Beauty Health for Life

Showing posts with label risk. Show all posts

Delaying retirement could lower the risk of brain disease in the elderly

Sunday, May 11, 2014

Delaying retirement could lower the risk of brain disease in the elderly - Recent research has shown that people who delayed retirement have a lower risk of brain diseases such as Alzheimers and dementia compared with those who retired at the age of 60 years.

The research was conducted on 429,000 employees in France. They found that the risk of dementia decreased when somebody delay their retirement and keep working at the age of 60 years and over.

"Our data show strong evidence for a decreased risk of dementia and brain disease associated with old age when one is put off retirement and continue working in old age," said Carole Dufoil researchers from INSERM, as reported by Reuters.

INSERM found that there is a reduced risk of Alzheimers by 14 percent for those who retire at age 65 years, compared with those who retired at the age of 60 years. The results obtained through observations of the participants for 12 years and ended in 2010.

Dean Hartley, director of the Alzheimers Association explains that the physical and intellectual activities undertaken by the elderly to help them reduce the risk of brain diseases such as Alzheimers and dementia. Even so Hartley argued that more research is needed to determine the exact reason behind the link between pensions and the risk of brain disease.

Wednesday, May 7, 2014

In an apologetic fit of better-late-than-never, the Disease Management Care Blog announces that the latest Cavalcade of Risk is up. Its themed after the Mayan non-apocalypse and has a number of links that take you to bloggery on topics that range from restraint of trade to health insurance exchanges to genetic testing to workers comp. There is something for everyone interested in business and insurance risk.

Enjoy!

Tuesday, May 6, 2014

Thousands of research studies have demonstrated the powerful health-promoting properties of the prohormone compound, vitamin D3. Researchers publishingin The Journal of Immunology explain the specific molecular and signaling events by which vitamin D inhibits inflammation in the human body. In a very detailed analysis, scientists show that low blood circulating levels of vitamin D do not adequately inhibit the inflammatory cascade necessary to turn off this potentially destructive mechanism.

Low levels of inflammation, normally used by the body to fight pathogenic invaders, become a primary cause of heart disease, diabetes, many cancer lines and Alzheimer’s dementia. Additional evidence reportedin the British Journal of Nutrition demonstrates that adequate vitamin D levels reduce critical markers of cardiovascular health and can lead to significant reductions in body fat in overweight and obese people. It is critical to have your vitamin D level checked, and supplement as necessary to lower inflammation levels and risk of heart disease.

Vitamin D Lowers Inflammation to Prevent Chronic Disease and Stimulate Immune Response Systems

Dr. Elena Goleva, lead scientist from National Jewish Health, found that prior studies with vitamin D show a clear and positive link between blood levels of the prohormone and a variety of different health outcomes. Dr. Goleva and her team looked for specific mechanisms to explain precisely how vitamin D functions at the cellular level to prevent disease in the human body.

Dr. Goleva and her team of researchers noted that vitamin D is a catalyst that initiates “a clear chain of cellular events, from the binding of DNA, through a specific signaling pathway, to the reduction of proteins known to trigger inflammation.” To test how vitamin D acts on immune and inflammatory pathways, team scientists exposed human white blood cells to varying levels of vitamin D and exposed them to an agent known to promote intense inflammatory responses and advance disease processes.

Vitamin D Lowers Inflammatory Markers and Increases Health-Promoting HDL Cholesterol

White blood cells that were incubated with no vitamin D or a solution of 15 ng/mL produced very high levels of the pro-inflammatory cytokines IL-6 and TNF-alpha. In vivo, these signaling messengers are known to be responsible for the development and progression of cardiovascular disease, certain forms of cancer and dementia. Cells incubated at a concentration of 30 ng/mL and above showed a significantly reduced response, while the highest level of inflammatory inhibition occurred at 50 ng/ml.

Supporting evidence for the health-promoting effect of vitamin D as reported in the journal BMJ shows marked improvement in cardiovascular biomarkers including HDL cholesterol. Additionally, researchers found the hormone-like substance lowered the risk of lipid peroxidation, the process responsible for making LDL cholesterol molecules sticky and prone to form atherosclerotic plaque. They also determined that high circulating levels of vitamin D were associatedwith “significant reductions in fat mass”in overweight and obese people.

There should be no doubt that the millions of people living with grossly sub-optimal vitamin D levels are dramatically increasing their risk of developing a plethora of potentially deadly illnesses. Health-minded individuals will ensure they maintain a circulating blood level of 50 to 70 ng/mL by means of a 25(OH)D blood test to regulate systemic inflammation and fight chronic disease.

Saturday, April 19, 2014

It has been widely reported that US deaths from cardiovascular disease has recently overtaken cancer as the Number 1 killer of people of all ages. The news media has been quick to blast these headlines everywhere. And the pharmaceutical companies are also quick to tell all who will listen that their latest and greatest drug will lower total cholesterol and LDL-C, thus reducing heart attack risk. If only it were that simple... and true!

The problem is that many recent reports have proven that cholesterol (and even the much maligned LDL-C) are really not your enemy. In fact, they are critical blood components which provide our bodies with the ability to synthesize new cells, form hormones and a large variety of other critical cellular functions. When these levels are artificially reduced, essential molecular duties are limited, and the homeostasis in the body is disrupted. Pharmaceutical makers (and your doctor) love the statin drugs because they predictably lower blood markers in a dose dependent manner. Take this amount of drug, and you will reduce your cholesterol by this amount. In fact, it has been demonstrated that statins help only 1 in 100 people partially avoid a second heart attack, likely through the statins ability to modestly reduce systemic inflammation. All nice and pretty... and thus a multi-billion dollar category of drugs is born.

The latest research is clearly demonstrating that arterial plaque is not directly formed by cholesterol being stuffed into the walls of our arteries, but by a very complex process which is triggered through our immune system through inflammation. Components of our white blood cells known as macrophages are actually the culprit, as they lose their protein coating in a response to arterial inflammation. It are these white blood cell macrophages which create the foamy plagues which plug up the micro openings in the arteries which occur due to excessive abuse in our body. This abuse is caused by a large number of factors, but the short list includes poor dietary factors (ined carbs, fast foods, fried foods) and high blood pressure. From the perspective of our bodies, it is attempting to save our lives, as these micro cracks in the arterial walls could easily lead our bleeding-out. It is ironic that the mechanism used to help us survive is often the same one which leads to our premature demise. Vitamin C is also critical in avoiding the micro cracks, as it assists the body to create collagen which can help to repair the tiny tears in the vessel walls. More about the role of Vitamin C in a future post.

Now that we understand that the local pharmacy does not have the answer to help us avoid cardiovascular disease, how can we eliminate this risk? The simple answer is through eating a proper diet which is low in ined carbs, sugar and especially high-fructose corn syrup and trans-fats and cooked animal fats, maintaining a healthy body weight and correcting the blood level of Vitamin D. OK, the first two we have all heard about, but the Vitamin D component just doesnt seem to get that much media attention. The very latest studies have confirmed that maintaining an optimal Vitamin D blood level of 50 - 70 ng/ml will reduce the chance of developing heart disease by 50%! As this is the primary killer of people in the US and other western countries, wouldnt that merit a major headline? Hard to believe that you probably will never hear of this information. But yet Vitamin D has been demonstrated to help blood vessels to dilate, reduce levels of dangerous triglycerides and reduce inflammatory factors in the blood. By ensuring a proper level of Vitamin D in the blood through either sun exposure (only if less than 50 years old) or supplementation (remember, in a gelcap form), we can cut in half the number of people subjected to heart disease.

If only there were millions to be made by pharmaceutical entities through the sale of Vitamin D, we could save literally millions of lives each year. Good thing you now know this vital information and can begin taking steps to protect your own health.

Monday, April 14, 2014

Obese, postmenopausal women are at greater risk for developing breast cancer and their cancers tend to be more aggressive than those in lean counterparts. A University of Colorado Cancer Center study published in the December issue of the journal Cancer Research shows how this risk might be prevented.

“By using nutrient tracers for fat and sugar, we tracked where the body stored excess calories. In lean models, excess fat and glucose were taken up by the liver, mammary and skeletal tissues. In obese models, excess fat and glucose were taken up by tumors, fueling their growth,” says Erin Giles, PhD, postdoctoral researcher at the CU Cancer Center and the paper’s lead author.

In short, if you are lean, excess calories go to healthy tissue. If you are obese, excess calories feed the tumor.

“This implies that the menopausal window may be an opportunity for women to control their breast cancer risk through weight management,” Giles says.

In this study, Giles worked with a team of scientists including postdoctoral fellows Elizabeth Wellberg and Sonali Jindal, as well as faculty members Steve Anderson, Pepper Schedin, Ann Thor and Paul Maclean. Their study also showed that tumors from obese animals had increased levels of the progesterone receptor, and this receptor appears to give tumors a metabolic advantage for growth. To extend their findings to humans, they recruited gene analysis experts David Astling and Aik-Choon Tan who analyzed 585 human breast cancers and found that human tumors expressing the progesterone receptor had the same metabolic advantage.

“Basically, we saw an abnormal metabolic response to fat and sugar in the obese that, in many ways, mirrors the response to fat and sugar in Type II diabetes,” Giles says. Noticing this similarity, the group tested the use of the common Type II diabetes drug, Metformin, in their model of postmenopausal breast cancer.

“With treatment, tumor size was dramatically decreased in the obese, and tumors showed reduced expression of the progesterone receptor,” Giles says.

Using a pre-clinical model, the investigators found that weight gain during menopause is particularly bad for those who are obese when entering menopause. Together, the results of this study suggest that the combination of obesity and weight gain during menopause can impact breast cancer in two ways. First, tumors that arise in obese women appear to have a metabolic advantage, and second, the inability to store excess calories in healthy tissues may further fuel tumor growth.

“While drugs may be useful in controlling breast cancer risk in obese, postmenopausal women, our results imply that a combination of diet and exercise may be equally if not more beneficial,” Giles says.

The group’s ongoing studies are testing whether interventions such as diet and exercise, during the period of menopausal weight gain, can improve tumor outcomes.

Monday, March 31, 2014

Health conscious individuals have been closely following Vitamin D research for the past decade as volumes of scientific evidence prove this prohormone has been selected through our evolution to provide critical protection against many inflammatory and immune mediated diseases.

New information now reveals a clear picture of how this amazing nutrient works at the cellular level while prompting the expression of more than 3000 individual genes to protect us against many lethal forms of cancer and heart disease as well. You can dramatically reduce your risk of illness and extend your healthy lifespan by making sure your blood is saturated at an optimal level with Vitamin D.

Vitamin D Influences our Genes, Cuts Cancer Risk in Half

Research has determined that virtually every cell in the human body has evolved with a Vitamin D receptor (VDR) which needs to be filled with circulating Vitamin D from our blood. Insufficient levels of the nutrient means that cellular receptors will be left open to be hijacked by a rogue virus. This can pave the way for infection by the influenza virus or eventually lead to a greatly increased risk of cancer.

According to a study published in Genome Research, Vitamin D regulates genes which provide protection against many forms of cancer and autoimmune diseases. Vitamin D specifically binds with these genes to provide a protective shield which dramatically reduces our risk of disease. Vitamin D also acts as a master blueprint for cellular replication, guiding the DNA strands with instructions to accurately divide during mitosis and provides critical guidance to prevent cellular proliferation, a hallmark of cancer metastasis.

Vitamin D Lowers Heart Disease Risk by 47%

The results of a study presented to the American College of Cardiology show that correcting deficient Vitamin D blood levels can reduce the risks associated with coronary artery disease. Study participants were given Vitamin D supplements to raise their blood level well beyond the current minimum erence point and were followed for a period of a year to assess their risk for cardiovascular disease. While this study didn`t provide an explanation for the 47% risk reduction, other research has shown that Vitamin D can lower systemic inflammation throughout the body which promotes healthy arteries and lowers blood pressure.

Ensure You Aren`t Vitamin D Deficient

As much as 85% of the adult population is Vitamin D deficient, needlessly placing themselves at considerable risk for a variety of diseases ranging from flu and the common cold to heart disease and cancer. Sun exposure and multi vitamins are inconsistent sources of Vitamin D as we lose the ability to convert the nutrient to its active form on our skin as we age.

The only way to accurately determine if you need to supplement is by having your blood tested. Be sure to request a 25(OH)D blood test which yields the most accurate results. Optimal levels are between 50 and 70 ng/mL. If you test below this level you`ll need to supplement with an oil-based gelcap form of Vitamin D. Most people find that 1000 IU is needed to raise the blood level by 10 ng/mL.

Deficient levels of Vitamin D are responsible for millions of needless deaths and much suffering each year. Extensive research has shown exactly how this mega nutrient works on the cellular level to provide lowered risk from many lethal conditions including cancer and heart disease. Those interested in lowering disease risk will want to have a simple blood test and supplement accordingly to reap a multitude of health benefits.

Monday, March 17, 2014

Stroke is the third leading cause of death in America, affecting nearly one million people and taking the lives of 150,000 each year. Researchers publishing in the American Heart Association journalStroke have found that increased consumption of white fleshy vegetables and fruits such as apples and pears leads to a dramatic decline in both incidence and death from a stroke.

This study is the first to differentiate between different colors in fruits and vegetables and the risk for developing a specific disease or illness. Beneficial phytochemicals such as carotenoids and flavonoids found in the white flesh and skin of apples and pears can dramatically lower your risk of suffering the devastating physical damage caused by a stroke.

Apples and Pears Can Cut Stroke Risk by More Than Fifty Percent

Nutrition scientists have long known that the brightly colored skin and flesh of fruits and vegetables confer the health benefits normally associated with eating these foods. To further examine this link, researchers examined the relationship between fruit and vegetable color group consumption and contrasted with 10-year stroke incidence in a cohort of 20,069 adults, with an average age of 41. Participants were disease free at the outset of the study and were asked to complete a 178-item food frequency questionnaire detailing foods consumed over the past year.

Fruit and vegetable consumption was broken into four distinct groups, based on pigment color: Green, including dark leafy vegetables, orange/yellow, mostly citrus fruits, red/purple, mostly red vegetables and white, of which 55 percent were apples and pears. Follow up proceeded for a period of ten years during which time 233 strokes were confirmed. Green, orange/yellow and red/purple varieties of fruits and vegetables were found to have no correlation to stroke incidence.

Fruits and Vegetables of All Colors Needed to Lower Disease Risk

White fleshed fruits and vegetables demonstrated a 52% lower incidence of stroke over the ten-year period when those consuming the highest amounts were compared to the group with the lowest intake. The researchers found that each 25 gram per day increase in white fruits and vegetable consumption was associated with a 9 percent lower risk of stroke (the average apple is 120 grams).

The lead study author from Wageningen University in the Netherlands concluded“To prevent stroke, it may be useful to consume considerable amounts of white fruits and vegetables… For example, eating one apple a day is an easy way to increase white fruits and vegetable intake.” Apples and pears are high in a nutrient known as quercetin and fiber that may convey part of the stroke risk reduction. It`s critical to eat a diet packed with fruits and vegetables of all colors to take advantage of the unique disease-fighting characteristics to be uncovered for a multitude of different carotenoids and flavonoids in future research studies.

Saturday, March 15, 2014

(Article first published as A Handful of Berries Each Day Lowers Blood Pressure and Risk of Heart Disease on Technorati.)

Bioactive compounds found in the full spectrum of berries, and especially blueberries are shown to lower blood pressure and prevent hypertension, according to a study published in the American Journal of Clinical Nutrition. The results provide fresh proof that this great tasting source of beneficial phytonutrients can lower the risk associated with a heart attack.

“Our findings are exciting and suggest that an achievable dietary intake of anthocyanins may contribute to the prevention of hypertension,” said lead author Professor Aedin Cassidy of the Department of Nutrition at the University of East Anglias Medical School. Approximately one-quarter of all adults worldwide and as many as one in three Americans suffer from hypertension, a leading cause of heart disease and death from a heart attack.

Anthocyanins in Berries Reduce Risk of Hypertension

The team of scientists followed nearly 200,000 men and women over a period of 14 years and assessed their intake of flavonoids from a variety of natural foods including apples, orange juice, blueberries, red wine, and strawberries. They found that the group consuming the highest amount of anthocyanins (found mainly in blueberries and strawberries in the US) were 8% less likely to develop hypertension over the period of the study.

A more in-depth analysis showed that consumption of blueberries in particular conveyed the highest degree of protection against developing high blood pressure with a 10% lower incidence for those eating the fruit once a week. Dr. Cassidy noted "Our findings are exciting and suggest that an achievable dietary intake of anthocyanins may contribute to the prevention of hypertension". Hypertension is a leading risk factor for heart attack, and this finding could translate to a significant reduction in the number of people suffering a cardiovascular event.

A Daily Dose of Berries Can Prevent Heart Disease, Stroke and Dementia

Nutrition researchers will now begin to identify the different sources of anthocyanins as well as the ideal dose necessary to prevent hypertension. Most berry varieties are packed with flavonoids and anthocyanins that have been shown to lower the risk of chronic illness from heart disease, stroke, diabetes and premature brain aging.

Extensive scientific studies now exist showing how berry consumption, and especially blueberries help to prevent diseases of the brain that result in cognitive decline and dementia. The special compounds that give berries their deep purple and reddish colors are able to cross into the brain where they exert a powerful effect to thwart functional decline.

We now have evidence that berry consumption can prevent hypertension and lower heart attack risk. Until exact standards are developed, nutrition experts advise eating one-half to a full cup of berries several times a week to protect the heart and the brain.

Wednesday, March 12, 2014

Frequent exercise can lower the risk of stroke - Frequent exercise to sweat is known to lower the risk of stroke in middle-aged to elderly, according to recent research. Compared to people who never exercise, people who work up a sweat at lower risk.

"A healthy diet, a healthy weight, exercising regularly and avoiding bad habits like smoking and drinking alcohol can reduce the risk of stroke by 80 percent. Meanwhile, the most important aspect of the exercise is to be done," said study author Michelle McDonnell, as reported by U.S. News.

According to McDonnell, exercise can reduce the risk of stroke by boosting blood vessel health. Indirectly it also lowers the risk of high blood pressure and obesity.

This study was conducted with 27,000 people following the Americans starting in 2003 to 2007. Participants were aged 45 years or older at the start of the study and had no history of stroke never experienced before. During this study several cases of stroke occurred in participants.

Approximately 3.1 percent of those who diligently exercise group experienced a stroke, compared with 3.3 percent of people who only exercise one to three times a week, and 3.6 percent in the group that did not exercise.

After making observations and statistics by eliminating other factors, researchers found that a group of people who exercise often have a 20 percent lower risk of stroke than those who never exercise.

Wednesday, March 5, 2014

Stroke is a devastating medical event that debilitates more than 800,000 Americans each year and kills nearly 150,000. Along with cardiovascular disease, many people continue to think that vascular diseases are a normal part of the aging process and take the statistics and mortality figures in stride. Nothing could be farther from the truth. Arterial stiffness and the buildup of plaque in arteries around the heart, neck and brain are the result of excess ined carbohydrate and wheat consumption, lack of physical activity, stress and smoking. Fortunately there are a host of natural foods and nutrients that can help support a healthy lifestyle to help lower the risk of suffering a life changing, deadly stroke.

Green Tea Supplies a Powerful Dose of Antioxidant Catechins to Slash Stroke Risk

A group of researchers at the National Cerebral and Cardiovascular Center in Japan have published the result of an important study in Stroke, the Journal of the American Heart Association that explains how drinking green tea on a regular basis is associated with a dramatically reduced risk of stroke. Lead study author, Dr. Yoshihiro Kokubo commented “The regular action of drinking green tea daily is a benefit in preventing stroke… if you cannot readily improve your lifestyle, try to prevent stroke by drinking green tea every day.”

To conduct their study, scientists’ monitored green tea intake for a total of 83,269 Japanese adults, aged 45 to 74 years, for an average of thirteen years to see whether it had any effect on vascular health. In the first large scale study of its kind performed to date, researchers reviewed medical records for all participants and adjusted for factors such as age, sex, diet, smoking status, and weight. They determined that making small but positive lifestyle changes such as adding green tea daily to your diet can lower the risk of stroke by as much as thirty percent.

Drink Two to Four Cups of Green Tea Daily to Maximize the Anti-Inflammatory Health Benefits

Detailing the results of their study, researchers found that drinking two to four cups of green tea each day lowered the risk for hemorrhagic stroke by 32 percent. The team also investigated the effect of drinking coffee and found the beverage can yield similar results to those found with green tea consumption. Many health-minded people avoid coffee due to the highly processed nature of the bean and increased levels of homocysteine, blood pressure and blood lipids.

Researchers concluded that green tea provides a healthy dose of catechins that are potent antioxidants and exert anti-inflammatory properties that help lower stroke risk. Coffee contains chlorogenic acid that helps modulate blood sugar levels to improve vascular health. Green coffee bean extract supplements supply chlorogenic acid without the side effects experienced with coffee consumption. Lower your stroke risk by drinking up to four cups of fresh brewed, organic green tea every day.

Sunday, March 2, 2014

Men who consume high levels of vitamin C are at twice the risk of kidney stones than men who do not.

In the current study, published in JAMA Internal Medicine, the investigators followed over 23,000 Swedish men who were between 45 and 79 years old in 1997 up to the year 2009. None of them had kidney stones at baseline.

Close to 900 of the men took 1,000-milligram doses of vitamin C, and 3 percent of them (31 men) later had kidney stones. Less than 2 percent of those in the rest of the group developed kidney stones.

The researchers adjusted for factors which could undermine the reliability of the findings, such as education levels, ages, and body weights.

They revealed that those men who received the high-dose supplements had an elevated kidney stone risk ranging between 1.7 and 2.2 times.

The authors point out that there are no significantly proven reasons for any person to take such large amounts of vitamin C. The results of the study do not apply to vitamin C that comes from food.

Another outcome of the study was that multivitamin supplements that dont have large doses of vitamin C did not increase the risk of kidney stones.

The authors point out that more studies are needed to back up these findings, and they emphasize that people should not stop consuming vitamin C after reading this report. If you are concerned about your vitamin C intake or any health consequences related to vitamin supplementation, talk to your doctor.

Last year, a study presented at the Endocrine Societys 94th Annual Meeting in Houston, revealed that vitamin C and vitamin D supplements are associated with high calcium levels in the urine and blood,. High urine/blood calcium levels are linked to a higher risk of kidney stones.

Tuesday, February 18, 2014

Physical activity decreases the risk of sudden cardiac death in unfit men, reveals research presented at the ESC Congress today by Dr Jari Laukkanen and Dr Magnus Hagnas from Finland.

Dr Laukkanen said: "Sudden cardiac death (SCD) accounts for approximately 50% of deaths from coronary heart disease. SCD typically occurs shortly after the onset of symptoms, leaving little time for effective medical interventions, and most cases occur outside hospital with few or no early warning signs. Finding ways to identify individuals at elevated risk of SCD would allow early interventions on risk factors to be implemented." The current study investigated the impact of high leisure-time physical activity (LTPA) combined with cardiorespiratory fitness (CRF) on risk of SCD. It included 2,656 randomly selected men aged 42 to 60 years from the Kuopio Ischemic Heart Disease Risk Factor Study, a Finnish study of risk predictors for cardiovascular outcomes and SCD in the general population. Baseline cycle exercise test and risk factor assessment were performed in 1984-89. SCD was defined as death with cardiac origin within 24 hours after onset of symptoms.

LTPA was assessed using a 12-month physical activity questionnaire. One third of subjects had low LTPA (energy consumption <191 kcal/day, equal to around 35 minutes of slow walking or 25 minutes of jogging for a 70 kg male). CRF was assessed with a maximal symptom limited cycle exercise test and peak oxygen uptake was calculated in metabolic equivalents (MET). One third of men had a low CRF (<7.9 METs).

For the analyses the study population was divided into 4 groups: 1) high CRF and high LTPA, 2) high CRF and low LTPA, 3) low CRF and high LTPA and 4) low CRF and low LTPA. Group 1 was used as a erence. The risk of SCD was adjusted for previously established cardiovascular risk factors (age, smoking, alcohol consumption, body mass index, systolic blood pressure, low density lipoprotein cholesterol, C-reactive protein, prevalent type 2 diabetes and previously diagnosed coronary heart disease).

During the mean 19 years of follow-up 193 SCDs occurred. There was a 2-fold increased risk of SCD in men with low CRF and LTPA (group 4, see figure) compared to men with high CRF and high LTPA (hazard ratio [HR] 2.0, 95% confidence interval [CI] 1.3-2.9). Men with low CRF and high LTPA (group 3) did not have a statistically significant increased SCD risk compared to men with high CRF and high LTPA (HR 1.3, 95% CI 0.9-1.8). Dr Laukkanen said: "This indicates that a higher amount of leisure-time physical activity might reduce the risk of SCD among men with low cardiorespiratory fitness."

The amount of LTPA did not affect the risk of SCD among the men with high CRF (groups 1 and 2). Dr Laukkanen said: "Our study shows that CRF is a risk factor for SCD. High leisure-time physical activity exerts a protective effect on the risk of SCD among men with low cardiorespiratory fitness but does not affect risk in men with high baseline CRF."

He added: "It is widely believed that the level of CRF is determined by physical exercise, genetics and other lifestyle factors. Our study shows that exercise training and LTPA may be especially important in individuals with low CRF. One possible explanation is that CRF can be improved with regular exercise training."

Dr Laukkanen concluded: "The importance of CRF has often been neglected in the equation of SCD risk, despite appearing to be one of the most important correlates of overall health status. Our study emphasises the importance of regular physical exercise, especially among men with low CRF. An exercise test could be used to identify individuals with low CRF and high risk of SCD, who should then be urged to exercise more."

Tuesday, February 4, 2014

The Disease Management Care Blog cant believe its only a week until Thanksgiving. One more reminder of how time flies is this holiday themed Cavalcade that is hosted by Nancy Germond at the Insurance Writer Blog. Enoy!

Sunday, February 2, 2014

Frequent, regular consumption has strongest effect and is linked to more aggressive disease

Regular consumption of deep-fried foods such as French fries, fried chicken and doughnuts is associated with an increased risk of prostate cancer, and the effect appears to be slightly stronger with regard to more aggressive forms of the disease, according to a study by investigators at Fred Hutchinson Cancer Research Center.

Corresponding author Janet L. Stanford, Ph.D., and colleagues Marni Stott-Miller, Ph.D., a postdoctoral research fellow and Marian Neuhouser, Ph.D., all of the Hutchinson Center’s Public Health Sciences Division, have published their findings online in The Prostate.

While previous studies have suggested that eating foods made with high-heat cooking methods, such as grilled meats, may increase the risk of prostate cancer, this is the first study to examine the addition of deep frying to the equation.

From French fries to doughnuts: Eating more than once a week may raise risk

Specifically, Stanford, co-director of the Hutchinson Center’s Program in Prostate Cancer Research, and colleagues found that men who reported eating French fries, fried chicken, fried fish and/or doughnuts at least once a week were at an increased risk of prostate cancer as compared to men who said they ate such foods less than once a month.

In particular, men who ate one or more of these foods at least weekly had an increased risk of prostate cancer that ranged from 30 to 37 percent. Weekly consumption of these foods was associated also with a slightly greater risk of more aggressive prostate cancer. The researchers controlled for factors such as age, race, family history of prostate cancer, body-mass index and PSA screening history when calculating the association between eating deep-fried foods and prostate cancer risk.

“The link between prostate cancer and select deep-fried foods appeared to be limited to the highest level of consumption – defined in our study as more than once a week – which suggests that regular consumption of deep-fried foods confers particular risk for developing prostate cancer,” Stanford said.

Deep frying may trigger formation of carcinogens in food

Possible mechanisms behind the increased cancer risk, Stanford hypothesizes, include the fact that when oil is heated to temperatures suitable for deep frying, potentially carcinogenic compounds can form in the fried food. They include acrylamide (found in carbohydrate-rich foods such as French fries), heterocyclic amines and polycyclic aromatic hydrocarbons (chemicals formed when meat is cooked at high temperatures), aldehyde (an organic compound found in perfume) and acrolein (a chemical found in herbicides). These toxic compounds are increased with re-use of oil and increased length of frying time.

Foods cooked with high heat also contain high levels of advanced glycation endproducts, or AGEs, which have been associated with chronic inflammation and oxidative stress. Deep-fried foods are among the highest in AGE content. A chicken breast deep fried for 20 minutes contains more than nine times the amount of AGEs as a chicken breast boiled for an hour, for example.

For the study, Stanford and colleagues analyzed data from two prior population-based case-control studies involving a total of 1,549 men diagnosed with prostate cancer and 1,492 age-matched healthy controls. The men were Caucasian and African-American Seattle-area residents and ranged in age from 35 to 74 years. Participants were asked to fill out a dietary questionnaire about their usual food intake, including specific deep-fried foods.

“To the best of our knowledge, this is the first study to look at the association between intake of deep-fried food and risk of prostate cancer,” Stanford said. However, deep-fried foods have previously been linked to cancers of the breast, lung, pancreas, head and neck, and esophagus.

Because deep-fried foods are primarily eaten outside the home, it is possible that the link between these foods and prostate cancer risk may be a sign of high consumption of fast foods in general, the authors wrote, citing the dramatic increase in fast-food restaurants and fast-food consumption in the U.S. in the past several decades.

Friday, January 31, 2014

How well does genetic make-up predict risk for type 2 diabetes? This recent review finds that genes arent a good predictor:

Predicting Risk of Type 2 Diabetes Mellitus with Genetic Risk Models on the Basis of Established Genome-Wide Association Markers: A Systematic Review, American Journal of Epidemiology, Online: September 2013

"In conclusion, [Genetic risk models] showed a low predictive performance for risk of type 2 diabetes, irrespective of study design, participants’ race/ethnicity, and the number of genetic markers included."

The researchers analyzed data from 23 studies and found that genetic testing was not as useful as conventional risk factors, e.g. weight and age, in determining risk for type 2 diabetes.

The National Institutes of Health (NIH) gives these conventional risk factors for type 2 diabetes:

Age greater than 45 years
Diabetes during a previous pregnancy
Excess body weight (especially around the waist)
Family history of diabetes
Given birth to a baby weighing more than 9 pounds
HDL cholesterol under 35 mg/dL
High blood levels of triglycerides, a type of fat molecule (250 mg/dL or more)
High blood pressure (greater than or equal to 140/90 mmHg)
Impaired glucose tolerance
Low activity level (exercising less than 3 times a week)
Metabolic syndrome
Polycystic ovarian syndrome
A condition called acanthosis nigricans, which causes dark, thickened skin around the neck or armpits

NIH recommends that everyone over age 45 have a blood sugar (glucose) test at least every 3 years, more often if there is a higher risk for diabetes.
________

Tuesday, January 28, 2014

(Article first published as Chocolate Protects Against High Blood Pressure and Heart Disase on Technorati.)
High blood pressure is a significant concern as it significantly raises the incidence of vascular disease and stroke. As a result of stress, poor diet and lifestyle, enzymes in our body produce a substance known as angiotensin II that causes blood vessels to narrow and blood pressure to increase.

Standard medical practice is to prescribe ACE inhibitors to inhibit the action of these enzymes, often with mixed results and always dangerous side effects. Researchers have now confirmed that natural flavanols found in cacao from chocolate can lower blood pressure as effectively as the Big Pharma solutions.

Natural Flavanols from Cacao Effectively Regulate Blood Pressure

Researchers have known for some time that the active catechins and procyanidines in many fruits, vegetables and green tea promote health and protect against disease through a variety of biochemical mechanisms. The results of a study published in the Journal of Cardiovascular Pharmacology explains how flavanols from cacao and dark chocolate inhibit the action of angiotensin to influence the body’s fluid balance and effectively regulate blood pressure.

Study Demonstrates Blood Pressure Lowering Effect of Chocolate

The study involved ten men and six women aged 20 to 45 who were fed 75 grams of unsweetened chocolate with a cacao content of 72%. Blood samples were taken before and again after eating the sample chocolate to analyze the activity of the ACE enzyme. Researchers were amazed to find that the enzyme activity was reduced by 18%, effectively lowering dangerous blood pressure as well or even better than many pharmaceuticals.

The lead author concluded, “Our findings indicate that changes in lifestyle with the help of foods that contain large concentrations of catechins and procyaninides prevent cardiovascular diseases.” It`s important to note that the results were produced using unsweetened cacao as found in many specialty dark chocolates. The same benefits would not be conferred with commonly available sweetened milk chocolate and semi-sweet varieties.

Flavanols From Chocolate Increases Nitric Oxide, Relaxes Blood Vessels

Information reported in the journal BMC Medicine combines the results of 15 independent studies on the vessel dilating effects of flavanols from chocolate. Researchers found that moderate consumption of chocolate with a high percentage of cacao showed significant blood pressure reduction in people with high blood pressure, and no effect on individuals with normal pressure readings. Flavanols increase the natural formation of endothelial nitric oxide that exhibits a relaxing effect on blood vessel walls and lowered blood pressure.

Cacao from chocolate is shown to be yet another example of how a natural compound can promote health and prevent disease. Flavanols and catechins are chemical compounds found in unprocessed foods that are essential to human health. When consumed or supplemented as part of a whole food diet they demonstrate reduced risk of disease without the damaging side effects commonly seen with pharmaceuticals.

Sunday, January 26, 2014

Study Highlights:

- Eating foods with more fiber was linked to a lower risk of first-time stroke.
- Every seven-gram increase in total dietary fiber was associated with a 7 percent lower risk of first-time stroke.
- The results reinforce the importance of a diet that includes at least 25 grams of fiber daily.

Eating more fiber may decrease your risk of first-time stroke, according to new research in the American Heart Association journal Stroke.

Dietary fiber is the part of the plant that the body doesn’t absorb during digestion. Fiber can be soluble, which means it dissolves in water, or insoluble.

Previous research has shown that dietary fiber may help reduce risk factors for stroke, including high blood pressure and high blood levels of low-density lipoprotein (LDL) “bad” cholesterol.

In the new study, researchers found that each seven-gram increase in total daily fiber intake was associated with a 7 percent decrease in first-time stroke risk. One serving of whole wheat pasta, plus two servings of fruits or vegetables, provides about 7 grams of fiber, researchers said.

“Greater intake of fiber-rich foods – such as whole-grains, fruits, vegetables and nuts – are important for everyone, and especially for those with stroke risk factors like being overweight, smoking and having high blood pressure,” Diane Threapleton, M.Sc., and Ph.D. candidate at the University of Leeds’ School of Food Science & Nutrition in Leeds, United Kingdom.

Researchers analyzed eight studies published between 1990-2012. Studies reported on all types of stroke with four specifically examining the risk of ischemic stroke, which occurs when a clot blocks a blood vessel to the brain. Three assessed hemorrhagic stroke, which occurs when a blood vessel bleeds into the brain or on its surface.

Findings from the observational studies were combined and accounted for other stroke risk factors like age and smoking.

The results were based on total dietary fiber. Researchers did not find an association with soluble fiber and stroke risk, and lacked enough data on insoluble fiber to make any conclusions.

The average daily fiber intake among U.S. adults is lower than the American Heart Association’s recommendation of at least 25 grams per day. Six to eight servings of grains and eight to 10 servings of fruits and vegetables can provide the recommended amount.

Most people do not get the recommended level of fiber, and increasing fiber may contribute to lower risk for strokes,” Threapleton said. “We must educate consumers on the continued importance of increasing fiber intake and help them learn how to increase fiber in their diet.”
In the United States, stroke is the fourth leading cause of death, killing more than 137,000 people annually. Among survivors, the disease is a leading cause of disability.

In addition to following a nutritious diet, the American Heart Association recommends being physically active and avoiding tobacco to help prevent stroke and other heart and blood vessel diseases.

Wednesday, January 22, 2014

The investigative Disease Management Care Blog went dumpster diving outside the headquarters of a large health care organization and found this document:

MEMO

To: The Health System CEO

From: The Front Line Docs

Re: Physician "Accountability" Leadership

Thank you for taking the time out of your busy schedule to meet with the medical staff last night. Since you arrived here a year ago, we physicians have been looking forward to our quarterly meetings and appreciate that you were able to make it this time. Thank you also for arranging the hospital cafeteria to supply the sandwiches. They and the boxed raisins were delicious!

"The white coats," as you er to us, are very interested in your vision of the insurer-contracting opportunities around efficiency, cost reductions, "accountability" and "shared savings." Like you, we are also concerned about unnecessary health care "waste" and "variation," and endorse your call to action, or rather inaction. The health insurers statististics that were reproduced in your presentation on the frequency of surgical procedures at our institution was very eye-opening. As a result, weve already started to let our patients know that, when a trip to the operating room cannot be justified, well do everything we can to achieve maximum cost-effectiveness with alternative evidence-based care pathways.

In light of the above, may I recommend that you strongly consider hiring a physician-leader with the skill-set necessary to spearhead these program initiatives. While the current Vice-President for Medical Affairs has many of the fine qualities weve come to expect of your hand-picked appointees, lets face it: he wouldnt know a PMPM if he personally passed one into a bedpan.

In my opinion, attributes of a such a physician leader should include:

1. A strong grasp of clinical and health economic outcomes, trending and statistical analysis.

2. A fundamental understanding of health insurance contracting.

3. A track record of interacting constructively with physicians, hospital administrators and community organizations. In particular, he or should she be adept at handling many of the hostile questions you faced last night. That way, you can "outsource" the anger management.

4. An ongoing commitment to patient care, including taking "call" with the rest of us.

I would like to point out that such physicians can be found among the Medical Directors that work in many of the nations commercial health insurers. While every commercial insurance plan has a senior-level ("Vice President") medical director, each if these executives usually has several medical directors reporting to him or her. Since these individuals work in very hierarchical organizations with little chance of advancement, many would jump at the chance to deploy their skills in a risk-bearing provider organization like ours. An enterprising head-hunter recruiter should have little trouble poaching some of these highly skilled docs who possess precisely the kind of talent we need.

Once again, thank you for your time and I look forward to working with you in the future.

Sincerely yours,

(illegible)

There was a also hand written note appended at the bottom:

By the way, Ive booked the MRI you requested and set up the appointment with the specialist. As we discussed, better safe than sorry!

Thinning crown baldness linked to increased risk of coronary heart disease

Male pattern baldness is linked to an increased risk of coronary heart disease, but only if its on the top/crown of the head, rather than at the front, finds an analysis of published evidence in the online journal BMJ Open.

A receding hairline is not linked to an increased risk, the analysis indicates.

The researchers trawled the Medline and the Cochrane Library databases for research published on male pattern baldness and coronary heart disease, and came up with 850 possible studies, published between 1950 and 2012.

But only six satisfied all the eligibility criteria and so were included in the analysis. All had been published between 1993 and 2008, and involved just under 40,000 men.

Three of the studies were cohort studies - meaning that the health of balding men was tracked for at least 11 years.

Analysis of the findings from these showed that men who had lost most of their hair were a third more likely (32%) to develop coronary artery disease than their peers who retained a full head of hair.

When the analysis was confined to men under the age of 55-60, a similar pattern emerged. Bald or extensively balding men were 44% more likely to develop coronary artery disease.

Analysis of the other three studies, which compared the heart health of those who were bald / balding with those who were not, painted a similar picture.

It showed that balding men were 70% more likely to have heart disease, and those in younger age groups were 84% more likely to do so.

Three studies assessed the degree of baldness using a validated scale (Hamilton scale). Analysis of these results indicated that the risk of coronary artery disease depended on baldness severity, but only if this was on the top/crown of the head, known as the vertex.

Extensive vertex baldness boosted the risk by 48%, moderate vertex baldness by 36%, and mild vertex baldness by 18%. By contrast, a receding hairline made very little difference to risk, the analysis showed.

To compensate for differences in the methods of assessing baldness in the studies included in the analysis, the authors looked at four differing grades of baldness: none; frontal; crown-top; combined.

Once again, this indicated that the severity of baldness affected the risk of coronary heart disease.

Men with both frontal and crown-top baldness were 69% more likely to have coronary artery disease than those with a full head of hair, while those with just crown-top baldness were 52% more likely to do so. Those with just frontal baldness were 22% more likely to do so.

Explanations for the reasons behind the association vary, but include the possibility that baldness may indicate insulin resistance, a precursor to diabetes; a state of chronic inflammation; or increased sensitivity to testosterone, all of which are involved directly or indirectly in promoting cardiovascular disease, say the authors.

But they conclude: "[Our] findings suggest that vertex baldness is more closely associated with systemic atherosclerosis than with frontal baldness. Thus, cardiovascular risk factors should be reviewed caully in men with vertex baldness, especially younger men" who should "probably be encouraged to improve their cardiovascular risk profile."

Monday, January 20, 2014

The British Dental Health Foundation believes new scientific research presented is a further indication of a possible link between pancreatic cancer and gum disease.

The latest research, presented in the journal Gut, found one of the bacterium key in the development of gum disease was associated with a two-fold increase in risk for pancreatic cancer. The study also discovered those with non-harmful oral bacteria had a 45 per cent lower risk of pancreatic cancer.

Although researchers cannot confirm whether gum disease contributes towards a higher risk of developing pancreatic cancer, the research is a further indication of a potential link between the two diseases.

Previous research has also drawn an association between bacteria responsible for gum disease and pancreatic cancer, although in both cases it remains unclear whether the presence of particular types of bacteria are a cause or effect of pancreatic cancer.

The papers corresponding author Dominique Michaud, epidemiologist at Brown University, commented: "This is not an established risk factor. But I feel more confident that something is going on. Its something we need to understand better."

Co-lead author Jacques Izard, of the Forsyth Institute and Harvard University concurred. He said: "We need to further investigate the importance of bacteria in pancreatic cancer beyond the associated risk."

Pancreatic cancer accounted for 7,901 deaths in 20104, while only four per cent of people in England survived the disease for more than five years. Given these statistics, Chief Executive of the British Dental Health Foundation, Dr Nigel Carter OBE, believes any link between the two diseases should provide a timely reminder about the importance of good oral health.

Dr Carter said: "This research provides further ammunition to the growing belief these two diseases could be related.

"There is no escaping the fact poor oral health has some role to play, as a number of studies are now starting to show. What we must remember is oral health is relatively simple to maintain. The Foundations three key messages - brushing your teeth for two minutes twice a day using a fluoride toothpaste, cutting down on how often you have sugary foods and drinks and visiting the dentist regularly, as often as they recommend - are a great starting point for maintaining good oral health.

"If you have swollen gums that bleed regularly when brushing, bad breath, loose teeth or regular mouth infections appear, it is likely you have gum disease. If any of these symptoms persist, your dentist may be able to help you."