Diet :: Dietary preferences and patterns may be linked to genes

The relative amount of protein, carbohydrate, and fat that people choose to eat may be influenced by genetics, according to new research. Jose Ordovas, PhD, director of the Nutrition and Genomics Laboratory at the Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University (USDA HNRCA), and colleagues found that the apolipoprotein A-II gene (APOA2) is associated with proportions of fat, carbohydrate, and protein in the diet, along with total calories and, therefore, with body-mass-index (BMI).

Cancer :: Ginseng herb shows potential to reduce cancer-related fatigue

North Central Cancer Treatment Group researchers, based at Mayo Clinic in Rochester, Minn., have generated preliminary data suggesting that a form of American ginseng provides greater improvements in fatigue and vitality in patients who receive the highest doses tested, compared to lower doses or no treatment.

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