Diet News and Research

Latest Diet News and Research

Women who lack social ties have greater odds of being obese, UBC study says

Women who lack social ties have a greater likelihood of being obese, according to new UBC research published today in PLOS One. Men, on the other hand, were less likely to be obese if they lived alone and had a smaller social network.

30 Jul 2020

New program to reverse the effects of Type 2 diabetes and beat COVID-19

The Diabetes Reversal Company has developed a pioneering programme based on weight loss, lifestyle change and one-to-one clinical support to reduce and reverse the effects of Type 2 diabetes, helping deliver the goals in the Government’s newly published National Obesity Strategy.

30 Jul 2020

Antioxidant-rich foods may increase risk for bowel cancers, study finds

It is a fact that has long baffled doctors: Cancer in the small intestine is quite rare, whereas colorectal cancer, a neighboring though much smaller organ, is one of the leading causes of cancer death for men and women. What is it about the colon that seems to "attract" cancer?

29 Jul 2020

Expert gives tips to cope with COVID-19 news fatigue

Media coverage of the COVID-19 pandemic, continuing full blast for more than half the year by July, seems to have hit a bump. There are indications that people are getting tired of the daily diet of coronavirus stories.

29 Jul 2020

Remnants of bird ovaries can be preserved in the fossil record, confirms study

A research team led by Dr. Alida Bailleul from the Institute of Vertebrate Paleontology and Paleoanthropology (IVPP) of the Chinese Academy of Sciences has put one controversy to rest: whether or not remnants of bird ovaries can be preserved in the fossil record.

29 Jul 2020

Iron deficiency during infancy may reduce protective effect of vaccines

Despite the fact that global immunization programmes are now reaching more people than ever, about 1.5 million children still die every year from diseases that vaccination could have prevented. Vaccination is also less effective in low-income countries than in high-income countries, although it is not yet clear why.

28 Jul 2020

Study shows promise of a major breakthrough in healing chronic diabetic ulcers

A new study released today in STEM CELLS Translational Medicine shows promise of a major breakthrough in healing chronic foot ulcers resulting from diabetes.

28 Jul 2020

New review provides an update on management of premenopausal osteoporosis

Osteoporosis, a disease which leads to bone fragility and an increased risk of fractures, is very common among postmenopausal women, affecting around one in three over the age of 50 worldwide.

27 Jul 2020

Researchers find link between healthy diet and lower risk of prostate cancer

The Canadian Cancer Society estimates that more than 23,000 Canadians will be diagnosed with prostate cancer in 2020. Among other risk factors, more and more studies point to diet as a major factor in the development of prostate cancer, as it is for cardiovascular disease, diabetes, and obesity.

27 Jul 2020

Plant-based diet with small amounts of meat and dairy can still lower blood pressure

Consuming a plant-based diet can lower blood pressure even if small amounts of meat and dairy are consumed too, according to new research from the University of Warwick.

25 Jul 2020

ProCap DDGS offers high quality nutrition to pigs

With more ethanol in production and a greater ability to upcycle co-products into animal feed ingredients, companies are creating custom products and partnering with University of Illinois researchers to test for quality and digestibility.

25 Jul 2020

Livestock expansion and biodiversity loss are positively related to global pandemics

The growth of global livestock farming is a threat to our biodiversity and also increases the health risks to both humans and domesticated animals.

24 Jul 2020

Study shows how protective T cells become pathogenic in atherosclerosis

High cholesterol kills. In fact, one in four Americans will die from the consequences of atherosclerosis, the buildup of plaques of fat and cholesterol in the arteries. Statins have helped reduce mortality, but millions are still at risk.

24 Jul 2020

Study: Plant-based diets rich in whole carbohydrates can improve insulin sensitivity

Plant-based diets rich in whole carbohydrates can improve insulin sensitivity and other health markers in individuals with type 1 diabetes, according to two case studies published by researchers from the Physicians Committee for Responsible Medicine in the Journal of Diabetes & Metabolism.

23 Jul 2020

Plant-based protein diet may help lower the risk of death, study shows

Diets that are high in protein, particularly plant protein, are tied to a lower risk of death from any cause, a new study has found.

23 Jul 2020

Buckwheat-based diet improves SIRT1 protein that helps enhance longevity

A healthy low-calorie diet that contains plant products can help us improve the level of sirtuin 1 (SIRT1) protein production that is known to increase life expectancy.

22 Jul 2020

Antioxidant-rich blueberry, persimmon waste powders may have beneficial effects on gut microbiota

Feeding the world's growing population in a sustainable way is no easy task. That's why scientists are exploring options for transforming fruit and vegetable byproducts -- such as peels or pulp discarded during processing -- into nutritious food ingredients and supplements.

22 Jul 2020

Genes and cardiovascular health can raise or lower dementia risk, study finds

Individuals with genetic risk factors for dementia can still reduce their risk by improving their cardiovascular health.

21 Jul 2020

Fasting-mimicking diet along with hormone therapy could help treat breast cancer

A USC-led team of scientists has found that a fasting-mimicking diet combined with hormone therapy has the potential to help treat breast cancer, according to newly published animal studies and small clinical trials in humans.

21 Jul 2020

Leftover fermented barley may reduce animals’ stress, improve pork quality

Tastier pork comes from pigs that eat the barley left over after making the Japanese liquor shochu. A team of professional brewers and academic farmers state that nutrients in the leftover fermented barley may reduce the animals' stress, resulting in better tasting sirloin and fillets.

21 Jul 2020