HIV infection and drugs of abuse: role of acute phase proteins

Background HIV infection and drugs of abuse such as methamphetamine (METH), cocaine, and alcohol use have been identified as risk factors for triggering inflammation. Acute phase proteins such as C-reactive protein (CRP) and serum amyloid A (SAA) are the biomarkers of inflammation. Hence, the interactive effect of drugs of abuse with acute phase proteins in HIV-positive subjects was investigated. Methods Plasma samples were utilized from 75 subjects with METH use, cocaine use, alcohol use, and HIV-positive alone and HIV-positive METH, cocaine, and alcohol users, and age-matched control subjects. The plasma CRP and SAA levels were measured by ELISA and western blot respectively and the CD4 counts were also measured. Results Observed results indicated that the CRP and SAA levels in HIV-positive subjects who are METH, cocaine and alcohol users were significantly higher when compared with either drugs of abuse or HIV-positive alone. The CD4 counts were also dramatically reduced in HIV-positive with drugs of abuse subjects compared with only HIV-positive subjects. Conclusions These results suggest that, in HIV-positive subjects, drugs of abuse increase the levels of CRP and SAA, which may impact on the HIV infection and disease progression.

Low-fat food consumption by people with diabetes decreases fat saturated fat, and cholesterol intake

This study investigated the effect of providing free-access to several fat-modified foods on dietary energy and fat intake in free-living individuals with and without diabetes mellitus. Five low/no-fat products or their regular-fat versions were provided to volunteers to take home and use for 3 days. Energy and nutrient intakes of all foods consumed were determined through a weighed food diary and by weighing the food provided before and after consumption. Fifteen individuals with diabetes and 15 case-matched controls without diabetes participated in the study. Individuals with diabetes and controls responded similarly to the fat-modified foods. In both groups there was a significant reduction in the percent of kcals and grams of fat consumed during the low-fat condition compared to the regular-fat condition (p