Medical Bulletin 12/Jun/2025

New Delhi: A new study published in Nutrition Research suggests that a daily serving of almonds may significantly improve key health markers in individuals with metabolic syndrome. The research, led by scientists at Oregon State University’s Linus Pauling Institute and College of Health, found that consuming about 2 ounces (approximately 45 almonds) per day resulted in notable improvements in cardiometabolic and gut health.

Metabolic syndrome is defined as a cluster of conditions—such as abdominal obesity, high blood pressure, elevated blood sugar, low HDL (“good”) cholesterol, and high triglycerides—that together increase the risk of heart disease, type 2 diabetes, and even cognitive disorders. “Evidence suggests that people with metabolic syndrome are three times as likely to suffer a heart attack or stroke and twice as likely to die from coronary heart disease compared to people without this condition,” said Dr. Emily Ho, director of the Linus Pauling Institute.

To examine the effects of almond consumption, researchers conducted a 12-week clinical trial involving adults aged 35-60 diagnosed with metabolic syndrome. Participants were split into two groups: one consumed 320 calories’ worth of almonds daily, while the other ate crackers with an equivalent caloric value but lacking the nutritional benefits of almonds.

By week four—and again at week 12—blood samples from those who consumed almonds showed a notable increase in vitamin E, a powerful antioxidant found in high concentrations in almonds. The almond group also experienced reductions in total cholesterol, LDL (“bad”) cholesterol, and waist circumference, along with signs of improved gut health and reduced gut inflammation.

“Unless there is concern about nut allergies, it’s easy to recommend a handful or two of almonds as a healthy snack, especially for people concerned about their metabolic disease risk,” Ho said

Reference: Beaver, L. M., Leonard, S. W., Uesugi, S. L., Wong, C. P., Lytle, L. M., Vasudevan, A., ... & Ho, E. (2025). Beneficial Changes in Total Cholesterol, LDL-C, Biomarkers of Intestinal Inflammation, and Vitamin E status in Adults with Metabolic Syndrome Consuming Almonds as Snack Foods: A Randomized Controlled Clinical Trial. Nutrition Research.

Often associated with gym-goers and bodybuilders, creatine’s benefits extend well beyond physical performance. Dr. Richard Kreider, professor and director of the Exercise & Sport Nutrition Lab at Texas A&M University, has spent over 30 years researching the compound.

Creatine, a naturally occurring compound found in muscle, combines with phosphate to form creatine phosphate, a key player in cellular energy production. While the body produces about a gram of creatine daily, experts recommend an intake of 2 to 4 grams per day based on activity level and muscle mass. Because dietary creatine primarily comes from meat and fish, supplementation is especially beneficial for vegetarians and vegans.

Kreider also emphasized its importance across the lifespan. “Creatine is important for everyone as they age,” he said. It may help mitigate age-related declines in muscle mass and cognitive function. In adolescents, low dietary creatine has been linked to slower growth and higher body fat.

Contrary to lingering myths, creatine’s safety is well-supported. “There’s absolutely no data supporting any negative side effect anecdotally reported about creatine on the internet and in the media,” said Kreider. He added that supposed side effects like bloating or cramping have not been substantiated and, in fact, creatine may help reduce cramping by improving hydration.

As Kreider and his colleagues continue to advocate for creatine’s safe use, they urge that its benefits be made accessible to all—not just athletes.

Reference: Richard B. Kreider, Drew E. Gonzalez, Kelly Hines, Adriana Gil, Diego A. Bonilla. Safety of creatine supplementation: analysis of the prevalence of reported side effects in clinical trials and adverse event reports. Journal of the International Society of Sports Nutrition, 2025; 22 (sup1) DOI: 10.1080/15502783.2025.2488937

Parkinson’s disease is notoriously difficult to diagnose in its early stages, as symptoms like memory issues and movement problems develop slowly over time.

Led by Dr. Saeed Shoaie, group leader of the Quantitative Systems Biology Lab at King’s College London, the study analysed 228 stool and saliva samples from individuals at different stages of Parkinson’s. These included patients with mild cognitive impairment, patients with dementia, and a control group without Parkinson’s. “The human gut and oral bacterial communities are increasingly linked to neurodegenerative diseases,” Dr. Shoaie noted. “Disruptions in the gut-brain axis could trigger inflammation and immune responses that contribute to neuronal damage.”

Researchers found clear differences in bacterial composition between groups. Notably, harmful oral bacteria, such as Porphyromonas gingivalis, had migrated to the gut, a process known as “oral-gut translocation.” These bacteria release virulence factors, or toxins, that damage gut tissue and may contribute to brain inflammation.

“We don’t yet know if the bacteria are causing the cognitive decline or if changes in the body due to Parkinson’s allow these bacteria to grow,” said first author Dr. Frederick Clasen. “But our findings suggest they may play an active role in worsening symptoms.”

Using artificial intelligence, the team identified specific bacterial species and toxins linked to cognitive decline. These may eventually serve as biomarkers to predict dementia risk or targets for new treatments.

The study also emphasises the importance of oral hygiene and a healthy diet in people with Parkinson’s. As Dr. Shoaie concluded, “Promoting a healthy microbiome through consistent oral care, a balanced diet, and potentially targeted probiotic interventions could support improved disease management in Parkinson’s.”

Reference: Clasen, F., Yildirim, S., Arıkan, M., Garcia-Guevara, F., Hanoğlu, L., Yılmaz, N. H., … Shoaie, S. (2025). Microbiome signatures of virulence in the oral-gut-brain axis influence Parkinson’s disease and cognitive decline pathophysiology. Gut Microbes, 17(1). https://doi.org/10.1080/19490976.2025.2506843