NEW YORK — Consuming higher amount of red or processed meat may increase the risk of developing non-alcoholic fatty liver disease (NAFLD), researchers have warned.
“NAFLD is considered as the hepatic component of the metabolic syndrome, with insulin resistance and inflammation as key factors in its pathophysiology,” said lead author Shira Zelber-Sagi, Professor at the University of Haifa in Israel.
Researchers noted that high meat eaters were slightly younger, mainly male, had a higher body mass index (BMI), caloric intake and a worse metabolic profile.
In addition, individuals who consumed large quantities of meat cooked using unhealthy methods including, frying or grilling, had increased levels of high heterocyclic amines (HCAs) — pro-inflammatory compounds found in burned meat — and therefore developed insulin resistance.
People who are already diagnosed with NAFLD had similar consequences, along with an increased chance of cancer, Type 2 diabetes, and chronic heart diseases, researchers mentioned in the study, published in the Journal of Hepatology.
“Unhealthy Western lifestyle plays a major role in the development and progression of NAFLD, namely, lack of physical activity and high consumption of fructose and saturated fat,” Zelber-Sagi said.
“Our study looked at other common foods in the Western diet, namely red and processed meats, to determine whether they increase the risk for NAFLD,” she added.
In order to test the association of type of meat and cooking method with NAFLD and insulin resistance, the team included 357 participants, between 40 and 70 years of age.
NAFLD and insulin resistance were evaluated by ultrasonography and homeostasis model assessment (HOMA). Meat-type and cooking method were measured by food frequency and detailed meat consumption questionnaires.
Results showed that NAFLD was diagnosed in 38.7 per cent of participants and insulin resistance in 30.5 per cent.Follow @gorkhapost
Vitamin D deficiency linked higher diabetes risk
KATHMANDU — People with vitamin D deficiency might have a greater risk of developing diabetes, researchers at the University of California San Diego School of Medicine and Seoul National University said in a new study report.
For the study published in PLOS One, researchers studied 903 healthy adults without pre-diabetes or diabetes during clinic visits from 1997 to 1999, and followed up with them for 10 years, to study their levels of 25-hydroxyvitamin and their medical condition.
Among the study participants, who had a mean age of 74, researchers found 47 new cases of diabetes and 337 new cases of pre-diabetes.
“Further research is needed on whether high 25-hydroxyvitamin D levels might prevent type 2 diabetes or the transition from pre-diabetes to diabetes,” study co-author Dr. Cedric F Garland, adjunct professor in the UC San Diego School of Medicine Department of Family Medicine and Public Health, said in a press release.
“But this paper and past research indicate there is a strong association,” he said.
The 25-hydroxyvitamin D, which is known as the ‘sunshine’ vitamin because it’s produced in your skin in response to sunlight, also can be received through certain foods and supplements. The vitamin helps in growth and development of bones and teeth, and resistance against certain diseases.
The minimum healthy level of 25-hydroxyvitamin D in blood plasma was listed as 30 nanograms per milliliter, which is 10 ng/ml above the level recommended in 2010 by the Institute of Medicine, now part of The National Academies.
“We found that participants with blood levels of 25-hydroxyvitamin D that were above 30 ng/ml had one-third of the risk of diabetes and those with levels above 50 ng/ml had one-fifth of the risk of developing diabetes,” first author Dr. Sue K. Park, of the Department of Preventive Medicine at Seoul National University College of Medicine in South Korea, said.
Those below 30 ng/ml were considered vitamin D deficient and up to five times at greater risk for developing diabetes than those above 50 ng/ml.
To reach the D levels of 30 ng/ml, Garland said it would require dietary supplements of 3,000 to 5,000 international units per day, but less with moderate daily sun exposure.
The recommended average daily amount of vitamin D is 400 IU for children up to 1 year, 600 IU for ages 1 to 70 years and 800 IU for persons over 70, according to the National Institutes of Health.
Good food sources for vitamin D include egg yolk, shrimp,salmon, sardines, fortified milk, cereal, yogurt and orange juice.
With Agency InputsFollow @gorkhapost