healthbriefs
Stress and Fatigue Abate with Combo Supplement A
study from Dijon, France, found that a specific nutri- ent combination supplement can help reduce feelings
of anxiety and tiredness. Researchers studied 242 subjects between the ages of 18 and 70 that complained of stress and fatigue. Each was given a supplement containing magnesium, probiotics, vitamins and minerals to take for one month. Researchers measured the subjects’ stress and
fatigue levels before commencing the test period and again one month later. They found a 22 percent reduc- tion in psychological stress and a 45 percent reduction
in fatigue. Thirty days after the supplementation was discontinued, the subjects’ stress and fatigue levels remained reduced.
DHA Boosts Elder Brain Function R
Veggie, Fish and Nut Fats Preserve Heart Health R
esearchers from Tianjin Medical University, in China, have discovered that regularly taking docosahexae- noic acid (DHA) improves brain function in older adults with mild cognitive impairment. A total of 219 adults over the age of 65 participated in the randomized, double-blind, 12-month trial. Half of the subjects were given two grams of this omega-3 fatty acid daily, while
the others received a placebo. The researchers measured cognitive function, including a full-scale intelli-
gence quotient (IQ) test and two IQ subtests which serve as indicators of both short and long-term memory. The tests were administered after six months and again after 12 months. The DHA group showed a 10 percent higher IQ than the placebo group. There were also significant increases in both IQ subtests and brain hippo- campus volume in the DHA group. Decreased hippocampus volume is a primary indicator of Alzheimer’s disease.
esearchers from the Harvard School of Public Health, in Boston, used data from previous studies to discern the association between dairy and animal fats and cardiovascular disease (CVD) in American adults. The study reviewed dairy fat and other fat consumption data using validat- ed food-frequency questionnaires from more than 43,000 men and 175,000 women during three different studies, each spanning at least 20 consecutive years. Of the subjects studied, 14,815 developed some form of CVD, close to 7 percent of the total. The researchers found that replac- ing dairy foods with foods containing polyunsaturated fats—primarily found in vegetables, nuts and fish—in just 5 per- cent of a subject’s diet reduced the risk of CVD by an average of 24 percent. But replacing the same percentage of dairy fats with other animal fats increased the incidence of CVD by 6 percent.
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