Medical Bulletin 04/ June/ 2024 - Video

In a recent study published in the journal Nutrients, a group of researchers in China conducted a systematic review and meta-analysis to investigate the effects of garlic on blood lipid and glucose levels in humans.

Chronic diseases like heart problems, breathing issues, cancer, and diabetes cause around 41 million deaths yearly. Glucose and fats are important for energy, but if they're not regulated well, they can cause problems like blocked arteries, diabetes, and fatty liver. Having too much of certain fats in your blood, like cholesterol and triglycerides, can raise the risk of heart issues. Current treatments for these health problems mostly focus on relieving symptoms and can have side effects.

Garlic, rich in compounds like allicin, shows potential in regulating glucose and lipids. Further research is needed to understand its mechanisms, optimal dosage, and long-term effects.

The study searched four databases for articles up to February 2024, focusing on garlic's effects on glucose and lipid metabolism. Researchers followed PRISMA 2020 guidelines and included randomized clinical trials lasting over two weeks with adults aged 18 or older and looked at outcomes like Hemoglobin A1c, fasting blood glucose, total cholesterol, HDL cholesterol, LDL cholesterol, and triglycerides, comparing with a placebo group.

The results showed that garlic helped lower fasting blood sugar levels in eight studies. It also had a positive effect on HbA1c levels in three trials. Garlic was also linked to lower total cholesterol levels in 17 studies and higher levels of HDL cholesterol in 19 studies. It significantly reduced LDL cholesterol levels in 18 studies. However, garlic didn't have a significant impact on triglyceride levels in 16 studies.

The findings revealed that garlic significantly improved FBG, HbA1c, TC, LDL, and HDL levels but did not affect TG. Various forms of garlic, such as raw garlic, aged garlic extract, and garlic powder tablets, were effective.

Reference: Zhao X, Cheng T, Xia H, Yang Y, Wang S. Effects of Garlic on Glucose Parameters and Lipid Profile: A Systematic Review and Meta-Analysis on Randomized Controlled Trials. Nutrients (2024), DOI- 10.3390/nu16111692, https://www.mdpi.com/2072-6643/16/11/1692

Ultra-processed foods (UPF) may be associated with the insomnia experienced by an estimated one third of adults.

An analysis of dietary and sleep patterns, published in the Journal of the Academy of Nutrition and Dietetics by Elsevier, showed a statistically significant association between consumption of UPF and chronic insomnia independent of sociodemographic, lifestyle, diet quality, and mental health status characteristics.

Ultra-processed foods are detrimental to health due to their high levels of added sugars, unhealthy fats, and salt, along with low nutritional value. These foods often contain artificial additives, preservatives, and flavourings, which can have adverse effects on metabolic health and contribute to conditions like obesity, diabetes, cardiovascular diseases, and certain cancers.

Additionally, their high caloric density and low fibre content can lead to overeating and weight gain. Regular consumption of ultra-processed foods is associated with an increased risk of chronic diseases and overall poor health outcomes.

In a large-scale study involving over 39,000 adults, researchers investigated the relationship between dietary habits and sleep patterns using data from the NutriNet-Santé database.

Results showed that around 16% of participants' energy intake came from ultra-processed foods (UPF), and nearly 20% reported experiencing chronic insomnia. Interestingly, those with chronic insomnia tended to consume a higher proportion of their energy from UPF.

This association between increased UPF intake and insomnia was observed in both men and women, with slightly higher risk noted in males.

“Our research team had previously reported associations of healthy dietary patterns, like the Mediterranean diet, with a reduced risk of insomnia and poor sleep quality (both cross-sectionally and longitudinally), and high carbohydrate diets with an elevated risk of insomnia. The consumption of UPF is on the rise worldwide, and it has been linked to numerous health conditions such as diabetes, obesity, and cancer,” said the authors.

While past studies have examined nutrients or dietary supplements in relation to sleep (for example, protein, magnesium), this study is novel because it evaluates a dietary pattern beyond nutrients and specific foods and shows that the degree to which foods are processed may have some relevance for sleep health.

Reference: Duquenne, P., et al. (2024). Ultra-processed food intake as an independent risk factor for chronic insomnia. Journal of the Academy of Nutrition and Dietetics. doi.org/10.1016/j.jand.2024.02.015.

Almost one out of five breast cancer survivors may experience weight gain of more than 10%, suggested a study presented at ENDO 2024, the Endocrine Society’s annual meeting.

Breast cancer is one of the most prevalent forms of cancer among women globally, with millions of new cases diagnosed each year. It ranks as the second leading cause of cancer-related deaths in women, accounting for a significant portion of cancer mortality worldwide.

The study found that factors associated with more than 10% weight gain included a lower weight, younger age, and more advanced cancer stage at cancer diagnosis; hormone-positive breast cancer; mutations of the BRCA2 gene; undergoing more aggressive breast surgery; and the use of chemotherapy and endocrine therapy.

“Weight gain after breast cancer diagnosis and treatment is a common concern among survivors and poses a risk factor for breast cancer recurrence. In addition to increasing the risk of breast cancer recurrence, weight gain increases the risk of cardiovascular disease. In breast cancer survivors, cardiovascular disease is the leading cause of death after breast cancer itself,” said study lead researcher Maria Daniela Hurtado Andrade.

The goal of the study was to identify which breast cancer survivors are at risk of weight gain during their survivorship.

Using a registry of 4,744 breast cancer survivors, the researchers found that over the course of six years after breast cancer diagnosis, weight increased on average by two pounds. While this was only a modest weight gain, they found that 18% of survivors gained more than 10% of their body weight at six years.

“The variables we found to be associated with excess weight gain could be used as predictors of weight gain in this population. Identifying these patients early in the survivorship course will allow us to institute measures to prevent excess weight gain, thereby improving breast cancer and cardiovascular disease outcomes. Our overarching goal is to promote a healthy longevity in breast cancer survivors,” said Maria.

Reference: Maria Daniela Hurtado Andrade,M.D., Ph.D., Mayo Clinic; Almost 20% of breast cancer survivors may experience excess weight gain; THE ENDOCRINE SOCIETY; MEETING: ENDO 2024