October 2012 Newsletter

By October 16, 2012 August 29th, 2013 No Comments

  J. Lewis Research, Inc.


October 2012

The following enrolling studies are featured in this month’s edition of our newsletter:

Licensed Meningitis Vaccine: MCV4 (Ages 16-23) Closing soon!

Licensed Hepatitis B Vaccine (Ages 20 and up)

MMR Vaccine (Ages 4-6)

Hypertension (Ages 18 and up)

Meningitis B Vaccine (Ages 10-12)

Celiac Disease (Ages 18-75)

Adolescent Migraine (Ages 12-17)


Participating locations: Foothill Family Clinic South

  • For ages 16-23 who have not previously received a meningitis vaccine
  • One visit
  • One blood draw
  • Receive a licensed MCV4 vaccine (optional)
  • Get paid!



Participating locations: Foothill Family Clinic

We are only looking for those with Type 2 Diabetes at this point in the study

Research Study of a Hepatitis B Vaccine


In Adults 20 years of age and older with or without Type 2 Diabetes


What is this study about? Are you interested?

This study will test how the body responds to a hepatitis B vaccine for adults with or without type 2 diabetes.


  • You may join this study if:
  • You are 20 years of age or older
  • Within the past 5 years, you have had type 2 diabetes OR never had diabetes
  • You have never had a hepatitis B vaccine
  • You have never had hepatitis B infection
  • The study team will tell you what else is needed to join this study



Participating locations: Jordan River Family Medicine



A clinical research study is evaluating an investigational vaccine to prevent Measles/Mumps/Rubella (MMR) in children

To qualify for this clinical study, your child must be:

  • 4 to 6 years of age
  • Accompanied by a parent or guardian at each study visit
  • Up to date on all current childhood vaccinations

If your child joins this clinical study he/she will receive:

  • MMR vaccination
  • Study-related medical check-ups
  • Payment for the cost of travelling to study visits

If you or someone you know may be interested in participating in this vaccine study, ask your doctor for more information.



Participating locations: Foothill Family Clinic, Foothill Family Clinic South and Jordan River Family Medicine

High Blood Pressure and the DASH Diet

Why do I need to register or sign in for WebMD to save?

We will provide you with a dropdown of all your saved articles when you are registered and signed in.

One step to lower high blood pressure: Incorporate the DASH diet into your lifestyle. Doctors recommend:

  • Eating more fruits, vegetables, and low-fat dairy foods
  • Cutting back on foods that are high in saturated fat, cholesterol, and total fat
  • Eating more whole grain products, fish, poultry, and nuts
  • Eating less red meat and sweets
  • Eating foods that are rich in magnesium, potassium, and calcium

The DASH diet, which stands for Dietary Approaches to Stop Hypertension, is an example of such an eating plan. In studies, patients who were on the DASH diet reduced their blood pressure within two weeks. Another diet — DASH-Sodium — calls for reducing sodium (salt) to 1,500 mg a day (about 2/3 teaspoon). Studies of patients on the DASH-Sodium plan significantly lowered their blood pressure.


For more from this article, please click on the link:


About 76 million Americans struggle with high blood pressure, also known as hypertension. It may be difficult to control, but without adequate treatment high blood pressure can cause health complications. Physicians in our area are conducting a clinical research study to evaluate an investigational combination of FDA-approved oral medicines intended to treat hypertension.

You may qualify if:

  •  You have been diagnosed      with hypertension
  • Can attend up to 15 visits over 16 weeks
  • Qualified participants will receive at no cost:
  • All study-related medical evaluations, including an      evaluation by a physician
  • All study-related exams, monitoring and medicine

You may be compensated for your time and travel. Health insurance is not necessary.

Space is limited!


Participating locations: Foothill Family Clinic, Foothill Family Clinic South and Jordan River Family Medicine

Meningitis – Symptoms

Symptoms of bacterial meningitis usually appear suddenly. Symptoms of viral meningitis may appear suddenly or develop gradually over a period of days. For example, the symptoms of viral meningitis after mumps may take several days or weeks to develop.

The most common symptoms of either form of meningitis include:

  • Fever.
  • Severe and persistent headache.
  • Stiff and painful neck, especially when trying to touch the chin to      the chest.
  • Vomiting.
  • Confusion and decreased level of consciousness.
  • Seizures.

Other symptoms of meningitis include:

  • Sluggishness, muscle aches and weakness, and strange feelings (such as      tingling) or weakness throughout the body.
  • Eye sensitivity and eye pain from bright lights.
  • Skin rash.
  • Dizzy spells.

The incubation period-the time from exposure to the infection to when the first symptoms develop-depends on the type of organism causing the infection.

Babies, young children, older adults, and people with other medical conditions may not have the usual symptoms of meningitis.

  • In babies, the signs of meningitis may be a fever, irritability that      is difficult to calm, decreased appetite, rash, vomiting, and a shrill      cry. Babies also may have a stiff body and bulging soft spots on their      heads that are not caused by crying. Babies with meningitis may cry when      handled.
  • Young children with meningitis may act like they have the flu (influenza), cough, or have trouble      breathing.
  • Older adults and people with other medical conditions may have only a      slight headache and fever. They may not feel well and may have little      energy.

Other conditions with similar symptoms to meningitis include viral hepatitis and flu.


For more from this website, please click on the link:

What is meningococcal disease type B (MnB)?

Meningococcal disease type B (MnB) is caused by a certain type of bacteria that can make your child very sick. No vaccine to prevent MnB is currently available.

Your child (ages 10-12) may be eligible to take part in a clinical trial to test an investigational vaccine for MnB.


Participating locations: Foothill Family Clinic

Gluten-free diet: What’s allowed, what’s not

By Mayo Clinic staff


A gluten-free diet is a diet that excludes the protein gluten. Gluten is found in grains such as wheat, barley, rye and triticale (a cross between wheat and rye).

A gluten-free diet is used to treat celiac disease. Gluten causes inflammation in the small intestines of people with celiac disease. Eating a gluten-free diet helps people with celiac disease control their signs and symptoms and prevent complications.

Initially, following a gluten-free diet may be frustrating. But with time, patience and creativity, you’ll find there are many foods that you already eat that are gluten-free and you will find substitutes for gluten-containing foods that you can enjoy.


The gluten-free diet is a treatment for celiac disease.

Diet details

Switching to a gluten-free diet is a big change and, like anything new, it takes some getting used to. You may initially feel deprived by the diet’s restrictions. However, try to stay positive and focus on all the foods you can eat. You may also be pleasantly surprised to realize how many gluten-free products, such as bread and pasta, are now available. Many specialty grocery stores sell gluten-free foods. If you can’t find them in your area, check with a celiac support group or go online.

If you’re just starting with a gluten-free diet, it’s a good idea to consult a dietitian who can answer your questions and offer advice about how to avoid gluten while still eating a healthy, balanced diet.

Allowed foods
Many healthy and delicious foods are naturally gluten-free:

  • Beans, seeds, nuts in      their natural, unprocessed form
  • Fresh eggs
  • Fresh meats, fish and      poultry (not breaded, batter-coated or marinated)
  • Fruits and vegetables
  • Most dairy products

It’s important to make sure that they are not processed or mixed with gluten-containing grains, additives or preservatives. Many grains and starches can be part of a gluten-free diet:

  • Amaranth
  • Arrowroot
  • Buckwheat
  • Corn and cornmeal
  • Flax
  • Gluten-free flours      (rice, soy, corn, potato, bean)
  • Hominy (corn)
  • Millet
  • Quinoa
  • Rice
  • Sorghum
  • Soy
  • Tapioca
  • Teff

Always avoid
Avoid all food and drinks containing:

  • Barley (malt, malt      flavoring and malt vinegar are usually made from barley)
  • Rye
  • Triticale (a cross      between wheat and rye)
  • Wheat

Avoiding wheat can be challenging because wheat products go by numerous names. Consider the many types of wheat flour on supermarket shelves — bromated, enriched, phosphated, plain and self-rising. Here are other wheat products to avoid:

  • Bulgur
  • Durum flour
  • Farina
  • Graham flour
  • Kamut
  • Semolina
  • Spelt

Avoid unless labeled ‘gluten-free’
In general, avoid the following foods unless they’re labeled as gluten-free or made with corn, rice, soy or other gluten-free grain:

  • Beer
  • Breads
  • Cakes and pies
  • Candies
  • Cereals
  • Cookies and crackers
  • Croutons
  • French fries
  • Gravies
  • Imitation meat or      seafood
  • Matzo
  • Pastas
  • Processed luncheon meats
  • Salad dressings
  • Sauces, including soy      sauce
  • Seasoned rice mixes
  • Seasoned snack foods,      such as potato and tortilla chips
  • Self-basting poultry
  • Soups and soup bases
  • Vegetables in sauce

Certain grains, such as oats, can be contaminated with wheat during growing and processing stages of production. For this reason, doctors and dietitians generally recommend avoiding oats unless they are specifically labeled gluten-free.

You should also be alert for other products that you eat or that could come in contact with your mouth that may contain gluten. These include:

  • Food additives, such as      malt flavoring, modified food starch and others
  • Medications and vitamins      that use gluten as a binding agent
  • Play dough

Watch for cross-contamination
Cross-contamination occurs when gluten-free foods come into contact with foods that contain gluten. It can happen during the manufacturing process, for example, if the same equipment is used to make a variety of products. Some food labels include a “may contain” statement if this is the case. But be aware that this type of statement is voluntary. You still need to check the actual ingredient list. If you’re not sure whether a food contains gluten, don’t buy it or check with the manufacturer first to ask what it contains.

Cross-contamination can also occur at home if foods are prepared on common surfaces or with utensils that weren’t thoroughly cleaned after being used to prepare gluten-containing foods. Using a common toaster for gluten-free bread and regular bread is a major source of contamination, for example. Consider what steps you need to take to prevent cross-contamination at home, school or work.


People with celiac disease who eat a gluten-free diet experience fewer symptoms and complications of the disease. People with celiac disease must eat a strictly gluten-free diet and must remain on the diet for the remainder of their lives.

In some severe cases, a gluten-free diet alone can’t stop the symptoms and complications of celiac disease. In these cases, doctors might prescribe medications to suppress the immune system.


Not getting enough vitamins
People who follow a gluten-free diet may have low levels of certain vitamins and nutrients in their diets. Many grains are enriched with vitamins. Avoiding grains with a gluten-free diet may mean eating fewer of these enriched products. Ask your dietitian to review your diet to see that you’re getting enough of these key nutrients:

  • Iron
  • Calcium
  • Fiber
  • Thiamin
  • Riboflavin
  • Niacin
  • Folate

Not sticking to the gluten-free diet
If you accidentally eat a product that contains gluten, you may experience abdominal pain and diarrhea. Some people experience no signs or symptoms after eating gluten, but this doesn’t mean it’s not damaging their small intestines. Even trace amounts of gluten in your diet may be damaging, whether or not they cause signs or symptoms.


For more from this website, please click on the link:

Do you or someone you know have Celiac Disease?

Follow a Gluten-free diet?

Still experiencing symptoms when exposed to gluten?

Interested in Celiac Research?

Alba Therapeutics is sponsoring a clinical trial locally for Celiac Disease. The purpose of the research study is to look at how effective and safe an investigational medication is when it is given to subjects who have celiac disease. The study will include people who have been diagnosed with celiac disease and have been on a gluten-free diet for 12 months or more before study entry.

You may qualify for the study if you:

  • Are      between the ages of 18 and 75 and have been diagnosed with celiac disease
  • Have      biopsy proven celiac disease and positive serology test results
  • for      12 months or more before study entry
  • Have      been on a gluten-free diet for 12 months or more before study entry
  • Are      still experiencing symptoms when exposed to gluten
  • Have      positive serum anti-tTG (IgA or IgG) or DGP (IgA or IgG) antibodies at      screening
  • Are      willing to maintain your current diet for the duration of the study
  • Satisfy      other inclusion criteria

To participate in a survey to determine whether or not you qualify and to connect to a study site near you, call Research at a participating location.


Participating locations: Foothill Family Clinic, Foothill Family Clinic South, and Jordan River Family Medicine


By Mayo Clinic staff

Top of Form

Bottom of Form

Although much about the cause of migraines isn’t understood, genetics and environmental factors seem to both play a role.

Migraines may be caused by changes in the brainstem and its interactions with the trigeminal nerve, a major pain pathway. Imbalances in brain chemicals, including serotonin — which helps regulate pain in your nervous system — also may be involved.

Serotonin levels drop during migraine attacks. This may trigger your trigeminal system to release substances called neuropeptides, which travel to your brain’s outer covering (meninges). The result is headache pain.


Migraine headache triggers
Whatever the exact mechanism of the headaches, a number of things may trigger them. Common migraine triggers include:

  • Hormonal changes in      women. Fluctuations      in estrogen seem to trigger headaches in many women with known migraines.      Women with a history of migraines often report headaches immediately      before or during their periods, when they have a major drop in estrogen.      Others have an increased tendency to develop migraines during pregnancy or      menopause. Hormonal medications — such as oral contraceptives and hormone      replacement therapy — also may worsen migraines, though some women find      it’s beneficial to take them.
  • Foods. Some migraines appear      to be triggered by certain foods. Common offenders include alcohol,      especially beer and red wine; aged cheeses; chocolate; aspartame; overuse      of caffeine; monosodium glutamate — a key ingredient in some Asian foods;      salty foods; and processed foods. Skipping meals or fasting also can      trigger migraine attacks.
  • Stress. Stress at work or home      can instigate migraines.
  • Sensory stimuli. Bright lights and sun      glare can induce migraines, as can loud sounds. Unusual smells — including      pleasant scents, such as perfume, and unpleasant odors, such as paint      thinner and secondhand smoke — can also trigger migraines.
  • Changes in wake-sleep      pattern.      Either missing sleep or getting too much sleep may serve as a trigger for      migraines in some individuals, as can jet lag.
  • Physical factors. Intense physical      exertion, including sexual activity, may provoke migraines.
  • Changes in the      environment.      A change of weather or barometric pressure can prompt a migraine.
  • Medications. Certain medications can      aggravate migraines, especially oral contraceptives and vasodilators, such      as nitroglycerin.


For more from this website, please follow the link:

Trial of Evaluation and Efficacy of Nasal spray for ZOMIG®

Does your child experience migraine headaches? If the answer to this question is yes, and your child is 12-17 years of age, and experiences two or more migraine headaches a month, he or she may be eligible to join a clinical research study looking at an investigational treatment for migraine headaches.

The study will involve 3-4 visits to our clinic. Your child would be given a nasal spray containing study medication to take when a migraine headache occurs.

For more information, please contact Research




MENINGITIS B VACCINEAges 11-25 (This age group is for the Foothill Family Clinic location on Foothill Drive only)

MMR VACCINE- Ages 12-15 months


If you or someone you know may be interested in one of our currently enrolling studies, or if you have any questions about these studies, please feel free to contact us. You can reach us through our NEW and IMPROVED website:, or refer to our list of locations to find the one nearest you that is enrolling for the study you are interested in. Stay tuned for updates next month on any new or upcoming studies.

Our Centerwatch profile

 Foothill Family Clinic  Foothill Family Clinic South  Jordan River Family Medicine  FirstMed East
 2295 Foothill Drive  6360 S. 3000 E. Ste. 100  1868 W. 9800 S. Ste. 100  1950 E. 7000 S.
 SLC, UT  SLC, UT  South Jordan, UT  SLC, UT
 801-486-3021  801-365-1032  801-676-8109  801-733-4057
J. Lewis Research, Inc.

J. Lewis Research, Inc.

We are a unique research company in Salt Lake City with over 25 years of experience conducting clinical trials for the pharmaceutical industry, specializing in Phase II, III and IV clinical trials.