Fitness and Nutrition: February 2011

Maternal Link to Alzheimer’s Makes a Gain

Alzheimer’s disease is more common in people whose mothers had the illness than in those whose fathers had it — and the evidence can be found in the brains of people who are still healthy.

Researchers studied 53 mentally healthy men and women over 60 years old. Ten had a father with Alzheimer’s, 11 a mother with the disease, and 32 had no family history of the illness. Each volunteer underwent an initial M.R.I. examination and was examined again two years later.


All the volunteers were still cognitively normal at the two-year point, but those with a family history of Alzheimer’s had significantly more brain atrophy than those without a family history. And even after controlling for age and sex, the deterioration was significantly greater in those with a maternal history of Alzheimer’s than in those with a paternal one.

The authors acknowledge that the study, published in Tuesday’s issue of Neurology, depended on volunteers reporting their parents’ illnesses accurately.

Still, the lead author, Robyn A. Honea of the University of Kansas, said scientists were getting closer to quantifying risk with brain scans. “The goal is to do a scan on someone before they get the disease and be able to tell if they’re at higher risk or starting to deteriorate,” she said. “Can we do that now? No. We need more and larger studies.”

X-Rays and Unshielded Infants

It was well after midnight when Dr. Salvatore J. A. Sclafani finally hit the “send” button.

Soon, colleagues would awake to his e-mail, expressing his anguish and shame over the discovery that the tiniest, most vulnerable of all patients — premature babies — had been over-radiated in the department he ran at State University of New York Downstate Medical Center in Brooklyn.


A day earlier, Dr. Sclafani noticed that a newborn had been irradiated from head to toe — with no gonadal shielding — even though only a simple chest X-ray had been ordered.

“I was mortified,” he wrote on July 27, 2007. Worse, technologists had given the same baby about 10 of these whole-body X-rays. “Full, unabashed, total irradiation of a neonate,” Dr. Sclafani said, adding, “This poor, defenseless baby.”

And the problems did not end there. Dr. John Amodio, the hospital’s new pediatric radiologist, found that full-body X-rays of premature babies had occurred often, that radiation levels on powerful CT scanners had been set too high for infants, and that babies had been poorly positioned, making it hard for doctors to interpret the images.

The hospital had done the full-body X-rays, known as “babygrams,” even though they had been largely discredited because of concerns about the potential harm of radiation on the young. Dr. Sclafani and Dr. Amodio quickly stopped the babygrams and instituted tight controls on how and when radiation was used on babies, according to doctors who work there. But the hospital never reported the problems in the unit to state health officials as required.

A little over a week ago, after The New York Times asked about the situation at Downstate, the state health commissioner, Dr. Nirav R. Shah, ordered two offices of the department to investigate.

“Our investigators will pull films, they will examine the medical records and they will interview relevant staff,” said Claudia Hutton, the department’s director of public affairs. “Our authority to investigate goes basically as far as we need it to go.”

The errors at Downstate raise broader questions about the competence, training and oversight of technologists who operate radiological equipment that is becoming increasingly complex and powerful. If technologists could not properly take a simple chest X-ray, how can they be expected to safely operate CT scanners or linear accelerators?

With technologists in many states lightly regulated, or not at all, their own professional group is calling for greater oversight and standards. For 12 years, the American Society of Radiologic Technologists has lobbied Congress to pass a bill that would establish minimum educational and certification requirements, not only for technologists, but also for medical physicists and people in 10 other occupations in medical imaging and radiation therapy.

Yet even with broad bipartisan support, the association said, and the backing of 26 organizations representing more than 500,000 health professionals, Congress has yet to pass what has become known as the CARE bill because, supporters say, it lacks a powerful legislator to champion its cause.

In December 2006, the Senate passed the bill, but Congress adjourned before the House could vote. At the time, the House bill had 135 co-sponsors.

“I would think the public would be outraged that Congress was sitting on what could reduce their radiation exposure,” said Dr. Fred Mettler, a radiologist who has investigated and written extensively about radiation accidents.

Individual states decide what standards, if any, radiological workers must meet. Radiation therapists are unregulated in 15 states, imaging technologists in 11 states and medical physicists in 18 states, according to the technologists association. “There are individuals,” said Dr. Jerry Reid, executive director of a group that certifies technologists, “who are performing medical imaging and radiation therapy who are not qualified. It is happening right now.”

Two months ago, in Michigan — which sets no minimum standards for technologists — the Nuclear Regulatory Commission reported that a large hospital had irradiated the healthy tissue of four cancer patients, three of whom suffered burns, because a technologist repeatedly used the wrong radiological device. “It’s amazing to us, knowing the complexity of medical imaging, that there are states that require massage therapists and hairdressers to be licensed, but they have no standards in place for exposing patients to ionizing radiation,” said Christine Lung, the technologist association’s vice president of government relations.
In New York State, technologists must be licensed and prove that they have passed a professional examination. But there were no continuing education requirements — a provision of the CARE bill — until last year, and regulators usually let hospitals decide whether to discipline technologists. Over the last 10 years, New York health officials say they have not disciplined any of the 20,000 or so licensed technologists for work-related problems.

Children Are Most at Risk

Like many hospitals, SUNY Downstate Medical Center had come to realize that children needed special protection from unnecessary radiation.

Because their cells divide quickly, children are more vulnerable to radiation’s effects. And as new ways are found to use radiation in diagnosing and treating injuries and disease, children face an ever-increasing number of radiological procedures. One recent study found that by the age of 18, the average child will have already received more than seven radiological exams.

While the procedures save lives, they are also a source of concern because most scientists believe that the effects of radiation are cumulative — the more radiation a patient receives, the greater the chances of developing cancer. In premature infants, minimizing radiation exposure is especially important because they may require multiple radiological exams for problems like underdeveloped respiratory systems.

In 2007, Dr. Sclafani, the radiology chairman, brought in Dr. Amodio, a highly regarded pediatric radiologist, to oversee diagnostic imaging for children and to evaluate existing practices at Downstate, a large teaching hospital that serves mostly the poor.

Dr. Amodio did not like what he saw. “I have started to compile a list of obvious problems with respect to pediatric images, especially in the neonatal population,” he said in a July 26 e-mail to Dr. Sclafani.

A guiding principle for any imaging procedure, regardless of age, is that radiation should be limited — or “coned” — to the area being examined. Yet technologists at Downstate did not always follow that rule. “Improper coning — often entire baby is on radiograph,” Dr. Amodio wrote in the first of several bullet points summarizing his findings.

Full-body X-rays of babies are rarely done. “We don’t do those anymore,” said Dr. Marta Hernanz-Schulman, director of pediatric radiology at Vanderbilt University Medical Center. “If I had an image like that, it would most likely have been a stillborn baby.”

Dr. Donald Frush, chief of pediatric radiology at the Duke University School of Medicine, said that failing to properly cone, or collimate, the radiation was rare. “The collimation issue is something that technologists are quite aware of and has been emphasized for decades,” Dr. Frush said.

Downstate officials did not say how many inappropriate babygrams were taken. In an interview, Dr. Amodio said he did not know why the technologists had failed to protect the infants, but he surmised that because premature babies are especially fragile, technologists might have been afraid to touch them and “do what was really necessary” to administer proper X-rays. “It is a normal human response,” he said.

Asked about the case, Dr. David Keys, a board member of the American College of Medical Physics, said, “It takes less than 15 seconds to collimate a baby,” adding: “It could be that the techs at Downstate were too busy. It could be that they were just sloppy or maybe they forgot their training.”

In his 2007 e-mail, Dr. Amodio said technologists also failed to shield the gonads, a radiosensitive organ. City and state health codes require shielding for young patients, unless it interferes with a diagnosis, which did not appear to be the case at Downstate.

Other problems, according to Dr. Amodio’s e-mail, included using the wrong setting on a radiological device, which caused some premature babies to be “significantly overirradiated.”

When Dr. Amodio’s findings were reported to the hospital’s patient safety committee, its chairman, Dr. Eugene M. Edynak, quickly grasped the seriousness of the situation. “Because of the grave nature of these ‘findings,’ and the need for immediate correction,” Dr. Edynak wrote, “I would like Radiology to present these issues at the next Patient Safety Committee.” At the same time, Dr. Edynak noted that radiology management had already begun addressing the problems.
Dr. Sclafani was clearly unsettled by the events. “The past two weeks have been among the most troubled of my career,” he wrote at the beginning of an expansive e-mail, sent to members of his department at 1:36 a.m. on July 27.

His greatest disappointment was directed at residents and supervisors for not speaking up about the improper X-rays. “Every film, all dictated, and no one brought this to my attention,” Dr. Sclafani said.

In another e-mail, he said he felt “alarmed and ashamed” upon seeing poor imaging techniques. “Excessively irradiating children is something we must have zero tolerance about.”

Dr. Sclafani recently took a leave from Downstate to do research. But in an interview last year, he said that his department, with Dr. Amodio’s help, had made significant changes, not only in reducing the amount of radiation in CT scans for infants as well as adults, but also in reducing unnecessary scans.

In the past, Dr. Sclafani said, manufacturers had marketed CT scanners based on high-quality images, which often meant more radiation. Referring to Dr. Amodio, he said, “What we learned from John is that sometimes the pretty picture is not what we need.”

Dr. Amodio described other department changes, including the use of breast shields for girls and, when possible, substituting an ultrasound, which uses no radiation, for CT scans. In addition, he said, he must personally approve all pediatric CT scans.

Downstate officials, after initially answering questions from The Times last year, have declined to answer any more. In a statement, Ronald Najman, a hospital spokesman, said: “We are working with the New York State Department of Health to re-evaluate the issues raised by our Department of Radiology in 2007, and to ensure that we are in compliance with national and state standards.”

Push for Continuing Education

Supporters of the proposed CARE legislation say its continuing-education requirement will keep radiological workers abreast of technological changes. If it passes, “certification and licensure will no longer be a one-time event,” said Dr. Geoffrey S. Ibbott, former director of the Radiological Physics Center, a federally financed group that tests radiotherapy equipment for accuracy.

A continuing-education provision might have prevented the over-radiation of 76 patients at a hospital in Missouri — a state that does not regulate its radiological workers. The medical physicist there had selected the wrong calibration tool to set up a highly sophisticated linear accelerator.

Ms. Lung, the vice president of the technologists’ group, said that while most people knew that radiation could cause cancer and burn holes in patients, “They don’t understand that the last person to see that patient, to position that patient, to make sure that procedure is performed safely is the radiological technologist or radiation therapist.”

Jerry Reid, executive director of the American Registry of Radiologic Technologists, a group that certifies technologists, said he was optimistic that the proposed legislation, expected to be introduced in March, would finally pass. Congress, he said, “has shown much more interest in this issue over the last year,” in the wake of a series of articles in The Times documenting the harm that can result from radiation mistakes.

But even supporters of the bill say much more needs to be done, including making radiological devices safer and requiring that all mistakes be reported to a single national database.

“We still have to address the culture in many radiology and radiation therapy departments where there is reluctance or outright intimidation that prevents people from reporting errors or potential errors,” said Dr. Ibbott. “All of our staff must be empowered to identify errors and situations that could lead to errors without fear of retribution.”

The American College of Radiology also recommends that all medical radiology units be professionally accredited, yet many are not.

“In my profession, there is very little room for error and no room for unqualified personnel,” said Dr. Steve Goetsch, a medical physicist in California who runs training programs in the field.

Whole Grain Goodness, Straight From the Oven

The muffins available in most coffee shops and cafes are like oversize, unfrosted cupcakes: too sweet and too big. But muffins don’t have to be cloying — a bit of natural sweetener is all that’s required to make them taste like a treat. And they don’t have to be calorie-laden confections.

This week, you’ll find it’s possible to make muffins with a number of nutritious ingredients, particularly whole grains. Muffins made with buckwheat or cornmeal offer great taste and nourishment — without the feeling that you’re chewing on rocks.

Even if you don’t think of yourself as a baker, take a stab at this week’s recipes. They’re easy and come together quickly.

Buckwheat and Amaranth Muffins Ingredients:
Of all the muffins I make, these have the most distinctive flavor.

3/4 cup whole-wheat flour

3/4 cup buckwheat flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup amaranth flour (you can make this by blending the amaranth in a spice mill; it does not have to be finely ground)

2 eggs

1/3 cup honey

1 1/2 cups buttermilk

1/3 cup canola oil

1 teaspoon vanilla extract

1 cup blackberries tossed with 1 teaspoon all-purpose flour

1. Preheat the oven to 375 degrees with the rack moved to the upper third of the oven. Oil or butter muffin tins. Sift together the whole-wheat and buckwheat flours, baking powder, baking soda and salt. Stir in the amaranth flour.

2. In a separate bowl, beat together the eggs, honey, buttermilk, canola oil and vanilla extract. Using a whisk or a spatula, stir in the dry ingredients. Mix until well combined, but do not beat -- a few lumps are fine, but make sure there is no flour at the bottom of the bowl. Fold in the blackberries.

3. Spoon into muffin cups, filling them to just below the top (about 4/5 full). Place in the oven, and bake 25 minutes until lightly browned and well risen.

Yield: Twelve muffins or so, depending on the size of your tins.

Advance preparation: These muffins keep for a couple of days out of the refrigerator, for a few more days in the refrigerator, and for a few months in the freezer.

Nutritional information per muffin (based on a 12-muffin yield): 182 calories; 1 gram saturated fat; 2 grams polyunsaturated fat; 4 grams mono-unsaturated fat; 32 milligrams cholesterol; 24 grams carbohydrates; 2 grams dietary fiber; 314 milligrams sodium; 5 grams protein

Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”

Feeding the Nurses

Theresa Brown R.N said "I joke that nurses will do anything for food. Good food, bad food, healthy food, junk food — we’re not particular. Patients must understand that too, because they constantly bring us food."

Usually the gifts are some kind of dessert: cookies, chocolates, candies. The variety makes it interesting. Godiva chocolates, Russell Stovers, chocolate-covered pretzels, homemade chocolate chip cookies, cookies from the Panera down the street, bakery cookies with big smiley faces made of icing. Someone once brought in almond nougat from the family’s store. A Hershey’s kiss can be exactly what I need to make the day feel better, especially since lunchtime has long passed and I haven’t had time to eat.

The truth is, though, I try to eat sparingly because I learned early in the job that stress eating is an occupational hazard. Having our conference room filled with doughnuts and caramel corn makes it all too easy to, as we say, “eat my feelings,” rather than just feeling them.

So I try to focus on my own feelings — but I think, too, about the feelings expressed in those very welcome gifts of food.

Overwhelmingly, the feeling is thanks. Sometimes a plate of cookies will come with a note, “Thanks for taking such good care of my mother.” Other times, the food will have a Post-it note hurriedly scribbled with “from” and the patient’s room number.

The food tends to be store-bought, not homemade. Patients’ families are busy, after all, traveling to and from the hospital, trying to hold onto jobs, getting their children to school, making sure the bills get paid, dealing with the seriousness of cancer.

I remember one remarkable lunch provided by a patient’s family. The patient, a young woman, had died about a month before. Her mother arranged a catered lunch for the nurses on the floor. There were two different kinds of pasta dishes, a dressed salad and bread. The food came in big aluminum pans — enough for day shift, with plenty left over for night turn as well.

The patient’s mother had set up the lunch with our charge nurse, but then could not bring herself to come up to the floor to personally deliver it. She thought she would be O.K., but then she wasn’t. So the food came up without her. It was really good food, but more than its quality, the feelings expressed by the food were what made it memorable.

The patient who had died was young, beautiful and very, very sweet. It was impossible to have known her, to have been her nurse, and not feel sadness and frustration at how very badly her treatment course had gone.

She was African-American and awaiting a stem cell transplant, but finding matches can be particularly difficult for black Americans, who are less likely than whites to join stem cell registries and whose genetically diverse ancestry makes matching more difficult. Her disease was aggressive, she never did get a donor and she left this world much too soon.

No wonder, then, that her mother could not bear to return to the hospital floor. But she sent that amazing lunch, to thank us, but also, I think, to reconnect with the community of people most able to understand her particular pain.

And that’s probably why most people give us food. The thanks they feel is deep. They are of course thanking us for doing our jobs — doling out pills, conferring with doctors, drawing labs. But it’s the emotional work we do that really inspires people’s gratitude.

One day a healthy-looking woman showed up on the floor with the most amazing chocolate cake. She brought us the cake because it was her birthday — not her biological birthday, but the anniversary of the day she got her stem cell transplant.

I had never seen her before. It turned out she had received her transplant before I came on the floor and was one of our success stories. This patient had done so well post-transplant that she never needed to be hospitalized. She also had time to bake for us, and the cake was divine.

She happily shared the recipe with me, but I have deliberately never made the cake. Although I’m quite a good baker, I feel certain there’s no way I could ever make the cake taste as delicious as it did that day. Out of context it would simply be a chocolate cake. It would lack the inspiring story, the rare and priceless vision of a patient to whom we gave a brand-new life.

Put Away the White Rice

Many years ago, after I decided to stop eating meat (I am not a strict vegetarian now, though that’s the way I usually eat), I walked down the street to look over whole grains at my local health food store in Austin, Tex. There wasn’t much of a selection; still, it was all new to me, and I bought some of the grains sold in bulk bins: brown rice, millet, kasha and wheat berries.

I learned to cook them and, eventually, to use them in both traditional and unusual ways. (All but millet, that is — there’s a grain I never have been able to find too much use for.)

Today the choice of whole grains on the shelves at has grown exponentially, and I am feeling the same curiosity and excitement I felt all those years ago. There’s a new culture around grains — they’re interesting to all cooks, not just vegetarians. I see exotic cereals on the menus of high-end restaurants all the time now.

So last week I became a grains novice again. I bought five grains I’d never cooked before: three types of rice, one variety of barley and amaranth, the seed of a green that I’ve written about before. The rices were red and black, and the barley purple, pigments that indicate the presence of polyphenols, which some researchers believe have health-promoting properties.

Most of this week’s recipes call for cooked grain. I used the cooking instructions on the packages unless otherwise noted. All of these cooked grains keep well in the freezer or in the refrigerator for three or four days. I suggest you cook a double batch, transfer the leftovers to freezer bags, and store them in convenient quantities (1 to 4 cups each, depending on the size of your family and your own needs).

Here’s a quick look at this week’s selection of grains:

LUNDBERG WEHANI This reddish-brown whole-grain rice has a slightly chewy texture and a nutty, savory flavor. To cook, combine 1 part rice with 2 parts water and salt to taste ( ½ to ¾ teaspoon per cup of rice). Bring to a boil, reduce the heat, cover and simmer 50 to 60 minutes until the rice has absorbed all the water. Turn off the heat, remove the lid, place a towel over the pot and return the lid to the pot. Let sit 10 minutes, and then serve.

For a nuttier taste, before adding the water sautƩ the rice in 1 tablespoon olive oil or canola oil until the rice smells toasty. A cup of raw rice yields about 3 1/3 cups of cooked rice.

LUNDBERG BLACK JAPONICA RICE A combination of medium-grain mahogany rice and short-grain black rice. Cook it like Wehani rice, above. A cup of raw rice yields about 3 ¾ cups cooked rice.

RUBY RED JASMINE RICE This red long-grain rice is distributed by a company that specializes in fair-trade products. The package says to cook 1 part rice in 2 ½ parts water, but I found a ratio of 1 to 2 worked better. Cook like the Wehani rice, above. A cup of raw rice yields about 3 cups of cooked rice.

PURPLE PRAIRIE BARLEY This hearty dark purple barley originated in Tibet. It takes 1 ½ hours to cook — 1 hour if you soak it overnight, which I recommend. Cook 1 part grain in 2 ½ parts water with salt to taste. Place a strainer over a bowl, and drain the soaked rice. Combine the soaking water (you don’t want to lose the pigment in it) with more water to make 2 ½ parts. Add salt to taste ( ½ to ¾ teaspoon per cup of grain), and bring to a boil. Reduce the heat, cover and simmer 1 hour or until the barley is tender and beginning to splay. A cup of cup raw rice yields just under 4 cups of cooked rice.

AMARANTH Amaranth is the tiny seed of a green native to the Americas. In Mexico, both the seeds and the greens are eaten. It’s very nutritious: high in protein, and very rich in the amino acid lysine, which most grains lack. Cook 1 part amaranth in 3 parts water, and stir often.

Amaranth Porridge

When you cook amaranth, it releases a starch that gives the cooked grain a porridgelike consistency, so its flavor and texture resemble that of a breakfast cereal. Be sure to stir from time to time as you cook, as amaranth tends to stick to the bottom of the saucepan.

Ingredients:

1/2 cup amaranth

1 1/2 cups water

1/4 cup milk, almond milk or rice milk (more to taste)

2 teaspoons maple syrup or brown sugar or, if available, Mexican piloncillo

Pinch of salt

1. Combine the amaranth and water in a small saucepan, and bring to a boil. Reduce the heat to low, cover and simmer 30 minutes. Stir every once in a while, as the amaranth may stick to the bottom of the pan.

2. Stir in the milk, syrup or brown sugar, and a pinch of salt. Stir vigorously until the porridge is creamy. Remove from the heat and serve.

Variation: Add a handful of raisins or other dried fruit, or stir in chopped apples or pears. Sprinkle a few grains of fleur de sel over the top.

Yield: Serves two.

Advance preparation: You can make more than you need and keep the remainder in the refrigerator for a couple of days. Amaranth reheats well. I add a little more milk when I reheat.

Nutritional information per serving: 209 calories; 1 gram saturated fat; 1 gram polyunsaturated fat; 1 gram monounsaturated fat; 2 milligrams cholesterol; 37 grams carbohydrates; 3 grams dietary fiber; 21 milligrams sodium (does not include salt to taste); 8 grams protein

Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”

When Alzheimer’s Waited Outside the Oval Office

WASHINGTON — Ron Reagan’s new memoir, “My Father at 100,” has touched off sensational headlines with its suggestion that President Ronald Reagan might have begun showing hints of Alzheimer’s disease while still in the White House.

But in two interviews this month, the younger Mr. Reagan said he never meant to suggest that his father had dementia before leaving office in 1989. And he graciously took the blame for not being more explicit in a passage that described a few personal observations along with comments from the former president’s doctors.

A “rather small section of the book has attracted outsize attention,” he said in a telephone interview from Seattle, where he lives.

All he meant, he continued, was that the amyloid plaque characteristic of Alzheimer’s can start forming years before it leads to dementia. The former president’s diagnosis was made in 1993, four years after he left office.

“Given what we know about the disease,” his son told me, “I don’t know how you could say that the disease wasn’t likely present in him during the presidency.”

Had it been stated that way, the assertion about Alzheimer’s would have stirred little if any debate. Still, the issue is important for anyone — including candidates for office — because of the difficulty of distinguishing the initial symptoms of Alzheimer’s from, say, simple forgetfulness.

The disease occurs most frequently after 70, but it can strike younger people. Dr. Alois Alzheimer, a German psychiatrist, diagnosed the first case in a 51-year-old woman. It is now recognized as one of a number of types of dementia. And diagnosing it with certainty requires a brain biopsy, rarely done while a patient is still alive.

Mr. Reagan’s mental state was an issue even before he became the oldest man elected president, at 69, in 1980. Adversaries were fond of attributing his penchant for contradictory statements, forgetting names and general absent-mindedness to Alzheimer’s.

I reported on Mr. Reagan’s health, and he told me that his mother, Nelle, had died of senility — and that if he were to develop it in office he would resign.

As a follow-up to questions about Alzheimer’s, my extensive interviews with his White House doctors, key aides and others, I found no evidence that Mr. Reagan exhibited signs of dementia as president. The interviews did not include family members.

Moreover, until Ron Reagan’s memoir appeared, no other family member — and not Edmund Morris, the official biographer who spent seven years with Mr. Reagan in the White House — publicly hinted that he showed evidence of Alzheimer’s as president.

“My Father at 100” (Viking) is an affectionate, often lighthearted account of a son’s attempt to uncover his father’s character by going back to his early days. It is generally well written, except for portions of the closing chapter about Alzheimer’s — which Ron Reagan acknowledged were flawed because he “relied on memory” without checking facts about when and where the suspicion of his father’s Alzheimer’s was first raised.

He writes, for example, that after the former president fell from a bucking horse in Mexico in 1989, his doctors detected probable signs of Alzheimer’s in removing a blood clot that formed between his skull and brain. But such a procedure does not involve a brain biopsy that doctors would need to diagnose dementia.

Moreover, Mr. Reagan was flown to a military hospital near Tucson — not taken to San Diego, as his son writes — and the blood clot, a subdural hematoma, was removed weeks later at the Mayo Clinic in Rochester, Minn.

In the interviews, Ron Reagan genially acknowledged the errors and said that if he had anticipated the controversy he created, he “would have done more due diligence in terms of pinning down dates.”

When his father was president, Mr. Reagan, then a professional dancer with the Joffrey Ballet, visited him two or three times a year. Now 52, the younger Reagan has been a radio and television talk show host, commentator and magazine writer. In the book, he writes that he did not want his father to run for a second term, partly because of political differences (Ron has long been liberal) and partly because of his concern about Mr. Reagan’s health — not the possibility of Alzheimer’s, but the near-fatal gunshot wound he sustained in a 1981 assassination attempt.

Understandably, the son’s memories about his father’s Alzheimer’s focused on when it first produced symptoms. The anecdotes that he cites are either well known or lack convincing evidence for Alzheimer’s.

For example, he recounts the 1984 re-election campaign, when his father performed dismally as he floundered through his responses and was lost for words in his first debate with his opponent, Walter F. Mondale. But Mr. Reagan performed well in the second debate, 11 days later.

While spending a day in the Oval Office in 1987, the younger Reagan noticed that aides were providing his father with scripted index cards — a technique he often used when giving speeches — for phone calls lasting five minutes at most, implying signs of a failing memory. But in an interview, Mr. Reagan said it was “hard to know what to make of that” — and laughed as he said he was using similar notes in our conversation.

The son noted little things that he could not explain and to which he did not attach a name at the time. Based on knowing his father’s demeanor and cognition over a lifetime, the observations created an impression “that something was amiss.” But, he wrote, he did not want to leave an impression that his “father was catatonic or mumbling incoherently” at any period in the White House.

The Claim: A Fake Smile Can be Bad for Your Health

When was the last time you flashed a fake smile at the office?

For some, it may be just another mundane aspect of work life — putting on a game face to hide your inner unhappiness. But new research suggests that it may have unexpected consequences: worsening your mood and causing you to withdraw from the tasks at hand.

In a study published this month in the Academy of Management Journal, scientists tracked a group of bus drivers for two weeks, focusing on them because their jobs require frequent, and generally courteous, interactions with many people.

The scientists examined what happened when the drivers engaged in fake smiling, known as “surface acting,” and its opposite, “deep acting,” where they generated authentic smiles through positive thoughts, said an author of the study, Brent Scott, an assistant professor of management at Michigan State University.

After following the drivers closely, the researchers found that on days when the smiles were forced, the subjects’ moods deteriorated and they tended to withdraw from work. Trying to suppress negative thoughts, it turns out, may have made those thoughts even more persistent.

But on days when the subjects tried to display smiles through deeper efforts — by actually cultivating pleasant thoughts and memories — their overall moods improved and their productivity increased.

Women were affected more than men. Dr. Scott suspected cultural norms might be at play: women are socialized to be more emotionally expressive, he said, so hiding emotions may create more strain.

Research suggests that an inauthentic smile to hide unhappiness can further worsen your mood.So you better not to pretend when you're in pain. Be yourself and dont give a fake smile if you're not in good mood to take with.

When the Doctor’s Wife Has Cancer

PETER B. BACH, M.D. said: As a medical student 20 years ago, I learned all about anatomy, physiology and pharmacology. My professors also taught me, implicitly, how to put on the white doctor coat as a shield against human vulnerability. With the coat on, you could get right up close to frailty, even touch it, and it wouldn’t be able to reach out and pull you in.



Residency training, with its harsh hours and unrelenting pace, added several more layers of protective shellac. But in all those years I didn’t have one class on how to be a patient, never mind how to be the spouse of one.
It was 8 a.m. on a sunny and crisp Wednesday in October when I became one. My wife, Ruth, and I arrived in the clinic of my colleague Dr. Hiram (Chip) Cody, a breast cancer surgeon and my fellow physician for more than a decade at Memorial Sloan-Kettering Cancer Center in New York. When I told him Ruth had felt a lump, he had made room to see us right away.
I was hyperaware of my surroundings, as if I were a first-time visitor in my own hospital. Things that were around me every day of the week were suddenly new: the type and volume of forms Ruth was asked to complete; the conduct of the first secretary we met; whether the staff members introduced themselves by name.
Then we were in the room. Usually these lumps are a matter of anxiety and tests, leading to nothing. I leaned in the corner, stripped of my stethoscope and white coat of authority, as Chip stood examining Ruth. I waited as he felt her breast. More than 200,000 women each year in the United States walk out of these appointments with life-altering news. But many more are reassured, either during the visit or after a biopsy comes back negative.
This time: “Oh, Ruth, I think this is a cancer.”
That was it. Shock. And then the walls closing in and the floor giving way beneath. Down into the tunnel Ruth and I tumbled, into the strange, dehumanizing, aching, opaque and misunderstood world of cancer doctors and cancer care.
My colleagues of 10 years at Sloan-Kettering, whom I saw on the hospital ward, watched get married, drank with at holiday parties and sat next to at meetings, were about to be Ruth’s doctors. The places I had passed through year after year — the exam rooms in the clinic, the waiting rooms outside the operating room, the hospital floors where patients amble with IV poles — were transformed to places where we would soon sit in terror. Half an hour earlier my biggest concern had been finding a parking place.
Chip took out his notepad and made a simple drawing of my wife’s breasts, nipples and all, then superimposed an outline of the tumor he thought he felt. On a new sheet of paper he drew an enlarged version of the tumor growing, explaining how it had probably started inside her milk ducts. A few more pencil strokes animated the cancer, invading through the ducts into the breast tissue and forming the mass. Then he showed how it could travel along channels and spread to lymph nodes.
Ten years earlier Ruth and I had stolen away to Paris for a Thanksgiving break. We were still newlyweds, walking the city in a constant freezing rain. We made it to one museum. In it, high up in a remote corner of a dimly lighted room in what used to be a train station, was an exhibit of crayon drawings by Degas.
We moved clockwise in the darkness, stopping at each drawing. I lost Ruth in the crowd a few times, even though we were separated by just two or three drawings. Some consisted of only a few curved lines that still managed to evoke both character and story. The effect of these simple depictions, in the darkness, was ethereal and emotive. So much, so sparingly.
I thought of Degas again when I came across Dr. Cody’s penciled sketches a year or so after Ruth’s diagnosis — pictures of our lives imploding around us on his notepad. The late nights along the Seine were as dark and dreary as the sunshine was bright that Wednesday morning on the Upper East Side of Manhattan. The simple, perfect drawings in the museum that conveyed the burdens shouldered by a woman bathing or a young girl dancing were as universal as the particular pattern of my wife’s breast cancer was specific — her mass, her possibly involved lymph nodes. Our ambling on cobblestone streets was as aimless as the rapid-fire schedule of tests and biopsies and meetings with other doctors and nurses that would follow the meeting with Dr. Cody was purposeful.
Dr. Cody finished his drawing and looked at us, his arms on his desk with his lab coat sleeves hiked up, the overhead lights reflecting off his glasses. I sat with Ruth, bracing myself for the next step.

Trial Shows Cystic Fibrosis Drug Helped Ease Breathing

Trial Shows Cystic Fibrosis Drug Helped Ease Breathing
The gene responsible for cystic fibrosis was discovered in 1989. Now, 22 years later, a drug that tries to compensate for the genetic defect might be nearing the market.

Vertex Pharmaceuticals announced Wednesday morning that the drug, VX-770, improved lung function in people with cystic fibrosis in a late-stage clinical trial. The drug also reduced the frequency of disease exacerbations that required treatment with antibiotics.

The caveat is that VX-770 is designed to counter one specific genetic mutation that accounts for about 4 percent of cases of cystic fibrosis. Vertex is working on another drug for the most common mutation, but that one is further behind in development.

Still, the news is expected to be greeted favorably by doctors and patients and by Wall Street.

“I’ve been doing clinical trials for 30 years in C.F. and these are amazing results,’’ Dr. Bonnie W. Ramsey, a lead investigator in the trial, said in an interview.

Dr. Ramsey, a professor of pediatrics at the University of Washington, was briefed on the results by Vertex.

The results were announced by a press release and have not been peer reviewed by experts.

About 30,000 Americans and 70,000 people worldwide have cystic fibrosis, a disease caused by defects in a gene responsible for the transport of chloride ions across cell membranes. People with the disease tend to have very thick mucus in their lungs, which leads to infections and lung damage. Many do not live past age 40.

Two inhaled antibiotics and one drug that loosens mucus are approved to treat cystic fibrosis, but nothing that directly improves chloride ion transport.

In the trial, those who received VX-770 gained 10.6 percentage points more on a lung function test after 24 weeks than those getting a placebo, a difference that statistically was highly significant. Patients continued to take either drug or placebo for another 24 weeks and the improvement was sustained. Lung function, the primary endpoint of the trial, was measured by how much a person could exhale in one second, a standard test.

Investors had been expecting around a 5 percentage point improvement. In a note to clients Tuesday evening, before the results were known, an analyst at ISI Group, Mark Schoenebaum, said that an improvement of 10 percent would be a “home run’’ that could lead to $600 million in annual sales for the drug.

Dr. Ramsey, who has received research grants from Vertex, said that some patients could perceive a 10 percentage point change in lung function. She said other results of the trial were encouraging.

These included fewer exacerbations of the disease in those who got the drug, fewer self-reported respiratory symptoms, and a gain in weight, which is good for people with cystic fibrosis, who often have digestive problems. The saltiness of their sweat — a measure used to diagnose the disease — was markedly reduced, suggesting that the drug was having an effect on chloride ion transport.

The trial involved 161 people age 12 and older, all with at least one copy of the particular mutation, known as G551D. The main side effects, Vertex said, were headache, upper respiratory tract infections, nasal congestion, rash and dizziness.

Vertex said it hoped to apply in the second half of the year for approval of VX-770 in the United States and Europe. The company is awaiting results of a second trial of the drug, this one in younger children.

Vertex has not said how much it will charge for VX-770. But since there are only about 1,200 Americans who are candidates for the drug, the price is likely to be tens of thousands of dollars a year.

Vertex, based in Cambridge, Mass., was founded in 1989, coincidentally the same year the cystic fibrosis gene was discovered. It has not yet had a big commercial success and had a $2.5 billion net loss in the last five years.

The company is hoping that by late May it will win approval to sell a new type of drug for hepatitis C, which analysts expect will be a blockbuster.

The long time needed to develop a drug for cystic fibrosis is a lesson for those expecting a quick payout from the sequencing of the human genome, which was completed a decade ago. It is not enough to know the gene behind a disease. It can take years of research to determine how a mutation actually causes a disease and then to design a drug that corrects the problem.

Vertex received $75 million in financial support from the Cystic Fibrosis Foundation, one of the first nonprofit disease groups to give money to companies.

“These results are highly encouraging,’’ Robert J. Beall, president of the foundation, said in a statement Wednesday. “They provide scientific evidence that support our long-standing belief that targeting the underlying defect of C.F. may have a profound effect on the disease.’’

A Third Judge Validates Health Care Overhaul Law

A third federal judge upheld the constitutionality of the Obama health care law on Tuesday, reinforcing the divide in the lower courts as the case moves toward its first hearings on the appellate level.

Judge Gladys Kessler of Federal District Court for the District of Columbia became the third appointee of President Bill Clinton, a Democrat, to reject a constitutional challenge to the Affordable Care Act. Two other federal district judges, both appointed by Republican presidents, have struck down the law’s keystone provision, which requires most Americans to obtain health insurance starting in 2014.

One of those judges, in a case filed in Florida, ruled that the rest of the law could not be severed from that provision, and suggested that the entire act was therefore invalid. The Justice Department, which represents the Obama administration in the cases, has asked the judge for clarification of his ruling, which left states confused about whether to continue carrying out the law.

Although the issue will almost certainly be determined by the Supreme Court, each lower court ruling contributes to the balance of legal opinion that the justices will consider. More than 20 challenges to some aspect of the sprawling act have been filed around the country. Oral arguments in the first appellate reviews are scheduled for May and June.

The District of Columbia case was filed by five individuals represented by the American Center for Law and Justice, a conservative Christian legal group.

Judge Kessler adopted the government’s position on whether Congress’s authority to regulate interstate commerce is so broad that it can require people to buy a commercial product. Past Supreme Court decisions have established the standard that Congress can control “activities that substantially affect interstate commerce.”

The judge suggested in her 64-page opinion that not buying insurance was an active choice that had clear effects on the marketplace by burdening other payers with the cost of uncompensated medical care.

“Because of this cost-shifting effect,” she wrote, “the individual decision to forgo health insurance, when considered in the aggregate, leads to substantially higher insurance premiums for those other individuals who do obtain coverage.”

Judge Kessler added: “It is pure semantics to argue that an individual who makes a choice to forgo health insurance is not ‘acting,’ especially given the serious economic and health-related consequences to every individual of that choice. Making a choice is an affirmative action, whether one decides to do something or not do something.”

The judge also tossed out a claim that the law restricted the plaintiffs’ exercise of religious freedom because the mandate to buy health insurance conflicted with their belief that God would provide for their well-being. She wrote that such a burden, if it existed at all, was too minor to require invalidation of the law.

Fried Red Thai Jasmine Rice With Shrimp

Thai-style fried rice is an addiction in our household. If you cannot find Alter Eco’s ruby red jasmine, you can make this dish with red Bhutanese rice or with regular jasmine rice. This may seem like a lot of fried rice, but believe me, you’ll finish it in one sitting.

Ingredients:

2 tablespoons canola or peanut oil

8 garlic cloves, minced

1 large carrot, peeled and cut in 1-inch long julienne

8 medium or large shrimp (about 6 ounces), peeled, deveined and chopped

6 cups cooked ruby red jasmine rice, red Bhutanese or regular jasmine rice (2 cups uncooked)

1 bunch scallions, trimmed, cut in half lengthwise and then into 1-inch lengths

2 tablespoons Thai or Vietnamese fish sauce (omit if sodium is an issue; the high sodium content in this recipe comes from the fish sauce)

2 to 4 tablespoons chopped cilantro

For garnish (optional):

Chopped cilantro

Thinly sliced cucumber

Lime wedges

Scallions

Fish sauce with hot chilies (nam pla prik)

Chopped roasted peanuts

1. Heat a large wok or large, heavy nonstick skillet over medium-high heat until a drop of water evaporates upon contact. Add the oil, tilt to spread across the pan, and add the carrot and shrimp. Stir-fry until the shrimp is pink and opaque, about two minutes. Add the garlic, and stir-fry just until golden, 15 to 30 seconds. Add the rice. Stir-fry for about two minutes by scooping the rice up, then pressing it into the pan and scooping it up again. The rice should have a seared taste. Add the scallions and fish sauce, stir together for a half-minute to a minute and transfer to a platter. Sprinkle the cilantro over the top, and serve, passing the garnishes of your choice. Diners should squeeze lime juice onto their rice as they eat.

Yield: Serves four generously as a one-dish meal.

Advance preparation: Cooked rice will keep for three or four days in the refrigerator and can be frozen. The dish is a last-minute stir-fry.

Nutritional information per serving: 484 calories; 1 gram saturated fat; 2 grams polyunsaturated fat; 4 grams monounsaturated fat; 68 milligrams cholesterol; 82 grams carbohydrates; 7 grams dietary fiber; 900 milligrams sodium (does not include salt to taste); 16 grams protein

Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”

Purple Barley Risotto With Cauliflower

Purple prairie barley is an heirloom grain that originated in Tibet. High in protein, the grain has the chewy texture of regular barley but with a dark purple hue. If you can’t find purple barley, make this delicious risotto with the regular type, preferably whole hulled barley that has not been pearled. (Pearl barley cooks more quickly, but many of the nutrients are lost when it’s pearled.)


Whichever you use, cook the barley ahead of time so that the dish doesn’t take too long to make. Purple prairie barley takes about one and a half hours to cook if unsoaked, about one hour if soaked. A cup yields just under 4 cups cooked barley.


Ingredients:
2 tablespoons extra virgin olive oil

1/2 cup finely chopped onion

2 garlic cloves, minced

1 small head cauliflower, separated into small florets, then broken into smaller pieces or sliced 1/2 inch thick (about 4 heaped cups)

1/2 cup fruity red wine, such as a CƓtes du Rhone

4 cups cooked purple prairie barley (1 cup uncooked) or hulled barley

2 cups vegetable or chicken stock

1 cup thawed frozen or fresh peas

Salt and freshly ground pepper

1/4 cup chopped fresh parsley

2 ounces Parmesan, grated (1/2 cup)

1. Heat the oil over medium heat in a large, heavy nonstick skillet or saucepan, and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic and cauliflower. Cook, stirring, for a minute until the garlic is fragrant. Stir in the barley and red wine. Cook, stirring, until the wine has evaporated, leaving the cauliflower tinted.

2. Add 1 1/2 cups of the stock, and cook, stirring often, for 10 minutes. Add the peas, and continue to simmer until the cauliflower and peas are tender and most of the stock has evaporated, about 15 minutes. There should still be some creamy liquid surrounding the grains of barley. If the mixture dries out before the cauliflower is tender, or if the grains are not suspended in some liquid at the end of cooking, add some of the additional 1/2 cup of stock. Add pepper, and adjust salt.

3. Stir in the parsley and Parmesan, remove from the heat and serve.

Yield: Serves four to six.

Advance preparation: Unlike regular risotto, the grains will not continue to soften after you remove this from the heat. If you need to have the dish made ahead of serving, you can cook it through Step 2 and reheat. I would cook the peas separately, however, and add them when you reheat, because their color will fade due to the acid in the red wine. You may want to add some more broth when you reheat.

Nutritional information per serving (four servings): 384 calories; 3 grams saturated fat; 1 gram polyunsaturated fat; 6 grams monounsaturated fat; 12 milligrams cholesterol; 48 grams carbohydrates; 12 grams dietary fiber; 306 milligrams sodium (does not include salt to taste); 16 grams protein

Nutritional information per serving (six servings): 256 calories; 2 grams saturated fat; 1 gram polyunsaturated fat; 4 grams monounsaturated fat; 8 milligrams cholesterol; 32 grams carbohydrates; 8 grams dietary fiber; 204 milligrams sodium (does not include salt to taste); 11 grams protein

Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”

Addiction: A First in Sub-Saharan Africa: Methadone Maintenance Program

With the help of the American government, the first methadone maintenance program in sub-Saharan Africa opened this month in a hospital in Dar es Salaam, Tanzania.

While heroin use is not common in Africa, it has been growing recently in Tanzania’s port cities, which are used to ship the drug, usually from Afghanistan to Europe. Drug couriers may be paid in heroin, creating a new group of addicts.

Tanzania now has an estimated 25,000 drug injectors, 40 percent of them infected with H.I.V., according to the Pangaea Global AIDS Foundation, a San Francisco-based group that is advising the Tanzanian government on the program. The United States President’s Emergency Plan for AIDS Relief, created by President George W. Bush, is paying for it.

Needle-sharing spreads both H.I.V. and hepatitis. Last year, an American researcher reported finding Tanzanians practicing “flashblood,” in which one addict injects herself with another’s blood in the hopes of sharing the high.

In Africa, fear of the unfamiliar often leads to accusations of witchcraft, and if heroin use is unfamiliar, methadone is even more so. Methadone is even more addictive than heroin, though it is given in oral doses meant to be small enough to produce no high. In announcing the opening of the program at Muhimbili Hospital, the American Embassy in Tanzania said it was “fully aware that challenges will likely be encountered whilst services are being established.”

Blueberries Pack a Nutritional Wallop

Blueberries are the king of fruits when it comes to micronutrients. They may not have the vitamin C of oranges and grapefruit, or the potassium found in bananas. But blueberries do have an abundance of phytonutrients, whose strong antioxidant and anti-inflammatory properties, some scientists believe, may help protect against heart disease, colon cancer and other maladies.


The beneficial phytonutrients in blueberries are anthocyanins, a type found in other fruits and vegetables with red, blue and purple pigments. Scientists use a test called the O.R.A.C. (short for oxygen radical absorbance capacity) to rate the antioxidant capacity in foods, and by this measure blueberries always come out on top. So if red wine is off limits and beets just aren’t your thing, try adding a half cup of blueberries to your cereal or yogurt in the morning, throw a half cup of frozen blueberries into your smoothie — or try any of this week’s recipes.


Blueberry Yogurt Parfait
This beautiful parfait tastes so much richer than it is. You can serve it for breakfast or for dessert. Look for organic yogurt that has no thickeners or gums added to it.

Ingredients:

2 cups blueberries

1/4 cup sugar

1 tablespoon freshly squeezed lime juice

1/2 teaspoon balsamic vinegar

2 cups drained low-fat yogurt or low-fat Greek style yogurt

1 tablespoon shelled pistachios, finely chopped

1. Combine the blueberries, sugar, lime juice and balsamic vinegar in a medium saucepan, and bring to a boil over medium heat. Cook for five to 10 minutes, until the liquid is reduced and the blueberries have cooked down to a jam-like consistency. Allow to cool. You should have about 1 cup of thick, jammy sauce.

2. Spoon 1/4 cup thick yogurt into the bottom of each of 4 tumblers or parfait glasses. Top with 2 tablespoons of the blueberry sauce. Make another 1/4 cup layer of yogurt on top of the blueberry sauce, and finish with another 2 tablespoon-layer of blueberry sauce. Cover tightly and chill for at least 1 hour. Just before serving, sprinkle finely chopped pistachios over the top.

Yield: Serves four.

Advance preparation: The assembled parfaits will hold in the refrigerator for a day. Sprinkle on the pistachios just before serving.

The Threatening Scent of Fertile Women

The 21-year-old woman was carefully trained not to flirt with anyone who came into the laboratory over the course of several months. She kept eye contact and conversation to a minimum. She never used makeup or perfume, kept her hair in a simple ponytail, and always wore jeans and a plain T-shirt.

Each of the young men thought she was simply a fellow student at Florida State University participating in the experiment, which ostensibly consisted of her and the man assembling a puzzle of Lego blocks. But the real experiment came later, when each man rated her attractiveness. Previous research had shown that a woman at the fertile stage of her menstrual cycle seems more attractive, and that same effect was observed here — but only when this woman was rated by a man who wasn’t already involved with someone else.

The other guys, the ones in romantic relationships, rated her as significantly less attractive when she was at the peak stage of fertility, presumably because at some level they sensed she then posed the greatest threat to their long-term relationships. To avoid being enticed to stray, they apparently told themselves she wasn’t all that hot anyway.

This experiment was part of a new trend in evolutionary psychology to study “relationship maintenance.” Earlier research emphasized how evolution primed us to meet and mate: how men and women choose partners by looking for cues like facial symmetry, body shape, social status and resources.

But the evolutionary mating game wasn’t just about finding a symmetrical face in the savanna’s equivalent of a singles bar. Natural selection favored those who stayed together long enough to raise children: the men and women who could sustain a relationship by keeping their partners happy. They would have benefited from the virtue to remain faithful, or at least the wiliness to appear faithful while cheating discreetly.

It’s possible that some of the men in Florida were just trying to look virtuous by downgrading the woman’s attractiveness, the way a husband will instantly dismiss any woman pointed out by his wife. (That Victoria’s Secret model? Ugh! A skeleton with silicone.) But Jon Maner, a co-author of the study, says that’s unlikely because the men filled out their answers in private and didn’t expect the ratings to be seen by anyone except the researchers.

“It seems the men were truly trying to ward off any temptation they felt toward the ovulating woman,” said Dr. Maner, who did the work with Saul Miller, a fellow psychologist at Florida State. “They were trying to convince themselves that she was undesirable. I suspect some men really came to believe what they said. Others might still have felt the undercurrent of their forbidden desire, but I bet just voicing their lack of attraction helped them suppress it.”

It may seem hard to believe that men could distinguish a woman who’s at peak fertility simply by sitting next to her for a few minutes. Scientists long assumed that ovulation in humans was concealed from both sexes.

But recent studies have found large changes in cues and behavior when a woman is at this stage of peak fertility. Lap dancers get much higher tips (unless they’re taking birth-control pills that suppress ovulation, in which case their tips remain lower). The pitch of a woman’s voice rises. Men rate her body odor as more attractive and respond with higher levels of testosterone.

“The fascinating thing about this time is that it flies under the radar of consciousness,” says Martie Haselton, a psychologist at U.C.L.A. “Women and men are affected by ovulation, but we don’t have any idea that it is what is driving these substantial changes in our behavior. It makes it clear that we’re much more like other mammals than we thought.”

At this peak-fertility stage, women are more interested in going to parties and dance clubs, and they dress more attractively (as judged by both men and women). Some women’s attitudes toward their own partners also change, according to research by Dr. Haselton along with a U.C.L.A. colleague, Christina Larson, and Steven Gangestad of the University of New Mexico.

“Women who are in steady relationships with men who are not very sexually attractive — those who lack the human equivalent of the peacock’s tail — suddenly start to notice other men and flirt,” Dr. Haselton said. “They are also more critical of their steady partners and feel less ‘one’ with them on those few days before ovulation.” But that doesn’t mean they’re planning to walk out.

“These women don’t show any shifts in feelings of commitment,” Dr. Haselton said. “They don’t want to leave their steady partners. They just want to look around at other men and consider them as alternative sex partners.”

This fits the “good genes” evolutionary explanation for adultery: a quick fling with a good-looking guy can produce a child with better genes, who will therefore have a better chance of passing along the mother’s genes. But this sort of infidelity is risky if the woman’s unsexy long-term partner finds out and leaves her alone to raise the child. So it makes sense for her to limit her risks by being unfaithful only at those times she’s fertile.

By that same evolutionary logic, it makes sense for her partner to be most worried when she’s fertile, and that’s just what occurred in the relationships tracked by Dr. Haselton and Dr. Gangestad. The unsexy men became especially jealous and engaged in more “mate-guarding” during the stage of high fertility — perhaps because they sense the subtle physical cues, or maybe just because they could see the overt flirting.

One safe way for both men and women to stay in a relationship is to avoid even looking at tempting alternatives, and there seem to be subtle mental mechanisms to stop the wandering eye, as Dr. Maner and colleagues at Florida State found in an experiment testing people’s “attentional adhesion.”

The men and women in the experiment, after being primed with quick flashes of words like “lust” and “kiss,” were shown a series of photographs and other images. The single men and women in the study couldn’t help staring at photographs of good-looking people of the opposite sex — their gaze would linger on these hot prospects even when they were supposed to be looking at a new image popping up elsewhere on the screen.

But the people who were already in relationships reacted differently. They looked away more quickly from the attractive faces. The subliminal priming with words related to sex apparently activated some unconscious protective mechanism: Tempt me not! I see nothing! I see nothing!

This is good news for fans of fidelity, but there’s one caveat from a subsequent study by Dr. Maner along with C. Nathan DeWall of the University of Kentucky and others. This time, the researchers subtly made it difficult to pay attention to the attractive faces. Both men and women responded by trying harder to look at the forbidden fruit. Afterward, they expressed less satisfaction with their partners and more interest in infidelity.

The lesson here seems to be that too much “mate-guarding” can get in the way of “relationship maintenance.”

“We shouldn’t want our partner to be looking at lots of other people, because that’s bad for the relationship,” Dr. Maner said. “At the same time, preventing them from looking doesn’t help either, and can backfire.” Left to their own devices, conscious or unconscious, they might just manage to restrain themselves.

Blueberry Oatmeal


You can make this oatmeal, which will take on a purple hue once the blueberries begin to burst, on top of the stove or in the microwave. It only takes about 10 minutes on top of the stove (five minutes in the microwave).

Ingredients:

1 1/3 cups water

1/8 teaspoon salt (optional)

1/4 teaspoon cinnamon

2 teaspoons mild honey

2/3 cup rolled oats or oatmeal

1/3 cup blueberries

1/2 teaspoon finely chopped or grated orange zest

1/2 cup low-fat milk, soy milk, almond beverage or rice beverage

1. Bring the water to a boil in a medium-size saucepan. Add the salt, cinnamon, honey and oatmeal. Reduce the heat, and simmer uncovered for five minutes or until most of the water has been absorbed. Add the blueberries, orange zest and milk (or alternate beverage). Bring to a simmer, and simmer five more minutes or until the oatmeal is thick and creamy and the blueberries have begun to pop. Cover and let stand for five minutes, then serve.

To make in a microwave: Place the oatmeal, water, salt, honey, cinnamon and nutmeg in a large Pyrex bowl — at least 1 1/2 quarts. Cover the bowl with a plate. Microwave at 100 percent power for three minutes. Let sit one minute, then carefully remove the plate. Stir in the blueberries, orange zest and milk. Cover with the plate, and microwave for two minutes more. Let sit for one minute so the oatmeal will absorb the milk.

Yield: Serves two.

Advance preparation: If you want to save a few minutes in the morning, you could combine all the ingredients except the milk, blueberries and orange zest the night before. The oats will absorb all of the liquid. Add the milk, bring to a simmer and proceed with the recipe.

A Suicide, a Last Request, a Family’s Questions

A Suicide, A Last Request, A Family’s Questions?





SUNNY ISLES BEACH, Fla. — The words came up on Alicia Duerson’s cellphone as blithely as text messages typically do, but this one was different: her former husband, the former Chicago Bears star Dave Duerson, asked her to donate his brain for research.

She texted back and heard nothing, then called their son, Tregg, who was just ending his workday as a bank analyst in Chicago. They called again and got voice mail.

The next and last message they received from Dave Duerson was meant for them, their family and perhaps all of professional football. It was written in his hurried hand, repeating his text message in case it had not been received, and found in the South Florida condominium where he placed a gun to his chest and shot himself to death last Thursday.

“Please, see that my brain is given to the N.F.L.’s brain bank.”

Alicia and Tregg Duerson cannot know and do not care to guess what his intentions were in this final request. What they do know is that, they said, it brings them some solace in a sad and confusing time.

“I think it’s just an example of the type of person he is,” Alicia Duerson said. “In his time, he put the future in front of him — future generations of football players in front of him. I’m just so proud of him at this moment.”

His family said that Duerson, the 50-year-old former Bears safety who graduated from Notre Dame, had been finding it hard to remember names and to put words together. They described a devoted father of four who had spent countless hours with the football players union, where he became familiar with the plight of retired players dealing with physical decline and dementia.

Sitting with his mother on the deck of his father’s building Monday night, Tregg Duerson sobbed. “He was looking for an answer,” Tregg said. “And he was hoping to be a part of an answer.”

The pertinent question is whether Duerson had chronic traumatic encephalopathy, the degenerative brain disease recently found posthumously in about 20 retired players, a disease that has been linked to depression, cognitive impairment and occasionally suicide. That determination will be made over the next several months by doctors at the Boston University Center for the Study of Traumatic Encephalopathy, who recently began receiving financial support from the N.F.L.

The broader issue, given the growing number of football players developing dementia or other cognitive problems, is what the cost of football will eventually be for generations of retired players, and how the game might be made safer for active players, from professionals to children’s leagues.

Duerson’s final letter, consisting mostly of personal comments that relatives declined to make public, did describe blurred vision and pain, Alicia Duerson said, “on the left side of his brain.” The implication, by pledging his brain to research, was that his problems, and perhaps his suicide as well, stemmed from his football career.

“I would have to guess it was a statement about football and its impact on the brain,” said Robert Smith, a former N.F.L. running back, who served with Duerson on the panel that considers former players’ disability claims. “It had to be. And, his belief that it contributed to his final despair.”

A hard-hitting but nimble defensive back from Muncie, Ind., Duerson was an all-American at Notre Dame and a two-time Super Bowl champion, first as part of the 1985 Bears’ famed 46 defense, then five years later with the Giants. He met Alicia during his freshman year at Notre Dame; they divorced last year.

“He was hitting so strong and hard, and he was so aggressive as a defensive back that after the game I was really afraid to go up to him,” she said of their first meeting, after a Notre Dame football game. “He was like: ‘What’s wrong with you? Come over here, let me give you a hug.’ He was so sweet and kind. He could leave the game on the field and go back to being Dave.”

When Duerson left the field for good after the 1993 season with the Arizona Cardinals, he was succeeding in the food service business. He also stayed active in players union affairs.

Duerson eventually joined the six-man volunteer panel that considered retired players’ claims under the N.F.L.’s disability plan, in addition to the 88 Plan, a fund that has assisted more than 150 families caring for retired players with dementia since its inception in 2007. Duerson read applications, testimonies and detailed doctors’ reports for hundreds of players with multiple injuries, including those to the brain that in some cases left players requiring full-time care. He had to vote on whether these people received financial assistance.

In 2007, two Congressional committees held hearings into whether the disability board was unfairly denying benefits. Duerson testified before the Senate Commerce Committee alongside Brent Boyd, a former Minnesota Vikings lineman whose depression and cognitive impairment had been ruled unrelated to his playing career, therefore warranting significantly lower benefits. It is unknown how Duerson voted on Boyd’s case. He did get into a testy exchange when Boyd, then 50, asserted that his condition — and that of other players with dementia — was caused by football.

“In regards to the issue of Alzheimer’s, my father’s 84, and, as I had mentioned earlier, Senator, spent 30 years at General Motors,” Duerson said, according to the hearing transcript. “He also has — he also has Alzheimer’s and brain damage, but never played a professional sport. So, the challenge, you know, in terms of where the damage comes from, is a fair question.”

Around this time, Duerson’s life began changing course. His company, Duerson Foods, was forced into receivership. His 17-room home in Highland Park, Ill. — the one with “NFL22” carved on a driveway pillar — went into foreclosure. He pleaded guilty to a misdemeanor domestic-battery charge after pushing Alicia during an argument, leading him to resign from Notre Dame’s board. Duerson filed for personal bankruptcy last September.

Cellphone Use Tied to Changes in Brain Activity


Researchers from the National Institutes of Health have found that less than an hour of cellphone use can speed up brain activity in the area closest to the phone antenna, raising new questions about the health effects of low levels of radiation emitted from cellphones.

The researchers, led by Dr. Nora D. Volkow, director of the National Institute on Drug Abuse, urged caution in interpreting the findings because it is not known whether the changes, which were seen in brain scans, have any meaningful effect on a person’s overall health.

But the study, published Wednesday in The Journal of the American Medical Association, is among the first and largest to document that the weak radio-frequency signals from cellphones have the potential to alter brain activity.

“The study is important because it documents that the human brain is sensitive to the electromagnetic radiation that is emitted by cellphones,” Dr. Volkow said. “It also highlights the importance of doing studies to address the question of whether there are — or are not — long-lasting consequences of repeated stimulation, of getting exposed over five, 10 or 15 years.”

Although preliminary, the findings are certain to reignite a debate about the safety of cellphones. A few observational studies have suggested a link between heavy cellphone use and rare brain tumors, but the bulk of the available scientific evidence shows no added risk. Major medical groups have said that cellphones are safe, but some top doctors, including the former director of the University of Pittsburgh Cancer Center and prominent neurosurgeons, have urged the use of headsets as a precaution.

Dr. Volkow said that the latest research is preliminary and does not address questions about cancer or other heath issues, but it does raise new questions about potential areas of research to better understand the health implications of increased brain activity resulting from cellphone use.

“Unfortunately this particular study does not enlighten us in terms of whether this is detrimental or if it could even be beneficial,” Dr. Volkow said. “It just tells us that even though these are weak signals, the human brain is activated by them.”

Most major medical groups, including the American Cancer Society, the National Cancer Institute and the Food and Drug Administration, have said the existing data on cellphones and health has been reassuring, particularly a major European study released last year by the World Health Organization that found no increased risk of rare brain tumors among cellphone users.

When asked to comment on the latest study, the leading industry trade group, CTIA – The Wireless Association, released a statement emphasizing recent studies that have shown no elevated cancer risk associated with cellphone use.

“The peer-reviewed scientific evidence has overwhelmingly indicated that wireless devices, within the limits established by the F.C.C., do not pose a public health risk or cause any adverse health effects,” said John Walls, vice president of public affairs for the trade group, adding that leading global health groups “all have concurred that wireless devices are not a public health risk.”

But the new research differed from the large observational studies that have been conducted to study cellphone use. In Dr. Volkow’s study, the researchers used brain scans to directly measure how the electromagnetic radiation emitted from cellphones affected brain activity..

The randomized study, conducted in 2009, asked 47 participants to undergo positron emission tomography — or PET — scans, which measure brain glucose metabolism, a marker of brain activity. Each study subject was fitted with a cellphone on each ear and then underwent two 50-minute scans.

During one scan, the cellphones were turned off, but during the other scan, the phone on the right ear was activated to receive a call from a recorded message, although the sound was turned off to avoid auditory stimulation.

Whether the phone was on or off did not affect the overall metabolism of the brain, but the scans did show a 7 percent increase in activity in the part of the brain closest to the antenna. The finding was highly statistically significant, the researchers said. They said the activity was unlikely to be associated with heat from the phone because it occurred near the antenna rather than where the phone touched the head.

In the past, any concerns about the health effects of cellphones have been largely dismissed because the radiofrequency waves emitted from the devices are believed to be benign. Cellphones emit nonionizing radiation, waves of energy that are too weak to break chemical bonds or to set off the DNA damage known to cause cancers. Scientists have said repeatedly that there is no known biological mechanism to explain how nonionizing radiation might lead to cancer or other health problems.

But the new study opens up an entirely new potential area of research. Although an increase in brain glucose metabolism happens during normal brain function, the question is whether repeated artificial stimulation as a result of exposure to electromagnetic radiation might have a detrimental effect.

Although speculative, one theory about how an artificial increase in brain glucose metabolism could be harmful is that it could potentially lead to the creation of molecules called free radicals, which in excess can damage healthy cells. Or it may be that repeated stimulation by electromagnetic radiation could set off an inflammatory response, which studies suggest is associated with a number of heath problems, including cancer.

Among cancer researchers and others interested in the health effects of cellphones, the study, listed in the medical journal under the heading “Preliminary Communications,” was met with enthusiasm because of the credibility of the researchers behind it and the careful methods used.

“It’s a high-quality team, well regarded, and if nothing else they’re showing that radiation is doing something in the brain,” said Louis Slesin, editor of Microwave News, a newsletter on the health effects of electromagnetic radiation. “The dogma in the cellphone community says that it doesn’t do anything. What she’s shown is that it does do something, and the next thing to find out is what it’s doing and whether it’s causing harm.”

Dr. Ronald B. Herberman, former director of the Pittsburgh Cancer Institute and now chief medical officer for the Intrexon Corporation, a biotechnology company in Germantown, Md., said, “I think it’s a very well-designed study, and they have clearly shown that there is biologic activity being induced in the nerve cells in the region where the antenna is the closest.” Dr. Herberman said skeptics about the risks of cellphones have focused on the fact that the type of radiation they emit is too weak to break chemical bonds and cannot plausibly be implicated in cancer. However, the new research suggests a potentially different pathway for cancer and other health problems to develop.

“I think it’s an important new direction to go in for biologists to start delving deeper into sorting out what might be going on,” Dr. Herberman said.

In an editorial accompanying the Journal article, Henry C. Lai, a University of Washington professor of bioengineering who has long raised concerns about cellphone safety, said he hoped the data would broaden the focus of cellphone research and health.

“The bottom line is that it adds to the concern that cellphone use could be a health hazard,” said Dr. Lai. “Everybody is worried about brain cancer, and the jury is still out on that question. There are actually quite a lot of studies showing cellphone radiation associated with other events, like sleep disturbances. But people have not been paying a lot of attention to these other types of studies.”

Dr. Volkow said future research may even show that the electromagnetic waves emitted from cellphones could be used to stimulate the brain for therapeutic reasons. She said the research should not set off alarms about cellphone use because simple precautions like using a headset or earpiece can alleviate any concern.

“It does not in any way preclude or decrease my cellphone utilization,” she said.

Scrambled Eggs With Mushrooms

This is one of my most favorite scrambled egg dishes, and certainly an easy one. Use regular white or brown button mushrooms, or splurge on wild mushrooms.


Ingredients:

1 tablespoon extra virgin olive oil or unsalted butter

1/2 pound cultivated or wild mushrooms, cleaned, trimmed and sliced (2 cups sliced)

1 to 2 garlic cloves (to taste), minced (optional)

Salt and freshly ground pepper to taste

1 to 2 tablespoons minced chives (to taste)

6 to 8 eggs

2 tablespoons low-fat milk

1. Heat the oil or butter over medium-high heat in a large, heavy nonstick skillet. Add the mushrooms, and cook, stirring often, until they begin to sweat. Add the garlic and a pinch of salt. Cook, stirring, until the mushrooms are tender, five to eight minutes. Season to taste with salt and pepper, and stir in the chives.

2. Beat the eggs in a medium bowl. Add salt and pepper to taste, and beat in the milk. Add to the skillet. Cook, stirring every few seconds, until the eggs are scrambled. Remove from the heat, and serve.

Yield: Serves four.

Advance preparation: You can prepare the mushrooms through Step 1 several hours ahead. Reheat over medium heat, and proceed with the recipe.

Nutritional information per serving (six eggs): 155 calories; 11 grams fat; 3 grams saturated fat; 318 milligrams cholesterol; 3 grams carbohydrates; 1 gram dietary fiber; 112 milligrams sodium (does not include salt added during preparation); 12 grams protein

Martha Rose Shulman can be reached at martha-rose-shulman.com. Her new book, "The Very Best of Recipes for Health," was published recently by Rodale Books.

Potato and Onion Frittata

This dish is based on the classic omelet of Spain, tortilla espaƱola. In the authentic dish, the potatoes are fried, and most recipes call for copious amounts of oil. In this version, I steam the potatoes to cut down on oil and use a waxier variety of potato with a lower glycemic index. Waxier potatoes also have a better texture when steamed instead of fried.

Ingredients:

1 pound boiling potatoes, peeled if desired and cut in small dice (1/2 to 3/4 inch)

2 tablespoons extra virgin olive oil

1 medium yellow or red onion, finely chopped

Salt and freshly ground pepper to taste (about 3/4 teaspoon)

6 large eggs

1. Steam the potatoes until tender, about eight minutes, and set aside.

2. Meanwhile, heat 1 tablespoon of the olive oil over medium heat in a heavy 10-inch nonstick skillet, and add the onions and a generous pinch of salt. Cook, stirring, until tender but not browned, about five minutes. Add the potatoes to the pan, and toss together gently so that the potatoes don’t break apart. Season generously with salt and pepper. Remove from the heat.

3. Beat the eggs in a bowl, and add 1/2 teaspoon salt and a generous amount of freshly ground pepper. Stir in the potatoes and onions.

4. Return the pan to the stove, and heat the remaining olive oil over medium-high heat. Drizzle in a drop of egg; when it sizzles and cooks at once, scrape the eggs and vegetables back into the pan. Shake the pan gently while you lift the edges of the frittata, and tilt the pan to let egg run underneath and set. When the bottom of the frittata has set, turn the heat to low and cover the pan. Cook gently for 10 minutes. Meanwhile, heat the broiler.

5. Uncover the pan, and slide under the broiler for a minute or two (watch closely) to set the top. Remove from the heat. Let the tortilla set in the pan for a few minutes, then slide out onto a serving plate. Allow to cool to room temperature, and cut into small diamonds to serve as hors d’oeuvres.

Variations: You can add other vegetables to this to make beautiful tapas. Try 1 cup thawed frozen peas, 1 cup diced steamed carrots or 1/2 to 1 cup chopped blanched greens. Stir into the eggs with the potatoes.

Yield: Serves 10 as a tapa.

Advance preparation: Tortilla espaƱola is usually served at room temperature, so you can make this hours before serving. You can even make it a day ahead and refrigerate it, but be sure to allow it to come to room temperature before serving.

Nutritional information per serving: 103 calories; 6 grams fat; 1 gram saturated fat; 127 grams cholesterol; 9 grams carbohydrates; 1 gram dietary fiber; 45 milligrams sodium (does not include salt added during preparation); 5 grams protein

Martha Rose Shulman is the author of "The Very Best of Recipes for Health."