Most pregnant women are told it’s safe to have one cup of coffee a day because it won’t trigger miscarriages or preterm deliveries, but new research suggests a surprising risk: Moms-to-be who consume caffeine, even in small amounts, may have shorter kids. “The main takeaway is that even low exposure to caffeine during pregnancy was associated with shorter height in childhood,” said study lead author Jessica Gleason, a research fellow at the U.S. National Institute of Child Health and Human Development. The American College of Obstetricians and Gynecologists (ACOG) recommends that pregnant women limit their caffeine consumption to less than 200 milligrams (mg) per day. That is the equivalent of about two 6-ounce cups of coffee. Exactly how, or even if, caffeine affects stature isn’t fully understood yet, but the researchers have some theories. “Maternal caffeine metabolism slows down during pregnancy, caffeine and its metabolites … cross the placenta, and the fetus cannot metabolize or break down caffeine or its metabolites,” Gleason explained. “As pregnancy progresses, this means that the fetus can be exposed to accumulating caffeine.” In animal studies, this led to a change in normal growth patterns. What’s more, too much caffeine can also lead to increased insulin sensitivity in the fetus, which can potentially have lasting consequences for normal growth, Gleason added. It’s not just coffee either, she said. “Our study accounts…  read on >  read on >

When a child gets sick, doctors are increasingly relying on what’s known as “off-label” use of medications, a new study says. Off-label use of a drug means that it hasn’t been specifically studied and approved for the condition, age group or weight of the person getting the prescription. For example, kids with asthma may be prescribed antihistamines (approved for allergies, but not specifically for asthma), because they may have allergies that trigger their wheezing, the researchers noted. The study found that doctors prescribed one or more off-label drugs for children in almost 1 out of every 5 office visits. “Off-label doesn’t mean a drug is harmful. There’s often good evidence behind the use of off-label drugs,” said study senior author Dr. Daniel Horton. He’s an assistant professor of pediatrics and epidemiology at the Rutgers Robert Wood Johnson Medical School in New Brunswick, N.J. “But sometimes there isn’t good evidence, so it’s important for parents to discuss with the child’s doctor what is known and not known about off-label drugs, so they can try to ensure that the benefits of a drug outweigh the risks,” Horton said. Doctors often turn to off-label drug use because no alternative exists, the authors said. “Historically, children have been excluded from clinical trials of medications. This left a large gap in knowledge. Over time, legislation and policies to require more…  read on >

U.S. health officials have revised downward the number of cases of a severe lung injury linked to vaping, from more than 450 cases cited last week to the total of 380 cases announced late Thursday. The decrease is due to the exclusion of “possible” cases, the U.S. Centers for Disease Control and Prevention explained. The new case total — which includes cases either confirmed or “probable” — have occurred across 36 states and the Virgin Islands, the CDC said in a statement. Some cases have proven fatal. “Six total deaths have been confirmed in six states: California, Illinois, Indiana, Kansas, Minnesota, and Oregon,” the CDC noted. The reason behind these illnesses and deaths remains uncertain, but a leading culprit at this point is an oily chemical called vitamin E acetate, according to the CDC. The oil is derived from vitamin E, which is found in vegetable oils, nuts and seeds, and leafy green veggies. Vitamin E acetate is available as a dietary supplement and skin treatment. When vaped and inhaled, this oil can harm lung cells, experts say. Illnesses and investigations “The focus of our investigation is narrowing and that’s great news, but we’re still faced with complex questions in this outbreak that will take time to answer,” Ileana Arias, acting deputy director of non-infectious diseases at the CDC, said during a Sept. 6 media…  read on >

What is the perfect amount of fats and carbohydrates for a healthy diet? Scientists from McMaster University in Canada analyzed food diaries from more than 135,000 people in 18 countries around the world to find out. The answer supports the old adage that moderation is good for your heart and a longer life, specifically that eating moderate amounts of carbs and fats rather than very high or very low intakes of either is better for you — with a few twists. The carb intake of study participants ranged from 46% to 77% of daily calories. The higher the percentage, the greater the association with an increased risk of death, heart attack and stroke. Yet going low-carb didn’t convey benefits — 50% of daily calories seems to be just right, as long as you focus on fruits, vegetables and whole grains rather than white bread and other refined grains, white rice and foods high in sugar. More surprises came from fat intake. For one, people who got a full 35% of their daily calories from fat actually had a lower risk of dying than those who limited fat to 10%. And it might not be necessary for everyone to keep saturated fat, in particular, under 10% of total calories — in fact, going below 7% might even be harmful. A key takeaway is how to replace…  read on >

It’s a pricy mainstay on restaurant menus, but avocado toast is an easy and healthy breakfast or lunch that you can make at home. Avocados are full of healthy fats and vitamins C, E and B6. They’re fiber all-stars, too, with 10 grams per cup. Best known as the base for guacamole, because of its creaminess, avocado is now being turned into desserts like puddings and ice cream. Put mashed avocado, a great mayo substitute, on toast and it makes a meal. Avocados are rarely ripe when you buy them, so plan accordingly, allowing for two days of ripening on your windowsill. They should be just soft to the touch, but not mushy. Dark-skinned Hass avocados have a silky, rich taste, and you can get them virtually year-round. Avocado toast couldn’t be simpler to prepare and, despite its pricy cost at restaurants, it’s inexpensive when you make it yourself. Avocado Toast 1 ripe Hass avocado 1/2 lemon 1/4 teaspoon crushed red chili flakes (optional) 1/4 teaspoon salt 2 slices whole grain bread 1 large tomato, sliced 2 teaspoons extra-virgin olive oil 4 basil leaves, torn Cut the avocado open, remove the pit and scoop the flesh into a medium bowl. Squeeze on the juice from the lemon and add the chili flakes and salt. Mash with a fork until smooth. Toast the bread and spread…  read on >

Move over button mushrooms. Exotic varieties are becoming more and more popular, and are available at farmers markets and even local grocery stores. In ancient healing traditions, mushrooms have always been one of the top medicinal foods, and now science is discovering why. Mushrooms contain potent antibacterial and antifungal compounds that are being studied for their benefits for liver, brain, heart and much more. Dried mushrooms contain many of the same anti-inflammatory compounds as fresh, but the fresh ones typically contain them in greater abundance and they often taste better. Two delicious exotics to try are oyster mushrooms and Maitake mushrooms, also called Hen of the Woods. The Maitake in particular is a very dense mushroom, so it’s great for grilling or searing like a steak. To prep either mushroom, start by trimming off the tough bottom. Then use a damp paper towel to brush off any dirt. Don’t submerge them since they soak up water like a sponge and then won’t cook properly. Here’s a recipe that brings out the mushrooms’ flavor and creates a rich sauce. Creamy Mushroom Pasta 12 ounces of whole grain pasta 2 tablespoons extra-virgin olive oil 1 pound Maitake and/or oyster mushrooms, trimmed and sliced 4 garlic cloves, minced 1/2 teaspoon garlic salt 1/4 teaspoon freshly ground pepper 1 cup plain Greek yogurt 1/2 cup grated Parmesan 1/4 cup…  read on >

To the many ways in which coffee seems to confer unexpected health benefits, add a lowered risk of painful gallstones. After tracking nearly 105,000 Danes for an average of eight years, researchers found that those who downed more than six cups per day of the world’s most popular beverage saw their gallstone risk drop by 23%. “High coffee intake is associated with a lower risk of gallstone disease,” said study author Dr. A. Tybjaerg-Hansen. She’s chief physician of Rigshospitalet’s department of clinical biochemistry at Copenhagen University Hospital in Denmark. That’s good news for Danes, 6% of whom drink six or more cups of coffee every day, she said. But what about the average Dane, who knocks back just two cups a day? Or the average American or Brit who consumes between one to two cups daily? The study has good news for them, too. It turns out that even small amounts of coffee appeared to lower gallstone risk. Compared to those who abstained from coffee, participants who drank just one cup of Joe a day saw the risk of gallstones dip by about 3%. Meanwhile, those who consumed three to six cups per day saw their risk slide by 17%. The findings were published Sept. 5 in the Journal of Internal Medicine. Gallstones are hard pebble-like pieces that can accumulate in the gallbladder, where they…  read on >

When made at home, smoothies can be delicious and nutritious (store-bought versions often contain lots of sugar and an abundance of calories). But when it comes to feeling satisfied, a rich, thick soup has them beat. There’s science behind the diet tip to eat filling soup when the soup is a thick, blended puree. A study published in the Journal of Nutrition found that you’ll feel fuller for an hour longer than you would if you ate the same ingredients in their whole form while sipping a glass of water. Think of a pureed soup as a savory smoothie, perfect for cool weather. It’s fast and easy to turn a cooked vegetable like squash, carrots, peas or sweet potatoes into a hearty meal with a traditional or immersion blender, or a food processor. Cauliflower is particularly versatile because, as a soup base, it will take on the taste of whatever herbs, spices or other ingredients you flavor it with. If you’re short on time, you can use frozen vegetables. If you want to start from scratch, bring out the most flavor by roasting the vegetables in the oven. Alternatively, you can sweat them on the stovetop in a small amount of oil to soften them before adding enough water to just barely cover them and simmering until tender before you puree. Try to always include…  read on >