Archive for April, 2009

Women Smokers Prone to Dangerous Blood Vessel Condition

Risk of abdominal aortic aneurysm is 8 times higher than in nonsmokers, study says
By Ed Edelson

Women who smoke are eight times more likely to suffer a potentially fatal rupture of the body’s largest artery, or require surgery to repair the weakening that can cause such a rupture, than nonsmokers.

That’s the conclusion of the latest data from the Women’s Health Initiative, the landmark trial most noted for the 2002 finding that hormone replacement therapy increases the risk of heart problems.

The new finding on the condition called abdominal aortic aneurysm comes from an analysis led by Dr. Frank Lederle, an internist at the Veterans Administration Medical Center in Minneapolis and a professor of medicine at the University of Minnesota.

“My particular interest is abdominal aortic aneurysm,” Lederle said. “Most previous studies of it have been in men, so this is an opportunity to look at a very large study in women.”

The aorta is the main artery carrying blood from the heart. An aneurysm is a weakening or ballooning of the blood vessel, a process that can take years to develop, often without symptoms. Some 15,000 Americans die each year when an abdominal aortic aneurysm ruptures, 40 percent of them women.

The link between smoking and aneurysm was not unexpected, Lederle said. “No one would have expected otherwise,” he said. “There is a very strong association in men as well.”

It is a strong relationship. Even women who gave up smoking had a fourfold higher incidence of rupture than women who never smoked. What really interested Lederle was the finding that women with diabetes were less likely to have a rupture or surgery. It’s not at all clear why that should be so, he said.

“Diabetes makes the arteries stiff, so that might be protective,” Lederle said. “But other studies show that stiff arteries lead to abdominal aortic aneurysm. What we are going to need is a complete biochemical explanation.”

The new study, published online Oct. 15 in the British Medical Journal, also found that hormone replacement therapy reduced the risk of abdominal aortic aneurysm.

“We expected to see it, but the relationship was surprisingly strong,” Lederle said. “We certainly are not going to recommend that it [hormone replacement therapy] be used for that purpose.”
The various findings “are of interest to guide future research,” he added. “We would hope to develop a specific test for this condition.”

Dr. David G. Neschis, a vascular surgeon and an associate professor of surgery at the University of Maryland, said the biggest impact of the new study “will be to raise awareness about the importance of abdominal aortic aneurysm in women. The focus has been on men, and so, it is not screened for as frequently in women.”

“There are a huge number of undiagnosed aneurysms in women,” Neschis added. “Most now are identified as incidental findings, when a woman has a CT scan of the gall bladder or magnetic resonance imaging for back trouble. Perhaps women should be screened more aggressively.”

Screening is especially advisable for women who smoke, have high blood pressure or a family history of the condition, Neschis said. Age is also a factor, he said, since, “if you have it, it grows slowly over time.”

Source:  www.caremark.com

Filed under: Aging, Hormones

Comments Off

Cancer Risk in Microwaved Food

Microwaving food generates the cancer-causing chemical acrylamide, Swedish scientists have discovered.
Swedish research published in April revealed the food contaminant was formed by frying and baking starch-based foods. But now chemists at Stockholm University have found heating any food containing potato in a microwave produces significant levels of acrylamide. Acrylamide, a chemical used in industry to make a plastic component, is known to have caused nerve damage in people who have been exposed to it. It appears to form when food reaches temperatures much higher than 100C during cooking.

The latest research, to be published in the Journal of Agricultural and Food Chemistry, is the work of a team led by Dr Margareta Törnqvist who first discovered acrylamide in food. She believes health is threatened by acrylamide in concentrations greater than 100 parts per billion. Her recent experiments showed the following amounts of acrylamide in foods:

• Potato chips – nearly 4,000 parts per billion
• French fries – 736 parts per billion
• Microwaved grated potato – 650 parts per billion
• Fried spinach – 112 parts per billion

“I would say that boiling at 100 C is the only safe cooking method,” Dr Törnqvist told 4×4 Reports. “We found that when we heated protein-rich foods, such as beef and chicken, only moderate levels of acrylamide were produced.” But carbohydrate-rich foods had high levels, with crisps and chips producing the most. “And the higher the cooking temperature, the higher the level of acrylamide.”

While Dr Törnqvist was hesitant to promote mild cooking because of the dangers of food-borne diseases like Salmonella, she said the study proved overcooking should be avoided, especially with potatoes.

“We have so far only studied the carbohydrate-rich staple foods of Western society.  “But these form some of our most popular meals So food companies may have to make big changes in the way they produce food.”

Source:  BBC news

Filed under: Cancer, Nutrition

Comments Off

  Newer Entries »