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Posts tagged ‘Archives of Internal Medicine’

Beta-Carot​ene Supplement​s Benefit The Aging Brain

Regular Beta-Carotene Intake Beta Carotene herbal product
Throughout Middle Age May Benefit The Aging Brain

A recent study of people taking beta-carotene supplements analyzing the key potential benefits against cognitive decline demonstrates there are ways, through basic “health-minded” lifestyle modifications, that proper nutritional intake can help memory as people get older.

Most importantly, the findings also suggest beta-carotene may help keep the brain sharp if taken regularly as a supplement for many years.

Results of the placebo-controlled study of 5,956 men were published in the Archives of Internal Medicine. Researchers from Brigham and Women’s Hospital in Boston reported that men who took betacarotene supplements every other day for an average 18 years scored much better in cognitive testing than those taking a placebo.

They scored especially well on verbal memory. However, those in a shorter-term test who averaged only one year of supplementation, did not demonstrate a similar benefit.

“Men who took beta-carotene for a mean of 18 years had about the same degree of cognitive function as men one year younger,” the researchers explained. “In other words, if you take beta-carotene for 18 years, you delay cognitive aging for about one year.”

They also said that women would likely see a similar long-term benefit. The researchers suggested that beta carotene might help delay the effects of aging on cognitive abilities by counter-acting oxidative damage in the brain.

“In this generally healthy population, the extent of protection conferred by long-term treatment appeared modest,” they noted. “Nonetheless, studies have established that very modest differences in cognition (especially verbal memory) predict substantial differences in eventual risk of dementia.”

The long-term group in the study included 4,052 participants in the Physicians Health Study who began taking supplements or placebo in 1982. Between 1998 and 2001, an additional 1,904 men were randomly assigned to one of the two groups.

Both groups were followed through 2003, completing yearly questionnaires about their health and their compliance with taking the supplement. The men were assessed  for cognitive function at least once between 1998 and 2002, then evaluated at the study’s conclusion using a set of five cognitive tests.

Beta-carotene’s benefits against the ravages of cognitive decline surpassed those of other medications tested in healthy older people, making it worthy of continued study.

Story Source:

Archives of Internal Medicine

 

Journal Reference:
Brigham and Women’s Hospital Boston, MA
This article is for informational and educational

purposes only;  It is not intended to provide medical advice, diagnosis or treatment.
Consult your doctor or healthcare professional.

Red Meat Consumptio​n Linked to Increased Risk of Cardio Disease and Cancer

FROM RED MEAT TO ASH-A FOUR WEEK LABORATORY PR...

FROM RED MEAT TO ASH-A FOUR WEEK LABORATORY PROCEDURE FOR MEASURING GAMMA RADIATION AT EPA'S LAS VEGAS NATIONAL... - NARA - 548867 (Photo credit: Wikipedia)

In a new study from Harvard School of Public Health (HSPH) researchers have found that red meat consumption is associated with an increased risk of total, cardiovascular and cancer mortality. 

The results also confirmed that substituting other healthy protein sources, such as fish, poultry, nuts, and legumes was associated with a lower risk of mortality.

The study was published online in the Archives of Internal Medicine.

“Our study adds more evidence to the health risks of eating high amounts of red meat, which has been associated with type 2 diabetes, coronary heart disease, stroke, and certain cancers in other studies,” said researchers from  the Department of Nutrition at HSPH.

The research scientists from the department of nutrition and epidemiology at HSPH, and colleagues, prospectively observed 37,698 men from the “Health Professionals Follow-up Study” for up to 22 years and 83,644 women in the “Nurses’ Health Study” for up to 28 years who were free of cardiovascular disease (CVD) and cancer at base-line. Diets were assessed through questionnaires every four years.

A combined 23,926 deaths were documented in the two studies of which 5,910 were from CVD and 9,464 from cancer. Regular consumption of red meat, (Most especially processed red meat) was associated with increased mortality risk.

One daily serving of unprocessed red meat (about the size of a hamburger or small 8 oz steak) was associated with a 13% increased risk of mortality, and one daily serving of processed red meat (one hot dog or two slices of bacon) was associated with a 20% increased risk.

For cardiovascular mortality, the corresponding increases in risk were 18% and 21% while it was 10% and 16% for cancer mortality. The analytical reports took into account chronic disease risk factors such as age, body mass index, physical activity, family history of heart disease, or major cancers.

Red meat, particularly processed meats, contains ingredients that are linked to increased risk of chronic diseases, such as cardiovascular disease and cancer. These include heme iron, saturated fat, sodium, nitrites, and certain carcinogens that are formed during cooking.

Replacing one serving of total red meat with one serving of a healthy protein source was associated with a lower mortality risk: 7% for fish, 14% for poultry, 19% for nuts, 10% for legumes, 10% for low-fat dairy products, and 14% for whole grains.

The researchers estimated that 9.3% of deaths in men and 7.6% in women could have been prevented at the end of the follow-up if all the participants had consumed less than 0.5 servings per day of red meat.

“This study provides clear evidence that regular consumption of red meat, especially processed meat, contributes substantially to premature death,” said the researchers.

Substituting Other Healthy Protein Sources Including: Fish, Poultry, Nuts and Legumes Was Associated With Lower Risk of Mortality

The researchers confirmed… “On the other hand, choosing more healthful sources of protein in place of red meat can confer significant health benefits by reducing chronic disease morbidity and mortality.”

Support for the study was provided by the National Heart, Lung, and Blood Institute and the National Cancer Institute.

Source: Harvard School of Public Health

References: “Red Meat Consumption and Mortality,”  Archives of Internal Medicine, online March 12, 2012

This article is for informational and educational purposes only;  It is not intended to provide medical advice, diagnosis or treatment. Consult your doctor or healthcare professional.

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