Nutrition
Written by Bill Bean
A diet rich in methionine, an amino acid typically found in red meats, fish, beans, eggs, garlic, lentils, onions, yogurt and seeds, can possibly increase the risk of developing Alzheimer's disease, according to a study by Temple researchers. Thus far, studies have been done on mice.
Read more: High Methionine Diet Could Increase Risk of Alzheimer's
Written by Bill Bean
A new study released in Washington, D.C., criticizes the nation's food and beverage industry for failing to shift their marketing efforts aimed at children. The report said television advertising continues to contribute to epidemic levels of obesity, despite industry promises of reform.
Read more: Children Bombarded With Television Ads For Unhealthy Food Choices
Written by Bill Bean
MIT biology professor Leonard Guarente released a paper which strengthens the link between longevity proteins called sirtuins and the lifespan-extending effects of calorie restriction. For decades, it has been known that cutting normal calorie consumption by 30 to 40 percent can boost lifespan and improve overall health in animals such as worms and mice.
Written by Bill Bean
A real possibility does exist for developing a new generation of foods that make people feel full by releasing anti-hunger aromas during chewing, scientists in the Netherlands are reporting after a review of research on that topic. Their article appears in ACS' Journal of Agricultural and Food Chemistry.
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