Even regular use of prenatal multivitamin supplements is not adequate to prevent vitamin D insufficiency, University of Pittsburgh researchers report in the current issue of the Journal of Nutrition, the publication of the American Society for Nutrition.
Three forms of garlic — including raw garlic and two types of commercial garlic supplements — did not significantly reduce low-density lipoprotein (LDL or “bad”) cholesterol during a six-month trial, according to results published in the Feb. 26 issue of Archives of Internal Medicine, one of the JAMA/Archives journals.
Physicians caring for children with cancer should be on the lookout for signs of bone fragility caused by disease and treatment, according to a new report.
Living in greener neighborhoods or in closer proximity to grocery stores is associated with reduced risk of being overweight, according to a study of more than 7,000 children ages 3 to 18 conducted by researchers from the Indiana University School of Medicine; the Department of Geography, Indiana University-Purdue University Indianapolis; and the University of Cincinnati.
People looking to lose those extra pounds have been told for decades that dieting together with exercise will bring about the best results.
Health care professionals should focus on women’s lifetime heart disease risk, not just short-term risk, according to updated American Heart Association guidelines.
Plant-based omega-3 polyunsaturated fatty acids (PUFA) may have a protective effect on bone health, according to a team of Penn State researchers who carried out the first controlled diet study of these fatty acids contained in such foods as flaxseed and walnuts.
As they grow older, teenagers are spending more time in front of the computer and television and less time participating in physical activities, according to researchers at the University of Minnesota School of Public Health.
C-Reactive Protein, widely regarded as a risk factor for hypertension and other forms of cardiovascular disease, plays a direct role in the onset of hypertension, researchers at UT Southwestern Medical Center have found.
Scientific studies of why foods such as Brussels sprouts and stout beer are horribly bitter-tasting to some people but palatable to others are shedding light on a number of questions, from the mechanisms of natural selection to understanding how our genes affect our dietary habits.