Brown fat may help improve cancer survival rates

Brown fat is not linked to cancer-associated loss of body weight and muscle mass, a common condition known as cachexia, according to a new joint study from The Rockefeller University and Memorial Sloan Kettering Cancer Center in New York City. In addition, researchers discovered a trend suggesting brown fat, also called brown adipose tissue, may help improve survival in people with cancer. The findings are published ahead of print in the American Journal of Physiology-Endocrinology and Metabolism.

German scientists develop a dashboard to ensure transparency for clinical trials

Clinical trials are the backbone of evidence-based medicine. This is where new drugs and treatments are tested on humans for the first time. The results of such trials are therefore highly relevant. But unfortunately many clinical trial results from German universities are not published at all or are registered too late—and if they are published, the results are often not openly accessible.

Study: Fiber intake reduces cognitive decline risk in older people with apolipoprotein ε4 allele

Fiber intake is associated with a lower risk of developing cognitive decline in those old people with the apolipoprotein E ApoE ε4 genotype, regarded as a genetic risk factor linked to the development of Alzheimer’s disease. This is stated in a study conducted by the Research Group on Biomarkers and Nutritional and Food Metabolomics of the Faculty of Pharmacy and Health Sciences of the University of Barcelona and the CIBER on Fragility and Ageing (CIBERFES).