Four cups of coffee a day linked to death risks

Americans are big coffee drinkers, consuming more than 400 million cups each day. But new research has found that drinking four cups of coffee a day could lead to numerous health problems and an increased mortality risk, according to a study published in the journal Mayo Clinic Proceedings…

Findings Will Help Explain Vitamin D’s Role In Seasonal Illnesses

UC Irvine and Mayo Clinic researchers have found that vitamin D levels in the U.S. population peak in August and bottom out in February.

High Carb Diet Bad For Elderly Cognitive Function

Seniors who follow a high-carbohydrate diet are nearly four times as likely to develop mild cognitive impairment, especially if their food intake is high in sugar, researchers from the Mayo Clinic report in the Journal of Alzheimer’s Disease. Their findings relate specifically to people aged 70 or more years…

Too Many Carbs, Too Much Sugar May Increase Risk Of Cognitive Impairment

People 70 and older who eat food high in carbohydrates have nearly four times the risk of developing mild cognitive impairment, and the danger also rises with a diet heavy in sugar, Mayo Clinic researchers have found. Those who consume a lot of protein and fat relative to carbohydrates are less likely to become cognitively impaired, the study found…

Vitamin E May Decrease Cancer Risk In Cowden Syndrome Patients

Cleveland Clinic researchers have discovered that vitamin E may prevent cancer in patients with an under-recognized genetic disorder. Several genetic mutations are known to be present in Cowden Syndrome (CS) – a disease that predisposes individuals to several types of cancers, including breast and thyroid cancers…

Flaxseed No Cure For Hot Flashes During Breast Cancer Or Menopause

ASCO Abstract #CRA9015: Flaxseed provides no benefit in easing hot flashes among breast cancer patients and postmenopausal women, according to a Mayo Clinic and North Central Cancer Treatment Group (NCCTG) study…

Mayo Clinic Researchers Find Eating More Monounsaturated And Polyunsaturated Fatty Acids May Decrease Mild Cognitive Impairment

Mayo Clinic researchers found that the prevalence of mild cognitive impairment decreased with an increase in the consumption of monounsaturated and polyunsaturated fatty acids. Monounsaturated fatty acids are commonly found in olive oil and canola oils, and polyunsaturated fatty acids, such as Omega 3 or Omega 6 fatty acids, are commonly found in most varieties of nuts, seeds and fish…