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It has been known for some time that well-done, grilled meats contain potentially carcinogenic compounds. Population studies have not found a definite link between cooked meat and cancer in humans, but research using questionnaires has found that increased consumption of well done, fried or barbequed meats is tied to an increased risk of colon, pancreas and prostate cancer. According to the National Cancer Institute, when animal muscle protein is cooked at high temperatures it produces byproduct substances (e.g., heterocyclic amines) that can modify DNA function. A new study published in the journal Cancer shed additional light on this hazard by concluding that genetically-susceptible people who eat large amounts of meat cooked at high temperature or over an open flame have a higher risk of kidney cancer.
Long hours at a desk can promote postural-related discomfort and muscle stiffness. Sitting in front of a computer for nearly 8 hours a day over a full work week can leave muscles and joints feeling tense and stiff. Areas of accumulated tension due to sitting in a chair commonly include the low back, hamstrings, hip flexors/quadriceps, lower back and shoulder complex. This is in part due to the “rounding” of the posterior chain including a flexed hip and knee with slumped shoulders or forward leaning.
Researchers from the University of Granada in Spain and Monash University in Australia recently compared the differences in functional connectivity between the “reward systems” of the brain in normal and obese individuals. They found that food cravings activate different neural networks and that the desire for food may actually be 'hard-wired' into the brain of overweight patients; essentially becoming a functional biomarker.
According to a new Centers for Disease Control (CDC) Vital Signs Report, an estimated 75% of U.S. adults have a predicted “heart age” that surpasses their chronological age. This means they are at a relatively higher risk for a heart attack or stroke. Heart age is calculated based on an individual’s cardiovascular risk factor profile, with factors including high blood pressure, cigarette smoking, diabetes status, and body mass index (BMI) as an indicator for obesity.
In a new study published online in EBioMedicine, researchers identified chronic inflammation as the most important changeable factor associated with being able to live to 100 years of age. This was also the case for maintaining optimal physical and mental health along the way. The study included more than 1,500 people with ages ranging from 50-110.
Recently, it seems that many athletes and exercise enthusiasts are turning to a reddish-purple colored fluid to boost performance – but is there evidence supporting beetroot juice as an ergogenic aid? A new study published in the American Journal of Physiology–Regulatory, Integrative and Comparative Physiology looked at the effects of chronic beetroot juice supplementation on circulatory dynamics during exercise. It is well known that beetroot juice is rich in nitrate which can promote vasodilation and increase blood flow to working tissues.
In a Viewpoint recently published in the Journal of the Medical Association (JAMA), researchers from the Friedman School of Nutrition Science & Policy at Tufts University and Boston Children’s Hospital urged the federal government to drop restrictions on total fat consumption in the upcoming 2015 Dietary Guidelines for Americans.
A recent study published in the American Journal of Clinical Nutrition showed that consumers in the US still gravitate towards purchasing heavily-processed “convenience” foods over natural products. “Processed foods” were defined by the authors as any foods other than raw agricultural commodities, and were categorized by the extent of changes occurring in the product as a result of the processing. Processed foods are treated in some manner to extend their storage life or improve their taste, nutritional value, color or texture.