Vepachedu, PhD, LLM
Associate Editors &
Rajagopal Duddu, PhD
Ramarao Vepachedu, PhD
Marina Strakhova, PhD
5106 Kali Era , taarana
Year, adhika Sraavana month
2062 Vikramarka Era,
Year, adhika Sraavana
, taarana Year, adhika
|Diet and Exercise
Nearly one-third of U.S. adults are obese, and 300,000 deaths each year
can be linked to unhealthy eating and exercising habits, according to the
National Institute of Diabetes and Digestive and Kidney Diseases of
the National Institutes of Health. A pinch of vegetable oil added to fresh
vegetables helps bodies absorb cancer-fighting lycopene and alpha- and beta-carotenes,
according to the results of a new study, paid for by Procter and Gamble's
Nutrition Science Institute. Adding a couple of spoons of vegetable oil along
with condiments to the vegetable dish (curry) is a must in the traditional
Telugu Indian and other Indian cooking. A maximum of about four tablespoons
of vegetable oil such as olive oil or salad dressing would be an adequate
amount of dressing for a large salad. But, if your salad contains cheese,
bacon bits, chicken, egg yolk or avocados, or if you are eating a brownie
with your salad, you should opt for a fat-free dressing.
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Work Related Activity and Health
Compared with subjects who sat at a desk most of the day, those engaged
in heavy manual labor were 40 percent less likely to die from any cause or
from cardiovascular disease in particular. Subjects with jobs involving walking
and standing, but no heavy labor had mortality risks that fell between those
with desk jobs and manual laborers, according to Circulation, July 27,
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Some varieties of tea contain 4,000 chemical compounds, including flavonoids
that help protect against heart attacks, strokes and kidney failure. Drinkers
of green tea and oolong tea are less likely to develop high blood pressure
than nondrinkers. Drinking 600 milliliters of tea or more a day lowered the
risk of hypertension by 65 percent, according to Archives of Internal
Medicine, July 26, 2004.
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Mind and Body Connection
"Western" diets consisting of red and processed meats, refined grains, sweets
and desserts may be associated with a greater risk of stroke, according to
a study published in this week's rapid access issue of Stroke:
Journal of the American Heart Association. A prudent diet characterized
by higher intakes of fruits, vegetables, legumes and whole grains may protect
against stroke, the study found. Women who ate the Western diet and
also had hypertension had more than three times the risk of strokes caused
by blockages compared with Western diet eaters without hypertension. Women
with Western eating habits were more likely to smoke, less likely to take
vitamins and less active, the study found. Stroke is the third-leading cause
of death in the United States, killing nearly 170,000 people in 2003.
Losing weight, eating more fruits and vegetables and exercising your brain
and body sounds like a formula to prevent heart disease, but it is also a
way to prevent Alzheimer's disease. Up to 16 million Americans could
have Alzheimer's by 2050. Currently, 4.5 million Americans have the disease.
For women, maintaining high levels of high density lipoproteins (HDL) may
be one of the most effective strategies for fending off Alzheimer's disease,
according to new research. Data from the ongoing Women's Health Study indicate
that women with the highest HDL levels, ranging from 60 to 75, have half the
risk of becoming mentally impaired as those with the lowest levels.
A study in Finland found that those who were obese in middle age were twice
as likely to develop dementia when they got old as those who were of normal
weight. For those who also had high cholesterol and high blood pressure in
middle age, the risk of dementia was six times higher than those who were
not affected. Exercise is the most important element, even more important
than diet in maintaining healthy levels of HDL. Boosting HDL by working out
might be one way to lose weight and at the same time reduce the risk of Alzheimer's.
Women with the brain benefit had blood levels of HDL cholesterol that averaged
73 milligrams per deciliter, higher than the usual range of 40 to 60.
Another study found that those who ate vegetables such as iceberg lettuce,
spinach, broccoli and Brussels sprouts in middle age preserved more of their
cognitive abilities as they entered their 70s than women who ate few vegetables.
Yet another study tied high blood pressure to the risk of developing Alzheimer's.
An experimental vaccine for Alzheimer's disease slowed memory decline somewhat
even though the research was stopped before the full treatment could be administered,
another study suggested.
In another study, it was suggested that leisure activities that combine
social, mental and physical activity are the most likely to prevent dementia.
The studies were reported in Philadelphia at the International Conference
on Alzheimer's Disease and Related Disorders, organized by the Alzheimer's
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Low Density Lipoproteins
New guidelines published in the journal Circulation recommend that high-risk
heart attack patients lower their LDL levels drastically, using high doses
of statin drugs or combinations of cholesterol-lowering drugs. Previous guidelines
had suggested a target LDL of less than 100. The new guidelines issued in
July suggest that people who have just had a heart attack or who have multiple
other risk factors for heart attacks aim for an LDL of 70 or less. The guidelines,
put together by the National Cholesterol Education Program after
an examination of five studies of cholesterol-lowering drugs, intend to reduce
complications and deaths from heart disease as well as costly surgical procedures.
They recommend drug therapy for almost all high-risk patients with LDL levels
over 100. Moderately high-risk people should be treated if they have LDL
levels of 130 or higher, according to the guidelines.
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Veggies Are Brain Food
A diet rich in vegetables like broccoli, spinach and cauliflower may fuel
your brainpower. In a study presented in July at the International Conference
on Alzheimer's Disease and Related Disorders in Philadelphia, researchers
found that older women who ate lots of cruciferous and green leafy vegetables
showed less cognitive decline than women who did not eat as many of these
veggies. The findings would likely also apply to men.
Eating certain berries and vegetables on a regular basis now may keep you
from age-related memory problems down the road. Some intensely colored fruits
and vegetables are especially good sources of antioxidants because the pigments
that cause the intense color contain the antioxidants. They include the fruits
such as blueberries, blackberries, cranberries, strawberries and raspberries,
and the vegetables such as kale, spinach, Brussels sprouts, alfalfa sprouts
and broccoli. Findings are published in Nutritional Neuroscience.
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Veggies Lower Risk of Cancer
Women who exercise, don't smoke and eat a vegetable-rich diet may be able
to cut their cancer risk by 30%, according to research presented at an annual
conference of the World Cancer Research Fund International and the American
Institute for Cancer Research (AICR), which recommend 14 habits to
prevent chronic disease. Suggestions include: exercising daily; gaining no
more than 11 pounds after age 18; eating five or more vegetables and fruits
a day; avoiding tobacco, alcohol, red meat, and limiting fat and salt.
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Veggies Lower Inflammation
Inflammation is a prime suspect in a number of health problems, including
heart disease. In a study from Greece reported in the Journal of the
American College of Cardiology, markers of inflammation and blood
clotting that are related to heart disease were lowest in people who adhered
most closely to the traditional Mediterranean diet rich in vegetables, fruits,
legumes and olive oil.
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Colorectal cancer is the third most common cancer worldwide. Researchers
have hypothesized that the different rates of colorectal cancer incidence
in various countries may be related to diet. Although high calcium intake
has been shown to inhibit colon cancer in animal experiments, these effects
have not been seen consistently in human epidemiologic studies. According
to a new study that appears in the July 7 issue of the Journal of the
National Cancer Institute, higher milk consumption and calcium intake
are associated with a lower risk of colorectal cancer. The risk decreased
with increasing milk consumption; compared with people who consumed less than
70 grams/day (about 2.5 ounces) of milk, people who consumed 175-249 g/day
(6.2-8.9 oz.) had a 12% reduction in risk of colorectal cancer and people
who consumed more than 250 g/day (8.9 oz.) had a 15% reduction in risk. Each
two 8-oz. glasses per day (500 g/day) increase in milk consumption was associated
with a 12% decrease in risk. The study also found that higher total
calcium intake was associated with a decreased risk of colorectal cancer.
Increasing calcium intake to 1000 mg/day or more could result in 15% fewer
cases of colorectal cancer in women and 10% fewer cases in men.
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Researchers in Japan found that women who consumed one or more eggs a day
were more likely to die during the 14-year study than women who ate one or
two eggs a week. The findings are published in the American Journal
of Clinical Nutrition. The finding that one egg per day might
raise women's death risk is at odds with some U.S. studies that have uncovered
no such link.
While endometriosis is relatively common, little is known about its cause.
Endometriosis occurs when endometrial tissue that normally lines the uterus
grows elsewhere in the pelvis. The new research indicates that women who eat
the most green vegetables or fresh fruit have a reduction in risk for the
condition, while those who eat the most beef or ham have an increased risk,
according to a report in the July issue of medical journal Human Reproduction.
In contrast, consumption of milk, carrots, cheese, whole grain foods, coffee,
butter, margarine, and oil were not significantly related to endometriosis.
The risk was significantly reduced among women with the highest intake of
green vegetables (a 70-percent risk reduction) or fresh fruit (a 40-percent
The number of Americans diagnosed with osteoporosis surged sevenfold over
the past decade, coinciding with the development and marketing of new drugs
to treat the bone-thinning condition, a study in Archives of Internal
Medicine by Stanford University researchers found. As of 2003,
there were an estimated 3.6 million people who had been diagnosed with osteoporosis,
compared with half a million in 1994, according to the study. Also, the number
of doctor visits for the condition jumped to 6.3 million last year from 1.3
million in 1994. The increases coincided with the introduction of the
bone-protecting drugs alendronate, sold as Fosamax, in 1995; raloxifene, or
Evista, in 1997; and risedronate, or Actonel, in 1998. All three are
among the non-hormonal alternatives to estrogen supplements, which have long
been used to prevent osteoporosis but have lost popularity because of recent
studies linking them to heart problems, breast cancer and other risks.
In 1988, estrogen was prescribed at 35 percent of osteoporosis-related doctor
visits, but that fell to 3 percent last year. Prescriptions for calcium, an
older standard treatment for osteoporosis, fell during the study period.
Cervical Cancer and Education
A study, published July 26, 2004 in the online edition of CANCER,
finds incidence and death rates for cervical cancer increased with increasing
poverty and decreasing education levels. Women in high poverty census tracts
were 20 percent more likely to be diagnosed with late-stage disease than women
in census tracts with low poverty levels. Survival was 31 percent lower in
patients with late-stage diseases from census tracts with high poverty levels
compared to low poverty census tracts. When analyzed according to race/ethnicity,
non-Hispanic white, black, American Indian, Asian/Indian/Pacific Islander,
and Hispanic women each shared a similar pattern, though to varying degrees.
Better Late then Never
Scientists found that women who had their last children after the age of
35 had a 58 percent lower risk of ovarian cancer compared with women who had
never had a child. Women who had children earlier in life also had
a lower risk, e.g., sixteen percent for women whose children were born before
age 25, for example, and 45 percent for women whose children were born before
age 30. More is also better than less. Women who had four or
more children had a 64 percent lower risk than women who had never given
birth, Malcolm Pike of the University of Southern California and colleagues
reported in the July issue of journal Fertility & Sterility.
Addiction Haunts the Offspring
Children fathered by men who have been exposed to polycyclic aromatic hydrocarbons
(PAH) apparently have increased odds of developing brain tumors, researchers
report in the American Journal of Epidemiology. Parental exposure
to PAH occurs primarily through tobacco smoke, occupational exposure, and
air pollution. Paternal PAH exposure increased the odds a child developing
any type of brain tumor by 30 percent. Compared with non-smoking, non-occupationally
exposed fathers, paternal smoking alone increased the odds of childhood brain
tumors by 10%.
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Acorn Squash Stuffed with
Apricots and Cornbread
Ingredients: 4 cups cornbread, cut into 1/2-inch cubes, 2 Tbsp. extra-virgin
olive oil, plus additional for brushing squash, 2 large Spanish onions, thinly
sliced, 1/2 cup finely diced celery with leaves, 2 Tbsp. finely chopped fresh
sage, 2 tsp. finely chopped garlic, 1 1/2 cups hot water or vegetable broth,
1/2 cup chopped dried apricots, 1/2 cup chopped pecans, lightly toasted (optional),
2 Tbsp. finely chopped parsley, Salt and freshly ground black pepper,
to taste, 3 large acorn squash, halved and seeded, Boiling water.
Directions: Preheat oven to 400 degrees. On baking sheet, spread cornbread
cubes and toast until lightly browned, 15-20 minutes. Transfer to bowl and
set aside. In heavy 2-quart pot, heat oil over high heat. Add onions, celery,
sage and garlic and sauté 20 minutes. Add water or broth, apricots
and pecans, if desired. Simmer until two-thirds of liquid is absorbed, about
10 minutes. Fold vegetables, parsley and salt and pepper, to taste, into cornbread.
(Filling can be refrigerated for up to 1 day.) When ready to bake, preheat
oven to 350 degrees. In baking pans large enough to hold them in single layer,
place squash halves cut-side down. Brush skin lightly with oil. Pour 1/2-inch
boiling water into pans and bake 20 minutes, until squash are halfway cooked.
(Or, in microwave-safe dish, microwave 10-15 minutes, until halfway cooked.)
Transfer squash to plate until cool enough to handle. (This can be done 8
hours ahead.) Fill squash with stuffing and return, stuffing side up, to
pan. (This can be done 4 hours ahead.) Bake about 1 hour, until squash pierce
easily with tip of knife. Before serving, cut each squash half in half again.
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Raspberry Passion Fruit Swirls
Ingredients: 2 1/2 cups raspberries, 2 passion fruit, 1 2/3 cups low fat
fromage frais, 2 tbsp caster sugar, raspberries and springs of mint, to decorate.
Directions: Mash the raspberries in a small bowl with a fork until the juice
runs. Scoop out the passion fruit pulp into a separate bowl with the fromage
frais and sugar and mix well. Spoon alternate spoonfuls of the raspberry pulp
and the fromage frais mixture into stemmed glasses or one large serving dish,
stirring lightly to create a swirled effect. Decorate each dessert each dessert
with a whole raspberry and a sprig of fresh mint. Serve chilled.
Roasted Corn, Zucchini, Peppers and Tomatoes
Ingredients: 1 pound package frozen corn, thawed, 1 medium zucchini, chopped,
1 red bell pepper, chopped, 1/2 medium onion, peeled and cut into thin wedges,
3 Roma tomatoes, seeded and chopped, 2 tablespoons olive oil, 1 clove garlic,
minced, 1/2 teaspoon sugar, 1/2 teaspoon salt, Freshly ground black pepper.
Directions: Preheat oven to 450 degrees. Combine vegetables in a large bowl.
Add oil, garlic, sugar, salt and pepper; toss to mix. Arrange on a shallow,
rimmed baking sheet. Roast in preheated oven for 20 minutes or until vegetables
are tender and are beginning to brown a little around the edges. Stir once
or twice during cooking.
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|Source: The primary
sources cited above, New York Times
(NYT), Washington Post (WP), Mercury News,
Bayarea.com, USA Today, Intellihealthnews,
Deccan Chronicle (DC), the Hindu, Hindustan
Times, Times of India, AP, Reuters, AFP, womenfitness.net