Osteoporosis: Could selenium reduce risk?

A recent study concludes that consuming higher levels of dietary selenium shows an association with a reduced risk of developing osteoporosis.

Coffee drinkers have healthier gut microbiotas

New research finds that high caffeine consumers have more diverse compositions in their gut microbiotas with higher levels of anti-inflammatory bacteria.

Tomato juice: Could 1 cup per day keep heart disease at bay?

A new study concludes that drinking tomato juice each day can reduce the levels of certain markers of cardiovascular disease. However, more work is needed.

What to know about non-fasting triglyceride tests

Triglyceride tests measure the levels of triglycerides in the blood. Concentrations of these fats or lipids in the blood increase after a meal, so fasting triglyceride tests are common.

Two common iron supplements may cause cancer

Researchers find that certain iron supplements — called ferric citrate and ferric EDTA — increase the levels of a cancer biomarker.

Can pecans protect heart health?

A new study concludes that adding pecan nuts to the diet reduces the levels of markers that signal cardiovascular risk. Here, we delve into the details.

How a small dietary change might keep your brain young

A new study has found a significant relationship between consuming higher levels of leafy greens and maintaining cognitive ability as we age.

Vitamin D might prevent type 1 diabetes

Higher levels of vitamin D in infancy and childhood may protect children against islet autoimmunity and type 1 diabetes, a new study suggests.

Cadmium may raise risk of endometrial cancer

A case-control study of 1,510 women found that the risk of endometrial cancer was 22 percent higher in those with higher levels of cadmium.

Vegetable pigment may reduce inflammation in heart disease patients

Higher levels of lutein, a pigment found in plants and eggs, correlates with lower levels of inflammation marker in patients with coronary artery disease.

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