New Protein Discovery Could Help Treat Alzheimer’s

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A new study could shed some light on a protein that may be the main culprit behind Alzheimer’s disease.

It’s called abnormal tau protein and it collects in the brain causing Alzheimer’s disease, according to the study from the Mayo Clinic.

Another protein called amyloid accumulates as Alzheimer’s progresses, but is not the primary culprit behind the devastating memory loss that is the hallmark of the disease.

Researchers say their findings suggest targeting tau should be the new focus of efforts to find treatments for Alzheimer’s.

They say tau can be compared to railroad ties that stabilize a train track that brain cells use to transport food, messages and other vital cargo.

In Alzheimer’s, changes in the tau protein cause the tracks to become unstable in neurons of the hippocampus, the center of memory.

The researchers analyzed 1,375 brains of deceased Alzheimer’s patients in the Mayo Clinic’s brain bank.

The patients died at different ages and at different stages of Alzheimer’s, providing a timeline for disease progression.
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Kids exposed to smoking may have a higher risk of developing heart disease in adulthood.

That’s according to the findings of the Cardiovascular Risk in Young Finns study, which has been tracking participants for 30 years.

Researchers said the risk of developing carotid plaque — which contributes to hardening of the arteries — in adulthood was almost two-times higher for children who grew up with one or two smokers.

The study stressed that parents should not smoke if they want to provide the best long-term heart health for their children.
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Trying to decide what to eat for breakfast?

A new study shows reaching for a bowl of cereal may help you live longer.

The study, conducted at Harvard Medical School, involved more than 367,000 U.S. adults ages 50 to 71.

People were asked how frequently they ate certain foods, including whole-grain bread, cereals and pasta, as well as how much fiber they consumed from grains, known as “cereal fiber.”

People who consumed the most whole grains were 17 percent less likely to die over a 14-year period, compared with those who ate the least amount of whole grains.

But the people who consumed the most cereal fiber were 19 percent less likely to die during the study period, compared with those who ate the least cereal fiber.

Researchers at Harvard say the results show that intake of whole grains and cereal fiber may reduce the risk of all-cause mortality and death from chronic diseases.
 

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