A large study links vitamin D to the severity of psoriasis.

A large study links vitamin D to the severity of psoriasis.

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An inflammatory skin condition called psoriasis is characterized by elevated, irritated, scaly areas of skin that can also be unpleasant and itchy.

From person to person, psoriasis severity varies widely. According to recent studies, having more severe psoriasis may be linked to having low vitamin D levels.

In the US, psoriasis is a disorder that affects more than 7.5 million people. Low vitamin D levels may be linked to more severe psoriasis, according to recent research from the Warren Alpert Medical School of Brown University.

Scientists believe that psoriasis is an autoimmune illness, which means that it results from the immune system mistakenly attacking your body instead of protecting it. The specific etiology of psoriasis is still unknown. In psoriasis, this immunological activity speeds up the production of new skin cells, which leads to the development of thick, scaly patches on the skin’s surface.

Psoriasis symptoms can range from minor to severe. The National Psoriasis Foundation reports:

  • Less than 3% of the body is affected with moderate psoriasis.
  • 3–10% of the body is affected by mild psoriasis.
  • More than 10% of the body is affected by severe psoriasis.

The connection between psoriasis and vitamin D

Experts enquired as to the biological relationship between vitamin D and psoriasis from Eunyoung Cho, ScD, research team head and associate professor of dermatology and epidemiology at Brown University.

Your skin’s keratinocytes, which are cells, have vitamin D receptors. Currently, topical vitamin D analogs are used to treat psoriasis because they bind to vitamin D receptors on keratinocytes and stop their proliferation. These analogs replicate the effects of vitamin D. Dr. Eunyoung Cho explained that this multiplication causes the thick plaques that are typical of psoriasis.

Italian, Brazilian, and Nepalese researchers found that psoriasis patients have significantly lower serum levels of vitamin D, and that these levels are correlated with the severity of the condition.

Dr. Cho and her associates wanted to determine whether this association would hold true in a sizable, nationally representative US population because the majority of earlier investigations have been carried out outside of the US.

Vitamin D deficiency associated with more severe psoriasis

Data from the National Health and Nutrition Examination Survey (NHANES) were utilised by Dr. Cho’s team to determine the number of psoriasis cases between 2003 and 2006 and between 2011 and 2014. Out of the 40,401 people that were evaluated, they discovered 491 cases, including 162 from 2003 to 2006 and 329 from 2011 to 2014.

The amount of vitamin D in the blood, the body surface area affected by psoriasis (a measurement of the severity of psoriasis on the body), and other details including age, gender, race, body mass index, and smoking habits were also recorded.

The researchers employed a mathematical technique known as “multivariate linear regression” to evaluate the connection between low vitamin D levels and the severity of psoriasis.

They discovered that the severity of psoriasis increased as blood levels of vitamin D declined. The mean serum vitamin D levels of those with the least amount of psoriasis-affected body surface area were highest (67 nmol/L), whereas those with the most amount of psoriasis-affected body surface area had the lowest levels (56 nmol/L).

When they separated the population into groups based on the body surface area affected by psoriasis and examined the proportion of individuals with vitamin D deficiency in each group, the researchers observed a similar trend. Vitamin D deficiency affected 39% of the group with the most severe psoriasis compared to 25% of the group with the least severe psoriasis.

The new study adds to our understanding of psoriasis.

Lim was reported in a press release as saying, “Only one prior study, published in 2013, used NHANES data to analyse the relationship between vitamin D and psoriasis.” Our results are more current and statistically significant than those obtained from previously accessible data because we were able to include more recent data, which more than tripled the number of psoriasis cases analysed.

The University of California, San Francisco’s Dr. Tina Bhutani, an associate professor of dermatology, co-director of the Psoriasis and Skin Treatment Centre, and head of the dermatology clinical research unit, noted that these findings are not new because “similar associations have been reported in the past.”

Nevertheless, “the advantage of NHANES is that it is likely to be more representative of the US population vs. other prior studies,” Dr. Bhutani noted.

The University of Pennsylvania Perelman School of Medicine’s James J. Leyden Professor of Dermatology and Epidemiology, Dr. Joel M. Gelfand, stated that the study “shows a modest association between vitamin D levels and psoriasis severity” but cautioned that it cannot be used to establish a causal relationship.

According to this study, “We cannot say whether slightly lower vitamin D levels cause more severe psoriasis or whether slightly higher vitamin D levels cause less severe psoriasis,” stated Dr. Gelfand.

What does this signify for those who have psoriasis?

Dr. Cho stated that even though “topical vitamin D analogs are already used to treat psoriasis, further research, such as large randomized clinical trials of oral vitamin D supplementation, is warranted before any firm medical recommendations are made on the use of oral vitamin D supplementation among psoriasis patients.”

Despite this, Dr. Cho advised that persons with psoriasis and vitamin D insufficiency “discuss this with their clinicians and treat the deficiency.”

Despite the correlation between vitamin D levels and the severity of psoriasis revealed by these data, Dr. Bhutani concurred that “we do not have enough information here to recommend the use of vitamin D supplementation in our psoriasis patients.”

Dr. Gelfand further stated that monitoring or augmenting vitamin D levels in psoriasis patients to treat or prevent psoriatic illness is not currently supported by sufficient levels or quality of data.

Drs. Bhutani and Gelfand both emphasised in their remarks that there have been conflicting outcomes from earlier research testing vitamin D supplementation for psoriasis.

According to Dr. Gelfand, a clinical trial that was conducted in 2022 “showed some evidence that vitamin D supplementation may marginally prevent the development of autoimmune diseases, with some evidence, though not statistically significant, that this includes prevention of psoriasis.”

However, a clinical trial that was released in 2023 revealed that vitamin D supplementation had no impact on the severity of psoriasis.

“A cautionary tale is the experience of vitamin D and prevention of cancer and cardiovascular disease – after many years of intense investigation, large RCTs involving >25,000 patients showed no benefit of Vitamin D supplementation for preventing these major health outcomes,” noted Dr. Gelfand.

REFERENCES:

For Skin disease medications that have been suggested by doctors worldwide are available here https://mygenericpharmacy.com/index.php?therapy=27

Could caffeine-concentrated beverages lower dementia risk?

Could caffeine-concentrated beverages lower dementia risk?

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The question of whether espresso can help lower the incidence of dementia is being investigated in a recent study from the University of Verona in Italy.

An relationship between increased caffeine concentrations and the prevention of tau protein aggregates—a hallmark of Alzheimer’s disease and other types of dementia—was discovered in the preliminary research, which was carried out in vitro, in the laboratory.

Whether consuming coffee could genuinely delay dementia for a longer period is still unknown.

A study that was published in the ACS Journal of Agricultural and Food Chemistry suggests that consuming coffee with a high caffeine content, which some might associate with sipping an espresso, may help lower the risk of dementia.

Researchers discovered that espresso chemicals may prevent tau protein aggregation, a process thought to be responsible for the beginning of Alzheimer’s disease, the most prevalent kind of dementia, in preliminary in vitro laboratory testing.

The advantages of coffee and tea

According to medical experts, coffee and tea have additional health advantages besides the obvious one with caffeine.

While caffeine is undoubtedly a significant common factor, Dr. Scott Kaiser, the director of Geriatric Cognitive Health for the Pacific Neuroscience Institute at Providence Saint John’s Health Centre in Santa Monica, California, noted that both coffee and tea are derived from plants with a wide variety of potentially advantageous chemical compounds, including potent antioxidants.

According to Kaiser for Healthline, “a substantial and expanding body of research demonstrates the benefits of specific foods for brain health, particularly those rich in antioxidants and other “neuroprotective” compounds.” For instance, more flavonoid intake has been linked in multiple studies to a lower risk of Alzheimer’s disease development.

He said, “These phytonutrients, which are substances that plants make to maintain their health, can really reduce inflammation in our brains, protect brain cells from damage, boost learning and memory, and give other clear benefits for brain health. And coffee and tea are on the list of healthy sources of flavonoids.”

According to the study’s authors, compared to the general population, the UK Biobank represents a healthier sample of people, which may limit the ability to generalize the correlations between coffee and tea and their potential advantages.

Additionally, just a small portion of the sample had dementia or a stroke, which the authors acknowledge makes it challenging to extrapolate rates correctly to wider populations.

On the other hand, “our findings suggested that moderate consumption of coffee and tea, separately or in combination, were associated with lower risk of stroke and dementia,” they concluded.

Coffee may reduce the aggregation of harmful proteins.

First, the researchers extracted espresso shots from pre-purchased beans. After that, they described the chemical composition and picked a few compounds, including caffeine.

Molecular components as well as the entire extract were tested. They spent at least 40 hours incubating with a cut-down version of the tau protein.

Tau fibrils did not grow into larger sheets as the caffeine concentration rose, with the whole extract producing the most striking consequences. The fibrils were ultimately harmless to cells and did not serve as a seed for further aggregation.

“This was an interesting study by a group of scientists in Verona, Italy, who are trying to help change the use of espresso coffee from a potential health risk to a health benefit,” said Clifford Segil, a board-certified neurologist at Providence Saint John’s Health Centre in Santa Monica, CA, who was not involved in the study.

What are the consequences of medicine?

According to Segil, “The researchers found that adding coffee to a protein called tau in test tubes prevented the tau protein from developing into something that has been demonstrated to be present in neurological illnesses that cause memory loss and trembling.”

Patients with Parkinson’s disease and Alzheimer’s dementia both have tau. In the current work, the tau protein’s ability to aggregate, condense, and seed activity was inhibited by adding coffee brew to a basic form of the protein. According to Clifford Segil, the objective is to develop a therapeutic for these disorders utilising a coffee brew extract base.

Segil added that it is uncertain whether the study’s results would result in a fresh approach to treating neurodegenerative diseases.

He said that rather than a buildup that leads to neurological disease, “many contemporary neuroscientists believe these tau proteins may be more akin to freckles, which are typically normal aging pigments.”

Clinical neurologists like me who treat patients with neurodegenerative disorders like the Alzheimer’s form of dementia or Parkinson’s disease should be aware that no treatment modifying tau structure has demonstrated any clinical advantages.

Antioxidants maybe able to prevent dementia

Because coffee contains antioxidants in the form of polyphenols, some researchers have hypothesized that it may have several positive health effects, such as reducing the incidence of type 2 diabetes and certain types of cancer. Additionally, it might improve brain health.

That might be as a result of the fact that antioxidants from a person’s diet can assist prevent cellular ageing. Antioxidants, on their alone, are unlikely to provide complete immunity against any illness or medical condition.

According to Segil, “Antioxidant compounds that claim to be neuroprotective are abundant, and in theory, they may even be healthy. However, claims [that a] coffee brew is going to protect someone from getting a neurodegenerative disease is challenging to agree has scientific merit.”

However, the current study’s researchers assert that their initial in vitro results may open the door to discovering or creating additional bioactive chemicals against neurodegenerative illnesses, such as Alzheimer’s.

Dr. Joel Salinas, a neurologist at NYU Langone Health who was not involved in the study, emphasised that this is extremely preliminary work and that other lines of inquiry are necessary.

He gave us an example, saying, “Causation has not yet been established, but other studies have linked coffee consumption to an increased risk of dementia.”

Dr. Salinas speculated that it would be necessary to draw boundaries between how much coffee is beneficial and how much is dangerous. Before designing or attempting to construct treatments for neurodegenerative diseases, these questions must be answered.

The function of tau in Parkinson’s and dementia

According to the Alzheimer’s Association, tau helps maintain the internal skeleton of neurons in the brain.

Tau tangles, a defining feature of Alzheimer’s disease, are created when tau proteins stick to one another.

In certain types of dementia, such as Alzheimer’s and frontotemporal dementia, this buildup of tau proteins can harm or kill brain cells. The internal skeleton is torn apart by the tangles, which impairs thinking and memory.

The National Institutes of Health state that tau proteins may contribute to disease in addition to Alzheimer’s disease in:

  • Parkinson’s disease
  • frontotemporal dementia
  • Pick’s disease
  • progressive supranuclear palsy
  • corticobasal degeneration.

Researchers are still trying to find a mechanism to slow down or halt tau cells from harming good tissue.

Diagnoses of tau and Alzheimer’s

Alzheimer’s disease diagnosis requires pricey imaging, which patients may not always have access to.

For this reason, researchers are trying to find a mechanism to spot Alzheimer’s disease in its early stages. The University of Pittsburgh developed a test to identify a biomarker known as “brain-derived tau.”

They claim that it performs better than the tests that are currently being used. It examines blood tau levels about the severity of amyloid plaques and tau tangles in the brain and is specifically for Alzheimer’s disease.

Large-scale clinical trials with people of different racial and ethnic backgrounds are planned by the researchers.

REFERENCES:

For Dementia disease medications that have been suggested by doctors worldwide are available here https://mygenericpharmacy.com/index.php?therapy=64

Have researchers discovered the fountain of youth?

Have researchers discovered the fountain of youth?

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The development of stem cell, embryonic development, and organoid research has been made possible by the discovery of methods to make stem cells pluripotent.

Pluripotency can be created, however it has proven more challenging to reverse ageing. A team of scientists claims to have found chemical concoctions that can stop cells from ageing.

Other researchers believe that the markers employed to measure this could represent a significant advance.

The discovery of how to cause stem cells to restore their pluripotency was one of the most significant developments in biology in the previous 20 years.

Because stem cells can differentiate into a wide variety of other cells, the body’s cells and tissues can replace dead cells or produce new cells as needed, including immune cells, in response to various situations.

Prof. Shinya Yamanaka and Sir John B. Gurdon were jointly given the 2012 Nobel Prize in Physiology or Medicine for their discovery of how to produce pluripotent stem cells (iPSCs) from differentiated cells. This work was originally accomplished in 2006 and led to the creation of induced pluripotent stem cells.

Since then, developing embryo models has enabled us to investigate the very earliest phases of human development and generate organoids. This has been made possible by the knowledge of how to create induced pluripotent stem cells.

Can age be quantified accurately?

Restoring cells to a younger state has proven difficult, despite the capacity to induce individual cells to return to a more pluripotent state.

This is partially due to the complexity and interdependence of the idea of an organism’s biological age and how it affects on it at the cellular level.

Each time a cell splits, telomeres, a section of DNA at the end of each chromosome, are shorter, therefore the older an organism gets, the shorter the telomeres in its cells are.

DNA has a substance called a methyl group attached to it that affects how the cell’s machinery reads the DNA. Age can affect these molecules’ epigenetic conformation, which can alter.

Epigenetic clocks, like GrimAge, claim to be able to determine a human’s “biological” age, which is independent of their chronological age. It has been claimed that stress can quicken aging.

A group of scientists from the US and Russia recently created an “aging clock” using data on age-related gene expression variations that they had quantified from studies.

They employed their transcription-based ageing clock to show that cell reprogramming had taken place after aging-related genes were overexpressed and knocked off by genetic engineering. Preprint versions of their findings, which have not yet been subjected to peer review, are published.

Six chemical concoctions to stop the ageing process?

In a paper recently published in the journal Ageing, the research team, led by Prof. David Sinclair, a professor in the Department of Genetics at Harvard Medical School, used this same “transcriptomic ageing clock” to show that genes they had discovered to be associated with ageing were downregulated in cells that had been treated with one of six chemical cocktails.

This study also showed that as cells age, their nuclei become more leaky, indicating that the older the organism from which the cell originates, the more molecules that are typically contained in the nucleus are likely to be present throughout the cell.

The breakdown of the nuclear barrier was measured using a fluorescent marker to establish the age of the cell.

Psychiatry instructor at Yale’s Department of Psychiatry Dr. Zachary Harvanek, who has conducted research on how aging affects epigenetics but was not involved in this study, stated in an interview:

“I believe the technique for promptly testing these medications in cell culture is the largest advancement in this paper. In terms of discovering new medicines or pharmaceuticals that would be helpful, I believe it could be a very significant development.”

Rewinding time by three years is allegedly possible.

The authors of the latest study subjected skin cells to a mixture of chemicals that had previously been proven to have an impact on the transcription of genes related to aging. One of the substances was valproic acid, which is used to treat epilepsy as well as other neurological and mental disorders.

They assert that their findings show that, contrary to what has previously only been shown with more than a year of regenerative treatment in people in published trials, the age of cells exposed to the chemical cocktails was reversed by 3 years in just 4 days.

Nevertheless, these tests were conducted in a lab rather than on live subjects. These cells were from a progeria patient, a 94-year-old donor, and two donors who were 22 and older. The paper omitted information about the subjects’ sex and ancestry, which might have an impact on the results.

Can humanity benefit from these discoveries?

In an email, Dr. Xiaojing Yang, the director of the Yang Laboratory at the University of Illinois at Chicago, who was not involved in the study but co-authored one with Prof. Sinclair earlier this year, stated: “This is a good initial study and something we will follow with interest, but concerning the claims about reversing aging by 3 years in 4 days, it’s crucial to interpret these results within the context they were generated.”

“This study used a cell culture model to screen for potential anti-aging compounds, which is a fundamental part of the drug development process,” the researcher said. That being said, it’s crucial to keep in mind that it takes time and uncertainty to go from promising in vitro results to viable therapy in people.

Thus, even while this finding represents a fascinating development in the study of ageing, it is only one component of a challenging jigsaw. Before these findings can be applied to real-world anti-aging therapies, more study and validation, particularly in whole organisms, is required, according to Dr. Yang.

In agreement with this statement, Dr. Harvanek continued, “I think the fact that this particular cocktail seems to reverse aging in cell culture is a very preliminary finding. There is now, in my opinion, no proof that this will make humans or other animals age more slowly.”

Therefore, he emphasized, “I think the biggest takeaway from this paper is the methods they use, not necessarily the subsequent findings.”

REFERENCES:

For Overall health medications that have been suggested by doctors worldwide are available here https://mygenericpharmacy.com/index.php?cPath=77_328

These healthy habits may increase lifespan by several years

These healthy habits may increase lifespan by several years

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According to research, those who start eight healthy living behaviours by the time they reach middle age may live significantly longer. These routines included practising good sleep hygiene and abstaining from smoking.

It is anticipated that men who adopt all eight behaviours by the age of 40 will live an average of 24 years longer than men who don’t.

The average life expectancy for women who developed all eight behaviours by the time they turned 40 was anticipated to be 23 years longer than for those who didn’t.

Eight lifestyle habits that, when adopted by midlife, may increase a person’s longevity were identified by a recent observational study.

The Veterans Affairs Million Veteran Programme MVP, a health research initiative centred on more than a million American veterans, provided data from medical records and questionnaires that were completed by 719,147 participants. The program’s goal is to aid in the study of the effects of genes, lifestyles, military experiences, and exposures on health and wellness.

The study was presented on Monday at Nutrition 2023, the premier annual meeting of the American Society for Nutrition in Boston, Massachusetts, by Xuan-Mai T. Nguyen, a health science specialist at the Department of Veterans Affairs and fourth-year medical student at Carle Illinois College of Medicine in Illinois.

The eight behaviours noted are:

  • being active physically
  • not a smoker
  • reducing tension
  • keeping a healthy diet
  • not regularly consuming large amounts of alcohol
  • observing proper sleeping habits
  • keeping healthy social connections
  • not becoming addicted to opioids

lifestyle choices associated with increased longevity

Xuan-Mai T. Nguyen and co-author Yanping Li used information from medical records and surveys completed by more than 719,147 United States military veterans who participated in the Veterans Affairs Million Veteran Programme between 2011 and 2019 to investigate the relationship between lifestyle choices and lifespan.

Adults from 40 to 99 years old participated in the study. During the follow-up, 33,375 fatalities were noted.

The three characteristics that had the biggest impact on the researchers’ findings were inactivity, opioid use, and smoking; these behaviours were associated with a 30% to 45% higher risk of death over the course of the study.

Stress, binge drinking, an unhealthy diet, and poor sleep hygiene all contributed to a 20% increase in risk. A 5% increase in risk was linked to a lack of supportive social connections.

The researchers saw a decrease in the mortality rate per 1,000 person-years when each preventive practise was incorporated into people’s lifestyles, with those who embraced all eight experiencing a 13% decrease in all-cause mortality. Although it did get smaller as they aged, this effect was still statistically significant.

According to a news statement from the researchers, these findings demonstrate how different lifestyle choices can affect the development of diseases that increase the risk of early mortality and disability.

They also show how making better decisions might increase a person’s number of healthy years. It is never too late to start living a healthy lifestyle, according to Nguyen.

He did point out that this kind of research cannot demonstrate that acquiring these practises can lengthen life. He said that these are in line with other comparable studies.

Why making these changes could lengthen life

A clinical and preventive cardiologist, Tariq Hafiz, M.D., FACC, ABIM, stated, “As a clinical and preventive cardiologist, I strongly believe that adopting these comprehensive lifestyle factors is the foundation of both the primary and secondary prevention of many chronic diseases, i.e., cardiovascular disease, cancer, diabetes, dementia, etc.”

He added that the advantages are probably attained by avoiding oxidative stress and inflammation.

The primary causes of death, according to Hafiz’s explanation, are cancer and cardiovascular disease, the latter of which has well-established modifiable risk factors. According to him, these risk factors include sedentary lifestyles, bad diets, high blood pressure, high cholesterol, diabetes, cigarette use, mental stress, and visceral obesity.

Additionally, he noted that tobacco smoking is a significant risk factor for a number of chronic illnesses, including diabetes, cardiovascular disease, stroke, lung, bladder, and esophageal cancer, as well as chronic lung disease and diabetes.

The majority of morbidity and death are linked to chronic diseases, which also account for a significant portion of the financial burden and cost of medical care.

Advice on how to practice the longevity practices

Trinna Cuellar, Ph.D., MBA, VP of Biology and Head of R&D at Tally’s Health, advised adopting lifestyle-appropriate practises in order to make lasting changes.

She used a new mother as an illustration of how to tailor your approach to fit your unique needs. Although she might not immediately be able to increase her sleep or lessen her stress, a new mother might still work on improving her nutrition and social happiness.

She continued, “Being realistic and intentional is of relevance since consistency is crucial to impacting lifespan.

She emphasised testing once again in order to get feedback on the effectiveness of lifestyle adjustments. “What you don’t know cannot be addressed.”

She suggested using a service like Tally Health, which offers individualised action plans and testing, as a means of achieving this. But you can also work with your own private doctor.

Wearables, mobile apps, and community support, according to Cuellar, can all be beneficial for forming new habits. To assist you stay on track with your objectives, you could, for instance, utilise activity trackers, applications that monitor your drinking patterns, or group fitness courses.

When I develop a plan to exercise with my friends or coaches, they hold me accountable, which frequently works best for me, she added. Because of this, I find it more tougher to skip my workouts when my days are extremely busy.

Preventing chronic illness to lengthen life

The major causes of death and disability in the US, according to the US Centres for Disease Control and Prevention, are chronic diseases including diabetes and heart disease.

According to Nguyen, non-communicable chronic diseases account for more than 80% of total healthcare spending.

It is expensive and burdensome for people and society as a whole to live with a chronic illness. According to studies, bad lifestyle choices are to blame for about 90% of diabetes, 80% of coronary heart disease, and 70% of cardiovascular mortality.

Chronic disease prevention is the emphasis of the specialty of lifestyle medicine.

Dr. Nguyen added that lifestyle medicine “provides a potential avenue for altering the course of ever-increasing [healthcare] costs resulting from prescription medicine and surgical procedures.” Because it is a rare chance to better understand and care for a particular demographic of people who have dedicated themselves to duty, “we chose to explore lifestyle factors among veterans participating in the Million Veteran Programme (MVP).”

A 2018 study by co-author Dr. Yanping Li, a research scientist in the Department of Nutrition at the Harvard T.H. Chan School of Public Health, found that maintaining five healthy habits as adults—eating a healthy diet, exercising frequently, maintaining a healthy body weight, not drinking too much alcohol, and not smoking—may add more than ten years to life.

The data the MVP collects is so extensive that the researchers were able to add three more healthy behaviours to this study. According on the data that was available, Dr. Li remarked, “we expanded the previous five lifestyle factors into eight.”

REFERENCES:

For overall health medications that have been suggested by doctors worldwide are available here https://mygenericpharmacy.com/index.php?cPath=77_328

Resist age-related cognitive decline with daily probiotics.

Resist age-related cognitive decline with daily probiotics.

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According to the outcomes of a scientific experiment, those with mild cognitive impairment who took a probiotic for 30 days performed better on cognitive tests.

After the trial, those who took probiotics had lower levels of a type of bacteria linked to cognitive impairment in their gut microbiomes.

According to the research, altering gut flora may be a promising strategy for treating chronic illnesses like cognitive impairment.

Probiotic therapy may help persons with moderate cognitive impairment (MCI) regain cognitive function, according to a clinical investigation.

There is an urgent need for more research,” declared Mashael R. Aljumaah, the primary study author and a doctorate candidate in microbiology at the University of North Carolina at Chapel Hill, in light of the global rise in dementia and Alzheimer’s disease (AD).

People with cognitive impairment were given daily probiotics of Lactobacillus rhamnosus GG during the double-blind randomised study. Also, after three months, their cognitive test results improved.

The researchers examined the participants’ stool samples and discovered significant quantities of Lactobacillus rhamnosus GG, or LGG, as well as a decrease in the quantity of Prevotella, a different family of bacteria frequently detected in individuals with cognitive deterioration.

These alterations imply a favourable change in the microbiota makeup of the subjects.

“Numerous earlier animal investigations, which showed LGG’s beneficial effects on several physiological situations, led to its development as a possible therapeutic probiotic. As a probiotic, LGG is also well-known for its capacity to withstand acidity and stick to intestinal walls,” according to lead researcher Michael R. Aljumaah.

Probiotic’s effects on mild cognitive impairment

To conduct the study, researchers contrasted those who had minor cognitive impairment with those who did not.

They aimed to spot, comprehend, and try to sway the early phases of cognitive deterioration. Finding biomarkers that could indicate the onset of cognitive decline was a part of that endeavor.

The age range of the 169 participants in the clinical trial ranged from 52 to 75 years old. As a control group, those without cognitive disorders were assigned to one group. People with cognitive problems were assigned to another group.

For three months, either LGG or a placebo was given to both groups. There were no negative effects in either group.

Prevotella, one such biomarker, was discovered in adults with cognitive impairment by Aljumaah and her coworkers. The fact that receiving LGG seemed to lessen its presence points to a potential future for microbiome re-balancing.

Aljumaah added, “By developing microbiome-targeted therapies, we may be able to delay the onset of cognitive impairment.”

Prevotella bacteria and long-term illnesses

Aljumaah clarified that while the Prevotella family of bacteria is present in persons with cognitive loss, it is not totally evident that their effect is solely detrimental.

For instance, the bacteria Prevotella has been linked to autoimmune, inflammatory, and cognitive disorders. According to Aljumaah, it is frequently discovered in persons who have Crohn’s disease or inflammatory bowel disorders such rheumatoid arthritis (RA).

Additionally, because it originates from plant-based diets, Prevotella bacteria may aid in the processing of fiber and is linked to metabolites that are crucial for maintaining gut health.

This raises the question of whether specific Prevotella species or strains may contribute to these illnesses, or whether a particular genetic characteristic or mechanism may be to blame, Aljumaah observed.

Greater research with LGG bacteria is required.

Board-certified neurologist Dr. Santosh Kesari, director of neuro-oncology at the Pacific Neuroscience Institute in Santa Monica, California, who was not involved in the study, told MNT that he considered the participants’ receiving cognitive advantages “intriguing.”

However, Dr. Kesari urged further investigations to confirm their findings and make sure that adding LGG bacteria doesn’t have any negative side effects.

He also raised concern that an attempt to treat a condition by adding a probiotic to the gut microbiome would upset the bacterial equilibrium, leading to negative effects.

“Focusing on a positive effect on brain health could have a counterproductive effect in another organ system,” Dr. Kesari warned.

Health effects of the gut-brain relationship

It’s crucial to keep in mind that our knowledge of the precise pathways tying the gut microbiome to cognitive function is still in its infancy, according to Aljumaah.

According to Aljumaah, “more specifically, our understanding about which members of the gut [microbiome] are involved remains limited.”

Aljumaah also suggested a number of potential routes for communication between the two dispersed bodily regions, including the vagus nerve and the immune system.

Additionally, metabolites like short-chain fatty acids and even neurotransmitters made by the gut flora may be implicated.

Dr. Kesari proposed that the microbiome’s influence on brain function might be more indirect.

The microbiome is really the doorway for nutrition, nutrients, and how things are metabolized, according to Dr. Kesari, therefore it has a huge impact on overall body health, including brain function. “You are what you eat, as the saying goes, and this is really the scientific proof of that,” said Dr. Kesari.

Improving health outcomes by changing the microbiome

Undoubtedly, the microbiome is medicine’s most challenging and exciting frontier in terms of human health. Prevotella serves as an illustration of how the microbiome is likewise a challenging field of research.

Whether or not researchers can ever fully comprehend the microbiome to control or rebalance its residents, Dr. Kesari said, “I think it has to get there.”

We are aware that nutrition and obesity are the main causes of morbidities in the United States. Many of these conditions are preventable, and the microbiome plays a role in some of them. There is no chance that our eating patterns will change very soon. So, in my opinion, the only solution to lessen the cost pressures of healthcare is if we can obtain a probiotic that may help us stay healthier, said neurologist Dr. Santosh Kesari.

REFERENCES;

For Mental disease medications that have been suggested by doctors worldwide are available here https://mygenericpharmacy.com/index.php?cPath=77_478

Snacking quality is more beneficial than snacking quantity.

Snacking quality is more beneficial than snacking quantity.

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Researchers examined the effects of snack quantity, quality, and timing on cardiometabolic health.

They discovered that greater cardiometabolic health was most strongly associated with higher quality snacks—not necessarily amount or timing. The results imply that a healthy diet may include high-quality snacking.

Over 90% of adults in the United States consume one or more snacks everyday, with the majority eating in between snacks. According to studies, snacking has become more common and more substantial over the past few decades.

Few studies have looked into the health impacts of snack quantity, quality, and timing, even though snacks make up around 20% of the energy consumed in the American diet. Dietary recommendations may be improved by learning more about the effects of snacking on health.

Researchers have recently looked into the connection between snacking behaviour and cardiometabolic health.

They discovered that the most significant relationship between snack quality and health outcomes was not necessarily timing or frequency. Better cardiometabolic health has been linked to higher-quality snacks.

“The statistics highlight the critical role that food quality plays in maintaining good health. Diet is the foundation of good health, and there are numerous ways to get the nutrients we require. High-quality, nutritious mini meals’ may be a useful supplement to a well-balanced diet,” according to Dr. Elizabeth R. Raskin, surgical director of the Margolis Family IBD Programme at Hoag Hospital. She was not involved in the study.

Analysing the length and content of snacks

The researchers used data from 1,001 UK-based volunteers with an average age of 46 for the study. The average BMI of 73% of females was 25.6; this is considered to be somewhat overweight.

Self-reported snacking quantity, quality, and timing were included in the data. Also, with insulin levels and cardiometabolic indicators such as blood lipids and glucose.

The participants self-monitored for 2-4 days, defining higher-quality snacks as those with appreciable levels of nutrients in relation to calories.

The majority of the participants—roughly 95%—ate an average of 2.28 snacks per day or at least one per day. An average of 22% of daily calories were consumed as snacks.

In the end, the researchers discovered that stronger blood lipid and insulin responses were associated with higher-quality snacking. They also discovered that eating most snacks after 9 o’clock at night was associated with higher blood lipid and glucose levels.

However, they pointed out that there was no connection between the frequency of snacks, the number of calories ingested, or the amount of food with any of the indicators of cardiometabolic health.

After adjusting for age, sex, BMI, education, physical activity levels, and the size of the main meal, the results were still valid.

Constraints of the research

Limitations, according to Dr. Raskin, include relying on self-reports for information about snack consumption and composition, which can be subject to forgetting.

She continued by saying that the study participants’ metabolic needs were unknown. Also, there was insufficient data on the make-up and consumption of the participants’ normal meals.

Dana Hunnes, Ph.D., is a senior clinical dietician at the UCLA Medical Centre in Los Angeles. He was also not engaged in the study, was also the subject. She pointed out that 2-4 days is a condensed period for nutritional assessment and to observe results.

The study’s only non-participant, Dr. Jaclyn Albin, an associate professor of internal medicine and pediatrics at UT Southwestern Medical Centre, also pointed out that the individuals were largely female, in their mid-40s, and with BMI-slightly overweight.

Thus, it is yet unclear how these findings would relate to other racial or ethnic groups, particularly those who have already received a metabolic disorder diagnosis.

Healthy snack suggestions

The owners of Focused Nutrition and Wellness, integrative brain health nutritionist Dani Felber, who was not participating in the study, were questioned by experts about what a nutritious snack might entail.

She mentioned the following as examples of balanced, healthful snacks:

  • vegetables with hummus
  • with guacamole, peppers
  • nut butter and sliced apples
  • Greek yoghurt and fruit
  • a few nuts or seeds that have been gently salted

As long as you select nutrient-dense snacks that are well-balanced with protein, fat, or fibre, you can have snacks whenever you feel hungry in between meals. These nutrients prevent a high blood sugar rise that can cause lethargy and sugar cravings, which is a particular issue for people who are prone to afternoon energy slumps and nighttime cravings, by slowing digestion and delaying glucose absorption.

Felber stated that late-night snacking is frequently associated with inferior food choices, such as high-fat snacks or sugary treats, which may contribute to fewer favourable health markers.

The negative consequences of late-night snacking, she added, may be lessened if you pay attention to the quality of your evening snacks and couple any carbohydrate-rich items with wholesome sources of protein, fat, or fibre.

Dr. Albin noted that another way to make snacking healthier is to pay attention to our bodies and only eat when we are truly hungry.

Many people may munch when they are bored or upset, and this habit might keep them from making the best decisions. According to Dr. Jaclyn Albin, the appropriate time to snack depends on each person’s appetite, activity level, timing of meals, and general health. Late-night snacking is generally to be avoided.

Snacking ought to be private.

Dr. Raskin emphasised the need of timing and eating snacks in accordance with one’s specific nutritional requirements.

For instance, a patient who needs to gain weight may need to concentrate on consuming more high-calorie snacks throughout the day. Similar to this, a diabetic patient may need to choose lower glycemic foods that yet provide them a surge of energy while assisting in the maintenance of stable insulin levels.

In general, it’s advised to avoid late-night munching if you’ve already reached your daily calorie target. A healthy food before night may be beneficial for someone with high metabolic needs, such as a high-performance athlete,” she added.

REFERENCES:

For Overall health medications that have been suggested by doctors worldwide are available here https://mygenericpharmacy.com/index.php?cPath=77_328

Time limited eating helps in weight loss & type-2 diabetes.

Time limited eating helps in weight loss & type-2 diabetes.

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According to recent studies, type 2 diabetics who practise time-restricted eating may experience weight loss and better blood sugar control.

According to a new randomized controlled research, those who restrict their eating to the eight hours from midday to eight o’clock lose more weight than people who lower their overall calorie intake by calorie counting.

However, experts advise patients to work closely with their doctor because certain medications and dietary needs may affect how beneficial a patient’s diet plan is.

In a recent study, people who restricted their eating to the hours between noon and eight o’clock lost more weight than those who merely cut their caloric intake overall by counting calories.

Despite the growing popularity of time-restricted eating, no studies had previously specifically examined an eight-hour meal window in people with type 2 diabetes.

In the study, 57 people with type 2 diabetes and obesity were divided into three groups: one group adhered to time-restricted eating, another group engaged in calorie restriction, and the third group acted as the control group.

The people in the time-restricted eating group could only eat between midday and 8 p.m., whereas the people in the calorie-restriction group could eat whenever they wanted as long as they kept track of their calories.

While the control group maintained eating normally without any special modifications, their objective was to cut their caloric consumption by 25% of what was needed to maintain their current weight.

Eating within a time limit reduces body weight.

The time-restricted eating diet resulted in a 3.55% weight loss in comparison to the control group during the course of the six-month study, according to the researchers.

To put this into perspective, it would mean that a person who weighs 275 pounds would have lost about 10 pounds.

Contrary to expectations, the calorie-restricted group did not significantly lose weight when compared to the control group.

In comparison to the control group, the time-restricted eating and calorie restriction groups both showed lower blood sugar levels (HbA1C), with decreases of about 0.91% and 0.95%, respectively.

The researchers also looked into whether these dietary approaches may lower blood pressure, lower LDL cholesterol, and lower fasting glucose levels, which are all cardiometabolic risk factors.

The weight loss brought on by time-restricted eating, however, did not reach the 5% mark usually linked with improvements in these parameters.

An interview with experts, Vicky Pavlou, registered dietitian nutritionist, University of Illinois at Chicago doctoral student, and author of the study, said, “We found that eating all calories within an 8-hour window is a good alternative to calorie counting for people with type 2 diabetes who want to lose weight and improve their A1C.”

“In comparison to the calorie counting group, the time-restricted eating (TRE) group dropped 4.28% of their body weight in six months. In both groups, the HbA1C was lowered by 1%, the expert said.

Calorie restriction versus intermittent fasting

Studies have previously examined the effectiveness of various dietary strategies among obese people. The prospective effects of time-restricted eating in individuals with obesity and type 2 diabetes, however, have not been studied.

75 obese persons with type 2 diabetes participated in the new study, which was directed by Vicky Pavlou, a doctorate student at the University of Illinois at Chicago who is also a registered nurse. Three groups of participants, ranging in age from 18 to 80, were created: control, calorie restriction, and time-restricted eating.

The calorie intake needed to maintain a person’s present weight (maintenance calories) was lowered by 25% for those in the calorie restriction group and remained unchanged for those in the control group. At any time of day, they could eat.

The time-restricted eating group, on the other hand, was only permitted to eat between noon and 8 p.m. every day without having a set calorie goal or keeping track of their consumption.

For the first three months of the trial, participants in both groups met with a dietician once per week; for the next three months, they met every other week.

Pavlou stated that the dietician “helped them with any challenges in following the diet and gave general nutrition advice,” emphasizing “the importance of reading labels and understanding calories.”

What kind of diet is best for those who have diabetes?

The researcher who was not engaged in this study, Dr. Seun Sowemimo, a board-certified surgeon at Prime Surgicare in Freehold, New Jersey, stressed that “using a combination of disease management tools is more effective than a single effort.”

“Time-restricted eating (intermittent fasting) is a powerful strategy for weight loss and blood sugar control because it allows the body to switch from burning sugar to burning fat, resulting in weight loss,” he claimed.

Additionally, it helps diabetic control and lessens the frequency of blood glucose spikes, which can result in insulin surges.

Consuming whole meals with a high fibre content rather than processed foods with added sugar can also help people with diabetes maintain better blood sugar control. Unlike processed foods with free sugar, which are quickly absorbed and cause increased sugar levels and insulin spikes, natural fibre foods help regulate sugar absorption by allowing for a steady release into the bloodstream. Since the idea that fruit contains a lot of sugar is untrue, I also advise persons with diabetes to eat fresh fruits, stated Dr. Seun Sowemimo

Time-restricted eating “may help improve blood sugar control in individuals with type 2 diabetes,” according to registered dietitian Crystal Scott of Top Nutrition Coaching, who was also not involved in the study.

“The insulin response may become more efficient by avoiding constant grazing and giving the body longer periods without food intake,” Scott said. Studies have revealed that time-restricted meals can increase insulin sensitivity, glucose levels, and HbA1c levels, which are indicators of long-term blood sugar control. But it didn’t in this study.

Potential effects on type 2 diabetic patients

Dr. Sowemimo stated that this “study adds another layer of clinical evidence that the timing of food consumption is a major contributing factor to diabetes management, weight loss, and overall well-being.“

“Patients with diabetes can safely be prescribed time-restricted eating, but they should do so in partnership with their physician,” Dr. Sowemimo stated.

Scott also emphasized the significance of investigating potential confounders, such as participant water intake, activity level, and stress-reduction techniques, as well as their use of diabetes medications.

Many additional factors must be addressed concurrently in order for a study like this one on dietary regimens to be entirely successful, according to Scott.

Scott further emphasized that this study shows there are “easier approaches to weight management that don’t involve tracking every piece of food,” even though people may recognize the necessity to implement time-restriction tactics to observe weight loss.

REFERENCES:

For Weight loss medications that have been suggested by doctors worldwide are available here https://mygenericpharmacy.com/index.php?therapy=20

How can olive oil help to improve brain health?

How can olive oil help to improve brain health?

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According to a recent study, choosing olive oil may lower your risk of developing deadly dementia.

Participants who consumed half a tablespoon of olive oil daily had a 28% lower risk of passing away from dementia.

The incidence of fatal dementia was shown to be lowered by 8–14% by substituting one teaspoon of olive oil for one teaspoon of margarine or mayonnaise, according to the study’s authors.

Instead of using margarine or mayonnaise, researchers have found a link between daily olive oil consumption and a lower risk of dementia-related death.

The World Health Organisation (WHO) estimates that over 55 million individuals worldwide suffer from dementia. Dementia is the fifth biggest cause of death for senior citizens, with an estimated 10 million new cases per year.

Alzheimer’s disease (AD), the most common type of dementia, is thought to affect 6.7 million Americans over the age of 65.

According to a news release, the new study discovered that those who used olive oil on a regular basis had a 28% lower risk of passing away from dementia than those who did not.

The study looked at health records from 1990 to 2018 for 31,801 men and 60,582 women who were cancer and cardiovascular disease free. We monitored their health for 28 years.

According to the study’s authors, swapping just one teaspoon of margarine or mayonnaise for olive oil was linked to an 8–14% lower risk of dementia-related death.

How olive oil can reduce the risk of dementia?

Researchers have been looking into dietary and lifestyle changes as potential treatments for dementia symptoms.

Researchers looked at mortality records and food questionnaires from more than 90,000 Americans over a 30-year period in the new study. Dementia claimed the lives of 4,749 persons in the past three decades.

According to the research, those who ate more than half a tablespoon of olive oil daily had a 28% lower risk of passing away from dementia than those who never or infrequently ate it.

According to Anne-Julie Tessier, study author and research fellow of nutrition at Harvard T.H. Chan, “typically, people who use olive oil for cooking or as a dressing have a better overall diet quality, but interestingly, we found the association to be regardless of this factor.”

Our research helps to validate the current dietary recommendations that urge people to choose vegetable oils like olive oil. Beyond heart health, our findings broaden the scope of the present guidelines to include cognitive health, according to Tessier.

Additionally, they discovered that replacing one teaspoon of mayonnaise and margarine with olive oil each day reduced the incidence of dementia-related death by 8–14%.

Tessier outlined the further steps in the research and said that intervention studies are required to shed light on the biological processes that might underlie the potential effects of olive oil on brain function.

Health benefits of olive oil

“Olive oil is a powerhouse when it comes to flavour and nutrients,” said Mackenzie Burgess, RDN, registered dietitian nutritionist, and recipe creator at Cheerful Choices.

Olive oil contains 7% of the recommended daily intake of vitamin K and 13% of the recommended daily intake of vitamin E. A good source of monounsaturated fats, or fats that can lower LDL or “bad” cholesterol, is olive oil. To properly absorb nutrients from our food, we need to consume enough fats, which can also make us feel satiated for longer.

According to research, consuming olive oil may help reduce blood pressure, cholesterol levels, and the risk of heart disease. Burgess further noted that this new observational study provides encouraging data for brain health.

Extra virgin olive oil (EVOO) has the largest percentage of monounsaturated fats when compared to other vegetable oils, which lowers the risk of atherosclerosis, colon cancer, and cancer, according to Dolores Woods, RDN, a nutritionist with the UTHealth Houston School of Public Health.

Overall, EVOO has a lot of fat-soluble vitamins and antioxidants, which support longevity and excellent health, according to Woods.

The relationship between olive oil and brain health

“Olive oil is rich in monounsaturated fats and contains compounds with antioxidant activity that may play a protective role for the brain,” Tessier said. Some of these may be able to pass the blood-brain barrier and potentially affect the brain directly. The improvement of cardiovascular health by olive oil may potentially have a direct impact on brain health.

Even though we already know olive oil has many health advantages, more study is still required to pinpoint how it affects the brain particularly.

According to Dr. Nate Wood, an instructor of medicine and medical education fellow in the division of general internal medicine at the Yale School of Medicine, “the precise reasons for this connection between olive oil consumption and brain health are not yet known.” Olive oil may protect brain blood vessels in a similar way to how it protects heart blood vessels.

Additionally, it’s likely that the antioxidants in olive oil penetrate the brain and safeguard the cells there just as they do everywhere in the body. Wood stated that more studies will be required to determine the precise causes.

How to increase your use of olive oil?

You can use olive oil in a variety of ways in your regular diet. According to Burgess, do the following:

  • Try roasting or sautéing colorful vegetables in olive oil when cooking.
  • Salads – Add olive oil to homemade vinaigrettes or drizzle it over Caprese salads.
  • Dips – For a simple dip for crusty bread, blend premium extra virgin olive oil with Italian seasoning. Additionally, you may include it in homemade bean dips like hummus and serve it with crudités.
  • Proteins – Add olive oil to other proteins, like morning scrambled eggs, or use it as a marinade for meats.
  • Baking: Olive oil may lend a delicious richness and depth of flavor to baked items. Replace vegetable oils or a portion of the butter in recipes for muffins, cakes, and cookies with olive oil.

Woods advises preparing your own vinaigrettes with oil. This straightforward vinaigrette can also be used to marinade fish or chicken:

Your favorite fresh herbs, shallots that have been minced, salt, and pepper should be added along with 3 parts oil to 1 part vinegar (balsamic, red wine, white wine, or lemon juice).

Additionally, make sure the EVOO you use to prepare sauces and spreads like chutney, pesto, salsa verde, and chimichurri is of high quality and flavor. These are excellent choices to serve as dips or to mix with grilled meats and vegetables.

The ideal summer appetizer for these warm days is gazpacho. A strong EVOO that packs a flavorful punch is a crucial element. Toss cooked pasta with EVOO, lemon zest, and parmesan cheese for a simple supper.

Intake of olive oil per day

Two tablespoons of olive oil per day, as recommended by Dr. Pratic, is a healthy serving.

Kirkpatrick noted that research has ranged from 1 to 5 tablespoons per day, adding, “I advise my patients to aim for at least 3 tablespoons a day for brain health.”

Dr. Tessier responded when asked if a person might consume too much olive oil on a daily basis:

Dr. Tessier stated, “We did not notice a level at which there was no longer an association, but it is important to remember that few individuals consumed beyond 15 g/day that is, 15,000 mg/day of olive oil.”

“We found a clear linear dose-response association between higher daily intake of olive oil and lower risk of fatal dementia,” said Dr. Tessier.

Summary

According to a recent study, increasing your intake of olive oil may reduce your risk of passing away from dementia.

According to the research, people who drank more than half a tablespoon of olive oil daily had a 28% lower risk of passing away from dementia than those who never or infrequently ate it.

The study also revealed a relationship between daily substitution of one teaspoon of olive oil for margarine and mayonnaise and a reduction in dementia-related death risk of 8–14%.

Although olive oil has several health advantages, additional investigation is required to understand how it affects the brain.

You can use olive oil as a cooking oil, a salad dressing ingredient, and a dip base to increase the amount of it in your diet.

REFERENCES:

For Mental health medications that have been suggested by doctors worldwide are available here https://mygenericpharmacy.com/index.php?cPath=77_478

How much fat and carbs do you need to consume?

How much fat and carbs do you need to consume?

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New publications from the World Health Organisation give the most recent scientific theories on how important lipids and carbs are to a balanced diet.

The WHO continues to advise adults to consume no more than 30% of their daily calories from fat. The new recommendations emphasize the source of carbs rather than their quantity.

For parents looking to start their kids off on a good connection with food and nutrition for the rest of their lives, the new recommendations offer new knowledge.

In general, the WHO is putting greater emphasis on quality and paying less attention to the quantity of fat and carbohydrates.

Not all of what the WHO has to say is brand-new. For instance, the group still advises adults to keep their daily fat intake to 30% or less of their total calorie intake. Calories from foods like carbs, proteins, fats, and alcohol are used to calculate a person’s daily energy consumption.

However, the prevalence of obesity has nearly tripled globally since 1975, and in 2020, 39 million children under the age of 5 will be overweight or obese, affecting approximately 340 million children and adolescents between the ages of 5 and 19. The WHO records show a new focus on the optimal diet for life.

For instance, according to WHO recommendations, children under the age of two should consume primarily unsaturated fats. WHO highly advises that people take no more than 10% of their total calories from saturated fats, with trans fatty acids making up no more than 1% of those calories.

Which fats are bad for you?

Michelle Routhenstein, a nutritionist who was uninvolved in the WHO publications, said that “in the past, it was just generally ‘limit fat to 30% of energy intake.'”

“And now, we’re really looking at saturated fat being a culprit in cardiovascular disease development because it’s directly correlated with an increase in LDL and an increase in insulin resistance, which are cardiometabolic risk factors,” said she.

The WHO warns against consuming saturated fatty acids, which are found in fatty meat and dairy products. Saturated fats are also present in coconut oil, palm oil, lard, butter, ghee, and palm oil.

Animals including cows, sheep, and goats as well as sources generated industrially are the main sources of trans-fatty acids. Deer, moose, camels, giraffes, and buffalo are further examples of ruminant mammals.

In the new papers, suggestions are provided for substituting polyunsaturated fatty acids and monounsaturated fatty acids from plant sources for harmful saturated fats and trans-fatty acids.

Carbs, fruits, and vegetables

The latest WHO recommendations show a similar shift in thinking regarding carbs.

“We are more specific about the sources of the [nutrients]. More precisely, fibers with more complex carbohydrates are of interest to us. We’re especially focusing on dietary fiber from whole grains, fruits, and vegetables since we know it has a cardiovascular protective effect,” said Routhenstein.

The use of natural fiber-rich foods such whole grains, legumes, and vegetables is currently encouraged by the WHO.

Updated recommendations for kids

While the WHO has traditionally advised adults to consume 400 grams of fruits and vegetables each day, the publications now include recommendations for kids as well.

  • Children aged 2 to 5 should consume 250 grammes or more of fruits and vegetables each day.
  • Aged 6 to 9 children should consume 350 grammes or more of fruits and vegetables each day.
  • Children aged 10 and older should consume 400 grammes or more of fruits and vegetables each day.

In a similar vein, the WHO now addresses children’s fibre requirements. Adults were formerly advised to ingest 25 grammes per day. Now:

  • At least 15 grammes of fibre per day should be consumed by children aged 2 to 5.
  • Children aged 6 to 9 should get at least 21 grammes of fibre per day.
  • At least 25 grammes of fibre per day should be consumed by children 10 and older.

Various foods, including broccoli, bananas, apples, and banana bread, contain fibre.

Healthy living starts in childhood.

The childhood obesity epidemic, which is also the reason behind [the WHO’s new emphasis], according to paediatrician Dr. Daniel Ganjian, who is also not connected to the WHO.

Dr. Ganjian added that “more and more research shows that the earlier you start teaching children about healthy nutrition and eating, the more likely it is that they will remain healthy throughout their lives.”

He especially mentioned preventing the onset of diabetes, high blood pressure, high cholesterol, and even some types of cancer.

According to Routhenstein, a dietitian who specializes in cardiovascular health, “There’s this new focus that we realize to prevent cardiovascular disease, we need to be focusing on the earlier generation because that’s where it starts.”

The focus should be on prevention rather than treatment, according to Routhenstein.

Attitudes towards food that are healthy

The primary food producers in the household are the parents. Therefore, once the parents and the child are aware of it and [the child] begins consuming it, the body forms a habit and starts to crave healthy meals rather than salty, crunchy foods, according to Dr. Ganjian.

He also emphasized the significance of teaching kids about healthy eating in the right way and claimed that instructing kids to “start watching what you eat” and use the words “overweight” or “obese” was not the ideal strategy.

It is now known that, in the long run, such strategy leads to greater anxiety—and eating disorders—than a positive eating philosophy.

“We need to change the topic of conversation from weight or body image to good nutrition. You always promote eating well,” said Dr. Ganjian.

The Summary

Try keeping track of how many carbs you consume on a daily basis and whether they are healthy or unhealthy before beginning the low-carb diet. There are helpful, unpaid apps available.

Fibre grammes don’t actually count as carbohydrates, so you can take them out of the total. As an alternative, use the formula: net carbohydrates = total carbs fibre.

Check out these potential causes if you’re not losing weight or your weight loss is sluggish when on a low-carb diet.

REFERENCES:

For Fats and carbs medications that have been suggested by doctors worldwide are available here https://mygenericpharmacy.com/index.php?therapy=83

How non-alcoholic wine is a Magnificent anti-aging tool?

How non-alcoholic wine is a Magnificent anti-aging tool?

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Red wine has been used for its therapeutic properties for ages. Red, white, or rosé wines made from muscadine grapes are known to contain a significant amount of an antioxidant known as polyphenols.

A tiny amount of de-alcoholized wine prepared from muscadine grapes per day, according to University of Florida researchers, can help rejuvenate ageing skin.

Researchers have been debating the potential health advantages of wine, particularly red wine, for a long time. Since wine has been used medicinally for so long, some people think it may have been the earliest known “medicine.”

According to earlier research, drinking red wine may help to prevent heart disease, chronic inflammation, and cognitive deterioration. Additionally, additional studies indicate that consuming red wine may lengthen life and boost the number of beneficial bacteria in the gut microbiome.

Recent research from the University of Florida demonstrated how dealcoholized wine derived from muscadine grapes can help to improve ageing skin at NUTRITION 2023, the American Society for Nutrition’s premier annual meeting.

Skin that is more elastic and loses less water

Dr. Lindsey Christman, graduate research assistant in the University of Florida’s Department of Food Science and Human Nutrition, and her group gathered 17 women between the ages of 40 and 67 for this study. They were given the option of drinking either a wine that had been decaffeinated or a placebo that had no polyphenols.

Over the course of six weeks, study participants drank around two glasses of the given drink each day. After a three-week hiatus, individuals resumed drinking the beverage they had been abstaining from throughout the first six weeks of the study.

Each participant’s skin conditions and indicators of oxidative stress and inflammation were assessed at the start of the trial and at the conclusion of each six-week period.

Analysis revealed that participants’ skin elasticity had been greatly enhanced by consuming the de-alcoholized muscadine wine.

Dr. Christman, a co-author of this study, stated, “We were hoping that it would improve elasticity.” In dealcoholized muscadine wine, polyphenols such ellagic acid, anthocyanins, quercetin, and myricetin may lessen UVB-induced protease activation. These proteases are in charge of the elasticity loss and sagging that come along with ageing.”

Additionally, the wine was linked to a reduction in water loss from the skin’s surface, suggesting that the skin’s protective barrier was more effective.

The amount of participants’ skin wrinkles did not significantly alter throughout the trial, according to the researchers.

Furthermore, there was no discernible change in these variables between the dealcoholized wine and the placebo drink, despite the fact that there were some improvements in skin smoothness and reduced indications of inflammation and oxidative stress compared to baseline.

What makes muscadine grapes unique?

The grape species known as the muscadine grape (Muscadinia rotundifolia) is indigenous to the Southeast of the United States. They grow well in warm, humid areas, unlike other grape varietals.

Typically, these grapes are a deep purple or black colour. Red, rosé, or white wines can be made from the juice.

Polyphenols, a type of antioxidant generally found in plants, are known to be present in significant amounts in muscadine grapes.

Comparing the muscadine grape to other red wine types, researchers discovered that it has a distinctive polyphenolic profile. As a result, the biological activity may differ from that of other red wines, according to Dr. Christman.

Pre-clinical research employing cells from triple-negative breast cancer and prostate cancer has already investigated the impact of muscadine grapes on specific cancers.

Additionally, dealcoholized muscadine wine may be able to lessen the symptoms of inflammatory bowel disease, according to a mouse study that was published in June 2021.

Why is grape juice preferred over decaffeinated wine?

Wouldn’t muscadine grapes provide the same advantages given that they can also be used to manufacture alcoholic wine and grape juice? Not always, according to Dr. Christman.

These findings cannot be applied to wine that contains alcohol since alcohol introduces a new variable and could change the findings, she said. The procedure of decoholization may also have changed the wine’s overall chemical composition. Because of this, the findings also cannot be applied to juice.

However, Dr. Christman noted that the research “does suggest that muscadine wine polyphenols have the potential to improve skin conditions, so there may be a chance of the same results.”

“However, a future study would need to be done with these products in order to confirm,” she continued.

An excellent source of antioxidants is muscadine grapes.

Dr. Alexis Livingston Young, a dermatologist of the Hackensack University Medical Centre, was also consulted by experts regarding this study.

The findings of the study, according to Dr. Young, were not unexpected given what we already know about the health advantages of consuming muscadine grapes.

She explained, “Muscadine wine is a good source of resveratrol, which is a potent antioxidant.”

“Muscadine grapes have some of the greatest antioxidant levels of any fruit, and they contain more of this chemical than other varieties of grape. Antioxidants are known to help the body produce fewer free radicals,” she continued.

“Free radicals are associated with several chronic conditions, including diabetes, heart disease, and aging-related cell and tissue damage. Therefore, the research demonstrated that the antioxidants in these grapes may definitely encourage improved skin and prevent the development of wrinkles,” according to Dr. Alexis Livingston Young.

Dr. Young stressed again how beneficial it would be to conduct more research on this issue.

“Since this study was somewhat small, I would like to see additional research conducted with a larger sample size over a longer time frame. But I do believe that this is a fantastic place to start,” she added.

Ways to delay skin ageing

Your body’s largest organ is actually the skin that covers it.

A person’s skin has three layers:

  • The top layer is called the epidermis.
  • The middle layer, or dermis, is where the body’s blood vessels, nerves, and other crucial components are located.
  • The innermost skin layer, the hypodermis, includes fat cells.

The epidermal layer thins with age, making the skin appear more translucent. In parts of the epidermis that may have been harmed by excessive sun exposure earlier in life, dark age spots may start to appear.

Additionally, the collagen-containing connective tissue that holds the various skin layers together starts to deteriorate. The skin may start to sag and wrinkle as a result of this.

There are steps people may take to assist slow down the skin ageing process, even though it is impossible to stop the ageing process. The American Academy of Dermatology Association offers the following advice:

  • Put on sunscreen
  • daily use of a face moisturiser
  • Skip the tanning bed.
  • employ calming skin care products
  • examine retinol cream
  • maintain a healthy lifestyle.

REFERENCES:

For Alzheimer’s disease medications that have been suggested by doctors worldwide are available here https://mygenericpharmacy.com/index.php?cPath=77_328