Ultraprocessed foods raise dementia risk
Eating a diet full of ultraprocessed foods has been linked to several health issues, but a new study from Harvard T.H. Chan School of Public Health points to an increased risk of dementia as well.
Researchers examined more than 5,300 participants’ diets and found those who ate the most ultraprocessed foods raised their risk of dementia by 58% when compared to those who ate the least amount of processed foods daily.
They noted that even consuming a modern amount of processed foods can carry a cognitive health risk. Ultraprocessed foods studied that carried the highest risk for impairment include processed meats such as bacon.
Source: American Journal of Public Health
Reverse aging with diet changes
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New research shows what you eat can reduce your biological age in just a few weeks.
Researchers at the University of Sydney found that those who eat diets full of complex carbs and fiber and low in processed foods and animal fats can improve their biological age by four weeks. Recommended foods include whole grains, fruits and vegetables and legumes.
Researchers looked at data from 104 adults in their late 60s and early 70s who were eating one of four diet plans: Omnivorous high-fat, omnivorous high-carbohydrate, semi-vegetarian high-fat and semi-vegetarian high-carb. Those eating the omnivorous high-carb diet saw biological age drop significantly, they said.
While everyone ages, biological age refers to the body’s cellular and molecular health. Researchers typically look at markers such as cholesterol and blood pressure to determine a person’s biological age.
Source: Aging Cell
More shoppers checking food labels
Checking food labels has always been good advice, but research shows this action is playing a bigger role in purchases.
A new report by the International Food Information Council shows consumers are scanning labels for bits of information that can help them make better nutritional decisions. The report shows that 45% of people look at calories, while 44% take a closer look at total sugars. Even 42% are checking out protein amounts. The report also revealed that 40% of shoppers would like to labels advise what they should eat more and less of.
Source: International Food Information Council
4 risk factors for heart attacks, strokes
Researchers examining health data from 9 million adults in South Korea and the U.S. have found that the overwhelming majority of those who develop heart disease have at least one of four major risk factors: High blood pressure, high cholesterol, high blood sugar levels or tobacco use.
Of these, high blood pressure was the most common risk, with more than 93% of those who had experienced a heart attack, stroke or heart failure also experiencing hypertension before the medical event.
Source: Journal of the American College of Cardiology
Boost those beneficial flavanols
While research has linked consuming flavanols to preventing heart disease, a new study shows most people don’t get enough to benefit.
Flavanol compounds are found in several fruits and vegetables and can help lower heart disease and cognitive decline risks, studies show. To gain some of these benefits, individuals should eat between 400 to 600 milligrams a day, the American Academy of Nutrition and Dietetics shows.
However, a recent study by researchers at Harvard Medical School, the University of California Davis, the University of Reading in England and Mars Inc. found that only about a quarter of those who ate at least two servings of fruit and three servings of vegetables were getting 500 milligrams of flavanols.
Researchers note this is where choices play a more important role and recommended for individuals add blackberries, apples and even green tea to daily meals to help reach flavanol goals.
Source: Food and Function journal
