Ground Floor Health

A new study published in the February issue of British Journal of Nutrition focused on determining the effect a foods glycemic index has on insulin and glucose in the blood. Previous belief was centered on the premise that those with blood sugar regulation dysfunction should avoid foods high on the glycemic index.

Based on this information, individuals with diabetes, type one and two, tailored their diets to avoid high glycemic foods. As well, those struggling with obesity or increased weight and heart disease were also counseled on glycemic index.

Foods that are high on the glycemic index include rice, bread, potatoes, and carrots. The investigators in this new study tested the hypothesis that the glycemic value of foods in not the only factor that determines its effect on insulin and glucose.

They studied 813 adults over a period of five years. They took into account the different food choices each person made as well as what was paired with foods, timing, cooking method and the individual hormone profile.

What they concluded after the study period of five years was that in these particular individuals the foods independent value on the glycemic index scale did not affect their blood glucose and insulin levels alone. Instead, they concluded that several factors such as prior disease, timing, cooking method, and makeup of other foods eaten at same time influence the effect on insulin and glucose metabolism. As well, the individual hormone production can affect the way the body responds to a food high on the glycemic index scale.

This information contradicts most previous studies. More follow up is needed with a larger study population. If the results can be replicated, the significance will affect those who have been diagnosed with obesity, diabetes and heart disease.

Currently the American Diabetic and American Dietetic Associations recommend using the glycemic index as a reference for safe and healthy food choices.

Three out of five diabetics are deficient in Vitamin D. This fact carries with it serious consequences if not adequately addressed or diagnosed.

Vitamin D is a steroid nutrient that is involved in calcium metabolism. Children deficiency Vitamin D can grow weak bones prone to breakage. Adults who are deficient in Vitamin D can suffer from mineral loss in the larger bones, making them more prone to fractures and breakage when elderly. As well, osteoporosis can develop in those deficient in Vitamin D.

An Italian study published in the March issue of Diabetes Care measured vitamin D levels in over 900 adults with diabetes and matched controls. They found that 61% of those in the Diabetes group had low vitamin D levels, while only 43% of the participants in the control group had low levels of Vitamin D.

Several factors were found to increase the likelihood of Vitamin D deficiency in the diabetic group. Women were more likely to be lacking, as were those with poor blood sugar control, on insulin therapy, and those taking anti-lipid medications for high blood pressure.

They also measured the incidence of cardiovascular disease in the diabetic group. A total of 31% of diabetic participants also had heart disease. In prior studies heart disease has been strongly associated with a deficiency in Vitamin D.

With all this information in hand, researchers from Italy recommended routing screening for Vitamin D levels in patients diagnosed with Diabetes, type one or two. They also recommend the need for supplementation to protect against damage to bones and increased risk for heart disease.

High intake of Omega 3 fatty acids is proven to decrease the risk of developing heart disease, including congestive heart failure, heart attack, and stroke. Fish oil is one source of Omega 3 fatty acids, as is regular consumption of fish. To date there have been no studies relating the consumption of fish and congestive heart failure.

The Journal of the American College of Cardiology published a study in June of 2005 that compared the dietary intake of fish with the incidence of congestive heart failure (CHF). The study was conducted over 12 years with complete follow-up.

A total of 4,738 adults over the age of 65 who were free of congestive heart failure at time of enrollment completed the study. Fish intake from dietary intake was determined by self-report on food questionnaires over the 12 years.

At completion of the study a total of 955 participants developed CHF. The researchers found that dietary intake of fish was inversely associated with incidence of CHF, with the exception of fish that was fried. Fish that was steamed, broiled, grilled, or cured had favorable effects on the risk of developing CHF.

Results showed that those participants who had an average intake of fish 1-2 times per week had a 20% lower risk of developing CHF compared to individuals who only had fish once a month or less. Those with a higher intake of 3-4 times per week had a 31% reduction in risk, and fish intake five or more times a week was associated with a 32% decrease in risk of developing CHF.

In conclusion, weekly consumption of fish is associated with a 20% reduction in risk for developing congestive heart failure. This research supports previous evidence that high intake of omega 3 fatty acids is associated with a decrease risk of developing congestive heart failure.

Science has recognized the value of the mind body connection in healing. Recently more studies have focused on the value in relation to the aging process. As humans reach advanced age, many of the daily functions we take for granted begin to decline. This includes physical ability and cognitive function.

Researchers at Oregon Health Sciences University (OHSU) explored the mind body connection in senior citizens. They wanted to determine if the practice of yoga, which combines physical activity with meditation, could affect cognitive function.

Their objective was to measure the effect that a daily Hatha yoga practice on cognitive decline, fatigue, mood, and quality of life. Physical ability was also assessed. Over 135 men and women age 65-85 were randomized to one of three groups: Hatha yoga, walking, or on a stand-by list (no activity). The study ran 6 months.

Results were determined by using a battery of tests covering cognitive function, alertness, and attention, quality of life, mood states, fatigue level, as well as a EEG and physical exam.

They found that members in the yoga group had increased quality of life and increased physical ability after the 6-month treatment period. There was no significant effect on cognitive function compared to the other two groups from doing yoga for 6 months. Energy was reported as increased by members in the yoga group compared to no activity.

The study does not show a direct effect of yoga practice on cognitive function. However, one cannot dismiss the indirect influence that quality of life and increased physical ability may have on cognitive function in the elderly.