How Eating More Fish Could Slow Down MS Progression

Pure vegetarian diets not as protective against certain neurological diseases in elderly
Omega 3 – come and get it

A high intake of lean and oily fish might just be the key to slowing the progression of disability in people with multiple sclerosis (MS). This exciting possibility comes from a recent study published online in the Journal of Neurology Neurosurgery & Psychiatry.

Researchers have highlighted the anti-inflammatory and neuroprotective properties of nutrients found in fish. These properties may be essential in managing MS, emphasizing the potential significance of diet in managing this disease.

Emerging evidence suggests that diet can play a role in the development of inflammatory diseases, including MS. Although past studies have linked fish consumption to lower disability levels in MS patients, very few have explored whether fish consumption might actually slow down the progression of disability.

To delve deeper into this, researchers drew on data from 2,719 newly diagnosed participants in the Epidemiologic Investigation of Multiple Sclerosis (EIMS) study. This Swedish nationwide population-based case-control study included participants with an average age of 38, recruited between April 2005 and June 2015.

Upon joining the study, participants provided information on their environmental exposures and lifestyle habits, including their fish consumption. Fish intake was categorized as never or seldom, 1 to 3 times a month, and weekly. The fish were scored from 2 to 6, depending on whether participants ate lean or oily fish, or both.

The progression of their disease was tracked for up to 15 years using the Expanded Disability Status Scale (EDSS) through the Swedish MS Registry. Confirmed disability worsening was defined as an increase in the EDSS score of at least one point from baseline, sustained across two further check-ups at least six months apart.

The study found that higher fish consumption at diagnosis was associated with a 44% lower risk of confirmed disability worsening. Additionally, there was a 45% lower risk of progressing to EDSS 3 and a 43% lower risk of progressing to EDSS 4 compared to those who ate little or no fish.

Moreover, the trend analysis indicated that the more lean and oily fish consumed, the lower the risk of confirmed disability worsening and progression to EDSS 3 and 4.

In 2021, 1,719 participants completed an online follow-up questionnaire to assess changes in fish intake over time. About 24% of participants had changed their fish consumption—288 had increased it, while 124 had decreased it.

Those who increased their fish consumption score within five years after diagnosis had a 20% lower risk of confirmed disability worsening compared to those who continued eating little or no fish.

Even though only 16 participants increased their fish consumption from a baseline score of 2 to a score of 5-6, they had a 59% lower risk of confirmed disability worsening compared to those who maintained the lowest level of consumption.

The findings remained consistent even when considering other factors such as physical activity, weight (BMI), smoking, alcohol intake, and sun exposure. The results also held true after further adjusting for vitamin D levels.

While this study is observational and cannot establish cause and effect, it opens the door for further research to validate these findings and investigate the underlying biological mechanisms.

The researchers suggest that while omega-3 fatty acids, found predominantly in oily fish, may contribute to reduced disability progression, other factors may also play a significant role. One such factor is taurine, an amino acid abundant in fish and seafood. Taurine, the most plentiful free amino acid in the brain, has diverse cellular functions, including antioxidative and anti-inflammatory effects. This makes it a potential therapeutic agent for neurological disorders.

In conclusion, the results underscore the potential role of diet, especially fish consumption, as a modifiable factor that could complement existing therapeutic strategies for MS. So, incorporating more lean and oily fish into the diet could be a game-changer for managing MS progression.

Yogurt: Your Secret Weapon Against Colorectal Cancer?

BREAKING: Long-term yogurt consumption could be your ticket to lower rates of certain types of colorectal cancer, according to a new study by Mass General Brigham researchers!
BREAKING: Long-term yogurt consumption could be your ticket to lower rates of certain types of colorectal cancer, according to a new study by Mass General Brigham researchers!

The Shocking Truth

This study reveals that consuming two or more servings of yogurt per week could protect against colorectal cancer by positively changing your gut microbiome. Specifically, it can reduce the risk of Bifidobacterium-positive proximal colon cancer, a type found on the right side of the colon. Astonishingly, about 30% of colorectal cancer patients had this beneficial bacteria in their tumor tissue.

How the Study Was Conducted

Using decades of data from the Nurses’ Health Study and the Health Professionals Follow-up Study, researchers tracked over 100,000 women and 51,000 men. They analyzed their yogurt consumption and the presence of Bifidobacterium in tumor tissue. The results? Participants who ate more yogurt had a 20% lower rate of Bifidobacterium-positive proximal colon cancer.

Expert Opinions

Dr. Shuji Ogino, the study’s lead author, emphasized, “Our study provides unique evidence about the potential benefit of yogurt. By linking long-term diets to key tissue differences, we can better understand how diet impacts health outcomes.”

Why It Matters

This research adds to the growing evidence of yogurt’s health benefits. Previous studies have suggested that yogurt and other fermented milk products are beneficial for gastrointestinal health. Dr. Tomotaka Ugai from the Brigham and the Harvard T.H. Chan School of Public Health highlighted, “Our findings suggest this protective effect may be specific for Bifidobacterium-positive tumors.”

What’s Next?

While the study shows promising results, further research is needed to understand exactly how yogurt influences the gut microbiome and its role in reducing cancer risk. Dr. Andrew T Chan, co-author of the study, stressed, “This paper provides an additional avenue for us to investigate the specific role of diet and gut bacteria in the risk of colorectal cancer among young people.”

Take Action Now!

Incorporating yogurt into your diet could be a simple yet powerful step toward better health. Don’t wait – start adding more yogurt to your weekly meals and enjoy not just a tasty treat, but potentially life-saving benefits!

Disordered Eating and Certain Foods Linked to Higher Risk of Urinary Incontinence in Middle-Aged Women

A recent study from the University of Jyväskylä has found that eating habits can impact the risk of pelvic floor disorders in middle-aged women. The research showed that consuming more highly processed ready-made foods and fast food increased the likelihood of experiencing stress and urgency urinary incontinence. On the other hand, eating more fruits and maintaining a high-quality diet lowered the risk of stress urinary incontinence.

Key Findings

  • Higher Risk with Processed Foods: Women who ate more highly processed foods and fast food were more likely to experience symptoms of stress and urgency urinary incontinence.
  • Lower Risk with Healthy Diet: Women who consumed more fruits and had an overall higher-quality diet were less likely to experience stress urinary incontinence.

Understanding Pelvic Floor Disorders

As women approach menopause, the prevalence of pelvic floor disorders increases. Factors like estrogen deprivation during menopause, natural aging, reproductive history, and increased intra-abdominal pressure can lead to issues with the pelvic floor’s structure and function. Additionally, lifestyle choices, including nutrition and eating habits, can significantly affect these disorders.

The Role of Disordered Eating

The study, led by doctoral researcher Mari Kuutti, focused on how disordered eating affects the onset of pelvic floor disorder symptoms. Disordered eating includes behaviors such as overeating, restrictive eating, and alternating between the two. The research found that women who reported disordered eating were more likely to experience symptoms of pelvic floor disorders compared to those with normal eating habits.

Common Pelvic Floor Disorders

The study examined conditions such as stress urinary incontinence, urgency urinary incontinence, fecal incontinence, and difficulties with constipation and defecation. Over half of the study participants experienced symptoms of pelvic floor disorders, with stress urinary incontinence being the most common.

Dietary Influence

The study looked at the impact of common Finnish food items on pelvic floor disorder symptoms. It highlighted the negative effects of highly processed foods and fast food while showcasing the benefits of consuming more fruits and maintaining a higher-quality diet.

Preventive Measures

To help prevent these symptoms, the eating behavior of women at risk should be assessed, and guidance towards healthy eating patterns should be provided.

This study emphasizes the importance of a healthy diet in managing and preventing pelvic floor disorders in middle-aged women. By making better dietary choices, women can potentially reduce their risk of these conditions and improve their overall quality of life.

Broccoli Compound SLASHES Prediabetes Risk – What You Need to Know NOW!

Broccoli could 'hold the key' for treating autism
Broccoli could ‘hold the key’ for treating diabetes

In a mind-blowing study, researchers from the University of Gothenburg have uncovered a miracle compound in broccoli sprouts that can significantly reduce prediabetes! Yes, you read that right – a simple addition to your diet could change your life.

Miracle Broccoli Compound Revealed!

Published in Nature Microbiology, the study highlights sulforaphane, a chemical compound found in broccoli sprouts. This powerhouse ingredient has been linked to improved blood sugar levels in people with prediabetes, which is a precursor to type 2 diabetes. Previously known for its antidiabetic properties, sulforaphane just got a major upgrade in the fight against blood sugar issues.

Study Breakdown – What They Found!

Professor Anders Rosengren and his team focused on 89 individuals aged 35-75 with elevated fasting blood sugar, a key indicator of prediabetes. Participants were randomly given either sulforaphane or a placebo for twelve weeks. The results? Those taking sulforaphane saw a substantial drop in fasting blood sugar levels compared to the placebo group.

Who Benefits the Most?

The biggest win was seen in participants showing early signs of mild age-related diabetes, with relatively low BMI, low insulin resistance, low incidence of fatty liver disease, and low insulin secretion. But the magic doesn’t stop there – gut bacteria also played a role! The collaboration with Professor Fredrik Bäckhed revealed a gut bacterium that interacts with sulforaphane, boosting its efficacy even more.

The Numbers Don’t Lie

  • All Participants: 0.2 millimoles per liter drop in fasting blood sugar with sulforaphane
  • Clinical Subgroup: 0.4 millimoles per liter drop
  • Clinical Subgroup + Gut Bacterium: 0.7 millimoles per liter drop

What Does This Mean for You?

Prediabetes affects up to 10% of the population in Sweden alone, often going undetected. But with early detection and intervention, the chances of preventing type 2 diabetes soar. Professor Rosengren emphasizes the importance of individualized treatments alongside lifestyle changes like exercise, healthy eating, and weight loss.

A New Era of Precision Treatment

“The treatment of prediabetes is currently lacking in many respects, but these new findings open the way for possible precision treatment using sulforaphane extracted from broccoli as a functional food,” says Rosengren. This discovery could revolutionize how we approach prediabetes and possibly other health conditions related to blood sugar.

Stay Tuned for More!

This groundbreaking research paves the way for a future where a simple dietary change could save millions from the clutches of type 2 diabetes. Keep your eyes peeled for more updates on this incredible discovery!

New Study Links Food Choices to Depression and Alzheimer’s Disease

The active components of these elements of the Mediterranean diet show promise in treating atherosclerosis and reducing the risk of heart attacks and strokes

New research from Edith Cowan University (ECU) has discovered that your diet could influence your risk of both depression and Alzheimer’s disease (AD). The study suggests that depressive symptoms can be both a risk factor for AD and a reaction to early memory problems.

Healthy Diets May Offer Protection

According to ECU researcher Dr. Samantha Gardener, adopting healthy dietary patterns might reduce the negative impact that depressive symptoms have on AD-related blood-based biomarkers. These biomarkers are molecules found in blood that can track the progression of diseases.

“Nutritional factors can impact brain health through inflammation, oxidative stress, vascular function, neuroplasticity, and via the gut-brain axis. These biological pathways may influence neurotransmitter systems and neuronal function, ultimately affecting mood and cognition,” Dr. Gardener explained.

The Power of the Mediterranean Diet

The Mediterranean diet, rich in plant foods, olive oil, whole grains, and moderate red wine intake, has been linked to lower risks of stroke, depression, cognitive impairment, and AD. In contrast, a Western diet high in processed foods and sugars may lead to a decline in brain function.

“The Mediterranean diet is full of antioxidants, flavonoids, and other compounds that reduce inflammation and oxidative stress in the brain, along with healthy fatty acids crucial for learning and memory,” Dr. Gardener added.

The Need for Further Research

While observational studies provide valuable insights, Dr. Gardener emphasized the importance of randomized controlled trials to investigate the effects of specific dietary interventions on depression and dementia due to AD. Such trials can offer more definitive evidence of the benefits of targeted dietary changes.

A Growing Health Crisis

Alzheimer’s disease currently affects around 50 million people worldwide, and this number is expected to rise to 152 million by 2050. The annual global cost of the disease and related conditions is estimated at $909 billion, or about 1% of the global GDP. In Australia alone, $3.7 billion is spent annually on dementia care.

The Role of Depression

ECU PhD student Hilal Salim Said Suliman Al Shamsi noted that depression occurs in about 50% of individuals diagnosed with AD. A longitudinal analysis found that 40% of older adults with depression progressed to AD within 27 months. The risk of progression was significantly higher among those with a recent history of depression.

Modifiable Risk Factors

To date, there are no specific curative measures for AD, but delaying its onset could reduce its prevalence and public health burden. Dr. Gardener highlighted 14 modifiable risk factors that account for about 45% of dementia cases worldwide. Five of these factors—hypertension, obesity, alcohol intake, and depression—can be positively impacted by a healthy diet.

Addressing these modifiable factors, along with promoting physical activity and sufficient sleep, could theoretically prevent nearly 45% of dementia cases.

Conclusion

This groundbreaking study underscores the potential impact of diet on mental health and the development of Alzheimer’s disease. By making healthier food choices, individuals may reduce their risk of depression and AD, ultimately contributing to better overall brain health.