Sustained coronary-risk-factor reduction after gastric bypass for morbid obesity

Article Abstract:

Obesity is a risk factor for coronary heart disease, independent of other factors, particularly at an early age. Elevated blood levels of cholesterol and other fats (including lipoproteins and apolipoproteins) are also risk factors. Research has been published about the decreases in cardiovascular risk factors which followed gastric bypass (bypass of part of the digestive tract, to reduce absorption of calories) in morbidly (extremely) obese people. These same patients have been reassessed five to seven years post-surgery to determine the long-term effects, and a smaller group who are one year post-surgery have been evaluated, particularly for levels of specific blood lipoproteins. Five to seven years after surgery, 33 of the original 43 patients were examined, and their average weight loss since surgery was 48 percent of their excess weight, while at one year post-surgery, it had been 61 percent. Six of these patients had been diabetic before surgery, but had normal glucose levels at one year. Similar results were found for the one-year post-surgery group. Hypertension among all patients was reduced at one year post-surgery, but blood pressure had increased by seven years post-surgery. The total cholesterol levels were the same before and after surgery, but the proportion that was high-density lipoprotein cholesterol (HDL-C) was increased in all groups following surgery, considered a beneficial effect. Blood levels of triglycerides (fat) were reduced in both groups at one year following surgery, but remained low at five to seven years only in men; this is also thought to reduce heart disease risk. The one-year group of patients had no difference in apolipoprotein A-I or B levels after surgery. Preoperatively, nondrinkers but not nonsmokers had a higher proportion of HDL-C compared with drinkers and smokers, respectively. The proportion of HDL-C increased in each of these groups at both one and seven years, with no differences between drinkers/nondrinkers and smokers/nonsmokers. The results suggest that in spite of some weight gain, long-lasting reductions in cardiovascular risk factors are achieved following gastric bypass surgery. (Consumer Summary produced by Reliance Medical Information, Inc.)

Surgery, Obesity, Gastrointestinal system

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Meat consumption and its associations with other diet and health factors in young adults: the CARDIA study

Article Abstract:

Several studies have reported that vegetarians have a lower rate of heart disease and certain types of cancer than the general population. It has been recommended, therefore, that Americans eat less fat and more grains, vegetables, and fruits. However, the exact relationship between eating red meat and the risk of developing heart disease is not known. To investigate this issue, information regarding the daily dietary habits of 5,115 adults between the ages of 18 and 30 was obtained from a study called the Coronary Artery Risk Development in Young Adults (CARDIA) study. Only 2 percent of the subjects reported that they ate red meat or poultry less than once a week or not at all. These subjects consumed diets that were lower in fat and protein, and higher in carbohydrates, starch, fiber and vitamins than those who ate red meat on a regular basis. They were less likely to drink alcohol, had higher rates of physical activity, and had smaller body sizes than those who ate red meat and poultry more than once a week. Also, those who ate red meat and poultry more than once a week had higher blood levels of total cholesterol, low-density-lipoprotein (LDL) cholesterol and triglycerides (fatty acids) than those who ate red meat and poultry less frequently than once a week. (Consumer Summary produced by Reliance Medical Information, Inc.)

Meat, Vegetarians

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Eating patterns and risk of colon cancer

Article Abstract:

A Western-style diet may increase the risk of colon cancer. According to a survey on food habits, 1,993 people diagnosed with colon cancer and 2,410 controls fell into five life-style categories. These eating patterns included Western, prudent, high fat/sugar dairy, substituters, and drinkers. The people who avoided red meat and preferred vegetables were at a lower risk of colon cancer. The Western diet increased the risk of colon cancer, especially among younger people.

Research, Colorectal cancer, Nutritionally induced diseases, Nutrition disorders

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