Latest Fat Stories
Obesity and its associated problems such as diabetes and fatty liver disease are increasingly common global health concerns.
Researchers from Purdue University found that certain salad dressings can help consumers get the best nutrients and vitamins from their salad.
Scientists are reporting development of a healthy "designer fat" that, when added to infant formula, provides a key nutrient that premature babies need in high quantities, but isn't available in large enough amounts in their mothers' milk.
Saturated fats, already decried by health experts because past studies have linked them to cardiovascular and other diseases, could actually impair how well a person's brain functions.
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.
- The act of burning, scorching, or heating to dryness; the state or being thus heated or dried.
- In medicine, cauterization.