By Patty Wellborn

As Canada’s population continues to age—people 65 years and older are part of the fastest-growing age group in Canada—researchers and health-care providers continue to look for ways to keep seniors as healthy as possible.

Dr. Kathleen Martin Ginis, is the Director of UBC Faculty of Medicine’s Centre for Chronic Disease Prevention and Management and a Professor with UBC Okanagan’s School of Health and Exercise Sciences. Dr. Martin Ginis recently worked with colleagues from Johns Hopkins University who led a study investigating the link between a senior’s hearing and their physical activity level.

Using data from an American National Health and Aging Trends Study, the research team studied the association of hearing loss with activity level. More than 500 participants, with a mean age of 79 years, participated by wearing accelerometers for one week and self-reporting their vigorous physical activity and walking exercise for one month. The goal was to investigate the association between physical activity and hearing loss as well as physical activity and hearing aid use. The results were published recently in The Journals of Gerontology: Series A.

Dr. Martin Ginis explains why studies like this are necessary and the important link between hearing capacity and keeping active.

Why is it important to understand the relationship between physical activity and the ability to hear well?

Hearing loss is associated with frailty, poorer physical function and falls. Low levels of physical activity are also related to these health problems. There has been very little research on whether physical activity levels and hearing loss are related in older adults, and whether the use of hearing aids makes a difference.

If we can determine that link, then health-care providers can better support older adults in maintaining an active lifestyle and researchers can focus on studying the impact of hearing interventions.

What’s the connection?

There are several potential mechanisms through which hearing loss may contribute to physical inactivity. These include a decline in the perception of environmental auditory cues while moving about, a feeling of social isolation and increased allocation of cognitive resources for listening, leaving limited attention for simultaneous tasks.

Think about the places where older adults might go to do physical activity—to community centres, public swimming pools, for walks in their neighbourhoods. If their hearing is impaired, it is going to be difficult to interact with fitness leaders or staff in these public spaces, and it may even be frightening or dangerous to move about the community if you can’t hear what is going on around you. These factors will limit a person’s activity levels.

How did you gather your data for this study?

We used data collected from a nationally representative sample of older adults in the United States. The participants had clinical-standard audiometric hearing testing and wore an accelerometer for one week to measure their physical activity levels. They also completed a couple of questions about their activity over the past month and provided information on their hearing-aid use.

What did the study determine?

We found that older adults with hearing loss did less physical activity than adults who could still hear well. As hearing loss increased, the number of minutes of physical activity performed each day decreased. The good news, however, was that among adults with hearing loss, those who used a hearing aid were more likely to report that they walked for exercise compared to those who did not use a hearing aid. These patterns held for both men and women in the study.

So, making use of a hearing aid can help keep hearing-impacted seniors more active?

Based on our findings, it seems that using a hearing aid may help to address the impact of hearing loss on physical activity. This makes sense. Hearing aid use may alleviate challenges associated with communicating with people in physical activity spaces—for instance, recreation centres and exercise programs—and reduce the cognitive processing demand in environments where the person needs to attend to auditory cues.

We hope our findings will encourage seniors to have their hearing checked on a routine basis, and if they are experiencing hearing loss, to use hearing aids. Better hearing is related to more time spent on physical activity. And physical activity has a wide range of health and function benefits for older adults.

Media Contact

Patty Wellborn
Media Relations Strategist
University Relations

UBC Okanagan
Tel: 250 317 0293
E-mail: [email protected]

—

Previously Published on ubc.ca with Creative Commons License

***

Join The Good Men Project as a Premium Member today.

All Premium Members get to view The Good Men Project with NO ADS.

A $50 annual membership gives you an all access pass. You can be a part of every call, group, class and community.
A $25 annual membership gives you access to one class, one Social Interest group and our online communities.
A $12 annual membership gives you access to our Friday calls with the publisher, our online community.

Register New Account

---

 

Need more info? A complete list of benefits is here.

—

Photo Credit: unsplash

 

By Alvin Powell | Harvard Staff Writer | Harvard Gazette

Medical and public health professionals are seeing a worrisome trend of rising early onset rates for certain cancers and wrestling with what the most appropriate response might be.

In April, the U.S. Preventive Services Task Force lowered the recommended age to start breast cancer screening to 40 from 50, citing high mortality and a rising incidence among U.S. women age 40 to 49 for the change. Data showed a 2 percent annual increase in diagnoses from 2015 to 2019.

Colorectal cancer has tracked a similar, perhaps even more worrisome, trajectory in recent years. It has seen an even steeper rise of early onset cases, up 15 percent among those age 40 to 49 between 2000 and 2016. The second deadliest after lung cancer, it kills more people than breast cancer — an estimated 52,550 in 2023.

The Gazette asked colorectal cancer experts at Harvard Medical School-affiliated hospitals whether the colorectal cancer screening age should be lowered to 40 from the current 45.

Many of the younger patients are being diagnosed in their late 20s to 30s

Ted Hong, professor of radiation oncology, HMS; director of the Gastrointestinal Service, Radiation Oncology Department, Mass General Cancer Center 

This is a complicated issue. While there is clearly a dramatic rise in colorectal cancer in young patients, it’s not clear that 40 is the correct age. Many of the younger patients are being diagnosed in their late 20s to 30s and moving the screening to 40 may not capture this group of patients, while dramatically increasing cost and utilization. Ultimately, other tests, be it blood-based or stool-based, to direct younger patients at risk to earlier colonoscopy are needed.

Early screening involves risks and additional upfront costs

Tyler Berzin, associate professor of medicine, HMS; director of the Advanced Endoscopy Fellowship program, Beth Israel Deaconess Medical Center

It would be a “not yet” for me right now. In the last couple of decades there has been a nearly 50 percent increase in colorectal cancer diagnoses in individuals under the age of 50. An increase like this can’t be due to genetic factors, which don’t change in the population over that period of time, so the rise in early onset colon cancer is likely related to various environmental and lifestyle risk factors: the types of foods we consume, alcohol use, and obesity, among many other considerations.

Colorectal cancer is now the top cause of cancer death in men under 50 and the second-leading cause in women under 50. Compared to most other types of cancer screening, where the aim is to catch cancers at an early stage, we have a unique advantage in colon cancer screening because we can identify and remove theprecursor lesions — colon polyps — many years before they actually turn cancerous. For this reason, it does make sense to ask the question of whether to recommend earlier screening to identify and remove precancerous polyps before the currently recommended screening age of 45 (for average risk individuals).

There is no doubt that moving the colon cancer screening age to 40 would catch and prevent a few more cancers. But early screening involves risks and additional upfront costs and may shift how we allocate resources. For instance, in some areas of the country with relatively few gastroenterologists, there are already long waits to get in for colonoscopy screening.

The reality is we’re still not doing nearly a good enough job getting most 45-year-olds or even 50-year-olds, screened for colon cancer, and we do a particularly poor job for disadvantaged and vulnerable groups — including the uninsured and underinsured. So changing the colon cancer screening age to 40 can’t be considered in isolation. We have to balance a variety of health care access and cost considerations to determine if it’s the right move for average risk individuals in the U.S.

If there was a biomarker to identify risk, this would help us understand who to screen early

Aparna Parikh, associate professor of medicine, HMS; medical director, Center for Young Adult Colorectal Cancer at Mass General Cancer Center

As an oncologist who sees largely young patients, my bias is to screen earlier. But we have to be mindful of the population-level implications of continuing to lower the screening age. Ideally, we start to understand the drivers and which younger individuals may be prone to develop CRC in order to offer early screening to the right patients. If there was a biomarker to identify risk, this would help us understand who to screen early. Many of my patients are in their 20s and 30s. Expanding the screening eligible age may be a good space for stool- and blood-based screening and risk stratification to get the right people to colonoscopies efficiently.

Adherence to screening remains low in the U.S.

Marios Giannakis, associate professor of medicine, HMS; gastrointestinal oncologist at Dana-Farber Cancer Institute

Early onset colorectal cancer, defined as colorectal cancer diagnosed in individuals younger than 50 years old, is a rising epidemic. In recognition of this, several major organizations and societies have adjusted the recommended screening age for colorectal cancer. For example, the [Preventative Services Task Force] now gives a Grade B recommendation for screening individuals ages 45 to 50 versus a Grade A recommendation for those ages 50-75, and the American Cancer Society (ACS) a qualified recommendation versus a strong recommendation for older individuals. These guidelines instruct physicians to recommend screening to their eligible patients.

It is also true that early onset colorectal cancer affects numerous individuals younger — and sometimes much younger — than age 45. Whether to further reduce the screening age for the general population is a complex decision that these bodies and societies think carefully over, examining not only the incidence of early onset colorectal cancer, but the available resources and cost to society and patients of a more expanded screening program.

It would be a little presumptuous for one — including an expert — physician to assume this role. What has become as clear as the rise in early onset colorectal cancer is that adherence to screening remains low in the U.S. and that underserved populations are particularly vulnerable. Thus, thinking about equitable access to the currently recommended care and advancing the scientific mission of understanding the etiology of early onset colorectal cancer in order to identify those at the highest risk and tailor prevention and screening may well be a more sustainable long-term solution.

Only those with the means to afford it would take part

Shuji Ogino, professor of pathology, HMS; professor of epidemiology, chief of molecular pathological epidemiology in the Department of Pathology, Brigham & Women’s Hospital

It depends. First, we need to have and evaluate more data on comparative effectiveness analyses of costs and benefits of setting universal screening start age at 40 versus 45 years. It is unlikely that a universal colonoscopy start age of 40 years will be cost-effective. Fecal occult blood testing may be more cost-effective, but it has some degree of false-positive findings, which necessitates additional tests (that may be unnecessary to begin with). Thus, we need more research in this area.

It can be possible that, based on genetic and life-course risk factor profiles, screening start age could/should be tailored. However, we lack comprehensive information on effects of various genetic, life-course risk factors and their interactions at this time. Ideally, one can start colonoscopy screening at age 40 years or even younger. However, such a practice will increase health disparities and inequities, as only those with the means to afford it would take part. We could not rely on financially unsustainable universal insurance coverage for universal screening starting at a young age.

Focus more on identifying the underlying causes

Andrew Chan, Daniel K. Podolsky Professor of Medicine, HMS; professor of immunology and infectious diseases, Harvard T.H. Chan School of Public Health; director of cancer epidemiology, Mass General Cancer Center

To address the unprecedented increase in incidence in colorectal cancer diagnosed before the age of 50, it would be tempting to simply lower the age at which we begin screening to 40 years. However, we must also consider the tremendous resources that would need to be devoted to such an effort. Such a major broadening of the eligibility for screening would likely be an insurmountable cost to the healthcare system and divert attention from other important needs. Instead, I would argue that we should focus more on identifying the underlying causes of this rise in early onset cases so that we can focus on efforts to eliminate or reverse them.

—

This story is reprinted with permission from The Harvard Gazette.

***

—

Photo credit: iStock

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.

This goat cheese and caramelized onion pizza is my favorite restaurant-quality meal I make at home! I love how easy this recipe is to make. The crispy crust paired with creamy goat cheese and sweet caramelized onions is a match made in heaven! My recipe is perfect for a healthier family-friendly pizza night that’s better than takeout, and more budget-friendly too.

If you know me, you know I love pizza. I’ll make it in all sorts of ways – from a quick pizza on naan bread, to stuffing the ingredients into zucchini boats, or combining the ingredients into a keto pizza bowl! No matter how I serve it up, I’ve found it’s impossible to go wrong with pizza and all the delicious toppings available.

And the first time I had a goat cheese pizza with caramelized onions, I knew I had to find a way to recreate it at home. My recipe brings together the sweetness of the onions and the tang of the goat cheese for a mouthwatering flavor combination!

When it comes to shaking up the regular pizza night rotation, I always start by experimenting with different cheeses. If that’s your jam too, I highly recommend trying my pear gorgonzola pizza after you make this recipe! 

Latest Recipe Video!

🥘 Ingredients

I love a gourmet meal without a long list of ingredients! In fact, many of these ingredients I always have on hand in the pantry. Here’s what you need:

Whole Wheat Flour: My homemade dough starts with a combination of warm water, dried yeast, and a touch of honey. I use whole wheat flour or white whole wheat flour to add fiber which is important for healthy digestion, regulates blood sugar, and lowers cholesterol (source). Plus, it creates a more nutrient-dense dough. 

Olive Oil And Salt: I add a touch of olive oil and salt to finish off the dough to make it easier to roll out. 

Caramelized Onions: I use two thinly sliced red onions cooked down with a little olive oil, coconut sugar, and balsamic vinegar to create that tangy, caramelized finish. I use minimal sugar in this recipe to keep it low in sugar.

Goat Cheese: I love the tang of this cheese! It is unmatched! While it won’t melt completely like mozzarella, it will soften and is much creamier than mozzarella. Goat cheese is naturally lower in fat and calories than cheese made from cow’s milk.

Thyme: I use thyme to add a little herby flavor to the pizza. 

🔪 How To Make Caramelized Onion Goat Cheese Pizza

Prepare Yeast For Dough: I start by mixing the water, honey, and yeast in a small mixing bowl, stir, and set aside for 10 minutes to allow the yeast to start to foam.

Whisk Flour: Next, I whisk together the flour and salt in a large bowl.

Form Dough: When the yeast mixture starts to foam, I pour it into the flour mixture along with the oil, and stir to form a dough.

Knead Dough And Allow To Rest: Next, I turn the dough out onto a floured surface and knead with the heels of my hands for 2-3 minutes, shaping into a ball. Then, I return the ball of dough to the mixing bowl, cover and rest for 30-45 minutes to allow it to double in size.

Prepare Caramelized Onions: While the dough is resting, I prepare the caramelized onions. I start by heating the oil in a large skillet over medium-high heat and add the red onion slices. I sauté the sliced onions for 2-3 minutes then I reduce the heat and continue to stir as they cook for 10 minutes. Sometimes, I’ll add a little water to stop them from sticking to the bottom of the skillet. Then, I add the coconut sugar and balsamic vinegar and stir them through.

Remove From Heat: When the onions have completely caramelized, I remove them from the heat, season with salt, and set aside to cool.

Preheat Oven: Before assembling the pizza, I’ll preheat my oven to 390 degrees Fahrenheit. If I’m using a pizza stone, I’ll place it into the oven to preheat as well.

Assemble: While the oven preheats, I’ll assemble my caramelized onion and goat cheese pizza. After the dough has doubled in size, I’ll remove it from the bowl and spread the dough into a 12 inch round on a tray lined with baking paper, or I’ll divide the dough and roll into 2 smaller pizzas.

Add Toppings: Then I top the pizza dough with the caramelized onion, crumbled goat cheese, and fresh thyme, leaving a 1-inch border around the edges.

Bake Pizza: If I’m using a pizza stone, I’ll transfer the prepared pizza onto the pizza stone or cook the pizza as it is on a large baking sheet for 15-20 mins or until golden brown. Then, I’ll cut it into 8 equal pieces to serve!

📖 Variations

Flavored Cheese: Goat cheese comes in different flavor varieties. Sometimes, I’ll use garlic and chive flavored goat cheese or another flavor to add more punch.

Additional Cheese: For a cheesier pizza, I like to add mozzarella cheese, fontina cheese, or parmesan cheese.

Additional Toppings: There are so many different toppings that go with goat cheese on pizza! For variety, I’ll add diced fresh figs, arugula, a drizzle of balsamic glaze, or some red pepper flakes for a little spice. Instead of thyme, I’ll also use fresh rosemary, lemon zest, or fresh basil. I also like adding diced red peppers, kalamata olives or sundried tomatoes!

Add Protein: If you don’t need this pizza to be vegetarian, you can top with thinly sliced pieces of chicken breast or prosciutto, or for a veggie protein option, add some pine nuts or walnuts.

Pizza Crust: If I’m short on time, I’ll use a store-bought pizza crust instead of making the pizza dough from scratch.

Add A Sauce: This healthy pizza recipe doesn’t have an added sauce, but if you like a sauce on your pizza you can add regular pizza sauce, a pesto sauce, garlic sauce, or a white sauce.

🍽 Serving Suggestions

For a complete meal, I pair this pizza with goat cheese and caramelized onions with a light salad or soup. 

Salads: I serve this pizza with a keto Greek salad for some extra veggies or my apple walnut salad with a little extra protein from the nuts. My Greek farro salad or roasted pumpkin salad would be great for the Fall season.

Soups: In the cooler months, or for a heartier meal, I like to serve this pizza with my creamy asparagus soup with goat cheese, mushroom soup without cream, or Greek lentil soup.

🧊 Storage Directions

When I have leftovers, I always allow the pizza slices to cool completely and make sure to wrap each slice well with plastic wrap.

Fridge: I store this pizza in the refrigerator for up to 3 days. I wrap each of the slices in plastic wrap or aluminum foil, or transfer to an airtight container. 

Make Ahead: I make pizza dough ahead of time and store it, covered in the fridge for several hours. Then, I allow it to come to room temperature before spreading on to the pizza stone or baking sheet and assembling.

Freezer: To freeze the pizza dough, I wrap the ball of dough with plastic wrap and place in a zip-top bag and freeze for up to 3 months. When pizza night comes around, I defrost in the fridge and allow it to come to room temperature before rolling it out.

Reheating: To reheat individual slices, I preheat the oven to 350 degrees Fahrenheit, and place pizza on a baking sheet. I bake for about 5-8 minutes, until warm in the center and the crust begins to crisp up.

❓Recipe FAQs

📋 Recipe Card

Goat Cheese And Caramelized Onion Pizza

This goat cheese and caramelized onion pizza is my favorite restaurant-quality meal I make at home! I love how easy this recipe is to make. The crispy crust paired with creamy goat cheese and sweet caramelized onions is a match made in heaven! My recipe is perfect for a healthier family-friendly pizza night that’s better than takeout, and more budget-friendly too.

Prep Time55 minutes mins

Cook Time15 minutes mins

Total Time1 hour hr 10 minutes mins

Course: Main Course

Cuisine: American

Diet: Vegetarian

Servings: 8 servings

Calories: 171kcal

Shop Ingredients on Jupiter

Prepare Caramelized Onions

• Make sure the water is warm and not hot otherwise the yeast won’t activate.
• Ensure the dough is left in a warm place to rise.
• Pizza dough can be prepared ahead of time and stored, covered in the fridge. Allow it to come to room temperature before using.
• Pizza bases can be cooked and frozen for up to 3 months.

Serving: 1slice | Calories: 171kcal | Carbohydrates: 23g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 6mg | Sodium: 201mg | Potassium: 142mg | Fiber: 3g | Sugar: 4g