Nutrition
Time-restricted eating, a promising approach for chronic disease prevention
How can we explain that the simple fact of restricting caloric intake to a shorter window of time can lead to significant health benefits?
Vigorous exercise decreases appetite and promotes weight loss through the production of the metabolite Lac-Phe
A recent study shows that a metabolite, N-lactoyl-phenylalanine (Lac-Phe), produced during and after vigorous exercise, decreases appetite and promotes weight loss.
Anti-aging supplements: A new fountain of youth?
Supplements can slow biological aging at the cellular level, but can they make us live longer and healthier?
The cardiovascular benefits of avocado
A study reports that regular consumption of avocado is associated with a significant reduction in the risk of coronary heart disease.
A pro-inflammatory diet increases the risk of dementia
According to a recent study, a diet that promotes systemic inflammation significantly increases the risk of developing dementia in older adults.
Childhood obesity, a ticking time bomb for cardiometabolic diseases
Several recent studies confirm that being overweight during childhood is associated with disastrous health consequences, starting in early adulthood.
Lignans: Compounds of plant origin that promote good cardiovascular health
A large recent study indicates that the consumption of lignans is associated with a reduced risk of coronary heart disease.
Will cultured meat soon be on our plates?
Lab-grown meat could one day replace meat from livestock farming, but there is still significant progress to be made before this becomes possible.
Environmental impacts associated with food production
All the studies unequivocally show that a reduction in environmental damage caused by food production necessarily requires a reduction in the consumption of animal products, in particular those from cattle farming.
Choosing the right sources of carbohydrates is essential for preventing cardiovascular disease
The risk of cardiovascular events can be significantly reduced by replacing as much as possible the intake of foods rich in simple sugars and refined flour with plant-based foods containing complex carbohydrates.