The Link Between Higher Abdominal Fat and Reduced Cognitive Function

Aging frequently comes with a variety of comorbid conditions, among which dementia stands out as particularly daunting, given the difficulties in developing effective treatments. In light of these challenges, focusing on modifiable risk factors that could diminish the risk of this ailment presents a more practical strategy. Obesity has been pinpointed as one such factor.

It appears that obesity in midlife poses a risk for dementia, yet a higher BMI in older age is linked to a lower incidence of the disease. This paradox suggests that BMI might not be the most accurate measure of nutritional health in the elderly, who typically undergo shifts in body composition, including an increase in fat mass alongside a decrease in lean mass, without significant alterations in BMI.

In response, newer studies have shifted focus towards alternative health metrics like waist circumference and waist-to-hip ratio, pointing to the detrimental effects of abdominal fat on cognitive health. Nevertheless, the debate continues regarding the precise impact of different body measurements and fat types on cognitive decline.

This research monitored a cohort of 873 older adults from community settings in Japan. These individuals, all aged 60 years and above and free from cognitive impairments at the outset, were observed biennially over an average span of 9.67 years. The study measured each participant’s waist circumference, visceral fat area and subcutaneous fat area. Cognitive function was evaluated using the Mini-Mental State Examination (MMSE). For analysis, these measurements were categorized into three tiers: lowest, middle, and highest.

The analysis revealed that in men, the most significant reductions in MMSE scores were observed in those with the highest measurements of waist circumference, subcutaneous fat area, and visceral fat area, relative to their counterparts in the lowest measurement groups. For women, a similar pattern emerged for waist circumference and subcutaneous fat area, where those in the highest measurement groups experienced the greatest declines in MMSE scores compared to women in the lowest groups. This trend, however, did not hold for the groups categorized by visceral fat area in women.

The team sought to understand their findings by considering existing scientific insights. They suggested that the link between cognitive decline and both visceral and subcutaneous fat might be attributed to the function of adipose tissue as an endocrine entity that produces adipokines. The hypothesis is that abundant abdominal obesity could heighten the release of inflammatory cytokines, potentially leading to cognitive deterioration. This theory is supported by earlier studies, such as one indicating a correlation between elevated levels of the inflammatory cytokine IL-6, an adipokine, and a heightened risk of dementia.

Increased waist circumference (WC), subcutaneous fat area (SFA), and visceral fat area (VFA) in men, along with elevated WC and SFA in women, were linked to more significant cognitive deterioration over the following decade. Yet, no link was found between the accumulation of visceral fat and cognitive decline in women. These results indicate that abdominal fat buildup poses a risk for cognitive decline in the elderly. Additionally, the types of abdominal fat contributing to cognitive decline appear to vary between men and women, highlighting the need for further research to elucidate the sex-specific mechanisms underlying this difference.

To view the original scientific study click below:
Association between abdominal adiposity and cognitive decline in older adults: a 10-year community-based study

Pesticides Tied to Multiple Cancer Risks

According to new research, pesticides, which are chemicals intended to eradicate or control pests like bugs, weeds, and wildlife, could lead to hundreds of thousands of additional cancer cases, particularly in major corn-producing states. The potential link between pesticide use and cancer has long been a concern for scientists and public health experts.

Regarding specific cancers, pesticide use appeared most strongly linked to blood cancers such as leukemia and non-Hodgkin lymphoma. In fact, pesticide-related cases of non-Hodgkin lymphoma were one and a half times more numerous than those linked to smoking. The researchers used the well-known cancer risks associated with smoking cigarettes as a benchmark to help gauge the relative dangers of pesticide exposure. Consequently, exposure to pesticides is now considered to be as hazardous as smoking.

The researchers acknowledge that pesticides play a crucial role in modern agriculture, leading to substantial crop yields that are vital for global food security. The development and use of pesticides stand as one of the most significant innovations in agriculture. However, they also highlight the risks associated with relying on these chemicals.

For the first time, this study explored the link between pesticides and cancer with a primary focus on the health impacts across broad community groups. Previous research mainly examined specific groups such as farmers and their spouses. The findings revealed that regular use of Glyphosate (Roundup) was linked to an increased risk of all cancers, as well as specific increases in colon and pancreatic cancers.

Increased exposure to pesticide chemicals heightens cancer risk since many are potential carcinogens. The level and duration of exposure, along with the combination of different chemicals, can escalate the risk of DNA damage or disruptions in similar signaling pathways. Cancer develops through a multi-step process, and certain individuals may be more susceptible than others. The oxidative stress induced by pesticides can lead to DNA damage and interfere with the signaling of cellular pathways.

The researchers aim to raise awareness and inspire healthcare initiatives and educational programs focused on the risks and management of pesticide exposure. Non-urban areas, central to agricultural production, frequently have limited access to these vital resources. Over the long term, there is a need for ongoing research and the development of safer chemicals or application methods.

To view the original scientific study click below:
Comprehensive assessment of pesticide use patterns and increased cancer risk

New Study Shows Eating Vegan Can Slow Aging

A recent study provides strong evidence suggesting that individuals who eat a diet abundant in whole plant foods may experience slower aging compared to those consuming animal products and highly processed foods. This pioneering research compared the impact of a healthful vegan diet against a balanced diet with meat on the aging process, as gauged by DNA methylation analysis. The study’s methodology, which involved twin pairs, automatically controlled for genetics, age variations, and gender differences.

The study included 22 pairs of identical twins who were assigned to different diets to examine the effects over an eight-week period. One twin from each pair was randomized to follow a healthy vegan diet, while their counterpart adhered to a healthy omnivorous diet, allowing researchers to directly compare how these dietary choices influenced their biological age.

For their analysis, the researchers employed four established methylation clocks and calculated the individual ages of 11 organs and systems, as well as their collective age, termed “Systems Age.” At the conclusion of the study, three of these clocks indicated a noticeable reduction in age acceleration among the vegan group, a change not observed in the omnivorous group. Additionally, significant reductions in biological age were observed exclusively within the vegan cohort in 5 of the 11 systems, as well as in the overall Systems Age.

The study also found that a vegan diet improved epigenetic markers linked to aging. These markers act like hidden clocks within your genes, suggesting that while you may be forty years old chronologically, your biological age can vary due to lifestyle influences such as diet and exercise. Rather than relying on a single measure to determine biological age through epigenetics, the researchers utilized various tests to assess these clocks. The vegan group experienced a significant decrease, while the omnivorous group showed no change.

This study was limited by its small sample size and brief duration. Further research over an extended period would be valuable to better understand the long-term effects of a vegan diet on epigenetic markers. Despite these limitations, the findings align with increasing evidence that a well-planned vegan diet can offer substantial health benefits and bolster support for plant-based eating.

To view the original scientific study click below:
Unveiling the epigenetic impact of vegan vs. omnivorous diets on aging: insights from the Twins Nutrition Study (TwiNS)

Heavy Metal Presence Found in Some Dark Chocolate

Many people are now considering chocolate almost like a supplement, believing that their daily intake provides various health benefits. However, your preferred dark chocolate bar might carry a hidden health hazard. Recent research indicates that certain popular dark chocolate items could have alarming amounts of heavy metals, especially lead and cadmium.

Chocolate plants are notably proficient at absorbing heavy metals from the soil, and they are often cultivated in regions where these metals are prevalent. With these issues in mind, the researchers set out to investigate the extent of this contamination.

Following an eight-year study of dark chocolate, two toxic heavy metals were detected. Moreover, organic chocolates tended to have higher levels of these metals compared to conventional varieties. To evaluate chocolate as thoroughly as dietary supplements are for contaminants, the researchers performed certain tests. Their curiosity stemmed from whether the health benefits sought by consumers were outweighed by the potential risks of heavy metal exposure.

Between 2014 and 2022, researchers purchased 72 well-known cocoa products from U.S. retailers, mainly consisting of pure dark chocolate bars, along with some cocoa powder. All of these products were sourced from manufacturers in either the U.S. or Europe. Subsequently, the chocolates underwent an analysis at two independent labs in the U.S.

The standards from California Proposition 65 were applied in the tests because the U.S. Food and Drug Administration does not establish heavy metal limits for most foods. This state-level regulation is notably stricter. The findings revealed that 43% of the analyzed products surpassed the permissible exposure levels for lead, and 35% exceeded those for cadmium.

Products labeled as organic displayed notably higher levels of cadmium and lead, being 280% more likely to surpass California Proposition 65’s limits for cadmium and 14% higher potential for lead. The reasons why organic chocolate contains more of these heavy metals are unclear. It is speculated that the less intensive processing methods used in organic production might not eliminate as many heavy metals as those used in conventional processing.

For those concerned that their fondness for dark chocolate might be compromised, it’s important to note that the risk largely depends on consumption levels. Eating contaminated chocolates infrequently and in small quantities is unlikely to pose a significant public health issue. However, if a person regularly consumes a variety of these products, the cumulative exposure could become a cause for concern.

To view the original scientific study click below:
A multi-year heavy metal analysis of 72 dark chocolate and cocoa products in the USA

Alzheimer’s Symptoms Helped by Healthy Lifestyle Choices

Recent data indicate that intensive lifestyle changes can be an effective strategy for early-stage Alzheimer’s, potentially slowing some aspects of cognitive decline. Alzheimer’s disease has a profound impact, bringing about not only memory loss but also a range of other symptoms. These include episodes of confusion and challenges in completing tasks. Moreover, patients may become prone to feelings of irritability and bouts of depression.

Research has shown that an integrated approach that includes a whole food, plant-based vegan diet can help. When combined with regular physical activity, managing stress techniques, support group participation, and dietary supplements the early stages of Alzheimer’s can significantly decelerate, and in some cases, reverse.

The trial, conducted by Dr. Dean Ornish, was relatively small, involving only 51 participants that were between the ages of 45 and 90 who were experiencing early Alzheimer’s disease at the level of mild cognitive impairment. These individuals were randomly selected to receive either an intensive lifestyle intervention or standard care, and their progress was assessed through cognitive and functional assessments, along with biomarkers.

In just 20 weeks, the intervention group demonstrated significant improvements in outcomes compared to the control group, who either remained the same or deteriorated. Ten patients in the intervention group showed improved symptoms according to physician assessments, while no patients in the control group did.

While the small scale of the study means the results should be considered preliminary, they are nonetheless very positive, given the clear improvement in many patients’ symptoms. However, it remains unknown which aspect of the intervention was most effective; whether the diet, exercise, supplements, support groups, or a combination of all these elements. Further research with larger groups is necessary to determine this.

Changing long-established eating habits can be challenging. Many people resist shifting from the basic American Diet, which is rich in calories and ultra-processed foods but low in essential nutrients, despite its appealing taste. Similarly, incorporating regular physical activity can prove difficult. For patients with Alzheimer’s and mild cognitive impairment, it may be beneficial to consider incorporating lifestyle changes into their treatment plan, in consultation with a healthcare professional.

To view the original scientific study click below:
Effects of intensive lifestyle changes on the progression of mild cognitive impairment or early dementia due to Alzheimer’s disease: a randomized, controlled clinical trial

The Hidden Health Benefits of Carrots

Recent research has shown that consuming a portion of baby carrots three times weekly can markedly raise skin carotenoid levels. Elevated skin carotenoids are linked to enhanced antioxidant defenses and a reduced likelihood of chronic conditions such as heart disease and various cancers. This indicator also suggests better skin health and enhanced immune system function.

Carotenoids are pigments that enhance many fruits and vegetables with their vibrant orange, red and yellow hues. As diet is the main source of these compounds, skin measurements can be taken to assess the intake of fruits and vegetables. When paired with a multivitamin that includes beta-carotene, another carotenoid, the levels of these beneficial phytonutrients in the body increased even further.

In the study, a serving of baby carrots (defined as 8-12 carrots) chopped into smaller pieces to equal 100 grams or half a cup were used. This unpublished research involved 60 young adults divided into four groups. One group ate the specified serving of carrots three times a week, another took a multivitamin supplement without eating any carrots, a third group consumed both the carrots and the multivitamin, and a fourth group, serving as the control, did not consume either the carrots or the supplement.

The study revealed that skin carotenoid levels increased by 10.8% in the group consuming baby carrots alone, and by 21.6% in the group that combined baby carrots with a multivitamin supplement containing beta carotene, compared to their levels before the study started. There were no changes in skin carotenoid levels in the control group or the group that took only the supplement.

Many might assume that simply taking a multivitamin supplement would suffice, but it alone did not enhance carotenoid accumulation. Instead, it was the combination that appeared effective. The research demonstrated that pairing baby carrots with a multivitamin supplement containing beta carotene can boost skin carotenoid levels.

For optimal benefits, it is recommended to select a multivitamin with beta carotene and to consume baby carrots at least three times a week.

To view the original scientific study click below:
Trying to eat more vegetables? Snacking on carrots might help

Can the Right Diet Add a Decade to Your Life?

Healthy eating provides multiple benefits, such as better overall well-being and a more efficient cardiovascular system. According to recent research, consuming the appropriate foods could extend life expectancy by up to ten years.

In previous studies, it was assessed how dietary modifications could improve life expectancy without accounting for factors like weight, height, or physical activity. This study adjusts for these variables and analyzes a diverse group of participants from seven different countries.

The research utilized dietary patterns specific to each country, with participants switching to one of three diets aimed at testing different health outcomes. These diets were an optimized longevity diet, a more practical diet, and an optimized vegan diet. The focus was on the consumption of fifteen food groups. Notably, the diet designed for maximum longevity recommends daily intakes of seven servings of whole grains, five servings of vegetables, and five servings of fruits. Additionally, the researchers highlighted the importance of reducing the intake of red and processed meats, sugars, and sugary drinks.

The increase in life expectancy, reflecting additional years of life, spanned from 4-11.3 years among participants. This range was influenced by the participant’s age and the particular dietary approach they followed from the three options provided in the study.

The participants who adopted the more practical dietary changes consumed a diet that was a midpoint between a typical Western diet and one optimized for longevity. These moderate adjustments still positively impacted life expectancy, potentially adding as much as five years for individuals starting at 40 years old.

The study conclusively demonstrated that boosting consumption of whole grains and legumes while reducing red and processed meats, sugary foods and sugar-sweetened beverages can enhance life expectancy. Sustaining these dietary changes could potentially extend some individuals’ lives by up to a decade. Additionally, a healthier diet is linked to numerous beneficial health outcomes.

To view the original scientific study click below:
Life expectancy gains from dietary modifications: a comparative modeling study in 7 countries

Exercise Intensely for 20% Less Risk of Early Mortality

Regular aerobic activities such as brisk walking, swimming, cycling, or dancing can enhance everyone’s cardiorespiratory health. Recent research reveals that improved cardiorespiratory fitness (CRF) can reduce the risk of premature death, chronic illnesses, and health-related complications by an impressive 20%.

Cardiorespiratory fitness evaluates the combined efficiency of your heart, lungs, and muscles in delivering oxygen to your body during prolonged physical exertion. It is commonly assessed using VO2 max, which represents the maximum volume of oxygen your body can utilize during high-intensity exercise. Enhanced CRF levels enable your body to transport and utilize oxygen more effectively.

The team of international researchers analyzed data from 199 studies, investigating the link between cardiorespiratory fitness and future health results. The conclusions were very significant in that those with higher fitness levels saw their risk of early death from any cause drop by 41-53% compared to individuals with lower levels of fitness.

Elevated fitness levels were associated with a significant decrease in the risk of developing chronic diseases, ranging from 37-69%. Furthermore, for each incremental MET (a unit measuring exercise intensity), there was a reduction in mortality risk between 7-51%, varying by the specific reason for mortality.

This study offers a clearer picture of the correlation between fitness levels and specific health outcomes. As individuals enhance their fitness levels, their likelihood of disease and premature death decreases. Nearly everyone can enhance their cardiorespiratory health through consistent aerobic workouts. Conversely, neglecting physical activity could negatively impact your health.

To view the original scientific study click below:
Cardiorespiratory fitness is a strong and consistent predictor of morbidity and mortality among adults: an overview of meta-analyses representing over 20.9 million observations from 199 unique cohort studies

Do Your Band-Aids Contain Carcinogenic ‘Forever Chemicals’?

A new study has shown that the bandages you use might be harmful, containing a measurable amount of chemicals linked to cancer. It has revealed that major medical bandage brands, such as Band-Aid and Curad, contain hazardous ‘forever chemicals’ (PFAS) associated with cancer risks. The presence of fluorine, a key chemical, was detected in more than twenty-five different bandage products.

Once in the bloodstream, PFAS can embed themselves in healthy tissues, where they can begin to damage the immune system, liver, kidneys and other organs.

Investigators have found that PFAS chemicals, which are often employed in the production of adhesives, likely enter products through standard manufacturing procedures. Fluorine, a component also utilized in rocket fuel production, can cause skin burns and damage to the eyes, posing a significant risk primarily when inhaled. When PFAS chemicals enter the bloodstream, they can accumulate in healthy body tissues, potentially harming the immune system, liver, kidneys, and various other organs.

An EPA-certified laboratory tested 40 bandages from 18 different brands and found that 26 contained measurable amounts of fluorine. This research aimed to identify the presence of PFAS chemicals in both the absorbent parts and adhesive sections of bandages available at major retail stores, including Rite Aid, Walmart, CVS, among others. Bandages branded under Band-Aid, Care Science, Curad, CVS Health, Equate, First Honey, Rite Aid, Solimo (an Amazon brand), and Up & Up (a Target brand) were discovered to have fluorine concentrations exceeding 100 parts per million.

The fact that bandages, which are applied directly to open wounds, could also be a source of PFAS exposure for both children and adults is concerning. The evidence clearly indicates that PFAS are unnecessary for effective wound care, highlighting the urgency for manufacturers to eliminate these chemicals and switch to PFAS-free alternatives to safeguard public health.

PFAS compounds are characterized by their carbon-fluorine bonds, forming an extremely durable chemical capable of persisting in the environment for extensive periods, ranging from years to decades.

A report from the CDC reveals that PFAS chemicals are present in the bloodstream of 97% of the American population.

To view the original scientific study click below:
“Band-Aids” & Bandages with Indications of PFAS “Forever Chemicals” Report

Using Reheated Cooking Oil Can Lead to Brain Damage

Although high-temperature deep-frying is already associated with metabolic health concerns, comprehensive studies on the effects of consuming such oils are scarce. Recent research conducted on rats indicates that the repeated use of the same oil for deep-frying may heighten the risk of neurological disorders, including conditions like Parkinson’s, Alzheimer’s, multiple sclerosis, and autism.

Harmful chemicals generated when oil is heated to extreme temperatures may disrupt the critical signaling pathways between the brain, liver, and gut. This has the potential to lead to significant neural damage that could be passed down to future generations.

This study marks the first to illustrate that long-term consumption of deep-fried oils can worsen neurological outcomes. The reuse of oil influences the two-way communication pathways connecting the liver, gut, and brain, thereby enhancing neurodegeneration. The liver-gut-brain axis is vital for controlling various bodily functions, and its impairment has been connected to neurological conditions.

The research revealed that rats fed on reheated oils exhibited heightened oxidative stress, damage to the colon and liver inflammation. These conditions triggered changes in the metabolism of liver lipids and reduced the transportation of vital fatty acids to the brain. Additionally, the study indicated that the offspring of rats that consumed reheated oils suffered greater neuronal damage compared to those in the control group.

The study emphasized that reused frying oil not only depletes its natural antioxidants and beneficial properties but also accumulates hazardous substances like trans fats and acrylamide, a compound notorious for harming both the neurological and reproductive functions. Additionally, repeatedly heating any unsaturated oil, such as olive oil, to high temperatures leads to the formation of compounds that exhibit carcinogenic effects in rat studies.

For optimal safety and quality when frying foods, it is best to always use fresh cooking oil, with avocado oil being the top choice due to its high smoke point. Refined coconut oil is also a strong alternative. Oils that are considered toxic are corn, canola, soybean, cottonseed, safflower, sunflower, rice bran and grapeseed. These oils are exposed to extremely high temperatures, which oxidize their fatty acids and result in the production of detrimental byproducts. Overconsumption of omega-6 fatty acids, prevalent in these seed oils, can also lead the body to generate pro-inflammatory substances.

To view the original scientific study click below:
Study reveals neurological effects of reused frying oils

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