Alzheimer’s research from food science and human nutrition researchers featured in four publications

February 8, 2019

Alzheimer’s research from food science and human nutrition researchers featured in four publications: Auriel Willette, assistant professor of food science and human nutrition, and a team of researchers discovered that individuals with high levels of cholecystokinin, or CCK, have a 65 percent decreased risk of developing mild cognitive impairment or Alzheimer’s disease. The research was featured in articles from RobinsPost.com, PsychCentral, All4Women and Science Daily.

Announcements