Institute of Public Health and Clinical Nutrition - News

Many Finns are risk takers when it comes to alcohol. Reaching middle age can be a turning point – or the end of the line.

Lactic acid bacteria present in Central and South American fermented products were identified, characterized, and utilized in food development by Kati Väkeväinen, MSc, in her doctoral thesis work.

Climate change will potentially make the newspapers’ scorching heat headlines a reality. Other heat-related risks in nature, on the streets and at home will also need some rethinking.

The consumption of dietary fibre from oat and rye brans supported the growth of beneficial gut microbiota, which in turn ameliorated cholesterol metabolism, enhanced gut barrier function and reduced hepatic inflammation.

Camelina sativa oil reduces the formation of fatty acid derivatives that may be harmful to cardiovascular health. Fatty fish, on the other hand, increases the circulatory concentration of fatty acid derivatives that alleviate inflammation.

A new Finnish study looks at the magnitude and reasons behind the economic burden alcohol use disorders have on society.