BRIEFED FOR RELEASE October 28, 2017 12:25:07 Anemia may cause the body to overreact to certain infections and symptoms.
A new study shows it may help protect against other infections.
The research was conducted at the University of Maryland, Baltimore County.
The results are published in the journal Immunity.
It looked at an immune system that can fight bacteria and fungi and other viruses.
“We found that certain foods can reduce inflammation, such as fruits and vegetables, and reduce the number of antibodies that the body has in the immune system,” said Dr. Mark H. Fiebert, professor of microbiology and immunology at the UMD College of Pharmacy and a study co-author.
“So these foods could have a protective effect against a number of diseases, including allergies, autoimmune diseases and even certain cancers.”
In the study, Fieber and his team tested more than 2,000 people and found that people who ate a few servings of fruits and veggies daily had a lower risk of getting anemia.
But those who ate fewer servings of these foods also had a higher risk of developing anemia, according to the study.
They also looked at those who got their daily recommended intake of carbohydrates.
FIEBER’S GROUP, THE BRIEFS AND FITNESS, AND HEALTH The researchers analyzed the data on 1,000 participants over two years.
They were divided into two groups based on how many servings they consumed daily.
People who consumed more than four servings daily had the lowest risk of anemia compared to those who consumed less than one serving daily.
They had a 50 percent lower risk.
But the higher risk was even more pronounced for people who didn’t eat enough fruits and veg daily.
Those who ate too many carbohydrates had a 57 percent higher risk for developing anemic symptoms, compared to people who weren’t eating enough carbohydrates.
The study was done in collaboration with the National Center for Research Resources.
The researchers said the findings are important because it could have important implications for preventing autoimmune diseases.
“It may help people to stay healthy and stay fit,” Fieberg said.
FOUR-SIX-POUND TIGER FARM The study found that consuming fruits and vegetable regularly and eating them at least four times a day reduced the risk of having anemia by more than 80 percent.
It also found that eating fruit and vegetables three times a week reduced the amount of the protein in the body that could be converted to an inflammatory form of the disease-causing enzyme that causes anemia and may contribute to it.
FIESBER’s GROUP, TREE OF LIFE, AND THE EYES OF HEALTHS FIEBERS GROUP, WHO’S YOUR HEALTHY PERSON?
FIEBURG’S PARTNER, DANIEL F. KURZMAN, DVM, M.D., is a professor of clinical medicine and director of the department of internal medicine at the Johns Hopkins University School of Medicine.
He is the author of more than 30 books on the topic of nutrition, and he was a senior editor for Nutrition Today.
FIT FOR TORTURING?
Fiebeck and his colleagues examined data from the National Health and Nutrition Examination Survey, a national survey of Americans about their health.
The survey was conducted every four years.
Researchers asked about eating and eating behavior.
The most common question was, “Have you ever tried a new food or beverage?”
More than half the people answered, “yes,” while almost all of the participants said, “no.”
Of the people who answered yes, nearly half of them said they had tried a different food or drink in the past week.
About a quarter of people answered “yes” to the question, “If I was hungry, would I try to eat?”
Of the participants, 28 percent said they did not eat at all and 5 percent said that they ate just enough to maintain their weight.
Fiether said that the study looked at people who were either overweight or obese, but there may be others in the study who were not obese and who did not have anemia symptoms.
FIVE-PERSON HOUSEHOLDS FIEBIRD, PICKING UP FOODS AND PUTTING THEM IN A KITCHEN: FIEBITER SAYS WELL-CONDITIONED FOODPERSON WHO SEES THE WATER IN A WATERBASE, SHOULD BE AWARE OF THEIR HANDSOME NEEDS FIESBERS PARTNER AND DEPUTY HEALTH AND MENTAL HEALTH HOSPITALITY DIRECTOR AND PRESIDENT, MARGARET B. BROWN, MD, is a registered dietitian and nutritionist with the Cleveland Clinic.
She is the director of Nutrition for People with Diabetes and a member of the American Diabetes Association’s National Dietetic Association.
Brown is a past president of the International Association for Dietetic Research, a nonprofit organization dedicated to providing the best nutrition information and research to the