The Association Between Smoking and Back Pain

February 19, 2010 | by
ResearchBlogging.org

A new study published in The American Journal of Medicine highlights another reason not to light up that cigarette — smokers (current and former) are more likely to suffer from low back pain than people who have never smoked [1]. Although the association is moderate, it is strongest for chronic back pain and for adolescents.

Low back pain

By now, the vast majority of us know that smoking is bad for you. A number of health risks are associated with smoking. Indeed, many women are not aware that smoking is a risk factor for breast cancer [2]. However, there are other conditions associated with smoking besides the key conditions of cancer and heart disease. Previous research has looked at the link between the experience of low back pain and the potential risk factor of smoking [3-6]. The experience of back pain is widespread [7]. “Chronic” back pain is often of particular interest as it is associated with days lost from work and healthcare costs, in addition to the impact on the patient’s quality of life. In the UK, “persistent” back pain is that which has lasted more than 6 weeks [8]. In the US, “chronic” back pain is pain lasting more than 3 months [9]. The causes of back pain are often complex and unclear. In the present study, the association between back pain and smoking was assessed.

Amyloid Deposits in Cognitively Normal People May Predict Risk for Alzheimer’s Disease

December 14, 2009 | by

For people free of dementia, abnormal deposits of a protein associated with Alzheimer’s disease are associated with increased risk of developing the symptoms of the progressive brain disorder, according to two studies from researchers at Washington University in St. Louis. The studies, primarily funded by the National Institute on Aging (NIA), part of the National Institutes of Health, linked higher amounts of the protein deposits in dementia-free people with greater risk for developing the disease, and with loss of brain volume and subtle declines in cognitive abilities.

Normal brain vs. Alzheimers brain

NIH to Hold Conference on Family History

August 11, 2009 | by

People who have family members with certain diseases are more likely to develop those diseases themselves. Indeed, many common disorders, including cancer, diabetes, heart disease and stroke, have genetic, environmental, behavioral and lifestyle causes that are shared between family members and together contribute to an individual’s risk for developing disease.

A family health history is a written or graphic record of these factors and includes information on diseases and health conditions of biological relatives, the age at diagnosis, and the age and cause of death of deceased family members. Family health history information collected from patients has long been used by healthcare providers in the U.S. as a risk assessment tool, and has gained renewed attention with efforts in personalized medicine. Americans recognize the importance of family history to health. A recent survey found an overwhelming 96% of respondents believe their family history is important for their own health; nevertheless, only 30% have actively collected health information from their relatives to develop a family history [1].

Despite the widespread and longstanding use of family health history, important questions regarding the effectiveness of family history information for disease prediction and improvement of health outcomes remain.

Meat Consumption and Mortality Risk

March 26, 2009 | by
ResearchBlogging.org

According to a study published recently in the Archives of Internal Medicine, a high intake of red or processed meat increases the risk of death [1]. In contrast, those consuming white meat had a decreased risk of both total mortality and cancer mortality. Two years ago, a similar study identified an association between red and processed meat and cancers of the colorectum and lung [2], but this is the first large-scale study to assess the relationship between red, white and processed meat consumption and the overall risk of death.

Researchers prospectively (meaning in real time) investigated red, white and processed meat consumption as risk factors for total mortality, cancer mortality and cardiovascular disease (CVD) mortality. The dietary habits of more than a half-million men and women aged 50 to 71 years were assessed in 1995 using a 124-item food frequency questionnaire. Cohort members were then followed-up over a 10 year period (i.e. from 1995 to 2005).

Lack of Sleep Increases Susceptibility to the Common Cold

January 21, 2009 | by
ResearchBlogging.org

A study published earlier this month in the journal Archives of Internal Medicine made headlines recently. Researchers report that people experiencing poor sleep and shorter nights sleeping following exposure to the common cold are more likely to get sick than those that get better rest [1]. Scientists suggest that lack of sleep may influence the regulation of symptom mediators such as proinflammatory cytokines (signaling molecules) and histamines that are released in response to infection.