The weather is warming up, and bathing suit season is fast approaching. Even if your furry friend will not be strutting her stuff in a bikini, keeping a healthy weight is very important for the dog in your life.

Statistics show that more than 50 percent of dogs and cats in the United States are overweight. Just like in humans, obesity in dogs predisposes them to many health conditions, such as arthritis, diabetes and pancreatitis. We even can see respiratory issues in the short-nosed breeds. Studies confirm that overweight animals develop serious disease or die an average of 1.5 years before their ideal-weight counterparts.

What constitutes an obese dog? This varies tremendously (as do dogs) and there is no specific BMI calculation, as there is for people.

One easy test for owners to apply at home is, Can you feel his ribs? In general, if you can find your dogs ribs easily, but not see them, youre on the right track. Your veterinarian uses a body-scoring system and can give you a more specific number, but you can get a quick idea the next time you pet Fido. As little as 1 to 2 pounds can thickly cover the ribs in a small dog.

The best way to avoid obesity is to monitor weight closely from the beginning. Overweight puppies often become overweight adults, and it is much easier to maintain a healthy weight than to lose it later.

Ask your veterinarian about the appropriate volume of food for your puppy, as well as when to transition to an adult food. We do not want to underfeed a growing animal, but it is easy for your dog to gain weight on a high-calorie puppy food, especially once he or she is neutered or spayed.

What can you do if your pet is already overweight? Just as in people, weight loss occurs when calories burned exceeds calories taken in. This means controlling the diet and increasing exercise.

It is important to remember that exercise alone is rarely sufficient. True weight loss requires reducing the calories your dog is consuming. A healthy weight-loss plan is most safely done under the guidance of your veterinarian. First, you must have an accurate measure of all the food and treats your pet gets every day. (And dont forget any human food you give or that your dog helpfully cleans off the carpet for you.) Bring this information, as well as labels of your diet, to your veterinarian. He or she will calculate the calories your pet needs daily and then help formulate a plan for weight loss.

Initially we aim for 1 to 2 percent weight loss per week. Sometimes, all that is necessary is reducing treats or swapping out large or high-calorie treats (like bacon jerky) for smaller, lower-calorie ones. Many dogs are perfectly happy with baby carrots, a piece of their own kibble or mini rice cakes for treats.

If decreasing food volume is also necessary, we have to be careful that your pet is still getting enough protein, vitamins and minerals needed for normal bodily functions. In some situations, your dog may even need a prescription weight-loss diet (as opposed to an over-the-counter lite diet). There are several advantages to a prescription diet, but mainly they decrease calories while making sure the body is getting enough nutrition so that your furry friend isnt acting hungry all the time. Your veterinarian will work with you to pick the right one for your specific pet.

Once the weight starts dropping, you can increase doggie exercise. That may include lengthening your daily walks a little at a time, or more playtime with balls or other toys.

So take a serious moment right now to feel for Fidos ribs and, if they are hard to find, trust your veterinarian to help you with a weight-loss plan and regular follow-ups. Once Fido reaches his goal, you can re-formulate the plan for maintenance and enjoy bathing suit season with your healthier pet.

Dr. Emily Whitmore works at Albemarle Veterinary Health Care Center on Westfield Road, which is an AAFP Certified Feline Friendly Practice. Her veterinary interests include preventative medicine, soft tissue surgery and training to be a certified veterinary acupuncturist. In her free time, she enjoys hiking and then relaxing with her hound mix, Kona.

For Pets Sake

For Pets Sake is written by the members of the Jefferson Area Veterinary Medical Association, a nonprofit organization dedicated to promoting the health and wellbeing of all area pets. Visit javma.net for more pet health information, or to find the perfect veterinarian for your pet.

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For Pets' Sake: Preventing canine obesity is easier than solving it later - The Daily Progress

DAVENPORT, Iowa (KWQC) - You wouldn't knowingly eat contaminated food, or serve it to your family. Wild deer meat is a popular option for hunters and local food pantries, but research has raised questions about lead in that meat.

TV-6 Investigates X-rayed 14 samples of deer meat from local pantries and hunters. Four X-rays came back with glowing white fragments, which is consistent with metal. We sent the samples to another lab to test for lead. The worst sample tested positive at a level 194 times higher than the limit set by the European Food Safety Agency for lead in meat.

Back in 2008 Iowa tested ten samples of deer meat. Two showed trace amounts of lead. Records TV-6 Investigates uncovered show the state decided against further tests, saying if lead in deer meat was a problem, it would show up in state required kindergarten blood tests. But records also show the state wasn't even looking for this source of lead.

At the Durant-Wilton food pantry, Ross Conrad picks out staples to stretch his food budget. He usually picks up deer meat donated by hunters through the state's HUSH program. He's read the lead warning Iowa put on the back of the bag.

Conrad said, "I've heard about that in there, but I'm still here ticking, so, plus they say it's best if you mix something, and there's only small amounts in it."

Conrad doesn't have children, and doesn't know if he should worry about lead.

"I guess it's kind of like the water, they say there's lead in water, so you can't be scared of everything," said Conrad.

But doctors say even small amounts of lead found in meat pose health risks, especially to children and pregnant women. University of Colorado medical school professor Michael Kosnett says if children eat venison with small amounts of lead regularly.

"They would run the risk of having elevated levels of lead that have been shown to have an adverse effect on how a child's brain develops," said Kosnett.

He's studied lead and its effects for the last 30 years. He said research has shown lead harms a child's brain and does more damage at low levels.

Kosnett said, "You lose more I.Q. points at low levels of exposure, per increment of blood lead, than you do at higher levels."

So why does Iowa allow deer hunted with lead to be donated to food pantries? Part of the answer is found on the bag itself. In big bold print it says, "Iowa has not found cases of lead poisoning from lead in venison" Yet state emails obtained through a records request show the Department of Public Health wasn't looking for that connection. Environmental Health Director Ken Sharp wrote at the time:

"...lead in venison is not an exposure we ask about in our lead poisoning case management..."

He was responding to questions about Iowa's limited testing of deer meat. The Department of Public Health was helping the Department of Natural Resources respond to a public relations crisis in 2008. Across the upper Midwest, donated deer meat kept testing positive for lead.

University of North Dakota Radiology chair Ted Fogarty said, "As the C.T. scanner was clicking through, we could see right away there was a lot of lead in it."

Fogarty helped spark the discussion. He co-authored a study X-raying deer meat for lead in North Dakota. The authors found fragments and quickly realized they were small and difficult to find in the meat.

"There's no way you're going to crunch on that with your teeth and then feel it," said Fogarty.

North Dakota, Minnesota, and Wisconsin began testing hundreds of samples of meat. Iowa tested ten. It found two with trace amounts of lead and decided to stop testing. Another of Sharp's emails explains why. The state relied on blood tests.

Sharp wrote, "Since 1992, IDPH has collected all blood lead tests results from over 500,000 children and over 25,000 adults. In the cases of concern that IDPH and its contractors have investigated, none have ever been attributed to lead in venison."

No one from the Department of Public Health would answer questions on camera. Spokeswoman Polly Carver-Kim sent an email saying the state now asks about lead in venison, if field workers can't find a cause for a child with elevated blood lead levels.

She also said, "However, the focus remains on deteriorating lead based paint as the primary cause of lead poisoning."

She also said the state believes the benefits outweigh the risks.

"We also know sources of lean protein are an important part of a healthy diet that likely outweighs the minimal risks associated with lead in venison," wrote Carver-Kim.

The Centers for Disease Control said there is no known safe level of lead in children, but it sets a level of five micrograms per deciliter of lead in blood to start taking health action. Iowa doesn't take action until 10. Carver-Kim said that's due to a lack of resources.

Kosnett says children already may have tiny amounts of lead in their blood. But remember, our meat sample contained 19.4 parts per million of lead. If served to a child, that's roughly 1,900 micrograms of lead in one serving.

"200 times more, and that kind of lead exposure, especially if done on a regular basis, if that meat were used for several meals a week, it could have a serious adverse effect," said Kosnett.

Studies from North Dakota, Norway, and Greenland all found people eating game meat with lead had higher blood lead levels than those who didn't. Kosnett said the solution is simple. A hunter can choose to use non-lead ammunition. The state could require hunters to use non-lead ammunition too.

"They have all the benefits of providing for their family, by eliminating the risk of putting a toxic substance in their food," said Kosnett.

Back at the Durant-Wilton food pantry, Ross Conrad said the state could probably do more.

"I guess i would say, you have to put certain things on labels of food," said Conrad.

The state emails also show the Department of Public Health created meal recommendations for people eating venison. It sent them out in a press release at the time. The release said children under six could safely eat two four ounce servings per week. Pregnant women could eat one four ounce serving per day.

These limits were considered for the HUSH bag, but didn't make the final approval. Iowa's Natural Resources Commission was asked to change the HUSH program three years ago to eliminate possible lead contamination. That effort failed. TV-6 Investigates asks why, Thursday.

Wednesday afternoon the Food Bank of Iowa sent us this statement regarding our investigation of possible lead contamination in deer meat: In regard to the recent KWQC TV6 story about possible lead contamination in donated venison, Food Bank of Iowa would like to reassure KWQC, the Quad Cities, and all Iowans, that Food Bank of Iowa is dedicated to food safety. Our distribution team works diligently to provide the individuals we serve with safe, nutritious food by adhering to food safety standards, including state, federal, and independent requirements.

Food Bank of Iowa cooperates continually with the Iowa Food Bank Association, Iowa Department of Natural Resources, and the Iowa Department of Public Health to ensure the HUSH program remains safe and effective. Food Bank of Iowa will continue to distribute this vital source of protein to Iowans in need with the supervision of the Iowa Department of Natural Resources and Department of Public Health. If an immediate health risk is identified, Food Bank of Iowa will work with these stakeholders to protect our clients health. By providing venison through the HUSH program, we are continuing to offer an important, nutritious source of protein for Iowans struggling to feed themselves and their families.

Our mission is to provide food for Iowa children, families, and seniors to lead full and active lives, strengthening the communities where they live. Food Bank of Iowa passed an in-depth inspection by AIB International, an independent organization, and maintains compliance with all food safety requirements of Feeding America.

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TV-6 Investigates: Lead in venison; Iowa health officials actions - KWQC-TV6

VAPING e-cigarettes could trigger deadly allergic reactions and chemical asthma, experts have warned.

Ingredients used to flavour e-liquids could aggravate the bodys immune system.

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An allergic reaction usually happens within a few minutes of exposure to an allergen the compound that a person is allergic to.

Most mild reactions can cause symptoms including sneezing, red and itchy eyes, wheezing and coughing and a rash or worsening of asthma and eczema symptoms.

But, severe reactions can also occur, and are called anaphylaxis a medical emergency that can prove life-threatening.

Experts say flavourings are an important part of the vaping experience.

But, some contain ingredients that act as allergens.

Dr Sandra Costigan, principal toxicologist at British American Tobacco, explained the most common type of allergy is caused by the skin coming into contact with an allergen.

Less common is a respiratory allergic reaction or chemical asthma.

Although respiratory allergy is much less common than skin allergy, the potential adverse effects are much more severe, Dr Costigan said.

Inhaling allergens over a long period of time can lead to symptoms ranging from mild breathing difficulties to fatal anaphylaxis.

To address the risk, researchers at British American Tobacco, have designed new guidelines.

There is no official rules or restrictions in Europe or the US, with regards to allergies and e-cigs.

Getty Images

British American Tobacco launched their first e-cig brand Vype in 2013, and now sell the devices across the world.

Dr Costigan said: No two people have the same immune response, which is why it is important to tell people about allergens in a product even if all your data says most people shouldnt experience a problem.

With regards to skin allergens, Dr Costigans team said any known allergen must be labelled as an ingredient if it is present at 0.1 per cent concentration or higher.

Wed recommend against using cocoa extract in an e-liquid. The risks just arent worth the benefits

Thats the case even if it is found that it can be used safely at higher concentrations.

The scientists said this will help those consumers who already know they are sensitive to certain ingredients, and help them avoid potentially dangerous e-liquids.

To test respiratory allergens, the researchers used a cocoa extract commonly used in e-liquids as a case study.

They found when something is suspected as a respiratory allergen, the concentration at which it could be used safely is too low for the ingredient to provide any flavour.

Getty Images

Wed recommend against using cocoa extract in an e-liquid, said Dr Costigan.

The risks just arent worth the benefits.

She said all known respiratory allergens should be left out of e-liquids, to be safe.

In addition to skin and respiratory allergens, food allergens can also pose a risk.

Any food allergens included as ingredients should be well labelled, Dr Costigans team concluded.

On May 21, new laws in the UK come into full force restricting the sale of e-cigarettes and e-liquids.

NEW vaping laws are set to come into force next month restricting the sale of e-cigarettes and e-liquids.

The new guidelines include:

A wealth of scientific research has explored the health benefits and dangers of the devices, which are becoming increasingly popular. E-cigarettes were designed to help smokers quit their deadly habit, and are marketed as a healthier alternative to regular fags.

The NHS agrees vaping is better for a smokers health than regular tobacco.

Public Health Englands independent review, published in 2015, found e-cigs are around 95 per cent safer than smoking.

The devices allow a vaper to inhale nicotine, without taking in the other harmful substances in tobacco.

But the health service also warns, e-cigs are not completely risk free.

Various scientific studies have shown they could cause damage to the lungs, be as dangerous to the heart as smoking, and increase the risk of severe strokes.

Alamy

And other studies have warned they are a gateway to smoking, encouraging a new generation of smokers, getting them hooked on the highly addictive substance, nicotine.

Earlier this year, public health experts in Wales called for flavoured e-liquids to be banned to stop young kids developing a taste for the potentially dangerous devices.

Sweetie flavours, such as bubblegum, strawberry and chocolate, encourage youngsters to try the devices, they argue.

But, leading charity Action on Smoking and Health (ASH) and the Independent British Vape Trade Association said flavoured liquids play an important role in encouraging smokers to quit.

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Could you be ALLERGIC to your e-cigarette? Vaping 'could cause deadly reactions and chemical asthma' - The Sun

Gluten-free diets are popular these days, but a new study finds that avoiding gluten won't lower your risk of heart disease.

In fact, the researchers say thatgluten-free dietscould pose health concerns because people who go gluten free tend to lower their intake of whole grains an ingredient that is linked with a lower risk of heart disease.

For this reason, "the promotion of gluten-free diets among people without celiac disease should not be encouraged," the researchers concluded in their article, published today (May 2) in the medical journal BMJ.Celiac diseaseis an autoimmune condition that makes people sick if they eat gluten.

Still, for people who have gluten-sensitivity meaning they don't have celiac disease, but they experience abdominal pain or other problems when they eat gluten it is reasonable to restrict gluten intake, with some precautions, said study researcher Dr. Andrew T. Chan, an associate professor of medicine at Harvard Medical School in Boston. "It is important to make sure that this [gluten restriction] is balanced with the intake of non-gluten containingwhole grains, since these are associated with a lower risk of heart disease," Chan told Live Science. [7 Tips for Moving Toward a More Plant-Based Diet]

Gluten is a protein found in wheat, rye and barley. In people with celiac disease, the protein triggers an immune reaction that damages the lining of the small intestine.

Some people without the condition adopt the diet in the belief that gluten-free diets are generally healthier. But no long term studies have examined whether gluten affects the risk of chronic conditions such ascoronary heart disease, in people without celiac disease, the researchers said.

In the new study, researchers analyzed information from a long-running study of more than 110,000 U.S. health professionals. The participants periodically answered questions, over a 26-year period, about the types of food they consumed. Based on these questionnaires, the researchers estimated how much gluten participants' consumed in their diet. The researchers also collected data on whether participants experienced aheart attackduring the study, which was considered a proxy for the development of coronary heart disease.

When the researchers divided participants into five groups based on the amount of gluten they ate, they found those in the group that ate the most gluten were at no greater risk for a heart attack than those in the group that ate the least gluten.

The researchers also found that gluten intake actually initially appeared to be linked with a lower risk of heart attack. But this link wasn't due to gluten consumption itself, rather, it was due to the consumption of whole grains associated with gluten intake.

"These findings do not support the promotion of a gluten-restricted diet with a goal of reducing coronary heart disease risk," the researcherswrote in their paper.

The researchers noted that they did not specifically ask participants whether they followed a gluten-free diet, but rather, calculated their gluten consumption based on the estimated proportion of gluten in wheat, rye and barley. The researchers also noted that they were not able to determine whether trace amounts of gluten were present in certain foods, such as soy sauce, but this would likely have only a very small effect on people's overall gluten consumption, they said.

Original article onLive Science.

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A gluten-free diet may raise your risk of heart disease - Fox News

If youre intrigued by the 5:2 diet or other forms of intermittent fasting, you probably want to know if these diets work in the long term. Until recently, we didnt have much data. Now, we have a little bit: fasting every other day turns out to deliver the same results as regular dieting.

The study, published in JAMA Internal Medicine, followed people through six months of trying to lose weight and six months of a maintenance diet. During the first six months, one third of the 100 subjects could eat whatever they wanted; one third had three meals a day provided, making up 75 percent of their calorie needs (so, 1500 calories a day if they would normally eat 2000); and the fasting group alternated between a 25 percent (500 calories) day and a 125 percent (2500 calories) day.

By the end, both groups kept off the same amount of weight (just 5-6 percent, which is 10-12 pounds for a 200-pound person) and had similar numbers for blood pressure, heart rate, cholesterol, insulin resistance, fasting glucose, and more.

The biggest difference between groups? The dropout rate. The fasting group lost 13 out of 34 people (38 percent), with five of those saying they were quitting because they hated the diet. The group on the steady diet only saw 29 percent of their members leave, and none of those cited the diet as the reason. The control group lost 26 percent of people. Remember, these folks all had to keep in touch with the researchers for a year, and the dropout numbers include people who just plain flaked out. The averages above, like the 10-12 pounds lost, include the people who dropped out. So that means weight loss may have worked a little better for the intermittent fasters who stuck with it.

The diets ended up being more similar than intended. People ended up eating more than just the provided food, and they ate too much on fast days and too little on feast days. Thats another way in which this diet was hard for people to stick to.

So does this study prove intermittent fasting is nothing special? Yes and no. The subjects were metabolically healthy obese women, while proponents of IF often say its value is in fixing a broken metabolism. And the food they ate was pretty standard, carb-heavy fare: 55 percent carbs, 30 percent fat, 15 percent protein. Many intermittent fasters combine the regimen with lower carb food, relying on protein, fat, and fiber to provide most of their calories.

Finally, its just one type of fasting. The 5:2 diet gives you a little more time between fasts. Another common way to fast is to go 18 hours of each day without eating: basically, skip breakfast and eat nothing between yesterdays dinner and todays lunch. We dont know if these other formats would be better or worse than alternate-day fasting, but you can always try them and see.

Bottom line, intermittent fasting isnt good enough to blow traditional dieting out of the water. But its worth a try, if you think it might work for you.

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We Finally Have Long-Term Data on an Intermittent Fasting Diet - Lifehacker Australia

ForGisele Bndchen and Tom Brady, the menu they set at home makes a difference both locally and globally.

Talking to PEOPLE for this weeks issue, the legendary supermodel who recently stepped out alongside Brady for a glamorous date night at Mondays Met Gala says her family has been eating a more plant-based diet for years.

We all love it. Its not only good for our health and makes us feel good, but it is also good for the planet! says Bndchen, 36, who is mom to daughter Vivian Lake, 4, and son Benjamin Rein, 7.

My friend Paul Hawken taught me that eating a plant-rich diet will have a hugely positive impact on global warming as well, she adds.

Want all the latest pregnancy and birth announcements, plus celebrity mom blogs? Click here to get those and more in the PEOPLE Babies newsletter.

RELATED VIDEO: Gisele Bndchen and Tom Brady Join Many Celebrities in Supporting Climate Change

Bndchens kids arent just reaping the rewards from the familys home garden, though. They help their mom out with planting andactivities like beekeeping to stay involved in the process.

And the mother of two tells PEOPLE that her New England Patriots quarterback husband, 39, isnt the only one keeping his athletic levels up.

We are all pretty active at our home. We do some form of physical exercise every day; it all depends where we are, she shares.

If its not cold, I love to exercise outside in nature. But its cold a lot where we live, so I get to work pretty hard in the gym too!

FROM COINAGE: Being On The Cover of Sports Illustrateds Swimsuit Edition Can Launch Your Career

Bndchenhas spoken out often in the past about her interest in environmental efforts. As she tells PEOPLE, I love the Earth and every living being on it.

I feel we are all so blessed we get to live on this beautiful planet, Bndchen says. No matter what country we are born in, the earth is the home we all share, so we should take care of it.

In a way, we are all Earth trustees, and we need to make sure we leave it in a better place for future generations.

For more from Gisele Bndchen, pick up the latest issue of PEOPLE, on newsstands Friday.

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Gisele Bndchen Says Her Kids Eat a (Mostly!) Plant-Based Diet: It's 'Good for Our Health' and 'the Planet' - PEOPLE.com

High blood pressure affects one in 4 adults have high blood pressure, or hypertension, which is a major risk factor for stroke and heart disease. If you have high blood pressure, visit your health care provider regularly and take medication as prescribed. If your blood pressure returns to normal levels, this indicates that the medication is working so keep taking it.

Research shows that increased sodium consumption can increase blood pressure. Ninety percent of the sodium in our diets come from salt. On average, American adults consume twice the American Heart Associations recommended sodium intake of 1500 mg daily. Changing your dietary habits can help to reduce sodium consumption. The majority of the sodium consumed is from processed foods and not salt that is added in cooking or at the table. Learning to read food labels and recognize foods that are high in sodium is the first step. Six common foods, loaded with excess sodium, include breads and rolls; cold cuts and cured meats; pizza; poultry; soup and sandwiches. Follow these simple steps to lower your sodium intake in three weeks.

Week 1: Focus on grains, cold cuts and cured meats. Cured meats include bacon, sausage, ham and hot dogs. Use food labels to identify lower-sodium choices in these foods. When you start tracking your sodium consumption, with the help of food labels, you might be surprised how much sodium you are truly eating. Write down how much sodium you have reduced in your diet in just one week by reading food labels and making healthier choices.

Week 2: Focus on pizza and poultry. You do not have to give up pizza; just make a few changes in the toppings. Cut back on the cheese and meats, which have more sodium, and add more veggies such as onions, green peppers and mushrooms. When eating poultry, select fresh poultry instead of fried, canned or processed that has more sodium. Keep logging how much sodium you are reducing in your diet.

Week 3: Focus on soups and sandwiches. Canned soups are loaded with sodium. For example, one serving (1 cup) of chicken noodle soup can have as much as 940 mg of sodium. Each can of soup has two servings so double that amount if you eat the whole can in one sitting.

There are many lower sodium canned soups available so read the labels carefully. It is best to make your soup from scratch to reduce even more sodium.

When making sandwiches, use lower sodium meats, cheeses and condiments. You might be surprised how the sodium adds up from these foods. Add plenty of low-sodium vegetables such as lettuce, tomatoes, spinach and onions to your sandwich.

After a few weeks, your taste buds will adjust and you will start to enjoy the real flavor of food without the salt. In fact, you will wonder how you ever ate food that was so salt. Decreasing the sodium in your diet is a heart healthy step to lower your risk for heart disease and stroke.

Lisa McCoy is a family and consumer-sciences educator with University of Maryland Extension in Washington County.

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Three weeks to lower the sodium in your diet - Herald-Mail Media