A study led by the URV reveals that consuming virgin olive oil, as opposed to refined olive oil, improves bacterial diversity and helps preserve brain function in older people
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If it is shown that nut consumption is beneficial, healthcare professionals could include them in dietary recommendations and medical protocols
A study led by the URV’s Human Nutrition Unit has associated the consumption of ultra-processed foods products with a greater risk of overweight, increased blood sugar and worse levels of good cholesterol
In this citizen science project the target population helps to design and evaluate activities that promote healthy aging
These are the results of a study by the URV and the IISPV on how the restrictions of the pandemic affected people with metabolic syndrome who took part in the Predimed-Plus project
The professor and director of the URV’s Human Nutrition Unit is among the most influential scientists in the world due to the impact of his research, according to the “Highly Cited Researchers 2021” list
Pilar Galán has helped create a bank of biological samples for understanding the mechanisms involved in the relationship between food and cardiovascular disease, cancer, obesity and diabetes and has launched food labels containing nutritional information.
The Predimed-Plus study shows that the Mediterranean diet has the capacity to modify our microbiota. This diet induces changes in our microbiota that could be related to its healthy effect
274 individual European scientists and 26 expert associations have signed a Call demanding the European Commission “to adopt Nutriscore as soon as possible in the interest of both consumers and public health”
URV researchers have studied the association between the metabolism of this molecule, choline, and the emergence of two cardicac pathologies: atrial fibrillation and cardiac insufficiency. These results may help to determine some biomarkers that predict certain cardiovascular diseases