A new study, published in the International Journal of Cancer, suggests that drinking hot tea is associated with a higher risk of developing esophageal cancer.
The researchers analyzed data from over 50,000 people from the Golestan Cohort Study, a population-based prospective study, whose age was between 40 and 75 years at the beginning of the study.
The analysis showed that drinking 700 ml of very hot tea a day increased the risk of esophageal cancer by 90% in comparison with drinking the same amount with the same regularity of cold or warm tea.
The leader of the study Dr. Farhad Islami, the strategic director of Cancer Surveillance Research at the American Cancer Society, says: “It may thus be a reasonable public-health measure to extrapolate these results to all types of beverages, and to advise the public to wait for beverages to cool to [lower than] 60°C before consumption.”
According to a new international study, leisurely physical activity, which includes dancing, gardening, or walking, on a weekly basis may cut the risk of death from multiple causes in adults aged 40 and over.
The team included researchers from the Shandong University in Jinan, China, the University of Texas Medical Branch and the University of Minnesota in Minneapolis, USA.
The researchers examined information gathered in 1997–2008 from 88,140 adults in the US whose age was from 40 to 85 years. The analysis of the received data showed that people who performed 10–59 minutes of moderate, leisurely activity per week had 18% lower risk of death from all causes.
A new study, performed by researchers from Kanazawa University Graduate School of Medical Science, Japan, suggests that two compounds in coffee may help slow down the growth of prostate cancer cells.
A team of scientists tested the effect of several coffee compounds on prostate cancer in mice, using cells which were resistant to ordinary cancer drugs. The experiments showed that two compounds, kahweol acetate and calefstol, applied to prostate cancer cells in a petri dish, slowed down the cell growth.
Study leader Dr. Hiroaki Iwamoto says: “We found that kahweol acetate and cafestol inhibited the growth of the cancer cells in mice, but the combination seemed to work synergistically, leading to a significantly slower tumor growth than in untreated mice.”
A new study from Penn State University suggests that an extract from avocado seeds can be used for reducing inflammation caused by white cells.
To check their hypothesis, a team of researchers executed laboratory-based experiments which included cell cultures and enzymes that play significant roles in the normal immune response and the reactions occurring in inflammatory diseases.
The analysis of the experiment results showed that the compounds in avocado seeds inhibited the production of pro-inflammatory proteins by these immune cells.
One of the researchers Joshua Lambert says: “The level of activity that we see from the extract is very good. We saw inhibitory activity at concentrations in the low microgram-per-millilitre range, which is an acceptable amount of activity to justify further studies.”
A new study, published in the Journal of Alzheimer’s Disease, finds that people who eat mushrooms regularly seem to have a lower risk of mild cognitive impairment (MCI) which later may lead to the Alzheimer’s disease.
The research included 663 participants aged 60 and older at the beginning of the study period. The researchers followed the included participants for 6 years, from 2011 to 2017. The mushrooms included golden mushrooms, oyster mushrooms, shiitake mushrooms, white button mushrooms, dried mushrooms, and canned button mushrooms.
The researchers conclude in their paper that eating more than two portions of cooked mushrooms per week could lead to a 50% lower risk of MCI. This correlation is surprising and encouraging, according to the researchers.
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