Latest news with #HealthProfessionalsFollow-UpStudy
Yahoo
10 hours ago
- Health
- Yahoo
Science Just Linked These Popular Fruits To Boosted Longevity In Women
A new study found that consuming foods rich in flavanoids can help women age better. Over 24 years, researchers found that women who consumed a diet rich in flavanoids had a lower risk of frailty, impaired physical function, and poor mental health. Here's what else you should know about this essential chemical compound. There's no magic pill that will skyrocket you to peak longevity, but recent research has uncovered a slew of factors that can help women age in the healthiest way possible. And they're surprisingly simple (and don't involve crazy injections!). Yep, there's one more healthy aging hack to add to the list, and it's a delicious one: Eat more berries. New research suggests that loading up on foods that contain flavonoids (like berries) is linked with a slew of factors associated with healthy aging. Of course, throwing some strawberries on top of your morning granola once in a while won't *guarantee* you'll be a healthy ager, but it can help. And it's an easy enough thing to incorporate into your lifestyle. Plus, you might already be regularly tossing back flavonoid-rich foods in which case, keep going! With that in mind, here's what scientists uncovered about flavonoids and healthy aging, plus how to put the findings to work for you. Meet the experts: Keri Gans, RDN, dietitian and host of The Keri Report podcast; Scott Keatley, RD, co-founder of Keatley Medical Nutrition Therapy The study, which was published in The American Journal of Clinical Nutrition, analyzed data on diet, lifestyle habits, and health from 62,743 women and 23,687 men collected over 24 years from two long-term studies (the Nurses' Health Study and Health Professionals Follow-Up Study). The researchers discovered that women who consumed the highest intakes of flavonoids—equivalent to three servings of berries a day or more—had a 15 percent lower risk of frailty, 12 percent lower risk of impaired physical function, and 12 percent lower risk of poor mental health at the end of the study period compared to those who consumed the least amount of flavonoids. (The link wasn't as strong for men, although they still seemed to get a mental health boost.) Overall, the researchers concluded that 'incorporating flavonoid-rich foods in the diet may be a simple strategy to support healthy aging.' Basically, they're a natural chemical compound. 'Flavonoids are a class of natural compounds found in fruits, vegetables, tea, and cocoa,' says Scott Keatley, RD, co-founder of Keatley Medical Nutrition Therapy. These compounds have antioxidant properties, points out Keri Gans, RDN, dietitian and host of The Keri Report podcast. 'They help protect our cells from free radicals that may cause damage to our body and contribute to inflammation,' she explains. The researchers didn't uncover exactly why flavonoid-rich foods are linked to healthy aging, but here are a few theories from experts. 'Research suggests flavonoids may support brain health, heart health, and overall cellular function—all important pieces of staying healthy as we get older,' Gans says. Also, flavonoids are known to tamp down on inflammation in the body, and inflammation is linked to a higher risk of developing a slew of serious health conditions that can interfere with your ability to age in a healthy way, Gans points out. Flavonoids are also found in plant foods, and eating a diet rich in plants has already been linked with longevity. But there may be another elements of flavonoid-rich foods that could explain this link that we just don't yet understand or recognize. As the researchers put it: 'It is possible that our findings might be due to other constituents found in the foods that contribute most to flavonoid intake." While berries are rich in flavonoids, Gans notes that you can also get this compound from a range of plant-based foods, including: Apples Citrus fruits Onions Red cabbage Grapes Soybeans Dark chocolate Red wine Tea If you want the best flavonoid bang for your buck, Gans recommends reaching for berries (which makes sense why the study points these out). 'Berries, especially blueberries and blackberries, are among the richest sources,' she says. Still, Gans stresses that it's good to mix things up in your diet, so you don't have to pick one type of flavanoid-rich food and stick with it. 'The goal is to include a variety of flavonoid-rich foods throughout the week to get the most benefit,' she says. You Might Also Like Jennifer Garner Swears By This Retinol Eye Cream These New Kicks Will Help You Smash Your Cross-Training Goals
Yahoo
a day ago
- Health
- Yahoo
Trump cuts threaten ‘irreplaceable' Harvard stockpile of human feces, urine
Kept frozen by liquid nitrogen inside laboratories at Harvard University are more than 1.5 million biospecimens that have mere 'weeks' left until they spoil. As Harvard fights the Trump administration in court over the suspension of nearly $3 billion in federal funding, soon there won't be enough money left to keep the freezers running. The nearly 50 years of collected human feces, urine, blood, tumors and even toenail clippings could have consequential implications for the future health of Americans, and yet, they're at risk of being lost if funding slashed by the Trump administration isn't restored. The mother lode collection housed at Harvard has supported generations-long chronic disease risk studies that have fundamentally shaped major scientific and medical advancements. Read more: Funding cuts, lawsuits, foreign students: The latest on Trump's war with Harvard University The studies have lead to major breakthroughs, including links between cigarettes and cardiovascular disease and alcohol consumption and breast cancer. The research also uncovered the dangers of trans fats, which the U.S. has now largely restricted. The biological samples collected during the studies are 'irreplaceable,' according to Walter Willett, a professor of epidemiology and nutrition at the Harvard T.H. Chan School of Public Health and one of the most sought-after nutritionists internationally. And some of the study participants could even die before the next check-in period, he said. 'No other institution in the world has this data,' Willett wrote in a May 30 court affidavit detailing the impacts of federal funding cuts on his research. Read more: Over 12,000 Harvard alums lend weight to court battle with Trump in new filing The money can't be replaced with private funding, Willett said, and Harvard has told him it won't be able to supplement lost dollars. Willett filed his affidavit last month as part of a lawsuit in which Harvard faculty members are suing the Trump administration. President Donald Trump has gone after the world's wealthiest higher education institution and its funding in the name of antisemitism, claiming Harvard has failed to protect Jewish students, particularly in the wake of the war in Gaza. Willett's research is funded by two federal grants from the National Cancer Institute at the National Institutes of Health. On May 6, he was informed the funding had been terminated for both the Nurses' Health Study and Health Professionals Follow-Up Study. The Nurses' Health Study, which began with its first installment in 1976, followed by Willett's involvement in 1989, started tracking a cohort of 116,000 women in order to understand how 'diets and lifestyle relate to the risk of developing cancer,' Willett's affidavit said. In addition to collected biological samples, much of the data comes from questionnaires filled out by study participants every two years. The Nurses' Health Study has associated circulating sex hormones and postmenopausal breast cancer risk; connected higher vitamin D levels linked with lower risks of both colon polyps and colon cancer; and played a role in discovering genetic variations involved in cancers and cancer-related factors. The Health Professionals Follow-up Study is parallel research that has been tracking the diets of 52,000 adult men who have been diagnosed with cancer from all states in America. 'This study collects data about heart attacks, cancer and other conditions that share risk factors with heart disease, such as dementia and Parkinson's disease,' Willett wrote. 'Dozens of other grants studying many diseases have used the dataset collected by this study.' Read more: 'We are not just fighting for Harvard': For alums, this year feels different The male-focused study, which has also been used for women's research, has unearthed the harmful effects of trans fat; made connections between healthy plant foods and lower cardiovascular risk; linked dietary patterns and prostate cancer risk; and associated olive oil benefits with a lower risk of dying from dementia. There is another element of urgency in addition to the uncertain future of the biological samples: Willett says some participants may die before researchers are able to follow up with them next year for new information on their physical and cognitive functions. 'The termination of my grants thus jeopardizes our chance to collect data from the living study participants who have voluntarily contributed personal information over the last four decades,' Willett wrote. 'This would deprive all Americans from the benefits of knowledge about diet, other aspects of lifestyle, and use of medications that enhance their possibilities of living longer and healthier lives.' Since April, the Trump administration has launched a series of attacks against Harvard. Nearly $3 billion in federal funding has either been cut or frozen, and there was also a wave of federal research grant terminations. The Harvard T. H. Chan School of Public Health announced in April that it was facing a 'significant budget crisis' resulting in layoffs and the non-renewal of two building leases. Since then, every one of the school's direct federal grants have been terminated and the school has even taken to social media to ask for donations. Federal funding makes up 46% of Harvard Chan School's budget. Read more: All Ivy League schools are supporting Harvard lawsuit — except these 2 U.S. Education Secretary Linda McMahon has also told the institution that the federal government would be barring Harvard University from acquiring new federal grants while the university continues to refuse to comply with the administration's demands for change on its campus. Harvard President Alan Garber wrote in a letter to U.S. Secretary of Education Linda McMahon that they share the same 'common ground,' but the university 'will not surrender its core, legally-protected principles out of fear.' Read more: Funding cuts, lawsuits, foreign students: The latest on Trump's war with Harvard University Garber pushed back on the administration via a lawsuit in April. Harvard argues that its constitutional rights have been violated by the government's threats to pull billions of dollars in funding if the school doesn't comply with demands for an overhaul. Following a further $450 million in announced cuts, the university amended its lawsuit. 'No government — regardless of which party is in power — should dictate what private universities can teach, whom they can admit and hire, and which areas of study and inquiry they can pursue,' the suit reads. Due to the federal cuts, Harvard announced that it has committing $250 million of 'central funding' to support research impacted by suspended and canceled federal grants. All Ivy League schools are supporting Harvard lawsuit — except these 2 Embassies directed to resume processing Harvard University student visas Over 12,000 Harvard alums lend weight to court battle with Trump in new filing 'We are not just fighting for Harvard': For alums, this year feels different What a monk, a librarian and a dentist have to do with Harvard's fight with Trump Read the original article on MassLive.
Time of India
02-06-2025
- Health
- Time of India
Experts reveal that THIS diet can reduce heart disease risk
A recent Harvard study, presented at NUTRITION 2025, reveals that food quality is paramount for heart health, surpassing the focus on simply cutting carbs or fats. The decades-long research, involving nearly 200,000 participants, demonstrates that diets rich in whole grains, fruits, and vegetables significantly lower coronary heart disease risk by approximately 15%, regardless of whether they are low-carb or low-fat. Heart diseases are on the rise, with it still being one of the leading causes of death globally. Cardiovascular diseases account for 17.9 million deaths worldwide in 2023. Diet plays a crucial role in heart health and in reducing the risk of heart disease. A recent study examined the relationship between heart disease and diet and has identified one that benefits the heart. A large study by researchers at Harvard T.H. Chan School of Public Health found that the quality of the food matters more than cutting carbs or fat. The findings will be presented at NUTRITION 2025 , the flagship annual meeting of the American Society for Nutrition, which will be held in Orlando this week. Quality over quantity The new study found that when it comes to protecting the heart , the types of foods one eats may be more important than whether they follow a low-carbohydrate or low-fat diet. To understand what works in favour of the heart, the researchers followed almost 200,000 people for several decades, and observed that the quality of food consumed matters as much as following a low-carbohydrate or low-fat diet. The findings suggested that choosing healthy, high-quality foods is key to protecting the heart. Previously, low-carbohydrate and low-fat diets have been endorsed by health experts for their potential health benefits, such as weight management and improved blood sugar and cholesterol levels. However, the impact of these diets on reducing heart disease risk has remained an ongoing debate. 'We found that what you eat on low-carb or low-fat diets matters just as much as the diet itself. Healthy versions of these diets—those rich in plant-based foods and whole grains—were linked to better heart health outcomes and improved metabolic function. In contrast, low-carb and low-fat diets emphasizing unhealthy foods were associated with a higher risk of heart disease,' said Zhiyuan Wu, PhD, a postdoctoral fellow in the lab of Qi Sun, MD, ScD, at Harvard T.H. Chan School of Public Health, said in a release. The study To understand the link, the researchers analyzed data from three large cohorts: 43,430 men in the Health Professionals Follow-Up Study (1986–2016), 64,164 women in the Nurses' Health Study (1986–2018), and 92,189 women in the Nurses' Health Study II (1991–2019). The scientists followed these nearly 200,000 participants for several decades, tracking their dietary habits and whether they developed heart disease. Participants completed detailed food frequency questionnaires over time, allowing researchers to score their diets based on the quality of carbohydrates, fats, and proteins consumed. The researchers classified carbohydrates, fat,s and proteins from foods such as whole grains, fruits, vegetables, nut,s and legumes as high-quality nutrients, or healthy, while carbohydrates from potatoes and refined grains, as well as saturated fats and proteins from animal-based foods, were categorized as low-quality, or unhealthy. For more than 10,000 participants, the team also examined blood metabolites to understand how diet quality influenced metabolic health. 'This approach allowed us to better understand the biological effects of these diets and strengthened our findings,' Wu said. Take away The researchers found that the participants who followed a healthy low-carbohydrate or low-fat diet had a lower risk of developing coronary heart disease, while those on unhealthy versions saw an increased risk. These healthy diet patterns, whether a low-carbohydrate or low-fat diet, lowered the risk of developing heart disease by about 15%. You Clean Your Diet, But What About Your Company? Sadhvi Bhagawati Saraswati's Powerful Truth 'Our findings suggest that improving food quality is crucial for improving heart health. Regardless of whether someone follows a low-carbohydrate or low-fat diet, emphasizing whole, minimally processed and plant-based foods and limiting refined grain, sugar, and animal foods, can significantly reduce the risk of coronary heart disease,' Wu added. What to do To keep heart diseases at bay, the researchers suggest incorporating more whole grains, fruits, vegetables, nuts and legumes while cutting back on processed meats, refined carbs and sugary foods. Pro tip? Check food labels and be mindful of added low-quality ingredients, such as added sugars in juices and processed snacks. One step to a healthier you—join Times Health+ Yoga and feel the change
Yahoo
16-05-2025
- Health
- Yahoo
Ultra-Processed Foods Linked to Early Signs of Parkinson's Disease
Ultra-processed foods are associated with a rogues' gallery of health problems, including elevated risk for obesity, dementia, type 2 diabetes, and heart disease. Yet despite experts' warnings, ultra-processed foods are satisfying, cheap, and easy, making them popular across much of the world. In the US, more than half of all calories adults consume at home now come from ultra-processed foods. As researchers race to keep up, the list of suspected risks continues to grow. According to an international team of researchers who analyzed decades of records from tens of thousands of health workers, people who eat a lot of ultra-processed foods are more likely to have early signs of Parkinson's disease than those who don't. This does not prove causation, but it does reveal a noteworthy association, especially in the broader context of health concerns related to ultra-processed foods. It also adds to mounting evidence that diet is key to brain health. "Eating a healthy diet is crucial as it has been associated with a lower risk of neurodegenerative diseases, and the dietary choices we make today can significantly influence our brain health in the future," says co-author Xiang Gao, a nutritional epidemiologist with the Institute of Nutrition at Fudan University in Shanghai. In the new study, researchers focused on signs of Parkinson's disease that appear before more specific symptoms develop, which can include body pain, constipation, depressive symptoms, excessive daytime sleepiness, and an impaired sense of smell. At this stage, while patients may not have characteristic features of the disease, neurodegeneration may have already begun. "There's growing evidence that diet might influence the development of Parkinson's disease. Our research shows that eating too much processed food, like sugary sodas and packaged snacks, might be speeding up early signs of Parkinson's disease," Gao says. The researchers conducted a longitudinal analysis using data from the Nurses' Health Study and the Health Professionals Follow-Up Study, letting them track details about the diet and health of nearly 43,000 people for up to 26 years. This sample included men and women with an average age of 48 years, who had no history of Parkinson's disease. The subjects had received regular medical exams and completed biennial health questionnaires, which Gao and his colleagues reviewed for early signs of Parkinson's disease. Subjects also submitted responses to surveys at two- to four-year intervals, offering insight into their dietary habits. Researchers used this to estimate each subject's average daily ingestion of ultra-processed foods, as defined by the Nova classification system for food processing. The study covered several types of ultra-processed foods, including sauces, spreads, or condiments; artificially or sugar-sweetened beverages; packaged savory snacks; packaged sweets; snacks or desserts; yogurt or dairy-based desserts; and animal-based products. Subjects were split into five groups based on their consumption of ultra-processed foods. Those in the highest group ate 11 or more servings per day on average, while the lowest group averaged fewer than three daily servings. The researchers adjusted for factors such as age, alcohol intake, body mass index, caffeine intake, physical activity, and tobacco smoking, among others. Subjects who ate 11 or more daily servings of ultra-processed foods were 2.5 times likelier to have at least three early signs of Parkinson's disease compared with subjects who ate fewer than three servings per day, the authors report. Higher consumption of ultra-processed foods was linked with increased risk of almost all early signs of Parkinson's disease used in this study, they found, with the exception of constipation. There are some important caveats to these findings. They show an association between ultra-processed foods and increased risk for early signs of Parkinson's disease, but more research is needed to clarify the nature of the relationship. The focus on early signs of Parkinson's disease also involves some ambiguity, as the authors acknowledge, since these are potential hints of the condition rather than definitive indicators. Many of the early signs – body pain, for example, or daytime sleepiness – are common as people age and don't necessarily herald Parkinson's disease. All of these features considered in composite, however, are "strongly predictive" of subsequent Parkinson's disease diagnoses, the researchers write. "Choosing to eat fewer processed foods and more whole, nutritious foods could be a good strategy for maintaining brain health," Gao says. "More studies are needed to confirm our finding that eating less processed food may slow down the earliest signs of Parkinson's disease." The study was published in Neurology. AI Discovers Suspected Trigger of Alzheimer's, And Maybe a Treatment One Stage of Sleep Seems Critical For Reducing Risk of Dementia World First: US Baby Treated With Personalized CRISPR Gene-Editing
Yahoo
16-05-2025
- Health
- Yahoo
Parkinson's disease prevention may ‘begin at the dinner table'
Eating about a dozen servings of ultraprocessed food each day could more than double your risk of developing Parkinson's disease, according to a new study. A single serving in the study was 8 ounces of diet or sugar-sweetened soda, a single hot dog, one slice of packaged cake, a mere tablespoon of ketchup or 1 ounce of potato chips — a typical small bag of chips is 1.5 ounces. 'Our research shows that eating too much processed food, like sugary sodas and packaged snacks, might be speeding up early signs of Parkinson's disease,' said senior study author Dr. Xiang Gao, a distinguished professor and dean of the Institute of Nutrition at Fudan University in Shanghai, China, in a statement. This latest study is part of the 'growing evidence that diet might influence the development of Parkinson's disease,' Gao said. While the study found that people who ate more ultraprocessed foods tended to report more early symptoms, it did not find a direct increase in the risk of Parkinson's disease itself, said Dr. Daniel van Wamelen, a clinical senior lecturer in neuroscience at King's College London. He was not involved in the new research. 'The study did not track whether participants were diagnosed with Parkinson's later on,' van Wamelen said in a statement. 'That said, having more of these symptoms suggests a higher risk over time.' The study analyzed years of health and diet data on nearly 43,000 participants of the Nurses' Health Study and Health Professionals Follow-Up Study, two studies in the United States that have been gathering information on health behaviors for decades. The average age of people in the study was 48, and none had Parkinson's disease at the beginning of the study. All self-reported what they ate every few years — a limitation of the new research as participants may not have remembered their food intake accurately. Ultraprocessed foods measured by the study included artificially or sugar-sweetened beverages; condiments, sauces and spreads; packaged sweets snacks or desserts; yogurt or dairy-based desserts; breads and cereals; and packaged savory snacks. The study found a link between early signs of Parkinson's disease and all types of ultraprocessed foods except breads and cereals — a finding that indicates an underlying feature among most classes of ultraprocessed foods that may explain the results, the study said. One reason could be ultraprocessed foods typically have less dietary fiber, protein and micronutrients — but do have added sugar, salt, and saturated or trans fats, the study said. Ultraprocessed foods also may impact the balance of flora in the gut, while additives may increase inflammation, free radicals and neuron death, the study said. 'With a sample size exceeding 42,800 participants and a long follow-up period up to 26 years, this study stands out not only for its power but also for its methodological rigor,' wrote the authors of a corresponding editorial published with the study. The editorial was coauthored by Dr. Nikolaos Scarmeas, an associate professor of clinical neurology at Columbia University in New York City, and dietitian Maria Maraki, an assistant professor of sports medicine and exercise biology at the National and Kapodistrian University of Athens, Greece. Neither were involved in the new research. 'The prevention of neurodegenerative diseases may begin at the dinner table,' they wrote. 'Excessive UPF consumption not only is a risk factor for metabolic diseases but may also accelerate neurodegenerative processes and associated symptoms.' In the new study, published Wednesday in the journal Neurology, researchers looked at the prodromal stage of Parkinson's disease — early signals that appear years to decades before the tremors, stiff muscles, slow gait and changes in posture that are hallmark symptoms of Parkinson's. Body pain, constipation, signs of depression, changes in the ability to smell or see colors, and excessive daytime sleepiness can all be early signs of Parkinson's disease, according to the Parkinson's Foundation. An extremely unusual sleep disorder, in which people can move during REM, or the rapid eye movement stage of sleep, is also a key early sign, according to research. The body is typically paralyzed during REM sleep so it cannot get up and act out any dreams. The study found that people who ate about 11 servings a day of ultraprocessed food — compared to people who only ate three — had a 2.5-fold greater likelihood of exhibiting three or more of the early signs of Parkinson's. In addition, eating more ultraprocessed foods was tied to an increased risk for nearly all symptoms except constipation, according to the study. This finding held true even after researchers accounted for other factors, such as age, physical activity and smoking, that might impact the results. 'Parkinson's is an incurable disease,' Gao said in an email. 'In our previous study based on the same populations used for the current analysis, we found that a healthy dietary pattern and physical activity could slow the disease progression. 'Choosing to eat fewer processed foods and more whole, nutritious foods could be a good strategy for maintaining brain health.' Sign up for CNN's Eat, But Better: Mediterranean Style. Our eight-part guide shows you a delicious expert-backed eating lifestyle that will boost your health for life.
