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University of Michigan study suggests that socializing with friends will keep the mind sharp
"As the population ages, interest has been growing about how to maintain healthy brains and minds," U-M psychologist Oscar Ybarra said. "Most advice for preserving and enhancing mental function emphasizes intellectual activities such as reading, doing crossword puzzles, and learning how to use a computer. But my research suggests that just getting together and chatting with friends and family may also be effective."
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Overeating is not encouraged by energy density labels: Dieters learn to eat more food but with fewer calories and consequences
Labels listing energy density – the number of calories per ounce – do not encourage overeating the way "low fat" labels are suspected of doing, a Penn State study has shown. more
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The alternative to hormone replacement therapy is understudied botanical supplements?
Thousands of women are seeking natural alternatives to hormone replacement therapy after the largest clinical study was abruptly ended this summer due to an increase in complications. But, in the world of natural, or botanical, therapy, there is even less research about plants' efficacy. more
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Procedure formerly found to have no benefit for patients finds new life: Stroke bypass surgery under investigation at UT Southwestern Medical Center
Bypass surgery for stroke prevention hasn't been performed in U.S. hospitals since 1985. But it's finding new life in a clinical study at UT Southwestern Medical Center at Dallas. The procedures lost favor 17 years ago after a study in The New England Journal of Medicine showed they had no benefit to patients.
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Risk of Parkinson's disease may be reduced by increasing dietary intake of vitamin E
Previous research has implicated oxidative damage (cell degradation) in the development of Parkinson's disease. Because vitamins E, C and carotenoids are antioxidants, researchers recently studied the associations between their intake and risk of Parkinson's disease. Their conclusions point not to supplements, but to dietary intake of vitamin E (from the foods we eat) as having a protective factor in the risk of developing Parkinson's disease. The study is reported in the October 22 issue of Neurology, the scientific journal of the American Academy of Neurology. more
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