All articles tagged with #nutrition research
Recent research suggests that for most people, reducing saturated fat intake, found in foods like butter and cheese, may not significantly lower the risk of death or cardiovascular disease, challenging traditional dietary guidelines and perceptions about saturated fats.
The article explores the concept of ultra-processed foods (UPFs), their rise in consumption, and their potential health impacts, including links to obesity, chronic diseases, and increased calorie intake, while discussing ongoing debates about their classification and effects.
A study presented at NUTRITION 2025 found that higher blood levels of linoleic acid, primarily found in seed oils like soybean and corn oil, are associated with lower inflammation and reduced risk factors for heart disease and type 2 diabetes, challenging claims that seed oils are harmful.
Pennington Biomedical Research Center is leading a $189 million NIH-funded study involving 10,000 participants to determine personalized nutrition guidance by analyzing how individuals respond differently to foods. The study includes 500 people living at scientific facilities for six weeks, strictly following designed meals and undergoing extensive medical tests. Researchers aim to create algorithms that predict the effects of specific diets on individuals, ultimately providing more accurate and personalized nutrition guidance to help Americans adopt healthier eating habits.
Traditional Chinese foods and ingredients continue to be popular for their flavor and nutritional benefits. Recent research has shown that regular tea consumption can reduce the risk of death and cardiovascular disease mortality. Soy sauce consumption has been linked to high sodium intake and an increased risk of cardiovascular disease. Sesame oil has been found to be a healthier cooking oil compared to alternatives, and tofu is a protein and vitamin-rich source of nutrition that may have a protective effect against coronary heart disease.
Scientists are calling for a consensus on which cognitive tests to use when assessing the impact of nutrition on brain function. They recommend reducing the number of tests and standardizing reporting guidelines, which could enable researchers to pool data and make more confident decisions about how diet affects cognition over the life course. Optimizing nutrition can maintain and possibly even enhance cognitive functions known to be affected by aging, such as memory and processing speed. Evidence has shown that nutrition is associated with changes in cognition from before we are born into our old age.