Medical Bulletin 24/November/2023

Here are the top medical news of the day:

Ultra-processed foods to cause higher risk of mouth, throat and oesophagus cancers not just obesity

Eating more ultra-processed foods (UPFs) may be associated with a higher risk of developing cancers of upper aerodigestive tract (including the mouth, throat and oesophagus), according to a new study led by researchers from the University of Bristol and the International Agency for Research on Cancer (IARC).

The authors of the study, which analysed diet and lifestyle data on 450,111 adults who were followed for approximately 14 years, say obesity associated with the consumption of UPFs may not be the only factor to blame. The study is published today [22 November] in the European Journal of Nutrition.

Since many UPFs have an unhealthy nutritional profile, the team sought to establish whether the association between UPF consumption and head and neck cancer and oesophageal adenocarcinoma in EPIC could be explained by an increase in body fat.

Results from the team’s analyses showed that eating 10% more UPFs is associated with a 23% higher risk of head and neck cancer and a 24% higher risk of oesophageal adenocarcinoma in EPIC. Increased body fat only explained a small proportion of the statistical association between UPF consumption and the risk of these upper-aerodigestive tract cancers.

The authors suggest that other mechanisms could explain the association. For example, additives including emulsifiers and artificial sweeteners which have been previously associated with disease risk, and contaminants from food packaging and the manufacturing process, may partly explain the link between UPF consumption and upper-aerodigestive tract cancer in this study.

Reference: Obesity may not be the only factor to link ultra-processed foods to higher risk of mouth, throat and oesophagus cancers; European Journal of Nutrition; DOI: 10.1007/s00394-023-03270-1

Hearing loss to cause subtle changes in the brain

Hearing loss affects more than 60 percent of adults aged 70 and older in the United States and is known to be related to an increased risk of dementia. The reason for this association is not fully understood.

To better understand the connection, a team of University of California San Diego and Kaiser Permanente Washington Health Research Institute researchers employed hearing tests and magnetic resonance imaging (MRI) to determine whether hearing impairment is associated with differences in specific brain regions.

In the issue of the Journal of Alzheimer’s Disease, researchers reported that individuals enrolled in this observational study who had hearing impairment exhibited microstructural differences in the auditory areas of the temporal lobe and in areas of the frontal cortex involved with speech and language processing, as well as areas involved with executive function.

“If so, interventions that help reduce the cognitive effort required to understand speech — such as the use of subtitles on television and movies, live captioning or speech-to-text apps, hearing aids, and visiting with people in quiet environments instead of noisy spaces — could be important for protecting the brain and reduce the risk of dementia.”

The results of the study show that hearing impairment is associated with regionally specific brain changes that may occur due to sensory deprivation and to the increased effort required to understand auditory processing stimulations.

“The findings emphasize the importance of protecting one’s hearing by avoiding prolonged exposure to loud sounds, wearing hearing protection when using loud tools and reducing the use of ototoxic medications,” said co-author Emilie T. Reas, Ph.D., assistant professor at the UC San Diego School of Medicine.

Reference: Hearing loss is associated with subtle changes in the brain; Journal of Alzheimer s Disease, DOI:10.3233/JAD-230767

Substituting pulses for common proteins and grains improves American diet

A recently published study in Nutrients, an open-access peer-reviewed scientific journal, demonstrates that exchanging pulses for small amounts of typical protein sources and refined grains significantly improves the nutritional profile of the American diet. This new research adds to the extensive established body of evidence that showcases the multiple benefits of including pulses as part of a healthy diet.

Researchers modeled the nutritional impact of substituting servings of protein foods and/or refined grains with servings of pulses (e.g., dry peas, lentils, chickpeas, dry beans) while keeping calories consistent in the Healthy U.S.-Style Dietary Pattern identified in the 2020-2025 Dietary Guidelines for Americans.

Results showed an improved nutritional profile of the diet. Specifically, the addition of about ¼ cup of pulses per day in place of one ounce per day of common protein foods increases fiber, a nutrient of concern, and decreases cholesterol, each by more than 10%. Additionally, they found that substituting ½ cup of pulses daily in place of one ounce of refined grains daily also while keeping calories constant increases fiber, magnesium, copper, and potassium, a nutrient of concern, by more than 10%.

“Our results suggest that encouraging increased pulse consumption may be an effective strategy for improving nutrient intake and achieving a healthier dietary pattern,” states author Victor Fulgoni III, PhD, of Nutrition Impact, LLC. “Pulses (dry peas, lentils, chickpeas, beans) are excellent sources of fiber, folate and potassium and good sources of plant protein.”

Reference: New study shows swapping pulses for common proteins and grains improves American diet; Nutrients; DOI:10.3390/nu15204355