Bread News and Research

RSS

New guidelines for heart-healthy eating

We speak to Dr. Alice Lichtenstein about the American Heart Association’s latest guidelines for a heart-healthy diet, and how they can be applied across different lifestyles.

14 Dec 2021

Phantosmia, parosmia, and dysgeusia in COVID-19 patients

A team of researchers investigated qualitative aspects of olfactory and gustatory symptoms such as phantosmia, parosmia, and dysgeusia and their possible co-relation with the adaptive immune system.

17 Nov 2021

Moderate carbohydrate intake associated with reduced odds of cardiovascular disease in women

Women’s heart health has been the focus of a recent study by Monash University, with researchers finding that proportional carbohydrate intake and not saturated fat was significantly associated with cardiovascular disease benefit in Australian women.

15 Oct 2021

Eating whole grain rye products results in more weight loss than refined wheat diet

Eating whole grain rye products instead of refined wheat alternatives can offer worthwhile health benefits.

12 Oct 2021

Removal of specific refined grains from American diet can result in nutrient shortfalls

A study recently published in Frontiers in Nutrition, a peer-reviewed medical journal of nutritional science, has found that removing a specific percentage of enriched refined grain foods from the average American diet can result in the failure to meet the recommended amount of several important nutrients; including dietary fiber, iron, and magnesium.

3 Oct 2021

Study explores ways to reduce sodium in bread without sacrificing taste and leavening ability

Most people in the U.S. consume too much salt; adult Americans typically eat twice the daily amount recommended by dietary guidelines.

29 Sep 2021

Ultra-processed food intake linked to increased risk of heart disease

Weekly consumption of ultra-processed food is linked with an increased risk of heart disease, according to research presented at ESC Congress 2021.

27 Aug 2021

Study: Smell regulates our eating habits

Walking past a corner bakery, you may find yourself drawn in by the fresh smell of sweets wafting from the front door. You're not alone: The knowledge that humans make decisions based on their noses has led major brands like Cinnabon and Panera Bread to pump the scents of baked goods into their restaurants, leading to big spikes in sales.

27 Aug 2021

Peptoids could one day cure or prevent herpes, COVID-19

In addition to antibodies and white blood cells, the immune system deploys peptides to fight viruses and other pathogens.

24 Aug 2021

New evidence-based approach to defining high-quality carbohydrate foods

For decades, people have often associated higher intakes of carbohydrate-containing foods with less healthy lifestyles.

16 Aug 2021

Soft, low-cost neuroprosthetic hand offers amputees real-time tactile control

For the more than 5 million people in the world who have undergone an upper-limb amputation, prosthetics have come a long way.

16 Aug 2021

Researchers look into the effects of particle contaminants on mucosal system

Major disruptions to our health and quality of life are front of mind in an era when wildfires, floods, and the ongoing COVID-19 pandemic impact Earth's population daily.

10 Aug 2021

2+2=? Senate uses murky math as it shelves drug pricing rule to fund infrastructure

The Senate’s release of its bipartisan infrastructure plan signals that lawmakers are poised to throw former President Donald Trump’s belated bid to lower Medicare drug prices under the bus — not to mention trains, bridges, tunnels and broadband connections.

5 Aug 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

Whole grain consumption may reduce risk factors of heart disease as we age

Middle- to older-aged adults who ate at least three servings of whole grains daily had smaller increases in waist size, blood pressure, and blood sugar levels over time compared to those who ate less than one-half serving per day, according to new research.

13 Jul 2021

Examining how the consumption of ultra-processed foods increases adiposity in children

A recent paper discusses the positive association that exists between the consumption of ultra-processed foods and adiposity measurements from children.

15 Jun 2021

Study confirms the importance of low-protein, high-carbohydrate diet

Researchers at the University of Sydney's Charles Perkins Centre conducted the largest ever study of nutrient interactions by examining the health of mice on 33 different diets containing various combinations of protein to carbs, and different sources of carbohydrate.

8 Jun 2021