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EUFIC launches campaign to promote whole grain consumption

The European Food Information Council (EUFIC) is excited to launch its Switch to Whole Grains campaign with the support of the Whole Grain Initiative.

29 Oct 2024

Ancient DNA reveals insights into starch digestion

If you've ever struggled to reduce your carb intake, ancient DNA might be to blame. It has long been known that humans carry multiple copies of a gene that allows us to begin breaking down complex carbohydrate starch in the mouth, providing the first step in metabolizing starchy foods like bread and pasta.

18 Oct 2024

Ultra-processed foods dominate children's diets from toddlerhood to middle childhood

Children's consumption of ultra-processed foods rises from toddlerhood to middle childhood, increasing intake of free sugars and sodium while reducing fiber intake. Early dietary patterns significantly influence long-term health outcomes.

9 Oct 2024

Poppy seed brew triggers morphine overdose, drawing attention of lawmakers

It sounds like a joke: poppy seeds infused with opioids. Indeed, it was a plotline on the sitcom Seinfeld. But for some it has been a tragedy.

9 Oct 2024

New research highlights ultra-processed food consumption in young children

Toddlers in the UK obtain nearly half (47%) of their calories from ultra-processed foods (UPFs), and this rises to 59% by the age of seven, according to a new study led by UCL researchers.

4 Oct 2024

Study reveals anti-tumor properties of food antigens

Researchers led by Hiroshi Ohno at the RIKEN Center for Integrative medical sciences (IMS) in Japan have discovered that food antigens like milk proteins help keep tumors from growing in our guts, specifically the small intestines.

23 Sep 2024

Exploring Japanese medicine: Longevity, lifestyle, and emerging health priorities

Investigating Japanese longevity reveals the impact of lifestyle medicine and government strategies on health, offering lessons for global wellness initiatives.

16 Sep 2024

Mediterranean diet vs. Ultra-processed foods: Impact on frailty in older adults

Researchers evaluate whether ultra-processed food and Mediterranean diet scores were associated with frailty and cardiometabolic disease in older adults.

6 Sep 2024

Fermented foods' health impacts analyzed in groundbreaking European study

Review evaluates the health benefits and risks of fermented foods using a systematic approach, setting a foundation for future studies on their role in nutrition and public health.

6 Sep 2024

Ultra-processed foods significantly raise heart disease risk

Higher intake of ultra-processed foods is linked to increased risks of coronary heart disease and cardiovascular disease in U.S. adults, with certain processed foods like meats and sugary drinks posing significant dangers.

4 Sep 2024

Study links higher hair cortisol levels to greater behavioral problems in children

In a study within the INMA project and involving 11-year-olds, Ane Arregi, a member of the Basque Environmental Health Research Group of the University of the Basque Country (UPV/EHU), has concluded that greater behavioral problems are linked to higher hair cortisol levels.

3 Sep 2024

NCI awards $3.1 million to support new mental health model for cancer patients

Depression is common among people with likely incurable cancer – understandably so. But studies have shown that it can be treated, and if the goal is for individuals to be able to engage as much as possible with family, friends, hobbies or whatever gives them joy and purpose in whatever amount of time they have, then treating depression becomes imperative.

13 Aug 2024

Bran-enriched corn flour lowers LDL cholesterol in adults with elevated levels, study finds

Study found that bran-enriched corn flour significantly reduces LDL cholesterol levels in adults with elevated cholesterol, while having minimal impact on gut microbiota composition.

8 Aug 2024

BYU researchers develop first national glycemic index database for U.S. diets

Karen Della Corte, BYU nutrition and dietetics professor, recently authored a new study, published in The American Journal of Clinical Nutrition, that developed a national glycemic index (GI) and glycemic load (GL) database to offer insights into the evolving quality of carbohydrates consumed in the United States, something that hadn't been done previously.

31 Jul 2024

From Waste to Taste: The Transformative Power of Fermented Foods

In this interview conducted at Pittcon 2024 in San Diego, Maria Marco discusses her research on the health benefits, safety, and waste reduction potential of fermented foods, and the microbial processes involved in their production.

From Pittcon 31 Jul 2024

Rescue from above: How drones may narrow emergency response times

The drones are coming. Starting in September, if someone in Clemmons, North Carolina, calls 911 to report a cardiac arrest, the first responder on the scene may be a drone carrying an automated external defibrillator, or AED.

22 Jul 2024

COVID-19 and metallic taste: Study connects immunoglobulin levels to sensory impairment

Researchers investigated whether COVID-19-related sensory deficiencies are associated with transcriptome changes in the foliate papillae area of the tongue.

9 Jul 2024

Limiting ultra-processed foods does not necessarily make for a healthy diet

A new study demonstrates that eating primarily minimally processed foods, as they are defined by the NOVA classification system, does not automatically make for a healthy diet, suggesting that the types of foods we eat may matter more than the level of processing used to make them.

2 Jul 2024

Milling and baking slash nutrient levels in wheat flour, new research shows

What does whole wheat have that refined flour lacks? A new study reveals key differences in nutrient content along with exactly where nutrients are lost -; and sometimes gained -; along the journey from farm to table.

1 Jul 2024

Yeast-fermented bread shows promise in preventing asthma symptoms

The effects of a functional bread fermented with yeast (Saccharomyces cerevisiae) in asthma prevention.

20 Jun 2024