Diabetes Risk Factors This four Owned Women Only

Diabetes Risk Factors This four Owned Women Only - The majority of risk factors for type 2 diabetes in men and women is the same. But based on a study of 1 million women found that there are only a few factors that are owned by women. What are they?

Studies conducted by Denice Feig of the Department of Medicine and Department of Health Policy, Management and Evaluation, University of Toronto, Canada and his colleagues revealed that there are two conditions related to pregnancy and can increase the risk of type 2 diabetes include preeclampsia and gestational hypertension (high blood pressure during pregnancy).

Though estimated 5-8 percent of pregnant women reported experiencing preeclampsia, a deadly condition in which a mother had high blood pressure, fluid retention (water retained in the body in excess) and proteinuria were found in his urine when the pregnancy reaches 20 weeks of age.

Whereas gestational hypertension is a condition in which a prospective mother suddenly develop high blood pressure when entering the womb 20 weeks of age but did not find any proteinuria in his urine. This condition is also erred to as pregnancy-induced hypertension (pregnancy-induced hypertension).

The conclusion was obtained after the researchers analyzed data from 1,010,068 pregnant women who reported giving birth between April 1994 and March 2008. Information about the presence of gestational hypertension, preeclampsia and gestational diabetes in participants was collected and evaluated.

According to the findings of previous studies, gestational diabetes is also said to be one of the risk factors for type 2 diabetes. This condition usually appears in the third trimester of pregnancy.

As a result, 30 852 people suffer from gestational diabetes; 27 605 people suffer from gestational hypertension and preeclampsia 22 933 people. In addition, 2,100 people are known to suffer from gestational diabetes as well as gestational hypertension, whereas participants who experienced gestational diabetes and preeclampsia reached 1,476 people.

When in-followup, 35 077 people (3.5 percent) reported having diabetes type 2. However, as quoted Emaxhealth, the magnitude of the risk of type 2 diabetes based on the presence of pregnancy-related conditions specified above are:

- 1.95 times greater in patients with gestational hypertension

- 2.08 times more likely to develop preeclampsia

- 12.77 times greater in patients with gestational diabetes

- 15.75 times greater in participants who develop gestational diabetes and preeclampsia

- 18.49 times greater in participants who have gestational diabetes and gestational hypertension

But apparently in addition to pre-eclampsia and gestational hypertension, the researchers also found two other diabetes risk factors were not found in men, which gave birth to a baby weighing more than 4.5 kilograms and the polycystic ovarian syndrome (PCOS).

Because women who have PCOS are known produce androgens (male hormones) in the number of abnormal so they experience symptoms such as hair loss on the scalp, acne, weight gain, hair appears on the face, irregular menstruation, insulin resistance to fertility problems . As has been long known to weight gain and insulin resistance also encourages a persons risk for developing type 2 diabetes.

Blood Donor lower risk of heart attack and cancer

Blood Donor lower risk of heart attack and cancer - Recent studies have shown that donating blood may reduce the risk of heart attacks and cancer. This is thought to occur due to decreased levels of high iron in the body.

Iron levels in the body can affect how thick and sticky texture of the blood. High iron content which causes the blood becomes very thick. And increased levels of iron in the body can also speed up the process of oxidation of cholesterol.

This condition can affect the consistency of the blood and creates an increase in friction on the way through the blood vessels. Because this increases the wear and tear in the lining of an artery, it can contribute to an increased risk of cardiovascular disease.

According to a study published by the Journal of the American Medical Association, researchers found that those aged 43 to 61 years who donate blood every six months, lower risk of heart disease.

Cut Dietary Carbohydrates to Reduce Body Fat and Disease Risk

Many health-conscious individuals understand that the key to optimal health and well-maintained body weight is achieved by adherence to a reduced carbohydrate diet. Extensive scientific evidence now exists to show that elimination of ined carbs, wheat products and sugar help the body to properly regulate abdominal fat stores and significantly lower chronic disease risks to extend lifespan.

The result of a study provided to the Endocrine Society conference in Boston explains that even a modest reduction in carbohydrate-rich foods promotes the loss of deep belly fat and can reduce the risk of developing Type II diabetes, stroke and coronary artery disease.

Low Carbohydrate Diet Lowers Abdominal Fat Stores

The study included 69 overweight but otherwise healthy men and women. Participants were broken into two groups and were fed either a calorie-controlled low-fat (higher carbohydrate) diet or a low-carb (higher fat) diet, each for an eight week period. The diet for the initial eight-week period consisted of a normal weight-maintenance intervention, while the second interval lowered the calories consumed by 1,000 calories per day.

Researchers measured the participants deep abdominal fat at the beginning and end of each dietary phase using computed tomography (CT) and dual-energy x-ray absorptiometry (DXA) scans. Based on the result of these tests, researchers were able to determine that participants consuming the carbohydrate-restricted diet had 11% less deep abdominal fat than the group eating the standard diet.

Interestingly, researchers found that ethnic diversity plays an important role as white participants lost more belly fat than those of other racial backgrounds. The scientists believe this is due to the higher fat concentrations seen in whites, and they benefit most from the loss of abdominal fat.

Reduced Calorie, Low-Carb Diet Significantly Lowers Chronic Disease Risks

Due to the reduction of calories in the second eight week phase of the study, both groups lost weight. Those following the carb-restricted diet lost 4% more total abdominal fat than the group fed the lower fat, higher carbohydrate diet. Principal study author Dr. Barbara Gower commented on the results, “For individuals willing to go on a weight-loss diet, a modest reduction in carbohydrate-containing foods may help them perentially lose fat, rather than lean tissue.”

This study provides support for a wealth of other research showing that the low-fat, high-carbohydrate diet prescribed by physicians and dieticians over the past several decades is a crucial contributing factor to the overweight and obesity epidemic. This type of diet directly contributes to the proliferation of illnesses including diabetes, stroke and cardiovascular disease.

Excess visceral body fat dramatically raises the risk of these diseases that are linked to the excessive consumption of carbohydrate rich foods. Participants in the abdominal fat reduction arm of this study consumed 43% of calories from carbohydrates. Carbohydrate food sources included low glycemic offerings such as leafy greens and many types of vegetables and excluded breads, pasta and sweets known to promote overweight, obesity and chronic disease.

Higher Intake of Fruits and Vegetables Lower Risk of Bladder Cancer

University of Hawaii Cancer Center Researcher Song-Yi Park, PhD, along with her colleagues, recently discovered that a greater consumption of fruits and vegetables may lower the risk of invasive bladder cancer in women.

The investigation was conducted as part of the Multiethnic Cohort (MEC) Study, established in 1993 to assess the relationships among dietary, lifestyle, genetic factors, and cancer risk. Park and her fellow researchers analyzed data collected from 185,885 older adults over a period of 12.5 years, of which 581 invasive bladder cancer cases were diagnosed (152 women and 429 men).

After adjusting for variables related to cancer risk (age, etc.) the researchers found that women who consumed the most fruits and vegetables had the lowest bladder cancer risk. For instance, women consuming the most yellow-orange vegetables were 52% less likely to have bladder cancer than women consuming the least yellow-orange vegetables. The data also suggested that women with the highest intake of vitamins A, C, and E had the lowest risk of bladder cancer. No associations between fruit and vegetable intake and invasive bladder cancer were found in men.

"Our study supports the fruit and vegetable recommendation for cancer prevention, said Park. "However, further investigation is needed to understand and explain why the reduced cancer risk with higher consumption of fruits and vegetables was confined to only women."

Smoking marijuana can lower the risk of diabetes

You would have to know the negative effects of smoking marijuana. But it turns out marijuana also has benefits. Recent research has shown that people who regularly smoke marijuana have a lower risk of developing diabetes.

Marijuana users had lower insulin levels. This indicates control blood sugar better. If the link between cannabis and prevention of diabetes clarified, then it is likely researchers will develop diabetes treatments using the substance in cannabis, namely THC (tetrahydrocannabinol).

The study, published in The American Journal of Medicine found that people who smoke marijuana regularly have insulin levels 16 percent lower compared with those who never smoked marijuana.

Those who used marijuana also known to have a smaller waist, while a large waist circumference can increase a persons risk of developing diabetes.

Currently marijuana is generally used in patients with cancer or experiencing severe pain. The use of marijuana as medicine is allowed in 18 states, as reported by the Daily Mail.

The study looked at 4,657 patients. Approximately 579 people use marijuana, 1,975 marijuana use in the past but had stopped, and 2,013 people have never used marijuana. Insulin and glucose were then measured through participants blood samples after fasting for nine hours.

As a result, users of cannabis had insulin levels 16 percent lower than those who had never used marijuana at all. Murray Mittleman of the Cardiovascular Epidemiology Research Unit at Beth Israel Deaconess Medical Center also explained that in previous studies researchers found that rates of obesity and diabetes is lower in cannabis users.

Although the substance in the cannabis plant is known to control and prevent diabetes insulin, Indonesia would allow the use of marijuana for treatment?

The Latest Cavalcade of Risk Is Up!

The latest Cavalcade of Risk happens over at Lynch Ryan Workers Comp Insider. Light bulbs, threats to health worker safety, coming costs for individual health insurance, the regulatory environment, claims management and the details behind life insurance are among the many interesting topics for your risky reading pleasure.

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Higher omega 3 fatty acids in blood reduced risk of hip fractures

Higher levels of omega-3 fatty acids in the blood may reduce the risk for hip fractures in postmenopausal women, recent research suggests.

Scientists analyzed red blood cell samples from women with and without a history of having a broken hip. The study showed that higher levels of omega-3 fatty acids from both plant and fish sources in those blood cells were associated with a lower likelihood of having fractured a hip.

In addition to omega-3s, the researchers looked at omega-6 fatty acids, which are generally plentiful in a Western diet. The study also showed that as the ratio of omega-6 fatty acids to omega-3s increased, so did the risk for hip fracture.

Though the study did not define the mechanisms for these relationships, the researchers hypothesized that inflammation may contribute to bone resorption, the breaking down of bone caused by the release of cells called osteoclasts.

“Inflammation is associated with an increased risk of bone loss and fractures, and omega-3 fatty acids are believed to reduce inflammation. So we asked if we would see fractures decrease in response to omega-3 intake,” said Rebecca Jackson, the study’s senior author and a professor of endocrinology, diabetes and metabolism at The Ohio State University.

“One thing that was critically important was that we didn’t use self-report of food intake, because there can be errors with that. We looked directly at the exposure of the bone cell to the fatty acids, which is at the red blood cell level,” said Jackson, also associate dean for clinical research in Ohio State’s College of Medicine. “Red blood cell levels also give an indication of long-term exposure to these fatty acids, which we took into account in looking for a preventive effect.”

Broken hips are the most common osteoporosis-related fractures, with an estimated 350,000 occurring annually in the United States. About 20 percent of people die in the year following a hip fracture.

The research is published in a recent issue of the Journal of Bone and Mineral Research.

The observational study did not measure cause and effect, so the researchers say the findings are not definitive enough to suggest that taking omega-3 supplements would prevent hip fractures in postmenopausal women.

“We don’t yet know whether omega-3 supplementation would affect results for bone health or other outcomes,” said Tonya Orchard, assistant professor of human nutrition at Ohio State and first author of the study. “Though it’s premature to make a nutrition recommendation based on this work, I do think this study adds a little more strength to current recommendations to include more omega-3s in the diet in the form of fish, and suggests that plant sources of omega-3 may be just as important for preventing hip fractures in women.”

Omega-3 and omega-6 fatty acids are both polyunsaturated fatty acids and essential fatty acids, meaning they contribute to biological processes but must be consumed because the body does not produce them on its own. Previous research has suggested that while both types of fatty acids are linked to health benefits, omega-3 fatty acids have anti-inflammatory properties and omega-6 fatty acids seem to have both anti- and pro-inflammatory effects.

The researchers used blood samples and hip fracture records from the Women’s Health Initiative (WHI), a large national prospective study of postmenopausal women that enrolled participants between 1993 and 1998 and followed them for 15 years. For this new work, the sample consisted of red blood cell samples and records from 324 pairs of WHI participants, half of whom had broken their hips before Aug. 15, 2008, and the other half composed of age-matched controls who had never broken a hip.

The analysis showed that higher levels of total omega-3 fatty acids and two other specific kinds of omega-3s alone were associated with a lower risk of hip breaks in the study sample.

On the other hand, women who had the highest ratio of omega-6 to omega-3 fatty acids had nearly twice the risk of hip fractures compared to women with the lowest ratios. The current typical American diet contains between 15 and 17 times more omega-6 than omega-3, a ratio that previous research has suggested should be lowered to 4-to-1, or even 2-to-1, by increasing omega-3s, to improve overall health. The primary omega-6 fatty acid in the diet is linoleic acid, which composes about 99 percent of Americans’ omega-6 intake and is found in corn, soybean, safflower and sunflower oils.

The specific omega-3 sources associated with lower risk for broken hips were ALA (alpha-linolenic acid), which comes from plant sources such as flaxseed oil and some nuts, and EPA (eicosapentaenoic acid), which is found in fatty types of fish. The other marine-sourced omega-3, DHA (docosahexaenoic acid), on its own did not have a significant link to lower hip-fracture risk, “but all three omega-3s were in the protective direction,” Orchard said.

Jackson, who was a vice chair of the WHI for more than a decade, said continuing analyses of data from the WHI will dig down to the genetic influences on metabolism and absorption of nutrients, and whether such genetic differences could affect health risk factors in postmenopausal women.

Antidepressants increase the risk of diabetes in women

Antidepressants increase the risk of diabetes in women? - Women who are elderly should be caul if you want to take anti-depressant drugs. Recent research suggests that the anti-depressant drug could increase the risk of diabetes and cardiovascular disease in older women.

The results obtained after the researchers looked at data from several hundred women who have undergone menopause for eight years. Women taking anti-depression drugs are known to have a higher BMI, had a circumference larger dish, as well as signs of inflammation are more than women who did not take anti-depressant drugs.

All symptoms are associated with increased risk of cardiovascular disease and diabetes, as reported by U.S. News. These results are reported researchers in the American Journal of Public Health, published on 13 June.

"Its important to keep an eye on the depressed women after menopause and taking antidepressant medication. They must be vigilant to prevent diabetes and cardiovascular disease," said lead researcher Dr. Yunsheng Ma of the University of Massachusetts Medical School.

Although this study suggests that the consumption of anti-depressant drugs associated with increased risk of cardiovascular disease and diabetes, but this study did not show a causal link.

Perceived Stress May Predict Future Risk of Coronary Heart Disease

27% increased risk for newly diagnosed heart disease or death among those with high perceived stress

Are you stressed? Results of a new meta-analysis of six studies involving nearly 120,000 people indicate that the answer to that question may help predict one’s risk of incident coronary heart disease (CHD) or death from CHD. The study, led by Columbia University Medical Center researchers, was published in a recent issue of the American Journal of Cardiology.

The six studies included in the analysis were large prospective observational cohort studies in which participants were asked about their perceived stress (e.g., “How stressed do you feel?” or “How often are you stressed?”). Respondents scored either high or low; researchers then followed them for an average of 14 years to compare the number of heart attacks and CHD deaths between the two groups. Results demonstrate that high perceived stress is associated with a 27% increased risk for incident CHD (defined as a new diagnosis or hospitalization) or CHD mortality.

“While it is generally accepted that stress is related to heart disease, this is the first meta-analytic review of the association of perceived stress and incident CHD,” said senior author Donald Edmondson, PhD, assistant professor of behavioral medicine at CUMC. “This is the most precise estimate of that relationship, and it gives credence to the widely held belief that general stress is related to heart health. In comparison with traditional cardiovascular risk factors, high stress provides a moderate increase in the risk of CHD – e.g., the equivalent of a 50 mg/dL increase in LDL cholesterol, a 2.7/1.4 mmHg increase in blood pressure or smoking five more cigarettes per day.”

“These findings are significant because they are applicable to nearly everyone,” said first author Safiya Richardson, MD, who collaborated with Dr. Edmondson on the paper while attending the Columbia University College of Physicians and Surgeons (she graduated in 2012 and is currently a resident at North Shore Long Island Jewish Health System in Manhasset, New York). “The key takeaway is that how people feel is important for their heart health, so anything they can do to reduce stress may improve their heart health in the future.”

Coronary heart disease (CHD), also called coronary artery disease, is a narrowing of the small blood vessels that supply blood and oxygen to the heart. It is caused by a buildup of plaque in the arteries, which can lead to hardening of the arteries, or atherosclerosis. CHD is the leading cause of death in the United States for men and women; more than 385,000 people die each year from CHD.

The researchers did further analysis to try to learn what might underlie the association between stress and CHD. They found that while gender was not a significant factor, age was. The people in the studies were between the ages of 43–74; among older people, the relationship between stress and CHD was stronger.

“While we do not know for certain why there appears to be an association between age and the effect of perceived stress on CHD, we think that stress may be compounding over time. For example, someone who reports high perceived stress at age 60 may also have felt high stress at ages 40 and 50, as well.” Dr. Edmondson also noted that older individuals tend to have worse CHD risk factors such as hypertension to begin with, and that stress may interact with those risk factors to produce CHD events.

“The next step is to conduct randomized trials to assess whether broad population-based measures to decrease stress are cost-effective. Further research should look at whether the stress that people report is about actual life circumstances (e.g., moving or caregiving), or about stable personality characteristics (e.g., type A vs. B), said Dr. Edmondson.

“We also need to ask why we found this association between stress and CHD, e.g., what biological components or mechanisms are involved, and what is the role of environment or lifestyle (e.g., diet, alcohol and drug use, exercise), and how best to moderate these factors to lower the risk of CHD,” said Dr. Richardson.

Regular Exercise and Active Lifestyle Lower Risk of Developing Alzheimer’s Disease

Scientific studies have previously demonstrated that many lifestyle factors as well as diet can have a major impact on genetic expression that either promotes of inhibits the development of Alzheimer’s dementia. Recent studies have demonstrated that insulin signaling and resistance in the brain result in the formation of amyloid protein tangles that are a hallmark of disease progression.

A new study by neurological researchers from Rush University Medical Center that will be published in the online journalof Neurology demonstrates that daily physical activity may reduce the risk of Alzheimers disease and cognitive decline, even in people over the age of 80. Integrating a healthy diet including foods known to suppress sharp insulin and glucose spikes along with sensible supplementation (curcumin, resveratrol, grape seed extract and omega-3 fatty acids) and regular physical activity may be sufficient to halt Alzheimer’s progression as we age.

All Types of Physical Activity Found to Dramatically Lower Alzheimer’s Disease Risk

Lead author of the study, Dr. Aron S. Buchman noted “The results of our study indicate that all physical activities including exercise as well as other activities such as cooking, washing the dishes, and cleaning are associated with a reduced risk of Alzheimers disease.” The study reinforced the concept of remaining physically active each day to ward off this devastating form of dementia.

Strenuous exercise is not essential and may hold potential health risks for the aging population. The key is to avoid becoming confined to a chair: keeping the muscles and brain active can dramatically alter brain chemistry and metabolism to prevent Alzheimer’s.

Lack of Physical Activity Nearly Triples the Risk of Developing Alzheimer’s Disease

To determine daily physical activity levels, researchers asked 716 older individuals without dementia and an average age of 82 to wear a device called an actigraph, a device attached to the wrist that monitors activity levels, for a period of ten days. Additionally, participants were given annual cognitive tests during this ongoing study to measure memory and thinking abilities. All types of physical activity from structured exercise sessions to common everyday tasks were recorded for analysis.

Over a three and a half year follow up period, 71 participants developed Alzheimer’s disease. Researchers determined that those individuals in the bottom ten percent of daily physical activity were more than twice as likely to develop Alzheimers disease compared to those in the top ten percent. Further, the scientists found that those in the top ten percent as rated by physical intensity were nearly three times as likely to develop Alzheimer’s dementia, as compared to the lowest intensity group.

Dr. Buchman concluded“Our study shows that physical activity, which is an easily modifiable risk factor, is associated with cognitive decline and Alzheimers disease.” This study adds to the mounting evidence that Alzheimer’s disease can be prevented by adopting a lifestyle of healthy eating, stress-reduction, minimized exposure to pesticides and toxins and engaging in daily physical activity.

Eating more legumes lower heart disease risk

CEating more legumes (such as beans, chickpeas or lentils) as part of a low-glycemic index diet appears to improve glycemic control and reduce estimated coronary heart disease (CHD) risk in patients with type 2 diabetes mellitus (DM), according to a report of a randomized controlled trial published Online First by Archives of Internal Medicine, a JAMA Network publication.

Low glycemic index (GI) foods have been associated with improvement in glycemic control in patients with type 2 (DM) and have been recommended in many national DM guidelines, the authors write in the study background.

David J.A. Jenkins, M.D., of the University of Toronto and St. Michaels Hospital, Toronto, Canada, and colleagues conducted a randomized controlled trial of 121 patients with type 2 DM to test the effect of eating more legumes on glycemic control, serum (blood) lipid levels and blood pressure (BP).

Patients were randomized to either a low-GI legume diet that encouraged patients to increase eating legumes by at least one cup a day or to increase insoluble fiber by eating whole wheat products for three months. Changes in hemoglobin A1c (HbA1c) values were the primary outcome measure and calculated CHD risk score was the secondary outcome.

"In conclusion, legume consumption of approximately 190 g per day (1 cup) seems to contribute usefully to a low-GI diet and reduce CHD risk through a reduction in BP," the authors note.

The low-GI legume diet reduced HbA1c values by -0.5 percent and the high wheat fiber diet reduced HbA1c values by -0.3 percent. The respective CHD risk reduction on the low-GI legume diet was -0.8 percent, largely because of a greater relative reduction in systolic blood pressure on the low-GI legume diet compared with the high wheat fiber diet (-4.5 mm Hg), the study results indicate.

"These findings linking legume consumption to both improved glycemic control and reduced CHD risk are particularly important because type 2 DM is increasing most rapidly in the urban environments of populations in which bean intake has traditionally been high (e.g. India, Latin America, the Pima Indians of Arizona)," the authors conclude. "Support for the continued use of such foods in traditional bean-eating communities, together with their reintroduction into the Western diet, could theore be justified even if the effect on glycemia is relatively small, given the magnitude of the problem and the need for acceptable dietary options, especially those options that may also have a BP and cardiovascular advantage."

Fruit and vegetable intake is associated with lower risk of ER breast cancer

There is no association between total fruit and vegetable intake and risk of overall breast cancer, but vegetable consumption is associated with a lower risk of estrogen receptor-negative (ER-) breast cancer, according to a study published January 24 in the Journal of the National Cancer Institute.

The intake of fruits and vegetables has been hypothesized to lower breast cancer risk, however the existing evidence is inconclusive. There are many subtypes of breast cancer including ER- and ER positive (ER+) tumors and each may have distinct etiologies. Since ER- tumors, which have lower survival rates and are less dependent on estrogen levels than ER+ tumors, account for only 15-20% of breast cancers, large pooled analyses are needed to determine the suspected link to lower ER- breast cancer risk and the consumption of fruits and vegetables.

In order to determine if there is a link between the lowered risk of ER- breast cancers and the intake of fruits and vegetables, Seungyoun Jung, Sc.D., formerly from the Department of Nutrition, Harvard School of Public Health, and currently at the Channing Division of Network Medicine, Brigham and Womens Hospital, and colleagues analyzed data from 20 cohort studies of women who were followed for a maximum of 11-20 years. They investigated the association of high compared to low intake of fruit and vegetables and risk of developing breast cancer in each study and then combined the study-specific estimates to generate summary estimates for all studies combined.

The researchers found that total fruit and vegetable intake was statistically significantly linked to a lower risk of ER- breast cancer, but not with risk of overall breast cancer or risk of ER+ breast tumors. The results showed that the lower risk was mostly associated with higher vegetable consumption. "These findings support the value of examining etiologic factors in relation to breast cancer characterized by hormone receptor status in large pooled analyses because modest associations with less common breast cancer subtypes may have been missed in smaller studies," the authors write.

In an accompanying editorial, Cynthia A. Thomson, Ph.D., and Patricia A. Thompson, Ph.D., both of the University of Arizona Cancer Center, write that the findings of the study support the emphasis on greater intake for vegetables (and to a lesser extent fruit) to lower the risk of ER- breast cancer. However, they also write that, "interpretation of these findings may also be challenged by the known effects of other potential confounders, including the aggregation of health behaviors."

Metabolic factors may increase mens risk of dying from prostate cancer

High blood pressure, blood sugar, blood lipids, and body mass index—characteristics that are often lumped together as the metabolic syndrome—are jointly linked with an increased risk of dying from prostate cancer. That is the conclusion of a new study published early online in CANCER, a peer-reviewed journal of the American Cancer Society. The studys results suggest that public health recommendations regarding diet and lifestyle to prevent heart disease and diabetes may also decrease a mans likelihood of dying from prostate cancer.

Researchers have little knowledge about possible links between metabolic factors, separately and combined, and mens risk of being diagnosed with or dying from prostate cancer. To investigate, Christel Häggström, MSc, Tanja Stocks, PhD, both of the Umeå University in Sweden, and their colleagues analyzed information from 289,866 men enrolled in a study called the Metabolic syndrome and Cancer project. The analysis was completed under the leadership of Pär Stattin, MD, PhD, a visiting scientist at Memorial Sloan-Kettering Cancer Center in New York City.

During an average follow-up time of 12 years, 6,673 men were diagnosed with prostate cancer and 961 died from the disease. Men in the highest categories of body mass index and blood pressure had a 36 percent and 62 percent increased risk of dying from prostate cancer, respectively. Also, when comparing a composite score of all metabolic factors, men with a high score were more likely to die from prostate cancer.

The study found no evidence for a link between high levels of metabolic factors and a mans risk of developing prostate cancer but revealed a link between these factors and his risk of dying from the disease. This suggests that while men with the metabolic syndrome are not more likely than others to develop prostate cancer, if they do develop it, they are more likely than other men to die from the malignancy. "These observations suggest that cardiovascular risk factors such as overweight and hypertension are involved in stimulating the progression of prostate cancer," said Dr. Stattin.

Sitting for hours increase the risk of colon cancer in men

Man sitting too long can increase the risk of developing polyps in the colon, according to new research.

The polyps can be benign or malignant eventually leading to colon cancer. Although it can be removed medically, the presence of polyps is still regarded as one of the health threat.

As quoted from the Health , found similar risk does not seem likely in women who also sit for hours.

"Men who sit 11 hours or more a day had a 45 percent greater risk of suffering from polyps," said researcher Christine Sardo Molmenti of Columbia University Mailman School of Public Health.

Although active in sports, the researchers added that the habit of sitting for hours still have a bad effect on health.

Researchers also suggest that everyone sit down for hours activities should stand up and stretch every half hour. This is done to improve blood circulation and prevent a variety of other health problems.

The results are reported later in the meeting of the American Association for Cancer Research in Oxon Hill, Maryland.

Ten Rules for Health System Boards of Directors to Follow to Reduce the Risk of Fraudulent Outcomes Reporting and Scientific Misconduct

Enjoying a good spin

Are you on the Board of Directors for a large health service provider, population health vendor, integrated delivery system, managed care organization or other care corporation? 

If so, your company is likely collecting, analyzing and publicly reporting quality and cost data. Not only do superior results in journals, meetings, splashy web sites and glossy marketing materials present a competitive advantage, achieving superior outcomes is part and parcel of your organizations mission.

The Disease Management Care Blog reminds Board members that intentionally or unintentionally misrepresenting outcomes is an existential threat to health care organizations.  Having to retract a publication, correct a white paper, meet with grumpy regulators, confront claw backs, deal with a whistle-blower, respond to allegations of interpretation spin, uncover suppression of bad results or defend the integrity of your brand is something no Board wants to deal with.

To the DMCBs knowledge, this hasnt happened to any ACOs, risk contracting systems, managed care organizations or population health or wellness vendors.

Yet. 

Its just a matter of time.

While the risk of allegations of scientific misconduct can never be reduced to zero, the DMCB offers up ten best practices for Boards to follow:

Reduce opportunities by:

1. Exhibiting healthy skepticism regarding all outcomes reported by your management team, especially if the results seem to be too good to be true.

2. Insist that your management team has two persons with access to any data base, and that they have separate reporting relationships.

3. Insist that your management team has two persons independently involved in any data analysis, and that they have separate reporting relationships.

4. Be familiar with and insist that the rules on research on human subjects be followed.

5. Maintain a low threshold for conducting internal or external audits of any databases and any interpretations of those data.

Combat any rationalizations that fudging outcomes is OK by:

6. Recruiting Board members with research expertise.

7. Explicitly engage the Audit Committee and any other Board member or committee with oversight of risk to view "outcomes" with the same level of scrutiny as your companys financials.

8. Maintain an ethical "tone at the top" when it comes to research.

9. Have a disaster plan ready to go.  For starters, train your Board on how to deal with hostile media inquiries.

Reduce incentives by:

10.  Asking your CEO if any compensation plans including bonuses or unwittingly promoting unethical or fraudulent behavior.

Seafood Rich Diet Of Alaska Natives May Reduce Risk Of Diabetes

A new study of Yup’ik Eskimos in Alaska suggests that high intake of omega-3 fats, the type found abundantly in seafood, may protect against obesity-related diseases such as diabetes:

Associations of obesity with triglycerides and C-reactive protein are attenuated in adults with high red blood cell eicosapentaenoic and docosahexaenoic acids, European Journal of Clinical Nutrition, March 2011

Of the 330 people living in the Yukon Delta region of Alaska who took part in the study, 70% were either overweight of obese, yet only about 3.3% had type 2 diabetes, compared to 7.7% for the total US population.

Senior author Alan Kristal, Dr. PH:

"The new finding was that obesity did not increase [risk factors for heart disease and diabetes] among study participants with high blood levels of omega-3 fats.”

Lead author Zeina Makhoul, Ph.D:

“Interestingly, we found that obese persons with high blood levels of omega-3 fats had triglyceride and CRP concentrations that did not differ from those of normal-weight persons.” ... “It appeared that high intakes of omega-3-rich seafood protected Yup’ik Eskimos from some of the harmful effects of obesity.”

This was an epidemiological study. To determine whether it was indeed the omega-3 fatty acids in seafood that protected the Yupik people, or some other genetic or lifestyle factor, a clinical trial is needed. Lead author Makhoul cautioned against taking high doses of supplements based on this research.
________
Results of poll: How often do you eat seafood?


________The study was led by researchers at the Fred Hutchinson Cancer Research Center. Their press release:
Study of Yupik Eskimos suggests high consumption of Omega-3 fats reduces risk of obesity-related disease
Photo of salmon drying outside an Alaskan home by Camille Lieske from The Center for Alaska Native Health Research.

The Latest Cavalcade of Risk Is Up!

Want to learn more about the ins and outs and the ups and downs of business-related risk?  You can learn about that and even get some insights on the risk of starting a business in the latest Cavalcade of Risk hosted by Jacob Irwin at the My Journal of Personal Finance blog.

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Watermelons Lower Belly Fat Accumulation and Heart Disease Risk

Researchers from the University of Kentuckyhave demonstrated that consuming watermelon juice can have a significant impact on artery-clogging plaque deposition by modifying blood lipids and lowering dangerous belly fat accumulation. Heart disease takes the lives of millions of unsuspecting individuals each year, and atherosclerosis (hardening of the arteries) leading to a heart attack is the most common form of the disease.

Many different species of melons have been shown to benefit human health and watermelon is no exception. Regular consumption of the red fruit can help manage fat deposition and weight management goals while lowering the risks associated with coronary artery plaque accumulation and heart disease.

Watermelon Improves Lipid Profile and Fat Accumulation to Lower Heart Disease Risk

Researchers using mice with diet-induced high cholesterol were given supplemental watermelon juice while a control group was fed a typical diet with plain water. After a studyperiod of eight weeks, the animals given watermelon juice had lower body weight than the control group, due to decreased fat mass. They experienced no decrease in lean mass, an important finding as muscle tissue remained viable and weight loss was due to loss of abdominal body fat.

Further, the study authors determined that plasma cholesterol concentrations were significantly lower in the supplemented group, with modestly reduced intermediate and low-density lipoprotein (LDL) cholesterol concentrations as compared to the control group. An examination of plaque affected lesion areas found that the watermelon juice group experienced significant reductions in atherogenic plaque lesions and a statistically significant reduction in risk of progressive arterial hardening and heart attack.

Watermelon Consumption is Shown to Stabilize or Slow Arterial Plaque Growth

Lead investigator, Dr. Sibu Saha concluded “Melons have many health benefits… this pilot study has found three interesting health benefits in mouse model of atherosclerosis. Our ultimate goal is to identify bioactive compounds that would improve human health”. Any intervention that can stabilize or slow the growth of arterial plaque will result in a critical lowered risk of atherosclerosis (arterial hardening), the leading form of heart disease.

Like many other fruits and vegetables found in their natural form, watermelons contain powerful carotenoid antioxidant compounds that promote human health and fight disease. Watermelons derive their red color from lycopene, a nutrient well known for its ability to fight colon and prostate cancer. In addition, watermelon consumption is associated with protection against macular degeneration and has been shown to help lower blood pressure and improve insulin signaling. Prior studies have used three cups of watermelon juice or two and a half cups of fruit chunks to provide clinically significant levels of lycopene.

Seven Lifestyle Habits that Significantly Lower Both Cancer and Heart Disease Risk

The incidence and etiology of many forms of cancer and the development of cardiovascular disease run on a parallel course as they are both the result of lifestyle habits that are well within our control. It comes as no big surprise that scientists have created a list of seven healthy practices that can dramatically lower the risk of developing either one of these illnesses that account for more than half of all deaths in the US each year. Many of these identified lifestyle habits fall within the realm of common sense, yet millions of men, women and children fail to regularly follow more than one or two habits, placing them at considerable risk for future disease and early mortality.

Lifestyle modifications slash chronic disease risk by lowering inflammation and improving health biometrics

A group of researchers from the Northwestern University Feinberg School of Medicine in Chicago have published the results of a study in the American Heart Association journal, Circulation that explains how following the American Heart Associations Lifes Simple 7 steps to reduce your risk for heart disease can also help prevent cancer. Lead study author, Dr. Laura J. Rasmussen-Torvik said “We were gratified to know adherence to the Lifes Simple 7 goals was also associated with reduced incidence of cancer… this can provide a clear, consistent message about the most important things people can do to protect their health and lower their overall risk for chronic diseases.”

The team identified the seven critical lifestyle habits that promote a healthy heart as: being physically active, keeping a healthy weight, eating a healthy diet, maintaining healthy cholesterol levels, keeping blood pressure down, regulating blood sugar levels and not smoking. To assess the impact of these habits on cancer risk, the researchers analyzed the health records of 13,253 men and women who were involvedin the Atherosclerosis Risk in Communities Study, which tracked the seven risk factors and the participants’ health outcomes since 1987.

Dramatically Lower Your Risk for Developing Chronic Life-Threatening Diseases

The participants were interviewed at the outset of the study to establish how closely they followed the established heart disease lifestyle risk factors. After a period of twenty years, researchers reviewed hospital records and cancer registries and discovered that 2,880 of the participants were diagnosed with cancer of the lung, colon, rectum, prostate or breast. Scientists found that the incidence of cancer closely paralleled following fewer lifestyle habits, as compared to participants that did not develop the illness.

The team determined that people who followed six of the seven health metrics had a 51 percent lower cancer risk than the participants who did not meet any of the steps. When smoking was removed as a factor, participants who followed five to six of the health steps had a 25 percent lower cancer risk. Dr. Rasmussen-Torvik concluded“This adds to the strong body of research suggesting that it is never late to change, and that if you make changes like quitting smoking and improving your diet, you can reduce your risk for both cardiovascular disease and cancer.” Health-conscious individuals already follow the identified healthy lifestyle practices, but it certainly makes sense to ensure that each of these habits is at the core of your daily regimen to dramatically lower risk of heart disease and cancer.

Tips to Reduce Stroke Risk

Stroke is a medical disease not only attacks the elderly. In the United States each years 15,000 people aged between 30-44 years had a stroke.

In Indonesia, the number of stroke has never been clear. Please be advised, due to health data is not considered important. But experts agree that age of stroke patients are getting younger here.

If you do not want and do not be a victim, start now also have to take precautions. Here are some suggestions from Harold P. Adams, Jr.. MD., Professor of neurology at the University of Iowa Hospital and Clinic, Iowa City, USA., To reduce the risk of stroke.

1. Check your blood pressure regularly. Research shows that 40 percent diligent control reduces the risk of stroke. "Controlling high blood pressure is vital for the prevention of stroke," said Prof. Adams. When more than 140/90, meaning your blood pressure high. Try to lower it.

2. Get rid of tobacco. The study results showed, away from tobacco reduces the risk of stroke by 33 percent. "There is no smoke slightly. Should be stopped altogether, since this time!" Prof said. Adams.

3. Check your neck. Ask your doctor to listen to swish it around your neck. This is especially important if you have atherosclerosis (hardening and thickening of blood vessels) that causes blockage of blood flow.

4. Do exercise. Research shows that those who started training at the age between 25-40 years, the risk of stroke was reduced 57 percent. While that began training at the age of 40-55 years, 37 percent better chance to avoid a stroke.

5. Originally green or orange, just eat. Too early called beta-carotene can prevent stroke. But eating vegetables and fruits (source of beta-carotene) more and more each day, said Prof. Adams, very good.

6. Eat potassium. Research confirms, consume potassium-rich foods daily, 40 percent reduced risk of stroke. Potatoes are a good source of potassium, in addition to avocados, soybeans, bananas, salmon and tomatoes.

7. Get to know the content of aspirin. It is often referred aspirin can help prevent stroke. "But if you do not have the risk of stroke, the impact could be less good," said Prof. Adams. Consult your doctor.

8. Reduce fat. Whats good for your heart, good for the brain too. Keeping cholesterol levels means inhibits atherosclerosis and stroke. Eat fat no more than 25 percent of calories.

9. Stay away from alcohol. If you are not yet acquainted with alcohol, better not to know, although there are studies that claim that a certain amount could prevent strokes and heart attacks. Therefore, it is never clear that the size of drink in moderation.