News
Omega-3 fatty acids may benefit mental performance
26 April 2013
Increased intakes of docosahexaenoic acid may improve memory and reaction times among young adults, says a new study from New Zealand.
30 March 2016
In Germany, around 340,000 people a year are diagnosed with cancer. Around 210,000 die as a consequence of the disease. Thus cancer is the second greatest killer, after heart and circulatory diseases. About a third of all cancer cases, experts believe, are due to poor eating habits (1).
In their 2008 report the German Nutrition Society (Deutsche Gesellschaft für Ernährung, DGE) investigated the risk relationship between dietary factors and malignant tumors in various organs (2). The report is based on a systematic analysis of the available scientific literature, taking into account the design and quality of the studies. The level of reliability of the evidence for increased risk, reduced risk or no effect is designated as "convincing", “probable”, “possible” or “insufficient.”
Results
The results of the 2008 Nutrition Report confirm the recommendations of the DGE for a balanced diet in respect of cancer prevention. It should be rich in vegetables and fruit (for adults 400 g of vegetables and 250 g of fruit per day), and many fiber-rich cereal products, combined with a moderate consumption of meat and meat products (approximately 300 to 600 g/week). In particular, consumption of red meat should be reduced and alcohol avoided.
26 April 2013
Increased intakes of docosahexaenoic acid may improve memory and reaction times among young adults, says a new study from New Zealand.
15 April 2015
Two international groups of researchers have independently studied the effects of omega-6 fatty acids, one focusing on the risks of coronary heart disease and the other on death. For both studies it was concluded that the risks were lowered with high intake of linoleic acid, the main omega-6 fatty acid, widely present in vegetable oils.
30 March 2016
As part of the national survey on food consumption in France (1), 1,171 adults recorded their food consumption over seven days. Researchers analyzed the results of the study using a statistical method to assess individual food preferences, individual dietary patterns and restrictions imposed by food intolerances (2). They determined the percentage of people who could be provided with 30 essential nutrients by modifying their food intake.