A study published in the BMJ shows that consuming high amounts of four major saturated fatty acids—lauric acid, myristic acid, palmitic acid, and stearic acid—may increase risk of coronary heart … Continue Reading →
A study by Cornell University researchers published in Molecular Biology and Evolution shows that a genetic variation—called an allele—has evolved in populations that have historically favored vegetarian diets, such as … Continue Reading →
A study published in The Journal of Neuroscience shows that dietary deficiencies in the type of fatty acids found in fish and other foods can limit brain growth during fetal … Continue Reading →
The U.S. Food and Drug Administration (FDA) has published a final rule prohibiting certain nutrient content claims for foods that contain the omega-3 fatty acids docosahexaenoic acid (DHA), eicosapentaenoic acid … Continue Reading →
On Nov. 7, the U.S. Food and Drug Administration (FDA) announced its preliminary determination that partially hydrogenated oils (PHOs), the primary dietary source of artificial trans fat in processed foods, … Continue Reading →
A study published in Kidney International shows that omega-3 fatty acids may lower the risk of cardiac death in hemodialysis patients. IFT Daily News
A study published in the Journal of Agricultural and Food Chemistry shows that tweaking amounts of ferulic acid in whole wheat bread can alter the flavors and aromas. IFT Daily … Continue Reading →
Food science researchers at Virginia Polytechnic Institute and State University have discovered a way to incorporate fish oil into milk and dairy-based beverages in amounts sufficient to promote heart health, … Continue Reading →
A study published in the American Journal of Clinical Nutrition shows that the health benefits of fish may outweigh the negative impacts of mercury. IFT Daily News
