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.

People who significantly cut back on the amount of salt in their diet could reduce their chances of developing cardiovascular disease by a quarter, according to a recent report. Researchers in Boston also found a reduction in salt intake could lower the risk of death from cardiovascular disease by up to a fifth.

Cardiovascular disease refers to the group of diseases linked to the heart or arteries, for example a stroke or heart disease. While there is already a substantial body of evidence showing that cutting back on salt lowers blood pressure, studies showing subsequent levels of cardiovascular disease in the population have been limited and inconclusive. This new research provides some of the strongest objective evidence to date that cutting your salt intake by a mere three grams a day can reduce your long term risk of future cardiovascular disease.

Researchers followed up participants from two trials completed in the nineties which had been conducted to analyse the effect that reducing salt in the diet had on blood pressure. The reduction in the risk of developing cardiovascular problems as a result of the sodium reduction intervention was substantial. The results showed these pre-hypertensive (pre-high blood pressure) individuals were 25% less likely to develop cardiovascular problems over the course of the 10-15 years post-trial. There was also a 20% lower mortality rate. This risk reduction was evident in each trial.

Children who eat a Mediterranean diet packed with fruit, vegetables and nuts are less likely to develop asthma and allergies, say researchers. A study carried out on the Greek island of Crete found eating high quantities of traditional foods such as olive oil could protect youngsters from wheezing and other allergic symptoms.

Researchers found eight out of 10 children ate fresh fruit – and over two thirds of them fresh vegetables – at least twice a day. The effect of diet was strongest on allergic rhinitis which results in a runny or blocked nose, but it also gave protection against asthma symptoms and skin allergies. Children who ate nuts at least three times a week were less likely to wheeze, as well as those who enjoyed grapes.

But high consumption of margarine doubled the chances of asthma and allergic rhinitis, says a report published in the medical journal Thorax. Researchers believe the epidemic of asthma in developed countries could be linked to a move away from natural, fresh foods to fast foods – as has happened here since the 1970s. In recent years the Mediterranean diet has been thought to also improve heart health and stave off cancer because it is high in fruit, vegetables, fish and ‘healthy’ fats such as those in olive oil, while low in red meat and dairy products.