Eating fewer refined carbohydrates may slow the progression of age-related macular degeneration (AMD), according to a new study from researchers at the Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University.
Health experts recommended that women who want to become pregnant, are pregnant or are breastfeeding should eat a minimum of 12 ounces per week of fish like salmon, tuna, sardines and mackerel, and can do so safely.
Current food labeling leads to under-consumption of calcium, according to this study. Those who were taught how to translate the information consumed more. Researchers believe the same is true for other beneficial nutrients.
A new scientific review released today by the Department of Health & Human Services’s (HHS) Agency for Healthcare Research and Quality (AHRQ) concludes that evidence of benefit is lacking for many common ways of treating osteoarthritis of the knee, including popular dietary supplement ingredients, a common surgical procedure, and injected preparations.
Today a Maternal Nutrition Group comprised of top professors of obstetrics and doctors of nutrition from across the country, in partnership with the National Healthy Mothers, Healthy Babies Coalition (HMHB), unveiled recommendations for seafood consumption during pregnancy.
A Leicester cancer research project, which receives funding from Hope Against Cancer (formerly The Hope Foundation,) is investigating whether an extract from bilberries can prevent or delay the onset of certain cancers.
A strong skeleton is less likely to be penetrated by metastasizing cancer cells, so a fortified glass of milk might be the way to block cancer’s spread, according to researchers at the ANZAC Research Institute in Concord, Australia.
Eating flavonol-rich foods like apples may help reduce the risk of pancreatic cancer, says a team of international researchers. Quercetin, which is found naturally in apples and onions, has been identified as one of the most beneficial flavonols in preventing and reducing the risk of pancreatic cancer.
Studying the risks and benefits of dietary supplements has always posed unique challenges to researchers. To potentially support conclusive recommendations, these studies must enroll thousands of people and follow them for years. Additionally, as dietary supplements are regulated as foods, products can be sold without demonstrating efficacy.
People’s intake of fatty acids – which have been linked to cardiovascular disease and other conditions – can be substantially affected by changing the type of vegetable oil they use, according to researchers at the University of Illinois and Pennsylvania State University.