Diet News and Research

RSS

Obesity Influenced by Genetic Predisposition is Associated With Lower Risk of Cardiovascular Disease

The risk of developing cardiovascular disease is lower in people with obesity who have a genetic predisposition for high BMI than people with obesity influenced mainly by environmental factors such as lifestyle, researchers from Karolinska Institutet report in eClinical Medicine.

6 Apr 2023

Vegan protein helps develop muscle just as well as animal protein

According to recent research from the University of Exeter, fungi-derived mycoprotein is just as efficient as animal protein in promoting muscle growth during resistance training.

From University of Exeter 5 Apr 2023

Using Purified Curcumin to Create Probiotic Yogurt that Contains No Artificial Preservatives

Researchers have succeeded for the first time in adding a highly purified form of curcumin to yogurt in a way that ensures it remains dissolved in the dairy product and preserves it, while tasting good.

4 Apr 2023

Triglyceride Cycling Process Modifies Stored Fatty Acids

Fat molecules serve as energy storage for fat cells. They consist of three fatty acids attached to a backbone of glycerol.

4 Apr 2023

Two subtypes of cells that produce insulin discovered

A team of scientists from the Van Andel Institute and the Max Planck Institute for Immunobiology and Epigenetics uncovered two unique subtypes of insulin-producing beta cells, or ß cells, each having important traits that could potentially be used to better understand and treat Type 1 and Type 2 diabetes.

30 Mar 2023

Study provides a feasible tool to evaluate vesicular endocytosis of NPC1L1-cargos and cholesterol absorption

Excessive cholesterol absorption from intestinal lumen contributes to the pathogenesis of hypercholesterolemia, which is a well-established risk factor for atherosclerotic cardiovascular disease.

29 Mar 2023

Heart-healthy benefits of walnuts may be linked to beneficial changes in the mix of gut microbes

A new study examining the gene expression of gut microbes suggests that the heart-healthy benefits of walnuts may be linked to beneficial changes in the mix of microbes found in our gut.

27 Mar 2023

New compound may offer a way to prevent serious C. diff infections

Each year, about 500,000 people in the U.S. deal with gastrointestinal infections from Clostridioides difficile (C. diff), and more than 20,000 die from these infections.

27 Mar 2023

Walnuts might support heart health by changing the gut microbiome

Scientists at Texas Tech University have revealed that the heart-healthy benefits of eating walnuts could be a result of the changes they induce in the gut microbiome.

24 Mar 2023

Foods with a high fat and sugar content change our brain, shows study

Chocolate bars, crisps and fries - why can't we just ignore them in the supermarket? Researchers at the Max Planck Institute for Metabolism Research in Cologne, in collaboration with Yale University, have now shown that foods with a high fat and sugar content change our brain: If we regularly eat even small amounts of them, the brain learns to consume precisely these foods in the future.

23 Mar 2023

Identifying biomarkers that help treat fatty liver patients with a personalized diet

Recent research from the University of Jyväskylä contrasted the gut microbiota and gut-derived metabolites of healthy controls and fatty liver patients. The findings show that some microbial metabolites are linked to liver fat content.

23 Mar 2023

Could 3D Printing Help Solve Food Insecurity?

Researchers from the University of Ottawa have outlined a range of factors that feed into the quality of food produced by additive manufacturing.

21 Mar 2023

Losing a productive type of beta cell may contribute to the development of diabetes

Multiple types of beta cells produce insulin in the pancreas, helping to balance blood sugar levels. Losing a particularly productive type of beta cell may contribute to the development of diabetes, according to a new study by Weill Cornell Medicine investigators.

17 Mar 2023

High doses of sucralose limit T cell proliferation and differentiation

Scientists at the Francis Crick Institute have found that high consumption of a common artificial sweetener, sucralose, lowers activation of T-cells, an important component of the immune system, in mice.

16 Mar 2023

Study examines the role of dietary vitamin A in preventing or treating AAP

Consuming a diet rich in vitamin A or its analogs may help prevent children and young adults with acute lymphoblastic leukemia (ALL) reduce their risk of developing painful pancreas inflammation during chemotherapy treatment.

16 Mar 2023

Gut microbiome may modulate the efficacy of CAR-T cell cancer immunotherapy

Scientists from German Cancer Research Center (DKFZ), together with colleagues from Germany, Israel, and the USA, have found that the gut microbiome may modulate the efficacy of CAR-T cellular immunotherapy CAR-T cells in patients with B cell lymphomas.

14 Mar 2023

Voluntary initiatives to promote the replacement of lead in UK game hunting are not very effective

Three years into a five-year pledge to completely phase out lead shot in UK game hunting, a Cambridge study finds that 94% of pheasants on sale for human consumption were killed using lead.

27 Feb 2023

Scientists receive $2.5 million NIH grant to define the role of lipid droplets in muscle stem cell function

A team of Purdue University scientists led by Shihuan Kuang has received a $2.5 million grant from the National Institutes of Health to define the role of lipid droplets in muscle stem cell function, a study with implications in both humans and livestock.

24 Feb 2023

Locating genes involved in the metabolism and distribution of human fat

Researchers from the University of Minnesota Medical School and the University of Chicago discovered data identifying “jumping genes”—associated with the distribution of fat in the abdomen—that are connected to a higher risk for health problems from obesity in women.

17 Feb 2023

Substituting meat for mycoprotein reduces intestinal genotoxins, increases healthy gut bacteria

Researchers from Northumbria University have found that swapping red and processed meat for Quorn's mycoprotein, a fungi-based meat alternative, leads to a significant reduction in intestinal genotoxins - which can cause bowel cancer - and increases healthy gut bacteria.