In a study from the
Harvard School of Public Health, people who regularly drank moderate amounts of
coffee daily --less than 5 cups per day -- experienced a lower risk of deaths
from cardiovascular disease, neurological diseases, Type 2 diabetes and
suicide. The benefit held true for
caffeinated and decaffeinated coffee, suggesting it's not just the caffeine
providing health perks but possibly the naturally occurring chemical compounds
in the coffee beans. The findings are based on data from three large ongoing
studies: 74,890 women in the Nurses' Health Study; 93,054 women in the Nurses'
Health Study 2; and 40,557 men in the Health Professionals Follow-up
Study. The study’ first author,
Dr. Ming Ding, wrote that bioactive compounds in coffee reduce insulin
resistance and systematic inflammation. In general, people who frequently drank
coffee were more likely to smoke and drink alcohol. To separate the effects of
coffee from smoking, researchers repeated their analysis among never-smokers,
and found that the protective benefits of coffee on deaths became even more
evident. The researchers warned
that some people should be cautious about their caffeine intake, such as
children and pregnant women
Women who eat more high-fiber
foods during adolescence and young adulthood--especially lots of fruits and
vegetables--may have significantly lower breast cancer risk than those
who eat less dietary fiber when young, according to a new large-scale study led
by Maryam Farvid at Harvard School of Public Health. Among all the women, there was a strong inverse
association between fiber intake and breast cancer incidence. For each
additional 10 grams of fiber intake daily--for example, about one apple and two
slices of whole wheat bread, or about half a cup each of cooked kidney beans
and cooked cauliflower or squash--during early adulthood, breast cancer risk
dropped by 13%. The greatest apparent benefit came from fruit and vegetable
fiber. The authors speculated that eating more fiber-rich foods may lessen
breast cancer risk partly by helping to reduce high estrogen levels in the
blood, which are strongly linked with breast cancer development.
Fiber
intake is also associated with longevity
– studies show a reduced risk of cardiovascular, respiratory and infectious
diseases. Fiber intake also lessens
the risk of type 2 diabetes and obesity; intestinal bacteria (the microbiome
again!) ferment dietary fiber and reduce the amount of glucose absorbed into
the blood.
Oregano: Dr. Supriya Bavadekar, at Long Island
University, is currently testing carvacrol, a constituent of oregano, on
prostate cancer cells. The results of her study demonstrate that the compound
induces apoptosis (cancer cell death) in these cells. Dr. Bavadekar and her
group are presently trying to determine the signaling pathways that the
compound employs to bring about cancer cell suicide. "We know that oregano
possesses anti-bacterial as well as anti-inflammatory properties, but its
effects on cancer cells really elevate the spice to the level of a super-spice
like turmeric," said Dr. Bavadekar. "Some researchers have previously
shown that eating pizza may cut down cancer risk. This effect has been mostly
attributed to lycopene, a substance found in tomato sauce, but we now feel that
even the oregano seasoning may play a role," stated Dr. Bavadekar. More
work is needed on this promising finding.
Recent studies also
indicate that oregano may inhibit liver cancer, breast cancer and foodborne
bacteria.
Many herbs have an anti-inflammatory effect that make them
helpful against a variety of health problems. Tune in next week for an update on turmeric, cinnamon,
ginger and coriander.
Sadja Greenwood, MD, MPH back
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