Archiv der Kategorie: food

Haben Nitrosamine etwas zu tun mit Alzheimer, Parkinson und Diabetes?

Die Aerztin Suzanne de la Monte postuliert einen Zusammenhang zwischen dem Einsatz von Nitrat in der Landwirtschaft und Nitrit als Konservierungsmittel für u.a. Fleischprodukte und der wachsenden Zahl von Alzheimer-, Parkinson- und Diabetesfällen:

Led by Suzanne de la Monte, MD, MPH, of Rhode Island Hospital, researchers studied the trends in mortality rates due to diseases that are associated with aging, such as diabetes, Alzheimer’s, Parkinson’s, diabetes and cerebrovascular disease, as well as HIV. They found strong parallels between age adjusted increases in death rate from Alzheimer’s, Parkinson’s, and diabetes and the progressive increases in human exposure to nitrates, nitrites and nitrosamines through processed and preserved foods as well as fertilizers. Other diseases including HIV-AIDS, cerebrovascular disease, and leukemia did not exhibit those trends. De la Monte and the authors propose that the increase in exposure plays a critical role in the cause, development and effects of the pandemic of these insulin-resistant diseases.

De la Monte, who is also a professor of pathology and lab medicine at The Warren Alpert Medical School of Brown University, says, „We have become a ’nitrosamine generation.‘ In essence, we have moved to a diet that is rich in amines and nitrates, which lead to increased nitrosamine production. We receive increased exposure through the abundant use of nitrate-containing fertilizers for agriculture.“ She continues, „Not only do we consume them in processed foods, but they get into our food supply by leeching from the soil and contaminating water supplies used for crop irrigation, food processing and drinking.“

Ihr Artikel (das ist der Medientext dazu) erschien in der Zeitschrift Journal of Alzheimer’s disease


Der neurologische Grund für die Siesta

AlphaGalileo meldet

The Spaniards may have been right all along – a siesta after a hearty lunch is natural, new research suggests. Sientists at The University of Manchester have for the first time uncovered how brain cells or ‘neurons’ that keep us alert become turned off after we eat. The findings – published in the scientific journal Neuron this week – have implications for treating obesity and eating disorders as well as understanding levels of consciousness. “It has been known for a while that people and animals can become sleepy and less active after a meal, but brain signals responsible for this were poorly understood,” said Dr Denis Burdakov, the lead researcher based in Manchester’s Faculty of Life Sciences.

Siesta für alle!

Omega-3-Fettsäuren: positive Wirkung unklar

Eine Literaturstudie, publiziert im aktuellen BMJ, kommt zum Schluss, dass die gesundheitsfördernde Wirkung von Omega-3-Fettsäuren sich nicht hart belegen lässt. Das dazugehörende Communiqué meint:

A study published online by the BMJ today doesn't find evidence of a clear benefit of omega 3 fats on health. These findings do not rule out an important effect of omega 3 fats, but suggest that the evidence should be reviewed regularly, say the researchers. Consumption of long chain omega 3 fatty acids, found in oily fish and fish oils, and a shorter chain omega 3, found in some plant oils, is thought to protect against heart disease. UK guidelines encourage the general public to eat more oily fish, and higher amounts are advised after a heart attack. Researchers analysed 89 studies (48 randomised controlled trials and 41 cohort studies) to assess the health effects of long and short chain omega 3 fats on total mortality, cardiovascular events, cancer, and strokes. (…) Pooling the results showed no strong evidence that omega 3 fats have an effect on total mortality or combined cardiovascular events. The few studies at low risk of bias were more consistent, but they also showed no effect of omega 3 on total mortality or cardiovascular events. (…) They therefore conclude that it is not clear whether long chain or short chain omega 3 fats (together or separately) reduce or increase total mortality, cardiovascular events, cancer, or strokes.

Kiffen hilft vergessen, …

… wenn man’s positiv sehen will. Diese Meldung macht heute die Runde:

Memory, speed of thinking and other cognitive abilities get worse over time with marijuana use, according to a new study published in the March 14, 2006, issue of Neurology, the scientific journal of the American Academy of Neurology.
The study found that frequent marijuana users performed worse than non-users on tests of cognitive abilities, including divided attention (ability to pay attention to more than one stimulus at a time) and verbal fluency (number of words generated within a time limit). Those who had used marijuana for 10 years or more had more problems with their thinking abilities than those who had used marijuana for five to 10 years. All of the marijuana users were heavy users, which was defined as smoking four or more joints per week.
„We found that the longer people used marijuana, the more deterioration they had in these cognitive abilities, especially in the ability to learn and remember new information,“ said study author Lambros Messinis, PhD, of the Department of Neurology of the University Hospital of Patras in Patras, Greece. „In several areas, their abilities were significant enough to be considered impaired, with more impairment in the longer-term users than the shorter-term users.“ (…) In a test where participants needed to remember a list of words that had been read to them earlier, the non-users remembered an average of 12 out of 15 words, the shorter-term users remembered an average of nine words and the long-term users remembered an average of seven words.

Vogeleier und Orcas voller Oekotoxine

Das Norwegische Polarinstitut teilt mit: Eine Langzeitstudie zeigt einen steten Anstieg der Werte für Flammhemmer in den Eiern von arktischen Vögeln. Und: Norwegische Orcas sind die giftigsten Tiere im europäischen Arktisbereich; in ihrem Fett akumulieren sich die Gifte aus den Heringen, die sie verspeisen, welche sich ihrerseits vergiftet haben in den Abwässern von Industrieanlagen.

Ciba, Hitler, Sandoz, LSD, Glycoramin

1924 entwickelt Ciba Coramin und verkauft es als Kreislaufstimulans. 1938 versucht Albert Hofmann, das Ciba-Erfolgsprodukt Coramin (Nikotinsäure Diäthylamid) nachzubauen für seinen Arbeitgeber Sandoz unter Verwendung von Lysergsäure und stösst dabei auf das Lysergsäurediäthylamid, besser bekannt als LSD. Coramin verkauft sich gut und ist weitherum bekannt; sogar Hitlers Leibarzt Theodor Morell verschreibt es seinem Klienten. Gute 6 Jahrzehnte später ist Coramin, a.k.a. Nikethamid, immer noch in Gebrauch: 125 mg davon sind in Glycoramin zu finden, welches zu Beginn des 21. Jahrhunderts rückläufige Umsatzzahlen aufweist, weshalb Novartis 2006 das Produkt neu positionieren will, was aber etwas schräg rauskommt

Impfstoff gegen Vogelgrippevirus H5N1 für Hühner und Mäuse

(eurekalert) University of Pittsburgh researchers announced they have genetically engineered an avian flu vaccine from the critical components of the deadly H5N1 virus that completely protected mice and chickens from infection. Avian flu has devastated bird populations in Southeast Asia and Europe and so far has killed more than 80 people. Because this vaccine contains a live virus, it may be more immune-activating than avian flu vaccines prepared by traditional methods, say the researchers. Furthermore, because it is grown in cells, it can be produced much more quickly than traditional vaccines, making it an extremely attractive candidate for preventing the spread of the virus in domestic livestock populations and, potentially, in humans, according to the study, published in the Feb 15 issue of the Journal of Virology and made available early online. (…) Interestingly, all of the chickens that were immunized subcutaneously survived exposure to H5N1, developed strong HA-specific antibody responses and showed no clinical signs of disease. In contrast, half of the chickens immunized intranasally died and half survived. All of the chickens immunized with the empty vector (intranasally and subcutaneously) died within two days of H5N1 exposure. The researchers are still not yet sure why the subcutaneous delivery is more effective than the intranasal delivery of the vaccine, but they suggested it may be because the adenovirus vector they used has limited infectivity via the nose and respiratory tract.