When you were a kid you always found vegetables disgusting and hated them, most kids do anyways. As you got older some grew on you and some didn’t, but vegetables should be a part of everyone’s diet. No matter how disgusting you thought vegetables were as a kid, or even as an adult, they have nothing on these 7 strange and disgusting foods that are actually extremely healthy for you. Some of these may make some people sick just thinking about them, but these foods are popular in many parts of the world, and the nutritional value found within each one easily justifies why they are eaten and loved by so many.

7 – Wheatgrass

Wheatgrass

Wheatgrass is an extremely healthy superfood that is usually ground up and drank as a juice, it can also be bought in a powder form that can then be used to make the wheatgrass juice. It has an extremely bitter taste, and it is definitely an acquired taste to people that like it. Most people that use wheatgrass as a nutritional supplement do not like the taste and many try to find ways to alleviate the bitter taste, many people mix it with different fruits and make smoothies and other drinks with things that will help hide the taste. Wheatgrass is healthier for you than almost any vegetable you can eat, and it also helps to clean the toxins out of your body. If you can handle the taste and are looking for a great addition to a healthy diet than wheatgrass is a great way to go.

6 – Marmite

Marmite

Marmite is a spread that is made from yeast extract and became popular in the early 20^th century. It is very popular in parts of Europe and also throughout Australia and New Zealand, but it never became a big favorite in the United States except among some vegetarians and vegans. Marmite is a pasty substance so it usually eaten by being spread on crackers or toast and they say it has a salty and bitter taste to it. Just like wheatgrass there are many health benefits of marmite, and some people eat it only for the nutritional value, but there are many that do actually enjoy the biting taste of marmite. Depending on how it is made the nutritional value can change, but it is a great source of protein and also has many other vitamins. If you try marmite there are two different kinds you can try, the British version and the version that was made popular in New Zealand. The two of them each have their own unique taste because of how they are made, but both are bitter and salty.

5 – Cod Liver Oil

Cod Liver Oil

Cod liver oil is another nutritional supplement that is somewhat disgusting to most people but is also extremely healthy because of all of the vitamins and minerals contained within. The name alone turns many people off to this supplement, but those that can handle the stuff swear by it and all of the nutritional benefits of using cod liver oil. Since it comes from the liver of codfish it smells like fish and is also extremely oily, just like the name would have you believe. Nowadays you can buy cod liver oil in gelatin pill format so you can get the nutritional benefits from it without having to actually drink the oil. Drinking the oil is the healthiest way to use cod liver oil, but many people cannot handle the pungent smell, the flavor, or the consistency so they choose the gelatin pill version. Cod liver oil is loaded with vitamins, especially vitamins A and D and it is great for helping to relieve symptoms associated with arthritis and other bodily aches and pains and it is also sometimes used in long term treatment of MS.

4 – Kimchee (or Kimchi)

Kimchee

There are a few different spellings of this strange fermented Korean food, to most people it is a pretty disgusting food but in Korea it is very popular and people love it and it is also very health for you. Kimchee is made from fermented vegetables, usually cabbage or radishes, but there are many different types of Kimchee so the taste and nutritional value can change even though all the different variations of the food are good for you. Kimchee has been a popular food in Korea for a couple thousand years now and it has become popular in many other parts of the world as well due to immigration and tourism. The nutritional value of Kimchee is wonderful, a serving provides your body with a full days recommended amount of Vitamin C as well as carotene and it is also loaded with a high concentration of dietary fiber with minimal calories. One would expect this to be good for you anyways considering it is made from various fermented veggies.

3 – Calf Liver

Calf Liver

Mmmmm, calf liver sounds so appetizing! Eh, not really but people do eat it and it is extremely healthy for you no matter how disgusting it sounds. You wouldn’t think it would be since the liver captures many of the bodies’ toxins, but it really is one of the healthiest yet disgusting foods you can consume. Calf liver has been something that people in certain parts of the world have been eating for hundreds of years and it has been found in cookbooks dating back to the early 19^th century. Nowadays most people that are willing to eat it know the high nutritional value of the calf’s liver and that is why they eat it, in some countries it is considered a delicacy though and there are many that have been raised on it that don’t quite realize how good it actually is for them. In fact a calf liver is one of the healthiest things you could possibly consume. It is loaded with protein, Vitamins A and B, as well as many different minerals that are good for you. It does have a lot of cholesterol which is the only bad part, but when it is eaten sparingly the nutritional value far outweighs the bad cholesterol contained within.

2 – Beef Brains

Beef Brains

Here is another highly nutritional food that just sounds totally disgusting, but this is also considered a delicacy in many parts of the world. It is exactly what it says it is, brains! People eat many other parts of the cow, so why not eat the brains as well, especially when it is so good for you. It can be prepared in many different ways, such as a burger like pictured above or even sautéed with some onions, mushrooms and pepper, many people even make soups and stews from the cows’ brain. Beef brains have a weird texture, it is said to be very mushy as you would expect and it is also stated that beef brains alone have practically no flavor, so the taste can be altered with various spices and herbs. The consistency is something many do not like, and just knowing what it is turns many people away from this healthy food, but the countries where it is a popular dish know that it is very good for you and they have found ways to make it an enjoyable dish to eat. The cow brain is loaded with vitamins and minerals and that is what make it a healthy choice, but if not prepared right there is a rare chance that it could make you sick. There have been very few cases of people getting sick from eating the food, and the nutrition contained within far outweighs the rare but possible bad effects of the beef brain.

1 – Blood Pudding

Blood Pudding

Yet another food that just sounds disgusting, but it is another popular and healthy food. Blood pudding, also called black pudding or blood sausage, is very popular in parts of Europe, especially in places like Ireland and Scotland where it is a staple of their diet, especially on special occasion and certain holidays. It is also a popular delicacy in other parts of the world, but many people think of Ireland and Scotland first when they think of blood pudding. Blood pudding is made from dried blood that comes from many different types of animals, the most popular animals blood that is used for blood pudding are usually cows or pigs but it does vary depending on the country. Some places also use goat blood or even duck blood to make this scrumptious delicacy. Many people say it does not taste much different than normal sausage, and usually it has stuff added in to alter the flavor. Some people use different fruits like raisins while others may use things like onions and peppers to give a better flavor. There are many ways it can be prepared across the globe and the proteins, vitamins, and minerals found within are really good for you. It is not hard to understand the nutritional value of the food because it is made from blood, and as everyone knows blood is what gives us life in the first place. If you like to try new things and can get past what it is actually made from it is definitely worth trying. Just like any of the other foods in this list, you never know until you actually try it.



Before & After

A big problem for people as they grow old, are baggy eyelids. This is a common problem, and a problem most people do understand that there is a fix for. My friend, Dr. Mitesh Kapadia, offers blepharoplasty at his Boston facility. Visit him at www.bostoneyelids and you will see this is only one aspect of his practice. He also offers Botox, Tear Duct surgery, and most people look at him as a leader of ophthalmic plastic surgery.

Where is he located?

He has offices throughout Massachusetts, as well as throughout the rest of New England. It is a lot more common than you think for people to travel across the country to have Dr. Kapadia perform surgery on them. The bottom line is trust, and Dr. Kapadia has a great deal of expertise. In fact, he is an assistant professor at Tufts University School of Medicine.

A few of the nutrients and dietary supplements for depression include:
Folate or Vitamin B9 – It has been discovered that around 15 percent to 38 percent of individuals with depression have low foliate levels. Many individuals that are using antidepressant medicines are also increasing the amount of Vitamin B9 they consume on daily basis are seeing marked improvements.

Trypotophan is an amino acid that creates serotonin. In some studies, if a person has a low level of this amino acid it can lead to depression.

S-Adenosinemethionine has been used in studies for treating depression and is doing excellent possibly better than antidepressants. These supplements for depression have been shown to boost serontin levels, which helps reduce depression.

Another one of the supplements for depression that is doing well is 5-Hydroxytryptophan, which may also be just as effective as antidepressants.

Some studies have shown that mineral selenium, which is found in liver, fish, garlic, shellfish, brewers yeast, sunflower seeds, grains, and Brazil nuts, can affect a person’s mood. After using selenium as a supplement for depression, some individuals noticed decreased bouts of depression after only five weeks.

Inositol is a substance in the brain. Low levels of inositol have been noted with individuals that have been diagnosed with depression. Studies have been practically satisfying for individuals that have not responded well with antidepressants.

There are many different supplements for depression that are now becoming more popular than medications due to fewer side effects and even better results. Learning which supplements for depression can help you best will be your road to recovery. It is best to speak with your doctor before taking supplements if you are now taking an antidepressant.

Ginkgo Biloba has been used for stroke victims, which improves the decreased blood flow to the brain. The decreased blood flow can result in short term memory loss, headaches, concentration issues, ringing in the ears, and dizziness. Ginkgo is a tree found in China, which are harvested and manufactured into supplements that have been used for centuries for better brain health.

There are other supplements for brain health that have been proven to be effective as well including fish oil-omega 3 fatty acid, folic acid, Vitamin C, Vitamin E, Vitamin D, and antioxidants.

Fish oil – omega 3 fatty acid is often used for individuals that have hypertension, elevated cholesterol levels, and diabetes. This supplement can be found in walnuts, almonds, fish, and of course over the counter supplements.

Folic acid has been recommended for individuals to prevent or delay the early signs of dementia and is found in a wide array of foods including cereals, bread, asparagus, green leafy vegetables, oranges, melons, strawberries along with supplements for brain health.

Vitamin C can be found in green peppers, red peppers, broccoli, cantaloupe, tomato juice, orange juice. Vitamin E can be found in green leafy vegetables, eggs, vegetable oils, and nuts. Vitamin D can be found in milk and yogurt. Vitamin D is often suggested by physicians for those that do not receive adequate sunlight.

Antioxidants are found in tea, coffee, red wine, and chocolate.

Of course, for those that do not eat properly, each of these can be found in supplements for brain health.

Many individuals are concerned about using dietary supplements, but the good news is that many of these supplements may actually help to prevent diseases and even improve overall health. Some experts on the other hand stay that some of these supplements can be dangerous to your health. Due to this, you may be wondering if dietary supplements are dangerous.

When it comes to problems with dietary supplement, it is often with herbal supplements. Some people may have a diverse reaction or even an allergic reaction to various herbs no different from foods or other things that can bring on a reaction.

Minerals and vitamins have been used for many years but there is still some danger involved if a person is taking more than needed which can result in an overdose.

One thing to consider when looking for dietary supplements is the way in which the product is manufactured. As long as safety and health issues are enforced, the products should be safe to use.

No matter what you may hear, the majority of dietary supplements are very safe. You have to use them as recommended and learn more about each supplement prior to taking. If you are taking other medications, you should always speak to your physician prior to adding any supplements as some may not blend well with the supplements and if you have an allergic reaction to some food products, you can discuss with your doctor if the herbs you plan to use as a supplement are safe for you. One last thing to remember, do not take supplements and ignore eating a balanced diet as they are created to help supplement your diet not replace your regular nutrition.

Denis Malvy, MD, PhD, Rodolphe Thiébaut, MD, Catherine Marimoutou, MD, François Dabis, MD, PhD, and the Groupe d’Epidémiologie Clinique du Sida en Aquitaine

Unité INSERM 330, Université Victor Segalen Bordeaux 2 (D.M., R.T., C.M., F.D., G.E.C.S.A.), Service de Médecine Interne et Maladies Tropicales, Hôpital Saint-André, Centre Hospitalier Universitaire de Bordeaux (D.M.), CISIH, Centre Hospitalier Universitaire de Bordeaux (G.E.C.S.A.), Bordeaux, FRANCE [crldess@crl.u-bordeaux2.fr]

Objective: To assess the performance of weight related nutritional markers (reported involuntary weight loss greater than 10%, measured weight loss and body mass index [BMI]) in predicting HIV disease progression.

Design: Multirisk cohort of HIV-1 infected patients.

Method: The three nutritional variables were studied in Cox proportional hazard models as time dependant variables.

Results: The sample included 2376 subjects (median follow up: 43.1 months), of those 675 experienced an AIDS defining event. After adjustment for well known prognostic factors, the reported weight loss greater than 10% tripled the risk of progression to clinical AIDS (Hazard ratio [HR] 3.0, 95 % confidence interval [CI] 2.5 – 3.7). For measured weight loss under 5%, between 5% and 10% and greater than 10% of baseline weight compared with no weight loss, hazard ratios were respectively 1.8 (CI 1.5 – 2.2), 2.6 (CI 2.1 – 3.2) and 5.1 (CI 4.1 – 6.4). The relative risks of AIDS were 1.7 (CI 1.3 – 2.2) for BMI between 17 kg/m² and 18.5 kg/m², 2.6 (CI 1.7 – 4.0) for BMI between 16 kg/m² and 17 kg/m² and 4.7 (CI 3.0 – 7.4) for BMI under 16 kg/m².

Conclusions: Even a limited weight loss measured at a given time during follow up increases the risk of HIV progression; moreover, a simple cross-sectional measure of BMI has a good predictive value for subsequent development of clinical disease.

Department of Physical Therapy, Exercise and Nutrition Sciences (J.T.V., X.F.), Department of Physiology (D.P.), State University of New York at Buffalo, Buffalo, New York [jtv@acsu.buffalo.edu]

Objective: Exercise and the neuroendocrine and oxidative stress it elicits on immune function is modulated by dietary fat intake. The effects of increasing dietary fat on endurance exercise-induced alterations (80% of VO_2max for 2 hours) in the plasma levels of cortisol and prostaglandin E₂ (PGE₂), interferon-gamma (IFN-gamma) and lipid peroxides were investigated. As higher levels of cortisol, PGE₂ and lipid peroxides could be immunosuppressive, the effects of different levels of dietary fat on these measures in runners were determined.

Methods: Healthy trained runners (males and females) consumed serially 15% fat diet (of daily energy), 30% fat diet and 40% fat diets for four weeks each. In the last week of each diet period the subjects ran to exhaustion at 80% of their VO_2max and blood was drawn pre- and post-run. Cortisol, IFN-gamma, PGE₂ and lipid peroxides were determined using standard techniques.

Results: Pre-exercise levels of plasma cortisol were elevated, IFN- was unchanged and PGE₂ and lipid peroxides decreased on the 40%F diet compared to 30%F and 15%F. Post-exercise levels of plasma cortisol (p<0.004), PGE₂ (p=0.0057) and lipid peroxide levels increased (p<0.0001) after endurance exercise on all diets. The rates of increase of plasma cortisol levels during exercise were similar on all three diets. Although absolute cortisol levels were higher in the high fat group, the rate of increase of plasma cortisol level during exercise was similar on each diet. The dietary fat levels did not affect IFN-gamma, however, PGE₂ and lipid peroxides decreased with increasing fat at baseline at 40%F level (p< 0.01; 30%F vs. 40%F: p< 0.002; 15%F vs. 40%F: p< 0.007).

Conclusions: Data from the present study suggest that higher levels of fat in the diet, up to 40%, increase endurance running time without adverse effects on plasma cortisol, IFN-gamma, and lipid peroxide levels.

Lisa M. Carter, MSc, Susan J. Whiting, PhD, Donald T. Drinkwater, PhD, Gordon A. Zello, PhD, Robert A. Faulkner, PhD, Donald A. Bailey, PED

College of Pharmacy and Nutrition (L.M.C., S.J.W., G.A.Z.), College of Kinesiology (D.T.D., R.A.F., D.A.B.), University of Saskatchewan, Saskatoon, CANADA, Department of Human Movement Studies, University of Queensland, Brisbane, AUSTRALIA (D.A.B.) [Susan.whiting@usask.ca]

Objective: We examined the relationship between self-reported calcium (Ca) intake and bone mineral content (BMC) in children and adolescents. We hypothesized that an expression of Ca adjusted for energy intake (EI), i.e., Ca density, would be a better predictor of BMC than unadjusted Ca because of underreporting of EI.

Methods: Data were obtained on dietary intakes (repeated 24-h recalls) and BMC (by DEXA) in a cross-section of 227 children aged 8 to 17 years. Bivariate and multivariate analyses were used to examine the relationship between Ca, Ca density, and the dependent variables total body BMC and lumbar spine BMC. Covariates included were height, weight, bone area, maturity age, activity score and EI.

Results: Reported EI compared to estimated basal metabolic rate suggested underreporting of EI. Total body and lumbar spine BMC were significantly associated with EI, but not Ca or Ca density, in bivariate analyses. After controlling for size and maturity, multiple linear regression analysis revealed unadjusted Ca to be a predictor of BMC in males in the total body (p = 0.08) and lumbar spine (p = 0.01). Unadjusted Ca was not a predictor of BMC at either site in females. Ca density was not a better predictor of BMC at either site in males or females.

Conclusions: The relationship observed in male adolescents in this study between Ca intake and BMC is similar to that seen in clinical trials. Ca density did not enable us to see a relationship between Ca intake and BMC in females, which may reflect systematic reporting errors or that diet is not a limiting factor in this group of healthy adolescents.

Department of Physical Education and Health Promotion,University of Wisconsin – Oshkosh, Oshkosh, Wisconsin (W.D.S.), Capital Univerrsity, Columbus, Ohio (C.J.B.), Arizona State University, Tempe, Arizona (L.K.K.) [schmidtw@uwosh.edu]

Objective: The specific aim of this study was to determine if three 10 minute bouts of exercise per day (3×10) and two 15 minute bouts per day (2×15) were as effective as one 30 minute bout per day (1×30) for improving VO₂ max and weight loss.

Methods: Overweight, female college students (body mass index 28 kg/m²) were recruited and assessed at baseline and post-treatment for aerobic fitness (Astrand maximal cycle test), weight, skinfold thickness (7-site), and circumference measures (4-site). Following measurement of resting energy expenditure (REE), subjects were asked to follow a self-monitored calorie restricted diet (80% of REE) for the twelve week duration of the study and were assigned (non-random) to one of four treatment groups: 1) a nonexercising control group (control, n=8), 2) a 30 minutes continuous exercise group (1×30, n=12), 3) a 30 minutes accumulated exercise group (2×15, n=10) and 4) a second 30 minutes accumulated exercise group (3×10, n=8). The exercising subjects participated in aerobic exercise training at 75% of heart rate reserve three to five days per week with all exercise monitored.

Results: VO₂ max increased significantly while weight, body mass index, sum of skinfolds, and sum of circumferences decreased significantly from baseline to post-treatment in the 1×30, 2×15, and the 3×10 groups but not in the control group. A tertiary finding was that exercise participation did not differ among the exercising groups with regard to the average number of days per week.

Conclusions: These results support the hypothesis that exercise accumulated in several short bouts has similar effects as one continuous bout with regard to aerobic fitness and weight loss during caloric restriction in overweight, young women.

Ectomorph Workout

If you are an ectomorph and looking for the perfect workout plan to add lean muscle, and bulk up, we have the routine for you. We also have a few diet tips to help you bulk up without adding lower belly fat.

It is not going to be easy. Most ectomorphs are going to need to eat an [almost] insane amount of calories in order to see the results they want.

We recommend you start your day with a protein shake which includes one tablespoon of peanut butter and a banana. You should also load up on some more carbs (remember this is a bulking plan to go with your workout plan). This can come in the form of bread, oats,  or a combination of a few things. In our experience, people tend to workout in the morning so this will also be considered your pre-workout shake / meal. There is absolutely no need to stress about exact minutes to consume this before workout. Generally a good rule of thumb is 30-45 minutes prior to your workout.

Post Workout: Drink another shake, and reach for some eggs, and cereal. Sticking to egg whites is not a bad idea. Yes you are trying to bulk, but keeping your cholesterol low what we call a win-win.

Throughout the day continue to eat every few hours. Don’t load up on trash, just healthy foods that your body can use to build muscle. Chicken, Tuna, and Meat are all good options.

For a complete diet try this article.

The fact of the matter is that weight gain, and more specifically a workout plan that will provide muscle gain is not a secret formula.

Eat more than your body burns. Work out for 1 hour a day 3 out of 4 days.

This sounds simple enough, but in order to get the desired results try following this workout plan.

Remember the cycle will be 3 days on, and 1 day off. Keep cardio to a minimum, and if you are sore from a previous workout, take a day off. No questions asked.

Day 1: Chest / Triceps [3 sets of 10 repetitions]

• Bench Press
• Pushups
• Decline Bench Press
• Incline Dumbell Fly’s
• Side Lateral Raises

Day 2: Back / Biceps [3 sets of 10 repetitions]

• Seated Rows
• Shoulder Press
• Pullups
• Cable Curls
• Lat Pulldown
• Hammer Curls

Day 3: Legs / Shoulders [3 sets of 10 repetitions]

• Military Press
• Squats
• Leg Extensions
• Lunges
• Barbell Shoulder Press

As with all exercises you should warm up before and please give yourself a 2 minute rest in between sets.

Good luck, and here is to a healthy future!

Anne-Louise M. Heath, PhD, C. Murray Skeaff, PhD, Sue M. O’Brien, BHSc, RD(NZ), Sheila M. Williams, BS, PGDip, and Rosalind S. Gibson, PhD

Departments of Human Nutrition (A.-L.M.H., C.M.S., S.M.O., R.S.G.), Preventive & Social Medicine (S.M.W.), University of Otago, Dunedin, NEW ZEALAND [rosalind.gibson@stonebow.otago.ac.nz]

Objective: To investigate the efficacy of, first, a dietary regimen involving increased consumption of iron-rich foods and enhancers of iron absorption and decreased consumption of inhibitors of iron absorption and, second, a low dose iron chelate iron supplement, for increasing iron stores in young adult New Zealand women with mild iron deficiency (MID).

Methods: The study was a 16 week randomized placebo-controlled intervention. Seventy-five women aged 18 to 40 years with MID (serum ferritin <20g/L and hemoglobin <120g/L) were assigned to one of three groups: Placebo, Supplement (50mg iron/day as amino acid chelate) or Diet. Participants in the Diet Group were given individual dietary counseling to increase the intake and bioavailability of dietary iron. Dietary changes were monitored by a previously validated computer-administered iron food frequency questionnaire.

Results: Diet Group members significantly increased their intake of flesh foods, heme iron, vitamin C and foods cooked using cast-iron cookware and significantly decreased their phytate and calcium intakes. Serum ferritin increased in the Supplement and Diet Groups by 59% (p=0.001) and 26% (p=0.068), respectively, in comparison to the Placebo Group. The serum transferrin receptor:serum ferritin ratio decreased by 51% in the Supplement Group (p=0.0001), and there was a non-significant decrease of 22% (p=0.1232) in the Diet Group.

Conclusions: This study is the first, to our knowledge, to demonstrate that an intensive dietary program has the potential to improve the iron status of women with iron deficiency.

Daniel E. Epner, MD

Baylor College of Medicine, Houston, Texas [depner@bcm.tmc.edu]

Most metastatic tumors, such as those originating in the prostate, lung, and gastrointestinal tract, respond poorly to conventional chemotherapy. Novel treatment strategies for advanced cancer are therefore desperately needed. Dietary restriction of the essential amino acid methionine offers promise as such a strategy, either alone or in combination with chemotherapy or other treatments. Numerous in vitro and animal studies demonstrate the effectiveness of dietary methionine restriction in inhibiting growth and eventually causing death of cancer cells. In contrast, normal host tissues are relatively resistant to methionine restriction. These preclinical observations led to a phase I clinical trial of dietary methionine restriction for adults with advanced cancer. Preliminary findings from this trial indicate that dietary methionine restriction is safe and feasible for the treatment of patients with advanced cancer. In addition, the trial has yielded some preliminary evidence of antitumor activity. One patient with hormone-independent prostate cancer experienced a 25% reduction in serum prostate-specific antigen (PSA) after 12 weeks on the diet, and a second patient with renal cell cancer experienced an objective radiographic response. The possibility that methionine restriction may act synergistically with other cancer treatments such as chemotherapy is being explored. Findings to date support further investigation of dietary methionine restriction as a novel treatment strategy for advanced cancer.

Michael B. Zemel, PhD

Departments of Nutrition and Medicine, University of Tennessee, Knoxville, Tennessee [mzemel@utk.edu]

Regulation of intracellular calcium plays a key role in hypertension and obesity. Dysregulation of calcium homeostasis appears to be a fundamental factor linking these conditions. Regulation of intracellular calcium in key disease-related target tissues by calcitrophic hormones provides the opportunity to modulate disease risk with dietary calcium. Overall, sub-optimal calcium intakes contribute to the etiology of salt-sensitivity and hypertension. High salt diets exert a calciuretic effect, serving to exacerbate the physiological consequences of sub-optimal calcium diets. Among these are increases in 1,25-dihydroxyvitamin D, which increases vascular smooth muscle intracellular calcium, thereby increasing peripheral vascular resistance and blood pressure. Dietary calcium reduces blood pressure in large part via suppression of 1,25-dihydroxyvitamin D, thereby normalizing intracellular calcium. The practical relevance of this approach has been confirmed in the DASH (Dietary Approaches to Stop Hypertension) trial, which demonstrated that increasing low-fat dairy product and fruit and vegetable consumption exerted profound blood pressure-lowering effects. The magnitude of this effect among hypertensives was comparable to that typically found in pharmacological trials of mild hypertension. 1,25-dihydroxyvitamin D also stimulates calcium influx in human adipocytes, resulting in stimulation of lipogenesis, inhibition of lipolysis and expansion of triglyceride stores. Accordingly, suppression of 1,25-dihydroxyvitamin D by dietary calcium has been identified as a target, which may contribute to the prevention and management of obesity. Indeed, laboratory, clinical and population data all indicate a significant anti-obesity effect of dietary calcium, although large-scale prospective clinical trials have not yet been conducted to definitively demonstrate the scope of this effect. Thus, available evidence indicates that increasing dietary calcium intakes may result in reductions in fat mass as well as in blood pressure.

Robert J. Nicolosi, PhD, FACN, Thomas A. Wilson, PhD, MPH, Carl Lawton, PhD, and Garry J. Handelman, PhD

Departments of Health and Clinical Science and Chemical Engineering, Center For Chronic Disease Control and Prevention, University of Massachusetts-Lowell, Lowell, Massachusetts [Robert_Nicolosi@uml.edu]

Hypercholesterolemia represents a significant risk for cardiovascular disease (CVD). While diet intervention remains the initial choice for the prevention and treatment of CVD, the nature of the dietary modification remains controversial. For example, reducing calories from total fat, without decreasing saturated fat intake results in insignificant changes in low density lipoprotein cholesterol (LDL-C). Similarly, diet interventions that focus solely on lowering dietary cholesterol and saturated fat intake not only decrease LDL-C, but also high density lipoprotein cholesterol (HDL-C) and therefore may not improve the lipoprotein profile. This brief review summarizes dietary interventions that lower LDL-C without affecting HDL-C levels. These interventions include soy protein, soluble fiber, soy lecithin and plant sterols. This review also includes some of the reported dietary interventions, such as polyphenols, isoflavones, folic acid and vitamins B₆ and B_12, which reduce the risk of CVD without changes in lipoprotein cholesterol.

Bruce A. Watkins, PhD, FACN, Yong Li, PhD, and Mark F. Seifert, PhD

Department of Food Science, Lipid Chemistry and Molecular Biology Laboratory, Purdue University, West Lafayette, and Department of Anatomy and Cell Biology, Indiana University School of Medicine, Indianapolis, Indiana [watkins@foodsci.purdue.edu]

Several systemic hormones and localized growth factors coordinate events of bone formation and resorption to support bone growth in the young and maintain bone mineral content in the adult. Some of the more important factors produced in the bone microenvironment that impact skeletal biology include prostaglandins, cytokines, and insulin-like growth factors. Dietary fat sources that exert potent biological effects on the skeletal tissues belong to the omega-6 and omega-3 families of essential fatty acids. Specific long-chain polyunsaturated fatty acids (PUFA) belonging to these families are substrates for prostanoids that influence the differentiation and activity of cells in bone and cartilage tissues. These PUFA appear to alter prostanoid formation, cell-to-cell signaling processes, and impact transcription factors in vivo. Hence, these biologically active PUFA can be called nutraceutical fatty acids. This review highlights the role of nutraceutical fatty acids on bone metabolism and joint disease. The recent discovery of transcription factors controlling osteoblast function, and soluble proteins directing osteoclastogenesis and osteoblastogenesis offer new research opportunities for studying nutraceutical fatty acids in skeletal biology.

Robert P. Heaney, MD

John A. Creighton University Professor, Creighton University, Omaha, Nebraska [rheaney@creighton.edu]

Current and emerging bone active pharmacologic agents are capable of producing substantial gains in bone mass. However, nutrition must be adequate if this potential is to be realized. Calcium and vitamin D supplementation, for example, have both been demonstrated to augment substantially the skeletal response to estrogen therapy in postmenopausal women. The bisphosphonates and selective estrogen receptor modulators SERMs have all been tested only in the context of supplemental calcium and vitamin D. Therefore, it cannot be assumed that these bone active agents would be effective in the absence of these nutrients. Adequate protein intake has also been demonstrated to protect bone mass in the elderly and to improve recovery from osteoporotic fractures. Phosphorus intake, less extensively studied, may be more important than currently recognized, particularly in elderly individuals living alone, eating little meat, and receiving anti-osteoporosis treatment agents.

Bahram H. Arjmandi, PhD, RD

Department of Nutritional Sciences, Oklahoma State University, Stillwater, Oklahoma [arjmand@okstate.edu]

Ovarian hormone deficiency is a major risk factor for osteoporosis in postmenopausal women. Hormone replacement therapy (HRT) is perhaps the most effective treatment, as it has been demonstrated to reduce both the rate of bone loss and risk of fracture, including hip fracture. However, not all women who may benefit from HRT are willing to initiate this treatment due to fear of cancer and contraindications. Other therapeutic agents currently available are also associated with certain adverse effects. As a result, postmenopausal women are more inclined to use natural remedies to alleviate postmenopausal symptoms and help reduce their risk for chronic diseases such as osteoporosis. Recent reports support the notion that certain bioactive constituents, e.g., phytoestrogens in plants, play a role in maintaining or improving skeletal health. The main consumable plant sources of phytoestrogens include isoflavones and lignans found mainly in soybeans and flaxseed, respectively. Although this paper primarily focuses on the effects of soy protein or its isoflavones on bone, additional statements regarding the role of flaxseed and dried plums, a rich source of polyphenols, with respect to bone will be made.

Orla M. Conneely, PhD

Department of Molecular and Cellular Biology, Baylor College of Medicine, Houston, Texas [orlac@bcm.tmc.edu]

Lactoferrin is a non-heme iron binding glycoprotein produced during lactation and by epithelial cells at mucosal surfaces. The protein is a prominent component of the first line of mammalian host defense and its expression is upregulated in response to inflammatory stimuli. In this paper, the antibacterial and immune modulatory properties of lactoferrin that contribute to host defense are reviewed. In addition, the results of recent preclinical and clinical studies demonstrating that lactoferrin acts as an inhibitor of dermal inflammatory cytokine production are summarized. The results indicate that lactoferrin may act as a potent anti-inflammatory protein at local sites of inflammation including the respiratory and gastrointestinal tracts.

Melinda A. Beck, PhD

Departments of Pediatrics and Nutrition, University of North Carolina at Chapel Hill, Chapel Hill, North Carolina [melinda_beck@unc.edu]

Malnutrition has long been associated with increased susceptibility to infectious disease. The increase in severity from and susceptibility to infectious disease in malnourished hosts is thought to be the result of an impaired immune response. For example, malnutrition could influence the immune response by inducing a less effective ability to manage the challenge of an infectious disease. Work in our laboratory has demonstrated that not only is the host affected by the nutritional deficiency, but the invading pathogen is as well. Using a deficiency in selenium (Se) as a model system, mice deficient in Se were more susceptible to infection with coxsackievirus, as well as with influenza virus. Se-deficient mice develop myocarditis when infected with a normally benign strain of coxsackievirus. They also develop severe pneumonitis when infected with a mild strain of influenza virus. The immune system was altered in the Se-deficient animals, as was the viral pathogen itself. Sequencing of viral isolates recovered from Se-deficient mice demonstrated mutations in the viral genome of both coxsackievirus and influenza virus. These changes in the viral genome are associated with the increased pathogenesis of the virus. The antioxidant selenoenzyme, glutathione peroxidase-1, was found to be critically important, as glutathione peroxidase knockout mice developed myocarditis, similar to the Se-deficient mice, when infected with the benign strain of myocarditis. This work points to the importance of host nutrition in not only optimizing the host immune response, but also in preventing viral mutations which could increase the viral pathogenicity.

Vladimir Vuksan, PhD, John L Sievenpiper, MSc, Zheng Xu, MD, MSc, Evelyn Y.Y. Wong, MSc, Alexandra L Jenkins, RD, Uljana Beljan-Zdravkovic MD, MSc, Lawrence A Leiter, MD, Robert G Josse, MBBS, Mark P Stavro, MSc

Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Toronto, Ontario; Clinical Nutrition and Risk Factor Modification Centre (V.V., J.L.S., Z.X., E.Y.Y.W., U.B.Z., A.L.J., L.A.L., R.G.J., M.P.S.) and Division of Metabolism and Endocrinology (V.V., L.A.L., R.G.J.), St. Michael’s Hospital, Toronto, Ontario, CANADA [v.vuksan@utoronto.ca ]

Despite significant achievements in treatment modalities and preventive measures, the prevalence of diabetes has risen exponentially in the last decade. Because of these limitations there is a continued need for new and more effective therapies. An increasing number of people are using dietary and herbal supplements, even though there is a general lack of evidence for their safety and efficacy. Consequently, science based medical and government regulators are calling for more randomized clinical studies to provide evidence of efficacy and safety. Our research group has selected two such promising and functionally complementary therapies for further investigation as potentially emerging alternative therapies for type 2 diabetes: Konjac-mannan (KJM) and American Ginseng (AG). We have generated a mounting body of evidence to support the claim that rheologically-selected, highly-viscous KJM, and AG with a specific composition may be useful in improving diabetes control, reducing associated risk factors such as hyperlipidemia and hypertension, and ameliorating insulin resistance. KJM has a demonstrated ability to modulate the rate of absorption of nutrients from the small bowel, whereas AG has post-absorptive effects. Consequently, it appears that KJM and AG are acting through different, yet complementary, mechanisms: KJM by increasing insulin sensitivity and AG likely by enhancing insulin secretion. Before the therapeutic potential of KJM and AG as novel prandial agents for treatment of diabetes can be fully realized, further controlled trials with larger sample sizes and of longer duration are required. A determination of the active ingredients in AG, and the rheology-biology relationship of KJM are also warranted.