(Reuters) Researchers have discovered that women in their 60s who consumed more cruciferous and green leafy vegetables than other women went on to show less overall decline over time on a bundle of tests measuring memory, verbal ability and attention.

Such foods include broccoli, cauliflower, romaine lettuce and spinach.

The federally funded study didn’t include men, but the effect would probably appear in them too, said Jae Hee Kang, an instructor at Harvard’s Brigham and Women’s Hospital in Boston.

She spoke in a telephone interview before presenting the work Monday in Philadelphia at the International Conference on Alzheimer’s Disease and Related Disorders.

Kang stressed that her findings need to be confirmed by further studies.


WASHINGTON (Reuters) – Chalk up another benefit of eating fish — it can reduce the risk of deadly irregular heartbeats, researchers reported on Monday.

Baked or broiled, but not fried, fish helped reduce the risk of atrial fibrillation, Dr. Dariush Mozaffarian of Brigham and Women’s Hospital and Harvard Medical School in Boston and colleagues found.

“The results suggest that regular intake of tuna or other broiled or baked fish may be a simple and important deterrent to atrial fibrillation among older men and women,” Mozaffarian said in a statement issued by the American Heart Association.

More than 2 million Americans are affected by atrial fibrillation, a chronic condition that causes fatigue, shortness of breath and an inability to exercise.

When food news breaks, the KN fixes it!!

Posted on July 20, 2004 at 1:26 pm by Rabbi Jeffrey Rappoport · Permalink
In: General Topics, Health, Uncategorized

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