Nutrition News and Research

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Changing the size and number of pores in processed foods can reduce salt intake

Two University of Illinois food scientists have learned that understanding and manipulating porosity during food manufacturing can affect a food's health benefits.

10 Apr 2015

Shorter individuals at greater risk of heart disease

In a study of more than 200,000 people with or without heart disease, researchers from the University of Leicester found that for every 2.5 inch decrease in a person’s height, the risk of coronary heart disease increased by 13.5%...

9 Apr 2015

UGR-led scientists defend the role of PE teachers as point of entry to public health system

An international team of scientists led by the University of Granada has defended the role of physical education (PE) teachers in secondary schools as the point of entry to the public health system.

9 Apr 2015

Humans carry recessive disease mutations that can cause severe genetic disorders or prenatal death

Humans carry an average of one to two mutations per person that can cause severe genetic disorders or prenatal death when two copies of the same mutation are inherited, according to estimates published today in the journal GENETICS.

9 Apr 2015

Children who eat certain types of food more likely to contract Epstein-Barr virus

A new study by UNC Charlotte scholars is shedding light on the connection between diet and a common childhood disease.

9 Apr 2015

Plymouth researchers receive grant to develop effective therapy for Huntington's disease

Huntington's disease is an hereditary disorder of the nervous system caused by a faulty gene on chromosome four. The faulty gene leads to nerve damage in the area of the brain resulting in gradual physical, mental and emotional changes. Those born to a parent with Huntington's disease have a 50:50 chance of developing it, and there is currently no cure.

9 Apr 2015

Diet rich in high glucoraphanin broccoli reduces blood LDL-cholesterol levels by around 6%

Including a new broccoli variety in the diet reduces blood LDL-cholesterol levels by around 6%, according to the results of human trials led by the Institute of Food Research.

9 Apr 2015

Changes in height can affect risk of coronary heart disease

The shorter you are- the more your risk of coronary heart disease. That's the key finding of a new study led by the University of Leicester which discovered that every 2.5 inches change in your height affected your risk of coronary heart disease by 13.5%. For example, compared to a 5ft 6inch tall person, a 5 foot tall person on average has a 32% higher risk of coronary heart disease because of their relatively shorter stature.

8 Apr 2015

Rhythm, Actavis announce initiation of relamorelin Phase 2b trial for treatment of diabetic gastroparesis

Rhythm, a biopharmaceutical company, and Actavis plc, a leading global pharmaceutical company, announced today the initiation of a Phase 2b clinical trial assessing the efficacy and safety of relamorelin (RM-131), Rhythm's ghrelin agonist, for the treatment of gastroparesis in patients with type 1 and type 2 diabetes.

8 Apr 2015

American Oil Chemists' Society honors UMass Amherst food scientist

The American Oil Chemists' Society has honored University of Massachusetts Amherst food scientist Yeonhwa Park with the Timothy L. Mounts Award for her "significant and important contributions in the area of bioactive lipids and their impact on health conditions such as obesity, osteoporosis, arthritis and cardiovascular disease."

8 Apr 2015

Researchers examine catheter-related bloodstream infections in patients receiving home parenteral nutrition

Catheter-related bloodstream infection is the most prevalent and severe complication for patients who receive parenteral nutrition therapy at home.

7 Apr 2015

CVS Health Foundation announces new grant recipients to increase access to health care

The CVS Health Foundation, a private foundation created by CVS Health Corporation (NYSE: CVS), today announced 55 new grant recipients as part of its multi-year, $5 million commitment to increase access to health care in communities nationwide.

7 Apr 2015

Regular consumption of nuts reduce mortality by more than 20%

Nuts are a key element of a healthy diet. According to The World Health Organization (WHO), a healthy diet including nuts, regular exercise, the maintenance of ideal weight and staying away from tobacco and alcohol could be sufficient to prevent cancer cases.

6 Apr 2015

Regular strength training still beneficial for older people

In Austria, around ten per cent of over-65-year-olds are frail, while a further 40 per cent are in a preliminary stage of frailty. The Healthy For Life project, with the MedUni Vienna as the academic lead, aims to raise fitness levels and quality of life for older people whose nutritional condition is inadequate.

6 Apr 2015

Increasing Social Security retirement age could bridge income gap

The age to receive full Social Security benefits should be closer to 70, according to a report published in the journal Daedalus.

6 Apr 2015

Survey reveals growing needs, challenges faced by health plans serving vulnerable populations

Health Integrated, a leader in precision care management solutions, released the results today of an annual health plan survey jointly commissioned with the Association for Community Affiliated Plans, a national trade association representing nonprofit safety net health plans.

6 Apr 2015

Asian leaders gather in Vietnam to discuss role of parliamentarians in child health, nutrition

Leaders and parliamentarians from Asian countries will gather today to recognize the vital role of parliamentarian leaders in advancing child nutrition and development.

2 Apr 2015

Egg consumption may lower type 2 diabetes risk

Egg consumption may reduce the risk of type 2 diabetes, according to new research from the University of Eastern Finland. The findings were published in American Journal of Clinical Nutrition.

2 Apr 2015

Eating high-fat dairy products reduces type 2 diabetes risk

Consumption of high-fat yoghurt and cheese are linked to a reduction in the risk of type 2 diabetes by as much as a fifth, according to new research from Lund University in Sweden. High meat consumption, on the other hand, is linked to a higher risk.

2 Apr 2015

LA BioMed scientist awarded $80,000 to study effectiveness of pulmonary rehab in treating COPD

The ATS Foundation and Breathe California of Los Angeles have awarded $80,000 to Harry Rossiter, PhD, a lead researcher at the Los Angeles Biomedical Research Institute, to study the effectiveness of pulmonary rehabilitation in reducing chronic obstructive pulmonary disease (COPD) symptoms in an underserved population in Los Angeles.

2 Apr 2015

Nutrition News and Research

Changing the size and number of pores in processed foods can reduce salt intake

Shorter individuals at greater risk of heart disease

UGR-led scientists defend the role of PE teachers as point of entry to public health system

Humans carry recessive disease mutations that can cause severe genetic disorders or prenatal death

Children who eat certain types of food more likely to contract Epstein-Barr virus

Plymouth researchers receive grant to develop effective therapy for Huntington's disease

Diet rich in high glucoraphanin broccoli reduces blood LDL-cholesterol levels by around 6%

Changes in height can affect risk of coronary heart disease

Rhythm, Actavis announce initiation of relamorelin Phase 2b trial for treatment of diabetic gastroparesis

American Oil Chemists' Society honors UMass Amherst food scientist

Researchers examine catheter-related bloodstream infections in patients receiving home parenteral nutrition

CVS Health Foundation announces new grant recipients to increase access to health care

Regular consumption of nuts reduce mortality by more than 20%

Regular strength training still beneficial for older people

Increasing Social Security retirement age could bridge income gap

Survey reveals growing needs, challenges faced by health plans serving vulnerable populations

Asian leaders gather in Vietnam to discuss role of parliamentarians in child health, nutrition

Egg consumption may lower type 2 diabetes risk

Eating high-fat dairy products reduces type 2 diabetes risk

LA BioMed scientist awarded $80,000 to study effectiveness of pulmonary rehab in treating COPD

Professor Nancy Ip: Pioneering New Paths in Neurodegenerative Therapy

Utilizing process Raman in optimizing cultivated meat production

Exploring the G:Box and for high-quality imaging

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