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Nutrition

How fish oil may prevent cognitive decline in people with heart disease

In a recent study from Harvard Medical School, scientists found that two omega-3 fatty acids found in fish oil may help improve brain function...

High omega-3 DHA level may halve your risk of Alzheimer’s disease

In a recent study from the Fatty Acid Research Institute, scientists found that people with a higher blood DHA level are 49% less likely...

Diet designed to lower blood pressure also can lower risk of kidney disease

In a study from Johns Hopkins, scientists found people who ate a diet high in nuts and legumes, low-fat dairy, whole grains, fruits, and...

Artificial sweeteners could affect your blood sugar, study finds

Since the late 1800s non-nutritive sweeteners have promised to deliver all the sweetness of sugar with none of the calories. They have long been...

New compound from blueberries could help treat inflammatory diseases

Scientists from the Tokyo University of Science found a new compound called PSB in blueberries may be a potential treatment for chronic inflammatory diseases,...

How salt increases blood pressure

Dietary salt increases blood pressure in some people, putting them at higher risk for cardiovascular disease and death. In a study from Vanderbilt University, scientists...

Is fake meat healthy? And what’s actually in it?

The popularity of plant-based proteins, or “fake meat”, has increased in recent years as consumers look to eat fewer animal products. In fact, plant-based protein...

Most Americans consume too much sodium, not enough potassium

In a study by the U.S. Centers for Disease Control and Prevention (CDC) and the National Institutes of Health (NIH), scientists found a majority...

Green vegetables and supplement could reduce common bowel disease

In a study from Sichuan University and Cedars Sinai, scientists found the dietary supplement chlorophyllin alleviates inflammatory bowel disease (IBD), including Crohn's disease and...

Scientists bring cultured meat closer to your kitchen table

Researchers at UCLA have created an edible particle that helps make lab-grown meat, known as cultured meat, with more natural muscle-like texture using a...