Cancer Risk 50% Greater in Treated RA Patients Than in General Population
FROM THE BRITISH SOCIETY FOR RHEUMATOLOGY ANNUAL CONFERENCE
Nonesterified Fatty Acid Level: A New Risk Factor for Sudden Death
[Dr. Saleeby's note: We check NEFA or FFA (Free Fatty Acids) as part of our Wellness Profile advanced blood testing]
Fewer than 10 percent of sudden cardiac death episodes are aborted. To explore prevention strategies, these researchers studied the role of circulating nonesterified fatty acids (NEFA), also called free fatty acids, in sudden death. NEFA are released from adipose tissue and have arrhythmogenic properties in animal models; in humans, NEFA may be linked with post-MI ventricular arrhythmias. Is high NEFA concentration a risk factor for sudden death in middle-aged men without known cardiovascular disease?
Researchers analyzed data from the Paris Prospective Study I, which enrolled 7746 French men (age range, 42 to 53) from 1967 through 1972. At baseline, each participant provided demographic information and underwent a physical exam, an electrocardiogram, and blood testing. At 1 year, a second physical exam was performed and blood samples were obtained to determine fasting NEFA levels. A total of 5250 participants who were free of ischemic heart disease at enrollment were followed for a mean of 22 years.
During follow-up, 1601 deaths occurred, including 91 sudden deaths and 145 fatal MIs. Multivariate analysis revealed that sudden death was predicted independently by increases of 1 standard deviation in NEFA concentration (relative risk, 1.7), body-mass index, systolic blood pressure, tobacco use, parental history of sudden death, and cholesterol level. Sudden-death risk increased progressively with increasing NEFA concentration. Notably, NEFA concentration did not predict fatal MI.
Comment: Although this large study's results identify circulating NEFA as a risk factor for sudden cardiac death, the risk was continuous, with no clear threshold for identifying high-risk patients. Still needed are studies that (1) assess how NEFA concentration contributes to sudden-death risk in clinical practice and (2) determine whether dietary supplementation of polyunsaturated fatty acids, which reduce NEFA levels and have an antiarrhythmic effect, are effective preventive therapy for patients with high NEFA levels. As an editorialist notes, a dietary balance between -6 fatty acids (found in plant-seed oils) and -3 fatty acids (found in fish oil) is needed for effective prevention. Most Americans' diets include many more -6 than -3 fatty acids, an imbalance that the American Heart Association's recent recommendation for eating fish twice weekly may help to correct.
— H Calkins
[Actually the American diet has plenty of n-6FA, but we do need more n-3FA or fish oil or fish in our diet. WellnessPRIME has two types of n-3FA available, both are molecularly distilled and PURE, inquire at front desk]
Published in Journal Watch Cardiology November 9, 2001.
Jouven X et al. Circulating nonesterified fatty acid level as a predictive risk factor for sudden death in the population.Circulation 2001 Aug 14 104 756-761.
Today was the inaugural "Walk with the Doc" program launched by Wellness One for patients and the public. We utilized the walking path around the Market Commons Lakes. It was a most beautiful morning to be out breathing in fresh air and getting our pulse rate up. Dr. Saleeby and Dr. Thomas lead a small group of participants. All those who attended received WellnessOne T-shirts. Keep your eyes open for flyers announcing the next (and regular) walk with your doctor outings. They will be announced at the center and in our newsletter and calendar of events online.
Furthering our Medical knowledge in the ways of Advanced Diagnostic Genomic and Lipid analysis, Wellness One and Wellness First doctor and staff attend a seminar in Charleston. Lots is learned and will be shared with our patients on ways to improve health, limit disease and live longer. Pictured (L-R) is Dr. Saleeby, Kristen (future PA at WO), Kelly (RN at WO), Lindsy (MA/Phlebot at WF).
“Health halo” effect of organic food labeling may mislead consumers
- Springer Healthcare
- Apr 4, 2013
- Note from Dr. Saleeby: Just remember ORGANIC food is NOT necessarily BETTER for you or your wallet. Also something labeled "Made with 90% Organic Ingredients"... is NOT entirely organic, don't be tricked by fancy labeling.
medwireNews: Many people consider food products to taste healthier and contain fewer calories if they are labeled as organic, suggest study findings.
The researchers, led by Mitsuru Shimizu (Cornell University, Ithaca, New York, USA), found that this "health halo" organic label-associated effect occurred despite comparison foods also being organic, and of identical origin and appearance to the foods labeled as organic.
The findings extended to price and the team found that participants were willing to pay almost a quarter more for food products labeled as being organic than for those not labeled as organic, regardless of taste and origin.
However, people who regularly read nutritional labels, often bought organic foods, and participated in pro-environmental activities were significantly less likely to assume that organic food contained less calories than people who did not.
As reported in Food Quality and Preference, Shimuzu and colleagues randomly recruited 115 people aged 16-76 years from a shopping mall in Ithaca over a 2-day period. The participants' body mass index ranged from 16.4 to 55.8 kg/m2.
Each participant was asked to taste and assess three paired food samples consisting of cookies, potato chips, and yoghurt. Although the two samples were identical and both sourced from an organic producer, only one sample in each pair was labeled as organic.
People rated the organically labeled samples as containing significantly fewer calories than the unlabeled samples. For example, they estimated that the organic cookies contained an average of 144.93 calories versus 191.07 for the unlabeled cookies.
The participants also rated the organically labeled products as tasting significantly more nutritious, lower in fat, lower in calories, and higher in fiber than the unlabeled samples.
Regarding price, participants said they would be willing to pay 22.8%, 23.4%, and 16.1% more for organic yoghurt, potato chips, and cookies than for non-organic products.
"The use of organic labels on processed food items may seem attractive to retailers and manufacturers in order to advocate the benefits of organic methods of production. However, this study demonstrates that these labels may instead impart an undue perception of increased healthfulness of a food item," write the authors.
"Given the disparity between the intended message and actual consumer perception, more caution should be taken in determining whether and how the organic label - as well as other health claims - should be included on a given food package."
medwireNews (www.medwirenews.com) is an independent clinical news service provided by Springer Healthcare Limited. © Springer Healthcare Ltd; 2013
By Helen Albert, Senior medwireNews Reporter source: http://www.merckmedicus.com/medical-news/182a3fac5a34e8042918de6545b650c1
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