The Pulse

Medical findings for a healthier body

Restoring the ageing brain’s waste-disposal system
Recent research highlights that neurological disorders such as Alzheimer’s and Parkinson’s may be linked to the brain’s reduced ability to clear harmful waste. Ageing slows down the brain’s waste-removal process called the glymphatic system, which uses cerebrospinal fluid (CSF) to remove toxic proteins generated by brain cells like beta-amyloid, tau and alpha-synuclein, which contribute to these diseases. A recent study shows that restoring the function of cervical lymph vessels can reverse age-related declines in CSF flow. In ageing mice, CSF flow slowed by 63 per cent due to reduced contractions and valve failures in these vessels. Researchers used prostaglandin F2, a hormone-like compound commonly used for inducing labour and aiding smooth muscle contraction, to treat older mice. This treatment restored CSF flow and vessel contraction to levels found in younger mice. Targeting these lymphatic vessels could pave the way for new therapies for neurodegenerative diseases.
Source: Nature Aging

Eat more protein and fibre for weight loss success
Participants in a self-directed dietary education program who successfully lost weight over 25 months consumed more protein and fibre in a recent study. Personalisation and flexibility in diet plans were crucial for long-term adherence. After one year, successful dieters (41 per cent of participants) lost 12.9 per cent of their body weight, compared to a little over 2 per cent for the rest. The study used the Individualised Diet Improvement Program (iDip), which combines data visualisation tools and intensive education to help dieters increase protein and fibre intake, reduce calories and create personalised weight loss plans. The program emphasises flexibility, allowing participants to tailor their diets for sustainable weight loss. Participants aimed for 80g of protein and 20g of fibre each day and limited daily calories to 1500. Lead researcher Mindy H Lee highlighted the importance of combining increased protein and fibre with calorie reduction for safe and effective weight loss.
Source: Obesity Science and Practice

Red and processed meat consumption
A recent study analysed data from 1.97 million participants and found that consuming processed and unprocessed red meat is linked to a higher risk of type 2 diabetes. Researchers from the University of Cambridge used data from 31 study cohorts across 20 countries. They found that eating 50g of processed meat daily (about two slices of ham) was associated with a 15 per cent higher risk of developing type 2 diabetes over the next 10 years, while consuming 100g of unprocessed red meat daily (a small steak) was linked to a 10 per cent higher risk. The study also examined the link between poultry consumption and type 2 diabetes, but the association remains uncertain and requires further investigation. These findings support recommendations to limit the intake of processed and unprocessed red meat to help reduce diabetes cases.
Source: The Lancet Diabetes & Endocrinology