B12 Levels Predict a Healthier Brain

A study that analyzed the vitamin B121 levels in elderly individuals, age 61-87, found that higher B12 levels were associated with more normal brain size. On the other hand, those with the lowest levels of B12 had the most brain atrophy and were six times more likely to have a problem. 

The study does not talk about B12 deficiency from the point of view of government standards or daily values; people with the lowest B12 levels in this study were not actually deficient according to these standards. However, if one’s brain is shrinking due to a “low-normal” level of a vitamin, then most people would consider that a rather flagrant deficiency of a nutrient.

While supplements were not directly tested in this study to see whether or not they could prevent or reverse the problem, the data suggests that taking B12 is a really good idea for brain health. 

Vitamin B12 is vital to nerve function, as determined by hundreds of studies. Of course, I recommend supplementation with the co-enzyme forms of B12 such as methylcobalamin. Never use the cyanide-producing form known as cyanocobalamin, which is found in many dietary supplements.

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Workers With Paid Sick Days Healthier, More Productive: Study

HealthDay – 1 min 41 secs ago WEDNESDAY, Aug. 1 (HealthDay News) -- Employees with paid sick leave are healthier than other workers who do not have this benefit, new study findings suggest.

According to the report from the U.S. Centers for Disease Control and Prevention's National Institute for Occupational Safety and Health, workers with paid sick leave are 28 percent less likely to suffer nonfatal work-related injuries.

In addition, the researchers noted that those with jobs in high-risk industries, such as construction, manufacturing and health care, who often suffer from pain, sprains, fractures and chronic injuries, gain the most from this benefit.

"This study highlights how our work lives and our personal health are intertwined," the institute's director, Dr. John Howard, said in a CDC news release. "This concept of total worker health, which involves creating an environment of well-being both at home and at work, is an important aspect of the American economy, as we depend on able and productive workers."

In conducting the study, the researchers examined national survey data collected between 2005 and 2008 on 38,000 workers in the private sector. The investigators found that health care workers and technicians who did not have paid sick leave were 18 percent more likely to suffer a nonfatal work-related injury than their peers with similar jobs who did have access to paid sick leave.

The study also found that construction workers without paid sick leave were 21 percent more likely to sustain a nonfatal work-related injury than construction workers who did have this benefit.

If sick or stressed workers are not able to take time off from work, they may be at greater risk for injuries, the study authors warned. Previous studies have reported that sleep deprivation, fatigue and certain medications may contribute to nonfatal workplace injuries, they added.

"Many workers may feel pressured to work while they are sick, out of fear of losing their income," the study's lead researcher, Abay Asfaw, said in the news release. "If fewer people work while they are sick, this could lead to safer operations and fewer injuries in the workplace."

The study authors also pointed out that their findings support previous research that found that access to paid sick leave is associated with shorter recovery times and fewer complications from minor health problems. In addition, paid sick leave for workers could reduce the risk of spreading illnesses, particularly in day-care facilities and schools, the researchers noted.

In the United States, employers have the option to provide their workers with paid sick leave, but it's not required. The 1993 Family and Medical Leave Act mandates public- and private-sector companies to provide up to 12 weeks of leave to eligible workers, but it doesn't have to be paid leave, the authors explained in the release. In 2010, only 40 million private-sector employees in the United States had access to paid sick leave.

More research is needed to better understand how paid sick leave could benefit communities and prevent the spread of disease, the study authors concluded.

The study was released online in advance of print publication in the American Journal of Public Health.

More information

The U.S. Department of Labor has more about sick leave.

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Menu labeling requirements lead to healthier options at chain restaurants

ScienceDaily (July 19, 2012) — The recent Supreme Court decision on the Patient Protection and Affordable Care Act has cleared the way for national requirements about posting nutritional information at chain restaurants. Listing calories, fat content, and sodium levels of menu items at the point of purchase has been promoted as a way to address the obesity epidemic. Increased awareness may lead to healthier consumer choices, and may encourage restaurants to adapt their menus to meet demand. A new study has evaluated the real-life impact of menu labeling in King County, Washington, after new regulations were implemented, and has found some improvement, although most entrées continue to exceed recommended nutritional guidelines.

See Also:Health & MedicineNutritionDiet and Weight LossHealth PolicyScience & SocietyGovernment RegulationPublic HealthResource ShortageReferenceFast foodWeight WatchersCalorieLow-carb diets

The study is available online in advance of publication in the August issue of the Journal of the Academy of Nutrition and Dietetics.

"Frequent consumption of food away from home is associated with higher caloric intake and higher fat. As noted by the Food and Drug Administration, the cost of the obesity epidemic to families, businesses, and the government was over $117 billion in 2010," says lead investigator Barbara Bruemmer, PhD, RD, senior lecturer emeritus of the Program in Nutritional Sciences, School of Public Health, University of Washington, Seattle. "All of these issues underscore the need for environmental approaches to help consumers who are looking for better options."

King County was one of the first jurisdictions to implement menu labeling, in January 2009. The regulations applied to any restaurant with 15 or more establishments in the United States and at least $1 million in annual sales. Dr. Bruemmer and her colleagues wanted to learn whether restaurants would improve their entrées by reformulating items so that they had fewer calories and would replace some menu items with healthier alternatives.

The investigators audited menus at 11 sit-down restaurants and 26 quick-serve chains. They evaluated the nutritional levels of entrées that were on the menu six months after the regulations went into effect and remained on the menu 12 months later, to determine whether individual menu items had been reformulated to improve their nutritional profiles. They also looked at whether all entrées had a better nutrition profile. "We also wanted to know how healthy foods at chain restaurants were overall. How do these meals stack up compared to what we should be aiming for in a good diet?" Dr. Bruemmer said. So they compared the nutritional values of entrées at the restaurants in their study to US Department of Agriculture dietary guidelines.

"We did find evidence of a decrease in energy, saturated fat, and sodium content after the implementation of menu regulations for items that were on the menu at both time periods," reports Dr. Bruemmer. "We also saw a trend for healthier alternatives across all entrées over time, but only in the sit-down restaurants."

However, the study found that the majority of entrées were still very high in energy, saturated fats, and sodium, compared to dietary guidelines. "56% of entrees exceeded the recommended level for 1/3 of an adult's daily needs, while 77% of the entrees exceeded the guidelines for saturated fats, and almost 90% exceeded the sodium guidelines. Yes, we saw improvements, but there is still a long way to go. Those are pretty hefty servings for adults."

A decline of 41 calories in entrées was seen between the two time periods. "While that doesn't sound like very much, it is an improvement and it is statistically significant," says Dr. Bruemmer. "41 fewer calories could easily translate into several pounds lost over a year for an adult. It's modest, but it's a start."

With national guidelines from the Food and Drug Administration expected later this year, Dr. Bruemmer says that consumers need more options in the marketplace and clearer messages about how to use menu labeling information. "People can only respond to what's available in the environment. If we haven't yet seen people say, 'Oh, I found something that meets my needs,' well, maybe it's because there aren't enough moderate options available on the menu. Menu labeling will help people get a handle on this 'list' of calories, at the point where they're making their decisions and putting down their money. This is where America is providing a lot of food to our children. Let's give families a chance to make an informed decision," she concludes.

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Fiber Intake Linked to a Longer Life and Healthier Arteries

The importance of adequate fiber intake as a part of a healthy diet has been driven home by two studies published this month in the American Journal of Clinical Nutrition.  One study proves that fiber helps you live longer, and the other shows that consistent fiber consumption over many years is linked to healthier arteries.

The first study involved 452,717 European men and women followed for 12 years, comparing fiber intake to causes of death.  Fiber was inversely associated with mortality risk.  For each 10 gram increase in dietary fiber intake there was a 10 percent risk reduction in death from all causes.  Fiber offered a 39 percent risk reduction for digestion-related mortality, a 23 percent risk reduction for respiratory-related mortality, and a 15 percent risk reduction for inflammatory disease mortality. 

A second study of 373 people evaluated their fiber intake over a 24 year period, from ages 13 – 36.  At age 36 the participants had their arteries evaluated for stiffness using ultrasonography.  Those with stiffer carotid arteries had lower intakes of fiber over the 24 years.  This study speaks to the importance of a good diet throughout life and makes the point that a low fiber diet results in measurable adverse decline in the health of arteries at the relatively young age of 36.

Fiber is one of the most lacking components in the Western diet, one of several key nutritional substances that when lacking sets the stage for early disease and a shorter life. 

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Health Tip: Stay Healthier as You Age

HealthDay – 31 mins ago (HealthDay News) -- There is no single secret to staying young, but there are things you can do to help ensure that you stay healthier as you age.

The Cleveland Clinic offers these suggestions:

Don't smoke, and limit alcohol use.Practice a regular, balanced exercise routine.Maintain a healthy body weight.See your doctor regularly.Engage in frequent social activity, and try new ways to have fun.Work on maintaining relationships.Challenge your mind by furthering your education.

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DHA Helps Make Healthier Cholesterol

Many studies associate DHA Docosahexaenoic acid Essential omega 3 fatty acid integral to the health of all cell membranes, nerve and brain function. Must be gotten through the diet via cold water oceanic fish or some very limited plant sources or taken as a supplement. intake with a reduction in cardiovascular disease, even though DHA Docosahexaenoic acid Essential omega 3 fatty acid integral to the health of all cell membranes, nerve and brain function. Must be gotten through the diet via cold water oceanic fish or some very limited plant sources or taken as a supplement. is not considered a nutrient that typically lowers cholesterol.  A new study in Eskimos proves that DHA Docosahexaenoic acid Essential omega 3 fatty acid integral to the health of all cell membranes, nerve and brain function. Must be gotten through the diet via cold water oceanic fish or some very limited plant sources or taken as a supplement. intake influences the quality of cholesterol you have, regardless of whether or not you are overweight.

When you get a basic lab test that shows your LDL, HDL, and total cholesterol, it does not show what kind of condition your cholesterol is in.  We are learning more and more that quality, both in terms of LDL and HDL, makes a huge difference to the potential for cardiovascular risk.  For example, only damaged LDL cholesterol Low-density lipoprotein. It is a group of lipids and proteins that allow lipids like cholesterol, triglycerides, and fat soluble nutrients (Vitamin A, D, E , K, Q 10, carotenes) to be transported with the water-based bloodstream. becomes plaque, regardless of the amount of LDL in your blood.  Thus, a person with low LDL can readily be making plaque if free radicals or toxins are damaging the LDL they do have.

Cholesterol testing will undoubtedly improve in the next decade or so as we learn more and more about the nature of cholesterol quality, both for LDL and HDL.  Some insight into cholesterol quality can be obtained by measuring the size of cholesterol particles.  For example, if VLDL (very low density lipoprotein) particles are larger they have a higher tendency to contribute to disease, whereas if HDL particles are larger in size they tend to be of better quality.

In the new study researchers were able to show that DHA Docosahexaenoic acid Essential omega 3 fatty acid integral to the health of all cell membranes, nerve and brain function. Must be gotten through the diet via cold water oceanic fish or some very limited plant sources or taken as a supplement. intake was linked to healthier cholesterol particles, thus providing novel insights into one way DHA Docosahexaenoic acid Essential omega 3 fatty acid integral to the health of all cell membranes, nerve and brain function. Must be gotten through the diet via cold water oceanic fish or some very limited plant sources or taken as a supplement. helps reduce cardiovascular disease risk.  The intake of this omega-3 essential fatty acid was linked to having fewer VLDL particles, plus the VLDL was smaller in size.  DHA Docosahexaenoic acid Essential omega 3 fatty acid integral to the health of all cell membranes, nerve and brain function. Must be gotten through the diet via cold water oceanic fish or some very limited plant sources or taken as a supplement. contributed to a higher number of HDL (good cholesterol) and the HDL particles were larger. 

You need cholesterol, both LDL and HDL, to carry on many important functions in your body.  This study means that DHA Docosahexaenoic acid Essential omega 3 fatty acid integral to the health of all cell membranes, nerve and brain function. Must be gotten through the diet via cold water oceanic fish or some very limited plant sources or taken as a supplement. contributes to having LDL and HDL that is more metabolically fit and less likely to cause health problems.

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Skintervention: The Personalized Solution for Healthier, Younger, and Flawless-Looking Skin

When the rich and famous need to look red-carpet-ready, they call Scott-Vincent Borba, celebrity esthetician and skin-care pioneer. Why? Because Borba knows beauty, and his revolutionary approach can transform your skin whether you're battling wrinkles and brown spots, cellulite and menopausal breakouts, or clogged pores and blackheads. Skintervention shows you how to dig deeper (literally)

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