Drug regime reverses heart disease in diabetics

April 11th, 2008

By Andrew Stern Thursday, Apr. 10, 2008; 4:26 AM

CHICAGO (Reuters) – Aggressive use of drugs to lower cholesterol and blood pressure helped reverse heart disease in people with diabetes, U.S. researchers said on Tuesday.

The 3-year study of 499 Native American adults with type 2 diabetes showed that lowering blood pressure and cholesterol more than is usually recommended helped reverse thickening of the arteries and damage to the heart.

This is good news for everyone with diabetes, the researchers said — especially Native Americans, who have high rates of the disease.

“These patients are two to four times more likely than people without diabetes to die from heart disease,” said Dr. Elizabeth Nabel, director of the National Heart, Lung and Blood Institute.

“For the first time, we have evidence that aggressively lowering LDL cholesterol and blood pressure can actually reverse damage to the arteries in middle-aged adults with diabetes.”

But other experts said the study, published in the Journal of the American Medical Association, did not resolve the debate over how low to go.

Advocates of aggressive treatment with cholesterol-lowering statins and blood pressure drugs argue the lower, the better, though conclusive data to support that view is lacking, wrote Duke University’s Eric Peterson in a commentary.

“We know now that it’s important to control risk factors for heart disease in people with diabetes, yet we don’t know how far to aim,” said Barbara Howard, who conducted the U.S. government-funded study with colleagues at MedStar Research in Hyattsville, Maryland.

The group receiving standard care had targets of low density lipoprotein — “bad” LDL cholesterol — of 100 milligrams per deciliter or lower, and systolic blood pressure (the higher number when the heart contracts) of 130 or lower. Those treated more aggressively had targets of 70 milligrams of cholesterol and blood pressure level of 115 or lower.

Blood pressure and statin drugs were provided to patients by Merck and Co and Pfizer Inc.

Ultrasound measurements taken of the carotid artery in the patients’ necks — a reliable indicator of hardening or thickening of the arteries that is a precursor to heart disease — showed improvement in those treated aggressively with statins.

“We found that in the aggressive group there was actually a reduction in the thickness of the vessel in the neck as compared to the standard group whose neck vessels got a little bit worse … That has not been seen in most studies,” Howard said.

Measures of the heart’s main pumping chamber found enlargement at the beginning of the study — a sign of potential heart trouble — was reduced by the blood pressure drugs, and shrinkage was greater in the aggressive group.

Howard predicted the observed changes would lead to fewer heart attacks and strokes among aggressively treated patients.

The study did not last long enough to find such a difference, though patients will continue to be tracked and additional research may draw a firmer conclusion.

Diabetes kills an estimated 284,000 people in the United States each year, up to 65 percent of them from heart and artery disease, according to the NHLBI.

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Seven or more eggs a week raises risk of death

April 11th, 2008

Thursday, Apr. 10, 2008; 4:26 AM

WASHINGTON (Reuters) – Middle-aged men who ate seven or more eggs a week had a higher risk of earlier death, U.S. researchers reported on Wednesday.

Men with diabetes who ate any eggs at all raised their risk of death during a 20-year period studied, according to the study published in the American Journal of Clinical Nutrition.

The study adds to an ever-growing body of evidence, much of it contradictory, about how safe eggs are to eat. It did not examine what about the eggs might affect the risk of death.

Men without diabetes could eat up to six eggs a week with no extra risk of death, Dr. Luc Djousse and Dr. J. Michael Gaziano of Brigham and Women’s Hospital and Harvard Medical School found.

“Whereas egg consumption of up to six eggs a week was not associated with the risk of all-cause mortality, consumption of (seven or more) eggs a week was associated with a 23 percent greater risk of death,” they wrote.

“However, among male physicians with diabetes, any egg consumption is associated with a greater risk of all-cause mortality, and there was suggestive evidence for a greater risk of MI (heart attack) and stroke.”

They urged more study in the general population.

Eggs are rich in cholesterol, which in high amounts can clog arteries and raise the risk of heart attack and stroke.

One expert on nutrition and heart disease said the study suggests middle-aged men, at least, should watch how many eggs they eat.

“More egg on our faces? It’s really hard to say at this point, but it still seems, if you’re a middle-aged male physician and enjoy eggs more than once a day, that having some of the egg left on your face may be better than having it go down your gullet,” said Dr. Robert Eckel of the University of Colorado and a former president of the American Heart Association.

“But, remember: eggs are like all other foods — they are neither ‘good’ nor ‘bad,’ and they can be part of an overall heart-healthy diet,” Eckel wrote in a commentary.

The Harvard team studied 21,327 men taking part in the much larger Physicians’ Health Study, which has been watching doctors since 1981 who have agreed to report regularly on their health and lifestyle habits.

Over 20 years, 1,550 of the men had heart attacks, 1,342 had strokes, and more than 5,000 died.

“Egg consumption was not associated with (heart attack) or stroke,” the researchers wrote.

But the men who ate seven eggs a week or more were 23 percent more likely to have died during the 20-year period.

Diabetic men who ate any eggs at all were twice as likely to die in the 20 years.

Men who ate the most eggs also were older, fatter, ate more vegetables but less breakfast cereal, and were more likely to drink alcohol, smoke and less likely to exercise — all factors that can affect the risk of heart attack and death.

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DAVID MENDOSA: Greek-Style Yogurt

April 10th, 2008

Yogurt is one of the few probiotic foods that Americans regularly eat. When we get enough probiotics — friendly bacteria that help to drive out their bad counterparts and some yeasts — we get a health benefit, according to a definition of the World Health Organization and the Food and Agriculture Organization of the United Nations cited by the U.S. Government’s National Center for Complementary and Alternative Medicine.

But we get little probiotic benefit from some of the yogurt we eat. Probiotic foods are fermented, and fermented foods don’t survive pasteurization. To get the probiotic benefit from yogurt we have to avoid any that say on the label that they were heat treated after culturing. This means that they were pasteurized, killing the active cultures.

Good yogurts have only active cultures and milk. But unless it’s plain yogurt, it probably has a lot of sugar.

The best yogurts also remove most, if not all, of the whey. Why?

Two reasons:

1. When they strain out the whey, the yogurt has less lactose, which is the sugar in milk products. Except for the water in whey, almost all of it is sugar, according to the USDA National Nutrient Database.

2. Whey spikes insulin levels in people with type 2 diabetes and in healthy people, according to a research report last year in The American Journal of Clinical Nutrition. Insulin spikes make us hungry, which may make us gain weight.

If that were not enough for me, I have been checking out a cholesterol-reducing program here in Boulder, Colorado. This program, BalancePoint Health, limits diary products to strained yogurt.

What we call “Greek-style yogurt” is the most commonly available strained yogurt in America. Four brands of Greek-style yogurt are on the market where I live. They have lower levels of carbohydrates — which raise our blood glucose levels and make us gain weight — than other types of yogurt.

The very best Greek-style yogurt is organic. But I’ve found only one brand of Greek-style yogurt that comes from organic farmers who don’t use antibiotics or artificial growth hormones. Stonyfield Farms products this Oikos organic yogurt. It’s readily available at both natural food stores and supermarkets.

Ever since I read The Four Corners Diet, four years ago, I have been eating more and more probiotic food (and less and less other food). Gretchen Becker, my friend and colleague, wrote that book with Dr. Jack Goldberg and Dr. Karen O’Mara.

In addition to yogurt, they emphasis the probiotic benefits of a drinkable yogurt called kefir, which may be even healthier, because it also contains friendly yeast. Buttermilk can also be probiotic, but only if it’s unpasteurized.

Aside from these dairy products, The Four Corners Diet, also mentions sauerkraut. This is the fermented vegetable that Americans are most likely to know, but unless the sauerkraut is raw (unheated) it won’t be probiotic.

But several recent food imports from Asia are also potent probiotics. These include miso, kimchi, and tempeh. All of these foods also have a prized place in my probiotic diet. But Greek-style yogurt remains my favorite.

Article by: David Mendosa.

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Low insulin linked to Alzheimer’s disease risk

April 10th, 2008

Thursday, Apr. 10, 2008; 4:26 AM

NEW YORK (Reuters Health) – Impaired insulin response appears to be involved in the development of Alzheimer’s disease, according to findings from a long-term population-based study conducted in Sweden.

Dr. Elena Uronema and colleagues at Upscale University analyzed data for 2,269 men who underwent glucose (blood sugar) tolerance testing at 50 years of age. After a follow-up at an average of 32 years, 394 men developed dementia or mental impairments, including 102 with confirmed Alzheimer’s disease and 57 with confirmed vascular dementia.

A low insulin response to intravenous glucose at the beginning of the study was associated with a 30 percent higher risk of Alzheimer’s disease.

Ronne AA’s group notes that an impaired insulin response is a predictor of Alzheimer’s disease. The risk, however, was not statistically significant only from subjects negative for the high-risk APOE-4 gene.

In contrast, impaired glucose tolerance was associated with vascular dementia, but not Alzheimer’s disease.

Overall dementia and cognitive risk was associated with high fasting serum insulin, insulin resistance, impaired insulin secretion, and glucose intolerance in subjects without dementia.

The study findings stress the importance of short- term and insulin, both were associated with short- and long-term exposure in the normal brain,” researchers conclude.

SOURCE: Neurology, April 9, 2008. (Online)

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Inhaled insulin increases lung cancer risk

April 10th, 2008

Thursday, Apr. 10, 2008; 4:26 AM

NEW YORK (Reuters) – Clinical trials of the inhaled insulin Exubera found increased cases of lung cancer, Pfizer Inc and Nektar Therapeutics said on Wednesday.

Over the course of the clinical trials, Pfizer said 6 of the 4,740 Exubera-treated patients versus 1 of the 4,292 patients not treated with Exubera developed lung cancer. One lung cancer case was also found after Exubera reached the market.

Pfizer updated the Exubera labeling to include a warning with safety information about lung cancer cases found in patients who used Exubera, which U.S. regulators approved in January 2006.

The warning states all patients who developed lung cancer had a history of cigarette smoking and that there were too few cases to determine whether the development of lung cancer is related to Exubera use.

Pfizer said it will stop marketing Exubera in October. Sales of the drug have been negligible.

The warning in the label stemmed from an ongoing review of data from the Exubera clinical trial program and post-marketing experience by Pfizer and the U.S. Food and Drug Administration, Pfizer said.

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