Twice as much potassium as sodium cuts heart risk

Getting twice as much potassium as you do sodium could cut your risk of death from cardiovascular disease in half. That’s the conclusion of a study from Loyola University Health System in Chicago, which looked at people who weren’t asked to change their diets, and found that people who got more potassium were less likely to die from cardiovascular disease. Those who got the most potassium and the least sodium were 50 percent less likely to die from cardiovascular problems than those whose ratios were switched. Those who got the least potassium and the most sodium consumed about four times more sodium than potassium. Researchers say they aren’t sure why getting a lot of potassium protects the heart, but most people get much more sodium than potassium in their daily diets.

Cancer deaths said to double in 40 years

Thanks to obesity, a British researcher predicts the number of people dying from cancer will go up from seven million today to 10 million by 2020 and will double within 40 years. The World Cancer Research Fund says a third of all cancers are related to poor diet and lack of exercise, and health advocates the world over say people need to take more responsibility for their health and the health of their children in order to prevent this huge increase in cases. Sir Michael Marmot from University College London says the recession will make it harder to convince people to eat healthier, but it’s critical to make changes right away.

Mouse study sheds light on obesity gene

German researchers have found that mice without a gene linked to obesity didn’t become obese and had less fat tissue than mice with the gene even though they moved less and ate more than the mice with the gene. FTO has been linked to weight gain in humans, and people with two copies of the gene typically weigh about seven pounds more than people without the gene and are 70 percent more likely to be obese. Researchers say mice without the gene spontaneously burned more calories, suggesting that the gene plays a role in controlling metabolism.

Fruit may be causing your springtime sniffles

People with seasonal allergies know that there are all sorts of triggers for their sniffles outside the home, but similar compounds in foods may trigger reactions as well. For example, proteins similar to those in the pollen of grass are also found in peaches, celery, melons, tomatoes and oranges, while people sensitive to ragweed may have symptoms triggered by bananas, cucumbers, melons and chamomile tea. Not all allergic people have reactions to foods, but if they do the reaction can happen all year. If you find your fruit plate is making your nose run, try cooking the offending food, which changes the protein structure and makes it more palatable to the sensitive.

Chefs share tips for keeping fit

Finally, being a restaurant chef and being healthy are two difficult things it’s even harder to do at the same time. The long hours and constant tasting mean a steady stream of not very healthy calories, and the strange work hours make it hard to find time or motivation to work out. But six LA area chefs have done it, and they share their tips for getting and staying fit. Not too surprisingly, they do the same things the rest of us ought to do. They make exercise a priority and usually try to get some movement in every day. They avoid junk food and often just taste little bites of the rich food they serve, choosing healthier meals for themselves. And they know that it’s fine to indulge, as long as you make up for it with an extra workout or a lean day of eating later.

(By Sarah E. White for CalorieLab Calorie Counter News)

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This entry was posted on Monday, February 23rd, 2009 and is filed under Exercise and fitness, Fast food and restaurants, Food miscellaneous, Foreign stories (non-U.S.), Nibbles: diet news shorts, Nutrition, Obesity health dangers. You can skip to the end and leave a response. Pinging is currently not allowed. Permalink.