Although previous studies suggested that reducing cholesterollevels may increase cancer risk, two studies point to the contrary in cases of prostate cancer.

Two studies published in the latest issue of Epidemiology, Biomarkers & Prevention demolish the belief that lowering total cholesterol levels may favor the development of cancer. Moreover, both works point to the contrary, lower cholesterol levels may reduce the risk of prostate cancer in its extreme forms.

* Although previous studies indicated that lower the levels of cholesterol increased the risk of cancer, this study suggests otherwise.

Demetrius Albanes, a researcher at the National Cancer Institute of America, points in the first of the jobs that one of the conclusions of this research is that “a drop in total cholesterol levels may be caused by an undiagnosed cancer. In relative terms, public health, the authors note that elevated levels of HDL cholesterol seem to prevent all cancers.

Major and minor risk

The study of more than 29,000 men for 18 years makes the initiative led by Albanes one of the most important to date. During the monitoring period, 7545 cancers were diagnosed and found that low levels of total cholesterol were associated with a 18 percent risk of developing cancer increased.

These figures are similar to those which had been obtained in previous investigations, but the authors observed that the risk disappeared when excluding the cases occurred in the early years of the first control blood.

The results suggest that reduced levels of total cholesterol were not the cause of cancer. High levels of HDL cholesterol, in fact, a risk associated with a 14 percent lower for the disease even after excluding cases detected in the first nine years of monitoring.

In another study, which specifically examined the risk of prostate cancer, Elizabeth Platz, program co-director of Cancer Control and Prevention, Johns Hopkins University, U.S., has established a relationship between low levels of cholesterol and a decrease in cancer risk.

Scaled Gleason

Specifically, in this second investigation, conducted in froma parallel to the first, if the men studied had a total cholesterol levels of 200 mg / dl or less, the risk of prostate cancer in its most aggressive was a 59 per cent lower, with figures set of eight to ten on the Gleason scale. Platz noted that no association was observed between overall or prostate cancer with lower amounts in the above scale.

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According to Javier Diaz Castro and Margarita Sanchez Campos, director of research, the high quality of the fat of goat milk, along with the high bioavailability of magnesium and zinc, “could be responsible for its protective effect on DNA of lymphocytes peripheral blood. ”

The effect of cow and goat milk was studied in anemic rats for 50 days. “Induced ferrodeficiencia in animals until day 40. When you try to recover the anemia, goat’s milk supply. In the course of the recovery we found that goat’s milk protects the stability of DNA, even under conditions of chronic iron overload.” Diaz Castro points out that the inclusion of such milk in the diet containing normal or double calcium “favors digestive and metabolic utilization of iron, calcium and phosphorus and their deposit in target organs involved in the homeostatic regulation.” However, “clinical studies are needed to confirm these findings in experimental models and make recommendations to the population.”

Although that seems logical, no scientific studies had examined the association between consumption of added sugars and lipid figures, like cholesterol HDL, LDL and triglycerides. This is recognized by Jean A. Welsh, of Emory University in Atlanta, who has explored this relationship in the adult U.S. population. The study, whose results are published today in JAMA, has included 6113 adults from the National Survey of Health and Nutrition Examination.

Participants were divided into several groups according to their intake of added sugar: consumption of less than 5 percent of total calories; between 5 and 10 percent, from 10 to 17.5 percent, from 17.5 to 25 percent and exceeding 25 percent.

The average HDL in those who consumed less than 5 percent of added sugars of their total calories was 58.7 mg / dL, and the remaining groups (lowest to highest intake of sugars) in 57.5 mg / dL , 53.7 mg / dL, 51 mg / dL and 47.7 mg / dL, respectively.

In the largest consumers of low HDL cholesterol levels were 50 to 300 percent higher than those who ate the minimum amounts. The amounts of triglycerides were higher among those consuming more sweeteners.

Eating too quickly can lead to overeating because the food we gobble up in a hurry limit the release of hormones in the intestine that trigger the feeling of fullness, according to Greek researchers found.

For the study, volunteers ate 300 milliliters of ice cream at different rates. Before and after the ice was measured levels of glucose, insulin and lipids in the blood and gut hormones. Participants who took 30 minutes to eat ice cream had the highest concentrations of intestinal peptide hormones like peptide YY and glycogen, also tended to feel more full than those who ate the ice cream in less time.

Previous research has shown that the release of these hormones after a meal tells the brain that the person is full, but this is the first study to examine the hobble in to eat at different rates affects the release of hormones.

“Most of us have heard that eating fast can lead to overeating and obesity, and indeed some observational studies support this idea,” said lead author Dr. Alexander Kokkinos, Laiko General Hospital in Athens in a press conference of the Endocrine Society. “Our study offers a possible explanation for the relationship between speed of eating and overeating to show that the rate at which you eat could impact the release of gut hormones that tell the brain to stop eating.”