Benefits of a healthy diet: Research reports

Benefits of a healthy diet

September 2007

Right breakfast bread keeps blood sugar in check all day

A doctoral study has found that those given low glycemic index breakfasts could concentrate better and had a better working memory. Moreover, healthy individuals with low glucose tolerance (higher than average rises in blood sugar following a meal) generally performed less well. The study also found that eating the right whole-grains for breakfast didn’t simply regulate blood-sugar levels all morning, but all day — some ten hours. Experiments also showed that the blood sugar increase following breakfast can be moderated in a similar way by eating the right grain products the night before. Great variations in levels of blood sugar are being associated more and more with the risk of old-age diabetes, obesity, and cardiovascular diseases.      Full reference 
http://www.eurekalert.org/pub_releases/2007-09/src-rbb090507.php

October 2006

Simple Lifestyle Changes May Improve Cognitive Function

A study involving 17 people (35–69 years) with mild self-reported memory complaints but normal baseline memory performance scores, has found that 2 weeks on a program combining a brain healthy diet plan (5 small meals a day; diet rich in omega-3 fats, antioxidants and low-glycemic carbohydrates like whole grains), relaxation exercises, cardiovascular conditioning (daily walks), and mental exercise (such as crosswords and brain teasers) resulted in participants' brain metabolism decreasing 5% in working memory regions (left dorsolateral prefrontal cortex), suggesting an increased efficiency. Compared to the control group, participants also performed better in verbal fluency.
The study was published in the June issue of the American Journal of Geriatric Psychiatry. Full reference
http://www.newsroom.ucla.edu/page.asp?RelNum=7062

December 2005

Lifestyle changes improve seniors’ memory surprisingly quickly

A small 14-day study found that those following a memory improvement plan that included memory training, a healthy diet, physical exercise, and stress reduction, showed a 5% decrease in brain metabolism in the dorsal lateral prefrontal region of the brain (involved in working memory) suggesting they were using their brain more efficiently. This change in activity was reflected in better performance on a cognitive measure controlled by this brain region, and participants reported that they felt their memory had improved. The memory training involved doing brainteasers, crossword puzzles and memory exercises. Diet involved eating 5 small meals daily (to prevent fluctuations in blood glucose levels) that were rich in omega-3 fats, low-glycemic index carbohydrates (e.g., whole grains) and antioxidants. Physical exercise involved brisk walking and stretching, and stress reduction involved stretching and relaxation exercises.
The study was presented at the American College of Neuropsychopharmacology's Annual Meeting on December 11-15, in Hawaii.
http://www.eurekalert.org/pub_releases/2005-12/g-nsf121205.htm

November 2001

Energy consumption improves memory performance in the elderly

On four occasions, a small group of older people ( 61–79 years) were given, after the night's fast, either a drink containing protein (whey), carbohydrate (glucose), fat (safflower oil), or a nonenergy placebo. Cognitive tests were given 15 and 60 minutes later. Only the carbohydrate drink increased blood glucose levels, but all 3 of the energy drinks improved memory for paragraphs. Other memory improvements were specific to the type of drink. For example, fat was the only one that enhanced attention. In general, improvement was greater 60 minutes after drinking than 15 minutes after.
The report appeared in the American Journal of Clinical Nutrition. Full reference
http://www.eurekalert.org/pub_releases/2001-10/ajoc-ecr101901.htm

November 2000

A good breakfast improves memory function in older adults

A study of 41 healthy seniors aged 60 to 84 found that memory function was improved after a breakfast of wholegrain unsweetened cereal, milk, and juice (compared to no breakfast). This improvement was greatest for those with memory problems and those with early signs of adult-onset diabetes. The study was carried out by researchers at the Baycrest Centre for Geriatric Care at the University of Toronto.
Findings were presented to the Society for Neurosciences meeting in New Orleans.
http://www.baycrest.org/news_archive_2001_breakfast_memory.htm

fruit & vegetables

October 2006

Vegetables, not fruit, help fight memory problems in old age

A study of 3,718 Chicago residents aged 65 and older found that people who ate at least 2.8 servings of vegetables a day had a 40% slower rate of cognitive decline compared to people who consumed less than one serving of vegetables a day — equivalent to about five years of younger age. Green leafy vegetables had the strongest association to slowing the rate of cognitive decline. The benefit was greater the older the person. However, unexpectedly, fruit consumption was not associated with cognitive change.
The study was published in the October 24 issue of Neurology. Full reference
http://www.eurekalert.org/pub_releases/2006-10/aaon-vnf101706.htm

A natural chemical found in strawberries boosts memory in healthy mice

The search for a safe, orally active drug that activates memory-associated pathways and enhances memory has uncovered fisetin, a naturally occurring flavonoid commonly found in strawberries and other fruits and vegetables. Fisetin was one of several flavonoids (substances with anti-oxidant activities found in many plants) found to induce differentiation or maturation of neural cells. The signaling pathway activated by fisetin in neural differentiation also turned out to play a role in memory formation, specifically in the process called "long-term potentiation". When tested on mice, fisetin was found — after a single dose — to improve recall of familiar objects. Besides strawberries, fisetin is found in tomatoes, onions, oranges, apples, peaches, grapes, kiwifruit and persimmons (but not gingko biloba, although it is rich in other flavonoids). However, you would need to eat about 10 pounds of strawberries a day to achieve a beneficial effect.
The report appeared online ahead of print on 18 October in Proceedings of the National Academy of Sciences. Full reference
http://www.eurekalert.org/pub_releases/2006-10/si-anc101706.htm

August 2006

Juices may reduce Alzheimer's disease risk

In a large epidemiological study, that followed 1836 Seattle residents for up to 10 years, it was found that those who drank three or more servings of fruit and vegetable juices per week had a 76% lower risk of developing Alzheimer’s disease than those who drank juice less than once a week. The benefit seemed greatest for those who carried the so-called “Alzheimer’s gene”. Previously, researchers suspected that antioxidant vitamins (vitamins C, E and -carotene) might help protect against Alzheimer's disease, but this has not been supported in recent clinical studies. Another class of antioxidant chemicals, polyphenols, are now suspected. Polyphenols generally exist primarily in the skins of fruits and vegetables and are particularly abundant in teas, juices and wines.
The report appears in the September issue of The American Journal of Medicine. Full reference
http://www.eurekalert.org/pub_releases/2006-08/vumc-jmr082806.htm
http://www.eurekalert.org/pub_releases/2006-08/ehs-ssf082806.htm

July 2006

Apples fight memory loss

The study involved adult and old mice (some engineered to develop Alzheimer's-like symptoms) being fed either a standard diet, a nutrient-deficient diet, or a nutrient-deficient diet supplemented with apple juice concentrate. The mice on the apple juice-supplemented diet showed an increased production of acetylcholine in their brains and performed significantly better on maze tests. The amount of consumption was comparable to humans drinking approximately two 8 oz. glasses of apple juice or eating 2-3 apples a day. The findings also suggest that the apple-supplemented diet was most helpful in the framework of an overall healthy diet. Acetylcholine levels declined in both adult and old mice on the nutrient-deficient diet.
The study was published in the August issue of the Journal of Alzheimer's Disease. Full reference
http://www.sciencedaily.com/releases/2006/08/060801225922.htm

January 2006

Blackcurrants may protect against Alzheimer's

A cultured cell study has found that compounds in blackcurrants strongly protect neuronal cells against the types of stress caused by dopamine and amyloid-b, a peptide associated with Alzheimer's disease. Blackcurrants and boysenberries also contain anthocyanins and polyphenolics. Those that are darker (like British blackcurrants) have more anthocyanins and are likely to be more potent. Compounds from these berries are already known to act as antioxidants, but a role in neuroprotection has not been demonstrated previously.
The paper was published online 23 January and will appear in a forthcoming issue of the Journal of the Science of Food and Agriculture. Full reference
http://www.eurekalert.org/pub_releases/2006-01/jws-bbb011906.htm

January 2006

Apple consumption protects against age-related cognitive decline

Previous research has found apple juice concentrate alleviated cognitive decline in genetically engineered mice compromised by a deficient diet. A study in normal, aging mice has now found that regular consumption of apple juice (in the context of a balanced diet) protected against the oxidative damage to brain cells that occurs in normal aging. Further, stronger mental acuity resulted when the mice consumed the human equivalent of 2-3 cups of apple juice or 2-4 apples a day. Apples are high in antioxidants.
The study was published in the December issue of the Journal of Alzheimer's Disease. Full reference
http://www.eurekalert.org/pub_releases/2006-01/uaa-ami012306.htm

April 2005

Antioxidant-rich diets reduce brain damage from stroke in rats

A new rat study suggests antioxidant-rich fruits and vegetables may limit brain damage from stroke and other neurological disorders. The study built upon previous research showing that diets enriched with blueberries, spinach or spirulina reversed normal age-related declines in memory and learning in old rats, and found that the same diet significantly reduced brain cell loss and improved recovery of movement in rats who had an ischemic stroke induced. The size of the stroke in the rats fed blueberry or spinach supplements was half that seen in the brains of untreated rats. Rats fed spirulina-enriched diets had stroke lesions 75% smaller than their untreated counterparts.
The study appears in the May issue of Experimental Neurology. Full reference
http://www.eurekalert.org/pub_releases/2005-04/uosf-adr041205.htm

January 2005

Diet, exercise, stimulating environment helps old dogs learn

A new study of beagles provides more evidence that diet and mental stimulation are important in reducing or preventing age-related cognitive decline. The study, involving 48 older beagles (aged 7 to 11), compared four combinations of behavioral enrichment (regular exercise and lots of mental stimulation) and supplementation of diet with antioxidants had on a beagle's ability to learn: regular diet and regular experience; regular diet and enriched experience; regular experience and an enriched diet; and enriched diet and an enriched experience. The study followed the beagles over two years. Those in the groups with either an enriched diet or enriched environment did better than those without either, but those who had both the enriched diet and an enriched environment did noticeably better than all the rest.
The study was published in the January 2005 issue of Neurobiology of Aging. Full reference
http://www.eurekalert.org/pub_releases/2005-01/uot-mtc011705.htm
http://www.eurekalert.org/pub_releases/2005-01/nioa-des011805.htm

November 2004

Compound in apples may help fight Alzheimer's disease

Researchers are recommending that apples may be a particularly beneficial food to protect against Alzheimer’s. A study that exposed groups of isolated rat brain cells to varying concentrations of either quercetin or vitamin C supports the theory that quercetin protects against cellular damage. A particularly good source of quercetin is apples — mainly in the skin. In general, red apples tend to have more of the antioxidant than green or yellow ones. Other foods containing high levels of quercetin include onions, which have some of the highest levels of quercetin among vegetables, as well as berries, particularly blueberries and cranberries.
The study appeared in the December 1 issue of the Journal of Agricultural and Food Chemistry.
http://www.eurekalert.org/pub_releases/2004-11/acs-ia111604.htm

August 2004

More support for the benefits of blueberries

Several recent studies have provided evidence for the benefits of blueberries in preventing age-related cognitive decline. Consistent with this, and with the linking of cholesterol levels and age-related cognitive decline, is a new study suggesting a compound in blueberries may lower cholesterol as effectively as a commercial drug, with the potential for fewer side effects. The compound pterostilbene is an antioxidant that is similar to resveratrol, an antioxidant identified in grapes and red wine that is also believed to lower cholesterol. Pterostilbene has also been implicated in helping fight cancer, as well as having anti-diabetic properties.
The findings were presented on August 23 at the 228^th national meeting of the American Chemical Society.
http://www.eurekalert.org/pub_releases/2004-08/acs-cs_1081604.htm

December 2003

Grape juice may help memory in older adults

A study of older rats has found that Concord grape juice significantly improved their short-term memory in a water maze test as well as their neuro-motor skills in some coordination, balance and strength tests. The results are similar to those found with blueberries. Concord grape juice has the highest total antioxidants of any fruits, vegetables or juices tested (I assume the point of using “Concord” grape juice is the concentration of grape juice, not that this effect is specific to Concord grapes – although the fact that it is a “purple” grape juice is probably significant).
The preliminary report was presented at the 1st International Conference on Polyphenols and Health recently held in Vichy, France.
http://www.eurekalert.org/pub_releases/2003-12/jai-cgj121803.htm

November 2003

More support for value of antioxidants in protecting against age-related cognitive decline

Several studies have come out supporting the value of a diet rich in antioxidants to help stave off cognitive impairment in old age. A recent study has found that old dogs on an antioxidant-rich diet performed as well as young animals on a variety of cognitive tests. Young dogs did not benefit from the diet. Two years ago, researchers reported that a blueberry-enriched antioxidant diet may prevent age-related deterioration of object recognition memory in aged rats. A new report, from a study of the same rats, reveals that the diet also prevented an age-related increase in a protein (NF-kappaB) that responds to oxidative stress, a probable cause of brain aging. This adds to growing evidence that a buildup of oxidative damage is an important factor in brain aging. Another rat study has found that blueberries can help lessen some of the damage caused by a brain injury.
The research was presented at the annual meeting of the Society for Neuroscience.
http://www.eurekalert.org/pub_releases/2003-11/sfn-dmi110603.htm

July 2002

Antioxidant-rich diets improve age-related cognitive decline in rats

Two new animal studies add to the growing body of evidence that certain fruits and vegetables may slow down or reverse age-related cognitive decline. In the first study, older rats fed a diet rich in spinach for six weeks learned a simple association faster than those fed regular rat food. The second study compared three different foods - one group of older rats ate a diet supplemented by spirulina (high in antioxidants), another was fed a daily ration of apple (moderate in antioxidant activity),and the third was given a cucumber-enriched diet (low in antioxidants). Those fed either spirulina-or apple-enriched diets for two weeks demonstrated improved neuron function, and a suppression of inflammatory substances in the brain. Indeed, spirulina reversed the impairment in adrenergic neural function normally associated with aging. There was no improvement in rats fed a diet supplemented with cucumber. The best fruits and vegetables for antioxidant activity are generally the most colorful.
Both reports appeared in the July 15 issue of the Journal of Neuroscience. Full reference 2
http://www.eurekalert.org/pub_releases/2002-07/uosf-adi071002.htm

folate & B12

September 2005

More evidence for value of folate for aging brains

Confirming a growing body of evidence, a study of 50-85 year old Boston-area men (members of the ongoing Normative Aging Study) found that men who obtained more folate in their diets showed significantly less of a decline in verbal fluency skills over the course of three years than did men with lower dietary folate intake. High folate levels also appeared protective against declines in spatial copying. The effects of folate were independent of its impact on homocysteine, which turned out to be more strongly associated with tests of memory. Folate is a B vitamin found particularly in leafy green vegetables and citrus fruit.
The study was reported in the American Journal of Clinical Nutrition. Full reference
http://www.eurekalert.org/pub_releases/2005-09/tu-lgv092205.htm

Preventing high levels of homocysteine may protect against age-related cognitive impairment

Previous studies have found a link between high levels of homocysteine and poor cognitive performance, but it has been difficult to work out just what the association is, in view of confounding factors such as cardiovascular risk factors and levels of folate, B12, and B6, all of which play a role in high levels of homocysteine. A new analysis has disentangled these factors, and has found that, in people over 60 (but not those under 60), higher levels of homocysteine are independently associated with lower levels of cognitive performance. Similarly, higher levels of vitamin B12 are associated with higher levels of cognitive performance. The researchers suggest vitamins B12, B6, and folate taken before 60 could help protect against later cognitive impairment.
The report appeared in the August 17 issue of the American Journal of Epidemiology. Full reference
http://www.eurekalert.org/pub_releases/2005-09/bu-atp092705.htm

August 2005

Folates more effective in limiting Alzheimer's disease risk than antioxidants, other nutrients

Analysis of data from the Baltimore Longitudinal Study of Aging has revealed that those with higher intake of folates, vitamin E and vitamin B6 had a lower risk of developing Alzheimer’s. When the three vitamins were analyzed together, only folates were associated with a significantly decreased risk. Those who had at least 400mcg of folates a day (the recommended daily allowance) had a 55% reduction in risk of developing Alzheimer’s. Unfortunately, most people who reached that level did so by taking supplements, suggesting the difficulty of doing so through diet alone. Folates are abundant in foods such as liver, kidneys, yeast, fruits (like bananas and oranges), leafy vegetables, whole-wheat bread, lima beans, eggs and milk; however, they are often destroyed by cooking or processing. No association was found between vitamin C, carotenoids (such as beta-carotene) or vitamin B-12 intake and decreased Alzheimer's risk.
Results appear in the inaugural issue of Alzheimer's & Dementia: The Journal of the Alzheimer's Association. Full reference
http://www.eurekalert.org/pub_releases/2005-08/uoc--fme081105.htm

October 2002

Moderately high homocysteine linked to Alzheimer’s risk

A study of 83 Alzheimer’s patients, 78 patients with vascular dementia, 64 stroke patients, and 71 healthy controls, found that elevated levels of homocysteine were associated with a more than five-fold increase in the risk for stroke, a nearly five-fold risk for vascualr dementia, and almost triple the risk for Alzheimer's disease. High blood levels of homocysteine have been found to be associated with an increased heart attack risk in several studies. High levels of homocysteine have been found to be associated with deficiencies in vitamin B12 and folate, and also with smoking.
The report appeared in the October issue of Stroke.Full reference
http://www.eurekalert.org/pub_releases/2002-10/aha-mhh092602.htm

May 2002

Study links high levels of homocysteine, and folic acid or vitamin B-12 deficiencies to cognitive decline

Current estimates suggest that more than one million elderly in Europe and about 750,000 elderly in North America become cognitively impaired each year. Recent research suggests that deficiencies of folate or vitamin B-12 and elevations of plasma homocysteine (tHcy) may be partly responsible. A British study of 331 participants in a longitudinal survey found significant negative effects on cognition in the elderly subjects who had deficiencies of folic acid or vitamin B-12 and elevated tHcy. In the older group (aged 76-78), increased levels of tHcy correlated both with lower serum folate and vitamin B-12 concentrations and with lower cognitive test scores. In the younger group (aged 61-63),higher folate concentrations correlated with higher scores on one of the assessment tests, but otherwise no effects of B vitamins or tHcy were apparent.
Green leafy vegetables, citrus fruits and juices, whole wheat bread and dry beans are good sources of folate.
The findings were published in the American Journal of Clinical Nutrition. Full reference 2
http://www.eurekalert.org/pub_releases/2002-04/ajoc-nsa041902.htm

March 2002

Folic acid possibly a key factor in preventing Alzheimer's disease

Experiments with mice bred with mutant genes that cause Alzheimer's disease found that those mice fed on a diet deficient in folate had fewer neurons in the hippocampus ( a brain region critical for learning and memory that is destroyed as plaques accumulate during Alzheimer’s disease), and elevated levels of homocysteine. Researchers suspect that increased levels of homocysteine in the brain caused damage to the DNA of nerve cells in the hippocampus. In the mice fed an adequate amount of folate, nerve cells in this brain region were able to repair the damage. But in those mice fed a folate-deficient diet, nerve cells were unable to repair this damage. A human study is being planned.
Green leafy vegetables, citrus fruits and juices, whole wheat bread and dry beans are good sources of folate. In the U.S., since 1998, the Food and Drug Administration has required the addition of folic acid to enriched breads, cereals, flours, corn meals, pastas, rice, and other grain products.
The study was published in the March 1 issue of the Journal of Neuroscience. Full reference
http://www.eurekalert.org/pub_releases/2002-03/nioa-fap030102.htm

February 2002

High homocysteine levels may double Alzheimer's risk

Findings from the long-running Framingham study found people with elevated levels of homocysteine in the blood had nearly double the risk of developing Alzheimer’s disease (AD). This study is the first to tie homocysteine levels measured several years before with later diagnosis of AD and other dementias, and provides the most powerful evidence yet of the link between high homocysteine levels and AD.
The report appeared in the February 14, 2002, issue of The New England Journal of Medicine. Full reference
http://www.eurekalert.org/pub_releases/2002-02/nioa-hhl021202.htm

May 2001

Research ties vitamin B12 and folate deficiencies with Alzheimer's disease

People with low levels of B12 or folate may have a higher risk of developing Alzheimer's disease. A 3-year Swedish study of 370 people 75-years-old and older found that more than half (46 out of 78) of those diagnosed with dementia during the timeframe of the study had both low levels of vitamin B12 or folate and Alzheimer's type dementia. Low vitamin B12 and folate levels have long been observed in elderly people, and it has been theorized that this vitamin deficiency might be tied to neurological or psychiatric disorders. This study breaks new ground by connecting these deficiencies with Alzheimer's disease.
Vitamins B12 and folate (a form of water-soluble vitamin B) are found in common foods. Vitamin B12 is naturally found in animal foods including fish, milk and milk products, eggs, meat, and poultry. Leafy greens such as spinach and turnip greens, dry beans and peas, fortified cereals and grain products, and some fruits and vegetables are rich food sources of folate.
The study was reported in the May 8 issue of Neurology, the scientific journal of the American Academy of Neurology.
http://www.eurekalert.org/pub_releases/2001-05/AAoN-RtvB-0705101.htm

High homocysteine levels are associated with decreased memory capability after age 60

Recent studies have linked Alzheimer disease and dementia after multiple strokes to extremely high serum homocysteine concentrations. A survey of 1299 men and women aged 60 and over, none of who had previously had a stroke, found an independent relationship between very high homocysteine levels and poor performance on cognitive tests. The folate status of the participants was checked as folate has been shown to significantly modify homocysteine levels. Story recall was worse among subjects with a combination of low folate and high homocysteine than in those whose homocysteine levels were normal or low. Homocysteine levels increased with age and were accompanied by a comparable decline in folate status. The researchers found independent associations between the highest levels of homocysteine and poorer recall. Among subjects with the highest level of homocysteine, the odds of passing a word delayed-recall test were identical whether their folate status was high or low.
This study appeared in the American Journal of Clinical Nutrition.
http://www.eurekalert.org/pub_releases/2001-04/AJoC-Hhla-2504101.htm

vitamins & minerals

April 2005

Zinc supplements improved cognitive performance in adolescents

Seventh graders given 20 mg zinc, five days per week, for 10 to 12 weeks showed improvement in cognitive performance, responding more quickly and accurately on memory tasks and with more sustained attention, than classmates who received no additional zinc. Those who received only 10mg a day did not improve their performance. Previous studies have linked zinc nutrition to motor, cognitive and psychosocial function in very young children and adults, but this is the first study of its effect in adolescents. Adolescents are at particular risk of zinc deficiency, because they are undergoing rapid growth and often have poor eating habits. Red meats, fish and grains are good sources of zinc.
The findings were presented at Experimental Biology 2005, as part of the scientific sessions of the American Society of Nutritional Sciences.
http://www.eurekalert.org/pub_releases/2005-04/foas-zsi032005.htm

April 2004

Vital role in brain development for the nutrient choline

The nutrient choline is known to play a critical role in memory and brain function by positively affecting the brain's physical development through increased production of stem cells (the parents of brain cells). New research demonstrates that this occurs through the effect of choline on the expression of particular genes. The important finding is that diet during pregnancy turns on or turns off division of stem cells that form the memory areas of the brain. Developing babies get choline from their mothers during pregnancy and from breast milk after they are born. Other foods rich in choline include eggs, meat, peanuts and dietary supplements. Breast milk contains much more of this nutrient than many infant formulas. Choline is a vitamin-like substance that is sometimes treated like B vitamins and folic acid in dietary recommendations.
A choline food database is available at: www.nal.usda.gov/fnic/foodcomp.
A report on the findings will appear in the April issue of the Journal of Neurochemistry. Full reference
http://www.eurekalert.org/pub_releases/2004-03/uonc-sdw031604.htm

April 2006

Dietary supplements offer new hope for Alzheimer's patients

A "cocktail" of dietary supplements (omega-3 fatty acids, uridine and choline) has been found to dramatically increase the amount of membranes that form brain cell synapses in gerbils. The treatment is now in human clinical trials. It is hoped that such treatment may significantly delay Alzheimer's disease. The treatment offers a different approach from the traditional tactic of targeting amyloid plaques and tangles. Choline can be found in meats, nuts and eggs, and omega-3 fatty acids are found in a variety of sources, including fish, eggs, flaxseed and meat from grass-fed animals. Uridine, which is found in RNA and produced by the liver and kidney, is not obtained from the diet, although it is found in human breast milk.
The study appears in the May 9 issue of Brain Research. Full reference
http://www.eurekalert.org/pub_releases/2006-04/miot-mro042706.htm

January 2004

Using vitamin E and C supplements together may reduce risk of Alzheimer's

A study involving 4,740 elderly (65 years or older) found the greatest reduction in both prevalence and incidence of Alzheimer's in those who used individual vitamin E and C supplements in combination, with or without an additional multivitamin. There was no significant benefit in using vitamin C alone, vitamin E alone, or vitamin C and multivitamins in combination.
The study appeared in the January issue of the Archives of Neurology. Full reference
http://www.eurekalert.org/pub_releases/2004-01/jaaj-uve011404.htm

March 2003

High-dose vitamin regime may help slow Alzheimer's

A preliminary study suggests that a regime of high doses of folic acid, B12 and B6 reduces levels of homocysteine in people with mild to moderate Alzheimer’s. A larger study, recruiting 400 participants from all over the U.S., is to be undertaken to assess whether such a vitamin regime can slow the progression of Alzheimer's disease. In the meantime, it is not advised that people take high doses of these vitamins, as there are possible side-effects, including peripheral nerve damage.
The report was published in the March /April issue of the American Journal of Geriatric Psychiatry. Full reference
http://www.eurekalert.org/pub_releases/2003-03/gumc-cvs031403.htm

February 2004

Why diet, hormones, exercise might delay Alzheimer’s

A theory that changes in fat metabolism in the membranes of nerve cells play a role in Alzheimer's has been supported in a recent study. The study found significantly higher levels of ceramide and cholesterol in the middle frontal gyrus of Alzheimer's patients. The researchers suggest that alterations in fats (especially cholesterol and ceramide) may contribute to a "neurodegenerative cascade" that destroys neurons in Alzheimer's, and that the accumulation of ceramide and cholesterol is triggered by the oxidative stress brought on by the presence of the toxic beta amyloid peptide. The study also suggests a reason for why antioxidants such as vitamin E might delay the onset of Alzheimer's: treatment with Vitamin E reduced the levels of ceramide and cholesterol, resulting in "a significant decrease in the number of neurons killed by the beta amyloid and oxidative stress.
The study was published in the February 17 issue of Proceedings of the National Academy of Sciences. Full reference
http://www.eurekalert.org/pub_releases/2004-02/aaft-nsm021004.htm

June 2002

Diet rich in foods with Vitamin E may reduce Alzheimer’s disease risk

Two studies have come out in favor of a diet rich in foods containing vitamin E to help protect against Alzheimer's disease. One study involved 815 Chicago residents age 65 and older with no initial symptoms of mental decline, who were questioned about their eating habits and followed for an average of about four years. When factors like age and education were taken into account, those eating the most vitamin E-rich foods had a lower risk of developing Alzheimer’s, provided they did not have the ApoE e4 allele. This was not true when vitamin E was taken as a supplement. Intake of vitamin C and beta carotene appeared protective, but not at a statistically significant level. The other study involved 5,395 people in the Netherlands age 55 and older who were followed for an average of six years. Those with high intakes of vitamins E and C were less likely to become afflicted with Alzheimer's, regardless of whether they had the gene variation. This association was most pronounced for current smokers, for whom beta carotene also seemed to be protective. A number of clinical trials are underway to further investigate these links.
The study appeared in the June 26 issue of the Journal of the American Medical Association (JAMA). Full reference 2
http://www.eurekalert.org/pub_releases/2002-06/nioa-dri062102.htm
http://www.eurekalert.org/pub_releases/2002-06/pn-tsr062702.htm

December 2000

Why Vitamin E might slow the progress of Alzheimer's

A chemical called methionine (an amino acid found in beta-amyloid) may be the source of the toxic free radicals produced by the amyloid-beta peptide. Recent studies have demonstrated that higher than normal doses of vitamin E may slow the advance of Alzheimer's in some people with late stages of the disease. The current study provides a possible explanation for this link. Vitamin E, an antioxidant, appears to work by destroying free radicals (oxidants) produced by amyloid.
The study was presented at the 2000 International Chemical Congress of Pacific Basin Societies.
http://www.eurekalert.org/pub_releases/2000-12/ACS-Ript-1712100.htm

fish & oils

March 2007

Omega-3 boosts grey matter

A study of 55 healthy adults has found that those who had high levels of long-chain omega-3 fatty acids had more grey matter in areas of the brain associated with emotional arousal and regulation — the bilateral anterior cingulate cortex, the right amygdala and the right hippocampus. Although this doesn’t mean omega-3 necessarily causes such changes, the finding does support a recent study that found higher levels of omega-3 were associated with a more positive outlook, and animal studies showing that increasing omega-3 intake leads to structural changes in the brain. Good sources of omega-3 fatty acids are walnuts, flax, and fatty fish such as salmon and sardines.
The findings were presented March 7 at the American Psychosomatic Society's Annual Meeting, in Budapest, Hungary.
http://www.sciencedaily.com/releases/2007/03/070307080827.htm
http://www.webmd.com/diet/news/20070307/omega-3-fatty-acids-may-boost-brain

November 2006

Higher level of certain fatty acid associated with lower dementia risk

A nine year study of 899 participants in the Framingham Heart Study (average age 76 years) has found that those with the highest levels of an omega-3 polyunsaturated fatty acid known as docosahexaenoic acid (DHA) had a 47% lower risk of developing dementia and 39% lower risk of developing Alzheimer's. Among the participants who completed the dietary questionnaire, those in this top quartile of blood DHA levels reported that they ate an average of .18 grams of DHA a day and an average of three fish servings a week. Those in the other quartiles ate substantially less fish.
The report appeared in the November issue of Archives of Neurology. Full reference
http://www.eurekalert.org/pub_releases/2006-11/jaaj-hlo110906.htm

October 2006

Omega-3 fatty acids may slow cognitive decline in some patients with very mild Alzheimer's disease

Several studies have shown that eating fish, which is high in omega-3 fatty acids, may protect against Alzheimer's disease. A Swedish study has now tested whether supplements could have similar effects. Patients with mild-to-moderate Alzheimer’s who took 1.7 grams of DHA and .6g of EPA showed the same rate of cognitive decline as those taking a placebo, however, among a subgroup of 32 patients with very mild cognitive impairment, those who took the fatty acids experienced less decline in six months compared with those who took placebo. It may be that anti-inflammatory effects are an important reason for the benefit, potentially explaining why effects were seen only in those with very early-stage disease, when levels of inflammation seem to be higher.
The study was published in the October issue of Archives of Neurology. Full reference
http://www.eurekalert.org/pub_releases/2006-10/jaaj-ofa100506.htm

April 2006

Dietary supplements offer new hope for Alzheimer's patients

A "cocktail" of dietary supplements (omega-3 fatty acids, uridine and choline) has been found to dramatically increase the amount of membranes that form brain cell synapses in gerbils. The treatment is now in human clinical trials. It is hoped that such treatment may significantly delay Alzheimer's disease. The treatment offers a different approach from the traditional tactic of targeting amyloid plaques and tangles. Choline can be found in meats, nuts and eggs, and omega-3 fatty acids are found in a variety of sources, including fish, eggs, flaxseed and meat from grass-fed animals. Uridine, which is found in RNA and produced by the liver and kidney, is not obtained from the diet, although it is found in human breast milk.
The study appears in the May 9 issue of Brain Research. Full reference
http://www.eurekalert.org/pub_releases/2006-04/miot-mro042706.htm

October 2005

Eating fish associated with slower cognitive decline

Analysis of data from an ongoing longitudinal study of older adults has found that the rate of cognitive decline over a six-year period was reduced by 10-13% in those who ate fish at least once a week.
The study is available online on Archives of Neurology, and will be published in the December issue. Full reference
http://www.eurekalert.org/pub_releases/2005-10/jaaj-efa100605.htm

March 2005

Fish oil may help prevent Alzheimer's

A study involving genetically engineered mice has found that a diet high in docosahexenoic acid, or DHA — an omega-3 fatty acid found in relatively high concentrations in cold-water fish — dramatically slowed the progression of Alzheimer's, by cutting the harmful brain plaques that mark the disease. An earlier study showed that DHA protected against damage to the "synaptic" areas where brain cells communicate and enabled mice to perform better on memory tests. Food sources of omega-3 fatty acids include fish such as salmon, halibut, mackerel and sardines, as well as almonds, walnuts, soy, and DHA-enriched eggs.
The results appear in the March 23 online edition of the Journal of Neuroscience. Full reference
http://www.eurekalert.org/pub_releases/2005-03/vrcs-foh032405.htm

September 2004

Omega-3 fatty acid may prevent Alzheimer's disease and slow its progression

A study using genetically engineered mice has shown that a diet high in the omega-3 fatty acid DHA helps protect the brain against the memory loss and cell damage caused by Alzheimer's disease. Cheap sources of DHA include coldwater fish, like salmon, halibut, mackerel, sardines and herring. These fish consume algae, which is high in DHA. Because these fishes' oiliness makes them absorb more mercury, dioxin, PCP and other metals, however, a less risky yet more costly strategy is to consume fish oil or purified DHA supplements made from algae. Other options include DHA-rich eggs laid by chickens that eat DHA-supplemented feed.
The paper appeared in the September 2 issue of Neuron.
http://www.eurekalert.org/pub_releases/2004-09/uoc--ddp082604.htm

October 2002

Eating fish cuts risk of dementia

Using data from a French epidemiological study of cognitive and functional aging, researchers found that those who ate fish or seafood at least once a week had a significantly lower risk of being diagnosed as having dementia (including Alzheimer’s) over the seven years follow-up. This confirms earlier findings from the Rotterdam Study, which had a much shorter follow-up (a mean of 2.1 years). There was an association between level of education and diet which partly, but not completely, explains this. It does appear that this is a benefit from eating fish / seafood, possibly from the fatty acids found in fish oils. There was no significant association between meat consumption and risk of dementia.
The study appeared in the October 26 issue of the British Medical Journal (BMJ).Full reference
http://www.eurekalert.org/pub_releases/2002-10/bmj-efc102302.htm

No strong evidence linking mercury levels with worse cognitive performance in older adults

We are encouraged to eat fish for its health benefits, but there has been some concern about mercury levels. Now the first study of mercury and cognitive function in 1140 urban U.S. adults between the ages of 50 and 70 years has found that blood mercury levels were not consistently associated with adverse performance on a broad range of tests of cognitive function. Most of the large number of tests showed no correlation with mercury and there was a lack of consistency of mercury effects in different aspects of brain function.
The study was published in the April 20 issue of the Journal of the American Medical Association. Full reference
http://www.eurekalert.org/pub_releases/2005-04/jhub-mla041505.htm
http://www.eurekalert.org/pub_releases/2005-04/jaaj-nse041405.htm

June 2003

Eating methylmercury contaminated fish causes problems in adults

Pregnant women and children have been warned about eating methylmercury contaminated fish. New research now suggests that all adults should be wary. The study involved 129 men and women living in fishing communities of the Pantanal region of Brazil. About one out of four were found to have mercury levels that exceeded the 'safe' level set by the World Health Organization for women and children. Those individuals fared worse on tests for motor skills, memory and concentration.
The major source of methylmercury is diet, particularly large fish like shark and swordfish.
The research was published in Environmental Health: A Global Access Science Source ( http://www.ehjournal.net/ ).Full reference
http://www.eurekalert.org/pub_releases/2003-06/bc-fin060403.htm
The article is available at http://www.ehjournal.net/content/2/1/8

August 2002

Sunflower seeds helpful in reducing hypertension and associated cognitive impairment

Research in rats has found that linoleic acid improved not only blood pressure, but also hypertension-induced memory decline, suggesting that the early incorporation of linoleic acid in the diet, may not only help in controlling hypertension, but may also improve hypertension-induced cognitive impairment. Linoleic acid is found in vegetable seed oils, such as safflower, sunflower, and hemp seed.
The findings were presented at an American Physiological Society (APS) intersociety meeting. Full reference
http://www.eurekalert.org/pub_releases/2002-08/aps-mk082602.htm

herbs & spices

July 2006

Curry helps older brains

Turmeric, an ingredient of curry, contains curcumin, which is a powerful antioxidant and anti-inflammatory that may inhibit the build-up of amyloid plaques in people with Alzheimer's. Now an investigation of 1010 older Asians (between 60 and 93 years) has found that those who ate curry "occasionally" (once or more in 6 months but less than once a month) and "often" (more than once a month) performed better on a standard test of cognitive function than those who only ate curry "never or rarely".
The report was published online on July 26 in the American Journal of Epidemiology. Full reference
http://www.newscientist.com/article/mg19125635.500?DCMP=NLC-nletter&nsref=mg19125635.500

August 2003

Sage improves memory

Sage has long had a reputation for improving memory and concentration. Now, clinical trials with healthy, young adults (aged between 18 and 37) have found that those who had taken sage oil capsules performed significantly better in a word recall test. Sage is being investigated as a potential treatment for Alzheimer's Disease after earlier research found that it inhibits an enzyme called acetylcholinesterase (AChE) which breaks down the chemical messenger acetylcholine (reduced in those with Alzheimers').
The results of the study were published in the June issue of Pharmacology, Biochemistry and Behaviour. Full reference
http://www.eurekalert.org/pub_releases/2003-08/uonu-sim082703.htm

March 2003

Helping memory with "natural" supplements

Do caffeine and glucose help concentration? A recent study found that volunteers who drank a mixture containing caffeine and glucose (as well as trace levels of guarana, ginkgo and ginseng) showed clear improvements in memory and attention. Those who consumed the individual ingredients, or a placebo, did not show such improvements.
Another study by the same researchers found that high doses of lemon balm improved memory and led to greater feelings of calmness in 20 volunteers. The lemon balm was found to increase the activity of acetylcholine – an important chemical messenger which is reduced in people with Alzheimer’s disease.
These studies were reported at the British Psychological Society Annual Conference in Bournemouth 13-15 March. Reference

calorie restriction

July 2006

Calorie restriction may help prevent Alzheimer's

A mouse study has found that beta-amyloid peptides can be reduced by restricting calorie intake, primarily through a low carbohydrate diet. Conversely, a high caloric intake based on saturated fat was shown to increase levels of beta-amyloid peptides. This is the first study to suggest that caloric restriction might inhibit the generation of beta-amyloid peptides, but there have been a number of studies providing evidence that high cholesterol, obesity, and other cardiovascular risk factors increase the likelihood of Alzheimer’s.
The study appeared in the August 4 issue of the Journal of Biological Chemistry. Full reference
http://www.sciencedaily.com/releases/2006/06/060614113128.htm

December 2004

Fewer calories may slow Alzheimer's

Restricting the diets of genetically engineered mice by 40% over 4 weeks reduced the build-up of plaques in the brain that are linked to Alzheimer's disease by 50%. It remains to be seen whether such dietary changes would similarly affect humans. Researchers are now looking to isolate the specific factors of the diet restriction which are important.
The study was published 25 November in the online version of Neurobiology of Aging. Full reference
http://www.eurekalert.org/pub_releases/2004-12/uosc-fcm121404.htm

October 2004

Calorie restriction leads to some brain benefits but not others in mice

A mouse study has found that although severe calorie restriction prevents certain aging-related changes in the brain, such as the accumulation of free radicals, and impairments in coordination and strength, the reduced diet did not seem to prevent age-related cognitive impairment.
http://www.eurekalert.org/pub_releases/2004-10/wuso-crl102204.htm

April 2003

Meal skipping protects the nerve cells of mice

Further to the study reported in January, a new mouse study suggests fasting every other day may protect brain neurons as well as or better than either vigorous exercise or caloric restriction. The mice were allowed to eat as much as they wanted on non-fasting days, and did not, overall, eat fewer calories than the control group. Their nerve cells however, proved to be more resistant to neurotoxin injury or death than nerve cells of both the calorie-restricted mice or the control group. Previous research has found that meal-skipping diets can stimulate brain cells in mice to produce a protein called brain-derived neurotrophic factor (BDNF) that promotes the survival and growth of nerve cells. The researchers are now investigating the effects of meal-skipping on the cardiovascular system in laboratory rats.
The study was published in the Proceedings of the National Academy of Sciences Online Early Edition the week of April 28, 2003. Full reference
http://www.eurekalert.org/pub_releases/2003-04/nioa-msh042403.htm

January 2003

Calorie restriction reduces age-related brain cell death

A recent rat study has shown that certain proteins that increase with age and are linked to cell death were significantly reduced in the brains of rats whose calories were limited (but nutritionally dense, to guard against malnutrition). Moreover, the levels of a beneficial protein known to protect against neuron death were twice as high in older rats whose calories were restricted by 40%. This is consistent with a number of studies of other species that have found calorie restriction not only boosts life span and general health but also increases mental capacity.
The findings were published on Jan. 2 in the online edition of the journal of the Federation of American Societies for Experimental Biology. Full reference
http://www.eurekalert.org/pub_releases/2003-01/uof-usc010903.htm