Research - Optimal Essentials

Vegetarians 'get fewer cancers'

Fri, 20 Mar 2009 00:00:00 +1030

A vegetarian diet may help to protect against cancer, a UK study suggests.

Analysis of data from 52,700 men and women shows that those who did not eat meat had significantly fewer cancers overall than those who did.

But surprisingly, the researchers also found a higher rate of colorectal cancer - a disease linked with eating red meat - among the vegetarians.

Writing in the American Journal of Clinical Nutrition the team said the findings were worth looking into.

Although it is widely recommended that people eat five portions of fruit and vegetables a day to reduce their risk of cancer and other diseases, there is very little evidence looking specifically at a vegetarian diet.

In the latest study, researchers looked at men and women aged 20 to 89 recruited in the UK in the 1990s.

They divided participants into meat-eaters, fish-eaters, vegetarians and vegans.

During follow-up there were fewer cancers than would be expected in the general population - probably because they were a healthier than average group of people.

But there was a significantly lower incidence of all cancers among the fish-eaters and vegetarians compared with the meat eaters.

'Confusion'

For colorectal cancer, however that trend was reversed with vegetarians having a significantly higher incidence of the condition than the other groups.

The researchers were surprised at the finding, which contradicts previous evidence linking eating lots of red meat with the disease.

Study leader Professor Tim Key, a Cancer Research UK epidemiologist at the University of Oxford, said no previous study had looked at diet in this way and there had been a lot of confusion about the issue.

"It's interesting - it suggests there might be some reduction in cancers in vegetarians and fish-eaters and we need to look carefully at that."

He added: "It doesn't support the idea that vegetarians would have lower rates of colorectal cancer and I think it means we need to think more carefully about how meat fits into it."

More work is needed to unpick the links between diet and cancer but such studies are incredibly hard to do, he said.

Dr Joanne Lunn, a senior nutrition scientist at the British Nutrition Foundation, said the findings highlight the fact that cancer is a complex disease and many different lifestyle factors play a part in determining a person's risk.

"An interesting observation was that the vegetarians had a higher rate of colorectal cancer than the meat-eaters.

"When you look at the detail of their diets, the meat-eaters, to which the vegetarians in this group were compared, are eating only moderate amounts of meat each day - well within the recommendations.

"Both groups are also just about meeting the recommendation to eat at least 5 portions of fruits and vegetables a day."

http://news.bbc.co.uk/health

Med-style diet battles 'blues'

Tue, 06 Oct 2009 00:00:00 +1030

The Mediterranean diet, already thought to protect against heart disease and cancer, may also help to prevent depression, Spanish researchers say.

They found depression was more than 30% less likely to develop in people who followed a diet high in vegetables, fruit and cereals, and low in red meat.

They studied 10,094 healthy adults over four years, the Journal of the American Medical Association reports.

However, the team stressed additional, larger-scale studies were required.

Researchers at the Universities of Las Palmas and Navarra recruited university graduates to take part.

They completed questionnaires and the researchers calculated their adherence to the Mediterranean dietary pattern (MDP) for an average of four-and-a-half years.Participants who had a strong adherence to the MDP tended to be male, ex-smokers, married and older individuals.

They were more active physically and showed a higher total energy intake.

The researchers identified 480 new cases of depression during the follow-up period - 156 in men and 324 in women.

They found that those with the highest adherence to the MDP were more than 30% less likely to develop depression.

They took into account marital status, the number of children and factors associated with a healthy lifestyle and found the relationship did not change.

Even taking account of personality traits, such as competitiveness and anxiety, had no effect on the results.

'More research needed'

Professor Miguel Martinez-Gonzalez, of the University of Navarra, said the results would have to be confirmed in longer trials with more participants but they had found a strong inverse association between the Mediterranean diet and depression.

"Thirty per cent is a large reduction in the risk and this could be very important considering the large burden of disease represented by depression.

"We know how important the Mediterranean diet is in reducing cardiovascular risk factors and the same inflammatory proteins are also raised in patients with depression."

He said it was likely that the overall dietary pattern was more important than the effect of single components and "may exert a fair degree of protection against depression".

Dr Cecilia D'Felice, a clinical psychologist, said there was mounting evidence for the importance of diet in treating depression.

She said: "What we do know is that a diet high in olive oil will enhance the amount of serotonin or brain transmitter available to you.

"Most anti-depression drugs work to keep more serotonin available in the brain."

http://news.bbc.co.uk/2/hi/health/8290632.stm

Strive for '100 steps' per minute

Wed, 18 Mar 2009 00:00:00 +1030

You should be taking 100 steps each minute for half an hour a day if you want to achieve "moderate" exercise by walking, a study shows.

A US team reached the figure after measuring the body's oxygen demand in some 100 people walking on a treadmill.

They wrote in the American Journal of Preventive Medicine that a pedometer alone was not enough to gauge exercise as it gave no data on intensity.

US and UK guidelines urge half an hour of moderate exercise five days a week.

But there is often confusion as to what constitutes moderate exercise, and the amount of gardening, housework or walking needed to confer health benefits.

Researchers at the San Diego State University based their conclusions on exercise tests given to 97 healthy adults who had an average age of 32.

In general, men needed to walk at a pace of 92 to 102 steps per minute to achieve a moderately intense workout for their hearts. The range for women was between 91 and 115 steps per minute.

"Because health benefits can be achieved with bouts of exercise lasting at least 10 minutes, a useful starting point is to try to accumulate 1000 steps in 10 minutes, before building up to 3000 steps in 30 minutes," said Simon Marshall, lead researcher.

A pedometer was not useless, but should be used in conjunction with a wristwatch to work out how many steps were being taken.

Gary O'Donovan, lecturer in sport and exercise medicine at the University of Exeter said: "Regular physical activity is important for health and well-being and brisk walking is a great way to start.

"Most pedometers don't provide a measure of intensity, but Dr Marshall's team has identified a simple and effective method to ensure that every step counts."

Ken Fox, professor of exercise and health science at Bristol University, warned however that while 100 steps per minute was a good target for healthy walkers, it would be "dangerous to make this an across the board recommendation.

"We should note that the study was conducted on healthy young adults. People who are overweight or obese - which is the majority of middle to older adults - are working harder in order to carry their weight for any walking speed. They will need to down grade their speeds accordingly."

http://news.bbc.co.uk/hi/health

Obesity takes years off your life

Tue, 17 Mar 2009 00:00:00 +1030

Being obese can shorten your life, a new study shows.

"Moderate obesity typically shortens life span by about three years," said researcher Gary Whitlock, from the Clinical Trial Service Unit at the University of Oxford in the United Kingdom. "By moderate obesity, I mean weighing about a third more than is ideal, which for most people would mean being about 50 or 60 pounds overweight."

More than one in three middle-aged Americans are now in this category, Whitlock said. "By contrast, weighing twice your ideal weight -- say, an extra 150 pounds -- shortens life span by about 10 years," he added.

This obesity level is still not common, but it equals the known 10-year reduction in life span caused by smoking. "So, smoking is about as dangerous as being severely obese, and about three times as dangerous as being moderately obese," he said.

The report is published in the March 18 online edition of The Lancet.

For the study, Whitlock and other members of the Prospective Studies Collaboration collected data on 894,576 men and women who participated in 57 studies. The people in these studies came primarily from western Europe and North America. Their average body-mass index (BMI) was 25.

BMI is a calculation that expresses a relationship between height and weight. People are considered underweight if their BMI is less than 18.5, normal weight when the BMI is between 18.5 and 24.9, overweight when BMI is between 25 and 29.9, and obese when BMI is 30 or more, according to the U.S. National Heart, Lung, and Blood Institute.

The researchers found that men and women whose BMI was between 22.5 and 25 lived the longest. For a person 5 feet 7 inches tall, his or her optimum weight would be about 154 pounds, they noted.

For those with a BMI over 25, every 10 to 12 pound increase translated to about a 30 percent increased risk of dying. In addition, there was a 40 percent increase in the risk for heart disease, stroke and other vascular disease, a 60 percent to 120 percent increased risk of diabetes, liver disease or kidney disease, a 10 percent increased risk of cancer, and a 20 percent increased risk for lung disease, the researchers reported.

"Obesity causes kidney disease, liver disease and several types of cancer, but the most common way it kills is by causing stroke and, most importantly, heart disease. Obesity causes heart disease by pushing up blood pressure, by interfering with blood cholesterol levels, and by bringing on diabetes," Whitlock said.

People who are moderately obese with a BMI in the 30 to 35 range reduced their life span by two and four years. For those who are severely obese with BMIs between 40 and 45, their life span was reduced by eight to 10 years. That's comparable to the effects of smoking, Whitlock said.

In fact, people whose weight was below normal also died earlier, due mainly to smoking-related diseases, the researchers noted.

"If you are obese and smoke, then, above all else, quit smoking," Whitlock said. "If you are obese and don't smoke, then don't start, and do what you can to avoid further weight gain. By avoiding further weight gain, you may well live a few years longer than you otherwise would do. By quitting smoking, a smoker can expect to gain several extra years of life -- about as many as a severely obese person might gain by shedding half of his or her body weight."

Dr. David L. Katz, director of the Prevention Research Center at Yale University School of Medicine, said this study confirms that the obesity epidemic is "the clear and present danger many of us knew it to be."

The association between BMI and mortality has been challenged in the scientific community, due in part to uncertainty about weight estimates and debate about measurement methods. "Here we have an emphatic reaffirmation of the fundamental issue: Overweight and obesity take years from life," Katz said.

"We know that, in many ways, BMI is a crude measure of the health risks associated with obesity, since not all excess body fat is created equal," he said. "Weight gained around the middle tends to be most dangerous, so for those subject to this pattern, risks may indeed be higher than this study suggests. For those with lower body weight gain, risks may be lower."

A study published in the Nov. 13 issue of the New England Journal of Medicine also found that where weight is centered is a risk factor. Men with the largest waist circumference had more than double the risk of death, and women with the largest waist circumference increased their risk of death by 78 percent.

http://www.news.yahoo.com/health

Most adults eating to an early grave

Tue, 31 Mar 2009 00:00:00 +1030

BEING moderately obese slashes up to four years off a person's life expectancy, and even those who are merely overweight face meeting an early grave unless they get back into shape.

That is the stark warning from a team of international medical researchers. They analysed the link between weight and longevity in nearly 900,000 people, and found a tangible increase in death rates as waistlines expand.

The findings are bad news for the nearly two-thirds of Australian adults who are either overweight or obese. Especially at lower levels, excess weight is commonly seen as an issue that mainly affects fitness, self-esteem and sex appeal.

But the new findings, published in British medical journal The Lancet yesterday, suggest that people with a body mass index of between 30 and 35, classified as moderately obese, died between two and four years earlier than those with an idealweight.

The British and US authors of the study said people in this weight range, who were once rare, were now common.

BMI is an indirect measure of overall body size and composition. It is calculated by dividing weight (in kilograms) by height squared (in metres). The ideal BMI for a healthy adult is between 22.5 and 25.

The biggest shortening of lifespan was seen in the still-rare group with a BMI of between 40 and 45, which puts them in the morbidly obese category. They died between eight and 10 years before their ideal-weight counterparts, the study found.

The findings were based on an analysis of 57 previous studies, some of which involved Australians. Study co-author Gary Whitlock, of Oxford University, said excess weight "shortens human lifespan".

Weighing one-third more than the optimum - 20-30kg for most people - shortened life by about three years.

"If you are becoming overweight or obese, avoiding further weight gain could well add years to your life," Dr Whitlock said.

http://www.theaustralian.news.com.au/health

Studies of 'good' fat could help with weight loss

Thu, 09 Apr 2009 00:00:00 +0930

Fight fat with fat? The newest obesity theory suggests we may one day be able to do just that. Just like good and bad cholesterol, there apparently are good and bad types of body fat. Scientists until recently believed this good fat, which spurs the body to burn calories to generate body heat, played an important role in keeping infants warm but by adulthood was mostly gone or inactive.

Now three studies — from researchers in Boston, Finland and the Netherlands — show that some good fat remains in adults, affecting metabolism and potentially offering a target to help people shed pounds.

Dr. Francesco Celi, an endocrinology and metabolism researcher at the National Institute of Diabetes and Digestive and Kidney Diseases, said the studies show this fat burns large amounts of energy.

"So it could be used as a target" for a pill that would somehow rev up the fat, he said.

Dr. Louis Aronne, former president of the Obesity Society and a weight control expert at Weill Cornell Medical Center in New York, said the findings are the most conclusive evidence so far of the role of such fat in regulating body temperature and weight.

"I don't want to use the word 'exercise-in-a-pill,' but it's doing something (that's) getting rid of calories," he said, adding that any obesity treatment developed around the fat could be a potential treatment for diabetes as well.

The studies were published in Thursday's New England Journal of Medicine.

The good fat is actually brownish, while the more predominant bad fat is white or yellow. Brown fat is stored mostly around the neck and under the collarbone. White fat tends to concentrate around the waistline, where it stores excess energy and releases chemicals that control metabolism and the use of insulin.

All three research groups documented the presence and activity of the brown fat by examining tissue samples from some patients and using high-tech imaging that indicated how much sugar, and therefore calories, the fat burned.

One group from Joslin Diabetes Center, Harvard Medical School and three hospitals in Boston looked at scans done on nearly 2,000 patients to diagnose various health problems. The other two groups scanned small numbers of patients, first at room temperature and then after a couple hours in mild cold, about 60 degrees.

Here's what the scientists learned about brown fat:

• Lean people had far more than overweight and obese people, especially among older folks.

• It burns far more calories and generates more body heat when people are in a cooler environment.

• Women were more likely to have it than men, and their deposits were larger and more active.

Finding a successful treatment for obesity would be a Holy Grail for scientists. Most obese and overweight people are unable to shed pounds and keep them off with dieting and exercise.

And despite plenty of effort, pharmaceutical companies have been unable to develop a medicine that helps people safely lose and keep off a significant amount of weight. Any drug that could do that would be a guaranteed blockbuster.

Aronne said the findings likely would renew interest in the area of brown fat among drugmakers; at least one briefly studied a treatment in lab animals several years ago.

So how could researchers use these basic findings about good fat to eventually come up with a weight-loss medication?

One possibility would be a pill to stimulate a specific protein to release more energy from the fat cells in the form of heat rather than storing it for future energy needs, Aronne and Celi said.

Finding a way to increase the amount of brown fat in a person would be another strategy. Researchers at Dana-Farber Cancer Institute in Boston have been injecting certain genes into mice to try to produce brown fat cells instead of white ones.

Celi said researchers also could try to make a pill that stimulates nerve endings inside brown fat to make it burn more calories.

Or overweight people could simply try turning down the thermostat to see if it makes them burn more energy and lose weight — a strategy that Celi and researchers are testing in a small study that could produce results by the end of the year.

http://news.yahoo.com/health

Caffeine may lessen exercisers' muscle pain

Thu, 09 Apr 2009 00:00:00 +0930

A couple cups of coffee before a tough workout may lower the chances of sore muscles later on, a small study suggests.

The researchers found that young men who performed an intense bout of cycling had less muscle soreness when they took a pre-workout dose of caffeine.

What's more, the benefits were seen in both habitual caffeine consumers and those who typically shunned caffeine, the researchers report in the International Journal of Sports Nutrition and Exercise Metabolism.

The findings add to evidence from earlier studies showing that caffeine may help prevent that familiar muscle soreness that strikes during and after a particularly tough or new exercise routine.

In theory, caffeine may limit muscle pain by blocking the activity of a chemical called adenosine. Adenosine is released as part of the inflammatory response to injury and can activate pain receptors in body cells.

These latest findings suggest that caffeine could be a safe way for exercisers to pre-empt muscle soreness, senior researcher Robert W. Motl, a professor of kinesiology and community health at the University of Illinois in Champaign, told Reuters Health.

The study included 25 physically fit college-age men, about half of whom normally consumed little to no caffeine. The rest typically consumed at least 400 milligrams of caffeine per day -- the equivalent of three to four cups of coffee.

Motl's team had the men pedal on a stationary bike for two high-intensity, 30-minute sessions. On one occasion, the men were given a dose of caffeine equivalent to two to three cups of coffee one hour before the workout; on the other, they were given a placebo pill instead.

In general, the researchers found, the men reported less thigh-muscle pain with caffeine compared with placebo. Since there was no difference between habitual caffeine consumers and non-consumers, people may not build up a tolerance to the pain-dampening effects of caffeine.

According to Motl, exercisers might want to consider a shot of caffeine before a particularly tough or new workout -- or if they are going to perform exercise that has left them with next-day soreness in the past.

SOURCE: International Journal of Sports Nutrition and Exercise Metabolism, April 2009.

http://news.yahoo.com/health

Diabetes 'impact on brain power'

Tue, 14 Apr 2009 00:00:00 +0930

Failure to control type 2 diabetes may have a long-term impact on the brain, research has suggested.

Severe hypoglycaemic episodes - hypos - occur when blood sugar levels drop dangerously low. A University of Edinburgh team found they may lead to poorer memory and diminished brain power.

The study, based on 1,066 people with type 2 diabetes aged between 60 and 75, was presented at a conference of the charity Diabetes UK.

The volunteers completed seven tests assessing mental abilities such as memory, logic and concentration. The 113 people who had previously experienced severe hypos scored lower than the rest of the group. They performed poorly in tests of their general mental ability, and vocabulary.

There are at least 670,000 people in England aged between 60 and 75 years old who have Type 2 diabetes and around a third of them could be at risk of a hypo.

Lead researcher Dr Jackie Price said: "Either hypos lead to cognitive decline, or cognitive decline makes it more difficult for people to manage their diabetes, which in turn causes more hypos.

"A third explanation could be that a third unidentified factor is causing both the hypos and the cognitive decline.

"We are carrying out more research to establish which explanation is the most likely."

Dr Iain Frame, director of research at Diabetes UK, said: "This study reinforces previous evidence which suggests that poorly controlled diabetes affects the functioning of the brain.

"We already know that type 2 diabetes increases the risk of developing Alzheimer's disease, which is a type of dementia, and this research adds another piece to a very complex jigsaw puzzle.

"However, more research is needed before we can come to any firm conclusions."

There are 2.5 million people diagnosed with diabetes in the UK and up to 500,000 who have type 2 diabetes but do not know it.

It is predicted that by 2025 there will be up to four million people with diabetes in the UK.

http://news.bbc.co.uk/health

When unhealthy foods hijack overeaters' brains

Tue, 21 Apr 2009 00:00:00 +0930

WASHINGTON – Food hijacked Dr. David Kessler's brain. Not apples or carrots. The scientist who once led the government's attack on addictive cigarettes can't wander through part of San Francisco without craving a local shop's chocolate-covered pretzels. Stop at one cookie? Rarely. It's not an addiction but it's similar, and he's far from alone. Kessler's research suggests millions share what he calls "conditioned hypereating" — a willpower-sapping drive to eat high-fat, high-sugar foods even when they're not hungry.

In a book being published next week, the former Food and Drug Administration chief brings to consumers the disturbing conclusion of numerous brain studies: Some people really do have a harder time resisting bad foods. It's a new way of looking at the obesity epidemic that could help spur fledgling movements to reveal calories on restaurant menus or rein in portion sizes.

"The food industry has figured out what works. They know what drives people to keep on eating," Kessler tells The Associated Press. "It's the next great public health campaign, of changing how we view food, and the food industry has to be part of it."

He calls the culprits foods "layered and loaded" with combinations of fat, sugar and salt — and often so processed that you don't even have to chew much.

Overeaters must take responsibility, too, and basically retrain their brains to resist the lure, he cautions.

"I have suits in every size," Kessler writes in "The End of Overeating." But, "once you know what's driving your behavior, you can put steps into place" to change it.

At issue is how the brain becomes primed by different stimuli. Neuroscientists increasingly report that fat-and-sugar combinations in particular light up the brain's dopamine pathway — its pleasure-sensing spot — the same pathway that conditions people to alcohol or drugs.

Where did you experience the yum factor? That's the cue, sparking the brain to say, "I want that again!" as you drive by a restaurant or plop before the TV.

"You're not even aware you've learned this," says Dr. Nora Volkow, chief of the National Institute on Drug Abuse and a dopamine authority who has long studied similarities between drug addiction and obesity.

Volkow is a confessed chocoholic who salivates just walking past her laboratory's vending machine. "You have to fight it and fight it," she said.

Conditioning isn't always to blame. Numerous factors, including physical activity, metabolism and hormones, play a role in obesity.

And the food industry points out that increasingly stores and restaurants are giving consumers healthier choices, from allowing substitutions of fruit for french fries to selling packaged foods with less fat and salt.

But Kessler, now at the University of California, San Francisco, gathered colleagues to help build on that science and learn why some people have such a hard time choosing healthier:

_First, the team found that even well-fed rats will work increasingly hard for sips of a vanilla milkshake with the right fat-sugar combo but that adding sugar steadily increases consumption. Many low-fat foods substitute sugar for the removed fat, doing nothing to help dieters eat less, Kessler and University of Washington researchers concluded.

_Then Kessler culled data from a major study on food habits and health. Conditioned hypereaters reported feeling loss of control over food, a lack of satiety, and were preoccupied by food. Some 42 percent of them were obese compared to 18 percent without those behaviors, says Kessler, who estimates that up to 70 million people have some degree of conditioned hypereating.

_Finally, Yale University neuroscientist Dana Small had hypereaters smell chocolate and taste a chocolate milkshake inside a brain-scanning MRI machine. Rather than getting used to the aroma, as is normal, hypereaters found the smell more tantalizing with time. And drinking the milkshake didn't satisfy. The reward-anticipating region of their brains stayed switched on, so that another brain area couldn't say, "Enough!"

People who aren't overweight can be conditioned hypereaters, too, Kessler found — so it's possible to control.

Take Volkow, the chocolate-loving neuroscientist. She's lean, and a self-described compulsive exerciser. Physical activity targets the dopamine pathway, too, a healthy distraction.

Smoking didn't start to drop until society's view of it as glamorous and sexy started changing, to view the habit as deadly, Kessler notes.

Unhealthy food has changed in the other direction. Foods high in fat, sugar and salt tend to be cheap; they're widely sold; and advertising links them to good friends and good times, even as social norms changed to make snacking anytime, anywhere acceptable.

Retrain the brain to think, "I'll hate myself if I eat that," Kessler advises. Lay down new neural reward circuits by substituting something else you enjoy, like a bike ride or a healthier food.

Make rules to resist temptation: "I'm going to the mall but bypassing the food court."

And avoid cues for bad eating whenever possible. Always go for the nachos at your friends' weekend gathering spot? Start fresh at another restaurant.

"I've learned to eat things I like but things I can control," Kessler says. But he knows the old circuitry dies hard: "You stress me enough and I'll go pick up that bagel."

http://news.yahoo.com/health

Walnuts may prevent breast cancer

Mon, 27 Apr 2009 00:00:00 +0930

Eating walnuts may help to reduce the risk of developing breast cancer, research suggests. The nuts contain ingredients such as omega-3 fatty acids, antioxidants and phytosterols that may all reduce the risk of the disease. Mice fed the human equivalent of two ounces (56.7g) of walnuts per day developed fewer and smaller tumours.

The US study was presented to the American Association for Cancer Research annual meeting.

Researcher Dr Elaine Hardman, of Marshall University School of Medicine, said although the study was carried out in mice, the beneficial effect of walnuts was likely to apply to humans too.

She said: "We know that a healthy diet overall prevents all manner of chronic diseases."

"It is clear that walnuts contribute to a healthy diet that can reduce breast cancer."

Previous research has suggested eating walnuts at the end of a meal may help cut the damage that fatty food can do to the arteries.

It is thought that the nuts are rich in compounds that reduce hardening of the arteries, and keep them flexible.

In the latest study mice were either fed a standard diet, or the walnut-based diet.

The animals fed walnuts developed fewer tumours, and those that did arise took longer to develop and were smaller.

Molecular analysis showed that omega-3 fatty acids played a key role - but other parts of the walnut contributed as well.

Nutritional value

Anna Denny, a nutrition scientist at the British Nutrition Foundation, said evidence for nuts reducing the risk of heart disease was currently stronger than it was for their anti-cancer properties.

She said: "Although nuts are high in fat (and thus calories), the fatty acids in nuts are predominantly 'good' unsaturated fatty acids.

"Other additional components of nuts that may contribute to a reduction in heart disease and cancer risk include fibre and 'bioactive' compounds.

"Among the many bioactive compounds found in nuts are phytosterols and flavonoids.

"More research is needed before it will be possible to attribute specific health benefits of nuts to specific bioactive compounds because nuts contain a complex mixture of different bioactive compounds."

Josephine Querido, of the charity Cancer Research UK said there was insufficient evidence to show that eating walnuts could prevent breast cancer in humans.

She said: "We know that a healthy balanced diet - rich in fruit and vegetables - plays an important part in reducing the risk of many types of cancer.

"The strongest risk factor for breast cancer is age - 80% of breast cancers occur in women over the age of 50 so attending screening is important.

"Making lifestyle changes, such as keeping a healthy body weight, limiting alcohol intake and taking regular exercise, can also help reduce breast cancer risk."

Source: http://news.bbc.co.uk/2/hi/health/8009647.stm

Folic acid protects baby hearts

Wed, 13 May 2009 00:00:00 +0930

Mandatory fortification of bread with folic acid would slash the risk of babies being born with a heart problem, experience from Canada shows.

Rates of severe congenital heart defects among newborns in Quebec fell significantly after the move to fortify flour and pasta began in 1998.

The British Medical Journal online study lends support to calls for introducing fortification to Europe.

But others argue against this, saying it would inevitably harm some people.

The fear is that adding folic acid to products like bread could harm some elderly people if they are deficient in other B vitamins.

In extreme cases, this can cause irreversible damage to the nervous system.

There is also concern that it may also increase the risk of certain cancers, including bowel cancer, in some people.

In 2007 the UK's watchdog, the Food Standards Agency, agreed with expert recommendations to fortify bread or flour with folic acid.

Since then, at the request of the Chief Medical Officer, an expert working group on folate has been considering the results of recent trials looking at the effect of folic acid on the risk of some types of cancer.

The group is expected to report back to Sir Liam Donaldson this summer.

Risk reduction

Folic acid is a synthetic form of folate, a B vitamin found in a wide variety of foods including liver and green leafy vegetables.

Pregnant women and those trying to conceive are already advised to take folic acid supplements to reduce the risk that their baby will have a "neural tube" birth defect like spina bifida.

But uptake is not ideal, particularly because some pregnancies are unplanned and can go unnoticed for some weeks.

The latest work suggests folic acid also cuts the risk of baby heart defects.

In the seven years after fortification was introduced there was a 6% drop per year in the birth prevalence of severe heart defects.

This compares with a 9% drop in neural tube defects.

Writing in the BMJ, lead author Professor Louise Pilote of McGill University in Montreal, said: "Given that severe congenital heart defects require complex surgical interventions in infancy and are associated with high infant mortality rates, even a small reduction in the overall risk will significantly reduce the costs associated with the medical care of these patients and the psychological burden on patients and their families."

Weighing the risks

The British Heart Foundation said the risks and benefits of fortification must be carefully weighed.

A spokeswoman said: "This Canadian study shows that when folic acid was added to flour and pasta the number of babies born with certain severe heart conditions was reduced.

"While the decrease in babies born with heart conditions during this time is statistically significant, many children were still born with congenital heart disease.

"This must be taken into account when considering the benefits of routinely introducing folic acid to flour and pasta in the UK.

"Especially because routine introduction could pose a risk to some elderly people as potentially dangerous vitamin B12 deficiency can be masked by high intake of folic acid."

Alternative suggested

Dr Sian Astley, a scientist for the Institute of Food Research, said: "Personally, I do not think mandatory fortification is the way forward. It is like using a sledge hammer to crack a nut.

"It would reduce ill health in children but there are cautionary issues.

"An alternative would be to fortify only certain foods and clearly label them so consumers can make the choice. Co-fortification with other B vitamins would be another sensible option."

She said the IFR believes there is still insufficient evidence to make a decision about whether the benefits of fortification would outweigh the risks.

Source: http://news.bbc.co.uk/health

Hunt begins for probiotic weight control formula

Wed, 13 May 2009 00:00:00 +0930

Danish experts are investigating whether probiotic bacteria could be used as a functional ingredient in weight control products.

Hørsholm-based ingredients supplier Chr Hansen and the University of Copenhagen are collaborating on the project, called ProSat, which is designed to build on emerging evidence that probiotics can promote a feeling of satiety.

"Initial results in a previous research project indicate that specific probiotic derivates do have an interesting satiety effect," said Arne Vernon Astrup of the University of Copenhagen. "It is much too early to draw any conclusions but if this project demonstrates a link between probiotics and satiety, consumers around the world will have a groundbreaking new, documented means to help them maintain a healthy weight balance."

Researchers would use a "unique and sophisticated" animal model to study satiety parameters, said Jens Juul Holst, an expert on gastro-intestinal hormones who is also involved in the ProSat programme.

"One possible mechanism of action for satiating probiotics is that they may cause a release of satiety inducing hormones from the gut," he explained. "We are studying this directly in surviving segments of the small intestine from pigs which resemble humans very much in this respect."

Benedicte Flambard, director of innovation in Chr Hansen's health & nutrition division, commented: "Satiety being an unexplored indication for probiotics, ProSat moves in virgin research territory. Our findings show that only very few bacteria can do the job and we have been fortunate to find one exceptionally effective strain on production of satiety hormones. Afterwards it is matter of combining our core competence in product formulation to design promising product prototypes for the food and dietary supplement industries."

Lars Bredmose, Chr Hansen's marketing director for probiotic cultures, added: "We're still at an early stage in the process but we do believe that this could be big. If the research continues to produce positive results we expect to be able to market the first probiotic satiety solutions within a couple of years from now."

http://www.functionalingredientsmag.com

Monkey diet sheds light on origin of human obesity

Wed, 27 May 2009 00:00:00 +0930

SOME monkeys manage their diet in a similar way to humans, suggesting the origin of human obesity could go back earlier than previously thought, according to new research.

Annika Felton, who spent a year studying the individual feeding habits of 15 Peruvian spider monkeys as they moved around the canopy of the Bolivian rainforest, found the herbivore monkeys controlled their daily protein intake in a similar way to humans. The findings could shed new light on the ancient origins of human obesity.

Dr Felton found the monkeys, who travelled between 2 and 6 kilometres a day, had a consistent daily protein intake of between 11 and 12 grams regardless of the season or whether they ate fruit only or added higher-protein leaves and shoots to their diet.

"In the fruit season they can have a 100 per cent fruit diet and still get the protein they need but they do it by gorging themselves and eating [the low protein fruit] until they reach their protein target," she said.

Dr Felton said like humans, if a monkey's diet was poor in protein but rich in energy-dense carbohydrates and fats, monkeys will keep consuming food and energy until they reach their protein target. This can make for a high-energy diet, which can lead to weight gain.

"If anything, we as humans can learn from them," she said. "It's not the dieting, it's the activity. We shouldn't overeat in our quest to reach the protein target, which is what's going on in many western countries."

Sweden-based Dr Felton, a departmental visitor at the Fenner School of Environment and Society at the Australian National University, said humans' susceptibility to obesity could date as far back as 40 million years, instead of about 10,000 years.

http://www.smh.com.au/lifestyle/wellbeing/monkey-diet-sheds-light-on-origin-of-human-obesity-20090524-bjjd.html

Would you like pizza with your salt?

Wed, 09 Dec 2009 00:00:00 +1030

More than 90 per cent of pizzas sold by takeaway chains and supermarkets contain levels of salt so high they are a danger to health, a report has found.

A survey of salt levels in 115 takeaway pizzas produced by Pizza Hut, Domino's and Eagle Boys found more than two-thirds contained double the daily recommended amount of salt for an adult.

The pizza with the highest sodium was Pizza Hut's BBQ Meat Lovers, which contained 13 grams of salt - 327 per cent of an adult's recommended daily amount.

Adults are recommended to limit their intake to a maximum of four grams of salt, according to the National Health and Medical Research Council. But on average Australians consume nine grams a day.

There is a strong link between salt, high blood pressure and coronary vascular disease, including heart failure, kidney failure and stroke. Children who eat a high-sodium diet are at risk of developing obesity, asthma and high blood pressure.

Researchers from the Australian division of World Action on Salt and Health (AWASH) at the George Institute found that almost all of the 41 supermarket-bought brands tested, including McCain, Papa Giuseppi's, Coles Smart Buy, Woolworths Homebrand and Deli Express and Weight Watchers, had less salt than takeaway pizzas. The pizza with the least salt was McCain Pizza Singles Ham & Pineapple, with 63 per cent of the recommended daily intake (2.5 grams).

The co-ordinator of AWASH, Jacqui Webster, said food manufacturers, restaurants, caterers and fast-food companies had a responsibility to reduce salt.

"Bread, processed meats and cheese are all high-salt products so combining them into one meal eaten in fairly large amounts as a pizza is deadly," she said. AWASH recommends ordering pizzas with vegetable or chicken toppings instead of pepperoni, bacon or extra cheese, and choosing low-salt options when buying pre-packaged foods.

http://www.smh.com.au/lifestyle/lifematters/would-you-like-pizza-with-your-salt-20090518-bcpb.html

Did microwaves 'spark' obesity?

Wed, 03 Jun 2009 00:00:00 +0930

Microwaves may be to blame for kick-starting the obesity epidemic, a UK scientist suggests.

Professor Jane Wardle says obesity rates started to rise soon after 1984 - around the time of the rapid spread of microwave ownership.

The mid-1980s also saw the first ready-meals appearing in shops.

It is one of three theories being debated at Cheltenham Science Festival - alongside the rise of the supermarket and the end of the Second World War.

In 1980, 8% of women and 6% of men were classified as obese.

By 2004 this had increased to 24% of men and women.

Children are also suffering from increased levels of obesity, with 16% of children aged two to 15 classed as obese in 2003 compared with 10-12% in 1995.

Experts blame diets high in fat and calories combined with reduced levels of physical activity.

It is often reported that previous generations had a higher calorie intake but were much more active and had physically demanding jobs.

The three experts taking part in the debate were asked to determine when the nation's waistline began to expand and what the trigger was.

Professor Wardle who is professor of clinical psychology at University College London said: "I looked at the figures showing rates of obesity in the population over many years and it seem very clear it began between 1984 and 1987.

"So then we looked at what changes were going on in the food and activity world at that time and one of the striking changes was there were differences in the speed with which we could prepare a meal as a consequence of the introduction of microwaves."

She added that food also became cheaper and ready meals began to appear on supermarket shelves.

"I'm not trying to demonise the microwave but it was emblematic of a change that took place in the 1980s in terms of the availability of food - a real change in the disincentives for eating."

Also taking part in the debate is Professor Tim Lang, professor of food policy at City University in London argues that the introduction of the supermarket is to blame.

"Co-op introduced the supermarket retail format to Britain, heralding the late 20th century food revolution in which prices have tumbled, car use rocketed, physical activity plummeted and the NHS was born which picks up the pieces."

Professor Ken Fox, professor of exercise and health science at the University of Bristol says the current obesity epidemic can be tracked back to 1945 and the end of the Second World War.

"The end of the war saw technology starting to replace physical effort in both work and leisure."

Dr David Haslam, clinical director of the National Obesity Forum said all the theories could have contributed to rising levels of obesity and there was no one cause.

"Microwaves are a double-edged sword because they are also a very healthy way of cooking food and supermarkets sell healthy food if people choose to buy it."

He said the end of the Second World War could be important because of the end of rationing.

"We're the only generation where there's never been a shortage of food, so that's a major thing."

http://news.bbc.co.uk/2/hi/health/6725775.stm

Oily fish 'can halt eye disease'

Tue, 09 Jun 2009 00:00:00 +0930

People with age-related macular degeneration (AMD) should eat oily fish at least twice a week to keep their eye disease at bay, say scientists.

Omega-3 fatty acids found in abundance in fish like mackerel and salmon appear to slow or even halt the progress of both early and late stage disease.

The researchers base their findings on almost 3,000 people taking part in a trial of vitamins and supplements.

The findings are published in the British Journal of Ophthalmology.

An estimated 500,000 people in the UK suffer from AMD, which destroys central vision.

Experts have already suggested omega-3 may cut the risk of getting AMD by a third, and now this latest work suggests these fats also benefit patients who already have the disease.

Progression to both dry and wet forms of advanced AMD disease was 25% less likely among those eating a diet rich in omega-3 fatty acids.

People with advanced AMD who also consumed a low-GI diet, eating of foods that release their sugar more slowly, and who took supplemental antioxidant vitamins and minerals like vitamin C and zinc appeared to reduce their risk of disease progression by even more - by up to 50%.

Substituting five slices of wholegrain bread for white bread every day out of a total intake of 250g of carbohydrate might cut out almost 8% of advanced age related macular degeneration over five years, say the authors.

Surprisingly, however, the supplements were counterproductive for those with early AMD, negating the benefits of omega-3 fats, and even appeared to increase the risk of disease progression.

Those who took all the antioxidant vitamins plus zinc, and who a high daily intake of beta carotene - found in yellow and green vegetables - were 50% more likely to progress to advanced disease.

The researchers at Tufts University, Boston, believe omega-3 fatty acids offer protection against AMD by altering fat levels in the blood after a meal that can be damaging to the body.

'Moderation'

But they say it is not clear whether patients should also consider taking supplements as well as omega-3 because of their mixed findings.

They suggest that eating two to three servings of fatty fish, such as salmon, tuna, mackerel, shellfish, and herring every week, would achieve the recommended daily intake (650mg) of omega-3, substantially cutting the risk of both early and late stage AMD.

The UK's Food Standards Agency says people should eat at least two portions of fish a week including one of oily fish.

But they caution that too much oily fish is bad because it can contain low levels of pollutants that can build up in the body.

Most people can safely eat up to four portions a week, but girls and women who might have a baby and those who are pregnant or breastfeeding should limit their intake to two portions a week.

A spokeswoman from RNIB said good nutrition was very important for both general and eye health.

"These findings appear to be consistent with previous research that has shown that eating omega-3 poly-unsaturated fats as part of a balanced diet may help prevent the development of age-related macular degeneration, the main cause of severe sight loss in the UK.

"RNIB hopes that this will further highlight why looking after your eyes should be a key motivation in maintaining a healthy lifestyle," she said.

http://news.bbc.co.uk/health/

Fast food blamed for bowel cancer rise

Wed, 10 Jun 2009 00:00:00 +0930

People under 50 are experiencing an alarming rise in bowel cancer, and a diet of too much meat and fast food may be to blame, cancer experts in the United States say.

Bowel cancer incidence rates have remained stable or decreased in older people for more than a decade in the US, largely due to screening tests such as colonoscopies, which are recommended for people over 50.

However the study, published by the American Cancer Society yesterday, found incidence rates of colorectal cancer in those aged 20 to 49 increased 1.5 per cent a year in men and 1.6 per cent a year in women between 1992 and 2005.

The biggest rise was seen in those under 30, where rates rose by 5.2 per cent a year in men and 5.6 per cent a year in women. In sharp contrast, rates for the over-50s are now dropping 2.8 per cent a year in men and 2.2 per cent a year in women.

The researchers said rising levels of obesity, and changes in diet towards more fast food, red and processed meat, and less milk over the past three decades might have contributed to the increase in colorectal cancer among young adults observed in the study.

Last week a study by The George Institute at the University of Sydney found people who had two or more alcoholic drinks a day or more than seven drinks a week had a 60 per cent greater risk of developing colorectal cancer compared with teetotallers.

Professor Graham Newstead, chairman of the Colorectal Foundation, said the lack of awareness among Australians about bowel cancer was shocking.

Bowel cancer is the most common cancer in Australia to affect both men and women, with about 13,000 diagnoses and 4000 deaths annually. Historically, the risk has increased with age.

http://www.smh.com.au/lifestyle/wellbeing

Men warned of greater cancer risk

Mon, 15 Jun 2009 00:00:00 +0930

The reluctance of men to adopt a healthy lifestyle and visit the doctor may be fuelling a gender gap in cancer cases and deaths, experts say.

Among cancers which affect both sexes, men are 60% more likely to develop the disease and 70% more likely to die from it, Cancer Research UK said.

There is no known biological reason for this but it may be because women take better care of themselves, they said. Experts said men needed to be made aware of the risks they faced. It is thought half of all cancers can be prevented through lifestyle changes.

For the latest report, published to coincide with Men's Health Week, researchers first analysed data on all cancers from 2006 and 2007. They found that overall men are 40% more likely than women to die from cancer and 16% more likely to develop the disease in the first place.

But excluding breast cancer and other cancers that are gender specific, as well as lung cancer which is more likely to affect men because more men smoke, the difference between the sexes was far greater.

The researchers had expected to see that men and women are just as likely as each other to develop and die from the disease.

However, the figures showed that men are significantly more likely than women to be diagnosed with and die from every one of the specific types of cancer considered, apart from melanoma.

'Surprise result'

Professor David Forman, information lead for the National Cancer Intelligence Network, which helped carry out the research, said: "For many of the types of cancer we looked at that affect both sexes, there's no known biological reason why men should be at a greater risk than women, so we were surprised to see such consistent differences."

He added: "Men have a reputation for having a 'stiff upper lip' and not being as health conscious as women.

"What we see from this report could be a reflection of this attitude, meaning men are less likely to make lifestyle changes that could reduce their risk of the disease and less likely to go to their doctor with cancer symptoms."

Professor Alan White, chairman of the Men's Health Forum, said men were generally less aware that factors such as smoking, carrying excess weight around the waist, having a high alcohol intake, a poor diet and family history all contributed to an increased cancer risk.

However, he said more research was needed on the causes of the gender gap.

"This report clearly demonstrates that a concerted effort needs to be made into getting the public, the health professionals and the policymakers aware of the risks men are facing."

Sara Hiom, director of health information at Cancer Research UK, said: "We know that around half of all cancers could be prevented by changes to lifestyle and it's worrying that this message could be falling on deaf ears for men.

"Delays in reporting symptoms to a doctor could be helping to fuel this gender gap in cancer mortality."

http://news.bbc.co.uk/health

Honey, I killed the superbug

Mon, 22 Jun 2009 00:00:00 +0930

AUSTRALIAN researchers have been astonished to discover a cure-all right under their noses -- a honey sold in health food shops as a natural medicine.

Far from being an obscure health food with dubious healing qualities, new research has shown the honey kills every type of bacteria scientists have thrown at it, including the antibiotic-resistant "superbugs" plaguing hospitals and killing patients around the world.

Some bacteria have become resistant to every commonly prescribed antibacterial drug. But scientists found that Manuka honey, as it is known in New Zealand, or jelly bush honey, as it is known in Australia, killed every bacteria or pathogen it was tested on.

It is applied externally and acts on skin infections, bites and cuts.

The honey is distinctive in that it comes only from bees feeding off tea trees native to Australia and New Zealand, said Dee Carter, from the University of Sydney's School of Molecular and Microbial Biosciences.

The findings are likely to have a major impact on modern medicine and could lead to a range of honey-based products to replace antibiotic and antiseptic creams.

Professor Carter's two sons, Marty, 8 and Nicky, 6, think it's funny the way their mother puts honey on their sores. But she swears by it, telling stories of how quickly it cures any infection.

"Honey sounds very homey and unscientific, which is why we needed the science to validate the claims made for it," she said.

The curative properties of various types of honey have been known to indigenous cultures for thousands of years, and dressing wounds with honey was common before the advent of antibiotics.

"Most bacteria that cause infections in hospitals are resistant to at least one antibiotic, and there is an urgent need for new ways to treat and control surface infections," Professor Carter said.

"New antibiotics tend to have short shelf lives, as the bacteria they attack quickly become resistant. Many large pharmaceutical companies have abandoned antibiotic production because of the difficulty of recovering costs. Developing effective alternatives could therefore save many lives."

Professor Carter said the fascinating thing was that none of the bacteria researchers used to test the honey, including superbugs such as flesh-eating bacteria, built up any immunity.

She said a compound in the honey called methylglyoxal -- toxic on its own -- combined in unknown ways with other unidentified compounds in the honey to cause "multi-system failure" in the bacteria.

The results of the research project are published in this month's European Journal of Clinical Microbiology and Infectious Diseases.

Source: http://www.theaustralian.news.com.au/health

Vegetarians 'avoid more cancers'

Thu, 02 Jul 2009 00:00:00 +0930

Vegetarians are generally less likely than meat eaters to develop cancer but this does not apply to all forms of the disease, a major study has found.

The study involving 60,000 people found those who followed a vegetarian diet developed notably fewer cancers of the blood, bladder and stomach.

But the apparently protective effect of vegetarian did not seem to stretch to bowel cancer, a major killer.

The study is published in the British Journal of Cancer.

Researchers from universities in the UK and New Zealand followed 61,566 British men and women. They included meat-eaters, those who ate fish but not meat, and those who ate neither meat nor fish.

Overall, their results suggested that while in the general population about 33 people in 100 will develop cancer during their lifetime, for those who do not eat meat that risk is reduced to about 29 in 100.

The researchers said they found marked differences between meat-eaters and vegetarians in the propensity to cancers of the lymph and the blood, with vegetarians just over half as likely to develop these forms of the disease.

In the case of multiple myeloma, a relatively rare cancer of the bone marrow, vegetarians were 75% less likely to develop the disease than meat-eaters.

The reduction was less notable for fish-eaters with these cancers. The reasons, researchers said, were unclear, but potential mechanisms could include viruses and mutation-causing compounds in meat - or alternatively that vegetables confer special protection.

There were also striking differences in rates of stomach cancer. Although the numbers of cases were small, fish-eaters and vegetarians were about a third as likely to develop the disease as meat-eaters.

Previous research has already implicated processed meats in stomach cancer, so these findings were not entirely surprising. It is thought N-nitroso compounds found in these meats may damage DNA, while the high temperatures they are cooked at may also produce carcinogens.

But the same reduction for vegetarians was not found with cancers of the bowel, one of the most common forms of the disease. The vegetarians in the group in fact had a slightly higher rate of cancers of the colon and the rectum, although not significantly so.

But the relative risk for fish-eaters and vegetarians of cervical cancer was twice that of meat-eaters. The number of cases was small, and could be down to chance but the researchers said it was possible that dietary factors influenced the virus behind cervical cancer.

Professor Tim Key, the lead author, said it was impossible to draw strong conclusions from this one single study.

"At the moment these findings are not strong enough to ask for particularly large changes in the diets of people following an average balanced diet."

Vegetarian diets tend be lower in fat and higher in fibre, but they can require careful planning to ensure necessary protein and vitamins - notably B12, which is mainly derived from animal products - are taken in sufficient amounts.

A spokesperson for Cancer Research UK, which funded the research, said: "These interesting results add to the evidence that what we eat affects our chances of developing cancer. We know that eating a lot of red and processed meat increases the risk of stomach cancer.

"But the links between diet and cancer risk are complex and more research is needed to see how big a part diet plays and which specific dietary factors are most important.

Myeloma UK said this was the first data of its kind for the bone marrow cancer "and for that reason we are treating it with caution.

"Dietary advice to myeloma patients remains aligned with national guidance - that they should eat a healthy, balanced diet high in fibre, fruit and vegetables and low in saturated fat, salt and red and processed meat."

Dr Panagiota Mitrou, Science and Research Programme Manager for the World Cancer Research Fund, said: "The suggestion that vegetarians might be at reduced risk of blood cancers is particularly interesting.

"However, this finding should be treated with caution since not much is known about the link between diet and these types of cancer. Further studies of vegetarians are needed before we can be confident this is actually the case."

http://news.bbc.co.uk/2/hi/health/8127215.stm

Caffeine joins rush for Alzheimer's fix

Wed, 08 Jul 2009 00:00:00 +0930

THREE large cups of coffee a day could help to slow the progress of Alzheimer's disease and even reverse the condition, researchers say.

A daily dose of caffeine can suppress the degenerative processes in the brain that can lead to confusion and memory loss, a study in mice suggests.

This is the first study to suggest caffeine can directly target Alzheimer's, which occurs when sticky clumps of abnormal protein in the brain called beta-amyloid build up to form plaques, impairing cognitive function.

Mice with a rodent equivalent of the disease showed a 50 per cent reduction in levels of amyloid protein in their brains after scientists spiked their drinking water with caffeine.

The change was reflected in their behaviour as they developed better memories and quicker thinking. In the study, published in the Journal of Alzheimer's Disease, researchers from the University of South Florida studied 55 mice genetically engineered to develop dementia symptoms identical to those of Alzheimer's as they aged. Before treatment the mice had performed poorly in memory tests.

Half the mice were given a daily dose of caffeine in their drinking water -- equivalent to a human consuming about six espresso shots or 500mg of pure caffeine -- while the others drank ordinary water.

By the end of the study, the caffeine-drinking mice were performing far better on tests of memory and thinking.

Gary Arendash, a memory and ageing specialist who led the research, wants human trials as soon as possible.

"The findings provide evidence that caffeine could be a viable treatment for established Alzheimer's disease and not simply a protective strategy," Professor Arendash said.

http://www.theaustralian.news.com.au/story/0,25197,25743740-23289,00.html

Study nails secret of child sleep

Thu, 23 Jul 2009 00:00:00 +0930

Researchers have confirmed what parents have long believed - running around in the day means your child may well fall asleep faster at night.

But the study of 500 children provides a figure: for every hour they sit, they need three minutes longer to nod off.

Interestingly, it was not relevant what the child did while they sat. TV was no more detrimental than quietly reading.

And the Archives of Disease in Childhood found those who took longer to get to sleep were no worse behaved.

Experts from Monash University in Melbourne and the University of Auckland looked at 519 seven-year-olds.

The majority fell asleep within 45 minutes, and the average "sleep latency" - the time it took - was 26 minutes.

Children who were very physically active during the day tended to take less time to fall asleep, but the more prominent association was between being sedentary and taking longer to drift off.

Those who fell asleep faster also tended to sleep for longer. There has been much discussion about the impact of reduced sleep duration on children.

"As short sleep duration is associated with obesity and lower cognitive performance, community emphasis on the importance of promoting healthy sleep in children is vitally important," the researchers wrote.

"This study emphasises the importance of physical activity for children, not only for fitness, cardiovascular health and weight control, but also for sleep."

They did not however find any evidence of bad behaviour, as measured by professional charts, among those who took longer to fall asleep. Nor did they find any significantly different sleep latencies for children who went to bed after 9pm.

Mandy Gurney, founder of children's sleep clinic Millpond, said the research was useful confirmation of the benefits of exercise for sleep as well as fitness and weight.

"But activity is not the be all and end all, and shouldn't be encouraged right before bedtime. What's essential is a routine wind-down hour, a quiet time before bed. A warm bath, but no longer than 10 minutes, and then straight into a darkened bedroom.

"That way you make the most of the the natural sleep trigger of the warm water, and you can cap it all off with a bedtime story."

Source: http://news.bbc.co.uk/2/hi/health/8163920.stm

Dairy for children 'extends life'

Tue, 28 Jul 2009 00:00:00 +0930

Children who eat plenty of dairy foods such as milk and cheese can expect to live longer, a study suggests.

Some 4,374 UK children from a 1930s study were traced 65 years later by researchers in Bristol and Queensland.

They found those who had had high dairy and calcium intakes as children had been protected against stroke and other causes of death, journal Heart reports.

Despite dairy containing artery furring fat and cholesterol, high consumption did not raise the heart disease risk.

The findings appear to back the practice of giving extra milk to schoolchildren.

The study looked at family diets and found higher intakes of both calcium and dairy, predominantly from milk, cut mortality by a quarter.

A higher daily intake of calcium, of at least 400mg as found in just over half a pint of milk, cut the chance of dying from stroke by as much as 60%.

These beneficial effects were seen at estimated intake levels similar to those currently recommended by experts.

Three servings of dairy foods - for example, a 200ml glass of milk, a pot of yogurt and a small piece of cheese - will provide all the calcium most people need each day.

Other factors may play a part - though researchers say they took into account that children with the highest dairy intakes came from wealthier families and ate better diets overall - but there is evidence that high calcium intake is good for blood pressure.

Prolonged high blood pressure increases the risk of stroke.

Dairy consumption may also influence heart and circulation health through a hormone called insulin-like growth factor 1 (IGF-1), say the study authors from the UK's University of Bristol and Australia's Queensland Institute of Medical Research.

In adults, high circulating levels of IGF-1 are linked with reduced cases of heart failure and heart disease deaths.

Joanne Murphy of The Stroke Association said: "This is an interesting study, but we need to take a further look to really assess the benefits of milk in reducing the chances of dying from stroke.

"In the meantime, we advise parents to opt for a diet rich in fruit and vegetables and low in saturated fat and salt for the overall health of their children."

June Davison, cardiac nurse for the British Heart Foundation said: "It is important to include dairy as part of a balanced diet from the early years.

"However, older children and adults should consume low-fat dairy products such as semi-skimmed, 1% or skimmed milk and low-fat yogurts, which will help keep saturated fat intake low to help protect the heart."

Studies investigating a link between cancer and dairy products have not given clear results. Some research shows an increase in the risk of developing cancer, and some shows a decrease.

http://news.bbc.co.uk/2/hi/health/8170002.stm

Optimistic women 'live longer'

Wed, 12 Aug 2009 00:00:00 +0930

Women who are optimistic have a lower risk of heart disease and death, an American study shows.

The latest study by US investigators mirrors the findings of earlier work by a Dutch team showing optimism reduces heart risk in men.

The research on nearly 100,000 women, published in the journal Circulation, found pessimists had higher blood pressure and cholesterol.

Even taking these risk factors into account, attitude alone altered risks.

Optimistic women had a 9% lower risk of developing heart disease and a 14% lower risk of dying from any cause after more than eight years of follow-up.

In comparison, cynical women who harboured hostile thoughts about others or were generally mistrusting of others were 16% more likely to die over the same time-scale.

One possibility is that optimists are better at coping with adversity, and might, for example take better care of themselves when they do fall ill.

In the study, the optimistic women exercised more and were leaner than pessimistic peers.

Lead researcher Dr Hilary Tindle, assistant professor of medicine at the University of Pittsburgh, said: "The majority of evidence suggests that sustained, high degrees of negativity are hazardous to health."

A spokeswoman for the British Heart Foundation said: "We know that hostile emotions can release certain chemicals in the body which may increase the risk of heart disease, but we don't fully understand how and why.

"Optimistic or hostile attitudes can be linked to health behaviours such as smoking or poor diet, which may also influence heart health.

"A good thing for all women is that regardless of your outlook, making healthy choices such as not smoking and eating well, will have much more of an impact on your heart health than your outlook.

"More research is needed to explore how and why these psychological attitudes may affect health."

http://news.bbc.co.uk/2/hi/health/8193180.stm

Mediterranean Diet Plus Exercise Lowers Alzheimer's Risk

Wed, 12 Aug 2009 00:00:00 +0930

Eating a Mediterranean diet, which emphasizes fruits, vegetables, legumes and healthy fats, and increasing physical activity levels can reduce the risk of developing Alzheimer's disease, a new study shows.

The latest research, published in the Aug. 12 issue of the Journal of the American Medical Association, is more evidence that healthy living can help ward off cognitive decline.

Following both healthy habits is a plus, said study author Dr. Nikolaos Scarmeas, an assistant professor of neurology at Columbia University Medical Center in New York City. "There is some evidence [already] that a healthy diet, the Mediterranean diet, may be protective for our risk of getting Alzheimer's disease," he said. "In the current study we wanted to see if there was an independent effect of physical activity and diet."

So Scarmeas and his team looked at 1,880 men and women without dementia living in New York, average age 77, and gave them tests every 1.5 years from 1992 through 2006, evaluating how well they followed a Mediterranean-type diet and their weekly participation in various physical activities. Those in the highest group got a median of 1.3 hours of vigorous activity or 2.4 hours of moderate-intensity exercise every week.

Scarmeas' team followed the elders for an average of 5.4 years, finding that 282 developed Alzheimer's disease during that time.

"There was an association between both a healthy diet and physical activity and reducing risk for Alzheimer's disease," Scarmeas said.

Those who ate well and exercised had a 60 percent reduction in the risk of developing Alzheimer's disease compared with those who didn't follow either good health habit, he said. "It's a very significant reduction," he added.

Exactly which components of the Mediterranean diet seem to confer benefit isn't known. "It could be there are individual elements of the diet that are important," Scarmeas said. "But it could be the interaction."

In another study published earlier this year, Scarmeas found that those who adhere to a Mediterranean diet had a lower risk of developing cognitive impairment, and a lower risk of developing Alzheimer's disease if they already had cognitive impairment.

In a second study in the same journal, researchers (including Scarmeas) looked at 1,410 French adults and found adherence to a Mediterranean diet was linked to slower decline on one cognitive test but not others. They didn't find high adherence to the heart-healthy diet linked with the risk for dementia.

In an editorial, the Mayo Clinic's Dr. David Knopman writes that a healthy diet may help prevent Alzheimer's but does not seem to occur in isolation.

"For such a benign intervention as diet and exercise, 60 percent [reduction in Alzheimer's] is substantial," said Dr. Greg Cole, associate director of the Mary S. Easton Center for Alzheimer's Disease Research at the University of California Los Angeles David Geffen School of Medicine.

Already, about 5.3 million Americans have Alzheimer's disease, according to the Alzheimer's Association, and up to 16 million may have it by 2050.

"So, the 60 percent reduction from diet and exercise can have a huge impact because we are talking about so many millions of people," Cole said.

The findings are in line with what the Alzheimer's Association already recommends in its "Maintain Your Brain" program, said William H. Thies, vice president for medical and scientific relations for the organization.

"One of the things that is important [to note] is, they are looking at normal people," he said, not those who already have the disease. "You aren't going to cure Alzheimer's disease by eating lots of olives."

http://news.yahoo.com/s/hsn/20090811/hl_hsn/mediterraneandietplusexerciselowersalzheimersrisk

Primary liver cancers 'soaring'

Thu, 20 Aug 2009 00:00:00 +0930

Cases of primary liver cancer, an often preventable disease, have trebled in the last 30 years, figures suggest.

While it is not uncommon for cancer to spread to the liver, Cancer Research UK statistics show incidents where it starts in the organ have risen sharply.

Cases of cancer overall have increased over recent decades as people live longer and detection methods improve.

But experts say hepatitis C infections, as well as alcohol and obesity, have helped fuel the spike in liver cases.

Primary tumours frequently develop as a result of cirrhosis, itself associated with these risk factors.

Hepatitis C is a virus spread by blood-to-blood contact. Prior to 1991, transfusions were the most common source of infection, but since screening was introduced the disease is most commonly spread among intravenous drug users.

Matt Seymour, professor of gastronintestinal cancer at the University of Leeds, said: "We are seeing more patients with cirrhosis and, in turn, more patients with primary liver cancer.

"This is likely to continue. There is a long delay between exposure to the risk factors and the onset of cancer.

"It might take between 20 and 40 years for liver cancer to develop after infection with hepatitis C. So even if new cases of infection stopped, the number of cases would continue to rise for some years."

Screening call

Obesity is now thought to be one of the most common causes of liver disease, while cases of cirrhosis associated with excessive drinking are known to have soared in the UK in recent years.

Caught early enough, some of the damage caused by liver disease can be reversed and the risk of cancer developing reduced.

But many people with hepatitis C do not know they are carrying the virus: estimates suggest that while more than 250,000 people in the UK have been infected, eight out of 10 are unaware.

The five-year survival rate for primary liver cancer is low, and Cancer Research UK says it is currently supporting a number of trials to improve the treatment of the condition.

Imogen Shillito, of the British Liver Trust, said: "We know liver cancer is caused by years of liver damage, often from infection with hepatitis B or C, or regular excessive drinking.

"But there are many interventions that can prevent liver cancer. In particular, if people at risk are screened for hepatitis B or C and are offered effective treatment before liver damage has set in, their risk of liver cancer drops dramatically.

"We want to see the NHS diagnosing and treating liver disease at an early stage to prevent liver cancer developing and save lives."

http://news.bbc.co.uk/2/hi/health/8210208.stm

Low-carb diets 'damage arteries'

Wed, 26 Aug 2009 00:00:00 +0930

Low-carb slimming diets may clog arteries and increase the risk of heart attacks and strokes, a study suggests.

Diets based on eating lots of meat, fish and cheese, while restricting carbohydrates have grown in popularity in recent years.

But the Beth Israel Deaconess Medical Center in the US found such habits caused artery damage in tests on mice.

The researchers and independent experts both agreed a balanced diet was the best option.

Low-carb diets have attracted a lot of attention and controversy after a surge in interest in them in the 1990s.

The researchers at the Beth Israel institute, which is part of Harvard Medical School, decided to investigate their impact on the cardiovascular system after hearing of reports of people on the diets suffering heart attacks.

They fed the mice three different diets - a standard mouse type, a western diet which was high in fat, and a low-carb, high-protein version, the journal Proceedings of the National Academy of Sciences reported.

The low-carb diet did not affect cholesterol levels, but there was a significant difference on the impact on atherosclerosis - the build-up of fatty plaque deposits in the arteries that can lead to heart attacks or strokes.

After 12 weeks, the mice eating the low-carb diet had gained less weight, but developed 15% more atherosclerosis than those on the standard mice food. For the western diet group there was 9% more atherosclerosis.

The team could not be certain why the effect was seen, but thought low-carb diets may affect the way bone marrow cells effectively clean arteries of fatty deposits.

Lead researcher Anthony Rosenzweig said the findings were so concerning to him that he decided to come off the low-carb diet he was following.

He added: "Our research suggests that, at least in animals, these diets could be having adverse cardiovascular effects.

"It appears that a moderate and balanced diet, coupled with regular exercise, is probably best for most people."

Joanne Murphy, from the Stroke Association, agreed following a balanced diet was the best advice.

"We know that foods such as red meat and dairy products, which are high in protein, also contain high levels of saturated fat. These fats then cause the build up in the arteries."

But she added the research was still at an early stage and she wanted to see more work done on the subject.

Ellen Mason, from the British Heart Foundation, said it was difficult to apply the findings to humans.

But she added: "Low-carb, high-protein diets are not considered as healthy as eating a balanced diet, which is good for health because we get the different nutrients our body needs by eating from the different food groups every day."

Professor Alan Maryon-Davis, president, UK Faculty of Public Health, said: "This research helps to back up the basic message that our diet should contain more starchy carbohydrate, not less.

"For long-term health at least one-third of what we eat should be bread, rice, potatoes, pasta or other starchy food."

http://news.bbc.co.uk/2/hi/health/8218780.stm

Sweet scent of new-mown grass puts paid to stress

Thu, 27 Aug 2009 00:00:00 +0930

THE smell of freshly cut grass reduces stress and protects nerve cells from the damage that stress can cause, according to researchers at the University of Queensland who have bottled the chill-out fragrance.

Nickolas Lavidis, a senior lecturer from UQ's school of biomedical sciences, studied the long-term effect of intermittent chronic stress in rats and mice.

"This is the kind of stress a human being would experience at work," Dr Lavidis said.

He found that the nerve cells in a part of the brain involved in memory, called the hippocampus, were smaller after animals experienced chronic stress.

As a result, the nerves did not send effective messages to each other and long-term memory was significantly impaired.

Dr Lavidis and PhD students Elizabeth Butt and Ei Leen Leong used microelectrodes to measure the electrical impulses travelling across the hippocampus of the animals to observe the effect of stress on their nerve cells.

Nerves communicate through electrical signals. In chronically stressed animals, fewer impulses were measured, telling researchers that stress reduced the ability of nerves to communicate in the hippocampus. Less communication between the nerves in this area leads to memory loss. And smelling freshly cut grass can prevent this loss.

"If the same animals with chronic stress are exposed to the smell of the chemicals within cut grass, the damage that occurs to the hippocampus is prevented," Dr Lavidis said. "The structure of the nerve cells that communicate memory look exactly the same as an animal that hasn't been stressed. In effect, it prevents the damage, loss of function and loss of memory."

But why?

"There is a direct connection between the olfactory system, your smell receptors, to the part of the brain associated with fear and anxiety, called the amygdala," Dr Lavidis explained.

The amygdala is vital to our stress response. It simulates the sympathetic nervous system, which increases blood pressure, heart rate and sweating. And it controls the release of stress hormones, such as cortisol.

"The olfactory system dampens the stress response from the amygdala," Dr Lavidis said.

The researchers are unsure precisely how smelling certain odours disrupts the amygdala's ability to fire up the sympathetic nervous system. One possibility is that fewer neurons from the amygdala are reaching the neurons that directly activate the sympathetic nervous system.

According to Dr Lavidis, the stress relieving effects of certain smells, like freshly cut grass, were unrelated to recognising the odour and the fond memories attached to it.

"It's such a low concentration that gets into your nose and you need a higher concentration of these smells to recognise them," he said.

In addition, the part of our brain that recognises smell happens higher up in the cortex.

To bottle the scent and create the "eau de grass" fragrance, the UQ researchers identified 18 chemicals found in freshly cut grass. They narrowed down the ones that might influence stress by observing which chemicals most effectively dampened the electrical signals being sent to the sympathetic nervous system in animals. The final product is a cool and fresh fragrance.

While no official human trials were conducted, 67 of Dr Lavidis's students voluntarily smelled the fragrance. "They all reported to me the pleasantness of the smell and the positive effect it has had on them under different situations, including exam periods," Dr Lavidis said.

http://www.theaustralian.news.com.au/story/0,25197,25980951-23289,00.html

Group exercise 'boosts happiness'

Wed, 16 Sep 2009 00:00:00 +0930

Exercising together appears to increase the level of the feel-good endorphin hormones naturally released during physical exertion, a study suggests.

A team from Oxford University carried out tests on 12 rowers after a vigorous workout in a virtual boat.

Those who trained alone withstood less pain - a key measure of endorphins - than those who exercised together.

Writing in Biology Letters, the authors speculate these hormones may underpin an array of communal activities.

It has long been known that physical exertion releases endorphins and that these are responsible for the sometimes euphoric sensations experienced after exercising.

They have a protective effect against pain.

But researchers from Oxford University's Institute of Cognitive and Evolutionary Anthropology found this response was heightened by the synergistic effect of rowing together.

After 45 minutes of either rowing separately or in a team of six, the researchers measured their pain threshold by how long they could tolerate an inflated blood pressure cuff on the arm.

Exercise increased both groups' ability to tolerate pain, but the difference was significantly more pronounced among the team rowers.

This, they said, was a measure of an increased endorphin release.

As well as potentially improving performance in sport, the researchers speculated that this endorphin release may be the mechanism that underpins the sense of communal belonging that emerges from activities such as religious rituals, dancing or laughing.

"The results suggest that endorphin release is significantly greater in group training than in individual training even when power output, or physical exertion, remains constant," said lead author Emma Cohen.

"The exact features of group activity that generate this effect are unknown, but this study contributes to a growing body of evidence suggesting that synchronised, coordinated physical activity may be responsible."

Carole Seheult, a sport and exercise psychologist from the British Psychological Society, said the findings were entirely credible.

"Rowing is a sport which requires real team work and endorphins could well foster that process.

"But more generally we know from experience that exercising in groups is good for people at many levels, it's motivational, it's social. Groups sessions really do work."

http://news.bbc.co.uk/2/hi/health/8257716.stm

Unhealthy men 'may lose 10 years'

Mon, 21 Sep 2009 00:00:00 +0930

Middle-aged male smokers with high blood pressure and raised cholesterol levels face dying about 10 years before healthier counterparts, a study warns.

The UK study looked at more than 19,000 civil servants aged 40-69 and traced what happened to them 38 years later.

The Oxford study, in the British Medical Journal, said men with these three risk factors could expect a 10-year shorter life from 50 years of age.

The British Heart Foundation said over 40s should have a heart health check.

The study was set up in 1967-70 at the peak of the vascular disease epidemic in the UK.

Participants had their height, weight, blood pressure, lung function, cholesterol and blood glucose levels measured and completed a questionnaire about their previous medical history, smoking habits, employment grade and marital status.

Current smokers made up 42% of the men, 39% had high blood pressure and 51% had high cholesterol.

They were followed up nearly 40 years later in 2005 by which time 13,501 had died.

The researchers from the University of Oxford focused on smoking, high blood pressure and cholesterol because they are the main cardiovascular risk factors.

But when they broadened it out to look at all risk factors including obesity, diabetes and employment grade, they found a 15-year life expectancy difference between the 5% with the highest number of risk factors and the 5% who had the lowest number of risk factors.

The proportion of deaths attributed to vascular disease in old age has declined from about 60% in 1950 to less than 40% in 2005 for both men and women.

Dr Robert Clarke, of the Clinical Trial Service Unit at the University, led the study.

He said: "We've shown that men at age 50 who smoke, have high blood pressure and high cholesterol levels can expect to survive to 74 years of age, while those who have none of these risk factors can expect to live until 83.

"It is precisely this kind of very prolonged follow-up study that is necessary to get these results - that modest differences in heart risk factors can accurately predict significant differences in life expectancy.

"The results give people another way of looking at heart disease risk factors that can be understood more readily.

"If you stop smoking or take measures to deal with high blood pressure or body weight, it will translate into increased life expectancy. "

Healthy life

Professor Peter Weissberg, medical director at the BHF, said: "This important study puts a figure on the life-limiting effects of smoking, high blood pressure and high cholesterol.

"It provides a stark illustration of how these risk factors in middle-age can reduce life expectancy.

"The good news is that all of us can make changes to help us live a healthy life for longer, even after 50.

"We know that stopping smoking and reducing blood pressure and cholesterol, by lifestyle changes and/or tablets, can prevent the onset of heart disease - and these findings suggest it could make a decade of difference to our lives.

"Although the study only involved men, there is no reason why the same should not apply to women.

"So, I urge all men and women over 40 to have a health check - that all GPs can provide - which will include finding out their blood pressure and cholesterol levels, and starting to address any areas of concern."

Jane Landon, deputy chief executive of the National Heart Forum, said: "Public health strategies to discourage smoking and promote healthy eating and active lifestyles from childhood are vital to prevent the accumulation in middle age of these avoidable risk factors."

Professor Alan Maryon-Davis, president of the UK Faculty of Public Health, said: "These findings also help to explain why people who are less well off are more likely to die younger.

"Poorer people tend to smoke more, eat less healthy diets and suffer more psychosocial stress - all adding to their risk of heart disease. These are the people who need help most."

http://news.bbc.co.uk/2/hi/health/8260561.stm

Exercise may prevent prostate cancer: study

Mon, 28 Sep 2009 00:00:00 +0930

Regular exercise may help protect men from prostate cancer, says a new study.

U.S. researchers looked at 190 men who had a prostate biopsy and found that those who were moderately active -- anything equivalent to walking at a moderate pace for several hours a week -- were significantly less likely to be diagnosed with prostate cancer.

The study also found that exercise was associated with less aggressive disease in men who did develop prostate cancer.

"As the amount of exercise increased, the risk of cancer decreased," lead author Dr. Jodi Antonelli, a urology resident at Duke University Medical Center, said in a news release.

The results, published Sept. 22 online in the Journal of Urology, contribute to the ongoing debate about how exercise affects prostate cancer risk, said study senior author Dr. Stephen Freedland, a urologist at Duke and the Durham Veterans Affairs Hospital.

"There have been dozens of studies about the value of exercise in lowering risk of prostate cancer, and some of them quite large, but the bottom line is that they've left us with mixed signals," Freedland said in the news release.

The majority (58 percent) of the men in this study were sedentary, which means they exercised less than the equivalent of one hour per week of easy walking.

http://news.yahoo.com/s/hsn/20090926/hl_hsn/exercisemaypreventprostatecancerstudy

Experts fish for a simple cure-all: Dr Surinder Singh

Mon, 12 Oct 2009 00:00:00 +1030

FLOCKS of frolicking lambs, fields of lupins and golden canola and healthy humans dining on just the right type of oils were the stuff of recent news reports, highlighting the latest findings about the nutrient du jour, omega-3 fatty acids.

The reason for the media coverage was the World Congress on Oils and Fats, held in Sydney last month. It saw scientists from across the world present their findings, sorting fact from fiction and figuring out how to ensure supplies of these nutrients.

Since they were first recognised as important to the human brain in the 1960s, an impressive range of health benefits have been associated with the omega-3 long chain polyunsaturated fatty acids (LC-PUFAs), particularly those abundant in oily fish, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).

However, wild stocks of oily fish are dwindling worldwide due to over-fishing and a growing demand for LC-PUFAs in foods and supplements for humans, as well as in fish and livestock feeds. This is spurring scientists to find new sustainable dietary sources.

CSIRO Food Futures Flagship scientist Surinder Singh and his team, including Pushkar Shrestha, are genetically engineering canola plants so they produce high levels of DHA from the short chain fatty acid alpha-linolenic acid (ALA), naturally present in canola. They hope to be first to market, with the plants scheduled for commercial release by 2015.

Driving such innovations are the compelling proven and potential health benefits to humans. ``There's very strong evidence about the benefit of DHA and EPA in cardiovascular disease,'' says Andrew Sinclair, a biochemical nutritionist at Deakin University who has been studying omega-3 fatty acids since 1964. ``The most consistent effect is that it lowers triglycerides, a type of blood fat. For people who have had a heart attack, it reduces the incidence of a second heart attack. And in people with rheumatoid arthritis, high doses can reduce pain and increase joint flexibility.

Further, EPA and DHA show potential in the treatment of depression and in preventing age-related macular degeneration, the most frequent cause of severe vision loss and blindness in the elderly. There's also some evidence that people with Alzheimer's disease, other forms of dementia and attention deficit hyperactivity disorder can benefit from these anti-inflammatory oils. But ``it's early days yet'', says Sinclair. Asthma and allergies are also being researched and there's even a small amount of evidence that LC-PUFAs may help reduce body fat.

Diets and supplements that deliver LC-PUFAs to pregnant women and new mothers have the potential to influence lifelong health, helping to ensure healthy brain, vision and nervous system development in infants, and to protect the mother's mental health.

South Australian researchers are awaiting the results of a trial testing whether fish oil supplements containing one gram of DHA can prevent postnatal depression when taken from 20 weeks' gestation through to birth.

Lead investigator and director of the Children's Nutrition Research Centre in Adelaide, Maria Makrides, explains: ``During pregnancy, demand for omega-3 fatty acids increases to support the foetus's rapid brain development, especially in the last trimester. When dietary intake is inadequate, which it often is in Australian women, omega-3 fatty acids are drawn from the mother's own body, leaving her depleted, which may increase her risk of depression.''

There's good reason to invest in the search for drug-free solutions to postnatal depression. This debilitating condition, which affects about 14 per cent of women, can have devastating effects on the mother, infant and family if untreated. Yet many women understandably resist medication due to concerns about exposing their infant to antidepressants through breast milk.

The trial, involving 2400 Australian women, is also testing whether DHA supplements can reduce allergies and enhance the intellectual development of infants. Results of the blind, randomised and controlled study will be available in March next year.

Makrides also told the World Congress on Fats and Oils about her study, published earlier this year in the Journal of the American Medical Association, which found pre-term infants who received DHA supplementation through expressed breast milk or infant formula were less likely to experience mild or significant developmental delay at 18 months. This was true for girls and those weighing less than 1250g, but not for boys.

From birth to old age LC-PUFAs have a lot to offer, but the average Australian diet is light on omega-3 requirements for optimal health, according to Peter Howe, director of the Nutritional Physiology Research Centre at the University of South Australia. ``Few Australians are meeting the 500mg of EPA and DHA per day recommended by the National Heart Foundation to help prevent chronic disease, especially heart disease,'' he says. ``The average Australian intake of these fatty acids is 175mg/day.''

Nutritionist Catherine Saxelby works at the interface of nutrition science and food advice for the public: ``I have to educate people about the importance of still having a healthy diet that's low in saturated fat and trans fats, while increasing the good fats. It's not something you can explain in a sentence or two. In the end people say just tell me what to eat.''

To achieve 500mg/day of LC-PUFAs through dietary intake, it's necessary to eat two or three meals a week of fish high in omega-3s such as salmon, mackerel, tuna, herrings and sardines, according to the Omega-3 Centre's nutrition adviser Wendy Morgan. ``If you prefer white fish, a weekly dose of one oily fish and one white fish meal, together with some omega-3 enriched foods (such as eggs, bread and milk) can also deliver this amount. People who don't eat fish can take DHA grown by marine microalgae, available as supplements,'' she notes.

Canned fish is a good option for Australians unused to eating fresh oily fish or who don't want to pay for the expensive varieties such as Atlantic salmon, Saxelby says. ``Try salmon paste and sardines on toast each week,'' she suggests. ``Canned tuna isn't as reliable a source, since some companies skim the oil offand sell it to companies that make fish oilsupplements. So make sure you check the label.''

Regulations set by Foods Standards Australia New Zealand states that for a claim of good source of omega-3 the food must contain at least 60mg total of EPA and DHA per serving.

Fish oil supplements can be used to top-up intake, a simple solution approved by health authorities such as the National Heart Foundation. But Saxelby says they shouldn't be regarded as a cure-all. She adds: ``Fish oils can be touted as a magic bullet, but there's no point in taking capsules if you're still eating lots of unhealthy fats and junk food.''

The short chain omega-3 fatty acid ALA that's found in plants such as canola, linseed (flaxseed) and walnuts is important for good nutrition but doesn't have the same clinical benefits as the long chain oils, says Sinclair. ``ALA can be converted into EPA and DHA in our bodies, but only in trivial amounts.'' So what about people who dose up on linseed oil to help with heart disease or arthritis? ``They are not getting much benefit,'' he claims.

A single blood test gauging the level of omega-3 fatty acids in the body may soon be available. The Omega-3 Index, developed by German and US scientists, provides a good measure of omega-3 status in individuals by assessing the amount of EPA and DHA in red blood cells.

Howe expects the index will be introduced soon, allowing doctors to assess heart disease risk factors modifiable through diet. ``It may also prove a useful indicator of the influence of omega-3s on metabolic health, including body fat and possibly mental health,'' says Howe. ``But this is yet to be tested.''

An Omega-3 Index of 8 per cent or more is associated with the greatest cardio-protection, and an index of 4 per cent or less is associated with the least. Howe's estimate of the Omega-3 Index in Australian adults is about 5 per cent. ``Clearly there's room for improvement,'' he says.

Drinkers warned of brain damage

Mon, 19 Oct 2009 00:00:00 +1030

THE damage caused by alcohol can be clearly seen in the brain and it is a process that starts sooner than many people think, an expert has warned.

Mark Daglish, director of addiction psychiatry at Royal Brisbane and Women's Hospital, also says Australian drinkers should be more mindful of a condition known to doctors as the "pickled walnut" effect.

"There are studies going back a long way looking at post-mortem effects of alcohol on the brain. We can see brain atrophy and we can see a particular type of damage associated with vitamin deficiency," Dr Daglish said yesterday.

"We also know about alcohol-related dementia where you get globalised atrophy of the brain following usually years of chronic alcohol misuse.

"The classic MRI pictures ... show a shrunken brain with extra fluid about it that we generally nickname the 'pickled walnut' because of what it looks like."

Dr Daglish said alcohol abuse could lead to vitamin B1 deficiency which could cause memory deficits. The quantity of alcohol required to cause more serious damage to the structure of the brain differed for each person, he said, while genetic factors played a role.

For some families, the liver was the leading organ to be damaged by alcohol misuse while for others it was the heart or the brain.

Dr Daglish said serious brain damage could be caused by regular "heavy" drinking over a lifetime, a pattern of drinking that would not necessarily raise a red flag for alcoholism.

"You're talking about heavy drinking, you're not talking necessarily about dependent drinking," Dr Daglish said.

"It's the sort of person who is drinking every day but not necessarily to intoxication ... they are increasing their risk of developing gradual (brain) atrophy."

http://www.theaustralian.news.com.au/story/0,25197,26207329-23289,00.html

Depression link to processed food

Wed, 04 Nov 2009 00:00:00 +1030

Eating a diet high in processed food increases the risk of depression, research suggests.

What is more, people who ate plenty of vegetables, fruit and fish actually had a lower risk of depression, the University College London team found.

Data on diet among 3,500 middle-aged civil servants was compared with depression five years later, the British Journal of Psychiatry reported.

The team said the study was the first to look at the UK diet and depression.

They split the participants into two types of diet - those who ate a diet largely based on whole foods, which includes lots of fruit, vegetables and fish, and those who ate a mainly processed food diet, such as sweetened desserts, fried food, processed meat, refined grains and high-fat dairy products.

After accounting for factors such as gender, age, education, physical activity, smoking habits and chronic diseases, they found a significant difference in future depression risk with the different diets.

Those who ate the most whole foods had a 26% lower risk of future depression than those who at the least whole foods.

By contrast people with a diet high in processed food had a 58% higher risk of depression than those who ate very few processed foods.

Mediterranean diet

Although the researchers cannot totally rule out the possibility that people with depression may eat a less healthy diet they believe it is unlikely to be the reason for the findings because there was no association with diet and previous diagnosis of depression.

Study author Dr Archana Singh-Manoux pointed out there is a chance the finding could be explained by a lifestyle factor they had not accounted for.

"There was a paper showing a Mediterranean diet was associated with a lower risk of depression but the problem with that is if you live in Britain the likelihood of you eating a Mediterranean diet is not very high.

"So we wanted to look at bit differently at the link between diet and mental health."

It is not yet clear why some foods may protect against or increase the risk of depression but scientists think there may be a link with inflammation as with conditions such as heart disease.

Dr Andrew McCulloch, chief executive of the Mental Health Foundation, said: "This study adds to an existing body of solid research that shows the strong links between what we eat and our mental health.

"Major studies like this are crucial because they hold the key to us better understanding mental illness."

He added people's diets were becoming increasingly unhealthy.

"The UK population is consuming less nutritious, fresh produce and more saturated fats and sugars.

"We are particularly concerned about those who cannot access fresh produce easily or live in areas where there are a high number of fast food restaurants and takeaways."

Margaret Edwards, head of strategy at the mental health charity SANE, said: "Physical and mental health are closely related, so we should not be too surprised by these results, but we hope there will be further research which may help us to understand more fully the relationship between diet and mental health."

http://news.bbc.co.uk/2/hi/health/8334353.stm

Feeling grumpy is 'good for you'

Tue, 10 Nov 2009 00:00:00 +1030

In a bad mood? Don't worry - according to research, it's good for you.

An Australian psychology expert who has been studying emotions has found being grumpy makes us think more clearly.

In contrast to those annoying happy types, miserable people are better at decision-making and less gullible, his experiments showed.

While cheerfulness fosters creativity, gloominess breeds attentiveness and careful thinking, Professor Joe Forgas told Australian Science Magazine.

The University of New South Wales researcher says a grumpy person can cope with more demanding situations than a happy one because of the way the brain "promotes information processing strategies".

He asked volunteers to watch different films and dwell on positive or negative events in their life, designed to put them in either a good or bad mood.

Next he asked them to take part in a series of tasks, including judging the truth of urban myths and providing eyewitness accounts of events.

Those in a bad mood outperformed those who were jolly - they made fewer mistakes and were better communicators.

Professor Forgas said: "Whereas positive mood seems to promote creativity, flexibility, co-operation and reliance on mental shortcuts, negative moods trigger more attentive, careful thinking, paying greater attention to the external world."

The study also found that sad people were better at stating their case through written arguments, which Forgas said showed that a "mildly negative mood may actually promote a more concrete, accommodative and ultimately more successful communication style".

His earlier work shows the weather has a similar impact on us - wet, dreary days sharpened memory, while bright sunny spells make people forgetful.

http://news.bbc.co.uk/2/hi/health/8339647.stm

Teenage obesity link to future MS

Wed, 11 Nov 2009 00:00:00 +1030

Being obese as a teenager may be linked with an increased risk of multiple sclerosis as an adult, researchers say.

A 40-year study of 238,000 women found those who were obese at 18 had twice the risk of developing MS compared to women who were slimmer at that age.

Yet body size during childhood or adulthood was not found to be associated with MS risk, the US researchers report in Neurology.

But an MS charity warned more research was needed to confirm the findings.

Researchers from Harvard School of Public Health used data from nurses taking part in a large study on diet, lifestyle factors and health.

Over the course of the study, 593 women were diagnosed with MS, a condition caused by the loss of nerve fibres and their protective myelin sheath in the brain and spinal cord, which causes neurological damage.

The researchers compared the risk of the disease with body mass index (BMI) - a ratio of weight to height - at age 18.

Participants were also asked to describe their body size using a series of diagrams at the age of five, 10 and 20.

The study showed that those with an "obese" BMI of 30 or larger at age 18 had more than twice the risk of developing MS.

There was also a smaller increased risk in those who were classed as overweight .

The results were the same after accounting for smoking status and physical activity level.

Body shape

When comparing the risk of MS with self-reported body shape, the researchers found no association between childhood obesity and the future chances of developing the disease.

They also found no risk associated with adult obesity.

But women who had a larger body size at 20 years of age also had almost twice the risk of MS compared to women who reported a thinner body size.

Previous research has linked high levels of vitamin D with a reduced risk of MS and the researchers point out that obesity is associated with low vitamin D levels in the body.

The researchers suggest fatty tissue produces substances that affect the immune system, which may also provide a link with the chances of developing MS.

Further research should look at confirming the findings in men and individuals from different ethnic groups as well as comparing with vitamin D levels, they said.

"Our results suggest that weight during adolescence, rather than childhood or adulthood, is critical in determining the risk of MS," said study author Kassandra Munger, ScD, of Harvard School of Public Health in Boston.

"There's a lot of research supporting the idea that adolescence may be an important time for development of disease, so what we have found is consistent with that."

She added: "Teaching and practicing obesity prevention from the start - but especially during teenage years - may be an important step in reducing the risk of MS later in life for women."

Susan Kohlhaas, research communications officer for the MS Society, said: "This study does not account for several other factors that may play a role in causing MS. Based on that, more work is needed.

"As such, it is difficult to determine whether teenage obesity could be a possible factor in causing MS in women."

http://news.bbc.co.uk/2/hi/health/8342585.stm

Dirt can be good for children, say scientists

Tue, 24 Nov 2009 00:00:00 +1030

Children should be allowed to get dirty, according to scientists who have found being too clean can impair the skin's ability to heal.

Normal bacteria living on the skin trigger a pathway that helps prevent inflammation when we get hurt, the US team discovered.

The bugs dampen down overactive immune responses that can cause cuts and grazes to swell, they say.

Their work is published in the online edition of Nature Medicine.

Experts said the findings provided an explanation for the "hygiene hypothesis", which holds that exposure to germs during early childhood primes the body against allergies.

Many believe our obsession with cleanliness is to blame for the recent boom in allergies in developed countries.

'Good' bacteria

Researchers from the School of Medicine at University of California, San Diego, found a common bacterial species, known as Staphylococci, blocked a vital step in a cascade of events that led to inflammation.

By studying mice and human cells, they found the harmless bacteria did this by making a molecule called lipoteichoic acid or LTA, which acted on keratinocytes - the main cell types found in the outer layer of the skin.

The LTA keeps the keratinocytes in check, stopping them from mounting an aggressive inflammatory response.

Head of the research Professor Richard Gallo said: "The exciting implication of the work is that it provides a molecular basis to understand the hygiene hypothesis and has uncovered elements of the wound repair response that were previously unknown.

"This may help us devise new therapeutic approaches for inflammatory skin diseases."

The lobby group Parents Outloud said the work offered scientific support for its campaign to stop children being mollycoddled and over-sanitised.

A spokeswoman for Allergy UK said there was a growing body of evidence that exposure to germs was a good thing.

But she said more research was needed.

"Rates of allergy have tripled in the UK in the last decade. One in three people now has some kind of allergy.

"Some of this might be that people are better informed. But a lot of it is genetic as well as down to our environment," she said.

http://news.bbc.co.uk/2/hi/health/8373690.stm

Exercise 'no cure' for heavy drinking damage

Tue, 01 Dec 2009 00:00:00 +1030

Exercising may get rid of a hangover, but working out cannot undo the damage that heavy drinking may cause, the government says.

A survey for the Department of Health found almost one in five people in England admitted to exercising to "make up" for a heavy bout of drinking.

The poll also found that one in five people drinks more than double the NHS recommended amounts per day.

For a woman this is two small glasses of wine, and one more for a man.

Some people swear by "sweating out" a hangover and carrying out strenuous exercise to help the body overcome the effects of heavy drinking.

But the government's Know Your Limits campaign is trying to impress upon people that while exercising may make you feel better, it does not undo the damage caused by serious alcohol consumption.

While studies are increasingly showing that alcohol - even large quantities - may be good for the heart, organs such as the liver can suffer grave harm - with alcohol being blamed, for instance, for a large rise in cases of cirrhosis.

It has also been linked to a significant increase in the risk of having a stroke.

Not good enough

A YouGov survey of 2,421 adults for the campaign found nearly 60% of drinkers in England exercise regularly.

This is a higher proportion of exercisers than surveys have found in the population at large, but campaigners say there is no point undertaking a workout to compensate for alcohol consumption - as one in five said they did.

Public Health Minister Gillian Merron said: "Everyone knows that regularly taking part in physical activity is important for maintaining good health.

"But the truth is, if you have a big night at the pub, you're not going to compensate with a workout the following day.

"Damage from regularly drinking too much can slowly creep up and you won't see it until it's too late."

Professor Ian Gilmore, President of the Royal College of Physicians and Chair of the Alcohol Health Alliance said "While it is encouraging to see that people are recognising that heavy drinking is bad for their health, it is clear that the extent of the damage alcohol does to the body is not getting through to people.

"Regular exercise will not stop the onset of liver disease and other alcohol related illnesses if people continue to binge drink above safe limits."

http://news.bbc.co.uk/2/hi/health

Roos may hold key to blocking skin cancer

Tue, 01 Dec 2009 00:00:00 +1030

Understanding how kangaroos repair their DNA could be the key to preventing skin cancer, according to researchers.

The teams are investigating a DNA repair enzyme found in kangaroos and other marsupials that is very effective in fixing a particular type of damage linked to many skin cancers. The enzyme is not found in humans.

The research is led by Dr Linda Feketeova and Dr Uta Wille from the ARC Centre of Excellence for Free Radical Chemistry and Biotechnology at the University of Melbourne, along with scientists from the University of Innsbruck, Austria.

"As summer approaches, excessive exposure to the sun's harmful UV light will see more than 400,000 Australians diagnosed with skin cancer," says Feketeova.

"Other research teams have proposed a 'dream cream' containing the DNA repair enzyme which you could slap on your skin after a day in the sun. We are now examining whether this would be feasible."

The groups are simulating kangaroo skin's exposure to harmful ultraviolet light in the laboratory, and then analysing the DNA repair process, which Wille says resulted in a number of chemical by-products that have not been seen before.

"But there is still much to investigate before this 'dream cream' will be available at the pharmacy, so don't throw out your sunscreen just yet," says Feketeova.

The research will be published in the upcoming edition of Chemical Communications.

Over-exposure to sunlight is to blame for at least two-thirds of cases of melanoma, a notoriously difficult to treat cancer of the skin, as DNA in sunburnt skin cells becomes damaged, leading to genetic mutations.

Study finds benefits of soy after breast cancer

Wed, 09 Dec 2009 00:00:00 +1030

NEW YORK (Reuters Health) - Is soy food helpful or harmful for women with breast cancer? Studies have yielded mixed results. A new study published today suggests that breast cancer survivors may benefit from eating moderate amounts of soy products.

In a large group of breast cancer survivors in China, researchers found that a higher intake of soy food -- up to 11 grams daily -- was associated with a lower risk of death or recurrence of breast cancer during follow up. (For comparison, a slice of bread generally weighs between 30 and 40 grams.)

"The key take home message from our study is that moderate amount of soy food intake is safe and may reduce risk of mortality and recurrence among women with breast cancer," Dr. Xiao Ou Shu, of Vanderbilt University Medical Center in Nashville, Tennessee noted in an email to Reuters Health.

Soy foods are rich in compounds called isoflavones -- a major group of plant-derived phytoestrogens possessing both estrogen-like and anti-estrogen actions.

Eating soy has been linked to a reduced of risk of breast cancer in some studies, while other studies have suggested that soy may help breast cancer cells grow and multiply, the study team explains in Wednesday's issue of the Journal of the American Medical Association.

To investigate further, Shu and colleagues analyzed the dietary habits of more than 5,000 women aged 20 to 75 years who were diagnosed with breast cancer between March 2002 and April 2006 and were followed up through June 2009 as part of the Shanghai Breast Cancer Survival Study.

Among 5,033 women who had surgery to remove the breast cancer, 444 women died and 534 had recurrences or breast cancer-related deaths during a median of 3.9 years.

Women who ate the most soy protein had a 29 percent lower risk of dying during the study period, and a 32 percent lower risk of having their cancer return compared to women who ate the least amount of soy protein.

At 4 years, death rates were 10.3 percent and 7.4 percent for women with the lowest and highest intakes of soy protein, and recurrence rates at 4 years were 11.2 percent and 8.0 percent, respectively.

The benefits of soy food intake on death and breast cancer recurrence peaked at 11 grams per day, the researchers note. "No additional benefits on mortality and recurrence were observed with higher intakes of soy food," they wrote.

Eating soy was beneficial regardless of whether the women's breast tumors were driven by estrogen (that is, estrogen-receptor positive breast cancer) or were "estrogen receptor-negative."

The benefits of soy were also seen in both users and nonusers of tamoxifen, a drug commonly used to treat and prevent breast cancer. Prior studies have suggested that soy isoflavones may interact with tamoxifen, and both beneficial and possibly harmful interactions have been reported.

The authors of a commentary on the study caution that while it provides important information, there are several concerns, including differences in the quality, type and quantity of soy food intake between Chinese and American women.

For one thing, the average isoflavone intake in Chinese women is 47 milligrams per day compared with 1 to 6 milligrams per day for American women, Dr. Rachel Ballard-Barbash, of the National Cancer Institute, Bethesda, Maryland and Dr. Marian L. Neuhouser, of the Fred Hutchinson Cancer Research Center, Seattle, point out.

Larger studies, they say, are needed to understand the effects of these foods among diverse subsets of women with breast cancer.

In the meantime, they add, women with breast cancer should know that "soy foods are safe to eat and that these foods may offer some protective benefit for long-term health."

"Patients with breast cancer can be assured that enjoying a soy latte or indulging in pad thai with tofu causes no harm and, when consumed in plentiful amounts, may reduce risk of disease recurrence," Ballard-Barbash and Neuhouser advise.

They point out, however, that any potential benefits are from soy foods. Inferences should not be made about the risks or benefits of soy-containing dietary supplements.

SOURCE: Journal of the American Medical Association, December 9, 2009.

http://news.yahoo.com/s/nm/20091208/hl_nm/us_benefits_soy

People drinking several cups of coffee a day reduce risk of type 2 diabetes

Wed, 16 Dec 2009 00:00:00 +1030

COFFEE-LOVERS have been given another pick-me-up after an Australian study showed that people drinking multiple cups a day had nearly half the risk of developing type 2 diabetes.

People drinking three to four cups of coffee a day had a 25 per cent reduced risk of the metabolic disorder, while drinking more than six cups a day was linked to a 40 per cent risk reduction.

Although coffee is often perceived as being unhealthy in excess, researchers from Sydney's George Institute for International Health found each extra cup of coffee per day was linked to a 7 per cent reduction in the risk of developing diabetes.

The findings are based on a review of 18 previous studies, together involving 450,000 people. The authors say they cannot tell what ingredient in coffee is causing the effect.

Whatever the mystery ingredient is, it cannot be caffeine, as decaffeinated coffee and tea were also found to be protective, although to a lesser extent.

Writing in the Archives of Internal Medicine yesterday, they said the implications would be "substantial" if it were shown that coffee was the causal factor.

"The identification of the active compounds of these beverages would open up new therapeutic pathways for the primary prevention of (diabetes)," they wrote. "It could also be envisaged that we will advise our patients most at risk for diabetes to increase their consumption of tea and coffee in addition to increasing their levels of physical activity and weight loss."

http://www.theaustralian.com.au/news/nation/people-drinking-several-cups-of-coffee-a-day-reduce-risk-of-type-2-diabetes/story-e6frg6nf-1225810744865

Having a big bum, hips and thighs 'is healthy'

Wed, 13 Jan 2010 00:00:00 +1030

Carrying extra weight on your hips, bum and thighs is good for your health, protecting against heart and metabolic problems, UK experts have said.

Hip fat mops up harmful fatty acids and contains an anti-inflammatory agent that stops arteries clogging, they say.

Big behinds are preferable to extra fat around the waistline, which gives no such protection, the Oxford team said.

Science could look to deliberately increase hip fat, they told the International Journal of Obesity.

And in the future, doctors might prescribe ways to redistribute body fat to the hips to protect against cardiovascular and metabolic diseases such as diabetes.

The researchers said having too little fat around the hips can lead to serious metabolic problems, as occurs in Cushing's syndrome.

Shape not weight

Evidence shows that fat around the thighs and backside is harder to shift than fat around the waist.

Although this may sound undesirable, it is actually beneficial because when fat is broken down quickly it releases a lot of cytokines which trigger inflammation in the body, say experts.

These cytokines have been linked to cardiovascular disease, insulin resistance and diabetes.

The slower burning hip fat also makes more of the hormone adiponectin that protects the arteries and promotes better blood sugar control and fat burning.

In comparison, carrying excess fat around the stomach, being "apple shaped", raises the risk of diabetes and heart disease.

Lead researcher Dr Konstantinos Manolopoulos, of Oxford University, said: "It is shape that matters and where the fat gathers.

"Fat around the hips and thighs is good for you but around the tummy is bad."

He said in an ideal world, the more fat around the thighs the better - as long as the tummy stays slim.

"Unfortunately, you tend not to get one without the other," he said.

Fotini Rozakeas of the British Heart Foundation said: "This research helps us better to understand how fat acts in the body in order to develop new approaches in reducing heart and circulatory disease.

"If you are overweight, obese, or if you have a waist size that is increased, it is important to make changes to your lifestyle, such as eating a healthy diet and doing regular physical activity, to reduce your risk of heart health problems."

http://news.bbc.co.uk/2/hi/health/8451674.stm

Curry spice 'kills cancer cells'

Wed, 20 Jan 2010 00:00:00 +1030

An extract found in the bright yellow curry spice turmeric can kill off cancer cells, scientists have shown.

The chemical - curcumin - has long been thought to have healing powers and is already being tested as a treatment for arthritis and even dementia.

Now tests by a team at the Cork Cancer Research Centre show it can destroy gullet cancer cells in the lab.

Cancer experts said the findings in the British Journal of Cancer could help doctors find new treatments.

Dr Sharon McKenna and her team found that curcumin started to kill cancer cells within 24 hours.

'Natural' remedy

The cells also began to digest themselves, after the curcumin triggered lethal cell death signals.

Dr McKenna said: "Scientists have known for a long time that natural compounds have the potential to treat faulty cells that have become cancerous and we suspected that curcumin might have therapeutic value."

Dr Lesley Walker, director of cancer information at Cancer Research UK, said: "This is interesting research which opens up the possibility that natural chemicals found in turmeric could be developed into new treatments for oesophageal cancer.

"Rates of oesophageal cancer have gone up by more than a half since the 70s and this is thought to be linked to rising rates of obesity, alcohol intake and reflux disease so finding ways to prevent this disease is important too."

Each year around 7,800 people are diagnosed with oesophageal cancer in the UK. It is the sixth most common cause of cancer death and accounts for around five percent of all UK cancer deaths.

http://news.bbc.co.uk/2/hi/8328377.stm

Physical exercise helps brains grow

Mon, 25 Jan 2010 00:00:00 +1030

Fresh research may help explain why regular exercise can improve brain power, say Cambridge scientists.

The report, which was published in the Proceedings of the National Academy of Sciences, found mice which exercised performed better on memory tests.

These mice also grew more new cells in a part of the brain linked to memory than those which did not exercise.

The authors believe the new brain cells were behind the improvement in cognitive performance.

The aim of the study, which was carried out by scientists from the Department of Experimental Psychology at the University of Cambridge and researchers at the National Institute on Aging in Baltimore, was to find out why exercise might improve brain function.

Previous research had suggested that exercise helps mental performance in both people and animals. Studies had also shown that exercise increases the number of new brain cells in rodents.

Unlimited action

The new finding in this study is that mice which exercise are better able to distinguish between memories of similar things. The authors believe this is explained by the additional brain cells generated by exercise.

The study was conducted on two groups of mice over a period of 105 days. The mice were trained to touch a box on a computer screen to get food pellets.

One group were then allowed unlimited access to an exercise wheel. They ran over 20km (12 miles) a day on average. The control group were not able to exercise.

Both groups were then repeatedly shown two boxes on a screen, one of which provided a treat when it was touched.

The mice learned which box released the treat, and then the boxes were moved around. First the boxes were moved close together, which made it harder for the mice to remember which one to touch to get the food.

The exercising mice did better on this task than the non-exercising mice.

Similar memories

The task was then made easier by placing the boxes further apart so that they seemed more distinct. This time there was no difference in the performance of the exercising and non-exercising mice.

"Keeping similar memories distinct is an important part of having a good memory" says the senior author of the study, Timothy Bussey from Cambridge University.

"It is this aspect of memory that is improved by exercise, our study shows.

"The human equivalent might be remembering which car parking space you have used on two different days in the previous week. It becomes difficult to distinguish memories when events are similar."

By the end of the experiment, the animals which exercised had more than twice as many new brain cells as those that did not.

These cells were in the hippocampus, an area of the brain which is important in memory and learning.

The Cambridge team believes the results of their study may well extrapolate to humans, a view shared by another researcher who studies the impact of exercise on memory.

Stan Colcombe, from Bangor University, said: "Their data strongly suggest that new neurons created after exercise can play a role in improving cognitive function, which likely has direct implications for human research into the effects of exercise on neurocognition."

He described the research as "a very elegant experiment" which "made a valuable contribution in understanding the effects of exercise on brain health and function".

http://news.bbc.co.uk/2/hi/health/8467811.stm

Fish oil supplements 'beat psychotic mental illness'

Tue, 02 Feb 2010 00:00:00 +1030

Taking a daily fish oil capsule can stave off mental illness in those at highest risk, trial findings suggest.

A three-month course of the supplement appeared to be as effective as drugs, cutting the rate of psychotic illness like schizophrenia by a quarter.

The researchers believe it is the omega-3 in fish oil - already hailed for promoting healthy hearts - that has beneficial effects in the brain.

A "natural" remedy would be welcomed, Archives of General Psychiatry says.

"The finding that treatment with a natural substance may prevent, or at least delay, the onset of psychotic disorder gives hope that there may be alternatives to antipsychotic drugs," the study authors said.

Antipsychotic drugs are potent and can have serious side effects, which puts some people off taking them.

Fish oil supplements, on the other hand, are generally well tolerated and easy to take, say the scientists.

The international team from Austria, Australia and Switzerland tested the treatment in 81 people deemed to be at particularly high risk of developing psychosis.

Natural choice

Their high risk was down to a strong family history of schizophrenia, or similar disorders, or them already showing mild symptoms of these conditions themselves.

For the test, half of the individuals took fish oil supplements (1.2 grams of omega-3 fatty acids) for 12 weeks, while the other half took only a dummy pill. Neither group knew which treatment they were receiving.

Dr Paul Amminger and his team followed the groups for a year to see how many, if any, went on to develop illness.

Two in the fish oil group developed a psychotic disorder compared to 11 in the placebo group.

Based on the results, the investigators estimate that one high-risk adult could be protected from developing psychosis for every four treated over a year.

They believe the omega-3 fatty acids found in the supplements may alter brain signalling in the brain with beneficial effects.

Alison Cobb, of the mental health charity Mind, said: "If young people can be treated successfully with fish oils, this is hugely preferable to treating them with antipsychotics, which come with a range of problems from weight gain to sexual dysfunction, whereas omega-3s are actually beneficial to their general state of health.

"These are promising results and more research is needed to show if omega-3s could be an alternative to antipsychotics in the long term."

http://news.bbc.co.uk/2/hi/health/8490937.stm

Exercise 'cuts risk of developing gallstones'

Tue, 09 Feb 2010 00:00:00 +1030

Doing lots of exercise drastically cuts the risk of developing painful gallstones, UK researchers have found.

Gallstones are common but only 30% of cases have symptoms and complications.

A University of East Anglia study of 25,000 men and women found those who were the most active had a 70% reduced risk of those complaints.

The team, writing in the European Journal of Gastroenterology and Hepatology, said one reason might be reduced cholesterol levels in the bile.

They said exercise also raised levels of "good" cholesterol and help improves movement through the gut, all of which could contribute to the lowered risk.

Those taking part in the study were split into four groups depending on how much exercise they did and the researchers found that those who did moderate amounts of exercise also had a lower risk of painful symptoms from gallstones than those who were the most inactive.

They worked out that if everyone increased the amount of exercise they did by one category 17% of gallstones that need medical treatment could be prevented.

Using the same data the researchers had previously discovered that drinking a moderate amount of alcohol is protective against gallstones.

Consuming two units a day cuts the chance of developing gallstones by a third, the earlier study showed.

Cholesterol

Gallstones form in the gallbladder from bile and are generally made up of hardened cholesterol.

It is thought that around one in three women and one in six men get gallstones at some point in their life but they are more common in older adults.

Other factors which increase the chances of them forming include pregnancy, obesity, rapid weight loss and some medications.

Many people who have gallstones may never know they have them but for some they cause severe pain, inflammation and infection and jaundice.

And almost 50,000 people have to have their gallbladders removed every year in the UK.

Study leader Dr Paul Banim, a clinical lecturer at the University of East Anglia and a specialist registrar in gastroenterology said: "It is difficult to prove a link between lifestyle and disease but we weren't surprised to see these results.

"If everyone was to achieve the impossible and do the same amount of exercise as those in the most active category, gallstones could be reduced by 70%."

Dr Charlie Murray, secretary of the British Society of Gastroenterology, said the study seemed to show a direct protective effect of higher levels of exercise.

"The study does not however tell us how much exercise is effective in prevention of gallstones as this would require specific recording of exercise activity, nor the mechanism by which exercise is protective.

"It does however demonstrate that as with the prevention of many disease processes, exercise improves your chances of staying healthy."

http://news.bbc.co.uk/2/hi/health/8500827.stm

Exercise Reduces Anxiety of Chronic Disease

Tue, 23 Feb 2010 00:00:00 +1030

Exercise may benefit the mental well-being of those with chronic illnesses such as heart disease and cancer, a new study suggests.

The results show that patients who participated in exercise training programs reported, on average, a 20 percent reduction in their anxiety symptoms compared to those who did not exercise. Such feelings of worry and nervousness are common among patients with chronic diseases and may decrease their quality of life and make them less likely to stick to treatment plans, the researchers say. However, the study indicates that exercise may offer a way to treat anxiety without using prescription drugs that may cause adverse side effects, they say.

"Our findings add to the growing body of evidence that physical activities such as walking or weightlifting may turn out to be the best medicine that physicians can prescribe to help their patients feel less anxious," said study-author Matthew Herring, a doctoral student in the department of kinesiology at the University of Georgia.

Low-cost and effective treatments for anxiety will become even more necessary with an increasingly aging population, Herring said.

While much research has focused on the role of exercise in alleviating depression symptoms, comparatively few studies have specifically examined the effect of exercise on anxiety, according to Herring.

Herring and his colleagues analyzed the results of 40 so-called "randomized clinical trials," a type of study that is often looked upon as providing the highest quality research evidence. The studies involved nearly 3,000 patients with chronic conditions, including heart disease, cancer, multiple sclerosis and chronic arthritis pain.

The largest reductions in anxiety were seen in patients who exercised for more than 30 minutes during a single session.

In terms of the entire program length, shorter programs, around three to 12 weeks, were actually found to be more effective than longer ones at decreasing anxiety symptoms. The researchers speculate this result may be due to the tendency for patients not to follow through with longer training programs. "Better participation rates likely will result in greater anxiety reductions," Herring told LiveScience in an email.

The researchers note that many of the reviewed studies did not include sufficient information on how well participants adhered to their exercise program, or whether they were taking other medications, which may have influenced the study's results. Future studies should address these shortcomings to better understand how much exercise is needed to decrease anxiety, the researchers say. In addition, research should include "understudied" diseases, such as lupus and epilepsy, and examine the effects of exercises that are perhaps not as widely used, such as resistant training, they say.

The results were published Feb. 22 in the journal Archives of Internal Medicine.

http://news.yahoo.com/s/livescience/20100222/sc_livescience/exercisereducesanxietyofchronicdisease