Researchers at Lund University in Sweden have developed a new mouse model that answers the question of what actually happens in the body when type 2 diabetes develops and how the body responds to drug treatment. Long-term ...
May 3, 2013
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Food neophobia, or fear of new foods, may lead to poorer dietary quality, increase the risk factors associated with chronic diseases, and thus increase the risk of developing lifestyle diseases, including cardiovascular diseases ...
Jun 18, 2019
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Daily consumption of pecans can prevent obesity and a host of related health issues like fatty liver disease and diabetes, according to a collaborative study by Texas A&M AgriLife scientists.
Jul 31, 2023
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(HealthDay)—It's not how much time teens spend watching TV but how intensely they watch that adds on the pounds, new research suggests.
Apr 8, 2013
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The American Food and Drug Administration (FDA) considers trans fatty acids (TFA) unsafe for consumption. The FDA is providing a three-year compliance period to allow industry to gradually phase out their use in processed ...
Jul 8, 2015
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Have you ever wondered why it's so tough to put down that last slice of bacon? Part of the answer is that humans are evolutionarily programmed to crave fatty foods, which offer the biggest bang for the buck, nutritionally ...
Feb 5, 2015
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(HealthDay)—Pregnant or breast-feeding women should increase their weekly consumption of fish, choosing types lower in mercury, according to new advice issued Tuesday by the U.S. Food and Drug Administration and the U.S. ...
Jun 10, 2014
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In a study that included nearly 70,000 patients, supplementation with omega-3 polyunsaturated fatty acids was not associated with a lower risk of all-cause death, cardiac death, sudden death, heart attack, or stroke, according ...
Sep 11, 2012
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Obesity continues to plague the U.S. and now extends to much of the rest of the world. One probable reason for this growing health problem is more people worldwide eating the so-called Western diet, which contains high levels ...
Aug 20, 2013
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Work groups at Technische Universität München (TUM) under Prof. Peter Schieberle and at the University of Vienna under Prof. Veronika Somoza studied four different edible fats and oils: Lard, butterfat, rapeseed oil and ...
Mar 14, 2013
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