Tag Archives: vitamin a

Vitamin A deficiency may be linked to the treatment of Chronic Hepatitis C

FoodFacts.com and FoodFacts TRI Nutritionals came across some important information today regarding a link between Vitamin A deficiency and how it affects the treatment of Chronic Hepatitis C.

Researchers from a variety of different centers have conducted a study that suggests that those patients with Chronic Hepatitis C who also do not have high enough levels of Vitamin A are non-responsive to the treatments available for the disease.

Researchers focused on 199 patients with Chronic Hepatitis C. Prior to their treatment with antiviral therapy, the researchers compared the levels of Vitamin A and Vitamin D in these patients.

The Vitamin A levels were significantly lower for these HCV (Chronic Hepatitis C) patients than what is considered the norm. 42.2% of the patients exhibited extremely low levels of the vitamin. And 19.6% were considered to be severely deficient. 9% of the patients had severe deficiencies of both Vitamin A and Vitamin D.

The accepted treatment for HCV is antiviral therapy. The patients with severe Vitamin A deficiency were more likely to be non-responsive to treatment. 36% of patients with the deficiency did not respond as compared to 18.2% of those without the same level of deficiency.

In addition to these findings, a second set of findings illustrated that those patients with severely low levels of both Vitamin A and Vitamin D were at a higher risk of being non-responsive to the traditional therapy for their disease.

These vitamin deficiencies are considered to be strongly related to the ineffectiveness of antiviral therapy and suggest that Vitamin A levels can influence a patient’s outcome for Chronic Hepatitis C. Further research is planned to verify how supplementation of Vitamin A can restore the effectiveness of treatment in these patients.

FoodFacts.com understands the benefits of vitamin supplementation for its benefits to our general health, but we’re especially happy to see science stepping in and taking those benefits one step further. Certainly, if our vitamin intake can be directly associated to how we may respond to treatment for serious disease, we’re all one step closer to more effective treatments for our population. We’d like to make sure everyone in our community remains conscious of the benefits of vitamins and supplements and want to encourage everyone to be aware of their own consumption of both the foods and supplements that will assure them of their own good health. You might want to check out this product from FoodFacts TRI Nutritionals that can help you maintain the proper levels of both Vitamins A and D. http://www.foodfactstri.com/vitamin-a-10000-iu-vitamin-d-400-iu-100-count  — they are well formulated from high quality ingredients and contain no sugar, salt, dairy, yeast, wheat, gluten, corn, preservatives, artificial colors or flavors.

Whatever vitamin supplements you choose, FoodFacts.com wants to encourage our community to incorporate this important information into your dietary choices.

http://www.healio.com/hepatology/chronic-hepatitis/news/online/%7B96429919-42C5-489C-9BB5-C5A2E4774093%7D/Chronic-HCV-linked-to-vitamin-A-deficiency-nonresponse-to-antiviral-therapy

The Food Facts Summer Fruit Series: Here’s why watermelon should be on your table this summer

Watermelon is one of those special summer fruits. It’s refreshing, tasty and almost everyone loves it, even picky kids! But Food Facts wants to dig a little deeper into this beautiful red fruit that is at home on our picnic blankets, beach blankets, patio tables and our air-conditioned kitchens during the summer months.

Many people mistakenly believe that there really isn’t much to the watermelon. And that’s really a powerful misconception. Let’s take a look:

Watermelon is packed with vitamin C. One serving can provide up to 39% of your recommended daily allotment. And let’s not forget about the Vitamin A content of that same wedge, providing up to 33% in the serving. Vitamin A is supportive of our vision and help with heart function.

Lycopene is a powerful antioxidant that neutralizes free radicals in the body. Watermelon contains a tremendous amount of lycopene, this makes it a valuable food that helps prevent some types of caner, especially skin, cervical, breast and prostate cancer. In addition and can help improve short and long term memory and protect against heart disorders. Watermelon contains the highest concentration of lycopene of any fresh fruits or vegetables.

Additionally, this special summer fruit is high in electrolytes, sodium and potassium which we need to replace in our bodies during these months as they are lost through our perspiration.

Watermelon is a good source of thiamin and magnesium as well as the B vitamins we need to produce energy.
Food Facts is more than enthusiastic about watermelon. This sweet and juicy treat reminds us that nature really does know best and has given us what’s best for our health.

If you’re looking for interesting ways to incorporate watermelon into your meals, you might try a tomato and watermelon salad. Just make a tomato salad with red onion and add chunks of watermelon over a small bed of romaine lettuce. Add a bit of a simple vinaigrette and enjoy. You won’t be disappointed.

Food Facts will bring you more important information on the nutritional value of summer fruits in the coming days. Meanwhile, enjoy watermelon every chance you can!

6 Foods That Weaken Bones

Foodfacts.com looks into 6 foods that can cause your bones to weaken. To build and maintain h5 bones, eating the right foods makes all the difference. By the same token, certain foods can actually sap bone strength by leaching minerals right out of the bone, or they block the bone’s ability to regrow. Surprisingly, some of these are foods we eat lots of every day. Here, the six biggest bone-sappers:

1. Soft drinks

Soft drinks pose a double-whammy danger to bones. The fizziness in carbonated drinks often comes from phosphoric acid, which ups the rate at which calcium is excreted in the urine. Meanwhile, of course, soft drinks fill you up and satisfy your thirst without providing any of the nutrients you might get from milk or juice.soda

What to do:
When you’re tempted to reach for a cola, instead substitute milk, calcium- and vitamin D-fortified orange juice, or a fruit smoothie made with yogurt. Or just drink water when you’re thirsty, and eat a diet high in bone-building nutrients.

2. Salt

Salt saps calcium from the bones, weakening them over time. For every 2,300 milligrams of sodium you take in, you lose about 40 milligrams of calcium, dietitians say. One study compared postmenopausal women who ate a high-salt diet with those who didn’t, and the ones who ate a lot of salt lost more bone minerals. Our American diet is unusually salt-heavy; many of us ingest double the 2,300 milligrams of salt we should get in a day, according to the 2005 federal dietary guidelines.

What to do:
The quickest, most efficient way to cut salt intake is to avoid processed foods. Research shows that most Americans get 75 percent of their sodium not from table salt but from processed food. Key foods to avoid include processed and deli meats, frozen meals, canned soup, pizza, fast food such as burgers and fries, and canned vegetables.

3. Caffeine

coffee2The numbers for caffeine aren’t as bad as for salt, but caffeine’s action is similar, leaching calcium from bones. For every 100 milligrams of caffeine (the amount in a small to medium-sized cup of coffee), you lose 6 milligrams of calcium. That’s not a lot, but it can become a problem if you tend to substitute caffeine-containing drinks like iced tea and coffee for beverages that are healthy for bones, like milk and fortified juice.

What to do:
Limit yourself to one or two cups of coffee in the morning, then switch to other drinks that don’t have caffeine’s bone-sapping action. Adding milk to your coffee helps to offset the problem, of course.

4. Vitamin A

In the case of vitamin A, recent research is proving that you really can get too much of a good thing. Found in eggs, full-fat dairy products, liver, and vitamin-fortified foods, vitamin A is important for vision and the immune system. But the American diet is naturally high in vitamin A, and most multivitamins also contain vitamin A. So it’s possible to get much more than the recommended allotment of 5,000 IUs (international units) a day — which many experts think is too high anyway.

Postmenopausal women, in particular, seem to be susceptible to vitamin A overload. Studies show that women whose intake was higher than 5,000 IUs had more than double the fracture rate of women whose intake was less than 1,600 IUs a day.

What to do:
Switch to low-fat or nonfat dairy products only, and eat egg whites rather than whole eggs (all the vitamin A is in the yolk). Also check your multivitamin, and if it’s high in vitamin A, consider switching to one that isn’t.

5. Alcohol

Think of alcohol as a calcium-blocker; it prevents the bone-building minerals you eat from being absorbed. And heavy drinking disrupts the bone remodeling process by preventing osteoblasts, the bone-building cells, from doing their job. So not only do bones become weaker, but when you do suffer a fracture, alcohol can interfere with healing.

What to do:
Limit your drinking to one drink a day, whether it’s wine, beer, or hard alcohol.

6. Hydrogenated oils

For a number of years now, we’ve known from studies that the process of hydrogenation, which turns liquid vegetable oil into the solid oils used in commercial baking, destroys the vitamin K naturally found in the oils. Vitamin K is essential for h5 bones, and vegetable oils such as canola and olive oil are the second-best dietary source of this key nutrient, after green leafy vegetables. However, the amounts of vitamin K we’re talking about are tiny here — one tablespoon of canola oil has 20 micrograms of K, and one tablespoon of olive oil has 6 micrograms, as compared with 120 micrograms in a serving of spinach.

What to do:
If you’re eating your greens, you don’t need to worry about this too much. If you’re a big lover of baked goods like muffins and cookies, bake at home using canola oil when possible, and read labels to avoid hydrogenated oils (which many manufacturers of processed foods have eliminated in recent years).

Information provided by Yahoo health.