Latest Fat Stories
It has been known for years that eating too many foods containing "bad" fats, such as saturated fats or trans fats, isn't healthy for your heart.
For the first time, researchers at the University of California, San Diego have peered inside a living mouse cell and mapped the processes that power the celebrated health benefits of omega-3 fatty acids.
Salk and Iowa State researchers identify three proteins involved in plant fatty acids, the key components of seed oils.
Scientists have identified a protein which regulates the activation of brown fat in both the brain and the body's tissues.
A Penn research team, led by Mitchell Lazar, MD, PhD, director of the Institute for Diabetes, Obesity, and Metabolism at the Perelman School of Medicine, University of Pennsylvania, reports in Nature Medicine that mice in which an enzyme called histone deacetylase 3 (HDAC3) was deleted had massively fatty livers, but lower blood sugar, and were thus protected from glucose intolerance and insulin resistance, the hallmark of diabetes.
Brown seems to be the color of choice when it comes to the types of fat cells in our bodies.
Type 2 diabetes has reached epidemic proportions around the world, fueled in large part by the equally alarming expansion of obesity as a global health problem.
University of Illinois scientists report that soy protein may significantly reduce fat accumulation and triglycerides in the livers of obese persons.
University of Illinois researchers will report this week that new research shows how soy protein could significantly reduce fat accumulation and triglycerides in the livers of obese patients by partially restoring the function of a key signaling pathway in the organ.
About 300 000 years ago humans adapted genetically to be able to produce larger amounts of Omega-3 and Omega-6 fatty acids.
- a meat pie that is usually eaten at Christmas in Quebec