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TalkingNutrition

Providing perspectives on recent research into vitamins and nutritionals

Entries filed under 'General nutrition'

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    Vitamin E intakes for healthy hearts

    Today’s consumer is increasingly knowledgeable about their health, which has led to a rising interest in the influence of the ingredients in their diet. A recent consumer survey revealed that protection against diseases later in life – particularly cardiovascular conditions – is the leading health concern for adults of working age.

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    The changing face of the omega-3 category

    There are over 30,000 published scientific papers on omega-3 long chain polyunsaturated fatty acids, making them the most researched micronutrient in the world.[1] Omega-3s are an essential part of daily nutrition, playing a critical role in supporting human health across different life stages. DHA (docosahexaenoic acid) provides important brain and eye health benefits, while EPA (eicosapentaenoic acid) and DHA together promote cardiovascular health.

     

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    At the heart of the matter: most comprehensive quantitative analysis of the effect of EPA and DHA on coronary heart disease

    According to the World Health Organization, by 2030 almost 23.6 million people will die from cardiovascular diseases (CVDs) - mainly from coronary heart disease (CHD) and stroke, which are projected to remain the single leading causes of death. CHD is caused by a build-up of fatty deposits on the walls of the coronary arteries. A new comprehensive meta-analysis has been conducted to assess the effect of EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) on CHD. The research also aims to estimate the association between EPA and DHA intake and CHD risk. 

     

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    Oat-beta-glucan, a natural way to maintain a healthy blood cholesterol

     

    Numerous clinical studies, meta-analyses and systemic reviews have established that oat beta-glucan lowers plasma low-density-lipoprotein-cholesterol (LDL-C) levels. A meta-analysis by Whitehead et al. 2014 (1) showed that oat beta-glucan at doses of 3 g per day significantly decreases both total cholesterol and LDL-C levels. The outcomes suggest that high viscosity oat beta-glucan can reduce cholesterol, while low viscosity products have no significant effect. The physicochemical properties of beta-glucan - notably its molecular weight (MW) and viscosity - are key to the physiological benefits observed with beta-glucan products. The degree of polymerization of the beta-glucan is directly reflected in the viscosity, and the viscosity depends on the molecular weight.

     

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    Nutrition, health and economic status

    A DSM- and Sight and Life Foundation-led editorial board has launched a new book, Good Nutrition: perspectives for the 21st century, to provide the latest perspectives on the nutrition challenges that are now common to all societies worldwide. The first section of the book sets the scene for nutrition across the globe applying a one-world approach. The second part of the book considers the economic drivers of malnutrition and the relationship between nutrition quality and quality of health.

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