A new scientific review concludes that use of antioxidant supplements by men could help improve their partner’s chances of conceiving.
Read more about this research below.
It has been suggested that between 30% to 80% of male subfertility cases are a result of damaging effects of oxidative stress on sperm. Oral supplementation with antioxidants may improve sperm quality by reducing oxidative stress.
Researchers recently reviewed 34 randomized, controlled trials that included a total of 2,876 couples undergoing assisted reproductive techniques (ART) such as in vitro fertilization. Most men in these studies had reduced sperm counts and motility. Scientists included randomized controlled trials comparing any type or dose of antioxidant supplement (single or combined) with placebo, no treatment, or another antioxidant, and taken by the male partner of a couple seeking fertility assistance. The outcomes were live birth, pregnancy, miscarriage, stillbirth, sperm DNA damage, sperm motility, sperm concentration, and adverse effects.
Antioxidant use was associated with a greater likelihood of pregnancy and live birth compared to a placebo or no treatment. Improvements in sperm motility and concentration were also observed in association with antioxidant use in trials that evaluated these effects. No harmful effects associated with antioxidant treatment were noted.
Although more head-to-head comparisons are needed to understand whether any one antioxidant performs better than others, current evidence suggests that antioxidant supplementation in subfertile males may improve the outcomes of live birth and pregnancy rate for subfertile couples undergoing cycles of assisted reproductive treatment.
Showell MG, et al. Antioxidants for male subfertility. 2011. Cochrane Database Syst Rev 1:CD007411.
Multivitamins May Lower Preeclampsia Risk
Results from a large study show that regular use of a multivitamin supplement in the months before and during pregnancy may reduce the risk of preeclampsia by as much as 71%.
Read more about this research below.
Preeclampsia is a complication of pregnancy associated with high blood pressure and excessive swelling of arms and legs. If untreated, the condition can progress to eclampsia, a condition characterized by seizures, coma, and possible death of the mother or child. In a recent study, lean women who used multivitamins before and during their pregnancies had their risk of preeclampsia reduced by 45-71 percent.
Research included 1,835 pregnant women enrolled in the Pregnancy Exposures and Preeclampsia Prevention Study. All women were at less than 16 weeks' gestation and were asked whether they regularly used multivitamins or prenatal vitamins in the past six months. Women that reported use of a multivitamin or prenatal during the previous six months had a 45 percent lower risk of preeclampsia than non-users. The reduction in risk was more significant among lean women. When lean women were analyzed separately, those who used multivitamins had a 71 percent lower risk of preeclampsia than nonusers.
These results suggest that regular use of a multivitamin supplement in the months before and during pregnancy may help prevent preeclampsia, particularly among lean women.
Bodnar LM, et al. Periconceptional multivitamin use reduces the risk of preeclampsia. 2006. Am J Epidemiol 164(5):470-7.
Read more about this research below.
Preeclampsia is a complication of pregnancy associated with high blood pressure and excessive swelling of arms and legs. If untreated, the condition can progress to eclampsia, a condition characterized by seizures, coma, and possible death of the mother or child. In a recent study, lean women who used multivitamins before and during their pregnancies had their risk of preeclampsia reduced by 45-71 percent.
Research included 1,835 pregnant women enrolled in the Pregnancy Exposures and Preeclampsia Prevention Study. All women were at less than 16 weeks' gestation and were asked whether they regularly used multivitamins or prenatal vitamins in the past six months. Women that reported use of a multivitamin or prenatal during the previous six months had a 45 percent lower risk of preeclampsia than non-users. The reduction in risk was more significant among lean women. When lean women were analyzed separately, those who used multivitamins had a 71 percent lower risk of preeclampsia than nonusers.
These results suggest that regular use of a multivitamin supplement in the months before and during pregnancy may help prevent preeclampsia, particularly among lean women.
Bodnar LM, et al. Periconceptional multivitamin use reduces the risk of preeclampsia. 2006. Am J Epidemiol 164(5):470-7.
Omega 3 Fatty Acids in Fish Oil Reduce Incidence of Age-related Macular Degeneration
A recent study of a large population of women showed that regular consumption of fish and EPA and DHA (omega-3 fatty acids found in fish) was associated with a significant decrease in the risk of age-related macular degeneration, a major cause of blindness.
Age-related macular degeneration (AMD), a major cause of blindness, is estimated to affect 9 million U.S. adults. Evidence from observational and epidemiologic studies suggest an inverse relation between regular dietary intake of fish and DHA and EPA and the risk of advanced AMD.
In a recent study published online in the Archives of Ophthalmology, researchers examined whether the intake of omega-3 fatty acids and fish affects the incidence of AMD in women.
A detailed food-frequency questionnaire was completed by 38,022 women at an average age of 54.6 years. All women were free of a diagnosis of AMD at the beginning of the trial. After an average of 10 years follow-up, 235 cases of AMD were confirmed.
Women in the highest third of intake of DHA, compared to those in the lowest, had a 38% decreased risk of AMD. Those with the highest third of intake of EPA had a 34% decrease risk of AMD. Similarly to intakes of individual omega-3 fatty acids, women who consumed 1 or more servings of fish per week had a 42% decreased risk in comparison to those who ate less than 1 serving per month.
The results from this prospective study from a large population of women indicate that regular consumption of fish and omega-3 fatty acids from fish (EPA and DHA) significantly reduces the risk of AMD. This is some of the strongest evidence to date that support a role for long-chain fatty omega-3 fatty acids in the primary prevention of AMD, and possibly a reduction in the number of people who ultimately have advanced AMD, potentially leading to blindness.
William G. Christen, ScD et al. Dietary omega Fatty Acid and Fish Intake and Incident Age-Related Macular Degeneration in Women. Arch Ophthalmol. Published online March 14, 2011. doi:10.1001/archophthalmol.2011.34
Age-related macular degeneration (AMD), a major cause of blindness, is estimated to affect 9 million U.S. adults. Evidence from observational and epidemiologic studies suggest an inverse relation between regular dietary intake of fish and DHA and EPA and the risk of advanced AMD.
In a recent study published online in the Archives of Ophthalmology, researchers examined whether the intake of omega-3 fatty acids and fish affects the incidence of AMD in women.
A detailed food-frequency questionnaire was completed by 38,022 women at an average age of 54.6 years. All women were free of a diagnosis of AMD at the beginning of the trial. After an average of 10 years follow-up, 235 cases of AMD were confirmed.
Women in the highest third of intake of DHA, compared to those in the lowest, had a 38% decreased risk of AMD. Those with the highest third of intake of EPA had a 34% decrease risk of AMD. Similarly to intakes of individual omega-3 fatty acids, women who consumed 1 or more servings of fish per week had a 42% decreased risk in comparison to those who ate less than 1 serving per month.
The results from this prospective study from a large population of women indicate that regular consumption of fish and omega-3 fatty acids from fish (EPA and DHA) significantly reduces the risk of AMD. This is some of the strongest evidence to date that support a role for long-chain fatty omega-3 fatty acids in the primary prevention of AMD, and possibly a reduction in the number of people who ultimately have advanced AMD, potentially leading to blindness.
William G. Christen, ScD et al. Dietary omega Fatty Acid and Fish Intake and Incident Age-Related Macular Degeneration in Women. Arch Ophthalmol. Published online March 14, 2011. doi:10.1001/archophthalmol.2011.34
Dietary Zinc Reduces Risk of Death From Prostate Cancer
According to a new Swedish study, men with a higher intake of dietary zinc may reduce the risk of prostate-related death.
The mineral zinc is involved in numerous enzymes and many essential cellular functions, including health of the immune system and DNA repair. Although previous research supports a role for zinc in prostate carcinogenesis, epidemiologic data are currently inconsistent. Little to no data on cancer-specific survival and zinc intake has been reported.
In a recent study, researchers sought to determine whether dietary zinc, assessed near the time of prostate cancer diagnosis, is associated with an improvement in survival.
This population-based cohort consisted of 525 Swedish men less than 80 years of age with a diagnosis of prostate cancer made between 1989 and 1994. Study participants completed food-frequency questionnaires, and zinc intake was derived from nutrient databases. Deaths from prostate cancer as well as from all causes were documented through February 2009.
After an average follow-up of 6.4 years, 218 (42%) men died of prostate cancer and 257 (49%) died of other causes. Compared to the group with lowest zinc intakes, high dietary zinc intake was associated with a reduced risk of prostate cancer-specific mortality. The association was stronger in men with localized tumors. Zinc intake was not associated with mortality from other causes.
The results of this study suggest that high dietary intake of zinc is associated with lower prostate cancer-specific mortality after diagnosis, particularly in men with localized tumors.
Epstein MM, et al. Dietary zinc and prostate cancer survival in a Swedish cohort. 2011. Am J Clin Nutr 93(3):586-93.
The mineral zinc is involved in numerous enzymes and many essential cellular functions, including health of the immune system and DNA repair. Although previous research supports a role for zinc in prostate carcinogenesis, epidemiologic data are currently inconsistent. Little to no data on cancer-specific survival and zinc intake has been reported.
In a recent study, researchers sought to determine whether dietary zinc, assessed near the time of prostate cancer diagnosis, is associated with an improvement in survival.
This population-based cohort consisted of 525 Swedish men less than 80 years of age with a diagnosis of prostate cancer made between 1989 and 1994. Study participants completed food-frequency questionnaires, and zinc intake was derived from nutrient databases. Deaths from prostate cancer as well as from all causes were documented through February 2009.
After an average follow-up of 6.4 years, 218 (42%) men died of prostate cancer and 257 (49%) died of other causes. Compared to the group with lowest zinc intakes, high dietary zinc intake was associated with a reduced risk of prostate cancer-specific mortality. The association was stronger in men with localized tumors. Zinc intake was not associated with mortality from other causes.
The results of this study suggest that high dietary intake of zinc is associated with lower prostate cancer-specific mortality after diagnosis, particularly in men with localized tumors.
Epstein MM, et al. Dietary zinc and prostate cancer survival in a Swedish cohort. 2011. Am J Clin Nutr 93(3):586-93.
Vegan Diets Short on Omega-3 and Vitamin B12 May Increase Cardiovascular Risk
According to a new review, vegetarian and vegan diets may require additional omega-3 and vitamin B12 supplementation to reduce factors that increase heart disease risk.
A new review in the Journal of Agricultural and Food Chemistry indicates that many vegetarians, especially vegans, may unknowingly be at risk for certain cardiovascular health problems due to inadequate intakes of omega-3 fatty acids and vitamin B12.
The review stated that although meat eaters are known to have a significantly higher combination of cardiovascular risk factors than vegetarians, people following strict vegetarian and vegan diets are not invulnerable to risk. These diets tend to lack several key nutrients, including iron, zinc, vitamin B12, and omega-3 fatty acids.
Meat eaters are known to have a significantly higher incidence of certain cardiovascular risk factors compared with vegetarians, including increased BMI and waist-to-hip ratio, and higher blood pressure, plasma total cholesterol, and triglycerides. However, after reviewing 30 years of studies on vegetarianism, vegetarians and vegans typically have lower concentrations of serum vitamin B12 and omega-3 polyunsaturated fatty acid levels in tissue membrane phospholipids when compared to meat eaters.
Risks associated with low vitamin B12 and omega-3 status include an increase in blood clotting (platelet aggregation) due to increased levels of homocysteine, and decreased levels of ‘good’ HDL-cholesterol. Low HDL cholesterol and high homocysteine levels may be linked to an increase in cardiovascular and stroke risk.
The authors suggest that vegetarians, especially vegans, could benefit from increased dietary intake of omega-3 fatty acids to improve the balance and ratio of omega-3s to omega-6s. They can also benefit from increased vitamin B12 intake, including use of supplements containing vitamin B12 if necessary. Increasing dietary or supplemental omega-3 and vitamin B12 may reduce clotting tendencies that increase vegetarian and vegans’ otherwise low risk of cardiovascular disease.
Duo Li. Chemistry behind Vegetarianism. 2011. J Agric Food Chem 59(3):777–84.
A new review in the Journal of Agricultural and Food Chemistry indicates that many vegetarians, especially vegans, may unknowingly be at risk for certain cardiovascular health problems due to inadequate intakes of omega-3 fatty acids and vitamin B12.
The review stated that although meat eaters are known to have a significantly higher combination of cardiovascular risk factors than vegetarians, people following strict vegetarian and vegan diets are not invulnerable to risk. These diets tend to lack several key nutrients, including iron, zinc, vitamin B12, and omega-3 fatty acids.
Meat eaters are known to have a significantly higher incidence of certain cardiovascular risk factors compared with vegetarians, including increased BMI and waist-to-hip ratio, and higher blood pressure, plasma total cholesterol, and triglycerides. However, after reviewing 30 years of studies on vegetarianism, vegetarians and vegans typically have lower concentrations of serum vitamin B12 and omega-3 polyunsaturated fatty acid levels in tissue membrane phospholipids when compared to meat eaters.
Risks associated with low vitamin B12 and omega-3 status include an increase in blood clotting (platelet aggregation) due to increased levels of homocysteine, and decreased levels of ‘good’ HDL-cholesterol. Low HDL cholesterol and high homocysteine levels may be linked to an increase in cardiovascular and stroke risk.
The authors suggest that vegetarians, especially vegans, could benefit from increased dietary intake of omega-3 fatty acids to improve the balance and ratio of omega-3s to omega-6s. They can also benefit from increased vitamin B12 intake, including use of supplements containing vitamin B12 if necessary. Increasing dietary or supplemental omega-3 and vitamin B12 may reduce clotting tendencies that increase vegetarian and vegans’ otherwise low risk of cardiovascular disease.
Duo Li. Chemistry behind Vegetarianism. 2011. J Agric Food Chem 59(3):777–84.
During Pregnancy, Low–Glycemic Diets Improve Health Outcomes in Obese Women & Their Infants
A new study shows that a low-glycemic load diet in overweight and obese pregnant women results in longer pregnancy duration, greater infant head circumference, and improved maternal cardiovascular risk factors.
Read more about this research below.
Excess body weight is known to complicate pregnancies, but the optimal diet during pregnancy is currently unknown. New research published in the American Journal of Clinical Nutrition aimed to examine the effects of a low–glycemic load (low-GL) diet in overweight and obese pregnant women.
Researchers randomly assigned 46 overweight or obese pregnant women to receive a low-GL or a low-fat diet. The women received carbohydrate-rich foods, fats, and snack foods through home delivery or study visits. Birth weight, infant body measurements, gestational duration, maternal weight gain, and maternal metabolic parameters were measured.
No significant differences in birth weight or measures of infant body fat were seen between the two groups. However, in the low-GL compared with the low-fat group, gestational duration was significantly longer and fewer deliveries occurred at less than 38.0 weeks (13% versus 48%). Adjusted head circumference was greater in the low-GL versus the low-fat group. Women in the low-GL group had smaller increases in triglycerides and total cholesterol and a greater decrease in C-reactive protein (a marker of inflammation).
In this study, a low-GL diet correlated with longer pregnancy duration, greater infant head circumference, and improved maternal cardiovascular risk factors. Researchers suggest that large-scale studies may be useful in determining whether a low-GL diet may be beneficial in the prevention of prematurity and other unfavorable maternal and infant outcomes.
Rhodes ET, et al. Effects of a low–glycemic load diet in overweight and obese pregnant women: a pilot randomized controlled trial. 2010. Am J Clin Nutr 92(6):1306-15.
Read more about this research below.
Excess body weight is known to complicate pregnancies, but the optimal diet during pregnancy is currently unknown. New research published in the American Journal of Clinical Nutrition aimed to examine the effects of a low–glycemic load (low-GL) diet in overweight and obese pregnant women.
Researchers randomly assigned 46 overweight or obese pregnant women to receive a low-GL or a low-fat diet. The women received carbohydrate-rich foods, fats, and snack foods through home delivery or study visits. Birth weight, infant body measurements, gestational duration, maternal weight gain, and maternal metabolic parameters were measured.
No significant differences in birth weight or measures of infant body fat were seen between the two groups. However, in the low-GL compared with the low-fat group, gestational duration was significantly longer and fewer deliveries occurred at less than 38.0 weeks (13% versus 48%). Adjusted head circumference was greater in the low-GL versus the low-fat group. Women in the low-GL group had smaller increases in triglycerides and total cholesterol and a greater decrease in C-reactive protein (a marker of inflammation).
In this study, a low-GL diet correlated with longer pregnancy duration, greater infant head circumference, and improved maternal cardiovascular risk factors. Researchers suggest that large-scale studies may be useful in determining whether a low-GL diet may be beneficial in the prevention of prematurity and other unfavorable maternal and infant outcomes.
Rhodes ET, et al. Effects of a low–glycemic load diet in overweight and obese pregnant women: a pilot randomized controlled trial. 2010. Am J Clin Nutr 92(6):1306-15.
Low Vitamin D Levels Linked to Prediabetes and Prehypertension
A recently published study showed that adults with low vitamin D levels had more than double the risk of prehypertension and prediabetes than adults with higher vitamin D levels.
Prediabetes and prehypertension have been associated with low vitamin D levels. In a recent issue of the journal Diabetes Care, scientists report a correlation between reduced vitamin D levels and prediabetes and prehypertension in adults. Both prediabetes and prehypertension are estimated to exist in at least one-fourth of disease-free adults.
Researchers analyzed data from 898 men and 813 women who participated in the National Health and Nutrition Examination Survey (NHANES), 2001-2006. Blood pressure measurements were obtained during examinations conducted upon enrollment, and blood samples were evaluated for glucose, serum 25-hydroxyvitamin D and other factors.
Prediabetes was defined as having a fasting serum glucose of between 100 and 125 milligrams per deciliter, and prehypertension was defined as systolic blood pressure of 120 to 139 mmHg and/or diastolic blood pressure between 80 and 89 mmHg. Prediabetes was 33 percent higher among those with vitamin D levels of 76.3 nmol/l (30.5 ng/ml) or less compared to those with higher levels. Prehypertension was evident in 61 percent of those with the lower vitamin D levels. Participants with undiagnosed diabetes and untreated hypertension had even lower vitamin D levels on average. Serum vitamin D levels tended to decline with increasing age and body mass.
When the risk of having both conditions was considered, those with low vitamin D levels had 2.4 times the risk of that experienced by subjects with higher vitamin D levels.
It is reasonable that among those with prediabetes or prehypertension, vitamin D supplementation resulting in increased serum vitamin D levels may help reverse subtle changes in fasting serum glucose and resting blood pressure that may lead to more advanced disease states.
Alok K. Gupta, MD, Meghan M. Brashear, MPH and William D. Johnson, PHD. Prediabetes and Prehypertension in Healthy Adults Are Associated With Low Vitamin D Levels. Diabetes Care March 2011 vol. 34 no. 3 658-660.
Prediabetes and prehypertension have been associated with low vitamin D levels. In a recent issue of the journal Diabetes Care, scientists report a correlation between reduced vitamin D levels and prediabetes and prehypertension in adults. Both prediabetes and prehypertension are estimated to exist in at least one-fourth of disease-free adults.
Researchers analyzed data from 898 men and 813 women who participated in the National Health and Nutrition Examination Survey (NHANES), 2001-2006. Blood pressure measurements were obtained during examinations conducted upon enrollment, and blood samples were evaluated for glucose, serum 25-hydroxyvitamin D and other factors.
Prediabetes was defined as having a fasting serum glucose of between 100 and 125 milligrams per deciliter, and prehypertension was defined as systolic blood pressure of 120 to 139 mmHg and/or diastolic blood pressure between 80 and 89 mmHg. Prediabetes was 33 percent higher among those with vitamin D levels of 76.3 nmol/l (30.5 ng/ml) or less compared to those with higher levels. Prehypertension was evident in 61 percent of those with the lower vitamin D levels. Participants with undiagnosed diabetes and untreated hypertension had even lower vitamin D levels on average. Serum vitamin D levels tended to decline with increasing age and body mass.
When the risk of having both conditions was considered, those with low vitamin D levels had 2.4 times the risk of that experienced by subjects with higher vitamin D levels.
It is reasonable that among those with prediabetes or prehypertension, vitamin D supplementation resulting in increased serum vitamin D levels may help reverse subtle changes in fasting serum glucose and resting blood pressure that may lead to more advanced disease states.
Alok K. Gupta, MD, Meghan M. Brashear, MPH and William D. Johnson, PHD. Prediabetes and Prehypertension in Healthy Adults Are Associated With Low Vitamin D Levels. Diabetes Care March 2011 vol. 34 no. 3 658-660.
Glycemic Load is a Better Predictor of Glycemic Response Than Carbohydrate Content Alone
A new study provides evidence that the glycemic load of a meal is a better predictor of blood glucose and insulin response that simply accounting for total carbohydrates.
The glycemic load (GL) is a ranking system for carbohydrate content in food portions based on their glycemic index (GI) and the portion size. Glycemic load for a single serving of a food can be calculated as the quantity (in grams) of its carbohydrate content, multiplied by its GI, and divided by 100. While GL is increasingly used in nutritional research, its ability to predict postprandial (after meal) blood glucose and insulin response for a wide range of foods or mixed meals has been unclear.
In a recent issue of the American Journal of Clinical Nutrition, researchers sought to assess the degree of correlation between calculated GL and observed glucose and insulin responses in healthy subjects consuming calorically identical portions of single foods and mixed meals.
In study 1, healthy subjects consumed 240 calorie portions of 121 single foods in 10 food categories. In study 2, healthy subjects consumed 480 calorie servings of 13 mixed meals. Foods and meals varied widely in macronutrient content, fiber, and GL. Blood glucose and insulin responses were measured and compared to a reference food (= 100).
Among the single foods, GL was a more powerful predictor of postprandial glucose and insulin response than was the available carbohydrate content itself. Similarly, for mixed meals, GL was also the strongest predictor of postprandial glucose and insulin responses. Carbohydrate content alone was predictive of the glucose and insulin responses to single foods, but not to mixed meals.
The results of this study are the first to provide large-scale evidence of the superiority of using dietary GL over carbohydrate content alone to estimate postprandial glucose and insulin response in healthy individuals.
Jiansong Bao et al. Prediction of postprandial glycemia and insulinemia in lean, young, healthy adults: glycemic load compared with carbohydrate content alone. Am J Clin Nutr May 2011 vol. 93 no. 5 984-996.
The glycemic load (GL) is a ranking system for carbohydrate content in food portions based on their glycemic index (GI) and the portion size. Glycemic load for a single serving of a food can be calculated as the quantity (in grams) of its carbohydrate content, multiplied by its GI, and divided by 100. While GL is increasingly used in nutritional research, its ability to predict postprandial (after meal) blood glucose and insulin response for a wide range of foods or mixed meals has been unclear.
In a recent issue of the American Journal of Clinical Nutrition, researchers sought to assess the degree of correlation between calculated GL and observed glucose and insulin responses in healthy subjects consuming calorically identical portions of single foods and mixed meals.
In study 1, healthy subjects consumed 240 calorie portions of 121 single foods in 10 food categories. In study 2, healthy subjects consumed 480 calorie servings of 13 mixed meals. Foods and meals varied widely in macronutrient content, fiber, and GL. Blood glucose and insulin responses were measured and compared to a reference food (= 100).
Among the single foods, GL was a more powerful predictor of postprandial glucose and insulin response than was the available carbohydrate content itself. Similarly, for mixed meals, GL was also the strongest predictor of postprandial glucose and insulin responses. Carbohydrate content alone was predictive of the glucose and insulin responses to single foods, but not to mixed meals.
The results of this study are the first to provide large-scale evidence of the superiority of using dietary GL over carbohydrate content alone to estimate postprandial glucose and insulin response in healthy individuals.
Jiansong Bao et al. Prediction of postprandial glycemia and insulinemia in lean, young, healthy adults: glycemic load compared with carbohydrate content alone. Am J Clin Nutr May 2011 vol. 93 no. 5 984-996.
Energy Expenditure is Reduced by Sleep Deprivation – A Possible Link to Obesity
A new study shows that total sleep deprivation reduces energy expenditure and may partly explain the connection between poor sleep and an increased risk of obesity.
Observational and epidemiologic evidence has shown that chronic deficits in sleep are related to an increased risk of obesity, but the mechanisms behind this relation have not been fully explained.
In a recent study published in the American Journal of Clinical Nutrition researchers examined the effect of a single night of total sleep deprivation on food intake and morning energy expenditure.
Using a balanced crossover design, scientists examined 14 healthy, normal-weight males on 2 occasions during a regular 24 hour sleep-wake cycle (including 8 hours of nocturnal sleep) and a 24 hour period of continuous wakefulness. On the morning after regular sleep and total sleep deprivation, resting and postprandial (after meal) energy expenditures were analyzed. Food intake in both groups was assessed again in the late afternoon after the subjects were given a free-choice food intake from a large buffet. Circulating concentrations of ghrelin, leptin, norepinephrine, cortisol, thyreotropin, glucose, and insulin were repeatedly measured over the entire 24 hour session.
In comparison with normal sleep, resting energy expenditure was reduced by 5% and postprandial expenditure by 20% in the sleep deprived subjects. Nocturnal wakefulness increased morning plasma ghrelin concentrations (a hormone that stimulates hunger), and nocturnal and daytime circulating concentrations of thyreotropin, cortisol, and norepinephrine) as well as morning postprandial plasma glucose concentrations. Changes in food intakes were variable, and no differences between wake and sleep conditions were detected.
These research findings show that one night of sleep deprivation significantly reduces energy expenditure in the short-term, which suggests that sleep contributes to the regulation of daytime energy expenditure in humans.
Christian Benedict et al. Acute sleep deprivation reduces energy expenditure in healthy men Am J Clin Nutr June 2011 vol. 93 no. 6 1229-1236.
Observational and epidemiologic evidence has shown that chronic deficits in sleep are related to an increased risk of obesity, but the mechanisms behind this relation have not been fully explained.
In a recent study published in the American Journal of Clinical Nutrition researchers examined the effect of a single night of total sleep deprivation on food intake and morning energy expenditure.
Using a balanced crossover design, scientists examined 14 healthy, normal-weight males on 2 occasions during a regular 24 hour sleep-wake cycle (including 8 hours of nocturnal sleep) and a 24 hour period of continuous wakefulness. On the morning after regular sleep and total sleep deprivation, resting and postprandial (after meal) energy expenditures were analyzed. Food intake in both groups was assessed again in the late afternoon after the subjects were given a free-choice food intake from a large buffet. Circulating concentrations of ghrelin, leptin, norepinephrine, cortisol, thyreotropin, glucose, and insulin were repeatedly measured over the entire 24 hour session.
In comparison with normal sleep, resting energy expenditure was reduced by 5% and postprandial expenditure by 20% in the sleep deprived subjects. Nocturnal wakefulness increased morning plasma ghrelin concentrations (a hormone that stimulates hunger), and nocturnal and daytime circulating concentrations of thyreotropin, cortisol, and norepinephrine) as well as morning postprandial plasma glucose concentrations. Changes in food intakes were variable, and no differences between wake and sleep conditions were detected.
These research findings show that one night of sleep deprivation significantly reduces energy expenditure in the short-term, which suggests that sleep contributes to the regulation of daytime energy expenditure in humans.
Christian Benedict et al. Acute sleep deprivation reduces energy expenditure in healthy men Am J Clin Nutr June 2011 vol. 93 no. 6 1229-1236.
Magnesium Reduces Risk of Sudden Cardiac Death in Women
A recent study involving a large group of women studied over 26 years found that those with the highest magnesium intake (and corresponding plasma levels) had a 41% lower risk of sudden cardiac death.
Magnesium has beneficial cardiovascular properties in cellular and experimental models, but its relation to sudden cardiac death (SCD) risk in humans is unclear.
In a recent study published in the American Journal of Clinical Nutrition, researchers examined the association between magnesium, as measured in diet and plasma, and risk of SCD. The association for magnesium intake was examined prospectively in 88,375 women who were free of disease in 1980 and part of the Nurses’ Health Study. Information on magnesium intake, other nutrients, and lifestyle factors was updated every 2–4 years through questionnaires. In this group of women, there were 505 cases of sudden or arrhythmic death documented over 26 years of follow-up.
After adjustment for confounders and potential intermediaries, the relative risk of SCD was significantly lower in women in the highest quartile of both dietary intake and plasma levels of magnesium (when compared to those in the lowest quartile). The inverse relation with SCD was stronger for plasma magnesium than dietary intake of magnesium, with each 0.25 mg/dL (one standard deviation) increment in plasma magnesium associated with a 41% lower risk of SCD.
In this study group of women, higher plasma concentrations and dietary intakes of magnesium were associated with lower risks of SCD. The researchers stated that if the observation is causal, interventions aimed at increasing dietary or plasma magnesium might lower the risk of sudden cardiac death.
Chiuve SE, et al. Plasma and dietary magnesium and risk of sudden cardiac death in women. 2011. Am J Clin Nutr 93(2):253-260.
Magnesium has beneficial cardiovascular properties in cellular and experimental models, but its relation to sudden cardiac death (SCD) risk in humans is unclear.
In a recent study published in the American Journal of Clinical Nutrition, researchers examined the association between magnesium, as measured in diet and plasma, and risk of SCD. The association for magnesium intake was examined prospectively in 88,375 women who were free of disease in 1980 and part of the Nurses’ Health Study. Information on magnesium intake, other nutrients, and lifestyle factors was updated every 2–4 years through questionnaires. In this group of women, there were 505 cases of sudden or arrhythmic death documented over 26 years of follow-up.
After adjustment for confounders and potential intermediaries, the relative risk of SCD was significantly lower in women in the highest quartile of both dietary intake and plasma levels of magnesium (when compared to those in the lowest quartile). The inverse relation with SCD was stronger for plasma magnesium than dietary intake of magnesium, with each 0.25 mg/dL (one standard deviation) increment in plasma magnesium associated with a 41% lower risk of SCD.
In this study group of women, higher plasma concentrations and dietary intakes of magnesium were associated with lower risks of SCD. The researchers stated that if the observation is causal, interventions aimed at increasing dietary or plasma magnesium might lower the risk of sudden cardiac death.
Chiuve SE, et al. Plasma and dietary magnesium and risk of sudden cardiac death in women. 2011. Am J Clin Nutr 93(2):253-260.
Higher Dietary Fiber Intake Reduces Risk of Death in Older Adults
In the largest diet and health study ever conducted, dietary fiber intake was associated with a reduced risk of overall death, including death caused specifically by cardiovascular, infectious, and respiratory diseases.
Previous research on dietary fiber has shown beneficial effects in lowering the risk of cardiovascular disease, diabetes, and some cancers. Less is known about the effect of dietary fiber on overall mortality and specific causes of death.
In a recent study published in the Archives of Internal Medicine, researchers analyzed dietary fiber intake in relation to total mortality and death from specific causes in the NIH (National Institutes of Health)-AARP Diet and Health Study. The study included over 500,000 men and women ages 50-71 who answered questionnaires with specific diet and lifestyle questions. Diet was assessed using a food-frequency questionnaire at baseline, then again after an average of 9 years of follow-up.
Researchers identified 20,126 deaths in men and 11,330 deaths in women during the study period. Cause of death was identified using the National Death Index Plus.
Dietary fiber intake was associated with a 22% reduction in risk of total death in both men and women. Dietary fiber intake also lowered the risk of death from cardiovascular, infectious, and respiratory diseases by 24% to 56% in men and by 34% to 59% in women. In men, there was an inverse association between dietary fiber intake and cancer death. Dietary fiber from grains was most closely related to a reduction in the risk of overall mortality and cause-specific death in both men and women.
Dietary fiber may reduce the risk of death from cardiovascular, infectious, and respiratory diseases. Ensuring adequate fiber intake by eating a fiber-rich diet appears to provide significant health benefits.
Park Y, Subar AF, Hollenbeck A, Schatzkin A. Dietary Fiber Intake and Mortality in the NIH-AARP Diet and Health Study. 2011. Arch Intern Med, published online 14-Feb-2011. doi:10.1001/archinternmed.2011.18 http://archinte.ama-assn.org/cgi/content/abstract/archinternmed.2011.18v1
Previous research on dietary fiber has shown beneficial effects in lowering the risk of cardiovascular disease, diabetes, and some cancers. Less is known about the effect of dietary fiber on overall mortality and specific causes of death.
In a recent study published in the Archives of Internal Medicine, researchers analyzed dietary fiber intake in relation to total mortality and death from specific causes in the NIH (National Institutes of Health)-AARP Diet and Health Study. The study included over 500,000 men and women ages 50-71 who answered questionnaires with specific diet and lifestyle questions. Diet was assessed using a food-frequency questionnaire at baseline, then again after an average of 9 years of follow-up.
Researchers identified 20,126 deaths in men and 11,330 deaths in women during the study period. Cause of death was identified using the National Death Index Plus.
Dietary fiber intake was associated with a 22% reduction in risk of total death in both men and women. Dietary fiber intake also lowered the risk of death from cardiovascular, infectious, and respiratory diseases by 24% to 56% in men and by 34% to 59% in women. In men, there was an inverse association between dietary fiber intake and cancer death. Dietary fiber from grains was most closely related to a reduction in the risk of overall mortality and cause-specific death in both men and women.
Dietary fiber may reduce the risk of death from cardiovascular, infectious, and respiratory diseases. Ensuring adequate fiber intake by eating a fiber-rich diet appears to provide significant health benefits.
Park Y, Subar AF, Hollenbeck A, Schatzkin A. Dietary Fiber Intake and Mortality in the NIH-AARP Diet and Health Study. 2011. Arch Intern Med, published online 14-Feb-2011. doi:10.1001/archinternmed.2011.18 http://archinte.ama-assn.org/cgi/content/abstract/archinternmed.2011.18v1
Turmeric Extract
Turmeric, a shrub related to ginger, is grown throughout India, other parts of Asia, and Africa. Known for its warm, bitter taste and golden color, turmeric is commonly used in fabric dyes and foods such as curry powders, mustard, and cheeses. It should not be confused with Javanese turmeric. Tumeric has several common names: turmeric, turmeric root, Indian saffron.
In traditional Chinese medicine and Ayurvedic medicine, turmeric has been used to aid digestion and liver function, relieve arthritis pain, and regulate menstruation. Turmeric has also been applied directly to the skin for eczema and wound healing. Today, turmeric is used for conditions such as heartburn, stomach ulcers, and gallstones. It is also used to reduce inflammation, as well as to prevent and treat cancer.
Turmeric's finger-like underground stems (rhizomes) are dried and taken by mouth as a powder or in capsules, teas, or liquid extracts. Turmeric can also be made into a paste and used on the skin.
Turmeric contains three major phytochemical compounds - called curcuminoids - which give turmeric its bright yellow-orange color (The most active component is curcumin.). These curcuminoids have been the focus of numerous clinical studies designed to investigate their long-term safety, antioxidant properties, and anti-inflammatory activity.
USANA put turmeric extract in several of its high end products, which includes Procosa II, OptOmega, and Hepasil DTX for the extra, secondary antioxidant protection. In OptOmega, it utilizes extra-virgin olive oil, tocopherols and tocotrienols, turmeric, and rosemary for superior antioxidant protection. The oils in OptOmega provide broad spectrum health benefits, including cardiovascular support, immune system support, and nutrients for healthy skin.
In traditional Chinese medicine and Ayurvedic medicine, turmeric has been used to aid digestion and liver function, relieve arthritis pain, and regulate menstruation. Turmeric has also been applied directly to the skin for eczema and wound healing. Today, turmeric is used for conditions such as heartburn, stomach ulcers, and gallstones. It is also used to reduce inflammation, as well as to prevent and treat cancer.
Turmeric's finger-like underground stems (rhizomes) are dried and taken by mouth as a powder or in capsules, teas, or liquid extracts. Turmeric can also be made into a paste and used on the skin.
Turmeric contains three major phytochemical compounds - called curcuminoids - which give turmeric its bright yellow-orange color (The most active component is curcumin.). These curcuminoids have been the focus of numerous clinical studies designed to investigate their long-term safety, antioxidant properties, and anti-inflammatory activity.
USANA put turmeric extract in several of its high end products, which includes Procosa II, OptOmega, and Hepasil DTX for the extra, secondary antioxidant protection. In OptOmega, it utilizes extra-virgin olive oil, tocopherols and tocotrienols, turmeric, and rosemary for superior antioxidant protection. The oils in OptOmega provide broad spectrum health benefits, including cardiovascular support, immune system support, and nutrients for healthy skin.
Tablet Over Liquid Vitamins
Many liquid supplement manufacturers claim that because their product is in a liquid form it is more bioavailable. In fact, some even use phony statements regarding the Physician's Desk Reference
to support such claims. The statement they reference about liquid supplements being more bioavailable first appeared in the PDR under a listing for a specific nutritional supplement product. That statement has since been removed because it could not be substantiated.
Nutrients are typically absorbed by the small intestine (unless they are taken sublingually or injected). When you ingest a supplement in either liquid or tablet form, it must first pass through the stomach before reaching the small intestine. If liquids were simply absorbed directly into the bloodstream, as some supplement companies claim, what would happen when individuals consumed soup? Would it also be absorbed directly into the bloodstream?
Bioavailability is defined as the degree and rate at which a substance (as a drug) is absorbed into a living system - or more correctly, the degree or rate at which it is ultimately made available at the site of physiological activity. Different vitamins and minerals have different absorption rates regardless of whether they come from a tablet, liquid, powder, or food. Calcium, for example, has a fairly standard absorption rate (25-35%), and the form does not generally make a significant difference.
A well-made tablet provides a very effective delivery system and is the chosen form of most pharmaceutical medications. This is because tablets have been confirmed, through years of carefully controlled studies, as a reliable and efficient delivery system for medications. Why would vitamin and mineral supplements be any different? Does anyone doubt that an aspirin tablet is ineffective because it comes in a tablet?
Tableted products can also provide an increased amount of active ingredient (almost 3x as much as a capsule and much more than a liquid or spray). In general, the stability of tablets is also superior to liquids.
Bioavailability is a complicated topic because it is not dependent solely on product formulation. Many external factors can affect the absorption of vitamins, minerals, and other compounds. Some of these factors are a function of the person taking the nutrient, including age, digestive system integrity, overall health status, the time of day, gender, and if the product is taken on a full or empty stomach. People whose nutrient needs are greater - such as growing children, pregnant or lactating women, and those who are currently deficient - may have significantly enhanced absorption rates for certain nutrients.
Recently, some individuals and companies have made claims that their products are superior because they are "98% absorbed" or some similar number. This is a misleading statement because there are far too many variables to imply that an individual's absorption is a certain percent of the material consumed. Even absorption of minerals from food sources can vary significantly. Boron, molybdenum, and iodine can be absorbed at over 90 percent, while the average absorption rates of zinc, copper, and selenium range from 30 to 80 percent depending on the form. As such, stating an absolute absorption rate on product packaging or advertising is almost always misleading.
USANA tablets are formulated to meet United States Pharmacopoeia standards, which require full disintegration within 30-45 min. They are also formulated to meet standards for dissolution. Innovative formulations have been developed to optimize nutrient bioavailability. Each lot of USANA tablets is tested against finished product specifications to ensure that standards are met for identity, target weight, hardness, thickness, disintegration, potency, purity, and microbial counts.
The dietary supplement industry could not exist without rigorous, peer-reviewed studies that used tableted forms of vitamins and minerals to establish what we is now regarded as common nutritional knowledge. With thousands of studies connecting various vitamins and mineral supplements with markers of health, it is impossible to dispute the effectiveness of tablets as a delivery system. If tablets were ineffective, why have so many researchers observed positive results? If liquid or spray supplements are obviously superior, why are they rarely - if ever - used in published scientific research?
(Keep in mind that this article primarily addresses multivitamin formulations. There may be certain products, such as children's medicines, that are more appropriate in liquid form. However, such products are the exception - not the rule.)
Finally, liquid supplement promoters often contend that liquids are better because they don't contain fillers (excipients used in tablets for disintegration, form, binding, coating, etc). This is perhaps the most illogical argument of all, since liquid supplements require many more "other" ingredients, including emulsifiers, solvents, preservatives, stabilizing agents, coloring, flavoring, and more. Generally speaking, the more vitamin and mineral ingredients there are in a liquid supplement, the more excipients that product will require.
Nutrients are typically absorbed by the small intestine (unless they are taken sublingually or injected). When you ingest a supplement in either liquid or tablet form, it must first pass through the stomach before reaching the small intestine. If liquids were simply absorbed directly into the bloodstream, as some supplement companies claim, what would happen when individuals consumed soup? Would it also be absorbed directly into the bloodstream?
Bioavailability is defined as the degree and rate at which a substance (as a drug) is absorbed into a living system - or more correctly, the degree or rate at which it is ultimately made available at the site of physiological activity. Different vitamins and minerals have different absorption rates regardless of whether they come from a tablet, liquid, powder, or food. Calcium, for example, has a fairly standard absorption rate (25-35%), and the form does not generally make a significant difference.
A well-made tablet provides a very effective delivery system and is the chosen form of most pharmaceutical medications. This is because tablets have been confirmed, through years of carefully controlled studies, as a reliable and efficient delivery system for medications. Why would vitamin and mineral supplements be any different? Does anyone doubt that an aspirin tablet is ineffective because it comes in a tablet?
Tableted products can also provide an increased amount of active ingredient (almost 3x as much as a capsule and much more than a liquid or spray). In general, the stability of tablets is also superior to liquids.
Bioavailability is a complicated topic because it is not dependent solely on product formulation. Many external factors can affect the absorption of vitamins, minerals, and other compounds. Some of these factors are a function of the person taking the nutrient, including age, digestive system integrity, overall health status, the time of day, gender, and if the product is taken on a full or empty stomach. People whose nutrient needs are greater - such as growing children, pregnant or lactating women, and those who are currently deficient - may have significantly enhanced absorption rates for certain nutrients.
Recently, some individuals and companies have made claims that their products are superior because they are "98% absorbed" or some similar number. This is a misleading statement because there are far too many variables to imply that an individual's absorption is a certain percent of the material consumed. Even absorption of minerals from food sources can vary significantly. Boron, molybdenum, and iodine can be absorbed at over 90 percent, while the average absorption rates of zinc, copper, and selenium range from 30 to 80 percent depending on the form. As such, stating an absolute absorption rate on product packaging or advertising is almost always misleading.
USANA tablets are formulated to meet United States Pharmacopoeia standards, which require full disintegration within 30-45 min. They are also formulated to meet standards for dissolution. Innovative formulations have been developed to optimize nutrient bioavailability. Each lot of USANA tablets is tested against finished product specifications to ensure that standards are met for identity, target weight, hardness, thickness, disintegration, potency, purity, and microbial counts.
The dietary supplement industry could not exist without rigorous, peer-reviewed studies that used tableted forms of vitamins and minerals to establish what we is now regarded as common nutritional knowledge. With thousands of studies connecting various vitamins and mineral supplements with markers of health, it is impossible to dispute the effectiveness of tablets as a delivery system. If tablets were ineffective, why have so many researchers observed positive results? If liquid or spray supplements are obviously superior, why are they rarely - if ever - used in published scientific research?
(Keep in mind that this article primarily addresses multivitamin formulations. There may be certain products, such as children's medicines, that are more appropriate in liquid form. However, such products are the exception - not the rule.)
Finally, liquid supplement promoters often contend that liquids are better because they don't contain fillers (excipients used in tablets for disintegration, form, binding, coating, etc). This is perhaps the most illogical argument of all, since liquid supplements require many more "other" ingredients, including emulsifiers, solvents, preservatives, stabilizing agents, coloring, flavoring, and more. Generally speaking, the more vitamin and mineral ingredients there are in a liquid supplement, the more excipients that product will require.
Higher Level of Vitamin D Necessary
Vitamin D is a fat-soluble vitamin that is naturally present in very few foods, added to others, and available as a dietary supplement. It is also produced endogenously when ultraviolet rays from sunlight strike the skin and trigger vitamin D synthesis. Vitamin D obtained from sun exposure, food, and supplements is biologically inert and must undergo two hydroxylations in the body for activation. The first occurs in the liver and converts vitamin D to 25-hydroxyvitamin D [25(OH)D], also known as calcidiol. The second occurs primarily in the kidney and forms the physiologically active 1,25-dihydroxyvitamin D [1,25(OH)2D], also known as calcitriol.
Vitamin D is essential for promoting calcium absorption in the gut and maintaining adequate serum calcium and phosphate concentrations to enable normal mineralization of bone and prevent hypocalcemic tetany. It is also needed for bone growth and bone remodeling by osteoblasts and osteoclast. Without sufficient vitamin D, bones can become thin, brittle, or misshapen. Vitamin D sufficiency prevents rickets in children and osteomalacia in adults. Together with calcium, vitamin D also helps protect older adults from osteoporosis.
Vitamin D has other roles in human health, including modulation of neuromuscular and immune function and reduction of inflammation. Many genes encoding proteins that regulate cell proliferation, differentiation, and apoptosis are modulated in part by vitamin D. Many laboratory-cultured human cells have vitamin D receptors and some convert 25(OH)D to 1,25(OH)2D. It remains to be determined whether cells with vitamin D receptors in the intact human carry out this conversion.
Vitamin D deficiency is now recognized as a worldwide problem. Poor dietary intake and lack of moderate sun exposure have resulted in widespread vitamin D deficiencies throughout much of the world. Additionally, very few foods contain vitamin D naturally, and foods fortified with vitamin D are typically inadequate to satisfy adult vitamin D requirements.
Numerous recent scientific research papers and our own in-house clinical research suggests that higher vitamin D levels - much higher than previously thought - are needed for most people to attain optimal blood levels of vitamin D. USANA's recent change to the Mega AO formulation is a reflection of this recent research and an ongoing commitment to provide USANA customers with the most effective, scientifically valid, and up-to-date products possible.
Vitamin D is essential for promoting calcium absorption in the gut and maintaining adequate serum calcium and phosphate concentrations to enable normal mineralization of bone and prevent hypocalcemic tetany. It is also needed for bone growth and bone remodeling by osteoblasts and osteoclast. Without sufficient vitamin D, bones can become thin, brittle, or misshapen. Vitamin D sufficiency prevents rickets in children and osteomalacia in adults. Together with calcium, vitamin D also helps protect older adults from osteoporosis.
Vitamin D has other roles in human health, including modulation of neuromuscular and immune function and reduction of inflammation. Many genes encoding proteins that regulate cell proliferation, differentiation, and apoptosis are modulated in part by vitamin D. Many laboratory-cultured human cells have vitamin D receptors and some convert 25(OH)D to 1,25(OH)2D. It remains to be determined whether cells with vitamin D receptors in the intact human carry out this conversion.
Vitamin D deficiency is now recognized as a worldwide problem. Poor dietary intake and lack of moderate sun exposure have resulted in widespread vitamin D deficiencies throughout much of the world. Additionally, very few foods contain vitamin D naturally, and foods fortified with vitamin D are typically inadequate to satisfy adult vitamin D requirements.
Numerous recent scientific research papers and our own in-house clinical research suggests that higher vitamin D levels - much higher than previously thought - are needed for most people to attain optimal blood levels of vitamin D. USANA's recent change to the Mega AO formulation is a reflection of this recent research and an ongoing commitment to provide USANA customers with the most effective, scientifically valid, and up-to-date products possible.
Why Usana Uses Soy
USANA uses soy as a major source of protein in its bars and drink mixes. A variety of factors have gone into this decision. The most important involve the fact that soy protein is nutritionally complete and high quality, and soy consumption has been linked with several long-term health benefits. In addition, soy protein is ecologically friendly. Its production has a much lotheyr environmental impact than does the production of most animal protein foods.
This does not mean they don’t appreciate the nutritional value of other proteins. Whey protein, for example, is also high quality from a nutritional perspective, and may have some advantages for those whose primary goal is to build muscle. It also has some advantages in taste and mouthfeel, although netheyr soy isolates are catching up in the sensory arena. They also recognize the value of rice, pea, and other protein concentrates, but note that few of these are as complete or balanced as soy and whey.
In general, though, our position is that a healthy diet includes protein from a wide variety of sources - including whole foods (legumes, whole grains, meat, dairy, and fish) as well as healthy processed foods. In this context, they believe that soy, whey, and other protein isolates and concentrates can play a role as components of healthy, well-balanced diets.
That said, they are also aware that the world of protein isolates and concentrates is filled with controversy. Much of what they see on the Internet and in certain popular magazines is strongly pro-whey and anti-soy, or strongly pro-soy or anti-whey, as if one or the other of these protein sources were “all good” or “all bad” for all people in all situations. In most instances, such stories are associated (either overtly or covertly) with food marketing campaigns. They are part of the “sticks and stones” that get thrown back and forth bettheyen the soy, whey, and meat factions who compete for your food dollars.
Is there any truth in what they are saying? Many times there is, but too often those truths are “half truths” or “facts spun out of context” with the intent of swaying purchasing behavior.
Is soy the preferred protein source for everyone? No. Clearly there are people who are sensitive or allergic to soy, and these individuals should avoid or limit their intakes of soy protein. Similarly, there are people who are allergic to dairy and who should avoid whey protein. People who are vegetarian or vegan may want to avoid whey protein because it is animal-based.
But to USANA scientists, these are not sufficient grounds for making the choice bettheyen whey and soy proteins an all-or-nothing, black-and-white proposition for the vast majority of people.
The industrial-grade bickering that has characterized much of the soy versus whey debate has left many consumers confused, concerned, and generally hungry for objective information on what they should eat. The purpose of this position paper is to summarize in an objective way our interpretation of what nutritional science has to say about several key issues that lie at the heart of arguments for and against soy protein.
In conclusion, USANA believes that soy is a healthy source of protein for the vast majority of people. Clearly there are people who are allergic and/or sensitive to soy, and those people need to limit their soy intakes or avoid soy all together. But the scientific research they have seen indicates that this group is relatively small.
That said, each of us is the best judge of what foods they should be eating. If you experience side effects from eating soy foods (even if you don’t have a diagnosed soy allergy), it makes full sense for you to minimize or eliminate sources of soy intake.
They encourage everyone to become an active “student” of nutrition - to seek out objective information from a variety of sources concerning the foods they eat. They encourage everyone to question information that doesn’t make common sense or that sounds too good or too scary to be true.
As always, the most solid, common sense advice they can provide concerning your protein sources is: a healthy diet is one that includes protein from a wide variety of sources, including whole foods (legumes, whole grains, meat, dairy, and fish) and healthy processed foods. In this context, they believe that soy, whey, and other protein isolates and concentrates can all play a role as components of healthy, balanced diets.
References:
The Nutritional Value of Soy Protein
Soy Allergies and Sensitivities
Soy and Weight Loss
This does not mean they don’t appreciate the nutritional value of other proteins. Whey protein, for example, is also high quality from a nutritional perspective, and may have some advantages for those whose primary goal is to build muscle. It also has some advantages in taste and mouthfeel, although netheyr soy isolates are catching up in the sensory arena. They also recognize the value of rice, pea, and other protein concentrates, but note that few of these are as complete or balanced as soy and whey.
In general, though, our position is that a healthy diet includes protein from a wide variety of sources - including whole foods (legumes, whole grains, meat, dairy, and fish) as well as healthy processed foods. In this context, they believe that soy, whey, and other protein isolates and concentrates can play a role as components of healthy, well-balanced diets.
That said, they are also aware that the world of protein isolates and concentrates is filled with controversy. Much of what they see on the Internet and in certain popular magazines is strongly pro-whey and anti-soy, or strongly pro-soy or anti-whey, as if one or the other of these protein sources were “all good” or “all bad” for all people in all situations. In most instances, such stories are associated (either overtly or covertly) with food marketing campaigns. They are part of the “sticks and stones” that get thrown back and forth bettheyen the soy, whey, and meat factions who compete for your food dollars.
Is there any truth in what they are saying? Many times there is, but too often those truths are “half truths” or “facts spun out of context” with the intent of swaying purchasing behavior.
Is soy the preferred protein source for everyone? No. Clearly there are people who are sensitive or allergic to soy, and these individuals should avoid or limit their intakes of soy protein. Similarly, there are people who are allergic to dairy and who should avoid whey protein. People who are vegetarian or vegan may want to avoid whey protein because it is animal-based.
But to USANA scientists, these are not sufficient grounds for making the choice bettheyen whey and soy proteins an all-or-nothing, black-and-white proposition for the vast majority of people.
The industrial-grade bickering that has characterized much of the soy versus whey debate has left many consumers confused, concerned, and generally hungry for objective information on what they should eat. The purpose of this position paper is to summarize in an objective way our interpretation of what nutritional science has to say about several key issues that lie at the heart of arguments for and against soy protein.
In conclusion, USANA believes that soy is a healthy source of protein for the vast majority of people. Clearly there are people who are allergic and/or sensitive to soy, and those people need to limit their soy intakes or avoid soy all together. But the scientific research they have seen indicates that this group is relatively small.
That said, each of us is the best judge of what foods they should be eating. If you experience side effects from eating soy foods (even if you don’t have a diagnosed soy allergy), it makes full sense for you to minimize or eliminate sources of soy intake.
They encourage everyone to become an active “student” of nutrition - to seek out objective information from a variety of sources concerning the foods they eat. They encourage everyone to question information that doesn’t make common sense or that sounds too good or too scary to be true.
As always, the most solid, common sense advice they can provide concerning your protein sources is: a healthy diet is one that includes protein from a wide variety of sources, including whole foods (legumes, whole grains, meat, dairy, and fish) and healthy processed foods. In this context, they believe that soy, whey, and other protein isolates and concentrates can all play a role as components of healthy, balanced diets.
References:
The Nutritional Value of Soy Protein
Soy Allergies and Sensitivities
Soy and Weight Loss
Pregnancy Complications may be Related to Low Vitamin D Levels

Studies have linked low vitamin D levels to an increased risk of many diseases, including type 1 diabetes, asthma, heart disease, certain cancers and depression. A new study has found that women who develop a severe form of pregnancy-related high blood pressure tend to have lower blood levels of vitamin D than healthy pregnant women.
Preeclampsia is a syndrome marked by a sudden increase in blood pressure and kidney dysfunction. Early-onset severe preeclampsia is a particularly serious form that arises before the 34th week of pregnancy.
In a recent study, researchers compared vitamin D levels in 50 women with early severe preeclampsia to vitamin D levels of 100 healthy pregnant women. The average vitamin D level in the preeclampsia group was 18 ng/mL compared to an average of 32 ng/mL in the healthy group. A 10 ng/mL increase in vitamin D levels was linked to a 63 percent reduction in risk of the complication.
Since total Vitamin D levels in the blood seem to be linked to an increase in this pregnancy complication, further study is needed to understand the impact of vitamin D deficiency on pregnancy outcomes.
Robinson CJ, Alanis MC, Wagner CL, et al. Plasma 25-hydroxyvitamin D levels in early-onset severe preeclampsia. 2010. Am J Obstet Gynecol 203:ePub ahead of print.
Poor Magnesium Status May Be Related to Metabolic Syndrome

Metabolic syndrome has been defined as the presence of abdominal obesity combined with two of the following factors: hypertension, dyslipidemia, impaired glucose tolerance, or diabetes mellitus. Magnesium is an essential cofactor for more than 300 enzymes involved in carbohydrate and lipid metabolism.
In a recent study, researchers enrolled 117 overweight and obese patients and measured serum magnesium levels together with fasting serum glucose, high-density lipoprotein cholesterol (HDL), and triacylglycerols. Researchers found a strong inverse relationship between serum magnesium levels and the presence of metabolic syndrome. In addition, as the level of serum magnesium decreased, the number of factors relating to metabolic syndrome increased. Also, there was an inverse relationship between serum magnesium levels and high-sensitivity C-reactive protein (a marker of inflammation).
The scientists concluded that decreased levels of serum magnesium are associated with increased risk for metabolic syndrome, possibly due to a low-grade inflammatory process.
Angelos A, et al. An inverse relationship between cumulative components of the metabolic syndrome and serum magnesium levels. 2008. Nutrition Research 28(10):659-63.
Vitamin D3 May Reduce the Risk of Colorectal Cancer

In a new study, researchers examined the association between circulating 25-hydroxyvitamin D(3), the best indicator of total vitamin D exposure, and incident, sporadic colorectal cancer risk. Data was obtained from a pooled analysis of three colonoscopy-based case-control studies conducted in Minnesota, North Carolina, and South Carolina between 1991 and 2002. In total, 616 people individuals with colorectal cancer were compared to 770 polyp-free control subjects.
Analysis showed that higher circulating vitamin D3 concentrations were associated with a decrease in colorectal cancer risk of 40%. In participants that were also using NSAIDs (anti-inflammatory medications), the potential risk reduction of higher vitamin D levels increased to 66%.
These findings support the idea that higher vitamin D levels may reduce the risk of colorectal cancer, especially when combined with anti-inflammatory agents. The human body manufactures vitamin D upon exposure to sunshine, but in some northern regions sunlight levels during the winter are inadequate for synthesizing vitamin D. Therefore, dietary supplements and fortified foods are generally an efficient way to boost circulating levels of vitamin D.
Fedirko RM, et al. Blood 25-Hydroxyvitamin D3 Concentrations and Incident Sporadic Colorectal Adenoma Risk: A Pooled Case-Control Study V. 2010. American Journal of Epidemiology
Increased Magnesium Intake Linked to Lower Risk of Type 2 Diabetes

A new study published in the Journal of the American College of Nutrition reports a correlation between higher magnesium intake and a reduced rate of type 2 diabetes. Low magnesium intakes have previously been linked to insulin resistance and impaired glucose utilization.
Researchers evaluated data from 17,592 men and women aged 40 to 79 who took part in the Japan Collaborative Cohort Study for Evaluation of Cancer Risk established between 1988 and 1990. Dietary magnesium was calculated using a validated questionnaire, and incidence of diabetes was defined by self-report of physician diagnosis.
At the five year follow-up, 459 new cases of diabetes were reported. Dietary intake of magnesium was inversely associated with age, body mass index (BMI), and diabetes incidence in both sexes.
After making adjustments for cardiovascular risk factors, participants whose intake of magnesium was among the top 25 percent had a 36 percent lower adjusted risk of developing diabetes.
The incidence of type 2 diabetes is increasing in Asian countries, and this is the first study to examine the association between magnesium intake and the risk of diabetes in adults living in Japan. The results of this study are important for the development of potential health policies to help prevent and control this increasingly common degenerative disease.
Kyoko K, et al. Magnesium Intake and Risk of Self-Reported Type 2 Diabetes among Japanese. 2010. Journal of the American College of Nutrition, Vol. 29, No. 2, 99-106.
High Fiber Intake Reduces Risk of Heart Disease

Increased dietary fiber intake is associated with reduced risk of cardiovascular disease. The results of a study published in the December 2005 issue of the American Journal of Clinical Nutrition added unique insight to the growing body of evidence linking higher dietary fiber intake with reduced risk of heart disease.
Data was collected from roughly 2,500 men and 3,500 women (5,961 total). These individuals were already participating in the SU.VI.MAX Study, a trial designed to evaluate the effect of antioxidants on cancer and heart disease incidence over an eight year period. Participants from this study were selected because the SU.VI.MAX Study already required detailed dietary information, making it easy to estimate fiber intakes for the participants.
Higher total and insoluble dietary fiber intakes were associated with reductions in the risks of elevated waist-to-hip ratio (a marker of obesity), hypertension (high blood pressure), plasma apolipoprotein B (LDL cholesterol), apolipoprotein B to apolipoprotein A-I ratio (LDL to HDL ratio), triacylglycerols, and homocysteine. Fiber from cereals was associated with a lower body mass index (BMI), blood pressure, and homocysteine concentration; fiber from vegetables with a lower blood pressure and homocysteine concentration; and fiber from fruit with a lower waist-to-hip ratio and blood pressure. Fiber from dried fruit or nuts and seeds was associated with a lower body mass index, waist-to-hip ratio, and fasting apo B and glucose concentrations.
The findings of this study illustrate the significance of increasing fiber intake from various dietary sources. The results also indicate that 25 grams total dietary fiber per day may be the minimum intake required to attain a significant protective effect against cardiovascular disease, and that total dietary fiber intakes of 30-35 grams/day might provide an even greater protective effect.
Lairon D, Arnault N, Bertrais S, Planells R, Clero E, Hercberg S, Boutron-Ruault MC. Dietary fiber intake and risk factors for cardiovascular disease in French adults. 2005. AJCN 82(6):1185-94.
USANA Nutritionals Pharmaceutical Grade
Pharmaceuticals must meet certain standards for quality as established by the United States Pharmacopeia (or USP). The USP is a non-profit organization that works closely with the Food and Drug Administration (FDA), the pharmaceutical industry, and health care professionals to establish authoritative standards. These standards are enforceable by the FDA and the governments of more than 35 other countries, and are recognized worldwide as the hallmark of pharmaceutical manufacturing quality.
As you may have noticed, the following statement appears on many USANA product labels:
"Laboratory tested, quality guaranteed. Meets USP specifications for potency, uniformity, and disintegration where applicable."
USANA voluntarily adheres to a rigorous quality assurance program modeled after the pharmaceutical industry. This high standard of manufacturing separates USANA from many other dietary supplement companies.
USANA occasionally receive inquiries asking whether the FDA has audited USANA's facilities for Pharmaceutical GMP compliance. Unfortunately, the answer to this question is no. Because the FDA uses the Dietary Supplement Health and Education Act (DSHEA) as its legal guideline, our products - regardless of advanced voluntary quality control measures - can only be audited according to DSHEA rules, which currently require adherence to Dietary Supplement GMPs only.
However, please note that USANA products are considered over-the-counter drugs in Canada and Australia, and USANA continues to be audited to drug GMP equivalents by the regulatory organizations in these countries.
As you may have noticed, the following statement appears on many USANA product labels:
"Laboratory tested, quality guaranteed. Meets USP specifications for potency, uniformity, and disintegration where applicable."
USANA voluntarily adheres to a rigorous quality assurance program modeled after the pharmaceutical industry. This high standard of manufacturing separates USANA from many other dietary supplement companies.
USANA occasionally receive inquiries asking whether the FDA has audited USANA's facilities for Pharmaceutical GMP compliance. Unfortunately, the answer to this question is no. Because the FDA uses the Dietary Supplement Health and Education Act (DSHEA) as its legal guideline, our products - regardless of advanced voluntary quality control measures - can only be audited according to DSHEA rules, which currently require adherence to Dietary Supplement GMPs only.
However, please note that USANA products are considered over-the-counter drugs in Canada and Australia, and USANA continues to be audited to drug GMP equivalents by the regulatory organizations in these countries.
Omega–3 Fatty Acid Intake & The Incidence of Age-related Macular Degeneration

Omega-3 fatty acids are important for the vascular and neural health of the retina and may influence the risk of developing age-related macular degeneration (AMD). There are two forms of AMD: dry and wet. In the dry form, normal tissue in the macula slowly disappears, leaving a pale area referred to as central geographic atrophy (CGA). In the wet form, or neovascular (NV) AMD, abnormal blood vessels grow underneath the macula. These vessels leak serum or blood and eventually cause the normal macular tissue to be replaced by scar tissue.
Researchers recently investigated whether omega-3 fatty acid intake was associated with a reduced risk of developing both wet and dry forms of AMD. The study involved 1837 people from the Age-Related Eye Diseases Study (AREDS) who were at moderate to high risk of developing AMD. Clinical measurements were obtained in this group over a period of 12 years (from 1992 to 2005).
Participants who reported the highest omega–3 fatty acid intake were 35% less likely than their peers to develop dry (CGA) AMD, and 32% less likely to develop the more common, wet form (NV) AMD.
Over the 12 years of this study, the incidence of CGA and NV AMD was lowest for those reporting the highest consumption of omega-3 fatty acids, which are found primarily in oily fish, nuts and seeds, and fish oil supplements. If these results are applied to the general population, dietary intervention may have a significant preventive effect on the development and progression of AMD.
Am J Clin Nutr. 2009 Dec;90(6):1601-7
Recommended Articles:
Essential Fatty Acids for Eye Healt
Quercetin Reduces Blood Pressure in Adults with Hypertension
Quercetin, an antioxidant found in onions, berries, and apples, is associated with a reduced risk of heart disease and stroke. Supplementation with quercetin has been shown to reduce hypertension in animal models, but until now has never been tested in hypertensive humans.
Researchers at the University of Utah, in collaboration with USANA Health Sciences, conducted a randomized, double-blind, placebo-controlled, crossover study to test the effectiveness of quercetin supplementation in lowering unhealthy blood pressure levels. The subjects were divided into two groups: prehypertensives (120-139 mm Hg systolic/80-89 mm Hg diastolic) or stage 1 hypertensives (140-159 mm Hg systolic/90-99 mm Hg diastolic). Over 28 days, the participants were given either 730 mg quercetin/day or placebo.
Blood pressure remained unchanged in prehypertensives after supplementation with quercetin. In contrast, stage 1 hypertensive subjects showed significant reductions in both systolic (-7 mm Hg) and diastolic (-2 mm Hg) blood pressure after quercetin supplementation. This is the first published study to show that quercetin supplementation can reduce blood pressure in hypertensive adult humans. Additionally, it is important to note that quercetin supplementation did not influence the blood pressure of non-hypertensive individuals.
J. Nutr. 137:2405-2411, November 2007
Researchers at the University of Utah, in collaboration with USANA Health Sciences, conducted a randomized, double-blind, placebo-controlled, crossover study to test the effectiveness of quercetin supplementation in lowering unhealthy blood pressure levels. The subjects were divided into two groups: prehypertensives (120-139 mm Hg systolic/80-89 mm Hg diastolic) or stage 1 hypertensives (140-159 mm Hg systolic/90-99 mm Hg diastolic). Over 28 days, the participants were given either 730 mg quercetin/day or placebo.
Blood pressure remained unchanged in prehypertensives after supplementation with quercetin. In contrast, stage 1 hypertensive subjects showed significant reductions in both systolic (-7 mm Hg) and diastolic (-2 mm Hg) blood pressure after quercetin supplementation. This is the first published study to show that quercetin supplementation can reduce blood pressure in hypertensive adult humans. Additionally, it is important to note that quercetin supplementation did not influence the blood pressure of non-hypertensive individuals.
J. Nutr. 137:2405-2411, November 2007
Vitamin D Levels Linked to Healthy Lung Function
Vitamin D may play a role in keeping our lungs healthy, with higher concentrations of vitamin D resulting in positive effects on lung function and health.


Low concentrations of vitamin D have been associated with a number of diseases. Research out of New Zealand indicates that serum concentrations of vitamin D may also influence pulmonary (lung) function.
In a study published in the journal Chest, original analysis was performed on data from 14,091 adult subjects (all participants in the U.S. National Health and Nutrition Examination Survey conducted between 1988 and 1994). Lung function was measured in two ways: by the volume of air that could be forcibly blown out in total (forced vital capacity, or FVC), and the volume blown out in one second (forced expiratory volume, or FEV1). Vitamin D was measured using serum 25-hydroxyvitamin D, a standard indicator of vitamin D levels.
After adjusting for age, gender, height, body mass index, ethnicity, and smoking history, the difference in lung function between the groups with the highest and lowest vitamin D intake was substantial in both the FVC and FEV1 tests (172 mL and 126 mL respectively, p <0.0001). Further adjustment for physical activity, vitamin D supplementation, milk intake, and serum antioxidant status revealed additional strong correlation between the highest and lowest intake groups (142 mL (FVC) and 106 mL (FEV1), p < 0.0001).
Although further studies are necessary to determine whether vitamin D supplementation may be beneficial in cases of chronic respiratory disease, this study has shown that vitamin D may have a positive influence on pulmonary health, with greater levels of vitamin D associated with more positive benefits.
Chest 2005 Dec;128(6):3792-8
Chest 2005 Dec;128(6):3792-8
Vitamin D Deficiency Associated with Cardiovascular Disease Prevalence

Inadequate vitamin D levels are known to be associated with certain cardiovascular disease (CVD) risk factors, but until recently the association between vitamin D levels and the prevalence of CVD had not been comprehensively examined in the general U.S. population.
In a recent study published in Atherosclerosis, researchers examined data from the Third National Health and Nutrition Examination Survey (NHANES), a population-based sample of more than 16,000 U.S. adults.
In the total survey population, 1,308 subjects had some form of CVD. Using the standard definition of vitamin D deficiency (a serum level below 20 ng/mL), participants with CVD had a higher incidence of vitamin D deficiency (29.3%) than those without CVD (21.4%). After adjusting for age, gender, race/ethnicity, season of measurement, physical activity, body mass index, smoking status, hypertension, diabetes, elevated cholesterol, chronic kidney disease, and vitamin D use, the researchers showed that subjects deficient in vitamin D had a 20% increased risk of CVD.
The results of this analysis indicate a significant relationship between vitamin D deficiency and CVD prevalence in a large, highly representative sample of the U.S. adult population.
Atherosclerosis 2009 Jul; 205(1):255-60.
What USANA Products for Pregnant or Breast-feeding Women?
The Essentials can serve as an excellent prenatal multivitamin. Proper amounts of folic acid, zinc, and other important vitamins and minerals are all present in this product.
It is important for women who are planning to become pregnant (and those who are currently pregnant) to consume at least 400 mcg of folic acid per day. A full daily dosage of the Essentials provides 1,000 mcg of folic acid. If a mother does not have adequate intake of folic acid within the first few months of pregnancy, the fetus may develop neural tube defects (such as spina bifida). Studies show that taking at least 400 mcg of folic acid can reduce the risk of these birth defects by as much as 70%.
It is important for every expectant mother to ask a doctor about taking an iron supplement, as iron is not included in the Essentials. During pregnancy, women should generally supplement with somewhere between 28 and 90 mg of elemental iron per day, depending on their needs.
Research has also shown that essential fatty acids are critical for developing babies. It may be a good idea to supplement with BiOmega during pregnancy. Before taking any additional or different supplements, discuss them fully with your doctor, as it is important to protect the growing baby and mother.
READ VERY CAREFULLY - The following products, taken as directed, are strongly recommended for women who are pregnant or lactating:
* Essentials
* Active Calcium
* BiOmega
The following products, taken as directed, are generally recommended for women who are pregnant or lactating, based on individual needs:
* USANA Foods (Nutrimeal, Nutrition Bar, Fibergy)
The following products, taken as directed, are recommended for women who are pregnant or lactating ONLY on the advice of a physician:
* HealthPak
* Proflavanol & Proflavanol 90
* E-Prime
* Poly C
* Ginkgo-PS
* Visionex
The following products are NOT generally for use by pregnant or lactating women:
* CoQuinone 30
* Hepasil DTX
* Procosa II
* PhytoEstrin
* Palmetto Plus
It is important for women who are planning to become pregnant (and those who are currently pregnant) to consume at least 400 mcg of folic acid per day. A full daily dosage of the Essentials provides 1,000 mcg of folic acid. If a mother does not have adequate intake of folic acid within the first few months of pregnancy, the fetus may develop neural tube defects (such as spina bifida). Studies show that taking at least 400 mcg of folic acid can reduce the risk of these birth defects by as much as 70%.
It is important for every expectant mother to ask a doctor about taking an iron supplement, as iron is not included in the Essentials. During pregnancy, women should generally supplement with somewhere between 28 and 90 mg of elemental iron per day, depending on their needs.
Research has also shown that essential fatty acids are critical for developing babies. It may be a good idea to supplement with BiOmega during pregnancy. Before taking any additional or different supplements, discuss them fully with your doctor, as it is important to protect the growing baby and mother.
READ VERY CAREFULLY - The following products, taken as directed, are strongly recommended for women who are pregnant or lactating:
* Essentials
* Active Calcium
* BiOmega
The following products, taken as directed, are generally recommended for women who are pregnant or lactating, based on individual needs:
* USANA Foods (Nutrimeal, Nutrition Bar, Fibergy)
The following products, taken as directed, are recommended for women who are pregnant or lactating ONLY on the advice of a physician:
* HealthPak
* Proflavanol & Proflavanol 90
* E-Prime
* Poly C
* Ginkgo-PS
* Visionex
The following products are NOT generally for use by pregnant or lactating women:
* CoQuinone 30
* Hepasil DTX
* Procosa II
* PhytoEstrin
* Palmetto Plus
Body Mass Index Associated with Risk of All-cause Mortality
In white adults, being overweight or obese (and possibly underweight) is associated with increased all-cause mortality. All-cause mortality is generally lowest with a BMI of 20.0 to 24.9.
A high body-mass index (BMI) is associated with increased mortality from cardiovascular disease and certain cancers, but the precise relationship between BMI and all-cause mortality remains uncertain.
A large analysis reported in the December 2, 2010 issue of the New England Journal of Medicine confirms the relationship between being overweight or obese and a greater risk of dying from all causes.
An international team of researchers pooled data from 19 prospective studies totaling 1,462,958 white male and female participants between the ages of 19 and 84. Body mass index (BMI), calculated by dividing a person’s weight in kilograms by the square of their height in meters, was determined for all subjects. The participants were followed for periods that ranged from a maximum of 7 to 28 years, during which 160,087 deaths occurred.
Upon enrollment, the average BMI was 26.2. Compared with women whose body mass index was between 22.5 and 24.9, having a BMI of 25 to 29.9 was associated with a 13 percent greater risk of death over the period of follow-up. This risk rose with increasing body mass index categories, with women whose BMI was 40 to 49.9 having 2.5 times the risk of death from all causes than those with a BMI of 22.5 to 24.9. Risks among men were similar. Although a small risk of death was also observed for those whose BMI was below 20, the authors suggest that the finding was in part caused by preexisting disease.
In white adults, overweight and obesity (and possibly underweight) are associated with increased all-cause mortality. All-cause mortality is generally lowest with a BMI of 20.0 to 24.9.
de Gonzalez AB, Phil D, et al. Body-Mass Index and Mortality among 1.46 Million White Adults. 2010. N Engl J Med 363:2211-9.
To learn more and calculate your BMI, see the following link: http://www.nhlbisupport.com/bmi
A high body-mass index (BMI) is associated with increased mortality from cardiovascular disease and certain cancers, but the precise relationship between BMI and all-cause mortality remains uncertain.
A large analysis reported in the December 2, 2010 issue of the New England Journal of Medicine confirms the relationship between being overweight or obese and a greater risk of dying from all causes.
An international team of researchers pooled data from 19 prospective studies totaling 1,462,958 white male and female participants between the ages of 19 and 84. Body mass index (BMI), calculated by dividing a person’s weight in kilograms by the square of their height in meters, was determined for all subjects. The participants were followed for periods that ranged from a maximum of 7 to 28 years, during which 160,087 deaths occurred.
Upon enrollment, the average BMI was 26.2. Compared with women whose body mass index was between 22.5 and 24.9, having a BMI of 25 to 29.9 was associated with a 13 percent greater risk of death over the period of follow-up. This risk rose with increasing body mass index categories, with women whose BMI was 40 to 49.9 having 2.5 times the risk of death from all causes than those with a BMI of 22.5 to 24.9. Risks among men were similar. Although a small risk of death was also observed for those whose BMI was below 20, the authors suggest that the finding was in part caused by preexisting disease.
In white adults, overweight and obesity (and possibly underweight) are associated with increased all-cause mortality. All-cause mortality is generally lowest with a BMI of 20.0 to 24.9.
de Gonzalez AB, Phil D, et al. Body-Mass Index and Mortality among 1.46 Million White Adults. 2010. N Engl J Med 363:2211-9.
To learn more and calculate your BMI, see the following link: http://www.nhlbisupport.com/bmi
Supplemental Vitamins During Breast Cancer Treatment May Reduce Mortality Risk

Nutritional supplement use during cancer treatment is currently controversial. Antioxidants may protect normal cells from oxidative damage that occurs during radiotherapy and certain chemotherapy regimens. However, the same mechanism could protect tumor cells and potentially reduce effectiveness of some cancer treatments. Recently, researchers evaluated vitamin supplement use during cancer treatment and in the first six months after breast cancer diagnosis, looking for correlations with total mortality and cancer recurrence.
A population-based prospective cohort study of 4,877 women diagnosed with invasive breast cancer was conducted between March of 2002 and April of 2006 in Shanghai, China. The women (aged 20-75) were interviewed approximately six months after diagnosis, then followed-up with later via in-person interviews.
During an average follow-up of 4.1 years, 444 deaths and 532 recurrences occurred. Vitamin use shortly after breast cancer diagnosis was associated with reduced risk of mortality and recurrence. Women who used nutritional supplements (vitamin E, vitamin C, multivitamins) had an 18% reduction in risk of mortality and a 22% reduced recurrence risk. The inverse association was found regardless of whether vitamin use was concurrent or non-concurrent with chemotherapy, but was only present among patients who did not receive radiotherapy.
Vitamin supplement use in the first six months after breast cancer diagnosis may be associated with reduced risk of mortality and recurrence. The results of this study do not support the current recommendation that all breast cancer patients should avoid use of vitamin supplements.
Nechuta S, et al. Vitamin supplement use during breast cancer treatment and survival: a prospective cohort study. Cancer Epidemiol Biomarkers Prev, 21 Dec 2010.
Healthy Eating Patterns Increase Survival Rates in Older Adults
A newly published study supports the idea that a relatively low-fat, plant-based diet increases quality of life and survival in older adults.
A report published in the January 2011 issue of the Journal of the American Dietetic Association concluded that eating healthy food really does increase survival in older adults.
Researchers analyzed data from 2,582 participants in The Health, Aging and Body Composition Study. Participants were American adults aged 70 to 79 upon enrollment. Dietary questionnaires completed during the second year after enrollment were used to identify 6 predominant dietary patterns: high-fat dairy products, meat, fried foods and alcohol, breakfast cereal, refined grains, sweets and desserts, and healthy foods. The healthy foods diet was characterized by a higher intake of low-fat dairy products, fruit, whole grains, poultry, fish and vegetables, and reduced consumption of meat, fried foods, sweets, high-calorie drinks and added fat.
During the follow-up period of up to 10 years, 739 deaths occurred in the study group. Those whose diets consisted of healthy food had a significantly lower risk of dying than those whose diets were dominated by high-fat dairy products (ice cream, cheese, whole milk), meat, fried foods and alcohol, sweets, and other desserts. Researchers found a 40 percent greater risk of dying among those who consumed relatively higher amounts of high-fat dairy products, and a 37 percent greater risk for those whose diets were characterized by a lot of sweets.
This study's findings are consistent with current guidelines to consume relatively high amounts of vegetables, fruit, whole grains, poultry, fish, and low-fat dairy products. Diets that follow this pattern appear to be associated with superior nutritional status, improved quality of life, and higher rates of survival in older adults.
Anderson AL, et al. Dietary Patterns and Survival of Older Adults. 2011. Journal of the American Dietetic Association 11(1):84-91.
A report published in the January 2011 issue of the Journal of the American Dietetic Association concluded that eating healthy food really does increase survival in older adults.
Researchers analyzed data from 2,582 participants in The Health, Aging and Body Composition Study. Participants were American adults aged 70 to 79 upon enrollment. Dietary questionnaires completed during the second year after enrollment were used to identify 6 predominant dietary patterns: high-fat dairy products, meat, fried foods and alcohol, breakfast cereal, refined grains, sweets and desserts, and healthy foods. The healthy foods diet was characterized by a higher intake of low-fat dairy products, fruit, whole grains, poultry, fish and vegetables, and reduced consumption of meat, fried foods, sweets, high-calorie drinks and added fat.
During the follow-up period of up to 10 years, 739 deaths occurred in the study group. Those whose diets consisted of healthy food had a significantly lower risk of dying than those whose diets were dominated by high-fat dairy products (ice cream, cheese, whole milk), meat, fried foods and alcohol, sweets, and other desserts. Researchers found a 40 percent greater risk of dying among those who consumed relatively higher amounts of high-fat dairy products, and a 37 percent greater risk for those whose diets were characterized by a lot of sweets.
This study's findings are consistent with current guidelines to consume relatively high amounts of vegetables, fruit, whole grains, poultry, fish, and low-fat dairy products. Diets that follow this pattern appear to be associated with superior nutritional status, improved quality of life, and higher rates of survival in older adults.
Anderson AL, et al. Dietary Patterns and Survival of Older Adults. 2011. Journal of the American Dietetic Association 11(1):84-91.
Multivitamin Supplementation May Have Positive Effects on Body Weight
New research suggests that obese individuals who use a multivitamin and mineral supplement may experience both a decrease in body weight and improved serum lipid profiles.
Obese individuals are more likely to have lower blood concentrations of most vitamins and minerals. Unfortunately, there is currently limited information on the effects of nutritional supplementation on body weight control and energy metabolism in obese adults.
In new research published in the International Journal of Obesity, scientists evaluated the effects of multivitamin/mineral supplementation on body fat, energy expenditure, and lipid profiles in obese Chinese women.
Ninety-six obese Chinese women between the ages of 18 and 55 participated in a 26-week randomized, double-blind, placebo-controlled intervention study. Subjects were divided into three groups, receiving either a multivitamin/mineral supplement (MMS), 162mg of calcium, or placebo daily. Body weight, BMI, waist circumference, fat mass, lean tissue, resting energy expenditure, blood pressure, fasting plasma glucose and serum insulin, total cholesterol, LDL and HDL cholesterol, and triglycerides were measured at the beginning and end of the study period.
After 26 weeks, the multivitamin/mineral group had significantly lower body weight, BMI, fat mass, total and LDL cholesterol, significantly higher resting energy expenditure and HDL cholesterol than individuals in the placebo group. They were also more likely to have a reduced waist circumference. The calcium group also had significantly higher HDL cholesterol and lower LDL cholesterol levels compared with the placebo group.
The results suggest that multivitamin/mineral supplementation could reduce body weight and fatness and improve serum lipid profiles in obese women, possibly through increased energy expenditure and fat oxidation.
Li Y, Wang C, Zhu K, Feng RN, and Sun CH. Effects of multivitamin and mineral supplementation on adiposity, energy expenditure and lipid profiles in obese Chinese women. 2010. Int J Obes (Lond) 34(6):1070-7.
Obese individuals are more likely to have lower blood concentrations of most vitamins and minerals. Unfortunately, there is currently limited information on the effects of nutritional supplementation on body weight control and energy metabolism in obese adults.
In new research published in the International Journal of Obesity, scientists evaluated the effects of multivitamin/mineral supplementation on body fat, energy expenditure, and lipid profiles in obese Chinese women.
Ninety-six obese Chinese women between the ages of 18 and 55 participated in a 26-week randomized, double-blind, placebo-controlled intervention study. Subjects were divided into three groups, receiving either a multivitamin/mineral supplement (MMS), 162mg of calcium, or placebo daily. Body weight, BMI, waist circumference, fat mass, lean tissue, resting energy expenditure, blood pressure, fasting plasma glucose and serum insulin, total cholesterol, LDL and HDL cholesterol, and triglycerides were measured at the beginning and end of the study period.
After 26 weeks, the multivitamin/mineral group had significantly lower body weight, BMI, fat mass, total and LDL cholesterol, significantly higher resting energy expenditure and HDL cholesterol than individuals in the placebo group. They were also more likely to have a reduced waist circumference. The calcium group also had significantly higher HDL cholesterol and lower LDL cholesterol levels compared with the placebo group.
The results suggest that multivitamin/mineral supplementation could reduce body weight and fatness and improve serum lipid profiles in obese women, possibly through increased energy expenditure and fat oxidation.
Li Y, Wang C, Zhu K, Feng RN, and Sun CH. Effects of multivitamin and mineral supplementation on adiposity, energy expenditure and lipid profiles in obese Chinese women. 2010. Int J Obes (Lond) 34(6):1070-7.
Compound From Olive Fruit Shows Heart Health Potential
New research shows portion-controlled meal replacement diets as more effective than standard diets at both initial weight loss and long-term weight maintenance in type 2 diabetics.
In a recent study, supplementing with hydroxytyrosol – a polyphenolic compound extracted from olives – correlated with higher activity levels of the enzyme arylesterase, an antioxidant biomarker, and lower levels of oxidized LDL cholesterol. Oxidized LDL is believed to be a major player in promoting atherosclerosis (the build-up of fatty plaques in arteries) and general cardiovascular disease.
Hydroxytyrosol is thought to be the main antioxidant compound in olive fruit, and it is believed to play a significant role in many of the health benefits attributed to olive oil. Previous research has linked the compound to cardiovascular benefits, typically reductions in LDL or “bad” cholesterol. Data has also suggested the compound may boost eye health and reduce the risk of macular degeneration.
Spanish researchers reported these most recent results in the British Journal of Nutrition. Twenty-two healthy volunteers between 20 and 45 years of age and with a BMI between 18 and 33 kg/m2 were recruited. Volunteers were randomly assigned to receive 10 to 15 grams per day of hydroxytyrosol-enriched sunflower oil or non-enriched sunflower oil for three weeks. The former provided a daily hydroxytyrosol dose of between 45 and 50 mg. After the initial three week period, volunteers had two weeks of no intervention before crossing over to receive the other intervention.
Results showed no changes in total, LDL, or HDL-cholesterol between the groups. However, consumption of the hydroxytyrosol-enriched sunflower oil produced significant reductions in oxidized LDL from 79.8 units per liter at the start of the study to 64.1 U/l after three weeks, compared to an increase from 72.7 to 86.4 U/l during the control phase. Furthermore, the activity of arylesterase increased from 235.2 to 448.9 U/l during the hydroxytyrosol phase, compared with an increase from 204.1 to 310.3 U/l during the control phase.
The researchers reported that although hydroxytyrosol-enriched sunflower oil did not significantly reduce LDL-cholesterol or increase HDL-cholesterol, it acted as a functional food by increasing arylesterase activity and reducing oxidized LDL. Based on these results, dietary sources of hydroxytyrosol appear to be capable of reducing certain risk factors associated with coronary artery disease.
Vazquez-Velasco M, et al. Effects of hydroxytyrosol-enriched sunflower oil consumption on CVD risk factors. 2010. Br J Nutr, ePub ahead of print. doi: 10.1017/S0007114510005015
In a recent study, supplementing with hydroxytyrosol – a polyphenolic compound extracted from olives – correlated with higher activity levels of the enzyme arylesterase, an antioxidant biomarker, and lower levels of oxidized LDL cholesterol. Oxidized LDL is believed to be a major player in promoting atherosclerosis (the build-up of fatty plaques in arteries) and general cardiovascular disease.
Hydroxytyrosol is thought to be the main antioxidant compound in olive fruit, and it is believed to play a significant role in many of the health benefits attributed to olive oil. Previous research has linked the compound to cardiovascular benefits, typically reductions in LDL or “bad” cholesterol. Data has also suggested the compound may boost eye health and reduce the risk of macular degeneration.
Spanish researchers reported these most recent results in the British Journal of Nutrition. Twenty-two healthy volunteers between 20 and 45 years of age and with a BMI between 18 and 33 kg/m2 were recruited. Volunteers were randomly assigned to receive 10 to 15 grams per day of hydroxytyrosol-enriched sunflower oil or non-enriched sunflower oil for three weeks. The former provided a daily hydroxytyrosol dose of between 45 and 50 mg. After the initial three week period, volunteers had two weeks of no intervention before crossing over to receive the other intervention.
Results showed no changes in total, LDL, or HDL-cholesterol between the groups. However, consumption of the hydroxytyrosol-enriched sunflower oil produced significant reductions in oxidized LDL from 79.8 units per liter at the start of the study to 64.1 U/l after three weeks, compared to an increase from 72.7 to 86.4 U/l during the control phase. Furthermore, the activity of arylesterase increased from 235.2 to 448.9 U/l during the hydroxytyrosol phase, compared with an increase from 204.1 to 310.3 U/l during the control phase.
The researchers reported that although hydroxytyrosol-enriched sunflower oil did not significantly reduce LDL-cholesterol or increase HDL-cholesterol, it acted as a functional food by increasing arylesterase activity and reducing oxidized LDL. Based on these results, dietary sources of hydroxytyrosol appear to be capable of reducing certain risk factors associated with coronary artery disease.
Vazquez-Velasco M, et al. Effects of hydroxytyrosol-enriched sunflower oil consumption on CVD risk factors. 2010. Br J Nutr, ePub ahead of print. doi: 10.1017/S0007114510005015
Meal Replacements Better Than Standard Diets for Weight Loss in Diabetics
New research shows portion-controlled meal replacement diets as more effective than standard diets at both initial weight loss and long-term weight maintenance in type 2 diabetics.
A recent study published in Diabetes Education compared the efficacy of a portion-controlled meal replacement diet (PCD) to a standard diet (SD) based on American Diabetes Association recommendations in achieving and maintaining weight loss.
Participants included 119 overweight men and women with type 2 diabetes and a body mass index (BMI) between 25 and 40. Subjects were randomly assigned to one of two diets (PCD or SD) that contained 75% of predicted energy needs. The diets were then followed by a maintenance phase of one year.
Weight loss at 34 weeks and weight maintenance at 86 weeks was significantly better on PCD versus SD. Approximately 40% of the PCD participants lost at least 5% of their initial weight compared with only 12% of those on the standard diet. Significant improvements in biochemical and metabolic measures were observed at 34 weeks in both groups. The ease and self-reported adherence to the diet were greater in the PCD group throughout the study.
In this study, a diet using portion-controlled meal replacements resulted in significantly greater initial weight loss and less regain after one year of maintenance than a standard, self-selected, food-based diet. As PCDs may help obese patients with type 2 diabetes adhere to a weight control program, diabetes educators should consider recommending them as part of a comprehensive approach to weight control.
Recommended healthy diet USANA RESET
Cheskin LJ, et al. Efficacy of meal replacements versus a standard food-based diet for weight loss in type 2 diabetes: a controlled clinical trial. 2008. Diabetes Educ 34(1):118-27
A recent study published in Diabetes Education compared the efficacy of a portion-controlled meal replacement diet (PCD) to a standard diet (SD) based on American Diabetes Association recommendations in achieving and maintaining weight loss.
Participants included 119 overweight men and women with type 2 diabetes and a body mass index (BMI) between 25 and 40. Subjects were randomly assigned to one of two diets (PCD or SD) that contained 75% of predicted energy needs. The diets were then followed by a maintenance phase of one year.
Weight loss at 34 weeks and weight maintenance at 86 weeks was significantly better on PCD versus SD. Approximately 40% of the PCD participants lost at least 5% of their initial weight compared with only 12% of those on the standard diet. Significant improvements in biochemical and metabolic measures were observed at 34 weeks in both groups. The ease and self-reported adherence to the diet were greater in the PCD group throughout the study.
In this study, a diet using portion-controlled meal replacements resulted in significantly greater initial weight loss and less regain after one year of maintenance than a standard, self-selected, food-based diet. As PCDs may help obese patients with type 2 diabetes adhere to a weight control program, diabetes educators should consider recommending them as part of a comprehensive approach to weight control.
Recommended healthy diet USANA RESET
Cheskin LJ, et al. Efficacy of meal replacements versus a standard food-based diet for weight loss in type 2 diabetes: a controlled clinical trial. 2008. Diabetes Educ 34(1):118-27
High Glycemic Load Diets Increase Risk of Age-Related Hearing Loss
In a recent study of adults over 50 years old, those with a high glycemic load diet had a significantly increased risk of age-related hearing loss.
Age-related hearing loss is a common disability in older adults, and nutrition may play a role in the development of this condition. Carbohydrate nutrition is thought to possibly relate to age-related hearing loss.
In a recent issue of the Journal of Nutrition, researchers sought to determine the association between glycemic index (GI) and glycemic load (GL) and age-related hearing loss.
Hearing loss was measured in 2956 participants aged 50 years or older enrolled in the Blue Mountains Hearing Study. Food frequency questionnaires were used to document intakes of carbohydrates, sugar, starch, cereal and total fiber. Australian GI values were used to calculate average GI and GL values of the diets.
A higher average dietary GI was associated with a 59% increased prevalence of any hearing loss. Participants in the highest 25% of average dietary GL intake compared with those in the lowest 25% had a 76% greater risk of developing hearing loss. Higher carbohydrate and sugar intakes were also associated with occurrence of hearing loss.
In this study group, a high-GL diet was a predictor of hearing loss, as was higher intake of total carbohydrates. It is possible that prolonged high blood glucose levels after a meal may be an underlying biological mechanism in the development of age-related hearing loss.
Gopinath B, et al. Dietary Glycemic Load Is a Predictor of Age-Related Hearing Loss in Older Adults. 2010. J Nutr 140(12):2207-12.
Age-related hearing loss is a common disability in older adults, and nutrition may play a role in the development of this condition. Carbohydrate nutrition is thought to possibly relate to age-related hearing loss.
In a recent issue of the Journal of Nutrition, researchers sought to determine the association between glycemic index (GI) and glycemic load (GL) and age-related hearing loss.
Hearing loss was measured in 2956 participants aged 50 years or older enrolled in the Blue Mountains Hearing Study. Food frequency questionnaires were used to document intakes of carbohydrates, sugar, starch, cereal and total fiber. Australian GI values were used to calculate average GI and GL values of the diets.
A higher average dietary GI was associated with a 59% increased prevalence of any hearing loss. Participants in the highest 25% of average dietary GL intake compared with those in the lowest 25% had a 76% greater risk of developing hearing loss. Higher carbohydrate and sugar intakes were also associated with occurrence of hearing loss.
In this study group, a high-GL diet was a predictor of hearing loss, as was higher intake of total carbohydrates. It is possible that prolonged high blood glucose levels after a meal may be an underlying biological mechanism in the development of age-related hearing loss.
Gopinath B, et al. Dietary Glycemic Load Is a Predictor of Age-Related Hearing Loss in Older Adults. 2010. J Nutr 140(12):2207-12.
High Protein, Low-Glycemic Diets Better at Maintaining Weight Loss

A recent study in the New England Journal of Medicine reports that a diet relatively high in protein and low in refined carbohydrates (low-glycemic) is more successful than other diets at maintaining weight loss.
Researchers enrolled overweight adults from eight European countries who had lost at least 8% of their initial body weight with a low-calorie diet. Participants were randomly assigned to one of five diets to prevent weight regain over a 26-week period: a low-protein and low-GI (glycemic index) diet, a low-protein and high-GI diet, a high-protein and low-GI diet, a high-protein and high-GI diet, or a control diet based on the current European dietary recommendations. The high protein diet provided 25 percent of calories in the form of protein, while the low protein diet consisted of 13 percent protein.
Five hundred forty-eight subjects completed six months on the assigned diets. In the analysis of participants who completed the study, only the low-protein/high-GI diet was associated with subsequent significant weight regain (1.67 kg, or 3.6 lbs) by the end of the dietary intervention. Weight regain was less in those who consumed high protein compared to low protein and in low-GI diets compared to high-GI diets. High-GI foods include white flour, white rice, and other refined carbohydrates.
This study shows that a modest increase in protein content and a modest reduction in glycemic index can lead to an improvement in compliance and maintenance of weight loss.
Larsen TM, et al. Diets with High or Low Protein Content and Glycemic Index for Weight-Loss Maintenance. 2010. N Engl J Med 363:2102-13.
Low Vitamin D Levels May Increase Heart Disease Risk

A study published in the journal Circulation showed that low levels of vitamin D may increase the risk of cardiovascular events, including heart attack, heart failure, or stroke. Individuals with both hypertension and low vitamin D levels had nearly double the risk of cardiovascular problems.
Interest in vitamin D has been increasing in recent months with a growing number of studies linking the vitamin to protection against osteoporosis and certain cancers. There is also evidence that a higher intake of vitamin D may be helpful with regard to high blood pressure, fibromyalgia, diabetes mellitus, multiple sclerosis, and rheumatoid arthritis
In a population-based study, researchers used data from 1739 participants in the Framingham Offspring Study to study the relationship between vitamin D levels and cardiovascular health risk. Although vitamin D levels above 30 ng/mL are considered optimal for bone metabolism, only 10 percent of the participants had levels in this range. In fact, 28 percent had blood levels lower than 15 ng/mL. Participants with levels below 15 ng/mL had a 62 percent greater chance to develop cardiovascular events than those with higher levels. People with low vitamin D levels and high blood pressure (> 140/90 mmHg), were found to have double the risk of cardiovascular problems compared to people with normal blood pressure and vitamin D levels.
Vitamin D is produced in the skin on exposure to UVB radiation (sunlight) and obtained in the diet from foods like oily fish, egg yolk, and liver. Recent studies have shown, however, that sunshine levels in some northern countries are so weak during the winter months that the human body makes little to no vitamin D, leading to widespread deficiencies. In addition, increased skin pigmentation also reduces the effect of UVB radiation, meaning darker skinned people are at greater risk.
The results from this study raise the possibility that treating vitamin D deficiency, by supplementation and/or lifestyle measures, could reduce the risk of cardiovascular events.
Wang TJ, et al. Vitamin D Deficiency and Risk of Cardiovascular Disease. 2008. Circulation 117(4):503-11
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