HEALTHY LIVING THE LATEST RESEARCH Plant-Based A
clinical trial published in the American Journal of
Clinical Nutrition found that plant- based meat alternatives (PBMAs), including vegan sausages and veggie burgers, didn’t provide any greater benefits to a person’s heart health than a diet containing meat. PBMAs have grown in popularity, partly because of perceived health benefits. There were no clear differences of cardiometabolic health indicators, including cholesterol levels and markers of the body’s ability to regulate sugar levels and blood pressure, between meat-eating and PBMA-eating participants. The reason could be the extensive processing required to produce PBMAs, which do not offer the same health advantages as a traditional plant-based diet. “At present, producing these PBMAs often involves a substantial amount of processing, and the end products
Meats Don’t Boost Heart Health
AGING: LONELINESS MORE HARMFUL THAN ALCOHOLISM, OBESITY A study from the Regenstrief Institute and Indiana University School of Medicine found that 53% of older adults experience loneliness, a stressor with a mortality risk comparable to smoking more than 15 cigarettes a day and more harmful than alcoholism, obesity, and the lack of physical activity.
CANCER: HORMONE THERAPY SAFE FOR SENIOR WOMEN Many women resist taking hormone
therapy (HT), especially after the age of 65, because they believe it may increase their risk of heart disease and various cancers. But a study published in Menopause based on the Medicare records of 10 million women revealed their fears may be unfounded. Using estrogen monotherapy beyond age 65 was associated with significant risk reductions in mortality, breast cancer, lung cancer, colorectal cancer, congestive heart failure, venous thromboembolism, atrial fibrillation, acute myocardial infarction, and dementia.
can be high in salt, saturated fat, and additives in order to match the taste, texture, and other attributes of real meat products,” said Sumanto Haldar, Ph.D., of Bournemouth University.
ADDING SALT TO FOOD INCREASES CANCER RISK People who frequently add salt to their food have an increased risk of stomach cancer, according to an analysis published in the journal Gastric Cancer. Data from more than 470,000 British adults found that people who use the saltshaker at the table are 41% more likely to develop stomach cancer than those who do not.
Heart Disease Patients Eat Too Much Salt W
hile people with heart disease gain the most from a low-sodium diet, on average they consume twice the
recommended daily intake of sodium. Current U.S. guidelines recommend adults consume no more than 2,300 mg — about a teaspoon — of salt a day. The limit is even lower — 1,500 mg a day —
for those with cardiovascular disease. But a study presented at the American College of Cardiology’s Annual Scientific Session found that 89% of people with heart disease consumed more than the maximum of 1,500 mg and, on average, consumed twice this amount.
92 NEWSMAX MAXLIFE | AUGUST 2024
AUTISM: INCREASES ODDS OF PTSD People on the autism spectrum are
predisposed to post-traumatic stress disorder (PTSD), according to an Australian study, and PTSD can worsen autism symptoms such as repetitive behavior. While PTSD is normally triggered by extreme stress, research published in iScience found that a single mild stress event can be enough to cause PTSD in mice with autism spectrum disorder (ASD).
COVID-19: BOOSTER IMMUNITY LASTS LONGER Immunity after a COVID-19 booster shot
lasts much longer than the original Moderna and Pfizer-BioNTech jabs, according to a study from York University. Researchers found that the median length for the antibody half-life immune response was 63 days for the initial series of shots but increased to 115 days for those who got boosters.
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