Waste from gut bacteria helps host control weight

A single molecule in the intestinal wall, activated by the waste products from gut bacteria, plays a large role in controlling whether the host animals are lean or fatty, a research team, including scientists from UT Southwestern Medical Center, has found in a mouse study.

When activated, the molecule slows the movement of food through the intestine, allowing the animal to absorb more nutrients and thus gain weight. Without this signal, the animals weigh less. Continue reading “Waste from gut bacteria helps host control weight”

Weight Loss Surgery Cuts Cancer

Its already known that weight-loss surgery for morbid obesity can reduce the risk of diabetes and heart problems. Now, new research shows that it may also cut a persons risk of cancer by 80-percent.


Physical activity associated with reduced risk for obesity in genetically predisposed

Individuals who have a genetic mutation associated with high body mass index (BMI) may be able to offset their increased risk for obesity through physical activity, according to a report in the September 8 issue of Archives of Internal Medicine, one of the JAMA/Archives journals.
Continue reading “Physical activity associated with reduced risk for obesity in genetically predisposed”

Limiting fructose may boost weight loss

One of the reasons people on low-carbohydrate diets may lose weight is that they reduce their intake of fructose, a type of sugar that can be made into body fat quickly, according to a researcher at UT Southwestern Medical Center.
Continue reading “Limiting fructose may boost weight loss”

Brain plays key role in appetite by regulating free radicals

Researchers at Yale School of Medicine have found the brain’s appetite center uses fat for fuel by involving oxygen free radicals—molecules associated with aging and neurodegeneration. The findings, reported in the journal Nature, suggest that antioxidants could play a role in weight control.
Continue reading “Brain plays key role in appetite by regulating free radicals”