Nutrisyon

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A realistic image depicting a woman checking food labels with a blood pressure monitor, illustrating the link between preservatives and hypertension.
Larawang ginawa ng AI

French NutriNet-Santé study links eight food preservatives to higher hypertension risk

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A large French study of 112,395 adults has found that higher consumption of certain food preservative additives—especially non-antioxidant preservatives—was associated with increased incidence of hypertension and, for some exposures, cardiovascular disease. The findings were published online May 20, 2026, in the European Heart Journal.

A two-year clinical trial has shown that high-dose omega-3 fish oil supplements do not improve memory or slow brain changes linked to Alzheimer's disease. The research involved 365 older adults at elevated risk for the condition. Results challenge widespread claims about the supplements' protective effects.

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DPR RI leaders held a coordination meeting with the National Nutrition Agency on 29 June 2026 to discuss the implementation of the Free Nutritious Meal Program.

Researchers have developed a manufacturing technique that improves the texture of whey protein drinks while reducing unwanted bitter flavors. The work comes from a collaboration between universities and a major dairy ingredient company.

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An analysis drawing on UK Biobank data reports that higher circulating levels of the amino acid tyrosine were associated with a modest reduction in estimated lifespan in men—about 0.9 years in one genetic analysis—while the association was weaker and not statistically clear in women.

A new study of more than 2,100 Australian adults has found that higher consumption of ultra-processed foods is associated with reduced attention and slower mental processing, even among those following otherwise healthy diets. The research also connected greater intake to increased dementia risk factors such as obesity and high blood pressure.

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A long-term study of more than 54,000 Danish adults has found that nitrate from vegetables is associated with a lower risk of dementia, while nitrate from red and processed meats or drinking water is linked to higher risk.

 

 

 

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