During Dying Matters Awareness Week (May 18-24), the Public Health Agency (PHA) is urging everyone to take the opportunity to talk openly with those closest to them about dying, death and bereavement. This year’s theme is ‘Talk, Plan, Live’ (hashtag #YODO, which stands for You Only Die Once).
Researchers have identified a common gene variant that is responsible for a person’s tendency to be an early riser or a night owl. This common genetic variant also helps determine the time of day a person is most likely to die. The findings appear in the November 2012 issue of the Annals of Neurology.
According to a study published recently in the Archives of Internal Medicine, a high intake of red or processed meat increases the risk of death . In contrast, those consuming white meat had a decreased risk of both total mortality and cancer mortality. Two years ago, a similar study identified an association between red and processed meat and cancers of the colorectum and lung , but this is the first large-scale study to assess the relationship between red, white and processed meat consumption and the overall risk of death.
Researchers prospectively (meaning in real time) investigated red, white and processed meat consumption as risk factors for total mortality, cancer mortality and cardiovascular disease (CVD) mortality. The dietary habits of more than a half-million men and women aged 50 to 71 years were assessed in 1995 using a 124-item food frequency questionnaire. Cohort members were then followed-up over a 10 year period (i.e. from 1995 to 2005).