Women Who Eat Foods With High Glycemic Index May Be at Greater Risk for Heart Disease

Consuming carbohydrates with high glycemic index (GI) appears to be associated with the risk of coronary heart disease in women but not men, according to a report in the Archives of Internal Medicine.

High-carbohydrate diets increase the levels of blood glucose and of harmful blood fats known as triglycerides while reducing levels of protective HDL or “good” cholesterol, thereby increasing heart disease risk, according to the article. However, not all carbohydrates have the same effect on blood glucose levels. The glycemic index is a measure of how much a food raises blood glucose levels compared with the same amount of glucose or white bread. A related measure, the glycemic load, is calculated based on the glycemic index of a given food and also on the total amount of carbohydrates it contains.


Some of the high GI foods are glucose, white wheat bread, whole wheat bread, boiled white rice, cornflakes, instant oat porridge, boiled potato and watermelon.

Read more about High, Medium and Low GI Foods ….

Fish Oil Supplement May Not Help Brain Function of Seniors

The largest ever trial of fish oil supplements has found no evidence that they offer benefits for cognitive function in older people.

The OPAL study investigated the effects of taking omega-3 long-chain polyunsaturated fatty acid supplements over a two year period on the cognitive function of participants aged 70-80 years.


Restaurant Sushi May Have More Mercury Than Store-Bought Fare

The tuna sushi that you order in restaurants may have higher concentrations of mercury than the sushi you buy at your local supermarket, a new study finds.

Supermarkets tend to sell sushi made from yellowfin tuna, which contains less mercury than other tuna species, researchers report.

“We found that mercury levels are linked to specific species,” Jacob Lowenstein, a graduate student working with the American Museum of Natural History in New York City, said in a news release from the museum. “So far, the U.S. does not require restaurants and merchants to clarify what species they are selling or trading, but species names and clearer labeling would allow consumers to exercise greater control over the level of mercury they [consume],” he added.


Excessive Alcohol Consumption May Lead to Increased Cancer Risk

Researchers have detected a link between alcohol consumption, cancer and aging that starts at the cellular level with telomere shortening.

Results of this cross-sectional study were presented at the American Association for Cancer Research 101st Annual Meeting 2010, held here, April 17-21, at the Walter E. Washington Convention Center.

“Heavy alcohol users tend to look haggard, and it is commonly thought heavy drinking leads to premature aging and earlier onset of diseases of aging. In particular, heavy alcohol drinking has been associated with cancer at multiple sites,” said lead researcher Andrea Baccarelli, M.D., Ph.D.


Added Sugar in Processed Food May Affect Cholesterol Levels

Increasing intakes of sugars from processed and prepared foods may detrimentally affect levels of HDL ‘good’ cholesterol, says a new study from the US.

In the first study of its kind to examine a link between the consumption of added sugars and lipid measures, scientists from Emory University in Atlanta report that dietary sugars may also be boosting triglyceride levels, which have been linked to increased heart disease risk.

The data also shows that the daily consumption of added sugars has increased by about 6 per cent since the late 1970s, with 15.8 per cent of calories now coming from added sugars – in 1977-1978 it was only 10.6 per cent.