Jon's Health Tips

I am honestly shocked by this:

Omega-3 fatty acid supplementation not associated with lower risk of major CVD events

In a study that included nearly 70,000 patients, supplementation with omega-3 polyunsaturated fatty acids was not associated with a lower risk of all-cause death, cardiac death, sudden death, heart attack, or stroke, according to an analysis of previous studies published in the September 12 issue of JAMA.

More evidence about things I take, do or consume:

Good news:

The role of vitamin D in critical illness of children

Their study found that in three of every four critically ill children, blood vitamin D levels were below the target considered safe by many experts and medical societies. Further, those with lower vitamin D levels were noted to be sicker, requiring more life-sustaining therapies (breathing tubes, medications to support heart function) and staying in the ICU for longer periods of time.

Green tea boosts brain cell production to aid memory

Even the very elderly and frail can benefit from exercise

Aspirin May Guard Against Many Cancers

Aspirin and other commonly used painkillers may help guard against skin cancer, according to a new study published in the journal CANCER. Previous studies have already suggested that NSAIDs (nonsteroidal anti-inflammatory drugs) such as aspirin, ibuprofen, and naproxen, and other prescription and over the counter drugs, can reduce people's risk of developing some cancers. For example, earlier this year, three studies in The Lancet bolstered the evidence that a daily low dose of aspirin may protect people in middle age against cancer, particularly those at higher risk. And in another recent study in the British Journal of Cancer, researchers reported that colon cancer patients who take aspirin regularly shortly after diagnosis tend to live for longer.

Daily Aspirin May Help Fight Prostate Cancer


Study: daily aspirin linked to lower cancer mortality

Chocolate: A sweet method for stroke prevention in men?

"The beneficial effect of chocolate consumption on stroke may be related to the flavonoids in chocolate. Flavonoids appear to be protective against cardiovascular disease through antioxidant, anti-clotting and anti-inflammatory properties. It's also possible that flavonoids in chocolate may decrease blood concentrations of bad cholesterol and reduce blood pressure," said Larsson.

"Interestingly, dark chocolate has previously been associated with heart health benefits, but about 90 percent of the chocolate intake in Sweden, including what was consumed during our study, is milk chocolate," Larsson adde

Healthy lifestyle reduces the risk of hypertension by two thirds


Potency of Statins Linked to Muscle Side Effects

Statin therapy associated with lower risk of pancreatitis

Cocoa may enhance brain function

Cocoa compounds may reduce blood pressure

Chemicals in chocolate, blueberries, raspberries, strawberries, teas and certain foods could well be mood-enhancers

Resveratrol might help improve mobility and prevent life-threatening falls among older people


Alcohol consumption may decrease risk of ALS


Midlife fitness staves off chronic disease at end of life

Middle-aged adults help their hearts with regular leisure-time physical activities

Even minor physical activity may benefit bone health

Mediterranean diet + olive oil protects bones

Eating grapes may help protect heart health

Grapes reduced blood pressure, improved blood flow and reduced inflammation.

Bad news:

Statin Use Tied to Possible Boost in Cataract Risk

Atherosclerosis: Eating egg yolks as bad as smoking

http://healthnewsreport.blogspot.com/2012/08/should-doctors-treat-lack-of-exercise.html

More evidence about things I no longer take or consume:

Good news:

Vitamin C and beta-carotene might protect against dementia

Bad news:

Pan-fried Meat Increases Risk of Prostate Cancer

Other reports I find interesting:

Sleep apnoea linked with increased risk of cancer death

Sudden death less likely in exercise related cardiac arrests


People of Normal Weight With Belly Fat at Highest Death Risk

Prostate Cancer: Six Things Men Should Know About Tomatoes, Fish Oil, Vitamin Supplements, Testosterone, PSA Tests


Research conclusions I find misleading:

Little evidence of health benefits from organic foods

"There isn't much difference between organic and conventional foods, if you're an adult and making a decision based solely on your health," said Dena Bravata, MD, MS, the senior author of a paper comparing the nutrition of organic and non-organic foods, published in the Sept. 4 issue of Annals of Internal Medicine.

People don't eat organics for additional nutrients, they do it to avoid pesticides!

Omega-3 fatty acid supplementation not associated with lower risk of major CVD events

In a study that included nearly 70,000 patients, supplementation with omega-3 polyunsaturated fatty acids was not associated with a lower risk of all-cause death, cardiac death, sudden death, heart attack, or stroke, according to an analysis of previous studies published in the September 12 issue of JAMA.

"Treatment with marine-derived omega-3 polyunsaturated fatty acids (PUFAs) for the prevention of major cardiovascular adverse outcomes has been supported by a number of randomized clinical trials (RCTs) and refuted by others. Although their mechanism of action is not clear, their postulated effect on cardiovascular outcomes may be due to their ability to lower triglyceride levels, prevent serious arrhythmias, or even decrease platelet aggregation and lower blood pressure. Current guidelines issued by major societies recommend their use, either as supplements or through dietary counseling, for patients after myocardial infarction [MI; heart attack], whereas the U.S. Food and Drug Administration has approved their administration only as triglyceride-lowering agents in patients with overt hypertriglyceridemia, and some (but not all) European national regulatory agencies have approved the omega-3 administration for cardiovascular risk modification. The controversy stemming from the varying labeling indications causes confusion in everyday clinical practice about whether to use these agents for cardiovascular protection," according to background information in the article.

Evangelos C. Rizos, M.D., Ph.D., of the University Hospital of Ioannina, Ioannina, Greece, and colleagues performed a large-scale synthesis of the available randomized evidence by conducting a systematic review and meta-analysis to determine the association between omega-3 PUFAs and major cardiovascular outcomes.

Of the 3,635 citations retrieved, 20 studies with 68,680 randomized patients were included, reporting 7,044 deaths, 3,993 cardiac deaths, 1,150 sudden deaths, 1,837 heart attacks, and 1,490 strokes. Analysis indicated no statistically significant association with all-cause mortality, cardiac death, sudden death, heart attack, and stroke when all supplement studies were considered.

"In conclusion, omega-3 PUFAs are not statistically significantly associated with major cardiovascular outcomes across various patient populations. Our findings do not justify the use of omega-3 as a structured intervention in everyday clinical practice or guidelines supporting dietary omega-3 PUFA administration. Randomized evidence will continue to accumulate in the field, yet an individual patient data meta-analysis would be more appropriate to refine possible associations related to, among others, dose, adherence, baseline intake, and cardiovascular disease risk group," the authors conclude.

Vitamin C and beta-carotene might protect against dementia

Study examines the influence of antioxidants on the pathogenesis of Alzheimer's disease

Forgetfulness, lack of orientation, cognitive decline… about 700, 000 Germans suffer from Alzheimer's disease (AD). Now researchers from the University of Ulm, among them the Epidemiologist Professor Gabriele Nagel and the Neurologist Professor Christine von Arnim, have discovered that the serum-concentration of the antioxidants vitamin C and beta-carotene are significantly lower in patients with mild dementia than in control persons. It might thus be possible to influence the pathogenesis of AD by a person's diet or dietary antioxidants. 74 AD-patients and 158 healthy controls were examined for the study that has been published in the "Journal of Alzheimer's Disease" (JAD).

AD is a neurodegenerative disease: Alterations in the brain caused by amyloid-beta-plaques, degeneration of fibrillae and a loss of synapses are held responsible for the characteristic symptoms. Oxidative stress, which constrains the exploitation of oxygen in the human body, is suspected to promote the development of AD. Whereas so called antioxidants might protect against neurodegeneration. In their study, the researchers have investigated whether the serum-levels of vitamin C, vitamin E, beta-carotene as well as lycopene and coenzyme Q10 are significantly lower in the blood of AD-patients. "In order to possibly influence the onset and development of Alzheimer's disease, we need to be aware of potential risk factors", says Gabriele Nagel.

Participants were recruited from the cross-sectional study IMCA ActiFE (Activity and Function in the Elderly in Ulm) for which a representative population-based sample of about 1,500 senior citizens has been examined. The 65 to 90 years old seniors from Ulm and the surrounding area underwent neuropsychological testing and answered questions regarding their lifestyle. What is more, their blood has been examined and their body mass index (BMI) was calculated. For the present study, scientists have compared 74 patients with mild dementia (average age 78.9 years) with a control group consisting of 158 healthy, gender-matched persons of the same age. Results are quite interesting: The concentration of vitamin C and beta-carotene in the serum of AD-patients was significantly lower than in the blood of control subjects. Whereas no such difference between the groups could be found for the other antioxidants (vitamin E, lycopene, coenzyme Q10). Potential confounding factors such as education, civil status, BMI, consumption of alcohol and tobacco have been considered in the statistical analysis. Nevertheless, additional parameters such as the storage and preparation of food as well as stressors in the life of participants might have influenced the findings. Therefore, results need to be confirmed in prospective surveys. "Longitudinal studies with more participants are necessary to confirm the result that vitamin C and beta-carotene might prevent the onset and development of Alzheimer's disease", says Gabriele Nagel. Vitamin C can for example be found in citrus fruits; beta-carotene in carrots, spinach or apricots.

The role of vitamin D in critical illness of children

Vitamin D is increasingly being recognized as important for good health. Vitamin D is a hormone made in the skin following sun exposure or acquired from diet and supplement intake. Previous medical research has shown that low body levels of vitamin D make people more susceptible to problems such as bone fractures, poor mental health and infections like the common cold. Until recently, there had been little consideration given to the role of vitamin D in more severe diseases, which is why Dr. Dayre McNally's recent publication in the esteemed scientific journal Pediatrics is so compelling.

"This is the first study to report on vitamin D levels in a large group of critically ill children," said Dr. McNally, a clinical researcher and intensivist at the Children's Hospital of Eastern Ontario (CHEO) and assistant professor in the Department of Pediatrics at the University of Ottawa.

The study, led by Dr. McNally at the CHEO Research Institute, included over 300 children and teenagers at six hospitals in Ottawa, Toronto, Hamilton, Edmonton, Saskatoon and Vancouver. These children were admitted to an Intensive Care Unit (ICU) with severe infections, significant trauma or conditions requiring major surgery, such as congenital heart defects.

Their study found that in three of every four critically ill children, blood vitamin D levels were below the target considered safe by many experts and medical societies. Further, those with lower vitamin D levels were noted to be sicker, requiring more life-sustaining therapies (breathing tubes, medications to support heart function) and staying in the ICU for longer periods of time.

"Although these findings are of concern, we are very encouraged because we've discovered something that is modifiable," explained Dr. McNally. "There are simple ways to prevent this problem, and it may be possible to rapidly restore vitamin D levels at the time of severe illness."

Exercise reduces appetite?

New research out of BYU shows that 45 minutes of moderate-to-vigorous exercise in the morning actually reduces a person’s motivation for food.

Professors James LeCheminant and Michael Larson measured the neural activity of 35 women while they viewed food images, both following a morning of exercise and a morning without exercise. They found their attentional response to the food pictures decreased after the brisk workout.

“This study provides evidence that exercise not only affects energy output, but it also may affect how people respond to food cues,” LeCheminant said.

The study, published online, ahead of print in the October issue of Medicine & Science in Sports & Exercise, measured the food motivation of 18 normal-weight women and 17 clinically obese women over two separate days.

On the first day, each woman briskly walked on a treadmill for 45 minutes and then, within the hour, had their brain waves measured. Electrodes were attached to each participant’s scalp and an EEG machine then measured their neural activity while they looked at 240 images – 120 of plated food meals and 120 of flowers. (Flowers served as a control.)

The same experiment was conducted one week later on the same day of the week and at the same time of the morning, but omitted the exercise. Individuals also recorded their food consumption and physical activity on the experiment days.

The 45-minute exercise bout not only produced lower brain responses to the food images, but also resulted in an increase in total physical activity that day, regardless of body mass index.

“We wanted to see if obesity influenced food motivation, but it didn’t,” LeCheminant said. “However, it was clear that the exercise bout was playing a role in their neural responses to the pictures of food.”

Interestingly, the women in the experiment did not eat more food on the exercise day to “make up” for the extra calories they burned in exercise. In fact, they ate approximately the same amount of food on the non-exercise day.

Larson said this is one of the first studies to look specifically at neurologically-determined food motivation in response to exercise and that researchers still need to determine how long the diminished food motivation lasts after exercise and to what extent it persists with consistent, long-term exercise.

Green tea boosts brain cell production to aid memory

It has long been believed that drinking green tea is good for the memory. Now researchers have discovered how the chemical properties of China's favorite drink affect the generation of brain cells, providing benefits for memory and spatial learning. The research is published in Molecular Nutrition & Food Research.

"Green tea is a popular beverage across the world," said Professor Yun Bai from the Third Military Medical University, Chongqing, China. "There has been plenty of scientific attention on its use in helping prevent cardiovascular diseases, but now there is emerging evidence that its chemical properties may impact cellular mechanisms in the brain."

Professor Bai's team focused on the organic chemical EGCG, (epigallocatechin-3 gallate) a key property of green tea. While EGCG is a known anti-oxidant, the team believed it can also have a beneficial effect against age-related degenerative diseases.

"We proposed that EGCG can improve cognitive function by impacting the generation of neuron cells, a process known as neurogenesis," said Bai. "We focused our research on the hippocampus, the part of the brain which processes information from short-term to long-term memory."

The team found that ECGC boosts the production of neural progenitor cells, which like stem cells can adapt, or differentiate, into various types of cells. The team then used laboratory mice to discover if this increased cell production gave an advantage to memory or spatial learning.

"We ran tests on two groups of mice, one which had imbibed ECGC and a control group," said Bai. "First the mice were trained for three days to find a visible platform in their maze. Then they were trained for seven days to find a hidden platform."

The team found that the ECGC treated mice required less time to find the hidden platform. Overall the results revealed that EGCG enhances learning and memory by improving object recognition and spatial memory.

"We have shown that the organic chemical EGCG acts directly to increase the production of neural progenitor cells, both in glass tests and in mice," concluded Bai. "This helps us to understand the potential for EGCG, and green tea which contains it, to help combat degenerative diseases and memory loss."

This paper is published as part of a collection of articles bringing together high quality research on the theme of food science and technology with particular relevance to China. Browse free articles from Wiley's food science and technology publications including the Journal of Food Science, Journal of the Science of Food and Agriculture and Molecular Nutrition & Food Research.

Non-alcoholic red wine may help reduce high blood pressure

Men with high risk for heart disease had lower blood pressure after drinking non-alcoholic red wine every day for four weeks, according to a new study in the American Heart Association journal Circulation Research.

Non-alcoholic red wine increased participants' levels of nitric oxide, which helped decrease both systolic and diastolic blood pressure, researchers said. Nitric oxide is a molecule in the body that helps blood vessels relax and allows more blood to reach your heart and organs.

Researchers studied 67 men with diabetes or three or more cardiovascular risk factors who ate a common diet plus one of the following drinks: about 10 ounces of red wine, non-alcoholic red wine or about 3 ounces of gin. All of the men tried each diet/beverage combination for 4 weeks.

The red wine and nonalcoholic wine contained equal amounts of polyphenols, an antioxidant that decreases blood pressure.

During the red wine phase, the men had very little reduction in blood pressure and there was no change while drinking gin. However, after drinking non-alcoholic red wine, blood pressure decreased by about 6mmHg in systolic and 2mmHg in diastolic blood pressure — possibly reducing the risk of heart disease by 14 percent and stroke by as much as 20 percent.

Researchers concluded that the alcohol in red wine weakens its ability to lower blood pressure. But polyphenols — still present after alcohol is removed from wine — are likely the beneficial element in wine.