North Shore LIJ

January 11, 2012

Can Lower Body Mass Index Be an Early Sign for Alzheimer’s Disease?

Marc Gordon, MD

Obesity, a disease in itself, is a well known cause of other diseases. Midlife obesity, in particular, has been linked with an increased risk of late-life dementia and Alzheimer's disease. Interestingly, patients who have dementia due to Alzheimer's disease are actually more likely to be underweight.

The cause of this association has been unclear. It has been speculated that loss of body mass may be the result of dementia. This makes sense because dementia sufferers may simply be forgetting to eat. Or the inherent decrease in physical activity associated with dementia leads to loss of muscle mass. There is also the possibility that anti-Alzheimer’s medications has adverse effects on appetite.

However, according to a recent study published in Neurology, the authors were able to demonstrate a correlation between lower body mass index (BMI) and the presence of biomarkers suggestive of Alzheimer’s disease pathology on brain imaging and in cerebrospinal fluid. These patients had normal cognition or mild cognitive impairment (MCI).  Lower BMI in these subjects cannot be explained as a consequence of dementia since they do not have the disease. This leads researchers to suggest that there may be systemic changes in appetite or metabolism as an early manifestation of the disease process.  

 

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December 21, 2011

5 Ways Migraine Sufferers Can Keep Their Holidays Jolly

Noah Rosen, MD

From dealing with the endless lines while gift-shopping to burning the candle at both ends trying to attend all of the holiday parties, this time of year can be anything but jolly for migraine sufferers.

During the holiday season, we tend to sleep less, eat more and exercise less frequently – a bad combination that can trigger attacks in migraine sufferers. The good news is, you can prevent severe episodes of migraine by following this advice:
    
● Don’t skip meals. Empty stomachs can trigger headaches, so keep a regular and healthy eating schedule.

● Avoid common food triggers for migraine. Avoid things like ripe cheese, processed meat that include nitrates and chocolate.

● Maintain a regular sleep schedule. Stick to a regular sleep pattern by going to bed and waking up at the same time, even on the weekends. Lack of sleep can bring on migraines.

● Drink in moderation—if at all. Alternate alcoholic drinks with glasses of water and avoid red wine, since it contains an amino acid, which is a common migraine trigger.

● Shop early or online. The worst scenario for a migraine sufferer is to go shopping during peak time when the stores are hectic and hot. Try shopping earlier in the day to avoid the crowds and longer lines. Or better yet, shop online from the convenience of your own home.

Don’t forget about yourself.  With all of the holiday stress and busier than usual schedules, don’t forget to take time out for yourself and do whatever makes you happy--even if that means alone time or buying something for yourself.
 

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November 22, 2011

8 Thanksgiving Calorie Savers

Eric Sieden

Click the Thanksgiving infographic for larger sizes

The average American eats about 3,000 calories on Thanksgiving, according to the American Council on Exercise. But you can enjoy the holiday without stuffing yourself. Here’s how:
 

• Cut half the calories in turkey by not eating the skin. 
• Add more vegetables to stuffing (carrots, celery, mushrooms) so you’ll use less bread. Swap in whole wheat for white bread as a healthier option.
• Cook yams with skim milk and save up to 70 calories per serving
• Save up to 55 calories per serving by preparing a green bean casserole with milk, fresh mushrooms and seasonings rather than cream of mushroom soup. 
• Make fresh cranberry sauce sweetened with orange juice instead of refined sugar.
• Choose pumpkin pie with a low-fat crust for dessert, and save 10 grams of sugar and almost half of the carbs compared with a similar slice of pecan pie.

How do you plan to keep your Thanksgiving dinner healthy? Tell us in the comments.

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November 21, 2011

How to Store and Enjoy Leftovers

Nancy Copperman, RD

Many people think the best part of Thanksgiving is the leftovers. Here’s how to enjoy yours safely, according to the American Dietetic Association.

Storage

• Refrigerate or freeze leftovers within two hours of cooking the food. 
• Store leftovers in airtight, shallow containers (two inches deep or less).
• Remove turkey from the bone and store it separately from the stuffing and gravy. You can leave sliced breast meat, legs and wings whole.

Reheating and Eating

• Eat leftover turkey, casseroles and cooked vegetables within three or four days. 
• Use stuffing and gravy within one to two days. 
• Finish fruit and cream pies within two to three days and cheesecake within seven days. 
• Reheat leftovers to 165 degrees Fahrenheit. Bring leftover gravy to a steady boil on the stove before serving it a second time.
• Regardless of how many days have passed: When in doubt, throw it out!

The American Dietetic Association offers additional information on holiday food safety.

Tuesday’s blog will include tips on watching your waist on Thanksgiving.

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November 18, 2011

7 Tips to Thaw and Cook Turkey Safely

Nancy Copperman, RD

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Make sure Thanksgiving is a happy occasion by handling and cooking your turkey properly. For a frozen bird, there are three safe ways to thaw it.

• Refrigerator thawing: For safe thawing in the refrigerator, allow about one day of thawing for every four to five pounds of turkey. For example, a 15-pound turkey will take three days to thaw in the refrigerator. Set your refrigerator at 40 degrees Fahrenheit.
• Microwave thawing: Remove all original packaging, metal pieces and gizzard bags from the bird. Put the turkey on a microwave-safe plate to catch any drippings. Make sure that your microwave oven is big enough to contain your bird with the door closed entirely. Following the instructions in the owner’s manual for defrosting, put the turkey in the microwave oven on the defrost setting. Cook the turkey immediately after thawing, because some areas may warm up and begin to cook during the defrost process. Never refrigerate or freeze a microwave-thawed turkey.
• Cold-water thawing: Keep turkey in its original airtight packaging or in a leak-proof bag. Submerge the whole bird or cut-up parts in cold water, changing the water every 30 minutes. The estimated minimum thawing time is 30 minutes per pound for a whole turkey, so a 15 pound turkey will take 7.5 hours. Remember to stay with the bird in order to change the cold water every 30 minutes to prevent the growth of bacteria.

Never thaw turkey or other raw meat on at room temperature or under hot water, and never refreeze thawed turkey or any raw meat. Full Post - to Detail View