Filed under Over the Counter

Update on High Fructose Corn Syrup

High-fructose corn syrup, a disaccharide (sugar) derivative from the mountains of corn produced in the mid-west has been used extensively in thousands of food products as a cheap and effective sweetener.

It has been the topic of much debate and ridicule, taking the blame for everything from cavities to obesity.  I touched on HFCS a few months ago, and came to the conclusion that it’s not appreciably different from other sugars typically used:

The assertion that high fructose corn syrup is single-handedly responsible for the negative health impacts we are seeing appears to be ill-founded.  It is very clear, however, that with increasing intake of calories in the form of added sweeteners like HFCS, particularly in beverages, there is an increase in weight gain.

Now, I’m all for eating my words, and a recent study, covered by Marion Nestle (no relation to the food conglomerate) over at Food Politics notes that what’s on the package might not be what is inside the package.

A recent analysis tested the sugar content of a number of soft drinks to assess the levels of various individual components.  Bottles of twenty-three soft drinks (like Coke, Pepsi, Sprite etc.) and four syrups were included in the analysis.

Quick summary of results from the publication Fact Sheet:

- There is 18 percent more fructose in the HFCS used by soda companies than estimated.

- Several major brands appear to be produced with HFCS that is 65 percent fructose.

- The mean fructose content in the HFCS used was 59 percent.

What this means is that these beverages contain way more fructose than: 1) they advertise; and 2) they are allowed.  More fructose = more “lipogenic” or “fat producing” sugars being consumed that one may realize.

However, the study had a number of major flaws, outlined in Marion Nestle’s post, and deserves caution. It will be interesting to see how this gets whipped up and whether other labs will reproduce the results.

Regardless of whether a Coke has 55% fructose (what is typically in HFCS) or 59% fructose, it’s not a health beverage!

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Lowering cholesterol, beating bureaucracy

Plant sterols have navigated the bureaucracy!

Health Canada, the top dawg for Canadian health regulations, has just approved a new health claim to be used on foods:

“Plant sterols help reduce cholesterol. High cholesterol is a risk factor for heart disease.”

This canola oil will likely bear a "plant sterol" health claim in the near future.

Phytosterols, or “plant sterols”, are the most recent  food “additive” to be given approval to bear a health claim.  Phytosterols are a family of phytochemicals that are similar to our cholesterol in shape and function. The kicker is that these plant chemicals, naturally found in plants and vegetable oils, are poorly absorbed in our digestive tract.

When it comes to health, this means that we absorb less cholesterol from bile and dietary sources, thereby lowering total- and LDL-cholesterol (“bad cholesterol”).  The phytosterols effectively compete with cholesterol to reduce absorption.

Health Canada estimates that 50 percent of the Canadian population is moderately to severely hypercholesterolemic and could benefit from novel foods that lower cholesterol.  Now, food manufacturers have the go-ahead to bring products with added phytosterols (up to 3 grams), already for sale in the USA, to Canadian consumers with a new health claim.

This whole “new health claim” thing may not seem like a big deal, but it is.  Health Canada is notoriously conservative when it comes to allowing health claims to be put on food products, particularly with respect to disease risk reduction.  It takes years (in this case three) for them to review a health claim.

It’ll be coming soon.  In the next six months, you will start to see this health claim on margarine, oils, mayo and salad dressings.

For more information, Agriculture and Agri-Food Canada has an interesting fact-sheet on phytosterols here.

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Vitamin D takes a fall… or does it?

Vitamin D has just taken a bit of a tumble, according to a new article in JAMA published last week. Sanders et al. found that giving elderly patients (over 70 years old) an oral mega-dose of 500,000 IUs of Vitamin D actually increased the risk of falls and fractures by 15 and 26 percent, respectively, compared to placebo.

I was really surprised by these findings, and I’m going to try to put them into context and explain why these results should be treated with caution.

I’m a big fan of Vitamin D, and there is a huge amount of research currently being done on this nutrient and its role in numerous conditions including bone health, cancer (breast, colorectal and others) and multiple sclerosis.

As far as bone goes, you need Vitamin D in order to absorb calcium and phosphate (key chemicals for bone structure) from your diet. Rickets, or softening and bending of the long bones of the body, is a result of Vitamin D deficiency.

So you can see why Vitamin D might be a critical supplement for elderly people to consider taking. Osteoporosis and osteomalacia run rampant, significantly increasing the risk of falls and fractures. You’d think that by supplementing Vitamin D, it would preserve bone structure and reduce falls and fractures.

Well… in contrast to what Sanders et al. just observed, there is a strong case for Vitamin D being beneficial:

“The association between low–vitamin D concentrations and falls has been shown in epidemiologic studies and randomized clinical trials and is supported by meta-analyses.”

A number of systematic reviews of the scientific literature are unanimous in their support of Vitamin D supplementation as a protective factor in falls and fractures. Bischoff-Ferrari et al. recently reported in a meta-analysis published in the British Medical Journal:

“Supplemental vitamin D in a dose of 700-1000 IU a day reduced the risk of falling among older individuals by 19%.”

So how did Sanders et al. end up with these contradicting results?

Well, there are a few things to consider. Primarily, the dosage regimen may not have been appropriate. 500,000 IU is a huge dose to receive orally. It averages out to about 1,350 IU per day. But that’s not how your body works. You will absorb a large amount of Vitamin D, which then signals to your body to start to degrade it.

One thought about what might have led to these intriguing results is that the body, in response to this huge spike in Vitamin D, works to degrade it quickly through tissue enzymes (one of which is CYP24).  This could possibly lead to a local (tissue level) low Vitamin D status, and could thus lead to falls and fractures.  It’s complex pharmacokinetics.

Another thought, as noted by Dawson-Hughes and Harris in an accompanying Comment, is that the beneficial effects of good Vitamin D status led these elderly folks to be up and about, and therefore have more opportunities for falls and fractures:

“[S]ome evidence suggests that vitamin D may improve physical performance, reduce chronic pain, and improve mood in older adults. Such benefits may have led to increased mobility and opportunity for falls among the women who received the [Vitamin D3] supplement.”

I don’t think there’s much weight to this argument though, because there was not a significant difference in active behaviour between the two treatment groups.

What is the take home message about these findings?

Well, it points to the fact that annual mega-dosing of Vitamin D may not be beneficial, and may in fact be harmful.  (No kidding! – exasperated sigh – Paracelsus, one of the fathers of modern day toxicology is widely quoted as saying “the dose makes the poison.”)

One thing is clear from epidemiological studies, animal studies, clinical trials and meta-analyses: regular intake of moderate amounts of Vitamin D (700-1000 IU/day), whether daily or weekly, does have beneficial effects on fall and fracture rates in the elderly.  Dawson-Hughes and Harris again:

“The findings raise the possibility that infrequent high doses of vitamin D are counterproductive. They also raise some question about the ultimate value of the common clinical practice of treating vitamin D–deficient patients with loading doses of vitamin D.”

These are challenges clinicians are facing.  Adherence to daily doses of any supplement or medication in the elderly is low.  But we need to carefully consider the very real adverse effects that come along with mega-dosing of anything.

References after the jump.

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Newsflash: Mice grimace!

A recent study at McGill University in Montreal has shown that mice “grimace” when they are in pain.  As published in Nature, a recent news release noted:

“Humans are not the only ones to grimace when they are in pain, scientists have found. Mice show their discomfort in the same way.

“Decoding animals’ facial expressions may allow researchers and veterinarians to monitor spontaneous pain over long timescales. This may also aid the discovery of painkillers, because this type of pain is similar to that experienced by humans.”

Left to right: as the pain a mouse is in increases, its expression changes. (click for Nature article)

So let me get this straight.  The Montreal scientists have developed a “Mouse Grimace Scale” or “MGS” to detect the level of “subjective pain” in lab mice.

Although I am an advocate for scientific discovery, I honestly do not think that this information will be able to be reliably used in multiple laboratories around the world when testing or developing pain killers.

Facial expression is used as a measure of pain in infants, but this data might be even less useful in extrapolating results to humans than regular mouse data. Are there any pain specialists out there who can convince me otherwise?

Maybe I’m just cynical on a Monday.

References after the jump.

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Prometheus’ remedy

Promethius and the Eagle

As the story goes, the wily Titan, Promethius, stole fire from Zeus and gave it to mortals. His punishment?  Being tied to a rock and having half his liver eaten by an eagle, only to have it grow back and the cycle repeat itself each day.

Promethius would certainly have been at risk of Hepatitis C, a chronic liver disease caused by the hep C virus.

2,800 years on from the days of the Titans, Hepatitis C virus (HCV) is a major global health concern. Approximately a quarter of a million people in Canada, and millions of Americans are affected by HCV, which can lead to liver fibrosis and failure.  Transmission is through contact with infected blood, and Health Canada estimates that 70-80% of new infections are caused by shared needles for injected drugs.

There is no cure, but the current treatment for patients with HCV is ribavirin plus interferon, which is only effective in ~55% of patients.

Research that has just been published in PNAS might indicate a new remedy.

Polyak et al. tested the anti-viral effects of silymarin, a milk-thistle seed extract (Yeah, I’d never heard of it either), on human hepatocyte HCV cell culture.  But the results showed significant anti-viral effects, and looked at some of the specific compounds in the silymarin family of flavonolignins.

“The data indicate that certain silymarin-derived pure flavonolignans can inhibit HCV infection.”

These results built on previous in vivo research that used silymarin in patients who were unresponsive to conventional therapy. Ferenci et al. noted:

“Intravenous administration of [silymarin] causes dose-dependent reduction of viral load in patients with chronic hepatitis C.”

Pretty exciting! It will be interesting to see the efficacy of compounds like silymarin on other viral diseases.  HIV comes to mind, but T-cells are way different than hepatocytes.  We’ll see!

Now that’s Nutrition in Practice!

References after the jump.

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