Two out of three very obese kids already have heart disease risk factors: High blood pressure, cholesterol, blood glucose evident even in under-12s

ScienceDaily (July 23, 2012) — Two out of three severely obese kids already have at least one risk factor for heart disease, suggests research published online in Archives of Disease in Childhood.

See Also:Health & MedicineHeart DiseaseObesityHypertensionCholesterolChildren's HealthDiet and Weight LossReferenceDiabetes mellitus type 2Body mass indexAdipose tissueLow density lipoprotein

The prevalence and severity of childhood obesity has been rising worldwide, but little research has been carried out on the underlying health problems that children with severe weight problems have, say the authors.

They base their findings on data supplied by pediatricians to the Dutch Paediatric Surveillance Unit between 2005 and 2007.

During this period, doctors treating all new cases of severe obesity in children from the ages of 2 to 18 across The Netherlands were asked to supply information on their patients' cardiovascular risk factors, including high blood pressure, fasting blood glucose levels, and blood fats (lipids).

The definition of severe obesity started at a body mass index (BMI) of 20.5 for a 2 year old, at 31 for a 12 year old, and at 35 for an 18 year old.

Over the three years, most (87% to 94%) of pediatricians submitted their monthly findings on every severely obese child they treated to the surveillance unit, providing information on 500 children in all.

When pediatricians were contacted again, with a request for further data, 363 responded and 307 of their children were correctly classified as severely obese.

Just over half (52%) of these 307 children were boys. They tended to be more severely obese at the younger end of the age spectrum; the reverse was true of girls. Full information on cardiovascular risk factors was available for 255 (83%).

Two out of three (67%) had at least one cardiovascular risk factor. Over half (56%) had high blood pressure; a similar proportion (54%) had high levels of low density 'bad' cholesterol; one in seven (14%) had high fasting blood glucose; and just under 1 per cent already had type 2 diabetes.

And "remarkably" say the authors, almost two thirds (62%) of those aged 12 and under had one or more cardiovascular risk factors. Only one child's obesity was attributable to medical rather than lifestyle factors.

Nearly one in three severely obese children came from one parent families.

"The prevalence of impaired fasting glucose in

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Health Tip: Is My Blood Glucose Too Low?

HealthDay – 1 hr 23 mins ago (HealthDay News) -- Hypoglycemia (low blood sugar) is a common complication of diabetes, and can occur even in people whose diabetes is well-managed.

Although the condition isn't always preventable, the American Diabetes Association says diabetics and their loved ones should recognize the warning signs. The ADA offers this list of potential symptoms:

Feeling dizzy or shaking.Sweating and having pale skin.Developing a headache.Feeling hungry.Showing sudden changes in behavior.Moving clumsily.Having a seizure.Feeling confused or having difficulty paying attention.Feeling a "tingling" sensation around the mouth.

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Enzyme in saliva helps regulate blood glucose

ScienceDaily (Apr. 4, 2012) — Scientists from the Monell Center report that blood glucose levels following starch ingestion are influenced by genetically-determined differences in salivary amylase, an enzyme that breaks down dietary starches. Specifically, higher salivary amylase activity is related to lower blood glucose.

See Also:Health & MedicineNutritionHypertensionDiabetesCholesterolDiet and Weight LossBlood ClotsReferenceSalivaHigh fructose corn syrupGlycemic indexDigestion

The findings are the first to demonstrate a significant metabolic role for salivary amylase in starch digestion, suggesting that this oral enzyme may contribute significantly to overall metabolic status. Other implications relate to calculating the glycemic index of starch-rich foods and ultimately the risk of developing diabetes.

"Two individuals may have very different glycemic responses to the same starchy food, depending on their amylase levels," said lead author Abigail Mandel, Ph.D., a nutritional scientist at Monell. "Individuals with high amylase levels are better adapted to eat starches, as they rapidly digest the starch while maintaining balanced blood glucose levels. The opposite is true for those with low amylase levels. As such, people may want to take their amylase levels into account if they are paying attention to the glycemic index of the foods they are eating."

Starch from wheat, potatoes, corn, rice, and other grains is a major component of the United States diet, comprising up to 60 percent of our calories. Amylase enzymes secreted in saliva help break down starches into simpler sugar molecules that can be absorbed into the bloodstream. In this way, amylase activity influences blood glucose levels, which need to be maintained within an optimal range for good health.

A previous study had demonstrated that individuals with high salivary amylase activity are able to break down oral starch very rapidly. This finding led the researchers to ask how this 'pre-digestion' contributes to overall starch digestion and glucose metabolism.

In the current study, published online in The Journal of Nutrition, amylase activity was measured in saliva samples obtained from 48 healthy adults. Based on extremes of salivary amylase activity, two groups of seven were formed: high amylase (HA) and low amylase(LA).

Each subject drank a simplified corn starch solution and blood samples were obtained over a two hour period afterwards. The samples were analyzed to determine blood glucose levels and insulin concentrations.

After ingesting the starch, individuals in the HA group had lower blood glucose levels relative to those in the LA group. This appears to be related to an early release of insulin by the HA individuals.

"Not all people are the same in their ability to handle starch," said senior author Paul Breslin, Ph.D., a sensory geneticist at Monell. "People with higher levels of salivary amylase are able to maintain more stable blood glucose levels when consuming starch. This might ultimately lessen their risk for insulin resistance and non-insulin dependent diabetes."

Additional studies will confirm the current findings using more complex starchy foods, such as bread and pasta. Another focus will involve identifying the neuroendocrine mechanisms that connect starch breakdown in the mouth with insulin release.

Funding was provided by the National Institute on Deafness and Other Communication Disorders and the National Institute on Diabetes, Digestive, and Kidney Diseases. Breslin also holds an appointment as Professor in the Department of Nutritional Sciences at Rutgers University.

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