Weight Gain, Hypertension, and the Emergence of a Maladaptive Cardiovascular Phenotype Among US Football Players
Category: JAMA
Original article from JAMA KEY POINTS Question Does cardiovascular risk increase and lead to the development of pathologic cardiovascular phenotypes among US football players? Findings In this multiyear, multicenter, longitudinal and observational cohort study of 126 collegiate US football athletes, weight gain, increased systolic blood pressure, and arterial stiffening and reduced diastolic function occurred over 3 years. Increased weight and blood pressure were associated with arterial stiffening and the development of concentric left ventricular hypertrophy. Meaning Throughout collegiate
Original article by Anthony L. Komaroff, MD reviewing Davidsohn N et al. Proc Natl Acad Sci U S A 2019 Nov 19 Aging once seemed inscrutable and inevitable. In recent years, however, scientists have identified molecular factors that control aging and have used that information to prolong life in several animal species. Do genes that attenuate aging do anything to protect against “age-related” diseases? Using a viral vector, investigators introduced three longevity-associated genes into mice and showed that the
Flu and Colds: In Depth
Category: NIH
Original article found at NIH What’s the Bottom Line? What do we know about the effectiveness of complementary approaches for flu and colds? No complementary health approach has been shown to be helpful for the flu. For colds: Complementary approaches that have shown some promise include oral zinc products, rinsing the nose and sinuses (with a neti pot or other device), honey (as a nighttime cough remedy for children), vitamin C (for people under severe physical stress), probiotics, and meditation. Approaches for which the evidence is conflicting, inadequate,
Original article found at VitalChoice.com Food makers cracked the “hyperpalatability” code and it’s fattening us; Brain’s impulsivity circuit revealed in separate study Why it can be hard to stop eating even when you’re full: Some foods may be designed that way By Tera Fazzino, Ph.D., and Kaitlyn Rohde, B.S. All foods are not created equal. Most are palatable — that is, tasty to eat — because we need to eat to survive. For example, a fresh
The following is written by my esteemed colleague and dear friend, Susie Ellis, Chairman and CEO of Global Wellness Summit. During the planning of the Global Wellness Summit (GWS) 2020 Singapore, I learned from Nancy Davis, our extraordinary executive director and chief creative officer, who curated much of the 2019 Summit agenda, that I would have 20 minutes onstage to deliver my opening remarks. I was excited to have time to share my thoughts with
