Home | Contact Us | FAQ | Search & Site Map | Link to Us
Sign In | Join | Other 45 Sites in Network
Home
Discussion Groups
General
GeneralCardiologyVisionDentistryPharmacyLaboratoryNutritionAlternative
Diseases and Disorders
AIDSAlzheimer'sArthritisAsthmaCancerBreast CancerDiabetesEpilepsyGlaucomaHepatitisHerpesLupusProstate BPHProstate CancerProstatitisSinusitisTinnitus

Medical Forum / General / Cardiology / May 2007

Tip: Looking for answers? Try searching our database.

functional foods

Thread view: 
Enable EMail Alerts  Start New Thread
Thread rating: 
MarilynMann - 19 May 2007 15:00 GMT
Most of you are aware of certain "functional foods" that are marketed
as "heart healthy" and the like because they contain plant sterols or
stanols.  These foods include certain margarines, juices, chocolate
bars, etc.  Plant sterols and stanols have GRAS status in the U.S. and
certain marketing claims are permitted with respect to foods fortified
with these substances.  Like the case of Zetia (ezetimibe), however,
this is a case where the marketing is based on lowering a risk factor
(LDL) rather than on any proof that plant sterols and stanols have the
desired effect on heart disease.

I promised recently that I would post some information on this topic.
This is my first post, with possibly more to come.  BMJ has just
published an article discussing the need for closer evaluation of
functional foods.  Here is some of the article.

BMJ  2007;334:1037-1039 (19 May), doi:10.1136/bmj.39196.666377.BE

Analysis
Functional foods: the case for closer evaluation

Nynke de Jong, project director functional foods, postlaunch
monitoring, risk-benefit analyses1, Olaf H Klungel, associate
professor2, Hans Verhagen, head of centre for nutrition and health1,
Marion C J Wolfs, scientific coworker1, Marga C Ocké, project
director, food consumption surveys1, Hubert G M Leufkens, professor of
pharmacoepidemiology2

1 National Institute for Public Health and the Environment (RIVM), PO
Box 1, 3720 BA, Bilthoven, Netherlands, 2 Utrecht University,
Department of Pharmacoepidemiology and Pharmacotherapy, Utrecht
Institute for Pharmaceutical Sciences, Utrecht, Netherlands

Correspondence to: N de Jong Nynke.de.Jong@rivm.nl

Current regulations focus on the mandatory safety evaluation of
functional foods before they come to market, but Nynke de Jong and
colleagues argue that the effects of such foods should also be
evaluated after they have been launched

Functional foods are modified foods that claim to improve health,
quality of life, or wellbeing. These foods are intended for use in the
context of a healthy lifestyle or as a means to compensate for an
unhealthy one. From society's point of view, there are several
potential problems-the medicalisation of our daily food intake, the
long term safety and effectiveness of these foods, and the aggressive
marketing and advertising of these highly profitable products.1
However, functional foods need to be fully evaluated to make sure they
meet current scientific and regulatory standards.

* * *
Market positioning of functional foods versus drugs

Similar to so called lifestyle drugs-drugs at the boundary between
lifestyle wishes and health needs, such as erectile stimulants,
appetite suppressants, and drugs to help people stop smoking5-
functional foods are designed to meet consumers' needs and lifestyle
wishes.6 7 Data on sales and market dynamics of functional foods are
limited. An analysis of functional foods launched between January and
April 2005 identified more than 200 new products.

Many functional foods are aimed at trying to improve gut health and
heart health and are intended for people who have mild health problems
or slight discomfort. The market for health drinks in the United
Kingdom is fast growing, with a turnover of £316m (464; $632) in
2005.8 Although some functional foods (table) might have beneficial
effects on risk factors for various chronic and life threatening
conditions, there is no proof that attacking these risk factors is
good for general health in the free living population. Their main
appeal may be particularly to worried consumers.

Possible food and drug interactions

Functional foods may influence the effectiveness of drugs and
patients' compliance. This can be illustrated by the example of
phytosterol and stanol enriched products, which are intended for
people with mildly raised cholesterol who do not take cholesterol
lowering drugs.9 10 11 12 People in this group are often unaware of
their cholesterol value. The enriched products may, therefore, be
eaten only by those with substantially raised, and thus known,
cholesterol values and associated higher cardiovascular morbidity,
which inherently increases the potential for interactions with
cardiovascular medication.

Phytosterols and stanols interact with statins to have an additive
effect on reducing low density lipoprotein cholesterol values.10 13
The possible downside to this interaction is that serum phytosterol
concentrations increase during long term statin treatment,11 and
concern has been raised about the possible atherogenic effects of
phytosterols.14 This is why Health Canada, the federal department
responsible for helping Canadians maintain and improve their health,
has not allowed these foods to be sold in Canada.15 16

* * *
Limited postlaunch scientific data

Once functional foods come to market, limited data are available about
their impact on the community. We have little understanding of the
circumstances under which these foods are eaten, whether target groups
are reached, and if targeted education programmes or health policies
should be recommended. Very little is also known about exposure, long
term or otherwise, and safety under free conditions of use,19 and
whether and how functional foods interfere with drugs designed for the
same target.20 21 These problems have not been addressed even in the
best studied of these foods-phytosterol and stanol enriched foods.
There is no evidence that functional foods cause harm, but the data
are limited to five to six years of use and a restricted number of
users.

* * *
The article goes on to discuss the need for postlaunch monitoring of
the health effects of these foods.  One of the reasons for concern is
that there is a genetic disease called sitosterolemia that results in
early CVD, similar to familial hypercholesterolemia, except with high
plasma plant sterol levels instead of high LDL.

More later.

Marilyn
wlkt - 19 May 2007 15:35 GMT
i hava nothing to say but i don't know what to say sorry
William Wagner - 19 May 2007 16:29 GMT
In article
<87abw0khjt.fsf@wlktdeworld.i-did-not-set--mail-host-address--so-tickle-
me>,
wlkt <wlkt@wlktdeworld.i-did-not-set--mail-host-address--so-tickle-me>
wrote:

> i hava nothing to say but i don't know what to say sorry

I personally prefer dysfunctional food.  Foods that have a connection
to the place I live.  "The book Omnivores Dilemma" addresses these
issues eloquently .

 The idea of functional smacks of marketing technique subject to change
way too often for me.  Keeping dinner etc. social is of more import.

Anyway found below at

http://ideas.repec.org/p/hhb/aarmap/0062.html

Bill

.....................

Danish consumers' attitudes towards functional foods

Author Info
Poulsen, Jacob (The MAPP Centre, Aarhus School of Business)
Abstract

1. "Functional foods" is a relatively new term used to describe food
products which have been enriched with natural substances/components
with a specific physiological preventive and/or health-promoting effect.
As yet, there are few actual functional foods in the Danish market, but
in Japan and the USA, where these products are relatively common, sales
are enjoying growth rates far above those for conventional products.
2. The aim of this study is to examine Danish consumers' attitudes to
functional foods, including: whether enrichment with health-promoting
substances results in a higher value perception among consumers; the
relative importance consumers attach to enrichment compared with other
product attributes; which beliefs consumers associate with enrichment;
and, which beliefs influence and determine consumers' purchasing
intentions and the relative importance of these beliefs.
3. The study consists of three analyses: focus-group interviews, the aim
of which is to get an overview of the issue and generate input for the
quantitative analyses. The quantitative analyses consist of a conjoint
analysis and a survey based on the Theory of Reasoned Action. These
analyses are based on concrete, non-existent examples of functional
foods, a dairy product and a bread product, each of which has been
enriched with three different substances: a) soluble food fibre, b)
omega-3, and c) calcium and vitamin D.
4. The focus-group interviews show that the main beliefs which consumers
associate with functional foods are the convenience of enrichment
through daily diet, (un)naturalness, apprehension about changes in
taste, higher price, uncertainty about belief in the effect of
enrichment, dosage (when is there enough/ too much of the enrichment
substance), own ignorance and uncertainty about manufacturers' knowledge
of the health effects of eating enriched products. The respondents have
very little knowledge of functional foods and were fairly sceptical.
However, attitudes to concrete examples of functional foods were much
more positive than attitudes to the concept of functional foods.
5. The conjoint analyses show that, in general, consumers preferred the
non-enriched variety, though with the exception of bread enriched with
fibre, since the benefit of this is greater than for the conventional
product. About 75% of consumers attach relatively more importance to
enrichment than the other product attributes. For about 30% of consumers
in the case of the dairy product and 50% in the case of the bread
product, enrichment in one of the three forms resulted in a higher value
perception, while about 25% and 40% respectively attached a lot of
importance to the products not being enriched.
6. The cluster analysis identified several segments with a preference
for the various enriched products. Two relatively large segments (25%
and 20% of respondents respectively) had a higher value perception for
the enriched than for the conventional product, especially as regards
the calcium and vitamin D-enriched dairy product and the fibre-enriched
bread product, and these segments also attach relatively more importance
to enrichment than the other product attributes. The analysis also
identified a large segment with a preference for the calcium and vitamin
D-enriched bread product, about 30% of respondents saying they preferred
this product variety and 35% saying they attached relatively great
importance to enrichment. Only very few respondents preferred enrichment
with omega-3, which was also the case for enrichment with fibre in the
dairy product.
7. In general, attitudes to enrichment are more positive as regards the
bread product and product varieties enriched with substances already
present in the conventional product. However, attitudes are generally
more negative as regards enrichment with omega-3 than with the two other
substances. On the whole, consumers' attitudes to functional foods
depend on both the type of product enriched, the enrichment substance
and the combination of these.
8. The questionnaire survey shows that consumers' purchasing intentions
as regards the various enriched products are almost solely explained by
their attitudes to purchasing the respective product varieties (attitude
to behaviour, AB), and only to a very small extent by the subjective
norm (SN). The beliefs which explain AB, and thus also purchasing
intentions, are: perceived convenience of getting the enrichment
substance through the daily diet (explains on average 42% of the
explained variation in AB for the various product varieties), price
(21%) perceived naturalness of the enriched products (18%), and the
perceived positive health effect of eating the enriched rather than the
conventional product (14%).
9. There are no systematic differences or similarities in the relative
importance of the individual beliefs for AB as regards product,
enrichment substance or the combination of these. There are, on the
other hand, systematic absolute differences between the mean values for
the product varieties. The means are thus generally higher (more
positive attitude and higher purchasing intentions) for enriched
varieties of the bread product and in those cases where products have
been enriched with a substance that already occurs naturally in the
conventional product. An analysis of variance shows that the perceived
naturalness of the enriched product is the most explanatory belief for
how positive respondents' initial attitudes are to the concrete product
varieties.
10. As regards demographic differences, the study shows that the elderly
and women are more positive about functional foods than the other
respondents. No differences were found with regard to income or
educational level.
11. The most important implications of the study are that the
development of functional foods should take a starting point in concepts
which consumers regard as relatively natural. In this connection, both
the conventional product itself, the enrichment substance and the
combination of these have a certain importance. Thus, consumers are most
positive about functional foods which have been enriched with a
substance already present in the conventional product. With regard to
price, the analyses show that some segments are willing to pay more for
functional foods if they think there is a health effect. The marketing
of functional foods should emphasise the convenience of getting
enrichment substances through the daily diet and naturalness, since
these factors are the most important in determining consumers' intention
to buy functional foods
Download Info
To download:
If you experience problems downloading a file, check if you have the
proper application to view it first. Information about this may be
contained in the File-Format links below. In case of further problems
read the IDEAS help file. Note that these files are not on the IDEAS
site. Please be patient as the files may be large.

File URL: http://www.mapp.asb.dk/WPpdf/wp62.pdf
File Format: application/pdf
File Function:
Download Restriction: no
Publisher Info
Paper provided by Aarhus School of Business, The MAPP Centre in its
series MAPP Working Papers with number 62.
Download reference. The following formats are available: HTML, plain
text, BibTeX, RIS, ReDIF
Length: 49 pages
Date of creation: 01 Jan 1999
Date of revision:
Handle: RePEc:hhb:aarmap:0062
Keywords: Consumer behaviour; Food; Funcional food; Denmark
Contact details of provider:
Postal: The Aarhus School of Business, The MAPP Centre, Fuglesangs Alle
4, DK-8210 Aarhus V, Denmark
Phone: +45 89 48 66 88
Fax: + 45 86 15 01 88
Web page: http://www.asb.dk/centres/mapp.aspx
More information through EDIRC

Signature

S Jersey USA Zone 5 Shade  
http://www.ocutech.com/  High tech Vison aid
This article is posted under fair use rules in accordance with
Title 17 U.S.C. Section 107, and is strictly for the educational
and informative purposes. This material is distributed without profit.

MarilynMann - 27 May 2007 21:40 GMT
J Am Coll Cardiol, 2005; 45:1794-1801, doi:10.1016/j.jacc.2005.02.063

Miettinen et al., Plant Sterols in Serum and in Atherosclerotic
Plaques of Patients Undergoing Carotid Endarterectomy

OBJECTIVES: The purpose of this research was to determine whether
serum plant sterol levels are associated with those in atheromatous
plaque.

BACKGROUND: Cholesterol of low-density lipoprotein (LDL) particles
contributes to atheromatous plaque formation; LDL also contains most
serum non-cholesterol sterols, including plant sterols. The role of
plant sterols in atheromatous plaque formation is open.

METHODS: Free, ester, and total cholesterol and the respective non-
cholesterol sterols were measured by gas-liquid chromatography in
serum and arterial tissue of 25 consecutive patients undergoing
carotid endarterectomy. The population was ranked to triads according
to tissue cholesterol concentration.

RESULTS: Cholesterol concentration increased markedly in tissues but
not in serum with triads. The ester percentage was lower in the third
than in the first triad (47% vs. 56%; p < 0.01) and lower than in
serum triads (70%; p < 0.001). Ratios to cholesterol of non-
cholesterol sterols decreased in increasing tissue triads, but were
unchanged in serum. A major new observation was that the higher the
ratio to cholesterol of the surrogate absorption sterols (cholestanol,
campesterol, sitosterol, and avenasterol) in serum, the higher was
their ratio also in the carotid artery wall (e.g., r = 0.683 for
campesterol). Despite undetectable differences in serum and tissue
cholesterol concentrations off and on statins, an additional important
novel finding was that statin treatment was associated with increased
ratios of the absorption sterols in serum and also in the arterial
plaque.

CONCLUSIONS: The higher the absorption of cholesterol, the higher are
the plant sterol contents in serum resulting also in their higher
contents in atherosclerotic plaque. However, the role of dietary plant
sterols in the development of atherosclerotic plaque is not known.

* * *
I don't think this study proves anything but it seems somewhat
concerning.
* * *
J Am Coll Cardiol, 2006; 47:1496-1497, doi:10.1016/j.jacc.2006.01.031
(Published online 14 March 2006).

CORRESPONDENCE: LETTER TO THE EDITOR

Serum Plant Sterols and Atherosclerosis: Is There a Place for Statin-
Ezetimibe Combination?
Régis P. Radermecker, MD* and André J. Scheen, MD, PhD

We read with interest the paper by Miettinen et al. (1) demonstrating
that the higher the absorption of cholesterol, the higher the plant
sterol contents are in serum resulting in their higher contents in
atherosclerotic plaque. The prospective Cardiovascular Münster
(PROCAM) study found that people in the upper quartile of sitosterol
levels had a 1.8-fold increased risk of major coronary events compared
with those in the lower three quartiles (2). Statin treatment
decreases cholesterol synthesis but increases absorption of plant
sterols (3). In the Scandinavian Simvastatin Survival Study (4S), no
reduction was observed in recurrence of coronary heart disease with
the use of simvastatin in patients with high baseline plant sterol
contents and with marked increase of serum plant sterols during the
five-year treatment period (4). Additional treatment with inhibition
of sterol absorption (e.g., with plant stanol esters) was suggested
for this particular group of patients (3,4). To this respect, we were
surprised that Miettinen et al. (1) did not consider the potential of
combining ezetimibe with statin. Indeed, in addition to inhibiting
intestinal cholesterol absorption, a well-known effect, ezetimibe also
reduces plasma concentrations of the non-cholesterol sterols
sitosterol and campesterol, suggesting an effect on the absorption of
these compounds as well (5). It has been demonstrated recently that
the Niemann-Pick C1-like 1 (NPC1L1) transporter is most likely
responsible for the transport of cholesterol and plant sterols from
the brush border membrane into the intestinal mucosa (6). The
intestinal absorption of plant sterols differs markedly from that of
cholesterol and their biliary excretion as well. The presence of two
specific ABCG5/ABCG8 transporters in the intestinal wall is
responsible for rapid resecretion of plant sterols into the intestine
lumen and thus rather low intestinal absorption of campesterol and
sitosterol, and their presence in the liver explains why plant sterols
are excreted much faster in the bile than cholesterol (7,8). Ezetimibe
interferes with NPC1L1, reducing the intestinal uptake of cholesterol
and plant sterols (6-8). Interestingly, the reduction of plant sterol
serum levels with ezetimibe was significantly more pronounced than the
reduction of serum cholesterol (7,8). Clinical data on ezetimibe could
demonstrate that the concept of inhibiting intestinal absorption of
neutral sterols is beneficial in both patients with
hypercholesterolemia as well in patients with hypersitosterolemia, an
inherited disease with identified mutations in ABCG5/ABCG8
transporters that leads to a high prevalence of cardiovascular disease
(9). Recent observations, such as those by Miettinen et al. (1), that
elevated serum plant sterols pose an increased cardiovascular risk
suggest that increases of serum plant sterol levels should be avoided,
especially in atherosclerosis-prone individuals (1). Therefore,
subjects with high cholesterol absorption and low synthesis may need a
therapy combining statin and ezetimibe to lower more effectively their
serum cholesterol levels and prevent an increase in the levels of
plant sterols (3). The question remains, however, as to whether
lowering serum levels of plant sterols (especially in high-absorber
patients on statin therapy) with a drug such as ezetimibe will
decrease the incidence of coronary artery disease.

* * *
I think that last sentence is key.

* * *
J Am Coll Cardiol, 2006; 47:1497-1498, doi:10.1016/j.jacc.2006.01.030
(Published online 14 March 2006).

Reply
Tatu A. Miettinen, MD, PhD*, Mikael Railo, MD, PhD, Mauri Lepäntalo,
MD, PhD and Helena Gylling, MD, PhD

In the letter by Drs. Radermecker and Scheen, it was noted that we
have not commented the potential of combining ezetimibe to statins
(1). The additional low-density lipoprotein (LDL) lowering of
combining cholesterol absorption inhibitors to statins is relatively
small, usually approximately 15%, for instance, for ezetimibe or plant
stanols. No clinical studies have been published defining their
additional reduction of coronary events during these treatments, which
seems to be true also for their monotherapy, even though they are
suitable for treatment of modestly increased LDL cholesterol, and
stanol ester management also provides the heart-healthy fatty acids.
Relatively low LDL cholesterol lowering either in mono- or in
combination with statin treatment certainly requires randomized large-
enough study populations treated for relatively long periods of time
to record changes in heart events. In addition to LDL cholesterol
lowering, cholesterol absorption inhibitors lower also plant sterol
levels off or on statin treatment. Thus, they also normalize statin-
induced increase of plant sterols. The endarterectomized patients
treated with statin in our study had increased serum plant sterol
ratios to cholesterol, which appeared also to be reflected in
atheromatous plaques of carotid arteries (1). This finding certainly
rises a question as to whether the lowering of serum plant sterols
with cholesterol absorption inhibitors, e.g., ezetimibe or plant
stanols, also could reduce plant sterol contents in the plaques.
However, it also raises the question of whether an increase of serum
plant sterols, e.g., during the consumption of plant sterol-enriched
functional foods, also could enhance their concentrations in
atheromatous plaques. Several studies have shown that increased serum
plant sterols, even their ratios to cholesterol, are associated with
enhanced coronary artery disease in crossover or follow-up
investigations (2). However, in the Scandinavian Simvastatin Survival
Study, no association was found in the control group between the five-
year coronary events and baseline plant sterol concentrations or
ratios to cholesterol (2). In the respective simvastatin treatment
group, coronary events were reduced significantly in the low absorber
but unchanged in the high absorbers, suggesting that additional
lowering of LDL cholesterol is needed in the latter type of patients,
e.g., by combination with cholesterol malabsorption. Statin treatment
seems to improve endothelial function of carotid arteries despite
increasing serum plant sterols (3); however, vascular function was
unaffected with phytosterol-enriched food when LDL cholesterol was
lowered and serum plant sterols were increased (4,5). Drs. Radermecker
and Scheen concluded that "elevated serum plant sterols pose an
increased cardiovascular risk," but clinical heart event reduction
with their pharmacological lowering is still open.

* * *
There are obviously some unanswered questions here.  I, for one, am
not clear on why food manufacturers are allowed to promote plant
sterols as "heart healthy" when that really is unclear.  It is quite
possible that the opposite is true.

Marilyn
Andrew B. Chung, MD/PhD - 28 May 2007 00:01 GMT
It remains wiser to eat less down to the right amount rather than
change ones diet in pursuit of "functional foods:"

http://HeartMDPhD.com/HolySpirit/overweight.asp

May GOD bless you in HIS mighty way making you hungrier than ever.

Prayerfully in Jesus' awesome love,

Andrew <><
--
Andrew B. Chung, MD/PhD
http://EmoryCardiology.com

"Unlike the 2PD-OMER Approach, weight loss diets can't be combined
with well-balanced diets."
http://HeartMDPhD.com/Love/TheTruth

> Most of you are aware of certain "functional foods" that are marketed
> as "heart healthy" and the like because they contain plant sterols or
[quoted text clipped - 114 lines]
>
> Marilyn
MarilynMann - 28 May 2007 21:31 GMT
Journal of Lipid Research, Vol. 48, 139-144, January 2007

Pinedo et al., Plasma levels of plant sterols and the risk of coronary
artery disease: the prospective EPIC-Norfolk Population Study

Some studies have suggested that a modest increase of plant sterol
levels is a risk factor for coronary artery disease (CAD). We studied
the relationship between plant sterol levels and CAD risk in a
prospective nested case-control study consisting of 373 cases and 758
controls. Sitosterol and campesterol concentrations did not differ
between cases and controls [sitosterol, 0.21 vs. 0.21 mg/dl (P = 0.1);
campesterol, 0.31 vs. 0.32 mg/dl (P = 0.5)]. The sitosterol-to-
cholesterol ratio was significantly lower in cases than in controls
(1.19 vs. 1.29 µg/mg; P = 0.008), whereas the campesterol-to-
cholesterol ratio did not differ significantly (1.78 vs. 1.88 µg/mg; P
= 0.1). Plant sterol concentrations correlated positively with
cholesterol levels and inversely with body mass index and triglyceride
and lathosterol concentrations. Among individuals in the highest
tertile of the sitosterol concentration, the unadjusted odds ratio
(OR) for future CAD was 0.75 [95% confidence interval (CI) = 0.56-
1.01]. After adjustment for traditional risk factors, the OR was 0.79
(95% CI = 0.56-1.13). For the campesterol concentration, the
unadjusted OR was 0.95 (95% CI = 0.71-1.29) and the adjusted OR was
0.97 (95% CI = 0.68-1.39). In this large prospective study, higher
levels of plant sterols, at least in the physiological range, do not
appear to be adversely related to CAD in apparently healthy
individuals.

* * *
Journal of Lipid Research, Vol. 47, 2762-2771, December 2006

Plant sterol or stanol esters retard lesion formation in LDL receptor-
deficient mice independent of changes in serum plant sterols

Statins do not always decrease coronary heart disease mortality, which
was speculated based on increased serum plant sterols observed during
statin treatment. To evaluate plant sterol atherogenicity, we fed low
density lipoprotein-receptor deficient (LDLr+/-) mice for 35 weeks
with Western diets (control) alone or enriched with atorvastatin or
atorvastatin plus plant sterols or stanols. Atorvastatin decreased
serum cholesterol by 22% and lesion area by 57%. Adding plant sterols
or stanols to atorvastatin decreased serum cholesterol by 39% and 41%.
Cholesterol-standardized serum plant sterol concentrations increased
by 4- to 11-fold during sterol plus atorvastatin treatment versus
stanol plus atorvastatin treatment. However, lesion size decreased
similarly in the sterol plus atorvastatin (-99% vs. control) and the
stanol plus atorvastatin (-98%) groups, with comparable serum
cholesterol levels, suggesting that increased plant sterol
concentrations are not atherogenic. Our second study confirms this
conclusion. Compared with lesions after a 33 week atherogenic period,
lesion size further increased in controls (+97%) during 12 more weeks
on the diet, whereas 12 weeks with the addition of plant sterols or
stanols decreased lesion size (66% and 64%). These findings indicate
that in LDLr+/- mice 1) increased cholesterol-standardized serum plant
sterol concentrations are not atherogenic, 2) adding plant sterols/
stanols to atorvastatin further inhibits lesion formation, and 3)
plant sterols/stanols inhibit the progression or even induce the
regression of existing lesions.

* * *
Marilyn
 
Sign In
Join
My Latest Posts
My Monitored Threads
My Blog
My Photo Gallery
My Profile
My Homepage

Start New Thread
Enable EMail Alerts
Rate this Thread



©2008 Advenet LLC   Privacy Policy - Terms of Use
This website includes both content owned or controlled by Advenet as well as content owned or controlled by third parties.