fat-absorption

While obesity significantly increases the risk of many cancers, scientists have now uncovered that there are specific dietary fat drivers that impede the body's ability to fight tumors. This landmark reveals that not all fats are created equal.

A world-first clinical trial has revealed that eggs can lower LDL cholesterol, with overall diet saturated fat is taken into account. It rewrites the narrative on dietary cholesterol and offers a science-backed redemption arc to a nutritional villain.

Consuming too much of the dominant fatty acid in olive oil may drive the production of fat cells, creating conditions that could lead to storing more fat long-term. Until now, weight gain has been largely attributed to the calorie content of such fats.

A new oral nanotherapy works directly on the small intestine, reducing its ability to absorb fat from the food we eat, according to a new study. If it proves effective in humans, it has huge potential as a treatment for diet-related obesity.