Herbs and Spices Promote Gut Health

A 2022 research study published in The Journal of Nutrition suggests that herbs and spices may be unsung heroes in the quest for gut health. The three-period, randomized, controlled-feeding study involved 54 obese or overweight adults aged 30 to 75 with at least one other risk factor for cardiovascular disease, such as elevated glucose or triglycerides. Participants consumed the same average American diet for four weeks, along with one of three daily doses of spices and herbs—0.5 grams, 3.3 grams or 6.6 grams—which included cinnamon, ginger, cumin, turmeric, rosemary, oregano, basil and thyme. Fecal samples were collected at the start of the study and the end of each diet period.

Researchers determined that consuming 3.3 or 6.6 grams of herbs and spices per day increased levels of the Ruminococcaceae bacteria, a major player in the maintenance of gut health. The highest levels of this beneficial bacteria were observed among those that consumed the highest levels of herbs and spices. The scientists recommend further investigation to identify the metabolic implications of their findings.

Low Vitamin D Linked to Risk of Death

A new study published in Annals of Internal Medicine determined that vitamin D deficiency increases mortality risk. The findings were based on a survey of the vitamin D levels and genetic data of more than 300,000 people aged 37 to 73 that participated in the UK Biobank, a large-scale cohort study that began in 2006. Almost 19,000 deaths from all causes, as well as from specific causes such as cardiovascular disease, cancer and respiratory illnesses, were recorded through 2020. Researchers discovered that the risk of death decreased steeply with increasing concentrations of vitamin D, until reaching 50 nanomoles per liter (nmol/L). The odds of death from all causes were estimated to increase by 25 percent for participants with vitamin D levels of 25 nmol/L, compared to those with 50 nmol/L.