Mediterranean diet ‘reduces genetic stroke risk’

Scientists say they have discovered that the Mediterranean diet may prevent a genetic risk of stroke since it appears to interact with a particular gene variant usually associated with type 2 diabetes…

Gene expression may reveal who will benefit from vitamin D

Studying the expression of genes that are dependent on vitamin D makes it possible to identify individuals who will benefit from vitamin D supplementation, shows a University of Eastern Finland study published recently in PLoS One.

Even ‘safe’ levels of added sugar may be harmful

Consuming the equivalent of three cans of soda on a daily basis, or a 25% increased added-sugar intake, may decrease lifespan and reduce the rate of reproduction, according to a study of mice published in the journal Nature Communications. Researchers from the University of Utah conducted a toxicity experiment on 156 mice, of which 58 were male and 98 were female…

Link between DHA-enriched formula in infancy and positive cognitive outcomes in childhood

University of Kansas scientists have found that infants who were fed formula enriched with long-chain polyunsaturated fatty acids (LCPUFA) from birth to 12 months scored significantly better than a control group on several measures of intelligence conducted between the ages of three to six years…

Eating fish weekly ‘halves’ risk of rheumatoid arthritis

Eating one portion of fatty fish every week, or four of lean fish, could halve the risk of developing rheumatoid arthritis, according to a study published in the journal Annals of the Rheumatic Diseases…

Healthy diet, moderate alcohol linked with decreased risk of kidney disease in patient with diabetes

Eating a healthy diet and drinking a moderate amount of alcohol may be associated with decreased risk or progression of chronic kidney disease (CKD) in patients with type 2 diabetes mellitus, according to a new report.

‘Big breakfast healthier than a big dinner’

Researchers have found that eating a big breakfast of 700 calories promotes weight loss and reduces risks for diabetes, heart disease and high cholesterol. The study, recently published in Obesity comes from Tel Aviv University, where Prof.

Checking sous vide cooking for safety

The Institute of Food Research (IFR) has been undertaking research for the Food Standards Agency to establish if the cooking technique sous vide is safe. Sous vide uses lower temperatures to improve food quality and could be a step closer to being more widely adopted after Institute of Food Research scientists assessed the steps needed to ensure the process is safe…

Harmful, hidden toxins in the diets of pregnant women

UC Riverside study suggests that prenatal health care professionals do more to advise patients to avoid tap water, certain types of fish, caffeine, and canned goods that may put developing babies at risk…

Lung cancer risk cut by eating raw garlic

Eating raw garlic twice a week could potentially halve the risk of developing lung cancer, according to a study published in the journal Cancer Prevention Research…

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