Friday, September 17, 2010

Healthy diet rocks when it comes to fighting kidney stones

Healthy Diet Rocks When It Comes to Fighting Kidney Stones


ScienceDaily (Sep. 16, 2010) — Certain key ingredients of a diet designed to prevent high blood pressure can ward off kidney stones, according to a study appearing in an upcoming issue of the Clinical Journal of the American Society Nephrology (CJASN). The results suggest how low-fat dairy products and/or plants may have potent kidney stone-fighting properties.



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The Dietary Approaches to Stop Hypertension (DASH) diet -- which is high in fruits, vegetables, nuts and legumes, dairy products, and whole grains and is low in sweetened beverages and red and processed meats -- effectively lowers blood pressure. Research by Eric Taylor, MD (Brigham and Women's Hospital, Harvard Medical School, and Maine Medical Center) and his colleagues also now suggests that a DASH-style diet reduces one's risk of developing kidney stones.
The investigators studied 24-hour urine samples of 3426 individuals with and without a history of kidney stones in the Health Professionals Follow-up Study (HPFS) and the Nurses' Health Studies (NHS) I and II. The study participants were part of a previous, larger study where Dr. Taylor reported that a DASH-style diet was associated with a reduced risk of kidney stone formation. HPFS and NHS I and II are large studies of the lifestyle practices and health of both male and female health care workers.
Individuals who followed a DASH-style diet excreted more urine than individuals who did not follow the diet, despite similar fluid intake. The researchers speculate that higher urinary volumes were, at least partly, a result of the higher food water content in a DASH-style diet. Also, the urine of DASH consumers contained a higher concentration of citrate, an important inhibitor of calcium stones, than the urine of others in the analysis. The study also indicated that there may be other important, and perhaps as of yet unidentified, kidney stone inhibitors in dairy products and/or plants.
Dr. Taylor's data suggest that a DASH-style diet could be important for keeping stones from reappearing in people who suffer from them. "We believe our results provide a strong rationale for a randomized trial examining the effect of a DASH-style diet on kidney stone recurrence," the authors wrote.
Study co-authors include Meir Stampfer, MD, DrPH, Gary Curhan, MD, ScD (Brigham and Women's Hospital, Harvard Medical School, and Harvard School of Public Health); and David Mount, MD (Brigham and Women's Hospital, Harvard Medical School, and VA Boston Healthcare System).

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The above story is reprinted (with editorial adaptations by ScienceDaily staff) from materials provided by American Society of Nephrology, via EurekAlert!, a service of AAAS.




Journal Reference:

Eric N. Taylor, Meir J. Stampfer, David B. Mount, and Gary C. Curhan. DASH-Style Diet and 24-Hour Urine Composition. Clinical Journal of the American Society Nephrology, 2010; DOI: 10.2215/CJN.04420510





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Thursday, September 16, 2010

Even very low dose of regular aspirin wards off bowel cancer, study finds

Even Very Low Dose of Regular Aspirin Wards Off Bowel Cancer, Study Finds


ScienceDaily (Sep. 15, 2010) — Even the lowest possible dose of aspirin (75 mg) can ward off bowel cancer, if taken regularly, finds research published online in the journal Gut.



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This protective effect is apparent after just one year and in the general population, not just those considered to be at risk of developing the disease, which is the second most common cause of cancer death in the world, killing almost half a million people every year.
Although previous research has shown that aspirin protects against bowel cancer, it is not known what the most effective dose is and how long it needs to be taken for.
The research team investigated just under 2,800 people with bowel cancer and just under 3,000 healthy people, matched for age, sex, and residential locality.
All participants completed food frequency and lifestyle questionnaires to assess their usual diet and lifestyle choices, which are known to influence bowel cancer risk.
NSAID (non-steroidal anti inflammatory drug) intake was categorised as taking more than four tablets a month of low dose aspirin (75 mg), other NSAIDs, or a mix.
The likelihood of surviving bowel cancer once diagnosed or developing the disease anew was then tracked over five years.
In all, 354 (15.5%) of those with bowel cancer were taking low dose aspirin compared with 526 (18%) of their healthy peers.
Taking any NSAID regularly, curbed the chances of developing bowel cancer compared with those who didn't take these painkillers.
This finding held true, irrespective of lifestyle choices, age, diet, weight, and level of deprivation
After a year, taking daily low dose aspirin was associated with a 22% reduced risk of developing bowel cancer, and the magnitude of the reduction in risk was cumulative, rising to 30% after five years.
Some 1,170 people died out of a total of 3,417 people diagnosed with bowel cancer (including those who were healthy at the start of the study) during the monitoring period. Most of these deaths (1,023) were attributable to the disease.
Information on NSAID intake was available for 676 of these 1,023 deaths, and it showed that taking NSAIDs of any kind did not influence the risk of death from any cause nor did it increase bowel cancer survival.
But, crucially, the findings show that high doses of aspirin, taken for a long time, are not needed to help ward off bowel cancer, say the authors.

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The above story is reprinted (with editorial adaptations by ScienceDaily staff) from materials provided by BMJ-British Medical Journal, via EurekAlert!, a service of AAAS.




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Farhat V N Din, Evropi Theodoratou, Susan M Farrington, Albert Tenesa, Rebecca A Barnetson, Roseanne Cetnarskyj, Lesley Stark, Mary E Porteous, Harry Campbell, Malcolm G Dunlop. Effect of aspirin and NSAIDS on risk and survival from colorectal cancer. Gut, 2010; DOI: 10.1136/gut.2009.203000





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Tuesday, September 14, 2010

Making cookies that are good for your heart

Making Cookies That Are Good for Your Heart


ScienceDaily (Sep. 13, 2010) — Years of research has proven that saturated and trans fats clog arteries, make it tough for the heart to pump and are not valuable components of any diet. Unfortunately, they are contained in many foods. Now, a University of Missouri research team has developed a soybean which produces oil that is naturally low in saturated and trans fats.



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"When we started this research, we were looking at three factors," said Kristin Bilyeu, a researcher with the USDA Agriculture Research Service located in the College of Agriculture, Food and Natural Resources at MU. 'We needed a heart-healthy oil. It needed to be stable with a good shelf life. Finally, it needed to be economically feasible. Oleic acid is a stable component of oil and is not a saturated fat. It does not require hydrogenation, which stabilizes oil but creates trans fats. Oleic acid is the main component of olive oil, but is not a large component in soybean oil. We set out to help the soybean produce more oleic acid in the beans."
Back in the 1970s, scientists discovered that saturated fats, which can be found in foods such as cream, cheese and butter, were bad for the heart. While searching for a substitute, researchers targeted soybean oil. But because soybean oil spoiled when heated, producers had to hydrogenate the oil to keep it stable, thus creating trans fats.
Through natural pollination procedures, Bilyeu and Grover Shannon, professor of plant sciences at MU, developed a soybean oil that was very high in oleic acid, which not only stabilized the oil, but also made it healthier. The natural breeding increased oleic acid in the bean from 20 percent to 80 percent and decreased the amount of saturated fat in the oil by 25 percent.
Additionally, because the new oil is more stable, it doesn't require hydrogenation, which typically rids the oil of Omega-3 fatty acids, which are good supplements for the human heart.
The next step of the research is determining whether this soybean will produce economically viable yields in different environments. Soybeans are grown in nearly every climate in the middle of the country. Preliminary results look promising.
"One of the nice things about this trait of producing oil that is high in oleic acid is that it appears to be very stable," Shannon said. "If you grow the plant in northern Missouri, you typically have 70 percent to 80 percent oleic acid in the soybean's oil. In southern Missouri, the oil is consistently 80 percent oleic acid. Before our work, we saw a lot of variation in the amount of oleic acid that was produced based on the environment."
A byproduct from the study is that this soybean oil not only has health benefits but also can be attractive to the biodiesel market, according to Bilyeu. The high amount of oleic acid gives the soybean oil certain characteristics that make it good for biodiesel. The study is being published in BMC Plant Biology.

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The above story is reprinted (with editorial adaptations by ScienceDaily staff) from materials provided by University of Missouri-Columbia, via EurekAlert!, a service of AAAS.




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Anh-Tung Pham, Jeong-Dong Lee, J. Grover Shannon, Kristin D Bilyeu. Mutant alleles of FAD2-1A and FAD2-1B combine to produce soybeans with the high oleic acid seed oil trait. BMC Plant Biology, 2010; DOI: 10.1186/1471-2229-10-195





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Consumption of 'good salt' can reduce population blood pressure levels, research finds

Consumption of 'Good Salt' Can Reduce Population Blood Pressure Levels, Research Finds


ScienceDaily (Sep. 13, 2010) — An increased intake of 'good' potassium salts could contribute significantly to improving blood pressure at the population level, according to new research. The favourable effect brought about by potassium is even estimated to be comparable with the blood pressure reduction achievable by halving the intake of 'bad' sodium salts (mostly from table salt).



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Those are the conclusions drawn by Linda van Mierlo and her colleagues at Wageningen University, part of Wageningen UR, and Unilever in their investigation of the consumption of potassium in 21 countries. An article describing their findings appears in the journal Archives of Internal Medicine.
The risk of developing cardiovascular diseases rises as blood pressure increases. In Western countries only 20-30% of the population has 'optimal' blood pressure, with the systolic (maximum) pressure being lower than 120 mm Hg and the diastolic (minimum) pressure lower than 80 mm Hg. Blood pressure increases with age in most people. Men more often have a higher blood pressure than women.
Diet and lifestyle plays an important role in managing blood pressure. High intakes of sodium and low intakes of potassium have unfavorable effects on blood pressure. Therefore, reducing the consumption of sodium and increasing the consumption of potassium are both good ways to improve blood pressure.
The study carried out by food researchers from the Human Nutrition department at Wageningen University and from the Nutrition & Health department at Unilever demonstrates that the average potassium intake in 21 countries including the US, China, New Zealand, Germany and the Netherlands varies between 1.7 and 3.7 g a day. This is considerably lower than the 4.7 g a day, which has been recommended based on the positive health effects observed at this level of intake.
A hypothetical increase in the potassium intake to the recommended level would reduce the systolic blood pressure in the populations of these countries by between 1.7 and 3.2 mm Hg. This corresponds with the reduction that would occur if Western consumers were to take in 4 g of salt less per day. The intakes of both potassium and sodium are therefore of importance in preventing high blood pressure.
Earlier studies have shown that salt reduction of 3 g per day in food could reduce blood pressure and prevent 2500 deaths per year due to cardiovascular diseases in the Netherlands. In Western countries, salt consumption can be as high as 9-12 g a day whereas 5 g is the recommended amount according to WHO standards. Most household salt is to be found in processed foods such as bread, ready-made meals, soups, sauces and savoury snacks and pizzas. An effective way of increasing potassium intake is to follow the guidelines for healthy nutrition more closely, including a higher consumption of vegetables and fruit. In addition, the use of mineral salts in processed foods -- by which sodium is partly replaced by potassium -- would contribute to an improved intake of both sodium and potassium.

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The above story is reprinted (with editorial adaptations by ScienceDaily staff) from materials provided by Wageningen University and Research Centre, via AlphaGalileo.




Journal Reference:

Linda A. J. van Mierlo; Arno Greyling; Peter L. Zock; Frans J. Kok; Johanna M. Geleijnse. Suboptimal Potassium Intake and Potential Impact on Population Blood Pressure. Archives of Internal Medicine, 2010; 170 (16): 1501-1502 DOI: 10.1001/archinternmed.2010.284





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Diet and exercise intervention for patients at risk for heart disease improves quality of life

Diet and Exercise Intervention for Patients at Risk for Heart Disease Improves Quality of Life


ScienceDaily (Sep. 13, 2010) — A lifestyle intervention incorporating exercise training and diet counseling in primary health care settings appears to improve quality of life among adults at moderate to high risk for heart disease and appears cost-effective compared to standard care, according to a report in the September 13 issue of Archives of Internal Medicine, one of the JAMA/Archives journals.



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Most individuals in developed countries do not reach recommended levels of physical activity, and are thus at higher risk of illness and death, according to background information in the article. "Extensive and intensive lifestyle intervention programs delay the onset of diabetes mellitus and reduce cardiovascular risk by increasing physical activity, reducing overweight and making changes in dietary habits," the authors write.
"For a comprehensive assessment of an intervention program it is essential to incorporate the individual's broader perspective of well-being, not only the conventional medical outcomes," write Margareta K. Eriksson, Ph.D., of Björknäs Health Care Center, Boden, and Umeå University, Umeå, Sweden, and colleagues. The researchers assessed the effect on quality of life and the cost-effectiveness of a three-year lifestyle intervention program among 151 men and women at moderate to high risk of cardiovascular disease visiting a primary care center in northern Sweden.
After six patients withdrew, 71 were randomly assigned to the intervention, which included progressive exercise training three times a week, diet counseling and regular group meetings. After an initial three-month intervention period, participants were invited to attend group meetings at regular intervals and encouraged to maintain at least 30 minutes per day of physical activity. The control group (74 individuals) was given verbal and written information about exercise and diet at one group meeting.
Differences between the two groups over the three-year period were observed on most of the quality-of-life measurements taken. Costs were $337 higher for the intervention group than for the control group ($197 of which was financed by health care and $140 imposed on participants because of increased physical activity). However, the average number of visits to the family physician decreased by 0.28 per six months among individuals in the intervention group, whereas individuals in the control group made an average of 0.10 more visits per six months. This resulted in a savings of $384 for health care use and a net savings of $47 per intervention participant.
"These results should be viewed in the context of the previously reported favorable impact on physical activity, fitness, waist circumference, waist-to-hip ratio, blood pressure and smoking cessation over the three-year period," the authors write.
"Thus, high-intensity and long-lasting interventions can produce sustainable improvements in quality of life and can obviously be cost-effective," they conclude. "Such programs may be a wise use of resources in primary health care for patients with disease to which inactivity strongly contributes."

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Margareta K. Eriksson; Lars Hagberg; Lars Lindholm; Eva-Britt Malmgren-Olsson; Jonas Osterlind; Mats Eliasson. Quality of Life and Cost-effectiveness of a 3-Year Trial of Lifestyle Intervention in Primary Health Care. Arch Intern Med, 2010; 170 (16): 1470-1479 [link]





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Monday, September 13, 2010

Cancer deaths fall in European Union, but prevention still lags behind

Cancer Deaths Fall in European Union, but Prevention Still Lags Behind


ScienceDaily (Sep. 12, 2010) — Although overall mortality from cancer is decreasing in the European Union, its incidence increased by almost 20%, from 2.1 million new cases in 2002 to 2.5 million in 2008, says a special issue of the European Journal of Cancer (the official journal of ECCO -- the European CanCer Organisation) on cancer prevention.



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The current economic crisis threatens to affect cancer incidence in a number of areas, says a paper by Dr. José M. Martin-Moreno from the University of Valencia, Spain, and colleagues. Public donations to cancer research funded by charitable organisations will fall, and governments as well as the pharmaceutical industry are likely to cut research and development budgets, say the researchers.
The prospects for disease caused by occupational exposure to carcinogens are also likely to worsen, they say. "Both private companies and governments tend to take shortcuts in occupational safety controls during periods of economic hardship," said Dr. Martin-Moreno "and this is especially true for small companies and in developing countries."
For example, a Korean study carried out in the late 1990s linked the reduction of health and safety costs directly to the ability to avoid bankruptcy. "This exemplifies the terrible choice businesses have to make in times of economic downturn -- reduced safety for workers or economic ruin," said Dr. Martin-Moreno. For industries with potentially high levels of carcinogenic contamination such as mining this effect is compounded, he said.
Cancer prevention, like cancer itself, encompasses a large number of diverse factors including lifestyle choices, genetics, environment, occupation, infections and access to preventive healthcare, the researchers say. Cancer control efforts, therefore, can overlap with everything from the control of hypertension to the reduction of greenhouse gases. Unless forceful action is undertaken now, the cancer burden will only continue to grow, leading to enormous human cost and placing an unsustainable burden on health systems.
However, prevention efforts can also be more effective in times of crisis. As people give up or reduce unhealthy lifestyle habits in order to reduce costs, they may be particularly receptive to new and healthier choices, say the researchers. "Governments could also play their part by taking the opportunity to levy higher taxes on tobacco, alcohol and other unhealthy goods like trans fats or processed sugar and channelling the revenue thus derived towards job-creating disease prevention and social welfare programmes," said Dr. Martin-Moreno.
The issue places special emphasis on the need to address cancer prevention using a holistic and global approach, focusing on the 'big four' risk factors of smoking, obesity, alcohol and physical inactivity. This represents a fundamental shift away from the reductive approach of earlier research, which meant looking narrowly, often in isolation, at multiple micro-components of diet and lifestyle, say the editors.
A paper by Dr. Esther de Vries, from the Department of Public Health, Erasmus Medical Centre, Rotterdam, The Netherlands and colleagues, looks at the impact of preventing weight gain and increasing physical activity on colon cancer incidence in seven European countries. The researchers used the PREVENT statistical modelling method to make projections of future colon cancer incidence, both with and without realistic intervention scenarios involving physical activity and BMI reductions. Data studied came from cancer registries in the Czech Republic, Denmark, France, Latvia, The Netherlands, Spain, and the United Kingdom.
The incidence of colon cancer in Europe has increased since 1975, and comprised 13.6% of the estimated European cancer burden by 2008. It is the second most common cancer in Europe and also the second most common cause of cancer death.
"Yet we know that large numbers of colon cancer cases could be avoided by reducing exposure to risk factors, two of the most easily controllable of which are related to physical inactivity and excess weight," said Dr. Andrew Renehan, from the University of Manchester, United Kingdom, one of the co-authors of the paper. While these risk factors are clearly intertwined -- in general, physical inactivity increases with increasing body mass index (BMI) and increased physical activity contributes to avoidance of weight gain -- increased physical activity does not necessarily result in weight reduction in overweight people.
"The predictive modelling is beginning to tease out the independent relevance of each of these factors in the prevention of colon cancer," said Dr. Renehan.
Despite the benefits of physical activity and avoiding overweight, an increasing proportion of the European population has a BMI higher than the recommended maximum of 25, and few Europeans engage in the amounts of physical activity recommended by the current guidelines -- at least 30 minutes of moderate physical activity on five or more days per week.
In the hypothetical scenario where overweight and obesity levels in European countries increased during the period 2009-2019 at the same rate as has been observed in the US, the projected increase in rates of colon cancer ranged between 1.7 (UK) and 2.8 more (Spain) cases for 100,000 person-years for males. Increases for females ranged from 0.1 (Czech Republic) and 0.6 more cases (The Netherlands) per 100,000 person-years. These rates would translate to increases in numbers of new colon cancer cases of between 0.7 and 3.8%, the researchers say.
If a whole population obtained a mean BMI of 21, between 0.6 (Czech Republic, females) and 11 (Spain, males) per 100,000 new colon cancer cases would be avoided by 2040, translating into a population avoidable fraction (PAF) of overweight and BMI for colon cancer of 2/3% to 18%. PAFs for excess weight were much higher for males (between 13.5% and 18.2%) than for females 2.3% to 4.6%), and highest for British males (18%), the researchers say.
In the physical activity scenario, if all countries adopt the physical activity levels as observed for The Netherlands, which had the highest levels observed overall, between 0.5 (Czech Republic, males) and 5.1 (Spain; females) per 100,000 colon cancer cases per 100,000 person-years, or up to 17.5% of new colon cancer cases might be prevented in 2040. The highest PAF for physical activity was projected to be 21% for Spanish females.
"We found interesting patterns in these models," said Dr. Renehan. "Preventing weight gain and encouraging weight reduction would seem to be most beneficial in men, but for women a strategy with a great emphasis on increasing physical activity would be more effective."
Throughout the various papers in the special issue, the authors understand that modifying lifestyle is difficult. "We can safely say increasing physical activity across Europe to the level already achieved in The Netherlands, where everyone cycles, would be of substantial benefit," said Professor Jan-Willem Coebergh, from Erasmus University, The Netherlands, and one of the co-editors. "But we will always need sound evidence before prevention strategies can be implemented," he added.
Professor Michael Baumann, from the University Hospital and Medical Faculty, Dresden, Germany, and ECCO President, said: "Cancer prevention may not be foremost in the policy-makers' minds at present, but right now it is more relevant than it has ever been before. The recession confronts them with a clear choice -- either to introduce short-term cost-containment strategies, which will simply increase long-term costs, or to use the financial crisis as an opportunity to strengthen evidence-based prevention policies. We hope that the evidence so amply provided in this special issue of the EJC will help make them decide to follow the right road and take a major step towards reducing the incidence of cancer in Europe over the years to come."
Co-editors of the special issue were Professor Jan-Willem Coebergh and Dr Isabelle Soerjomataram, from Erasmus University, The Netherlands; Dr José M. Martin-Moreno from the University of Valencia, Spain; and Dr Andrew Renehan, from the University of Manchester, United Kingdom.

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Saturday, September 11, 2010

Appetite hormones may predict weight regain after dieting

Appetite Hormones May Predict Weight Regain After Dieting


ScienceDaily (Sep. 11, 2010) — Many people have experienced the frustration that comes with regaining weight that was lost from dieting. According to a new study accepted for publication in The Endocrine Society's Journal of Clinical Endocrinology & Metabolism (JCEM), the levels of appetite hormones in the body prior to dieting may serve as a predictor of weight regain after dieting.



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"Treating obesity with drugs or dietary programs can be very effective in the short-term, but the long-term success of maintaining the weight lost is usually poor," said Ana Crujeiras, PhD, of Compejo Hospitalario Universitario de Santiago in Spain and lead author of the study. "Our study sheds light on how the appetite hormones leptin and ghrelin affect weight regain after weight loss. This knowledge could be used as a tool to personalize weight-loss programs that could guarantee success in keeping off the weight."
In this study, researchers evaluated a group of 104 obese or overweight men and women during an 8-week low-calorie diet and again 32 weeks after treatment. Researchers measured body weight as well as plasma fasting ghrelin, leptin and insulin concentrations before, during and after dieting. They found that subjects with higher plasma leptin and lower ghrelin levels before dieting were more prone to regain weight lost after dieting and that these hormone levels could be proposed as biomarkers for predicting obesity-treatment outcomes.
"We believe this research is of foremost relevance in clinical terms as it may indicate that the outcome of weight therapy may be pre-conditioned," said Crujeiras. "Furthermore, our findings may provide endocrinology and nutrition professionals a tool to identify individuals in need of specialized weight-loss programs that first target appetite hormone levels before beginning conventional dietary treatment."
Other researchers working on the study include: Estíbaliz Goyenechea, Itziar Abete and J. Alfredo Martínez of the University of Navarra in Spain; and Mary Lage, Marcos Carreira and Felipe Casanueva of Compejo Hospitalario Universitario de Santiago in Spain. Both research groups belong to the Centro de Investigación Biomédica en Red de la Fisiopatología de la Obesidad y Nutrición (CIBERobn), an Instituto de Salud Carlos III iniciative.

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Ana B. Crujeiras, Estíbaliz Goyenechea, Itziar Abete, Mary Lage, Marcos C. Carreira, J Alfredo Martínez, Felipe F. Casanueva. Weight Regain after a Diet-Induced Loss Is Predicted by Higher Baseline Leptin and Lower Ghrelin Plasma Levels. Journal of Clinical Endocrinology & Metabolism, 2010; DOI: 10.1210/jc.2009-2566





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Friday, September 10, 2010

Diet-induced obesity accelerates leukemia, study shows

Diet-Induced Obesity Accelerates Leukemia, Study Shows


ScienceDaily (Sep. 7, 2010) — The first study to demonstrate that obesity can directly accelerate the progression of acute lymphoblastic leukemia (ALL) has been conducted at The Saban Research Institute of Childrens Hospital Los Angeles and will be published in Cancer Prevention Research, on October 5, 2010. Obesity has been associated with an increased incidence of many cancers, including leukemia, but it has been unknown whether the increase in incidence was a direct effect of obesity or associated with genetic, lifestyle, health, or socio-economic factors.



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"Given the high prevalence of obesity in our society, we felt it was critical to determine if obesity actually caused the increased incidence of leukemia and not some other associated exposure," explains Steven D. Mittelman, MD, PhD, a pediatric endocrinologist who led the study.
Dr. Mittelman and his colleagues used a high-fat diet to induce obesity in two mouse models of ALL. Mice were randomized to a high-fat or a control diet. The investigators found that obesity increased the risk of ALL in both models, particularly in older mice. This observation was consistent with the type of cumulative effect seen with other exposure-related cancers, such as lung cancer related to smoking and breast cancer resulting from increased estrogen exposure. Observing the difference in older animals also agreed with the other obesity-related effects from cumulative exposure such as heart disease, diabetes, and arthritis.
"Our findings are consistent with epidemiological data that show a higher incidence of leukemia in obese adults and suggests that these observations are actually due to obesity, and not some associated genetic, socio-economic, or lifestyle factor," concluded Dr. Mittelman, who is also an Assistant Professor of Pediatrics and Physiology & Biophysics at the Keck School of Medicine of the University of Southern California. "These data imply that some hormone or factor in overweight individuals, perhaps produced by fat tissue itself, may signal leukemia cells to grow and divide. Since leukemia is the most common type of childhood cancer, understanding how obesity may increase its incidence could have important public health implications."
Co-authors of the study included Jason P. Yun, James W. Behan, Nora Heisterkamp, PhD, Anna Butturini, MD, Lars Klemm, John Groffen, PhD, Lingyun Ji, and Markus Muschen, MD, PhD, all of Childrens Hospital Los Angeles.
The study was funded by grants from the National Institute of Child Health and Human Development, the National Cancer Institute, and the Children's Cancer Research Fund (a California non-profit organization).

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Thursday, September 9, 2010

Reading food labels, combined with exercise, can lead to weight loss, study finds

Reading Food Labels, Combined With Exercise, Can Lead to Weight Loss, Study Finds


ScienceDaily (Sep. 9, 2010) — Nutritional science and food marketing has become so sophisticated in recent decades that a trip to the supermarket can require a complete nutritional re-education. The average consumer needs to be on guard against preservatives, added fat, colorings, and calories, false advertising, and sophisticated but misleading labels.



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Although guidelines for the information of food labels have gotten a bad rap in recent years, a new study published in the Journal of Consumer Affairs suggests that observing them may lead to weight loss, especially for women entering their middle years. The study was authored by Bidisha Mandal, PhD, an assistant professor at the School of Economic Sciences at Washington State University.
Using information on whether consumers read food labels the first time they buy a product, the study's author found that people who observe the labels and do not exercise display a slightly greater likelihood of weight loss than those who do exercise but do not pay attention to food labels. By simply adding an exercise routine to their lifestyle regular food label readers can increase their changes of losing weight. Women between the ages of 37-50 years are more likely to read food labels than men, and are therefore more likely to lose weight, according to the study.
Previous research has focused on food marketing and behaviour but has not followed related weight loss over time in this middle-aged demographic group. The data for this study was taken from a National Longitudinal Survey of Youth compiled from 2002-2006. The survey began in 1979 with over 12,000 male and female participants born in the years 1957-1964.
Over fifty percent of participants reported that they were trying to lose or control weight. Of these participants, almost seventy percent were obese or overweight. Almost fifty percent were actively reading food labels on their first time purchase and slightly more than twenty-five percent were actively participating in vigorous exercise. Overall, older individuals are less likely to lose weight by reading food labels, and general participation in vigorous exercise drops off after age forty-five.
Additionally, the Nutrition Labeling and Education Act (NLEA), enacted in 1994, requires all food manufactures to present essential nutrient and ingredient information on food packages. According to the recently-passed health care reform bill there will be easier access to nutritional information at restaurants, retail food establishments and vending machines. Combined with these new findings, it is likely that this measure will be useful to those who want to lose weight and read food labels to make well-informed decision regarding their diets in and outside their homes.
Weight loss programs and plans would do well in augmenting their client's weight loss goals with the recommended use of food labels, in order to maintain a healthy weight. This is particularly important as people enter middle age and are at a risk for heart disease, obesity-related diabetes, cancer and dementia.

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Bidisha Mandal. Use of Food Labels as a Weight Loss Behavior. Journal of Consumer Affairs, 2010; DOI: 10.1111/j.1745-6606.2010.01181.x





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Liver defect likely cause of DHA deficiency in Alzheimer's patients, UCI study finds

Liver Defect Likely Cause of DHA Deficiency in Alzheimer's Patients, UCI Study Finds


ScienceDaily (Sep. 8, 2010) — UC Irvine researchers have discovered that markedly depleted amounts of an omega-3 fatty acid in brain tissue samples from Alzheimer's patients may be due to the liver's inability to produce the complex fat, also contained in fish-oil supplements.



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Low levels of docosahexaenoic acid, or DHA, have been associated with the chronic neurodegenerative disease affecting millions of Americans, but no cause had been identified.
In postmortem liver tissue from Alzheimer's patients, the UCI team found a defect in the organ's ability to make DHA from shorter molecules present in leafy plants and other foods. Previous studies have shown that most brain DHA is manufactured in the liver.
Non-Alzheimer's livers did not have this defect, said Daniele Piomelli, the Louise Turner Arnold Chair in the Neurosciences and director of the Center for Drug Discovery at UCI, who led the research with Giuseppe Astarita, project scientist in pharmacology.
"We all know Alzheimer's is a brain disease, but our findings -- which were totally unexpected -- show that a problem with liver fat metabolism can make people more vulnerable," Piomelli said. "They also suggest a reason why clinical trials in which Alzheimer's patients are given omega-3 fatty acids to improve cognitive skills have had mixed results."
The study appears Sept. 8 in the open-access, peer-reviewed journal PLoS ONE.
DHA occurs naturally in cold-water fatty fish and seaweed. It is essential for the proper functioning of adult human brains and for the development of our nervous system and vision during the first six months of life. Omega-3 fatty acids are also part of a healthy diet that helps lower risk of heart disease.
"Additionally, we found that the greater the amount of Alzheimer's-related cognitive problems experienced in life by the patients, the lower were their liver DHA levels," Astarita said. "So we do see a connection."
Piomelli added that the results point to new diagnostic and dietary approaches to Alzheimer's: Specific blood lipid profile tests might identify at-risk persons, and dietary supplements with a chemically enhanced form of DHA may benefit early-stage patients.
"Our research isn't advocating that liver metabolism is a key to Alzheimer's," he noted. "The factors causing the disease are many and complex, but we feel this is another piece in the Alzheimer's puzzle."
Carl Cotman, Kwang-Mook Jung, Nicole C. Berchtold, Vinh Q. Nguyen and Daniel L. Gillen of UCI's Institute for Memory Impairments and Neurological Disorders contributed to the study, along with Elizabeth Head of the University of Kentucky's Sanders-Brown Center on Aging.

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Giuseppe Astarita, Kwang-Mook Jung, Nicole C. Berchtold, Vinh Q. Nguyen, Daniel L. Gillen, Elizabeth Head, Carl W. Cotman, Daniele Piomelli, Silvana Gaetani. Deficient Liver Biosynthesis of Docosahexaenoic Acid Correlates with Cognitive Impairment in Alzheimer's Disease. PLoS ONE, 2010; 5 (9): e12538 DOI: 10.1371/journal.pone.0012538





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Muscle wasting in cancer does not spare the heart

Muscle Wasting in Cancer Does Not Spare the Heart


ScienceDaily (Sep. 9, 2010) — The wasting disease associated with some cancers that is typically seen affecting skeletal muscles can also cause significant damage to the heart, new research in mice suggests.



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Before now, cachexia, characterized by muscle wasting and dramatic weight loss, was believed to spare the heart. But an Ohio State University study showed that the condition reduces heart function and changes the heart muscle structure in mice with colon cancer.
Previous studies have suggested that cachexia is responsible for between one-fifth and one-third of all cancer deaths. But many aspects of the condition remain misunderstood, including its cause and ways to predict who is at highest risk for the syndrome.
These new study findings could have immediate implications for treatment, said Martha Belury, lead author of the research and a professor of human nutrition at Ohio State.
"I think if we know certain types of cancer are associated with this wasting disease, it might be important to think about heart function earlier rather than once people are starting to lose weight. Clinicians could try to protect the heart while also giving patients chemotherapy for cancer and perhaps added nutrition to maintain weight," Belury said.
"The fatigue and weakness of cachexia have been attributed to skeletal muscle wasting. But our results support the idea that insufficient heart performance might also be responsible for fatigue symptoms, leading to less exercise and more severe muscle wasting. It's a vicious cycle that contributes to the complications of cancer cachexia."
The study is published in a recent issue of the International Journal of Oncology.
The researchers compared mice with and without colon cancer tumors. Colon cancer and other gastrointestinal tumors, as well as some lung cancers, are most commonly associated with development of cachexia
At day 14 of the study, when the mice with tumors were clearly losing weight, the scientists measured cardiac function in all of the mice using echocardiography, or an ultrasound of the heart. This evaluation showed that mice with tumors as a group had a heart rate of almost 21 percent fewer beats per minute on average and pumped significantly less blood than did the hearts of the healthy mice.
Three days later, the scientists observed a 23 percent difference in body weight between the mice with cancer and without tumors -- a sign that the syndrome had clearly taken hold in the mice with cancer.
Though the mice with tumors ate less as the disease developed, the study was designed to show that food consumption wasn't the sole cause of weight loss. A group of healthy mice whose food consumption matched the lower consumption of the mice with cancer also lost weight, but retained their skeletal muscle mass and showed normal heart function.
The researchers examined the heart tissue of all of the mice using electron microscopy. They found a number of signs of damage in the heart muscle tissue of mice with cachexia, including an increase in fibrous tissue and changes in mitochondria, the so-called "powerhouses" in cells that convert carbon to energy.
"The mitochondria looked pretty bad, almost as if they were breaking apart. And we also saw evidence of the precursors of scarring, or collagen formation, which you don't want to see in any type of muscle and especially not in the heart muscle," Belury said.
No similar problems were seen in the hearts of mice without tumors.
By also examining gene function in the heart tissue, the researchers found that the proteins associated with power generation in muscle had converted from their adult form to a fetal type in the hearts of mice with cachexia. This phenomenon has been linked to heart failure in previous research.
"The heart was still trying very hard to maintain function and structure, so it was inducing this kind of action to try to heal itself but it just couldn't. There was too much going on for this to work," Belury said. "We wonder if we could harness some of this knowledge into a way of reversing the heart disease."
Future research could test whether using medication or added nutrition in early stages of cachexia might prevent heart function deterioration, she said.
This work was supported by the Kennedy Professorship at Ohio State, which is held by Belury, and the Ohio Agricultural Research and Development Center.
Co-authors include Min Tian, Michelle Asp and Michael Stout of the Department of Human Nutrition, Yoshinori Nishijima of the College of Pharmacy and Peter Reiser of the Department of Oral Biology, all at Ohio State.

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The above story is reprinted (with editorial adaptations by ScienceDaily staff) from materials provided by Ohio State University. The original article was written by Emily Caldwell.




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Min Tian, Yoshinori Nishijima, Michelle L. Asp, Michael B. Stout, Peter J. Reiser, Martha A. Belury. Cardiac alterations in cancer-induced cachexia in mice. International Journal of Oncology, 2010; 37 (2) DOI: 10.3892/ijo_00000683





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Tuesday, September 7, 2010

More infants should receive iron supplements, researchers urge

More Infants Should Receive Iron Supplements, Researchers Urge


ScienceDaily (Sep. 6, 2010) — Giving iron supplements to children with marginally low birth weights (2000-2500 grams) dramatically reduces the risk of developing iron deficiency and anemia. This is shown by Umeå researcher Magnus Domellöf and associates in the coming edition of the pediatric scientific journal Pediatrics.



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It has recently been discovered that both birth weight and the infants' nutrition supply are important risk factors for later morbidity in adulthood. Due to high nutritional requirements, infants with low birth weight are at risk of developing nutrient deficiencies during their first year of life, including iron deficiency. Iron is necessary for the production of hemoglobin for the blood, and also for the development of the brain. Iron deficiency in infants has been shown to be associated with poor neurological development.
The present study included 285 children with marginally low birth weights (2000-2500 g). They were randomly divided into three groups that were given different amounts of iron drops (0, 1, or 2 mg per kg daily) from the age of 6 weeks to 6 months. Among children who were given placebo drops (no iron) 36% had iron deficiency and 10% iron-deficiency anemia at the age of 6 months, whereas the corresponding figures for children who received 2 mg of iron were 4% and 0%. At greatest risk of developing iron deficiency were those children who were fully breast-fed at the age of 6 weeks. They ran an 18% risk of developing iron-deficiency anemia by the age of 6 months if they did not receive iron drops.
The study indicates no negative effects from iron drops on the children's growth, infections, or other morbidity. Most children with marginally low birth weights in Sweden are considered healthy and are not given iron drops, although routines differ from one hospital to another. The study indicates that these children should be given iron drops, as they otherwise run a high risk of developing iron deficiency and anemia.
What effects iron deficiency has on brain development is as yet unclear, but the Umeå researchers will be following these children up to the age of 7 years and test their intellectual development, the occurrence of behavioral problems, and attention problems in order to find out whether iron supplements for infants have any effect on brain function at school age.
The findings will have a great impact on nutrition recommendations for children with marginally low birth weights in Sweden and abroad, and they will hopefully lead to improved health in these children when they reach school age. In Sweden 3.5% of all newborns have low birth weights (under 2500 grams), which means that some 300,000 Swedes have had a low birth weight. Most of these people had only marginally low birth weights (2000-2500 g).
The study was performed by Magnus Domellöf and his doctoral student Staffan Berglund, both with Umeå University, in collaboration with Björn Westrup, Karolinska Institute.

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Staffan Berglund, Björn Westrup, and Magnus Domellöf. Iron Supplements Reduce the Risk of Iron Deficiency Anemia in Marginally Low Birth Weight Infants. Pediatrics, Volume 126, Number 4, October 2010





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Short nighttime sleep duration among infants, young children associated with obesity in later life

Short Nighttime Sleep Duration Among Infants, Young Children Associated With Obesity in Later Life


ScienceDaily (Sep. 6, 2010) — Insufficient amounts of nighttime sleep among infants and preschool-aged children may be a significant risk factor for developing childhood obesity, according to a report in the September issue of Archives of Pediatrics & Adolescent Medicine, one of the JAMA/Archives journals. Additionally, napping does not appear to be an adequate substitute for nighttime sleep in terms of preventing obesity.



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"Obesity -- defined as having age- and sex-specific body mass index (BMI; calculated as weight in kilograms divided by height in meters squared) at or above the 95th percentile of national growth standards -- has doubled among children aged 2 to 5 years and adolescents aged 12 to 19 years and has tripled among those aged 6 to 11 years" during the last three decades, the authors write as background in the article. "Evidence is accumulating from cross-sectional population studies to support a robust contemporaneous relationship between shortened sleep duration and unhealthy weight status in children and adolescents."
Using existing national, longitudinal and panel survey data collected for children and adolescents, Janice F. Bell, Ph.D., M.P.H., of the University of Washington, Seattle and Frederick J. Zimmerman, Ph.D., of the University of California, Los Angeles, studied 1,930 children ages 0 to 13 years, with data collected on the same children in 1997 (baseline) and again in 2002 (follow-up). For the purposes of the study, children were separated into a "younger" group (age 0 to 59 months) and an "older" group (age 60 to 154 months).
The authors found that, "at follow-up, 33 percent of the younger cohort and 36 percent of the older cohort were overweight or obese." For the younger children, short duration of nighttime sleep at baseline was associated with an increased risk of subsequent overweight or obesity. In the older age group, baseline sleep was not associated with subsequent weight status, however contemporaneous sleep was associated with increased odds of a shift from normal weight to overweight or from overweight to obesity at follow-up. Additionally, in the older group, nighttime sleep at follow-up was associated with marginally increased odds of obesity at follow-up while sleep duration five years prior had no meaningful effect. According to the authors, "these findings suggest that there is a critical window prior to age 5 years when nighttime sleep may be important for subsequent obesity status."
"Sleep duration is a modifiable risk factor with potentially important implications for obesity prevention and treatment," the authors conclude. "Insufficient nighttime sleep among infants and preschool-aged children appears to be a lasting risk factor for subsequent obesity, while contemporaneous sleep appears to be important to weight status in adolescents. Napping had no effects on the development of obesity and is not a substitute for sufficient nighttime sleep."
This study was supported by a grant from the Health Resources and Services Administration/Maternal and Child Health Bureau.


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Bell et al. Shortened Nighttime Sleep Duration in Early Life and Subsequent Childhood Obesity. Archives of Pediatrics and Adolescent Medicine, 2010; 164 (9): 840 DOI: 10.1001/archpediatrics.2010.143





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Monday, September 6, 2010

More infants should receive iron supplements, researchers urge

More Infants Should Receive Iron Supplements, Researchers Urge


ScienceDaily (Sep. 6, 2010) — Giving iron supplements to children with marginally low birth weights (2000-2500 grams) dramatically reduces the risk of developing iron deficiency and anemia. This is shown by Umeå researcher Magnus Domellöf and associates in the coming edition of the pediatric scientific journal Pediatrics.



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It has recently been discovered that both birth weight and the infants' nutrition supply are important risk factors for later morbidity in adulthood. Due to high nutritional requirements, infants with low birth weight are at risk of developing nutrient deficiencies during their first year of life, including iron deficiency. Iron is necessary for the production of hemoglobin for the blood, and also for the development of the brain. Iron deficiency in infants has been shown to be associated with poor neurological development.
The present study included 285 children with marginally low birth weights (2000-2500 g). They were randomly divided into three groups that were given different amounts of iron drops (0, 1, or 2 mg per kg daily) from the age of 6 weeks to 6 months. Among children who were given placebo drops (no iron) 36% had iron deficiency and 10% iron-deficiency anemia at the age of 6 months, whereas the corresponding figures for children who received 2 mg of iron were 4% and 0%. At greatest risk of developing iron deficiency were those children who were fully breast-fed at the age of 6 weeks. They ran an 18% risk of developing iron-deficiency anemia by the age of 6 months if they did not receive iron drops.
The study indicates no negative effects from iron drops on the children's growth, infections, or other morbidity. Most children with marginally low birth weights in Sweden are considered healthy and are not given iron drops, although routines differ from one hospital to another. The study indicates that these children should be given iron drops, as they otherwise run a high risk of developing iron deficiency and anemia.
What effects iron deficiency has on brain development is as yet unclear, but the Umeå researchers will be following these children up to the age of 7 years and test their intellectual development, the occurrence of behavioral problems, and attention problems in order to find out whether iron supplements for infants have any effect on brain function at school age.
The findings will have a great impact on nutrition recommendations for children with marginally low birth weights in Sweden and abroad, and they will hopefully lead to improved health in these children when they reach school age. In Sweden 3.5% of all newborns have low birth weights (under 2500 grams), which means that some 300,000 Swedes have had a low birth weight. Most of these people had only marginally low birth weights (2000-2500 g).
The study was performed by Magnus Domellöf and his doctoral student Staffan Berglund, both with Umeå University, in collaboration with Björn Westrup, Karolinska Institute.

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Staffan Berglund, Björn Westrup, and Magnus Domellöf. Iron Supplements Reduce the Risk of Iron Deficiency Anemia in Marginally Low Birth Weight Infants. Pediatrics, Volume 126, Number 4, October 2010





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What are babies made of? Research shows for some it is sugar, salt and not all things nice

What Are Babies Made Of? Research Shows for Some It Is Sugar, Salt and Not All Things Nice


ScienceDaily (Sep. 6, 2010) — Children as young as four weeks old are being fed a poor diet of biscuits, ice-cream and soft drinks, according to new Australian research.



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A study published in the journal Nutrition & Dietetics found some month-old babies had been introduced to high fat, salt and sugar foods, despite health authorities recommending exclusive breastfeeding to six months of age.
Researcher Jane Scott and colleagues tracked 587 women from two Perth maternity hospitals through regular phone interviews for 12 months to understand how the new mothers fed their babies.
"Almost one in four mothers had introduced fruit juice, biscuits and cakes to their infants by six months of age. This is a worry because eating habits developed early in life usually continue throughout a person's lifetime -- and an overweight child is much more likely to become an overweight adult," said Associate Professor Scott, of the Department of Nutrition and Dietetics, Flinders University, Australia.
The study found babies who were started early on solids, and also those with two or more siblings, had a greater chance of eating high fat, salt and sugar foods by their first birthday.
In a recent Australia-wide survey, up to 20 per cent of children aged two to three years were found to be overweight or obese1, indicating that the problem of children being overweight starts early in life.
Dietitians Association of Australia spokesperson and obesity expert Professor Clare Collins said: "What newborns eat does matter. Babies need breast milk, not biscuits, ice-cream and soft drinks. Parent need more support to optimise breastfeeding initiation and duration rates, and we need ways to make it easier for parents to feed their children right."
"Infants and children are dependent on adults to choose the foods that will be best for them. Both eating habits and body weight track from childhood into adulthood, so getting off to the right start is crucial.
"What happens at home has the biggest effect on what children eat, so any effort to address children being overweight and obese must start at home. Australian parents need specific, evidence-based recommendations on what food and drinks are suitable for newborn babies, similar to the guidelines which are available for children older than five," said Professor Collins.
She called for better support for and promotion of breastfeeding, which she said is one of the most important factors in the long-term health of newborns.

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Journal Reference:

Gloria A. Koh, Jane A. Scott, Wendy H. Oddy, Kathleen I. Graham, Colin W. Binns. Exposure to non-core foods and beverages in the first year of life: Results from a cohort study. Nutrition & Dietetics, DOI: 10.1111/j.1747-0080.2010.01445.x





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Talented bacteria make food poisoning unpredictable

Talented Bacteria Make Food Poisoning Unpredictable


ScienceDaily (Sep. 5, 2010) — While we are often exposed to bacteria in our food which could cause food poisoning, we don't always become ill -- why should this be so?



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Professor Colin Hill, who is presenting his work at the Society for General Microbiology's autumn meeting in Nottingham, describes how bacteria use different tricks to aid their survival inside the body, helping to explain why food poisoning can be so unpredictable.
One of the biggest challenges faced by food-borne bacteria is acid. Acidic conditions, particularly in the stomach and in the gut will kill most microbes found in contaminated food.
Professor Hill's group at University College Cork has revealed that Listeria bacteria, which may be found in soft cheeses and chilled ready-to-eat products, can overcome harsh acidic conditions by exploiting key food ingredients. Listeria that survive are able to cause serious and sometimes fatal infections, particularly in the elderly and pregnant women.
Certain food constituents such as the amino acid, glutamate, can help the bacteria neutralise acid, allowing the bacteria to pass through the stomach unscathed. Professor Hill explains the significance of this. "People who consume foods that are contaminated with Listeria and are also high in glutamate, such as soft cheese or meat products, have a higher chance of developing serious infection than someone eating the same quantity of bacteria in a low-glutamate food," he said. "Of course this is further complicated by the fact that a contaminated, low-glutamate food could be eaten in combination with a high-glutamate food such as tomato juice, which could also increase the risk of infection."
Listeria can also take advantage of food processing and storage conditions to help them survive. "Bacteria that are exposed to low pH before entering the body may adapt to become more acid-tolerant and therefore better equipped to deal with acidic conditions in the body. For example, Listeria contaminating naturally acidic foods such as cheese may be more likely to cause infection than Listeria carried at a more neutral pH in water.
Professor Hill explains how his group's work could help reduce the incidence of Listeria infections. "The number of cases of listeriosis has nearly doubled in the last decade in Europe. This is because the bacterium is so good at overcoming the challenges it faces in food and in the body," he said. "Our studies show that consuming Listeria in one food may be quite safe, while eating the same amount in another food might be lethal. By understanding the role of the food matrix we may be able to identify and eliminate high-risk foods from the diet of susceptible people."

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Sunday, September 5, 2010

How do organisms make dietary choices?

How Do Organisms Make Dietary Choices?


ScienceDaily (Sep. 3, 2010) — When given a choice, organisms will choose a diet that maintains a nutritional balance in tune with their needs. That choice, studied in fruit flies for the first time, is regulated by activity in a molecular pathway involved in aging, cancer and diabetes. The research undertaken in fruit flies at the Buck Institute for Age Research has implications for humans, who share the same molecular pathway. The study, the first to be done in a genetically tractable lab animal, provides a way to begin the development of treatments that could "reboot" metabolic pathways in individuals who are obese or suffer from diabetes.



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The study appears in the May 13, 2010 online edition of the journal Current Biology.
"How an organism balances its intake of nutrients has a great impact on its health and survival," said Buck faculty member Pankaj Kapahi, PhD, the lead author on the study, who said that an imbalance of protein and carbohydrates has been implicated as a cause for both diabetes and obesity and influences the aging process, "In this study we've established a model using the fruit fly to address the question of how an organism chooses between protein and carbohydrate."
The study revealed that fruit flies deprived of either carbohydrates or protein (yeast) in their diet show a strong preference for the nutrient they were previously deficient in. In addition, the researchers discovered that the gender and the mating status of the species alters its dietary choices. They found that S6 Kinase, a key protein in the TOR (target of rapamycin) pathway which is involved in nutrient sensing in all species ranging from plants to humans, also influences dietary choices. TOR is well established as playing an important role in cancer, diabetes and aging. The study also found that changes in levels of serotonin influence the choice between protein and carbohydrate. Serotonin is a key neurotransmitter found in the gut and in the brain and is involved in the regulation of mood, appetite, sleep and cognitive functions.
Kapahi emphasized that this study opens the doors to study the phenomenon of dietary choices in a genetically tractable animal, something new in a laboratory environment where animals are generally put on fixed diets. "This study allows us to begin to ask the question of whether changes in metabolism and aging are influenced by dietary choices," said Kapahi. "These studies will have great relevance for humans who share these nutritional signaling pathways with flies." Kapahi said the issue of choice becomes vital as treatments are developed for obesity and diabetes. "This adds a crucial dimension to the research, one that takes into account the reality of human experience which involves food choice," he said.
"Dietary choices in humans play a critical role in the development of obesity and diabetes," said Kapahi. "This research can help us develop treatments that correct nutritional imbalances." As examples, Kapahi mentioned possible treatments for those genetically predisposed to diabetes or obesity. He also said it may be possible to develop treatments that would "reboot" the metabolism of people who have become accustomed to eating excess sugar and carbohydrates.
Other Buck Institute researchers involved in the study include Misha A. Vargas, Atsushi Yamaguchi, and Ningguang Luo. . The work was funded by grants from the Ellison Medical Foundation, American Foundation for Aging Research, the Larry L. Hillblom Foundation, a Nathan Shock Startup award and the National Institutes of Health (RL1AAG032113, 1R21AG028241-01)

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Carlos Ribeiro, Barry J. Dickson. Sex Peptide Receptor and Neuronal TOR/S6K Signaling Modulate Nutrient Balancing in Drosophila. Current Biology, 13 May 2010 DOI: 10.1016/j.cub.2010.03.061





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Children who eat vended snack foods face chronic health problems, poor diet, study finds

Children Who Eat Vended Snack Foods Face Chronic Health Problems, Poor Diet, Study Finds


ScienceDaily (Sep. 3, 2010) — School children who consume foods purchased in vending machines are more likely to develop poor diet quality -- and that may be associated with being overweight, obese or at risk for chronic health problems such as diabetes and coronary artery disease, according to research from the University of Michigan Medical School.



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The study also looked at foods sold in school stores, snack bars and other related sales that compete with USDA lunch program offerings and found that these pose the same health and diet risks in school-aged children.
"The foods that children are exposed to early on in life influence the pattern for their eating habits as adults," says lead study author Madhuri Kakarala, M.D., Ph.D., clinical lecturer of internal medicine at the U-M Medical School.
Previous studies assessing the nutritional value of school lunches and the impact they have on children's overall health have found similar results, but this study is the first to look specifically at competitive foods and beverages -- those sold at snack bars or vending machines, rather than through the USDA lunch program.
Researchers analyzed data from 2,309 children in grades 1 through 12 from schools across the country. Interviewers administered questionnaires to obtain 24-hour food intake data on a given school day. Second-day food intake data was obtained from a group of students to account for day-to-day usual intakes.
Among those surveyed, 22 percent of school children consumed competitive or vended food items in a school day. Usage was highest in high school, where 88 percent of schools had vending machines, compared to 52 percent of middle schools and 16 percent of elementary schools. Competitive food and beverage consumers had significantly higher sugar intakes and lower dietary fiber, vitamin B levels and iron intakes than non-consumers.
Soft drinks accounted for more than two-thirds of beverages offered in school vending machines and stores. Desserts and fried snacks were the most commonly consumed vended items among elementary school children and beverages other than milk and fruit juice were the most commonly consumed items among middle and high school students. Other frequently consumed vended foods included candy, snack chips, crackers, cookies, cakes and ice cream.
The results did not show a significant difference in students' consumption of these items based on family income or race and ethnicity.
Findings of this study appear in the September issue of the Journal of School Health.
"Consumption of vended foods and beverages currently offered in U.S. schools is detrimental to children's diet quality," says Kakarala. "Childhood obesity, resulting from poor dietary choices, such as those found in this study, greatly increases the risk for many chronic diseases. A healthy school food environment can reduce these dietary risks."
Based on their findings, the study authors recommend school administrators design guidelines restricting vended and competitive foods and beverages to those that are rich with nutrients and not energy-dense. Additionally, school foodservice personnel can prepare point-of-service materials and displays to promote more healthful foods such as fresh fruit, yogurt, low-fat milk, juice and sandwiches.
"Targeted nutrition education to promote the importance of healthful snacks is further stressed by the Child Nutrition Act -- the major federal legislation that determines school food policy and resources," Kakarala says. "These and other types of school-enforced policies can be very helpful for children in making smarter eating choices throughout the school day."
If more healthful snack options are not available in vending machines or school stores, children are at risk for poor nutrition by choosing these items over a USDA-choice lunch or a meal packed from home, Kakarala says.
Additional authors: Debra R. Keast, Ph.D., of the Food & Nutrition Database Research, Inc. and Sharon Hoerr, Ph.D., R.D., of the Michigan State University Department of Food Science and Human Nutrition
Reference: Journal of School Health, Vol. 80, No. 9, September 2010

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The above story is reprinted (with editorial adaptations by ScienceDaily staff) from materials provided by University of Michigan Health System. The original article was written by Tara Hasouris.




Journal Reference:

Madhuri Kakarala, Debra R. Keast, Sharon Hoerr. Schoolchildren's Consumption of Competitive Foods and Beverages, Excluding à la Carte. Journal of School Health, 2010; 80 (9): 429 DOI: 10.1111/j.1746-1561.2010.00524.x





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Americans struggle with long-term weight loss

Americans Struggle With Long-Term Weight Loss


ScienceDaily (Sep. 5, 2010) — Only about one in every six Americans who have ever been overweight or obese loses weight and maintains that loss, according to Penn State College of Medicine researchers.



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While that number is larger than most weight-loss clinical trials report, the majority of Americans are still unable to lose weight and keep it off. Identifying those who lose weight and successfully maintain that loss may aid health professionals in developing approaches to help others maintain weight loss, the researchers say.
Two-thirds of the United States adult population is overweight, defined as a body mass index (BMI) of at least 25, or obese, a BMI of at least 30. Obesity rates, which doubled between 1980 and 2004, increase the risk of type 2 diabetes and high blood pressure. The recommendation is often to lose at least 5 to 10 percent of initial body weight with these conditions.
Weight loss and weight maintenance programs need significant changes in their effectiveness and availability to affect these numbers, note the researchers.
"It is important for health professionals to understand the true prevalence of long-term weight loss, as it may help to change the underlying beliefs and influence clinical practice," said Jennifer Kraschnewski, M.D., M.P.H., assistant professor of medicine and public health sciences. "Studies have shown that physicians may not believe offering weight loss advice and counseling is a worthwhile activity in clinical practice. An awareness of our findings may encourage health professionals to pursue weight loss counseling for overweight patients."
Previously, data came from either published clinical trials or the National Weight-Control Registry, comprised only of those able to lose at least 30 pounds and keep it off for a year. The registry does not represent the entire population, so it is not useful for providing estimates of long-term weight loss in the country.
Penn State College of Medicine researchers analyzed data from the National Health and Nutrition Examination Survey from 1999-2006, a nationwide survey evaluating the health and nutrition of a representative portion of the population. Participants of this survey self-reported weight status and history.
Researchers calculated BMI for each individual and determined if they achieved 5, 10, 15 or 20 percent long-term (long than one year) weight loss maintenance. The sample included 14,306 people: 52.3 percent men and 47.7 women. One-third stated a current goal of losing weight, with 82.6 percent classified as overweight or obese.
Thirty-six percent of the sample had maintained a weight loss of at least 5 percent of their initial body weight. This is a higher rate than clinical trials, which have shown only 10 to 20 percent of individuals able to maintain a loss of at least five percent. This difference may be that while those who participate in clinical trials are a selected population, the numbers in the current study include unintentional weight loss, or the current study captures temporary weight gain that is typically lost at specific instances, such as the so-called "freshman 15."
In the sample, women, adults age 75 to 84, non-Hispanic whites and those with less than a high school education showed stronger longer-term weight management.
"Identifying a significant percentage of the population that is succeeding in some weight loss may be an important target population for weight maintenance programs," Kraschnewski said. "Although the amounts lost are modest, if a substantial number of individuals achieved such losses, it would have a significant public health effect. Particularly, those individuals who have lost at least five percent and kept it off -- one in three Americans who have ever been overweight -- may represent a unique opportunity to reach a target population who has had some success but could benefit from greater weight loss efforts."
Other key findings of this study:

Women had a higher prevalence of a long-term weight loss of at least 10 percent than men; married or partnered individuals had a lower prevalence.
A quarter of those reporting having diabetes experienced long-term weight loss maintenance, compared to 16.5 percent for those who didn't have diabetes.
Sixty-nine percent of those who reported losing at least 10 pounds the previous year said it was intentional. Intentional weight loss was more likely to be in younger individuals, females, non-Hispanic whites, those with greater than high school education, and those with a history of diabetes or better overall health.

Researchers published their findings in the International Journal of Obesity.
Other members of the research team are Jarol Boan, M.D., M.P.H., associate professor of medicine, Christopher Sciamanna, M.D.,M.P.H, professor of medicine and public health sciences, and Jolene Esposito, research coordinator, Division of General Internal Medicine, Department of Medicine, all from Penn State College of Medicine; Nancy.E. Sherwood, Division of Epidemiology and Community Health, School of Public Health, University of Minnesota and HealthPartners Research Foundation; Erik Lehman, M.S., biostatistician, Department of Public Health Sciences, Penn State College of Medicine; Donna Kephart, M.H.A., senior instructor, Department of Public Health Sciences, Penn State College of Medicine.

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The above story is reprinted (with editorial adaptations by ScienceDaily staff) from materials provided by Penn State.




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J L Kraschnewski, J Boan, J Esposito, N E Sherwood, E B Lehman, D K Kephart, C N Sciamanna. Long-term weight loss maintenance in the United States. International Journal of Obesity, 2010; DOI: 10.1038/ijo.2010.94





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Wednesday, September 1, 2010

Less is more: Teens who sleep less eat more fatty foods and snacks, study shows

Less Is More: Teens Who Sleep Less Eat More Fatty Foods and Snacks, Study Shows


ScienceDaily (Sep. 1, 2010) — A study in the Sept. 1 issue of the journal Sleep shows that teens who slept less than eight hours per weeknight ate higher proportions of fatty foods and snacks than adolescents who slept eight hours or more. The results suggest that short sleep duration may increase obesity risk by causing small changes in eating patterns that cumulatively alter energy balance, especially in girls.



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Results show that a shorter mean weekday sleep duration was significantly associated with an increase in the percentage of calories consumed from fats and a decrease in the percentage of calories from carbohydrates. After adjusting for potential confounders such as age, sex and race, teens who slept less than eight hours on weeknights consumed 2.2 percent more calories from fats and 3.0 percent fewer calories from carbs than teens who slept eight hours or more. Further adjustments for body mass index (BMI) had little effect on these associations. In secondary analyses stratified by sex, the results were significant among girls but not boys.
"The relative increase in fat consumption among shorter sleepers by 2.2 percent per day chronically may contribute to cumulative increases in energy consumption that would be expected to increase risk for obesity and cardiovascular disease," said senior author and principal investigator Susan Redline, MD, MPH, professor of medicine in the Division of Sleep Medicine at Brigham and Women's Hospital and Beth Israel Deaconess Medical Center, teaching affiliates of Harvard Medical School in Boston, Mass. "The demonstration of chronically altered dietary patterns in adolescents with shorter sleep provides insight into why shorter sleep has been associated with obesity in prior experimental and observational studies."
The study also found a relationship between sleep duration and snacking. For each one-hour increase in sleep duration, the odds of consuming a high amount of calories from snacks decreased by an average of 21 percent. Analyses of sleep duration and timing of nutrient intake revealed that a significantly greater proportion of teens who slept less than eight hours per weeknight consumed food in the early morning between 5 a.m. and 7 a.m.
"Altered timing of eating in shorter sleepers also may be a metabolic stress that contributes to metabolic dysfunction," said Redline.
The study involved 240 teens between 16 and 19 years of age who are participating in the ongoing Cleveland Children's Sleep and Health Study at Case Western Reserve University School of Medicine and Rainbow Babies & Children's Hospital in Cleveland, Ohio. Eighteen percent of participants were obese, defined as being at or above the 95th percentile of BMI for age or having a BMI of 30 or higher.
Sleep was evaluated at home by wrist actigraphy, and average sleep duration was calculated using at least three weeknights of data. The mean weeknight sleep duration was 7.55 hours, and only 34 percent of participants slept for an average of eight hours or more. The American Academy of Sleep Medicine recommends that teens get at least nine hours of sleep each night to feel alert and well rested during the day.
Macronutrient intake was measured using two 24-hour, multipass recall interviews conducted by trained staff. Details were collected about food items and portion sizes, as well as the timing, location, type, and preparation of each meal or snack. Nutrition data were analyzed using the Nutrition Data System for Research, a comprehensive nutrient database.
The authors noted that it is unclear why the association between shorter sleep durations and unhealthy dietary habits may be stronger in girls than boys. However, one explanation may be the increased propensity for female teens to engage in emotional eating.
"Further research is needed to understand how gender may modify the relationship between sleep, stress, metabolism and eating behaviors," Redline said.
The cross-sectional analysis did not allow for an examination of causality. However, Redline states that physiologic studies have identified numerous pathways by which sleep loss may promote weight gain. Reductions in sleep duration may alter metabolic rate and affect the production of leptin and ghrelin, two hormones that regulate appetite. Sleep restriction also may provide increased opportunities to eat, initiate stress responses that promote reward-seeking behaviors such as eating and reduce the physical and motivational drive to exercise.
A CDC study published last January in JAMA reports that the rate of obesity in U.S. adolescents between the ages of 12 and 19 years was 18.1 percent in 2007-2008. The authors concluded that the prevalence of high BMI in childhood has remained steady for 10 years and has not declined despite coordinated prevention efforts.
Redline believes that sleep may be the missing link in obesity interventions that focus only on diet and exercise. She suggests that improving sleep duration should be an essential component of obesity prevention and weight management programs.

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The above story is reprinted (with editorial adaptations by ScienceDaily staff) from materials provided by American Academy of Sleep Medicine, via EurekAlert!, a service of AAAS.




Journal Reference:

Weiss A; Xu F; Storfer-Isser A; Thomas A; Ievers-Landis CE; Redline S. The association of sleep duration with adolescents’ fat and carbohydrate consumption. Sleep, 2010; 33 (9): 1201-1209 [link]





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