Cardiorespiratory fitness reduces the risk of death in men with Metabolic Syndrome

Metabolic syndrome is a cluster of disorders that include abdominal obesity, high blood pressure, elevated blood sugar, and unhealthy cholesterol levels. Up to one in four U.S. adults has metabolic syndrome, significantly increasing their risk for diabetes and cardiovascular disease.

Fitness, regardless of body weight, can provide a strong protective effect against premature death in men with metabolic syndrome as well as healthy men.

Cardiorespiratory fitness reduces the risk of death in men with Metabolic Syndrome

In a study published in the Archives of Internal Medicine, over 19,000 men were recruited to determine the relationship between cardiorespiratory fitness (CRF) and mortality risk in healthy men and those with metabolic syndrome.

The study group, which included about 3,800 men with metabolic syndrome, were evaluated for fitness and then followed for up to 17 years. Healthy men who were out of shape at the beginning of the study were three times as likely as their fit peers to die of cardiovascular disease.

While men with metabolic syndrome were 89 percent more likely than healthy men to die of heart disease over the years, men with metabolic syndrome who were unfit had twice the death rate as their fit counterparts.

According to the researchers, "This study strengthens the argument for aggressive public health campaigns aimed at increasing physical activity levels in the population." Fitness, regardless of body weight, can provide a strong protective effect against premature death in men with metabolic syndrome as well as healthy men. Arch Intern Med 2004 May 24;164(10):1092-7

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Selenium and Colorectal Cancer Risk

Selenium and colorectal cancer risk
A recent study published in the Journal of the National Cancer Institute has found that selenium intake may be related to a decreased risk of colorectal cancer. Researchers combined data from three randomized trials - the Wheat Bran Fiber trial, the Polyp Prevention Trial, and the Polyp Prevention Study - which tested the effects of various nutrients for colorectal adenoma prevention among patients who had recently had an adenoma removed.

Although adenomas themselves are not cancerous, they are generally predictive of colorectal cancer incidence. Analysis of this combined data showed that the group of individuals with the highest blood selenium levels had a significantly lower likelihood of developing a new adenoma compared with those in the lowest intake group. The association between higher selenium levels and reduced adenoma recurrence supports previous research indicating that higher selenium levels may be related to a decreased risk of developing colorectal cancer.

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Pam Dunwald, R.N.
Email: pamdunwald@yahoo.com

Higher Cholesterol Levels Associated with Minor Strokes

Dr. Ladd McNamara has shared so much valuable information on the subject of
cholesterol and statin use. Adding just a little bit more to the fine article sent
out on this forum earlier is research which was in The August 30th, 2007 edition
of the Journal Stroke.

It is so ironic that a follow up of 652 stroke patients revealed that those with the
lowest levels of cholesterol were more likely to die than those with higher levels!

To think that lower cholesterol levels are actually found in patients who experience
major strokes vs. higher levels in patients with minor strokes.

I sent the research to Dr. McNamara who has posted it on his website and he included
the following comment:

Dr. McNamara: What this says is, the lower the cholesterol in this study the more
potentially fatal the stroke. The people with higher cholesterol levels had less severe
strokes than the people with low cholesterol levels.

Dr. Wentz has written a wonderful forward in Dr. McNamara's latest edition of the
Cholesterol Conspiracy which you can read: http://cholesterolconspiracy.blogspot.com/
It is a true scientist's explanation of the beneficial role of cholesterol.

Let's help spread the message of stroke prevention by adopting a healthy lifestyle and
using supplements that prevent LDL oxidation; Antioxidants! The Essentials and
HealthPak are loaded with the best quality antioxidants available.

In Health,

Joan Baumann

Stroke. 2007 Aug 30; Higher Total Serum Cholesterol Levels Are Associated With Less Severe Strokes and Lower All-Cause Mortality. Ten-Year Follow-Up of Ischemic Strokes in the Copenhagen Stroke Study.Olsen TS, Christensen RH, Kammersgaard LP, Andersen KK.From the Stroke Unit, Hvidovre University Hospital, Hvidovre, and the Department of Informatics and Mathematical Modeling, Section for Statistics, Technical University of Denmark, Lyngby, Denmark.

BACKGROUND AND PURPOSE: Evidence of a causal relation between serum cholesterol and stroke is inconsistent. We investigated the relation between total serum cholesterol and both stroke severity and post stroke mortality to test the hypothesis that hypercholesterolemia is primarily associated with minor stroke.

METHODS: In the study, 652 unselected patients with ischemic stroke arrived at the hospital within 24 hours of stroke onset. A measure of total serum cholesterol was obtained in 513 (79%) within the 24-hour time window. Stroke severity was measured with the Scandinavian Stroke Scale (0=worst, 58=best); a full cardiovascular risk profile was established for all. Death within 10 years after stroke onset was obtained from the Danish Registry of Persons. RESULTS: Mean+/-SD age of the 513 patients was 75+/-10 years, 54% were women, and the mean+/-SD Scandinavian Stroke Scale score was 39+/-17. Serum cholesterol was inversely and almost linearly related to stroke severity: an increase of 1 mmol/L in total serum cholesterol resulted in an increase in the Scandinavian Stroke Scale score of 1.32 (95% CI, 0.28 to 2.36, P=0.013), meaning that higher cholesterol levels are associated with less severe strokes.

A survival analysis revealed an inverse linear relation between serum cholesterol and mortality, meaning that an increase of 1 mmol/L in cholesterol results in a hazard ratio of 0.89 (95% CI, 0.82 to 0.97, P=0.01).

CONCLUSIONS: The results of our study support the hypothesis that a higher cholesterol level favors development of minor strokes. Because of selection, therefore, major strokes are more often seen in patients with lower cholesterol levels. Post stroke mortality, therefore, is inversely related to cholesterol.

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Pam Dunwald, R.N.
Email: pamdunwald@yahoo.com

Are Meal Replacements Effective in a Weight Loss Program?

Weight control strategies that are both safe and effective are needed to reduce the rate of the current obesity epidemic.

In a recent study, people incorporating fortified meal replacements were more likely to have adequate essential nutrient intakes compared to a group following a more traditional food group diet. Dietary supplements and fortified meal replacements help ensure nutritional adequacy during energy-restricted diets for weight loss Weight control strategies that are both safe and effective are needed to reduce the rate of the current obesity epidemic.

A recent study compared the macronutrient and micronutrient levels in the foods chosen by women following two different weight reduction programs. Ninety-six generally healthy overweight or obese women randomly placed into two treatment groups: Traditional Food Group (TFG) or a Meal Replacement Group (MRG). The MRG included the use of 1-2 meal replacement drinks or bars per day.

Both groups aimed to restrict energy levels to approximately 1,300 calories per day. After one year, weight loss was not significantly different between the groups, and both groups had macronutrient (Carbohydrate:Protein:Fat) ratios that were within the ranges recommended.

Both groups experienced an improved dietary pattern with respect to decreased saturated fat, cholesterol, and sodium, with increased total servings/day of fruits and vegetables. However, the TFG had a significantly lower dietary intake of several vitamins and minerals compared to the MRG and was at greater risk for inadequate intake.

Although both groups successfully lost weight while improving overall dietary adequacy, the group incorporating fortified meal replacements tended to have a more adequate essential nutrient intake compared to the group following a more traditional food group diet. This study supports the need to incorporate fortified foods and/or dietary supplements while following an energy- restricted diet for weight loss. Nutr J. 2007 Jun 25;6:12

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Pam Dunwald, R.N.
Email: pamdunwald@yahoo.com
Website: http://www.pamdunwald.com

Soy-Based Low Calorie Diets More Effective at Reducing Weight and Fat Improving Favorable Blood Cholesterol Measurements

When compared to traditional low- calorie diets, soy-based low-calorie diets are more effective at reducing body weight and fat and improving favorable blood cholesterol measurements.

Effectiveness of a soy-based diet (compared with a traditional low-calorie diet) on weight loss and lipid levels in overweight adults.

The effects of a soy-based low-calorie diet on weight control, body composition, and blood lipid profiles (compared with a traditional low-calorie diet) were recently studied. Normally healthy obese adults were randomized to two groups.

The soy-based low-calorie group consumed soy protein as the only protein source, and the traditional low-calorie group consumed two-thirds animal protein and the rest plant protein. Both diets contained approximately 1200 calories and were maintained for 8 weeks.

Body weight, body mass index, body fat percentage, and waist circumference decreased significantly in both groups. The decrease in body fat percentage in the soy group was greater than that in the traditional group. Serum total cholesterol concentrations, LDL cholesterol concentrations, and liver function parameters decreased in the soy-based group and were significantly different from measurements in the traditional diet group.

No significant change in triglycerides, HDL cholesterol levels, and fasting glucose levels was found either group. Based on these results, soy-based low-calorie diets can significantly decrease serum total cholesterol and LDL cholesterol concentrations and have a greater effect on reducing body fat percentage than traditional low-calorie diets. Nutrition 2007 Jul-Aug;23(7-8):551-6.

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Cardiovascular Benefits of Magnesium are Similar to Statin Pharmaceuticals‏

Cardiovascular benefits of magnesium are similar to statin pharmaceuticals

A review published in the October 2004 issue of the Journal of the American College of Nutrition has found that many cardiovascular benefits of magnesium parallel those of statin drugs.

Statins are a class of drugs commonly prescribed for individuals with elevated cholesterol levels, a risk factor for cardiovascular disease. The researchers discuss the fact that both statin drugs and magnesium can inactivate the enzyme responsible for the first step in cholesterol formation and improve the function of blood vessels, reduce inflammation, and provide other cardiovascular benefits.

Magnesium, however, is also involved in the activity of another enzyme known as LCAT, which helps elevate beneficial HDL cholesterol levels while reducing unhealthy LDL cholesterol and triglycerides. In addition, magnesium is necessary for the enzyme that converts linoleic acid and linolenic acid into compounds that reduce inflammation.

Furthermore, optimal levels of magnesium within the cell are a natural calcium channel blocker, which helps dilate the blood vessels. Because of its many cardiovascular benefits, relatively low cost, and good safety profile, the researchers suggest that increasing magnesium could be a viable alternative for those who cannot or choose not to take statin drugs.

Note: If you are currently taking a statin drug to lower cholesterol, do not discontinue its use except on the advice of your physician. This information is not meant to imply that magnesium supplements should replace all statin drugs. However, adequate magnesium is very important for cardiovascular health, especially for those at risk for coronary artery disease.

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Clinical Nutrition Course/Low Fat vs Low Carb Diet

Welcome to the lastest edition of the IICN's Human Nutrition Technical Newsletter.This newsletter is a 'FREE' service - so please encourage your colleagues and friends, with an interest in Human Nutrition,
to subscribe via our www.iicn.ac web-site!
Kind regardsLaz Bannock DNM DN(Med) GradDipClinNutr MIBiol CBiol

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Low-Carb Vs. Low-Fat—Which Diet Leads to Long-Term Weight Loss?
People on a low-carbohydrate diet experience greater improvements in blood sugar control and in some heart disease risk factors than people on a low-fat diet;

however, although low-carb dieters may lose weight more quickly that low-fat dieters, long-term weight loss is not substantially different, according to two studies published in the Annals of Internal Medicine (2004;140:769–77, 778–85).

As the rate of obesity in the United States climbs to unprecedented levels, increasing numbers of people are searching for the ideal weight-loss diet. People in the United States spend $33 billion each year on weight-loss products and services, yet fewer than 25% of people trying to lose weight actually follow recommendations for reducing calorie intake and increasing exercise.

For many years, most nutrition authorities have recommended a low-fat diet for weight loss and prevention of diseases linked to obesity, such as type 2 (adult onset) diabetes and heart disease. Though there has been little information on the short- and long-term effects of low-carbohydrate diets on weight loss and overall health, the popularity of low-carbohydrate diets exploded in recent years.

For example, in the last decade there has been a resurgence of interest in the Atkins Diet, a low-carbohydrate diet developed in the 1970s. Other low-carbohydrate diets that are loosely modeled on the Atkins Diet, such as the South Beach Diet, have also gained recent popularity. In the first of the new studies, 120 obese people with high cholesterol, LDL (“bad”) cholesterol, or triglyceride levels were randomly assigned to either a low-fat diet group or a low-carbohydrate (Atkins) diet group for almost six months (24 weeks). Both groups met regularly to answer questionnaires and receive instructions and supportive guidance.

In keeping with the Atkins diet protocol, the low-carbohydrate diet group was instructed to eat no more than 20 grams of carbohydrate per day initially and to take daily nutritional supplements including chromium (1,800 mcg); D,L-phenylalanine (900 mg); L-carnitine (3,000 mg); and a green tea extract (80 mg). The low-fat diet group was instructed to consume 30% or fewer of their daily calories from fat and 10% or fewer of their calories from saturated fats, and to keep cholesterol intake under 300 mg per day.

The average weight loss at the end of the study was significantly greater in the low-carbohydrate group than in the low-fat group (28 pounds versus 15 pounds). In the longer of the two studies, 132 obese people participated, 83% of who had type 2 diabetes. They were randomly assigned to either a low-fat group or low-carbohydrate group for one year. The instructions in the low-fat group were to get no more than 30% of daily calories from fat, while the low-carbohydrate group was advised to eat no more than 30 grams of carbohydrate per day.

The low-carbohydrate group lost weight more quickly than the low-fat group—about 13 pounds versus about 4 pounds in the first six months. Between six months and one year, however, the low-fat group

After one year, the low-carbohydrate group had still lost more weight than the low-fat group (11 versus 7 pounds), but the difference was no longer statistically significant. Both studies noted a significantly greater drop in triglycerides in the low-carbohydrate group than in the low-fat group.

The six-month study further noted an increase in levels of beneficial HDL cholesterol in the low-carbohydrate group, although the one-year study simply observed that the low-carbohydrate diet resulted in less of a drop.

People with diabetes on the low-carbohydrate diet had slightly greater improvement in markers of blood sugar control after one year than diabetics on the low-fat diet, although this difference was not statistically significant.

The results of these studies suggest that a low-carbohydrate diet can induce more rapid weight loss than a low-fat diet, but long-term weight loss is only slightly better with the low-carbohydrate diet. Some of the nutritional supplements (such as chromium; L-carnitine; D,L-phenylalanine; and green tea extract) used in combination with the Atkins diet in the six-month study might reduce food cravings or directly promote weight loss. Additional research is needed to determine how much these supplements contributed to the weight loss observed in that study.

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Prevent Diabetes and Insulin Resistance with Vitamin D
Getting optimal amounts of vitamin D may have a positive influence on blood-sugar levels, possibly preventing diabetes and the “metabolic syndrome,” a group of metabolism abnormalities associated with insulin resistance, reports a study in the American Journal of Clinical Nutrition (2004;79:820–5). More than 10 million Americans suffer from type 2 (adult onset) diabetes, a chronic disease that often leads to heart disease, kidney damage, nervous-system impairments, and other problems. An even greater number of people have the metabolic syndrome, which is characterized by various heart-disease risk factors such as high blood pressure, elevated levels of triglycerides, low levels of HDL (“good”) cholesterol, and abdominal obesity. In many cases of type 2 diabetes and in most cases of metabolic syndrome, insulin resistance is a significant contributing factor. Insulin is a hormone produced by the pancreas that helps transport glucose (the body’s main form of sugar) from the bloodstream into the cells, where it is used to produce energy. In people with insulin resistance, plenty of insulin is available, but the body has an impaired capacity to recognize or respond to its hormonal signal.In the new study, vitamin D status (as determined by blood levels of 25-hydroxyvitamin D) was assessed in a group of healthy young volunteers. The degree of insulin resistance and the capacity of the pancreas to secrete insulin were also measured in each volunteer. The results showed that lower blood levels of vitamin D were associated with a greater degree of insulin resistance and with weaker pancreatic function. Of those with subnormal vitamin D levels, 30% had one or more components of the metabolic syndrome, compared with only 11% of those with normal vitamin D levels. These results suggest that vitamin D deficiency increases the risk of insulin resistance or of the metabolic syndrome.Vitamin D deficiency is far more common than most people realize, affecting as many as 40% of Americans, according to some studies. Vitamin D is present in only a few foods, such as cod-liver oil, oily fish (including salmon, mackerel, and sardines), and vitamin D–fortified dairy products and breakfast cereals. Most of the vitamin D in the human body is manufactured in the skin after exposure to ultraviolet light from the sun. People who do not receive adequate amounts of sun exposure are at risk of developing vitamin D deficiency. In addition, those with dark skin and elderly people have a reduced ability to produce vitamin D in response to sunlight exposure. Fear of developing wrinkles or skin cancer causes many people in modern society to avoid the sun or use sunscreen; while these actions protect them against harmful rays, they also prevent the beneficial ultraviolet rays from reaching the skin, leading to insufficient sun exposure. According to one report, adequate vitamin D status can be achieved by daily exposure of one’s hands, face, and arms to sunlight for one-quarter the time it would take to produce a light pinkness of the skin. For people who are unable to obtain that amount of sunlight exposure, vitamin D supplementation may be worthwhile. The amount recommended by most doctors ranges from 400 to 1,000 IU per day. Although excessive doses of vitamin D can be toxic, recent research suggests that long-term use of 1,000 IU per day is safe.
Click HERE to learn more on Clinical Nutrition

IICN HumanNutrition

Web site: http://www.iicn.ac

This is a great newsletter for people interested in clinical nutrition. This is also a great course and you can become a certified nutritionist.

For more info on high quality nutritional supplements that are recommended by Dr. Laz and low glycemic meal replacements and snacks go to:

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Pam Dunwald, R.N.
Email: pamdunwald@yahoo.com

Mild Exercise Increases Fitness and Cuts Cardiovascular Risk‏

With the beginning of a new year, many people are interested in improving their fitness and health. However, exercising can be a daunting task if a person has been sedentary.

Also, it is often the belief that to get benefit one must employ the slogan, "no pain, no gain." This frequently results in frustration and failure to exercise consistently. Fortunately, though, research has shown that mild to moderate exercise does provide significant health and fitness benefits, especially in those who are overweight and sedentary.

Mild exercise increases fitness and cuts cardiovascular risk A study conducted at Duke University and published in the journal Chest compared the effects of three different exercise regimens on fitness improvements in overweight men and women who were at risk for heart disease.

Broken into four groups, the volunteers either did not exercise, walked briskly for 12 miles a week at a moderate intensity, walked briskly or jogged slowly 12 miles a week at a vigorous intensity, or jogged 20 miles a week at a vigorous intensity. Two measurements of fitness - time-to-exhaustion and oxygen consumption - were measured before and after 7 to 9 months of training.

All exercise groups saw fitness improvements compared to baseline. Results indicated that two to three hours of mild exercise a week at a moderate intensity is sufficient to increase aerobic fitness and cut the risk of cardiovascular disease. Increasing either the intensity or the amount of exercise provided additional improvements in fitness.

Although more vigorous exercise should still be encouraged for maximum benefit, this study demonstrates that it is appropriate to recommend mild exercise to improve fitness levels and reduce cardiovascular disease risk, especially in those who are overweight and sedentary. Chest. 2005;128:2788-2793.

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Want to Lose Weight? Don't Go Low Carb Go Low Glycemic!

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In the two weeks before Christmas I lost 7 lbs and kept it off. I did not gain nor lose weight as I sampled things I knew I shouldn't eat! I am back on track and making good head way. I am very excited because I am not hungry, I eat something whenever I want and I don't feel deprived.

We have a Healthy For Life Program that teaches you a healthy lifestyle with a side effect of weight loss. If you find no matter what you do you can't lose weight, or get rid of the "middle aged roll". This is the program for you. Long before low glycemic became popular (as you see on the ads on T.V.) Our company and Dr. Ray Strand founder of the Healthy for Life Program has been using this method for over 10 years now with great success with his patients.

You learn to eat healthy and make carb selections from the "good carb" sections versus the "bad" high sugar carbs. Your body needs carbs. It is the fuel and brain food for your body. It is never good to eliminate a food group. The problem is in the choices that we make.

We will teach you how to make the right choices, you will journal online and have a coach assigned to you. This coach will make sure you stay on track and give you the feedback you need. It is very affordable because it is done online using your own food and some low glycemic meal replacements and snacks you may choose to use.

No counting carbs, No counting calories, No counting points, and believe it or not NO restrictions on the amounts you eat but just on the choices you make.

This is not a program where you will get immediate results on the scale. We even tell you not to weigh your self very often. However, there will be no doubt about the effectiveness. Before you see a great deal of results on the scale you will see your waist thinning very quickly. Your clothes will fit looser, you will need to tighten up your belt a notch or two. Then the weight begins to fall. There is very scientific reasons why it happens in this same sequence over and over again and you will get trained and educated in this process. In fact, you will receive via email daily and weekly lessons to educate you and keep you focused.

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Take care and in good health,
Pam Dunwald, R.N.
Email: pamdunwald@yahoo.com