Friday, June 18, 2010

FDA Finally Admits That Drugs for Crohn's Disease and Arthritis May Promote Cancer

FDA Finally Admits That Drugs for Crohn's Disease and Arthritis May Promote Cancer

Wednesday, June 2, 2010

Foods that impact Alzheimer's Diseae Risk - New Study

Study Identifies Food Combination Associated With Reduced Alzheimer’s Disease Risk

Individuals whose diet includes more salad dressing, nuts, fish, poultry, and certain fruits and vegetables and fewer high-fat dairy products, red meats, organ meats, and butter appear less likely to develop Alzheimer’s disease, according to a report that will appear in the June print issue of Archives of Neurology.

Yian Gu, PhD, of Columbia University Medical Center, New York, and colleagues studied 2148 older adults (aged 65 years and older) without dementia living in New York. Participants provided information about their diets and were assessed for the development of dementia every 1.5 years for an average of 4 years. Several dietary patterns were identified with varying levels of seven nutrients previously shown to be associated with Alzheimer's disease risk: saturated fatty acids, monounsaturated fatty acids, omega-3 fatty acids, omega-6 fatty acids, vitamin E, vitamin B12 and folate.

During the follow-up, 253 individuals developed Alzheimer’s disease. One dietary pattern was significantly associated with a reduced risk of the disease. This pattern involved high intakes of salad dressing, nuts, fish, tomatoes, poultry, fruits, and cruciferous and dark and green leafy vegetables and low intakes of high-fat dairy, red meat, organ meat, and butter.

The combination of nutrients in the low-risk dietary pattern reflect multiple pathways in the development of Alzheimer’s disease. “For example, vitamin B12 and folate are homocysteine-related vitamins that may have an impact on Alzheimer's disease via their ability of reducing circulating homocysteine levels, vitamin E might prevent Alzheimer’s disease via its strong antioxidant effect and fatty acids may be related to dementia and cognitive function through atherosclerosis, thrombosis or inflammation via an effect on brain development and membrane functioning or via accumulation of beta-amyloid,” the authors write.

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