University of Tennessee Graduate School of Medicine professor and researcher Alan Solomon, M.D., director of the Human Immunology and Cancer/Alzheimer's Disease and Amyloid-Related Disorders Research Program, led a team that discovered a link between foie gras prepared from goose or duck liver and the type of amyloid found in rheumatoid arthritis or tuberculosis.

New food is coming from China: Black Chicken.

A new study published in the May issue of the American Journal of Clinical Nutrition indicates that the current recommended Adequate Intake (AI) for choline may, in fact, be inadequate for some people.1 Choline is an essential nutrient for normal functioning of all cells, including those involved with liver metabolism, brain and nerve function, memory, and the transportation of nutrients throughout the body.

It's research that may have you thinking twice before upgrading to the large size at your favorite fast food joint. Saint Louis University research presented this week in Washington, D.C., shows the dangers of high-fat food combined with high fructose corn syrup and a sedentary lifestyle - in other words, what may be becoming commonplace among Americans.

University of Nottingham experts have joined forces with Canadian biotech company GangaGen Life Sciences Inc to develop new weapons in the fight against food poisoning.

Could the food we eat be contributing to the continuing rise of antibiotic-resistant infections? Harmless and even beneficial bacteria that exist in our food supply may also be carrying genes that code for antibiotic resistance. Once in our bodies, could they transmit the resistance genes to disease-causing bacteria?

The average person's lifetime risk of developing colorectal cancer (CRC) is about seven percent and the role of diet in preventing this type of cancer remains under debate. Most of all, previous studies enrolled middle-aged subjects, raising the possibility that CRC development may start before common interventions. Researchers from Tata Memorial Hospital (TMH) in Mumbai, India, set out to determine whether a vegetarian diet is associated with reduced risk of CRC if started very early in life.

Are soy products healthy additions to a person's diet, safe alternatives to hormone-replacement therapy or cancer-causing agents? The answer, according to University of Illinois food science and human nutrition professor William Helferich, is, "It depends."

In an advance toward understanding the contradictory health effects of bioflavonoids, scientists in Tennessee are reporting that these natural components of fruits and vegetables poison a key human enzyme critical for the normal function of DNA. The research is scheduled for publication in the May 22 issue of ACS' Biochemistry, a weekly journal.

Researchers have found that a diet rich in fish, seafood, and grains - also called polyunsaturated fats - is better at preventing heart disease than a diet containing olive oil, nuts, and avocados - called monounsaturated fats. Although both types of fats are healthy, people should probably include more of the first than the second in their diet to keep a healthy heart, the scientists say.

Nine studies presented at this week's Experimental Biology 2007 meeting support the growing body of research on the nutritional benefits of egg consumption, including its promotion of weight loss and its role in providing choline, an essential nutrient often lacking in the diet that promotes brain and memory development and function.

100 Percent Ruby Red Grapefruit Juice and Orange Juice Deliver More Nutrients in Fewer Calories