Eating more fiber may lower risk of first-time stroke
Eating more fiber may decrease your risk of first-time stroke, according to new research in the American Heart Association journal Stroke.
Mar 28, 2013
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Eating more fiber may decrease your risk of first-time stroke, according to new research in the American Heart Association journal Stroke.
Mar 28, 2013
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New research from Harvard School of Public Health (HPSH) shows that one year after the federal government passed a law banning word descriptors such as "light," "mild," and "low" on cigarette packages, smokers can still easily ...
Mar 13, 2013
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Many Canadians are concerned about dietary sodium and welcome government intervention to reduce sodium intake through a variety of measures, including lowering sodium in food, and education and awareness, according to a national ...
Mar 13, 2013
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Canadians can track how much salt they're eating and identify the main sources of sodium in their diet using a new online Salt Calculator.
Mar 11, 2013
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(Medical Xpress)—A fear of going hungry may be leading many older Georgians to skip medications and cancel doctors' appointments as they juggle limited incomes with prescription costs and out-of-pocket copayments required ...
Mar 5, 2013
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Pregnant women should avoid taking vitamin D supplements. Substitution appears to raise the risk of children developing a food allergy after birth. This was the conclusion drawn from a new survey carried out by the Helmholtz ...
Feb 27, 2013
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In January 2012, the United States Department of Agriculture passed a series of regulations designed to make school lunches more nutritious, which included requiring schools to increase whole grain offerings and making students ...
Feb 22, 2013
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Individuals who have a high preference for sweets and a high aversion to bitter flavors may be at an increased risk of developing metabolic syndrome, according to a new study in the Journal of Food Science, published by the ...
Feb 14, 2013
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Popular consumer cookbooks generally define the "doneness" of shrimp by the surface color change (from white to pink) and for salmon by the flakiness of the center. However, these indicators make the products appear to be ...
Feb 14, 2013
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(Medical Xpress)—Despite the availability of new and preventive methods against foodborne diseases, their uptake throughout the entire chain of food production appears to be slow.
Feb 12, 2013
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