June 18-24, 2010

By Dr Robert Goldman

Longevity News and Review provides readers with the latest information in breakthroughs pertaining to the extension of the healthy human lifespan. These news summaries are compiled by the American Academy of Anti-Aging Medicine (A4M; www.worldhealth.net), a non-profit medical society composed of 22,000 physician and scientist members from 105 nations, united in a mission to advance biomedical technologies to detect, prevent and treat aging related disease and to promote research into methods to retard and optimise the human aging process. Dr Ronald Klatz, M.D., D.O., A4M President, and Dr Robert Goldman, M.D., Ph.D., D.O., FAASP, A4M Chairman, physician co-founders of the anti-aging medical movement, distil these headlines and provide their commentary.

Fish May Reduce Heart Failure Risk

Omega-3 fatty acids from fish sources have been shown to exert beneficial effects on cardiovascular risk factors, with increased consumption of fatty fish and the omega-3s it contains to associate with lower rates of cardiovascular diseases. Emily Levitan, from the University of Alabama at Birmingham School of Public Health, and colleagues assessed the relationship of fatty fish and omega-3s contained therein, with heart failure risk among middle-aged and older women. The researchers analysed data from 36,234 women, ages 48 and 83 years, who were enrolled in the Swedish Mammography Cohort. Surveying dietary intakes and tracking incidence of heart failure during the 18-year study period, the team found that those who ate one serving of fatty fish per week had a 14-percent reduction in the risk of heart failure, and those women who ate two servings of fatty fish per week slashed their risk by 30 percent (compared to women who did not eat any fatty fish). The researchers conclude that: “Moderate consumption of fatty fish (1-2 servings per week) and marine omega-3 fatty acids were associated with a lower rate of first [heart failure] hospitalisation or death in this population.”

Dr. Klatz observes: Middle-aged and older women who ate fatty fish, a rich source of omega-3 fatty acids, slashed their risk of heart failure by up to 30 percent. This study reinforces the notion of the heart-healthy benefits of eating fish rich in omega-3s.

Foods to Help Ward off Alzheimer’s
With a growing body of evidence suggesting certain foods may help to reduce the onset of Alzheimer’s Disease, Yian Gu, from Columbia University (New York), and colleagues sought to ascertain possible specific dietary patterns that reduce Alzheimer’s risk. The team assessed the dietary patterns of 2,148 men and women, ages 65 and older. Surveying the subjects as to dietary habits and evaluating for signs of Alzheimer’s disease and dementia every 18 months for a four-year period, the team found that one particular dietary pattern was associated with a lower risk of Alzheimer’s disease. Foods in this diet that appeared to ward off Alzheimer’s disease were salad dressing, nuts, fish, poultry, tomatoes, fruits and cruciferous and dark and green vegetables. Positing that saturated fatty acids, monounsaturated fatty acids, omega-3 fatty acids, omega-6 fatty acids, vitamin E, vitamin B12, and folate present in this dietary pattern may suppress neuronal cell membrane dysfunction and plaque accumulation that typify Alzheimer’s, the researchers urge that: “Simultaneous consideration of previous knowledge regarding potentially [Alzheimer’s]-related nutrients and multiple food groups can aid in identifying food combinations that are associated with [Alzheimer’s] risk.”

Remarks Dr. Goldman: In revealing that a combination of nutrients and foods in a particular dietary pattern reduced the onset of Alzheimer’s, these researchers add to a growing body of evidence suggesting potential dietary interventions that may curb an individual’s risk of succumbing to a debilitating disease.

Flaxseed Slashes Cholesterol Levels

A good source of omega-3 fatty acids, flaxseed is high in ecoisolariciresinol diglucoside, a type of lignan, an antioxidant plant compound. Suzanne Hendrich, from Iowa State University, and colleagues enrolled 90 men and women suffering from elevated cholesterol but otherwise healthy, in a 12-week study. Subjects were divided into three groups and randomly assigned to daily consume tablets that contained zero, 150 or 300 milligrams of flaxseed lignans. Men who consumed either quantity of flaxseed lignans reduced their cholesterol levels by 10 percent.

Comments Dr. Klatz: Finding that men who consume at least 150 milligrams of flaxseed lignans per day may reduce cholesterol levels by 10 percent in a short three-month period, these researchers identify an important interventive foodsource that may help to slash the risks of cardiovascular disease.

Anti-aging medicine is the fastest-growing medical specialty throughout the world and is founded on the application of advanced scientific and medical technologies for the early detection, prevention, treatment and reversal of age-related dysfunction, disorders and diseases. It is a healthcare model promoting innovative science and research to prolong the healthy lifespan in humans. As such, anti-aging medicine is based on solid scientific principles of responsible medical care that are consistent with those applied in other preventive health specialties. The goal of anti-aging medicine is not to merely prolong the total years of an individual’s life, but to ensure that those years are enjoyed in a productive and vital fashion.
Visit the A4M’s World Health Network website, at www.worldhealth.net, to learn more about the A4M and its educational endeavours and to sign up for your free subscription to the Longevity Magazine™ e-Journal.

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