News Significant Link Found Between Heme Iron, Found in Red Meat and Other Animal Products, and Type 2 Diabetes Risk. Higher intake of heme iron, the type found in red meat and ot ...

Recent Research on the Use of Beta-Glucans in CVD and Immune Health By Danielle VenHuizen, MS, RDN Today’s Dietitian Vol. 26 No. 8 P. 38 Beta-glucans, a type of soluble fiber (SF) derived from several ...

Bioactive compounds like polyphenols and their health benefits have long captured public attention and interest. Commonly present in plant-based food like fruits, vegetables, seeds, coffee, and tea, ...

The results show that the more fruit, oats or rye children ate, the more their risk of T1D increased. In contrast, eating strawberries, blueberries, lingonberries, raspberries, blackcurrants and other ...

Researchers at the University of California, San Francisco (UCSF) have found a link between following a diet that’s rich in vitamins and minerals, especially one without much added sugar, and having a ...

Beyond a classic appreciation of its nutritive value, protein exerts specialized physiochemical action that expands its health impact. Bioactive peptides (BPs) are specific protein fragments, often ...

April 2016 Issue Soyfoods and Heart Disease By Virginia Messina, MPH, RD Today's Dietitian Vol. 18 No. 4 P. 18 Evidence shows soyfoods can improve heart health due to their rich fatty acid, protein, ...

Today's Dietitian speaks with experts about the differing definitions of processed foods, and whether all or some are detrimental to overall health. Do you advise your clients and patients to avoid ...

World-class speakers. Interesting and engaging sessions and workshops. An atmosphere unlike any other conference. The Today's Dietitian Spring Symposium continues to grow each year and has planted ...

When the topic of canned food arises, people are sometimes surprised that a trained chef would use anything in a can. Well, I’ve got a surprise for them: Most chefs use canned products in one form or ...