#Meal composition during an ad libitum buffet meal and longitudinal predictions of #weight and percent body fat change: The role of hyper-palatable, energy dense, and ultra-processed foods

Foods that increase obesity risk are ubiquitous in the US food environment. Such foods may be the target of hedonic eating, which may facilitate weight gain and lead to obesity. The study tested whether meal composition during an ad libitum buffet meal was associated with 1-year weight and percent body fat changes among healthy younger …

Continue reading #Meal composition during an ad libitum buffet meal and longitudinal predictions of #weight and percent body fat change: The role of hyper-palatable, energy dense, and ultra-processed foods

Using an erythrocyte #fatty acid fingerprint to predict risk of all-cause #mortality: the Framingham Offspring Cohort

RBC long-chain omega-3 (n–3) fatty acid (FA) percentages (of total fatty acids) are associated with lower risk for total mortality, but it is unknown if a suite of FAs could improve risk prediction. ObjectivesThe objective of this study was to compare a combination of RBC FA levels with standard risk factors for cardiovascular disease (CVD) …

Continue reading Using an erythrocyte #fatty acid fingerprint to predict risk of all-cause #mortality: the Framingham Offspring Cohort