Soya, almond, oat... Whether for health issues, animal welfare or the future of the planet, ‘alt-milks’ have never been more popular. Are we approaching dairy’s final days?
Alzheimer's patients are five to 10 times more likely to suffer unprovoked seizures compared to healthy individuals. Alzheimer's patients often also have reduced levels of ascorbate, or vitamin C.
Although it is unclear whether zinc deficiency contributes to autism, scientists have now defined in detail a possible mechanistic link. Their research shows how zinc shapes the connections or 'synapses' between brain cells that form during early development, via a complex molecular machinery encoded by autism risk genes.
People who drink sugary beverages are more likely to eat fast food and confectionery and less likely to make healthy dietary choices, new research has found.
This study suggests there could be more to that morning coffee than a boost in energy and attention. The popular brew may also protect you against developing both Alzheimer's and Parkinson's disease.
A clinical trial has shown eating oily fish such as mackerel, salmon, trout and sardines as part of a healthy diet can reduce asthma symptoms in children.
Ageing and a low life expectancy are caused, at least partly, by oxidative stress. Scientists have discovered that zinc can activate an organic molecule found in coffee and tea, helping to protect against oxidative stress.
A new study suggests that childhood obesity, now at epidemic levels in the United States, may affect school performance and coping skills for challenging situations.
From the standpoint of heart health, the Tsimane are a model group. A population indigenous to the Bolivian Amazon, the Tsimane demonstrate next to no heart disease. They have minimal hypertension, low prevalence of obesity and and their cholesterol levels are relatively healthy. And those factors don't seem to change with age.
Moving to a new country can be challenging, not just for us but also for our bacteria. A compelling new study published in Cell suggests migration between certain countries can profoundly affect the bacteria that live in our digestive systems, with important implications for our health.
Comparing the properties of cold- and hot-brew coffee, researchers found similar acidity in both, but higher antioxidant levels in hot coffee.
A recent review suggests that a phospholipid form of omega-3 in fish and fish roe may reduce Alzheimer's disease risk in APOE4 carriers.
EPA and DHA omega-3 are well known, but what about ETA? A new study from Canada indicates that ETA (eicosatetraenoic acid, 20:4) may convert into two novel compounds associated with inflammation management.
A new study finds that while formula and breast milk encourage the growth of similar kinds of bacteria in babies' digestive tracts, the bacteria work differently. The health implications of these differences are as yet unclear.
Evidence has been building in recent years that our diet, our habits or traumatic experiences can have consequences for the health of our children -- and even our grandchildren. The explanation that has gained most currency for how this occurs is so-called 'epigenetic inheritance' - patterns of chemical 'marks' on or around our DNA that are hypothesized to be passed down the generations. New research suggests this mechanism of non-genetic inheritance is likely to be very rare.
The number of health-related microbiome projects has almost doubled in the last three years, with EU funding almost twice that of non-health related gut research. "Personalised nutrition" is one of the endgames.
Two recent studies shed light on which women are most at risk of developing dementia, and how we can prevent or delay the disease early.
Researchers explored the sequence of microbial colonization in the infant gut through age 4 and found distinct stages of development in the microbiome that were associated with early life exposures.
A child has until the age of two-and-a-half to establish healthy gut bacteria - with little change after this point, new research has revealed.
Adding highly refined fiber to processed foods could have negative effects on human health, such as promoting liver cancer, according to a new study.