IN THE NEWS

NCCAM and ODS Co-Fund Five Botanical Research Centers

NIH News Release May 2005
Five dietary supplement research centers focusing on studies of botanical products have been jointly funded by the National Center for Complementary and Alternative Medicine (NCCAM) and the Office of Dietary Supplements (ODS), both components of the National Institutes of Health (NIH). Research conducted by these centers will advance
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Scientists to Study Actions of Botanical Oils Including Flaxseed and Borage

ImmuneSupport.com April 2005
Wake Forest University School of Medicine has received a $7.5 million grant from the National Center for Complementary and Alternative Medicine (NCCAM) and the Office of Dietary Supplements (ODS) to open a research center to study dietary supplements ... read more

Institute of Medicine provides advice of benefits of eating seafood

Americans eat seafood in a variety of forms, but mixed messages have confused the public about the relative safety of eating seafood. A recent report from the Institute of Medicine provides advice on the relative cardiovascular benefits of eating fish vs the potential toxins that fish may contain. Read a summary of the original report here or read more of this article here.

Call For Abstracts to the 2nd Annual Symposium on Dietary Fatty Acids

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Center for Botanical Lipids scientist cited among “top breakthroughs” of the year

Wake Forest University School of Medicine - News Release, Dec. 2006
Larry Rudel, PhD, a Center for Botanical Lipids scientist and project leader, has been cited as having one of two research projects at Wake Forest University School of Medicine that were named "top breakthroughs of the year" by Discover magazine. The January 2007 issue of Discover credits Dr. Rudel with the No. 14 science breakthrough (No. 2 in Medicine) for his research linking dietary trans fatty acid intake with increased abdominal fat and with the correlated increased risks for diabetes and heart disease. Trans fats are man-made, partially hydrogenated vegetable oils, popularly used in many commercial fryers, cookie and cracker production because of the stability and physical properties of the fats. Recent data from several studies demonstrating the ill effects of trans fats on human health has lead to increasing federal and state regulation on their use and has stimulated a search for healthy alternatives.
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