New method detects COVID-19 antibodies in five minutes
Rapid, cheap and accurate tests continue to be essential for epidemiological surveillance and for health services to monitor and contain the spread of SARS-CoV-2.
In...
Diet to lower blood pressure also improved other factors in heart health
Cardiovascular disease (CVD) is the leading cause of death in the United States.
Public health advocates frequently cite Americans' high-sodium diet as one factor in...
Cruciferous vegetables may reduce kidney damage in diabetes
In a recent study from AlMaarefa University, scientists found a compound that the pungent taste in some cruciferous vegetables may help reverse kidney problems...
3 heart surgeries and a mini-stroke by age 35. This year? 3 marathons
For his first 29 years, Justin Cadelago thought little about his heart. The exception was even a fun memory: he got to leave school...
A high sodium, low potassium diet could increase risk of cognitive decline
In a study from China, scientists found a high sodium, low potassium diet could increase your risk of cognitive decline.
Dementia impairs sufferers' ability to...
Kidney injury from COVID-19 may be twice as common as detected
Scientists found millions of COVID-19 patients may have undiagnosed acute kidney injury (AKI).
Scientists find less-invasive treatment for certain head and neck cancers
Scientists found a less invasive way to treat a subset of head and neck cancers, which could potentially change the standard of care for patients.
Higher vitamin K intake linked to lower bone fracture risk in older people
In a study from Edith Cowan University and elsewhere, scientists found there may be something you can do to help reduce your risk of fractures later in life.
Cannabis is no better than a placebo for treating pain
Although cannabis (and cannabis-derived products, such as CBD) may be widely used for reducing pain, how effective it really is in doing this is still unclear.
Shaking less salt on your food could reduce your heart disease risk
Adding additional salt to foods at a lower frequency is associated with a reduced risk of heart disease, heart failure, and ischemic heart disease.