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Barley can help reduce blood sugar levels and diabetes risk

A recent study from Lund University in Sweden shows that barley can rapidly improve people's health by reducing blood sugar levels and risk for diabetes. The secret lies in the special mixture of dietary fibres found in barley, which can also help reduce people's appetite and risk for cardiovascular disease.

10 Feb 2016

Women who eat more high-fiber foods during young adulthood may have lower breast cancer risk

Women who eat more high-fiber foods during adolescence and young adulthood--especially lots of fruits and vegetables--may have significantly lower breast cancer risk than those who eat less dietary fiber when young, according to a new large-scale study led by researchers at Harvard T.H. Chan School of Public Health.

1 Feb 2016

People with higher BMI have greater ability to imagine food and non-food odors

Researchers at The John B. Pierce Laboratory and the Yale School of Medicine have revealed that the ability to vividly imagine the smell of popcorn, freshly baked cookies and even non-food odors is greater in obese adults.

19 Jan 2016

Advances in drug and alcohol testing: an interview with George Powell, President of Summit Diagnostics

In the US, drug and alcohol testing has been a part of addiction and recovery for as long as I can remember. I started working in the business, basically in the employment industry, back in the mid-to-late 90s. Testing was essential, in that industries needed to ensure they had alcohol- and drug-free work places

13 Jan 2016

DNA damage may lead to mutation and changes in cell

A team of researchers from Colorado State University has been studying DNA damage in living cells to learn more about how genetic abnormalities arise. It has long been known that DNA molecules in every cell get constantly damaged by things from the outside environment, like sunlight, cigarette smoke and radiation. However, more recently researchers have discovered that sources from within the cell itself can sometimes be even more damaging.

7 Jan 2016

Study reveals how MGCs dispose waste that obstructs normal physiological processes

If rubbish is too big and unwieldy for normal household waste, its removal becomes the job of specialized experts. Researchers from the Technical University of Munich (TUM) have now discovered, in cooperation with colleagues from the UK, how large, fused cells help our body to deal with bulky items that may otherwise obstruct normal physiological processes.

7 Dec 2015

Adding seaweed to processed foods reduces cardiovascular diseases

Adding seaweed to processed foods such as frozen pizzas, hot dogs and dried pasta will reduce cardiovascular diseases, concludes a new scientific article. One suggestion is to replace 5% of the flour in pizza dough with dried and granulated seaweed.

24 Nov 2015

Scientists, chefs explore ways to help people with neurologically-related taste impairments enjoy food again

Two women, seated at a table, told their stories in quiet tones. A group of chefs, some standing, others seated, leaned forward eagerly, clearly interested in what these two women had to say. They peppered the women with questions: did food taste better cold or hot? Was texture an issue? Did a glass of wine before dinner help or hurt the flavor experience? The women have taken chemotherapy for their cancer. One of them -- Gina Mullin -- will be taking chemotherapy every three weeks for the rest of her life. Both of them tell heartbreaking stories about a side effect of chemotherapy that gets swept under the rug: food tastes terrible.

19 Nov 2015

UGA to use $2.1 million grant to explore effects of feeding wildlife at public parks

People feeding white ibises at public parks are turning the normally independent birds into beggars, and now researchers at the University of Georgia say it might also be helping spread disease.

12 Nov 2015

Federal food policy changes boost healthful food options at smaller urban corner stores

Federal food policy changes led to increased availability of healthy foods at smaller urban corner stores in Baltimore, new Johns Hopkins Bloomberg School of Public Health research suggests. Increases in healthy food were greatest in corner stores and in neighborhoods with a majority of black residents.

3 Nov 2015

Two Duke obesity experts' articles appear in the November issue of Health Affairs

Two Duke Global Health Institute faculty members have articles in the November issue of Health Affairs, which is devoted entirely to the subject of food and health, marking the first time the publication has covered the subject in this way.

3 Nov 2015

Healthy food can help low-income people better control their diabetes

To determine whether healthy food could help low-income people better control their diabetes, a pilot study by UC San Francisco and Feeding America tracked nearly 700 people at food banks in California, Texas and Ohio over two years.

3 Nov 2015

Neurogastronomy explores brain and behavior related to food

A new science called neurogastronomy explores brain and behavior in the context of food, and the International Society of Neurogastronomy's inaugural symposium will bring together for the first time the "four pillars" of neurogastronomy to share their knowledge and begin a dialogue that they hope will ultimately lead to real changes in brain behavior as it relates to food.

29 Oct 2015

Reducing sugar intake reverses chronic metabolic diseases in children

Reducing consumption of added sugar, even without reducing calories or losing weight, has the power to reverse a cluster of chronic metabolic diseases, including high cholesterol and blood pressure, in children in as little as 10 days, according to a study by researchers at UC San Francisco and Touro University California.

27 Oct 2015

Azti-Tecnalia optimizes industrial production of oat beta-glucan-based white bread

Azti-Tecnalia, the expert R&D centre for foodstuff and marine innovation, together with Artadi Alimentación, has achieved the industrial scale-up of white bread dough containing oat beta-glucans that lower blood cholesterol, thus optimising the formula for industrial processing conditions that will allow this bread to be marketed on a large scale.

20 Oct 2015

Re-engineering the brain to perceive food differently

Can we make people healthier by tricking the brain into thinking broccoli tastes like chocolate? A group of internationally acclaimed chefs, bench neuroscientists, food scientists and clinical neurologists are confident that they can.

26 Sep 2015

UF researchers create fungi database to promote healthier environments

University of Florida Assistant Professor Matthew E. Smith is readying millions of fungi specimens for their close-ups. He and members of his team are helping to take photographs of and catalogue 2.3 million microfungi specimens for a worldwide database of mushrooms, truffles, molds and mildews, among other types of fungi.

23 Sep 2015

Scientists discover new mechanism that protects brain stem cells against aging-induced damage

Neural stem cells generate new neurons throughout life in the mammalian brain. However, with advancing age the potential for regeneration in the brain dramatically declines.

18 Sep 2015

Longer school lunches linked to healthier choices, new study reveals

Elementary and middle school students who are given at least 25 minutes to eat lunch are more likely to choose fruits and consume more of their entrees, milk, and vegetables according to a new study released in the Journal of the Academy of Nutrition and Dietetics.

14 Sep 2015

New treatments under development for adults with coeliac disease may also benefit children

A new study has revealed childhood coeliac disease mirrors the condition in adults, increasing the possibility a coeliac disease therapy that could enable patients to eat gluten again will work in children.

4 Sep 2015

Bread News and Research

Barley can help reduce blood sugar levels and diabetes risk

Women who eat more high-fiber foods during young adulthood may have lower breast cancer risk

People with higher BMI have greater ability to imagine food and non-food odors

Advances in drug and alcohol testing: an interview with George Powell, President of Summit Diagnostics

DNA damage may lead to mutation and changes in cell

Study reveals how MGCs dispose waste that obstructs normal physiological processes

Adding seaweed to processed foods reduces cardiovascular diseases

Scientists, chefs explore ways to help people with neurologically-related taste impairments enjoy food again

UGA to use $2.1 million grant to explore effects of feeding wildlife at public parks

Federal food policy changes boost healthful food options at smaller urban corner stores

Two Duke obesity experts' articles appear in the November issue of Health Affairs

Healthy food can help low-income people better control their diabetes

Neurogastronomy explores brain and behavior related to food

Reducing sugar intake reverses chronic metabolic diseases in children

Azti-Tecnalia optimizes industrial production of oat beta-glucan-based white bread

Re-engineering the brain to perceive food differently

UF researchers create fungi database to promote healthier environments

Scientists discover new mechanism that protects brain stem cells against aging-induced damage

Longer school lunches linked to healthier choices, new study reveals

New treatments under development for adults with coeliac disease may also benefit children

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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