Fungal or animal protein: Which is better for building muscle?

A small new study suggests that fungus-derived protein present in some meat replacement products may be better for building muscles than animal protein.

Hot tea may raise esophageal cancer risk

A new, large prospective study suggests that people who regularly drink very hot tea may raise their risk of developing esophageal cancer.

Tree nut allergy: Avoiding all tree nuts ‘may not be necessary’

New study suggests many people who test positive for tree nut allergies in blood and skin prick tests can consume most tree nuts without any reactions.

Daily handful of nuts slashes the risk of disease and death

New study suggests the health benefits of nuts may be more wide-reaching than previously thought, and one may only need 20 grams a day to reap the rewards.

Type 2 diabetes caused by buildup of toxic fat, study suggests

New study suggests a certain toxic metabolite might be responsible for type 2 diabetes. This might explain why some normal-weight people develop diabetes.

Having dinner at 2 p.m. might help lose weight

New study suggests having dinner very early in the afternoon, or skipping it altogether, might have positive effects on metabolism and help fight body fat.

Proper maternal folate level may reduce child obesity risk

NIH-funded study suggests an optimal level for pregnant women, particularly those who are obese.

Mediterranean diet high in healthy fat does not lead to weight gain, according to randomized trial

Eating a non-calorie restricted Mediterranean diet high in vegetable fats such as olive oil or nuts does not lead to significant weight gain compared to a low-fat diet, according to a large randomized trial. The study suggests that current health guidelines that recommend a low-fat, low-calorie diet create unnecessary fear of healthy fats present in a Mediterranean diet, which have known health benefits.

Dark chocolate: a boost for athletes’ performance?

A study suggests that dark chocolate may be useful in reducing athletes’ oxygen consumption and enabling them to continue practicing for longer, as well as tasting good.

Some like it sweet, others not so much: It’s partly in the genes

Twin study suggests a common genetic pathway underlies sweet taste perception of natural and non-caloric sweetenersA new study from the Monell Center and collaborating institutions suggests that…

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