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Entries in pancreatic cancer (2)

Thursday
Aug262010

Vitamin D Deficiency Ups Risk of Multiple Sclerosis, Arthritis, Diabetes, and Cancers

Just about the only time most of us notice vitamin D is when we see it on a milk cartoon and even then we’re oblivious to it, but growing research says that maybe we shouldn’t be.

A study published earlier this week in Genome Research has mapped out the points where vitamin D interacts with our DNA. It also looked at how a deficiency of the vitamin in the body can increase the risk of a number of chronic conditions and illnesses.

  

Deficiencies in vitamin D can contribute to lower insulin production, which can exacerbate type-1 diabetes, sometimes called juvenile diabetes or insulin-dependent diabetes. This is a chronic condition where the pancreas produces little or no insulin.

Overall, vitamin D works in several ways. Dr. Allen C. Bowling, a neurologist at the Rocky Mountain Multiple Sclerosis Center, said, “It’s well known that vitamin D works to promote calcium absorption (which is why it’s in milk) for strong bones. However, recent research also suggests that vitamin D may have important effects on the immune system, and may help regulate cell growth and differentiation.

“In studies of immune cells, vitamin D shows anti-inflammatory effects. Additionally, a prior large ten-year study found that women who took vitamin D supplements were 40% less likely to multiple sclerosis.”

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Sunday
May032009

Charred Meat: Delicious, But May Increase Pancreatic Cancer Risk, Says Research Study

Photo courtesy of iStockphoto/David Cannings-Bushell.

DENVER - Meat cooked at high temperatures to the point of burning and charring may increase the risk of pancreatic cancer, according to data presented at the American Association for Cancer Research 100th Annual Meeting 2009.

“Cooking in this way can form carcinogens, which do not form when meat is baked or stewed,” said Kristin Anderson, Ph.D., associate professor at the University of Minnesota School of Public Health, Minneapolis, Minn.

“The findings were linked to the consumption of well and very well done meats cooked by frying, grilling or barbecuing,” she added.

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