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Health Advantage (health + advantage)
Selected AbstractsTen-Year Echo/Doppler Determination of the Benefits of Aerobic Exercise after the Age of 65 YearsECHOCARDIOGRAPHY, Issue 1 2010Alexander J. Muster M.D. As the human lifespan becomes progressively extended, potential health-related effects of intense aerobic exercise after age 65 need evaluation. This study evaluates the cardiovascular (CV), pulmonary, and metabolic effects of competitive distance running on age-related deterioration in men between 69 (±3) and 77 (±2) years (mean ± SD). Twelve elderly competitive distance runners (ER) underwent oxygen consumption and echo/Doppler treadmill stress testing (Balke protocol) for up to 10 years. Twelve age-matched sedentary controls (SC) with no history of CV disease were similarly tested and the results compared for the initial three series of the study. CV data clearly separated the ER from SC. At entry, resting and maximal heart rate, systolic/diastolic blood pressure, peak oxygen consumption (VO2max), and E/A ratio of mitral inflow were better in the ER (P < 0.05 vs. SC). With aging, ER had a less deterioration of multiple health parameters. Exceptions were VO2max and left ventricular diastolic function (E/A, AFF, IVRT) that decreased (P < 0.05, Year 10 vs. Year 1). Health advantages of high-level aerobic exercise were demonstrated in the ER when compared to SC. Importantly, data collected in ER over 10 years confirm the benefit of intensive exercise for slowing several negative effects of aging. However, the normative drop of exercise capacity in the seventh and eighth decades reduces the potential athleticism plays in prevention of CV events. (Echocardiography 2010;27:5-10) [source] Could "Acculturation" Effects Be Explained by Latent Health Disadvantages Among Mexican Immigrants?INTERNATIONAL MIGRATION REVIEW, Issue 3 2009Brian K. Finch This paper tests portions of a new theory of immigrant health by focusing exclusively on latent biomarkers of future health risks. Using data from the National Health and Nutrition Examination Survey III, 1988,1994 , we uncover the typically observed immigrant health advantage among recent immigrants that diminishes among long-term immigrants. In addition, we observe worse health among U.S.-born Mexican Americans relative to non-Hispanic Whites. Finally, although our theory suggests that recent immigrants may have latent health risks due to disadvantaged childhood experiences, we do not find evidence in support of this theory. [source] False Promises: The Tobacco Industry, "Low Tar" Cigarettes, and Older SmokersJOURNAL OF AMERICAN GERIATRICS SOCIETY, Issue 9 2008Janine K. Cataldo RN To investigate the role of the tobacco industry in marketing to and sustaining tobacco addiction among older smokers and aging baby boomers, We performed archival searches of electronic archives of internal tobacco company documents using a snowball sampling approach. Analysis was done using iterative and comparative review of documents, classification by themes, and a hermeneutic interpretive approach to develop a case study. Based on extensive marketing research, tobacco companies aggressively targeted older smokers and sought to prevent them from quitting. Innovative marketing approaches were used. "Low tar" cigarettes were developed in response to the health concerns of older smokers, despite industry knowledge that such products had no health advantage and did not help smokers quit. Tobacco industry activities influence the context of cessation for older smokers in several ways. Through marketing "low tar" or "light" cigarettes to older smokers "at risk" of quitting, the industry contributes to the illusion that such cigarettes are safer, although "light" cigarettes may make it harder for addicted smokers to quit. Through targeted mailings of coupons and incentives, the industry discourages older smokers from quitting. Through rhetoric aimed at convincing addicted smokers that they alone are responsible for their smoking, the industry contributes to self-blame, a documented barrier to cessation. Educating practitioners, older smokers, and families about the tobacco industry's influence may decrease the tendency to "blame the victim," thereby enhancing the likelihood of older adults receiving tobacco addiction treatment. Comprehensive tobacco control measures must include a focus on older smokers. [source] MICROBIOLOGICAL AND PHYSICOCHEMICAL CHARACTERIZATION OF NATURAL FERMENTED CAMEL MEAT SAUSAGEJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 2 2008JAZILA EL MALTI ABSTRACT In this study, fermentations of camel meat were followed by analyzing the microbiological and physicochemical aspects of this product. The sausages were characterized by an important microbial activity of lactic acid bacteria that resulted in a product with a final pH of about 5.06. No Listeria monocytogenes, Salmonella spp. and sulfite-reducing clostridia were ever isolated from the raw materials or the fermented sausages during the maturation, underlining the safety of this product. The final water activity of the product was 0.91. Identification showed that the majority of lactobacilli isolated from de Man,Rogosa,Sharpe agar strains were assigned to the species of Lactobacillus plantarum. PRACTICAL APPLICATIONS The production of fermented foods is based on the use of starter cultures, for instance lactic acid bacteria that initiate rapid acidification of the raw material. They contribute to the microbial safety or offer one or more organoleptic, technological, nutritional, or health advantages. Also, their production of acetic acid, ethanol, aroma compounds, bacteriocins, exopolysaccharides, and several enzymes is of importance. In this way they enhance shelf life and microbial safety, improve texture, and contribute to the pleasant sensory profile of the end product. [source] PROTECTIVE CULTURES USED FOR THE BIOPRESERVATION OF HORSE MEAT FERMENTED SAUSAGE: MICROBIAL AND PHYSICOCHEMICAL CHARACTERIZATIONJOURNAL OF FOOD SAFETY, Issue 3 2008JAZILA EL MALTI ABSTRACT In this paper, 150 isolates, originating from horse meat, were subjected to step-by-step screening and characterization to search for potential protective cultures to be used in the meat industry. Isolates were first tested on their homofermentative and salt tolerance. Second, the antibacterial capacities toward Listeria monocytogenes were determined in an agar spot test. In total, 50% of the tested isolates were inhibitory toward Listeria monocytogenes. However, only 12 isolates produced a bacteriocin. Finally, three isolates with the strong bacteriocin activity were evaluated on their competitive nature by comparing their growth rate, acidifying character and lactic acid production at 15C under anaerobic conditions in a liquid broth. All three isolates combined a fast growth rate with a deep and rapid acidification caused by the production of high levels of lactic acid. Lactobacillus sakei was used as starter culture for producing sausage horse meat. In this study, fermentations were followed analyzing the microbiological and physicochemical aspects of this product. The sausages were characterized by an important microbial activity of lactic acid bacteria that resulted in a product with a final pH of about 4.56. No Listeria monocytogenes, Salmonella spp. or sulfite reducing clostridia were ever isolated from the raw materials or the fermented sausages during the maturation, underlining the microbial safety of this product. The final water activity of the product was 0.85. Starter cultures showed that Lactobacillus sakei was really efficient in reducing the amine production since this strain caused a quick pH drop during sausage fermentation. PRACTICAL APPLICATIONS A starter culture can be defined as a microbial preparation of large numbers of cells of at least one microorganism to be added to a raw material to produce a fermented food by accelerating and steering its fermentation process. The group of lactic acid bacteria (LAB) occupies a central role in these processes, and has a long and safe history of application and consumption in the production of fermented foods and beverages. They cause rapid acidification of the raw material through the production of organic acids, mainly lactic acid. Also, their production of acetic acid, ethanol, aroma compounds, bacteriocins, exopolysaccharides and several enzymes is of importance. The main reason for suitability of LAB is their natural origin, and they can contribute to food safety and/or offer one or more organoleptic, technological, nutritional or health advantages. [source] | |||||||||||||