Written by Joyce Smith, BS. This study evaluates the bullying experiences of black and white children with food allergies (FA), and how these experience affect peer relationships, anxiety, and school policies.
Accumulating evidence from several studies suggests widespread supplementation with vitamin D could potentially prevent further deaths and hospitalizations from COVID-19.
Written by Angeline A. De Leon, Staff Writer. This study suggests that for patients with type 2 diabetes (T2D), more frequent and shorter breaks may be more beneficial for their vascular health than longer, less-frequent breaks.
Written by Angeline A. De Leon, Staff Writer. This study found that neither vitamin D3 nor marine ω-3 fatty acid supplementation significantly influenced the overall effect on age-related macular degeneration (AMD) incidence or progression.
Written by Joyce Smith, BS. A 16-week low-fat vegan diet decreased body weight and fat and improved glucose metabolism in study participants.
Written by Jessica Patella, ND. This study demonstrates that higher intake of vitamin B6 could help relieve moderate-to-severe depressive symptoms in Japanese middle-aged and elderly women.
Written by Joyce Smith, BS. Both caffeinated green tea and coffee consumption were associated with reduced risk of heart attack and stroke for cardiovascular disease survivors but only coffee consumption benefited healthy consumers with no history of heart disease or stroke.
Written by Joyce Smith, BS. An increased maternal intake of cow’s milk during lactation was associated with a lower prevalence of physician-diagnosed food allergy by 12 months of age.
Written by Joyce Smith, BS. Vitamin D and Omega-3 supplementation in combination with an exercise program did not improve blood pressure, fracture rate, infection rate or rate of cognitive decline in the healthy older participants over a 3-year period.
Written by Joyce Smith, BS. This study demonstrated YKL-40 is both regulated by clock genes and involved in clearing away the potentially toxic build-up of Alzheimer’s disease (AD) proteins in the brain and that AD patients who carry a genetic variant that reduces YKL-40 levels maintain their cognitive faculties longer than those individuals without the variant.
