Endometriosis new findings

Dietary fats linked to endometriosis

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Research based on the Nurses' Health Study II has shown that certain types of dietary fats may increase the risk of endometriosis, while other types are associated with a lower risk. The study analysed 12 years of data, which equated to 568,153 person-years. Nearly 1200 cases of diagnosed endometriosis occurred over this time.
The women who consumed the most long-chain omega-3 fatty acids were 22 per cent less likely to be diagnosed with endometriosis compared to the women who consumed the least. Long-chain omega-3 fatty acids are the "good" fats found in oily fish and are associated with maintaining cardiovascular health.
Conversely, those women who consumed the most trans-unsaturated fat were 48 per cent more likely to develop endometriosis than those who consumed the least. Trans-unsaturated fats are commonly found in deep-fried foods, some take-away foods and baked goods such as pastries, cakes and biscuits.
The authors of the study suggest that increasing long-chain omega-3 fatty acids intake and decreasing trans-unsaturated fats intake could reduce a women's risk of developing endometriosis, potentially making it the first indentified modifiable risk factor.
According to Jean Hailes gynaecologist Dr Elizabeth Farrell, "Women who have an unhealthy weight are more likely to have more oestrogen, which if they have a tendency to endometriosis would stimulate growth of the endometriosis cells. Avoiding animal fats and trans-unsaturated fats and having more omega-3 fatty acids is important for health and wellbeing. This is an interesting observational study showing once again that healthy eating with appropriate foods/oils may have a positive effect on an illness or reduce its risk. More research however is needed to see how dietary oils may affect endometriosis cells."
Content updated May 4, 2010
www.jeanhailes.org.au

Cholesterol

Lipoproteins are fat/protein composition, which contain triglycerides, phospholipids, cholesterol and protein. In general the higher the percentage of lipid in lipoprotein, the lower its density. Chylomicrons, which transport absorbed lipids from GI tract have the lowest density of all.
There are VLDL, which are very low density lipoproteins,
LDL's, low density lipoproteins,
HDL's , high density lipoproteins.
Healthy oils that have been hardened by hydrogenation to make them more solid are called Trans Fats. These cause serum changes, worse than those by saturated fats. trans fatty acids spark a greater increase in LDL's and a greater reduction in HDL's, producing the unhealthiest ratio of total cholesterol to HDL. It is preferable to have higher blood levels of HDL's, they have a greater protein level.
Saturated fatty acids stimulate liver synthesis of cholesterol and inhibit its excretion from the body.
Unsaturated (mono & poly) fatty acids enhance secretion of cholesterol and its catabolism to bile salts, thereby reducing total cholesterol levels.
Cholesterol is lost from the body when it is catabolised, and secreted in bile salts, eventually excreted in feces.
Cholesterol serves as the structural basis of bile salts, steroid hormones and Vitamin D, and is a major component of plasma membranes.
So cholesterol is needed but in very small quantities and only from good oils or lipids.
15% blood cholesterol comes from the diet.
85% made from acetyl CoA, by the liver and intestinal cells. In other words the body can make what it needs.
Some articles claim that our desire for fats comes from the bodies need for good oils, its craving the essential oils, such as Omega 3's.
We really should be throwing away our frying pans, only boil, poach, steam, bake, and take Omega 3's, found in cold water fish, cod liver oil, linseed oil.

Vitamin B Supplements and Alzheimer's

Results of a study conducted at Oxford University have shown that taking vitamin B supplements could potentially delay the onset of Alzheimer’s disease.  It was found that people in the early stages of failing memory can retain more of their mental faculties for longer if they take B vitamin supplements on a regular basis. Some participants in the trial found that their neurological decline reduced by as much as 50 percent after using B vitamins.

The study involved 271 people with mild cognitive impairment who either took a high dose folic acid, vitamin B6 and vitamin B12 supplement or a placebo for a duration of two years. Folic acid, vitamin B6 and vitamin B12 were chosen because they control the amounts of an amino acid called homocysteine in the blood. High levels of homocysteine have been linked to a greater risk of Alzheimer's. After two years participants' brains were examined using MRI scanners and their mental faculties assessed using tests of cognition. They found that those who had been receiving the supplements had experienced on average 30% less brain atrophy than those receiving the placebo. Those who started the trial with the highest levels of homocysteine experienced the greatest benefit with 50% less brain shrinkage.

Reference:  Smith, A.D., Smith, S.M., and Jager, C.A. et al (2010), ‘Homocysteine-Lowering by B vitamins slows the rate of accelerated brain atrophy in mild cognitive impairment: A randomised controlled trial’ In PLoS hub for Clinical Trials.
http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0012244

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