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High intake of dietary fibre and whole grains associated with reduced risk of non-communicable diseases
People who eat higher levels of dietary fibre and whole grains have lower rates of non-communicable diseases compared with people who eat lesser amounts, while links for low glycaemic load and low glycaemic index diets are less clear.

Published in Medical News

A randomized trial by Vanderbilt-Ingram Cancer Center researchers indicates that magnesium optimizes vitamin D status, raising it in people with deficient levels and lowering it in people with high levels.

Published in Medical News

Eating leafy greens, dark orange and red vegetables and berry fruits, and drinking orange juice may be associated with a lower risk of memory loss over time in men, according to a study published in the November 21, 2018, online issue of Neurology®, the medical journal of the American Academy of Neurology.

Published in Medical News

Survey reveals gaps in use and awareness of important nutritional information

An Irish survey of 200 men and women examines awareness, understanding, and use of food labels in preventing lifestyle-related disease in a primary care setting.

Published in Medical News

Low-carb diets that replace carbohydrates with proteins and fats from plant sources associated with lower risk of mortality compared to those that replace carbohydrates with proteins and fat from animal sources.
Eating carbohydrates in moderation seems to be optimal for health and longevity, suggests new research published in The Lancet Public Health journal.

Published in Medical News

Encouraging people to eat a wide variety of foods to ensure they meet all their dietary needs may backfire, according to a new scientific statement from the American Heart Association that provides an overview of recent scientific studies.

Published in Medical News
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