Latest Entries
Behavior / Diet

Simplifying our Rules

I recently read yet another research study finding that dietary sodium intake has very little effect on an individual’s blood pressure over time, in line with a growing body of evidence refuting dietary salt as an important factor in hypertension (except for a small portion of hypertensive adults who suffer specifically from salt-sensitive hypertension). Guidelines establishing quantifiable … Continue reading

Cardiovascular Disease / Health / Mortality

Tweeting our Happiness and Health

I previously wrote about the novel use of Twitter to predict geographic happiness, citing a study that used a geo-tagged data set of over 80 million words generated in 2011 on Twitter to estimate the happiest and saddest states (shown in red and blue, respectively, on the map). Authors describe their methodology as follows: “To measure sentiment … Continue reading

Evidence

Find Your Number

I adjunct at University of Connecticut, so frequently use their online databases for journal research. Not so exciting, but necessary. However, I recently logged on to discover a new resource they’ve made available…Statista! For those of you who don’t know about it, this is a web-based portal that provides access to statistics on almost any … Continue reading

running / Women

Estrogen, Blood Clots and Marathon Running

Marathon running is getting popular! It has increased 40% over the past decade, with 2013 yielding 1100 marathons and 541,000 finishers (57% men, 43% women). I’ve written before in several blog posts about our research at both the Boston Marathon and NU Hartford Marathon. We’ve been pursuing a line of research looking at whether the combination of air travel … Continue reading

Diet / Evidence

Vegetable, Vegetable

While scrolling through the National Geographic March 2015 issue, I found a brief synopsis of a research article analyzing the effects that various diets have on our carbon footprint. Researchers estimated the global warming potential of various diets by weighting dietary components according to carbon dioxide, methane and nitrous oxide produced during production, transport, storage, cooking … Continue reading