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A study of 61,566 meat eaters, fish eaters and vegetarians over 12 years has demonstrated the positive health benefits to be achieved through a vegetarian diet.
The study published in the British Journal of Cancer included participants between 20 and 89 years old. The researchers took into account variables such as lifestyle, age, body mass index, alcohol intake and exercise. The study is the largest of its kind to study food habits and cancer.
The overall risk for cancer was decreased by 12 % in vegetarians compared to the meat eaters. There was an even bigger difference in some cancers, like stomach, bladder and leukaemia a, where vegetarians were affected up to 45 percent less. The biggest difference was the risk of a quite rare cancer of the bone marrow, multiple myeloma, where the vegetarians had a decreased risk of 75 per cent.
As for the fish eaters (those who ate fish but no other meat), they actually had the lowest rate of cancer, 18 percent lower than meat eaters. But they were also the smallest group in the study and a smaller representation of the majority.
The director of health information at Cancer Research UK, Sara Hiom, said: “These interesting results add to the evidence that what we eat affects our chances of developing cancer. But the links between diet and cancer risk are complex and more research is needed to see how big a part diet plays and which specific dietary factors are most important.”
“The relatively low number of vegetarians who developed cancer in this study supports Cancer Research UK’s advice that people should eat a healthy, balanced diet high in fibre, fruit and vegetables and low in saturated fat, salt and red and processed meat.”
- Benefits of a Vegetarian Diet for High Cholesterol (everydayhealth.com)
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Chronic kidney disease is a growing epidemic across Australia with 1 in 3 people developing and suffering from this debilitating disease. However, there is good news for those who have this chronic problem. Researchers in the UK have made a breakthrough in the treatment of advanced chronic kidney disease.
It’s not a drug. It’s not even surgery. Instead it’s simply a daily dose of sodium bicarbonate i.e. baking soda.
From baking to non-toxic cleaning, baking soda has now been found to be instrumental in slowing the decline of kidney function in chronic kidney disease sufferers.
“This cheap and simple strategy also improves patients’ nutritional status, and has the potential of translating into significant economic, quality of life, and clinical outcome benefits,” researcher Magdi Yaqoob, MD, of the Royal London Hospital.
Dr Yaqoob studied 134 patients with advanced CKD and low bicarbonate levels. One group of these patients was treated with a small dose of sodium bicarbonate, in addition to their usual care.
The rate of decline in kidney function was dramatically reduced in these patients. Overall, the decline was an impressive two-thirds slower than in patients not given sodium bicarbonate.
“In fact, in patients taking sodium bicarbonate, the rate of decline in kidney function was similar to the normal age-related decline,” Dr. Yaqoob stated.
These patients were also less likely to develop end-stage renal disease whose condition requires regular dialysis. A measure of improvement in nutrition was observed and no effect on blood pressure was apparent even with their levels of sodium rising.
This is an exciting and interesting development for kidney disease which people generally don’t know they have. Even the slighest decline in kidney function can double a person’s risk of developing cardiovascular disease. And most people will have a heart attack or stroke before they even discover they have kidney disease.
There are many other natural ways to help you to lower the odds of developing kidney disease. Avoid soft drinks and eating fish a couple of times a week has been shown to help prevent kidney disease in diabetics.