The simple test that could predict how long you will live
Researchers tested 4,282 adults aged 46-75 in Rio de Janeiro, Brazil, from 1998 to 2023, to evaluate non-aerobic physical fitness, including muscle strength, flexibility, and balance.
The test required participants to sit and rise from the floor without using support from hands, elbows, or knees, with points deducted for any assistance or loss of balance.
The study concluded that non-aerobic physical fitness, as assessed by this test, was a significant predictor of natural and cardiovascular mortality.
After about 12 years, participants with a perfect 10 score had a 3.7 per cent death rate, while those scoring 0-4 points showed a dramatically higher death rate of 42.1 per cent.
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Medical News Today
15 hours ago
- Medical News Today
Eating 1 egg per week linked to lower Alzheimer's risk, study finds
A study finds that eating eggs is associated with a reduced risk of developing Alzheimer's brain autopsies, the scientists also showed that those who ate eggs more regularly had less protein buildup in the brain associated with Alzheimer' researchers conclude that this link may be due to eggs' choline and omega-3 have been a dietary staple since before humans evolved to be humans. Although they are packed with nutrients, relatively cost-effective, and easy to source, they have been the subject of much controversy in the health and wellness domain over the years.A study whose results appear in The Journal of Nutrition, however, may help reestablish their good reputation. According to the authors, eating one egg per week was associated with a 47% reduction in Alzheimer's risk compared with eating eggs less than once each month. They also showed that those eating eggs had a reduced buildup of the toxic proteins associated with Alzheimer' we get into the details, we should mention that some of the authors received funding from the Egg Nutrition Center, 'the science and nutrition education division of the American Egg Board.'The trouble with eggs: Are they good or bad for health?Are eggs good for you or bad for you? One hundred years ago, and for thousands of years before that, eggs were considered essential. Nutrient-dense and rich in protein and micronutrients, eggs were a staple throughout the a few decades ago, scientists found that high levels of cholesterol in the blood were a risk factor for heart disease, so high-cholesterol eggs were pushed to the naughty as nutrition science progressed, it became clear that dietary cholesterol did not significantly impact blood levels of to this new understanding, and a healthy dose of research funding from the Egg Nutrition Center, eggs were edged slowly back into saturated fat content, though, is still a concern, so eggs are still partially sidelined. Still, they are likely much healthier than many of the low-fat, highly processed snacks that have replaced eggs in modern kitchens. In fact, eggs contain all essential trace most nutritionists and associated experts have a relatively neutral view of eggs. In general, the advice is that they can form a part of a healthy, well-balanced diet, but at the same time, eating multiple eggs per day could be and Alzheimer's: What is the link?Alzheimer's is the most common form of dementia, and despite decades of research, there is no cure, and treatments that can slow the disease are severely that reason, understanding the lifestyle factors associated with increased risk is essential. In this vein, many scientists are focusing on dietary research has shown that choline is important for cognitive function. It has also identified a potential link between moderate choline intake and a reduced risk of dementia. As the authors of the latest study explain, eggs are the 'top food source' of choline, so they are worth investigating. Choline has many important functions; for instance, it is a precursor to the neurotransmitter acetylcholine, plays a pivotal role in cell membranes, and has neuroprotective powers. Also, as the authors explain, 'choline modulates the expression of key genes related to memory, learning, and cognitive functions via epigenetic mechanisms.'Although our body can synthesise choline, it cannot synthesize enough to meet all the body's needs, so some must be taken in with our diet. Aside from choline, eggs contain essential omega-3 fatty acids, which support brain health as we age. Worryingly, studies show that the majority of adults in the United States do not consume enough of these essential fatty facts led the authors of the new study to investigate links between egg consumption and Alzheimer's risk and less protein buildupThe recent study included data from 1,024 older adults with an average age of 81.4. All participants lived in retirement communities and residential facilities in Illinois. They attended yearly checkups and completed food frequency questionnaires, and the researchers followed them for an average of 6.7 years. During this time, a little over one-quarter of them developed Alzheimer's analysis, the scientists found that individuals who consumed at least one egg per week had a 47% reduced risk of developing Alzheimer's during follow-up compared with those eating one egg per month or the second part of their study, they looked at the post-mortem brains of 578 participants. They found that those who ate one or more eggs each week were more likely to have less Alzheimer's-associated protein and omega-3 synergyOverall, the authors suggest that consuming at least one egg per week may help reduce the risk of Alzheimer's. They explain that the choline and omega-3s in eggs might have a 'synergistic' effect, whereby they join forces to protect brain health during News Today spoke to Christopher U. Missling, PhD, president and CEO of Anavex Life Sciences, who was not involved in the study. Missling explained that:'About 39–40% of the protective effect was explained by higher dietary choline intake. Egg yolks also contain omega-3 fatty acids, which have known neuroprotective properties. The combination of choline and omega-3s may be particularly beneficial for brain health.'The study authors also point to previous research demonstrating that people with Alzheimer's are more likely to be deficient in omega-3s and the scientists conclude that, 'once replicated in other prospective cohorts and confirmed by clinical trials, these findings may have important public health implications for reducing the population's risk of [Alzheimer's].'If the results are replicated, this could be a very useful, low-cost intervention. MNT also spokle with Maddie Gallivan, RD, a registered dietitian who was likewise not involved in the recent study.'Eggs are often a go-to food for older adults, as they're soft in texture, which can be helpful for those with dentures, quick to prepare, and packed with key nutrients,' Gallivan explained. 'So it's great to see a study focussing on how they may support cognitive health in later life.'Limitations and future researchHowever, the study does have certain limitations. For instance, they only had a relatively short follow-up — just 6.7 years. This, as the authors explain, increases the risk of reverse causality. 'The study population consisted of older adults from the Rush Memory and Aging Project, a specific U.S.-based cohort,' Missling told MNT. 'The findings may not generalize to younger populations or those from different cultural or dietary backgrounds.'He also reminded us that 'dietary intake was assessed through self-reported food frequency questionnaires, which are subject to recall bias and inaccuracies.' So, participants may not have accurately reported or remembered their egg consumption.'It's important to remember that no single food acts in isolation,' Gallivan told us, 'and it's our overall dietary pattern that really counts. A varied, nutrient-dense diet rich in whole foods is key to supporting brain health and reducing dementia risk.'For now, if you like eggs, enjoy them. They may reduce your dementia risk, but if not, they will certainly provide you with a good dose of protein and a healthy range of micronutrients.
Daily Mail
21 hours ago
- Daily Mail
Lipstick and fake nails can increase risk of getting asthma in adulthood, study finds
Regularly wearing make-up may increase the risk of developing asthma in adulthood, a study has found. Research has shown a potential link between those who use products such as lipstick, eyeshadow and mascara and an increase in late-onset cases of the chronic respiratory condition, which affects around 5.4 million people in the UK. Women who used false nails, cuticle cream, blush and lipstick had a 47 per cent higher risk of being diagnosed with asthma, the study based on nearly 40,000 people found. Just using blush and lipstick five times a week or more increased the risk by 18 per cent. The researchers, from the US National Heart, Lung and Blood Institute, said the association did not prove the products caused the uptick in risk but did suggest common chemicals in make-up could have an effect. Some are thought to weaken the immune system, while others – such as polyfluoroalkyl substances (known as PFAs), parabens, phthalates and phenols may interfere with the body's hormones. 'Our findings reinforce the need for regulation of personal care products and their components,' the researchers said. The study, published in the journal Environment International, used data gathered over 12 years, which was based on the use of 41 different beauty products. At the end of the research period, 1,774 of the women – around 4 per cent – had been diagnosed with adult-onset asthma. Symptoms of the condition include coughing, wheezing, tightness in the chest and shortness of breath. Overall, using the products was associated with a 19 per cent increased risk of asthma. Frequent use corresponded to a 22 per cent increase risk. Previous studies have found that exposure to chemicals contained in beauty products during early pregnancy correlates with an increased risk of the baby going on to develop asthma in childhood. But little research has been conducted on the potential risk to adults. 'Understanding the biological pathways through which EDCs (endocrine-disrupting chemicals) in PCPs (personal care products) may increase the risk of asthma is important for understanding disease development,' the researchers said. 'If our findings are confirmed in other large-scale multi-ethnic prospective studies, they support PCPs as a potentially targetable lifestyle factor to reduce the burden of adult-onset asthma among women.' Dr Samantha Walker, director of research and innovation at Asthma + Lung UK, said: 'We know that women get worse asthma than men and are more likely to be admitted to hospital, but it's not clear why although we believe female hormones play a part. 'More research is needed into this area so we can understand how to keep women well.'
The Guardian
a day ago
- The Guardian
Exposure to a mix of pesticides raises risk of pregnancy complications, study suggests
Exposure to multiple pesticides increases the chances of pregnancy complications compared to exposure to just one pesticide, new peer-reviewed research suggests. The findings raise new questions about the safety of exposure to widely used pesticides and herbicides in food and agricultural communities. The study, which bio-monitored pregnant women in a heavily agricultural state in Argentina, adds to recent-but-limited evidence pointing to heightened dangers in mixtures of pesticides. The authors say research into how pesticide mixtures impact human health is important because the vast majority of studies look at exposure to a single pesticide, and regulations on the substances' use are developed based on toxicity to just one. However, people are frequently exposed to multiple pesticides in non-organic meals, or when living in agricultural regions around the world. Studying exposure to those mixtures and other environmental factors is 'essential' to protecting people's health, said the authors, with the National University of the Littoral in Argentina. 'The concept of the exposome, which encompasses all lifetime environmental exposures, underscores the importance of studying pesticides as mixtures rather than in isolation,' the authors wrote. The study comes on the heels of University of Nebraska research that found state cancer records and bio-monitoring data showed that exposure to multiple pesticides could increase the chances of children developing brain cancer by about 36%. The new study checked for pesticides in the urine of nearly 90 pregnant women in Santa Fe, Argentina, a heavily agricultural region, and monitored their pregnancy outcomes. About 40 different pesticides were detected. At least one pesticide was found in the urine of 81% of women, and 64% showed multiple pesticides. Of those, 34% had pregnancy complications. The number of women living in urban areas who had at least one pesticide in their body was only slightly lower than those in rural districts, suggesting that food is also a meaningful exposure route. But about 70% of women in rural settings showed multiple pesticides, compared to 55% of women in urban settings, highlighting a greater risk among the former. Rural participants were over twice as likely to have pregnancy-related complications compared to urban, in part because they are more frequently exposed to mixtures. The Santa Fe region grows dozens of crops, including lettuce, cabbage, chicory, tomato, parsley, spinach, carrot, bell pepper, potato and strawberry, and the wide range of crops leads to the use of more pesticides, the authors wrote. 'The increased prevalence of pregnancy-related complications among rural participants highlights the need for a comprehensive review of pesticide use protocols, exposure limits and health risk assessments in agriculture and horticulture programs,' the authors said. Gestational hypertension was among the most common pregnancy-related complications, and the most common outcome was intrauterine growth restriction, a condition in which the fetus does not grow to a normal weight during pregnancy. The findings may also point to dangers in the type of pesticide to which women are exposed, the authors wrote. Those who had complications showed higher levels of triazole fungicides, a pesticide class that is widely used on crops like corn, soybeans and wheat. Some previous evidence suggests it's a reproductive toxicant, and the authors say their findings show the need for more research on the class's potential effects. Though not all the same pesticides are used in the US or other countries as in Argentina, the use of triazole fungicides increased four-fold in the US between 2006 and 2016, especially in the southeast and midwest. Still, it has drawn little regulatory scrutiny. Exposure to mixtures of pesticides in general 'is the rule, not the exception', said Nathan Donley, a pesticides researcher with the Center for Biological Diversity, who was not involved with the study. 'For the most part we have absolutely no clue how different mixtures interact in utero, in a child or in an adult,' Donley said. 'Some mixtures probably aren't doing much of anything, others are probably causing significant harm that we have not identified yet.' There is little regulatory oversight of pesticide mixtures in the US, in part because determining health impacts of mixtures is complicated, Donley added. 'The US tends to just default that it's all safe until proven otherwise, and since there is very little research on pesticide mixtures, it's rarely proven otherwise,' Donley said, adding that the unknown risks calls for the use of greater precaution. The authors note that the paper's sample size is small, and the findings point to the need for a larger bio-monitoring study. 'Greater efforts are required to deepen and expand the evaluation of human exposure to pesticides in vulnerable populations,' the authors wrote.
