Heard About Toe Joint Replacement?

Fred Rodriguez, R.N., doesn’t sit still for long. The 61-year-old Vietnam vet was an infantryman in the 101st Airborne, and he’s been fit ever since. When he isn’t working as a surgery charge nurse at the Summit Campus, you’ll find him weight training or doing pilates. “I also like to run in the Oakland Hills,” he says. “It’s my sanctuary.”

But when his big toe started aching, he had to give it up. “It was a dull pain from the time I got up until I went to sleep,” Fred says. “My toe was so stiff that I could hardly bend it. I started getting a bigger shoe because I couldn’t wear my regular shoes comfortably.”

The culprit? Toe arthritis. It’s a common condition, and Alta Bates Summit Medical Center offered Fred an effective solution: toe joint replacement. This outpatient procedure can resolve the pain permanently — no cast, crutches or physical therapy required.

Arthritis in the big toe can be caused by a long-forgotten injury (like a significant stubbing), regular pressure on the toe (such as that experienced by pointe ballet dancers) or a congenital defect. Fred thinks his pain came from running downhill, which forced his toe against his shoe.

Whatever the cause, toe pain shouldn’t be ignored. “Eventually, you start walking peculiarly to compensate for the pain, which can create hip and lower back problems. Or you become less active, which creates a myriad of other health problems,” says Michael DiGiacomo, D.P.M., the Alta Bates Summit podiatrist who performed Fred’s procedure.
Fred tried to quell his ache with elevation, ice and ibuprofen and saw Dr. DiGiacomo for occasional cortisone shots, but he got only temporary relief. “I got tired of the pain,” Fred remembers. “So I said, ‘Let’s do the surgery, doc.’ ”

The procedure involves removing any rough edges of bone and implanting a fully functional artificial toe joint, says Dr. DiGiacomo. “It’s generally a permanent fix. But even if the patient lives to be 105 and wears out the joint, we can pluck it out with a tweezerlike tool and insert a new one.” The alternative surgery, toe joint fusion, has significant downsides because it cements the joint in place, reducing a patient’s mobility.

After surgery, Fred was able to exercise his toe immediately. “I could walk the first week and lift weights the second week,” he says. “I’m so glad I got this done. Now, I’m even running again.”

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Super Foods to Fend Off Cancer

There may be no magic bullet to protect oneself against cancer, but experts agree that a smart, varied, plant-based diet offers a host of health benefits — including lowering one’s risk of developing cancer.

“There is evidence that the minerals, vitamins and chemicals in plant-based foods interact to give you protective benefits,” says Tinrin Chew, R.D., C.S.O., an oncology dietitian with the Alta Bates Summit Comprehensive Cancer Center. “We also know that excess body fat is a risk factor for cancer, and a diet low in fat and rich in fruits, vegetables and whole grains not only helps keep the weight off but also protects against cancer.”

Here are 11 super foods (and food groups) that the American Institute for Cancer Research identifies as top cancer busters.

Beans: Packed with phytochemicals that may prevent cells from damage that can lead to cancer, beans are good sources of fiber, which may fend off colorectal cancer. Among the most common varieties of beans are red beans, kidney beans, black beans, lentils and peas. Berries: These tasty fruits are excellent sources of vitamin C and fiber, which may protect against esophageal cancer and colorectal cancer, respectively. Strawberries and raspberries contain ellagic acid, which has been shown to protect against many cancers, and blueberries are loaded with powerful antioxidants. Cruciferous vegetables: These veggies — broccoli, cauliflower, cabbage and Brussels sprouts, among others — contain several components linked to reduced cancer risk and help regulate defensive bodily enzymes. Dark green, leafy vegetables: Rich in fiber, folate and carotenoids, which may inhibit the growth of cancer cells, this class of veggies includes spinach, kale, leaf lettuce, mustard greens, collard greens, chicory and Swiss chard. Flaxseed: Flaxseed is the top dietary source for lignans, thought to mimic the action of estrogen in the body and possibly protect against certain cancers. Found most commonly in the form of flour, meal or oil, flaxseed is also a good source of omega-3 fatty acid, which helps protect against heart disease and some cancers.

Garlic: When consumed on a regular basis, garlic, a member of the allium family of vegetables, seems to reduce the risk of colorectal and stomach cancer. In fact, all the allium veggies (including onions, scallions, leeks and chives) contain organosulfur compounds, thought to have positive anti-cancer effects. Grapes and grape juice: The skin of the grape contains resveratrol, a phytochemical that may inhibit the growth of tumors. Go for red and purple grapes, which contain more resveratrol than green grapes, grape jam and raisins. Green tea: Both black and green tea contain healthful antioxidants, but green tea is especially rich in a class of flavonoids called catechins, which appear to have beneficial anti-cancer properties. Soy: Soy appears to have several cancer-fighting attributes, including an ability to mimic and counteract some of the body’s hormonal activity. It is commonly found in tofu, soybeans, miso and soy milk. Tomatoes: Lycopene, which gives tomatoes their red hue, has been linked to reduced risk of prostate cancer. There is also evidence that when tomatoes are consumed in processed form (such as tomato sauce, juice or paste), lycopene’s protective effects are increased. Whole grains: Whole grains,which contain hundreds of natural plant compounds, are believed to inhibit cellular damage and reduce cancer risk. Choose brown rice, wild rice, whole-grain oats or kasha as healthier alternatives to refined grains like white rice.