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Matti Narkia

Plant-based flavonoid may cut ovarian cancer risk | Reuters - 0 views

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    "NEW YORK (Reuters Health) - Women who eat greater amounts of plant-based foods and drinks with the naturally occurring flavonoid, apigenin, may have a decreased risk for ovarian cancer, study findings suggest. Apigenin, found in celery, parsley, red wine, tomato sauce, and other plant-based foods may be "particularly beneficial," said Dr. Margaret A. Gates, of Brigham and Women's Hospital and Harvard Medical School, in Boston, Massachusetts. Flavanoids are compounds with antioxidant properties that protect cells against damage by oxygen molecules. In a study that compared flavonoid intake among women with and without ovarian cancer, women reporting the highest apigenin intake had a "borderline significant decrease" in ovarian cancer risk over women reporting the lowest apigenin intake, Gates and her associates report in the International Journal of Cancer."
Matti Narkia

Living Healthier, Living Longer: Part II: Cancer and Lifestyle Management (Harvard) - 0 views

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    The Harvard Alumni Association in partnership with the Harvard Medical School presented this two-day Alumni College seminar highlighting the latest research on cancer, nutrition and dieting, exercise, and stress management.
Matti Narkia

Living Healthier, Living Longer: Aging and Men's and Women's Health (Harvard) - 0 views

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    The Harvard Alumni Association in partnership with the Harvard Medical School presented this two-day Alumni College seminar highlighting the latest research on cancer, nutrition and dieting, exercise, and stress management.
Matti Narkia

Living Healthier, Longer: An Alumni College Event (Harvard) - 0 views

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    The Harvard Alumni Association in partnership with the Harvard Medical School presented this two-day Alumni College seminar highlighting the latest research on cancer, nutrition and dieting, exercise, and stress management.
Matti Narkia

Living Healthier, Living Longer: Part III: Memory, Sleep, and Alternative Medicine (Har... - 0 views

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    The Harvard Alumni Association in partnership with the Harvard Medical School presented this two-day Alumni College seminar highlighting the latest research on cancer, nutrition and dieting, exercise, and stress management.
Matti Narkia

Health benefits of eating fish far outweigh risks from contaminants, report concludes -... - 0 views

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    October 17, 2006 | Steve Stiles Boston, MA - A review of the literature on the health effects of dietary fish or fish-oil intake has a reassuring message for seafood lovers, anyone eating fish for health reasons, and perhaps most everyone else [1]. Levels of mercury and other contaminants in commercially bought fish are low, and their potential risks are overwhelmed by likely reductions in cardiovascular mortality, according to a report in the October 18, 2006 issue of the Journal of the American Medical Association. "The main message is really that everybody should be eating one or two servings of fish or seafood per week for their health," Dr Dariush Mozaffarian (Harvard School of Public Health, Boston, MA) told heartwire. In his analysis, coauthored with Dr Eric B Rimm (Brigham and Women's Hospital, Boston, MA), regular "modest" intake of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), the two long-chain n-3 polyunsaturated fatty acids (PUFAs) abundant in finfish and shellfish (collectively referred to as "fish" in the article), is associated with a 36% drop in coronary disease mortality (p Those potential benefits are immense compared with the highly publicized but apparently low health risks associated with methylmercury, dioxins, and polychlorinated biphenyls (PCBs) that have been found in some fish species, they write. The evidence suggests a potential for neurodevelopmental deficits from early exposure to methylmercury, but the risk is likely diminished by limiting intake of fish with high methylmercur
Matti Narkia

Massive vitamin-D/omega-3 trial in the works - theheart.org - 0 views

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    "June 29, 2009 | Shelley Wood Boston, MA - A massive, National Institutes of Health-sponsored study looking at whether vitamin-D and/or omega-3 fatty-acid supplementation can reduce the risk of developing heart disease, stroke, or cancer will get under way in January 2010, according to a website for the study. Drs JoAnn Manson and Julie Buring (Harvard Medical School/ Brigham and Women's Hospital, Boston, MA) will head up the Vitamin D and Omega-3 Trial (VITAL). The study is aiming to enroll 20 000 men and women, one-quarter of whom will be black. According to a Brigham and Women's Hospital press release, the study is intentionally aiming to illuminate a potential racial and ethnic disparity hypothesized to be linked to vitamin D [1]. "African Americans have a higher risk of vitamin-D deficiency as well as a greater frequency of diabetes, hypertension, and certain types of cancer," a press release notes. For VITAL, women need to be over age 65 to enter the study; men need to be over age 60. Study participants will be randomized to one of four groups: daily vitamin D (2000 IU) and fish oil (1 g); daily vitamin D and fish-oil placebo; daily vitamin-D placebo and fish oil; or daily vitamin-D placebo and fish-oil placebo. The trial will run for five years and is expected to cost US $20 million."
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