A new set of definitions related to glycemic carbohydrates have
been approved by a group of industry and science experts, in an
effort designed to help food manufacturers communicate how the
carbohydrate content of a product will...
People who eat salads have higher serum levels of vitamins C and E,
folic acid, and carotenoids, according to a large study of US
adults that suggests these nutrients are well absorbed in the body
from raw vegetables.
The first ever World Grains Summit opened its doors in San
Francisco yesterday, attracting visitors from throughout the food
and beverage industries for four days of exploration of the latest
developments in grain-based science and...
A Californian nutrition council has announced some simple
strategies that can be implemented in order to encourage
lactose-intolerant children to consume the recommended daily
servings of dairy products.
Increasing consumption of omega-3 by eating adequate amount of oily
fish or taking fish oil supplements could save 58 Americans for
every 100,000, a recent study looking into preventing sudden
cardiac death concluded.
A small study into the effects of soluble and insoluble fibre on
blood pressure indicates that individuals with slightly high
cholesterol levels may benefit from including plenty of whole
grains in their diets.
Food allergies could be consigned to the history books within a
decade if the combination of biotechnology and vaccines work as
planned, Dutch researchers have told the BA Festival of Science in
A pilot program that distributed fresh fruits and vegetables to
children in Mississippi schools has resulted in increased
consumption of these goods, findings that provide guidance towards
a comprehensive approach for improving students'...
Researchers from the University of Ulster and University College
Cork are to embark on a three-year project to investigate what
level of dietary vitamin D is needed to maintain good vitamin D
status in winter.
Grape seed and pine bark extracts as additives in cooked meats
performed better than the synthetic preservatives in oxidation and
microbial effects, results that could be readily acceptable to
consumers seeking ready-to-eat meat products...
With obesity continuing to grab the headlines, a joint
US-Portuguese study of what affects the motivation to feed is said
to contribute to a better understanding of how the brain responds
to food stimuli.
Yet another study has revealed the importance of good nutrition
from an early age, as researchers found that children who are
overweight as toddlers are more likely to become obese in early