One in every eight deaths in Europe can be linked to pollution, according to a new report by the EU’s environment agency (EEA).
Air and noise pollution, as well as poor water quality and exposure to chemicals, contributed to 13% of all deaths across Europe. The report also noted who were hardest hit by pollution: poorer communities and vulnerable people. “Strong action is needed to protect the most vulnerable,” the agency said.
The Copenhagen-based agency released the report on was released on September 8, and was described as “a major assessment on health and [the] environment” in Europe. The report found that a total of 630,000 premature deaths in the European Union were attributable to environmental factors in 2012, the latest year for which data was available. Air pollution contributed to 400,000 annual deaths, with noise pollution being an attributable factor in 12,000. The remaining deaths were linked to extreme weather such as heatwaves.
“People are exposed to multiple risks at any time, including air, water and noise pollution, and chemicals, which combine and in some cases act in unison to impact on health,” the report said. The World Health Organization (WHO) says air pollution causes the death of millions of people around the world each year and accounts for a third of fatalities from stroke, lung cancer and heart disease.
In the UK, around 12% of deaths are said to be linked to environmental pollution.
“Socially deprived communities typically struggle under a triple burden of poverty, poor quality environments and ill health,” the EEA report said. “Eastern Europe and south-eastern Europe are both poorer and more polluted than the rest of Europe, with particulate matter emitted from the burning of solid fuel for residential heating and cooking,” it added.
The EEA said road traffic should be reduced, and fossil fuel subsidies should be removed in an effort to address the problem. The European Commission has echoed this view that a reduction in road traffic – specifically diesel-powered vehicles – would be beneficial. It has also suggested introducing measures to encourage greater use of electric cars. Last year, London introduced an Ultra Low Emissions Zone (ULEZ) in an effort to limit emissions of pollutants from cars, vans and lorries.
Similar schemes are already in place around Europe. Italy has the most low emissions zones – some of them permanent, many of them seasonal. There are also about 80 in Germany, and 14 each in the Netherlands and the UK.
Source: BBC News
Researchers from The Irish Longitudinal Study on Ageing (TILDA) have released a crucial report which shines a light on the role of vitamin D and unveils shocking levels of deficiency in older people in Ireland. The team, based at Trinity College in Dublin, concluded that Vitamin D supplementation was necessary for those over the age of 50 and those currently shielding. They also highlighted a range of studies showing vitamin D plays a role in the prevention of respiratory infections, boosting the immune system response to infections and reducing the need for antibiotic use.
The study, titled Vitamin D deficiency in Ireland – implications for COVID-19, used data from wave 1 of The Irish Longitudinal Study on Ageing (TILDA), which started back in 2009. This was a prospective study of 8,172 adults aged 50 years and older in Ireland living in the community – not in care homes or hospitals. The participants were personally interviewed and their answers on their socio-demographic status, physical, mental and behavioural health recorded. 72% of the participants consented to a health assessment and of those, 91% submitted a blood sample for vitamin D level assessment (5,382 people).
The data revealed that of those aged 55+ years in the Republic of Ireland, 1 in 5 are vitamin D deficient during the winter and 1 in 12 during the summer. This rises to nearly 30% of those aged 70+ and 47% of those aged 85+. These are the age groups considered to be ‘extremely medically vulnerable’ to adverse health outcomes of COVID-19 and have been advised to participate in ‘cocooning’ (known as ‘shielding’ in the UK) during the pandemic.
The researchers also considered the findings of a range of medical studies into the role of Vitamin D in immune function and immune response to infection. One such study in 2017 carried out by Vanherwegen AS, Gysemans C, Mathieu looked at regulation of immune function by vitamin D and its use in diseases of immunity.
Principal Investigator of TILDA Rose Anne Kenny comments:
“We have evidence to support a role for Vitamin D in the prevention of chest infections, particularly in older adults who have low levels. In one study Vitamin D reduced the risk of chest infections to half in people who took supplements. Though we do not know specifically of the role of Vitamin D in COVID infections, given its wider implications for improving immune responses and clear evidence for bone and muscle health, those cocooning and other at-risk cohorts should ensure they have an adequate intake of Vitamin D.”
The researchers concluded that adults aged over 50 should take Vitamin D supplements, and not just in winter, but all year round if they don’t get enough sun.
Altruvita’s high quality Vitamin D supplement is from cholecalciferol and provides around 500% of the adult daily requirement for health.
As governments around the world battle the COVID-19 pandemic, public health measures that can reduce the risk of infection and death in addition to lockdowns and social distancing are desperately needed. Here at Altruvita we’re constantly reading about the latest clinical trials and studies looking at the impact of micronutrients, nutrition and vitamin deficiencies on health.
An article published by a team based in the US and Hungary reviewed the roles of vitamin D in reducing the risk of respiratory tract infections, knowledge about the epidemiology of influenza and COVID-19 and how vitamin D supplementation might be a useful measure to reduce risk.
Vitamin D is already known to reduce risk of infections through several mechanisms. Those mechanisms include lowering viral replication rates and reducing concentrations of pro-inflammatory chemicals that produce the inflammation that injures the lining of the lungs, leading to pneumonia.
Evidence supporting the role of vitamin D blood levels in reducing risk of COVID-19 infection includes that fact that the outbreak occurred in winter, a time when vitamin D concentrations are lowest. Note that the number of cases now in the southern hemisphere near the end of their summer are low (for example in Australia, New Zealand and South Africa). Cases have been higher than in areas which are most likely to have vitamin D deficiency.
Vitamin D deficiency has been found to contribute to acute respiratory distress syndrome (ARDS); and that case-fatality rates increase with age and with chronic disease comorbidity, both of which are associated with lower 25(OH)D concentration.
According to national surveys in the UK, across the population approximately 1 in 5 people are thought to have low vitamin D levels and are deficient (defined as serum levels below 25 nmol/L). Patients with levels 25 nmol/L to 50 nmol/L are classed as insufficient.
The UK has been lucky to enjoy sunny weather since the start of the lockdown, an end to the heavy rain of the winter just gone. Those of us who are lucky enough to be able to get out in our gardens or take a daily walk outside are now getting an opportunity to soak up some sunshine. Between late March/early April and September, the majority of people aged 5 years and above will probably obtain sufficient vitamin D from sunlight when they are outdoors, alongside foods that naturally contain or are fortified with vitamin D.
However, the authors of the review suggest that the goal should be to raise 25(OH)D concentrations above 100-150 nmol/L, which is way higher than just obtaining sufficient levels (anything over 50 nmol/L). The only way to achieve this fast enough during the peak of the this pandemic is to do everything – get out in the sun, eat vitamin D rich foods and take a supplement.
Some studies have reported that vitamin D supplementation reduced the risk of influenza, whereas others studies did not. To reduce the risk of infection, the authors of this paper advised that people at risk of influenza and/or COVID-19 consider taking 10,000 IU/d of vitamin D3 for a few weeks to rapidly raise 25(OH)D concentrations, followed by 5000 IU/d. For treatment of people who become infected with COVID-19, higher vitamin D3 doses might be useful. Randomised controlled trials and large population studies should be conducted to evaluate these recommendations.
Vitamin D supports the immune system.* Explore Altruvita’s Vitamin D supplement and the rest of our Immune Support range – just click here. Our Vitamin D is from cholecalciferol and provides around 500% of the adult daily requirement for health.
* EU REGISTERS ON NUTRITION AND HEALTH CLAIMS
Grant WB, Lahore H, McDonnell SL et al. Evidence that Vitamin D Supplementation Could Reduce Risk of Influenza and COVID-19 Infections and Deaths. Nutrients. 2020 Apr 2;12(4). pii: E988. doi: 10.3390/nu12040988.
After a bright and sunny Easter weekend there’s no doubt that, even in these restricted times, many BBQs will have been lit for the first time this year. For those of us lucky enough to have private gardens and outdoor spaces, a BBQ will have been welcome light relief from the time spent stuck inside. When you think of having a BBQ, do you automatically go for the classic BBQ foods – steak, sausages and burgers? But is that a healthy meal for us to be so excited about throughout spring and summer? We’ve all seen the headlines about red meat, and they can leave people confused about what’s safe to eat.
Is red meat really that bad?
Red meat is full of vitamins and minerals, including selenium which supports the immune system*, plus essential amino acids from protein. But are there any downsides to eating red meat?
A large Swedish study published in 2014 examined the combined association of processed and non-processed meat consumption with survival in Sweden. The cohort included 40,089 Swedish men and 34,556 women. Red meat consumption was assessed through a self-administered questionnaire over a 15 year period.
One of the most interesting findings was that high and moderate intakes of non-processed red meat were associated with shorter survival only when accompanied by a high intake of processed red meat.
Does this mean our steak is fine but our sausages and burgers are not?
In terms of general health, The World Cancer Research Fund state that we should not exceed 500g cooked weight red meat a week and that we should avoid processed read meat. This is because, when people consumer more than this, the rates of bowel cancer increase.
The UK government states on the NHS website that both red meat and processed meat should not be consumed in amounts of over 490g a week, and you can save this up for intake on just 1 or 2 days if you want. It’s worth noting that burgers are only classed as ‘processed’ if they have added salt or other preservatives. Perhaps you could make your own burgers from lean steak mince and herbs if you’re hooked on the BBQ burger? Sausages and bacon are always classed as processed meat.
Is there any risk in barbequing meat?
It appears that cooking red meat at high temperatures may lead to the formation of mutagenic and carcinogenic heterocyclic amines. This happens through the interaction of muscle creatinine with amino acids, as well as the formation of N-nitroso compounds from the heam in red meat. All rather complicated language but in short, it’s the very high temperatures you need to be careful about.
Barbequing, frying, grilling, or broiling can potentially induce these changes. The aim is to not overcook red meat on the barbeque! If you burn processed meat (those sausages again…) or heat them to a very high temperature, you may be in for double trouble from a health perspective.
What can we eat?
A little red or processed meat can be incorporated safely into a plant based or traditional Mediterranean-style diet. Enjoy up to 500g non-processed red meat per week, don’t overcook and serve with plenty of colourful salad vegetables, beans and wholegrains! Why not consider a piece of marinated chicken or salmon for your BBQ every now and then? Plus, remember to get sufficient vitamin C from eating fruit and veg, which will help support the immune system*. Take a look at the Altruvita range, carefully formulated to support your health whatever the weather!
* EU REGISTERS ON NUTRITION AND HEALTH CLAIMS
At a time when it’s crucial to have a healthy immune system, both to help prevent infections and support our body in recovering when we do get ill, we wanted to share some facts and important information with you about vitamin D.
How do our bodies get vitamin D?
In humans, around 90% of the vitamin D we need is synthesised in the skin when we are exposed to sunlight and the other 10% is obtained from certain foods. The former is why it is sometimes referred to as the ‘sunshine vitamin’! The amount of vitamin D that we produce is influenced by the latitude we live at, the time of year it is, the time of day we tend to venture outside, whether we are wearing sunscreen and the natural pigmentation of our skin.
For example, during the winter months in the UK (and anywhere else above the northerly latitude of 35 degrees) the UVB rays from the sun don’t penetrate all the way down to our skin, so we can’t make vitamin D. That’s why Public Health England recommends that all adults and children (over the age of 1) should take a vitamin D supplement throughout autumn and winter.
Why is vitamin D so important?
When our bodies get vitamin D (from either the skin’s exposure to sunlight or food) they turn it into a hormone called activated vitamin D or calciferol. This works to help to regulate the amount of calcium and phosphorus in our bodies for healthy bones, muscles and teeth.
Did you know that even if you get plenty of calcium in your diet (from sources such as milk and leafy green vegetables), your body can’t absorb it unless you have enough vitamin D? That means that a lack of vitamin D can lead to bone deformities such as rickets in children, and a bone condition called osteomalacia in adults.
Activated vitamin D also contributes to the normal function of the immune system and the process of cell division. If you are keen to support your immune system function at this time, it’s worth considering if you are likely to be getting enough vitamin D.
Who is at risk of vitamin D deficiency?
- People who are unable to go out much during the daytime in those all-important spring and summer months, such as office workers, the housebound, and night shift or factory workers.
- People who cover most of their skin with clothing when they go outside, even during the warmer weather.
- People over 65, because their skin is not as good at making vitamin D.
- Now that self-isolation and social distancing measures are part of our day-to-day life, we all need to keep an eye on the amount of sunlight we get.
Which foods can we get Vitamin D from?
As mentioned above, the best source of vitamin D is when our bodies are exposed to sunlight and make it for us, but we can get a small amount by eating certain foods as well.
The most common food sources of vitamin D include:
- Oily fish such as sardines, salmon, pilchards, trout, herring and kippers.
- Eggs – mainly from the yolk, so be careful if you’re keen on egg white omelette!
- Red meat, though this will vary depending on what kind of meat and the time of year it is produced.
- Milk – again, it can depend on the time of year
- Fortified products such as cereals, some dairy products and soy milk.
Altruvita’s high-strength vitamin D supplement
Along with vitamin C and selenium, vitamin D helps to support a healthy immune system, along with the other important roles it plays in our body. Shop Altruvita’s high-quality cholecalciferol vitamin D supplement here.
There has never been a more important time to be proactive with our nutrition, with the aim of supporting the very best immune system defence.
Our immune systems play a role not only in fighting off infections, but also in promoting tissue repair to recovery. To function properly, our immune system requires plenty of both macro and micronutrients.
To help support your health over the next few months, we’ve put together a few diet and lifestyle pointers to keep you going in this worrying time.
Avoid strenuous exercise
Moderate-intensity exercise can be protective against illness by boosting the immune system, whereas high-intensity sessions actually compromise the immune system. Our immune system takes a hit for up to 72 hours following high-intensity training, making this a key time for susceptibility. This is especially important to note if you exercise in a class with others, where you’re more likely to pick up bacteria and viruses.
Let yourself sleep, rest and recover
Rest and recovery are key to prevent getting ill and further unwanted illness. If you’re always on the go with minimal rest, your immune system can be compromised long term. Poor sleep can affect the immune system and make you more susceptible to infection or illness. Sometimes it’s hard to stop, particularly when the future feels so uncertain, but don’t ever underestimate the importance of rest and relaxation! Run a hot bath, read a book, get a massage or listen to relaxing music every now and again.
Don’t drink excessive amounts of alcohol
Excessive chronic intake of alcohol can decrease the number of a few white blood cells types, which means that your immune system will not be as able to fight off any bugs. Keeping within the alcohol guidelines will help, which in the UK is currently set at 14 units per week. That’s 6 pints of beer or 6 glasses of wine if that’s your preferred tipple. If you do prefer to round off the week with a few drinks you could pick drinks with healthy, vitamin-packed mixers such as orange, tomato or pineapple juice.
It’s not the time to diet
If you are unlucky enough to pick up an infection, you will need plenty of energy to fight it off. That means that it might not be the wisest time to start a calorie reduced diet – unless of course you have a pressing health issue that means you need to lose weight urgently. Low intakes of carbohydrates such as bread, rice and potatoes, which end up as glucose in the blood, can be a contributing factor to impaired immunity.
Keep well hydrated
Unfortunately, being dehydrated can also contribute to a compromised immune system. Still at this time of year when there’s still a bit of a nip on the air, it’s easy to forget to drink. One of the front-line defences in our immune systems are the immune proteins in our saliva. When we’re dehydrated, the levels of these proteins decreases, meaning our initial defence to bugs entering through the mouth is also decreased. Make sure you don’t wait to feel thirsty before you drink up, carry a water bottle with you (everywhere!) and keep sipping throughout the day.
Taste the Rainbow
Fruit and vegetables contain a wide range of different micronutrients with varying roles within the body. Many of these nutrients are involved in immune function such as iron, vitamins C and D, selenium and zinc. Anyone with even mild deficiencies in any of these micronutrients can have an altered immune response.
The easiest way to ensure you’re getting enough micronutrients and other phytochemicals is to consume a wide variety of different fruit and vegetables. Taste the rainbow- choose different coloured and textured fruit and veg every single day!
Vitamin C, vitamin D and selenium all help to support a healthy immune system. Not everyone can eat enough to get these micronutrients (or get enough sun in a UK winter), so consider taking a food supplement if you are lacking some antioxidant or immune protection. Contrary to popular belief, huge doses of vitamin C are not required in winter. At doses of say 400-500mg a day, the excess vitamin C is simply excreted in urine, making it literally money down the toilet!
In summary: consume enough antioxidants to support your immune system, sleep well, drink plenty (but not too many drinks of the alcoholic kind), avoid strenuous activity and wash your hands before eating to stay well.
Both in the UK and across the Western world veganism is rapidly growing in popularity. The number of people who signed up to take part in ‘veganuary’ between from 2014 to this January is an excellent demonstration of just how quickly dipping a toe in veganism is gaining in popularity:
2014 – 3,300
2015 – 12,800
2016 – 23,000
2017 – 59,500
2018 – 168,500
2019 – 250,000
2020 – 400,000
Even if you’re only trying out veganism for a short time, it’s still important to ensure you are getting a balanced diet. We sat down with Altruvita’s nutrition team to talk about the 3 questions about vegan nutrition that they get asked most often and make sure you have all the answers you need.
Can I get enough protein in my diet if I am a vegan?
Of the eight essential amino acids our body needs, two – lysine and methionine – are given special attention in vegetarian and vegan diets. This is because, compared with foods of animal origin like eggs, milk and cheese, various plants have an imbalance of either lysine or methionine. This includes cereals, such as wheat, oats and rice, and legumes; beans, peas and lentils. Wheat and rice proteins are comparatively low in lysine but better sources of methionine whereas beans and peas are relatively high in lysine yet in lower methionine. This has naturally led to the idea of cereals and legumes as ‘complementary’ proteins. In practice this means that meals that combine for example rice with beans or hummus with bread will provide a biologically ‘complete’ protein intake.
As the body does not readily store amino acids try to combine ‘complementary proteins’ at each meal as it has some advantages and seems a sensible way to approach a varied and complete diet. It doesn’t matter if you can’t do this for every single meal you consume, however.
I’ve heard vitamin B12 is important – how do I ensure I’m getting enough B12?
Vitamin B12 plays an important role in brain and heart health, nerve cells and red blood cell function. The most bioavailable form of B12 is unique to animal sources, with top sources including shellfish, lamb and beef. You may have good bodily stores of B12 when you begin a vegan diet which can keep you going for several months before they drop, and you start to notice symptoms like tiredness, brain fog, and poor memory. Vegans need to ensure they are consuming reliable sources of vitamin B-12, such as fortified foods or B12 supplements to keep adequate body stores and blood levels.
Beware! Spirulina and other edible cyanobacteria (commonly called blue-green algae) contain a poorly bioavailable B12 which isn’t converted to B12 in humans. We can’t absorb it, so consider using a B12 supplement if you plan to be wholly plant-based for more than a few months.
Can my dog become vegan too?
Dogs, like most canines, are naturally omnivores which means they eat both meat and plant-based foods. Some people who choose a vegan diet want to feed their pet one too. The reasons for feeding your dog a vegan diet might include the welfare of farmed animals being killed to feed our pets, as well as health, animal testing and the impact of meat on the environment. With a balanced variation in plant products, dogs can get all the nutrients they require from plants.
Pet food manufacturers have the option to declare ingredients by using ‘meat and animal derivatives’, which could include animals you don’t find acceptable, such as horses and body parts such as sheep intestines and rabbit ears. Parts of animals which are surplus to human consumption or are not normally consumed by people in the UK are classified as ‘animal by-products’.
There are now a number of vegan approved pet food brands certified by the Vegetarian society.
Be aware of feeding fruit and vegetables known to be toxic to dogs.
For more vegan nutrition advice, why not take a look at our blog, Weighing up Veganuary?
Winter is always a tough time of year for older people, especially those suffering from poor health. The lack of sunlight inhibits our body’s production of Vitamin D, an essential micronutrient for immune system function as well as bone and muscle health. The cold and damp weather can exacerbate join stiffness (though, interestingly, the reasons why this is the case are still being researched) and leave us susceptible to respiratory disease.
The UK has an aging population, and the associated strain on healthcare and other support service could be problematic, so what can we do to mitigate the impact on society? A healthy and balanced diet plays an integral part in the prevention of age-related diseases, but research shows that older adults aren’t necessarily getting all the nutrients they need.
From data gathered in the UK National Diet and Nutrition Survey (NDNS) 2008–2014, older adults in Britain are currently not meeting important dietary recommendations for their age group:
- Over 65’s do not get the minimum five portions per day of fruit and vegetables (80 grams is one portion), most do not get the 18 grams a day of fibre either which may be related to this, but also can also be sourced from wholegrains.
- Over 65’s should have 140 grams of oily fish per week but they are not getting this.
- Men aged 65 years and over are likely to exceed the 70 grams per day (on average) of red and processed meat.
Dietary intake in older adults is influenced by an array of factors including wealth, kitchen facilities, cooking skills, mood, strength to cut up food and the help or company that is available.
Dental status is potentially an important factor. Older adults are susceptible to tooth loss and a large number are missing teeth or have dentures which can impair chewing ability. Consequently, reduced chewing ability may impact dietary eating habits, such as avoiding tough foods that are high in fibre including fruit, vegetables and nuts. That means they may miss out on key nutrients for optimal health in older age.
Further analysis of the NDNS found that people with dentures have significantly lower levels of average daily intakes of omega 3 fatty acids, fibre, β-carotene, folate, vitamin C, magnesium, and potassium, and had lower blood levels of vitamin B6, vitamin C and β-carotene concentrations. People with dentures were more likely to report difficulty eating apples, raw carrots, lettuce, nuts, well-cooked steak and crusty bread too.
Perhaps you are worried that your diet might be lacking some key nutrients? Here are some meal and snack ideas which could be really helpful:
Fruit such as apple, pear, kiwi and melon should be ripe and finely cut. Stewed apple, rhubarb, plums and cherries can be served as desserts. All of these contain high amounts of vitamin C, potassium and fibre. Bananas and raspberries also contain magnesium.
Vegetables should be soft enough and easy to chew and are best left steaming for a bit longer than normal. Try mashing carrot, sweet potato, parsnip or swede into mashed potato. Stewing vegetables in with meat and gravy or tomato-based sauces will deliver an easy to eat, tasty and nutrient-rich meal. Easily to mash pieces of roasted butternut squash pack in potassium, fibre and beta carotene. Peas are well liked as they are soft, naturally sweet and contain folate, vitamin C, fibre and potassium.
Tender low-fat meats such as chicken or turkey from a whole bird are usually best tolerated and can be served with a cheese sauce or as a well-thought-out roast dinner. Chicken and turkey are also rich in vitamin B6, essential for protein, fat and carbohydrate metabolism
Shepherds/cottage pie: Use quorn, beef or lamb mince with gravy, onion and carrots topped with mashed potato, delivering protein, fibre, beta carotene and potassium. Or even mince in a wholemeal shortcrust pastry topped pie, brushed with egg yolk and served with soft cauliflower cheese always goes down well, packing in potassium, fibre and vitamin C.
Seafood pies with creamy white wine sauces and peas can form a potato topped pie or mix with tagliatelle – they’re both rich in key nutrients B6, omega 3, folate and vitamin C and potassium. A tender salmon steak served with peas and dauphinoise potatoes is rich in B6, omega 3, vitamin C, fibre and folate. A salmon and broccoli quiche packs in magnesium, omega 3, B6. fibre, potassium, folate and beta carotene.
Side salads could include guacamole which includes finely chopped red pepper. This packs in magnesium, fibre, potassium, folate and beta carotene. Roast pieces of butternut squash, peeled cucumber with coriander or mint and mixed into cous cous or rice salads add extra potassium, fibre and beta carotene.
Make your own soft red pepper and tomato bread and serve with hummus, this provides vitamin C, potassium, fibre and beta carotene. Or buy a soft wholemeal roll and serve with homemade red pepper hummus for added vitamin B6, beta carotene, magnesium and folate.
Between 2015 and 2017 there were 26,265 premature deaths due to liver disease in England, a rate of 18.5 per 100,000 population under the age of 75. Liver disease includes cirrhosis, which is the scarring and hardening of liver tissue in response to damage. The causes of cirrhosis include drinking lots of alcohol for many years, hepatitis C infection and non-alcoholic fatty liver disease. Cirrhosis can’t be cured, so treatment is focused on managing symptoms and complications, whilst preventing the condition worsening.
Researchers have explored the food supplement curcumin for its beneficial effects supporting patients suffering from other liver diseases, but it is only recently that studies have focused on cirrhosis. Curcumin is a yellow polyphenol isolated from the rhizome of Curcuma longa, more commonly known as turmeric, a characteristic plant of tropical and subtropical regions. Turmeric has been used as a spice and traditional medicine in Asia for centuries, and it’s now a popular food supplement in the West.
The new study aimed to investigate the effects of curcumin supplementation in patients suffering from liver cirrhosis. In this clinical trial, 70 patients with liver cirrhosis aged 20-70 years were randomly divided into two groups to receive 1,000 mg/day curcumin or placebo for 3 months. End-stage liver disease scores were used to assess the severity of their cirrhosis.
60 patients (29 in the curcumin group and 31 in the placebo group) completed the study. End-stage liver disease scores decreased (improved) significantly in the curcumin group after a 3-month intervention, whereas they increased (got worse) significantly in the placebo group. Significant differences were only observed between the two groups after a time frame of 3-months. Similar doses are used in other liver diseases such as non-alcoholic fatty liver disease. This is exciting news for medical professionals looking for ways to support people suffering from liver disease.
If you would like to explore the powerful anti-inflammatory support of curcumin for yourself, why not take a closer look at our curcumin food supplement?
Altruvita Curcumin+ comes in 250mg capsules and is the most absorbable form on the market.