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show first aired September 20, 2007
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1016
According to the National Health Survey from the Centers for Disease Control...the number of adults in the US who are current smokers declined from 24.7% in 1997 to 20.8% in 2006. So, you’d think that would cause a drop in the numbers of head and neck cancers, wouldn’t you? On this week’s Health Show, some surprising news about the cause of a certain type of oral cancer. Then we’ll hear how researchers are trying to use antibacterial peptides to overcome resistance to antibiotics. And we’ll talk to someone from a supermarket chain who is making their healthiest items the stars of the shelves.
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SMOKING RATES: DOWN. HEAD & NECK CANCERS: NOT SO MUCH.
Experts have expected that as the number of smokers in the US declined, so would the occurrence of head and neck cancers...and for the most part that’s what’s been happening. But the rate of Oropharyngeal cancers...mainly cancer of the tonsil and base of the tongue...well that number is stagnant and appears to be rising is certain populations. In a review published in the October 1, 2007 issue of CANCER, doctors from The University of Texas M. D. Anderson Cancer Center in Houston, conclude that the likely cause of this trend is H-P-V...Human Papillomavirus. The Health Show’s Jim Horne spoke with Dr. Erich Sturgis, one of the authors of the review.
Antibacterial Peptides: The Answer To Antibiotic Resistance?
One of the challenges facing doctors today as they fight disease is the growing resistance of some infections to antibiotics. Some researchers think a substance found in nature...and in humans...could be the answer. Radio Netherlands’ Laura Dernford has more.
Healthy Shopping - Easy As 1-2-3!
For years, ingredients and basic health information has been required on food labels...but how many people actually have time to study nutrition 101 in the canned goods aisle? One supermarket chain has tried to make it easier to make healthy food choices. Last year, Hannaford supermarkets, a northeast chain based in Maine launched the Guiding Stars program, where foods were given zero through three stars depending on their nutrition information. Here to talk about this program is Julie Green, the director of Healthy Living at Hannaford Brothers Company. Bob Barrett asked Julie how the program began.
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