Σάββατο, 14 Ιουνίου 2014

ScienceDaily: Living Well News

ScienceDaily: Living Well News


Emotional contagion sweeps Facebook, finds new study

Posted: 13 Jun 2014 11:25 AM PDT

When it hasn't been your day – your week, your month, or even your year – it might be time to turn to Facebook friends for a little positive reinforcement. Emotions can spread contagiously among users of online social networks, both positive and negative, researchers report. The experiment is the first to suggest that emotions expressed via online social networks influence the moods of others, they say.

Antenatal classes for better mother-baby bonding

Posted: 13 Jun 2014 10:05 AM PDT

A one-off 3-hour antenatal class called 'Click' provides prospective parents with the knowledge and practical skills to build strong parent-infant bonds, according to new research. The quality of antenatal classes provided in the UK is currently quite variable in terms of length and content; with some receiving nothing, while others attend classes for as much as two hours per week for one month. There is often little or no guidance on the psychological needs of the infant.

Lower vitamin D level in blood linked to higher premature death rate

Posted: 12 Jun 2014 02:46 PM PDT

Researchers have found that people with lower blood levels of vitamin D were twice as likely to die prematurely as people with higher blood levels of vitamin D. The finding was based on a systematic review of 32 previous studies that included analyses of vitamin D, blood levels and human mortality rates. The specific variant of vitamin D assessed was 25-hydroxyvitamin D, the primary form found in blood.

Processed red meat linked to higher risk of heart failure, death in men

Posted: 12 Jun 2014 02:46 PM PDT

Men who regularly eat moderate amounts of processed red meat such as cold cuts (ham/salami) and sausage may have an increased risk of heart failure incidence and a greater risk of death from heart failure. Researchers recommend avoiding processed red meat and limiting the amount of unprocessed red meat to one to two servings a week or less.

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