The reference range for uric acid is 4.0 – 8 mg/dL for men, and 2.5 – 7 mg/dL for women. Are these values optimal for health? To answer that question, let’s have a look at how circulating levels of uric acid change during aging, and their association with risk of […]
Diet and Mortality
Blood urea nitrogen (BUN) is one of the 19 variables found on the biological age calculator, aging.ai. It measures the amount of nitrogen, as contained in urea (i.e., blood urea nitrogen, BUN) in your blood. The reference range for BUN is 5 – 20 mg/dL, but within that range, what’s […]
Following five lifestyle-related factors is associated with a gain in average life expectancy (Li et al. 2018). What are these factors? Not smoking, having a BMI between 18.5 to 24.9 kg/m2, engaging in more than 30 minutes of moderate to vigorous physical activity (at a minimum, walking ~3 miles per hour; 30 […]
How much Vitamin C (ascorbic acid) is optimal for health? To answer this question, I’ll examine the association between circulating levels of Vitamin C with all-cause mortality risk. Then, which dietary Vitamin C intake corresponds to optimal plasma levels? Let’s have a look! A variety of studies have investigated associations […]
Is green tea consumption associated with reduced risk of death risk from all causes? To investigate this question, Tang et al. (2015) performed a meta-analysis of 5 studies, including 200,884 subjects. As shown below, drinking 2-3 cups (16-24 oz.) of green tea per day was associated with maximally decreased all-cause mortality risk, […]
Circulating levels of calcium can deposit in the coronary arteries (and in other arterial sites), a process that is known as coronary artery calcification (CAC). Arterial calcification is associated with arterial stiffness, which increases risk for adverse cardiovascular events, including cardiovascular disease-related mortality (Allison et al. 2012). Can CAC accumulation be slowed/minimized/prevented? […]
Levels of serum albumin peak at about 20 years old (~4.6 g/dL for males, ~4.4 g/dL for females), then decrease during aging, as shown for the 1,079,193 adults of Weaving et al. (2016): Similar age-related decreases for serum albumin albumin have also been reported in smaller studies: Gom et al. 2007 (62,854 […]
Within the body, meat, grains, and nuts are generally acid-forming, whereas vegetables and fruits are alkaline-forming. Is the distinction between whether your diet is acid- or alkaline-forming important for optimal health and lifespan? In an earlier post, I discussed the importance of PRAL (potential renal acid load) by correlating it […]
With the goal of improving health and extending lifespan, Roy Walford was a pioneer in terms of studying (and implementing) a diet that is calorie restricted but that also contains optimal nutrition (CRON). Unfortunately, Walford died at age 80 from complications related to Amyotrophic Lateral Sclerosis (ALS). Were there any […]
Linoleic acid (C18:2, n-6) is an essential fatty acid that must be obtained from the diet, because our body can’t make it. How much linoleic acid should we eat every day for optimal health? To answer this question, I’ll investigate the association between circulating levels of linoleic acid with all-cause […]
How much Vitamin D is optimal for health? To answer this question, today I’ll examine the association between a circulating marker of Vitamin D, 25-hydroxyvitamin D, with all-cause mortality risk. Then, I’ll examine the literature to estimate a dietary intake that can achieve an optimal circulating 25-hydroxyvitamin D concentration. Circulating […]
How much selenium is optimal for health? To address this question, I’ll examine the association between circulating levels of selenium with all-cause mortality risk. Then, I’ll identify a dietary selenium intake that corresponds to optimal plasma selenium levels. Let’s have a look! A variety of studies have investigated associations between plasma (or serum) selenium with […]
Vitamin K is found in 2 predominant forms, Vitamin K1 (phylloquinone), found almost exclusively in green leafy vegetables, and Vitamin K2 (Menaquinone), found in fermented foods, organ meats, meat, butter and eggs. In the data below (Juanola-Falgarona et al. 2014), we see that Vitamin K1 (phylloquinone) is negatively associated with […]
Data from large epidemiological studies can be used to guide decisions about health. There’s a lot of confusion about coffee consumption in terms of health…What does the epidemiological data say? Crippa et al. (2014) pooled the results from 21 studies that included almost 1 million subjects (997,464 to be exact). As shown […]
In an earlier I post I hypothesized that gut bacteria may be involved in mechanisms that affect lifespan. Because gut bacteria ferment dietary fiber to make short chain fatty acids such as butyrate, which may be involved in processes that mediate lifespan, investigation of large-scale epidemiological studies about the association between […]
To answer the question proposed in the title, today I’ll look at the results of the Oxford Vegetarian study, in which risk for all-cause mortality, ischemic heart disease and malignant neoplasms was determined (Appelby et al. 1999). 6000 vegetarians and 5000 non-vegetarians were recruited, and, all participants were further divided […]