Cola and other soft drinks increase the risk of diabetes by 24%

This study was published in the Archives of Internal Medicine 2008 Jul 28;168(14):1487-92

Study title and authors:
Sugar-sweetened beverages and incidence of type 2 diabetes mellitus in African American women.

Palmer JR, Boggs DA, Krishnan S, Hu FB, Singer M, Rosenberg L.
Slone Epidemiology Center, BostonUniversity, Boston, MA 02215, USA. jpalmer@slone.bu.edu

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/18663160

The objective of the study was to examine the association between consumption of sugar-sweetened beverages and incidence of type 2 diabetes in African American women. The analyses included 43,960 women, with 338,884 person-years of follow-up, who gave dietary information and were free from diabetes at the start of the study. (One serving was defined as a 12-oz bottle or can).

The study found:
(a) Those women that drank two or more servings a day of orange or grapefruit juice had an 11% increased risk of type II diabetes compared to those women who drank less than one serving a month of orange or grapefruit juice.
(b) Those women that drank two or more servings a day of sugar-sweetened soft drinks had a 24% increased risk of type II diabetes compared to those women who drank less than one serving a month of sugar-sweetened soft drinks.
(c) Those women that drank two or more servings a day of sweetened fruit drinks had a 31% increased risk of type II diabetes compared to those women who drank less than one serving a month of sweetened fruit drinks.

This study shows that regular consumption of sugar-sweetened soft drinks and fruit drinks is associated with an increased risk of type II diabetes.

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Diets high in meat and eggs are an effective treatment for type II diabetes

This study was published in Diabetologia 2007 Sep;50(9):1795-807

Study title and authors:

A Palaeolithic diet improves glucose tolerance more than a Mediterranean-like diet in individuals with ischaemic heart disease.

Lindeberg S, Jönsson T, Granfeldt Y, Borgstrand E, Soffman J, Sjöström K, Ahrén B.

Source

Department of Medicine, Hs 32, University of Lund, SE-221 85, Lund, Sweden. staffan.lindeberg@med.lu.se

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/17583796

This 12 week study compared the effects of a  Paleolithic "old Stone Age diet" and a consensus "Mediterranean-like diet" in 29 patients with ischaemic heart disease with either high blood glucose levels or type II diabetes. 

The diets comprised of:

(i) The "old stone age diet" tended to be lower in carbohydrate and higher in fat. Meat consumption was 47% higher, egg consumption 52% higher and cholesterol consumption 34% higher on the "old stone age diet" compared to the "Mediterranean-like diet".

(ii) The "Mediterranean-like diet" tended to be higher in carbohydrate and lower in fat. Cereal consumption was 1388% higher, pastry consumption 1200% higher, margarine consumption 1500% higher, potato consumption 51% higher and sweetened drinks consumption 194% higher on the "Mediterranean-like diet" compared to the "old stone age diet".

After 12 weeks the study found:

(a) Those on the old stone age diet lost 31% more weight compared to those on the Mediterranean-like diet.

(b) Those on the old stone age diet lowered their unhealthy high fasting glucose levels 88% more than those on the Mediterranean-like diet.

(c) Those on the old stone age diet lowered their unhealthy high HbA1c levels 4.3% more than those on the Mediterranean-like diet.

This study shows how a diet high in meat and eggs is more effective than a diet high in cereals and margarine in the treatment of type II diabetes.

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Type I diabetics have better blood sugar control on a high fat diet

This study was published in Diabetologia 1985 Apr;28(4):208-12

Study title and authors:
A prospective comparison of 'conventional' and high carbohydrate/high fibre/low fat diets in adults with established type 1 (insulin-dependent) diabetes.

McCulloch DK, Mitchell RD, Ambler J, Tattersall RB.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/2991051

This study tested the effects on blood sugar control in 40 type I diabetic adults in either a high carbohydrate/high fibre/low fat diet or a low carbohydrate/low fibre/high fat diet.

The diets comprised of:
(i) 45% carbohydrate, 34% fat, 32 grams fibre per day (higher carbohydrate diet).
(ii) 38% carbohydrate, 43% fat, 20 grams fibre per day (higher fat diet).

After 4 months, HbA1c levels were 1.8% higher in those on the higher carbohydrate diet compared to those on the higher fat diet.

This study reveals that a higher fat diet enables better blood sugar control than a higher carbohydrate diet in type I diabetics.

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High-fat, carbohydrate-restricted diets are a superior treatment option for type 2 diabetes compared to a low-calorie, low fat diet

This study was published in the New England Journal of Medicine 2003 May 22;348(21):2074-81

Study title and authors:

A low-carbohydrate as compared with a low-fat diet in severe obesity.

Samaha FF, Iqbal N, Seshadri P, Chicano KL, Daily DA, McGrory J, Williams T, Williams M, Gracely EJ, Stern L.

Philadelphia Veterans Affairs Medical Center, University of Pennsylvania Medical Center, Philadelphia, USA. rick.samaha@med.va.gov

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/12761364

This study investigated the effects of a carbohydrate-restricted diet or a calorie- and fat-restricted diet on severely obese people. The trial lasted for six months and included 132 severely obese subjects with an average body-mass index of 43 and a high prevalence of diabetes (39 percent) or the metabolic syndrome (43 percent).

The subjects were assigned to either of two diets:
(i) The subjects assigned to the low-fat diet received instruction in accordance with the obesity-management guidelines of the National Heart, Lung, and Blood Institute, including caloric restriction sufficient to create a deficit of 500 calories per day, with 30 percent or less of total calories derived from fat. (Low fat diet).
(ii) The subjects assigned to the low-carbohydrate diet were instructed to restrict carbohydrate intake to 30 g per day or less. No instruction on restricting total fat intake was provided. (High fat diet).


The study found:
(a) Those on the high fat diet lost an extra 3.9 kg (8.6 lb) compared to those on the low fat diet.
(b) The high unhealthy triglyceride levels of those on the high fat diet decreased by an extra 31 mg/dL (.35 mmol/l) compared to those on the low fat diet.
(c) The high unhealthy Hb1AC levels decreased by .6% in those on the high fat diet, whereas Hb1AC levels remained the same in those on the low fat diet.
(d) The unhealthy high glucose levels of those on the high fat diet decreased by an extra 9 mg/dL (.5 mmol/l) compared to those on the low fat diet.
(e) There was a greater increase in insulin sensitivity in those on the high fat diet compared to those on the low fat diet.


The results of this study show how a high-fat, carbohydrate-restricted diet is a superior treatment option for type 2 diabetes compared to a low-calorie, low fat diet.

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Red meat reduces colon cancer by 34%

This study was published in the American Journal of Epidemiology 2004 Nov 15;160(10):1011-22

Study title and authors:

Dietary fat and fatty acids and risk of colorectal cancer in women.

Lin J, Zhang SM, Cook NR, Lee IM, Buring JE.

Division of Preventive Medicine, Department of Medicine, Brigham and Women's Hospital and Harvard Medical School, Boston, MA 02215, USA. jhlin@rics.bwh.harvard.edu

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/15522858

Dr. Jennifer Lin, an Assistant Professor of Medicine at the Harvard Medical School, examined the association of intakes of different types of fat with the risk of colon cancer. She and her colleagues analyzed the diets of 37,547 women over 8.7 years.

Dr. Lin found:

• Women who consumed the most saturated fat had an 8% reduced incidence of colon cancer compared to the women who ate the least.
• Women who consumed the most cholesterol had a 21% reduced incidence of colon cancer compared to the women who ate the least.
• Women who consumed the most red meat had a 34% reduced incidence of colon cancer compared to the women who ate the least.
• Women who consumed the most vegetable fat had a 21% increased incidence of colon cancer compared to the women who ate the least.

This study shows that dietary cholesterol, animal fats and red meat give protection from colon cancer, whereas vegetable fats (margarine, sunflower oil etc.) increase the risk of colon cancer.

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Small LDL cholesterol size (caused by a high carbohydrate diet) is the highest risk factor for heart disease in type II diabetics

This study was published in Metabolism 2005 Feb;54(2):227-34

Study title and authors:

Low-density lipoprotein size and subclasses are markers of clinically apparent and non-apparent atherosclerosis in type 2 diabetes.

Berneis K, Jeanneret C, Muser J, Felix B, Miserez AR.

Department of Internal Medicine and Central Laboratories, Basel University Hospital Bruderholz, Switzerland 4101. kaspar@berneis.ch

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/15690318

This study investigated the significance of various risk factors in the development of heart disease in type II diabetics. The investigators measured ten different risk factors in 38 overweight type II diabetics, such as  body mass index, blood pressure, smoking, high density lipoprotein (HDL) cholesterol, and low density lipoprotein (LDL) cholesterol particle size.

Berneis found that small low density lipoprotein (LDL) cholesterol particle size was most strongly associated with the highest risk of heart disease in type II diabetics.

Small particle sizes of low density lipoprotein (LDL) cholesterol are caused by diets high in carbohydrate and low in fat see here and here.

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Professor says that low-carbohydrate, high-fat diets are the preferred method for treating type 2 diabetes

This paper was published in the Scandinavian Cardiovascular Journal 2008 Aug;42(4):256-63

Study title and authors:

Carbohydrate restriction as the default treatment for type 2 diabetes and metabolic syndrome.

Feinman RD, Volek JS.

Department of Biochemistry, SUNY Downstate Medical Center, 450 Clarkson Avenue, Brooklyn, New York 11203, USA. rfeinman@downstate.edu

This paper can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/18609058

Professor Richard Feinman reviews the role of low carbohydrate diets in relation to treatment of diabetes and metabolic syndrome.

He found:

• Dietary carbohydrate restriction in the treatment of diabetes and metabolic syndrome is based on an underlying principle of control of insulin secretion and the theory that insulin resistance is a response to chronic high blood glucose levels and high insulin levels.
• This theory has substantial experimental support.
• This theory has generally been opposed by health agencies because of concern that carbohydrate will be replaced by fat, particularly saturated fat, thereby increasing the risk of heart disease as dictated by the so-called diet-heart hypothesis. However recent data shows that, in fact, substitution of fat for carbohydrate generally improves heart disease risk factors.
• Removing the barrier of concern about dietary fat makes carbohydrate restriction the preferred method for treating type 2 diabetes and metabolic syndrome.
• Low carbohydrate, high fat diets are shown to improve blood glucose control, lower HbA1C levels and reduce the need for diabetes medication.

This review find that a low carbohydrate, high fat diet is the preferred method for treating type 2 diabetes.

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Gluten-containing foods increase the risk of type 1 diabetes in children

This study was published in the Journal of the American Medical Association 2003 Oct 1;290(13):1721-8

Study title and authors:
Early infant feeding and risk of developing type 1 diabetes-associated autoantibodies.

Ziegler AG, Schmid S, Huber D, Hummel M, Bonifacio E.
Diabetes Research Institute and Hospital München-Schwabing, Munich, Germany. anziegler@lrz.uni-muenchen.de

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/14519706

Antibodies are proteins produced by the body. They are used by the immune system to detect and block the harmful effects of foreign substances such as viruses and bacteria.

Autoantibodies attack and damage the body's own healthy cells, tissues and organs. Islet cells in the pancreas produce the hormone insulin. If autoantibodies attack the islet cells then the production of insulin may be severely curtailed or stopped, so the presence of islet cell autoantibodies increases the risk of an individual developing type 1 diabetes.

The objective of the study was to determine whether breastfeeding duration, or age at introduction of gluten-containing foods influences the risk of developing islet autoantibodies. The study followed 1,610 newborn children of parents with type 1 diabetes for 5 years.

The study found there was a 300% rise in islet autoantibodies in children who received gluten-containing foods before the age of 3 months compared with children who received only breast milk until aged 3 months.

The study shows that introducing gluten-containing foods before the age of 3 months to children who have parents with type 1 diabetes significantly increases their risk of developing type 1 diabetes.

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High-carbohydrate, low-fat diets increase the risk of heart disease in diabetic patients

This study was published in Diabetes Care 1989 Feb;12(2):94-101

Study title and authors:

Persistence of hypertriglyceridemic effect of low-fat high-carbohydrate diets in NIDDM patients.

Coulston AM, Hollenbeck CB, Swislocki AL, Reaven GM.

Department of Medicine, Stanford University School of Medicine, California.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/2539286

Coulston notes that although low-fat high-carbohydrate diets are recommended for patients with diabetes in an effort to reduce the risk of coronary artery disease, the results of short-term studies have shown that these diets can actually lead to an increased risk of heart disease.

In this study Coulston observed the effects of such diets compared to higher-fat diets over a longer period of 6 weeks in diabetic patients.

 

The diets were either:

• 60% carbohydrate, 20% protein, 20% fat (high-carbohydrate diet).
• 40% carbohydrate, 20% protein, 40% fat (high-fat diet).

The study found:

• The (bad) blood glucose and insulin concentrations were significantly elevated throughout the day when patients consumed the high-carbohydrate diet.
• The (bad) triglyceride concentrations increased by 30% when patients consumed the high-carbohydrate diet.
• The (bad) Very low density lipoprotein (VLDL) cholesterol was significantly increased when patients consumed the high-carbohydrate diet.
• The (good) High density lipoprotein (HDL) cholesterol levels were significantly decreased when patients consumed the high-carbohydrate diet.

This study shows that a high-carbohydrate, low-fat diet increases the risk of heart disease in diabetic patients. 

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Meat, poultry and fish may help in the treatment of diabetes

This study was published in the European Journal of Clinical Nutrition 2002 Nov;56(11):1137-42

Study title and authors:

Coenzyme Q10 improves blood pressure and glycaemic control: a controlled trial in subjects with type 2 diabetes.

Hodgson JM, Watts GF, Playford DA, Burke V, Croft KD.

University of Western Australia Department of Medicine and HeartSearch, Royal Perth Hospital, Perth, Western Australia, Australia.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/12428181

The objective of the study was to assess the effects of dietary coenzyme Q10 on blood pressure and blood sugar levels in subjects with type 2 diabetes. The study included 74 patients with type two diabetes who received extra coenzyme Q10 for 12 weeks.

After 12 weeks of the extra coenzyme Q10 the study found:

• There was a 3-fold increase in blood levels of coenzyme Q10.
• Blood pressure was significantly lowered.
• Blood sugar levels were lowered. HbA1C levels decreased by .37%.

The results of the study show that extra coenzyme Q10 may improve blood pressure and long-term blood sugar control in subjects with type 2 diabetes.

The richest dietary sources of coenzyme Q10 are meat, poultry, fish and organ meats such as liver, kidney and heart. 

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High-fat diets are better than high-carbohydrate diets in the treatment of type 2 diabetes

This study was published in the New England Journal of Medicine 1988 Sep 29;319(13):829-34

Study title and authors:

Comparison of a high-carbohydrate diet with a high-monounsaturated-fat diet in patients with non-insulin-dependent diabetes mellitus.

Garg A, Bonanome A, Grundy SM, Zhang ZJ, Unger RH.

Center for Human Nutrition, University of Texas Southwestern Medical Center, Dallas 75235-9052.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/3045553

The study compared the effects of a high-carbohydrate diet with a high-fat diet in 10 patients with type 2 diabetes receiving insulin therapy. The patients were assigned to receive first one diet and then the other, each for 28 days.

The diets were:
(i) 60% carbohydrate, 15% protein, 25% fat (high carbohydrate diet).
(ii) 35% carbohydrate, 15% protein 50% fat (high fat diet).

The study found:
(a) As compared with the high-carbohydrate diet, the high-fat diet resulted in lower average glucose levels and reduced insulin requirements.
(b) As compared with the high-carbohydrate diet, the high-fat diet reduced unhealthy triglyceride levels by 25%.
(c) As compared with the high-carbohydrate diet, the high-fat diet reduced unhealthy lower very-low density lipoprotein (VLDL) levels by 35%.
(d) As compared with the high-carbohydrate diet, the high-fat diet increased healthy high density lipoprotein (HDL) levels by 13%.

The results of this study indicate that a high-fat diet is better than a high-carbohydrate diet in the treatment of type 2 diabetes. 

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Drinking cola is associated with a 87% increased risk for development of type 2 diabetes

This study was published in the Journal of the American Medical Association 2004 Aug 25;292(8):927-34

Study title and authors:
Sugar-sweetened beverages, weight gain, and incidence of type 2 diabetes in young and middle-aged women.

Schulze MB, Manson JE, Ludwig DS, Colditz GA, Stampfer MJ, Willett WC, Hu FB.
Department of Nutrition, Harvard School of Public Health, Boston, Mass, USA. mschulze@channing.harvard.edu

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/15328324

The objective of the study was to examine the association between consumption of sugar-sweetened beverages and weight change and risk of type 2 diabetes in women. The study lasted for eight years and included 91,249 women free of diabetes and other major chronic diseases at the start of the trial. Altogether there was 716,300 person-years of follow-up.

The study found:

• Weight gain over a 4-year period was highest among women who increased their sugar-sweetened soft drink consumption from 1 or fewer drinks per week to 1 or more drinks per day (4.69 kg gain for 1991 to 1995 and 4.20 kg gain for 1995 to 1999).
• Weight gain over a 4-year period was smallest among women who decreased their sugar-sweetened soft drink consumption from 1 or more drinks per day to 1 or fewer drinks per week (1.34 kg gain for 1991 to 1995 and 0.15 kg gain for 1995 to 1999).
• Women consuming 1 or more sugar-sweetened soft drinks per day had a 83% increased risk of type 2 diabetes compared with those who consumed less than 1 of these beverages per month.
• Women consuming 1 or more sugar-sweetened cola drinks per day had a 87% increased risk of type 2 diabetes compared with those who consumed less than 1 of these beverages per month.
• Women consuming 1 or more fruit punch drinks per day had a 100% increased risk of type 2 diabetes compared with those who consumed less than 1 of these beverages per month.

Schulze concludes; "a higher consumption of sugar-sweetened beverages is associated with a greater magnitude of weight gain and an increased risk for development of type 2 diabetes in women."

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Eating red meat cuts the rate of stomach cancer

This study was published in the International Journal of Cancer 1998 May 29;76(5):659-64

Study title and authors:
Dietary habits and stomach cancer in Shanghai, China.

Ji BT, Chow WH, Yang G, McLaughlin JK, Zheng W, Shu XO, Jin F, Gao RN, Gao YT, Fraumeni JF Jr.
Division of Cancer Epidemiology and Genetics, National Cancer Institute, Bethesda, MD, USA. jib@epndce.nci.nih.gov

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/9610722

This study examined the connection between various types of food and stomach cancer. Included in the study were 1,124 stomach cancer patients (age 20-69) and 1,451 controls without stomach cancer.

The study found with regard to carbohydrate type food:

• Men with the highest carbohydrate consumption had a 50% increased risk of stomach cancer compared to men with the lowest carbohydrate consumption.
• Women with the highest carbohydrate consumption had a 90% increased risk of stomach cancer compared to women with the lowest carbohydrate consumption.
• Men eating the most noodles and bread had a 10% increase in stomach cancer risk compared to men who ate the least noodles and bread.
• Women eating the most noodles and bread had a 20% increase in stomach cancer risk compared to women who ate the least noodles and bread.

The study found with regard to meat and fat:

• Men eating the most fresh red meat had a 10% decreased risk of stomach cancer compared to men eating the least fresh red meat.
• Women eating the most fresh red meat had a 20% decreased risk of stomach cancer compared to women eating the least fresh red meat.
• Men consuming the most eggs had a 40% reduction in stomach cancer risk compared to the men eating the least eggs.
• Women consuming the most eggs had a 50% reduction in stomach cancer risk compared to the women eating the least eggs.
• Men with the highest fat consumption had 30% less incidence of stomach cancer compared to men with the lowest consumption of fat.
• Women with the highest fat consumption had 40% less incidence of stomach cancer compared to women with the lowest consumption of fat.

This study shows that a high carbohydrate diet increases the risk of stomach cancer whereas a diet high in fat, red meat and eggs lowers the risk of stomach cancer.

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Ibuprofen increases the risk of breast cancer by 51%

This study was published in the Journal of the National Cancer Institute 2005 Jun 1;97(11):805-12

Study title and authors:

Nonsteroidal anti-inflammatory drug use and breast cancer risk by stage and hormone receptor status.

Marshall SF, Bernstein L, Anton-Culver H, Deapen D, Horn-Ross PL, Mohrenweiser H, Peel D, Pinder R, Purdie DM, Reynolds P, Stram D, West D, Wright WE, Ziogas A, Ross RK.

Department of Preventive Medicine, Norris Comprehensive Cancer Center, Keck School of Medicine, University of Southern California, Los Angeles, CA 90033, USA. smarshal@usc.edu

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/15928301

The study analyzed data on 114,460 women aged 22 to 85 years to investigate the relationship between breast cancer and aspirin and ibuprofen use.

The study found:

• Women who used aspirin between 1 and 6 days a week had a 9% increase in breast cancer rates compared to women who rarely used aspirin.
• Women who used aspirin between 1 and 6 days a week in a period of over 5 years had a 12% increase in breast cancer rates compared to women who rarely used aspirin.
• Women who took ibuprofen daily had a 24% increase in breast cancer rates compared to women who rarely used ibuprofen.
• Women who took ibuprofen daily in a period of over 5 years had a 51% increase in breast cancer rates compared to women who rarely used ibuprofen.

This study shows that aspirin and ibuprofen use increase the incidence of breast cancer.

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High beef consumption lowers colon cancer risk by 33%

This study was published in the American Journal of Epidemiology 1979 Feb;109(2):132-44

Study title and authors:

A case-control study of relationships of diet and other traits to colorectal cancer in American blacks.

Dales LG, Friedman GD, Ury HK, Grossman S, Williams SR.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/425952

This study investigated the relationship between colon cancer and the consumption of various meats in 99 black colorectal cancer patients and 280 controls who were free from cancer.

The study found:

• Those who ate the most chicken had a 8% reduced risk of colon cancer.
• Those who ate the most beef had a 33% reduced risk of colon cancer.

This study shows that beef and chicken consumption is associated with reduced rates of colon cancer.

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Paracetamol use is associated with increases with many cancers

This study was published in the International Journal of Cancer 2002 Jan 1;97(1):96-101

Study title and autors:

Cancer risk in persons receiving prescriptions for paracetamol: a Danish cohort study.

Friis S, Nielsen GL, Mellemkjaer L, McLaughlin JK, Thulstrup AM, Blot WJ, Lipworth L, Vilstrup H, Olsen JH.

Institute of Cancer Epidemiology, Danish Cancer Society, Copenhagen, Denmark. friis@cancer.dk

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/11774249

Cancer incidence among 39,946 individuals receiving prescriptions for paracetamol was compared with expected incidence with individuals who did not receive paracetamol prescriptions over a 9 year period.

The study found, that compared to people who did not take paracetamol;

• Esophagus cancer was 90% higher in people who took paracetamol.
• Lung cancer was 60% higher in people who took paracetamol.
• Liver cancer was 50% higher in people who took paracetamol.
• Kidney cancer was 60%  higher in people who took paracetamol.
• Bladder cancer was 10%  higher in people who took paracetamol.

This study reveals that paracetamol use is associated with increases with many cancers. 

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Rising diarrhea rates linked to statins

This paper was published in Medical Hypotheses 2009 Dec;73(6):1045-7. Epub 2009 Aug 4

Study title and authors:

Clinically important interaction between statin drugs and Clostridium difficile toxin?

McGuire T, Dobesh P, Klepser D, Rupp M, Olsen K.

College of Pharmacy, University of Nebraska Medical Center, Omaha, NE 68198-6045, United States. trmcguir@unmc.edu

This paper can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/19656639

Clostridium difficile associated disease (CDAD), a common type of antibiotic associated diarrhea, is increasing in frequency and is now occurring more commonly in younger patients who are relatively healthy and may not be receiving antibiotics.

This paper investigated the factors which may have caused the rise in Clostridium difficile associated disease and found:

• Gastric acid suppression, particularly via proton pump inhibitors (Losec, Prevacid, Nexium, Kapidex) is a risk factor for the development of Clostridium difficile associated disease.
• A statin trial demonstrated an increased rate of Clostridium difficile associated disease in patients receiving statins compared to non-statin controls.

Mcguire concludes that the weight of the evidence leads to the hypothesis that statins interact with Clostridium difficile toxin causing an increase in the rate and severity of Clostridium difficile associated disease (diarrhea).

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High carbohydrate and fibre consumption is linked to an increase in endometrial cancer

This study was published in the American  Journal of Epidemiology 2007 Oct 15;166(8):912-23

Study title and authors:
Dietary carbohydrates, glycemic index, glycemic load, and endometrial cancer risk within the European Prospective Investigation into Cancer and Nutrition cohort.

Cust AE, Slimani N, Kaaks R, van Bakel M, Biessy C, Ferrari P, Laville M, Tjønneland A, Olsen A, Overvad K.
Nutrition and Hormones Unit, International Agency for Research on Cancer, Lyon, France. annec@health.usyd.edu.au

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/17670911

The associations of dietary carbohydrates, dietary glycemic load, and dietary fiber with endometrial cancer risk were analyzed among 288,428 women over a 6.4 year period with a total of 1,842, 995 person years of follow up.

The study found:

• For every 100 grams per day rise in carbohydrate consumption there is a 61% increased risk of endometrial cancer.
• For every 50 units per day rise in glycemic load there is a 40% increased risk of endometrial cancer.
• For every 10 gram per day rise in fibre consumption there is a 27% increased risk of endometrial cancer.

This study shows that a higher carbohydrate and fibre consumption is linked to an increase in endometrial cancer.

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Red meat and eggs decrease the risk of pancreatic cancer

This study was published in the American Journal of Epidemiology 2002 May 1;155(9):783-92

Study title and authors:

Prospective study of diet and pancreatic cancer in male smokers.

Stolzenberg-Solomon RZ, Pietinen P, Taylor PR, Virtamo J, Albanes D.

Nutritional Epidemiology Branch, Division of Cancer Epidemiology and Genetics, National Cancer Institute, Bethesda, MD 20892-7232, USA. rs221z@nih.gov

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/11978580

This study examined the connection between diet and pancreatic cancer in 27,111 male smokers aged 50-69.

The study found:

• The men who ate the most wheat products had a 23% increased risk of pancreatic cancer than the men who ate the least wheat products.
• The men who ate the most fried meat had a 2% decreased risk of pancreatic cancer compared to the men who ate the least fried meat.
• The men who ate the most red meat had a 5% decreased risk of pancreatic cancer compared to the men who ate the least red meat.
• The men who ate the most eggs had a 14% decreased risk of pancreatic cancer compared to the men who ate the least eggs.

This study shows that wheat increases the risk of pancreatic cancer, whereas red meat and eggs decrease the risk of pancreatic cancer.

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Higher carbohydrate and fibre consumption leads to increased rates of breast cancer

This study was published in the American Journal of Clinical Nutrition 2009 Jan;89(1):283-9

Study title and author:

Dietary carbohydrates, fiber, and breast cancer risk in Chinese women.

Wen W, Shu XO, Li H, Yang G, Ji BT, Cai H, Gao YT, Zheng W.

Vanderbilt Epidemiology Center, Vanderbilt University Medical Center, Nashville, TN 37203-1738, USA. wanqing.wen@vanderbilt.edu

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/19056583

The objective of the study was to evaluate the association of carbohydrates and dietary fibre with breast cancer risk. A total of 74,942 women aged 40-70 were involved in the study which lasted over 7 years.

The study found:

• Women who ate the most carbohydrate had a 22% increased rate of breast cancer compared to the women who ate the least carbohydrate.
• Women who ate the most fibre had a 9% increased rate  of breast cancer compared to the women who ate the least fibre.

This study found that increased dietary carbohydrate and fibre leads to higher rates of breast cancer.

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Red meat and dietary cholesterol offer protection from pancreatic cancer

This study was published in the International Journal of Cancer 2009 Sep 1;125(5):1118-26

Study title and authors:

Meat and fat intake and pancreatic cancer risk in the Netherlands Cohort Study.

Heinen MM, Verhage BA, Goldbohm RA, van den Brandt PA.

Department of Epidemiology, Nutrition and Toxicology Research Institute Maastricht, Maastricht University, The Netherlands. mirjam.heinen@epid.unimaas.nl

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/19452526

This study examined the relationship between pancreatic cancer risk and intake of fresh meat, eggs, total fat, and different types of fat. The diets of 120,852 men and women were analyzed over a 13.3 year period.

The study found:

• Those that consumed the most meat had a 24% decreased rate of pancreatic cancer compared to those that consumed the least meat.
• Those that consumed the most red meat had a 46% decreased rate of pancreatic cancer compared to those that consumed the least red meat.
• Those that consumed the most pork had a 25% decreased rate of pancreatic cancer compared to those that consumed the least pork.
• Those that consumed the most eggs had a 16% decreased rate of pancreatic cancer compared to those that consumed the least eggs.
• Those that consumed the most fat had a 5% decreased rate of pancreatic cancer compared to those that consumed the least fat.
• Those that consumed the most meat fat had a 37% decreased rate of pancreatic cancer compared to those that consumed the least meat fat.
• Those that consumed the most dietary cholesterol had a 27% decreased rate of pancreatic cancer compared to those that consumed the least dietary cholesterol.

This study reveals that red meat, fat and dietary cholesterol offer protection from pancreatic cancer.

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Statin treatment increases cardiovascular diseases in diabetics by 31%

This study was published in Diabetes 2009 Apr;58(4):926-33

Study title and authors:

C-reactive protein and 5-year survival in type 2 diabetes: the Casale Monferrato Study.

Bruno G, Fornengo P, Novelli G, Panero F, Perotto M, Segre O, Zucco C, Deambrogio P, Bargero G, Perin PC.

Department of Internal Medicine, University of Torino, Torino, Italy. graziella.bruno@unito.it

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/19074985

The objective of the study was to determine to what extent various diabetic risk factors and diabetic treatments influence 5-year cardiovascular death rates and total death rates in type 2 diabetic individuals. The study lasted for 5 years, with 11,717 years of observation on 2,381 subjects with type 2 diabetes.

The study found after 5 years:

• Those with C-reactive protein levels above 3 mg/l had an increase of 51% in total death rates and an increase of 44% in death from cardiovascular diseases compared to those with C-reactive protein levels below 3 mg/l. High fat diets can reduce dangerous C-reactive protein levels see here.
• Those with high blood sugar levels (HbA1-C) had an increase of 10% in total death rates and an increase of 19% in death from cardiovascular diseases compared to those with lower blood sugar levels. High fat diets can reduce dangerous high blood sugar levels see here.
• Those with LOW levels of high density lipoprotein (HDL) cholesterol had an increase of 8% in total death rates and an increase of of 1% in death from cardiovascular diseases compared to those with higher levels of HDL cholesterol. High fat diets raise the levels of the good HDL cholesterol see here.
• Those who were been treated with anti-diabetic drugs had an increase of 9% in total death rates and an increase of 24% in death from cardiovascular diseases compared to those who were not treated with anti-diabetic drugs.
• Those who were receiving insulin treatment had an increase of 81% in total death rates and an increase of 129% in death from cardiovascular diseases compared to those who were not receiving insulin treatment.
• Those who were taking statins had an increase of 2% in total death rates and an increases of 31% in death from cardiovascular diseases.

This study reveals many health risk factors linked with diabetes and higher death rates including high levels of C-reactive protein and blood sugar, and treatment with anti-diabetic drugs and statins.

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Pancreatic cancer risk is decreased on a diet high in red meat and saturated fat

This study was published in the Journal of the National Cancer Institute 1998 Nov 18;90(22):1710-9

Study title and authors:

Dietary and nutritional factors and pancreatic cancer: a case-control study based on direct interviews.

Silverman DT, Swanson CA, Gridley G, Wacholder S, Greenberg RS, Brown LM, Hayes RB, Swanson GM, Schoenberg JB, Pottern LM, Schwartz AG, Fraumeni JF Jr, Hoover RN.

Division of Cancer Epidemiology and Genetics, National Cancer Institute, National Institutes of Health, Bethesda, MD 20892, USA. silvermd@EPNDCE.NCI.NIH.GOV

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/9827525

This study investigated the relationship between diet and pancreatic cancer in 436 patients and 2003 general-population control subjects aged 30-79 years.

The study found:

• Those who had the lowest consumption of bread, grains and cereals had an 8% decreased rate of pancreatic cancer compared to those who had the highest consumption of bread, grains and cereals.
• Those who had the lowest consumption of carbohydrates had a 36% decreased rate of pancreatic cancer compared to those who had the highest consumption of carbohydrates.
• Those who ate the most fat had a 34% decreased rate of pancreatic cancer compared to those who ate the least fat.
• Those who ate the most saturated fat had a 28% decreased rate of pancreatic cancer compared to those who ate the least saturated fat.
• Those who ate the most red meat had an 18% decreased rate of pancreatic cancer compared to those who ate the least red meat.

This study shows that diets high in saturated fat and red meat offer protection from pancreatic cancer.

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High fat, low carbohydrate diets are an effective tool in the treatment of diabetes

This study was published in Upsala Journal of Medical Sciences 2005;110(2):179-83

Study title and authors:
Lasting improvement of hyperglycaemia and bodyweight: low-carbohydrate diet in type 2 diabetes. A brief report.

Nielsen JV, Jönsson E, Nilsson AK.
Dept of Medicine, Blekingesjukhuset, Karlshamn, Sweden. jorgen.vesti-nielsen@ltblekinge.se

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/16075898

This study, which lasted for 6 months and involved 31 obese patients with type 2 diabetes, compared the effects of 2 different diets with regard to blood sugar levels and body weight.

The diets were made up of the following:

• 1800 daily calories men, 1600 daily calories women, 20% carbohydrate, 30% protein, 50% fat (high fat diet).
• 1600-1800 daily calories men, 1400-1600 daily calories women, 60% carbohydrate, 15% protein, 25% fat (high carbohydrate diet).

After 6 months the results of the study revealed:

• Fasting blood glucose levels had decreased by 2.8 mmol/l (50.4 mg/dL) more on the high fat diet compared to the high carbohydrate diet.
• HbA1-C levels had decreased .8% more on the high fat diet compared to the high carbohydrate diet.
• Those on the high fat diet lost 9.6 kg (21 lbs) more than those on the high carbohydrate diet, despite having a slightly higher calorie intake.

Nielsen concludes; "A low-carbohydrate diet is an effective tool in the treatment of obese patients with type 2 diabetes."

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High carbohydrate diets increase the risk of diabetes

This study was published in Metabolism 1996 Oct;45(10):1267-72

Study title and authors:

Lipoproteins, apolipoproteins, and low-density lipoprotein size among diabetics in the Framingham offspring study.

Siegel RD, Cupples A, Schaefer EJ, Wilson PW.

Division of Endocrinology, Diabetes, Metabolism, and Molecular Medicine, New England Medical Center, Boston, MA 02111, USA.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/8843183

This study compared values for triglycerides, very low density lipoprotein (VLDL) cholesterol, low density lipoprotein (LDL) cholesterol particle size, apolipoprotein B (apoB), apolipoprotein A-1 (apo A-1) and high density lipoprotein (HDL) cholesterol were analyzed in 174 diabetic and 3,757 nondiabetic subjects and data from a total of 2,025 men and 2,042 women were subjected to statistical analysis.

The study found:

• Diabetics have higher triglyceride levels than non diabetics.
• Diabetics have higher VLDL cholesterol levels than non diabetics.
• Diabetics have more small dense LDL cholesterol particles than non diabetics.
• Diabetes is not associated with elevated LDL cholesterol levels.
• Diabetics have more apolipoprotein B than non diabetics.
• Diabetics have less apolipoprotein A-1 than non diabetics.
• Diabetics have less HDL cholesterol than non diabetics.

All the above markers for diabetes are caused by a diet high in carbohydrate and low in fat see here.

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High fat diets protect against breast cancer

This study was published in the Journal of the American Medical Association 1992 Oct 21;268(15):2037-44

Study title and authors:

Dietary fat and fiber in relation to risk of breast cancer. An 8-year follow-up.

Willett WC, Hunter DJ, Stampfer MJ, Colditz G, Manson JE, Spiegelman D, Rosner B, Hennekens CH, Speizer FE.

Channing Laboratory, Department of Medicine, Brigham and Women's Hospital, Boston, MA 02215.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/1328696

This study investigated the association of dietary fat, fiber and the risk of breast cancer. 89,494 women aged 34 - 59 were followed up for 8 years.

The study found:

·         Women who had the highest fat intake had a 14% decreased risk of breast cancer.

·         Women who had the lowest dietary fibre intake had a 2% decreased risk of breast cancer.

This study shows that dietary fat is protective against breast cancer incidence.

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High HbA1C levels associated with diabetes

This study was published in Diabetes Care 2000 Dec;23(12):1770-3

Study title and authors:

Combined use of fasting plasma glucose and HbA1c predicts the progression to diabetes in Chinese subjects.

Ko GT, Chan JC, Tsang LW, Cockram CS.

Department of Medicine, Alice Ho Miu Ling Nethersole Hospital, Tai Po, Hong Kong, China. gtc_ko@hotmail.com

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/11128350

The study analyzed the likelihood of nondiabetic subjects becoming diabetic according to their fasting blood glucose (FPG) and glycosolated hemoglobin (HbA1c) (hemoglobin A1C) concentrations. The study included 208 subjects who were followed for 1.6 years.

The study found that those nondiabetics who had fasting plasma glucose (FPG) at or above 6.1 mmol/l (109.8 mg/dL) and HbA1C levels at or above 6.1% were 5 times more likely to develop diabetes than those nondiabetics who had fasting plasma glucose (FPG) below 6.1 mmol/l (109.8 mg/dL) and HbA1C levels below 6.1%.

High blood glucose levels are caused by diets high in carbohydrates see here.

HbA1C levels can be lowered by a high fat/low carbohydrate diet see here. 

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Eating red meat cuts colon cancer by 10% in men

This study was published in Cancer Epidemiology Biomarkers and Prevention 1999 Jan;8(1):15-24.

Study title and authors:

Meat consumption, genetic susceptibility, and colon cancer risk: a United States multicenter case-control study.

Kampman E, Slattery ML, Bigler J, Leppert M, Samowitz W, Caan BJ, Potter JD.

Source

Fred Hutchinson Cancer Research Center, Cancer Prevention Research Program, Seattle, Washington 98109-1024, USA.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/9950235

The association between meat consumption and colon cancer risk was compared between 1,542 men and women aged 30 - 79 who had colon cancer and 1,860 people who did not have cancer.  

The study revealed:

• Red meat consumption was unrelated to colon cancer risk in women.
• Men who ate the most red meat had a 10% decreased risk of colon cancer.

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High carbohydrate diet linked to a 122% increase in breast cancer

This study was published in Cancer Epidemiology Biomarkers and Prevention 2004 Aug;13(8):1283-9

Study title and authors:
Carbohydrates and the risk of breast cancer among Mexican women.

Romieu I, Lazcano-Ponce E, Sanchez-Zamorano LM, Willett W, Hernandez-Avila M.
Instituto Nacional de Salud Publica, Avenida Universidad 655, Colonia Santa Maria Ahuacatitlan, Cuernavaca, Morelos 62508, Mexico. iromieu@correo.insp.mx

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/15298947

The object of the study was to ascertain if a high carbohydrate intake is a risk factor for breast cancer. The diets of 475 women aged 20 - 75 with breast cancer were compared with 1,391 women without breast cancer.

The study found that compared with women that consumed the least carbohydrates, the women that consumed the most carbohydrates had a 122% increased risk of breast cancer. This was similar for both premenopausal and postmenopausal women.

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