Medical Bulletin 02/ July/ 2024

Here are the top medical news for the day:

Study Finds Eating Baby Carrots Three Times a Week Boosts Skin Carotenoid Levels in Young Adults

A new study, to be presented at NUTRITION 2024, the flagship annual meeting of the American Society for Nutrition, has found that consuming baby carrots as a snack just three times a week significantly increases skin carotenoid levels in young adults. The study also revealed that these phytonutrient levels are further enhanced when baby carrots are paired with a multivitamin containing beta-carotene.

Carotenoids, which are responsible for the bright red, orange and yellow colors of many fruits and vegetables, can be measured in the skin to gauge fruit and vegetable consumption since diet is the only source of these pigments. Higher levels of skin carotenoids are associated with increased antioxidant protection and a lower risk of chronic diseases such as heart disease and certain cancers. This marker also reflects improved skin health and immune function.

In the study, researchers randomly assigned 60 young adults to four groups for a four-week intervention: one group received Granny Smith apple slices (control), another 100 grams of baby carrots, a third a multivitamin supplement with beta carotene, and the fourth a combination of baby carrots and the supplement. Using a VeggieMeter, they measured skin carotenoid levels before and after the intervention.

Results showed a 10.8% increase in skin carotenoid levels in the baby carrot group and a 21.6% increase in the group receiving both baby carrots and the supplement. No significant changes were observed in the control group or the supplement-only group.

"We found that the combination of baby carrots and a multivitamin supplement that contains beta carotene can have an interactive effect on skin carotenoid accumulation. To get a beneficial effect, people should choose a multivitamin that contains beta carotene, and remember to eat baby carrots at least three times a week,” said Mary Harper Simmons, Master of Science in Nutrition student at Samford University.

Reference: Mary Harper Simmons; the Carotenoids and Retinoids in Focus: Insights into Delivery, Vision, and Disease Prevention oral session; American Society for Nutrition

Calcium and Zinc Intake Before Pregnancy May Lower Hypertensive Disorder Risk: Study

According to new research to be presented at NUTRITION 2024, the flagship annual meeting of the American Society for Nutrition, individuals who consumed higher amounts of calcium and zinc in the three months prior to conception were significantly less likely to experience hypertensive disorders during pregnancy compared to those with lower intakes of these essential minerals.

Hypertension, or high blood pressure, is one of the most common disorders of pregnancy and can harm both the pregnant person and the developing fetus. Considering the potential adverse effects of antihypertensive medications during pregnancy, researchers have focused on opportunities to prevent dangerous hypertension-related disorders such as pre-eclampsia through modifiable factors like nutrition.

Recommendations of the National Academies of Sciences, Engineering, and Medicine suggest that women of childbearing age should consume 1,000 milligrams of calcium and 8 milligrams of zinc daily.

While many people begin focusing on their nutrition after becoming pregnant, the researchers said that a person's nutritional status before conception is important since it can often take time for the body to correct deficiencies or imbalances.

The researchers conducted two separate studies using data from over 7,700 pregnant women who participated in the Nulliparous Pregnancy Outcomes Study. One study examined calcium intake while the other focused on zinc. By analysing the association between pre-conception intake of each mineral and the incidence of hypertensive disorders during pregnancy, the researchers accounted for various demographic, lifestyle, and health factors related to hypertension risk.

The findings revealed that women in the highest quintile of pre-conception calcium intake were 24% less likely to develop hypertensive disorders during pregnancy compared to those in the lowest quintile. Similarly, participants were divided into quartiles for zinc intake, and those with the highest pre-conception zinc intake were 38% less likely to experience hypertensive disorders during pregnancy than those with the lowest intake.

"Our findings underscore the significance of preconception dietary intake of calcium and zinc in potentially reducing the risk of hypertensive disorders of pregnancy. Higher intakes of zinc and calcium before conception, derived from diet and supplements, are both associated with a lower risk of hypertensive disorders during pregnancy,” said Liping Lu, who conducted the research as a postdoctoral research scientist at Columbia University.

Reference: Liping Lu; The Dietary Micronutrient and Supplementation in Population session; The Nutrient Status and Supplementation in Life's Beginnings session; American Society for Nutrition

Study links Natural Compound in Olives to Lower Blood Sugar and Weight Loss

Findings from a new mouse study, to be presented at NUTRITION 2024, the flagship annual meeting of the American Society for Nutrition, revealed that elenolic acid, a natural compound found in olives, can lower blood sugar levels and promote weight loss. This research could lead to the development of safe and affordable natural products for managing obesity and type 2 diabetes in humans.

Elenolic acid is a naturally occurring compound found in olives and olive leaves. It is a key component of oleuropein, the bitter glycoside responsible for many of the health benefits associated with olives and olive oil. Elenolic acid has been studied for its various biological activities, including its potential to lower blood sugar levels and promote weight loss.

Its presence in olives adds to the its renowned health benefits, which include anti-inflammatory, antioxidant, and cardioprotective properties.

For the study, researchers identified natural compounds that affect L-cells, which release two important metabolic hormones, GLP-1 and PYY, during a meal. These hormones promote satiety, prevent overeating, and regulate blood sugar levels.

They found that elenolic acid, present in mature olives and extra virgin olive oil, can trigger the release of these hormones. Elenolic acid was produced by breaking down oleuropein, a more cost-effective method than direct extraction from olives.

Tests on obese diabetic mice showed that those treated with oral elenolic acid had significant improvements in metabolic health compared to untreated obese mice.

After four to five weeks, treated mice experienced a 10.7% reduction in obesity, improved blood sugar levels, and insulin sensitivity similar to healthy lean mice. The treatment also reduced food intake and promoted weight loss, linked to higher levels of PYY and GLP-1 and lower levels of agouti-related peptide, which is known to increase eating and weight gain.

"Overall, the study showed that elenolic acid from olives has promising effects on hormone release and metabolic health, particularly in obese and diabetic conditions. The compound seems to mimic the physiological conditions of eating to directly promote gut metabolic hormone secretion, which helps regulate energy balance and metabolic health,” said Dongmin Liu, research team leader, professor, Department of Human Nutrition, Foods and Exercise at Virginia Tech.

Reference: Hana Alkhalidy, PhD, Dongmin Liu, PhD; The Bioactives in Health and Disease oral session; American Society for Nutrition