Tag Archives: did you know?

Male Infertility: Did You Know That Sperm Count Is Dramatically Declining?

Posted on by

spermmensfertilityIt’s Men’s Health Week (9th-15th June 2014) and whilst much has been written about the previously taboo male health topics such as prostate cancer and erectile dysfunction, the area of male infertility has, until recently, been relatively ignored. Most information and support around infertility is directed at women, however in 40% of cases, the cause of the problem lies with the man.1

Recently, doctors and researchers have been looking at the decline in sperm quality in all men, one of the more common causes of male infertility, and speculating on the causes for this alarming and growing problem. Up to a fifth of young men today have a low sperm count (defined as fewer than 20 million sperm per millilitre of semen2) and the number of sperm in each millilitre of semen has halved between World War Two and 1992, while abnormal sperm is on the rise.3 We can’t be sure why this is happening, although a recent study suggests that a combination of different chemicals found in everyday packaging and toiletries, may be having an impact.

To help couples who are trying for a baby but may be experiencing issues such as low sperm count and motility issues, The Stork is a new home conception aid, which uses cervical cap insemination and bridges the gap between starting to try for a baby and in-clinic treatment options.

“Male fertility is an area which has been greatly over looked over the last few years so it’s encouraging to see this research examining the causes. It’s important for men to think about their fertility – not just their partner’s – when planning a family. Overheating, obesity, alcohol consumption and smoking can all impair sperm quality and motility. Some men may feel their masculinity is compromised in some way when they learn they could have fertility issues, check this as it is better to deal with these head on than bury your head in the sand. Ask your doctor to investigate what might be the cause so you can identify potential solutions. For some couples with low sperm count or low motility, the new at-home conception aid, The Stork, can help because it puts the sperm as close to the egg as possible,” said Professor Ellis Downes, Consultant in Obstetrics and Gynaecology.

1. Schiffer C., Müller A., Egeberg D. L., Alvarez L., Brenker C., Rehfeld A., Frederiksen H., Wäschle B., Kaupp U. B., Balbach M., Wachten D., Skakkebaek N. E., Almstrup K. and Strünker T. (2014), Direct action of endocrine disrupting chemicals on human sperm. EMBO

2. NHS Choices: Low sperm count. Available at: http://www.nhs.uk/conditions/low-sperm-count/Pages/Introduction.aspx [Last accessed June 2014]

3. Elizabeth Carlsen and others, “Evidence for decreasing quality of semen during the past 50 years,” British Medical Journal, 305, 1992, 609-613

The role of red meat in the diet

Posted on by

Fresh_meatThe role of red meat in the diet

A government dietary surveys continue to demonstrate that diets in the UK, whatever our age, are worryingly low in some nutrients commonly found in meat, such as vitamin A, vitamin D, iron, magnesium, zinc, selenium and potassium. Meat has been a staple part of the human diet since the dawn of mankind and a new review[1] just published, has found that including lean red meat in diets across the age spectrum, from infanthood to old age, may help to narrow the present gap between vitamin and mineral intakes and recommended levels. In addition, the evidence suggests that nutrients commonly found in red meat play a role in supporting cognitive function, immune health and addressing iron deficiency.

 

Red meat – defined as beef, veal, pork and lamb, which is fresh, minced or frozen – is a source of high quality protein and important micronutrients. Beef and lamb are classed as a ‘rich source’ – i.e. more than 30% of the recommended daily allowance (RDA) – of niacin, vitamin B12 and zinc. It is also a ‘source’ – i.e. 15% or more of the RDA – of iron, potassium and phosphorous. Pork is a ‘rich source’ of vitamin B1 (thiamin). Meat, particularly from grass-fed animals, can be a valuable source of long chain n-3 polyunsaturated fatty acids. These fatty acids, also found in oily fish, support normal foetal development as well as helping to lower the risk of inflammatory conditions, depression and dementia in later life. Red meat is an important source of haem iron – the type that is most readily absorbed – while survey data show that average iron intakes in the UK are worryingly low in some groups such as young children, teenagers and pregnant women.

 

 

GETTING THE FACTS RIGHT:

 

In response to a study on vegetarian diets published yesterday2, independent dietician and member of the Meat Advisory Panel (MAP) Dr Carrie Ruxton comments: “This study looked at different groups of Seventh Day Adventists in the US using questionnaires, noting that those with vegetarian diets lived slightly longer than those consuming meat. However, there were several problems with the study. Firstly, vegetarians had a lower body mass index and were less likely to smoke or drink alcohol than non-vegetarians. Secondly, little attempt was made to account for other dietary variables which could affect mortality risk. It was reported that the vegetarians had high vitamin C and fibre intakes, which could certainly impact on health. Thus, the simple presence or absence of meat is an unlikely reason for the differences in mortality rates, given the large differences in smoking, body mass index, alcohol intake, vitamin C and fibre.

 

“The study also points out that differences in mortality between vegetarians and meat eaters have not been shown in European studies, for example the large European Prospective

Investigation into Cancer and Nutrition–Oxford (EPIC Oxford) cohort study of 47,254 participants[2]. Thus, the US study is not relevant for the UK where intakes of red meat are lower. There is no reason why a moderate amount of red meat, as recommended by the Scientific Advisory Committee on Nutrition (SACN) and consumed as part of a balanced diet, should not be seen as beneficial for health and wellbeing.

 

Red meat contains highly bioavailable nutrients, particularly zinc and iron, which are less available from a vegetarian diet. Given the low dietary intakes of some nutrients within the UK population, adults should continue to consume a balanced diet with up to 70g of lean red meat per day and up to 500g per week as recommended by SACN”.

 

DID YOU KNOW? Meat and heart health: In a cohort study among over 51,000 people, meat consumption up to ~100 g/day, was not associated with increased mortality from ischemic heart disease, stroke or total cardiovascular disease among either men or women.[3]

 

In summary, lean red meat plays an important part in a balanced diet. Red meat supplies key nutrients which can be lacking in the diets of some sub -groups of the UK population.  Evidence indicates that consumption of red meat in recommended amounts does not have a deleterious effect on lipid levels, a risk factor for heart disease. Lean red meat can make a positive contribution to bridging the dietary gap that exists in the diets of some people in the UK.

 

THE FACTS: UK nutrition – the seven ages of mankind: 1

 

  • Infants and pre-school children – studies show that diets in this age group are low in vitamin A, vitamin D, iron, zinc.
  • Pre-pubescent children – diets were found to be low in vitamin A, magnesium, iron and zinc. Boys tended to have higher intakes of iron and thiamin than girls.
  • Teenagers (13 to 18 years) – diets are low in many key nutrients – including vitamin A, vitamin D, iron, magnesium, zinc, selenium and potassium.
  • Adults of reproductive age (19-50 years) – diets, particularly for females, fall short in magnesium and iron, as well as zinc, selenium and potassium.
  • Pregnancy and lactation – Women on average fail to get enough calcium, magnesium, iron, iodine, selenium and potassium and vitamin D.
  • Middle-age and older age (50 years and above) – while this group have better quality diets, there are still shortfalls in intakes of magnesium, zinc and potassium.
  • Older-age (75 years and beyond) – data shows that in adults aged over 85, intakes of magnesium, zinc and potassium are below the recommended nutrient intake.