Journal of The American Medical Association Announces Recommendation that All Adults Should Take Vitamins

July 2002 -- In a landmark article published June 19, 2002, The Journal of The American Medical Association (JAMA) announced that all adults should take vitamin supplements to help prevent chronic diseases.

Clinical Applications

Robert H. Fletcher, MD,MSc; Kathleen M. Fairfield, MD,DrPH
JAMA. 2002;287:3127-3129.

Vitamin deficiency syndromes such as scurvy and beriberi are uncommon in Western societies. However, suboptimal intake of some vitamins, above levels causing classic vitamin deficiency, is a risk factor for chronic diseases and common in the general population, especially the elderly. Suboptimal folic acid levels, along with suboptimal levels of vitamins B6 and B12, are a risk factor for cardiovascular disease, neural tube defects, and colon and breast cancer; low levels of vitamin D contribute to osteopenia and fractures; and low levels of the antioxidant vitamins (vitamins A, E, and C) may increase risk for several chronic diseases. Most people do not consume an optimal amount of all vitamins by diet alone. Pending strong evidence of effectiveness from randomized trials, it appears prudent for all adults to take vitamin supplements. The evidence base for tailoring the contents of multivitamins to specific characteristics of patients such as age, sex, and physical activity and for testing vitamin levels to guide specific supplementation practices is limited. Physicians should make specific efforts to learn about their patients' use of vitamins to ensure that they are taking vitamins they should, such as folate supplementation for women in the childbearing years, and avoiding dangerous practices such as high doses of vitamin A during pregnancy or massive doses of fat-soluble vitamins at any age.


Author Affiliations: Department of Ambulatory Care and Prevention, Harvard Medical School/Harvard Pilgrim Health Care, and Department of Epidemiology, Harvard School of Public Health (Dr Fletcher); Division of General Medicine and Primary Care, Beth Israel Deaconess Medical Center, and Channing Laboratory, Department of Medicine, Brigham and Women's Hospital, Harvard Medical School (Dr Fairfield), Boston, Mass.



How should adults who haven't been taking vitamins choose the right ones for them?

The Dietary Supplement Information Bureau (DSIB), a non-profit information resource created specifically to provide consumers with scientifically accurate, up-to-date information, offers some practical advice. According to Dr. Jeffrey Blumberg, a member of the DSIB Scientific Advisory Board and a nutrition scientist who is an authority on disease prevention through vitamin supplementation, here are some guidelines for choosing vitamins:

• The JAMA study recommends multivitamins for all adults. Choose one that contains minerals as well as vitamins.
• Read the ingredients panel carefully. Your goal is to come as close as possible to the RDA, which is the minimum daily requirement of each vitamin and mineral your body needs.
• Remember to take your vitamins every day, preferably with meals. Taking them only occasionally, or seasonally, will not be as effective.
• You also may need other supplements to achieve the minimum daily requirement of certain vitamins and minerals (calcium, for example) beyond the amount contained in any multivitamin. Read directions carefully.
• Check the expiration date on the bottle. Reliable companies all list them.
• Consider formulations made specifically for your age group and life stage. There are multivitamins designed for children, for adults, for seniors, and for pregnant women.
• Select a brand name you trust. Your health care professional can provide advice on brands.

Much more detailed information can be found on The Dietary Supplement Information Bureau's Web site, which provides medically and scientifically accurate, up-to-date information to consumers and does not sell any product. The Web site can be found at: http://www.supplementinfo.org.

The Dietary Supplement Information Bureau(TM) (DSIB (TM)) is a national non-profit organization created to provide accurate information to consumers and to the professional healthcare community about vitamins, minerals, herbs and other supplements for the purpose of improving quality of life through better health.

The DSIB (TM) Scientific Advisory Board oversees the development and dissemination of all information with IMAGINutrition, Inc. (http://www.imaginutrition.com), a nutrition technology innovation and research think tank based in Laguna Niguel, CA. IMAGINutrition collaborates with academic research centers on clinical trials using dietary supplements and regularly collects, analyzes, and disseminates the latest research on dietary supplements.

For more information about the DSIB(TM) or dietary supplements, visit the DSIB(TM) Web site at http://www.supplementinfo.org.

More Support for Vitamins!

Consistent use of multivitamins and other key supplements can promote good health and help prevent disease, according to a new report released from the Council for Responsible Nutrition. The report found that ongoing use of multivitamins and other supplements (like calcium or folic acid) can have a demonstrable impact on health. Read Research Documents Benefits of Vitamins and Supplements.

Source: PR Newswire

http://jama.ama-assn.org/cgi/content/abstract/287/23/

Why you need Supplements

Cancer an Overview : Risk Factors

Doctors often cannot explain why one person develops cancer and another does not. But research shows that certain risk factors increase the chance that a person will develop cancer. These are the most common risk factors for cancer: Growing older Tobacco Sunlight Ionizing radiation Certain chemicals and other substances Some viruses and bacteria Certain hormones Family history of cancer Alcohol Poor diet, lack of physical activity, or being overweight Many of these risk factors can be avoided. Others, such as family history, cannot be avoided. People can help protect themselves by staying away from known risk factors whenever possible. If you think you may be at risk for cancer, you should discuss this concern with your doctor. You may want to ask about reducing your risk and about a schedule for checkups. Over time, several factors may act together to cause normal cells to become cancerous. When thinking about your risk of getting cancer, these are some things to keep in mind: Not everything causes cancer. Cancer is not caused by an injury, such as a bump or bruise. Cancer is not contagious. Although being infected with certain viruses or bacteria may increase the risk of some types of cancer, no one can "catch" cancer from another person. Having one or more risk factors does not mean that you will get cancer. Most people who have risk factors never develop cancer. Some people are more sensitive than others to the known risk factors. The sections below have more detailed information about the most common risk factors for cancer. You also may want to read the NCI booklet Cancer and the Environment. Growing Older The most important risk factor for cancer is growing older. Most cancers occur in people over the age of 65. But people of all ages, including children, can get cancer, too. Tobacco Tobacco use is the most preventable cause of death. Each year, more than 180,000 Americans die from cancer that is related to tobacco use. Using tobacco products or regularly being around tobacco smoke (environmental or secondhand smoke) increases the risk of cancer. Smokers are more likely than nonsmokers to develop cancer of the lung, larynx (voice box), mouth, esophagus, bladder, kidney, throat, stomach, pancreas, or cervix. They also are more likely to develop acute myeloid leukemia (cancer that starts in blood cells). People who use smokeless tobacco (snuff or chewing tobacco) are at increased risk of cancer of the mouth. Quitting is important for anyone who uses tobacco - even people who have used it for many years. The risk of cancer for people who quit is lower than the risk for people who continue to use tobacco. (But the risk of cancer is generally lowest among those who never used tobacco.) Also, for people who have already had cancer, quitting may reduce the chance of getting another cancer. There are many resources to help people stop using tobacco: · Staff at the NCI's Smoking Quitline (1-877-44U-QUIT) and at LiveHelp (click on "Need Help?" at http://www.cancer.gov) can talk with you about ways to quit smoking and about groups that help smokers who want to quit. Groups may offer counseling in person or by telephone. · A Federal Government Web site, http://www.smokefree.gov, has an online guide to quitting smoking and a list of other resources. · Doctors and dentists can help their patients find local programs or trained professionals who help people stop using tobacco. · Doctors and dentists can suggest medicine or nicotine replacement therapy, such as a patch, gum, lozenge, nasal spray, or inhaler. Sunlight Ultraviolet (UV) radiation comes from the sun, sunlamps, and tanning booths. It causes early aging of the skin and skin damage that can lead to skin cancer. Doctors encourage people of all ages to limit their time in the sun and to avoid other sources of UV radiation: It is best to avoid the midday sun (from mid-morning to late afternoon) whenever possible. You also should protect yourself from UV radiation reflected by sand, water, snow, and ice. UV radiation can penetrate light clothing, windshields, and windows. Wear long sleeves, long pants, a hat with a wide brim, and sunglasses with lenses that absorb UV. Use sunscreen. Sunscreen may help prevent skin cancer, especially sunscreen with a sun protection factor (SPF) of at least 15. But sunscreens cannot replace avoiding the sun and wearing clothing to protect the skin. Stay away from sunlamps and tanning booths. They are no safer than sunlight. Protect yourself from the sun. Ionizing Radiation Ionizing radiation can cause cell damage that leads to cancer. This kind of radiation comes from rays that enter the Earth's atmosphere from outer space, radioactive fallout, radon gas, x-rays, and other sources. Radioactive fallout can come from accidents at nuclear power plants or from the production, testing, or use of atomic weapons. People exposed to fallout may have an increased risk of cancer, especially leukemia and cancers of the thyroid, breast, lung, and stomach. Radon is a radioactive gas that you cannot see, smell, or taste. It forms in soil and rocks. People who work in mines may be exposed to radon. In some parts of the country, radon is found in houses. People exposed to radon are at increased risk of lung cancer. Medical procedures are a common source of radiation: Doctors use radiation (low-dose x-rays) to take pictures of the inside of the body. These pictures help to diagnose broken bones and other problems. Doctors use radiation therapy (high-dose radiation from large machines or from radioactive substances) to treat cancer. The risk of cancer from low-dose x-rays is extremely small. The risk from radiation therapy is slightly higher. For both, the benefit nearly always outweighs the small risk. You should talk with your doctor if you are concerned that you may be at risk for cancer due to radiation. If you live in a part of the country that has radon, you may wish to test your home for high levels of the gas. The home radon test is easy to use and inexpensive. Most hardware stores sell the test kit. You should talk with your doctor or dentist about the need for each x-ray. You should also ask about shields to protect parts of the body that are not in the picture. Cancer patients may want to talk with their doctor about how radiation treatment could increase their risk of a second cancer later on. Certain Chemicals and Other Substances People who have certain jobs (such as painters, construction workers, and those in the chemical industry) have an increased risk of cancer. Many studies have shown that exposure to asbestos, benzene, benzidine, cadmium, nickel, or vinyl chloride in the workplace can cause cancer. Follow instructions and safety tips to avoid or reduce contact with harmful substances both at work and at home. Although the risk is highest for workers with years of exposure, it makes sense to be careful at home when handling pesticides, used engine oil, paint, solvents, and other chemicals. Some Viruses and Bacteria Being infected with certain viruses or bacteria may increase the risk of developing cancer: Human papillomaviruses (HPVs): HPV infection is the main cause of cervical cancer. It also may be a risk factor for other types of cancer. Hepatitis B and hepatitis C viruses: Liver cancer can develop after many years of infection with hepatitis B or hepatitis C. Human T-cell leukemia/lymphoma virus (HTLV-1): Infection with HTLV-1 increases a person's risk of lymphoma and leukemia. Human immunodeficiency virus (HIV): HIV is the virus that causes AIDS. People who have HIV infection are at greater risk of cancer, such as lymphoma and a rare cancer called Kaposi's sarcoma. Epstein-Barr virus (EBV): Infection with EBV has been linked to an increased risk of lymphoma. Human herpesvirus 8 (HHV8): This virus is a risk factor for Kaposi's sarcoma. Helicobacter pylori : This bacterium can cause stomach ulcers. It also can cause stomach cancer and lymphoma in the stomach lining. Do not have unprotected sex or share needles. You can get an HPV infection by having sex with someone who is infected. You can get hepatitis B, hepatitis C, or HIV infection from having unprotected sex or sharing needles with someone who is infected. You may want to consider getting the vaccine that prevents hepatitis B infection. Health care workers and others who come into contact with other people's blood should ask their doctor about this vaccine. If you think you may be at risk for HIV or hepatitis infection, ask your doctor about being tested. These infections may not cause symptoms, but blood tests can show whether the virus is present. If so, the doctor may suggest treatment. Also, the doctor can tell you how to avoid infecting other people. If you have stomach problems, see a doctor. Infection with H. pylori can be detected and treated. Certain Hormones Doctors may recommend hormones (estrogen alone or estrogen along with progestin) to help control problems (such as hot flashes, vaginal dryness, and thinning bones) that may occur during menopause. However, studies show that menopausal hormone therapy can cause serious side effects. Hormones may increase the risk of breast cancer, heart attack, stroke, or blood clots. A woman considering menopausal hormone therapy should discuss the possible risks and benefits with her doctor. Diethylstilbestrol (DES), a form of estrogen, was given to some pregnant women in the United States between about 1940 and 1971. Women who took DES during pregnancy may have a slightly higher risk of developing breast cancer. Their daughters have an increased risk of developing a rare type of cancer of the cervix. The possible effects on their sons are under study. Women who believe they took DES and daughters who may have been exposed to DES before birth should talk with their doctor about having checkups. Family History of Cancer Most cancers develop because of changes (mutations) in genes. A normal cell may become a cancer cell after a series of gene changes occur. Tobacco use, certain viruses, or other factors in a person's lifestyle or environment can cause such changes in certain types of cells. Some gene changes that increase the risk of cancer are passed from parent to child. These changes are present at birth in all cells of the body. It is uncommon for cancer to run in a family. However, certain types of cancer do occur more often in some families than in the rest of the population. For example, melanoma and cancers of the breast, ovary, prostate, and colon sometimes run in families. Several cases of the same cancer type in a family may be linked to inherited gene changes, which may increase the chance of developing cancers. However, environmental factors may also be involved. Most of the time, multiple cases of cancer in a family are just a matter of chance. If you think you may have a pattern of a certain type of cancer in your family, you may want to talk to your doctor. Your doctor may suggest ways to try to reduce your risk of cancer. Your doctor also may suggest exams that can detect cancer early. You may want to ask your doctor about genetic testing. These tests can check for certain inherited gene changes that increase the chance of developing cancer. But inheriting a gene change does not mean that you will definitely develop cancer. It means that you have an increased chance of developing the disease. Alcohol Having more than two drinks each day for many years may increase the chance of developing cancers of the mouth, throat, esophagus, larynx, liver, and breast. The risk increases with the amount of alcohol that a person drinks. For most of these cancers, the risk is higher for a drinker who uses tobacco. Doctors advise people who drink to do so in moderation. Drinking in moderation means no more than one drink per day for women and no more than two drinks per day for men. Poor Diet, Lack of Physical Activity, or Being Overweight People who have a poor diet, do not have enough physical activity, or are overweight may be at increased risk of several types of cancer. For example, studies suggest that people whose diet is high in fat have an increased risk of cancers of the colon, uterus, and prostate. Lack of physical activity and being overweight are risk factors for cancers of the breast, colon, esophagus, kidney, and uterus. Choose a diet rich in fruits and vegetables. Having a healthy diet, being physically active, and maintaining a healthy weight may help reduce cancer risk. Doctors suggest the following: Eat well: A healthy diet includes plenty of foods that are high in fiber, vitamins, and minerals. This includes whole-grain breads and cereals and 5 to 9 servings of fruits and vegetables every day. Also, a healthy diet means limiting foods high in fat (such as butter, whole milk, fried foods, and red meat). Be active and maintain a healthy weigh Physical activity can help control your weight and reduce body fat. Most scientists agree that it is a good idea for an adult to have moderate physical activity (such as brisk walking) for at least 30 minutes on 5 or more days each week.

Adapted from Article by US National Cancer Institute, www.cancer.gov

Defining Cancer

Cancer is a term for diseases in which abnormal cells divide without control and can invade other tissues. Cancer cells can spread to other parts of the body through the blood and lymph systems.

Cancer is not just one disease but many diseases. There are more than 100 different types of cancer. The main categories of cancer include:

• Carcinoma - cancer that begins in the skin or in tissues that line or cover internal organs.
• Sarcoma - cancer that begins in bone, cartilage, fat, muscle, blood vessels, or other connective or supportive tissue.
• Leukemia - cancer that starts in blood-forming tissue such as the bone marrow and causes large numbers of abnormal blood cells to be produced and enter the blood.
• Lymphoma and myeloma - cancers that begin in the cells of the immune system.
• Central nervous system cancers - cancers that begin in the tissues of the brain and spinal cord.

(For definitions of other cancer-related terms, see NCI's Dictionary of Cancer Terms.)

Origins of Cancer

All cancers begin in cells, the body's basic unit of life. To understand cancer, it's helpful to know what happens when normal cells become cancer cells.

The body is made up of many types of cells. These cells grow and divide in a controlled way to produce more cells as they are needed to keep the body healthy. When cells become old or damaged, they die and are replaced with new cells.

But sometimes this orderly process goes wrong. The genetic material (DNA) of a cell can become damaged or changed, producing mutations that affect normal cell growth and division. When this happens, cells do not die when they should and new cells form when the body does not need them. The extra cells may form a mass of tissue called a tumor.

(Image from Understanding Cancer Series: Cancer.)

Not all tumors are cancerous; tumors can be benign or malignant.

• Benign tumors aren't cancerous. They can often be removed, and, in most cases, they do not come back. Cells in benign tumors do not spread to other parts of the body.
• Malignant tumors are cancerous. Cells in these tumors can invade nearby tissues and spread to other parts of the body. The spread of cancer from one part of the body to another is called metastasis.

Most cancers are named for the organ or type of cell in which they begin. For example, cancer that begins in the stomach is called stomach cancer.

Some cancers do not form tumors. For example, leukemia is a cancer of the bone marrow and blood.

Cancer Statistics

A new report from the nation's leading cancer organizations shows cancer death rates decreased on average 2.1 percent per year from 2002 through 2004, nearly twice the annual decrease of 1.1 percent per year from 1993 through 2002. (Read more about the Annual Report.)

Estimated new cases and deaths from cancer in the United States in 2007:

• New cases: 1,444,920 (does not include nonmelanoma skin cancers)
• Deaths: 559,650

NCI's Cancer Stat Fact Sheets provide frequently requested cancer statistics for a number of cancer types.

Adapted from article by National Cancer Institute of US www.cancer.gov

Effects of Grape Seed Extracts

Human case reports and results from some laboratory and animal studies appear to show that grape seed extract may help to prevent and treat heart diseases such as high blood pressure and high cholesterol. By limiting oxidation, antioxidants in grape seed extract may help prevent changes, including damage to blood vessels, that may contribute to the development of heart disease. Substances in grape seed extract may also block the effects of enzymes that process fats, including cholesterol, from the diet. Consequently, less fat may be absorbed and more may be eliminated from the body. Other research shows that grape seed extract may help to prevent or control damage to body cells that is caused by drugs, pollution, tobacco, and other toxins. While all of these studies appear promising, much more research including long-term studies in humans is needed to confirm initial findings.

Proanthocyanidins are also believed to block the deterioration of blood vessels, therefore, grape seed extract may improve conditions involving veins and arteries. It has been used to prevent, delay, and treat a condition known as chronic venous insufficiency, which occurs when valves in the veins that carry blood back to the heart are weak or damaged. The blood that collects in the veins of the legs can lead to varicose veins, spider veins, or sores on the legs. Results that are more serious may include blood clots in the legs or sores that do not heal and may become infected. This blood vessel strengthening effect of grape seed extract may also help to prevent and treat hemorrhoids.

Since proanthocyanidins in grape seed extract strengthen the walls of all blood vessels, they may also help to keep damaged, stretched, or stiff blood vessels from leaking. In one area of research, grape seed extract may be effective for slowing retinopathy, the gradual break down of the retinas in the eyes, usually due to blood vessel damage. Individuals with arteriosclerosis (a build up of fatty deposits in the arteries), diabetes, or other conditions that increase the likelihood for damage to the small blood vessels in the eyes are more likely to have serious vision problems as a result of that damage. Grape seed extract may also reduce eye stress caused by bright lights. In studies of laboratory animals, it has shown some possible effectiveness in preventing cataract formation, but further study is needed to determine whether this effect may pertain to humans.

One of the polyphenols contained in grape seed extract is called resveratrol. In laboratory and animal studies, resveratrol from grape seeds has appeared to interfere with cancer cell growth and division, as well as causing some cancer cells to disintegrate faster than they would ordinarily. In addition, it may also block enzymes that prolong the survival of several cancer cell types, including skin cancer, prostate cancer, and breast cancer. As a result, tumors may either stop growing or actually shrink because higher than usual numbers of cancer cells die. Therefore, resveratrol may have direct anticancer activity. It may also increase the effectiveness and/or lower the side effects of drugs currently used for cancer chemotherapy. One possible result is that taking resveratrol during chemotherapy may allow lower doses of cancer drugs to be effective, thereby limiting the potential for debilitating side effects. A similar effect was seen in laboratory studies of grape seed extract against HIV, the virus that causes AIDS. Although the exact ways that grape seed extract may fight HIV and other viruses are not known, it is thought that grape seed extract interferes with viral multiplication, possibly by preventing viral attachment to host cells. How high doses of resveratrol and other chemicals in grape seed extract may affect normal human cells is not yet known.

Grape seed extract may also have topical uses. In preliminary research, grape seed extract appears to be moderately effective for preventing tooth decay. It is believed to delay or stop the breakdown of sugars in the mouth and also to inhibit the growth of certain oral bacteria that may play a role in forming dental cavities. In other studies, injuries to the skin of laboratory animals may have healed better when grape seed extract was applied. Through several possible effects that include promoting the regrowth of connective tissues, grape seed extract is believed to encourage faster, stronger healing with less scarring.

Oil pressed from grape seeds is used as a dietary supplement. It contains a relatively high percentage of linoleic acid, which belongs to a group of nutrients known as essential fatty acids (EFAs). The body needs EFAs to regulate activities that include heart function, insulin utilization, and mood balance. However, the body cannot produce EFAs, so they must be obtained from foods or dietary supplements. EFAs are thought to block the production of chemicals that promote the formation of deposits in the blood vessels. Consequently, blood pressure and blood cholesterol levels may be lowered and the risk of heart disease may decrease. Additional studies are needed to confirm the effects of both linoleic acid and grape seed oil for lowering the risk of heart disease.

From article by Wikipedia

http://en.wikipedia.org/wiki/Grape_seed_extract

Higher Trans Fat Levels In Blood Associated With Elevated Risk Of Heart Disease

ScienceDaily (Mar. 28, 2007) — High consumption of trans fat, found mainly in partially hydrogenated vegetable oils and widely used by the food industry, has been linked to an increased risk of coronary heart disease (CHD). New York and Philadelphia have passed measures eliminating its use in restaurants, and other cities are considering similar bans. A new study from the Harvard School of Public Health (HSPH) provides the strongest association to date between trans fat and heart disease. It found that women in the U.S. with the highest levels of trans fat in their blood had three times the risk of CHD as those with the lowest levels. The study will appear in the April 10, 2007 print issue of Circulation: Journal of the American Heart Association.

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“The strength of this study is that the amount of trans fatty acid levels was measured in blood samples from the study population. Because humans cannot synthesize trans fatty acids, the amount of trans fat in red blood cells is an excellent biomarker of trans fat intake,” said senior author Frank Hu, associate professor of nutrition and epidemiology at HSPH.

Clinical trials have shown that trans fatty acids increase LDL cholesterol and lower HDL cholesterol, making them the only class of fatty acids, which includes saturated fat, to have this dual effect. HDL (high-density lipoprotein) is considered a “good” cholesterol; LDL (low-density lipoprotein) a “bad” cholesterol.

The researchers, led by Hu and lead author Qi Sun, a graduate research assistant at HSPH, set out to test the assumption that higher trans fatty acid levels in erythrocytes—red blood cells—were associated with a higher risk of heart disease among U.S. women. Blood samples collected in 1989 and 1990 from 32,826 participants in the Brigham and Women’s Hospital-based Nurses’ Health Study were examined. During six years of follow-up, 166 cases of CHD were diagnosed and matched with 327 controls for age, smoking status, fasting status and date of blood drawing.

After adjusting for age, smoking status and other dietary and lifestyle cardiovascular risk factors, the researchers found that a higher level of trans fatty acids in red blood cells was associated with an elevated risk of CHD. The risk among women in the top quartile of trans fat levels was triple that of the lowest quartile. “Positive associations have been shown in earlier studies based on dietary data provided by the participants, but the use of biomarkers of trans fatty acids is believed to be more reliable than self-reports. This is probably the reason why we see an even stronger association between blood levels of trans fat and risk of CHD in this study,” said Sun.

“These data provide further justifications for current efforts to remove trans fat from foods and restaurant meals,” said Hu. “Trans fat intake in the U.S. is still high. Reducing trans fat intake should remain an important public health priority.”

The study was supported by the National Institutes of Health.

“A Prospective Study of Trans Fatty Acids in Erythrocytes and Risk of Coronary Heart Disease,” Qi Sun, Jing Ma, Hannia Campos, Susan E. Hankinson, JoAnn E. Manson, Meir J. Stampfer, Kathryn M. Rexrode, Walter C. Willett, Frank B. Hu, Circulation, April 10, 2007.

Adapted from materials provided by Harvard School of Public Health.

Trans Fat Leads To Weight Gain Even On Same Total Calories, Animal Study Shows

ScienceDaily (Jun. 19, 2006) — The "apple" body shape that increases the risk of diabetes and heart disease may be accelerated by eating trans fat such as partially hydrogenated vegetable oil, according to new animal research at Wake Forest University School of Medicine.

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"Diets rich in trans fat cause a redistribution of fat tissue into the abdomen and lead to a higher body weight even when the total dietary calories are controlled," said Lawrence L. Rudel, Ph.D., professor of pathology and biochemistry and head of the Lipid Sciences Research Program.

"What it says is that trans fat is worse than anticipated," Rudel said. "I was surprised."

According to the U.S. Food and Drug Administration (FDA), consumption of saturated fat, trans fat, and dietary cholesterol raises low-density lipoprotein (LDL), or "bad" cholesterol, levels, which increases the risk of coronary artery disease.

Kylie Kavanagh, D.V.M., presented the findings today at the 66th annual Scientific Sessions of the American Diabetes Association in Washington, D.C. She said that over six years, male monkeys fed a western-style diet that contains trans fat had a 7.2 percent increase in body weight, compared to a 1.8 percent increase in monkeys that ate monounsaturated fats, such as olive oil.

All that extra weight went to the abdomen, and some other body fat was redistributed to the abdomen. Computed tomography (CT) scans showed that the monkeys on the diet containing trans fats had dramatically more abdominal fat than the monkeys on the monounsaturated fat. "We measured the volume of fat using CT," Kavanagh said. "They deposited 30 percent more fat in their abdomen."

The monkeys all were given the same amount of daily calories, with 35 percent of the calories coming from fat. The amount of calories they got should only have been enough to maintain their weight, not increase it, Rudel said. "We believed they couldn't get obese because we did not give them enough calories to get fat."

One group of monkeys got 8 percent of their calories from trans fat while the other group received those calories as monounsaturated fat. The researchers said that this amount of trans fat is comparable to people who eat a lot of fried food.

"We conclude that in equivalent diets, trans fatty acid consumption increases weight gain," said Kavanagh.

Over the entire course of the study, there was a small but significant difference in weight between the two groups. "In the world of diabetes, everybody knows that just 5 percent weight loss makes enormous difference," Kavanagh said. "This little difference was biologically quite significant."

Rudel said, "The study was specifically funded to look at the role of trans fatty acids in atherosclerosis."

He said that at the time he got a grant from the National Heart, Lung and Blood Institute, there was not much evidence in the literature and no animal models that documented the hazards of trans fats, though there are data showing it was a risk factor for atherosclerosis.

Kavanagh said the six-year length of the study was equivalent to 20 years in people.

According to the FDA, trans fat is found in vegetable shortenings, some margarines, crackers, cookies, snack foods, and other foods made with or fried in partially hydrogenated oils. Unlike other fats, the majority of trans fat is formed when food manufacturers turn liquid oils into solid fats like shortening and hard margarine by adding hydrogen.

Since Jan. 1, the FDA has required the amount of trans fat to be listed in the nutrition facts panel on all foods. But the restaurant industry is exempt.

Other researchers on the American Diabetes Society report include Janice D. Wagner, Ph.D., D.V.M., John Jeffrey Carr, M.D., Kate Jones, B.S., Janet Sawyer, M.S., and Kathryn Kelly., B.S., all from Wake Forest University School of Medicine.

Adapted from materials provided by Wake Forest University Baptist Medical Center.

Trans Fatty Acids: What Are They And Why Shouldn't You Eat Them?

ScienceDaily (Sep. 24, 2003) — Just what is the skinny on those trans fatty acids that are so bad for you? Donuts, stick margarines, French fries, cookies and other tasty snacks are loaded with them. And this summer the Food and Drug Administration decreed that as of Jan. 1, 2006, manufacturers must break the trans fats category out of the total fat listing on labels.

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Chemical &Engineering News, in its Sept. 22 issue, describes the chemistry of these culprits. C&EN is the newsmagazine of the American Chemical Society, the world's largest scientific society.

In issuing its order, the FDA relied mainly on an Institute of Medicine report that concluded that consuming foods containing trans fatty acids raises LDL (bad) cholesterol and the risk of coronary heart disease, according to C&EN. The IOM recommended people keep their consumption of trans fats as low as possible, and to help consumers do this the FDA issued the labeling requirement.

What are trans fatty acids?

Unsaturated fats, found in such foods as avocados and olive and corn oils are heart healthy, but in the air they can go rancid by absorbing oxygen and then decompose, C&EN explains. Manufacturers can stop this process by bubbling hydrogen (hydrogenation) through the fat at a high temperature in the presence of a catalyst like nickel and in the absence of oxygen.

The process raises a fat's melting point, turning liquid vegetable oil into products ranging from soft margarine to solid shortening, according to the newsmagazine. When the healthful unsaturated fats are partially hydrogenated, the double bonds are rearranged, converting some to the trans configuration and shifting the double bonds along the chain. Unfortunately, this newly created trans fatty acid is an artery-clogger.

Amid the criticism of cookies, chips and other products containing trans fat, a number of companies have either developed foods without partially hydrogenated oils or have pledged to explore ways of replacing the fat. PepsiCo's Frito Lay, for example, has already eliminated trans fats from some of its products.

To access the C&EN article on trans fats, go to: http://pubs.acs.org/cen/science/8138/8138sci4.html

Adapted from materials provided by American Chemical Society.

Omega-3 Boosts Grey Matter, May Explain Improved Moods

ScienceDaily (Mar. 7, 2007) — Omega-3 fatty acids, found in fatty fish like salmon, are associated with increased grey matter volume in areas of the brain commonly linked to mood and behavior according to a University of Pittsburgh study.

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Findings will be presented today by Sarah M. Conklin, Ph.D., postdoctoral scholar at the Cardiovascular Behavioral Medicine Program in the department of psychiatry at the University of Pittsburgh, at the American Psychosomatic Society's Annual Meeting, held in Budapest, Hungary.

Animal research has shown that raising omega-3 intake leads to structural brain changes. In a separate study presented by Dr. Conklin at the society's meeting last year, Pitt researchers reported that people who had lower blood levels of omega-3 fatty acids were more likely to have a negative outlook and be more impulsive. Conversely, those with higher blood levels of omega-3s were found to be more agreeable and less likely to report mild or moderate symptoms of depression. In the study being presented today, the researchers sought to investigate if grey matter volume was proportionally related to long-chain omega-3 intake in humans, especially in areas of the brain related to mood, helping them attempt to explain the mechanisms behind the improvement in mood often associated with long-chain omega-3 intake.

Researchers interviewed 55 healthy adult participants to determine their average intake of long-chain omega-3 fatty acids. Grey matter volume was evaluated using high-resolution structural MRI. The researchers discovered that participants who had high levels of long-chain omega-3 fatty acid intake had higher volumes of grey matter in areas of the brain associated with emotional arousal and regulation -- the bilateral anterior cingulate cortex, the right amygdala and the right hippocampus.

While this finding suggests that omega-3s may promote structural improvement in areas of the brain related to mood and emotion regulation -- the same areas where grey matter is reduced in people who have mood disorders such as major depressive disorder -- investigators note that more research is needed to determine whether fish consumption actually causes changes in the brain.

Adapted from materials provided by University of Pittsburgh Schools of the Health Sciences.

Study Links Brain Fatty Acid Levels To Depression

ScienceDaily (May 25, 2005) — Bethesda, MD -- A group of researchers from Israel has discovered that rats exhibiting the signs of depression have increased levels of the omega-6 fatty acid, arachidonic acid, in their brains. The details of their findings appear in the June issue of the Journal of Lipid Research, an American Society for Biochemistry and Molecular Biology journal.

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During recent years, omega-3 fatty acids have enjoyed increased popularity as numerous studies have shown that supplementing diets with fish oil (a natural source of this polyunsaturated fatty acid) does everything from reducing the risk of heart disease to preventing arthritis. There is also evidence that depression may be associated with a dietary deficiency in omega-3 fatty acids. This "phospholipid hypothesis" of depression has been supported by research showing that omega-3 fatty acid concentration in the blood of depressed patients is lower than that in control patients.

"The "phospholipid hypothesis" of depression postulates that decreased omega-3 fatty acid intake, and hence, perhaps decreased brain omega-3 fatty acid content, could be responsible for the disease," explains Dr. Pnina Green of Tel Aviv University. "In humans, because of high dietary variability and the obvious inability to examine brain tissue, the theory is backed up mainly by indirect evidence. The availability of the Flinders Sensitive Line rat, an animal model of depression, overcomes both these obstacles."

In the Journal of Lipid Research study, Dr. Green in collaboration with Dr Gal Yadid of Bar-Ilan University, Ramat Gan, used the Flinders Sensitive Line rats to investigate the link between omega-3 fatty acids and depression. They examined the brains of the depressed rats and compared them with brains from normal rats. Surprisingly, they found that the main difference between the two types of rats was in omega-6 fatty acid levels and not omega-3 fatty acid levels. Specifically, they discovered that brains from rats with depression had higher concentrations of arachidonic acid, a long-chain unsaturated metabolite of omega-6 fatty acid.

Arachidonic acid is found throughout the body and is essential for the proper functioning of almost every body organ, including the brain. It serves a wide variety of purposes, from being a purely structural element in phospholipids to being involved in signal transduction and being a substrate for a host of derivatives involved in second messenger function.

"The finding that in the depressive rats the omega-3 fatty acid levels were not decreased, but arachidonic acid was substantially increased as compared to controls is somewhat unexpected," admits Dr. Green. "But the finding lends itself nicely to the theory that increased omega-3 fatty acid intake may shift the balance between the two fatty acid families in the brain, since it has been demonstrated in animal studies that increased omega-3 fatty acid intake may result in decreased brain arachidonic acid."

Although far less attention has been paid to dietary requirements for omega-6 fatty acids, which can be found in most edible oils and meat, perhaps in the future depression may be controlled by increasing omega-3 fatty acid intake and decreasing omega-6 fatty acid intake.

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The American Society for Biochemistry and Molecular Biology (ASBMB) is a nonprofit scientific and educational organization with over 11,000 members in the United States and internationally. Most members teach and conduct research at colleges and universities. Others conduct research in various government laboratories, nonprofit research institutions, and industry.

Founded in 1906, the Society is based in Bethesda, Maryland, on the campus of the Federation of American Societies for Experimental Biology. The Society's primary purpose is to advance the sciences of biochemistry and molecular biology through its publications, the Journal of Biological Chemistry, the Journal of Lipid Research, Molecular and Cellular Proteomics, and Biochemistry and Molecular Biology Education, and the holding of scientific meetings.

Adapted from materials provided by American Society For Biochemistry And Molecular Biology.

Omega-3 Fatty Acids Affect Risk Of Depression, Inflammation

ScienceDaily (Mar. 29, 2007) — A new study suggests that people whose diets contain dramatically more of one kind of polyunsaturated fatty acid than another may be at greater risk for both clinical depression and certain inflammatory diseases.

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The report, published online in the journal Psychosomatic Medicine, suggests that we need to balance out our intake of omega-6 and omega-3 fatty acids. The current typical American diet contains 20 times more omega-6 than omega-3, a ratio that researchers say should be lowered to 4-to-1, or even 2-to-1.

This is the most recent in a long series of experiments Ohio State University researchers have conducted on the links between psychological stress and immunity. The addition of dietary questions to studies that have previously focused solely on emotional and biochemical markers may yield important new clues about the immune system.

"In this study, we're looking at the intersection of behavior, immune function and diet. In past experiments, we concentrated only on the first two," explained Jan Kiecolt-Glaser, professor of psychiatry and psychology at Ohio State and lead author on the paper.

"It now appears that diet is a very important variable in the equation as to how people respond to depression and stress."

The study, conducted in OSU's Institute for Behavioral Medicine Research, focused on a group of 43 middle-aged to elderly men and women, nearly half of which were the caregiver spouses of people with Alzheimer's or other dementias. By including caregivers who typically report greater stress and more depression than similar ad ults who are not caregiving, the researchers could look at how depression and diet might interact to affect inflammation.

Blood samples were drawn from each person in the study and tested for interleukin-6 (IL-6), tumor necrosis factor -alpha (TNF-alpha ) and the receptor molecule for IL-6. Participants also completed a survey questionnaire that gauged their level of depression.

The analysis showed that participants who had much more omega-6 -- compared to omega-3 -- fatty acids, and who also were reporting more symptoms of depression, had much higher levels of IL-6 and TNF-alpha, two cytokines which enhance inflammation.

"The data suggest that higher depression and a poorer diet in terms of omega-3 can work together to promote inflammation. Other researchers have shown that clinically depressed people -- those with more severe depression -- often have lower omega-3 levels in their blood, and several studies have shown that supplementing diets with omega-3 improves depression," Kiecolt-Glaser said, although the reason isn't clear.

"People who are depressed don't eat well, or it might be that there is something about depression that affects how well people process such foods."

In recent years, research has shown that an increase in omega-3 fatty acids in the diet has specific health benefits, especially in patients with depression, cardiovascular disease and inflammatory and autoimmune diseases.

Martha Belury, an associate professor of human nutrition, endocrinology, diabetes & metabolism at Ohio State and co-author of the study, said the design of the study was important.

"We looked at people who were experiencing real depression, not those whose depression arose as a part of some experiment, and we could clearly see a relationship between lower omega-3 fatty acids and certain markers of depression and inflammation."

Belury said that current recommendations allow up to two servings each week of cold-water fish -- the best source of omega-3 -- such as salmon or trout. This would not apply to pregnant women, she said, where concerns are greater about the heavy metal contamination such fish might contain. Omega-3 is also available as nutritional supplements

"This study has shown that even in people who did not take supplements, maybe just a little bit more omega-3, could help reduce their markers for both stress and depression," Belury said.

"The important message for consumers is that they don't have to take mega-doses of omega-3 to have some impact. It might not take a whole lot to have a significant clinical impact," Belury said.

The researchers are now starting a larger, more comprehensive randomized and controlled trial of omega-3 in adults between the ages of 50 and 80 in hopes of testing the questions raised in this pilot study.

Ron Glaser, professor of internal medicine, molecular virology, immunology and medical genetics; David Beversdorf, an assistant professor of neurology; Stanley Lemeshow, dean of the College of Public Health, and Kyle Porter, a statistician in the Center for Biostatistics, were also part of the project. The research was supported in part by the National Institutes of Health.

Adapted from materials provided by Ohio State University.

Omega-3 Supplements Can Help With Alzheimer's Symptoms, Study Suggests

ScienceDaily (Jun. 22, 2007) — Omega-3 supplements can, in certain cases, help combat the depression and agitation symptoms associated with Alzheimer's disease, according to a clinical study conducted at the Swedish medical university Karolinska Institutet.

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A number of epidemiological studies have shown that eating fatty fish provides a certain degree of protection against Alzheimer's and other dementia diseases--an effect often thought attributable to the omega-3 fatty acids it contains. Some studies also suggest that omega-3 can have a therapeutic effect on some psychiatric conditions.

Researchers at Karolinska Institutet and Uppsala University have now examined whether omega-3 supplementation has any effect on the psychiatric symptoms associated with Alzheimer's disease. Just under 200 patients with mild Alzheimer's were divided into two groups, one of which received omega-3, and one a placebo. The study lasted for one year.

There was no observable difference in therapeutic effect between the patients receiving the omega-3 and the placebo group. However, when the researchers took into account which of the patients carried the susceptibility gene APOE4 and which did not, an appreciable difference appeared. Carriers of the gene who had received active treatment responded positively to the omega-3 as regards agitation symptoms, while non-bearers of the gene showed an improvement in depressive symptoms.

The team points out that no general therapeutic recommendations can be made from the results until larger studies on individuals with more pronounced neuropsychiatric symptoms are conducted.

Reference: "Omega-3 supplementation in mild to moderate Alzheimer's disease: effects on neuropsychiatric symptoms," Yvonne Freund-Levi, Hans Basun, Tommy Cederholm, Gerd Faxén-Irving, Anita Garlind, Mikaela Grut, Inger Vedin, Jan Palmblad, Lars-Olof Wahlund and Maria Eriksdotter-Jönhagen, International Journal of Geriatric Psychiatry, doi 10.1002/gps.1857, Published online 21 June 2007

Adapted from materials provided by Karolinska Institutet.

Omega-3 Fatty Acids May Slow Cognitive Decline In Some Patients With Very Mild Alzheimer's Disease

ScienceDaily (Oct. 11, 2006) — Omega-3 fatty acid supplements may slow cognitive decline in some patients with very mild Alzheimer's disease, but do not appear to affect those with more advanced cases, according to results of a clinical trial published in the October issue of Archives of Neurology, one of the JAMA/Archives journals.

Alzheimer's disease is a severely debilitating condition that affects thinking, learning and memory, beginning with declines in episodic memory (including memory about events in one's own life), according to background information in the article. Medications are available to treat the symptoms, but these drugs do not affect the underlying cause and progression of the disease. Several studies have shown that eating fish, which is high in omega-3 fatty acids, may protect against Alzheimer's disease, leading researchers to question whether supplements could have similar effects.
Yvonne Freund-Levi, M.D., Karolinska Institutet, Stockholm, Sweden, and colleagues compared the effects of supplements containing two omega-3 fatty acids with placebo in 204 patients with Alzheimer's disease, 174 of whom completed the entire study. For six months, 89 patients (51 women and 38 men) took 1.7 grams of docosahexaenoic acid (DHA) and .6 grams of eicosapentaenoic acid (EPA), while 85 patients (39 women and 46 men) took placebo. For an additional six months, both groups took the omega-3 fatty acids. Patients had physical examinations, which included blood tests and blood pressure measurement, and took cognitive tests at the beginning of the study and at the six- and 12-month marks.
After six months, there was no difference in the rate of cognitive decline between the two groups. However, among a subgroup of 32 patients with very mild cognitive impairment at the beginning of the study, those who took the fatty acids experienced less decline in six months compared with those who took placebo. Among those who took placebo during the first six months, decline decreased during the second six months, when they also began taking the omega-3 supplements. The supplements appeared safe and well-tolerated, with no change in blood pressure or blood test results other than a higher ratio of fatty acids in the blood.
"The mechanisms by which omega-3 fatty acids could interfere in Alzheimer's disease pathophysiologic features are not clear, but since anti-inflammatory effects are an important part of the profile of fish oils, they are conceivable also for Alzheimer's disease," the authors write. This could potentially explain why effects were seen only in those with very early-stage disease--recent evidence suggests that there is a critical period two or more years before patients develop dementia when levels of chemicals that signal the presence of inflammation are elevated. "It is possible that when the disease is clinically apparent, the neuropathologic involvement is too advanced to be substantially attenuated by anti-inflammatory treatment."
The authors also point out that "these findings cannot serve as a basis for general recommendations for treatment of Alzheimer's disease with dietary DHA-rich fish oil preparations. However, studies in larger cohorts with mild cognitive impairment, including those at risk for Alzheimer's disease, are needed to further explore the possibility that omega-3 fatty acids might be beneficial in halting initial progression of the disease."
Adapted from materials provided by JAMA and Archives Journals.

Omega-3 Supplements Can Help With Alzheimer's Symptoms, Study Suggests

ScienceDaily (Jun. 22, 2007) — Omega-3 supplements can, in certain cases, help combat the depression and agitation symptoms associated with Alzheimer's disease, according to a clinical study conducted at the Swedish medical university Karolinska Institutet.

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A number of epidemiological studies have shown that eating fatty fish provides a certain degree of protection against Alzheimer's and other dementia diseases--an effect often thought attributable to the omega-3 fatty acids it contains. Some studies also suggest that omega-3 can have a therapeutic effect on some psychiatric conditions.

Researchers at Karolinska Institutet and Uppsala University have now examined whether omega-3 supplementation has any effect on the psychiatric symptoms associated with Alzheimer's disease. Just under 200 patients with mild Alzheimer's were divided into two groups, one of which received omega-3, and one a placebo. The study lasted for one year.

There was no observable difference in therapeutic effect between the patients receiving the omega-3 and the placebo group. However, when the researchers took into account which of the patients carried the susceptibility gene APOE4 and which did not, an appreciable difference appeared. Carriers of the gene who had received active treatment responded positively to the omega-3 as regards agitation symptoms, while non-bearers of the gene showed an improvement in depressive symptoms.

The team points out that no general therapeutic recommendations can be made from the results until larger studies on individuals with more pronounced neuropsychiatric symptoms are conducted.

Reference: "Omega-3 supplementation in mild to moderate Alzheimer's disease: effects on neuropsychiatric symptoms," Yvonne Freund-Levi, Hans Basun, Tommy Cederholm, Gerd Faxén-Irving, Anita Garlind, Mikaela Grut, Inger Vedin, Jan Palmblad, Lars-Olof Wahlund and Maria Eriksdotter-Jönhagen, International Journal of Geriatric Psychiatry, doi 10.1002/gps.1857, Published online 21 June 2007

Adapted from materials provided by Karolinska Institutet.

Scientists Say Vitamin C May Alleviate The Body's Response To Stress

ScienceDaily (Aug. 23, 1999) — NEW ORLEANS, La., Aug. 22 -- Large doses of vitamin C can prevent illness by alleviating the body's normal response to stress, according to a scientist at the University of Alabama in Huntsville. This study was described here today at a national meeting of the American Chemical Society, the world's largest scientific society.

The study tested the effects of vitamin C on the adrenal function of laboratory animals subjected to stress, said P. Samuel Campbell, Ph.D., chairman of the university's department of biological sciences. In both animals and humans, the adrenal gland reacts to stress by releasing corticoids, such as corticosterone and cortisol. These and other hormones trigger the "fight or flight" reaction that allows us to spring into action when in danger. They also suppress the immune system, the body's first line of defense against disease.

The Alabama researchers put laboratory rats under stress by immobilizing them for one hour a day over a three-week period. To check whether vitamin C would reduce the production of stress hormones, the rats were fed 200 milligrams a day, the equivalent of several grams a day for humans. This dosage far exceeds the present recommended daily allowance (RDA) of 60 milligrams, a figure based on the amount required to prevent deficiency diseases such as scurvy. The study showed that vitamin C reduced the levels of stress hormones in the blood-and also reduced other typical indicators of physical and emotional stress, such as loss in body weight, enlargement of the adrenal glands, and reduction in the size of the thymus gland and the spleen, according to Campbell.

In addition, the vitamin C treatment elevated the levels of circulating IgG antibody, the body's principal defense against systemic infection, he said.

In the control group-rats who were not subjected to stress-vitamin C increased the production of IgG antibody to a somewhat higher level than it did in the stressed rats. This suggests that stress may create a tolerance for vitamin C. Consequently, animals-and perhaps people-who are under emotional stress may require higher doses of vitamin C to protect immune function.

Paradoxically, the vitamin C treatment may work by suppressing production and/or utilization of the vitamin C that naturally exists in the adrenal cortex of humans and animals, Campbell noted. This endogenous vitamin C appears to support the production of stress hormones, he said.

Campbell said his results help explain other evidence of the value of vitamin C in protecting immune function. For example, according to reports in the medical literature, vitamin C boosted immune function in a test group of elderly women. It also reduced the incidence of stress-related upper-respiratory infections in marathon runners.

Recommending a sharper look at the present RDA, Campbell said he believes that our prehistoric ancestors probably consumed large amounts of vitamin C in a tropical diet rich in fruits. "If so, the physiological constitution we have inherited may require doses far larger than the present RDA to keep us healthy under varying environmental conditions, including stress."

Adapted from materials provided by American Chemical Society.

Study Citing Antioxidant Vitamin Risks Based On Flawed Methodology, Experts Argue

ScienceDaily (Mar. 1, 2007) — A study recently published on possible health risks of antioxidant supplements is based on flawed methodology and ignores the broad totality of evidence that comes to largely opposite conclusions, say experts from the Linus Pauling Institute at Oregon State University.

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The research, which was published in this week’s edition of the Journal of the American Medical Association, concluded that antioxidant supplements such as vitamins A and E may “significantly increase mortality,” and that there was no evidence for any positive effect of vitamin C in the reduction of mortality rates.

However, Balz Frei, professor and director of one of the world’s leading institutes that studies the possible health value of vitamins, phytochemicals and micronutrients, said that the new study’s focus on a selected group of clinical trials disregards the results of other more positive trials, as well as huge amounts of laboratory, animal, and human observational and experimental data.

“This is a flawed analysis of flawed data, and it does little to help us understand the real health effects of antioxidants, whether beneficial or otherwise,” Frei said.

“Instead of causing harm, the totality of the evidence indicates that antioxidants from foods or supplements have many health benefits, including reduced risk for cardiovascular disease, some types of cancer, eye disease and neurodegenerative disease,” he said. “In addition, they are a key to an enhanced immune system and resistance to infection.”

The “meta-analysis” published in JAMA, which is a statistical analysis of previously published data, looked at 815 antioxidant trials but included only 68 of them in its analysis, Frei said. And two of the studies excluded – which were published in the Journal of the National Cancer Institute and the prominent British medical journal Lancet – found substantial benefits and reduced mortality from intake of antioxidant supplements.

“If these two large studies had been included, none of the reported effects on increased mortality would have been significant, with the exception of the effects of beta carotene,” Frei said. “And the research showing a higher incidence of lung cancer in smokers who take supplements of beta carotene or vitamin A is old news, that’s been known for many years. Very high doses of vitamin A are known to have multiple adverse health effects.”

All the new study really demonstrates, Frei said, is a bias toward identifying studies or research that show harm caused by antioxidants, and selective removal of research that shows benefits.

The mean duration of the reviewed trials was 2.7 years, so the implied conclusion is that taking antioxidant supplements can kill people in less than three years, Frei said. It is absurd to think that vitamin supplements could have such an effect, he said, and no biological mechanism has been identified that would explain it. In addition, the causes of death were not considered or were not determined in many of the studies reviewed, and may include accidents or other causes that have nothing to do with diet or oxidative stress.

Most trials cited in the study, Frei said, tested multiple antioxidants and additional interventions in the treatment of disease, including a long list of other dietary supplements and pharmaceutical drugs. The underlying health problems or multiple types of medical, drug and surgical treatments could all interfere with or mask the effects that can be attributed directly to antioxidants, he said.

“These trials don’t tell us anything about the usefulness of antioxidants in the prevention of disease, or whether the supplements had the intended effect of lowering oxidative stress in the body,” Frei said. “It’s like doing a cholesterol-lowering trial without ever measuring serum cholesterol. How can you draw any conclusions from such a poorly-designed study?”

About the Linus Pauling Institute: The Linus Pauling Institute at OSU is a world leader in the study of micronutrients and their role in promoting optimum health or preventing and treating disease. Major areas of research include heart disease, cancer, aging and neurodegenerative disease.

Adapted from materials provided by Oregon State University.

Altering Fatty Acid Levels In Diet May Reduce Prostate Cancer Growth Rate

ScienceDaily (Aug. 1, 2006) — UCLA researchers found that altering the fatty acid ratio found in the typical Western diet to include more omega-3 fatty acids and decrease the amount of omega-6 fatty acids may reduce prostate cancer tumor growth rates and PSA levels.

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Published in the Aug. 1 issue of the journal Clinical Cancer Research, this initial animal-model study is one of the first to show the impact of diet on lowering an inflammatory response known to promote prostate cancer tumor progression and could lead to new treatment approaches.

The omega-6 fatty acids contained in corn, safflower oils and red meats are the predominant polyunsaturated fatty acids in the Western diet. The healthier marine omega-3 fatty acids are found in cold-water fish like salmon, tuna and sardines.

"Corn oil is the backbone of the American diet. We consume up to 20 times more omega-6 fatty acids in our diet compared to omega-3 acids," said principal investigator Dr. William Aronson, a professor in the department of urology at the David Geffen School of Medicine at UCLA and a researcher with UCLA's Jonsson Cancer Center. "This study strongly suggests that eating a healthier ratio of these two types of fatty acids may make a difference in reducing prostate cancer growth, but studies need to be conducted in humans before any clinical recommendations can be made."

Scientists used a special mouse model for hormone-sensitive prostate cancer that closely mirrors the disease in humans. Researchers fed one group of mice a diet comprised of 20 percent fat with a healthy one-to-one ratio of omega-6 to omega-3 fatty acids. A second group of mice were fed the same diet but with the fat derived from mostly omega-6 fatty acids.

The study showed that tumor cell growth rates decreased by 22 percent and PSA levels were 77 percent lower in the group receiving a healthier balance of fatty acids compared with the group that received predominantly omega-6 fatty acids.

The most likely mechanism for the tumor reductions, according to researchers, was due to an increase of the prostate tumor omega-3 fatty acids DHA and EPA and a lowering of the omega-6 acid known as arachidonic acid. These three fatty acids compete to be converted by cyclooxgenase enzymes (COX-1 and COX-2) into prostaglandins, which can become either pro-inflammatory and increase tumor growth, or anti-inflammatory and reduce growth.

Researchers found that pro-inflammatory prostaglandin (PGE-2) levels were 83 percent lower in tumors in the omega-3 group than in mice on the predominantly omega-6 fatty acid diet, demonstrating that higher levels of DHA and EPA may lead to development of more anti-inflammatory prostaglandins.

"This is one of the first studies showing changes in diet can impact the inflammatory response that may play a role in prostate cancer tumor growth," Aronson said. "We may be able to use EPA and DHA supplements while also reducing omega-6 fatty acids in the diet as a cancer prevention tool or possibly to reduce progression in men with prostate cancer."

Currently, the research team is conducting a clinical trial with men who are undergoing prostate removal due to cancer to compare the effects of a low-fat diet using omega-3 supplements and a balanced Western diet. Aronson said that positive findings from this study may lead to larger clinical trials.

In addition, Aronson said that further study might show that COX-2 inhibitors or non-steroidal anti-inflammatories (NSAIDS) combined with omega-3 supplements also may lower the inflammatory response in prostate cancer development.

The study was funded by the Department of Veterans Affairs, the National Institute of Health Grants: Specialized Programs of Research Excellence and UCLA's Jonsson Cancer Center.

Other study authors include: Naoko Kobayashi, R. James Barnard, Susanne M. Henning, David Elashoff, Srinivasa T. Reddy, Pinchas Cohen, Pak Leung, Jenny Hong-Gonzalez, Stephen J. Freedland, Jonathan Said, Dorina Gui, Navindra P. Seerum, Laura M. Popoviciu, Dilprit Bagga, David Heber, and John A. Glaspy.

Adapted from materials provided by University of California - Los Angeles.

Does Omega 3 Protect Against ADHD?

ScienceDaily (Dec. 6, 2006) — A new study will provide further understanding about the effects of omega-3 fatty acids on the brain function of children with attention deficit hyperactivity disorder (ADHD).

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The trial, being conducted by the Murdoch Childrens Research Institute, will study the effects of these fatty acids on the learning skills, attention span, memory, reaction time and behaviour of 150 children with ADHD over 12 weeks. The effects will also be explored in 100 children without ADHD.

Omega-3 fatty acids are found in seafood, particularly fish. There is increasing evidence that a lack of these acids may be associated with developmental problems like ADHD -- a common mental health problem which affects around 12 per cent of Australian children.

The evidence for positive effects of omega-3 fatty acids in children is mixed and the Murdoch Childrens' study will be one of the first to examine the issue in detail.

Researcher Dr Alex Collie says "ADHD is such a common disorder in Australia. This study will be an important step in validating claims that omega-3 fatty acids have a direct affect on cognition as well as behaviour."

Currently, the most commonly prescribed treatment for ADHD is stimulant medication. However in recent years parents have sought alternative treatments and researchers have noticed an increase in the use of omega-3 fatty acids.

Children taking part in the study will complete learning and behaviour tests in the first, fourth and 12th week of the study. During this time they will be given dietary supplements of either omega-3 fatty acids or placebo (supplements with no active ingredient). The children's parents and teachers will also participate, monitoring and rating the childrens' behaviour.

Adapted from materials provided by Murdoch Childrens Research Institute.