Ω
The use of Omega-3 supplements is effective among patients with major depression who do not have anxiety disorders, according to a study directed by Dr. Francois Lesperance of the Centre de recherche du Centre hospitalier at the Universite de Montreal (CRCHUM), head of CHUM's Department of Psychiatry and a professor at the Universite de Montreal. The study was published June 15 in the online Journal of Clinical Psychiatry.
This was the largest study ever conducted assessing Omega-3's efficacy in treating major depression. It was carried out in conjunction with researchers from centres affiliated with the UdM's Reseau universitaire integre de sante (RUIS), from McGill University, Universite Laval in Quebec City and Queen's University in Kingston, Ontario. The study was supported by the European firm isodisnatura, the Fondation du CHUM and the CRCHUM.
Initial analyses failed to clearly demonstrate the effectiveness of Omega-3 for all patients taking part in the study. Other analyses, however, revealed that Omega-3 improved depression symptoms in patients diagnosed with depression unaccompanied by an anxiety disorder. Efficacy for these patients was comparable to that generally observed with conventional antidepressant treatment.
From October 2005 to January 2009, 432 male and female participants with major unipolar depression were recruited to take part in this randomized, double-blind study (neither patients nor researchers knew which capsules patients received). For eight weeks, half of the participants took three capsules per day of OM3 Emotional Balance, a fish oil supplement containing high concentrations of eicosapentaenoic acid (EPA). The other half took three identical capsules of a placebo consisting of sunflower oil, flavoured with a small quantity of fish oil. In contrast with typical clinical studies designed to assess the effectiveness of antidepressants, this study included a high proportion of patients with complex and difficult-to-treat conditions, including patients resistant to conventional antidepressant treatments and patients also suffering from an anxiety disorder. The aim was to assess the value of Omega-3 supplementation in a group of individuals more like those treated in outpatient clinics.
Need to assess the impact of Omega-3 supplements Some 11 percent of men and 16 percent of women in Canada will suffer from major depression at some point in their lives, making this disorder one of our society's leading public health issues. Depression, which is now the world's fourth leading cause of morbidity and death is expected to move up to the number two position by 2020. "Despite significant progress in neuroscience over the past two decades, depression is difficult to treat," Dr. Lesperance noted. In view of the large number of patients who stop taking their medications in the first few months of treatment and those who refuse such treatment due to fear of stigmatization or side effects, it comes as no surprise that a large number of patients suffering from major depression use alternative treatments offered outside the healthcare system. "Many of these treatments have not been adequately evaluated. That is why it was important to assess the efficacy of Omega-3, one of the most popular alternative approaches," he added.
Epidemiological and neurobiological studies have suggested that a relative deficit in polyunsaturated fatty acids of the Omega-3 group may predispose individuals to psychological disorders such as depression. Further, several preliminary clinical studies based on small numbers of patients have suggested that Omega-3 supplements with high concentrations of EPA can help to reduce symptoms of depression among patients who fail to respond to an initial antidepressant treatment. These studies have not, however, convinced the entire scientific community. A broader study was needed to acquire further knowledge about the properties and efficacy of high-quality Omega-3 supplements among patients suffering from major depression.
"We are proud that OM3 Emotional Balance, with its high concentration of EPA at unexcelled levels of purity delivers the dose of EPA needed for effective treatment," said Claire Bertin, head pharmacist for isodisnatura, the laboratory producing the Omega-3 supplement used in the study.
It is important to note that the study assessed use of Omega-3 for eight weeks, at doses of 1050 mg of EPA and 150 mg of DHA each day. It is currently unknown whether taking higher doses or taking supplements over a longer period would yield different results.
These encouraging results show that use of EPA is effective among patients with unipolar depression unaccompanied by an anxiety disorder. Additional research directly comparing Omega-3 with conventional antidepressants could more clearly confirm their usefulness for patients suffering from depression.
Monday, June 21, 2010
Consumer Reports Health News
Consumer Reports, Consumer Reports on Health, and ConsumerReportsHealth.org cover issues pertaining to the efficacy and safety of prescription and non-prescription drugs (including natural medicines), mental health, diet and nutrition, food safety, and fitness. Consumer Reports tests health and fitness products, rates the effectiveness and affordability of prescription drugs, and evaluates the claims made by drug companies and the health care industry—all without commercial agendas or advertiser influence.
GET YOUR FEET SUMMER READY
With the mercury rising and flip flops beckoning, it's time to give our feet a little summer love. A series of recent reports available at www.consumerreportshealth.org provide guidance on dealing with calluses and dead skin, treating toenail fungus, and what to look out for if you're planning on getting a gel manicure.
First of all, a word of caution about gel manicures from Consumer Reports' medical adviser, Dr. Orly Avitzur. Gel manicures are an increasingly popular way to extend the longevity of a manicure. But as Dr. Avitzur notes, there's a wide variety of gel manicure techniques, some of which can expose consumers to worrisome chemicals and hazards from filing. Consumers might want to avoid gel manicures all together, an approach Dr. Avitzur has personally adopted after treating a patient who received what she was told was a gel manicure and sustained nerve damage to her thumb. If you do visit the salon for a gel manicure, Dr. Avitzur suggests ten warning signs to look out for, such as looking out for unmarked bottles, unusually strong smelling chemicals, and an unclean environment. Dr. Avitzur's detailed blog is available online at www.consumerreportshealth.org.
If you're thinking about covering up an unsightly toenail fungus, Consumer Reports' chief medical adviser, Dr. Marvin Lipman, has some good news: treatment is only occasionally medically necessary. However, millions of dollars are spent each year on ads by pharmaceutical companies to promote mostly futile attempts to eradicate onychomycosis, or nail fungus, a hardy microscopic organism that infects some 35 million people in the U.S. Dr. Lipman notes that two popular over-the-counter or home remedies are water-diluted vinegar foot soaks and Vicks VapoRub. Details of use are up to you since neither comes with printed instructions for treating toenail fungus. Dr. Lipman's "Five Minute Consult" column is available online at www.ConsumerReportsHealth.org.
Finally, for about $10, you can pickup a PedEgg to remove callouses and dead skin. Consumer Reports' expert testers recently put the PedEgg to the test and found that it was very easy to use, very good at removing calluses, and good at removing dry skin. It did better overall than the pumice stone, and buffing pads smoothed leftover roughness. But some filings escaped, so use PedEgg over a wastebasket. The report is available online at www.consumerreportshealth.org.
THE PROS AND CONS OF DRINKING
It's easy to justify an evening nightcap by pointing to alcohol's ability to protect the heart. But too many nightcaps can do more harm than good, especially for men who tend to drink more than women and are more likely to binge. A new report from Consumer Reports Health notes that the health benefits of alcohol come from moderate drinking while most of the risks come from excessive consumption. The report is available online at www.ConsumerReportsHealth.org.
Alcohol may increase the risk of cancers of the colon, rectum, liver, mouth, and throat in both genders, and in women, the breast. Alcohol can also contribute to birth defects, depression, and hemorrhagic strokes, the kind caused by bleeding in the brain. Heavy drinking can harm the liver and heart as well as increase the risk of accidents, addiction, and violence. Moderate, regular drinking—generally no more than one drink a day for women and two drinks a day for men—can raise HDL (good) cholesterol and reduce the risk of death from heart disease by about 25 percent. It may also help prevent type 2 diabetes and ischemic strokes, the kind caused by blood clots. The full report is available online at www.ConsumerReportsHealth.org.
GET YOUR FEET SUMMER READY
With the mercury rising and flip flops beckoning, it's time to give our feet a little summer love. A series of recent reports available at www.consumerreportshealth.org provide guidance on dealing with calluses and dead skin, treating toenail fungus, and what to look out for if you're planning on getting a gel manicure.
First of all, a word of caution about gel manicures from Consumer Reports' medical adviser, Dr. Orly Avitzur. Gel manicures are an increasingly popular way to extend the longevity of a manicure. But as Dr. Avitzur notes, there's a wide variety of gel manicure techniques, some of which can expose consumers to worrisome chemicals and hazards from filing. Consumers might want to avoid gel manicures all together, an approach Dr. Avitzur has personally adopted after treating a patient who received what she was told was a gel manicure and sustained nerve damage to her thumb. If you do visit the salon for a gel manicure, Dr. Avitzur suggests ten warning signs to look out for, such as looking out for unmarked bottles, unusually strong smelling chemicals, and an unclean environment. Dr. Avitzur's detailed blog is available online at www.consumerreportshealth.org.
If you're thinking about covering up an unsightly toenail fungus, Consumer Reports' chief medical adviser, Dr. Marvin Lipman, has some good news: treatment is only occasionally medically necessary. However, millions of dollars are spent each year on ads by pharmaceutical companies to promote mostly futile attempts to eradicate onychomycosis, or nail fungus, a hardy microscopic organism that infects some 35 million people in the U.S. Dr. Lipman notes that two popular over-the-counter or home remedies are water-diluted vinegar foot soaks and Vicks VapoRub. Details of use are up to you since neither comes with printed instructions for treating toenail fungus. Dr. Lipman's "Five Minute Consult" column is available online at www.ConsumerReportsHealth.org.
Finally, for about $10, you can pickup a PedEgg to remove callouses and dead skin. Consumer Reports' expert testers recently put the PedEgg to the test and found that it was very easy to use, very good at removing calluses, and good at removing dry skin. It did better overall than the pumice stone, and buffing pads smoothed leftover roughness. But some filings escaped, so use PedEgg over a wastebasket. The report is available online at www.consumerreportshealth.org.
THE PROS AND CONS OF DRINKING
It's easy to justify an evening nightcap by pointing to alcohol's ability to protect the heart. But too many nightcaps can do more harm than good, especially for men who tend to drink more than women and are more likely to binge. A new report from Consumer Reports Health notes that the health benefits of alcohol come from moderate drinking while most of the risks come from excessive consumption. The report is available online at www.ConsumerReportsHealth.org.
Alcohol may increase the risk of cancers of the colon, rectum, liver, mouth, and throat in both genders, and in women, the breast. Alcohol can also contribute to birth defects, depression, and hemorrhagic strokes, the kind caused by bleeding in the brain. Heavy drinking can harm the liver and heart as well as increase the risk of accidents, addiction, and violence. Moderate, regular drinking—generally no more than one drink a day for women and two drinks a day for men—can raise HDL (good) cholesterol and reduce the risk of death from heart disease by about 25 percent. It may also help prevent type 2 diabetes and ischemic strokes, the kind caused by blood clots. The full report is available online at www.ConsumerReportsHealth.org.
Thursday, June 17, 2010
Higher levels of vitamin B6, common amino acid associated with lower risk of lung cancer
Ω
An analysis that included nearly 400,000 participants finds that those with higher blood levels of vitamin B6 and the essential amino acid methionine (found in most protein) had an associated lower risk of lung cancer, including participants who were current or former smokers, according to a study in the June 16 issue of JAMA.
Previous research has suggested that defi ciencies in B vitamins may increase the probability of DNA damage and subse quent gene mutations. "Given their involvement in maintaining DNA integrity and gene ex pression, these nutrients have a potentially important role in inhibiting cancer devel opment, and offer the possibility of modi fying cancer risk through dietary changes," the authors write. They add that deficiencies in nutrient levels of B vitamins have been shown to be high in many western populations.
Paul Brennan, Ph.D., of the International Agency for Re search on Cancer, Lyon, France, and colleagues conducted an investigation of B vitamins and me thionine status based on serum samples from the European Prospective Inves tigation into Cancer and Nutrition (EPIC) cohort study, which recruited 519,978 participants from 10 European countries between 1992 and 2000, of whom 385,747 donated blood. By 2006, 899 lung cancer cases were iden tified and 1,770 control participants were individually matched by country, sex, date of birth, and date of blood collection.
After an analysis of the incidence rate of lung can cer within the entire EPIC cohort and adjusting for various factors, the researchers found a lower risk for lung cancer among participants with increasing levels of B6 (comparing the fourth vs. first quartile of B6 levels). A lower risk was also seen for increasing methionine levels. "Similar and consistent decreases in risk were observed in never, former, and current smokers, indicating that results were not due to confounding [factors that can influence outcomes] by smoking. The magnitude of risk was also constant with increasing length of follow-up, indicating that the associations were not explained by preclinical disease," the researchers write.
When participants were classified by median (midpoint) levels of serum methionine and B6, having above-median levels of both was associated with a lower lung cancer risk overall. A mod erate lower risk was observed for increasing serum folate levels, although this association was restricted to former and current smok ers, and was not apparent in never smokers.
"Our results suggest that above-median se rum measures of both B6 and methionine, assessed on average 5 years prior to disease onset, are associated with a reduction of at least 50 percent on the risk of developing lung cancer. An additional association for se rum levels of folate was present, that when combined with B6 and methionine, was associated with a two-thirds lower risk of lung cancer," the authors write.
The researchers add that if their observations regarding serum methionine, B6, or both are shown to be causal, identifying optimum levels for re ducing future cancer risk would appear to be appropriate.
"Lung cancer remains the most com mon cause of cancer death in the world today and is likely to remain so for the near future. It is essential that for lung cancer prevention, any additional evidence about causality does not detract from the importance of reducing the numbers of individuals who smoke tobacco. With this in mind, it is important to recognize that a large proportion of lung cancer cases occur among former smokers, making up the majority in countries where tobacco campaigns have been particularly successful, and a non-trivial number of lung cancer cases oc cur also among never smokers, particu larly among women in parts of Asia. Clarifying the role of B vitamins and re lated metabolites in lung cancer risk is likely therefore to be particularly relevant for former smokers and never smokers," the authors conclude.
An analysis that included nearly 400,000 participants finds that those with higher blood levels of vitamin B6 and the essential amino acid methionine (found in most protein) had an associated lower risk of lung cancer, including participants who were current or former smokers, according to a study in the June 16 issue of JAMA.
Previous research has suggested that defi ciencies in B vitamins may increase the probability of DNA damage and subse quent gene mutations. "Given their involvement in maintaining DNA integrity and gene ex pression, these nutrients have a potentially important role in inhibiting cancer devel opment, and offer the possibility of modi fying cancer risk through dietary changes," the authors write. They add that deficiencies in nutrient levels of B vitamins have been shown to be high in many western populations.
Paul Brennan, Ph.D., of the International Agency for Re search on Cancer, Lyon, France, and colleagues conducted an investigation of B vitamins and me thionine status based on serum samples from the European Prospective Inves tigation into Cancer and Nutrition (EPIC) cohort study, which recruited 519,978 participants from 10 European countries between 1992 and 2000, of whom 385,747 donated blood. By 2006, 899 lung cancer cases were iden tified and 1,770 control participants were individually matched by country, sex, date of birth, and date of blood collection.
After an analysis of the incidence rate of lung can cer within the entire EPIC cohort and adjusting for various factors, the researchers found a lower risk for lung cancer among participants with increasing levels of B6 (comparing the fourth vs. first quartile of B6 levels). A lower risk was also seen for increasing methionine levels. "Similar and consistent decreases in risk were observed in never, former, and current smokers, indicating that results were not due to confounding [factors that can influence outcomes] by smoking. The magnitude of risk was also constant with increasing length of follow-up, indicating that the associations were not explained by preclinical disease," the researchers write.
When participants were classified by median (midpoint) levels of serum methionine and B6, having above-median levels of both was associated with a lower lung cancer risk overall. A mod erate lower risk was observed for increasing serum folate levels, although this association was restricted to former and current smok ers, and was not apparent in never smokers.
"Our results suggest that above-median se rum measures of both B6 and methionine, assessed on average 5 years prior to disease onset, are associated with a reduction of at least 50 percent on the risk of developing lung cancer. An additional association for se rum levels of folate was present, that when combined with B6 and methionine, was associated with a two-thirds lower risk of lung cancer," the authors write.
The researchers add that if their observations regarding serum methionine, B6, or both are shown to be causal, identifying optimum levels for re ducing future cancer risk would appear to be appropriate.
"Lung cancer remains the most com mon cause of cancer death in the world today and is likely to remain so for the near future. It is essential that for lung cancer prevention, any additional evidence about causality does not detract from the importance of reducing the numbers of individuals who smoke tobacco. With this in mind, it is important to recognize that a large proportion of lung cancer cases occur among former smokers, making up the majority in countries where tobacco campaigns have been particularly successful, and a non-trivial number of lung cancer cases oc cur also among never smokers, particu larly among women in parts of Asia. Clarifying the role of B vitamins and re lated metabolites in lung cancer risk is likely therefore to be particularly relevant for former smokers and never smokers," the authors conclude.
Mediterranean-style diet improves heart function
Ω
A study of twins shows that even with genes that put them at higher risk of cardiovascular disease, eating a Mediterranean-style diet can improve heart function, according to research reported in Circulation: Cardiovascular Quality and Outcomes, an American Heart Association journal.
Using data from the Emory Twins Heart Study, researchers found that men eating a Mediterranean-style diet had greater heart rate variability (HRV) than those eating a Western-type diet. Heart rate variability refers to variation in the time interval between heart beats during everyday life – reduced HRV is a risk factor for coronary artery disease and sudden death.
“This means that the autonomic system controlling someone’s heart rate works better in people who eat a diet similar to a Mediterranean diet,” said Jun Dai, M.D., Ph.D., study author and assistant professor of nutrition and epidemiology at Indiana University in Bloomington.
Eating a Mediterranean-style diet — one characterized by low saturated fats and high in fish, fruits, vegetables, legumes, nuts, olive oil, cereals and moderate alcohol consumption — reduces a person’s heart disease risk. But until now, the way the diet helps reduce the risk of coronary disease remains unknown.
Dai and her colleagues analyzed dietary data obtained from a food frequency questionnaire and cardiac data results from 276 identical and fraternal male twins. They scored each participant on how closely his food intake correlated with the Mediterranean diet; the higher the score, the greater the similarity to a Mediterranean-style diet.
To measure HRV, participants had their heart’s electrical activity continuously measured and recorded with a Holter Monitor, a portable, battery operated electrocardiogram device.
Using twins allowed team members to assess the influence of the diet on HRV while controlling for genetic and other familial influence.
Among the study’s key findings:
- Measurements of HRV showed that the higher a person’s diet score, the more variable the heart beat-to-beat time interval — 10 percent to 58 percent (depending on the HRV measure considered) for men in the top Mediterranean diet score quarter compared to those in the lowest quarter; this equates to a 9 percent to 14 percent reduction in heart-related death.
- Genetic influence on HRV frequency ranged from 20 percent – 95 percent, depending on the HRV measure considered.
- The study cannot be generalized to women or other ethnic groups because 94 percent of participants were non-Hispanic white males.
A study of twins shows that even with genes that put them at higher risk of cardiovascular disease, eating a Mediterranean-style diet can improve heart function, according to research reported in Circulation: Cardiovascular Quality and Outcomes, an American Heart Association journal.
Using data from the Emory Twins Heart Study, researchers found that men eating a Mediterranean-style diet had greater heart rate variability (HRV) than those eating a Western-type diet. Heart rate variability refers to variation in the time interval between heart beats during everyday life – reduced HRV is a risk factor for coronary artery disease and sudden death.
“This means that the autonomic system controlling someone’s heart rate works better in people who eat a diet similar to a Mediterranean diet,” said Jun Dai, M.D., Ph.D., study author and assistant professor of nutrition and epidemiology at Indiana University in Bloomington.
Eating a Mediterranean-style diet — one characterized by low saturated fats and high in fish, fruits, vegetables, legumes, nuts, olive oil, cereals and moderate alcohol consumption — reduces a person’s heart disease risk. But until now, the way the diet helps reduce the risk of coronary disease remains unknown.
Dai and her colleagues analyzed dietary data obtained from a food frequency questionnaire and cardiac data results from 276 identical and fraternal male twins. They scored each participant on how closely his food intake correlated with the Mediterranean diet; the higher the score, the greater the similarity to a Mediterranean-style diet.
To measure HRV, participants had their heart’s electrical activity continuously measured and recorded with a Holter Monitor, a portable, battery operated electrocardiogram device.
Using twins allowed team members to assess the influence of the diet on HRV while controlling for genetic and other familial influence.
Among the study’s key findings:
- Measurements of HRV showed that the higher a person’s diet score, the more variable the heart beat-to-beat time interval — 10 percent to 58 percent (depending on the HRV measure considered) for men in the top Mediterranean diet score quarter compared to those in the lowest quarter; this equates to a 9 percent to 14 percent reduction in heart-related death.
- Genetic influence on HRV frequency ranged from 20 percent – 95 percent, depending on the HRV measure considered.
- The study cannot be generalized to women or other ethnic groups because 94 percent of participants were non-Hispanic white males.
Alcohol consumption lowers risk of developing several arthritic conditions
Ω
Alcohol consumption is associated with a significantly reduced risk of developing several arthritic conditions including Rheumatoid Arthritis (RA), Osteoarthritis (OA), reactive arthritis, psoriatic arthritis and spondylarthropathy, according to results of a new study presented today at EULAR 2010, the Annual Congress of the European League Against Rheumatism in Rome, Italy. Regardless of the type of arthritis, all patients reported drinking less alcohol than controls, leading to questions around the inflammatory pathways behind the effects seen.
In this Dutch study, alcohol consumption was associated with a significantly lower risk of developing RA (Odds Ratio (OR) 0.27 (0.22-0.34), Osteoarthritis (OR 0.31, (0.16-0.62), spondylarthropathy (OR 0.34, 0.17-0.67), psoriatic arthritis (OR 0.38, 0.23-0.62), and reactive arthritis (OR 0.27, 0.14-0.52). A particularly protective effect was shown in the RA population with the presence of Anti-Citrullinated Protein Antibodies (ACPA, potentially important surrogate markers for diagnosis and prognosis in RA), (OR 0.59, 0.30-0.99).
Interestingly, researchers also found that the degree of systemic inflammation in patients was shown to increase as the amount of alcohol consumed decreased (p=0.001) and that there was no dose response relationship (low 0.12 (0.08-0.18), moderate 0.46 (0.36-0.59), high 0.17 (0.12-0.25)) between the amount of alcohol consumed and the risk of arthritis development. Researchers hypothesise that there could be two explanations for this inflammatory effect; either that patients with more severe disease activity consume less alcohol due to associated changes in their lifestyle, or that the presence of alcohol in the system could protect against the development of systemic inflammation.
"We know from previous research that alcohol consumption may confer a protective effect against developing RA, our data have shown that this effect may apply to other arthritic conditions too," said Dr Annekoos Leonoor Huidekoper, Leiden University Medical Centre, Netherlands and lead author of the study. "What intrigues us now is that the findings related to systemic inflammation, further research into the inflammatory pathways involved is needed to determine the exact nature of the association."
Patients with arthritic conditions (n=997; RA n=651, reactive arthritis, spondylaropathy or psoriatic arthritis n=273, osteoarthritis n=73) were enrolled from the Leiden Early Arthritis Cohort and healthy controls (n=6,874) recruited from the Multiple Environmental and Genetic Assessment of risk factors for venous thrombosis study. Alcohol consumption was recorded at baseline (units per week), and the effect of alcohol consumption on risk of disease development was analysed by univariate and multivariate logistic regression (statistical tests that predict the probability of an event occurring). Odds ratios and confidence intervals (95%) were adjusted for age, sex, Body Mass Index (BMI) and smoking.
Professor Paul Emery, President of EULAR and arc Professor of Rheumatology, Leeds Institute of Molecular Medicine, University of Leeds, UK said: "These are very interesting findings but we should assert the need for caution in the interpretation of these data. Alcohol should be consumed in moderation, with consideration for local public health recommendations. A number of social and medical problems are associated with increased consumption of alcohol; therefore any positive implications of its use must be understood within the wider health context."
Alcohol consumption is associated with a significantly reduced risk of developing several arthritic conditions including Rheumatoid Arthritis (RA), Osteoarthritis (OA), reactive arthritis, psoriatic arthritis and spondylarthropathy, according to results of a new study presented today at EULAR 2010, the Annual Congress of the European League Against Rheumatism in Rome, Italy. Regardless of the type of arthritis, all patients reported drinking less alcohol than controls, leading to questions around the inflammatory pathways behind the effects seen.
In this Dutch study, alcohol consumption was associated with a significantly lower risk of developing RA (Odds Ratio (OR) 0.27 (0.22-0.34), Osteoarthritis (OR 0.31, (0.16-0.62), spondylarthropathy (OR 0.34, 0.17-0.67), psoriatic arthritis (OR 0.38, 0.23-0.62), and reactive arthritis (OR 0.27, 0.14-0.52). A particularly protective effect was shown in the RA population with the presence of Anti-Citrullinated Protein Antibodies (ACPA, potentially important surrogate markers for diagnosis and prognosis in RA), (OR 0.59, 0.30-0.99).
Interestingly, researchers also found that the degree of systemic inflammation in patients was shown to increase as the amount of alcohol consumed decreased (p=0.001) and that there was no dose response relationship (low 0.12 (0.08-0.18), moderate 0.46 (0.36-0.59), high 0.17 (0.12-0.25)) between the amount of alcohol consumed and the risk of arthritis development. Researchers hypothesise that there could be two explanations for this inflammatory effect; either that patients with more severe disease activity consume less alcohol due to associated changes in their lifestyle, or that the presence of alcohol in the system could protect against the development of systemic inflammation.
"We know from previous research that alcohol consumption may confer a protective effect against developing RA, our data have shown that this effect may apply to other arthritic conditions too," said Dr Annekoos Leonoor Huidekoper, Leiden University Medical Centre, Netherlands and lead author of the study. "What intrigues us now is that the findings related to systemic inflammation, further research into the inflammatory pathways involved is needed to determine the exact nature of the association."
Patients with arthritic conditions (n=997; RA n=651, reactive arthritis, spondylaropathy or psoriatic arthritis n=273, osteoarthritis n=73) were enrolled from the Leiden Early Arthritis Cohort and healthy controls (n=6,874) recruited from the Multiple Environmental and Genetic Assessment of risk factors for venous thrombosis study. Alcohol consumption was recorded at baseline (units per week), and the effect of alcohol consumption on risk of disease development was analysed by univariate and multivariate logistic regression (statistical tests that predict the probability of an event occurring). Odds ratios and confidence intervals (95%) were adjusted for age, sex, Body Mass Index (BMI) and smoking.
Professor Paul Emery, President of EULAR and arc Professor of Rheumatology, Leeds Institute of Molecular Medicine, University of Leeds, UK said: "These are very interesting findings but we should assert the need for caution in the interpretation of these data. Alcohol should be consumed in moderation, with consideration for local public health recommendations. A number of social and medical problems are associated with increased consumption of alcohol; therefore any positive implications of its use must be understood within the wider health context."
Free-range eggs may be less healthy than regular eggs
Ω
Contrary to popular belief, paying a premium price for free-range eggs may not be healthier than eating regular eggs, a new study reports. Scientists found that free-range eggs in Taiwan contain at least five times higher levels of certain pollutants than regular eggs. Their findings appear in ACS' bi-weekly Journal of Agricultural and Food Chemistry.
In the new study, Pao-Chi Liao and colleagues note that free-range chickens are those that have continuous access to fresh air, sunshine, and exercise, in contrast to chickens that are confined to cages. Demand for eggs from free-range chickens has increased steadily due to their supposed better nutrition qualities, including higher levels of certain healthy fats. But scientists suspect that free-range chickens may risk getting higher levels of exposure to environmental pollutants, particularly PCDDs and PCDFs, potentially toxic substances that are produced as by-products of burning waste. Also known as dioxins, these substances may cause a wide range of health problems in humans, including reproductive and developmental problems and cancer.
The scientists collected six free-range eggs and 12 regular eggs from farms and markets in Taiwan and analyzed the eggs for their content of dioxins. Taiwan, they note, is a heavily populated, industrialized island with many of the municipal incinerators that release PCDDs and PCDFs. They found that the free-range eggs contained 5.7 times higher levels of PCDDs and PCDFs than the regular eggs. The scientists suggest that the findings raise concern about the safety of eating free-range chicken eggs.
"Elevated PCDD/F Levels and Distinctive PCDD/F Congener Profiles in Free Range Eggs"
Ω
Contrary to popular belief, paying a premium price for free-range eggs may not be healthier than eating regular eggs, a new study reports. Scientists found that free-range eggs in Taiwan contain at least five times higher levels of certain pollutants than regular eggs. Their findings appear in ACS' bi-weekly Journal of Agricultural and Food Chemistry.
In the new study, Pao-Chi Liao and colleagues note that free-range chickens are those that have continuous access to fresh air, sunshine, and exercise, in contrast to chickens that are confined to cages. Demand for eggs from free-range chickens has increased steadily due to their supposed better nutrition qualities, including higher levels of certain healthy fats. But scientists suspect that free-range chickens may risk getting higher levels of exposure to environmental pollutants, particularly PCDDs and PCDFs, potentially toxic substances that are produced as by-products of burning waste. Also known as dioxins, these substances may cause a wide range of health problems in humans, including reproductive and developmental problems and cancer.
The scientists collected six free-range eggs and 12 regular eggs from farms and markets in Taiwan and analyzed the eggs for their content of dioxins. Taiwan, they note, is a heavily populated, industrialized island with many of the municipal incinerators that release PCDDs and PCDFs. They found that the free-range eggs contained 5.7 times higher levels of PCDDs and PCDFs than the regular eggs. The scientists suggest that the findings raise concern about the safety of eating free-range chicken eggs.
"Elevated PCDD/F Levels and Distinctive PCDD/F Congener Profiles in Free Range Eggs"
Ω
Low calcium intake linked with increased risk of osteoporosis and hypertension in postmenopausal women
Ω
Postmenopausal women who have a low calcium intake show a higher risk of developing both osteoporosis and hypertension (a chronic medical condition in which arterial blood pressure is elevated) than those who consume higher levels of calcium according to research presented today at EULAR 2010, the Annual Congress of the European League Against Rheumatism in Rome, Italy.
In this Italian study of 825 postmenopausal women with hypertension, a significantly increased proportion of women (35.4%) who consumed a lower amount of calcium through intake from dairy sources, had a concurrent diagnosis of both hypertension and osteoporosis, compared with women who consumed a higher amount of calcium (19.3% p<0.001).
Further statistical analyses revealed that a lower calcium intake was associated with an increased risk of developing hypertension or osteoporosis over time when compared with controls (Odds Ratio (OR) hypertension: 1.43; 95%CI: 1.12-1.82, osteoporosis: OR 1.46; CI: 1.15-1.85). Women who consumed a lower amount of calcium were shown to be most likely to develop both conditions over time compared with women consuming a higher amount of calcium (OR 1.60; CI: 1.09-2.34).
"Our study confirms that there may be a link between hypertension and low bone mass and that a low calcium intake could be a risk factor for the development of osteoporosis in postmenopausal women" said Professor Maria Manara, Department of Rheumatology, Gaetano Pini Institute, Milan, Italy, and lead author of the study. "Our study has also shown that a low calcium intake from dairy foods may be involved in this association and could be considered a risk factor for the development of hypertension and osteoporosis."
The 825 subjects involved in the study were recruited from a cohort of 9,898 postmenopausal women referred to the Osteometabolic unit of the Gaetano Pini Institute in Italy, from 2002. Calcium intake from dairy sources was assessed by the number of standard servings of ~300mg calcium consumed by women in a week and subjects were stratified into 'quartiles'(lower 25%, median 50% and upper 25%). For each case, three controls were selected and matched for age. Women who had been treated with diuretics (drugs known to affect the generation of new bone material) were excluded from the study.
The reference nutrient intake (RNI, the amount estimated to be sufficient for 97% of a specified population group) for calcium is ~700mg/daily in the UK – according to the UK Department of Health Dietary Reference Values (DRVs).
Postmenopausal women who have a low calcium intake show a higher risk of developing both osteoporosis and hypertension (a chronic medical condition in which arterial blood pressure is elevated) than those who consume higher levels of calcium according to research presented today at EULAR 2010, the Annual Congress of the European League Against Rheumatism in Rome, Italy.
In this Italian study of 825 postmenopausal women with hypertension, a significantly increased proportion of women (35.4%) who consumed a lower amount of calcium through intake from dairy sources, had a concurrent diagnosis of both hypertension and osteoporosis, compared with women who consumed a higher amount of calcium (19.3% p<0.001).
Further statistical analyses revealed that a lower calcium intake was associated with an increased risk of developing hypertension or osteoporosis over time when compared with controls (Odds Ratio (OR) hypertension: 1.43; 95%CI: 1.12-1.82, osteoporosis: OR 1.46; CI: 1.15-1.85). Women who consumed a lower amount of calcium were shown to be most likely to develop both conditions over time compared with women consuming a higher amount of calcium (OR 1.60; CI: 1.09-2.34).
"Our study confirms that there may be a link between hypertension and low bone mass and that a low calcium intake could be a risk factor for the development of osteoporosis in postmenopausal women" said Professor Maria Manara, Department of Rheumatology, Gaetano Pini Institute, Milan, Italy, and lead author of the study. "Our study has also shown that a low calcium intake from dairy foods may be involved in this association and could be considered a risk factor for the development of hypertension and osteoporosis."
The 825 subjects involved in the study were recruited from a cohort of 9,898 postmenopausal women referred to the Osteometabolic unit of the Gaetano Pini Institute in Italy, from 2002. Calcium intake from dairy sources was assessed by the number of standard servings of ~300mg calcium consumed by women in a week and subjects were stratified into 'quartiles'(lower 25%, median 50% and upper 25%). For each case, three controls were selected and matched for age. Women who had been treated with diuretics (drugs known to affect the generation of new bone material) were excluded from the study.
The reference nutrient intake (RNI, the amount estimated to be sufficient for 97% of a specified population group) for calcium is ~700mg/daily in the UK – according to the UK Department of Health Dietary Reference Values (DRVs).
Subscribe to:
Comments (Atom)