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Olive Oil Boosts Heart Health
FDA Announces: Olive Oil May Boost Heart Health November 8, 2004 Food containing olive oil can carry labels saying they may reduce the risk of coronary heart disease, the government says, citing limited evidence from a dozen scientific studies about the benefits of monounsaturated fats.
As long as people don’t increase the number of calories they consume daily, the Food and Drug Administration confirmed a reduction in the risk of coronary heart disease when people replace foods high in saturated fat with the monounsaturated fat in olive oil.
That means a change as simple as sauteing food in two tablespoons of olive oil instead of butter may be healthier for your heart.
“”Since CHD is the No. 1 killer of both men and women in the United States, it is a public health priority to make sure that consumers have accurate and useful information on reducing their risk,”" Lester M. Crawford, acting FDA commissioner, said in a prepared statement.
“”It’s good news for consumers,”" said Bob Bauer, president of the North American Olive Oil Association, which sought the qualified health claim on Aug. 28, 2003. “”Olive oil is a healthy product to help them fight heart disease.”"
Recent research has underscored the heart benefits from so-called Mediterranean diets high in unsaturated fats from vegetable oil, nuts and such fish as salmon and tuna. Mortality rates dropped by more than 50 percent among elderly Europeans who stuck to such diets and led healthy lifestyles, according to research published in the Journal of the American Medical Association in September.
The North American Olive Oil Association included 88 publications to back its claim for the heart-healthy benefits of olive oil. The group wanted to make the claim for monounsaturated fats contained in just one tablespoon of olive oil per day.
Olive oil and certain food containing olive oil can now indicate that “”limited and not conclusive scientific evidence suggests that eating about two tablespoons (23 grams) of olive oil daily may reduce the risk of coronary heart disease due to the monounsaturated fat in olive oil,”" the FDA concluded.
“”I think FDA just took a more conservative view,”" Bauer said. Manufacturers waited for the FDA’s precise wording before revising labels. “”I expect, over time, most every container of olive oil will have this,”" he said.
Already, American restaurants and consumers drive $450 million in olive oil sales per year. Supermarket sales in 2003 accounted for 132 million pounds of olive oil, up by nearly one-third over the past six years. Bauer said he expects the label change to spur a larger uptick in sales.
According to the American Heart Association, coronary heart disease caused 502,189 deaths — or one in five deaths — in 2001, the most current statistic available. Another 13.2 million Americans that year survived the heart attacks, chest pains and other ailments caused by coronary heart disease.
Along with lowering cholesterol, cutting out cigarettes and exercising, the group says Americans can boost heart health by eating foods low in saturated fat, cholesterol and sodium. An American Heart Association spokeswoman declined comment on the FDA’s action until it reviews the health claim.
The FDA discounted most of the submitted studies because the methodology made it difficult to tease out the effect of the monounsaturated fats in olive oil. Of a dozen studies that survived the cut, four were the most persuasive.
Thirty-three healthy young American men ate diets high in saturated fats from butter or cocoa butter, olive oil’s monounsaturated fats or polyunsaturated fats from soybean oil. The soybean and olive oil groups significantly lowered total and bad LDL cholesterol.
In another trial involving 21 middle-aged Spanish women, those with diets in which olive oil replaced 8 percent of total daily calories from saturated fats lowered their total and bad cholesterol while significantly boosting good HDL cholesterol.
Forty-one young Spanish men lowered total and bad LDL cholesterol with an olive oil diet. Levels of good cholesterol did not drop in the olive oil group, as they did for youthful peers who replaced calories from saturated fats with carbohydrates.
And 22 healthy, middle-aged Spanish men with slightly elevated cholesterol counts were put on a four-week diet high in saturated fat. Those who switched to diets high in olive oil and those who replaced calories from saturated fats with carbohydrates lowered total and bad LDL cholesterol levels.
It’s the third time the FDA granted a qualified health claim for conventional food. In March, the agency said “”supportive but not conclusive research”" shows eating 1.5 ounces of walnuts per day may reduce coronary heart disease risk. In September, it issued a similar qualified claim for the heart-healthy benefits of omega-3 fatty acids.
The FDA press release: http://www.fda.gov/bbs/topics/news/2004/NEW01129.html
PSA Test
PSA Test a Thing of the Past? MONDAY, May 10 (HealthDayNews) — The PSA test, long the gold standard for deciding who should have a biopsy for prostate cancer, may have outlived its usefulness for the most part.
Stanford University researchers say PSA (prostate specific antigen) levels bear little relationship to the severity of a cancer these days. They presented their finding May 9 at the American Urology Association’s annual meeting in San Francisco.
“”We need to recognize that PSA is no longer a marker for prostate cancer,”" said study author Dr. Thomas A. Stamey, a professor of urology at Stanford University School of Medicine. “”We urgently need to find a new marker for prostate cancer, and that marker must be proportional to how much cancer you have.”"
“”We have been so thorough and effective in screening for prostate cancer over this 20-year period that PSA no longer has a relationship to prostate cancer,”" Stamey said. “”Because we all develop the cancer, we’re now removing prostates from men whose cancer is so small that they do not need the procedure. We’re finding all these little cancers that are never going to be a danger to the patient.”"
“”In smaller cancers, the PSA test is not relevant anymore,”" Stamey explained. “”You might as well biopsy a man because he has blue eyes.”"
PSA is a protein produced by the cells of the prostate gland. Because blood levels of the antigen tend to rise as the gland enlarges, it has been used for years as a test of whether a person needs a biopsy for cancer. The test, however, is not foolproof.
“”People’s perceptions [are] that if your PSA is a certain level, you’re very likely or you do have prostate cancer, and that is incorrect,”" said Dr. Mark Soloway, chairman of the department of urology at the University of Miami School of Medicine.
“”The PSA test is a very good test. It’s not a perfect test, especially in younger men,”" added Dr. Jay Brooks, chief of hematology/oncology at the Ochsner Clinic Foundation in New Orleans.
To see how the efficacy of the PSA test might have waned, researchers in Stamey’s lab reexamined every prostate that had been removed since 1983 (1,317 of them) and compared the size of the cancer with blood PSA levels. None of the cancers had been treated with chemotherapy, radiation, or hormones before surgery.
Each cancer was rated on eight or 10 different parameters thought to indicate how aggressive the cancer was, including the size of the tumor and its grade.
Stamey then divided the samples into four five-year periods to see what had happened to the qualities of the cancers over time.
“”What we showed was that in the first five years, the cancers were related to the level of serum PSA,”" Stamey said. “”Then in the next five years, they were still bad but not as bad as the first five years. Then in the third five-year period, they were better and better. And in the last five years ending Jan. 1 of this year, the cancers were so small they had no relationship to serum PSA.”"
Twenty years ago, 80 percent of cancers were detected by digital rectal examination; only 20 percent of cancers are now detected that way, Stamey explained.
Instead, PSA levels today are driven by benign enlargement of the prostate, a condition that does not usually require surgery.
The concept that the PSA test is not foolproof is not an entirely new one. “”The point is well taken that in microscopic disease, the volume of cancer is clearly overshadowed by the volume of noncancer, so that the cancer cannot be the cause of the elevated PSA,”" said Dr. John Phillips, physician-in-charge of urologic oncology at Beth Israel Medical Center in New York City.
The question now is what can replace it. “”People are trying to find other ways of finding cancer,”" Phillips added.
As a matter of fact, University of Pittsburgh researchers who presented at the same conference reported that additional testing for a protein called early prostate cancer antigen (EPCA) might mean prostate cancer could be detected as many as five years earlier than with just the PSA test.
“”We would like a perfect test that would only find biologically significant cancers,”" Soloway said. “”Today we can’t distinguish between those with indolent cancer and those whose cancers threaten their life. We need another way. That’s going to be a difficult task.”"
In the meantime, the American Urological Association issued a statement that, for the time being, the PSA test in combination with a digital rectal exam and a full medical history is the best way to determine when a biopsy might be necessary
Resistence to Antibiotics on Rise in US
By Serena Gordon HealthScoutNews Reporter FRIDAY, April 19 (HealthScoutNews) — In the wake of a new report that the strep throat germ is now showing significant antibiotic resistance in the United States, many people are wondering if they — or their children — are at risk. They just might be, unless all of us our dependence on antibiotics, says Philip Tierno, director of clinical microbiology at New York University Medical Center and Mt. Sinai Medical Center in New York City. “”Antibiotic resistance is more prevalent than you’d think,”" Tierno adds. There are two main reasons for it: Overprescription of antibiotics by doctors and the use of antibiotics in livestock, he says.
“”One hundred and fifty million prescriptions are written annually,”" Tierno says. “”Ninety million of those are for antibiotics, and 50 million of those are unnecessary.”" Many antibiotic prescriptions are written for sore throats, but only a small percentage of them are caused by Group A streptococci bacteria, which causes strep throat. The germ can also cause sinus, ear and skin infections. Left untreated, strep can progress into scarlet fever or the more serious rheumatic fever, with potentially fatal consequences. Young children are especially vulnerable to such complications. Strep throat is commonly treated with antibiotics, such as penicillin, or erythromycin for those who are allergic to penicillin. In yesterday’s New England Journal of Medicine report, researchers from Children’s Hospital of Pittsburgh studied a group of 100 area school children from kindergarten through eighth grade. They found that Group A streptococci was resistant to erythromycin in 48 percent of the throat cultures taken between October 2000 and May 2001. According to the researchers, this is the first time such a high level of resistance to erythromycin has been found in the United States. Similarly high levels of resistance have been reported in other countries, however, Tierno says. In Japan and Finland, he says, resistance to Group A strep has been reported at levels exceeding 50 percent. The good news, according to Tierno, is that in Japan the rate of resistance has fallen as health officials there decreased their use of erythromycin-based antibiotics. By not using these drugs, Tierno explains, the germs become vulnerable to them again. The Pittsburgh researchers followed the children for three years, and during the first two years, while they did find cases of strep, they found no signs of antibiotic resistance. It wasn’t until the third year that the antibiotic-resistant strain appeared. Tierno says this finding clearly points to overuse of antibiotics. “”What causes drug resistance is the inappropriate use of antibiotics by physicians,”" he says. But patients are partly to blame as well, he adds, because they push for inappropriate prescriptions when they’re ill. Dr. James Musser is chief of the Laboratory of Human Bacterial Pathogenesis at the National Institute of Allergy and Infectious Diseases in Hamilton, Mont. He says, “”From a national perspective, we need to be very concerned about increasing antibiotic resistance in any pathogen.”" And, he adds, we need a study that looks at a greater geographical area to assess how widespread the problem [uncovered in Pittsburgh] might be. In the meantime, he says, “”It’s important for patients to realize that not every upper-respiratory infection is of bacterial origin and to listen closely to the advice of the treating physician.”" That means patients shouldn’t badger their doctor for antibiotics unless they’re deemed necessary.
Skip Breakfast, Get Fat
Skip Breakfast, Get Fat
But more meals, if smaller, could make you thinner, study finds
FRIDAY, July 11 (HealthDayNews) — It’s a prime piece of conventional wisdom: Eat right before you go to bed and you’ll get fat.
But new research suggests that late eaters are no more likely to be overweight than anyone else. It’s what you consume the rest of the day — especially in the morning — that counts.
Americans who regularly skip breakfast are 4.5 times more likely to be fat, researchers found. But, in good news for the nibblers among us, those who eat four or more meals a day are actually on the thinner side.
“”We tend to eat because of external cues instead of internal cues — we eat until the plate’s clean. If the plate has a lot less food on it, perhaps you’ll be eating less,”" says Ruth Kava, director of nutrition with the American Council on Science and Health.
Researchers launched their study because experts don’t fully understand how eating habits — such as the timing and frequency of meals — are tied to obesity, says study co-author Yunsheng Ma, an assistant professor of epidemiology at the University of Massachusetts Medical School.
The researchers examined a national cholesterol study that took place from 1994 to 1998. A total of 499 people reported five times a year on what they ate over 24 hours.
The findings of the study appear in the current issue of the American Journal of Epidemiology.
Ma and his colleagues found people who ate more than three times a day were about half as likely to be fat as those who ate three or fewer times a day. Ma suspects the difference may have something to do with fewer spikes in blood sugar levels among the frequent eaters.
Insulin levels go up when blood sugar rises, contributing to hunger and the buildup of fat, Ma says. Similar factors may be at work among those who frequently eat breakfast or dinner away from home, he says. The study found they were 4.5 times more likely to be fat.
Someone who eats breakfast at home might settle for a small, convenient meal, Kava says. “”But if you go out, there’s all kinds of tempting things like bacon and eggs and hash browns. Maybe you tend to indulge a little bit more. You don’t have to do the work or clean up.”"
And what about the link between skipping breakfast and tipping the scales?
“”You have not broken the fast soon enough to only need a moderate amount of calories,”" says Gail Frank, a professor of nutrition at California State University at Long Beach and a spokeswoman for the American Dietetic Association. “”You are starving. How does the normal person respond? They eat, and they keep eating to compensate.”"
As for the study’s rebuttal of the time-honored belief in the fattening properties of late-night meals, Ma says more research is needed to confirm that finding.
But it makes sense, Frank says, and counteracts the “”myth”" about the hazards of midnight munching.
The body continues digesting through the night, she says, even when people are asleep and not active. “”The body doesn’t know when the lights go off,”" she says.
SOURCES: Yunsheng Ma, Ph.D., assistant professor, epidemiology, University of Massachusetts Medical School, Worcester; Ruth Kava, Ph.D, R.D. director, nutrition, American Council on Science and Health, New York City; Gail Frank, DrPH, R.D., professor, nutrition, California State University at Long Beach, and spokeswoman, American Dietetic Association; July 1, 2003, American Journal of Epidemiology
Scientists Learning More Why Aging Cells Fail to Repair Themselves
Why Aging Cells Lose Ability to Repair Themselves Study finds defect that could lead to new treatments for disease
FRIDAY, Sept. 5 (HealthWire) — A defect in the body’s self-defense mechanism against age-related genetic mutations has been identified by researchers at the University of Texas Medical Branch at Galveston.
The finding may help explain why the aging human body can’t defend itself against DNA damage in the mitochondria, the power plants that fuel the growth and activity of cells.
Finding ways to help aging cells repair their own damaged DNA could possibly lead to ways to prevent or treat cancer, Alzheimer’s disease, Parkinson’s disease and other health problems caused by genetic defects.
As cells age, they experience continuous genetic mutations, some of which are caused by the harmful byproducts of the oxygen we inhale. But the body’s repair mechanism is constantly at work fixing this DNA damage. However, this repair activity becomes less efficient as cells age.
In this study, the researchers analyzed why this DNA repair activity becomes less effective in the mitochondria as cells age. They found a biochemical “”roadblock”" that prevents much of the repair enzyme activity from reaching the site of the DNA damage in the mitochondria of aging cells.
In old cells, about half of the repair enzyme activity can’t reach the mitochondria DNA to repair it.
The study was published online this week in the Proceedings of the National Academy of Sciences.
Whole Grains Promote Healthy Weight
Bakers, Food makers and nutritionists are warning about the amazing popularity of the Atkins diet have a new tool in their fight against this food fad in a new study that reveals an inverse assocation between whole grains and weight gain.
It found that while women who ate a large amount of refined grain foods were more likely to be obese, those with the greatest whole grain consumption weighed less and are less likely to gain weight.
The study, published in November’s American Journal of Clinical Nutrition (vol 78, no 5, pp 920-927), investigated the relation between intake of dietary fibre and whole- or refined-grain products with weight gain over time.
They used a prospective cohort study on more than 74,000 US female nurses, aged 38-63 years in 1984 and free of known cardiovascular disease, cancer, and diabetes at baseline. Their dietary habits were assessed in 1984, 1986, 1990, and 1994 with validated food-frequency questionnaires.
Average weight, body mass index, long-term weight changes, and the odds ratio of developing obesity (BMI of 30) according to change in dietary intake were recorded.
The researchers from the Brigham and Women’s Hospital and Harvard Medical School found that women who consumed more whole grains consistently weighed less than women who consumed less whole grains.
Over 12 years, those with the greatest increase in intake of dietary fibre gained an average of 1.52 kg less than did those with the smallest increase in intake of dietary fibre independent of body weight at baseline and age.
Women in the highest quintile of dietary fibre intake had a 49 per cent lower risk of major weight gain than did women in the lowest quintile.
The team concludes that “”weight gain was inversely associated with the intake of high-fibre, whole-grain foods but positively related to the intake of refined-grain foods, which indicated the importance of distinguishing whole-grain products from refined-grain products to aid in weight control”".
Probiotics for Health
Probiotics for Health By S.K. Dash, Ph.D.
Many health-conscious consumers today want to know when they should take probiotics. They ask whether they should wait until they are sick. If so, they ask, which illnesses respond best to probiotics? Or should they take a preventive approach and take probiotics before they get sick? What about use of probiotics with antibiotics? Today, there is no doubt that taking probiotics is as essential as a multivitamin to your health. So my reply to such questions is that a daily supplement should always be taken to maintain healthy immune and digestive function — but the supplement amount should be increased during times of stress and illness. But let’s start at the beginning.
Probiotics — What Are They?
The concept of ingesting live microorganisms for the purpose of improving one’s intestinal health and general well being can be traced back well before the beginning of the Twentieth Century to earlier eras when most foods were nonrefrigerated and instead preserved with fermentation. But the current practice of using beneficial organisms to improve and sustain health is now referred to as probiotic supplementation. Although numerous types of bacteria (and yeasts) are currently being marketed as probiotic cultures throughout the world, the two most commonly used ones are Lactobacillus and Bifidobacterium.
Probiotics — A Health Essential?
Consumers rarely consider how essential healthy bacterial populations are to their health. But the fact is that a healthy ratio of beneficial to pathogenic bacteria residing within the gastrointestinal tract is essential to good health and influences not only digestive health but also immune function, detoxification, and women’s vaginal health. Unfortunately, great numbers of people today no longer have optimally balanced ratios of beneficial to pathogenic bacteria in their body, thus allowing the “”bad guys”" to gain the upper hand. This is very dangerous and one of the reasons that digestive illnesses, as well as other types of illnesses, are becoming so prevalent. Medically prescribed antibiotic use is certainly one of the most important causes of this change in our natural flora, with travel to foreign lands a close second. But beyond these detrimental impacts on our gastrointestinal health, we face many other daunting challenges to our bacterial balance. Unless one consumes organic dairy products, for example, one is almost certainly consuming traces of antibiotics and sulfa drugs, which have a disruptive effect on bowel ecology. Our highly processed food supply has also denied our bodies the opportunity to ingest beneficial bacteria as we once did through food fermentation (widely used before refrigeration). Our water also tends to be highly chlorinated which, although important from a public health perspective, has drawbacks for individual health when it comes to adversely impacting our body’s bacterial populations. When the body’s bacterial populations are upset, many kinds of illness can result. So for daily maintenance and in times of illness it just makes sense to use a quality probiotic formula.
Prevention and Treatment of Diarrhea and Constipation: Antibiotic-associated diarrhea can be attributed in part to imbalances in intestinal microflora. Bifidobacteria have been used to successfully treat intestinal disorders and in the prevention of rotaviral diarrhea in children and adults. In fact, taking a probiotic formula with antibiotics is now considered to be standard medicine in many countries. But antibiotics and probiotics must be taken a few hours apart. Constipation is a significant problem for many people, especially the elderly. Researchers have shown that enhancing Bifidobacteria in the large intestine of constipated elderly individuals provides a significant laxative effect.
Ulcer Therapy: If you’re taking antibiotics to treat your ulcer, you should be using probiotics along with your doctor’s prescribed antibiotics. That’s the message from researchers reporting in the February 2001 issue of Digestion. Frequently, nausea, bloating, diarrhea, taste disturbances and loss of appetite are side effects from use of antibiotics to eradicate Helicobacter pylori, the bacterium thought to be the causative agent in gastric ulcers. This latest study involving 120 ulcer patients shows that persons given both antibiotics and probiotics experienced markedly reduced incidence of bloating, diarrhea and taste disturbances compared to persons given only antibiotics, and most persons given the natural remedy experienced no side effects.
Enhanced Immune Function: Most of our immune cells are produced within the gastrointestinal tract and much of our protection against orally ingested pathogens (such as salmonella) is the result of a healthy gastrointestinal environment. There is perhaps no greater protection against such food-borne pathogens than the use of probiotics to sustain this healthy environment. Recent studies show that Lactobacilli and Bifidobacteria can stimulate both general immunity and also specific antibodies to certain pathogens.
Lactose Intolerance: Dairy foods are a very important part of a healthy diet, but many of us suffer from some symptoms of lactose intolerance. Studies have shown that strains of Lactobaccilli and Bifidobacteria reduce symptoms of lactose malabsorption.
Establishment of Healthy Flora: in Babies and Infants Premature infants generally take longer to establish a characteristic intestinal flora, which can render them more susceptible to certain intestinal infections. Various strains of Bifidobacterium administered to premature infants results in populations of beneficial bacteria becoming established more quickly in their intestines compared to a control group. You will also likely find that children susceptible to middle ear infections enjoy better health when they are given probiotics (DDS®-Junior Probiotic for Children).
Editor’s Note: Dr. S. K. Dash is among the world’s leading experts today in the field of probiotics. Dr. Dash is founder of America’s leading probiotic company UAS Labs.
See the full unabridged version of this article at www.freedompressonline.com.
References Armuzzi, A., et al. “”Effect of Lactobacillus GG supplementation on antibiotic-associated gastrointestinal side effects during Helicobacter pylori eradication therapy: a pilot study.”" Digestion, 2001;63:1