Showing posts with label prevent. Show all posts
Showing posts with label prevent. Show all posts
Tuesday, March 10, 2015
Olive Oil can prevent the risk of stroke
Elderly people who consume olive oil have a lower risk of stroke than those who did not drink, researchers said in a study released on Wednesday (15/6) in the United States.
Some scientists at the National Institute of Health and Medical Research in Bordeaux, France, following the development of the 7625 French people aged 65 years and above, of the three major cities - Bordeaux, Dijon and Montpellier - for five years.
During the study, there were 148 people who had a stroke. Research object is divided into several groups according to their actions using olive oil, from people who do not use them at all until they are used in serving food, cooking and baking.
When the researchers adjusted for factors such as body weight, physical activity and food overall, they found they were called olive oil users "intensive" had a 41 percent lower risk of having a stroke than those who never consume olive oil.
"Our research shows a new series of food advice should be issued to prevent stroke in people aged 65 years and above," said the studys lead author, Cecilia Samieri, as reported by AFP.
Meanwhile, Dr. Nikolaos Scarmeas, a neurologist at Columbia University Medical Center in New York who wrote an editorial published with the study, said: "We need to remember this is an observational study."
The study found an association between the use of olive oil by humans and they face the risk of stroke, says Scarmeas told Reuters Health, which monitored ANTARA here on Thursday. But, he said, it does not necessarily translate into causality.
"People who consume olive oil may be very different from people who do not use it," said Scarmeas. Users olive oil, for example, may have higher incomes, eat better overall or more exercise than those who never consume olive oil.
The researchers in the new study, led by Cecilia Samieri, tried to account for that difference. And once they did, it proved oil zaitu linked to lower risk of stroke.
But Scarmeas said that was unlikely to fully account for all the variables. What is needed, he says, is a clinical trial, the object of study were randomly assigned to use olive oil or not, then followed its development from time to time to see who suffered a stroke.
Such clinical trials are seen as the "gold standard" of medical evidence.
"Stroke is common among older people and olive oil would be an easy and inexpensive way to help prevent it," said Cecilia Samieri.
The findings are published in the journal Media American Academy of Neurology, "Neurology".
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Some scientists at the National Institute of Health and Medical Research in Bordeaux, France, following the development of the 7625 French people aged 65 years and above, of the three major cities - Bordeaux, Dijon and Montpellier - for five years.
During the study, there were 148 people who had a stroke. Research object is divided into several groups according to their actions using olive oil, from people who do not use them at all until they are used in serving food, cooking and baking.
When the researchers adjusted for factors such as body weight, physical activity and food overall, they found they were called olive oil users "intensive" had a 41 percent lower risk of having a stroke than those who never consume olive oil.
"Our research shows a new series of food advice should be issued to prevent stroke in people aged 65 years and above," said the studys lead author, Cecilia Samieri, as reported by AFP.
Meanwhile, Dr. Nikolaos Scarmeas, a neurologist at Columbia University Medical Center in New York who wrote an editorial published with the study, said: "We need to remember this is an observational study."
The study found an association between the use of olive oil by humans and they face the risk of stroke, says Scarmeas told Reuters Health, which monitored ANTARA here on Thursday. But, he said, it does not necessarily translate into causality.
"People who consume olive oil may be very different from people who do not use it," said Scarmeas. Users olive oil, for example, may have higher incomes, eat better overall or more exercise than those who never consume olive oil.
The researchers in the new study, led by Cecilia Samieri, tried to account for that difference. And once they did, it proved oil zaitu linked to lower risk of stroke.
But Scarmeas said that was unlikely to fully account for all the variables. What is needed, he says, is a clinical trial, the object of study were randomly assigned to use olive oil or not, then followed its development from time to time to see who suffered a stroke.
Such clinical trials are seen as the "gold standard" of medical evidence.
"Stroke is common among older people and olive oil would be an easy and inexpensive way to help prevent it," said Cecilia Samieri.
The findings are published in the journal Media American Academy of Neurology, "Neurology".
Monday, March 9, 2015
Nuts Walnuts may prevent breast cancer
Compared with the type of the other nuts, walnuts are very unique. As information, kenarilah is the only one of the most nuts contain alpha-linolenic acid, one type of omega 3 fatty acids that are bioactive components that can inhibit the formation of the type of cancer MDA-MB 231 or breast cancer.
The researchers from Marshall University School of Medicine was trying to figure out what the content contained in walnuts.
Walnuts are not very popular compared to so many other foods are touted as anti-cancer foods such as soybeans, tomatoes and others. Yet studies show that regular consumption of walnuts can lower bad cholesterol (LDL) and increase healthy cholesterol (HDL) in the body.
Not only that, walnuts are also very well known to prevent and slow the progression of breast cancer. Walnuts are very unique compared to other nuts as only kenarilah the only nuts that contain alpha-linolenic acid, one type of omega 3 fatty acids which contain the most widely quoted as saying of Health.
Other sources, namely alpha-linolenic soybeans, flaxseed, fish and some green vegetables, but it implies only a little and there is nothing more than a walnut.
In their study, researchers wanted to determine the effect of walnut consumption on breast cancer development in mice. Components contained in walnuts as phytosterols, polyphenols, carotenoids, melatonin and omega 3 fatty acids are bioactive components that can inhibit the formation of the type of cancer MDA-MB 231 or breast cancer.
To find out its effectiveness, the tumor cells were injected in two groups of rats as a forerunner to breast cancer. One group was fed walnuts and other groups do not. After 10 days, tumor cells found in mice not given the growing walnuts, in contrast to rats that ate the canary experienced a shrinkage of tumor cells.
From there, investigators from the Department of Biochemistry and Microbiology know that walnuts can indeed mengahambat growth of cancer cells, especially breast cancer. Researchers also found levels of eicosapentaenoic (EPA) and docosahexaenoic (DHA) in liver of rats given a canary higher than mice not given a walnut.
EPA and DHA are known to many in the marine fish such as salmon, sardines and others. But it implies the canary would not lose much. In addition to known benefits in preventing cancer growth and mengahmbat, EPA and DHA are also very good for brain development and increase capacity.
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