vegetarianism & vegetarian nutrition

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Research News
A review of 35 studies conducted over the past 32 years supports the hypothesis that meat consumption is associated with a modest increased risk of colorectal cancer. This association is more consistently found for red meat and processed meat. Frying, broiling, roasting, or barbecuing meat produces a variety of cancer-causing heterocyclic amines and polycyclic aromatic hydrocarbons.

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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