Obesogen Awareness

Study links chemical BPA to obesity in white children

2012-09-21T09:10:00.002-07:00

A study finds young whites with high levels of exposure to bisphenol A are more likely to be obese. For other ethnic groups, the link is weak.

By Melissa Healy, Los Angeles Times

The study on BPA looked at data on diet, exercise and socioeconomic backgrounds… (Trent Penny / Associated…)

Deepening the mystery surrounding the health effects of bisphenol A, a large new study has linked high levels of childhood and adolescent exposure to the industrial chemical to higher rates of obesity — in white children only.

The latest research, published in the Journal of the American Medical Assn., measured bisphenol A, or BPA, levels in the urine of a diverse group of 2,838 Americans ages 6 to 19. Researchers from New York University also reviewed data on the participants' weight, dietary intake, physical activity and socioeconomic backgrounds.

At first blush, the link between BPA and obesity appeared to be powerful: Compared with children and teens with the lowest apparent exposure to the ubiquitous chemical, those with the highest exposure were roughly 2.5 times more likely to be obese.

But upon further analysis, the researchers found that for African Americans and Latinos, the link was so small it could have been a statistical fluke. And for young Caucasians, the association strengthened: Compared with white children with the least BPA in their urine, those with the most were six times more likely to be obese, the researchers found. READ MORE >>

Phthalates? Unsuspecting Products We Use Everyday That Could Be Making Us Fat!

2012-08-30T12:06:00.000-07:00

What you might not know could be making you fat. Leah Zerbe, Online Editor for Rodale.com, has researched this subject extensively and will join Smart Health Talk Thursday, August 30th at 4:00 pm PST so we can better understand how they get in our bodies.

San Bernardino, CA -- (SBWIRE) -- 08/30/2012 -- If taking weight off wasn’t hard enough, the 80,000 or so chemicals used in everything from food to shampoo could be forcing our bodies to do things that can also make us fat. Like we need something that we didn’t even know was there, that can cause us to make more fat cells in our bodies, and not just any fat cells but fat cells that can store even larger amounts of fat, and at a time when we are facing the largest obesity rates in history.

Obesogens as they are called, confuse the body’s nerve centers by sending false messages. They take up docking stations that are only meant for something our body made for that purpose and not outsiders. Their presence prevents insulin and hormones from taking their place and keeps them in the blood at high concentrations. With docking stations full, our bodies are tricked into thinking it should decrease production of key hormones. Low hormone levels can have a negative impact on overall health and the body’s ability to defend itself.

When the docking stations become full from phthalates and take the place of our own hormones, high blood concentration levels of insulin, glucose, and hormones accumulate and can damage vital organs and lead to other disease conditions.

Numerous sources can be identified with high levels found in pesticides on food and personal care products, and even air fresheners and detergents. Packaging can also contribute to phthalate load with chemicals of its own.

Obesogens have been associated with increased cancer risk.

Before this week it was thought that the primary mechanism for phthalate induced breast and prostrate cancer tumors were hormone based. The Environmental Working Group (EWG) had reported that phthalates are known animal endocrine system disruptors.
READ MORE >>

WHAT ARE OBESOGENS?

2012-08-22T10:58:00.003-07:00

Obesogens can be found everywhere, from water bottles to microwavable popcorn, and from nonstick pans to shower curtains. People interact with them on a daily basis, both intentionally and unintentionally, at work, school and home.

They are an unnecessary and mostly preventable potential hazard to health, which can have a large impact on how people Gain and Lose Weight. More research is still needed on the topic of obesogens as the majority has been inconclusive, but why take a chance... don't expose yourself and your family to Obesogens!

Eat organic when possible

Filter your water

Minimize plastic in your life

Just being aware of the potential issue is currently the best public health intervention that can occur.

Programmed to be Fat? - Obesogens documentary

2012-08-22T10:48:00.000-07:00

Are we fat because of man-made chemicals?

New science links environmental chemicals to the global obesity epidemic.

Controversial new science is raising suspicion that chemicals in the environment may be programming us to be fat. And it starts before we’re even born. That’s the subject of a new Dreamfilm documentary called Programmed to be Fat?.

Premiered January 12, 2012 on CBC TV’s “The Nature of Things” with David Suzuki.

We’re fat. Really fat. Almost 60% of Canadians are now either overweight or obese, and that figure is expected to climb even higher. But what if we have an excuse?

In Programmed to be Fat?, they explore controversial new science that suggests being overweight is not just the result of too much food, too little exercise, and genetics. Exposure to environmental chemicals such as Bisphenol A, pesticides and herbicides during fetal development may be changing our physiology forever.

That, say some scientists, could explain the alarming statistics on obesity – like the fact that the number of overweight infants rose 74% in just twenty years. Scientists are now moving beyond their mice and rat studies, to test the theory in people. In Programmed to Be Fat?, they get the skinny on the science of fat.

Now, scientists are going beyond animal research to human population studies, testing the theory that fetal exposure to man-made chemicals is a key reason for our global obesity epidemic. Endocrine disruptors are all around us – in plastic, in cans, in the water we drink, in the food we eat. They’re not supposed to enter our bodies, but they do. If they’re proven to cause weight gain, the implications for human health are profound.

Programmed to be Fat? is directed by Bruce Mohun, written by Bruce Mohun and Helen Slinger, and produced by Sue Ridout, Helen Slinger and Sara Darling for Dreamfilm Productions in association with the Canadian Broadcasting Corporation. You can watch the documentary online at The Nature of Things website. If you get a chance, watch this documentary and let us know what you think, your comments are important to us.

Cholesterol - All You Need to Know

2012-08-22T10:37:00.000-07:00

Free image courtesy of FreeDigitalPhotos.net

When you go to the doctor and he tells you your cholesterol level, you typically are told your TOTAL blood cholesterol level.

Ever wondered how cholesterol gets into your blood? The body's liver makes most of the cholesterol it needs - yes, NEEDS. Some cholesterol is absorbed from the food you eat.

Why does the body NEED cholesterol? The body needs cholesterol to make several important hormones including estrogen and testosterone. In addition, cholesterol is part of the protective covering that surrounds nerves and other cell membranes.

Why is having a high blood cholesterol level bad? Elevated cholesterol levels are associated with heart disease. For a better assessment of your risk of heart disease, it is important to know not only your total cholesterol but also your HDL. The total cholesterol consists of HDL (high-density lipoprotein), LDL (low-density lipoprotein), and VLDL (very low-density lipoprotein). LDL is the bad guy. HDL is the good guy. Why? LDL cholesterol sticks to your the walls of your blood vessels and can cause blockage. VLDL is the precursor to LDL cholesterol. HDL goes around in the blood stream, collects bad cholesterol, and carries it back to the liver where it is broken down.

What is considered a healthy level in the blood? It is desirable to keep total cholesterol levels below 200mg/dl. Values above 240 mg/dl are considered significantly elevated. If you know your LDL value, it is desirable to have this type of cholesterol below 130 mg/dl. Values for LDL above 160 are considered significantly elevated. Because HDL is the good guy, you want this level high. Values below 35 mg/dl are a HIGH risk indicator for heart disease. It is more desirable to have HDL levels close to 50 mg/dl or higher.

The Total Cholesterol:HDL Ratio is a good indicator of risk. To calculate this important ratio, divide your Total cholesterol value by your HDL value. The HIGHER the ratio, the GREATER the risk of heart disease.

For example:
Total = 240 mg/dl
HDL = 30 mg/dl
Ratio = 240/30 = 8.0
*This is a high risk ratio.

IDEAL RATIO FOR MEN IS LESS THAN OR EQUAL TO 4.0.
IDEAL RATIO FOR WOMEN IS LESS THAN OR EQUAL TO 3.5.

What is cholesterol? It is a waxy, fat-like substance.

What foods contain cholesterol? Foods of animal origin are the ONLY foods that contain cholesterol. Foods of plant origin, even those naturally containing fat, DO NOT contain cholesterol.

Cholesterol in food: There are a number of factors that affect your blood cholesterol level. One factor, is a diet high in dietary cholesterol. Moderation is advised to keep cholesterol levels in check. The American Heart Association and the National Cholesterol Education Program recommend that you consume 300 mg of cholesterol or less per day.

As stated above, foods of animal origin are the ONLY foods that contain cholesterol. Foods of plant origin, even those naturally containing fat, DO NOT contain cholesterol. Are certain foods of animal origin higher in cholesterol than others? Yes.

Not many people enjoy eating organ meats, such as liver. If you are someone who does, you should know that organ meats are high in cholesterol, 270 mg per 3-ounce serving of liver. While liver is nutritious, if you are at risk for heart disease then you need to limit your intake.

Egg yolks have gotten a bad rap in the past. Why? It is because egg yolks are high in cholesterol, 215 mg per yolk. The yolk is definitely nutritious, its purpose is to provide nutrients for a chick embryo to develop. Unfortunately, it contains too much cholesterol to eat it as you please. You should limit the number of yolks you eat to 3 or less per week. What about the whites? Eat as many whites as you like. The white part of an egg contains no cholesterol and is a rich, complete source of protein.

To limit the number of egg yolks, you can substitute 2 egg whites for one whole egg when baking. For example, a recipe calls for 2 eggs. You could either use 1 whole egg plus 2 egg whites OR 4 egg whites. By doing this simple substitution, you will decrease the cholesterol content. Another option is to use an egg substitute, check label for egg equivalent.

As for meats, look for leaner cuts of meat, fish, and poultry. Cut away excess fat before cooking. Choose low-fat dairy products. By following these steps, you will not be able to eliminate all the cholesterol but you are taking important steps towards healthy eating.

Read food labels for foods low in cholesterol or foods that are cholesterol free. How do you know if a product is low in cholesterol? Here are the food label requirements (government regulated):

Label claim: Per Serving:
Cholesterol Free - Less than 2 mg cholesterol and
Less than or equal to 2 g of saturated fat

Low Cholesterol - Less than or equal to 20 mg cholesterol and
Less than or equal to 2 g of saturated fat

Reduced OR Less - At least 25% less cholesterol than the original
Cholesterol and Less than or equal to 2 g of saturated fat

The above shows requirements for saturated fat. This is because blood cholesterol levels are significantly affected by dietary saturated fat intake. Cholesterol and saturated fat usually are found in the same foods, thus sometimes get confused. In animal products, both the lean portion (flesh or muscle) and the fatty tissue contain cholesterol. This is why some low-fat foods (animal) can be relatively high in cholesterol. Foods such as shellfish and organ meats are high in cholesterol yet low in saturated fat.

For more nutrition label information, check out: Link -- Click Here

Quiz question: Nuts are high in fat, 80-89% of calories coming from fat. Do they contain cholesterol?

A: No. Nuts are from plant origin therefore they contain NO cholesterol.

Do not assume that dishes that contain vegetables or grains are cholesterol free. Vegetables and grains start off cholesterol free BUT most recipes include egg yolk, milk, meat, or butter. The cholesterol content depends on the recipe ingredients as a whole.

Effects of Saturated Fat: If you have heart disease or have a family history of heart disease, it is likely your doctor has asked you to follow a diet low in fat and cholesterol. The fat to watch is saturated fat. Saturated fat INCREASES the level of "bad" LDL cholesterol in your blood. This is why it is so important to pay attention to the amount of saturated fat that is in your diet.

You do not have to avoid all fats. Unsaturated fats actually lower LDL cholesterol levels. "Unsaturated fats" includes polyunsaturated and monounsaturated fats. Monounsaturated fat is considered better than polyunsaturated fat. Why? In addition to lowering the "bad" LDL cholesterol, polyunsaturated fat lowers the "good" HDL cholesterol. As discussed above, HDL is beneficial because it collects LDL and brings it back to the liver where the LDL is broken down. Monounsaturated fat leaves the beneficial HDL cholesterol intact.

*Sources of Polyunsaturated Fat:Corn Oil, Sunflower Seed Oil, Safflower Oil, Soybean Oil

*Sources of Monounsaturated Fat:Olive Oil, Canola Oil, Peanut Oil

The main sources of saturated fat are from foods from animal origin and some from plants. Animal foods that are high in saturated fat include beef, veal, lamb, pork, butter, cream, milk (whole and 2%), cheese, and other dairy products made from whole milk. Plant foods that are high include coconut oil, palm oil, palm kernel oil, and cocoa butter. Check food labels to see which type of oil or fat was used in production.

For more information on healthy fats, go to:
Link -- Click Here

The American Heart Association's dietary guidelines recommend:(1) Total Fat intake should be Less Than 30 Percent of daily calories, and (2) Saturated fat intake should be Less Than 10 Percent of calories.

Cooking Tips from the American Heart Association --
To reduce saturated fat in meat:

Use a rack to drain off the fat when broiling, roasting, or baking. Instead of basting with drippings, keep meat moist with wine, fruit juices or an acceptable oil-based marinade.
Cook a day ahead of time. Stews, boiled meat, soup stock or other dishes in which fat cooks into the liquid can be refrigerated. Then the hardened fat can be removed from the top.
Make gravies after the fat has hardened and can be removed from the liquid.
Broil rather than pan-fry meats such as hamburger, lamb chops, pork chops, and steak.
When a recipe calls for browning the meat first, try browning it under the broiler instead of in a pan.
Avoid adding butter or margarine to vegetables when cooking. Instead use herbs and spices for flavor.

Cholesterol-Lowering Medications: If you have high cholesterol and you make the necessary changes in your diet and activity level, your cholesterol level should begin to go down after three to six months. If not your doctor may recommend cholesterol-lowering medication. If you are prescribed a cholesterol-lowering medication, remember that this is only the part of the plan. For maximum benefit and effectiveness, you must continue eating foods low in fat and cholesterol and continue exercising.

Other lifestyle changes you should make to avoid heart disease include losing weight if you are overweight, stop smoking if you smoke, control high blood pressure, and manage stress in your life. Traditionally, physicians have used medication to control blood cholesterol.

Here is a fact for you to think about before you decide to take cholesterol-lowering medication -- 75% of all heart disease can be prevented by lifestyle changes including dietary changes and increased activity.

Cholesterol-lowering drugs are known as "antihyperlipidemic agents". There are five major groups: (1) Fibric acid derivatives - Atromid-S (clofibrate) and Lopid (gemdibrozil), which work by preventing the liver from making or releasing cholesterol into the bloodstream, (2) Bile acid sequestrants - Questran (cholestryamine) and Colestid (cholestipol), which bind to bile acids and prevent their absorption, (3) Nicotinic acid - Nicolar (nicotinic acid), which decreases the secretion of VLDL thus the formation of "bad" LDL cholesterol, (4) Probucol - Lorelco (probucol), which enhances the clearance of cholesterol including LDL and HDL cholesterol, and (5) HMG-CoA reductase inhibitors - Mevacor (lovastatin), Pravastatin, and Zocor (simvastatin), which work to help lower LDL cholesterol.

Now that you know which drugs are available and their general method of action in the body, you can hopefully make an educated decision along with your doctor on whether or not cholesterol-lowering drugs are necessary. Again, it cannot be stressed enough, a proper diet and exercise regimen can help you in your fight against high cholesterol. Good luck!

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Written by: Laura S. Garrett, RD -- Registered Dietitian & ACE Certified Personal Trainer -- Keep Laura's advice at your fingertips, wherever you and your cell phone go with "Text ur R.D." -- Learn more at: http://www.NutrActive.com

"Health Check Concept" image by KROMKRATHOG | Free image courtesy of FreeDigitalPhotos.net

2012-08-16T22:08:00.001-07:00

Chemicals Banned in 1970s Still in Our Food

2012-08-01T12:30:00.000-07:00

by Zachary Shahan

Extremely toxic chemicals linger in our food decades after being banned. Are we setting ourselves up for a worse discovery than this with GMOs

These are labeled POPs, "persistent organic pollutants", and are not quite as nice as their acronym sounds. POPs require decades to break down and they can travel the globe blowing in the wind or travelling on water (even ending up in the Arctic). Additionally, once ingested by humans or animals, POPs can sit in our fat tissues for ages, raising our risk of cancer or other diseases, altering hormones, reducing fertility, and disrupting brain development.Think that once a toxic chemical is banned from agricultural use it doesn't take long for it to leave our food? Think again. Recent research shows that numerous chemicals banned years or even decades ago, such as DDT, are still showing up in many of the foods we consume today.

A recent study looking at these POPs in the food supply chain found the presence of these chemicals across a wide range of food types. Published in the journalEnvironmental Health Perspectives, the study led by Dr. Arnold Schecter, a professor at the University of Texas School of Public Health who has been studying human exposure to chemicals for over 25 years, analyzed more than 300 samples from supermarkets in the Dallas area. The samples were combined into 31 food types (i.e cheese, beef, peanut butter) and tested for old contaminants as well as newer ones. According to the authors, “Every food within this study contained multiple pesticides.”

The DDT metabolite DDE was the most prevalent, occurring in 23 of the 31 foods sampled.

In What Foods are POPs the Most Common?

It is unclear what kind of effect these small amounts of toxic chemicals are having on humans, but if you want to avoid them, there are definitely some foods that contain more of these toxins than others. "The more fat a food contains, the more chemicals are present. Foods including peanut butter, ice cream, cheese, butter, oil, fish and high-fat meats showed higher contamination levels than vegetables and low-fat milk," Sustainablog reports.

Salmon was found to contain the most of these contaminants. It was found to contain "traces of six types of PCBs, two flame retardants and 25 pesticides, including DDT, dieldrin and toxaphene." Additionally, a 2004 study found that farmed salmon contained approximately ten times more POPs than wild salmon.

POPs Traveling from Animals to Animals to Humans

POPs become increasingly concentrated as they move through the food chain. Animals being fed animal fat is one major source of POPs in humans. A 2003 report, published by National Academies Press, noted that feed containing animal fat was a major source of people’s continued exposure to dioxins, which are carcinogenic. READ MORE >>

Image Credits: afiler via flickr/CC license; Lorenia via flickr/CC license
Learn more about the author Zach at ZacharyShahan.com.