BreakThrough Digest Medical News |
- Researchers discover mushrooms can provide as much vitamin D as supplements
- Grape intake may protect against metabolic syndrome-related organ damage
- 3 new studies reveal added fiber’s impact on various health indices
| Researchers discover mushrooms can provide as much vitamin D as supplements Posted: 21 Apr 2013 09:00 PM PDT Researchers from Boston University School of Medicine (BUSM) have discovered that eating mushrooms containing Vitamin D2 can be as effective at increasing and maintaining vitamin D levels (25?hydroxyvitamin D) as taking supplemental vitamin D2 or vitamin D3. These findings will be presented at the American Society for Biochemistry and Microbiology annual meeting in Boston on April 22 and also concurrently appear in Dermato-Endocrinology on line open access.
Vitamin D is crucial for good bone health and muscle strength; adequate amounts help the body maintain bone density reducing the risk of fracture, osteomalacia, osteoarthritis and osteoporosis. The nutrient also plays an integral role in modulating the immune system to help fight infections like the flu and reduces the risk of many common diseases including cancer, cardiovascular disease, depression and diabetes. The study to be presented consisted of 30 healthy adults who were randomized to take capsules containing 2000 International Units (IU) of vitamin D2, 2000 IU of vitamin D3 or 2000 IU of mushroom powder containing vitamin D2 once a day for 12 weeks during the winter. Baseline serum 25?hydroxyvitamin D [25(OH)D], a measure to determine a person’s vitamin D status, were not significantly different among the groups. The serum 25(OH)D levels among the three groups gradually increased and plateaued at seven weeks and were maintained for the following five weeks. After 12 weeks of the vitamin D supplements, serum 25(OH)D levels were not statistically significantly different than those who ingested 2000 IU of vitamin D2 in mushroom powder. “These results provide evidence that ingesting mushrooms which have been exposed to ultraviolet light and contain vitamin D2, are a good source of vitamin D that can improve the vitamin D status of healthy adults. Furthermore we found ingesting mushrooms containing vitamin D2 was as effective in raising and maintaining a healthy adult’s vitamin D status as ingesting a supplement that contained either vitamin D2 or vitamin D3,” said Michael F. Holick, PhD, MD, the principal investigator of the abstract. The study is available on line concurrently in the journal Dermato-Endocrinology. “These results confirm other studies that have demonstrated that ingesting vitamin D2 either from fortified orange juice, a supplement or a pharmaceutical formulation were all capable of increasing total circulating 25(OH) D concentrations for at least 3 months, and up to 6 years,” added Holick, the senior author of the study. According to Holick and his coauthors ingesting mushrooms containing vitamin D2 can be an effective strategy to enhance a persons’ vitamin D status. “The observation that some mushrooms when exposed to UVB light also produce vitamin D3 and vitamin D4 can also provide the consumer with at least two additional vitamin Ds,” he added. In a second poster presentation, the researchers were able to determine how mushrooms make vitamin D2 and found that the process is similar to what occurs in human skin after sun exposure. They were also able to show that mushrooms not only produce vitamin D2, but can produce vitamin D3 and vitamin D4. “Although it has been previously reported that mushrooms have the ability to produce both vitamin D2 and vitamin D4, through our own research we were able to detect several types of vitamin Ds and provitamin Ds in mushroom samples including vitamin D3 which is also made in human skin,” added Holick. According to the researchers these abstracts as well as the on line published study demonstrate that mushrooms are another good natural food source for vitamin D that can easily be found in ones’ local grocery store. ### Funding for this research was provided in part by the Mushroom Council. Contact: Gina DiGravio gina.digravio@bmc.org
|
| Grape intake may protect against metabolic syndrome-related organ damage Posted: 21 Apr 2013 09:00 PM PDT Consuming grapes may help protect against organ damage associated with the progression of metabolic syndrome, according to research presented Monday at the Experimental Biology conference in Boston. Natural components found in grapes, known as polyphenols, are thought to be responsible for these beneficial effects.
The study, led by investigator E. Mitchell Seymour, Ph.D., of the University of Michigan Health System, studied the effects of a high fat, American-style diet both with added grapes and without grapes (the control diet) on the heart, liver, kidneys, and fat tissue in obesity-prone rats. The grapes ? a blend of red, green and black varieties ? were provided as a freeze-dried grape powder and integrated into the animals’ diets for 90 days. Specifically, the results showed that three months of a grape-enriched diet significantly reduced inflammatory markers throughout the body, but most significantly in the liver and in abdominal fat tissue. Consuming grapes also reduced liver, kidney and abdominal fat weight, compared with those consuming the control diet. Additionally, grape intake increased markers of antioxidant defense, particularly in the liver and kidneys. Metabolic syndrome is a cluster of conditions that occur together ? increased blood pressure, a high blood sugar level, excess body fat around the waist or low HDL (the good cholesterol) and increased blood triglycerides ? significantly increasing the risk for heart disease, stroke and Type 2 diabetes. Intake of fruits and vegetables is thought to reduce these risks, and grapes have shown benefits in multiple studies. Metabolic syndrome is a major public health concern, and is on the rise in the U.S. “Our study suggests that a grape-enriched diet may play a critical role in protecting against metabolic syndrome and the toll it takes on the body and its organs,” said Seymour. “Both inflammation and oxidative stress play a role in cardiovascular disease progression and organ dysfunction in Type 2 diabetes. Grape intake impacted both of these components in several tissues which is a very promising finding.” This work extends and reinforces the findings of Seymour’s previously published research which demonstrated that a grape-enriched diet reduced risk factors for heart disease and diabetes in obesity-prone rats. ### Experimental Biology is a multidisciplinary, scientific meeting focused on research and life sciences, covering general fields of study such as anatomy, biochemistry, nutrition, pathology and pharmacology. The meeting is comprised of nearly 14,000 scientists and exhibitors. Contact: Justin Harris |
| 3 new studies reveal added fiber’s impact on various health indices Posted: 21 Apr 2013 09:00 PM PDT The health benefits of fibre are relatively well known yet average fibre intake around the world continues to be inadequate (1,2). Many diets continue to lack recommended servings of foods naturally high in fibre like fruits, vegetables, nuts, legumes and whole grains resulting in low fibre intake (3). Three new studies contribute to the growing body of evidence for the health benefits of added fibres in the diet. These types of fibre can be added to a wide range of foods and contribute similar health benefits as “intact” fibres, providing a viable option to help people increase their fibre intake to achieve daily recommendations (3). Each of the studies was supported by Tate & Lyle, a global leader in health and wellness innovation and provider of specialty food ingredients.
Improved Bowel Health Recently published in the Journal of Nutrition, Timm et al. reported that 36 healthy adults consuming 20 grams of added fibre, either STA-LITE® Polydextrose or PROMITOR® Soluble Corn Fibre* per day, in addition to their usual lower fibre diet, which was approximately 13-14 g/day compared to the recommended 25 g/day for women and 38 g/day for men (3), experienced improved laxation with minimal gastrointestinal tolerance issues4. These results indicate that both types of fibre tested in this study are well tolerated and can be successfully added to the diet to help meet dietary recommendations. “Since people aren’t meeting their fibre goals with the foods they currently eat, adding fibres to foods is a realistic and simple way to address this global public health concern,” said Joanne Slavin, PhD, RD of the University of Minnesota, an expert in fibre research and lead investigator of this study. Maintained Satiety after a Meal Another study which was presented this week at the American Society for Nutrition Experimental Biology conference in Boston, using a double blind, randomized cross-over design found that an emerging fibre, soluble fibre dextrin (SFD) from Tate & Lyle, may help promote satiety, or the feeling of fullness, from 3 to 8.5 hours after consumption (5). Tate & Lyle’s soluble fibre dextrin is a resistant dextrin that can be isolated from tapioca or corn. Researchers from Iowa State University provided 41 healthy adults with lunch including a test beverage containing 10 or 20 g of fibre from tapioca SFD versus a maltodextrin control beverage followed by a snack two and a half hours later. The study participants reported feeling fuller, less feeling of hunger and less desire to eat compared to the control beverage from 3 to 8.5 hours after consumption of the beverage that contained 20 g of fibre as SFD, while the SFD had no impact on appetite or overall food intake during the first 2.5 hours post consumption. These results indicate that the SFD may be slowly digested leading to delayed effects on appetite. “This newly developed soluble fibre dextrin can increase fibre intake, helping consumers meet fibre recommendations, while simultaneously controlling their appetite which may lead to reduced energy intake,” stated James Hollis, PhD, a lead researcher on the study. Increased Calcium Absorption A third study (6), also presented at the American Society for Nutrition Experimental Biology conference in Boston, assessed the effect of PROMITOR® Soluble Corn Fibre* (SCF) on fecal microbiota (bacterial environment of the gut) in relation to calcium absorption in 24 racially diverse, male and female adolescents?a population in need of adequate calcium intake for bone growth and development. Researchers from Purdue University found that when the adolescents consumed 12 g/day of SCF versus a control, they experienced a 12% increase in calcium absorption. This increase in calcium absorption was correlated with significant increases in specific strains of beneficial bacteria, namely Bacteroides, Alistipes, Butyricicoccus, Oscillibacter, and Dialister in the gut suggesting that SCF may increase calcium absorption through changes in gut microbiota (6). “Emerging research on soluble corn fibre indicates that added fibres provide health benefits such as increased calcium absorption via their effect on beneficial bacteria” said Connie Weaver, PhD, a lead researcher on this study. This is the first study to show that increases in these specific bacteria were significantly correlated with the observed increase in calcium absorption. Meeting Fibre Intake Recommendations Most fibre recommendations for adults call for intakes ranging from 25-38 g/day depending on country specific worldwide guidelines (3). While individuals should increase their consumption of dietary fibre from sources such as fruits, vegetables, nuts, legumes and whole grains, fibres added to foods, like PROMITOR® Soluble Corn Fibre*, STA-LITE® Polydextrose, and soluble fibre dextrin, can help close the gap between recommended and actual intakes of fibre while providing additional health benefits such as increased calcium absorption, improved gut health, and increased satiety. “The results from these new studies add to the growing body of research that supports the addition of fibres to foods that consumers are already eating, which easily allows for increased fibre intakes and provides added health benefits,” said Priscilla Samuel, PhD, Director of Global Nutrition for Tate & Lyle. “Tate & Lyle is committed to investment in innovation and research to ensure that our ingredients, which can be incorporated into great tasting foods, can also help consumers meet their nutrition, health and wellness needs every day.” *PROMITOR® Soluble Gluco Fibre in Europe ### About Tate & Lyle: Tate & Lyle is a global provider of ingredients and solutions to the food, beverage and other industries, operating from over 30 production facilities around the world. Tate & Lyle operates through two global business units, Speciality Food Ingredients and Bulk Ingredients, supported by Innovation and Commercial Development. The Group’s strategy is to become the leading global provider of Speciality Food Ingredients through a disciplined focus on growth, and by driving the Bulk Ingredients business for sustained cash generation to fuel this growth. Speciality Food Ingredients include starch-based speciality ingredients (corn-based speciality starches, sweeteners and fibres), no calorie sweeteners (including SPLENDA® Sucralose) and Food Systems which provides blended ingredient solutions. Bulk Ingredients include corn-based bulk sweeteners, industrial starches and fermentation products (primarily acidulants). The co-products from both divisions are primarily sold as animal feed. Tate & Lyle is listed on the London Stock Exchange under the symbol TATE.L. American Depositary Receipts trade under TATYY. In the year to 31 March 2012, Tate & Lyle sales totalled £3.1 billion. http://www.tateandlyle.com. SPLENDA® is a trademark of McNeil Nutritionals, LLC. References:
Contact: Allison Parker |
| You are subscribed to email updates from BreakThrough Digest Medical News To stop receiving these emails, you may unsubscribe now. | Email delivery powered by Google |
| Google Inc., 20 West Kinzie, Chicago IL USA 60610 | |
