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Mediterranean Diet (mediterranean + diet)

Distribution by Scientific Domains

Medical Sciences	52%
Chemistry	8%
Business, Economics, Finance and Accounting	8%

Selected Abstracts

Adherence to the Mediterranean diet and fresh fruit intake are associated with improved asthma control

ALLERGY, Issue 7 2008
R. Barros
Background:, The traditional Mediterranean diet is claimed to possess antioxidant and immune-regulatory properties in several chronic diseases. Typical Mediterranean foods have recently been associated with improvement of symptoms of asthma and rhinitis in children. However the effect of adherence to Mediterranean diet on adult asthma outcomes is unknown. We aimed to investigate the association between adherence to Mediterranean diet and asthma control. Methods:, Cross sectional study of 174 asthmatics, mean (SD) age of 40 (15) years. The patients were defined as controlled, in contrast to noncontrolled, if they showed FEV1 , 80% of predicted, exhaled nitric oxide (NO) ,35 ppb, and Asthma Control Questionnaire score <1. Dietary intake was obtained by a food frequency questionnaire, and Mediterranean diet was assessed by alternate Mediterranean Diet (aMED) Score. Logistic regression models adjusting for confounders were performed to estimate the association between Mediterranean diet and asthma control. Results:, Controlled asthmatics (23%) had significantly higher aMED Score, intake of fresh fruit, and lower intake of ethanol compared to noncontrolled (77%). High adherence to Mediterranean diet reduced 78% the risk of noncontrolled asthma after adjusting for gender, age, education, inhaled corticosteroids and energy intake (OR = 0.22; 95% CI = 0.05,0.85; P -trend = 0.028). The higher intake of fresh fruit decreased the probability of having noncontrolled asthma (OR = 0.29; 95% CI = 0.10,0.83; P -trend = 0.015), while the higher intake of ethanol had the opposite effect (OR = 3.16; 95% CI = 1.10,9.11; P -trend = 0.035). Conclusion:, High adherence to traditional Mediterranean diet increased the likelihood of asthma to be under control in adults. The study introduces a novel link between diet and asthma control, as measured by symptoms, lung function and exhaled NO. [source]

Diet, Lifestyle, and Hypertension and Mediterranean Diet and Risk of Dementia

PREVENTIVE CARDIOLOGY, Issue 2 2010
Philip R. Liebson MD
No abstract is available for this article. [source]

Who is Looking for Nutritional Food Labels?: Wer sucht nach Nährwertangaben auf Lebensmitteln?: Mais qui donc s'occupe du contenu nutritionnel sur les étiquettes?

EUROCHOICES, Issue 1 2005
Andreas C. Drichoutis
Summary Who is Looking for Nutritional Food Labels? Obesity amongst the population in Europe is increasing at an alarming rate. Consequently, nutritional and lifestyle factors are implicated in the huge increase in several chronic diseases in Europe. The Southern Europeans tend to be amongst the worst, mth Greece being first in adult obesity mainly due to the replacement of the Mediterranean diet with ready-made and fast foods. People want to see change towards an environment that makes it easier to make healthy choices. The EU, in order to assist consumers make healthy food choices, tried to make nutritional information available to consumers through a food labelling law framework, which currently works on a voluntary basis with the perspective to change towards a mandatory system. We conducted a study in Greece in order to assess consumer use of nutritional food labels and determine which consumers use certain types of nutrient content information. We found that almost a third of consumers often use food labels and these are the more educated, who are more nutritionally knowledgeable. Many others do not, and to increase their chances of reading the labels one should improve their knowledge of nutrition havlng in mind that they are not big users of the media but get their information from informd sources. Mais qui donc s'occupe du contenu nutritionnel sur les etiquettes? La prevalence de I'obesitk augmente a un t a u toujours plus preoccupant en Europe. Les facteurs nutritionnels et les styles de vie sont par consequent impliquks dans l'Cnorme accroissement constati: de diverses pathologies chroniques. La situation est specialement mauvaise en Europe du sud, ou la Grece detient le record du taux d'obesite dans la population adulte, en particulier du fait du remplacement du fameux ,regime mediterraneen' par les plats prepares et la restauration rapide. Les gens souhaitent un environnement susceptible de leur faciliter le choix d'une alimentation saine. C'est pour cela que l'Union europkenne a tente de mettre des informations nutritionnelles a la disposition des consommateurs, en instituant un cadre legal pour l'etiquetage alimentaire Il fonctionne actuellement sur la base du volontariat, mais il a pour vocation d'evoluer vers un systeme obligatoire. Il est rendu compte ici d'une enquOte effectuee en Grkce pour determiner quels types de consommateurs utilisent quels genres dindications de contenu nutritionnel portees sur les etiquettes alimentaires, et dans quelle mesure. Environ un tiers des consommateurs utilisent souvent les contenus nutritionnels. Ce sont les plus eduques et les mieux informks. La plupart des autres negligent les etiquettes. Pour accroitre les chances que ces dernieres soient lues, il faudrait donc arneliorer les connaissances nutritionnelles, en gardant a l'esprit que les personnes concernkes utilisent peu les mkdias et tirent leurs informations de sources informelles. Wer sucht nach Nährwertangaben auf Die Fettleibigkeit in der europaischen Bevolkerung nimmt alarmierend schnell zu. Folglich spiegeln sich Ernahrung und Lebensstil in dem hohen Anstieg zahlreicher chronischer Erkrankungen in Europa wider. Fur die Sudeuropaer ergeben sich einige der schlechtesten Werte, wobei in Griechenland die Erwachsenenfettleibigkeit am ausgepriigtesten ist. Dies liegt hauptsachlich daran, dass die mediterrane Erniihrung von Fertiggerichten und Fast-Food abgelost wurde. Die Bevolkerung wiinscht sich eine Veriinderung hin zu einer Umgebung, die sie darin unterstutzt, der Gesundheit zutr;dgliche Entscheidungen zu treffen. Die EU wollte den Verbrauchern gesundheitlich relevante Informationen durch eine Kennzeichnung der Inhaltsstoffe der Lebensmittel verschaffen. Dieses System sieht gegenwartig lediglich eine freiwillige Kennzeichnung vor, ist aber als obligatorisch geplant. Wir fiihrten in Griechenland eine Studie durch, um zu beurteilen, inwiefern Nahrwertangaben auf Lebensmitteln den Verbrauchern nutzen, und um festzustellen, welche Verbraucher auf bestimmte Nahrwertangaben achten. Wir fanden heraus, dass beinahe ein Drittel aller Verbraucher auf die Lebensmittelkennzeich nung achten. Diese Verbraucher verfiigen uber eine hohere Bildung und kennen sich in Erniihrungsfragen relativ gut aus. Ein großer Anted der Verbraucher verfiigt uber keinerlei gesundheitliche Grundkenntnisse; um diesen Verbrauchern das Lesen der Etiketten zu ermoglichen, sollte man ihre Kenntnisse in Sachen Ernahrung verbessern und sich dabei vor Augen fiihren, dass diese Verbraucher die Medien nicht allzu intensiv nutzen, sondern ihre Informationen aus informellen Quellen beziehen. [source]

International conference on the healthy effect of virgin olive oil

EUROPEAN JOURNAL OF CLINICAL INVESTIGATION, Issue 7 2005

Summary 1Ageing represents a great concern in developed countries because the number of people involved and the pathologies related with it, like atherosclerosis, morbus Parkinson, Alzheime's disease, vascular dementia, cognitive decline, diabetes and cancer. 2Epidemiological studies suggest that a Mediterranean diet (which is rich in virgin olive oil) decreases the risk of cardiovascular disease. 3The Mediterranean diet, rich in virgin olive oil, improves the major risk factors for cardiovascular disease, such as the lipoprotein profile, blood pressure, glucose metabolism and antithrombotic profile. Endothelial function, inflammation and oxidative stress are also positively modulated. Some of these effects are attributed to minor components of virgin olive oil. Therefore, the definition of the Mediterranean diet should include virgin olive oil. 4Different observational studies conducted in humans have shown that the intake of monounsaturated fat may be protective against age-related cognitive decline and Alzheimer's disease. 5Microconstituents from virgin olive oil are bioavailable in humans and have shown antioxidant properties and capacity to improve endothelial function. Furthermore they are also able to modify the haemostasis, showing antithrombotic properties. 6In countries where the populations fulfilled a typical Mediterranean diet, such as Spain, Greece and Italy, where virgin olive oil is the principal source of fat, cancer incidence rates are lower than in northern European countries. 7The protective effect of virgin olive oil can be most important in the first decades of life, which suggests that the dietetic benefit of virgin olive oil intake should be initiated before puberty, and maintained through life. 8The more recent studies consistently support that the Mediterranean diet, based in virgin olive oil, is compatible with a healthier ageing and increased longevity. However, despite the significant advances of the recent years, the final proof about the specific mechanisms and contributing role of the different components of virgin olive oil to its beneficial effects requires further investigations. [source]

The prevention of dementia

INTERNATIONAL JOURNAL OF GERIATRIC PSYCHIATRY, Issue 5 2009
Ruth Peters
Abstract Objective Dementia is prevalent in older adults and the population is ageing. Many factors have been associated with dementia and anything that may aid the prevention of dementia is of importance. Method The literature in this area was evaluated and information relating to the various factors that may impact upon the prevention of dementia is presented below. Results Factors that have been associated with a possible increased risk of developing dementia include high blood pressure, (at least in midlife), high body mass index, smoking and possibly diabetes although the evidence is mixed. There is currently no clear evidence with regard to cholesterol and metabolic syndrome although both may be implicated. Having education and maintaining a Mediterranean diet, including vegetable, fruit and fish intake, have been linked to a lower incidence of dementia as has low to moderate alcohol intake. Although care must be taken with the latter given the different characteristics of the studies reporting on alcohol and dementia. Conclusion It may be that risk and protective factors vary with age, however, in the absence of prophylactic treatment it seems likely that the maintenance of a healthy lifestyle may represent the best option with regard to the prevention of dementia. Copyright © 2008 John Wiley & Sons, Ltd. [source]

Factors influencing olive oil brand choice in Spain: an empirical analysis using scanner data

AGRIBUSINESS : AN INTERNATIONAL JOURNAL, Issue 1 2009
Juan C. Gázquez-Abad
Olive oil consumption is growing all around the world as a consequence of the extension of the Mediterranean diet. Because of limited production, pricing, promotions, and consumer-related variables are essential to explain olive oil consumer behavior. As a consequence of this increasing consumption, it is fundamental to analyze the main factors influencing consumers' olive oil choices for both brands and retailers to be able to compete more efficiently and satisfy consumer needs more closely. But, few such studies are concerned with olive oil (although a great many works in the literature analyze the influence of these factors in other product categories). In a sociocultural context like the Spanish market, in which brand awareness is strong and the use of the product is very high, these factors are even more important. Thus, the main objective of this article is to determine and assess how different marketing variables, such as price, price discounts, use of store flyers and loyalty, explain olive oil brand choice. [Econlit citations: M310, Q130]. © 2009 wiley Periodicals, Inc. [source]

ANTIOXBDANT PROPERTIES OF OREGANO (ORIGANUM VULGARE) LEAF EXTRACTS

JOURNAL OF FOOD BIOCHEMISTRY, Issue 6 2000
GIOVANNA CERVATO
ABSTRACT We tested the antioxidant properties of both aqueous and methanolic extracts of oregano (origanum vulgare) They proved to be effective in the inhibition of all phases of the peroxidative process: first neutralizing free radicals (superoxide anion, hydroxyl radical and 1,1-diphenyl-2-picrylhydrazyl radical), then blocking peroxidation catalysis by iron (through iron-chelating and iron-oxidizing properties), and finally through interruption of lipid-radical chain reactions (chain-breaking activity). Their anti-glycosylation activity was also effective. The glycosylation oflipoproteins is directly related to their peroxidation. The amount of extract used in our experiments was obtained from 0.1,1 mg of dried leaves, amounts far less than those normally used in the Mediterranean diet. [source]

Antioxidant and other biological activities of phenols from olives and olive oil

MEDICINAL RESEARCH REVIEWS, Issue 1 2002
Francesco Visioli
Abstract Olive oil is the principal source of fats in the Mediterranean diet, which has been associated with a lower incidence of coronary heart disease and certain cancers. Phenolic compounds, e.g., hydroxytyrosol and oleuropein, in extra-virgin olive oil are responsible for its peculiar pungent taste and for its high stability. Recent findings demonstrate that olive oil phenolics are powerful antioxidants, both in vitro and in vivo, and possess other potent biological activities that could partially account for the observed healthful effects of the Mediterranean diet. © 2001 John Wiley & Sons, Inc. Med Res Rev, 22, No. 1, 65,75, 2002 [source]

Adherence to the Mediterranean diet and fresh fruit intake are associated with improved asthma control

A Mediterranean diet rich in virgin olive oil may reverse the effects of the -174G/C IL6 gene variant on 3-year body weight change

MOLECULAR NUTRITION & FOOD RESEARCH (FORMERLY NAHRUNG/FOOD), Issue S1 2010
Cristina Razquin
Abstract Only a few studies have analyzed the effects of the potential interaction between the -174G/C polymorphism of IL6 gene and the adherence to the Mediterranean diet (MD) on adiposity indexes. Our aim was to investigate the interplay between the -174G/C polymorphism of the IL6 gene and a Mediterranean-style diet on body weight changes after 3 years of nutritional intervention in a high cardiovascular risk population. A total of 737 participants, aged 55,80 years were assigned to a low-fat diet or to a Mediterranean-style diet group with high intake of virgin olive oil (VOO) or nuts. Anthropometric measurements were taken at baseline and after 3-year follow-up. The -174G/C polymorphism of the IL6 gene was genotyped. Minor allele frequency (C) was 0.39. At baseline, the CC genotype was associated with higher measures of adiposity. After 3 years, a significant interaction (p=0.028) was found between the polymorphism (GG+GC versus CC) and the nutritional intervention: CC subjects following the MD+VOO had the lowest body weight gain. In conclusion, at baseline, CC subjects for the -174G/C polymorphism of IL6 had the highest body weight and BMI. However, after 3 years of nutritional intervention with MD+VOO, these subjects were predicted to have the greatest reduction in body weight. [source]

Phytochemicals in olive-leaf extracts and their antiproliferative activity against cancer and endothelial cells

MOLECULAR NUTRITION & FOOD RESEARCH (FORMERLY NAHRUNG/FOOD), Issue 5 2009
Vlassios Goulas
Abstract Olive oil compounds is a dynamic research area because Mediterranean diet has been shown to protect against cardiovascular disease and cancer. Olive leaves, an easily available natural material of low cost, share possibly a similar wealth of health benefiting bioactive phytochemicals. In this work, we investigated the antioxidant potency and antiproliferative activity against cancer and endothelial cells of water and methanol olive leaves extracts and analyzed their content in phytochemicals using LC-MS and LC-UV-SPE-NMR hyphenated techniques. Olive-leaf crude extracts were found to inhibit cell proliferation of human breast adenocarcinoma (MCF-7), human urinary bladder carcinoma (T-24) and bovine brain capillary endothelial (BBCE). The dominant compound of the extracts was oleuropein; phenols and flavonoids were also identified. These phytochemicals demonstrated strong antioxidant potency and inhibited cancer and endothelial cell proliferation at low micromolar concentrations, which is significant considering their high abundance in fruits and vegetables. The antiproliferative activity of crude extracts and phytochemicals against the cell lines used in this study is demonstrated for the first time. [source]

Cover Picture , Mol.

MOLECULAR NUTRITION & FOOD RESEARCH (FORMERLY NAHRUNG/FOOD), Issue 2 2009
Nutr.
Prostate cancer is the second most common cancer diagnosed in men and has increased dramatically in the past two decades partly as a result of lifestyle changes. Indeed, prostate cancer is a disease of the affluent West while Japan has one of the lowest rates of prostate cancer amongst economically developed nations. The traditional Japanese diet may reduce the risk of prostate cancer through a combination of increased soybean products and fish intake, with reduced red meat consumption. Also, the Mediterranean diet, as well as tomatoes and other red and orange coloured vegetables and fruits, may be protective against prostate cancer. While reading the special issue on "Diet and Prostate Cancer" we suggest you relax with a good cup of tea as tea may well play an important role in prostate cancer prevention. [source]

Can the Mediterranean diet prevent prostate cancer?

MOLECULAR NUTRITION & FOOD RESEARCH (FORMERLY NAHRUNG/FOOD), Issue 2 2009
Catherine Itsiopoulos
Abstract Prostate cancer is the second most common cancer in men worldwide. Despite the global importance of this cancer, until recently little was known about risk factors apart from the well-established factors: age, family history and country of birth. The large worldwide variation in prostate cancer risk and increased risk in migrants moving from low to high risk countries provides strong support for modifiable environmental factors. We have based our review on the findings of a systematic review undertaken by an expert panel on behalf of the World Cancer Research Fund and the American Institute for Cancer Research, and new data since then, linking identified foods and nutrients with prostate cancer. Evidence indicates that foods containing lycopene, as well as selenium and foods containing it, probably protect against prostate cancer, and excess consumption of foods or supplements containing calcium are a probable cause of this cancer. The expert panel also concluded that it is unlikely that ,-carotene (whether from foods or supplements) has a substantial effect on the risk of this cancer. A recent review on environmental factors in human prostate cancer also found that there were protective effects of vitamin E, pulses, soy foods and high plasma 1,25-dihydroxyvitamin D levels. The Mediterranean diet is abundant in foods that may protect against prostate cancer and is associated with longevity and reduced cardiovascular and cancer mortality. Compared with many Western countries Greece has lower prostate cancer mortality and Greek migrant men in Australia have retained their low risk for prostate cancer. Consumption of a traditional Mediterranean diet, rich in bioactive nutrients, may confer protection to Greek migrant men, and this dietary pattern offers a palatable alternative for prevention of this disease. [source]

Nutrition in the genomics era: Cardiovascular disease risk and the Mediterranean diet

MOLECULAR NUTRITION & FOOD RESEARCH (FORMERLY NAHRUNG/FOOD), Issue 10 2007
Jose M. Ordovas
Abstract The effect of dietary changes on phenotypes (i.e., plasma lipid measures, body weight and blood pressure) differs significantly between individuals. This phenomenon has been more extensively researched in relation to changes in dietary fat and plasma lipid concentrations for the prevention of cardiovascular disease (CVD) compared to other pathological conditions. Although common knowledge associates low fat diets with reductions in total and plasma LDL cholesterol, the clinical evidence shows dramatic inter-individual differences in response that are partially due to genetic factors. The discovery of the cardioprotective and other healthy properties of the Mediterranean diet has popularized the consumption of Mediterranean products such as olive oil. Molecular, clinical, and epidemiological studies have begun to shed some light about how various components of this diet may protect the cardiovascular system and to decrease the risk of other diseases such as cancer. However, it is also possible that the right combination of genetic, cultural, socioeconomic factors is needed to achieve full benefit. It has been proposed that the Mediterranean diet may be closer to the ancestral foods that were part of human development and our metabolism may have evolved to work optimally on such a diet rather than with the current diets richer in saturated fat and highly refined and processed foods. Therefore, it is possible that alleles that are associated with increase disease risk may be silenced in the presence of that more ancestral and traditional diet and lifestyle. This knowledge may provide the basis for successful public health as well individual approaches for disease prevention. [source]

Monounsaturated Fat and Cardiovascular Risk

NUTRITION REVIEWS, Issue 2006
Jose López-Miranda MD
On the basis of the information discussed in this review, we can conclude that the effects of a high intake of monounsaturated fatty acids (MUFA) from olive oil include a wide range of healthy benefits beyond improvement in cholesterol levels, suggesting that this type of diet has great potential in preventing cardiovascular disease. MUFA-enriched diets reduce insulin requirements and decrease plasma concentrations of glucose and insulin in type 2 diabetic patients, unlike high-saturated fatty acid and low-fat, high-carbohydrate diets. Moreover, some data show that this dietary model could have a hypotensive effect. There is also substantial evidence that oleic-enriched low-density lipoprotein (LDL) is more resistant to oxidative modifications and that dietary MUFA may influence various components and functions related to the endothelium. These include endothelium-dependent vasodilatation and a reduced capacity of oleicenriched LDL to promote the adhesion and chemotaxis of monocytes. On the other hand, a MUFA diet decreases the prothrombotic environment, modifying platelet adhesion, coagulation, and fibrinolysis. Its reducing effect on PAI-1 plasma levels is of particular relevance. This wide range of anti-atherogenic effects could explain the low rate of cardiovascular mortality found in Mediterranean countries, where there is a moderate to high supply of dietary MUFA. Future studies need to focus on uncovering the mechanisms by which the Mediterranean diet exerts its beneficial effects [source]

Components of Olive Oil and Chemoprevention of Colorectal Cancer

NUTRITION REVIEWS, Issue 11 2005
Yumi Z.H.Y. Hashim
Olive oil contains a vast range of substances such as monounsaturated free fatty acids (e.g., oleic acid), hydrocarbon squalene, tocopherols, aroma components, and phenolic compounds. Higher consumption of olive oil is considered the hallmark of the traditional Mediterranean diet, which has been associated with low incidence and prevalence of cancer, including colorectal cancer. The anticancer properties of olive oil have been attributed to its high levels of monounsaturated fatty acids, squalene, tocopherols, and phenolic compounds. Nevertheless, there is a growing interest in studying the role of olive oil phenolics in carcinogenesis. This review aims to provide an overview of the relationship between olive oil phenolics and colorectal cancer, in particular summarizing the epidemiologic, in vitro, cellular, and animal studies on antioxidant and anticarcinogenic effects of olive oil phenolics. [source]

Olive Oil as a Functional Food: Epidemiology and Nutritional Approaches

NUTRITION REVIEWS, Issue 6 2002
Aliza H. Stark Ph.D.
Olive oil is an integral ingredient of the Mediterranean diet and accumulating evidence suggests that it may have health benefits that include reduction of risk factors of coronary heart disease, prevention of several varieties of cancers, and modification of immune and inflammatory responses. Olive oil appears to be an example of a functional food, with varied components that may contribute to its overall therapeutic characteristics. Olive oil is known for its high levels of monounsaturated fatty acids and is also a good source of phytochemicals including polyphenolic compounds, squalene, and ,-tocopherol. [source]

Latest news and product developments

PRESCRIBER, Issue 17 2008
Article first published online: 15 SEP 200
Small AED suicide risk Antiepileptic drugs (AEDs) are associated with a small increase in the risk of suicidal thoughts, the MHRA has warned. In the latest Drug Safety Update (2008;2:Issue 1) the MHRA says that, compared with placebo, AEDs are associated with an additional two cases of suicidal thoughts and behaviour per 1000 patients (0.43 vs 0.22 per cent). This may occur as early as one week after starting treatment. It is unclear whether the risk varies among AEDs. Also in this issue, the MHRA warns of an increased risk of tumour progression and reduced survival in patients with cancer treated with recombinant erythropoietin. Other topics include the use of lenalidomide (Revlimid) and thalidomide for multiple myeloma; new restrictions on the use of moxifloxacin (Avelox) due to adverse effects; and a reminder that metronidazole should be administered orally, not by intravenous injection, for the treatment of C. difficile -associated diarrhoea. Low-fat diet least effective option? A low-fat diet is associated with less weight loss and less favourable metabolic changes over two years than a low-carbohydrate (Watkins) diet or a Mediterranean diet in 322 moderately obese patients (mean BMI 30kg per m2; N Eng J Med 2008;359:229,41). Estimated energy intake was similar for all diets. Mean weight loss in all randomised patients was 2.9kg for the low fat diet, 4.4kg for the Mediterranean diet and 4.7kg for the low-carbohydrate diet. The low-carbohydrate diet was associated with greater increases in HDL-cholesterol and greater reductions in triglycerides and total cholesterol/HDL-C ratio compared with the low-fat diet. Among people with diabetes, fasting plasma glucose and insulin resistance were decreased only in those assigned to the Mediterranean diet, and only the low carbohydrate diet significantly decreased HbA1c. Stopping post-MI statins Patients who stop taking a statin first prescribed after an acute MI almost double their risk of death compared with nonusers, a new study shows (Eur Heart J; published online 29 July 2008; doi: 10.1093/eurheartj/ehn346). The analysis of 9939 MI survivors in the General Practice Research Database showed that, compared with patients who had never used a statin, the risk of death was unchanged for those previously taking a statin who continued treatment after MI. The risk was reduced by 28 per cent for those who started a statin post-MI and continued it but, in those who started a statin but then stopped it, the hazard ratio for death was 1.88 (CI 95% 1.13-3.07). Stopping control medication (aspirin, beta-blockers or proton pump inhibitors) did not alter the risk of death. Smoking quit rates with NRT and varenicline Differences in quit rates between nicotine replacement therapy (NRT) and varenicline (Champix) are small, according to a multinational study (Thorax 2008;63:717,24). The trial compared transdermal NRT (21mg to 7mg per day over 10 weeks) with varenicline (1mg twice daily for 12 weeks). Over the final four weeks of treatment, the abstinence rate was significantly higher with varenicline (56 vs 43 per cent). After one year, the four-week abstinence rates were 26 and 20 per cent respectively (p = 0.056) and seven-day point prevalence abstinence rates at 6 or 12 months were not significantly different. Varenicline reduced craving, withdrawal symptoms and smoking satisfaction compared with NRT but at the cost of a higher incidence of nausea (37 vs 10 per cent). Azithromycin goes OTC The MHRA has announced that azithromycin will be available without prescription for the treatment of Chlamydia infection. Under the brand Clamelle, azithromycin will be supplied from pharmacies to over-16s who have tested positive for infection but have no symptoms; their partners may also be treated. A urine testing kit will be marketed to pharmacists. Product news Sodium valproate (Epilim Chronosphere) is now available as modified-release granules to be taken with food or a drink; 30 sachets, in five strengths from 50750mg, cost £30. Boehringer Ingelheim has introduced a higher strength of its telmisartan/hydrochlorothiazide combination (Micardis Plus) for hypertension; 80mg/25mg costs £14.18 for a month's supply. Copyright © 2008 Wiley Interface Ltd [source]