In the news – health & nutrition research

In this week’s article, our nutritional therapist, Annie, provides a roundup of some of the most recent health and nutrition-related articles in the news:

• Are children with ADHD at higher risk of nutrient deficiencies
• Consumption of processed red meats linked to dementia
• Sugar can increase biological ageing, while antioxidants can reduce it
• Low magnesium levels as a risk factor for disease 

New research finds deficiencies of folate and B12 in children with attention deficit hyperactivity disorder (ADHD)

ADHD is a neurodevelopmental disorder that is characterised by hyperactivity, impulsivity and poor attention span that affects everyday social, emotional and academic life. The causes of ADHD are multifactorial and theories explore the role of both genetics and the environment, alongside neuroanatomical and neurochemical factors.

Food intake and preferences in those with ADHD have been explored, with findings suggesting a relationship between ADHD and poor nutritional status, unhealthy food choices and inconsistent eating patterns. Higher intakes of sugary and salty food, paired with low intakes of fibre, omega-3 and folate in particular, have been found in children with ADHD compared to matched controls. We know that nutritional status can have a huge impact on mood and cognition and so it is suggested that these patterns, along with nutrient deficiencies, can worsen unwanted ADHD characteristics, such as insomnia and disturbed concentration.

A deficiency in B12 and folate has been linked to many concerns such as poor concentration and attention span, insomnia, irritability and mood disturbances. This makes sense when we think about how these nutrients are vital in many bodily processes, including methylation, which plays a vital role in the synthesis of the neurotransmitters dopamine and serotonin, along with other important monoamines.

A systematic review of six cross-sectional studies looking at low and middle-income countries found that levels of folate and B12 were significantly lower in children who presented with ADHD when compared to controls. Interestingly, a link was also found between children with ADHD and low maternal folate levels during gestation, which is known to increase development delay and contribute to overall cognitive impairment. However, it is worth noting that other research in this review found no association, and some studies even discovered elevated folate levels in children with ADHD compared to controls.

B12 was also found to be significantly reduced in children with ADHD. B12 plays a vital role in brain development, cognition and homocysteine metabolism, and low levels can be associated with mood dysregulation and memory issues. B12 also plays a role in dopamine-stimulated phospholipid methylation by affecting the D4 receptor in the CNS, which the authors highlighted as being linked to ADHD.

The importance of B12 and folate is far-reaching; they are needed for methylation, DNA and protein synthesis, and they act as a cofactor for one-carbon metabolism, which contributes to protein function, neurotransmitter production, phospholipid synthesis and DNA/RNA synthesis and metabolism.

Read the full article here: Vitamins B9 and B12 in children with attention deficit hyperactivity disorder (ADHD): A systematic review: International Journal for Vitamin and Nutrition Research: Vol 94, No 5-6 (hogrefe.com)

Replacing processed red meat with beans and nuts may help lower dementia risk

A recent study presented at the Alzheimer’s Association International Conference this year found that eating processed red meat, such as bacon, is associated with a 14% increased risk of dementia.

Previous research into red meat and health has already shown it to be a risk factor for several conditions, including heart disease and stroke, cancer, obesity and Type 2 Diabetes. Processed meats are known to cause excess inflammation, which can contribute to ageing, metabolic disease and cognitive decline. Nutrient dense healthy foods on the other hand contain an array of antioxidants, phytonutrients and omega-3 fatty acids, which can support cardiovascular and brain health. While it is well known that processed foods have a negative effect upon cognitive health, the present study highlights the significant relationship between food choices, cognitive decline and dementia.

The current researchers looked at 130,000 participants involved in the Nurse’s Health Study and the Health Professionals follow-up study. Both studies assessed multiple relationships between diet and health, including the link between red meat and an increased risk of dementia. The participants were asked to complete food frequency questionnaires every 2 to 4 years which identified their consumption and frequency of eating processed meats. They also reported their intake and frequency of consumption of nuts and legumes such as walnuts, beans, and lentils as well as soy products such as tofu and soy protein.

Overall, a total of 11,173 cases of dementia were found.

The results indicated that those consuming just ¼ serving or more of processed red meat daily were 14% more likely to develop dementia compared to those who ate less than 1/10 of a serving daily.

The research also indicated that replacing 1 serving of processed meat with nuts and legumes, such as beans and peas could significantly reduce the risk of dementia. The researchers also evaluated the participant’s cognitive health, finding that for every additional serving of processed red meat, there was an extra 1.61 years of cognitive ageing, linked to a decline in executive function, processing, and language. Further results found an increase in 1.69 years in cognitive ageing for recall ability.

In conclusion, they found that replacing one serving of red meat with a serving of nuts and legumes was associated with a 20% lower risk of developing dementia and 1.37 fewer years of cognitive ageing in global cognition.

This provides good evidence that food choices can decelerate cognitive decline and may even reduce the risk of developing Alzheimer’s disease.

Read the full article here: Dementia: Processed red meat increases risk by 14% (medicalnewstoday.com)

Sugar in the diet may accelerate ageing, but antioxidants can slow this down

A recent cross-sectional study using epigenetic testing has found that added sugar intake can increase a woman’s biological age, whilst an anti-inflammatory diet, rich in antioxidants, can decelerate epigenetic ageing.

Researchers looked at 342 participants with an average age of 39 who were involved in the National Heart, Lung and Blood Institute Growth and Health Study (NGHS). Participants provided food diaries, which were analysed for intakes of added sugar, monounsaturated fatty acids, isoflavones and fibre, alongside vitamins A, B12, E, C, folate and minerals zinc, selenium, and magnesium.

Epigenetic clocks are used to estimate biological age independent of chronological age which can determine a broad range of health outcomes and mortality risk. The current study used the GrimAge2 epigenetic clock which looks at methylation patterns on the genome.

They found that those who ate a predominantly healthy diet, with low amounts of sugar, had a lower biological age when compared to those who ate a more sugar-heavy diet. Furthermore, it was found that for every extra gram of sugar in the diet, there was an increase in the biological age score of 7 days.

It is known that high intakes of sugars in the diet can contribute to inflammation due to the production of advanced glycation end products, which increases the risk of cellular ageing and poor metabolic health. Sugar also increases oxidative DNA damage and as this study has concluded, significantly impacts the rate of biological ageing.

Read the full article here: Essential Nutrients, Added Sugar Intake, and Epigenetic Age in Midlife Black and White Women: NIMHD Social Epigenomics Program | Genetics and Genomics | JAMA Network Open | JAMA Network

The link between low magnesium levels, high homocysteine and disease risk

A recent study looking at 172 middle-aged adults found that low levels of magnesium can contribute to elevated homocysteine, which has been associated with DNA damage and an increased risk for age-related diseases, including Alzheimer’s disease.

Magnesium is essential for over 600 enzymes in the body and plays a role in vital bodily processes including DNA replication, blood sugar regulation, muscle and nerve function and energy production. Homocysteine is an amino acid that is produced during the metabolism of methionine and plays a crucial role in homeostasis in the body and elevated levels are associated with an increased risk of cardiovascular disease and cognitive decline.

The study found a direct link between low magnesium in the blood (less than 18mg/L) and DNA damage. The researchers also found that those with higher magnesium levels had lower homocysteine and greater levels of B12 and folate, which are all associated with the reduction in DNA damage.

Adequate intake of B vitamins and magnesium are therefore vital for managing homocysteine in the body, supporting healthy ageing and reducing the risk of disease.

Read the full article here: Low magnesium levels increase disease risk | ScienceDaily

All of our blogs are written by our team of expert Nutritional Therapists. If you have questions regarding the topics that have been raised, or any other health matters, please do contact them using the details below:

nutrition@cytoplan.co.uk
01684 310099

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Last updated on 21st August 2024 by cytoffice