Dying Matters: Talk, Plan, Live

May 21, 2015 | by

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).

Talk, Plan, Live

Don’t Get Burned: Fireworks Injuries by the Numbers

June 30, 2013 | by

In the U.S., fireworks are synonymous with Independence day. Yet for all the fun of fireworks, they can also bring burns, blindness and even death.

Fireworks injuries

Gene that Influences When You Wake Also Predicts Time of Death

November 27, 2012 | by

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.

Body clock

Survival of Children with HIV in the United States Has Improved Dramatically Since 1990s, New Analysis Shows

December 18, 2009 | by

The death rates of children with HIV have decreased ninefold since doctors started prescribing cocktails of antiretroviral drugs in the mid-1990s, concludes a large-scale study of the long-term outcomes of children and adolescents with HIV in the United States. In spite of this improvement, however, young people with HIV continue to die at 30 times the rate of youth of similar age who do not have HIV, found researchers from the National Institutes of Health and other institutions.

Meat Consumption and Mortality Risk

March 26, 2009 | by
ResearchBlogging.org

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 [1]. 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 [2], 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).