American Journal of Clinical Nutrition Highlights

• Fish oil was as effective as atorvastatin (Lipitor) in raising the HDL levels of 48 obese men. While the underlying mechanisms responsible for this change was previously unknown in both substances, researchers now believe that fish oil raises HDL by having a favorable effect on apolipoproteins A-1 and A-11, something atorvastatin did not do in this study.
  
  
• Palm and partially hydrogenated soybean oils, compared with soybean and canola oils, significantly raised the LDL-cholesterol (bad cholesterol) profile in subjects with moderately high cholesterol.
  
  
• Chronic consumption of high glycemic foods may lead to chronically high oxidative stress. A low glycemic diet, not low carbohydrate diet, appears to be beneficial in reducing oxidative stress. Steve - refer to our Blood Sugar Balance Action Plan for a list of high glycemic or low glycemic foods
  
  
• In one of the largest studies ever done on antioxidant concentrations in food (1113 food products tested), blackberries, walnuts, strawberries, artichokes, cranberries, brewed coffee, raspberries, pecans, bluberries, ground cloves, grape juice, and unsweetened baking chocolate were at the top of the list for highest concentration of antioxidants.
  
  
• In 144 healthy women of childbearing age given folic acid, 5-MTHF (5-methyltetrahydrofolate), or placebo, the group who received 5-MTHF, which is an acivated form of folic acid, showed a more significant increase in folate levels than the folic acid or placebo groups. Steve - 5-MTHF is in our Metagenics Actifolate
  
  
• Greater intake of omega 3 fish oil was related to a lower prevalence of high CRP (C-Reactive Protein) concentrations in an older Japanese population. High CRP levels are associated with cardiac disease.
  
  
• Dietary supplementation with concentrated red grape juice lowers LDL-cholesterol and apolipoprotein B-100 concentrations, increases HDL and apolipoprotein A-1, and reduces overall inflammatory cardiac biomarkers. Quercetin is the predominate polyphenol (antioxidant) found in the grape juice.