Resting energy expenditure is increased in stable, malnourished HIV-infected patients

Article Abstract:

Patients with AIDS frequently lose a good deal of weight, which can lead to cachexia, a state of malnutrition and wasting associated with chronic diseases such as cancer and tuberculosis. As with other diseases, the malnutrition may aggravate immune system dysfunction. The cause of weight loss in AIDS is not clear, but is not entirely attributable to fever or infection. Decreased intake, diminished absorption of nutrients, and increased energy use are among the mechanisms which can cause progressive weight loss. Alterations in energy expenditure associated with weight loss with infection by HIV (human immunodeficiency virus, the cause of AIDS) were evaluated in 50 patients (2 female) with AIDS or ARC (AIDS-related complex), and compared with the status of 14 healthy subjects (7 female). Patients had lost an average of 31 pounds, but the proportions of fat lean body mass were similar to those of healthy subjects. Resting energy expenditure (REE) was 12 percent higher in patients than healthy subjects. REE in HIV patients correlated best to lean body mass. In addition, the ratio of REE to lean body mass correlated significantly to weight loss in HIV patients, and this ratio was higher than in control subjects. The results suggest that a hypermetabolic state develops in HIV-infected patients, resulting in an increased REE, and that patients' diets should be evaluated in the light of this information. (Consumer Summary produced by Reliance Medical Information, Inc.)

HIV infection, HIV infections, Food and nutrition, AIDS patients, HIV patients, Energy metabolism

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Lowering of HDL2-cholesterol and lipoprotein A-I particle levels by increasing the ratio of polyunsaturated to saturated fatty acids

Article Abstract:

A diet that is often recommended to prevent the development of cardiovascular disease is one that has a high ratio of polyunsaturated to saturated fatty acids (referred to as the P:S ratio) and low cholesterol and total fat content. Although such a diet decreases blood cholesterol levels, its ability to prevent cardiovascular disease has not been clearly demonstrated. High-density-lipoprotein (HDL) subfractions, particularly HDL2 and lipoprotein A-I (LpA-I), were shown to be most protective against heart disease. The effect of a high P:S ratio on HDL2 and LpA-I was assessed in healthy young men with no known history of cardiovascular disease. The men consumed two diets with different P:S ratios for three weeks each at home. One diet contained butter and had a P:S ratio of 0.2 (diet B). The second diet contained sunflower margarine and had a P:S ratio of 1.1 (diet M). Both diets had similar total calorie, fat, and cholesterol contents. Diet M was associated with lower cholesterol, apolipoprotein B, and low-density-lipoprotein (LDL) cholesterol as compared with diet B, but also caused decreases in the protective subfractions of HDL, HDL2, and LpA-I. These results show that a diet with a high P:S ratio is associated with adverse effects on the protective HDL subfractions that could negate its favorable effects on LDL cholesterol levels. (Consumer Summary produced by Reliance Medical Information, Inc.)

Research, Cardiovascular diseases, Prevention, Coronary heart disease, Diet, Fatty acids, Diet therapy, Diet in disease, Unsaturated fatty acids

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Obesity and iron status in menstruating women

Article Abstract:

Up to one fifth of menstruating women are iron deficient, which is explained by the amount of iron in their diets being less than their total iron excretion. Iron deficiency can cause many dysfunctions, and iron supplementation in medications and food to prevent this is routine. However, iron overload can be just as detrimental as iron deficiency, and it is therefore important to determine what groups of people are most in need of iron supplementation. The levels of iron stores in 40 women, 20 of whom were obese, were evaluated. Iron intake was highly correlated to calorie intake in all subjects, and obese women consumed significantly more iron than did nonobese women. Iron status was determined by seven markers, and three of these, related to red blood cell content of iron and iron storage, were significantly higher in the obese group. Over half the nonobese women were iron-deficient, compared to one quarter of obese women, and one obese woman had iron overload. The results suggest that obese women are at less of a risk of developing iron deficiency, although the iron status of an obese woman should be reviewed before beginning a low-calorie diet. (Consumer Summary produced by Reliance Medical Information, Inc.)

Obesity, Iron in the body, Iron (Nutrient), Menstruation, Iron, Iron (Metal)

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