study performed at Texas Tech University showed a correlation between the amounts of DHA found in a mother’s milk and a baby’s cognitive function. Basically, the more DHA mum had, the smarter her baby was. Babies need DHA for optimal brain and eye development and they get the DHA from mum’s breast milk.

This study, published in the Journal of Paediatrics Psychiatry, revealed a positive correlation between DHA levels in breast milk and newborn neurobehavioural function. These findings support numerous clinical studies showing that DHA plays an important role in infant mental and visual development.

“This study is significant because it correlates higher DHA in breast milk to higher cognitive function at a very young age,” said study investigator Dr Connye Kuratko, a registered dietician formerly with Texas Tech University and now with Martek Biosciences. “Americans have among the lowest levels of breast milk DHA in the world because of their diets, but pregnant and breastfeeding mums can safely ensure their baby is getting enough DHA simply by taking a DHA supplement.”

Developing infants cannot efficiently make their own DHA and must obtain it through their mothers’ placentas during pregnancy, and from breast milk after birth. The amount of DHA in a mother’s diet determines the amount of DHA in her breast milk.

Dietary sources of DHA

According to Dr Barbara Levine, associate professor of nutrition in medicine at Weill Medical College of Cornell University, “the purest source of DHA is not the fish itself, but rather what fish consume: the ocean’s vegetarian plant algae. Taking DHA supplements produced from marine algae is therefore a safe way for pregnant women to boost their fatty acid stores.”

Studies show that DHA supplementation while breastfeeding effectively increases DHA levels in the mother’s milk, as well as in the infant’s blood.

One recent study published in the July issue of the American Journal of Clinical Nutrition showed that infants of mothers who supplemented with DHA during the first four months of breastfeeding had better psychomotor skills at two-and-a-half years of age.

The American Heart Association, United States Food and Drug Administration (FDA), and the Environmental Protection Agency (EPA) have all issued advisories on the consumption of fish.

These warnings come in response to findings that certain fish contain methylmercury, a contaminant that, when present at high levels, could harm the developing nervous system of foetuses, newborns, and toddlers.

This could lead to negative effects on attention span, language, visual-spatial skills, memory, and coordination. It is estimated that nearly 60,000 children each year are born at risk for neurological problems due to methylmercury exposure in the womb.

To minimise the risk of mercury exposure, the FDA recommends that pregnant, breastfeeding mothers and young children eat no more than 340g of cooked fish per week and choose a variety of fish rather than a single type. They are to avoid consuming big fish like shark, swordfish, tile fish, and king mackerel, which contain the highest levels of methylmercury.

DHA from different sources

Fish oil is derived from the tissues of oily fish and it contains both DHA and EPA (eicosapentaenoic acid). However, ordinary fish oil supplements contain fairly large amounts of EPA and moderate amounts of DHA. In adults, both are digested and absorbed. However, in infants and foetuses, EPA might compete with DHA for a place in the nerve cell membranes and this may be detrimental to the developing brain, eye, and nervous system.

In human breast milk, the amount of DHA is four times higher than the amount of EPA – nature knows best!

Some manufacturers produce their fish oil via a process called “molecular distillation” to eliminate methylmercury and other toxins found in fish. However, this process will not remove 100% of methylmercury because with the present day technique, there will still be traces of toxins – which maybe below detectable levels. It all depends on the sensitivity of the testing equipment.

Plant DHA

DHA supplements derived from algae are now available. They provide a safer option for pregnant and breastfeeding mothers who want the benefits of DHA for their babies without having to worry about methylmercury toxicity or high EPA content.

Martek Biosciences from the US is the only company in the world that has managed to produce DHA from patented strains of algae grown in large-scale fermentation tanks located away from the sea using filtered water – under tightly controlled GMP manufacturing conditions.

Farmed algae located away from the sea means that there is no exposure to oceanic contaminants. DHA from algae source is also free from other long-chain polyunsaturated fatty acids, like EPA, that is found naturally in fish oil.

This is the reason why Martek’s DHA is found in more than 99% of DHA-enriched infant formulas in the US.

Recommended dosage

The experts from the National Institutes of Health and International Society for the Study of Fatty Acids and Lipids (NIH/ISSFAL) have recommended an intake of 300mg of DHA per day for pregnant and breastfeeding mothers.

Some studies have also found that adequate levels of DHA in the maternal diet may play a role in helping a mother’s emotional wellbeing after birth.

DHA supplements packaged in enteric-coated vegetable capsules have an added advantage. The enteric coating protects the capsule from stomach acids, thus ensuring that the capsule is disintegrated in the intestines, and not in the stomach. The absorption of DHA is better in the intestines.

Furthermore, there will not be any aftertaste when burping. This is an important point for a pregnant woman because she may be overly sensitive to certain smells.

In picking the right DHA supplement for pregnant and breastfeeding mothers, make certain that the source is from plants (algae).They are a safer option because they do not contain any of the toxins, heavy metals, or EPA that are found in fish-sourced DHA supplements. Also, do not forget that enteric coated DHA supplements have their advantages!

A healthy, balanced diet during pregnancy and breastfeeding is vital for both mother and baby. Apart from getting the daily dose of DHA, pregnant and breastfeeding mothers should also consume prenatal supplements with higher amounts of calcium, iron, and folic acid to support the increased demands of this crucial developmental stage of her baby.

Vis thestar