Scientists at the Gladstone Institute of Neurological Disease (GIND) and the University of California have found that complete or partial removal of an enzyme that regulates fatty acid levels improves cognitive deficits in a mouse model of Alzheimer's disease (AD).

Trans-fatty acids have been the topic of a lot of negative health news, but in the July Journal of Lipid research, a dietary study in rats suggests that trans-fats do not increase the risk of insulin resistance and diabetes, which may ease at least one area of concern.

Farm-raised tilapia, one of the most highly consumed fish in America, has very low levels of beneficial omega-3 fatty acids and, perhaps worse, very high levels of omega-6 fatty acids, according to new research from Wake Forest University School of Medicine.

CSIRO researchers have discovered a new class of fatty acids – alpha-hydroxy polyacetylenic fatty acids – that could be used as sensors for detecting changes in temperature and mechanical stress loads.

New research from the Child & Family Research Institute shows the typical North American diet of eating lots of meat and not much fish is deficient in omega-3 fatty acids and this may pose a risk to infant neurological development.

People’s intake of fatty acids – which have been linked to cardiovascular disease and other conditions – can be substantially affected by changing the type of vegetable oil they use, according to researchers at the University of Illinois and Pennsylvania State University.

Essential fatty acids (EFAs) are a necessary part of an individual's healthy diet. New findings indicate that binge-drinking men have lower intakes of n-3 fats, one type of EFA.