Word: risked
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Dates: during 2010-2019
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Anyone who has seen a doctor recently knows the major culprits of heart disease - high cholesterol, high blood pressure, smoking, too little exercise. For years, physicians have been warning their patients about these risk factors for heart attack and stroke. But with the explosion of research on the genetic drivers of disease, a group of experts at Brigham and Women's Hospital in Boston wondered how these tried and true markers of heart problems would stack up against the predictive power of the latest genomic science...
What they found came as a bit of a surprise. It turns out that the simpler measures - blood pressure, cholesterol and even family history of the disease - could predict just as accurately as sophisticated genetic screens who was at highest risk of heart problems in a 12-year follow-up period. (See the top 10 medical breakthroughs...
...colleagues assessed whether the predictive capability of two popular screening tools that heart experts currently use - known as the Framingham risk score and the Reynolds score - could be improved by adding information from two genetic screens that her team constructed by scouring the literature for genes that had been linked to heart disease...
...succeed, the funds would be reimbursed to taxpayers. But some environmentalists point out that there's a reason no American nuclear plants have been built in more than three decades: the projects tend to be hit with construction delays, and the Congressional Budget Office (CBO) estimates that the risk of default on a new nuclear plant is higher than 50%. In a conference call with reporters, Energy Secretary Steven Chu seemed unaware of the CBO report, although he downplayed the fiscal risk. "Even Wall Street traders say these reactors are too risky to invest in," said Schreiber...
...tends to think in sports terms anyway. Every city magazine has a "best of" issue whose every category is hotly debated. The stars the local paper gives out make or break restaurants by telling uncertain diners with limited money to spend where they can blow it with the minimum risk. Chefs like to say that they just want to feed people, or, more wussily still, "make my guests happy." But the truth is that they got into the business because they were creative and driven and wanted to do something special, and usually something more special than their peers...