According to the most recent health research reports, statins, including (I hope) red yeast rice, which I now take, fight cancer, diabetes and Parkinson's and, specifically, by lowering cholesterol, some types of prostate cancer. There's even more evidence statins fight Parkinson's. Statins also fight gallstones. Earlier reports showed many other benefits of statins.
Higher levels of 'good cholesterol' (HDL) seem to be protective for all cancers. But how to raise HDL? Exercise, alcohol, niacin. And statins! I've tried niacin, didn't like the flushing, but I may try again.
Here's more info on raising HDL.
Green tea, which has previously been shown to protect against many other types of cancer, now is reported to protect against oral cancer as well.
Worried about the flu? Red wine and anti-oxidants can fight it. Fiber strengthens the immune system as well.
Eating more plant-based foods,such as leafy greens, fruits, vegetables, nuts and legumes. which are rich in substances called phytochemicals, seems to prevent oxidative stress in the body, a process associated with obesity and the onset of disease. The same foods help keep healthy bacteria in your gut and prevent diabetes.
Good news about coffee and fish oil and, of course, Vitamin D. (It fights off back aches and pains.)
And last but not least, scientific evidence for what we all knew: eating quickly leads to overeating.
Friday, November 6, 2009
Statins fight gallstones
Long-Term Statin Use Associated With Decreased Risk of Gallstones Requiring Surgery
Use of the cholesterol-lowering drugs statins for more than a year is associated with a reduced risk of having gallstones requiring surgery, according to a study in the November 11 issue of JAMA.
Use of the cholesterol-lowering drugs statins for more than a year is associated with a reduced risk of having gallstones requiring surgery, according to a study in the November 11 issue of JAMA.
Thursday, November 5, 2009
Green tea fights oral cancer
Green tea extract has shown promise as cancer prevention agent for oral cancer in patients with a pre-malignant condition known as oral leukoplakia, according to researchers at The University of Texas M. D. Anderson Cancer Center.
The study, published online in Cancer Prevention Research, is the first to examine green tea as a chemopreventative agent in this high-risk patient population. The researchers found that more than half of the oral leukoplakia patients who took the extract had a clinical response.
Long investigated in laboratory, epidemiological and clinical settings for several cancer types, green tea is rich in polyphenols, which have been known to inhibit carcinogenesis in preclinical models. Still, clinical results have been mixed.
"While still very early, and not definitive proof that green tea is an effective preventive agent, these results certainly encourage more study for patients at highest risk for oral cancer," said Vassiliki Papadimitrakopoulou, M.D., professor in M. D. Anderson's Department of Thoracic/Head and Neck Medical Oncology, and the study's senior author. "The extract's lack of toxicity is attractive - in prevention trials, it's very important to remember that these are otherwise healthy individuals and we need to ensure that agents studied produce no harm."
In the Phase II dose-finding study, 41 M. D. Anderson oral leukoplakia patients were randomized between August 2002 and March 2008 to receive either green tea extract or placebo. Participants took the extract, an oral agent, for three months at one of three doses - 500 per meter squared of body mass (mg/m2); 750 mg/m2 or 1,000 mg/m2 - three times daily. To best assess biomarkers, participants also underwent a baseline and 12-week biopsy, an important component in the design of the study, the researchers say.
"Collecting oral tissue biopsies was essential in that it allowed us to learn that not only did the green tea extract appear to have benefit for some patients, but we pointed to anti-angiogenic effects as a potential mechanism of action," said Anne Tsao, M.D., assistant professor in the Department of Thoracic/Head and Neck Medical Oncology, and the study's first author. "While preliminary because our patient population was so small, this gives us direction for further study."
Of those taking green tea at the two highest doses, 58.8 percent had a clinical response, compared with 36.4 percent in the lowest extract dose and 18.2 percent in the placebo arm. At an extended follow-up with a mean of 27.5 months, 15 participants had developed oral cancer, with a median time to disease development of 46.4 months.
Although not statistically significant, the green tea extract also improved histology and trended towards an improvement in a number of biomarkers that may play a vital role in predicting cancer development.
Another important finding, say the researchers, was that that the extract was well tolerated. Side effects, including insomnia and nervousness, were mostly seen in the high-dose group but produced no significant toxicity.
"While these are encouraging findings, much more research must be done before we can conclude that green tea may prevent oral or any other type of cancer. It's also important to remind people that this trial enrolled very few participants who, at the highest dose levels took the equivalent of eight cups of green tea three times a day," said Papadimitrakopoulo. "We need to further understand if green tea offers longer-term prevention effects for patients."
Papadimitrakopoulo and Tsao think that future studies with green tea in this high-risk population should focus on participants being exposed to the supplement for a longer time period. The researchers also stressed that the green tea extract studied in this trial was never sold over-the-counter and/or the Internet, both of which are not highly regulated. Rather, the compound was exclusively developed as a pharmaceutical.
According to the American Cancer Society, more than 35,720 are expected to be diagnosed with oral and/or pharynx cancer and the five year survival rate is less than 50 percent.
The study, published online in Cancer Prevention Research, is the first to examine green tea as a chemopreventative agent in this high-risk patient population. The researchers found that more than half of the oral leukoplakia patients who took the extract had a clinical response.
Long investigated in laboratory, epidemiological and clinical settings for several cancer types, green tea is rich in polyphenols, which have been known to inhibit carcinogenesis in preclinical models. Still, clinical results have been mixed.
"While still very early, and not definitive proof that green tea is an effective preventive agent, these results certainly encourage more study for patients at highest risk for oral cancer," said Vassiliki Papadimitrakopoulou, M.D., professor in M. D. Anderson's Department of Thoracic/Head and Neck Medical Oncology, and the study's senior author. "The extract's lack of toxicity is attractive - in prevention trials, it's very important to remember that these are otherwise healthy individuals and we need to ensure that agents studied produce no harm."
In the Phase II dose-finding study, 41 M. D. Anderson oral leukoplakia patients were randomized between August 2002 and March 2008 to receive either green tea extract or placebo. Participants took the extract, an oral agent, for three months at one of three doses - 500 per meter squared of body mass (mg/m2); 750 mg/m2 or 1,000 mg/m2 - three times daily. To best assess biomarkers, participants also underwent a baseline and 12-week biopsy, an important component in the design of the study, the researchers say.
"Collecting oral tissue biopsies was essential in that it allowed us to learn that not only did the green tea extract appear to have benefit for some patients, but we pointed to anti-angiogenic effects as a potential mechanism of action," said Anne Tsao, M.D., assistant professor in the Department of Thoracic/Head and Neck Medical Oncology, and the study's first author. "While preliminary because our patient population was so small, this gives us direction for further study."
Of those taking green tea at the two highest doses, 58.8 percent had a clinical response, compared with 36.4 percent in the lowest extract dose and 18.2 percent in the placebo arm. At an extended follow-up with a mean of 27.5 months, 15 participants had developed oral cancer, with a median time to disease development of 46.4 months.
Although not statistically significant, the green tea extract also improved histology and trended towards an improvement in a number of biomarkers that may play a vital role in predicting cancer development.
Another important finding, say the researchers, was that that the extract was well tolerated. Side effects, including insomnia and nervousness, were mostly seen in the high-dose group but produced no significant toxicity.
"While these are encouraging findings, much more research must be done before we can conclude that green tea may prevent oral or any other type of cancer. It's also important to remind people that this trial enrolled very few participants who, at the highest dose levels took the equivalent of eight cups of green tea three times a day," said Papadimitrakopoulo. "We need to further understand if green tea offers longer-term prevention effects for patients."
Papadimitrakopoulo and Tsao think that future studies with green tea in this high-risk population should focus on participants being exposed to the supplement for a longer time period. The researchers also stressed that the green tea extract studied in this trial was never sold over-the-counter and/or the Internet, both of which are not highly regulated. Rather, the compound was exclusively developed as a pharmaceutical.
According to the American Cancer Society, more than 35,720 are expected to be diagnosed with oral and/or pharynx cancer and the five year survival rate is less than 50 percent.
Lactose intolerant - don't avoid all dairy products
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Since increasing daily consumption of dairy can be an effective strategy for ensuring adequate intake of shortfall nutrients (such as calcium, magnesium and potassium), those who do experience symptoms of lactose intolerance should know there are several practical solutions that can allow for consumption of milk and milk products. In fact, according to a recent study in the Journal of Sensory Studies, adults who identified themselves as lactose intolerant reported a higher liking of lactose-free cow's milk compared to non-dairy, soy-based substitute beverage.
"Those with lactose intolerance are often relieved to know they can still enjoy the great taste and health benefits of dairy if they follow certain strategies," said Orsolya Palacios, PhD, RD, and lead author of the study. "The symptoms of lactose intolerance vary greatly for each individual, and there are options in the dairy case that allow almost everyone to take advantage of the health benefits provided by the recommended three daily servings of dairy foods."
Several health authorities have addressed ways that those with lactose intolerance can benefit from dairy's unique nutrient package of nine essential nutrients including calcium, potassium, magnesium and vitamin A, identified as "nutrients of concern" by the current Dietary Guidelines for Americans. The Dietary Guidelines encourages people with lactose intolerance to try lower-lactose dairy food options to ensure they get the essential nutrients found in dairy. In a supplement to the October issue of the Journal of the National Medical Association (JNMA), the National Medical Association states that dairy milk alone provides a key package of essential nutrients, and that African Americans should use dietary strategies to increase the amount of dairy foods they consume. And in a 2006 report, the American Academy of Pediatrics (AAP) recommends children with lactose intolerance still consume dairy foods to help meet calcium, vitamin D, protein and other nutrient needs essential for bone health and overall growth. The report cautions that lactose intolerance should not require avoidance of dairy foods.
Since increasing daily consumption of dairy can be an effective strategy for ensuring adequate intake of shortfall nutrients (such as calcium, magnesium and potassium), those who do experience symptoms of lactose intolerance should know there are several practical solutions that can allow for consumption of milk and milk products. In fact, according to a recent study in the Journal of Sensory Studies, adults who identified themselves as lactose intolerant reported a higher liking of lactose-free cow's milk compared to non-dairy, soy-based substitute beverage.
"Those with lactose intolerance are often relieved to know they can still enjoy the great taste and health benefits of dairy if they follow certain strategies," said Orsolya Palacios, PhD, RD, and lead author of the study. "The symptoms of lactose intolerance vary greatly for each individual, and there are options in the dairy case that allow almost everyone to take advantage of the health benefits provided by the recommended three daily servings of dairy foods."
Several health authorities have addressed ways that those with lactose intolerance can benefit from dairy's unique nutrient package of nine essential nutrients including calcium, potassium, magnesium and vitamin A, identified as "nutrients of concern" by the current Dietary Guidelines for Americans. The Dietary Guidelines encourages people with lactose intolerance to try lower-lactose dairy food options to ensure they get the essential nutrients found in dairy. In a supplement to the October issue of the Journal of the National Medical Association (JNMA), the National Medical Association states that dairy milk alone provides a key package of essential nutrients, and that African Americans should use dietary strategies to increase the amount of dairy foods they consume. And in a 2006 report, the American Academy of Pediatrics (AAP) recommends children with lactose intolerance still consume dairy foods to help meet calcium, vitamin D, protein and other nutrient needs essential for bone health and overall growth. The report cautions that lactose intolerance should not require avoidance of dairy foods.
Wednesday, November 4, 2009
Study links folic acid supplements to asthma
A University of Adelaide study may have shed light on the rise in childhood asthma in developed countries like Australia in recent decades.
Researchers from the University's Robinson Institute have identified a link between folic acid supplements taken in late pregnancy and allergic asthma in children aged between 3 and 5 years, suggesting that the timing of supplementation in pregnancy is important.
Associate Professor Michael Davies says that folic acid supplements – recommended for pregnant women to prevent birth defects – appear to have "additional and unexpected" consequences in recent studies in mice and infants.
"In our study, supplemental folic acid in late pregnancy was associated with an increased risk of asthma in children, but there was no evidence to suggest any adverse effects if supplements were taken in early pregnancy."
The University of Adelaide findings have been published in the American Journal of Epidemiology.
The study involved more than 500 women whose maternal diet and supplements were assessed twice during their pregnancy, with follow-up on their child's asthma status at 3.5 years and 5.5 years. Asthma was reported in 11.6% of children at 3.5 years and 11.8% of children at 5.5 years. Nearly a third of these children reported persistent asthma.
Current public health guidelines recommend that women consume a supplemental dose of 400 micrograms of folic acid per day in the month preceding and during the first trimester of pregnancy to reduce the risk of neural tube defects in children.
"Our study supports these guidelines, as we found no increased risk of asthma if folic acid supplements were taken in pre or early pregnancy," Associate Professor Davies says. However, these guidelines may need to be expanded to include recommendations about avoiding use of high dose supplemental folic acid in late pregnancy."
He says their study found no evidence to link asthma with dietary folate, which is found in green, leafy vegetables, certain fruits and nuts.
Nearly half of all mothers in the study took a folic acid supplement pre-pregnancy and 56% met the required daily dosage of 400 micrograms in early pregnancy.
"These findings show there is a potentially important critical period during which folic acid supplement dosages may be manipulated to optimise their neuro-protective effects while not increasing the risk of asthma," Associate Professor Davies says.
Researchers from the University's Robinson Institute have identified a link between folic acid supplements taken in late pregnancy and allergic asthma in children aged between 3 and 5 years, suggesting that the timing of supplementation in pregnancy is important.
Associate Professor Michael Davies says that folic acid supplements – recommended for pregnant women to prevent birth defects – appear to have "additional and unexpected" consequences in recent studies in mice and infants.
"In our study, supplemental folic acid in late pregnancy was associated with an increased risk of asthma in children, but there was no evidence to suggest any adverse effects if supplements were taken in early pregnancy."
The University of Adelaide findings have been published in the American Journal of Epidemiology.
The study involved more than 500 women whose maternal diet and supplements were assessed twice during their pregnancy, with follow-up on their child's asthma status at 3.5 years and 5.5 years. Asthma was reported in 11.6% of children at 3.5 years and 11.8% of children at 5.5 years. Nearly a third of these children reported persistent asthma.
Current public health guidelines recommend that women consume a supplemental dose of 400 micrograms of folic acid per day in the month preceding and during the first trimester of pregnancy to reduce the risk of neural tube defects in children.
"Our study supports these guidelines, as we found no increased risk of asthma if folic acid supplements were taken in pre or early pregnancy," Associate Professor Davies says. However, these guidelines may need to be expanded to include recommendations about avoiding use of high dose supplemental folic acid in late pregnancy."
He says their study found no evidence to link asthma with dietary folate, which is found in green, leafy vegetables, certain fruits and nuts.
Nearly half of all mothers in the study took a folic acid supplement pre-pregnancy and 56% met the required daily dosage of 400 micrograms in early pregnancy.
"These findings show there is a potentially important critical period during which folic acid supplement dosages may be manipulated to optimise their neuro-protective effects while not increasing the risk of asthma," Associate Professor Davies says.
Eating quickly leads to overeating
New scientific study indicates that eating quickly is associated with overeating
According to a new study accepted for publication in The Endocrine Society's Journal of Clinical Endocrinology & Metabolism (JCEM), eating a meal quickly, as compared to slowly, curtails the release of hormones in the gut that induce feelings of being full. The decreased release of these hormones, can often lead to overeating.
"Most of us have heard that eating fast can lead to food overconsumption and obesity, and in fact some observational studies have supported this notion," said Alexander Kokkinos, MD, PhD, of Laiko General Hospital in Athens Greece and lead author of the study. "Our study provides a possible explanation for the relationship between speed eating and overeating by showing that the rate at which someone eats may impact the release of gut hormones that signal the brain to stop eating."
In the last few years, research regarding gut hormones, such as peptide YY (PYY) and glucagon-like peptide (GLP-1), has shown that their release after a meal acts on the brain and induces satiety and meal termination. Until now, concentrations of appetite-regulating hormones have not been examined in the context of different rates of eating.
In this study, subjects consumed the same test meal, 300ml of ice-cream, at different rates. Researchers took blood samples for the measurement of glucose, insulin, plasma lipids and gut hormones before the meal and at 30 minute intervals after the beginning of eating, until the end of the session, 210 minutes later. Researchers found that subjects who took the full 30 minutes to finish the ice cream had higher concentrations of PYY and GLP-1 and also tended to have a higher fullness rating.
"Our findings give some insight into an aspect of modern-day food overconsumption, namely the fact that many people, pressed by demanding working and living conditions, eat faster and in greater amounts than in the past," said Kokkinos. "The warning we were given as children that 'wolfing down your food will make you fat,' may in fact have a physiological explanation."
According to a new study accepted for publication in The Endocrine Society's Journal of Clinical Endocrinology & Metabolism (JCEM), eating a meal quickly, as compared to slowly, curtails the release of hormones in the gut that induce feelings of being full. The decreased release of these hormones, can often lead to overeating.
"Most of us have heard that eating fast can lead to food overconsumption and obesity, and in fact some observational studies have supported this notion," said Alexander Kokkinos, MD, PhD, of Laiko General Hospital in Athens Greece and lead author of the study. "Our study provides a possible explanation for the relationship between speed eating and overeating by showing that the rate at which someone eats may impact the release of gut hormones that signal the brain to stop eating."
In the last few years, research regarding gut hormones, such as peptide YY (PYY) and glucagon-like peptide (GLP-1), has shown that their release after a meal acts on the brain and induces satiety and meal termination. Until now, concentrations of appetite-regulating hormones have not been examined in the context of different rates of eating.
In this study, subjects consumed the same test meal, 300ml of ice-cream, at different rates. Researchers took blood samples for the measurement of glucose, insulin, plasma lipids and gut hormones before the meal and at 30 minute intervals after the beginning of eating, until the end of the session, 210 minutes later. Researchers found that subjects who took the full 30 minutes to finish the ice cream had higher concentrations of PYY and GLP-1 and also tended to have a higher fullness rating.
"Our findings give some insight into an aspect of modern-day food overconsumption, namely the fact that many people, pressed by demanding working and living conditions, eat faster and in greater amounts than in the past," said Kokkinos. "The warning we were given as children that 'wolfing down your food will make you fat,' may in fact have a physiological explanation."
Curcumin is a potent antioxidant found in the spice, turmeric. Clinical trials are checking its safety and effectiveness for colon cancer, psoriasis, and Alzheimer's disease. However, digestive juice in the gastrointestinal tract quickly destroys curcumin so that little actually gets into the blood.
Scientists have known for years that encapsulating insulin and certain other drugs into structures called liposomes can boost absorption. The scientists prepared the liposomes encapsulating curcumin and fed them to laboratory rats. Encapsulating more than quadrupled absorption of curcumin, and also boosted antioxidant levels in the blood. The encapsulating process could be an answer to the problem of increasing curcumin's absorption in the digestive environment of the gastrointestinal tract, they suggest.
Scientists have known for years that encapsulating insulin and certain other drugs into structures called liposomes can boost absorption. The scientists prepared the liposomes encapsulating curcumin and fed them to laboratory rats. Encapsulating more than quadrupled absorption of curcumin, and also boosted antioxidant levels in the blood. The encapsulating process could be an answer to the problem of increasing curcumin's absorption in the digestive environment of the gastrointestinal tract, they suggest.
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