Fingers and Toes Sensitive to Cold can Lead to Ulcers and Gangrene

Raynaud's Phenomenon

There are many individuals whose hands and feet are very sensitive to cold or emotions resulting in blanching, pain and numbness of the fingers and toes. The condition is episodic and is known as Raynaud’s phenomenon. In severe cases this can progress to local ulcers and gangrene. This condition can also cause nails to become brittle with longitudinal ridges.

Primary or idiopathic Raynaud’s phenomenon (Raynaud’s disease) occurs without an underlying disease. In this situation the blood vessels of the fingers and toes are excessively sensitive to cold or emotional stimuli without any good reason. Raynaud’s disease accounts for 60 per cent of cases.

Secondary Raynaud’s phenomenon (Raynaud’s syndrome) occurs in association with an underlying disease. Most patients with scleroderma and about 30 per cent of patients with systemic lupus erythematosus have secondary Raynaud phenomenon. There are many other medical conditions which can cause Raynaud’s syndrome. Forty per cent of cases are secondary to other medical conditions.

The condition was first described in 1862 by Maurice Raynaud (1834-1881), a physician and professor in Paris. The onset is typically between the ages of 20 and 40 years, and it is more common in women than men.

In a general population it is difficult to estimate how many people suffer from this condition. But people who live in cool damp climates seem to have higher incidence (20-25 per cent). About 40 to 90 per cent of chainsaw operators and miners using vibrating equipment have Raynaud’s syndrome. Food workers who work in cold areas have about 50 per cent incidence of this disease. Raynaud’s has also occurred in breastfeeding mothers, causing nipples to turn white and become extremely painful. This may cause painful breast feeding.

In 2002, the New England Journal of Medicine described a case of a 54-year-old man who had an acute primary episode of Raynaud’s disease involving only the ring finger after surfing for 80 minutes in water that was 21°C. The episode persisted for 40 minutes. Medical evaluation subsequently revealed no disorder known to cause secondary Raynaud’s phenomenon.

Most patients with Raynaud’s syndrome have only mild symptoms, which respond well to simple conservative treatment, including wearing of warm clothes and gloves. Avoid cold environment and stress. Do not smoke. Avoid blood vessel constricting agents.

About 10 per cent of patients have sufficiently severe and frequent episodes to require drug therapy. Vasodilators are most frequently used. Many medications have been studied including vasodilators, platelet inhibitors, serotonin antagonists and fibrinolytics.

Here are some examples: sustained-release nifedipine (Adalat) reduces attack rate compared to placebo, losartan (Cozaar) 50 mg/day may be more effective than nifedipine 40 mg/day, sildenafil (Viagra) 50 mg twice daily reduces frequency of Raynaud attacks and topical nitroglycerin may be effective for treatment of Raynaud’s phenomenon.

Recently, another erectile dysfunction drug tadalafil (Cialis) 20 mg has been tried. Compared to Viagra, Cialis has a longer half-life of 17.5 hours. The conclusion was that Cialis, in combination with other vasodilators, help reduce the severity of attacks but also helps heal digital ulcers.

Surgical treatment in the form of sympathectomy (division of autonomic nervous system) causes dramatic improvement in occasional patient but can be unpredictable and disappointing.

Start reading the preview of my book A Doctor's Journey for free on Amazon. Available on Kindle for $2.99!

Scientific Evidence and the Role of Dietary Fats and Carbohydrates in Heart Disease

Dear Dr. B: In your Feb 1, 2011 article, you say that data indicate dietary cholesterol has little effect on blood serum cholesterol levels. I wonder if you could send me references for this. I’m having a debate with a friend and mentioned this, but he doesn’t believe it.

Answer: Finding a reference is not difficult these days. You just have to Google your question and you will find thousands of references. The difficult part is to know which reference is reliable. When I do my research, I generally look at several articles and find reliable scientific information from different sources.

You can find an excellent article on this subject in the American Journal of Clinical Nutrition (April 2011 vol. 93 no. 4 684-688) titled: The role of reducing intakes of saturated fat in the prevention of cardiovascular disease: where does the evidence stand in 2010?

The old hypothesis was that dietary fat raises blood cholesterol which eventually leads to atherosclerosis (hardening of the arteries) and coronary artery disease. This hypothesis was based on research done before we knew anything about the dangers of trans fats.

Now the research has confirmed that heart disease risk rises if there is a high concentration of bad cholesterol (LDL) in our blood and the risk is reduced if there is a high concentration of good cholesterol (HDL) in our blood. But what is poorly understood is the link between dietary fat and high blood cholesterol level.

What do we know about the role of dietary fats and carbohydrates?

-Eating saturated fats – SFs – (found in beef, pork, lamb, dairy products and tropical oils such as palm oil, palm kernel oil, and coconut oil) raises bad cholesterol (LDL) but also raises good cholesterol (HDL). One negative effect, one positive effect.

-Eating unsaturated fats – UFs – (MUFAs – monounsaturated fats – found in plant oils such as olive, canola, and peanut oil; PUFAs – polyunsaturated fats – found in plant oils such as safflower, sunflower, corn or soybean oil, fish with omega-3 fat) lowers the bad cholesterol (LDL) and lowers the good cholesterol (HDL). One positive effect, one negative effect.

-Eating industrially produced trans fats – TFs – (vegetables oils that have been chemically changed by a process called hydrogenation to make them solid at room temperature found in margarine, many fast foods, snack foods and fried or baked goods) is highly dangerous because it does two bad things – raises bad cholesterol (LDL) and lowers good cholesterol (HDL).

-Replacing saturated fats with carbohydrates (CHO) may actually increase cardiovascular risk unless carbohydrates come from whole-grain fibre-rich sources. Studies have shown that carbohydrates with high glycemic index –GI – (a measure of the effects of foods on blood-sugar levels) increase cardiovascular risk by 33 per cent.

Do you find all this confusing? You are not alone.

Next time you go to a grocery store, tell the helper (if you can find one) to give you some SFAs, PUFAs, MUFAs, no TFs, no LDL, lots of HDL, healthy CHOs and some low GI food. See what you get and surprise your family. Happy eating.

Start reading the preview of my book A Doctor's Journey for free on Amazon. Available on Kindle for $2.99!

Boost Your Memory and Brain Power with Berries and Other Superfoods

How is your thinking and memory skill?

We are living in an age of super size fast foods loaded with unhealthy calories. But we have a choice. We can choose to eat “superfoods” which are low in calories, fat free and good source of vitamins and fibre. These foods also contain antioxidants which protect our cells from damage.

Superfoods have anti-aging, anti-cancer and heart health benefits. They can slow the aging process of the brain and people who ate a diet high in superfoods were 38 per cent less likely to develop Alzheimer’s disease compared to those who did not. The incidence of dementia and Parkinson’s disease is also decreased. Superfoods also activate the brain’s house-cleaning process.

As we get older, there is cognitive decline. That means there is a subtle decrease in memory and thinking process. This is a normal aging process. One study showed that people who ate more than two vegetable servings each day had a 40 per cent slower rate of cognitive decline compared with their peers who ate less than one serving.

Individuals who regularly consumed wine, tea and chocolate lowered their risk of a poor cognitive score by 70 per cent, says an article in the Scientific American Mind (Jan/Feb 2011). Studies have linked regular fish consumption to a 60 per cent lower risk of dementia, in particular Alzheimer’s dementia.

These numbers are just amazing. We can all do without those recurring memory lapses. Hopefully, we can stop asking, “Have I got Alzheimer’s?”

So, what are these superfoods?

Here are some examples: berries (strawberries, blueberries, blackberries, cranberries), walnuts, leafy greens, fish, heart healthy fats (olive oil, canola oil, flaxseed oil and non-hydrogenated margarine), avocado, almonds, other fruits and vegetables, cereal grains, cocoa, soy foods, tea and wine.

In 2008, per capita blueberry consumptions in the U.S. reached an all-time high, from 9.2 ounces in 2007 to 12.3 ounces. Americans, apparently, cannot get enough of this delicious juicy fruit. When berries are out of season, you can eat frozen and dried berries. One serving is equivalent to ½ cup of fresh or frozen berries or ¼ cup of dried ones.

The superfoods contain flavonoids. New research shows that flavonoids work as antioxidants that protect the cells from damage from unstable oxygen molecules known as free radicals and boost our cognitive function by its interaction with protein present in the brain cells. There are more than 6000 different flavonoids which come in variety of types. Flavonoids are widely distributed in the list of foods mentioned earlier.

Free radicals are released in our bodies during metabolism. The situation is made worse by pollution, cigarette smoke and radiation. Free radicals can damage cells and break apart DNA. Antioxidants neutralize free radicals and limit the damage done to our cells.

So, if you want to improve your memory and thinking skills then get cracking with the superfoods.

Ok honey, where did I leave my car keys?

Start reading the preview of my book A Doctor's Journey for free on Amazon. Available on Kindle for $2.99!