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Pistachios may reduce lung cancer risk
"HOUSTON – A diet that incorporates a daily dose of pistachios may help reduce the risk of lung and other cancers, according to data presented at the American Association for Cancer Research Frontiers in Cancer Prevention Research Conference, held Dec. 6-9.
"It is known that vitamin E provides a degree of protection against certain forms of cancer. Higher intakes of gamma-tocopherol, which is a form of vitamin E, may reduce the risk of lung cancer," said Ladia M. Hernandez, M.S., R.D., L.D., senior research dietitian in the Department of Epidemiology at the University of Texas M. D. Anderson Cancer Center, and doctoral candidate at Texas Woman's University - Houston Center.
"Pistachios are a good source of gamma-tocopherol. Eating them increases intake of gamma-tocopherol so pistachios may help to decrease lung cancer risk," she said.
Pistachios are known to provide a heart-healthy benefit by producing a cholesterol-lowering effect and providing the antioxidants that are typically found in food products of plant origin. Hernandez and colleagues conducted a six-week, controlled clinical trial to evaluate if the consumption of pistachios would increase dietary intake and serum levels of gamma-tocopherol. A pistachio-rich diet could potentially help reduce the risk of other cancers from developing as well, according to Hernandez.
"Because epidemiologic studies suggest gamma-tocopherol is protective against prostate cancer, pistachio intake may help," she said. "Other food sources that are a rich source of gamma-tocopherol include nuts such as peanuts, pecans, walnuts, soybean and corn oils.""
JAMA -- Soy Food Intake and Breast Cancer Survival, December 9, 2009, Shu et al. 302 (22): 2437
Soy Food Intake and Breast Cancer Survival.
Xiao Ou Shu et al.
JAMA Vol. 302 No. 22, December 9, 2009; 302(22):2437-2443.
Results During the median follow-up of 3.9 years (range, 0.5-6.2 years), 444 deaths and 534 recurrences or breast cancer-related deaths were documented in 5033 surgically treated breast cancer patients. Soy food intake, as measured by either soy protein or soy isoflavone intake, was inversely associated with mortality and recurrence. The hazard ratio associated with the highest quartile of soy protein intake was 0.71 (95% confidence interval [CI], 0.54-0.92) for total mortality and 0.68 (95% CI, 0.54-0.87) for recurrence compared with the lowest quartile of intake. The multivariate-adjusted 4-year mortality rates were 10.3% and 7.4%, and the 4-year recurrence rates were 11.2% and 8.0%, respectively, for women in the lowest and highest quartiles of soy protein intake. The inverse association was evident among women with either estrogen receptor-positive or -negative breast cancer and was present in both users and nonusers of tamoxifen.
Conclusion Among women with breast cancer, soy food consumption was significantly associated with decreased risk of death and recurrence.
Vitamin D can save half million babies each year: study - foodconsumer.org
"Friday Oct 16, 2009 (foodconsumer.org) -- Results of a new trial presented at an international research conference in Bruges suggest that vitamin D supplementation can reduce the risk of premature births and boost the health of newborn babies, the Times reported Oct 10.
Vitamin D deficiency, which is common everywhere, has been linked in many previous studies to a variety of illnesses from heart disease, cancers, multiple sclerosis
and many others.
In the trial, Dr. Bruce Hollis and Dr. Carol Wagner of the Medical University of South Carolina, Charleston, gave one group of pregnant women 4,000 IUs per day of vitamin D at about three months of pregnancy. They gave a second group 400 IUs per day, amounts recommended by U.S. and UK"
Vitamin D supplementation during the first year of life and risk of schizophrenia: a Finnish birth cohort study
Vitamin D supplementation during the first year of life and risk of schizophrenia: a Finnish birth cohort study.
McGrath J, Saari K, Hakko H, Jokelainen J, Jones P, Järvelin MR, Chant D, Isohanni M.
Schizophr Res. 2004 Apr 1;67(2-3):237-45.
PMID: 14984883
Conclusion: Vitamin D supplementation during the first year of life is associated with a reduced risk of schizophrenia in males. Preventing hypovitaminosis D during early life may reduce the incidence of schizophrenia.
Body mass and waist size can predict heart disease | Reuters
"A large 10-year study found that half of all fatal heart disease cases and a quarter of all non-fatal cases are linked to being overweight and having a high body mass index (BMI) or large waist.
Body mass index and waist circumference are well known risk factors for cardiovascular diseases but the Dutch researchers said their work showed BMI and waist size could actually help predict the risk of dying from or developing heart disease."
Combination of vitamin K2 and angiotensin-converting enzyme inhibitor ameliorates cumulative recurrence of hepatocellular carcinoma
Combination of vitamin K2 and angiotensin-converting enzyme inhibitor ameliorates cumulative recurrence of hepatocellular carcinoma.
Yoshiji H, Noguchi R, Toyohara M, Ikenaka Y, Kitade M, Kaji K, Yamazaki M, Yamao J, Mitoro A, Sawai M, Yoshida M, Fujimoto M, Tsujimoto T, Kawaratani H, Uemura M, Fukui H.
J Hepatol. 2009 Aug;51(2):315-21. Epub 2009 May 15.
PMID: 19501932
CONCLUSIONS: The combination treatment of VK and ACE-I may suppress the cumulative recurrence of HCC after the curative therapy, at least partly through suppression of the VEGF-mediated neovascularization.
Vitamin D levels associated with survival in lymphoma patients
"ScienceDaily (Dec. 5, 2009) - A new study has found that the amount of vitamin D in patients being treated for diffuse large B-cell lymphoma was strongly associated with cancer progression and overall survival. The results will be presented at the annual meeting of the American Society of Hematology in New Orleans.
Also, several recent reports have concluded that vitamin D deficiency is associated with poor outcomes in other cancers, including breast, colon and head and neck cancer. This is the first study to look at lymphoma outcome.
NEJM -- Low-Carbohydrate-Diet Score and the Risk of Coronary Heart Disease in Women
Low-carbohydrate-diet score and the risk of coronary heart disease in women.
Halton TL, Willett WC, Liu S, Manson JE, Albert CM, Rexrode K, Hu FB.
N Engl J Med. 2006 Nov 9;355(19):1991-2002.
PMID: 17093250
Conclusions Our findings suggest that diets lower in carbohydrate and higher in protein and fat are not associated with increased risk of coronary heart disease in women. When vegetable sources of fat and protein are chosen, these diets may moderately reduce the risk of coronary heart disease.
Zinc supplements linked to HDL cholesterol decreases
"MedWire News: Zinc supplements could increase the risk for coronary heart disease (CHD) in healthy people by decreasing high-density lipoprotein (HDL) cholesterol levels, researchers claim.
Initial findings from a meta-analysis in 14,238 participants from 20 trials suggested no impact of zinc supplements on plasma lipoprotein levels. But a secondary analysis in healthy individuals showed that zinc was associated with a significant decrease in plasma HDL concentrations.
Furthermore, zinc was linked with a significant decrease in HDL cholesterol levels among participants with Type 2 diabetes or those undergoing hemodialysis.
The researchers suggest the result in patients with diabetes may relate to the action of zinc in determining insulin levels.
The meta-analysis included 33 interventions investigating the impact of zinc on lipid levels. The mean dose of elemental zinc used was 58 mg per day, which the researchers note is beyond the recommended upper level of intake of 40 mg."
Head And Neck Cancer Survivors Who Use Alcohol And Cigarettes Have Increased Death Risk
"Cigarette smoking and alcohol consumption before head and neck cancer diagnosis strongly predicts the patient's future risk of death, according to published studies. Now, results of a new study show a similar effect among those who continued these habits after cancer diagnosis.
"Most cancer survivors are counseled to quit smoking; despite this, many still smoke. In our study, 21 percent continued to smoke even after their cancer diagnosis, increasing their risk of death," said researcher Susan T. Mayne, Ph.D. "Similarly, we found that continued drinking increases the risk of death.""
Vitamin D Deficiency Lead to Disease - Dr. Weil's Weekly Bulletin
"If you're running low on vitamin D - as an estimated 70 percent of the U.S. population is - your immune system may not be functioning as well as it should. As a result, you may be more vulnerable to infectious diseases than you would if your vitamin D levels were optimal. Worse, you could be at higher than normal risk of a long list of diseases including heart disease and several kinds of cancer. A report recently published journal, Future Microbiology, highlighted research at the Linus Pauling Institute at Oregon State University, which has shown that vitamin D induces expression of an antimicrobial peptide gene called cathelicidin that is the "first line of defense" in the immune system's response to minor wounds, cuts and bacterial and viral infections. The regulation of cathelicidin by vitamin D could help explain its vital role in immune function. The report noted that vitamin D is a key cofactor in reducing inflammation, in blood pressure control and helping to protect against heart disease. Author Adrian Gombart explains that there is still much to explore about D's mechanisms of action, the potential use of synthetic analogs of it in new treatments, and its duty in fighting infection."
Fatty fish and fish omega-3 fatty acid intakes decrease the breast cancer risk: a case-control study
Fatty fish and fish omega-3 fatty acid intakes decrease the breast cancer risk: a case-control study.
Kim J, Lim SY, Shin A, Sung MK, Ro J, Kang HS, Lee KS, Kim SW, Lee ES.
BMC Cancer. 2009 Jun 30;9:216.
PMID: 19566923
doi: 10.1186/1471-2407-9-216
Conclusion
These results suggest that high consumption of fatty fish is associated with a reduced risk for breast cancer, and that the intake of omega-3 fatty acids from fish is inversely associated with postmenopausal breast cancer risk
Types of Dietary Fat and Risk of Coronary Heart Disease: A Critical Review -- Hu et al. 20 (1): 5 -- Journal of the American College of Nutrition
Types of dietary fat and risk of coronary heart disease: a critical review.
Hu FB, Manson JE, Willett WC.
J Am Coll Nutr. 2001 Feb;20(1):5-19. Review.
PMID: 11293467
Biochemical effects of consumption of eggs containing omega-3 polyunsaturated fatty acids.- Ups J Med Sci. 2008] - PubMed result
Biochemical effects of consumption of eggs containing omega-3 polyunsaturated fatty acids.
Ohman M, Akerfeldt T, Nilsson I, Rosen C, Hansson LO, Carlsson M, Larsson A.
Ups J Med Sci. 2008;113(3):315-23.P
MID: 18991244
Today, eggs with an increased content of -3 fatty acids are available but there are few publications on the effects of consumption of such eggs on the lipoproteins and acute phase markers in humans. The aim of the present study was to evaluate the effects of consumption of standard eggs and -3 enriched eggs on lipoproteins, glucose and inflammation markers. Nineteen healthy volunteers consumed one extra egg per day of either standard eggs or omega-3 enriched eggs in a double-blind, cross-over study. The duration of each period was 1 month. The effects of the different egg diets on apolipoprotein A1 and B (Apo A1 and B), lipoprotein (a), creatinine, cystatin C, C-reactive protein, serum amyloid protein A, interleukin 6, triglycerides, glucose, total-, high-density lipoprotein and low-density lipo-protein cholesterol concentrations were analyzed. Addition of one regular egg per day to the normal diet had no negative impact on blood lipids or inflammation markers. Consumption of omega-3 enriched eggs resulted in higher levels of ApoA1, lower ApoB/ApoA1 ratio and lower plasma glucose. These effects have been associated in previous studies with a reduced risk for cardiovascular mortality and diabetes.
A comparison of egg consumption with other modifiable coronary heart disease lifestyle risk factors: a relative risk apportionment study. - Risk Anal. 2009 Mar;29(3):401-15. - Wiley InterScience :: Article :: HTML Full Text
A comparison of egg consumption with other modifiable coronary heart disease lifestyle risk factors: a relative risk apportionment study.
Barraj L, Tran N, Mink P.
Risk Anal. 2009 Mar;29(3):401-15. Epub 2008 Nov 4.
PMID: 19000074
DOI: 10.1111/j.1539-6924.2008.01149.x
Guidelines from the American Heart Association (AHA) recommend that healthy adults limit their intake of dietary cholesterol to less than 300 mg per day. Since a large egg contains about 71% of that amount, the AHA recommends restricting egg consumption unless dietary cholesterol intakes from other sources are limited. We applied a risk apportionment approach to estimate the contribution of egg consumption and other modifiable lifestyle risk factors (e.g., smoking, poor diet, minimal exercise, and alcohol intake) to coronary heart disease (CHD) risk at the population level. Specifically, we categorized the U.S. adult population ages 25+ into distinct risk groups based on the prevalence of modifiable lifestyle risk factors and applied an apportionment model, typically used to assess risk contribution at the individual level, to estimate the contribution of egg intake to CHD risk. Our analysis shows that the combination of modifiable lifestyle risk factors accounts for less than 40% of the population CHD mortality. For the majority of U.S. adults age 25+, consuming one egg a day accounts for <1% of CHD risk. Hence, focusing on decreasing egg intake as an approach to modify CHD risk would be expected to yield minimal results relative to changing other behaviors such as smoking and other dietary habits.
Meat, eggs, dairy products, and risk of breast cancer in the European Prospective Investigation into Cancer and Nutrition (EPIC) cohort -- Pala et al. 90 (3): 602 -- American Journal of Clinical Nutrition
Meat, eggs, dairy products, and risk of breast cancer in the European Prospective Investigation into Cancer and Nutrition (EPIC) cohort.
Pala V, Krogh V, Berrino F, Sieri S, Grioni S, Tjønneland A, Olsen A, Jakobsen MU, Overvad K, Clavel-Chapelon F, Boutron-Ruault MC, Romieu I, Linseisen J, Rohrmann S, Boeing H, Steffen A, Trichopoulou A, Benetou V, Naska A, Vineis P, Tumino R, Panico S, Masala G, Agnoli C, Engeset D, Skeie G, Lund E, Ardanaz E, Navarro C, Sánchez MJ, Amiano P, Svatetz CA, Rodriguez L, Wirfält E, Manjer J, Lenner P, Hallmans G, Peeters PH, van Gils CH, Bueno-de-Mesquita HB, van Duijnhoven FJ, Key TJ, Spencer E, Bingham S, Khaw KT, Ferrari P, Byrnes G, Rinaldi S, Norat T, Michaud DS, Riboli E.
Am J Clin Nutr. 2009 Sep;90(3):602-12. Epub 2009 Jun 2.
PMID: 19491385
doi:10.3945/ajcn.2008.27173
Conclusions: We have not consistently identified intakes of meat, eggs, or dairy products as risk factors for breast cancer. Future studies should investigate the possible role of high-temperature cooking in the relation of red meat intake with breast cancer risk.
Meat and egg consumption and risk of breast cancer among Chinese women. - Cancer Causes Control. 2009 Jun 17. - SpringerLink - Journal Article
Meat and egg consumption and risk of breast cancer among Chinese women.
Zhang CX, Ho SC, Chen YM, Lin FY, Fu JH, Cheng SZ.
Cancer Causes Control. 2009 Jun 17. [Epub ahead of print]
PMID: 19533390
Conclusions This study suggested that processed meat intake was associated with a possible increased risk of breast cancer. There was no significant association between consumption of total and red meat, poultry, fish, or egg with breast cancer risk
Dietary cholesterol and the risk of cardiovascular disease in patients: a review of the Harvard Egg Study and other data. - [Int J Clin Pract Suppl. 2009] - PubMed result
Dietary cholesterol and the risk of cardiovascular disease in patients: a review of the Harvard Egg Study and other data.
Jones PJ.
Int J Clin Pract Suppl. 2009 Oct;(163):1-8, 28-36. English, French.
PMID: 19751443
For many years, both the medical community and the general public have incorrectly associated eggs with high serum cholesterol and being deleterious to health, even though cholesterol is an essential component of cells and organisms. It is now acknowledged that the original studies purporting to show a linear relation between cholesterol intake and coronary heart disease (CHD) may have contained fundamental study design flaws, including conflated cholesterol and saturated fat consumption rates and inaccurately assessed actual dietary intake of fats by study subjects. Newer and more accurate trials, such as that conducted by Frank B. Hu of the Harvard School of Public Health (1999), have shown that consumption of up to seven eggs per week is harmonious with a healthful diet, except in male patients with diabetes for whom an association in higher egg intake and CHD was shown. The degree to which serum cholesterol is increased by dietary cholesterol depends upon whether the individual's cholesterol synthesis is stimulated or down-regulated by such increased intake, and the extent to which each of these phenomena occurs varies from person to person. Several recent studies have shed additional light on the specific interplay between dietary cholesterol and cardiovascular health risk. It is evident that the dynamics of cholesterol homeostasis, and of development of CHD, are extremely complex and multifactorial. In summary, the earlier purported adverse relationship between dietary cholesterol and heart disease risk was likely largely over-exaggerated.
Egg consumption in relation to cardiovascular disease and mortality: the story gets more complex -- Eckel 87 (4): 799 -- American Journal of Clinical Nutrition
Egg consumption in relation to cardiovascular disease and mortality: the story gets more complex.
Eckel RH.
Am J Clin Nutr. 2008 Apr;87(4):799-800.
PMID: 1840069
Egg consumption in relation to cardiovascular disease and mortality: the Physicians' Health Study -- Djoussé and Gaziano 87 (4): 964 -- American Journal of Clinical Nutrition
Egg consumption in relation to cardiovascular disease and mortality: the Physicians' Health Study.
Djoussé L, Gaziano JM.
Am J Clin Nutr. 2008 Apr;87(4):964-9.
PMID: 18400720
Results: In an average follow-up of 20 y, 1550 new myocardial infarctions (MIs), 1342 incident strokes, and 5169 deaths occurred. Egg consumption was not associated with incident MI or stroke in a multivariate Cox regression. In contrast, adjusted hazard ratios (95% CI) for mortality were 1.0 (reference), 0.94 (0.87, 1.02), 1.03 (0.95, 1.11), 1.05 (0.93, 1.19), and 1.23 (1.11, 1.36) for the consumption of <1, 1, 2–4, 5–6, and ≥7 eggs/wk, respectively (P for trend < 0.0001). This association was stronger among diabetic subjects, in whom the risk of death in a comparison of the highest with the lowest category of egg consumption was twofold (hazard ratio: 2.01; 95% CI: 1.26, 3.20; P for interaction = 0.09).
Conclusions: Infrequent egg consumption does not seem to influence the risk of CVD in male physicians. In addition, egg consumption was positively related to mortality, more strongly so in diabetic subjects, in the study population.
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