Whole Health Focus

Q & A: how to help an overweight 11 year-old

Sat, 18 Sep 2010 07:48:45 -0700

This original post appeared on a blog of cnn.com. “Every weekday, a CNNHealth expert doctor answers a viewer question. On Friday, it’s Dr. Melina Jampolis, a physician nutrition specialist.” While this exact scenario may not match your child’s, there are good references in here on diet make-up, daily activity vs. sedentary and body mass. The original link appears below and at the bottom.

How do I put my 11-year-old on a diet?

Question:

How do I put my 11-year-old daughter on a diet? She is 50 pounds overweight, though she only looks about 20 pounds over. She has a lot of muscle. She plays sports year-round.

She is a picky, picky eater. She has asked to go on a diet, but I don’t think that an 11-year-old should, even though it’s unhealthy to be so overweight. I have told her she will need to give up sweetened drinks, sweet snacks and white bread products.

Any other ideas that will not be too drastic but will show results?

Expert answer

Hi Lisa. I answered your question a couple of months ago but I received some excellent feedback from pediatric endocrinologist Craig Rudlin MD, FAAP, so I wanted to expand on my answer and make a slight correction based on the information that Dr. Rudlin provided.

A 2005 paper from the Pediatric Endocrine Society about childhood obesity suggested a more aggressive approach based on the associated health complications of overweight children, including high cholesterol, high blood pressure and pre-diabetes.

Specifically, for children with a BMI (body mass index– here’s a calculator) of 85-95 percent, rather than focusing on weight maintenance, as I previously stated, the paper recommends “a modified diet with decreased sedentary activities.”

They go on to recommend an even “more aggressive approach toward children and adolescents with BMI at or above the 95th percentile or in less obese children who suffer metabolic, orthopedic, or cardiopulmonary complications and/or psychological distress.”

Dr. Rudlin, who treats overweight and obese children, says the weight loss goal should be about 1 pound per week, and that some older children and teens can safely lose 2 pounds per week.

When I expressed concerns about losing weight while children are still growing, he explained that a nutrient dense, portion-controlled diet, which he advocates rather than avoiding any particular food group, could actually improve growth.

“If they are eating a balanced diet of all five food groups, they are getting all the nutrients, protein, calcium, vitamins they need and the weight loss is from the loss of adipose tissue, which is desirable.”

He also suggested measuring height every three months if this is a concern.

Regarding my suggestion to eat more vegetables, he suggested that I emphasize that parents try to increase their children’s consumption of non-starchy vegetables, especially green vegetables.

If your child refuses to eat vegetables, try to re-introduce foods over the years as taste buds change. It is also critical to be a good role model and consume a variety of vegetables yourself on a regular basis.

In addition to my previous suggestions, which included eating breakfast daily, increasing fiber intake and limiting juice consumption, here are a few more suggestions from the childhood obesity consensus paper that I think would be useful for you to adopt as a family to support your daughter’s weight loss efforts.

1. Eat meals as a family in a fixed place and time.

2. Do not skip meals, especially breakfast.

3. No TV during meals.

4. Use small plates and keep serving dishes away from the table.

5. Avoid unnecessary sweet or fatty foods and soft drinks.

6. Remove televisions from children’s bedrooms; restrict times for TV viewing and video games.

And finally, although you mentioned that your daughter was very active in sports, make sure that she gets at least 60 minutes per day of activity/exercise per the latest exercise guidelines for children.

http://pagingdrgupta.blogs.cnn.com/2010/09/17/how-do-i-put-my-11-year-old-on-a-diet/

Obesity, diabetes epidemics continue to grow in California

Tue, 14 Sep 2010 07:22:00 -0700

Greater than 50% of the adults in California are obese or overweight. More than 25% of California adolescents — some 970,000 children — are obese or overweight.

A majority of adults in California are obese or overweight, and more than 2 million have been diagnosed with diabetes, according to a new study from the UCLA Center for Health Policy Research.

Both conditions — which are related to each other as well as to heart disease — increased significantly in just six years, with the prevalence of diabetes alone jumping nearly 26 percent between 2001 and 2007.

The “epidemic” of obesity and diabetes leaves no racial, ethnic, economic or geographic segment of the state unscathed, according to the researchers. [See maps of obesity and diabetes prevalence in California.]

Although American Indians, African Americans and Latinos are particularly affected by both obesity and diabetes, these conditions increased among all racial and ethnic groups between 2001 and 2007. Similarly, while both conditions disproportionately affect the poorest Californians, there were upward trends in prevalence among all income groups during the same time period.

California’s youth are also affected: More than a quarter of California adolescents — some 970,000 children — are obese or overweight.

“When so many people of different ages, income and educational levels, and cultural backgrounds are struggling with obesity and diabetes, it suggests that ‘going on a diet’ is not enough,” said research co-author Dr. Allison Diamant, a faculty associate with the Center and a UCLA associate adjunct professor of general internal medicine and health services research. “We need to take a hard look at the environmental and structural factors that contribute to these conditions.”

The study specifically recommends that policymakers and others seek ways to increase access to recreational facilities and parks, as well as promote policies that encourage farmers markets and improve access to food outlets that stock fresh fruits and vegetables and other healthy fare.

The consequences of failure are severe. California is falling far short of the targets for obesity and diabetes set by Healthy People 2010, a national health-promotion and disease-prevention plan. For example, obesity among California adolescents is more than twice as high as the national target of 5.0 percent, while the rate of diabetes among California adults is more than three times the federal goal of 2.5 percent of the population.

“It is a travesty that beer and Flaming Hot Cheetos are more readily available than an apple in low-income communities across the state,” said Dr. Robert K. Ross, president and CEO of The California Endowment, which supported the study. “Local governments must support community efforts to bring in healthy food to these communities and expand opportunities for children and families to engage in physical activity by cleaning up parks and improving community safety.”

In California, the total annual cost of diabetes is estimated to be $24 billion, with $17 billion spent on direct medical care and $7 billion on indirect costs associated with the disease. The cost of obesity to families, employers, the health care industry and the government is equally steep: $21 billion. If obesity and diabetes continue to affect more and more of the population, the associated costs will continue to grow.

Although there are a number of factors associated with diabetes and obesity, ranging from genetics to individual behaviors, the composition and structure of neighborhoods and social environments have been increasingly implicated as impediments to maintaining a healthy lifestyle. Both physical activity and healthy eating are important for preventing and reducing obesity and diabetes.

California has enacted reforms to encourage healthy eating, including requiring chain restaurants to display calorie information and prohibiting the sale of soda and other sweetened beverages on K–12 school campuses.

However, the study authors conclude that more needs to be done to promote environments that promote regular exercise and healthy eating.

Other study findings:

Hardest-hit counties
Obesity prevalence was highest in Imperial (39.6 percent), Merced (34.3 percent) and Tulare (31.1 percent) counties, while diabetes prevalence was highest in Tulare (12.1 percent) and Fresno (10.9 percent). Regionally, the San Joaquin Valley had the highest prevalence of both obesity (30.0 percent) and diabetes (9.4 percent). Los Angeles County, due to the size of its population, had by far the most obese residents (1.7 million) and the most residents diagnosed with diabetes (642,000).

Low-income adults at risk
Adults living below the poverty line had a significantly higher prevalence of obesity (27.7 percent) than higher-income adults (19.6 percent). Similarly, diabetes was more prevalent among the poorest adults — those living below 200 percent of the federal poverty level.

Education a factor
The prevalence of obesity was nearly twice as high among adults with no more than an eighth-grade education (30.3 percent) as among those who graduated from college (14.9 percent). Diabetes prevalence was three times as high among adults with no high school education (14.8 percent) as among those who graduated from college (5.1 percent).

The study is based on data from the 2001, 2003, 2005 and 2007 California Health Interview Survey (CHIS), the nation’s largest state health survey.

Read the policy brief: Obesity and Diabetes: Two Growing Epidemics in California

Learn more: Maps, 2001 county comparison data, author information, etc.

School district promotes healthy eating habits in the classroom

Sat, 11 Sep 2010 08:03:00 -0700

USDA calls Novato a model of nutrition education

Novato’s nutrition education program received praise Thursday from U.S. Department of Agriculture officials, who called the district’s efforts to put local produce in its schools’ cafeterias a model for the nation.

“You are one of three school districts in California that are considered models for how we are trying to improve the school lunch program,” said Allen Ng, western regional administrator for the USDA’s food and nutrition service. He also praised Southern California’s Riverside and Ventura school districts during a presentation at Novato High School.

In particular, USDA officials singled out the Novato schools’ gleaning program in which students, parents and other volunteers gather vegetables and other crops left over after a harvest at a local farm.

“Simply because of aesthetic requirements, 20 percent of our food gets left in the field,” said Helge Hellberg, executive director of Marin Organic, which sponsors the program. “Harvesting that food allows schools to get some of its food for free and purchase local, organic food from our growers at below-market prices.”

The gleaning program has also become part of the district’s curriculum, as Novato students visit farms and gardens and nutrition director Miguel Villarreal promotes healthy eating habits in the classroom.

“I enjoyed harvesting green beans with my school,” said Ariana Ricken, a fifth-grade student at San Ramon Elementary School. “I thought nobody would try them, but a lot of kids thought they were delicious, and when they asked for more, I knew they really liked them.”

Novato’s efforts have won support from the county Department of Health and Human Services and from local parents’ groups such as the Novato Live Well Network and Teens Turning Green, who say the district’s insistence on healthy food and exercise has helped prevent childhood obesity and other diseases.

“If you feed kids local food, and help them understand the role of food in their health, our diabetes rates will disappear,” said Judi Shils, executive director of Teens Turning Green.

USDA officials noted the similarities between Novato’s program and the agency’s own Farm to School initiative, which works to connect school districts with local farmers. Agency official Audrey Rowe said the program can work even in areas that do not enjoy Marin County’s easy access to local produce.

“We’re connecting schools in Chicago with farms in Pembroke, Illinois an hour and a half away, creating a ‘food hub,’” said Rowe, deputy administrator for the USDA’s special nutrition programs.

Novato educators said they would continue to work toward improving students’ understanding of nutrition - as well as their own.

“I used to give students a reward for bringing in their college acceptance letter - a big Snickers bar,” said Novato High Principal Rey Mayoral. “Now I give them an apple or an orange.”

Article appeared in Marin IJ and at marinij.com on 9/9/10

Click for more information on Teens Turning Green

All-cause mortality rates - high vs. low animal protein diets

Tue, 07 Sep 2010 14:19:00 -0700

A major study was just published in the Annals of Internal Medicine from Harvard. In approximately 85,000 women who were followed for 26 years and 45,000 men who were followed for 20 years, researchers found that all-cause mortality rates were increased in both men and women who were eating a low-carbohydrate “Atkins” diet based on animal protein. However, all-cause mortality rates as well as cardiovascular mortality rates were decreased in those eating a plant-based diet low in animal protein and low in refined carbohydrates.

It is important to look at many actual measures of disease, including mortality, not just risk factors such as HDL cholesterol when considering a lifestyle change to a popular diet such as an Atkins diet. This is the first study that has examined mortality rates in those consuming an Atkins diet, and it confirms what many people have been mentioning, “a diet high in animal protein and fat, such as an Atkins diet, is not healthful and may shorten your lifespan.”

It is widely agreed that the American diet is too high in refined carbohydrates such as sugar, white flour and concentrated sweeteners, which promote a variety of chronic diseases. People often lose weight on an Atkins diet as they begin to restrict their intake of the high levels of refined carbohydrates many consume today. However, the answer is not to replace refined carbohydrates with animal protein such as beef, pork rinds, bacon and sausage, which Dr. Atkins claimed were good for your heart. It’s much more healthful to replace refined carbohydrates (“bad carbs”) with healthy carbs instead.

It’s not low-fat vs. low-carb. An optimal diet is high in healthy carbs such as fruits and vegetables and whole grains (including whole wheat, brown rice), legumes, soy products, nonfat dairy and egg whites in their natural forms and some good fats such as the omega 3 fatty acids found in fish oil and salmon. It’s low in unhealthy carbs such as sugar, white flour, white rice, white flour pasta and low in saturated fats and animal protein.

The message that many studies — including one in the Annals last month — have been giving the public and health professionals is that the Atkins diet is no worse for your heart than a plant-based diet, but all these studies examined only risk factors such as HDL, not measures of disease or mortality. That’s why this new study is so important.

A recent study reviewed in The New England Journal of Medicine found that an Atkins-type diet “promotes atherosclerosis (heart disease) through mechanisms that do not modify the classic cardiovascular risk factors” such as HDL. Other studies also showed this.

Your body makes HDL to remove excessive cholesterol from your body. Eating a stick of butter will raise HDL, but butter is not good for your heart. Pfizer discontinued a study of its drug, torcetrapib, which raised HDL but actually increased risk of heart attacks.

Conversely, a whole foods plant-based diet that’s also low in refined carbohydrates may reverse coronary heart disease and beneficially affect the progression of prostate cancer and even improve gene expression despite reductions in HDL.

Finally, what’s good for you is also good for our planet. Livestock consumption causes more global warming than all forms of transportation combined. It takes 10 times more energy to produce animal-based protein than plant-based protein.

It’s not all or nothing. You have a spectrum of choices. What matters most is your overall way of eating and living. If you indulge yourself one day, eat healthier the next. To the degree that you move in a whole foods, plant-based direction, the better you’re likely to feel and the healthier you’re likely to become.

Building a Nutritious Lunch

Thu, 02 Sep 2010 08:56:00 -0700

OK, school is now officially back in session in full force. There is so much to do each morning to get the kids out the door on time with everything they need to succeed. Lunch preparation becomes one more chore to squeeze in with all the other deadlines of the AM rush. But what you put in your kids mouths and stomachs each day can have so much of an impact on how they feel and learn all day. Take time to do it right from a nutrition standpoint. You only get to prepare them health-wise for the rest of their life once.

And while you’re at it, why not make lunch for yourself? Just as we can’t (unfortunately) count on our schools to supply the healthiest of lunch options these days, you may find yourself having to settle for “fast-food” meals in your day without some advance planning.

To help you and the kids power an afternoon of learning, growing and achieving, experts say a nutritious lunch should include lots of fiber and whole grains, some protein and healthy fat, a veggie and just a bit of natural sugar, like a piece of fresh fruit.

Easier said than done, you may be thinking. How do you get them to eat it? Our best advice is to get kids involved in the lunch-making process. They have a vested interest in what goes in their lunch, so put that advantage to good use. Ask them: Would you like grapes or apple slices? How about black bean dip or hummus? Sliced turkey or ham? Carrots or celery? Woven wheat crackers or whole wheat tortilla?

Providing nutritious choices sets them up for success. They get control over choosing and you get the piece of mind in knowing that they are more likely to eat the good food you’ve packed.

Another favorite lunch tip is to do the lunch selection and prep work on the weekend, or at least the night before. Anything to avoid morning meltdowns, right?!

Now, here’s my personal favorite tip: Have your kids choose one main thing that they are going to eat every day for a week. Yes, variety is great but so is sanity. You don’t need to turn yourself into a short order cook. Heck, some kids eat the same exact sandwich every single day of the school year. I’m not advocating that. I’m saying that if your kid wants tuna salad, they can eat it for five days in a row and then have something different the next week. Trust me – this makes shopping and packing lunches way easier and I find that food doesn’t go to waste. Yeah!

Here are just a handful of lunch ideas:

    •    Whole wheat tortillas spread with peanut butter sprinkled with raisins or driedcherries, rolled up and cut in two.
    •    Hummus and spinach wrap, cherry tomatoes with string cheese, and yogurt.
    •    Organic corn tortillas with black beans, brown rice, low-fat shredded cheese and fresh pico de gallo.
    •    Whole wheat or buckwheat noodles with peanut sauce, sugar snap peas, a pear, almonds and a fortune cookie.
    •    Tuna salad with grated carrots, served with crackers or in a pita.
•    Vegetarian brown rice sushi rolls with soy or ponzu sauce.
    •    Smoked salmon, cream cheese and cucumbers on mini bagels.
    •    Shumai dumplings/potstickers packed cold with ponzu sauce or peanut

While some of these are more heavy on the fat and flour than is ideal for daily consumption, variety will keep them looking forward to lunch. Choose tortillas, wraps and bread baked with whole grain flour or sprouted whole grain flour whenever possible. Whole wheat flour is the same as white flour from a nutrition stand point and should be minimized if possible. Be careful. Opt for organic corn and soy whenever possible and go for low-fat (vs. non-fat or whole) dairy products if you can.

As you look at the menu, whenever possible use ingredients that are whole (e.g., not processed), plant-strong, nutritionally dense and include healthy fats. Strips of collard greens, kale, chard, romaine lettuce, arugula, or sprouts added to the wraps or sandwiches offer significant nutrition boosts. Avacodos and whole nuts are healthy fats. If you can, opt for nuts that are raw, unsalted and not roasted.

Good luck!

P.S. And just as I had finished writing this, I cam across another post via the San Jose Mercury news titled Sack it to me. Similar ideas with just a bit of twist. Nice to see the momentum growing.

Inspiration, ideas, photos and some text for this subject originally found on Whole Story, the official Whole Foods Market blog.

Marin grass roots TEEN group advocates healthy food at school

Wed, 25 Aug 2010 09:39:00 -0700

Teens Turning Green is spearheading an unprecedented initiative called Project Lunch at the start of the new school year. The goal of Project Lunch is to inspire students, in partnership with Food Service Directors, teachers and community stakeholders, to green school lunch programs providing healthy food at all schools for all students. We want to help create healthy, nutritious, locally-sourced, and organic food offerings, with zero waste and a small footprint along each aspect of the meal at schools and in student lunchboxes. In the process we will partner with existing healthy lunch programs, highlight best practices and facilitate change.

Get Involved: We are looking for students to participate in Food Clubs and adult community mentors to volunteers. Please let us know if you want to get involved!

Learn more about Project Lunch
Sign up to Participate

Join a Project Lunch Food Club:
Food Clubs are groups of students, food service staff, and other members of the school community united around the goal of bringing healthy, local, sustainable and fabulous food offerings to their lunch programs and creating community on campus around food. Through fun, engaging, and experiential learning, Food Club members will learn about their school’s food program, take field trips to farms, farmers markets and green grocers, prepare food, host chef demos, and even participate in the renaming and redecorating of the school cafeterias to help evolve the spaces into vibrant campus centers. They will be the creators and innovators of their clubs.

Learn more about Food Clubs
Sign up to Participate

Project Lunch School Week - A week of school lunch education and celebration! Monday September 20 Friday September 24, 2010
Schools throughout Marin County are encouraged to participate in Project Lunch Week. During that week, in partnership with the Project Lunch Stakeholders Collaborative,students and community members will connect to their farmers, food purveyors and green grocers to begin the discussion around sustainable food programs in every school. A schedule of programs and events for each day of that week and information on all the other exciting initiatives and resources of Project Lunch is available by clicking the links below.

Learn more about Project Lunch School Week
Sign up to Participate

Learn more about Teens Turning Green

Where's the LOCAL beef

Sat, 21 Aug 2010 07:45:00 -0700

Here’s your chance to support local ranchers committed to bringing Marin, Sonoma and Napa beef lovers healthier and more humane options.

Panorama Meats Introduces Super-Local Organic Grass-Fed Beef to Whole Foods Market Stores in Marin, Napa and Sonoma Counties

Panorama Meats, Inc., the nation’s largest producer of USDA Certified Organic and 100 percent grass-fed and finished beef, has developed a unique program that brings beef raised on its Marin County, Napa County and Sonoma County ranches directly to Whole Foods stores in those three counties.

The new Blithedale store in Marin County became the first store in the region to carry the super-local beef, which is raised at Lunny Ranch in Inverness and Diamond W Ranch in Petaluma and is also processed locally in Merced. The beef is being rolled out to the remaining Whole Foods stores in Marin County, Napa County and Sonoma County during the next few months.

“This is the first of many programs from Panorama that connect local ranchers with the stores in their backyards,” said Mack Graves, CEO of Panorama Meats. “Our goal is to offer a truly local, completely grass-fed organic beef to as many consumers as possible.” Panorama, he added, is working to develop similar programs involving its family ranchers in other parts of the country.

Panorama cattle are raised entirely on pastures of natural grasses, legumes and range forage. Cattle are never implanted with hormones, fed animal by-products or treated with antibiotics. All animals are raised in compliance with the Born and Raised in the USA® verification program.

Panorama’s ranchers treat their animals humanely in low-stress environments and employ pasture-rotation and land-management practices that promote animal health and protect delicate rangeland ecosystems. More information about Panorama is available at www.panoramameats.com.

Facts about organic, grass-fed beef:

100 percent grass-fed and grass-finished beef programs require a commitment to the land; ranchers must carefully manage their natural resources. Most grass-fed ranchers are independent, selling beef from their own property, or belong to a small, locally-focused producer group.

Beef cattle are born with the ability to convert grasses, legumes and herbaceous plants into protein. Meat from animals that spend their lives grazing has a more favorable ratio of omega-3 to omega-6 fatty acids. In addition because grass-fed cattle are typically leaner than cattle that are fed grain, almost all cuts have less fat than grain-feed beef.

100 percent grass-fed and grass-finished beef has a distinct, vibrant flavor.

General Cooking tips:

Grass Fed:
- Since it’s leaner than grain-fed beef, grass-fed beef usually takes about 30 percent less time to cook. Test with a meat thermometer.
- When using grass-fed beef in favorite recipes, lower the cooking temperature of the oven by about 25°F. The cooking time will stay about the same.
- When cooking on the grill, let the flames burn down more than normal for other meat.

All Beef:
- Don’t start with cold beef straight from the refrigerator. Starting ice cold can result in poorly cooked meat, so let the meat warm to almost room temperature.
- Always use tongs, never a fork, to turn the beef. Piercing causes precious juices to be lost.
- Remember to let the meat rest to allow the juices to redistribute before slicing.
- If you are using a meat thermometer, a rare steak will register 135°F, medium-rare to medium will register between 145°F and 155°F.
- Thaw the meat in the refrigerator. Don’t defrost it in a microwave oven.

All meat sold at Whole Foods Market must meet the company’s strict quality standards, which require that animals are raised on a vegetarian diet without being administered antibiotics or added growth hormones. In addition, all producers must meet specific and rigorous animal welfare standards that apply to all stages of an animal’s life and environment.

More information can be found online atwholefoodsmarket.com and recipes can be found online at www.wholefoodsmarket.com/recipes.

Healthy Eating - keep it simple

Fri, 20 Aug 2010 09:24:00 -0700

I sort of stumbled into this whole healthy eating/proper nutrition has amazing restorative powers thing. Well actually I was “pushed” by my doctor who wanted to prescribe Lipitor for my high cholesterol, and I said, “no way.” You can read about what happened to me on my journey via the blog on the Engine 2 Diet website. As you’ll see from the article, it is not so much about what’s going on with your body on the outside as it is the amazing changes proper nutrition can bring about on the inside.

There are many schools of thought on exactly what constitutes the ideal diet for each individual and exactly what is the correct cholesterol level for optimal health. The great news is that each body of research, that is based on studies of different non-westernized cultures in their natural habitat, points to similar findings. Eating what is around you naturally, in its natural form, has the most benefit. Of course, that is pretty hard to do today as our surroundings have pretty much eliminated our true natural environment. So…borrowing in part from Whole Foods Market (surprise, surprise from those who know me), just a couple simple principles can guide you along your way. Stay healthy. Good luck.

HEALTHY EATING PRINCIPLES

Whole foods

Choose foods that are whole, fresh, natural, organic, local, seasonal and unprocessed
Eliminate the consumption of refined, highly processed foods and foods void of nutrients, such as artificial flavors, colors, preservatives, sweeteners and hydrogenated fats

Plant-strong™

No matter what type of diet you follow — including those that incorporate dairy, meat and/or seafood — eat more plants, like raw and cooked vegetables, fruits, legumes and beans, nuts, seeds and whole grains
Eat a colorful variety of plants to ensure you’re getting the best nutrients for your body, which leads to feeling satiated

Healthy fats

Get your healthy fats from plant sources, such as nuts and avocados
Minimize extracted oils and processed fats
If eating a diet that includes animal products, choose leaner meats and seafood as well as low-fat dairy products

Nutrient dense

Choose foods that are rich in nutrients when compared to their total caloric content; also known as foods with a high nutrient density
Build your menus around plant-based foods to ensure highly nutrient-dense meals
Choose foods with a wide spectrum of vitamins, minerals, phytonutrients and antioxidants

Robyn O’Brien and “The Unhealthy Truth” Kicks Off Non-GMO Book Club on Facebook!

Thu, 19 Aug 2010 08:11:09 -0700

Leading up to Non-GMO Month this October, the Non-GMO Project’s Facebook page will be hosting a non-GMO book club series with three leading authors on the topic.

In August, Robyn O’Brien will kick off the series with her book “The Unhealthy Truth: How Our Food Is Making Us Sick and What We Can Do About It” (published by Random House May 2009 and now out in paperback). This is the story of how one brave mother, who left her job as a Wall Street analyst to stay home and raise four children, chose to expose the role that chemicals and GMOs in our food supply are having on the health of the American children. Her meticulously detailed book highlights the role that federal policy and financial incentives play in the toxicity of the US food supply, and Robyn’s work has been recognized by Ted Turner, Erin Brockovich, Robert F. Kennedy, Jr. Dr. Oz and others.

The Non-GMO Project staff selected this book for the critical information it contains AND for its page-turning readability. It’s a must-read for current and future parents, anyone working with children, and anyone interested in learning more about the unhealthy truth behind many aspects of the U.S. food supply, including GMOs.

HOW TO PARTICIPATE IN THE BOOK CLUB:

Read the book! The first 25 people who registered for our event on Facebook have already been mailed free copies of “The Unhealthy Truth”. You can also click here to purchase online, or find “The Unhealthy Truth” at your local book store.
Between now and August 20th, Non-GMO Project Facebook users can use “The Unhealthy Truth” discussion tab on our Facebook page to start discussing the book and posting questions.
On August 20th at 11 am PDT, log in to “The Unhealthy Truth” discussion tab for an hour of live chat with author Robyn O’Brien. Robyn will answer your questions and respond to comments. It will be a fantastic opportunity to get more details straight from the source about some of the fascinating information in “The Unhealthy Truth.” Participants will also have a chance to learn more about Robyn’s AllergyKids Foundation.

The series will continue on September 20th with Jeffrey Smith and “Genetic Roulette,” and on October 20th with Andrew Kimbrell and “Your Right to Know: Genetic Engineering and the Secret Changes in Your Food.” All book club events will be from 11 am PDT to 12 pm PDT. Please email outreach@nongmoproject.org with any questions.

Update: Improving Nutrition for America’s Children Act

Wed, 11 Aug 2010 09:26:00 -0700

An update on HR 5044, The Improving Nutrition for America’s Children Act

The Improving Nutrition for America’s Children Act (H.R. 5504) will dramatically improve children’s access to nutritious meals, enhance the quality of meals children eat both in and out of school and in child care settings, implement new school food safety guidelines and, for the first time, establish nutrition standards for all foods sold in schools. (Original bill text)

This new legislation, which was amended and passed by the Committee on July 14, 2010, will answer President Obama and First Lady Michelle Obama’s call to reduce childhood hunger and support school and community efforts to reduce childhood obesity. (Supporters of H.R. 5504)

Improving Meal Quality, Expanding Access and Filling Nutritional Gaps

For millions of families, the meals their children receive at school or in child care are their only chance at a healthy meal all day. In 2008, more than 16 million children lived in homes without access to enough nutritious food. America’s children should not have to go hungry – they should have access to healthy foods year round that will help them thrive physically and academically.

We expect children to come to school prepared to learn but hunger and poor nutrition can present major barriers to their success in the classroom. And, since hunger does not take a summer vacation, providing children with year round access to healthier, nutritious foods means children won’t go hungry just because school is out.

Specifically, these new investments in child nutrition will:

Improve Access to School Meal Programs

Increase the number of eligible children enrolled in the school lunch programs by using Medicaid/SCHIP data to directly certify children who meet income requirements without requiring individual applications and requiring states to establish and execute a plan to increase rates of direct certification.
Provide enhanced universal meal access for eligible children in high poverty communities by eliminating paper applications and using census data to determine school wide income eligibility.
Increase children’s access to healthy school breakfasts by providing competitive grants to school districts to start up or improve their program.

Improve Access to Out of School Meal Programs

Ensure fewer children go hungry year round by providing meals for over 225,000 children through seamless meal service for children in school based and community based summer and after-school programs, and in low income rural areas.
Improve access for children in home-based child care by reducing administrative costs for sponsors of child care meal programs.

Help Schools and Child Care Improve the Quality of Meals

Assist schools in meeting meal requirements proposed by the Institute of Medicine by increasing the reimbursement rate for lunch by 6 cents per meal — the first real increase in over 30 years.
Enhance funding for nutrition education in schools to support healthy eating and school wellness.
Promote stronger collaboration and sharing of nutrition education between child care programs and WIC programs.

Encourage Public/Partnerships in Communities

Connect more children to healthy produce from local farms by helping communities establish local farm to school networks, establish school gardens and use more local foods in school cafeterias.
Leverage public and private partnerships to help reduce childhood hunger and promote community-wide strategies to improve child nutrition and wellness.

Improve Food Safety Requirements for School Meals Programs

Ensure school meals are safe for all students by extending food safety requirements to all areas in which school food is stored, prepared, and served.
Support improved communication to speed notification of recalled school foods consistent with GAO recommendations.
Ensures all foodservice employees have access to food safety training to prevent and identify food borne illness such as through web-based training.

Streamline Program Administration and Support Program Integrity

Increase efficiency, improve program administration, support services and program access and modernize the WIC program by extending period of certification for children, increasing support for breastfeeding, and transitioning from paper food vouchers to an electronic benefit program.
Strengthen School Meal program integrity and remove program silos in after school meal programs by simplifying program rules and affording schools greater flexibility for addressing program costs.

Help Children Remain Active

Tue, 10 Aug 2010 09:48:00 -0700

Children Need To Remain Active Physically Despite Our Era Of Hot Gizmos

The media culture is strengthening its grasp on our children. The era of tech gadgets and hot gizmos is really taking everyone by storm and children are not left out. You will often find kids queuing up outside a toy store on the morning a video game is released. This makes them especially vulnerable to obesity as they stay indoors playing games and using these gadgets.

Your children need physical activity if you want them to have good health. If your child gets accustomed to a life of sitting indoors and doing nothing physical the whole day, this pattern of a sedentary lifestyle will continue into adulthood, with devastating consequences.

Children who cultivate a habit of physical activity grow to be healthy and happy adults. They treasure their health and see it as important in their lives. The child who spends time in front of a television or a computer a good part of the day is likely to bulge and will very likely develop unhealthy food consumption practices as well. This is a ticket to obesity and poor health.

Children who sit around the house and get less physical activity in their day seem to be anxious, less alert and get easily irritated. The child’s sedentary lifestyle, coupled with poor eating habits, results in a body that suffers from chemical imbalances via accumulated levels of poor nutrition and inactivity. A focus by your family on outdoor hobbies and activities as well as a commitment to quality whole foods (e.g., non-processed) can get your child back on the right path.

Children who are active typically grow up to be more pleasant young adults. According to research, children who are active and play regularly often have a lot of emotional stability. An advantage of regular physical activity is that it reduces stress and helps cut down on the boredom and restlessness of youth.

The same is true for adults. An adult who does not exercise regularly invites his or her stress to build up, and eventually that anxiety overwhelms the person, often in negative ways. Regular exercise revitalizes and refreshes our minds and muscles, and energizes every bit of our body.

Start your family’s campaign to get your kids outdoors and active today. The easiest way is to lead by example. Do all you can for your family and children to not lose this tug-of-war between fitness and the persuasive marketing of sedentary technology products.

Healthier Sandwich Options

Mon, 09 Aug 2010 07:34:00 -0700

Delicious whole grain and sprouted grain breads are just the start for an amazing sandwich! With kids heading back to school and the rest of us heading out of our summer vacations and back to work, packing a sandwich for lunch seems like a perfect fit right about now. But remember: a great sandwich doesn’t just belong to lunch! It can make a hearty breakfast or a light supper.

But, like just about any favorite dish, a sandwich can be really good for you, or not so good at all. Here are some ideas for building a healthy, delicious sandwich.

First, choose your bread. Go for whole grain options such as:

Sprouted grain breads, tortillas and English muffins
Spelt, or sprouted whole grain pita bread
Sprouted whole grain sourdough, whole wheat or rye bread
Seeded whole grain bread
Oatmeal bread

Remember that whole wheat flour is pretty much the same as white flour. Opt for whole grain whenever you can.

Now, choose a healthy filling:

Hummus (there are so many varieties)
Baba Ghanouj
Bean spreads
Marinated baked tofu or tempeh
Nut and seed butters such as tahini, almond, all-natural peanut, cashew, macadamia or sunflower
Nitrate-free deli meats such as turkey breast, roast beef or ham (better yet, bake or broil your own free range chicken or turkey breast or grass fed beef, buffalo, or pork and slice yourself for sandwiches)
Quality shrimp, tuna, egg, or chicken salad made with just little or no mayonnaise. Instead, stir in a little hummus, Greek yogurt or oil free vinaigrette. Delicious!

Next, choose one or more flavorful condiments.

Good quality mustard such as Dijon, spicy, German, etc.
Good quality mayonnaise made from natural, expeller pressed oils
Ricotta or cottage cheese – be sure to season if desired (salt, pepper, herbs, garlic, etc)
A smidgen of olive tapenade
Caper, garlic slivers and your favorite salad dressing (not too heavy, now!)

And now it’s time to pile on the veggies and/or the fruit. Remember, lettuce and tomato are fine but there are many other wonderful options! Here’s where you start:

Go a bit more exotic and reach for some arugula, baby spinach, watercress and sprouts – pair with cooked veggies such as roasted peppers or Portobello mushrooms, or pair with hummus or cheese
Try some sliced cucumbers, radishes, mushrooms and bell peppers with cheese, deli meat, bean spreads and hummus spread
Roasted red, green, yellow and orange peppers – try these with olive tapenade, arugula and melted Swiss
Sliced apples and pears – delicious with almond butter
Sliced strawberries -try them with cream cheese, cottage or ricotta cheese
Sliced peaches, plums and nectarines – great with cheese, ham or smoked turkey
Pineapple – great with ham!
Add some slivered onions, sundried tomatoes and fresh herbs such as basil, cilantro and dill to just about any sandwich.

Like a specific recipe? Here are some:

Show your family some TLC with a healthy TLC Sandwich – Tofu, Lettuce and Cucumber. It’s a fun twist on a BLT that is unbelievably yummy, with easy homemade salty, smoky tofu “bacon.”
Make a breakfast sandwich with a sliced boiled egg and a couple slices of turkey or pork, or some warmed vegetarian refried beans and some avocado slices. Here’s a delicious Pineapple Breakfast Sandwich.
Next time you fire up the grill, throw on some marinated Portobello mushrooms; they make a great, flavorful sandwich with tomatoes, a little cheese and some dark green baby spinach or arugula. Here’s an idea for a Portobello Mushroom Supper Sandwich.
Fruit can make a delicious sandwich. I love peanut butter with ripe nectarines and pears with toasted almond butter. Here’s an idea for Apple and Tempeh Sandwiches and an idea for an Apple Tahini Sandwich.
Need a good snack? Here are some wonderful snack sandwich ideas:
A good tuna sandwich is a must! Here’s a Tangy Curry Tuna Salad Sandwich.

Inspiration for this post as well as many of the suggestions and recipes were originally posted on Whole Story, the official Whole Foods Market blog, on August 9, 2010.

Soy: Blessing or Curse?

Sun, 08 Aug 2010 08:14:00 -0700

“Eating soy will kill you!” Scan the media reports and surf the Internet, and you’re bound to come across scary claims that would lead you to believe this is true. You may have heard:

• Soy will give you breast cancer.
• Soy formula is dangerous to babies.
• Genetically modified soy foods may modify you.
• Soy foods block your thyroid function.
• Soy prevents the absorption of minerals and interferes with digestion.
• Tofu causes Alzheimer’s disease.

Soy is often recommend as part of a whole foods diet. Many people question why to include these foods in light of such startling media coverage on the dangers of soy. The reason is relatively simple.

A review of the reams of research and many claims for and against soy foods, as well as from the studies available, it appears that soy is neither as good as the proponents say, nor as evil as the critics claim. The key is to take all the available evidence together and see what shakes out.

A review of some of the recent data for and against soy follows, and can provide you with a few guidelines and things to remember when choosing soy foods.

What the Data Says about Soy

If you want an excellent, unbiased, scientifically sound review of all the relevant human data on soy, the 100-page report from the Agency for HealthCare Research and Quality entitled, The Effects of Soy on Health Outcomes, which reviewed thousands of studies based on rigorous criteria for scientific validity is a great source. Its conclusion was this: There is no evidence of significant benefit or harm based on the quality of evidence that exists today.

So what’s a confused consumer to do? Give up on soy until we know for sure? Or chow down on soy nuts? Don’t panic. There are some things we do know about soy, both good and bad.

First, you should be aware that the amount of soy used in many of these studies was much higher than what we normally consume — the average dose of soy was equivalent to one pound of tofu or three soy protein shakes a day. That’s a lot of soy! Most people just don’t eat like that. So when you read negative things about soy, remember that many of those claims are based on poorly designed studies that don’t apply to real-world consumption.

You could apply that thinking to other studies, too — like those that show that broccoli contains natural pesticides or that celery is high in toxins. Sure, those foods might cause you some problems — but not in the amounts that most of us eat. The same is true for soy.

Second, it’s important to recognize that many of the common claims about soy simply don’t pan out when you look at the evidence carefully. Let’s review four of these claims and the science behind them so you can have a better understanding of the real relationships between soy consumption and potential health threats.

#1 “Soy Causes Breast Cancer”

Because soy foods contain natural plant compounds (called isoflavones) that appear to work like hormones, some people worry that they could increase hormonally driven conditions like breast cancer. But that doesn’t seem to be the case. In fact, research findings (i) suggest just the opposite:

• All population studies (studies of groups of people) of soy either show reduced breast cancer risk or no effect.

• The only studies to show increased cancer risk are on mice with no ovaries or damaged immune systems who eat high amounts of processed soy.

• Studies in mice WITH ovaries and functioning immune systems show inhibition of tumor growth.

• Mice studies may not reflect the effect of soy on humans (in case you didn’t notice, mice and humans are not the same species).

• High breast tissue density is linked to a higher risk of breast cancer. Breast tissue density increases with estrogen replacement, but decreases with isoflavone consumption in postmenopausal women. That’s a good thing.

• Eating soy foods at an early age (childhood and the teen years) appears to have a significant protective effect against breast cancer.

If you really want to reduce your risk of breast cancer, drink less alcohol and eat less trans and saturated fats — all of these compounds may raise risk in high amounts. If it’s a choice between chicken nuggets and tofu, I recommend tofu!

#2 “Soy Formula Could Harm a Baby’s Development”

Some 20 million infants have used soy formula since the 1960s — but some people are concerned that the isoflavones it contains could affect a child’s growth and reproductive development. Yet the only large, long-term study on humans, published in the Journal of the American Medical Association, (ii) found that there were no major health differences in 811 men and women between the ages of 20 and 34 who had been fed either soy or milk formula as infants.

More recently, a report issued by the National Toxicology Program Center for the Evaluation of Risks to Human Reproduction concluded that there just isn’t enough human or animal data to say for sure whether soy formula harms a baby’s developmental or reproductive health.

So what should a mother do? First, breastfeed if at all possible, for as long as possible — ideally until your child is one year old. If that’s not possible and you have to use soy- or dairy-based formula, don’t beat yourself up about it. If there are any risks, they are likely to be very small. Hopefully, continuing research will shed more light on this question.

#3 “Soy is a Thyroid Poison”

This claim appears to makes a mountain out of a molehill. Yes, there’s no doubt that soy can affect your thyroid gland — the real question is, how much does it take? If you’ve read that soy is bad for your thyroid, you’re probably reading claims based on a few poorly-designed studies that have been blown out of proportion.
Instead, consider this: A review of the research found no significant effects of soy on the thyroid except in people who are iodine deficient — a condition that is rare in this country.

Another well-designed study in the American Journal of Clinical Nutrition (iii) studied the effect of realistic amounts of soy protein on hormones, including thyroid hormone. It found that soy had no significant effects on these hormones.

Based on an assessment of this and other research, normal amounts of traditional soy foods pose no risk to thyroid function.

#4 “Fermented Soy is Better than Non-fermented Soy”

Now here’s a claim that DOES have some basis in fact. That’s because soybeans — along with other beans, nuts, and seeds — contain compounds called phytates, which bind to minerals inside your body and contain some potentially harmful compounds.

The Asian cultures that have traditionally consumed soy typically ferment it first. This process breaks soy down and makes it easier to digest. Plus, fermentation adds extra nutrients and probiotics (“good” bacteria) to soy. For these reasons, I prefer fermented soy foods, like miso, natto, tempeh, tofu and some brands of soy milk.

So, should you eat soy? YES — but with two very important guidelines:

1. Say YES to whole, real soy. The Okinawans are the world’s longest-lived people, probably in part because of their diet. For more than five millennia, they’ve eaten whole, organic and fermented soy foods like miso, tempeh, tofu, soy milk, and edamame (young soybeans in the pod). One to two servings a day of any of these foods are fine.

2. Say NO to processed soy. That includes soy protein isolate and concentrates, genetically engineered soy foods (typically made from Monsanto’s Roundup soybeans), soy supplements, and soy junk foods like soy cheese, soy ice cream, soy oil, and soy burgers. They don’t have the thousands of years of traditional use that whole soy foods do, are processed, and contain unhealthy fats and other compounds. There are real concerns about these types of soy.

In truth, good human studies on soy are limited, but those we do have suggest that soy may help lower cholesterol, prevent cancer, increase bone density, protect the kidneys of people with diabetes, and relieve menopausal symptoms like hot flashes.

When you are considering the media reports about soy, here are some things to remember:

1. The dangers of soy are overstated (and the benefits may be, too).

2. We eat far too much processed soy (and processed foods in general). Stay away from those in your diet including soy protein concentrates or isolates, hydrolyzed or textured vegetable protein, hydrogenated soy bean oil, non-organic sources of soy, and soy junk food like soy cheese and ice cream. Don’t eat them.

3. Whole soy foods can be a source of good quality protein and plant compounds that help promote health.

4. Eat only organic soy. Stay away from genetically modified versions.

5. Replace soy oil with olive oil, fish oil, nuts, and seeds.

6. Breastfeed your child. Ideally no one should feed dairy or soy formula to their babies, but if you have to, try not to worry about it.

7. Don’t worry about soy’s effect on breast cancer if you eat it in the forms and amounts recommended. It has even been shown to protect against breast cancer if you start eating it at a young age.

8. The effects on the thyroid are not significant or relevant unless you are deficient in iodine (which you can easily get from eating fish, seaweed or sea vegetables, or iodized salt).

Keep on the lookout for more research on the effects of soy on our health. But as we wait for more studies, there’s no need to pass up this healthful and delicious food. It can be safely included as part of a whole foods diet — which is one of the most important keys to lifelong vibrant health.

To your good health,

Mark Hyman, MD

References

(i) Messina, M. 2010. A brief historical overview of the past two decades of soy and isoflavone research. J Nutr. 140(7): 1350S-4S.

(ii) Strom, B.L., Schinnar, R., Ziegler, E.E. et al. 2001. Exposure to soy-based formula in infancy and endocrinological and reproductive outcomes in young adulthood. JAMA. 286(7): 807-14.

(iii) Persky, V.W., Turyk, M.E., Wang, L. et al. 2002. Effect of soy protein on endogenous hormones in postmenopausal women. Am J Clin Nutr. 75(1): 145-53.

Mark Hyman, M.D. is a practicing physician, founder of The UltraWellness Center, a four-time New York Times bestselling author, and an international leader in the field of Functional Medicine. You can follow him on Twitter, connect with him on LinkedIn, watch his videos on http://www.youtube.com/ultrawellness, become a fan on Facebook, and subscribe to his newsletter at drhyman.com.

A version of this article appeared in The Huffington Post (blog) on August 8, 2010

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Forum on Childhood Obesity Congressman Mike Thompson co-hosts a...

Sat, 07 Aug 2010 09:48:00 -0700

Forum on Childhood Obesity

Congressman Mike Thompson co-hosts a community forum on the causes, effects and possible solutions for the nationwide epidemic of Childhood Obesity. The Forum takes place August 12th from 9:00am to 11:30am in the Main Conference Rooms at Queen of the Valley Hospital in Napa, CA. Joining Congressman Thompson will be a number of physicians, educators and other national and regional experts on childhood obesity - along with Napa area residents who will share inspiring, personal experiences and successes in overcoming this developing health crisis.

If you are unable to attend the event this Thursday morning, there is a second forum being held Friday evening on the topic of obesity and its causes - “Sugar: The Bitter Truth”. Find out what is really behind our National Obesity Epidemic. Queen of the Valley Wellness Center hosts a panel of experts as UCSF researcher Dr. Robert Lustig exposes what’s really behind our nation’s obesity epidemic. Find out what is hidden in almost every type of processed food being sold. Friday August 13th at 5:30pm.

It will take all of us, each doing a little part, to help stem this epidemic. For more information, contact Susan Carrington, Queen of the Valley Medical Center at 707-251-2015 or click here for more information.

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It appears the Friday event has reached maximum capacity. Additional information follows:

Sugar: The Bitter Truth
What’s Really Behind our National Obesity Epidemic?

On average, men and women weigh 25 lbs more than they did 30 years ago and children are heavier and less fit than ever before. Join Queen of the Valley Wellness Center and a panel of experts as UCSF researcher Dr. Robert Lustig exposes what’s really behind our nation’s obesity epidemic that’s hidden in almost every type of processed food we buy. Dr. Lustig is a Professor of Clinical Pediatrics at UCSF in the Division of Endocrinology. He is Director of the Weight Assessment for Teen and Child Health Program. Anyone concerned about their own health and the health of their children should attend “Sugar: The Bitter Truth.”

WHERE: Westin Hotel, 1314 Mckinstry Street St, Napa, CA 94559

WHEN: August 13, 2010

PROGRAM:
5:30-6:15 pm – Presentation: “Sugar: The Bitter Truth” – Robert H. Lustig, MD
6:15-6:45 pm – Panel Discussion:
Moderator: Marko Bodor, MD
Cheryl Forberg, RD, Nutritionist, “Biggest Loser” TV show
Mel Mari, Educator/Healthy Eating Specialist, Whole Foods
Amy Myrdal-Miller, RD, MS, Program Director, Strategic Initiatives, Culinary Institute of America

Scott Warner, Executive Chef, Bistro Don Giovanni

To register for “Sugar: The Bitter Truth” call 1-877-QUEEN LINE (1-877-783-3654)

Download flyer in PDF format

Foods served in schools should promote the health of all children.

Fri, 06 Aug 2010 09:59:57 -0700

The Healthy School Lunch Campaign, sponsored by the Physicians Committee for Responsible Medicine (PCRM), is dedicated to improving the food served to children in schools by educating government and school officials, food service workers, parents, and others about the food choices best able to promote children’s current and long-term health.

Menus in most school lunch programs are too high in saturated fat and cholesterol and too low in fiber- and nutrient-rich fruits, vegetables, whole grains, and legumes (see PCRM’s 2008 School Lunch Report Card). Major changes are needed to encourage the health of the nation’s youth and to reverse the growing trends of obesity, early-onset diabetes, and hypertension, among other chronic diseases, in children and teens.

The Healthy School Lunch Campaign encourages schools to offer more healthy low-fat, cholesterol-free options, including reimbursable meals and beverages, a la carte items, and vending machine items. The PCRM Healthy School Lunch Team works with school districts across the country and organizes meetings and presentations for school boards, PTAs, and student groups. We can provide marketing materials, meal planning and recipes ideas, and other resources upon request.

The campaign’s key message: Foods served in schools should promote the health of all children.

For more information: http://www.healthyschoollunches.org/

High cholesterol in youth may do its damage later

Thu, 05 Aug 2010 06:50:18 -0700

Take note, kids. What you do to your body today really could hurt you a few decades from now.

A new study that followed more than 3,000 young adults into middle age found that people who had high cholesterol in their 20s were much more likely to show early signs of atherosclerosis in their 40s than those who had “optimal” cholesterol levels.

That may seem kind of obvious - after all, anyone who has high cholesterol in his 20s is likely to have high cholesterol in his 40s and 50s too. What’s compelling, researchers say, is that the study suggests that the people may actually be doing irreversible harm in their youth.

“You have to start thinking about cholesterol levels early in life, because what you do early in life matters later on. You can’t put these things off until later,” said Dr. Mark Pletcher, an epidemiologist and biostatistician at UCSF who was the lead author of the study. The study was published in today’s edition of the Annals of Internal Medicine.

It has long been assumed, at least by young adults, that whatever damage they do to their bodies in their 20s can be magically erased, or at least mostly undone, by improving their health in their 30s and 40s.

But the new study, which included research out of UCSF and Kaiser Permanente in Oakland, suggests that the harm done by high cholesterol starts early and builds over time. Young people may not realize they’re causing long-term damage and setting themselves up for heart disease later in life, researchers say.

The results are particularly compelling now, as several recent studies have found that most Americans in their 20s - and many teenagers, too - have high cholesterol. In fact, in the new study, more than 75 percent of participants had high cholesterol in their 20s and 30s, and only 13 percent maintained optimal cholesterol levels through their young adulthood.

Less focus on health

Yet most in their 20s have no idea whether their cholesterol is high, doctors say. National guidelines recommend that everyone have their cholesterol checked at age 20, but many young adults don’t see their doctors for regular checkups and don’t go out of their way to get tested for heart disease indicators like cholesterol or blood pressure.

“Young folks don’t necessarily come to the doctor very often, and they’re not focused on preventing problems two or three decades later,” said Dr. Anthony Steimle, chief of cardiology at Kaiser Santa Clara, who was not involved with the study. “The good news is it’s never too late to modify your lifestyle. But you probably can’t completely undo the effects of a decade or two of bad lifestyle. It’s best to begin (a good lifestyle) at a very young age.”

25-year study

The new research came from a national study that has followed 3,258 people over 25 years to assess their risk of heart disease over time. The participants were ages 18 to 30 when they joined the study in 1985. They come from four U.S. cities - Kaiser Oakland is one of the participating centers.

The cholesterol research was based on follow-up exams with participants in 2005. The research looked at participants’ average cholesterol levels between ages 20 and 35, their cholesterol level at the follow-up exam, and the amount of coronary calcium in their arteries, which is a strong predictor of future heart disease.

Of the 434 participants who maintained optimal cholesterol levels through age 35, only 8 percent had coronary calcium in their 40s. For the 2,443 participants who had high cholesterol, 44 percent had coronary calcium.

The fact that high cholesterol at a relatively young age was connected to later coronary calcium - whether or not individuals had high cholesterol later in life - was a “missing link” in research into heart disease risk and age, Pletcher said.

“Before our study, you could have made the argument that it’s very clear that your cholesterol level right now predicts your heart disease tomorrow,” Pletcher said. “This study links exposure during young adulthood with damage that lasts into middle age.”

Earlier medication

Whether young adults should be put on cholesterol-lowering medications is a question worth pursuing, researchers said. The drugs might improve long-term risk of heart disease, but it is not clear if there are health hazards associated with decades of exposure to such drugs.

But the results suggest that at the very least, young adults should find out their cholesterol levels and, if necessary, try to lower those levels through diet and exercise, doctors and researchers said.

“It’s important to look at yourself when you’re a young person, because heart disease is really a lifelong disease,” said Dr. Steve Sidney, associate director for clinical research at Kaiser Northern California, who was one of the study authors. “It can start in childhood. But it doesn’t manifest itself in heart attack or stroke until decades later.”

This article appeared on page A - 1 of the San Francisco Chronicle on Aug 3, 2010

Obesity Rates Keep Rising, Troubling Health Officials

Wed, 04 Aug 2010 13:16:44 -0700

Americans are continuing to get fatter and fatter, with obesity rates reaching 30 percent or more in nine states last year, as opposed to only three states in 2007, health officials reported on Tuesday.

The increases mean that 2.4 million more people became obese from 2007 to 2009, bringing the total to 72.5 million, or 26.7 percent of the population. The numbers are part of a continuing and ominous trend.

“Over the past several decades, obesity has increased faster than anyone could have imagined it would,” said Dr. Thomas Frieden, the director of the Centers for Disease Control and Prevention, which issued a report on the prevalence of obesity. Obesity rates have doubled in adults and tripled in children in recent decades, Dr. Frieden said.

If the numbers keep going up, he added, “more people will get sick and die from the complications of obesity, such as heart disease, stroke, diabetes and cancer.”

The report estimates the medical costs of obesity to be as high as $147 billion a year, and notes that “past efforts and investments to prevent and control obesity have not been adequate.”

And the rates are probably underestimates because they are based on a phone survey in which 400,000 participants were asked their weight and height instead of having it measured by someone else, and people have a notorious tendency to describe themselves as taller and lighter than they really are.

Researchers blame the usual suspects: too little exercise and too much of the wrong kind of food, which means not enough fruits and vegetables and too many high-calorie meals full of sugar and fat, like French fries, soda and other sweet drinks. Children do not get enough exercise during the school day; Dr. Frieden noted that even in gym classes, students are active for only about a third of the time.

A 5-foot-4-inch woman is obese if she weighs 174 pounds, as is a 5-foot-10-inch man who weights 209 or more, according to the disease centers. Both would have a body-mass index, or BMI, of 30; that index is calculated from height and weight, and scores of 30 or over are defined as obese.

The nine states with obesity rates of 30 percent or more are Alabama, Arkansas, Kentucky, Louisiana, Mississippi, Missouri, Oklahoma, Tennessee and West Virginia. The highest rate, 34.4 percent, was in Mississippi.

People over 50 had higher rates of obesity than those who were younger. The aging of the population may account for some of the general increase in obesity, but not all of it, said Dr. Heidi Blanck, chief of the disease centers’ obesity branch of the division of nutrition, physical activity and obesity.

Non-Hispanic black women had the highest obesity rate, 41.9 percent. Over all, blacks and Hispanics were more likely than whites to be obese, and the more education people had, the less likely they were to be heavy.

Only Colorado and Washington, D.C., had obesity rates under 20 percent. Researchers are not sure why. Dr. William Dietz, director of the nutrition, physical activity and obesity division, said that Colorado had spent money from a state lottery on biking and walking trails and that many people were using them. The state seems to have “a culture of physical activity,” he said.

Dr. Dietz said the relatively low prevalence of obesity in Washington was harder to explain, particularly because the area has a large black population.

He said one explanation may be that many residents ride the subway; studies have shown that compared with people who drive, those who use public transportation tend to be thinner because it involves more walking. In addition, Dr. Dietz said, there is evidence of above-average fruit and vegetable consumption, and higher rates of breast-feeding, both of which are linked to lower rates of obesity.