Red Meat and Colorectal Cancer Survival

Evidence is convincing that consuming red and processed meat increases the risk of colorectal cancer. New research suggests that greater consumption before diagnosis is associated with a higher risk of death after diagnosis. Those who ate the most red and processed meats prior to and after diagnosis experienced 79% higher mortality compared to those who ate…

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Effects of Soy milk as a Dietary Complement

Rats fed a soy milk supplemented diet showed decreased total cholesterol, LDL cholesterol and triglycerides, and an increase in HDL cholesterol. Soy milk decreased fat peroxidation in brain, liver and kidney tissue. Animals with soy milk in their diet lost fewer brain neurons and survived significantly longer than those on a standard diet.PositiveTip: Soy milk can be…

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Walk Faster, Live Longer

A study just published in the Journal of the American Medical Association (JAMA) examined the walking speed of older adults to see how it affected their life expectancy. The study analyzed the results of nine other scientific studies as well.All nine studies combined together totaled more than 34,000 senior adults, 65 years of age and older. Their…

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Reduction in Number of Cigarettes Smoked Reduces Mortality

Smoking is a well-established risk factor of heart disease. Many individuals try to quit but fail to achieve complete abstinence. Researchers in Israel followed over 1500 patients for an average of 13.2 years who were admitted to hospital following their first heart attack. Not surprisingly, those who had never smoked or who had quit prior…

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