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Meal Type Crucial for Eating Speed and Health
Amid rising obesity rates, a new study suggests that the type of meal you choose may play a more critical role in promoting healthy eating habits than previously thought. Researchers from Fujita Health University in Japan, led by professor Katsumi Iizuka, found that selecting meals that require slow, deliberate eating could be an effective strategy…
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New Study Links Soda, Fruit Juice to Increased Type 2 Diabetes Risk
In a recent study led by Brigham Young University (BYU), researchers have uncovered compelling evidence that sugars consumed through beverages such as soda and fruit juice are significantly linked to an increased risk of developing type 2 diabetes (T2D), while sugars in whole foods might not pose the same threat. Published in the journal Advances…
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Understanding Cultural Differences in Salt Usage to Lower Consumption
New research underscores the importance of culturally tailored advice for reducing sodium intake, revealing significant variations in salt usage among different racial and ethnic groups in the United States. According to the study published today in the Journal of the American Heart Association, understanding these differences is crucial to addressing high sodium consumption, a major…
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New Study Links Ultra-Processed Foods to Increased Health Risks
Consumption of ultra-processed foods, including sugary beverages, potato chips and packaged cookies, may drastically affect health, according to research to be presented at the ACC Asia 2025 Together with SCS 36th Annual Scientific Meeting occurring on May 9-11 in Singapore. The study links these foods to a range of adverse health outcomes, such as hypertension, heart…
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New Wheat Strain Offers Hope for Celiac Disease Sufferers
Scientists at the University of California, Davis, have made a significant breakthrough in wheat genetics, successfully deleting a cluster of genes responsible for producing gluten proteins that trigger immune reactions in people with celiac disease. This transformative research, published in Theoretical and Applied Genetics, could provide safer food options for those affected by the autoimmune…
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New Study Reveals Walnuts Reduce Colon Cancer Risk and Inflammation
The University of Connecticut School of Medicine has unveiled new research highlighting the benefits of walnut consumption in reducing inflammation and lowering the risk of colon cancer. The study, published in the April edition of Cancer Prevention Research, demonstrates how walnuts can positively impact systemic inflammation and offer protective benefits against colon cancer. The key…
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Which Diet Is Better for Muscle Building? Vegan or Omnivorous?
Exciting new research from the University of Illinois challenges the conventional wisdom that animal-based proteins are superior for muscle building. The study, published in the journal Medicine & Science in Sports & Exercise, reveals that both vegan and omnivorous diets are equally effective in supporting muscle protein synthesis during a weight-training regimen. “The longstanding belief…
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New Study Suggests Sauerkraut May Protect Gut Health
Sauerkraut, traditionally a tangy garnish, might be a powerful ally for your gut, according to a new study by researchers at the University of California, Davis. The study, published in the journal Applied and Environmental Microbiology, emphasizes the protective properties of sauerkraut on intestinal cells, leading to better digestion and reduced inflammation-related damage. The research,…
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Boost Potassium Intake for Lower Blood Pressure, New Study Suggests
Reducing sodium intake has long been recommended for individuals grappling with high blood pressure. However, new research from the University of Waterloo, published in the American Journal of Physiology-Renal Physiology, proposes an alternative approach: increasing your potassium intake. High blood pressure, or hypertension, affects over 30% of adults globally, making it a leading cause of…
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Combining Food Additives Linked to Higher Risk of Type 2 Diabetes
A new study from leading French institutions has uncovered a troubling link between the consumption of certain mixtures of food additives and an increased risk of type 2 diabetes. Researchers from Inserm (National Institute of Health and Medical Research), INRAE (National Research Institute for Agriculture, Food and Environment), Sorbonne Paris Nord University, Paris Cité University…
