Women Who Drink Moderately Appear to Gain Less Weight Than Nondrinkers

Normal-weight women who drink a light to moderate amount of alcohol appear
to gain less weight and have a lower risk of becoming overweight and obese
than non-drinkers, according to a report in the March 8 issue of Archives of
Internal Medicine.

More than half of American adults drink alcoholic beverages, according to
background information in the article. Alcohol contains about 7 calories per
gram (with approximately 28 grams per ounce) and alcohol drinking may possibly lead to
weight gain through an imbalance of energy consumed and energy
burned. However, research has not consistently provided evidence
that consuming alcohol is a risk factor for obesity. Scientists from
Brigham and Women's Hospital, Boston studied 19,220 U.S.
women age 39 or older who had a body mass index (BMI) in the
range classified as normal (18.5 to 25). On an initial questionnaire,
participants reported how many alcoholic beverages they typically
drank per day.

A total of 7,346 (38.2 percent) reported drinking no alcohol; 6,312
(32.8 percent) drank less than 5 grams; 3,865 (20.1 percent) drank
5 to less than 15 grams; 1,129 (5.9 percent) drank 15 to less than
30 grams; and 568 (3 percent) drank 30 grams per day or more.

Over an average of 13 years of follow-up, women on average
gained weight progressively. Women who did not drink alcohol at
all gained the most weight, with weight gain decreasing as alcohol
intake increased. A total of 7,942 (41.3 percent) women who initially
had normal weight become overweight or obese (BMI of 25 or
higher), including 732 (3.8 percent) who become obese (BMI of
30 or higher). Compared with women who did not drink at all, those
who consumed some but less than 40 grams per day of alcohol
were less likely to become overweight or obese.

Women who drank 15 to less than 30 grams per day had the lowest
risk, which was almost 30 percent lower than that of non-drinkers.
"An inverse association between alcohol intake and risk of
becoming overweight or obese was noted for all four types of
alcoholic beverages [red wine, white wine, beer and liquor], with
the strongest association found for red wine and a weak yet
significant association for white wine" the authors write.

The authors caution that, given potential medical and psychosocial
problems related to drinking alcohol, its beneficial and adverse
effects for each individual must be considered before making any
recommendation about its use. "Further investigations are warranted
to elucidate the role of alcohol intake and alcohol metabolism in
energy balance and to identify behavioral, physiological and genetic
factors that may modify the alcohol effects," they conclude.
This study was supported by grants from the National Institutes
of Health, Bethesda, Md. These grants provided funding for study
conduct and data collection.

Journal Reference: Wang et al. Alcohol Consumption, Weight Gain, and Risk of Becoming Overweight in Middle-aged and Older Women. Archives of Internal Medicine, 2010; JAMA and Archives Journals.

Flavonoid - OPCs (oligomeric procyanidins) Now Recognized As Beneficial for Heart Health

...
Fruit Sources of Antioxidants, Carotenoids, Phytochemicals Suppling High OPC Flavonoid
Levels Are Proven Beneficial For Supporting Cardiovascular Health.

Cranberry juice rich in antioxidant procyanidins is effective at boosting
the health of blood vessels, thereby supporting previous research
supporting the cardiovascular health of such compounds.

While the potential heart health benefits of flavonoid-rich diets have
been reported previously, there was uncertainty about which specific
phytochemicals present in flavonoid-rich foods provide the most the
benefits, according to the British and Japanese researchers behind
the new study.

Findings published in the Journal of Agricultural and Food
Chemistry indicate that oligomeric procyanidins (OPC) had "by far
the most potent effects" on the function of the endothelium (the cells
lining blood vessels).

The research also builds the science and understanding
surrounding the consumption of cranberry juice. "Cranberry
consumption is mostly studied in relation to the beneficial effects
of A-type procyanidins on urinary tract health," explained the
researchers. "However, when the anti-atherosclerotic actions of
OPC are also considered, the daily consumption of cranberry juice
is likely to have multiple health benefits."


Study Details
The researchers tested the effects of flavonoids on endothelial
|function. The in vitro tests focussed on measuring of synthesis of
the vasoconstrictors endothelin-1 (ET-1).

Extracts of cranberry and cranberry juice (Ocean Spray Cranberries)
compared to apple, cocoa, red wine, and green tea showed that
OPC content determined the extent of inhibition of ET-1 synthesis,
they said. Procyanidin-rich extracts of cranberry juice were also
found to produce changes in the morphology of endothelial cells
that were independent of the compounds' antioxidant activity.

"In agreement with previous studies on cultured endothelial cells
or isolated vessels, compared to flavonoid monomers, OPC
have by far the most potent effects on endothelial function," wrote
the researchers. "Whether this is also true following dietary
consumption of products containing OPC requires a more detailed
examination of the relationship between bioavailability and
functional effects," they added.

Most studies have shown a benefit of OPCs with doses in the
range of 100 to 300 milligrams a day, with the researchers
recommending doses of 100 to 200 mg per day.

According to data from the US Department of Agriculture, a
healthy diet should provide an adequate intake of OPCs, but
studies have suggested that intake of an average diet is only
about 25 mg per day.

Source: Journal of Agricultural and Food Chemistry
Published online "Regulation of Vascular Endothelial Function by Procyanidin-Rich Foods and Beverages"

Low Vitamin D Associated With Fatter, Weaker Muscles

According To New Reports,

Insufficient blood levels of vitamin D may be associated with the accumulation of fat in muscle tissue, leading to lower muscle strength, says a new study from McGill University in Canada.

A study with 90 young women aged between 16 and 22 found that almost 60 per cent were vitamin
D insufficient, and that muscle fat levels were higher in these women, compared with women with normal vitamin D levels, according to findings published in the Journal of Clinical Endocrinology and Metabolism.

The findings are said to be the first to show a clear link between Vitamin D levels and the accumulation of fat in muscle tissue, and add to an ever growing body of science supporting the benefits of maintaining healthy vitamin D levels.

In adults, it is believed vitamin D deficiency may precipitate osteopenia, osteoporosis, muscle weakness, fractures, common
cancers, autoimmune diseases, infectious diseases and cardiovascular diseases. There is also some evidence that the
vitamin may reduce the incidence of several types of cancer and type-1 diabetes.

Study Details
In collaboration with scientists from the University of Southern California, the McGill researchers recruited the young Californian women and measured blood levels of 25- hydroxyvitamin D (25(OH)D), the non-active storage form of vitamin D, as well as levels of fat, muscle mass, and percent muscle fat.

Results showed that almost 60 per cent of the women had insufficient levels, equivalent to blood levels lower than 29
nanograms per millilitre, of which 24 per cent were classed as vitamin D deficient (levels below 20 ng/ml).

Vitamin D levels were found to be strongly linked to the percent of fat in muscle, with lower D levels resulting in higher fat content. "This reciprocal association between vitamin D status and muscle fat was not previously reported and is unexplained and intriguing," wrote the researchers in the JECM.

The researchers noted surprise at their findings since the women were all healthy young women living in California, with adequate
exposure to sunshine. "We are not yet sure what is causing vitamin D insufficiency in this group," noted the researchers "High
levels of vitamin D could help reduce body fat. Or, fat tissues might absorb or retain vitamin D, so that people with more fat are likely to also be vitamin D deficient."

This study was funded by a grant from the National Institutes of Health, the U.S, Department of the Army, the Canadian Institutes of Health Research (CIHR), the Natural Sciences and Engineering Research Council of Canada (NSERC) and the Dimensional Fund Advisors Canada Inc.

Data on Vitamin D
Vitamin D refers to two biologically inactive precursors - D3, also known as cholecalciferol, and D2, also known as ergocalciferol. The former, produced in the skin on exposure to UVB radiation (290 to 320 nm), is said to be more bioactive.

While our bodies do manufacture vitamin D on exposure to sunshine, the levels in some northern countries are so weak during the winter months that our body makes no vitamin D at all, meaning that dietary supplements and fortified foods are considered as the best way to boost intakes of vitamin D.

Source: Journal of Clinical Endocrinology and Metabolism
Published online: "Vitamin D Status and Its Relation to Muscle
Mass and Muscle Fat in Young Women"

Blueberries Help Counteract Intestinal Diseases

It is well known that blueberries are rich in antioxidants and vitamins. New research from the Lund University Faculty of Engineering in Sweden shows
that blueberry fiber are important and can alleviate and protect
against intestinal inflammations,such as ulcerative colitis. The protective effect is even better if the blueberries are eaten together with probiotic foods such as yogurt.

The project originated as an attempt to determine whether various
types of dietary fiber and health-promoting bacteria, known as
probiotic bacteria such as lactobacillus and bifidobacteria from
yogurt, can help alleviate and prevent the risk of ulcerative colitis
and colorectal cancer. In recent years, the research community has
been recognizing that our health is governed to a great extent by
the activities in our large intestine.

The researchers tested various types of diets of blueberry husks,
rye bran and oat bran with or without a mixture of probiotic bacteria.
The results showed that the protective effect of blueberries was
reinforced if they were eaten together with probiotics.

"The probiotics proved to have a protective effect on the liver, an organ that is often negatively impacted by intestinal inflammations." they explained.

Blueberries are rich in polyphenols, which have an antimicrobial and
antioxidative effect. The combination of blueberries and probiotics
reduced inflammation-inducing bacteria in the intestine at the same
time as the number of health-promoting lactobacilli increased.

The researchers also noted that if blueberries are eaten together
with probiotics, the content of butyric acid and propionic acid
increased in the blood, two substances that are formed when fiber
are broken down and that have previously been known to be
important energy sources for intestinal cells. In recent years they
have also been shown to favorably impact the immune defense.
According to their findings, it seems as if the absorption of these
beneficial components is effectively facilitated by the presence of
probiotics. A large portion of the butyric acid not only was taken up
by the intestinal cells but was also transported onward to the blood.

"A further explanation for the extremely positive effect of blueberries
may be that the blueberry fiber are not degraded to such a high
degree in the large intestine. This means that inflammation-inducing
substances do not come into contact with the mucous lining of the
intestine but are embedded in the fibre instead. Then these
substances are transported out of body together with the regular
evacuation."

The researchers also found that rye bran was broken down in the
large intestine, in the same place that ulcerative colitis and large-
intestine cancer often occur, and that the rye bran provided a rich
supply of butyric acid and propionic acid. On the other hand, the
fiber in oat bran were degraded earlier in the large intestine. The
most striking result, however, was that blueberries themselves had
such a favorable effect compared with both rye bran and oat bran.

For individuals who suffer from stomach pains, diarrhea, or
constipation, complaints resulting from intestinal disorders and
more undefined intestinal problems, these readily available foods
should be a regular part of their dietary intake. The disease ulcerative
colitis is one of the inflammatory intestinal diseases included under
the general name IBD, inflammatory bowel diseases.

Vitamin D Crucial to Activating Immune Defenses...

Scientists at the University of Copenhagen have discovered that
Vitamin D is crucial to activating our immune defenses and that without
proper intake of the vitamin, the killer cells of the immune system (known
as T cells) will not be able to react sufficiently and fight off serious
infections in the body.

For T cells to detect and kill foreign pathogens such as clumps
of bacteria or viruses, the cells must first be 'triggered' into action
and 'transform' from inactive and harmless immune cells into killer
cells that are primed to seek out and destroy all traces of a foreign
pathogen.The researchers found that the T cells rely on vitamin D
in order to activate and they would remain dormant, unresponsive
to the possibility of threat if vitamin D is lacking in the blood.

Chemical Reaction that Enables Activation...
In order for the specialized immune cells (T cells) to protect the
body from dangerous viruses or invading bacteria, the T cells
must first be exposed to traces of the foreign pathogen. This
occurs when they are presented by other immune cells in the body
(known as macrophages) with suspicious cell fragments or traces
of the pathogen. The T cells then bind to the fragment and divide
and multiply into hundreds of identical cells that are all focused on
the same pathogen type. The sequence of chemical changes that
the T cells undergo enables them to both be sensitized to and able
to deliver a targeted immune response.

When a T cell is exposed to a foreign pathogen, it extends a
signaling device acting like an antenna (known as a vitamin D
receptor) to search for vitamin D. This means that the T cell must
have vitamin D or activation of the cell will cease. If the T cells
cannot find enough vitamin D in the blood, they cannot begin to mobilize.

T cells that are successfully activated transform into one of two
types of immune cell. They either become killer cells that will attack
and destroy all cells carrying traces of a foreign pathogen or they
become helper cells that assist the immune system in acquiring
memory.The helper cells send messages to the immune system,
passing on knowledge about the pathogen so that the immune
system can recognize and remember it at their next encounter.
T cells form part of the adaptive immune system, which means
that they function by assisting the immune system to recognize
and effectively adapt to constantly changing threats.

The researchers wrote "Scientists have known for a long time that
vitamin D is important for calcium absorption and the vitamin has
also been implicated in diseases such as cancer and multiple
sclerosis, but what we didn't realize is how crucial vitamin D is
for actually activating the immune system, which we know now."

Identifying the Role of Vitamin D in the Activation of T Cells
Has Been a Major Breakthrough...

The discovery provides much needed information about the
immune system and will help scientists regulate the immune
response. This is important not only in fighting disease but also
in dealing with anti-immune reactions of the body and the rejection
of transplanted organs. Active T cells multiply at an explosive rate
and can create an inflammatory environment with serious
consequences for the body. As an example after organ transplants,
T cells can attack the donor organ as a foreign invader.

In autoimmune disease, hypersensitive T cells mistake fragments
of the body's own cells for foreign pathogens, leading to the body to
launch an attack upon itself.

The research team was also able to track the biochemical sequence
of the transformation of an inactive T cell to an active cell, and thus
would be able to intervene at several points to modulate the immune
response. Inactive T cells crucially contain neither the vitamin D
receptor nor a specific molecule (PLC-gamma1) that would enable
the cell to deliver an antigen specific response.

The researchers believe "the findings could help us to combat
infectious diseases and global epidemics, particularly useful when
developing new vaccines."

Most Vitamin D is produced as a natural byproduct of the skin's
exposure to sunlight. It can also be found in fish liver oil, eggs and
fatty fish such as salmon, herring and mackerel or taken as a dietary
supplement.

Journal Reference: Nature Immunology, 2010
von Essen et al. Vitamin D controls T cell antigen receptor signaling
and activation of human T cells.