Tag Archives: cholesterol

Tips from Tufts on eating eggs …

I count myself as one of those confused about whether and to what extent eggs are a healthy addition to my diet. Love the protein, not so thrilled with the fats… Here is what the Tufts Health & Nutrition Letter has to say about it.

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Filed under American Heart Association, cholesterol, diabetes, eggs, HDL Cholesterol, heart attack, LDL Cholesterol

Are Added Fibers Good for Our Health? – Tufts

In a lot of ways fiber reminds me of what Mark Twain said about the weather. “Everybody talks about it, but nobody does anything about it.” So, here is an excellent rundown on fiber from the Tufts Health & Nutrition Letter.

It is recommended that adults consume between 25 and 30 grams of dietary fiber a day. The average American currently gets about half that amount. According to the latest Dietary Guidelines for Americans, dietary fiber is a “nutrient of public health concern,” meaning this low level of intake could actually be detrimental to our health. So, it’s potentially good news that food manufacturers are adding fiber to processed foods. But is that fiber as good for our health as fiber found naturally in fruits, vegetables, nuts, legumes, and whole grains?

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Health Benefits of Fiber. According to a research review co-authored by Nicola McKeown, PhD, a scientist with Tufts’ Nutritional Epidemiology program and an associate professor at the Friedman School, there is reproducible evidence that dietary fiber found naturally in foods has a role in lowering cholesterol, improving glycemic control, and preventing constipation. And fiber may have more health benefits as well. “Research in this field is continually expanding,” says McKeown. “We’ve only begun to consider things like how the gut microbiota utilize different types of dietary fibers to potentially impact health.” Continue reading

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How are oatmeal and cholesterol connected? – Tufts

Full disclosure: I love oatmeal and have a bowl every morning when I come in from riding my bike. Great with blueberries, broken walnuts, chia seeds, hemp seeds and light brown sugar.

Q. How do cereals like oatmeal reduce LDL cholesterol? To what extent does oatmeal lower cholesterol?

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A. Helen Rasmussen, PhD, a senior research dietitian in the Metabolic Research Unit at the HNRCA, answers: “The soluble fiber in many fruits, vegetables, and grains – called soluble because it dissolves in water – is known to slightly lower blood levels of “bad” LDL cholesterol.

“Normally, the liver uses cholesterol to make bile acid, which helps to break down dietary fats in the small intestine. After the bile is finished doing its job, the body recycles it. However, soluble fiber prevents bile from being recycled. In response, the liver grabs more cholesterol from the bloodstream and uses it to make bile.

“Studies suggest that soluble fiber can lower LDL cholesterol slightly. According to one study, adding 3 grams of soluble fiber from oats (3 servings of oatmeal, 28 grams each) to your diet can reduce your cholesterol by a few points – for example, from 100 to 97 milligrams per deciliter.So, if your LDL is significantly elevated, fiber alone won’t solve the problem.

“But fiber is important for other reasons. Whole foods that people eat to get fiber are also nutritious in other ways. The benefits include increased insulin sensitivity and lower triglycerides.

“You can get fiber from a variety of whole foods and grains. For example, an apple, a half-cup of cooked carrots or broccoli, two slices of whole grain bread, or a half-cup serving of whole-grain breakfast cereal or cooked oatmeal all provide 1 gram of soluble fiber.”

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Can flaxseed lower cholesterol? – Tufts

I have tried for years to cut down my reliance on protein from red meat. Nuts and seeds are often suggested as an alternative source that I have used. So, I was glad to run across this item.

Q. Are flaxseed crackers nutritious, and can they help lower cholesterol? Is the question asked by the Tufts Health and Nutrition Letter.

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A. Nicola McKeown, PhD, a scientist at the HNRCA, answers: “Like other seeds, flaxseeds provide both soluble and insoluble fiber, and they are also a rich source of alpha-linolenic acid, an omega-3 fatty acid which may have anti-inflammatory properties.”

“It is the soluble fiber inside the seed that helps lower cholesterol. Processing the seeds by grinding or soaking in water makes the fiber easier to digest and helps release nutrients for absorption. The insoluble fiber in the tough outer coating of the seed helps create stool mass and plays an important role in bowel health. Foods made with whole flaxseeds, therefore, are more likely to help with constipation than to reduce high cholesterol.”

“The increasing number of flaxseed products appearing in the marketplace offer an alternative to whole-wheat products (which is particularly important for those with gluten intolerances) and, given the high fiber content of these products, I would say they are an excellent snack alternative to refined-grain products. Make sure you look at the labels to ensure products don’t contain a lot of sugar and that flaxseed is not just a minor ingredient.”

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Filed under alternative protein, cholesterol, Fiber, flax seeds, protein

Tufts on eggs and dairy

When I was a reporter on the Chicago Mercantile Exchange, one of the markets I covered was the Shell Egg Futures market. In that capacity I spoke with egg industry people regularly and found myself eating eggs regularly. Being posted on the exchange floor, it was often handy for me to bring a couple of hard boiled eggs to have for lunch as I couldn’t really leave the Exchange during trading hours. I confess to being a big fan of the incredible edible egg.

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Eggs and dairy products are excellent protein sources. Eggs were off the menu for many years for people with elevated cholesterol levels because of their high cholesterol content. However, the latest research has determined that dietary cholesterol (cholesterol from food) doesn’t actually raise blood cholesterol levels for most people, although the saturated fat found in most high-cholesterol foods might. Other research has shown that egg consumption is not significantly associated with a higher risk of coronary artery disease or type 2 diabetes. Continue reading

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Biking linked to lower cardiovascular disease risk – AHA

Can I get an Amen?

People who bike regularly, either for pleasure or as a way to commute, appear to have a lower risk of cardiovascular disease, according to two separate studies published simultaneously in the American Heart Association’s journal Circulation and Journal of the American Heart Association, the AHA/ASA’s Open Access Journal.

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My dog and me rounding a turn on Northerly Island, just south of the Chicago Loop.

While structured cycling as part of a formal workout routine is already known to guard against cardiovascular illness, little is known about the effects of habitual biking done for leisure or as a way to commute. Together, the findings from the newly published studies suggest that leisure and commuter biking may be an important public health strategy in large-scale efforts to reduce cardiovascular risk.

In the Circulation study, 45,000 Danish adults (aged 50 to 65) who regularly biked for recreation or to commute had between 11 percent and 18 percent fewer heart attacks during a 20-year follow-up (1993-2013).

The analysis showed that as little as half an hour of biking per week provided some protection against coronary artery disease. Additionally, people who took up biking during the first five years the authors followed them had about a 25 percent lower risk of developing heart disease, compared with those who remained non-bikers in the subsequent 15-year period.

Researchers caution that their findings do not prove definitively that riding a bike for leisure or to and from work can prevent heart attacks. However, they say, the lower number of cardiovascular events observed among those who biked on a regular basis is a strong indicator that such activity can boost cardiovascular health.

“Finding time for exercise can be challenging for many people, so clinicians working in the field of cardiovascular risk prevention should consider promoting cycling as a mode of transportation,” said Anders Grøntved, M.Sc., M.P.H., Ph.D., senior study author and associate professor of physical activity epidemiology at the University of Southern Denmark.

Researchers also tracked participants’ overall exercise habits, activity levels and frequency of bicycle riding, along with heart disease risk factors, such as blood pressure, weight, cholesterol, smoking, diet and alcohol consumption. Participants were asked to provide information about cycling habits at the onset of the study and once more in five years.

In all, there were 2,892 heart attacks during the 20-year follow-up. Researchers estimate that more than 7 percent of all heart attacks could have been averted by taking up cycling and keeping it up on a regular basis.

“Because recreational and commuter biking is an easy way to make physical activity part of one’s routine in a non-structured and informal fashion, based on the results, public health authorities, governments and employers ought to consider initiatives that promote bicycle riding as a way to support large-scale cardiovascular disease prevention efforts,” said Kim Blond, M.Sc, lead author and research assistant at the University of Southern Denmark.

The Journal of the American Heart Association study revealed that middle-aged and older Swedish adults who biked to work were less likely than non-bikers to be obese, have high cholesterol, high blood pressure or pre-diabetes — all critical drivers of cardiovascular risk.

Researchers followed more than 20,000 people in their 40s, 50s and 60s over 10 years and monitored their commuting habits, weight, cholesterol levels, blood glucose and blood pressure.

At the beginning of the study, active commuters (biked to work) were 15 percent less likely to be obese, 13 percent less likely have high blood pressure, 15 percent less likely to have high cholesterol and 12 percent less likely to have pre-diabetes or diabetes, compared with passive commuters (used public transportation or drove to work).

During a follow-up exam 10 years later, the portion of study participants who switched from passive commuting to active commuting also had an improved risk profile. They were less likely to be obese, have diabetes, hypertension or elevated cholesterol, compared with non-bikers.

Collectively, at the 10-year follow-up, those who maintained biking or took up biking at some point had a 39-percent lower risk of obesity, 11 percent lower risk of high blood pressure, 20 percent lower risk of high cholesterol and 18 percent lower diabetes risk.

“We found active commuting, which has the additional advantages of being time-efficient, cheaper and environmentally friendly is also great for your health,” said Paul Franks, Ph.D., senior study author, professor in the Department of Clinical Sciences at Lund University in Sweden and guest professor at Umeå University in Sweden. “The multiple advantages of active commuting over structured exercise may help clinicians convey a message that many patients will embrace more readily than being told to join a gym, go for a jog or join a sports team.”

Researchers noted that there was no minimum amount of time or distance required to reduce one’s risk, even though people who biked longer or more often experienced small additional gains in risk reduction.

Because the study was observational, it is difficult to establish a cause-and-effect relationship between improved cardiovascular health and commuter biking, but the findings do indicate a strong cardio-protective effect from cycling.

Based on their findings, researchers also estimated that maintaining biking habits or switching from passive commuting to biking may have prevented 24 percent of obesity cases, 6 percent of hypertension diagnoses, 13 percent of high cholesterol diagnoses, and 11 percent of the cases of diabetes.

“The really good news here is that it’s never too late to benefit from an active lifestyle,” Franks said. “People who switched from passive to active commuting saw considerable gains in their cardiovascular health.”

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Filed under biking, cholesterol, commuter biking, Exercise, exercise benefits, high blood pressure, high cholesterol

New review highlights benefits of plant-based diets for heart health

There seems to be a lot of pro-plant based diet info coming out of late. The old ‘meat and potatoes’ diets we grew up on in the ’50’s are being viewed in some doubt. Attitudes change as we learn more about health benefits. While I don’t mean to equate smoking with eating meat, I remember when my first wife was pregnant with our daughter in the 1960’s she said she was going to quit smoking till the baby was born. I thought that seemed really extreme at the time. These days no sane mom-to-be would consider ‘lighting up.’

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Vegetarian, especially vegan, diets are associated with better cardiovascular health, according to a new review published in the journal Progress in Cardiovascular Diseases.

Researchers with the Physicians Committee for Responsible Medicine looked at multiple clinical trials and observational studies and found strong and consistent evidence that plant-based dietary patterns can prevent and reverse atherosclerosis and decrease other markers of cardiovascular disease (CVD) risk, including blood pressure, blood lipids, and weight. Continue reading

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Filed under blocked arteries, cardiovascular diseases, cardiovascular health, cholesterol, good weight loss foods, HDL Cholesterol, hypertension, LDL Cholesterol, weight loss

How Old Are You Really?

I thought this was an excellent explanation of good health in general and aging in particular.

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Tony

Training For Life

This article was first published in Rotary News on April 2018.

There are two aspects to ageing. Your chronological age is the calculated number of years you have lived. Your biological or “real” age  refers to the current condition of your physiological body at its very basic cellular level. These two are not necessarily one and the same. An individual may be chronologically 30,  but might have the body and mind of a 55-year-old. He could be overweight, lethargic, with poorly conditioned muscles, poor memory, productivity and low stamina. He may be stressed, depressed, with a laundry list of medical conditions and pills to manage them.

On the contrary, someone could be 50 years old chronologically but have an actual age of a 35-year-old in terms of energy, stamina, strength, and pure joi de vivre. 

Factors that ascertain your Real or Biological age

These are blood pressure, heart rate…

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Famous people born today – January 26

General Douglas MacArthur, Paul Newman, Angela Davis, Wayne Gretzky, Eddie Van Halen, Jules Feiffer and Ellen DeGeneres were all born on January 26.

Oh, yes, and one not so famous. It’s also my birthday. I am now 78 years old. I am happy to say that I feel great and am healthier than I was 20 years ago when I toiled in the working world.

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This is my birthday picture from last year. It’s the only one I have that’s decorated.

This is from my birthday blog post last year:

One of the main reasons I feel like I have things so together is this blog. I started writing it in March of 2010 with a partner who has since left for other pursuits. From the beginning, I discovered a focus. At first it was simply trying to keep my weight down. I learned portion control and serving size. This Italian guy was surprised to learn that a “serving” of pasta was not a 10 inch plate heaped with spaghetti noodles smothered in tomato sauce. No, a serving of pasta is about the size of a baseball. Incredibly, that was a revelation to me. But I put the information to use. I began to reduce my portions accordingly. I am not going to recount all the lessons I learned in the past nearly eight years, but if you want to get control of your weight, check out my Page – How to Lose Weight – and Keep it Off. Continue reading

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Filed under 78th birthday, aging, cholesterol, Exercise, HDL Cholesterol, LDL Cholesterol, successful aging

Coconut oil: Healthful or unhealthful? – MNT

Coconut oil has been all the rage for some time. Endorsed by a number of celebrities as a superfood, this tropical-smelling fat — often liberally applied to our skin and scalps — is a favorite of many. But the question remains: is it healthful or not?

Fat suffered a bad reputation for a long time and we were told to opt for low-fat options instead. But the tides turned eventually, prompting us to see fats in a new light.

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Our lives became simpler. We learned how to avoid bad (saturated and hydrogenated) fats and eat good (unsaturated) ones to keep our tickers and arteries healthy.

Then the humble coconut came along in 2003, and the waters were once again muddied. Seen by some as a superfood but recently labeled by the American Heart Association (AHA) as part of the pool of unhealthful fats, the controversy goes on.

So, what are the scientific facts behind the coconut oil hype, and what are the latest developments?

Secret ingredient: ‘Medium-chain’ fatty acids

Many of the purported health claims surrounding coconut oil stem from research published in 2003 by Marie-Pierre St-Onge, Ph.D. — a professor of nutritional medicine at Columbia University in New York City, NY. Continue reading

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Filed under cholesterol, coconut oil, HDL Cholesterol, high cholesterol, LDL Cholesterol, medium chain fatty acids

The latest buzz word in health: METABOLIC SYNDROME

Herewith a wonderful write up on Metabolic Syndrome, a medical condition that sadly seems to be gaining in popularity. Dr. Jonathan gives a superb explanation of it and what you can do to avoid succumbing to it.

Tony

All About Healthy Choices

page-21croppedThe diagnosis metabolic syndrome dates back to the 1950’s. It became more popular around the late 1970’s when the low fat diets first became popular. Today, it is a diagnosis used regularly to define an ever growing percentage of our population. We doctors make it sound like a “disease” requiring our intervention to overcome this life threatening syndrome. In reality, it is a state of dysfunction caused PRIMARILY by the consumer.

What is Metabolic Syndrome? It is a state of diminishing health based on an individual diagnosed with any three of the following five conditions:

  1. elevated blood pressure (≥ 130/85mmHg)

  2. elevated fasting blood sugar (≥100mg/dL)

  3. excess body fat around the waste (abdominal obesity >35 inches in women and >40 inches in men)

  4. HDL cholesterol ≤40 mg/dL for men or 50 mg/dL for women

  5. elevated triglycerides (≥150 mg/dL)

In real numbers, these conditions exist in the United States population as follows:

  1. as of…

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Cholesterol levels linked Alzheimer’s – MNT

I have mentioned previously about losing three family members to Alzheimer’s Disease and/or dementia. Hence, my own serious concern about these mental conditions. I remember my aunt whom Alzheimer’s took had very high cholesterol late in life and had been warned by her doctor that she needed to get her numbers down. So, this study from  Medical News Today published several years ago had real meaning for me.

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Project leader Bruce Reed, a professor of neurology at the University of California (UC) Davis, and associate director of its Alzheimer’s Disease Center, says:

“Our study shows that both higher levels of HDL – good – and lower levels of LDL – bad – cholesterol in the bloodstream are associated with lower levels of amyloid plaque deposits in the brain.”

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Plant-based diet yields cardiometabolic health benefits -MNT

I was a vegetarian in my younger days. I lasted for about five years. In those days, there wasn’t the same level of consciousness or acceptance of this kind of diet that there is now. Although I left vegetarianism, I have continued to limit the amount of red meat I consume. I also eat a lot of fish and seeds and nuts for protein sources.

Medical News Today reports that plant-based eating patterns continue to soar in popularity and a group of nutrition researchers outline the science behind this sustainable trend in a review paper, entitled “Cardiometabolic benefits of plant-based diets,” which appears as an online advance in Nutrients. The review will publish in a future special edition, entitled “The Science of Vegetarian Nutrition and Health.”

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The review outlines how a plant-based diet, which is naturally low in calories, saturated fat, and cholesterol, and rich in nutrients, like fiber and antioxidants, could be one tool, in addition to adopting a healthful lifestyle, used to improve nutrition intake and reduce the risk of heart disease, stroke, obesity, and type 2 diabetes.

 

The authors, Hana Kahleova, M.D., Ph.D., Susan Levin, M.S., R.D., C.S.S.D., and Neal Barnard, M.D., F.A.C.C., analyzed clinical research studies and reviews published until May 2017. Their research finds a plant-based diet, built around vegetables, fruits, whole grains, and legumes, can improve nutrient intake and help manage body weight and glycemic control, improve cholesterol, lower blood pressure, and reverse atherosclerosis, or the narrowing of the arteries caused by the accumulation of arterial plaque.

“The future of health care starts on our plates,” says Dr. Kahleova, the lead study author and the director of clinical research at the nonprofit Physicians Committee. “The science clearly shows food is medicine, which is a powerful message for physicians to pass on to their patients and for policymakers to consider as they propose modifications for health care reform and discuss potential amendment to the 2018 Farm Bill.”

To understand the health benefits of a plant-based diet, the researchers analyze its structure:

Fiber

Fiber contributes to bulk in the diet without adding digestible calories, thus leading to satiety and weight loss. Additionally, soluble fiber binds with bile acids in the small intestines, which helps reduce cholesterol and stabilize blood sugar.

Plant-Based Rx: Aim to eat at least 35 grams of dietary fiber a day. The average American consumes 16 grams of dietary fiber each day.

Fats

Plant-based diets are lower in saturated fat and dietary cholesterol. Replacing saturated fats with polyunsaturated and monounsaturated fats can increase insulin sensitivity, a risk factor for metabolic syndrome and type 2 diabetes.

Plant-Based Rx: Swap meat and dairy products, oils, and high-fat processed foods for smaller portions of plant staples, like a few avocado slices or a small handful of nuts and seeds, which are rich in polyunsaturated and monounsaturated fats.

Plant Protein

Vegetable proteins reduce the concentrations of blood lipids, reduce the risk of obesity and cardiovascular disease, and may have anti-inflammatory and anti-cancer effects.

Plant-Based Rx: Legumes, or lentils, beans, and peas, are naturally rich in protein and fiber. Try topping leafy green salads with lentils, black beans, edamame, or chickpeas.

Plant Sterols

Plant sterols that have a structure similar to that of cholesterol reduce cardiovascular disease risk and mortality, have anti-inflammatory effects, and positively affect coagulation, platelet function and endothelial function, which helps reduce blood clots, increases blood flow, and stabilizes glycemic control in patients with type 2 diabetes.

Plant-Based Rx: Consume a high intake of antioxidants and micronutrients, including plant sterols, from whole plant foods, like vegetables, fruits, grains, nuts, beans, and seeds. A plant-based diet supports cardio-metabolic benefits through several independent mechanisms. The synergistic effect of whole plant foods may be greater than a mere additional effect of eating isolated nutrients.

“To make significant health changes, we have to make significant diet changes,” concludes Dr. Kahleova. “A colorful plant-based diet works well for anyone, whether you’re an athlete looking to boost energy, performance, and recovery by enabling a higher efficiency of blood flow, which equates to oxygen conversion, or if you’re a physician who wants to help patients lose extra weight, lower blood pressure, and improve their cholesterol.”

Dr. Kahleova and the study authors recommend using a plant-based diet as an effective tool to treat and prevent cardiometaoblic disease, which they would like to see promoted through future dietary guidelines and nutrition policy recommendations.

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Cholesterol may affect brain functions – Study

Having lost three family members to Alzheimer’s Disease and dementia, I was fascinated by this information from researchers in Berlin.

A study led by researchers at the Hospital del Mar Medical Research Institute (IMIM) and the Institute of Medical Physics and Biophysics at the Faculty of Medicine in Charité Hospital, Berlin, published in the journal Nature Communications, demonstrates that the cholesterol present in cell membranes can interfere with the function of an important brain membrane protein, through a previously unknown mode of interaction. Specifically, cholesterol is capable of regulating the activity of the adenosine receptor, by invading it and accessing the active site. This will allow new ways of interacting with these proteins to be devised that in the future could lead to drugs for treating diseases like Alzheimer’s.

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The adenosine receptor belongs to the GPCR family (G Protein-Coupled Receptors), a large group of proteins located in cell membranes, which are key in the transmission of signals and communication between cells. GPCRs are therefore involved in the majority of important physiological processes, including the interpretation of sensory stimuli such as vision, smell, and taste, the regulation of the immune and inflammatory system, and behavior modulation. Continue reading

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Dairy – Good or Bad? – MNT

I started drinking soymilk some years ago after reading some scare stories about cow milk consumption. I don’t even remember the reasons now, but I do look forward to my quarts of soymilk that I buy from Costco. Since starting I can’t put my finger on any negative health effects.

This extensive Medical News Today rundown by Hannah Nichols gives a lot of useful detail on the subject.

What do government health guidelines say? According to the United States Department of Agriculture (USDA) food MyPlate guidelines, to get all the nutrients you need from your diet, healthy food and beverage choices should be made from all five food groups, including fruits, vegetables, grains, protein foods, and dairy.

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The dairy food group consists of all fluid milk products and many foods that are made from milk. The USDA recommend that food choices from the dairy group should retain their calcium content and be low-fat or fat-free. Fat in milk, yogurt, and cheese that is not low-fat or fat-free will count toward your limit of calories from saturated fats.

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What happens after you quit smoking: A timeline

As regular readers know, I feel strongly that smoking is an unmitigated blight on our lives. We lose over 170,000 people to it every year – just in lung cancer alone – totally preventable. To be honest, I am surprised that anyone who can read would choose to be a smoker. Nonetheless, it is so. I have a Page on it – How many ways does smoking harm you?   which I recommend you check out after reading this.

I am reproducing what follows from Medical News Today because I like the way they spell out positive aspects of ceasing smoking. Jenna Fletcher wrote it.

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Cigarette smoking is one of the leading causes of preventable death in the United States. Despite this, some smokers find quitting daunting. They think it will take a very long time before seeing improvements in their health and well-being.

However, the timeline for seeing real benefits to quitting smoking is much faster than most people realize. Health benefits begin in as little as an hour after the last cigarette and continue to improve. Continue reading

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Filed under blood pressure, cholesterol, coronary heart disease, impact of quitting smoking, smoking, Smoking dangers