Salivary or Serum Cortisol: Possible Implications for Alcohol Research

The aim of this study was to clarify the effect of alcohol on cortisol prior to a meal by contrasting the effect of consuming a small-moderate amount of white wine on salivary cortisol and serum cortisol when sampled simultaneously, with salivary cortisol when sampled alone in fasted individuals. A total of 16 males aged 19-22 years participated in the investigation. The experimental procedure required all participants to fast for six hours and then ingest 40g alcohol in the form of white wine over a 135-min period. Participants were separated into two groups (serum+saliva, saliva only). In the saliva (only) trial (n=8) the level of blood alcohol and salivary cortisol was assessed upon arrival (0-min) and then again at 45-min, 90-min and 135-min.Similarly, in the serum+saliva trial (n=8) the level of blood alcohol, serum cortisol and salivary cortisol was assessed at regular intervals across the 135-min alcohol consumption period but serum cortisol and salivary cortisol was sampled simultaneously. The results showed that when white wine is consumed prior to food the level of: serum cortisol is significantly increased immediately; salivary cortisol is not significantly altered when measured during blood sampling; salivary cortisol is significantly decreased when measured in the absence of blood sampling. It was concluded that when assessing the effects of alcohol on the hypothalamic-pituitary-adrenal axis care should be taken to ensure that the experimental methodology does not inadvertently influence the final results. Cortisol is rapidly released in response to stress and the stress of the blood sampling procedure is a significant factor that if not controlled for could potentially obscure the true effects of alcohol on the hypothalamic-pituitary-adrenal axis

Decreased appetite for food in alcoholism

[Extract] Alcohol consumption can induce the development of nutritional disorders as alcohol ingestion often replaces food intake (Orozco and De Castro 1991). While alcohol contains a large number of calories, these calories are classed as 'empty' calories because alcohol contains little nutritional value (Pirola and Lieber 1972). Alcoholic beverages may account for up to 50% of the total calorie intake in chronic alcoholics, which over time can lead to the development of a severely malnourished state (Lieber 1991)

Salivary or Serum Cortisol: Possible Implications for Alcohol Research

Alcohol consumption can induce the development of nutritional disorders as alcohol ingestion often replaces food intake [1]. The long-term intake of alcohol decreases the amount of food consumed when food is freely available [2], and the degree of malnutrition may be related to the irregularity of feeding habits and intensity of alcohol intake [3]. The repercussions of alcohol abuse (over time) can involve damage to most of the major organs and systems in the body [4]. However, despite the overwhelming evidence linking alcohol to ill health the role (if any) alcohol plays in the development of disease remains uncertain. The hypothalamic-pituitary-adrenal (HPA) axis is responsible for the synthesis and release of steroid hormones, the most abundant being dehydroepiandrosterone (DHEA), DHEA sulfate (DHEAS), cortisol, and aldosterone [e.g. 5]. The release of either corticotropin-releasing factor or arguinine vasopressin by the hypothalamus stimulates the anterior pituitary to release adrenocorticotropin (ACTH), which promotes the synthesis and release of steroid hormones that have glucocorticoid (i.e. cortisol), mineralocorticoid (i.e. aldosterone), and androgenic (i.e. DHEA, DHEAS) functions [6]. Steroid hormones have a diverse and highly important role in the body and any dysregulation in steroid activity can lead to the development of disease. The adrenocortical system is markedly altered by food availability and an elevation in cortisol is commonly observed under fasting conditions [7-9]. Cortisol plays a major role in the regulation of carbohydrate, protein, and lipid metabolism [10,11] and during prolonged fasting by stimulating gluconeogenesis acts to protect the body from cellular damage until food once again becomes available [7,8,10-14]. ... The aim of this study was to clarify the effect (if any) of consuming a small-moderate amount of white wine on cortisol by comparing the effect (if any) of consuming a small-moderate amount of white wine on salivary cortisol and serum cortisol, and salivary cortisol alone

Community based psychosocial education can improve mood disturbance in breast cancer survivors at various stages of their recovery

Background: Psychosocial distress can contribute to avoidance, refusal, or discontinuation of cancer treatment, which could impact recovery and survival. Aims: The aim of the present study was to evaluate the effectiveness of a community based psychosocial program on alleviating mood disturbance in breast cancer survivors at different stages of their breast cancer journey. Method: A total of 37 women participated in an 8-week psychosocial program at their local community centre. The weekly 3-hour program was delivered in a small group format. Program components included health education, behavioural training, cognitive behavioural therapy, art therapy and stress-management. Questionnaires aimed at assessing psychiatric morbidity and mood adjustment were administered at the beginning of the program (Pre) and at the completion of the program (Post). Results: Group data revealed a significant reduction in psychiatric morbidity and improved psychological adjustment. When participants were divided into degree of psychiatric morbidity (mild, moderate, severe, very severe) a significant reduction in the reporting of anxiety symptoms in the mild, moderate, severe and very severe groups was reported; depression symptoms in the severe and very severe groups were noted, and anger, confusion and somatic symptoms in the mild group were noted. The level of activity was also significantly improved in the very severe group. Conclusions: A structured community based psychosocial program is beneficial to women struggling to come to terms with the emotional consequences of breast cancer at all stages of recovery

Effect of sucrose consumption on serum insulin, serum cortisol and insulin sensitivity in migraine: evidence of sex differences

The aim of this study was to compare the effect of sucrose on biomarkers of energy metabolism and utilization in migrainous men and women. A total of 20 participants (7=Migraine (female), 5=Migraine (male), 8=Non-migraine control) submitted to an oral sucrose tolerance test (OSTT), which required them to fast for 15 h overnight and then ingest 75 g sucrose dissolved in 175 g water at 9 AM the next morning. Blood sampling for the assessment of serum insulin, serum cortisol and plasma glucose was conducted upon arrival at 0900 h and then at regular 15-min intervals across a 150-min period. Comparison of insulin sensitivity indexes that rely on fasting glucose and insulin data failed to find evidence of insulin resistance in migraineurs or controls. Prior to sucrose consumption the level of fasting serum cortisol at 0-min on average was significantly higher in migraineurs. However, no significant group differences in the level of fasting serum insulin and plasma glucose at 0-min were noted. Following sucrose consumption: the level of serum insulin was significantly higher in female migraineurs; the level of serum cortisol was significantly higher in male migraineurs; glucose/insulin (G/I) ratio was significantly higher in male migraineurs at 135-min and 150-min; insulin/cortisol (I/C) ratio was significantly different with the I/C ratio lower in male migraineurs and higher in female migraineurs; area under the curve (AUC) insulin was significantly different across groups with AUC insulin lower in male migraineurs and higher in female migraineurs; and AUC cortisol was significantly higher in male migraineurs. It was concluded that the effect of sucrose on biomarkers of energy metabolism and utilization in male and female migraineurs is not the same. Therefore, the factors underlying migraine pathogenesis in men and women may also be different

Dietary Therapy could be an Important Factor in the Prevention of Headache Symptoms in Migraine (without Aura): A Case Study

Background/Aims: Early work suggests that migraine may be triggered by a diet-induced reactive hypoglycemia. The aim here is to report on the efficacy of dietary therapy in the management and treatment of headache symptoms in a chronic migraine (without aura) patient. Methods: A 51-year-old man previously diagnosed with chronic migraine (without aura) presented for treatment. The patient, upon request by his treating medical practitioner, had maintained a comprehensive headache diary, which included details of headache frequency and severity, time of headache onset, and headache-related medication usage for a period of six months. Several interviews were conducted to determine medical and complimentary health treatment history prior to the introduction of dietary therapy. As part of the dietary regimen the patient was required to: (1) completely eliminate alcohol, monosodium glutamate, artificial sweeteners, sugar, and food containing sucrose natural or otherwise from the diet; (2) modify the consumption of fruit, dairy, and fat; (3) eat at least six small meals per day; (4) ensure the interval between meals did not exceed 3 hours; (5) consume complex carbohydrate and a small glass of water at every meal and upon waking in the middle of the night; and (6) avoid all medication deemed to be unsuitable for hypoglycemic patients. The patient was also required to maintain his headache diary at all times. The results showed that the implementation of the dietary regimen successfully reduced the need for headache-related pain medication by at least 70% when compared to pre-treatment levels. Alternatively, subsequent deviation from the prescribed dietary regimen immediately resulted in a 2.5 fold increase in headache related pain medication usage. Conclusions: Dietary therapy may be effective in reducing headache frequency and should be explored when deciding on the best treatment and management strategy for migraine patients

Migraine: a disorder of metabolism?

The treatment and prevention of migraine within the last decade has become largely pharmacological. While there is little doubt that the advent of drugs (e.g. triptans) has helped many migraine sufferers to lead a normal life, there is still little knowledge with respect to the factors responsible for precipitating a migraine attack. Evidence from biochemical and behavioural studies from a number of disciplines is integrated to put forward the proposal that migraine is part of a cascade of events, which together act to protect the organism when confronted by a metabolic challenge

Effect of wine on postprandial serum insulin, plasma glucose, serum IgA and insulin sensitivity as all wines are not the same

Statement of the Problem: The effect of wine on glucose metabolism and utilization in non-diabetic individuals is largely unknown and requires investigation. The purpose of this study is to compare the effect of red and white wine on postprandial glucose metabolism and utilization in non-diabetic individuals. Methodology & Theoretical Orientation: This study utilized a 3x4 mixed design. The 'between subjects' factor was trial (white wine, red wine, placebo) and the 'within subjects' factor was time (Food, 45-min, 90-min, 135-min). The experimental procedure required 24 nondiabetic males to consume food for 45-min and then ingest 4x standard units (40 g of alcohol) of white wine (n=8), red wine (n=8) or the equivalent amount of placebo (n=8) over a period of 135 minutes. Measures of serum insulin, plasma glucose and serum immunoglobulin A (IgA) were taken upon arrival (Baseline), after the meal (0 minutes) and during beverage consumption (45 minutes, 90 minutes and 135 minutes). Findings: Significant trial differences were observed when data was compared. The level of postprandial: Plasma glucose was significantly reduced with red wine at 45 minutes (<13 g of alcohol); serum insulin was significantly reduced with white wine at 45 minutes (<13 g of alcohol); serum IgA became significantly elevated with white wine at 45 minutes (<13 g of alcohol). Moreover, a significant improvement in insulin sensitivity was only noted with white wine at 90 minutes (<30 g of alcohol). Conclusion & Significance: Both red wine and white wine can alter postprandial glucose metabolism and utilization in non-diabetic individuals. However, the effect of red wine and white wine is not the same: white wine after a meal improves improve insulin sensitivity and promotes the development of a transient pseudo-diabetic condition; red wine after a meal alters the glucose-insulin feedback mechanism,reduces insulin sensitivity and promotes the development of a transient pseudo-hypoglycemic condition. Thus, consuming wine alone after a meal should not be encouraged in non-diabetics

Decreased Appetite for Food in Alcoholism

Long-term alcohol intake can decrease the total amount of food consumed when food is freely available and over time this can promote the development of a severely malnourished state. Alcoholic beverages are high in calories but low in nutrients and how the body uses the energy contained in alcohol is complex and not well understood. Assessment of meal composition has highlighted that the alcohol-induced alteration in food intake may be highly specific and linked to impaired appetite for carbohydrate (in particular). The aim of this chapter is to explore this very specific alcohol effect (i.e. decrease in appetite for carbohydrate). We will begin by investigating whether alcohol is a food for the human body and then briefly look at the biochemical processes associated with regulation of appetite for carbohydrate. It is well accepted that appetite for carbohydrate is largely dependent on the efficient performance of cortisol, a steroid under the control of the hypothalamic-pituitary-adrenal axis, and insulin a pancreatic peptide hormone. In the last section we will look at data from a number of studies aimed at assessing the effect of alcohol on cortisol and insulin under variable nutritional conditions in order to conclude that a decreased appetite for carbohydrate may be a physiological consequence of alcohol consumption

Sustainable Supervision: Graduate Research Engagement Assessment Tool (GREAT) to identify risk, assess needs and resolve conflict

Successful completion of a post-graduate research degree is dependent on internal and external factors and it is common for students to experience some challenges during their candidature. Challenges can range from personal issues (e.g., mental health or family problems), to academic challenges (e.g., writer’s block, difficulty collecting data, personality clashes with supervisors). If (or when) problems occur, early intervention is critical to the success of a research project. The aim here is to provide an overview of the Graduate Research Engagement Assessment Tool (GREAT). The purpose of the GREAT is to help HDR students and supervisors identify, assess, and problem-solve potential risks, and effectively manage roadblocks associated with student-supervisor conflict. The GREAT includes a self-assessment section to build self-awareness and problem-solve risk, questionnaire and scoring criteria to identify and quantify risk, an opportunity to request support, and step by step guide to effectively and manage conflict