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A new study shows the direct association of alcohol consumption and brain atrophy. Another new study also shows that high levels of good cholesterol (HDL) and low blood glucose levels between the ages of 35-50 leads to a lower risk of dementia.

As we are fast running out of options with antibiotics interest in a group of viruses called bacteriophage is now intensifying. Given their ubiquity and specificity, it is no surprise that science is now very interested in harnessing their abilities.

The Epstein-Barr Virus, as emerging evidence is beginning to suggest, has a key role in many autoimmune diseases, such as Multiple Sclerosis, and cancers.

Put simply ‘we don’t eat nutrients - we eat food.’ Many of us clearly do rely on food labelling to give us information that helps determine our food choices. A food label will after all give us a simple list of nutrients. So, it must be right?

New Research strongly suggests that a specific type of fatty acid present in milk products (called odd chain saturated fatty acids or OCFAs) is associated with a lower risk of cardiovascular disease.

In the UK we have never directly addressed iodine deficiency. Eradicating it was an ‘accidental public health triumph’. This relied on the fact that milk consumption by UK consumers increased rapidly in the 1950s and 60s.

Dementia is now commonly viewed as a disease that has many contributing factors. These involve complex cascades of physiological processes that we do not yet fully understand. Put simply, it is not a singular disease, but an agglomeration of pathologies that lead to a loss of cognitive function.

We have limited understanding of the pathophysiology behind most Neurodegenerative Disorders. Given our lack of knowledge it is therefore difficult to identify what the precise targets should be for any therapeutic interventions.