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A new study suggests adults with the highest levels of omega-3 fatty acids in their blood are less likely to die from a range of causes than those with the lowest levels.
Researchers found people with the most circulating omega-3s - usually found in oily fishes such as tuna or sardines - lived about two years longer than those with the lowest levels, on average.
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Researchers are working to find ways to strengthen a microscopic cellular defender that has the power to boost cellular health and longevity.
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The striking results of a small clinical trial support the Atkins approach to weight control.
That diet plan advocates a diet very low in carbohydrates (sugars and starches), with ample proportions of fat and protein.
Unfortunately, Dr. Atkins failed to discriminate among types of fat, which have very different metabolic effects.
There’s little doubt that diets too high in omega-6 and saturated fats relative to omega-3 fats – such as the standard American diet – produce unhealthful effects.
Two cautions about the new study are in order
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For pregnant women, supplements of an omega-3 fatty acid called Docosahexaenoic acid (DHA) may help to reduce the likelihood of giving birth very prematurely, according to a new study.
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There is a large body of evidence to suggest that omega-3s are beneficial for brain health and heart health. A new study evaluated omega-3 supplements and their effect on cognitive performance. The findings supported established health benefits of these supplements.
The researchers concluded that supplementation with omega-3 polyunsaturated fatty acids (PUFA) could postpone the onset of metabolic disorders and associated declines in cognitive functioning.
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Most of us start with the most basic technique....grilling. Think steak, hot dogs and burgers placed directly over the hot coals. The fats drip and the flames flare. Great taste. Delicious. Memories of childhood summers.
Well, the research finds that this type of cooking not only destroys the nutritional value of foods. It also makes the foods harmful.
Overcooked and charred meats have been shown to be more highly linked to heart disease and cancer than meat more carefully prepared. High temperature, direct heat cooking causes fatty acids - the building blocks of oils and fats - to oxidize...
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