Stress triggers irritable bowel syndrome
Stress and anxiety levels raise the likelihood of developing irritable bowel syndrome.People with irritable bowel syndrome (known as IBS) suffer chronic discomfort with cramping, diarrhoea or constipation. The causes of IBS are unclear and there has been debate whether it is mostly due to psychological factors or biological triggers, or perhaps a combination. Researchers from the University of Southampton in the UK looked at the impact of psychological factors on the risk of IBS following an episode of gastroenteritis. They studied 620 patients who had no history of IBS or any serious bowel condition but came down with gastroenteritis caused by bacteria called Campylobacter. The subjects completed a questionnaire at the time of the infection to assess mood and personality factors, and follow-up questionnaires were administered at 3 and 6 months after the episode.Forty-nine subjects were classified as having IBS at both follow-up visits. Higher levels of perceived stress, anxiety, and negative illness beliefs at the time of infection were all identified as risk factors for IBS. By contrast, depression and perfectionism did not seem to increase the risk of IBS.The findings suggest that gastroenteritis may trigger the symptoms, but cognition, behaviour and emotions may help to prolong and maintain them over time.
Gut,February 2007
27 February 2007
Thursday, March 1, 2007
Garlic doesn’t lower cholesterol
| Garlic doesn’t lower cholesterol | |||||
| Eating garlic cloves or garlic supplement every day does not reduce the cholesterol levels. However, they may protect the heart in other ways. Researchers from the Stanford University Medical School in California found that adults with moderately high levels of LDL ("bad") cholesterol who ate the equivalent of one clove of garlic a day, six days a week, for six months showed no significant changes in their LDL levels or any other measurement of blood lipids or fats. Garlic supplements or dietary garlic in reasonable doses are unlikely to produce lipid benefits. Crushing garlic triggers the release of allicin, a chemical that blocks the formation of cholesterol in a lab dish, and many animal studies have found garlic can lower cholesterol. However, human studies of garlic's cholesterol-lowering powers have had mixed results. The biological activity of garlic may vary, depending on its formulation. The researchers compared three different forms - raw garlic, powdered garlic supplement, and aged garlic extract to placebo in 192 men and women with moderately elevated LDL cholesterol levels. The researchers took blood samples from the participants' monthly for six months, and found no significant reductions in LDL cholesterol for any of the four groups. The current study used higher levels of allicin than investigated in past trials, and also involved more participants than almost all previous investigations. However, garlic could be helpful for people with higher levels of cholesterol than individuals in the current study. The findings suggest that garlic may have other cardiovascular benefits, perhaps to slow hardening of the arteries or reduce a propensity to form blood clots. The results do not rule out usefulness of garlic in the prevention of cardiovascular disease. The supplements are probably, safe, but the jury is still out on their protective effects on the heart. Archives of Internal Medicine, February 2007 | |||||
| 27 February 2007 | |||||
Can diabetics eat watermelon?
Can diabetics eat watermelon?
Q. Is watermelon good for diabetics?
A. Watermelon contains carbohydrate and of late carbohydrate has become a dirty word. Of course, some carbohydrate-rich foods, such as breads and other products made with white flour, are bad news. But others, including vegetables, whole grains, beans, and fruits, are a very important part of a diabetic diet. It all depends on how a particular carbohydrate is metabolised in the body. Although all carbohydrates are ultimately broken down into glucose and other simple sugars, the rate at which this happens varies. Some cause a rapid and dramatic rise in blood sugar levels, while others are digested more slowly and their sugars are released into the bloodstream more gradually. Several factors determine where a food falls in this spectrum, including the type of carbohydrate and amount of fibre it contains, how much it has been processed, how long it is cooked, even how acidic it is. A means of evaluating this and thereby assigning a set of values to foods is called the glycaemic index. The higher the glycaemic index of a particular food, the faster and more dramatic the rise in blood sugar after eating it. However, because it ignores the amount of carbohydrate in an average serving of a food, it needed a little refining. Enter the glycaemic load. The glycaemic load of a food takes into account both the glycaemic index and the number of carbohydrates per serving, giving us a more reasonable indication of a foods impact on blood sugar. Watermelon, has a high glycaemic index. However, a typical serving, because so much of it is water, contains very little carbohydrate and thus has a low glycaemic load. Three-quarters of a cup of watermelon balls has fewer than nine grams of carbohydrate. You would have to eat a heck of a lot of watermelon to have the same impact on your blood sugar that a single slice of bread would have. This means that watermelon, carrots, and some other high-glycaemic index foods that diabetics may previously have shied away from are perfectly acceptable.26 February 2007
Answered byMs. Neesha Bukht ChoksyConsultant Nutritionist
Q. Is watermelon good for diabetics?
A. Watermelon contains carbohydrate and of late carbohydrate has become a dirty word. Of course, some carbohydrate-rich foods, such as breads and other products made with white flour, are bad news. But others, including vegetables, whole grains, beans, and fruits, are a very important part of a diabetic diet. It all depends on how a particular carbohydrate is metabolised in the body. Although all carbohydrates are ultimately broken down into glucose and other simple sugars, the rate at which this happens varies. Some cause a rapid and dramatic rise in blood sugar levels, while others are digested more slowly and their sugars are released into the bloodstream more gradually. Several factors determine where a food falls in this spectrum, including the type of carbohydrate and amount of fibre it contains, how much it has been processed, how long it is cooked, even how acidic it is. A means of evaluating this and thereby assigning a set of values to foods is called the glycaemic index. The higher the glycaemic index of a particular food, the faster and more dramatic the rise in blood sugar after eating it. However, because it ignores the amount of carbohydrate in an average serving of a food, it needed a little refining. Enter the glycaemic load. The glycaemic load of a food takes into account both the glycaemic index and the number of carbohydrates per serving, giving us a more reasonable indication of a foods impact on blood sugar. Watermelon, has a high glycaemic index. However, a typical serving, because so much of it is water, contains very little carbohydrate and thus has a low glycaemic load. Three-quarters of a cup of watermelon balls has fewer than nine grams of carbohydrate. You would have to eat a heck of a lot of watermelon to have the same impact on your blood sugar that a single slice of bread would have. This means that watermelon, carrots, and some other high-glycaemic index foods that diabetics may previously have shied away from are perfectly acceptable.26 February 2007
Answered byMs. Neesha Bukht ChoksyConsultant Nutritionist
World’s new diabetes epicentre - INDIA
NEW DELHI, NOVEMBER 13: Only 2.2 per cent of its adult population is obese but India has the highest prevalence of diabetes in the world. In its latest issue, leading medical journal The Lancet says an estimated 12 per cent of the adult Indian population — in the age group 30-50 — has diabetes. By 2025, diabetes would have targeted about 20 million people in India and another 20 million in China, the two most populous countries.
According to The Lancet, the prevalence of diabetes in India has increased considerably: climbing from 4 per cent in the 1970s to 12 per cent of the population now. The prevalence is more than what it’s in the US which was considered to be the diabetes epicentre not long ago — it’s 8 per cent in the US.
The Lancet says that increase in diabetes in Asia differs from that reported in other parts of the world: it has developed in a much shorter time, in a younger age group and in people with much lower body mass index (BMI). In other words, people need not necessarily be very obese to become diabetic.
The report says that the key differences between the Asian increase and that in the West is the high proportion of body fat and prominent abdominal obesity among Asians compared to those of European origin with similar BMI values. These characteristics mean that Asians have a higher pre-disposition to insulin resistance at a lesser degree of obesity than people of European descent. Another factor is the pronounced dysfunction in early insulin secretion that has been reported in Asian populations. In developed countries, diabetes targets mostly those above 65 years. But in developing countries, most people with diabetes are aged between 45 and 64 years.
According to The Lancet, the prevalence of diabetes in India has increased considerably: climbing from 4 per cent in the 1970s to 12 per cent of the population now. The prevalence is more than what it’s in the US which was considered to be the diabetes epicentre not long ago — it’s 8 per cent in the US.
The Lancet says that increase in diabetes in Asia differs from that reported in other parts of the world: it has developed in a much shorter time, in a younger age group and in people with much lower body mass index (BMI). In other words, people need not necessarily be very obese to become diabetic.
The report says that the key differences between the Asian increase and that in the West is the high proportion of body fat and prominent abdominal obesity among Asians compared to those of European origin with similar BMI values. These characteristics mean that Asians have a higher pre-disposition to insulin resistance at a lesser degree of obesity than people of European descent. Another factor is the pronounced dysfunction in early insulin secretion that has been reported in Asian populations. In developed countries, diabetes targets mostly those above 65 years. But in developing countries, most people with diabetes are aged between 45 and 64 years.
Wash vegetables and fruits before consumption
How to wash vegetables and fruits before consumption?
Q. The vegetables and fruits available in the market nowadays are contaminated with insecticides and pesticides. How should we wash the vegetables and fruits before consuming them?
A. Fruits and vegetables are an important part of the Indian diet. It is recommended that you eat at least five servings or more of fruits and vegetables each day. If food is not handled properly, germs can survive/grow to levels that make people sick. Fruits and vegetables can pick up dust and soil as they are being harvested, handled, packed, and shipped. They may also have trace amounts of chemicals and bacteria on the outer tissues that can be removed by washing. The following are suggestions for safe handling of fruits and vegetables. At the market: Trust your senses. Look for fresh-looking fruits and vegetables that are not bruised, shrivelled, mouldy, or slimy or on which the skin is bruised or broken which will indicate that the inside has already been contaminated. Germs can adhere to the surface of vegetable and can be passed to the flesh when cut (cross contamination). Do not purchase anything that smells bad, and do not buy packaged vegetables that look slimy. Buy only what you need that can be used within a few days. Apples, potatoes, and citrus fruits can be stored longer. Handle produce gently at the store. Keep produce on top in the basket (putting groceries on top of produce can bruise it). The most important thing you can do is wash all fruits and vegetables in clean drinking water before eating, even if you do not plan to eat the skin, such as melons or oranges. Wash the fruits just before you plan to use it, not when you put it away. However, lettuce can be rinsed before refrigerating to help maintain crispness. Washing in slightly warm water brings out the flavour and aroma of the fruit or vegetable you are preparing. Spraying: The best method for washing ripe or fragile berry fruits--strawberries, grapes etc. is by using a spring sprayer. Use a colander so you can gently turn the fruit as you spray. Immersion: If you do not have a sink sprayer, berries and whole soft fruit should be placed in a wire basket or colander into a pot of lukewarm water. Move the basket in and out of the water several times. Change the water until the water remains clear. Do this process quickly. If the fruit absorbs too much water, it will lose flavour, texture, and aroma. Dry: Dry with a paper towel. Greens, such as palak and methi should be cooked while wet, immediately after washing. Cold Water Washing: Vegetables used in salads, such as lettuce, radishes, carrots, etc., should be washed in the coldest tap water available to maintain crispness. To get maximum crispness, immerse the greens in a mixture of ice cubes and water about a half-hour before serving. Do not use detergent when washing fruits and vegetables. The detergent residues will be left on the fruits and vegetables. Produce items are porous and will absorb the detergent. Peel and discard outer leaves or rinds in fruits like watermelon, papaya, mango, pumpkins etc. Scrub hearty vegetables, such as potatoes and carrots, if you want to eat the fibre and nutrient rich skin.06 October 2006
Answered byMs. Neesha Bukht ChoksyConsultant NutritionistNew
Q. The vegetables and fruits available in the market nowadays are contaminated with insecticides and pesticides. How should we wash the vegetables and fruits before consuming them?
A. Fruits and vegetables are an important part of the Indian diet. It is recommended that you eat at least five servings or more of fruits and vegetables each day. If food is not handled properly, germs can survive/grow to levels that make people sick. Fruits and vegetables can pick up dust and soil as they are being harvested, handled, packed, and shipped. They may also have trace amounts of chemicals and bacteria on the outer tissues that can be removed by washing. The following are suggestions for safe handling of fruits and vegetables. At the market: Trust your senses. Look for fresh-looking fruits and vegetables that are not bruised, shrivelled, mouldy, or slimy or on which the skin is bruised or broken which will indicate that the inside has already been contaminated. Germs can adhere to the surface of vegetable and can be passed to the flesh when cut (cross contamination). Do not purchase anything that smells bad, and do not buy packaged vegetables that look slimy. Buy only what you need that can be used within a few days. Apples, potatoes, and citrus fruits can be stored longer. Handle produce gently at the store. Keep produce on top in the basket (putting groceries on top of produce can bruise it). The most important thing you can do is wash all fruits and vegetables in clean drinking water before eating, even if you do not plan to eat the skin, such as melons or oranges. Wash the fruits just before you plan to use it, not when you put it away. However, lettuce can be rinsed before refrigerating to help maintain crispness. Washing in slightly warm water brings out the flavour and aroma of the fruit or vegetable you are preparing. Spraying: The best method for washing ripe or fragile berry fruits--strawberries, grapes etc. is by using a spring sprayer. Use a colander so you can gently turn the fruit as you spray. Immersion: If you do not have a sink sprayer, berries and whole soft fruit should be placed in a wire basket or colander into a pot of lukewarm water. Move the basket in and out of the water several times. Change the water until the water remains clear. Do this process quickly. If the fruit absorbs too much water, it will lose flavour, texture, and aroma. Dry: Dry with a paper towel. Greens, such as palak and methi should be cooked while wet, immediately after washing. Cold Water Washing: Vegetables used in salads, such as lettuce, radishes, carrots, etc., should be washed in the coldest tap water available to maintain crispness. To get maximum crispness, immerse the greens in a mixture of ice cubes and water about a half-hour before serving. Do not use detergent when washing fruits and vegetables. The detergent residues will be left on the fruits and vegetables. Produce items are porous and will absorb the detergent. Peel and discard outer leaves or rinds in fruits like watermelon, papaya, mango, pumpkins etc. Scrub hearty vegetables, such as potatoes and carrots, if you want to eat the fibre and nutrient rich skin.06 October 2006
Answered byMs. Neesha Bukht ChoksyConsultant NutritionistNew
Cola consumption leads to weaker bones
Women who want to keep their bones strong may want to keep their cola consumption to a minimum.In a study of more than 2,500 adults, researchers from the Tufts University in Boston found that women who consumed cola daily had lower bone mineral density (BMD) in their hips than those who drank less than one serving of cola a month.Because BMD is strongly linked with fracture risk, and because cola is a popular beverage, this is of considerable public health importance. Studies in teen girls have tied heavy soft drink consumption to fractures and lower BMD but it is not clear if this is because they're drinking less milk, or if it is due to any harmful effects of soda itself.To investigate this question in adults, the researchers measured BMD in the spine and at three points on the hips in 1,413 women and 1,125 men. While there was no association between soft drinks in general and BMD, the researchers found that women who drank the most cola had significantly less dense bones in their hips. The greater their intake, the thinner the bones, and the relationship was seen for diet, regular, and non-caffeinated colas. Cola consumption had no effect on BMD in men. Women who drank more cola did not drink less milk, but they did consume less calcium and had lower intakes of phosphorus in relation to calcium. Cola contains phosphoric acid, which impairs calcium absorption and increases excretion of the mineral. Caffeine has also been linked to osteoporosis.No evidence exists that occasional use of carbonated beverages, including cola, is detrimental to bone. However, unless additional evidence rules out an effect, women who are concerned about osteoporosis may want to avoid the regular use of cola beverages.
Gum disease predicts kidney trouble
Gum disease predicts kidney trouble
Periodontitis - an infection of the gums that destroys the tissue and bone supporting the teeth - is associated with the development of kidney disease in patients with type 2 diabetes.Researchers from the National Institutes of Health, Phoenix, USA, studied 529 type 2 diabetics living in the Gila River Indian Community who were at least 25 years of age and had at least one periodontal examination. Of the 529 subjects in the study, 107 (20 percent) had none/mild periodontitis, 200 (38 percent) had moderate periodontitis, and 117 (22 percent) had severe periodontitis, and 105 subjects (20 percent) were toothless at the start of the study. A total of 193 subjects showed signs of kidney disease, within a median follow-up period of 9 years. During a median follow-up of 15 years, 68 subjects developed full-blown renal disease. Moderate and severe periodontitis and toothlessness predicted the development of kidney disease in a dose-dependent manner. In adjusted analyses, people with moderate gum disease had a 2-fold increased risk of kidney disease and those with severe gum disease had a 2.1-fold increased risk. Toothless participants had a 3 fold increased risk of developing kidney disease. Periodontitis also predicted the development of end-stage renal disease. A proposed mechanism for the effect of gum disease on the development of kidney disease is inflammation. Both periodontitis and kidney disease are associated with inflammatory markers such as C-reactive protein and chronic low-level inflammation associated with periodontitis may lead to endothelial dysfunction, which plays a role in the pathogenesis of kidney disease.
Periodontitis - an infection of the gums that destroys the tissue and bone supporting the teeth - is associated with the development of kidney disease in patients with type 2 diabetes.Researchers from the National Institutes of Health, Phoenix, USA, studied 529 type 2 diabetics living in the Gila River Indian Community who were at least 25 years of age and had at least one periodontal examination. Of the 529 subjects in the study, 107 (20 percent) had none/mild periodontitis, 200 (38 percent) had moderate periodontitis, and 117 (22 percent) had severe periodontitis, and 105 subjects (20 percent) were toothless at the start of the study. A total of 193 subjects showed signs of kidney disease, within a median follow-up period of 9 years. During a median follow-up of 15 years, 68 subjects developed full-blown renal disease. Moderate and severe periodontitis and toothlessness predicted the development of kidney disease in a dose-dependent manner. In adjusted analyses, people with moderate gum disease had a 2-fold increased risk of kidney disease and those with severe gum disease had a 2.1-fold increased risk. Toothless participants had a 3 fold increased risk of developing kidney disease. Periodontitis also predicted the development of end-stage renal disease. A proposed mechanism for the effect of gum disease on the development of kidney disease is inflammation. Both periodontitis and kidney disease are associated with inflammatory markers such as C-reactive protein and chronic low-level inflammation associated with periodontitis may lead to endothelial dysfunction, which plays a role in the pathogenesis of kidney disease.
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