Nutrition
Obesity and heart function
A study sheds light on a mechanism of adaptation for the decrease in cardiac energy capacity induced by obesity.
Olive oil, the best source of fat for cooking
A new U.S. study confirms that regular consumption of olive oil is associated with a reduced risk of coronary heart disease.
A new metabolite derived from the microbiota linked to cardiovascular disease
Researchers have identified a new metabolite derived from the gut microbiota, phenylacetylglutamine, which is associated with cardiovascular disease through a mechanism of hyperactivation of blood platelets.
Plant or animal proteins: An impact on health
According to recent studies, reducing the intake of animal proteins and replacing them with plant-based proteins seems beneficial for maintaining good health.
Choosing dietary sources of unsaturated fats has many health benefits
It is now clearly established that replacing saturated fats with unsaturated fats (monounsaturated or polyunsaturated) is associated with a significant reduction in the risk of cardiovascular disease.
Effectiveness of exercise to prevent and mitigate diabetes: An important role of the gut microbiota
In overweight, prediabetic and sedentary men, exercise induced changes in the gut microbiota that are correlated with improvements in blood sugar control and insulin sensitivity.
Spicing up the prevention of cardiovascular disease with chili peppers
A study reports that people who regularly consume chili peppers have a reduced risk of dying prematurely from a heart attack or stroke.
Exercise on an empty stomach to burn more fat
Exercising on an empty stomach, rather than after a meal, could burn twice as much fat according to a randomized controlled study.
Even a small reduction in caloric intake improves cardiovascular health
A fairly modest reduction in caloric intake (300 calories per day) over a two-year period is associated with a significant improvement in several cardiovascular risk factors.
Eggs: To consume with moderation
A recent study found a significant, albeit modest, association between the consumption of eggs or dietary cholesterol and the incidence of cardiovascular disease and all-cause mortality.