Foods with low nutritional quality tied to higher cancer risk
A large multinational cohort study finds that eating foods with a low nutritional quality on a regular basis is linked with a heightened risk of cancer.
September 19, 2018 · by · in Nutritional News · Tags: cohort-study, eating-foods, heightened-risk, large-multinational, low-nutritional, nutrition, oncalldietitian.com, oncalldiets, regular-basis
Just 1 day of unhealthy eating can impact sleep quality
Researchers suggest that eating foods high in saturated fat and sugar and low in fiber – just for 1 day – may lead to poorer sleep quality.
January 15, 2016 · by · in Nutritional News · Tags: eating-foods, may-lead, nutrition, oncalldiets, poorer-sleep, saturated-fat
Could certain fatty acids reduce the risk of Lou Gehrig’s disease?
Study finds that eating foods high in omega-3 polyunsaturated fatty acids could be associated with a decreased risk in the fatal neurodegenerative disorder.
July 15, 2014 · by · in Nutritional News · Tags: decreased-risk, diet, eating-foods, fatal, fatty-acids, muscular dystrophy / als, the-fatal
Vitamin C linked to reduced risk of stroke
A study due to be presented at a conference later this year suggests that eating foods containing vitamin C, such as oranges, peppers, strawberries, papaya and broccoli, may be linked to a reduced risk for hemorrhagic stroke.
February 17, 2014 · by · in Nutritional News · Tags: conference-later, containing-vitamin, eating-foods, oncalldietitian.com, reduced-risk, stroke, such-as-oranges, year
Vitamin C linked to reduced risk of stroke
A study due to be presented at a conference later this year suggests that eating foods containing vitamin C, such as oranges, peppers, strawberries, papaya and broccoli, may be linked to a reduced risk for hemorrhagic stroke.
February 17, 2014 · by · in Nutritional News · Tags: conference-later, containing-vitamin, eating-foods, nutrition, reduced-risk, stroke, study-due, such-as-oranges, year
