Thursday, March 22, 2012
Aspirin- Who Knew?
I started to write this for my other blog...Keith's Space.(Another shameless plug)but I decided that this was best suited for this blog...This is not food related for a change, but health related..
Since Aspirin is ingested , as is most food....(just shameless) I felt this blog best suited this.
Did you know that taking aspirin once a day may help prevent cancer?,yes...Aspirin!! Who Knew right? Not only that but perhaps even in some cases treat it, a growing body of research suggests.
A new study finds that people who took a low-dose aspirin daily for at least three years were 25 percent less likely to develop cancer than people who didn't take it.Yes..It's flooring the hell out of me too!
Aspirin also reduced the risk of death from cancer by nearly 40 percent after five years, the researchers said.
The reduced risk of death may be due in part to a decrease in cancer's ability to spread to other organs. In a second study, researchers found a daily dose of aspirin led to a 36 percent reduction in the risk of being diagnosed with cancer that spread to other organs.
This suggests aspirin is likely "to be an effective additional treatment after the diagnosis of cancer," Dr. Peter Rothwell, one of the study's researchers and a neurologist at the University of Oxford in England, told MyHealthNewsDaily.
Taking a daily aspirin has been found to have a variety of health benefits, said Dr. Stephanie Bernik, chief of surgical oncology at Lenox Hill Hospital in N.Y., including a reduced risk of heart attack and stroke. Again, I ask..Who the hell knew?
Of course ,more research will be needed before aspirin can be recommended to absolutely reduce the risk of cancer. This is because the new study analyzed data from previous studies that were not designed to test the effect of aspirin on cancer prevention. "A study has to be specifically designed to prove a point," said Bernik, who was not involved in either new study.
"People should speak with their doctors before deciding to take a daily aspirin". Bernik said.
Previous studies have found that aspirin reduces the risk of death from cancer over the long term. However, the effect of aspirin on cancer in the short term, as well as its effect on developing cancer in the first place, was less than clear.
Dr.Rothwell and colleagues analyzed data from 51 studies involving more than 77,000 people, in which about half of participants were randomly assigned to take a daily dose of aspirin.
There were fewer deaths among the people assigned to take a daily aspirin, compared with people who did not take aspirin (562 deaths versus 664 deaths).
In an analysis of six of the studies in which people took low doses of aspirin, there were three fewer cases of cancer yearly per 1,000 people in the aspirin group, compared with the group that did not take aspirin, but this effect did not show up until participants had taken aspirin for three years.
Aspirin has side effects, including an increased risk of gastrointestinal bleeding. However, the researchers found that after about three years, the increased risk of major bleeding went away, as did aspirin's heart benefits. What was left was the reduced risk of cancer.
"For most individuals, the risk-benefit calculus of aspirin seems to favor aspirin’s long-term anti-cancer benefit," Drs. Andrew Chan and Nancy Cook, both of Brigham and Women’s Hospital in Boston, wrote in an editorial accompanying the study.
Because the findings are new, it will take time for researchers to decide whether guidelines should be changed to include a recommendation of aspirin for cancer prevention, said Eric Jacobs, strategic director of pharmacoepidemiology at the American Cancer Society. Such guidelines would have to take into account who is most likely to benefit from the recommendation, Jacobs said.
The study and editorial will be published tomorrow (March 21) in the journal the Lancet. The study had no funding and no input from drug companies, but the lead researcher has has been paid by several pharmaceutical companies for his work with them.
Regardless...I'm headed to my nearest CVS right now to buy me a bottle of Aspirin..
(Was that another shameless plug? I could go to Rite Aid.)
Food Safety Tips
Protect yourself against food-borne illnesses.
Protect yourself against food-borne illnesses.
1. Use a "refrigerator thermometer" to keep your food stored at a safe temperature (below 40 degrees fahrenheit).
Cold temperatures slow the growth of bacteria. Ensuring that your refrigerator temperature stays at 40 degrees Fahrenheit or colder is one of the most effective ways to reduce your risk of food-borne illness. You can buy a refrigerator/freezer thermometer at appliance stories, home centers (i.e. Home Depot), and kitchen stores including online ones, such as Cooking.com.
2. Defrost food in the refrigerator, the microwave, or in cold water... never on the counter!
Perishable foods should never be thawed on the counter for longer than two hours because, while the center of the food may remain frozen, the outer surface may enter the Danger Zone, the range of temperatures between 40 and 140 degrees fahrenheit, in which bacteria multiply rapidly. If you’re short on time, use the microwave or you can thaw meat and poultry in airtight packaging in cold water. Change the water every half-hour so it stays cold and use the thawed food immediately.
3. Always use separate cutting boards for raw meat/poultry/fish and cooked foods/fresh produce.
Bacteria from uncooked meat, poultry, and fish can contaminate cooked foods and fresh produce. An important way to reduce this risk is to use separate cutting boards for raw meat/poultry/ fish, and cooked foods/fresh produce.
4. Always cook meat to proper temperatures, using a calibrated instant-read thermometer to make sure.
One effective way to prevent illness is to use a food thermometer to check the internal temperature of meat, poultry, and egg dishes. The USDA Recommended Safe Minimum Internal Temperatures are as follows:
* Beef, veal, and lamb (steaks and roasts), fish - 145 degrees fahrenheit
* Pork and ground beef - 160 degrees fahrenheit
* Poultry - 165 degrees fahrenheit.
Cook meats like roasts and steaks to lower temperatures, closer to medium-rare, so that they retain their moisture. It is recommended that those who are at high risk for developing food-borne illness (i.e. pregnant women and their unborn babies, newborns, young children, older adults, people with weakened immune systems, or certain chronic illnesses) should follow the USDA guidelines.
5. Avoid unpasteurized/raw milk and cheeses made from unpasteurized milk that are aged less than 60 days.
Raw milk is milk from cows, sheep, or goats that has not been pasteurized (heated to a very high temperature for a specific length of time) to kill harmful bacteria that may be present. These bacteria, which include salmonella, E. coli and listeria, can cause serious illness and sometimes even death. The bacteria in raw milk can be especially dangerous to pregnant women, children, the elderly, and people with weakened immune systems or chronic illnesses. Raw milk cheeses aged 60 days or longer are okay, since the salt and acidity of the cheese-making process make for a hostile environment to pathogens.
6. Never eat "runny" eggs or foods, such as cookie dough, that contain raw eggs.
Even eggs that have clean, intact shells may be contaminated with salmonella, so it’s important to cook eggs thoroughly until both the yolk and the white are firm. Casseroles and other dishes containing eggs should be cooked to 160 degrees fahrenheit and you can use an instant-read food thermometer to check. Eggs should always be cooked fully and those who are at high risk for developing foodborne illness (pregnant women and their unborn babies, newborns, young children, older adults, and people with weakened immune systems or certain chronic illnesses should follow the USDA guidelines. If you can’t resist runny eggs or sampling cookie batter, use pasteurized eggs. They’re found near other eggs in large supermarkets.
7. Always wash your hands in warm soapy water for at least 20 seconds before handling food and after touching raw meat, poultry, or eggs.
You can pick up a lot of bacteria out in the world, so it’s important to always wash your hands before you eat or prepare food. You should also wash your hands after touching any uncooked meat, poultry, fish, or eggs, as the bacteria from these foods can contaminate cooked foods and fresh produce. Use soap and warm water and wash thoroughly for at least 20 seconds.
8. Always heat leftover foods to 165 degrees fahrenheit.
The USDA recommends heating all cooked leftovers to 165 degrees fahrenheit in order to kill all potentially dangerous bacteria.
9. Never eat meat, poultry, eggs, or sliced fresh fruits and vegetables that have been left out for more than two hours or more than one hour in temperatures hotter than 90 degrees Fahrenheit.
If you leave perishable foods out of the refrigerator or freezer for more than two hours they may enter the Danger Zone—the unsafe temperatures between 40 and 140 degrees Fahrenheit, in which bacteria multiply rapidly.
10. Whenever there’s a food recall, check products stored at home to make sure they are safe.
You should discard any food that’s been recalled because it’s associated with the outbreak of a food-borne illness. But, according to a survey conducted by Rutgers University during the fall of 2008, only about 60% of Americans search their homes for foods that have been recalled because of contamination. For more information on food recalls, visit the website Recalls.gov