Nutrition News

Patients who consumed the largest amounts of meat and saturated fats were at the greatest risk for developing Barrett’s esophagus in a recent case-control study.

Patients with a higher rate of dietary fat consumption, including total fat and fat of specific types and sources, were not at elevated risk of developing pancreatic cancer in a recent study.

Patients with nonceliac gluten sensitivity and IBS benefited from diets low in fermentable, poorly absorbed, short-chain carbohydrates but did not experience symptom changes after gluten introduction in a recent study.

A Mediterranean diet counteracted the effects of a gene variant associated with type 2 diabetes and reduced the risk for stroke in people with two copies of the variant, according to new data from the PREDIMED study.

The national prevalence of nonceliac gluten sensitivity may be lower than initially believed, recent study results suggest.

The FDA has published a standard definition for the phrase “gluten-free,” to be applied to voluntary food labeling in the United States, according to a press release.

Serum 25-hydroxyvitamin D concentration did not significantly correlate with disease severity of atopic dermatitis among pediatric patients, according to study results.

Older patients with low levels of vitamin D are more likely to have functional limitations, thus increasing their risk for mortality, according to researchers in the Netherlands.

Intake of dietary fiber is inversely associated with the risk for gastric cancer, according to a recent meta-analysis of case control and cohort studies.

Patients with nonalcoholic fatty liver disease reduced their liver steatosis and improved their insulin sensitivity by adhering to a 6-week Mediterranean diet without experiencing weight loss in a recent study.