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No evidence for sugar addiction in people, claims professor

There is no evidence that sugar-addictive behaviors suggested by animal studies exist for humans, claims the author of a new scientific review published in Clinical Nutrition.

Is food addiction responsible for obesity?

A commentary published in the Canadian Medical Association Journal has renewed the controversial concept of food addiction, claiming that it could be at least partly responsible for the obesity epidemic.

Egg foam may enhance gluten-free sourdoughs

Egg white foam may boost gluten-free sourdoughs enhance the structure of the resulting baked goods and extend the range of gluten-free products, says a new study.

Electronic nose sniffs out food aroma quality

Reliable electronic noses capable of consistently detecting different food aromas moved a step closer recently with the invention of a new statistical methodology by Spanish researchers.

Raisins do not cause hike in dental plaque acidity, study

Bran cereal with unsweetened raisins does not increase the levels of acid in dental plaque than bran flakes alone, which may put paid to the commonly held perception that raisins...

Report outlines climate change effects on US food production

Climate change is already affecting American food production, according to a report from the US Department of Agriculture (USDA), released to coincide with the Copenhagen climate change summit.

Breakthrough test for food poisoning bug

A new test to detect a bacteria that is a leading cause of food-poisoning is cheaper, faster and significantly more sensitive than existing assays, said the US body behind the...

Anti-hunger aromas have real potential in obesity fight

The concept of using aroma to produce anti-hunger feelings during chewing is “promising and appealing”, says a timely review of the science-to-date.

Genetic contribution to obesity smaller than thought: Study

The contribution of genetics to the development of obesity is smaller than previously thought, says new research that puts the spotlight firmly back on lifestyle and diet.

Fast food intake may boost salt preference: Study

A preference for fast food may enhance our preference for salt, says a new study from Korea with important implications for salt reduction targets around the world.

Study says alcoholic energy drinks pose 'serious risks'

A new study in Behavioral Neuroscience has warned that there are “serious risks” associated with mixing caffeine and alcohol.

Calorie-restriction may change protein levels: Study

Restricting calorie intake may lead to changes in the levels of certain proteins, says a new study that deepens our understanding of how low-cal diets may improve health.

Roasting peanuts boosts antioxidant levels

Raising the roast color intensity of peanuts boosts the antioxidant capacities of the peanuts, peanut flour and peanut skins, according to research at United States Department of Agriculture’s Agricultural Research...

Nanoparticle lengthens food shelf-life, sustains health benefits

A modified nanoparticle from corn can be used to extend the shelf-life of food products and preserve their health benefits by delaying oxidation, according to new research.

Restricting sugar could cause overeating: Study

Restricting sugary foods could lead to overeating, according to a new rat study published in Proceedings of the National Academy of Sciences.

Talking Point

Distortion in obesity research – your views

Last week, asked its readers for comments on alleged bias in obesity research, following publication of a paper on the subject.

Scientists determine safe acrylamide levels

Tolerable intakes of acrylamide should be set at 2.6 micrograms per kilogram of body weight to avoid the cancer risk, says a new toxicology study from the US.

E. coli in organics depends on manure treatment, say scientists

Organic food may not be as susceptible to E. coli as previously thought, according to researchers from the University of Florida and the Universities of Wageningen and Groningen in the...

Mint microemulsions may extend flavouring in foods

Microemulsions containing mint oil may protect the flavour compounds from degradation and extend the use of mint oil in foods, suggests a joint Sino-American study.

Partnership promises high quality non-GM potatoes

Cibus Global and Naturally Enhanced United Seed (NEU Seed) have come together with new technology to develop better quality non-GM potatoes, the seed trait development firms said on Wednesday.

Study claims obesity research is distorted

Obesity research is skewed by bias, particularly when reporting the effects of nutritively-sweetened drink consumption, claims a study published in the International Journal of Obesity.

Fruit extracts offer promise for acrylamide cuts

Extracts from apples may inhibit the formation of acrylamide in potato chips, offering formulators an alternative to reduce levels of the suspected carcinogen.

News in brief

US diabetes rate could double, claim researchers

The number of cases of diabetes in the States will “at least double” over the next 25 years, according to a new report published in the December issue of Diabetes Care.

Inulin-gum mix creams up low-fat custard

A mixture of inulin and carrageenan may allow the formulation of low-fat custard formulations with a creamier texture than the full-fat versions, says a new study.

US food waste impacts climate, say scientists

Americans waste about 1,400 calories-worth of food per person a day – or 40 percent of total food supply – with implications for climate change and obesity, claim US researchers.

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