The beneficial effects of consuming omega-3 fatty acids are well publicised, but omega-6 fatty acids feature far less in the news. So what are fatty acids and why is it important that we get the balance right?

Chromium is an essential trace element that enhances insulin function and influences carbohydrate, protein and fat metabolism. It has been suggested that chromium could be used as an adjunct to weight loss and to improve blood sugar control in people with diabetes. This article examines current understanding in these areas and outlines recommendations for chromium consumption.

For many thousands of years, people have used heat to cook foods. However, along with the formation of the desired flavour, odour and colour compounds, the process of heating can also lead to the formation of less favourable substances. One such compound that has received much scientific and media interest over recent years is acrylamide.

There has been much interest in the role of selenium in recent years. As intakes have drifted downwards in Europe, concern has been expressed that marginal deficiencies may be putting us at greater risk of developing chronic diseases like cancer and heart disease. But is this the case and what should be done about it?

In November 2007 a major report was published that reviewed existing studies on the relative risk of different types of cancer through lifestyle choices. Drawing together high quality research and international scientific expertise, this report, published jointly by the World Cancer Research Fund (WCRF) and American Institute for Cancer Research (AICR) is the state of the art on the relationship between food, body composition, physical activity and different types of cancer.

Dietary guidelines say that we should eat fat in moderation and include lots of fruit, vegetables and grains in our meals. The recent results of the largest ever dietary intervention trial did not demonstrate a beneficial effect of such recommendations on the risk of developing cancer and cardiovascular disease (CVD). Or did it? In reality, the interpretation of this milestone study needs nuanced careful interpretation.

Much of the attention on nutrition and health has focussed on what we eat and how it affects the risk of various diseases. Less attention has traditionally been paid to the amount of physical activity we undertake. This is now changing as evidence continues to mount on the benefits of physical activity for the well-being of body and mind and the reduction of risk of chronic disease.

Wholegrain foods are important sources of nutrients and phyto-protective substances, which are in short supply in the diet of people across Europe. Increasing the variety and availability of good-tasting, wholegrain foods and encouraging individuals to increase their consumption levels could have important public health benefits.

The idea that conjugated linoleic acids (CLAs) could protect against certain cancers, as well as heart disease is attractive but the evidence to date, while encouraging, is still far from conclusive.

While women have to deal with pregnancy and osteoporosis, men have their own health concerns. Here are three of the common male problems along with nutrition tips to help to prevent them.

Based on scientific evidence from more than fifty independent studies, the US Food and Drug Administration (FDA) is now allowing manufacturers of foods that have a minimum of 6.25g of soy protein per serving, to claim on the pack of a food or drink product that “25g of soy protein a day, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease”.