Nutrients from food more beneficial than from supplements
April 9, 2019
Adequate intake of certain nutrients is associated with a reduction in all-cause mortality when the nutrient source is foods, but not supplements, according to a new study. There was no association between dietary supplement use and a lower risk of death.
Find natural food sources here at FoodInfo.us
Blueberries, Strawberries may help preserve brain function
Thursday, April 26, 2012
A Harvard research study indicates regular berry consumption may help preserve brain function. The study focused on women who reported eating blueberries and strawberries in particular. Starting in 1995, cognitive, or intellectual function, was measured in the participants on two separate occasions. The data indicates participants who had recorded increased servings of blueberries and strawberries preserved their brain function to a greater degree than those who had not.
Vitamin E, Selenium Supplements and Prostate Cancer Risk
Washington, October 16, 2011
Many studies over the years have suggested that vitamin E, taken as a dietary supplement, may aid in preventing prostate cancer. New research indicates not only that the earlier studies may be wrong, but that taking vitamin E can actually be harmful.
Top sources of Omega 3 fatty acids
Here are the component Omega-3 (n-3) fatty acids measured in this site's database:
Omega 3 a-Linolenic acid
Omega 3 Eicosatrienoic acid
Omega 3 Docosahexaenoic acid
Omega 3 Docosapentaenoic acid
Omega 3 Eicosapentaenoic acid
Recipe Manager tied to USDA National Nutrient Database comes to FoodInfo.us
April 25, 2019
FoodInfo.us now includes a Recipe Manager that links to the USDA's National Nutrient Database for Standard Reference. The database's NDB_NO field is the primary key for recipe ingredients, providing extensive nutrition data for your recipes. You can try it here:
Try the Recipe Manager here
Hot red chili peppers and mortality
University of Vermont, January 13, 2017
A study done at the Larner College of Medicine indicates regular consumption of hot red chili peppers correlates with a 13 percent reduction in mortality. The frequency of hot red chili pepper consumption was measured in 16,179 participants at least 18 years of age. Total and cause-specific mortality were the main outcome measures. During 273,877 person-years of follow-up (median 18.9 years), a total of 4,946 deaths were observed. Total mortality for participants who consumed hot red chili peppers was 21.6% compared to 33.6% for those who did not (absolute risk reduction of 12%; relative risk of 0.64).
See the study abstract here
New Dietary Guidelines Released
Washington, January 31, 2011
The US Department of Agriculture announces the release of the 2010 Dietary Guidelines for Americans, the federal government's evidence-based nutritional guidance to promote health, reduce the risk of chronic diseases, and reduce the prevalence of overweight and obesity through improved nutrition and physical activity.
See the latest Nutritional Goals for Age-Gender Groups...
RDI Graphing comes to FoodInfo.us
January 19th, 2011
Due to millions of years of evolution, the human mind can make sense of images near instantaneously, while deciphering a list of numbers takes quite a bit longer. That's because those who recognized danger quickest survived, and those who didn't became accountants.
Here at FoodInfo.us, you can now generate your own nutrition graphs on the fly, both for individual food items, and when you want to compare two items.
Zinc effective in treating colds, multiple studies find
Wednesday, February 16, 2011
An evaluation of 15 studies concludes that zinc lozenges, tablets or syrup can help cut the duration of cold symptoms by a day and reduce their severity.
In the latest report, published by the Cochrane Library, an international network of experts who conduct systematic reviews of research, scientists in India evaluated 15 studies, including four published since 2000.
Two of the studies evaluated focused on zinc's effectiveness in preventing colds and the rest on its ability to shorten the duration of colds. The 15 studies involved 1,360 participants ranging in age from 1 to 65 with good overall health.
Pooling the data, researchers found that people who took zinc within 24 hours of the start of symptoms were over their colds about one day sooner than people who took placebos.
The analysis also found that the severity of cold symptoms was somewhat milder among people who took zinc.