Coffee intake linked to lower diabetes risk
by NewsTarget
Drinking coffee, especially when it is decaffeinated, may be associated with a reduced risk of type 2 diabetes, according to a report in the June 26 issue of Archives of Internal Medicine, one of the JAMA/Archives journals.
Previous studies in the United States and Europe have linked coffee to a reduced risk of type 2 diabetes, according to background information in the article. The link between coffee and diabetes risk appears to be consistent across different ages and body weights; in addition, most research has found that the more coffee an individual generally drinks, the lower his or her risk for diabetes. However, it remains unclear whether it is the caffeine or another ingredient in coffee that may confer a protective effect.
Mark A. Pereira, Ph.D., and colleagues at the University of Minnesota, Minneapolis, studied coffee intake and diabetes risk in 28,812 postmenopausal women in Iowa over an 11-year period. At the beginning of the study, in 1986, the women answered questions about their risk factors for diabetes, including age, body mass index, physical activity, alcohol consumption and smoking history. They also reported how often they consumed a variety of foods and beverages over the previous year, including regular and decaffeinated coffee.
Based on information reported in the initial questionnaire, about half of the women (14,224) drank one to three cups of coffee per day; 2,875 drank more than six cups; 5,554 four to five cups; 3,231 less than one cup; and 2,928 none. Over the following 11 years, 1,418 of the women reported on surveys that they had been newly diagnosed with type 2 diabetes. After adjusting the data for some of the other diabetes risk factors, women who drank more than six cups of any type of coffee per day were 22 percent less likely than those who drank no coffee to be diagnosed with diabetes; those who drank more than six cups of decaffeinated coffee per day had a 33 percent reduction in risk compared with those who drank none.
Overall caffeine intake did not appear to be related to diabetes risk, further suggesting that some other ingredient in coffee was responsible. "Magnesium, for which coffee is a good source, could explain some of the inverse association between coffee intake and risk of type 2 diabetes mellitus through known beneficial effects on carbohydrate metabolism," the authors write. However, the study found no association between this mineral and diabetes risk. Other minerals and nutrients found in the coffee bean--including compounds known as polyphenols that have also been shown to help the body process carbohydrates and antioxidants that may protect cells in the insulin-producing pancreas--may contribute to its beneficial effects and should be examined in future studies.
"In summary, we observed an inverse association between coffee consumption, especially decaffeinated coffee consumption, and the risk of type 2 diabetes mellitus over an 11-year period in postmenopausal women residing in the state of Iowa," the authors conclude. "Although the first line of prevention for diabetes is exercise and diet, in light of the popularity of coffee consumption and high rates of type 2 diabetes mellitus in older adults, these findings may carry high public health significance."
(from newstarget.com)
Kamis, 31 Januari 2008
Coffee drinking associated with lower risk for alcohol-related liver disease
Coffee drinking associated with lower risk for alcohol-related liver disease
by NewsTarget
Drinking coffee may be related to a reduced risk of developing the liver disease alcoholic cirrhosis, according to a report in the June 12 issue of Archives of Internal Medicine, one of the JAMA/Archives journals.
Cirrhosis progressively destroys healthy liver tissue and replaces it with scar tissue. Viruses such as hepatitis C can cause cirrhosis, but long-term, heavy alcohol use is the most common cause of the disease in developed countries, according to background information in the article. Most alcohol drinkers, however, never develop cirrhosis; other factors that may play a role include genetics, diet and nutrition, smoking and the interaction of alcohol with other toxins that damage the liver.
Arthur L. Klatsky, M.D., and colleagues at the Kaiser Permanente Medical Care Program, Oakland, Calif., analyzed data from 125,580 individuals (55,247 men and 70,333 women) who did not report liver disease when they had baseline examinations, between 1978 and 1985. Participants filled out a questionnaire to provide information about how much alcohol, coffee and tea they drank per day during the past year. Some of the individuals also had their blood tested for levels of certain liver enzymes; the enzymes are released into the bloodstream when the liver is diseased or damaged.
By the end of 2001, 330 participants had been diagnosed with cirrhosis, including 199 with alcoholic cirrhosis. For each cup of coffee they drank per day, participants were 22 percent less likely to develop alcoholic cirrhosis. Drinking coffee was also associated with a slight reduction in risk for other types of cirrhosis. Among those who had their blood drawn, liver enzyme levels were higher among individuals who drank more alcohol, indicating liver disease or damage; however, those who drank both alcohol and coffee had lower levels than those who drank alcohol but did not drink coffee, with the strongest link among the heaviest drinkers.
Tea drinking was not related to reduced risk in the study, suggesting that it is not caffeine that is responsible for the relationship between coffee and reduced cirrhosis risk. "Previous reports are disparate with respect to whether the apparently protective coffee ingredient is caffeine; in our opinion this issue is quite unresolved," the authors write.
The findings do not suggest that physicians prescribe coffee to prevent alcoholic cirrhosis, the authors continue. "Even if coffee is protective, the primary approach to reduction of alcoholic cirrhosis is avoidance or cessation of heavy alcohol drinking," they conclude. "Assuming causality, the data do suggest that coffee intake may partly explain the variability of cirrhosis risk in alcohol consumers. Basic research about hepatic coffee-ethanol interactions is warranted, but we should keep in mind that coffee might represent only one of a number of potential cirrhosis risk modulators."
(from newstarget.com)
by NewsTarget
Drinking coffee may be related to a reduced risk of developing the liver disease alcoholic cirrhosis, according to a report in the June 12 issue of Archives of Internal Medicine, one of the JAMA/Archives journals.
Cirrhosis progressively destroys healthy liver tissue and replaces it with scar tissue. Viruses such as hepatitis C can cause cirrhosis, but long-term, heavy alcohol use is the most common cause of the disease in developed countries, according to background information in the article. Most alcohol drinkers, however, never develop cirrhosis; other factors that may play a role include genetics, diet and nutrition, smoking and the interaction of alcohol with other toxins that damage the liver.
Arthur L. Klatsky, M.D., and colleagues at the Kaiser Permanente Medical Care Program, Oakland, Calif., analyzed data from 125,580 individuals (55,247 men and 70,333 women) who did not report liver disease when they had baseline examinations, between 1978 and 1985. Participants filled out a questionnaire to provide information about how much alcohol, coffee and tea they drank per day during the past year. Some of the individuals also had their blood tested for levels of certain liver enzymes; the enzymes are released into the bloodstream when the liver is diseased or damaged.
By the end of 2001, 330 participants had been diagnosed with cirrhosis, including 199 with alcoholic cirrhosis. For each cup of coffee they drank per day, participants were 22 percent less likely to develop alcoholic cirrhosis. Drinking coffee was also associated with a slight reduction in risk for other types of cirrhosis. Among those who had their blood drawn, liver enzyme levels were higher among individuals who drank more alcohol, indicating liver disease or damage; however, those who drank both alcohol and coffee had lower levels than those who drank alcohol but did not drink coffee, with the strongest link among the heaviest drinkers.
Tea drinking was not related to reduced risk in the study, suggesting that it is not caffeine that is responsible for the relationship between coffee and reduced cirrhosis risk. "Previous reports are disparate with respect to whether the apparently protective coffee ingredient is caffeine; in our opinion this issue is quite unresolved," the authors write.
The findings do not suggest that physicians prescribe coffee to prevent alcoholic cirrhosis, the authors continue. "Even if coffee is protective, the primary approach to reduction of alcoholic cirrhosis is avoidance or cessation of heavy alcohol drinking," they conclude. "Assuming causality, the data do suggest that coffee intake may partly explain the variability of cirrhosis risk in alcohol consumers. Basic research about hepatic coffee-ethanol interactions is warranted, but we should keep in mind that coffee might represent only one of a number of potential cirrhosis risk modulators."
(from newstarget.com)
Coffee consumption linked with reduced diabetes risk (but watch out for added fat and sugar)
Coffee consumption linked with reduced diabetes risk (but watch out for added fat and sugar)
by NewsTarget
(NewsTarget) A new report in the Archives of Internal Medicine claims a morning cup of coffee may help prevent diabetes.
Researchers compared the coffee consumption habits of 28,812 women enrolled in the Iowa Women's Health Study and found that the women who drank the most coffee -- especially decaffeinated varieties -- were 22 percent less likely to develop diabetes than women who didn't consume coffee.
When the study began in 1986, none of the participants had diabetes. During follow-up tests, 1,418 of the women were found to have the disorder. The data also showed that decaffeinated coffee provided the greatest benefits. The connection was seen in all age and weight groups.
Researchers don't know which ingredients in coffee provide the protective benefit; although it is known that caffeine does not reduce diabetes risk. Two other components of coffee, magnesium and phytate, do not appear to affect risk either.
While coffee may help lower risk, experts agree that proper diet and exercise is still the first defense against metabolic disorders, including diabetes. Additionally, even though coffee itself may offer some protection against diabetes, caffeine is known to cause adrenal depletion and chronic exhaustion if consumed daily.
Ingredients commonly used in coffee drinks pose additional health hazards. Coffee creamer, typically made with partially-hydrogenated oil, may boost the risk of cardiovascular disease and promote gains in abdominal fat. Similarly, adding refined sugar to coffee actually promotes blood sugar disorders, possible nullifying any protective effect against diabetes. A typical Starbucks grande coffee (16 oz.) has a whopping 550mg of caffeine and can be juiced up with so much fat and sugar that it's more like a milkshake than coffee.
(from newstarget.com)
by NewsTarget
(NewsTarget) A new report in the Archives of Internal Medicine claims a morning cup of coffee may help prevent diabetes.
Researchers compared the coffee consumption habits of 28,812 women enrolled in the Iowa Women's Health Study and found that the women who drank the most coffee -- especially decaffeinated varieties -- were 22 percent less likely to develop diabetes than women who didn't consume coffee.
When the study began in 1986, none of the participants had diabetes. During follow-up tests, 1,418 of the women were found to have the disorder. The data also showed that decaffeinated coffee provided the greatest benefits. The connection was seen in all age and weight groups.
Researchers don't know which ingredients in coffee provide the protective benefit; although it is known that caffeine does not reduce diabetes risk. Two other components of coffee, magnesium and phytate, do not appear to affect risk either.
While coffee may help lower risk, experts agree that proper diet and exercise is still the first defense against metabolic disorders, including diabetes. Additionally, even though coffee itself may offer some protection against diabetes, caffeine is known to cause adrenal depletion and chronic exhaustion if consumed daily.
Ingredients commonly used in coffee drinks pose additional health hazards. Coffee creamer, typically made with partially-hydrogenated oil, may boost the risk of cardiovascular disease and promote gains in abdominal fat. Similarly, adding refined sugar to coffee actually promotes blood sugar disorders, possible nullifying any protective effect against diabetes. A typical Starbucks grande coffee (16 oz.) has a whopping 550mg of caffeine and can be juiced up with so much fat and sugar that it's more like a milkshake than coffee.
(from newstarget.com)
Coffee and tea can reduce the risk of chronic liver disease
Coffee and tea can reduce the risk of chronic liver disease
by NewsTarget
A study published today in the American Gastroenterological Association (AGA) journal Gastroenterology found that people at high risk for liver injury may be able to reduce their risk for developing chronic liver disease significantly by drinking more than two cups of coffee or tea daily. This preventative effect was only seen in people at higher risk for liver disease due to heavy alcohol intake, being overweight or having diabetes or iron overload. This is the first study to take a prospective look at the relationship between coffee and tea consumption and chronic liver disease in the general U.S. population.
"While it is too soon to encourage patients to increase their coffee and tea intake, the findings of our study potentially offer people at high-risk for developing chronic liver disease a practical way to decrease that risk," said Constance E. Ruhl, MD, PhD, who conducted the study with colleague, James E. Everhart, MD, MPH. "In addition, we hope the findings will offer guidance to researchers who are studying liver disease progression."
Chronic liver disease is an ongoing injury to the cells of the liver, resulting in inflammation that lasts longer than six months. Its causes are numerous, including viruses, obesity, alcohol, metabolic or immunologic abnormalities, and side effects from various medications. Chronic liver diseases include cirrhosis, fibrosis and hepatitis. According to the most recent estimates from the National Center for Health Statistics, nearly 28,000 people die of chronic liver disease each year and there are more than 5 million prevalent cases of chronic liver disease and cirrhosis in the United States.
Researchers at the National Institute of Diabetes and Digestive and Kidney Diseases and Social & Scientific Systems, Inc. conducted an analysis of patients using the first National Health and Nutrition Examination Survey (NHANES I) and the NHANES I Epidemiologic Follow-Up Study. The study population included 9,849 participants whose coffee and tea intake was evaluated and who were followed for a median of 19 years. In this analysis, coffee and tea intake was measured in cups, ranging from 0 to 16 cups per day with a median of two cups per day. Findings showed that those who consumed more than two cups of coffee or tea per day developed chronic liver disease at half the rate of those who drank less than one cup each day.
Over the last few years, there has been a growing body of evidence that coffee decreases the risk of elevated liver enzymes, cirrhosis and liver cancer. This study provides support for a protective effect of coffee on chronic liver disease and cirrhosis, and extends these findings to the general U.S. population. However, the study does not provide evidence that coffee and tea protect against chronic liver disease from individual causes, such as fatty liver disease or viral hepatitis.
"In the analysis, we determined that caffeine was partly responsible for the protective effect found. We believe that investigations into the mechanism of action of caffeine for protecting the liver and its clinical application are needed," said Dr. Ruhl.
(from newstarget.com)
by NewsTarget
A study published today in the American Gastroenterological Association (AGA) journal Gastroenterology found that people at high risk for liver injury may be able to reduce their risk for developing chronic liver disease significantly by drinking more than two cups of coffee or tea daily. This preventative effect was only seen in people at higher risk for liver disease due to heavy alcohol intake, being overweight or having diabetes or iron overload. This is the first study to take a prospective look at the relationship between coffee and tea consumption and chronic liver disease in the general U.S. population.
"While it is too soon to encourage patients to increase their coffee and tea intake, the findings of our study potentially offer people at high-risk for developing chronic liver disease a practical way to decrease that risk," said Constance E. Ruhl, MD, PhD, who conducted the study with colleague, James E. Everhart, MD, MPH. "In addition, we hope the findings will offer guidance to researchers who are studying liver disease progression."
Chronic liver disease is an ongoing injury to the cells of the liver, resulting in inflammation that lasts longer than six months. Its causes are numerous, including viruses, obesity, alcohol, metabolic or immunologic abnormalities, and side effects from various medications. Chronic liver diseases include cirrhosis, fibrosis and hepatitis. According to the most recent estimates from the National Center for Health Statistics, nearly 28,000 people die of chronic liver disease each year and there are more than 5 million prevalent cases of chronic liver disease and cirrhosis in the United States.
Researchers at the National Institute of Diabetes and Digestive and Kidney Diseases and Social & Scientific Systems, Inc. conducted an analysis of patients using the first National Health and Nutrition Examination Survey (NHANES I) and the NHANES I Epidemiologic Follow-Up Study. The study population included 9,849 participants whose coffee and tea intake was evaluated and who were followed for a median of 19 years. In this analysis, coffee and tea intake was measured in cups, ranging from 0 to 16 cups per day with a median of two cups per day. Findings showed that those who consumed more than two cups of coffee or tea per day developed chronic liver disease at half the rate of those who drank less than one cup each day.
Over the last few years, there has been a growing body of evidence that coffee decreases the risk of elevated liver enzymes, cirrhosis and liver cancer. This study provides support for a protective effect of coffee on chronic liver disease and cirrhosis, and extends these findings to the general U.S. population. However, the study does not provide evidence that coffee and tea protect against chronic liver disease from individual causes, such as fatty liver disease or viral hepatitis.
"In the analysis, we determined that caffeine was partly responsible for the protective effect found. We believe that investigations into the mechanism of action of caffeine for protecting the liver and its clinical application are needed," said Dr. Ruhl.
(from newstarget.com)
Caffeine limits blood flow to heart muscle during exercise
Caffeine limits blood flow to heart muscle during exercise
by NewsTarget
In healthy volunteers, the equivalent of two cups of coffee reduced the body's ability to boost blood flow to the heart muscle in response to exercise, and the effect was stronger when the participants were in a chamber simulating high altitude, according to a new study in the Jan. 17, 2006, issue of the Journal of the American College of Cardiology.
"Whenever we do a physical exercise, myocardial blood flow has to increase in order to match the increased need of oxygen. We found that caffeine may adversely affect this mechanism. It partly blunts the needed increase in flow," said Philipp A. Kaufmann, M.D., F.A.C.C., from the University Hospital Zurich and Center for Integrative Human Physiology CIHP in Zurich,.
The researchers, including lead author Mehdi Namdar, M.D., F.A.C.C., studied 18 young, healthy people who were regular coffee drinkers. The participants did not drink any coffee for 36 hours prior to the study testing. In one part of the study, PET scans that showed blood flow in the hearts of 10 participants were performed before and immediately after they rode a stationary exercise bicycle. In the second part of the study, the same type of myocardial blood-flow measurements were done in 8 participants who were in a chamber simulating the thin air at about 15,000 feet (4,500 meters) altitude. The high-altitude test was designed to mimic the way coronary artery disease deprives the heart muscle of sufficient oxygen. In both groups, the testing procedure was repeated 50 minutes after each participant swallowed a tablet containing 200 milligrams of caffeine, the equivalent of two cups of coffee.
The caffeine dose did not affect blood flow within the heart muscle while the participants were at rest. However, the blood flow measurements taken immediately after exercise were significantly lower after the participants had taken caffeine tablets. The effect was pronounced in the group in the high-altitude chamber.
Blood flow normally increases in response to exercise, and the results indicate that caffeine reduces the body's ability to boost blood flow to the muscle of the heart on demand. The ratio of exercise blood flow to resting blood flow, called the myocardial flow reserve, was 22 percent lower in the group at normal air pressure after ingesting caffeine and 39 percent lower in the group in the high-altitude chamber. Dr. Kaufmann said that caffeine may block certain receptors in the walls of blood vessels, interfering with the normal process by which adenosine signals blood vessels to dilate in response to the demands of physical activity.
"Although these findings seem not to have a clinical importance in healthy volunteers, they may raise safety questions in patients with reduced coronary flow reserve, as seen in coronary artery disease, particularly before physical exercise and at high-altitude exposure," the researchers wrote.
Although caffeine is a stimulant, these results also indicate that coffee may not necessarily boost athletic performance.
"We now have good evidence that, at the level of myocardial blood flow, caffeine is not a useful stimulant. It may be a stimulant at the cerebral level in terms of being more awake and alert, which may subjectively give the feeling of having better physical performance. But I now would not recommend that any athlete drink caffeine before sports. It may not be a physical stimulant, and may even adversely affect physical performance," Dr. Kaufmann said. "It may not be as harmless as we thought before, particularly if you suffer from coronary artery disease or if you are in the mountains."
Dr. Kaufmann noted that this study was not designed to measure athletic performance.
Although the participants were all healthy, Dr. Kaufmann said that the results raise concerns about possible effects of caffeine in people with heart disease.
"Any advice would be based on results of healthy volunteers and would be a bit speculative; nevertheless, my advice would be: do not drink coffee before doing physical activities. We hope to be able to provide data soon on the situation of patients with coronary artery disease," he said.
The researchers noted that other studies of coffee and heart disease have produced mixed results.
Although this study included only 18 participants, the researchers said that the differences they saw were large enough for them to be confident that the effect of caffeine on heart muscle blood flow is real. They pointed out that longer studies of people with heart disease will be needed in order to understand whether the blood flow effects have important health consequences.
Thomas H. Schindler, M.D. from the David Geffen School of Medicine at UCLA in Los Angeles, California, who was not connected with this study, said that if the results are confirmed, they could have important implications.
"In particular, this may play an important role in patients with obstructive coronary artery disease in the intermediate range between 50 percent and 85 percent narrowing of the epicardial luminal diameter. In this range of coronary artery disease-induced epicardial narrowing, the myocardial flow reserve (MFR) has been widely assumed to compensate for the epicardial narrowing and, thereby, to preserve the myocardial blood flow to the heart. A further reduction of the MFR, for example owing to caffeine intake, therefore could precipitate stress-induced myocardial ischemia, angina pectoris (reflecting an imbalance between myocardial oxygen supply and demand) or could also contribute to the manifestation of acute coronary syndromes. Consequently, as stated by Namdar et al., the current findings indeed raise safety questions in patients with already reduced MFR as seen in coronary artery disease, particularly before physical exercise and at high-altitude exposure," Dr. Schindler said.
Dr. Schindler said that further studies will be needed to answer the important questions raised by this study.
(from newstarget.com)
by NewsTarget
In healthy volunteers, the equivalent of two cups of coffee reduced the body's ability to boost blood flow to the heart muscle in response to exercise, and the effect was stronger when the participants were in a chamber simulating high altitude, according to a new study in the Jan. 17, 2006, issue of the Journal of the American College of Cardiology.
"Whenever we do a physical exercise, myocardial blood flow has to increase in order to match the increased need of oxygen. We found that caffeine may adversely affect this mechanism. It partly blunts the needed increase in flow," said Philipp A. Kaufmann, M.D., F.A.C.C., from the University Hospital Zurich and Center for Integrative Human Physiology CIHP in Zurich,.
The researchers, including lead author Mehdi Namdar, M.D., F.A.C.C., studied 18 young, healthy people who were regular coffee drinkers. The participants did not drink any coffee for 36 hours prior to the study testing. In one part of the study, PET scans that showed blood flow in the hearts of 10 participants were performed before and immediately after they rode a stationary exercise bicycle. In the second part of the study, the same type of myocardial blood-flow measurements were done in 8 participants who were in a chamber simulating the thin air at about 15,000 feet (4,500 meters) altitude. The high-altitude test was designed to mimic the way coronary artery disease deprives the heart muscle of sufficient oxygen. In both groups, the testing procedure was repeated 50 minutes after each participant swallowed a tablet containing 200 milligrams of caffeine, the equivalent of two cups of coffee.
The caffeine dose did not affect blood flow within the heart muscle while the participants were at rest. However, the blood flow measurements taken immediately after exercise were significantly lower after the participants had taken caffeine tablets. The effect was pronounced in the group in the high-altitude chamber.
Blood flow normally increases in response to exercise, and the results indicate that caffeine reduces the body's ability to boost blood flow to the muscle of the heart on demand. The ratio of exercise blood flow to resting blood flow, called the myocardial flow reserve, was 22 percent lower in the group at normal air pressure after ingesting caffeine and 39 percent lower in the group in the high-altitude chamber. Dr. Kaufmann said that caffeine may block certain receptors in the walls of blood vessels, interfering with the normal process by which adenosine signals blood vessels to dilate in response to the demands of physical activity.
"Although these findings seem not to have a clinical importance in healthy volunteers, they may raise safety questions in patients with reduced coronary flow reserve, as seen in coronary artery disease, particularly before physical exercise and at high-altitude exposure," the researchers wrote.
Although caffeine is a stimulant, these results also indicate that coffee may not necessarily boost athletic performance.
"We now have good evidence that, at the level of myocardial blood flow, caffeine is not a useful stimulant. It may be a stimulant at the cerebral level in terms of being more awake and alert, which may subjectively give the feeling of having better physical performance. But I now would not recommend that any athlete drink caffeine before sports. It may not be a physical stimulant, and may even adversely affect physical performance," Dr. Kaufmann said. "It may not be as harmless as we thought before, particularly if you suffer from coronary artery disease or if you are in the mountains."
Dr. Kaufmann noted that this study was not designed to measure athletic performance.
Although the participants were all healthy, Dr. Kaufmann said that the results raise concerns about possible effects of caffeine in people with heart disease.
"Any advice would be based on results of healthy volunteers and would be a bit speculative; nevertheless, my advice would be: do not drink coffee before doing physical activities. We hope to be able to provide data soon on the situation of patients with coronary artery disease," he said.
The researchers noted that other studies of coffee and heart disease have produced mixed results.
Although this study included only 18 participants, the researchers said that the differences they saw were large enough for them to be confident that the effect of caffeine on heart muscle blood flow is real. They pointed out that longer studies of people with heart disease will be needed in order to understand whether the blood flow effects have important health consequences.
Thomas H. Schindler, M.D. from the David Geffen School of Medicine at UCLA in Los Angeles, California, who was not connected with this study, said that if the results are confirmed, they could have important implications.
"In particular, this may play an important role in patients with obstructive coronary artery disease in the intermediate range between 50 percent and 85 percent narrowing of the epicardial luminal diameter. In this range of coronary artery disease-induced epicardial narrowing, the myocardial flow reserve (MFR) has been widely assumed to compensate for the epicardial narrowing and, thereby, to preserve the myocardial blood flow to the heart. A further reduction of the MFR, for example owing to caffeine intake, therefore could precipitate stress-induced myocardial ischemia, angina pectoris (reflecting an imbalance between myocardial oxygen supply and demand) or could also contribute to the manifestation of acute coronary syndromes. Consequently, as stated by Namdar et al., the current findings indeed raise safety questions in patients with already reduced MFR as seen in coronary artery disease, particularly before physical exercise and at high-altitude exposure," Dr. Schindler said.
Dr. Schindler said that further studies will be needed to answer the important questions raised by this study.
(from newstarget.com)
Rabu, 30 Januari 2008
Coffee Recipes
Cafétière Coffee
For the perfect Cafétière coffee, use water that has just come off the boil - boiling water will scald the coffee and impair its flavour.
Add two teaspoons of ground coffee per cup - moisten the grounds with a little of the water first to release the flavour before topping up to the desired level.
Brew for one to two minutes before pushing down the plunger.
Add milk and sugar to taste.
Caffè Latte
A Caffe Latte is a single shot of espresso with steamed milk. The milk is steamed, not frothed to produce a smooth texture. There is no frothed milk in this drink. A latte is the perfect coffee for those who like a milky coffee that still has plenty of flavour. It is the ideal breakfast coffee but is great any time of day.
The basics of a caffè latte is espresso.
A Caffe Latte should have approximately 120 - 150 ml of milk in it.
Serve in tall, heatproof glasses.
Cappuccino
One-third coffee, one-third milk and one-third foam - the classic recipe for a coffee that is great to drink at breakfast or anytime of day. It's an unwritten rule you order your cappuccino before your meal.
The perfect cappuccino has just as much coffee flavour as a neat espresso, but is softened by adding frothy milk.
You can froth the milk in a cappuccino creamer or simply heat it gently in a pan and whisk with a fork or hand whisk.
Pour the frothy milk onto your hot black coffee and add the foam on the top with a spoon.
Sprinkle with chocolate powder or ground cinnamon.
Caribbean
For 8 servings you need:
• 1 coconut
• 2 cups milk
• 4 cups strong coffee
• 1 tablespoon sugar
For preparation follow these 9 easy steps.
1. Punch two holes in to coconut, pour liquid into saucepan
2. Bake coconut for 30 minutes at 300 F degrees
3. Break open coconut, remove meat, and grate
4. Mix coconut meat, coconut liquid, and milk in a sauce panv
5. Heat over low heat until creamy
6. Strain
7. Toast grated coconut under broiler
8. Mix milk mixture, coffee, and sugar
9. Pour into mugs, garnish with toasted coconut
European coffee
This unusual coffee taste will make your day. Unique combination of coffee with vanilla creates a new aroma and unforgettable pleasure.
Beat egg white until forms soft peaks. Gently add vanilla, and continue to beat to stiff peaks are formed. Place into 2 coffee mugs. Pour coffee over egg white. Top with half and half.
• 1 cup strong coffee
• 1 egg white
• 1/4 teaspoon vanilla extract
• 2 tablespoons half and half
Espresso
The classic, dark Italian coffee is the perfect pick-me-up and the ideal after-dinner coffee. A good espresso is the Rolls Royce of coffee and has a pure, rich flavour and irresistible smoky aroma. Espresso is a superb dark after-dinner coffee, but may be enjoyed at any time of day.
The perfect cappuccino has just as much coffee flavour as a neat espresso, but is softened by adding frothy milk.
The perfect espresso is a dark, robust coffee and can be made in any coffee maker.
Pour your coffee into small cups, add sugar if preferred, and if you want to drink it Italian style, allow to cool a little and knock it back in one or two gulps!
Espresso Con Panna
The classic, dark Italian coffee is the perfect pick-me-up and the ideal after-dinner coffee. A good espresso is the Rolls Royce of coffee and has a pure, rich flavour and irresistible smoky aroma. Espresso is a superb dark after-dinner coffee, but may be enjoyed at any time of day.
The perfect cappuccino has just as much coffee flavour as a neat espresso, but is softened by adding frothy milk.
For the perfect Espresso Con Panna brew espresso - a dark, robust coffee - in an espresso machine or coffee maker.
Meanwhile, whip 2 tablespoons of double cream per cup.
Pour coffee into cups and top each with enough whipped cream to cover.
Drink immediately before the cream melts!
Grog
That is not the recipe of real grog, it is just another delicous coffee beverage. Taste and the world will smile to you.
Peel of one large orange, broken into 6 pieces. Peel of one large lemon, broken into 6 pieces. Place one piece of each peel into cups. Mix butter, sugar, cloves, nutmeg and cinnamon. Mix coffee and cream. Pour both mixtures into cups and stir.
• 3 cups coffee
• 1/2 cup heavy cream
• 1 cup brown sugar
• 2 tablespoons softened butter
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon cinnamon
Instant Coffee
Instant coffee was launched onto the market in the 1950's. A cup of instant coffee can be prepared quickly and easily, without brewing, since this has already been done in the factory.
Next time you make a cup of instant coffee, keep these tips in mind.
• Always use fresh water in your kettle. Don't let water sit for too long.
• Try using mineral water instead of tap water.
• Use water just off the boil.
• Add one rounded teaspoon of coffee per cup - more or less, according to taste.
• Milk may be added before or after the water.
• Coffee should be stored in an airtight container in the refrigerator to preserve the aroma. Instant coffee will keep much longer than roast or ground coffee.
Irish Coffee
• 1 Measure (3 cl) of Irish Whiskey
• 1 teaspoon of raw sugar
• 1 heaped desertspoon of whipped cream
• Hot strong coffee to fill the glass
Pre-warm a stemmed glass. Add the whiskey. Add the sugar and stir in the coffee. Float the whipped cream on top. Drink the coffee through the cream (ie do not stir after adding the cream).
Orange Coffee
This fragrant coffee has refreshing taste thanks to orange slices. Chocolate and cinnamon makes the taste rish and bright.
Mix coffee and hot chocolate. Place one orange slice into each cup. Pour coffee mixture into cups. Top with whipped cream, and garnish with cinnamon.
• 1 cup strong coffee
• 1 cup hot chocolate r
• 2 orange slices
• Whipped cream
• Dash of cinnamon
Viennese Coffee
Coffee has been at the center of political and social interaction, for both men and women. Women socialized with each other over coffee and sweets. Men socialized in coffee houses to discuss politics and to play backgammon. Let's follow wonderful traditions of the past!
Melt chocolate in saucepan. Stir in light cream. Slowly add coffee, beating until frothy. In a cold bowl whip heavy cream and sugar. Pour coffee mixture into cups. Top off with heavy cream. Garnish with sprinkle of cinnamon and cocoa.
• 1/2 cup chocolate
• 2 1/2 cups strong coffee
• 4 tablespoons light cream
• 2/3 cup heavy cream
• 1 teaspoon sugar
• dash of cinnamon
• dash of cocoa
(from justaboutcoffee.com)
For the perfect Cafétière coffee, use water that has just come off the boil - boiling water will scald the coffee and impair its flavour.
Add two teaspoons of ground coffee per cup - moisten the grounds with a little of the water first to release the flavour before topping up to the desired level.
Brew for one to two minutes before pushing down the plunger.
Add milk and sugar to taste.
Caffè Latte
A Caffe Latte is a single shot of espresso with steamed milk. The milk is steamed, not frothed to produce a smooth texture. There is no frothed milk in this drink. A latte is the perfect coffee for those who like a milky coffee that still has plenty of flavour. It is the ideal breakfast coffee but is great any time of day.
The basics of a caffè latte is espresso.
A Caffe Latte should have approximately 120 - 150 ml of milk in it.
Serve in tall, heatproof glasses.
Cappuccino
One-third coffee, one-third milk and one-third foam - the classic recipe for a coffee that is great to drink at breakfast or anytime of day. It's an unwritten rule you order your cappuccino before your meal.
The perfect cappuccino has just as much coffee flavour as a neat espresso, but is softened by adding frothy milk.
You can froth the milk in a cappuccino creamer or simply heat it gently in a pan and whisk with a fork or hand whisk.
Pour the frothy milk onto your hot black coffee and add the foam on the top with a spoon.
Sprinkle with chocolate powder or ground cinnamon.
Caribbean
For 8 servings you need:
• 1 coconut
• 2 cups milk
• 4 cups strong coffee
• 1 tablespoon sugar
For preparation follow these 9 easy steps.
1. Punch two holes in to coconut, pour liquid into saucepan
2. Bake coconut for 30 minutes at 300 F degrees
3. Break open coconut, remove meat, and grate
4. Mix coconut meat, coconut liquid, and milk in a sauce panv
5. Heat over low heat until creamy
6. Strain
7. Toast grated coconut under broiler
8. Mix milk mixture, coffee, and sugar
9. Pour into mugs, garnish with toasted coconut
European coffee
This unusual coffee taste will make your day. Unique combination of coffee with vanilla creates a new aroma and unforgettable pleasure.
Beat egg white until forms soft peaks. Gently add vanilla, and continue to beat to stiff peaks are formed. Place into 2 coffee mugs. Pour coffee over egg white. Top with half and half.
• 1 cup strong coffee
• 1 egg white
• 1/4 teaspoon vanilla extract
• 2 tablespoons half and half
Espresso
The classic, dark Italian coffee is the perfect pick-me-up and the ideal after-dinner coffee. A good espresso is the Rolls Royce of coffee and has a pure, rich flavour and irresistible smoky aroma. Espresso is a superb dark after-dinner coffee, but may be enjoyed at any time of day.
The perfect cappuccino has just as much coffee flavour as a neat espresso, but is softened by adding frothy milk.
The perfect espresso is a dark, robust coffee and can be made in any coffee maker.
Pour your coffee into small cups, add sugar if preferred, and if you want to drink it Italian style, allow to cool a little and knock it back in one or two gulps!
Espresso Con Panna
The classic, dark Italian coffee is the perfect pick-me-up and the ideal after-dinner coffee. A good espresso is the Rolls Royce of coffee and has a pure, rich flavour and irresistible smoky aroma. Espresso is a superb dark after-dinner coffee, but may be enjoyed at any time of day.
The perfect cappuccino has just as much coffee flavour as a neat espresso, but is softened by adding frothy milk.
For the perfect Espresso Con Panna brew espresso - a dark, robust coffee - in an espresso machine or coffee maker.
Meanwhile, whip 2 tablespoons of double cream per cup.
Pour coffee into cups and top each with enough whipped cream to cover.
Drink immediately before the cream melts!
Grog
That is not the recipe of real grog, it is just another delicous coffee beverage. Taste and the world will smile to you.
Peel of one large orange, broken into 6 pieces. Peel of one large lemon, broken into 6 pieces. Place one piece of each peel into cups. Mix butter, sugar, cloves, nutmeg and cinnamon. Mix coffee and cream. Pour both mixtures into cups and stir.
• 3 cups coffee
• 1/2 cup heavy cream
• 1 cup brown sugar
• 2 tablespoons softened butter
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon cinnamon
Instant Coffee
Instant coffee was launched onto the market in the 1950's. A cup of instant coffee can be prepared quickly and easily, without brewing, since this has already been done in the factory.
Next time you make a cup of instant coffee, keep these tips in mind.
• Always use fresh water in your kettle. Don't let water sit for too long.
• Try using mineral water instead of tap water.
• Use water just off the boil.
• Add one rounded teaspoon of coffee per cup - more or less, according to taste.
• Milk may be added before or after the water.
• Coffee should be stored in an airtight container in the refrigerator to preserve the aroma. Instant coffee will keep much longer than roast or ground coffee.
Irish Coffee
• 1 Measure (3 cl) of Irish Whiskey
• 1 teaspoon of raw sugar
• 1 heaped desertspoon of whipped cream
• Hot strong coffee to fill the glass
Pre-warm a stemmed glass. Add the whiskey. Add the sugar and stir in the coffee. Float the whipped cream on top. Drink the coffee through the cream (ie do not stir after adding the cream).
Orange Coffee
This fragrant coffee has refreshing taste thanks to orange slices. Chocolate and cinnamon makes the taste rish and bright.
Mix coffee and hot chocolate. Place one orange slice into each cup. Pour coffee mixture into cups. Top with whipped cream, and garnish with cinnamon.
• 1 cup strong coffee
• 1 cup hot chocolate r
• 2 orange slices
• Whipped cream
• Dash of cinnamon
Viennese Coffee
Coffee has been at the center of political and social interaction, for both men and women. Women socialized with each other over coffee and sweets. Men socialized in coffee houses to discuss politics and to play backgammon. Let's follow wonderful traditions of the past!
Melt chocolate in saucepan. Stir in light cream. Slowly add coffee, beating until frothy. In a cold bowl whip heavy cream and sugar. Pour coffee mixture into cups. Top off with heavy cream. Garnish with sprinkle of cinnamon and cocoa.
• 1/2 cup chocolate
• 2 1/2 cups strong coffee
• 4 tablespoons light cream
• 2/3 cup heavy cream
• 1 teaspoon sugar
• dash of cinnamon
• dash of cocoa
(from justaboutcoffee.com)
Moderate coffee consumption may be associated with a reduction in the risk of certain diseases
“Moderate coffee consumption may be associated with a reduction in the risk of certain diseases,” food scientist says.
New York, NY – The good news about coffee and health keeps getting better, according to a food science expert who spoke at a symposium here. According to James Coughlin Ph.D., toxicologist and consultant in food safety, “The preponderance of scientific evidence suggests that moderate coffee consumption – that is three to five cups a day – may be associated with a reduction in the risk of certain diseases.”
The symposium, Nutrigenomics: The New Science of Genes, Nutrition, and Health, was held here to introduce science writers to nutrigenomics, the new study of how foods affect our genes and how individual genetic differences affect the way we respond to nutrients in foods.
Dr. Coughlin told the group that habitual consumption of five or more cups of coffee a day has been associated with improved glucose regulation and a marked lower risk of acquiring type 2 diabetes. That means that there is a 35% to 75% lower risk of developing the disease as shown in studies in the United States, Japan and Europe. Even drinking three to four cups of coffee a day will lower an individual’s diabetes risk. The protection afforded by coffee exists whether one drinks caffeine-containing or decaffeinated coffees; this positive effect may be the result of coffee’s natural polyphenolic antioxidants, magnesium and lignans.
Liver disease is also affected positively by drinking coffee. The toxicologist said, “Coffee consumption has been associated with a clinically significant reduced risk of liver cancer and cirrhosis.” He said there are data that suggest the reduced risk of alcohol cirrhosis could be associated with the phenolics and related substances in coffee.
The scientist told the science writers that coffee might play a role in cancer protection, also due to its naturally occurring polyphenolic antioxidants as well as heat-produced antioxidants. He said that there are studies from a number of countries that have shown that coffee is the major single source of dietary antioxidants – far more than tea, wine, chocolate, and individual fruits and vegetables. Furthermore, some coffee components can induce the expression of carcinogen-detoxifying enzymes, he noted.
Coffee seems to reduce the risk of Parkinson’s disease, according to epidemiological studies. Dr. Coughlin said, “Some research in neuropharmacology suggests that only one cup of coffee a day – that amounts to 80 to 140 mg of caffeine – can halve the risk of getting Parkinson’s disease. This might be because caffeine’s adenosine-blocking power may be one mechanism through which the brain cells in Parkinson’s disease are protected or conserved.”
Dr. Coughlin told the attendees, “Numerous other studies have shown that drinking coffee increases your mental alertness, cognitive functions, physical stamina and wakefulness. It has also been shown to reduce the risk of Alzheimer’s disease, gallstones, kidney stones, depression and suicide.
“There is a long established history of the safe use of coffee, and the newest detailed studies and re-examinations of old issues have been quite reassuring,” Dr. Coughlin noted. “Coffee and caffeine should already be recognized for their positive health benefits and potential functional food attributes. You can forget about coffee being bad for you, it’s actually good for you.”
***
“Coffee is the number one antioxidant molecule in the American diet,” expert on polyphenols tells science writers
New York, NY – “The leading causes of death in four out of 10 cases in the United States are diet related,” said Joe A. Vinson, Ph.D. “It’s well known that an increased consumption of fruits and beverages leads to a decreased risk of chronic disease such as heart disease, stroke, diabetes and cancer.”
Dr. Vinson is Professor in the Department of Chemistry at the University of Scranton in Pennsylvania. He spoke at a symposium, Nutrigenomics: The New Science of Genes, Nutrition, and Health. The educational event was held here to introduce science writers to nutrigenomics, the new study of how foods affect our genes and how individual genetic differences affect the way we respond to nutrients in foods.
The chemist said that chronic diseases cost our society over $200 billion per year in medical costs and lost productivity. He explained, “These diseases have a pathology that is initiated by free radicals. Recent epidemiology has shown that polyphenols consumed in foods may be the major agents responsible for their health benefits – not the antioxidant vitamins C and E as we’d all originally assumed. Unfortunately, measuring individual phenolic compounds is a difficult if not impossible task, due to the very large number – it’s 8000 and growing – of these compounds in plants. And that’s just one of the obstacles we encounter.
“We accepted the challenge,” Dr. Vinson said. “Our research group used market samples of common fruits, vegetables, spices, nuts, grains, oils and beverages to determine the total amount of phenols in foods and beverages using an analysis that measures the extract’s antioxidant activity. We also measured the quality of antioxidants in foods and beverages by means of an in vitro ‘heart disease in a test tube’ model.”
Dr. Vinson told the group that foods and beverages are better antioxidants than are antioxidant vitamins. He noted, “With the polyphenol content data and the USDA database of per capita food consumption, the contribution of each type of food to the average estimated intake of phenolic antioxidants was calculated for 2003. Total per capita phenolic antioxidants in the United States diet was 2.2 g. Polyphenols are the major antioxidants in foods and beverages, with the vitamins primarily being minor contributors. The beverage group produced the largest percentage of the total per capita intake of phenolic antioxidants – totaling 49%.
“Coffee was the largest single contributor on a daily basis for the average American, contributing 31% of the total daily antioxidants. Coffee is high in phenolic acids and chlorogenic acid, and is the number one antioxidant molecule in the American diet,” the professor explained.
“But do high polyphenol foods and beverages act as antioxidants in the body?” he asked. “Coffee given to humans increases plasma antioxidant capacity, and the polyphenol metabolites act as antioxidants at the level of low density lipoprotein (LDL), decreasing its oxidizability, a possible benefit for slowing down the atherosclerosis process and lowering the risk of heart disease. Recent studies have shown that milk drunk in coffee does not inhibit the absorption of polyphenols in a cell and animal experiment, although recent research suggests that milk in tea interferes with biological effect and presumably antioxidant absorption. Other high polyphenol foods such as tea, chocolate and red wine have the same effects on plasma antioxidant capacity and LDL oxidation.”
Dr. Vinson said that polyphenols, including those in coffee, can also affect oxidative stress by acting both directly as antioxidants and indirectly by affecting cell signaling and gene expression. He concluded, “Polyphenols have antioxidant, anti-inflammatory, antiproliferative, anti-angiogenic, antithrombic and vasorelaxive properties, which can affect disease and its pathology.”
***
People who avoid eating some vegetables and fruits may have no choice:
Such food preferences are genetically determined, says expert.
New York, NY. February 13, 2006 – So you say you can’t bear broccoli? You’d rather not grapple with a grapefruit at breakfast? Do people think it’s silly that you don’t like cilantro? Well, it’s not. It’s all in your genes, according to Dr. Ahmed El-Sohemy, who studies genetic determinants of food preferences.
Dr. El-Sohemy spoke at symposium, Nutrigenomics: The New Science of Genes, Nutrition, and Health. The educational event was held here to introduce science writers to nutrigenomics, the new study of how foods affect our genes and how individual genetic differences affect the way we respond to nutrients in foods.
“As a result of the Human Genome Project we know that certain genes exist in different forms, and that the various forms might explain why some people report the bitter taste of a particular food such as grapefruit as intense, mild, or not bitter at all. These genes code for receptors on the surface of the tongue and are responsible for detecting bitter compounds,” Dr. El-Sohemy told the group. The scientist is Assistant Professor and Canada Research Chair in Nutrigenomics in the Department of Nutritional Sciences at the University of Toronto. He is also Theme Leader of Functional Foods & Nutriceuticals for the Advanced Foods and Materials Network Center of Excellence, which is funding this aspect of his research.
It is one of Dr. El-Sohemy’s many interests to determine why some people don’t like grapefruit or vegetables such as broccoli, Brussels sprouts, radicchio and cilantro. He explained, “What we found is that a taste receptor coded by one of the TAS2R genes, which exists essentially in two different forms -- one called T, the other G -- is strongly related to grapefruit preference. If you have a T at a particular position in this gene you don’t mind grapefruit. But if you have the G version, you’re most likely to perceive grapefruit as bitter and not like it at all. There are over two dozen genes which code for taste receptors that detect bitterness alone. There are also genes that code for olfactory receptors, responsible for the sense of smell. Some people are more sensitive to the smell of certain foods, and that clearly affects their desire to consume those foods since flavor is affected by smell as well as taste.”
However, this research isn’t just about who likes what food. The approach that scientists such as Dr. El-Sohemy are taking is to ascertain whether those individuals who like certain foods have particular genetic differences. This information will help them better understand the link between the consumption of certain foods and various health outcomes.
According to the Canadian researcher, “When we find associations in studies that show that those who like broccoli have a lower incidence of colon cancer, for example, we need to ask ourselves whether there are any specific genetic differences between those who like broccoli and those who do not. Then we have to make sure that any association between the food and disease is not because of this genetic difference.”
Many bitter tasting foods also contain antioxidants and various phytochemicals, which may play a role in the prevention of certain chronic diseases. Over the years, the individuals who were able to thrive and flourish were those who weren’t sensitive to the bitterness of those foods. For such people broccoli and Brussels sprouts, for example, were rich sources of nutrients. For individuals who don’t like such foods, an additional problem is what they eat instead, since they may eat fewer nutrient-dense foods, which have been associated with an increased risk of a variety of chronic diseases.
***
Polyphenols, enriched in grapes, berries, and coffee: scientists are learning just how beneficial these food chemicals can be
New York, NY – How can we learn about preventing Alzheimer’s disease and other dementias? Helen Kim, Ph.D. is working on the answer by using new technologies to study the actions of polyphenols in the brain. Complex chemicals related to estrogens, polyphenols are different in that they’re also excellent antioxidants. Antioxidants are the chemicals that give flowers, fruits, and vegetables their color and protect them against oxidation from the sun. These same antioxidant activities are among the reasons why grapes, berries, coffee and other foods are so good for us.
Dr. Kim is Associate Professor at the University of Alabama at Birmingham, Department of Pharmacology and Toxicology, and Co-Director of the UAB Comprehensive Cancer Center Proteomics/Mass Spectrometry Shared Facility. She spoke at a symposium, Nutrigenomics: The New Science of Genes, Nutrition, and Health. The educational event was held here to introduce science writers to nutrigenomics, the new study of how foods affect our genes and how individual genetic differences affect the way we respond to nutrients in foods.
“We are interested in how dietary elements can help us understand aging-related processes in the brain that lead to dementias such as Alzheimer’s disease,” Dr. Kim told the group. “I believe that we can learn about chronic diseases such as cancer and cognitive impairment by supplementing the experimental diet with chemicals such as polyphenols that we think will attenuate or delay onset of a disease. Once we introduce the potentially protective dietary element, we then analyze the proteins in the affected organs -- brain, breast, prostate -- compared to the controls, to determine what the protein differences are and what they mean.”
Dr. Kim’s group works with over-the-counter dietary supplements, which she explains, “are important to understand with regard to several issues. Their ready availability means that the consumer can buy and take them without knowing which, if any, brands and doses are beneficial and effective.” These issues, and the potential for synergistic actions of these supplements with prescription drugs, were the basis of the NIH mandate nearly a decade ago that set up a handful of Botanicals Centers across the country, whose purpose is to understand the molecular basis of action of different classes of dietary supplements, and to determine effective doses, potential toxicities, and other important clinical issues.
The researcher told the science writers, “As part of the NIH-funded Purdue/UAB Botanicals Center for Age-Related Diseases, we decided to study grape seed extract for potential neuroprotective properties. It is enriched in proanthocyanidins, complex polyphenols that can exert antioxidant activity once they are ingested. We used 2D gel proteomics -- a technology that separates proteins based on molecular parameters intrinsic to each protein -- to identify brain proteins in vivo that were changed in response to grape seed extract. The majority of the proteins identified with this approach had already been implicated in earlier studies in Alzheimer’s disease and in transgenic models of dementia. Of importance was that a protein that was less abundant in response to grape seed was more abundant in Alzheimer’s disease (AD) brain, suggesting that grape seed protected against changes that lead to AD.
To what extent do these findings demonstrate that polyphenol-rich foods are beneficial for health? According to the Alabama scientist, behavioral studies have shown that grape seed extract enhanced learning and memory-formation, consistent with the proteomic results. Additional studies in her lab also showed that grape seed extract had chemopreventive activity in an in vivo model of chemically-induced breast cancer, again consistent with its health-sustaining properties.
Dr. Kim told the group, “The proteomic findings suggest that in addition to directly protecting proteins from oxidation, polyphenols may have health-protective actions by affecting gene expression of groups of proteins.”
She concluded, “Such multiple effects have also been suggested as part of the chemopreventive activity for caffeic acid, the dominant chemical in coffee. All these results indicate that risk for serious disease can be influenced by environmental factors, including diet, and that certain classes of food chemicals like the polyphenols may be very important in sustaining health, if not preventing disease.”
***
The way we respond to specific nutrients in certain foods can actually change the messages in our DNA, according to a new field of science.
New York, NY. February 13, 2007 -- “Nutrigenomics is about the interaction of foods we eat leading to key changes in the way DNA is used -- how each of us responds to specific nutrients,” Dr. Stephen Barnes told a group of science writers here.
Dr. Barnes is Director of the UAB Center for Nutrient-Gene Interaction and Associate Director of Purdue-UAB Botanicals Centers for Age-Related Disease at the University of Alabama at Birmingham. He spoke here at a symposium, Nutrigenomics: The New Science of Genes, Nutrition, and Health. Its purpose was to introduce this new scientific discipline, which utilizes what we now know about the genome to enhance nutrition.
“Take a photograph of a moment in a soccer or any other game,” the scientist suggested. “Suppose you have to determine from that photograph what happens next. The possible answers may seem completely random except for one or two. A wise person, a knowledgeable fan or a good coach, may have seen that play in a game 10 years prior and would recognize that photographed pattern and be able to predict the play. Well, nutrigenomics is like this because there are many variations. The genetic code appears to be static, but the code can get changed due to signals coming from the foods we eat - this can be good (we live longer) or bad (the risk of disease is higher).
Nutrigenomics is about recognizing the patterns of how genes are used and changed by the foods we eat.”
The researcher told the journalists, “In any given population, different groups respond to diet differently. There is presumably an optimal diet for each group. We’re
really like an animal or plant; there is no rational reason why we should be in all the parts of the world. Animals grow and survive where there is food and water; they don’t normally go to other places. Our diverse ancestors grew around a particular food source. Some were richer than others, some were plant based, some had a lot of animals and you could survive just by eating those animals. So, I think that in the times before we started moving around the world, diet-sensitive genes were optimized for each particular location. When we moved from that location, that is when we ran into trouble. It may be that early life diet exposures have an imprint on gene expression in ways that alter cancer risk over time. That is what we hope to find out.”
Genes may have specific roles at different times in our lives, starting with growth in the womb when “we’re growing like fury,” the speaker said. For example, in studying breast cancer colleagues of Dr. Barnes at UAB observed that events in mid-puberty seem to be “absolutely crucial” in determining risk. And by studying identical twins who grew up in different environments, other researchers were able to find out what differences the twins experienced at specific stages in their lives. They determined that, on average, two girls in a set of twins could be as much as one year apart in their onsets of puberty – despite having identical genes. So something in their diets or environments had an impact on the way in which the genes that promote puberty are switched on.
Dr. Barnes noted that the twin who began puberty second had a fivefold lower risk of breast cancer – despite having the same genes as her sister – suggesting that habits, athletics, foods, and other environmental factors we are exposed to “are quite big players in breast cancer risk, for a cancer that is not going to occur for another 30 to 40 years. In breast cancer you really have to look at what’s going on in the formative years of ages 12 to 20, when the breast is going through rapid development and certain genes are expressed. This is when the external influences like the diet can effect real change. This is how diet alters the course of genetic development. I believe that this field, nutrigenomics, will determine the health of nations.”
***
Would you like a nutritional plan that’s tailored to your genes?
That’s not as far-fetched as it seems, says renowned scientist.
New York, NY – Can the new science of nutrigenomics provide an understanding for the way common nutrition affects health, by altering the expression and/or structure of an individual’s genetic makeup? Ask Jim Kaput Ph.D., a leading figure in nutritional genomics, which says that we all respond to foods according to our individual DNA patterns.
Dr. Kaput is Senior Scientist and Science Coordinator, NCMHD Center of Excellence in Nutritional Genomics (CENG), University of California at Davis, Director of the Laboratory of Nutrigenomic Medicine at the University of Illinois Chicago, and Scientific Advisor to NuGO (the European Nutrigenomics Organisation). He spoke at a symposium, Nutrigenomics: The New Science of Genes, Nutrition, and Health. The educational event was held here to introduce science writers to nutrigenomics, the new study of how foods affect our genes and how individual genetic differences affect the way we respond to nutrients in foods.
According to Dr. Kaput, “The conceptual basis for this new branch of genomic research can best be summarized by what I call the Five Tenets of Nutrigenomics:
1. Improper diets are risk factors for diseases
2. Dietary chemicals alter gene expression and/or genome structure
3. Influence of diet on health depends upon an individual’s genetic makeup
4. Genes regulated by diet play a role in chronic diseases
5. “Individualized nutrition” – diets based upon genotype, nutritional requirements and status - prevents and mitigates chronic disease.”
The scientist told the science writers, “Applying the concepts of nutrigenomics to individuals is challenging because of the diversity of genetic makeup and individual responses to the complexity of foods. The latest research in genetics has demonstrated that gene–gene interactions, called epistasis, alter SNP (single nucleotide polymorphism) associations with chronic disease outcomes and may alter responses to food.
“While this field is being applied first to health care for the diagnoses and treatments of chronic diseases, and to personal nutrition for maintaining health and preventing chronic diseases,” Dr. Kaput said, “we foresee that the application of nutrigenomics to the consumer food market will be occurring over the next five to 10 years. The applications may appear to segment the consumer market, but the products that will be developed will be of high value; they will be capable of delivering the right nutrients to the right person at each stage of the life cycle.”
The scientist assured the attendees that the potential increased cost of such products will likely be offset by reduced costs for health care for the individual and for society. The common factors in these different applications are genetic testing to assess needs and the matching of genetic makeup to foods or food supplements.
Dr. Kaput said that although the promise of nutritional genomics, “has been well accepted by many scientists and business people, converting the science to medical and food products for consumers remains a significant challenge. While individual genes and their variants have been linked to specific foods or nutrients, an individual dietary chemical may interact with many other gene products in the course of absorption, transport, and metabolism. Gene–gene and gene–environment interactions that alter biological processes may change gene variant–nutrient associations differently among persons of different ancestral backgrounds.”
We still don’t know how much of a nutrient is needed for a biological effect in an individual, Dr. Kaput said, since many nutrigenomic and nutrigenetic experiments aren’t testing doses yet. However, answers will be forthcoming, since researchers around the world have initiated an international Nutrigenomics Society that will enable collaborations among various research groups in the near future.
New York, NY – The good news about coffee and health keeps getting better, according to a food science expert who spoke at a symposium here. According to James Coughlin Ph.D., toxicologist and consultant in food safety, “The preponderance of scientific evidence suggests that moderate coffee consumption – that is three to five cups a day – may be associated with a reduction in the risk of certain diseases.”
The symposium, Nutrigenomics: The New Science of Genes, Nutrition, and Health, was held here to introduce science writers to nutrigenomics, the new study of how foods affect our genes and how individual genetic differences affect the way we respond to nutrients in foods.
Dr. Coughlin told the group that habitual consumption of five or more cups of coffee a day has been associated with improved glucose regulation and a marked lower risk of acquiring type 2 diabetes. That means that there is a 35% to 75% lower risk of developing the disease as shown in studies in the United States, Japan and Europe. Even drinking three to four cups of coffee a day will lower an individual’s diabetes risk. The protection afforded by coffee exists whether one drinks caffeine-containing or decaffeinated coffees; this positive effect may be the result of coffee’s natural polyphenolic antioxidants, magnesium and lignans.
Liver disease is also affected positively by drinking coffee. The toxicologist said, “Coffee consumption has been associated with a clinically significant reduced risk of liver cancer and cirrhosis.” He said there are data that suggest the reduced risk of alcohol cirrhosis could be associated with the phenolics and related substances in coffee.
The scientist told the science writers that coffee might play a role in cancer protection, also due to its naturally occurring polyphenolic antioxidants as well as heat-produced antioxidants. He said that there are studies from a number of countries that have shown that coffee is the major single source of dietary antioxidants – far more than tea, wine, chocolate, and individual fruits and vegetables. Furthermore, some coffee components can induce the expression of carcinogen-detoxifying enzymes, he noted.
Coffee seems to reduce the risk of Parkinson’s disease, according to epidemiological studies. Dr. Coughlin said, “Some research in neuropharmacology suggests that only one cup of coffee a day – that amounts to 80 to 140 mg of caffeine – can halve the risk of getting Parkinson’s disease. This might be because caffeine’s adenosine-blocking power may be one mechanism through which the brain cells in Parkinson’s disease are protected or conserved.”
Dr. Coughlin told the attendees, “Numerous other studies have shown that drinking coffee increases your mental alertness, cognitive functions, physical stamina and wakefulness. It has also been shown to reduce the risk of Alzheimer’s disease, gallstones, kidney stones, depression and suicide.
“There is a long established history of the safe use of coffee, and the newest detailed studies and re-examinations of old issues have been quite reassuring,” Dr. Coughlin noted. “Coffee and caffeine should already be recognized for their positive health benefits and potential functional food attributes. You can forget about coffee being bad for you, it’s actually good for you.”
***
“Coffee is the number one antioxidant molecule in the American diet,” expert on polyphenols tells science writers
New York, NY – “The leading causes of death in four out of 10 cases in the United States are diet related,” said Joe A. Vinson, Ph.D. “It’s well known that an increased consumption of fruits and beverages leads to a decreased risk of chronic disease such as heart disease, stroke, diabetes and cancer.”
Dr. Vinson is Professor in the Department of Chemistry at the University of Scranton in Pennsylvania. He spoke at a symposium, Nutrigenomics: The New Science of Genes, Nutrition, and Health. The educational event was held here to introduce science writers to nutrigenomics, the new study of how foods affect our genes and how individual genetic differences affect the way we respond to nutrients in foods.
The chemist said that chronic diseases cost our society over $200 billion per year in medical costs and lost productivity. He explained, “These diseases have a pathology that is initiated by free radicals. Recent epidemiology has shown that polyphenols consumed in foods may be the major agents responsible for their health benefits – not the antioxidant vitamins C and E as we’d all originally assumed. Unfortunately, measuring individual phenolic compounds is a difficult if not impossible task, due to the very large number – it’s 8000 and growing – of these compounds in plants. And that’s just one of the obstacles we encounter.
“We accepted the challenge,” Dr. Vinson said. “Our research group used market samples of common fruits, vegetables, spices, nuts, grains, oils and beverages to determine the total amount of phenols in foods and beverages using an analysis that measures the extract’s antioxidant activity. We also measured the quality of antioxidants in foods and beverages by means of an in vitro ‘heart disease in a test tube’ model.”
Dr. Vinson told the group that foods and beverages are better antioxidants than are antioxidant vitamins. He noted, “With the polyphenol content data and the USDA database of per capita food consumption, the contribution of each type of food to the average estimated intake of phenolic antioxidants was calculated for 2003. Total per capita phenolic antioxidants in the United States diet was 2.2 g. Polyphenols are the major antioxidants in foods and beverages, with the vitamins primarily being minor contributors. The beverage group produced the largest percentage of the total per capita intake of phenolic antioxidants – totaling 49%.
“Coffee was the largest single contributor on a daily basis for the average American, contributing 31% of the total daily antioxidants. Coffee is high in phenolic acids and chlorogenic acid, and is the number one antioxidant molecule in the American diet,” the professor explained.
“But do high polyphenol foods and beverages act as antioxidants in the body?” he asked. “Coffee given to humans increases plasma antioxidant capacity, and the polyphenol metabolites act as antioxidants at the level of low density lipoprotein (LDL), decreasing its oxidizability, a possible benefit for slowing down the atherosclerosis process and lowering the risk of heart disease. Recent studies have shown that milk drunk in coffee does not inhibit the absorption of polyphenols in a cell and animal experiment, although recent research suggests that milk in tea interferes with biological effect and presumably antioxidant absorption. Other high polyphenol foods such as tea, chocolate and red wine have the same effects on plasma antioxidant capacity and LDL oxidation.”
Dr. Vinson said that polyphenols, including those in coffee, can also affect oxidative stress by acting both directly as antioxidants and indirectly by affecting cell signaling and gene expression. He concluded, “Polyphenols have antioxidant, anti-inflammatory, antiproliferative, anti-angiogenic, antithrombic and vasorelaxive properties, which can affect disease and its pathology.”
***
People who avoid eating some vegetables and fruits may have no choice:
Such food preferences are genetically determined, says expert.
New York, NY. February 13, 2006 – So you say you can’t bear broccoli? You’d rather not grapple with a grapefruit at breakfast? Do people think it’s silly that you don’t like cilantro? Well, it’s not. It’s all in your genes, according to Dr. Ahmed El-Sohemy, who studies genetic determinants of food preferences.
Dr. El-Sohemy spoke at symposium, Nutrigenomics: The New Science of Genes, Nutrition, and Health. The educational event was held here to introduce science writers to nutrigenomics, the new study of how foods affect our genes and how individual genetic differences affect the way we respond to nutrients in foods.
“As a result of the Human Genome Project we know that certain genes exist in different forms, and that the various forms might explain why some people report the bitter taste of a particular food such as grapefruit as intense, mild, or not bitter at all. These genes code for receptors on the surface of the tongue and are responsible for detecting bitter compounds,” Dr. El-Sohemy told the group. The scientist is Assistant Professor and Canada Research Chair in Nutrigenomics in the Department of Nutritional Sciences at the University of Toronto. He is also Theme Leader of Functional Foods & Nutriceuticals for the Advanced Foods and Materials Network Center of Excellence, which is funding this aspect of his research.
It is one of Dr. El-Sohemy’s many interests to determine why some people don’t like grapefruit or vegetables such as broccoli, Brussels sprouts, radicchio and cilantro. He explained, “What we found is that a taste receptor coded by one of the TAS2R genes, which exists essentially in two different forms -- one called T, the other G -- is strongly related to grapefruit preference. If you have a T at a particular position in this gene you don’t mind grapefruit. But if you have the G version, you’re most likely to perceive grapefruit as bitter and not like it at all. There are over two dozen genes which code for taste receptors that detect bitterness alone. There are also genes that code for olfactory receptors, responsible for the sense of smell. Some people are more sensitive to the smell of certain foods, and that clearly affects their desire to consume those foods since flavor is affected by smell as well as taste.”
However, this research isn’t just about who likes what food. The approach that scientists such as Dr. El-Sohemy are taking is to ascertain whether those individuals who like certain foods have particular genetic differences. This information will help them better understand the link between the consumption of certain foods and various health outcomes.
According to the Canadian researcher, “When we find associations in studies that show that those who like broccoli have a lower incidence of colon cancer, for example, we need to ask ourselves whether there are any specific genetic differences between those who like broccoli and those who do not. Then we have to make sure that any association between the food and disease is not because of this genetic difference.”
Many bitter tasting foods also contain antioxidants and various phytochemicals, which may play a role in the prevention of certain chronic diseases. Over the years, the individuals who were able to thrive and flourish were those who weren’t sensitive to the bitterness of those foods. For such people broccoli and Brussels sprouts, for example, were rich sources of nutrients. For individuals who don’t like such foods, an additional problem is what they eat instead, since they may eat fewer nutrient-dense foods, which have been associated with an increased risk of a variety of chronic diseases.
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Polyphenols, enriched in grapes, berries, and coffee: scientists are learning just how beneficial these food chemicals can be
New York, NY – How can we learn about preventing Alzheimer’s disease and other dementias? Helen Kim, Ph.D. is working on the answer by using new technologies to study the actions of polyphenols in the brain. Complex chemicals related to estrogens, polyphenols are different in that they’re also excellent antioxidants. Antioxidants are the chemicals that give flowers, fruits, and vegetables their color and protect them against oxidation from the sun. These same antioxidant activities are among the reasons why grapes, berries, coffee and other foods are so good for us.
Dr. Kim is Associate Professor at the University of Alabama at Birmingham, Department of Pharmacology and Toxicology, and Co-Director of the UAB Comprehensive Cancer Center Proteomics/Mass Spectrometry Shared Facility. She spoke at a symposium, Nutrigenomics: The New Science of Genes, Nutrition, and Health. The educational event was held here to introduce science writers to nutrigenomics, the new study of how foods affect our genes and how individual genetic differences affect the way we respond to nutrients in foods.
“We are interested in how dietary elements can help us understand aging-related processes in the brain that lead to dementias such as Alzheimer’s disease,” Dr. Kim told the group. “I believe that we can learn about chronic diseases such as cancer and cognitive impairment by supplementing the experimental diet with chemicals such as polyphenols that we think will attenuate or delay onset of a disease. Once we introduce the potentially protective dietary element, we then analyze the proteins in the affected organs -- brain, breast, prostate -- compared to the controls, to determine what the protein differences are and what they mean.”
Dr. Kim’s group works with over-the-counter dietary supplements, which she explains, “are important to understand with regard to several issues. Their ready availability means that the consumer can buy and take them without knowing which, if any, brands and doses are beneficial and effective.” These issues, and the potential for synergistic actions of these supplements with prescription drugs, were the basis of the NIH mandate nearly a decade ago that set up a handful of Botanicals Centers across the country, whose purpose is to understand the molecular basis of action of different classes of dietary supplements, and to determine effective doses, potential toxicities, and other important clinical issues.
The researcher told the science writers, “As part of the NIH-funded Purdue/UAB Botanicals Center for Age-Related Diseases, we decided to study grape seed extract for potential neuroprotective properties. It is enriched in proanthocyanidins, complex polyphenols that can exert antioxidant activity once they are ingested. We used 2D gel proteomics -- a technology that separates proteins based on molecular parameters intrinsic to each protein -- to identify brain proteins in vivo that were changed in response to grape seed extract. The majority of the proteins identified with this approach had already been implicated in earlier studies in Alzheimer’s disease and in transgenic models of dementia. Of importance was that a protein that was less abundant in response to grape seed was more abundant in Alzheimer’s disease (AD) brain, suggesting that grape seed protected against changes that lead to AD.
To what extent do these findings demonstrate that polyphenol-rich foods are beneficial for health? According to the Alabama scientist, behavioral studies have shown that grape seed extract enhanced learning and memory-formation, consistent with the proteomic results. Additional studies in her lab also showed that grape seed extract had chemopreventive activity in an in vivo model of chemically-induced breast cancer, again consistent with its health-sustaining properties.
Dr. Kim told the group, “The proteomic findings suggest that in addition to directly protecting proteins from oxidation, polyphenols may have health-protective actions by affecting gene expression of groups of proteins.”
She concluded, “Such multiple effects have also been suggested as part of the chemopreventive activity for caffeic acid, the dominant chemical in coffee. All these results indicate that risk for serious disease can be influenced by environmental factors, including diet, and that certain classes of food chemicals like the polyphenols may be very important in sustaining health, if not preventing disease.”
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The way we respond to specific nutrients in certain foods can actually change the messages in our DNA, according to a new field of science.
New York, NY. February 13, 2007 -- “Nutrigenomics is about the interaction of foods we eat leading to key changes in the way DNA is used -- how each of us responds to specific nutrients,” Dr. Stephen Barnes told a group of science writers here.
Dr. Barnes is Director of the UAB Center for Nutrient-Gene Interaction and Associate Director of Purdue-UAB Botanicals Centers for Age-Related Disease at the University of Alabama at Birmingham. He spoke here at a symposium, Nutrigenomics: The New Science of Genes, Nutrition, and Health. Its purpose was to introduce this new scientific discipline, which utilizes what we now know about the genome to enhance nutrition.
“Take a photograph of a moment in a soccer or any other game,” the scientist suggested. “Suppose you have to determine from that photograph what happens next. The possible answers may seem completely random except for one or two. A wise person, a knowledgeable fan or a good coach, may have seen that play in a game 10 years prior and would recognize that photographed pattern and be able to predict the play. Well, nutrigenomics is like this because there are many variations. The genetic code appears to be static, but the code can get changed due to signals coming from the foods we eat - this can be good (we live longer) or bad (the risk of disease is higher).
Nutrigenomics is about recognizing the patterns of how genes are used and changed by the foods we eat.”
The researcher told the journalists, “In any given population, different groups respond to diet differently. There is presumably an optimal diet for each group. We’re
really like an animal or plant; there is no rational reason why we should be in all the parts of the world. Animals grow and survive where there is food and water; they don’t normally go to other places. Our diverse ancestors grew around a particular food source. Some were richer than others, some were plant based, some had a lot of animals and you could survive just by eating those animals. So, I think that in the times before we started moving around the world, diet-sensitive genes were optimized for each particular location. When we moved from that location, that is when we ran into trouble. It may be that early life diet exposures have an imprint on gene expression in ways that alter cancer risk over time. That is what we hope to find out.”
Genes may have specific roles at different times in our lives, starting with growth in the womb when “we’re growing like fury,” the speaker said. For example, in studying breast cancer colleagues of Dr. Barnes at UAB observed that events in mid-puberty seem to be “absolutely crucial” in determining risk. And by studying identical twins who grew up in different environments, other researchers were able to find out what differences the twins experienced at specific stages in their lives. They determined that, on average, two girls in a set of twins could be as much as one year apart in their onsets of puberty – despite having identical genes. So something in their diets or environments had an impact on the way in which the genes that promote puberty are switched on.
Dr. Barnes noted that the twin who began puberty second had a fivefold lower risk of breast cancer – despite having the same genes as her sister – suggesting that habits, athletics, foods, and other environmental factors we are exposed to “are quite big players in breast cancer risk, for a cancer that is not going to occur for another 30 to 40 years. In breast cancer you really have to look at what’s going on in the formative years of ages 12 to 20, when the breast is going through rapid development and certain genes are expressed. This is when the external influences like the diet can effect real change. This is how diet alters the course of genetic development. I believe that this field, nutrigenomics, will determine the health of nations.”
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Would you like a nutritional plan that’s tailored to your genes?
That’s not as far-fetched as it seems, says renowned scientist.
New York, NY – Can the new science of nutrigenomics provide an understanding for the way common nutrition affects health, by altering the expression and/or structure of an individual’s genetic makeup? Ask Jim Kaput Ph.D., a leading figure in nutritional genomics, which says that we all respond to foods according to our individual DNA patterns.
Dr. Kaput is Senior Scientist and Science Coordinator, NCMHD Center of Excellence in Nutritional Genomics (CENG), University of California at Davis, Director of the Laboratory of Nutrigenomic Medicine at the University of Illinois Chicago, and Scientific Advisor to NuGO (the European Nutrigenomics Organisation). He spoke at a symposium, Nutrigenomics: The New Science of Genes, Nutrition, and Health. The educational event was held here to introduce science writers to nutrigenomics, the new study of how foods affect our genes and how individual genetic differences affect the way we respond to nutrients in foods.
According to Dr. Kaput, “The conceptual basis for this new branch of genomic research can best be summarized by what I call the Five Tenets of Nutrigenomics:
1. Improper diets are risk factors for diseases
2. Dietary chemicals alter gene expression and/or genome structure
3. Influence of diet on health depends upon an individual’s genetic makeup
4. Genes regulated by diet play a role in chronic diseases
5. “Individualized nutrition” – diets based upon genotype, nutritional requirements and status - prevents and mitigates chronic disease.”
The scientist told the science writers, “Applying the concepts of nutrigenomics to individuals is challenging because of the diversity of genetic makeup and individual responses to the complexity of foods. The latest research in genetics has demonstrated that gene–gene interactions, called epistasis, alter SNP (single nucleotide polymorphism) associations with chronic disease outcomes and may alter responses to food.
“While this field is being applied first to health care for the diagnoses and treatments of chronic diseases, and to personal nutrition for maintaining health and preventing chronic diseases,” Dr. Kaput said, “we foresee that the application of nutrigenomics to the consumer food market will be occurring over the next five to 10 years. The applications may appear to segment the consumer market, but the products that will be developed will be of high value; they will be capable of delivering the right nutrients to the right person at each stage of the life cycle.”
The scientist assured the attendees that the potential increased cost of such products will likely be offset by reduced costs for health care for the individual and for society. The common factors in these different applications are genetic testing to assess needs and the matching of genetic makeup to foods or food supplements.
Dr. Kaput said that although the promise of nutritional genomics, “has been well accepted by many scientists and business people, converting the science to medical and food products for consumers remains a significant challenge. While individual genes and their variants have been linked to specific foods or nutrients, an individual dietary chemical may interact with many other gene products in the course of absorption, transport, and metabolism. Gene–gene and gene–environment interactions that alter biological processes may change gene variant–nutrient associations differently among persons of different ancestral backgrounds.”
We still don’t know how much of a nutrient is needed for a biological effect in an individual, Dr. Kaput said, since many nutrigenomic and nutrigenetic experiments aren’t testing doses yet. However, answers will be forthcoming, since researchers around the world have initiated an international Nutrigenomics Society that will enable collaborations among various research groups in the near future.
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