Hypertensives may benefit from gut microbial metabolites, study finds
Hypertension, or high blood pressure, is a leading cause of death worldwide.
Jan 10, 2023
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Hypertension, or high blood pressure, is a leading cause of death worldwide.
Jan 10, 2023
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Heart failure patients who consume more dietary fibre tend to have healthier gut bacteria, which is associated with reduced risk of death or need of a heart transplant. The fibre study was presented today at Heart Failure ...
May 26, 2019
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Researchers from Tallinn University of Technology, Grete Raba, Signe Adamberg and Kaarel Adamberg showed that an acidic environment enhances the production of butyric acid from apple pectin by fecal bacterial consortia—microbiota. ...
Jun 29, 2021
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The Florey's Professor Anthony Hannan, Head of the Epigenetics and Neural Plasticity Group, and Research Co-Lead for the Mental Health Mission, said the results of a study published in Brain Behavior and Immunity indicate ...
Feb 2, 2024
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A review, undertaken by scientists at the University of Warwick, of the current evidence on the dietary and health impact of whole grain cereal consumption finds that many of the myths attributed to wheat free diets are just ...
Nov 21, 2014
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Consumption of resistant starch leads to positive changes in the bowel and could protect against genetic damage implicated in bowel cancer.
Apr 26, 2012
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Adherence to dietary recommendations is weak among people suffering from metabolic syndrome or having increased risk for metabolic syndrome, according to the Nordic SYSDIET study led by the University of Eastern Finland. ...
Jan 3, 2014
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Obesity is a global epidemic and the evidence is clear: if a mother is obese or gains too much weight during pregnancy chances are the child will be at higher risk of being obese throughout its life.
Mar 2, 2016
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University of Otago nutritionists say a major new British report that highlights the need for fibre in the human diet upholds their stance that the popular low-carbohydrate diets that are high in fat may not be ideal for ...
Jul 21, 2015
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A new study led by scientists at King's College London shows that preserving the natural structure of dietary fibre during food production can help to slow the rise in blood sugar levels after a meal.
Sep 2, 2015
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