Some research

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1. _Nutritional supplements and serum lipids: Does anything work_

(http://www.mdlinx.com/readArticle.cfm?art_id=2944759)

Current Atherosclerosis Reports, 11/16/09

McGowan MP et al. – Clinical trial evidence strongly supports the notion

that both red yeast rice and plant stanols and sterols effectively lower low–

density lipoprotein (LDL) cholesterol. Preliminary evidence supports the

possibility that green tea catechins and black tea theaflavins may lower

LDL. Data do not support an LDL–lowering claim for guggulipid, policosanol,

or

cinnamon. Finally, there is strong clinical trial evidence suggesting that

marine omega–3 fatty acids lower triglycerides.

 

2. Meat Linked to Prostate Cancer

 

 

(http://www.responsetrack.net/lnk/naturalstandard/1903895/?15I6H0ODMEK)

Eating large amounts of red and processed meats may be linked to an increased

risk of prostate cancer, researchers report in the American Journal of

Epidemiology.

The authors followed 175,343 men in the United States who were 50-71

years old from 1995 until 2003. They recorded the participants’ meat

consumption, including the type of meat they ate and how they cooked it, and

monitored their iron levels, nitrite/nitrate intake and the number of prostate

cancer diagnoses.

By the end of the study, 10,313 developed prostate cancer, of which 419

died.

After adjusting for various factors known to increase the risk of prostate

cancer, the authors found that men who ate the most red meat were 12

percent more likely to develop prostate cancer and 33 percent more likely to

develop advanced prostate cancer than those who ate the least amount.

Processed meat was also linked to a higher risk of prostate cancer.

However, the authors noted that red processed meats (like hot dogs and bacon)

were linked to a greater cancer risk than white processed meats (like turkey

sandwich meat).

Grilling was the only cooking method that was linked to an increased risk

of prostate cancer. It has been suggested that cancer risk may be increased

by compounds called heterocyclic amines (HCAs) and polycyclic aromatic

hydrocarbons (PAHs), which are formed when meat (especially red meat) is

cooked at high temperatures. When heated, the amino acids, sugars and

creatinine

are converted into HCAs and PAHs, which have been linked to various

cancers, including stomach, colorectal, pancreatic and breast cancers, in

humans.

Nitrate intake was also correlated with an increased risk of the disease.

Nitrates are preservatives that are added to processed and cured meats such

as cold cuts and bacon. The preservatives have been associated with

cancer-causing chemicals called nitrosamines.

This study supports growing evidence that too much meat may be unhealthy.

Earlier studies suggest that red or processed meat may increase the risk of

colon cancer and death (particularly from cancer and heart disease) and

may be linked to age-related macular degeneration. Red meat also contains

high amounts of saturated fats, which have been shown to increase the risk of

heart disease.

Some other dietary changes may help reduce the risk of prostate cancer.

For instance, eating fewer dairy products that are high in fat (like ice

cream, cheese and sour cream) may be beneficial. Also, cruciferous vegetables

(such as broccoli, cabbage and cauliflower) have been reported to contain

cancer-fighting phytochemicals that may decrease the chances of developing

prostate cancer.

References:

1. Chong EW, Simpson JA, Robman LD, et al. Red meat and chicken

consumption and its association with age-related macular degeneration. Am J

Epidemiol. 2009 Apr 1;169(7):867-76. Epub 2009 Feb 20. _View Abstract_

(http://www.responsetrack.net/lnk/ncbi/17i1z/?15I6H0ODMEK)

2. Sinha R, Cross AJ, Graubard BI, et al. Meat intake and mortality:

a prospective study of over half a million people. Arch Intern Med. 2009

Mar 23;169(6):562-71. _View Abstract_

(http://www.responsetrack.net/lnk/ncbi/17i20/?15I6H0ODMEK)

3. Sinha R, Park Y, Graubard BI, et al. Meat and meat-related

compounds and risk of prostate cancer in a large prospective cohort study in

the

United States. Am J Epidemiol. 2009 Nov 1;170(9):1165-77. _View Abstract_

(http://www.responsetrack.net/lnk/ncbi/17i21/?15I6H0ODMEK)

4. World Cancer Research Fund / American Institute for Cancer

Research. Food, Nutrition, Physical Activity, and the Prevention of Cancer: a

Global Perspective. Washington DC: AICR, 2007. _View Report_

(http://www.responsetrack.net/lnk/dietandcancerreport/17i22/?15I6H0ODMEK)

..

3.

 

 

3.

Lychee for Metabolic Syndrome

 

 

(http://www.responsetrack.net/lnk/naturalstandard/1903895/?15I6H0ODMEK)

Lychee, a fruit native to Asia that is often used in desserts, may help

treat a medical condition known as metabolic syndrome.

People with metabolic syndrome have three or more of following medical

conditions: high blood pressure, high insulin levels, excess fat around the

waist and high cholesterol. Metabolic syndrome increases the risk of

diabetes, heart disease and stroke.

The study included 18 adults with waist circumferences of at least 85

centimeters (33.5 inches). They were randomly assigned to receive 100

milligrams of a lychee extract (Oligonol®) or placebo twice daily for 10

weeks.

People in the Oligonol® group experienced significant reductions in waste

circumference of an average of three centimeters (1.2 inches) compared to

the control group. Subcutaneous fat and abdominal fat were reduced by about

six and 15 percent, respectively. The Oligonol® group also experienced

improvements in insulin resistance and increases in adiponectin, a hormone that

regulates various metabolic processes.

Although promising, these early results are limited by the small sample

size. Additional research is needed to fully understand the potential

relationship between lychee and metabolic syndrome.

References:

1. Nishihira J, Sato-Ueshima M, Kitadate K, et al. Amelioration of

abdominal obesity by low-molecular-weight polyphenol (Oligonol) from lychee.

Journal of Functional Foods. 2009; Published online ahead of print. doi:

10.1016/j.jff.2009.09.002.

4. _The potential of cinnamon to reduce blood glucose levels in patients

with type 2 diabetes and insulin resistance_

(http://www.mdlinx.com/readArticle.cfm?art_id=2949211)

Diabetes, Obesity and Metabolism, 11/13/09

Kirkham S et al. – Whilst definitive conclusions cannot be drawn regarding

the use of cinnamon as an antidiabetic therapy, it does possess

antihyperglycaemic properties and potential to reduce postprandial blood

glucose

levels. Further research is required to confirm a possible correlation between

baseline FBG and blood glucose reduction and to assess the potential to

reduce pathogenic diabetic complications with cinnamon supplementation.

5. _Antihypertensive, antidyslipidemic and endothelial modulating

activities of Orchis mascula_

(http://www.mdlinx.com/readArticle.cfm?art_id=2940923)

Hypertension Research, 11/11/09

Aziz N et al. – This study rationalizes the medicinal use of OM in

hypertension and dyslipidemia. However, further studies are required to

identify

the active constituents of this plant.