Tag Archives: health

Coffee- For Your Health

Sunday September 29th is celebrated as National Coffee Day in the U.S. In recognition of this important day, our post today will cover some interesting research on coffee consumption and various health outcomes.

The largest coffee producer in the world is Brazil, and has been so for over 100 years. Second on the list of producing countries is Vietnam, followed by Columbia. While over 50% of Americans drink coffee daily, the leading coffee consuming country is actually Finland, followed by Norway. There are many bioactive compounds found in coffee, including polyphenols, which are thought to be one of the sources of coffee’s health benefits.

A group of researchers affiliated with the University of Edinburgh as well as the University of Southampton in the UK performed what they termed an “umbrella review”, examining the effects of coffee consumption on several different health conditions. Their review included 201 meta-analyses of observational studies, as well as 17 meta-analyses of interventional research.

After completion of their analysis, the researchers concluded that coffee consumption was associated with a lower risk of cardiovascular mortality, total cancer, and all-cause mortality.

For cancer, coffee consumption was associated with a lower risk of endometrial cancer, melanoma, oral cancer, and prostate cancer.

For the liver, in those with any coffee consumption versus those with none, there was a 39% lower risk for liver cirrhosis, 27% lower risk for liver fibrosis, and 29% lower risk on non-alcoholic fatty liver disease.

In comparing high versus low coffee consumption, high consumption was associated with a lower risk of diabetes type 2, and was also associated with a 9% lower risk of metabolic syndrome.

Other notable findings- coffee consumption was associated with a lower risk of both gallstone disease and Parkinson’s disease. In fact, the only evidence of potential harm seemed to be in those that are pregnant and perhaps women and bone loss.

This was a massive study, spread over multiple countries and with many participants. While studies such as these do not prove cause and effect, they do provide areas where further research may be helpful.

So, on National Coffee Day, consider a cup or two with friends and family. It may be good for your health!

“The morning cup of coffee has an exhilaration about it which the cheering influence of the afternoon or evening cup of tea cannot be expected to reproduce.” – Oliver Wendell Holmes Sr.

(Source-BMJ 2017;359)

This blog is a review of published research 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.

 

 

 

Fried Foods Bad for Prostate

September is designated National Prostate Cancer Awareness Month, and September 24th is Prostate Cancer Awareness Day. In recognition of this, today’s post will discuss research which examines the intake of deep fried foods and risk of prostate cancer.

Data from the National Cancer Institute estimates that there will be nearly 175,000 new cases of prostate cancer in the U.S. in 2019, and nearly 32,000 deaths. It is the 2nd most common cancer among men, second only to lung and bronchus cancers. The most common risk factor for prostate cancer is advancing age. Prostate cancer is more common among African-American men, who are twice as likely to die from prostate cancer as white men are.

It has been documented that when immigrants from Asian countries, which generally have low prostate cancer incidence, move to the U.S., their prostate cancer rates increase significantly within one generation, indicating perhaps some dietary or environmental exposure at work.

A group of researchers affiliated with the Fred Hutchinson Cancer Research Center and the School of Public Health at the University of Washington performed an interesting study, examining the relationship between intake of deep fried foods and subsequent risk of prostate cancer. Researchers used data from two population-based case-control studies, comprised of residents of Kings County, Washington. There were slightly over 1500 cases, and nearly as many in the control group. The two groups were similar in age, body mass index, education level, and race.

Participants in the study were given a food frequency questionnaire, which assessed the use of butter, margarine, oil or other fat in cooking. The food frequency questionnaire also queried about intake of doughnuts, french fries, fried chicken, fried fish, and snack chips.

The researchers discovered that compared with the reference intake (less than once per month), intake of doughnuts once per week or more was associated with a 35% increased risk of prostate cancer, while intake of french fries once per week or more was associated with a 37% increased risk of prostate cancer. Similarly, intake of fried chicken once per week or more was associated with a 30% increased risk of prostate cancer, and fried fish had a 32% increased risk.

In addition, the researchers discovered that increased fried food intake was associated with more aggressive prostate cancer. Compared to the reference intake of less than once per month, intake of doughnuts once per week or more was associated with a 38% increased risk of more aggressive prostate cancer, while the intake of french fries weekly or more was associated with a 41% increased risk of aggressive prostate cancer. Similarly, the intake of fried chicken once per week or more was associated with a 30% increased risk of aggressive prostate cancer, while fried fish had a 41% increased risk of aggressive prostate cancer.

Interestingly, there did not appear to be a relationship between intake of snack chips and development of prostate cancer. However, intake of snack chips once a week or more was associated with a 14% increased risk of more aggressive prostate cancer.

It is not entirely clear what is the mechanism between fried foods and prostate cancer. Certainly fried foods are pro-inflammatory, which could be a possible mechanism. Deep fried foods have high levels of advanced glycation endproducts, which are also pro-inflammatory. Another possibility is the substance acrylamide, a known carcinogen, which is found after deep frying common foods. 

It should be no surprise that the foods we eat regularly have an effect on our health, as the old adage “You are what you eat” suggested. This is not a new concept. For instance in traditional Chinese Medicine food is thought to be a form of medicine. So, next time you are reaching for that doughnut, go for something healthy instead.

“Don’t eat fried food, it angries up the blood”– Satchel Paige

(Source- The Prostate, 2013)

This blog is a review of published 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 Glucose a Risk Factor for Dementia

September 21st is designated World Alzheimer’s Day. In recognition of this today’s post will review research on the effects of glucose on dementia.

Alzheimer’s disease is the most common form of dementia. Statistics from the CDC indicate as many as 5 million Americans are currently living with Alzheimer’s disease. This number is expected to reach 14 million people by 2060.

It is important to consider that Alzheimer’s disease is not a normal part of aging. There is currently no cure for Alzheimer’s, so recognition of risk factors as a potential strategy for prevention is important.

A research group affiliated with the University of Washington, the Swedish Neuroscience Institute, Harvard Medical School and Harvard School of Public Health and Wake Forest School of Medicine performed a study examining the relationship between glucose levels and risk of dementia.

Enrollees for the study were selected from the Adult Changes in Thought study, which consisted of randomly selected members from Group Health Cooperative in Washington State. These members were all considered to be dementia-free. There were 2067 participants, 839 men and 1228 women, whose mean age was 76 years.

Study subjects were assessed every two years to look for incident cases of dementia. The Cognitive Abilities Screening Instrument was used. Average glucose levels were calculated for each subject at initiation into the study, and then in 5 year rolling periods thereafter. Mean follow-up period was nearly 7 years.

The researchers discovered that among those subjects with diabetes, those with higher levels of glucose had increased risk for dementia. For example, the risk for dementia was 40% higher in those with average glucose of 190 mg/dl compared to 160 mg/dl. 

Even more important, among the subjects without diabetes, those with an average glucose level of 115 mg/dl had an 18% higher risk of dementia compared to those with an average 100 mg/dl glucose level.

The last result bears repeating, in participants WITHOUT diabetes, a 15 mg/dl difference in glucose (115 vs 100) led to an 18% increased risk of dementia. This particular result may indicate that early interventions to lower blood glucose, while one is still in the insulin resistance stage and not advanced into full blown diabetes, may lower the risk of dementia.

At this time there is no cure for dementia. Alzheimer’s disease and dementia in general have a profound impact not only at the individual level, but also on the individual’s caregivers. Perhaps incorporating a low-carb lifestyle may be a strategy to prevent future dementia.

“The power of intuitive understanding will protect you from harm until the end of your days.”–     Lao Tzu

(Source- New England Journal of Medicine, 369.6)

This blog is a review of published 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.

Extra-Virgin Olive Oil and Nuts for Prevention of Cardiovascular Disease

In our third and final post in recognition of National Olive Oil Month, today’s article will review research on primary prevention of cardiovascular disease using a Mediterranean-style diet.

The Mediterranean Diet loosely defined is inspired by the eating habits of those countries who surround the Mediterranean Sea, including Spain, Italy and Greece. This diet emphasizes high consumption of fruits and vegetables, as well as olive oil. There is more emphasis on fresh fish and less emphasis on red meats. Moderate wine consumption is also considered to be a component.

A group of researchers affiliated with the PREDIMED Study in Spain designed a study to examine the effects of a Mediterranean-style diet on the primary prevention of cardiovascular disease in a group considered to be at high cardiovascular risk.

Enrollees did not have a history of cardiovascular disease at the time of enrollment. The enrollees did have either type 2 diabetes, or at least 3 of the major risk factors of family history of premature coronary heart disease, high LDL, hypertension, low HDL, obese or overweight, or smoking.

Participants were randomly assigned to one of three groups- a Mediterranean diet supplemented with extra-virgin olive oil, a second group which followed a Mediterranean diet supplemented by nuts, or a third control group which was instructed to follow a low fat diet. Those in the extra-virgin oil group were instructed to consume at least four tablespoons of oil each day. Those in the nut-supplemented group received 30 grams of mixed nuts each day (almonds, hazelnuts, walnuts). Participants adherence to each assigned diet was assessed by a food questionnaire. Subjects were followed on average for nearly 5 years. Primary end point was death from cardiovascular causes, heart attack, or stroke.

The researchers discovered that the Mediterranean-style diet, when either supplemented with extra-virgin olive oil or nuts, was associated with a lower risk of major cardiovascular events over a period of 5 years, then was the low-fat control diet. In addition, among those who more closely adhered to the Mediterranean diet the cardiovascular benefit was greater.

Important points to consider regarding this study include- enrolled high risk subjects without a history of cardiovascular disease, and examined primary (not secondary) prevention. Also, these diets were not calorie restricted. Primary prevention is especially important, as that is what a lot of folks are concerned about.

This study leads to the veritable mountain of research showing that a proper diet can help or in this case prevent significant health issues. Perhaps give this some thought with the next trip to the grocery store or fast-food drive through window.

“Knowledge is the food of the soul.”–  Plato

(Source- New England Journal of Medicine 2018; 378)

This blog is a review of published 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.

 

 

Olive Oil May Help Prevent Type 2 Diabetes

August is designated National Olive Oil Month, and so several posts this month will cover some of the health benefits of olive oil. Today’s post will discuss research on the potential role for olive oil in prevention of Type 2 diabetes (T2D). 

Olives are a traditional tree crop of the Mediterranean Basin. The largest producer of olive oil by far is Spain, with about 50% of the world’s production, followed by Greece, Italy and Turkey. In the U.S. olive oil is produced in California, Hawaii, Texas, Georgia, and Oregon. Extra Virgin Olive OIl is of the highest quality, and is processed simply by mechanical press, without any chemical processing. This is thought to result in the health benefits of olive oil.

A research group from Austria, Germany, and Spain performed a meta-analysis of existing studies, to examine the role of olive oil in type 2 diabetes mellitus. They included four cohort studies with over 183,000 subjects, and 29 random controlled trials with nearly 4000 subjects. The majority of these studies were either completed in Europe or the United States. The study duration of the cohort studies varied between 6 and 22 years, while the length for the random controlled studies varied between 2 weeks and 4 years.

After analyzing the various studies the researchers found that the use of olive oil was inversely associated with a lower risk of type 2 diabetes mellitus. The risk of T2D decreased by 13% as the intake of olive oil increased, up to 15-20 grams per day. There was no apparent benefit in increasing intake above the 15-20 grams/day amount.

In addition, those in the olive oil intervention groups were found to have lower fasting glucose levels, and significantly reduced HbA1c levels.

Incorporating olive oil into your diet appears to be a simple way to lower one’s risk of developing type 2 diabetes, and would be easy to implement.

“The olive tree is surely the richest gift of heaven. I can scarcely expect bread.”- Thomas Jefferson

(Source- Nutrition and Diabetes (2017))

This blog is a review of published 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.

Lose Weight and Eat More Fiber to Lower Blood Pressure

May is designated as National High Blood Pressure Education Month, and so today’s post focuses on blood pressure, and how it may be improved via two different lifestyle and dietary modifications.

According to statistics from the CDC, about 75 million Americans have hypertension, which is about one in three adults. Only about have of those with hypertension have it under control. The costs associated with high blood pressure are estimated at $50 billion each year. African-Americans are particularly at risk for hypertension, with about 46% afflicted.

First of all a meta-analysis from researchers in the Netherlands looked at 25 different random controlled trials including over 4800 subjects, examining the effect of weight loss on blood pressure. After pooling the data from these 25 studies, it was determined that a 5 kg weight loss (= 11 pounds) yielded an average 4.4 mm Hg drop in systolic blood pressure, and a 3.6 mm Hg drop in diastolic blood pressure. Weight loss was achieved by physical exercise, calorie restriction, or a combination of both. Larger blood pressure decreases were noted in those subjects who were already taking medicine for high blood pressure.

In addition to weight loss having a beneficial effect on blood pressure, it appears dietary fiber also has benefit. Researchers from Tulane University pooled data from 25 different studies, to examine the effects of dietary fiber on blood pressure. Nearly 1500 subjects were evaluated, with trials from the U.S., Canada, Europe, Australia and India included. The overall effect of dietary fiber on blood pressure was a 1.15 mm Hg drop in systolic blood pressure, and a 1.65 mm Hg drop in diastolic blood pressure. The drops in blood pressure were more significant in those patients with hypertension, with trials greater than or equal to eight weeks in duration, and in trials with fiber intake of 7.2-18.9 gm/day.

Therefore weight reduction and increased dietary fiber intake may be effective ways to help lower blood pressure, particularly in those who are currently diagnosed and being treated for hypertension. While certainly not a replacement for traditional hypertension therapy, losing weight and increasing fiber intake seem like simple lifestyle changes that could yield important benefits.

“One way to get high blood pressure is to go mountain climbing over molehills.”–  Earl Wilson

(Source- Journal of Hypertension, 2005, Vol 23 No. 3.  Hypertension, November 2003)

This blog is a review of published 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.

Tea Lowers Bad Cholesterol

April 21st is National Tea Day in the UK, and this post is the second in recognition of this important day. This post will examine research regarding black tea and cholesterol.

Tea remains one of the world’s most widely consumed beverages. It is estimated that the size of the global tea market is more than $70 billion. While coffee remains more popular than tea in the US, Americans still drink their fair share of tea, averaging over 8 gallons per capita consumption. Nearly a quarter of Americans drink tea daily.

A group of researchers in China investigated the relationship between black tea consumption and cholesterol parameters. They performed a review and meta-analysis of ten studies, which included over 400 participants.

The researchers discovered that the consumption of black tea led to a significant reduction in LDL concentration. LDL is the low density or so-called “bad cholesterol”. LDL contributes to the build-up of fat in the arteries, or atherosclerosis.

Given the possible reduction in “bad cholesterol”, consider tea as a healthy beverage choice. And celebrate National Tea Day!

“But indeed I would rather have nothing but tea.” – Jane Austen

(Source- Clinical Nutrition, 2014)

This blog is a review of published 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.

 

 

Enjoy a Cup of Tea Today (or three)

April 21st is National Tea Day in the UK, and in recognition of this today’s post will examine research regarding tea consumption and cardiovascular outcomes.

Tea is one of the most widely consumed beverages in the world. Tea is derived from Carmellia sinesis leaves, and leaf buds. Carmellia sinesis is an evergreen shrub or small tree, which grows at elevation in warmer weather climates. Approximately 40% of the global tea production comes from China, with India producing about 22%. Other leading producers include Kenya, Sri Lanka, and Turkey. Turkey is the largest per capita consumer of tea, at 5 1/2 pounds per person per year. According to statistics from the Tea Association of the USA, Americans consumed over 84 billion servings of tea last year. Over 84% of that was black tea, with about 15% being green tea.

Tea is purported to have a range of health benefits, from cardiovascular benefits, to lowering risks of certain cancers, to improvement in cognitive health. Tea is composed of hundreds of bioactive compounds, including flavonoids. Flavonoids are thought to have antioxidant properties, and may be the source of some of the beneficial properties of tea.

Researchers in China performed a meta-analysis of published prospective observational studies to examine the relationship between tea consumption and various cardiovascular outcomes. Twenty-two different studies were included in the analysis, including participants from the US, Europe, and Asia. More than 850,000 subjects were enrolled in these various trials.

Researchers discovered that increased tea consumption was associated with a reduction in cardiac death, cerebral infarction, heart disease, intracerebral hemorrhage and stroke. More importantly, tea consumption was associated with a reduction in total mortality. These results were with a serving of three cups of tea per day.

This was a robust meta-analysis, with a large number of study participants, spanning the globe. Given these results, consider tea as a healthy beverage choice, and salute National Tea Day!

“There are few hours in life more agreeable than the hour dedicated to the ceremony known as afternoon tea.”  Henry James

(Source- European Journal of Epidemiology (2015) 30)

This blog is a review of published 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.

Acupuncture Helps With IBS

April is designated IBS Awareness Month, and in recognition of this today’s post will review a recently published study which examined acupuncture for IBS (Irritable Bowel Syndrome).

IBS afflicts up to 12% of Americans, with women nearly twice as likely to be affected, according to data from the NIH National Institute of Diabetes and Digestive and Kidney Diseases. Symptoms include abdominal pain and bloating. IBS is often subdivided into either a constipative variety (IBS-C) or a diarrhea predominant variety (IBS-D). The cause of IBS is not clear, but what is clear is that IBS can become quite debilitating.

Medications that are often prescribed for IBS may be minimally effective, and/or have bothersome side effects, so patients with IBS are often considering alternative therapies, including acupuncture.

An international research group including researchers from China, Hong Kong, the UK and Australia recently performed a meta-analysis of the existing research studies regarding acupuncture for IBS. They included a total of 27 random controlled trials in their analysis, encompassing over 2100 subjects, ages 18-77 years. Therapies included in the studies were acupuncture, electroacupuncture, moxibustion and Geshanxiaoyao (a Chinese herbal formula), and a combination of these. The period of follow-up of the various trials ranged from two to seven weeks.

After performing the meta-analysis researchers discovered that the combination of needle acupuncture and Geshanxiaoyao formula had the highest probability of being the best choice for improving global IBS symptoms. The sensitivity analysis indicated that moxibustion, followed by needle acupuncture plus moxibustion, had the highest probability for improving global IBS symptoms. In addition, importantly, no adverse side effects from acupuncture or the other alternative therapies was noted.

Given that many who suffer from IBS do not do well with conventional treatments or do not tolerate them, perhaps in those cases acupuncture or moxibustion should be given consideration.

“Work hard, trust in God, and keep your bowels open.”–  Oliver Cromwell

(Source- Therapeutic Advances in Gastroenterology, 2019, Vol. 12)

This blog is a review of published 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.

 

 

Increasing Glucose Leads to Heart Attacks and Strokes

Today is Diabetes Alert Day, and in recognition our post will review a recently published study on change in fasting glucose levels and subsequent risk of heart attack, stroke and all-cause mortality.

A reasearch group in Korea analyzed data from over 260,000 Korean adults enrolled in the Korean Health Insurance Service. These were adults over 40 years old, and with no diagnosis of diabetes or cardiovascular disease at time of enrollment in the study. The study included both men and women.

At initial enrollment, subjects were divided into two groups- a normal fasting glucose group (glucose <100 mg/dL) and an impaired fasting glucose group (glucose 100-125.9 mg/dL). Data such as smoking status, body mass index, blood pressure, physical activity level, total cholesterol, and alcohol consumption was also collected.

The subjects had a second examination in two years. At this second visit, any changes in fasting glucose between the two visits was noted. On average, these participants were then followed for up to eight years. Data on the number of heart attacks, strokes, and all-cause mortality were collected.

Researchers discovered that those participants who shifted from the normal fasting glucose group into diabetes (glucose >126 mg/dL) were associated with a much higher risk of stroke and all-cause mortality, compared to the participants who remained in the normal glucose group. In addition, those participants initially diagnosed with impaired fasting glucose who later moved into diabetes had a much higher risk of heart attack and all-cause mortality.

The statistics for diabetes are a cause for alarm- it is estimated that the total cost for diabetes in 2017 was $327 billion. About 84 million Americans are currently in the pre-diabetic category, with one of three adults age twenty and older now being pre-diabetic. Given the results of this very robust study, with over two million person-years of follow-up, serious consideration should be given to those interventions which help those who currently have normal or impaired glucose levels from progressing into diabetes.

“No one had ever told me junk food was bad for me. Four years of medical school, and four years of internship and residency, and I never thought anything was wrong with eating sweet rolls and doughnuts, and potatoes, and breads, and sweets.”– Robert Atkins

(Source- Cardiovascular Diabetology (2018) 17:51)

This blog is a review of published 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.