Neal Barnard MD's blog

Fish oil does not improve cognitive function, according to new research. Researchers in England found that fish oil did not benefit the cognitive function of elderly adults after two years of daily supplementation. In a double-blind control trial, 867 people with a mean age of 75 years were assigned to either a fish supplement (200 mg EPA plus 500 mg DHA) or placebo (olive oil) group. Participants were given various tests for cognition including reaction time, spatial memory, and processing speed measurements. No significant differences were seen between groups.

Soy products are remarkably versatile. Manufacturers have found ways to turn them into soymilk, veggie burgers, hot dogs, ice cream, yogurt--you name it. One day, they'll probably turn soy into snow tires. Because soy products are so widely consumed, some people have raised the question as to whether they are safe. The biggest question mark was whether they affect the risk of breast cancer and, for women who have been diagnosed with breast cancer, whether they would help or harm their chances for survival. After years of research, science is weighing in. Here is what the studies show:

Millions of people suffer from painful and swollen joints associated with arthritis. In the past, many doctors told arthritis patients that dietary changes would not help them. However, this conclusion was based on older research with diets that included dairy products, oil, poultry, or meat.1,2 New research shows that foods may be a more frequent contributor to arthritis than is commonly recognized. It is clear that, at least for some people, a healthier menu is the answer.

Neal Barnard, M.D.Neal D. Barnard, M.D., is a nutrition researcher, author, and health advocate. As an adjunct associate professor of medicine at the George Washington University School of Medicine, Dr. Barnard conducts studies on the role of nutrition in diabetes, obesity, and lipid management, among other health issues. His most recent clinical trial, funded by the National Institutes of Health, established the value of a novel dietary program for type 2 diabetes and set a new standard for dietary approaches to this increasingly common condition.