News
Vitamin C may reduce stroke risk
24 January 2014
According to a new study from France increased intakes of vitamin C may reduce the risk of developing hemorrhagic stroke.
30 September 2013
Adequate intakes of omega-3 fatty acids may decrease long-term the risk of developing rheumatoid arthritis for women by up to 50%, suggests a new study from Sweden.
The observational study analyzed the potential association between intakes of dietary long-chain omega-3 polyunsaturated fatty acids (estimated based on food-frequency questionnaires) and the prevalence of rheumatoid arthritis (RA) among 32,232 middle-aged and older women over a mean of 7.5 years (1). The study results showed that – after adjustment for RA risk factors such as age, cigarette smoking and alcohol intake – omega-3 fatty acid intakes of more than 0.21 g/day were linked to a 35% decreased risk of developing RA, compared with lower intakes, while long-term intakes consistently higher than 0.21 g/day were associated with a 52% reduced risk. Consistent long-term consumption of at least one serving of fatty fish per week was associated with a 29% decrease in RA risk compared with less fish consumption.
The researchers concluded that these findings support the hypothesis that dietary intake of omega-3 fatty acids may play a role in the development of RA, one of the most common autoimmune diseases, which results in chronic inflammation of the joints. Epidemiological studies have suggested that omega-3 fatty acids may have a preventative effect in inflammatory conditions including RA (2). Results from several randomized controlled trials have revealed that a supplementation is effective in reducing joint pain, duration of morning stiffness, the number of tender or swollen joints and drug usage in RA patients (3, 4). Latest research indicates that eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are converted in vivo into lipid mediators (termed resolvins) with strong anti-inflammatory and inflammation resolving properties (5).
24 January 2014
According to a new study from France increased intakes of vitamin C may reduce the risk of developing hemorrhagic stroke.
20 March 2015
A new US study reports that increased intakes of omega-3 fatty acids seem to reduce to risk of normal-weighted women to develop cancer of the lining of the uterus.
1 May 2014
The formation of cell membranes as well as many other physiological functions crucially depends on the availability of sufficient amounts of the omega-3 fatty acids docosahexaenoic acid (DHA) and eico- sapentaenoic acid (EPA). Omega-3 fatty acids appear to have a key function in the formation, growth and regeneration of cells and in the transmission of cell signals throughout life. During pregnancy and breastfeed- ing the essential polyunsaturated fatty acids are already playing an important role in the development of the infant brain and eye cells. Studies found that omega-3 fatty acids could also improve sight and brain function in adults. Fatty acids are needed for the production of hormone-like substances (eicosanoids) which act in the body in multiple ways. Hence fatty acids appear to be involved in the regulation of lipid metabolism, blood pressure, immune system, inflammatory processes and psychological wellbeing. An adequate intake of ome- ga-3 fatty acids could therefore help in the prevention of many diseases.