Norra MacReady

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INFORMATION FROM INDUSTRY
When initial antihypertensive therapy isn’t enough…
What will your patients need from their next-add on?
Explore this treatment optionNovember 4, 2009 (San Diego, California) – High fructose consumption is independently associated with high blood pressure, according to findings presented here at Renal Week 2009: American Society of Nephrology 2009 Annual Meeting.

An analysis of data from more than 4500 participants in the National Health and Nutrition Examination Survey (NHANES) showed that consuming 74 grams or more of fructose per day – equivalent to about 2.5 12-ounce cans of sugary soda – correlated significantly with blood pressure of at least 135/85 mm Hg; the relation grew stronger as blood pressure rose. The survey participants had no history of hypertension.

Fructose consumption, in the form of added sugar, has been rising in Western nations since the 1900s, and parallels the growing prevalence of hypertension, said lead investigator Diana I. Jalal, MD, assistant professor of renal medicine at the University of Colorado Health Sciences Center in Aurora.

To examine the relation between the 2, she and her colleagues used the NHANES data to evaluate median fructose intake from food high in added sugar, including bakery products, dairy desserts, chocolate and other candy, dried fruits, honeys, jams, jellies, syrups, and sugar-sweetened soft drinks. Soft drinks alone account for 33% to 40% of fructose consumption in the United States, Dr. Jalal noted.

Fresh fruits were excluded from the analysis because they contain ascorbate, antioxidants, and potassium, which counteract the effect of fructose, Dr. Jalal said during her presentation. Using responses on self-administered dietary questionnaires, the investigators calculated median fructose intake of the participants to be 74 g/day. They then studied the relation between fructose consumption and blood pressure, adjusting for demographics, physical activity, other dietary factors, cardiovascular risk factors, and findings on laboratory tests. Data from 4528 adults were included in the analysis.

Daily fructose consumption of 74 g or more was independently associated with a 28% increased risk for blood pressure of 135/85 mm Hg or higher, a 36% increased risk for blood pressure of140/90 mm Hg or higher, and an 87% increased risk for blood pressure of 160/100 mm Hg or higher.

The relation was seen only between systolic blood pressure and fructose intake, Dr. Jalal said. There was no correlation between fructose consumption and diastolic blood pressure.

“In subjects with no history of hypertension, there is an independent and significant graded association between high fructose intake and systolic blood pressure levels,” she concluded. The mechanism underlying the relation is unclear.

Among other variables, black ethnicity and waist circumference were significantly associated with higher levels of fructose intake, independent of calorie or carbohydrate consumption. Inverse correlations were seen for sodium and alcohol consumption and fructose. “It seems that people either like their alcohol or they like their sugar, and they like their salt or they like their sugar,” Dr. Jalal told Medscape Nephrology.

This study shows that “we must pay more attention to the nutritional needs of our patients,” said Talal Ikizler, MD, associate professor of medicine at Vanderbilt University, and medical director of the Vanderbilt University Outpatient Dialysis Unit in Nashville, Tennessee.

Nephrologists rarely catch patients at the early stages of renal disease, when risk factor modification might still be possible, explained Dr. Ikizler, who was not involved in this research. However, internists and other primary care physicians do have these opportunities. Whenever possible, patients should be “warned of the consequences of their dietary choices early on.”

Dr. Jalal and Dr. Ikizler have disclosed no relevant financial relationships.

Renal Week 2009: American Society of Nephrology (ASN) 2009 Annual Meeting: Abstract TH-FC037. Presented October 29, 2009.

Essential oils are classified into three main categories and explain their benefits. The oils are classified as notes, top, middle, or base notes. These single notes have a general rule of thumb:

*Top notes: are the fastest acting and quickest to evaporate. Lasting 3-24 hrs.

*Base notes: are slower to evaporate, the most sedative and relaxing oils. Last up to approximately one week.

When cooking with essential oils, it is important to know that because they are extracted as nectar, they are very concentrated. Essential oils therefore, can add zest to any recipe and enrich the flavor of your creation. The FDA considers essential oils as a food additive and regards a majority of these oils as safe for use. Their safe use requires they be used in moderation and with proper care.

Here is a list of Essential Oils Certified as Generally regarded as safe (GRAS) and Food Additives (FA) by the FDA.

Angelica, Basil, Bergamot, Chamomile, Roman, Chamomile, German, Cinnamon Bark, Citrus rind (all), Clary Sage, Clove, Coriander, Dill, Eucalyptus glob., Frankincense, Galbanum, Geranium, Ginger, Grapefruit, Hyssop, Juniper, Jasmine, Laurus nobilis, Lavender, Lemon, Lemongrass, Lime, Melissa (lemonbalm), Marjoram, Myrrh, Myrtle, Nutmeg, Orange, Oregano, Patchouli, Pepper, Peppermint, Petitgrain, Pine, Rosemary, Rose, Savory, Sage, Sandalwood, Spearmint, Spruce, Tarragon, Tangerine, Thyme, Valerian, Vetiver, Ylang Ylang.

The flavor of these herbs and fruits are concentrated in their volatile oils, which are extracted by different methods in order for us to benefit from them. With this many oils at our fingertips, making tasteful, mouthwatering culinary dishes can be fun and inventive. Here are some general guidelines for certain groups of oils:

Fruity oils: such as lime, lemon, orange, tangerine, grapefruit and mandarin can add zest and a full flavor to drinks, desserts and sweet and sour recipes. Because these are generally top note oils, they evaporate quickly so adding them into your recipes toward the end is recommended.

Acrid or Spicy oils: such as black pepper, cardamom, cinnamon, clove, nutmeg, cumin and ginger are warming oils. A little of these oils go a long way. These are great oils for winter recipes or whenever you want to add a little spice to your food. They also are considered aphrodisiac oils.

Cooling, Mint oils: such as mint, peppermint and spearmint are great in recipes that call for a hint of mint such as jams, jellies, sauces or in a cooling tea for reducing heat in the body.

Floral oils: such as geranium, jasmine, lavender and rose are versatile and full-bodied in scent and essence. It takes thousands of petals to produce an ounce of rose oil. Lavender oil is rich in scent and flavor and can be added to meats, desserts or any creative recipes you make. These floral oils can entice and bring out the best in any culinary adventure.

Herbal oils: such as basil, dill, fennel, marjoram, mellisa, oregano, parsley, rosemary, sage, tarragon and thyme are rich and flavorful oils that only need a hint in any recipe to embody an herbaceous taste.

When making recipes with essential oils, a little goes a long way. The rule of thumb is to add the oils toward the end of the simmering, baking or boiling process. The heat will evaporate the oils quickly; so in order to take advantage of the oils scent and flavor, adding them into the recipe at the last minutes prolongs the goodness.

The possibilities for flavoring are endless. The best way to try your creation with essential oils is through trial and error. It is recommended that 2-3 drops of oil in a recipe would have its greatest effect. Below are some general guidelines and suggestions for oils by groups.

For meat dishes consider: such as basil, clove, dill, fennel, marjoram, mellisa, oregano, parsley, rosemary, sage, tarragon and thyme

For fish and seafood consider: black pepper, fennel, lavender, lemon, lime, orange, parsley, rosemary, sage and thyme.

For poultry consider: basil, dill, fennel, lemon, marjoram, mellisa, orange, oregano, parsley, rosemary, sage, tarragon and thyme

For salad dressings consider: basil, clove, lavender, lemon, lime, rosemary, sage and thyme.

For desserts consider: cardamom, cinnamon, clove, grapefruit, lavender, lemon, lime, mandarin, nutmeg, orange, peppermint, spearmint and tangerine.

For refreshments and drinks: cinnamon, grapefruit, lavender, lime, lemon, mandarin, orange, peppermint, spearmint and tangerine.

Seasonal recipes can spark up any celebration, new moon or gathering. Adding essential oils to these recipes allow us to take advantage of the herbs and oils of that particular season and offer a taste of what the holiday will bring! Here are some seasonal recipes that can be created now or anytime!

Spring Chicken

Roast, grill or bake a whole chicken. Add 2 drops each of rosemary lemon and sage oils in a mixing cup. Add 4 tablespoons of olive oil to the essential oils. Brush the cooked chicken with the mixture, cover the chicken and place it back on the heat for 10-15 minutes. Allow the oils to penetrate the chicken for a full-bodied flavor. Serve.

Summer Cooler Treats

To a 2-quart pitcher of water add 2 drops each of two of these oils of cinnamon, grapefruit, lavender, lime, lemon, mandarin, orange, peppermint, spearmint and tangerine. Stir the mixture and add ice and a sprig of mint or rind of orange for color. Serve.

Fall Pot Roast

Add 2 drops each of basil, clove and tarragon oils in a mixing cup. Add 4 tablespoons of olive oil to the essential oils. Brush the mixture on the uncooked meat. Roast the meat in the oven. You may want to consider roasting in a roasting bag to keep in the flavor and juices from the meat. Once the meat is cooked, remove the pot roast and brush the meat again with the mixture. Place it back on the oven and let it roast for 10-15 minutes longer. Serve.

Winter Warmer Meatloaf

Make a mixture of hamburger, ground turkey meat, ground chicken meat or a combination of these, into a bowl with your other ingredients (which may include tomatoes, oats, breadcrumbs, egg whites, spices). Add 2 drops of dill, fennel, mint and sage to the mixture. Form into a loaf. Bake. Serve.

Andrew Pacholyk, MS, L.Ac
http://www.peacefulmind.com
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