Vegetables News and Research

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Cutting energy-dense carbohydrate-containing foods may help reduce cancer risk

Recent years have brought more attention to the role of carbohydrates in our diets and the differences between healthy and unhealthy carbs, most often in the context of weight control. A new study highlights one more reason to avoid sugary beverages, processed foods and other energy-dense carbohydrate-containing foods—cutting them may help reduce your risk of cancer.

6 Apr 2016

Liraglutide drug makes highly desirable foods less appealing to people

Understanding the motivations that drive humans to eat is an important consideration in the development of weight loss therapies. Now a study led by researchers at Beth Israel Deaconess Medical Center helps explain how the diabetes and weight loss drug liraglutide acts on brain receptors to make enticing foods seems less desirable.

5 Apr 2016

Commonly used fungicides could cause gene expression changes in brain cells

Scientists at the UNC School of Medicine have found a class of commonly used fungicides that produce gene expression changes similar to those in people with autism and neurodegenerative conditions, including Alzheimer's disease and Huntington's disease.

31 Mar 2016

Simple tips to help parents and children lead a healthy life

Obesity is almost at epidemic proportions; it has more than doubled in children and tripled in adolescents in the past 30 years nationwide. Rosa Cataldo, DO, MPH, Director of the Healthy Weight & Wellness Center at Stony Brook Children's Hospital, says that the most effective approach to addressing weight loss in children are lifestyle-based modifications that involve parents.

26 Mar 2016

VeggiEAT project aims to promote healthy eating, encourage more vegetable consumption

A collaborative team from Bournemouth University, led by nutrition expert Professor Heather Hartwell, are hoping to change our eating habits, championing vegetable consumption through a Europe-wide research project called VeggiEAT.

19 Mar 2016

Manipulating calorie density can reduce children's overall caloric consumption

Most children overeat significantly when served large portions of calorie-dense popular foods, according to a Penn State study. The results suggest that manipulating calorie content and portion size can substantially reduce children's overall caloric consumption.

18 Mar 2016

New 10-minute test can quickly assess specific food compounds in human urine

Researchers at Georgetown Lombardi Comprehensive Cancer Center in Washington, DC, have developed a method that can quickly evaluate specific food compounds in human urine. They say their method could one day replace unreliable food logs used in population studies examining the effects of diet on cancer and will also help scientists accurately identify the most beneficial anticancer foods.

17 Mar 2016

Effective ways to ensure a long, healthy life

More people may be living to 100 and beyond than ever before, but the real challenge is how to become one of them yourself, and how to care for an aging population.

11 Mar 2016

Family-based lifestyle counselling helps increase physical activity levels, improve diet quality in children

A recent Finnish study showed that individualised and family-based lifestyle counselling helps 6-8-year-old children increase their physical activity levels and improve their diet quality during a two-year follow-up. The results of the study conducted at the University of Eastern Finland were recently published in Preventive Medicine.

11 Mar 2016

New project aims to encourage sustainable food practices

The issue of global food security is a problem for us now, and for future generations. Perhaps the most visible issue is malnutrition, which affects millions in the developing world and poses a risk to many vulnerable people in the developed world.

10 Mar 2016

Is the global diet getting sweeter? An interview with Professor Barry Popkin

In the past, caloric sweeteners simply referred to cane sugar or beet sugar. However, over time we've created hundreds of different sugars that are all providing calories of the same amount, about four calories for every gram of the sugar. Some examples include corn syrups and more processed sweeteners like high fructose corn syrup.

10 Mar 2016

Diets high in glycemic index linked to increased risk of lung cancer

Consuming a diet with a high glycemic index, a classification of how rapidly carbohydrates elevate blood sugar levels, was independently associated with an increased risk of developing lung cancer in non-Hispanic whites, according to a new epidemiologic study from The University of Texas MD Anderson Cancer Center.

4 Mar 2016

Dietary broccoli may protect against liver cancer

Consumption of broccoli has increased in the United States over the last few decades as scientists have reported that eating the vegetable three to five times per week can lower the risk of many types of cancer including breast, prostate, and colon cancers.

4 Mar 2016

Lifestyle change decreases cholesterol levels, reduces cardiovascular disease risk

Cholesterol levels - the most common risk factor for heart attacks - have decreased in northern Sweden over the last 20 years. Since medical drugs only account for a third of the decrease, the reduced risk of cardiovascular disease is greatly thanks to a change in lifestyle.

3 Mar 2016

Study assesses health problems related to food hypersensitivity

A study by researchers at the University of Southampton and Southampton General Hospital, is the first to assess the prevalence of two different types of food hypersensitivity and the risk factors associated with them.

1 Mar 2016

New study identifies food choices, nutritional profiles of people with fewer fresh food options

Pork, mayonnaise and cookies versus bagels, kale and hummus. That's the glaring difference in food choices by between two groups of people in the northeastern United States.

27 Feb 2016

Low-sodium intake has little impact on bone health in postmenopausal women

A low-salt diet does not necessarily translate to stronger bones in postmenopausal women, physician-scientists report.

26 Feb 2016

NUS scientists formulate recipe for making healthier bread

A team of food scientists from the National University of Singapore has successfully formulated a recipe for making healthier bread by adding a natural plant pigment, called anthocyanin, extracted from black rice. This new bread option gets digested at a slower rate - hence improving blood glucose control - and is high in antioxidants, among other health benefits.

26 Feb 2016

Fight cravings and maintain a healthy weight

Many of us think that we are taking the right steps in being healthy, which means it can be frustrating when we are not feeling as energetic and happy as we would like. There are many factors that you may not even think about, such as stress, which can lead our bodies to release glucose to the blood stream quickly, which usually gets converted into energy and with many of us living inactive lifestyles the glucose turns to fat.

22 Feb 2016

Organic meat and milk contain more beneficial omega-3 fatty acids than conventional

In the largest study of its kind, an international team of experts led by Newcastle University, UK, has shown that both organic milk and meat contain around 50% more beneficial omega-3 fatty acids than conventionally produced products.

22 Feb 2016