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14


healthbriefs


High-Fructose Sweetener Aggravates Asthma and Bronchitis A


large study from the New York Medical College and the University of Massachusetts found that high-fructose corn syrup (HFCS) is linked to a greater risk of asthma and chronic bronchitis. The research included 2,801 people between the ages of 20 and 55 years old. The scientists utilized health data from the National Health and Nutrition Examination Survey of 2003 to 2006 to compare people with a history of chronic bronchitis. The study measured the types of soft drinks consumed, eliminating risks related


to known asthma relationships such as smoking. The researchers found those that drank fi ve or more HFCS-containing sodas per week had an 80 percent increased incidence of chronic bronchitis. Greater intake of HFCS has also been linked with higher risk of other health conditions, including diabetes and obesity.


Olive Oil Compound Kills Cancer Cells


R


esearchers from Rutgers University have found that an ingredient in olive oil will kill cancer cells in under an hour.


The researchers tested a compound called oleocanthal, a central component of extra virgin olive oil, and found that it caused the premature death of cancer cells in the laboratory by puncturing cancer cell vesicles, called lysosomes. “We needed to determine if oleocanthal was


targeting that protein and causing the cells to die,” says Paul Breslin, Ph.D., a professor of nutritional sciences in the School of Environmental and Biological Sciences at Rutgers and co-author of the study, published in Molecular and Cellular Oncology. The research also found that the olive oil compound didn’t damage healthy cells. Breslin states that the compound merely “put them to sleep” for a day, after which they resumed their normal, healthy functioning. Senior author David Foster, Ph.D., of Hunter College, points out that additional studies are necessary to determine if the compound halts tumor growth. “We also need to understand why it is that cancerous cells are more sensitive to oleocanthal than non- cancerous cells,” he says.


Mediterranean Diet Sustains More Youthful Brain Sizes A


s we age, our brains shrink, a condition linked to cognitive impairment. According to a study from Columbia University,


a healthy diet can help reduce such occurrences. The researchers studied 674 adults with an average age of 80. They were divided into two groups, depending upon their diets, and given magnetic resonance imaging scans to measure total brain volume and thickness. It was found that those following diets that most closely resembled the Mediterranean diet—less meat and more vegetables and fi sh—had larger brain sizes with less shrinking. The researchers equated the average size difference between the groups to about fi ve years of aging. Dr. Yian Gu, a neuropsychology professor at Columbia University, says, “This is another study consistent with previous studies that indicate the Mediterranean diet is an overall healthy diet.”


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