Laurie Mischley: Lifestyle Modification as a Therapeutic Strategy in Parkinson's Disease

[park_bear]

This video is mostly about diet. Pleased that the bear diet of nuts, berries and salmon comes off pretty well. Note that these are observational study results which do not prove cause and effect.

youtu.be/_x_OWG-myg0?si=Yed...(Not working as expected?)

[Grumpy77]

What does the first point mean? I make much of my food in the oven, on high temp. Will it still produce the toxic acrylamide?

G

[park_bear in reply to Grumpy77]

Summary:

Acrylamide is bad because it has caused cancer in animal models and neurotoxicity in humans. Acrylamide can be created as a result of high temperature cooking of starchy foods. In this case high temperature means over 120° Celsius or 250° Fahrenheit. One can avoid creating acrylamide by not cooking food beyond a golden yellow color - avoid browning. Not covered in this comment - the creation of toxic compounds from high temperature cooking of protein. For that discussion see my writing here: A Tale Of Two Studies Leads To A Deeper Understanding Of Cardiovascular Disease tinyurl.com/y6agl45j

Detailed discussion: Acrylamide - why it is a problem:

cafeesaude.com/wp-content/u...

"The chemical and toxicological properties of acrylamide have been the subject of numerous studies. Using high-dose animal studies, primarily rodents, it has been found to be a carcinogen and genotoxin. It is a neurotoxin in humans, primarily peripheral neuropathy. Primarily on the basis of the animal studies, the International Agency for Research on Cancer (IARC) has classified acrylamide as Group 2A – “probably carcinogenic to humans” (IARC 1994)."

journals.sagepub.com/doi/fu...

"Neurotoxicity

Neurotoxicity is a major consequence of AA exposure, and considerable attention has been drawn to this area of investigation. This compound is considered to be a cumulative neurotoxicant in rodents as well as in humans. In rodent toxicity studies, exposure to repeated doses of 10 to 50 mg/kg bw/d AA had been reported to cause neuropathy in most laboratory animal species, while exposure to single doses of 100 to 200 mg/kg was fatal in most animals. In vitro, AA was shown to induce apoptosis in rat primary astrocytes and cause mitochondrial dysfunction and apoptosis in BV-2 microglial cells.48 Moreover, Chen and Chou showed that AA disrupted the nervous system by inhibiting human neuroblastoma and glioblastoma cellular differentiation.

Acrylamide neurotoxicity in occupationally exposed populations has been ascertained by various epidemiological studies. General symptoms of neurotoxicity in humans are a characteristic ataxia, skeletal muscle weakness, weight loss, distal swelling, and degeneration of axons in the central and peripheral nervous systems. A case report from Sweden described peripheral neuropathy in tunnel workers exposed to short-term but intensive doses of a grouting agent containing AA and N-methylolacrylamide. There was a significant dose–response association between peripheral nervous symptoms and hemoglobin adducts that were used as biomarkers"

Genotoxicity and Carcinogenicity

The genotoxicity of AA and its major metabolite glycidamide had been investigated in several studies. A study by Alzahrani in mice showed that single doses of AA at 10, 20, and 30 mg/kg and repeated doses of 10 mg/kg for 1 and 2 weeks significantly induced DNA damage compared to the control group as shown by elevation in micronuclei and chromosome aberrations in mice bone marrow cells.

Moreover, prolonged exposure of animals to high concentrations of AA in the drinking water leads to tumor development at multiple sites in both male and female genders. Although there is sufficient evidence for the carcinogenicity of AA in experimental animals, the few epidemiologic studies conducted to date on occupational and dietary exposure to AA have found no consistent evidence of its carcinogenic effects in humans. Based on the current research, AA is currently classified as a “probable human carcinogen” by the IARC and as “reasonably anticipated to be a human carcinogen” by the US National Toxicology Program."

journals.sagepub.com/doi/fu...

"The WHO states that AA has no reliably identifiable threshold of effects, meaning that exposure to low doses might be followed by a symptom silent period in which the detrimental effects of the chemical may not be clinically apparent, but nevertheless morphological and/or biochemical alterations may be present. Tolerable daily intake for neurotoxicity from AA was estimated to be 40 mg/kg/d while that for cancer was estimated to be 2.6 and 16 mg/kg/d based on AA or glycidamide, respectively."

sciencedirect.com/science/a...

"Gas chromatography mass spectrometry analysis revealed that the average acrylamide level in potato and corn chips (1756 μg/kg) was 3500-fold higher than the permissible limit for acrylamide in drinking water (0.5 μg/kg). Potato-based chips and baked chips were found to contain 23% and 18% more acrylamide than corn-based chips and fried chips, respectively. The daily consumption of acrylamide from potato and corn chips was found to be 7–40-fold higher than the risk intake for carcinogenesis set by World Health Organization (WHO) but was below the neurotoxic risk threshold. "

A table of the amount of acrylamide in various foods can be found here:

journals.sagepub.com/doi/fu...

How it forms:

cafeesaude.com/wp-content/u...

"Acrylamide occurs in foods commonly consumed in diets worldwide. It is formed from the reaction of glucose and fructose with the amino acid asparagine via the Maillard reaction, which occurs during heat-processing of foods, primarily those derived from plant origin, such as potato and cereal products, above 120◦C (248◦F)...

Acrylamide is not present in native (raw) ingredients, such as raw potatoes. It is formed during heat processing (heat preparation) of carbohydrate-rich foods at elevated temperatures, normally considered as 120◦C (248◦F) or above, such as encountered during frying, broiling, baking, roasting,grilling, and toasting (Tareke et al. 2002). Food products derived from plant ingredients, such as potatoes and cereals, tend to contain the highest amounts of acrylamide. This is primarily due to the natural presence of the reactants (glucose/fructose and asparagine) involved in the formation of acrylamide."

Diagram of chemical reactions here:

journals.sagepub.com/doi/fu...

Strategy for Minimizing acrylamide formation:

cafeesaude.com/wp-content/u...

"Color is a good indicator of acrylamide in the final product. Appropriate cooking instructions are key (cook to golden yellow color)”

[park_bear in reply to park_bear]

The temperature limits set forth above refer to the temperature of the food, not the oven or other cooking environment. So if a chicken or casserole is baked in an enclosed baking dish that has some moisture, the temperature of the food will not exceed the boiling point of water.

[Grumpy77 in reply to park_bear]

If I forget everything else, I'll always remember "do not cook beyond golden yellow (no browning)". Thank you

[pdpatient]

Thank you for the video, park_bear . Quite insightful observations as always from Dr. Laura.