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Tag: health effects

  • Older Americans Are About to Lose a Lot of Weight

    Older Americans Are About to Lose a Lot of Weight


    Imagine an older man goes in to see his doctor. He’s 72 years old and moderately overweight: 5-foot-10, 190 pounds. His blood tests show high levels of triglycerides. Given his BMI—27.3—the man qualifies for taking semaglutide or tirzepatide, two of the wildly popular injectable drugs for diabetes and obesity that have produced dramatic weight loss in clinical trials. So he asks for a prescription, because his 50th college reunion is approaching and he’d like to get back to his freshman-year weight.

    He certainly could use these drugs to lose weight, says Thomas Wadden, a clinical psychologist and obesity researcher at the University of Pennsylvania, who recently laid out this hypothetical in an academic paper. But should he? And what about the tens of millions of Americans 65 and older who aren’t simply trying to slim down for a cocktail party, but live with diagnosable obesity? Should they be on Wegovy or Zepbound?

    Already, seniors make up 26.6 percent of the people who have been prescribed these and other GLP-1 agonists, including Ozempic, since 2018, according to a report from Truveta, which draws data from a large network of health-care systems. In the coming years, that proportion could rise even higher: The bipartisan Treat and Reduce Obesity Act, introduced in Congress last July, would allow Medicare to cover drug treatments for obesity among its roughly 50 million Part D enrollees above the age of 65; in principle, about two-fifths of that number would qualify as patients. Even if this law doesn’t pass (and it’s been introduced half a dozen times since 2012), America’s retirees will continue to be prescribed these drugs for diabetes in enormous numbers, and they’ll be losing weight on them as well. One way or another, the Boomers will be giving shape to our Ozempic Age.

    Economists say the cost to Medicare of giving new drugs for obesity to just a fraction of this aging generation would be staggering—$13.6 billion a year, according to an estimate published in The New England Journal of Medicine last March. But the health effects of such a program might also be unsettling. Until recently, the very notion of prescribing any form of weight loss whatsoever to an elderly patient—i.e., someone 65 or older—was considered suspect, even dangerous. “Advising weight loss in obese older adults is still shunned in the medical community,” the geriatric endocrinologist Dennis Villareal and his co-authors wrote in a 2013 “review of the controversy” for a medical journal. More than a decade later, clinicians are still struggling to reach consensus on safety, Villareal told me.

    Ample research shows that interventions for seniors with obesity can resolve associated complications. Wadden helped run a years-long, randomized trial of dramatic calorie reduction—using liquid meal replacements, in part—and stringent exercise advice for thousands of overweight adults with type 2 diabetes. “Clearly the people who were older did have benefits in terms of improved glycemic control and blood-pressure control,” he told me. Other, smaller studies led by Villareal find that older people who succeed at losing weight through diet and exercise end up feeling more robust.

    Such outcomes are significant on their own terms, says John Batsis, who treats and studies geriatric obesity at the UNC School of Medicine. “When we talk about older adults, we really need to be thinking about what’s important to older adults,” he told me. “It’s for them to be able to get on the floor and play with their grandchildren, or to be able to walk down the hallway without being completely exhausted.” But weight loss can also have adverse effects. When a person addresses their obesity through dieting alone, as much as 25 percent of the weight they lose derives from loss of muscle, bone, and other fat-free tissue. For seniors who, through natural aging, are already near the threshold of developing a functional impairment, a sudden drop like this could be enfeebling. Wadden’s trial found that, among the people who were on the weight-loss program for more than a decade, their risk of fracture to the hip, shoulder, upper arm, or pelvis increased by 39 percent. An analogous increase has turned up in studies of patients who undergo bariatric surgery, Batsis told me.

    The effect of dieting on muscle and bone can be attenuated, but not prevented, through resistance training. And obesity itself—which is associated with higher bone density, but perhaps also reduced bone quality—may pose its own fracture risks, Batsis said. But even when a weight-loss treatment benefits an older patient, what happens when it ends? People tend to regain fat, but they don’t recover bone and muscle, Debra Waters, the director of gerontology research at the University of Otago, in New Zealand, told me. That makes the long-term effects of these interventions for older adults very murky. “What happens when they’re 80? Are they going to have really poor bone quality, and be at higher risk of fracture? We don’t know,” Waters said. “It’s a pretty big gamble to take, in my opinion.”

    Villareal told me that doctors should apply “the general principle of starting slow and going slow” when their older patients are trying to lose weight. But that approach doesn’t necessarily square with the rapid and remarkable weight loss seen in patients who are taking semaglutide or tirzepatide, which may produce a greater proportional loss of muscle and bone. (For semaglutide, it appears to be about 40 percent.)

    Then again, when given to laboratory animals, GLP-1 drugs seem to tamp down inflammation in the brain; and they’re now in clinical trials to see whether they might slow the progression of Alzheimer’s disease and dementia. Their multiple established benefits could also help seniors address several chronic problems—diabetes, obesity, fatty liver disease, and kidney disease, for instance—all at once. “Such a ‘one-stop shop’ approach can lead to reduction of medication burden, adverse drug events, hypoglycemic episodes, medication costs, and treatment nonadherence,” one team of geriatricians proposed in 2019.

    Overall, Batsis remains optimistic. “As a clinician, I’m very excited about these medications,” he told me. As a scientist, though, he’s inclined to wait and see. It’s surely true that some degree of weight loss is a great idea for some older patients. “But the million-dollar question is: What’s the sweet spot? How much weight is really enough? Is it 5 to 10 percent? Or is it 25 percent? We don’t know.” Waters said that if Medicare is going to pay for people’s Wegovy, then it should also cover scans of their body composition, to help predict how weight loss might affect their muscles and bones. Wadden said he thinks that treatments should be limited to people who have specific, weight-related complications. For everyone else—as for the hypothetical 72-year-old man who is prepping for his college reunion—he counsels prudence.

    To some extent, such advice is beside the point. Older people are already on Ozempic, and they’re already on Trulicity, and some of them are already taking GLP-1 drugs as a treatment for obesity. Truveta reported that the patients in its member health-care systems who are over 65 have received 281,000 prescriptions for GLP-1 drugs across the past five years. Given the network’s size, one can assume that at least 1 million seniors, overall, have already tried these medications. Millions more will try them in the years to come. If we still have questions about their use, mass experience will start providing answers.



    Daniel Engber

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  • So Are Nonstick Pans Safe or What?

    So Are Nonstick Pans Safe or What?

    I grew up in a nonstick-pan home. No matter what was on the menu, my dad would reach for the Teflon-coated pan first: nonstick for stir-fried vegetables, for reheating takeout, for the sunny-side-up eggs, garlic fried rice, and crisped Spam slices that constituted breakfast. Nowadays, I’m a much fussier cook: A stainless-steel pan is my kitchen workhorse. Still, when I’m looking to make something delicate, such as a golden pancake or a classic omelet, I can’t help but turn back to that time-tested fave.

    And what a dream it is to use. Nonstick surfaces are so frictionless that fragile crepes and scallops practically lift themselves off the pan; cleaning up sticky foods, such as oozing grilled-cheese sandwiches, becomes no more strenuous than rinsing a plate. No wonder 70 percent of skillets sold in the U.S. are nonstick. Who can afford to mangle a dainty snapper fillet or spend time scrubbing away crisped rice?

    All of this convenience, however, comes with a cost: the unsettling feeling that cooking with a nonstick pan is somehow bad for you. My dad had a rule that we could only use a soft, silicon-edged spatula with the pan, born of his hazy intuition that any scratches on the coating would cause it to leach into our food and make us sick. Many home cooks have lived with these fears since at least the early 2000s, when we first began to hear about problems with Teflon, the substance that makes pans nonstick. Teflon is produced from chemicals that are part of an enormous family of chemicals known as perfluoroalkyl and polyfluoroakyl substances, or PFAS, and research has linked exposure to them to many health conditions, including certain cancers, reproductive issues, and high cholesterol. And that is about all we know: In kitchens over the past two decades, the same questions around safety have lingered unanswered amid the aromas of sizzling foods and, perhaps, invisible clouds of Teflon fumes.

    It is objectively ridiculous that the safety of one of the most common household items in America remains such a mystery. But the reality is that it is nearly impossible to measure the risks of PFAS from nonstick cookware—and more important, it’s probably pointless to try. That’s because PFAS have for many decades imparted a valuable stain- and water-resistance to many types of surfaces, including carpets, car seats, and raincoats.

    At this point, the chemicals are also ubiquitous in the environment, particularly in the water supply. Last June, the Environmental Protection Agency established new safety guidelines for the level of certain PFAS in drinking water; a study published around the same time showed that millions of deaths are correlated with PFAS exposure. By the Environmental Working Group’s latest count, PFAS have contaminated more than 2,850 sites in 50 states and two territories—an “alarming” level of pervasiveness, researchers wrote in a National Academies of Sciences, Engineering, and Medicine report last year. But something about nonstick pans has generated the biggest freak-out. This is not surprising, given their exposure to food and open flames. After all, people do not heat up and consume raincoats (as far as I know).

    Since research into their health effects began, certain types of PFAS have been flagged as more dangerous than others. Two of them, PFOA and PFOS, were voluntarily phased out by manufacturers for several reasons, including the fact that they were deemed dangerous to the immune system; now many nonstick pans specify that their coatings are PFOA free. (If you’re confused by all the acronyms, you aren’t the only one.) But other types of PFAS are still used in these coatings, and their risks to humans aren’t clear. Teflon claims that any flakes of nonstick coating you might ingest are inert, but public studies backing up that claim are difficult to find.

    In the absence of relevant data, everyone seems to have a different take on nonstick pans. The FDA, for example, allows PFAS to be used in nonstick cookware, but the EPA says that exposure to them can lead to adverse health effects, and last year proposed labeling certain members of the group as “hazardous substances.” According to the CDC, the health effects of low exposure to these chemicals are “uncertain.” Food experts are similarly undecided on nonstick pans: A writer for the culinary site Serious Eats said he “wouldn’t assume they’re totally safe,” whereas a Wirecutter review said they “seem to be safe”—if used correctly.

    That’s about the firmest answer you’re going to get regarding the safety of nonstick cookware. “In no study has it been shown that people who use nonstick pans have higher levels” of PFAS, says Jane Hoppin, a North Carolina State University epidemiologist and a member of a National Academies of Sciences, Engineering, and Medicine committee to study PFAS. But she also told me that, with regard to the broader research on PFAS-related health risks, “I haven’t seen anybody say it’s safe to use.”

    Certainly, more research could be done on PFAS, given the lack of relevant studies. There is no research, for example, showing that people who use nonstick pans are more likely to get sick. The one study on exposure from nonstick pans mentioned in the report that Hoppin and others published last year found inconclusive results after measuring gaseous PFAS released from heated nonstick pans, though the researchers tested only a few pans. Another study in which scientists used nonstick pans to cook beef and pork—and an assortment of more glamorous meats including chicken nuggets—and then measured the PFAS levels likewise failed to reach a conclusion, because too few meat samples were used.

    More scientists could probably be convinced to pursue rigorous research in this field if PFAS exposure came only from nonstick pans. Investigating the risks would be tough, perhaps impossible: Designing a rigorous study to test the risks of PFAS exposure would likely involve forcing unwitting test subjects to breathe in PFAS fumes or eat from flaking pans. But given that we are exposed to PFAS in so many other ways—drinking water being chief among them—what would be the point? “They’re in dental floss, and they’re in your Gore-Tex jacket, and they’re in your shoes,” Hoppin said. “The relative contribution of any one of those things is minor.”

    As long as PFAS keep proliferating in the environment, we might never fully know exactly what nonstick pans are doing to us. The best we can do for now is decide what level of risk we’re willing to accept in exchange for a slippery pan, based on the information available. And that information is frustratingly vague: Most nonstick products come with a disclosure of the types of PFAS they contain and the types they do not. Sometimes they also include instructions to avoid high heat, especially above 500 degrees Fahrenheit. Hoppin recommends throwing nonstick pans away once they start flaking; in general, it seems worth it to use the pans only when essential. There is likewise a dearth of guidance on breathing in the fumes from an overheated pan, though breathing in PFAS fumes in industrial settings has been known to cause flulike symptoms. If you’re concerned, Hoppin said, you could use any of the growing number of nonstick alternatives, including ceramic and carbon-steel cookware. (Her preference is well-seasoned cast iron.)

    Still, perhaps it’s time to accept that exposure to PFAS is inevitable, much like exposure to microplastics and other carcinogens. At this point, so many harmful substances are all around us that there doesn’t seem to be any point in trying to limit them in individual products, though such efforts are underway for raincoats and period underwear. “What we really need to do is remove these chemicals from production,” Hoppin said. The hope is that doing so would broadly reduce our exposure to PFAS, and there’s evidence that it would work: After PFOS was phased out in the early 2000s, its levels in human blood declined significantly. But until PFAS are more tightly regulated, we’ll continue our endless slide through nonstick limbo, with our grasp of the cookware’s safety remaining slippery at best.

    I’ve tried to cut down on my nonstick-pan use for sheer peace of mind. Many professional chefs reject nonstick pans as unnecessary if you know the proper technique; French chefs, after all, were flipping omelets long before the first Teflon pan was invented—by a French engineer—in 1954. Fancying myself a purist, I recently attempted to cook an omelet using All-Clad stainless steel, following a set of demanding instructions involving ungodly amounts of butter and a moderate amount of heat. Unlike my resolve to avoid nonstick pans, the eggs stuck.

    Yasmin Tayag

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