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High intake of emulsifiers may increase risk of cardiovascular disease

High intake of several emulsifiers (part of the 'E numbers' group of food additives), widely used in industrially processed foods to improve texture and extend shelf-life, is associated with increased risk of cardiovascular disease (CVD), suggests a study published by The BMJ today.

7 Sep 2023

Eating for health: how dietary interventions impact pre-diabetic oral and gut microbiome, metabolites and cytokines

Researchers evaluated the impact of two diets on the intestinal and oral microbiota, cytokines, and metabolites of 200 pre-diabetic individuals.

7 Sep 2023

Exploring the benefits of walnut flour in gluten-free bread

Researchers evaluated the physicochemical, sensory, and spectroscopic characteristics of walnut flour (WF) as an ingredient for producing low-carbohydrate bread.

7 Sep 2023

Research shows how resistant starch could slow down progression of non-alcoholic fatty liver disease

The prebiotic resistant starch could play an important role in the treatment of non-alcoholic fatty liver disease (NAFLD) in the future.

5 Sep 2023

Association of dietary patterns with general and central obesity in Chinese adults

The study aimed to evaluate long-term associations of dietary patterns with obesity.

23 Aug 2023

How effective is the keto diet for managing PCOS?

Scientists discuss the metabolic advantages of the ketogenic diet in the management of polycystic ovarian syndrome.

21 Aug 2023

The association between diet pattern and depressive and anxiety symptoms

The associations between dietary patterns and depression or anxiety symptoms.

18 Aug 2023

Funyuns and flu shots? Gas station company ventures into urgent care

When Lou Ellen Horwitz first learned that a gas station company was going to open a chain of urgent care clinics, she was skeptical.

16 Aug 2023

The past, present, and future of insects for human consumption

Researchers review data using insects as a sustainable and environmentally friendly source of protein, vitamins, and minerals.

11 Aug 2023

Could pizza consumption improve rheumatoid arthritis severity?

Investigating whether pizza and its ingredients modulated RA disease activity.

8 Aug 2023

Do nutrient-enriched foods improve human health?

Researchers collated scientific evidence on advancements in research for nutrient-rich foods.

7 Aug 2023

$11 million NIH grant focuses on cognitive function in Down syndrome-associated Alzheimer’s

Neurologist Beau Ances, MD, PhD, talks with his patient, Adam Kloppenberg, who has Down syndrome, at Washington University School of Medicine in St. Louis. People with Down syndrome are at very high risk of developing Alzheimer's disease. Ances is involved in a project led by Jason Hassenstab, PhD, an associate professor of neurology, to develop tools to measure cognitive function in people with Down syndrome-associated Alzheimer's disease.

3 Aug 2023

USDA scientists create healthy menu with 91% of calories coming from ultra-processed foods

Scientists at the USDA Agricultural Research Service's (ARS) Grand Forks Human Nutrition Research Center led a study that demonstrates it is possible to build a healthy diet with 91 percent of the calories coming from ultra-processed foods (as classified using the NOVA scale) while still following the recommendations from the 2020-2025 Dietary Guidelines for Americans (DGA).

11 Jul 2023

Inherited genes linked to higher risk for diverticular disease of intestine

University of Queensland researchers have used genetics to reveal that much of the risk of developing a common and sometimes fatal intestinal disease is inherited.

4 Jul 2023

New study reveals: food processing levels impact blood pressure variability

Study evaluated the relationship between the degree of processed food consumed and blood pressure variability.

3 Jul 2023

From deserts to desserts: cacti components for new functional foods

Researchers described promising features of using cactus in the food sector, addressing the plant's functional, nutritional, and sustainable qualities.

29 Jun 2023

Food for thought: South European Atlantic diet shows promising link to lower depression risk

Researchers evaluate the effects of the Southern European Atlantic Diet on depression.

27 Jun 2023

Unveiling the link: gut microbiome, diet, and SARS-CoV-2 infections

Researchers determined the association between the gut microbiome and diet with severe acute respiratory syndrome coronavirus 2.

26 Jun 2023

Using edible fungi to create sustainable systems for food production

What makes people interested in fungi-based food as an alternative to other protein sources such as meat? A new doctoral thesis explains how it is possible to create sustainable systems for food production. Increased understanding of how people choose and a nudge can make a difference.

21 Jun 2023

Luke is exploring microbes to find sustainable solutions for different stages of food production

Globally, food production is challenged by both climate change and population growth. There is less and less arable land, but there is a growing need for safe and healthy food.

19 Jun 2023

Bread News and Research

High intake of emulsifiers may increase risk of cardiovascular disease

Eating for health: how dietary interventions impact pre-diabetic oral and gut microbiome, metabolites and cytokines

Exploring the benefits of walnut flour in gluten-free bread

Research shows how resistant starch could slow down progression of non-alcoholic fatty liver disease

Association of dietary patterns with general and central obesity in Chinese adults

How effective is the keto diet for managing PCOS?

The association between diet pattern and depressive and anxiety symptoms

Funyuns and flu shots? Gas station company ventures into urgent care

The past, present, and future of insects for human consumption

Could pizza consumption improve rheumatoid arthritis severity?

Do nutrient-enriched foods improve human health?

$11 million NIH grant focuses on cognitive function in Down syndrome-associated Alzheimer’s

USDA scientists create healthy menu with 91% of calories coming from ultra-processed foods

Inherited genes linked to higher risk for diverticular disease of intestine

New study reveals: food processing levels impact blood pressure variability

From deserts to desserts: cacti components for new functional foods

Food for thought: South European Atlantic diet shows promising link to lower depression risk

Unveiling the link: gut microbiome, diet, and SARS-CoV-2 infections

Using edible fungi to create sustainable systems for food production

Luke is exploring microbes to find sustainable solutions for different stages of food production

Event guide: 4th Extra-Hepatic Lipid-Based Nanoparticles Delivery Summit eBook

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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