95% of people think they could develop dementia with age

A global study on attitudes toward dementia has shown that two-thirds of people believe it to be a natural risk of getting older, which could be limiting the help that people seek.

The vast majority of people believe that they will develop dementia and that they can do little about it, new research finds.

Every 3 seconds, someone develops dementia somewhere in the world. In the United States alone, 5.8 million people are living with Alzheimer's, and every 65 seconds, another person develops the disease.

Alzheimer's is the sixth leading cause of death in the U.S., beating breast and prostate cancer together, and it is one of the world's fastest growing causes of death. According to Alzheimer's Disease International (ADI), the number of people living with dementia is likely to triple from the current 50 million to 152 million by 2050.

Despite the prevalence of this neurodegenerative disorder, the world's largest survey of attitudes toward it has shown that there is very little true understanding across the globe, even among healthcare professionals.

The study, which surveyed 70,000 people in 155 countries, found that 62% of healthcare professionals also believe that dementia is a normal part of aging.

The findings also revealed that only 16% of people are getting regular cognitive assessments, even though early diagnosis can help.

The effect of stigma

The study, which ADI led, concluded that stigma could be restricting people from getting advice, medical assistance, and support that could help them live well with dementia for as long as possible.

Not only that, but stigma could be limiting their goals and lifestyles. The study also found that 35% of carers hide the diagnosis of dementia in family members from others.

"Lack of knowledge about dementia leads to inaccurate assumptions about its effects on the person and their family and negative stereotypes about how a person with dementia will behave," Annie Bliss of ADI told Medical News Today.

"What the report confirmed for us was that stigma and negative attitudes around dementia exist in every setting, although this may present itself in many different ways."

The researchers found that almost 48% of the survey respondents believe that the memory of someone with dementia will never improve, even with medical help, while a quarter of respondents feel that there is no way to prevent this disease from developing.

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Regarding treatment, 40% of people believe that healthcare practitioners ignore those with dementia, while up to 55.8% of health practitioners agree that their colleagues overlook those living with the disease.

The size of this study — utilizing ADI's network of 100 associations and federations across the globe and including surveys in 32 different languages — and its focus on behavior and attitudes set it apart from other research on this condition.

Walking patterns may help differentiate types of dementia

A person's gait may offer insights into the type of dementia that they have, potentially aiding diagnosis.

The London School of Economics and Political Science in the United Kingdon provided the analysis.

"We complemented this data with expert essays and case studies, which help contextualize the data by presenting diverse experiences, including from marginalized or lesser-heard-from communities, indigenous groups, and working groups of people living with dementia and carers," said Bliss.

ADI express the hope that this study will raise awareness and spark conversations around symptoms and managing risk. They note the need for increased support to keep those living with dementia and their loved ones informed, empowered, and reassured.

"A drug based breakthrough would also help tackle some of the stigma, in a similar way to what has been experienced in cancer and [HIV]," said Bliss. "A pharmacological breakthrough can add hope [....]."

Source: MedicalNewsToday

What is stevia?

Stevia is an intensely sweet-tasting plant that has been used to sweeten beverages and make tea since the 16th century.

The plant is originally native to Paraguay and Brazil but is now also grown in Japan and China. It is used as a non-nutritive sweetener and herbal supplement.

A non-nutritive sweetener is one that contains little to no calories. Stevia is used as a healthful alternative to added sugar in many meals and beverages.

The United States Food and Drug Administration (FDA) banned the marketing of stevia as a food additive in 1987. However, stevia regained its status as a sweet, sustainable dietary ingredient in 1995. The sweetener has since soared in popularity, with a 58 percent boost in new products that contain stevia.

This breakdown looks at the characteristics, uses, health benefits, and side effects of stevia, as well as considering its overall safety.

Fast facts on stevia

Stevia is primarily grown in Brazil, Paraguay, Japan, and China.

The natural sweetener tastes 200 to 300 times sweeter than table sugar.

Stevia can be classified as "zero-calorie," because the calories per serving are so low.

It has shown potential health benefits as a healthful sugar alternative for people with diabetes.

Stevia and erythritol that have been approved for use in the United States (U.S.) and do not appear to pose any health risks when used in moderation.

What is stevia?

Stevia is an intense natural sweetener.

Stevia, also known as Stevia rebaudiana Bertoni, is a bushy shrub that is part of the sunflower family. There are 150 species of stevia, all native to North and South America.

China is the current leading exporter of stevia products. However, stevia is now produced in many countries. The plant can often be purchased at garden centers for home growing.

As stevia is 200 to 300 times sweeter than table sugar. It typically requires about 20 percent of the land and far less water to provide the same amount of sweetness as other mainstream sweeteners.

Stevia contains eight glycosides. These are the sweet components isolated and purified from the leaves of stevia. These glycosides include:

• stevioside
• rebaudiosides A, C, D, E, and F
• steviolbioside
• dulcoside A

Stevioside and rebaudioside A (reb A) are the most plentiful of these components.

The term "stevia" will be used to refer to steviol glycosides and reb A throughout this article.

These are extracted through a process of harvesting the leaves, then drying, water extraction, and purification. Crude stevia, the processed product before it is purified, often carries a bitter taste and foul smell until it is bleached or decolored. It takes roughly 40 steps to process the final stevia extract.

Stevia leaves contain stevioside in a range of concentrations up to around 18 percent.

Some of the common trade names for stevia sweeteners are:

• Enliten
• PureVia
• Rebiana
• Stevia
• Steviacane
• Stevia Extract In The Raw
• SweetLeaf.

Possible health benefits

As an alternative to sucrose, or table sugar, using stevia as a sweetener carries the potential for considerable health benefits.

Stevia is considered "no-calorie," meaning that it contains less than five grams of carbohydrate. They can be combined with other ingredients, so a few calories from those additional ingredients may be present depending on the product.

Stevia does not strictly contain zero calories, but it is significantly less calorific than sucrose and low enough to be classified as such.

The sweet-tasting components in stevia sweeteners occur naturally. This characteristic may benefit people who prefer naturally-sourced foods and beverages. The low calorie count qualifies Stevia to be a healthful alternative for diabetes control or weight loss.

Here are some of the possible health benefits of stevia.

1) Diabetes

Research has shown that stevia sweeteners do not contribute calories or carbohydrates to the diet. They have also demonstrated no effect on blood glucose or insulin response. This allows people with diabetes to eat a wider variety of foods and comply with a healthful meal plan.

Another review of five randomized controlled trials compared the effects of stevia on metabolic outcomes with the effects of placebos. The study concluded that stevia showed minimal to no effects on blood glucose, insulin levels, blood pressure, and body weight.

In one of these studies, subjects with type 2 diabetes reported that stevia triggered significant reductions in blood glucose and glucagon response after a meal. Glucagon is a hormone that regulates glucose levels in the blood, and the mechanism that secretes glucagon is often faulty in people with diabetes.

Glucagon drops when blood glucose climbs. This regulates the glucose level.

2) Weight control

There are many causes of overweight and obesity, such as physical inactivity and increased intake of energy-dense foods that are high in fat and added sugars.

The intake of added sugars has been shown to contribute an average of 16 percent of the total calories in the American diet. This has been linked to weight gain and reduced control of blood glucose levels.

Stevia contains no sugar and very few, if any, calories. It can be part of a well-balanced diet to help reduce energy intake without sacrificing taste.

3) Pancreatic cancer

Stevia contains many sterols and antioxidant compounds, including kaempferol.

Studies have found that kaempferol can reduce the risk of pancreatic cancer by 23 percent.

Source: Medical News Today

Are sugar alcohols good or bad for you?

Sugar alcohols are used as a substitute for sugar in certain foods, particularly those that are labeled "sugar-free" or "no added sugar." As consumption increases, it is important to look at the potential health benefits and risks of sugar alcohols.

In this article, we examine whether or not sugar alcohols are good for you. We look at the potential benefits and risks, as well as the different available types.

Possible health benefits

In a study published in The American Journal of Clinical Nutrition, researchers found that added sugar provided around 14.1 percent of calories consumed by children and adults in the United States from 2003 to 2010.

There are possible connections between the consumption of added sugar and certain health conditions, including obesity, diabetes, and heart disease. As a result, many people are searching for ways to decrease the amount of added sugar they consume. Choosing foods sweetened with sugar alcohols may help.

Sugar alcohols also provide fewer calories than sugar, so they may be beneficial for people trying to lose weight by reducing their calorie intake.

Another possible benefit of sugar alcohols is related to how the body processes them. They are not fully absorbed and digested by the body, so they result in less of an increase in blood sugar. Foods sweetened with sugar alcohols may allow people with diabetes to maintain better blood sugar control while still enjoying sweet treats in moderation.

Sugar alcohols also offer potential benefits for oral health. Bacteria that live in the mouth do not feed on sugar alcohols, so they do not cause tooth decay like regular sugar.

Possible health risks and considerations

Consuming large amounts of sugar alcohols could result in gas, diarrhea, or other digestive issues. As mentioned above, sugar alcohols are not fully absorbed by the body.

For people with irritable bowel syndrome (IBS), sugar alcohols are one type of short-chain carbohydrate that may provoke symptoms.

Polyols — another name for sugar alcohols — are included in the FODMAPs acronym, which stands for fermentable, oligosaccharides, disaccharides, monosaccharides, and polyols. A low-FODMAP diet may help control gastrointestinal symptoms in some people with IBS.

Foods labeled "sugar-free" or "no added sugar" can be confusing to some consumers, who may believe that these foods will not impact their blood sugar. Many foods labeled "sugar-free" or "no added sugar" still provide calories, fat, and carbohydrates.

All consumers should read food labels so that they are aware of the nutritional information.

Types and sources

A variety of sugar alcohol types exist in nature. Sugar alcohols can also be manufactured for use in food and pharmaceutical products.

Below is a list of commonly used sugar alcohols, their sources, and their sweetness in comparison to regular sugar.

Sorbitol

Sorbitol is found naturally in some fruits. When used to make food products, it is typically manufactured from dextrose that is derived from cornstarch.

Sorbitol tastes approximately 60 percent as sweet as regular sugar.

Mannitol

Mannitol is naturally found in a variety of plants, including strawberries, mushrooms, and onions. It can be made using fructose from cornstarch.

Mannitol is also approximately 60 percent as sweet as regular sugar.

Maltitol

Maltitol is made using maltose from cornstarch.

It tastes around 75 percent as sweet as regular sugar.

Hydrogenated starch hydrolysates

Hydrogenated starch hydrolysates are made from starch, with cornstarch being used most often.

Their sweetness depends on their makeup, but the range is about 20 to 50 percent that of regular sugar.

Erythritol

Erythritol is also produced from cornstarch, but it is unique because the manufacturing process involves fermentation.

It tastes about 70 percent as sweet as regular sugar.

Xylitol

Xylitol can be made from a few different materials, including birch wood, corncobs, and leftover sugar cane stalks.

It is just about as sweet as regular sugar, and also has a cooling, minty taste.

Isomalt

Isomalt is made from sugar but only tastes around 55 percent as sweet.

Lactitol

Lactitol is made from whey and tastes about 35 percent as sweet as regular sugar.

Source: Medical News Today

How do you manage food cravings?

Food cravings are intense, sometimes irresistible urges to eat. A person usually desires a specific food or taste. Foods high in sugars or other carbohydrates commonly cause cravings, and these can be especially difficult to control.

Sweet foods and those rich in other carbohydrates fire off feel-good chemicals like serotonin, dopamine, and other relaxing endorphins in the brain. The effects of these chemicals may make a person more likely to seek them out repeatedly.

Satisfying cravings can become a habit, and it may be easy to eat sugary or carbohydrate-rich foods without thinking about the consequences.

Once a person kicks the habit, for example by following a restrictive diet, the cravings usually end soon afterward.

The strategies below can help with managing food cravings.

1. Drinking water

The body can misinterpret signals from the brain, and what feels like a food craving may be a sign of thirst.

Some people benefit from drinking water as soon as a food craving hits. Drinking more water may also help people who are dieting to lose weight.

Authors of a study from 2014 examined overweight female participants who drank an extra 1.5 liters of water per day.

The study found the participants who drank water weighed less, had less body fat, and reported more significant appetite reduction than matched participants who did not drink the water.

Results of a study from 2013 indicated that drinking 2 cups of water before meals while following a calorie-restricted diet, helped middle-aged and older people with obesity to lose weight.

When a food craving strikes, try drinking a large glass of water and waiting a few minutes. If the craving goes away, the body may just have been thirsty.

In 2015, researchers published the results of an investigation into the effects of quick exercise sessions on cravings for chocolate in people who were overweight.

They found that brisk, 15-minute walks were more effective at reducing cravings than sitting passively.

The next time a craving hits, it may help to try taking a quick walk or using the stairs instead of the elevator.

One way to differentiate between cravings and real hunger is to ask questions, such as:

Would I eat a piece of fruit?

This exercise is called the fruit test. If a person cannot tell whether they are really hungry or just craving a sugary sweet, asking themselves whether they would eat a piece of whole fruit can help.

If the answer is yes, the body is likely hungry, and if the answer is no, a person may be having a craving.

Is it worth it in the long term?

Visualizing the long-term consequences of snacking or otherwise indulging can help some people to curb cravings.

These consequences may include:

·         difficulty losing weight

·         health risks

·         feeling reduced levels of energy and happiness throughout the day

This exercise can also help a person to see the big picture and remember why they are dieting or trying to restrict their intake of certain foods.

Source: Medical News Today

What foods contain high fructose corn syrup?

High fructose corn syrup is a sweetener that manufacturers make from corn starch. As with other sugars, it can cause tooth decay, obesity, and metabolic syndrome when a person consumes it in large quantities.

Health experts continue to debate whether or not high fructose corn syrup (HFCS) is worse than other sugars. Many natural and organic health advocates argue that HFCS is more dangerous than other sugars.

The Food and Drug Administration (FDA) explain that HFCS is not more dangerous than other sugars, but research on the topic is ongoing.

HFCS is not necessary for a healthful diet. In fact, avoiding it may help a person maintain a healthful weight.

What is HFCS?

HFCS is a very sweet derivative of corn starch.

Starch consists of chains of glucose, which is a sugar. Breaking corn starch down into individual glucose molecules forms corn syrup.

To create HFCS, manufacturers add enzymes to corn syrup that convert some of the glucose to fructose. Fructose is the type of sugar present in fruit and is very sweet. The amount of fructose in HFCS varies, but the most common varieties contain either 42% or 55%.

As with HFCS, table sugar, or sucrose, also consists of glucose and fructose.

Is HFCS safe?

Research has consistently shown links between the consumption of HFCS and obesity, metabolic dysregulation, and similar health issues.

According to a 2017 study of mice, HFCS consumption increased fasting glucose and reduced the ability of mice to clear glucose from the body. The study also found changes in dopamine signaling in the group that consumed HFCS.

Dopamine is a neurotransmitter that affects feelings of motivation and reward. Past research has linked impaired dopamine signaling to obesity.

Contrary to some previous studies, HFCS did not increase body weight. This suggests that HFCS may undermine health even if it does not cause weight gain.

A 2012 analysis of 43 countries found that rates of diabetes are 20% higher in those where HFCS is readily available.

Several other studies have linked HFCS availability to higher rates of conditions such as diabetes and heart disease. However, this research is correlational and does not mean that HFCS directly causes these conditions. In countries where HFCS is prevalent, people might prefer sweetened foods or consume larger quantities of all types of sugar.

This is why dissecting claims about whether or not HFCS is safe is difficult. Most research suggests that HFCS availability correlates with an increase in health issues. However, HFCS availability also correlates more generally with high sugar consumption.

The FDA and most other public health agencies emphasize that HFCS, as with other added sugars, can increase the risk of diabetes and other health concerns.

However, there is little evidence to suggest that HFCS is inherently more harmful than other sugars.

The problem with HFCS is its prevalence. It is present in numerous foods, including those that do not taste sweet, such as pizza and crackers.

Foods that contain HFCS

Many foods contain HFCS, so this list is by no means exhaustive.

The most common sources of this ingredient include:

·         Soda: Almost all sodas contain HFCS, often in very large quantities.

·         Sweetened juices: Some fruit juices, including those that manufacturers market to children, contain HFCS.

·         Processed desserts: Packaged sweets, including candy, prepackaged cookies, muffins, and other desserts, often include HFCS.

·         Packaged fruits: Some applesauce, cranberry sauce, dried fruit snacks, and other fruit-based snacks contain HFCS as a sweetener.

·         Crackers: Some crackers, mixed snack packages, and other cracker-like products use HFCS to increase sweetness.

·         Condiments and salad dressings: Many condiments, even salty ones such as ketchup, use HFCS as a sweetener. Check the labels of salad dressings, ketchup, barbecue sauce, and other condiments.

·         Prepackaged meals: A variety of prepackaged meals, including some pizzas, contain HFCS.

·         Granola and nutrition bars: Granola bars, protein bars, and other purportedly healthful snacks often use sweeteners to improve the taste. HFCS is one of the most popular sweeteners in these products.

·         Peanut and other nut butters: Peanut butter might seem to be a savory treat, but it is actually very sweet. Many peanut butter manufacturers add sugar, and some add HFCS. The same is true of some other nut butters, such as cashew and almond butter.

·         Some bread and wheat: Some sweetened breads and wheats, including some pastas, contain HFCS.

Source: Medical News Today

Does sugar cause inflammation in the body?

People with diets rich in refined sugar may be increasing their risk of chronic inflammation. Research suggests that when people eat and drink less sugar, inflammatory markers in their blood decrease.

A high sugar diet can have harmful effects on health, such as increasing the risk of chronic diseases, weight gain, and tooth decay. It can also result in chronic inflammation, where the body's immune system activates, resulting in damage to healthy cells.

Inflammation resulting from lifestyle factors, such as obesity, smoking, and a sedentary existence can contribute to a range of diseases. These include heart disease, diabetes, rheumatoid arthritis, and Alzheimer's.

In this article, we review the research on sugar and chronic inflammation. We also discuss ways to reduce inflammation naturally.

Sugar and inflammation

Research suggests that diet can have a significant impact on inflammation in the body — some foods increase inflammation, while others reduce it. A diet high in sugar might be a key factor contributing to chronic inflammation.

A systematic review from 2018 reported that several studies have linked consuming more dietary sugar — especially from sugary drinks — with chronic inflammation. People with higher sugar diets have more inflammatory markers in their blood, including a marker called C-reactive protein.

A 2014 study showed that people who reduced their intake of sugar sweetened drinks had lower inflammation factors in their blood. These findings support the theory that sugar consumption can cause inflammation.

Researchers have tried to determine how sugar causes inflammation. Sugar stimulates the production of free fatty acids in the liver. When the body digests these free fatty acids, the resulting compounds can trigger inflammatory processes.

Different kinds of sugar may contribute more or less to inflammation. For instance, some research has suggested that fructose may cause more inflammation than glucose. However, a systematic review found no difference in inflammation from fructose and glucose, so more research is needed.

Also, the researchers saw no differences in inflammatory factors between the groups that consumed high fructose corn syrup vs. sucrose. The sample sizes were small, and the quality of the studies was low, so more research is necessary to confirm these findings.

People may develop the following common signs and symptoms from chronic inflammation:

·         depression, anxiety, and other mood disorders

·         body pain

·         constant fatigue and insomnia

·         constipation, diarrhea, acid reflux, and other digestive issues

·         weight gain

·         frequent infections

People with chronic inflammation may have an increased risk of diabetes, depression, and dementia.

Chronic inflammation in older adults may also have links with a higher risk of death. Doctors are working on how to reduce chronic inflammation.

What other foods cause inflammation?

Along with sugar, other foods can also increase inflammation in the body.

Researchers suggest that diets high in saturated and trans fats can lead to a higher risk of chronic inflammation.

According to the Arthritis Foundation, foods that cause inflammation include:

·         sugary foods, including desserts, pastries, chocolate, and sodas

·         saturated fats, such as in red meat, full fat dairy products, and many rich desserts

·         trans fats, including in fast food, fried foods, cookies, and donuts

·         excess omega-6 fatty acids that are in corn oil, sunflower oil, and vegetable oil

·         refined carbohydrates, including some breads, white rice, and white potatoes

·         alcohol

·         MSG in prepared Asian foods, soy sauce, and many prepared soups and deli meats

Having diabetes, being overweight, having obesity, and eating high levels of saturated fats, trans fats, and refined sugar are all risk factors for chronic inflammation.

How else does sugar affect the body?

Sugar has many long term effects on the body, including increasing the risks of chronic inflammation, obesity, diabetes, and tooth decay.

Sucrose and fructose can lead to plaque formation on a person's teeth, decay, and cavities. Bacteria that cause cavities use sugar as food. Diets rich in sugars allow the bacteria in the mouth to grow and erode tooth enamel.

Drinking sugar sweetened drinks can add a lot of calories to the diet but do not make the person feel full. This short term increase in calories can lead to long term weight gain. Instead, calories from solid foods make people feel fuller and reduce overeating.

Natural ways to reduce inflammation

Studies have shown that eating less sugar can reduce inflammation, so people should aim to limit their sugar intake. The World Health Organization (WHO) strongly recommend a maximum sugar intake of less than 10% of daily energy intake.

Eating only 5% of daily calories from sugar may have added health benefits, the WHO say. For someone eating 2,000 calories per day, the maximum from sugar would be 100 to 200.

Ways to reduce inflammation in the body include:

·         Getting enough sleep. Improving sleep hygiene and getting better sleep may decrease the risk of developing chronic inflammation.

·         Quitting smoking. Smoking is a risk factor for many chronic diseases, including chronic inflammation.

·         Following an anti-inflammatory diet. Read about foods that reduce inflammation here.

·         Maintaining a healthful weight. Obesity is another risk factor for chronic inflammation. Excess fat tissue may increase inflammatory factors. The most effective strategy for reducing chronic inflammation is weight loss.

·         Trying supplements. Read about supplements that could help with inflammation here.

Sex hormones, such as estrogen and testosterone, can slow down the production of inflammatory factors. For some people, testing and correcting hormonal imbalances could reduce chronic inflammation.

Source: Medical News Today