Increased Consumption of Whole Grains Could Significantly Reduce the Economic Impact of Type 2 Diabetes

Increased consumption of whole grain foods could significantly reduce the incidence of type 2 diabetes and the costs associated with its treatment in Finland, according to a recent study by the University of Eastern Finland and the Finnish Institute for Health and Welfare. The findings were published in Nutrients.

“Our study shows that already one serving of full grains as part of the daily diet reduces the incidence of type 2 diabetes at the population level and, consequently, the direct diabetes-related costs, when compared to people who do not eat whole grain foods on a daily basis. Over the next ten years, society’s potential to achieve cost savings would be from 300 million (-3.3%) to almost one billion (-12.2%) euros in current value, depending on the presumed proportion of whole grain foods in the daily diet. On the level of individuals, this means more healthier years,” says Professor Janne Martikainen from the University of Eastern Finland.

Type 2 diabetes is one of the fastest-growing chronic diseases both in Finland and globally. Healthy nutrition that supports weight management is key to preventing type 2 diabetes. The association of daily consumption of whole grain foods with a lower risk of diabetes has been demonstrated in numerous studies.

“According to nutrition recommendations, at least 3–6 servings of whole grain foods should be eaten daily, depending on an individual’s energy requirement. One third of Finns do not eat even one dose of whole grains on a daily basis, and two thirds have a too low fibre intake,” Research Manager Jaana Lindström from the Finnish Institute for Health and Welfare says.

The now published study utilised findings from, e.g., national follow-up studies, such as the FinHealth Study, to assess the health and economic effects of increased consumption of whole grain foods on the prevention of type 2 diabetes.

“By combining population-level data on the incidence of type 2 diabetes and the costs of its treatment, as well as published evidence on the effects of how consumption of whole grain foods reduces the incidence of type 2 diabetes, we were able to assess the potential health and economic benefits from both social and individual viewpoints,” Martikainen says.

Source: University of Eastern Finland

New Ghost Burger of Burger King Thailand

The burger is available for a limited time and will sell for 119 Baht ($3.56 US dollars), or with two patties for 179 Baht ($5.36 US dollars).

Antidepressants Plus Common Painkillers May Raise Bleeding Risk

Steven Reinberg wrote . . . . . . . . .

Antidepressants called selective serotonin reuptake inhibitors (SSRIs) are a mainstay of depression treatment, but a new study warns that taking common painkillers alongside SSRIs may raise the chances for intestinal bleeding.

In a review of 10 published studies involving 6,000 patients, researchers found that those taking SSRIs (such as Celexa, Paxil, Prozac and Zoloft) and pain medications called nonsteroidal anti-inflammatory drugs (NSAIDs) like Advil and Aleve had an increased risk for gastrointestinal bleeding.

“When adding SSRIs to patients already on NSAIDs, the odds of developing an upper gastrointestinal bleed increased by 75%,” said lead researcher Dr. Syed Alam, chief resident in internal medicine at Creighton University School of Medicine, in Omaha, Neb.

The increased risk of upper gastrointestinal bleeding is likely due to the interaction of the two types of drugs, he said. NSAIDs inhibit the production of prostaglandin, which protects the gastrointestinal tract, and SSRIs inhibit the production of platelets, which are needed for clotting. This combination, therefore, increases the risk for bleeding, Alam explained.

“The risk of upper gastrointestinal bleed by adding an SSRI to an NSAID needs to be discussed between the patient and physician,” he said. “When possible, it is best to reduce or discontinue NSAIDs prior to starting an SSRI in order to minimize upper gastrointestinal bleed risk.”

Dr. Elena Ivanina, director of neurogastroenterology and motility at Lenox Hill Hospital in New York City, said that in addition to the effect on platelets, SSRIs increase stomach acidity, which can result in peptic ulcers, increasing the risk of gastrointestinal bleeding.

“Doctors and patients should both be aware of the medications that increase the risk of gastrointestinal bleeding,” she said. “Patients should always discuss their medications with their doctor. For example, because the risk of gastrointestinal bleeding is significantly elevated when SSRIs are used together with NSAIDs like Motrin, doctors should exercise caution and consider alternative treatments to this combination.”

Ivanina said that the signs of gastrointestinal bleeding can be obvious or hidden.

Gastrointestinal bleeding can cause vomiting of blood or blood in the stool or black stool, she said. “Some bleeding, however, may be microscopic and not seen; therefore, symptoms of anemia such as fatigue, shortness of breath on exertion or lightheadedness may signal blood loss as well,” Ivanina said.

Another expert believes that because patients are increasingly receiving other antidepressants that also relieve pain, the risk for internal bleeding tied to these medications needs to be studied.

Dr. Jeffrey Fudin, founder of Pharmacist Consulting Services, said that it is well-known that SSRIs increase bleeding risk.

“Patients should also be aware that aspirin and anticoagulants elevate the risk of gastrointestinal bleed with or without NSAIDs,” he said. This is because serotonin found in platelets, responsible for clotting, is inhibited by SSRIs, which impair platelet function.

Because many doctors are shying away from prescribing opioids, many patients are now being given serotonin-norepinephrine reuptake inhibitors (SNRIs), such as duloxetine (Cymbalta) or milnacipran (Savella), both of which are U.S. Food and Drug Administration-approved as antidepressants and also for pain, he said.

“Although fewer studies have examined the bleeding risks of SNRIs, it is logical to expect SNRIs will affect bleeding risk, albeit to a lesser extent than SSRIs,” Fudin said.

The findings were presented Sunday at the American College of Gastroenterology annual meeting, which is being held in Las Vegas and online. Findings presented at medical meetings are considered preliminary until published in a peer-reviewed journal.

Source: HealthDay

Rice Porridge with Pork and Peanuts

Ingredients

2 cups short-grain rice
3/4 cup skinned raw peanuts
2 chicken stock cubes
water to cover rice by 4-inch
8 oz lean pork, sliced and shredded
2 teaspoons cornstarch
liberal sprinkling of white pepper
2 teaspoons light soy sauce
1/2 teaspoon sesame oil
few very thin slices pig’s liver (optional)

Garnishes

1/2 cup oil
6-8 cloves garlic, thinly sliced
8 shallots or 1 medium red or brown onion, thinly sliced
1-2 fresh red chilies, sliced
pickled radish
fresh coriander leaves
light soy sauce
eggs (optional)

Method

  1. Wash rice thoroughly, then put into a deep saucepan with peanuts, stock cubes and water. Bring to the boil, cover and simmer gently for about 45 minutes until a mushy porridge results. Add more water during cooking if necessary to ensure a fairly liquid consistency.
  2. While rice is cooking, sprinkle pork with cornstarch, pepper, soy sauce and sesame oil and leave aside while preparing the garnishes.
  3. Heat oil and gently fry garlic until golden. Remove from oil and drain. Fry shallots in same oil until golden brown then set aside. Put all garnish ingredients in separate small dishes.
  4. Using oil in which garlic and shallots were fried, stir-fry pork over high heat until it changes colour. Reduce heat and fry for about 2 minutes, then add to the cooked rice porridge. Simmer pork in porridge for 10 minutes, then add pig’s liver (if using) and cook for 2 to 3 minutes. Taste and add salt if necessary.
  5. Serve porridge in bowls, sprinkled with a liberal amount of ground white pepper. Each person adds garnishes to taste, breaking a whole egg into the porridge and stirring around to cook it as desired.

Source: Singapore Food


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