According to a new research led by Harvard’s TH Chan School of Public Health, consumption of dietary supplements, peddled for weight loss, muscle building and energy, may be linked to linked to nearly three times as many severe medical outcomes in children and young adults, compared to consumption of vitamins. 

 

The study was published online on 5 June  2019 in the Journal of Adolescent Health. 

 

In the US, Food and Drugs Administration (USFDA) has issued innumerable warnings about supplements aimed at weight loss, muscle building or sport performance, sexual function and energy, which are used by young people. The study was led by Flora Or, a researcher with Harvard Chan School's ‘strategic training initiative for the prevention of eating disorders’.

 

The data was drawn from adverse event reports between January 2004 and April 2015 in FDA’s adverse event reporting system on the food and dietary supplements database. The researchers analysed the risk for severe medical events which were defined as death, disability and hospitalisation in individuals aged 0 and 25 years.

 

The researchers found that there were 977 single-supplement-related adverse event reports for the target age group. Of those, approximately 40% involved death and hospitalisation. Offending supplements were associated with almost three times the risk for severe medical outcomes compared to those consuming vitamins. Among the worst were supplements sold for sexual function and colon-cleanse which were associated with approximately two times the risk for severe medical outcomes compared to vitamins.

 

Many of these supplements were found to be adulterated with prescription pharmaceuticals, banned substances, heavy metals, pesticides and other dangerous chemicals. Earlier, other studies have linked weight loss and muscle building supplements with stroke, testicular cancer, liver damage and even death.

 

Eggs are an unsettled issue in modern nutrition—on the one hand, they have a wealth of valuable nutrients; but, on the other hand, they also contain cholesterol and have, traditionally, been regarded as harmful for cardiovascular health. It is a controversial issue with studies often finding contradictory results. Now, new research has found that eggs consumed in low quantities do not seem to have any detrimental effect on the heart or on blood pressure. 

 

Researchers from the University of Eastern Finland conducted the research with local participants and the results were published in the journal American Journal of Clinical Nutrition. For the study, the dietary habits of 1,950 Finnish men between the ages of 42 and 60 years, with no history of cardiovascular disease, were analysed. 

 

Researchers also considered participants who were carriers of a particular protein called E phenotype 4 (APOE4). This protein is known to combine with fats (lipids) in our bodies to form molecules called lipoproteins. Lipoproteins are responsible for packaging cholesterol and other fats and then delivering them to cells in the body through the bloodstream. Those who carry this hereditary variant of the protein are particularly vulnerable to the effects of cholesterol. 

 

The prevalence of the variant APOE4 in Finnish population is exceptionally high, affecting one in three people. Hence, the researchers felt that if eating more than one egg a day causes any heart issue, it would be more clearly visible in the Finnish population first. Yet, data on the association between high intake of dietary cholesterol and the risk of stroke in this population group has not been available, until now. 

 

The data collated from the study indicated that moderate egg consumption, even daily, does not seem to be associated with greater risk of stroke - even in people who are predisposed to the effects of cholesterol. While this might seem like encouraging news for egg-lovers, the results should not be generalised; it all greatly depends on your total cholesterol intake. In this particular study, eggs represented an overall 25% of the total cholesterol consumption. It should be obvious that if your diet is already rich in cholesterol and fats, egg consumption can be the one thing that might push you over the edge. 

 

Researchers have also clarified that the study is weakened by the fact that the population in this study had no cardiovascular conditions or diseases. The study is also weakened by the fact that none of the participants had a pre-existing cardiovascular disease and the size of the population studied was also relatively small. Therefore, the findings of the study should be verified in a larger cohort as well as in people with a pre-existing cardiovascular disease, who are currently advised to limit their intake of cholesterol and eggs. 

 

Food additives are commonly used to preserve flavour or enhance taste, appearance, or other qualities to make it more appealing to the consumer as well as extend shelf-life. The health effects of such additives have long been debated and new research suggests that a common food additive found in more than 900 products could be doing significant damage to your gut health; it may even cause cancer.

 

Titanium dioxide nano-particles, or E171, is a common additive used by manufacturers to whiten various products, including chewing gum, cake icing and candy, for instance. Researchers at the University of Sydney decided to study the effects of E171 on mice and discovered that it made the gut more susceptible to disease. 

 

“It is well established that dietary composition has an impact on physiology and health, yet, the role of food additives is poorly understood,” said co-lead author Dr Wojciech Chrzanowski, who is an associate professor at the University of Sydney in Australia. “There is increasing evidence that continuous exposure to nano-particles has an impact on gut microbiota composition, and since gut microbiota is a gatekeeper of our health, any changes to its function have an influence on overall health,” he added. The researchers mainly wanted to stimulate discussion on new standards and regulations to ensure safe use of nano-particles in Australia and globally. 

 

The study, published in Frontiers in Nutrition, has uncovered new evidence which explains how E171 can alter the activity of gut bacteria in potentially dangerous ways. For the study, the research team assessed the effect of E171 on the gut microbiota of mice by administering it in their water and also conducted some experiments in vitro.

 

Initial results indicated that the titanium dioxide particles had little-to-no-impact on the composition of the gut microbiota. However, when the mice were assessed further, it was noticed that the substance affected release of microbial metabolites - molecules produced by the bacteria - which interact with their biological environment, acting as messengers between the gut bacteria and their host. In vitro experiments also showed that titanium dioxide altered the distribution of bacteria in the gut which led to the formation of biofilm. This is a sticky ‘network’ that alters the way in which the bacteria act, and it can also influence the immune system’s response to infection. Additionally, bio-films also do not respond to usual methods of treatment, such as antibiotics, which can render them a fierce foe to be reckoned with. 

 

“This study investigated effects of titanium dioxide on gut health in mice and found that titanium dioxide did not change the composition of gut microbiota, but instead it affected bacteria activity and promoted their growth in a form of undesired biofilm,” explained associate professor Dr Laurence Macia, the study’s co-lead author.

 

The changes observed by the researchers on the effects of titanium dioxide on the gut environment were also associated with markers of inflammation in the colon, meaning that the substance was able to ‘prime’ the gut for disease. The researchers are certain that their new research indicates that titanium dioxide interacts with bacteria in the gut and impairs some of their functions which, in turn, may result in development of disease. 

 

After a thorough analysis of the results, the authors of the study believe that E171 is not harmless and its potential effects on health should be recognised and addressed by officials. They are hoping that consumption and use of E171 in food products would be regulated by appropriate authorities across the globe.