08 September 2015
According to a new review an increased consumption of fruits and vegetables or 100% juice is significantly improving cognitive performance and may protect against or reduce the onset of cognitive aging.
The review included the results of 19 epidemiological studies and six clinical trials investigating a potential relationship between fruit, vegetable, or juice consumption and cognitive health (1). The data analysis showed statistically significant benefits of fruit, vegetable, or juice consumption for cognitive performance in 80% of the included studies. In particular, increased habitual consumption over the lifespan may protect against or reduce the onset of cognitive aging and lower the incidence of dementia. The limited data from intervention trials indicate that consumption of fruit juices can have immediate benefits for memory function in adults with mild cognitive impairment, although acute benefits have not been observed in healthy adults thus far.
The researchers noted that many questions remain unanswered, particularly those relating to the quantity and type of fruits and vegetables that are beneficial, the degree to which the risk of cognitive decline is reduced, whether benefits are observed throughout the lifespan and not just in old age, and the exact mechanisms that underlie the associations between fruits, vegetables, juices, and cognitive function. These foods contain high amounts of antioxidant vitamin C, homocysteine regulating B vitamins and vitamin A, important for synaptic plasticity. As studies in healthy adults would be unlikely to demonstrate large improvements in cognitive function following increased fruit, vegetable, and juice consumption, future trials should focus on people who are malnourished and/or have a cognitive impairment, they said.
21 December 2012
According to a new Swedish study giving iron supplements to infants with low birth weight can reduce the risk of behavior problems like ADHD later in life.
20 January 2009
According to a U.S. survey, individuals with low vitamin D blood levels have a higher risk of nose and throat infections. In a secondary analysis of the Third National Health and Nutrition Examination Survey (NHANES), a survey of the U.S. population, found that individuals with low blood levels of a vitamin D marker (25-hydroxyvitamin D) were also more likely to have an upper respiratory tract infection (URTI). Specifically, the analysis found that compared to those with levels greater than 30 nanograms/milliliter (ng/ml), individuals with less than 10 ng/mL had a 36% higher risk of having a recent URTI; those with 10–<30 ng/mL had a 24% higher risk (1). In recent years, vitamin D deficiency has reemerged, resulting in the resurfacing of diseases such as rickets in children. According to the Dietary Guidelines for Americans 2005, “Older adults, people with dark skin, and people exposed to insufficient ultraviolet band radiation (i.e., sunlight) should consume extra vitamin D from vitamin D-fortified foods and/or supplements.” The researchers commented that the evidence supporting the benefits of vitamin D continues to build. Given that vitamin D levels are relatively low in most foods and there are serious risks associated with excessive sun exposure, dietary supplements can be an effective alternative for achieving a sufficient intake. However, this study on its own does not mean that higher vitamin D intake will ensure prevention of upper respiratory tract infection. 1.Ginde A. et al. Association Between Serum 25-Hydroxyvitamin D Level and Upper Respiratory Tract Infection in the Third National Health and Nutrition Examination Survey. Archives of Internal Medicine, 2009; 169 (4):384–390.
5 August 2011
According to a new study from UK, a protective effect of folic acid against depression outside pregnancy is particularly observed at women with the MTHFR C677T TT genotype.
