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Tuesday, April 16, 2024
Detoxification

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Colorectal cancer is the second most common cause of cancer-related death in the United States.

The incidence of EO-CRC, which refers to when people under 50 years of age develop the condition, has increased markedly in several wealthy countries.

One 2020 article in CA: A Cancer Journal for Clinicians suggested that over the course of the year, about 150,000 U.S. individuals would receive a diagnosis of colorectal cancer and about 53,200 would die as a result.

The authors also predicted about 18,000 cases of individuals younger than 50 years of age receiving a diagnosis of colorectal cancer, with 3,640 forecasted deaths in this population.

Compared with adults born in the U.S. around 1950, those born around 1990 have twice the risk of developing colon cancer and four times the risk of developing rectal cancer.

A new study in the journal Gut links drinking two or more SSBs per day in adulthood with a doubling in the risk of bowel cancer before the age of 50 years.

Researchers found that each daily SSB serving among adult women may be associated with a 16% higher risk of developing EO-CRC.

Also, the study found that each additional SSB serving per day among individuals aged 13–18 years may be linked to a 32% increase in the risk of developing EO-CRC.

Examples of SSBs include soft drinks, pre-packaged fruit drinks, energy drinks, and sports drinks. Sugary drinks are the leading source of added sugars in the American diet.

In fact, from 1977 to 2001, energy intake from SSBs increased by a whopping 135%.

Unique epidemiologic evidence

For this study, the researchers used data from 95,464 participants in the Nurses’ Health Study II. This is an ongoing monitoring study of 116,430 U.S. registered nurses, all women, who were aged 25–42 years when they enrolled in 1989.

Every 4 years beginning in 1991, the women in the study reported on what they ate and drank using validated food frequency questionnaires.

In 1998, researchers asked the participants to recall their health status and lifestyle habits as teenagers.

Also, 41,272 of the women reported on what they typically ate and drank as well as on the quantities of these items between 1960 and 1982. They were aged 13–18 years at this point.

The participants also gave information on potentially influential factors, including their family history of bowel cancer, their lifestyle habits, and any regular use of aspirin, nonsteroidal anti-inflammatory drugs, or vitamin supplements.

Over 24 years of monitoring, 109 women developed bowel cancer before the age of 50 years.

The study authors write that their findings “add unique epidemiologic evidence that SSB intake may partly contribute to the rapid increase of CRC in younger adults.”

Notes on the study

It is important for researchers to understand what is behind this increase, said study co-author Dr. Jeffrey Meyerhardt. He is the clinical director of the Gastrointestinal Cancer Center at the Dana-Farber Cancer Institute in Boston, MA.

“It is presumed that exposures early in life are contributing to this rise,” Dr. Meyerhardt told Medical News Today. “Studying exposures that can be prevented is [essential] to getting control of this rising health issue.”

Substituting SSBs with reduced-fat milk or whole milk appears to be beneficial, according to study co-author Dr. Yin Cao. She is an associate professor of surgery at the Washington University School of Medicine in St. Louis, MO.

“In this study,” she told us, “we showed [that] replacing one daily serving (8 oz) of SSBs with an equivalent amount of reduced-fat milk or total milk was associated with a 35–36% lower risk of EO-CRC.”

“During the second half of the 20th century, for which average U.S. per capita soft drink consumption has dramatically increased by ~500%, milk consumption has declined by half. Milk is a good source of calcium, a mineral found to be protective of colorectal cancer.”

“We postulate [that] low milk consumption could be plausibly linked with the increased risk of EO-CRC, and further research on this topic is in the pipeline.”

The researchers point to several limitations of their study. First, they caution that this was an observational study, which can only establish correlation, not cause. They also note that the majority of the participants were white women, so the findings may not apply to men or other ethnic groups.

Even so, the study provides insight into possible actions that public health leaders might take, Dr. Cao explained.

“Particularly in adolescence,” she wrote, “the immature and rapidly growing organs could be more susceptible to exposures that could lead to cancer development.”

“Campaigns, education programs, and interventions targeting the young population to reduce SSB intake and/or replace SSBs with other healthier beverages could help reduce the accrual of time at risk and convert this window of increased susceptibility into an opportunity for better health outcomes later in life.”

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People who wish to look after their heart health are aware that regularly eating vegetables is key.

A new study from Edith Cowan University (ECU) in Joondalup, WA, in Australia finds that leafy greens and other vegetables high in nitrates in particular confer significant cardiovascular benefits.

Researchers found that daily consumption of a cup of vegetables rich in nitrates is associated with better heart health.

“Our results have shown that, by simply eating 1 cup of raw (or half a cup of cooked) nitrate-rich vegetables each day, people may be able to significantly reduce their risk of cardiovascular disease.”

– lead author Dr. Catherine Bondonno from ECU’s Institute for Nutrition Research

Green leafy vegetables high in nitrates include spinach, lettuce, arugula (also known as rocket), Chinese cabbage, and parsley. Non-leafy vegetables with strong nitrate content include radishes, fennel, and beet.

The researchers estimate that cooking reduces a vegetable’s nitrate content by about 50%, but that is still enough to promote heart health.

Dr. Bondonno said, “The greatest reduction in risk was for peripheral artery disease — 26% — a type of heart disease characterized by the narrowing of blood vessels of the legs. However,” she added, “we also found people had a lower risk of heart attacks, strokes, and heart failure.”

The authors note that their findings are consistent with four earlier studies.

Worldwide, roughly 17.9 million people die of heart disease each year. In the United States, it is the leading cause of death for “men, women, and people of most racial and ethnic groups,” according to the Centers for Disease Control and Prevention (CDC).

About 655,000 people in the U.S. die of heart disease every year — one out of every four deaths in the country.

The study appears in the European Journal of Epidemiology.

A long-term study

The researchers analyzed 23 years of data for 56,468 residents of Denmark who participated in the Danish Diet, Cancer, and Health Study. All individuals filled out a food frequency questionnaire, and the resulting data was cross-referenced against public health records.

Analysis revealed that people in the highest fifth of intake of vegetable nitrates exhibited a 2.58 mm Hg, or millimeters of mercury, lower systolic blood pressure — which is the first value in a blood pressure reading — compared with those in the lowest intake group (after adjustments for possible confounding differences between the groups).

The higher the nitrate intake, the greater the fall in blood pressure. The top intake group ate an average of 141 milligrams (mg) of nitrate per day. This is equivalent to 2–2.5 cups of leafy vegetables daily.

In contrast, the impact of nitrate intake on hospitalizations across all types of cardiovascular disease (CVD) plateaued at 59 mg per day. It did not increase with further nitrate intake.

Overall, there was a 15% reduction in CVD admissions over the 23 years of follow-up, compared with those with the lowest nitrate intake, which was 23 gm per day. The greatest reduction in risk — at 26% — was seen in hospitalizations for peripheral artery disease.

Speaking to Medical News Today, Dr. Edo Paz of K Health, who was not involved in the research, said he considers the study significant due to its large sample size and lengthy follow-up period.

“However,” he noted, “this is an observational study, and there are some key limitations as a result.” He explained:

“In particular, it is highly likely that people who eat vegetables have other healthy behaviors that are different than those people who do not eat vegetables. For instance, these participants may be more likely to maintain a healthy weight, exercise more, smoke less, etc. Even though the authors try to account for these variables, this is still a key limitation inherent to observational studies in general.” – Dr. Edo Paz

Just a cup

The study suggests that the equivalent of a cup of raw or half a cup of cooked green leafy vegetables of this kind a day is just about the right amount for long-term heart health. “We did not see further benefits in people who ate higher levels of nitrate-rich vegetables,” said Dr. Bondonno.

“People don’t need to be taking supplements to boost their nitrate levels,” Dr. Bondonno said, “because the study showed that one cup of leafy green vegetables each day is enough to reap the benefits for heart disease.“

Dr. Paz told MNT: “It’s important to remember that everything should be eaten or consumed in moderation. If extreme amounts of nitrate are ingested, it could lead to methemoglobinemia, which is a condition in which red blood cells have reduced ability to carry oxygen.”

“Fortunately, methemoglobinemia is relatively rare and is more commonly caused by nitrate contamination of drinking water.”

Dr. Bondonno does not recommend juicing vegetables if you want to enjoy the optimal nitrate benefit, since juicing removes pulp and fiber.

On the other hand, blending vegetables is fine. She recommends including a cup of spinach in a berry smoothie as an easy, enjoyable way for people to consume their vegetables.

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Eating fruit is a delicious way to satisfy hunger and meet daily nutritional needs. However, most fruits contain sugar. This has raised questions about whether fruits are suitable for people who have diabetes.

Diabetes is a chronic but manageable condition in which the body struggles to control the levels of blood sugar.

Is fruit dangerous for people with diabetes? This article will suggest fruits to eat and avoid if you have diabetes, as well as examining the relationship between fruit and blood sugar.

List of fruits for diabetes

fruits for diabetes on heart shaped platter
People with diabetes can eat fruit.

Below is a list of fruits divided by GI index, as reported by the U.S. Department of Agriculture (USDA).

Low GI and GL fruits

Some fruits have a GI of under 55 and a GL under 10, including.

  • apples
  • avocados
  • bananas
  • berries
  • cherries
  • grapefruit
  • grapes
  • kiwi fruit
  • nectarines
  • orange
  • peaches
  • pears
  • plums
  • strawberries

Medium-GI fruits (GI of 56 to 69)

A fruit with a GI of between 56 and 69 is considered to be a medium-GI food. All fruits listed below still have GL levels under 10.

  • honeydew melon
  • figs
  • papayas
  • pineapples

High-GI fruits

Fruits with a GI higher than 70 are high-GI and a GL of greater than 20 is high GL. While these are safe to eat with diabetes, it is important to eat larger quantities of lower-GI fruits instead.

  • dates (high GL)
  • watermelon (low GL)

Fruit and diabetes

The American Diabetes Association (ADA) advises that any fruit is fine to eat for a person with diabetes, so long as that person is not allergic to a particular fruit.

A meta-analysis published in 2014 in the British Medical Journal found higher fruit intake was significantly associated with a lower risk of type 2 diabetes.

The preparation of fruit, however, can affect blood sugar. Fresh or frozen fruits are better than processed fruits straight from a can or jar, such as applesauce and canned fruit. Processed fruits also include dried fruit and fruit juices.

People with diabetes should eat processed foods sparingly or avoid them completely. The body absorbs processed fruits more rapidly, leading to higher blood sugar levels. Processing fruits also removes or reduces levels of certain key nutrients, including vitamins and fiber.

The National Institute of Diabetic and Digestive and Kidney Diseases (NIDDK) recommends that people with diabetes should avoid fruit juices or canned fruits with added sugar.

Fruit blends like smoothies also have high sugar content and are more rapidly absorbed leading to higher spikes in blood sugar.

What is the glycemic index?

For a person with diabetes, one way to select safe and suitable fruits and other high-carbohydrate foods is to check the glycemic index (GI).

GI is a rating of foods on a scale from 1 to 100. The score indicates how quickly the food item may raise blood sugar levels.

High GI foods are absorbed faster than medium or low GI foods.

Glycemic load (GL) takes into account the GI of a food plus the number of carbohydrates in a serving. GL may be a more accurate way of assessing how food affects blood sugar management over time. Low-GI and low-GL foods are better for helping control blood sugar levels.

People may be surprised to learn that many fruits have a low glycemic index. People digest starchy vegetables, such as potatoes and grains, more rapidly, so these have a higher GI index.

The longer a carbohydrate-rich food is cooked, the higher the GI value. Fat, fiber content, and cooling carbohydrates after they have been transformed into resistant starches via cooking can all dramatically lower GI values.

Benefits for diabetes

lemon eyes
Fruit plays a key role in helping people with diabetes feel full and absorb sugar slowly.

Eating enough fiber plays an important role in managing diabetes.

A diet high in soluble fiber can slow the absorption of sugar and control its levels in the blood. Many fruits are high in fiber, especially those with the skin or pulp included.

Many fruits are filling because of their high fiber and water content.

Diets containing enough fruits and vegetables can reduce the risk of obesity, heart attack, and stroke. Obesity has been linked to type 2 diabetes.

Fruits are high in fiber and nutrients, so they are a good choice in meal planning. Fruits that have been processed such as applesauce and fruit juices have had their fiber removed and should be limited.

Other health benefits of fruit

The good news is that fruit is healthy to eat for people with diabetes, according to the NIDDK.

People with diabetes should eat a balanced diet that provides enough energy and helps to maintain a healthy weight. Some fruits are high in sugar, such as mangoes, but can be part of a healthy diet in moderate amounts.

Fruits can also satisfy a sweet tooth without resorting to candy and other foods with low nutritional value. Most fruits are high in nutrients and low in fat and sodium. Fruits also often contain nutrients not found in other foods.

Bananas contain potassium and tryptophan, an important amino acid. Citrus fruits like oranges and grapefruits are high in vitamins A and C, which are powerful antioxidants.

How much fruit should I eat?

Most guidelines recommend that adults and children eat five servings of fruits and vegetables each day. This does not change for people with diabetes.

The United States guidelines recommend that people fill half of their plate at each meal with fruits and vegetables.

People with diabetes should focus on non-starchy vegetables for 50 percent of the meal, rather than depending on fruit. The remaining half of the meal should be protein and high-fiber starches like beans or whole grains. Many experts also recommend including healthy fat at each meal to encourage feeling full and enhance absorption of antioxidants and vitamins.

One serving is a medium-sized fruit, or a serving the size of a baseball. Smaller fruits, such as berries, have one-cup as the serving size.

A half-cup is also the serving size for processed fruit products, such as applesauce and fruit juice. The serving for fried fruits like raisins and cherries is 2 tablespoons per serving size.

Like vegetables, it’s great for people to eat a variety of fruits to get their needed nutrients, as well as to enjoy their varied flavors.

Dietary tips

To achieve the desired five servings of fruits and vegetables per day, people should aim to have fruit or vegetables throughout the day.

Here are a few ideas to help with menu planning:

Citrus fruits

Citrus fruits are versatile and easy to add to meals. Add lemons and limes to seafood, sauces, or glasses of iced tea or water.

People can make their own fruit water by adding citrus slices to a pitcher of water. Let the water sit overnight to create a refreshing drink.

Berries

Berries are tasty when eaten raw and can also be cooked into a compote to spoon into oatmeal or meat.

Put whole fresh or frozen berries into a saucepan with a tablespoon or two of water. Cook on medium or low heat until the berries have broken down into a thick sauce.

One serving is half a cup.

Apples

Apples are a popular fruit. They are delicious raw for a snack or dessert. When cooked, apples have a deeper flavor, making them a favorite in cooked desserts when spiced with cinnamon or ginger.

A recipe from the ADA suggests marinating apples in a small amount of honey and spices and then cooking them on a grill. To finish, roll the apples in crushed walnuts or pecans.

While still containing honey, this is a healthier alternative to many apple-based baked goods.

Avocados

Avocados are high in fat, but they contain monounsaturated fat, the type of fat that is beneficial for the body.

They are eaten raw and can be served sliced, in salsas, or as guacamole. Avocados are easy to prepare by slicing them in half around the pit. Discard the pit and mash the avocado.

Add herbs and vegetables to taste. Lime or lemon can also be added to avocado for a citrus boost.

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The miracle tree, Moringa, Moringa Oleifera, or the drumstick is a plant recognized for its medical properties. It is used to treat more than 300 conditions. All parts of the Moringa tree possess some medicinal or nutritional value” says Amrit Walia ( Amritpal Singh Walia ) Co-Founder of Pioneer Sustainable Agriculture PSA organic farm located in Nigeria.

One cup of fresh, chopped leaves contains protein, Vitamin B6, Vitamin C, Iron, Magnesium, Riboflavin, and Vitamin A.

In this article, you will be able to understand the five prime uses of Moringa leaf that clearly distinguished it as an extraordinary species:

1. Moringa Leaf is Rich in Antioxidants
Moringa acts to reduce high levels of free radicals which may cause oxidative stress leading to diseases like type 2 diabetes or heart disease.

The basic antioxidants in Moringa are beta-carotene and Vitamin C. The exact figure of the number of antioxidants in the Moringa herb is staggering.

A few antioxidants present include propyl gallate, tocopherols (Vitamin E), ascorbic acid, chlorogenic acid, hydroxyanisole (BHT) citric acid, vanillin, potassium, reduced glutathione, and more. Quercetin is also present and crucial in the regulation of blood pressure.

2. Moringa Leaf Regulates Blood Sugar
Moringa herb produces effects similar to isothiocyanates plant compounds able to regulate blood sugar.
Sufficient research shows a significant reduction in blood sugar after short-term use of the herb with meals.

For instance, it was discovered that a group of diabetics who added 50 grams of moringa leaves to a meal reduced the rise in blood sugar by 21%.

3. Moringa Leaf Works to Reduce Inflammation
If you incur injury and develop wounds, Moringa can help you to stop inflammation.

Moringa is stocked with nutrients and antioxidants which are found in other anti-inflammatory foods like tomatoes, fatty fish, olive oil, and certain fruits.

By fighting harmful free radicals, the herb prevents sustained inflammation which can result in chronic problems like cancer or heart disease.

4. Moringa Leaf Promotes Prostate Health and Cure ED
The leaves and seeds of the Moringa plant are rich sulfur-containing compounds called glucosinolates, which fight cancer in the body, more specifically, benign prostate hyperplasias.

The condition which is prone to attack elderly man is characterized by enlargement of the prostate which makes urination difficult. Moringa can reverse the effects of prostate cancer by significantly reducing prostate weight.

The herb also reduces levels of prostate-specific antigen which is produced by the prostate gland.

Moringa can also cure erectile dysfunction. Its leaves contain useful plant compounds called polyphenols which enhance blood flow by increasing nitric oxide production while simultaneously lowering blood pressure.

Conclusion
The points discussed above show how versatile Moringa leaf is in the fields of health and medical care. The plant can be used for detoxification and in the treatment of digestive disorders.

The list of other ailments this wonder plant can treat include the following – scurvy, kidney stones, Athlete’s foot, dandruff, epilepsy, paralysis, convulsions, splenomegaly, epilepsy, antispasmodic, joint pain, edema, rheumatism, arthritis, cardiac hypertrophy, coronary artery disease, myocardial infarction, heart failure, and many more.

Do you have any experience with the Moringa Leaf extracts? Kindly share with us in the comments below.

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Various common chemicals may harm the immune system, causing it to malfunction. This is known as immunotoxicity. These harmful effects may be temporary or permanent.

Possible immunotoxic effects include:

  • hypersensitivity
  • chronic inflammation
  • immunosuppression, or an impairment of the body’s ability to fight off infections
  • immunostimulation, which can cause tissue damage through immune responses
  • autoimmunity

In particular, if an immunotoxic substance causes the body to produce fewer antibodies, it can have an effect on the fight against active infections and the protection against future ones.

The FDA currently require immunotoxicity testing for food additives. However, most food additives received approval decades ago, and the FDA do not mandate updated testing on previously approved additives.

TBHQ and PFAS

TBHQ is a common preservative that manufacturers use to prolong their products’ shelf lives.

According to the Environmental Working Group (EWG), it is present in almost 1,250 processed foods, including Cheez-It crackers, Pop-Tarts, Reese’s Peanut Butter Cups, and Little Debbie Swiss Rolls.

However, this chemical has had immunotoxic effects in animal studies.

Chemicals may also leach from packaging or food processing equipment into food. Some bags, boxes, and food wrappers are coated with per- and polyfluoroalkyl substances (PFAS).

PFAS-based materials are also common in non-stick coatings on cookware, gaskets in food processing equipment, and repeat-use plastics.

The FDATrusted Source require immunotoxicity testing only for food contact substances with a high daily exposure. The immunotoxicity of many food additives and food contact substances is largely unknown.

The Environmental Protection Agency (EPA) use high throughput in-vitro testing in their ToxCast program. This type of testing exposes living cells, proteins, or biological molecules in a laboratory environment to chemicals to assess and identify any potential toxic effects. This potentially limits the need for animal testing.

The sparsity of current immunotoxicity data prompted the researchers from the EWG to conduct a study to evaluate the immunotoxic effects of common food additives and food contact substances. They also assessed the utility of ToxCast data in screening for immunotoxicity.

Lead study author Dr. Olga Naidenko, Ph.D., EWG’s vice president for science investigations, emphasizes the urgency of this research:

“The pandemic has focused public and scientific attention on environmental factors that can impact the immune system. Before the pandemic, chemicals that may harm the immune system’s defense against infection or cancer did not receive sufficient attention from public health agencies. To protect public health, this must change.”

The researchers analyzed a total of 63 direct food additives present on more than 10 product labels sold in the U.S. in 2018–2020. They also specifically assessed nine identified PFAS that migrate from food packaging to food.

The findings now appear in the International Journal of Environmental Research and Public Health.

The study evaluated these substances, concentrating on those with the highest number of active ToxCast assays. It focused further analyses on those substances with activity toward multiple immune-related targets and proteins involved in immune response, inflammation, and defense mechanisms.

The study compared the results of high throughput ToxCast data with available data from animal and epidemiological studies.

Altered immune responses

Strong data from both ToxCast testing and immunological laboratory animal studies indicate that TBHQ may cause immune functioning changes.

However, ToxCast screening yielded data that did not always agree with existing data: There were cases wherein ToxCast data conflicted with previous data or indicated risks that previous data had not found.

Three different situations happened with the food colorant FD&C Red 3 and PFAS such as perfluoroundecanoic acid (PFUnDA) and perfluorooctanoic acid (PFOA).

In the study, the ToxCast data indicated that FD&C Red 3 affected multiple immune parameters, but the researchers did not find reference to any animal or epidemiological study into the immunotoxicity of this food colorant.

ToxCast, laboratory animal, and human study data demonstrated that PFUnDA affected multiple immune parameters and increased immune suppression risk.

However, the ToxCast data did not show strong activity for immune targets with PFOA, whereas animal and human studies demonstrated immunosuppressive effects.

The study attributed the lack of consistency in the findings to a lack of understanding of the exact mechanism of PFAS toxicity. The limitations of currently available high throughput testing to capture the full extent of the potential mechanism for immunotoxicity may also have had an impact.

The researchers conclude that both ToxCast and study data suggest that chemicals indirectly or directly added to foods, such as THBQ and PFAS, may adversely affect immune system functioning.

The EWG stress that the FDA should prioritize and integrate updated immunotoxicity testing to identify harmful chemicals into standard safety assessments to protect public health and well-being.

Scott Faber, senior vice president for government affairs at the EWG, adds, “Food manufacturers have no incentive to change their formulas. Too often, the FDA [allow] the food and chemical industry to determine which ingredients are safe for consumption.”

“Our research shows how important it is that the FDA take a second look at these ingredients and test all food chemicals for safety.”

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Many people have chronic stress and anxiety. They face symptoms such as nervousness, agitation, tension, a racing heart, and chest pain.

In fact, anxiety is among the most common mental health issues. In the United States, more than 18 percent of adults are affected by anxiety disorders each year.

In some cases, another health condition, such as an overactive thyroid, can lead to an anxiety disorder. Getting an accurate diagnosis can ensure that a person receives the best treatment.

In this article, learn about a wide range of natural and home remedies that can help with stress and anxiety.

Natural remedies for anxiety and stress

Natural remedies are generally safe to use alongside more conventional medical therapies.

However, alterations to the diet and some natural supplements can change the way antianxiety medications work, so it is essential to consult a doctor before trying these solutions. The doctor may also be able to recommend other natural remedies.

1. Exercise

woman-jogging-through-park-listening-to-headphones
Exercise may help to treat anxiety.

Exercise is a great way to burn off anxious energy, and research tends to support this use.

For example, a 2015 review of 12 randomized controlled trials found that exercise may be a treatment for anxiety. However, the review cautioned that only research of higher quality could determine how effective it is.

Exercise may also help with anxiety caused by stressful circumstances. Results of a 2016 studyTrusted Source, for example, suggest that exercise can benefit people with anxiety related to quitting smoking.

2. Meditation

Meditation can help to slow racing thoughts, making it easier to manage stress and anxiety. A wide range of meditation styles, including mindfulness and meditation during yoga, may help.

Mindfulness-based meditation is increasingly popular in therapy. A 2010 meta-analytic review suggests that it can be highly effective for people with disorders relating to mood and anxiety.

3. Relaxation exercises

Some people unconsciously tense the muscles and clench the jaw in response to anxiety. Progressive relaxation exercises can help.

Try lying in a comfortable position and slowly constricting and relaxing each muscle group, beginning with the toes and working up to the shoulders and jaw.

4. Writing

Finding a way to express anxiety can make it feel more manageable.

Some research suggests that journaling and other forms of writing can help people to cope better with anxiety.

A 2016 study, for example, found that creative writing may help children and teens to manage anxiety.

5. Time management strategies

Some people feel anxious if they have too many commitments at once. These may involve family, work, and health-related activities. Having a plan in place for the next necessary action can help to keep this anxiety at bay.

Effective time management strategies can help people to focus on one task at a time. Book-based planners and online calendars can help, as can resisting the urge to multitask.

Some people find that breaking major projects down into manageable steps can help them to accomplish those tasks with less stress.

6. Aromatherapy

Smelling soothing plant oils can help to ease stress and anxiety. Certain scents work better for some people than others, so consider experimenting with various options.

Lavender may be especially helpful. A 2012 study tested the effects of aromatherapy with lavender on insomnia in 67 women aged 45–55. Results suggest that the aromatherapy may reduce the heart rate in the short term and help to ease sleep issues in the long term.

7. Cannabidiol oil

cbd-oil
CBD oil comes from the marijuana plant.

Cannabidiol (CBD) oil is a derivative of the cannabis, or marijuana, plant.

Unlike other forms of marijuana, CBD oil does not contain tetrahydrocannabinol, or THC, which is the substance that creates a “high.”

CBD oil is readily available without a prescription in many alternative healthcare shops. Preliminary research suggests that it has significant potential to reduce anxiety and panic.

In areas where medical marijuana is legal, doctors may also be able to prescribe the oil.

8. Herbal teas

Many herbal teas promise to help with anxiety and ease sleep.

Some people find the process of making and drinking tea soothing, but some teas may have a more direct effect on the brain that results in reduced anxiety.

Results of a small 2018 trial suggest that chamomile can alter levels of cortisol, a stress hormone.

9. Herbal supplements

Like herbal teas, many herbal supplements claim to reduce anxiety. However, little scientific evidence supports these claims.

It is vital to work with a doctor who is knowledgeable about herbal supplements and their potential interactions with other drugs.

10. Time with animals

Pets offer companionship, love, and support. Research published in 2018 confirmed that pets can be beneficial to people with a variety of mental health issues, including anxiety.

While many people prefer cats, dogs, and other small mammals, people with allergies will be pleased to learn that the pet does have to be furry to provide support.

A 2015 studyTrusted Source found that caring for crickets could improve psychological health in older people.

Spending time with animals can also reduce anxiety and stress associated with trauma. Results of a 2015 systematic reviewTrusted Source suggest that grooming and spending time with horses can alleviate some of these effects.

Other treatment options

person-having-counseling-or-therapy
Therapy may help to treat chronic anxiety.

Anxiety that is chronic or interferes with a person’s ability to function warrants treatment.

When there is no underlying medical condition, such as a thyroid problem, therapy is the most popular form of treatment.

Therapy can help a person to understand what triggers their anxiety. It can also help with making positive lifestyle changes and working through trauma.

One of the most effective therapies for anxiety is called cognitive behavioral therapy (CBT). The goal is to help a person understand how their thoughts affect their emotions and behavior and to replace those reactions with positive or constructive alternatives.

CBT can help with generalized anxiety and anxiety relating to a specific issue, such as work or an instance of trauma.

Medication can also help a person to manage chronic anxiety. A doctor may prescribe medications in any of the following groups:

  • antianxiety drugs called benzodiazepines, including Xanax and Valium
  • antidepressants called selective serotonin reuptake inhibitors, including Prozac
  • sleeping medications, if anxiety interferes with sleep

People should follow the doctor’s instructions when using these drugs, as they can have severe and possibly life threatening adverse effects.

Natural anxiety remedies can replace or complement traditional treatments.

Outlook

Untreated anxiety can get worse and cause more stress in a person’s life. However, anxiety is highly treatable with therapy, natural remedies, lifestyle changes, and medications.

A person may need to try several combinations of therapies and remedies before finding one that works. A doctor can help a person to determine which options are best.

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Sara Johansen/Offset

Humans first drank caffeinated tea more than 4,000 years ago in China. Since then, it has become one of the most popular drinks worldwide, second only to water.

Both green and black teas are brewed from the leaves of the same shrub, Camellia sinensis, but green tea, which is made from unfermented leaves, contains more antioxidants.

Oxidation during the fermentation process of black tea reduces its antioxidant levels.

Several studies have found that green tea inhibits the formation of cancers, lowers high blood pressure, and reduces the risk of heart disease.

However, the molecular mechanism responsible for the effect on blood pressure has been unclear until now.

Scientists at the University of California, Irvine (UCI) and the University of Copenhagen, in Denmark, have found that antioxidants in tea open ion channels and can relax the muscles that line blood vessels.

They report their findings in the journal Cellular Physiology & Biochemistry.

Preventable risk factor

The discovery could guide the design of more effective antihypertensive drugs, which could potentially improve the health of millions of people around the world.

According to the National Heart, Lung, and Blood Institute, controlling or lowering high blood pressure can help prevent chronic kidney disease, heart attacks, heart failure, and possibly dementia.

The Centers for Disease Control and Prevention (CDC) report that almost half of all adults in the United States have hypertension. It estimates that in 2018, the condition played a role in the deaths of nearly half a million people in the country.

The World Health Organization (WHO), meanwhile, estimate that more than 1 billion people worldwide have hypertension.

The new study first shows that two antioxidants in tea, known as catechins, open a protein channel in the membranes of the smooth muscle cells that line blood vessels. This allows positively charged potassium ions to leave the cells.

Channels in nerve and muscle cells maintain voltages across their membranes by allowing negative and positive ions to pass in and out in a controlled way. They are “voltage-gated,” which means that they respond to changes in this voltage by opening or closing.

The researchers found that the catechins in green tea activate a particular type of potassium ion channel, called KCNQ5.

Previous work by some of the same scientists suggests that this protein channel may underlie the antihypertensive effects of several plants used as folk medicines for millennia.

Voltage sensor

For the new study, the researchers used computer modeling and mutated versions of the channel protein to show that the two catechins bind to a section that senses voltage changes.

“This binding allows the channel to open much more easily and earlier in the cellular excitation process,” explains senior study author Prof. Geoffrey Abbott, of the Department of Physiology & Biophysics at the UCI School of Medicine.

In theory, this should make the muscle cells less “excitable” and therefore less likely to contract. They should instead relax, dilating the blood vessel and reducing blood pressure.

To test this theory, Prof. Abbott’s co-authors at the University of Copenhagen measured changes in tension in the walls of arteries from rats. Their findings confirmed that the two catechins from tea relax and dilate arteries by activating the KCNQ5 ion channel.

Milky tea

The authors are confident that adding a dash of milk to black tea does not reduce its antihypertensive effects.

Milky tea, applied directly to cells in the lab, failed to activate their KCNQ5 channels. But this is likely not the case when a person drinks it.

Prof. Abbott explains:

“We don’t believe this means one needs to avoid milk when drinking tea to take advantage of the beneficial properties of tea. We are confident that the environment in the human stomach will separate the catechins from the proteins and other molecules in milk that would otherwise block [the] catechins’ beneficial effects.”

The scientists also discovered that warming green tea to 35°C increased the activation of KCNQ5.

However, lovers of iced tea need not be concerned.

“Regardless of whether tea is consumed iced or hot, this temperature is achieved after tea is drunk, as human body temperature is about 37°C,” says Prof. Abbott. “Thus, simply by drinking tea, we activate its beneficial, antihypertensive properties.”

Electrical activity in the brain

KCNQ5 also exists in the membranes of nerves in the brain, where it helps regulate electrical activity and signal transmission.

People with a disorder called epileptic encephalopathy have a version of the channel protein that does not respond effectively to voltage changes, which leads to frequent seizures.

The study authors point out that catechins can cross the blood-brain barrier, which prevents larger molecules, including some drugs, from entering the brain.

In theory, drugs modeled on catechin molecules could, therefore, help correct the cause of epileptic encephalopathy.

“Discovery of their ability to activate KCNQ5 may suggest a future mechanism to fix broken KCNQ5 channels to ameliorate brain excitability disorders stemming from their dysfunction,” the researchers conclude.

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For many decades, nutritionists have recommended a balanced diet to provide the body with the proper nutrients to stay healthy. The core components of this diet include vegetables, fruits, grains, proteins, and dairy.

A recent study by researchers at the Harvard T. H. Chan School of Public Health in Boston, MA, provides further evidence for current dietary guidelines and expands on them, finding that consuming at least 2 fruit and 3 vegetable servings on a daily basis may lower the risk of both disease-related death and death from all causes.

The study appears in Circulation, a scientific journal of the American Heart Association (AHA).

Current dietary guidelines

“While groups like the American Heart Association recommend 4–5 servings each of fruits and vegetables daily, consumers likely get inconsistent messages about […] the recommended amount and which foods to include and avoid,” says Dr. Dong D. Wang, M.D., Sc.D., an epidemiologist and nutritionist at Harvard Medical School and lead author of the study.

The Department of Health and Human Services and the Department of Agriculture published their recommendations in the form of the 2020–2025 Dietary Guidelines for Americans.

According to this set of guidelines, half of the plate for every meal should contain fruits and vegetables.

However, the guidelines also note that more than 80% of people in the United States do not meet this recommendation and should aim to increase their consumption of nutrient-dense foods.

Participant dietary information

The researchers collected self-reported dietary information from two large cohort studies: the Nurses’ Health Study (NHS) and the Health Professionals’ Follow-up Study (HPFS).

The NHS cohort included registered female nurses between the ages of 30 and 55 years, while the HPFS cohort included males aged 40–75 years with occupations in the health profession. These studies included follow-ups with the participants every 2–4 years to accumulate dietary information over a span of approximately 30 years.

The researchers excluded participants with baseline heart disease, cancer, or diabetes, leaving them with data from 66,719 females and 42,016 males.

They also incorporated data from an additional 26 studies involving a total of 1.9 million participants, which examined the relationship between fruit and vegetable intake and death rates.

The high participant numbers and continuous longitudinal assessments provided the team with an extensive collection of data for analysis.

However, it is important to note that the criteria of the two cohorts — occupation and corresponding education — suggest a similar socioeconomic status across the participants, who may have been more likely than other members of the population to have access to a healthy diet. The study does not address the realities and effects of food insecurity.

Nutritional values of fruits and vegetables lower risk of death

The study outcomes showed that an increased intake of fruits and vegetables is associated with a lower risk of death, including death due to cancer, heart disease, or respiratory disease.

Additionally, the researchers saw the lowest risk of death at a threshold of a combined 5 servings, beyond which there was no apparent benefit on risk.

These results point to the nutritional value of these foods. For example, higher consumption of fruits and vegetables increases the intake of potassium and antioxidant activity, which link to lower blood pressure and improved lung function, respectively.

As the data are fully self-reported, there may be discrepancies between the actual and reported intakes. Participants with higher intake, in particular, may have tended to overestimate how many servings they consumed.

This margin of error may blur the defined threshold of 5 servings, so the study authors acknowledge that slightly higher servings (up to 10) could also lead to lowered risk.

This study also expands beyond current guidelines by differentiating among specific groups of fruits and vegetables.

The researchers observed trends with a lowered risk of death for leafy greens and foods rich in vitamin C and beta carotene. Fruits and vegetables that fall into these categories include spinach, kale, carrots, and citrus fruits.

Conversely, they did not identify any trends for fruit juices or starchy vegetables, such as potatoes and peas. One possible reason for the latter is the prominence of canned foods. The canning process may deprive starchy vegetables of their antioxidant properties.

Compared with whole fruits, the fluid form of juices may cause a more rapid elevation of blood glucose and insulin levels, which can increase the risk of disease.

In contrast to the existing guidelines, which include canned foods and juices among the recommended foods and drinks, this study calls for further research on the effects of these items on health.

Continued support for ‘5-a-day’ serving recommendation

Rather than being an interventional study, in which researchers directly implement variables and analyze the effects, this study was observational. As a result, it is not possible to conclude that the trends present in this study indicate a causal relationship.

Regardless, there is plentiful evidence that highlights the benefits of a balanced diet containing plenty of fruits and vegetables. The present conclusions also correspond to findings from similar observational studies on the associations between fruit and vegetable intake and disease.

The findings of this study conform to the overall current dietary guidelines to eat at least 5 servings of fruits and vegetables a day. Additionally, it provides further insight into the specificities and benefits of fruit and vegetable intake.

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New research into the plant-based sweetener stevia indicates that the sugar substitute may have negative implications for gut health.

People use sugar substitutes as a way to reduce their sugar intake. Excess sugar consumption can cause weight gain, lead to diabetes, and contribute to inflammation in the body.

For this reason, researchers have worked to find the perfect replacement that tastes like real sugar and is safe to consume.

Scientists have considered stevia a safe sugar alternative for years, but a new study raises the question of whether it can be harmful to gut health.

What is stevia?

Sugar replacements come in handy for many people, including individuals with diabetes who need to control their blood sugar and those trying to reduce their calorie intake to reach or maintain a moderate weight.

Various substitutes are available. These include several artificial sweeteners, such as sucralose, aspartame, and saccharin, and the sugar alcohols xylitol and erythritol.

Some people use plant-based options to replace sugar, and stevia is one such sweetener that is widely available.

People have used the plant stevia as a sweetener for hundreds of years. People originally discovered the plant in Brazil and Paraguay and now grow it all over the world.

Stevia is up to 300 times sweeter than table sugar, so only a very small amount is necessary to achieve a sweetening effect.

Some people prefer plant-derived stevia over artificial sweeteners that manufacturers create in a lab.

Moreover, stevia is a zero-calorie substitute, whereas other artificial sweeteners may have a few calories. Another benefit to stevia is that it has a glycemic index of less than 1, so it does not raise blood sugar the way a few alternatives do.

Some sugar substitutes are also safer than others. Studies have linked other substitutes, such as sucralose and saccharin, with tumor growth in mice, although these effects are not confirmed. Research on stevia, on the other hand, had not previously uncovered any serious negative health implications.

Importance of gut health

Although people generally understand the importance of maintaining a moderate weight and engaging in best practices for heart health, they sometimes overlook gut health.

According to Dr. Elizabeth Hohmann of the Infectious Diseases Division at Harvard-affiliated Massachusetts General Hospital, “This is a new frontier of medicine, and many are looking at the gut microbiota as an additional organ system.”

Hohmann goes on to say, “It’s most important to the health of our gastrointestinal system, but may have even more far-reaching effects on our well-being.”

The digestive system is home to various types of bacteria. Some of these bacteria help keep the body healthy. Maintaining a healthy and balanced gut is important in many ways.

Some gut bacteria can prevent inflammation, protect against certain types of cancer, and reduce symptoms associated with rheumatoid arthritis.

There are various ways to maintain a healthy gut, one of which is to avoid the overuse of antibiotics. Antibiotics can affect the good bacteria living in the gut.

Avoiding foods that can harm gut health, such as processed foods and red meat, is also important. People can take probiotics, eat foods high in fiber, and eat fermented foods, such as yogurt or kombucha, to promote good gut health.

Stevia research results

While experts typically view stevia as a safe sugar replacement, the latest research indicates that it may have some drawbacks.

Researchers from Ben-Gurion University of the Negev (BGU) in Beersheba, Israel, focused on stevia in a study that recently featured in Molecules. Their findings suggest that stevia can have a negative effect on gut health.

The research team studied two forms of stevia: the commercialized herb supplement and purified stevia extract. They looked at how the different forms of stevia affect bacterial communication.

The gut has quorum sensing (QS) pathways. These pathways enable bacteria molecules to communicate with each other, which is important in terms of microbial regulation.

The team found that the stevia herb supplement had an “inhibitory effect on bacterial communication.” The purified stevia extract showed “a molecular interaction and possible interruption of [some forms of] bacterial communication.”

While the study shows that stevia may contribute to an unbalanced gut, neither form of stevia showed evidence of killing bacteria in the gut.

Lead researcher Dr. Karina Golberg, who is part of the BGU Avram and Stella Goldstein-Goren Department of Biotechnology Engineering, commented on the findings:

“This is an initial study that indicates that more research is warranted before the food industry replaces sugar and artificial sweeteners with stevia and its extracts.”

The researchers plan to study stevia more closely and use their findings to shape guidelines for stevia intake.

“With reference to the effects identified in our study and the growing consumption of stevia, we urge that more studies be conducted to help further elucidate the effects of these sweeteners and to adjust the highest daily doses recommended today,” the study authors write.

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Vitamin D deficiency is associated with cancer, cardiovascular disease, and osteoporosis, but clinical trials of vitamin D supplements have yielded mixed results. A new study that found links between the active form of the vitamin and gut bacteria may help explain why.

Vitamin D is essential for strong immunity and maintaining healthy bones and teeth.

Several studies have found that low levels of vitamin D in the blood correlate with a wide range of illnesses, including cancer, cardiovascular disease, diabetes, and osteoporosis.

A few studies have even hinted that low vitamin D levels are associated with severe COVID-19, although the research is inconclusive.

Despite these associations, evidence for the benefits of widespread vitamin D supplementation to prevent disease in otherwise healthy people has been mixed.

For example, a large clinical trial found no evidence that a vitamin D supplement prevented cardiovascular disease and cancer in older adults. Another trial found no evidence that taking a supplement improved bone health.

This apparent lack of health benefits from widespread vitamin D supplementation has baffled medical researchers.

Scientists at the University of California (UC) San Diego in La Jolla have now discovered a possible explanation. Their findings appear in Nature Communications.

The paper suggests that gut bacteria may play a vital role in converting inactive vitamin D into its active, health-promoting form.

Stores of inactive vitamin D

When healthcare professionals and medical researchers want to determine an individual’s vitamin D status, they measure serum levels of the inactive precursor, because this reflects how much vitamin D the body stores.

However, the crucial factor may be how the vitamin is metabolized rather than how much of it is stored.

When measuring how much active vitamin D older males had in their blood, the UC San Diego researchers found that its levels correlated with the diversity of the community of bacteria living in their gut, or gut microbiome.

Levels of active vitamin D also correlated with the number of “friendly” bacteria in their gut.

By contrast, there was not a strong association between the inactive, precursor form of the vitamin and bacterial diversity or friendly bacteria.

“We were surprised to find that microbiome diversity — the variety of bacteria types in a person’s gut — was closely associated with active vitamin D but not the precursor form,” says senior author of the study Dr. Deborah Kado, director of the Osteoporosis Clinic at UC San Diego Health.

“Greater gut microbiome diversity is thought to be associated with better health in general,” she adds.

Sunlight exposure

The correlation between microbial diversity and active vitamin D remained even after adjusting for factors known to determine microbial diversity. These included the participants’ age, where in the United States they lived, their ethnic background, and their antibiotic use.

In fact, the participants’ levels of active vitamin D correlated much more strongly with microbiome diversity than any of these other factors.

This is particularly remarkable given that people who live in sunnier places, such as California, are able to synthesize more of their own vitamin D through the action of ultraviolet light on their skin.

“It seems like it does not matter how much vitamin D you get through sunlight or supplementation, nor how much your body can store.” – Dr. Deborah Kado

“It matters how well your body is able to metabolize that into active vitamin D, and maybe that is what clinical trials need to measure in order to get a more accurate picture of the vitamin’s role in health,” Dr. Kado explains.

The researchers say more studies are needed to investigate the role of bacteria in vitamin D metabolism. They speculate that changing patients’ microbiota could augment existing treatments for improving bone density, and possibly other health outcomes.

Osteoporosis study

The team analyzed stool and blood samples from 567 men living in six U.S. cities who were taking part in a study called the Osteoporotic Fractures in Men Study (MrOS).

The mean age of the participants was 84 years, and most of them reported being in good or excellent health.

To identify and quantify bacteria in the stool samples, the researchers sequenced copies of a bacterial gene that delineates different species.

They also measured the amounts of three vitamin D metabolites — the precursor, the active vitamin, and a breakdown product — in the blood samples.

Reporting their results, the authors write:

“The significant correlation between amplified vitamin D activation and greater individual stool microbial diversity supports the idea that increased microbial diversity reflects a healthy state.”

Not only did males with the highest levels of active vitamin D in their blood have the greatest microbiome diversity, but also their gut harbored more friendly bacterial species that produce butyrate.

This short-chain fatty acid, which some types of bacteria in the colon generate when they digest fiber, has a wide range of potential health benefits. Research suggests that butyrate helps prevent colon cancer, lower blood cholesterol, and combat insulin resistance, for example.

Cause or effect?

The authors stress that their study was unable to determine whether high levels of active vitamin D allow butyrate-producing bacteria to thrive or whether these bacteria promote the conversion of the vitamin to its active form.

By the same token, the study could not prove that having a more diverse gut microbiome leads to better vitamin D metabolism. It only found an association between the two.

Another limitation of the study was that the participants were predominantly older white males.

In addition, around 75% of them reported that they were taking some form of vitamin D supplement. Only 7% of all the participants met the standard definition of vitamin D deficiency.

The findings of the study may therefore not hold true for other populations, for people who do not take the supplement, or for those who are classified as being deficient in the vitamin.

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