A new research paper examining the relationship between the Omega-3 Index and risk for death from any and all causes has been published in Nature Communications. It showed that those people with higher omega-3 EPA and DHA blood levels (i.e., Omega-3 Index) lived longer than those with lower levels. In other words, those people who died with relatively low omega-3 levels died prematurely, i.e., all else being equal, they might have lived longer had their levels been higher.
New research from food scientists at the University of California, Davis, finds a wealth of potentially health-enhancing compounds and sugar molecules called oligosaccharides within chardonnay wine-grape pomace.
Employees' cafeteria purchases--both healthy and unhealthy foods--were influenced by their co-workers' food choices, found a large, two-year study of hospital employees. The study made innovative use of cash register data to gain insights into how individuals' social networks shape their health behavior. The research suggests we might structure future efforts aimed at improving population health by capitalizing on how one person's behavior influences another.
In the first clinical trial of nicotinamide mononucleotide (NMN), researchers at Washington University School of Medicine in St. Louis have found that the compound previously demonstrated to counteract aspects of aging and improve metabolic health in mice also has clinically relevant effects in people.
An increasing number of young women are at increased risk of having children born with impaired neurological conditions, due to poor iodine intake.
Higher mushroom consumption is associated with a lower risk of cancer, according to a new Penn State study, published on March 16 in Advances in Nutrition. The systematic review and meta-analysis examined 17 cancer studies published from 1966 to 2020. Analyzing data from more than 19,500 cancer patients, researchers explored the relationship between mushroom consumption and cancer risk.
Two common dietary patterns identified in British adults, which include high intakes of chocolate and confectionary, may be associated with an increased risk of cardiovascular disease and death in middle-age, according to a study published in the open access journal BMC Medicine.
A defective intestinal tight junction barrier, sometimes known as "leaky gut," plays an important role in exacerbating and prolonging intestinal inflammation. New research reported in The American Journal of Pathology, published by Elsevier, shows that the probiotic Lactobacillus acidophilus (L. acidophilus) strain known as LA1 can generate a rapid and sustained enhancement of this defective intestinal barrier and effectively treat intestinal inflammation by preserving and restoring the intestinal barrier.
Musty, moldy, smoky or horse dung-like smelling cocoa is not suitable for chocolate production. As part of a larger research project, a team of scientists led by Martin Steinhaus from the Leibniz Institute for Food Systems Biology at the Technical University of Munich has identified the odorants responsible for such off-flavors. The food industry can now use these results to objectively assess the sensory quality of fermented cocoa based on odorant concentrations.
A new mathematical model for the interaction of bacteria in the gut could help design new probiotics and specially tailored diets to prevent diseases. The research, from Chalmers University of Technology in Sweden, was recently published in the journal PNAS.