Facing Biological Degeneration
by Steve Myers
Health Supplement Retailer, December 2005
The aging population is turning to nutrition to avoid and
manage degenerative diseases.
Boomers and pre-Boomers live under the looming threat of
degenerative diseases, such as heart disease, cancer, Alzheimer's, diabetes and osteoporosis. Lifestyle, diet and the process of aging all partially determine
the development and progression of these diseases, giving older generations a
fighting chance at a healthier life beyond the mid-century mark. From free
radicals to inflammatory immune cells, the molecular details of biological
degeneration can be addressed by nutritional products, as evidenced by a
continuous flood or research findings.
A degenerative disease is a non-infectious illness marked by a
progressive deterioration of body tissues and organs due to normal wear and
tear, lifestyle and diet. These diseases plague federal lists of prevalent
maladies and causes of death among Americans, and they cost the country billions
in health care expenses. What's more, many patients suffer numerous debilitating
symptoms and experience a steady decline in quality of life.
Genetic factors are prominent in the development and pathology
of degenerative disease, but ongoing poor nutrition can certainly be a catalyst.
This has turned the research spotlight on nutritional compounds and how they can
help manage the risk, onset and progression of these devastating maladies.
Supplements for Multiple Degenerative Conditions
Perhaps due to their connection to aging and general diet,
numerous degenerative diseases share risk factors and natural solutions, making
some supplements beneficial for the management and prevention of many of these
diseases. For instance, Frederic Vagnini, M.D., director of the Cardiovascular
Wellness Center in Long Island, N.Y., has noticed a crossover between heart and
Alzheimer's diseases in terms of lifestyle factors and conditions that increase
risk of both diseases. He reported a study sponsored by Kaiser Permanante and
involving 9,000 adults showed known risk factors for cardiovascular disease
(CVD), including smoking, high cholesterol and hypertension, were also risk
factors for dementia. In fact, he has seen a number of cognitive impairment
conditions in his cardiovascular practice. "Hypertension, stress, elevated
cholesterol and obesity all undermine the vascular system in the heart; it is
not surprising that they also negatively affect the same vascular system which
delivers blood to the brain," Vagnini said. "And it is logical to
conclude those nutrients that relieve heart disease - antioxidants, fish oils
and folic acid - will also be effective against the onset of dementia and
Alzheimer's."
Among the beneficial compounds for both CVD and Alzheimer's are essential
fatty acids (EFAs), primarily long-chain omega-3s. Doug Bibus, Ph.D.,
scientific advisory board member for Coromega, , reported purified fish oil has
become one of the most popular supplements on the market today. He noted the
expanded research and attention prompted the American Heart Association (AHA) to
recommend fish oil supplementation to provide 1 g/d of docosahexaenoic acid
(DHA) and eicosapentaenoic acid (EPA). The GISSI Prevenzione trial demonstrated
heart attack survivors taking 1 g/d of marine EFAs experienced significantly
reduced overall deaths from CVD, as well as reduced incidence of stroke and
recurring heart attacks. Additional clinical research found fish oil containing
EPA and DHA has decreased incidence of stroke by as much as 28 percent and shown
these marine-source omega-3 fatty acids protect against heart disease via
several mechanisms of action, including antiarrhythmic, antithrombotic,
antiatherosclerotic and anti-inflammatory activities, lowering blood pressure,
lowering triglycerides concentrations and improving endothelial function.
EFAs from flaxseed are similarly effective against CVD, as
flaxseed oil increases both EPA and alpha linolenic acid
(ALA) in the body. ALA
from flax has been shown to decrease endothelial activation and vascular
inflammation," in addition to reducing levels of C-reactive protein (CRP) -
a primary marker of inflammation.
Omega-3 long-chain EFAs are equally important to brain health,
as they provide physical building blocks crucial to the development and
maintenance of the structural and functional integrity in the brain, including
neuronal cell membrane phospholipids. The prominent fatty tissue in the brain is
comprised mainly of DHA, and deficiencies or imbalances of EFAs can adversely
affect brain health. French scientists discovered the process of aging causes
negative changes to the brain's fatty acid composition of structural
phospholipids - particularly DHA - that could possibly impair cognitive
function. They later found DHA-rich eggs could correct these alterations in the
hippocampus region of the brain, which is the site of deterioration in
Alzheimer's. An early 2005 study showed chronic administration of DHA increased
antioxidant defenses in an animal model of Alzheimer's disease, suggesting the
fatty acid may prevent learning deficiencies associated with the degenerative
condition.
Still further evidence of the benefits of EFAs across a broad
range of degenerative diseases has been offered by arthritis researchers, who
cite anti-inflammatory actions. Gamma linolenic acid (GLA) appears to manage
rheumatoid arthritis (RA) by inhibiting certain pro-inflammatory cells,
including interleukin-1 (IL-1) and TNF-alpha." Among the many researched
sources of GLA, evening primrose oil reduced RA pain and stiffness; borage oil
reduced prostaglandins, cytokines and various oxygenation products associated
with inflammatory arthritis; and black currant oil (Rose's note: elderberry and
poke berry) which contains both GLA and ALA, suppressed inflammation and joint
tissue injury.
As for fish oil EFAs in bone and joint management, studies have
shown marine fats can control anti-inflammatory prostaglandins, cytokines,
chemokines and degradative enzymes in RA patients, in addition to affecting
intracellular signaling pathways, transcription factor activity and gene
expression. These mechanisms of action underlie fish oil's beneficial effect of
arthritis symptoms, including tender and swollen joints, morning stiffness,
joint pain, fatigue and grip strength.
Beyond the impact on inflammatory cells, omega-3s can benefit
bone health by preserving bone mineral density (BMD), a factor in degenerative
bone disease, or osteoporosis. A 2005 University of California, San Diego, study
confirmed an inverse relationship between BMD and the ratio between omega-3 and
-6 gats. They concluded a more balanced intake of omege-3 and -6 fats could help
preserve skeletal integrity in old age. EFAs have also been found to inhibit
osteoclast generation and activation, while positive bone mineral conservation
was correlated to high intake of emega-3s and isoflavones.
Isoflavone-rich soy can not only help improve BMD by stimulating
bone formation and suppressing bone resorption, but it is also useful in other
degenerative diseases, such as CVD and cancer. AHA recommended soy protein for
cholesterol management, and the Food and Drug Administration (FDA) authorized a
health claim involving the intake of 25 g/d of soy protein for reduced risk of
heart disease, as consumption of soy has been linked to improved plasma lipid
profile and vascular activity, as well as reduced LDL oxidation.
While isolated soy protein has improved the HDL-to-LDL ratio in
diabetics and lowered LDL Cholesterol in heart patients, there is some debate
about whether the benefits of soy on heart health are due to the protein or the isoflavones. A meta-analysis of heart studies involving high and low isoflavone
levels and soy protein intake revealed high isoflavone levels more drastically
lowered LDL cholesterol. Further study has shown higher intake of isoflavones
can also lower triglycerides and reduce CVD risk factors. On the other hand, a
recent controlled trial conducted in three Chinese communities found soy protein
lowered both diastolic and systolic blood pressure, which lead to theories that
soy protein could be useful in preventing and treating hypertension.
Soy protein and isoflavones have also proven useful in lowering
the risk of numerous cancers, including prostate, colorectal and breast
carcinomas. In particular, a soy protein diet can increase apoptosis in prostate
cancer cells, while soy isoflavones genistein and daidzein can hinder prostate
carcinoma growth and tumor development. A recent meta-analysis performed by
Washington University, St. Louis, and the Solae Co., involving studies from the
United States, Canada and Asia, revealed a 30 percent reduction in risk of
prostate cancer among men who regularly consumed foods containing soy protein.
Clinical trials have also found soy can lower PSA (prostate-specific antigen), a
marker of the disease. In colorectal cancer, soy reduced colonic abnormalities
that can lead to cancer development, while genistein has promoted apoptosis in
colon cancer cells. Genistein similarly inhibited tumor growth in the MCF-7
breast cancer model, and generated a 40 percent reduction in tumors in the F3II
breast cancer model. In additional study, genistein functioned comparatively to
the drug Tamoxifen in inducing both apoptosis and reducing cancer cell
proliferation. However, the isoflavone has been found to promote certain breast
cancers in women under certain circumstances, so it is especially important for
consumers to keep their physicians informed on genistein supplementation.
One of the triggers of the degenerative process of cancer and
other diseases is damage to DNA and other crucial organ, vascular and skeletal
cells by free radicals. Thus, certain antioxidants
are common primary nutritional tools in cancer in heart disease management, and
are being investigated for similar roles in osteoporosis, arthritis, dementia
and diabetes.
Antioxidant vitamins and minerals factor in most degenerative
diseases. Plasma antioxidant levels have been shown as important factors in
arthritis, osteoporosis, CVD, diabetes and cancer. Their primary role in cancer
is to support the immune system's resistance of cancer development, although
they have also demonstrated specific beneficial activities in certain cancers.
Vitamin C may prevent lung and
bladder cancers but it contributes more broadly to cancer management by
promoting antibodies and interferon, which is important in attacking tumors.
This antioxidant has shown promise in improving BMD in osteoporosis, and may
prevent bone destruction while supporting normal bone structure. In arthritis,
vitamin C is extolled for its well known role in collagen production, as type II
collagen is present in articular cartilage. Scientists have further indicated
vitamin C promotes synthesis of aggrecan, an aggregating chondroitin sulfate
proteoglycan that comprises 10 percent of cartilage weight. Cognitive
performance and dementia are also impacted by vitamin C levels, which appear to
be protective against degenerative decline.
Vitamin E might have suffered some
bad media-driven attention recently, but its benefit to CVD, Alzheimer's, cancer
and diabetes has been well documented. While vitamin E was recently found to
increase, but not decrease, CVD mortality in one study, the recent Women's
Health Study found 600 IU taken every other day did not increase mortality but
led to a decrease in CVD deaths in healthy women. On protection against CVD
development, two additional studies showed alpha-tocopherol can protect against
LDL oxidation. Vitamin E has also improved cardiovascular parameters of
diabetes, and the National Health and Human Nutrition Examination Survey (NHANES)
revealed subjects with metabolic syndrome had low plasma levels of the vitamin.
In brain health, vitamin E can counteract cognitive decline and
protect against neuronal damage. Data from the Chicago Health and Aging Project
showed high vitamin E intake reduced cognitive aging by eight to nine years. And
based on antioxidant measurements in cerebrospinal fluid, vitamin E may also
delay development of Alzheimer's and Parkinson's diseases. More recently,
researchers from the Harvard School of Public Health investigating the role of
oxidation in brain disease reported vitamin E can decrease risk of mortality
from myotrophic lateral sclerosis (ALS), a neurodegenerative disease also known
as Lou Gehrig/s disease.
In cancer, vitamin E shields the immune system from oxidative
stress, specifically defending white blood cells and the thymus gland, which
regulates T-cell proliferation. On specifically defending white blood cells and
the thymus gland, which regulates T-cell proliferation. On specific cancer
sites, increased blood levels of vitamin E during the early development of lung
cancer can limit the progression of the disease. And dietary intake and plasma
levels were shown as important to development of liver, cervical, breast and
prostate cancers.
Vitamin A is also effective against
cancer and heart disease, although its role in bone and joint degeneration is
mixed-excess levels might promote hip fractures by promoting bone resorption,
while deficiency is common in arthritis patients. Its positive effect on cancer
is partially due to its supporting the production of white blood cells,
including T-helper cells. In fact, derivatives of vitamin A have successfully
inhibited lung cancer cell growth while promoting cancer cell death. In colon
cancer, the vitamin A pre-cursor beta-carotene has
inhibited tumor growth and increased cancer cell apoptosis. In vitro study has
shown natural killer (NK) cells treated with beta-carotene exhibited increased
anti-tumor activity. Most recently, beta-carotene has been investigated for
cardioprotection, as Harvard researchers reported dietary intake of
beta-carotene decreases risk of heart attack.
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