Researchers used gene editing to turn off a specific molecule in the plant’s genome which increased provitamin D3 in both the fruit and leaves of tomato plants. It was then converted to vitamin D3 through exposure to UVB light.
Vitamin D is created in our bodies after skin’s exposure to UVB light, but the major source is food. This new bio-fortified crop could help millions of people with vitamin D insufficiency, a growing issue linked to higher risk of cancer, dementia, and many leading causes of mortality. Studies have also shown that vitamin D insufficiency is linked to increased severity of infection by Covid-19.
According to the World Cancer Research Fund (WCRF), 20 percent of all cancers diagnosed in the U.S. are related to poor dietary choices and lack of exercise. So what should we eat, and what should we avoid? News outlets and the internet are full of (sometimes conflicting) reports claiming links between specific foods or nutrients and cancer. Many of these claims are based on a limited number of studies. But when researchers analyze all of the research on cancer and nutrition together, it becomes clear that increasing intake of individual foods or popping dietary supplements doesn’t work. Overall dietary pattern, however, can make an important and significant difference.
Diet and Cancer: “There is a clear link between diet and cancer,” says Jerold Mande, MPH, who worked on cancer policy for two Presidential administrations and the Yale Cancer Center before joining Tufts’ faculty. “In fact, trend lines indicate that dietary issues could surpass cigarette smoking as the greatest cancer-causing threat.”
When I was growing up there was a funny saying, “Take two aspirin and call me in the morning.” Supposedly, that was a typical doctor’s advice. Now, it like the aspirin might be a good idea.
Among adults at high risk of liver cancer, those who took low-dose aspirin were less likely to develop the disease or to die from liver-related causes. The findings come from an analysis published in the New England Journal of Medicine and conducted by a team led by investigators at the Karolinska Institutet, in Sweden, and Massachusetts General Hospital (MGH).
“Rates of liver cancer and of mortality from liver disease are rising at an alarming pace in U.S. and European countries. Despite this, there remain no established treatments to prevent the development of liver cancer, or to reduce the risk of liver-related death,” said lead author Tracey Simon, MD, MPH, investigator in the Division of Gastroenterology and Hepatology at MGH. Continue reading →
Eat less; move more; live longer. Where have I heard that before? Nice to see the National Institutes of Health adding this aspect of positive results from exercise.
Exercise can work wonders for your health, including strengthening muscles and bones, and boosting metabolism, mood, and memory skills. Now comes word that staying active may also help to lower your odds of developing cancer.
After reviewing the scientific evidence, a panel of experts recently concluded that physical activity is associated with reduced risks for seven common types of cancer: colon, breast, kidney, endometrial, bladder, stomach, and esophageal adenocarcinoma. What’s more, the experts found that exercise—both before and after a cancer diagnosis—was linked to improved survival among people with breast, colorectal, or prostate cancers. Continue reading →
People who increased their daily servings of red meat over an eight-year period were more likely to die during the subsequent eight years compared to people who did not increase their red meat consumption, according to a new study led by researchers from Harvard T.H. Chan School of Public Health. The study also found that decreasing red meat and simultaneously increasing healthy alternative food choices over time was associated with lower mortality.
The study was published online June 12, 2019 in BMJ.
A large body of evidence has shown that higher consumption of red meat, especially processed red meat, is associated with higher risk of type 2 diabetes, cardiovascular disease, certain types of cancers including those of the colon and rectum, and premature death. This is the first longitudinal study to examine how changes in red meat consumption over time may influence risk of early death. Continue reading →
For the most part I opt for natural remedies over drugs for my own personal health. But, there are times when a doctor’s recommendations may differ from my wishes. So I was fascinated to learn that sometimes medical practitioners may not be totally objective in their appraisals of our health.
Dr. Sunita Sah practiced general medicine for several years in the United Kingdom’s National Health Service. When she came to the United States, she noticed something strange.
The U.K. guidelines for tests such as mammograms and colon cancer screenings drastically differed from those in the U.S. – even though they were based on the same medical evidence.
“Having colonoscopy at the age of 50 – that struck me as rather odd when I moved to the U.S., because you don’t really hear about people having colonoscopies as a screening procedure in the U.K.,” said Sah. “It’s much less invasive to test for blood in the stool. It’s also less costly and doesn’t have the risks of undertaking a colonoscopy.”
The more sugar-sweetened beverages (SSBs) people consumed, the greater their risk of premature death—particularly death from cardiovascular disease, and to a lesser extent from cancer, according to a large long-term study of U.S. men and women. The risk of early death linked with drinking SSBs was more pronounced among women.
The study, led by Harvard T.H. Chan School of Public Health, also found that drinking one artificially sweetened beverage (ASB) per day instead of a sugary one lowered the risk of premature death. But drinking four or more ASBs per day was associated with increased risk of mortality in women.
The study was published in the journal Circulation.
“Our results provide further support to limit intake of SSBs and to replace them with other beverages, preferably water, to improve overall health and longevity,” said Vasanti Malik, research scientist in the Department of Nutrition and lead author of the study. Continue reading →
In my 30’s I was a vegetarian who still ate fish and chicken. In those days I was doing tons of yoga and had no trouble keeping my weight down. I also felt great, of course, I was in my 30’s so why wouldn’t I? I thought this study from Loma Linda University was very enlightening.
A new study out of Loma Linda University Health suggests that eating red and processed meats — even in small amounts — may increase the risk of death from all causes, especially cardiovascular disease.
Saeed Mastour Alshahrani, the lead author of the study and a doctoral student at Loma Linda University School of Public Health, said the research fills an important gap left by previous studies that looked at relatively higher levels of red meat intake and compared them with low intakes. Continue reading →
I am guessing that belly fat is the number one source of concern for people taking up exercise – or continuing it. So many fruitless hours have been spent on ‘ab-work’ like sit-ups and stomach crunches with little sign of success. It turns out that reduction of that ‘spare tire’ is far less complicated than many suppose. Simple, but not obvious.
Summary:According to researchers, interleukin 6 plays a critical role in how exercise helps to reduce body fat. Source: Cell Press.
Some of you may have made a New Year’s resolution to hit the gym to tackle that annoying belly fat. But have you ever wondered how physical activity produces this desired effect? A signaling molecule called interleukin-6 plays a critical role in this process, researchers report December 27 in the journal Cell Metabolism.
This graphical abstract shows that in abdominally obese people, exercise-mediated loss of visceral adipose tissue mass requires IL-6 receptor signaling. NeuroscienceNews.com image is credited to Wedell-Neergaard, Lehrskov, and Christensen, et al. / Cell Metabolism.
As expected, a 12-week intervention consisting of bicycle exercise decreased visceral abdominal fat in obese adults. But remarkably, this effect was abolished in participants who were also treated with tocilizumab, a drug that blocks interleukin-6 signaling and is currently approved for the treatment of rheumatoid arthritis. Moreover, tocilizumab treatment increased cholesterol levels regardless of physical activity.
“The take home for the general audience is ‘do exercise,’” says first author Anne-Sophie Wedell-Neergaard of the University of Copenhagen. “We all know that exercise promotes better health, and now we also know that regular exercise training reduces abdominal fat mass and thereby potentially also the risk of developing cardio-metabolic diseases.”
The thoroughly preventable death of lung cancer kills thousands of people every year. I feel strongly that smoking is a horrible health habit. You can check out my Page – How many ways does smoking harm you for more details. Yet some folks feel that a ‘social cigarette’ is okay. Well, not quite. Following is an analysis by Harvard Heart Letter.
Light smoking isn’t as bad as heavy smoking, but it still harms the heart and body. If you quit smoking completely, your health will benefit.
“I’m not really a smoker. I only smoke a few cigarettes a day, or when I go out on the weekend.” This thought process is common among light smokers. However, if you think you are doing your heart and lungs a favor by smoking only “a little,” think again.
Light or intermittent smoking may be safer for you than heavy smoking, but they still cause plenty of harm. Quitting smoking completely is the best action for your help.Public health campaigns have reduced the number of American adults who smoke. Along with that decline has come an increase in the number of light and now-and-then smokers.
Experts long believed that smokers used light or intermittent smoking as a bridge to quitting smoking completely. But it’s becoming clear that more and more smokers continue this pattern indefinitely — almost one-quarter of all smokers today fall into these categories. Continue reading →
A. “Oil is safe to cook with under usual conditions,” says Alice H. Lichtenstein, DSc, senior scientist at Tufts’ HNRCA and executive editor of Tufts Health & Nutrition Letter. “The primary concern I suspect your source was referring to is oxidation, a natural process that occurs when one molecule gives up an electron to another as part of a chemical reaction. The process creates free radicals, which can cause damage that could increase risk for problems such as heart attack, stroke, and cancer. Oils and oily foods (like nuts and whole grains) can oxidize over time, even without cooking. Exposure to light, heat, and air speed up this process. Keep oils in a cool, dark place, and store nuts, whole-grain flours, and fish-, nut-, and seed oils in the refrigerator to keep them fresh longer. Repeatedly-heated cooking oil has been found to have more signs of oxidation, so it’s best not to reuse cooking oil.”
“To counteract free radicals, whether they are formed by normal metabolism in the body or in oils, eat plenty of plant foods. Fruits, vegetables, and other plants have antioxidants that can counteract free radicals in the body.”
In a study, those who ate more organic produce, dairy, meat and other products had 25 percent fewer cancer diagnoses over all, especially lymphoma and breast cancer.
People who buy organic food are usually convinced it’s better for their health, and they’re willing to pay dearly for it. But until now, evidence of the benefits of eating organic has been lacking.
Now a new French study that followed 70,000 adults, most of them women, for five years has reported that the most frequent consumers of organic food had 25 percent fewer cancers over all than those who never ate organic. Those who ate the most organic fruits, vegetables, dairy products, meat and other foods had a particularly steep drop in the incidence of lymphomas, and a significant reduction in postmenopausal breast cancers.
The magnitude of protection surprised the study authors. “We did expect to find a reduction, but the extent…
Turns out “Nuts to you” isn’t the insult it used to be. Here is a wonderful infographic on the benefits of eating cashews. I am a big fan of nuts in most shapes and forms. I include walnuts in my daily oatmeal.
Eat less; move more; live longer. The World Health Organization agrees. Following are the potential results of inadequate exercise for all age groups, according to the WHO.
– Insufficient physical activity is one of the leading risk factors for death worldwide. – Insufficient physical activity is a key risk factor for noncommunicable diseases (NCDs) such as cardiovascular diseases, cancer and diabetes. – Physical activity has significant health benefits and contributes to prevent NCDs. – Globally, 1 in 4 adults is not active enough. – More than 80% of the world’s adolescent population is insufficiently physically active. – Policies to address insufficient physical activity are operational in 56% of WHO Member States.
WHO Member States have agreed to reduce insufficient physical activity by 10% by 2025.
What is physical activity?
WHO defines physical activity as any bodily movement produced by skeletal muscles that requires energy expenditure – including activities undertaken while working, playing, carrying out household chores, travelling, and engaging in recreational pursuits.
The term “physical activity” should not be confused with “exercise”, which is a subcategory of physical activity that is planned, structured, repetitive, and aims to improve or maintain one or more components of physical fitness. Beyond exercise, any other physical activity that is done during leisure time, for transport to get to and from places, or as part of a person’s work, has a health benefit. Further, both moderate- and vigorous-intensity physical activity improve health.
A comprehensive worldwide study of alcohol use and its impact on health concludes that the safest level of consumption is zero. The Global Burden of Disease Study 2016 has calculated levels of alcohol use and its effects on health during 1990–2016 in 195 countries.
The research, which now features in the journal The Lancet, notes that in 2016, alcohol use was responsible for almost 3 million deaths globally.
Alcohol use was the main cause of death for people aged 15–49 that year, accounting for 12 percent of deaths in men of that age.
“Our findings,” says senior study author Dr. Emmanuela Gakidou, who currently works at the Institute for Health Metrics and Evaluation (IHME) at the University of Washington in Seattle, “are consistent with other recent research, which found clear and convincing correlations between drinking and premature death, cancer, and cardiovascular problems.”Continue reading →