Fatty Acids News and Research

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Processed meat associated with an increased risk of cardiovascular disease

Red meat is a major source of medium- and long-chain saturated fatty acids, which may lead to an increased risk of cardiovascular disease. Processed meat, which has been modified to improve taste or extend its shelf-life, has also been associated with an increased risk of cardiovascular disease.

1 Apr 2021

Fish oil provides health benefits based on the genetic makeup

Fish oil supplements are a billion-dollar industry built on a foundation of purported, but not proven, health benefits. Now, new research from a team led by a University of Georgia scientist indicates that taking fish oil only provides health benefits if you have the right genetic makeup.

From University of Georgia 26 Mar 2021

Lowering apolipoprotein CIII levels can prevent deleterious effects of a high-fat diet

Consumption of a diet with high fat levels increases the risk of fatty liver, obesity, cardiovascular diseases, and type 2 diabetes.

15 Mar 2021

Vegan diet leads to poorer bone health, shows study

The vegan diet is on-trend. How this type of diet affects health is the subject of scientific studies. In a new study from the German Federal Institute for Risk Assessment (BfR), the bone health of 36 vegans, as well as 36 people following a mixed-food diet, was determined with an ultrasound measurement of the heel bone.

5 Mar 2021

Reducing salt potentially maintains Parmigiano Reggiano cheese's texture and flavor

Aged cheeses pack a punch of nutty, sharp flavor. Before they're fully mature, aged cheeses are either waxed or placed in brine for weeks to create a natural rind. However, the high salt content in brined cheeses deters some consumers.

25 Feb 2021

Study may lead to alternative treatment for potentially addictive opioid pain killers

When two naturally occurring lipids are altered using a process called epoxidation, they are transformed into powerful agents that target numerous cannabinoid receptors in neurons, disrupting pathways that promote inflammation and pain.

11 Feb 2021

Components of Neanderthals' gut microbiota are essential for human health

Neanderthals' gut microbiota already included some beneficial micro-organisms that are also found in our own intestine.

5 Feb 2021

New perspectives challenge diet-heart-hypothesis

In science, sometimes a new perspective can turn our interpretation of the data upside-down, and necessitate a paradigm shift.

25 Jan 2021

Microalgae cultivation can be a promising way to produce healthy 'superfoods'

Marine microalgae-based cellular agriculture is a promising new way to sustainably produce plant-based 'meat' and healthy 'superfoods' for the future.

25 Jan 2021

Scientists urge global policymakers to recognize fish as a solution to food insecurity

Scientists are urging global policymakers and funders to think of fish as a solution to food insecurity and malnutrition, and not just as a natural resource that provides income and livelihoods, in a newly-published paper in the peer-reviewed journal Ambio.

20 Jan 2021

New method boosts the extraction of vegetable oil from plants

Vegetable oils provide significant health benefits, like reducing the risk of cardiovascular disease and lowering cholesterol levels.

18 Dec 2020

ECSIT protein can shed light on the origin of Alzheimer's disease

Researchers have found how a protein governs the behavior of proteins associated with the activity in mitochondria, which is impacted in Alzheimer's disease.

17 Dec 2020

Study: Eating avocado as part of daily diet can help improve gut health

Eating avocado as part of your daily diet can help improve gut health, a new study from University of Illinois shows. Avocados are a healthy food that is high in dietary fiber and monounsaturated fat. However, it was not clear how avocados impact the microbes in the gastrointestinal system or "gut."

16 Dec 2020

Obesity allows cancer cells to outcompete tumor-killing immune cells, study finds

Obesity has been linked to increased risk for over a dozen different types of cancer, as well as worse prognosis and survival.

From Harvard Medical School 10 Dec 2020

Researchers identify genes that determine the shelf life of flaxseed oil

Biologists have analyzed the genes that establish the composition of fatty acids in flaxseed oil and detected polymorphisms in six of those genes.

7 Dec 2020

Mediterranean diet decreases the likelihood of having another heart attack

A clinical study with 1002 patients with heart disease shows the advantages of a Mediterranean diet compared to a low-fat diet.

7 Dec 2020

Blackcurrants have beneficial effect on post-meal glucose response

Blackcurrants have a beneficial effect on post-meal glucose response, and the required portion size is much smaller than previously thought, a new study from the University of Eastern Finland shows.

4 Dec 2020

Adipose tissue plays key role in the aggravation of COVID-19

There is growing evidence that adipose tissue plays a key role in the aggravation of COVID-19. One of the theories under investigation is that fat cells (adipocytes) act as a reservoir for SARS-CoV-2 and increase viral load in obese or overweight individuals.

23 Nov 2020

Study confirms correlation between gut microbiota and Alzheimer's disease

Alzheimer's disease is the most common cause of dementia. Still incurable, it directly affects nearly one million people in Europe, and indirectly millions of family members as well as society as a whole.

16 Nov 2020

LipiDiDiet project shows positive effects of nutrient intervention in early Alzheimer’s disease

Trial participants who received a multinutrient formulation over an extended period of time showed a significantly less rapid deterioration in cognitive performance than the patients in a control group, who received only a placebo.

6 Nov 2020