Periods Of Fasting, Not Just Overall Calorie Reduction, Are Beneficial To Health

U.S. researchers experimenting with middle-aged mice have determined that cycling through periods of low-calorie diets and regular diets leads to a broad array of health benefits. Control groups were fed the same number of calories monthly as those experiencing the “fast mimicking diet” (FMD), but did not get the same health benefits. The FMD cut caloric intake to 34 to 54 percent of normal for four days at a time, with specific amounts of proteins, carbohydrates, fats and micronutrients. The researchers concluded that the fasting cycles were the key, extending life span, reducing cancer, boosting the immune system, reducing inflammatory diseases, slowing bone mineral density loss and improving the cognitive abilities of older mice.

"A Periodic Diet that Mimics Fasting Promotes Multi-System Regeneration, Enhanced Cognitive Performance, and Healthspan ", Cell Metabolism, June 18, 2015

Higher Trans-Fat Consumption Results In Poorer Memory In Men

A clinical study involving 1,018 men and women found that men 45 years old and younger who consumed more trans-fat in their diets had worse memories than those who consumed less. The participants completed a dietary survey and a memory test that included word recall. Men aged 45 and younger recalled an average of 86 words. However, each added gram of trans-fats consumed reduced memory by 0.76 words. The U.S. researchers said the results focused mainly on men because of the small number of female participants. But factoring in data from women did not change the overall results.

"A Fat to Forget: Trans Fat Consumption and Memory", PLoS ONE, June 17, 2015

How Fermented Milk Proteins May Protect Against Heart Disease

Korean researchers have found in an animal study that certain dietary compounds -- formed when milk-based products are heated and fermented – lowered total cholesterol levels, including low density lipoproteins and triglycerides. The findings suggest the possibility that the compounds, formed in a chemical process known as the Maillard reaction, could protect humans from cardiovascular disease. The researchers noted that milk proteins produced through heating and fermentation might someday be used as antioxidants and cardioprotective ingredients for functional, pharmaceutical, and dairy applications.

"Dietary Maillard Reaction Products and Their Fermented Products Reduces Cardiovascular Risk in Animal Model. ", Journal of Dairy Science, June 11, 2015