Herewith another entry in our arsenal against that destroyer of lives – Alzheimer’s Disease, from the Tufts Health & Nutrition Letter.
Alzheimer’s disease accounts for 60 to 80 percent of the loss of memory and other cognitive abilities collectively known as dementia. There is no known food or diet that can prevent or cure Alzheimer’s dementia, but diet may help delay onset and slow progression.
What sets Alzheimer’s apart from other forms of dementia is the excessive buildup of beta-amyloid protein fragments into plaques, as well as defective tau proteins that form tangles in the brain. These changes lead to the death of the nerve cells responsible for everything from memory to movement. There are currently no known dietary factors that can impact the formation of these plaques and tangles, but diet may act in other ways to influence Alzheimer’s and other forms of dementia.
Being a senior citizen I have to admit that I fall prey to accepting the cliche that you youngsters don’t have any physical problems. However, this item from Johns-Hopkins says otherwise.
Younger women are having more heart attacks, says a recent study. Researchers were surprised to find that while the heart attack rate has decreased among older adults, it’s risen among those ages 35-54, especially women. The Atherosclerosis Risk in Communities study reviewed more than 28,000 hospitalizations for heart attacks in four cities.
“This observational study found a trend in young women,” says Virginia Colliver, M.D., cardiologist with Johns Hopkins Community Physicians-Heart Care in Bethesda, Maryland. “But the research doesn’t provide insight into why the uptick in heart attacks is happening to younger people. I suspect it has to do with more people having risk factors for heart disease at an earlier age.”
Heart Attack Risk Factors for Women
There are several factors that increase your chance of developing heart disease. Almost 50% of all Americans have at least one of three major risk factors for the condition: Continue reading
Nicola McKeown, PhD, associate professor at the Friedman School, answers: “Beans (and other foods high in viscous soluble fiber, such as apples and barley) can be helpful for lowering blood cholesterol levels. This type of fiber thickens and forms a gel-like substance in the digestive tract. The gel traps bile acids which are needed for the digestion and absorption of fats and fat-soluble vitamins in the small intestine. The trapped bile acids are eliminated from our bodies via our feces. Once bile acids are excreted, this signals our liver to make more bile acids, which requires cholesterol, thus leaving less circulating cholesterol available to be incorporated into unhealthy low-density lipoproteins (LDL cholesterol).
“In addition to beans, many plant foods are good sources of soluble fibers, including apples, pears, plums, and citrus fruits, oats and oat-based products, barley, shitake mushrooms, and seaweed. Another viscous soluble fiber, psyllium is added to various foods such as ready-to-eat cereals and is also available in concentrated form as an isolated fiber in over-the-counter products such as Metamucil (which should only be taken under the direction of your physician). A diet rich in a variety of beans, nuts, seeds, fruits, vegetables, and whole grains will deliver a wide array of cholesterol-lowering soluble fibers.”