In previous studies, excess weight has been linked with increased risk of postmenopausal breast cancer. Scientists have speculated that in postmenopausal women, estrogen produced in adipose tissue, or body fat, may promote breast cell proliferation. Relatively few studies have looked specifically at increase in BMI and its timing in relation to postmenopausal breast cancer risk, which this study investigated.

The researchers analyzed information from 72,007 women in the Prostate, Lung, Colorectal and Ovarian Cancer Screening Trial cohort, who were 55 to 74 years old at study entry. The analysis included 3,677 cases of postmenopausal breast cancer, which makes this one of the larger studies of its kind, according to the researchers.

The researchers observed the strongest associations among women who had never used menopausal hormone therapy; results were shown only for this group of women.

“Compared with women who maintained approximately the same BMI, those who had an increase of 5 kg/m2 or more between age 20 and study entry had a nearly twofold increased risk of breast cancer,” said Laura Sue, M.P.H., a cancer research fellow at the National Cancer Institute (NCI).

Results showed that nearly 57 percent of the study population’s BMI increased 5 kg/m2 or more between age 20 and study entry. A BMI increase of 5 kg/m2 is equivalent to a woman of average height, 5′4″, gaining approximately 30 pounds.

Women who reported a BMI increase of 5 kg/m2 or more between age 20 and 50 were at an 88 percent increased risk of developing postmenopausal breast cancer, compared with women who reported a stable BMI. For women who reported a BMI increase of 5 kg/m2 or more between age 50 and study entry, risk increased 56 percent, compared with women who maintained BMI. BMI gain both before and after age 50 independently contribute to increased risk of postmenopausal breast cancer.

Source: American Association for Cancer Research (AACR)

High-carbohydrate diets increase the levels of blood glucose and of harmful blood fats known as triglycerides while reducing levels of protective HDL or “good” cholesterol, thereby increasing heart disease risk, according to background information in the article. However, not all carbohydrates have the same effect on blood glucose levels. The glycemic index is a measure of how much a food raises blood glucose levels compared with the same amount of glucose or white bread. A related measure, the glycemic load, is calculated based on the glycemic index of a given food and also on the total amount of carbohydrates it contains.

Sabina Sieri, Ph.D., of Fondazione IRCCS Istituto Nazionale dei Tumori, Milan, Italy, and colleagues studied 47,749 Italian adults-15,171 men and 32,578 women-who completed dietary questionnaires. Based on their responses, the researchers calculated their overall carbohydrate intakes as well as the average glycemic index of the foods they consumed and the glycemic loads of their diets. During a median (midpoint) of 7.9 years of follow-up, 463 participants (158 women and 305 men) developed coronary heart disease.

The one-fourth of women who consumed the most carbohydrates overall had approximately twice the risk of heart disease as the one-fourth who consumed the least. When these carbohydrates were separated into high- and low-glycemic index categories, increased intake from high-glycemic index foods was significantly associated with greater risk of coronary heart disease, whereas low-glycemic index carbohydrates were not. “Thus, a high consumption of carbohydrates from high-glycemic index foods, rather than the overall quantity of carbohydrates consumed, appears to influence the risk of developing coronary heart disease,” the authors write.

The one-fourth of women whose diet had the highest glycemic load had 2.24 times the risk of heart disease compared with the one-fourth of women with the lowest glycemic load.

Overall carbohydrate intake, glycemic index and glycemic load were not associated with heart disease risk in men. This could be because the adverse changes associated with carbohydrate intake, including triglyceride levels, are stronger risk factors for heart disease in women than in men, the authors note.

“We tentatively suggest that the adverse effects of a high glycemic diet in women are mediated by sex-related differences in lipoprotein and glucose metabolism, but further prospective studies are required to verify a lack of association of a high dietary glycemic load with cardiovascular disease in men,” they conclude.

Arch Intern Med. 2010;170[7]:640-647.

Source
Archives of Internal Medicine

Ukpong Udofia of the Department of Home Economics, at the University of Uyo, has looked at the moisture levels, protein content, and iron composition of the flesh of the giant West African land snail and compared it to beef steak. Snail pie is much more nutritious than a beef pie, she says.

Udofia and her research team baked pies of both varieties and asked young mothers and their children to try the tasty meal. Most of them preferred the taste and texture of the pies baked with the snail Archachatina marginata to those made with beef. The kids and their mothers judged the snail pies to have a better appearance, texture, and flavor.

“Snail pie is recommended as a cheap source of protein and iron for school-age children and young mothers and could contribute in the fight against iron deficiency anemia,” Udofia says.

“The land snail is a readily available and affordable source of animal protein, inhabits a lot of the green forest and swamps of most developing countries including Nigeria,” Udofia adds, “It is also increasingly cultivated, although in the West it is more familiar as an unusual pet than a pie.

Iron deficiency and a lack of protein in the diet affect young mothers and their children in many developing countries including Nigeria, according to the World Health Organization leading to serious health problems. There is no quick fix for the problem of malnutrition in such countries, but alternative to high-cost meat products could help.

Snail meat contains protein, fat (mainly polyunsaturated fatty acid), iron, calcium, magnesium, phosphorus, copper, zinc, vitamins A, B6, B12, K and folate. It also contains the amino acids arginine and lysine at higher levels than in whole egg. It also contains healthy essential fatty acids such as linoleic and linolenic acids. The high-protein, low-fat content of snail meat makes it a healthy alternative food.

“Snail (Archachatina marginata) pie: a nutrient rich snack for school-age children and young mothers” in Int. J. Food Safety, Nutrition and Public Health, 2009, Vol. 2, 125-130

Source: Ukpong Udofia
Inderscience Publishers