Nutrition and Aging

	vegetarianism & vegetarian nutrition

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Research News
The risk of colorectal and stomach cancer was 31% and 47% lower, respectively, for a high intake of raw or cooked garlic versus a low intake. The average difference between high and low garlic intakes was 16 g/week.

Nutrition and Aging

Researchers from the University of Bari in Italy found that senior citizens who consumed high amounts of monounsaturated fats (as found in olives, olive oil and nuts) had a lower risk of memory loss than those who consumed lesser amounts of monounsaturated fat.

Author: Winston Craig, MPH, PhD, RD.

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