Know It All Health

Moderate Red Wine Drinking May Help Cut Women’s Breast Cancer Risk

Claire Sowerbutt — Fri, 10 Feb 2012 19:05:19 +0000

Drinking red wine in moderation may reduce one of the risk factors for breast cancer, providing a natural weapon to combat a major cause of death among U.S. women, new research from Cedars-Sinai Medical Center shows. Oh I do like the sound of this…

The study, published online in the Journal of Women’s Health, challenges the widely-held belief that all types of alcohol consumption heighten the risk of developing breast cancer. Doctors long have determined that alcohol increases the body’s estrogen levels, fostering the growth of cancer cells.

But the Cedars-Sinai study found that chemicals in the skins and seeds of red grapes slightly lowered estrogen levels while elevating testosterone among premenopausal women who drank eight ounces of red wine nightly for about a month.

White wine lacked the same effect.

Researchers called their findings encouraging, saying women who occasionally drink alcohol might want to reassess their choices.

“If you were to have a glass of wine with dinner, you may want to consider a glass of red,” said Chrisandra Shufelt, MD, assistant director of the Women’s Heart Center at the Cedars-Sinai Heart Institute and one of the study’s co-authors. “Switching may shift your risk.”

Shufelt noted that breast cancer is the leading type of women’s cancer in the U.S., accounting for more than 230,000 new cases last year, or 30 percent of all female cancer diagnoses. An estimated 39,000 women died from the disease in 2011, according to the American Cancer Society.

In the Cedars-Sinai study, 36 women were randomized to drink either Cabernet Sauvignon or Chardonnay daily for almost a month, then switched to the other type of wine. Blood was collected twice each month to measure hormone levels.

Researchers sought to determine whether red wine mimics the effects of aromatase inhibitors, which play a key role in managing estrogen levels. Aromatase inhibitors are currently used to treat breast cancer.

Investigators said the change in hormone patterns suggested that red wine may stem the growth of cancer cells, as has been shown in test tube studies.

Co-author Glenn D. Braunstein, MD, said the results do not mean that white wine increases the risk of breast cancer but that grapes used in those varieties may lack the same protective elements found in reds.

“There are chemicals in red grape skin and red grape seeds that are not found in white grapes that may decrease breast cancer risk,” said Braunstein, vice president for Clinical Innovation and the James R. Klinenberg, MD, Chair in Medicine.

The study will be published in the April print edition of the Journal of Women’s Health, but Braunstein noted that large-scale studies still are needed to evaluate the safety and effectiveness of red wine to see if it specifically alters breast cancer risk. He cautioned that recent epidemiological data indicated that even moderate amounts of alcohol intake may generally increase the risk of breast cancer in women. Until larger studies are done, he said, he would not recommend that a non-drinker begin to drink red wine.

Diet Rich in Slowly Digested Carbs Could be a Life Saver

Claire Sowerbutt — Thu, 19 Jan 2012 05:44:57 +0000

Among overweight and obese adults, a diet rich in slowly digested carbohydrates, such as whole grains, legumes and other high-fiber foods, significantly reduces markers of inflammation associated with chronic disease, according to a new study by Fred Hutchinson Cancer Research Center. Such a “low-glycemic-load” diet, which does not cause blood-glucose levels to spike, also increases a hormone that helps regulate the metabolism of fat and sugar. These findings are published online ahead of the February print issue of The Journal of Nutrition.

The controlled, randomized feeding study, which involved 80 healthy Seattle-area men and women – half of normal weight and half overweight or obese – found that among overweight and obese study participants, a low-glycemic-load diet reduced a biomarker of inflammation called C-reactive protein by about 22 percent.

“This finding is important and clinically useful since C-reactive protein is associated with an increased risk for many cancers as well as cardiovascular disease,” said lead author Marian Neuhouser, Ph.D., R.D., a member of the Cancer Prevention Program in the Public Health Sciences Division at the Hutchinson Center. “Lowering inflammatory factors is important for reducing a broad range of health risks. Showing that a low-glycemic-load diet can improve health is important for the millions of Americans who are overweight or obese.”
Neuhouser and colleagues also found that among overweight and obese study participants, a low-glycemic-load diet modestly increased – by about 5 percent – blood levels of a protein hormone called adiponectin. This hormone plays a key role in protecting against several cancers, including breast cancer, as well as metabolic disorders such as type-2 diabetes, nonalcoholic fatty liver disease and hardening of the arteries.

“Glycemic load” refers to how the intake of carbohydrates, adjusted for total grams of carbohydrate, affects blood-sugar levels. Lentils or pinto beans have a glycemic load that is approximately three times lower than instant mashed potatoes, for example, and therefore won’t cause blood-sugar levels to rise as quickly.

Study participants completed two 28-day feeding periods in random order – one featuring high-glycemic-load carbohydrates, which typically are low-fiber, highly processed carbs such as white sugar, fruit in canned syrup and white flour; and the other featuring low-glycemic-load carbohydrates, which are typically higher in fiber, such as whole-grain breads and cereals. The diets were identical in carbohydrate content, calories and macronutrients. All food was provided by the Hutchinson Center’s Human Nutrition Laboratory, and study participants maintained weight and physical activity throughout.
“Because the two diets differed only by glycemic load, we can infer that the changes we observed in important biomarkers were due to diet alone,” Neuhouser said.

“The bottom line is that when it comes to reducing markers of chronic-disease risk, not all carbohydrates are created equal. Quality matters,” she said. “There are easy dietary changes people can make. Whenever possible, choose carbohydrates that are less likely to cause rapid spikes in blood glucose.” These types of low-glycemic-load carbs include whole grains; legumes such as kidney beans, soy beans, pinto beans and lentils; milk; and fruits such as apples, oranges, grapefruit and pears. Neuhouser also recommends avoiding high-glycemic-load carbohydrates that quickly raise blood glucose. These include highly processed foods that are full of white sugar and white flour, and sugar-sweetened beverages and breakfast cereals.

The study was funded by the National Cancer Institute’s Transdisciplinary Research on Energetics and Cancer (TREC) Initiative, a nationwide research consortium that aims to better understand the link between obesity and cancer. The Hutchinson Center houses the initiative’s coordinating center.

After Pregnancy Loss, Internet Forums Help Women Understand They Are Not Alone

Claire Sowerbutt — Mon, 07 Nov 2011 08:27:44 +0000

ANN ARBOR, Mich. — Nearly one in six pregnancies end in miscarriage or stillbirth, but parents’ losses are frequently minimized or not acknowledged by friends, family or the community.

“Women who have not gone through a stillbirth don’t want to hear about my birth, or what my daughter looked like, or anything about my experience,” said one woman, responding in a University of Michigan Health System-led study that explored how Internet communities and message boards increasingly provide a place for women to share feelings about these life-altering experiences.

The anonymous survey of more than 1,000 women on 18 message boards opens a new window into who is using the forums and why. The findings will be published in Women’s Health Issues.

The researchers were surprised to find that only half of the women surveyed were in their first year of loss after a pregnancy. Many were still coping with the emotional impacts five, 10 and even 20 years later.

“To my family and most friends, the twins have been gone for nearly a year and are entirely a subject for the past,” another woman wrote.

A second unexpected finding was that only 2 percent of survey respondents were African American, despite nearly 60 percent of African Americans having internet access and despite black women having twice the risk of stillbirth as white women.

“This is the largest study to look at who uses Internet message boards after a pregnancy loss and it demonstrates a significant disparity between the women who experience loss and those who responded to the survey,” says lead study author Katherine J. Gold, M.D., M.S.W., M.S., assistant professor of family medicine at the U-M Medical School. “This suggests an important gap in support for African American parents that should be explored further.”

By far, the most common reason women gave for participating in the message boards was that it helped them to feel that their experience wasn’t unique.

One woman explained that the most important aspect of the forums was knowing ”that I am not the only one this has happened to and that I am not alone in this horrible nightmare.”

Another common theme was that the online environments provided a safe and validating space for the women to express themselves. Others appreciated the ease and convenience of the Internet and their ability to spend more time composing their thoughts than they would be able to in a face-to-face conversation.

Most participants agreed that boards should have a moderator or facilitator, and that health care professionals should participate. Of the 908 women who answered the question, 82 percent said they had learned new medical information from one of the forums.

“The fact that so many women learned new medical information from the message boards shows what an important resource they can be in this regard,” says study senior author Christie Palladino, M.D., M.Sc., an obstetrician/gynecologist with Georgia Health Sciences University’s Education Discovery Institute.

Gold and her colleagues are currently pursuing similar research with bereaved parents who attend in-person support groups and plan to compare and contrast the results.

What’s So Special About Blueberries?

Claire Sowerbutt — Tue, 03 May 2011 00:02:43 +0000

Recently, a study out of the Texas Women’s University looked at whether blueberries with their high polyphenol content could help in fighting obesity. Blueberries after all have already been cited as having positive health effects on other conditions like cardiovascular disease and metabolic syndrome. The study was conducted in Petri dishes (not live animals) using a blueberry polyphenol extract and tissue cultures from mice. On the surface the findings look positive. The purpose was to examine the effect that the polyphenol in blueberries had in counteracting the development of fat cells. The result was a 73 percent reduction in the number of fat cells using the highest dose and a 27 percent reduction with the smallest dose. Positive but, what does this actually mean?

“I wanted to see if using blueberry polyphenols could inhibit obesity at a molecular level. We still need to test this dose in humans to make sure there are no adverse effects and to see if the doses are as effective.

Determining the best dose for humans will be important. The promise is there for blueberries to help reduce adipose tissue from forming in the body,” says Shiwani Moghe the head researcher for the study.

“This sounds like the basis for a new drug development company instead of encouraging people to shop the produce section of their local supermarket,” say co-authors Dian Griesel, Ph.D. and Tom Griesel. In their new book, TurboCharged: Accelerate Your Fat Burning Metabolism, Get Lean Fast and Leave Diet and Exercise Rules in the Dust (BSH, 2011), the Griesel’s point out that anyone can become lean and healthy and that fruits and veggies are one of the essentials.

“Take a look at the 25 highest known polyphenol rich foods and you will see that the list is almost entirely fruits, vegetables, nuts and seeds. These are the same “natural” foods we have consumed for tens of thousands of years. French scientists have identified 452 foods and 502 different types of polyphenols. Odds are they all play an important part in our health in one way or another,” according to Tom Griesel.

A Spanish scientist working at the institute of Food Research in Norwich looked at apples, peaches and nectarines. She found that the non-extractable polyphenol content is up to five times higher in the actual fruit than the extractable compounds. “The extracted compounds are obtained by treating with acid to obtain them from the cell walls of the fruit in the lab,” according to Sara Arranz of the Spanish Council of Scientific Research (CSIC) in Madrid.

“If non-extracted polyphenols are not considered, the levels of beneficial polyphenols such as proanthocyanidins, ellagic acid and catchin are substantially underestimated.” The Spanish research group has been working to show that non-extractable polyphenols, which generally are not considered in analysis and nutritional studies, are a major part of the bioactive compounds in a healthy diet.

Polyphenols might also work with fibers like pectin and have a positive effect in large intestine accessibility. Dr. Paul Kroon explains “In the human body, these compounds will be fermented by bacteria in the colon, creating metabolites that may be beneficial, for example with antioxidant activity.”

What this all means according to Dian Griesel, who has worked with cutting edge biotechnology and drug development companies for the past 15 years is that, “Fruits, vegetables, nuts and seeds are best consumed in their natural unadultered form as designed and the way they have been consumed for tens of thousands of years during our evolution. It’s not smart to fool with Mother Nature.”

“Consuming a variety of fresh fruits, vegetables, nuts, seeds and many spices will help maintain high levels of polyphenols in your body and blood stream all day long. Foods with rich colors are usually the best and contain the highest amounts of all known polyphenols and antioxidants. Even tea, coffee, red wine and chocolate have been shown to have high levels of polyphenols,” says Tom.

“Another key is to avoid dietary sources that increase free radicals and destroy the beneficial properties of polyphenols like deep fried foods, processed and over cooked or chemically treated meats like luncheon cuts and bacon. In addition, your body will use up antioxidant polyphenols much faster if you are under stress which makes a regularly practiced stress reduction technique essential, “says Dian.

The Griesels conclude: “Do not wait for any conclusion or recommendation of these ‘scientific’ studies. For ideal health, fresh fruits and vegetables are ideal foods. They are naturally high in all known and unknown polyphenols and antioxidants. Eat plenty of fruits, vegetables, nuts and seeds daily and no additional drugs or ‘extract’ supplements are required to maintain optimal health.”

Want to Get the Most Out of Your Food? Eat the Right Colours.

Claire Sowerbutt — Tue, 12 Apr 2011 20:08:47 +0000

Dietitians are often asked if multivitamins are effective for supplementing or replacing a healthy diet. Brittany Glassett, a registered dietitian at Porter Adventist Hospital in Denver, says it is best to get vitamins and minerals by eating a variety of whole foods.

“Research has yet to conclude if supplements provide the same benefits as getting these nutrients from your diet,” Glassett says. Each day, think about including fruits and vegetables from all color families to provide your body with a rainbow of vitamins, minerals and antioxidants, substances that protect the cells in your body. Aim for at least three different colors at each meal to obtain maximum health benefits.

Blue/purple: Anthocyanins, found in blueberries, black rice, red cabbage and cherries, are antioxidants that are believed to decrease inflammation associated with arthritis and heart disease. These foods also contain resveratrol, an antioxidant specifically linked to protecting against heart disease and maintaining eye health. Anthocyanins also contain anti-aging properties, promote urinary tract health and may help with memory. Blueberries, likely because of the anthocyanins, have been shown to improve insulin sensitivity and lower blood pressure.
Red: Tomatoes, beets, watermelon and pomegranates all contain lycopene, an antioxidant that has been linked with decreased risk of prostate cancer in men. The antioxidants in red foods also protect us from heart disease and may benefit those with exercise-induced asthma.
Green: Kale, spinach, broccoli, avocados and asparagus are nutritional powerhouses that are rich in lutein for eye health and vitamin K for bone health. Green fruits and vegetables are also good sources of vitamin C, folate, and magnesium.
Orange/Yellow: Sweet potatoes, carrots, pumpkin, and apricots contain a variety of carotenoids, which enhance immune function. Carotenoid-rich fruits and vegetables (not supplements) have been shown to possibly reduce the risk of cardiovascular disease and cancer. Orange and yellow foods are also high in vitamin A to help protect the eyes and are thought to fend off colds by boosting immunity.
White: The lack of color in these foods is not for lack of nutrition! Potatoes are high in potassium, an electrolyte that helps lower blood pressure, and vitamin C for immunity. Cauliflower, potatoes and mushrooms contain allicin and quercetin, substances that may defend against cancer and inflammation leading to heart disease. Red onions contain several types of antioxidants including quercetin. Onions and garlic are beneficial for the cardiovascular and immune systems and may also have anti-cancer effects as well.
Brown: The brown group not only contain produce such as dates, but also whole grains including wheat, brown rice and wild rice, which are good sources of fiber to aid with weight management, maintain gut integrity and control blood sugars. They are also packed with B vitamins and iron to keep you energized. Almonds contain heart healthy monounsaturated fats and vitamin E which works as an antioxidant.

Glassett provides a few ideas to add color to your diet:
• Add spinach to your fruit smoothies – you won’t even be able to taste it!
• Add a spring mix salad topped with colorful bell peppers and red onion as an appetizer to any meal.
• Mix fresh berries into your morning oatmeal.
• Pack cut-up carrots to eat with lunch or a snack.
• Make a homemade soup with pureed or chopped vegetables including celery, carrots, potatoes and peas. Or add extra vegetables to low-sodium, canned soups.
• Each week or month, find a recipe for a fruit or vegetable you haven’t tried before.

For more information about National Nutrition Month visit: http://www.eatright.org/nnm/.

Go For The Dark Chocolate and Red Wine This Valentine’s Day

Claire Sowerbutt — Fri, 11 Feb 2011 18:44:58 +0000

Well, that certainly sounds like great advice to me – Valentine’s Day or not. In fact, Susan Ofria, clinical nutrition manager at Gottlieb Memorial Hospital, who recommends those two wonderful food groups, says forget the oysters and the champagne as well - if you want to keep your true love’s heart beating strong.

“You are not even choosing between the lesser of two evils, red wine and dark chocolate have positive components that are actually good for your heart,” says Ofria, a registered dietician at the Loyola University Health System’s Melrose Park campus.

Red wine, and also dark chocolate with a cocoa content of 70 percent or higher, contain resveratrol, which has been found to lower blood sugar. Red wine is also a source of catechins which could help improve “good” HDL cholesterol.

Ofria recommends the following list of heart healthy ingredients for February, national heart month.

Eight Ways To Say “I Love You” – Top Heart-Healthy Foods

Red Wine – “Pinots, shirahs, merlots – all red wines are a good source of catechins and reservatrol to aid ‘good’ cholesterol.”

Dark Chocolate, 70 percent or higher cocoa content – “Truffles, soufflés and even hot chocolate can be a good source of resveratrol and cocoa phenols (flavonoids) as long as dark chocolate with a high content of coca is used.”

Salmon/Tuna – “Especially white, or albacore, tuna and salmon are excellent sources of omega-3 fatty acids, and canned salmon contains soft bones that give an added boost of calcium intake.”

Flaxseeds – “Choose either brown or golden yellow, and have them ground for a good source of omega-3 fatty acids, fiber, phytoestrogens.”

Oatmeal – “Cooked for a breakfast porridge or used in breads or desserts, oatmeal is a good source of soluble fiber, niacin, folate and potassium.”

Black or kidney beans – “Eat them raw for an even higher source of niacin, folate, magnesium, omega-3 fatty acids, calcium, soluble fiber.”

Walnuts and Almonds – “Both walnuts and almonds contain omega 3 fatty acids, vitamin E, magnesium, fiber, heart favorable mono-and polyunsaturated fats.”

Blueberries/cranberries/raspberries/strawberries – “Berries are a good source of beta carotene and lutein, anthocyanin, ellagic acid (a polyphenol), vitamin C, folate, potassium and fiber.”

Menopausal Hot Flashes Linked to a Significant Reduction in Breast Cancer Risk

Claire Sowerbutt — Thu, 03 Feb 2011 18:37:55 +0000

Oh those cursed hot flushes! You know – you wake up in the middle of the night sweating – generating enough thermo-nuclear energy to power all your household appliances well into the next millenium. Well – guess what – it turns out those hot flashes could save you from developing breast cancer. According to a new study by researches at Fred Hutchinson Cancer Research Center, women who have experienced hot flushes and other symptoms of menopause may have a 50 percent lower risk of developing the most common forms of breast cancer than postmenopausal women who have never had such symptoms.

The protective effect appeared to increase along with the number and severity of menopausal symptoms, according to senior author Christopher I. Li, M.D., Ph.D., a breast cancer epidemiologist in the Hutchinson Center’s Public Health Sciences Division.

“In particular we found that women who experienced more intense hot flushes – the kind that woke them up at night – had a particularly low risk of breast cancer,” he said.

Li and colleagues suspected a link between menopause misery and decreased breast cancer risk because hormones such as estrogen and progesterone play an important role in the development of most breast cancers, and reductions in these hormones caused by gradual cessation of ovarian function can impact the frequency and severity of menopausal symptoms.

“Since menopausal symptoms occur as hormone levels fluctuate and drop, we hypothesized that women who experienced symptoms such as hot flushes and night sweats – particularly frequent and severe symptoms – might have a lower risk of breast cancer due to decreased estrogen levels,” he said.

Indeed, the researchers found a 40 percent to 60 percent reduction in the risk of invasive ductal and invasive lobular carcinoma – the two most common types of breast cancer – among women who experienced hot flushes and other symptoms. The association between such symptoms and decreased cancer risk did not change even after the researchers accounted for other factors known to boost breast cancer risk, such as obesity and use of hormone replacement therapy.

For the study, which was funded by the National Cancer Institute, Li and colleagues interviewed 1,437 postmenopausal Seattle-area women, 988 of whom had been previously diagnosed with breast cancer and 449 of whom had not, who served as a comparison group. The women were surveyed about perimenopausal and menopausal symptoms ranging from hot flushes, night sweats and insomnia to vaginal dryness, irregular or heavy menstrual bleeding, depression and anxiety.

“While menopausal symptoms can certainly have a negative impact on quality of life, our study suggests that there may be a silver lining if the reduction in breast cancer risk is confirmed in future studies,” Li said. “If these findings are confirmed, they have the potential to improve our understanding of the causes of breast cancer and improve approaches to preventing this disease.”

The results of the first study to examine the relationship between menopausal symptoms and breast cancer risk are available online ahead of the February print issue of Cancer Epidemiology Biomarkers and Prevention.

At Fred Hutchinson Cancer Research Center, our interdisciplinary teams of world-renowned scientists and humanitarians work together to prevent, diagnose and treat cancer, HIV/AIDS and other diseases. Our researchers, including three Nobel laureates, bring a relentless pursuit and passion for health, knowledge and hope to their work and to the world. www.fhcrc.org

IVF Breakthrough to Hit the World Market

Claire Sowerbutt — Thu, 06 Jan 2011 18:45:12 +0000

A University of Adelaide reproductive biologist has achieved a major breakthrough in IVF technology that is expected to help millions of women around the world who have suffered previous miscarriages after IVF treatment. Here’s some information on it, courtesy of Newswise, and the University of Adelaide.

Professor Sarah Robertson, an NHMRC Principal Research Fellow and member of the University’s Robinson Institute, has partnered with a Danish company to develop a product which improves IVF embryo implantation rates for some women by up to 40%.

In the world’s largest clinical trial on IVF media, Professor Robertson and ORIGIO a/s – a European company specialising in assisted reproductive technologies – have shown for the first time that growth factor molecules are critical to ensuring optimal embryo development.

The resulting product, EmbryoGen, to be released in 2011, contains a signalling molecule called GM-CSF found naturally in the mother’s tissues which protects the embryo from stress, making it stronger and more robust in the early implantation period.

The clinical trial, involving 1319 IVF patients exposed to either EmbryoGen or standard IVF embryo media, resulted in an average 20% improvement in embryo implantation rates at 12 weeks for all IVF women whose embryos developed in EmbryoGen. The effect is primarily due to benefits for women who had previously miscarried, who showed an impressive 40% increase in implantation success.

“This is a wonderful advance for couples undertaking IVF, particularly those who have previously lost babies in the first trimester,” Professor Robertson says.

It is also the culmination of more than two decades’ work for Professor Robertson, who based her PhD on the role of growth factors in healthy pregnancies and then worked with Swedish colleagues to explore applications in IVF embryos.

“This breakthrough has been 20 years in the making,” Professor Robertson says. “It’s enormously rewarding to see one’s basic research translate into practical outcomes that will benefit so many families”.

“From day one we went right back to the fundamental biology to see what makes an embryo healthy in its normal environment in the reproductive tract. We discovered that embryo is exposed to growth factor signals from the mother’s tissues, which is critical to its optimal development.

“This is a major paradigm shift for reproductive medicine. All of the other ART companies around the world, along with biologists and clinicians in this area, have thought that embryos don’t need growth factors.

“We have demonstrated through extensive animal and human clinical trials that the reality is just the opposite. EmbryoGen is not only completely safe and natural – it contains signalling molecules that the embryo expects to find in the mother’s body – but our data from animal studies shows that it may also result in IVF babies that are larger and healthier at birth.”

Professor Robertson says IVF children are often smaller at birth, sometimes leading to long term effects in later life.

“By adding back this growth factor and protecting the embryo from stress, the result should be babies that are of a similar size to those naturally conceived.” The data on the perinatal outcomes will be available next year.

EmbryoGen will be launched in Europe and the Middle East by mid 2011 and in the USA in late 2012.

Navigating the Holiday Buffet

Claire Sowerbutt — Thu, 16 Dec 2010 22:32:17 +0000

While most of us look forward with anticipation to the culinary delights of the holiday season, the decedent buffet can be treacherous territory for those with food-related health concerns. Too often, eating large quantities of rich foods outside our normal diet and routine can leave those with digestive conditions feeling ill and unable to fully enjoy their time with family and friends. Food-related health issues, such as celiac disease, dyspepsia and lactose intolerance, have become an increasingly common diagnosis.

Symptoms can range from feeling uncomfortable after a rich meal to experiencing nausea, abdominal pain, and, in some cases, fatigue and depression.

“We all love holiday food, but we can’t let the buffet get the best of us,” says Charlene Prather, M.D., professor of gastroenterology at Saint Louis University.

“It’s better to enjoy a few delicious dishes that agree with you. Then, you’ll truly enjoy other special parts of the season.”

Holiday meals and buffets, in particular, can defeat our best intentions if we aren’t careful, Prather says.

“We don’t want to take too long choosing our food and hold up the line of people waiting behind us, we don’t want to hurt the chef’s feelings, and we may not realize how large our portions are because the food is served in such large quantities,” Prather said. “But for those who have food problems, it’s worth it to ask what ingredients are in a dish and take our time choosing what we’ll eat.

“It is possible to have a delicious meal and still feel great for the rest of the day.”

And, if you’re hosting an event, remember that it’s not personal if your guest declines seconds or refuses a dish. While you don’t need to alter every dish to accommodate a guest with special dietary needs, it’s considerate to make sure there are at least a few items on the menu that everyone will be able to enjoy.

Prather offers the following advice:

For celiac disease or gluten-intolerance
Avoid wheat, rye and barley. Celiac disease is a condition in which gluten, which is found in these grains, damages the small intestine. Even a small amount of gluten can cause damage, so it’s best for those with the condition to choose every dish they eat carefully.

It’s not only those with celiac disease who need to avoid wheat products. Many people who experience less severe symptoms have a lower level of gluten intolerance, and find they simply feel much better when they avoid these foods.

Good alternatives include potatoes, rice, soy, and quinoa. Many grocery stores also sell gluten-free bread and other products.

For dyspepsia
Avoid too much fat and alcohol. Dyspepsia, a condition characterized by upper abdominal pain or discomfort, bloating, belching, or nausea, is very common. Doctors don’t understand all of the reasons why people experience dyspepsia, and the National Institutes of Health is conducting a study to learn more. Read more about this research at http://www.slu.edu/x30136.xml.

Doctors do suggest that patients with chronic dyspepsia limit fat and alcohol consumption to help minimize symptoms.

Steer clear of heavy dishes, like mayonnaise-based casseroles and butter-filled desserts, and instead choose dishes that feature grains, fruits, and vegetables. Consider limiting alcohol to one cocktail, and substitute sparkling grape juice for a dinner-time toast.

For lactose intolerance
Avoid milk, cheese, and other dairy products. People with lactose intolerance don’t have enough of the enzyme lactase, which is needed to digest the milk sugar in dairy products. By limiting dairy consumption, they can avoid the digestive upset that goes along with the condition.

Avoid dishes topped with cheese, ice cream and cheesecake. When possible, choose soy milk, and if you do eat cheese, select hard cheeses like Swiss or cheddar, which have less lactose than others.

Established in 1836, Saint Louis University School of Medicine has the distinction of awarding the first medical degree west of the Mississippi River. The school educates physicians and biomedical scientists, conducts medical research, and provides health care on a local, national and international level. Research at the school seeks new cures and treatments in five key areas: cancer, liver disease, heart/lung disease, aging and brain disease, and infectious disease.

Calcium Supplements- Do They Increase Risk for Cardiovascular Events?

Claire Sowerbutt — Tue, 05 Oct 2010 16:54:55 +0000

OTTAWA – Health Canada is informing Canadians that it is conducting an ongoing review of the benefits and risks associated with taking calcium supplements.

Health Canada is issuing this communication in light of public interest and media reports regarding a study published in the British Medical Journal that identified a potential link between the use of calcium supplements (used without supplementary vitamin D) and an increased risk of cardiovascular events, such as heart attack, in patients with, or at risk of, osteoporosis. Here’s the update from Health Canada.

Health Canada has reviewed this study, its strengths and limitations, and determined that it does not demonstrate a conclusive association between calcium supplementation and cardiovascular risks. We will continue to evaluate new data as they emerge and will take appropriate action as necessary, including informing Canadians.

Calcium is a nutrient that helps in the development and maintenance of bones and teeth, especially in children, teens and young adults. Adequate calcium (and vitamin D, which aids in the absorption of calcium) throughout life, through diet and/or supplements, may help prevent bone loss and may reduce the risk of developing osteoporosis in later life. Calcium (in combination with vitamin D) is also used as treatment for osteoporosis. Recommendations for calcium intake for healthy individuals are based on Dietary Reference Intakes (DRIs). DRIs are scientifically-based nutrient reference values for adequate intake levels and safe upper levels of intake.

The DRIs for calcium are currently under review by the Institute of Medicine (IOM), which is an independent organisation. Their review, which is being undertaken at the request of Health Canada and several U.S. federal agencies, will examine the latest scientific evidence related to calcium with a view to updating the DRIs. Health Canada will examine the findings of this IOM review once it is complete and use the information to assess and update the current recommended intake levels for calcium, if required.

Until the DRIs have been updated, Health Canada continues to recommend a daily total calcium intake, whether through diet and/or supplementation, as follows:

Population	Calcium Adequate Intake (mg/day)
Children aged 1-3 years	500
Children aged 4-8 years	800
Adolescents aged 18 and under (including pregnant and breastfeeding women in this age group)	1,300
Adults aged 19-50 years (including pregnant and breastfeeding women in this age group)	1,000
Adults aged 51 and over	1,200

Calcium supplementation alone should not exceed 1,500 mg/day for all age groups. As well, Health Canada recommends that everyone over the age of 50 should take a daily vitamin D supplement of 10 micrograms (400 IU) in addition to following Canada’s Food Guide.

Canadians with questions or concerns about calcium supplements should speak to a health care practitioner. Health Canada reminds consumers to tell their health care practitioner about all the medications and natural health products they use, including drugs, herbal products and vitamin/mineral supplements, especially if they take supplements on a daily basis. Canadians are also reminded to read product labels carefully, and to follow the directions for use.

For more information on osteoporosis, Health Canada has developed an It’s Your Health article on Seniors and Aging – Osteoporosis. Consumers looking for more information on calcium and calcium supplementation may also wish to visit the Osteoporosis Canada website.