Research Roundup

March 2018 Issue

Research Roundup: March 2018

Food Combats Rheumatoid Arthritis Symptoms.

Regularly eating foods like blueberries, whole grains, ginger, and specific oils and teas can help patients with RA manage symptoms and slow progression of the disease, researchers say. The review of several studies focused on the dietary components and plant compounds in foods that have proven beneficial for RA by reducing inflammation, joint stiffness and pain, and lowering oxidative stress. Changing from omnivorous diets to a Mediterranean, vegan, or elimination diet is also recommended.

(Frontiers in Nutrition, November 2017)

Antioxidant-Rich Diet Lowers Diabetes Risk.

Middle-aged women with the highest dietary antioxidant intake reduced their risk of type 2 diabetes by 27 percent, according to French researchers. Over 64,000 diabetes-free French women, ages 40-65, completed food questionnaires over 15 years, from which their total antioxidant capacities (TOC) were analyzed. Those with the highest TOC consumed the most fruit, vegetables, and tea. Foods that contributed most to TOC were fruit (23 percent), vegetables (19 percent), alcoholic beverages (15 percent), and hot drinks like tea and hot chocolate (12 percent).

(Diabetologia, November 2017)

Whole Grains Reduce Weight, Inflammation.

Replacing refined grains with whole grains may lead to weight loss, lower food intake, and reduced systemic inflammation, say Danish researchers. Sixty Danish adults at risk of developing metabolic syndrome took part in two eight-week periods— a whole grain period, where they ate about 179 grams (g) of whole grains a day, or a refined grain period of about 13 g of daily whole grains. Compared with the refined grain diet, the whole grain diet reduced body weight and low-grade inflammation.

(Gut, November 2017)