Fitness Factoids Volume 6
l-Carnitine and TMAO Linked to the Development of Heart
Disease
A recent study published in Nature Medicine suggests that there may be a connection between l-carnitine, TMAO, and insufficient gut bacteria in the development of arterial plaques. The study, conducted by the Cleveland Clinic in Ohio, gave the nutrient l-carnitine — found in red meat and dairy products — to 77 volunteers, including 26 who were vegans or vegetarians. One committed vegan even agreed to eat a 200-gram sirloin steak. Tests showed that consuming l-carnitine increased blood levels of trimethylamine-N-oxide (TMAO), a compound that, evidence suggests, can alter the metabolism of cholesterol and slow the removal of cholesterol that accumulates on arteries' walls. Research suggests that a regular diet of meat probably encourages the growth of bacteria that can turn l-carnitine into TMAO. By itself, the nutrient didn’t seem to make a difference. However, people who had high levels of both l-carnitine and TMAO were prime targets for heart disease, further evidence that it’s the bacterial alchemy — not the l-carnitine alone — that poses the real threat.
http://www.scientificamerican.com/article.cfm?id=red-meat-clogs-arteries-bacteria
EGCG May Disrupt a Key Step of Alzheimer’s Disease Pathways
The Journal of Biological Chemistry published findings on the effects of EGCG on Alzheimer’s disease. Researchers at the University of Leeds found they were able to disrupt the disease pathway using purified extracts of EGCG from green tea and resveratrol from red wine. Alzheimer’s is characterized by a build-up of amyloid protein tangles in the brain. These amyloid oligomers latch onto the surface of neurons by attaching to proteins on the cell surface. The researchers formed amyloid oligomers in a test tube and added them to cultures of human and animal neurons. When the team added the extracts from red wine and green tea, the amyloid balls became distorted in shape and could no longer disrupt cell function. Although more research is needed to determine trigger neuronal cell death, it certainly provides hope for the potential development of drugs that will ultimately become viable treatment options.
http://www.labnews.co.uk/news/alzheimer%E2%80%99s-hope-in-form-of-wine-and-tea/
Food Industry’s Overuse of Salt Contributes to Nea
rly 100,000 Deaths Each Year
The online edition of The British Medical Journal recently released a study that stated “ a 50% reduction in salt intake could prevent approximately 100,00 deaths from heart attack and stroke in the United States each year.” Results from the controlled study — which measured the blood pressures of 3,000 adults who dramatically curbed their salt intake over the course of a month — indicated an average five point drop in systolic blood pressure, confirming similar findings previously published in the Journal. “Eighty percent of the salt that we eat is added by the food industry,” study author and professor of cardiovascular medicine Graham MacGregor told FoxNews.com. Those numbers are borne out by CDC data showing that the vast majority of salt consumption derives from processed foods. While it’s no secret that heart disease and obesity have reached epidemic proportions, thousands of needless deaths are occurring each year from a blatant disregard for our health by the food industry. Changes in food production and food safety have been long overdue, we can only hope that as evidence continues to mount against the food industry that we’ll live to see a time where our health takes priority over profit.
http://thinkprogress.org/health/2013/04/05/1827821/food-industry-salt/?mobile=nc
High Mercury Levels Associated w
ith Increased Risk for Diabetes
A new study done by the Indiana University School of Public Health high levels of mercury exposure in young adults increased their risk for type 2 diabetes by 65% later in life. The study, which involved 3,875 men and women, established the link between mercury levels and type 2 diabetes risk after controlling for lifestyle and other dietary factors such as magnesium and omega-3 polyunsaturated fatty acids, which could counter the effects of the mercury. Authors wrote in the study "In the current study, the association between mercury exposure and diabetes incidence was substantially strengthened after controlling for intake of omega-3 and magnesium." Findings point to the importance to selecting fish with lower levels of mercury such as salmon and catfish while avoiding fish containing higher levels of mercury such as shark and swordfish.
http://www.sciencedaily.com/releases/2013/04/130407211547.htm
The Damaging Effects of Food
The Johns Hopkins Kimmel Cancer Ce
nter recently conducted a study in which they tested the potentially harmful effects of foods and flavorings on the DNA of cells. They found that liquid smoke flavoring, black and green teas and coffee activated the highest levels of a cancer-linked gene called p53. The p53 gene becomes activated when DNA is damaged. Subsequently the higher the level of DNA damaged, the more p53 becomes activated. Scientists used a test for p53 activity, which makes a fluorescent compound that "glows" when p53 is activated, the scientists mixed dilutions of the food products and flavorings with human cells and grew them in laboratory dishes for 18 hours. Measuring and comparing p53 activity with baseline levels, the scientists found that liquid smoke flavoring, black and green teas and coffee showed up to nearly 30-fold increases in p53 activity. Researcher Scott Kern cautioned that his studies do not suggest people should stop using tea, coffee or flavorings, but do suggest the need for further research.
http://www.medicalnewstoday.com/releases/258397.php
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