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The Surprising Link Between These Foods and Depression, Anxiety and Other Mental Health Issues

AHA Publisher — Mon, 18 Jul 2022 07:00:49 +0000

Lorie Johnson via CBN News – Macaroni and cheese, hot fudge sundaes, and other comfort foods have become our go-to fixes during the pandemic to help brighten our days and soothe a lonely night. Unfortunately, what’s in these guilty pleasures can make blue moods and other mental health problems worse, not better, as researchers continue to discover a link between what we eat and how we feel. Mental Health Problems on the Rise The number of Americans seeking help for depression and anxiety skyrocketed 93 percent in 2020 compared to 2019. While some of that can be blamed on the COVID-19 impact, research shows mental illness has steadily increased for years. In fact, 40 million Americans deal with some mental health concern. That’s more than the populations of New York and Florida combined. These disorders make the list of the most common causes of death and disability. Suicide scores as a leading cause of death no matter the age group. Harvard Psychiatrist Uma Naidoo told CBN News, “We need to understand that the silent pandemic going on is one around mental illness – people feeling more depressed, bluer, not sleeping well, feeling extremely stressed and traumatized by everything that’s going on,” she said. It’s the Food Meanwhile, three out of four Americans are either overweight or obese – the highest level ever. As it turns out, there’s a link between the skyrocketing weight gain and the sharp increase in mental health problems, according to Naidoo and a growing number of mental health experts. The same foods that trigger weight gain can also lead to depression, anxiety, and other mental health issues. Dr. Naidoo founded and directs the first hospital-based Nutritional Psychiatry Service in the United States. She is the Director of Nutritional and Lifestyle Psychiatry at Massachusetts General Hospital while serving on the faculty at Harvard Medical School. She is the author of the book, This is Your Brain on Food: An Indispensable Guide to the Surprising Foods that Fight Depression, Anxiety, PTSD, OCD, ADHD, and More. “The foods that we call comfort foods are actually discomforting for our brain,” she said. As a result, Dr. Naidoo is one of a growing number of psychiatrists and other mental health professionals using healthy foods to treat their patients. “Not that a person shouldn’t see their doctor and take medication if they need it,” she explained, “But we also can start today at the end of our fork by making healthier choices in how we eat.” The Gut-Brain Axis Dr. Naidoo says a healthy brain begins with a healthy gut. “Essentially the gut and brain,” she explained. “Even though they are in different parts of the body, they actually arise from the same cells in the embryo and they divide up and turn into these two organs, and then they remain connected throughout life.” That key connection, the gut-brain axis, is a two-way superhighway sending constant chemical messaging back and forth via the vagus nerve. The chemicals, for better or worse, are determined by the type of bacteria, good or bad, found in the gut. “When we’re feeding those microbes lots of sugary treats, lots of refined sugars, lots of soda, what unfortunately happens is the bad microbes get fed, and when they get fed sugary foods, they overcome the good microbes,” Dr. Naidoo said. Sugar Bad, Vegetables Good Several studies including MRI imaging that shows excessive sugar consumption makes depression and anxiety worse. Dr. Naidoo says processed foods are loaded with sugar, even those that don’t seem sweet. “Unfortunately things like French fries from fast-food restaurants are actually made with added sugar,” she said. “We don’t taste that, but they’re made to be hyper-palatable. So just be aware of hidden sugars.” Believe it or not, many fake sugars are just as bad for the gut or in some cases worse than real sugar. “Several of the artificial sweeteners, unfortunately, can drive anxiety, worsen depression and disrupt those gut microbes,” she said. Dr. Naidoo recommends adding colorful vegetables, like leafy greens to your menu, which contain folate. “Folate, when there’s a low level in the brain, actually can lead to depression,” she said. She advises her patients to load up on antioxidant-rich foods like blueberries and green tea. “We are combating oxidative stress,” she explained, “Which is really good, and much better for our mental well-being.” She tells her psychiatric patients to eat plenty of healthy fats like olive oil, avocados, and things like salmon and walnuts which contain high levels of Omega-3 fats. Not Just Depression and Anxiety Dr. Naidoo believes in addition to relieving depression and anxiety, that this approach can also have a positive impact on Post Traumatic Stress Disorder (PTSD), Obsessive-Compulsive Disorder (OCD), Attention Deficit Hyperactivity Disorder (ADHD), Schizophrenia, Bi-Polar Disorder and other mental health challenges. “It doesn’t exclude the use of medications when needed,” she explained, “but it provides individuals with additional tools in their tool kit to really uplift their mental health.” An added benefit is that a healthy diet can also increase a medication’s effectiveness. In her book, This is Your Brain on Food: An Indispensable Guide to the Surprising Foods that Fight Depression, Anxiety, PTSD, OCD, ADHD, and More, Dr. Naidoo lists specific foods that alleviate certain mental health problems. She also provides dozens of recipes that address specific mental health challenges. HERE ARE THREE OF THOSE RECIPES AS FEATURED ON THE 700 CLUB: Hearty Vegetable Soup – Fights Depression This soup has peas for magnesium, broccoli for iron, and sweet potatoes for vitamin A. It is low in saturated fat and high in fiber and antioxidants. Servings: 4 Prep Time: 15 minutes Cooking Time: 30 minutes Ingredients 2 Tablespoons olive oil 1 leek, sliced 1 clove garlic, finely chopped 1 cup fresh or frozen peas 2 cups fresh or frozen broccoli florets 1 sweet potato, unpeeled, cut into 1/2-inch pieces 1 Tablespoon kosher salt, plus more if needed 1 teaspoon black pepper, plus more if needed 1/2 teaspoon dried thyme 1/2 teaspoon dried parsley 4-6 cups hot vegetable stock or filtered water Fresh parsley, chopped (optional) Directions Heat the oil in a cast-iron Dutch oven on medium heat. Add the leek and garlic and sauté for 3-5 minutes, until the leek is soft and almost translucent. Add the peas, broccoli florets, sweet potato, salt, pepper, thyme, and dried parsley and allow to cook, stirring the mixture once or twice for 3-5 minutes. Once the vegetables appear partly cooked, add the vegetable stock. Partially cover, and allow the soup to simmer on medium for about 20 minutes. Season to taste with additional salt and pepper if desired, and garnish with fresh parsley, if desired. Mushroom and Spinach Frittata – Fights Anxiety (gluten-free, dairy-free) This easy-to-make frittata has mushrooms for a vitamin D boost and spinach for magnesium. You could save pieces for lunch for the next 2 days or save for up to 1 month in the freezer. Servings: 6 Prep Time: 10 minutes Cooking Time: 18 minutes Ingredients 5 whole eggs 1 cup almond milk 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1 1/2 teaspoons dried parsley 1 Tablespoon olive oil 1 cup spinach (fresh or frozen and thawed) 1 cup mushrooms, chopped Directions Preheat the oven to 300 degrees. Line a 9-inch round casserole dish with parchment paper. In a medium bowl whisk the eggs with the milk, salt, pepper and parsley and set aside. Heat the oil in a medium cast-iron pan over medium heat. If using frozen spinach, wrap in cheesecloth (or a clean dish towel or paper towel) and squeeze to remove the excess water. Sauté the spinach and mushrooms in the oil until the mushrooms are lightly brown, about 3 minutes. Allow to cool. Place the cooled mushroom-spinach mixture in the casserole dish. Pour the egg mixture over the vegetables, cover with foil and bake until the eggs are just set, 15-18 minutes. Ovens vary, so make sure the eggs are set before removing the frittata from the oven. Cut into 6 even pieces and serve. Chia Pudding Topped with Nuts and Berries – Fights Trauma (vegetarian, gluten-free, dairy-free) Chia pudding is a great way to start the day and doesn’t require any early-morning prep. Since it has to set in the fridge overnight, you can prepare it the night before and then eat on the go. Servings: 2 Prep Time: 10 minutes Ingredients 1/2 cup organic canned light coconut milk 1/2 teaspoon honey 1/2 teaspoon vanilla extract 1/4 teaspoon ground cinnamon 2 Tablespoons chia seeds Raspberries, blueberries, walnuts or other fruit Directions Pour the coconut milk into a mason jar and stir in the honey, vanilla, and cinnamon. Sprinkle the chia seeds on top. Screw the lid of the mason jar on and shake well so that the seeds mix with the milk. Chill overnight in the fridge. Serve topped with nuts and berries. To read the original article click here.

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WARNING: Gene-Edited Meat Products Coming to Supermarkets Near You

AHA Publisher — Wed, 30 Mar 2022 07:00:00 +0000

Karen Sanders via NaturalHealth365 – Sure, we know that most conventionally produced meat isn’t the healthiest food. For instance, numerous studies linked the consumption of meat – loaded with toxic chemicals and synthetic antibiotics – to cancer and heart disease. Even “leaner” meats seem to be healthy only when eaten in moderation, because of the toxicity already mentioned. Moreover, the meat industry is pretty rough on the planet, contributing to ozone depletion, antibiotic resistance, and animal cruelty. Supposedly to fix some of those issues, innovators have pushed gene-edited burgers for years now. Recently, the U.S. Food and Drug Administration (FDA) has heard their requests and has just approved the first gene-edited cattle. Gene-Edited Meat: Is it a Good Thing? These cows have shorter, slicker coats. The thinking? Those coats will help them withstand heat better. That will lead to less stress and higher meat production – but is that a good thing? Like the fake meat revolution, gene-edited meat products aren’t necessarily a beneficial replacement for the natural version. On the contrary, the processed substitution strips out vital nutrients that help you successfully digest foods that were meant to be eaten whole. What else? They’re often grown in conditions that harm the environment, such as those that use pesticides. In addition, they lack the synergistic health qualities that natural, heritage, whole foods bring to the table. If that’s not enough, nothing is saying gene-edited cattle will be grown in more human conditions once their DNA is tweaked. The very point of the modification seems to be packing cows “comfortably” into close quarters. Synthetic Foods: Not All They’re Cracked Up to Be The new green light has also missed several critical steps in a safe approval process. These include: Streamlining the approval process and skipping normal review factors Failing to conduct long-term safety and toxicity studies Not adequately safeguarding our genetic stock for the future Gene-Editing Leads to Unintentional Consequences This decision also ignores information showing that changing DNA in one area is not necessarily contained to that area. Instead, it may lead to long-term changes in cattle DNA. Brazil, for instance, was working toward herds of genetically dehorned cows. They used the same CRISPR (Clustered Regularly Interspaced Short Palindromic Repeats) technology approved by the FDA to adjust their cows’ genes. Then they discovered unintended DNA errors cropping up. Also, as COVID-19 has shown us, when one organism’s DNA changes, it can significantly impact another organism – i.e., human health. We can’t afford simply to ignore this. Here Is a Better Way to Meat Like meat? Want to have less of an impact on the environment? There’s a better way. For one thing, study after study conducted by luminaries such as the Rodale Institute has shown that organic food can feed the world. The argument that we need conventional and genetically engineered foods to address the planet’s food crisis is overblown, if not outright false. For another, there is plenty of environment-friendly meat to be had. We don’t need to purchase meat loaded with toxins, pathogens, parasites, and antibiotics. We can say no to Big Meat by refusing to buy fast food and avoiding synthetic and/or conventional meats at the grocery store and deli. Instead, patronize Earth-friendly, human, regenerative farms – which offer 100% grass fed beef products, from locally sourced smaller farms. These raise meat healthy for humans, honor our genetic heritage, protect breeding stock for the future, and tread lightly on the planet. It’s not too late to vote with our dollars. So say yes to better beef today. Sources for this article include: ChildrensHealthDefense.org Wired.com RodaleInstitute.org To read the original article click here.

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Fast Food DISASTER: Industrial Chemicals Found Inside Many Samples, NEW Study

AHA Publisher — Mon, 15 Nov 2021 08:00:54 +0000

Stephanie Woods via NaturalHealth365 – If you love fast food like nearly 37% of the United States population who eat it a day, you may be consuming industrial chemicals. That is exactly what a study published by George Washington University recently found. The study examined the top fast food chains in the country by purchasing 64 fast food items from establishments in the San Antonio, Texas area, including Chipotle, McDonald’s, Domino’s, Burger King, Taco Bell, and Pizza Hut. Upon testing their samples, the researchers found small amounts of harmful chemicals called phthalates in most food samples. Phthalates, Anyone? Toxic Plasticizer Is Found in a Host of Products, Even in Your Fast Food Phthalates are a group of chemicals that are commonly referred to as plasticizers. They are commonly used to make plastics soft or more durable. Some are used to dissolve certain materials. These chemicals can be found in all sorts of products, including: Lubricating oil Plastic packaging Hair spray Vinyl flooring Medical tubing Shampoo Garden hoses Soap It is not uncommon for humans to come in contact with phthalates by touching products that contain the chemicals or by eating or drinking foods that have been in contact with other products, such as packaging, which contains phthalates. Particles of the chemicals can also be breathed into the body. Sadly, in fast foods, they are being consumed by millions of people – every day. How do Phthalates Affect Human Health? There are some concerning health issues that are linked to phthalates in humans. Some types have caused problems with the reproductive system in humans and animals. There is not enough research to determine how low levels of phthalate exposure affect humans, but some conditions are believed to be linked to it. These chemicals have also been linked to learning disorders and behavioral and attention disorders during childhood. They have also been found to disrupt the endocrine system and are linked to other health problems, including cancer and autoimmune disorders. Shocking Findings Indicate Industrial Chemicals in Over 80 Percent of Food Samples Some of the foods contained higher levels than others, and certain chemicals were more prevalent than others. But, overall, the breakdown was eye-opening: DnBP (DI-n-Butyl Phthalate) was found in 81% of the samples, and DEHP Di(2-ethylhexyl)phthalate was found in 70% of the samples. These are linked to reproductive and fertility problems in humans and an increased risk of behavioral, attention, and learning disorders during childhood. DEHT (Di-2-ethylhexyl-terephtalate) was found in 86% of the samples. There is no solid research yet to determine just how it affects human health. Fast food meats like chicken burritos and cheeseburgers had the highest levels of phthalates and the highest DEHT levels. In addition, the gloves that were used for food handling at the restaurants also contained DEHT. Of all the foods tested, cheese pizza had the lowest levels of the majority of the chemicals. Reality Check: Government Agencies Fail to Protect the Public from Dangerous Chemicals in the Food Supply At this time, the U.S. Food and Drug Administration (FDA) does not have any legal thresholds that limit how much phthalates can be in our food. The Environmental Protection Agency (EPA) does have certain guidelines in place regarding thresholds for phthalate levels but what was found in the samples fell below that mark. The FDA has agreed to review the study and consider it a portion of the body of scientific evidence. The chemicalshave been banned from certain products, including toys, but are still used to make industrial tubing, rubber gloves, and conveyor belts – all used in factories that produce or process foods for fast food companies. They are also found in the packaging of those products and the foods. So What Can You Do to Protect Your Family Against These Harmful Chemicals? The best thing you can do is eat as fresh (and organic) as possible. This would include buying local when possible and preparing your food at home. Never underestimate the value of shopping at your local farmers market and eating unprocessed, locally-grown (organic) food. It’s the best! If you’re looking to “indulge” a bit: you can prepare your own ‘fast foods’ like pizza (made from glyphosate-free flour and organic ingredients) or 100% grass fed beef burgers ahead of time, freeze them, and cook them whenever you’re ready. This would be one way to accomplish the time-saving convenience of fast food without the dangers associated with conventional fast food meals. After all, who really wants industrial chemicals with every meal? Sources for this article include: News.Yahoo.com MediaRelations.GWU.edu PublicHealth.GWU.edu CDC.gov To read the original article click here.

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NEW Study Reveals Shocking Connection Between Fast Food and Mental Distress

AHA Publisher — Wed, 05 May 2021 07:00:56 +0000

Damon Hines via NaturalHealth365 – Today’s food contains non-food ingredients that your grandmother and great-grandmother wouldn’t have recognized as food. In fact, according to journalist and food writer Mark Bittman in his new book Animal, Vegetable, Junk, close to 50% of the food that’s available today is in the form of ultra-processed junk food. While there’s a well-established relationship between diet and physical health, the associations between diet and mental health remain largely a gray area – within the “conventional” world, and it’s one that’s being increasingly looked at by scientists and researchers. Cheap food has a terrible impact on public health. According to Bittman, as more countries switch from a traditional diet to a more American diet, rates of chronic disease go up. In a new study published in the journal Nutrients, researchers at Binghamton and Stony Brook University insist there is also growing evidence that dietary factors affect mental health. Key findings of the study include the associations that mental distress has with caffeine and fast food consumption. Obesity and Chronic Diseases Are Only the Tip of the Iceberg: Research Shows Fast Foods Cause Even MORE Harm The more fast food is consumed, the greater the risk of anxiety and depression. It’s a dietary thesis that’s backed up by numerous observational studies. For example, a 2019 study looking at adults over the age of 50 found a link between higher levels of anxiety and diets high in (toxic) saturated fat and added sugars. A separate study in 2019 found that fast food was a factor in rising teen depression. “The consumption of foods high in sodium and low in potassium may contribute to depression through multiple mechanisms, including direct effects on neurotransmitters and neural function,” the researchers concluded in the study published in Physiological Reports. Meanwhile, according to research published in Public Health Nutrition and prepared by the University of Las Palmas de Gran Canaria and the University of Navarra, in Spain, fast food can increase the risk of falling into depression by up to 51%. Finally, a multi-country analysis of 41 studies found that foods containing a lot of contaminated fat or sugar, or were processed, lead to “systemic inflammation,” which can lead directly to depression. The bottom line: there’s nothing happy about those “Happy Meals.” Processed Foods Are a Trap. Here Is Why Creating Healthy Eating Habits Pays Dividends In the emerging field of Nutritional Psychiatry, researchers are asking one question: Does diet help prevent mental health conditions? Yes, it does. But part of the problem is that ultra-processed foods are cheap, fast, and widely available. Therefore it’s easy for consumers to fall into a poor dietary pattern, one that may not only lead to chronic disease and obesity but increased anxiety and depression. What can you do? Eat a healthy diet characterized by high intakes of organic fruit, vegetables, whole grains, olive oil, fish, low-fat dairy, and antioxidants. Don’t just steer clear of fast food but also avoid “fast groceries” – that 90% of the middle part of the supermarket where processed, high-calorie junk food thrives, conveniently packaged and engineered to be craveable, even though your grandmother and great-grandmother wouldn’t recognize those non-food products as food. Sources for this article include: Medicalnewstoday.com Medicalnewstoday.com Theguardian.com To read the original article click here. For more articles from NaturalHealth365 click here.

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Phosphate ALERT: Why Heart Damage Is Triggered By Fast Food Choices

AHA Publisher — Thu, 31 Dec 2020 08:00:39 +0000

Karen Sanders via NaturalHealth365 – Published research reveals how phosphate additives have been linked to higher blood pressure and heart disease. Phosphates, also called phosphorous additives, are customarily added to processed meats, processed cheeses and various types of soda to increase shelf life and intensify flavors. They also appear at high levels in fast food. In a study published in EMBO Molecular Medicine, researchers found that large quantities of added phosphates cause the body to produce a hormone known as fibroblast growth factor 23, or FGF23 – responsible for controlling the excretion of phosphate through the kidneys. When phosphate levels are too high, FGF23 levels go up as well, in an effort to excrete the excess phosphate. If even more phosphate additives are ingested, the effect is akin to that of throwing fat on the fire: levels of both phosphate and FGF23 increase even more – a vicious cycle that can lead to serious health problems, including damaging effects on the cardiovascular system. WARNING for Fast Food Lovers: Phosphates Diminish Our Ability to Balance Vital Minerals FGF23 also controls the excretion of sodium through the kidneys. When phosphate levels are too high, this process is impaired, and blood pressure can spike as a result, putting strain on the heart. High phosphate levels present a particular threat to people with kidney disease, as they often have high blood pressure and elevated levels of phosphates and FGF23 to begin with. In fact, so important are FGF23 levels in kidney patients that researchers say they can serve as an indication of life expectancy. As if adversely affecting blood pressure, FGF23 and sodium levels weren’t damaging enough, high phosphate levels also cause an increased uptake of calcium, which can lead to ventricular calcification. Research teams in earlier phosphate studies warned that even healthy young men are at risk of coronary calcifications if high phosphate levels are present. Don’t Phosphates Occur Naturally in Food and the Body? Yes, to both. Our bodies need a certain amount of phosphorous to maintain the health of teeth and bones, and many foods – including dairy foods, beans, grains and nuts – contain this mineral naturally. However, researchers tell us that naturally-occurring, organic phosphates pose no health threat, as they are broken down entirely differently by the body, with only 40 to 60 percent being reabsorbed. Commercially added – or “free” – phosphates, on the other hand, have a reabsorption rate of almost 100 percent. (not good!) Although this study explored the link between phosphate levels, FGF23 and coronary disease, it is by no means the only study to point out the dangers of phosphates. In fact, credible scientists and researchers worldwide have been trying to warn us for years. German researchers sounded an emphatic alarm in 2012 with a landmark article in Duetsches Arzteblatt. The team stated that excessive phosphate consumption causes higher mortality rates in patients with kidney disease, increases risk of heart disease in otherwise healthy people, damages blood vessels and induces the aging process. They urgently called for labeling to identify phosphate additives, as well as the need for alerting both physicians and the general public to the dangers of phosphates. In 2011, researchers in the UK showed a link between a high phosphate diet and atherosclerosis, noting that high phosphate consumption causes increased cholesterol deposits and subsequent narrowing of the arteries. The scientists called for reducing phosphate in the diet, and suggested the possible development of binding agents that could stop phosphate from being absorbed. In a study published in 2010 in The FASEB Journal, one of the world’s most cited biology publications, phosphates were found to be toxic to mice, drastically reducing their lifespans. Remarking that phosphates caused accelerated signs of aging and worsened age-related diseases, the research team called for the public to avoid phosphate toxicity by eating less phosphate-laden foods. Low Income Groups Are Disproportionately Affected As earlier as 2010, one study showed that high levels of these toxic additives are more than twice as common in low-income groups as in higher-income groups. Due to limited food choices and access, low-income groups consume a disproportionate amount of the country’s fast food; as a result, they experience higher serum levels of phosphate, along with more kidney disease. How Can I Avoid Phosphate Additives? To keep ingestion of free phosphates to a minimum, you should avoid or sharply reduce your consumption of fast food, baked goods, processed meats – such as sausage and ham – and processed cheeses. Choose food that is fresh, organic and additive-free whenever possible. Phosphates added to food are often added in the form of polyphosphates, which means you may see them listed as potassium (or calcium) phosphate and triphosphate. Be wary of buying “enhanced” fresh meat or poultry … because these foods are sometimes injected with polyphosphates – a fact not always indicated on the label. In a 2009 study, products labeled as “enhanced” had an average phosphate concentration that was between 28 and 100 percent higher than that of additive-free foods. Simply put, with an abundance of research documenting the dangers of phosphates, it’s time to give these harmful substances the gate. Chances are – we’ll live a lot longer and better. Sources for this article include: Sciencedaily.com, Sciencedaily.com, Sciencedaily.com, NIH.gov, Sciencedaily.com To read the original article click here. For more articles from NaturalHealth365 click here.

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Diet and Folic Acid Can Influence Pregnancy Outcomes

AHA Publisher — Wed, 09 Dec 2020 08:00:48 +0000

Flinders University via News-Medical Net – Healthy dietary choices are not only important for expectant mothers during the early months of pregnancy but equally important in the months prior to conception. Fast food consumption prior to pregnancy was found to be a risk factor for gestational diabetes, while low consumption of green leafy vegetables and fruit was found to increase the risk for several pregnancy complications including gestational diabetes, spontaneous pre-term birth and having a small for gestational age baby. Researchers at Flinders University’s College of Medicine and Public Health have studied genetic and lifestyle factors that could affect pregnancy health and outcome. The study, led by a world-renowned placental biologist and pregnancy expert Professor Claire Roberts, involved 3196 women with a first-time pregnancy, recruited into the SCOPE Study in Adelaide and Auckland between 2005 and 2008. Professor Roberts’ team found that both maternal and paternal genes involved in folate and folic acid metabolism influenced pregnancy outcomes, including preeclampsia, gestational hypertension and spontaneous pre-term birth. While there is not much that can be done with the genetic hand women are dealt, there are modifiable lifestyle factors, such as diet, that women can have control over when it comes to their pregnancy. We know from our previous research that mothers with folate deficiency are more likely to have a number of pregnancy complications, and this study supports the benefits of increasing folate levels via green vegetable consumption to support pregnancy health.” Claire Roberts, Professor, Flinders University Women who are planning to conceive are recommended to take folic acid supplementation at least one month before conception and during the first few months of pregnancy to minimize the potential for folate deficiency and reduce the risk of having a baby with a neural tube defect. The article, “Maternal folate, one carbon metabolism and pregnancy outcomes,” (2020) by Jankovic-Karasoulos T, Furness DL, Leemaqz SY, Dekker GA, Grzeskowiak LE, Grieger JA, Andraweera PH, McCullough D, McAninch DC, McCowan LM, Bianco-Miotto T and Roberts CT has been published in Maternal and Child Nutrition. https://doi.org/10.1111/mcn.13064. However, in this study, conducted before the introduction of folic acid fortification mandate in Australia, women who developed gestational hypertension and gestational diabetes mellitushad higher serum folate levels at 15 weeks’ gestation compared to women who had an uncomplicated pregnancy. Researchers say further studies are needed to assess the relevance of the association between maternal circulating folate levels and gestational hypertension and potentially gestational diabetes, particularly in light of the mandatory folic acid fortification program. Interestingly, this has coincided with a steep rise in the incidence of gestational diabetes in Australia. In South Australia, gestational diabetes was at 5.5% in 2009 but by 2017 it had risen to 14%. The Australian government’s 2009 decision to implement mandatory folic acid fortification of flour for commercial bread-making and pastries has resulted in increased folic acid consumption by the general Australian public. As a result, pregnant Australian women are now consuming higher levels of folic acid through a combination of fortified diets and micronutrient supplementation. Due to this shift, Professor Roberts’ Pregnancy Health and Beyond research team is now studying the effects of too much folic acid can have during pregnancy and is trying to determine what effects this will have on not only pregnancy health, but also the health of the mother and her baby later in life. From our current research, we know that both serum and red blood cell folate levels in pregnant women recruited in Adelaide within the past few years are up to 4 times higher than those measured in women from this study. Because few women are now folate deficient during early pregnancy, we may need to re-focus on understanding the effects of folate excess.” Dr Tanja Jankovic-Karasoulos, Study researcher To read the original article click here.

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