Pain Killers Might Kill You

cookingblood pressure
Written By Judy Doherty, MPS, PCII
There is now growing evidence showing that non-steroidal, anti-inflammatory drugs (NSAIDS), e.g., naproxen and ibuprofen, increase the risk of cardiovascular disease (CVD), at least in part by raising blood pressure (BP). It appears that all NSAIDS, with the possible exception of aspirin in low doses (which actually is protective against CVD), increase the risk of CVD deaths. All NSAIDS (including aspirin) can cause severe gastrointestinal bleeding and several thousand Americans die each year as a result of these bleeds. The drug industry developed a new class of NSAIDS called Cox-2 inhibitors (Celebrex, Vioxx) in the hopes there would be less GI bleeding. The danger of GI bleeding, increased BP, and more CVD mortality from all classes of NSAIDS has caused many doctors and people to switch to acetaminophen (Tylenol).
Unfortunately, a new study that followed 5,000+ Nurses (ages 34-77) found that those who took even 1 extra strength pill or 2 regular dose acetaminophen pills daily for several years doubled their risk of developing hypertension (HTN). By contrast NSAIDS increased the risk of developing HTN in these women by about 60 to 80%.1Bottom Line: Given that NSAIDS and acetaminophen are taken regularly by millions of Americans daily, the results of this recent study are disturbing. We have known for years that acetaminophen, particularly in higher doses, impairs kidney function and contributes to kidney failure. No doubt this makes it more difficult for the kidneys to get rid of excess salt and fluid. NSAIDS also appear to impair the kidney’s ability to get rid of excess salt.However, it is likely that if Americans cut their sodium intake to no more than 1500mg/day (and less if they have BP higher than 110/70), the risk of developing HTN from pain medications would be dramatically reduced. It appears that most people with elevated BP and/or compromised kidney function would be better off using aspirin rather than acetaminophen. By James J. Kenney, PhD, RD, FACN. 1 Hypertension 2005;doi: 10.1161/01.HYP. 000177437.07240.70
Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
Previous

Protecting Your White & Grey Matter
Next

Oatmeal Month