Summary: Coalition of scientists claim that Walter Willett, leader of the EAT-Lancet section on diet and health, has "multiple serious potential conflicts of interest which cast doubt on his ability to bring an unbiased viewpoint to the question of whether a vegan/vegetarian diet is preferable for good health".
The effects of linoleic acid on the human body are largely dependent on genes, a new study shows.
Consumer beware: when a vegan diet fails, for instance due to poor supplementation, it may result in serious physical and cognitive impairment.
Many people have never heard of it, but hereditary haemochromatosis is the most common genetic disease in the Western world, with 250,000 people of European ancestry in the UK affected and a million in the US. The faulty genes responsible cause excessive absorption of iron, which sometimes builds up to toxic levels.
B-group vitamins may be beneficial for maintaining concentration skills among people experiencing a first episode of psychosis.
The human body is constantly exposed to so-called free radicals, which are a burden on the body. If they get out of hand, the result is oxidative stress, which can promote disease. While this has been treated in the past with the help of antioxidant vitamins and minerals, scientists are now increasingly turning to the use of phytochemicals, representing plant secondary metabolites.
New research shows that healthy infants have intestinal bacteria that prevent the development of food allergies.
UCSF researchers are scouring the available research to better understand the link between sugar and human diseases, and fighting biased science by exposing industry tactics and educating the public.
Researchers investigate the effects of choline, an important nutrient that may hold promise in the war against Alzheimer's Disease.
Given a choice between indulgent and healthy foods, what will most people pick? The answer may depend on what foods sit nearby on the grocery shelf, suggests new research. Paradoxically, the nearby presence of an indulgent treat such as Snickers or Oreos can cause more people to opt for a healthy food, such as salmon or grapefruit. Context, in other words, affects food choices.
Public health guidelines, such as the Dietary Guidelines for Americans, have long emphasized reducing dietary fat intake, but nutritionists and other health scientists now have more recent evidence that not all fats have adverse effects. Dietary fats differ with regard to their effects on health and risk for chronic diseases, particularly in regard to effects on risk for heart disease.
Many young children have diets of low quality and consume too few fruits and vegetables and too much sugar, salt and fat. High-sugar cereals are heavily promoted to children on TV, encouraging the adoption of poor eating habits.
We have long been told to eat less salt as a high salt diet can lead to high blood pressure, which in turn is a risk factor for a host of health problems including heart disease and stroke. But did you know that, more recently, a high salt diet has been linked to stroke and overall brain health, regardless of the presence of high blood pressure?
A new study finds that the common yeast Candida albicans, a type of fungus, can cross the blood-brain barrier and trigger an inflammatory response leading to the formation of granuloma-type structures and temporary mild memory impairments in mice. These granulomas share features with plaques found in Alzheimer’s disease.
A review in Frontiers in Pediatrics says a common food additive could both cause and trigger coeliac-related autoimmune attacks, and calls for warnings on food labels pending further tests.
A higher intake of vitamin C is crucial for metabolic syndrome patients trying to halt a potentially deadly cycle of antioxidant disruption and health-related problems, an Oregon State University researcher says.
There is no compelling evidence to indicate important health benefits of non-sugar sweeteners, and potential harms cannot be ruled out, suggests a review of published studies in The BMJ.
A new study suggests that high levels of inorganic phosphate - a preservative widely used in certain sodas, packaged meats and other processed foods - may be a reason why the U.S. population isn't as physically active as it used to be.
People with occupational asthma could gain significant benefits from nutritional interventions aimed at reducing fat mass and increasing vitamin D status, according to new research.
A new study links higher levels of several key nutrients in the blood with more efficient brain connectivity and performance on cognitive tests in older adults.