Do Men’s and Women’s Hearts Burn Fuel Differently?

“Because the heart is the body’s number-one consumer of fat, when it starts using fat differently, there are consequences throughout the entire body,”

Researchers at the University of Illinois at Chicago College of Medicine will study gender differences in how the heart uses and stores fat—its main energy source—and how changes in fat metabolism play a role in heart disease, under a new $2 million, 4-year grant from the National Heart, Lung and Blood Institute.

When stressed, the heart changes how it uses fuel for energy. These changes may play a major role in the development of heart disease and are different in men and women, says E. Douglas Lewandowski, director of the UIC Center for Cardiovascular Research. The changes occur long before any symptoms, he said, and may be key to early diagnosis and treatment.

Lewandowski, who is principal investigator on the grant, uses imaging techniques he developed to see fat molecules and the rate at which they are being burned in beating hearts. In healthy hearts, the balance between using fat for energy and storing it in tiny droplets within the cells is in a dynamic equilibrium.

When a female heart is stressed, such as through chronic disease like hypertension, it becomes much less efficient at metabolizing fat, Lewandowski says. When a male heart is stressed, it starts using more sugar as fuel. These changes in the heart can also affect how fat is stored and used in other parts of the body.

sciencedaily.com

Study Pinpoints Target for TMJD

People with temporomandibular joint disorder may be in luck.

Researchers located a protein that is essential in TMJD pain. This could lead to treatment for this painful disorder.

This information from the Duke Medicine researchers appears in the August issue of PAIN.

There isn’t much information known about what prompts TMJD. The research team pinpointed TRPV4, which is an ion channel protein that enables calcium to enter cells. Its involvement with inflammation and pain was examined.

The research team looked at normal mice and mice that were genetically engineered without TRPV4. Inflammation and pain was then created in the temporomandibular joints, similar to the way it impacts humans.

The mice without TRPV4 had a lower reduction in bite force, indicating they experienced less pain. When there was an increase in TRPV4, the correlation was a larger reduction in bite force.

The research also provided a compound to the normal mice that blocked TRPV4. The ensuing discovery was that inhibiting TRPV4 produced smaller reductions in bite force. The results were comparable to the results from mice without TRPV4.

One bit of information that surprised researchers was the idea that there was comparable bone erosion and inflammation in the jaw tissue for all mice. The amount of TRPV4 did not impact this. Essentially the damage is the same but the pain level varies.

Based on this study, it’s possible the TRPV4 could be utilized to develop new treatment for TMJ issues.

TMJD is the most common form of oral and facial pain and afflicts more than 10 million Americans. The chronic disorder results in severe pain that stems from chewing or biting down. There are no full-proof treatments.

dentistrytoday.com

Inflammation Links Obesity and Gum Disease

Blood on your toothbrush can be a warning sign of gum disease. And, if you are overweight, it can indicate other serious health issues, such as diabetes, heart disease and high blood pressure.

After reviewing previous research on gum disease and obesity, they found an association between both health problems – chronic inflammation,  described in a recent article in the Journal of General Dentistry, “Obesity and periodontitis: a link.”

Periodontitis, commonly called gum disease (and gingivitis in its milder form), affects nearly half the U.S. population over age 30, according to the American Academy of Periodontology. The disease ignites an inflammatory response as the body begins to fight off bacteria present in the dental plaque. If not treated, the inflammation eventually erodes the jawbone and loosens teeth. In severe cases, patients lose their teeth. The bacteria can also cause ulcers in the pocket surrounding the involved teeth and eventually enter the blood and settle in other parts of the body.

Being overweight can compound the problem, the researchers warn. Belly fat contains about 50 bioactive substances, which can set off inflammatory responses that reduce the body’s ability to suppress appetite or use insulin to regulate glucose levels–both of which are linked to diabetes.

Fat tissue can also increase production of the C-reactive protein (CRP) involved in the inflammation process and linked to cardiovascular disease.

www.stlamerican.com



A Glass of Milk After Eating Sugary Cereals May Prevent Cavities

Washing down sugary breakfast cereal with milk after eating reduces plaque acid levels and may prevent damage to tooth enamel that leads to cavities, according to new research at the University of Illinois at Chicago College of Dentistry.

Dry ready-to-eat, sugar-added cereals combine refined sugar and starch. When those carbohydrates are consumed, bacteria in the dental plaque on tooth surfaces produce acids, says Christine Wu, professor of pediatric dentistry and director of cariology, who served as principal investigator of the study.

Reports have shown that eating carbohydrates four times daily, or in quantities greater than 60 grams per person per day, increases the risk of cavities.

The new study, performed by Wu’s former graduate student Shilpa Naval, involved 20 adults eating 20 grams of dry Froot Loops cereal, then drinking different beverages — whole milk, 100 percent apple juice, or tap water.

Plaque pH, or acidity, was measured with a touch microelectrode between the premolar teeth before eating; at two and five minutes after eating; and then two to 30 minutes after drinking a liquid.

The pH in plaque dropped rapidly after consuming cereal alone, and remained acidic at pH 5.83 at 30 minutes. A pH below 7 is acidic; a pH greater than 7 is basic. Pure water has a pH close to 7.

Participants who drank milk after eating sugary cereal showed the highest pH rise, from 5.75 to 6.48 at 30 minutes. Those who drank apple juice remained at pH 5.84 at 30 minutes, while water raised the pH to 6.02.

“Fruit juices are considered healthy food choices, but the added sugar can be a risk to dental health.”, Wu said.

“Our study results show that only milk was able to reduce acidity of dental plaque resulting from consuming sugary Froot Loops,” said Naval, who is currently a fellow at the Centers for Disease Control and Prevention in Atlanta. “We believe that milk helped mitigate the damaging effect of fermentable carbohydrate and overcome the previously lowered plaque pH.”

Milk, with a pH ranging from 6.4 to 6.7, is considered to be a functional food that fights cavities because it promotes tooth remineralization and inhibits the growth of plaque, Wu said.

Wu says most consumers think that since milk is considered to be cavity-fighting, acid production by plaque bacteria can be minimized by mixing it with cereal. However, in an unpublished study in her lab, it was discovered that the combination of Froot Loops and milk became syrupy. Eating cereal combined with milk lowered plaque pH to levels similar to that obtained after rinsing with a 10 percent sugar solution.

Eating sugar-added cereal with milk, followed by drinking fruit juice is thus a highly cavity-causing combination, Wu said.

Diet plays an important role in oral health, Wu said. Studies of food intake and cavities have focused mainly on the sugar, or carbohydrate, content. Fewer studies have looked at how combinations of food, and the order in which they are eaten, may help fight cavities.

“Results from a previous study suggested that the last food item consumed exerts the greatest influence on subsequent plaque pH,” she said. For example, eating cheese after a sugary meal reduces acid production, and consumers can modify their diet in such a way as to prevent the cavity-causing effects of sugary foods.”

“If understood and implemented properly, food sequencing can be used as a public health educational tool to maintain and preserve good oral health,” said Naval.

Other contributors included Drs. Anne Koerber, Larry Salzmann, Indru Punwani, and Bradford Johnson, all of the dentistry faculty at UIC. The research was supported by the college’s pediatric dentistry department.

The research is published in the July issue of the Journal of the American Dental Association.

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