How to Prevent The Common Cold
By AM Northwest Staff
Today we met with Elizabeth Somer about how to prevent the common cold. It’s cold and flu season again. But don’t take the next sniffle lying down. The immune system is your body’s number one line of defense against the onslaught of viruses, bacteria, and other germs that are in abundance this time of year. That system is turned on or off in part by what you eat and how you supplement. According to registered dietitian Elizabeth Somer, eating right helps maintain a strong immune system; consequently, you’re less likely to get sick and if you do, the symptoms will be milder and you’ll recover quicker.
Is it really possible to eat to prevent a cold? What are some foods with cold – blocking properties?
While an apple a day won't keep the doctor away, heaping the plate with broccoli, spinach and oranges might be just what the doctor ordered. Colorful fruits and vegetables are sources of the antioxidants, including beta carotene, vitamin E, selenium and vitamin C. The antioxidants work together to boost the immune response and increase resistance to infection, colds, and flu bugs. Ample intake of beta carotene-rich foods, such as carrots, apricots and broccoli, also maintains the skin and mucous linings in the nose and lungs, which are the body's first line of defense against germs. Most people don’t get enough of these foods and would do well to double or even triple current intake to at least 8, and preferably 10, servings daily. For example:
You suggest trying to keep your saturated fat intake low. what's the best way to do that?
Cut back on meat and full-fat dairy products, as well as many processed foods in order to keep saturated fat intake low. Choose cuts of meat that are 7% or less fat, as listed on the label. Have fat-free refried beans not the original. Choose canned products, like chili, that is low fat and contains no more than 1 gram saturated fat/100 calories. Switch to seafood, chicken breast, and legumes. Choose nonfat dairy products and cut back or cut out butter, fatty meats, etc.
And you added yogurt here to the mix...why?
Preliminary research suggests that certain healthy bacteria in some yogurts, including Lactobacillus and Bifidum, reduce the number of colds a person gets in a season, as well as the severity and duration. Skip the fancy high-sugar yogurts that claim to have special immune effects and just choose plain, nonfat yogurt with active cultures.
Are there any specific nutrients that we should be taking this time of year? Is it best to get them in supplement form or through food?
Vitamin E increases resistance to the flu and reduces the risk for upper respiratory infections. Less than 10% of Americans get even minimal amounts of vitamin E, while you need at least 100IU or more, which is virtually impossible to get from diet alone. So you would need to supplement with this nutrient. (Vitamin E must be present before you get sick. It cannot be taken later and be expected to repair the damage.)
Studies from Loma Linda University in California and our own Oregon State University report that increasing vitamin B6 intake in some people raises blood levels of the vitamin and enhances the immune response. You can increase your intake of this vitamin by eating more bananas, avocados, and dark green leafy vegetables. The minerals, including iron, selenium, copper, and zinc, also boost immunity. These minerals are found in whole grains and cooked dried beans and peas.
What about vitamin C -- many people believe it can cure colds...true or false?
True - sort of. First, vitamin E works best to prevent a cold if you also are consuming optimal amounts of vitamin C. If you can’t eat the optimal 8 to 10 fruits and vegetables daily, then take a vitamin C along with your vitamin E. Then, you should boost intake of C even further once you feel a cold coming on. A large number of studies have verified that vitamin C might not prevent the cold from happening, but it does help curb its severity and duration. The effective dose here is about 500 milligrams to 2,000 milligrams daily starting at the first signs of a cold and taken in divided doses. That’s only for adults; young children are much more susceptible to toxicity effects from vitamins and minerals, so keep their intake to within recommended levels or discuss higher doses with your physician.
If you already have a cold, are there any foods or supplements proven to reduce the severity of it?
Possibly. Although controversial, there are a few studies showing that zinc lozenges might help curb the symptoms of a cold. Taking one or two of these daily is worth a try. Nasal zinc gel seems to shorten the duration of a cold while zinc nasal spray does not. However, watch out for overdoses here. More than 50 milligrams of zinc daily overtime actually might suppress the immune system and could interfere with your body’s efforts to get well.
Here we have a variety of garlic products, but what does it do to chase away a cold?
People have been using garlic for centuries (think Egypt at the time of the Pyramids) to prevent infection, but it’s only recently that scientists isolated numerous sulfur-containing compounds in garlic that have potent antibacterial and possibly anti-viral effects. These sulfur compounds destroy germs' ability to grow and reproduce, much in the same way as penicillin fights infections. A well-designed study of nearly 150 people supports the value of garlic for preventing and treating the common cold. In this study, people received either garlic supplements or placebo for 12 weeks during "cold season" (between the months of November and February). Those who received the garlic had significantly fewer colds than those who received placebos. Plus, when faced with a cold, the symptoms lasted a much shorter time in those receiving garlic compared to those receiving placebos.
The trick is getting enough, without sacrificing your social life. While some researchers suggest as much as 10 cloves a day, others say that as little as 2 to 3 cloves is enough, especially if combined with a diet full of fresh fruits and vegetables and high in vitamin C. That’s as simple as adding a few cloves to pasta sauces, stews, soups, or salad dressing. When it comes to garlic supplements, most clinical studies have used aged garlic extract (AGE) or enteric-coated, dried garlic tablets (dose: : 600 to 1,200 milligrams daily in divided doses).
What about herbs? We hear a lot about herbal supplements promising to boost immunity and stop colds from coming…is there any truth in these claims?
What about the old wives’ tale of drinking chicken soup to cure what ails you? Should we try it next time we’re under the weather?
Chicken soup - as made by grandma - does help curb the symptoms of a cold! It contains several ingredients that affect the body's immune system, according to a 2000 study from the University of Nebraska Medical Center. Specifically, it has anti-inflammatory properties that could explain why it soothes sore throats and eases the misery of colds and flu. Add a bunch of vegetables to it and you have a one-two punch for getting well fast.
What’s the bottom line when it comes to nutritionally preventing a cold?
To avoid a cold: Eat 8 or more colorful fruits and vegetables every day, cut back on saturated fat, and consider taking extra vitamins C and E.
Once you're sniffing: Boost vitamin C and possible zinc, eat more garlic, consider certain herbs, such as echinacea and goldenseal, drink lots of water and eat lots of home-made chicken n’ vegetable soup
Diet is one part of the anti-cold battle. Also remember to keep stress at bay, exercise daily and moderately, wash your hands frequently (the cold virus can live on hard surfaces for up to 24 hours, so it’s not just immediate contact with a sniffler that can do you in), get enough sleep, get your flu shot, and don’t smoke. Finally, if your cold has not abated within a week, check with your doctor to make sure you haven’t developed a secondary bacterial infection.
For more information on herbs and supplements, go to the National Institutes of Health’s Office of Dietary Supplements website.