Achieving and maintaining an optimal body weight can be a challenge. For those of us who carry extra pounds that we want or need to shed, its tempting to turn to crash dieting in hopes of rapid weight loss.
Many Americans are drinking, not munching, their fruits and vegetables as juices and smoothiespresumably for the convenience and to obtain a range of promised health benefits. But the benefits of juicing and blending arent yet well supported by scientific evidence.
A huge variety of breads are available on supermarket shelves. Which is best for you?
Breads and rolls fill the better part of an aisle in some supermarkets, in part reflecting the appetite of Americans for bread. The 20152020 Dietary Guidelines for Americans recommends that at least half of your breads and other grain-based foods, including cereals and energy bars, should be whole grain. But how do you figure out which grains are best for you?
Tufts study predicts that subsidies and taxes could prevent deaths from major chronic diseases and narrow health gaps.
Subsidies and taxes to adjust the prices of seven foodsboth healthy and unhealthyis predicted to prevent tens of thousands of deaths each year from cardiometabolic diseases such as heart disease, stroke and diabetes, according to a study led by researchers from Tufts University.
Resistance training combined with adequate protein is the key.
Tufts scientists were the first to coin a term for the gradual loss of muscle mass, strength and function that can occur with aging: sarcopenia. The decline in skeletal muscle from sarcopenia affects 15% of people older than age 65, and 50% of people older than age 80.
The US Food and Drug Administration (FDA) has, for the first time, moved to revoke a past ruling that allowed food manufacturers to claim that eating foods with soy protein helps to reduce the risk of heart disease. The FDA action follows a review of study data on the association between soy protein and the risk of heart disease. The agency concluded that current evidence calls into question the association between consuming soy protein and being less at risk of heart disease.