Body weight and mortality

Article Abstract:

Two 1995 studies investigated the relationship between body weight and mortality. The researchers in both studies measured body-mass index in weight in kilograms divided by the square of height in meters. In both studies, mortality was highest among people with a body-mass index over 27, suggesting that obesity decreases survival rate. However, the results of the studies imply that across the range of body-mass indexes below 27, there is no significant relationship between weight and mortality. On the issue of weight fluctuation, the studies suggest that weight change over a few years is not harmful. However, weight gain of over 10 kilograms over a long period is associated with increased mortality. Future research and education should focus less on body weight alone, and more on physical activity in relation to food consumption.

Body weight

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Diet, colorectal adenomas, and colorectal cancer

Article Abstract:

Many observational studies have shown that people who eat lots of fruits and vegetables have a lower risk of colorectal cancer. However, the exact nutritional component that confers this benefit has not been identified. Two studies published in 2000 both showed that a high-fiber diet did not prevent the recurrence of colorectal adenomas, which can be a precursor of colorectal cancer. However, many colorectal adenomas, which are also called polyps, do not become cancerous. Also, these studies do not prove that a high-fiber diet is not effective in preventing colorectal cancer.

Prevention, Colorectal cancer, Adenoma, High-fiber diet, High fiber diet

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Hardened fats, hardened arteries?

Article Abstract:

Reducing the consumption of trans fats in the diet may be a worthwhile additional way to lower the risk of coronary heart disease. Trans fats, like hydrogenated vegetable oil, have been altered to remain hard at room temperature and are found in many packaged foods and margarines. A number of studies have shown an association between trans fat intake and unhealthy changes in blood cholesterol levels, leading some to call for the inclusion of trans fat information on food labels.

Coronary heart disease, Labeling, Dietary fat, Fatty acids, Hydrogenation

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