Chicken korma, Eton mess and a genetic variant provide clues to our food choices

Date: October 6, 2016

Source: University of Cambridge

Summary:

People who carry variants in a particular gene have an increased preference for high fat food, but a decreased preference for sugary foods, according to a new study. The research has provided insights into why we make particular food choices, with potential implications for our understanding of obesity. This is one of the first studies to show a direct link between food preference and specific genetic variants in humans.

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https://www.sciencedaily.com/releases/2016/10/161006144728.htm

Eating oats can lower cholesterol as measured by a variety of markers, review suggests

Date: October 7, 2016

Source: St. Michael's Hospital

Summary:

Researchers have known for more than 50 years that eating oats can lower cholesterol levels and thus reduce a person's risk of developing cardiovascular disease. Studies during that time have focused on the impact of oats on levels of LDL (or "lousy") cholesterol, which collects in the walls of blood vessels where it can cause blockages or blood clots. But there is growing evidence that two other markers provide an even more accurate assessment of cardiovascular risk -- non-HDL cholesterol (total cholesterol minus the "H" or "healthy cholesterol") and apolipoprotein B, or apoB, a lipoprotein that carries bad cholesterol through the blood.

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https://www.sciencedaily.com/releases/2016/10/161007085247.htm