Patients hospitalised with mental illness have lower cholesterol levels than the general public

This paper was published in Psychiatric Services 2012 Mar;63(3):294-5

 

Study title and authors:

Unexpectedly low cholesterol levels among New York State inpatients.

Essock SM, Jackson CT, Kent L.

This paper can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/22388541

This paper compared cholesterol levels in:
(i) 3,792 New York State Office of Mental Health Hospital patients, (from 17 hospitals) aged 18 and over, with severe and persistent mental illness.
(ii) The general US public.

The paper found:
(a) The mental hospital patients with cholesterol levels over 200 mg/dL (5.1 mmol/L) ranged from 11% to 36% across the 17 hospitals.
(b) US national data indicates that from 40% to 51% of the US public have cholesterol levels over 200 mg/dL (5.1 mmol/L), depending on their ethnic background.

This paper shows that patients hospitalised with mental illness have lower cholesterol levels than the general public.

Read more ►

Statin users at risk of deep vein thrombosis

This study was published in BMC Geriatricts 2011 Feb 22;11:8

Study title and authors:
Incident venous thromboembolic events in the Prospective Study of Pravastatin in the Elderly at Risk (PROSPER).

Freeman DJ, Robertson M, Brown EA, Rumley A, Tobias ES, Frölich M, Slagboom PE, Jukema JW, de Craen AJ, Sattar N, Ford I, Gaw A, Greer IA, Lowe GD, Stott DJ.
Centre of Population and Health Sciences, University of Glasgow, Glasgow, UK. Dilys.Freeman@glasgow.ac.uk

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/21342490

The study aimed to determine the effect of pravastatin on venous thromboembolic events (deep venous thrombosis and pulmonary embolism) in older people. The study included 5.699 men and women aged 70-82 who were followed for an average of 3.2 years.

The study found that statin users had a 42% increased risk of venous thromboembolic events compared to those who did not use statins.

Read more ►

High saturated fat consumption is associated with a longer life in type one diabetics

This study was published in Diabetologia 2012 Aug;55(8):2132-41

 

Study title and authors:

Dietary saturated fat and fibre and risk of cardiovascular disease and all-cause mortality among type 1 diabetic patients: the EURODIAB Prospective Complications Study.

Schoenaker DA, Toeller M, Chaturvedi N, Fuller JH, Soedamah-Muthu SS

Division of Human Nutrition, Wageningen University, P.O. Box 8129, 6700 EV, Wageningen, The Netherlands.

 

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/22526612

The study investigated the relationship of diet in cardiovascular disease and total death rates in type one diabetics. The study lasted for over seven years and included 2,108 type 1 diabetic patients aged 15-60 years who were free of cardiovascular disease at the start of the study.

Regarding saturated fat consumption, the study found:
(a) Total death rates decreased by 30% for every 10 grams per day increase in saturated fat consumption.
(b) Those who consumed the most saturated fat had a 16% reduced risk of cardiovascular disease compared to those who consumed the least saturated fat.

The results from the study reveal that a high saturated fat consumption is associated with a longer life and reduced risk of cardiovascular disease in type one diabetics.

For more information on the role of saturated fat in heart disease see my book "Cholesterol and Saturated Fat Prevent Heart Disease: Evidence From 101 Scientific Papers".

Read more ►

Analysis of 72 trials shows that statins increase the risk of diabetes by 9%

This study was published in QJM 2012 Feb;105(2):145-57

Study title and authors:
Adverse events associated with individual statin treatments for cardiovascular disease: an indirect comparison meta-analysis.

Alberton M, Wu P, Druyts E, Briel M, Mills EJ.
Faculty of Health Sciences, University of Ottawa, Ottawa, Ontario, Canada.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/21920996

This paper sought to identify different risk effects of statin therapy. The paper analysed seventy-two trials involving 159,458 patients.

The paper found:
(a) Statin users had a 9% increased risk of diabetes compared to non-users.
(b) Statin users had a 31% increased risk of elevated aspartate aminotransferase levels compared to non-users. (Elevated levels of aspartate aminotransferase indicate damage to liver, heart, muscle, kidney and brain tissues).
(c) Statin users had a 28% increased risk of elevated alanine aminotransferase levels compared to non-users. (Elevated levels of alanine aminotransferase indicate liver damage).

The data from this analysis of 72 trials shows that statins increase the risk of diabetes by 9%.

Read more ►

Pork helps to significantly increase nonheme-iron absorption

This study was published in the American Journal of Clinical Nutrition 2003 Jan;77(1):173-9

Study title and authors:
Nonheme-iron absorption from a phytate-rich meal is increased by the addition of small amounts of pork meat.

Baech SB, Hansen M, Bukhave K, Jensen M, Sørensen SS, Kristensen L, Purslow PP, Skibsted LH, Sandström B.
Research Department of Human Nutrition, The Royal Veterinary and Agricultural University, LMC Center for Advanced Food Studies, Frederiksberg, Denmark.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/12499338

The study investigated the effect of small amounts of pork on nonheme-iron absorption from a meal presumed to have low iron bioavailability. In the study iron absorption was measured in 45 women, average age 24 years, who consumed four different meals.

The meals consisted of:
(i) The basic meal: rice, tomato sauce, pea purée, and a wheat roll. (phytate-rich meal low in vitamin C).
(ii) The basic meal + 25 grams of pork.
(iii) The basic meal + 50 grams of pork.
(iv) The basic meal + 75 grams of pork.

The study found:
(a) The meal with 25 grams of pork increased absorption of nonheme-iron by 20% compared to the basic meal.
(b) The meal with 50 grams of pork increased absorption of nonheme-iron by 44% compared to the basic meal.
(c) The meal with 75 grams of pork increased absorption of nonheme-iron by 57% compared to the basic meal.

The findings of the study reveal that small amounts of pork (over 50 grams) significantly increase nonheme-iron absorption from a phytate-rich meal low in vitamin C.

Read more ►

Statin use increases the risk of type two diabetes

This study was published in the British Medical Journal 2012 Sep 13;2(5)

Study title and authors:
Do statins interfere with lifestyle intervention in the prevention of diabetes in primary healthcare? One-year follow-up of the FIN-D2D project.

Rautio N, Jokelainen J, Oksa H, Saaristo T, Peltonen M, Vanhala M, Puolijoki H, Moilanen L, Tuomilehto J, Keinänen-Kiukaanniemi S, Uusitupa M.
Pirkanmaa Hospital District, Tampere, Finland.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/22983785

The objective of the study was to examine whether the use of statins is associated with the incidence of type two diabetes among individuals at high risk for type two diabetes participating in one-year lifestyle intervention study. The study included 2,798 non-diabetic individuals, aged 18–87 years,  who had elevated fasting glucose levels.

Lifestyle counselling was performed either in group sessions or individually. Advice was given on diet, weight control, meal frequency and quality, physical activity, smoking, alcohol use and diabetes as a disease in general. Group sessions were mainly weight maintenance or exercise groups and lectures concerning diabetes and lifestyle changes.

Fasting blood glucose levels are used to diagnose prediabetes and diabetes. Elevated blood glucose levels can damage your eyes, kidneys, nerves, and blood vessels.

The study found:
(a) Statin users had a 17% increased risk of developing type two diabetes compared to non-statin users.
(b) Fasting glucose levels increased by 0.08 mmol/L (1.44 mg/dL) in statin users, but remained unchanged in non-users.

The data from the study reveals that statin use increases the risk of type two diabetes in individuals at high risk of type two diabetes.

Read more ►

High soy consumption significantly increases the risk of prostate cancer

This study was published in the British Journal of Cancer 2004 May 4;90(9):1792-5

Study title and authors:
Do preserved foods increase prostate cancer risk?

Jian L, Zhang DH, Lee AH, Binns CW.
School of Public Health, Curtin University of Technology, GPO Box U1987, Perth, WA 6845, Australia.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/15208621?dopt=Abstract

The study investigated the association between food and prostate cancer risk. The study included 130 patients with prostate cancer and 274 controls without cancer.

The study found:
(a) Those who consumed over four grams a day of fermented soy had a 102% increased risk of prostate cancer compared to those that did not consume any fermented soy.
(b) Those who had prostate cancer consumed 4% less fresh meat than than who did not have cancer.

The data from the study reveals that the consumption of fermented soy products was associated with a significant increase in prostate cancer risk.

Read more ►