Vitamins Information
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Vitamin C: Tips For Increasing Your Intake
A new RDA?
According to a recent issue of the Journal of the American Medical Association (JAMA), the National Institutes of Health is taking another look at the Recommended Daily Allowance (RDA) for vitamin C. The current RDA for vitamin C is 60 milligrams per day—about the amount you get from one orange. Due to recent findings on the potential health benefits of this wonder vitamin, the NIH is now considering boosting the RDA to somewhere between 100 and 200 milligrams per day, two to three times the current recommendation.
Why all the hype?
Vitamin C has long been known for its value as an antioxidant. Antioxidants are natural compounds found in many of the foods we eat. The most well known antioxidants are vitamin C, selenium, beta carotene and vitamin E. Antioxidants work by inhibiting toxic substances in the body (also known as "free radicals") which may lead to the development of cancers, heart disease and the aging process. There has been a strong correlation between diets high in fruits and vegetables (which are rich in antioxidants) and reduced risk of chronic diseases. Vitamin C may account for much of this protection. However, we are also finding numerous other compounds within fruits and vegetables, collectively called "phytochemicals", that may also play a preventative role. Phytochemicals are defined simply as chemicals found in plants. They occur naturally in fruits, vegetables, grains, nuts and seeds. These substances, many of which also have an antioxidant effect, may protect our bodies from cellular damage that can lead to cancer and other chronic diseases.
Due to the strong correlation between diets abundant in fruits and vegetables and disease prevention, The National Cancer Institute launched the "5-A-Day" program. The basis of this campaign promotes the intake of a minimum of five fruits and vegetables daily as a good defense against cancer and other diseases. A specific recommendation of this program is to include vitamin C rich fruits and vegetables in the diet each day since vitamin C is a particularly well-researched antioxidant. The mainstay of the program, however, is that by eating five servings of produce daily we can easily take in not just a good dose of vitamin C, but the minimum amount of protective plant chemicals shown to be effective in reducing risk of chronic diseases. Remember, five is the minimum amount. In the case of fruits and veggies it's definitely a situation where more is better!
Simple Carbs Pose Heart Risk for Women
MONDAY, April 12 (HealthDay News) -- A diet rich in carbohydrates that are quickly transformed into sugar in the blood raises the risk of heart disease for women, a new Italian study finds.
The same effect, however, is not seen in men, according to the report, published April 12 in the Archives of Internal Medicine.
The study, by researchers at Italy's National Cancer Institute, looked not only at total carbohydrate intake but also at what is known as the glycemic index of those carbohydrates -- a measure of how quickly and to what extent blood sugar rises after intake of specific carbohydrates.
Carbohydrate foods with similar calorie content can show widely different scores on the glycemic index. Carbohydrates with a high glycemic index include corn flakes, white bread and white rice. Those with lower scores include whole wheat products and sweet potatoes.
"A high glycemic index is known to increase the concentration of triglycerides and lower the concentration of HDL cholesterol, the good kind," explained Victoria J. Drake, director of the Micronutrient Information Center at the Linus Pauling Institute of Oregon State University, who has studied the subject. "Those adverse effects make it a stronger risk factor for heart disease."
The Italian researchers got their information on dietary intake from questionnaires filled out by 15,171 men and 32,578 women. Following them for nearly eight years, the researchers found that women who consumed the most carbohydrates overall had about twice the incidence of heart disease as those who consumed the least. Closer analysis showed that the risk was associated with higher intake of high-glycemic foods.
"Thus, a high consumption of carbohydrates from high-glycemic index foods, rather than the overall quantity of carbohydrates consumed, appears to influence the influence of developing coronary heart disease," the researchers wrote.
Previous studies have seen the same effect in other groups of women, Drake said. They include the Nurses Health Study, done in the United States, and studies of women in the Netherlands.
No effect from total carbohydrate consumption or consumption of foods with a high-glycemic index was seen in men in the Italian study, a pattern also seen in other studies, Drake added.
"There is definitely a gender difference," she noted.
The difference might be due to the action of sex hormones, the researchers speculate. Male hormones, androgens, appear to slow the transformation of carbohydrates into blood sugar, whereas the female hormone estrogen speeds the process, she said.
Dr. Suzanne Steinbaum, director of women and heart disease at Lenox Hill Hospital in New York City, said the study shows the need for women to be more aware of the nature of the carbohydrates in their diet.
"An emphasis needs to be placed on a diet that is not simply low in carbohydrates but rather low in simple sugars, as measured by the glycemic index," Steinbaum said.
There's a simple way to determine the glycemic index of a food, she said.
"Look at the label," Steinbaum said. "It says 'carbohydrates.' Under that, it says 'sugars.' When you have a high number for sugars, that's a way to know what the glycemic index is."
That index can differ widely in foods that don't appear to be different, she said. One breakfast cereal may have a sugar content of 16 grams, but another may have just 3 grams to 6 grams.
"If you see a high level of sugar, that's the one to stay away from," Steinbaum said.
More information
The Linus Pauling Institute has more about the glycemic index.
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