Integrative Medicine Alert – October 1, 2014
October 1, 2014
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The Final Word? Low-carb vs Low-fat
This randomized, parallel group study over 12 months found greater weight and cardiovascular risk benefits in obese adults eating a low-carbohydrate diet vs a low-fat diet. -
Red Meat and Increased Breast Cancer Risk
In this study, the authors investigated the relationship between dietary protein sources during early adulthood in women and overall breast cancer risk. Previously, Cho and colleagues reported that increased red meat intake was associated with greater risk of breast cancer in premenopausal women who participated in the Nurses¡¯ Health Study II (NHII) cohort. The current study found that red and processed meat intake in early adulthood may increase the risk of breast cancer in women, but eating legumes, nuts, poultry, and fish reduced the risk of breast cancer in the NHII cohort. -
The Yellow Spice That Just Keeps on Giving: Turmeric and Arthritis
A polysaccharide-rich extract of turmeric rhizome provided benefits in people with knee osteoarthritis. -
To D or Not to D?
The American Geriatrics Society has published guidelines on the use of vitamin D supplementation for the prevention of falls in the elderly, but some researchers are not on board with this. -
Amide Form of N-acetylcysteine Improves Outcomes in Experimental TBI
Mitochondrial oxidative stress and damage is connected to neuronal cell death and behavioral outcomes after TBI. Antioxidant treatment with the amide form of N-acetylcsyteine, which has central nervous system (CNS) bioavailability, was shown to improve markers of damage and cognitive function in rats when provided by intraperitoneal injection post experimental TBI.