04.28.09
Cholesterol-lowering dietary supplements: views from the Mayo Clinic
The Mayo Clinic has posted on its website an interesting podcast entitled “Cholesterol-lowering supplements: which work and which don’t.” This broadcast interview features the views of Dr. Brent Bauer, director of the Complementary and Integrated Medicine Program at Mayo Clinic.
Here are some of the highlights from the podcast:
–Plant sterols, particularly beta-sitosterol and sitostanol. These plant products act much like cholesterol and can reduce the absorption of cholesterol. Can be found in margarine or spreads. (Also included in some supplements, such as Douglas Labs’ Cardio-Edge.)
–Fish oil (omega-3 fatty acids). Strong effect on lowering triglycerides, one measure associated with cardiovascular risk.
–Flaxseed. 40-50 grams per day can have a substantial impact on cholesterol.
–Pomegranate concentrate. Needs more study, though recent research found that diabetic patients taking pomegranate concentrate were able to lower their cholesterol significantly.
–Policosanol, a waxy residue from sugar cane. Much positive data from Cuban researchers a few years ago, but no one outside Cuba has been able to replicate these studies, so there is now a great deal of skepticism about its effectiveness.
– Garlic. Once regarded as interesting for reducing cholesterol, but subsequent studies have shown its value to be very limited.
–Dr. bauer has some good advice concerning mixing supplements and prescription drugs: “whenever you mix a dietary supplement and a medication, there’s always potential for interactions, what we call drug-herb interactions, so we’re very cautious about doing that. The one exception in this realm would be using one of those plant sterols that we talked about earlier — beta-sitosterol or sitostanol. Those have been studied in conjunction with statin medications, and what those studies show is that you can achieve further reduction, beyond what you’ve got just with the statin medication, by adding one of those plant sterols to your regimen.” We would also add that, among the dietary supplements, niacin has also been studied in conjunction with statins as a means to manage cholesterol. (Niacin is especially noteworthy in that it can help to raise levels of HDL (“good cholesterol”), which, in more recent years, has come to be seen as an important part of reducing cardiovascular risk.)
Listen to the Mayo Clinic podcast at
http://www.mayoclinic.com/health/cholesterol-lowering/CL00038
04.15.09
Long-term L-carnitine supplementation to prevent liver cancer development
This is a research report published on March 21, 2009 in World Journal of Gastroenterology.
The study looked at the role of L-carnitine in the development of hepatocarcinogenesis. The researchers suggest regarding carnitine deficiency is a risk factor and a mechanism in hepatic carcinogenesis, and found that long-term L-carnitine supplementation prevents the development of liver cancer. They conclude that L-carnitine supplementation alone or in combination with other natural chemopreventive compounds could be used to prevent, slow or reverse liver cancer.
We read about this research at
http://www.eurekalert.org/pub_releases/2009-03/wjog-lls032409.php
04.07.09
Vitamin D and bone loss in people with HIV
Here’s still more research on Vitamin D and its particular importance for people with HIV, who experience low levels of the vitamin and also appear more susceptible to bone loss (osteopenia and osteoporosis), possibly leading to increased risk of fractures. (See other entries under Vitamin D on this blog for details.)
The recent piece of research was reported at a British HIV conference, and focused especially on supplementing with Vitamin D to counter tenofovir-related bone hormone deficiency. (The “bone hormone” in question is parathyroid hormone, or PTH, which causes loss of calcium from the bones.) The research team measured Vitamin D and PTH levels in 45 men who were taking HIV drugs. They found sub-optimal vitamin D levels in 71% of the men and higher-than normal levels of PTH in 41%. All the patients with high PTH were taking tenofovir, and no subject whose levels of vitamin D were normal or above had high PTH.
A small study followed some of these participants as they supplemented with Vitamin D. Supplementation increased D levels, and also showed considerable effectiveness in reducing high PTH. Although this research is preliminary, it does certainly suggest that further
study of Vitamin D supplementation to counter bone loss in people with HIV is warranted.
Reference: Childs K et al. Vitamin D and calcium supplements reverse the secondary hyperparathyroidism that commonly occurs in HIV patients on TDF-containing HAART. Fifteenth BHIVA Conference, Liverpool. Poster P89. 2009.
We found information on this study at
http://www.aidsmap.com/en/news/AA992216-3C05-4F6F-93EB-3423DEC33FA9.asp
04.02.09
Organic hemp protein powder from Jarrow
Studies of hemp protein in mice conducted in China showed improvements in energy, less fatigue and some immune system modulation. This included increases in CD4 numbers in the spleen (though of course whether this would have any relevance to people living with HIV is unknown; see Wei Sheng Yan Jiu. 2008 Mar;37(2):175-178). Lactic acid levels were also seen to decrease. A rat study showed a significant decrease in LDL (the so-called bad cholesterol) and an increase in the good cholesterol, HDL, over a 20-day period. Again, whether this is relevant to humans or what dosage daily would be needed to achieve this is unclear.
In any event, this products offers another alternative for a good protein source with a favorable amino acid profile. It has an innocuous flavor and is great in juice! If you are able to assess your energy level or start this around the time you get blood work, get a fasting lipid panel–and let us know what happens (improvement, no change or any problems).
Each 2 scoops contains: Total protein – 15 g
Total fat – 4 g
Sat fat – 0.4 g
trans fat – 0 g
Omega 3 – 0.7 g
Omega 6 – 2 g
Cholesterol – 0 mg
Sodium – 1 mg
Total Carbohydrates – 7 g
Dietary fiber – 6 g
Sugars – 1 g
Calcium – 39 mg
Iron – 6 mg
Vitamin A – 49 IU
Suggested use: Add 2 level scoops to water, fresh juice or other beverages, or your favorite smoothie recipe. May also be used as a topping for salads, cereals, and soups. For a low-carb, high-protein baking alternative, substitute hemp protein for flour (up to 25%) in your favorite recipe.
Contains no wheat, no gluten, no soybean, no dairy, no egg, no fish/shellfish, no peanuts/tree nuts. Suitable for vegetarians/vegans. Certified Organic by QAI.
See the NYBC entry for further details:
