The high calorie, low fibre dietary pattern associated with the
Western diet are associated with an increased risk of colorectal
cancer recurrence, says new research from the US.
Scientists have identified that a hormone is responsible for
people's fondness for food, findings that could lead to a better
understanding of overeating and ultimately contribute to the
prevention of obesity.
Significant improvements have been made in the nutritional profile
of foods sold in schools, according to a new report issued by the
School Nutrition Association (SNA).
Choline, a nutrient found in meat, eggs and dairy products, has
been linked to a possible increase in the risk of colorectal cancer
in women, reveals a study published in the Journal of the
National Cancer Institute.
A collaboration between researchers in Cameroon and France is
exploring the potential of mango peel as a source of pectin, and
could offer industry a novel ingredient with new properties.
Avoidance of new foods, a common complaint amongst children, may be
influenced by genetic factors, says new research that could have
implications for formulators.
Consuming a Mediterranean-style diet, rich in fruit, vegetables and
fish, may reduce the risk of dying from cardiovascular disease
(CVD) by 30 per cent, says Australia's largest study of eating
habits.
Researchers in New Zealand are exploring the potential of buttercup
squash as a source of pectin, and could offer industry a novel
ingredient with new properties.
Hort Research has identified the stress reduction market as a
target consumer segment for its fruit research and development, and
aims to design product concepts specifically for mothers.
With the market for gluten-free products growing rapidly around the
world, many opportunities are opening for industry, but work still
needs to be done on taste and texture, experts told attendees at
IFT Food Expo.
Tocotrienols, the other form of vitamin E long in the shadow of
tocopherols, offer interesting opportunities for industry thanks to
their unique properties, scientists from Ohio State told IFT
attendees.
The sensory aspects of cheese could be boosted by the addition of
prebiotic ingredients, in addition to improving the nutritional
profile of the product, suggests new research.
The breast milk of mothers consuming organic meat and dairy
contains higher levels of beneficial fatty acids, and has an
overall improved quality, suggests new research.
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