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WASHINGTON, Jan. 19 (Xinhua) -- New research published this week in Nature Medicine indicates that targeted drugs such as gefitinib might more effectively treat non-small cell lung cancer if they could be combined with agents that block certain microRNAs.The study, led by investigators with the Ohio State University Comprehensive Cancer Center, shows that overexpression of two genes called MET and EGFR causes the deregulation of six microRNAs, and that this deregulation leads to gefitinib resistance.The findings support the development of agents that restore the levels of these microRNAs. It offers a new strategy for treating non-small cell lung cancer, which is responsible for about 85 percent of the 221,000 lung-cancer cases and 157,000 deaths that occur annually in the United States. It also suggests that measuring the expression levels of certain microRNAs -- those controlled by the MET gene -- might predict which lung-cancer cases are likely to be resistant to gefitinib.Epidermal growth factor receptor (EGFR) is frequently overexpressed in non-small cell lung cancer, and this leads to uncontrolled cell proliferation. Gefitinib selectively inhibits EGFR activation and triggers cancer cells to self-destruct by apoptosis. However, non-small cell lung cancer cells inevitably develop resistance to the drug. The study reveals how this resistance occurs."Our findings suggest that gefitinib resistance that is caused by MET overexpression is at least partly due to miRNA deregulation, " says principal investigator Carlo Croce.

COPENHAGEN, Nov.23 (Xinhua) -- Denmark's new tax on fatty foods is having little impact on consumer habits, an opinion poll showed Wednesday.Only seven percent of those polled said they had changed their shopping habits since the tax was imposed Oct.1, said FDB Analyse, which conducted the poll for Danish news agency Ritzau.The world's first fat tax affects products containing more than 2.3 percent saturated fat, meaning a kilo of saturated fat costs 16 Danish kroner (2.87 U.S. dollars).As a result, butter, cream, cheese, meat, cooking oil and processed foods like pizza and biscuits are among thousands of products that have become dearer in recent weeks.However, two out of three respondents to the poll said price rises are too low to make them alter their dietary habits, an opinion shared by some in the food retail sector."Price rises per product vary from a few oere to 2 kroner (0.36 U.S. dollar)," said Mogens Werge, Director of Consumer Policy at Coop, a supermarket chain which accounts for 40 percent trade in basic daily goods in Denmark."No Danes will change their dietary habits just because the cost of a packet of cookies rises by 35 oere," he told DR News, Denmark's public broadcaster.The Danish Agriculture and Food Council, an industry association, says the fat tax costs a Danish family with two children an additional 1,000 kroner (180 dollars), per year.Reacting to the poll, the Social Democratic Party (SDP), which leads Denmark's coalition center-left government, said the fat tax must be given more time to take effect."There are several parameters to measure the tax, one of which is purely economic, where you have to consider a longer time period," SDP consumer affairs spokesperson Mette Reissmann, told DR News."Also, I never thought we would suddenly become a nation that rejects fatty foods. It takes a long time to change consumer behavior," she added.The government's Commission on Prevention, tasked with finding ways to improve the nation's health, also said it is too early to evaluate the fat tax's impact. It believes the tax discourages purchase of unhealthy foods, and will help raise average Danish life expectancy by one week.For their part, two-thirds of poll respondents suggested the government would do better by removing value added tax (VAT) on healthy foods like fresh fruit and vegetables, and instead raise it on food products containing fat and sugar.Denmark already imposes 25 percent VAT on most consumer goods and food products.

WASHINGTON, Dec. 28 (Xinhua) -- People with diets high in several vitamins or in omega 3 fatty acids are less likely to have the brain shrinkage associated with Alzheimer's disease than people whose diets are not high in those nutrients, according to a new study published on Wednesday in the online issue of Neurology, the medical journal of the American Academy of Neurology.Those with diets high in omega 3 fatty acids and in vitamins C, D, E and the B vitamins also had higher scores on mental thinking tests than people with diets low in those nutrients. These omega 3 fatty acids and vitamin D are primarily found in fish. The B vitamins and antioxidants C and E are primarily found in fruits and vegetables.In another finding, the study showed that people with diets high in trans fats were more likely to have brain shrinkage and lower scores on the thinking and memory tests than people with diets low in trans fats. Trans fats are primarily found in packaged, fast, fried and frozen food, baked goods and margarine spreads.The study involved 104 people with an average age of 87 and very few risk factors for memory and thinking problems. Blood tests were used to determine the levels of various nutrients present in the blood of each participant. All of the participants also took tests of their memory and thinking skills. A total of 42 of the participants had MRI scans to measure their brain volume. Overall, the participants had good nutritional status, but seven percent were deficient in vitamin B12 and 25 percent were deficient in vitamin D.Study author Gene Bowman, of Oregon Health & Science University in Portland, said that the nutrient biomarkers in the blood accounted for a significant amount of the variation in both brain volume and thinking and memory scores. For the thinking and memory scores, the nutrient biomarkers accounted for 17 percent of the variation in the scores. For brain volume, the nutrient biomarkers accounted for 37 percent of the variation."These results need to be confirmed, but obviously it is very exciting to think that people could potentially stop their brains from shrinking and keep them sharp by adjusting their diet," Bowman said.

BEIJING, Sept. 29 (Xinhuanet) -- Even a slightly high blood pressure is considered dangerous to largely increase the stroke risk, a new study found.The finding was published Wednesday on the online edition of U.S. medical journal Neurology.In the study, researchers found people who have pre-hypertension, whose blood pressure measured between normal and high, are 55 percent more likely to suffer a stroke compared with normal people.The study involved data from 12 previous studies on blood pressure and stroke occurrence of some 500,000 adults.About one in three U.S. adults suffer from pre-hypertension, which is defined at a systolic blood pressure between 120 and 139 or a diastolic blood pressure between 80 and 89, according to the U.S. Joint National Committee on Prevention, Detection, Evaluation and Treatment of High Blood Pressure."People who do fall into the higher range of pre-hypertension should modify their lifestyle as much as possible," suggested Dr. Bruce Ovbiagele, director of the Olive View-UCLA Stroke Program and leading author of the study.Stroke is the number three cause of death, killing more than 130,000 in the U.S. a year, according to a CBS report.

BEIJING, Oct. 11 (Xinhuanet) -- For women, chocolate consumption needs to be high, which can lower stroke risk, researchers from the Karolinska Institute, Sweden, reported in the Journal of the American College of Cardiology. The consumption of chocolate has been demonstrated to reduce diastolic and systolic blood pressure in randomized, short-term trials. Chocolate has also been shown to improve endothelial and platelet function, and to improve insulin resistance.Susanna Larsson Ph.D. and the team conducted the research on the Swedish Mammography Cohort's 33,372 adult females aged from 49 to 83 years without history of stroke, coronary heart disease, stroke, or diabetes.They found those who ate at least two chocolate bars each week appeared to have a 20 percent lower risk of stroke, compared to those of the same age and weight who rarely or never ate chocolate. But, they found, it was only those in the highest quartile of chocolate consumption who had a significant drop in stroke risk.The researchers explained that cocoa has flavonoids - powerful antioxidants that can suppress LDL, low-density lipoprotein, that can cause stroke and other cardiovascular diseases.