Healthy Lifestyle Improves Aging Marker

Healthy Lifestyle Improves Aging Marker

Telomeres are DNA-protein complexes at the end of chromosomes. Telomeres have been shown to shorten with age and appear to be the closest marker we have for biological aging. An earlier study showed that obese women and women who smoked both had significantly shorter telomeres than normal-weight women who did not smoke.1 Shorter telomeres are also associated with an increased risk of many different types of cancer. Cells use an enzyme called telomerase to repair and lengthen their telomeres.
A recent study looked at the telomerase activity in the immune cells of 30 men diagnosed with early prostate cancer before and after 3 months on a very-low-fat, near-vegetarian diet high in fruits, vegetables and whole grains. These men also took antioxidant and fish oil supplements, exercised, and adopted a variety of stress management techniques. The researchers found that their telomerase activity levels increased by 29% in their immune cells after 3 months.2 An increased in telomerase activity should enable the body?s immune cells to better fight cancer. Another study looked at the connection between BMI and prostate cancer mortality in a group of 2,546 men diagnosed with prostate cancer.Their results showed that the overweight men were nearly 50% more likely to die of their prostate cancer than the normal weight men. The prognosis for the obese men with prostate cancer was even worse with them 2.66 times more likely to die of their prostate cancer than the normal weight men.3Bottom Line: A healthier diet and lifestyle may not only help prevent cancer but growing evidence suggests adopting a healthy diet and lifestyle after the diagnosis of cancer likely slows the progression of the disease and lengthens life expectancy.By James J. Kenney, PhD, RD, FACNReferences:1. Lancet 2005;366:662-42. Lancet Oncology 2008;9:1048-573. Lancet Oncology 2008;9:1039-47
Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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Failure to Reduce Salt Intake Cuts Life Expectancy