Dietary antioxidant vitamins and death from coronary heart disease in postmenopausal women
Vitamin E from food sources may lower the risk of death from heart disease among postmenopausal women. Supplemental intake of vitamin E appears not to have an effect, while the role of vitamin A and vitamin C from any source configuration remains unclear. Researchers analyzed the responses of 34,486 postmenopausal women to a detailed questionnaire about food choices, fats used, and vitamin usage. After seven years, 242 women had died of heart disease. High vitamin E consumption from food but not from supplements was related to a lower risk of death. Death from heart disease rose slightly in relation to daily vitamin C intake, implying a somewhat adverse effect. The nature of self-reported eating habits and supplemental usage should not be taken as definitive evidence in favor of vitamin E. More studies on different age groups and the impact of various vitamins should illuminate the benefit of antioxidants.
Publication Name: The New England Journal of Medicine
Transfusion history and cancer risk in older women
A blood transfusion may increase the risk of non-Hodgkin's lymphoma or kidney cancer in older women. This increase in risk may be caused by suppression of the immune system by a transfusion from a non-genetically identical donor. A study examined the transfusion history of 37,337 women between 55 and 69 years old who were followed over a five-year period. None of the women initially had a history of any type of cancer other than skin cancer. Women who had had a transfusion had a higher risk of non-Hodgkin's lymphoma or kidney cancer than those who had never had one. Women who had received a transfusion did not have a higher risk of other types of cancer. They also did not have a higher overall risk of cancer.
Publication Name: Annals of Internal Medicine
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