A ‘potential direct’ link between artificial sweetener intake and increased cardiovascular disease risk has been suggested by researchers, but industry is fighting back: “There is no causal evidence that low/no calorie sweeteners could increase the risk...
Fresh research has come out comparing the heart benefits associated with low-fat and ‘plant-centred’ diets. The results are in – plant-centred diets could be more effective at lowering heart disease risk.
A secondary analysis of a large scale trial whose result has flummoxed experts found that higher blood levels of EPA had no protective effect on cardiovascular health.
Does an association exist between dietary protein choice (animal or plant-based sources) and long-term overall mortality in the US population? Yes, say researchers who conducted a 16-year observational health study and found that greater intake of plant...
Fruit and vegetable subsidies can literally save lives, according to researchers at the University of Liverpool, who analysed how different food policy models may reduce deaths caused by cardiovascular disease in the US.
If the cover of TIME magazine earlier this month (headline: Eat Butter) is anything to go by, it would seem that the conversation about fat, and saturated fat in particular, is changing, at least in the media. But are policymakers sitting up and taking...
Decades of declines in levels of LDL ‘bad’ cholesterol, a key biomarker of cardiovascular disease risk, abruptly ended in 2008, and may have stalled since, according to a multi-year, national study published in the journal PLOS ONE.
Dispatches from the 6th International Congress on Vegetarian Nutrition
People following an energy unrestricted plant-based diet supplemented with extra-virgin olive oil or nuts can reduce their risk of a major cardiovascular event by 30% compared with people following a purely low-fat diet, according to a “landmark” new...
Commentary in The Lancet, along with a new analysis of the data, has slammed the recent Cochrane review that claimed salt reduction had no effect on strokes or heart attacks.
American adults’ exposure to mercury from sources such as fish is not linked to an increased risk of cardiovascular disease, suggests a new study published in the New England Journal of Medicine.
Teenagers who consume a lot of sugary foods and drinks are more likely to have risk factors for heart disease, according to new research published in Circulation.
Increased intakes of soy protein may reduce cholesterol levels in people with type-2 diabetes, says a new study that expands on the heart healthy potential of soy.
An increased intake of wholegrain-rich foods has been linked to
improvements in blood vessel health, says a new study that adds to
the heart-health benefits of a diet rich in wholegrains.
A new trial from the US has reported that garlic may not decrease LDL ("bad") cholesterol levels, raising questions over the cardiovascular benefits of garlic.
Research into walnuts, a key ingredient used in a range of cake
products will help lift stagnant sales for food makers in the
sector giving them an opportunity to cash in on the growing
functional food market, reports Lindsey Partos.
Research into walnuts, a key ingredient used in a range of cake
products will help lift stagnant sales for food makers in the
sector giving them an opportunity to cash in on the growing
functional food market, reports Lindsey Partos.
Eating an egg a day does not impact the cholesterol particles in
the blood most likely to cause heart disease, according to a new
study that could play an important role in debunking myths
surrounding the role of eggs in the diet.
Extensive analysis of studies on the power of vitamins A, C and E
or multivitamins to reduce the risk of heart disease and cancer
calls highlights need for more evidence.
