Antioxidant Supplementation May Improve Fertility in Men

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.

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

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.

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.

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.

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.

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.

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.

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.

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

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.

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.

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.

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

Pregnancy Complications may be Related to Low Vitamin D Levels

Early-onset severe preeclampsia occurs in roughly 2 to 3 percent of pregnancies, and it contributes to about 15 percent of preterm births in the U.S. each year. New research shows that pregnant women with low vitamin D levels are at higher risk for this condition.

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

In a recent study, lower Magnesium levels correlated with an increased number of metabolic syndrome risk factors.

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

According to a new research study published in the American Journal of Epidemiology, increased blood levels of vitamin D may reduce the risk of colorectal cancer by up to 40 percent.

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

Type 2 diabetes prevalence is rising in Asian countries. New research indicates that increased magnesium intake may reduce the risk of type 2 diabetes in Japanese adults.

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

High dietary fiber intake, especially from a variety of sources, is related to a reduction in many cardiovascular disease risk factors.

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.