Racial Difference In Vitamin D Levels

While reading about cardiovascular issues and Peripheral Artery Disease, I learned something new from a study in the American Journal of Clinical Nutrition the Department of Epidemiology.

Peripheral Artery disease (PAD) can affect the arteries, the veins or the lymph vessels. PAD, affects about 8 million Americans. It becomes more common as one gets older, and by age 65, about 12 to 20 percent of the population has it. Diagnosis is critical, as people with PAD have a four to five time higher risk of heart attack or stroke.

The Welch Center for Prevention, Epidemiology, and Clinical Research in Baltimore Md. studied racial differences in cardiovascular risk factors for Peripheral Artery Disease between Black and White Adults.

They tried to determine whether extra risks were due to lower levels of Vitamin D in one group or the other. Existing documentation pointed out that typically vitamin D levels were lower in blacks than in whites.

The National Health and Nutrition Examination Survey ran from 2001–2004. It included 2987 white and 866 black persons in their 40s.

They concluded that racial differences in vitamin D status may explain nearly one-third of the excess risk of PAD in black compared with white adults.

Additional research is needed to confirm these findings, but it points out again to me the importance of vitamin D in my diet. What I didn’t know was that there was a racial difference in vitamin D levels. So if you are black and reading this blog, take extra care to get enough of this important vitamin, and help reduce your chances of PAD down the road.

What’s So Beneficial About Soy Products?

The more I hear about Soy products and if they are beneficial or not I decided to find out a little more about them, and what they actually do.

To begin with Soy is a complete source of protein containing essential amino acids. They also contain high levels of polyunsaturated fats, fiber, vitamins, minerals, antioxidants, and low levels of saturated fat.

The American Heart Association (AHA) did some studies recently and no longer recommends eating soy to lower cholesterol, but since they contain many other beneficial components, the AHA still consider Soy a healthy substitute for meats and other foods high in fat.

According to a study published in the journal, Archives of Internal Medicine, the effect of soy on blood pressure is comparable to that of blood pressure lowering medication.

When they added soy to the participants diet it significantly reduced systolic (10%) and diastolic (7%) blood pressure in women with high blood pressure; and in women with normal blood pressure the reductions were 5% and 3% respectively.

In addition women with high blood pressure, also decreased levels of LDL (bad) cholesterol by an average of 11%, and levels of apoliprotein B (particle that carries LDL cholesterol) by an average of 8%. Cholesterol levels remained the same in women with normal blood pressure.

The authors concluded that, "Dietary soy may be a practical, safe and inexpensive modality to reduce blood pressure. If the findings are repeated in a larger group they may have important implications for reducing cardiovascular risk in postmenopausal women on a population basis."

So the bottom line of this study is that soy can be a healthy addition to a balanced diet.

Optimum Nutrition makes a product called 100% Soy Protein that offers a wide range of benefits and conveniences for vegetarians, those with specific food allergies, and health conscious individuals alike.

A serving provides 25 grams of lactose free, cholesterol free, non-GMO protein. It contains 2 grams or less of carbohydrates per serving (less depending on the flavor variety), and the low-fat, sugar-free formula is also ideal for anyone on a low carbohydrate diet.

To encourage a positive nitrogen balance, take 1 gram of protein per pound of body weight per day from a combination of high protein foods and supplements. For better results, eat your daily protein allotment over 4-6 small meals spread throughout the day.

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P.S. Soy Protein can also be used in pancake batters, hot cereals, and other baked goods to increase the protein content.