Red Meat Linked to Higher Death Risk
Eating red meat, both processed and unprocessed, is associated with an increased risk of all-cause death, as well as specific cause death, including dying from cancer, heart disease, diabetes, stroke, respiratory disease, infections, kidney disease, or liver disease, research shows. This largest study of its kind so far included more than 500,000 people aged 50-71 years, from six states, over a 15-year average follow-up. Replacing red meat with white meat was associated with reduced mortality risk.
(BMJ, May 2017)
Cranberries Prevent UTIs
Daily cranberry intake may significantly reduce recurrent urinary tract infection in healthy women, research shows. The meta-analysis of seven studies, which analyzed data from 1,498 women, showed a 23 percent reduced UTI risk with daily cranberry intake, with capsules and tablets possibly most effective. In addition, researchers found that daily consumption of 240 mL of cranberry drink compared to placebo for 24 weeks significantly reduced UTIs in the cranberry group.
(FASEB Journal, April 2017)
Fried Potatoes May Raise Death Risk
Eating fried potatoes more than once a week may significantly increase risk of any early death, researchers say. Food frequency questionnaires from more than 4,000 participants, aged 45-79 years, were analyzed. During the 8-year follow-up, 236 participants died. Those with the highest consumption of potatoes showed no increase in mortality risk, but those who ate fried potatoes, such as French fries, potato chips, or hash browns, two to three times per week and more than three times per week increased their risk of mortality.
(The American Journal of Clinical Nutrition, June 2017)
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