Aspirin increases the risk of death by 23% in type II diabetic patients

This study was published in Diabetes Care 2003 Dec;26(12):3264-72

Study title and authors:
Primary prevention of cardiovascular events with low-dose aspirin and vitamin E in type 2 diabetic patients: results of the Primary Prevention Project (PPP) trial.

Sacco M, Pellegrini F, Roncaglioni MC, Avanzini F, Tognoni G, Nicolucci A; PPP Collaborative Group.
Department of Clinical Pharmacology and Epidemiology, Istituto di Ricerche Farmacologiche Mario Negri, Consorzio Mario Negri Sud, S. Maria Imbaro (CH), Italy.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/14633812

The study investigated the effects of aspirin on death rates in people with type II diabetes. The study included 1,031 people with diabetes who were followed for an average of 3.7 years. The patients were allocated to receive either 100 mg/day aspirin or no aspirin.

The study found:
(a) The patients taking aspirin therapy had a 23% increase in total death rates compared to the patients not taking aspirin.
(b) The patients taking aspirin therapy had a 23% increase in cardiovascular disease death rates compared to the patients not taking aspirin.

This study shows how aspirin increases the risk of death in type II diabetic patients.

Links to other studies:
Does aspirin increase the risk of heart disease and stroke?
Aspirin provides NO benefit for patients who have or are at risk of heart disease
Fifteen-fold increase of gastrointestinal tract bleeding with regular aspirin intake

Read more ►

Consumption of trans fat (from margarine, breakfast cereals etc) significantly increases the risk of type II diabetes

This study was published in the American Journal of Clinical Nutrition 2001 Jun;73(6):1019-26

Study title and authors:
Dietary fat intake and risk of type 2 diabetes in women.

Salmerón J, Hu FB, Manson JE, Stampfer MJ, Colditz GA, Rimm EB, Willett WC.
Departments of Nutrition and Epidemiology, Harvard School of Public Health, Boston 02115, USA.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/11382654

The objective of the study was to examine the relationship between dietary fat intake and the risk of type II diabetes. The study lasted 14 years and followed 84,204 women aged 34-59 years who had no diabetes, cardiovascular disease, or cancer at the start of the trial.

The study found:
(a) For every 5% increase in total fat consumption the risk of developing type II diabetes decreased by 2%.
(b) For every 5% increase in saturated fat consumption the risk of developing type II diabetes decreased by 3%.
(c) For every 2% increase in Trans fats (such as margarine, breakfast cereals, cookies, cakes, non-dairy "cream" etc.) the risk of developing type II diabetes increased by 39%.

This study suggests that a higher consumption of saturated fat reduces the risk of type II diabetes, whereas a higher consumption of trans fat (from margarine, breakfast cereals etc) significantly increases the risk of type II diabetes.

Links to other studies:
A high fat/low carbohydrate diet reduces high blood sugar levels
High fat, low carbohydrate diets are an effective tool in the treatment of diabetes
High-fat diets are better than high-carbohydrate diets in the treatment of type 2 diabetes

Read more ►

High cholesterol levels, and in particular, high levels of the so called "bad" LDL cholesterol are associated with a longer life span

This study was published in Age and Ageing 2008 Mar;37(2):207-13

Study title and authors:

Relation of plasma lipids to all-cause mortality in Caucasian, African-American and Hispanic elders.

Akerblom JL, Costa R, Luchsinger JA, Manly JJ, Tang MX, Lee JH, Mayeux R, Schupf N.

Department of Epidemiology, Columbia University, New York, USA.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/18349015

The objective of the study was to investigate the relationship of cholesterol levels to all-cause death rates in the non-demented elderly. The study included 2,556 non-demented elderly, aged between 65-103 years. Among participants, 66.1% were women, 27.6% were White, 31.2% were African-American and 41.2% were Hispanic.

The study found:
(a) The white's with the lowest cholesterol had a 120% increase in death rates compared to the white's with the highest cholesterol.
(b) The African-Americans with the lowest cholesterol had a 90% increase in death rates compared to the African-Americans with the highest cholesterol.
(c) Cholesterol levels were not related to death rates in Hispanics.
(d) The whites with the lowest levels of low density lipoprotein (LDL) cholesterol had a 80% increase in death rates compared to the whites with the highest levels of low density lipoprotein (LDL) cholesterol.
(e) The African-Americans with the lowest levels of low density lipoprotein (LDL) cholesterol had a 90% increase in death rates compared to the African-Americans with the highest levels of low density lipoprotein (LDL) cholesterol.
(f) The Hispanics with the lowest levels of low density lipoprotein (LDL) cholesterol had a 40% increase in death rates compared to the Hispanics with the highest levels of low density lipoprotein (LDL) cholesterol.

This study shows that higher cholesterol levels, and in particular, higher levels of the so called "bad" LDL cholesterol are associated with a longer life span.

Links to other studies:
A rise in total cholesterol reduces the risk of mortality in the oldest old
Low cholesterol and increased mortality in men and women
Low cholesterol and increased mortality and cancer in 40-69 year olds

Links to useful books;
The Great Cholesterol Con
Cholesterol and Saturated Fat Prevent Heart disease
Ignore the Awkward.: How the Cholesterol Myths Are Kept Alive

Read more ►

Statin treatment increases the risk of death from cancer

This study was published in the Journal of the American Medical Association 2002 Dec 18;288(23):2998-3007

Study title and authors:

Major outcomes in moderately hypercholesterolemic, hypertensive patients randomized to pravastatin vs usual care: The Antihypertensive and Lipid-Lowering Treatment to Prevent Heart Attack Trial (ALLHAT-LLT).

ALLHAT Officers and Coordinators for the ALLHAT Collaborative Research Group. 

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/12479764

This study, which lasted for 6 years, was designed to determine whether pravastatin compared with patients usual medical care, reduces death rates in patients aged 55 or older who have high cholesterol and blood pressure and other heart disease risk factors. 10,355 participants were enrolled in the study and were assigned into 2 groups where they received either 40 mg of pravastatin a day or their usual medical care.

The researchers found at the end of the 6 year study:
(a) Heart disease death rates were virtually identical in both groups.
(b) Those who took statins had an 11% increased risk of death from cancer compared to those who did not take statins.
(c) Those who took statins had an 7% increased risk of suicide/homocide/accidental death compared to those who did not take statins.

The results of this study suggest that statin treatment increases the risk of death from cancer.

Links to other studies:
Statins may promote cancer in certain segments of the population
Statins raise prostate cancer risk of obese men
Young women who are treated with statins may be at increased risk for the development of breast cancer

Read more ►

High exposure to bisphenol A leads to a 68% increased risk of developing diabetes

This study was published in the Journal of Clinical Endocrinology and Metabolism 2011 Dec;96(12):3822-6

Study title and authors:
Relationship between urinary bisphenol A levels and diabetes mellitus.

Shankar A, Teppala S.
Department of Community Medicine, West Virginia University School of Medicine, P.O. Box 9190, Morgantown, West Virginia 26506-9190, USA. ashankar@hsc.wvu.edu

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/21956417

Bisphenol A is a chemical that is used to make plastics such as dental fillings, baby bottles, water bottles, CDs and DVDs. Epoxy resins containing bisphenol A are used as coatings on the inside of almost all food and beverage cans.

This study examined the association between levels of bisphenol A exposure and diabetes in approximately 15,000 adults.

The results of the study showed that those with the highest levels of bisphenol A had a 68% increased risk of developing diabetes compared with those with the lowest levels of bisphenol A.

Links to other studies concerning modern products and disease:
Cleaning products and air fresheners are associated with increased breast cancer risk
Drinking water high in fluoride can cause damage to the liver and kidney
Genetically modified pesticide residue found in intestines

Read more ►

Ketogenic diet is effective for improving and reversing type 2 diabetes

This study was published in Nutrition and Metabolism 2008 Dec 19;5:36

Study title and authors:

The effect of a low-carbohydrate, ketogenic diet versus a low-glycemic index diet on glycemic control in type 2 diabetes mellitus.

Westman EC, Yancy WS Jr, Mavropoulos JC, Marquart M, McDuffie JR.

Department of Medicine, Duke University Medical Center, Durham, NC, USA. ewestman@duke.edu.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/19099589

This 24 week study assessed the effects of two diets on 84 obese subjects with type 2 diabetes.

The two diets consisted of:
(i) Food of a low glycemic index, low calorie (each participant was assigned a diet designed to give them 500 calories a day less than they needed to maintain their weight), 55% carbohydrate diet. (Low glycemic index diet).
(ii) Food of less than 20 grams of carbohydrate a day, unlimited calorie intake and unlimited amounts of animal foods such as meat, poultry, fish and eggs. (Ketogenic diet).

The study found:
(a) Those on the ketogenic diet lost 61% more weight than those on the low glycemic index diet.
(b) Harmful high blood glucose levels reduced by an extra 24% on the ketogenic diet compared to the low glycemic index diet.
(c) Harmful high insulin levels reduced by an extra 172% on the ketogenic diet compared to the low glycemic index diet.
(d) Harmful high Hb1AC levels reduced by an extra 1% on the ketogenic diet compared to the low glycemic index diet.
(e) Harmful high blood pressure levels reduced by an extra 55% on the ketogenic diet compared to the low glycemic index diet.
(f) Harmful high triglyceride levels reduced by an extra 249% on the ketogenic diet compared to the low glycemic index diet.
(g) Harmful high very-low density lipoprotein  (VLDL) cholesterol levels were reduced by an extra 203% on the ketogenic diet compared to the low glycemic index diet.
(h) Healthy high levels of high density lipoprotein (HDL) cholesterol were increased by 5.6 mg/dL (.14 mmol/l) on the ketogenic diet, whereas there was no change on the low glycemic index diet.

(i) Diabetes medications were reduced or eliminated in 95.2% in those on the ketogenic diet, whereas 62% of diabetes medications were reduced or eliminated in those on the low glycemic index diet.

The study shows how a ketogenic diet gives greater improvements than a low glycemic index diet and is effective for improving and reversing type 2 diabetes.

Links to other studies:
High fat diet to treat diabetes
Meat offers protection from diabetes and has anti-aging properties
High fat, low carbohydrate diets are an effective tool in the treatment of diabetes

Read more ►

Frequent intake of soft drinks and juice is associated with an increased risk for development of type II diabetes

This study was published in the American Journal of Epidemiology 2010 Mar 15;171(6):701-8

Study title and authors:

Soft drink and juice consumption and risk of physician-diagnosed incident type 2 diabetes: the Singapore Chinese Health Study.

Odegaard AO, Koh WP, Arakawa K, Yu MC, Pereira MA.

University of Minnesota, Minneapolis,Minnesota, USA. odeg0025@umn.edu

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/20160170

This five year study examined the association between soft drinks and juice and the risk of type II diabetes in 43,580 participants aged 45-74 years who were free of diabetes and other chronic diseases at the start of the study.

The study found:
(a) Those who consumed 2 or more soft drinks per week had a 42% increased risk of type II diabetes compared to those who almost never consumed soft drinks.
(b) Those who consumed 2 or more juice drinks per week had a 29% increased risk of type II diabetes compared to those who almost never consumed juice drinks.

This study shows that frequent intake of soft drinks and juice is associated with an increased risk for development of type II diabetes.

Links to other studies:
Drinking cola is associated with a 87% increased risk for development of type 2 diabetes
Cola and other soft drinks increase the risk of diabetes by 24%
Both sugar-sweetened and artificially sweetened drinks increase the risk type II diabetes

Read more ►

Meat, eggs and saturated fat reduce the risk of diabetes

This study was published in the European Journal of Clinical Nutrition 2003 Apr;57(4):523-30

Study title and authors:

Diet and glucose tolerance in a Chinese population.

Woo J, Ho SC, Sham A, Sea MM, Lam KS, Lam TH, Janus ED.

Department of Medicine and Therapeutics, The Chinese University of Hong Kong, Hong Kong, Republic of China. jeanwoowong@cuhk.edu.hk

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/12700613

The study investigated the dietary patterns in 988 Hong Kong Chinese subjects with or without diabetes to determine if there is any association between diet and diabetes.

The study found:
(a) Those with diabetes consumed 4.5% more rice, noodles and pasta than those without diabetes.
(b) Those with diabetes consumed 17% more vegetables than those without diabetes.
(c) Those with diabetes consumed 25% more soy than those without diabetes.
(d) Those with diabetes consumed 13% less meat than those without diabetes.
(e) Those with diabetes consumed 25% less eggs than those without diabetes.
(f) Those with diabetes consumed 12% less saturated fat than those without diabetes.

This study shows that a higher consumption of meat, eggs and saturated fat reduces the risk of diabetes, whereas a higher consumption of soy and carbohydrate rich foods increases the risk of diabetes.

Links to other studies:
Beneficial effects of a high fat, low carbohydrate diet on fat reduction in type 2 diabetic patients with obesity
Diabetes rates have tripled since the low fat crusade started in 1977
High-carbohydrate diets cause a significant rise in blood sugar

Read more ►

As meat and fat consumption increase the rates of stomach cancer decrease

This study was published in Cancer Research 1975 Nov;35(11 Pt. 2):3460-3

Study title and author:

Epidemiology of cancer of the stomach with special reference to its recent decrease in Japan.

Hirayama T.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/1192411

Hirayama notes that in Japan death rates for stomach cancer have been declining. The study investigated the connection between the decreased death rates and stomach cancer.

Over an 18 year period male stomach cancer death rate have fallen by:
25%  in the age group 40 to 44
34% in the age group 45 to 49,
35% in the age group 50 t0 54
30% in the age group 55 to 59
30% in the age group 60 to 64
19% in the age group 65 to 69

Over the same period female death rates have also fallen. Their rates are:
25%  in the age group 40 to 44
22% in the age group 45 to 49,
30% in the age group 50 t0 54
31% in the age group 55 to 59
28% in the age group 60 to 64
30% in the age group 65 to 69

Hiramaya found the following changes in food consumption:
(a) Carbohydrate consumption decreased by 14%.
(b) Rice consumption decreased by 19%.
(c) Potato consumption decreased by 56%.
(d) Fat consumption increased by 126%.
(e) Egg consumption increased by 1191%
(f) Meat consumption increased by 1269%.

This study found that as carbohydrate consumption declined and meat and fat consumption increased the rates of stomach cancer decreased.

Links to other studies:
Eating red meat helps to reduce the risk of colon cancer by 29%
Women who eat high quantities of meat have less incidence of breast cancer
High amounts of dietary red meat, eggs and fat are associated with decreased rates of pancreatic cancer

Read more ►

High fat diets have beneficial effects in the treatment of diabetes

This study was published in Diabetes Care 1993 Dec;16(12):1565-71

Study title and authors:
Effects on blood pressure, glucose, and lipid levels of a high-monounsaturated fat diet compared with a high-carbohydrate diet in NIDDM subjects.

Rasmussen OW, Thomsen C, Hansen KW, Vesterlund M, Winther E, Hermansen K.
Medical Department M, Aarhus Community Hospital, Denmark.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/8117360

This study compared the influence of a diets high in carbohydrates or fats on 15 type two diabetics. The patients were assigned to each diet for a three week period, with a three week gap in between the diets.

The diets consisted of:
(i) 50% carbohydrate, 20% protein, 30% fat (high carbohydrate diet).
(ii) 30% carbohydrate, 20% protein, 50% fat (high fat diet).

The study found:
(a) The high fat diet reduced harmful high blood pressure levels compared to the high carbohydrate diet.
(b) The high fat diet reduced the harmful blood glucose levels compared to the high carbohydrate diet.

The results of the study show that a high fat diet has beneficial effects in the treatment of diabetes.

Links to other studies:
A high fat/low carbohydrate diet reduces high blood sugar levels
High fat, low carbohydrate diets are an effective tool in the treatment of diabetes
High-carbohydrate diets cause a significant rise in blood sugar

Read more ►

Higher meat consumption is associated with a reduced risk of developing type II diabetes

This study was published in the International Journal of Medical Sciences 2006 Oct 27;3(4):152-9

Study title and authors:
The association of meat intake and the risk of type 2 diabetes may be modified by body weight.

Villegas R, Shu XO, Gao YT, Yang G, Cai H, Li H, Zheng W.
Vanderbilt Epidemiology Center, Vanderbilt University Medical Center, 1215 21st Avenue South, Nashville, TN 37232-8300, USA.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/17088942

The aim of the study was to investigate the association between meat intake and incidence of type II diabetes. The study included 74,493 middle-aged Chinese women, average age 51 years, who were followed for 4.6 years.

The study found:
(a) Those who consumed the most meat had a 17% reduced risk of developing type II diabetes compared to those who consumed the least meat.
(b) Those who consumed the most red meat had a 6% reduced risk of developing type II diabetes compared to those who consumed the least red meat.
(c) Those who consumed the most bacon had a 7% reduced risk of developing type II diabetes compared to those who consumed no bacon.

This study shows that higher meat consumption is associated with a reduced risk of developing type II diabetes.

Read more ►

Diets high in fat and low in carbohydrate may decrease the risk of diabetes

This study was published in the American Journal of Clinical Nutrition 2008 Feb;87(2):339-46

Study title and authors:
Low-carbohydrate-diet score and risk of type 2 diabetes in women.

Halton TL, Liu S, Manson JE, Hu FB.
Department of Nutrition, Harvard School of Public Health, Boston, MA 02215, USA.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/18258623

The study examined the association of dietary carbohydrate, protein and fat with type II diabetes. The study included 85,059 women and lasted for 20 years.

The study found:
(a) Those that ate the most carbohydrate had a 26% increased risk of type II diabetes compared to those who ate the least carbohydrate.
(b) Those that consumed diets with the highest glycemic load had an 147% increased risk of type II diabetes compared to those who consumed the lowest glycemic load.
(c) Those that ate the most fat had a 9% decreased risk of type II diabetes compared to those who ate the least fat.
(d) Those that ate the most animal fat had a 4% decreased risk of type II diabetes compared to those who ate the least animal fat.

This study shows that diets high in fat and low in carbohydrate may decrease the risk of diabetes.

Read more ►

As children eat less saturated fat and cholesterol - their obesity rates have soared

This study was published in the American Journal of Clinical Nutrition 2000 Nov;72(5 Suppl):1343S-1353S

Study title and authors:

Energy and fat intakes of children and adolescents in the united states: data from the national health and nutrition examination surveys.

Troiano RP, Briefel RR, Carroll MD, Bialostosky K.

Division of Cancer Control and Population Sciences, National Cancer Institute, National Institutes of Health, Bethesda, MD 20892-7344, USA. troiano@mail.nih.gov

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/11063476?dopt=Abstract

This study analysed trends in energy and fat intake and obesity in 2-19 year olds.

Troiano notes that child obesity rates have risen dramatically from 1971 to 1994:
(i) From 1971 to 1994 obesity has risen by 75% in 4-5 year olds.
(ii) From 1971 to 1994 obesity has risen by 200% in 6-11 year old boys.
(iii) From 1971 to 1994 obesity has risen by 175% in 6-11 year old girls.
(iv) From 1971 to 1994 obesity has risen by 111% in 12-17 year old boys.
(v) From 1971 to 1994 obesity has risen by 54% in 12-17 year old girls.

In that same time period total calorie consumption has decreased across a majority of the age groups, and fat and cholesterol consumption has decreased in every age group:
(a) Total calorie intake decreased by 4% in 2-5 year olds.
(b) Total calorie intake decreased by 3.5% in 6-11 year olds.
(c) Total calorie intake increased by 4% in 12-19 year olds.
(d) Total fat consumption decreased by 3.4% in 2-5 year olds.
(e) Total fat consumption decreased by 2.6% in 6-11 year olds.
(f) Total fat consumption decreased by 3.1% in 12-19 year olds.
(g) Saturated fat consumption decreased by 1.3% in 2-5 year olds.
(h) Saturated fat consumption decreased by 1.4% in 6-11 year olds.
(i) Saturated fat consumption decreased by 1.9% in 12-19 year olds.
(j) Cholesterol consumption decreased by 64 mg in 2-5 year olds.
(k) Cholesterol consumption decreased by 51 mg in 6-11 year olds.
(l) Cholesterol consumption decreased by 129 mg in 12-19 year olds.

Other trends noted in the study from 1971 to 1994 include:
(m) An increase in non citrus juice and soft drink consumption.
(n) Soft drink consumption tripled in teenage boys.
(o) A decline in milk consumption.

In this time frame the incidence of diabetes has risen by 105%.

This study shows that over a 23 year period the consumption of total fat, saturated fat and cholesterol declined in children aged 2-19. This has coincided with a dramatic increase in the consumption of soft drinks and incidence of obesity and diabetes. 

Read more ►

Low levels of zinc may be a risk factor for diabetes and heart disease

This study was published in the Journal of the American College of Nutrition 1998 Dec;17(6):564-70

Study title and authors:

Current zinc intake and risk of diabetes and coronary artery disease and factors associated with insulin resistance in rural and urban populations of North India.

Singh RB, Niaz MA, Rastogi SS, Bajaj S, Gaoli Z, Shoumin Z.

Center of Nutrition and Heart Research Laboratory, Medical Hospital and Research Center, Moradabad, India.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/9853535

This study set out to determine the association between zinc intake and prevalence of heart disease and diabetes. The study included 3,575 subjects, aged 25 to 64 years.

The study found:
(a) The prevalence of heart disease and diabetes was significantly higher among subjects consuming lower intakes of dietary zinc.
(b) Those with lower zinc intake had unhealthy higher blood pressure.
(c) Those with lower zinc intake had unhealthy higher triglyceride levels.
(d) Those with lower zinc intake had unhealthy lower levels of the beneficial high density lipoprotein (HDL) cholesterol levels.

This study shows that low levels of zinc appear to be a risk factor of diabetes and heart disease.

The richest dietary source of zinc are; beef, lamb, poultry, oysters and crab.

Read more ►

Insights from evolution concerning the development of heart disease, diabetes and cancer

This paper was published in the American Journal of Clinical Nutrition 2005 Feb;81(2):341-54

Study title and authors:

Origins and evolution of the Western diet: health implications for the 21st century.

Cordain L, Eaton SB, Sebastian A, Mann N, Lindeberg S, Watkins BA, O'Keefe JH, Brand-Miller J.

Department of Health and Exercise Science, Colorado State University, Fort Collins, CO 80523, USA. cordain@cahs.colostate.edu

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/15699220

In this review Professor Cordain notes that humans are genetically adapted to the diet of their ancestors. The massive changes in diet that has occured with the development of agriculture in the last 10,000 years or so has occured too rapidly for humans to genetically adapt. This, combined with modern nutitional trends have led to the emergence of the diseases of civilisation such as diabetes, heart disease and cancer.

In the US 11 million people have diabetes, 64 million people suffer from cardiovascular diseases and cancer is responsible for 25% of all deaths.

Professor Cordain investigates the diets of pre-agricutural man and modern man and the diets effects on health.

Types of food in pre-agricultural diets and modern diets.
(i) Before agriculture our diets would of consisted of mimimally processed animal food and plant food.
(ii) 72% of the daily food consumed today such as cereals, refined sugars and vegetable oils would not have been consumed in the pre-agricultural era.
(iii) The yearly intake of sugar was 6.8 kg in 1815 and had risen to 54.5 kg in 1970. Since 1970 sugar consumption has increased by a further 24%.
(iv) The consumption of fructose (mainly from high fructose corn syrup) has increased by 25% since 1970.
(v) Since 1909 vegetable oil consumption has increased by 130% and margarine consumption has increased by 410%.

What are the health effects of the modern diet?
(a) Consumption of refined cereals and sugars cause an acute rise in the levels of blood glucose and insulin which leads to insulin resistance and the metabolic syndrome which is a precursor to heart disease and diabetes.
(b) High fructose consumption has been shown to induce insulin resistance.
(c) 39% of the typical US diet is made up of high fructose corn syrup, sugars and refined cereals (foods which were not consumed by most people as recently as 200 years ago). These foods promote the causes of insulin resistance:
(i) High blood glucose levels.
(ii) High insulin levels.
(iii) High levels of very low density lipoprotein (VLDL) cholesterol.
(d) A high ratio of the consumption of omega-6 fats compared to omega-3 fats are implicated in chronic diseases such as diabetes, heart disease and cancer. The ratio of omega-6 to omega-3 was estimated to be around 2.5:1 in the pre-agricultural diet. Vegetable oils and margarine are high in omega-6 and low in omega-3, thus with the massive rise in the consumption of vegetable oils and margarine the modern diet provides a ratio of around 10:1 of omega-6 to omega-3.
(e) In the pre-agricultural era, carbohydrate consumption may have been as low as 22% of the diet, whereas the modern diet contains about 60% as carbohydrates. Studies in patients with type II diabetes have shown that diets low in carbohydrate decrease the risk of diabetes and heart disease by lowering the levels of harmful triglycerides and very low density lipoprotein (VLDL) cholesterol, and increasing the levels of the beneficial high density lipoprotein (HDL) cholesterol.
(f) High homocysteine levels are linked to an increase in heart disease and diabetes. Meat eating populations have lower homocysteine levels than non-meat eaters.
(g) 36% of the typical US diet is made up of refined sugars and vegetable oils which are virtually devoid of vitamins and minerals. Because of the high consumption of these products in the modern diet, people are now deficient in many vitamins and minerals such as zinc, calcium, magnesium, vitamin A and vitamin B12. Vitamin and mineral deficiences are implicated in many of the diseases of civilisation such as diabetes, heart disease and cancer.

The review by Professor Cordain shows that the change of diet since the advent of agriculture and the introduction of modern foods such as cereals, refined cereals, sugars, vegetable oils and margarine may produce nutritional factors that underlie or exacerbate vitually all chronic diseases such as diabetes, heart disease and cancer. Our genetic make-up is still rooted in the pre-agricultueal era and has not adapted to the new foods in the modern diets such as cereals, sugar, vegetable oils and margarine.

Read more ►

Old stone age diets lower the risk of heart disease and diabetes

This study was published in Cardiovascular Diabetology 2009 Jul 16;8:35

Study title and authors:

Beneficial effects of a Paleolithic diet on cardiovascular risk factors in type 2 diabetes: a randomized cross-over pilot study.

Jönsson T, Granfeldt Y, Ahrén B, Branell UC, Pålsson G, Hansson A, Söderström M, Lindeberg S.

Source

Department of Clinical Sciences, Lund, Lund University, Box 117, 221 00 Lund, Sweden. Tommy.Jonsson@med.lu.se

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/19604407

The aim of the study was to compare the effects of a Paleolithic "Old Stone Age" diet and a low fat diabetes diet in patients with type II diabetes not treated with insulin. The study include 13 type II diabetic patients who consumed each diet for three months.

The diets comprised of:

(i) "Old stone age diet". 32% carbohydrate, 24% protein 39% fat. Meat consumption was 90% higher, egg consumption 163% higher and cholesterol consumption was 58% higher on the "old stone age diet" compared to the low fat diabetes diet. Also no sweetened drinks were consumed.

(ii) Low fat diabetes diet. 42% carbohydrate, 20% protein, 34% fat. Cereals consumption was 1463% higher, bread consumption 240% higher and potato consumption was 116% higher on the low fat diabetes diet compared to the "old stone age diet." Also 38 grams per day of sweetened drinks were consumed.

The study found:

(a) Compared to the diabetes diet, the old stone age diet resulted in 0.4% lower HbA1c levels.

(b) Compared to the diabetes diet, the old stone age diet resulted in 0.4 mmol/l (35 mg/dL) lower triglyceride levels.

(c) Compared to the diabetes diet, the old stone age diet resulted in 4 mmHg lower diastolic blood pressure levels.

(d) Compared to the diabetes diet, the old stone age diet resulted in an extra 3 kg in weight loss.

(e) Compared to the diabetes diet, the old stone age diet resulted in .08 mmol/l (3 mg/dL) higher levels of high density lipoprotrin (HDL) cholesterol.

All the measurements above show, that for patients with type II diabetes, the "old stone age diet" lowers the risk of heart disease and diabetes compared to a low fat diabetes diet.

Read more ►

High diet soda consumption is associated with significantly greater risks of developing metabolic syndrome and type II diabetes

This study was published in Diabetes Care 2009 Apr;32(4):688-94

Study title and authors:

Diet soda intake and risk of incident metabolic syndrome and type 2 diabetes in the Multi-Ethnic Study of Atherosclerosis (MESA).

Nettleton JA, Lutsey PL, Wang Y, Lima JA, Michos ED, Jacobs DR Jr.

Division of Epidemiology, University of Texas Health Sciences Center, Houston, Texas, USA. jennifer.a.nettleton@uth.tmc.edu

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/19151203

The study set out to determine the association between diet soda consumption and risk of metabolic syndrome and type 2 diabetes. The study lasted for seven years and included 6,814 people aged between 45-84 years old.

The study found:
(a) Those who consumed diet soda at least daily had a 36% increased risk of developing metabolic syndrome compared to those who rarely or never consumed diet soda.
(b) Those who consumed diet soda at least daily had a 67% increased risk of developing type II diabetes compared to those who rarely or never consumed diet soda.

The results of the study suggest that consumption of diet soda at least daily is associated with significantly greater risks of metabolic syndrome and type II diabetes.

Read more ►

Cleaning products and air fresheners are associated with increased breast cancer risk

This study was published in Environmental Health 2010 Jul 20;9:40

Study title and authors:

Self-reported chemicals exposure, beliefs about disease causation, and risk of breast cancer in the Cape Cod Breast Cancer and Environment Study: a case-control study.

Zota AR, Aschengrau A, Rudel RA, Brody JG.

Silent Spring Institute, 29 Crafts Street, Newton, MA 02458, USA.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/20646273

The study investigated whether use of household cleaning products and air fresheners increased breast cancer risk. The study included 787 women diagnosed with breast cancer 721 cancer free controls.

The study found:
(a) Breast cancer risk increased by 110% in the women who used the most cleaning products compared to the women who used the least.
(b) Breast cancer risk increased by 90% in the women who used the most air fresheners compared to the women who used the least.

Results of this study show that cleaning products and air fresheners are associated with increased breast cancer risk.

Read more ►

Excessive intake of fructose may cause Type II diabetes

This paper was published in Endocrine Reviews 2009 Feb;30(1):96-116

Study title and authors:

Hypothesis: could excessive fructose intake and uric acid cause type 2 diabetes?

Johnson RJ, Perez-Pozo SE, Sautin YY, Manitius J, Sanchez-Lozada LG, Feig DI, Shafiu M, Segal M, Glassock RJ, Shimada M, Roncal C, Nakagawa T.
Division of Nephrology, Hypertension and Transplantation, University of Florida, P.O. Box 100224, Gainesville, Florida 32620-0224, USA. johnsrj@medicine.ufl.edu

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/19151107

Johnson puts forward the hypothesis that excessive fructose intake of more than 50 grams per day may be one of the underlying causes of metabolic syndrome (a precursor to type II diabetes) and type II diabetes. Johnson chose the amount of 50 grams per day of fructose as excessive because studies show that obesity rates rise as fructose consumption rises above this amount.

Major sources of fructose are sugar (sucrose) and high fructose corn syrup which were all but absent from the diet in previous eras, but which are now in many, many food products.

Johnsons research unearths the following:
(a) A 30% increase in fructose consumption over the last 30 years has coincided with large rises in the rates of obesity and diabetes.
(b) The ingestion of excessive fructose induces features of metabolic syndrome such as high fasting blood sugar levels, high triglyceride levels, high blood pressure, abdominal weight gain and low levels of the beneficial high density lipoprotein (HDL) cholesterol.
(c) Fructose raises uric acid levels which are implicated in the development of the metabolic syndrome.

This paper shows that type II diabetes may result from the excessive intake of fructose.

Read more ►

Low-fat, high-carbohydrate diets, similar in composition to the recommendations of the American Diabetes Association, have deleterious health effects when consumed by patients with type 2 diabetes

This study was published in the American Journal of Medicine 1987 Feb;82(2):213-20

Study title and authors:

Deleterious metabolic effects of high-carbohydrate, sucrose-containing diets in patients with non-insulin-dependent diabetes mellitus.

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

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/3544839

The effects of variations in dietary carbohydrate and fat intake were studied in patients with type 2 diabetes. Two test diets were utilized, and they were consumed over two 15-day periods. One diet was low in fat and high in carbohydrate, and corresponded closely to recent recommendations made by the American Diabetes Association, the other diet was higher in fat.

The diets consisted of:
(i) 60% carbohydrate, 20% protein, 20% fat (low fat diet).
(ii) 40% carbohydrate, 20% protein, 40% fat (high fat diet).

The study found:
(a) Unhealthy high glucose and insulin levels were significantly higher when patients consumed the low fat diet compared to the high fat diet.
(b) Unhealthy high triglyceride levels were higher when patients consumed the low fat diet compared to the high fat diet.
(c) Levels of the healthy high density lipoprotein (HDL) cholesterol were reduced when patients consumed the low fat diet compared to the high fat diet.

The results of this study document that low-fat, high-carbohydrate diets, similar in composition to the recommendations of the American Diabetes Association, have deleterious health effects when consumed by patients with type 2 diabetes.

Read more ►

Sweetened beverages and soft drinks increase type II diabetes risk by 69%

This study was published in the Journal of Nutrition 2007 Jun;137(6):1447-54

Study title and authors:
Consumption of sweetened beverages and intakes of fructose and glucose predict type 2 diabetes occurrence.

Montonen J, Järvinen R, Knekt P, Heliövaara M, Reunanen A.
National Public Health Institute, Helsinki FIN, Finland. jukka.montonen@ktl.fi

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/17513405

This study investigated the role of intakes of different sugars and beverages in the development of type II diabetes. The study lasted for 12 years and included 4,304 men and women aged 40-60 years who were free of diabetes at the start of the study.

Different types of sugar had the following effects on the incidence of type II diabetes:
(a) Those with the highest fructose consumption had a 90% increased risk of type II diabetes compared to those with the lowest fructose consumption.
(b) Those with the highest glucose consumption had a 91% increased risk of type II diabetes compared to those with the lowest glucose consumption.
(c) Those with the highest total sugar consumption had a 56% increased risk of type II diabetes compared to those with the lowest total consumption.

Different types of food and drink had the following effects on the incidence of type II diabetes:
(d) Those who consumed the most jam and marmalade had a 39% increased risk of type II diabetes compared to those who consumed the least jam and marmalade.
(e) Those who consumed the most sweetened berry juice had a 69% increased risk of type II diabetes compared to those who consumed the least sweetened berry juice.
(f) Those who consumed the most soft drinks had a 67% increased risk of type II diabetes compared to those who consumed the least soft drinks.

The findings of the study support the view that higher intake of fructose and glucose and sweetened beverages may increase type II diabetes risk.

Read more ►

Obese and diabetic patients lose more weight on a high fat diet compared to a high carbohydrate diet

This study was published in the Annals of Internal Medicine 2004 May 18;140(10):778-85

Study title and authors:

The effects of low-carbohydrate versus conventional weight loss diets in severely obese adults: one-year follow-up of a randomized trial.

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

Philadelphia Veterans Affairs Medical Center, University of Pennsylvania Medical Center, and Drexel University College of Medicine, Philadelphia, Pennsylvania 19104, USA.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/15148064

This study, of one years duration, compared the effects of of either a high carbohydrate diet or high fat diet on 132 obese adults of whom 83% had diabetes or the metabolic syndrome.

After one year the composition of the two diets was:
(i) 50% carbohydrate, 16% protein, 34% fat (high carbohydrate diet).
(ii) 30% carbohydrate, 18% protein, 52% fat (high fat diet).

The study found:
(a) Those on the high fat diet lost an extra 2 kg compared to those on the high carbohydrate diet.
(b) The unhealthy triglyceride levels decreased by 28.2% on the high fat diet, whereas they increased by 2.7% on the high carbohydrate diet.
(c) The unhealthy high HbA1C levels decreased by an extra 9.6% in diabetic patients on the high fat diet compared to the high carbohydrate diet.

This study shows that a high fat diet had produced more favourable health outcomes for obese and diabetic patients compared with a high carbohydrate diet.

Read more ►

Wheat may be the cause of nearly half of type I diabetes cases

This study was published in Diabetes 2009 Aug;58(8):1789-96

Study title and authors:
Diabetes-specific HLA-DR-restricted proinflammatory T-cell response to wheat polypeptides in tissue transglutaminase antibody-negative patients with type 1 diabetes.

Mojibian M, Chakir H, Lefebvre DE, Crookshank JA, Sonier B, Keely E, Scott FW.
Chronic Disease Program, Ottawa Hospital Research Institute, Ottawa, Canada.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/19401421

Type 1 diabetes is an autoimmune disease (autoimmune disease is where something triggers an abnormal immune response which causes the immune system to attack its own healthy cells and tissues) that occurs when the immune system mistakenly attacks and destroys the insulin producing beta-cells in the pancreas, thereby stopping the production of insulin.

In this study, 42 individuals with type 1 diabetes were compared to 22 healthy individuals to discover if wheat protein produced an abnormal immune response.

Wheat protein may cause an abnormal immune response in about 0.4% of the general population.

The study found that almost half (47%) of the individuals with type I diabetes showed an abnormal response to wheat protein.

This study shows that wheat proteins provoke an abnormal immune response which may be responsible for nearly half of type 1 diabetes cases.

Read more ►

Low vitamin B12 levels implicated in the development of diabetes

This study can be accessed in the Public Library of Science 2011;6(11):e26747

Study title and authors:

Status of B-vitamins and homocysteine in diabetic retinopathy: association with vitamin-B12 deficiency and hyperhomocysteinemia.

Satyanarayana A, Balakrishna N, Pitla S, Reddy PY, Mudili S, Lopamudra P, Suryanarayana P, Viswanath K, Ayyagari R, Reddy GB.

Biochemistry, National Institute of Nutrition, Hyderabad, India.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/22069468

Diabetic retinopathy is retinopathy (damage to the retina) caused by complications of diabetes, which can eventually lead to blindness. Many studies have indicated an association between high levels of homocysteine (a non-protein amino acid) and diabetic retinopathy.

This study investigated the relationship of B-vitamins and homocysteine in diabetes and diabetic retinopathy. The study measured values of Vitamins B6, B9 and B12 and included 300 people with type two diabetes of which 200 had retinopathy and 100 did not. A further 100 healthy subjects were also included for analysis.

Other clinical measurements were also measured in the study, and it was revealed:
(i) Those with diabetes had 123% higher blood sugar levels than the healthy subjects.
(ii) Those with diabetes had 83% higher HbA1C levels than the healthy subjects.
(iii) Those with diabetes had 19% higher insulin levels than the healthy subjects.
(iv) Those with diabetes had 25% higher triglyceride levels than the healthy subjects.
(v) Those with diabetes had 18% lower (HDL) high density lipoprotein cholesterol levels than the healthy subjects.

Regarding the relationship of B-vitamins and homocysteine in diabetes and diabetic retinopathy the study found:
(a) Homocysteine levels were higher in those with diabetes, (particularly in those with diabetic retinopathy), compared to the healthy subjects.
(b) Vitamin B6, B9 and B12 levels were lower in those with diabetes, (particularly vitamin B12), compared to the healthy subjects. (Vitamin B12 was also significantly lower in those with diabetic retinopathy compared to those with just diabetes).

The results of the study show that deficiencies of vitamins B6, B9 and B12 are associated with high homocysteine levels and the development of diabetes. Low levels of vitamin B12 were significantly associated with the incidence of diabetes and the development of diabetic retinopathy.

The best sources of vitamin B6 are: Tuna, beef liver, chicken liver, pork chops, salmon, halibut, beef and turkey.

Good sources of vitamin B9 include: Calf's liver, beef liver, other organ meats and chicken giblet's.

Vitamin B12 can only be found in foods of animal origin, the richest sources are: Oyster's, mussel's, clam's, beef liver, trout, salmon, beef, pork, egg and chicken.

Read more ►

Every 15 gram per day increase in beef consumption leads to a 4% reduction in colon cancer

This study was published in Cancer Research 1994 Feb 1;54(3):718-23

Study title and authors:

A prospective cohort study on the relation between meat consumption and the risk of colon cancer.

Goldbohm RA, van den Brandt PA, van 't Veer P, Brants HA, Dorant E, Sturmans F, Hermus RJ.

Department of Nutrition, TNO-Toxicology and Nutrition Institute, Zeist, The Netherlands.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/8306333

The study investigated the association of the consumption of meat and the intake of fat with risk of colon cancer. The study included 120,852 men and women, aged 55-69 and lasted 3.3 years.

The study found:
(a) Fat consumption had no bearing on colon cancer rates.
(b) Those who ate the most fresh meat had a 16% reduction in colon cancer.
(c) For every 15 gram per day increase in beef consumption there was a 4% reduction in colon cancer.
(d) For every 15 gram per day increase in liver consumption there was a 85% reduction in colon cancer.

This study shows that red meat protects against colon cancer.

Read more ►

High C-reactive protein levels associated with higher death rates in type II diabetics

This study was published in Experimental and Clinical Endocrinology and Diabetes 2006 Mar;114(3):127-34

Study title and authors:

C-reactive protein is a strong independent predictor of death in type 2 diabetes: association with multiple facets of the metabolic syndrome.

Linnemann B, Voigt W, Nobel W, Janka HU.

Central Hospital of Bremen-Nord, Department of Internal Medicine, 2nd Medical Clinic, Bremen, Germany.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/16636979

The aim of this study was to investigate the importance of C-reactive protein as a cardiovascular risk marker and predictor of death, as well as its relationship to other factors of the metabolic syndrome in type II diabetic patients at high risk of severe cardiovascular complications.

This five year study included 592 patients, aged 55 to 74 years (311 men, 281 women), with signs and symptoms of circulation problems.  At the start of the study 292 patients of the total group had type II diabetes (49.3%). Ischemic heart disease was present in 40.2%, internal carotid stenosis in 21.9% and peripheral arterial disease in 39.7% of the subjects.

The study found:
(a) The type II diabetics with the highest C-reactive protein levels had a 230% increased death rate compared to those with the lowest C-reactive protein levels.
(b) The type II diabetics with the highest C-reactive protein levels had a 440% increased death rate from cardiovascular causes compared to those with the lowest C-reactive protein levels.
(c) Those with higher levels of C-reactive protein had unhealthy higher triglyceride levels compared to those with lower levels of C-reactive protein.
(d) Those with higher levels of C-reactive protein had unhealthy higher post meal glucose levels compared to those with lower levels of C-reactive protein.
(e) Those with higher levels of C-reactive protein had lower levels of the healthy high density lipoprotein (HDL) cholesterol compared to those with lower levels of C-reactive protein.

This study shows that high levels of C-reactive protein are associated with higher death rates from cardiovascular disease and higher total death rates in type II diabetics. Additionally, high levels of C-reactive protein are associated with increasing the risk factors for the metabolic syndrome, which is often the precursor to type II diabetes.

A high fat dietary regime is the most effective way to reduce dangerous levels of C-reactive protein see here.

Read more ►

Atorvastatin induced multiple organ failure

This paper was published in the Journal of the Louisiana State Medical Society 2010 May - Jun;162(3):159-60

Study title and authors:

Atorvastatin induced multiple organ failure.

Kandavar R, Sander GE.

Department of Internal Medicine, Tulane University School of Medicine, New Orleans, USA.

This paper can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/20666169

A 71 year old woman with a past medical history of diabetes, high blood pressure and heart disease was being treated with atorvastatin and verapamil (for blood pressure) in addition to a few other medications.

She complained of nausea, vomiting, muscle pain, generalized weakness and dark urine. An inspection revealed jaundice and mild mental confusion and features of multiple organ dysfunction. The patient died within 5 days of multiple organ failure.

Kandavar found that the cause of multiple organ failure could be the result increased blood levels of atorvastatin. 

Read more ►

Both sugar-sweetened and artificially sweetened drinks increase the risk type II diabetes

This study was published in the American Journal of Clinical Nutrition 2011 Jun;93(6):1321-7

Study title and authors:

Sugar-sweetened and artificially sweetened beverage consumption and risk of type 2 diabetes in men.

de Koning L, Malik VS, Rimm EB, Willett WC, Hu FB.

Departments of Nutrition and Epidemiology, Harvard School of Public Health, Boston, MA, USA.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/21430119

The objective of the study was to examine the associations of sugar- and artificially sweetened drinks with  type II diabetes. A 20 year analysis of the  intakes of sugar-sweetened (sodas, fruit punches, lemonades, fruit drinks) and artificially sweetened (diet sodas, diet drinks) was performed on 40,389 men.

The study found:
(a) The men who consumed the most sugar-sweetened drinks had a 25% increased risk of developing type II diabetes compared with the men who consumed the least sugar-sweetened drinks.
(b) The men who consumed the most artificially sweetened drinks had a 91% increased risk of developing type II diabetes compared with the men who consumed the least artificially sweetened drinks.

This study shows that drinking both sugar-sweetened and artificially sweetened drinks increase the risk of type II diabetes.

Read more ►