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Bad Fats Are Brain-Busters N


ew research from Brigham and Women’s Hospital (BWH), a teaching affiliate of Harvard Medi-


cal School, has found that consumption of “bad” saturated fats may be associated with a decline in cognitive function and memory in older women. The research team analyzed the BWH Women’s Health Study, focusing on four years of data from a subset of 6,000 women older than 65. Those that consumed the highest amounts of saturated fat, like that found in red meat and butter, exhibited worse overall cognition and memory than peers that ate the lowest amounts. Women that consumed mainly monounsaturated fats, such as olive oil, demonstrated better patterns of cognitive scores over time.


Yogurt Hinders Hypertension E


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ating yogurt could reduce the risk of devel- oping high blood pressure, or hypertension, according to new research presented at the American Heart Association 2012 Scientific Sessions. During their 15-year study, research- ers followed more than 2,000 volunteers that did not initially have high blood pressure and reported on their yogurt consumption at three intervals. Participants that routinely consumed at least one six-ounce cup of low-fat yogurt every three days were 31 percent less likely to develop hypertension.


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