News
Heart study keeps pressure on salt reduction targets
28 January 2009
New study adds further support for cutting sodium and boosting potassium intakes.
30 August 2011
According to a new US study, low levels of omega-3 fatty acids may be linked to the risk of suicide by up to 62%.
In the case control study, levels of omega-3 fatty acids were tested in the blood of 800 individuals, all US military personnel, who had committed suicide. These levels were then compared with the omega-3 levels of 800 randomly selected controls, also active-duty service members, who matched the suicide cases by age, sex, and rank (1). The study results showed that all service members had low omega-3 levels and that suicide risk was greatest among individuals with the lowest levels of docosahexaenoic acid (DHA), the major omega-3 fatty acid concentrated in the brain.
The scientists commented that the findings would add to an extensive body of research that points to a fundamental role for DHA and other omega-3 fatty acids in protecting against mental health problems and suicide risks. In a previous placebo- controlled trial it was demonstrated that 2 grams of omega-3 fatty acids per day reduced suicidal thinking by 45%, as well as depression and anxiety scores among individuals with recurrent self-harm. Low blood levels of DHA correlated with hyperactivity of brain regions in a pattern that closely resembles the pathology of major depression and suicide risk. While omega-3 fatty acids are generally recommended by the American Psychiatric Association as an adjunctive therapy for mood disorders, more research is necessary to establish a definitive role for their use in the stand-alone treatment of depression, according to the researchers of this study.
28 January 2009
New study adds further support for cutting sodium and boosting potassium intakes.
According to new Australian research, low vitamin D blood concentrations are associated with a higher prevalence of retinopathy in young people with type 1 diabetes.
15 July 2013
While poor micronutrient intake is more prevalent in low-income countries, developed countries are also affected by insufficient intakes in sub-populations.