The article highlights a disturbing trend in the United States – cancer deaths linked to obesity have tripled over the past two decades. A study presented at the Endocrine Society’s annual meeting in San Francisco examined more than 33,000 deaths from obesity-associated cancers and revealed sharp increases in cancer deaths, particularly among women, older adults, Native Americans, and Black Americans.

“Obesity is a significant risk factor for multiple cancers, contributing to significant mortality,” said lead researcher Faizan Ahmed. “This research underscores the need for targeted public health strategies such as early screening and improved access to care, especially in high-risk rural and underserved areas.”

The study used mortality data from the Centers for Disease Control and Prevention (CDC) to analyze U.S. deaths from obesity-associated cancers between 1999 and 2020. The results showed age-adjusted mortality rates increased from 3.73 to 13.52 per million over two decades, with steep increases among certain groups.

Obesity is a complex disease resulting from multiple genetic, physiological, hormonal, environmental, and developmental factors. It raises the risk of developing serious chronic conditions such as high blood pressure, high cholesterol, prediabetes, type 2 diabetes, heart disease, and chronic and end-stage kidney disease.

In addition to certain types of cancer, obesity is associated with a higher risk of developing 13 types of cancer, according to the CDC. These cancers make up 40% of all cancers diagnosed in the United States each year.

The regions with the highest rates of obesity-related cancer deaths were identified as follows:

* The Midwest had the highest rate.
* Vermont, Minnesota, and Oklahoma had the highest state-level rates.
* Utah, Alabama, and Virginia had the lowest state-level rates.

This research emphasizes the need for targeted public health strategies to combat the growing epidemic of obesity-related cancer deaths. Early screening and improved access to care are crucial in reducing mortality rates among high-risk groups.

The article discusses how consuming high levels of oleic acid, a type of monounsaturated fat commonly found in olive oil, may be contributing to obesity. Research published in the journal Cell Reports suggests that oleic acid can cause the body to produce more fat cells by boosting a signaling protein called AKT2 and reducing the activity of a regulating protein called LXR.

Lead researcher Michael Rudolph, Ph.D., notes that while it’s difficult to isolate specific fatty acids in human diets due to the complexity of food combinations, there is evidence that oleic acid levels are increasing in the food supply. This is particularly concerning for individuals with limited access to dietary variety and those who rely heavily on fast food.

The study involved feeding mice specialized diets enriched with different types of fatty acids, including those found in coconut oil, peanut oil, milk, lard, and soybean oil. Oleic acid was the only type that caused an increase in precursor cells that give rise to fat cells, ultimately leading to a higher capacity for storing excess nutrients.

Rudolph emphasizes the importance of moderation and variety when it comes to consuming fats. He suggests that relatively balanced levels of oleic acid may be beneficial, but higher and prolonged levels could be detrimental, particularly for individuals at risk for heart disease.

The take-home message is clear: while some types of healthy fats are essential for our well-being, overconsumption or imbalance can have negative consequences. By being mindful of the fatty acids in our diets and consuming a variety of sources, we can minimize the risks associated with obesity and related health issues.

The risk of blood clots is a serious concern worldwide, with venous thrombosis being one of the most common causes of death globally. A recent study from Lund University in Sweden has shed light on three genetic variants that significantly increase the risk of blood clots in the leg by up to 180%.

While arterial and venous blood clots have different causes and consequences, understanding the risk factors is crucial for prevention and treatment. In Sweden, over 10,000 people suffer from venous thromboembolism each year, with age being a strong risk factor.

“Venous thrombosis is a common disease that has always been somewhat overshadowed by arterial blood clots,” says Bengt Zöller, a specialist in general medicine at Skåne University Hospital and professor of general medicine at Lund University. “However, it’s essential to acknowledge its significance and take steps to prevent it.”
The risk factors for venous thrombosis include age, being overweight or tall, and lack of physical activity. Smoking is considered only a weak to moderate risk factor, while high blood pressure and high levels of blood lipids are associated with arterial clots, not venous ones.

Research suggests that commercial fishermen have a lower risk due to their diet rich in omega-3 fatty acids. Additionally, ultra-processed foods have been linked to an increased risk of blood clots, whereas plant-based diets may reduce this risk.
“Prophylaxis in the form of blood thinners may be particularly important if other risk factors are also present,” advises Zöller.

The three genetic variants identified by Bengt Zöller and his fellow researchers are ABO, F8, and VWF. These variants increase the risk of venous blood clots by 10-30% each, with an individual having five of these gene variants having a 180% higher risk.
“These genetic variants are present in all populations, making it essential to investigate how the number of risk genes affects the duration of treatment with anticoagulants after a blood clot,” concludes Zöller.

To prevent blood clots, one can take steps such as maintaining physical activity, monitoring blood pressure and lipid levels, quitting smoking, and eating a balanced diet rich in omega-3 fatty acids. Tailoring treatment based on risk assessment will become increasingly important in the future.
“Tailoring treatment based on risk assessment will become increasingly important,” concludes Bengt Zöller.

In summary, understanding the three genetic variants that increase the risk of blood clots by up to 180% is crucial for prevention and treatment. By acknowledging these risk factors, individuals can take steps to reduce their likelihood of developing venous thrombosis.
“Blood clot prevention is a vital aspect of healthcare, and awareness about the risks is essential,” emphasizes Zöller.