Common Sense 101: if benefits outweigh the costs, generally people will opt in to whatever action is under consideration. If you can prevent or reduce your chance of death from cancer by early screenings at a nominal fee, you will probably get screened.

Now throw a twist into the equation. Say that screening is only 50 percent effective at catching early cancer. On the benefit side, screening will still prevent or reduce cancer. On the cost side, you may not catch a tumor; you may be exposing yourself to harmful radiation (which ironically could contribute to the cancer you’re trying to prevent), emotional stress from false positives and possible physical harm from false negatives; and you’re spending money on a service that only works half the time. (Using the same idea, if your airbag only worked in 50 percent of accidents, would you pay for it to be installed in your car, or would you demand that auto manufacturers developed an airbag with 100 percent efficiency?)

High-salt diets may not increase the risk of death, contrary to long-held medical beliefs, according to investigators from the Albert Einstein College of Medicine of Yeshiva University.

They reached their conclusion after examining dietary intake among a nationally representative sample of adults in the U.S. The Einstein researchers actually observed a significantly increased risk of death from cardiovascular disease (CVD) associated with lower sodium diets.

The researchers analyzed data from the Third National Health and Nutrition Examination Survey (NHANES III), which was conducted by the federal government among a nationally representative sample of U.S. adults. These data were then compared against death records that had been collected by the government through the year 2000. The sample of approximately 8,700 represented American adults who were over 30 years of age at the time of the baseline survey (1988-1994) and were not on a special low-salt diet.

Using newly available data on worldwide cancer incidence, researchers at the Moores Cancer Center at University of California, San Diego (UCSD) and the Department of Family and Preventive Medicine have shown a clear association between deficiency in exposure to sunlight, specifically ultraviolet B (UVB), and breast cancer.

UVB exposure triggers photosynthesis of vitamin D3 in the body. This form of vitamin D also is available through diet and supplements.

Approximately 1,150,000 cases and 410,000 deaths from breast cancer occur annually worldwide, including 215,000 new cases and 41,000 deaths in the United States.

Women who breast feed for longer have a smaller chance of getting rheumatoid arthritis, suggests a study published online ahead of print in the Annals of the Rheumatic Diseases.

The study also found that taking oral contraceptives, which are suspected to protect against the disease because they contain hormones that are raised in pregnancy, did not have the same effect. Also, simply having children and not breast feeding also did not seem to be protective.

The researchers compared 136 women with rheumatoid arthritis with 544 women of a similar age without the disease. They found that that those who had breast fed for longer were much less likely to get rheumatoid arthritis.

Obesity is increasing in epidemic proportions in most countries and poses a public health problem by enhancing the risks for cardiovascular diseases and metabolic disorders such as type 2 diabetes. According to the Centers for Disease Control and Prevention, the prevalence of overweight and obesity has increased sharply for both adults and children since the 1970s. Data from two National Health and Nutrition Examination surveys show that among adults aged 20-74 years the prevalence of obesity increased from 15 percent (in the 1976-80 survey) to 32.9 percent (in the 2003-04 survey).

The two surveys also show increases in overweight children and teens. For children aged 2-5 years, the prevalence increased from 5 percent to 13.9 percent; for those aged 6-11 years, prevalence increased from 6.5 percent to 18.8 percent; and for those aged 12-19 years, prevalence increased from 5 percent to 17.4 percent.

In a new study discussed in Nature, a team has found that there is a direct correlation between the measures of fat mass (measured from body mass index (BMI) and fat cell volume in subcutaneous fat, which represents about 80 percent of all fat, and visceral fat.

More and more U.S. college students are smoking tobacco using hookahs, a kind of water pipe, and it’s becoming a growing public health issue, according to a new study led by a Virginia Commonwealth University researcher.

In a hookah, tobacco is heated by charcoal, and the resulting smoke is passed through a water-filled chamber, cooling the smoke before it reaches the smoker. Some waterpipe users perceive this method of smoking tobacco as less harmful and addictive than cigarette smoking.

Principal investigator Thomas Eissenberg, Ph.D., associate professor in the VCU Department of Psychology, notes that current and prospective waterpipe tobacco smokers should be made aware that waterpipe tobacco smoking is not as benign as they might think. Waterpipe and cigarette smoke contains some of the same toxins -- disease-causing tar and carbon monoxide, as well as dependence-producing nicotine. Additionally, the exposure to these toxins through waterpipe smoking may be greater due to longer periods of use.

A review of scientific data in CMAJ (Canadian Medical Association Journal) finds that, in some cases, stun guns may stimulate the heart in experimental models. This evidence is contrary to current views that stun guns only affect skeletal muscles.

Dr. K. Nanthakumar and colleagues point out that most theoretical and some experimental studies reveal that cardiac stimulation does not occur with stun gun discharges. However, experimental studies on pigs by 3 independent groups of investigators found that “a stun gun discharge can stimulate the heart” depending on the location of the stun gun barbs. Barbs that are located such that they form a vector across the heart have greater effect than those focused on the abdomen.

The researchers caution against applying data from pigs to humans, although “most of the basic mechanistic concepts in cardiac fibrillation and defibrillation are derived from animal studies, not humans.”

Most people know that restaurants are inspected regularly, but many assume that regularity means 5-12 times per year rather than the once that is actually the case. That's one finding in an article published in the June 2008 American Journal of Preventive Medicine. It found that the public is generally unaware of the frequency of restaurant inspections and the consequences of poor inspection results.

Foodborne diseases cause an estimated 76 million illnesses in the U.S. each year with about half associated with restaurant meals. More than 70 billion meals per year are purchased in restaurants in the U.S., accounting for 47% of total food expenditure. Therefore, preventing restaurant-associated foodborne disease is an important task of public health departments.

'Functional foods' are those that provide a health benefit beyond basic nutrition and more people are recognizing that they are an important part of a lifestyle that leads to long-term fitness and even longevity.

Liz Sloan, writing in Food Technology, has identified the top 10 trends in functional foods. The article noted that a majority of Americans, 69 percent, are incorporating foods into a preventative lifestyle, while 27 percent are utilizing food as a treatment to manage a preexisting health condition. One-third of shoppers (36 percent) are trying to reduce the risk of developing a health condition, follow a doctor’s advice (30 percent) or manage/treat a specific condition on their own (25 percent), according to the Food Marketing Institute¹ data.

“Today’s consumers are extremely sophisticated, and they are attracted to functional foods’ ability to help manage health and wellness,” said Institute of Food Technologists(IFT) spokesperson Roger Clemens, PhD. Simply put, Americans are relying heavily on the foods they consume to improve their well-being.

Top 10 Food Trends

A new study has found that between 1983 and 1999, the death rate in women increased in a large number of the worst-off counties in the US, primarily because of chronic diseases related to smoking, high blood pressure, and obesity. As a result of this stagnation or decline in the health of the worst-off segment of the population, inequality in life expectancy across different counties of the US worsened.

Majid Ezzati of Harvard University and colleagues analyzed death rates in all counties of the US states plus the District of Columbia over four decades, from 1961 to 1999. They obtained data on number of deaths from the National Center for Health Statistics (NCHS) and data on the number of people living in each county from the US Census. NCHS did not provide data for subsequent years. They broke the death rates down by sex and by disease to assess trends over time for women and men, and for different causes of death.