Eating more fruits, vegetables may cut stroke risk worldwide

Eating more fruits and vegetables may reduce the risk of stroke worldwide, according to a new analysis of 20 studies conducted in Europe, the United States and Asia. The American Heart Association advises the average adult to eat four to five servings each of fruits and vegetables daily, based on a 2,000-calorie diet. A diet rich in a variety of colors and types of vegetables and fruits is a way of getting important nutrients that most people don’t get enough of, including vitamins, minerals, and dietary fiber.

Could a maternal gluten-free diet protect offspring against type 1 diabetes?

Researchers found that a maternal gluten-free diet changed the intestinal bacteria of mice and their offspring, which appeared to protect mouse pups against type 1 diabetes.

Glutamine supplements in ICU may increase risk of patient death

To help healthcare providers stay abreast of the latest and ever-changing developments in clinical nutrition, the Journal of Parenteral and External Nutrition (JPEN) makes research available as soon…

Increasing CO2 concentrations ‘threaten human nutrition’

Carbon dioxide levels have been rising since the Industrial Revolution, but now, researchers have found these rising levels are reducing concentrations of iron and zinc in crops.