The Whole Grains Council is to change the design of its
characteristic stamp in a move to avoid potential regulatory
uncertainty surrounding its use of the terms 'excellent' source or
'good' source. The new stamp...
Getting kids to eat solid cereals at an earlier age could reduce
the risk of developing wheat allergies, says a new study from
Colorado-based researchers.
A new study has revealed that the higher obesity rates of Hispanic
children are not connected to socioeconomic factors, findings that
could add weight to the suggestion that this sector of the
population responds differently to diet.
Minimal processing of fruit - cutting, packaging and chilling -
does not affect the nutritional content even after nine days, says
an international study that could promote healthy eating on a
limited time-scale.
Consumers actively seek out products with specific health claims on
their labels, according to the Natural Marketing Institute - a
factor that may encourage companies to solicit approvals from FDA
or cater to specialist diets.
A new booklet providing nutritional advice and specific product
suggestions for Latino consumers is set to appear in supermarkets
in coming months, the Latino Nutrition Coalition (LNC) told
FoodNavigator-USA.com.
A survey conducted at the University of Vermont suggests
legislation requiring restaurants to account for the nutritional
and caloric content of their food will be ineffective if it is not
accompanied by an education campaign.
A new clinical trial from the US has reported that a low-carb diet
improves cholesterol levels, as a second study in a week reports
health benefits for this once bright star of the diet world.
Cambridge scientists have shown that the reward centres of some
peoples' brains are more sensitive to appetising food cues, and may
help explain compulsive eating disorders.
Independent flavor specialist Treatt has introduced Blueberry
Treattarome 9840 to its expanding range of 100 per cent natural,
FTNF(From The Named Food) flavor ingredients.
Planning diets around key micronutrients like amino acids could be
the future of diet design and a way to help the fight against
obesity, says research published in Science.
Orange juice and other foods traditionally not associated with
foodborne disease outbreaks could still be a source of disease,
according to scientists.
The relationship between journalist 'hack' and scientist 'lab-rat'
must be developed if science is to get a fair deal in the press,
and for consumers to be presented balanced and accurate science
coverage.
Obesity has again been linked to an increased risk of cancer,
findings that constitute yet another building block in the wall of
pressure being built around the food industry.
People with more magnesium and less copper in their blood could
reduce their risk of death from cancer by as much as 50 per cent,
says a new study from France.
Parents should avoid infant formulas made from intact proteins, a
Stanford researcher told doctors assembled at the annual meeting of
the Pediatric Academic Societies.
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...