Separating fact from fiction will be one of the main challenges for the food industry when it assesses personalised nutrition from the wealth of research that looks into gene-diet interactions.
University of Toronto start-up Nutrigenomix is a pioneer in the personalized nutrition space that is helping consumers understand how variations in their genes influence their bodies’ response to food, beverages and supplements, and in doing so is helping...
People with high levels of vitamin C from the intake of fruit and vegetables may have a reduced risk of cardiovascular disease and early death, suggest researchers.
Nutrigenomics – the idea of optimising nutrition via individualised and/or pooled genetic data – is one that has long promised to revolutionise how we eat – not to mention keeping us healthy and out of hospitals. Are converging technologies about to deliver...
Commercial interest in the role genes play in our risk of developing chronic diseases - and whether we can modify that risk through diet - has never been higher. But firms offering personalised nutritional advice on the back of mail-order DNA tests are...
Better understanding of the genetic factors behind the considerable variation in sweet taste perception and preferences may help to create foods that are better accepted by consumers, say scientists.
As genetic testing advances, and commercial tests increase in number, FDA oversight of the tests will strengthen, but it will remain a challenge to not stifle future innovation, says an academic from Duke University.
Researchers have identified the genetic markers in corn that are
associated with high levels of vitamin A, providing a simple and
cost-effective way to cultivate maize rich in the nutrient.
A new study has presented strong evidence that food preferences are
largely governed by hereditary rather than social and environmental
factors, especially when it comes to a taste for garlic, coffee and
fruit and veg.
Avoidance of new foods, a common complaint amongst children, may be
influenced by genetic factors, says new research that could have
implications for formulators.
Scientists who identified the gene mutation behind orange, beta
carotene-rich cauliflower are investigating ways to apply their
knowledge to transgenic potatoes, with a view to developing more
nutritious stable foods.
Sequencing of the genome of maize at the Genome Sequencing Center
(GSC) at Washington University School of Medicine in St. Louis
could help lead to higher yields and better quality ingredients.
Variation in taste genes could open up new opportunities for the
food industry, as well as parents, to devise better strategies to
enhance fruit and vegetable acceptance in children who are
sensitive to bitter taste, claim researchers.
Ongoing pressure from consumers for quality meat ingredients drives
food technologists in the US to investigate biochemical mechanisms
for tender meat.
Variation in taste genes could open up new opportunities for the
food industry, as well as parents, to devise better strategies to
enhance fruit and vegetable acceptance in children who are
sensitive to bitter taste, claim researchers.
Scientists are set to build on existing knowledge relating to the
influence botanical extracts may have on our health as US national
body earmarks millions of dollars in funding for a range of new
projects on cereals, fruits, legumes,...