In a study of 9698 children ages 2 to 16 years, children who were
at risk of being overweight (Body Mass Index between 85th and 95th
percentile) and children who were overweight were twice as likely
to be iron deficient as normal weight children. One out of seven
U.S. children is overweight (increasing their risk of iron deficiency
according to this and other studies). Iron deficiency can cause
anemia, decrease both physical and mental stamina, and may cause
learning and behavioral problems. The study is published in the
July 2004 issue of the journal Pediatrics.
Commentary by Jerry Hickey, R.Ph.
Obesity is tied into iron deficiency, the most common nutritional
deficiency. Is it possible that iron deficiency contributes to
obesity? Children who are iron deficient are often too tired to
exercise or compete in sports. This may be a vicious cycle. If
your child is frequently tired or is obese and tired have the
pediatrician check iron status. We have a very nice iron supplement
- Iron + Co-Factors, it also includes some folic acid, vitamin B12
and Taurine, nutrients needed for the creation of red blood cells
and hemoglobin. Other advantages of this iron formula is the
inclusion of a very well absorbed iron that has less tendency to
cause either constipation or upset stomach. Many iron supplements
are constipating and are also irritating to the digestive
tract.
Red Yeast Rice and Lipoprotein(a)
Red Yeast Rice High levels of lipoprotein(a) or high sensitivity
C-reactive protein (hsCRP) in the blood are independent risk
factors for coronary heart disease (CHD). 60 CHD patients were
divided into two groups. One group received a Red Yeast Rice
preparation for 6 weeks, the other group received a placebo. The
CHD patients on the Red Yeast Rice preparation had a significant
decrease in hsCRP, and a drop in lipoprotein(a) after 6 weeks of
supplementation. The study was published in the August 2003 issue
of the journal Clinical Chemistry.
Red Yeast Rice aids elevated cholesterol levels moderately
compared to statin drugs according to researchers at the School
of Human Nutrition, Faculty of Agricultural and Environmental
Science, McGill University, Montreal. The study is published in
the April 2004 issue of the journal Life Sciences.
Commentary by Jerry Hickey, R.Ph.
Red Yeast Rice is a pigmented rice that has been fermented by the
red yeast, Monascus purpureus. It has been used in Japan and China
for many centuries as a food ingredient, and as an ingredient in
Sake Rice Wine. It has been used medicinally in China since at
least 1,000 AD. Red Yeast Rice naturally contains 8 ingredients
known as monacolins that have been studied for their benefit to
cholesterol, LDL-cholesterol, triglycerides, and other cardiac
risk factors, and their supportive effects on HDL levels. It is
difficult to lower lipoprotein(a) levels and elevated lipoprotein(a)
seems to cause rapid damage to blood vessel walls. Red Yeast
Rice may be a dependable alternative for some individuals who
need help for lipoprotein(a) and hsCRP. Individuals with kidney
or liver damage should not use Red Yeast Rice.
Calcium May Reduce the Risk of Colon Cancer According to an Analysis of Ten Studies
A review of ten studies involving 534,536 individuals in five
countries strongly connects calcium to a lower risk of developing
colorectal cancer. This included calcium from milk, diet and all
other sources. When the calcium was from supplements along with
food sources the protection was even greater than simply obtaining
calcium from the diet. The study appears in the July 7th issue of
the Journal of the National Cancer Institute.
Commentary by Jerry Hickey, R.Ph.
In a previous study in the December 3rd 2003 issue of the Journal
of the National Cancer Institute it was found that calcium
supplementation along with adequate levels of vitamin D worked
together to decrease the risk of colorectal adenoma recurrence
and calcium alone was not preventative (for a recurrence).
