Bread News and Research

RSS

Five common misconceptions about eating with diabetes

Do a quick online search and you'll find thousands of diets, tips, products and tricks claiming to lower your blood sugar, or even 'cure' diabetes. A diabetes dietitian at The Ohio State University Wexner Medical Center says she's heard them all.

13 Sep 2016

Rutgers researchers disprove eating dropped food within safe five-second window

Turns out bacteria may transfer to candy that has fallen on the floor no matter how fast you pick it up.

9 Sep 2016

UCLA cardiology expert offers simple tips for heart healthy lifestyle

Living a heart healthy lifestyle is not about doing just one thing. Other steps are important too.

8 Sep 2016

New study provides projections for Zika outbreaks in the Americas through January 2017

With the report from Florida Gov. Rick Scott on Monday that 14 people in the state have been infected with the Zika virus most likely through mosquito transmission, the concern about outbreaks in the U.S. has intensified.

3 Aug 2016

Paintings reveal historical love affair with visually appealing status foods

Our desire for indulgent meals may be over 500 years old. A new analysis of European paintings shows that meat and bread were among the most commonly depicted foods in paintings of meals from the 16th century.

26 Jul 2016

Low-FODMAP rye bread may reduce symptoms of IBS

Patients with irritable bowel syndrome (IBS) are often concerned that certain foods may trigger or worsen their symptoms, which can include abdominal pain, diarrhea, or constipation. In a new study, patients who ate rye bread that was low in so-called "FODMAPs" (fermentable oligo- di- and mono-saccharides and polyols) experienced milder IBS symptoms than patients who ate normal rye bread.

18 Jul 2016

Fraunhofer scientists show how seaweed has potential to substitute salt

Salt (sodium chloride) is an essential nutrient, but one that is often present in surprising quantities in industrially processed foods.

7 Jul 2016

Study finds little to no link between butter consumption and chronic disease or all-cause mortality

Butter consumption was only weakly associated with total mortality, not associated with cardiovascular disease, and slightly inversely associated (protective) with diabetes, according to a new epidemiological study which analyzed the association of butter consumption with chronic disease and all-cause mortality.

30 Jun 2016

Diet rich in vegetables and fruit may decrease type 2 diabetes risk

A diet rich in vegetables and fruit may reduce the risk of type 2 diabetes, according to research published in the International Journal of Food Sciences and Nutrition.

29 Jun 2016

Latest online version of German Diabetes Risk Score optimized for mobile devices

The German Institute of Human Nutrition has updated the online version of its German Diabetes Risk Score and has optimized it for mobile devices.

23 Jun 2016

Study links whole grain consumption to positive health effects

Eating three more portions of dietary fiber a day--say, two pieces of whole grain bread and a bowl of whole grain breakfast cereal--is associated with a lower risk for all cardiovascular diseases and for dying of cancer, diabetes, and respiratory and infectious diseases, a study just published in the BMJ has shown.

16 Jun 2016

Global increase in sale of baby formula raises concerns about health of infants, mothers

A new study from The Australian National University has found a global boom in the sale of infant and baby formula, especially in China and Southeast Asia, raising concerns about the health of millions of mothers and their babies.

3 Jun 2016

New dietary supplement can prevent, reverse massive brain cell loss

A dietary supplement containing a blend of thirty vitamins and minerals--all natural ingredients widely available in health food stores--has shown remarkable anti-aging properties that can prevent and even reverse massive brain cell loss, according to new research from McMaster University.

3 Jun 2016

Could whole-mount scanning of breast tissue lead to better clinical outcomes? An interview with Dr Martin Yaffe

We actually normally refer to this as whole-specimen imaging of breast tissue.

From Huron Technologies 24 May 2016

SFU scientists aim to develop new control system for most advanced bionic hands

A Canadian athlete's dream to one day "move" his fingers again after losing an arm in a workplace accident is now within grasp, thanks to a robotic arm prosthesis being developed at Simon Fraser University.

5 May 2016

ITJ researchers develop new hydrating beverage for athletes

Jiquiquilpan's Institute of Technology in Mexico developed a hydrating beverage for athletes that is based on agave's fructans, that not only supplies the adequate water levels to the organisms, but also offers other benefits such as dietetic fiber.

5 May 2016

New extended-release pills could reduce dosage frequency of some drugs

Researchers from MIT and Brigham and Women's Hospital have designed a new type of pill that, once swallowed, can attach to the lining of the gastrointestinal tract and slowly release its contents. The tablet is engineered so that one side adheres to tissue, while the other repels food and liquids that would otherwise pull it away from the attachment site.

7 Apr 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

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

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