Low vitamin D levels associated with higher rates of cardiovascular and cancer deaths

This study was published in the American Journal of Clinical Nutrition 2011 Dec;94(6):1471-8

 

Study title and authors:

Prospective association of vitamin D concentrations with mortality in postmenopausal women: results from the Women's Health Initiative (WHI).

Eaton CB, Young A, Allison MA, Robinson J, Martin LW, Kuller LH, Johnson KC, Curb JD, Van Horn L, McTiernan A, Liu S, Manson JE.

Center for Primary Care and Prevention, Alpert Medical School of Brown University, Pawtucket, RI, USA. charles_eaton@mhri.org

 

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/22030222

25-hydroxyvitamin D (25(OH)D) is the major circulating form of vitamin D and is currently considered the best indicator of vitamin D levels in the body.

This study aimed to determine whether 25-hydroxyvitamin D (vitamin D) levels were associated with cardiovascular disease, cancer, and all-cause mortality in 2,429 postmenopausal women.

The study found:
(a) Women with the lowest vitamin D levels had a 25% increased death rate compared to women with the highest vitamin D levels.
(b) Women with the lowest vitamin D levels had a 27% increased risk of cardiovascular disease deaths compared to women with the highest vitamin D levels.
(c) Women with the lowest vitamin D levels had a 39% increased risk of cancer deaths compared to women with the highest vitamin D levels.

The results of this study show that low levels of vitamin D are associated with increased rates of deaths from all-causes, cardiovascular diseases and cancer.

Vitamin D is only found in foods from animal sources (University of Bristol). The richest sources include lard, eggs, liver, fish, marine oils, organ meats and butter.

Links to other studies:
Can lard and other fatty foods offer protection from peripheral arterial disease?
High vitamin D levels associated with a 40% reduction in colon cancer - Best sources of vitamin D = High fat foods & sunshine

Low vitamin B12 levels implicated in the development of diabetes

This study can be accessed in the Public Library of Science 2011;6(11):e26747

Study title and authors:

Status of B-vitamins and homocysteine in diabetic retinopathy: association with vitamin-B12 deficiency and hyperhomocysteinemia.

Satyanarayana A, Balakrishna N, Pitla S, Reddy PY, Mudili S, Lopamudra P, Suryanarayana P, Viswanath K, Ayyagari R, Reddy GB.

Biochemistry, National Institute of Nutrition, Hyderabad, India.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/22069468

Diabetic retinopathy is retinopathy (damage to the retina) caused by complications of diabetes, which can eventually lead to blindness. Many studies have indicated an association between high levels of homocysteine (a non-protein amino acid) and diabetic retinopathy.

This study investigated the relationship of B-vitamins and homocysteine in diabetes and diabetic retinopathy. The study measured values of Vitamins B6, B9 and B12 and included 300 people with type two diabetes of which 200 had retinopathy and 100 did not. A further 100 healthy subjects were also included for analysis.

Other clinical measurements were also measured in the study, and it was revealed:
(i) Those with diabetes had 123% higher blood sugar levels than the healthy subjects.
(ii) Those with diabetes had 83% higher HbA1C levels than the healthy subjects.
(iii) Those with diabetes had 19% higher insulin levels than the healthy subjects.
(iv) Those with diabetes had 25% higher triglyceride levels than the healthy subjects.
(v) Those with diabetes had 18% lower (HDL) high density lipoprotein cholesterol levels than the healthy subjects.

Regarding the relationship of B-vitamins and homocysteine in diabetes and diabetic retinopathy the study found:
(a) Homocysteine levels were higher in those with diabetes, (particularly in those with diabetic retinopathy), compared to the healthy subjects.
(b) Vitamin B6, B9 and B12 levels were lower in those with diabetes, (particularly vitamin B12), compared to the healthy subjects. (Vitamin B12 was also significantly lower in those with diabetic retinopathy compared to those with just diabetes).

The results of the study show that deficiencies of vitamins B6, B9 and B12 are associated with high homocysteine levels and the development of diabetes. Low levels of vitamin B12 were significantly associated with the incidence of diabetes and the development of diabetic retinopathy.

The best sources of vitamin B6 are: Tuna, beef liver, chicken liver, pork chops, salmon, halibut, beef and turkey.

Good sources of vitamin B9 include: Calf's liver, beef liver, other organ meats and chicken giblet's.

Vitamin B12 can only be found in foods of animal origin, the richest sources are: Oyster's, mussel's, clam's, beef liver, trout, salmon, beef, pork, egg and chicken.

Meat and eggs give protection from breast cancer

This study was published in the Journal of the National Cancer Institute 2003 Mar 5;95(5):373-80

Study title and authors:

Plasma folate, vitamin B6, vitamin B12, homocysteine, and risk of breast cancer.

Zhang SM, Willett WC, Selhub J, Hunter DJ, Giovannucci EL, Holmes MD, Colditz GA, Hankinson SE.

Department of Epidemiology, Harvard School of Public Health, Division of Preventive Medicine, Boston, MA 02115, USA. Shumin.Zhang@channing.harvard.edu

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed?term=12618502

The study investigated the association between vitamins B12 and B6 with breast cancer. The dietary habits of 712 women with breast cancer were compared with 712 women without breast cancer.

The study found:

• Women with the highest vitamin B12 had 64% less breast cancer than women with the lowest vitamin B12.
• Women with the highest vitamin B6 had 30% less breast cancer than women with the lowest vitamin B6.

The best dietary sources of vitamin B12 are liver, turkey, fish, beef, lamb and eggs.

Excellent dietary sources of vitamin B6 are liver, eggs, turkey, pork and fish.

Carnitine should be considered a nutritive substance

This post includes a synopsis of a study published in Z Ernahrungswiss 1982 Dec;21(4):257-65 and a recipe for albondigas soup.

Study title and author:
Carnitine in human nutrition.
Bach AC.

This paper can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/6758382

The human body needs carnitine to be able to utilize long-chain fatty acids for energy production.
                                                                                                                                          Books:

Bach states that: "A diet rich in meat supplies a lot of carnitine, while vegetables, fruits, and grains furnish relatively little". He also notes "that the diet of the adult human need not necessarily furnish carnitine..... if it is sufficiently rich in lysine and methionine" (found in eggs and fish), and that "carnitine should be considered a nutritive substance".

For mothers with new born he advises: "dietary carnitine is more important during the neonatal period. The transition from fetal to extrauterine life is accompanied by an increased role of lipids in meeting energy needs. This change is accompanied by a rise in the body of the levels of carnitine, which is mainly supplied in the maternal milk".

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Recipe of the day

Albondigas Soup

Serves 6-8

Ingredients:

2 Tbsp olive oil
1 large onion, chopped
1 large garlic clove, minced
3 quarts of chicken stock or beef stock OR water OR a mixture of both
1/2 cup of tomato sauce
1/2 lb of string beans, strings and ends removed, cut into 1 inch pieces
2 large carrots, peeled and sliced
1/3 cup of ground almond
1 pound ground beef                                                                                    Food Mall: Ground Beef

1/4 cup of chopped fresh mint leaves

1/4 cup of chopped parsley
1 raw egg
1 1/2 teaspoon salt
1/4 teaspoon black pepper
A dash of cayenne (optional)
1 1/2 cup of frozen or fresh peas
1 teaspoon of dried oregano, crumbled, or 1 Tbsp fresh chopped oregano
Salt and pepper
1/2 cup chopped fresh cilantro

Method:
1 Heat oil in large heavy-bottomed pot (5-qt) over medium heat. Add onion and cook until tender, about 5 minutes. Add the garlic and cook a minute more. Add broth mixture and tomato sauce. Bring to boil and reduce heat to simmer. Add carrots and string beans.

2 Prepare the meatballs. Mixground almond into meat, adding mint leaves and parsley, salt and pepper. Mix in raw egg. Form mixture into 1-inch meatballs.

3 Add the meatballs to the simmering soup, one at a time. Cover and let simmer for 1/2 hour. Add the peas towards the end of the 1/2 hour. Add a few pinches of oregano and sprinkle with salt and pepper, and a dash of cayenne, to taste.

Garnish with chopped fresh cilantro.

Eating foods such as liver, meat and eggs could lower your heart disease risk by 57%

This post includes a synopsis of a study published in The American Society for Nutritional Sciences Journal of Nutrition 134:3100-3105, November 2004 and a recipe for crispy liver hash brown patties.

Study title and authors:
Dietary Intake of Menaquinone Is Associated with a Reduced Risk of Coronary Heart Disease: The Rotterdam Study1
Johanna M. Geleijnse*,†, Cees Vermeer**, Diederick E. Grobbee‡, Leon J. Schurgers**, Marjo H. J. Knapen**, Irene M. van der Meer*, Albert Hofman* and Jacqueline C. M. Witteman*,2
* Department of Epidemiology & Biostatistics, Erasmus Medical Center Rotterdam, Rotterdam, The Netherlands;; † Division of Human Nutrition, Wageningen University, Wageningen, The Netherlands;; ** Department of Biochemistry, Cardiovascular Research Institute Maastricht, University of Maastricht, Maastricht, The Netherlands; and; ‡ Julius Center for Health Sciences and Primary Care, University Medical Center Utrecht, Utrecht, The Netherlands                                                             Books: 

2To whom correspondence should be addressed. E-mail: j.witteman@erasmusmc.nl.

This study can be accessed at: http://jn.nutrition.org/content/134/11/3100.abstract

The findings of the study showed that an adequate intake of menaquinone (vitamin K2):

(a) lowered death from heart disease by 57%

(b) lowered the overall death rate by 26%

Vitamin K2 is found mainly in animal products, especially goose liver and goose meat, cheeses and egg yolks.

More information on this subject: Books : Scientific Studies : Websites : Videos : Food Mall 

Recipe of the day

Crispy Liver Hash Brown Patties

Ingredients:

■1 pound minced beef liver                                                                             Food Mall: Beef Liver

■1-2 raw potatoes, peeled

■1 raw carrot, peeled
■A fist-sized piece of celery root, peeled
■1 onion
■1 tablespoon fresh marjoram or 1 teaspoon dried
■A pinch of black pepper and salt
■1-2 tablespoons melted butter or olive oil

Instructions:
Grate the vegetables and mince the onion. Mix these with the minced liver. Add spices and melted butter.

Heat butter or oil in a pan and drop small portions of the liver mixture into the pan to form patties. Fry the patties several minutes on each side until nicely browned.

Eating vegetables with fat increases vitamin A uptake

This post features a summary of a study published in the Journal of Nutrition 1999;129:1549-1554 and a recipe for alfresco beef.

Study title and authors:                                                                                                        Books:

Children's Consumption of Dark Green, Leafy Vegetables with Added Fat Enhances Serum Retinol (vitamin A)

Etor E. K. Takyi

Nutrition Unit, Noguchi Memorial Institute for Medical Research, University of Ghana, Legon, Ghana

This study can be accessed at: http://jn.nutrition.org/cgi/content/abstract/129/8/1549
 
Etor found that eating dark green, leafy vegetables with fat significantly enhanced serum vitamin A, compared to eating dark green, leafy vegetables without fat.  
 
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Recipe of the day

Alfresco Beef

Ingredients:

1 x 1.3kg/3lb lean topside, silverside or sirloin joint
Salt and freshly milled black pepper                                                         Food Mall: Silverside Beef

3 large sprigs fresh rosemary, cut into smaller sprigs

300ml/½pint medium rosé wine
4 fresh bay leaves, torn
30ml/2tbsp olive oil
2 whole unpeeled garlic bulbs, cut in half horizontally
2 large red onions, peeled and cut into wedges

Method:
1.Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.

2.Place the joint on a chopping board and make several slashes over the surface with a sharp knife, taking care not to cut any butcher’s string or meat bands. Season on both sides and push the rosemary sprigs into the slits.

3.Place the beef in a strong, large plastic freezer bag and add the wine, bay leaves, oil and garlic. Seal the bag, place on a large plate and refrigerate for at least 6 hours or overnight, turning occasionally.

4.Remove the garlic and bay leaves from the beef marinade (reserve the marinade) and transfer to a large non-stick roasting tin with the onions. Place the beef on top of the onions, pour over the marinade and open roast for the preferred, calculated cooking time, basting occasionally with any rich meat juices. Cover with foil if browning too quickly.

5.Transfer the beef to a large warm plate, cover and leave to rest for 20 minutes.

6.Slice the beef and serve with the pan juices, red onions, a new potato salad and corn on the cob.