Health and Me

Tanya Dutt

It’s In Cheese, Soy And Semen! This Natural Compound Can Help People Live Longer

We have been conditioned to believe longevity is a matter of eating better, sleeping more, and getting our steps in. While that still holds true, researchers and biohackers are increasingly turning their attention to lesser-known compounds that might actually influence how long and how well we live.

The answer is spermidine. Yes, the name sounds awkward, and yes, it was first isolated from semen but if you can get past the origin story, the science behind it is turning heads in longevity research circles. From Japanese medical traditions dating back over a millennium to cutting-edge anti-aging routines in Silicon Valley, spermidine is being taken seriously and for good reason.

Spermidine is a naturally occurring polyamine, a compound found in nearly every cell in your body. It plays a critical role in cell growth, repair, and renewal. Over time, as we age, the body’s natural production of spermidine declines, leading scientists to explore ways to replenish it through food, supplements, or gut microbiota enhancement.

And yes, while semen was the first biological source it was isolated from (hence the name), spermidine is found in many places: mushrooms, broccoli, aged cheese, breast milk, and even fermented soybeans.

<h2>Connection Between Longevity and Sexual Energy</h2>

Centuries before spermidine had a name, Eastern traditions were tapping into its potential. In the 28th scroll of Ishinhō — one of Japan’s oldest medical texts — there are specific longevity practices linked to preserving jingqi (life force), emphasizing sexual energy and non-ejaculatory arousal for men. While the text didn’t mention spermidine, the biological rationale seems to track. Now, scientists believe that higher levels of this compound in semen and breast milk may play a part in growth, repair, and immune regulation.

<h2>What Can Spermidine Actually Do?</h2>

While human trials are still in early stages, preclinical and observational research has shown potential in a number of areas:

<h4>Anti-Aging at the Cellular Level</h4>

One of the most exciting findings is spermidine’s role in autophagy, a process where cells clean out damaged components to regenerate newer, healthier ones. This mechanism is vital for slowing aging and preventing chronic diseases. Animal studies have shown that spermidine supplementation extended lifespan in mice, yeast, and even worms.

For humans, the jury is still out, but that hasn’t stopped biohackers and longevity enthusiasts — like tech entrepreneur Bryan Johnson — from incorporating spermidine into their daily anti-aging regimens alongside plasma therapy and micronutrient stacks.

A 2018 study found that spermidine could improve heart function in mice and extend their lifespan. Even more compelling: a population study involving more than 2,500 participants found that higher spermidine intake was associated with reduced cardiovascular mortality.

These heart benefits are believed to stem from spermidine’s ability to reduce inflammation and improve mitochondrial function — both critical for aging hearts.

Although the connection between spermidine and reproduction isn’t surprising given its original source, it’s now being studied more seriously. One trial found that middle-aged mice given high doses of spermidine had improved fertility outcomes — faster egg maturation and larger litters.

There’s growing speculation that spermidine might enhance reproductive longevity in humans, particularly for women looking to extend fertility windows.

<h4>Brain Function and Cognitive Health</h4>

Cognitive decline is one of aging’s most distressing effects. A 2020 study found that spermidine consumption protected rodents from age-related brain deterioration, including memory lapses and motor impairment.

Scientists are hopeful that these findings can eventually translate into dietary interventions or supplements that may help stave off neurodegenerative conditions like Alzheimer’s or Parkinson’s in humans.

Chronic inflammation is a common denominator across many diseases. Because spermidine encourages autophagy and cellular cleanup, researchers believe it could support immune function and help the body respond better to infections or injury — particularly as we age.

<h2>Why the Gut Microbiome is Important For Long Life?</h2>

Interestingly, your body doesn’t just get spermidine from food. It’s also produced by the gut microbiota, the community of bacteria and microorganisms living in your digestive tract but as we age, the microbiome shifts, and production of key polyamines like spermidine declines.

That’s why some supplements (like Primeadine) combine spermidine with prebiotics to stimulate the body's natural production and absorption. It's a multi-pronged approach — one that respects the interplay between food, microbes, and molecular health.

<h2>Where You Can Get Spermidine Naturally?</h2>

You don’t have to pop a pill to boost your spermidine levels. It’s found in:

<ul><li>Soybeans and fermented soy products (especially natto, a traditional Japanese dish)</li><li>Aged cheese</li><li>Mushrooms (like shiitake)</li><li>Spinach and broccoli</li><li>Cauliflower and fresh green pepper</li><li>Amaranth grain</li><li>Pumpkin and grapefruit</li></ul>

Of all these, natto contains the highest spermidine levels — though it’s not the most accessible or palatable option for everyone. For those who prefer to avoid its gooey texture and intense smell, spermidine supplements derived from wheat germ or fermented soy may be a better bet.

Here’s the reassuring part: Clinical trials so far show that spermidine supplements are generally safe, with no known side effects. Because it’s a compound your body already produces, it’s well-tolerated. However, long-term effects in humans haven’t been fully studied yet, so moderation and medical consultation are still wise.

The idea that a compound first discovered in semen could help people live longer might sound like something out of a biohacking satire — but the science behind spermidine is growing rapidly. From cellular recycling to heart health and fertility, it shows real promise as a multifunctional longevity aid.

Still, this isn’t a miracle fix. No supplement can replace the fundamentals: movement, real food, sleep, connection. But as we learn more about how our cells age and how we might intervene, spermidine could well become part of the broader toolbox for healthier, longer living.

Whether you're experimenting with fermented soy or considering supplements, the goal remains the same — to live longer, better, and with more vitality. And if a little-known polyamine can help get us there, awkward name or not, it’s worth paying attention to.

Health Conditions A-Z

health

diet & nutrition

spermidine supplement

longevity compound

anti aging spermidine

spermidine health benefits

spermidine foods

bryan johnson supplement

spermidine safety

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We have been conditioned to believe longevity is a matter of eating better, sleeping more, and getting our steps in. While that still holds true, researchers and biohackers are increasingly turning their attention to lesser-known compounds that might actually influence how long and how well we live.The answer is spermidine. Yes, the name sounds awkward, and yes, it was first isolated from semen but if you can get past the origin story, the science behind it is turning heads in longevity research circles. From Japanese medical traditions dating back over a millennium to cutting-edge anti-aging routines in Silicon Valley, spermidine is being taken seriously and for good reason.What Is Spermidine?Spermidine is a naturally occurring polyamine, a compound found in nearly every cell in your body. It plays a critical role in cell growth, repair, and renewal. Over time, as we age, the body’s natural production of spermidine declines, leading scientists to explore ways to replenish it through food, supplements, or gut microbiota enhancement.And yes, while semen was the first biological source it was isolated from (hence the name), spermidine is found in many places: mushrooms, broccoli, aged cheese, breast milk, and even fermented soybeans.Connection Between Longevity and Sexual EnergyCenturies before spermidine had a name, Eastern traditions were tapping into its potential. In the 28th scroll of Ishinhō — one of Japan’s oldest medical texts — there are specific longevity practices linked to preserving jingqi (life force), emphasizing sexual energy and non-ejaculatory arousal for men. While the text didn’t mention spermidine, the biological rationale seems to track. Now, scientists believe that higher levels of this compound in semen and breast milk may play a part in growth, repair, and immune regulation.What Can Spermidine Actually Do?While human trials are still in early stages, preclinical and observational research has shown potential in a number of areas:Anti-Aging at the Cellular LevelOne of the most exciting findings is spermidine’s role in autophagy, a process where cells clean out damaged components to regenerate newer, healthier ones. This mechanism is vital for slowing aging and preventing chronic diseases. Animal studies have shown that spermidine supplementation extended lifespan in mice, yeast, and even worms.For humans, the jury is still out, but that hasn’t stopped biohackers and longevity enthusiasts — like tech entrepreneur Bryan Johnson — from incorporating spermidine into their daily anti-aging regimens alongside plasma therapy and micronutrient stacks.Heart Health and LongevityA 2018 study found that spermidine could improve heart function in mice and extend their lifespan. Even more compelling: a population study involving more than 2,500 participants found that higher spermidine intake was associated with reduced cardiovascular mortality.These heart benefits are believed to stem from spermidine’s ability to reduce inflammation and improve mitochondrial function — both critical for aging hearts.Fertility and ReproductionAlthough the connection between spermidine and reproduction isn’t surprising given its original source, it’s now being studied more seriously. One trial found that middle-aged mice given high doses of spermidine had improved fertility outcomes — faster egg maturation and larger litters.There’s growing speculation that spermidine might enhance reproductive longevity in humans, particularly for women looking to extend fertility windows.Brain Function and Cognitive HealthCognitive decline is one of aging’s most distressing effects. A 2020 study found that spermidine consumption protected rodents from age-related brain deterioration, including memory lapses and motor impairment.Scientists are hopeful that these findings can eventually translate into dietary interventions or supplements that may help stave off neurodegenerative conditions like Alzheimer’s or Parkinson’s in humans.Immunity and InflammationChronic inflammation is a common denominator across many diseases. Because spermidine encourages autophagy and cellular cleanup, researchers believe it could support immune function and help the body respond better to infections or injury — particularly as we age.Why the Gut Microbiome is Important For Long Life?Interestingly, your body doesn’t just get spermidine from food. It’s also produced by the gut microbiota, the community of bacteria and microorganisms living in your digestive tract but as we age, the microbiome shifts, and production of key polyamines like spermidine declines.That’s why some supplements (like Primeadine) combine spermidine with prebiotics to stimulate the body's natural production and absorption. It's a multi-pronged approach — one that respects the interplay between food, microbes, and molecular health.Where You Can Get Spermidine Naturally?You don’t have to pop a pill to boost your spermidine levels. It’s found in:Soybeans and fermented soy products (especially natto, a traditional Japanese dish)Aged cheeseMushrooms (like shiitake)Spinach and broccoliCauliflower and fresh green pepperAmaranth grainPumpkin and grapefruitOf all these, natto contains the highest spermidine levels — though it’s not the most accessible or palatable option for everyone. For those who prefer to avoid its gooey texture and intense smell, spermidine supplements derived from wheat germ or fermented soy may be a better bet.Is It Safe?Here’s the reassuring part: Clinical trials so far show that spermidine supplements are generally safe, with no known side effects. Because it’s a compound your body already produces, it’s well-tolerated. However, long-term effects in humans haven’t been fully studied yet, so moderation and medical consultation are still wise.The idea that a compound first discovered in semen could help people live longer might sound like something out of a biohacking satire — but the science behind spermidine is growing rapidly. From cellular recycling to heart health and fertility, it shows real promise as a multifunctional longevity aid.Still, this isn’t a miracle fix. No supplement can replace the fundamentals: movement, real food, sleep, connection. But as we learn more about how our cells age and how we might intervene, spermidine could well become part of the broader toolbox for healthier, longer living.Whether you're experimenting with fermented soy or considering supplements, the goal remains the same — to live longer, better, and with more vitality. And if a little-known polyamine can help get us there, awkward name or not, it’s worth paying attention to.

it’s in cheese, soy and semen! this natural compound can help people live longer

This Daily Seasoning Is Twice As Dangerous To Your Heart And Kidney For Indians, Flags ICMR Study

Health & Wellness

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1 In 5 Food Items In US Contains Synthetic Dyes, Finds Study

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These 4 Everyday Foods Can Help Lower Your Blood Pressure And Protect Your Heart

this unlikely 4 food items can help you lower your blood pressure and protect your heart

Salt is essential but in the quantities it’s being consumed across India, it’s also becoming lethal. Scientists from the Indian Council of Medical Research’s National Institute of Epidemiology (ICMR-NIE) are sounding the alarm: excessive salt intake is quietly fuelling a rise in hypertension, stroke, kidney damage, and cardiovascular disease.

The numbers speak for themselves. The World Health Organization (WHO) recommends less than 5 grams of salt per person per day. Urban Indians are consuming nearly double that—around 9.2 grams daily. Even in rural communities, where processed food intake is relatively lower, the average is about 5.6 grams/day. This isn’t just a matter of preference; it’s a looming public health crisis.

To tackle this issue, ICMR-NIE has launched a three-year community-based salt reduction project in Punjab and Telangana. The goal is simple but ambitious: bring salt consumption closer to the WHO threshold by working directly with local communities. What sets this apart is the model—they’re not pushing health education top-down. Instead, they’re co-creating solutions with health workers, residents, and local authorities.

Dr Sharan Murali, senior scientist and principal investigator of the study, says this approach is intentional. “We’re not just distributing pamphlets. We’re listening first. Health interventions work best when they’re built with the people who will use them.”

This model of collaborative design is being trialled through India’s network of Health and Wellness Centres (HWCs), where trained health workers will deliver personalised salt-reduction counselling. The focus is particularly sharp on people already living with hypertension.

There’s a reason salt is getting so much attention from epidemiologists and public health experts. It’s directly linked to raised blood pressure—one of the strongest risk factors for heart attacks, strokes, and kidney failure.

Dr Murali explains that even modest reductions in sodium intake can lead to noticeable health improvements. “Just switching to low-sodium salt can lower blood pressure by an average of 7/4 mmHg. That’s a small change with big potential, especially when scaled across millions of people.”

These low-sodium salts, often made by replacing part of the sodium chloride with potassium or magnesium salts, are already available in some markets. But the real problem? Access and affordability.

Before launching the intervention, researchers from NIE conducted a market survey across 300 retail stores in Chennai to assess the availability and pricing of low-sodium salt substitutes (LSS). The findings were discouraging. While 52 percent of supermarkets stocked LSS, just 4 percent of small grocery shops carried them. On average, LSS was more than twice the cost of standard iodised salt—Rs 5.6 per 100g compared to Rs 2.7 per 100g.

“The supply-demand mismatch is glaring,” says Dr Murali. “Low availability is often a proxy for low awareness. People don’t ask for what they don’t know exists. That’s where public education plays a critical role.”

To amplify the conversation, ICMR-NIE launched a digital campaign called #PinchForAChange on social media. The campaign uses bite-sized messages, infographics, and quick facts to raise awareness around the hidden salt in common Indian foods, advocate for healthier choices, and make low-sodium salt feel like a tangible option—not a medical compromise.

Dr Ganesh Kumar, a senior scientist at NIE and part of the intervention team, says the goal is to normalize lower salt use without inducing fear. “This isn’t about villainizing Indian cuisine. It’s about finding ways to retain the flavor while dialing down the danger.”

The NIE’s program is more than just a research trial—it’s a blueprint for future policy. If the intervention works, it could integrate a salt-reduction module into India’s national health framework, particularly in chronic disease programs. It could also trigger price regulations, improve retail distribution, and increase demand for heart-healthy salt alternatives.

“It’s time to stop treating salt as an invisible ingredient,” Dr Murali says. “This study is about making the invisible, visible—on labels, in stores, and in conversations around health.”

The intervention’s first year is focused on groundwork—baseline surveys, stakeholder mapping, and training community health workers. The second and third years will roll out the intervention in phases, with rigorous data collection to track shifts in sodium intake and blood pressure levels.

Though this is an India-specific project, its implications are global. The problem of excess sodium isn’t limited to India. Across the globe, people are unknowingly consuming dangerous amounts of salt, mostly hidden in processed food, sauces, snacks, and bread. What ICMR-NIE is attempting—pairing science with community-led implementation—could serve as a model for other developing nations grappling with similar public health challenges.

The WHO has identified salt reduction as one of the five priority actions to reduce noncommunicable diseases. Yet progress has been patchy. What sets this project apart is its bottom-up model—one that could potentially offer more sustainable, community-supported outcomes.

In a country where food is deeply cultural, where flavors are layered and bold, telling people to “eat less salt” isn’t enough. But offering affordable, accessible alternatives? Partnering with communities? Making salt reduction a collective effort, not just an individual choice?

That might just work. As Dr Murali puts it, “This is not just about salt. It’s about balance—on our plates, in our bodies, and in public health. Change doesn’t need to be overwhelming. Sometimes, it begins with just a pinch.”

india salt consumption

icmr salt study

low sodium salt

hypertension india

salt health risks

salt substitutes india

Salt is essential but in the quantities it’s being consumed across India, it’s also becoming lethal. Scientists from the Indian Council of Medical Research’s National Institute of Epidemiology (ICMR-NIE) are sounding the alarm: excessive salt intake is quietly fuelling a rise in hypertension, stroke, kidney damage, and cardiovascular disease.The numbers speak for themselves. The World Health Organization (WHO) recommends less than 5 grams of salt per person per day. Urban Indians are consuming nearly double that—around 9.2 grams daily. Even in rural communities, where processed food intake is relatively lower, the average is about 5.6 grams/day. This isn’t just a matter of preference; it’s a looming public health crisis.To tackle this issue, ICMR-NIE has launched a three-year community-based salt reduction project in Punjab and Telangana. The goal is simple but ambitious: bring salt consumption closer to the WHO threshold by working directly with local communities. What sets this apart is the model—they’re not pushing health education top-down. Instead, they’re co-creating solutions with health workers, residents, and local authorities.Dr Sharan Murali, senior scientist and principal investigator of the study, says this approach is intentional. “We’re not just distributing pamphlets. We’re listening first. Health interventions work best when they’re built with the people who will use them.”This model of collaborative design is being trialled through India’s network of Health and Wellness Centres (HWCs), where trained health workers will deliver personalised salt-reduction counselling. The focus is particularly sharp on people already living with hypertension.Why the Focus on Salt?There’s a reason salt is getting so much attention from epidemiologists and public health experts. It’s directly linked to raised blood pressure—one of the strongest risk factors for heart attacks, strokes, and kidney failure.Dr Murali explains that even modest reductions in sodium intake can lead to noticeable health improvements. “Just switching to low-sodium salt can lower blood pressure by an average of 7/4 mmHg. That’s a small change with big potential, especially when scaled across millions of people.”These low-sodium salts, often made by replacing part of the sodium chloride with potassium or magnesium salts, are already available in some markets. But the real problem? Access and affordability.Can Low-Sodium Salt Help?Before launching the intervention, researchers from NIE conducted a market survey across 300 retail stores in Chennai to assess the availability and pricing of low-sodium salt substitutes (LSS). The findings were discouraging. While 52 percent of supermarkets stocked LSS, just 4 percent of small grocery shops carried them. On average, LSS was more than twice the cost of standard iodised salt—Rs 5.6 per 100g compared to Rs 2.7 per 100g.“The supply-demand mismatch is glaring,” says Dr Murali. “Low availability is often a proxy for low awareness. People don’t ask for what they don’t know exists. That’s where public education plays a critical role.”To amplify the conversation, ICMR-NIE launched a digital campaign called #PinchForAChange on social media. The campaign uses bite-sized messages, infographics, and quick facts to raise awareness around the hidden salt in common Indian foods, advocate for healthier choices, and make low-sodium salt feel like a tangible option—not a medical compromise.Dr Ganesh Kumar, a senior scientist at NIE and part of the intervention team, says the goal is to normalize lower salt use without inducing fear. “This isn’t about villainizing Indian cuisine. It’s about finding ways to retain the flavor while dialing down the danger.”The NIE’s program is more than just a research trial—it’s a blueprint for future policy. If the intervention works, it could integrate a salt-reduction module into India’s national health framework, particularly in chronic disease programs. It could also trigger price regulations, improve retail distribution, and increase demand for heart-healthy salt alternatives.“It’s time to stop treating salt as an invisible ingredient,” Dr Murali says. “This study is about making the invisible, visible—on labels, in stores, and in conversations around health.”The intervention’s first year is focused on groundwork—baseline surveys, stakeholder mapping, and training community health workers. The second and third years will roll out the intervention in phases, with rigorous data collection to track shifts in sodium intake and blood pressure levels.Though this is an India-specific project, its implications are global. The problem of excess sodium isn’t limited to India. Across the globe, people are unknowingly consuming dangerous amounts of salt, mostly hidden in processed food, sauces, snacks, and bread. What ICMR-NIE is attempting—pairing science with community-led implementation—could serve as a model for other developing nations grappling with similar public health challenges.The WHO has identified salt reduction as one of the five priority actions to reduce noncommunicable diseases. Yet progress has been patchy. What sets this project apart is its bottom-up model—one that could potentially offer more sustainable, community-supported outcomes.One Pinch at a TimeIn a country where food is deeply cultural, where flavors are layered and bold, telling people to “eat less salt” isn’t enough. But offering affordable, accessible alternatives? Partnering with communities? Making salt reduction a collective effort, not just an individual choice?That might just work. As Dr Murali puts it, “This is not just about salt. It’s about balance—on our plates, in our bodies, and in public health. Change doesn’t need to be overwhelming. Sometimes, it begins with just a pinch.”

this daily seasoning is twice as dangerous to your heart and kidney for indians, flags icmr study

Ishita Roy

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A new study has found that synthetic <span>food dyes</span> are used in roughly 1 in 5 packaged foods and beverages sold by leading U.S. food manufacturers. The research, published in the Journal of the Academy of <span>Nutrition</span> and Dietetics, raises concerns over the widespread presence of artificial colorants in everyday supermarket products, especially those marketed to children.

The most commonly used dye was Red 40, found in 14% of all products analyzed — or about one in every seven items. Red 40 is among a group of eight synthetic dyes currently under review by U.S. health authorities due to growing concerns about their health impacts.

“Products containing synthetic dyes also had a much higher average total sugar content compared to products without synthetic dyes,” said lead researcher Elizabeth Dunford, a nutrition consultant with the University of North Carolina at Chapel Hill. “This suggests that companies are using bright colors to market sweeter, less nutritious foods.”

In April, the U.S. Food and Drug Administration (FDA) began taking steps to eliminate some of these dyes from the food supply. It proposed revoking approval for Citrus Red 2 and Orange B, and announced plans to phase out Red 40, Green 3, Yellow 5, Yellow 6, Blue 1, and Blue 2 by the end of 2026.

“These poisonous compounds offer no nutritional benefit and pose real, measurable dangers to our children’s health and development,” said U.S. Health and Human Services Secretary Robert F. Kennedy Jr. in an earlier statement. “That era is coming to an end.”

To understand just how widespread synthetic dyes are, researchers analyzed nearly 39,800 grocery store products from the top 25 food manufacturers in the U.S. The data represented more than 80% of packaged foods available in American supermarkets.

The findings showed that synthetic dyes are particularly prevalent in products targeted at children. About 28% of products in the top five child-focused categories contained dyes, compared to 11% in all other categories. These categories included confections, sugary beverages, ready-to-eat meals, breakfast cereals, and baked goods.

<h4>Top Offenders: Sports and Sugary Drinks</h4>

Certain food and drink categories were more likely to include synthetic dyes. The study found:

<ul><li>Sports drinks: 79% contained dyes</li><li>Beverages made from concentrate: 71%</li><li>Confections (candies): 54%</li></ul>

When looking at consumer purchases, three categories dominated:

<ul><li>Carbonated drinks: 30% of dye-containing products</li><li>Confections: 26%</li><li>Sports drinks: 14%</li></ul>

Interestingly, products with synthetic dyes also contained 141% more total sugar on average than those without them. However, they tended to have lower levels of sodium and saturated fat.

“There are a number of policy options to limit dye exposure, including bans and warning labels,” said Thomas Galligan, principal scientist for food additives and supplements at the Center for Science in the Public Interest in Washington, D.C.

Galligan emphasized that companies could also choose to reduce dye use on their own. “Our results show a wide variation in how much different companies use synthetic dyes, even within the same food categories,” he said. “That tells us it’s entirely feasible to cut back.”

nutrition

food dyes

diet and nutrition

diet nutrition

us health

A new study has found that synthetic food dyes are used in roughly 1 in 5 packaged foods and beverages sold by leading U.S. food manufacturers. The research, published in the Journal of the Academy of Nutrition and Dietetics, raises concerns over the widespread presence of artificial colorants in everyday supermarket products, especially those marketed to children.Red 40 Tops the ListThe most commonly used dye was Red 40, found in 14% of all products analyzed — or about one in every seven items. Red 40 is among a group of eight synthetic dyes currently under review by U.S. health authorities due to growing concerns about their health impacts.“Products containing synthetic dyes also had a much higher average total sugar content compared to products without synthetic dyes,” said lead researcher Elizabeth Dunford, a nutrition consultant with the University of North Carolina at Chapel Hill. “This suggests that companies are using bright colors to market sweeter, less nutritious foods.”A Push for Change by 2026In April, the U.S. Food and Drug Administration (FDA) began taking steps to eliminate some of these dyes from the food supply. It proposed revoking approval for Citrus Red 2 and Orange B, and announced plans to phase out Red 40, Green 3, Yellow 5, Yellow 6, Blue 1, and Blue 2 by the end of 2026.“These poisonous compounds offer no nutritional benefit and pose real, measurable dangers to our children’s health and development,” said U.S. Health and Human Services Secretary Robert F. Kennedy Jr. in an earlier statement. “That era is coming to an end.”Study Covered 39,800 ProductsTo understand just how widespread synthetic dyes are, researchers analyzed nearly 39,800 grocery store products from the top 25 food manufacturers in the U.S. The data represented more than 80% of packaged foods available in American supermarkets.The findings showed that synthetic dyes are particularly prevalent in products targeted at children. About 28% of products in the top five child-focused categories contained dyes, compared to 11% in all other categories. These categories included confections, sugary beverages, ready-to-eat meals, breakfast cereals, and baked goods.Top Offenders: Sports and Sugary DrinksCertain food and drink categories were more likely to include synthetic dyes. The study found:Sports drinks: 79% contained dyesBeverages made from concentrate: 71%Confections (candies): 54%When looking at consumer purchases, three categories dominated:Carbonated drinks: 30% of dye-containing productsConfections: 26%Sports drinks: 14%More Sugar, Less SodiumInterestingly, products with synthetic dyes also contained 141% more total sugar on average than those without them. However, they tended to have lower levels of sodium and saturated fat.“There are a number of policy options to limit dye exposure, including bans and warning labels,” said Thomas Galligan, principal scientist for food additives and supplements at the Center for Science in the Public Interest in Washington, D.C.Galligan emphasized that companies could also choose to reduce dye use on their own. “Our results show a wide variation in how much different companies use synthetic dyes, even within the same food categories,” he said. “That tells us it’s entirely feasible to cut back.”

Aarushi Bhadury

This Unlikely 4 Food Items Can Help You Lower Your Blood Pressure And Protect Your Heart

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Ayurveda

This Ayurvedic Fruit Is Known For Lowering Blood Sugar And Clearing Your Skin

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Foods plays an important role in protecting our heart. While we may avoid certain foods that seem unhealthy, understanding the components and their benefits can help us make educated choices for our health. One such food is chocolate. Often avoided for health, study shows that it can actually protect your heart. 

Enjoying a bit of dark chocolate or a comforting cup of tea might do more than just taste good – scientists have found they can actually help lower your blood pressure. Researchers in the UK have been studying natural plant compounds called flavan-3-ols to see if they can improve blood pressure and make our blood vessels work better. 

<h2>Flavan-3-ols and <span rel="noindex">Heart Health</span> </h2>

A study done by the University of Surrey confirms that flavan-3-ols, found naturally in foods like cocoa, tea, apples, and grapes, are great for your heart and blood pressure. While these compounds "show promise," the researchers note they aren't commonly used yet to prevent heart disease. Their study looked at information from many other studies – 145 of them, involving 5,200 people. 

The study found that regularly eating foods with flavan-3-ols can lower blood pressure readings, especially for people who already have high blood pressure. In some cases, the positive effect was similar to what you'd get from certain blood pressure medicines. 

Flavan-3-ols also made the inner lining of blood vessels (called the endothelium) work better. This lining is super important for smooth blood flow and overall heart health. If it gets damaged, it can lead to problems like hardened arteries, which can cause heart attacks and strokes. 

The researchers also noticed that the improvement in blood vessel function happened even if blood pressure didn't change. This suggests these compounds have a wider positive impact on your blood system, showing they can help prevent heart and blood vessel problems.

<h2>Trio-Protector For Heart Health </h2>

The researchers explained that these findings are encouraging for anyone looking for easy ways to manage their blood pressure and keep their heart healthy through tasty diet changes. 

But remember, this doesn't mean you can eat tons of chocolate. Small amounts are key, and dark chocolate is much better than milk chocolate. Also, flavan-3-ols can't replace your blood pressure medicines if you need them. However, they can be a useful extra part of a "healthy lifestyle." 

Adding small amounts of everyday foods like tea, apples, dark chocolate, or cocoa powder to your diet can give you helpful amounts of flavan-3-ols. While not a substitute for medicine or your doctor's advice, including more foods rich in flavan-3-ols daily can be a valuable addition to a healthy routine, especially if you have higher blood pressure. He added that while these findings are hopeful, they need more study. 

<h2>How Flavan-3-ols Protect Heart Health </h2>

In 2022, a study Cosmos looked at over 21,000 people and found that certain cocoa compounds (a type of flavanol) significantly reduced deaths from heart disease by 27%. 

The lead researcher explained that the 145 studies they reviewed tested various foods and supplements with flavan-3-ols, including cocoa, green and black tea, grapes, and apples. They also checked how these compounds affected blood pressure and how well blood vessels widen. The studies varied in length, from a single dose to weeks or months. On average, people ate about 586 mg of flavan-3-ols each day. That's roughly the amount in two to three cups of tea, one to two servings of dark chocolate, two tablespoons of cocoa powder, or a couple of apples. 

Regular intake of flavan-3-ols led to an average drop in blood pressure readings of about 2.8 points (top number) and 2.0 points (bottom number). But for people who already had high blood pressure, the benefits were even bigger, with drops of up to 6-7 points (top number) and 4 points (bottom number). These improvements were similar to what some blood pressure medicines achieve and could greatly lower the risk of heart attacks and strokes. 

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Flavan 3 ols and Heart Health

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Foods plays an important role in protecting our heart. While we may avoid certain foods that seem unhealthy, understanding the components and their benefits can help us make educated choices for our health. One such food is chocolate. Often avoided for health, study shows that it can actually protect your heart. Enjoying a bit of dark chocolate or a comforting cup of tea might do more than just taste good – scientists have found they can actually help lower your blood pressure. Researchers in the UK have been studying natural plant compounds called flavan-3-ols to see if they can improve blood pressure and make our blood vessels work better. Flavan-3-ols and Heart Health A study done by the University of Surrey confirms that flavan-3-ols, found naturally in foods like cocoa, tea, apples, and grapes, are great for your heart and blood pressure. While these compounds "show promise," the researchers note they aren't commonly used yet to prevent heart disease. Their study looked at information from many other studies – 145 of them, involving 5,200 people. The study found that regularly eating foods with flavan-3-ols can lower blood pressure readings, especially for people who already have high blood pressure. In some cases, the positive effect was similar to what you'd get from certain blood pressure medicines. Flavan-3-ols also made the inner lining of blood vessels (called the endothelium) work better. This lining is super important for smooth blood flow and overall heart health. If it gets damaged, it can lead to problems like hardened arteries, which can cause heart attacks and strokes. The researchers also noticed that the improvement in blood vessel function happened even if blood pressure didn't change. This suggests these compounds have a wider positive impact on your blood system, showing they can help prevent heart and blood vessel problems. Trio-Protector For Heart Health The researchers explained that these findings are encouraging for anyone looking for easy ways to manage their blood pressure and keep their heart healthy through tasty diet changes. But remember, this doesn't mean you can eat tons of chocolate. Small amounts are key, and dark chocolate is much better than milk chocolate. Also, flavan-3-ols can't replace your blood pressure medicines if you need them. However, they can be a useful extra part of a "healthy lifestyle." Adding small amounts of everyday foods like tea, apples, dark chocolate, or cocoa powder to your diet can give you helpful amounts of flavan-3-ols. While not a substitute for medicine or your doctor's advice, including more foods rich in flavan-3-ols daily can be a valuable addition to a healthy routine, especially if you have higher blood pressure. He added that while these findings are hopeful, they need more study. How Flavan-3-ols Protect Heart Health In 2022, a study Cosmos looked at over 21,000 people and found that certain cocoa compounds (a type of flavanol) significantly reduced deaths from heart disease by 27%. The lead researcher explained that the 145 studies they reviewed tested various foods and supplements with flavan-3-ols, including cocoa, green and black tea, grapes, and apples. They also checked how these compounds affected blood pressure and how well blood vessels widen. The studies varied in length, from a single dose to weeks or months. On average, people ate about 586 mg of flavan-3-ols each day. That's roughly the amount in two to three cups of tea, one to two servings of dark chocolate, two tablespoons of cocoa powder, or a couple of apples. Regular intake of flavan-3-ols led to an average drop in blood pressure readings of about 2.8 points (top number) and 2.0 points (bottom number). But for people who already had high blood pressure, the benefits were even bigger, with drops of up to 6-7 points (top number) and 4 points (bottom number). These improvements were similar to what some blood pressure medicines achieve and could greatly lower the risk of heart attacks and strokes. 

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