Sunshine could benefit health and prolong life

Exposing skin to sunlight may help to reduce blood pressure, cut the risk of heart attack and stroke – and even prolong life, a study suggests.

Researchers have shown that when our skin is exposed to the sun's rays, a compound is released in our blood vessels that helps lower blood pressure.

The findings suggest that exposure to sunlight improves health overall, because the benefits of reducing blood pressure far outweigh the risk of developing skin cancer.

The study has been carried out by the University of Edinburgh.

Heart disease and stroke linked to high blood pressure are estimated to lead to around 80 times more deaths than those from skin cancer, in the UK.

Production of this pressure-reducing compound – called nitric oxide – is separate from the body's manufacture of vitamin D, which rises after exposure to sunshine. Until now it had been thought to solely explain the sun's benefit to human health, the scientists add.

The landmark proof-of-principle study will be presented on Friday in Edinburgh at the world's largest gathering of skin experts.

Researchers studied the blood pressure of 24 volunteers who sat beneath tanning lamps for two sessions of 20 minutes each. In one session, the volunteers were exposed to both the UV rays and the heat of the lamps. In the other, the UV rays were blocked so that only the heat of the lamps affected the skin.

The results showed that blood pressure dropped significantly for one hour following exposure to UV rays, but not after the heat-only sessions. Scientists say that this shows that it is the sun's UV rays that lead to health benefits. The volunteers' vitamin D levels remained unaffected in both sessions.

Dr Richard Weller, Senior Lecturer in Dermatology at the University of Edinburgh, said: "We suspect that the benefits to heart health of sunlight will outweigh the risk of skin cancer. The work we have done provides a mechanism that might account for this, and also explains why dietary vitamin D supplements alone will not be able to compensate for lack of sunlight.

"We now plan to look at the relative risks of heart disease and skin cancer in people who have received different amounts of sun exposure. If this confirms that sunlight reduces the death rate from all causes, we will need to reconsider our advice on sun exposure."

Study links diet with daytime sleepiness and alertness in healthy adult

A new study suggests that your level of sleepiness or alertness during the day may be related to the type of food that you eat.

Results show that higher fat consumption was associated with increased objective daytime sleepiness, while higher carbohydrate intake was associated with increased alertness. There was no relationship between protein consumption and sleepiness or alertness. These findings were independent of the subjects’ gender, age, and body mass index as well as the total amount of sleep they were getting and their total caloric intake.

“Increased fat consumption has an acute adverse effect on alertness of otherwise healthy, non-obese adults,” said principal investigator Alexandros Vgontzas, MD, professor of psychiatry at the Penn State College of Medicine in Hershey, Pa.

The research abstract was published recently in an online supplement of the journal SLEEP, and Vgontzas will present the findings Tuesday, June 4, in Baltimore, Md., at SLEEP 2013, the 27th annual meeting of the Associated Professional Sleep Societies LLC.

The study group comprised 31 healthy, non-obese normal sleepers without sleep apnea, ranging in age from 18-65 years, who spent four consecutive nights in a sleep lab. On the fourth day objective sleepiness was assessed with the Multiple Sleep Latency Test (MSLT), and meals were provided five times to assess diet.

According to the authors, previous studies had found that diet composition affects subjective sleepiness. The current study adds to this body of research by showing a similar association between diet and objective sleepiness.

“Excessive daytime sleepiness and fatigue are very prevalent in the modern world and on the rise,” said Vgontzas. “It appears that a diet high in fat decreases alertness acutely, and this may have an impact on an individual’s ability to function and also public safety.

Whole walnuts and their extracted oil improve cardiovascular disease risk

Consumption of whole walnuts or their extracted oil can reduce cardiovascular risk through a mechanism other than simply lowering cholesterol, according to a team of Penn State, Tufts University and University of Pennsylvania researchers.

"We already know that eating walnuts in a heart-healthy diet can lower blood cholesterol levels," said Penny Kris-Etherton, Distinguished Professor of Nutrition, Penn State. "But, until now, we did not know what component of the walnut was providing this benefit. Now we understand additional ways in which whole walnuts and their oil components can improve heart health."

In a randomized-controlled trial, the researchers gave 15 participants with elevated blood cholesterol one of four treatments -- either 85 grams of whole walnuts, 6 grams of skin, 34 grams of defatted nutmeat, or 51 grams of oil. The team evaluated biochemical and physiological responses in the participants before the treatments were administered and again 30 minutes, one hour, two hours, four hours and six hours after administering the treatments. The researchers repeated this process for each of the remaining three treatments.

Results -- which will appear in the June 1 issue of the Journal of Nutrition and are now online -- showed that a one-time consumption of the oil component in walnuts favorably affected vascular health. In addition, consumption of whole walnuts helped HDL -- good cholesterol -- perform more effectively in transporting and removing excess cholesterol from the body.

"Our study showed that the oil found in walnuts can maintain blood vessel function after a meal, which is very important given that blood vessel integrity is often compromised in individuals with cardiovascular disease," said Claire Berryman, graduate student in nutritional sciences, Penn State. "The walnut oil was particularly good at preserving the function of endothelial cells, which play an important role in cardiovascular health."

According to the researchers, walnuts contain alpha-linolenic acid, gamma-tocopherol and phytosterols, which may explain the positive effects of the walnut oil treatment.

"Implications of this finding could mean improved dietary strategies to fight heart disease," said Berryman. "The science around HDL functionality is very new, so to see improvements in this outcome with the consumption of whole walnuts is promising and worth investigating further."

Further studies are needed to determine the mechanisms that account for cardiovascular disease risk reduction with walnut consumption, according to Kris-Etherton.

"Our study indicates that simple dietary changes, such as incorporating walnuts and/or their oil in a heart healthy diet, may reduce the risk of heart disease," she said.

Cinnamon and cinnamon-based products may be dangerous

Many kinds of cinnamon, cinnamon-flavored foods, beverages and food supplements in the United States use a form of the spice that contains high levels of a natural substance that may cause liver damage in some sensitive people, scientists are reporting. Their study, published in ACS' Journal of Agricultural and Food Chemistry, found similar results as those published in the European Union.

Ikhlas Khan and colleagues explain that cinnamon, which comes from the bark of certain trees, is one of the most important flavoring agents used in foods and beverages. "True," or Ceylon, cinnamon is expensive, so most breads, sticky buns and other products in the United States use dried cassia bark, or cassia cinnamon. Ceylon cinnamon contains very little coumarin, a naturally occurring substance that has been linked to liver damage in people sensitive to the substance. However, cassia cinnamon can contain larger amounts. Khan's team decided to check on the coumarin content of a wide variety of food products.

"As found in this study, coumarin was present, sometimes in substantial amounts, in cinnamon-based food supplements and cinnamon-flavored foods," they say.

Soy and tomato combo may be effective in preventing prostate cancer

Tomatoes and soy foods may be more effective in preventing prostate cancer when they are eaten together than when either is eaten alone, said a University of Illinois study.

"In our study, we used mice that were genetically engineered to develop an aggressive form of prostate cancer. Even so, half the animals that had consumed tomato and soy had no cancerous lesions in the prostate at study's end. All the mice in the control group--no soy, no tomato--developed the disease," said John Erdman, a U of I professor of food science and nutrition.

From the time they were 4 to 18 weeks old, the animals were fed one of four diets: (1) 10 percent whole tomato powder; (2) 2 percent soy germ; (3) tomato powder plus soy germ; and (4) a control group that ate neither tomato nor soy.

The 4- to 18-week time frame modeled an early and lifelong exposure to the bioactive components in these foods, he said.

"Eating tomato, soy, and the combination all significantly reduced prostate cancer incidence. But the combination gave us the best results. Only 45 percent of mice fed both foods developed the disease compared to 61 percent in the tomato group, and 66 percent in the soy group," he said.

Prostate cancer is the most frequently diagnosed cancer in men, but the disease has nearly a 100 percent survival rate if it's caught early. In older men, it is often a slow-growing cancer, and these men often choose watchful waiting over radiation and surgical treatments that have unwelcome side effects, said Krystle Zuniga, co-author of the paper.

Soy isoflavone serum and prostate levels in the mice are similar to those found in Asian men who consume one to two servings of soy daily. In countries where soy is eaten regularly, prostate cancer occurs at significantly lower levels, Erdman noted.

How much soy and tomato should a 55-year-old man concerned about prostate health eat in order to receive these benefits?

"The results of the mouse study suggest that three to four servings of tomato products per week and one to two servings of soy foods daily could protect against prostate cancer," Zuniga said.

According to the scientists, these findings reinforce the recommendation that we should all eat a wide variety of whole fruits and vegetables.

"It's better to eat a whole tomato than to take a lycopene supplement. It's better to drink soy milk than to take soy isoflavones. When you eat whole foods, you expose yourself to the entire array of cancer-fighting, bioactive components in these foods," Erdman said.

The researcher's whole-food recommendation is bolstered by the way soy germ performed in this study. He noted that soy germ has a very different isoflavone profile than the rest of the soybean.

"Of the isoflavones, genistein gets most of the attention. But soy germ is very high in the other isoflavones, daidzein and glycitein, and low in genistein," he said.

It was interesting for the scientists to see that the soy product they used, although low in genistein, was still very effective at reducing cancer incidence.

Latest Health Research

Men who take statins are less likely to die from prostate cancer

Men with prostate cancer who take cholesterol-lowering drugs called statins are significantly less likely to die from their cancer than men who don’t take such medication, according to a study published online in The Prostate. The risk of death from prostate cancer among statin users was 1 percent as compared to 5 percent for nonusers.

Troubling levels of toxic metals found in lipstick

Researchers at the University of California, Berkeley's School of Public Health tested 32 different lipsticks and lip glosses commonly found in drugstores and department stores. They detected lead, cadmium, chromium, aluminum and five other metals, some of which were found at levels that could raise potential health concerns. Their findings were published online Thursday, May 2, in the journal Environmental Health Perspectives.

Grapes reduce heart failure associated with hypertension

A study appearing in the Journal of Nutritional Biochemistry demonstrates that grapes are able to reduce heart failure associated with chronic high blood pressure (hypertension) by increasing the activity of several genes responsible for antioxidant defense in the heart tissue. Grapes are a known natural source of antioxidants and other polyphenols, which researchers believe to be responsible for the beneficial effects observed with grape consumption.

Want to slow mental decay? Play a video game

Elderly people who played just ten hours of a game priming their mental processing speed and skills delayed declines by as many as seven years in a range of cognitive skills. The groups that played the game at least 10 hours, either at home or in a lab at the university, gained at least three years of cognitive improvement when tested after one year, according to a formula developed by the researchers. A group that got four additional hours of training with the game did even better, improving their cognitive abilities by four years, according to the study.

The study comes amidst a burst of research examining why, as we age, our minds gradually lose "executive function," generally considered mission control for critical mental activities, such as memory, attention, perception and problem solving. Studies show loss of executive function occurs as people reach middle age; other studies say our cognitive decline begins as soon as 28 years of age.

Eating omega 3s and avoiding meat, dairy linked to preserving memory

The largest study to date finds that eating foods that contain omega-3 fatty acids, found in fish, chicken and salad dressing and avoiding saturated fats, meat and dairy foods may be linked to preserving memory and thinking abilities. The research is published in the April 30, 2013, print issue of Neurology®, the medical journal of the American Academy of Neurology. The study found that in healthy people, those who more closely followed the Mediterranean diet were 19 percent less likely to develop problems with their thinking and memory skills.

New findings on tree nuts and health

Three new studies involving tree nuts (almonds, Brazil nuts, cashews, hazelnuts, macadamias, pecans, pine nuts, pistachios and walnuts) were presented at the Experimental Biology Meeting in Boston, MA. Tree nut consumption was associated with a better nutrient profile and diet quality; lower body weight and lower prevalence of metabolic syndrome; and a decrease in several cardiovascular risk factors compared to those seen among non-consumers.

High Heart Rate At Rest Signals Higher Risk Of Death Even In Fit Healthy People

A high heart rate (pulse) at rest is linked to a higher risk of death even in physically fit, healthy people, suggests research published online in the journal Heart. A resting heart rate - the number of heart beats per minute - is determined by an individual's level of physical fitness, circulating hormones, and the autonomic nervous system. A rate at rest of between 60 and 100 beats per minute is considered normal.

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Men who take statins are less likely to die from prostate cancer

Men with prostate cancer who take cholesterol-lowering drugs called statins are significantly less likely to die from their cancer than men who don’t take such medication, according to study led by researchers at Fred Hutchinson Cancer Research Center. The findings are published online today in The Prostate.

The study, led by Janet L. Stanford, Ph.D., co-director of the Prostate Cancer Research Program and a member of the Hutchinson Center’s Public Health Sciences Division, followed about 1,000 Seattle-area prostate cancer patients. Approximately 30 percent of the study participants reported using statin drugs to control their cholesterol. After a mean follow-up of almost eight years, the researchers found that the risk of death from prostate cancer among statin users was 1 percent as compared to 5 percent for nonusers.

“If the results of our study are validated in other patient cohorts with extended follow-up for cause-specific death, an intervention trial of statin drugs in prostate cancer patients may be justified,” Stanford said.

“While statin drugs are relatively well tolerated with a low frequency of serious side effects, they cannot be recommended for the prevention of prostate cancer-related death until a preventive effect on mortality from prostate cancer has been demonstrated in a large, randomized, placebo-controlled clinical trial,” said first author Milan S. Geybels, M.Sc., formerly a researcher in Stanford’s group who is now based at Maastricht University in The Netherlands.

The study is unique in that most prior research of the impact of statin use on prostate cancer outcomes has focused on biochemical recurrence – a rising PSA level – and not prostate cancer-specific mortality. “Very few studies of statin use in relation to death from prostate cancer have been conducted, possibly because such analyses require much longer follow-up for the assessment of this prostate cancer outcome,” Geybels said.

The potential biological explanation behind the association between statin use and decreased mortality from prostate cancer may be related to cholesterol- and non-cholesterol-mediated mechanisms.

• An example of the former: When cholesterol is incorporated into cell membranes, these “cholesterol-rich domains” play a key role in controlling pathways associated with survival of prostate cancer cells.
• An example of the latter: Statin drugs inhibit an essential precursor to cholesterol production called mevalonate. Lower levels of mevalonate may reduce the risk of fatal prostate cancer.

“Prostate cancer is an interesting disease for which secondary prevention, or preventing poor long-term patient outcomes, should be considered because it is the most common cancer among men in developed countries and the second leading cause of cancer-related deaths,” Geybels said. “While many prostate cancer patients have indolent, slow-growing tumors, others have aggressive tumors that may recur or progress to a life-threatening disease despite initial therapy with radiation or surgery. Therefore, any compound that could stop or slow the progression of prostate cancer would be beneficial,” he said.