Eating well-done meat doubles your risk of developing bladder cancer

(NaturalNews) You may want to think twice about cooking that meat well-done, according to a new study out of the University of Texas. Researchers there have found that charring meat by frying, barbecuing or otherwise heavily cooking it can lead to the formation of cancer-causing chemicals in the meat. The study explains that people who eat well-done meat double their risk of developing bladder cancer when compared to people who eat meat on the rarer end of the spectrum. This is due primarily to the heterocyclic amines (HCAs) that form when meat is cooked at very high heat. Researchers found that three different HCA chemicals form during high-heat cooking that, collectively, raise a person’s cancer risk by more than 250 percent. And in people who are genetically predisposed to developing the disease from the meat, the risk jumps nearly 500 percent. The U.S. National Cancer Institute has identified a total of 17 different HCAs that contribute to causing cancer, and prior research has already established that these char-induced chemicals increase pancreatic cancer risk. But now it appears that they contribute to bladder cancer as well. The study sheds further light on the direct correlation between the foods we eat and our overall level of health. “This research reinforces the relationship between diet and cancer,” explained Professor Xifeng Wu, lead author of the study, to the American Association for Cancer Research. The study team made very clear in its report that meat itself is not necessarily the culprit in increasing cancer risk, but rather the intense cooking methods by which it is prepared. And it is not just charred red meat – chicken, pork and even fish cooked heavily may also form cancer-causing HCAs. Researchers did point out, however, that eating red and processed meat can increase one’s risk of developing bowel cancer. But no distinction was made between grass-fed and grain-fed meat and whether or not animal husbandry methods play a role in the health factors of meat, so it is best to investigate this matter for yourself. According to the U.K. Food Standards Agency, keeping meat away from direct flames when barbecuing or grilling it will help to reduce the development of HCAs and lower one’s risk of developing cancer. Slow-cooking meat is another way to inhibit HCS formation. Sources for this story include: http://news.bbc.co.uk/2/hi/health/8629358.stm

Birds fuel up on superfoods before long migration flights

(NaturalNews) Some birds radically change their diets just before their winter migrations, gorging themselves on antioxidant-rich berries to prepare for their long journeys, researchers have found. “[The] results support the hypothesis that some migratory birds may actively select deeply-pigmented fruits as a signal for meals that are rich in antioxidants,” researcher Navindra Seeram of the University of Rhode Island said. “These disease-fighting antioxidants may help the birds combat stress and inflammation that they experience during long flights.” “It has been known for some time, this phenomenon of birds switching to fruits in the fall,” said study co-author Scott McWilliams, a bird researcher. The phenomenon is particularly striking because sparrows, thrushes, warblers and other birds with beaks highly specialized for eating insects suddenly begin using them to pick berries instead. A single bird can consume up to three times its weight in berries per day — the equivalent of a human being consuming more than 300 pounds-worth of food. “They look clumsy and ridiculous,” said migratory bird researcher David Bonter of the Cornell Lab of Ornithology. Researchers initially assumed that the birds were merely attempting to consume as many calories as possible before migrating, and that they turn to berries because insects are becoming scarcer. “But that didn’t explain it enough,” McWilliams said. Then researchers realized that many migratory birds were selectively eating darker-skinned fruits, which are known to contain higher levels of many antioxidants. This led McWilliams and other scientists to suggest that the birds might be deliberately seeking out foods high in antioxidants, which would help protect their bodies from the stresses of migration. “Whenever we exercise, we undergo oxidative stress, and the same is true for birds,” McWilliams said. “When I started studying birds during their migratory stopover on Block Island, I was impressed that most of the migratory birds ate berry fruits even though they usually eat insects or seeds at other times of the year,” he said. “I began studying the relationship between the nutritional qualities of fruits and how those nutrients might fuel migration.” Then McWilliams saw an article about Seeram, a new member of the chemistry faculty. “I saw the story about Navindra, and in it he was talking about oxidative stress and inflammation and the effects berry fruits can have on reducing those impacts on people,” McWilliams said. “Our colleague is very much a biochemist. His field is looking for compounds in nature that might have human benefits.” McWilliams contacted Seeram, and they agreed to team up and conduct an analysis of the birds’ favorite foods. In the first phase of the study, graduate student Jessica Bolser spent months observing birds feeding on Block Island, off the coast of Rhode Island. The researchers then collected ripe samples of 12 of the birds’ favorite berries for analysis, including arrowwood, winterberry, bayberry, chokeberry and elderberry. The birds’ absolute favorite berry was arrowwood, which researchers found to be highest in antioxidants and pigments of all the berries tested. The fruit contained 650 percent more pigment than the average of the other 11 berries put together, and 150 percent more antioxidants. “We know that a diet rich in antioxidants, like those found in fruits and vegetables, is good for human health,” Seeram, PhD said. “As a chemist, I think it’s fascinating to learn that migratory birds also seek out foods that are richest in antioxidants.” Seeram and McWilliams’ colleagues immediately hailed the findings as new and significant. “The whole twist of looking at the antioxidant qualities is novel,” Bonter said. “This study is one of the new generation of bird food studies that is … not just looking at energy and protein but looking at micronutrients,” said ecologist Douglas Levey of the University of Florida-Gainesville. Seeram and McWilliams believe that the birds and the berries have probably co-evolved, with birds selectively eating the berries that provide the most antioxidants, then unintentionally repaying those plants by spreading their seeds far and wide through defecation. “The smartest birds and the best berries seem to go hand-in-hand,” Seeram said. “They need each other.” Further areas for study immediately suggested themselves. Bonter expressed interest in how the birds learn to seek out the darkest berries, noting that at the time of migration many birds have already left the nest and have no parents around to teach them. “There must be some compounds in the fruit that serves as attractions,” he said. “My guess is there are young birds testing a lot of fruit.” Bonter also wonders if a similar phenomenon might explain why many birds have different diets at their wintering grounds than they do during the rest of the year. “Wintering birds do have a more omnivorous diet,” he noted. Because birds from all across the northern latitudes tend to pack into much smaller wintering grounds in the tropics, Bonter suggested, they probably undergo significantly more bodily stress. Analysis of their diets might find that these birds, too, are seeking out foods high in antioxidants. Seeram and McWilliams noted that if more animals are found to selectively seek out antioxidant-rich foods, observing animal diets might eventually lead to the discovery of new useful chemicals. “We’ve only measured a few of these antioxidants,” Seeram said. “Our next step is to determine how birds can detect these compounds.” The two Rhode Island researchers have decided to continue their partnership. “We’re flying birds in wind tunnels to produce oxidative stress, and then we are going to see if antioxidants found in these berries alleviate that stress,” McWilliams said. Sources for this story include: http://news.discovery.com/animals/birds-berries-migration.html; http://www.eurekalert.org/pub_releases/2010-03/acs-bb030810.php; http://www.indiatalkies.com/2010/03/migratory-birds-berry-eating-habits-teach-healthy

Scientists discover olive oil directly impacts genes to halt inflammation

(NaturalNews) Research has been steadily accumulating that olive oil, a main component of the Mediterranean diet, has extensive health-protective properties. For example, phytonutrient components of olive oil have been found to be effective against breast cancer cells (http://www.naturalnews.com/025633_cancer_olive_oil_brst.html) and studies suggest the abundance of olive oil in the Mediterranean style of eating may be the reason that diet helps prevent depression (http://www.naturalnews.com/027265_depression_mediterranean_diet_health.html). Now scientists have discovered that phenolic compounds in olive oil directly repress genes linked to inflammation. This could be especially important in halting the dangerous effects of metabolic syndrome. Characterized by excess abdominal fat, high cholesterol, high blood pressure and high blood glucose levels, metabolic syndrome is linked to type 2 diabetes, heart disease, and early death. Research published in the journal BMC Genomics investigated changes in genes mediated by olive oil phenols (which are most abundant in the extra-virgin varieties of olive oil). The double-blind, randomized study, headed by Francisco Perez-Jimenez from the University of Cordoba, involved 20 research subjects, all with metabolic syndrome. For six weeks, the patients did not take any supplements or drugs and they were all placed on similar low-fat, carbohydrate-rich diets. Then, for breakfast, they ate either a breakfast containing virgin olive oil with a high content of phenolic compounds or a similar breakfast with low phenol content. The research team took blood samples after the meals to check for the expression of over 15,000 human genes. The results? The high phenol olive oil clearly impacted the regulation of almost 100 genes — many of which have been linked to obesity, high blood fat levels, type 2 diabetes and heart disease. “We identified 98 differentially expressed genes when comparing the intake of phenol-rich olive oil with low-phenol olive oil. Several of the repressed genes are known to be involved in pro-inflammatory processes, suggesting that the diet can switch the activity of immune system cells to a less deleterious inflammatory profile, as seen in metabolic syndrome,” Dr. Perez-Jimenez said in a statement to the press. “These findings strengthen the relationship between inflammation, obesity and diet and provide evidence at the most basic level of healthy effects derived from virgin olive oil consumption in humans.” The ability of olive oil’s phenolic compounds to reduce or prevent inflammation also provides a molecular basis for the reduction of heart disease observed in Mediterranean countries, where virgin olive oil represents a main source of dietary fat. For more information: http://www.biomedcentral.com/1471-2164/11/253 http://www.naturalnews.com/olive_oil.html

Eating fish helps prevent eye disease later in life

(NaturalNews) A study that recently appeared in the journal Ophthalmology has found that people who eat fatty fish at least once a week are less likely to develop age-related macular degeneration (AMD), an eye disease that gradually causes vision impairment and blindness in senior adults. The study findings add to the growing list of health benefits gained by eating fish rich in omega-3 fatty acids. More than 2,500 senior adults took eye exams and completed questionnaires as part of the study, and researchers evaluated the relationship between fish consumption and eye health. Fifteen percent of the participants already had early-to-intermediate stage AMD, and under three percent already had advanced AMD. However, participants who indicated they ate one or more servings of healthy fish a week were determined to be 60 percent less likely to develop advanced AMD than those who ate less than this amount. The omega-3 fatty acids present in oily fish like salmon, mackerel and albacore tuna, are generally recognized to be the therapeutic nutrients responsible for helping to prevent macular degeneration. These compounds offer eye protection that, when regularly consumed, can prevent degenerative eye disease. “Fish oil contains DHA, a substance concentrated in the retina of the eye, and the consumption of fish oils has been shown to reduce the risk of macular degeneration,” explains Marshall Editions in his book 1000 Cures for 200 Ailments: Integrated Alternative and Conventional Treatments for the Most Common Illnesses . The Reuters report on the fish study also reveals that high doses of the antioxidants vitamins C and E, beta carotene and zinc, are all effective treatments for macular degeneration, and that many doctors already prescribe this mixture to their patients with the disease. According to Dr. Steve Blake, author of Vitamins and Minerals Demystified , the retina of the eye contains high levels of zinc, but as a person ages, zinc levels decrease. So supplementing with zinc, among other antioxidants, appears to be a viable treatment method for the AMD. Researchers are also evaluating the efficacy of treating AMD patients with the antioxidants lutein and zeaxanthin, both of which are present in the retina as well. Sources for this story include: http://www.reuters.com/article/idUSTRE66I48520100719 http://www.naturalpedia.com/macula.html

Multivitamins can add sparkle for healthy young people

The effects of multivitamins are most often researched in the elderly. This is one of very few studies to assess the relationship between supplementation with vitamins/minerals and psychological functioning in healthy groups of non-elderly adults. This study shows how a proprietary multivitamin and mineral supplement improves mood and mental performance while also reducing stress, mental tiredness and fatigue in healthy males.

Want some cancer with that burger? Eating meat linked to bladder cancer

(NaturalNews) No one wants cancer served up with their steak or hamburger. But that’s just what you may be getting. As NaturalNews has previously reported, numerous studies have linked meat consumption with cancer (http://www.naturalnews.com/024966_inflammation_cancer_meat.html). Now comes evidence from scientists at the University of Texas M. D. Anderson Cancer Center that eating meat frequently, especially meat that is well done or cooked at high temperatures, significantly raises the risk of developing bladder cancer. These research cancer findings, recently announced at the American Association for Cancer Research’s 101st Annual Meeting held in Washington, D.C., indicate that heterocyclic amines (HCAs), substances formed when meat (including beef, pork, poultry and fish) is cooked at high temperatures, may be what links meat to malignancies. Earlier research found strong evidence that 17 types of HCAs contribute to cancer. “It’s well known that meat cooked at high temperatures generates HCAs that can cause cancer,” study presenter Jie Lin, Ph.D., assistant professor in M. D. Anderson’s Department of Epidemiology, said in a statement to the media. “We wanted to find out if meat consumption increases the risk of developing bladder cancer and how genetic differences may play a part.” The M.D. Anderson researchers studied 884 patients with bladder cancer and 878 people who were cancer-free. The research subjects were matched by age, gender and ethnicity and followed for about 12 years. Using a standardized questionnaire designed by the National Cancer Institute (NCI), the scientists documented each participant’s dietary habits. Those who ate the most red meat had about one and a half times the risk of developing bladder cancer than the research subjects who ate little or no red meat. Beef steaks, pork chops and bacon raised bladder cancer risk the most. People who consumed a lot of well-done meat were at about twice the risk to develop bladder cancer as those who preferred rare meat. Even chicken and fish significantly upped the chances of getting cancer — but only if they were fried. The M.D. Anderson researchers also found that people with the highest estimated intake of three specific types of HCAs were more than two and a half times more likely to develop bladder cancer than those with a low intake of HCAs. In addition, the researchers analyzed study participants’ DNA to see if there were genetic variations that would make some people particularly more likely to develop cancer if they ate red meat. The results showed that people with seven or more specific genotypes who consumed a diet full of red meat had five times the risk of bladder cancer. “This research reinforces the relationship between diet and cancer,” lead author Xifeng Wu, M.D., Ph.D., professor in M. D. Anderson’s Department of Epidemiology, said in the media statement. “These results strongly support what we suspected: people, who eat a lot of red meat, particularly well-done red meat, such as fried or barbecued, seem to have a higher likelihood of bladder cancer. This effect is compounded if they carry high unfavorable genotypes in the HCA-metabolism pathway.” For more information: http://www.mdanderson.org/newsroom/news-releases/2010/well-done-meat-may-increase-bladder-cancer-risk.html http://www.naturalnews.com/025547.html http://www.naturalnews.com/025974_cancer_health_colon_cancer.html

WHO Says Cell Phone Use Linked to Brain Tumors

(NaturalNews) A large multinational research effort overseen by the World Health Organization has concluded that heavy mobile phone use significantly increases the risk of brain and salivary gland tumors. The Interphone studies surveyed 12,800 people in 13 countries between 2000 and 2004. Although the final findings have not yet been released, they have been accepted for publication in a scientific journal and will see print before the end of 2009. The conclusions are particularly surprising given that the industry-funded effort has been widely criticized for designing its studies to minimize the apparent risks of cell phone use. The studies examined the relationship between cell phone use and the risk of three different types of brain tumor and one tumor of the salivary gland. They concluded that “use of mobile phones for a period of 10 years or more” was associated with a “significantly increased risk” of the tumors. Six of eight studies found up to a 39 percent increase in the risk of glioma, the most common type of brain tumor. Gliomas can be either benign or malignant. The risk of acoustic neurinoma, a benign tumor of the nerve between the brain and the ear, was found to increase up to 3.9 times in two of seven studies, but problems with participants’ memories interfered with these findings. Another study found a 50 percent increase in the risk of salivary gland tumors. Some researchers have suggested that the Interphone study probably understates the risks of cell phone use, due to flaws in its methodology. The study has been criticized for including people who made as little as one call per week yet excluding children and young adults (considered the most at-risk population), non-cellular cordless phones (which also emit radiation), several kinds of tumors, and participants who either died before the study concluded or became too sick to answer questions. Some of the Interphone studies found that short-term cell phone use decreased the risk of cancer, further suggesting research flaws. Sources for this story include: www.telegraph.co.uk.

Nutrient-rich, low-calorie diets actually reprogram fat cells to keep the body thin

(NaturalNews) A study appearing in the American Chemical Society’s Journal of Proteome Research has given further insight into the correlation between calorie restriction and weight loss. While it is known that calorie-restricted diets are effective at helping people to lose weight, it has now been found that fat cell proteins play an important role in regulating bodily fat stores and extending life. Dr. Edwin Mariman and his research team sought out to further understand the relationship between fat cell proteins and weight loss. Prior animal studies have shown that low-calorie diets rich in valuable nutrients are effective at maintaining proper bodily weight and lengthening life span. In order to understand how it works in humans, the team investigated the subcutaneous fat cells of a group of obese people that followed a five-week calorie-restricted diet. Besides the fact that the average participant lost over 20 pounds, researchers discovered that six fat cell proteins in participants’ bodies had changed their composition throughout the course of the diet. The significance of the discovery is that fat cell proteins instruct the body when and how to store fat. The composition change indicated that the low-calorie diet had actually restructured the proteins, signaling them to store less fat and to use it differently than before. Researchers believe the bodies of the study participants will now regulate themselves better, leading to better health and longer life. According to researchers, being able to observe the marked changes in fat cell proteins will help verify the effectiveness of various methods of cutting calories to lose weight and gain better health. Comments by Mike Adams, the Health Ranger Fat cells aren’t stupid cells: They’re actually quite intelligent. In fact, the fat cells of your body may one day be called a whole new “organ.” They exhibit remarkable adaptability and communication with other cells in the body. The old model of thinking that fat cells are stupid like batteries — just storing energy, then releasing energy — is far too simplistic. What we now know is that fat cells respond to their environment and adapt to increase the survival of the whole organism (you). That’s why fat cells alter their composition in response to changes in calorie intake. It’s as if the cells are morphing into new cells that are better adapted to a calorie-restricted diet. This is also good news for dieters, because it indicates that you really can change your physiology by changing your diet. Sources for this story include: http://www.eurekalert.org/pub_releases/2009-12/acs-hcd120909.php

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