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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…
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Study Reveals Calorie-Free Sweeteners Disrupt Brain’s Appetite Signals
A recent study led by researchers at the University of Southern California (USC) uncovers that sucralose, a popular calorie-free sweetener, significantly alters brain activity related to hunger and cravings. Published in Nature Metabolism, the findings are especially concerning given that around 40% of Americans regularly consume sugar substitutes. “But are these substances actually helpful for…
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Swapping Snacks With Pecans May Improve Cholesterol, Diet Quality
Swapping daily snacks with pecans can enhance cholesterol levels and overall diet quality, according to new research from Penn State’s Department of Nutritional Sciences. The randomized controlled trial involved adults either living with or at risk for metabolic syndrome — a cluster of conditions that increase the risk for chronic diseases, such as heart disease,…
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Surprising Cancer Risks in Red and White Wine Consumption
The notion that sipping a glass of red wine is a healthier choice compared to white wine may need revisiting, thanks to a new study by researchers at Brown University School of Public Health. The comprehensive meta-analysis sheds light on the cancer risks associated with different types of wine, challenging widely-held assumptions about their health…
