January 2019
Nutritional quality of food as represented by the FSAm-NPS nutrient profiling system underlying the Nutri-Score label and cancer risk in Europe: Results from the EPIC prospective cohort study
Abstract Background Helping consumers make healthier food choices is a key issue for the prevention of cancer and other diseases. read more…..
Good Fats versus Bad Fats: A Comparison of Fatty Acids in the Promotion of Insulin Resistance, Inflammation, and Obesity
Abstract Recently, debate has erupted in both the scientific community and throughout the lay public around whether a low-fat or low-carbohydrate diet is better for weight loss. In other words, is it better to cut fat or cut carbohydrate for weight loss. In other words, is it better to cut fat or cut carbohydrate for […]
Association of Use of Omega-3 Polyunsaturated Fatty Acids With Changes in Severity of Anxiety Symptoms A Systematic Review and Meta-analysis
Abstract IMPORTANCE No systematic review or meta-analysis has assessed the efficacy of omega-3 polyunsaturated fatty acids (PUFAs) for anxiety. OBJECTIVE To evaluate the association of anxiety symptoms with omega-3 PUFA treatment compared with controls in varied populations. read more…..
Omega-6 vegetable oils as a driver of coronary heart disease: the oxidized linoleic acid hypothesis
The intake of omega-6 vegetable oils, particularly soybean oil, began to increase in the USA starting in the early 1900s at a time when the consumption of butter and lard was on the decline.1 read more….
