Researchers at the University of Queensland have revealed the crucial role of saturated fatty acids in the brain's consolidation of memories. Dr Isaac Akefe from UQ's Queensland Brain Institute has ...
The Dietary Guidelines for Americans, 2025-2030, highlight full-fat dairy, butter, and beef tallow as healthy fat sources, ...
Saturated fatty acid chain length should be taken into consideration when assessing the impact on heart health, a new study suggests, indicating an opening for food marketers to differentiate the ...
Please provide your email address to receive an email when new articles are posted on . Patients with a BMI of at least 25 kg/m 2 had higher levels of alanine aminotransferase and aspartate ...
A recent perspective piece published in The American Journal of Clinical Nutrition discussed current dietary recommendations to reduce the intake of saturated fatty acids and modulate the risk of ...
Researchers at the University of Queensland have revealed the crucial role of saturated fatty acids in the brain's consolidation of memories. Dr. Isaac Akefe from UQ's Queensland Brain Institute has ...
A team from the University of Michigan Rogel Cancer Center and School of Dentistry, led by Yu Leo Lei, D.D.S., Ph.D., have identified a mechanism in mice for how obesity affects some oral cancers’ ...
The word “fat” used to be the enemy. Today, the conversation has shifted from how much fat we eat to the type of fat we ...
Researchers have identified ARMC5 as a key regulator of fatty acid balance in adipose tissue. ARMC5 degrades non-SCAP-bound SREBP1, activating it to regulate stearoyl-CoA desaturase (SCD), an enzyme ...
The concept of "good fats" and "bad fats" has influenced diet trends, public health policy, and biomedical research for ...
Please provide your email address to receive an email when new articles are posted on . In a large Japanese population, a significant inverse association was found between saturated fatty acid intake ...
Fats and oils provide functionality and influence taste and texture in grain-based snack foods. “The type of fat or oil used is responsible for specific sensory attributes, such as a clean flavor, ...
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