Tag: heart disease

In the News: Cruciferous Vegetables

Greater Cruciferous Vegetable Intake Associated with less Aortic Calcification

To Define:

“Aortic calcification, also known as aortic valve calcification (or sclerosis) is a condition where large calcium deposits get accumulated in the aorta of the heart. These calcium deposits can cause the opening of the aortic valve to become narrow and reduce the flow of blood to the heart resulting in chest pain and heart attack.”

“Aorta – the main artery of the body, supplying oxygenated blood to the circulatory system. In humans. “

A study published in the British Journal of Nutrition showed an association between an increased intake of Brussels sprouts, cabbage, cauliflower, and other cruciferous vegetables and less extensive abdominal aortic calcification (AAC defined above) in older women. The study population included 684 women with a mean age of 75 who previously had enrolled in the Calcium Intake Fracture Outcome Study (1998) conducted at the University of Western Australia. Diet intake questionnaires were given to participants and calcification detected as extensive or not extensive was determined by imaging techniques.

A correlation was observed between greater cruciferous vegetable intake and a reduction of AAC. Women whose intake of the vegetables was more than 44.6 grams a day (equivalent of 1/4 cup of steamed broccoli or 1/2 cup of raw cabbage had a 46% lowered adjusted risk of extensive AAC, compared to those whose intake was less than 15 grams a day. Total vegetable intake, including other types of vegetables, was not related with risk.

Interestingly, cruciferous vegetables have had positive results with lessening disease risk not only in heart calcification but in cancer prevention. Vegetables in this family not only include broccoli, cabbage and cauliflower, but bok choy, kale, kolrabi, and Swiss chard. These vegetables are excellent sources of a family of anticancer phytochemicals called isothocynates that fight cancer by neutralizing carcinogens.

Broccoli also contains high levels of a phytochemical called sulforaphane. Sulforaphane increases the activation of enzymes known as phase-2 enzymes, which help fight carcinogens. According to the Department of Urology at Stanford University published in Cancer Epidemiology Biomarkers and Prevention, sulforaphane is the most potent inducer of phase-2 enzymes of any phytochemical known to date.

SOURCE: Life Extension, February, 2021

Bowden, Jonny, Ph.D., C.N.S. The 150 Healthiest Foods on Earth, 2007

Tea Time – Green or Black?

Tea Time – Green or Black?

First, a little background.  Tea is currently the most consumed beverage in the world besides water.  Americans consume an average of 153 cups a year. Most Americans drink black tea while green tea is becoming more popular as claims are made about its health benefits.  more than likely from phytochemicals called polyphenols, specifically catechins and flavonoids. Phytochemicals are substances that have been proposed to have health benefits over and above what the vitamins or minerals provide.  Phyto is the Greek word for plants. Phytochemicals often have strange names (hard to pronounce, so bear with me.)

The active phytochemical in teas is called epigallocatechin -3 galate (EGCG) found in green tea.   Green tea is produced from the withered leaves and buds of Cameillia sinensis by heating or steaming before drying.

Bottled tea is not equivalent to brewed tea in terms of polyphenol content.  While all teas (not herbal) contain between 100-300 mg of flavonoids per serving, bottled teas (16 oz.) contain fewer than one cup of brewed tea.

CANCER

From anecdotal evidence, epidemiological and experimental models, tea is thought to have cancer preventive effects.   A prospective study of a group of Japanese people younger than 79 years old after a 13-year follow-up indicated a delay of cancer onset and cancer-related death, as well as all-cause mortality with an increased consumption of green tea.  Another cohort of 8,552 general residents of Japan presented evidence for preventive effects of drinking green tea on both cancer and heart disease.  In one animal study, researchers showed that green tea as a main beverage in the diet of mice could suppress colon cancer.  Another study suggested a reduction of chronic inflammation by green tea which may be associated with cancer and heart disease.

There are few human studies on green tea.  Generally cancer risk is reduced more in those people who consume green tea than black tea since the polyphenols in black tea are not absorbed as well.  Studies show that the amount of tea consumed effects cancer prevention effects – i.e. the range has been from two to three cups of green tea per day to 10 cups per day.

HEART DISEASE

Black and green tea consumption and the risk of coronary artery disease: a meta-analysis
Conclusions: Our data do not support a protective role of black tea against CAD. The limited data available on green tea support a tentative association of green tea consumption with a reduced risk of CAD. However, additional studies are needed to make a convincing case for this association.

It appears from a meta-analysis (see abstract above through the link provided) of studies on black and green tea that there was no association with black tea and coronary artery disease; however, green tea did show a tentative association.  There are few studies on green tea; more are needed.

However, another meta-analysis reported that either green or black tea (3 or more cups) reduced ischemic stroke risk by 21%.  (Stroke, 2009; 40:1786-1792.)

WEIGHT LOSS

Green tea extracts are often found in the weight loss sections of health food stores and supermarkets. I could only find one or two studies on humans from reputable journals. Most of the studies were animal studies. The studies are inconclusive and inconsistent.  Don’t believe the hype that green tea will burn fat.

What is the Bottom Line?

If you’re looking for dramatic health benefits from tea – the evidence is not yet there.  As with most nutrition studies, there are mixed results.  The problem may be that tea consumption is variable as far as amounts of cups consumed.  Some bottled teas have added sugar; some people add sugar to brewed tea; some add milk.  Most epidemiological studies are based on recall or observation, which is always a problem in these types of studies.  One drawback of overconsumption is that the polyphenols in tea interfere with nonheme iron absorption that can lead to anemia.

Tea has been around for the last 2,000 years and is the beverage of choice of many Asian countries.  There is no reason to not enjoy it.  If you have not tried green tea, do so.  It may take a while to get used to it; however, it may be the best bet for health.  Everyone can benefit from any tea. It has the potential to offer powerful antioxidant protection, reduce blood sugar, is anti-inflammatory, and lowers cholesterol. For a common little beverage that costs next to nothing – that’s a pretty powerful resume.

 

Who Lives Longer? Why?

A flag concept of a dinner plate with the flag of France on it.

More lessons are to be learned from the French culture. They just keep giving and we (the U.S) just keep ignoring their clues reflected by their lower disease rates (some of the lowest on the globe).

For example, the cardiovascular disease rate: 86.89 deaths in U.S per 100,000 population; 43.25 in France. The obesity rates are much higher in the U.S. than in France. However the lower rates are climbing in France due to less adherence to their traditional diets and their higher intake of Westernized fast and processed foods.

The dietary lessons are relatively simple suggestions(in my opinion). The  French generally do not diet or snack. They enjoy food and eat sensibly when it comes to portions. There may be others that are more complex. Please check out the table and graph in the article.

CLICK HERE.