healthbriefs
Magnesium Improves Childbirth for Mother and Newborn R
esearch presented at the annual meeting of the American Society of Anesthesiologists has found that magnesium reduces fevers during childbirth, as well as complications among newborns. The study followed 63,000 deliveries from Northwestern Memorial Hospital, in Chicago, between 2007 and 2014. Of these, 6,163 women developed fevers of at least 100.4° F during labor. Of the women that developed fevers, 2,190 received
magnesium sulfate intravenously during their labor. Rates of fever at maternity dropped by half, to 4.3 percent, in women that received the magnesium, versus 9.9 percent in those that did not. The rate of newborn complications was also signifi cantly lower among women given magnesium. The study, led by Dr. Elizabeth Lange, an attending physician at Northwestern Memorial Hospital, is the fi rst of its kind to investigate the effect of magnesium on childbirth. “By reducing the incidence of maternal fever, magnesium sulfate therapy may also reduce the incidence of complications in newborns,” says Lange.
Staying Active Relates to Healthy Hearing
R
esearch from Johns Hopkins University has found that elderly persons that engage in frequent physical activity have a reduced incidence of hearing loss. The researchers tested 706 people of age 70 or older. The subjects responded to a questionnaire about their physical activity levels over the previous 30 days and wore accelerometers to measure their level of day-to-day physical activity. Subjects were categorized as inactive, insuffi ciently active or suffi ciently
active. After testing each participant’s hearing, the researchers found that those in the inactive category, according to the accelerometer data, were 70 percent more likely to suffer from signifi cant hearing impairment. The data produced by the questionnaires alone suggested that individuals in the lowest category had a 59 percent increased incidence of hearing impairment.
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Legumes Keep Colorectal Cancer at Bay K
orean medical school scientists have found that those eating more
legumes have a signifi cantly reduced risk of colorectal cancer. Their research analyzed the diets of 3,740 people, including 901 colorectal cancer patients. A total of 106 different foods were graded and calculated to establish frequency of intake among the study participants. The group that consumed the highest amounts of legumes had more than a 50 percent drop in incidence of colorectal cancer. As legume consumption increased, colorectal cancer risk decreased. The researchers attributed the dramatic reduction in risk to the intake of isofl avones, contained in many nuts and beans. When intakes of total isofl avones were calculated, those with diets that contained the highest levels reduced their colorectal cancer risk, by 33 percent in men and 35 percent in women. The researchers reported, “The reduced risks for colorectal cancer among high-intake groups were most consistent for legumes and sprouts.”
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