Proponents of nutrigenomics maintain that understanding one’s genetic make up provides for more accurate dietary guidance. Here’s a look at an emerging science that already has made significant advances.
A study released during the American Association for Cancer Research’s (AACR) annual meeting reveals lycopene from tomatoes may activate special cancer-preventive enzymes called “phase II” detoxification enzymes.
A free educational CD-ROM about flax lignans is being offered by Acatris Inc. (Minneapolis). The CD features a presentation given by Marian Verbruggen, Ph.D., director of R&D for Acatris, during
A new study published in the March 2004 issue of Obstetrics & Gynecology, led by Dr. Mark I. Evans of St. Luke's-Roosevelt Hospital Center (Manhattan, N.Y.) compared 27,000 pregnancies from 1997 and 34,000 from 2000. It concluded that folic acid (a.k.a. vitamin B9), in addition to breads and grains sold in the U.S., cut by a th
The exclusive 2004 Prepared Foods Functional Foods Trends Survey delves into what food and nutritional companies see as their major challenges and opportunities in the functional foods arena.
If there were an elixir of life it would probably contain one of the polyunsaturated fatty acids (PUFA). Specifically, omega-3 has exhibited the ability to prevent heart disease, lower blood pressure, protect post-menopausal women against cancer, fend off depression and improve love life.
The National Osteoporosis Foundation (Washington) reports that, “Osteoporosis is a major public health threat for an estimated 44 million Americans. In the U.S. today, 10 million individuals (8 million women, 2 million men) are estimated to already have the disease.”
The most recent USDA dietary surveys report that about half of women in childbearing years have iron intakes below the mean requirements and some 95% have intakes below the RDA.
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