News
Heart study keeps pressure on salt reduction targets
28 January 2009
New study adds further support for cutting sodium and boosting potassium intakes.
23 January 2012
A new study from Japan suggests that high blood levels of vitamin D may lower the colorectal cancer risk by 36%.
In this observational study, vitamin D blood levels and daily calcium intakes were analyzed in 737 people with colorectal cancer and 703 healthy, cancer-free individuals (1). The study results showed that participants with the highest average levels of 25(OH)D (32 ng/mL) had a 36% lower risk of colorectal cancer than people with the lowest average levels (16 ng/mL). High calcium intakes (590 mg/day) were also associated with a 37% lower risk of cancer than people with the lowest average intakes (542 mg/day).
The researchers concluded that these results would underline the importance of maintaining an optimal vitamin D status as a preventitive measure against colorectal cancer, at least in its early stages. Numerous studies have already suggested associations between vitamin D and lower risks of certain cancers. In 2011, scientists conducted a meta-analysis of nine observational studies and concluded that for every 10 nano-grams per milliliter-increase in levels of vitamin D (25-hydroxyvitamin D), the associated risk of colorectal cancer decreased by 15% (2). No association was observed between vitamin D levels and the risk of breast or prostate cancer.
28 January 2009
New study adds further support for cutting sodium and boosting potassium intakes.
5 May 2009
Supplemental magnesium may reduce blood pressure in people with high blood pressure, but seemingly normal magnesium levels.
31 July 2012
Eating more foods rich in antioxidant nutrients like vitamins C and E and selenium may reduce the risk of pancreatic cancer by up to two thirds, suggests a new British study. It used data from the Norfolk arm of the European Prospective Investigation of Cancer (EPIC) study.