Chazzsongs Health

Eat Your Vegetables

EATING vegetables like broccoli and spinach may help older women retain some memory abilities later on, while avoiding obesity in middle age lowers the risk of later Alzheimer's disease in both sexes, new studies suggest.

The work mirrors prior evidence that people may help keep their brains healthy by following standard health advice, including things like staying active and keeping cholesterol, blood sugar and blood pressure under control.

In fact, one of the new studies found evidence that obesity, high cholesterol and high blood pressure in middle age each added substantially to the risk of developing Alzheimer's or other dementia later on.

Each problem roughly doubled the risk, and study participants with all three traits ran six times the risk of somebody without any of those problems, said researcher Dr. Miia Kivipelto of the Karolinska Institute in Stockholm.

Kivipelto said the findings are encouraging because they suggest that lifestyle changes can help many people reduce their risk of dementia. She spoke in a telephone interview before presenting the work Monday in Philadelphia at the Ninth International Conference on Alzheimer's Disease and Related Disorders.

Her study included 1,449 Finns whose body-mass index, which signals obesity, was calculated when they were around 50 years old. When examined an average of 21 years later, 61 had developed dementia, mostly Alzheimer's. Results showed the risk of any dementia or Alzheimer's in particular roughly doubled with a BMI of more than 30 (considered obese), cholesterol of more than 250 or a blood pressure reading in which one of the numbers exceeded 140.

The effect appeared in both sexes, though the obesity factor was slightly stronger in women, Kivipelto said.

The findings make sense, commented Deborah Gustafson of the Medical College of Wisconsin. Gustafson had reported evidence that women who are overweight in their 70s had an increased risk of getting Alzheimer's, while the new work extends the finding back into middle age, she noted.

The other new study found that women in their 60s who habitually ate more cruciferous and green leafy vegetables than other women went on to show less overall decline on a bundle of tests measuring memory, verbal ability and attention when they were in their 70s. Such foods include broccoli, cauliflower, romaine lettuce and spinach.

The federally funded study didn't include men, but the effect would probably appear in them too, said Jae Hee Kang, an instructor at Harvard's Brigham and Women's Hospital in Boston who presented the work. She stressed that the findings need to be confirmed by further studies.

Researchers focused on drop-offs in abilities like remembering word lists after 15 minutes, naming as many animals as possible in one minute, and reciting a list of numbers backward. A pronounced decline may foreshadow Alzheimer's.

Kang and colleagues studied 13,388 nurses participating in a long-running health study. They compared the participants' questionnaires on long-term eating habits over a span of 10 years, when they were in their 60s, to their performance in two test sessions when they were in their 70s. Researchers noted how much the scores declined in the two years between sessions.

While most women in the study showed some decline, those who had habitually eaten the most cruciferous and green leafy vegetables showed less decline than those who ate the least, Kang said.

"It was almost like they were younger by one or two years in terms of their cognitive declining," Kang said in a telephone interview.

The contrasts appeared between those who ate about eight servings versus three servings of green leafy vegetables a week, and those who ate about five servings versus two servings of cruciferous vegetables a week.

The effect of the vegetables probably comes from the antioxidants and B vitamins they contain, Kang said.

Organic and vegan eating spawn good health, sustainable environment

Carrie Packwood Freeman
April 19, 2005

At the April 20 Earth Day festival, you will likely be overwhelmed by the major environmental issues confronting us: preserving wilderness, stopping species extinction, and maintaining clean air and water. Yet, there is one thing little ol' you can do every day to help each of these environmental problems. Drumroll please: Eating plant-based foods, especially organic and those locally grown, and choosing vegan proteins instead of meat, eggs, and dairy, is even more powerful than our current healthy habits of recycling, biking and turning off the water when we brush our teeth. So why not do all these responsible things?

Following the eco-mantra, "Reduce, Reuse, Recycle," eating vegan proteins like nuts, soy, whole grains, peas and beans is all about Reduction. Veganism reduces the waste of land, forests, plant crops, water, fuel and wildlife, as well as the pollution of water, soil and air. The simplest way to explain it is that animal agribusiness uses the majority of our nation's farmland to raise crops for feeding farm animals. These pesticide-ridden crops use many resources, like fertile soil, water and energy and leave deforestation and desertification in their wake. For the resources we put into raising these crops and the additional water and energy invested in raising, killing and processing animals, we don't get nearly as much in calories or protein out of the resulting animal products. It's an irresponsibly poor return on an investment.

Thousands of people worldwide die daily of hunger-related causes, while we feed over 60 percent of our grains and plants to farm animals. It makes more sense to instead feed people directly with those grains and vegetables.

Compassion in World Farming reports that the world now consumes five times as much meat as it did in the first half of the 20th century. Our current excesses of meat and dairy aren't normal and certainly cannot be sustained. To keep America eating all this excess meat and dairy, factory farms are required. By intensively farming over 10 billion animals annually and consolidating their urine and feces, we are fouling our air and water and ruining our potential for a healthy future. In fact, animal agribusiness is the largest polluter of America's rivers and streams. What's more, big money agribusiness lobbyists are ensuring that the government thinks of its short-term interests and not what's best for the public. Since we live in a market-based economy, that means we as individual consumers need to pick up the slack and financially support more sustainable, plant-based organic foods instead of animal agribusiness. It's up to us.

So next time you're wondering what to get for lunch on campus, bypass Subway and go organic at Holy Cow. Most campuses aren't lucky enough to have such a place. When waiting for the bus, skip the hot dog stand and hit the falafel pita stand instead. Your fork is your most powerful tool for change. How will you wield it?

Eat Your Veggies To Fight Cancer

By Daniel J. DeNoon
Reviewed by Brunilda Nazario, MD
© 2005, WebMD Inc. All rights reserved.
Nov. 1, 2005

Quote:
"The idea of having more fruits and vegetables in the diet has more and more evidence to support it." William G. Nelson, MD, PhD, Johns Hopkins University

(WebMD) Simple foods carry the most scientifically advanced anticancer compounds, scientists say.

The reports come from the fourth annual Frontiers in Cancer Prevention Research meeting, held by the American Association for Cancer Research.

At the cutting edge of these new frontiers is the finding that, well, that your mother was right. You really should eat your vegetables. They're full of newly discovered cancer-fighting compounds, says conference program chairman William G. Nelson, MD, PhD, of Johns Hopkins University.

"Basic research is discovering more and more about the cancer-preventing properties of things we are eating," Nelson said at a news conference. "The idea of having more fruits and vegetables in the diet has more and more evidence to support it."

This year a Nobel Prize went to the scientists who in 1982 discovered H. pylori, the bacterium that causes most stomach ulcers. But stomach ulcers aren't all this nasty bug does to us.

H. pylori causes a condition called gastritis, in which the walls of the stomach become red and swollen. Gastritis enormously increases a person's risk of stomach cancer. A compound called sulforaphane protects cells from injury. It also happens to kill H. pylori. As it turns out, there is a natural source bursting with sulforaphane: broccoli sprouts. Yes, the compound can be found in small amounts in regular, mature broccoli. But broccoli sprouts are by far the best source, says Akinori Yanaka, MD, PhD, of the University of Tsukuba, Japan.

Broccoli Sprouts: Eat Them

Yanaka's team first fed the sprouts to H. pylori-infected mice. As long as the mice kept eating the sprouts, they kept the ulcer bug at bay. Then they studied 50 people with H. pylori infection. Half ate about 3.5 ounces of broccoli sprouts every day for two months. The other half ate alfalfa sprouts, which have almost exactly the same nutrients but totally lack sulforaphane.

"Only the broccoli-sprout group had significantly decreased H. pylori activity," Yanaka said at the news conference. "Only those who ate broccoli sprouts showed decreased gastritis. We concluded that eating broccoli sprouts offers a rich source of sulforaphane, which may be useful as a chemoprotection against gastric cancer."

The broccoli sprouts did not cure H. pylori infection, however. The bug roared back two months after patients stopped eating the sprouts.

Broccoli Sprouts: Rub Them On Your Skin

Broccoli sprouts aren't just good for your insides. They're good for your outside, too, reports Johns Hopkins researcher Albena T. Dinkova-Kostova, PhD.

Dinkova-Kostova and colleagues found that an extract made from broccoli sprouts protects the skin of hairless mice exposed to cancer-causing ultraviolet light.

The skin rub isn't a sunscreen. Treated mice got just as much UV light as untreated mice. But while all the untreated mice got cancer from the simulated sun exposure, half the mice rubbed with broccoli-sprout extract remained cancer free. Those that did get cancer had half as many tumors as untreated mice.

"Broccoli-sprout extract could possibly be used as a preventive treatment for skin cancer after exposure to UV light," Dinkova-Kostova said at the news conference.

Cabbage: Eat It Raw

Polish women are more likely to get breast cancer if they emigrate to the U.S. Why, wondered Dorothy Rybaczyk-Pathak, PhD, of the University of New Mexico. She guessed it must have something to do with changing dietary habits.

A likely suspect: cabbage. Polish women traditionally consume 30 pounds of cabbage a year -- much of it in the form of raw sauerkraut, in salads, or in short-cooked side dishes. When they emigrate to America, they eat only 10 pounds of cabbage a year.

Cabbage -- like broccoli, kale, Brussels sprouts, collard greens, and cauliflower -- is a cruciferous vegetable. When broken down by chewing, cabbage releases several biologically active products including compounds called glucosinolates and an enzyme called myrosinase. These products have anticancer properties.

For the greatest benefit, timing seems to be crucial. Rybaczyk-Pathak found that women who as teenagers ate the most raw cabbage were least likely to get breast cancer. But even women who didn't eat much cabbage as teens had a lower breast cancer risk if they ate a lot of raw cabbage as adults.

How much cabbage need a woman eat? Three or more servings a week of raw or short-cooked cabbage puts a woman in the lowest risk category.

Unfortunately, traditional long-cooked Polish dishes such as hunter's stew, pierogi, and cabbage rolls did not lower cancer risk.

Garlic Wards Off Cancer

Vegetables fight cancer. But meats cooked at high temperatures -- as in grilling or frying -- contain a cancer-causing chemical called PhIP.

A compound called diallyl sulfide or DAS is one of the things that gives garlic its pungent flavor. Now researchers led by Ronald D. Thomas, PhD, of Florida A&M University, Tallahassee, report that DAS counteracts the cancer-causing actions of PhIP.

In the lab, Thomas and colleagues added PhIP, DAS, or both to human breast cells. Sure enough, PhIP made the cells secrete high amounts of cancer-causing enzymes. But PhIP completely protected cells from this effect.

It's a long way from the test tube to the human diet. But if garlic protected humans at the same dose at which it protected cell cultures, Thomas says garlic would have to make up one one-thousandth of your diet.

Sources:

Meeting of Frontiers in Cancer Prevention Research, American Association for Cancer Research, Baltimore, Oct. 30-Nov. 2, 2005. ACR news conference: William G. Nelson, MD, PhD, Johns Hopkins University, Baltimore; Akinori Yanaka, MD, PhD, University of Tsukuba, Japan; Albena T. Dinkova-Kostova, PhD, Johns Hopkins University, Baltimore; Dorothy Rybaczyk-Pathak, PhD, University of New Mexico, Albuquerque; and Ronald D. Thomas, PhD, Florida A&M University, Tallahassee.

Vegan lifestyle lessens effects of factory farms

By Megan McGowan
2005 04 06

As soon as people find out that I’m vegan the first thing out of their mouths is always, “Really; why?” This seems like such a simple question, but I’m always overwhelmed by it. How do I explain the reasons for my decision in a succinct one or two sentence rationalization when there are so many complex justifications for it? I usually end up giving some lame explanation like, “The animals are treated so horribly,” which doesn't even begin to convey my reasons.

More than 25 billion animals are killed by the meat industry each year. Chickens, highly social creatures who form very important social relationships in natural conditions, are kept with at least four or five other chickens in a wire cage roughly the size of folded newspaper. The chickens are so stressed by these artificial environments that they take to pecking each other, sometimes to death. Since dead chickens are not profitable to the factory farming business, the situation is remedied not by placing the chickens in more humane conditions, but by cutting their beaks off to prevent injuries from the pecking. This extremely painful operation is done to young chicks without any anesthesia. This is only the beginning of what chickens in the factory farming industry go through. I could go on, but chickens are not the only animals undergoing such torture.

Cows are victims of similar conditions. To begin with, young cows are taken from their mothers very soon after they’re born, which is extremely traumatic for both the mother and calf because of the maternal bond they share. Male calves are then taken to veal crates, which are so small they cannot even turn around. These calves are kept immobile so they don't form muscles because muscles make tougher meat. On top of that, they're fed an iron-deficient diet so that they will become anemic. Why? So the meat will be a lighter color. It seems barbaric to even suggest making an animal sick for such a reason.

Although the way animals are mistreated is the main reason I first became a vegetarian and then a vegan, there are several other reasons that support such dietary choices. Producing meat is extremely detrimental to the environment. It takes just 25 gallons of water to produce a pound of wheat, and 2,500 gallons of water to produce a pound of meat. McDonald’s destroys 55 square feet of rainforest to produce just one "quarter-pounder." In addition to the water and land wasted to produce meat, animals raised for food are a huge source of waste. They produce 86,000 pounds of excrement every second. This is excrement laced with antibiotics and growth hormones and this waste drains off of the land and pollutes our waterways. The meat industry causes more water pollution in the United States than all other industries combined.

But maybe some people don't care. After all, it’s just the earth and animals. But what about the effect people’s meat-eating diet has on other humans? Forty percent of the world’s grain production is used to feed animals to support meat-eating diets. At the same time, someone in the world is dying of starvation every 3.6 seconds. In the time it takes you to watch “The O.C.” 1,000 people have died and millions of animals are being fattened up to go to slaughter. People always claim that animal rights groups are trying to put the interest of animals before those of people, but in reality adopting a plant-based diet would save countless numbers of lives. If Americans reduced their meat consumption by just 10 percent, which would mean less than one meatless day per week, 60 million people could be fed on the saved grain and over 1.5 trillion gallons of water could be saved.

Maybe you're saying to yourself, "these are great reasons but they don’t affect me." But they do. A vegetarian or vegan diet is one of the healthiest things you can do for yourself. Studies of societies that consume high-fat, meat-based diets consistently have the highest rates of every type of cancer. Not only have lung, stomach, breast, colon, prostate and pancreas cancer been linked to an animal-based diet but so have high cholesterol, heart disease and obesity. I don’t mean to say that adopting a plant-based diet is a cure-all for everything, but how many other simple choices can have such a beneficial effect on your life and the lives of others?

After going through all these reasons, the question to ask yourself isn’t "Why should I be vegan?" but instead, "Why shouldn’t I? Why shouldn’t I adopt a diet that saves animals' lives, the environment, other people and my health?" To learn more about this topic and factory farms please come and see Erica Meier from Compassion over Killing speak tonight at 7 p.m. in Squires Student Center in room 150.

Vegetables Without Vitamins

Imagine the surprise of going online and discovering that the vitamin and mineral content of vegetables has drastically dropped.

That’s what happened to nutritionist, Alex Jack, when he went to check out the latest US Department of Agriculture food tables. The stunning revelation came after Jack compared recently published nutrient values with an old USDA handbook he had lying around. Some of the differences in vitamin and mineral content were enormous-a 50% drop in the amount of calcium in broccoli, for example. Watercress down 88% in iron content; cauliflower down 40% in vitamin C content-all since 1975.

Jack took his findings to the USDA, hoping for a reasonable explanation. That was two years ago. He’s still waiting. So is Organic Gardening magazine, which published an open letter, seeking an explanation from Dan Glickman, Secretary of Agriculture. Glickman didn’t respond, but USDA employee, Phyllis E. Johnson did. Johnson (who is head of the Beltsville area office), suggested to Organic Gardeningthat the nutrient drain should be put in context. According to her, the 78% decrease in calcium content of corn is not significant because no one eats corn for
calcium. She further explains that the problem may not even exist at all; that the apparent nutrient dips could be due to the testing procedures. For example, “changes in the public’s perception of what the edible portion is may determine what parts have been analyzed over time.” In other words, back when the old food tables were made up, people may have been eating the cobb too, so they got more nutrients.

The vitamin drain

We decided to look into this further. Jack had used a 1975 version of the food tables for his research. We dredged up a 1963 version. After comparing the nutrient values for over a dozen fruits and vegetables, it was clear that the nutrient value of many foods has dropped, in some cases drastically. For example, the amount of vitamin C in sweet peppers has plummeted from 128 mg to 89 mg.= The vitamin A in apples has dropped from 90 mg to 53 mg. The fall-offs seem to be limited mostly to vegetables, and some fruits.

Some vegetables appear to be gaining vitamins-at least vitamin A. Carrots, for example, have more of the vitamin now than they did in 1963. Why is a mystery. But the phenomenon has apparently occurred just in the nick of time. The National Academy of Sciences has issued an alert that it takes twice as many vegetables to get the daily requirement of vitamin A as previously thought. Carrots and pumpkin are exempt from the caveat.

Despite the apparent increase of vitamin A in carrots, most vegetables are losing their vitamins and minerals. Nearly half the calcium and vitamin A in broccoli, for example, have disappeared. Collards are not the greens they used to be. If you're eating them for minerals and vitamin A, be aware that the vitamin A content has fallen from 6500 IUs to 3800 IUs. Their potassium has dropped from from 400 mg to 170 mg. Magnesium has fallen sharply-57 mg to 9. Cauliflower has lost almost half its vitamin C, along with its thiamin and riboflavin. Most of the calcium in pineapple is gone-from 17 mg (per 100 grams raw) to 7. And the list goes on and on.

The USDA refuses to act

What’s the deal on this nutrient drain? We decided to ask USDA ourselves, so we contacted the head of the USDA Agricultural Research Service, whose job it is to track the vitamins in food, among other things. Mr. Edward B. Knipling responded to our inquiry with a restatement of Ms. Johnson’s letter to Organic Gardeningmagazine. So we pressed for a better answer. Isn’t the agency concerned that Americans may not be
getting the vitamins they think they are? What about the food pyramid? Won’t a nutrient drain upset the pyramid? Already the National Academy of Sciences is telling us our vegetables don't have as many vitamins as they're supposed to. Will the USDA double the required servings of vegetables to make up for the vitamin loss? So far, no answer from the agency.

The question is, what is the nature and extent of the problem? Vegetables are a major source of nutrition. Without them, humans miss out on important vitamins, minerals and phytonutrients. Many nutrients (such as folate) weren’t measured in the past. If they are also disappearing, the extent is unknown. What about more exotic nutrients such as flavonoids, or compounds like I3C? These aren’t tracked by the USDA. Are they disappearing also?

What’s for dinner

The USDA advises that we should be eating 3 to 5 servings of vegetables plus 2 to 4 servings of fruit a day to maintain health. (A serving is one cup of something raw and leafy or one-half a cup of something either not leafy or cooked-or 3/4 cup of vegetable juice). That is potentially 9 cups of vegetables and fruit a day. That’s a lot of lettuce. Are people doing this?

Harry Balzer is vice president of NPD Group, a firm that gathers information on the eating habits of Americans. His data says no way. According to him, the preferred American meal is one-dish, already prepared. Unless a vegetable can be squirted out of a bottle, it’s a nonentity. Why? We’re in a hurry. Vegetables are considered side dishes, and Americans don’t have time for such frivolity. The decline is relentless. Within the last 15 years, the percentage of all dinners including a vegetable (other than salad or potatoes) dropped 10%. It’s now 41%.

This raises a big question. If people are not eating their vegetables, how are they getting their vitamins? The answer is they’re not. Study-after-study show that Americans don’t meet the RDAs for many nutrients. That’s not good considering that RDAs are probably too low to keep most people in optimal health to begin with.

Americans know what they should be eating. They’re just not doing it. And they’re not likely to. According to Balzer, for example, pizza is one of America’s favorite meals. It fulfills, he says, the American ideal of being easy and fast, liked by old and young, and easy to clean up. If you blot it with a paper towel, throw on some pineapple, and use your imagination, it even seems to fit with the food pyramid. What else are people eating? Bread, doughnuts, pasta, cheese, beef and milk. Without fortified cereal, Americans would not come close to meeting RDAs.

Yes, but what about the produce section? Isn’t it filled with resealable bags full of wholesome, scrubbed little carrots, prewashed salad greens and spinach? Somebody must be buying them, or they wouldn’t be there, right? According to Balzer, those puppies are highly successful, raking in a billion dollars in sales ($100M is considered successful for a new food product). But the fact that people are buying them doesn’t mean they’re eating them. The reality is that onions are most-often served vegetable in America. Tomatoes (including ketchup) are second.

According to one study, less than one-third of Americans get the minimum five servings of fruits and vegetables a day, let alone the recommended nine. According to Balzer’s data, the percentage of Americans who buy healthy groceries is about 10%. The other 90% relies on ketchup, onions, fat-free snacks, ice cream, cheese and Sweet Tarts™ as their source of nutrition. Now we find out that even if a person accidentally eats a vegetable, it may not contain the nutrients it’s supposed to. What can a person do?

Vitamin supplements work

"...the nutritional content of produce is not as important as things like appearance and big yield. In other words, the view of commercial growers is that food is a product in the same way that running shoes are a product. Looks are more important than substance."

Supplements have proven their worth in scientific studies. Cancer, heart attacks, bone loss, stroke and macular degeneration-most any degenerative disease you can think of can either be prevented by, or ameliorated by, the right nutrients given in supplement form. Over the long term, the benefits can really add up. For example, nurses who took multi-vitamins containing folic acid for fifteen years slashed their risk of colon cancer by 75%. Folate from food didn’t work as well. No one knows why, although bioavailability problems may be to blame. It’s estimated that about 90% of the population gets less folate per day than necessary for health (400 micrograms).

In the same study, nurses who took multi-vitamins containing vitamin B6 reduced their risk of heart disease by 30%. The more B6 they took, the lower the risk. Could a high potency, high quality supplement reduce risk even more? We don’t know, but a study from Norway shows that a combination of vitamin B6 and folate reduces homocysteine 32% within five weeks in healthy individuals. This has the potential to significantly lower the risk of heart attack and stroke. Other studies show that for every decade of life, plasma concentrations of B6 decrease, and that people who take supplements have a much greater chance of meeting RDAs than those who don’t.

There are good reasons to take supplements. The bioavailability of the nutrients in supplements (assuming you buy high-quality) is 100% compared to food which is very unpredictible when it comes to bioavailability. Nutrient content also appears unpredictible. If the vitamin drain is confirmed, it will mean that people cannot count on vegetables and fruit to be the packages of concentrated nutrients they’re supposed to be. In a time when most people aren’t coming close to getting five, let alone nine, servings of fruits and vegetables, it seems pointless to ask them to eat more to get the same nutrients.

The USDA is apparently unconcerned and not interested in the vitamin drain, despite its mandate to ensure high quality safe foods. In her letter to Organic Gardening, Ms. Johnson said that the nutritional content of produce is not as important as things like appearance and big yield. In other words, Ms. Johnson espouses the view of commercial growers that food is a product in the same way that running shoes are a product. Looks are more important than substance. That view of vegetables and fruits reduces your spinach salad to pretty roughage, and your chances of meeting RDAs to slim.

References

“90% of women and 71% of men get less than the RDA for vitamin B6.” Dietary vitamin B-6 intake and food sources in the US population: NHANES II, 1976-1980. Kant AK, et al. 1990.

“Men with the lowest amount of vitamin C have a 62% increased risk of cancer and a 57% increased risk of dying from any cause.“ Vitamin C status and mortality in US adults.Loria CM, et al. Am J Clin Nutr 72:139-45, 2000.

“Lutein and zeaxanthin reduce the incidence of cataract by 22%.” A prospective study of carotenoid and vitamin A intakes and risk of cataract extraction in US women. Chasan-Taber L, et al. Am J Clin Nutr 70:509-16, 1999.

“People with low levels of retinol, beta-carotene, vitamin E and selenium are more likely to get cancer.” Serum retinol, beta-carotene, vitamin E and selenium as related to subsequent cancer of specific sites. Comstock GW, et al. Am J Epidemiol 135:115-21, 1992.

“Supplemental vitamin D reduces the risk of colon cancer by half compared to dietary vitamin D which reduces it 12%.” Calcium, vitamin D, and dairy foods and the occurrence of colon cancer in men. Kearney J, et al. Am J Epidemiol 143:907-17, 1996.

“The area of China with the lowest micronutrient intake has the highest rate of cancer. Supplementation with vitamin E, selenium and beta-carotene lowers the rate.” Vitamin/mineral supplementation and cancer risk: internationaal chemoprevention trials.Blot WJ. Proc Soc Exp Biol Med 216:291-6, 1997.

“American children have inadequate levels of vitamin E.“ Vitamin E status of US children. Bendich A. J Am Coll Nutr 11:441-4, 1992.

“Flavonoids protect against stroke.” Dietary flavnoids, antioxidant vitamins, and incidence of stroke: the Zutphen study. Keli SO, et al. Arch Intern Med 156:637-42, 1996.

Cleveland LE, et al. 2000. Dietary intake of whole grains. J Am Coll Nutr19 (3 Suppl):331S-38S.

Composition of Foods (Raw, Processed, Prepared): Agriculture Handbook No. 8. USDA Agricultural Research Service. 1963.

Cuskelly GJ, et al. 1996. Effect of increasing dietary folate on red-cell folate: implications for prevention of neural tube defects. Lancet 347:657-9.

Giovannucci E, et al. 1998. Multivitamin use, folate and colon cancer in women in the nurses’ health study. Ann Intern Med129:517-24.

Manore MM, et al. 1989. Plasma pyridoxal 5’-phosphate concentration and dietary vitamin B-6 intake in free-living, low-income elderly people. Am J Clin Nutr50:339-45.

Mansoor MA, et al. 1999. Plasma total homocysteine response to oral doses of folic acid and pyridoxine hydrochloride (vitamin B6) in healthy individuals. Oral doses of vitamin B6 reduce concentrations of serum folate. Scand J Clin Lab Invest59:139-46.

NPD Group, Inc. has a website at www.npd.com. Highlights from the 15th Annual Report on Eating Patterns in America are available online.

Organic Gardening’s letter to Dan Glickman, and the response of Phyllis E. Johnson of the USDA - see www.organicgardening.com.

Rimm EB, et al. 1998. Folate and Vitamin B6 from diet and supplements in relation to risk of coronary heart disease among women. JAMA 279:359-64.

Rose CS, et al. 1976. Age differences in vitamin B6 status of 617 men. Am J Clin Nutr 29:847-53.

Subar AF, et al. 1998. Dietary sources of nutrients among US adults, 1989 to 1991. J Am Diet Assoc98:537-47.

Subar AF, et al. 1989. Folate intake and food sources in the US population. Am J Clin Nutr50:508-16.

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posted by Chazzsongs at 5/10/2006 03:54:00 PM