Boomers Can Achieve Better Health with Super Foods
Super foods. The name alone evokes images of capped heroes, swooping in to save the day. But are these foods really worthy of such superlative nomenclature? And are the health benefits to seniors all they are cracked up to be? For some of these foods, the answer is a resounding “Yes!” But for others, recent studies have given mixed reviews.
What makes a food “super”?
The trademark of most of the super foods is that they are packed with vitamins, minerals, fiber, “good” fats, and/or lean protein. On top of that, many are loaded with antioxidants. Diets rich in antioxidants are frequently associated with the prevention of cancer, inflammation, neurodegenerative diseases, and cardiovascular disease–all issues of concern as we age.
Many varieties of berries are high in vitamins, fiber, and flavonoid–a powerful antioxidant that boasts anti-inflammatory and cancer-fighting immune system benefits. In addition to berries’ antioxidant properties, a 2013 research study out of the Harvard School of Public Health in Boston showed that women who ate three or more servings of blueberries and strawberries each week reduced their risk of heart attack by up to one-third. Another berry, avocado (yep, it’s a berry!) is also high in blood pressure-controlling potassium, lutein for eye health, and monounsaturated fat, which is the “good” kind that helps lower bad cholesterol.
When it comes to this bittersweet indulgence, moderation is the key. While dark chocolate is rich in antioxidant flavonoids, it is also high in fat and calories. A few morsels here and there can have cancer-fighting benefits, but too much will result in weight gain, which has numerous negative effects on seniors’ health. Stick to the higher percentages of cacao as these varieties usually have a higher concentration of flavonoids but have less added sugar.
Kale and other dark green leafy vegetables are renowned for their lowcalorie/high fiber content, while also providing vitamins A, C, E, and potassium. But it is kale’s abundance of carotenoid, an antioxidant that protects cells and may help halt the early stages of cancer, that escalates it to the super food category. In fact, studies have shown that eating two to three servings of green leafy vegetables like kale per week may lower the risk of stomach, breast, and skin cancer, making it one of the top cancer-fighting foods. These same antioxidants have also been proven to decrease the risk of heart disease.
Nuts and legumes
Nuts and legumes (like peanuts) are great sources of plant-based protein, fiber, and heart-healthy polyunsaturated and monounsaturated fats (“good” fats), but many people shy away from nuts because of their high fat content. However, clinical research suggests that moderate nut consumption is unlikely to contribute to obesity and may in fact aid in weight loss. Other epidemiologic studies have correlated nuts with reductions in coronary heart disease, gallstones, diabetes, hypertension, cancer, inflammation, cholesterol levels, and blood pressure. With their bevy of cardiovascular benefits, the American Heart Association recommends getting four servings a week of unsalted nuts like almonds, peanuts, pistachios, and walnuts.
Despite the high fat content, moderate amounts of olive oil are a key ingredient in the world-famous Mediterranean diet. People in the Mediterranean region who regularly consume olive oil have longer life expectancies and lower risks of heart disease, high blood pressure, stroke, and inflammation, compared to residents of North America and Northern Europe, and the monounsaturated fatty acids (MUFAs) found in olive oil may be the reason why. MUFAs have been shown to lower total cholesterol and low-density lipoprotein cholesterol levels. And for those with type 2 diabetes, studies have shown that MUFAs can help regulate insulin and blood sugar levels.
This one is probably the most hotly debated among the super foods list. Like with chocolate, moderation is key to any health benefits of el vino since high alcohol consumption can cause increased triglyceride levels, high blood pressure, and liver damage…not to mention wine’s high calorie count. Yet numerous studies have shown that moderate amounts of red wine can lower the risk of diabetes, heart attack, stroke, and heart disease. It’s thought that the antioxidant resveratrol found in red wine may be responsible for preventing damage to blood vessels, reducing bad cholesterol, and preventing blood clots. But it’s not all rosy news: some studies have suggested red wine increases the risk of certain cancers and dementia, while other studies found a decrease. So the jury is still out on whether a glass of red wine should be a part of the doctor’s orders for a healthy diet.
The American Heart Association recommends eating at least two 3.5 ounce servings per week of fatty fish, like salmon. That’s because salmon is low in saturated fat but high in omega-3 fatty acids, a “good” fat which can decrease the risk of abnormal heartbeats, reduce triglycerides, and slow plaque growth in the arteries. Omega-3 fatty acids also may help lower seniors’ risk of heart disease, depression, dementia, and arthritis. The bottom line on super foods
For seniors, good nutrition is key to staying healthy and active as you age. In fact, a sensible diet rich in fruits, vegetables, lean protein, low-fat dairy, and super foods can help prevent or slow the progression of many of the diseases and conditions that are so common among seniors, including high blood pressure and cholesterol, arthritis, and certain cancers.