Latest news with #DepartmentofNutrition
The Star
29-05-2025
- Health
- The Star
‘Eat right to reduce microplastic toxicity'
PETALING JAYA: Purple sweet potato, black glutinous rice (pulut hitam), black seeds, roselle and red dragon fruit – put more of these on the table. Health experts say these types of food help fight the inflammatory and toxic effects of microplastics in the body, with reports highlighting that Malaysians are the world's top consumers of small plastic particles, ingesting an average of 502.3mg of it daily. Toxicologist Prof Dr Mustafa Ali Mohd said while completely avoiding microplastics would be unrealistic, eating more of specific foods offered a practical and science-backed approach to reducing their risks. 'Microplastics are everywhere and we're consuming them. They potentially affect our liver, nerves and cause mild inflammation,' said Dr Mustafa of the Global Institute for Leadership and Management, Singapore. 'To help reduce inflammation, we need to consistently consume antioxidants. 'The best source for antioxidants are black seed (habbatus sauda) and monk fruit (luo han guo). 'Black seed contains thymoquinone – a very important anti-inflammatory and antioxidant compound,' the dean of the institute's Medicine and Wellness programme said in an interview. According to a study published last year in the Environmental Science and Technology journal, Malaysia was tops among 109 countries in the consumption of microplastics, which are plastic particles less than 5mm in size. Nutritionist Dr Nurul Husna Shafie said another natural antioxidant, anthocyanins, has been shown to reduce toxicity caused by microplastics, by alleviating oxidative stress and inflammation in reproductive tissues. 'They may also help improve gut health by reducing microplastic-induced gut dysbiosis and inflammation,' said the official from the Department of Nutrition, Faculty of Medicine and Health Sciences at Universiti Putra Malaysia. Dr Nurul Husna said meta-analyses indicated that dietary anthocyanins could reduce oxidative stress biomarkers and enhance the body's antioxidant capacity. 'Specifically, anthocyanins reduce stress biomarkers such as malondialdehyde (MDA), oxidised LDL (Ox-LDL) and isoprostanes. 'They also boost antioxidant defences by increasing total antioxidant capacity (TAC) and the activity of key enzymes like superoxide dismutase (SOD) and glutathione peroxidase (GPx),' she said. She said anthocyanins were pigments responsible for the red, purple and blue colours in fruits, vegetables and grains. 'In Malaysia, common anthocyanin-rich food includes purple sweet potato, black glutinous rice, roselle, red pitaya (dragon fruit), butterfly/blue pea flower (bunga telang), eggplant and red cabbage,' she said. She added that they could be easily incorporated into one's daily diet. 'Purple sweet potatoes can be steamed or boiled for breakfast, used in traditional kuih, made into chips for snacks or served as healthy desserts. 'Traditional Malaysian food such as ulam and fermented items like tempeh and tapai are often rich in antioxidants and phytochemicals, which support the body's detoxification processes,' she said, suggesting fresh food over processed ones and using water filters. Dr Mustafa said that while including antioxidant-rich food in one's daily diet was an effective way to reduce the effects of microplastics in the body, it was equally important for people to minimise their overall exposure to these toxins. 'Do not dispose of or burn plastics carelessly, as it can break down and release particles into the air which we then inhale. 'Avoid storing food in plastic containers, especially when it comes to hot, oily or highly acidic food, even if these containers are labelled as food-grade. 'There is a high likelihood that microplastics can leach into food, as certain conditions can cause the plastic to break down and mix with what we consume,' he said. Sahabat Alam Malaysia honorary secretary Mageswari Sangaralingam advised consumers to reduce the use of plastic containers. 'We need to break free from plastics. Replace plastic containers and products with safer, durable materials. 'Bring your own non-plastic, reusable containers when buying takeaway food. Replace plastic baby bottles with glass bottles. 'Babies and infants are particularly vulnerable to health risks associated with microplastic exposure,' she said.
Daily Mail
05-05-2025
- Health
- Daily Mail
Top doctor reveals true risk of seed oils as he reveals foods that are even worse for your health
A leading doctor has revealed how bad seed oils actually are for you and the food item that poses an even greater risk. Seed oils, including sunflower, canola, corn and grapeseed have recently found themselves at the center of a raging health debate across the world. Numerous experts believe the oils increase inflammation, which in turn is linked to conditions such as type 2 diabetes, heart disease, depression and Alzheimer's. During his short-lived presidential campaign, Health secretary Robert F. Kennedy Jr even waged war on seed oils, claiming Americans were being 'unknowingly poisoned' by them and asked citizens to use animal fat instead. However, Dr Mark Hyman, a practicing family physician has revealed that cooking with seed oils is actually safer than butter or bacon fat. While on a recent episode of Huberman Lab podcast with Dr Andrew Huberman, he noted that data on how harmful seed oils are is 'mixed' and not clear. He said: 'The theory behind seed oils is that it's Omega 6 rich. It's imbalanced with Omega 3. It causes inflammation. The way they're produced and grown is problematic. They're usually GMO crops. 'Would I want to eat an industrial food product? Probably not. Do we know for sure that it's a problem? I think the data is mixed.' Furthermore, the physician added that eating saturated fats in the form of butter and refined sugars such as muffins and bagels is much more harmful to human health. 'Don't eat butter with a bagel, put it on your broccoli because the saturated fat-refined starch combo is what's killing us,' Dr Hyman noted. To stay healthy, Dr Hyman revealed that people should eat whole-food fats including avocados, coconut, fish, olive oil, nuts and seeds - all major components of the Mediterranean diet. In March 2025, a 30-year Harvard University study of over 200,000 adults found people who choose to cook with seed oils over butter were less likely to die of any cause, including cancer and heart disease. Meanwhile, people who used butter had a higher risk of dying from cancer or any cause. The researchers were 'surprised' to find swapping less than a tablespoon of butter for the same amount of oil lowered the overall risk of death by 17 percent, which the team called 'a pretty huge effect on health.' They suggested this could be because seed oils are lower than butter in saturated fat, which has been linked to an increased risk of heart attack, stroke, and some forms of cancer. Study author Dr Daniel Wang, assistant professor in the Department of Nutrition at the Harvard TH Chan School of Public Health, said: 'People might want to consider that a simple dietary swap — replacing butter with soybean or olive oil — can lead to significant long-term health benefits. 'From a public health perspective, this is a substantial number of deaths from cancer or from other chronic diseases that could be prevented.' Cardiovascular disease and cancer are America's two biggest killers, taking 900,000 and 600,000 lives every year, respectively. The average American consumes almost 100 pounds of seed oils per year, according to some estimates, which is up about 1,000-fold compared to the 1950s. Seed oils became popular in the United States after WW2 thanks to agricultural advances. Meanwhile, the latest data from the US Department of Agriculture (USDA) found most Americans ate 6.5 pounds of butter in 2023, which could signal a growing movement away from butter and toward seed oils. But despite clear proof, some of America's biggest restaurant chains are signing on with the RFK Jr's mission to get rid of seed oils and begun changing how they cook your favorite fast food meals. Earlier this year, burger chain Steak 'n Shake announced it was officially switching from vegetable oil to beef tallow for cooking fries in all of their restaurants nationwide. Popeyes, which uses oil to fry both their chicken and fries, has also switched to beef tallow. Outback Steakhouse noted that they have been preparing wings, fried mushrooms, fried shrimp, coconut shrimp, and their famous Bloomin' Onion in beef tallow since 1988 and have never stopped. Meanwhile, Buffalo Wild Wings reportedly now uses beef shortening made from beef fat to cook their French fries, onion rings, mozzarella sticks, chicken tenders, and wings. As for salad chain Sweetgreen, they've switched from seed oils to extra virgin olive oil and avocado oil for roasting vegetables and proteins. Those changes could go even further soon, as RFK Jr. has also met with the CEOs of major food companies, including General Mills, Kellogg's, Kraft Heinz and Pepsi.
Fox News
30-03-2025
- Health
- Fox News
Healthy eating in middle age has this key longevity benefit
Adopting healthy eating habits during middle age boosts the likelihood of healthy aging. That's according to a new study from the Harvard T.C. Chan School of Public Health, which found that a "moderate intake of healthy, animal-based foods" and a "lower intake of ultraprocessed foods" could increase the chances of reaching age 70 with good "cognitive, physical and mental health" and no major diseases. Researchers from the University of Copenhagen and the University of Montreal also contributed to the study, which was published in the journal Nature Medicine. "Studies have previously investigated dietary patterns in the context of specific diseases or how long people live. Ours takes a multifaceted view, asking, how does diet impact people's ability to live independently and enjoy a good quality of life as they age?" said co-corresponding author Frank Hu, Fredrick J. Stare Professor of Nutrition and Epidemiology and chair of the Department of Nutrition at Harvard Chan School, in a Harvard press release. The researchers analyzed diet and health data for more than 105,000 women and men aged 39 to 69 over a 30-year period, drawn from the Nurses' Health Study and the Health Professionals Follow-Up Study. Based on the participants' self-reported diets, they were given scores for eight different healthy eating plans based on their intake of fruits, vegetables, whole grains, unsaturated fats, nuts and legumes, as well as some healthy animal-based foods, including fish and certain dairy products, the release stated. They also investigated the participants' consumption of ultraprocessed foods containing added sugars, sodium and unhealthy fats. The diet with the most benefits for healthy aging was the Alternative Healthy Eating Index (AHEI), the researchers found, which was linked to an 86% greater likelihood of healthy aging at 70 years old. This diet is rich in fruits, vegetables, whole grains, nuts, legumes and healthy fats, with limited amounts of red and processed meats, sugar-sweetened beverages, sodium and refined grains, the release stated. Participants who ate more processed foods had less likelihood of healthy aging, with processed meat and sugary or diet beverages named as the biggest culprits. "There is no one-size-fits-all diet. Healthy diets can be adapted to fit individual needs and preferences." "Our findings suggest that dietary patterns rich in plant-based foods, with moderate inclusion of healthy, animal-based foods, may promote overall healthy aging and help shape future dietary guidelines," said co-corresponding author Marta Guasch-Ferré, associate professor in the Department of Public Health at the University of Copenhagen and adjunct associate professor of nutrition at Harvard Chan School, in the release. "Our findings also show that there is no one-size-fits-all diet. Healthy diets can be adapted to fit individual needs and preferences," added lead author Anne-Julie Tessier, assistant professor in the Department of Nutrition at the University of Montreal and researcher at the Montreal Heart Institute. Sherry Coleman Collins, a food allergy dietitian and expert from the Atlanta metropolitan area, was not involved in the study but reviewed the findings. "This data helps emphasize the importance of how we eat throughout life, in particular at midlife, on our ability to remain healthy and strong into our golden years," she told Fox News Digital. "Since the majority of healthcare dollars are spent at the end of our life, this has huge implications on the potential to save money on costly interventions, as well as improving quality of life throughout the lifespan." Most of the beneficial diets in the study were primarily plant-based, Collins noted. "They aren't all vegetarian or vegan, but they all include an eating pattern made up of primarily fruits, vegetables, whole grains, foods high in unsaturated fats, beans, legumes, nuts and seeds." She agreed, however, that there is no one-size-fits-all diet, and that people can be healthy by eating many different types of diets. "The most health-promoting diets all exclude or only include small amounts of high-fat, high-sugar, high-salt, ultraprocessed foods," she said. The study did have some limitations, the researchers acknowledged — chiefly that it was limited to only health professionals. Further studies are needed to confirm the findings with more diverse populations, they said. The Nurses' Health Study and Health Professionals Follow-Up Study were supported by the National Institutes of Health (NIH). For more Health articles, visit Other support was received from the Canadian Institutes of Health Research Postdoctoral Fellowship Award, the United States Department of Agriculture, the National Center for Advancing Translational Sciences, the National Institute of Diabetes and Digestive and Kidney Diseases, and the Novo Nordisk Foundation, the release stated. Fox News Digital reached out to the researchers for comment.
