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Your favorite seafood may contain hazardous chemicals.

A new study out of Dartmouth College determined that while seafood consumption has proven health benefits, it can also be a source of exposure to contaminants that are potentially dangerous to our health.

The research, published as "Patterns of Seafood Consumption Among New Hampshire Residents Suggest Potential Exposure to Per and Polyfluoroalkyl Substances" in the journal Exposure and Health, surveyed 1,829 New Hampshire residents on their seafood intake to analyze the impact on their health. In the most commonly consumed varieties salmon, haddock, shrimp and canned tuna researchers found 26 different forms of PFAS contaminating the fish and shellfish. Shellfish, including shrimp and lobster, had higher concentrations of PFAS than fish.

PFAS, short for per- and polyfluoroalkyl substances, are also called forever chemicals, because they can live in the environment, including in our bodies, for thousands of years. Because they do not break down, PFAS consumed in food or beverage can be harmful to human and animal health.

The Agency for Toxic Substances and Disease Registry (ATSDR) has found that PFAS can negatively affect cholesterol, liver enzymes, the immune system, and vaccine response. It can also increase the risk of cancer and pose other risks to pregnant people and infants. Limiting exposure to PFAS in drinking water and avoiding consumer products known to be contaminated with PFAS can help curb the risks.

In the study, researchers found that New Hampshire residents ate more seafood than the average American. Those who consume a large quantity of seafood could be at risk of higher than recommended PFAS exposure, which is considered a hazard. The good news for pescatarians and fish lovers? The study doesnt suggest quitting aquatic foods altogether, but rather understanding the risks and benefits of enjoying seafood in order to make more informed dietary decisions.

Seafood is an important source of nutrition, cultural heritage, and dietary preference for many people across the US and globally, and appropriately assessing PFAS exposure risk from seafood consumption is critical for developing public health messaging that appropriately weighs benefits and risks of consumption, concludes the study.

Peeradon Warithkorasuth / Getty Images

"Understanding this risk-benefit trade-off for seafood consumption is important for people making decisions about diet, especially for vulnerable populations such as pregnant people and children," said Megan Romano, a professor of epidemiology at Dartmouth and a corresponding author of the study.

This is just another reason why eating like salmon, instead of eating actual salmon, may be considered healthier. Tiny fish live shorter lives, meaning the little guys, who often feast on plants and algae, are less exposed to aquatic toxins, as PFAS are shown to accumulate higher up on the food chain.

A bit of good news for our water supply: $1 billion is going towards addressing PFAS in Americas drinking water. On April 10, the Biden-Harris Administration issued the first-ever national drinking water standard.

Better late than never? The new rule and funding aims to make drinking water safer for 100 million Americans (the country has a population of over 333 million) by establishing legally enforceable levels for several PFAS known in drinking water, as determined by the EPA.

Drinking water contaminated with PFAS has plagued communities across this country for too long, EPA administrator Michael S. Regan said in a news release. That is why President Biden has made tackling PFAS a top priority, investing historic resources to address these harmful chemicals and protect communities nationwide.

Water systems are global, and even with this seven-figure investment to ensure less than a third of Americans have ostensibly safer drinking water, much work and progress is still needed to improve the worlds waterways.

Continued here:
A High Seafood Diet Could Increase Your Exposure to 'Forever Chemicals' - Food & Wine

People who eat lots of seafood may have a higher exposure to toxic chemicals known as perfluoroalkyl and polyfluoroalkyl substances (PFAS), which have been linked to health problems like cancer and birth defects, a new study suggests.

PFAS are man-made chemicals that are found in a wide variety of consumer and industrial products, including food wrappers, clothing, nonstick cookware, and fire-fighting foam. PFAS are called forever chemicals because they never fully break down in the environment.

Theyre also abundant in our communities and our bodies. The Agency for Toxic Substances and Disease Registryestimates that more than 98 percent of Americans have some level of PFAS in their blood. Most people are exposed through contaminated drinking water.

For the new study, scientists tested PFAS levels in fresh samples of some of the most commonly consumed types of marine fish and shellfish in New England: cod, haddock, lobster, salmon, shrimp, and tuna.

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Shrimp had the second-highest PFAS levels, with average concentrations as high as 1.74 nanograms per gram of flesh, the study found. In other fish and seafood, PFAS levels are typically less than one nanogram per gram, according to the study.

Our recommendation isnt to not eat seafood seafood is a great source of lean protein and omega fatty acids, said the senior study author,Megan Romano, PhD, an associate professor of epidemiology at the Dartmouth Geisel School of Medicine in Lebanon, New Hampshire, in a statement.

But it also is a potentially underestimated source of PFAS exposure in humans, Dr. Romano said. Understanding this risk-benefit trade-off for seafood consumption is important for people making decisions about diet, especially for vulnerable populations such as pregnant people and children.

While the study didnt examine exactly why such high levels of PFAS were found in seafood, its likely that industrial contamination of the waterways over time led to elevated levels of these chemicals, says Sheela Sathyanarayana MD, MPH, a pediatrics professor and adjunct professor of environmental and occupational health sciences at the University of Washington in Seattle.

The fish, especially bottom feeders, ingest the chemicals and then have detectable concentrations, says Dr. Sathyanarayana, who wasnt involved in the new study. Lobster and shrimp are both bottom feeders.

People get exposed by eating these fish and shellfish that have elevated PFAS levels. Risks for people from exposure to high levels of PFAS can include elevated cholesterol, impaired liver function, an increased risk of certain cancers, reproductive problems, and birth defects, Sathyanarayana says.

Because theres no way to remove PFAS from the body, the best way to reduce these risks is to limit exposure, says Luz Claudio, PhD, a professor of environmental medicine and public health at the Icahn Mount Sinai School of Medicine in New York City who wasnt involved in the new study.

I am reluctant to tell people to eat less seafood, because [seafood] can be more beneficial than other sources of protein, Dr. Claudio says.

But people concerned about their exposure including pregnant women who may have higher risk can use the study findings to guide which types of seafood they choose to consume, Claudio suggests.

Concentrations of PFAS were highest in shrimp and lobster, Claudio says. So, people concerned about their exposure to PFAS may want to eat less of these types of seafood.

Read more here:
Shrimp and Lobster Found to Have High Levels of PFAS - Everyday Health

In a recent news feature published in the journal Nature Medicine, the author Priya Venkatesan writes about how dietary interventions can effectively treat or delay some diseases.

In a world where chronic non-communicable diseases increasingly dominate public health concerns, the concept of "food as medicine" is undergoing a renaissance. Emerging scientific research now suggests that targeted dietary interventions not only offer potential therapeutic benefits but may also play a crucial role in disease prevention. This feature explores how contemporary clinical trials substantiate ancient wisdom about diet and health and considers the implications for future medical practices and public health policies.

Food is medicine: clinical trials show the health benefits of dietary interventions. Image Credit:Marilyn Barbone/ Shutterstock

For centuries, the idea that dietary choices affect health has been both intuitively understood and observed anecdotally. However, this concept has only been rigorously tested in clinical settings in recent decades. Traditional diets, characterized by high consumption of fruits, vegetables, whole grains, and lean proteins, have long been associated with reduced risks of chronic diseases. Conversely, the modern dietary regime, which often includes high intakes of processed foods, sugars, and saturated fats, is known to significantly increase the risk of conditions such as obesity, coronary heart disease, type 2 diabetes, cancer, osteoporosis, and cognitive disorders.

The shift towards validating the medicinal properties of food has gained momentum through various significant studies. According to Jordi Salas-Salvad, professor of nutrition and bromatology at the Rovira i Virgili University in Reus, Spain, one of the foundational pillars of managing chronic diseases effectively is ensuring equitable access to nutritious foods. He states, "Equitable access to healthy foods is one aspect of disease management that I believe is needed."

The PREDIMED trial, a pivotal study in the field, highlighted how a Mediterranean diet supplemented with extra-virgin olive oil or nuts substantially lowers the risk of major cardiovascular events. This trial not only confirmed the cardiovascular benefits of such diets but also suggested potential mechanisms, such as the reduction of inflammatory markers and improvement in lipid profiles.

In the realm of diabetes management, the DiRECT trial conducted in the United Kingdom (UK) provided compelling evidence that a low-calorie, total diet replacement can lead to significant remission in type 2 diabetes patients. This study challenged the traditional view that type 2 diabetes is an irreversible, lifelong condition, instead suggesting that substantial weight loss can lead to long-term remission. Naveed Sattar, a leading researcher in the trial, emphasized, "Type 2 diabetes has the most evidence for being modified by dietary interventions since weight loss can rapidly improve glucose levels."

These studies underscore a broader potential shift in healthcare practice- from a primarily pharmaceutical approach to one that also incorporates significant dietary intervention as a standard part of medical treatment. Dariush Mozaffarian, director of the Food is Medicine Institute at Tufts University, stresses the underutilization of diet in medical settings, "There are numerous diseases for which dietary changes should be prescribed as first-line treatment, according to broadly accepted clinical guidelines. However, meaningful dietary intervention very rarely happens in practice."

Despite the promising results, the integration of food-based interventions in medical practice faces numerous obstacles. Standardizing dietary interventions that can be tailored to individual needs while being broadly applicable across different populations remains a significant challenge. Additionally, there is a need for further research to establish stronger causal links between specific dietary patterns and their effects on various diseases.

The concept of "food as medicine" also raises important social and economic questions. Ensuring that all segments of the population have access to the necessary dietary options requires addressing systemic issues such as food security, economic inequality, and educational disparities. The cost-effectiveness of dietary interventions, compared to more expensive pharmaceutical treatments, suggests that there could be substantial public health benefits and reductions in healthcare costs if such strategies were implemented at scale.

As the body of evidence grows, so does the interest in integrating dietary strategies into standard medical practice and public health policies. Future directions will likely include more personalized dietary recommendations based on genetic profiles, lifestyle factors, and specific health conditions. Moreover, the increasing use of technology and data science offers new ways to track and optimize the impact of diet on health, potentially leading to more dynamic and responsive healthcare solutions.

Exploring food as medicine expands our understanding of how diet influences health and disease. With each clinical trial and new evidence, the medical community is moving closer to a paradigm where diet is not just a footnote in medical treatment but a central component of preventing and managing disease. As research continues to uncover new insights, it becomes increasingly clear that the path to a healthier future is inextricably linked to our foods.

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Renaissance of "food as medicine" in modern clinical trials - News-Medical.Net

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A High Seafood Diet May Expose You To Large Amounts Of 'Forever Chemicals' - Plant Based News

Those amazing Japanese centenarians have fascinated us for a long time. Is it genes? Is it good healthcare? While those play a role, a growing body of research suggests a healthy, traditional Japanese diet may be one of the keys to keeping our brains sharp even as the candles on our birthday cake multiply.

As we age, our brains naturally undergo some shrinkage. This process is associated with cognitive decline, a gradual decrease in mental abilities like memory, thinking, and problem-solving.

Cognitive decline also increases the likelihood of developing conditions like dementia. Currently, millions of people worldwide live with dementia, and these numbers are unfortunately expected to increase in the coming years.

While certain risk factors for cognitive decline, like our genetics, are beyond our control, there are also elements within our power to influence. Lifestyle choices, with diet being particularly important, could potentially offer ways to support brain health and slow down the effects of aging.

You might be familiar with the Mediterranean diet, which has gained attention for its potential benefits to the brain. Research suggests that components of this diet, particularly its emphasis on olive oil, vegetables, and fish, can positively impact brain health.

Now, a new study shows that Japan has its own secret weapon. The results suggest that a traditional Japanese diet is better than a Western one when it comes to keeping our brains big and healthy.

The Japanese lifestyle holds valuable lessons for healthy eating. Forget the restrictive gimmicks of fad diets the traditional Japanese diet emphasizes simple, natural ingredients and is clearly linked to longevity and overall well-being. Lets break down the key elements:

Red meat is rarely a centerpiece in traditional Japanese cuisine. Coffee, while enjoyed, isnt consumed in the same quantities as in some Western cultures. This focus on whole foods likely contributes to lower incidences of heart disease and other chronic health conditions often seen in Western societies.

The traditional Japanese diet is more than just a list of ingredients. It emphasizes a balanced, mindful approach to eating, with a focus on seasonal, local ingredients cooked with care and enjoyed in moderation.

Intrigued by the potential benefits of the Japanese diet, experts at the National Center for Geriatrics and Gerontology conducted a study involving over a thousand Japanese adults.

The researchers focus was meticulous they carefully examined each participants dietary habits. The core question they sought to answer was whether an individuals typical diet could influence the brains aging process.

The findings were compelling. We found that women who followed the traditional Japanese diet had less brain shrinkage over the two-year study period compared to women who followed the western diet, noted the researchers. This suggests a strong link between dietary choices and the preservation of brain health.

Surprisingly, the protective relationship between the traditional Japanese diet and brain shrinkage wasnt as evident for men in the study. The experts suggest a few possible reasons for this difference:

Japanese cuisine, often celebrated for its cultural richness and aesthetic presentation, might also hold the key to brain health. Emerging research positions traditional Japanese food as a potential super brain food, offering a plethora of benefits to cognitive function and overall brain health.

The diets emphasis on omega-3 fatty acids, antioxidants, phytoestrogens, and a variety of vitamins and minerals from its core componentsfish, seaweed, green tea, soy products, and an abundance of fruits and vegetablesplays a crucial role.

The primary benefits of Japanese food as brain nourishment include:

The diets rich content of omega-3 fatty acids, found in fish and seaweed, is linked to a lower risk of cognitive decline. These nutrients are crucial for brain health, supporting neural function and reducing inflammation, a contributor to cognitive impairment.

Antioxidants from green tea, fruits, and vegetables protect the brain from oxidative stress, a factor in the aging process and the development of neurodegenerative diseases.

The traditional Japanese diet, low in saturated fats and high in foods that support brain structure, like fish and soybeans, may contribute to a reduced rate of brain shrinkage, particularly in women. This is significant as brain shrinkage is associated with cognitive decline and dementia.

Polyphenols in green tea and phytoestrogens in soy products link to improved cognitive functions. Researchers believe these nutrients enhance memory and learning capabilities by protecting neural cells from damage.

Beyond just diet, the Japanese lifestyle incorporating physical activity and mental wellness practices complements the dietary benefits, offering a holistic approach to brain health.

In essence, the traditional Japanese diet, with its balance of nutrient-rich foods, not only contributes to longevity but also enhances cognitive health.

The research underscores the importance of dietary choices in maintaining brain function and offers a model for incorporating brain-healthy foods into daily life.

The study is published in the Nutrition Journal.

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Perhaps best known for its wine and seafood, the geographical region near Spain and Portugal is being hailed for serving up a healthy way of eating, known as The Atlantic Diet (not to be confused with the more popular Mediterranean Diet)and wellness gurus and health seekers are taking notice. According to recent studies, The Atlantic Diet is associated with a significantly lower risk of chronic health problems, compared to other parts of the world. Find out what The Atlantic Diet entails and if its right for youkeep reading for dieticians breakdown.

The Atlantic Diet refers to the traditional dietary patterns of people living in northwestern Spain and northern Portugal; the Atlantic coast rather than the Mediterranean coast, explained Megan Hilbert, MS, RDN, a registered dietitian at Top Nutrition Coaching. This dietary pattern emphasizes vegetables, fruits, grains, beans, olive oil, nuts, seafood, and small amounts of wine and dairy.

Good news if youre a meat and potatoes or all-about-the-carbs kind of eater: The Atlantic Diet, also known as the Southern European Atlantic Diet (SEAD) contains a lot of them. The mainfood group within The Atlantic Diet includes bread, rice, pasta, and potatoes, with practitioners consuming 6-8 daily servings. Following starches, nuts are prioritizednamely chestnuts, walnuts, almonds, and hazelnutsthen olive oil, milk products, fish and seafood, lean meat, and eggs. Another important feature of The Atlantic Diet is the cooking techniques used such as steaming, boiling, grilling, and baking which are a healthier alternative to frying, Hilbert stated.

Besides focusing on the types of foods to eat and how theyre cooked, The Atlantic Diet encourages communal eating habits and eating seasonally. Studies show that those who eat with others more often feel happier and are more satisfied with life, are trusting of others, are engaged with their local communities, and have more friends they can depend on for support. Consuming foods that are in season ensures a diverse diet and produce that is enjoyed when theyre most nutrient-dense and flavorful, thanks to the varieties available throughout the year and less travel time and preservatives needed to maintain their freshness.

Metabolic health is related to factors such as weight, blood pressure, metabolism, and blood sugar. Optimal metabolic health means the body can digest and absorb nutrients from the food that you eat without unhealthy spikes in blood sugar, inflammation, and insulin, and research shows that The Atlantic Diet may be beneficial for metabolic health. A 2024 study on The Atlantic Diet conducted by a team of researchers in Spainfound that the subjects who followed it for six months were about 42 percent less likely to experience metabolic syndrome. This study showed participants on The Atlantic Diet had reduced levels of obesity and lower HDL cholesterol as well as a decreased waist circumference, Hilbert explained. The effects of this diet are likely due to the high intake of plant foods and healthy fats like olive oil. Anne Danahy, RDN toldHealth The Atlantic Diet can promote a healthier metabolic profile because of its fiber, antioxidants, and other nutrients.

Because of The Atlantic Diets emphasis on omega-3 fatty acids from fish and seafood, it can help lower yourtriglyceridelevels and raise yourHDL (good) cholesterol. In fact, theAmerican Heart Associationrecommends all adults eat fish at least twice a week for better cardiovascular health. Then, theres the monounsaturated fats from olive oil The Atlantic Diet has going for it, which is high in antioxidants and helps protect your cholesterol from oxidation (more heart-healthy signs!). The monounsaturated fats found in olive oil also provide nutrients to help develop and maintain your bodys cells.

Longevity expert Dan Buettner may not have counted areas of Spain or Portugal in his Blue Zone research (areas of the world with the longest living populations), but it turns out maybe he should have. According to recent studies, The Atlantic Diet is associated with a lower risk of mortality in older adults, compared to other parts of the world. Onestudy published in February of 2024 measured participants who followed the diet against those who didnt, and found a direct correlation with longevity. This is likely due to a focus in high-antioxidant and anti-inflammatory foods like fresh produce, legumes, olive oil, fatty seafood, and an occasional glass of wine.

While the Atlantic and Mediterranean Diets incorporate whole grains, fruits, legumes, vegetables, olive oil, seafood, and moderate wine intake, The Atlantic Diet includes more red meat and dairy. The choice of carbohydrates is also different. These diets are similar, but the biggest differences are that The Mediterranean Diet typically has more pasta while The Atlantic Diet includes carbs from sources like potatoes, rice, and bread, Hilbert pointed out. The typical vegetables one may find in The Atlantic Diet also differ slightly, as more often this diet may contain brassicas, which is a family of vegetables that include things like kale, cabbage, turnips, cauliflower, etc.

The Atlantic Diet centers around prioritizing whole foods, seasonal ingredients, and social eating, making it a positive and sustainable way of eating. For the majority of us (unless a health care provider has specified otherwise) eating foods with more fruits, vegetables, lean meat, seafood, legumes/pulses, and healthy fat (like olive oil) is health promoting and can lead to better blood sugar control, improved brain health, lower cholesterol and blood pressure, and much more, Hilbert expressed. Load up on fatty fish (like anchovies and sardines), seasonal produce, gut-friendly starches like potatoes and sourdough brad, and olive oil. The key is also good quality rather than processed or conventional foods, so opt for meat like pork and lamb, and dairy like eggs and cheeseall organic, grass-fed, and local when possible.

Hilbert also shared the one caveat some experts and dietitians cite: the potential for overconsumption of red meat. One thing we do know through lots of data is that red meat consumption in excess is linked to a higher risk of chronic disease, so it will be interesting to see further data on this and how it impacts health in the context of The Atlantic Diet. Always work with your doctor or nutritionist to find a diet that works best for you. The best diet is the one that feels good for your lifestyle, goals, and body.

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The Atlantic Diet Focuses on Protein-Rich Foods - The Everygirl

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Short-chain fatty acids: linking diet, the microbiome and immunity - Nature.com

A new study conducted in mice traces how obesity and a high-fat diet may accelerate aging in the blood vessels that supply blood to the brain. The work is being presented this week at the American Physiology Summit, the flagship annual meeting of the American Physiological Society (APS), in Long Beach, California.

The findings suggest that obesity and a poor diet can cause damage to accumulate in the blood vessels, reducing the supply of oxygen to parts of the brain and ultimately leading to cognitive decline. The study could help scientists find ways to intervene and preserve brain function in people with obesity, which is estimated to affect about 42% of U.S. adults.

"This project highlights the critical roles of vascular components and cellular aging in cognitive deterioration, pinpointing novel potential therapeutic targets for dementia prevention and treatment," said Sharon Negri, PhD, the study's first author and a postdoctoral research fellow in the laboratory of Stefano Tarantini, PhD, in the Department of Neurosurgery at the University of Oklahoma Health Sciences Center.

Previous research has found strong links between mid-life obesity and an increased risk of cognitive decline and dementia later in life. The scientists sought to uncover the mechanisms behind this association, with a particular focus on the role of diet and vascular health.

To do this, the researchers studied the impact of a high-fat diet on blood flow to the brain and memory performance in aged obese mice. By using a special mouse model, they were also able to measure cellular senescence, a process when cells stop dividing and making new cells. Cellular senescence increases with aging and contributes to a variety of aging-associated diseases.

Obesity may cause the cells in blood vessels in the brain to age faster and reach senescence. If a link between obesity and cellular senescence is established, it could open up new lines of investigation aimed at exploring therapeutic avenues to prevent or slow down the progression of senescence, with the potential to mitigate obesity-related health issues, including cognitive decline."

Sharon Negri, PhD, study's first author

The results showed that after three months, mice fed a high-fat diet had increased cellular senescence and reduced density of healthy blood vessels in the brain, as well as evidence of impaired learning in a maze test, compared with normal-weight mice fed a standard diet. In addition, the scientists found that removing the senescent cells using Navitoclax, an investigational cancer drug that selectively kills senescent cells, improved features of the brain vasculature.

If further experiments confirm that it is possible to reverse the detrimental effects of senescence, Negri and Tarantini next plan to evaluate whether various lifestyle interventions could help to prevent or reduce obesity-induced cognitive impairment.

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Obesity and high-fat diets linked to accelerated aging in brain blood vessels - News-Medical.Net

Cognitive decline and dementia already affect more than 55 million people worldwide. This number is projected to skyrocket over the next few decades as the global population ages.

There are certain risk factors of cognitive decline and dementia that we cannot change such as having a genetic predisposition to these conditions. But other risk factors we may have more power over with research showing certain modifiable lifestyle habits, such as smoking, obesity and lack of exercise, are all linked to higher risk of dementia.

What role nutrition plays in preventing cognitive decline and dementia has also been the focus of scientific research for quite some time.

For example, numerous studies have examined the benefits of the Mediterranean diet. This diet seems to have a positive affect on important metrics of a healthy brain, such as total brain volume, cortical thickness, and integrity of white matter.

Our recent study now suggests that following a traditional Japanese diet may also be beneficial for brain health and better for it than the typical western diet is.

Japan is renowned for the longevity of its people. For example, the Okinawa Prefecture in southern Japan hosts an extraordinarily high number of centenarians. For this reason, Okinawa is recognised as a Blue Zone, an area where people live exceptionally long lives. The longevity of those living in this region is often attributed in part to their traditional diet.

The typical Japanese diet is characterised by foods such as rice, fish and shellfish, and fruits (especially citrus fruits). But what makes this diet unique are traditional Japanese foods such as miso (fermented soybean paste), seaweed, pickles, green tea, soybeans, soybeans sprouts and mushrooms (such as shiitake). Notably, this diet is also characterised by low intake of red meat and coffee.

Its worth noting that the traditional Japanese diet is a cultural habit rather than a diet designed for achieving a particular objective (such as weight loss). Its simply what many Japanese people regularly enjoy at their dining table.

To conduct our study, we looked at a sample of 1,636 Japanese adults aged 40 to 89.

We first identified the participants typical diet by asking them to record everything they ate and drank for three days. They were also given a disposable camera to take pictures of their plates before and after each meal to produce a visual record of how much they ate.

Combining the written diet record with the pictures, we then calculated each persons average daily food intake. This gave us a good baseline measure of the participants normal eating habits.

Based on the dietary records, we found 589 participants followed a traditional Japanese diet. A further 697 participants ate a typical western diet, which was characterised by a high consumption of refined carbs, high-fat foods, soft drinks and alcohol. Finally, a smaller number of participants (350 people) ate a diet containing a higher than average amount of plant foods (grains, vegetables, and fruits) and dairy products. We named this way of eating the vegetable-fruit-dairy diet.

We also collected information on other lifestyle and health factors, including whether the participant had a genetic predisposition to dementia (such as the APOE genotype), whether they smoked, their level of physical activity and if they had any existing health conditions (such as stroke or diabetes). We did this to adjust our analyses to account for these factors, ensuring that our findings could be attributed solely to diet.

Then, we analysed the progression of brain atrophy or shrinkage (a loss of neurons) over a period of two years. Crucially, age-associated brain atrophy is a common marker of cognitive decline and dementia. Brain atrophy was measured through an MRI scan.

We found that women who followed the traditional Japanese diet had less brain shrinkage over the two-year study period compared to women who followed the western diet. Its less clear what effect the vegetable-fruit-dairy diet had probably due to the small number of participants who followed this diet.

Interestingly, this effect was only apparent in women. There was no difference in the amount of brain shrinkage seen in men who followed the traditional Japanese diet compared to those following other diets.

There could be a few reasons for this pattern of results. Some seem to be specific to the biological differences between sexes. For example, certain nutrients such as magnesium and the plant oestrogens found in fish, shellfish, mushrooms, whole grains, and legumes appear to have a stronger protective effect on womens brains.

This effect could also be explained by differences in lifestyle habits between sexes. Negative factors, such as smoking which may counteract the benefits of a healthy diet were found to be far more common among men. Also, male participants were more likely to stray from the traditional Japanese diet tending to consume more noodles (a source of refined carbs) and alcoholic beverages (sake) than the women. Both of these factors may contribute to brain shrinkage.

The benefits of the Japanese diet may also stem from the fact that many foods are rich in vitamins, polyphenols, phytochemicals and unsaturated fatty acids. All of these components are known for their antioxidant and anti-inflammatory effects which basically means they help keep the brain and its neurons working their best.

It will now be important for further research to be conducted not only to confirm our findings, but to explore some of the reasons for the differences seen between men and women when it comes to their preferred diet and brain health.

Embracing elements of the traditional Japanese diet and including foods such as fish, seafood, soy, miso, seaweed and shiitake mushrooms, may not only help improve cognitive function but overall health too.

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Traditional Japanese diet associated with less brain shrinkage in women compared to western diet, says research - The Conversation Indonesia

By Vanessa G. Snchez April 5, 2024

For pregnant Latinas, food choices could reduce the risk of preeclampsia, a dangerous type of high blood pressure, and a diet based on cultural food preferences, rather than on U.S. government benchmarks, is more likely to help ward off the illness, a new study shows.

Researchers at the USC Keck School of Medicine found that a combination of solid fats, refined grains, and cheese was linked to higher rates of preeclampsia among a group of low-income Latinas in Los Angeles. By contrast, women who ate vegetables, fruits, and meals made with healthy oils were less likely to develop the illness.

The combination of vegetables, fruits, and healthy oils, such as olive oil, showed a stronger correlation with lower rates of preeclampsia than did the Healthy Eating Index-2015, a list of dietary recommendations designed by the U.S. Department of Agriculture and the Department of Health and Human Services.

The study, published in February by the Journal of the American Heart Association, yielded important information on which food combinations affect pregnant Latinas, said Luis Maldonado, the lead investigator and a postdoctoral scholar at the Department of Population and Public Health Sciences at USC Keck. It suggests that dietary recommendations for pregnant Latinas should incorporate more foods from their culture, he said.

A lot of studies that have been done among pregnant women in general have been predominantly white, and diet is very much tied to culture, Maldonado said. Your culture can facilitate how you eat because you know what your favorite food is.

Preeclampsia is estimated to occur in about 5% of pregnancies in the U.S. and is among the leading causes of maternal morbidity, according to the Centers for Disease Control and Prevention. It typically occurs during the third trimester of pregnancy and is associated with obesity, hypertension, and chronic kidney disease, among other conditions.

There isnt a way to cure or predict preeclampsia. The disease can damage the heart and liver and lead to other complications for both the mother and the baby, including preterm birth and even death.

Rates of preeclampsia have increased in the past two decades nationally. In California, rates of preeclampsia increased by 83% and hypertension by 78% from 2016 to 2022, according to the most recent data available, and the conditions are highest among Black residents and Pacific Islanders.

Maldonado said 12% of the 451 Latina women who participated in the study developed preeclampsia, a number almost twice the national average. More than half of the participants, who averaged 28 years old, had pre-pregnancy risks, such as diabetes and high body mass index.

Maldonado and his team used data from the Maternal and Developmental Risks from Environmental and Social Stressors Center, a USC research group that studies the effects of environmental exposures and social stressors on the health of mothers and their children.

The subjects, who were predominantly low-income Latinas in Los Angeles, completed two questionnaires about their diet during the third trimester of their pregnancy. The researchers identified two significant patterns of eating: one in which the most consumed foods were vegetables, oils, fruits, whole grains, and yogurt; and a second in which the womens diet consisted primarily of solid fats, refined grains, cheese, added sugar, and processed meat.

Women who followed the first eating pattern had a lower rate of preeclampsia than those who followed the second.

When Maldonado and his team tested for a correlation between lower rates of preeclampsia and the Healthy Eating Index-2015, they found it was not statistically significant except for women who were overweight before pregnancy.

The Healthy Eating Index includes combinations of nutrients and foods, like dairy and fatty acids. Maldonado said more research is needed to determine the exact profile of fruits, vegetables, and oils that could benefit Latina women.

When it comes to diet, the right messaging and recommendations are vital to helping pregnant Latinas make informed decisions, said A. Susana Ramrez, an associate professor of public health communication at the University of California-Merced.

Ramrez has conducted studies on why healthy-eating messages, while well intended, have not been successful in Hispanic communities. She found that the messaging has led some Latinos to believe that Mexican food is unhealthier than American food.

Ramrez said we need to think about promoting diets that are relevant for a particular population. We understand now that diet is enormously important for health, and so to the extent that any nutrition counseling is culturally consonant, that will improve health overall, Ramrez said.

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Dietary Choices Are Linked to Higher Rates of Preeclampsia Among Latinas - California Healthline

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