Where lifestyle meets science
In March 2020 researchers Germany and the USA published the results of their study to assess the association between food consumption and liver fat content. A total of 136 individuals … Read more
In November 2018 researchers from India published their review of the evidence that links dietary carbohydrates to the incidence of diabetes type 2 and the metabolic syndrome together with their … Read more
In February 2019 researchers from Australia published their review of the medical scientific literature to assess the effect of fortifying foods, beverages, condiments, or seasonings with iodine alone or in … Read more
Acrylamide is a chemical that naturally forms in starchy foods during cooking at high temperatures, including frying, baking, and roasting. This chemical process ‘browns’ food and affects its taste. Acrylamide … Read more
In April 2019 researchers from the USA published their review of the medical scientific literature to assess the effect of red meat consumption on cardiovascular risk factors. A total of … Read more