It is time to admit that society is fighting a part-time battle
against the bulge, willingly lambasting soft drinks, burgers and
chocolate, while shuffling silently away from a fairly dismal
exercise rate.
Over a quarter of a million coronary heart disease events could be
avoided by replacing trans-fats in foods, says a new review - calls
that have been welcomed by a leading trans fat-free producer.
Frito-Lay has pledged to reduce the saturated fat in its leading
potato chip brands, Lay's and Ruffles, by more than 50 percent by
switching to NuSun sunflower oil.
A antimicrobial water additive has become the first of its kind to
receive registration under the Environmental Protection Agency
rules, according to the manufacturer.
The USDA has entered into cooperative agreements with three
partners to increase the public's knowledge of both the Dietary
Guidelines and MyPyramid, one year after the scheme's online
launch.
Health professionals need to use more than tape measures and scales
to define and tackle obesity, according to a paper in the
British-based Journal of Advanced Nursing.
Food processors are waiting with bated breath for the release next
week of an EU regulatory review either confirming or rejecting the
results of a scientific study claiming that aspartame poses a
cancer risk.
A mixture of harmless bacteria helps food companies eliminate
almost all of the common pathogens found in ground beef and other
meat products, according to scientists.
Food companies face a growing chance of litigation from employees
over concerns about the industry's use of diacetyl and butter
flavorings, which have been linked to lung disease in workers.
A new study has revealed how molecular mechanisms and taste
perception can be combined to make sucrose more effective, which
means that products could contain less sugar but taste just as
sweet.
US researchers examining the dramatic rise in people suffering form
diabetes have confirmed that obesity is a major factor in the
disease. They warn that measures must be taken to prevent obesity
in order to halt the growing diabetes...
A German clinical trial has reported that eating a fibre-enriched
bread for only three days improved insulin sensitivity in
overweight and obese women by eight per cent, as the evidence for
fibre protection against type-2 diabetes...
Snacking on bars containing plant sterols and glucomannan could
improve cholesterol levels of both diabetic and non-diabetics, but
had no effect on glucose control, reports a Canadian study.
Scientists at the Agricultural Research Service (ARS) are working
on producing high quality disease-resistant peanuts that also
contain high levels of heart-healthy oleic acid.
According to researchers in Boston, it is not just the types of
foods consumed and a lack of physical exercise that lead to
obesity; their findings suggest that both body shape and obesity
could be controlled by our genes.
Eating a low glycemic index (GI) diet could reduce the risk of the incurable eye disease, age-related macular degeneration (AMD), by more than 60 per cent, says a new study.
A human observational study has revealed that adults consuming
aspartame-containing beverages did not show any increased incidence
of certain cancers, but scientists caution that the study could
have certain "limitations"...
The most important factor in determining what kind of sweeteners
people prefer is the level of bitterness of the compound, according
to a new study on taste perception.
US Department of Agriculture (USDA) scientists have discovered a
way to speed up the identification of low-linolenic soybean
varieties, findings that could contribute to increased production
of low-trans fat soy oil.
The link between soy consumption and a reduced risk of breast
cancer has been called into question by a meta-analysis of
available science, with researchers concluding that there is
insufficient evidence to support the health claim.
A $5m project aimed at identifying and improving the genetic
make-up of barley could lead to higher yields and a better quality
crop, said the US Agriculture Secretary Mike Johanns on Friday.
The unhealthy, high-fat foods we consume may not be the only
culprits when it comes to obesity and related diseases, according
to US scientists who reveal that a pregnant mother's diet may
permanently increase- or reduce- her...
Researchers from the Agricultural Research Service (ARS) have
created a fat replacement additive rich in soluble fiber,
beta-glucan, to tap into the low-fat food market.
Intake of omega-3 fatty acids from oily fish and fish oil
supplements has no effect on mortality, heart disease or cancer,
concludes a new review, but guidelines should continue for
consumption.
Wholegrains, but not refined grains, could lower blood
triglycerides, a risk factor for cardiovascular disease, say
researchers from the US Agricultural Research Service.
Children may soon be encouraged to eat well through 'edutainment'-
a variety of interactive computer games developed by the US
Department of Agriculture (USDA) in an attempt to tackle the
increasing problem of childhood...
Scientific evidence says that consumption of soy from the diet or
as supplements should not cause alarm despite negative reports
about risks, a view that has been supported by a major US industry
group.
Cyvex Nutrition is expanding its range of broccoli ingredients
after a series of studies revealing the cancer-fighting benefits of
the wonder veg has increased popularity.
Nutrient levels in fruits, vegetables and some food crops have
dramatically declined in the past 50 years, something that could
further push consumers to opting for more nutritious organic goods.
The most successful way to lose weight is not the type of diet
chosen, but actually sticking to it, according to research
published by the ARS, which also reveals that people are most
likely to stick to calorie and portion restriction...
Researchers have developed a method for enhancing the nutritional
value of alpine strawberries - which could prove popular with
consumers anxious to increase their vitamin intake.
Neptune Technologies & Bioressources has announced that it has
overcome the barriers to developing functional foods using Neptune
Krill Oil (NKO) in alliance with Terepia, with the introduction of
three fruit-flavored custards.
An independent panel of scientists is to meet this week to review
recent scientific data on the soy compound genistein. The
scientists expect to reach conclusions as to whether or not the
consumption of genistein could have a negative...
In a new study red cabbage was seen to reduce the build-up of
certain plaques in the brain that could cause Alzheimer's disease,
the most common form of dementia that costs the UK an estimated £15
billion (€ 22 billion) every...
Overweight children kept on a "nutritious" diet and
encouraged to exercise during a two-week period showed a dramatic
reduction in cholesterol and insulin levels, according to a study
presented last week at the American...
Children kept off sugary drinks lost weight after a period of six
months, according to a new study, findings that add to the mounting
body of evidence linking childhood obesity with soda consumption.
Folic acid from fortification and supplements may reduce the
severity of birth defects, as well as preventing the rate of
defects, leading experts to again call for increasing fortification
levels.
A recent study has found that the controversial sweetener aspartame
does not increase the incidence of tumors in mice, but the
scientists point out that this does not necessarily mean it is not
a carcinogen.
Including a rice bran fraction in dietary supplements or functional
foods could lower blood pressure, says Japanese researchers who
have developed a new method of rice bran extraction.
A new study on the functioning of the human brain provides
scientific evidence for what food manufacturers have long known:
the more appealing the presentation of a product, the more
consumers are likely to enjoy it.