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Chemicals found in consumer products could contribute to onset of lipid-related diseases

Chemical compounds found in many consumer products could be major contributors to the onset of lipid-related diseases, such as obesity, in humans, according to a Baylor University study.

19 May 2020

DZD researchers discover additional genetic cause for non-alcoholic fatty liver disease

In Germany about 18 million people suffer from non-alcoholic fatty liver. The causes of this disease are manifold and include environmental as well as genetic factors.

19 May 2020

Neuroscientists trace brain-to-gut pathways

Neuroscientists at the University of Pittsburgh Brain Institute have traced neural pathways that connect the brain to the stomach, providing a biological mechanism to explain how stress can foster ulcer development.

18 May 2020

Schools can create predictable screen-free time for children

The latest screen-time related research from Dr. Pooja Tandon, a child health and development expert at Seattle Children's Research Institute, was inspired by her oldest son.

18 May 2020

"Power-to-protein" approach offers a new way to feed the world's population

Proteins form an essential part of human nutrition. Up to now, we have generally consumed them in meat, animal products such as milk and eggs, or even in plants.

18 May 2020

Metabolic signature determines adherence and metabolic response to Mediterranean diet

A newly identified "metabolic signature" can evaluate an individual's adherence and metabolic response to the Mediterranean diet and help predict future risk of developing cardiovascular disease (CVD), according to new research led by Harvard T.H. Chan School of Public Health with collaborators from the Broad Institute of MIT and Harvard and Spain.

15 May 2020

FAO issues global call for zero tolerance on food waste

Minimizing food waste is top of mind right now during the COVID-19 global pandemic, with the public concerned about the potential ramifications for our food supply chain.

15 May 2020

Scientists produce corals with increased heat tolerance to reduce reef bleaching

A team of scientists has successfully produced in a laboratory setting a coral that is more resistant to increased seawater temperatures.

15 May 2020

New method to assess the veracity of messages about food and nutrition

The journal PLOS ONE has published an article that explains the methodology used by Nutrimedia to assess the veracity of messages about nutrition.

15 May 2020

COVID-19 and food insecurity in the U.S.

A new paper published on the preprint server medRxiv* in May 2020 reports that the measures taken to block the spread of the severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) such as social distancing and lockdown are associated with widespread effects on food security in the US state of Vermont.

14 May 2020

Estonians eat less fiber than recommended, study confirms

For normal gut and body function, the diet should contain sufficient amounts of (at least 25 - 35 grams of) various (a variety of )dietary fibers. Fibers are a type of carbohydrates forming a big group of molecules of very different structures and sizes that have different functions in our body.

12 May 2020

Eating one meal high in saturated fat may hinder our ability to focus

Fatty food may feel like a friend during these troubled times, but new research suggests that eating just one meal high in saturated fat can hinder our ability to concentrate - not great news for people whose diets have gone south while they're working at home during the COVID-19 pandemic.

12 May 2020

Soft robotic exosuit improves biomechanical gait functions in stroke patients

Stroke is the leading cause of serious long-term disability in the US with approximately 17 million individuals experiencing it each year.

11 May 2020

Disruptions to food supply chains from COVID-19 may have worsened disparities, say experts

Even before the coronavirus pandemic wreaked havoc with the nation's food supply and economy, one in seven adults between the ages of 50 and 80 already had trouble getting enough food because of cost or other issues, a new poll finds.

11 May 2020

Healthy eating habits early in life may reduce risk of adult obesity, cardiovascular disease

How children are fed may be just as important as what they are fed, according to a new scientific statement from the American Heart Association, "Caregiver Influences on Eating Behaviors in Young Children," published today in the Journal of the American Heart Association.

11 May 2020

Eating healthy as a child reduces risk of obesity and heart disease later in life

Not surprisingly, a new statement from the American Heart Association (AHA) notes that children who eat healthily grow up to be adults with little risk of obesity and heart disease.

11 May 2020

New initiative to deliver immune support saves lives of frontline NHS staff

The new Frontline Immune Support Team has been founded to provide quality, free immune support to frontline NHS staff risking their lives in the struggle to combat the Covid-19 pandemic.

11 May 2020

George Mason researchers partner with World Bank to launch web portal for hospitals

George Mason University professor Elise Miller-Hooks and her team have been studying and modeling the flow of patients through American hospitals in times of crisis since 2014.

9 May 2020

Scientists discover new metabolism regulation system for the brown adipose tissue

Scientific team found a new metabolism regulation system for the brown adipose tissue using the kallikrein-kinin hormonal system, so far related to the physiology of the renal and cardiovascular system and inflammation and pain processes.

8 May 2020

Study examines the link between flavenoid-rich foods and risk of Alzheimer’s disease

Older adults who consumed small amounts of flavonoid-rich foods, such as berries, apples and tea, were two to four times more likely to develop Alzheimer's disease and related dementias over 20 years compared with people whose intake was higher, according to a new study led by scientists at the Jean Mayer USDA Human Nutrition Research Center on Aging (USDA HNRCA) at Tufts University.

6 May 2020

Nutrition News and Research

Chemicals found in consumer products could contribute to onset of lipid-related diseases

DZD researchers discover additional genetic cause for non-alcoholic fatty liver disease

Neuroscientists trace brain-to-gut pathways

Schools can create predictable screen-free time for children

"Power-to-protein" approach offers a new way to feed the world's population

Metabolic signature determines adherence and metabolic response to Mediterranean diet

FAO issues global call for zero tolerance on food waste

Scientists produce corals with increased heat tolerance to reduce reef bleaching

New method to assess the veracity of messages about food and nutrition

COVID-19 and food insecurity in the U.S.

Estonians eat less fiber than recommended, study confirms

Eating one meal high in saturated fat may hinder our ability to focus

Soft robotic exosuit improves biomechanical gait functions in stroke patients

Disruptions to food supply chains from COVID-19 may have worsened disparities, say experts

Healthy eating habits early in life may reduce risk of adult obesity, cardiovascular disease

Eating healthy as a child reduces risk of obesity and heart disease later in life

New initiative to deliver immune support saves lives of frontline NHS staff

George Mason researchers partner with World Bank to launch web portal for hospitals

Scientists discover new metabolism regulation system for the brown adipose tissue

Study examines the link between flavenoid-rich foods and risk of Alzheimer’s disease

Designing fluidic architecture for scalable diagnostic platforms

Evaluating new approaches for rare disease genomics

Expanding access to NMR with the Fourier 80 Duo

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