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Stay up-to-date with the all latest research in health from the Nordic Countries.

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Gut bacteria could one day combat obesity

New research shows that the right combination of gut bacteria plays a role in whether people are fat or thin.

Breakthrough in fight against debilitating childhood disease

Scientists have discovered a defect in a protein in the brain that results in the debilitating disease dystonia. The disease causes loss of control of movements and violent seizures.

Candle particles might be just as harmful as diesel fumes

Particles from candles look to be just as harmful to mice as diesel particles. Studies of the effect on people is needed, say scientists.

Choice of bread is a class issue

What kind of bread do you eat? This could depend on your educational level and what you were served at home as a child.

Vitamin D can boost immune system’s fight against one of the world’s biggest killers

New study shows how vitamin D could help millions of people who are currently at risk of contracting tuberculosis. But more studies are needed, say scientists.

A cholera sample from 1853 could cast new light on epidemics

Scientists are hoping to open a bottle with, perhaps the oldest ever, cholera-containing stool sample taken from a patient during the 1853 cholera epidemic in Copenhagen.

Sceptics claim no evidence of endocrine disruptors harming people

There is insufficient evidence that endocrine disrupting chemicals are harmful for people, says a group of scientists. But this view goes against mainstream scientific opinion.

EU disagreements delay regulation of harmful chemicals

When is an endocrine disrupting chemical harmful enough to be banned? Disagreement between EU member countries delays regulation of potentially harmful substances.

Another good reason to eat chocolate

New study finds that chocolate is good for our health and may help protect against cardiac fibrillation.

Taste can improve cancer patients’ quality of life

Chemotherapy patients often lack the ability to taste food during and after treatment. A chef and a team of scientists aim to change this and boost patients’ quality of life.