A bowl of oatmeal for breakfast or a sandwich made with whole wheat bread can help boost your health many ways, including lowering cholesterol and maintaining a healthy gut. Now, according to new research, those foods and other whole grains may also help you live longer.
Published in the journal Circulation, the paper included 14 studies totaling over 786,000 participants, most from the US with a few from Scandinavia and the UK. All studies had gathered information on how many whole grain foods the participants ate – through questionnaires or food records.
The researchers first compared those who ate the most whole grains to the lowest whole grain eaters and found a 12 percent lower risk of dying from cancer among the highest whole grain eating group. For cardiovascular (CVD) death, risk reduced by 18 percent and for any cause of death, there was 16 percent lower risk. Read more… “Study: Whole Grains Link to Less Death From Cancer, Heart Disease”
With many Americans trying to get to or stay a healthy weight, it’s important to find evidence-based strategies that help people lose weight not only in the short term, but that are also realistic to follow long-term to keep the weight off. That’s important for cancer prevention, because with AICR’s latest report on stomach cancer, we now know that obesity is linked to increased risk for 11 cancers, including colorectal, endometrial and kidney.
A new study published in Obesity last week, found that in a 12-week weight loss program, people randomized to receive portion-controlled and prepackaged foods lost more weight compared to those who selected their own diet. Of the 183 participants, all overweight or obese, 139 received portion controlled, prepackaged lunch and dinner Lean Cuisine frozen entrees, and 45 selected their own foods based on the diet prescription given to both groups.
Both groups successfully lost weight, but the group receiving preportioned foods lost more than 8% (18 lbs on average ) of their weight compared to 6% (13 lbs on average) weight loss in the control group. The prepackaged meals group also had lower LDL (bad) cholesterol and triglycerides than the control group.
Today’s Health-e-Recipe pairs crunchy and sweet jicama with a fruity salsa. Jicama is a root vegetable, also know as a Mexican turnip. You can find it in the produce section usually near other root veggies like turnips and beets. It packs 6 grams of cancer-fighting fiber for less than 50 calories. Jicama makes a great addition to your vegetable platter raw, but can also be cooked.
Here’s more information about jicama from our nutrition advisor, Karen Collins, MS, RDN, CDN, FAND.
Q: How do you prepare jicama?
A: Jicama (hee-kah-mah) is a root vegetable that looks like a cross between a turnip and a potato. You can peel it, slice it into strips and serve it raw in salads or with a low fat dip. You can also cook it by steaming, stir-frying, or oven roasting. Jicamas have a mild flavor and crunchy texture.
You should choose smaller ones because they’re less woody. They should be free of bruises. A whole cup of raw jicama contains only about 50 calories. They are an excellent source of vitamin C and a good source of dietary fiber.
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