New data from the Centers for Disease Control and Prevention shows that, since 2004, an aggressive strain of the Cryptococcus gattii fungus has caused at least 60 infections, and among the 45 for which the outcome is known, 15 deaths, the Associated Press reports. The fungus is currently concentrated in the Pacific Northwest —
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New guidelines from the American College of Obstetricians and Gynecologists (ACOG) published in the August issue of the journal Obstetrics & Gynecology aim to reduce the national C-section delivery rate by shifting policy to enable more women to attempt vaginal births after an initial C-section.
Among the factors contributing to the
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The misuse of pharmaceuticals, over-the-counter medications and other types of drugs and alcohol on children should be considered a form of child abuse on par with neglect and physical, sexual and emotional abuse, concludes Dr. Shan Yin in a study published this week in the Journal of Pediatrics. Yin, of the University of Colorado and
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In the quest for a fitness regime that can just fold into your regular routine, “toning” sneakers may seem like an excellent fit — just don a pair of the curved-sole shoes and while “you go about your busy day” you can “burn more calories, tone muscles and more.” In fact, some of the manufacturers of such fitness footwear even point to
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In light of clinical trials suggesting no benefit from the medication among breast cancer patients, U.S. Food and Drug Administration advisory panel voted yesterday in favor of withdrawing approval of the cancer drug Avastin (bevacizumab) for treatment of breast cancer. Avastin, which is manufactured by Roche, was originally granted
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A study conducted by researchers at Canada’s Acadia University finds that insecurity and anxiety about a relationship may not only generate heart ache, but also heart attacks. In a study of more than 5,600 people between the ages of 18 to 60, researchers found that those who said they felt insecure in relationships were more likely to
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Some reassuring news from the Institute of Food Technologists on the safety of seafood from the Gulf. Despite the photos of pelicans and turtles drenched in the oil from Deepwater Horizon, seafood from Louisiana, which provides one-third of the continental US’s seafood (that’s about 1.5 billion pounds a year) does not seem to be that …
A new technique that identifies early differences in vocal development between children with an autism spectrum disorder or language delay and those developing on a normal trajectory could give pediatricians and other caregivers a tool for earlier detection of autism, and as a result facilitate earlier intervention. To distinguish the
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Among the findings being presented and discussed this week at the 18th International AIDS Conference being held in Vienna are data suggesting that more HIV patients are taking anti-retroviral medications, study results indicating that proper, routine use of a vaginal gel before and after sex may cut infection HIV-infection rates by as
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Expanding on previous research into the possible use of tiny “micro-needles” to deliver vaccines using a patch, researchers at Emory University and the Georgia Institute of Technology have developed dissolving “micro-needles” made from freeze-dried vaccine that could not only minimize pain associated with vaccinations, but improve immune
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Sat in on an interesting session on meat substitutes at the Institute of Food Technologists meeting. So here’s the argument, which you’ve no doubt heard before – most of the western world, including North and South America and Europe is a carnivorous group. We love our meat. Since the 1960s, our consumption of animal-based protein …
More news from the Institute of Food Technologists meeting.
It’s always disturbing to hear about intentional cases of food adulteration – the melamine in infant formula, for example, because it represents a concerted effort to deceive, and in many cases, harm the public. But how common is such nefarious manipulation of our food?
Hello from Chicago, where I’m attending the annual meeting of the Institute of Food Technologists. It’s an interesting gathering of food scientists from academia, industry and government who think about what we eat, how we eat and why we aren’t eating better. Over the next several days, I’ll be brining you some news from the …
