Depressed Adults Smoke More: Study

Adults who suffer from depression are twice as likely to smoke and also smoke more heavily than adults who are not depressed, a study released Wednesday shows.

Forty-three percent of all adults aged 20 and older who suffer from depression smoked cigarettes, compared with 22 percent of adults who were not depressed, data compiled by the US National Center for Health Statistics, which is part of the Centers for Disease Control and Prevention show.

The phenomenon was the most marked among men between the ages of 40 and 54 and women between the ages of 20 and 39.

More than half of men with depression, aged 40-54, were smokers compared to less than a quarter of men in the same age group who were not depressed, while half of women aged 20-39 who suffered depression smoked compared with 21 percent of women who were not depressed.

Nearly three in 10 adults with depression smoked more than a pack of cigarettes per day, which was almost twice the rate for adult smokers who were not depressed.

Even adults with mild depressive symptoms were more likely to smoke than adults with no symptoms at all of the chronic illness.

Symptoms of depression can be physical or psychological and include changes in sleeping and eating patterns, reduced sex drive, excessive fatigue or feelings of worthlessness or guilt.

Smokers who were depressed were more likely than non-depressed smokers to light up within five minutes of waking up: 51 percent of depressed smokers did so compared to three in 10 smokers who were not depressed.

Smokers with depression also had more difficulty kicking the habit.

Around seven percent of US adults aged 20 and over suffered from depression in 2005-2008, the study said.

The percentage of US adults who smoke cigarettes has fallen by half since the US Surgeon General issued the first report on smoking and health in 1964, but around one in five US adults still smoke, the study says. PhysOrg

The Onion As A Natural Alternative To Artificial Preservatives

Some components of the onion have antioxidant and antimicrobial properties, making it possible to use this bulb for food preservation. This is demonstrated by researchers from the Polytechnic University of Cataluña (UPC) and the University of Barcelona (UB) in a study that has just been published in the International Journal of Food Science and Technology.

“The antioxidant and antimicrobial properties of the flavonoids of the raw onion make it a good candidate for use in food preservation”, researcher from the Department of Nutrition and Bromatology at UB and co-author of a project carried out in the Department of Agrifood Engineering and Biotechnology at UPC, confirms to SINC.

The study, that has just been published by the International Journal of Food Science and Technology, shows that the flavonoids of onion, in addition to having beneficial properties for health, increase the life of foods, and so “they are a natural alternative to artificial additives used in the food industry”. Flavonoids are phenolic compounds (with the phenol group) which are synthesized by plants.

The results confirm that, especially the yellow variety, is “a good source of these types of substances, and there is a positive correlation between the presence of flavonoids and their antioxidant capacity”.

“The onion can be effective for delaying lipid oxidation in emulsions of oil and water –a model system of foods like margarines and mayonnaises-, and it also inhibits the growth of microorganisms that alter foods”, Santas indicates.

The scientific team analyzed onions of the White varieties “Fuentes de Ebro” and “Calçot de Valls” and the yellow variety “Grano de Oro”. Using them the researchers demonstrated that phenolic compounds in the onion prevent the development of bacteria such as Bacillus cereus, Staphylococcus aureus, Micrococcus luteus and Listeria monocytogenes, microorganisms typically associated with the deterioration of foods.

Previous studies indicate that flavonoids have beneficial effects for health due to their antioxidant, anti-inflammatory, cardioprotective, vasodilatory and anti-carcinogenic properties, making it of special interest in the prevention of chronic illnesses, such as cardiovascular illnesses, and some types of cancer.

A more stable component

The flavonoids of the onion are more stable than some of its other components, such as sulphur compounds. Traditionally it was indicated that these sulphuric compounds are good for the health, as they are responsible for the characteristic taste, aroma and lacrimogenic effects of the plant. These substances, which are very volatile and unstable, are released when the onion is damaged or cut.

The onion (Allium cepa) is one of the most cultivated and consumed vegetables on the planet (around 66 million tons in 2008, of which 1.1 million were produced in Spain, especially in Castilla-La Mancha), and one of the main ingredients of the Mediterranean diet. redOrbit