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Whole diet approach better for reducing cardiovascular risk

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Alzheimer's disease consists of 3 distinct subtypes

A two-year study which involved metabolic testing of 50 people, suggests that Alzheimer's disease consists of three distinct subtypes, each one of which may need to be treated differently. The finding may help explain why it has been so hard to find effective treatments for the disease.

The subtypes are:

Lifestyle changes can prevent cognitive decline even in genetically at-risk individuals

A Finnish study involving over 1000 older adults suggests that a counselling program can prevent cognitive decline even among those with the Alzheimer’s gene.

The study involved 1,109 older adults (aged 60-77) of whom 362 were carriers of the APOE4 gene. Some of the participants received regular lifestyle counselling (general health advice), while the rest received “enhanced” lifestyle counselling, involving nutrition counselling, physical and cognitive exercises, and support in managing the risk of cardiovascular diseases.

Nutrients linked to better brain connectivity, cognition in older adults

A study involving 116 healthy older adults (65-75) has found that higher levels of several key nutrients in the blood were associated with more efficient brain connectivity and better cognitive performance. In fact, the findings suggest that the level of nutrients governs the strength of the association between functional brain network efficiency and cognitive performance.

Exercise & healthy diet associated with better cognition

A Canadian study involving 45,522 adults (30+) found that higher levels of physical activity, eating more fruits and vegetables, and having a BMI in the normal weight or overweight range were each associated with better cognitive function in both younger and older adults.

Specifically, for those who were normal weight or overweight (but not obese), eating more than 10 servings of fruit and vegetable daily was linked to better cognitive functioning. When moderate exercise was added, those eating less than five servings, reported better cognitive functioning.

New cause of high blood pressure and heart disease discovered

Submitted by Fiona McPherson on

Two studies help explain why kidney disease increases the risk of cardiovascular diseases such as high blood pressure and vascular calcification. The mediator seems to be a hormone called FGF23, which is sensitive to the level of phosphates in the body.

Phosphate rich foods include processed cheese, Parmesan, cola, baking powder and most processed foods.

http://www.eurekalert.org/pub_releases/2014-05/uovm-nco050514.php

Meal-time affects cholesterol in liver

Submitted by Fiona McPherson on

A mouse study suggests that merely changing meal times could have a significant effect on the levels of triglycerides in the liver. Levels of triglycerides followed a circadian rhythm, with levels peaking about eight hours after sunrise (note that mice are nocturnal). Mice generally eat 20% of their food during the day, and 80% at night. Mice lacking a functional body clock eat constantly during the day. When normal mice were given the same amount of food, but had to eat it only at night, there was a quick and dramatic 50% decrease in overall liver TAG levels.

Dietary guidelines for choline may be insufficient

Submitted by Fiona McPherson on

A study involving healthy men and women fed a baseline diet containing 550 mg choline/day (the adequate intake level set by the Institute of Medicine) for 10 days, then put on a low choline diet (50 mg choline/day) for up to 42 days, has found that the "right" amount of choline depends on many factors, including gender, age, and ethnicity.

http://www.eurekalert.org/pub_releases/2014-03/foas-osd032714.php