News by Subject Medicine & Health

Adding refined soluble fiber to processed foods could present a health risk for certain people, researchers say in newly published study.

Gene AMY1, which kickstarts digestion of starch in the mouth, is associated with blood glucose levels and digestion of carbohydrates, with implications for understanding human evolutionary biology and the gut microbiome.

New research finds that more bacterioplankton utilize vitamin B1 or B1 precursors from their environment than synthesize their own. The researchers also found that B1 availability can directly limit bacterioplankton growth, which could have larger impacts on aquatic microbial food webs, as well as energy and nutrient exchange.

One question that scientists and fitness experts alike would love to answer is whether exercise or nutrition has a bigger positive impact on bone strength.

Omega-3 fatty acids, such as those typically contained in fish oil, may suppress the growth and spread of breast cancer cells in mice. This is according to a new study in the journal Clinical & Experimental Metastasis, which is published under the Springer imprint.

Researchers at the Institute for Innovation and Sustainable Development in the Food Chain (IS-FOOD) of the Public University of Navarre (NUP/UPNA) have published a piece of research in which they show that the nutritional quality of breakfast is associated with significant cardiovascular and metabolic risk factors in overweight children (even in those who are fit and who do exercise every day).

Researchers at Loma Linda University Health found that walnuts can be incorporated into the daily diet of healthy elders without having a negative impact on weight gain or weight management.