Acrylamide

Acrylamide is a chemical that naturally forms in starchy foods during cooking at high temperatures, including frying, baking, and roasting. This chemical process ‘browns’ food and affects its taste. Acrylamide … Read more

Reduced salt intake, omega-3 long-chain polyunsaturated fatty acid use and folic acid supplementation may reduce the risk for some cardiovascular events in adults, whereas combined calcium plus vitamin D appears to increase the risk of stroke

In July 2019 researchers from the USA published their review of the medical scientific literature to assess the effects of nutritional supplements and dietary interventions on cardiovascular outcomes in adults. … Read more