Dietary Fiber News and Research

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Green macroalgae Ulva: Future superfood?

A recent study published in the journal Algal Research summarized the existing knowledge on bioactive compounds in green seaweeds and Ulva spp., focusing on its application as a future superfood.

29 Mar 2023

How does diet affect inflammation?

In a recent study published in the journal Nutrients, researchers in Italy suggest there is evidence that dietary factors may directly affect the immune system and play a role in chronic systemic inflammation.

26 Mar 2023

Intermittent fasting shows potential benefits for obesity treatment and brain-gut-microbiome health

A recent Nutrients journal study by researchers at the David Geffen School of Medicine at the University of California, Los Angeles, has discussed the effects of time-restricted eating on BGM and reviewed its promising effects in obesity treatment.

26 Mar 2023

Study examines role of exercise on gut microbiome in middle-aged adults

Researchers evaluate the effects of BMI on physical activity-induced intestinal microbiome compositional alterations among middle-aged adult individuals.

26 Mar 2023

Carbohydrate Food Quality Score: A holistic approach to quantify carbohydrate food quality

Despite the broad diversity of the U.S. population, dietary recommendations often overlook the positive contributions of cultural foods to build healthy dietary patterns.

23 Mar 2023

What role does dysbiosis play in Parkinson's disease?

The current study, published in the journal Revue Neurologique, is based on the hypothesis that dysbiosis, or unhealthy variations in the gut and oral microbiota, is a key component of PD pathogenesis.

19 Mar 2023

How does soy consumption affect the risk of type 2 diabetes and cardiovascular diseases?

A higher intake of plant protein could effectively improve metabolic health and lower CVD mortality. Recently, scientists in China reviewed existing literature and conducted a meta-analysis to understand the association between increased soy consumption and the risk of T2D and CVDs. This review is available in the journal Nutrients.

15 Mar 2023

How gut microbiota control feelings of fullness after eating

A recent study discusses recent findings linking satiety to the gut microbiome.

7 Mar 2023

What is the impact of consuming walnuts on the dietary intake of total polyphenols?

Researchers performed secondary analyses of the Walnuts and Healthy Aging study (WAHA) data.

7 Mar 2023

Study suggests fermentation as a sustainable and easily applicable biotechnology to overcome the legume flour technological and sensory drawbacks

Researchers used Mediterranean black chickpea flour in the form of a semi-liquid dough fermented with the bacteria Lactiplantibacillus plantarum to develop fortified semolina pasta with improved nutritional quality.

24 Feb 2023

Male non-drinkers who eat more vegetables and less animal fat have a lower risk of diabetes

Researchers examine the associations between nutrient intake, alcohol use, and diabetes incidence in Japanese residents.

22 Feb 2023

Healthful eating plan and regular physical activity can help reduce cancer risk

Cancer is the second leading cause of death in the United States, behind heart disease. While no cancer is 100% preventable, a healthful eating plan and regular physical activity can help reduce your risk of developing cancer, according to the Academy of Nutrition and Dietetics.

21 Feb 2023

Changing dietary fiber structure promotes healthy gut bacteria and reduces gas formation

Changing the structure of a dietary fiber commonly found in a range of food products has been found to promote healthy gut bacteria and reduce gas formation, a finding that could help people with intolerances to fiber and irritable bowel conditions.

16 Feb 2023

A new trial to assess if butyrate can prevent colon cancer

Researchers discuss a new clinical trial that will determine the efficacy of butyrate administration in preventing colon cancer.

16 Feb 2023

Bread made from whole cell pulse flour simulates satiety hormones to help us feel full

Bread made from a new type of whole cell pulse flour can lower blood glucose (sugar) levels and keep you fuller for longer, new research has found.

10 Feb 2023

Can carbohydrate be reduced too low for weight loss, and glycemic control?

A new review in the Journal of Clinical Lipidology aimed to describe the definitions of carbohydrate-restricted dietary patterns, the potential benefits related to cardiometabolic risk factors, and whether healthcare professionals should consider it for glycemic management and weight loss.

9 Feb 2023

Adding one handful of walnuts to the diet can provide good nutrition

A new study from researchers at Indiana University School of Public Health-Bloomington has found that adding one ounce of walnuts (or one handful) to the diet of children and adults who do not normally eat nuts improves diet quality and intake of some under-consumed nutrients of public health importance.

25 Jan 2023

Dietary Fiber News and Research

Green macroalgae Ulva: Future superfood?

How does diet affect inflammation?

Intermittent fasting shows potential benefits for obesity treatment and brain-gut-microbiome health

Study examines role of exercise on gut microbiome in middle-aged adults

Carbohydrate Food Quality Score: A holistic approach to quantify carbohydrate food quality

What role does dysbiosis play in Parkinson's disease?

How does soy consumption affect the risk of type 2 diabetes and cardiovascular diseases?

How gut microbiota control feelings of fullness after eating

What is the impact of consuming walnuts on the dietary intake of total polyphenols?

Study suggests fermentation as a sustainable and easily applicable biotechnology to overcome the legume flour technological and sensory drawbacks

Male non-drinkers who eat more vegetables and less animal fat have a lower risk of diabetes

Healthful eating plan and regular physical activity can help reduce cancer risk

Changing dietary fiber structure promotes healthy gut bacteria and reduces gas formation

A new trial to assess if butyrate can prevent colon cancer

Bread made from whole cell pulse flour simulates satiety hormones to help us feel full

Can carbohydrate be reduced too low for weight loss, and glycemic control?

Adding one handful of walnuts to the diet can provide good nutrition

School garden-based interventions can improve metabolic parameters in children

The interrelationship between diet, physical health, and depression

When it comes to harvesting energy, some guts do it better than others

Advancing Neuroscience Research Through Collaboration and Patient-Centered Innovation

The impact of vibration on microscopy

How Omics Technologies Are Transforming Biological Research and Drug Discovery

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