CHICAGO

Wellness Update - - News -

--- Peo­ple who are at higher risk to de­velop knee os­teoarthri­tis (OA) from be­ing over­weight or hav­ing in­jured their knee in the past may have nor­mal x-rays, but wors­en­ing le­sions or dam­age ap­pear­ing on their MRIs predicts a sig­nif­i­cantly higher risk of soon de­vel­op­ing knee os­teoarthri­tis or painful symp­toms, re­ports a new North­west­ern Medicine study. De­pend­ing on the type of le­sion, their risk of de­vel­op­ing knee OA within three years as di­ag­nosed by x-ray is three to 20 times greater. “Th­ese wors­en­ing le­sions are an early warn­ing sign and an op­por­tu­nity to in­ter­vene be­fore a per­son de­vel­ops the de­bil­i­tat­ing dis­ease,” said lead in­ves­ti­ga­tor Dr. Leena Sharma. “If we em­ploy ag­gres­sive preven­tion strate­gies in per­sons with th­ese le­sions be­fore they de­velop knee os­teoarthri­tis, we may be able to de­lay dis­ease de­vel­op­ment or al­ter its course.” Sharma is a pro­fes­sor of medicine at North­west­ern Univer­sity Fein­berg School of Medicine and a North­west­ern Medicine rheuma­tol­o­gist. to in­creased can­cer risk. How­ever, it has not al­ways been clear why eat­ing more meat el­e­vates can­cer risk, ex­plained Stephanie Melko­nian, Ph.D., post­doc­toral fel­low, Epi­demi­ol­ogy and lead au­thor of the study. A pos­si­ble mech­a­nism could be in­ges­tion of meat-cook­ing mu­ta­gens, harm­ful com­pounds cre­ated when the meat is cooked in cer­tain way. Cook­ing meat at high tem­per­a­tures or over an open flame, such as when bar­be­cu­ing or pan­fry­ing, is known to re­sult in the for­ma­tion of car­cino­gens, in­clud­ing 2-amino-1-methyl-6-phenyl-im­i­dazo(4,5-b) pyri­dine (PhIP) and amino-3,8-dimethylim­i­dazo(4,5-f ) quinox­a­line (MeIQx). The kid­ney is a bio­chem­i­cally ac­tive or­gan re­spon­si­ble for fil­ter­ing many harm­ful tox­ins from the body, and there­fore it make sense to in­ves­ti­gate the ef­fects of di­etary in­take, in­clud­ing car­cino­gens, on kid­ney can­cer risk, said Melko­nian.

“ said Xifeng Wu, M.D., Ph.D, pro­fes­sor, Epi­demi­ol­ogy and se­nior au­thor of the study. Specif­i­cally, the re­sults show that kid­ney can­cer pa­tients con­sumed more red and white meat com­pared to healthy in­di­vid­u­als. Ad­di­tion­ally, the re­searchers iden­ti­fied a 54 per­cent in­creased risk as­so­ci­ated with PhIP in­take and a nearly twofold in­crease as­so­ci­ated with MeIQx in­take. This is the first study to iden­tify an as­so­ci­a­tion be­tween kid­ney can­cer risk and di­etary MeIQx. The re­sults sug­gest that cook­ing method is an im­por­tant fac­tor con­tribut­ing to the el­e­vated RCC risk as­so­ci­ated with con­sum­ing more meat, as both red and white meat re­sulted in in­creased risk, ex­plained Wu.

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