Middle aged and elderly people with high levels of vitamin D could reduce their chances of developing heart disease or diabetes by 43%, according to researchers at the University of Warwick. A team of researchers at Warwick Medical School carried out a systematic literature review of studies examining vitamin D and cardiometabolic disorders. Cardiometabolic disorders include cardiovascular disease, type 2 diabetes mellitus and metabolic syndrome. Vitamin D is a fat-soluble vitamin that is naturally present in some foods and is also produced when ultraviolet rays from sunlight strike the skin and trigger vitamin D synthesis. Fish such as salmon, tuna and mackerel are good sources of vitamin D, and it is also available as a dietary supplement.
Current and former patients treated with the high-fat ketogenic diet to control multiple, daily and severe seizures can be reassured by the news that not only is the diet effective, but it also appears to have no long-lasting side effects, say scientists at Johns Hopkins Children's Center. A study report supporting their conclusion, and believed to be one of the first analyses of the long-term safety and efficacy of the diet, appears online in the February edition of the journal Epilepsia. The ketogenic diet, consisting of high-fat foods and very few carbohydrates, is believed to trigger biochemical changes that eliminate seizure-causing short circuits in the brain's signaling system.
The addition of rosemary extract to ground beef actually reduces cancer-causing agents that can form upon cooking, according to a recent study in the Journal of Food Science, published by the Institute of Food Technologists. Heterocyclic amines (HCAs) are mutagenic compounds that form when meat and fish are cooked at high temperatures especially meats that are grilled, pan-fried, broiled, or barbecued. The National Toxicology Program of the U.S. Department of Health and Human Services categorizes HCAs as human carcinogens that can increase the risk of certain types of cancers. Kansas State University researchers Kanithaporn Puangsombat and J.
Acceptance of genetically modified (GM) crops in agriculture will help bolster global food security as the world faces population growth and the potential effects of climate change, Nina Fedoroff, science and technology advisor to Secretary of State Hillary Rodham Clinton, and colleagues write in an article published in a special issue of the journal Science, the Times of London reports. Fedoroff "heads a group of senior researchers who call ... for a 'radical rethink' of farm practice to meet 21st-century demand for food, " the Times writes. In the paper, the scientists - who include agriculture researchers, biologists and climate experts - write, "There is a critical need to get beyond popular biases against the use of agricultural biotechnology and develop forward-looking regulatory frameworks based on scientific evidence.
Giving chocolates to your loved ones may help lower their risk of stroke based on a preliminary study from researchers at St. Michael's Hospital. The study, which is being presented at the American Academy of Neurology in April, also found that eating chocolate may lower the risk of death after suffering a stroke. "Though more research is needed to determine whether chocolate is the contributing factor to lowering stroke risk, it is rich in anti-oxidants and that may have a protective effect against stroke, " explains Dr. Gustavo Saposnik, a neurologist at St. Michael's Hospital. Chocolate is rich in antioxidants called flavonoids which may help lower the risk of strokes.
Eating rhubarb baked in a crumble is not only tasty it may also be the best way to take advantage of its health benefits, and could lead to the development of new cancer treatments. Researchers have found that baking British garden rhubarb for 20 minutes dramatically increases its levels of anti-cancerous chemicals. The findings from academics at Sheffield Hallam University, together with the Scottish Crop Research Institute, were published in the journal Food Chemistry. These chemicals, called polyphenols, have been shown to selectively kill or prevent the growth of cancer cells, and could be used to develop new, less toxic, treatments for the disease, even in cases where cancers have proven resistant to other treatments.