• Green Tea reduces the risk of lung cancer (meta-analysis 2009)

    Jan 16, 2009
    Researchers investigated any possible protective effect related to both green tea and black tea consumption and the risk of lung cancer. They searched for relevant studies published up to November 2008. Twenty-two studies were included that evaluated the consumption of either or both teas and the risk of lung cancer.
  • Prospective study suggests that consumption of soy foods, or soy protein or soy isoflavones may reduce the risk of colorectal cancer in postmenopausal women

    Jan 15, 2009
         Researchers at Vanderbilt University School of Medicine in Nashville note that soy and some of its constituents such as isoflavones have been shown to inhibit cancer in experimental studies. Data from epidemiologic studies linking usual soy food intake with colorectal cancer are limited and inconsistent. They prospectively examined 68,412 women aged 40–70 years and free of cancer and diabetes at enrollment.
  • High quality studies indicate that Garlic may reduce the risk of a wide variety of cancers in humans

    Jan 14, 2009
    Research was reviewed using the FDA’s evidence-based review system for the scientific evaluation of health claims. The search reviewed evidence published up until 2007 and only included human studies published in Korean or English (this of course leaves out the many studies published in Japanese and German). Of the 19 high quality human studies there was some evidence for reduction of risk of developing cancers of the colon, prostate, esophagus, larynx, ovaries, and kidney (renal cell carcinoma).
  • Lower levels of Vitamin D tied to the development of peripheral vascular disease

    Jan 13, 2009
    Racial differences in cardiovascular risk factors do not fully explain the higher prevalence of lower-extremity peripheral arterial disease (PAD) in black adults. This damage to the circulatory system of the legs leads to pain and swelling, great discomfort, poorly healing wounds, difficulty in walking and exercising, and a heightened risk of dangerous or painful blood clot development. The researchers sought to determine whether any of this excess risk may be explained by vitamin D status, which has been widely documented to be lower in blacks than in whites.
  • High blood level of Vitamin C linked to lower blood pressure

    Jan 12, 2009
    A study in young adult women links high blood levels of Vitamin C with lower blood pressure. This "strongly suggests that Vitamin C is specifically important in maintaining a healthy blood pressure," lead author Dr. Gladys Block, of the University of California, Berkeley said in an interview with Reuters Health.