Monthly Archives: February 2018

Chocolate May Prevent Heart Attack and Stroke

February is National Heart Health Month. In recognition of heart health, and in honor of Valentine’s Day, this post is about research on chocolate, specifically chocolate consumption and the risk of cardiovascular disease.

For this study, researchers from the United Kingdom (UK) enrolled a group of nearly 21,000 healthy men and women. The participants chocolate consumption was assessed by a food frequency questionnaire. This group was followed for over 11 years, with the clinical outcomes of interest heart attacks, stoke, and angina monitored during this period.

The researchers found that higher chocolate consumption was associated with a statistically significant lower risk of angina, heart attack, and stroke.

Interestingly, the chocolate consumed in the UK is generally of the high fat and sugar variety, not dark chocolate. In general it is felt that dark chocolate offers more benefits than milk chocolate.

So on Valentine’s Day enjoy some chocolate with those you love. You might want to make it dark chocolate to get the best heart benefits. Happy Valentine’s!  

(Source- Heart 2015)

This blog is a review of medical and scientific literature, and should only be used for informational purposes. It does not constitute medical or health advice, nor does it create a physician-patient relationship with anyone. Discuss any health concerns with your personal physician.

 

Vitamin D May Prevent Progression of Age-Related Macular Degeneration

February is AMD/Low Vision Awareness Month and in recognition of this, today’s post will examine recently published research regarding vitamin D intake and progression to advanced age-related macular degeneration (AMD).

A group of researchers from France and the US published a study in 2017 in which they examined the relationship between vitamin D intake and progression from early or intermediate AMD to advanced disease. All participants were part of a longer term longitudinal study of AMD, which began in 1998.

Over 2100 subjects were enrolled in this particular study. Average follow-up period was over nine years. Dietary intake was assessed from food frequency questionnaires which were completed by each participant. Ocular imaging was used to determine baseline AMD grade.

Upon conclusion of the study, researchers found that high dietary vitamin D intake was associated with a 40% lower risk of progression to advanced AMD.

It should be emphasized that the key element of the study was dietary vitamin D intake, and not supplements. Foods high in vitamin D include fatty fish such as salmon, sardines and herring. Other sources include egg yolks, oysters, and shrimp. Mushrooms are the only plant source of vitamin D. Wild mushrooms are an excellent source of vitamin D, while commercially grown mushrooms which are raised in the dark may not contain much vitamin D, unless they are treated with UV light. 

Age-related macular degeneration is one of the leading causes of vision loss in the US. It is estimated that approximately 1.75 million Americans age 40 and older suffer with macular degeneration. The World Health Organization ranks AMD as the third leading cause of blindness worldwide, after cataracts and glaucoma. AMD is characterized by the loss of the central field of vision. Risk factors for AMD include advanced age, smoking, high blood pressure, and a diet low in fruits and vegetables. Family history is also a factor.

Given the results of this interesting study, a diet with more vitamin D rich foods may be a consideration in those with early AMD.

(Source- Investigational Ophthalmology & Visual Science, Sept. 2017, Vol. 58, No. 11)

This blog is a review of medical and scientific literature, and should only be used for informational purposes. It does not constitute medical or health advice, nor does it create a physician-patient relationship with anyone. Discuss any health concerns with your personal physician.

 

Glucosamine May Help Prevent Colorectal Cancer

Glucosamine is a popular supplement, and thought to have anti-inflammatory properties, which may be helpful for osteoarthritis. In our second post in honor of World Cancer Day we will examine a study which looked at the use of glucosamine supplements and the risk of colorectal cancer.

Researchers from the US combined data from the Nurses Health Study (NHS) and the Health Professionals Follow-Up Study (HPFS). They examined the use of glucosamine and chondroitin supplements and subsequent development of colorectal cancer. The NHS is an ongoing prospective cohort study, which began in 1976, and initially included nearly 122,000 RNs. On the other hand, the HPFS is an ongoing prospective cohort study of over 51,000 male health professionals.

This study began in 2002, and included over 68,000 women, and nearly 28,000 men. Data was collected until 2010. Questionnaires were completed at the initiation of the NHS and HPFS studies, and re-assessed every two years afterwards.

What researchers found was that any glucosamine use was associated with a significant 30% reduced risk of colorectal cancer, and any use of chondroitin was associated with a 31% reduced risk, in age-adjusted models. The combined use of glucosamine+chondroitin yielded a 32% reduced risk of colorectal cancer. All of these results were statistically significant. The results did not vary greatly by gender.

Given these profound results, consideration of glucosamine and/or chondroitin supplements would seem a low risk way to prevent colorectal cancer.

(Source- International Journal of Cancer: 139, 2016)

This blog is a review of medical and scientific literature, and should only be used for informational purposes. It does not constitute medical or health advice, nor does it create a physician-patient relationship with anyone. Discuss any health concerns with your personal physician.

 

HIgh Glycemic Index Diet Increases Cancer Risks

In honor of World Cancer Day, today’s post will examine research from Italy published last year, regarding dietary glycemic index, glycemic load, and subsequent cancer risk.

Researchers enrolled nearly 48,000 subjects into this study, from five different clinical centers in Italy. Subjects completed food frequency questionnaires, and were followed for an average of nearly 15 years. The questionnaires were designed to access glycemic Index, as well as glycemic Load, of the diet of each participant.

The Glycemic Index is a measure of the ability of different types of carbohydrate containing foods to raise blood glucose levels within two hours. Pure glucose is given the value of 100. High Glycemic Index foods cause more rapid rise in blood glucose levels. High Glycemic Index foods include white bread, white rice, high fructose corn syrup, and sodas. Low Glycemic Index foods include beans, most vegetables, and nuts such as cashews, peanuts, and walnuts. High Glycemic foods elevate blood glucose as well as insulin levels, and in turn promote fat storage. Low Glycemic Index foods tend not to overly elevate blood glucose levels or insulin levels in the body.

The Glycemic Load on the other hand is a function of the amount of carbohydrate and the Glycemic Index of that particular food. The Glycemic Load is calculated as the Glycemic Index multiplied by the grams of carbohydrate per serving size.

What the Italian researchers found was a high Glycemic Index diet increased risk of colon cancer, bladder cancer, and melanoma, among others. High Glycemic Load diets were related to a high risk of developing colon cancer, liver cancer, cervical cancer, and endometrial cancers, among others.

This study provides evidence that limiting carbohydrates may be a strategy for limiting risk of certain cancers later in life.

(Source- Scientific Reports, 7:9757)

This blog is a review of medical and scientific literature, and should only be used for informational purposes. It does not constitute medical or health advice, nor does it create a physician-patient relationship with anyone. Discuss and health concerns with your personal physician.

 

 

Let’s Help Prevent Diabetes in Women-Just Say No to Soda for 2018 Part 3

On Wear Red Day 2018, we will review a recently published study that examined the relationship between beverages, both artificially sweetened and sugar-sweetened, and subsequent development of diabetes, in a group of menopausal women. This is our third recent post regarding the ill effects of drinking soda.

The research group examined data from the Women’s Health Initiative, a massive study of more than 90,000 women spread out at over 40 clinical centers throughout the US. Nearly 65,000 women were eventually part of this prospective observational study, with over 8 years of follow-up on average.

Participants were queried about their intake of artificially sweetened beverages, sugar-sweetened beverages, and plain water, via questionnaires. Subjects were assessed for diabetes at enrollment, and at annual follow-up.

Even when researchers controlled for other risk factors such as body mass index or total energy intake, their analysis showed both artificially sweetened beverages and sugar-sweetened beverages were associated with an increased risk of developing diabetes, in this group of post-menopausal women.

Both artificially sweetened and sugar-sweetened beverages showed a dose-dependent increase risk of diabetes. The more soda one drank, the higher the risk of developing diabetes.

One of the most interesting “take-home messages” from this study was that while the risk of developing diabetes was a bit lower in the artificially sweetened group, compared to the sugar-sweetened group, there still was an increased risk. This casts doubt over whether or not artificially sweetened beverages are a safer alternative to the sugar-sweetened ones. Both should be avoided.

Data from the American Heart association show that adults with diabetes are two to four times more likely to die from heart disease than those without diabetes. In addition, of those 65 and older with diabetes, 68% will die from some sort of heart disease. So on Wear Red Day 2018 let’s take a step in avoiding diabetes and heart disease by eliminating or avoiding entirely soda, both the artificially and sugar-sweetened varieties.

(Source- American Journal of Clinical Nutrition 2017; 106)

This blog is a review of medical and scientific literature, and should only be used for informational purposes. It does not constitute medical or health advice, nor does it create a physician-patient relationship with anyone. Discuss any health concerns with your personal physician.