News
Magnesium may decrease colon cancer risk
15 March 2010
Increased intakes of magnesium may reduce a man’s risk of colon cancer by over 50 percent, says a new study.
01 April 2013
A new review from the UK suggests that sufficient blood vitamin D concentrations may decrease the risk of developing high blood pressure.
The meta-analysis included eight prospective studies investigating a potential association of 25-hydroxy-vitamin D serum levels and dietary vitamin D intake to the risk of hypertension in 283,537 healthy partici-pants for one to 14 years of age (1). The analysis showed that the participants with the highest 25(OH)D levels had a decreased risk of hypertension of up to 30% compared with people with the lowest levels. For every 10 nanograms/ml increase in vitamin D status, there was a 12% decreased risk of hypertension. No significant effect was found in studies that assessed vitamin D status using intake from dietary sources.
The researchers commented that further studies are needed to determine whether the association of vita-min D to hypertension is causal and also to determine whether vitamin D therapy may be beneficial in the prevention or the treatment of hypertension. Growing evidence points to the existence of a strong link between vitamin D and blood pressure. Several studies have observed an association between elevated levels of vitamin D, as measured by 25(OH)D, and a lower risk of hypertension (2, 3). Uncontrolled high blood pressure can lead to heart attack, stroke and even heart failure.
15 March 2010
Increased intakes of magnesium may reduce a man’s risk of colon cancer by over 50 percent, says a new study.
27 November 2017
Of all the sciences, nutrition science drives media headlines. What makes nutrition so newsworthy? Perhaps it is because we all have to eat, and what we eat affects our health and wellbeing. This year (2017) was packed with great news and research about diets and nutrients. Read on for an overview about what held our interest in nutrition this year
1 October 2011
Inadequate intakes of micro- and macronutrients in early life have been shown to affect lifelong health, increasing the risk of developing obesity, cardiovascular disease, chronic lung disease, and behavioral and cognitive problems.