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Prevalence of diabetes tops 20% among U.S. veterans

The overall prevalence of diabetes among U.S. veterans was 20.5 percent in 2013 to 2014, according to a study published online Dec. 14 in the U.S. Centers for Disease Control and Prevention's Preventing Chronic Disease.

Ying Liu, Ph.D., from East Tennessee State University in Johnson City, and colleagues used data from the U.S. National Health and Nutrition Examination Survey from 2005 to 2014 to examine the prevalence of and trends in diabetes among U.S. veterans.

The researchers found that the overall prevalence of diabetes was 20.5 percent, and the prevalence of undiagnosed diabetes was 3.4 percent for 2013 to 2014. There was an increase in prevalence from 15.5 percent in 2005 to 2006 to 20.5 percent in 2013 to 2014 (P = 0.04).

"Effective prevention and intervention approaches are needed to lower diabetes prevalence among U.S. veterans and ultimately improve their health status," the authors write.

Read the original article here.

Prepare for Aging: Focus on Fitness

Want to live by that "age ain't nothing but a number" mantra? Start prepping now.  The amount of time and energy you focus on exercising should increase as you age.

The concept of physical fitness for improved health and wellness is one that permeates much of western history. Forty years ago, however, public health recommendations emphasized vigorous physical activity mostly for the cardiovascular health benefits it brings. But we're in 2017 now, and we know more. In fact, countless studies have proven, without a doubt, that exercise brings health benefits to every system and function of our bodies. Every. Single. One. In an age of one-hit wonders and highly-advertised magic bullet pills for a variety of ails, we should all take comfort in knowing that the secret recipe for healthy aging and a longer, higher quality of life is at our fingertips. It doesn't require a personal trainer, expensive gym membership or fancy equipment. Just your commitment.


Just a little over a century ago, the average life expectancy in the United States was about 47 years, and the leading causes of death were infectious diseases. Fast forward to today, and we can expect to live until about 80 years old. With the advent of vaccines, antibiotics and sanitation, most of what would kill a person in the 1900s can be easily remedied today. Hooray for us! Hooray for modern medicine! But don't celebrate just yet. In America today, we get less physical activity as part of our everyday lives than ever before. We drive everywhere. Automation allows us to have our groceries delivered. We could not move a muscle and survive. And because of this, we've seen a rise in obesity, cardiovascular disease and a number of cancer types. We might live to be older, but older doesn't necessarily translate to healthier. Will there be quality of life in those later years?


As a sports physician who has committed my career to helping athletes at every level of play either return to or stay at the top of their game, I consider it my responsibility to help people get with the program. First and foremost: Elevating your heart rate above resting is essential every single day. As long as it's safe (and you've been cleared by a doctor for exercise if it's been a while or you have an existing health condition that should be considered), it doesn't really matter how you do it. Do a rumba while vacuuming the carpet. Pick up your kid's jump rope and challenge yourself to break a record every day. Consistently take the stairs at work.


Contrary to what my 40-year-old patients sometimes think, the amount of time and energy you focus on exercising should only increase as you age. Yes, you read that right. It should increase. If you don't want disability in those years between 40 and 80 (hopefully 100!), you need to focus now on training your body for the gift of additional time on this earth. You should also diversify your workouts. A focus on the high-intensity exercises that were a breeze in your 20's may not be the best bet in your 50's. Opt instead for alternation and variation – cycling, swimming, hiking and weight-lifting are great options. Interval training can also be beneficial in middle age and beyond. This exercise concept combines short bursts of high-intensity exercise with longer lower-intensity exercises. And research has told us that there are benefits to resistance training, as well. In the middle of life, resistance training exercises should focus on reducing the amount of resistance and increasing the number of repetitions for each exercise. Those that emphasize balance are especially important.

Of course, it's an important reminder that you can't out-exercise a terrible diet. Especially as we age – a stronger focus on low glycemic index foods is advised. Think greek yogurt and "mock" mashed potatoes made from cauliflower. And don't discount your mental health in the Golden Years, either. Mindfulness meditation, yoga and tai chi all offer great benefits for your mood. No matter where you choose to start, the most critical thing to do is just start. When it comes to healthy living, there is no such thing as "too old."

Original article by Bert Mandelbaum, M.D.


What Meat Nutrition Labels Mean

Buying hamburger meat, chicken breasts or pork chops? Do you know what the nutrition labels mean? Since 2012, certain meat products have required nutrition labeling. Having this nutrition information available allows shoppers to make a more informed choice in the meat aisle.

All ground or chopped products (e.g. ground beef, ground pork, ground turkey) must have nutrition information on the package label. In addition, 40 of the most popular whole, raw cuts of meat and poultry (a.k.a. "major cuts") will have nutrition information featured either on package labels or on display to consumers—such as a sign or brochure—at the point-of-purchase.

If a ground or chopped product includes a lean percentage statement on the label, it must also display the percentage of fat. For example, if a meat product is 85 percent lean, then 15 percent fat must also be stated on the package.


What's on the Label?
The required nutrition information is the same as the Nutrition Facts listed on other foods and includes total calories, calories from fat, total fat, saturated fat, cholesterol, sodium, total carbohydrates, dietary fiber, sugars, protein, vitamins A and C, calcium and iron.

The label also includes serving size and servings per container. Although, servings per container is not mandatory for the major cuts, it is required for ground and chopped products. The number of servings per container may be listed as varied.

While the label is required to state nutrient content as packaged, it may also include an additional, optional statement of nutrient content as consumed (cooked).


What Meats are Labeled?


Major Cuts:
Major cuts of single-ingredient, raw meat and poultry products must have nutrition information on their label or at their point-of-purchase.


Beef
• chuck blade roast
• loin top loin steak
• rib roast large end
• round eye round steak
• round top round steak
• round trip roast
• chuck arm pot roast
• loin sirloin steak
• round bottom round steak
• brisket (whole, flat half, or point half)
• loin tenderloin steak
• rib steak small end


Pork
• loin chop
• loin country style ribs
• loin top loin chop boneless
• loin rib chop
• spareribs
• loin tenderloin
• loin sirloin roast
• shoulder blade steak
• loin top roast boneless


Poultry
• whole chicken (without neck and giblets)
• chicken breast
• chicken wing
• chicken drumstick
• chicken thigh
• whole turkey (without necks and giblets; separate nutrient panels
for white and dark meat permitted as an option)
• turkey breast
• turkey wing
• turkey drumstick
• turkey thigh


Lamb
• shank
• shoulder arm chop
• shoulder blade chop
• rib roast
• loin chop
• leg (whole, sirloin half, or shank half)


Veal
• shoulder arm steak
• shoulder blade steak
• rib roast loin chop cutlets


Ground or Chopped:
All ground or chopped meat and poultry products, with or without seasonings, require nutrition labels on the package.


Examples of ground or chopped products:
• raw hamburger
• ground beef patties
• ground chicken
• ground turkey
• ground chicken patties
• ground pork
• ground lamb


Source: USDA

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