DISCLAIMER: This work, audio recordings and the accompanying handout, are the intellectual property of the clinician, and permission hasbeen granted to the Chicago Dental Society, its members, successors and assigns, for the unrestricted, absolute, perpetual, worldwide rightto distribute solely as an educational material at the scientific program being presented at the 2011 Midwinter Meeting. Permission has beengranted for this work to be shared for non-commercial education purposes only. No other use, including reproduction, retransmission in anyform or by any means or editing of the information may be made without the written permission of the author. The Chicago Dental Societydoes not assume any responsibility or liability for the content, accuracy, or compliance with applicable laws, and the Chicago Dental Societyshall not be sued for any claim involving the distribution of this work.

C212DIET TO PROMOTE HEALTH, PREVENT DISEASEWARREN KARP, PHD, DMDFRIDAY, FEBRUARY 22

Chicago Dental Society MWM & REGIONAL MEETING COURSE EVALUATION

Speaker: Date:

Subject: Number of attendees:

PLEASE RATE YOUR SPEAKER AS TO: Excellent Good Fair Poor N/A• Subject selected................................. 4 3 2 1 0• Timeliness of subject ......................... 4 3 2 1 0• Comprehensiveness........................... 4 3 2 1 0• Meeting your expectations ................ 4 3 2 1 0• Content level...................................... 4 3 2 1 0

• Delivery .............................................. 4 3 2 1 0• Voice quality....................................... 4 3 2 1 0• Holding your interest ......................... 4 3 2 1 0

• Appropriate audiovisuals ................... 4 3 2 1 0• Effective audiovisuals ........................ 4 3 2 1 0• Overall evaluation of speaker ............ 4 3 2 1 0

• Overall evaluation of program........... 4 3 2 1 0

Should this speaker be invited for future meetings? Yes q No q

What topics of interest would you like to see covered in the future?

Comments (use reverse if you need additional space):

Name (requested but not required—please print):

RETURN EVALUATION CARD TO: DO NOT FOLD CARD. FOR CDS PERMANENT FILES.Chicago Dental SocietyAloysius F. Kleszynski, DDS401 N. Michigan Ave., Suite 200, Chicago, IL 60611-5585

1

The D

iet to

Pro

mote

Health

and P

revent D

isease

Warre

n B

. Karp

, Ph.D

., D.M

.D.

Pro

fessor E

meritu

s

Georg

ia H

ealth

Scie

nces U

niv

ers

ity

wkarp

@georg

iahealth

.edu

Please Note

In o

rder to

have th

e m

ost c

om

ple

te a

nd u

p-to

-date

vers

ion o

f this

handout,

you n

eed to

go to

the w

ebsite

that I c

reate

d fo

r the 2

013 C

hic

ago

Mid

win

ter D

enta

l Meetin

g:

http

s://s

ites.g

oo

gle

.co

m/s

ite/2

01

3ch

icag

om

idw

inte

r/

On th

is w

ebsite

, you w

ill find th

e u

pdate

d v

ers

ions o

f all m

y lectu

res, in

pow

erp

oin

t form

at. In

additio

n, yo

u w

ill find lin

ks to

som

e o

f my o

ther

website

s a

nd to

my F

acebook p

age.

Thanks, W

BK

Malnutritio

n

Undernutritio

n3rdWorld

Too Few, To

o Few

Macro

nutrie

nts

Vitamins

Minerals

Dise

asesScurvy

Pellegra

Berib

eri

Specific p

atients

Cancer

ICU

Overnutritio

nIndustria

lized

Too Much, To

o Much

Calorie

sFat

Salt

Sugar

Choleste

rol

Dise

ases

Heart D

isease

Stro

keDiabetes

Undernutritio

nSigns

Sore m

ouths, sk

inAnemias

Lab Te

sts

Serum Albumin

Nitro

gen Balance

Immunity Te

stsDietM

ore Vitamins

More Protein

More Fa

t

Overnutritio

nSigns

Obesity

CV Dise

ase

High Blood Pressu

re

Lab Te

stsLDL, H

DL, T

GDietRestrict Fa

tRestrict C

alorie

s

Restrict S

alt

Restrict S

ugar

Malnutritio

n

2

So, h

ere

’s w

hat’s

real w

hen it

com

es to

nutritio

n.

Heart D

isease

Stro

ke/A

lzheim

er’s

Dis

ease

Perip

hera

l Vascula

r Dis

ease

Dia

bete

s

Hyp

erte

nsio

n

Obesity

Cancer

Nutritio

n is

a S

CIE

NC

E th

at

stu

die

s th

e n

atu

re a

nd

dis

tributio

n o

f nutrie

nts

in fo

od,

their m

eta

bolic

effe

cts

, and th

e

effe

ct o

f the d

iet o

n c

hanges in

th

e o

rganis

m.

Nutritio

n S

cie

nce E

volve

s

Sta

rch

es a

re h

ea

lthy

Sta

rch

es w

ith fib

er a

re h

ea

lthy

Too m

uch fa

t is u

nhealth

y.

Too m

uch fa

t is u

nhealth

y.

Satu

rate

d fa

ts a

re u

nhealth

y.

Polyu

nsatu

rate

d fa

ts a

re h

ealth

y.

Too m

uch fa

t is u

nhealth

y.

Satu

rate

d fa

ts a

re u

nhealth

y.

Oliv

e o

il and o

ther m

onounsatu

rate

d fa

ts a

re h

ealth

y.

Fis

h o

il and o

ther p

olyu

nsatu

rate

d fa

ts a

re h

ealth

y.

3

An E

xam

ple

Pro

tein

Bu

ilds B

ig M

uscle

s

Guess w

hat!

You d

on’t w

ork

by s

imple

diffu

sio

n! Y

ou’d

be d

ead if yo

u

did

.

Hom

eosta

sis

, whic

h is

a c

hara

cte

ristic

of liv

ing

tissues, is

a s

teady-s

tate

aw

ay fro

m e

quilib

rium

.

Example

If you want bigger m

uscles, all you

have to do is eat m

ore protein???

Refle

xive T

hin

kin

g

Mu

scle

s a

re m

ad

e o

ut o

f pro

tein

.

If I exe

rcis

e, I te

ar s

om

e m

uscle

fibe

rs.

If I am

we

igh

tlifting

to b

uild

bu

lk, I n

ee

d

extra

pro

tein

in m

y die

t.

If I take

pro

tein

su

pp

lem

en

ts, I c

an

bu

ild

mu

scle

be

tter a

nd

rep

air m

uscle

be

tter.

4

Refle

xive R

efle

ctive

Is m

uscle

wa

stin

g a

sig

n o

f pro

tein

m

aln

utritio

n?

Do

es s

up

ple

me

ntin

g a

n u

nd

ern

ou

rish

ed

p

ers

on

with

pro

tein

incre

ase

mu

scle

m

ass?

Do

es s

up

ple

me

ntin

g a

no

rmo

-no

uris

he

d

or o

vern

ou

rish

ed

pe

rso

n w

ith p

rote

in

incre

ase

mu

scle

ma

ss?

Refle

xive R

efle

ctive

In a

no

rmo

-no

uris

he

d p

ers

on

, is d

iet

dire

ctly re

sp

on

sib

le fo

r mu

scle

bu

lk a

nd

co

mp

ositio

n?

Ho

w is

pro

tein

dig

este

d a

nd

ab

so

rbe

d?

Wh

at c

on

trols

pro

tein

syn

the

sis

insid

e

mu

scle

ce

lls?

Is it w

ha

t I ea

t?

Wh

at is

the

po

int a

t wh

ich

“stu

die

s”

tran

sla

te in

to c

linic

al a

ctio

n?

Poop

Ure

a

Cyc

le

Muscle

Cell

Blo

od

GI T

ract

Satu

rate

d?

Alb

um

in

Tryp

topha

n

Bin

din

g

Site

s

Sa

tura

ted

?

Glu

tam

ate

D

ehyd

roge

nase

Glu

tam

ine

Syn

theta

se

Glu

tam

ine

NH

4+

Ure

a, N

H4

+

Glu

cosam

ine/C

hondro

tin S

ulp

hate

?

Effe

cts

of g

lucosam

ine, c

hondro

itin, o

r pla

cebo

in p

atie

nts

with

oste

oarth

ritis o

f hip

or k

nee:

ME

TA

-AN

ALY

SIS

. BM

J 2

010;3

41:c

4675

10 tria

ls in

3803 p

atie

nts

were

inclu

ded

Conclu

sio

ns

Com

pare

d w

ith p

lacebo, g

lucosam

ine,

chondro

itin, a

nd th

eir c

om

bin

atio

n d

o n

ot

reduce jo

int p

ain

or h

ave a

n im

pact o

n

narro

win

g o

f join

t space. H

ealth

auth

oritie

s

and h

ealth

insure

rs s

hould

not c

over th

e c

osts

of th

ese p

repara

tions, a

nd n

ew

pre

scrip

tions

to p

atie

nts

who h

ave n

ot re

ceiv

ed tre

atm

ent

should

be d

iscoura

ged.

5

Pro

tein

10

-1

5%

of to

tal c

alo

ries

Pro

tein

Most g

uid

elin

es d

o n

ot fo

cus o

n p

rote

in

QU

AN

TIT

AT

IVE

LY

.

Usually, g

uid

elin

es fo

cus o

n p

rote

in

QU

ALIT

AT

IVE

LY

; i.e, th

e m

ajo

rity of p

rote

in

should

com

e fro

m lo

w fa

t dairy, v

egeta

ble

s,

fish, le

an m

eat (o

ccasio

nally), e

tc.

What a

re A

meric

ans d

oin

g? J

ust th

e o

pposite

!

Am

eric

an H

eart A

ssocia

tion P

ositio

n

Sta

tem

ent o

n H

igh P

rote

in D

iets

Am

eric

an H

eart A

ssocia

tion H

igh P

rote

in D

iets

Ea

ting

larg

e a

mo

un

ts o

f hig

h-fa

t foo

ds fo

r a

su

sta

ine

d p

erio

d ra

ise

s th

e ris

k o

f co

ron

ary

he

art d

ise

ase

, dia

be

tes, s

troke

an

d s

eve

ral

type

s o

f ca

nce

r. Pe

op

le w

ho

ca

n't u

se

e

xce

ss p

rote

in e

ffective

ly ma

y be

at h

igh

er

risk o

f kid

ne

y an

d live

r dis

ord

ers

, an

d

oste

op

oro

sis

.

Fu

nctio

n o

f Am

ino

Acid

sB

od

y Fu

el S

tore

s?

Fat

Carbs

Proteins

as trig

lycerides

as glycogen

*non-storage

Calo

ries

140,0

00

2000

30,0

00-4

0,0

00

% C

alo

ries

80-8

5%

0%

15-2

0%

Am

ino a

cid

s a

re n

ot u

sed a

s

an e

nerg

y sourc

e, u

nle

ss yo

u

are

sta

rvin

g. N

orm

ally, o

nly

about 1

0%

of yo

ur A

TP

com

es

from

am

ino a

cid

s.

6

No

t all p

rote

ins a

re c

rea

ted

eq

ua

l!

Bio

logic

al V

alu

e o

f Pro

tein

s

The re

lativ

e n

utritio

nal v

alu

e o

f indiv

idual

pro

tein

s.

Bio

logic

al v

alu

e is

rela

ted to

the a

min

o

acid

com

positio

n o

f pro

tein

s a

nd th

e

dig

estib

ility of p

rote

ins.

Bio

logic

al V

alu

e o

f Pro

tein

s

A protein th

at p

osse

sses a

perfe

ct

balance of a

mino acids a

nd absorbed

100% has a

biological v

alue of 1

00. T

he

protein of a

n egg, e

gg w

hite

(albumin),

has th

e highest v

alue and is c

onsid

ered

a sta

ndard protein of re

ference.

Bio

logic

al V

alu

e o

f Pro

tein

s

Eg

g A

lbu

min

10

0.0

Wh

ole

eg

g9

3.7

Milk

84

.5

Fis

h7

6.0

Be

ef

74

.3

So

ybe

an

s7

2.8

Ric

e, p

olis

he

d6

4.0

Wh

ea

t, wh

ole

64

.0

Co

rn6

0.0

Be

an

s, d

ry5

8.0

Yo

u c

an

co

mb

ine

pro

tein

so

urc

es to

pro

du

ce

a

me

al w

ith “c

om

ple

te p

rote

in”.

Ge

ne

rally, p

lan

t pro

tein

s h

ave

a lo

we

r b

iolo

gic

al va

lue

du

e to

the

pre

se

nce

of

ce

rtain

limitin

g a

min

o a

cid

s.

Pla

nt

Lim

iting

Am

ino

Acid

Co

rn T

rypto

ph

an

, lysin

e

Wh

ea

t Lys

ine

Be

an

s M

eth

ion

ine

7

Com

ple

menta

ry Pro

tein

s

Milk

an

d c

ere

al

Be

an

s a

nd

rice

Co

rn a

nd

lima

be

an

s

Succota

sh

Red B

eans a

nd R

ice

Vegeta

rians

Ovo

lacto

veg

eta

rian

s a

re h

ea

lthie

r th

an

mo

st.

Ve

ga

ns a

re, g

en

era

lly, no

t as

he

alth

y an

d re

qu

ire s

up

ple

me

nts

.–Vegan diets are particularly unhealthy for children. T

hey lack

calories, calcium, iron, B

12.

–Children on vegan diets m

ay be shorter than their peers.

Die

tary P

rote

in R

ecom

mendatio

ns

The re

com

mended d

ieta

ry allo

wance (R

DA

) for

pro

tein

decre

ases fro

m 2

.2 g

/kg in

3-m

o-o

ld

infa

nts

to 1

.2 g

/kg in

5-yr-o

ld c

hild

ren a

nd to

0.8

g/k

g in

adults

.

For a

n a

dult, th

is is

very little

pro

tein

!

Rela

tionship

of C

ancer to

Anim

al

Pro

tein

With

resp

ect to

ca

nce

r, the

ma

jor

pro

ble

m w

ith a

nim

al p

rote

in is

the

a

mo

un

t of to

tal fa

t an

d th

e w

ay th

e

pro

tein

is c

oo

ke

d. B

y co

okin

g m

ea

t at

hig

h te

mp

era

ture

s (g

rilling

, bro

iling

), you

cre

ate

ca

rcin

og

en

s in

the

foo

d. P

lan

ts

are

ge

ne

rally c

oo

ke

d a

t low

er

tem

pe

ratu

res u

nd

er le

ss e

xtrem

e

co

okin

g c

on

ditio

ns.

8

Sm

oked a

nd C

harc

oal-b

roile

d

Foods

It is p

rudent to

min

imiz

e th

ese.

The F

iber B

andw

agon

Fib

er in

on

e, m

ed

ium

ap

ple

= 4

gra

ms

Ca

lorie

s in

on

e, m

ed

ium

ap

ple

= 5

3F

at g

ram

s in

on

e, m

ed

ium

ap

ple

= 0

Co

st o

f on

e a

pp

le =

$.4

0

Fib

er

25

-3

0 g

ram

s p

er d

ay

Do

no

t exc

ee

d 3

5 g

ram

s p

er d

ay.

9

Hig

h F

iber C

arb

Adva

nta

ge

On

e b

ig a

dva

nta

ge

of e

atin

g h

igh

fibe

r fo

od

s, is

tha

t the

y fill you

up

an

d a

re

ofte

n h

igh

in p

rote

in, to

o, lik

e b

ea

ns.

Fib

er is

not a

mole

cule

!It is

a fa

mily o

f carb

s.

1.

Cellu

lose-b

eta

glu

cosid

ic 1

,4 lin

kages

2.

Hem

i-cellu

lose c

onta

ins m

ain

ly xylose

3.

Lig

nin

-com

ple

x fiber p

olym

er

4.

Pectin

-apple

s, c

ranberrie

s a

nd c

herrie

s

5.

Gum

s a

nd M

ucila

ges-o

atm

eal a

nd le

gum

es

6.

Alg

al P

olys

accharid

es –

kelp

(seaw

eeds)

7.

Indig

estib

le o

ligosaccharid

es –

legum

es

Fib

ers

and D

isease

Solu

ble

fibers

may fo

rm g

els

and s

ols

in

the in

testin

e a

nd m

ay a

bsorb

m

ole

cule

s lik

e c

hole

ste

rol, b

ile a

cid

s

and s

alts

, and c

arb

ohyd

rate

s (fo

r blo

od g

lucose c

ontro

l)

Insolu

ble

fibers

pro

vid

e b

ulk

and m

ay

stre

tch th

e G

I tract a

nd in

cre

ase

peris

tals

is. T

his

may d

ecre

ase G

I cancer b

y elim

inatin

g th

e n

atu

ral

carc

inogens in

food m

ore

quic

kly.

Meta

bolis

m o

f Fib

ers

Fib

ers

cannot b

e d

igeste

d b

y hum

an e

nzym

es.

How

ever, b

acte

ria c

an m

eta

bolize

fiber a

nd

pro

duce s

hort c

hain

fatty a

cid

s (b

esid

es g

ases)

whic

h m

ay b

e a

bsorb

ed in

the d

ista

l part o

f the

inte

stin

e.

This

adds a

sm

all a

mount o

f calo

ries a

nd m

ay

have m

eta

bolic

affe

cts

.

10

The V

itam

in a

nd A

ntio

xidant H

yphe

Vita

min

s a

nd M

inera

ls

There

are

no re

com

mendatio

ns fro

m a

ny m

ajo

r health

org

aniza

tion fo

r a n

orm

al, h

ealth

y popula

tion to

routin

ely ta

ke

a s

pecific

vita

min

or m

inera

l or a

multiv

itam

in/m

inera

l supple

ments

, especia

lly ones w

hic

h c

onta

in m

ore

tha

n 1

00%

th

e R

DA

for th

at v

itam

in o

r min

era

l.

There

are

sub-p

opula

tions w

hic

h m

ight b

enefit. E

xam

ple

s

are

:

–Women of childbearing age, specifically for folic acid (C

DC, March of

Dimes recom

mendations)

–Children w

ho are not getting enough Ca++ and V

itamin D

–For undernourished individuals.

–For people w

ho have specific diseases or are critically ill.

–For postm

enopausal women not getting enough calcium

and Vitam

in D.

Vita

min

s a

nd C

ancer

Mo

st re

co

mm

en

da

tion

s fo

r ca

nce

r-p

reve

ntin

g d

iets

stre

ss s

tayin

g a

wa

y fro

m e

xce

ssive

vitam

in c

on

su

mp

tion

.

I am

no

t talk

ing

ab

ou

t me

etin

g R

DA

’s. I

am

talk

ing

ab

ou

t takin

g m

eg

ad

ose

s o

f vita

min

s in

the

mis

gu

ide

d a

ttem

pt to

p

reve

nt o

r cu

re o

r trea

t ca

nce

r.

National Institu

tes of Health State-of-th

e-Science Conference

Statement M

ultivitamin/Mineral Supplements and Chronic

Disease Prevention

In s

yste

matic

ally e

valu

atin

g th

e e

ffectiv

eness a

nd

safe

ty of M

VM

s in

rela

tion to

chro

nic

dis

ease

pre

ventio

n, w

e fo

und fe

w rig

oro

us s

tudie

s o

n w

hic

h to

base c

lear c

onclu

sio

ns a

nd re

com

mendatio

ns. M

ost o

f th

e s

tudie

s w

e e

xam

ined d

o n

ot p

rovid

e s

trong

evid

ence fo

r benefic

ial h

ealth

-rela

ted e

ffects

of

supple

ments

taken s

ingly, in

pairs

, or in

com

bin

atio

ns

of 3

or m

ore

.

11

What a

bout th

is id

ea th

at vita

min

s

scave

nge fre

e ra

dic

als

?

A fre

e ra

dic

al is

a m

ole

cu

le w

ith a

n

un

pa

ired

, hig

hly re

active

ele

ctro

n.

Fre

e R

adic

al T

heory

Th

e fre

e ra

dic

al “g

rab

s” a

ele

ctro

n fro

m

an

y mo

lecu

le it its

vicin

ity.

It do

es th

is b

eca

use

ele

ctro

ns lik

e to

e

xist in

pa

irs.

Wh

en

it “gra

bs” a

n e

lectro

n fro

m

an

oth

er m

ole

cu

le, it d

am

ag

es th

e o

the

r m

ole

cu

le.

Fre

e R

adic

al T

heory

Som

e o

f the m

ole

cule

s th

at m

ay b

e d

am

aged b

y free ra

dic

als

are

fats

, pro

tein

s, a

nd D

NA

(both

in th

e n

ucle

us a

nd in

m

itochondria

).

If mem

bra

ne fa

ts a

re a

ttacked, th

en yo

u g

et th

e b

reakdow

n o

f th

e c

ell m

em

bra

ne. If it is

a re

d b

lood c

ell m

em

bra

ne, yo

u g

et

hem

olys

is.

If pro

tein

s a

re a

ttacked, yo

u g

et th

e b

reakdow

n o

f pro

tein

s,

whic

h m

ay re

sult in

the lo

ss o

f bio

logic

al fu

nctio

n a

nd th

e

accum

ula

tion o

f “cata

stro

phic

” com

pounds.

If DN

A is

atta

cked, yo

u w

ill get a

muta

tion th

at m

ay c

ause a

gin

g

or c

ancer.

Fre

e R

adic

al T

heory

Fre

e ra

dic

als

do

no

t go

un

ch

ecke

d. T

he

b

od

y ha

s a

mu

lti-laye

d d

efe

nse

sys

tem

th

at re

acts

an

d d

eto

xifies th

e d

am

ag

ing

ra

dic

als

.

De

fen

se

s in

clu

de

:–Natural antioxidants in the body, such as B

ILIRUBIN.

–Enzym

es such as superoxide dismutase (S

OD),

catalase, & glutathione peroxidase.

–Dietary antioxidants such as beta carotene, and the vitam

ins C and E

(when present in food).

12

Tocophero

l Aceta

te

The fo

rm in

vita

min

s.

Fre

e R

adic

al T

heory

For e

xam

ple

, when V

itam

in E

“scavenges” fre

e

radic

als

, it becom

es a

free ra

dic

al a

nd m

ay b

e

more

carc

inogenic

than th

e o

rigin

al fre

e

radic

al.

This

is th

e re

ason w

hy ta

kin

g h

igh d

oses o

f vita

min

E S

UP

PLE

ME

NT

S o

r oth

er fre

e ra

dic

al

scavengers

, like b

eta

caro

tene, a

ppears

to

INC

RE

AS

E c

ancer ris

k in

a p

ers

on, n

ot

decre

ase c

ancer ris

k.

Ma

ny tim

es, vita

min

E fre

e ra

dic

al is

a m

ore

p

ow

erfu

l pro

-oxid

an

t tha

n th

e o

rigin

al fre

e

rad

ica

l.

Meta

-analy

sis

: hig

h-d

osage vitamin

E s

upple

menta

tion m

ay in

cre

ase

all-c

ause m

orta

lity. Ann In

tern

Med. 2

005 J

an 4

;142(1

)

135,9

67 p

artic

ipants

in 1

9 c

linic

al tria

ls.

Of th

ese tria

ls, 9

teste

d vitamin

E a

lone a

nd 1

0 te

ste

d vitamin

E

com

bin

ed w

ith o

ther vitamin

s o

r min

era

ls. T

he d

osages o

f vitamin

E

ranged fro

m 1

6.5

to 2

000 IU

/d (m

edia

n, 4

00 IU

/d.

A d

ose-re

spon

se a

nalys

is s

how

ed a

sta

tistic

ally s

ignific

ant re

latio

nship

betw

een vitamin

E d

osage a

nd a

ll-cause m

orta

lity.

CONCLUSION:

Hig

h-d

osage (>

or =

400 IU

/d) vitamin

E s

upple

ments

m

ay in

cre

ase a

ll-cause m

orta

lity and s

hould

be a

void

ed.

SE

LE

CT

Vit E

/Sele

niu

mP

rosta

te C

ancer T

rial

SE

LE

CT

partic

ipants

are

bein

g to

ld to

ST

OP

takin

g th

eir

stu

dy s

upple

ments

but w

ill contin

ue to

have th

eir h

ealth

m

onito

red b

y stu

dy s

taff fo

r about th

ree m

ore

years

.

The

ind

epe

nd

ent D

ata

and

Sa

fety M

onito

ring C

om

mitte

e (D

SM

C) fo

r

the

trial fo

und

tha

t se

leniu

m a

nd

vita

min

E, ta

ken a

lone

or to

ge

the

r for

an a

ve

rage

of fiv

e ye

ars

, did

no

t pre

ve

nt p

rosta

te c

ance

r.

The d

ata

als

o s

how

ed tw

o c

oncern

ing tre

nds: th

ere

were

slig

htly m

ore

cases o

f pro

sta

te c

ancer in

men ta

kin

g o

nly

vita

min

E a

nd s

lightly m

ore

cases o

f dia

bete

s in

men

takin

g o

nly s

ele

niu

m.

http

://ww

w.c

ance

r.go

v/n

ew

sce

nte

r/pre

ssre

lea

se

s/S

EL

EC

TQ

and

A

13

Be

ta C

aro

ten

e S

up

ple

me

nts

an

d L

un

g C

an

ce

r

Sm

oke

rs w

ho

take

be

ta-c

aro

ten

e

su

pp

lem

en

ts h

ave

hig

he

r lun

g c

an

ce

r ra

tes th

an

sm

oke

rs n

ot ta

kin

g th

ese

su

pp

lem

en

ts. H

ow

eve

r, sm

oke

rs w

ho

e

at 5

or m

ore

fruits

an

d ve

ge

tab

les a

d

ay h

ave

a d

ecre

ase

d ris

k o

f lun

g

ca

nce

r. Iron

ica

lly, sm

oke

rs a

re m

ore

lik

ely to

take

su

pp

lem

en

ts th

an

to e

at

tom

ato

es!

I ha

te

bro

cco

li!

Tota

l Fat

25

-35

% o

r less o

f tota

l ca

lorie

s

Fat is

very c

alo

rie-d

ense.

Ca

lorie

s/g

ram

Fat

9 kcal/gram

Alcohol

7 kcal/gram

Carbs

4 kcal/gram

Protein

4 kcal/gram

Obesity

> 6

0%

die

tary c

alo

ries fro

m fa

t resu

lts in

o

be

sity in

all a

nim

als

. On

e m

ajo

r p

rob

lem

with

the

Am

eric

an

die

t tod

ay

is th

at it h

as to

o m

uch

fat...4

0-4

2%

. Th

e

mo

re yo

u a

pp

roa

ch

this

>6

0%

figu

re,

the

mo

re p

reva

len

t ob

esity w

ill be

in th

e

po

pu

latio

n.

14

Satu

rate

d F

at

No

mo

re th

an

6-1

0%

of to

tal c

alo

ries

Lean B

acon?

Oscar M

ayer p

roudly

pre

sents

our C

ente

r Cut B

acon p

rem

ium

slic

es, c

are

fully

sele

cte

d a

nd h

and trim

med fro

m o

ur m

eatie

st

cuts

to g

ive y

ou 3

0%

Low

er F

at. W

hen y

ou w

ant to

treat y

our

fam

ily to

the v

ery

best, O

SCAR M

AYER®

Cente

r Cut B

acon

consis

tently

deliv

ers

gre

at ta

stin

g b

acon w

ith th

e fa

mous

natu

rally

hard

wood s

moked fla

vor y

ou'v

e c

om

e to

expect fro

m

Oscar M

ayer. O

scar M

ayer... n

oth

ing b

ut th

e b

est®

!

Lean B

acon?

Serv

ing S

ize 1

2g

Serv

ings p

er p

ackage 1

0

Amount Per Serving

Tota

l Calo

ries

50

Calo

ries fro

m F

at 3

5 (7

0%

Tota

l Calo

ries)

Tota

l Fat 4

g

Satu

rate

d F

at 2

g (5

0%

Tota

l Fat C

alo

ries)

Fat a

nd B

lood C

hole

ste

rol

Typ

e o

f Fat

Monounsatu

rate

d

oliv

e o

il, canola

oil

Satu

rate

d

butte

r

Tra

ns fa

t

Polyu

nsatu

rate

d

fish o

il

LD

LH

DL

low

ers

rais

es

rais

es

rais

es

rais

es

low

ers

low

ers

no e

ffect

15

Monounsatu

rate

d F

at

Up

to 1

5-2

0%

of to

tal c

alo

ries

Su

bstitu

te m

on

ou

nsa

tura

ted fa

ts fo

r sa

tura

ted

fats

an

d tra

ns fa

tty acid

s

Is e

atin

g c

hocola

te re

ally h

ealth

y?

The m

ain

fat in

chocola

te is

ste

aric

acid

.

Ste

aric

acid

(C18:0

) is th

e o

nly s

atu

rate

d fa

tty acid

that

does n

ot ra

ise L

DL c

hole

ste

rol.

The re

ason is

that a

fter

absorp

tion, s

tearic

acid

is d

esatu

rate

d to

C18:1

; hence,

the a

ctio

n o

f ste

aric

acid

in th

e liv

er is

that o

f the

monounsatu

rate

d fa

tty acid

, ole

ic a

cid

.

How

ever, c

hocola

te is

loaded w

ith fa

t and s

ugar a

nd

has

a h

uge a

mount o

f calo

ries, s

o W

AT

CH

IT! It is

not a

health

food!

What a

bout th

e a

ntio

xidants

(pro

cya

nid

ins)

in c

hocola

te?

There

is v

ery little

rela

tionship

betw

een th

e s

tudie

s o

n

unpurifie

d a

nd u

npro

cessed ra

w c

hocola

te a

nd a

cand

y bar!

A W

ord

About T

rans F

at

Hyd

rogenatio

n is

a c

hem

ical

pro

cess u

sed to

add

hyd

rogen a

tom

s to

the

unsatu

rate

d fa

tty acid

s. T

he

additio

n o

f hyd

rogen

reduces th

e d

evelo

pm

ent o

f off-fla

vors

in o

il pro

ducts

. D

urin

g h

ydro

genatio

n,

hyd

rogen b

onds in

unsatu

rate

d fa

t may c

hange

from

the c

is fo

rm to

the tra

ns

form

.

Polyu

nsatu

rate

d F

at

Up

to 1

0 %

of to

tal c

alo

ries

16

Am

eric

an

He

art A

sso

cia

tion

R

eco

mm

en

da

tion

s fo

r Om

eg

a-3

Fa

tty Acid

s

Patie

nts

with

out d

ocum

ente

d c

oro

nary h

eart d

isease (C

HD

)

–Eat a variety of (preferably fatty) fish at least tw

ice a week. Include oils

and foods rich in alpha-linolenic acid (flaxseed, canola and soybean oils; flaxseed and w

alnuts).

Patie

nts

with

docum

ente

d C

HD

–Consum

e about 1 g of EPA+DHA per day, preferably from

fatty fish.

EPA+DHA supplem

ents could be considered in consultation with

the physician.

Patie

nts

who n

eed to

low

er trig

lycerid

es

–2 to 4 gram

s of EPA+DHA per day provided as capsules under a

physician’s care.

Patie

nts

takin

g m

ore

than 3

gra

ms o

f om

ega-3

fatty a

cid

s fro

m

supple

ments

should

do s

o o

nly u

nder a

phys

icia

n’s

care

.H

igh

inta

kes c

ould

cause e

xcessiv

e b

leedin

g in

som

e p

eop

le.

NO

TE

: Vita

min

E is

als

o a

n a

nti-c

oagula

nt.

Chole

ste

rol

No

mo

re th

an

30

0m

g/d

ay

Are

eggs h

ealth

y, again

???

They a

lways

have b

een a

nd th

ey a

lways

will

be h

ealth

y. It’s th

e yo

lk (fo

r most p

eople

) th

at’s

the p

roble

m, b

ut e

ven th

at is

not a

pois

on! It’s

too m

any e

ggs th

at’s

the

pro

ble

m, h

ow

they a

re c

ooked, a

nd th

e

bacon th

at c

om

es w

ith th

em

.

17

What’s

all th

e fu

ss a

bout c

arb

s?

Tota

l Carb

ohyd

rate

s

Co

mp

lex c

arb

oh

ydra

tes

50

% o

f tota

l ca

lorie

s

Su

ga

rs

10

% o

r less o

f tota

l ca

lorie

s

Carb

s?

Th

is is

co

rn, fa

t, an

d c

arc

ino

ge

nsS

yum

, yum

!

Whole

Gra

in C

arb

s!

Mic

row

ave in

the h

usk fo

r 3 m

inute

s, th

en h

usk

corn

and s

hake in

a b

ag w

ith o

live-o

il marg

arin

e,

som

e s

alt (if yo

u w

ant) a

nd w

e a

dd C

aju

n s

pic

es

or c

urry. D

elic

ious a

nd h

ealth

y!

18

Carb

ohyd

rate

s

Carb

ohyd

rate

s a

re a

cheap s

ourc

e o

f calo

ries

Carb

ohyd

rate

s w

ill "spare

" fat m

eta

bolis

m in

your

body.

–sufficient carbohydrates are needed in your diet to prevent excess fat

breakdown or ketosis. L

ow

ca

rb d

iets

pro

mo

te k

eto

sis

.

–50-100 gm

s carbohydrate/day alleviates ketosis

Som

e o

rgans a

nd th

e fe

tus u

se g

lucose a

s a

sole

sourc

e o

f energ

y.

Carb

ohyd

rate

s a

re n

ot c

onsid

ere

d e

ssentia

l to th

e d

iet

from

a b

iochem

ical p

oin

t of v

iew

, sin

ce th

ey c

an b

e

syn

thesize

d fro

m g

lycogen

ic a

min

o a

cid

s.

Calo

ries

Am

ino A

cid

s

Keto

genic

Fa

ts

Ca

rbo

hyd

rate

s

Non-e

ssentia

l

Ke

ton

e B

od

ies

Keto

sis

Ke

tosis

is a

n a

bn

orm

al s

tate

an

d is

u

nh

ea

lthy. It o

ccu

rs d

urin

g s

tarva

tion

a

nd

du

ring

illne

sse

s (s

uch

as d

iab

ete

s).

It is n

ot a

n e

nd

-po

int titra

tion

for h

ea

lthy

die

ting

!

The D

iet to

Pro

mote

Health

and

DE

LA

Y D

isease

19

Macro

nutrie

nts

Calo

ric D

istrib

utio

ns/T

ota

l Am

ount

Tota

l Fat

25-3

5%

Tota

l Calo

ries

–Saturated F

atno m

ore than 6-10%

–Monounsaturated F

atUp to 15-20%

–Polyunsaturated F

atUp to 10%

–Cholesterol

not more than 300 m

g/day

Carb

ohyd

rate

s50-6

0%

–Sugars

no more than 10%

–Starches

50%

Tota

l Fib

er

20-3

0 g

ms/d

ay, n

ot

more

than 3

5

–Soluble F

iber10-25 gm

/day

Pro

tein

Up to

15%

, mostly a

s

vegeta

ble

pro

tein

.

TH

E D

IET

Eat le

ss s

ugar a

nd th

e s

ugar yo

u e

at s

hould

com

e fro

m fru

its a

nd d

airy p

roducts

.

Eat b

ette

r quality s

tarc

hs.

Eat m

ore

whole

gra

in fo

ods.

Eat m

ore

hig

h fib

er fo

ods.

Eat fo

od, n

ot s

upple

ments

Eat le

ss s

alt.

Drin

k le

ss a

lcohol, b

ut a

little is

pro

bably o

k.

Eat le

ss re

d m

eat.

Eat m

ore

fish, e

specia

lly oily fis

h.

TH

E D

IET

Eat le

ss s

moked a

nd c

harc

oal-b

roile

d fo

ods.

Eat m

ore

nuts

.

Avoid

hig

h d

oses o

f vita

min

supple

ments

Don’t b

e fa

t.

Exerc

ise m

ore

.

Avoid

mold

y foods.

Don’t e

at b

urn

t food.

Incre

ase yo

ur a

mount o

f soy p

roducts

.

Eat m

ore

varie

ty of fo

ods.

Drin

k flu

orid

ate

d w

ate

r and e

at io

dize

d s

alt.

Bre

astfe

ed yo

ur b

abie

s.

TH

E D

IET

Ove

rall, e

at le

ss fa

t

–Eat less saturated fat

–Eat less trans fatty acids

–Eat m

ore monounsaturated fat

–Eat few

er high-cholesterol foods.

20

TH

E D

IET

En

joy w

ha

t you

are

ea

ting

an

d s

top

b

ein

g s

uch

a fo

od

ph

ob

ic a

nd

bo

re

ab

ou

t you

r die

t!

SIN

A N

UT

SH

ELL

Ea

t a va

ried

pla

nt-b

ase

d d

iet w

ith

mo

de

rate

am

ou

nts

of m

ea

t, fat,

su

ga

r, an

d s

alt a

nd

exe

rcis

e e

very

da

y.

Gre

at N

utritio

n W

ebsite

s

http

://ww

w.n

cbi.n

lm.n

ih.g

ov/e

ntre

z/query.fc

gi

(public

access s

ite to

Medlin

e)

ww

w.a

meric

anheart.o

rg

ww

w.d

iabete

s.o

rg

ww

w.e

atrig

ht.o

rg

ww

w.u

sda.g

ov

ww

w.g

uid

elin

es.g

ov

ww

w.c

ancer.o

rg

ww

w.n

ih.g

ov

http

://ww

w.n

hlb

i.nih

.gov/h

ealth

/public

/heart/h

bp

/dash/

About th

e S

peaker

Warre

n B

. Karp

, Ph.D

., D.M

.D. is

Pro

fessor E

meritu

s o

f

Pedia

trics, B

iochem

istry a

nd M

ole

cula

r Bio

logy, O

ral B

iolo

gy

and O

ral D

iagnosis

at th

e G

eorg

ia H

ealth

Scie

nces

Univ

ers

ity, in A

ugusta

, GA

. He h

as a

Ph.D

. in n

utritio

nal

bio

chem

istry fro

m T

he O

hio

Sta

te U

niv

ers

ity and a

Docto

rate

in

Denta

l Medic

ine fro

m th

e G

eorg

ia H

ealth

Scie

nces

Univ

ers

ity. He is

an e

lecte

d m

em

ber o

f The A

meric

an

Institu

te o

f Nutritio

n (F

edera

tion o

f Socie

ties o

f Exp

erim

enta

l B

iolo

gy) a

nd is

past p

resid

ent o

f the G

eorg

ia N

utritio

n

Council. H

e h

as s

erv

ed a

s D

irecto

r of th

e N

utritio

n C

onsult

Serv

ice a

t the C

olle

ge o

f Denta

l Medic

ine fo

r over tw

enty

years

, and h

as s

erv

ed a

s V

ice C

hair o

f the B

oard

of H

ealth

in

Augusta

(Colu

mbia

County).