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Biomedical subjects

S C Renaud

Publications and source records attributed to S C Renaud.

9 recordsLinked to original sources
PubMed2001

Diet and stroke.

In industrialized countries, stroke is the most frequent life-threatening neurological disorder. The mortality trend for stroke appears to be similar to that of coronary heart disease (CHD) in different countries. Thus the dietary changes that protect from CHD, may also protect from stroke. The purpose of the present paper is not to review exhaustively the associations between foodstuffs and stroke. It is rather to emphasize a few important relationships that may be conducive to efficient recommendations in Public Health. The intake of saturated fat, considered as the main environmental factor for CHD, does not appear to be also closely related to stroke. It has even been observed in the Framingham prospective study, that saturated fats were associated with a protective effect on stroke. The multivariate analysis of the ecological study reported in the present paper suggests that the villain for stroke could be the high intake of linoleic acid, the main polyunsaturated fatty acid prescribed through the world, to most of the CHD patients. Observation and intervention studies suggest that the fatty acid with the most efficient protective effect on stroke is alpha-linolenic acid (ALA) as for CHD clinical manifestations. Also similarly to CHD, fruit, vegetables and folic acid, may have important protective effect on stroke. Finally, at very moderate intake, alcohol may be related to a similar lowering on the risk of stroke as on that of CHD. Nevertheless alcohol, at high intake for intoxication (binge drinking) has been associated with up to a 10 fold increased in the risk of stroke. Finally, the diet recommendations suggested by the present analysis are similar to those used in the Lyon Diet Heart Study and in Finland, in the last 20 years. In both of these intervention studies mortality from CHD, cancer and stroke have been markedly reduced by more than 50 %.

Alcohol Drinking↗
PubMed1999

Wine, beer, and mortality in middle-aged men from eastern France.

OBJECTIVE: To evaluate prospectively the health risk of wine and beer drinking in middle-aged men in the area of Nancy, France. DESIGN: Prospective cohort study. SUBJECTS: A total of 36 250 healthy men who underwent comprehensive health appraisals in a center of preventive medicine between January 1, 1978, and December 31, 1983. MAIN OUTCOME MEASURES: Education, professional and leisure activities, and smoking and drinking habits were evaluated using a questionnaire. Blood pressure and mean corpuscular volume and gamma-glutamyltransferase, glucose, and serum cholesterol levels were routinely measured, and electrocardiography was routinely performed. We recorded mortality from all causes and specific causes during a 12- to 18-year follow-up across categories of baseline alcohol consumption. RESULTS: Of the subjects, 28% drank beer, 61% drank wine but no beer, and 11% were abstainers; there was not much difference between social classes. During the follow-up, 3617 subjects died. The relative risk of death was estimated by the Cox proportional hazards model using nondrinkers as the reference and adjusting for 4 or 5 covariables. Moderate intake of both wine and beer was associated with lower relative risk for cardiovascular diseases; the risk was more significant with the intake of wine. For all-cause mortality, only daily wine intake (22-32 g of alcohol) was associated with a lower risk (0.67; 95% confidence interval, 0.58-0.77; P<.001) due to a lower incidence of cardiovascular diseases, cancers, violent deaths, and other causes. CONCLUSION: In eastern France, moderately drinking only wine was associated with a lower all-cause mortality, although drinking both wine and beer reduced the risk of cardiovascular death.

Beer↗
PubMed1998

Alcohol and mortality in middle-aged men from eastern France.

To evaluate prospectively the effect on mortality of wine drinking in Eastern France, we conducted an analysis on 34,014 consecutive middle-aged men coming for a comprehensive health appraisal between 1978 and 1983. We evaluated education, physical activity, smoking, and drinking habits by a questionnaire. Electrocardiogram, blood pressure, serum total cholesterol, and gamma-glutamyltransferase level were routinely measured. Seventy-seven per cent of the subjects drank wine; there was little difference between social classes in this proportion. We evaluated mortality over 10-15 years of follow-up. We estimated the relative risk (RR) of death by Cox proportional hazard models using nondrinkers as the reference and adjusting for six covariables. For an intake of 22-32 and 33-54 gm of alcohol per day, the RR of all-cause death was 0.70 [95% confidence interval (CI) = 0.59-0.82] and 0.76 (95% CI = 0.66-0.87), respectively. The lower mortality resulted from fewer deaths from cardiovascular disease and cancer. Above 128 gm per day of alcohol consumption, the RR was 1.37 (95% CI = 1.16-1.61). A moderate intake of wine (2-5 glasses per day) was associated with a 24-31% reduction in all-cause mortality, a proportion that was similar for smokers, ex-smokers, and nonsmokers.

Adult↗
PubMed1997

Dietary management of cardiovascular diseases.

Since cholesterol was discovered in atherosclerotic plaques and was able, when given in diet, to induce the same type of lesions in animals, the aim of previous dietary changes was to reduce serum cholesterol as much as possible. For this purpose, the intake of saturated fats was decreased and replaced by linoleic acid, the main fatty acid lowering cholesterol. Nevertheless, this type of diet in primary or secondary prevention did not succeed in reducing satisfactorily cardiovascular and total mortality unless the intake of fish (DART and Hjermann trials) i.e. of n-3 fatty acids, was increased. On the other hand, the diet with the greatest life expectancy in the western world is that of Crete, largely vegetarian with a high intake of alpha-linolenic acid. Such a diet, compared to the usual prudent diet in 600 patients after a first myocardial infarction, reduced within a few months all cause mortality and cardiovascular events by more than 70%. Thus a highly palatable diet adapted from Crete seems to be much more efficient to prevent recurrences and death after a first myocardial infarction than the hypocholesterolemic diet presently advised.

Animals↗
PubMed1996

Effects of alcohol on platelet functions.

Recent epidemiologic studies have consistently shown that moderate intake of alcoholic beverages protect against morbidity and mortality from coronary heart disease and ischemic stroke. By contrast, alcohol drinking may also predispose to cerebral hemorrhage. These observations suggest an effect of alcohol similar to that of aspirin. Several studies in humans and animals have shown that the immediate effect of alcohol, either added in vitro to platelets or 10 to 20 min after ingestion, is to decrease platelet aggregation in response to most agonists (thrombin, ADP, epinephrine, collagen). Several hours later, as, in free-living populations deprived of drinking since the previous day it is mostly secondary aggregation to ADP and epinephrine and aggregation to collagen that are still inhibited in alcohol drinkers. By contrast, in binge drinkers or in alcoholics after alcohol withdrawal, response to aggregation, especially that induced by thrombin, is markedly increased. This rebound phenomenon, easily reproduced in rats, may explain ischemic strokes or sudden death known to occur after episodes of drunkenness. The platelet rebound effect of alcohol drinking was not observed with moderate red wine consumption in man. The protection afforded by wine has been recently duplicated in rats by grape tannins added to alcohol. This protection was associated with a decrease in the level of conjugated dienes, the first step in lipid peroxidation. In other words, wine drinking does not seem to be associated with the increased peroxidation usually observed with spirit drinking. Although further studies are required, the platelet rebound effect of alcohol drinking could be associated with an excess of lipid peroxides known to increase platelet reactivity, especially to thrombin.

Animals↗
PubMed1995

The positional distribution of fatty acids in palm oil and lard influences their biologic effects in rats.

Dietary fatty acids in the sn-2 position are preferentially absorbed as monoacylglycerols. To determine whether thy also have more important biologic effects, rats were fed for 2 and 4 mo a purified diet containing native palm oil, interesterified palm oil, native lard or interesterified lard. Interesterification that increased or decreased the level of fatty acids in position 2 depending on the fat, resulted in significant corresponding changes in the fecal excretion of saturated fatty acids. Fecal excretion of saturated fatty acids was associated with significant changes in some plsma fatty acids. Interesterification in lard resulted in significantly lower plasma triglycerides, and in palm oil, increased platelet aggregation induced by ADP. Lipemia, platelet aggregation and associated plasma fatty acids (palmitic, heneicosanoic and docosahexaenoic acids) were significantly affected only by dietary fatty acids at the sn-2 position. Even without changes in absorption, only linoleic acid in position 2 was correlated with the plasma concentration of the corresponding longer chain arachidonic acid. These results in rats confirm that the fatty acids (saturated and unsaturated) in position 2 of dietary triglycerides play a crucial role in the metabolism and biologic effects of these fatty acids.

Animals↗
PubMed1992

Alcohol and platelet aggregation: the Caerphilly Prospective Heart Disease Study.

Intakes of alcohol and saturated fatty acids were determined through a dietary questionnaire from 1600 men (aged 49-66 y) in the Caerphilly Prospective Heart Disease Study. Platelet aggregation induced by thrombin adenosine disphosphate (ADP), and collagen was studied in subjects who had fasted and had not recently taken drugs affecting platelets. In subjects who drank alcohol, the odds ratio of a high response to aggregation was significantly reduced (primary ADP, P less than 0.05; secondary ADP, P less than 0.001; collagen, P less than 0.02). The significance was enhanced by adjusting for smoking and by including only the subjects with a high intake of saturated fatty acids or a low intake of polyunsaturated fatty acids. By contrast, the responsiveness to thrombin was slightly increased at all levels of alcohol consumption. We therefore suggest that part of the effects of alcohol on coronary heart disease may be mediated by a dose-dependent effect on certain platelet functions, modulated by the intake of dietary fat.

Adenosine Diphosphate↗