Archive for May, 2006

Breast Cancer - Top 10 Facts

1 Most women overestimate their chance of getting breast cancer. In a survey by the Atlanta-based American Cancer Society, nearly half the respondents thought that American women have a 30-50 percent chance of getting breast cancer, and two-thirds thought that the risk was more than 20 percent. Cancer statistics experts say that among girls born in 2005, an estimated 13 percent will develop breast cancer at some time in their lives.

2 Eighty percent of breast lumps are not cancer. Many are simply fibrocystic changes: Sacs in your breast fill with too much fluid and become hard and may be painful. These changes are common among women of childbearing age, and often fluctuate during the menstrual cycle.

Fibroadenomas are benign tumors common among women in their 20s and 30s. There is usually no treatment for them if they do not grow; if they do, some doctors recommend removing them surgically. A malignant tumor tends to feel like a fixed, hard object and is more irregular in shape, says breast surgeon Gregory Senofsky, M.D., author of The Patient’s Guide to Outstanding Breast Cancer Care (Perigee, 2002). A benign lump is often more round and moves easily from side to side. All lumps, however, should be checked by your doctor.

3 Doing monthly breast self-exams is always a good idea. “Despite the fact that [research] doesn’t statistically show that breast self-exams save lives, I’ve seen cases where young women are the first ones to pick up a breast mass,” says Marleen Meyers, M.D., assistant professor of medicine in oncology at New York University Medical Center in New York City, who encourages all her patients to perform regular self-exams. To see a short video clip about the best way to examine your breasts, visit komen.org/bse.

The American Cancer Society recommends that women 20 and older examine their own breasts every month and that women in their 20s and 30s have their breasts examined by their doctors every three years. Because risk rises with age, women 40 and older should have their breasts examined by a doctor annually and begin getting annual mammograms.

4 About 80 percent of women who get breast cancer have no known risk factors for it. The best way to deal with this is to do what you can to reduce your known risk factors and not worry about what you can’t control. Proven lifestyle factors that increase breast-cancer risk are drinking two to five alcoholic drinks per day, being overweight (particularly if the added weight was put on after age 20) and not exercising.

Risk factors that you can’t control include being a woman; being older than age 50; having a mother, sister or daughter diagnosed with breast cancer at a young age; being Caucasian; getting your first period before age 12; having one of the two breast-cancer genes; and not having children or having them after age 30. To calculate your own individual estimated risk, try the Breast Cancer Risk Assessment Tool at bcra.nci.nih.gov/brc.

5 You can find out if you carry the breast-cancer gene. But should you? About 211,000 American women will be diagnosed with breast cancer this year, but only 5-10 percent of them are carrying one or more of the inherited altered genes called BRCA1 and BRCA2, according to the Bethesda, Md.-based National Cancer Institute. A woman with one of these altered genes has an 80 percent chance of developing breast cancer sometime in her life.

Getting this test can have repercussions: A positive result could be emotionally difficult for you and your family. You will need to talk to your doctor about more monitoring (e.g., more frequent mammograms) and cancer-prevention choices (taking the drug tamoxifen, for instance, has been shown nearly to halve the number of breast cancers in high-risk women). Plus, a negative result may give you a false sense of security. To learn more about genetic testing or to find a genetic counselor near you, visit the National Society of Genetic Counselors at nsgc.org.

6 Your breast-cancer risk factors should be considered when selecting birth control. Studies are mixed on whether use of oral contraceptives increases breast-cancer risk. (The two kinds of oral contraceptives available in the United States include a combination of estrogen and progesterone and the minipill, which contains the synthetic form of progesterone only.) “Although there is no hard evidence that women who use oral contraceptives have an increased risk of breast cancer, if my patient has a family history of breast cancer or a relative with the breast-cancer genes, I suggest that she find another birth-control method to avoid possibly compounding her risk,” Meyers says.

7 Breast size has nothing to do with risk, but height and weight do. Excess weight, not breast size, is a risk factor, particularly in postmenopausal women–and not just for getting breast cancer, but for dying of it. Thirty to 50 percent of all cancer deaths among postmenopausal women in America may be attributed to being overweight, according to the American Cancer Society. Estrogen is stored in fat tissue, so heavier women produce more of the female hormone which can spur developing cancers. And, because breast tumors are harder to detect in obese women, cancer is often found at later stages.

The risk of dying of breast cancer is also associated with height, which may be related to growth factors early in life. Women who are 5 feet tall or shorter are at less risk of death from the disease than those who are taller.

8 Exercise may lower your breast-cancer risk, and will help prevent a recurrence if you do get it. “In premenopausal women, exercisers have lower levels of estrogen and progesterone,” says Anne McTiernan, M.D., Ph.D., director of the Prevention Center at Fred Hutchinson Cancer Research Center in Seattle and co-author of Breast Fitness (St. Martin’s Press, 2001). Similarly, a woman’s cancer risk may be higher if her estrogen level is extended during her lifetime (in other words, if she began menstruating early, had no pregnancies and/or experienced delayed menopause). Progesterone, too, may have an effect, as it was recently discovered that postmenopausal women taking hormone replacement therapy that consisted of synthetic estrogen and progesterone had a higher cancer risk than women who took estrogen only.

Even a small amount of exercise offers protection–one study showed that as little as 1 1/4-2 1/2 hours of brisk walking a week reduced a woman’s breast-cancer risk by 18 percent.

9 Having dense breasts when you’re older is a risk factor. Women who are 40 or older with dense (highly glandular) breasts do have an increased breast-cancer risk. “There are more lobules and cells that are active in dense breasts than in fatty breasts, and a greater prevalence of cancer in that type of tissue,” says Wendie Berg, M.D., Ph.D., a radiologist in Lutherville, Md. Most young women have dense breasts, but as they get older, their breasts become more fatty. Breast density can only be measured on a mammogram, says Berg, who is leading a clinical trial of ultrasound screening for women at high risk for breast cancer.

10 If you have dense breasts or a high risk of getting breast cancer, ultrasound may be used as a supplement to mammograms for screening. Women who have known cancer risk factors, or who are 40 or older with dense breasts, may want to get an ultrasound as well as a mammogram as often as every six months to a year (it’s increasingly being covered by insurance), Berg says. “A screening ultrasound has been shown to detect small (1-centimeter), invasive breast cancers not seen on mammography, usually before they have spread to the lymph nodes,” she says. “In extremely dense breast tissue, at least half of invasive cancers are not seen on mammography.”

COPYRIGHT 2005 Weider Publications
COPYRIGHT 2005 Gale Group

Add comment May 27th, 2006

Smoking and Weight Loss

Smoking and other substance-related habits when coupled with a sedentary daily routine may create health-related problems in the end. A fitness-oriented life can often counteract the unhealthy effects of such habits. One such technique is to do exercises that improve the health of our lungs.

Lungs are an important part of our body. We breathe in and out a massive amount of air each day, and the lungs process it to supply oxygen to our blood. Poor breathing habits and lack of exercise may result in poor oxygen supply to the blood, which in turn means less energy to our body tissues.

The various lung exercises expel the air in the lungs, including the bad air that remains languishing due to poor breathing. Aerobic exercises, including just a morning jog - are a good way to keep fit. Breathing exercises done regularly exercise lungs which provide a steady stream of oxygen-rich blood to our brain and muscles.

Being in good health is the first step in living a good life. Getting fresh air everyday, with proper breathing that goes deep down in the lungs is what the author has found rejuvenating and de-stressing. The lung exercises expel the bad air, and fills up the lungs with good, fresh air. The effects can be felt immediately - lightness, refreshed mood, and loads of energy.

The various drug-related habits are sometimes just a byproduct of other problems and issues that are left unsolved. These could be personal, family related, or social. A resolution of these issues may allow the user to come out of such habits. Recreational use is of course a different issue.

By Tima

Add comment May 18th, 2006

Foods that Burn Fat

Are there any foods that burn body fat? If yes, how is it possible? It should be possible to lose weight by simply eating such foods. What are these foods?

The fat burning foods are foods that burn more calories than the calorie content of the foods itself. There are certain foods which actually burn more fat than the calorie content of the food itself. These fat burning foods or so called negative calorie foods are natural plant foods.

Fruits rich in vitamin C like limes, lemons, oranges, grapefruit and tangerines have fat burning properties. Some of the other fat burning foods are asparagus, beet root, broccoli, cabbage, carrot, apple, blueberries, and watermelon. It you eat these fat burning foods and do some exercise, it will boost your metabolism and burn calories at a faster rate for several hours even after exercise.

A recent research reports that calcium in dairy products can boost weight loss by increasing fat breakdown in fat cells. If you compare a dairy-rich versus a dairy-poor diet you can nearly double the rate of weight and fat loss with the same level of calorie restriction.

Not eating enough will slow your metabolism and deteriorating your health. Note that in order to lose weight you have to burn more calories than you consume. This can be done by eating negative calorie foods. This will help your body burning up the excessive stored fat.

By P. Mehta

Add comment May 17th, 2006

Salmon Filet, Chicken Corn Chowder, and more…

Salmon Filet with Mango Cilantro Salsa

4 6-ounce portions salmon filet

Mango Cilantro Salsa 1 ripe mango, peeled and ½-inch diced ¼ cup chopped scallion, green part only ¼ cup diced red bell pepper 1 tablespoon finely diced fresh jalapeno 1 tablespoon chopped fresh cilantro 1 small clove garlic, minced 1 tablespoon freshly squeezed lime juice ¼ teaspoon salt ½ teaspoon extra-virgin olive oil

Bake salmon filet at 400ºF for 15 to 20 minutes, depending on the thickness of the salmon. For Mango Cilantro Salsa, lightly toss all ingredients in bowl. Chill in refrigerator for at least 1 hour for flavors to meld. Serve salsa as an accompaniment to salmon. Mango Cilantro Salsa also goes nicely with grilled meat or chicken.

Yield: 4 servings

Nutrition Information: 245 calories, 7 g fat, 35 g protein, 11 g carbohydrate, 2 g dietary fiber, 88 mg cholesterol, 251 mg sodium

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Chicken Corn Chowder

1 pound boneless, skinless chicken breast, cut into 1-inch pieces 1 tablespoon lime juice 1 teaspoon salt 1 cup diced yellow onion 1 cup chopped green onion 2 tablespoons pure olive oil or butter 2 cloves garlic, minced 1 cup diced celery 1 cup diced red bell pepper 1 or 2 jalapeños, seeded and chopped fine 1 16-ounce bag frozen corn kernels 1 4-ounce can green chilies, diced 1 quart chicken broth, preferably natural 1 cup cream ½ teaspoon ground black pepper 1 cup grated potato, preferably Yukon Gold, grated just before using 1 teaspoon cornstarch ¼ cup chopped fresh cilantro

Marinate chicken in lime juice and ¼ teaspoon salt. Set aside. In soup pot, sauté yellow and green onions in olive oil over medium-high heat until soft, approximately 4 to 5 minutes. Add garlic and sauté an additional minute. Add celery, bell pepper, jalapeño, corn, green chilies, chicken broth, remaining salt, cream, and black pepper. Bring soup to a simmer. As soon as soup starts to simmer, grate potato and add directly to pot. Mix cornstarch with 2 tablespoons water and add to pot. Continue to simmer for 20 minutes. Add chicken and juice to the pot and simmer for an additional 10 minutes. Stir in cilantro. Serve hot.

Yield: 6 servings

Nutrition Information: 358 calories, 16 g fat, 27 g protein, 31 g carbohydrate, 4 g dietary fiber, 70 mg cholesterol, 870 mg sodium

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Roasted Vegetables

6 cups 1-inch chunks small red potatoes and/or other vegetables (Parsnips, carrots, and squash work especially well.) ¼ cup pure olive oil Salt and pepper to taste

Preheat oven to 425°F. Line a baking sheet with parchment paper (not necessary but helps stop burning and helps cleanup). Put vegetable chucks on pan, sprinkle with olive oil, and toss. Roast until tender; about 10 to 15 minutes. Insert fork or sharp knife to test for doneness. Add salt and pepper.

Yield: 6 servings

Nutrition Information: 155 calories, 9.22 g fat, 1.52 g protein, 18.8 g carbohydrate, 3.25 fiber, 0.0 mg cholesterol, 656 mg sodium

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White Bean and Kale Salad

1 cup great northern beans, soaked overnight in 1 quart water ½ medium sweet onion, cut into thin half-moon slices ¼ cup pure olive oil 2 tablespoons balsamic vinegar 6 cups coarsely chopped kale 2 tablespoons currants 2 teaspoons freshly squeezed lemon juice ¼ teaspoon salt ¼ teaspoon crushed red chili pepper Ground black pepper to taste

Drain beans. Add 6 cups of water and cook over medium heat until tender, approximately 40 to 45 minutes. Sauté onion in large pan in 1 tablespoon olive oil until soft, approximately 5 to 7 minutes. Add 1 tablespoon balsamic vinegar and cook for an additional minute, stirring constantly to prevent scorching. Sauté kale in large pan over medium-high heat with 1 tablespoon olive oil until tender, about 3 to 4 minutes. Stir while cooking to avoid sticking. Just before removing kale from pan add the remaining 1 tablespoon balsamic vinegar. Set aside in a medium-sized bowl. When beans are tender, remove from heat, drain, and place in refrigerator to cool. Once beans have cooled for 10 minutes, toss them with kale, currants, lemon juice, salt, chili pepper, and sautéed onion. Add black pepper and additional salt to taste.

Yield: 4 servings

Nutrition Information: 345 calories, 15 g fat, 14 g protein, 44 g carbohydrate, 12 g dietary fiber, 0 mg cholesterol, 185 mg sodium

Copyright © 2006 Felicia Drury Kliment

Add comment May 16th, 2006

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