- Experts try to calm the angry AI, w Elon Musk
- Neil Oliver: ‘Don’t be fooled into thinking this disaster movie is coming to an end’ (11:25)
- The TRUTH about IVERMECTIN (13:00)
- Liz Question
Greater niacin intake linked with lower mortality risk among cancer patients during 15-year period
First People’s Hospital in China, November 21 2022.
A study reported in BMC Cancer found that men and women with cancer who consumed a higher amount of niacin (vitamin B3) from food or supplements had a lower risk of dying from the disease during a 15-year follow-up period than patients with lower consumption.
Researchers analyzed data from 3,504 cancer patients who participated in the National Health and Nutrition Examination Surveys (NHANES) between 1999 and 2014.
Among participants whose niacin intake from food was among the top 25%, the adjusted risk of mortality from all causes was 27% lower, and the risk of dying from cancer was 49% lower during follow-up compared with participants whose intake was among the lowest 25%. Each 10 mg per day increase in dietary niacin was associated with an adjusted 11% lower risk of all-cause mortality and a 19% reduction in the risk of cancer mortality.
Total daily niacin intake was 76.4 mg per day among participants who reported using niacin supplements compared to 21.4 mg per day among those who did not supplement. Cancer mortality was 52% lower among those who supplemented with niacin versus unsupplemented participants.
“Our study found that higher intake of dietary niacin was associated with lower risk of mortality from all-causes and cancer mortality,” Hongyan Ying Taizhou of First People’s Hospital in China and colleagues concluded. “The consumption of niacin had a dose-effect relationship for all-cause mortality, but not for cancer mortality. This conclusion was verified by the data of supplemental niacin consumption.”
Study: Antioxidant flavonols linked to slower memory decline
Rush University Medical Center, November 22, 2022
People who eat or drink more foods with antioxidant flavonols, which are found in several fruits and vegetables as well as tea and wine, may have a slower rate of memory decline, according to a study published in Neurology.
“It’s exciting that our study shows making specific diet choices may lead to a slower rate of cognitive decline,” said study author Thomas M. Holland, MD, MS of Rush University Medical Center in Chicago. “Something as simple as eating more fruits and vegetables and drinking more tea is an easy way for people to take an active role in maintaining their brain health.”
The study involved 961 people with an average age of 81 without dementia. They filled out a questionnaire each year on how often they ate certain foods. They also completed annual cognitive and memory tests including recalling lists of words, remembering numbers and putting them in the correct order. They were also asked about other factors, such as their level of education, how much time they spent doing physical activities and how much time they spent doing mentally engaging activities such as reading and playing games. They were followed for an average of seven years.
The people were divided into five equal groups based on the amount of flavonols they had in their diet. While the average amount of flavonol intake in US adults is about 16 to 20 milligrams (mg) per day, the study population had an average dietary intake of total flavonols of approximately 10 mg per day. The lowest group had an intake of about 5 mg per day and the highest group consumed an average of 15 mg per day; which is equivalent to about one cup of dark leafy greens.
After adjusting for other factors researchers found that the cognitive score of people who had the highest intake of flavonols declined at a rate of 0.4 units per decade more slowly than people whose had the lowest intake. Holland noted this is probably due to the inherent antioxidant and anti-inflammatory properties of flavonols.
The study also broke the flavonol class down into the four constituents: kaempferol, quercetin, myricetin and isorhamnetin. The top food contributors for each category were: kale, beans, tea, spinach and broccoli for kaempferol; tomatoes, kale, apples and tea for quercetin; tea, wine, kale, oranges and tomatoes for myricetin; and pears, olive oil, wine and tomato sauce for isorhamnetin.
People who had the highest intake of kaempferol had a 0.4 units per decade slower rate of cognitive decline compared to those in the lowest group. Those with the highest intake of quercetin had a 0.2 units per decade slower rate of cognitive decline compared to those in the lowest group. And people with the highest intake of myricetin had a 0.3 units per decade slower rate of cognitive decline compared to those in the lowest group. Dietary isorhamnetin was not tied to global cognition.
Examining how poor diet damages blood vessels
Leipzig University & Helmholtz Institute for Metabolic, Obesity and Vascular Research (Germany), November 21, 2022
A research team led by Bilal Sheikh from the Helmholtz Institute for Metabolic, Obesity and Vascular Research (HI-MAG) and Leipzig University’s Faculty of Medicine investigated how obesity impacts blood vessels’ structure at a molecular level.
The team’s research, now published in Nature Metabolism, illustrates that metabolic disease affects blood vessels in different organs of our body in a unique way. For instance, blood vessels in the liver and fat tissue struggle to process the excess lipids, kidney vessels develop metabolic dysfunction, lung vessels become highly inflammatory, and transport across the brain vessels is defective.
“As vascular dysfunction drives all major pathologies, from heart failure to atherosclerosis and neurodegeneration, our research shows how bad eating habits molecularly promote the development of diverse diseases,” explains Dr. Olga Bondareva, the first author of the study.
“We want to elucidate molecular mechanisms of obesity in order to be able to offer patients tailor-made therapies in the future,” adds HI-MAG director Professor Matthias Blüher. Blüher has been conducting research on morbid obesity at Leipzig University for years. The present study also involves scientists from Leipzig who work in the fields of cardiology and laboratory medicine.
The researchers then asked whether a healthy diet could reduce the disease-causing molecular signatures induced by a bad diet. Their results show that a healthy diet can indeed improve the molecular health of blood vessels, albeit only partially. For instance, the blood vessels in the liver recovered nearly completely, but blood vessels in the kidneys retained the disease signature, despite a healthy diet and significant weight loss. This means that some of our blood vessels can develop a “memory” of metabolic disease, which is difficult to reverse.
Lab mice fed processed food found to fare worse against flu than those eating grains
University of Sydney & Shenzhen University School of Medicine (China), November 21, 2022
A team of researchers at the University of Sydney working with a colleague from Shenzhen University School of Medicine has found that lab mice are more likely to survive a flu infection if they are fed grain-based foods rather than processed food. The paper is published in Cell Reports.
In recent years, medical researchers have reported evidence that diet plays a larger role in illness recovery than was thought. Some studies have shown, for example, that caloric density and the concentration of nutrients consumed while recovering from an infection can have a major impact on the severity of the infection. In this new effort, the researchers found evidence suggesting that other characteristics of food can also play a role in illness recovery, at least in mice.
In this new effort, the researchers were studying how mammals such as mice fight off influenza infections. As part of that effort, they inadvertently fed two groups of lab mice slightly different meals that were thought to be equivalent in nutritional value and hence unlikely to have an impact on disease recovery. More specifically, they fed one group of mice a diet consisting mostly of grains. The other mice were fed a highly processed diet.
Both groups were subsequently infected with the influenza virus and were kept on the same diets they had prior to being infected. The researchers note that prior studies had shown that mice fed either diet when not battling an infection displayed little difference in health or behavior. But when infected with influenza, the researchers found that all of those fed the highly processed diet died. They also found that those fed the highly processed diet failed to regain weight lost due to the illness. In sharp contrast, all of the mice on the grain-based diet began regaining weight within 10 days of initial infection, and all of them recovered.
The researchers note that the difference in survival was not due to differences in an immune response, but was instead due to recovery issues. They note that the mice on the highly processed food diet ate less than those given grains and wound up getting less nutrients.
Study: Olive Leaf Extract as Effective as Typical Diabetes Drugs
University of Auckland (New Zealand), November 17, 2022
Researchers from the University of Auckland have discovered that olive leaf extract has the ability to decrease insulin resistance and increase the production of insulin by the pancreas. This is one of the main problems that most diabetes patients suffer from – the lack of proper insulin balance in the body.
To test olive leaf extract’s effects on diabetes, the researchers conducted a randomized, double-blinded and placebo-controlled clinical study dividing 46 overweight men into two groups. One of the groups received olive leaf extract, while the other group was given a placebo. The olive leaf extract was standardized to contain its active ingredients – oleuropein and hydroxytyrosol.
After six weeks to allow the men’s bodies to return to their ‘normal levels,’ the groups were switched. The original placebo group then received the olive leaf extract, and vice versa. None of the men knew which group they were in at which time.
The researchers found that the olive leaf extract lowered insulin resistance by an average of 15% and increased the productivity of the pancreas’ beta cells – which produce insulin – by 28%.
The researchers concluded: “Supplementation with olive leaf polyphenols for 12 weeks significantly improved insulin sensitivity and pancreatic β-cell secretory capacity in overweight middle-aged men at risk of developing the metabolic syndrome.”
This research also showed that olive leaf could possibly effectively treat both Diabetes 1 and Diabetes type 2. In addition, the olive leaf extract would likely help individuals with type 2 Diabetes the most.
Researchers also found that olive leaf extract may be just as effective as conventional drugs. They stated:
“Hence, compared to these drugs that only improve insulin secretion, olive leaf extract improves both insulin sensitivity and pancreatic β-cell secretory capacity. Remarkably, the observed effects of olive leaf extract supplementation in our study population is comparable to common diabetic therapeutics (particularly metformin)…”
Common Painkillers Like Ibuprofen And Naproxen Can Make Arthritis Inflammation Even Worse
University of California-San Francisco, November 20, 2022
Common painkillers can make the misery of osteoarthritis even worse, a new study warns.
Ibuprofen, naproxen, and diclofenac are among the many drugs for relieving aching joints. However, researchers say they may aggravate inflammation of the knee over time. They belong to a class of medications known as NSAIDS, or non-steroidal anti-inflammatory drugs. The study, based on a review of over 1,000 patients, is one of the first to investigate their long-term effects.
“NSAIDs are frequently used to treat pain, but it is still an open discussion of how NSAID use influences outcomes for osteoarthritis patients. In particular, the impact of NSAIDs on synovitis, or the inflammation of the membrane lining the joint, has never been analyzed using MRI-based structural biomarkers.”
The team found no benefit in 277 patients with moderate to severe osteoarthritis who also engaged in sustained NSAID use. In fact, joint inflammation and cartilage quality got worse over the next four years compared to a group of 793 controls who did not take the drugs.
Dr. Luitjens and her colleagues looked at the link between NSAIDs and synovitis and assessed how the therapy impacted joint structure over time.
“Synovitis mediates development and progression of osteoarthritis and may be a therapeutic target,” Dr. Luitjens continues. “Therefore, the goal of our study was to analyze whether NSAID treatment influences the development or progression of synovitis and to investigate whether cartilage imaging biomarkers, which reflect changes in osteoarthritis, are impacted by NSAID treatment.”
“In this large group of participants, we were able to show that there were no protective mechanisms from NSAIDs in reducing inflammation or slowing down progression of osteoarthritis of the knee joint,” the study author reports. “The use of NSAIDs for their anti-inflammatory function has been frequently propagated in patients with osteoarthritis in recent years and should be revisited, since a positive impact on joint inflammation could not be demonstrated.”