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| HEALTH & FITNESS |
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Healthy lifestyle can help reduce cancer risk Health Notes
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Tackling food allergy and asthma Food allergy and asthma frequently co-exist. There is considerable epidemiological evidence to suggest that there is a link between asthma and food allergy. Food allergy is common in childhood, affecting approximately 8 per cent of infants. Food can induce bronchospasm and food allergy has been found as a risk factor for life-threatening asthma. Additionally, asthma also seems to be a risk factor for life-threatening food allergy. The role of diet in the aetiology of asthma and as a precipitant of it has been investigated extensively. Many people perceive diet as being an important precipitant of asthma, but objective testing is important to decide any major allergen as the cause. Diagnosis is based on a suggestive history supported by skin-prick testing, serum specific IgE or food challenge. The coexistence of food allergy should be considered in any child with asthma. Where food allergy is confirmed, steps should be taken to avoid these foods as this may considerably improve Asthma control and decrease medicine requirements. When people have an unpleasant reaction to something they ate, they often think that they have an allergy to that food item. Those who have food allergies must get the harmful food identified. These allergic reactions can cause devastating illness and, in rare instances, can be fatal. The allergens in food are those components that are responsible for inciting an allergic reaction. The symptoms of food allergy can occur within a few minutes or in an hour of eating. Food allergy can initially be experienced as itching in the mouth and difficulty in swallowing and breathing. Then during the digestion of the food in the stomach and intestines, the gastrointestinal symptoms of food allergy like pain, nausea, vomiting, etc occur. The allergens are absorbed and then enter the bloodstream and can affect any system of body Food allergens can cause rashes, itching, urticaria, eczema, life-threatening angioedema, red eye, rapid heart rate, migraine, etc. When they reach the airways, they can cause asthma. As allergens travel through blood vessels, they can cause lightheadedness and even anaphylaxis, which is a sudden drop in blood pressure. Anaphylactic reactions are severe even when they start off with mild symptoms, such as a tingling in the mouth and the throat or discomfort in the abdomen. They can be fatal if not treated quickly. Most allergies to foods begin in the first or second year of life. Breastfeeding for at least the first four months of life appears to help protect high-risk children against milk allergy and eczema in the first two years of life. Exclusive breast-feeding should be a consideration, especially in those infants who are predisposed to food allergy. Some children are so sensitive to a certain food that if the mother eats that food sufficient quantities enter the breast milk to cause a reaction in the child. In this situation, the mothers themselves must avoid eating those foods to which the baby is allergic. An allergic child who itches, sneezes and wheezes a lot can feel miserable and can therefore, sometimes misbehave or appear hyperactive. At the other extreme, children who are on allergy medicines that can cause drowsiness may become sleepy in school or at home. Parents and care-givers must understand these different behaviours and protect the children from the foods that induce their allergies. They should know how to manage an allergic reaction,. Also, schools need to have plans in place to address emergencies, involving such children In children, the pattern of food allergy is somewhat different from adults, and the most common foods that cause allergic reactions are eggs, milk, peanuts and fruits like strawberries and vegetables like tomatoes. Children sometimes outgrow their allergies, but adults usually do not lose theirs. Also, children are more likely to outgrow allergies to cow's milk or soy formula than allergies to peanuts, fish or shrimp. Equally important is to understand the concept of cross reactivity..Cross-reactivity means allergic reactions to foods that are chemically or otherwise related to foods known to cause allergy in an individual. If someone has a life-threatening reaction to a certain food, the doctor will counsel that patient to avoid also the related foods which might induce the same reaction. Cross-reactivity exists between pollens and foods too. Its important to have this knowledge while treating a patient. Allergy tests are not merely remote blood tests. The history usually is the most important tool in diagnosing food allergy. The physician interviews the patient to determine if the facts are consistent with a food allergy. A doctor makes this assessment with the help of a detailed history from the patient. He or she then confirms the diagnosis by the more objective skin tests, blood tests, or food challenges.If the patient's history — dietary diary — suggests that a specific food allergy is likely, double-blind placebo food challenge is the gold standard in allergy diagnosis. A person can also have a positive skin test to a food allergen without experiencing allergic reactions to that food. A doctor diagnoses a food allergy only when the patient has a positive skin test to a specific allergen, and the history suggests an allergic reaction to the same food. In some highly allergic people, however, especially if they have had anaphylactic reactions, skin tests should not be done because they can provoke another dangerous reaction. In allergy diagnosis it is the qualified doctor who is the key person to decide whether to test, what to test, how to test and how to make use of the test for patients treatment.
KEY POINTS
The writer is a paediatrician and allergy specialist based in Chandigarh.
Email-slavasa@gmail.com |
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Healthy lifestyle can help reduce cancer risk The number and proportion of patients with cancer is increasing significantly. Cancer remains a leading cause of death world-wide. As the incidence of cancer in Indian population rises, there is a need to gain a better understanding of the risk factors. We do not have a clear understanding of the risk factors. We do not have a clear understanding as to why some people develop cancer and others do not. A study involving 12 cancer centres in India and Oxford University is being undertaken and may throw some light on this aspect. An individual’s chance of getting cancer depends on various factors, some of them can be controlled, and some cannot. What can be done to reduce the risk of cancer? Lifestyle factors are associated with cancer initiation and development. Lifestyle factors also play an important role in cancer survivors for a disease-free survival. Components of effective behavior offer an important opportunity to contribute to the reduction of the overall burden of cancer. The recent release of World Cancer Research Fund report for cancer prevention is a strong acknowledgement of the benefit of a life style approach to reduce cancer risk. Majority of cancer cases are linked to lifestyle and environmental factors. By taking preventive measures, chances of getting cancer may be reduced by two-third. A healthy lifestyle is not a guarantee against cancer but it reduces the risk of the disease. The most critical modifiable factors for cancer are: get to and stay at a healthy weight throughout life, be physically active on a regular basis, make healthy food choices, cessation of tobacco use, and sensible alcohol consumption. The relationship between diet and cancer has advanced in recent years, but much remains to be understood with respect to diet and dietary components in cancer risk and prevention. Evidence continues to mount that altering dietary habits is an effective and cost-efficient approach for reducing cancer risk. The suggestion that one-third of all cancers may be caused by an inappropriate balance of food components has led to attractive contention that we can significantly decrease cancer incidence through dietary recommendations and a change in dietary habits in populations. Adherence to dietary guidelines may be difficult but make changes step by step. Recommendations for a healthy diet include eating fresh fruits and vegetables, choosing whole grains over processed grains, limiting the intake of red meat (fresh or frozen pork or lamb), avoid processed meat (salami, sausages, bacon, ham), avoid calorie-dense foods (French fries, potatoes, pastries, sweetened cereals) and limit the use of creamy sauces, dressings and dips. Eat less total fat – avoid hydrogenated fats (fast food, potatoes chips), eat the right fat – vegetable oils (olive, pumpkin, sunflower and walnut). Increase fiber intake (wheat bran, whole grain bread, whole wheat, and kidney beans, salads composed of beans, broccoli, and raw vegetables). Cruciferous vegetables (broccoli, cabbage, cauliflower) reduce cancer risk by 40%. An effective cancer protective diet is high in fruits, vegetables, whole grains, herbs, nuts, green tea, and low in red meat. Cruciferous vegetables, fruits, dark leafy greens, tomatoes and pomegranates provide a god foundation. Tobacco use is the single greatest avoidable risk factor. About 70% of lung cancer burden is attributed to smoking alone. Alcohol: A causal association has been suggested between alcohol consumption and several cancers. In women alcohol consumption has been established as a risk factor for breast cancer recurrence particularly in post menopausal women. There is no level of alcohol consumption for which cancer risk is nil. Obesity and over weight are considered to be high risk factors for cancer. A link between obesity and cancer has been reported at several organ sites. Physical activity and exercise: the evidence of decreased cancer risk with physical activity has been found convincing for breast and colon cancer. Adults who increase their physical activity can reduce the risk of developing colon cancer by 30 to 40 % relative to those who are sedentary. We need to change our lifestyle. Maintaining a healthy weight, staying physically active, consuming a healthy diet, cessation of tobacco use and reduction in alcohol use can substantially reduce the life time risk of developing cancer as well as influence overall health and survival after a cancer diagnosis. About half of all cancers can be prevented by promoting behaviour modifications. Understanding of these lifestyles factors is of crucial importance for cancer survivors. The writer is a former Professor and Head, Department of Surgery, PGI, Chandigarh. |
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Prolonged sitting may shorten our lives, say experts
New York: Emerging studies have found that prolonged sitting increases the risk of cardiovascular disease and diabetes, slows metabolism and even shortens our lives. A University of Sydney study has found that adults who sat 11 or more hours a day had a 40 per cent increased risk of dying in the next three years compared with those who sat for fewer than four hours a day, the New York Daily News reported. “That morning walk or trip to the gym is still necessary, but it’s also important to avoid prolonged sitting,” the paper quoted study author Dr Hidde van der Ploeg of the University of Sydney’s School of Public Health as saying in a statement. According to him, their results suggest the time people spend sitting at home, work and in traffic should be reduced by standing or walking more. For adults, van der Ploeg suggests a moderate intensity activity such as walking for at least 30 minutes in the morning. A similar report was earlier published in The British Journal of Sports Medicine, which highlighted a link between prolonged sitting and health. — ANI Pesticides and solvents may
up Parkinson’s risk
Washington: Exposure to pesticides, or bug and weed killers, and solvents is likely to be associated with a higher risk of developing Parkinson’s disease, a large analysis of more than 100 studies from around the world has revealed. The research was also conducted by Gianni Pezzoli, with the Parkinson Institute — ICP, Milan. “Due to this association, there was also a link between farming or country living and developing Parkinson’s in some of the studies,” said study author Emanuele Cereda with the IRCCS University Hospital San Matteo Foundation in Pavia, Italy. — ANI
Money ‘biggest incentive
to lose weight’
Washington: Money is the most effective motivator when it comes to weight loss, according to a study. Mayo Clinic researchers conducted a comparison between study groups in which one group was offered incentives while the other was not, Fox News reported. In the study, 62 per cent participants from the incentivised group
compared to only 26 of the non-incentivised group completed the study. The group with incentives lost an average of 9.08 pounds versus 2.34 pounds in the other group.—
ANI
Statins can cut arthritis
risk by half
London: In a major study, a daily dose of cholesterol-lowering drug statins has been shown to more than halve the chances of getting arthritis. British researchers believe the breakthrough could pave the way for low-cost pills that can ward off osteoarthritis, the Daily Express reported. Mohammed Ahmed Rashid of Cambridge University hailed the findings of the 10-year study, but noted that clinical trials and cost analyses are needed to decide on the feasibility of using statins in osteoarthritis patients. Keele University carried out the research because of growing evidence that arthritis is not just down to wear and tear as the body ages but also inflammation in the joints. — ANI |
