Could the simple act of resolving a relationship conflict with a close friend or relative actually lower your blood pressure numbers? Research is now saying it absolutely can. Not too many years ago, many doctors and even some medical associations were unconvinced that stress reduction techniques could effectively lower elevated blood
The very air we breathe might be adding to our risk for Alzheimer’s disease (AD), according to a study published online Sept. 5, 2016 in the journal PNAS. The researchers autopsied the brains of 37 older city dwellers and discovered abnormally high concentrations of magnetite, an iron oxide found in
In this month’s issue of Focus on Healthy Aging, we’re looking at the Department of Agriculture’s latest Dietary Guidelines for Americans. The guidelines are updated every five years to reflect advancements in scientific understanding about healthy eating choices. They also are a useful outline for how much you should be
High blood pressure, also known as hypertension, can be a factor in coronary artery disease (CAD), heart failure, and stroke. But what is hypertension (otherwise known as high blood pressure)?
Well, blood pressure is just the force of blood against the inside walls of the arteries. Hypertension is a condition
Q. I read in your newsletter that older people may need more protein than the recommended 0.8 grams per kilogram of body weight to maintain muscle mass as they age. How much more, at age 75, might I need? Is 1.0 gram per kilogram of body weight too much?
About one in three American adults, some 67 million people, have high blood pressure, one of the most dangerous risk factors for stroke. If you’re age 65 years or older, the odds are even greater that you have hypertension: 64% of men and 69% of women ages 65 and up
Q. You frequently emphasize the importance of fish in one’s diet. I eat little fish but do eat significant amounts of shrimp and crabmeat. Does this qualify?
A. The 2010 Dietary Guidelines for Americans made this distinction: “Seafood is a large category of marine animals that live in the sea and in freshwater
Q. When I microwave frozen vegetables, am I destroying any of the nutrients they contain?
A. Jeanne P. Goldberg, PhD, professor at the Friedman School and director of the Nutrition Communication Program, answers: “Heat, whether from a conventional source or a microwave oven, destroys some nutrients, but actually makes it easier
Summer is picnic and outdoor barbecue time—which also makes it prime time for foodborne illnesses. Warm, humid weather encourages the growth of bacteria, according to the US Department of Agriculture (USDA), but so can human factors such as lax outdoor sanitation and inadequate refrigeration. The combination causes foodborne illness to
If concerns about mercury in seafood have kept you from the possible brain benefits of consuming more fish, an unusual new study has good news. Researchers did find that older adults who ate more seafood had higher brain levels of mercury—but that toxin was not associated with any signs of