Hep B Vaccines and Boosters: What you need to know!

With the ever-increasing global emphasis on the importance of vaccinations as the pandemic evolves, it would be a good time to revisit your vaccine status—not only for COVID-19, but also for other preventable diseases like hepatitis, tinnitus, and HPV. Vaccination for hepatitis—like vaccines for COVID-19—is a series of shots in two-, three-, and four-dose vaccine schedules, depending on a person’s age. A combination vaccine against hepatitis B (or hep B) and other diseases is also available. In fact, a recent study shows that having a booster shot for hep B reinforces the antibody levels. So, if you’re not sure about your B (or hep B) vaccination and booster status, here’s a reminder of why and when to get them.

A quick step back: What is hep B?

Hep B is a viral infection of the liver, which spreads from the transfer of bodily fluids from an infected person. Hep B can be transmitted from mother to baby at birth or through sexual contact or sharing needles, syringes, or even used razor blades. If left undiagnosed, hep B can lead to more severe liver diseases including liver cancer.

Several vaccines are available for hepatitis B. These are given as a series of shots or boosters to ensure their full efficacy. Boosters are additional doses of the vaccine that are given to improve immune memory and protection against the virus.

The first vaccine dose — or the primary dose — is recommended in the first year of life. Studies have shown that this vaccine provides protection for 90% of the population for 30 years. According to the CDC, people who fit the criteria below should get the hep B vaccine:

• All newborns before hospital discharge.
• Infants born to hepatitis B-positive women.
• All children and adolescents who were not previously vaccinated.
• Children born in the U.S. to individuals born in a country with high hepatitis B prevalence.
• Sex partners of hepatitis B-positive persons
• Sexually active persons who are not in a long-term, mutually monogamous relationship (e.g., persons with more than one sex partner during the previous 6 months)
• Persons seeking evaluation or treatment for a sexually-transmitted disease
• Men who have sex with men
• Persons who inject drugs
• Household contacts of hepatitis B-positive persons
• International travelers to regions with high or intermediate rates of endemic hepatitis B infection
• Health care and public safety workers that may be exposed to blood, or blood-contaminated body fluids
• Residents and staff of facilities for developmentally disabled persons, corrections facilities, and other facilities that serve adults at risk for hepatitis B infection
• Persons with end-stage renal disease, including pre-dialysis, hemodialysis, peritoneal dialysis, and home dialysis patients
• Persons with chronic liver disease
• Persons up to age 60 years with diabetes
• Persons with HIV infection
• All other persons seeking protection from hepatitis B infection.

The first vaccine dose—particularly those given birth—may not provide adequate lifelong antibody levels. Notably, a 2020 study, which investigated the long-term protection of vaccines, has shown that getting a booster vaccine at age 18 years reinforces antibody levels for at least 4 more years. The researchers compared the hep B virus antibody levels of 381 healthcare students who were vaccinated against hep B during their first year of life (primary group) with those of participants who were vaccinated and received a booster at age 18 years (boosted group) 4 years earlier. They found that the majority (over 80%) in the boosted group had adequate antibody levels compared with only 41.3% from the primary group.

The study authors concluded that the primary hep B vaccine given at birth “does not necessarily provide lifelong adequate antibody levels” and recommended hep B vaccine boosters to all those who are at higher risk.

This study is yet another evidence-based call to Screen. Vaccinate. Don’t hesitate.

Get another level of protection by getting screened, vaccinated, and boosted against hep B!

To learn more about the CDC hepatitis vaccination, click here

To read the details of the hep B booster study, click here

To explore more ways to protect your liver, visit our blog

To check out ADRLF’s TOP TEN Facts on Vaccine Safety, visit our website

Cannabidiol (CBD) oil has created a continuous buzz over the past few years with people attesting to its ability to treat different conditions—such as epilepsy, anxiety, and sleep problems. With its popularity booming particularly these worrisome pandemic era times — CBD products are abound in various forms, from flavored CBD oil, to gummies, from bath bombs, to dog treats—and even to THC-free versions (that is, without the psychoactive component, tetrahydrocannabinol or THC).

However, the persistent question on most everyone’s minds: Is CBD actually medically proven — and approved — for the treatment of certain conditions?

The medication, Epidiolex, was approved in 2018 by the US FDA for the treatment of two conditions related to epilepsy: Lennox-Gastaut syndrome and Dravet syndrome. Since then, no CBD product has been approved for medical purposes. However, research continues in exploring the possible medical applications of CBD, including cancer treatment.

At University Medical Center Groningen (UMCG), researchers recently launched a study on the use of CBD oil in advanced liver cancer treatment—particularly for those living with cancer who have no further treatment options. The goal is to investigate the effects of CBD oil on the liver of cancer patients and observe potential anti-cancer properties that shrink tumors found in the liver. Previous studies have found that cannabis can curb the growth of liver cancer cells, which indicates that a possible anti-cancer effect of cannabis oil in patients cannot be explained, as no scientific research has been carried out.

The study participants include patients with advanced liver cancer who have exhausted available treatment options. At this terminal stage, these patients are typically given supportive care, pain management, and guidance for advance care planning. The participants, however, must have retained good liver function since CBD oil is broken down by the liver. Patients with severely damaged liver or advanced liver cirrhosis are not be considered for the study (unless in cases wherein the cirrhosis is not affecting their liver function).

This three-year venture starts with determining the correct CBD dose for each patient. Of note, the appropriate maximum dosage is observed so patients do not experience any side effects. To monitor the CBD effects on the liver tumors, blood and liver imaging will be collected at three, six, and nine months from the start of CBD treatment. Blood tests usually show markers for tumors and liver function, which are relevant to the study’s goals.

As we keep our fingers crossed for hopeful breakthrough discoveries from this ongoing study, be sure to keep your liver health in check: Screen. Vaccinate. Don’t hesitate!

To learn more about this study and monitor its progress, click here.

To  know more about liver health tips, visit our blog.

Did you know? African Americans are twice as likely to be infected with the hepatitis C virus (HCV) compared to the overall U.S. population, according to the CDC. Since 2004, rates of hepatitis B have remained steady among all racial/ethnic populations. However, the rate of new hepatitis B infections remains the highest among Blacks, with 2.3 cases per 100,000 people. This Black History Month, ADRLF highlights the importance of promoting health and wellness among Black communities, while addressing several health disparities that adversely impact this population.

While African Americans account for about 13 percent of the U.S. population, they make up about 2 to 23 percent of people diagnosed with hepatitis C—which was at 3.2 million in 2020. Moreover, chronic liver disease and cirrhosis, which are often related to hepatitis C, is a leading cause of death among African Americans ages 45-64.

Black Americans have also been statistically more likely to die of chronic hepatitis C than the general population. According to the U.S. Department of Health and Human Services Office of Minority Health, non-Hispanic Black Americans had been almost twice as likely to die of hepatitis C as non-Hispanic white Americans.

 “This disparity has been present and consistently shown since we as a field started measuring racial differences in hepatitis C infections,” said Heather Bradley, PhD, an epidemiologist at Georgia State University’s School of Public Health who co-authored an article on hepatitis infection and race published in Hepatology Communications journal.

Another study in 2017 found that African Americans were less likely to be treated for HCV than non-African Americans. Access to hepatitis screening and treatment can be blocked off from a significant portion of Black Americans by various financial and social barriers, such as lack of insurance coverage, limited access to providers who treat hepatitis C, and certain restrictions in the use of Medicaid and Medicare. Lack of awareness about hepatitis—particularly of its “invisible” symptoms—also contributes significantly to people not seeking hepatitis testing and treatment.

To address these disparities, consider these key strategies:

• Improve awareness about hepatitis, its symptoms, transmission, diagnosis, and treatment.
• Promote testing and screening of hepatitis, especially among at-risk groups.
• Increase awareness of hepatitis vaccines for children and adults.
• Help connect people with hepatitis to appropriate healthcare centers and treatments.

There’s so much more we can do—at the individual and community levels—to empower Black communities with awareness and healthcare access against hepatitis. To kick-off this important liver health journey, ADRLF invites you to both self-care and spread the word: Screen. Vaccinate. Don’t hesitate. And learn more from the resources below!

To explore strategies to protect your liver, visit our blog

To learn more about hepatitis among Black communities, click here.

Grapefruit may not be your top-of-mind go-to comfort food during winter, but this sharp fruit actually displays its fresh and floral full glory for a few weeks when it first comes into season in January. This is certainly good news when planning for a liver-healthy diet, as this winter fruit offers nutrients that help protect the liver. Grapefruits are rich in vitamins C and A, as well as flavonoids, which — if you’ve been up-to-date with ADRLF’s blog — have anti-inflammatory and antioxidant properties that nourish the liver cells and help the organ perform its important functions. Pink and red grapefruits, in particular, are akin to red fruits and vegetables like tomatoes and watermelon with their high phytochemical lycopene content that are antibacterial and antifungal.

However, the US FDA has sent a word of caution when drinking grapefruit juice: It may interact with certain medications and cause problems. These drugs include:

• Some statin drugs to lower cholesterol, such as Zocor (simvastatin) and Lipitor (atorvastatin).
• Some drugs that treat high blood pressure, such as Procardia and Adalat CC (both nifedipine).
• Some organ-transplant rejection drugs, such as Neoral and Sandimmune capsule or oral solution (both cyclosporine).
• Some anti-anxiety drugs, such as BuSpar (buspirone).
• Some drugs that treat abnormal heart rhythms, such as Pacerone and Cordarone tablet (both amiodarone).
• Some antihistamines, such as Allegra (fexofenadine).

So, with this in mind, consider these sweet and savory grapefruit recipes that can certainly liven up your winter season!

SALAD & SAVORY RECIPES:

BEET SALAD WITH GRAPEFRUIT, BLUE CHEESE & WALNUTS (www.thefoodblog.net)

INGREDIENTS:

Roasted Beets

4 medium beets

2 shallots sliced

½ teaspoon salt

½ teaspoon pepper

1 large red grapefruit peeled, sectioned, with pith removed

2 oranges peeled, sectioned, with pith removed

Dressing:

2 tablespoons extra virgin olive oil

2 tablespoons apple cider vinegar

½ teaspoon coarse salt

½ cup walnuts toasted

¼ cup blue cheese crumbled

2 green onions sliced

INSTRUCTIONS:

1. Preheat oven to 400°F.
2. Wrap beets in foil, and place on a baking tray, along with sliced shallots.
3. Roast until beets are fork-tender, about 30 minutes. Remove from oven, open foil, and allow to cool.
4. When beets have cooled, rub the skins off with a paper towel. Cut them into cubes.
5. In a bowl, combine beets, grapefruit, and orange segments.
6. Whisk together olive oil, cider vinegar, and salt. Pour over salad and toss to coat.
7. Add walnuts and blue cheese and gently combine.
8. Refrigerate for about an hour.
9. Top with green onions for serving.

Notes: Most of the time allotted for this recipe is the roasting time for the beets. You can roast the beets anytime and keep them in the fridge until you want to make this salad; or, use leftover beets. Leave out the nuts if preferred. The slightly bitter crunch is what they bring, so if you can, substitute arugula, or radicchio.

CITRUS-MOLASSES GLAZED HAM (from www.tasteofhome.com)

INGREDIENTS:

1 fully cooked bone-in ham (7 to 9 pounds)

½  cup grapefruit juice

½  cup orange juice

¼  cup molasses

3 tablespoons honey

INSTRUCTIONS:

1. Preheat oven to 325°F. Place ham on a rack in a shallow roasting pan. Using a sharp knife, score the surface of the ham with cuts 1/4-inch-deep in a diamond pattern. Cover and bake until a thermometer reads 130°F. This should take  1 and 3/4 to 2 and 1/4 hours.
2. Meanwhile, in a large saucepan, combine grapefruit and orange juices. Bring to a boil; cook until liquid is reduced by half, 6-8 minutes. Stir in remaining ingredients; return to a boil. Reduce heat; simmer, uncovered, until thickened, 12-15 minutes.
3. Remove ham from the oven. Brush with 1/3 cup glaze. Bake, uncovered, basting occasionally with remaining glaze until a thermometer reads 140°F, 15-20 minutes longer.

JUDY RODGERS’ CITRUS RISOTTO (from https://food52.com)

INGREDIENTS:

1 to 2 medium grapefruit, to yield 3/4 cup sections (about 16 small sections) plus juice

1 lime, to yield a scant 1/4 cup sections (about 8 sections)

2 tablespoons unsalted butter

1/2 cup finely diced yellow onion (2 ounces)

Salt

2 cups Carnaroli or Arborio rice

4 to 5 cups chicken stock

1/4 cup mascarpone

INSTRUCTIONS:

1. Slice both ends off the grapefruit and lime, cutting just deeply enough to expose the juicy flesh. Setting the citrus on a cut end, use a paring knife to carve away the skin and white pith in a series of smooth, curved strokes from top to bottom, rotating the citrus a little with each stroke. If you don’t get all the pith on the first go-round, go back and trim any you missed. Working over a bowl to catch juices, cradle the citrus in one hand, slide the blade of the knife close to the membranes on either side of each segment and gently pry out the sections. Tease out any seeds you encounter as you go, and don’t worry if some of the sections break. Squeeze the remaining juice from the grapefruit “carcasses” into the bowl.
2. Warm the butter in a 4-quart saucepan or another medium pot over medium-low heat. Add the onions and a few pinches of salt. Cook, stirring regularly, until the onions are tender and translucent, about 6 minutes.
3. Add the rice and stir until the grains are warm and coated with fat.
4. Add about 2 cups of the stock, adjusting the heat to maintain a gentle simmer, then stir as needed until it has been mostly absorbed. Add another cup of stock and repeat. The risotto should look like a shiny porridge of pearls.
5. Taste: The rice will still be hard and a little raw tasting. Correct the satiny liquid for salt. Add another 1/2 cup or so of stock and stir as needed until just absorbed. Taste again, checking flavor and doneness.
6. Break the citrus sections into irregular pieces as you add them, and the grapefruit juice, to the risotto. Continue to cook as described above. Taste again. If the rice is still quite firm, add more stock about a tablespoon at a time and cook until it is al dente, with a little firmness still in the center. If your grapefruit was very juicy, you may use little of the remaining stock.
7. Turn off the heat and, with a little vigor, stir in the mascarpone. The citrus will be reduced to pretty flecks in the creamy rice. Serve promptly.

DESSERTS

COCONUT PANNA COTTA WITH GRAPEFRUIT GELEE (from www.thekitchenmccabe.com)

INGREDIENTS:

1 can (14 oz) coconut milk

3 teaspoons of sugar

½ vanilla bean, split and seeds scraped

2 teaspoons water

1½ teaspoons gelatin (powdered)

For the grapefruit gelee:

½ cup fresh grapefruit juice, divided

¾ teaspoon gelatin(powdered)

1 teaspoon sugar

1 grapefuit, segmented

mint leaves, for garnish

INSTRUCTIONS:

1. Pour the water into a small bowl. Sprinkle the gelatin over the water and allow it to bloom for 5 minutes.
2. Place the coconut milk, sugar, and vanilla bean in a small saucepan and bring just to a simmer. Remove from the heat and add the bloomed gelatin to the pan. Whisk the coconut milk/gelatin mixture until the gelatin has completely dissolved. Discard the vanilla bean, scraping out any remaining vanilla beans and adding them back into the coconut mixture.
3. Divide the panna cotta mixture evenly in dishes or ramekins. Refrigerate the panna cotta for at least 3 hours, or until firmly set.
4. To make the grapefruit gelee:
5. Place 2 tablespoons of the grapefruit juice in a small bowl. Sprinkle the gelatin over the juice and allow it to bloom for 5 minutes.
6. Place the remaining grapefruit juice and 1 tablesoon of sugar in a small saucepan. Bring the juice to a boil and add the bloomed gelatin. Whisk the gelatin into the grapefruit juice until it has fully dissolved. Remove from heat.
7. Remove the chilled panna cottas from the fridge and place 2-3 segmented grapefruit slices on top of each one.
8. Pour the grapefruit gelee into each of the panna cotta glasses, so that it almost completely, but not quite covers the grapefruit slices.
9. Refrigerate for another hour, or until the gelee has set. Serve cold, garnished with mint leaves.

GRAPEFRUIT CHEESECAKE (from www.myrecipes.com)

INGREDIENTS:

Crust

2 ½ cups finely crushed crisp almond cookies (from 2 [3.5-oz.] pkg.)

5 tablespoons butter, melted

2 tablespoons granulated sugar

Cheesecake

5 (8-oz.) pkgs. cream cheese, softened

1 ¾ cups granulated sugar

3 tablespoons all-purpose flour

5 large eggs

2 large egg yolks

1 tablespoon grapefruit zest plus 1⁄4 cup fresh juice (from 1 grapefruit)

1 teaspoon vanilla extract

Topping

¼ cup grapefruit marmalade (such as Stonewall Kitchen)

1 tablespoon fresh grapefruit juice

3 grapefruits, peeled, sliced, and patted dry

INSTRUCTIONS:

1. Prepare the Crust: Preheat oven to 325°F. Wrap outside of a lightly greased 9-inch springform pan with heavy-duty aluminum foil. Stir together cookies, butter, and sugar. Press onto bottom and 1 inch up sides of the pan. Bake until set, 7 to 8 minutes. Transfer to a wire rack; cool completely, 30 minutes.
2. Prepare the cheesecake: Beat cream cheese with a heavy-duty stand mixer on medium speed until creamy, 3 minutes. Gradually add sugar and flour, beating until smooth. Add eggs, 1 at a time, beating after each addition. Add egg yolks, 1 at a time, beating after each addition. Beat in zest, juice, and vanilla on low speed just until combined. Pour into prepared pan (it will be full); place on a rimmed baking sheet.
3. Bake at 325°F until the center is almost set but still wobbly, 1 hour and 10 minutes to 1 hour and 20 minutes. Transfer to rack; cool completely, 2 hours. Cover with aluminum foil; chill for 8 to 12 hours. Run a knife around the outer edge; remove the sides of the pan.
4. Prepare the Topping: Stir together marmalade and juice in a microwavable bowl. Microwave on HIGH, about 45 seconds; stir to make a glaze. Arrange grapefruit slices on Cheesecake; brush with glaze.

For more liver-friendly recipes, click here

For strategies to protect your liver, visit our blog

Did you know that people who are diagnosed with celiac disease are typically found to have elevated liver enzymes? Higher liver enzyme levels don’t always mean  that one has a serious liver problem, but it does indicate the risk of developing a liver disease among those with celiac issues. To clarify, for those with celiac disease, eating gluten — a protein found in wheat, rye, and barley — triggers an immune response in their small intestine. In fact, celiac disease is associated with a higher risk of more serious liver conditions, ranging from fatty liver disease to severe liver failure. Notably, a new study highlights the prevalence of celiac disease in people with autoimmune hepatitis.

People diagnosed with one autoimmune condition — that is, when your immune system attacks healthy cells in your body by mistake — such as celiac disease are at high risk of being diagnosed with another autoimmune disease. This has been found to be the case in those with autoimmune hepatitis, who have a higher risk of getting diagnosed with celiac disease as well. In autoimmune hepatitis, your immune system attacks your liver, which may lead to cirrhosis and liver failure. Drug therapy is available to slow down the progression of liver injury. However, some who develop severe liver failure may require a liver transplant.

The cause of liver enzyme spike in people with celiac disease is still not clear, though some prominent theories include gluten consumption or genetics. In many cases, treating celiac disease such as following a gluten-free diet has helped return liver enzyme levels within the normal range.

In a 2020 systematic review and meta-analysis, a team of researchers and librarians evaluated reviewed over 2,400 studies to examine the rates of celiac disease in individuals with autoimmune hepatitis.

“Previous studies investigating the prevalence of celiac disease in individuals with autoimmune hepatitis have shown highly variable results,” wrote the authors. “We, therefore, aimed to examine the prevalence of celiac disease in individuals with autoimmune hepatitis.”

The team’s main analysis focused on eight studies that included 567 patients with autoimmune hepatitis patients, of which 23 had celiac disease. According to the review, “the pooled rate of celiac disease in autoimmune hepatitis patients is 3.5%, which is more than triple the 1% celiac disease rates in most general populations.” 

With this notable prevalence of celiac disease in people with autoimmune hepatitis compared with the general population, the researchers recommend celiac disease screening for patients with autoimmune hepatitis. These patients can check with their physician to access celiac disease screenings.

To read more about this study, click here

To learn more about your liver health, visit our blog

If you were to choose a favorite spice, what would it be? Most of us may need some time to consider this question, but we’d bet cinnamon would be a top contender! With its unique and distinctive taste that gives dishes a certain ‘oomph!’, cinnamon also offers impressive health benefits that liver-loving advocates like ADRLF love.

Cinnamon is rich in antioxidants, making it an ideal anti-inflammatory that will help the liver in its detox function.  This fragrant go-to spice has anti-bacterial and anti-viral properties that are critical, especially these days with an ongoing pandemic. These properties also help promote gut health and relieve any digestive discomfort. To top it off,cinnamon is reported to help reduce blood sugar levels and overall blood pressure.

As we coast through Autumn, and enter the start of holiday seasons, let’s explore unique ways to experience cinnamon beyond sweets and pastries (particularly if you’re watching your sugar!) – while keeping it tasty and liver-friendly!

Cinnamon, Sweet Potato, and Carrot Soup (by https://www.spiritedandthensome.com/)

INGREDIENTS:

2 cups sweet potatoes, chopped

2 cups carrots, chopped

1 1/2 cups warm water

1/2 cup onion, chopped

1/4 cup coconut oil

1 teaspoon cinnamon

1/4 teaspoon EACH:ground cloves, nutmeg, and allspice

INSTRUCTIONS:

1. Steam sweet potatoes and carrots.
2. Combine with water in a blender.
3. Blend until smooth.
4. Add onion, coconut oil, and spices, blending, once again, until well mixed.
5. Reheat in a saucepan on low, if desired, or serve cold.

Pear Walnut Salad with Maple Cinnamon (by https://avirtualvegan.com/)

INGREDIENTS:

For the candied walnuts:

1/2 cup walnut halves, or pieces

1 tablespoon maple syrup

small pinch of salt

1/2  teaspoon ground cinnamon

For the salad:

8 big handfuls of arugula

2 large red pears (use green if you can’t find red; also, red apples can make a good sub too)

For the dressing:

1/4 cup maple syrup

1/4 cup balsamic or apple cider vinegar

1/4 teaspoon ground cinnamon

4 tablespoons extra virgin olive oil (or omit to make it oil-free)

pinch salt

INSTRUCTIONS:

For the candied walnuts:

1. Preheat oven to 350°F (175 °C)
2. Mix walnuts with maple syrup, salt, and cinnamon. Spread out on a lined baking tray and bake for 7 to 8 minutes until golden. Remove from the oven and set aside to cool.

For the dressing:

Add all of the dressing ingredients to a small jar. Put the lid on and shake well.

For the salad:

1. Wash the pears gently and halve them length-wise. Remove the cores with a teaspoon then cut each half into long thin slices.
2. Add the arugula and sliced pear to a large salad bowl
3. Sprinkle over the cooled walnuts.
4. Drizzle generously with the dressing just before serving

Mediterranean Chicken Stew with Cinnamon Couscous (by https://www.thekitchn.com/)

INGREDIENTS:

For the chicken stew:

2 tablespoons olive oil

1 medium onion, chopped

1 clove garlic, minced

2 teaspoons dried oregano

1 (28-ounce) can crushed tomatoes, in puree

1 (15-ounce) can chickpeas, rinsed and drained

1 cup low sodium chicken broth

2 bay leaves

Pepper, to taste

1 rotisserie chicken, cut into bite-sized pieces, skin removed

1/2 cup pitted kalamata olives, coarsely chopped

1 tablespoon freshly squeezed lemon juice

For the cinnamon couscous:

2 cups low sodium chicken broth

1 tablespoon olive oil

1/2 teaspoon salt

1 (10-ounce) box plain, quick-cooking couscous

1/3 cup raisins

2 teaspoons ground cinnamon

2 tablespoons orange juice

INSTRUCTIONS:

1. Heat olive oil in a heavy-bottomed pot or dutch oven over medium heat.
2. Add onion and cook until softened, about 5-8 minutes. Add garlic and oregano, cook for one minute while stirring. Pour in crushed tomatoes, chickpeas, chicken broth, bay leaves, and pepper.
3. Bring to a boil and cook for 5 minutes.
4. Add chicken, lower heat, and simmer, uncovered, for 10 minutes.
5. For couscous, heat chicken broth, oil, and salt until boiling. Add couscous and raisins, stir, remove from heat, and cover.
6. Let rest until all liquid has been absorbed, about 5 minutes.
7. Fluff couscous with a fork, add cinnamon and orange juice. Use a fork to mix until combined. Set aside.
8. Remove stew from heat. Add olives and lemon juice. Serve hot over couscous.

Cinnamon-Laced Chili (from https://www.myrecipes.com/)

INGREDIENTS:

2 tablespoons canola oil

1 ½ pound beef chuck, cubed

2 cups chopped yellow onion

1 ½ cups seeded and chopped poblano chile

8 garlic cloves, chopped

2 tablespoons chopped fresh oregano

1 tablespoon unsalted tomato paste

1 ½ teaspoon ground cumin

2 ½ cups unsalted chicken stock

2 tablespoons paprika

2 tablespoons red wine vinegar

1 ½ tablespoon light brown sugar

1 tablespoon reduced-sodium Worcestershire sauce

1 teaspoon kosher salt

3 cinnamon sticks

1 (15.5-oz.) can unsalted black beans, rinsed and drained

2 ounces sharp cheddar cheese, shredded

1 tablespoon sliced fresh chives

INSTRUCTIONS:

1. Heat oil in a large Dutch oven over high. Add beef, and cook for 8 minutes or until browned on all sides, turning occasionally. Place on a plate.
2. Add onion, poblano, and garlic to Dutch oven, and cook for 5 minutes, stirring frequently. Add oregano, tomato paste, and cumin, and cook, stirring constantly, 1 minute and 30 seconds. Stir in stock, paprika, vinegar, brown sugar, Worcestershire, salt, and cinnamon sticks; bring to a boil. Reduce heat to medium.
3. Add browned beef, cover, and simmer for 45 minutes or until beef is tender, stirring occasionally.
4. Remove cinnamon sticks; discard. Stir in beans; serve.
5. Sprinkle each serving with shredded cheese and chives.

Singapore Turkey Stew (by  https://www.sunset.com/)

INGREDIENTS:

1 pound ground lean turkey

 1/2 teaspoon cinnamon

 1/2 teaspoon hot chili flakes

 1/2 teaspoon salt

 2 tablespoons all-purpose flour

 1 tablespoon vegetable oil

 2 cloves garlic, peeled and minced

 1 tablespoon grated fresh ginger

 1 can (13 1/2 oz.) coconut milk

 1 can (14 1/2 oz.) fat-skimmed chicken broth

 1 head bok choy (12 oz.), rinsed, stem end trimmed, and cut into 1-inch pieces

 1 can (14 oz.) baby corn, drained

 2 Roma tomatoes (about 8 oz. total), rinsed, cored, and chopped

 1/4 cup drained canned sliced water chestnuts

 1/4 cup thinly sliced green onions

 1 tablespoon lime juice

 3 tablespoons chopped fresh cilantro leaves

INSTRUCTIONS:

1. In a large bowl, mix ground turkey, cinnamon, chili flakes, and salt. Shape mixture into 1-inch balls. Pour flour onto a large rimmed plate and roll balls in flour to coat lightly.
2. Pour oil into a 4- to 5-quart nonstick pan over medium-high heat. Add meatballs in a single layer. Cook, turning frequently until lightly browned all over and barely pink in the center (cut to test), 5 to 7 minutes. Using a slotted spoon, transfer to a plate.
3. Add garlic and ginger to the pan and stir just until fragrant, about 30 seconds. Add coconut milk, broth, and meatballs; bring to a simmer. Adjust heat to maintain a simmer, cover, and cook until meatballs are no longer pink in the center, for about 5 minutes.
4. Stir in bok choy, baby corn, tomatoes, water chestnuts, green onions, and lime juice and cook, stirring often, until bok choy leaves are wilted and stems are barely tender to bite, for about 5 minutes. Sprinkle with cilantro and serve from pan.

For more liver-healthy Fall dishes, try these unique apple recipes To learn more about your liver and how to keep it healthy, visit our blog.

New cases of hepatocellular carcinoma (HCC) are increasing faster in rural areas than in urban areas, found a new study. Conducted by researchers from the University of Southern California (USC) Norris Comprehensive Cancer Center, this study examined data from 1995 to 2016 and found that the incidence of the rate of liver cancer in rural populations in the U.S. is rising at about 5.7% each year, approaching a rate that historically has only been seen in urban areas.

“Considering that one in five Americans live in a rural community, this study suggests that HCC is a critical under-recognized public health issue affecting rural Americans,” said study co-lead author Kali Zhou, MD, MAS, in a press release. Zhou is a gastroenterologist and hepatologist with Keck Medicine, as well as an associate member of USC Norris, and an assistant professor of Clinical Medicine at the Keck School of Medicine.

HCC is the most common form of liver cancer. It accounts for approximately 75% of all liver cancers, and is the fastest-growing cause of cancer-related deaths in the country.

The study examined trends of HCC cases across rural and urban populations communities over the past 20 years using information from the North American Association of Central Cancer Registries database. Overall, data from 1995 to 2016 shows that HCC cases in rural areas rose by 218%. The registries showed over 310,000 new cases of HCC over 20 years. Of these cases, 85% were diagnosed in urban areas, and 15% in rural areas. The average yearly increase of HCC cases in rural areas was 5.7%, compared with 3.9% in urban areas.

From 1995 to 2009, the rates of new cases were similar among rural and urban populations. In 2009, the new HCC cases began to slow down in urban areas while the rates in rural areas didn’t show any sign of decline.

Looking deeper into the demographics of those diagnosed with HCC, the researchers identified rural subgroups that are experiencing a rapid rise in HCC cases, including: men ages 60-69, non-Hispanic Blacks, American Indian/Alaskan Natives, residents in high-poverty areas, and residents in the Southern part of the United States.

Interestingly, the study also found a declining incidence of HCC cases in urban subpopulations, specifically younger men and women between 40 and 59 years old, Asian Pacific Islanders, and residents in the Western areas of the country.

Zhou noted that the reason for this rise, outside of urban areas, could include the prevalence of obesity and alcohol use in those areas. Residents in rural areas may also lack access to health care and cancer care compared with those living in cities. However, the study did not include an investigation of the potential cause of new HCC cases. A previous study lead by Zhou shows that rural populations tend to have worse survival rates due to late liver cancer diagnoses.

Therefore, as we continue to encourage our ADRLF community with our motto — “Screen, Vaccinate. Don’t Hesitate!” – we’d also like to add:  If you’re from a rural area, please pay extra attention to HCC’s symptoms! Early detection is key to prevention.

To learn more about liver cancer, visit our blog now

To explore liver-friendly recipes, check out our favorite Fall flavors here