Monday, March 23, 2015

Common Class of Drugs May Be Linked to Pneumonia Risk

Drugs used to treat a wide range of health problems may be associated with an increased risk of pneumonia, a new study suggests.
60. And what think those who invent lies against Allah, on the Day of Resurrection? [i.e. Do they think that they will be forgiven and excused! Nay, they will have an eternal punishment in the Fire of Hell]. Truly, Allah is full of Bounty to mankind, but most of them are ungrateful.
61. Whatever you (O Muhammad ) may be doing, and whatever portion you may be reciting from the Qur'an, - and whatever deed you (mankind) may be doing (good or evil), We are Witness thereof, when you are doing it. And nothing is hidden from your Lord (so much as) the weight of an atom (or small ant) on the earth or in the heaven. Not what is less than that or what is greater than that but is (written) in a Clear Record. (Tafsir At-Tabari. Vol.11, Page 129).
62. No doubt! Verily, the Auliya' of Allah [i.e. those who believe in the Oneness of Allah and fear Allah much (abstain from all kinds of sins and evil deeds which he has forbidden), and love Allah much (perform all kinds of good deeds which He has ordained)], no fear shall come upon them nor shall they grieve.
63. Those who believed (in the Oneness of Allah - Islamic Monotheism), and used to fear Allah much (by abstaining from evil deeds and sins and by doing righteous deeds).
64. For them are glad tidings, in the life of the present world (i.e. righteous dream seen by the person himself or shown to others), and in the Hereafter. No change can there be in the Words of Allah, this is indeed the supreme success. 10. Surah Yunus (Jonah)
Anticholinergic medications include those used for conditions such as allergies (for example, Benadryl), overactive bladder (including Ditropan), depression (for example, doxepin) and insomnia (Sominex, etc.).
"Our study is the first to address whether oral anticholinergic medications affect the risk of pneumonia in older people," senior author Dr. Sascha Dublin, an associate investigator at the Seattle-based Group Health Research Institute, said in an institute news release.
"This is important because so many older people use these medications, and pneumonia is such a common cause of illness and death in this age group," Dublin explained.
Researchers looked at more than 1,000 patients with pneumonia, aged 65 to 94, and a group of more than 2,000 people matched for age and sex without pneumonia.
"We found a link between both acute and chronic use of anticholinergic medications, and a much higher risk for developing pneumonia," study first author Dr. Kathleen Paul, a third-year resident in family medicine at Group Health, said in the news release.
Acute use was filling at least one prescription for an anticholinergic medication within 90 days before being diagnosed with pneumonia, the study authors explained. Chronic use was filling at least three prescriptions within the year before diagnosis.
"It isn't clear why anticholinergic medications might raise pneumonia risk, but one possibility is that by causing sedation and altered mental status, they raise the risk for breathing problems -- and lung infections," Paul said in the news release. "But more research is needed," she added.
The study only found an association between the drugs' use and pneumonia, not a direct cause-and-effect relationship.
The findings were published March 2 in the Journal of the American Geriatrics Society.
In some cases, other drugs can be prescribed instead of anticholinergics, Paul noted.

The Etiology of Pneumonia in the Community (EPIC) study was led by the US Centers for Disease Control and Prevention (CDC) in collaboration with University of Utah Health Sciences, with results published in the The New England Journal of Medicine.
A total of 2,638 children with symptoms of pneumonia were enrolled in the study between July 2010 and June 2012, at Primary Children's Hospital in Salt Lake City, UT, and in TN, Le Bonheur Children's Hospital in Memphis, and Monroe Carell Jr. Children's Hospital in Nashville.
Pneumonia was confirmed by X-ray in 2,222 children and their body fluid samples were tested for bacterial and viral pathogens. Children with recent hospitalization or severe immunosuppression were excluded from the analysis.
Viral infections were much more common than bacterial infections in the children in the study that had been diagnosed with pneumonia - 73% compared with 15%.
Co-investigator Dr. Andrew Pavia, chief of the division of pediatric infectious diseases at University of Utah School of Medicine, says vaccines have lowered the rate of bacterial infections, adding that it is important to understand the causes and etiology behind the hospitalizations that continue to result from childhood pneumonia.
"Over the last 3 decades, introduction of Haemophilus influenzae type b and pneumococcal conjugate vaccines has significantly lowered the incidence of bacterial pneumonia in children," Dr. Pavia says.
"Our results are consistent with previous findings, and support continuing immunization efforts to maintain the reduction in bacterial pneumonia.
"It's also important to understand how causes of pneumonia have changed so we can better approach the illness, which still leads to high rates of hospitalization among children."
The researchers remind us there is a spike in community-acquired pneumonia during winter, because its spread is facilitated by people being in closer contact as they retreat indoors. The lung infection triggers:
  • Persistent coughing
  • Chest pain
  • Fever
  • Difficulty breathing.
Community-acquired pneumonia is "particularly hard on the very young and the very old," the authors say - "in fact, pneumonia is the leading cause of hospitalization among US children, with estimated medical costs of $1 billion annually."
"Despite this large burden of disease, critical gaps remain in our knowledge about pneumonia in children," reads the study introduction.
Chris Stockmann, co-investigator and senior research analyst at the University of Utah, says of the study:
"The results help define the role of viruses as major players in pediatric pneumonia and shows a need for new therapies that can reduce the severity of viral pneumonia."
More than a dozen bacterial and viral pathogens were found in the children in the study, causing a fifth, 21%, to need treatment in intensive care.
Respiratory syncytial virus (RSV) was the most commonly detected pathogen, and affected the under-5s more than older children (37% versus 8%).
Children under the age of 5 years were also more vulnerable to:
  • Adenovirus (15% versus 3% in older children)
  • Human metapneumovirus (15% versus 8%).
The authors conclude:
"Effective antiviral vaccines or treatments, particularly for RSV infection, could have a mitigating effect on pneumonia in children."
The very youngest children were more likely to need hospital - half of all the children hospitalized with pneumonia in the study were aged 2 years or younger.
In children between 5 and 18 years of age, the most common pathogen was a bacterium, Mycoplasma pneumonia - 19% in the over-5s versus 3% in the under-5s.
Rhinovirus - the predominant cause of the common cold - was the second most commonly detected pathogen among children with pneumonia.
"Interestingly," the researchers say, rhinovirus was also found in a large proportion of the children who had no symptoms, who were acting as controls in the study.
Rhinovirus was found in 22% with pneumonia, compared with 17% without, and "one interpretation is that rhinovirus infections do not commonly lead to pneumonia. Another is that some types of rhinoviruses cause a runny nose, while others cause severe pneumonia that leads to hospitalization."
The study authors give an estimate of the total annual incidence of hospitalization for community-acquired pneumonia.
By combining their data from the three study hospitals, they estimate a rate in children under 18 years of age of just under 16 cases for every 10,000 children in the population.

Older patients hospitalized withpneumonia appear to have an increased risk of heart attackstroke or death fromheart disease for years afterward, a new study finds.
This elevated risk was highest in the first month after pneumonia -- fourfold -- but remained 1.5 times higher over subsequent years, the researchers say.
"A single episode of pneumonia could have long-term consequences several months or years later," said lead researcher Dr. Sachin Yende, an associate professor of critical care medicine and clinical and translational sciences at the University of Pittsburgh.
This year's flu season is particularly hard on older adults, and pneumonia is a serious complication of flu, he said. Getting a flu shot and the pneumonia vaccine "may not only prevent these infections, but may also prevent subsequentheart disease and stroke," Yende said.
Pneumonia, which affects 1.2 percent of the population in the northern hemisphere each year, is the most common cause of hospitalizations in the United States, the researchers said in background notes.
The report was published Jan. 20 in the Journal of the American Medical Association.
Dr. Gregg Fonarow, a professor of cardiology at the University of California, Los Angeles, said prior studies have suggested a link between hospitalization with pneumonia and increased risk of heart diseasestroke and death within the first few months.
The reason for this association isn't altogether clear, but Fonarow said he suspects that pneumonia triggers inflammation of the heart and blood vessels, thereby increasing the risk for heart disease and stroke.
"As patients hospitalized with pneumonia are at increased risk for heart disease, stroke and death, evaluating them for modifiable risk factors and improved use of effective prevention strategies, such as pneumonia vaccine, may be warranted," Fonarow said.
Yende's team collected data from nearly 6,000 people aged 65 and older who took part in the Cardiovascular Health Study and on nearly 16,000 people aged 45 to 64 who enrolled in the Atherosclerosis Risk in Communities study.
Over 10 years of follow-up, of 591 people in the cardiovascular study hospitalized with pneumonia, 206 had a heart attack, a stroke or died from heart disease. Likewise, of 680 pneumonia cases among those in the atherosclerosis study, 112 had a heart attack, a stroke or died from heart disease, Yende's group found.
"The risk of heart disease or stroke with pneumonia was similar to the risk seen for other known risk factors, such as high blood pressurediabetes, or smoking," Yende added.

In its first guideline on pneumonia, NICE recommends that using the test in cases which are unclear could help limit the unnecessary use of antibiotics.
Pneumonia is a swelling of the tissue in the lungs often caused by a bacterial or viral infection of the lungs. The condition affects up to 480,000 adults in the UK each year, and common symptoms include coughing fever or difficulty breathing.
In primary care, the majority of patients without pneumonia present with symptoms of chest infection. This can cause problems with diagnosis, as in the absence of a chest X-ray, it is difficult to determine whether the symptoms are caused by pneumonia or a lower respiratory tract infection which will clear up on its own.
While antibiotics will help those whose symptoms have been caused by a bacterial infection, they will have no effect on those caused by viral infection, and can in fact cause some harm.
NICE recommends that GPs should consider carrying out C-reactive protein test for people presenting in primary care with symptoms of lower respiratory tract infection.
The test should be carried if after clinical assessment a diagnosis of pneumonia has not been made, and it is not clear whether antibiotics should be prescribed.
The guideline outlines the method in which the results of the C-reactive protein test should be used to guide antibiotic prescribing in people without a clinical diagnosis of pneumonia.

Assessing patient risk

Pneumonia can progress rapidly, with around a tenth of those admitted to hospital with the condition ending up in intensive care, where they have a 30 per cent risk of dying.
Consequently, the guideline recommends using a CRB65 score to determine the level of risk of a patient.
The score stratifies patients for risk of death from low to high, and calls for GPs to use clinical judgement in conjunction with the CRB65 score to inform decisions about whether patients need hospital treatment.
Elsewhere, the guideline features recommendations on discharge from hospital information that should be given to patients, and on hospital-acquired pneumonia.
Dr Michael Moore, a GP and member of the Guideline Development Group, explained: “Chest infections provide a tricky problem for GPs, most get better on their own and antibiotics don’t help much at all but some patients have more serious infections and pneumonia. So patients with chesty coughs require careful assessment and thoughtful treatment.
“Without the use of a chest X-ray, pneumonia can be difficult to distinguish from other common respiratory infections. This poses a challenge for GPs working in primary care as chest X-rays are not usually readily available in surgeries or there can be a delay in getting results.
“There is evidence that using a simple blood test, as well as checking signs and symptoms, can help the GP work out what’s happening – so they can help their patient faster.
“The CRP test can be carried out in the GP surgery and it helps decide whether or not treatment with antibiotics is needed. With growing concern over antibiotic resistance, the CRP test is an important tool that can help GPs reduce antibiotic prescribing whilst still being confident about offering patients the best treatment.”

Extra vitamin E protected older mice from a bacterial infection that commonly causes pneumonia. Microbiologists and nutrition researchers from Tufts University report that the extra vitamin E helped regulate the mice’s immune system. The findings, published online in advance of print in theThe Journal of Immunology, show promise for studies investigating the effects of vitamin E and infection in humans.
Older adults over age 65 are at high risk for developing pneumonia, an inflammation of the lungs typically caused by infection. The most common type of pneumonia that occurs in this age group is caused by Streptococcus pneumoniae bacteria. As a person gets older, the immune system can become weak, making them vulnerable to lung infection. Normally, the body fights this infection using specific white blood cells, known as neutrophils, that enter the lungs and kill the bacteria. If the numbers of neutrophils in the lungs are not well regulated, however, they can cause inflammation and damage. Aging can disrupt the ability of the body to regulate neutrophils.
“Earlier studies have shown that vitamin E can help regulate the aging body’s immune system, but our present research is the first study to demonstrate that dietary vitamin E regulates neutrophil entry into the lungs in mice, and so dramatically reduces inflammation, and helps fight off infection by this common type of bacteria,” said first author Elsa N. Bou Ghanem, Ph.D., postdoctoral scholar in the department of molecular biology and microbiology at Tufts University School of Medicine (TUSM).
The research team studied older, male mice before and after they were infected with the pneumonia-causing bacteria. Before these mice acquired the infection, they were fed different levels of vitamin E, specifically alpha-tocopherol, over a period of four weeks. One group of mice was fed the recommended amounts of vitamin E (the control group), while another group was fed elevated amounts of vitamin E (the experimental group).
The older mice fed a diet containing extra amounts of vitamin E, the equivalent to about 200 IU/day consumed by humans – about 10 times the Recommended Daily Allowance but well below the upper limit – were far more resistant to the bacteria than the older mice that had a normal amount of vitamin E in their diet.
To measure the differences in immune system function between the two groups of older mice, the researchers examined the lungs to assess damage, counted the number of bacteria in the lungs, and calculated the number of the white blood cells (neutrophils).
Compared to the mice that had normal amounts of vitamin E in their diet, the mice fed extra vitamin E had:
--1,000 times fewer bacteria in their lungs
--Two times fewer the number of white blood cells (neutrophils)
The reduced numbers of bacteria and white blood cells resulted in less lung damage in the older mice who received extra vitamin E. These mice were able to control the infection as efficiently as young mice.
“A growing body of research suggests vitamin E could make up for the loss of immune response caused by aging,” said co-senior author Simin Nikbin Meydani, D.V.M., Ph.D., director of the Jean Mayer USDA Human Nutrition Research Center on Aging, professor of Nutrition and immunology at the Friedman School of Nutrition Science and Policy, and member of the immunology program faculty at the Sackler School of Graduate Biomedical Sciences. “Whether vitamin E can help protect people against this type of pneumonia affecting older adults requires more research.”
“Approximately 900,000 Americans get pneumonia each year; as many as 400,000 patients are hospitalized; and approximately 50,000 die. Vaccines are available but cannot protect everyone, and antibiotic resistance is a problem, particularly for older adults with pneumonia. Our work provides a better understanding of how nutrition can play a role in modulating how the immune system responds to infection,” said co-senior author John M. Leong, M.D., Ph.D., professor and chair of the department of molecular biology and Microbiology at TUSM and member of both the immunology and molecular microbiology program faculties at the Sackler School.
A 2013 report on antibiotic resistance threats from the Centers for Disease Control and Prevention identified infections from Streptococcus pneumoniae as a serious concern that requires “prompt and sustained action.” The bacterium causes 1.2 million drug-resistant infections, 19,000 excess hospitalizations, 7,000 deaths, and $96 million in excess medical costs per year. Older adults and young children are at most risk for developing these drug-resistant infections.

When your head is pounding, your nose is stuffed, and you can't stop coughing and sneezing, you might not care what you have — you just want relief. But it's important to know that a cold, the flu, or pneumonia can all cause those symptoms.
To find out how to get the relief you need, you need to know exactly what kind of bug you're dealing with.

Common Cold Symptoms

The common cold is a simple illness that typically is not a serious infection. It’s little more than a nuisance — unless, of course, you're the one with the cold symptoms.
"Colds are caused by viruses, and the most common virus that causes the cold is rhinovirus," says Aaron M. Milstone, MD, assistant professor of pediatric infectious diseases at Johns Hopkins Children's Center in Baltimore.
While a common cold is no fun to deal with, it is not as dangerous as the influenza virus, which can spread to other people more quickly, and even kill, adds Dr. Milstone. There are also far fewer hospitalizations associated with the common cold than with the flu, he adds.
The symptoms of the common cold often include:
  • Coughing and a sore throat
  • Stuffy or runny nose and sneezing
  • Eyes that water
  • Some muscle aches and headaches
  • Low or no fever
Generally, says Milstone, people feel bad and a little run-down for a couple of days, then start to perk up as the cold runs its course.
A good way to tell whether you have the common cold or the flu is by how quickly the symptoms appear. Symptoms of the common cold take their time. Flu symptoms, on the other hand, hit fast.

Flu Symptoms

While the flu is also caused by a virus, it's a whole different kind of illness. Cold symptoms are relatively mild, whereas the flu causes much more severe symptoms.
"Influenza can really wipe out even a healthy person," says Milstone.
There is a vaccine to prevent, and medication to treat, certain strains of the flu. Treatment reduces how long you experience flu symptoms.
Flu symptoms often include:
  • Feeling nauseated
  • Extreme fatigue with body and muscle aches
  • Headaches
  • No appetite
  • High fever — over 102 degrees F
  • Chills and sweats
  • Stuffy nose and cough

Pneumonia Symptoms

Pneumonia is typically caused by a bacterial infection, although there are types of viral pneumonia. Bacterial pneumonia is very treatable with antibiotics — if you get a diagnosis and start treatment.
But pneumonia can be a serious problem for people at high risk for the disease, including senior citizens, very young children, and those with a chronic lung condition. A pneumonia vaccine is available to protect against certain types of this potentially deadly illness.
Pneumonia symptoms often include:
  • Coughing up mucous or even blood
  • Extreme fatigue
  • Trouble breathing
  • Chest pain that gets worse when you breathe deeply or cough
  • High fever with chills
  • Headaches
  • Frequent sweating with clammy skin
  • No appetite
  • Acting confused
RELATED: When Pneumonia Strikes

Cold, Flu, and Pneumonia: How They Compare

The basic differences, says Milstone, come down to whether you can prevent and treat the disease, and how serious the consequences can be.
With the common cold, he says, there's not much that really can be done — there's no vaccine to prevent it, and no treatment to relieve cold symptoms. But since it's not a serious illness and symptoms are pretty mild, it's not typically something you should worry about.
The flu and pneumonia are different stories, however. Both can have serious consequences and more severe symptoms that can leave you feeling pretty awful. Both are associated with a much higher rate of hospitalization and even death than the common cold; the severe symptoms associated with flu and pneumonia should be evaluated by a doctor.
Some types of both the flu and pneumonia can be prevented with vaccines and treated with medications. These medications can not only prevent serious complications, but also get you feeling better fast — and no matter what you have, that's all you want.

Fried Foods Tied to Raised Heart Failure Risk

The more fried food you eat, the greater your risk for heart failure, a new study says."This study suggests that it might be wise to reduce the frequency and quantity of fried foods consumed weekly in order to prevent heart failure and other chronic conditions," said lead researcher Dr. Luc Djousse, an associate professor of medicine at Harvard Medical School in Boston.
54. And if every person who had wronged (by disbelieving in Allah and by worshipping others besides Allah), possessed all that is on earth, and sought to ransom himself therewith (it will not be accepted), and they would feel in their hearts regret when they see the torment, and they will be judged with justice, and no wrong will be done unto them.
55. No doubt, surely, all that is in the heavens and the earth belongs to Allah. No doubt, surely, Allah's Promise is true. But most of them know not.
56. It is He Who gives life, and causes death, and to Him you (all) shall return.
57. O mankind! There has come to you a good advice from your Lord (i.e. the Qur'an, ordering all that is good and forbidding all that is evil), and a healing for that (disease of ignorance, doubt, hypocrisy and differences, etc.) in your breasts, - a guidance and a mercy (explaining lawful and unlawful things, etc.) for the believers. 10. Surah Yunus (Jonah)
Heart failure means the heart isn't pumping blood throughout the body as well as it should. Symptoms include fatigue and shortness of breath, and it's one of the most common reasons for hospital admissions among people aged 65 and older, according to the American Heart Association.
In this study, men who ate fried food one to three times a week had an average 18 percent increased risk of developing heart failure, researchers found. When fried food was eaten four to six times a week, heart failure risk was 25 percent higher, and at seven times or more weekly, 68 percent greater.
So, ditch the French fries, doughnuts, crispy fried fish and chicken, and other foods cooked in fat, heart experts suggest.
A healthy diet is high in fruits, vegetables, beans and whole grains, but low in saturated fat, red meat, salt and fried foods, Djousse said.
The association between fried food consumption and heart failure risk seen in the study does not prove a cause-and-effect relationship.
However, Samantha Heller, a senior clinical nutritionist at NYU Langone Medical Center in New York City, pointed out that greasier foods increase calorie consumption, which can lead to obesityhigh blood pressure, highcholesterol, and heart disease.
"In addition, people who eat a lot of fried foods may also consume a generally less healthy diet, consisting of more red and processed meats and fewer vegetables, beans and fruits," she said.
"The bottom line is, eating fried foods once in a while is fine but not on a daily or even a weekly basis," Heller added.
For the study, researchers collected data on more than 15,300 male doctors who took part in the Physicians' Health Study. The men -- average age 66 at the start of the study -- completed food frequency questionnaires over a three-year period. During an average follow-up of about a decade, 632 developed heart failure.
Dr. Gregg Fonarow, a professor of cardiology at the University of California, Los Angeles, said the findings support previous research linking fried foods to type 2 diabetes, obesity and high blood pressure -- risk factors for heart failure.
"This and prior studies suggest that lifestyle choices can influence the risk of subsequently developing heart failure," he said.
"Heart failure is common, costly, and deadly," he added.
The results of the study were scheduled for presentation Tuesday at an American Heart Association meeting in Baltimore. Data and conclusions of research presented at meetings are usually considered preliminary until published in a peer-reviewed medical journal. The U.S. National Heart, Lung, and Blood Institute funded the research.

We’ve all heard the warnings that fried foods cause heart disease, high cholesterol, and obesity, did you ever stop to think what all those greasy treats are doing to your face? While it may be hard to give up your favorite deep fried goodies, you may have to if you’re seeking clear, radiant skin. A dermatologist and a nutritionist weigh in on the age-old skin legend.
“The skin really needs fat to build, and we rely on outside sources to get those good fats,” explains Dr. Macrene Alexiades-Armenakas, MD, PhD. “The best fats, such as Omegas 3 and 6, tend to come from raw fats, not fried.” Think fishavocadopumpkin seeds, and flax seeds. “Frying food results in fully oxidized, saturated fat, which is the worst kind you can take into your body,” says Macrene. “It could impede the ideal structure of the skin.” While she believes that fried foods can keep you from the glowing skin you desire, she feels carbs and dairy might actually be worse for your complexion. “In my experience, the diet factors with the most impact on acne-prone patients are dairy—because of thehormones—and high amounts of carbs.”

    Other experts point the finger at fried foods for a host of skin problems. “Consistent consumption of fried foods causes damage to the cellular structure of the dermis and epidermis, and this leads to sallow, aged skin and more cystic acne,” says Dana James, MS.,CNS, nutritionist and founder of Food Coach NYC. “Since it prevents the skin from retaining essential moisture, it becomes dehydrated and lined.” Toxins won’t be cleared as effectively either. Hello, breakouts.
    Ultimately, it’s important to pay attention to what you’re putting into your body, because everything you eat affects your skin. “Your grandmother wasn’t completely wrong when she told you fatty food will cause breakouts, but she wasn’t completely right either,” says Brooke Alpert, MS., RD., CDN, chief nutrition advisor for Selvera. She agrees thatnatural, healthy fats are great for your skin and complexion, and cautions against frying. “The processed plant oils commonly used in frying are going to wreck your skin,” says Alpert. “They oxidize at high frying temperatures, which can cause everything from heart disease to poor circulation. Since proper circulation allows for necessary nutrients to get to your skin, anything that impedes it will result in premature aging and a poor complexion.”
    Sallow skin and acne could very well just be a warning to what’s happening underneath, but eventually no amount of skin cream can counteract what’s happening on the inside with a dangerous, fatty diet. Limiting exposure to battered, fried treats can do more than help you save face; it could inevitably save your life. 

    Swapping that grilled beef burger for beef stew, or having poached salmon instead of fish and chips, could benefit more than just your waistline. New research suggests that avoiding foods that have been fried, grilled or smoked could help keep your risk of Alzheimer's disease in check.
    According to the study, published in the Journal of Alzheimer's Diseaseearlier this month, the culprit lies in a group of compounds called advanced glycation end products (AGEs) that are formed when foods are cooked or processed using high temperatures, or aged for a long time (such as hard cheese).
    Based on data from clinical studies involving 19 countries, estimates of AGEs in national diets were found to "correspond well" with Alzheimer's disease prevalence, say researchers from the University of Poitiers in France and San Francisco's Sunlight, Nutrition and Health Research Centre.
    In typical national diets, meat made the highest contribution of AGEs, followed by vegetable oils, cheese and fish, according to the study report. Foods such as cereals/grains, eggs, fruit, legumes, milk, nuts, starchy roots and vegetables generally make low contributions to the total amount of AGEs in a diet, either because they are generally prepared at low temperatures or they comprise smaller portions of diets.
    In their analysis, the researchers used AGE values of many types of food from a 2010 study by scientists at the Icahn School of Medicine at Mount Sinai in New York. The Icahn scientists had cooked 549 foods using different methods: boiling (100 degrees Celsius), grilling (225 degrees), deep-frying (180 degrees), oven-frying (230 degrees) and roasting (177 degrees)
    It was found that the higher the cooking temperature, the higher the AGE content. A hundred grams of raw beef, for example, had 707 kilounits (kU) of AGEs, while 100g of stewed beef had 2,230kU.
    Apart from heat, the level of water present during food preparation had an effect on dietary AGEs content. Exposure to higher temperatures and lower moisture levels coincided with higher AGEs levels for equal weight of food as compared to foods prepared at lower temperatures or with more moisture.
    For example, scrambled eggs prepared in an open pan over medium-low heat had about half the AGEs of eggs prepared in the same way but over high heat. Poached or steamed chicken had less than a quarter of the AGEs of roasted or broiled chicken.
    Exposing foods to an acidic environment prior to cooking has also been found to decrease AGEs. That means using lemon juice, vinegar, tomato juice or wine in marinades or cooking liquids could help.
    The findings point to an easily achievable goal that could reduce the risk of dementia through the consumption of non-AGE-rich foods.
    ICAHN DOCTORS JAIME URIBARRI AND WEIJING CAI
    Although it's not yet known just how much dietary AGE intake is harmful, in animal studies a reduction of AGEs by half of the usual intake has been linked with reduced levels of oxidative stress, less deterioration of insulin sensitivity and kidney function with age, and a longer lifespan.
    AGEs, which occur naturally at low levels in the body as a result of metabolism and ageing, are a group of compounds that are combinations of sugars and proteins and other large molecules. AGEs increase the risk of various chronic diseases through several mechanisms, including increased inflammation and oxidative stress.
    Studies by Icahn researchers in recent years have revealed how dietary AGEs affect our health, in particular increasing body weight and the risk of diabetes.
    In their most recent study that appeared this month in the journal Plos One, tests in pre-diabetic mice showed that chronic exposure to dietary AGEs promoted age-accelerated degeneration of spinal discs.
    According to Icahn doctors Jaime Uribarri and Weijing Cai, the new study by the researchers in France and San Francisco supports their previous findings in animals and humans of an important role for dietary AGEs in Alzheimer's disease.
    "We found that mice kept on a diet high in AGEs similar to Western diets had deposits of amyloid-beta, a component of the plaques characteristic of Alzheimer's disease, while at the same time developed declines in cognitive and motor abilities," they say.
    The mice fed a low AGE diet remained free of these conditions.
    "The findings point to an easily achievable goal that could reduce the risk of dementia through the consumption of non-AGE-rich foods, raising the importance of not just what we eat, but also how we prepare what we eat."

    Five things you should know about foods and AGEs

    The Icahn School of Medicine at Mount Sinai in New York cooked food using various methods and measured their levels of dietary advanced glycation end products (AGEs). Here's what they found:
    Highest levels of AGEs per serving: meat group Although gram-for-gram, fats tend to contain more AGEs, meats are likely to contribute more to overall dietary AGEs intake because meats are served in larger portions than are fats. Among meat category items prepared by similar methods, the highest AGEs levels are seen in beef and cheeses, followed by poultry, pork, fish and eggs. Lamb ranked relatively low in AGEs compared to other meats.
    Lowest levels of AGEs: grains, legumes, breads, vegetables, fruits and milk Non-fat milk had significantly lower AGEs than whole milk. Milk-related products with a high moisture index such as yogurt, pudding and ice cream were also relatively low in AGEs. However, hot cocoa made from a dehydrated concentrate contained significantly higher amounts of AGEs.
    Oils and other high-fat products among foods highest in AGEs These include high-fat spreads such as butter, cream cheese, margarine and mayonnaise. With heat kept constant, the type of cooking fat used led to different amounts of AGEs. For example, scrambled eggs prepared with a cooking spray, margarine or oil had about 50 to 75 per cent less AGEs than if cooked with butter.
    Carbs tend to contain lower amounts of AGEs This may be due to the often higher water content or higher level of antioxidants and vitamins in these foods, which may diminish new AGEs formation, the researchers say. In this category, dry-heat processed foods such as crackers, chips and cookies contained the highest levels of AGEs per gram, although still far below those present in meats.
    Even uncooked animal products can contain large amounts of AGEs Cheese is a key example, and researchers suggest this is likely due to pasteurisation and/or holding times at ambient room temperatures used during curing or ageing processes. Higher-fat and aged cheeses, such as full-fat American and parmesan, contain more AGEs than lower-fat cheeses such as reduced-fat mozzarella, 2 per cent milk cheddar and cottage cheese

    Regularly eating fried food before pregnancy may increase a woman's risk of developing diabetes during pregnancy, according to a new study.
    Researchers examined more than 21,000 single-child pregnancies in the United States over more than 10 years. Diabetes occurred in almost 850 of the pregnancies, the study found. Diabetes that develops during pregnancy is called gestational diabetes, according to the American Diabetes Association.
    Compared to women who ate fried food less than once a week before pregnancy, the risk of gestational diabetes was 13 percent higher in those who ate fried food one to three times a week, the investigators found.
    In addition, the risk of gestational diabetes was 31 percent higher in women who ate fried foods four to six times a week, and the risk more than doubled in women who consumed seven or more servings weekly, the researchers reported.
    While the study found an association between the consumption of fried foods and gestational diabetes, it wasn't designed to prove whether or not such foods caused diabetes.
    After the researchers adjusted the data for body mass index (an estimate of body fat based on height and weight), the risk of gestational diabetes among women who ate fried food was still elevated, though much lower.
    The association between fried food and an increased risk of gestational diabetes was stronger with fried foods eaten in restaurants than with fried foods consumed at home, according to the report published in the journal Diabetologia.
    Dr. Cuilin Zhang and colleagues from the U.S. National Institute of Child Health and Human Development said that their findings suggest that limiting consumption of fried food may help reduce the risk of gestational diabetes.
    The researchers added that further studies are needed to confirm the results and to learn more about how consumption of fried food may increase the risk of gestational diabetes, a common pregnancy complication that can potentially have harmful effects on mothers and babies.

    People who eat a lot of fried foods may have a higher risk of type 2 diabetesand heart disease, according to a large, long-term study.
    Led by Leah Cahill, research fellow in the Department of Nutrition at Harvard School of Public Health (HSPH), and An Pan of the National University of Singapore’s Saw Swee Hock School of Public Health, the researchers examined data from more than 100,000 men and women over about 25 years. They found that people who ate fried food at least once per week had a greater risk of both type 2 diabetes and heart disease, and that the risk increased as the frequency of fried food consumption increased. For instance, participants who ate fried foods 4-6 times per week had a 39% increased risk of type 2 diabetes, and those who ate fried foods 7 or more times per week had a 55% increased risk, compared with those who ate fried foods less than once per week.
    Eating fried foods away from home—where frying oil may not be fresh—posed the greatest risk, Cahill said. With each reuse, oil becomes more degraded, and more gets absorbed into food, which can contribute to weight gain, higher cholesterol, and higher blood pressure—all risk factors for type 2 diabetes and heart disease.
    Trans fat-free cooking oils—increasingly used by restaurants—may pose less risk, Cahill said, although she noted in a June 20, 2014 Time.comarticle that she cannot give specific recommendations on the safest oils to cook with. “Our study is really a first take, and we need to know more before we can say what’s safe,” she said.
    She added in an interview, “Because there is not enough research to date to clearly confirm that one type of oil is best to use for frying, it is probably wisest to alternate a variety of oils to provide you with a mix of fatty acids—much the way you would eat a variety of vegetables or fruits rather than just choosing one.”

    Eating fried foods could raise your risk for several life-threatening diseases. But not all frying oils may pose the same health risks

    The more fried food you eat, the more likely you are to suffer from Type 2 diabetes and heart disease, reveals new research. But goodies fried in some trans-fat-free oils—now offered at many restaurants since FDA cracked down on trans fats—may not present the same health hazards.
    A U.S.-based study team analyzed diet and disease data collected from more than 100,000 men and women. Compared to people who ate fried food less than once a week, those who gobbled things like fries, fried chicken, or other deep-fried snacks four to six times a week saw their risk for Type 2 diabetes and coronary heart disease jump 39% and 23%, respectively. The risks rose even more for people who ate fried food on a daily basis.
    Cooking oil tends to break down during the frying process—a chemical transformation that changes the oil’s fatty acid composition, explains study co-author Leah Cahill, a research fellow in nutritional sciences at the Harvard School of Public Health. Foods simmering in that degraded oil absorb fatty acids and other unhealthy compounds. That’s a problem, because those acids and compounds contribute to ballooning waist lines, unhealthy cholesterol and blood pressure changes, and higher levels of oxidative stress—all of which could explain the links between fried food consumption and higher rates of Type 2 diabetes and heart disease, Cahill says.
    Still, there may be a light at the end of the tunnel for fried-food fans. Cahill says past research has hinted that trans fat-free cooking oils may not pose the same health risks. Cooking at home with fresh oils might also limit your exposure to unhealthy compounds, she adds.
    Unfortunately, at this point Cahill says it’s impossible to say which fried foods are safe and which are not. “I wish I could give more-specific recommendations when it comes to healthy cooking oils. But our study is really a first take, and we need to know more before we can say what’s safe.”
    While Cahill and other nutrition scientists sort things out, her research suggests you’re better off limiting your fried food intake—especially away from home, where oils are more likely to be reused

    Toxic substances like high fructose corn syrup, aspartame, and trans fats have polluted our food supply for over a century. But, at least the ingredient label will tell you when they’re present. This isn’t always the case. You need to be aware of acrylamide, a neurotoxin and carcinogen that can form when carbohydrates are fried. As a cooking byproduct, it’s not on the ingredients list. But, it’s there and it’s bad stuff.
    The negative health implications of consuming this chemical have even prompted the World Health Organization to issue warnings. [1] Here are the top 12 facts you need to know about acrylamide to protect your health.

    1. What is Acrylamide?

    Although acrylamide is, largely, a byproduct of frying carbohydrates, and that’s how most people are exposed, it also has industrial uses. It’s used for the production of polymers, paper, plastics, caulking, food packaging, and adhesives.

    2. The Connection to Fried Foods

    In food, acrylamide forms through what’s known as the Maillard reaction — a chemical reaction between sugars and amino acids. Sugars and starches, such as potatoes, can form acrylamides when cooked at 248 degrees Fahrenheit or higher and fats are oxidized. [3] Although fried foods are the most likely culprit, baked and roasted foods also have the potential for forming acrylamides, especially if they’re heavy on the carbohydrates.

    3. Many Foods Contain Acrylamide

    Acrylamide is found in potato chips, French fries, and even coffee. French fries contain some of the highest levels of acrylamide and the common practice of extending the cooking time to achieve a crispier fry can produce 10x as much acrylamide. [4] Other sources include cereal-based snacks, rye bread, donuts, and biscuits. Casseroles with a lot of starch also have high levels of acrylamide. [5] [6]

    4. Food Isn’t the Only Source of Exposure

    Some cosmetic products contain acrylamide in the form of polyacrylamide, which breaks down into acrylamide after being absorbed into the skin. [7] High blood levels of acrylamide have been found in people who work in cosmetic factories. [8]

    5. Smoking Doesn’t Help the Situation

    Research suggests that the entire US population suffers from some form of acrylamide exposure; it’s difficult to get away from. But, just as it always does, tobacco can make health problems even worse. Those who smoke tobacco consistently have the highest levels of acrylamide in their blood. [9]

    6. Infants and Young Children are Especially at Risk

    Prompted by baby food contamination, a Polish study analyzed the effect of acrylamide exposure in infants aged 6-12 months. The infants with the highest levels of acrylamide in their blood had levels a few dozen times higher than normal. [10] One study of 110 American children found that acrylamide levels were 50% higher than adult subjects. [11]One of the most startling conclusions? French fry consumption was responsible for the most significant increases. [12]

    7. Exactly How Dangerous is Acrylamide Exposure?

    Health and environmental authorities, including the EPA, warn that acrylamide is adangerous neurotoxin that can damage the nervous system. [13] [14] A number of studies have also explored its carcinogenic effects and animal studies suggest that acrylamide can contribute to tumor development in the thyroid, testes, mammary glands, lungs, and brain. Lab studies have confirmed that acrylamide kills brain cells. [15] Bottom line? It’s toxic stuff.

    8. Negatively Affects Fetal Development

    A survey taken between 2006-2010 revealed that acrylamide consumption correlated with smaller head circumferences and lower birth weights in recently born infants. [16] Another study of 50,651 women in the Norwegian Mother and Child Cohort Study confirmed a reduction of fetal growth following acrylamide exposure. [17]

    9. Upsets Blood Sugar

    Recent research confirms the relationship between acrylamide levels and insulin levels — not a good one either. Increased levels of acrylamide are associated with a decrease in serum insulin — this makes it very difficult to control blood sugar! [18] For people who already have trouble controlling their blood sugar, such asdiabetics, the health implications can be disastrous.

    10. Negatively Affects the Immune System

    Trying to be healthy? Avoid acrylamide. Regular exposure has been linked to autoimmune diseases. One study found that individuals whose work regularly exposed them to acrylamide had an increased risk for developing lupus, scleroderma, and Sjögren’s syndrome. [19]

    11. Cooking Methods Can Reduce Exposure

    Since fried foods are the primary means most folks are exposed to acrylamide, avoiding fried and starchy foods, like French fries and donuts, can be one of the best steps toward reducing acrylamide intake. Instead, boil or steam your food to better avoid this dangerous chemical. [20] It may be a drastic change, but consider adopting a raw vegan diet, the health benefits are incredible!

    12. Diet Can Limit Damage

    Certain herbs and spices may provide a level of defense against acrylamide. Curcumin, an active molecule in turmeric, was tested for its impact on liver cells damaged by acrylamides. It reportedly reduced DNA damage by a significant factor, probably due to its antioxidant properties. [21]] While this study focused specifically on curcumin, other antioxidant-rich foods may provide similar protection.

    A Final Thought

    Fried and processed foods are best avoided for many reasons, not just acrylamide. In their own right, most are devoid of nutrition and little more than a food pellet with too much sugar and starch that lead to chronic disease.