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”
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.
There are several recognized ways that you can reduce your risk of colorectal cancer, but is taking aspirin one of them? This week the US Preventive Services Task Force released their recommendations on aspirin, cardiovascular disease and colorectal cancer – a final take on their draft recommendations released last year.
After a review of the research, the task force recommends that 50 to 59 year olds who have a 10 percent or greater 10-year risk of cardiovascular disease and have no risk for bleeding take a low-dose of aspirin. For these individuals, they conclude, taking aspirin five to ten years can reduce the risk for cardiovascular disease and colorectal cancer. Here, they graded the evidence a B, meaning that there is high to moderate certainty of a net benefit.
If you are between ages 60 to 69, taking aspirin should be an individual decision depending on preferences and discussion with a health care professional, they write.
Last year we wrote about their draft recommendations, noting that AICR’s focus is on how diet, nutrition, physical activity and weight links to cancer risk, so we have no position on aspirin use and risk.Whatever your decision on aspirin, you should also know there is clear evidence that several healthy habits and a healthy weight link to lower risk. Many of these steps also reduce risk for heart disease.
Eating plenty of foods with fiber, limiting red meat and avoiding processed meats, exercising and staying a healthy weight all link to lower risk. AICR estimate that these lifestyle factors could prevent one of every two colorectal cancer cases every year.