Want to live a longer, healthier life? Eat nuts, study says

By Posted on Leave a comment on Want to live a longer, healthier life? Eat nuts, study says

A new study published in BMC Medicine suggests that eating just a handful of nuts every day can reduce your risk of developing many chronic diseases, including cancer and heart diseases, which account for more than 25 million deaths per year worldwide.

Nuts contain protein, healthy fats, vitamins, minerals, fiber, antioxidants, and many beneficial phytochemicals. Some research suggests that eating nuts might lower cholesterol and help maintain healthy blood sugar levels in people who have diabetes.

The researchers analyzed the results of 20 population studies of more than 800,000 people. Studies were performed over a period of several decades up to the present to see if there was a relationship between eating nuts and lower risk of disease.  Read more… “Want to live a longer, healthier life? Eat nuts, study says”

SHARE:

    SNPs, Activity, Vitamin D Research, Highlights from AICR Award Winners at ObesityWeek

    By Posted on 2 Comments on SNPs, Activity, Vitamin D Research, Highlights from AICR Award Winners at ObesityWeek

    Congratulations to this year’s ObesityWeek Conference poster winners.

    The annual conference, held this year in New Orleans, focuses on the basic science, treatment, and prevention of obesity. It is an important topic because obesity links to several types of cancer, including post-menopausal breast, advanced prostate, and colorectal.

    Highlighted below are three of the winners of the AICR research poster competition, which was announced yesterday. The research focused on how genetics, physical activity, and nutrients influence cancer risk, treatment, and survival.

    Note: These poster findings have not been published and have not been subjected to the peer-reviewed process. Read more… “SNPs, Activity, Vitamin D Research, Highlights from AICR Award Winners at ObesityWeek”

    SHARE:

      Study Gives New Insights on Red Meat, a Sugar, and Cancer

      By Posted on 2 Comments on Study Gives New Insights on Red Meat, a Sugar, and Cancer

      Research shows that eating high amounts of red meat increases risk of colorectal cancer, possibly because it may spur inflammation. A new animal study published in The Proceedings of the National Academies of Sciences now points to a sugar molecule found in red meat as one mechanism responsible.raw meat on wooden plate

      The molecule called N-glycolylneuraminic acid, or Neu5Gc for short, sticks to the ends of sugars found in red meats such as beef, pork, and lamb. Although most mammals produce Neu5Gc, humans don’t. Humans are “immunized” against Neu5Gc shortly after birth by an unusual process involving gut bacteria. As a result, when people eat foods that contain Neu5Gc, we produce antibodies that react to Neu5Gc, triggering inflammation.

      Previous research has detected relatively high amounts of Neu5Gc in cancerous tissue.
      In foods, Neu5Gc can be free or it can be bound to the ends of long sugar chains attached to proteins. The bound form is highly bioavailable, meaning it can easily be taken up into the body’s cells. Neu5Gc tends to accumulate in cells of the colon, prostate, and ovary. Read more… “Study Gives New Insights on Red Meat, a Sugar, and Cancer”

      SHARE: