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Vascular disease risk factors may predict mortality
Last Updated: 2006-07-06 14:33:33 -0400 (Reuters Health)
NEW YORK (Reuters Health) - Whether elderly men have a high or low risk of dying in the next four years can be estimated by using just two cardiovascular risk factors -- plaque in the arteries of the neck and levels of interleukin-6 (IL-6), an immune system protein that promotes inflammation, the results of a study published in the American Journal of Medicine indicate.
"Ways to predict the risk of cardiovascular events or all-cause mortality have largely been derived from populations in which old and very old subjects were underrepresented," write Dr. Michiel L. Bots, of University Medical Center Utrecht, the Netherlands, and colleagues.
The team therefore conducted a study to examine the usefulness of markers of inflammation and the presence of arterial plaque (atherosclerosis) in predicting all-cause and cardiovascular mortality in 403 men who were an average of 78 years old at study entry.
The investigators evaluated the subjects for conventional cardiovascular risk factors, as well as IL-6 and other proteins that promote inflammation. Using ultrasound technology, they assessed plaque in the carotid arteries, which are located in the neck and supply the brain with oxygen.
A total of 75 men (19 percent) died during 48 months of follow-up and the cause of death was cardiovascular disease in 31 subjects. The average time to death from the start of the study was 30 months.
The combination of high levels of IL-6 and number of carotid plaques identified whether the men had a low or a high risk of mortality.
On the other hand, conventional risk factors, including age, cholesterol level, blood pressure and diabetes, were poor predictors of mortality in this age group.
Glycemic index predicts blood sugar level after meal
Last Updated: 2006-07-06 14:52:33 -0400 (Reuters Health)
NEW YORK (Reuters Health) - Assessing a meal using the glycemic index, which lists the quality of carbohydrates contained in many common foods, appears to be a good way to predict the effect a meal will have on blood sugar levels, important information for diabetes, according to the results of a study published in the American Journal of Clinical Nutrition.
Dr. Thomas M. S. Wolever, of the University of Toronto and colleagues examined whether overall carbohydrate content and glycemic index of individual foods, as given in published tables, determined the effects of a realistic mixed meal on the blood sugar in normal subjects.
The team measured the responses to six test meals in 16 subjects in Sydney and eight meals in 10 subjects in Toronto, and then pooled the results. The meals varied in amount of calories, protein, fat, available carbohydrates and glycemic index score.
The blood sugar and insulin responses to the Sydney test meals varied over a 3-fold range. For the Toronto test meals, the blood sugar responses varied over a 2.4-fold range.
The team found no correlation between the blood sugar levels and fat or protein content of the test meal, but there was a significant correlation with carbohydrate content and glycemic index alone, which accounted for 88 percent of the variation in the blood sugar response.
"The good news is that the glycemic index works," Wolever said in a press release. "For sensible people it makes a lot of sense" It uses a "simple proportional measure -- like mixing paint."
SOURCE: American Journal of Clinical Nutrition, June 2006.