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Health Bits and Pieces
By Michael Janson, M.D.
December 07, 2005
Common environmental toxins are more pervasive and dangerous than is suggested by health authorities. Of particular concern, according to researchers, are lead, radon, tobacco smoke, and byproducts of chemicals used to disinfect municipal water supplies, including trihalomethanes (THM). They suggest that allowable levels of THM (80 parts per billion in the USA) are far too high. As little as 1 ppb can increase the risk of bladder cancer. (Wigle DT, Lanphear BP, Human Health Risks from Low-Level Environmental Exposures... PLoS Med. 2005 Oct 18; 2(12):e350 [Epub ahead of print].) An estimate of the danger of chlorination byproducts shows an excess lifetime risk of bladder cancer of 7 cases per 1000 men (high risk is usually considered an excess of 1 case per 100,000 to 1,000,000).
It is noteworthy that most regulatory agencies consider that there is no safe level of exposure to carcinogens, but regulators do not usually have the same level of concern for toxins that are not specific carcinogens. For lead, for example, even blood levels under 10 mcg (generally considered safe, even though this is 100 times higher than levels in pre-Industrial-Age children), are associated with problems, such as lowered IQ and reduced cognitive test scores, and these deficits are directly proportional to the lead level.
Using a solid carbon block filter can virtually eliminate the lead and THM from drinking water. Ventilation of homes can reduce the radon risk.
Antioxidant supplements can reduce the damage from strokes. In a controlled study, 48 stroke patients received either 800 IU of Vitamin E and 500 mg of Vitamin C starting within 12 hours of the stroke, or no treatment. They were measured at baseline for antioxidant capacity, malondialdehyde level (MDA, a measure of oxidative damage), and CRP (a marker of inflammation). At days 7 and 14, the supplemented group had a reduction in both damage indicators. (Ullegaddi R, et al., Antioxidant supplementation enhances antioxidant capacity and mitigates oxidative damage following acute ischaemic stroke. Eur J Clin Nutr. 2005 Aug 10; [Epub ahead of print].) At 90 days after the stroke, the treatment group still had lower inflammation as indicated by the CRP level.
Consuming more beans, nuts, and cereal grains provides protection against cancer. These foods contain a substance called inositol pentakisphosphate (similar to phytate, or inositol hexaphosphate–IP6, already shown to help with cancer), which blocks PI3K, an enzyme that promotes tumor growth through angiogenesis—the formation of new blood vessels required to feed the tumor. (Maffucci T, et al., Inhibition of the phosphatidylinositol 3-kinase/Akt pathway by inositol pentakisphosphate results in antiangiogenic and antitumor effects. Cancer Res. 2005 Sep 15; 65(18):8339-49). These foods have many other benefits (including the value of their fiber and flavonoid content, isoflavones, antioxidants, and anti-clotting factors) and they are included in many tasty recipes in a variety of ethnic foods from many countries.
Obese people have higher rates of heart disease and strokes, and they have higher levels of C-reactive protein (CRP, the inflammatory marker). New research shows that fat cells actually produce CRP, which might be part of the explanation for the increased risk. Fat cells also produce substances that increase insulin resistance, a risk factor for the development of diabetes and heart disease. (Calabro P, et al., Release of C-reactive protein in response to inflammatory cytokines by human adipocytes: Linking obesity to vascular inflammation. J Am Coll Cardiol. 2005 Sep 20;46(6):1112-3.)
Obesity is also related to an increased risk of Alzheimer’s disease and other dementias. Researchers followed 1449 subjects, aged 65 to 79 years, for an average of 21 years, and they found that obesity at midlife increased the risk by 2.4 times. In addition, risk was increased by high systolic blood pressure and high cholesterol, each factor doubling the risk, and with all of the risk factors together, the risk was about 6 times as great as in people with none of the risk factors. (Kivipelto M, et al., Obesity and vascular risk factors at midlife and the risk of dementia and Alzheimer disease. Arch Neurol. 2005 Oct; 62(10):1556-60.)
A vegetarian diet for 14 weeks in 32 of 64 postmenopausal women led to a significant weight loss of 13 pounds compared to an 8.3-pound loss in the 32 subjects on the control diet. The vegetarian diet led to a higher metabolic rate and better insulin sensitivity, indicating better ability to maintain a normal blood sugar. Insulin sensitivity is associated with decreased risk of heart disease. (Barnard ND, The effects of a low-fat, plant-based dietary intervention on body weight, metabolism, and insulin sensitivity. Am J Med. 2005 Sep; 118(9):991-7.) Contrary to some common misperceptions, whole grains decrease insulin resistance and reduce cardiovascular risk factors such as fibrinogen.
Michael Janson, MD, is Past President of the American College for Advancement in Medicine. He is the author of four books, including Dr. Janson’s New Vitamin Revolution and the User’s Guide to Heart Healthy Supplements. He has a free monthly newsletter, Dr. Janson’s Healthy Living, available at his website, www.drjanson.com. He practices in New England and Florida.
