The Hispanic American longevity paradox: Sofrito and beyond

Article Food Science & Technology

Cooking with extra-virgin olive oil: A mixture of food components to prevent oxidation and degradation

Julian Lozano-Castellon et al.

Summary: This review examines the effect of cooking on EVOO, including the modification of its fatty acids and minor compounds; the interaction between EVOO and food matrices; the migration of components from the oil to food and vice versa; and how EVOO may enhance the stability and health properties of the cooked food.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2022)

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Article Medicine, General & Internal

Life Expectancy for White, Black, and Hispanic Race/Ethnicity in US States: Trends and Disparities, 1990 to 2019

Catherine O. Johnson et al.

Summary: This study examines the life expectancy differences within and between states by race/ethnicity from 1990 to 2019. The results show that the disparities in life expectancy across states have decreased over the past three decades when race/ethnicity groups were considered, but increased within each race/ethnicity group. Racial/ethnic disparities have decreased in most states, but increased for females in seven states and males in five states.

ANNALS OF INTERNAL MEDICINE (2022)

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Article Peripheral Vascular Disease

Association of Spicy Chilli Food Consumption With Cardiovascular and All-Cause Mortality: A Meta-Analysis of Prospective Cohort Studies

Richard Ofori-Asenso et al.

Summary: This study examined the association between spicy food consumption and cardiovascular and all-cause mortality. The results indicated that regular consumption of spicy food was associated with a lower risk of all-cause mortality and death from cardiac diseases. Further studies are needed to confirm this association in different populations.

ANGIOLOGY (2021)

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Article Cardiac & Cardiovascular Systems

Ultra-Processed Foods and Incident Cardiovascular Disease in the Framingham Offspring Study

Filippa Juul et al.

Summary: The study found that higher consumption of ultra-processed foods is associated with an increased risk of cardiovascular disease incidence and mortality, suggesting potential cardiovascular benefits of limiting ultra-processed foods.

JOURNAL OF THE AMERICAN COLLEGE OF CARDIOLOGY (2021)

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Article Oncology