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Top Ten Research Studies of 2003 |
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TOP 10
Research Studies of 2003
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Editor’ note: Our thanks to John Carlson, president of JR Carlson Laboratories Inc., for the following
information. He is a committed student of the effects of foods, lifestyle and nutrition on health. Here
are his 10 top studies published in peer-reviewed journals in 2003. We would suggest you pay particular
attention to his number one pick regarding small particle LDL and even discuss this with your physician.
It could turn out to be a critical factor in your overall health profile. |
We need to encourage older adults to keep their minds active.
Use it or lose it!
A study investigated the relationship between leisure activities of 469
people over the age of 75 and the risk of dementia during a five-year
period. Researchers examined the frequency of participation in
leisure activities as reading, playing board games, playing musical
instruments and dancing and derived cognitive activity. They concluded
that participation in types of leisure activities is associated
with a reduced risk of dementia.
N. Engl. J. Med. ( June 19, 2003). Vol. 348 (25) pp. 2508–16.
Two primary vitamins—E and C are still very important.
Antioxidants and cognitive function.
A study of 14,968 women (70–79 years of age) investigated their cognitive
functions in relationship to their intake of antioxidant supplements.
The women were categorized by the amounts of vitamin E and
vitamin C supplements taken and the length of time on an antioxidant
program. They were then given a brief telephone cognitive function
test.
Results:
Long-term current users of vitamins E and C had significantly
better scores than non-users.
Benefits were less consistent for women taking vitamin E alone
with a still smaller relationship to those on vitamin C alone.
Researchers indicate that the greater effect of vitamin E over vitamin
C may be that vitamin E is fat-soluble that is absorbed directly
by tissue while vitamin C is water-soluble. They also point out that
it is well established that vitamin E requires the presence of vitamin
C for optimal metabolism.
Am. J. Clin. Nutr. (2003). Vol. 77 pp. 975–84.
An interesting omega-3 and omega-6 study.
Fewer plaques with fish oils.
A study conducted in England involved 162 patients who were to
undergo carotid artery surgery. Split into three groups, they received
either sunflower oil (omega-6), fish oil (omega-3) or a control group
of neither. Duration of treatment varied between seven and 189 days
with 42 as median.
Researchers found plaque from those consuming fish oil (omega-
3) was more stable than the plaque from those consuming sunflower
oil (omega-6). The author feels the “stability of plaque could explain
reductions in non-fatal and fatal cardiovascular events associated with
increased omega-3 polyunsaturated fatty acid intake.”
Lancet (Feb. 8, 2003). Vol. 361(9356) pp. 477–85.
A new concept that will spur more studies.
Lycopene and heart disease.
A study in Finland investigated the relationship between blood levels
of lycopene and thickness of the carotid artery wall. A group of 1,028
men (age 46–64) who entered the study in 1987–1989 were reexamined
four years later (1991–1993). Their blood levels of
lycopene, beta-carotene and vitamin E were measured along with the
thickness of the carotid artery wall.
In separating the men into four groups of various levels of blood
lycopene they also found the group with the highest blood lycopene
content also had the highest blood levels of beta-carotene, folate and
vitamin E. The strongest correlation was found between low blood
lycopene concentrations and higher carotid artery thickness, suggesting
unique benefits of tomatoes and tomato products (food sources
of lycopene).
Am. J. Clin. Nutr. (2003). Vol. 77 pp. 133–8.
This may be a link to my #1 study.
Lipoprotein size and longevity.
An unusual study involved the measurement of
particle sizes of HDL and LDL particles found in
the blood of people with exceptional longevity.
A group of 213 Ashkenazi Jews (mean age
98.2) and 216 of their offspring (mean age 68.3)
were compared to two control groups of
matched ages. Individuals with exceptional
longevity (and their offspring) were found to
have significantly larger HDL and LDL particle
sizes in their blood, suggesting that larger
lipoprotein sizes promote healthier aging.
JAMA (Oct 15, 2003). Vol. 290 (15) pp. 2030–40.
A study of this size can’t be ignored.
Omega-3 fatty acids vs. heart attacks.
An interesting study investigated the effects of
omega-3 fatty acids, DHA and EPA, on heart
attacks of adults over the age of 65.
They recruited 5,201 men and women and
excluded those who reported using fish oil supplements
at the study’s start. Blood samples were
compared of 54 cases of non-fatal heart attack
patients to an equal number of subjects who
were characteristically matched.
The samples were taken at study’s start and at
the third year of cardiovascular event. Blood levels
of DHA—EPA, linolenic acid and alphalinolenic
acid from the heart attack patients were
compared to their matched control subjects.
Researchers concluded:
- Higher intake of DHA and EPA is associated with a lower risk of fatal heart attacks.
- Higher intake of alpha linolenic acid appears to be associated with a lower risk of fatal heart attacks.
- Neither was associated with non-fatal heart attacks.
Am. J. Clin. Nutr. (2003). Vol. 77 pp. 319–25.
Mood disorders are an increasing problem.
Depression and plasma fatty acids.
A group of 3,884 adults (60 years and older) were
assessed for depressive symptoms. This group
was further broken down into 725 subjects who
had their blood drawn and ratios of omega-
and omega-6 polyunsaturated fatty acids (PUFA)
measured.
In comparing the PUFA ratios of 264 subjects
who were found to have depressive symptoms
the remainder of the subjects, researchers found
those with depressive disorders had a higher ratio
of omega-6 to omega-3 PUFAs than the others.
Researchers state that their data suggests that
relatively low concentrations of omega-3 PUFAs
have a direct effect on mood disorders.
Am. J. Clin. Nutr. (2003). Vol. 78 pp. 40–6.
3 Fish Oils seem to have so many benefits.
Fish consumption and women with type II
diabetes.
Researchers at the Harvard School of Public
Health evaluated the health and fish consumption
of 5,103 female nurses diagnosed with type
II diabetes. They examined whether the intake
of fish and omega-3 fatty acids was associated
with a reduced risk for coronary heart disease
(CHD) and total mortality over a period of 16
years. The women who consumed fish five or
more times per week had a 64 percent reduction
of CHD and a 52 percent reduced rate of total
mortality compared to the women who ate fish
less than once per month. Overall, a higher consumption
of omega-3 fatty acids was associated
with a 31 percent reduced risk of CHD and a 37
percent reduced risk for total mortality.
Circulation. (2003). Vol. 107 pp.1852–7.
2 47,882 men over 12 years—impressive study.
Fish reduced prostate cancer risk
A large study conducted by the Harvard Medical
School followed 47,882 men over a period of 12
years. It assessed their consumption of fish and
marine fatty acids to incidence of prostate cancer.
In evaluating 2,482 cases of prostate cancer
among the group, they found that eating fish
more than three times a week was associated
with a reduced risk of prostate cancer compared
to infrequent fish consumption.
Cancer Epid. Bio. Prev. ( Jan. 12, 2003). Vol. 1 pp. 6–7.
And now, the
industry study of the year is: |
#1
This is a new concept on cholesterol that needs
further investigation. This study indicates that
the size of cholesterol particles may be more
important than the amount of cholesterol.
Trans fats decreased LDL cholesterol particle
size.
A Canadian study investigated the effect of trans
fats on the size of LDL cholesterol particles.
Some 18 men and 18 women each consumed
five experimental diets for 35-day periods. The
amounts of trans fats varied in each diet. The
LDL particle size decreased significantly with
increasing amounts of trans fats consumed.
The small dense LDLs are very harmful.
Researchers recommend diets low in saturated
fats and minimal trans fats to reduce risk of cardiovascular
disease.
Am. J. Clin. Nutr. (2003). Vol. 78 pp. 370–5.
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