healthbriefs
Red/Purple Produce is Best for Our Weight and Heart N
ew research published in the European Journal of Clinical
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Nutrition has found the color of the fruits and vegetables we eat may af- fect our weight and heart health dif- ferently. The study followed 1,272 people over a three-year period, beginning in 2006 and 2008. The researchers compared their respec- tive diets over both periods with
levels of cholesterol, weight and waist circumference—all measures of obesity. The research grouped fruits and veg- etables into red/purple, yellow, green, orange or white. Among women, greater consumption of red/purple
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fruits and vegetables was related to lower weight and abdominal fat, lower blood sugar and reduced total choles- terol. Meanwhile, greater consumption of yellow fruits and vegetables was linked to weight gain over the same period. Among men, the researchers found those that ate more red/purple fruits and vegetables had reduced weight and waists compared to those that ate other-colored foods over the three-year period by an average of 13 and 14 percent, respectively. Greater yellow fruit consumption was linked to lower total cholesterol levels. Green and white fruits and vegetables were associated with reduced abdominal fat gain over the three-year period.
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Colon Cancer Linked to Gut Bacteria A
study from the University of Minnesota has found that
two strains of virulent bacteria in the gut significantly increase the incidence of colon cancer, and a change in microbiology of the gut often coincides with colon cancer. The study tested 88 people, of which half had colon tumors. The scientists sampled and analyzed gut bacteria within the subjects to assess their microbiomes. They found that colon cancers were linked to those with microbiomes that had increased levels of Fusobacteria and Providencia species of bacteria. The latter is considered more virulent and responsible for the production of certain enzymes that have been previously linked with colon cancer. These two species of bacteria have also been linked
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inflammation and infection in other research. Fusobacteria has been found prevalent among people with ulcerative colitis. Providencia species include E. coli and Klebsiella, both found among urinary tract infec- tions, throat infections and others. Microbiological science over the past half a century has found that better food choices can bring about significant healthful changes in the body’s microbiome. These include incorporating prebiotic and fermented foods into one’s diet.
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