Eating high amounts of red meat has been associated with a higher risk of type 2 diabetes, coronary heart disease, and stroke. Now a new study suggests that red meat consumption may also increase the risk of breast cancer.

The researchers looked at consumption of different meat categories for 42,012 women who participated in the Sister Study. The women were followed for an average of 7.6 years, and all incidences of breast cancer were recorded.

Women who consumed the highest amount of red meat were found to have a 23% higher risk of invasive breast cancer compared to women who consumed the least amount. In contrast, women who consumed the highest amount of poultry had a 15% lower risk of invasive breast cancer compared to those who ate the least amount. Women who substituted red meat for poultry also had a decreased risk of breast cancer.

The study was conducted by researchers from Columbia University and the National University of Singapore. It was published online ahead of print on August 6, 2019 in the International Journal of Cancer.

The Life Simple 7 cardiovascular health score includes four behavioral metrics (smoking, diet, physical activity, and body mass index) and three biological metrics (fasting glucose, blood cholesterol, and blood pressure). According to a recent study, a higher Life Simple 7 score in midlife is associated with a lower risk of dementia later in life.

Participants included 7,899 adults who took part in the Whitehall II Study. All of the participants were free of cardiovascular disease and dementia at the age of 50, when their cardiovascular data was collected. The participants were followed for an average of 25 years, and all cases of dementia were recorded.

Participants with the lowest Life Simple 7 scores had an incidence rate of dementia of 3.2 per 1,000 person years. Participants with an intermediate score had an incidence rate of dementia of 1.8 per 1,000 person years and those with the highest score had an incident rate of 1.3 per 1,000 person years. A higher cardiovascular score in middle age was also associated with higher whole brain and grey matter volumes 20 years later.

The study was conducted by researchers from Oxford University and the University of Paris. It was published online ahead of print on August 7, 2019 in the journal The BMJ.

Skin cancer is the abnormal growth of skin cells, and most often develops on skin exposed to the sun. A new study suggests that high vitamin A intake may reduce the risk of skin cancer by up to 17%.

For their study, the researchers used data from The Nurses’ Health Study, which followed 121,700 women for 28 years, and the Health Professionals Follow-up Study, which followed 51,529 men for 16 years. None of the participants had a history of cancer. Participants completed dietary questionnaires that asked about approximately 130 food items every four years. They also answered questions about hair color, the number of severe sunburns they had had in their lifetime, and any family history of skin cancer. 

The participants were grouped into five categories based on their vitamin A intake levels. Participants with the highest average daily intake were found to have a 17% less risk of developing skin cancer, compared to those with the lowest average daily intake. 

The study was conducted by researchers from Brown University and Brigham and Women’s Hospital. It was published online ahead of print on July 31, 2019 in the journal JAMA Dermatology.

The human body has up to 4.5 pounds of microbes in the gut, known as the gut microbiome. Two-thirds of the gut microbiome is unique to each individual, and composition is dependent on the food we eat, the air we breathe, and other environmental factors. A new study suggests that the bacteria in each persons gut respond differently to foods, even when they have similar nutritional content.

Participants in the study included 34 healthy adults. The researchers took daily stool samples over the course of 17 days. They also documented participants’ nutritent intake. Two participants were assigned to only consume meal replacement beverages in order to assess the effect of a stable diet.

The researchers found that gut microbiome composition was more strongly associated with food choices rather than conventional nutrient profiles. They also found that daily microbial responses to diet were highly personalized, even when participants consumed the same foods. 

In addition, they found that consuming a stable diet (meal replacement beverages), did not produce microbiome stability. Instead, overall dietary diversity was more strongly associated with microbiome stability.

The study was conducted by researchers from the University of Minnesota. It was published on June 12, 2019 in the journal Cell Host and Microbe.

Curcumin is a potent anti-inflammatory and antioxidant. A new study has found that high bioavailability curcumin may help improve working memory and reduce fatigue in mature adults.

Eighty participants with an average age of 68 participated in the study. They were given 80 mg of curcumin or a placebo daily for 12 weeks. The researchers measured cognitive performance focusing on memory processes at baseline, 4 weeks, and 12 weeks. They also measured fatigue using the Profile of Mood States.

Participants who took the curcumin had significantly better working memory performance after 12 weeks of supplementation, compared to those who took the placebo. They also performed significantly better on a pattern separation task. At the 12th week of assessment, the curcumin group scored an average of 60 in a learning probe test, compared to a score of 45 in the placebo group. In addition, the curcumin group had significantly lower fatigue scores at 4 weeks and 12 weeks.

The study was conducted by researchers from Swinburne University. It was published on June 13, 2019 in the journal Current Developments in Nutrition.

Vitamin D plays a key role in maintaining the health of bones and teeth, supporting the immune system, brain, and nervous system, and regulating insulin levels. Now a new study suggests that supplementation with vitamin D3 may help slow the progression of diabetes in those newly diagnosed or with prediabetes.

Researchers from Université Laval recruited 96 people newly diagnosed with diabetes or with prediabetes to participate in the study. Participants were given 5,000 IU of vitamin D3 or a placebo daily for 6 months. The researchers assessed markers of insulin function and glucose metabolism at baseline and at 6 months

After 6 months, the participants in the vitamin D3 group had significantly increased peripheral insulin sensitivity and ?-cell function. The researchers stated that this suggests vitamin D3 supplementation may help slow metabolic deterioration.

The study was published online ahead of print on August 12, 2019 in the European Journal of Endocrinology.

Exercise-induced muscle injury frequently occurs after unaccustomed exercise, particularly if the exercise involves a large amount of eccentric (muscle lengthening) contractions.  A new study suggests that supplementation with 200 mg of curcuminoids (1,000 mg of curcumin) may help reduce muscle soreness and reduce declines in performance.

Sixty-three physically active men and women with an average age of 21 participated in the study. The participants consumed 50 mg of curcuminoids (250 mg of curcumin), 200 mg of curcuminoids (1,000 mg of curcumin), or a placebo daily for eight weeks. At the end of the supplementation period, the participants completed a downhill running exercise intended to induce muscle damage. Muscle function and perceived soreness were measured before the run and at 1 hour, 24 hours, 48 hours, and 72 hours after the run.

No decline in muscle function was found in the 200 mg curcuminoid group, while it significantly decreased in the 50 mg and placebo groups. Muscle soreness increased in all the groups, however non-significant improvements in muscle soreness were seen in the 200 mg group.

The study was conducted by researchers from Lindenwood University. It was published online ahead on July 23, 2019 in the journal Nutrients.

Selenium is an essential mineral, meaning it must be obtained through diet or supplements. Previous studies have found that it helps support the immune system and cognitive function. Now a new study suggests that supplementation with selenium may help improve total cholesterol and triglyceride levels.

For their study, the researchers analyzed the results of 19 clinical trials that looked at the effects of selenium supplementation on blood levels of HDL cholesterol, LDL cholesterol, total cholesterol and triglycerides. The trials included a total of 3,881 participants.

The researchers found that selenium supplementation of 200??g/day significantly decreased serum levels of total cholesterol and triglycerides. These results were also found when baseline serum levels of total cholesterol were >200??g/dl. No significant results were seen for HDL or LDL cholesterol levels.

The study was conducted by researchers from Lorestan University of Medical Sciences, Iran. It was published online ahead of print on July 4, 2019 in the journal Obesity Medicine.

Colorectal cancer is a cancer that starts in the colon or the rectum. These cancers can also be called colon cancer or rectal cancer, depending on where they start. According to a new study, regular consumption of fish may help decrease the risk of colorectal cancer.

Researchers from the International Agency for Research on Cancer used data from the 10-country European Prospective Investigation into Cancer and Nutrition Study. The study ran from 1992 to 2000 and included 521,324 participants. The researchers used food frequency questionnaires to estimate dietary intake of total, fatty/oily, and lean/white fish and omega-3 fatty acids. They also drew blood samples to measure blood levels of fatty acids. Participants were followed for an average of 14.9 years and all cases of colorectal cancer were recorded.

In addition, the researchers compared plasma samples from 461 participants who developed colorectal cancer and 461 matched participants who did not develop colorectal cancer.

The researchers found that participants who consumed the most fish were 12% less likely to have been diagnosed with colorectal cancer compared to those who ate less than one portion. Participants who consumed more omega-3 fatty acids had a decreased risk of colorectal cancer. A higher dietary ratio of omega-6 to omega-3 was found to increase the risk of colorectal cancer.

The study was published online ahead of print on June 25, 2019 in the journal Clinical Gastroenterology and Hepatology.

Many metabolic processes coordinated by the circadian rhythm peak in the morning or around noontime. Previous studies have shown that aligning your metabolism to your circadian rhythm by eating earlier in the daytime helps with weight loss. Now a recent study has found that these benefits come as a result of decreased appetite caused by eating earlier in the day.

Eleven overweight adults participated in the study. They followed two diets for four days each. The first was a control schedule, and participants ate three meals in a 12-hour period, with breakfast at 8am and dinner at 8pm. The second was an early-restricted feeding diet, and participants ate three meals in a 6-hour period, with breakfast at 8am and dinner at 2pm.

On the fourth day of each diet, the researchers measured participants’ metabolism in a respiratory chamber. They measured how many calories, carbohydrates, fat, and protein were burned. In addition, they measured appetite levels every three hours during waking hours, and hunger hormones in the morning and evening. 

While on the early-restricted feeding diet, participants had decreases in the ghrelin, the hunger hormone, increased fullness, and decreased desire to eat. They also had increased levels of the satiety hormone PYY in middle of the evening. No change was seen in calorie burning.

The study was conducted by researchers from the University of Alabama. It was published online ahead of print on July 24, 2019 in the journal Obesity.