A high-fat diet can be bad for your health. However, a snack-based “cafeteria”-style diet of highly palatable, energy-dense foods is even worse, according to new research. A study by researchers at the University of North Carolina at Chapel Hill found that rats that ate snack foods commonly consumed by children and adults in the U.S. ate more, gained more weight, had more tissue inflammation, and were intolerant to glucose and insulin (warning signs of diabetes) than rats whose diets were high fat from lard.
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A recent study from scientists at the Salk Institute for Biological Studies suggests that a strawberry a day (or more accurately, 37 of them) could keep not just one doctor away, but an entire fleet of them, including the neurologist, the endocrinologist, and maybe even the oncologist. Investigations conducted in the Salk Institute’s Cellular Neurobiology Laboratory (CNL) will appear in the June 27, 2011, issue of PLoS ONE.
Over the past 30 years U.S. adults have been eating larger portions and eating more often, according to a new study by University of North Carolina at Chapel Hill researchers. The findings help illustrate that how Americans are eating contributes to the country’s obesity epidemic. Check the end of this report for a link to download this open access study that is freely available in June 2011 issue of the journal PLoS Medicine.
Synthetic fat substitutes used in low-calorie potato chips and other foods could backfire and contribute to weight gain and obesity, according to a study published by the American Psychological Association. The study, by researchers at Purdue University, challenges the conventional wisdom that foods made with fat substitutes help with weight loss. The study was published online in the APA journal Behavioral Neuroscience.
A group of volunteers ate half a kilo of strawberries every day for two weeks to demonstrate that eating this fruit improves the antioxidant capacity of blood. The study, carried out by Italian and Spanish researchers, showed that strawberries boost red blood cells’ response to oxidative stress, an imbalance that is associated with various diseases.
More than seven in 10 low-income families in a new University of Nebraska-Lincoln study struggled to reach adequate levels of nutrition in their diet, researchers said. When asked to recall their food choices from the previous day, only 28 percent of participating parents and caregivers reported meals with adequate amounts of nutrients like Vitamins A and C, protein, calcium and iron, according to the study.
When University of Maryland psychologist Andrea Chronis-Tuscano testified before a U.S. Food and Drug Administration (FDA) hearing last March, it changed her mind about possible risks of artificial food coloring for children, and drove her to look more closely at the products in her own pantry that she feeds her kids. Chronis-Tuscano walked in to the meeting certain that no convincing scientific evidence supports the idea that food coloring additives cause Attention-Deficit/Hyperactivity Disorder, or ADHD – nor that strict diets eliminating dyes effectively treat the condition.
Eating a low-carbohydrate, high-protein diet may reduce the risk of cancer and slow the growth of tumors already present, according to a study published in Cancer Research, a journal of the American Association for Cancer Research. The study was conducted in mice, but the scientists involved agree that the strong biological findings are definitive enough that an effect in humans can be considered.