Browse evidence-based analysis of health-related claims and assertions
Women who experienced more abuse or neglect as children tend to have higher levels of a specific chemical in their blood that's linked to long-term inflammation, even after having a baby.
Correlational
In lab-grown fat cells and immune cells, adding taurocholic acid made the fat cells store less fat and turned immune cells into a type that reduces inflammation.
Descriptive
Mice that ate moderate lard had more of a type of immune cell (M2 macrophage) in their fat tissue that is linked to reducing inflammation.
When mice had more taurocholic acid in their blood, their fat cells turned on more genes that help break down fat.
Mice that ate a moderate amount of lard had more of a substance called taurocholic acid in their blood than mice that ate other oils.
When mice ate a moderate amount of lard (pig fat), they stored less fat in their fat tissue than mice that ate the same amount of plant-based oils.
Human physiology is evolutionarily adapted to metabolize and utilize animal-derived saturated and monounsaturated fats as primary dietary lipids.
Assertion
When subjected to prolonged heating, extra virgin olive oil generates significantly higher levels of polar compounds and lipid oxidation byproducts than coconut oil and ghee.
Comparison
Olive oil’s polyunsaturated fat content (11%) renders it more susceptible to thermal oxidation than animal fats with lower PUFA content (e.g., tallow, ghee <2%).
Isolation of lipids from whole foods removes endogenous antioxidants and structural matrices, increasing susceptibility to oxidative degradation under thermal stress.
Avocado oil contains 13–15% polyunsaturated fatty acids, rendering it susceptible to thermal oxidation despite a high monounsaturated fat content.
Quantitative
A majority of commercially available avocado oil products are adulterated with cheaper seed oils or are oxidized/rancid prior to consumer purchase.
The introduction of industrial seed oils into the American food supply coincided temporally with the emergence and exponential rise in recorded cases of cardiovascular disease and metabolic disorders.
Lipid peroxidation in cell membranes triggers chronic low-grade systemic inflammation that damages vascular endothelium, parenchymal organs, and nuclear DNA.
Incorporation of polyunsaturated fatty acids into phospholipid bilayers of cell membranes increases susceptibility to lipid peroxidation and endogenous oxidative damage.
Dietary intake of linoleic acid from seed oils correlates with increased accumulation of linoleic acid in human adipose tissue over time.
Consumption of industrially processed seed oils induces systemic inflammation and gastrointestinal damage.
Because losing weight too fast might hurt muscles more, coaches and wrestlers should be careful about how they cut weight before competitions.
After intense wrestling training, wrestlers' blood shows higher levels of certain proteins that signal muscle damage.
Losing 5% of body weight quickly makes muscle damage worse than just training hard without losing weight.
Even without losing weight, intense wrestling-style training can cause measurable signs of muscle damage in wrestlers.
When wrestlers quickly lose 5% of their body weight before a match and also train hard, their muscles show more signs of damage than when they train just as hard without losing weight.
These tiny molecules in the blood might help doctors tell how badly a runner’s muscles are damaged after an ultra-race—better than current tests.
Every single elite runner in this study ended up with a serious condition called rhabdomyolysis after running for 24 hours straight.