Feature Channels: Nutrition

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17-Feb-2017 11:05 AM EST
Mercury in Fish, Seafood May Be Linked to Higher Risk of ALS
American Academy of Neurology (AAN)

Eating fish and seafood with higher levels of mercury may be linked to a higher risk of amyotrophic lateral sclerosis (ALS), according to a preliminary study released today that will be presented at the American Academy of Neurology’s 69th Annual Meeting in Boston, April 22 to 28, 2017. However, fish and seafood consumption as a regular part of the diet was not associated with ALS.

16-Feb-2017 8:15 AM EST
Poll: Only a Third of Parents Think They Are Doing a Good Job Helping Kids Be Healthy Eaters
Michigan Medicine - University of Michigan

If you know healthy eating is important for your kids but you also feel like it’s easier said than done, you’re not alone.

10-Feb-2017 9:00 AM EST
Limiting Salt Consumption Lowers Blood Pressure in Patients with Kidney Disease
American Society of Nephrology (ASN)

• Receiving advice on limiting salt consumption helped kidney disease patients lower their systolic blood pressure by an average of 11 mmHg. • Limiting salt intake also reduced excess fluid retention that is common among patients with kidney disease.

Released: 16-Feb-2017 3:05 PM EST
Food Additive Found in Candy, Chewing Gum Could Alter Digestive Cell Structure and Function
Binghamton University, State University of New York

The ability of small intestine cells to absorb nutrients and act as a barrier to pathogens is “significantly decreased” after chronic exposure to nanoparticles of titanium dioxide, a common food additive found in everything from chewing gum to bread, according to research from Binghamton University

Released: 16-Feb-2017 12:00 PM EST
Speakers Announced for 2017 Experimental Biology Meeting
Federation of American Societies for Experimental Biology (FASEB)

World-renowned scientists will present pioneering research and discuss key issues affecting the life sciences at the 2017 Experimental Biology meeting (EB 2017), the premier annual meeting of six scientific societies in Chicago to be held April 22–26.

Released: 16-Feb-2017 10:05 AM EST
B Vitamins Reduce Schizophrenia Symptoms
University of Manchester

A review of worldwide studies has found that add-on treatment with high-dose b-vitamins - including B6, B8 and B12 - can significantly reduce symptoms of schizophrenia more than standard treatments alone.

14-Feb-2017 2:00 PM EST
Sugar, Salt, and Fat Taxes Could Save Billions in Health Care Costs
PLOS

Australia could save AUD $3.4 billion (USD $2.3 billion) in healthcare costs over the remaining lifetimes of all Australians alive in 2010 by instituting a combination of taxes on unhealthy foods and subsidies on fruits and vegetables, according to a new study.

Released: 14-Feb-2017 6:00 AM EST
Setting the Record Straight on Some Common Beliefs About Food and Health
Atrium Health Wake Forest Baptist

When it comes to what certain foods can do to or for you, it’s probably best to take motherly advice, familiar sayings and other bits of conventional wisdom with a grain of salt.

Released: 13-Feb-2017 12:05 PM EST
Gluten-Free Diet May Increase Risk of Arsenic, Mercury Exposure
University of Illinois Chicago

People who eat a gluten-free diet may be at risk for increased exposure to arsenic and mercury – toxic metals that can lead to cardiovascular disease, cancer and neurological effects, according to a report in the journal Epidemiology.

Released: 13-Feb-2017 11:05 AM EST
Below Threshold: Nutritionists Discuss Serious Yet Common Mineral Deficiencies
Kansas State University

Iron and zinc are critical minerals, but many people are deficient in them, say nutritionists at Kansas State University.

Released: 13-Feb-2017 9:05 AM EST
Teens in Poorest Families Go Hungry More Than Younger Kids
 Johns Hopkins University

In very poor families, teenagers are going hungry twice as often as their younger siblings, a study finds.

Released: 8-Feb-2017 5:05 PM EST
IFT17: Go With Purpose Registration is Now Open
Institute of Food Technologists (IFT)

Registration is now open for IFT17: Go With Purpose in Las Vegas, June 25-28 at The Sands Expo Center. Hosted by the Institute of Food Technologists (IFT), this year’s annual event will host food science and technology thought leaders from more than 90 countries representing the most prominent organizations in the global food sector.

6-Feb-2017 2:00 PM EST
Eating Whole Grains Led to Modest Improvements in Gut Microbiota and Immune Response
Tufts University

In a clinical trial, adults who consumed a diet rich in whole grains rather than refined grains had modest improvements in healthy gut microbiota and certain immune responses.

6-Feb-2017 2:00 PM EST
New Study Finds That Eating Whole Grains Increases Metabolism and Digestive Calorie Losses
Tufts University

A new study suggests that substituting whole grains for refined grains in the diet increases metabolism and calorie losses during digestion.

Released: 8-Feb-2017 12:30 PM EST
For National Nutrition Month, Academy of Nutrition and Dietetics Says “Put Your Best Fork Forward” When Dining Out
Academy of Nutrition and Dietetics

At the office or a restaurant, eating away from home doesn’t have to undermine your healthful habits. To help find your healthy eating style during National Nutrition Month®, celebrated each March, the Academy of Nutrition and Dietetics encourages everyone to “Put Your Best Fork Forward” when dining out.

3-Feb-2017 10:05 AM EST
Lack of Transportation Limits Healthy Food Access Among Washington State Residents
Society for Nutrition Education and Behavior

Having convenient or reasonable access to supermarkets is often associated with healthier diets and a lower risk for obesity among neighborhood residents. However, simply improving residents’ proximity to grocery stores may not be as consequential as some previous studies have reported. Researchers from the Washington State Department of Health investigated the food environment in Washington State, assessing the impact of access as well as proximity. They concluded that programs for improving nutrition should consider broader interventions to increase access to healthy food.

   
Released: 7-Feb-2017 4:05 PM EST
Teachers May Be Cause of 'Obesity Penalty' on Girls' Grades
University of Illinois Chicago

While obesity is often thought of as a health problem, a new study by a University of Illinois at Chicago sociologist suggests that discrimination by body weight may be the more important factor for obese white female students' lower success in school.

Released: 6-Feb-2017 12:15 PM EST
Diet Quality, Improves Fitness Among the Fittest
Skidmore College

In two recent peer-reviewed papers published by Nutrients and Growth Hormone and IGF-1 Research, Skidmore College exercise scientist Paul Arciero and colleagues report proven benefits of consuming moderate amounts of protein regularly throughout the day (protein-pacing) combined with a multi-dimensional exercise regimen that includes resistance exercise, interval sprint exercise, stretching and endurance exercise.

Released: 6-Feb-2017 12:05 PM EST
Winning the War: How to Persuade Children to Eat More Veggies
Kansas State University

Richard Rosenkranz, associate professor of food, nutrition, dietetics and health, offers parents research-based advice for appealing to children's emotional and behavioral appetites to help them eat the vegetables they need.



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