Food and Nutrition - Tampa Chiropractor | Dr. Brad McHenry | The Health and Wellness Clinic of Chiropractic

Archive for Food and Nutrition

Feb
22

Benefits of Vitamin K1

Of the three K vitamins, vitamin K1 (phytonadione) is the one we get from plant foods, and is the most important one for proper coagulation of the blood (or “Koagulation” in German, which is the origin of vitamin “K”). Without vitamin K we would eventually bleed to death from any small wound or bruise. It may also help prevent both osteoporosis and atherosclerosis. It plays a role in reducing inflammation and regulating cell growth.

Consumption of vitamin K may also reduce your risk of contracting non-Hodgkin lymphoma. A study conducted by researchers at the Mayo Clinic found that those who had the highest intake of Vitamin K1 had the lowest risk of contracting the disease, slashing their risk by 45 percent.

Vitamin K1 is associated with higher bone mineral density, and thus is helpful in preventing osteoporosis and reducing the rate of bone fractures. It also reduces calcium buildup in the arteries, protecting against atherosclerosis or hardening of the arteries.

Though deficiency in vitamin k is uncommon, newborn infants, people who are malnourished or those who suffer from alcoholism are at the greatest risk of deficiency. Also, as absorption of vitamin K (and all other fat-soluble vitamins, such as vitamins A, E and D) depends on bile, those who have had their gallbladder removed may be at risk of developing a vitamin K deficiency. Some signs of deficiency are easy bruising, increased menstrual bleeding, nosebleeds, bleeding gums and blood in the urine.

It is a fat-soluble vitamin, and the best sources of it can be found in such green leafy vegetables as kale, collard greens, Swiss chard, broccoli, spinach, brussels sprouts, lettuce and parsley. It can also be found in vegetable oils, potatoes, tomatoes, oats and asparagus.

0 Categories : Food and Nutrition

Jan
24

How Coffee Affects Your Health

by Chiropractor

We seem to hear different things from the medical community every few years about either the positive or negative effect that coffee has on our health. So what is the most current information? Is coffee good or bad for your health? The answer, in short, is that it’s a little of both.

Too much coffee can lead to a temporary increase in blood pressure, anxiety and upset stomach, in addition to its ability to become addictive. And don’t forget that added cream and sugar contribute to weight gain. For example, a 24-ounce Starbucks venti double chocolate chip frappucino contains a mind-boggling 520 calories!

Despite these drawbacks, moderate coffee consumption can actually have a protective effect, helping to reduce your risk of many problems, including Parkinson’s disease, Alzheimer’s disease, liver cancer, gallstones and Type 2 diabetes, to name a few. It can also lower the risk of stroke in women.

Current research has indicated that there is no increased risk of heart disease or cancer from moderate coffee drinking. The studies done earlier that reached that conclusion were flawed in that they did not take into consideration other lifestyle habits that went along with increased coffee drinking, such as smoking and lack of exercise, two major causes of these diseases. In fact, coffee has been shown to protect against many kinds of cancer.

A recent study published in the journal Cancer Epidemiology, Biomarkers & Prevention found that there was a 25 percent reduction in cases of endometrial cancer in women who drank four or more cups of coffee per day. Scientists believe this may be due to the fact that coffee has the ability to lower concentrations of free estradiol and insulin, in addition to the cancer-fighting effect of coffee’s antioxidant phenols.

Even a few cups of coffee every day can cut men’s risk of developing prostate cancer by 30 percent, with those consuming six cups of coffee a day reducing their risk of a dangerous form of the cancer by a whopping 60 percent.

Coffee also reduces your risk of developing basal cell carcinoma by up to 20 percent, according to scientists from Brigham and Women’s Hospital and Harvard Medical School.

Another study published in the Archives of Internal Medicine found that women who drink coffee (four cups per day) have a 20 percent lower risk of depression than those who drink no coffee at all.

It is recommended that you get no more than 500-600 mg of caffeine intake per day, the equivalent of about 6 to 8 cups of brewed coffee. Obviously, the amount of caffeine in a cup of espresso will be more than that in the equivalent amount drip coffee.

The key point to keep in mind is to consume coffee in moderate amounts, especially if you are pregnant. But all in all, the benefits of coffee consumption far outweigh the risks for most people, so grab a café grande and drink up!

0 Categories : Food and Nutrition

Jan
19

The Benefits of Thiamine

by Chiropractor

Thiamine (also known as vitamin B1) was the first of the B-vitamins to be discovered, and works synergistically with the other vitamins in the B-complex family. It helps to convert food into energy and supports healthy skin, hair and nails. It is also used to calm nerves, often referred to as the “anti-stress” vitamin.

Vitamin B1 interacts with enzymes to produce energy from the aerobic processing of sugar. Without B1, this processing would not be possible, which is why a deficiency causes feelings of weakness and lethargy.

The myelin sheath that covers our nerves and allows for proper transmission of nerve impulses relies on thiamine for its health and maintenance. If there is inadequate intake, the sheath may break down, causing a prickling sensation and deadening of the nerves, and some patients suffering from multiple sclerosis (a degeneration of the myelin sheath) have found it useful in treating their symptoms.

Another disease that can be caused by a thiamine deficiency is beriberi, which affects the peripheral nervous system. Its name stems from the Sinhalese word “beri”, which means “weakness,” and was a disease common in parts of Asia around the turn of the last century. It is now a rare disease in developed countries due to the fortification of breads and cereals, which is necessary because most of the thiamine in the flour used in these products is lost in converting whole grains to white flour. The B-vitamins are concentrated in the germ and bran, both of which are removed during processing.

Thiamine has also been found to be a useful treatment for reversing early stage kidney disease in those with Type 2 diabetes. A team of researchers from Warwick University in the UK studied 40 diabetic patients who were supplemented with thiamine. After three months of treatment with 300 mg of thiamine taken orally each day, one third of patients returned to normal protein excretion in their urine. It is estimated that between 70 and 90 percent of those suffering from diabetes are thiamine deficient, and oral supplementation is a simple and inexpensive way of helping to treat some symptoms.

Thiamine is found in a wide range of foods in small amounts, so consuming a varied diet will ensure you are getting sufficient amounts of the vitamin. It is found in greatest concentrations in yeast and pork, though it is also found in whole grains, green leafy vegetables, mushrooms and eggs. Unfortunately, thiamine is highly unstable, being easily damaged by heat, acidity, refrigeration and processing, so eating raw or minimally processed fresh foods is important in order to maintain a healthy supply of B1 in the body.

1 �b‘<0|px=EN-US>One third of US adults are obese, indicating a body mass index (BMI) of 30 or higher.

If an 18-year-old remains obese throughout their adulthood, it will cost them $550,000.
80% of cases of Type 2 diabetes are related to obesity. The rate of diabetes has doubled in eight states since 1995.
70% of heart disease is obesity-related.
Low-income women are more likely to become obese than high-income women. Over 33% of people earning less than $15,000 annually are obese, as opposed to a 24.6% rate of obesity in those earning $50,000 or more.
The highest rates of obesity are found among non-Hispanic African Americans (44.1%), followed by Mexican-Americans (39.3%), Hispanics (37.9%) and non-Hispanic whites (32.6%). Asians have the lowest rate of obesity at 16.7%.
In the last 30 years childhood obesity has tripled, from 6.5% in children aged 6 to 11 years to 19.6% today. The obesity rate in teenagers aged 12 to 19 years has increased from 5% to 18.1%.
Of children who are overweight at age 10-15, 80% will be obese as adults.
As a percentage of the population, the US has the highest number of obese people (33.9%), followed by Mexico (24%), the UK (23%), Slovakia (22.4) and Greece (22%).
College graduates have an obesity rate of 20.8%, which is lower than the 29.5% rate of those who have only graduated high school.
Obesity begins to decline after age 60. The population of those over age 69 has an obesity rate of 20.5%.
The rate of obesity is increasing in the US. In 2007 only one state had an overall obesity rate of over 30%. In 2011, 12 states had a greater than 30% obesity rate.
40% of obese Americans aged 50 to 84 have osteoarthritis of the knee, caused by the wear and tear to the joints from excess weight stress. One extra pound of weight is equivalent to four pounds of stress on the knee.

0 Categories : Food and Nutrition

Jan
11

The Benefits of Riboflavin

by Chiropractor

Like the other B-vitamins, riboflavin (also known as vitamin B2), plays a key role in the production of energy and the maintenance of metabolism. Its distinctive characteristic is its bright yellow fluorescent color, which can often be seen in the urine of those taking supplements of the vitamin, the excess of which is excreted through the kidneys. And because only small amounts of it are stored in the liver and kidneys, regular intake must be received through the diet.

Working together with an enzyme, riboflavin helps to break down homocysteine. Elevated levels of homocysteine in the blood are related to an increased risk of cardiovascular disease and bone fractures. Vitamin B2 works with different enzymes to help in the creation of some of the other B-vitamins such as B3 (niacin), B6 (pyridoxine) and B1 (thiamine), and also aids the optimal utilization of iron and folic acid.

Riboflavin also works as an antioxidant by helping in the recycling of glutathione, a molecule that neutralizes the effects of dangerous free radicals that damage the body’s cells and DNA, accelerating the aging process and increasing your risk of cancer. It is also useful to our cells by helping them in the most efficient use of oxygen and in encouraging healthy cell growth.

Recent studies have found that supplementing with vitamin B2 may help those who suffer from migraines. According to a study published in the European Journal of Neurology, 23 migraine sufferers were given 400 mg. of riboflavin every day for three months and recorded the frequency, duration and intensity of their migraines during this period. The results showed the number of migraines to be reduced by half, from an average of four per month to two, and were shorter in duration, though their intensity was unchanged.

Deficiency in riboflavin is not common, but is more apt to be found in alcoholics, women taking birth control pills, the chronically ill and the elderly. Some signs of riboflavin deficiency are swollen tongue, skin cracks, particularly around the corners of the mouth, weakness, sore throat, hair loss, blurred vision, cataracts, and light sensitivity.

The best dietary sources of riboflavin are meat, dark green leafy vegetables, whole or fortified grains, mushrooms and dairy products. The recommended daily allowance is 1.3 mg per day for adults. Though not sensitive to heat, acid or oxidation, riboflavin is easily destroyed by exposure to light, so be sure to buy dairy products such as milk or yogurt in opaque containers.

0 Categories : Food and Nutrition

Jan
8

Understanding Why Over-Prescription of Antibiotics is a Problem

by Chiropractor

When you or someone you love is sick, whether from the flu or bronchitis or any number of illnesses, the most pressing thought is towards recovering as fast and as fully as possible.

In the battle against the bug, antibiotics have often been the sword with which to vanquish the microscopic beasties. Even those people that hold out against using medication and let their own immune systems attempt to triumph often succumb to the perceived “instant cure” that antibiotics seem to offer. What they don’t realize is that many of those who fall sick, take antibiotics, and then promptly recover, would have recovered even had they not taken antibiotics and just waited a few more days. We tend to self-diagnose, often incorrectly, and seek the cure before confirming the cause of the illness. Bronchitis, for example, can be caused by both bacteria and viruses.

Unfortunately, the abuse and misuse of antibiotics, which include over-prescription and failure to complete antibiotic treatment, have led to a rise in superbugs, bacteria that are resistant to all currently available antibiotic treatments. Recently, reports have been issued from European hospitals stating that there has been a frightening rise in superbugs in hospitals, leading to untreatable infections.

The biggest problem with antibiotics has been and still is their over-prescription. They are often prescribed for illnesses that are entirely viral based, such as the flu and colds, making the antibiotics nothing more than placebos against these infections.

Many people don’t understand that antibiotics do not work against viruses. As the name implies, antibiotics work against bacteria, not viruses. Like most living things, bacteria also evolve and as antibiotics kill off the susceptible colonies, resistant colonies expand to fill the space left behind. The more antibiotics are used, the faster the spread of more resistant colonies.

But why do doctors, who surely are aware of the consequences of this scenario, over-prescribe antibiotics? Part of the answer lies in the pressure exerted by the patient on the doctor. A physician is often overloaded with sick patients, especially in the winter when infection rates rise significantly. Patients often demand antibiotics, having experienced rapid recovery under bacterial infections and believing the same will occur with the current infection. Doctors will often prescribe what the patients want rather than what they need, in order to placate the patient and not have to spend too much time on each patient.

The speed of bacterial evolution caused by over-prescription of antibiotics is currently outstripping the speed with which new antibiotics are developed, which will lead to a catastrophic epidemic of untreatable superbugs. More sensible prescription and more appropriate use of antibiotics is essential if we are to keep up and stay healthy.

0 Categories : Chiropractic, Food and Nutrition

Nov
8

You, the Sun and Vitamin D

by Chiropractor

Vitamin D is one of the few vitamins our body needs that it can produce independently of our diet. This fat-soluble vitamin is unique in humans because it functions as a prohormone, a precursor to the ordinary hormone, and is synthesized when our skin is exposed to the sun. It is synthesized in the kidneys in the form of calcitriol, before it is released into the body as a hormone. It regulates the concentration of calcium and phosphate in the blood stream, helping to promote healthy growth and remodeling in our bones.

The regular intake or production of Vitamin D in our bodies can help to prevent rickets in children and the onset of osteomalacia in adults. Vitamin D, especially when combined with calcium, helps to maintain healthy bones and can also reduce the risk of osteoporosis later in life. While it is commonly known that Vitamin D is good for the health of our bones, many people do not know that it also affects the function of the neuromuscular and immune systems, inflammation and cell growth [1][2][3]. Vitamin D also partly modulates the genes in the body that regulate cell proliferation, differentiation and apoptosis [1].

The recommended dietary intake, recommended by the Food and Nutrition board at the Institute of Medicine of the National Academies, is about 15-20mcg in a healthy adult for optimal bone and overall health [1]. Even though getting regular sunlight is the simplest way to top up Vitamin D levels, many people don’t get sufficient sun, particularly if they live in a colder climate or during the winter. Fortunately there are plenty of food sources out there that can help support our Vitamin D intake.

In some countries, it is not uncommon to come across food that has been artificially fortified with Vitamin D [4]. But the regular consumption of fatty fish, such as catfish, salmon, mackerel, sardines, eel and tuna, can help to naturally get enough Vitamin D in our diet. Other food sources are also rich in Vitamin D, such as: whole eggs, beef liver, fish liver oils – including cod liver oil, mushrooms and yeast that have been grown under UV light.

It is important to maintain a healthy balanced diet rich in Vitamin D and to get enough sunlight when the weather is nice enough to do so. Vitamin D is important for a healthy skeletal system, immune system [5], may reduce the risk against cancer [6] and may even reduce the overall mortality risks from any cause [7][8].

References

[1] Institute of Medicine, Food and Nutrition Board. Dietary Reference Intakes for Calcium and Vitamin D. Washington, DC: National Academy Press, 2010.

[2] Holick MF. Vitamin D. In: Shils ME, Shike M, Ross AC, Caballero B, Cousins RJ, eds. Modern Nutrition in Health and Disease, 10th ed. Philadelphia: Lippincott Williams & Wilkins, 2006.

[3] Norman AW, Henry HH. Vitamin D. In: Bowman BA, Russell RM, eds. Present Knowledge in Nutrition, 9th ed. Washington DC: ILSI Press, 2006.

[4] DRI, Dietary reference intakes: for calcium, phosphorus, magnesium, vitamin D, and fluoride. Washington, D.C: National Academy Press. 1997. p. 250. ISBN 0-309-06350-7. Nutrition

[5] http://web.archive.org/web/20080419071840/http://www.sciencenews.org/articles/20061111/bob9.asp Accessed October 2011

[6] Ingraham, BA; Bragdon, B; Nohe, A (January 2008). “Molecular basis of the potential of vitamin D to prevent cancer”. Current Medical Research and Opinion 24 (1): 139–49.

[7] Autier P, Gandini S. Vitamin D supplementation and total mortality: a meta-analysis of randomized controlled trials. Arch Intern Med 2007;167:1730-7.

[8] Giovannucci E. Can vitamin D reduce total mortality? Arch Intern Med 2007;167:1709-10.

0 Categories : Food and Nutrition

Oct
24

Why You Should Drink More Water!

by Chiropractor

Water is the elixir of life, but do we get enough of it? Many people think that substituting sodas, coffee and juice for water is enough to keep us hydrated and healthy, but nothing can beat the original and the best – water.

Our bodies are made up of 43-75% water, and it’s an essential component of our health. The wide range in percentages comes from measuring different populations ranging from newborns (~75%) to obese people (~45%), with normal adult hydration at about 57-60%.

We can survive a month without food, but we’ll die after a week without water. The body is able to absorb many nutrients and salts better thanks to water’s ability to transport these nutrients and oxygen to our body’s cells and organs. Detoxifying is vitally important to our health, since it cleans our bodies of impurities. The best way to excrete these impurities is through urine and sweat – both of which depend on our water intake. Upping your water intake may help to reduce the risk of kidney stone formation. The kidneys filter our waste products through the blood and out via urination. If the concentration of salt in our urine is high, and our water content low, this increases the risk of kidney stone formation. By drinking more water, this concentration of salts is reduced.

We are at risk of sunstroke if our bodies become dehydrated. When we sweat, this cools our body down. If dehydrated, the body cannot sweat and overheats, which can damage the body’s internal organs.

If you suffer from high blood pressure, maybe it’s your water intake that is the problem. When our bodies excrete and lose more than the optimal amount of liquid, our blood vessels constrict, which can cause our blood pressure to increase. If blood pressure is increased by a deficiency in water, this may also increase the risk of heart disease. Because the constricted blood vessels cause an increase in blood pressure, the heart works harder to compensate for the reduced volume of blood. Lower blood pressure and greater consumption of water help lower stress on the heart.

What’s more, drinking more water can help you stay younger looking. Drinking a lot of water helps keep the skin clean and fresh-looking by removing impurities through sweating. Water also helps to keep the skin hydrated, which means younger looking skin – sagging and wrinkled skin is usually a sign of dehydration. Drinking water also cuts hunger pangs and acts as a good filler. Water has zero calories, so consider trading in your sugary drinks and juices to help control your weight.

If increasing your water intake seems like a chore, why not add lemon or mint to your bottle to make it taste better? Eat more fruits rich in water such as watermelon, and try to drink water more regularly over the course of the day. Having a glass of water or water bottle near you during the day has been shown to increase water consumption without effort.

References

[1] http://www.jbc.org/content/203/1/359.full.pdf Accessed October 2011

[2] http://thetaoofgoodhealth.com/10-health-reasons-why-you-should-drink-more-water-4/ Accessed October 2011

[3] http://www.uihealthcare.com/topics/generalhealth/ghea5288.html Accessed 2011

0 Categories : Food and Nutrition

Oct
18

How Much Do You Really Know about Vitamin C?

by Chiropractor

Perhaps the most well-known vitamin, and one that is frequently cited as vital to good health, but what is Vitamin C exactly? Vitamin C or L-ascorbic acid is a key nutrient and antioxidant essential to our diet. When our bodies contain more free radicals than antioxidants, our bodies are said to be under oxidative stress [1]. Health issues that can arise from oxidative stress include hypertension, cardiovascular disease, chronic inflammatory disease and diabetes [2,3,4]. Vitamin C can help to protect the body against oxidative stress, by raising the levels of antioxidants in the body.

Many animals can synthesize Vitamin C in their bodies; however, humans have lost the ability to do so. One possible reason is that rapid evolutionary changes in humans caused us to lose the capability to produce our own Vitamin C supply [5,6,7], so we must stock up on the Vitamin through the consumption of fruits, vegetables and meats. Because our bodies can only store certain quantities of Vitamin C, it needs to be consumed on a regular basis, or diseases associated with Vitamin C deficiency such as scurvy may develop. However, scurvy is no longer a health issue associated with modern day Western society, since sufficient quantities of Vitamin C are consumed in a diet rich with vegetables and fruits.

If this is the case, then why is Vitamin C still so important? There are other chronic diseases associated with low consumption of Vitamin C such as cancer, heart disease and cataracts. One study found that in order to protect the body against these diseases, a daily intake of 90-100mg is required, higher than the 45mg prescribed against scurvy [8].

In addition to its antioxidant properties, Vitamin C has been found in high concentration in immune cells and it is consumed quickly during infections. It is also a natural antihistamine, preventing histamine release in the body and also detoxifying histamines already present in the body. This process can be helpful to people who suffer allergies or asthma. One study found that 2g of Vitamin C per day reduced levels of histamine in the blood [9].

The National American Dietary Reference Intake recommends a daily consumption of 90mg-1g per day [10]. The most effective method of keeping our Vitamin C levels high is through a healthy diet. Most fruits and vegetables, such as citrus fruits and rose hips, are very high in Vitamin C, and some meats, such as liver, also contain a good quantity. The extra intake of Vitamin C through supplements is not necessary for healthy adults who eat a balanced diet; however it is recommended for pregnant women, smokers and those under stress.

References

[1] McGregor, GP; Biesalski, HK (2006). “Rationale and impact of vitamin C in clinical nutrition”. Current opinion in clinical nutrition and metabolic care 9 (6): 697–703.

[2] Kelly, FJ (1998). “Use of antioxidants in the prevention and treatment of disease”. Journal of the International Federation of Clinical Chemistry / IFCC 10 (1): 21–3.

[3] Mayne, ST (2003). “Antioxidant nutrients and chronic disease: use of biomarkers of exposure and oxidative stress status in epidemiologic research”. The Journal of nutrition 133 Suppl 3: 933S–940S.

[4] Tak, PP; Zvaifler, NJ; Green, DR; Firestein, GS (2000). “Rheumatoid arthritis and p53: how oxidative stress might alter the course of inflammatory diseases”. Immunology today 21 (2): 78–82.

[5] Challem, J; Taylor, EW (1998). “Retroviruses, Ascorbate, and Mutations, in the Evolution of Homo sapiens”. Free Radical Biology and Medicine 25 (1): 130–2.

[6] Bánhegyi, G; Braun, L; Csala, M; Puskás, F; Mandl, J (1997). “Ascorbate Metabolism and Its Regulation in Animals”. Free Radical Biology and Medicine 23 (5): 793–803.

[7] Stone, I (1979). “Homo sapiens ascorbicus, a biochemically corrected robust human mutant”. Medical Hypotheses 5 (6): 711–21.

[8] A.C. Carr, B. Frei, “Toward a new recommended dietary allowance for vitamin C based on antioxidant and health effects in humans”, American Journal of Clinical Nutrition, Vol. 69, No. 6, 1086-1107, June 1999.

[9] Johnston, Carol S.; Martin, L. J.; Cai, X. (1992). “Antihistamine effect of supplemental ascorbic acid and neutrophil chemotaxis”. Am Coll Nutr11 (2): 172–176.

[10] http://web.archive.org/web/20080529070818/http://www.iom.edu/Object.File/Master/7/296/webtablevitamins.pdf Accessed October 2011

0 Categories : Food and Nutrition

Oct
13

C-Reactive Protein 101

by Chiropractor

With frequent news coverage of late, C-Reactive protein is a term that has been bandied about in the media – but what is it exactly? Produced in the liver, C-Reactive protein, or CRP, is a protein that is released into the bloodstream as a response to inflammation in the body. High levels of CRP are a cause for alarm, since its presence can be linked to inflammation possibly arising from infection, lupus, tuberculosis, heart attack risk, burns and even cancer [1].

CRP is believed to play a significant role in the body’s early defense mechanism against infections [2], where its physiological role is to bind with a compound present on the surface of dead and dying cells, and even some bacteria, known as phosphocholine. It then activates the complement system, a part of the immune system called the “innate immune system,” via the C1Q complex [3].

The usefulness of the C-reactive protein is its ability to determine the progress of a disease, and it can also be used to assess whether a treatment for diseases associated with inflammation are working or not. In order to measure the levels of CRP in the blood, first a blood sample from the patient must be collected and analyzed. The levels of CRP in healthy individuals are negligible and will not show up in the test. For sufferers of diseases associated with inflammation, the test will show various levels of CRP in the blood. The measurement of CRP in the bloodstream not only can also help to determine whether someone is at risk of heart disease, but also assesses the severity of the risk [2].

Studies have found that patients who have raised basal levels of C-Reactive proteins are at an increased risk from diabetes, hypertension and cardiovascular diseases [4][5]. There is also a strong correlation between the lipid responses to low fat and high-polyunsaturated fat diets and CRP levels [6].

Some organs in the body are at an increased risk from cancer when they become chronically inflamed, and such inflammation may be highlighted by the presence of CRP in the body. In one study [7] samples were collected from sufferers of colon cancer and a control group, the average levels of CRP in those with colon cancer measured 2.69mg/l, whereas those in the control group had a mean value of 1.97mg/l. With significant difference between the two groups, this supports previous studies that connect the intake of anti-inflammatory medication with the lowering of colon cancer risks [8].

While the measurement of CRP cannot pinpoint the exact location of the inflammation in the body, it can be used to monitor and detect the presence of diseases associated with inflammation, and can monitor whether medication is effective on inflammatory diseases being treated.

References

[1] Ridker PM, Libby P. Risk Factors for Atherothrombotic Disease. In: Libby P, Bonow RO, Mann DL, Zipes DP, eds. Braunwald’s Heart Disease: A Textbook of Cardiovascular Medicine. 8th ed. Philadelphia, Pa; Saunders Elsevier; 2007: chap 39.

[2] http://www.creactiveprotein.org/ Accessed September 2011

[3] Thompson, D; Pepys, MB; Wood, SP (February 1999). “The physiological structure of human C-reactive protein and its complex with phosphocholine”. Structure 7 (2): 169–77.

[4] Pradhan AD; Manson, JE; Rifai, N; Buring, JE; Ridker, PM (2001). “C-reactive protein, interleukin 6, and risk of developing type 2 diabetes mellitus”. JAMA 286 (3): 327–34.

[5] Dehghan A; Kardys, I; de Maat, MP; Uitterlinden, AG; Sijbrands, EJ; Bootsma, AH; Stijnen, T; Hofman, A et al. (March 2007).

[6] St-Onge MP, Zhang S, Darnell B, Allison DB (April 2009). “Baseline serum C-reactive protein is associated with lipid responses to low-fat and high-polyunsaturated fat diets”. J. Nutr. 139 (4): 680–3.

[7] Erlinger TP, Platz EA, Rifai N, Helzlsouer KJ (February 2004). “C-reactive protein and the risk of incident colorectal cancer”. Journal of the American Medical Association 291 (5): 585–90.

[8] Baron JA, et al. (2003). “A randomized trial of aspirin to prevent colorectal adenomas”. N Engl J Med 348 (10): 891–9.

0 Categories : Food and Nutrition