Heart Health


Benefits of Omega-3 Fatty Acids: What Does Science Say?

Author(s): Monica Olivarez Martin, PhD, Crisdell Codeghini MS, BPharm, Izaskun Monslave, PhD, MBA

We summarize the science of the varied roles of omega-3 fats in health, how much people consume, and the difference between fish and algal sources of polyunsaturated fatty acids.


The Dairy Matrix: Beyond Individual Nutrients

Author(s): Aoife Marie Murphy, PhD

Is dairy fat healthy or unhealthy? Why do we see recommendations to reduce saturated fat intake, while at the same time see headlines from studies showing full-fat dairy may be healthy for us? The answer lies in the fact that food can often be more than the sum of its parts. Dairy, saturated fat &… Read more »


Is Your Breakfast Healthy or Not? Why Foods Like Eggs or Coffee Change From “Unhealthy” to “Healthy” Status

Author(s): Heather Nelson Cortes, PhD

Key takeaways: Dietary recommendations change because science develops new understanding It is key to focus on an entire food’s role in health, not just one nutrient or chemical within that food One of the most common criticisms of nutrition science is how confusing it can be. Recommendations will change from “eggs are unhealthy, avoid them”… Read more »


Whole Grains At-A-Glance

Whole grains are consistently linked to health benefits, yet few people around the world eat enough of them. Only 8% of adults in the United States meet their recommended intake, for example. The International Food Information Council recently published a great summary on whole grains that answers key questions like: What makes a whole grain… Read more »


Nutrition Benefits of Grass-Fed Dairy

Author(s): Niamh Hunt, PhD

Dairy products from grass-fed cows are in growing demand among today’s consumers, driven mostly by perceived health benefits and animal welfare concerns.1 This prompts the question: Are dairy products from grass-fed cows really better for us? Scientists at Teagasc Moorepark Research Centre, Cork and the APC Microbiome Institute, University College Cork have explored this and… Read more »


What is Vitamin K2, and What Role Does It Have in Health?

Author(s): Nathan Pratt, PhD, RD

Vitamin K is well-known for its role in blood clotting, but the less well-known vitamin K2 may have important roles in bone health or even heart disease. When people think about vitamin K, they might think about the shot infants get in their foot right after birth because their bodies can’t make the vitamin yet.… Read more »


Food Trends & Heart Health – Which Are Yay or Nay?

Many food trends are driven by health motivations, but sometimes a health halo doesn’t translate into an actual benefit. A recent review in the Journal of the American College of Cardiology looked at the evidence for which fads have a heart health benefit and which have no clout. Trends that align with science: Legumes: foods… Read more »


Avocados and Heart Health

Science shows that avocados may benefit heart health by increasing our HDL cholesterol. Avocados and other foods high in monounsaturated fats are often part of heart health recommendations as a replacement for foods high in saturated fats. A new scientific review published in the American Journal of Clinical Nutrition, which included 18 studies, explored the… Read more »


Defining Optimal Brain Health in Adults

A presidential advisory from the American Heart Association/American Stroke Association proposes definitions for optimal brain health in adults. Cognitive function is an important component of aging and predicts quality of life, functional independence, and risk of institutionalization. Cardiovascular disease risk factors have been shown to be closely associated with cognitive impairment and dementia. Because many… Read more »


The Return of Ancient Grains

Ancient Grains are a group of grains from plants like quinoa, millet, and sorghum.  Consumer demand for ancient grains has grown fast, in part, because of consumers’ perceived “sensitivities” to grains that contain gluten.  According to new research in the International Journal of Food Sciences and Nutrition, eating bread made with ancient grains as part of a… Read more »