Fatty Acids News and Research

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Researchers identify new sulfur-containing scent molecules in sweat

Sometimes, people just don't smell good – and not only in the figurative sense. The sense of smell plays an important role in interpersonal relations.

7 Oct 2004

New soybean oil that reduces trans fatty acids

Bunge Limited and DuPont today announced a new soybean oil that enables food service providers and food processors to reduce or eliminate trans fatty acids in their products.

6 Oct 2004

Research continues to show the cardiovascular benefits of fish consumption or omega-3 fatty acids

USA-Peer-reviewed research continues to show the cardiovascular benefits of fish consumption or intake of long-chain omega-3 polyunsaturated fatty acids (n-3 LC-PUFAs).

5 Oct 2004

Fish oils appear to reduce breast cancer risk

Researchers who found that fish oils appear to reduce breast cancer risk have now discovered that the oils may especially benefit women with particular genetic makeups.

21 Sep 2004

Mediterranean diet lowers risk of all-causes of death

Individuals 70 to 90 years old who adhered to a Mediterranean-type diet and several healthy lifestyle habits had a more than 50 percent lower death rate than those who did not, according to a study in the September 22/29 issue of JAMA.

21 Sep 2004

Treatment with vitamin A and an omega-3 fatty acid slows down the progression of retinitis pigmentosa

Patients with retinitis pigmentosa, a progressive eye disease that can cause vision loss, who were treated with vitamin A and docosahexaenoic acid (DHA), a kind of omega-3 fatty acid, did not experience slowing of the progression of their disease

12 Sep 2004

Health claims for omega-3 rich conventional food now allowed

The Food and Drug Administration (FDA) has announced the availability of a qualified health claim for reduced risk of coronary heart disease (CHD) on conventional foods that contain eiscosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) omega-3 fatty acids.

9 Sep 2004

Health claim for omega-3 fatty acids should help consumers reduce risk of coronary heart disease

The Food and Drug Administration (FDA) today announced the availability of a qualified health claim for reduced risk of coronary heart disease (CHD) on conventional foods that contain eiscosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) omega-3 fatty acids.

8 Sep 2004

Omega-3 supplement may help protect against Alzheimer's

Higher intake of fatty, cold-water fish (such as tuna, salmon, and mackerel) has long been associated with a lower risk of dementia and Alzheimer's and epidemiological studies suggest that dietary supplements of omega-3 polyunsaturated fatty acids might also protect against Alzheimer's disease.

1 Sep 2004

Salmon fed with large amounts of omega-3 fatty acid better for cardiac patients than salmon fed with vegetable oil

A study carried out by the Heart and Lung Centre at Ullevaal Hospital in Oslo has demonstrated that domesticated salmon fed with fish oil containing a large amount of omega-3 fatty acids is better for cardiac patients than salmon fed with vegetable oil (rapeseed oil).

1 Sep 2004

Never mind the gills here's the oyster gonads

The researchers studied 8 Sydney rock oysters, concentrating on the levels of omega-3 fatty acids in the gills, muscles and gonads.

11 Aug 2004

Overcoming the problems associated with adding omega-3s to food

As the health benefits of omega-3 fatty acids reach the awareness of consumers eager to improve the functions of their body -- from the cardiovascular system to the brain -- food makers are scurrying to enrich and fortify products with omega-3s and get them to market. But one major obstacle tempers progress -- flavor.

26 Jul 2004

Cancers of the gut amongst the most preventable through changes in diet

Cancers of the gut are one of the major causes of death from cancer, but a review published this week shows that they are also amongst the most preventable through changes in diet.

23 Jul 2004

Reacting to the obesity epidemic, food consumers have stirred a global health revolution

Since eliminating fats can upset the nutritional balance, researchers are constantly trying to develop innovative methods to improve the health properties of oils and fats.

21 Jul 2004

Healthy fats and oils essential to satisfy calorie-conscious consumers

Reacting to the obesity epidemic, food consumers have stirred a global health revolution and are increasingly demanding healthier oils and fats.

4 Jul 2004

Omega-3's - fatty acids, can be produced in bioengineered plants

Long-chain omega-3 polyunsaturated fatty acids (n-3 LC-PUFAs) have benefits regarding cardiovascular and inflammatory function, certain types of cancer, and maternal and infant health, according to recent peer-reviewed studies.

2 Jul 2004

Eating eggs does not increase risk of cardiovascular disease

New research shows that egg cholesterol does not impact the harmful, most atherogenic, LDL-cholesterol particles in blood, according to a new study published in the June issue of Metabolism.

26 Jun 2004

Eating fish during pregnancy produces children with better language and communication skills

A new study of children in Bristol has shown that women who ate fish regularly during pregnancy had children with better language and communication skills by the age of 18 months.

24 Jun 2004

Pregnant female asthmatics who eat oily fish may be helping to protect their children against developing asthma

Pregnant female asthmatics who eat oily fish, such as salmon or trout, may be helping to protect their children against developing asthma, according to a study presented at the American Thoracic Society International Conference in Orlando on May 25.

25 May 2004

WHO to tackle heart disease, diabetes, cancers, road safety as well as diseases

The World Health Assembly, the supreme decision-making body of the World Health Organization, has raised global public health to a new level, by resolving to take more action to prevent death and illness resulting from heart disease, diabetes, cancers, road safety, and lack of access to health services as well as from diseases spread by viruses, bacteria and other dangerous microbes.

22 May 2004