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The unmistakable taste and smell of coffee — not to mention its ability to perk people up in the morning — have made it one of the world’s most popular beverages.

Better still, observational studies indicate that coffee may protect against cardiovascular disease, diabetes, Parkinson’s disease, and certain cancers.

Prospective studies, which follow people over time, have provided evidence that drinking this beverage is safe for most people and is associated with lower mortality rates.

However, a new study suggests that some of the supposed health benefits of coffee for cardiovascular health may have been overblown. The research was limited to white British participants.

As a result of the caffeine that coffee contains, excessive consumption can cause unpleasant symptoms such as tachycardia (a fast resting heart rate) and palpitations.

Drinking coffee can also lead to a moderate, temporary increase in blood pressure.

So it may come as a surprise that regular coffee drinkers either have normal or reduced blood pressure compared with people who do not drink coffee.

One explanation may be that coffee drinkers develop a physiological tolerance for the effects of caffeine.

But a new study suggests that people with a high genetic risk of cardiovascular disease unconsciously reduce how much they drink to avoid unpleasant cardiovascular symptoms.

The research found that individuals with high blood pressure, angina, or arrhythmia drank less caffeinated coffee and were more likely to drink decaffeinated coffee.

Crucially, there was strong evidence that their genetic vulnerability to cardiovascular disease led to their reduced consumption of coffee.

This rules out the alternative explanation that consuming less coffee made them more vulnerable to cardiovascular disease.

Researchers at the University of South Australia in Adelaide conducted the study, which appears in The American Journal of Clinical NutritionTrusted Source.

Guided by genetics

“Whether we drink a lot of coffee, a little, or avoid caffeine altogether, this study shows that genetics are guiding our decisions to protect our cardio health,” Professor Elina Hyppönen, who led the research and directs the Australian Centre for Precision Health at the university.

“If your body is telling you not to drink that extra cup of coffee, there’s likely a reason why,” she adds. “Listen to your body — it’s more in tune with your health than you may think.”

In observational studies, this effect could give the false impression that coffee prevents high blood pressure and protects the heart.

In reality, people vulnerable to high blood pressure may simply avoid drinking coffee because, for them, the caffeine is more likely to cause unpleasant symptoms.

The scientists drew on information about 390,435 white British participants aged 39–73 years who are part of a medical and genetic database called UK Biobank.

On recruitment, participants reported their regular coffee consumption. Researchers also measured their blood pressure and heart rate and noted any cardiovascular symptoms.

Participants with high blood pressure, angina, or arrhythmia consumed less caffeinated coffee compared with those without these symptoms.

To determine whether regular coffee consumption caused the symptoms, or whether the symptoms triggered a reduction in coffee consumption, the researchers used a statistical technique called Mendelian randomization.

This technique exploits the random inheritance of genetic variants that increase a person’s risk of a particular outcome later in life — in this case, the association between blood pressure and heart rate with habitual coffee consumption.

Because factors, such as lifestyle or diet, cannot change a person’s genetic sequence, any associations that the researchers discovered must be due to the gene variants rather than any other factors.

When they analyzed the data, it showed that having a particular genetic variant determined how much coffee a person drank.

“What this means is that someone who drinks a lot of coffee is likely more genetically tolerant of caffeine, as compared to someone who drinks very little,” says Prof. Hyppönen.

“Conversely, a noncoffee drinker, or someone who drinks decaffeinated coffee, is more likely prone to the adverse effects of caffeine and more susceptible to high blood pressure,” she adds.

Psychological effects

Medical News Today asked Prof. Hyppönen whether the psychological effects that some people experience when they drink a lot of coffee, such as anxiety and agitation, could also play a role.

“This is not something that we looked at in our study, but any unpleasant sensation that an individual feels in response to coffee consumption is likely to reduce their wish to drink coffee,” said Prof. Hyppönen.

MNT asked Dr. Edo Paz, a doctor atdigital primary care platform K Health, about the effects of drinking too much coffee.

He responded:

“[D]rinking too much coffee can result in headache, anxiety, tremors, and difficulty sleeping. With regards to the heart, in particular, excess coffee intake can result in palpitations and may trigger events in the heart, such as abnormal heart rhythms, in susceptible individuals.”

The problem of reverse causation

The findings of the new research suggest that observational studies that found an association between coffee consumption and better health may have fallen prey to “reverse causation.”

In other words, heart health issues led people to drink less coffee, rather than the other way round.

Prof. Hyppönen said Mendelian randomization studies had cast doubt on other apparent protective effects.

For example, epidemiological studies have led people to infer that moderate alcohol consumption protects against cardiovascular disease, and that having excess weight reduces mortality compared with moderate weight.

“According to [Mendelian randomization] studies, there does not appear to be any benefit for having [excess weight] versus [slim or moderate] weight, with the possible exception for smokers,” she said.

Smoking reduces appetite and hence weight, but it also has links with a wide range of negative effects on health.

“Also for alcohol, [the] evidence suggests linear increases in blood pressure and stroke risk, with no benefit for light alcohol consumption,” she added.

While further studies are necessary using a more diverse population, this study suggests using a considered, personalized approach when promoting high coffee intakes.

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.

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 obesityheart 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.

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.

A toothache is a painful annoyance, especially at night. Getting a toothache at night can make falling asleep or staying asleep very difficult.

However, there are a number of remedies that may help people find relief and get to sleep, including taking pain relievers or applying a cold compress or even cloves to the tooth.

In this article, learn more about nine home remedies for relieving a toothache at night.

9 ways to treat a toothache at night

Treating a toothache at night may be more difficult, as there is not much to distract a person from the pain.

However, people can try the following methods to relieve pain:

1. Oral pain medication

a man taking medication because that is how to get rid of toothache at night
Oral pain medication may help treat a toothache at night.

Taking over-the-counter (OTC) pain medications such as acetaminophen (Tylenol) or ibuprofen (Advil) is a quick, simple way for many people to effectively reduce mild-to-moderate toothaches.

Always stay within the recommended dosage on the packaging.

If the toothache is severe, it is best to see a dentist and speak to them about stronger pain relievers.

2. Cold compress

Using a cold compress may help ease the pain of a toothache.

Applying a bag of ice wrapped in a towel to the affected side of the face or jaw helps constrict the blood vessels in the area, which can reduce pain to allow a person to fall asleep.

Applying a cold compress to the area for 15–20 minutes every few hours in the evening may also help prevent pain when going to bed.

3. Elevation

Pooling blood in the head may cause additional pain and inflammation. For some people, elevating the head with an extra pillow or two may relieve the pain enough for them to fall asleep.

4. Medicated ointments

Some medicated ointments may also help reduce toothache pain. OTC numbing gels and ointments that contain ingredients such as benzocaine may numb the area.

However, benzocaine is not suitable for use by young children.

5. Salt water rinse

A simple salt water rinse is a common home remedy for a toothache.

Salt water is a natural antibacterial agent, so it may reduce inflammation. This, in turn, helps protect damaged teeth from infection.

Rinsing with salt water may also help remove any food particles or debris stuck in the teeth or gums.

6. Hydrogen peroxide rinse

Periodontitis is a serious gum infection that generally occurs as a result of poor oral hygiene. It can cause issues such as soreness, bleeding gums, and teeth that come loose in their sockets.

The author of a 2016 study found that rinsing with hydrogen peroxide mouthwash helped reduce plaque and symptoms of periodontitis.

People should always dilute food-grade hydrogen peroxide with equal parts water. Swish the solution in the mouth, but do not swallow it.

This remedy is not suitable for children, as there is a risk they may accidentally swallow the mixture.

7. Peppermint tea

Swishing peppermint tea or sucking on peppermint tea bags may also help temporarily relieve pain from a toothache.

Researchers note that peppermint contains antibacterial and antioxidant compounds. Menthol, an active ingredient in peppermint, may also have a mild numbing effect on sensitive areas.

8. Clove

Eugenol, which is one of the main compounds in cloves, can reduce tooth pain. The results of a 2015 clinical trial indicated that people who applied eugenol to their gums and socket after having a tooth extracted had less pain and inflammation during healing.

Eugenol acts as an analgesic, which means that it numbs the area. To use clove for a toothache, soak ground cloves in water to make a paste. Then, apply the paste to the tooth, or put it in an empty tea bag and place it in the mouth.

Alternatively, gently chewing or sucking on a single clove and then allowing it to sit near the painful tooth may help relieve pain.

This is not a suitable remedy for children, as they may swallow too much clove. Single cloves can be spiky and painful if a person swallows them.

9. Garlic

garlic cloves
The antibacterial effect of garlic may help kill bacteria in the mouth.

Garlic is a common household ingredient that some people use to relieve toothache pain.

Allicin, which is the main compound in garlic, has a strong antibacterial effect that may help kill the bacteria in the mouth that lead to cavities and tooth pain.

Simply chewing a clove of garlic and allowing it to sit near the tooth may help relieve pain. That said, the taste of raw garlic can be too strong for some people, so this may not be the right solution for everyone.

Causes

Tooth decay is a very common cause of a toothache. Tooth decay may lead to cavities if a person does not receive treatment.

Cavities occur when acids and bacteria break through the enamel and eat away at the delicate tissues inside the tooth. This can expose the nerve, causing mild-to-severe pain.

Sinus infections may also cause toothache in some people. This symptom occurs as the infection drains from the head. Symptoms such as pain and pressure from the infection may hurt more at night.

Other potential causes for a toothache include:

Why do some toothaches hurt more at night?

Toothaches can be painful in the day, but they may seem to get worse at night.

One reason that this may occur is because when a person is lying down, blood rushes to the head. This extra blood in the area may increase the pain and pressure that people feel from a toothache.

Another reason why many aches feel worse at night is because there are fewer distractions. With little else to focus on but the toothache, a person may find it difficult to fall asleep.

When to see a dentist

dentist analysing a cracked tooth
A dentist may recommend antibiotics if there are any signs of infection within the mouth.

People with a toothache at night should see a dentist as soon as possible. Any home remedies are only for temporary relief.

If the toothache also comes with other signs of an infection, a person may need antibiotics to clear out the infection.

When a cracked or decaying tooth is causing the pain, a person should see their dentist. They will be able to find a permanent solution.

Ignoring the signs of tooth decay, such as an aching tooth, may lead to more serious issues, including abscesses, gum disease, and tooth loss.

Summary

Dealing with a toothache is a painful experience. Although many home remedies can provide temporary relief and help a person get some sleep, they are not permanent solutions.

Anyone who experiences a toothache for longer than 1 or 2 days without symptoms of a sinus infection should see a dentist for a full diagnosis and treatment.

They may need to clean out a cavity or consider more serious options, such as root canals or tooth extractions.

Schizophrenia is a psychiatric condition that is characterized by “positive” symptoms, such as hallucinations and delusions, and “negative” symptoms, such as social withdrawal and apathy.

For almost a century, scientists have speculated about a possible link between the immune system and schizophrenia.

Several lines of evidence suggest that the inflammation provoked by a viral infection, either before birth or during childhood, could trigger the condition in adulthood.

Some studies have also found changes in the blood-brain barriers of people with schizophrenia.

The blood-brain barrier comprises the tightly packed layer of cells that line the blood vessels in the brain and spinal cord. It prevents blood-borne immune cells from gaining entry to the central nervous system.

This is sometimes known as conferring “immune privilege” on the brain — in other words, protecting it from harmful inflammation.

Researchers at the University of Pennsylvania’s School of Veterinary Medicine in Philadelphia wondered whether a compromised blood-brain barrier in people with a rare genetic disorder known as DiGeorge syndrome or 22qDS, a genetic deletion syndrome, could be responsible for their increased risk of schizophrenia.

People born with the condition have a 1 in 4 risk of developing schizophrenia later in life. This is compared with an overall risk of schizophrenia of around 1 in 100 in the wider adult population.

People with 22qDS have a small section of DNA missing from chromosome 22 of their genome.

Leaky barrier

To test their hypothesis, the researchers isolated cells from people with DiGeorge syndrome and schizophrenia and from healthy matched controls. They then turned these cells into pluripotent stem cells, which can develop into any type of cell in the body.

In the laboratory, they transformed the stem cells into the type of cells that line the blood vessels in the brain. These are the cells that together function as the blood-brain barrier.

The researchers found that the cells derived from people with DiGeorge syndrome and schizophenia created a less effective, more “leaky” barrier than those derived from the healthy controls.

In addition, the cells produced more of a type of molecule that promotes inflammation. This allowed more immune cells to penetrate the barrier.

The researchers obtained similar results when they investigated the integrity of the blood-brain barrier in a mouse model of DiGeorge syndrome.

Finally, they performed the same tests in postmortem brain tissue from three people who had DiGeorge syndrome and from three age-matched healthy controls.

They found evidence that the effectiveness of the actual blood-brain barrier of these people had indeed been compromised.

The research, which doctoral student Alexis Crockett led, now appears in the journal Brain.

Other brain disorders

The study authors speculate that a compromised blood-brain barrier may interact with environmental or other genetic risk factors to increase the likelihood not only of psychosis but also of other brain disorders in the case of people with DiGeorge syndrome.

“[W]e think these findings could also be used to understand how the blood-brain barrier and neurological processes impact not only schizophrenia but mental disorders at large,” says senior study author Prof. Jorge Iván Alvarez, from the School of Veterinary Medicine.

In 2019, Medical News Today reported on a study that suggested that a faulty blood-brain barrier in aging mice triggered brain inflammation and cognitive impairment in the animals.

Prof. Alvarez speculates that further research into the link between inflammation and neuropsychiatric disease could lead to new therapies for these conditions.

Anti-inflammatory and immunotherapy drugs have already shown some promise as treatments for schizophrenia, alongside standard treatments.

Schizophrenia is multifactorial

It is worth noting that schizophrenia is a “multifactorial” condition. This means that there is no single, clear cause. Rather, a wealth of different genetic and environmental influences interact to increase or decrease an individual’s risk of developing it.

Prof. Alvarez told MNT that people with the DiGeorge syndrome “phenotype” — that is, the characteristics arising from interactions between genetics and environment — will respond negatively to particular environmental challenges.

“These might include prenatal infection in the mother, or an infection in childhood.”

This “second hit” would worsen their condition in distinctive ways. “In terms of a ‘second hit,’” he said, “we believe that such environmental challenges will exacerbate the phenotype described under [steady] conditions.”

In their paper, Prof. Alvarez and colleagues also report some limitations of their study.

For example, their experiments did not prove that everyone with DiGeorge syndrome has a compromised blood-brain barrier. There remains a possibility that the changes are only present in those who develop schizophrenia.

To test this possibility, Prof. Alvarez said that he and his team would repeat the experiments using pluripotent stem cells from people who have this particular genetic deletion syndrome but have not developed schizophrenia.

“[W]e are planning to run these experiments using deleted non-schizophrenia [stem cells],” he said.

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.

According to the Centers for Disease Control and Prevention (CDC), the prevalence of obesity among adults in the United States increased from 30.5% in 1999–2000 to 42.4% in 2017–2018.

The prevalence of severe obesity almost doubled over the same period, from 4.7% to 9.2%.

One of the factors behind the steep rise in obesity rates may be the intensive marketing of high calorie, nutrient-poor food in restaurants, on screens, and on billboards.

Past research suggested that children with excess weight or obesity are more susceptible to food advertising, which may cause a cycle of weight gain and overeating.

Whether adults with obesity are also more prone to food marketing was unclear, however.

Researchers in Canada and France have found that women with obesity also appear to be more vulnerable to marketing — but that weight loss due to bariatric surgery can free them from the cycle.

If the scientists had found that marketing still holds sway over people after weight loss, this would imply an inbuilt vulnerability to overeating.

“That would mean people are endowed with unchangeable psychological characteristics that would always make them more responsive to marketing — which would make it very difficult to sustain a medically recommended weight,” says the study’s lead researcher Yann Cornil, Ph.D., from the University of British Columbia (UBC) in Vancouver, Canada.

“But one of the positive things is that after significant weight loss, people become less responsive to marketing, such that it is more sustainable to remain at a lower body mass index,” he adds.

The research, which was a collaboration between UBC and the Pitié-Salpêtrière University Hospital in Paris, France, appears in the Journal of Consumer Psychology.

Tests of susceptibility

The scientists compared the susceptibility to food marketing of three groups of women:

  • Group one: Comprising 73 women with severe obesity who were due to receive bariatric surgery (gastric bypass or band), which involves surgically altering the digestive system to promote weight loss.
  • Group two: Consisting of 41 women with moderate weight, who the scientists referred to as “lean controls.” The team matched these individuals to the first group in terms of their age, gender, income, employment, and marital status.
  • Group three: Comprising 29 women with obesity who were not in line to receive bariatric surgery or any other weight loss procedure.

The researchers tested the patients with obesity who were due for surgery before the procedure, then 3 and 12 months afterward.

They tested the second group twice, 6 months apart, and the third group only once.

The tests measured participants’ susceptibility to three common marketing strategies that portray food and portion sizes as more healthy than they actually are.

The first strategy, called the “health halo” effect, involves framing a product as natural or healthy.

The researchers asked participants to estimate the calorie content of 4 “healthy” snacks, including apple juice and granola bars, and 4 “indulgent” snacks, including a can of cola and chocolate bars.

In reality, the “healthy” snacks all contained more calories than the “indulgent snacks.”

The second marketing strategy involves downplaying portion sizes by renaming them, which tends to make people overeat.

The researchers asked participants to imagine choosing a portion of fries or a drink from a range of three options.

There were labels providing the actual size of each portion in grams or centiliters (cl), but these names either understated the sizes (as “mini,” “small,” and “medium”) or overstated them (as “medium,” “large,” and “extra-large.”)

The third marketing strategy involves omitting the smallest option in a size range, which can also lead to people choosing larger portions.

In this test, participants chose from a menu with 47, 65, and 95 cl size options, or from a menu with 24, 47, and 65 cl size variants.

The tests revealed that women with obesity were significantly more responsive than those with a moderate weight to the health halo and size labeling effects.

Crucially, however, women with obesity who underwent bariatric surgery were no more susceptible to these marketing ploys 12 months after the procedure than the control group with moderate weight.

Reward and motivation

In their paper, the scientists note neuroscientific research suggesting that brain regions involved in reward and motivation are more active in those with obesity.

They add that bariatric surgery may “rewire” the brain’s reward system in favor of more healthy food choices.

Alternatively, they write, the psychological impact of undergoing radical surgery to reduce their weight may motivate patients to eat more healthily.

At any rate, it remains unclear whether people who lose weight through other means, for example, through exercise or dieting, also become less responsive to food marketing.

The authors acknowledge that their study had some other limitations.

For example, they tested women with obesity only up to 12 months after surgery, so the durability of the effects beyond this point is unknown.

In addition, all the participants were adult French women. “Future research should therefore examine a larger and more diverse sample of people with obesity, including men and adolescents,” they write.

Stressful events — such as sitting an exam, giving a presentation, or attending a job interview — temporarily increase heart rate and blood pressure and dilate arteries.

This is a normal part of the body’s “fight-or-flight” response, but the lining of blood vessels, known as the endothelium, can take up to 90 minutes to recover after this kind of stress.

This may help to explain why a single episode of stress temporarily increases the risk of an acute cardiovascular event, such as a heart attack.

On the other hand, experts know that eating a diet rich in fruits and vegetables reduces a person’s risk of cardiovascular disease, heart attacks, and cardiovascular mortality.

Among the healthy nutrients found in fruits and vegetables are polyphenolic compounds known as flavanols. In the long term, these improve endothelial function and lower blood pressure.

The effects of flavanols during stress and in its immediate aftermath are unknown, however.

Scientists at the University of Birmingham in the United Kingdom have conducted the first study to investigate this question.

Their research suggests that drinking cocoa, which is rich in flavanols, in the hours before a stressful event can improve blood flow during the experience and help restore endothelial function in males aged under 45 years old afterward.

“Our findings are significant for everyday diet, given that the daily dosage administered could be achieved by consuming a variety of foods rich in flavanols — particularly apples, black grapes, blackberries, cherries, raspberries, pears, pulses, green tea, and unprocessed cocoa,” says senior author Dr. Catarina Rendeiro, Ph.D., of the university’s School of Sport, Exercise and Rehabilitation Sciences.

“This has important implications for measures to protect the blood vessels of those individuals who are more vulnerable to the effects of mental stress,” she adds.

The research, conducted by postgraduate student Rosalind Baynham, appears in the journal Nutrients.

Stress tests

The scientists recruited 30 healthy males between 18 and 45 years who underwent tests at the lab on two separate occasions at least 7 days apart.

The research involved them fasting for 12 hours before each session and abstaining from alcohol, vigorous exercise, and polyphenol-rich food and drink for 24 hours beforehand.

At the start of each visit, while the participants were relaxed, researchers assessed their “brachial flow-mediated dilatation,” which is a measure of endothelial function.

They also measured their blood pressure, heart rate, and blood flow.

On one of these visits, the participants drank regular cocoa, which is rich in flavanols, and on the other visit, they drank a special cocoa drink that was low in flavanols.

About 90 minutes later, they took a competitive test of mental arithmetic designed to elicit stress.

For example, during the test, the researchers filmed the participants, and they had to watch their performance on a screen. The researchers told the participants that “body language assessors” would assess them.

The arithmetic task got progressively faster, and the participants lost points whenever they got an answer wrong.

An experimenter in the room marked their responses and sounded an alarm when they made a mistake, or once every 10 answers if they did not.

At 30 and 90 minutes after the stress test, the researchers remeasured the participants’ endothelial function and blood pressure.

The results showed that 30 minutes after the stress test, all participants had impaired endothelial function. This measure remained significantly higher 90 minutes after the stress test.

However, participants who drank the high-flavanol cocoa saw smaller declines in endothelial function than those who consumed the low-flavanol cocoa.

In addition, high-flavanol cocoa increased blood flow during and after the test compared with low-flavanol cocoa.

Other cardiovascular and blood pressure measures were similar for both conditions.

Future investigations

The researchers note that the main limitation of their study was that it excluded females.

They report that, for the sake of consistency, they wanted to avoid the impact of hormonal fluctuations during the female menstrual cycle on the vascular changes under investigation.

This means that it is not possible to apply the outcomes of this study to females. Researchers remain unclear on the impact of flavanols on stress response in females.

However, existing evidence shows there are gender differences in how a body responds to stress. So, future studies should focus on females.

The researchers also write that a more in-depth investigation would include molecular measures of cardiovascular function. These should consist of nitric oxide, which is a signaling molecule that dilates blood vessels, and the stress hormone cortisol.

Finally, they write that future research should explore the effect of flavanol intake on stress responses in individuals at higher risk of cardiovascular diseases, such as high blood pressure, and people who experience mental stress, such as care workers.

Researchers have found that a 2-week increase in fiber intake can significantly alter a person’s gut microbiome, including increasing species of bacteria that break down fiber.

However, the quantity of short-chain fatty acids (SCFAs) did not increase. SCFAs are the result of bacteria breaking down fiber, and they have diverse roles within the body.

For instance, SCFAs are used as a source of energy for the cells of the colon and are involved in cell signaling. Some SCFAs also have anti-inflammatory properties and might influence insulin sensitivity and body weight.

The research, which appears in the journal mSystems, lays the groundwork for future studies to explore in more detail the relationship between fiber intake, gut bacteria, and SCFAs.

Benefits of fiber

Fiber plays an important role in human health. For example, a recent review of various meta-analyses found that people who eat the most fiber significantly reduce their chances of dying due to a cardiovascular event.

However, only 1 in 20 people in the United States consume the recommended amount of fiber.

According to Dr. Katrine Whiteson, associate professor of molecular biology and biochemistry, co-director of the University of California, Irvine (UCI) Microbiome Initiative, and co-author of the present study:

“The lack of fiber intake in the industrialized world is starving our gut microbes, with important health consequences that may be associated with increases in colorectal cancer, autoimmune diseases, and even decreased vaccine efficacy and response to cancer immunotherapy.”

The small intestine cannot digest fiber. Instead, according to the authors of the present study, it passes into the colon, where microbes are able to break the fiber down.

This process results in the production of SCFAs. Experts believe they are important for a range of factors affecting a person’s health.

The authors of the present study wanted to study the relationship between a short-term increase in dietary fiber, the makeup of the gut microbiome, and the presence of SCFAs.

Two-week diet

To investigate, the researchers conducted a study involving 26 undergraduate students enrolled on a biology course at UCI, as well as their instructors.

In week 1, participants ate their normal diet and provided three stool samples for analysis.

In week 2, the participants started a high fiber diet. They tracked their nutritional intake using a fitness app, aiming for 40 grams (g) of fiber each day. To assist, the researchers provided them with 10 meals each week that were high in fiber from a range of different plants.

In the third week, the participants were encouraged to increase their fiber intake to 50 g per day. During this week, participants provided another three stool samples.

According to graduate student Andrew Oliver, a teaching assistant for the course, “students raised their fiber intake by an average of 25 g per day, but the variability of pre-intervention fiber intake was substantial.”

“A few students had to go from nearly zero to 50 g daily by the end of the study. We all became a little obsessed with how much fiber was in the food we were eating.”

The researchers then analyzed the samples using DNA sequencing to identify the makeup of the bacteria. They used gas chromatography to measure SCFAs.

Microbiome composition

The researchers found that the composition of the participants’ gut microbiomes changed by around 8% following the dietary intervention.

This was largely due to increases in bacteria known for breaking down fiber, including BifidobacteriumBacteroides, and Prevotella.

However, the researchers saw no statistically significant increase in SCFAs. They speculate that this may be because stool samples do not accurately represent levels of SCFAs in the gut, which are primarily found in the cell walls of the intestines.

The researchers also suggest that the 2-week intervention may not have been long enough to see any difference in SCFAs.

According to Dr. Whiteson, “we hope to carry out longer dietary fiber interventions and study how fiber can support the gut microbiome and promote health.”

“At this time during a pandemic, when we need our immune health and healthy vaccine responses, we encourage everyone to think about the plant diversity of their diets and add some beans, berries, and avocados where they can.”

April is Parkinson’s Awareness Month. With this in mind, this week’s edition of Medical Myths tackles the many misunderstandings that surround Parkinson’s disease. We discuss the symptoms and treatment, the outlook for people with the condition, and more.

Parkinson’s disease is a neurodegenerative movement disorder. Over time, dopamine-producing cells in a part of the brain called the substantia nigra deteriorate.

This deterioration, which leads to a reduction in dopamine, produces symptoms. The symptoms tend to develop slowly over time, often starting with a slight tremor in one hand or stiffness in movement.

Aside from tremor and stiffness, other symptoms include difficulties coordinating movements, changes in posture, a fixed facial expression, a reduced sense of smell, mood changes, and sleep problems.

As the disease progresses, some people with Parkinson’s develop dementia.

In 2016, an estimated 6.1 millionTrusted Source people worldwide had Parkinson’s disease. The number of cases has more than doubled in the last 25 years.

In this article, we dispel some of the most common myths associated with Parkinson’s disease.

1. Parkinson’s only affects movement

It is true that the medical community considers Parkinson’s disease a motor disorder. However, people with the condition often also experience nonmotor symptoms, which can begin before the motor symptoms.

Nonmotor symptoms can include cognitive impairment or dementia, depression and anxiety, sleep dysfunction, pain, apathy, sexual dysfunction, and bowel incontinence.

People often overlook these symptoms, but they are important. As the authors of one paper on the topic explain:

“[N]onmotor symptoms dominate the clinical picture of advanced Parkinson’s disease and contribute to severe disability, impaired quality of life, and shortened life expectancy.”

2. Treatment only works for a few years

Although there is no cure for Parkinson’s disease, drugs can help people manage the condition. One of the most effective drugs is levodopa, which the body converts into dopamine once it enters the brain.

There is a long standing myth that levodopa can only relieve symptoms for about 5 years before it stops working. This is a myth. Levodopa can be effective for decades. However, over time, its effectiveness might reduce.

Medical News Today spoke with James Beck, Senior Vice President and Chief Scientific Officer of the Parkinson’s Foundation. He explained why levodopa becomes less potent:

“One of the cruel ironies about Parkinson’s disease is that the key enzyme that converts levodopa to dopamine (aromatic acid decarboxylase or AADC) is predominantly found in the dopamine neurons of the substantia nigra, which are lost during progression of the disease. So, the main way to make dopamine available to the Parkinson’s brain declines as the disease advances.”

In other words, it is not that levodopa stops being effective. Instead, the supply of the enzyme that it needs to be effective becomes more limited.

In the past, doctors and people with Parkinson’s have held off starting treatment because of fears that levodopa would slowly stop working. We now know, though, that this reduction in potency is due not to the length of time that a person takes levodopa but to the progression of the disease.

However, it is true that over time, each dose of levodopa might improve symptoms for a shorter period. This so-called wearing-off means that symptoms start to return before the next dose is due.

3. Levodopa makes symptoms worse

Another misconception about levodopa is that it can make Parkinson’s disease symptoms worse. This is not true.

It is important to note that levodopa can cause other motor symptoms, such as dyskinesia, which refers to involuntary jerky movements. However, the onset of dyskinesia is related to the progress of the underlying disease rather than how long an individual has been taking levodopa.

Therefore, doctors no longer recommend holding off on taking levodopa until later in the disease.

According to the American Parkinson’s Disease Association (APDA), dyskinesia does not generally appear until the individual has been taking levodopa for 4–10 years. The APDA also writes:

“Dyskinesia in its milder form may not be bothersome, and the mobility afforded by taking levodopa may be preferable to the immobility associated with not taking levodopa. People with Parkinson’s must weigh the benefits from using levodopa versus the impact of dyskinesia on their quality of life.”

4. Tremor always signifies Parkinson’s

Tremor is the most well-known symptom of Parkinson’s disease. However, it can also occur as part of other conditions, including drug-induced parkinsonism, vascular parkinsonism, dystonic or essential tremor, psychogenic disease, and dopa-responsive dystonia.

5. Doctors can always provide an accurate outlook

Although doctors understand the range of symptoms that are associated with Parkinson’s, it is very difficult to predict how an individual’s disease will progress. Parkinson’s varies substantially among individuals.

As the authors of one study explain, there are “radical differences in clinical manifestations and progression between patients.”

“The [reason for the] differences observed in how individuals experience Parkinson’s disease and its progression remains unknown.” Dr. Beck explained to MNT. “It could be based on how Parkinson’s began with each individual.”

Scientists are currently investigating ways of making better predictions. Hopefully, in the future, doctors will be able to provide a clearer idea of how an individual’s condition will progress.

6. Everyone with Parkinson’s has tremor

Tremor is perhaps one of the most recognizable symptoms of Parkinson’s disease. However, some people develop nonmotor symptoms before tremor appears.

Also, some individuals do not experience tremor at any point during the disease’s progression.

Speaking with MNT, Dr. Beck explained, “About 20% of people with Parkinson’s disease do not develop a tremor.” Although scientists do not know why this is the case, Dr. Beck believes that tremor severity, in general, might depend on which brain regions the disease affects.

He noted that some scientists think “that people who have a strong tremor have lost more dopamine neurons in an area adjacent to the substantia nigra called the retrorubral area. It is these dopamine neurons (or their loss) that contribute to Parkinson’s tremor.”

7. People might experience ‘flare-ups’

In some conditions, such as multiple sclerosis, people can experience exacerbations, or flare-ups, of their symptoms. Parkinson’s disease, however, does not tend to work in this way.

The symptoms, overall, progress very slowly, although they might fluctuate throughout the day.

If someone’s symptoms do worsen suddenly, it is likely due to other factors. For instance, one study investigated these types of exacerbations in 120 people with Parkinson’s over an 18-month period.

The most common cause was infection, accounting for more than 1 in 4 (25.6%) exacerbations. Other factors included anxiety, medication errors, poor adherence to medications, medication side effects, and a decline in health following surgery.

According to the authors, 81.4% of these episodes were “attributable to reversible or treatable causes.”

8. Beyond drugs, nothing can help

There is a persistent myth that drugs are the only way to ease symptoms or slow disease progression. This is a myth.

There is mounting evidence that staying physically active can reduce symptoms and potentially even slow disease progression.

The Parkinson’s Foundation explains that people with Parkinson’s “who start exercising earlier and [for] a minimum of 2.5 hours a week experience a slowed decline in quality of life compared [with] those who start later. Establishing early exercise habits is essential to overall disease management.”

Research suggests that exercise does not just reduce the motor symptoms of Parkinson’s. For instance, studies have found that exercise helps improve associated sleep problems and cognitive function in people with the condition.

9. Parkinson’s is fatal

This is a misconception. Parkinson’s is not fatal in the same way that a heart attack might be. People with Parkinson’s can live long and meaningful lives.

Compared with individuals who do not have Parkinson’s, those who do have the disease are likely to have a reduced life expectancy. This reduction is more significant for people who develop the disease at a younger age but less pronounced in those who do not develop dementia.

Although Parkinson’s is not fatal, it increases the risk of falls. Serious falls can be fatal, or they can require surgery, which increases the risk of complications or infections.

Another substantial risk is pneumonia. As people with Parkinson’s may have difficulty swallowing, they can inhale particles of food into the lungs. People with Parkinson’s also have weaker cough reflexes, so the food might stay in the lungs, where it can spark an infection.

The inability to cough out the infected material means that these infections can be fatal.

As the APDA explains, “Most patients die with Parkinson’s disease and not from it.”

Moving forward

Although there are still gaps in our knowledge about Parkinson’s disease, researchers continue to dive into the details. When MNT asked Dr. Beck about promising avenues of research, he said:

“I think genetic forms of Parkinson’s disease offer the best hope for treatments that may alter the course of the disease.” Scientists estimate that genetics are responsible for 10–15% of Parkinson’s cases.

“However, in order for any trial to succeed in targeting genetic Parkinson’s, we (patients and clinicians) need to know who carries disease-related mutations. Currently, no one really knows,” explained Dr. Beck.

“That is why the Parkinson’s Foundation launched PD GENEration, a national initiative that offers genetic testing and counseling at no cost for people with Parkinson’s disease. While this is not a cure for Parkinson’s now, our goals for PD GENEration are to accelerate clinical trials for the disease, improve Parkinson’s care and research, and empower people with Parkinson’s and their care teams.”

Slowly, researchers are unpicking the mechanisms at work in Parkinson’s, and, hopefully, they will one day identify more effective treatments and perhaps even a cure.

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.”