Gluten-free (GF) breads and flours often contain less natural fiber and more fat than gluten-containing counterparts, with added psyllium or gums boosting fiber at the cost of higher saturated fats. Researchers urge better formulation to match GF diets’ nutritional quality to traditional options.
Pfizer shares positive Phase 3 results in breast cancer subset
Pfizer touts Ibrance’s status as a standard of care in HR-positive, HER2-negative metastatic breast cancer. Now the company wants to expand to double-positive patients. …
December 13, 2024