Popular diet could increase risk of birth defects

For the first time, a low-carbohydrate diet during pregnancy has been linked with a significant increase in the risk of birth defects.

Green tea compound may reduce the harms of a Western diet

A Western diet has been linked to obesity, insulin resistance, and memory impairment. A green tea compound may help to offset these effects, study finds.

Could low vitamin D in pregnancy mean a risk of MS in offspring?

Multiple sclerosis has been linked with low vitamin D intake; a new study adds evidence that low vitamin D during pregnancy could raise the risk of MS in later life.

Consumption of sweetened drinks now linked to heart failure

Sweetened drinks have been linked to numerous ailments over the years.

Sugary drink consumption, birth weight and adult lifestyle linked to type 2 diabetes risk

Regular sugary drink consumption and a combination of low birth weight and unhealthy lifestyle in adulthood have been linked to greater risk of type 2 diabetes in two new studies.

Chocolate consumption linked to lower stroke and heart disease risk

Though various health benefits have been linked to eating dark chocolate, a new study suggests there are potential health benefits associated with milk chocolate consumption.

Could vitamin D deficiency increase the risk of schizophrenia?

Vitamin D deficiency has been linked to numerous health problems. Now, a new study suggests that people who are vitamin D deficient may be more likely to develop schizophrenia.

Carbs turned into colorectal cancer by gut microbes in those predisposed to the disease

Colorectal cancer has been linked to carbohydrate-rich western diets, but the underlying mechanisms have been unclear.

‘A glass of milk a day’ may delay knee osteoarthritis in women

A degenerative disease causing pain and swelling of the knee joints, knee osteoarthritis currently has no cure. But researchers say drinking milk every day has been linked to reduced progression of the disease.

CCNY chemists use sugar-based gelators to solidify vegetable oils

Researchers at The City College of New York have reported the successful transformation of vegetable oils to a semisolid form using low-calorie sugars as a structuring agent. The findings portend the development of alternatives to structured oil products produced using saturated/trans fatty acids, which have been linked to coronary artery disease, obesity and diabetes.

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