Sarcopenia, or the gradual loss of muscle mass, is a common consequence of aging, and poses a significant risk factor for disability in older adults. Stuart M. Phillips, from McMaster University (Canada), and colleagues enrolled 45 men, average age 59 years, in a study that found that eating a six-ounce (170 g) serving of 85% lean ground beef resulted in significant treatment the rate of muscle protein synthesis following exercise. This determination is double the current recommended serving sizes of meat in Canada. Study authors propose that: "Ingestion of 170 g of beef protein is required to stimulate a rise in myofibrillar [muscle protein synthesis] over and above that seen with lower doses.”
Meghann J. Robinson, Nicholas A. Burd, Leigh Breen, Tracy Rerecich, Yifan Yang, Stuart M. Phillips, et al. “Dose-dependent responses of myofibrillar protein synthesis with beef ingestion are enhanced with resistance exercise in middle-aged men.” Applied Physiology, Nutrition, and Metabolism, 9 November 2012.
Large-scale study data reveals that life satisfaction increases over subjects' lifetimes.
All US coasts are highly vulnerable to the effects of climate change potentially posing significant threats to public and private infrastructure.
Large-scale US study reveals patterns of dietary supplementation use among Americans.
Swedish team proposes link between permanent stress and the risk of developing type-2 diabetes, among men.
Six-ounces of beef helps to renew new muscle protein, among middle-aged men.
Spanish team demonstrates link between a presence of Persistent Organic Pollutants in the body and the development of type 2 diabetes.
Long-term use of calcium and vitamin D compares a substantial reduction in the risk of hip fractures, among postmenopausal women.
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Vitamin D3 and omega-3 fatty acids may enhance the immune system's ability to clear the brain of the amyloid plaques characteristic of Alzheimer’s Disease.
US Baby Boomers are experiencing higher rates of chronic disease and lower self-rated health than members of the previous generation at the same age.
Older athletes who engage in endurance training have longer telomere length, and maximal oxygen consumption positively associates with telomere length.
Exercising on watercycling machines helps people who have joint problems such as arthritis, or are overweight, to participate in aerobic activity.
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Johns Hopkins researchers successfully use nanoscale artificial fiber scaffolds to help coax stem cells into developing into cartilage.
Resveratrol improves strength and endurance, in lab models.
Complementary & Alternative Medical (CAM) therapies as an adjunct to conventional medical care improves outcome measures.
Older men and women who regularly practice Tai Chi demonstrate improved expansion and contraction of arteries, as well as improved knee muscle strength.
Not only does lifting weights improve muscle power and promotes cardiovascular health, but doing so enhances quality of life as well.
University of Central Florida (US) team successfully uses stem cells to grow neuromuscular junctions between human muscle cells and human spinal cord cells.
Drinking a leucine-enriched protein drink whilst taking part in endurance exercise may boost muscle synthesis by a third.
Tip #129 - Carrots Count
Carrots are rich in beta carotene, a free-radical fighting compound shown to protect against ultraviolet damage and help to enhance the immune system.
Harvard Medical School (Massachusetts, USA) researchers reported long-term benefits relating to general cognition and verbal memory, among men taking beta carotene supplements (50 mg every other day) for fifteen or more years. Because beta carotene is converted into vitamin A in the body, the team suggests that beta carotenes exert their protective benefits on cognition by preventing the build-up of plaques associated with beta-amyloid deposits, which are associated with loss of cognitive function and an increased risk of Alzheimer’s Disease.
As well, carrots may help promote cardiovascular health. In a study involving 559 men followed for fifteen years, a team from Wageningen University (The Netherlands) found that an increased consumption of alpha- and beta-carotene in the diet significantly reduced the risks of heart disease deaths. Specifically, the team found that the increased intake of carrots, rich in alpha- and beta-carotene, corresponded to a 17% reduction in the risk of cardiovascular-related death.
Crunchy and colorful, carrots are a smart choice for a mid-day snack or featured in a salad or side dish for dinner.