Month: August 2014

By Bahar Gholipour, Staff Writer
Published: 08/05/2014 07:44 PM EDT on LiveScience

Eating your steak with a side of potatoes and beans may be one way to reduce the colon cancer risk that comes with eating red meat — findings from a new study suggests the “resistant” starch, found in root vegetables, grains and legumes, may reverse some of the damaging effects of red meat on cells.

Researchers looked at 23 healthy study participants who were randomly assigned to eat either about 0.6 lbs. (300 grams) of red meat per day for four weeks, or the same diet with the addition of 0.1 lbs. (40 grams) of resistant starch per day. Resistant starches are carbohydrates that go undigested in the small intestine, and later get fermented by bacteria in the colon. After a break, the participants switched diets, so everyone spent four weeks on each diet during the study.

The researchers found that eating the diet high in red meat changed levels of a type of genetic material called microRNA in rectal tissue. Specifically, the scientists found an increase in certain microRNAs linked to colon cancer. [Cancer-Fighting Diet: 6 Tips to Reduce Your Risk]

However, adding resistance starch to the diet mitigated some of this increase, according to a study published today (Aug. 4) in the journal Cancer Prevention Research.

“Red meat and resistant starch have opposite effects on the colorectal cancer-promoting microRNAs,” study author Karen Humphreys, a researcher at Flinders University in Adelaide, Australia, said in a statement. “This finding supports consumption of resistant starch as a means of reducing the risk associated with a high red-meat diet.”

Colon cancer develops in the cells lining the inside of the colon and rectum, often beginning as a polyp, but then growing into a cancerous tumor. Consuming too much alcohol, smoking and not exercising are among risk factors for colon cancer.

Studies have found that people who eat a lot of red meat are more likely to develop colon cancer, whereas those who eat a lot of fiber appear to have a reduced risk of the cancer.

Further research is needed to determine whether a diet high in resistant starch results in a lower risk of actually developing cancer. But there is reason to think that eating resistant starch does bring such a benefit. When it is broken down, starch transforms into compounds called butyrates, which are important for cells’ metabolism. Lab studies have found butyrates affect colon cancer cells by altering their microRNAs, which in turn regulate gene expression.

The researchers noted that the amount of red meat people ate during the study may exceed levels consumed by many people in the general population, but the amount of resistant starch used in the study was realistic. For the study, the researchers used a supplement of starch, but resistant starch can be found in many natural foods.

“Good examples of natural sources of resistant starch include bananas that are still slightly green, cooked and cooled potatoes [such as those in potato salad], whole grains, beans, chickpeas, and lentils. Scientists have also been working to modify grains such as maize so they contain higher levels of resistant starch,” Humphreys said.

Email Bahar Gholipour or follow her @alterwired. Follow Live Science @livescience, Facebook & Google+. Originally published on Live Science.

• Chew on This: 8 Foods for Healthy Teeth
• 9 Snack Foods: Healthy or Not?
• 7 Foods You Can Overdose On

Copyright 2014 LiveScience, a TechMediaNetwork company. All rights reserved. This material may not be published, broadcast, rewritten or redistributed. ]]>

When my doctor first suggested that I go on a gluten-free diet, I was overwhelmed. I didn’t know what exactly gluten was, but it seemed to be in almost everything. Thoughts of running a vineyard in pasta-plentiful Italy turned to sour grapes. My shoe budget was reassigned to picking up the extra cost of gluten-free food. My favorite cookies: extradited to someone else’s pantry.

If you’re just starting out and are feeling the same way I was, here are some misconceptions I had about being gluten-free and what I’ve learned is the truth.

1) It’s a bad idea to vacation or live in Italy.

Think your meal options are absurdly limited in Italy? Not so. There is an entire Italian Celiac Association (Associazione Italiana Celiachia) dedicated to gluten-free living.

In Italy, all children are tested for celiac disease by age 6, so even if they’re asymptomatic, the disease is caught early. One in 100 Italians are living with Celiac disease. This means 1 percent of Italians are gluten-free and have been for most of their lives (assuming those who have celiac eat gluten-free). One percent may seem like a small number, but that translates to more than 600,000 people who are living gluten-free in Italy.

Italians with celiac disease receive an allowance for gluten-free food, and the AIC continues to raise awareness and inform the public about progress in celiac disease research. It seems that Italy has a pretty good grasp of the needs of celiacs and absolutely has gluten-free food available to celiacs living and vacationing in Italy.

2) My shoe budget will forever be put toward the extra cost of gluten-free food.

Gluten-free foods tend to be more expensive. Don’t be surprised if a pizza shop that offers gluten-free costs extra for a slice or if your grocery bill suddenly seems fat.

Recently, while being interviewed on the U.K.-based GFree Radio Show, I learned that one argument for confirming celiac disease (as opposed to, for example, getting a blood test but not following through with the biopsy), is that there are medical benefits in the U.K. for confirmed celiacs. British celiac patients can receive gluten-free food and mixes at a discounted price as part of their prescription for the gluten-free diet, according to the Celiac Disease Foundation.

And it’s not just the U.K. Argentina, Canada, Ireland, and the U.S. have all implemented policies to offset the nutritional costs of being gluten-free. Argentinian health care providers are required to cover the cost of gluten-free flours and mixes, as the only known effective treatment for celiac is a lifelong gluten-free diet. Those living with celiac in Canada, Ireland, and the U.S. can receive tax deductions for the extra cost of gluten-free food. For example, if Brand Pasta costs X and the gluten-free version of Brand Pasta costs Y, Y-X will be tax deductible. The U.S. even has policies regarding tax deductions for associated travel expenses.

3) Gluten-free foods? Gross.

False! There are companies who understand that being gluten-free shouldn’t mean sacrificing taste or options, and they’ve created products to reflect this. For example, some of my favorites to indulge in are Udi’s Gluten Free and Glutino, which work to provide not only gluten-free foods, but gluten-free foods that you actually want to eat. I’ve served snacks from both Udi’s and Glutino to non-gluten-free eaters, and the reaction is always the same mixture of shock and delight at how delicious they are. They offer foods that I’d eat even if I didn’t need to be on a gluten-free diet.

My misconceptions left me grumpy about being gluten-free, until I learned the truth.

Copyright © 2014 Celia Kaye

All Rights Reserved

Celia Kaye is the name under which writer-filmmaker Kaitlin Puccio pens articles about her experience with gluten sensitivity. Kaitlin has written a forthcoming children’s book on Celiac and gluten sensitivity for the Celia Kaye lifestyle brand, and has been a contributor to MindBodyGreen.com. Follow her on Twitter, like her on Facebook, and visit her at CeliaKaye.com.

A look back at Yelp on its 10th anniversary [Eater] Mason Dixie Biscuit Co. will pop-up at Roofers Union late night. [Washingtonian] Some high-end restaurants are now using tickets instead of reservations. [NPR] Lotus Lounge files for Chapter 11 bankruptcy [WBJ] Former Vince Gray staffer was allegedly fired for abusing position at Pearl Dive Oyster Palace. [Loose Lips] […]

There’s a new app that gives you exactly what you’ve always wanted: quick and easy access to pizza.

Five 19-year-old boys from Brooklyn, with help from a responsible adult, have made it easier than ever to score some sweet sweet ‘za. Their app, Push F…