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July 2009 Vol. 14 No.7

“The statesman who should attempt to direct private people in what manner they ought to employ their capitals, would not only load himself with a most necessary attention, but assume an authority which could safely be trusted, not only to no single person, but to no council or senate whatever, and which would nowhere be so dangerous as in the hands of a man who had folly and presumption enough to fancy himself fit to exercise it.” –economist Adam Smith (1723-1790)

Table of Contents

  • Meat and High-Glycemic Foods Increase Kidney Cancer Risk
  • Grilled Meat Linked to Pancreatic Cancer
  • Mushrooms Protect Against   Breast Cancer
  • Cooking Method Affects Vegetables’ Cancer-Fighting Power
  • Cognitive Decline Associated with Fat Intake
  • Why is Wheat Gluten Disorder on the Rise?
  • Two Dietary Oils, Two Sets of Benefits

Meat and High-Glycemic Foods Increase Kidney Cancer Risk

Red meat and high-glycemic-index foods could be risk factors for kidney cancer, according to a recent study in the Journal of the American Dietetic Association.

Researchers studied the diets of 335 people with renal cell carcinoma, the most common form of kidney cancer, and 337 healthy individuals. They found that men and women who ate red meat five or more times a week were more than four times as likely to develop the disease, compared with those who consumed red meat less than once a week. The study also found that high consumption of white bread, white potatoes, and other high-glycemic-index foods increased cancer risk.

Dolwick Grieb SM, Theis RP, et al. Food groups and renal cell carcinoma: results from a case-control study. J Am Diet Assoc. 2009;109:656-667.

Grilled Meat Linked to Pancreatic Cancer

Meat cooked at high temperatures has been linked to colorectal cancer, and it may also increase the risk of pancreatic cancer, according to a study presented at the American Association for Cancer Research annual meeting.

In this nine-year study, researchers analyzed information on meat consumption and preferred cooking methods for 62,581 participants. Participants who cooked meat at high temperatures and consumed more well-done meat had about a 60 percent higher risk of pancreatic cancer, compared with other people.

Veggie burgers and portabella mushrooms are healthful alternatives for summer barbecues, as plant-based foods do not produce harmful concentrations of carcinogens when grilled.

Anderson KE, Mongin SJ, et al. Pancreatic cancer risk: associations with meat-derived carcinogen intake. Report presented at: American Association for Cancer Research Annual Meeting; April 21, 2009: Denver.

Mushrooms Protect Against Breast Cancer

Mushrooms may reduce the risk of breast cancer, according to a study conducted in southeast China. Researchers analyzed dietary records from more than 2,000 pre- and postmenopausal women with breast cancer and a group of matched healthy people. Intake of fresh mushrooms (at least 10 grams per day) and dried mushrooms (at least 4 grams per day) decreased the risk by 64 percent and 47 percent, respectively. The most commonly eaten mushroom in this study was the white button mushroom; one small white button mushroom weighs 10 grams. An additional protective effect was seen when mushrooms and green tea were both consumed.

Zhang M, Huang J, Xie X, Holman CD. Dietary intakes of mushrooms and green tea combine to reduce the risk of breast cancer in Chinese women. Int J Cancer. 2009;124:1404-1408.

Cooking Method Affects Vegetables’ Cancer-Fighting Power

The best way to protect cancer-fighting compounds in cooked vegetables may be to griddle-cook or microwave, according to a new study in the Journal of Food Science. The study found that for most vegetables, cooking on a griddle with no added oil or microwaving maintains the highest levels of antioxidants, which help protect against cancer. Pressure-cooking and boiling lead to the greatest losses, and frying, in addition to increasing fat content, results in intermediate antioxidant loss.

The artichoke was the only vegetable that maintained antioxidant levels with all cooking methods. Beetroot, green beans, and garlic maintained high antioxidant activity after most cooking methods. Celery and carrots actually had increased protective value after all cooking methods.

Jiménez-Monreal AM, García-Diz L, et al. Influence of cooking methods on antioxidant activity of vegetables. Journal of Food Science. 2009;74:97-103.

Cognitive Decline Associated with Fat Intake

Fatty foods eaten during midlife may hasten cognitive decline in later life. Researchers from Harvard’s Nurses’ Health Study evaluated cognitive function of almost 1,500 women with type 2 diabetes. Increased intake of saturated and trans fats during midlife was associated with worse cognitive function. The study also showed that a higher polyunsaturated fat to saturated fat ratio was beneficial for cognitive function. Polyunsaturated fat is generally found in plant-based foods, while saturated fat is found mainly in meat and dairy products.

Devore EE, Stampfer MJ, Breteler MMB, et al. Dietary fat intake and cognitive decline in women with type 2 diabetes. Diabetes Care. 2009;32:635-640.

Why is Wheat Gluten Disorder on the Rise?

More signs showing what’s really wrong with the standard American diet.A study using frozen blood samples taken from Air Force recruits 50 years ago has found that intolerance of wheat gluten, a debilitating digestive condition, is four times more common today than it was in the 1950’s.

The findings contradict the conventional wisdom that the sharp increase in diagnoses of wheat gluten intolerance has come about because of greater awareness and detection. It now seems likely that dramatic changes in the American diet have played a role.

The disease occurs in people whose bodies cannot digest gluten, a protein found in wheat, rye and barley. The undigested protein triggers the immune system to attack the lining of the small intestine, causing diarrhea, nausea and abdominal pain.

The researchers who conducted the study also found that the recruits who had the undiagnosed digestive disorder, called celiac disease, had a four-fold increase in their risk of death.

Sources:

Minneapolis Star Tribune July 1, 2009

Gastroenterology July 2009; 137(1):88-93

Two Dietary Oils, Two Sets of Benefits

A study comparing how two common dietary oil supplements — safflower oil and conjugated linoleic acid (CLA) — affect body composition suggests that both oils can lower body fat in obese postmenopausal women with type 2 diabetes.

In the study, 16 weeks of supplementation with safflower oil reduced fat in the trunk area, lowered blood sugar and increased muscle tissue in the participants.

Conjugated linoleic acid supplementation for the same length of time, on the other hand, reduced total body fat and lowered the women’s body mass index (BMI), a common health measure of weight relative to height.

All of the women in the study took one oil for 16 weeks, followed by the other oil for an equal amount of time.

Sources:

Eurekalert July 7, 2009

American Journal of Clinical Nutrition June 17, 2009