Nutrition education at WIC (U.S.) influences participants to consume more healthful foods

With more than 8.2 million low-income women and children receiving services from the Special Supplemental Nutrition Program for Women, Infants and Children in 2009 alone, it is imperative that nutrition education, required as part of WIC services, effectively encourages healthful eating. A new study examines the impact of a new statewide WIC nutrition education curriculum in California that supports the 2009 revisions to the WIC food package.

Vitamin K may protect against developing non-Hodgkin’s lymphoma, say Mayo Clinic researchers

In the first study of vitamin K and non-Hodgkin’s lymphoma risk, researchers have found that people who have higher intakes of vitamin K from their diet have a lower risk of developing non-Hodgkin’s lymphoma. Non-Hodgkin’s lymphoma is a cancer of the immune system and is the most common hematologic malignancy in the United States.

Telephone counseling increases daily servings of fruit, vegetables

Combining telephone counseling calls with a daily written diet plan increases a person’s success in improving fruit and vegetables consumption, according to new research.

Diet high in B vitamins lowers heart risks in Japanese study

In a large study in Japan, women who reported eating more foods containing the B vitamins folate and B-6 were less likely to die from stroke and heart disease. Japanese men reporting diets high in these B vitamins were less likely to die of heart failure.

Food combination associated with reduced Alzheimer’s disease risk identified in new study

Individuals whose diet includes more salad dressing, nuts, fish, poultry and certain fruits and vegetables and fewer high-fat dairy products, red meats, organ meats and butter appear less likely to develop Alzheimer’s disease, according to a new report.

Spice up your health this barbecue season

A new study finds the sauces you use when firing up the barbecue this summer may provide unforeseen health benefits. The research shows common marinades may be more than just tasty sauces — they can also provide a major source of natural antioxidants.

Folic acid in dietary supplements could increase risk of breast cancer, Swedish research suggests

In most women folate, a type of B vitamin, reduces the risk of breast cancer. However, in women with a certain genetic make-up it has shown to be the opposite: folate raises the risk of breast cancer, according to a Swedish nutrition researcher.

Cancer protective effect of fruits and vegetables may be modest at best

An analysis of dietary data from more than 400,000 men and women found only a weak association between high fruit and vegetable intake and reduced overall cancer risk, according to a new study.