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Low iodine levels in women increase risk of impaired fetal intellectual development in pregnancy

An increasing number of young Australian women are at increased risk of having children born with impaired neurological conditions, due to poor iodine intake.

22 Apr 2021

Systematic review: Exposure to endocrine-disruptors could elevate breast cancer risk

Exposure to certain endocrine-disrupting chemicals could elevate the risk of breast cancer, according to a new comprehensive systematic review of epidemiological research.

20 Apr 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

Resistance training and peanut protein supplementation positively affect muscle health in older adults

Declines in muscle mass and strength can begin in early adulthood, unnoticeable at first, and eventually progress until functionality, endurance, and general health may be compromised.

15 Dec 2020

Innovations to fix our food systems could have unintended consequences

Protein derived from organic waste to feed livestock could decrease demand for soybean meal. This could lead to less deforestation caused by soy farming.

11 Dec 2020

Next generation animal-free proteins could revolutionize rapidly developing plant-based food industry

World Vegan month is celebrating this dietary trend, which has shown no signs of slowing this year - with the global retail consumption of meat substitutes having grown by 8% in 2020.

17 Nov 2020

Poor and minority children with food allergies overlooked and in danger

As Emily Brown stood in a food pantry looking at her options, she felt alone. Up to that point, she had never struggled financially. But there she was, desperate to find safe food for her young daughter with food allergies. What she found was a jar of salsa and some potatoes.

5 Nov 2020

Metabolite of dietary soy may lower risk factor for dementia

A metabolite produced following consumption of dietary soy may decrease a key risk factor for dementia--with the help of the right bacteria, according to a new discovery led by researchers at the University of Pittsburgh Graduate School of Public Health.

22 Oct 2020

Rapeseed could replace soy as a new source of protein for humans

Rapeseed has the potential to replace soy as the best plant-based source of protein for humans. In a current study, nutrition scientists at the Martin Luther University Halle-Wittenberg (MLU), found that rapeseed protein consumption has comparable beneficial effects on human metabolism as soy protein.

1 Oct 2020

FDA takes action against Illinois-based food manufacturer for repeated food safety violations

The U.S. Food and Drug Administration announced today that Fortune Food Product, Inc., an Illinois-based processor of sprouts and soy products, has agreed to stop production until it, among other things, undertakes remedial action and complies with the Federal Food, Drug, and Cosmetic Act.

15 Sep 2020

WSU researchers use soy to improve post-operative treatment of bone cancer

Researchers in recent years have demonstrated the health benefits of soy, linking its consumption to reduced risk of cardiovascular disease, obesity, cancer and improved bone health.

15 Sep 2020

Growth hormone associated with early puberty and future breast cancer risk

When girls reach puberty at an unusually early age, they face a significantly higher risk of developing breast cancer later in life. Now, experts at Cincinnati Children's and the University of Cincinnati offer a new, unified explanation for why that increased risk occurs.

1 Sep 2020

New dietary intervention improves pain and other symptoms in veterans with Gulf War Illness

A new study from American University shows the results from a dietary intervention in U.S. veterans suffering from Gulf War Illness, a neurological disorder in veterans who served in the Persian Gulf War from 1990 to 1991.

31 Aug 2020

Consuming personal fecal microbiome when dieting may limit weight regain, study shows

People who consume frozen microbiome capsules derived from their own feces when dieting may limit their weight regain, according to a new study published in Gastroenterology, conducted by a team of researchers led by researchers at Ben-Gurion University of the Negev.

26 Aug 2020

FDA issues final rule to establish compliance requirements for fermented and hydrolyzed foods

Today, the U.S. Food and Drug Administration issued a final rule to establish compliance requirements for fermented and hydrolyzed foods, or foods that contain fermented or hydrolyzed ingredients, and that bear the "gluten-free" claim. The rule pertains to foods such as soy sauce, yogurt, sauerkraut, pickles, cheese and green olives.

12 Aug 2020

Pandemic-inspired food labeling raises alarms for those with food allergies

As the mother of a child with food allergies, Heather Sapp was well versed in reading labels and calling manufacturers to verify ingredients. For years, she kept her daughter's diet free of the peanuts and tree nuts that could kill her.

21 Jul 2020

Study: Animal proteins are more effective than plant proteins in building aging muscles

On a gram for gram basis, animal proteins are more effective than plant proteins in supporting the maintenance of skeletal muscle mass with advancing age, shows research presented this week at The Physiological Society's virtual early career conference Future Physiology 2020.

7 Jul 2020

Researchers develop biomedical device for use in regenerative medicine

The UPV/EHU-University of the Basque Country has developed a sustainable biomedical device from food industry by-products for use in regenerative medicine

1 Jul 2020

Brain-transportable soy derivate reduces memory degradation in mice

In a study that could help one day give a literal meaning to food for thought, researchers from Kyushu University in Japan have reported that a protein fragment that makes its way into the brain after being ingested can reduce memory degradation in mice treated to simulate Alzheimer's disease.

21 Jun 2020

Iron fortification of bouillon or stock shows potential for tackling iron deficiency

Iron fortification of food is a cost-effective method of preventing iron deficiency. But finding iron compounds that are easily absorbed by the intestine without compromising food quality is a major challenge.

17 Jun 2020