Aging and Chronic Disease

Intake of fermented dairy foods is inversely associated with cardiovascular disease risk

Type 2 diabetes mellitus (T2DM) and cardiovascular disease (CVD) are both leading causes of morbidity and mortality in many countries. 

A follow-up to the Women’s Health Initiative Dietary Modification Trial: Are there health benefits associated with low-fat dietary patterns?

The preferred macronutrient dietary composition and its potential impact on health has been debated for decades. The importance of this

A Japanese dietary pattern promotes healthy aging

It is well known that certain dietary patterns such as those rich in highly processed foods are associated with increased

Nutrition & Parkinson’s disease: is there a link?

Figure of mouse brain tissue from the substantia nigra; cells that are stained are dopamine producing. Parkinson’s disease (PD) is

Can We Prevent Muscle Loss as We Age?

Review published in Advances in Nutrition finds increasing dairy may be an effective strategy to combat sarcopenia. As we age,

Strategies to improve bone health among Hispanic adults: where do we go next?

A healthy, balanced diet is important for overall good health, but certain nutrients, such as protein, calcium, vitamin D, potassium,

Nutrition and Oral Health – Do our mouths hold the key?

A logical start when we think about nutrition is the mouth. The mouth is the first point of entry for

What role does nutrition play on vascular dementia?

According to the United Nations the aging population is growing and by 2050 the number of people aged 60 years

Omega-3s: “The Triple Threat” or “The Dynamic Duo”?

The popularity of the essential polyunsaturated omega-3 fatty acids (O3FA) is on the rise. In 2017, O3FA achieved a spot

How does nutrition impact stroke outcome?

By: Nafisa M. Jadavji, PhD   A stroke occurs when there is reduced blood flow to the brain. Blood carries