High cholesterol levels are associated with a better survival rate after having a stroke

Published in the BMJ 1997; 314 : 1584 (Published 31 May 1997)

Influence of cholesterol on survival after stroke: retrospective study
Alexander G Dyker, lecturer in stroke medicinea, Christopher J Weir, statisticiana, Kennedy R Lees, clinical director, Acute Stroke Unita
Acute Stroke Unit, University Department of Medicine and Therapeutics, Gardiner Institute, Western Infirmary, Glasgow G11 6NT

This study can be accessed at: http://www.bmj.com/content/314/7094/1584.abstract
 
This study, which involved 977 patients with acute stroke, took place in the acute stroke unit of an inner city general hospital, found that even after adjustment for known risk factors for stroke, higher serum cholesterol concentrations were associated with a better survival rate after stroke.
 
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Glitazones (diabetes drugs) lead to 42% increase in heart attacks

Published in JAMA. 2007;298:1189-1195.

Long-term Risk of Cardiovascular Events With Rosiglitazone. A Meta-analysis.
Sonal Singh, MD; Yoon K. Loke, MBBS, MD; Curt D. Furberg, MD, PhD

This paper can be accessed at: http://jama.ama-assn.org/cgi/content/full/298/10/1189

The study showed that people with diabetes who took rosiglitazone (Avandia) were 42% more likely to have a heart attack than those who didn’t take the drug, and were twice as likely to develop heart failure.

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Good sleep helps in physical and mental health

Published in Psychiatry and Clinical Neurosciences Volume 56, Issue 3, pages 235–236, June 2002

An examination of sleep health, lifestyle and mental health in junior high school students
HIDEKI TANAKA phd1, KAZUHIKO TAIRA phd3, MASASHI ARAKAWA ma 3, ATUSHI MASUDA ma 3, YUKARI YAMAMOTO phd2, YOKO KOMODA phd2, HATHUKO KADEGARU ma 3, SHUICHIRO SHIRAKAWA phd2

This paper can be accessed at: http://onlinelibrary.wiley.com/doi/10.1046/j.1440-1819.2002.00997.x/abstract

The factors that influence sleep health and mental health in junior high school students’ lifestyles was examined. The proportion of students who replied that they feel bad in the morning, and who do not have breakfast was significantly higher in poor sleepers. The proportion of students who regularly take exercise was significantly lower among poor sleepers. Compared with good sleepers, poor sleepers had a higher number of illnesses and their General Health Questionnaire score was worse. The study’s results suggest that sleep health is closely related to both physical and mental health, and that habits such as exercise, and regular sleeping and eating, are important for maintaining and improving students’ sleep health.

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Egg breakfast enhances weight loss

This post includes a summary of a study published in The Federation of American Societies for Experimental Biology 2007;21:538.1 and a recipe for an omelet.

Study title and authors:
Egg breakfast enhances weight loss

Books:

Nikhil Vinod Dhurandhar1, Jillon S Vander Wal2, Natalie Currier1, Pramod Khosla3 and Alok K Gupta1

1 Pennington Biomedical Research Center, Louisiana State University System, 6400 Perkins Road, Baton Rouge, LA, 70808,
2 Saint Louis University, 3511 Laclede Avenue, Rm 228, Saint Louis, MO, 63103,
3 Nutrition and Food Science, Wayne State University, Science Hall, Detroit, MI, 48202

This study can be accessed at: http://www.fasebj.org/cgi/content/meeting_abstract/21/5/A326-d

In this study subjects were divided into groups eating either a breakfast of 2 eggs or a breakfast equal in kcal and weight but containing bagels.

The study found that eating eggs for breakfast resulted in greater weight loss and better energy levels than eating bagels even though the number of calories was the same.

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Recipe of the day

Omelet

Ingredients:

Food Mall: Eggs

1 cup of chopped fresh spinach

4 chopped green onions
1 clove of fresh chopped garlic
1/2 cup of portabella mushrooms
3 eggs
1/4 cup butter
pepper, cayenne pepper to taste

Instructions:
Saute chopped vegetables in butter. Beat eggs and seasonings in bowl. Pour eggs over sauteed vegetables and cook until firm. Flip omelet and cook other side until firm. Garnish with fresh tomato slices and serve.

Omelet



Diets higher in saturated fat lower the risk of death from heart disease and stroke

This post includes a summary of a study published in the American Journal of Clinical Nutrition August 4, 2010 and a recipe for bacon, roasted red pepper, onion frittata.

Study title and authors:
Dietary intake of saturated fatty acids and mortality from cardiovascular disease in Japanese: the Japan Collaborative Cohort Study for Evaluation of Cancer Risk Study?1,2,3

Books:

Kazumasa Yamagishi, Hiroyasu Iso, Hiroshi Yatsuya, Naohito Tanabe, Chigusa Date, Shogo Kikuchi, Akio Yamamoto, Yutaka Inaba, Akiko Tamakoshi and for the JACC Study Group

Address correspondence to H Iso, Public Health, Department of Social and Environmental Medicine, Osaka University Graduate School of Medicine, 2-2 Yamadaoka, Suita, 565-0871 Japan.

This paper can be accessed at: http://www.ajcn.org/cgi/content/abstract/ajcn.2009.29146v1

The aim of this study was to investigate the association of saturated fat with  the risk of death from cardiovascular diseases. The study included 58,453 participants, aged 40-79 years, who were followed for 14.1 years. 

The study found:
(a) Those who consumed the most saturated fat had a 31% reduced risk of death from all strokes compared to those who consumed the least saturated fat.
(b) Those who consumed the most saturated fat had a 52% reduced risk of death from intraparenchymal hemorrhage compared to those who consumed the least saturated fat. (Intraparenchymal hemorrhage is bleeding within the brain tissue).
(c) Those who consumed the most saturated fat had a 9% reduced risk of death from subarachnoid hemorrhage compared to those who consumed the least saturated fat. (Subarachnoid hemorrhage is when blood leaks into the space between two membranes that surround the brain).
(d) Those who consumed the most saturated fat had a 42% reduced risk of death from ischemic stroke compared to those who consumed the least saturated fat. (Ischemic stroke occurs as a result of an obstruction within a blood vessel supplying blood to the brain).
(e) Those who consumed the most saturated fat had a 7% reduced risk of death from heart disease compared to those who consumed the least saturated fat.
(f) Those who consumed the most saturated fat had a 15% reduced risk of death from a heart attack compared to those who consumed the least saturated fat.
(g) Those who consumed the most saturated fat had a 50% reduced risk of death from cardiac arrest compared to those who consumed the least saturated fat. (Cardiac arrest is where the heart suddenly stops pumping blood around the body).
(h) Those who consumed the most saturated fat had a 1% reduced risk of death from heart failure compared to those who consumed the least saturated fat.
(i) Those who consumed the most saturated fat had a 18% reduced risk of death from all cardiovascular diseases compared to those who consumed the least saturated fat.

The data from the study reveals that a diet higher in saturated fat lowers the risk of death from heart disease and stroke.

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Recipe of the day

Bacon, Roasted Red Pepper, Onion Frittata

Ingredients:

◦6 eggs

◦3 strips of bacon, crumbled

Food Mall: Bacon

◦2 green onions, chopped

◦3 basil leaves, chopped
◦1/2 roasted red pepper, chopped
◦1/4 t vinegar or lemon juice

Method:
Grease an oven safe baking dish (a pie or tart pan works great here) and turn the oven to 350F.

In a bowl whisk together all the ingredients and pour them into the greased baking dish. Bake for approx. 20 minutes–or when you gently agitate the dish, the center doesn’t jiggle.

Eating high quantities of full fat dairy products lowers the risk of death from heart disease by 69%

Published in the European Journal of Clinical Nutrition (2010) 64, 569–577; doi:10.1038/ejcn.2010.45;

Dairy consumption and patterns of mortality of Australian adults
M Bonthuis1,2, M C B Hughes1, T I Ibiebele1, A C Green1 and J C van der Pols1
1Cancer and Population Studies Group, Queensland Institute of Medical Research, Queensland, Australia
2Division of Human Nutrition, Wageningen University and Research Centre, Wageningen, The Netherlands

This study can be accessed at: http://www.nature.com/ejcn/journal/v64/n6/abs/ejcn201045a.html

This study looked at adults over a 15 year period and found that people who ate the most full fat dairy products had a 69% lower risk of death from heart disease than those who ate the least.

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High dairy intake reduces death rates by 13%

Published in Lipids DOI: 10.1007/s11745-010-3412-5

The Consumption of Milk and Dairy Foods and the Incidence of Vascular Disease and Diabetes: An Overview of the Evidence
Peter C. Elwood, Janet E. Pickering, D. Ian Givens and John E. Gallacher

This paper can be accessed at: http://www.springerlink.com/content/k2475344067821um/

The paper looked at the studies which compared the health effects on subjects with the highest dairy consumption relative to those with the lowest intake.

This meta-analyses of the studies suggest a reduction in risk in the subjects with the highest dairy consumption relative to those with the lowest intake by:
13% for all-cause deaths
8% for ischaemic heart disease
21% for stroke
15% for diabetes

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