The risk of developing serious lung disease can be halved by eating a diet rich in Mediterranean foods. But a Western diet – full of refined foods, red meat, and deep fried foods like chips – can quadruple the risk of getting illnesses such as emphysema and bronchitis.

It has always been a puzzle that while lung disease is mainly caused by smoking, not all smokers develop it. So researchers have been examining how genetic and environmental factors, such as diet, play a role. Doctors have already claimed the Mediterranean diet – high in fruit, vegetables, fish and ‘healthy’ fats such as those in olive oil, while low in red meat and dairy products – can improve heart health and help stave off cancer.

Now a major study from the U.S. has found it can halve the risk of developing lung disease. The research from the Harvard School of Public Health in Boston followed the health of 42,917 men taking part in the U.S. Health Professionals Follow-up Study. All were asked about their medical history, diet and lifestyle, including how much they smoked and exercised. The more closely the Mediterranean diet was followed, the lower the risk of developing lung disease over the 12-year study period.

Last month, researchers from the UK’s National Heart and Lung Institute, the University of Crete, Venezelio General Hospital in Crete, and the Centre for Research in Environmental Epidemiology in Barcelona, found that the Mediterranean diet helped prevent the development of asthma and respiratory allergies in children.

Last year, U.S. researchers found that the Mediterranean could reduce the risk of developing Alzheimer’s disease. Other researchers have shown that those who follow the diet live longer. Researchers have suggested that the Mediterranean diet appears to improve the function of blood vessels by giving flexibility to the cells lining the walls of blood vessels, which also helps keep lungs healthy. In addition, antioxidants such as vitamins C and E, the body’s protection against cell damage, help the person to cope more effectively with inflammatory lung disease. Previous research from a team at St George’s Hospital Medical School in London found good lung function was linked to high intakes of vitamins C, E and beta-carotene, citrus fruits, apples and fruit juice. It is thought that high intake of salt and fatty acids – such as those found in margarine – could also increase the risk of lung problems.

The guidance replaces existing advice which recommends that pregnant women or women trying to conceive should not drink more than one to two units of alcohol once or twice a week, and should avoid getting drunk. The Department said the new guidance was not based on new scientific evidence but was needed to help ensure that women did not underestimate the risks to their baby.

This message to avoid alcohol completely in pregnancy and when trying for a baby has been a long time coming. In January 2000, research from Queen’s University claimed that the Department of Health (who at that point in time recommended that pregnant women could drink four units of alcohol a week) and the Royal College of Obstetricians and Gynaecologists (who said that seven units of alcohol a week was not harmful) were offering unsound and dangerous advice.

The study showed that even a tiny amount of alcohol (4 glasses of wine a week) can affect an unborn baby’s brain and central nervous system. Scientists concluded that women who drink throughout their pregnancy will produce children with shorter attention spans, and their children will also find it more difficult to do well at school. At that time, Britain was the only developed country where pregnant women were officially told that they could drink.

The message is simple: avoid alcohol if pregnant or trying to conceive.

For years, women around the menopause have been told to take calcium and vitamin D tablets to protect their bones. But researchers believe there could be another incentive – staying slim.

Women over 50 who regularly take calcium and vitamin D supplements are less likely to gain weight than those who do not, according to a study. Researchers found that those who were deficient in calcium and vitamin D got the greatest benefits. The finding comes from a seven-year study of more than 36,000 U.S. women aged 50 to 79 enrolled in the Women’s Health Initiative Study. Half the women took 1,000mg of calcium and 400 ius of vitamin D every day; the other half took placebo pills.

After the menopause, women tend to gain weight especially around the middle. The results of the study showed that calcium and vitamin D supplements slowed the weight gain — particularly among women who weren’t getting enough calcium to begin with. The important thing about this study is that by taking extra calcium and vitamin D you are not only protecting your bones but can easily prevent some of that weight gain after menopause.

Calcium seems to reduce fat absorption and increase leptin, the substance that curbs appetite. Older women are encouraged to take calcium supplements to prevent osteoporosis, so this research suggests there may be a double benefit. In addition, we’ve seen recent reports that vitamin D may play a part in preventing breast cancer and other disorders. Most good ‘bone’ supplements will contain both calcium and vitamin D so you do not have to take separate supplements of the two nutrients.