Health ShortsJuly 2008Statin, Mediterranean Diet–Good Fit
Even if you’re taking a statin medication to lower your LDL cholesterol and reduce your risk of heart disease, you also need to follow a heart-healthy lifestyle that includes exercise, diet and weight control.
A small randomized study from Finland found that subjects who combined simvastatin and a modified Mediterranean diet had better results than subjects given either the medication or the diet on its own. The modified Mediterranean diet placed limitations on trans fats, saturated fats and dietary cholesterol while stressing omega-3 fatty acids.
[SOURCE: JoAnne M. Foody, M.D., “Mediterranean diet augments benefits of statins and reduces insulin levels,” Journal Watch Cardiology, March 15, 2002]
Salmonella Surfaces on Tomatoes
Salmonella, a disease-carrying organism transmitted from the feces of humans and animals, is commonly found on meat, poultry and eggs but is killed through proper cooking. When salmonella is linked to fresh fruits and vegetables, as it was recently, food safety becomes much more difficult.
More than 100 Americans have been hospitalized because of salmonella poisoning they apparently received by eating tomatoes. You can’t see, smell or taste salmonella, but you’ll be acutely aware of its presence within 12 to 72 hours. Symptoms include diarrhea, cramping, fever, nausea and vomiting. An infection can be life threatening in young children, older adults, pregnant women and persons with weakened immune systems.
Steps generally recommended for removing bacteria from tomatoes include washing with running water just before using and removing the stem and button on the bottom–hard areas most likely to attract bacteria. These measures will not remove salmonella, however.
[SOURCE: Megan K. Scott, “Salmonella outbreak is reminder to follow tips for food safety,” AP Health, June 17, 2008]
Don’t Let It Keep You from Exercising
The positive effect of a statin medication in lowering LDL cholesterol and reducing the risk of a heart attack is undisputed. And for most patients, the most troubling side effect associated with statin use is minor muscle pain or weakness.
For a person who uses muscle soreness as an excuse for not exercising, however, this seemingly minor side effect can assume greater importance.
[SOURCE: Daniel Cressy, “Analysis–have the benefits of statins been oversold?” Pulse, April 19, 2007]
Can Statins Prevent Cataracts?
Results from the Beaver Dam Eye Study at the University of Wisconsin suggest that cholesterol-lowering statins may also protect against nuclear cataracts. Among 1,299 subjects at risk of cataracts, those using statins had a 40 percent decreased risk (after adjusting for diabetes and smoking) compared to those not using statins.
[SOURCE: “Statins and cataract risk,” Johns Hopkins Health Alerts, August 31, 2007]
Statin Benefits Are Long-Term
Patients prescribed cholesterol-lowering statins are usually expected to take the drugs for the rest of their lives. Results of a study published in the New England Journal of Medicine indicate that at least some of the benefits linger for 10 years or longer.
n the initial study, pravastatin reduced the risk of death from 7.9 percent to 5.5 percent in men at risk of a heart attack because of high cholesterol. Ten years later, the risk was 8.3 percent for those taking pravastatin compared to 10.3 percent for the control group.
[SOURCE: “Statins provide benefits after use stopped,” Pharma MarketLetter, October 22, 2007]
Age, Smoking Increase Risk of AMD
About eight million older Americans have lost a significant portion of their central vision as a result of age-related macular degeneration (AMD). Risk factors for AMD are:
• age–persons age 60 and over are at greater risk;
• smoking;
• obesity;
• race–whites are more likely to be affected;
• family history; and
• gender–women are more vulnerable than men.
[SOURCE: National Eye Institute, “Age-related macular degeneration,” last modified March, 2008]
Eye Exams Allow Early Detection
The best way to limit the vision loss that can occur with age-related macular degeneration (AMD) is to detect the problem early through regular eye examinations.
Doctors recommend an eye exam every two to four years for persons age 40 and over and every one to two years for persons over age 65. If you’re a smoker or have a family history of AMD, more frequent examinations are advised.
[“Age-related macular degeneration,” MayoClinic.com, August 14, 2006]
Antioxidants Slow AMD Progression
Thanks to the Age Related Eye Disease Study (AREDS), Americans can buy an over-the-counter supplement with a mix of antioxidants, zinc and other substances believed to lower the risk of progression of age-related macular degeneration (AMD). Among about 4,000 AREDS subjects with intermediate or advanced AMD, those taking this formula had a 25 percent reduced risk of disease progression.
The AREDS formula is now widely used as treatment for intermediate or advanced AMD. The study, however, provided no evidence of benefits for persons with less advanced disease.
More recently, smaller studies have found beneficial eye effects from lutein, zeaxanthin (both carotenoids) and omega-3 fatty acids (found in cold-water fish such as salmon).
[SOURCE: Diana L. Shechtman and Paul M. Karpecki, “Supplements combat AMD,” Review of Optometry, February 15, 2008]
Monitoring Eye Changes
Of the eight million Americans with intermediate-stage macular degeneration, about 18 percent will advance to the severe stage within five years.
Researchers conducting the AREDS study concluded that those most likely to develop advanced AMD had at least one large drusen (yellowish spot) and/or pigment changes close to the center of the macula, an area of the eye responsible for sharp, detailed vision.
[SOURCE: Cheryl Guttman, “Careful, frequent monitoring for exudative AMD important in at-risk eyes,” Ophthalmology times, March 15, 2008]
Home Grown Tomatoes: When To Wash
Disease-carrying bacteria such as salmonella are most dangerous in tomatoes when they get inside the food–through cuts or bruises in the skin, for example. Commercial growers are advised to wash tomatoes in water that is at least 10 degrees warmer than the tomato itself since cold water can cause cells to contract and create a vacuum drawing water (and bacteria) into the tomato.
For home grown tomatoes eaten immediately after washing, water temperature is no problem. Fresh tomatoes retain their flavor best when kept at room temperature. Once cut, the rest of the tomato should be refrigerated.
[SOURCE: FDA, “Retail food protection: storage and handling of tomatoes,” October 5, 2007]
Carrots: Cooked or Raw?
Most foods are at their best, in terms of nutrition as well as flavor, when they are eaten fresh and raw. Carrots, according to some experts, may offer more benefits when they’re cooked.
A carrot contains more than two grams of fiber. Cooking helps release the beneficial beta-carotene from the fiber cells, making them easier for the human body to absorb.
[SOURCE: The Doctor’s Book of Food Remedies, Rodale Press, p. 143]
Food Safety after a Power Outage
Power outages don’t come on schedule, and they can create considerable problems with food safety. Unless you know for certain that the outage will be short term, try to keep the doors to your refrigerator and freezer closed as much as possible.
An unopened refrigerator will keep food at a safe temperature (40 degrees Fahrenheit or below) for about four hours. Meat, fish, poultry, eggs and leftovers should be discarded if they have been at a temperature above 40 degrees Fahrenheit for two hours or longer.
If the freezer thermometer reads 40 degrees Fahrenheit or less when the power comes back on, food should be safe and can be re-frozen. If you don’t have a thermometer in the freezer, check each package carefully. If the food contains ice crystals or has a temperature of 40 degrees or lower, it should be safe to cook or re-freeze.
[SOURCE: U.S. Food and Drug Administration, “Power outages–key tips for consumers about food safety,” May 19, 2006]
Staying Safe with Microwave
Despite rumors to the contrary, plastic wrap is safe to use on foods heated up in the microwave oven. Products described as microwave-safe on the label have passed safety standards of the FDA as long as they’re used as directed. The wrap should be placed loosely over the food to allow steam to escape, and it should not touch the food. Most labels advise leaving a space of an inch or more between the food and the plastic.
Products not designated as microwave-safe–including carryout containers from restaurants and margarine tubs–should not be used for microwaving. Containers used for microwave meals are meant for one-time use only.
[SOURCE: Michelle Meadows, “Plastics and the microwave,” FDA Consumer, November-December, 2002]
Eating Fruit: The Ripeness Is All
They look pretty in the produce bins, but one touch tells you that those pears or peaches are hard as rock–picked early so that they will travel well and make a good first appearance.
If you choose to eat this fruit when it’s unripe, you’ll be missing out not only on flavor but potent antioxidants known as nonfluorescent chlorophyll catabolites, according to a recent study. These antioxidants are most prevalent in fruit that is fully ripe.
[SOURCE: T. Muller, et al, “Colorless tetrapyrrolic chlorophyll catabolites found in ripening fruit are effective antioxidants,” Angewandte Chemi 2007;46(45):8699-8702]
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