Dietary iron and heart disease — what’s meat got to do with it?

The body, it turns out, doesn’t treat all dietary iron equally. A new study from the IU School of Public Health-Bloomington linked consumption of iron from meat with an increased risk of heart disease – a 57 percent increase.

IU study highlights mercury content in fish, shellfish

To eat or not to eat? That is the question … about fish. Ka He, an epidemiologist at the Indiana University School of Public Health-Bloomington, has found a link between high levels of mercury exposure in young adults and an increased risk for type 2 diabetes – by 65 percent – later in life. Fish […]