Supplementation with the coenzyme Q10 (CoQ10) may boost naturally occurring antioxidant enzymes and endothelial function in patients with coronary artery disease (CAD).
The randomized, double-blind, placebo controlled trial, published in the European Heart Journal, divided 38 CAD patients into two groups, with one receiving 100 mg/d of CoQ10 and the other a placebo for one month.
CAD reduces extracellular superoxide dismutase (ecSOD), a major antioxidant enzyme system of blood vessel walls. However, the CoQ10-supplemented group had more ecSOD at the end of the trail than the placebo group. The coenzyme also boosted endothelial function.
"The results of the present investigation indicate that the oral CoQ10 supplementation in CAD patients has beneficial effects, which can be ascribed either to the bioenergetic role of the quinone or to its antioxidant properties," the researchers wrote. "Moreover, recent data from our group demonstrated that the CoQ10 administration improves cardiac contractility in ischaemic heart disease patients, measured by low dobutamine stress echocardiography," they added.
Bonnie - while a small study, it adds to the ever-mounting evidence showing how beneficial CoQ10 is to cardiac function. However, one must always be cognizant that not all CoQ10 is created equal. There are wide variants in quality.
Tuesday, July 31, 2007
Monday, July 30, 2007
CDC launches youth sports concussion website
Parents, coaches, and athletes can benefit from the information on this website.
A resource like this is important because head injuries in youth sports are hardly discussed and preventative measures are rarely taken.
A resource like this is important because head injuries in youth sports are hardly discussed and preventative measures are rarely taken.
Here's a novel idea: no cure, no charge
Here's an interesting idea that is being tested in the UK. A drug company has agreed to charge the country’s National Health Service for its multiple myeloma drug Velcade (bortezomib) only if it cures the patient. It will refund the full cost of the drug to every patient who doesn't respond to the drug, provided it is prescribed according to the company’s specifications. British Medical Journal, 2007; 335: 122-3
Sunshine 'protective' against MS
People who spend more time in the sun as children subsequently have a lower risk of developing multiple sclerosis (MS), a US study shows. The University of Southern California team suggest UV rays offer protection by altering the cell immune responses or by boosting vitamin D levels. An earlier study found women who took vitamin D supplements were 40% less likely to develop MS. The latest research is published in the journal Neurology.
For the study, researchers surveyed 79 pairs of identical twins who had the same genetic risk of MS. In each pair, one of the twins had MS. The researchers found the twin with MS spent less time in the sun as a child than the twin who did not have MS. Depending on the activity, the twin who spent more hours outdoors had up to a 57% reduced risk of developing MS.
Steve - yet another reason why those living in Northern latitudes, or anyone who does not get adequate sun exposure, should supplement with vitamin D. Of course, Cod Liver Oil is our preferred source.
For the study, researchers surveyed 79 pairs of identical twins who had the same genetic risk of MS. In each pair, one of the twins had MS. The researchers found the twin with MS spent less time in the sun as a child than the twin who did not have MS. Depending on the activity, the twin who spent more hours outdoors had up to a 57% reduced risk of developing MS.
Steve - yet another reason why those living in Northern latitudes, or anyone who does not get adequate sun exposure, should supplement with vitamin D. Of course, Cod Liver Oil is our preferred source.
Raw foodists show B12 deficiencies in studies.
No exact definition exists, but raw food diets are often described as "uncooked vegan diets" -- which exclude all animal products and byproducts -- or more loosely as "uncooked vegetable diets" or "living foods" diets. Adherents consume from half to virtually all of their foods raw. Aside from fruits and vegetables, the diets include raw nuts and seeds and are rounded out with sprouted grains and beans.
Those who aim to consume "living foods" do their best to eat foods as quickly as possible after harvest. Devotees say that beneficial components in plants -- variously referred to as enzymes, energy or even a life force -- are destroyed when foods are heated above a temperature of about 118 degrees.
The number of raw foodists in the U.S. is unknown, and very little research exists documenting their eating habits. They cited health as the primary driver in adopting the diet as well as a number of perceived advantages, including disease prevention, faster healing, weight control, better digestion, more energy and a greater connection with nature.
Research has yet to prove whether raw food can provide all of these benefits, but the diets have some potential shortcomings.
A raw vegan food plan may lack adequate protein and calcium and is likely to be deficient in vitamin B12. A compound found naturally only in animal foods, vitamin B12 protects nerve fibers and genetic material. In a recent study of 201 raw foodists in the Netherlands, published in the Journal of Nutrition, 38% were vitamin B12 deficient, and more than half had elevated blood levels of homocysteine, an amino acid that requires vitamin B12 for processing and that, when elevated, increases heart disease risk.
A diet rich in raw plant matter is bulky, filling and low in calories, so it is not surprising that the adoption of a living foods diet is associated with a substantial loss of weight. In one of the largest studies of long-term raw foodists in Germany, published in the Annals of Nutrition & Metabolism in 1999, 25% of women and nearly 15% of men were underweight. Among women of childbearing age, 30% had disruptions or cessation of their menstrual cycles -- likely related to loss of weight and body fat.
It should be noted that the plant enzymes that raw foodists attempt to preserve are no match for the highly acidic environment of the stomach. There, they're rendered inactive before digestion is complete. And some phytonutrients, such as the brightly colored carotenoids found in tomatoes, spinach and carrots, are not as readily absorbed from raw foods as they are from cooked foods. Similarly, the magnesium, calcium, iron and zinc naturally present in whole grains are released more thoroughly during cooking.
Anthropologists Richard Wrangham and Nancy Lou Conklin-Brittain of Harvard University say humans were meant to consume cooked foods. Heating foods renders them more digestible -- allowing better absorption of much-needed calories.
They point out that humans have cooked foods for more than 250,000 years, a time period long enough to produce biological adaptations -- smaller teeth, longer small intestines and smaller colons than our ancestors -- in response to eating a cooked-food diet.
Courtesy of LA Times
Bonnie - it is refreshing to see someone besides myself bring this information to light. I have said for a long time that humans, especially with certain genetic variations, do not thrive on raw/vegan diets for the reasons mentioned above. I have seen clients who have followed these diets, had major downturns in their health, and took several years to build it back. Going back to my core philosophy, balance is key. Make sure your food is real, minimally processed, and preferably organic, creates the best of both worlds!
Those who aim to consume "living foods" do their best to eat foods as quickly as possible after harvest. Devotees say that beneficial components in plants -- variously referred to as enzymes, energy or even a life force -- are destroyed when foods are heated above a temperature of about 118 degrees.
The number of raw foodists in the U.S. is unknown, and very little research exists documenting their eating habits. They cited health as the primary driver in adopting the diet as well as a number of perceived advantages, including disease prevention, faster healing, weight control, better digestion, more energy and a greater connection with nature.
Research has yet to prove whether raw food can provide all of these benefits, but the diets have some potential shortcomings.
A raw vegan food plan may lack adequate protein and calcium and is likely to be deficient in vitamin B12. A compound found naturally only in animal foods, vitamin B12 protects nerve fibers and genetic material. In a recent study of 201 raw foodists in the Netherlands, published in the Journal of Nutrition, 38% were vitamin B12 deficient, and more than half had elevated blood levels of homocysteine, an amino acid that requires vitamin B12 for processing and that, when elevated, increases heart disease risk.
A diet rich in raw plant matter is bulky, filling and low in calories, so it is not surprising that the adoption of a living foods diet is associated with a substantial loss of weight. In one of the largest studies of long-term raw foodists in Germany, published in the Annals of Nutrition & Metabolism in 1999, 25% of women and nearly 15% of men were underweight. Among women of childbearing age, 30% had disruptions or cessation of their menstrual cycles -- likely related to loss of weight and body fat.
It should be noted that the plant enzymes that raw foodists attempt to preserve are no match for the highly acidic environment of the stomach. There, they're rendered inactive before digestion is complete. And some phytonutrients, such as the brightly colored carotenoids found in tomatoes, spinach and carrots, are not as readily absorbed from raw foods as they are from cooked foods. Similarly, the magnesium, calcium, iron and zinc naturally present in whole grains are released more thoroughly during cooking.
Anthropologists Richard Wrangham and Nancy Lou Conklin-Brittain of Harvard University say humans were meant to consume cooked foods. Heating foods renders them more digestible -- allowing better absorption of much-needed calories.
They point out that humans have cooked foods for more than 250,000 years, a time period long enough to produce biological adaptations -- smaller teeth, longer small intestines and smaller colons than our ancestors -- in response to eating a cooked-food diet.
Courtesy of LA Times
Bonnie - it is refreshing to see someone besides myself bring this information to light. I have said for a long time that humans, especially with certain genetic variations, do not thrive on raw/vegan diets for the reasons mentioned above. I have seen clients who have followed these diets, had major downturns in their health, and took several years to build it back. Going back to my core philosophy, balance is key. Make sure your food is real, minimally processed, and preferably organic, creates the best of both worlds!
Friday, July 27, 2007
Are Statins a problem for the brain?
Cognitive problems do not appear as side effects in any of the Physician's Desk Reference's Statin drug entries.
However, there have been hundreds of cases of statin-induced memory loss reported to MedWatch, the FDA's system for filing adverse drug events.
Dr. Beatrice A. Golomb, a researcher at University of California at San Diego, is leading a study funded by the National Institutes of Health looking at the effects of statins on the central nervous system. The 1,000-patient trial is studying patients receiving Merck's Zocor, Bristol-Myers Squibb's (BMY ) Pravachol, Golomb says she has been in touch with many patients and families outside the study (over 4,000) reporting problems with statins ranging from memory lapses to changes in personality. New data is to be published shortly. Here is what she has to say on the study's website:
"Memory, Thinking and Concentration. Some people report changes in memory, attention, or concentration on statins. They may have trouble finding the right word; may forget tasks they started to do; and may have trouble following conversations. Some people describe "holes in their memory." Some people worry that they are developing Alzheimer's. Of course, since people on statin drugs are often older, and may be experiencing age-related loss of memory, it makes it difficult to know whether the drugs are responsible. Many people report improvement in memory and thinking when they stop the drug; or improvement if they go on a lower dose."
Bonnie - I anticipate we will be hearing MUCH more about this in the near future. In the meantime, if you are taking a statin, it is mandatory that you take CoQ10. If you have any symptoms commonly associated with the drug, you need to take high does of CoQ10.
However, there have been hundreds of cases of statin-induced memory loss reported to MedWatch, the FDA's system for filing adverse drug events.
Dr. Beatrice A. Golomb, a researcher at University of California at San Diego, is leading a study funded by the National Institutes of Health looking at the effects of statins on the central nervous system. The 1,000-patient trial is studying patients receiving Merck's Zocor, Bristol-Myers Squibb's (BMY ) Pravachol, Golomb says she has been in touch with many patients and families outside the study (over 4,000) reporting problems with statins ranging from memory lapses to changes in personality. New data is to be published shortly. Here is what she has to say on the study's website:
"Memory, Thinking and Concentration. Some people report changes in memory, attention, or concentration on statins. They may have trouble finding the right word; may forget tasks they started to do; and may have trouble following conversations. Some people describe "holes in their memory." Some people worry that they are developing Alzheimer's. Of course, since people on statin drugs are often older, and may be experiencing age-related loss of memory, it makes it difficult to know whether the drugs are responsible. Many people report improvement in memory and thinking when they stop the drug; or improvement if they go on a lower dose."
Bonnie - I anticipate we will be hearing MUCH more about this in the near future. In the meantime, if you are taking a statin, it is mandatory that you take CoQ10. If you have any symptoms commonly associated with the drug, you need to take high does of CoQ10.
Antioxidants linked to better bone health for osteoarthritis
Increased intake of fruit and the antioxidants they contain, like vitamins C and E, may improve bone health and may reduce the risk of osteoarthritis.
"Our study suggests a beneficial effect of vitamin C intake on the reduction in bone size and the number of bone marrow lesions, both which are important in the pathogenesis of knee osteoarthritis," wrote lead author Yuanyuan Wang from Monash University.
The new study, published in the Arthritis Research & Therapy, recruited 293 healthy adults (average age 58) without knee pain or injury, and asked them to complete a 121-item food frequency questionnaire (FFQ) to assess antioxidant intake.
Ten years after the start of the study the researchers measured cartilage volume, bone area, cartilage defects and bone marrow lesions using magnetic resonance imaging (MRI).
Increased intake of vitamin C was associated with a 50 per cent reduced risk of bone marrow lesions, and a smaller bone area. Fruit intake was also linked to a smaller tibial plateau bone area and a 28 per cent reduction in the risk of bone marrow lesions.
Increased intake of the carotenoids lutein and zeaxanthin was associated with a 29 per cent reduction in the risk of cartilage defects, while beta-cryptoxanthin intake was linked to smaller tibial plateau bone area.
Indeed, Wang and co-workers suggested that since vitamin C is a cofactor in the hydroxylation of lysine and proline, it could be considered a required nutrient in the cross-linking of collagen fibrils in bone.
Steve - this was a well-structured study that studied healthy subjects, not sick ones. Cross-sectional studies from food frequency questionnaires always need to be interpreted with caution. However, these researchers were looking only for antioxidants' effect on bones, nothing else. Other studies structured similarly begin with a different purpose and change directions to suit their discoveries.
"Our study suggests a beneficial effect of vitamin C intake on the reduction in bone size and the number of bone marrow lesions, both which are important in the pathogenesis of knee osteoarthritis," wrote lead author Yuanyuan Wang from Monash University.
The new study, published in the Arthritis Research & Therapy, recruited 293 healthy adults (average age 58) without knee pain or injury, and asked them to complete a 121-item food frequency questionnaire (FFQ) to assess antioxidant intake.
Ten years after the start of the study the researchers measured cartilage volume, bone area, cartilage defects and bone marrow lesions using magnetic resonance imaging (MRI).
Increased intake of vitamin C was associated with a 50 per cent reduced risk of bone marrow lesions, and a smaller bone area. Fruit intake was also linked to a smaller tibial plateau bone area and a 28 per cent reduction in the risk of bone marrow lesions.
Increased intake of the carotenoids lutein and zeaxanthin was associated with a 29 per cent reduction in the risk of cartilage defects, while beta-cryptoxanthin intake was linked to smaller tibial plateau bone area.
Indeed, Wang and co-workers suggested that since vitamin C is a cofactor in the hydroxylation of lysine and proline, it could be considered a required nutrient in the cross-linking of collagen fibrils in bone.
Steve - this was a well-structured study that studied healthy subjects, not sick ones. Cross-sectional studies from food frequency questionnaires always need to be interpreted with caution. However, these researchers were looking only for antioxidants' effect on bones, nothing else. Other studies structured similarly begin with a different purpose and change directions to suit their discoveries.
Aquafina labels to spell out source - tap water
PepsiCo Inc. will spell out that its Aquafina bottled water is made with tap water, a concession to the growing environmental and political opposition to the bottled water industry. According to Corporate Accountability International, a U.S. watchdog group, the world's No. 2 beverage company will include the words "Public Water Source" on Aquafina labels.
Pepsi's Aquafina and Coca-Cola Co's Dasani are both made from purified water sourced from public reservoirs, as opposed to Danone's Evian or Nestle's Poland Spring, so-called "spring waters," shipped from specific locations the companies say have notably clean water.
Steve - while we have know this for a while, much of the public does not. For those thinking they were getting better quality can now save a lot of money on water by simply buying a home filter.
Pepsi's Aquafina and Coca-Cola Co's Dasani are both made from purified water sourced from public reservoirs, as opposed to Danone's Evian or Nestle's Poland Spring, so-called "spring waters," shipped from specific locations the companies say have notably clean water.
Steve - while we have know this for a while, much of the public does not. For those thinking they were getting better quality can now save a lot of money on water by simply buying a home filter.
Thursday, July 26, 2007
Cases of Jaw Bone Death Caused by Fosamax Underreported
According to the American Association of Oral and Maxillofacial Surgeons (the surgical sector of dentistry), there may be "serious underreporting" of Bisphosphonate-Related Osteonecrosis of the Jaw (BRONJ) from Merck, the manufacturer of Fosamax.
About 10 million men and women are prescribed Fosamax with top annual sales of $3 billion. A class action lawsuit filed in April, 2006 claimed that Merck knew about the risk and hid it from the public.
Fosamax is supposed to help increase bone density and it is mostly prescribed to menopausal women suffering from osteoporosis. But in the jawbone, this drug does the reverse and actually destroys bone.
The American Association of Oral and Maxillofacial Surgeons (AAMOS) considers patients to be at risk of BRONJ if they have used a bisphosphanate (bis FOS fo nayt) such as Fosamax, if they have bone death (a condition that results from poor blood supply to an area and in this case, the jaw) and there has been no history of radiation therapy to the jaw.
In 2003, oral surgeons recognized and reported cases of jaw bone death in patients treated with IV bisphosphonates. Since these reports, several cases have been reported. Novartis, another manufacturer of the IV bisphosphonates, notified healthcare professionals of additions to the labelling of these products, including a risk of developing osteonecrosis of the jaws. In 2005, a broader drug warning of this serious side effect was issued for all bisphosphonates, including the oral preparations. Fosamax is included in this group of medicines.
Although jaw bone death is uncommon, it is a terrifying side effect and difficult to treat. Many patients taking Fosmax have no idea that problems with their jaw could be linked to this drug.
About 10 million men and women are prescribed Fosamax with top annual sales of $3 billion. A class action lawsuit filed in April, 2006 claimed that Merck knew about the risk and hid it from the public.
Fosamax is supposed to help increase bone density and it is mostly prescribed to menopausal women suffering from osteoporosis. But in the jawbone, this drug does the reverse and actually destroys bone.
The American Association of Oral and Maxillofacial Surgeons (AAMOS) considers patients to be at risk of BRONJ if they have used a bisphosphanate (bis FOS fo nayt) such as Fosamax, if they have bone death (a condition that results from poor blood supply to an area and in this case, the jaw) and there has been no history of radiation therapy to the jaw.
In 2003, oral surgeons recognized and reported cases of jaw bone death in patients treated with IV bisphosphonates. Since these reports, several cases have been reported. Novartis, another manufacturer of the IV bisphosphonates, notified healthcare professionals of additions to the labelling of these products, including a risk of developing osteonecrosis of the jaws. In 2005, a broader drug warning of this serious side effect was issued for all bisphosphonates, including the oral preparations. Fosamax is included in this group of medicines.
Although jaw bone death is uncommon, it is a terrifying side effect and difficult to treat. Many patients taking Fosmax have no idea that problems with their jaw could be linked to this drug.
Epigenetics' Providing a New View of Diet and Cancer
A new study concludes that one of the ways diet may help prevent or treat cancer is through its impact on gene expression – influencing which genes are turned "on" or "off." This "epigenetic" view of cancer is quite new, researchers say in the report, and may help explain not only how some cancers form and progress, but also provide new approaches to their treatment and prevention, either through drugs or diet.
The findings are being published by researchers from the Linus Pauling Institute at Oregon State University, in Seminars in Cancer Biology, a professional journal. “The traditional view of cancer is that genetic damage and DNA mutations occur, in ways that can turn off key genes and our natural defense mechanisms against cancer,” said Rod Dashwood, a professor of environmental and molecular toxicology and head of LPI’s Cancer Chemoprotection Program. “That clearly is one cause of cancer. But we’re finding out that epigenetic mechanisms can also produce this same effect within cells containing normal, non-mutated DNA.”
In this view of cancer, genetic damage to a cell is less relevant than other forces – which can be the result of toxins, stresses or diet – that have the power to change gene expression in cells that are otherwise undamaged. It has been known for some time that broccoli, for instance, contains anti-carcinogens and can help protect against cancer. In several recent studies, OSU researchers are finding out one reason why. They have been able to trace – first in the cell, then in mouse experiments and finally in human tests – the effects that sulforaphane, one of the key compounds in broccoli and other cruciferous vegetables, has on gene expression. In particular, they showed that sulforaphane may inhibit the activity of histone deacetylases, or HDACs, in human colon and prostate cancer lines. HDACs are a family of enzymes that, among other things, affect access to DNA and play a role in whether certain genes are expressed or not, such as tumor suppressor genes. "Our experiments suggest that HDAC inhibitors can turn on these silenced genes, restore normal cellular function and suppress tumor growth,” says researchers.
They first demonstrated this effect in human colon cancer cells treated with sulforaphane, and then LPI collaborator Emily Ho found the same HDAC inhibition in prostate cancer cells. In studies done with mouse models, tumors were suppressed 50 percent by a diet containing sulforaphane. And then in human experiments, the OSU researchers were able to show a dramatic level of HDAC inhibition immediately following a single serving of broccoli sprouts, rich in sulforaphane. Some cancer drugs have already been developed that take advantage of this HDAC inhibition process, and OSU researchers believe that options are available for cancer prevention or even therapy with certain diets or supplements. Appropriate dietary programs might also serve as a synergistic complement to conventional treatments for cancer.
Other dietary HDAC inhibitors studied by researchers include garlic organosulfur compounds and butyrate – a compound produced in the intestine when dietary fiber is fermented, and providing one possible explanation for why higher intake of dietary fiber might help prevent cancer.
“The health implications of epigenetics are really enormous. The root of many disease processes is aberrant gene or protein expression. To the extent we can learn new ways to affect or change gene expression in desirable ways, through diet or drugs, we may be able to better address not just cancer but many other chronic diseases or health problems as well.” That could include heart disease, stroke, neurodegeneration, Huntington’s disease, epilepsy, bipolar disorder, and aging, the researchers speculated in their report. At least in theory, a single dietary component – whether it’s sulforaphane in broccoli or resveratrol in red wine – might affect a number of disease issues, scientists say.
This field of research is sufficiently new that the first-ever summer conference on HDACs was just held last month. Another such meeting is planned in September, 2007, at the National Institute of Health, with Dashwood as an invited speaker. Studies by Dashwood and Ho are currently supported by the National Cancer Institute, the National Institute of Environmental Health Sciences and the Oregon Agricultural Experiment Station.
Bonnie - does this not sound familiar? We have been talking Epigenetics at Nutritional Concepts since last year. In fact, we recommend dietary and supplemental substances to harmonize our epigentic pathways (i.e. kinases) whenever needed. It is very exciting that the research is beginning to mount!
State of the Nutritionist Speech
Epigenetics Part I: Preventing Chronic Disease.
Epigenetics Part II: First Priority in Preventing Chronic Disease
The findings are being published by researchers from the Linus Pauling Institute at Oregon State University, in Seminars in Cancer Biology, a professional journal. “The traditional view of cancer is that genetic damage and DNA mutations occur, in ways that can turn off key genes and our natural defense mechanisms against cancer,” said Rod Dashwood, a professor of environmental and molecular toxicology and head of LPI’s Cancer Chemoprotection Program. “That clearly is one cause of cancer. But we’re finding out that epigenetic mechanisms can also produce this same effect within cells containing normal, non-mutated DNA.”
In this view of cancer, genetic damage to a cell is less relevant than other forces – which can be the result of toxins, stresses or diet – that have the power to change gene expression in cells that are otherwise undamaged. It has been known for some time that broccoli, for instance, contains anti-carcinogens and can help protect against cancer. In several recent studies, OSU researchers are finding out one reason why. They have been able to trace – first in the cell, then in mouse experiments and finally in human tests – the effects that sulforaphane, one of the key compounds in broccoli and other cruciferous vegetables, has on gene expression. In particular, they showed that sulforaphane may inhibit the activity of histone deacetylases, or HDACs, in human colon and prostate cancer lines. HDACs are a family of enzymes that, among other things, affect access to DNA and play a role in whether certain genes are expressed or not, such as tumor suppressor genes. "Our experiments suggest that HDAC inhibitors can turn on these silenced genes, restore normal cellular function and suppress tumor growth,” says researchers.
They first demonstrated this effect in human colon cancer cells treated with sulforaphane, and then LPI collaborator Emily Ho found the same HDAC inhibition in prostate cancer cells. In studies done with mouse models, tumors were suppressed 50 percent by a diet containing sulforaphane. And then in human experiments, the OSU researchers were able to show a dramatic level of HDAC inhibition immediately following a single serving of broccoli sprouts, rich in sulforaphane. Some cancer drugs have already been developed that take advantage of this HDAC inhibition process, and OSU researchers believe that options are available for cancer prevention or even therapy with certain diets or supplements. Appropriate dietary programs might also serve as a synergistic complement to conventional treatments for cancer.
Other dietary HDAC inhibitors studied by researchers include garlic organosulfur compounds and butyrate – a compound produced in the intestine when dietary fiber is fermented, and providing one possible explanation for why higher intake of dietary fiber might help prevent cancer.
“The health implications of epigenetics are really enormous. The root of many disease processes is aberrant gene or protein expression. To the extent we can learn new ways to affect or change gene expression in desirable ways, through diet or drugs, we may be able to better address not just cancer but many other chronic diseases or health problems as well.” That could include heart disease, stroke, neurodegeneration, Huntington’s disease, epilepsy, bipolar disorder, and aging, the researchers speculated in their report. At least in theory, a single dietary component – whether it’s sulforaphane in broccoli or resveratrol in red wine – might affect a number of disease issues, scientists say.
This field of research is sufficiently new that the first-ever summer conference on HDACs was just held last month. Another such meeting is planned in September, 2007, at the National Institute of Health, with Dashwood as an invited speaker. Studies by Dashwood and Ho are currently supported by the National Cancer Institute, the National Institute of Environmental Health Sciences and the Oregon Agricultural Experiment Station.
Bonnie - does this not sound familiar? We have been talking Epigenetics at Nutritional Concepts since last year. In fact, we recommend dietary and supplemental substances to harmonize our epigentic pathways (i.e. kinases) whenever needed. It is very exciting that the research is beginning to mount!
State of the Nutritionist Speech
Epigenetics Part I: Preventing Chronic Disease.
Epigenetics Part II: First Priority in Preventing Chronic Disease
Wednesday, July 25, 2007
NOHA News reports on Proton Pump Inhibitors
According to a column written by Dr. Mayer Eisenstein in the Nutrition for Optimal Health Association (NOHA) Summer Newsletter, people over age 50 who take proton pump inhibitors (PPIs) for more than one year have a 44% increased risk of breaking a hip. PPIs inhibit the body from producing stomach acid. However, some stomach acid is needed to absorb calcium, which of course, is needed for healthy bones.
Bonnie - it is nice to see another health professional acknowledge this.
Bonnie - it is nice to see another health professional acknowledge this.
Soy isoflavones may halve prostate cancer risk
Increased intake of soy isoflavones may cut the risk of prostate cancer by 58 per cent, suggests a new study from Japan.
The research, published in the Journal of Nutrition, adds to an earlier study that claimed to be the first prospective study to report an inverse association between isoflavone and prostate cancer in Japanese men (Cancer Epidemiology Biomarkers & Prevention, Vol. 16, pp. 538-545).
The new case-control study recruited 200 Japanese men with different stages of prostate cancer - one case of Stage 1, 131 cases of Stage 2, 44 cases of Stage 3, and 24 cases of Stage 4 - and compared their dietary intakes with 200 healthy male controls.
The intake of 12 food items was measured: tofu (soybean curd), natto (fermented soybeans), miso soup (soybean paste soup), bean curd refuse, fried bean curd, fried bean curd with vegetables, soy flour, dried bean curd, soybean milk, soy sauce, green soybeans, and bean sprouts.
The researchers report that an increased intake of the soy isoflavones genistein and daidzein and their aglycones was significantly associated with a decreased risk of prostate cancer. The highest average isoflavone intake was associated with a 58 per cent reduction in risk compared with the lowest average isoflavone intake.
The researchers indicated that the results may not be generalized to other populations since the traditional Japanese is a rich source of dietary isoflavones.
"Serum phytoestrogen concentrations are higher among Japanese men and women than among those in Western countries," they said.
The earlier study linking isoflavones to potential protection from prostate cancer stated that the benefits could be due to the weak oestrogenic activity of soy isoflavones, which may act to reduce testosterone levels and inhibit 5 alpha-reductase - an enzyme involved in the metabolism of testosterone.
Bonnie - this is not a surprise. Fermented soy foods have shown to be a prostate cancer preventive in several research studies. While I do not suggest taking high dose isoflavone supplements, eating fermented soy products, preferably organic, a few times weekly, is a good idea for men. Tofu, tempeh, natto, miso soup (MSG-free), and edamame are the most available for consumption in the US. Soy milk, soy protein, and are not recommended.
The research, published in the Journal of Nutrition, adds to an earlier study that claimed to be the first prospective study to report an inverse association between isoflavone and prostate cancer in Japanese men (Cancer Epidemiology Biomarkers & Prevention, Vol. 16, pp. 538-545).
The new case-control study recruited 200 Japanese men with different stages of prostate cancer - one case of Stage 1, 131 cases of Stage 2, 44 cases of Stage 3, and 24 cases of Stage 4 - and compared their dietary intakes with 200 healthy male controls.
The intake of 12 food items was measured: tofu (soybean curd), natto (fermented soybeans), miso soup (soybean paste soup), bean curd refuse, fried bean curd, fried bean curd with vegetables, soy flour, dried bean curd, soybean milk, soy sauce, green soybeans, and bean sprouts.
The researchers report that an increased intake of the soy isoflavones genistein and daidzein and their aglycones was significantly associated with a decreased risk of prostate cancer. The highest average isoflavone intake was associated with a 58 per cent reduction in risk compared with the lowest average isoflavone intake.
The researchers indicated that the results may not be generalized to other populations since the traditional Japanese is a rich source of dietary isoflavones.
"Serum phytoestrogen concentrations are higher among Japanese men and women than among those in Western countries," they said.
The earlier study linking isoflavones to potential protection from prostate cancer stated that the benefits could be due to the weak oestrogenic activity of soy isoflavones, which may act to reduce testosterone levels and inhibit 5 alpha-reductase - an enzyme involved in the metabolism of testosterone.
Bonnie - this is not a surprise. Fermented soy foods have shown to be a prostate cancer preventive in several research studies. While I do not suggest taking high dose isoflavone supplements, eating fermented soy products, preferably organic, a few times weekly, is a good idea for men. Tofu, tempeh, natto, miso soup (MSG-free), and edamame are the most available for consumption in the US. Soy milk, soy protein, and are not recommended.
Low vitamin D levels linked to higher blood pressure
People with low blood levels of vitamin D may be at an increased risk of higher blood pressure.
"This finding may have public health significance, as vitamin D levels can easily, and cheaply, be increased by a modest increase in sun exposure or vitamin D supplementation," wrote lead author Robert Scragg in the American Journal of Hypertension.
The researchers used data from Third US National Health and Nutrition Examination Survey (NHANES III). The analysis was confined to 12,644 people (aged 20 or over, 6547 women) and those on hypertensive medication were excluded.
Vitamin D status was measured using blood levels of 25- hydroxyvitamin D (25(OH)D). Non-Hispanic whites had the highest blood levels, followed by Mexican Americans, while non-Hispanic blacks had the lowest vitamin D levels.
When the subjects were split up into five groups depending on blood levels, the researchers calculated that people with the highest average vitamin D levels had better blood pressure than people with the lowest vitamin D levels.
After adjusting the results to account for Body Mass Index, the associations remained statistically significant for systolic blood pressure.
"This finding may have public health significance, as vitamin D levels can easily, and cheaply, be increased by a modest increase in sun exposure or vitamin D supplementation," wrote lead author Robert Scragg in the American Journal of Hypertension.
The researchers used data from Third US National Health and Nutrition Examination Survey (NHANES III). The analysis was confined to 12,644 people (aged 20 or over, 6547 women) and those on hypertensive medication were excluded.
Vitamin D status was measured using blood levels of 25- hydroxyvitamin D (25(OH)D). Non-Hispanic whites had the highest blood levels, followed by Mexican Americans, while non-Hispanic blacks had the lowest vitamin D levels.
When the subjects were split up into five groups depending on blood levels, the researchers calculated that people with the highest average vitamin D levels had better blood pressure than people with the lowest vitamin D levels.
After adjusting the results to account for Body Mass Index, the associations remained statistically significant for systolic blood pressure.
Tuesday, July 24, 2007
Diet sodas linked with health risks
Sodas -- even diet ones -- may be linked with increased risk factors for heart disease and diabetes. U.S. researchers found adults who drink one or more sodas a day had about a 50 percent higher risk of metabolic syndrome -- a cluster of risk factors such as excessive fat around the waist, low levels of "good" cholesterol, high blood pressure and other symptoms.
The study that appears in the journal Circulation included about 6,000 middle-aged men and women who were observed over four years. Those who drank one or more soft drinks a day had a 31 percent greater risk of becoming obese. They had a 30 percent increased risk of developing increased waist circumference. They also had a 25 percent increased risk of developing high blood triglycerides as well as high blood sugar, and a 32 percent higher risk of having low high-density lipoprotein or "good" cholesterol levels.
The researchers then analyzed a smaller sample of participants on whom data on regular and diet soft drink consumption was available. Those who drank one or more diet or regular sodas per day had a 50 to 60 percent increased risk for developing metabolic syndrome.
Researchers postulate that people who drink soda, whether diet or sugar-sweetened, tend to have similar dietary patterns: eat more calories, consume more saturated fat and trans fat, eat less fiber, exercise less and be more sedentary. The researchers adjusted for those factors and still observed a significant link between soft drink consumption and the risk of developing metabolic syndrome.
Theories discussed about how diet sodas could increase a person's metabolic risk. "One possibility is that diet soda is sweet. Maybe drinking something sweet conditions you in such a way that you develop a preference for sweet things," they said. "Also, diet soda is a liquid. When you take liquids at a meal, they don't satiate you as much (as solids)," they said. The caramel coloring of some sodas also may play a role. He said caramel coloring in animal experiments was associated with tissue inflammation.
The American Heart Association, which publishes Circulation, said people should understand that the study did not demonstrate that diet sodas cause heart disease.
Bonnie - while we must keep in mind that this was an observational study, it was well-structured, simple, focused only on sodas, and followed subjects participating in the prestigious Framingham Heart study.
Did anyone notice the 800 pound gorilla in the room that was ignored? Artificial Sweeteners. The toxicity generated by these substances create an chronic inflammatory state that is as much to blame for the aforementioned health issues as anything the researchers alluded to.
The study that appears in the journal Circulation included about 6,000 middle-aged men and women who were observed over four years. Those who drank one or more soft drinks a day had a 31 percent greater risk of becoming obese. They had a 30 percent increased risk of developing increased waist circumference. They also had a 25 percent increased risk of developing high blood triglycerides as well as high blood sugar, and a 32 percent higher risk of having low high-density lipoprotein or "good" cholesterol levels.
The researchers then analyzed a smaller sample of participants on whom data on regular and diet soft drink consumption was available. Those who drank one or more diet or regular sodas per day had a 50 to 60 percent increased risk for developing metabolic syndrome.
Researchers postulate that people who drink soda, whether diet or sugar-sweetened, tend to have similar dietary patterns: eat more calories, consume more saturated fat and trans fat, eat less fiber, exercise less and be more sedentary. The researchers adjusted for those factors and still observed a significant link between soft drink consumption and the risk of developing metabolic syndrome.
Theories discussed about how diet sodas could increase a person's metabolic risk. "One possibility is that diet soda is sweet. Maybe drinking something sweet conditions you in such a way that you develop a preference for sweet things," they said. "Also, diet soda is a liquid. When you take liquids at a meal, they don't satiate you as much (as solids)," they said. The caramel coloring of some sodas also may play a role. He said caramel coloring in animal experiments was associated with tissue inflammation.
The American Heart Association, which publishes Circulation, said people should understand that the study did not demonstrate that diet sodas cause heart disease.
Bonnie - while we must keep in mind that this was an observational study, it was well-structured, simple, focused only on sodas, and followed subjects participating in the prestigious Framingham Heart study.
Did anyone notice the 800 pound gorilla in the room that was ignored? Artificial Sweeteners. The toxicity generated by these substances create an chronic inflammatory state that is as much to blame for the aforementioned health issues as anything the researchers alluded to.
Monday, July 23, 2007
More support for sterols for cholesterol cuts
Writing in the journal Nutrition, researchers report that encapsulation of phytosterols reduced total and LDL-cholesterol levels by 3.5 and five per cent, respectively.
Numerous clinical trials in controlled settings have reported that daily consumption of 1.5 to 3 grams of phytosterols/-stanols from foods can reduce total cholesterol levels by eight to 17 per cent, representing a significant reduction in the risk of cardiovascular disease, but whether such benefits could be repeated if the delivery system was changed from food to capsules has not been extensively studied.
"Our findings indicate that encapsulated phytosterol ester ingestion at 2.6 g/d does modulate some plasma lipid parameters, but it is possible that higher doses of phytosterols, when administered in this form, would be more effective," they added.
Steve - plant sterols/stanols have been and continue to be a very effective tool for maintaining optimal cholesterol.
Numerous clinical trials in controlled settings have reported that daily consumption of 1.5 to 3 grams of phytosterols/-stanols from foods can reduce total cholesterol levels by eight to 17 per cent, representing a significant reduction in the risk of cardiovascular disease, but whether such benefits could be repeated if the delivery system was changed from food to capsules has not been extensively studied.
"Our findings indicate that encapsulated phytosterol ester ingestion at 2.6 g/d does modulate some plasma lipid parameters, but it is possible that higher doses of phytosterols, when administered in this form, would be more effective," they added.
Steve - plant sterols/stanols have been and continue to be a very effective tool for maintaining optimal cholesterol.
Caffeine, calories for kids concern nutritionists
With Starbucks and Dunkin' Donuts seemingly around every corner, educators and nutritionists say more and more teens are consuming coffee drinks, from caramel lattes to Coffee Coolattas. But is all that caffeine - not to mention sugar and calories - a good idea for kids whose bodies are still developing? No definitive studies on the effects of caffeine on children have been done. But while caffeine doesn't stunt one's growth, as one well-known myth suggests, it is an addictive drug that can have lasting effects - and coffee contains as much as five times the amount of caffeine as soda. Some nutritionists worry that adolescents are substituting coffee for meals, while others fret that some popular drinks - certain Frappucinos, for instance - feature as many calories as a Big Mac. And with sodas still a frequent choice and so-called "energy drinks" becoming more and more commonplace, the number of caffeinated beverages that teens consume seems almost limitless.
While market analysis firms do not track coffee consumption for youths younger than 18, the percentage of 18- to 24-year-olds who drink coffee every day has doubled since 2003, from 16 percent to 31 percent, according to the National Coffee Association. By itself, caffeine is not particularly harmful. It can cause anxiety, insomnia and a handful of stomach and cardiovascular problems in some. But the main downside to caffeine is its addictive properties and the effects on the body when one stops ingesting it - effects that may be magnified in the smaller bodies of children.
What is most forgotten is that many of the coffee drinks that appeal to children - those with plenty of sugar, flavoring and cream - contain a lot of calories and fat. A 12-ounce can of Coke has 140 calories. By contrast, a 16-ounce Mocha Frappuccino with whipped cream from Starbucks has 380 calories, while a 16-ounce Coffee Coolatta from Dunkin' Donuts has 210.
Steve - as we have learned in this profession, when you think you have achieved victories in some areas (i.e. the rise of organic foods, removing junk food from schools), there are always more battles to fight. This is an especially tough battle because you are fighting two biochemically addictive substances: sugar and caffeine. When you add fat to the equation, it is a potent triumvirate. Parents are not in an enviable position because their children have been watching them consume these products for years. What to do? One client seemed to have a pretty sensible solution. They do not purchase any coffee products for their children or allow it in the house. If their children choose to use their own money to buy them, and are not consumed in the house, that is their prerogative.
While market analysis firms do not track coffee consumption for youths younger than 18, the percentage of 18- to 24-year-olds who drink coffee every day has doubled since 2003, from 16 percent to 31 percent, according to the National Coffee Association. By itself, caffeine is not particularly harmful. It can cause anxiety, insomnia and a handful of stomach and cardiovascular problems in some. But the main downside to caffeine is its addictive properties and the effects on the body when one stops ingesting it - effects that may be magnified in the smaller bodies of children.
What is most forgotten is that many of the coffee drinks that appeal to children - those with plenty of sugar, flavoring and cream - contain a lot of calories and fat. A 12-ounce can of Coke has 140 calories. By contrast, a 16-ounce Mocha Frappuccino with whipped cream from Starbucks has 380 calories, while a 16-ounce Coffee Coolatta from Dunkin' Donuts has 210.
Steve - as we have learned in this profession, when you think you have achieved victories in some areas (i.e. the rise of organic foods, removing junk food from schools), there are always more battles to fight. This is an especially tough battle because you are fighting two biochemically addictive substances: sugar and caffeine. When you add fat to the equation, it is a potent triumvirate. Parents are not in an enviable position because their children have been watching them consume these products for years. What to do? One client seemed to have a pretty sensible solution. They do not purchase any coffee products for their children or allow it in the house. If their children choose to use their own money to buy them, and are not consumed in the house, that is their prerogative.
Thursday, July 19, 2007
75 percent could be overweight in U.S. by 2015
If people keep gaining weight at the current rate, fat will be the norm by 2015, with 75 percent of U.S. adults overweight and 41 percent obese, U.S. researchers predicted in a study published in the journal Epidemiologic Reviews. Studies show that 66 percent of U.S. adults were overweight or obese in 2003 and 2004. Sixteen percent of U.S. children and adolescents are overweight and 34 percent are at risk of becoming overweight, according to federal government figures.
Calls get louder to raise vitamin D levels
Recommended daily intakes of vitamin D should be quadrupled to 800 International Units, says a leading US expert from Boston University School of Medicine.
The review, published in the prestigious New England Journal of Medicine, increases the need for policy makers to review current guidelines for the vitamin, and could open opportunities for food fortification and supplements.
Dr. Michael Holick states that current recommendations of 200 IU per day for children and adults up to 50 years of age for vitamin D need to be increased to 800 - 1000 IU vitamin D3.
"However, one can not obtain these amounts from most dietary sources unless one is eating oily fish frequently," said Holick. "Thus, sensible sun exposure (or UVB irradiation) and/or supplements are required to satisfy the body's vitamin D requirement."
The review, published in the prestigious New England Journal of Medicine, increases the need for policy makers to review current guidelines for the vitamin, and could open opportunities for food fortification and supplements.
Dr. Michael Holick states that current recommendations of 200 IU per day for children and adults up to 50 years of age for vitamin D need to be increased to 800 - 1000 IU vitamin D3.
"However, one can not obtain these amounts from most dietary sources unless one is eating oily fish frequently," said Holick. "Thus, sensible sun exposure (or UVB irradiation) and/or supplements are required to satisfy the body's vitamin D requirement."
No Cancer Shield Found in Fruit and Vegetable Diet
A seven-year government experiment in more than 3,000 women found no benefit from a diet that included far more than the recommended servings of five fruits and vegetables a day. The study appears in Wednesday’s Journal of the American Medical Association. For now, the message for the 2.4 million breast cancer survivors in the United States is that they do not need to go overboard on vegetables, researchers said. In this experiment, all the women had been successfully treated for early stage breast cancer. Their average age was 53 when the study began. A group of 1,537 women were randomly assigned to a daily diet that included five vegetable servings, three fruit servings, 16 ounces of vegetable juice and 30 grams of fiber. In most cases, a serving equaled a half cup. French fries and iceberg lettuce could not be counted as vegetables. The women were allowed to eat meat, but were told to get no more than 15 percent to 20 percent of their calories from fat. As a comparison, an additional 1,551 women were assigned to get educational materials about the importance of eating five servings of fruits and vegetables a day. During the next seven years, the cancer returned in about the same proportion of women in both groups. About 10 percent of both groups died during that time, most of them from breast cancer.
Bonnie - this is disgusting. If you are talking about cancer prevention, you cannot look at people who have already had it because their immune system is already compromised.
Update 7/26/2007 - isn't it interesting that a study to appear in the August issue of Journal of the National Cancer Institute says men who often eat broccoli and cauliflower may be less likely to develop aggressive prostate cancer than men who skimp on those vegetables. The finding comes from a study of more than 29,000 U.S. men aged 55-74 who were followed for an average of four years. When the study started, the men didn't have prostate cancer. They completed surveys about the foods they typically ate. During the study, the men were regularly screened for prostate cancer. A total of 1,338 men were diagnosed with prostate cancer, including 520 men with aggressive prostate cancer. The men who reported frequently eating cruciferous vegetables -- which include broccoli, cauliflower, cabbage, Brussels sprouts, mustard greens, and turnip greens -- were 40% less likely to be diagnosed with aggressive prostate cancer during the study than men who rarely ate those vegetables.
This study was geared towards prevention!
Bonnie - this is disgusting. If you are talking about cancer prevention, you cannot look at people who have already had it because their immune system is already compromised.
Update 7/26/2007 - isn't it interesting that a study to appear in the August issue of Journal of the National Cancer Institute says men who often eat broccoli and cauliflower may be less likely to develop aggressive prostate cancer than men who skimp on those vegetables. The finding comes from a study of more than 29,000 U.S. men aged 55-74 who were followed for an average of four years. When the study started, the men didn't have prostate cancer. They completed surveys about the foods they typically ate. During the study, the men were regularly screened for prostate cancer. A total of 1,338 men were diagnosed with prostate cancer, including 520 men with aggressive prostate cancer. The men who reported frequently eating cruciferous vegetables -- which include broccoli, cauliflower, cabbage, Brussels sprouts, mustard greens, and turnip greens -- were 40% less likely to be diagnosed with aggressive prostate cancer during the study than men who rarely ate those vegetables.
This study was geared towards prevention!
New research on belly fat/diabetes connection
Abdominal fat, the spare tire that many of us carry, has long been implicated as a primary suspect in causing the metabolic syndrome, a cluster of conditions that includes the most dangerous heart attack risk factors: prediabetes, diabetes, high blood pressure, and changes in cholesterol. But with the help of powerful new imaging technologies, a team of Howard Hughes Medical Institute (HHMI) researchers at Yale University School of Medicine has found that insulin resistance in skeletal muscle leads to alterations in energy storage that set the stage for the metabolic syndrome.
The new study, published July 16, 2007, in the Proceedings of the National Academy of Sciences (PNAS), demonstrates that insulin resistance in skeletal muscle -- caused by decreased ability of muscle to make glycogen, the stored form of carbohydrate from food energy -- can promote an elevated pattern of lipids or fats in the bloodstream that underpins the metabolic syndrome. Coauthors of the paper were from Yale and Harvard Medical School.
The subjects for the study were all young, lean, non-smoking, healthy individuals who were sedentary and matched for physical activity. Aside from insulin resistance in one cohort, these volunteers had none of the other confounding factors typically associated with obesity and type 2 diabetes, which have been thought to play a key role in the pathogenesis of the metabolic syndrome. After providing the study's subjects with two meals high in carbohydrates, magnetic resonance spectroscopy measured the production of liver and muscle triglyceride, the storage form of fat, and of glycogen, the storage form of carbohydrate. "What we found is that (insulin) sensitive individuals took the energy from carbohydrate in the meals and stored it away as glycogen in both liver and muscle," said rersearchers. In the insulin resistant subjects, the energy obtained from their carbohydrate rich meals was rerouted to liver triglyceride production, elevating triglycerides in the blood by as much as 60 percent and lowering HDL cholesterol (the “good cholesterol”) by 20 percent. "What we see," they noted, "is alterations in patterns of energy storage. An additional key point is that the insulin resistance, in these young, lean, insulin resistant individuals, was independent of abdominal obesity and circulating plasma adipocytokines, suggesting that these abnormalities develop later in the development of the metabolic syndrome."
Another key observation was that skeletal muscle insulin resistance precedes the development of insulin resistance in liver cells, and that fat production in the liver is increased. “These findings also have important implications for understanding the pathogenesis of nonalcoholic fatty liver disease, one of the most prevalent liver diseases in both adults and children” The good news, according to Shulman, is that insulin resistance in skeletal muscle can be countered through a simple intervention: diet exercise.
Bonnie - I see this pattern routinely with people who have large amounts of belly fat. These people should always be on a low glycemic load diet (meaning most of their carbs should come from fruits and vegetables). Also, because cow's milk affects insulin (skim more than 2%), they should also avoid milk (but not necessarily, plain yogurt or lowfat cheese).
The new study, published July 16, 2007, in the Proceedings of the National Academy of Sciences (PNAS), demonstrates that insulin resistance in skeletal muscle -- caused by decreased ability of muscle to make glycogen, the stored form of carbohydrate from food energy -- can promote an elevated pattern of lipids or fats in the bloodstream that underpins the metabolic syndrome. Coauthors of the paper were from Yale and Harvard Medical School.
The subjects for the study were all young, lean, non-smoking, healthy individuals who were sedentary and matched for physical activity. Aside from insulin resistance in one cohort, these volunteers had none of the other confounding factors typically associated with obesity and type 2 diabetes, which have been thought to play a key role in the pathogenesis of the metabolic syndrome. After providing the study's subjects with two meals high in carbohydrates, magnetic resonance spectroscopy measured the production of liver and muscle triglyceride, the storage form of fat, and of glycogen, the storage form of carbohydrate. "What we found is that (insulin) sensitive individuals took the energy from carbohydrate in the meals and stored it away as glycogen in both liver and muscle," said rersearchers. In the insulin resistant subjects, the energy obtained from their carbohydrate rich meals was rerouted to liver triglyceride production, elevating triglycerides in the blood by as much as 60 percent and lowering HDL cholesterol (the “good cholesterol”) by 20 percent. "What we see," they noted, "is alterations in patterns of energy storage. An additional key point is that the insulin resistance, in these young, lean, insulin resistant individuals, was independent of abdominal obesity and circulating plasma adipocytokines, suggesting that these abnormalities develop later in the development of the metabolic syndrome."
Another key observation was that skeletal muscle insulin resistance precedes the development of insulin resistance in liver cells, and that fat production in the liver is increased. “These findings also have important implications for understanding the pathogenesis of nonalcoholic fatty liver disease, one of the most prevalent liver diseases in both adults and children” The good news, according to Shulman, is that insulin resistance in skeletal muscle can be countered through a simple intervention: diet exercise.
Bonnie - I see this pattern routinely with people who have large amounts of belly fat. These people should always be on a low glycemic load diet (meaning most of their carbs should come from fruits and vegetables). Also, because cow's milk affects insulin (skim more than 2%), they should also avoid milk (but not necessarily, plain yogurt or lowfat cheese).
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