Food Combination and Alzheimer Disease Risk

Pola diet dapat menurunkan risiko penyakit alzheimer pada usia lanjut (>65 tahun)

Yaitu diet yang tinggi sayur, kacang2an, ikan, tomat, unggas, buah sementara rendah high-fat dairy products, daging merah, organ meat, dan butter

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Food Combination and Alzheimer Disease Risk
A Protective Diet

Yian Gu, PhD; Jeri W. Nieves, PhD; Yaakov Stern, PhD; Jose A. Luchsinger, MD, MPH; Nikolaos Scarmeas, MD, MS

Arch Neurol. 2010;67(6):699-706. Published online April 12, 2010 (doi:10.1001/archneurol.2010.84).

Objective  To assess the association between food combination and Alzheimer disease (AD) risk. Because foods are not consumed in isolation, dietary pattern (DP) analysis of food combination, taking into account the interactions among food components, may offer methodological advantages.

Design  Prospective cohort study.

Setting  Northern Manhattan, New York, New York.

Patients or Other Participants  Two thousand one hundred forty-eight community-based elderly subjects (aged >65 years) without dementia in New York provided dietary information and were prospectively evaluated with the same standardized neurological and neuropsychological measures approximately every 1.5 years. Using reduced rank regression, we calculated DPs based on their ability to explain variation in 7 potentially AD-related nutrients: saturated fatty acids, monounsaturated fatty acids, n-3 polyunsaturated fatty acids, n-6 polyunsaturated fatty acids, vitamin E, vitamin B12, and folate. The associations of reduced rank regression–derived DPs with AD risk were then examined using a Cox proportional hazards model.

Main Outcome Measure  Incident AD risk.

Results  Two hundred fifty-three subjects developed AD during a follow-up of 3.9 years. We identified a DP stronglyassociated with lower AD risk: compared with subjects in the lowest tertile of adherence to this pattern, the AD hazard ratio (95% confidence interval) for subjects in the highest DP tertile was 0.62 (0.43-0.89) after multivariable adjustment (P for trend = .01). This DP was characterized by higher intakes of salad dressing, nuts, fish, tomatoes, poultry, cruciferous vegetables, fruits, and dark and green leafy vegetables and a lower intake of high-fat dairy products, red meat, organ meat, and butter.

Conclusion  Simultaneous consideration of previous knowledge regarding potentially AD-related nutrients and multiple food groups can aid in identifying food combinations that are associated with AD risk.

Effect of diet on asthma and allergic sensitisation

Diet berhubungan dengan asma. Konsumsi buah, sayuran dan ikan mencegah asma, sedangkan banyak konsumsi burger meningkatkan asma. Pola diet Mediterrania memberikan efek proteksi terhadap asma pada anak.

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Thorax 2010;65:516-522

Effect of diet on asthma and allergic sensitisation in the International Study on Allergies and Asthma in Childhood (ISAAC) Phase Two

Gabriele Nagel1, Gudrun Weinmayr1, Andrea Kleiner1, Luis Garcia-Marcos2,David P Strachan3, the ISAAC Phase Two Study Group

Abstract

Background The increasing prevalence of asthma and allergy might be related to diet, particularly in Western countries. A study was undertaken to assess the association between dietary factors, asthma and allergy in a large international study including objective measurements of atopy.

Methods Between 1995 and 2005, cross-sectional studies were performed in 29 centres in 20 countries. Parental questionnaires were used to collect information on allergic diseases and exposure factors and data from 50 004 randomly selected schoolchildren (8–12 years, 29 579 with skin prick testing) were analysed. Random effect models for meta-analysis were applied to calculate combined ORs.

Results Fruit intake was associated with a low prevalence of current wheeze in affluent (ORadj 0.86, 95% CI 0.73 to 1.02) and non-affluent countries (ORadj 0.71, 95% CI 0.57 to 0.88). Consumption of fish in affluent countries (ORadj 0.85, 95% CI 0.74 to 0.97) and of cooked green vegetables in non-affluent countries (ORadj 0.78, 95% CI 0.65 to 0.95) was associated with a lower prevalence of current wheeze. Overall, more frequent consumption of fruit, vegetables and fish was associated with a lower lifetime prevalence of asthma, whereas high burger consumption was associated with higher lifetime asthma prevalence. None of the food items was associated with allergic sensitisation. Except for fruit juice and fruit consumption, no associations were found with atopic wheeze. Food selection according to the 'Mediterranean diet' was associated with a lower prevalence of current wheeze and asthma ever (ptrend=0.03).

Conclusion Diet is associated with wheeze and asthma but not with allergic sensitisation in children. These results provide further evidence that adherence to the 'Mediterranean diet' may provide some protection against wheeze and asthma in childhood.

White Rice, Brown Rice, and Risk of Type 2 Diabetes

Substitusi nasi putih dengan nasi tumbuk akan menurunkan risiko diabetes tipe 2.

Konsumsi karbohidrat sebaiknya berupa biji2an (whole grains) dan menghindari refined grains untuk mencegah diabetes tipe 2.

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Abstrak

 

White Rice, Brown Rice, and Risk of Type 2 Diabetes in US Men and Women
Qi Sun, MD, ScD; Donna Spiegelman, ScD; Rob M. van Dam, PhD; Michelle D. Holmes, MD, DrPH; Vasanti S. Malik, MSc;Walter C. Willett, MD, DrPH; Frank B. Hu, MD, PhD

Arch Intern Med. 2010;170(11):961-969.

Background  Because of differences in processing and nutrients, brown rice and white rice may have different effects on risk of type 2 diabetes mellitus. We examined white and brown rice consumption in relation to type 2 diabetes risk prospectively in the Health Professionals Follow-up Study and the Nurses' Health Study I and II.

Methods  We prospectively ascertained and updated diet, lifestyle practices, and disease status among 39 765 men and 157 463 women in these cohorts.

Results  After multivariate adjustment for age and other lifestyle and dietary risk factors, higher intake of white rice (>5 servings per week vs <1 per month) was associated with a higher risk of type 2 diabetes: pooled relative risk (95%confidence interval [CI]), 1.17 (1.02-1.36). In contrast, high brown rice intake (>2 servings per week vs <1 per month) was associated with a lower risk of type 2 diabetes: pooled relative risk, 0.89 (95% CI, 0.81-0.97). We estimated that replacing 50 g/d (uncooked, equivalent to one-third serving per day) intake of white rice with the same amount of brown rice was associated with a 16% (95% CI, 9%-21%) lower risk of type 2 diabetes, whereas the same replacement with whole grains as a group was associated with a 36% (30%-42%) lower diabetes risk.

Conclusions  Substitution of whole grains, including brown rice, for white rice may lower risk of type 2 diabetes. Thesedata support the recommendation that most carbohydrate intake should come from whole grains rather than refined grains to help prevent type 2 diabetes.