We often look to science to solve life’s difficult questions. But sometimes it hands us more uncertainty. Take three reports in today’s New England Journal of Medicine. One shows that eating less sodium (a main component of salt) could save more than a million lives a year worldwide. A second came to a nearly opposite conclusion — that current average sodium intake is okay for cardiovascular health while getting either too little or too much is a problem. The third study essentially agreed with the second, but found that getting too little potassium may be as bad as getting too much sodium. The findings are certain to fuel the already heated debate on sodium and the international efforts to get people to take in less of it. But until there are good answers to the questions raised by the studies, it’s too soon to throw out recommendations to reduce sodium intake, especially in high-risk groups. Another lesson from the three New England Journal articles worth keeping in mind: getting more potassium from fruits, vegetables, and other foods is a good way to help keep your heart and arteries healthy.
Surviving cancer was once a challenging achievement. Today, more than 12 million Americans are cancer survivors, and many live long after their diagnoses. New guidelines from the American Cancer Society (ACS) offer them science-based advice for eating better and staying active—two keys to healthy living for cancer survivors and everyone else. The report, called Nutrition and Physical Activity Guidelines for Cancer Survivors, is available for free from the ACS website. The guidelines provide specific advice for survivors of a variety of major cancers: prostate, colorectal, lung, breast, ovarian, endometrial, upper GI, head and neck, and hematologic. They urge cancer survivors to maintain a healthy weight, avoid inactivity and return to normal daily activities as soon as possible following diagnosis, eventually aim to exercise at least 150 minutes per week, and follow an eating pattern that is rich in vegetables, fruits, and whole grains.