In the pink month-the National Breast Cancer Awareness Month, we publish a report below to share with readers a study that suggests that high intake of folate may increase risk of breast cancer in postmenopausal women.

A new study in American Journal of Clinical Nutrition suggests that high intake of folate and other one-carbon metabolism related nutrients may boost risk of breast cancer in postmenopausal breast cancer.

Folate is a vitamin commonly added to flours and bakery products as a fortifying agent to help prevent birth defects.

But the current study led by Victoria L Stevens and colleagues from the Epidemiology Research American Cancer Society Atlanta Georgia shows high intake of folate was associated with significantly increased risk of breast cancer.

For the study, Stevens et al. examined the association of dietary and total folate, vitamin b-6, vitamin b-12, methionine and alcohol intakes with breast cancer risk in 70,656 postmenopausal women whose dietary information was collected at baseline in 1992.

During the follow-up between 1992 and June 2005, 3,898 women developed breast cancer.

The researchers found postmenopausal women with the highest quintile of dietary folate intake was correlated with a 12 percent increased risk of breast cancer. The elevated risk was not modified by other nutrients or alcohol. But no dose-response trend was observed.

Vitamin b-6, total folate, and vitamin b-12 were not found associated with breast cancer risk while methionine was inversely linked with breast cancer risk.

This is not the first study that found the association between high folate intake and increased risk of cancer.

Foods high in methionine include eggs, cheese, seaweed, seeds, nuts, fish, mollusks, soy protein, and butter.

Foods high in folate include brewer’s yeast, lentils, romaine lettuce, pinto beans, okra, black beans, black eyed peas, kidney beans, broccoli, Brussels sprouts, collard greens, garbanzo beans, asparagus, and beets.

The researchers did not know why high dietary folate was linked with high breast cancer risk in postmenopausal women. All the folate-rich foods listed seem to be healthy foods or supplements.

They acknowledged that more research is needed. The study is observatiobal and it does not reveal a causal relation between high intake of folate and increased breast cancer risk.

Breast cancer is diagnosed in more than 175,000 individuals and kill about 50,000 each year in the United States, according to American Cancer Society.

More reports will be published here in the National Breast Cancer Month to help readers understand the risk of breast cancer and how to prevent the disease.

Via foodconsumer

Despite some evidence to the contrary, people’s blood levels of calcium and vitamin D may be unrelated to their thinking, memory and other brain functions, a new study suggests.

The findings, based on a government health study of Americans ages 20 to 90, bolster past evidence showing no association between vitamin D levels in the blood and cognitive function.

They also cast doubts on recent research that has linked higher calcium levels to a quicker mental decline in older adults.

“Although some recent data suggest that even moderately elevated (blood) calcium levels may be related to impaired cognitive performance, the results of this study do not support these results,” researcher Dr. Anna-Maija Tolppanen, of the University of Bristol in the UK, noted in an email to Reuters Health.

The findings also back up a previous analysis of the same study cohort done by a different research team. That study found no association between higher vitamin D levels and better cognitive performance in young or older people.

Overall, the current results “do not support an important role” for either calcium or vitamin D in adults’ cognitive function, Tolppanen and her colleagues report in the journal Epidemiology.

In theory, calcium levels could affect cognitive performance or the odds of age-related cognitive decline. Disruptions in the body’s calcium balance can contribute to nerve cell damage; and in people with hyperparathyroidism — a hormonal disorder that raises blood calcium — normalizing calcium levels can correct memory problems and other cognitive symptoms of the disorder.

Similarly, vitamin D, which helps regulate calcium levels, could theoretically affect cognition. But studies looking at the relationship have been mixed, with some linking higher vitamin D levels to greater cognitive performance and others showing no such connection.

As for calcium, two studies that followed older adults over time found that those with higher blood calcium levels tended to show greater cognitive decline.

However, the current study appears to be the first to examine calcium levels and cognitive function in younger adults. This is important, Tolppanen explained, because if there is a link among younger people, it would be less likely to reflect so-called “reverse causality” — that is, people with poorer cognitive function making diet or other behavior choices that affect their calcium levels.

Overall, Tolppanen and her colleagues found no association between blood calcium levels and performance on standard cognitive tests among either younger or older adults in their study. The same was true of vitamin D levels.

The findings do not rule out a connection between the nutrients and mental performance. A limitation of the study is that participants were assessed at one time point; so-called prospective studies, which would follow people over time to see how vitamin D and calcium levels correlate with changes in cognitive test performance, would be more informative.

Larger prospective studies are still needed, according to Tolppanen.

The findings are based on data from a government health study conducted between 1988 and 1994. There was information on blood calcium levels and cognitive test performance for about 4,400 adults ages 20 to 59, and 4,300 adults ages 60 to 90; information on vitamin D levels and test performance was available for roughly 4,800 adults in each age group.

In a previous analysis of the same group, another research team had found no association between higher vitamin D levels and better cognitive performance — a finding that was in contrast to those of some, though not all, earlier studies.

That raised the question of whether the lack of a link was due to a “masking” effect by blood calcium. Because blood calcium levels are partly regulated by vitamin D, it’s possible that any effects of calcium on cognitive function could obscure those of vitamin D.

However, Tolppanen said that even when variations in people’s blood calcium were taken into account, there was no association between vitamin D and cognition in this study.

Vitamin D has received much research attention of late, with studies linking relatively low vitamin D levels to a range of health problems — including increased risks of type 1 diabetes and severe asthma attacks in children and, in adults, heart disease, certain cancers and depression.

But those studies, like the current one, have been observational — meaning they investigated whether there is a relationship between people’s vitamin D levels and their odds of having a particular medical condition. Such studies cannot prove, or completely rule out, cause-and-effect.

It’s also common for observational studies looking at the same question to come to conflicting conclusions — which may be due to differences in the populations under study, or differences in the studies’ methodology, for example.

Tolppanen noted that the discrepancy between the current findings and those of some past studies could be due to such methodological differences, such as differences in the way cognitive function was assessed.

Via reuter

Vitamin C not only helps to shake off the symptoms of a common cold faster but is also an essential nutrient for overall health and well being because of its remarkable and protective benefits.

According to a new study, vitamin C may work as a natural happy pill.

There is scientific evidence that supplement of the nutrient enhances the emotional state of acutely hospitalized patients, by improving their mood and making them feel happier.

Lead researcher, Dr. John Hoffer, a Senior Physician in the Divisions of Internal Medicine and Endocrinology, and a professor of medicine at McGill University stated, “About one in five acute-care patients in our hospital have vitamin C levels so low as to be compatible with scurvy. But patients are rarely given vitamin supplements. Most physicians are simply unaware of the problem.

“Subclinical deficiencies of vitamin C and D have each been linked to psychological abnormalities, so we examined that aspect in our clinical trial.”

Findings of the study
In a bid to assess whether a simple dose of vitamin C makes accident and emergency patients happier, the researchers conducted a double-blind clinical trial took at the Jewish General Hospital in Montreal, Canada.

As a part of the study, the patients were randomly assigned supplements of either vitamin C (500 mg bid) or vitamin D (1,000IU bid) for seven to 10 days.

Vitamin D was used as an alternative treatment since its deficiency is also very common in acutely hospitalized patients and has been linked to abnormal mood.

Mood was assessed using the Profile of Mood States (POMS). It was noted that patients who were administered vitamin C exhibited a rapid and clinically significant improvement in their state of mood.

There was a 34 percent reduction in mood swings in them. However, no such change was observed in those taking vitamin D.

The researchers theorize that sub-normal vitamin C concentrations in the cerebrospinal fluid may be adversely affecting brain functions and mood, but once the nutrient is replenished the mood could improve.

Dr Hoffer stated, “The lack of any effect of vitamin D on mood is good evidence we are not dealing with a placebo response.

“This looks like a true biological effect. Our finding definitely requires follow up in larger studies in other centres. The treatment is safe, simple, and cheap, and could have major clinical practice implications.”

Health benefits of Vitamin C
Vitamin C is a water-soluble antioxidant which needs to be obtained through food or supplements as it is not made by the body.

It is known to lessen the severity of the common cold. Vitamin C is a potent free radical eliminator and is essential for a strong and healthy immune system.

Adequate intake of Vitamin C is linked with creation of collagen and neurotransmitters, reduction in cholesterol and gallstones, conversion of fat to energy and lowering the risk of heart disease, stroke, diabetes, and cancer.

Vitamin C has been widely acclaimed as an antioxidant and protector of cells from oxidative damage.

Practically all fruits and vegetables contain some amount of vitamin C. Highest vitamin C content is found in orange juice, grapefruit juice, peaches, peppers (sweet and hot), papayas, strawberries, broccoli, Brussels sprouts, kohlrabi, pineapple, and kiwi fruit.

Other fruits noted for vitamin C include jujube, acerola, camu camu, guava, red and black currants, mango and persimmon.

The National Academy of Sciences recommends an intake of least 75-90 milligrams of vitamin C each day through food or supplement sources for adults.

For those clinically deficient, the upper tolerable level for adults is 2000 milligrams per day. However, large doses may cause indigestion, nausea, and diarrhea.

HIV-positive women who are breastfeeding should not be given vitamin A supplements because it increases the risk of transmitting the AIDS virus to their infants, researchers said Thursday. Mother-to-child transmission of HIV has been largely controlled in the United States and other developed countries through the use of antiretroviral drugs, but is a major problem in the developing world. In 2008, there were 430,000 new HIV infections in infants, most of them in sub-Saharan Africa, and breast feeding accounted for more than 95% of them. Vitamin A supplements are commonly given to pregnant women in such countries, but physicians generally do not take into account the women’s HIV status.

In one study reported in the American Journal of Clinical Nutrition, epidemiologist Eduardo Villamor of the University of Michigan School of Public Health and his colleagues studied 1,078 HIV-positive women who were pregnant. Half received 5,000 international units of vitamin A and 30 milligrams of beta-carotene every day during gestation and lactation and half received a placebo. The combination of supplements increased the risk of passing the virus to the infants, and it appeared that each supplement had an effect individually, Villamor said.

In a second study in the same journal, Villamor and his colleagues found that the supplements increase the risk of subclinical mastitis in HIV-positive women. Subclinical mastitis is an inflammatory condition that causes blood plasma to leak into the mammary gland, carrying virus particles with it.

“The takeaway is that daily supplementation of HIV-infected pregnant or lactating women with vitamin A and beta-carotene at the doses tested is probably not safe and efforts need to be strengthened on preventing mother-to-child transmission through other interventions, such as antiretroviral agents,” Villamor said in a statement.

People who consumed the most magnesium in foods and from vitamin supplements were about half as likely to develop diabetes over the next 20 years as people who took in the least magnesium, Dr. Ka He of the University of North Carolina at Chapel Hill and colleagues found.

The results may explain in part why consuming whole grains, which are high in magnesium, is also associated with lower diabetes risk. However, large clinical trials testing the effects of magnesium on diabetes risk are needed to determine whether a causal relationship truly exists, the researchers note in Diabetes Care.

It’s plausible that magnesium could influence diabetes risk because the mineral is needed for the proper functioning of several enzymes that help the body process glucose, the researchers point out. Studies of magnesium and diabetes risk have had conflicting results, though.

To investigate the link, the researchers looked at magnesium intake and diabetes risk in 4,497 men and women 18 to 30 years old, none of whom were diabetic at the study’s outset. During a 20-year follow-up period, 330 of the subjects developed diabetes.

People with the highest magnesium intake, who averaged about 200 milligrams of magnesium for every 1,000 calories they consumed, were 47 percent less likely to have developed diabetes during follow up than those with the lowest intakes, who consumed about 100 milligrams of magnesium per 1,000 calories.

He and colleagues also found that as magnesium intake rose, levels of several markers of inflammation decreased, as did resistance to the effects of the key blood-sugar-regulating hormone insulin. Higher blood levels of magnesium also were linked to a lower degree of insulin resistance.

“Increasing magnesium intake may be important for improving insulin sensitivity, reducing systemic inflammation, and decreasing diabetes risk,” He and colleagues write. “Further large-scale clinical trials are needed to establish causal inference and elucidate the mechanisms behind this potential benefit.”

Via: Reuters

Treatment with vitamin C rapidly improves the emotional state of acutely hospitalized patients, according to a study carried out by researchers at Montreal’s Jewish General Hospital (JGH) and the affiliated Lady Davis Institute for Medical Research (LDI).

In a double-blind clinical trial, patients admitted to the JGH were randomly assigned to receive either vitamin C or vitamin D supplements for seven to ten days. Patients administered vitamin C had a rapid and statistically and clinically significant improvement in mood state, but no significant change in mood occurred with vitamin D, the researchers discovered. Their results were published recently in the journal Nutrition.

“Earlier studies, both in our hospital and in other centres, demonstrated that the majority of acutely hospitalized patients have subnormal levels of vitamins C and D in their blood,” said Dr. L. John Hoffer, MD, PhD, an investigator at the Lady Davis Institute for Medical Research.

“About one in five acute-care patients in our hospital have vitamin C levels so low as to be compatible with scurvy,” added Hoffer, also a Senior Physician in the Divisions of Internal Medicine and Endocrinology, and a professor of medicine at McGill University. “But patients are rarely given vitamin supplements. Most physicians are simply unaware of the problem. Subclinical deficiencies of vitamin C and D have each been linked to psychological abnormalities, so we examined that aspect in our clinical trial.”

“The lack of any effect of vitamin D on mood is good evidence we are not dealing with a placebo response,” said Dr. Hoffer. “This looks like a true biological effect. Our finding definitely requires follow up in larger studies in other centres,” he said. “The treatment is safe, simple and cheap, and could have major clinical practice implications.”

Via: Eurek Alert

Another vitamin Cinderella story may be unfolding. Not unlike the vitamin D saga, once only appreciated for its role in bone health; the vitamin K story, once known only as the clotting vitamin, is capturing the heart of research scientists.

Vitamin K is a group of fat-soluble compounds known as naphthoquinones, and encompasses a large family. The best studied are the natural forms K1 (phytonadione) and a group of K2 vitamins (menoquinones). Vitamin K1 is obtained through plant sources, such as leafy greens, cruciferous vegetables, avocado, kiwi, soybean oil, cereals and wheat bran. K1 is converted to K2 by our gut bacteria, but humans do not seem to be as efficient at conversion as other mammals. Food sources of K2 include the fermented soy product Natto, dairy products, eggs and other animal sources, such as chicken, beef, liver, salmon and mackerel.

Vitamin K deficiency manifests as susceptibility to easy bruising and bleeding. Vitamin K deficiency is rare, though, because food sources are abundant and our gut bacteria also manufacture the vitamin. Issues can develop in individuals with chronic  fat malabsorption (e.g. cystic fibrosis), certain intestinal diseases, chronic liver disease (such as in alcohol abuse), or those on prolonged antibiotic therapy. In addition, individuals on blood-thinners (warfarin or Coumadin) are often instructed to avoid greens rich in vitamin K, and some drugs seem to interfere with vitamin K. Infants are at risk for hemorrhagic disease of the newborn, and are routinely given K1 injection at birth to prevent this complication.

Vitamin K assists the body in transporting calcium. Through this mechanism vitamin K is a player in promoting proper clotting and bone health. More recently, excitement generated by this phytonutrient revolves around the fact that there are a number of vitamin-K dependent proteins that are felt to be essential to maintaining long-term health. Studies are suggesting that via this route vitamin K may reduce bone loss and  prevent fractures, and reduce calcification of the arteries that feed the heart. This anti-calcification effect of the arteries promotes arterial elasticity (flexibility), and may reduce the incidence of heart disease.

Other studies suggest that vitamin K may be associated with a reduced risk of developing Type 2 diabetes, and possibly certain cancers. Although much of the research on vitamin K is still considered speculative, evidence does appear to be mounting that vitamin K may be involved in many aspects of our health and well-being.

Currently, routine supplementation with vitamin K is not being promoted. However, if you have any of the conditions mentioned you may want to conduct some of your own research and discuss the topic with your doctor. In particular, considering that many individuals on blood thinners also have some form of heart disease, it now seems prudent to discuss with your doctor ways to find the healthy balance of a consistent intake of vitamin K that will still allow for a predictable blood thinning effect.

Via:Timesunion

MASON CITY — Keeping bones healthy should be a priority for people of any age, health officials say. “Osteoporosis (a thinning of the bones) is a very common problem,” said Dr. Linda Floden, an internal medicine physician with Mercy Medical Center-North Iowa. It can lead to fractures such as hip fractures or compression fractures of the spine — which can impede breathing and cause complications such as pneumonia, Floden said. Fractures often lead to placement in a nursing home. “It changes lifestyles.” Building strong bones, especially before the age of 30, can be the best defense against developing osteoporosis, the National Osteoporosis Foundation (NOF) reports. Prevention is critical because there is no cure. The NOF recommends getting your daily recommended amounts of calcium and vitamin D, engaging in regular weight-bearing exercise and avoiding smoking and excessive alcohol. The NOF reports that people who exercised regularly in childhood and adolescence are more likely to have reached peak bone density. Adults under 50 need 1,000 milligrams of calcium a day. For adults 50 and older, it’s 1,200 to 1,500 milligrams a day. An 8-ounce glass of milk or 6-ounce carton of yogurt have 300 milligrams of calcium, Floden said. Cottage cheese, cheese, soy products and sardines are also high in calcium. Calcium-fortified orange juice is another option. Some vegetables also contain some calcium. Broccoli, for example, has 120 to 130 milligrams in a cup, Floden said. Vitamin D is needed for the body to absorb calcium. It comes through the skin following direct exposure to sunlight and from foods such as egg yolks, fortified milk, saltwater fish and liver. Adults under 50 need 400 to 800 international units of vitamin D daily; adults 50 and over need 800 to 1,000. Obtaining calcium in the diet is preferable to taking supplements, Floden said. If using a calcium supplement, be sure it also contains vitamin D. Women, especially Caucasian women, are at higher risk of developing osteoporosis because they have a lower bone mass than men. Women begin to lose bone tissue after menopause because of the loss of estrogen. Problems often start showing up after age 65, Floden said. Men with diabetes are also at an increased risk of developing osteoporosis. Bone density tests, known as dexa scans, are covered by Medicare for women older than 65. Medicare also covers the test for men with risk factors for osteoporosis. “People with a high risk should be screened at age 50,” Floden said. Risk factors for osteoporosis Sex (women are more at risk) Aging Sedentary lifestyle Women with small body frames Women who are too thin  or have low body fat ratios Gastric bypass surgery History of fracture in a first-degree relative Diabetes Cigarette smoking Steroid usage Alcohol intake of more than two drinks a day Excessive caffeine consumption Use of oral contraceptives Rheumatoid arthritis Thyroid disease

Via:Globegazette

Scientists have found that vitamin D influences more than 200 genes, including ones related to cancer and autoimmune diseases like multiple sclerosis — a discovery that shows how serious vitamin D deficiency can be.

Worldwide, an estimated one billion people are deficient in vitamin D, and a team of scientists from Britain and Canada said health authorities should consider recommending supplements for those at most risk.

“Our study shows quite dramatically the wide-ranging influence that vitamin D exerts over our health,” said Andreas Heger of the Functional Genomics Unit at Britain’s Oxford University, who led the study.

Vitamin D effects our DNA through something called the vitamin D receptor (VDR), which binds to specific locations of the human genome. Heger’s team mapped out these points and identified more than 200 genes that it directly influences.

Vitamin D deficiency is a well-known risk factor for rickets, and some evidence suggests it may increase susceptibility to autoimmune diseases such as multiple sclerosis (MS), rheumatoid arthritis and type 1 diabetes, as well as certain cancers and even dementia.

With this is mind, the group looked at disease-associated regions of the gene map to see if they had higher levels of VDR binding. They found VDR binding was “significantly enriched” in regions linked to several common autoimmune diseases, such as MS, type 1 diabetes and Crohn’s disease, as well as in regions associated with cancers such as leukemia and colorectal cancer.

“SUNSHINE VITAMIN”

Sreeram Ramagopalan, of the Wellcome Trust Center for Human Genetics at Oxford University, said the results, published on Monday in the journal Genome Research, showed “just how important vitamin D is to humans, and the wide variety of biological pathways that vitamin D plays a role in.”

Most Vitamin D is made by the body as a natural by-product of the skin’s exposure to sunlight. It can also be found in fish liver oil, eggs and fatty fish such as salmon, herring and mackerel, or taken as a supplement.

Some experts say that up to half the world’s population has lower than optimal levels of vitamin D, and that about one billion people are actually vitamin D deficient. The problem is getting worse as people spend more time indoors.

A study published in March found that vitamin D is vital for activating the immune system’s killer cells, known as T cells, which remain dormant and unaware of threats from infections if vitamin D is lacking in the blood.

Ramagopalan said the latest study suggested vitamin D played a role “in susceptibility to a host of diseases” and that health authorities should consider giving supplements to pregnant women and young children as a preventative measure.

“Vitamin D supplements during pregnancy and the early years could have a beneficial effect on a child’s health in later life,” he wrote. “Some countries such as France have instituted this as a routine public health measure.”

There are no definitive studies on the optimal daily dose of vitamin D but some experts recommend 25 to 50 micrograms.

Via: Reuters

Overview:

Archeological evidence suggests that people consumed tea leaves steeped in boiling water as many as 5,000 years ago. Botanical evidence indicates that India and China were among the first countries to cultivate tea. Today, tea is the most widely consumed beverage in the world, second only to water. Hundreds of millions of people drink tea around the world, and studies suggest that green tea (Camellia sinesis) in particular has many health benefits.

There are three main varieties of tea — green, black, and oolong. The difference between the teas is in their processing. Green tea is made from unfermented leaves and reportedly contains the highest concentration of powerful antioxidants called polyphenols. Antioxidants are substances that scavenge free radicals — damaging compounds in the body that alter cells, tamper with DNA (genetic material), and even cause cell death. Free radicals occur naturally in the body, but environmental toxins (including ultraviolet rays from the sun, radiation, cigarette smoke, and air pollution) also give rise to these damaging particles. Many scientists believe that free radicals contribute to the aging process as well as the development of a number of health problems, including cancer and heart disease. Antioxidants such as polyphenols in green tea can neutralize free radicals and may reduce or even help prevent some of the damage they cause.

Green tea has been consumed throughout the ages in India, China, Japan, and Thailand. In traditional Chinese and Indian medicine, practitioners used green tea as a stimulant, diuretic (to promote the excretion of urine), astringent (to control bleeding and help heal wounds), and to improve heart health. Other traditional uses of green tea include treating flatulence (gas), regulating body temperature and blood sugar, promoting digestion, and improving mental processes.

Green tea has been extensively studied in people, animals, and laboratory experiments. Results from these studies suggest that green tea may be useful for the following health conditions:

Atherosclerosis

Population-based clinical studies indicate that the antioxidant properties of green tea may help prevent atherosclerosis, particularly coronary artery disease. (Population-based studies means studies that follow large groups of people over time or studies that are comparing groups of people living in different cultures or with different dietary habits.) Researchers aren’t sure why green tea reduces the risk of heart disease by lowering cholesterol and triglyceride levels. Studies show that black tea has similar beneficial effects. In fact, researchers estimate that the rate of heart attack decreases by 11% with consumption of 3 cups of tea per day. In May 2006, however, the U.S. Food and Drug Administration (FDA) rejected a petition from teamakers to allow tea labels to claim that green tea reduces the risk of heart disease. The FDA concluded that there is no credible evidence to support qualified health claims for green tea or green tea extract reducing the risk of heart disease.

High cholesterol

Research shows that green tea lowers total cholesterol and raises HDL (“good”) cholesterol in both animals and people. One population-based clinical study found that men who drink green tea are more likely to have lower total cholesterol than those who do not drink green tea. Results from one animal study suggest that polyphenols in green tea may block the intestinal absorption of cholesterol and promote its excretion from the body. In another small study of male smokers, researchers found that green tea significantly reduced blood levels of harmful LDL cholesterol.

Cancer

Several population-based clinical studies have shown that both green and black teas help protect against cancer. For example, cancer rates tend to be low in countries such as Japan where people regularly consume green tea. However, it is not possible to determine from these population-based studies whether green tea actually prevents cancer in people. Emerging clinical studies suggest that the polyphenols in tea, especially green tea, may play an important role in the prevention of cancer. Researchers also believe that polyphenols help kill cancerous cells and stop their progression.

Bladder cancer. Only a few clinical studies have examined the relationship between bladder cancer and tea consumption. In one study that compared people with and without bladder cancer, researchers found that women who drank black tea and powdered green tea were less likely to develop bladder cancer. A follow-up clinical study by the same group of researchers revealed that bladder cancer patients (particularly men) who drank green tea had a substantially better 5-year survival rate than those who did not.

Breast cancer. Clinical studies in animals and test tubes suggest that polyphenols in green tea inhibit the growth of breast cancer cells. In one study of 472 women with various stages of breast cancer, researchers found that women who consumed the most green tea experienced the least spread of cancer (particularly premenopausal women in the early stages of breast cancer). They also found that women with early stages of the disease who drank at least 5 cups of tea every day before being diagnosed with cancer were less likely to suffer recurrences of the disease after completion of treatment. However, women with late stages of breast cancer experienced little or no improvement from drinking green tea. In terms of breast cancer prevention, the studies are inconclusive. In one very large study, researchers found that drinking tea, green or any other type, was not associated with a reduced risk of breast cancer. However, when the researchers broke down the sample by age, among women under the age of 50, those who consumed 3 or more cups of tea per day were 37% less likely to develop breast cancer compared to women who didn’t drink tea.

Ovarian cancer. In a clinical study conducted on ovarian cancer patients in China, researchers found that women who drank at least one cup of green tea per day survived longer with the disease than those who didn’ t drink green tea. In fact, those who drank the most tea, lived the longest. Other studies found no beneficial effects.

Colorectal cancer. Clinical studies on the effects of green tea on colon or rectal cancer have produced conflicting results. Some clinical studies show decreased risk in those who drink the tea, while others show increased risk. In one study, women who drank 5 or more cups of green tea per day had a significantly lower risk of colorectal cancer compared to non-tea-drinkers. There was no effect in men, however. Other studies show that regular tea consumption may reduce the risk of colorectal cancer in women. Further research is needed before researchers can recommend green tea for the prevention of colorectal cancer.

Esophageal cancer. Studies in laboratory animals have found that green tea polyphenols inhibit the growth of esophageal cancer cells. However, clinical studies in people have produced conflicting findings. For example, one large-scale population-based clinical study found that green tea offered significant protection against the development of esophageal cancer (particularly among women). Another population-based clinical study revealed just the opposite — green tea consumption was associated with an increased risk of esophageal cancer. In fact, the stronger and hotter the tea, the greater the risk. Given these conflicting results, further research is needed before scientists can recommend green tea for the prevention of esophageal cancer.

Lung cancer. While green tea polyphenols have been shown to inhibit the growth of human lung cancer cells in test tubes, few clinicial studies have investigated the link between green tea consumption and lung cancer in people and even these studies have been conflicting. One population-based clinical study found that Okinawan tea (similar to green tea but partially fermented) was associated with decreased lung cancer risk, particularly among women. A second clinical study revealed that green tea and black tea significantly increased the risk of lung cancer. As with colon and esophageal cancers, further clinical studies are needed before researchers can draw any conclusions about green tea and lung cancer.

Pancreatic cancer. In one large-scale clinical study researchers compared green tea drinkers with non-drinkers and found that those who drank the most tea were significantly less likely to develop pancreatic cancer. This was particularly true for women — those who drank the most green tea were half as likely to develop pancreatic cancer as those who drank less tea. Men who drank the most tea were 37% less likely to develop pancreatic cancer. However, it is not clear from this population-based study whether green tea is solely responsible for reducing pancreatic cancer risk. Further studies in animals and people are needed before researchers can recommend green tea for the prevention of pancreatic cancer.

Prostate cancer. Laboratory studies have found that green tea extracts prevent the growth of prostate cancer cells in test tubes. In a large clinical study conducted in Southeast China researchers found that the risk of prostate cancer declined with increasing frequency, duration and quantity of green tea consumption. However, both green and black tea extracts also stimulated genes that cause cells to be less sensitive to chemotherapy drugs. Given this potential interaction, people should not drink black and green tea (as well as extracts of these teas) while receiving chemotherapy.

Skin cancer. The main polyphenol in green tea is epigallocatechin gallate (EGCG). Scientific studies suggest that EGCG and green tea polyphenols have anti-inflammatory and anticancer properties that may help prevent the onset and growth of skin tumors.

Stomach cancer. Laboratory studies have found that green tea polyphenols inhibit the growth of stomach cancer cells in test tubes, but clinical studies in people have been less conclusive. In two studies that compared green tea drinkers with non-drinkers, researchers found that people who drank tea were about half as likely to develop stomach cancer and gastritis (inflammation of the stomach) as those who did not drink green tea. However, a clinicial study including more than 26,000 men and women in Japan found no association between green tea consumption and stomach cancer risk. Some clinicial studies even suggest that green tea may increase the risk of stomach cancer.

Further clinicial studies are underway to determine whether green tea helps reduce the risk of stomach cancer. Although green tea is considered safe for people at risk for stomach cancer, it is too soon to tell whether green tea reduces the likelihood of developing this disease.

Inflammatory Bowel Disease (IBD)

Green tea may help reduce inflammation associated with Crohn’s disease and ulcerative colitis, the two types of IBD. If green tea proves to be helpful for preventing colon cancer, this would be an added benefit for those with IBD because they are at risk for colon cancer.

Diabetes

Green tea has been used traditionally to control blood sugar in the body. Animal studies suggest that green tea may help prevent the development of type 1 diabetes and slow the progression once it has developed. People with type 1 diabetes produce little or no insulin, a hormone that converts glucose (sugar), starches, and other foods into energy needed for daily life. Green tea may help regulate glucose in the body.

A few small clinical studies have found that daily supplementation of the diet with green tea extract powder lowered the hemoglobin A1c level in individuals with borderline diabetes.

Liver disease

Population-based clinical studies have shown that men who drink more than 10 cups of green tea per day are less likely to develop disorders of the liver. Green tea also seems to protect the liver from the damaging effects of toxic substances such as alcohol. Animal studies have shown that green tea helps protect against the development of liver tumors in mice.

Results from several animal and human studies suggest that one of the polyphenols present in green tea, known as catechin, may help treat viral hepatitis (inflammation of the liver from a virus). In these studies, catechin was isolated from green tea and used in very high concentrations. It is not clear whether green tea (which contains a lower concentration of catechins) confers these same benefits to people with hepatitis.

Weight loss

Clinical studies suggest that green tea extract may boost metabolism and help burn fat. One study confirmed that the combination of green tea and caffeine improved weight loss and maintenance in overweight and moderately obese individuals. Some researchers speculate that substances in green tea known as polyphenols, specifically the catechins, are responsible for the herb’s fat-burning effect.

Other uses

Drinking green tea has been found effective in a small clinical study for dental caries, or tooth decay. More studies need to be performed. Green tea may also be useful in inflammatory diseases, such as arthritis. Research indicates that green tea may benefit arthritis by reducing inflammation and slowing cartilage breakdown. Chemicals found in green tea may also be effective in treating genital warts and preventing symptoms of colds and influenza. Studies also show that drinking green tea is associated with reduced risk of all cause mortality.

Plant Description:

Green, black, and oolong tea are all derived from the leaves of the Camellia sinensis plant. Originally cultivated in East Asia, this plant grows as large as a shrub or tree. Today, Camellia sinensis grows throughout Asia and parts of the Middle East and Africa.

People in Asian countries more commonly consume green and oolong tea while black tea is most popular in the United States. Green tea is prepared from unfermented leaves, the leaves of oolong tea are partially fermented, and black tea is fully fermented. The more the leaves are fermented, the lower the polyphenol content (See: “What’s It Made Of?”) and the higher the caffeine content. Green tea has the highest polyphenol content while black tea has roughly 2 – 3 times the caffeine content of green tea.

What’s It Made Of?:

The healthful properties of green tea are largely attributed to polyphenols, chemicals with potent antioxidant properties. In fact, the antioxidant effects of polyphenols appear to be greater than vitamin C. The polyphenols in green tea also give it a somewhat bitter flavor.

Polyphenols contained in teas are classified as catechins. Green tea contains six primary catechin compounds: catechin, gallaogatechin, epicatechin, epigallocatechin, epicatechin gallate, and apigallocatechin gallate (also known as EGCG). EGCG is the most studied polyphenol component in green tea and the most active.

Green tea also contains alkaloids including caffeine, theobromine, and theophylline. These alkaloids provide green tea’s stimulant effects. L-theanine, an amino acid compound found in green tea, has been studied for its calming effects on the nervous system.

Available Forms:

Most green tea dietary supplements are sold as dried leaf tea in capsule form. Standardized extracts of green tea are preferred. There are also liquid extracts made from the leaves and leaf buds. The average cup of green tea contains between 50 – 150 mg polyphenols (antioxidants). Decaffeinated green tea products contain concentrated polyphenols. Caffeine-free supplements are available.

How to Take It:

Pediatric

There are no known scientific reports on the pediatric use of green tea, so it is not recommended for children.

Adult

Depending on the brand, 2 – 3 cups of green tea per day (for a total of 240 – 320 mg polyphenols) or 100 – 750 mg per day of standardized green tea extract is recommended. Caffeine-free products are available and recommended.

Precautions:

The use of herbs is a time-honored approach to strengthening the body and treating disease. However, herbs contain active substances that can trigger side effects and interact with other herbs, supplements, or medications. For these reasons, people should take herbs with care, under the supervision of a practitioner knowledgeable in the field of botanical medicine.

People with heart problems, kidney disorders, stomach ulcers, and psychological disorders (particularly anxiety) should not take green tea. Pregnant and breastfeeding women should also avoid green tea.

People who drink excessive amounts of caffeine (including caffeine from green tea) for prolonged periods of time may experience irritability, insomnia, heart palpitations, and dizziness. Caffeine overdose can cause nausea, vomiting, diarrhea, headaches, and loss of appetite. If you are drinking a lot of tea and start to vomit or have abdominal spasms, you may have caffeine poisoning. If your symptoms are severe, lower your caffeine intake and see your health care provider.

Possible Interactions:

If you are being treated with any of the following medications, you should not drink green tea or take green tea extract without first talking to your health care provider:

Adenosine — Green tea may inhibit the actions of adenosine, a medication given in the hospital for an irregular (and usually unstable) heart rhythm.

Antibiotics, Beta-lactam — Green tea may increase the effectiveness of beta-lactam antibiotics by reducing bacterial resistance to treatment.

Benzodiazepines — Caffeine (including caffeine from green tea) has been shown to reduce the sedative effects of benzodiazepines (medications commonly used to treat anxiety, such as diazepam and lorazepam).

Beta-blockers, Propranolol, and Metoprolol — Caffeine (including caffeine from green tea) may increase blood pressure in people taking propranolol and metoprolol (medications used to treat high blood pressure and heart disease).

Blood Thinning Medications (Including Aspirin) — People who take warfarin, a blood thinning medication, should not drink green tea. Since green tea contains vitamin K, it can make warfarin ineffective. Meanwhile, you should not mix green tea and aspirin because they both prevent platelets from clotting. Using the two together may increase your risk of bleeding.

Chemotherapy — The combination of green tea and chemotherapy medications, specifically doxorubicin and tamoxifen, increased the effectiveness of these medications in laboratory tests. However, these results have not yet been demonstrated in studies on people. On the other hand, there have been reports of both green and black tea extracts stimulating a gene in prostate cancer cells that may cause them to be less sensitive to chemotherapy drugs. Given this potential interaction, people should not drink black and green tea (as well as extracts of these teas) while receiving chemotherapy for prostate cancer in particular.

Clozapine — The antipsychotic effects of the medication clozapine may be reduced if taken fewer than 40 minutes after drinking green tea.

Ephedrine — When taken together with ephedrine, green tea may cause agitation, tremors, insomnia, and weight loss.

Lithium — Green tea has been shown to reduce blood levels of lithium (a medication used to treat manic/depression).

Monoamine Oxidase Inhibitors (MAOIs) — Green tea may cause a severe increase in blood pressure (called a “hypertensive crisis”) when taken together with MAOIs, which are used to treat depression. Examples of MAOIs include phenelzine and tranylcypromine.

Oral Contraceptives — Oral contraceptives can prolong the amount of time caffeine stays in the body and may increase its stimulating effects.

Phenylpropanolamine — A combination of caffeine (including caffeine from green tea) and phenylpropanolamine (an ingredient used in many over-the-counter and prescription cough and cold medications and weight loss products) can cause mania and a severe increase in blood pressure. The FDA issued a public health advisory in November 2000 to warn people of the risk of bleeding in the brain from use of this medication and has strongly urged all manufacturers of this drug to remove it from the market.

Via:University of Maryland

With the advent of folic-acid supplementation of certain foods, few Canadians are now getting too little of the B vitamin, a new study estimates — in findings that question the need for children and men to get additional folic acid from vitamins.

The study does not challenge the need for women of childbearing age to take folic acid supplements, researchers say, since they need extra amounts of the vitamin to reduce the risk of having a baby with neural tube defects — birth defects of the brain or spine, including spina bifida.

Nor should women older than 70 feel a need to cut back on folic acid: they were the one group the study found to have a high rate of inadequate folate/folic acid intake. (Folate is the natural form of the B vitamin, found in foods such as spinach, asparagus, dried beans and peas, and orange juice; folic acid is the synthetic form used in vitamin supplements and added to certain “fortified” foods, including wheat flour and breakfast cereals.)

The study, published in the American Journal of Clinical Nutrition, is the first to estimate the national level of folate inadequacy in Canada since the nation mandated in 1998 that folic acid be added to white wheat flour to help prevent neural tube defects.

Researchers used data from a national survey of more than 35,000 Canadians to create statistical models estimating the prevalence of folate inadequacy in different age groups of women, men and children.

“Inadequacy” means that a person is not getting enough total folate — from food and supplements — to meet the average nutrient needs for his or her age and sex, and may run the risk of becoming deficient in the vitamin over time.

Based on survey answers, the researchers estimated how much folate and folic acid individuals were consuming in foods, and how much additional folic acid they were getting from vitamin supplements.

Overall, the estimates found folate inadequacy to be low — and close to zero among children younger than 14 – with most people getting sufficient folate and folic acid from food sources alone.

Among men younger than 70, folate inadequacy was estimated to be under 7.5 percent — and virtually non-existent in men younger than 50 — based on food intake only.

Among elderly men and women age 70 or younger, folate inadequacy was relatively uncommon, being less than 20 percent, based on food intake alone. And within that category, just 10 percent of women ages 19 to 30 were estimated to be getting inadequate amounts of the vitamin from foods alone.

The only group with what the researchers considered a high prevalence of folate inadequacy — greater than 20 percent — was women older than 70: even with intake from folic acid supplements along with food, 25 percent of women in this age group were estimated to have folate inadequacy.

Taken together, the findings offer some good news, according to senior researcher Dr. Deborah L. O’Connor of the Hospital for Sick Children in Toronto. Mandatory folic-acid fortification of white flour has apparently worked well, she told Reuters Health.

TOO MUCH FOR SOME?

In fact, O’Connor said, fortification may have been so effective for certain groups — namely, children younger than 14 and men — that folic acid from vitamin pills may be unnecessary for them.

“There really is no reason to be having folic acid in supplements designed for children and men,” she said.

That’s because there are potential risks to getting too much folic acid, O’Connor explained. High folic acid intake can, for example, “mask” and worsen any deficiency in vitamin B-12 (although that should not be a problem if people are taking a supplement that also contains B-12, O’Connor noted).

Studies have also found an association between high folic acid intake and increased risks of certain cancers, such as colon and prostate cancers. Those studies did not, however, prove that folic acid was the reason for the elevated risks.

O’Connor said that no one should “panic” about the possibility of getting extra folic acid from their multivitamins. But she suggested that parents who are concerned about overdoing the nutrient look for children’s multivitamins that contain either no folic acid or relatively low amounts. The same advice goes for men using multivitamins.

The recommended daily intake of folate from all sources is 150 micrograms (mcg) for children ages 1 to 3; 200 mcg for ages 4 to 8; and 300 mcg for ages 9 to 13. Older teens and men are advised to get 400 mcg.

The upper limits for folate intake — the levels beyond which adverse effects might occur — are 1,000 mcg per day for adults and range from 300 to 800 mcg for children and teens, depending on age group.

In this study, the researchers estimated that anywhere from 1 percent to 4 percent of Canadian children got too much folate when food and supplement sources were combined. The same was true for up to 5 percent of adults, depending on their sex and age group.

WOMEN STILL NEED MORE

The caution on folic acid supplements does not, however, apply to women of childbearing age, according to O’Connor.

While the study found that relatively few women between the ages of 14 and 50 had inadequate folate intakes that put them at risk of outright deficiency, that does not mean they were getting enough folate to cut the risk of neural tube defects in their babies should they become pregnant.

Only an estimated 18 percent of women in that age range were getting at least 400 micrograms of folic acid per day from fortified foods and supplements combined; experts recommend that women get 400 mcg of folic acid, in addition to any naturally occurring folate from food, to help prevent neural tube defects.

O’Connor said that it’s important for women who might become pregnant to keep taking supplemental folic acid.

As for women who are older than 70, it is not clear why they still had a high prevalence of folate inadequacy even with supplement use taken into account. O’Connor said that more research is needed to see whether any change in official recommendations for these women will be necessary. (As with adult men, older women are advised to get 400 mcg of total folate each day.)

The findings could also be relevant beyond Canada, according to O’Connor. She noted that studies from the U.S. have indicated that folate inadequacy is similarly low — but that, as in Canada, only a minority of women of childbearing age get the recommended amounts of folic acid from supplements.

Since 1998, the U.S. has required manufacturers to add folic acid to enriched flours, breads, cereals, pasta, corn meal and other grain products.

Via:Reuters Health

A University College London (UCL) study is investigating whether food supplements other than folic acid could reduce the risk of birth defects.

If women take folic acid in pregnancy it can reduce the chance of their baby having neural tube defects (spina bifida or anencephaly). Professor Andrew Copp, director of the UCL Institute of Child Health, is leading research to find out whether the nutrient inositol could further lower the the risk of a birth defect, particularly in those cases where folic acid is not effective, as it can do in mice.

The PONTI Study is a controlled randomised clinical trial in pregnant women – half the women receive folic acid plus inositol and half receive folic acid plus placebo. The intention is to see whether inositol and folic acid are more effective than folic acid alone in preventing these birth conditions.

Professor Copp said: “While all pregnant women should take folic acid it is known that some people, derive less benefit from it in reducing these defects. (This may be because of their specific genetic inheritance.) The study could therefore add very useful public health information and advice to the existing programme.”

According to an UCL press release, the trial is recruiting women. To be eligible women must be between 18 and 40, to have a history of a neural tube defect in pregnancy, and planning a further pregnancy.

The UCL Institute of Child Health, in partnership with Great Ormond Street Hospital, is the largest centre in Europe devoted to clinical and basic research and postgraduate teaching in children’s health.

Great Ormond Street Hospital, along with four other of Britain’s world-renowned medical research centres and hospitals, is forms part of UCL Partners, a collaboration of world-class researchers and clinicians to create Europe’s strongest academic health science partnership, focused on preventing and treating major diseases that affect the populations in London, the UK and worldwide.

Via:Pharmabiz.com

Less is more.

It’s a maxim apropos for, among other things, writing, makeup application and sales pitches.

It also has become the eating philosophy for a growing number of people who hope that following a restricted-calorie diet will increase their life span.

Researchers have long known of the health- and life-extending benefits of calorie restriction (“CR,” its proponents call it).

In numerous studies dating back to the 1930s, animals whose calorie intake was reduced by 30 percent wound up living 30 to 50 percent longer than the control group that ingested a normal amount of calories.

What’s more, the CR animals invariably avoided many of the maladies often associated with aging, such as arthritis, heart disease and cancer.

The benefits also seemed to work across several different species, from mice and rats to dogs and primates.

However, for decades, scientists weren’t sure why the CR diet had this effect – just that it did.

In recent years, both scientists and followers of the CR eating plan have surmised that, when practiced properly (meaning that you still ingest all the necessary minerals, vitamins, nutrients, etc.), caloric restriction unlocks enzymes deep in the body’s cells that slow down the internal aging process.

In effect, the thinking goes, your body’s “anti-aging” genes are stimulated into disease-fighting action.

Resveratrol to the rescue?

Of course, reducing your daily caloric intake to a nutrient-rich, preservative-free 1,200 to 1,500 requires tremendous discipline and effort.

Not to mention: It doesn’t sound like much fun.

So imagine: What if there were a pill that would mimic the life-extending effects of CR – but without your having to actually cut down your caloric intake so drastically?

One day, there just might be.

That is, if David Sinclair, a Harvard Medical School scientist, and Christoph Westphal, chief executive officer of Sirtris Pharmaceuticals (which is now owned by GlaxoSmithKline) succeed in turning synthetic resveratrol into a pharmaceutical-grade medication.

Resveratrol is the substance found in the skin of red grapes and in red wine that’s purported to possess a slew of anti-aging properties. Many of those properties are similar to those provided by calorie-restricted eating plans.

However, when found in red wine, resveratrol is not nearly concentrated enough to harness its full potential of anti-aging effects.

In the pharmaceutical-grade pill, however

Sinclair and Westphal have gotten extremely promising early results with their resveratrol drug (which is not to be confused with resveratrol supplements that you can buy in vitamin stores and whose efficacy is, at best, debatable).

Human testing of the drug has even shown it to be effective at helping treat diseases of aging (such as diabetes) – not just prevent them.

The pair have been prominently featured on 60 Minutes and Nightline and believe that the ultimate breakthrough – making this seemingly miraculous drug available to the general populace – will happen sooner rather than later.

“I would say five years, to be conservative,” Sinclair told 60 Minutes earlier this year.

Here’s a red-wine toast to Sinclair being right.

Via:Palm Beach Post

Babies born with low vitamin D levels are twice as likely to develop schizophrenia later in life, researchers from the Queensland Brain Institute have found.

But the researchers say the good news from the study is that it suggests it may be possible to prevent schizophrenia, which affects almost 200,000 Australians.

Professor John McGrath from the Queensland Brain Institute says there has been suggestions for some time that there may be a link between sunlight, vitamin D and brain development.

He says it is increasingly clear children with low vitamin D levels are more likely to develop schizophrenia.

“For the babies who had very low vitamin D, their risk was about twice as high as those babies who had optimal vitamin D,” says McGrath.

“But the amazing thing was that the study that was based in Denmark, where low vitamin D is quite common, we found that if vitamin D is linked to schizophrenia our statistics suggest that it could explain about 40% of all schizophrenias.

“That’s a much bigger effect than we’re used to seeing in schizophrenia research.”

While the simplest way to get enough vitamin D is to spend more time in the sun, it remains unclear whether there are fewer cases of schizophrenia in a country like Australia which sees a lot more sunlight.

“We don’t have high-quality data on that, but some statistics suggest we do have slightly lower incidences and prevalence of schizophrenia,” says McGrath.

“Like many other diseases, like multiple sclerosis, schizophrenia tends to be more common in places further away from the equator.

“And if you’re born in winter and spring you tend to have a slightly increased risk of schizophrenia also, and that was one of the original pieces of the jigsaw puzzle that led us to wonder maybe vitamin D could be implicated.”

Professor Ian Hickie from the Brain and Mind Research Institute in Sydney says he is not surprised by the results, however he says more research is needed.

“So the real acid test is going to be trying to lift vitamin D levels in pregnant women and newborns and see whether there’s an effect on later schizophrenia,” says Hickie.

“Or even in fact, looking at providing higher levels of vitamin D by vitamin D supplementation in other ways later in life and particularly childhood and the teenage years, to see whether you might reduce the risk of onset of schizophrenia.”

Statistical link

McGrath says vitamin D supplements may prove an effective way to prevent schizophrenia.

But he agrees there is only a statistical link at the moment and that does not prove vitamin D deficiencies are to blame for schizophrenia.

“Because the treatment and the outcome can be separated by about 20, 30 years, we need to treat pregnant women and then wait for their offspring to develop schizophrenia,” he says.

“It will be a very challenging study to do.”

McGrath adds that it could be decades before scientists know for sure.

“But medical research tends to move at a steady pace. I think the other thing is that there are many other studies suggesting that vitamin D is good for baby’s bone health,” he says.

“So it may well be that recommendations will be made to women to increase their vitamin D status for more obvious outcomes, like baby’s rickets for example. If that happened then it may well be that schizophrenia would start to fall in decades to come.”

But Hickie warns against spending too much time in the sun to get more vitamin D because that could increase the risk of skin cancer.

“Rates of melanoma and skin cancer are obviously very high in our country and directly related to sun exposure, particularly in childhood,” he says.

“So on the one hand we need to be careful about over exposure to sunlight, on the other hand it may well be that in some places, or in some individuals, low levels of vitamin D may constitute a risk factor, particularly in pregnancy and therefore affecting the rates of vitamin D in newborn children.”

“So this is one of the issues that we’re going to need to look at clearly. I don’t think it means that everyone should be rushing out into the sun and necessarily putting themselves at risk of other sun-related cancers.”

Even if vitamin D does make a difference, there are several other factors that may play a part.

A predisposition to the illness can run in families, chemical imbalances in the brain may be responsible and stressful events are often thought to play a role in the onset of the schizophrenia.

Via:ABC Science