A study by the American Cancer Society found that people who drink more than four cups of caffeinated coffee a day had a 49% lower risk of death from oral/pharyngeal cancer than people who drank coffee rarely or not at all. No significant link was found for decaffeinated coffee, and no link at all for tea.

The study, which began in 1982, followed 968,432 men and women for 26 years. All of the participants were cancer-free at enrollment. By the end of the study 868 died from oral/pharyngeal cancer. Previous studies have also linked coffee to a reduced risk of oral/pharyngeal cancer.

Coffee contains antioxidants, polyphenols, and other compounds that may help to protect against development or progression of cancer.

Lead author Janet Hildebrand, MPH, said, “We are not recommending people all drink 4 cups of coffee a day. This is just a little bit of good news for those of us who enjoy coffee. There may be some other effects of coffee that may prevent people with certain conditions from drinking a lot of caffeine. This study is about just one cancer site among many. There needs to be much more consistent research before we can support the conclusion that coffee should be consumed for cancer prevention.”

Oral Cancer Risk Factors

The strongest risk factors for oral/pharyngeal cancer are tobacco and alcohol use. Most people with oral/pharyngeal cancer use tobacco. Human papillomavirus (HPV) infection has also been linked to this cancer, especially in non-smokers. The number of oral/pharyngeal cancer cases linked to HPV has risen dramatically over the past few decades.

Source:

American Cancer Society

In a post last summer, we wrote about the powerful antioxidant benefits of blueberries. A new scientific review of several studies finds strong evidence that blueberries and other berries can help prevent age-related memory loss and cognitive changes. As our population is aging and life-spans are getting longer, mental decline is a growing concern.

The new review, conducted by the USDA Agricultural Research Service at Tufts University, found that berry fruits can help the brain remain healthy in several ways. The high levels of antioxidants in berries help protect the brain from oxidative stress produced by harmful free radicals.

Berries also affect the way neurons in the brain communicate via “cell signaling.” These changes in signaling can prevent inflammation in the brain that contribute to neuron damage and improve both motor control and cognition.

As each berry has a unique combination of phytochemicals, it will take more research to determine whether these benefits are the result of individual compounds common to all berry fruits or whether specific combinations of chemicals in each type of berry have similar effects.

More Brain Friendly Foods

In addition to berries, other foods have been shown to support brain health.

• Fish containing the Omega-3 fatty acids Eicosapentaenoic Acid (EPA) and Docosahexaenoic Acid (DHA)
• Nuts and flax seeds which contain another Omega-3 fatty acid Alpha-Linolenic Acid (ALA)
• Lentils, spinach, asparagus, kidney beans or other foods high in folic acid support cognitive function.
• Eggs are a good source of choline which supports memory and motor function.

Other lifestyle habits can also affect your brain. Learn other proactive measures you can take to support a healthy brain here.

Sources:

Science Daily

Live Strong

We’ve all heard the old saying, “an apple a day keeps the doctor away,” but have you ever wondered if there is any research to back that up?  

There are in fact many studies that suggest a variety of health benefits from eating apples.E pidemiological studies have linked the consumption of apples with reduced risk of lung cancer, cardiovascular disease, asthma, and diabetes.  And the evidence keeps mounting.

Researchers at Florida State University found that daily apple consumption had cardio protective benefits for post-menopausal women. This study randomly assigned 160 women ages 45-65 to one of two groups. One group ate dried apples daily and the other ate dried prunes every day for a year. Blood samples were taken at 3, 6 and 12-months.

The apple-eating women experienced a 23% decrease in LDL (bad) cholesterol. The daily apple consumption also led to lowered lipid hydroperoxide levels and C-reactive protein—both markers of cardiovascular risk. Their HDL (good) cholesterol also rose by about 4%.

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