Dr. Britt Burton-Freeman is Director, Center for Nutrition Research, Institute for Food Safety and Health, Illinois Institute of Technology; Associate Research Nutritionist, UC Davis. Her research involves obesity and vascular disease inflammatory and oxidative stress responses. Her research approach includes human and basic science methodology.

Dr. Burton-Freeman has shared with us information on supplements and their effectiveness for improving heart health.

Fish oil omega 3 fatty acids

Studies investigating fish oil omega-3 fatty acid supplementation have shown improvements in CVD risk factor reduction. Specifically, fish oil omega-3 fatty acids aid in lowering triglycerides in the blood and help raise HDL. Fish oil omega-3 fatty acids also help to reduce inflammation and are also involved in platelet function, reducing blood clotting time. Hence, too much fish oil can increase the risk of bleeding and hemorrhagic strokes. Elevated blood pressure is another risk factor for CVD. High doses of omega 3 fatty acids have been shown to lower blood pressure in people with hypertension. Consuming > 3 g of fish oil omega 3 fatty acids is advised only under the advice and monitoring of a physician.

Lycopene
Continue reading →

Red meat and processed meats are connected to cancer according to the World Health Organization (WHO).

Researchers noted in 2014 studies indicating a high consumption of red meat or processed meat to slightly increase cancer risk. Therefore, the International Agency for Research on Cancer (IARC, a part of WHO) decided to evaluate red meat and processed meat to provide solid scientific evidence regarding cancer risk and red meat/processed meat consumption.

Processed meats: carcinogenic to humans

Processed meats are meat products produced by salting, fermenting, curing, smoking, or other technique to enhance preservation and flavor. Some examples of processed meat include hot dogs, sausages, ham, beef jerky, salami, corned beef, pepperoni, spam, and bologna.

The IARC classified processed meats as Group 1, carcinogenic to humans. This means there is enough evidence to support processed meat as cancer causing.

Tobacco smoking and asbestos are also classified as Group 1. However, the IARC is careful to clarify this does not mean processed meat is equally as dangerous to your health as tobacco smoking and asbestos. The group classifications only indicate strength of scientific evidence, not degree of risk.

Red meats: probably carcinogenic to humans

Red meat includes beef, pork, veal, and lamb. The IARC classified red meat as Group 2A, probably carcinogenic to humans. Red meat studies were more limited than processed meat studies, but did show an association between red meat consumption and colorectal cancer. However, current studies cannot rule out other potential explanations for the increased cancer risk. Therefore, classified as Group 2A, probably carcinogenic. In addition to colorectal cancer, an association was seen between red meat consumption and stomach cancer…but again, no conclusive evidence.

High temperature preparation and carcinogens

Continue reading →