The Link Between Affordability of Food and Hypoglycemia

By Hilary Seligman, MD on January 14, 2014

A new study by UCSF researchers examines the link between the affordability of healthy food ingredients with certain health outcomes, such as risk for hypoglycemia among people with diabetes.

UCSF Researcher Identifies Key to Energy-Burning Brown Fat

By on November 15, 2013

Current anti-obesity treatments include strategies to prevent food energy from being absorbed, such as orlistat, which prevents fat absorption from food.