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New biodegradable smart food packaging material helps kill harmful microbes

A team of scientists from Nanyang Technological University, Singapore (NTU Singapore) and Harvard T.H. Chan School of Public Health, US, has developed a 'smart' food packaging material that is biodegradable, sustainable and kills microbes that are harmful to humans. It could also extend the shelf-life of fresh fruit by two to three days.

29 Dec 2021

Specific diets have less effect on IBS symptoms than expected

Many IBS sufferers avoid certain types of food and often exclude gluten. However, a large new study from Chalmers University of Technology and Uppsala University, Sweden, does not show a relationship between high intake of gluten and increased IBS symptoms.

16 Dec 2021

Researchers develop novel method to supplement cow milk with vegetable protein

Scientists from the Department of Food Science and Technology at The Ohio State University (Columbus, Ohio, USA) have developed a novel method of supplementing cow milk with vegetable protein using readily available current dairy processing equipment.

16 Dec 2021

Breastfeeding and later introduction to gluten may have a protective effect against type 1 diabetes

Research on the role of diet in the development of type 1 diabetes is generally of low evidence, but there are some high-quality studies indicating that longer breastfeeding and later introduction to gluten may reduce the risk of disease.

18 Oct 2021

UD chemical engineer aims to improve the delivery of therapeutic medicines to the body

The human body has built-in protections to keep pathogens out. That sneezing fit or stuffy nose when you have a cold? That's your body leveraging mucosal linings in your respiratory system to expel the offending virus.

5 Oct 2021

Review describes nutritional imbalances in adults with celiac disease following a gluten-free diet

A review by the GLUTEN3S research group at the UPV/EHU-University of the Basque Country describes the nutritional imbalances found in adults suffering from celiac disease who follow a gluten-free diet. The keys to avoiding possible problems among these patients are proper monitoring and good nutritional education, to ensure a diet that is not only gluten-free but well-balanced also.

27 Sep 2021

Research focuses on ways to enhance gluten-free products

Gluten is a protein complex found in cereals such as wheat, rye and barley. It is responsible for the elastic texture of dough so that loaves and rolls can be baked into different shapes while remaining flexible and crusty. It also lengthens the shelf life of bread at room temperature, when associated with preservatives.

21 Jul 2021

Study shows how epigenetic factors modulate the risk of type 1 diabetes

Genetics plays a major role in determining a person’s risk of developing type 1 diabetes, but environmental and lifestyle factors are also important. In an article recently published in Chinese Medical Journal, a team of researchers explore the interplay of genetic and environmental factors by summarizing the literature on type 1 diabetes and epigenetics—the study of how gene expression patterns can be modified.

18 Jun 2021

How mass screening efforts have helped identify more cases of celiac disease in children

A new mass screening program of school-aged children in Italy found that the overall prevalence of celiac disease has almost doubled in the past 25 years.

4 Jun 2021

Mass screening reveals significantly higher numbers of coeliac disease cases in children

Mass screening of school age children has led to significantly higher numbers of coeliac disease cases being diagnosed, according to a new study presented today at the 6th World Congress of Pediatric Gastroenterology, Hepatology and Nutrition.

29 May 2021

Study shows how rare but serious post-COVID-19 complication develops in children, adolescents

A multidisciplinary team from MassGeneral Hospital for Children (MGHfC), Brigham and Women's Hospital and other institutions have identified the mechanism of how an extremely rare but serious post-COVID-19 complication develops in children and adolescents.

26 May 2021

New study shows that pets and their owners diet together

Keto, gluten-free, organic: If a pet owner is on a specific diet, chances are their dog is on it, too, a new U of G study reveals. But when it comes to a grain-free diet, owners seem to choose it more for their dogs than themselves, the study also found.

20 May 2021

Raman Spectroscopy: Improving the Food Production Process

News-Medical interviews Karen Esmonde-White and Ola Wesstrom from Kaiser Optical about their raman spectroscopy solutions for improving food production.

From Endress+Hauser 16 Feb 2021

Researchers identify foods that cause 90% of food allergies

The United States Department of Agriculture identifies a group of "big eight" foods that causes 90% of food allergies. Among these foods are wheat and peanuts.

27 Jan 2021

Study sheds light on the causes of debilitating gut pain

A new study, published in the journal Nature, reports evidence from mice and humans that a novel mechanism contributes to chronic gut pain.

17 Jan 2021

New type of flour improved the glycemic response of people eating white bread

Researchers from the Quadram Institute and King's College London have shown that replacing wheat flour with a new ingredient derived from chickpeas improved the glycemic response of people eating white bread.

11 Jan 2021

Coeliac UK and Innovate UK announce winner of £180K from their 2019 research call

Coeliac UK, the UK charity for people who need to live gluten free, along with Innovate UK, the UK’s innovation agency, announces joint funding of £180K from their 2019 research call, has been awarded to Lyzeum Ltd.

27 Nov 2020

Researchers to explore the role of gut microbes in childhood celiac disease

Boston College Assistant Professor of Biology Emrah Altindis has received a three-year, $300,000-grant from the G. Harold and Leila Y. Mathers Foundation for research into childhood celiac disease.

3 Nov 2020

Intestinal microbiota offers new prospects for treating celiac disease

Celiac disease is an immune disease of the intestine that affects more than 1% of the population. It is characterised by gluten intolerance that causes inflammation of the gut, abdominal pain and diarrhoea, and can lead to weight loss and deficiencies among patients.

23 Oct 2020

Tryptophan found in turkeys can accelerate intestinal healing in people with celiac disease

People with celiac disease may find themselves more comfortable with extra Thanksgiving turkey dinners.An international team of researchers led by McMaster University has found that tryptophan, an amino acid present in high amounts in turkey, along with some probiotics, may help them heal and respond better to a gluten-free diet.

22 Oct 2020