This is a tasty yet simple prep for pasta, perfect for a weeknight meal. Roasted garlic adds great depth of flavor—spread any leftover cloves on slices of toasted crusty bread. The garlic can be made in advance and kept in the fridge for about a week (after cooling, squeeze out the softened garlic from each clove and store in a sealed jar). I’ve suggested thin spaghetti for this dish, but choose any shape you like, cooked according to package directions.
Ingredients
1 head garlic
5 tablespoons extra virgin olive oil, divided, plus more for drizzling
3 teaspoons coarse sea salt, divided use, plus more to taste
2-ounce chunk Parmigiano-Reggiano, plus more for serving
1/2 teaspoon pepperoncini or red pepper flakes
1/2 teaspoon freshly ground black pepper, plus more to taste
Directions
Step 1
Peel off the papery outer layers from the garlic while keeping the bulb intact. Slice about a 1/2 inch off the top; you can trim the roots but don’t cut them off or the cloves won’t hold together. Place the garlic cut side up on a piece of parchment paper, then drizzle 1/2 tablespoon of olive oil on the exposed cloves. Fold the long sides of the parchment paper over the garlic, then fold the ends underneath to make a packet. Place on a rimmed sheet pan and roast for 45 to 60 minutes, until the cloves are golden and soft and start to shrink away from the peel.
Step 2
Prepare an ice bath by filling a large bowl with ice and cold water; set aside. Fill a stockpot with 4 quarts of water and bring to a boil. Add 2 teaspoons of salt and the spinach. Cook for 2 minutes, then use a spider skimmer or slotted spoon to move the spinach to the ice bath (this chill-down helps retain its color), leaving the pot of boiling water on the stove.
Step 3
Add the pasta to the pot of boiling water and cook until tender, about 10 minutes. When the pasta is half cooked, prepare the sauce. Pare any rind off the cheese, cut it into cubes, place in your food processor, and pulse until the cheese is nearly a powder. Remove 1/4 cup of cheese from the work bowl and set aside. Add in the spinach, 6 cloves roasted garlic, the pepperoncini or red pepper flakes, the remaining salt, and the black pepper. Process until smooth, adding 1/4 to 1/2 cup of liquid from the pasta pot if needed.
Step 4
Drain the pasta, transfer it to a large bowl, and toss with the sauce, thoroughly coating it. Serve each portion with a drizzle of olive oil and a sprinkle of the reserved cheese.
Pistachio Cake with White Chocolate Cream Recipe, Spotlight on Pistachios, Grinding Nuts, Protecting the Brain, and New Stroke Prevention Guidelines
Looking for a sweet change from that box of chocolates for Valentine’s Day? My cake combines tender pistachio chiffon layers and a rich but not overly sweet cream filling. It’s a showstopper to cap off any celebration. While most of the attention around February 14 is on the heart, I’m sharing important advice for nurturing your brain to stave off two health threats—dementia and stroke.
Pistachio and white chocolate are two luscious ingredients whose unique tastes enhance each other. This cake is not only delicious but can also be up made up to two days in advance. For the white chocolate, choose a brand that’s 35% cacao and in bar or disc form, not chips, which won’t melt smoothly.
Ingredients
For the cake:
4 large eggs
1 cup cake flour
1/2 cup ground unsalted pistachios (see Healthy Ingredient Spotlight and Quick Kitchen Nugget in weekly newsletter)
1/2 teaspoon baking powder
1 cup sugar, divided use
1/2 cup extra virgin olive oil
1 teaspoon vanilla
1/3 cup room-temperature water
1/4 teaspoon fine sea salt
1/2 teaspoon cream of tartar
For the filling and garnish:
4-1/2 ounces white chocolate
1-1/2 cups heavy cream, divided use
2 tablespoons confectioners’ sugar
2 pints raspberries
1/4 cup unsalted pistachios, coarsely chopped
Optional: edible dried rose petals
Directions
Step 1
Make the cake: Separate the yolks from the whites when the eggs are cold and allow them to come to room temperature.
Step 2
Place one of your oven racks in the center of the oven; preheat to 325°F. Line a 17-by-13-inch rimmed sheet pan with parchment paper (do not grease it).
Step 3
In a small bowl, whisk together the flour, ground pistachios, and baking powder; set aside. In a large bowl or the bowl of a stand mixer fitted with the whisk attachment, beat the egg yolks and a 1/2 cup of the sugar at medium speed until pale, about 2 minutes. Mix in the olive oil, vanilla, and water. On low speed, fold in the flour mixture. If you have only one stand mixer bowl, transfer the batter to another bowl and wash the stand mixer bowl and whisk thoroughly—any fat will prevent the egg whites from whipping.
Step 4
In a separate large bowl or the cleaned bowl of the stand mixer fitted with the whisk attachment, beat the egg whites on medium-low speed until foamy, about 30 seconds. Add the salt, cream of tartar, and remaining 1/2 cup sugar. Slowly increase the speed to high and beat until you achieve a glossy meringue that holds firm peaks, 5 to 8 minutes depending on your mixer.
Step 5
Add a 1/4 of the meringue to the batter and mix thoroughly to incorporate (this will lighten it). Add the remaining meringue in 3 batches, gently folding after each addition until only a few streaks of meringue remain (err on the side of undermixing to keep the batter billowy).
Step 6
Transfer the batter to the sheet pan and smooth out with a large offset spatula; be sure to get into the corners of the pan. Bake for 10 minutes, then rotate the sheet pan in the oven for more even baking. Continue baking until the top is golden brown and springs back when gently pressed, 10 to 15 minutes more.
Step 7
Remove the sheet pan from the oven and slide the cake and parchment paper onto a wire rack to cool. After 10 minutes, invert the cake onto another rack and gently peel off the parchment paper. Let the cake cool completely.
Step 8
Make the filling: Melt the white chocolate and a 1/3 cup heavy cream in the microwave in 1-minute increments at power 4 until just about melted. Use a small spatula to stir until completely smooth; let cool to room temperature.
Step 9
Place the rest of the cream in a large bowl or the clean bowl of the stand mixer fitted with the whisk attachment. Whisk until thick, then with the mixer running on low speed, add the cooled melted white chocolate. Increase the speed and whip until peaks form. Chill in the fridge for 15 minutes for easier spreading.
Step 10
While the cream is chilling, trim the edges of the cake. Sprinkle on the confectioners’ sugar and use your hands or a pastry brush to spread it out. Cut the cake into 3 sections, each about 12 inches long and just over 5 inches wide. Rinse the raspberries and pat them dry. Reserve 20 berries and lightly mash the rest in a bowl.
Step 11
To assemble the cake, place one layer on a rectangular serving plate and spread on 1/3 of the filling, then press in half the mashed berries. Repeat with another layer of cake, another 1/3 of the cream, and the rest of the mashed berries. Top with the final cake layer and spread the rest of the cream on top. Garnish with the whole berries, chopped pistachios, and, if desired, rose petals.
Yields 8 servings
Healthy Ingredient Spotlight
Pistachios
With good amounts of protein, fiber, healthy fats, potassium, B vitamins, and assorted phytochemicals, pistachios are great to include in dishes—from baked goods to salads—and make a smart snack.
For baking, choose unsalted pistachios and, to bring out their flavor without losing their green color, toast for just a few minutes at a low temperature. Preheat your oven to 300°F. Place the shelled pistachios on a rimmed sheet pan and into the oven for about 5 minutes. Once the nuts cool down a bit, rub them between your hands to remove some of the skins. Wait until the nuts reach room temperature to grind or chop them as needed for your recipe.
Quick Kitchen Nugget
Grinding Nuts
As with almonds, ground pistachios are easy to make at home in a nut or coffee bean grinder. I prefer a grinder and working in batches to using a food processor, unless the goal is to achieve more of a nut butter. To keep ground pistachios light and powdery for a cake, add nuts until the grinder is about half full and process in spurts. Stop the machine as soon as you no longer hear any chopping noise. It typically takes about 2 ounces of shelled nuts to yield a 1/2 cup of nut flour.
For Your Best Health
Protecting the Brain
A recent study supported by the National Institutes of Health and published in Neurology®, the medical journal of the American Academy of Neurology, looked at a new potential harm of processed and unprocessed red meat: negative impacts on brain health.
“Red meat is high in saturated fat and has been shown in previous studies to increase the risk of type 2 diabetes and heart disease, which are both linked to reduced brain health,” said study author Dong Wang, MD, ScD, of Brigham and Women’s Hospital in Boston. “Our study found processed red meat may increase the risk of cognitive decline and dementia, but the good news is that it also found that replacing it with healthier alternatives, like nuts, fish, and poultry, may reduce a person’s risk.”
The researchers defined processed red meat as bacon, hot dogs, sausages, salami, bologna, and other processed meat products, and unprocessed red meat as beef, pork, lamb, and hamburger. A serving of red meat is 3 ounces, about the size of a deck of cards.
The first part of the research involved 133,771 people with an average age of 49 who did not have dementia at the start of the study. Participants completed a food diary every 2 to 4 years, listing what they ate and how often, enabling the researchers to calculate how much red meat each person ate on average per day. They were followed up to 43 years. Of this group, 11,173 people developed dementia.
To see the effects of processed red meat, they divided the participants into three groups: The low group ate an average of fewer than 0.10 servings per day (think of this as less than 1 serving a week); the medium group ate between 0.10 and 0.24 servings per day (less than 1 to less than 2 servings a week); and the high group, 0.25 or more servings per day (roughly 2 or more servings a week). After adjusting for age, sex, and other risk factors for cognitive decline, researchers found that participants in the high group had a 13% higher risk of developing dementia compared to those in the low group.
To see the effects of unprocessed red meat, they compared people who ate an average of less than half a serving per day to people who ate 1 or more servings per day; they did not find a difference in dementia risk.
The researchers also looked at both subjective cognitive decline and objective cognitive function. Subjective cognitive decline is when a person reports memory and thinking problems before any decline is large enough to show up on standard tests. Objective cognitive function, which can identify decline, is how well your brain works to remember, think, and solve problems. To evaluate meat’s potential effects on subjective cognitive decline, they looked at a different group of 43,966 participants with an average age of 78 who took surveys rating their own memory and thinking skills twice during the study.
After adjusting for age, sex, and other risk factors for cognitive decline, the researchers found that participants who ate an average of 0.25 or more servings per day of processed red meat had a 14% higher risk of subjective cognitive decline compared to those who ate an average of fewer than 0.10 servings per day. They also found people who ate 1 or more servings of unprocessed red meat per day had a 16% higher risk of subjective cognitive decline compared to people who ate less than a 1/2 serving per day.
To evaluate meat’s potential effects on objective cognitive function, the researchers looked at a third group, 17,458 female participants with an average age of 74 who took memory and thinking tests four times during the study.
After adjusting for risk factors, the researchers found that eating more processed red meat was associated with faster brain aging in global cognition with 1.61 years with each additional serving per day and in verbal memory with 1.69 years with each additional serving per day.
Finally, researchers found that replacing 1 serving per day of processed red meat with 1 serving per day of nuts and legumes was associated with a 19% lower risk of dementia and 1.37 fewer years of cognitive aging. Making the same substitution for fish was associated with a 28% lower risk of dementia and replacing with chicken was associated with a 16% lower risk.
“Reducing how much red meat a person eats and replacing it with other protein sources and plant-based options could be included in dietary guidelines to promote cognitive health,” said Dr. Wang.
A limitation of the study was that it primarily looked at white health care professionals, so the results might not be the same for other race, ethnic, and non-binary sex and gender populations. “More research is needed to assess our findings in more diverse groups,” he concluded.
Fitness Flash
New Stroke Prevention Guidelines
Each year, over half a million Americans have a first stroke. According to the American Stroke Association, a division of the American Heart Association, up to 80% of strokes may be preventable. Its “2024 Guideline for the Primary Prevention of Stroke” outlines steps that people and their doctors can take to protect against this devastating brain event, including screening people for stroke risk factors and increasing the public’s awareness and knowledge about healthy lifestyle changes to reduce the risk.
“The most effective way to reduce the occurrence of a stroke and stroke-related death is to prevent the first stroke—referred to as primary prevention,” said the guideline writing group chair, Cheryl D. Bushnell, MD, MHS, FAHA, professor and vice chair of research in the Department of Neurology at Wake Forest University School of Medicine in Winston-Salem, NC. “Some populations have an elevated risk of stroke, whether it be due to genetics, lifestyle, biological factors, and/or social determinants of health, and in some cases, people do not receive appropriate screening to identify their risk.”
The guideline replaces the 2014 version and provides evidence-based recommendations for strategies to support brain health and prevent stroke throughout a person’s life. “This guideline is important because new discoveries have been made since the last update 10 years ago. Understanding which people are at increased risk of a first stroke and providing support to preserve heart and brain health can help prevent a first stroke,” said Dr. Bushnell.
Modifiable risk factors for stroke, such as high blood pressure, overweight and obesity, elevated cholesterol, and elevated blood sugar, can be identified with physical exams and blood tests. These conditions, the guideline states, should be addressed with healthy lifestyle and behavioral changes and may include medications. A new recommendation is to consider GLP-1 receptor agonist medications, which are FDA-approved to reduce the risk of cardiovascular disease in people who are overweight or obese and/or have type 2 diabetes.
The most common lifestyle behaviors that can help reduce stroke risk include healthy nutrition, regular physical activity, avoiding tobacco, getting healthy sleep, being at a healthy weight, controlling cholesterol, and managing blood pressure and blood sugar. The guideline recommends that adults with no prior cardiovascular disease, as well as those with increased risk, follow a Mediterranean dietary plan. Mediterranean dietary programs have been shown to reduce the risk of stroke, especially when nuts and olive oil are eaten.
The guideline also includes some new specific recommendations for women. Health professionals should screen for conditions that can increase a woman’s risk of stroke, including use of oral contraceptives, high blood pressure during pregnancy, other pregnancy complications such as premature birth, endometriosis, premature ovarian failure, and early onset menopause. For instance, treating elevated blood pressure during pregnancy and within six weeks of delivery is recommended to reduce the risk of maternal intracerebral hemorrhage.
“Most strategies that we recommend for preventing stroke will also help reduce the risk of dementia, another serious health condition related to vascular issues in the brain,” said Dr. Bushnell.
According to the American Stroke Association, it’s also important to remember the warning signs of stroke with the acronym FAST: Face drooping, Arm weakness, Speech difficulty, Time to call 911.
Pistachio and white chocolate are two luscious ingredients whose unique tastes enhance each other. This cake is not only delicious but can also be up made up to two days in advance. For the white chocolate, choose a brand that’s 35% cacao and in bar or disc form, not chips, which won’t melt smoothly.
Ingredients
For the cake:
4 large eggs
1 cup cake flour
1/2 cup ground unsalted pistachios (see Healthy Ingredient Spotlight and Quick Kitchen Nugget in weekly newsletter)
1/2 teaspoon baking powder
1 cup sugar, divided use
1/2 cup extra virgin olive oil
1 teaspoon vanilla
1/3 cup room-temperature water
1/4 teaspoon fine sea salt
1/2 teaspoon cream of tartar
For the filling and garnish:
4-1/2 ounces white chocolate
1-1/2 cups heavy cream, divided use
2 tablespoons confectioners’ sugar
2 pints raspberries
1/4 cup unsalted pistachios, coarsely chopped
Optional: edible dried rose petals
Directions
Step 1
Make the cake: Separate the yolks from the whites when the eggs are cold and allow them to come to room temperature.
Step 2
Place one of your oven racks in the center of the oven; preheat to 325°F. Line a 17-by-13-inch rimmed sheet pan with parchment paper (do not grease it).
Step 3
In a small bowl, whisk together the flour, ground pistachios, and baking powder; set aside. In a large bowl or the bowl of a stand mixer fitted with the whisk attachment, beat the egg yolks and a 1/2 cup of the sugar at medium speed until pale, about 2 minutes. Mix in the olive oil, vanilla, and water. On low speed, fold in the flour mixture. If you have only one stand mixer bowl, transfer the batter to another bowl and wash the stand mixer bowl and whisk thoroughly—any fat will prevent the egg whites from whipping.
Step 4
In a separate large bowl or the cleaned bowl of the stand mixer fitted with the whisk attachment, beat the egg whites on medium-low speed until foamy, about 30 seconds. Add the salt, cream of tartar, and remaining 1/2 cup sugar. Slowly increase the speed to high and beat until you achieve a glossy meringue that holds firm peaks, 5 to 8 minutes depending on your mixer.
Step 5
Add a 1/4 of the meringue to the batter and mix thoroughly to incorporate (this will lighten it). Add the remaining meringue in 3 batches, gently folding after each addition until only a few streaks of meringue remain (err on the side of undermixing to keep the batter billowy).
Step 6
Transfer the batter to the sheet pan and smooth out with a large offset spatula; be sure to get into the corners of the pan. Bake for 10 minutes, then rotate the sheet pan in the oven for more even baking. Continue baking until the top is golden brown and springs back when gently pressed, 10 to 15 minutes more.
Step 7
Remove the sheet pan from the oven and slide the cake and parchment paper onto a wire rack to cool. After 10 minutes, invert the cake onto another rack and gently peel off the parchment paper. Let the cake cool completely.
Step 8
Make the filling: Melt the white chocolate and a 1/3 cup heavy cream in the microwave in 1-minute increments at power 4 until just about melted. Use a small spatula to stir until completely smooth; let cool to room temperature.
Step 9
Place the rest of the cream in a large bowl or the clean bowl of the stand mixer fitted with the whisk attachment. Whisk until thick, then with the mixer running on low speed, add the cooled melted white chocolate. Increase the speed and whip until peaks form. Chill in the fridge for 15 minutes for easier spreading.
Step 10
While the cream is chilling, trim the edges of the cake. Sprinkle on the confectioners’ sugar and use your hands or a pastry brush to spread it out. Cut the cake into 3 sections, each about 12 inches long and just over 5 inches wide. Rinse the raspberries and pat them dry. Reserve 20 berries and lightly mash the rest in a bowl.
Step 11
To assemble the cake, place one layer on a rectangular serving plate and spread on 1/3 of the filling, then press in half the mashed berries. Repeat with another layer of cake, another 1/3 of the cream, and the rest of the mashed berries. Top with the final cake layer and spread the rest of the cream on top. Garnish with the whole berries, chopped pistachios, and, if desired, rose petals.
Chicken Scallopini with Olives Recipe, Spotlight on Balsamic Vinegar, Making Chicken Scallopini, The Future of Personalized Disease Prevention Plans and Exercise for Better Sleep
Looking to elevate midweek dinners? This chicken recipe is made with thin slices of cutlets, often called scallopini, which cook up quickly, and it’s finished with a sauce that comes together in just a few more minutes. I’m also sharing a fascinating look at the future of personalized health—how advances in technology may one day pinpoint your unique health risks and help you prevent them. One thing you can do right now is to learn how to get better sleep using exercise as an aid.
Grated hard cheese, like Parmigiano-Reggiano, makes a great addition to panko for breading chicken. Olives and diced tomatoes combine for a zesty sauce. Choose whatever olives you like best. For a milder taste, I love Castelvetrano olives; for a stronger taste, go for Kalamata.
Ingredients
3 tablespoons whole wheat flour
1 teaspoon coarse sea salt
1 teaspoon freshly ground black pepper
2 large eggs, well beaten
1/2 cup freshly grated Parmigiano-Reggiano
1/2 cup panko or fine fresh breadcrumbs
1/4 cup extra virgin olive oil, plus more for drizzling
4 boneless, skinless chicken breasts cut scallopini-style (see Healthy Ingredient in our weekly newsletter)
4 ounces mushrooms, sliced
One 28-ounce can diced tomatoes
1 cup pitted olives
1/4 cup chopped fresh basil
1 tablespoon capers with their brine
1 tablespoon balsamic vinegar of Modena, such as Condimento Barili Exclusivi, plus more for drizzling
Directions
Step 1
Set out three glass pie plates or wide bowls. In one, add and mix the flour, salt, and pepper; in another, place the beaten eggs; and in the third, add and mix the grated cheese and breadcrumbs.
Step 2
Heat a large frying pan over medium heat. When hot, add the olive oil and, working quickly, dip a chicken piece in the flour, then the egg, and then in cheese-breadcrumbs, and add to the pan. Repeat with as many pieces as will fit without crowding; if necessary, cook in two batches. Sauté until the undersides are brown and crispy, about 5 minutes, then flip and continue to sauté until cooked through, about another 3 minutes or until an instant-read thermometer reads 165°F. Add the mushrooms to the pan and sauté lightly.
Step 3
If you cooked the chicken in batches, return them all to the pan. Add the tomatoes with all their juice, the olives, basil, capers, and brine and bring to a low boil. Cook for 5 minutes, using a spatula to scrape up any fond on the bottom of the pan. Drizzle on the vinegar and serve. Pass more vinegar and olive oil for drizzling.
Yields 4 servings
Healthy Ingredient Spotlight
Balsamic Vinegar
A true balsamic vinegar crafted according to time-honored techniques in Modena, Italy, is the perfect balance of acidity, sweetness from grape must (the juice of freshly pressed grapes—skins, seeds, and stems), and woodiness from aging in special barrels. As a finishing touch, it imparts richness and complexity to savory dishes. And unlike commercial sauces and salad dressings, it has no added sugar—just natural sweetness from the grapes.
Because you don’t want to cook it, balsamic is typically added as a last step or a garnish of sorts—it’s perfect drizzled over filet mignon or a fine risotto. It’s also a wonderful way to sauce mature or fresh cheeses, charcuterie, steamed vegetables, and savory tarts. I especially love it over strawberries, ice cream (especially vanilla olive oil ice cream), and flourless chocolate cake.
Quick Kitchen Nugget
Making Chicken Scallopini
Slicing chicken into scallops is not as complicated as it sounds. The most important tool is a sharp, non-serrated knife, and the most important part of the technique is placing the palm of one hand straight out on the top of the breast as it lies flat on your cutting board—point your fingers toward the ceiling and away from your knife. With an average-sized breast, make one horizontal cut in the length of the breast to separate it in two. For a very large breast, you might be able to fillet it into 3 pieces—the top slice will most likely have less surface area than the others, and that’s fine.
To make the pieces even thinner (the ideal thickness for fast cooking is about 1/4 inch), you can pound them between two pieces of parchment paper with a kitchen mallet or one end of a rolling pin. Start gently to avoid pounding a hole in the scallopini, and go across each piece in a uniform pattern for even thickness.
For Your Best Health
The Future of Personalized Disease Prevention Plans
Most of us know about general guidelines for healthy living, such as eating nutritious foods and getting daily exercise. But what if you could combine these lifestyle habits with a personalized plan that takes into account your unique risks for developing specific diseases in order to help catch and treat them early or prevent them altogether? According to Victor Ortega, MD, PhD, associate director for the Mayo Clinic Center for Individualized Medicine in Arizona, science is drawing closer to making personal health forecasts possible.
That’s because of new and sophisticated technologies that capture data spanning entire genomes, Dr. Ortega said. The complex scores are compiled from a combination of data from thousands to hundreds of thousands of a person’s DNA sequence variants. This type of large genome-wide data has the potential to predict disease risks, including heart disease, diabetes, and certain cancers.
Each person has millions of genetic variants, each having a small effect. But together, these variants can increase the risk of getting a condition. A polygenic risk score estimates the overall risk someone has of getting a disease by adding up the small effects of variants throughout an individual’s entire genome.
“Imagine knowing your genetic predisposition for having a heart attack in your 50s or if you’re in the top 5% of the population for the risk of cancer or diabetes based on data from your whole genome. With this knowledge, you could make informed lifestyle choices and receive enhanced screenings to mitigate that risk,” Dr. Ortega said.
As a pulmonologist and genomic scientist, Dr. Ortega is leading a charge to breathe new life into precision medicine advancements. His mission is rooted in a deep commitment to health equities and inspired by his grandmother. “My grandmother died of asthma, and that should not have happened. She was Puerto Rican like me, and Puerto Ricans have the highest severity and frequency of asthma of any ethnic group in the world,” Dr. Ortega said. “They also represent less than 1% of people in genetic studies. So, I’ve made it a life mission to develop cures and diagnostics for people like my grandma and for all people.”
Some people who don’t have a high risk score for a certain disease can still be at risk of getting the disease or might already have it. Other people with high risk scores may never get the disease. People with the same genetic risk can have different outcomes, depending on other factors such as lifestyle determining one’s lifelong environmental exposures, also called the exposome. Dr. Ortega said that getting to the point where all people know their polygenic risk scores will require a solid foundation of “omics” research and datasets, cutting-edge technologies, and further discoveries of gene-disease links, all of which are within his team’s expertise and capabilities. Omics is an emerging multidisciplinary field of biological sciences that encompasses genomics, proteomics, epigenomics, transcriptomics, metabolomics, and more.
“It’s going to take considerable work and planning, but it really is the way of the future,” he said. In the shorter term, Dr. Ortega plans to transition more omics discoveries from research laboratories to the clinic. Omics data can help identify the molecular culprits driving a person’s disease, as well as biomarkers that can lead to the development of targeted treatments and diagnostics.
Recent omics discoveries at the Mayo Clinic Center for Individualized Medicine have enabled scientists to predict antidepressant responses in people with depression and discover a potential therapeutic strategy for bone marrow cancer. Scientists have also used omics to pinpoint genetic variations that potentially increase the risk for severe COVID-19, uncover potential clues for preventing and treating gliomas, and unravel the genetic mystery of a rare neurodevelopmental disorder.
Dr. Ortega is leading the development of a polygenic risk score framework for Mayo Clinic, beginning with interstitial lung disease. This condition, marked by the progressive scarring of lung tissue, is influenced by both rare gene variants and a collection of more common variants, all of which are captured together in polygenic risk scores.
Drawing from his years of extensive clinical experience in treating patients with severe respiratory illnesses, Dr. Ortega is also working to expand genomic testing to a broader set of diseases. He highlights the center’s collaborative Program for Rare and Undiagnosed Diseases as an effective model that he hopes to amplify. The program proactively engages healthcare teams across Mayo’s clinical practice to conduct targeted genomic testing for patients with a suspected rare genetic disease. Expanding this strategy to more diseases will help build collaborations across Mayo and educate more clinicians on genomics. It may also ensure that the most effective genomic sequencing tests are given to patients, ultimately improving patient care and outcomes.
Fitness Flash
Exercise for Better Sleep
“Engaging in winter sports and recreational activities is an excellent way to support cardiovascular health and overall well-being,” said Alexander P. Sah, MD, FAAOS, orthopedic surgeon and spokesperson for the American Academy of Orthopaedic Surgeons (AAOS), the world’s largest medical association of musculoskeletal specialists. “However, cold weather brings unique risks that shouldn’t be ignored. Each year, healthcare facilities across the country see an uptick in bone and joint injuries tied to winter activities, many of which are preventable with the right preparation and safety measures.”
When you’re heading outdoors to enjoy your favorite cold-weather activities as well as when snuggling up in front of a roaring fire, consider these safety tips from Dr. Sah and fellow bone and joint health experts at AAOS to keep winter conditions from making routine activities hazardous:
Protect your back when shoveling snow. Lifting injuries can happen quickly and are very painful. Bend at the knees to use the large leg and glute muscles instead of your back when picking up heavy items. Don’t twist or rotate while lifting, especially when shoveling. Bend your knees and pivot your whole body, not just your torso.
Tread lightly and move confidently. If you live in a wintry climate, icy surfaces can lurk anywhere. In fact, the Centers for Disease Control and Prevention reports that approximately 1 million Americans are injured annually because of falling on ice and snow. Wear shoes with good traction to prevent slipping and falling, or buy slip-on shoe gear that adds traction when walking on ice.
Ski smart. Anterior cruciate ligament tears in the knee joint are common among skiers and snowboarders. Many injuries occur from falling backward or twisting the knee. Research has shown that keeping arms forward and hips over the knees can reduce the risk of injury. Adjust your bindings to meet your ability.
Don’t get burned. Practice caution with all types of open flames, such as candles and fireplaces, as well as when using your kitchen stove, and keep children and pets far away from them. Know what to do in case of a burn: Treat minor burns with cool running water, a sterile bandage, and an over-the-counter pain reliever. Serious burns require immediate medical attention.
