Health for life

Researchers publishing in the journal Nutrition show that Omega-3 fatty acids found in fish and natural foods including nuts and seeds can lower levels of dangerous homocysteine, an amino acid linked with increased risk of cardiovascular disease and dementia. Reviewing data from eleven trials including more than 720 study participants, scientists found that introducing Omega-3 fats from dietary or supplemental sources were associated with significantly lowered levels of plasma homocysteine.

So Ive been thinking a lot lately about New Years Resolutions, and why they so often fail.  I see it every year in the gym... As soon as January 2nd hits, that place turns into a mad house, a clusterfuck if you will.  A clusterfuck full of everyday, hardworking people who have been neglecting their health all year long, especially over the recent holiday season, and are now determined to get in shape and lose weight.  But this clusterfuck never lasts.  It slowly ebbs away as the winter months go on, finally reaching a low in the Spring and Summer when the weather is nice and people return to their normal lives.  Hey, at least it gives people something to focus on other than the harshness of post-holiday Winter.

Of course not everyone fails in their New Years Resolutions; about 12% of us succeed, according to a 2007 study (1).  Thats right... just 12% succeed...  88% fail.  This year, 9 out of 10 of us will fail with our resolutions.  And what do we want?  No surprise, weight loss tops the list (2).

Why the horrible success rate?  Why do we fail at our goals to begin with?  And how can we be successful?  After some serious reading and thinking, Ive come up with the following:  three things you can do to succeed in your New Years resolution this year!

1.)  Set goals that are consistent with who you are.
Perhaps the most important thing you can do before you set a goal... know yourself and your values.  I cant stress this enough.  Sean Croxton wrote a great article about this topic here, I highly recommend it.  You need to do some soul searching.  If the things that you value most are your family, your business, education, religion, and the New York Giants... maybe you need to rethink your goal of losing 100 pounds this year.  I dont see health, nutrition, or exercise anywhere in that list, so unless you plan on denouncing football and God in the process, you wont find long-term success there.  Theres nothing wrong with not caring about health.  Everybody is different, everybody has different values.  Know yourself, be confident in what you stand for, and set goals that make sense for you.  

But just because you dont value health as much as other things in your life, that doesnt mean you cant have a successful health-related resolution this year.  Just gauge your resolution to the value you place on it.  If you only kinda-sorta care, theres nothing wrong with setting yourself a goal that lects that...  something relatively easy, like giving up soda.  You dont have to change the world here if youre not so inclined.  Just know who you are, and know the level of commitment youre willing to put into it.


2.)  Make sure youre doing it for the right reasons.
At the deepest level, behind every human action lies one of two emotions:  fear or love.  Setting a New Years resolution out of fear is a dead end street.  If your goal is to lose weight, ask yourself why you want to lose weight.  Is it because youre afraid of being unattractive?  Are you afraid of having a heart attack?  Afraid that you dont look like a Victorias Secret model?  If you set a resolution out of fear, then at the deepest level, you dont really want it.  Youll find that even if you do get there, the fear still remains. 

On the other hand, if you want to lose weight because you love the way you feel at that weight, because you love your life and you want to stick around for a while, or because you love being the best person you can be... then carry on.  If you do it from a place of love, you will get the return on investment youre looking for.  Recognizing whether you are coming from a place of love or a place of fear isnt easy; it requires a lot of self-lection.  Its a fine line, but its a crucial concept.  It could be the difference between success and failure.  Dont do it because youre afraid of what others think of you... fuck everyone else.  Do it for you.


3.)  Set goals that are realistic and attainable.
Now that youve got the first two covered, you need to set a goal that is realistic, and perhaps more importantly, it needs to be conducive to long-term success.  In other words, dont try to lose 50 pounds by February.  A.)  You wont.  B.)  Youll feel like a failure.  and C.)  You wont maintain it.  And if youve never weighed less than 150 pounds in your adult life, dont set your goal weight at 110 pounds.  It will not happen.  Accept it.

You would be wise to set both long-term and short-term goals.  Set a long-term, overarching goal youd like to achieve, and set short-term goals that get you there.  Lets say you want to lose 30 pounds by the end of the year.  Thats totally attainable.  Divide 30 by 12 and you get 2.5 pounds per month.  Shoot for 2-3 pounds of weight loss a month as your goal.  If you lose more than that, great.  But keep your goals modest and keep your long-term goal in sight.  The constant success will keep you motivated and you might even hit your goal before you planned to.  If you do, good for you!  I know I know... slow, gradual weight loss isnt sexy, but its the only way to go if you want to keep the weight off long-term.  Its far easier to implement a minor lifestyle modification than an intensive one, especially over the long haul.  If you set out to eat zero carbs, and exercise 2 hours every day, youll fail.  Quickly.  Take your time, dont get carried away, and keep your long-term goal in mind... theres no rush.


There you have it.  Three bits of advice to aid you this year in your New Years resolution.  I hope this helps someone out there.  Has anyone had success with their resolutions in the past?  How did you do it?  And what are people going for this year?  Id love to hear from you in the comments!

Ancel Keys, a University of Minnesota physiologist, deserves much of the credit for convincing the public that dietary fat and cholesterol are killers.  He initially became famous through his development of the "K-ration" for feeding combat troops in World War II; the "K" stood for Keys.  He then performed a series of human starvation studies and wrote the book "The Biology of Human Starvation", which made him a well-known, reputable nutrition researcher.  Originally, Keys did not believe dietary fat and cholesterol had anything to do with the rising heart disease rates, but his opinion changed when he attended a conference in Rome in 1951, where he spoke with a physiologist from Naples, Italy who boasted about the lack of heart disease in his city.  The diet in southern Italy was low in animal products, and the people there, especially the poor, tended to have lower cholesterol than those in the United States.  The rich in Naples, however, ate more meat, and had higher cholesterol levels and heart disease rates.  This convinced Keys for the first time that dietary fat from meat was driving the heart disease epidemic in the United States.

There were two key observational studies performed by Ancel Keys that ended up having an impact on the publics view of dietary fat.  The first, which many researchers did not taken seriously, was the 1953 study he performed involving six countries, comparing their fat intake to their heart disease rates.  The six countries he reported on (United States, Canada, Australia, UK, Italy, and Japan), showed a very strong association between fat intake and heart disease.  Now, of course, this is only an observational study and no cause and effect can be determined.  But the biggest problem with his study is that he left out the data from the 16 other countries for which data was available.  When all 22 countries are considered, his perfect correlation turns into a much weaker one.


Initially, in 1957, the American Heart Association (AHA) opposed Ancel Keys on the diet-heart hypothesis.  They wrote a 15-page report that year denouncing Keys and similar researchers for jumping to conclusions about the diet-heart hypothesis when there was no good evidence that it was true.  Less than four years later, in December of 1960, the AHA flipped their stance and adopted the diet-heart hypothesis as their new philosophy on heart health, proclaiming that "the best scientific evidence of the time" strongly suggested a low-fat diet, or at least replacing saturated fats with polyunsaturated fats, is preventative of heart disease.  What had changed in that four-year period?  Not the evidence.  There was no new evidence to either confirm or reject the diet-heart hypothesis.  What had changed is that Ancel Keys and Jeremiah Stamler, another supporter of Keys, had now made up two of the six members on the AHA committee.  Soon after, Ancel Keys was enshrined as the face of dietary wisdom in America in an article in Time magazine.  The article discussed Keys idea of a heart-healthy diet as one in which nearly 70% of calories came from carbohydrates and just 15% from fat.  Despite the fact that there was ZERO evidence from clinical trials to back up this claim, the article only contained one short paragraph explaining that Keys hypothesis was "still questioned by some researchers with conflicting ideas of what causes coronary heart disease."



The second important study done by Ancel Keys was considered to be his masterpiece, The Seven Countries Study.  This study is still, today, considered to be a landmark study because of the pivotal role it played in the acceptance of the diet-heart hypothesis.  Launched in 1956, Keys followed 16,000 middle-aged men for over a decade and tracked their diets and their heart-disease risk.  The populations he chose came from seven countries:  Italy, Yugoslavia, Greece, Finland, the Netherlands, Japan, and the United States.  The results showed, again, a remarkably clear association, but this time the association was between saturated fat and heart disease.  Keys drew three conclusions from this study:  1. Cholesterol levels predicted heart disease.  2. The amount of saturated fat predicted cholesterol levels and heart disease.  3. Monounsaturated fats protected against heart disease.

Seems pretty clear huh?  Not quite... there are a number of problems with the study.  First and foremost, this is an observational study, and like Ive said a million times, you cannot determine any causality from it.  Secondly, Keys chose countries that he knew would fit his hypothesis.  Had he chosen at random, he may have included countries like France or Switzerland that consume high amounts of saturated fat and have very little heart disease.  Third, we know now that middle-aged men are the only population for which total cholesterol numbers can predict heart disease, and the Seven Countries Study only looked at middle-aged men.  Lastly, and perhaps most importantly, Keys didnt look at total mortality, even though what we really want to know is whether or not well live longer.  Coronary heart disease accounted for less than a third of deaths.  He said himself in a 1984 follow-up paper, "little attention was given to longevity or total mortality."  Interestingly, if all-cause death had been taken into account, Keys would have found that the American population he studied lived longer than any other population with the exception of the Crete islanders, despite their high cholesterol. 

Even with all of the problems with Ancel Keys research, his findings on saturated fat and cholesterol would have a profound impact on the public due to a sort-of perfect storm of events that would eventually lead up to the first government dietary recommendations, Senator George McGoverns 1977 Dietary Guidelines for America.  More on that in part 4!

Big news this week, as the USDA released their new food guidelines and Mark Bittman started his new occasional editorial series for The New York Times. Also, there’s this … thing? This Sunday? I don’t know. I think some people are eating at it. And there’s some kind of ball.

1) Get Rich Slowly: Fight Rising Prices By Building Your Own Food Bank
This guest post from Donna Freedman advocates – in a new and intelligent way – the stockpiling of food in your home. It’s not so much that you’ll never eat it, but enough to get you through the winter, especially when Mama Nature feels the urge to drop another three feet o’ precipitation on your car.

2) Lifehacker: The Geek’s Guide to Rebooting Your Kitchen
Dig this one-minute video about maximizing kitchen efficiency. Then read the more detailed descriptions, which will undoubtedly help you in your quest to reorganize. Then think about the video again, asking yourself, “How did the cat manage to be in the way at all times?” Then ponder cat ownership.

3) New York Times: A Food Manifesto for the Future
Remember that Bittman piece we spoke of up top? This is it. His proposals for a better food future read wonderfully, but have a long way to go before they’re actualized – if it ever happens. Still, it’s nice that they’re even out there. (Think positive!)

4) Cracked: 6 Subtle Ways You’re Getting Screwed at the Grocery Store
Perhaps not as classic as Cracked’s “6 Animals That Just Don’t Give a F#@k” from November, but very helpful nonetheless. Caution: Beware the saucy language. (Also, the Ides of March.)

5) Food Politics: The 2010 Dietary Guidelines: Enjoy your food, but eat less!
Marion Nestle breaks down the new USDA guidelines in easy-to-understand bulletpoints. (Seriously, they’re really easy to understand. They average about five words each.) Bonus: she’s attached the link to the PDF itself. Browse through if you’re feeling motivated.

6) Zen Habits: The Simplest Diet for Lean Fitness
In which Leo Babauta counsels against extreme changes to your eating and exercise plans. He adjusted his gradually, until it his body was working optimally. Best part? Never felt a thing.

7) xkcd: Learning to Cook
This one-panel comic has been all over the food ‘net this week, but it’s so good, I’m linking to it again. (No picture, so you have to click! MUAHAHAHAHA!)

8) The Kitchn: Halving Casseroles: Tips for Reducing the Size of a Recipe
Oooo … I need to do this ALL THE TIME, since it’s only HOTUS and me at home. (Also, the cat. But he has a pretty strict casserole policy. If I make one, it’s all his, or we get clawed.)

9) New York Times: Mushrooms Fill in the Blanks for the Meat-Free
Ahh … the power of fungus. I’ve known of mushrooms’ curious ability to sate ever since my friend H. grilled me my first big ol’ Portobello in college. Now, the Times is sharing five recipes of its own. (Or, of other people’s. You know how it goes.)

10) Café Johnsonia: S.M.A.R.T. Goals
The SMART system to creating goals means they should be specific, measurable, attainable, realistic, and should have a timeline. (There are also a few other acronyms in there, but the internet only has so much space.) They guidelines are pretty much applicable to anything, but especially achieving bodily health. Mama likes. (P.S. Beware you spell “SMART” right. Otherwise, this.)

HONORABLE MENTIONS

Business Week: TV – A Sneaky Part of the Food Pyramid
USA TODAY: Kids Fed Unhealthy Foods Learn to Per Them
USA TODAY: Catch of the Week – 8 Ounces of Fish in Your Diet
Washington Post: Military personnel take extreme measures to meet body-fat and weight rules

AND ALSO

Parks and Recreation: Ron Swanson’s Pyramid of Greatness
INTENSITY: Give 100%. 110% is impossible. Only idiots recommend that.


Thank you so much for visiting Cheap Healthy Good! (We appreciate it muchly). If you’d like to further support CHG, subscribe to our RSS feed! Or become a Facebook friend! Or check out our Twitter! Or buy something inexpensive, yet fulfilling via that Amazon store (on the left)! Bookmarking sites and links are nice, too. Viva la France!

Sweet readers, hope y’all enjoyed Leigh’s April Fools joke from yesterday. Just to confirm: her 19-year vegetarian streak is still going strong. Not even bacon can break her resolve. God knows I’ve tried.

Have a wonderful, jellybean-filled Easter weekend, and well see you back here Monday. In the meantime, the links!

1) MSN Smart Spending: Store- vs. name-brand cereal - What kids think
Guest poster Len Penzo rounded up the neighborhood kids for a six-cereal taste test. Name brands win by a small margin, but generics put up a good fight. And? The price difference is enough to endorse generics. Off to find some Tiny Frosted Wheat Squares!

2) Jezebel: Jennifer Hudson’s Pitch Perfect Weight Watchers Campaign
Oh, wow. This is nothing but win: the Oscar winner is pitching for WW these days, and nowhere in either of her TV spots does she mention the actual amount of weight she’s lost. Both ads focus entirely on feeling healthier and setting a good example. And I am telling you, I like it. And YOU, and YOU, and YOU, you’re gonna love it (too).

3) Urlesque: The Best Peep Dioramas of All Time
Yo, other sites. I’m really happy for you, and Imma let you finish the rest of your posts, but Urlesque has some of the best peep dioramas of all time! Seriously! They’re really cute! Peep “Up” will just about kill you.

4) To Your Brain, Bacon And Chocolate Are Sort Of Like Cocaine
No surprise: Rats ate crappy food. Rats became obese.
Surprise: Rats’ brain wiring changed in the process, making more food necessary to maintain the same rush. Later, rats ignored electric shock to get to their stashes. Now, people are not rats, but you could extrapolate some pretty stunning conclusions from this.

5) Slashfood: Seafood Buyers Get Scammed
Yikes! Think twice about buying fish from a supermarket, sweet readers. Many are including water weight in their official measures, meaning y’all “may be paying up to $23 a pound for ice.” Mmm … tilapiapops.

6) Casual Kitchen: Eight Myths About Vegetarians and Vegetarian Food
Dan goes mythbusting. And while nothing explodes or is dropped from a tall building, his conclusions are nonetheless informative, riveting, and pro-vegetarianism. It ain’t just for Deadheads anymore.

7) New York Times: Bill on School Lunch is Scaled Back; Abuse of School Lunch Isn’t
Parents, heed the call! It was gonna happen: with all these food orms, the school cafeteria has finally, justifiably come under fire. This post is a nice summary of the issues at hand, and should be perused if your kids don’t pack their lunches.

8) Neatorama: Shove a Stick Up … Your Food?
This post proves the, uh, long unproven: you can slam ANY food on a stick, up to and including: meatballs, pie, bacon, tempura octopus, and scorpions. That last word is not a misprint.

9) The Simple Dollar: Low-Calorie Food and Long Term Costs
Preach, brother.

10) BlogHer: 10 Tips to Help Reduce the Psychological Toll of Childhood Obesity
Depression and being bullied are pretty common among overweight kids. If you know a victim, employing these caring, thoughtful strategies might ease the burden.

HONORABLE MENTIONS

No links here, but Chow’s 4/1 headlines had to be mentioned. A few prime examples:
Knife Skills for All Ages – Little Fingers, Big Blades
Make Your Own Partially Hydrogenated Trans Fat
Man Feels Emasculated by Brie
Guy Fieri Wins Peabody
10 Ways to Go Green That Dont Involve Personal Sacrifice

Culinate: Chicken Soup, Eight Ways
Noodles got you down? There’s life in variety. (And more noodles.)

Jezebel: The First and Last Time We Will Acknowledge Kitchenistas
Some of my more fashionable fellow New Yorkers are turning their cabinets into shoe racks. Gag me with a freakin’ Manolo.

The Kitchn: Pulled Pork Shoulder – Ways to Use it All Week Long
Slow cook it once, pull from it Monday through Friday.

Lifehacker: Consider Maple Syrup as a Healthier Sweetener
It comes from trees! It’s practically a vegetable! Well, maybe not, but it could be a healthy alternative to high fructose corn slop.

NY Daily News: Corporate Accountability International poll shows Ronald McDonald contributes to obesity epidemic
One woman claimed, "He is a deep-fried Joe Camel for the 21st century.” Did not mention, “completely terrifying.”

Scordo: The Scordo Pasta Challenge – Vincenzo Eats His Way Through Every Known Pasta Shape
In which the author attempts to eat all 158 (scratch that - 310) kinds of pasta before 2014. Genius or insanity? Only time and the search for pagliaioni will tell.

Serious Eats: Kitchen Hack - Use Your Toaster to Heat Taco Shells
This is brilliant. What else can you stick in there? (Note: not forks.)

AND ALSO

Snippet & Ink Inspiration Boards
Um ... so, Im, uh, getting married this year, and I, uh, spent about 47 hours browsing this cavalcade of awesome. Ladies, you will not be disappointed. You either, dudes.


Thank you so much for visiting Cheap Healthy Good! (We appreciate it muchly). If you’d like to further support CHG, subscribe to our RSS feed! Or become a Facebook friend! Or check out our Twitter! Or buy something inexpensive, yet fulfilling via that Amazon store (on the left)! Bookmarking sites and links are nice, too. Viva la France!

Taking enough omega-3 fatty acid supplements to change the balance of oils in the diet could slow a key biological process linked to aging, new research suggests.

The study showed that most overweight but healthy middle-aged and older adults who took omega-3 supplements for four months altered a ratio of their fatty acid consumption in a way that helped preserve tiny segments of DNA in their white blood cells.

These segments, called telomeres, are known to shorten over time in many types of cells as a consequence of aging. In the study, lengthening of telomeres in immune system cells was more prevalent in people who substantially improved the ratio of omega-3s to other fatty acids in their diet.

Omega-3 supplementation also reduced oxidative stress, caused by excessive free radicals in the blood, by about 15 percent compared to effects seen in the placebo group.

“The telomere finding is provocative in that it suggests the possibility that a nutritional supplement might actually make a difference in aging,” said Jan Kiecolt-Glaser, professor of psychiatry and psychology at Ohio State and lead author of the study.

In another recent publication from this study, Kiecolt-Glaser and colleagues reported that omega-3 fatty acid supplements lowered inflammation in this same group of adults.

“Inflammation in particular is at the heart of so many health problems. Anything that reduces inflammation has a lot of potentially good spinoffs among older adults,” she said.

Study participants took either 2.5 grams or 1.25 grams of active omega-3 polyunsaturated fatty acids, which are considered “good fats” that, when consumed in proper quantities, are associated with a variety of health benefits. Participants on the placebo took pills containing a mix of oils representing a typical American’s daily intake.

The researchers say this combination of effects suggests that omega-3 supplements could represent a rare single nutritional intervention that has potential to lower the risk for a host of diseases associated with aging, such as coronary heart disease, Type 2 diabetes, arthritis and Alzheimer’s disease.

The study is published online and scheduled for later print publication in the journal Brain, Behavior, and Immunity.

Participants received either the placebo or one of the two different doses of omega-3 fatty acids. The supplements were calibrated to contain a ratio of the two cold-water fish oil fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), of seven to one. Previous research has suggested that EPA has more anti-inflammatory properties than DHA.

In the case of fatty acids, omega-3 supplementation alone doesn’t tell the whole story of how this dietary change can affect health, explained Martha Belury, professor of human nutrition at Ohio State and a co-author of the study. Also important is the ratio of omega-6 fatty acids to omega-3 fatty acids that are present in a person’s blood.

Omega-6 fatty acids come from vegetable oils, and since the 1960s, research has suggested that these oils, too, can help protect the cardiovascular system. However, the typical American diet tends to be heavy on omega-6 fatty acids and comparatively low in omega-3s that are naturally found in cold-water fish such as salmon and tuna. While the ratio of omega-6 to omega-3 fatty acids averages about 15-to-1, researchers tend to agree that for maximum benefit, this ratio should be lowered to 4-to-1, or even 2-to-1.

The long chains – or bigger molecules – that make up EPA and DHA fatty acids are believed to be the secret to their effectiveness, Belury said.

Both groups of participants who took omega-3 supplements showed, on average, lengthening of telomeres compared to overall telomere effects in the placebo group, but the relationship could have been attributed to chance. However, when the researchers analyzed the participants’ omega-6 to omega-3 ratio in relationship to telomere lengthening, a lower ratio was clearly associated with lengthened telomeres.

“The idea we were looking at with the ratio of omega-6 to omega-3 fatty acids was an increase in the denominator to make the ratio smaller. In the United States, we need to focus on the omega-3 part because we don’t get enough of those,” Belury said.

The researchers also measured levels of compounds called F2-isoprostanes to determine levels of oxidative stress, which is linked to a number of conditions that include heart disease and neurodegenerative disorders. Both omega-3 groups together showed an average overall 15 percent reduction in oxidative stress compared to effects seen in the placebo group.

When the scientists revisited their earlier inflammation findings, they also found that decreases in an inflammatory marker in the blood called interleukin-6 (IL-6) were associated with telomere lengthening. In their earlier paper on omega-3s and inflammation, they reported that omega-3 supplements lowered IL-6 by 10 to 12 percent, depending on the dose. By comparison, those taking a placebo saw an overall 36 percent increase in IL-6 by the end of the study.

“This finding strongly suggests that inflammation is what’s driving the changes in the telomeres,” Kiecolt-Glaser said.

Telomeres are a hot topic in science, and their tendency to shorten is associated with such age-related problems as heart disease and early mortality. These short fragments of DNA act as caps at the end of chromosomes, and can be likened to the protective plastic at the end of a shoelace.

“Anything that reduces inflammation has a lot of potentially good spinoffs among older adults.”

“If that plastic comes off, the shoelace unravels and it doesn’t work anymore,” said study co-author Ron Glaser, professor of molecular virology, immunology and medical genetics and director of the Institute for Behavioral Medicine Research (IBMR) at Ohio State. “In the same way, every time a cell divides, it loses a little bit of its DNA at the ends, and over time, that can cause significant problems.”

Kiecolt-Glaser noted that this population was disease-free and reported very little stress. The study included 106 adults, average age 51 years, who were either overweight or obese and lived sedentary lives. The researchers excluded people taking medications to control mood, cholesterol and blood pressure as well as vegetarians, patients with diabetes, smokers, those routinely taking fish oil, people who got more than two hours of vigorous exercise each week and those whose body mass index was either below 22.5 or above 40.

“People who are less healthy than this group, and especially those who experience chronic stress, may gain even more benefits from omega-3 supplementation,” she said.

Welcome to the Food Network Liveblog/Running Diary, Part 3.  (Part 1 over here, Part 2 here.) There are 9-1/2 hours down, with 9-1/2 to go. Just a fun reminder: I’m checking comments constantly, and will highlight favorites as we go along. So chime in! Can’t wait to read.

RSS subscribers, a quick note: these posts are being updated every few minutes, and subsequently, wont appear on the feed in full. They are on the homesite, though, if youd like to peruse.

P.S. As with the BL Liveblog, this will go backwards, with the most recent commentary appearing up top.

12:00am
End of Part 3! On to the 4th and final part!

11:59
End of show.
3/4-SLEEVE SWEATERS: nope
FRUGALITY QUOTIENT: nope
HEALTH QUOTIENT: nope
VERDICT: 2/10, for infuriating me with ... factory line footage.

11:58
Now profiling snackmakers Pirates Booty. Its the same damn conveyor belt with different food on it. You wont fool me, Summers!

11:52
Unwrapped is profiling organic grocery store Whole Foods, a.k.a. Whole Paycheck, a.k.a. That Place Where I Cant Afford Apples. Theyre trying to "dispel the myth that organic has to cost more." Unmentioned: "sell $40 chicken legs."

11:45
Its a quarter to midnight and Im drinking iced coffee. The hallucinations should start soon. My Christmas tree is already starting to look like a Tim Burton movie.

11:40
Alternate names for Unwrapped: The Conveyor Belt Show, People in Hairnets, White Owners/ Non-White Employees, and Drippy Chocolate.

11:33
The Husband-Elect and I have a private joke about this show in that sometimes, we have entire conversations using Marc Summers vocal inflections:
Me: "Hon, can you get me ... a cup of coffee?"
Him: "Would you like ... a little milk?"
Me: "Maybe also ... a paper napkin?"
Him: "Of course, Ill ... be right back."

11:31
THE SHOW: Oh god ... Unwrapped.
THE HOST: Marc Summers
THE CONCEPT: How boring mass produced food is boringly made.

11:29
End of show.
3/4-SLEEVE SWEATERS: zero - Weird Al Yankovic shirts is Altons perred look
FRUGALITY QUOTIENT: sky high
HEALTH QUOTIENT: medium
VERDICT: 12/10, for being my TV boyfriend (with apologies to Tim Riggins).

11:27
Alton now preparing a Dutch Pancake, or, as its more commonly known, a Pancake That Pays for its Half of a Date.

11:25
How much I wanted to see "Its Complicated" at the beginning of the day: 54%
Number of commercials for "Its Complicated" seen today: approximately 30
How much I want to see "Its Complicated" now: -4%

11:21
Holy ... the recipe for Yorkshire pudding is almost exactly the same as the recipe for popovers! This show makes everyone smarter. Is there any doubt its the best on Food Network?

11:20
We have suddenly jumped to Yorkshire pudding, as defined in the 1500s. We have gone Back to the Future, and Doc Alton Brown is our guide, Marty.

11:15
The popovers are being filled with all kinds of disturbing things - fruit, ice cream, broth, etc. Wheres the butter? Wheres the jam? They are afraid and alone. Unfrozen Caveman Popovers.

11:12
Have those popover signs been popping up throughout they whole show? They have, havent they? Im not a genius, then. Im merely brilliant.

11:09
Oh! Hes buying a popover pan. Hes making popovers. Im a genius. All hail me.

11:05
This is brilliant. Altons given us the show recipes ingredients, but hasnt revealed the name of the recipe itself yet. We have to figure it out ourselves. He is the Will Shortz of TV chefs.

11:02
Alton is explaining flour, and hes uncomfortably close to the camera. He has 257 eyebrow hairs.

11:00
THE SHOW: Good Eats! Finally!
THE HOST: Alton Brown!
THE CONCEPT: Cooking nerd schools us, is generally pretty great.

10:59
End of show.
3/4-SLEEVE SWEATERS: 0
FRUGALITY QUOTIENT: pretty high - theyre volunteers
HEALTH QUOTIENT: theyve been working out, so its okay
VERDICT: 6/10, for the lack of yelling.

10:57
Miss Brenda just got a look at her new home, and shes stunned. The dining room almost knocked her over. What a sweet lady.

10:47
Fill in the blank! There is a disturbing amount of food _____:
A) stitting outside without rigeration
B) in close proximity to the ground
C) being prepared by men whose primary talent is sweating

10:42
Irvine is hilariously reluctant to yell at his fellow volunteers. Its like watching a pit bull with a Barbie jump rope tied around its muzzle.

10:40
In regard to Bobby Flays repeated Throwdown drubbings, reader Kat writes: "Challenging anyone and everyone to a Throwdown is getting slightly embarrassing, especially when you lose every dang time. Im only trying to protect you, man."

10:38
The manufactured drama in this show is freakin killing me. Have they ever not finished in time?

10:36
Our brown rug is now a brown rug with red spots. Merry Christmas!

10:31
Sweet and sour sauce spill. Back in a minute.

10:24
Ooo - I lied. This is an hour-long show. Irvine is safe ... FOR NOW.

10:17
This show ends in 13 minutes and no ones started cooking yet. Theyre about to have some very angry Habitat for Humanitarians on their hands. And they have hammers.

10:14
Does everyone in Mississippi play banjo or blues guitar? Is that a prerequisite to live in the state? On Long Island, you have to know the lyrics to every Bill Joel song.

10:12
Robert is squaring off/doing a dance of love with the local soul food restaurant owner. If theyre not making out by the end of this, I will eat my own socks.

10:03
At the end of the show, theyre giving Brenda keys to her renovated home, which was ruined in Katrina in 2005. Yknow, weve been looking at pictures from the hurricane for three years now, and its still infuriating and sad.

10:00
THE SHOW: Dinner Impossible
THE HOST: Robert Irvine
THE CONCEPT: The Chef has to feed 1000 volunteers in Biloxi, Mississippi. He has nine hours.

9:58
End of show. Father Leo won, duh.
3/4-SLEEVE SWEATERS: none
FRUGALITY QUOTIENT: pretty high
HEALTH QUOTIENT: fairly high, I guess. Im flustered
VERDICT: 9/10, for avoiding the obvious holy cow jokes

9:58
The bed music sounds like its excerpted from Rocky 16: Rocky Goes to Crate & Barrel.

9:52
Dear Pope Benedict,
Hi there! How are you? So glad you seem to be doing well. I was just wondering - is there a way to incorporate more fajitas into the average mass? I promise I would go more often.
Hugs,
Kristen
P.S. I understand if you dont want to dignify this with a response.

9:48
Father Leos secret marinade ingredient: "holy water." And he was taught to chop by Mother Theresa. What a cool life, Batman.

9:43
Father Leo is a ham of the highest order. Can I say that? Will I still get into heaven?

9:41
We have entered Hour 12 of the blogathon. There is a butt-shaped jello mold where my actual butt used to be.

9:38
A haiku about Father Leo:
Awesome ninja priest
preaches peace but will nunchuk
you if provoked, dude.

9:33
Leos a breakdancing Catholic priest who loves cooking and has a third-degree black belt. He also has many, many religious cooking puns in his back pocket. Bobby is a dead man. And his soul isnt too safe, either.

9:30
THE SHOW: Throwdown
THE HOST: Bobby Flay
THE CONCEPT: Bobbys challenging a priest for the Best Fajita crown. Expect a lot of holy plays on words.

9:28
End of show.
3/4-SLEEVE SWEATERS: none - will the mustache suffice?
FRUGALITY QUOTIENT: surprisingly relevant - there was a budgetary aspect to the challenge
HEALTH QUOTIENT: uh - okay, I guess
VERDICT: 7/10, for the mustache

9:27
The fire chief/eree has an incredible handlebar mustache not unlike this Emperor Tamarin.

9:22
Bobbys adding honey to his tomato sauce. Ive never seen that before. Italian grandmamas that read this blog: does this happen?

9:20 
If my ears doth not deceive me, Keith just called his poultry "chicken bosom." Im using that from now on and claiming it as my own. No one will ever know. MUAHAHAHAHA.

9:19
But seriously, Keith ate him.

9:18
Oh, how I jest. Both men are still alive. Their fight will be fought in an arena of food.

9:15
Bobby walked into the firehouse to propose the challenge and Keith ate him. It was awful.

9:12
Big difference between Bobby and Keiths cacciatore: Flay uses red wine, while the fiighter opts for white, figuring it goes better with chicken. I think I have to go with the Iron Chef here, folks. Red wine + tomatoes = party in my mouth, and everyones invited.

9:10
Chicken cacciatore literally translates into "hunters chicken," or "chicken that you caught with a big gun and then soaked in tomatoes until its bloody-looking."

9:06
Do you have a distinctive accent? Does it get worse when youre around your family? Mine does, and Bobbys is too, the longer he hangs out with these New York fiighters.

9:01
New York City firehouse chef Keith Young is 6-foot-6, and has a Long Island accent thats almost as big. He loves "protectin prah-petty" and "caw-melized onions." I love his bald head.

9:00
THE SHOW: Throwdown
THE HOST: Bobby Flay
THE CONCEPT: The Chef of note challenges a renowned Chicken Cacciatore cook to discover whose version is best.

8:59
End of show.
3/4-SLEEVE SWEATERS: none - but the bird of paradise blouse made up for it
FRUGALITY QUOTIENT: n/a
HEALTH QUOTIENT: below absolute zero
VERDICT: 10/10 - insanely entertaining, yall

8:54
Michaels here! Hes dressed in a Santa suit to enhance his natural Santa-ness, and even in the jacket, its apparent hes lost significant weight. Paula has too, come to think of it. Anyone know what theyre doing?

8:53
Paula is calling her decorator out for bringing store-bought cookies to the swap. The decorator looks mortified, like you just told her she has toilet paper stuck in her teeth.

8:52
Reader Robyn has an excellent question: "What happened to the lady who won the last Food Network Star?"

8:48
Yall, were not done yet! Paulas decking the halls in a tasty way. Or something. Its late, and I just ate two pounds of sesame noodles.

8:44
Crossover alert! Paulas brought in Bobby from HGTV. Hes teaching her how to wrap cookies all pretty-like, with ribbon and such. History Channel wishes it was this riveting.

8:38
If our first child is a boy, were naming him Paul Dean. He will be Southern, super gay, and totally delightful.

8:33
How do the Deens have so many family recipes? It seems like every dish has been in their family since the beginning of time. We have one family recipe, and its for wallpaper paste.

8:32
Jamie and Bobby sighting! Theyre making ... sand tarts? What the hell are they saying?

8:29
Seen today: Ina, Giada, Bobby, Tyler, Rachael, lots of Paula
Unseen today: Mario, Ace, Sara, Anne Burrell, Santa Claus, James Bond

8:22
The further we get into this show, the more apparent its become that Paula might be partaking in some Christmas spirits. I wish I could join her, but there are EIGHT HOURS OF BLOGGING LEFT. Eat your heart out, Jerry Lewis.

8:14
Also, theyre toasting nuts. Hee. Toasted nuts.

8:11
Hee. The lady cooking with Paula now is named Mrs. Susie Butts. In college, I worked making cold calls to hundreds of people with (really real) names like Warren Peace, Homer Simpson, John F. Kennedy, and Mrs. Shitrit.

8:06
Paula 2009 is the kind of grandma youd introduce to all your friends, and then take to a champagne bar/drag club to hang out with ladies with names like Barbara Ghanoush and Honey Crisp. The next day, shed disappear back to Georgia and youd be sad for like, 100 years.

8:04
Time for another multiple choice question! Paula is wearing:
A) a brightly-colored shirt
B) Jimmy Buffet
C) several pomegranates
D) a Polynesian barbecue

8:02
Paula 2009 is SO MUCH MORE GLAM than Paula 2006. Whereas Paula 2006 probably enjoyed bridge and 60 Minutes, Paula 2009 would wear leather pants and tour with the Scissor Sisters.

8:01
THE SHOW: Paulas Cookie Swap
THE HOST: Paula Deen
THE CONCEPT: Friends and family of the Deenster are dropping by with their favorite cookie recipes. Jamie and Bobby are here! Finally, yall!

7:59
End of show.
3/4-SLEEVE SWEATERS: zip
FRUGALITY QUOTIENT: n/a
HEALTH QUOTIENT: n/a, unless youre into eating trees
VERDICT: 5/10, for lack of terrifying Carrie juge and bizarre four-level pineapple tree topper that will never leave my nightmares

7:55
Edible Film Baker is getting reamed by the judges. (A pun! Its a pun!)

7:52
L.A. guy just told his mom to clean up his mess! Its a shocking parent/child role reversal and its making me uncomfortable. The familial hierarchy exists for a reason, people!

7:47
How I know the Husband-Elect is the right guy: he saw me after ten hours of blogging and didnt scream "CRONE!" and run away to Timbuktu.

7:44
Staten Island baker is using an edible film paper, which I had no idea existed. I will be licking a lot more random paper now. Yknow, to test it out.

7:42
Question for readers: would you want to eat ornaments that have been shoved in a sap-filled Christmas tree? Where squirrels and birds might have lived? I suck on tinsel every now and then, so no judgment.

7:40
The Long Island bakers brother is hilariously inept.
Interviewer: What do you like, David?
Brother: Sports and ... uh, sports.
~~~
Brother (holding up ornament): Where should I put these?
Baker: Its a Christmas tree, David.

7:32
Food Network Drinking Game, Rule #2893752: If something can go wrong with a Food Challenge ingredient, it will. And it wont be something youd ever expect. "Oh no, my tortilla is too flaky!" "Oh no, my edible silver beads are too roll-ey!" "Oh no, my cream puffs are becoming too moist, which will disconnect them from the adhesive chocolate!"

7:30
Another baker basically took some lasagna ingredients, spray painted them, and threw them up wherever theyd fit. Im not sayin I could do that, but Im very good at sticking lasagna in trees.

7:22
One baker is making garland out of metal tubing and cream puffs. Another is doing it with amber sugar-covered chestnuts. These may end up tasting like roofing material, but they sure look good.

7:16
In New York, theres a childrens behavioral adjustment program commercial that promises to fix your kids bad habits. One part claims it will even "turn your childs attitude around in one minute or less." Imagine the possibilities there. I imagine it will involve threats to send kids to China.

7:11
Food Network brought in the contestants parents and siblings in as special assistants, and there is immediate friction between the Staten Island mother/daughter pair. I hope this doesnt devolve into Jersey Shore-style shenanigans. Theres not enough spray tan in the world.

7:10
Lisa Simpson is trying to find her way north, and Bart has a faucet stuck to his ... damn, this isnt the right channel.

7:06
There is a shocking lack of Carrie Whats-her-face, the terrifying British judge that usually reduces the contestants to weeping piles of mushy goo. Its going to be up to the guy with the glasses and spiky hair who isnt Guy Fieri (TGWTGASHWIGF), and I dont think he has the cojones.

7:03
Todays competitors are three New Yorkers and a dude from L.A. whose "mother would cry if [the tree] wasnt pretty enough." Has mom trained him well enough? Will the New Yorkers bring their crowbars? Can everyone make nice flowers? FEEL THE EXCITEMENT.

7:01
THE SHOW: Food Network Challenge - Edible Ornaments
THE HOST: The guy with the glasses and spiky hair who isnt Guy Fieri
THE CONCEPT: Cakemakers are taking real trees and covering them with edible ornaments

Part 3 of a 3-part series about sugar and sugar substitutes.

Over the past two weeks, in our quest to unlock the mysteries of sweeteners, we have covered the calorie-free-but-mostly-chemical (though I still heartily vouch for stevia’s naturalosity if you buy organic) and real sugar, both ined and raw(ish). But there remains a pantheon of sweeteners yet unexamined: the gooey, sticky syrups.

Liquid sweeteners are versatile and ubiquitous. But, just as it goes with their crystalline cousins, few liquid sweeteners are untouched by human hands before they reach our supermarket shelves or farmer’s market stalls.

So what’s the buzz about the sticky sweetness?

Photo: Vicky Brock via flickr

Honey
Honey is produced by the synergy between bees and flowers. Bees collect nectar from the flowers in their mouths, mixing it with enzymes, and then deposit the resulting sweet stuff in little pockets of wax back at the hive.

Before it’s processed, raw honey is loaded with phytonutrients, trace minerals, and antioxidants depending upon flower diversity. Honey has been shown to relieve cough and treat cuts, but should not be given to children under the age of one.

Molasses
Molasses, as we covered briefly last week, is made from cane or beet sugar. The juice is extracted, the remaining crystals are removed, and a dark, thick syrup remains. Also known as treacle, molasses is most commonly used in baking and cooking. A gingerbread man would not be the same without rich molasses.

Molasses comes in three grades:
Light or Barbados Molasses: From the first pressing of the sugarcane, this is the lightest in color, sweetest, and mildest variety, often used as pancake syrup or to sweeten beverages.
Dark Molasses: From the second pressing of the sugarcane, dark molasses is less sweet and has a stronger flavor than light. It is most commonly used in baking and cooking.
Blackstrap Molasses: From the third processing of the sugarcane and used mostly as an iron supplement, blackstrap molasses is considered too strong and bitter for baking. Trust me, my favorite ginger cookies and I learned this the hard way.
Unsulfered vs. Sulfured: Unsulfured molasses is free of sulfur dioxide, a preservative to improve shelf life. Sulfured molasses is not quite as sweet as unsulfured.

Photo: My Lil Rotten via flickr

Maple Syrup
Maple syrup, the pride of the Great White North, is produced from the sap of maple trees. The process is fairly simple: sap is collected from a tapped tree, boiled to evaporate the water, and poured through a filter to remove any nasty bits. The longer the sap is boiled, the darker and sweeter the syrup.

Maple syrup, with its myriad uses, is classified into four grades, based on color, not quality:
Grade A Fancy or Light Amber: light golden color, subtle maple flavor, used for the table
Grade A Medium Amber: golden color, more distinct maple flavor, used for the table
Grade A Dark Amber: light russet color, rich maple flavor, used for the table and cooking/baking
Grade B: deep russet color, strongest maple flavor, used for the table, best grade for cooking/baking

Corn Syrup
Oh corn syrup. There is so much confusion about you. First of all, corn syrup and high-fructose corn syrup are different beasts. Corn syrup is derived from cornstarch, and while often called glucose syrup, the latter can be made from the starch of just about any other grain.

Corn syrup, both the dark and light varieties, is a Southern staple for making pecan pie. My grandmother’s pantry was never without it. We used the “maple” version for pancakes too. Light corn syrup is often used in candy making. Bonus Halloween Fake Blood Recipe: Mix 3 parts corn syrup to 1 part clear dishwashing liquid. Add red food coloring until desired color is achieved. Apply wherever fake blood is required. (Since it’s partially soap-based, it will wash out of clothes.)

Corn syrup’s evil twin, high fructose corn syrup, is corn syrup that as been chemically altered to increase the percentage of fructose which heightens its sweetness. HFCS became widespread in mass food production because a little bit goes a long way. So much so that a recent Princeton University study showed that “[a]nimals with access to high-fructose corn syrup gained 48 percent more weight than those eating a normal diet.”

Agave Nectar
Agave nectar is another highly controversial sweetener. Juice (or sap) from the agave cactus is boiled down, and, depending on the processor, treated with enzymes to increase sweetness and viscosity. Whether this process is as highly ined as that of table sugar or more “natural” is still up for debate.

Agave nectar can be found in light and dark varieties and, because of its neutral flavor, is a favorite in cooking and baking. It also dissolves easily in cold fluid, so it works well as drink sweetener.

Agave’s problems arise from being touted as a “low-glycemic” sweetener, perfect for diabetics and people watching their blood sugar. Well, agave nectar is primarily fructose, and the glycemic index only measures glucose. Do you see where I’m going? So while it rates low on the GI scale, it’s still a sugar, with the same calories as sugar, and and should be eaten in moderation, just like sugar. Sorry for the buzzkill; or maybe I just made your day.

Sweeteners, Health, and The Glycemic Index
The Glycemic Index ranks carbohydrates on a scale of 1 to 100 by the amount they raise our blood glucose levels. According to the Glycemic Index Foundation, “Choosing low GI carbs...is the secret to long-term health, reducing your risk of heart disease and diabetes and is the key to sustainable weight loss.”

* Low GI = 55 or less
* Medium GI = 56 – 69
* High GI = 70 or more

Cane sugar scores about 65, while agave comes in around 27 and HFCS around 89. Maple syrup is the most competitive, logging in at 54, while honey ranks between 65 and 83. You can see why, at a glance, agave nectar and maple syrup look healthier.

But not everyone agrees that the Glycemic Index is the best way to judge a food. It doesn’t account for how food is prepared, how much is eaten, or the fiber content of foods. For instance, there is a huge difference between the way your body metabolizes an agave-sweetened iced tea, a maple-syrup-sweetened granola bar, or a sugar-sweetened cookie.

In some ways, natural sweeteners like honey and maple syrup are the healthier choice than ined sugar. Since their production processes are less intense, the trace minerals remain. But they are still sugars, and the moderation song keeps coming on the radio because it has universal appeal. It might not be the most danceable tune, but it’s one we can all sing along to.

The Sweet Stuff in Action
Now that we know what we’re dealing with, how do we apply this knowledge in the kitchen? Well, I found two great guides to sweetener substitutions for cooking and baking: this simple, straightforward chart (thanks JBF!) and this more in-depth table, complete with notes on flavor and how to tweak baking soda quantities. Here’s a quick and dirty summary:

Alternative to Refined White Sugar Ratio
1 cup to 1 cup : turbinado, Sucanat, demerara
3/4 cup to 1 cup: honey, maple syrup, agave nectar; decrease liquid by 3 tbsp to 1/4 cup
1 1/4 cup to 1 cup: molasses; decrease liquid by 5 tbsp

Now go bake something sweet, healthy, and good!

Resources/Further Reading
The World’s Healthiest Foods
Mayo Clinic Expert Answers: Diabetes
A Sweet Problem: Princeton researchers find that high fructose corn syrup prompts significantly higher weight gain
Fooducate: Eight Facts about Agave Nectar
Grist: The Low-down on Agave and Other Natural Sweeteners

~~~

If this article tipped your canoe, float on over to
The Sweet Stuff, Part 1: A New Color in the Packet Rainbow
The Sweet Stuff, Part 2: White, Brown, and Sparkly Crystals
Mmm...Is for Maple Ginger Applesauce

Many thoughts and well-wishes going out to Japan today. To my knowledge, the Red Cross is not taking donations yet (11am EST), but are staying abreast of the situation. Check their updates here.

And with that, the links.

1) The Awl: How to Split a Check at a Restaurant
This one was all over the interwebs this week, since writer Neel Shah offered up somewhat controversial advice on footing a dining bill. He says if you’re under 25, you pay for what you ate. If you’re over 25, you split the check equally. Naturally, this isn’t fair to non-drinkers, but there’s an alluring simplicity to having everyone cough up the same amount of dough. Opinions?

2) Food Politics: The perils of food nutrition and resesarch
Marion Nestle explains how she discerns good food research from bad food research, and maybe, how we should, too. She mentions three criteria: biological plausibility, factoring for other influences, and the study’s sponsor.

Wiki Commons my100cans

3) USA Today: Is it healthy to drink diet soft drinks? The answer is fizzy.
That study Nestle was specifically erring to? Is this one. Theres an observational link between diet soda and an increase in risk for strokes and heart attacks. Is it genuine? Im not sure, but will tell you after I finish this lovely Diet Pepsi.

4) New York Times: Creamy, Brothy, Earthy, Hearty
Mark Bittman gives up 12 vegetable soup recipes, that honestly, you can extrapolate into an infinite number of slightly different dishes with the mere addition or subtraction of a few select ingredients. Also, I wonder if he based the title on The Who’s Meaty Beaty Big and Bouncy album. Also, derf.

5) Get Rich Slowly: The GRS Garden Project – February 2011
JD and his wife Kris are starting their yearly garden project up again. If you ever wanted to see how lucrative growing your own produce can be, both in a fiduciary and flava sense, this monthly series is a must-read

6) Walletpop: Top 10 Fruits With the Most Nutritional Bang for Your Buck
It’s a quick list, but as those things go, it’s a good one.

7) stonesoup: 3 uber-simple lunches you can make at work in less time than it takes to go out and buy something
Think you don’t have time to cook yourself a delicious meal? Not so fast, bucko.

8) Money Saving Mom: What do you do when you don’t feel like being frugal anymore?
Short, to-the-point three-step post about what to do when you feel like taking a break. Great advice within.

9) New York Times: In New Food Culture, a Young Generation of Farmers Emerges
(And they’re all really, really hot.) Agriculture is the new culture, period, as many independent croppers are youths in their ‘20s and ‘30s. The downside: money. As in, there ain’t none.

10) Village Voice: Is it Okay to Eat My Stinky Food in the Office?
Ack. No! Okay, maybe. But it depends on the stink. Don’t go cracking open a durian by my desk, or I will staple you to a manila folder.

HONORABLE MENTIONS

Consumerist: Grow Your Own Everlasting Salad
Gardening tips, great title.

New York Magazine: Best of Food Issue
And the winner is: all of us.

Time Magazine: A Food Fight in the Budget Debate
More on the budget cuts, and how they could affect federal food departments.

AND ALSO

Paula Deen Riding Things
Scratch that. The winner is the internet. If you havent seen this site yet ... Paula herself approves.


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Consumption of fatty fish and fish-oil supplements linked to 71 percent higher risk

A second large, prospective study by scientists at Fred Hutchinson Cancer Research Center has confirmed the link between high blood concentrations of omega-3 fatty acids and an increased risk of prostate cancer.

Published July 11 in the online edition of the Journal of the National Cancer Institute, the latest findings indicate that high concentrations of EPA, DPA and DHA – the three anti-inflammatory and metabolically related fatty acids derived from fatty fish and fish-oil supplements – are associated with a 71 percent increased risk of high-grade prostate cancer. The study also found a 44 percent increase in the risk of low-grade prostate cancer and an overall 43 percent increase in risk for all prostate cancers.

The increase in risk for high-grade prostate cancer is important because those tumors are more likely to be fatal.

The findings confirm a 2011 study published by the same Fred Hutch scientific team that reported a similar link between high blood concentrations of DHA and a more than doubling of the risk for developing high-grade prostate cancer. The latest study also confirms results from a large European study.

"The consistency of these findings suggests that these fatty acids are involved in prostate tumorigenesis and recommendations to increase long-chain omega-3 fatty acid intake, in particular through supplementation, should consider its potential risks," the authors wrote.

"Weve shown once again that use of nutritional supplements may be harmful," said Alan Kristal, Dr.P.H., the papers senior author and member of the Fred Hutch Public Health Sciences Division. Kristal also noted a recent analysis published in the Journal of the American Medical Association that questioned the benefit of omega-3 supplementation for cardiovascular diseases. The analysis, which combined the data from 20 studies, found no reduction in all-cause mortality, heart attacks or strokes.

"Whats important is that we have been able to replicate our findings from 2011 and we have confirmed that marine omega-3 fatty acids play a role in prostate cancer occurrence," said corresponding author Theodore Brasky, Ph.D., a research assistant professor at The Ohio State University Comprehensive Cancer Center who was a postdoctoral trainee at Fred Hutch when the research was conducted. "Its important to note, however, that these results do not address the question of whether omega-3s play a detrimental role in prostate cancer prognosis," he said.

Kristal said the findings in both Fred Hutch studies were surprising because omega-3 fatty acids are believed to have a host of positive health effects based on their anti-inflammatory properties. Inflammation plays a role in the development and growth of many cancers.


It is unclear from this study why high levels of omega-3 fatty acids would increase prostate cancer risk, according to the authors, however the replication of this finding in two large studies indicates the need for further research into possible mechanisms. One potentially harmful effect of omega-3 fatty acids is their conversion into compounds that can cause damage to cells and DNA, and their role in immunosuppression. Whether these effects impact cancer risk is not known.

The difference in blood concentrations of omega-3 fatty acids between the lowest and highest risk groups was about 2.5 percentage points (3.2 percent vs. 5.7 percent), which is somewhat larger than the effect of eating salmon twice a week, Kristal said.

The current study analyzed data and specimens collected from men who participated in the Selenium and Vitamin E Cancer Prevention Trial (SELECT), a large randomized, placebo-controlled trial to test whether selenium and vitamin E, either alone or combined, reduced prostate cancer risk. That study showed no benefit from selenium intake and an increase in prostate cancers in men who took vitamin E.

The group included in the this analysis consisted of 834 men who had been diagnosed with incident, primary prostate cancers (156 were high-grade cancer) along with a comparison group of 1,393 men selected randomly from the 35,500 participants in SELECT.