An April 2010 article in the Journal of the American Medical Association details research from Emory University that shows how people that have a higher amount of added sugar in their diet have worse cholesterol profiles that patients that limit the amount of added sugar in their diets.

The research on the effect of added sugar on cholesterol levels looked at over 6000 adults in the US that were part of the National Health and Nutrition Examination Survey (NHANES) from 1999 through 2006. The study looked at cholesterol levels (HDL, LDL and triglycerides) in men and women when grouped by their intake of added sugars in their diet. The study found that as daily added sugar intake increased, there was a statistically significant decrease in the high-density lipoprotein cholesterol or HDL-C, (typically referred to as the “good” cholesterol) and an increase in the triglyceride levels of both men and women. Only women were also found to have a significant increase in their low-density lipoprotein cholesterol or LDL-C levels (considered the “bad” cholesterol) as seen in the table below.

In the recently released government report “Reducing Environmental Cancer Risk“, the Department of Agriculture tested pesticide levels in more than 80 different types of fruits, vegetables, dairy, meat, nuts, grains and other foods produced in 10 different states to determine the level of pesticide contamination in food purchased by Americans. Surprisingly, less than 25% (23.1%) of the food products tested negative for any pesticides. Almost 30% of the food products tested positive for one type of pesticide residue, while the remainder of the food products tested positive for 2 or more pesticide contaminants.

Which means that over 75% of the foods tested had at least one type of pesticide residue!

The good news is that most of the food that tested positive for pesticide residues did test below the limits set by the EPA. However there is some controversy that the limits set by the EPA may underestimate the health impacts of chronic pesticide residue exposure.

Like most Americans I tend to be more of a coffee drinker, rather than a tea drinker. However a few recent journal articles on the benefits of green tea has had me sipping on a hot cup of green tea in the afternoon lately.

A recent study in the Chinese Medicine Journal reviewed the publish medical literature dating back to 1980 regarding the health benefits and possible risks of green tea consumption. Green tea is thought to have many benefits including prevention and/or reduction of risk of developing certain types of cancers and heart disease. Green tea is also thought to have some anti-inflammatory and antibacterial and antiviral components. Additionally green tea may even lower cholesterol. The main reason for these benefits are thought to be high flavanol or flavonoid content of fresh green tea.

Green tea (as well as other types of teas) comes from the leaves of the plant Camellia sinesis. One reason believed to account for the difference in health benefits of green tea versus the other teas has to do processing process. The green tea leaves are steamed after harvesting. Black tea and other teas undergo a fermentation process that breaks down the flavaooid compounds which may affect the biological physiological activity of these compounds.

Green tea may have some benefit with increasing in bone density. One study found that the consumption of green tea was an independent factor protecting against the risk of hip fractures regardless of smoking status or hormone replacement therapy. (Muraki 2003)

Green tea components have been shown to improve glucose metabolism and animal studies of type 2 diabetes as well as protecting inserted into the pancreas and animal studies. Other studies looking at the effect of the components of green tea in obesity and diabetes and animal studies have also demonstrated improvement of blood glucose levels and a reduction in body weight in mice. A few studies looking at green tea consumption in men indicated increased fat oxidization in the group of men that consumed green tea, however these were smaller studies and larger studies still need be done.

There are some adverse effects of consuming too much green tea. Different individuals may metabolize the components differently based on genetic makeup. One component of green tea can be toxic to liver cells if taken any large dose and some people may be sensitive to increase caffeine levels.

It will be interesting over the next couple years as more human-specific studies come out looking at the health benefits of green tea

Back in medical school, when we had studied about vitamin D deficiency, we learned about rickets, a 19th century disease, and really not much more. Its been interesting to watch over the past several years the research that has been coming out suggesting that vitamin D deficiency may affect the majority of Americans as well as people that live in areas further away from the equator. More recent studies have begun to show a potential link Vitamin D and certain cancers as well as cardiovascular disease, and chronic back and muscle pain. Some typical manifestations of vitamin D deficiency can include chronic low back pain, muscle pain persisted bone pain and proximal muscle weakness.

I have some other patients that have asked about the benefits of a raw food diet, and while there are many benefits, there are a few drawbacks to a completely raw food diet.

Cooked tomatoes have higher antioxidant levels

The reality is that some foods actually have higher nutritional value if they are cooked versus eaten raw. Tomatoes are a prime example of this feature. Cooked tomatoes actually have higher levels of antioxidants and lycopene when compared to raw tomatoes.

One reason that raw food diet advocates give for their eating habits is that cooking most foods decreases the amount of vitamin C in the food. However, it’s important to look at the entire anti-oxidant properties of the vegetable or fruit and not just the Vitamin C levels. This focus on a solitary vitamin or nutrient may be why many studies that look at supplementation do not show significant impact on a variety diseases, but diets high in foods that contain those nutrients do demonstrate a positive effect.

One study that clearly demonstrates this is a 2002 study in the Journal of Agriculture Food Chemistry by researchers from Cornell University. The researchers compared to vitamin C,  lycopene, and total antioxidant activity between raw tomatoes and tomatoes that were cooked for various times ranging from 2 minutes to 30 minutes. The results are summarized below but basically demonstrate just a slight decrease in vitamin C concentration between the raw tomato and  cooked tomatoes, while there was a significant increase in the lycopene and total antioxidant concentrations.

Nutritional Qualities Of Raw Versus Cooked Tomatoes

My take on this study is that there is no one correct type of diet or method of eating. While there are benefits of raw food, there also are measurable benefits for some foods that are cooked. Please pass spaghetti sauce.

I tend to get a lot of questions from athletic patients with asthma asking about possible alternative treatments outside of using their inhalers. One key component of the proper management of asthma is reducing airway inflammation, especially since their is more data showing that asthmatics may demonstrate chronic changes along the bronchial lining of the lungs.  

One additive treatment I’ve come across several times in the medical literature is the use of fish oil for it’s omega-3 fatty acid properties. (I’m not suggesting anyone stop their inhalers or other medications without discussing this change with their doctor – we are here to help our patients!)

There’s some great research out there looking at elite triathletes and cyclist that suffer from asthma. Research by Dr Timothy Mickleborough, PhD found that elite-level athletes supplementing their diet with fish oil (omega-3 fatty acids) may help decrease the number of incidences of exercise-induced asthma due to a reduction in lung inflammation. One of his “fish oil for asthma” articles published in the journal of Chest in 2006 found that supplementing with 3.2 grams of EPA (eicosapentaenoic acid) and 2.0 grams of DHA (docohexaenoic acid) daily for three weeks significantly decreased inflammatory markers in athletes when compared to a placebo group given olive oil capsules. Note that the dose used is about three times higher than the normal dose of 1 gram of EPA.

However, it is important to note that this study doesn’t appear to actually measure pulmonary (lung) function of the triathletes and cyclist involved in the study, which I would consider an important endpoint for measuring the success of fish oil and omega-3 fatty acids for reducing incidents of exercise-induced asthma. The study does demonstrate a reduction in inflammation markers in the lungs and blood that may then reduce symptoms of exercise-induced asthma in these athletes.

I do think that this is one treatment is appropriate for athletes to try to suffer from exercise-induced asthma, in conjunction with their personal physician.

First Lady Michelle Obama was in San Diego last week to promote her “Let’s Move” campaign against childhood obesity. The First Lady  met with local residents, physicians, health care workers and other San Diego health experts. Part of her visit to San Diego included touring the New Roots Community Farm in City Heights. The New Roots Community Farm is a cooperative neighboor farm network. The City Hieghts farm is worked on by local San Diego residents that are immigrants from across the world. To find out more about San Diego community farms, visit http://www.sandiegoroots.org

The Cancer Project has released their Top 5 list for most unhealthy fast food items available for $1 or less.

The worst food on the list?

Jack in the Box’s Junior Bacon Cheeseburger weighing in at 400 calories with  23 grams of fat and 860 milligram of sodium.

Taco Bell, McDonalds, Burger King and Wendy’s round out the unhealthy top 5 value meal fast food offerings.

At least you know you can get an unhealthy fast food meal at most of the most popular fast food restaurants in the U.S.

Read the entire report at The Cancer Project.