healthbriefs
The Science Behind an Apple a Day A
A SECRET TO LONGEVITY
A
review of more than 160 stud- ies has established compelling evidence that happy people tend to live longer and experience better health than their unhappy peers. One study that followed nearly 5,000 university students for more than 40 years found those that were the most pessimistic as stu- dents tended to die first. An even longer-term study that tracked 180 Catholic nuns from early adult- hood to old age revealed that those that wrote positive autobiographies in their early 20s tended to outlive the nuns that wrote more negative accounts of their young lives.
Source: Applied Psychology: Health and Well-Being.
ccording to Bahram H. Arjmandi, Ph.D., a registered dietician and chair of the Depart- ment of Nutrition, Food and Exercise Sciences at Florida State University, there is scientific truth in the adage, “An apple a day keeps the doctor away.” The nationally recognized nutrition researcher, a Margaret A. Sitton professor, maintains that apples are a “miracle fruit,” providing health benefits beyond fiber.
Earlier animal studies have shown that the pectin and polyphenols in apples
improve lipid metabolism and lower the production of pro-inflammatory mol- ecules. Arjmandi’s new study is the first to evaluate the long-term cardio-protective effects of eating apples daily. He randomly assigned 160 women, ages 45 to 65, to one of two dietary intervention groups: one received 75 grams of dried apples each day (the equivalent of four or five fresh apples); the other ate dried prunes. Arjmandi reports surprising results: “Incredible changes in the apple-eating
women happened by six months—they experienced a 23 percent decrease in LDL [bad] cholesterol.” Daily apple consumption also led to lower levels of C-reactive protein, which is known to trigger inflammation in the body. In another unexpect- ed benefit, the apple-eaters lost an average of 3.3 pounds.
Source: Federation of American Societies for Experimental Biology S
SAFFLOWER OIL — GOOD FOR THE HEART
afflower oil, a common cooking oil, may help improve insulin sensitiv- ity, lower inflammation and blood sugar levels, and elevate HDL (good)
cholesterol in overweight women with Type 2 diabetes, according to new research from Ohio State University. The study also revealed that the oil helps reduce abdominal fat, which is linked to an increased risk of heart disease. The findings indicate that a daily dietary dose of one and two-thirds teaspoons is sufficient for a person to benefit from the oil’s health-protective effects.
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