HEALTH
Veggies, fish, fruit and nuts can reduce Alzheimer’s risk
Flower can boost effect of anti-cancer drugs by one million times
Washington: Eating lots of vegetables, fish, fruit, nuts and poultry, and less of red meat and butter may reduce a person’s risk of Alzheimer’s disease, says a new report.
The report will appear in the June print issue of Archives of Neurology, one of the JAMA/Archives journals.
"Epidemiological evidence linking diet, one of the most important modifiable environmental factors, and risk of Alzheimer’s disease is rapidly increasing," the authors write as background information. "However, current literature regarding the impact of individual nutrients or food items on Alzheimer’s disease risk is inconsistent, partly because humans eat meals with complex combinations of nutrients or food items that are likely to be synergistic."
Yian Gu, Ph.D., of Columbia University Medical Center, New York, and colleagues studied 2,148 older adults (age 65 and older) without dementia, living in New York.
Participants provided information about their diets and were assessed for the development of dementia every 15 years for an average of four years.
Several dietary patterns were identified with varying levels of seven nutrients shown to be associated with Alzheimer’s disease risk. During the follow-up, 253 individuals developed Alzheimer’s. One dietary pattern was significantly associated with a reduced risk of the disease. This involved high intakes of salad dressing, nuts, fish, tomatoes, chicken, fruits and green leafy vegetables and low intakes of high-fat dairy, red meat, organ meat and butter.
The report will appear in the June print issue of Archives of Neurology, one of the JAMA/Archives journals.
"Epidemiological evidence linking diet, one of the most important modifiable environmental factors, and risk of Alzheimer’s disease is rapidly increasing," the authors write as background information. "However, current literature regarding the impact of individual nutrients or food items on Alzheimer’s disease risk is inconsistent, partly because humans eat meals with complex combinations of nutrients or food items that are likely to be synergistic."
Yian Gu, Ph.D., of Columbia University Medical Center, New York, and colleagues studied 2,148 older adults (age 65 and older) without dementia, living in New York.
Participants provided information about their diets and were assessed for the development of dementia every 15 years for an average of four years.
Several dietary patterns were identified with varying levels of seven nutrients shown to be associated with Alzheimer’s disease risk. During the follow-up, 253 individuals developed Alzheimer’s. One dietary pattern was significantly associated with a reduced risk of the disease. This involved high intakes of salad dressing, nuts, fish, tomatoes, chicken, fruits and green leafy vegetables and low intakes of high-fat dairy, red meat, organ meat and butter.
Flower can boost effect of anti-cancer drugs by one million times
London: An extract from the white bloom boost the efficiency of anti-cancer drugs by one million times, claim scientists. According to experts working for Leukemia Busters, molecules from Gypsophila Paniculata- commonly known as Baby’s Breath-appeared in trials to break down the membrane of deadly cancer cells. This makes it far easier for antibody-based drugs to attack the cancer itself, reports The Sun. The Southampton-based charity was set up by Dr. David Flavell and his wife Bee. Dr Flavell said "This could truly revolutionise the way these antibody-based drugs work and it will save lives. And there is a really big possibility this can be used for many cancers." Scientists are now preparing for clinical trials.
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