Articles about 'Nita Forouhi'

Meat consumption, particularly consumption of processed meat and unprocessed red meat, is associated with a higher type 2 diabetes risk, an analysis of data from almost two million participants has found.

Two Cambridge Fellows are among the new Academy of Medical Sciences Fellows announced today.

Twelve academics from the University of Cambridge have been ranked among the top female scientists in the world - with one claiming the top spot for Europe.

When it comes to health claims around the food we eat, it’s worth taking a closer look at the science behind the headlines, say Eirini Trichia and Professor Nita Forouhi from the MRC Epidemiology Unit, writing for The Conversation.

The University of Cambridge has received its 10,000th Open Access submission – highlighting its commitment to making research freely available to anybody who wants to access it, without publisher paywalls or expensive journal subscriptions.

Britons eating a Mediterranean diet could lower their risk of developing heart disease and stroke, according to research published in the open access journal BMC Medicine.

Researchers from across the University have been recognised for the impact of their work on society, and engagement with research in the inaugural Vice-Chancellor’s Impact Awards and Public Engagement with Research Awards.

Sugar sweetened drinks may give rise to nearly two million diabetes cases over ten years in the US and 80,000 in the UK, estimates a study published in the BMJ.

Drinking water or unsweetened tea or coffee in place of one sugary drink per day can reduce the risk of type 2 diabetes, according to research published today in the journal Diabetologia.

The relationship between saturated fat and type 2 diabetes may be more complex than previously thought, according to the results of a large international study published today in the journal Lancet Diabetes and Endocrinology. The study found that saturated fatty acids can be associated with both an increased and decreased risk of developing the disease, depending on the type of fatty acids present in the blood.