Research from ASN Journals
Vitamin A absorption may be estimated using a plasma isotope ratio method
To effectively recommend appropriate levels of vitamin A and estimate vitamin A status using retinol isotope dilution, it is imperative
Tryptophan impacts colitis inflammatory responses through mechanisms involving serotonin
Inflammation in the intestine results from the net effect of genetics, nutritional status, the microbiome that converge to influence multiple
Fortified complementary foods improve linear growth and affect body composition
Underweight and stunting become more prevalent among children between 6 and 24 months of age, a time when milk is
Can Omega-3 Fatty Acids Lower Your Risk of Cancer?
Scientific review published in Advances in Nutrition finds, despite mounting studies, there isn’t enough strong evidence Consumers have been urged
Lifestyle modification strategies may help preserve mitochondrial function
Low dietary quality and physical inactivity are well-established lifestyle risk factors for age-related chronic diseases, including cardiovascular diseases and certain
Can you eat more on a low- versus high-carbohydrate diet without gaining more weight?
Preventing decreased energy expenditure following weight loss is an important component of long-term body weight stabilization. According to the carbohydrate-insulin
Will Taxing Salt Reduce Salt Consumption?
Scientific review published in Advances in Nutrition finds limited evidence on the impact of salt taxes due to limited use
Improved dietary quality associated with healthy snacking
Many popular snacks are energy dense, empty calories, and elicit a weak satiety response. Thus, frequent snacking can result in
Super-child approaches to estimate total body vitamin A stores in preschoolers
Vitamin A status (total body stores – TBS) can now be assessed using retinol isotope dilution (RID) and model-based compartmental
A promising and simple way to maintain brain health in women
Research suggests that carotenoids, naturally occurring pigments found in red, yellow, orange, and dark green fruits and vegetables, have protective