- Switching to a healthy diet could add 10 years to your life. 3 foods seemed to make the biggest difference in a study. Yahoo Life
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Tag Archives: foods
Ranked: The Foods With the Largest Environmental Impact – Visual Capitalist
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Flavanols are linked to better memory and heart health – here’s what foods you can eat to get these benefits – The Conversation
- Flavanols are linked to better memory and heart health – here’s what foods you can eat to get these benefits The Conversation
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‘Rampant criminal activity’: Nordstrom just shut down both of its San Francisco stores — follows big retailers like Whole Foods, Office Depot who’ve also fled the city. Here’s why – Yahoo Finance
- ‘Rampant criminal activity’: Nordstrom just shut down both of its San Francisco stores — follows big retailers like Whole Foods, Office Depot who’ve also fled the city. Here’s why Yahoo Finance
- Nordstrom to shut San Francisco locations amid rise in retail crime TODAY
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5 foods a longevity expert eats each day to stay biologically 20 years younger than his age – Yahoo Finance
- 5 foods a longevity expert eats each day to stay biologically 20 years younger than his age Yahoo Finance
- Anti-aging trends are sweeping the nation: Experts weigh in Business Insider
- Longevity Researcher Says He’s A Decade Younger Thanks To Four Habits He Practices Daily Longevity.Technology
- ‘I’m a Longevity Expert With 20 Years of Experience—This Is the #1 Myth I Want To Debunk About Healthy Aging’ Well+Good
- People are desperately trying to live forever. Here are the biggest anti-aging trends sweeping the nation. Business Insider Africa
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5 foods a longevity expert eats each day to stay biologically 20 years younger than his age – Yahoo Finance
- 5 foods a longevity expert eats each day to stay biologically 20 years younger than his age Yahoo Finance
- Anti-aging trends are sweeping the nation: Experts weigh in Business Insider
- Longevity Researcher Says He’s A Decade Younger Thanks To Four Habits He Practices Daily Longevity.Technology
- ‘I’m a Longevity Expert With 20 Years of Experience—This Is the #1 Myth I Want To Debunk About Healthy Aging’ Well+Good
- People are desperately trying to live forever. Here are the biggest anti-aging trends sweeping the nation. Business Insider Africa
- View Full Coverage on Google News
Ultra-processed foods may increase ovarian cancer risk, U.K. study warns
Researchers at Imperial College London’s School of Public Health assessed the diets of almost 200,000 middle-aged adults for a 10-year-period in the United Kingdom and found a “higher consumption of ultra-processed foods is associated with a greater risk of overall cancer and specifically ovarian and brain cancer.”
It was also associated with an increased risk of dying from cancer, they found.
The peer-reviewed study, published in the Lancet’s eClinicalMedicine journal Tuesday, was a collaboration with researchers from the International Agency for Research on Cancer (IARC), University of Sao Paulo and NOVA University Lisbon.
Of the 197,426 individuals, some 15,921 people developed cancer and 4,009 cancer-related deaths occurred.
“For every 10 percent increase in ultra-processed food in a person’s diet, there was an increased incidence of 2 percent for cancer overall, and a 19 percent increase for ovarian cancer specifically,” Imperial College London said in a statement. These links remained after adjusting for socio-economic factors such as smoking, physical activity and body mass index (BMI).
It’s unclear why there was a particularly high increased incidence in ovarian cancers — however, separate research has found an association between the disease and acrylamide, an industrial chemical formed during high-temperature cooking procedures.
“Some potentially cancer-causing agents such as some controversial food additives and chemical agents generated during processing may interfere with hormone effects and thereby affect hormone-related cancers such as ovarian cancer,” Eszter Vamos, lead senior author for the study, told The Washington Post by email Wednesday.
More studies are needed to determine the impact on women and children, she said, as the latter tend to be the “main consumers of ultra-processed foods.”
According to the American Cancer Society, ovarian cancer ranks fifth in cancer deaths among women in the United States — accounting for more deaths than any other cancer of the female reproductive system. The cancer mainly develops in older women and is more common in White than Black women, it said.
Almost 60 percent of the calories that adults in the United States eat are from ultra-processed foods, which often have a poor nutritional value. They account for 25 to 50 percent of the calories consumed in many other countries, too, including England, Canada, France, Lebanon and Japan.
The observational study “cannot prove cause and effect” definitively, Vamos noted, showing only an association between the foods and increased cancer risks. However, the study argues, the findings nonetheless highlight the importance of considering food processing in diets.
“Ultra-processed foods are everywhere and highly marketed with cheap price and attractive packaging to promote consumption,” study author Kiara Chang said in a statement. “This shows our food environment needs urgent reform to protect the population.”
Chang called for better labeling and packaging of food to make clear to consumers the risks of their choices, as well as subsidies for freshly prepared foods to ensure they remain accessible, “nutritious and affordable options.”
Other studies have shown a link between ultra-processed foods and higher rates of obesity, hypertension, type 2 diabetes and colon cancer. A recent study of more than 22,000 people found that people who ate a lot of ultra-processed foods had a 19 percent higher likelihood of early death and a 32 percent higher risk of dying from heart disease, compared with people who ate few ultra-processed foods.
“There has been a global rise in ultra-processed foods, and these products increasingly replace traditional foods in our diet,” said Vamos. “Generally, high income countries have the highest levels of consumption, and the U.S. and the U.K. are leading consumers.”
Brazil has banned the marketing of ultra-processed foods in schools, while France and Canada have pushed to limit such foods in their national dietary guidelines.
Panagiota Mitrou, director of research and innovation at World Cancer Research Fund, which helped fund the study, said by email Wednesday that the findings were “significant” and should encourage people to limit their fast food consumption and “other processed foods high in fat, starches or sugars.”
“For maximum benefit, we also recommend that you make whole grains, vegetables, fruit and pulses a major part of your usual diet,” she added.
Anahad O’Connor contributed to this report.
Ultra-Processed Foods May Be Linked to Increased Risk of Cancer
Summary: High consumption of ultra-processed foods, including soda, chips, and some white bread products, was associated with an increased risk of developing and dying from certain kinds of cancer, including brain cancer.
Source: Imperial College London
Higher consumption of ultra-processed foods may be linked to an increased risk of developing and dying from cancer, an Imperial College London-led observational study suggests.
Researchers from Imperial’s School of Public Health have produced the most comprehensive assessment to date of the association between ultra-processed foods and the risk of developing cancers.
Ultra-processed foods are food items which have been heavily processed during their production, such as fizzy drinks, mass-produced packaged breads, many ready meals and most breakfast cereals.
Ultra-processed foods are often relatively cheap, convenient, and heavily marketed, often as healthy options. But these foods are also generally higher in salt, fat, sugar, and contain artificial additives. It is now well documented that they are linked with a range of poor health outcomes including obesity, type 2 diabetes and cardiovascular disease.
The first UK study of its kind used UK Biobank records to collect information on the diets of 200,000 middle-aged adult participants. Researchers monitored participants’ health over a 10-year period, looking at the risk of developing any cancer overall as well as the specific risk of developing 34 types of cancer. They also looked at the risk of people dying from cancer.
The study found that higher consumption of ultra-processed foods was associated with a greater risk of developing cancer overall, and specifically with ovarian and brain cancers. It was also associated with an increased risk of dying from cancer, most notably with ovarian and breast cancers.
For every 10 percent increase in ultra-processed food in a person’s diet, there was an increased incidence of 2 percent for cancer overall, and a 19 percent increase for ovarian cancer specifically.
Each 10 percent increase in ultra-processed food consumption was also associated with increased mortality for cancer overall by 6 percent, alongside a 16 percent increase for breast cancer and a 30 percent increase for ovarian cancer.
These links remained after adjusting for a range of socio-economic, behavioral and dietary factors, such as smoking status, physical activity and body mass index (BMI).
The Imperial team carried out the study, which is published in eClinicalMedicine, in collaboration with researchers from the International Agency for Research on Cancer (IARC), University of São Paulo, and NOVA University Lisbon.
Previous research from the team reported the levels of consumption of ultra-processed foods in the UK, which are the highest in Europe for both adults and children. The team also found that higher consumption of ultra-processed foods was associated with a greater risk of developing obesity and type 2 diabetes in UK adults, and a greater weight gain in UK children extending from childhood to young adulthood.
Dr. Eszter Vamos, lead senior author for the study, from Imperial College London’s School of Public Health, said, “This study adds to the growing evidence that ultra-processed foods are likely to negatively impact our health including our risk for cancer. Given the high levels of consumption in UK adults and children, this has important implications for future health outcomes.
“Although our study cannot prove causation, other available evidence shows that reducing ultra-processed foods in our diet could provide important health benefits. Further research is needed to confirm these findings and understand the best public health strategies to reduce the widespread presence and harms of ultra-processed foods in our diet.”
Dr. Kiara Chang, first author for the study, from Imperial College London’s School of Public Health, said, “The average person in the UK consumes more than half of their daily energy intake from ultra-processed foods.
“This is exceptionally high and concerning as ultra-processed foods are produced with industrially derived ingredients and often use food additives to adjust color, flavor, consistency, texture, or extend shelf life.
See also
“Our bodies may not react the same way to these ultra-processed ingredients and additives as they do to fresh and nutritious minimally processed foods. However, ultra-processed foods are everywhere and highly marketed with cheap price and attractive packaging to promote consumption. This shows our food environment needs urgent reform to protect the population from ultra-processed foods.”
The World Health Organization and the United Nations’ Food and Agriculture Organization has previously recommended restricting ultra-processed foods as part of a healthy sustainable diet.
There are ongoing efforts to reduce ultra-processed food consumption around the world, with countries such as Brazil, France and Canada updating their national dietary guidelines with recommendations to limit such foods. Brazil has also banned the marketing of ultra-processed foods in schools. There are currently no similar measures to tackle ultra-processed foods in the UK.
Dr. Chang added, “We need clear front of pack warning labels for ultra-processed foods to aid consumer choices, and our sugar tax should be extended to cover ultra-processed fizzy drinks, fruit-based and milk-based drinks, as well as other ultra-processed products.
“Lower income households are particularly vulnerable to these cheap and unhealthy ultra-processed foods. Minimally processed and freshly prepared meals should be subsidized to ensure everyone has access to healthy, nutritious and affordable options.”
The researchers note that their study is observational, so does not show a causal link between ultra-processed foods and cancer due to the observational nature of the research. More work is needed in this area to establish a causal link.
About this diet and brain cancer research news
Author: Press Office
Source: Imperial College London
Contact: Press Office – Imperial College London
Image: The image is in the public domain
Original Research: The findings will appear in eClinicalMedicine
Doctor Megan Rossi: These are the foods you need to eat together to increase the health benefits
A doctor has revealed the foods you should eat together in order to boost the absorption of vitamins and minerals and give you the best health benefits.
Leading Harley Street dietitian and King’s College research fellow Dr Megan Rossi, from Queensland, said ‘magic’ happens when you combine specific food pairings including turmeric and black pepper, lentils and tomatoes and salmon and spring greens.
‘Certain food pairings create more than the sum of their parts, with one increasing the absorption of vitamins and minerals from the other when eaten together,’ Dr Rossi posted on Instagram.
‘These are my favourite duos.’
Scroll down for video
A doctor has revealed the foods you should eat together in order to boost the absorption of vitamins and minerals and give you the best health benefits (Dr Megan Rossi pictured)
1. Turmeric and black pepper
The first foods you need to combine together in order to get the best health benefits are turmeric and black pepper.
The reason why, Dr Rossi explained, comes down to the active ingredient in turmeric, which is curcumin.
‘Curcumin has been shown to have an anti-inflammatory effect in clinical trials,’ Dr Rossi said.
‘Eating turmeric stirred into a dhal, scattered on top of soup or drunk in with ginger in a tea is great, but adding black pepper to your dish or drink can increase your body’s ability to absorb curcumin by 1,000 per cent.’
If you don’t like to eat these two ground spices, you can also consider a supplement that includes both turmeric and black pepper.
Dr Rossi (pictured) recommends mixing turmeric and black pepper together in order to boost the body’s absorption of curcumin by 1,000 per cent
2. Lentils and tomatoes
The second food pairing you need to make more often, Dr Rossi said, is one combining lentil and tomatoes.
‘You can get a decent dose of iron from lentils, grains and nuts, which is vital for your energy levels,’ Dr Rossi said.
‘But it is even better absorbed when enjoyed with vitamin C-rich foods, like tomatoes or peppers.’
The doctor recommends pairing lentils and tomatoes in a salad on the side of your dinner to reap the health benefits.
The second food pairing you need to make more often, Dr Rossi (pictured) said, is one combining lentil and tomatoes
3. Salmon and spring greens
Finally, Dr Rossi explained that salmon and spring greens are a great food pairing you need more often.
‘A vitamin D boost is a must all year round given that the hormone produced in your body when sunlight hits your skin is important for a healthy skeleton,’ Dr Rossi said.
‘But did you know that ensuring getting enough vitamin D will increase calcium absorption by 50 per cent?’
She recommends pairing the vitamin D-rich salmon with spring greens, which are a source of calcium.
Previously, Dr Megan Rossi (pictured) shared the three biggest myths surrounding gut health that people believe to be true, including that sugar is bad for their gut
Previously, Dr Megan Rossi shared the three biggest myths surrounding gut health that people believe to be true.
Dr Rossi said one of the biggest myths is that people often think they have to follow a restrictive diet to be healthy.
‘So many people think they need to eat a certain way, but looking after your gut health is all about inclusivity, moderation and plant-based diversity,’ she told Daily Mail Australia.
Dr Rossi recommends we try to eat 30 different types of plant-based foods each week as these contain ‘different fibres and chemicals that feed the different bacteria in your gut’.
‘From wholegrains to vegetables, fruits, legumes, seeds and nuts, research has shown that those who hit 30 have a more diverse range of gut microbes than others,’ Dr Rossi said.
‘This is a marker of good gut health and has also been linked to better long-term health.’
The second myth the expert is keen to bust is that cutting carbohydrates will help your stomach.
‘Carbs have been unfairly stigmatised when it comes to our health, but they are not to be feared,’ Dr Rossi said.
‘Cutting carbs means you also cut important types of fibre, and this can have a negative impact on your gut bacteria, as fibre is their favourite food and nourishes our gut microbes.’
The third thing the ‘Gut Health Doctor’ said she often hears is that sucrose (or sugar) is bad for you gut.
‘Actually, sugar is absorbed higher up your intestine, so it doesn’t reach your lower intestine where the majority of microbes are housed,’ she said.
‘This means you certainly shouldn’t cut out fruit because of its sucrose content.’
Dr Rossi is the author of the book Eat Yourself Healthy: An Easy-to-Digest Guide to Health and Happiness from the Inside Out.
For more information, please click here.
Ultraprocessed foods linked to ovarian and other cancer deaths, study finds
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Eating more ultraprocessed foods raises the risk of developing and dying from cancer, especially ovarian cancer, according to a new study of over 197,000 people in the United Kingdom, over half of whom were women.
Overly processed foods include prepackaged soups, sauces, frozen pizza and ready-to-eat meals, as well as hot dogs, sausages, french fries, sodas, store-bought cookies, cakes, candies, doughnuts, ice cream and many more.
“Ultra-processed foods are produced with industrially derived ingredients and often use food additives to adjust colour, flavour, consistency, texture, or extend shelf life,” said first author Dr. Kiara Chang, a National Institute for Health and Care Research fellow at Imperial College London’s School of Public Health, in a statement.
“Our bodies may not react the same way to these ultra-processed ingredients and additives as they do to fresh and nutritious minimally processed foods,” Chang said.
However, people who eat more ultra-processed foods also tend to “drink more fizzy drinks and less tea and coffee, as well as less vegetables and other foods associated with a healthy dietary pattern,” said Duane Mellor, a registered dietitian and senior teaching fellow at Aston Medical School in Birmingham, UK, in an email.
“This could mean that it may not be an effect specifically of the ultra-processed foods themselves, but instead reflect the impact of a lower intake of healthier food,” said Mellor, who was not involved in the study.
The study, published Tuesday in the journal eClinicalMedicine, looked at the association between eating ultraprocessed foods and 34 different types of cancer over a 10-year period.
Researchers examined information on the eating habits of 197,426 people who were part of the UK Biobank, a large biomedical database and research resource that followed residents from 2006 to 2010.
The amount of ultraprocessed foods consumed by people in the study ranged from a low of 9.1% to a high of 41.4% of their diet, the study found.
Eating patterns were then compared with medical records that listed both diagnoses and deaths from cancer.
Each 10% increase in ultraprocessed food consumption was associated with a 2% increase in developing any cancer, and a 19% increased risk for being diagnosed with ovarian cancer, according to a statement issued by Imperial College London.
Deaths from cancers also increased, the study found. For each additional 10% increase in ultraprocessed food consumption, the risk of dying from any cancer increased by 6%, while the risk of dying from ovarian cancer rose by 30%, according to the statement.
“These associations persisted after adjustment for a range of socio-demographic, smoking status, physical activity, and key dietary factors,” the authors wrote.
When it comes to death from cancer among women, ovarian cancer is ranked fifth, “accounting for more deaths than any other cancer of the female reproductive system,” noted the American Cancer Society.
“The findings add to previous studies showing an association between a greater proportion of ultra-processed foods (UPFs) in the diet and a higher risk of obesity, heart attacks, stroke, and type 2 diabetes,” said Simon Steenson, a nutrition scientist at the British Nutrition Foundation, a charity partially supported by food producers and manufacturers. Steenson was not involved in the new study.
“However, an important limitation of these previous studies and the new analysis published today is that the findings are observational and so do not provide evidence of a clear causal link between UPFs and cancer, or the risk of other diseases,” Steenson said in an email.
People who ate the most ultraprocessed foods “were younger and less likely to have a family history of cancer,” Chang and her colleagues wrote.
High consumers of ultraprocessed foods were less likely to do physical activity and more likely to be classified as obese. These people were also likely to have lower household incomes and education and live in the most underprivileged communities, the study found.
“This study adds to the growing evidence that ultra-processed foods are likely to negatively impact our health including our risk for cancer,” said Dr. Eszter Vamos, the study’s lead author and a clinical senior lecturer at Imperial College London’s School of Public Health in a statement.
This latest research is not the first to show an association between a high intake of ultraprocessed foods and cancer.
A 2022 study examined the diets of over 200,000 men and women in the United States for up to 28 years and found a link between ultraprocessed foods and colorectal cancer — the third most diagnosed cancer in the United States — in men, but not women.
And there are “literally hundreds of studies (that) link ultraprocessed foods to obesity, cancer, cardiovascular disease, and overall mortality,” Marion Nestle, the Paulette Goddard professor emerita of nutrition, food studies and public health at New York University told CNN previously.
While the new UK-based study cannot prove causation, only an association, “other available evidence shows that reducing ultra-processed foods in our diet could provide important health benefits,” Vamos said.
“Further research is needed to confirm these findings and understand the best public health strategies to reduce the widespread presence and harms of ultra-processed foods in our diet,” she added.