Displaying items by tag: Nutrition
A new Diabetic Medicine study reveals that couples interventions may have beneficial effects for partners of individuals with type 2 diabetes.
High intake of dietary fibre and whole grains associated with reduced risk of non-communicable diseases
People who eat higher levels of dietary fibre and whole grains have lower rates of non-communicable diseases compared with people who eat lesser amounts, while links for low glycaemic load and low glycaemic index diets are less clear.
A randomized trial by Vanderbilt-Ingram Cancer Center researchers indicates that magnesium optimizes vitamin D status, raising it in people with deficient levels and lowering it in people with high levels.
Eating leafy greens, dark orange and red vegetables and berry fruits, and drinking orange juice may be associated with a lower risk of memory loss over time in men, according to a study published in the November 21, 2018, online issue of Neurology®, the medical journal of the American Academy of Neurology.
Survey reveals gaps in use and awareness of important nutritional information
An Irish survey of 200 men and women examines awareness, understanding, and use of food labels in preventing lifestyle-related disease in a primary care setting.
Low-carb diets that replace carbohydrates with proteins and fats from plant sources associated with lower risk of mortality compared to those that replace carbohydrates with proteins and fat from animal sources.
Eating carbohydrates in moderation seems to be optimal for health and longevity, suggests new research published in The Lancet Public Health journal.