Diagnoses of Attention Deficit Hyperactivity Disorder (ADHD), like those of food allergies, have risen dramatically in children over the last few generations. And again like food allergies, the cause is unclear. However, a team of researchers in England recently identified a genetic link for the disorder [1]. The study, published in The Lancet, found that children with ADHD were more likely to have small segments of their DNA duplicated or missing than other children that don’t have the disorder.
Vitamin C Improves the Mood of Acutely Hospitalized Patients
November 23, 2010 | by
According to new research, supplementation with vitamin C could improve the emotional state of hospitalized patients [1]. The study, published in the journal Nutrition, demonstrates that increasing vitamin C levels in acutely hospitalized patients results in a rapid, statistically and clinically significant improvement in mood state.
Sixty percent of patients in hospitals have extremely low levels of vitamin C. Their plasma levels are less than half that of normal levels; one in five patients have levels so low that they have scurvy, a condition characterized by general weakness, anemia, gum disease and skin hemorrhages as a result of vitamin C deficiency. But rather than giving them sauerkraut, like eighteenth century sailors received to combat scurvy on long voyages, Dr. John Hoffer at the Jewish General Hospital in Montreal gave them vitamin C supplements. He found that their moods improved significantly.
Blueberry Extracts Improve Insulin Sensitivity in Obese Adults
November 18, 2010 | by
In the United States, 23.6 million children and adults — 7.8% of the population — have diabetes and one-third of U.S. adults are obese [1-2]. Obesity is associated with an increased risk of developing type 2 diabetes as well as insulin resistance, a condition that precedes the development of type 2 diabetes. New research published in the Journal of Nutrition now suggests that blueberries can help improve insulin sensitivity in obese, non-diabetic and insulin-resistant people [3].
Glucosamine and Chondroitin Found to be Ineffective for Relief of Arthritis Pain
November 10, 2010 | by
For over a decade, chondroitin and glucosamine have been recommended in guidelines, prescribed by general practitioners and rheumatologists, and used by patients as over-the-counter medications to modify the clinical and radiological course of arthritis. Nevertheless, a recent meta-analysis in the British Journal of Medicine (BMJ) measuring pain intensity and joint inflammation in over 3,800 patients concludes that chondroitin, glucosamine and their combination do not reduce joint pain or have an impact on narrowing of joint space [1].
Cartilage is an elastic, fibrous connective tissue found in many areas of the human body, including the joints between bones, the elbow, the knee and the ankle. Glucosamine and chondroitin are key structural components in cartilage and are frequently prescribed to reduce joint pain and slow the progression of the disease. It has been thought that oral administration of these compounds compensates for the loss of cartilage in damaged joints. Glucosamine and chondroitin are partially absorbed in the intestine and several studies suggest that at least some of what was ingested can reach the joints. Nevertheless, the recent study, not a clinical trial itself, but a study of studies (i.e. a meta-analysis), compared glucosamine hydrochloride, glucosamine sulphate, and/or chondroitin with placebos and found that none reduced pain intensity or changed the width of joint space (i.e. reduction of inflammation) [1].
Oxidative Stress in Children with Celiac Disease
October 21, 2010 | by
Celiac disease is a genetic digestive disorder triggered by consumption of the protein gluten, which is found in bread, pasta, cookies, pizza crust and many other foods containing wheat, barley or rye. Researchers now report that there is a factor independent of diet that contributes to oxidative stress in celiac disease patients; children with celiac disease have higher than normal levels of two oxidative DNA damage biomarkers, regardless of what they eat [1].
Celiac disease is an autoimmune disease in which the consumption of gluten — a protein found in all forms of wheat, including spelt, kamut, semolina and triticale, as well as in barley and rye — induces an inflammatory reaction that destroys the gut. It occurs in almost 1% of the population, although in the United States as many as 97% of cases remain undiagnosed. Most autoimmune diseases are thought to be caused by an interaction between a genetic predisposition and an environmental trigger, but celiac disease is the only one for which the environmental trigger is known: gluten.
