Exposure to Bacteria May Help Infants Later On..

Exposure To Bacteria By Infants Helps Prevent Allergies Later In Life, Danish Research Suggests

If infants encounter a wide range of bacteria they are less at risk of developing allergic disease later in life. This is the conclusion of research from the University of Copenhagen, which suggests completely new factors in many modern lifestyle diseases.

 

Oversensitivity diseases, or allergies, now affect 25 per cent of the population of Denmark. The figure has been on the increase in recent decades and now researchers at the Dansk BørneAstma Center [COPSAC, Copenhagen Prospective Studies on Asthma in Childhood], University of Copenhagen, are at last able to partly explain the reasons.

 

A variety of bacteria offers protection...

"In our study of over 400 children we observed a direct link between the number of different bacteria in their rectums and the risk of development
of allergic disease later in life," say researchers at Gentofte Hospital and experts of children's diseases at the Faculty of Health Sciences, University of Copenhagen.

 

"Reduced diversity of the intestinal microbiota during infancy was associated with increased risk of allergic disease at school age"

 

If there was considerable diversity, the risk was reduced, and the greater the variation, the lower the risk.

 

"So it makes a difference if the baby is born vaginally, encountering the first bacteria from its mother's rectum, or by caesarean section, which exposes the new-born baby to a completely different, reduced variety of bacteria. This may be why far more children born by caesarean section develop allergies."

 

No allergy-causing bacteria...

In the womb and during the first six months of life, the mother's immune defences protect the infant. Bacteria flora in infants are therefore probably affected by any antibiotics the mother has taken and substances she has been exposed to.

 

The researchers also emphasise "there is not one single allergy bacteria,"

 

"We have studied staphylococci and coli bacteria thoroughly, and there
is no relation. What matters is to encounter a large number of different bacteria early in life when the immune system is developing and 'learning'. The time during which the infant is immunologically immature and can be influenced by bacteria is brief, and closes a few months after birth.

 

"Our new findings match the large number of discoveries we have also made in the fields of asthma and hay fever," the researchers explain.
Like allergies, they are triggered by various factors early in life.

 

The researchers gathered their data from a target group consisting of
411 children whose mothers have asthma. This cohort was monitored, interviewed and tested continually from when the children were born 12 years ago, and the COPSAC group has published articles at regular intervals with new knowledge about allergy and asthma ever since.

 

Findings could be relevant for other modern diseases...

The team of research scientists acknowledge the irony of something that used to be perceived as a threat to public health (specifically "bacteria") now turning out to be a fundamental part of a healthy life. He also points
out that there may be other links, such as between intestinal flora and diabetes or obesity and other lifestyle diseases affecting Western civilization.

 

"I think that a mechanism that affects the immune system will affect more than just allergies, they conclude. It would surprise me if diseases such as obesity and diabetes are not also laid down very early in life and depend on how our immune defences are primed by encountering the bacterial cultures surrounding us."

 

Story Source: University of Copenhagen.
Dirt prevents allergy, Danish research suggests.

 

Journal Reference: Reduced diversity of the intestinal microbiota during infancy is associated with increased risk of allergic disease at school age. Journal of Allergy and Clinical Immunology, 2011;

 

This article is for informational and educational purposes only, and is not intended to provide medical advice, diagnosis or treatment. Contact your doctor or healthcare professional for medical and nutritional consultation.

IBS and Emotional TraumaLinked

Irritable Bowel Syndrome In Adults Is
Linked To Psychological Traumas

The psychological and emotional traumas experienced over a lifetime
such as the death of a loved one, divorce, natural disaster, house fire or
car accident, physical or mental abuse, may contribute to adult irritable bowel syndrome (IBS), according to the results of a study unveiled at the American College of Gastroenterology's (ACG) 76th Annual Scientific meeting in Washington, DC.

 

In their report "A Case-Control Study of Childhood and Adult Trauma in
the Development of Irritable Bowel Syndrome (IBS)," researchers from
the Mayo Clinic in Rochester, MN, found that childhood and adult traumas are more common among adults with IBS, but to a lesser degree among affected and unaffected case relatives. General life traumas were more commonly reported than physical, emotional or sexual abuse. Of the 2623 study participants, patients reported more traumas over a lifetime than controls with traumas common before age 18 as well as after age 18.

 

"While stress has been linked to IBS, and childhood abuse has been reported to be present in up to 50 percent of patients with IBS, (prevalence twice that of patients without IBS) most studies of abuse have focused on sexual abuse with sparse detail and also have not looked at other forms of psychological trauma," said the reseasrchers who presented the findings. "This is the first study that looks at multiple forms of trauma, the timing of those traumas, and traumas in a family setting."

 

IBS is a chronic functional gastrointestinal disorder which for many sufferers is marked by abdominal discomfort, bloating, constipation and / or diarrhea and are specifically categorized based on these symptoms as follows: IBS-D accompanied by diarrhea;

IBS-C accompanied by constipation and

IBS-M includes both diarrhea and constipation.

 

Research suggests that IBS is caused by changes in the nerves and muscles that control sensation and motility of the bowel. IBS is 1.5 times more common in women than in men and is most commonly diagnosed
in people under the age of 50.

 

Trauma may sensitize the brain and the gut, according to Dr. Saito-Loftus, who said that the results of this study indicate that patients with IBS experience or report traumas at a level higher than patients without IBS.

 

In the United States, it is estimated that 10-15 percent of the adult population suffers from IBS symptoms, however, only 5 to 7 percent of adults have been diagnosed with the disease. IBS is the most common disease diagnosed by gastroenterologists and one of the most common disorders seen by primary care physicians. According to studies, IBS patients make more visits to their physicians, undergo more diagnostic tests, are prescribed more medications, miss more workdays, have lower work productivity, are hospitalized more frequently, and account for greater overall direct healthcare costs than patients without IBS.

 

Dr. Saito Loftus said it's important for patients' and their healthcare providers' to understand the potential link between prior stressful experiences and IBS. "This will help them understand why IBS happened to them, why stress continues to play a role in their IBS symptoms."

 

She also urged patients and their healthcare providers not to "underplay" the role of stress in their symptoms. "Someone who thinks they have coped with their traumatic experiences adequately on their own and continues to have IBS symptoms should be encouraged to explore professional evaluation and treatment for traumatic life experiences. "

 

Story Source: American College of Gastroenterology. (2011, October 31).

 

Psychological traumas experienced over lifetime linked to adult irritable bowel syndrome.

 

This article is for informational and educational purposes only, and is not intended to provide medical advice, diagnosis or treatment. Contact your doctor or healthcare professional for medical and nutritional consultation.

Scientist's Discover How To Starve The Prostate - Prevent Cancer!

Scientists From Australia Discover How To Cut Off Cancer's Food Supply, Essentially "Starving" Prostate Cancer

Researchers at the Centenary Institute in Sydney have now discovered a potential future treatment for prostate cancer, essentially through starving the
tumor cells of an essential nutrient they need to grow rapidly. Their research, with human cells grown in the lab, reveals targets for drugs that
could slow the progress of early and late stage prostate cancer.

The research has been funded by the Prostate Cancer Foundation of
Australia (PCFA) and Movember.

 

Current therapies for prostate cancer include surgical removal of the prostate, radiation, freezing the tumour or cutting off the supply of the hormone testosterone, but there are often side-effects including incontinence and impotence.

Growing cells need an essential nutrient, the amino acid called leucine, which is pumped into the cell by specific proteins.

 

A research team at the Centenary Institute found, in a study to be published in Cancer Research, that prostate cancer cells have more pumps than normal. This allows the cancer cells to take in more leucine and outgrow
the normal cells at a faster pace.

 

"This information allows us to target the pumps and disrupt the uptake of leucine firstly by reducing the expression amount of the protein pumps,
and secondly by introducing a drug that competes with leucine. Both approaches slowed cancer growth, by essentially starving the cancer cells.

 

The researchers were able to slow tumor growth in both the early and
late stages of prostate cancer. "In some of the experiments, we were able to slow tumor growth by as much as 50 per cent. Our hope is that we
could develop a treatment that slows the growth of the cancer so that it would not require surgical removal.

 

The discovery provides a better understanding of the links between prostate cancer and eating foods high in leucine. "Diets high in red
meat and dairy are correlated with prostate cancer but still no one
really understands why. We have already begun examining whether
these mechanisms can explain the links between diet and prostate
cancer."

 

The publication of the study comes just in time for Movember, a
month-long charity drive in which thousands of people around the
globe grow mustaches to raise money for men's health issues
including prostate cancer.

 

"This fundamental research tells us more about how prostate and other cancers grow, and will open the way for new treatments in the long term," says Movember chairman Paul Villanti.

 

"Movember is now one of the largest non-government global funders of prostate cancer research. We strongly support innovative targeted research that leads to significantly improved clinical tests and treatments to reduce the burden of prostate cancer.

 

PCFA and Movember have been working together since 2004 to reduce the impact of prostate cancer on Australian men and their loved ones.

 

The research has the potential to reduce the impact of prostate cancer on those who are diagnosed is a huge priority for the PCFA's grants program.

"This is part of a body of work that is investigating the very nature of cancer and opening up new avenues for cancer treatment," say Centenary Institute researchers.

Story Source: Centenary Institute.

 

Journal Reference: Cancer Research, 2011; "Androgen receptor and nutrient signaling pathways coordinate the demand for increased amino acid transport during prostate cancer progression."

 

This article is for informational and educational purposes only, and is not intended to provide medical advice, diagnosis or treatment. Contact your doctor or healthcare professional for medical and nutritional consultation.

Sudden Cardiac Death and Women's Healh Correlates

Low Risk of Sudden Cardiac Death Correlates With Healthy Lifestyle in Women

 

 

Adhering to a healthy lifestyle, including not smoking, exercising regularly, having a low body weight and eating a healthy diet, appears to lower the risk of sudden cardiac death in women, according to a
new study in the July 6 issue of The Journal of the American Medical Association (JAMA).

Sudden cardiac death (SCD) which is defined as
death occurring within one hour after symptom onset without evidence of circulatory collapse;

SCD accounts for more than half of all cardiac deaths...

There are approximately 250,000 to 310,000 cases annually in the
United States. No prior studies have examined the combination of
multiple lifestyle factors and risk of SCD.

Using data collected as part of the Nurses' Health Study, researchers
from Brigham and Women's Hospital and Harvard Medical School, Boston examined the association between a healthy lifestyle and risk of SCD.

A total of 81,722 women who participated in the Nurses' Health Study
from June 1984 to June 2010 were included in the study, and lifestyle factors were assessed via questionnaires every two to four years.

A low-risk lifestyle was defined as not smoking, having a body mass
index (BMI) of less than 25, exercise duration of at least 30 minutes per
day or more, consuming a Mediterranean-style diet emphasizing high intake of vegetables, fruits, nuts, legumes, whole grains and fish, with moderate alcohol intake.

During the 26 years of follow-up, there were 321 cases of SCD among women in the study (average age 72 years at the time of the SCD event). All four low-risk factors were significantly and independently associated
with a lower risk of SCD. Not smoking, exercising and eating a healthy
diet each were inversely associated with risk of SCD. BMI also was associated with the risk of SCD, with women having a BMI between
21 and 24.9 at lowest risk.

Women at low risk for all four lifestyle factors had a 92 percent lower risk
of SCD when compared with women at low risk for none of the four lifestyle factors.

"The primary prevention of SCD remains a major public health challenge because most SCD occurs among individuals not identified as high risk," the researchers explained. "In this cohort of female nurses, adherence to an overall healthy lifestyle was associated with a lower risk of SCD and may be an effective strategy for the prevention of SCD."

Story Source: JAMA and Archives Journals.

Journal Reference:

"Adherence to a Low-Risk, Healthy Lifestyle and Risk of Sudden
Cardiac Death Among Women."

JAMA: The Journal of the American Medical Association, 2011;

This article is for informational and educational purposes only, and is not intended to provide medical advice, diagnosis or treatment. Contact your doctor or healthcare professional for medical and nutritional consultation.

How Cell Death Occurs From Fat and Sugar Overload

Excess fat and sugar don't just pack on the pounds but also cause
severe metabolic stress and can push some cells in the body to commit suicide. These cells don't have the ability to tolerate the toxic environment excess fat and sugar cause, and ultimately initiate their own dealth.

Research scientists at Washington University School of Medicine in
St. Louis have recently discovered three unexpected culprits that help
a cell overloaded with fat commit suicide. They've demonstrated that
these molecules leading a cell to self-destruct are small strands of RNA,
not proteins. Since these small nuclear RNAs play well-known roles
in building proteins, the researchers were surprised to discover them
killing cells.

The research has been published in Cell Metabolism. It is the first study
to link these small RNA molecules to the cellular damage characteristic
of common metabolic diseases like diabetes.

"When these three RNAs are present, the cells die in response to
metabolic stress, such as exposure to large amounts of fats," says cardiologist Jean E. Schaffer, MD, the Virginia Minnich Distinguished Professor of Medicine at Washington University. "But if these three
RNAs are missing, the cells don't die."

It's important to recognize that cell suicide is a natural process that protects healthy tissues from damaged cells, but the process can sometimes fall out of balance. For example, if the cell death pathway
gets shut down, damaged cells may                          
divide and lead to cancer.

Conversely, too much cell death due to abnormal metabolites, such as high levels of fats and sugar, can impair the function of tissues in the body. This type of excess cell death is involved with
diabetes complications such as heart failure. It is important to
understand how abnormal metabolites cause cells to die, it will be
helpful in the search for effective new therapies.

According to Dr.Schaffer, who is also the director of the Diabetic Cardiovascular Disease Center and Diabetes Research Training
Center at the School of Medicine, the fact that small RNA molecules
are involved in this cell death pathway is totally unexpected.

"When we set out to find genes causing cellular damage due to excess
fat, we were expecting to find genes that code for proteins," she explains. "Instead, we identified an entirely new function for three small nuclear RNAs. Unrelated to their well-defined role in the cell's protein-making machinery, we discovered they participate in how cells go on to die
from overload of nutrients."

In a classic genetics experiment, the researchers initially identified a genetic region that, when disabled, allows cells to continue living in high
fat and high sugar conditions. While the region codes for a protein, they demonstrated that the protein itself is not involved in initiating cell death.

"At first this result really puzzled us," Dr. Schaffer continued. "The
mutation occurs in a region that encodes a protein, as we might expect.
But returning the protein to the mutated cells did not return the cell death response."

The three small nuclear RNAs function together not only to promote
cell death from nutrient excess, but also to promote more general mechanisms of cell death in diseased tissues.

As a cardiologist who treats patients at Barnes-Jewish Hospital, Dr. Schaffer explains how a multifaceted approach is necessary to manage
the complexities of metabolic diseases like diabetes and obesity. Encouraging patients to reduce the amount of fat and sugar in the diet
is a key strategy for treatment.

When dieatry modification becomes ineffective, it would be helpful to
have other ways to reduce cellular damage from excess fats in the
muscles, heart, pancreas, liver and other organs and the team continues
to pursue the search for possible treatments. "That's where our future
work is headed."

This research was supported by grants from the National Institutes of
Health (NIH), the Burroughs Wellcome Foundation, the Washington University Diabetes Research Training Center and the Washington University Metabolomics facility.

Story Source: Washington University School of Medicine.

Journal Reference: Small nuclear RNAs U32a, U33 and U35a
are critical mediators of metabolic stress. Cell Metabolism, July 2011

This article is for informational and educational purposes only, and is not intended to provide medical advice, diagnosis or treatment. Contact your doctor or healthcare professional for medical and nutritional consultation.

Grocery Shopping On A Budget

Clipping coupons is only part of grocery shopping on a budget. Rethinking your approach can be healthier for your family and easier on your wallet.

Like most of us, Mary Lewis, a mom of four in Jordan, Minn., watches her budget when she writes out her grocery shopping list. Lewis does her homework before she even sets foot in the store.

“We watch for loss leaders [major discounts] in our store flyers and stock up,” Lewis says. “For example, our local grocery store was selling a gallon of orange juice for $1.99 [it’s usually $4.50.] We bought four gallons, knowing our kids would drink all of it within a week.”

Lewis is proof that grocery shopping on a budget doesn’t have to mean soda and junk food. All it takes is a little bit of creativity and you, too, can feed your family more nutritiously for less.

Grocery Shopping on a Budget: 9 Ways to Shop Healthy and Save Money

1. Plan, plan, plan. “If a family or head of household can take an hour to plan a week’s worth of meals and make a grocery shopping list and another hour to grocery shop, then the family can be good for a week,” says Shelley A. Rael, RD, a registered dietitian and health education consultant at the University of New Mexico’s Employee Health Promotion Program in Albuquerque. This is a win-win situation as food prepared at home is generally healthy and less expensive.
2. Buy in bulk. Whether it’s choosing a “family size” pack of skinless chicken breasts and freezing what you don’t use right away or one large container of nonfat yogurt instead of individual servings, buying big can equal big savings.
3. Cut those coupons. “Clipping coupons and shopping sales will never go out of style, especially when there are many mouths to feed,” says Amy Berns, RD, a registered dietitian with Medical Network One’s Michigan Institute for Health Enhancement in Trenton. Coupons are everywhere these days, from local flyers to the Internet. Check individual food companies’ Web sites for discounts, rebates, and coupons you can print yourself.
4. Shop the perimeter of the store. Most stores are organized with packaged foods in the middle. As much as possible, stick to the outer areas where you can find the healthier fruits and vegetables, meat, and dairy. Also, while these foods may seem expensive, be sure to consider actual serving sizes and how many meals you can get from one purchase. “Produce may appear expensive at the outset,” says Rael, “but it can be part of a meal or a snack. Many people see ‘$3.99 per pound,’ but don’t think about how that pound could potentially be spread across several meals or people.”
5. Try some substitutions. Instead of expensive and less healthy beef, buy more chicken and pork. Beans are another good source of protein and are usually much cheaper than meat. Fish can be bought frozen or canned to cut down on cost as well.
6. Try the “IKEA” style of eating. That means “some assembly required,” says Ashley Koff, RD, a registered dietitian in private practice in Los Angeles. “Rather than buying the salad already made, buy the pieces and assemble it yourself. Instead of the ready-to-eat pasta dish, buy the sauce, the cheese, the meatballs, and some organic frozen vegetables.” Not only is it less expensive to purchase items individually, but you will also be avoiding the preservatives used to increase a packaged food’s shelf life.
7. Skip the snack foods. Products like chips, cookies, and soda are unhealthy and represent an unnecessary expense for shoppers looking to save money. Popcorn, dried fruits, and nuts are good, nutritious substitutions for chips.
8. Go local and buy in-season. “Look for fresh local and in-season produce as this is usually more affordable than choosing imported produce,” says Erin Palinski, RD, a registered dietitian in private practice in northern New Jersey. “If fresh produce seems too expensive, try choosing frozen or canned. It is more affordable and has a longer shelf life. To cut down on the sodium content of canned vegetables, try rinsing them before cooking and serving.”
9. Be creative. Whether it’s trying a new recipe with ingredients bought using coupons or putting a new twist on an old favorite, shopping and preparing different foods can be fun.

****The above article is taken from Everyday Health.

Wishing You A....

We will return tomorrow. Today we are enjoying the day with our family!

Does Zero-Calorie Food Exist?

You can't net a negative calorie balance by eating "zero-calorie" foods. But don't rule them out, either. Here's why.

Are there foods so low in calories that it takes as many (or more) calories to digest them as they contain? That is the myth behind diets that claim weight loss through "zero-calorie" or "negative-calorie" foods.

It would certainly make dieting easier if we could munch on calorie-free foods all day. But other than water and diet beverages, there is unfortunately no such thing as a zero-calorie or negative-calorie food, according to Kimberly Lummus, MS, RD, Texas Dietetic Association media representative and public relations coordinator for the Austin Dietetic Association in Austin, Texas.


Busting the "Zero-Calories" Myth
Apart from foods that have been engineered to be calorie-free, like sugar substitutes, virtually all foods contain calories. Some foods contain very few calories, and we do burn a few calories when we chew and digest the foods we eat. But the notion that eating certain foods can put us into a negative calorie balance just isn't true.

"Some foods do require more energy to digest, but digesting foods that are so-called 'zero-calorie' such as celery or cucumbers is not going to have much impact" on your total calorie expenditure or weight-loss efforts, notes Lummus. "It wouldn't be smart nutritionally to think that you are somehow tricking your body and subtracting calories."

Foods that are sometimes touted as being zero-calorie or negative-calorie include:

• Apples
• Asparagus
• Beets
• Broccoli
• Cabbage
• Carrots
• Cauliflower
• Celery
• Cucumbers
• Garlic
• Grapefruit
• Lemons
• Lettuce
• Mangos
• Onions
• Spinach
• Turnips
• Zucchini

Lummus points out that you would have to eat such large amounts of these foods to make your body work hard enough to cancel out the calories that it wouldn't be worth it.

Zero to Hero Calories
Although these food choices with supposed "zero calories" aren't going to put you into a negative calorie balance, there are other great benefits to eating them. "They are all fruits and vegetables, so they are great foods to incorporate into your diet," says Lummus.

These foods are also high in fiber and pack a hefty nutrition punch. Fruits and vegetables tend to be "nutrient-dense," meaning that they contain relatively few calories in comparison to their high level of nutrients.

What's more, they can help you lose weight. Fruits and vegetables can be just as filling as higher-calorie foods, but with far fewer calories and often a lot more bulk.

If you are trying to lose weight, start by adding vegetables to your main dishes, snacking on fruit, piling your sandwiches with fresh vegetables, and having fruit instead of dessert after your meals. This doesn't "trick" your body into a calorie deficit, but it can help you feel full and satisfied while still eating fewer calories and getting lots of vitamins, minerals, and other essential nutrients.

One true "zero" beverage to make sure you are getting enough of is water. Not only is it healthy to drink enough water, but substituting water for sugar-sweetened beverages can save you hundreds of calories. Aim for six to eight eight-ounce glasses of water each day.


The above article is taken from Everyday Health here.

How To Make Sense Of Your Calcium Score

The higher your calcium score, the greater your heart attack risk.

When you have a heart scan, you are given an overall number called the Calcium Score, or Agatston Score, which represents the total amount of plaque in your coronary arteries. The number can range from 0 to 1,000 or more. The higher your number, the more plaque you have in your arteries and the greater your risk. If your score is more than 400, for example, you have an increased likelihood of developing symptomatic heart disease — angina, heart attack, or even sudden death — in the next 2 to 5 years. If your score is more than 1,000, you have a 25 percent chance of having a heart attack within a year without intervention

Calcium Score for a 55-Year-Old
Man or Woman
Relative Amount of Plaque
0–10 Minimal
11–100 Moderate
101–400 Increased
401+ Extensive

Keep in mind that there's no absolute way to predict who is going to have a heart attack, but your Calcium Score is an excellent way of predicting the likelihood of it happening to you. Of course, when you are trying to predict the future, you must consider other variables beyond your Calcium Score. For example, if you smoke, a low Calcium Score will not protect you. Smokers tend to have very sticky blood. This can result in a much larger blood clot developing after a plaque rupture than would develop in a nonsmoker. On the other hand, someone with a moderately high Calcium Score can forestall a heart attack indefinitely — or even prevent one entirely — simply by controlling risk factors. And even if your Calcium Score indicates a high likelihood for a heart attack in the near future, if you begin an aggressive prevention program immediately, your level of risk can sharply decline within months.


The above article is taken from Everyday Health.

You Can't Gobble Me!

Folic Acid May Reduce Breast Cancer Risk

Folate (Folic Acid) Reported To Help Reduce Pre-Menopausal Breast Cancer Risk

Specific Vitamins & Minerals Continue
To Be Studied For Cancer Risk Reduction
And Supporting Optimum Health...

Increased intakes of folate (folic acid) may reduce the risk of breast cancer, but the benefits may be linked to a woman's menopausal state, suggests
a new study.

Pre-menopausal women with the highest average intakes of folate from the diet are at a 40 percent reduced risk of developing breast cancer, according to new findings published in the American Journal of Epidemiology.

The study was conducted with women in China where there's no
mandatory fortification of flour with folic acid, during the course of
the study. In the US, grain products have been fortified with folic
acid since 1998.

As a result, only 13 percent of the Chinese women had folate levels
that matched or exceeded the US recommended dietary allowance,
wrote researchers from Vanderbilt University in Tennessee and the Shanghai Cancer Institute.

"Thus, it is possible that the relation with folate intake among pre- menopausal women may be due to a difference in folate insufficiency versus sufficiency.

"In support of this possibility, the present study appeared to have a threshold effect for folate intake that was achieved between the first
and second quintiles of intake, with no added benefit beyond that level,
" the researchers explained.

Over one million women worldwide are diagnosed with breast cancer
every year, with the highest incidences in the US and the Netherlands. China has the lowest incidence and mortality rate of the disease.

Hormone-sensitive estrogen-receptor (ER) positive and progesterone-receptor (PR) positive tumors are said to be the most common type diagnosed among breast cancer patients in the US. These tumors are stimulated to grow by the female hormones estrogen and progesterone.

Study Details

Data from Shanghai Women's Health Study (1997-2008) for 72,861 participants aged between 40 and 70 was used to assess potential relationships between intakes of folate, niacin, and vitamin B6 and
B12 and incidence of breast cancer.

During the course of the study 718 cases of breast cancer were
diagnosed. After analyzing the numbers, the researchers report no
link between vitamin B6 and B12 intakes and the risk of breast cancer
in both pre- and post-menopausal women.

Only folate intake was associated with a reduced risk of breast cancer
and this was limited to premenopausal women. Specifically, average intakes of 404 micrograms per day were associated with a 42 percent reduction in the risk of breast cancer, compared with average intakes
of 194 micrograms per day.

Source: American Journal of Epidemiology

2011, Volume 173, Issue 10 (Pages 1171-1182)

"Dietary B Vitamin and Methionine Intakes and Breast Cancer Risk
Among Chinese Women"

This article is for informational and educational purposes only, and is not intended to provide medical advice, diagnosis or treatment. Contact your doctor or healthcare professional for medical and nutritional consultation.

Early Warning Signs of Osteoporosis

If you have risk factors for osteoporosis – meaning you’re a postmenopausal woman or you’re vitamin D-deficient, among others – don’t wait until you have symptoms to get screened. The fact is, bone loss that leads to osteoporosis often occurs without any noticeable symptoms, so by the time you have a fracture, feel pain, or develop curvature of the spine, osteoporosis may already be present.
But if you identify bone loss early, you can take steps to reduce your risk of osteoporosis.

When to Get Screened for Bone Loss
Studies suggest that only 12 percent of people with osteoporosis have had a bone mineral density (BMD) screening, the most reliable diagnostic test for osteoporosis. This is likely due to a lack of awareness among middle-aged and older women and their physicians about the risk of osteoporosis. The most common type of screening for BMD is referred to as a DXA or DEXA (dual x-ray absorptiometry) scan, a painless procedure using very low levels of radiation to measure the density of bone in your hip, spine, or other areas.

Who Should Get Screened for Bone Loss
In general, people who should be screened for osteoporosis include:

• Women over age 65
• Women who have more than one risk factor (for example, a family history of osteoporosis or low body weight) other than being Caucasian or past menopause
• Postmenopausal women who have had a fracture

Since bone loss begins without any noticeable symptoms, screening should ideally occur before you have reason to worry.

Fracture: The Most Common Early Osteoporosis Symptom
You may have a fragility-related fracture before you are diagnosed with bone loss or osteoporosis. This means that your wrist, back, hip, or another bone is fractured as a result of a mild to moderate trauma, such as falling from below your standing height. Mild impact caused by tripping, falling, or hitting an object that might not have fractured or broken a bone in previous years can cause fractures when you have bone loss or osteoporosis. If you experience this kind of fracture and are over 50 years old, talk to your doctor about bone-loss screening or other tests for bone loss.

A study of 127 people who had a fragility-related fracture showed that only 17 percent thought their fracture could be related to osteoporosis and fewer than half believed they were at increased risk for another fracture, even though having one fracture significantly increases the risk of later fractures. Osteoporosis was diagnosed in 44 percent of these patients, and the patients who reported understanding the connection between osteoporosis and fracture had already been told they might be at risk.

Having any of these signs or conditions means you are at higher risk for a bone fracture:

• High levels of serum calcium or alkaline phosphatase on a blood test
• Vitamin D deficiency
• Difficulty getting up from a chair without using your arms to push
• Joint or muscle aches
• A resting pulse greater than 80 beats per minute
• Height loss
• Increasing stooping (curvature of the spine)
• BMD results of -2.5 or less

These symptoms can indicate other health problems as well, so it’s important to talk to your doctor about them to get an accurate diagnosis and treatment plan.

Fragility Fracture Symptoms
You might wonder if you have experienced a fragility related fracture. Sometimes they're obvious and you will experience pain and swelling immediately after a fall or impact. At other times, you may feel pain, such as in your back, but not be able to trace it to a single event. Nonetheless, back pain can be a result of a vertebral fracture. The pain may last as long as six weeks while your bones heal. If you suspect that a fracture is possible, see your doctor.
By knowing your risk factors and getting early screenings and diagnosis, you will be taking important steps toward managing your osteoporosis risk, and if necessary, getting early treatment.


***The above article was taken from Everyday Health.

Improve Oral Health By Losing Weight!

Losing Fat Also Improves Periodontal Health, Dental Researchers Report

Case Western Reserve University School of Dental Medicine

when fat cells (which trigger inflammation) are removed.

researchers found the human body is better at fighting
gum disease...

 

Findings come from a pilot study of 31 obese people with gum disease. Half of the group with an average body mass index (BMI) of 39 had gastric bypass surgery and had fat cells from the abdomen removed. That half fared better than a control group of obese people with a BMI of 35 who
also were treated for gum disease but did not have the gastric bypass surgery or fat removed.

 

What intrigued the researchers is that the majority of those who underwent surgery had a drop in their glucose levels after the procedure, a result that bodes well for overweight people predisposed to diabetes and insulin-related problems.

 

All study participants underwent nonsurgical periodontal treatments of scaling/root planing and oral hygiene instructions for home care. While
both groups showed improvement, the surgery group did even better on
the measures for periodontal attachment,bleeding, probing depths and plaque levels.

 

Inflammation that continues to brew in the body can have harmful effects over time, and inflammation from gum disease can erode bone and cause tooth loss. It can also cause breaks in the gums where harmful oral bacteria can enter the blood stream. Such bacteria have been linked to preterm birth, fetal death, heart disease, diabetes and arthritis, said researchers from the department of periodontics at Case Western Reserve School
of Dental Medicine.

 

The study "Response to periodontal therapy in subjects who had weight loss following bariatric surgery and obese counterparts: a pilot study,"
is published in the Journal of Periodontology.

 

This study presents two hypotheses about why the gastric bypass surgery group improved...

The first theory is that excessive fat cells (adipocytes) secrete more cytokines, which make insulin more resistant to doing its function.

As a result, more accumulation of sugar in the blood (hyperglycemia) occurs. Losing weight, therefore, makes insulin less resistant

and improves the diabetic status. This in turn helps in the response to periodontal treatment.

 

The other theory relates to the presence of the leptin hormone that regulates appetite. Leptin plays a role in regulating metabolism and has been linked to inflammation by increasing the production of cytokines and C-reactive protein, which is also linked to inflammation. Leptin production was reduced after bariatric surgery and may be one explanation for the better outcomes in the periodontal treatment.

 

As the researchers look to the further their research, their next step will be to conduct a longitudinal study to support their preliminary findings.

 

Journal Reference:

Response to Periodontal Therapy in Subjects Who Had Weight Loss Following Bariatric Surgery and Obese Counterparts: A Pilot

Study. Journal of Periodontology, 2011;

 

Case Western Reserve University (2011, November 9).
Lose the fat and improve the gums, dental researchers find.

 

This article is for informational and educational purposes only, and is not intended to provide medical advice, diagnosis or treatment. Contact your doctor or healthcare professional for medical and nutritional consultation.

 

What Does Fish Oil Do For Me?

Fish Oil's Positive Impact On Cognitive Functioning and Brain Health Confirmed In New Study

Researchers at Rhode Island Hospital's Alzheimer's Disease and Memory Disorders Center have found positive associations between Omega 3 fish oil supplements and cognitive functioning as well as differences in brain structure between users and non-users of fish oil supplements. The findings suggest possible benefits of fish oil supplements on brain health and aging.

 

The results were reported at the recent International Conference on Alzheimer's Disease, in Paris, France.

 

The study was conducted by research scientists at the Rhode Island Hospital Alzheimer's Disease and Memory Disorders Center. Data for the analyses was obtained from the Alzheimer's Disease Neuroimaging Initiative (ADNI), a large multi-center, NIH-funded study that followed older adults with normal cognition, mild cognitive impairment, and Alzheimer's Disease for over three years with periodic memory testing and brain MRIs.

 

The study included 819 individuals, 117 of whom reported regular use of Omega 3 fish oil supplements before entry and during study follow-up. The researchers compared cognitive functioning and brain atrophy for patients who reported regularly using these supplements to those who were not using fish oil supplements.

 

Compared to non-users, use of fish oil supplements was associated with better cognitive functioning during the study. However, this association was significant only in those individuals who had a normal baseline cognitive function and in individuals who tested negative for a genetic risk factor for Alzheimer's Disease known as "APOE4" consistent with previous research.

 

The key finding is that there was a clear association between fish oil supplements and brain volume. Consistent with the cognitive outcomes, these observations were significant only for those who were "APOE4" negative.

 

The researchers report "In the imaging analyses for the entire study population, we found a significant positive association between fish oil supplement use and average brain volumes in two critical areas utilized in memory and thinking (cerebral cortex and hippocampus), as well as smaller brain ventricular volumes compared to non-users at any given time in the study. In other words, fish oil use was associated with less brain shrinkage in patients taking these supplements during the ADNI study compared to those who didn't report using them."

 

They conclude, "These observations should motivate further study of the possible effects of long-term fish oil supplementation on important markers of cognitive decline and the potential influence of genetics on these outcomes."

 

The team included researchers from The Miriam Hospital and the Brown University Department of Psychiatry and Human Behavior (Gonvatana and Cohen), and Department of Behavior and Social Sciences (Dunsiger).

 

Rhode Island Hospital, a member hospital of the Lifespan health system
in Rhode Island

 

Story Source: Lifespan (2011, August 17). Fish oil's impact on cognition and brain structure identified in new study.

 

This article is for informational and educational purposes only, and is not intended to provide medical advice, diagnosis or treatment. Contact your doctor or healthcare professional for medical and nutritional consultation.

Vitamin C Helps Fight Alzheimer's

Treatment With Vitamin C Dissolves Toxic Proteins in Alzheimer's

Researchers at Lund University have discovered an important new function for Vitamin C. Treatment with Vitamin C can dissolve the toxic protein aggregates
that build up in the brain in Alzheimer's disease.

 

The research findings are now being presented in the Journal of Biological Chemistry.

 

The brains of people with Alzheimer's disease contain lumps of so-called amyloid plaques which consist of misfolded protein aggregates. They cause nerve cell death in the brain and the first nerves to be attacked
are the ones in the brain's memory centre.

 

"When we treated brain tissue from mice suffering from Alzheimer's disease with vitamin C, we could see that the toxic protein aggregates
were dissolved. Our results show a previously unknown model for how vitamin C affects the amyloid plaques," say researchers of Molecular Medicine at Lund University.

 

"Another interesting finding is that the useful vitamin C does not need to come from fresh fruit. In our experiments, we show that the vitamin C can also be absorbed in larger quantities in the form of dehydroascorbic acid from juice that has been kept overnight in a refrigerator, for example."

 

There is at present no treatment that cures Alzheimer's disease, but the research is aimed at treatments and methods to delay and alleviate the progression of the disease by addressing the symptoms.

 

Nutritional antioxidants such as vitamin C have a protective effect against
a number of diseases, from the common cold to heart attacks and dementia, has long been a current focus of research.

 

"The notion that vitamin C can have a positive effect on Alzheimer's disease is controversial, but our results open up new opportunities for research into Alzheimer's and the possibilities offered by vitamin C,"
say the researchers.

 

Story Source: Lund University

 

Journal Reference: "Suppression of Amyloid ß A11 Antibody Immunoreactivity by Vitamin C: Possible Role Of Heparan Sulfate Oligosaccharides Derived From Glypican-1 By Ascorbate-induced,
Nitric Oxide (NO)-catalyzed Degradation" Journal of Biological
Chemistry, 2011

 

Lund University (2011, August 18). "Treatment with vitamin C dissolves toxic protein aggregates in Alzheimer's disease"

 

This article is for informational and educational purposes only, and is not intended to provide medical advice, diagnosis or treatment. Contact your doctor or healthcare professional for medical and nutritional consultation.

Good Fat Prevalent In Which Child?

"Good Fat" Is Often Most Prevalent In Lean, Thin Children

Researchers at Joslin Diabetes Center and Children's Hospital Boston have shown that a type of "good fat" known as brown fat occurs in varying amounts in children, increasing until puberty and then declining, and is most active in thinner, leaner children.

 

The study used PET imaging data to document children's amounts and activity of brown fat, which, unlike white fat, burns energy instead of storing it. Results were published in The Journal of Pediatrics.

 

"Increasing the amount of brown fat in children may be an effective approach at combating the ever increasing rate of obesity and diabetes in children," reported investigators at Joslin.

 

In 2009, the research team demonstrated in The New England Journal
of Medicine for the first time that brown fat is metabolically active in adult humans. Previously, it was thought that brown fat was present only in babies and children. Their study showed it was found in between 3 and 7.5 percent of adults, with higher rates among women.

 

In this new study, the researchers reviewed PET scans that had been conducted on 172 children (ages 5 to 21) at Children's Hospital Boston. Active brown fat was detected in 44 percent of the children, with the rate about the same for girls and boys. Children aged 13 to 15 had the highest percentage of detectable brown fat and the highest brown fat activity. In addition, body mass index (BMI) was correlated inversely with brown fat activity, revealing that the thinnest, leanest children had the highest brown fat activity.

 

Interestingly, while the 2009 study of adults showed brown fat was more active in cold weather, in keeping with its role of burning energy to generate heat, the new study in children showed outdoor temperature had no effect on brown fat activity.

 

The increase in brown fat activity from childhood to adolescence and its inverse correlation with obesity suggest brown fat may play a prominent
role in pediatric metabolism, energy balance and weight regulation, the researchers said.

 

"We believe that the ability to non-invasively evaluate brown fat activity in vivo with PET imaging provides a better understanding of its prominent role in pediatric physiology, and may possibly provide insights into the treatment of childhood obesity," explained the researchers from Children's Hospital program in Nuclear Medicine and Molecular Imaging.

 

Another study from 2010 (Joslin) identified cells in laboratory subjects that can be triggered to transform into brown fat.

 

"We might be able to combat the obesity and diabetes epidemics if we find safe ways of increasing brown fat activity," the researchers said. "This might be an additional tool in the fight."

 

However, it is not known whether the relationship between BMI and brown fat is that children have more brown fat because they are thin or if having more brown fat causes children to be thin.

 

They said. "But we do know that brown fat is a core component of pediatric and likely adult metabolism."

 

The study was supported by grants from the Eli Lilly Foundation and the National Institutes of Health.

 

Story Source: Joslin Diabetes Center.

 

Children's Hospital Boston; and of Massachusetts General Hospital.

 

Journal Reference: Pediatric Brown Adipose Tissue: Detection, Epidemiology, and Differences from Adults. The Journal of Pediatrics, August 2011

 

Joslin Diabetes Center (2011, August 11). 'Good fat' most prevalent in thin children.

 

This article is for informational and educational purposes only, and is not intended to provide medical advice, diagnosis or treatment. Contact your doctor or healthcare professional for medical and nutritional consultation.

Asthma Symptoms Hours After Exposure

Why Many People With Asthma Experience

Symptoms 3 to 8 Hours After Exposure

New research led by scientists from Imperial College London explains

why nearly half of people with asthma experience a late phase of symptoms
several hours after exposure to allergens.

The findings have been published in the journal Thorax, and could lead to

better treatments for the disease.

An estimated 300 million people suffer
from asthma, and the prevalence of the
disease is rising. Symptoms are commonly triggered by allergens in the environment, such as pollen and dust mites.
These stimuli can cause the airways to tighten within minutes, causing breathing difficulties which range from mild to severe. Many sufferers also experience a late asthmatic response three to eight hours after exposure to allergens, causing breathing difficulties which
can last up to 24 hours.

 

In the early asthmatic response, the allergen is recognised by mast cells, which release chemical signals that cause the airways to narrow.

 

The Imperial College research team have discovered that the late
asthmatic response happens because the allergen triggers sensory
nerves in the airways. These nerves activate reflexes which trigger
other nerves that release the neurotransmitter acetylcholine, which
causes the airways to narrow. If the findings translate to humans, it
would mean that drugs that block acetylcholine (anti-cholinergics)
could be used to treat asthma patients that experience late phase responses following exposure to allergens.

 

Steroids are the main treatments for asthma prescribed now, but
they are not effective for all patients. A recent clinical trial involving
asthma patients found that the anticholinergic drug Tiotropium
improved symptoms when added to a steroid inhaler.

 

"Many asthmatics have symptoms at night after exposure to allergens during the day, but until now we haven't understood how this late
response is brought about," said scientists from the National Heart
and Lung Institute at Imperial College London, who conducted the
research.

"Our study in animals suggests that anticholinergic drugs
might help to alleviate these symptoms, and this is supported by the
recent clinical data. We are seeking funding to see if these findings
are reproduced in proof of concept clinical studies in asthmatics."

 

The researchers hypothesised that sensory nerves were involved after observing that anaesthesia prevented the late asthmatic response in laboratory subjects. They succeeded in blocking the late asthmatic response using drugs that block different aspects of sensory nerve cell function, adding further evidence for this idea.

 

After establishing that sensory nerves detect the allergen, the researchers tested the effect of Tiotropium, an anticholinergic drug that is used to treat chronic obstructive pulmonary disease. Tiotropium blocks the receptor for acetylcholine, which is released by nerves in the parasympathetic nervous system. Tiotropium also blocked the late asthmatic response, suggesting that parasympathetic nerves cause the airways to constrict.

 

The study was funded by the Medical Research Council (MRC) and reported: "Unravelling the complex biology of asthma is vitally important,
as it is an extremely dangerous condition which exerts lifelong damaging effects. The Medical Research Council is committed to research that
opens doors to improving disease resilience, particularly in conditions which attack our body over the long-term."

 

Story Source: Imperial College London,

 

Journal Reference: A role for sensory nerves in the late asthmatic response. Thorax, 2011

 

Imperial College London (2011, August 12) Study sheds light on late
phase of asthma attacks.

 

This article is for informational and educational purposes only, and is not intended to provide medical advice, diagnosis or treatment. Contact your doctor or healthcare professional for medical and nutritional consultation.

Stress and Appetite Linked

Link Between Stress and Appetite
Reported By Canadian Research
Scientists

Researchers in the Hotchkiss Brain Institute (HBI)
at the University of Calgary's Faculty of Medicine
have uncovered a mechanism by which stress increases food drive in laboratory subjects.

This new discovery, published online this week in
the journal Neuron, could provide important insight
into why stress is thought to be one of the under-
lying contributors to obesity.

Normally, the brain produces neurotransmitters (chemicals responsible
for how cells communicate in the brain) called endocannabinoids
that send signals to control appetite. In this study, the researchers
found that when food is not present, a stress response occurs that temporarily causes a functional re-wiring in the brain. This re-wiring
may impair the endo-cannabinoids' ability to regulate food intake and
could contribute to enhanced food drive.

The researchers also discovered that when they blocked the effects of stress hormones in the brain, the absence of food caused no change
in the neural circuitry.

Researchers looked specifically at nerve cells (neurons) in the region of
the brain called the hypothalamus. This structure is known to have an important role in the control of appetite and metabolism and has been identified as the primary region responsible for the brain's response to stress.

The team explains, "These findings could help explain how the cellular communication in our brains may be overridden in the absence of food. Interestingly, these changes are driven not necessarily by the lack of nutrients, but rather by the stress induced by the lack of food."

If similar changes occur in the human brain, these findings might have several implications for human health. "For example, if we elect to pass over a meal, the brain appears to simply increase the drive in pathways leading to increased appetite," explains the researchers. "Furthermore,
the fact that the lack of food causes activation of the stress response
might help explain the relationship between stress and obesity."

These results lay the foundation for future studies to investigate the use
of therapies that affect these systems in order to manipulate food intake. They also open the door to studies looking at whether or not the stress brought about by lack of food affects other systems where endo-cannabinoids are known to play a role.

"One thing we can say for sure, is that this research highlights the importance of food availability to our nervous system. The absence

of food clearly brings about dramatic changes in the way our neurons communicate with each other," they're emphasizing.

The research is supported by operating grants from the Canadian Institutes of Health Research (CIHR) and Alberta Innovates- Health Solutions (AI-HS).

Story Source:

University of Calgary (2011)
"Scientists highlight link between stress and appetite."

Journal Reference: "Endo-cannabinoids Gate State-Dependent Plasticity of Synaptic Inhibition in Feeding Circuits." Neuron Volume 71, Issue 3,

This article is for informational and educational purposes only, and is not intended to provide medical advice, diagnosis or treatment. Contact your doctor or healthcare professional for medical and nutritional consultation.

No Bake Pumpkin Cheesecake

No Bake Pumpkin Cheesecake

1 recipe Graham Cracker Crust (see recipe below)

1 envelope unflavored gelatin

1/4 cup water

1 1/2 8 ounce tub light cream cheese

1 15 ounce can pumpkin

2 tablespoons sugar or sugar substitute* equivalent to 2 tablespoons sugar

1 teaspoon ground cinnamon

3/4 of an 8-ounce container frozen light whipped dessert topping, thawed

Frozen light whipped dessert topping, thawed (optional)

Ground cinnamon, chopped pecans, and/or pomegranate seeds** (optional)

1. Prepare Graham Cracker Crust; set aside. In a small saucepan, stir together gelatin and the water; let stand for 5 minutes to soften. Cook and stir over low heat until gelatin dissolves; set aside to cool slightly.
2. In a large bowl, beat cream cheese with an electric mixer on medium speed until smooth. Add pumpkin, sugar, the 1 teaspoon cinnamon, and the gelatin mixture; beat until well mixed. Fold in the three-quarters container of dessert topping. Spread mixture into crust in springform pan. Cover and refrigerate for 4 to 24 hours or until set.
3. Using a thin metal spatula or table knife, loosen the cheesecake from the side of the springform pan. If desired, use a wide spatula to remove cheesecake from bottom of pan and place on a serving plate. Cut into wedges to serve. If desired, top with additional whipped topping. If desired, garnish with additional cinnamon, chopped pecans, and/or pomegranate seeds. Makes 14 servings.

Tip

• *Sugar Substitutes: Choose from Splenda® Granular, Equal® Spoonful or packets, or Sweet 'N Low® bulk or packets. Follow package directions to use product amount equivalent to 2 tablespoons sugar for both crust and filling.
  
  PER SERVING WITH SUBSTITUTE: same as above, except 136 cal., 11 g carbo.

Tip

• **Test Kitchen Tip: To remove the seeds from a pomegranate, cut the pomegranate in half through the skin. Remove the peel and break the fruit into sections. Then separate the seeds from the membrane.

Graham Cracker Crust

• 3/4 cup finely crushed graham crackers,
• 3 tablespoons canola oil
• 2 tablespoons sugar or sugar substitute* equivalent to 2 tablespoons sugar

1. Preheat oven to 350 degrees F. In a small bowl, combine crushed graham crackers, canola oil, and sugar. Mix well. Spread evenly in bottom of an 8- or 9-inch springform pan; press firmly onto bottom. Bake for 5 minutes. Cool on a wire rack.

Nutrition Facts Per Serving:

• Servings Per Recipe: 14
• Calories: 150
• Protein(gm): 5
• Carbohydrate(gm): 14
• Fat, total(gm): 8
• Cholesterol(mg): 11
• Saturated fat(gm): 4
• Dietary Fiber, total(gm): 1
• Sodium(mg): 144

The Rock Is Obese?

The following is taken from the November 13th WND newsletter:

Controversial Index Finds Brad Pitt, Will Smith ‘Overweight’

The Centers for Disease Control uses the Body Mass Index (BMI) to define when a person is overweight or obese, yet the index is so inaccurate that even an in-shape athlete like All-Pro quarterback Tom Brady can be called “overweight.”

The BMI, invented in 1835 by Belgian statistician Adolphe Quetelet, is defined as a person’s weight (in kilograms) divided by the square of his or her height, in meters.

A BMI below 18.5 is defined as underweight; 18.5 to 24.9, normal; 25 to 29.9, overweight; 30 and above, obese.

But the index makes no distinction between body mass that is fat and mass that is muscle. This often means that people who are in good shape fall into the overweight or obese categories.

Not many observers would consider George Clooney, Johnny Depp, Brad Pitt, Keanu Reeves, Will Smith or Denzel Washington to be out of shape, yet all are defined as overweight according to the BMI.

Tom Cruise and The Rock (Dwayne Johnson) are defined as obese.

Unfortunately, the BMI is being cited to justify moves to impose new taxes on high-calorie items including candy and soft drinks.

The incidence of obesity in American adults rose from 13 percent in 1962 to 34 percent in 2008, as measured by the BMI, before leveling off more recently.

“In the past two decades nutritionists, biologists, and doctors have become increasingly interested in the causes and prevention of obesity,” according to a report from the Tax Foundation.

“Recently, this fervor has spilled over into the political scene as many politicians and some scientists make the case for government intervention to help trim the nation’s waistline.”

Seventeen states now tax candy at a higher rate than other groceries, and four states collect an excise tax on soda.

This year 14 states proposed new taxes on soda as high as 2 cents per ounce, which in the case of some drink mixes could amount to a price rise of 264 percent.

These taxes would be imposed, of course, on all individuals who consume the products, not just those who consume them in excess or are overweight or obese.

The Tax Foundation also points to a recent study that found that when adolescents drink less soda due to prices increases, the drop in calories is offset by an increase in calories consumed in other food and drink.

The Foundation concludes: “Body Mass Index is the backbone of the data on obesity, and as we examine the case for obesity taxes, we will see that this flawed measurement technique can have profound effects on how economists and politicians attempt to set the tax rate on soda and candy.”