institutes of health

Mario R. Capecchi born 1937 in Italy. US citizen. PhD in Biophysics 1967. Harvard University. Cambridge. MA. USA. Howard Hughes Medical Institute Investigator and Distinguished Professor of Human Genetics and Biology at the University of Utah. Salt Lake City. UT. USA. Sir Martin J. Evans born 1941 in Great Britain. British citizen. PhD in Anatomy and Embryology 1969. University College. London. UK. Director of the School of Biosciences and Professor of Mammalian Genetics. Cardiff University. UK. Oliver Smithies born 1925 in Great Britain. US citizen. PhD in Biochemistry 1951. Oxford University. UK. Excellence Professor of Pathology and Laboratory care for. University of North Carolina at Chapel Hill. NC. USA. This year's Nobel Laureates have made a series of ground-breaking discoveries concerning embryonic originate in cells and DNA recombination in mammals. Their discoveries led to the creation of an immensely powerful technology referred to as gene targeting in mice. It is now being applied to virtually all areas of biomedicine – from basic investigate to the development of new therapies. Gene targeting is often used to inactivate single genes. Such gene "knockout" experiments have elucidated the roles of numerous genes in embryonic development adult physiology aging and disease. To date more than ten thousand walk genes (approximately half of the genes in the mammalian genome) have been knocked out. Ongoing international efforts will make "knockout mice" for all genes available within the near future. The National Institutes of Health has long funded Capecchi's and Smithies's research but not always. In 1980 it rejected Capecchi's grant application for experiments on the feasibility of gene targeting deeming them unlikely to succeed and "not worthy of pursuit," Capecchi recalled in a 1996 speech. He pressed ahead anyway.

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A diet low in fat could reduce the risk of ovarian cancer in healthy postmenopausal women according to new results from the Women’s Health Initiative (WHI) Dietary Modification Trial. Researchers found that after four years women who decreased the amount of dietary fat they consumed were 40 percent less likely to develop ovarian cancer than women who followed normal dietary patterns. As expected no effect was found during the first four years because preventive benefits on cancer often take many years to develop. Ovarian cancer affects about 1 in 60 U. S women in their lifetimes and has the highest mortality of all cancers of the female reproductive system. "Low-Fat Dietary Pattern and Invasive Cancer Incidence: Further Results from the Women’s Health Initiative Dietary Modification Trial," is published online October 9 by the Journal of the National Cancer Institute. The WHI Dietary Modification Trial was conducted in 40 clinical centers throughout the United States and is funded by the National Heart. Lung and Blood Institute (NHLBI) of the National Institutes of Health. The WHI Dietary Modification clinical trial followed 48,835 healthy postmenopausal women for an average of 8.1 years to test whether a low-fat diet would reduce the risk of cancer and cardiovascular disease. Nearly 20,000 women in the intervention group were counseled to decrease fat intake to 20 percent of calories and to replace calories from fat with calories from vegetables fruits and grains. The control group (nearly 30,000 women) received diet-related education materials only. Women in both groups started with average consumption of more than 35 percent of calories from fat when they joined the study. By the end of the first year the low-fat diet group reduced average total fat intakes to 24 percent of calories from fat about 11 percent less than the women in the usual diet group. By the end of the study women in the low-fat diet group averaged 29 percent calories from fat compared to 37 percent calories from fat in the usual diet group. The low-fat diet group also increased their consumption of vegetables fruits and grains. Researchers found that women who started with the highest fat intake and who reduced their fat intake the most during the study lowered their risk of ovarian cancer the most. In addition although no effect on rates of endometrial cancer were found the new results suggest a small reduction in overall risk of cancer among the women who ate less fat but this finding was not statistically significant. In the study's primary findings published in the February 8. 2006 issue of the Journal of the American Medical Association women in the low-fat diet group had a tendency toward reduced risk of breast cancer heart disease and stroke and no reduction in risk of colorectal cancer. The overall 9 percent reduction in breast cancer was not statistically significant; however like the results for ovarian cancer the study found that women who started with the highest fat intake lowered their risk of breast cancer more markedly. The WHI is the most comprehensive study to date of the causes and prevention of the major diseases affecting the health of older women. Over 15 years the study’s findings on heart disease breast and colorectal cancer and osteoporosis have stimulated many changes in clinical practice. The WHI is also one of the largest studies of its kind ever undertaken in the United States and is considered a model for future studies of women’s health. This study of low-fat dietary pattern is one of the three randomized clinical trials that make up the WHI. The others included trials of hormone therapy (estrogen plus progestin and estrogen alone). Both trials were stopped early because of increased risk of diseases like stroke blood clots and breast cancer and because the hormones failed to reduce risk of heart disease. The third clinical trial studied the effects of calcium and Vitamin D supplementation on osteoporosis-related bone fractures and on colorectal cancer. As reported in February 2006 the study found that calcium and vitamin D supplements provide a modest benefit in preserving bone mass and prevent hip fractures in certain groups of healthy postmenopausal women especially those over age 60 but do not prevent other types of fractures or colorectal cancer. For selected findings from the WHI Dietary Modification Trial http://www nhlbi nih gov/whi/diet_mod htm For more on the Women's Health Initiative see http://www nhlbi nih gov/whi/ For information on ovarian cancer see http://www cancer gov/cancertopics/types/ovarian For current recommendations on eating patterns for heart health see Your Guide to a Healthy Heart book at http://www nhlbi nih gov/health/public/heart/other/your_guide/healthyheart htm. For information on eating for general health see http://www health gov/dietaryguidelines/dga2005/recommendations htm Allowed HTML tags: <a> <em> <strong> <cite> <ul> <ol> <li> <dl> <dt> <dd> <blockquote> <sub> <sup><iframe><img><object><embed> We do offer unpaid internships in programming and science journalism to college students or recent graduates seeking to build up their portfolios. 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A diet low in fat could reduce the risk of ovarian cancer in healthy postmenopausal women according to new results from the Women’s Health Initiative (WHI) Dietary Modification Trial. Researchers found that after four years women who decreased the amount of dietary fat they consumed were 40 percent less likely to develop ovarian cancer than women who followed normal dietary patterns. As expected no effect was found during the first four years because preventive benefits on cancer often take many years to develop. Ovarian cancer affects about 1 in 60 U. S women in their lifetimes and has the highest mortality of all cancers of the female reproductive system. "Low-Fat Dietary Pattern and Invasive Cancer Incidence: Further Results from the Women’s Health Initiative Dietary Modification Trial," is published online October 9 by the Journal of the National Cancer Institute. The WHI Dietary Modification Trial was conducted in 40 clinical centers throughout the United States and is funded by the National Heart. Lung and Blood Institute (NHLBI) of the National Institutes of Health. The WHI Dietary Modification clinical trial followed 48,835 healthy postmenopausal women for an average of 8.1 years to test whether a low-fat diet would reduce the risk of cancer and cardiovascular disease. Nearly 20,000 women in the intervention group were counseled to decrease fat intake to 20 percent of calories and to replace calories from fat with calories from vegetables fruits and grains. The control group (nearly 30,000 women) received diet-related education materials only. Women in both groups started with average consumption of more than 35 percent of calories from fat when they joined the study. By the end of the first year the low-fat diet group reduced average total fat intakes to 24 percent of calories from fat about 11 percent less than the women in the usual diet group. By the end of the study women in the low-fat diet group averaged 29 percent calories from fat compared to 37 percent calories from fat in the usual diet group. The low-fat diet group also increased their consumption of vegetables fruits and grains. Researchers found that women who started with the highest fat intake and who reduced their fat intake the most during the study lowered their risk of ovarian cancer the most. In addition although no effect on rates of endometrial cancer were found the new results suggest a small reduction in overall risk of cancer among the women who ate less fat but this finding was not statistically significant. In the study's primary findings published in the February 8. 2006 issue of the Journal of the American Medical Association women in the low-fat diet group had a tendency toward reduced risk of breast cancer heart disease and stroke and no reduction in risk of colorectal cancer. The overall 9 percent reduction in breast cancer was not statistically significant; however like the results for ovarian cancer the study found that women who started with the highest fat intake lowered their risk of breast cancer more markedly. The WHI is the most comprehensive study to date of the causes and prevention of the major diseases affecting the health of older women. Over 15 years the study’s findings on heart disease breast and colorectal cancer and osteoporosis have stimulated many changes in clinical practice. The WHI is also one of the largest studies of its kind ever undertaken in the United States and is considered a model for future studies of women’s health. This study of low-fat dietary pattern is one of the three randomized clinical trials that make up the WHI. The others included trials of hormone therapy (estrogen plus progestin and estrogen alone). Both trials were stopped early because of increased risk of diseases like stroke blood clots and breast cancer and because the hormones failed to reduce risk of heart disease. The third clinical trial studied the effects of calcium and Vitamin D supplementation on osteoporosis-related bone fractures and on colorectal cancer. As reported in February 2006 the study found that calcium and vitamin D supplements provide a modest benefit in preserving bone mass and prevent hip fractures in certain groups of healthy postmenopausal women especially those over age 60 but do not prevent other types of fractures or colorectal cancer. For selected findings from the WHI Dietary Modification Trial http://www nhlbi nih gov/whi/diet_mod htm For more on the Women's Health Initiative see http://www nhlbi nih gov/whi/ For information on ovarian cancer see http://www cancer gov/cancertopics/types/ovarian For current recommendations on eating patterns for heart health see Your Guide to a Healthy Heart book at http://www nhlbi nih gov/health/public/heart/other/your_guide/healthyheart htm. For information on eating for general health see http://www health gov/dietaryguidelines/dga2005/recommendations htm Allowed HTML tags: <a> <em> <strong> <cite> <ul> <ol> <li> <dl> <dt> <dd> <blockquote> <sub> <sup><iframe><img><object><embed> We do offer unpaid internships in programming and science journalism to college students or recent graduates seeking to build up their portfolios. Development interns will need to be proficient in PHP and CSS and provide samples of work done in a multi-user environment platform and sign a non-disclosure agreement. Science journalists will need to provide samples from a university newspaper or professional publication and list which semester they want to work. Please use the contact info available in the footer of the page.

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A diet low in fat could reduce the risk of ovarian cancer in healthy postmenopausal women according to new results from the Women’s Health Initiative (WHI) Dietary Modification Trial. Researchers found that after four years women who decreased the amount of dietary fat they consumed were 40 percent less likely to develop ovarian cancer than women who followed normal dietary patterns. As expected no effect was found during the first four years because preventive benefits on cancer often take many years to develop. Ovarian cancer affects about 1 in 60 U. S women in their lifetimes and has the highest mortality of all cancers of the female reproductive system. "Low-Fat Dietary Pattern and Invasive Cancer Incidence: Further Results from the Women’s Health Initiative Dietary Modification Trial," is published online October 9 by the Journal of the National Cancer Institute. The WHI Dietary Modification Trial was conducted in 40 clinical centers throughout the United States and is funded by the National Heart. Lung and Blood Institute (NHLBI) of the National Institutes of Health. The WHI Dietary Modification clinical trial followed 48,835 healthy postmenopausal women for an average of 8.1 years to test whether a low-fat diet would reduce the risk of cancer and cardiovascular disease. Nearly 20,000 women in the intervention group were counseled to decrease fat intake to 20 percent of calories and to replace calories from fat with calories from vegetables fruits and grains. The control group (nearly 30,000 women) received diet-related education materials only. Women in both groups started with average consumption of more than 35 percent of calories from fat when they joined the study. By the end of the first year the low-fat diet group reduced average total fat intakes to 24 percent of calories from fat about 11 percent less than the women in the usual diet group. By the end of the study women in the low-fat diet group averaged 29 percent calories from fat compared to 37 percent calories from fat in the usual diet group. The low-fat diet group also increased their consumption of vegetables fruits and grains. Researchers found that women who started with the highest fat intake and who reduced their fat intake the most during the study lowered their risk of ovarian cancer the most. In addition although no effect on rates of endometrial cancer were found the new results suggest a small reduction in overall risk of cancer among the women who ate less fat but this finding was not statistically significant. In the study's primary findings published in the February 8. 2006 issue of the Journal of the American Medical Association women in the low-fat diet group had a tendency toward reduced risk of breast cancer heart disease and stroke and no reduction in risk of colorectal cancer. The overall 9 percent reduction in breast cancer was not statistically significant; however like the results for ovarian cancer the study found that women who started with the highest fat intake lowered their risk of breast cancer more markedly. The WHI is the most comprehensive study to date of the causes and prevention of the major diseases affecting the health of older women. Over 15 years the study’s findings on heart disease breast and colorectal cancer and osteoporosis have stimulated many changes in clinical practice. The WHI is also one of the largest studies of its kind ever undertaken in the United States and is considered a model for future studies of women’s health. This study of low-fat dietary pattern is one of the three randomized clinical trials that make up the WHI. The others included trials of hormone therapy (estrogen plus progestin and estrogen alone). Both trials were stopped early because of increased risk of diseases like stroke blood clots and breast cancer and because the hormones failed to reduce risk of heart disease. The third clinical trial studied the effects of calcium and Vitamin D supplementation on osteoporosis-related bone fractures and on colorectal cancer. As reported in February 2006 the study found that calcium and vitamin D supplements provide a modest benefit in preserving bone mass and prevent hip fractures in certain groups of healthy postmenopausal women especially those over age 60 but do not prevent other types of fractures or colorectal cancer. For selected findings from the WHI Dietary Modification Trial http://www nhlbi nih gov/whi/diet_mod htm For more on the Women's Health Initiative see http://www nhlbi nih gov/whi/ For information on ovarian cancer see http://www cancer gov/cancertopics/types/ovarian For current recommendations on eating patterns for heart health see Your Guide to a Healthy Heart book at http://www nhlbi nih gov/health/public/heart/other/your_guide/healthyheart htm. For information on eating for general health see http://www health gov/dietaryguidelines/dga2005/recommendations htm Allowed HTML tags: <a> <em> <strong> <cite> <ul> <ol> <li> <dl> <dt> <dd> <blockquote> <sub> <sup><iframe><img><object><embed> We do offer unpaid internships in programming and science journalism to college students or recent graduates seeking to build up their portfolios. Development interns will need to be proficient in PHP and CSS and provide samples of work done in a multi-user environment platform and sign a non-disclosure agreement. Science journalists will need to provide samples from a university newspaper or professional publication and list which semester they want to work. Please use the contact info available in the footer of the page.

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By John Borland October 10. 2007 | 11:33:50 AMCategories:    Pity the poor appendix. For many people it's certainly more trouble than it's worth change surface if it does play an immune-system role in the early years of life. But now a Duke professor who studies colonies of microbes in the be argues that the little three-inch pouch has a different function in keeping us healthy that might otherwise get flushed out by explosive bowel sicknesses. William Parker an assistant professor of experimental surgery at Duke University Medical Center has been studying layers of beneficial bacteria and other microbes that lie the intestinal wall called biofilms. These little white-hat beasties have jobs such as helping the gut break drink food. These layers move out to be particularly prevalent in the appendix andthe surrounding area where immune system tissue also lies. Parker sayshe believes this create from raw material is meant to defend the good microbes in theappendix which can serve as a kind of last stand in some kinds ofsickness. Diseases that cause severe diarrhea can wind up flushing most of thegood microbes and the biofilms from the intestinal tract. Parker says. The appendix can then answer as a corporeal Fort Knox storing backupsof these necessary bacterias that can then repopulate the body when theillness is over. This idea might certainly put a new light on the underappreciatedappendix particularly in parts of the world where cholera and otherstomach-dissolving illnesses be a possibility. So: say vestigial nolonger. Say forward-looking instead. (Image: National Institutes of Health) EDITOR: Adam Rogers | EDITOR: Kristen Philipkoski | CONTRIBUTOR: CONTRIBUTOR: John Borland | CONTRIBUTOR: Steven EdwardsCONTRIBUTOR: | CONTRIBUTOR: Aaron RoweCONTRIBUTOR: Alexis Madrigal | : Tech News. Gadget Reviews and Special Offers - all delivered to your mobile device. Visit Our Sister Sites: | | | | | | | | | | | | | | | | | | | | | bid to a magazine: © 2008 CondéNet. Inc. All rights reserved. Use of this site constitutes acceptance of our and

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Science education is getting a boost from University of the Pacific’s Pharm. D students. A new schedule supported by National Institutes of Health places adulterate of Pharmacy students – called Pharm. D students - in science classrooms in elementary schools throughout Pharm. D students participating ordain be required to take a course called “Science Education Experiences,� which teaches them how their science expertise can be used to enhance science education in an elementary school classroom. Students are then sent to second- and fifth-grade classrooms around “Pharmacy students and pharmacists have a wealth of science knowledge and experience they can share with students; not only to help with education but also to inspire more students to register science as a career,� said Jim Blankenship. Professor of Pharmacology and Toxicology at Pacific’s Thomas J. Long School of Pharmacy and Health Sciences. “We think this type of schedule might in a small way back up stimulate arouse in science among k-12 students and carry over to improve knowledge and arouse in science in our adult population.�

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Beckman Institute faculty member will be one of the nationally prominent cognitive aging researchers taking part in today's Foundation for the National Institutes of Health-sponsored Congressional Reception at the Rayburn House Building in Washington D. C. The Congressional Reception titled "cater the Nation’s Leading Scientists in Cognitive Aging and Health" will feature leading researchers meeting and discussing issues of cognitive aging with Senators and Congress members. Kramer. Co-chair of the research initiative and Director of the at Beckman testified before a United States Senate Subcommittee holding hearings on Alzheimer’s disease earlier this year.

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I wrote back wondering what might be done about it when public-health types docs and other health officials transfer out bad advice. After all when bad health advice comes from trustworthy-seeming -- and especially official and scientific -- sources it can prove anything but harmless. People develop worse health than they'd otherwise have had; some people may change surface die. In The New York Times the author whose about the low-fat craze set my own musings off. Tierney doesn't act an answer to my challenge but he does a first-class job of showing both how flagrantly the public-health sector screwed up in this case and of how that screwup came to be. It's desire watching dominos knock each other over. Basing their judgment on a single poorly-done chew over from the early 1950s the American Heart Association announced in 1960 that people at assay for heart disease should eat a low-fat fast. measure magazine featured the researcher behind the lousy chew over on its cover. In the 1970s a committee led by Sen. George McGovern urged Americans to eat low-fat. By 1980 the Dept of Agriculture had adopted the advice and incorporated it into the Food Pyramid. Let me tell that in a condensed version for emphasis: By 1980 the American Heart Association. measure magazine a Senate Committee and the U. S. D. A were urging Americans to fight heart disease by eating a low-fat fast. Meanwhile adjust good scientific evidence supported their advice. But how were Mr and Ms. Routine American to experience that? And it didn't stop there. The "scientific" and public-health consensus continued to increase. The National Institutes of Health and the American Cancer Society endorsed low-fat eating. Although the truth of the matter appears to be that fat in the fast has no significant impact on mortality whatsoever the U. S. Surgeon General himself announced in 1988 that fat in the American diet was a health concern Gary Taubes of cover deserves a lot of ascribe for his research. And John Tierney does an excellent job of describing how this mistaken public-health consensus cascaded into something that may come up have done real alter to American health. If you're a sly inside-the-media-beltway dog desire me you can't help but wonder how certain other Times staffers are reacting to Tierney's column. During the nutty years after all. The Times' own health writers () didn't exactly shy away from urging populate to eat. Taubes: fast became a religion. The whole low-fat idea.. came out of the counterculture and Berkeley and San Francisco in the '60s this idea that eating fatty meat in effect is the dietary equivalent of conspicuous consumption. There were famines going on around the world people were starving and here in America we were eating eggs and bacon for eat and huge steaks for dinner. This was just unacceptable politically sociologically ideologically. It merged with this idea that fat might create heart disease and then blossomed in the '70s. But my initial challenge remains change state: What can or should be done about it when public-health types copulate up -- and when that screwup isn't a be of for example failing to respond adequately to an emergency but instead involves handing out harmful advice to populate who were otherwise doing just fine thank you very much. It seems to me fair to say that we undergo on our hands here a real scandal. Perhaps a lawsuit or two might not go awry? After all if the story Gary Taubes tells is accurate where eating fat goes the public health of America -- not to have in mind the pleasure-level of America -- would be far higher had our public-health sector simply refrained from handing out any advice at all. go to think of it: What on hide is the federal government doing handing out eating advice anyway? undergo I overlooked something in the Constitution or in some Amendment or other where the government was sanctioned to tell Americans how to eat? Do we have here a classic example of the way government ordain tend to keep expanding until it's forcefully stopped from expanding any further? Today I blogged about this same thing after sitting over tea with a friend trying to understand what on EARTH we should do. We both have Diabetes 2 and the other markers for metabolic syndrome. Our doctors are cranky and sneering. Her husband is Blackfeet and taking 15 different pills all of them vaguely described and none with explained interactions. What makes it worth talking about is that though there is much overlap between us we have utterly opposite reactions to the meds we act for the same conditions. And our lifestyles are totally different. They alter their wheels roll and eat out. I stay domiciliate and do my same boring oatmeal beans steak and greens meals. NO ONE ordain listen to us. We do not necessarily respond to meds the way their pharm salesman said we would. All anticipate that we sneak sweets. They are correct when they anticipate we don't exercise unless desperate. I think we're missing something BIG and that it ordain go out of the studies of proteomics that everyone suddenly realized would be necessary once the genome was figured out. Food is not a one-size-fits-all deal. My intend. I keep saying it to be long enough for them to get the answers and -- in the meantime -- to elude all that incredible and fascistic entwinement of government and pharm corps. It's beyond what doctors can defend against now. Over half don't even belong to the AMA. I think I should avoid MD's and go to PhD's if there were any who ran clinics. I have no contend with the eating end of this issue. But I take great exception to the argument of the form. "If right {x} isn't in the Constitution it doesn't exist." The problem with that position is summed up by a challenge I'd love to ask Justice Scalia: "What if the original intent of the Founders was that the Constitution shouldn't be interpreted by original intent?" I'd accept with this at least for clinical investigate. Medical researchers have two problems one they can't control and one they can but don't. The first is their inability to run a controlled investigate. They can try with mice and the like but all that seems to prove is that mice ordain get cancer when fed any be of products in absurdly large quantities. The second is the chronic over-interpretation of data. I assume that this is sociological driven by a need for funding publicity etc. The cerebrate that one year the egg is evil and another it's the beat food ever is because medical researchers routinely publish two-sigma or change surface one-sigma results as significant. (A one-sigma result is a 68% confidence level meaning that about 1/3 of their measured data points fell outside this range.) They also tend to under-estimate their systematic uncertainties (from the aformentioned inability to isolate individual factors) and routinely blur the lie between correlation and causation.

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