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Consuming carbohydrates raises blood sugar, which can cause sugars to attach to proteins in cells, triggering widespread inflammation in the body.
In people with obesity, a juice made from tomatoes and soy reduces inflammation similarly to a tomato juice with fewer plant compounds, suggesting that lycopene and soy isoflavones are not the main...
Drinking tomato-soy juice is associated with lower levels of certain fat-related compounds in the urine of adults with obesity, which may indicate a change in how the body processes fatty acids,...
Drinking tomato juice leads to higher levels of certain metabolites in the urine of adults with obesity, which shows that compounds from tomatoes are taken up by the body and broken down.
Drinking tomato-soy juice increases the amount of specific breakdown products from soy in the urine of adults with obesity, showing that the body metabolizes and absorbs soy compounds effectively.
Drinking tomato-soy juice daily for four weeks, which contains 54 mg of lycopene and 189.9 mg of soy isoflavones, increases lycopene in the blood and lowers levels of specific inflammatory signaling...
Omega-3 fatty acids are absorbed more effectively when consumed in whole fish or other lipid-rich foods compared to isolated supplements, because the natural structure of the food influences how the...
When salmon is processed to remove its fat and combined with purified fish oil, the fat empties from the stomach more quickly and less omega-3 enters the bloodstream compared to eating whole or...
How salmon is processed or structured as food affects how much EPA and DHA your body can absorb, even when the total amount of these fatty acids and other nutrients stays the same.
The way salmon is structured physically slows down how quickly fat leaves the stomach and causes fats to separate during digestion, which is linked to higher levels of EPA and DHA in the blood.
Eating whole salmon leads to higher levels of omega-3 fatty acids in the blood over six hours than eating processed forms of salmon or fish oil supplements, because the physical structure of the...
In adults aged 50–65, consuming more fish before starting omega-3 supplements does not change how much the supplements affect inflammation-related molecules in the blood, even though those who ate...
Taking a daily omega-3 supplement containing 460 mg EPA and 380 mg DHA for one year does not change the blood levels of five specific lipid molecules—Prostaglandin E2, Resolvin D2, Resolvin D5,...
Taking a daily omega-3 supplement for a year lowers levels of a specific lipid molecule called 15-HETE by about 19% in adults aged 50–65, even though this molecule is typically involved in resolving...
In adults aged 50–65 who eat little fish, taking a daily omega-3 supplement for one year raises levels of two specific lipid molecules, Resolvin D1 and Resolvin D4, by about 45% and 94% respectively....
Taking a daily omega-3 supplement containing 460 mg EPA and 380 mg DHA for one year in adults aged 50–65 lowers specific inflammatory signaling molecules in the blood by 28–40% and increases the...
Lentils contain methionine, an essential amino acid, but the body absorbs less of it than the total amount listed in nutritional data due to natural compounds in lentils or how the digestive system...
Eating cooked lentils and steamed rice together in equal amounts increases how well the body can use methionine, an essential amino acid, but the amount still remains lower than what is found in egg...
For healthy men under 30, the body absorbs less methionine from lentils compared to a protein based on egg protein, meaning lentils do not provide all essential amino acids in sufficient amounts when...
In healthy men under 30, only about 69% of the methionine from cooked Canadian lentils can be used by the body; the rest is not absorbed or processed due to natural compounds in the lentils or limits...
When healthy young men under 30 with a BMI under 25 eat cooked lentils and steamed rice together in equal amounts, their bodies use the amino acid methionine more efficiently than when they eat...
Analog rice made from maize and legumes contains high levels of glutamic acid and aspartic acid, which affect taste and nitrogen processing in the body, but these amino acids alone do not provide...
Analog rice made with legumes has more minerals than analog rice made only with maize, as measured by ash content, because legumes naturally contain more minerals than maize.
Substituting maize with legumes in processed rice-like foods raises the amount of essential amino acids, resulting in a more nutritionally complete protein profile.