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 published in PLOS ONE shows that consuming an omega-3 fatty acid called DHA, or docosahexaenoic acid, may stop a known trigger of lupus and potentially other autoimmune disorders. … 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 →
Two studies published in Chemical Senses and the Journal of Nutrition show that high salt intake may lead to overconsumption of fatty foods. IFT Daily News
A study published in the Journal of Nutrition shows that including broccoli in the diet may protect against liver cancer, as well as aid in countering the development of fatty … Continue Reading →
A study published in the Journal of Hepatolgy shows that a daily sugar-sweetened beverage habit may increase the risk for non-alcoholic fatty liver disease (NAFLD). IFT Daily News
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
