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MICROBIOMES4SOY: Harnessing microbiome innovations for sustainable food systems

MICROBIOMES4SOY responds to the urgent call on World Microbiome Day to transition to healthier, more environmentally friendly, plant-based diets.

27 Jun 2024

Young gay Latinos see rising share of new HIV cases, leading to call for targeted funding

Four months after seeking asylum in the U.S., Fernando Hermida began coughing and feeling tired. He thought it was a cold.

24 Jun 2024

The nutritional value of ready-to-use meat alternatives in Belgium

Researchers compare the nutrient content of ready-to-use meat alternatives with real meat products.

31 May 2024

Case study: Cannabis might dampen the pain, but amplify the psychosis!

Case study details a 27-year-old woman with schizoaffective disorder and fibromyalgia who used high-potency cannabis to alleviate pain but experienced adverse psychiatric effects. A month-long diet lowering free glutamate improved her pain, mental health, and allowed her to quit cannabis, highlighting the risks of cannabis self-medication for pain management.

7 May 2024

Sweet success: UNICAMP researchers produce vegan ice cream with soy and rice protein

Plant-based foods are gaining supporters worldwide due to growing levels of consumer awareness and demands regarding the origin of raw materials and the environmental sustainability of processes.

26 Apr 2024

Korean fermented food Doenjang shows promise in alleviating menopausal symptoms

Study compares the effects of traditional versus commercial Korean Doenjang on menopausal symptoms, finding that traditional variants with high beneficial microorganisms are more effective in reducing these symptoms and improving cardiovascular and gut health.

21 Apr 2024

More than Mediterranean: Exploring and acknowledging the benefits of diverse cultural and nutritional heritages

How traditional diets followed by African, Asian, and Latin American communities are associated with diet quality and health.

15 Apr 2024

Are we eating what's really good for us? New insights into macronutrients and chronic disease

Review explores the impact of macronutrients like carbohydrates, proteins, and fats on health, emphasizing the need for precision in dietary guidance to manage and prevent chronic diseases effectively.

11 Apr 2024

Maternal influences on food allergy prevention: A closer look at diet and environment

Review assesses how maternal diet and environmental factors during pregnancy influence the prevention of food allergies in offspring, underlining the importance of a balanced diet and questioning the efficacy of allergen avoidance.

9 Apr 2024

Study reveals the impact of prompt design on ChatGPT's health advice accuracy

Study by CSIRO and The University of Queensland highlights how the phrasing of prompts influences the accuracy of health information provided by ChatGPT, showing a significant variance in effectiveness based on prompt design.

4 Apr 2024

The whey to go: Researchers unlock the potential of whey-derived proteins for cancer prevention

The current evidence regarding the significance of whey protein for cancer prevention and treatment.

4 Apr 2024

Eating soy products linked to lower cancer risk, study finds

Soy product consumption, particularly tofu and soymilk, is linked to a reduced risk of certain cancers, highlighting the dietary factor's potential protective effect against the disease.

1 Apr 2024

Food allergies' broad impact on quality of life demands greater awareness

Review article in Frontiers in Nutrition examines the multifaceted impacts of food allergies on individuals' economic, psychological, and social quality of life, highlighting the need for increased awareness and support for affected people.

28 Mar 2024

Bioengineering edible mycelium to enhance nutritional value, color, and flavor

A modular synthetic biology toolkit for Aspergillus oryzae, an edible fungus used in fermented foods.

21 Mar 2024

Ultra-processed foods: The new silent killer

From fizzy drinks to cereals and packaged snacks to processed meat, ultra-processed foods are packed with additives.

14 Mar 2024

Fermented plant drinks stir up health benefits in dairy alternative market

Fermentation of plant-based beverages enhances their nutritional value, bioactive profile, and sensory properties, offering health benefits and serving as viable dairy alternatives.

12 Mar 2024

Eating nuts during pregnancy may lessen children's peer problems, study suggests

Maternal nut consumption during pregnancy is associated with a reduced risk of peer problems in 5-year-old Japanese children, with no significant impact on other behavioral problems.

12 Mar 2024

Ultra-processed foods: A growing threat to public health

From fizzy drinks to cereals and packaged snacks to processed meat, ultra-processed foods are packed with additives.

20 Feb 2024

Researchers develop new way to make vegan food more appetizing

Vegan food is often sidestepped due to its rubbery consistency. Food technology researchers at Lund University in Sweden have now developed a way to make vegan food more appetizing by using new combinations of raw materials.

16 Feb 2024

Fermented foods linked to mental health benefits through gut-brain connection

Researchers explore the mental health benefits of fermented foods on the microbiota-gut-brain axis, highlighting the need for further studies to understand their therapeutic potential.

29 Jan 2024