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Archivi categoria: Nutrizione

La magrezza è nei geni | Nutri e Previeni

La magrezza si può aiutare, ma non si decide: a stabilirla sono i geni. Secondo una ricerca condotta dall’Università di Cambridge e pubblicata su Plos Geneti

Sorgente: La magrezza è nei geni | Nutri e Previeni

 
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Pubblicato da su 18 febbraio 2019 in Nutrizione, obesita

 

France is the world’s most food sustainable country | World Economic Forum

The 2018 Food Sustainability Index ranks countries according to food waste, sustainable agriculture, and health and nutrition.

Sorgente: France is the world’s most food sustainable country | World Economic Forum

 
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Pubblicato da su 18 febbraio 2019 in generale, Nutrizione

 

Salviamoci la pelle | Radio24 dermatologia microbiota

Sorgente: Salviamoci la pelle | Radio24

 
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Pubblicato da su 18 febbraio 2019 in Malattie NON renali, microbiota, Nutrizione

 

Maintaining Mineral Balance and Nutrition in CKD-MBD: Strategies to Maximize Patient Adherence

In this case-based activity, Dr Kalantar-Zadeh discusses the strategies to manage mineral and bone disorders in patients with CKD.

Sorgente: Maintaining Mineral Balance and Nutrition in CKD-MBD: Strategies to Maximize Patient Adherence

 
 

Proteine-mania: la nuova ossessione dietetica – Repubblica.it

Per dimagrire, per migliorare le prestazioni sportive e mettere su massa muscolare, ma anche per gli anziani e i vegetariani: sono diventate il nuovo trend

Sorgente: Proteine-mania: la nuova ossessione dietetica – Repubblica.it

 
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Pubblicato da su 27 gennaio 2019 in generale, Nutrizione

 

Is it Important to Prevent and Treat Protein-Energy Wasting in Chronic Kidney Disease and Chronic Dialysis Patients? – Journal of Renal Nutrition

Sorgente: Is it Important to Prevent and Treat Protein-Energy Wasting in Chronic Kidney Disease and Chronic Dialysis Patients? – Journal of Renal Nutrition

 
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Pubblicato da su 25 gennaio 2019 in CKD, Nutrizione

 

Association of fried food consumption with all cause, cardiovascular, and cancer mortality: prospective cohort study | The BMJ

Objective To examine the prospective association of total and individual fried food consumption with all cause and cause specific mortality in women in the United States. Design Prospective cohort study. Setting Women’s Health Initiative conducted in 40 clinical centers in the US. Participants 106 966 postmenopausal women aged 50-79 at study entry who were enrolled between September 1993 and 1998 in the Women’s Health Initiative and followed until February 2017. Main outcome measures All cause mortality, cardiovascular mortality, and cancer mortality. Results 31 558 deaths occurred during 1 914 691 person years of follow-up. For total fried food consumption, when comparing at least one serving per day with no consumption, the multivariable adjusted hazard ratio was 1.08 (95% confidence interval 1.01 to 1.16) for all cause mortality and 1.08 (0.96 to 1.22) for cardiovascular mortality. When comparing at least one serving per week of fried chicken with no consumption, the hazard ratio was 1.13 (1.07 to 1.19) for all cause mortality and 1.12 (1.02 to 1.23) for cardiovascular mortality. For fried fish/shellfish, the corresponding hazard ratios were 1.07 (1.03 to 1.12) for all caus

Sorgente: Association of fried food consumption with all cause, cardiovascular, and cancer mortality: prospective cohort study | The BMJ

 
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Pubblicato da su 25 gennaio 2019 in Nutrizione

 
 
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