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lacto bacto
menu
are you getting enough magnesium?
baby teethers found to contain bpa and other endocrine disruptors
a daily handful of nuts keeps the doctor away?
quitting smoking even later in life reduces risk of death
acetaminophen is a common cause of liver injury and liver failure
is autism spectrum disorder linked to pregnancy flu shots or the flu?
poor diets may lead to vitamin c deficiency
is garlic the source of beneficial lactobacillus sakei in kimchi?
high fiber diet protects the colon’s mucus layer
vitamin d and autism spectrum disorder?
H2
health, microbes, and more
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post navigation
categories
archives
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strong
 magnesium
a diet rich in magnesium is associated with a reduced risk of stroke, heart failure, diabetes, and death ("all cause mortality").
especially good sources of magnesium are green leafy vegetables, legumes (beans), nuts, seeds, chocolate, and whole grains.
dietary magnesium associated with reduced risk of heart disease, stroke and diabetes
a diet rich in magnesium may reduce the risk of diseases including coronary heart disease, stroke and type-2 diabetes
found that people in the highest category of dietary magnesium consumption had a 10% lower risk of coronary heart disease, 12% lower risk of stroke and a 26% lower risk of type-2 diabetes compared to those in the lowest category
reduce risk of stroke by 7% and type-2 diabetes by 19%
diet is the main source of magnesium as the element can be found in foods such as spices, nuts, beans, cocoa, whole grains and green leafy vegetables.
dietary magnesium intake and the risk of cardiovascular disease, type 2 diabetes, and all-cause mortality: a dose–response meta-analysis of prospective cohort studies
increasing dietary magnesium intake is associated with a reduced risk of stroke, heart failure, diabetes, and all-cause mortality, but not chd [coronary heart disease] or total cvd [cardiovascular disease]
magnesium is essential to all living organisms, as it controls the function of many crucial enzymes
every baby teether
parabens, bisphenols (including bpa or bisphenol a), and other endocrine disrupting chemicals
labeled “bpa-free
results showed that the labels were misleading, because in this study bpa migrated (leached out) from all the teethers
endocrine disrupting chemicals
linked to a wide assortment of health problems
what should be done?
baby teethers soothe, but many contain low levels of bpa
bisphenol-a (bpa), parabens and antimicrobials are widely used in personal care products and plastics
all tested plastic teethers contained bpa and other endocrine-disruptors that leached at low levels
endocrine-disrupting compounds (edcs)
include bpa, parabens and antimicrobials -- can potentially interfere with hormones and have harmful developmental, reproductive and neurological effects.
although most of the products were labeled bpa-free or non-toxic, all of them contained bpa
detected a range of different parabens and the antimicrobials triclosan and triclocarban in most of the teethers
current regulations do not account for the accumulation of multiple edcs
not all chemicals measured in the study are regulated
eating a daily handful of nuts
lower risk of heart disease, cancer, stroke, premature death, and death from respiratory disease, type 2 diabetes, and infectious disease
bottom line
a large analysis of current research shows that people who eat at least 20g of nuts a day have a lower risk of heart disease, cancer and other diseases. 
20g a day
equivalent to a handful
the researchers found that nut consumption was associated with a reduction in disease risk across most of them.
the study included all kinds of tree nuts, such as hazel nuts and walnuts, and also peanuts -- which are actually legumes.
nuts and peanuts are high in fibre, magnesium, and polyunsaturated fats
some nuts, particularly walnuts and pecan nuts are also high in antioxidants
nuts are quite high in fat, they are also high in fibre and protein
 tobacco use is a leading cause of cancer and early death in the u.s. and throughout the world.
quitting smoking at any time in life (even as late as the 60s)
reduces the risk of death
current smokers were more than three times more likely to die than people who had never smoked
quitting smoking at any age was associated with a lower risk of death
bottom line
quitting smoking at any age reduces the risk of death after 70
tobacco use continues to be a major cause of cancer and premature death
people aged 70 or older currently smoking were more than three times more likely to die than never-smokers, while former smokers were less likely to die the sooner they quit
while 12.1% of the never smokers died, 16.2%, 19.7%, 23.9%, and 27.9% of former smokers who quit between ages 30-39, 40-49, 50-59, and 60-69 years died, respectively. current smokers fared the worst, with 33.1% dying
the importance of youth and early-adult smoking on lifetime mortality risk, even among people who live to age 70 years
former smokers were at substantially reduced risk of mortality after age 70 years relative to current smokers, even those who quit in their 60s
large assortment of medications (both prescription and non-prescription
liver injury
drug-induced liver injury
dili
acetaminophen is the main cause of drug induced liver injury and liver failure in the u.s.
acetaminophen, supplements and other medications may trigger drug-induced liver injury
more than 1,000 medications, with acetaminophen being the most common, have been associated with drug-induced liver injury (dili). 
affects an estimated fewer than 10 people in every 10,000 exposed persons
the liver helps remove toxins
especially vulnerable to injury from either short-term intake above recommended levels or long-term usage that allows toxins to build up
patients with mild and moderate signs and symptoms may recover normal liver function
other patients may experience more severe damage, progressing to acute liver failure
about 46 percent of persons with acute liver failure in the united states have liver
damage
associated with acetaminophen
the most common cause of dili.
acetaminophen
why some children develop autism
autism spectrum disorder (asd)
pregnant woman's infections and fever during pregnancy and risk of asd in the baby
so it has been unclear whether a flu (influenza) infection or flu vaccination during pregnancy is linked to autism spectrum disorder or not. is there a link or not?
why are pregnant women encouraged to get a flu shot (flu vaccine)?
found no association between autism spectrum disorder (asd) risk and flu (influenza) infection during pregnancy or flu (influenza) vaccination during the second to third trimester of pregnancy
bottom line
no association between mother's flu in pregnancy, increased child autism risk
no association between a mother having an influenza infection anytime during pregnancy and an increased risk of autism spectrum disorders (asds) in children
no association between increased risk of asd and influenza vaccination during the second and third trimesters of pregnancy
suggestion of increased risk of asd with maternal vaccination in the first trimester but the authors explain the finding was likely due to chance
 
scurvy
vitamin c.
vitamin c deficiency
treatment of scurvy is by taking vitamin c supplements 
vitamin c deficiency can be easily prevented by a diet that includes fruits and vegetables.
good sources of vitamin c include:
poor diet sees scurvy reappear in australia
scurvy
caused by vitamin c deficiency, the condition used to be a common—and often fatal—curse among seafarers who went months without fresh fruit and vegetables
once barely heard of in developed countries, reports suggest the problem is also on the rise in britain, while a medical journal this year detailed the case of a baby developing scurvy in spain
scurvy had reappeared in australia because of poor dietary habits.
all cured by a simple course of vitamin c.
lack of vitamin c
defective formation of collagen and connective tissues, and cause bruising, bleeding gums, blood spots in the skin, joint pain and impaired wound healing
patients could be overweight or obese and still have the condition
human bodies cannot synthesise vitamin c, so we must eat foods containing it
 
lactobacillus sakei
treatment for both chronic and acute sinusitis
kimchi
why is
 
l. sakei
 
found in some kimchi, but not all?
which vegetable or spice is needed or important for encouraging
 
l. sakei
 
growth?
garlic
 
as fermentation progresses, the bacterial species composition in the kimchi changes
microbes at work in your kimchi
cabbage
ginger, onion, garlic, and chili pepper are commonly used
then where do the fermentation microbes come from?
kimchi microbiome
lactic acid bacteria (lab) of the genus leuconostoc, lactobacillus, and weissella
kimchi relies on the native microbes of the ingredients. that is, the microbes naturally found on the ingredients
lactic acid bacteria was found in high abundance in the garlic samples
source tracking and succession of kimchi lactic acid bacteria during fermentation.
lactic acid bacteria (lab) 
lab were found to be highly abundant in all
 
garlic
 
samples, suggesting that garlic may be a major lab source for kimchi fermentation.
lab communities in initial kimchi were similar to the combined lab communities of individual raw materials, suggesting that kimchi lab were derived from their raw materials
species in the genera leuconostoc, lactobacillus, and weissella were key players in kimchi fermentation
although w. koreensis, leu. mesenteroides, and
 
lb. sakei
 
were not detected in the raw materials of kimchi samples d and e (indicating their very low abundances in raw materials), they were found to be predominant during the late fermentation period
 
when gut microbes are deprived of dietary fiber (their food) they start to eat the natural layer of mucus that lines the colon.
when the microbes in the gut don't get enough dietary fiber from plants (such as whole grains, fruits, vegetables, seeds, nuts), then the microbes feed on the colon's mucus layer , which results in inflammation and makes the colon more vulnerable to pathogenic (disease causing) microbes
prebiotics
also resulted in thinning of the colon's mucus layer - they did not properly feed the gut microbes
high-fiber diet keeps gut microbes from eating colon's lining, protects against infection
what happens when microbes inside the digestive system don't get the natural fiber that they rely on for food. starved, they begin to munch on the natural layer of mucus that lines the gut, eroding it to the point where dangerous invading bacteria can infect the colon wall
role of fiber in a normal diet
lesson we're learning from studying the interaction of fiber, gut microbes and the intestinal barrier system is that if you don't feed them, they can eat you,
the result: the mucus layer stayed thick, and the infection didn't take full hold, in mice that received a diet that was about 15 percent fiber from minimally processed grains and plants
a diet with no fiber in it , even for a few days, some of the microbes in their guts began to munch on the mucus
diet that was rich in prebiotic fiber
this diet resulted in the same erosion of the mucus layer as observed in the lack of fiber.
the mix of bacteria changed depending on what the mice were being fed, even day by day
the four bacteria strains that flourished most in low-fiber and no-fiber conditions were the only ones that make enzymes that are capable of breaking down the long molecules called glycoproteins that make up the mucus layer
images of the mucus layer, and the "goblet" cells of the colon wall that produce the mucus constantly, showed the layer was thinner the less fiber the mice received
when the researchers infected the mice with citrobacter rodentium - the e. coli-like bacteria - they observed that these dangerous bacteria flourished more in the guts of mice fed a fiber-free diet
improvement in autistic behaviors in children
autism spectrum disorder (asd)
vitamin d
vitamin d supplements may benefit children with autism spectrum disorder
studies have shown an association between the risk of autism spectrum disorder and vitamin d insufficiency
autism spectrum disorder
"autism symptoms -- such as hyperactivity, social withdrawal, and others -- improved significantly following vitamin d3 supplementation but not after receiving placebo
randomized controlled trial of vitamin d supplementation in children with autism spectrum disorder
autism spectrum disorder (asd)
it has been previously reported that there is vitamin d deficiency in autistic children;
the aim of this study was to assess the effects of vitamin d supplementation on the core symptoms of autism in children
asd patients were randomized to receive vitamin d3 or placebo for 4 months.
the daily doses used in the therapy group was 300 iu vitamin d3/kg/day, not to exceed 5,000 iu/day
the autism symptoms of the children improved significantly, following 4-month vitamin d3 supplementation, but not in the placebo group.
vitamin d
role in brain homeostasis and development, such as neuronal differentiation, neuronal migration and growth, neurotransmission, and synaptic function
in this study, vitamin d supplementation revealed significant effects on the core manifestations of asd
the parents of the children in group i rated significant improvement in irritability, hyperactivity, social withdrawal, stereotypic behavior, and inappropriate speech
serum levels of 25 (oh)d in participants with asd were significantly lower than those in controls. they concluded that low vitamin d might serve as a risk factor for autism spectrum disorder
the asd group showed a significantly lower level of serum 25 (oh)d compared with the control group
highly significant inverse correlations between serum 25 (oh)d levels and autism rating scales
high daily doses of vitamin d (300 iu/kg/day) was performed.
80.7% of the children with asd had significantly improved outcome
b
 magnesium
a diet rich in magnesium is associated with a reduced risk of stroke, heart failure, diabetes, and death ("all cause mortality").
especially good sources of magnesium are green leafy vegetables, legumes (beans), nuts, seeds, chocolate, and whole grains.
dietary magnesium associated with reduced risk of heart disease, stroke and diabetes
a diet rich in magnesium may reduce the risk of diseases including coronary heart disease, stroke and type-2 diabetes
found that people in the highest category of dietary magnesium consumption had a 10% lower risk of coronary heart disease, 12% lower risk of stroke and a 26% lower risk of type-2 diabetes compared to those in the lowest category
reduce risk of stroke by 7% and type-2 diabetes by 19%
diet is the main source of magnesium as the element can be found in foods such as spices, nuts, beans, cocoa, whole grains and green leafy vegetables.
dietary magnesium intake and the risk of cardiovascular disease, type 2 diabetes, and all-cause mortality: a dose–response meta-analysis of prospective cohort studies
increasing dietary magnesium intake is associated with a reduced risk of stroke, heart failure, diabetes, and all-cause mortality, but not chd [coronary heart disease] or total cvd [cardiovascular disease]
magnesium is essential to all living organisms, as it controls the function of many crucial enzymes
every baby teether
parabens, bisphenols (including bpa or bisphenol a), and other endocrine disrupting chemicals
labeled “bpa-free
results showed that the labels were misleading, because in this study bpa migrated (leached out) from all the teethers
endocrine disrupting chemicals
linked to a wide assortment of health problems
what should be done?
baby teethers soothe, but many contain low levels of bpa
bisphenol-a (bpa), parabens and antimicrobials are widely used in personal care products and plastics
all tested plastic teethers contained bpa and other endocrine-disruptors that leached at low levels
endocrine-disrupting compounds (edcs)
include bpa, parabens and antimicrobials -- can potentially interfere with hormones and have harmful developmental, reproductive and neurological effects.
although most of the products were labeled bpa-free or non-toxic, all of them contained bpa
detected a range of different parabens and the antimicrobials triclosan and triclocarban in most of the teethers
current regulations do not account for the accumulation of multiple edcs
not all chemicals measured in the study are regulated
eating a daily handful of nuts
lower risk of heart disease, cancer, stroke, premature death, and death from respiratory disease, type 2 diabetes, and infectious disease
bottom line
a large analysis of current research shows that people who eat at least 20g of nuts a day have a lower risk of heart disease, cancer and other diseases. 
20g a day
equivalent to a handful
the researchers found that nut consumption was associated with a reduction in disease risk across most of them.
the study included all kinds of tree nuts, such as hazel nuts and walnuts, and also peanuts -- which are actually legumes.
nuts and peanuts are high in fibre, magnesium, and polyunsaturated fats
some nuts, particularly walnuts and pecan nuts are also high in antioxidants
nuts are quite high in fat, they are also high in fibre and protein
 tobacco use is a leading cause of cancer and early death in the u.s. and throughout the world.
quitting smoking at any time in life (even as late as the 60s)
reduces the risk of death
current smokers were more than three times more likely to die than people who had never smoked
quitting smoking at any age was associated with a lower risk of death
bottom line
quitting smoking at any age reduces the risk of death after 70
tobacco use continues to be a major cause of cancer and premature death
people aged 70 or older currently smoking were more than three times more likely to die than never-smokers, while former smokers were less likely to die the sooner they quit
while 12.1% of the never smokers died, 16.2%, 19.7%, 23.9%, and 27.9% of former smokers who quit between ages 30-39, 40-49, 50-59, and 60-69 years died, respectively. current smokers fared the worst, with 33.1% dying
the importance of youth and early-adult smoking on lifetime mortality risk, even among people who live to age 70 years
former smokers were at substantially reduced risk of mortality after age 70 years relative to current smokers, even those who quit in their 60s
large assortment of medications (both prescription and non-prescription
liver injury
drug-induced liver injury
dili
acetaminophen is the main cause of drug induced liver injury and liver failure in the u.s.
acetaminophen, supplements and other medications may trigger drug-induced liver injury
more than 1,000 medications, with acetaminophen being the most common, have been associated with drug-induced liver injury (dili). 
affects an estimated fewer than 10 people in every 10,000 exposed persons
the liver helps remove toxins
especially vulnerable to injury from either short-term intake above recommended levels or long-term usage that allows toxins to build up
patients with mild and moderate signs and symptoms may recover normal liver function
other patients may experience more severe damage, progressing to acute liver failure
about 46 percent of persons with acute liver failure in the united states have liver
damage
associated with acetaminophen
the most common cause of dili.
acetaminophen
why some children develop autism
autism spectrum disorder (asd)
pregnant woman's infections and fever during pregnancy and risk of asd in the baby
so it has been unclear whether a flu (influenza) infection or flu vaccination during pregnancy is linked to autism spectrum disorder or not. is there a link or not?
why are pregnant women encouraged to get a flu shot (flu vaccine)?
found no association between autism spectrum disorder (asd) risk and flu (influenza) infection during pregnancy or flu (influenza) vaccination during the second to third trimester of pregnancy
bottom line
no association between mother's flu in pregnancy, increased child autism risk
no association between a mother having an influenza infection anytime during pregnancy and an increased risk of autism spectrum disorders (asds) in children
no association between increased risk of asd and influenza vaccination during the second and third trimesters of pregnancy
suggestion of increased risk of asd with maternal vaccination in the first trimester but the authors explain the finding was likely due to chance
 
scurvy
vitamin c.
vitamin c deficiency
treatment of scurvy is by taking vitamin c supplements 
vitamin c deficiency can be easily prevented by a diet that includes fruits and vegetables.
good sources of vitamin c include:
poor diet sees scurvy reappear in australia
scurvy
caused by vitamin c deficiency, the condition used to be a common—and often fatal—curse among seafarers who went months without fresh fruit and vegetables
once barely heard of in developed countries, reports suggest the problem is also on the rise in britain, while a medical journal this year detailed the case of a baby developing scurvy in spain
scurvy had reappeared in australia because of poor dietary habits.
all cured by a simple course of vitamin c.
lack of vitamin c
defective formation of collagen and connective tissues, and cause bruising, bleeding gums, blood spots in the skin, joint pain and impaired wound healing
patients could be overweight or obese and still have the condition
human bodies cannot synthesise vitamin c, so we must eat foods containing it
 
lactobacillus sakei
treatment for both chronic and acute sinusitis
kimchi
why is
 
l. sakei
 
found in some kimchi, but not all?
which vegetable or spice is needed or important for encouraging
 
l. sakei
 
growth?
garlic
 
as fermentation progresses, the bacterial species composition in the kimchi changes
microbes at work in your kimchi
cabbage
ginger, onion, garlic, and chili pepper are commonly used
then where do the fermentation microbes come from?
kimchi microbiome
lactic acid bacteria (lab) of the genus leuconostoc, lactobacillus, and weissella
kimchi relies on the native microbes of the ingredients. that is, the microbes naturally found on the ingredients
lactic acid bacteria was found in high abundance in the garlic samples
source tracking and succession of kimchi lactic acid bacteria during fermentation.
lactic acid bacteria (lab) 
lab were found to be highly abundant in all
 
garlic
 
samples, suggesting that garlic may be a major lab source for kimchi fermentation.
lab communities in initial kimchi were similar to the combined lab communities of individual raw materials, suggesting that kimchi lab were derived from their raw materials
species in the genera leuconostoc, lactobacillus, and weissella were key players in kimchi fermentation
although w. koreensis, leu. mesenteroides, and
 
lb. sakei
 
were not detected in the raw materials of kimchi samples d and e (indicating their very low abundances in raw materials), they were found to be predominant during the late fermentation period
 
when gut microbes are deprived of dietary fiber (their food) they start to eat the natural layer of mucus that lines the colon.
when the microbes in the gut don't get enough dietary fiber from plants (such as whole grains, fruits, vegetables, seeds, nuts), then the microbes feed on the colon's mucus layer , which results in inflammation and makes the colon more vulnerable to pathogenic (disease causing) microbes
prebiotics
also resulted in thinning of the colon's mucus layer - they did not properly feed the gut microbes
high-fiber diet keeps gut microbes from eating colon's lining, protects against infection
what happens when microbes inside the digestive system don't get the natural fiber that they rely on for food. starved, they begin to munch on the natural layer of mucus that lines the gut, eroding it to the point where dangerous invading bacteria can infect the colon wall
role of fiber in a normal diet
lesson we're learning from studying the interaction of fiber, gut microbes and the intestinal barrier system is that if you don't feed them, they can eat you,
the result: the mucus layer stayed thick, and the infection didn't take full hold, in mice that received a diet that was about 15 percent fiber from minimally processed grains and plants
a diet with no fiber in it , even for a few days, some of the microbes in their guts began to munch on the mucus
diet that was rich in prebiotic fiber
this diet resulted in the same erosion of the mucus layer as observed in the lack of fiber.
the mix of bacteria changed depending on what the mice were being fed, even day by day
the four bacteria strains that flourished most in low-fiber and no-fiber conditions were the only ones that make enzymes that are capable of breaking down the long molecules called glycoproteins that make up the mucus layer
images of the mucus layer, and the "goblet" cells of the colon wall that produce the mucus constantly, showed the layer was thinner the less fiber the mice received
when the researchers infected the mice with citrobacter rodentium - the e. coli-like bacteria - they observed that these dangerous bacteria flourished more in the guts of mice fed a fiber-free diet
improvement in autistic behaviors in children
autism spectrum disorder (asd)
vitamin d
vitamin d supplements may benefit children with autism spectrum disorder
studies have shown an association between the risk of autism spectrum disorder and vitamin d insufficiency
autism spectrum disorder
"autism symptoms -- such as hyperactivity, social withdrawal, and others -- improved significantly following vitamin d3 supplementation but not after receiving placebo
randomized controlled trial of vitamin d supplementation in children with autism spectrum disorder
autism spectrum disorder (asd)
it has been previously reported that there is vitamin d deficiency in autistic children;
the aim of this study was to assess the effects of vitamin d supplementation on the core symptoms of autism in children
asd patients were randomized to receive vitamin d3 or placebo for 4 months.
the daily doses used in the therapy group was 300 iu vitamin d3/kg/day, not to exceed 5,000 iu/day
the autism symptoms of the children improved significantly, following 4-month vitamin d3 supplementation, but not in the placebo group.
vitamin d
role in brain homeostasis and development, such as neuronal differentiation, neuronal migration and growth, neurotransmission, and synaptic function
in this study, vitamin d supplementation revealed significant effects on the core manifestations of asd
the parents of the children in group i rated significant improvement in irritability, hyperactivity, social withdrawal, stereotypic behavior, and inappropriate speech
serum levels of 25 (oh)d in participants with asd were significantly lower than those in controls. they concluded that low vitamin d might serve as a risk factor for autism spectrum disorder
the asd group showed a significantly lower level of serum 25 (oh)d compared with the control group
highly significant inverse correlations between serum 25 (oh)d levels and autism rating scales
high daily doses of vitamin d (300 iu/kg/day) was performed.
80.7% of the children with asd had significantly improved outcome
i
em  magnesium
a diet rich in magnesium is associated with a reduced risk of stroke, heart failure, diabetes, and death ("all cause mortality").
especially good sources of magnesium are green leafy vegetables, legumes (beans), nuts, seeds, chocolate, and whole grains.
dietary magnesium associated with reduced risk of heart disease, stroke and diabetes
a diet rich in magnesium may reduce the risk of diseases including coronary heart disease, stroke and type-2 diabetes
found that people in the highest category of dietary magnesium consumption had a 10% lower risk of coronary heart disease, 12% lower risk of stroke and a 26% lower risk of type-2 diabetes compared to those in the lowest category
reduce risk of stroke by 7% and type-2 diabetes by 19%
diet is the main source of magnesium as the element can be found in foods such as spices, nuts, beans, cocoa, whole grains and green leafy vegetables.
dietary magnesium intake and the risk of cardiovascular disease, type 2 diabetes, and all-cause mortality: a dose–response meta-analysis of prospective cohort studies
increasing dietary magnesium intake is associated with a reduced risk of stroke, heart failure, diabetes, and all-cause mortality, but not chd [coronary heart disease] or total cvd [cardiovascular disease]
magnesium is essential to all living organisms, as it controls the function of many crucial enzymes
every baby teether
parabens, bisphenols (including bpa or bisphenol a), and other endocrine disrupting chemicals
labeled “bpa-free
results showed that the labels were misleading, because in this study bpa migrated (leached out) from all the teethers
endocrine disrupting chemicals
linked to a wide assortment of health problems
what should be done?
baby teethers soothe, but many contain low levels of bpa
bisphenol-a (bpa), parabens and antimicrobials are widely used in personal care products and plastics
all tested plastic teethers contained bpa and other endocrine-disruptors that leached at low levels
endocrine-disrupting compounds (edcs)
include bpa, parabens and antimicrobials -- can potentially interfere with hormones and have harmful developmental, reproductive and neurological effects.
although most of the products were labeled bpa-free or non-toxic, all of them contained bpa
detected a range of different parabens and the antimicrobials triclosan and triclocarban in most of the teethers
current regulations do not account for the accumulation of multiple edcs
not all chemicals measured in the study are regulated
eating a daily handful of nuts
lower risk of heart disease, cancer, stroke, premature death, and death from respiratory disease, type 2 diabetes, and infectious disease
bottom line
a large analysis of current research shows that people who eat at least 20g of nuts a day have a lower risk of heart disease, cancer and other diseases. 
20g a day
equivalent to a handful
the researchers found that nut consumption was associated with a reduction in disease risk across most of them.
the study included all kinds of tree nuts, such as hazel nuts and walnuts, and also peanuts -- which are actually legumes.
nuts and peanuts are high in fibre, magnesium, and polyunsaturated fats
some nuts, particularly walnuts and pecan nuts are also high in antioxidants
nuts are quite high in fat, they are also high in fibre and protein
 tobacco use is a leading cause of cancer and early death in the u.s. and throughout the world.
quitting smoking at any time in life (even as late as the 60s)
reduces the risk of death
current smokers were more than three times more likely to die than people who had never smoked
quitting smoking at any age was associated with a lower risk of death
bottom line
quitting smoking at any age reduces the risk of death after 70
tobacco use continues to be a major cause of cancer and premature death
people aged 70 or older currently smoking were more than three times more likely to die than never-smokers, while former smokers were less likely to die the sooner they quit
while 12.1% of the never smokers died, 16.2%, 19.7%, 23.9%, and 27.9% of former smokers who quit between ages 30-39, 40-49, 50-59, and 60-69 years died, respectively. current smokers fared the worst, with 33.1% dying
the importance of youth and early-adult smoking on lifetime mortality risk, even among people who live to age 70 years
former smokers were at substantially reduced risk of mortality after age 70 years relative to current smokers, even those who quit in their 60s
large assortment of medications (both prescription and non-prescription
liver injury
drug-induced liver injury
dili
acetaminophen is the main cause of drug induced liver injury and liver failure in the u.s.
acetaminophen, supplements and other medications may trigger drug-induced liver injury
more than 1,000 medications, with acetaminophen being the most common, have been associated with drug-induced liver injury (dili). 
affects an estimated fewer than 10 people in every 10,000 exposed persons
the liver helps remove toxins
especially vulnerable to injury from either short-term intake above recommended levels or long-term usage that allows toxins to build up
patients with mild and moderate signs and symptoms may recover normal liver function
other patients may experience more severe damage, progressing to acute liver failure
about 46 percent of persons with acute liver failure in the united states have liver
damage
associated with acetaminophen
the most common cause of dili.
acetaminophen
why some children develop autism
autism spectrum disorder (asd)
pregnant woman's infections and fever during pregnancy and risk of asd in the baby
so it has been unclear whether a flu (influenza) infection or flu vaccination during pregnancy is linked to autism spectrum disorder or not. is there a link or not?
why are pregnant women encouraged to get a flu shot (flu vaccine)?
found no association between autism spectrum disorder (asd) risk and flu (influenza) infection during pregnancy or flu (influenza) vaccination during the second to third trimester of pregnancy
bottom line
no association between mother's flu in pregnancy, increased child autism risk
no association between a mother having an influenza infection anytime during pregnancy and an increased risk of autism spectrum disorders (asds) in children
no association between increased risk of asd and influenza vaccination during the second and third trimesters of pregnancy
suggestion of increased risk of asd with maternal vaccination in the first trimester but the authors explain the finding was likely due to chance
 
scurvy
vitamin c.
vitamin c deficiency
treatment of scurvy is by taking vitamin c supplements 
vitamin c deficiency can be easily prevented by a diet that includes fruits and vegetables.
good sources of vitamin c include:
poor diet sees scurvy reappear in australia
scurvy
caused by vitamin c deficiency, the condition used to be a common—and often fatal—curse among seafarers who went months without fresh fruit and vegetables
once barely heard of in developed countries, reports suggest the problem is also on the rise in britain, while a medical journal this year detailed the case of a baby developing scurvy in spain
scurvy had reappeared in australia because of poor dietary habits.
all cured by a simple course of vitamin c.
lack of vitamin c
defective formation of collagen and connective tissues, and cause bruising, bleeding gums, blood spots in the skin, joint pain and impaired wound healing
patients could be overweight or obese and still have the condition
human bodies cannot synthesise vitamin c, so we must eat foods containing it
 
lactobacillus sakei
treatment for both chronic and acute sinusitis
kimchi
why is
 
l. sakei
 
found in some kimchi, but not all?
which vegetable or spice is needed or important for encouraging
 
l. sakei
 
growth?
garlic
 
as fermentation progresses, the bacterial species composition in the kimchi changes
microbes at work in your kimchi
cabbage
ginger, onion, garlic, and chili pepper are commonly used
then where do the fermentation microbes come from?
kimchi microbiome
lactic acid bacteria (lab) of the genus leuconostoc, lactobacillus, and weissella
kimchi relies on the native microbes of the ingredients. that is, the microbes naturally found on the ingredients
lactic acid bacteria was found in high abundance in the garlic samples
source tracking and succession of kimchi lactic acid bacteria during fermentation.
lactic acid bacteria (lab) 
lab were found to be highly abundant in all
 
garlic
 
samples, suggesting that garlic may be a major lab source for kimchi fermentation.
lab communities in initial kimchi were similar to the combined lab communities of individual raw materials, suggesting that kimchi lab were derived from their raw materials
species in the genera leuconostoc, lactobacillus, and weissella were key players in kimchi fermentation
although w. koreensis, leu. mesenteroides, and
 
lb. sakei
 
were not detected in the raw materials of kimchi samples d and e (indicating their very low abundances in raw materials), they were found to be predominant during the late fermentation period
 
when gut microbes are deprived of dietary fiber (their food) they start to eat the natural layer of mucus that lines the colon.
when the microbes in the gut don't get enough dietary fiber from plants (such as whole grains, fruits, vegetables, seeds, nuts), then the microbes feed on the colon's mucus layer , which results in inflammation and makes the colon more vulnerable to pathogenic (disease causing) microbes
prebiotics
also resulted in thinning of the colon's mucus layer - they did not properly feed the gut microbes
high-fiber diet keeps gut microbes from eating colon's lining, protects against infection
what happens when microbes inside the digestive system don't get the natural fiber that they rely on for food. starved, they begin to munch on the natural layer of mucus that lines the gut, eroding it to the point where dangerous invading bacteria can infect the colon wall
role of fiber in a normal diet
lesson we're learning from studying the interaction of fiber, gut microbes and the intestinal barrier system is that if you don't feed them, they can eat you,
the result: the mucus layer stayed thick, and the infection didn't take full hold, in mice that received a diet that was about 15 percent fiber from minimally processed grains and plants
a diet with no fiber in it , even for a few days, some of the microbes in their guts began to munch on the mucus
diet that was rich in prebiotic fiber
this diet resulted in the same erosion of the mucus layer as observed in the lack of fiber.
the mix of bacteria changed depending on what the mice were being fed, even day by day
the four bacteria strains that flourished most in low-fiber and no-fiber conditions were the only ones that make enzymes that are capable of breaking down the long molecules called glycoproteins that make up the mucus layer
images of the mucus layer, and the "goblet" cells of the colon wall that produce the mucus constantly, showed the layer was thinner the less fiber the mice received
when the researchers infected the mice with citrobacter rodentium - the e. coli-like bacteria - they observed that these dangerous bacteria flourished more in the guts of mice fed a fiber-free diet
improvement in autistic behaviors in children
autism spectrum disorder (asd)
vitamin d
vitamin d supplements may benefit children with autism spectrum disorder
studies have shown an association between the risk of autism spectrum disorder and vitamin d insufficiency
autism spectrum disorder
"autism symptoms -- such as hyperactivity, social withdrawal, and others -- improved significantly following vitamin d3 supplementation but not after receiving placebo
randomized controlled trial of vitamin d supplementation in children with autism spectrum disorder
autism spectrum disorder (asd)
it has been previously reported that there is vitamin d deficiency in autistic children;
the aim of this study was to assess the effects of vitamin d supplementation on the core symptoms of autism in children
asd patients were randomized to receive vitamin d3 or placebo for 4 months.
the daily doses used in the therapy group was 300 iu vitamin d3/kg/day, not to exceed 5,000 iu/day
the autism symptoms of the children improved significantly, following 4-month vitamin d3 supplementation, but not in the placebo group.
vitamin d
role in brain homeostasis and development, such as neuronal differentiation, neuronal migration and growth, neurotransmission, and synaptic function
in this study, vitamin d supplementation revealed significant effects on the core manifestations of asd
the parents of the children in group i rated significant improvement in irritability, hyperactivity, social withdrawal, stereotypic behavior, and inappropriate speech
serum levels of 25 (oh)d in participants with asd were significantly lower than those in controls. they concluded that low vitamin d might serve as a risk factor for autism spectrum disorder
the asd group showed a significantly lower level of serum 25 (oh)d compared with the control group
highly significant inverse correlations between serum 25 (oh)d levels and autism rating scales
high daily doses of vitamin d (300 iu/kg/day) was performed.
80.7% of the children with asd had significantly improved outcome
Bolds strong 174
b 174
i 0
em 174
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are you getting enough magnesium? http://lactobacto.com/2016/12/08/are-you-getting-enough-magnesium/
http://lactobacto.com/2016/12/08/are-you-getting-enough-magnesium/#respond
sima http://lactobacto.com/author/sima/
http://lactobacto.com/2016/12/08/are-you-getting-enough-magnesium/
here https://ods.od.nih.gov/factsheets/magnesium-healthprofessional/
here https://ods.od.nih.gov/factsheets/magnesium-consumer/
dietary magnesium associated with reduced risk of heart disease, stroke and diabetes https://www.eurekalert.org/pub_releases/2016-12/bc-dma120516.php
dietary magnesium intake and the risk of cardiovascular disease, type 2 diabetes, and all-cause mortality: a dose–response meta-analysis of prospective cohort studies https://bmcmedicine.biomedcentral.com/articles/10.1186/s12916-016-0742-z
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http://lactobacto.com/2016/12/08/are-you-getting-enough-magnesium/
sima http://lactobacto.com/author/sima/
baby teethers found to contain bpa and other endocrine disruptors http://lactobacto.com/2016/12/07/baby-teethers-found-to-contain-bpa-and-other-endocrine-disruptors/
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http://lactobacto.com/2016/12/07/baby-teethers-found-to-contain-bpa-and-other-endocrine-disruptors/
the researchers http://pubs.acs.org/doi/abs/10.1021/acs.est.6b04128
see posts http://lactobacto.com/category/endocrine-disruptors/
small study http://lactobacto.com/2015/05/21/do-you-know-what-is-in-your-babys-teether/
baby teethers soothe, but many contain low levels of bpa https://www.sciencedaily.com/releases/2016/12/161207092920.htm
children http://lactobacto.com/category/children/
endocrine disruptors http://lactobacto.com/category/endocrine-disruptors/
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http://lactobacto.com/2016/12/07/baby-teethers-found-to-contain-bpa-and-other-endocrine-disruptors/
sima http://lactobacto.com/author/sima/
a daily handful of nuts keeps the doctor away? http://lactobacto.com/2016/12/05/a-handful-of-nuts-a-day-keeps-the-doctor-away/
http://lactobacto.com/2016/12/05/a-handful-of-nuts-a-day-keeps-the-doctor-away/#respond
sima http://lactobacto.com/author/sima/
http://lactobacto.com/2016/12/05/a-handful-of-nuts-a-day-keeps-the-doctor-away/
review of nut studies http://bmcmedicine.biomedcentral.com/articles/10.1186/s12916-016-0730-3
other posts about nut consumption benefits http://lactobacto.com/?s=nut+consumption
earlier post http://lactobacto.com/2016/07/29/eating-nuts-frequently-has-health-benefits/
a handful of nuts a day cuts the risk of a wide range of diseases https://www.sciencedaily.com/releases/2016/12/161205090555.htm
original study http://bmcmedicine.biomedcentral.com/articles/10.1186/s12916-016-0730-3
cancer http://lactobacto.com/category/cancer/
cardiovascular health http://lactobacto.com/category/cardiovascular-health/
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http://lactobacto.com/2016/12/05/a-handful-of-nuts-a-day-keeps-the-doctor-away/
sima http://lactobacto.com/author/sima/
quitting smoking even later in life reduces risk of death http://lactobacto.com/2016/12/02/quitting-smoking-even-later-in-life-reduces-risk-of-death/
http://lactobacto.com/2016/12/02/quitting-smoking-even-later-in-life-reduces-risk-of-death/#respond
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http://lactobacto.com/2016/12/02/quitting-smoking-even-later-in-life-reduces-risk-of-death/
quitting smoking at any age reduces the risk of death after 70 http://medicalxpress.com/news/2016-11-age-death.html
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http://lactobacto.com/2016/12/02/quitting-smoking-even-later-in-life-reduces-risk-of-death/
sima http://lactobacto.com/author/sima/
acetaminophen is a common cause of liver injury and liver failure http://lactobacto.com/2016/12/01/acetaminophen-is-the-most-common-cause-of-drug-induced-liver-injury/
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http://lactobacto.com/2016/12/01/acetaminophen-is-the-most-common-cause-of-drug-induced-liver-injury/
acetaminophen, supplements and other medications may trigger drug-induced liver injury https://www.sciencedaily.com/releases/2016/11/161129085012.htm
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acetaminophen http://lactobacto.com/tag/acetaminophen/
drug induced liver injury (dili) http://lactobacto.com/tag/drug-induced-liver-injury-dili/
http://lactobacto.com/2016/12/01/acetaminophen-is-the-most-common-cause-of-drug-induced-liver-injury/
sima http://lactobacto.com/author/sima/
is autism spectrum disorder linked to pregnancy flu shots or the flu? http://lactobacto.com/2016/11/30/is-autism-spectrum-disorder-linked-to-pregnancy-flu-shots-or-the-flu/
http://lactobacto.com/2016/11/30/is-autism-spectrum-disorder-linked-to-pregnancy-flu-shots-or-the-flu/#respond
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http://lactobacto.com/2016/11/30/is-autism-spectrum-disorder-linked-to-pregnancy-flu-shots-or-the-flu/
no association between mother's flu in pregnancy, increased child autism risk https://www.sciencedaily.com/releases/2016/11/161128131702.htm
brain http://lactobacto.com/category/brain/
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http://lactobacto.com/2016/11/30/is-autism-spectrum-disorder-linked-to-pregnancy-flu-shots-or-the-flu/
sima http://lactobacto.com/author/sima/
poor diets may lead to vitamin c deficiency http://lactobacto.com/2016/11/29/poor-diets-may-lead-to-vitamin-c-deficiency/
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http://lactobacto.com/2016/11/29/poor-diets-may-lead-to-vitamin-c-deficiency/
poor diet sees scurvy reappear in australia http://medicalxpress.com/news/2016-11-poor-diet-scurvy-reappear-australia.html
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scurvy http://lactobacto.com/tag/scurvy/
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http://lactobacto.com/2016/11/29/poor-diets-may-lead-to-vitamin-c-deficiency/
sima http://lactobacto.com/author/sima/
is garlic the source of beneficial lactobacillus sakei in kimchi? http://lactobacto.com/2016/11/28/is-garlic-the-source-of-beneficial-lactobacillus-sakei-in-kimchi/
http://lactobacto.com/2016/11/28/is-garlic-the-source-of-beneficial-lactobacillus-sakei-in-kimchi/#respond
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http://lactobacto.com/2016/11/28/is-garlic-the-source-of-beneficial-lactobacillus-sakei-in-kimchi/
the one probiotic that treats sinusitis http://lactobacto.com/2015/01/12/the-one-probiotic-that-cures-sinusitis/
here https://www.researchgate.net/profile/jongsik_chun/publication/7676378_bacterial_community_structure_in_kimchi_a_korean_fermented_vegetable_food_as_revealed_by_16s_rrna_gene_analysis/links/0deec51629059dc49f000000.pdf
here http://aem.asm.org/content/77/7/2264.full
see post http://lactobacto.com/2014/07/02/which-kimchi-is-best-for-sinusitis-treatment-vegan-or-seafood/
microbes at work in your kimchi http://microbialmenagerie.com/2016/08/26/microbes-at-work-in-your-kimchi/#more-185
source tracking and succession of kimchi lactic acid bacteria during fermentation. https://www.ncbi.nlm.nih.gov/pubmed/26133985
microbes http://lactobacto.com/category/microbes/
nutrition http://lactobacto.com/category/nutrition/
probiotics http://lactobacto.com/category/probiotics/
sinusitis http://lactobacto.com/category/sinusitis/
fermentation http://lactobacto.com/tag/fermentation/
kimchi http://lactobacto.com/tag/kimchi/
lactobacillus sakei http://lactobacto.com/tag/lactobacillus-sakei/
http://lactobacto.com/2016/11/28/is-garlic-the-source-of-beneficial-lactobacillus-sakei-in-kimchi/
sima http://lactobacto.com/author/sima/
high fiber diet protects the colon’s mucus layer http://lactobacto.com/2016/11/25/high-fiber-diet-protects-the-gut/
http://lactobacto.com/2016/11/25/high-fiber-diet-protects-the-gut/#respond
sima http://lactobacto.com/author/sima/
http://lactobacto.com/2016/11/25/high-fiber-diet-protects-the-gut/
chart of some high fiber foods http://lactobacto.com/2015/03/26/how-much-dietary-fiber-should-we-eat/
high-fiber diet keeps gut microbes from eating colon's lining, protects against infection http://medicalxpress.com/news/2016-11-high-fiber-diet-gut-microbes-colon.html
original study http://www.cell.com/cell/abstract/s0092-8674(16)31464-7?_returnurl=http%3a%2f%2flinkinghub.elsevier.com%2fretrieve%2fpii%2fs0092867416314647%3fshowall%3dtrue
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http://lactobacto.com/2016/11/25/high-fiber-diet-protects-the-gut/
sima http://lactobacto.com/author/sima/
vitamin d and autism spectrum disorder? http://lactobacto.com/2016/11/21/vitamin-d-and-autism-spectrum-disorder/
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http://lactobacto.com/2016/11/21/vitamin-d-and-autism-spectrum-disorder/
vitamin d supplements may benefit children with autism spectrum disorder https://www.sciencedaily.com/releases/2016/11/161121110956.htm
randomized controlled trial of vitamin d supplementation in children with autism spectrum disorder http://onlinelibrary.wiley.com/doi/10.1111/jcpp.12652/abstract;jsessionid=c1426b980648b9368b0a67cefca9e809.f04t01
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http://lactobacto.com/2016/11/21/vitamin-d-and-autism-spectrum-disorder/
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advanced features of this website require that you enable javascript in your browser. thank you! lacto bacto health, microbes, and more menu skip to content home sinusitis treatment story sinusitis treatment summary about consultant contact donations just for fun feeding your gut microbes are you getting enough magnesium? sima • december 8, 2016  magnesium is a mineral found in the human body that is necessary for good health. new research analysed 40 studies and found that a diet rich in magnesium is associated with a reduced risk of stroke, heart failure, diabetes, and death ("all cause mortality"). even though there are many magnesium rich foods, it is estimated that many people don't get enough magnesium in the diet, especially if they eat a lot of processed, low-fiber foods. current recommended dietary allowances (rdas) are 320 mg daily for adult females and 420 mg daily for adult males (nih magnesium fact-sheets - here and here). especially good sources of magnesium are green leafy vegetables, legumes (beans), nuts, seeds, chocolate, and whole grains. in general, foods containing dietary fiber provide magnesium.from eurekalert: dietary magnesium associated with reduced risk of heart disease, stroke and diabetes a diet rich in magnesium may reduce the risk of diseases including coronary heart disease, stroke and type-2 diabetes according to a new meta-analysis published in the open access journal bmc medicine. this analysis of the evidence on dietary magnesium and health outcomes is the largest to date, involving data from more than one million people across nine countries. the researchers, from zhejiang university and zhengzhou university in china, found that people in the highest category of dietary magnesium consumption had a 10% lower risk of coronary heart disease, 12% lower risk of stroke and a 26% lower risk of type-2 diabetes compared to those in the lowest category. their results also indicate that an extra 100 mg per day of dietary magnesium could also reduce risk of stroke by 7% and type-2 diabetes by 19%. magnesium is vital for human health and normal biological functions including glucose metabolism, protein production and synthesis of nucleic acids such as dna. diet is the main source of magnesium as the element can be found in foods such as spices, nuts, beans, cocoa, whole grains and green leafy vegetables. original study. from bmc medicine: dietary magnesium intake and the risk of cardiovascular disease, type 2 diabetes, and all-cause mortality: a dose–response meta-analysis of prospective cohort studies increasing dietary magnesium intake is associated with a reduced risk of stroke, heart failure, diabetes, and all-cause mortality, but not chd [coronary heart disease] or total cvd [cardiovascular disease]. these findings support the notion that increasing dietary magnesium might provide health benefits....magnesium is essential to all living organisms, as it controls the function of many crucial enzymes, including those that utilize or synthesize atp .... posted in cardiovascular health, diabetes, healthy living, nutrition. tags: magnesium, stroke on december 8, 2016 by sima. baby teethers found to contain bpa and other endocrine disruptors sima • december 7, 2016   uh oh....a recent study found that every baby teether tested (and they tested 59 teethers), including all those labeled "bpa free", leached various parabens, bisphenols (including bpa or bisphenol a), and other endocrine disrupting chemicals. infants chew and suck teethers to soothe the pain from their teeth emerging in the first year of life. the researchers tested for 26 chemicals in three different types of teethers (solid plastic, gel-filled, and water-filled), and found parabens and bisphenols leaching from all of them. to see what leaches from the teethers, they placed the teethers into water - this is similar to what happens when babies mouth teethers and their saliva is exposed to chemicals in the teethers. the gel filled teethers leached the most chemicals overall. even though 48 of the 59 teethers were labeled “bpa-free,” the results showed that the labels were misleading, because in this study bpa migrated (leached out) from all the teethers. endocrine disrupting chemicals can interfere with natural hormone function and are linked to a wide assortment of health problems (see posts on them). even though the levels of the chemicals found were low, it is important to remember that effects from endocrine disrupting chemicals (hormone disruptors) are from very low levels. so exposing developing infants to these chemicals is of concern. what was disturbing is that these study results were far worse than a small study of teethers in europe where the standards regarding endocrine disrupting chemicals are stricter than in the us. what should be done? manufacturers should design products without using problem ingredients right from the start. problem solved! from science daily: baby teethers soothe, but many contain low levels of bpa bisphenol-a (bpa), parabens and antimicrobials are widely used in personal care products and plastics. the u.s. and other governments have banned or restricted some of these compounds' use in certain products for babies and kids. but the compounds' presence in and leaching from teethers hasn't been thoroughly investigated. now a study in the acs journal environmental science & technology reports that all tested plastic teethers contained bpa and other endocrine-disruptors that leached at low levels. studies have shown that in animals, endocrine-disrupting compounds (edcs) -- which include bpa, parabens and antimicrobials -- can potentially interfere with hormones and have harmful developmental, reproductive and neurological effects. as a result, the european commission in 2011 restricted the use of bpa in baby bottles. the u.s. followed suit a year later, banning it from baby bottles, and also from children's drinking cups....but very few if any studies have investigated whether the compounds are used to make teethers and if the compounds leach out of these products, which are designed to soothe babies' gums when their teeth come in. kurunthachalam kannan and colleagues wanted to see if the products contained edcs and if the compounds could migrate out. the researchers analyzed 59 solid, gel-filled or water-filled teethers purchased online in the u.s. for 26 potential endocrine-disrupting chemicals. although most of the products were labeled bpa-free or non-toxic, all of them contained bpa. in addition, the researchers detected a range of different parabens and the antimicrobials triclosan and triclocarban in most of the teethers....based on estimates of average use time and the body weight of a 12-month-old baby, calculations suggest that exposure to bpa and other regulated edcs in teethers would be lower than the european standards for temporary tolerable daily intake levels. however, these thresholds are set for individual compounds. current regulations do not account for the accumulation of multiple edcs, note the researchers. additionally, not all chemicals measured in the study are regulated. posted in children, endocrine disruptors. tags: baby teethers, bisphenol a (bpa), bisphenols, bpa free, parabens on december 7, 2016 by sima. a daily handful of nuts keeps the doctor away? sima • december 5, 2016  a large review of nut studies found that people eating a daily handful of nuts (about 20 g) have a lower risk of heart disease, cancer, stroke, premature death, and death from respiratory disease, type 2 diabetes, and infectious disease. truly impressive. benefits seem to be for all nuts, and also peanuts - which are called nuts, but are actually legumes (other posts about nut consumption benefits). an earlier post discussed how some of these effects could be to nuts lowering systemic inflammation throughout the body. bottom line: try to eat a handful of nuts every day or most days a week for your health. and make it a variety of nuts - walnuts, almonds, hazelnuts, cashews, pistachios, pecans, brazil nuts, and peanuts. from science daily: a handful of nuts a day cuts the risk of a wide range of diseases a large analysis of current research shows that people who eat at least 20g of nuts a day have a lower risk of heart disease, cancer and other diseases. the analysis of all current studies on nut consumption and disease risk has revealed that 20g a day -- equivalent to a handful -- can cut people's risk of coronary heart disease by nearly 30 percent, their risk of cancer by 15 percent, and their risk of premature death by 22 percent. an average of at least 20g of nut consumption was also associated with a reduced risk of dying from respiratory disease by about a half, and diabetes by nearly 40 percent, although the researchers note that there is less data about these diseases in relation to nut consumption. the study, led by researchers from imperial college london and the norwegian university of science and technology, is published in the journal bmc medicine. the research team analysed 29 published studies from around the world that involved up to 819,000 participants, including more than 12,000 cases of coronary heart disease, 9,000 cases of stroke, 18,000 cases of cardiovascular disease and cancer, and more than 85,000 deaths. while there was some variation between the populations that were studied....the researchers found that nut consumption was associated with a reduction in disease risk across most of them. the study included all kinds of tree nuts, such as hazel nuts and walnuts, and also peanuts -- which are actually legumes. the results were in general similar whether total nut intake, tree nuts or peanuts were analysed. what makes nuts so potentially beneficial, said aune, is their nutritional value: "nuts and peanuts are high in fibre, magnesium, and polyunsaturated fats -- nutrients that are beneficial for cutting cardiovascular disease risk and which can reduce cholesterol levels. "some nuts, particularly walnuts and pecan nuts are also high in antioxidants, which can fight oxidative stress and possibly reduce cancer risk. even though nuts are quite high in fat, they are also high in fibre and protein, and there is some evidence that suggests nuts might actually reduce your risk of obesity over time." the study also found that if people consumed on average more than 20g of nuts per day, there was little evidence of further improvement in health outcomes. [original study] posted in cancer, cardiovascular health, diabetes, healthy living, nutrition. tags: nut consumption, premature death, respiratory disease, tree nuts on december 5, 2016 by sima. quitting smoking even later in life reduces risk of death sima • december 2, 2016  tobacco use is a leading cause of cancer and early death in the u.s. and throughout the world. according to a new study looking at people 70 years old and older, the good news is that quitting smoking at any time in life (even as late as the 60s) is better for immediate health and also reduces the risk of death. the study compared people who had never smoked to people currently smoking - and found that in the 6 year follow up period current smokers were more than three times more likely to die than people who had never smoked. furthermore, quitting smoking at any age was associated with a lower risk of death. former smokers who quit smoking earlier in life received the largest benefit from quitting smoking. but even people who quit during their 60s were at substantially decreased risk of death (when compared to people who continued to smoke). bottom line: it's never too late to quit smoking. but best is to never even start smoking. from medicalxpress: quitting smoking at any age reduces the risk of death after 70 tobacco use continues to be a major cause of cancer and premature death. most studies of cigarette smoking and mortality have focused on middle-aged populations, with fewer studies examining the impact of tobacco cessation on disease and mortality risk among the elderly. a new study published in the american journal of preventive medicine, found that people aged 70 or older currently smoking were more than three times more likely to die than never-smokers, while former smokers were less likely to die the sooner they quit. investigators reviewed data for more than 160,000 individuals aged 70 and over who participated in the nih-aarp diet and health study. they completed a questionnaire in 2004-2005 detailing their smoking use, and reported deaths were tracked until the end of 2011....for this study, participants still smoking in their 70s were identified as current smokers, and former smokers were classified by the decade of life when quitting. at the beginning of the study (2004-2005), the median age of participants was 75 years. almost 56% were former smokers and 6% were current smokers. males were less likely (31% vs 48% of females) to be never-smokers.  during an average follow-up of 6.4 years, almost 16% of the participants died. while 12.1% of the never smokers died, 16.2%, 19.7%, 23.9%, and 27.9% of former smokers who quit between ages 30-39, 40-49, 50-59, and 60-69 years died, respectively. current smokers fared the worst, with 33.1% dying. mortality rates for women were lower than men at each level of smoking use. "these data show that age at smoking initiation and cessation, both key components of smoking duration, are important predictors of mortality in u.s. adults aged 70 years and older," commented dr. nash. "in the nih-aarp study population, younger age at initiation was associated with increased risk of mortality, highlighting the importance of youth and early-adult smoking on lifetime mortality risk, even among people who live to age 70 years. in addition, former smokers were at substantially reduced risk of mortality after age 70 years relative to current smokers, even those who quit in their 60s. these findings show that smoking cessation should be emphasized to all smokers, regardless of age." posted in healthy aging, uncategorized. tags: cigarette smoking, tobacco use on december 2, 2016 by sima. acetaminophen is a common cause of liver injury and liver failure sima • december 1, 2016  a recent article discussed the large assortment of medications (both prescription and non-prescription) that are linked to liver injury, commonly known as "drug-induced liver injury" (dili). while it occurs rarely (fewer than 10 in 10,000 persons who take the drug in question), many medications can result in liver injury - especially if taken in too large doses and for too long. the scary part is that 46% of people with acute liver failure in the u.s have the liver damage from acetaminophen. acetaminophen is the main cause of drug induced liver injury and liver failure in the u.s. acetaminophen is found not just in tylenol, but in many non-prescription drugs - thus it is easy to take too large a dose. the liver helps remove toxins - thus we need to take good care of it. from science daily: acetaminophen, supplements and other medications may trigger drug-induced liver injury more than 1,000 medications, with acetaminophen being the most common, have been associated with drug-induced liver injury (dili). diagnosis can be challenging due to the multitude of contributing factors, and timely recognition and clinical response may mean the difference between recovery and acute liver failure or even death. dili affects an estimated fewer than 10 people in every 10,000 exposed persons. the condition is dose-dependent or an adverse reaction to a medication, dietary supplement or other substance.  "the liver helps remove toxins, which makes it especially vulnerable to injury from either short-term intake above recommended levels or long-term usage that allows toxins to build up," collins-yoder said. "recognizing the clinical signs and symptoms is crucial to prompt treatment and effective patient care." depending on the contributing factors and the level of damage to the liver, patients with mild and moderate signs and symptoms may recover normal liver function after the triggering substance is identified and use is discontinued. other patients may experience more severe damage, progressing to acute liver failure. about 46 percent of persons with acute liver failure in the united states have liver damage associated with acetaminophen, making it the most common cause of dili. since acetaminophen is often an ingredient in over-the-counter and prescription pain medications, patients may take higher doses than needed. a more infrequent type of dili is triggered by an adverse reaction to prescription medications, herbal dietary supplements or other substances, including: nonsteroidal anti-inflammatory drugs (nsaids), including ibuprofen, naproxen and others; antibiotics and antiviral agencies, such as amoxicillin-clavulanate, sulfamethoxazole-trimethoprim and nitrofurantoin; antileptic agents, such as volproic acid and carbamazepine; statins; novel anticoagulants; proton pump inhibitors; methotrexate; azathioprine; sulfasalazine; herbal and dietary supplements. posted in uncategorized. tags: acetaminophen, drug induced liver injury (dili) on december 1, 2016 by sima. is autism spectrum disorder linked to pregnancy flu shots or the flu? sima • november 30, 2016  a big concern nowadays is why some children develop autism, specifically autism spectrum disorder (asd). autism spectrum disorder is considered a life-long neurodevelopmental disorder that is thought to affect 1 out of 68 american children. while the causes of asd are unknown in most cases, some studies report an association (higher risk) between a pregnant woman's infections and fever during pregnancy and risk of asd in the baby, while other studies don't find such an association. some studies also looked at the timing of infections during pregnancy, but again results have been mixed. a viral infection during the first trimester is associated with increased risk in some studies, while other studies report an increased risk with a second- or third-trimester bacterial infection.  so it has been unclear whether a flu (influenza) infection or flu vaccination during pregnancy is linked to autism spectrum disorder or not. is there a link or not? why are pregnant women encouraged to get a flu shot (flu vaccine)? this is because pregnant women have an increased risk of complications from the flu infection. studies also show that getting a flu vaccine during pregnancy reduces the risk of a preterm birth, a small-for gestational-age child, and a low-birth-weight child, and prevents influenza infection in newborns for up to 6 months. the researchers of a large study done in california found no association between autism spectrum disorder (asd) risk and flu (influenza) infection during pregnancy or flu (influenza) vaccination during the second to third trimester of pregnancy. however, there was a suggestion of increased asd risk among children whose mothers received flu vaccinations during the first trimester (though the researchers say the association was perhaps due to "chance". bottom line: the study results were reassuring for pregnant women, but if one wanted to be ultra-cautious, then delay getting a flu shot until the second trimester of pregnancy. from science daily: no association between mother's flu in pregnancy, increased child autism risk a study of more than 196,000 children found no association between a mother having an influenza infection anytime during pregnancy and an increased risk of autism spectrum disorders (asds) in children, according to a new study published online by jama pediatrics. the study by ousseny zerbo, ph.d., of kaiser permanente northern california, oakland, and coauthors included 196,929 children born in the health system from 2000 through 2010 at a gestational age of at least 24 weeks. within the group, there were 1,400 mothers (0.7 percent) diagnosed with influenza and 45,231 mothers (23 percent) who received an influenza vaccination during pregnancy. there were 3,101 children (1.6 percent) diagnosed with asd. the authors report no association between increased risk of asd and influenza vaccination during the second and third trimesters of pregnancy. there was a suggestion of increased risk of asd with maternal vaccination in the first trimester but the authors explain the finding was likely due to chance because it was not statistically significant after adjusting for multiple comparisons. the study cannot establish causality and has several limitations, including asd status determined by diagnoses on medical records and not validated by standardized clinical assessment for all cases. [original study.] posted in brain, children, microbes, pregnancy and childbirth. tags: autism spectrum disorder (asd), influenza, influenza vaccine on november 30, 2016 by sima. poor diets may lead to vitamin c deficiency sima • november 29, 2016   it turns out that scurvy and vitamin c deficiency is still around these days. scurvy is a disease resulting from a lack of vitamin c. most animals can synthesize vitamin c, but not humans. we must eat foods containing vitamin c to get the vitamin. vitamin c deficiency results in defective formation of collagen and connective tissues (in our bones, skin, tendons, muscles), and symptoms may include weakness, feeling tired, curly hair, sore arms and legs, bruising, bleeding gums, and impaired wound healing. a recent small australian study looked at diabetic persons with chronic foot wounds (foot ulcers that didn't heal after several months). their vitamin c levels were tested and if found to be low, then they were given vitamin c supplements of 500 or 1000 mg daily, and the result was that within 2 to 3 weeks the wounds were healed. the one person with a zinc deficiency was given 50 mg daily of zinc supplement and that wound also promptly healed. treatment of scurvy is by taking vitamin c supplements (the mayo clinic recommends taking 400 to 1000 milligrams of vitamin c  daily for one week). vitamin c deficiency can be easily prevented by a diet that includes fruits and vegetables. the recommended daily intake for adult women is 75 milligrams and for adult men it is 90 milligrams, which can be easily met by eating fruits and vegetables, especially if they are fresh (uncooked). good sources of vitamin c include: oranges, lemons, kiwi fruit, black currants, papaya, guava, pineapple, mango, strawberries, and vegetables such as bell peppers (red, yellow, green), tomatoes, potatoes, kale, brussels sprouts, and broccoli. it is possible to be vitamin c deficient even if the person is of normal weight or overweight - it all comes down to the diet and whether fruits and vegetables are eaten. bottom line: eat some daily! from medical xpress: poor diet sees scurvy reappear in australia scurvy, a disease historically associated with old-world sailors on long voyages, is making a surprise comeback in australia, with health officials tuesday revealing a rare spate of cases. caused by vitamin c deficiency, the condition used to be a common—and often fatal—curse among seafarers who went months without fresh fruit and vegetables. once barely heard of in developed countries, reports suggest the problem is also on the rise in britain, while a medical journal this year detailed the case of a baby developing scurvy in spain. jenny gunton, who heads the centre for diabetes, obesity and endocrinology research at the westmead institute in sydney, said scurvy had reappeared in australia because of poor dietary habits. she discovered the disease after wounds on several of her patients failed to heal. "when i asked about their diet, one person was eating little or no fresh fruit and vegetables, but the rest ate fair amounts of vegetables; they were simply over-cooking them, which destroys the vitamin c,"....the scurvy diagnosis for 12 patients was made based on blood tests and symptoms, with all cured by a simple course of vitamin c. a lack of vitamin c can lead to defective formation of collagen and connective tissues, and cause bruising, bleeding gums, blood spots in the skin, joint pain and impaired wound healing. common foods that keep scurvy at bay include oranges, strawberries, broccoli, kiwi fruit, bell peppers and grapefruit, but overcooking can destroy key nutrients. gunton, who published a research paper on the diseases' resurgence in the international journal diabetic medicine, said patients could be overweight or obese and still have the condition. her paper reported there was no predominant social pattern to the incidence of the disease and that patients with poor diets appeared to be from a range of socio-economic backgrounds...."human bodies cannot synthesise vitamin c, so we must eat foods containing it." health authorities tend not to test for scurvy these days and gunton's study advised clinicians to be alert to the potential problem especially in diabetes patients. "particularly if their patients present with unhealed ulcers, easy bruising or gum bleeding without obvious cause," she said. posted in diabetes, healthy living, nutrition. tags: chronic wounds, foot ulcers, impaired wound healing, scurvy, vitamin c on november 29, 2016 by sima. is garlic the source of beneficial lactobacillus sakei in kimchi? sima • november 28, 2016  as you may have noticed, i write about the beneficial bacteria lactobacillus sakei a lot. this is because it has turned out to be a great treatment for both chronic and acute sinusitis for my family and others (see post the one probiotic that treats sinusitis). we originally found it in kimchi (it occurs in the kimchi during normal fermentation), but not all kimchi brands. kimchi is a mix of vegetables (including typically cabbage) and seasonings, which is then fermented for days or weeks before it is eaten. why is l. sakei found in some kimchi, but not all? which vegetable or spice is needed or important for encouraging l. sakei growth? it turns out it is not the cabbage - which is why l. sakei is not found in sauerkraut. a recent study looking at several kimchi samples found that garlic seems to be important for the development of various lactobacillus bacteria, of which l. sakei is one. the results mean that raw garlic has very low levels of l. sakei, and it multiplies during kimchi fermentation. note that as fermentation progresses, the bacterial species composition in the kimchi changes (this is called ecological succession). korean studies (here and here) have consistently found l. sakei in many brands of kimchi (especially from about day 14 to about 2 or 2 1/2 months of fermentation), but not all kimchi brands or recipes. l.sakei, of which there are many strains, is so beneficial because it "outcompetes other spoilage- or disease-causing microorganisms" and so prevents them from growing (see post). excerpts are from the blog site microbial menagerie: microbes at work in your kimchi cabbage is chopped up into large pieces and soaked in salt water allowing the water to draw out from the cabbage. other seasonings such as spices, herbs and aromatics are prepared. ginger, onion, garlic, and chili pepper are commonly used. the seasonings and cabbage are mixed together. now the kimchi is ready to ferment. the mixture is packed down in a glass container and covered with the brining liquid if needed. the kimchi sits at room temperature for 1-2 days for fermentation to take place....kimchi does not use a starter culture, but is still able to ferment. then where do the fermentation microbes come from? phylogenetic analysis based on 16s rrna sequencing indicates that the kimchi microbiome is dominated by lactic acid bacteria (lab) of the genus leuconostoc, lactobacillus, and weissella. kimchi relies on the native microbes of the ingredients. that is, the microbes naturally found on the ingredients. because of this, there may be wide variations in the taste and texture of the final kimchi product depending on the source of the ingredients. in fact, a research group from chung-ang university acquired the same ingredients from different markets and sampled the bacterial communities within each of the ingredients. the group found a wide variability in the same ingredient when it was bought from different markets. surprisingly, the cabbage was not the primary source of lab. instead, lactic acid bacteria was found in high abundance in the garlic samples.  note that lactobacillus sakei is an example of a lactic acid bacteria. more study details from  the journal of food science: source tracking and succession of kimchi lactic acid bacteria during fermentation. this study aimed at evaluating raw materials as potential lactic acid bacteria (lab) sources for kimchi fermentation and investigating lab successions during fermentation. the bacterial abundances and communities of five different sets of raw materials were investigated using plate-counting and pyrosequencing. lab were found to be highly abundant in all garlic samples, suggesting that garlic may be a major lab source for kimchi fermentation. lab were observed in three and two out of five ginger and leek samples, respectively, indicating that they can also be potential important lab sources. lab were identified in only one cabbage sample with low abundance, suggesting that cabbage may not be an important lab source. bacterial successions during fermentation in the five kimchi samples were investigated by community analysis using pyrosequencing. lab communities in initial kimchi were similar to the combined lab communities of individual raw materials, suggesting that kimchi lab were derived from their raw materials. lab community analyses showed that species in the genera leuconostoc, lactobacillus, and weissella were key players in kimchi fermentation, but their successions during fermentation varied with the species, indicating that members of the key genera may have different acid tolerance or growth competitiveness depending on their respective species. although w. koreensis, leu. mesenteroides, and lb. sakei were not detected in the raw materials of kimchi samples d and e (indicating their very low abundances in raw materials), they were found to be predominant during the late fermentation period. several previous studies have also reported that w. koreensis, leu. mesenteroides, and l. sakei are the predominant kimchi lab during fermentation (jeong and others 2013a, 2013b; jung and others 2011, 2012, 2013a, 2014).  posted in microbes, nutrition, probiotics, sinusitis. tags: fermentation, kimchi, lactobacillus sakei on november 28, 2016 by sima. high fiber diet protects the colon’s mucus layer sima • november 25, 2016  an interesting study that showed that when gut microbes are deprived of dietary fiber (their food) they start to eat the natural layer of mucus that lines the colon. (the colon is part of the large intestine). this is important because the colon's mucus layer normally acts as a barrier to pathogenic microbes. yes, it was done in mice, but the researchers feel that this study accurately models what also happens in humans. their conclusion: when the microbes in the gut don't get enough dietary fiber from plants (such as whole grains, fruits, vegetables, seeds, nuts), then the microbes feed on the colon's mucus layer, which results in inflammation and makes the colon more vulnerable to pathogenic (disease causing) microbes. research shows that changes in the diet (high fiber vs low fiber) quickly results in changes in the gut microbes in humans and rodents - so it's important to consistently eat a lot of a variety of plant fiber. currently the recommended daily fiber intake for adults is for 28 to 35 grams (chart of some high fiber foods). they found that some bacteria strains flourished the best in low or no fiber conditions and it was these bacteria that were involved in breaking down the mucus layer. the research also showed that what are called "prebiotics" (purified forms of soluble fiber similar to what some processed foods and supplements contain) also resulted in thinning of the colon's mucus layer - they did not properly feed the gut microbes. from medical xpress: high-fiber diet keeps gut microbes from eating colon's lining, protects against infection it sounds like the plot of a 1950s science fiction movie: normal, helpful bacteria that begin to eat their host from within, because they don't get what they want. but new research shows that's exactly what happens when microbes inside the digestive system don't get the natural fiber that they rely on for food. starved, they begin to munch on the natural layer of mucus that lines the gut, eroding it to the point where dangerous invading bacteria can infect the colon wall. in a new paper in cell, an international team of researchers show the impact of fiber deprivation on the guts of specially raised mice. the mice were born and raised with no gut microbes of their own, then received a transplant of 14 bacteria that normally grow in the human gut.  the findings have implications for understanding not only the role of fiber in a normal diet, but also the potential of using fiber to counter the effects of digestive tract disorders. "the lesson we're learning from studying the interaction of fiber, gut microbes and the intestinal barrier system is that if you don't feed them, they can eat you," says eric martens, ph.d., an associate professor of microbiology at the university of michigan medical school....using u-m's special gnotobiotic, or germ-free, mouse facility, and advanced genetic techniques that allowed them to determine which bacteria were present and active under different conditions, they studied the impact of diets with different fiber content - and those with no fiber. they also infected some of the mice with a bacterial strain that does to mice what certain strains of escherichia coli can do to humans - cause gut infections that lead to irritation, inflammation, diarrhea and more. the result: the mucus layer stayed thick, and the infection didn't take full hold, in mice that received a diet that was about 15 percent fiber from minimally processed grains and plants. but when the researchers substituted a diet with no fiber in it, even for a few days, some of the microbes in their guts began to munch on the mucus.they also tried a diet that was rich in prebiotic fiber - purified forms of soluble fiber similar to what some processed foods and supplements currently contain. this diet resulted in the same erosion of the mucus layer as observed in the lack of fiber. the researchers also saw that the mix of bacteria changed depending on what the mice were being fed, even day by day. some species of bacteria in the transplanted microbiome were more common - meaning they had reproduced more - in low-fiber conditions, others in high-fiber conditions. and the four bacteria strains that flourished most in low-fiber and no-fiber conditions were the only ones that make enzymes that are capable of breaking down the long molecules called glycoproteins that make up the mucus layer....  just like the mix of bacteria, the mix of enzymes changed depending on what the mice were being fed, with even occasional fiber deprivation leading to more production of mucus-degrading enzymes. images of the mucus layer, and the "goblet" cells of the colon wall that produce the mucus constantly, showed the layer was thinner the less fiber the mice received. while mucus is constantly being produced and degraded in a normal gut, the change in bacteria activity under the lowest-fiber conditions meant that the pace of eating was faster than the pace of production - almost like an overzealous harvesting of trees outpacing the planting of new ones.  when the researchers infected the mice with citrobacter rodentium - the e. coli-like bacteria - they observed that these dangerous bacteria flourished more in the guts of mice fed a fiber-free diet. many of those mice began to show signs of illness and lost weight. when the scientists looked at samples of their gut tissue, they saw not only a much thinner or even patchy mucus later - they also saw inflammation across a wide area. mice that had received a fiber-rich diet before being infected also had some inflammation but across a much smaller area. [original study]  a thick mucus layer (green), generated by the cells of the colon's wall, provides protection against invading bacteria and other pathogens. this image of a mouse's colon shows the mucus (green) acting as a barrier for the "goblet" cells (blue) that produce it. credit: university of michigan posted in healthy living, human microbiome, microbes, nutrition. tags: gut microbes, gut mucus layer, high fiber diet, low fiber diet, prebiotics on november 25, 2016 by sima. vitamin d and autism spectrum disorder? sima • november 21, 2016   this study found impressive results - improvement in autistic behaviors in children diagnosed with autism spectrum disorder (asd) with four months of daily vitamin d supplementation. children in the placebo group did not show improvement. a nice aspect of the study was that the children were randomly assigned  to a placebo or a vitamin d group (so that the groups were not self-selected) and it was double-blinded (so no one knew who was getting the vitamins - again to prevent bias). this was a preliminary study - meaning more studies are needed, but it would be amazing if these results hold up...from science daily: vitamin d supplements may benefit children with autism spectrum disorder studies have shown an association between the risk of autism spectrum disorder and vitamin d insufficiency. in this latest study, 109 children with autism spectrum disorder were randomized to receive four months of vitamin d3 supplementation or a placebo."autism symptoms -- such as hyperactivity, social withdrawal, and others -- improved significantly following vitamin d3 supplementation but not after receiving placebo," said dr. khaled saad, lead author of the journal of child psychology and psychiatry study. excerpts from the original study from  the journal of child psychology and psychiatry: randomized controlled trial of vitamin d supplementation in children with autism spectrum disorder autism spectrum disorder (asd) is a frequent developmental disorder characterized by pervasive deficits in social interaction, impairment in verbal and nonverbal communication, and stereotyped patterns of interests and activities. it has been previously reported that there is vitamin d deficiency in autistic children; however, there is a lack of randomized controlled trials of vitamin d supplementation in asd children. this study is a double-blinded, randomized clinical trial (rct) that was conducted on 109 children with asd (85 boys and 24 girls; aged 3–10 years). the aim of this study was to assess the effects of vitamin d supplementation on the core symptoms of autism in children. asd patients were randomized to receive vitamin d3 or placebo for 4 months. the serum levels of 25-hydroxycholecalciferol (25 (oh)d) were measured at the beginning and at the end of the study. the autism severity and social maturity of the children were assessed by the childhood autism rating scale (cars), aberrant behavior checklist (abc), social responsiveness scale (srs), and the autism treatment evaluation checklist (atec).  supplementation of vitamin d was well tolerated by the asd children. the daily doses used in the therapy group was 300 iu vitamin d3/kg/day, not to exceed 5,000 iu/day. the autism symptoms of the children improved significantly, following 4-month vitamin d3 supplementation, but not in the placebo group. this study demonstrates the efficacy and tolerability of high doses of vitamin d3 in children with asd. new researches indicated that vitamin d insufficiency may be a significant risk factor in asd. vitamin d has a potential role in brain homeostasis and development, such as neuronal differentiation, neuronal migration and growth, neurotransmission, and synaptic function (harms, burne, eyles, & mcgrath, 2011; wang et al., 2016).....in this study, vitamin d supplementation revealed significant effects on the core manifestations of asd. the scores of abc subscales significantly improved in the group that received vitamin d (group i) but not in the placebo group (group ii). the parents of the children in group i rated significant improvement in irritability, hyperactivity, social withdrawal, stereotypic behavior, and inappropriate speech. recently, wang et al. (2016) performed a systematic review and meta-analysis of all studies on serum concentration of 25 (oh)d in asd (wang et al., 2016). eleven studies were included, accounting for a total of 870 asd patients and 782 healthy controls. serum levels of 25 (oh)d in participants with asd were significantly lower than those in controls. they concluded that low vitamin d might serve as a risk factor for autism spectrum disorder (wang et al., 2016).  in a recent survey, our research group measured 25 (oh)d in 122 asd children (3–9 years old) and 100 healthy children as controls (saad, abdel-rahman, et al., 2015). the asd group showed a significantly lower level of serum 25 (oh)d compared with the control group (p < .0001). the study found highly significant inverse correlations between serum 25 (oh)d levels and autism rating scales. in the second part of the previous study (saad, abdelrahman, et al., 2015), an open-label trial of 83 subjects who completed a 3-month therapy with high daily doses of vitamin d (300 iu/kg/day) was performed. collectively, 80.7% of the children with asd had significantly improved outcome, which was mainly in the sections of the cars and abc subscales that measure behavior, stereotypy, eye contact, and attention span (saad, abdel-rahman, et al., 2015).  posted in brain, children, nutrition. tags: autism spectrum disorder (asd), vitamin d3 on november 21, 2016 by sima. post navigation ← older posts search for: categories blood pressure brain breast cancer cancer cardiovascular health children diabetes endocrine disruptors exercise flame retardants healthy aging healthy living human microbiome lyme disease microbes nutrition pesticides pregnancy and childbirth probiotics sinusitis stroke uncategorized urinary tract infections archives archives select month december 2016 november 2016 october 2016 september 2016 august 2016 july 2016 june 2016 may 2016 april 2016 march 2016 february 2016 january 2016 december 2015 november 2015 october 2015 september 2015 august 2015 july 2015 june 2015 may 2015 april 2015 march 2015 february 2015 january 2015 december 2014 november 2014 october 2014 september 2014 august 2014 july 2014 june 2014 may 2014 april 2014 march 2014 february 2014 january 2014 december 2013 © mara silgailis. 2013-2016. all rights reserved. • web development by your credentials • --> log in powered by wordpress


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