Mouse Study Identifies Neurological Obstacle to Dietary Improvements
Tuesday, September 15, 2020
Every morning, thousands of Americans wake up intending to eat more healthfully, only to find themselves chowing down on a greasy burger at dinnertime. In addition to the many biological and socioeconomic obstacles to healthy eating, a salad can just plain seem unappealing compared to a plate of crispy fries. According to new IRP research, a high-fat diet can dramatically alter how the brain responds to food in ways that make a more wholesome meal less enticing and satisfying.
Tuesday, May 16, 2017
The struggle to maintain a healthy weight is a lifelong challenge for many of us. In fact, the average American packs on an extra 30 pounds from early adulthood to age 50. What’s responsible for this tendency toward middle-age spread? For most of us, too many calories and too little exercise definitely play a role. But now comes word that another reason may lie in a strong—and previously unknown—biochemical mechanism related to the normal aging process.
Friday, June 26, 2015
An example of preventive medicine added to the 1951 NIH Clinical Center time capsule was a vial of synthetic folic acid, a B vitamin. Folic acid had first been isolated in crystalline form in 1943, but in 1951, Dr. James Hundley wrote that the “exact chemical form in which folic acid exists as a functional unit in metabolism is still in doubt."