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8 minute read
health front
color may equal brain power
Fill your plate with high-flavonoid foods like apples, strawberries, oranges, and peppers, and you may be giving your brain a boost, according to a study published in July 2021.
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The researchers followed more than 49,000 women and 27,000 men for 20 years, sending them regular questionnaires about the foods they ate and asking them twice to self-evaluate their cognitive abilities with a focus on short-term memory.
They found that those with the highest flavonoid intake had 20 percent less risk of self-reported cognitive decline than those with the lowest flavonoid intake.
“There is mounting evidence suggesting flavonoids are powerhouses when it comes to preventing your thinking skills from declining as you get older,” said study author Walter Willett, MD, DrPH, of Harvard University. “Our results are exciting because they show that making simple changes to your diet could help prevent cognitive decline.”
Flavonoids are potent antioxidants that occur naturally in plants. People in the study who ate at least half a serving per day of foods including oranges, peppers, celery, grapefruit, apples, and pears had the best cognitive results, said Dr. Willett—who added that even those who had incorporated flavonoids into their diets more recently benefited.
SOURCE “Study: Adding color to your plate may lower risk of cognitive decline,” American Academy of Neurology, 7/28/21
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an apple a day . . .
. . . may help keep cardiovascular disease (CVD) away. That’s according to the findings of researchers who studied the effects of eating apples, which have antiinflammatory properties, on obesity-linked inflammation, which contributes to
CVD. Participants in the trial who ate three whole Gala apples daily for six weeks saw improvement in their plasma biomarkers for inflammation and in their plasma antioxidant capacity as compared to a control group that avoided apples. “Six-week daily whole Gala apple consumption may be an effective dietary strategy to mitigate the obesity-associated inflammation that exacerbates CVD risk, without weight loss,” the researchers concluded.
one healthy nut
If you want to lower your cholesterol, the pecan may be the nut for you. Research from the University of Georgia found that people at risk for cardiovascular disease who ate 68 grams of pecans daily during an eight-week study had significant improvements in total cholesterol, triglycerides, and “bad” cholesterol as compared with a control group.
The dietary intervention was “extremely successful,” said study author Jamie Cooper. “We had some people who actually went from having high cholesterol at the start of the study to no longer being in that category after the intervention.”
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SELECTED SOURCES “Pecan-enriched diet shown to reduce cholesterol,” University of Georgia • “Pecan-enriched
diets alter cholesterol profiles and triglycerides in adults at risk for cardiovascular disease in a randomized,
controlled trial” by L.L. Guarneiri et al., Journal of Nutrition, 8/12/21
study: vitamin K is a-ok for heart health
Recent research found that a diet rich in vitamin K led to lower risk of atherosclerosis-related heart disease in participants of a large, longterm study.
Using data collected over 23 years from more than 50,000 participants in the Danish Diet, Cancer, and Health Study, scientists at an Australian university looked at whether consuming foods rich in vitamins K1 and K2 offered protection against plaque buildup in the arteries, aka atherosclerosis.
The results indicated that the participants with the highest consumption of K1-containing foods—green leafy veggies and vegetable oils—had a 21 percent lower risk of being hospitalized with cardiovascular disease related to atherosclerosis. Those who ate the most K2-containing foods—meat, eggs, and fermented foods like cheese—had a 14 percent lower risk of hospitalization.
“Although more research is needed to fully understand the process, we believe that vitamin K works by protecting against the calcium build-up in the major arteries of the body leading to vascular calcification,” said Dr. Nicola Bondonno, a senior author of the study.
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SELECTED SOURCES “Growing evidence of vitamin K benefits for heart health,” Edith Cowan University, 8/9/21• “Vitamin K intake and atherosclerotic cardiovascular disease in the Danish Diet Cancer and Health Study” by J.W. Bellinge et al., Journal of the American Heart Association, 2021
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