Health Claims

If someone has a higher genetic score based on 10 specific DNA variants, they're more likely to have a parent who lived to 100 or beyond — each step up in the score means about a 19% better chance of having a centenarian parent.

Scientists found 25 spots in the DNA of people with European roots that are linked to how long their parents lived — some of these spots are near genes we already know affect aging, and it looks like living a long life is shaped by lots of little genetic factors working together.

Your genes might play a role in when you die — not just from diseases, but in how long you naturally live.

Eating certain types of healthy fats—like those found in nuts and seeds—doesn’t seem to change levels of inflammation in the blood of healthy American adults.

If you're a healthy American adult eating a lot of certain vegetable oil fats (n-6), getting more fish oil fats (EPA and DHA) seems to help reduce signs of inflammation in your body. But if you're not eating much of those vegetable oil fats, the fish oil doesn't make much difference.

If healthy people in the U.S. regularly eat more foods rich in omega-3s like EPA and DHA—think fatty fish—their bodies tend to show lower levels of markers linked to chronic inflammation.

Having more omega-6 fats in your red blood cells might be linked to slightly lower inflammation, but the effect is so small it probably doesn’t make a big difference in your health.

In older adults, eating more omega-6 fats like linoleic acid or having higher levels of arachidonic acid in the body doesn’t seem to increase signs of inflammation.

Omega-6 fats in red blood cells don’t seem to be connected to signs of body stress or blood vessel inflammation in older adults.

If older adults have more arachidonic acid in their red blood cells, they tend to have lower levels of certain inflammation markers in their blood — which suggests this omega-6 fat might not make inflammation worse after all.

If older adults have more of a certain healthy fat (linoleic acid) in their blood cells, they tend to have lower levels of inflammation markers in their body.

When people started eating less seed oil in the 1970s and 80s, heart disease cases dropped by 30%, which might mean that changing fats in the diet helped reduce heart problems.

Countries where people eat more linoleic acid, like the U.S. and Israel, have had higher rates of heart disease deaths, while countries like Japan and Greece, where people eat less of it, have had much lower rates — suggesting a possible link between this fat and heart disease.

Eating too much linoleic acid might speed up heart disease because when it gets into your blood, it can turn into harmful chemicals that damage blood vessels and cause inflammation.

Americans started eating way more soybean oil over the 20th century, and this change is linked to big increases in a type of fat called linoleic acid in both our diets and our body fat.

People started eating more seed oils like corn and soybean oil in the early 1900s, and about 10 to 20 years later, heart disease became a big killer—this pattern makes some wonder if those oils might have played a role.

In certain human ovarian tumor cells, a type of fat called linoleic acid turns on a protein pathway linked to inflammation and cell death, but this only happens if a chain of other molecules (ER, FOXO1, and ROS) are active first.

In certain human ovary tumor cells, a type of fat called linoleic acid seems to cause stress inside the cells, but blocking two specific proteins (ER and FOXO1) can undo that stress.

In certain human ovarian tumor cells, a type of fat called linoleic acid sticks to estrogen receptors and seems to turn them on, which might lead to harmful effects like less cell death and more inflammation — and when scientists blocked those receptors, those effects went away.

Linoleic acid might make certain human ovary cells more inflamed, based on lab tests with a specific dose.

When a certain type of human ovary cell is exposed to a specific amount of linoleic acid, it starts to die off more — and this might explain why high levels of this fat could mess with egg development.

Algae-based protein is way more expensive than soy protein—like 5 to 10 times more—so even though it's better for the planet, it's too costly to make on a big scale right now.

Using sound waves to extract protein from algae makes it easier for animals to digest and use the protein.

Growing protein from tiny algae uses way less land and water than raising cows — like 95% less land and way less water — so it could be a smarter way to make food without hurting the planet.