Carvings October 1, 2024

In the News

The flu season begins today

          Today marks the official start of the influenza season and this post is a reminder that it should be a top priority for everyone, especially those of us who are old enough to be on Medicare.

From a prior post: The influenza vaccines that have been developed over the last half-century are far from perfect, but to quote an old saw: “The perfect is the enemy of the good.” Some vaccines have low efficiency, perhaps about 25 percent, but some are much better and it will take a few months before we know how effective the latest version is. As I have noted numerous times over the past several decades, the flu vaccine might not keep you from getting that disease but the evidence has been consistent that it will keep you out of the hospital, and from dying. Remember that influenza weakens the immune system, which is why nearly all influenza-related deaths are not due to the virus itself but to secondary bacterial invaders, many of which are now resistant to almost all antibiotics. The problem of antibiotic-resistant bacteria continues to worsen and many of these are circulating in hospitals.

           Another benefit: a nine-year study involving more than four million adults showed that the influenza vaccine reduced the incidence of all forms of stroke by about 25 percent. Previous research indicated that there is a similar reduction in heart attacks in vaccinees. Conversely, there is a significantly greater risk of heart attack and stroke following natural influenza virus infection.

            As of this week there is almost no influenza activity in the U.S., but you should plan on getting the vaccine no later than the end of October. It remains effective for about six months, which will take you through the end of the flu season in the Spring.

Lifestyle

Vitamin C deficiency versus inadequacy

            If your car runs out of gas (deficiency) it stops. If you fill the tank with poor quality gas it will sputter and barely make it up a steep grade (inadequacy). A publication in the journal Nutrients revealed that the same concept applies to vitamin C.

            Scurvy is a debilitating and often fatal disease caused by an absolute deficiency of vitamin C and was the scourge of seafarers until a British naval physician convinced the admiralty to provision its ships with fruit, especially citrus (hence “limeys”, a term describing British sailors). The Nutrients article notes that persons with inadequate levels of vitamin C are 2.3 times more likely to suffer from coronary artery disease than those with normal levels.

            During the recent pandemic it was noted that severe, sometimes fatal infections were associated with “vitamin C deficiency”. (Note: even researchers misuse the term “deficiency” when they really mean “inadequacy”, as embarrassingly noted in the article.)

            Vitamin C is a critical nutrient that helps to control inflammation, which is a driver not only of heart disease, but also of cancer, stroke and osteoporosis, among other maladies. Further, it is necessary for the proper maintenance of connective tissue, the element that literally holds our cells and tissues together. When it fails the result is bleeding in the gums and other tissues, tooth loss, neurologic disorders, weakness and death – the hallmarks of scurvy.

            It’s well-known that organized medicine, with a few exceptions, claims that vitamin supplementation is foolish. Yet a report from the University of Colorado points to the occurrence of frank scurvy among children, most of whom have poor eating habits. Those researchers also observe that the nutrient value of today’s mega-farmed plant foods is considerably lower in vitamins, minerals and protein than those grown 75 years ago.

The lesson: vitamin deficiencies are not common but vitamin inadequacies are. Even the American Medical Association, in a pair of landmark publications in 2002, (Journal of the American Medical Association June 19, 2002, Vol. 287, No. 23, P. 3127) urged that everyone should take a multivitamin/multimineral every day, a position completely opposite that of earlier recommendations and sadly still espoused by some physicians today.

Carvings June 1, 2024

In the news

More confusing research

          The last thirty years or so have seen a surge in publications touting the benefits of omega-3 fats in preventing heart disease and stroke. There have been a few studies that claim no benefit, but almost none have stated that these nutrients can be detrimental to heart health. A recent study from the UK reported that persons with poor heart health did receive benefits from omega-3s but previously healthy persons had a small (6 percent) risk of developing atrial fibrillation, a heart attack, heart failure or stroke.

          Even though this was a large study involving more than 400,000 people, it was observational and did not show direct causation. The authors noted that a limitation of the study was the lack of information regarding the dose and type of fish oil consumed. Takers of fish oil were significantly more likely to be elderly, which could be a factor in more of them developing atrial fibrillation.

          Although healthy persons taking fish oil supplements were more likely to develop heart disease, they were less likely to die than non-takers. The authors’ discussion did not take into consideration other benefits of omega-3 fats, including the lowering of inflammation, reduction in blood pressure, improvement in immune function and a lower risk of sudden cardiac arrest. A circuitous benefit of omega-3 fats is their role in preventing osteoporosis. A fall in an elderly person that results in a fracture leads indirectly to death, especially when that fracture involves the hip or the skull, for very different reasons.

          In an associated commentary, a nutritionist stated that she still recommends an intake of 500 milligrams of omega-3 fats per day, from fish, fish oil or a combination of the two.

And so we come to sardines!

          Sardines are one of the most beneficial foods on the planet, but I can already hear you say “Ugh! Not for me!” From my lecture experience I am well aware that Americans are about evenly split between sardine lovers and sardine haters. An Internet search will come up with nearly 100 recipes for sardine dishes, although I will admit that “sardine pie” did not excite me.

          Because sardines are so low on the food chain there is virtually no risk of mercury contamination that is a challenge in large fish such as tuna. A single four-ounce serving provides more than the recommended amount of omega-3s mentioned above, a fourth of your calcium requirements and as much iron as a hamburger. Canned sardines are convenient, can be stored almost forever and are a whole lot cheaper than beef or larger fish.