Data suggests that gut microbiome composition influences how diet is metabolized, potentially impacting host health by modulating specific metabolites and their downstream signaling pathways.
The Predict study measured thousands of people’s reactions to different foods in an effort to develop truly individualised, preventive medicine. Is this the start of a dietary revolution?
A Canadian study reveals the gut bacteria’s relationship with chronic pain in findings that identify changes in the gut microbiome in people with fibromyalgia.
High levels of Propionic Acid (PPA), used to increase the shelf life of packaged foods and inhibit mold in commercially processed cheese and bread, reduce the development of neurons in fetal brains.
Six months of supplementation with high dose omega-3 DHA may help children and adolescents with attention-deficit hyperactivity disorder (ADHD), suggests a new study.
Food neophobia, or fear of new foods, may lead to poorer dietary quality, increase the risk factors associated with chronic diseases, and thus increase the risk of developing lifestyle diseases, including cardiovascular diseases and type 2 diabetes.
New research suggests that gut microbes of a 2.5-month-old infant are associated with the temperament traits manifested at six months of age.
In a new study, augmenting sertraline with an omega-3 fatty acid for 10 weeks did not result in greater improvement in depressive symptoms compared with a placebo in patients with major depressive disorder and coronary heart disease.
Folic acid or vitamin B deficiency amongst mothers-to-be is strongly linked to ‘neural tube defects’ with babies being born with brain, spine and spinal cord problems.
New research may explain why an antioxidant that protects the brain is also associated with deterioration in areas susceptible to Alzheimer's disease.
The largest ongoing scientific nutrition study of its kind reveals preliminary results showing that individual responses to the same foods are unique, even between identical twins.
Prenatal supplements containing micronutrients such as zinc, iodine, and vitamin A, could prove more effective than the iron-folic acid supplements suggested in current health policies, say researchers.
"People are eating away at their brain with a really bad fast-food diet and little-to-no exercise," says Professor Cherbuin from the ANU Centre for Research on Ageing, Health and Wellbeing.
Over a quarter of adults aged 50+ are deficient in vitamin D according to researchers
Researchers found a correlation between the glycemic response of study participants after ingesting certain beverages and how they performed in some cognitive tests.
Among the many patterns analyzed by researchers in this was that residents of retirement communities who consumed more strawberries were less likely to develop Alzheimer’s dementia. (Note: the research was commissioned by California Strawberry Commission.)
Signals between our gut and brain control how and when we eat food. But how the molecular mechanisms involved in this signaling are affected when we eat a high-energy diet and how they contribute to obesity are not well understood.
There has been a reduction in the marine-derived ingredients fed to farmed salmon, in favour of vegetable substitutes such as soy and rapeseed oil. What effect does this have on the nutritional value of the fish?
In this study, the placentas of rats that consumed alcohol around the time of conception were reduced significantly, with negative health implications.
Researchers say action for healthier pregnancies and babies means increasing intake of vitamins, being free of smoking and alcohol and keeping to a healthy diet and weight before conception.