More women die from heart disease than from any other cause. In fact, one in four women in the United States dies from heart disease, according to the National Heart, Lung and Blood Institute (NHLBI).

“The risk of heart disease increases for everyone as they age,” says cardiologist Shari Targum, M.D., a medical officer at the Food and Drug Administration (FDA). “For women, the risk goes up after menopause, but younger women can also develop heart disease.”

FDA offers many resources to help educate women of all ages about the safe use of FDA-approved drugs and devices for the treatment and prevention of heart disease. FDA has fact sheets, videos, and other web-based tools on heart disease and conditions like diabetes and high blood pressure that may increase a woman’s risk for heart disease.

FDA created the “Heart Health for Women” site to connect women to FDA resources to support heart-healthy living. Visit the website at: www.fda.gov/womenshearthealth

“I encourage women of all ages to look to FDA for resources to help them reduce their risk for heart disease and make informed decisions about their health,” says Marsha Henderson, director of the Office of Women’s Health at FDA.

Heart Health for Women

When you think about heart disease, you probably imagine heart attacks and chest pain. But women need to know that heart health is about more than just heart attacks. Women need to take steps to reduce their risk for heart disease:

• Manage conditions like diabetes, high blood pressure, and high cholesterol that can increase your risk for heart disease.
• Learn to recognize the symptoms of a heart attack in women, including nausea, anxiety, an ache or feeling of tightness in the chest, and pain in the upper body.
• Use the Nutrition Label to make heart-healthy food choices.
• Daily use of aspirin is not right for everyone. Talk with a health care professional before you use aspirin as a way to prevent heart attacks.
• If you smoke, try to quit. See our booklet to learn more about medicines to help you quit.
• Talk to a health professional about whether you can participate in a clinical trial for a heart medication or procedure. Visit the FDA Patient Network to learn more about clinical trials.

Menopause and Heart Health

“Menopause does not cause heart disease,” says Targum. “But the decline in estrogen after menopause may be one of several factors in the increase in heart disease risk.” Other risks, such as weight gain, may also increase around the time of menopause.

Hormone therapy is used to treat some of the problems women have during menopause. “However, the American Heart Association recommends against using post-menopausal estrogen hormone replacement therapy to prevent heart disease,” says Targum.

Make a Plan, Take Action

Work with your health care team to make a plan for your heart health. Whatever your regimen, make sure to keep a list of your medicines and bring it with you to all of your appointments. Download a medication booklet and visit the FDA website for updates on medicine, nutrition and more.

This article appears on www.fda.gov/ForConsumers/ConsumerUpdates/default.htm FDA’s Consumer Updates page, which features the latest on all FDA-regulated products.

With summer around the corner, sunless tanning becomes a topic of discussion. We all know we shouldn’t expose our skin to the sun’s damaging rays to achieve a tanned look.

Here is what the staff of the Mayo Clinic shared about sunless tanning in an article on their website.

Sunless tanning is a practical alternative to sunbathing. Find out how sunless tanning products work, including possible risks and how to get the best results.

Sunless tanning products, also called self-tanners, can give your skin a tanned look without exposing it to harmful ultraviolet (UV) rays. Sunless tanning products are commonly sold as creams, gels, lotions and sprays you apply to your skin. Professional spray-on tanning also is available at many salons, spas and tanning businesses.

The active ingredient in most sunless tanning products is dihydroxyacetone (DHA). When applied to the skin, DHA reacts with dead cells in the outermost layer of skin to temporarily darken the skin’s appearance. The coloring doesn’t wash off, but it gradually fades as the dead skin cells slough off — typically within a few days.

Most sunless tanning products don’t contain sunscreen. If you spend time outdoors, sunscreen remains essential.

What about sunless tanning pills?

Sunless tanning pills, which typically contain the color additive canthaxanthin, are unsafe. When taken in large amounts, canthaxanthin can turn your skin orange and cause hives. Sunless tanning pills can also cause liver damage and lead to the formation of crystals in the retina of the eye (canthaxanthin retinopathy).

What can you expect from sunless tanning products?

Sunless tanning products typically go on clear. It usually takes about an hour to see results. Full color typically appears within eight to 24 hours. People who have medium complexions without freckles often get the best results.

Is sunless tanning safe?

Topical sunless tanning products are generally considered safe alternatives to sunbathing, as long as they’re used as directed.

The Food and Drug Administration (FDA) has approved DHA for external application to the skin. However, the FDA hasn’t approved the use of DHA for application to areas near the eyes, mouth or nose. If you’re using a sunless tanning cream, it’s easy to avoid these areas. With spray tanning, this might be more difficult — since the product is usually applied to the whole body to ensure even color. Spray tanning might also cause you to inhale the product.

Further research is needed to determine the risks — if any — of this type of exposure. In the meantime, protect your eyes, mouth and nose when spray tanning and avoid inhaling the product. Be sure to wear goggles and nose plugs, and hold your breath while the spray is being applied.

What’s the best way to promote an even-looking tan with sunless tanning products?

Sunless tanning products can provide an even, natural-looking tan if they’re applied correctly and carefully. For best results, follow the package directions carefully. In general:

• Exfoliate first. Before using a sunless tanning product, wash your skin with a wash cloth or sponge to remove excess dead skin cells. If you typically shave your legs, do so before you apply the sunless tanning product for an even application.
• Use a light touch. Apply the sunless tanning product evenly and lightly. Use sparingly on dry or thickened skin, such as over your ankles, knees and elbows. If necessary, ask someone to help you apply sunless tanner to hard-to-reach spots.
• Save the tops of your hands for last. After you apply the product to your face and body, wash your hands with soap and water to avoid coloring your palms. Be sure to remove any product from under your fingernails. Then use a cotton ball to apply the sunless tanner to the top of each hand.
• Take time to dry. Wait to dress until the sunless tanner dries completely.

Remember, most sunless tanning products don’t contain sunscreen. If you spend time outdoors, protect your skin with generous amounts of sunscreen.

It isn’t easy to explain Memorial Day to children, but if you are asked, here is a history you might want to share.

Memorial Day is a day of remembrance for those who have died serving our country.

Waterloo N.Y. was officially declared the birthplace of Memorial Day by President Lyndon Johnson in May 1966; however,  it’s difficult to prove the origins of the day. Probably it had many separate beginnings; with towns and gatherings of people honoring their war dead.

Memorial Day was officially proclaimed on 5 May 1868 by General John Logan, national commander of the Grand Army of the Republic, and was first observed on 30 May 1868, when flowers were placed on the graves of Union and Confederate soldiers at Arlington National Cemetery.

The first state to officially recognize the holiday was New York in 1873. By 1890 it was recognized by all of the northern states. The South refused to acknowledge the day, honoring their dead on separate days until after World War I (when the holiday changed from honoring just those who died fighting in the Civil War to honoring Americans who died fighting in any war). It is now celebrated in almost every State on the last Monday in May (passed by Congress with the National Holiday Act of 1971 (P.L. 90 – 363) to ensure a three day weekend for Federal holidays), though several southern states have an additional separate day for honoring the Confederate war dead: January 19 in Texas, April 26 in Alabama, Florida, Georgia, and Mississippi; May 10 in South Carolina; and June 3 (Jefferson Davis’ birthday) in Louisiana and Tennessee.

Traditional observance of Memorial Day has diminished over the years. Many Americans nowadays have forgotten the meaning and traditions of Memorial Day.

What may be needed to return the solemn, and even sacred, spirit back to Memorial Day is for a return to its traditional day of observance. Many feel that when Congress made the day into a three-day weekend in with the National Holiday Act of 1971, it made it all the easier for people to be distracted from the spirit and meaning of the day.

Source: usmemorialday.org

With summer not far off, most of us think about serving more quick and easy suppers. Many of us choose to serve more ready to eat foods.

The following article, which recently appeared in on the FDA’s Consumer Updates page,  is about protecting your family from a bacteria called Listeria. This bacteria has been linked to a number of ready to eat foods.

If you eat food contaminated with Listeria, you could get so sick that you have to be hospitalized. And for certain vulnerable people, the illness could be far worse.

Contaminated food can bring Listeria into the home. Unlike most bacteria, Listeria germs can grow and spread in the refrigerator. So if you unknowingly refrigerate Listeria-contaminated food, the germs not only multiply at the cool temperature, they could contaminate your refrigerator and spread to other foods there, increasing the likelihood that you and your family will become sick.

Those most at risk for listeriosis—the illness caused by Listeria monocytogenes—include pregnant women, older adults and people with compromised immune systems and certain chronic medical conditions (such as HIV/AIDS, cancer, diabetes, kidney disease, and transplant patients). In pregnant women, listeriosis can cause miscarriage, stillbirth, and serious illness or death in newborn babies.

What foods could be contaminated?

Listeria has been linked to a variety of ready-to-eat foods, including deli meats, hot dogs, smoked seafood and store-prepared deli-salads. A draft study released May 10, 2013 by the Food and Drug Administration (FDA) and the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) evaluates the risk of listeriosis associated with foods prepared in retail delis. There are many steps that deli operators and processing establishments that supply food to delis can follow to reduce the risk of listeriosis.

FDA and FSIS recommend that consumers at risk for developing listeriosis—including older adults, pregnant women and people with compromised immune systems—reheat hot dogs and lunch meats until steaming hot.

At-risk consumers are also advised to avoid unpasteurized milk and soft cheeses (such as feta, brie, camembert, blue-veined cheeses, “queso blanco,” “queso fresco” or Panela), unless they are made with pasteurized milk.

And Listeria can sometimes be found in other foods. In 2011, a multi-state outbreak of listeriosis tied to contaminated cantaloupes caused illnesses and deaths.

Donald Zink, Ph.D, senior science advisor at FDA’s Center for Food Safety and Applied Nutrition, says FDA is aware of cases of foodborne illness caused by bacteria that can live in the kitchen and spread to foods that had not been contaminated.

Consumers are advised to wash all fruits and vegetables under running water just before eating, cutting or cooking, even if you plan to peel the produce first. Scrub firm produce such as melons and cucumbers with a clean produce brush.

To further protect yourself and your family from Listeria, follow these steps:

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Keep Refrigerated Foods Cold

Chilling food properly is an important way of reducing risk of Listeria infection. Although Listeria can grow at refrigeration temperatures, it grows more slowly at refrigerator temperatures of 40 degrees F or less.

• Keep your refrigerator at 40 degrees F or lower and the freezer at 0 degrees F or lower.
• Wrap or cover foods with a sheet of plastic wrap or foil or put foods in plastic bags or clean covered containers before you place them in the refrigerator. Make certain foods do not leak juices onto other foods.
• Place an appliance thermometer, such as a refrigerator thermometer, in the refrigerator, and check the temperature periodically.  Adjust the refrigerator temperature control, if necessary, to keep foods as cold as possible without causing them to freeze. Place a second thermometer in the freezer to check the temperature there.
• Use precooked and ready-to-eat foods as soon as you can. The longer they are stored in the refrigerator, the more chance Listeria has to grow.

“If you have leftovers in your refrigerator, it’s best to throw them out after three days, just to be sure,” says Zink. “It’s better to be safe than sorry.”

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Clean Refrigerator Regularly

Listeria can contaminate other food through spills in the refrigerator.

• Clean up all spills in your refrigerator right away—especially juices from hot dog and lunch meat packages, raw meat, and raw poultry. Consider using paper towels to avoid transferring germs from a cloth towel.
• Clean the inside walls and shelves of your refrigerator with warm water and liquid soap, then rinse. As an added measure of caution, you can sanitize your refrigerator monthly using the same procedures described below for kitchen surfaces.

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Clean Hands and Kitchen Surfaces Often

Listeria can spread from one surface to another.

• Thoroughly wash food preparation surfaces with warm, soapy water. As an added precaution you should sanitize clean surfaces by using any of the kitchen surface sanitizer products available from grocery stores, being careful to follow label directions.

You can make your own sanitizer by combining 1 teaspoon of unscented bleach to one 1 quart of water, flooding the surface and letting it stand for 10 minutes.  Then rinse with clean water.  Let surfaces air dry or pat them dry with fresh paper towels.  Bleach solutions get less effective with time, so discard unused portions daily.

• A cutting board should be washed with warm, soapy water after each use. Nonporous acrylic, plastic, or glass boards can be washed in a dishwasher.
• Dish cloths, towels and cloth grocery bags should be washed often in the hot cycle of your washing machine.
• It’s also important, to wash hands with warm water and soap for at least 20 seconds before and after handling food.

Here comes Mother’s Day; a day for hosting a gathering for our mothers. For many of us, it is a time to serve convenience food, so we have more time to enjoy our company.

The Partnership for Food Safety Education wants you to know that to prevent food-related illness due to under-cooking frozen or other convenience foods follow these four simple tips:

1. Read and follow package cooking instructions.

2. Know when to use a microwave or conventional oven.

3. Know your microwave wattage before microwaving food.

4. Always use a food thermometer to ensure a safe internal temperature.

The U.S. Food Safety and Inspection Service wants you to know the following about keeping party foods safe:

• Make sure all food is cooked thoroughly before serving.
• Store prepared foods in shallow pans so they cool quickly and evenly. Reheat and serve small amounts on platters while the remaining food stays hot in the oven.
• Don’t let food stay at room temperature for more than two hours.
• Use chafing dishes, warming trays or slow cookers to keep foods hot.
• Surround dishes of cold foods with ice.

Both government agencies are quick to remind us that taking precautions when preparing and serving food can spare us the misery of a food-induced illness.