Vegetables News and Research

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Promising strategies to control bad food choices

What's the best way to prevent children from overloading on bad food choices? Flinders University researchers have found that promoting substitution is the answer to turn around children's excessive consumption of nutrient-poor foods and beverages – resulting in nutritional benefits that are even better than reducing intake of these discretionary food and drink choices.

24 Jun 2019

Plant-based diet may be effective treatment for Crohn's disease

Eating a plant-based diet may be an effective treatment for Crohn's disease, according to a case study published in the journal Nutrients.

23 Jun 2019

Fighting hidden hunger with promising new approach

After a prolonged decline, global hunger is on the rise--affecting more than 820 million individuals in 2017. Additionally, more than 2 billion people suffer from "hidden hunger," which occurs when individuals eat foods that don't provide the nutrients they need to lead healthy, productive lives.

23 Jun 2019

'Substantial' decline in obesity rates among pre-schoolers in the US

Obesity rates among pre-schoolers who receive government food aid are in decline, according to data extracted from a US nutrition program

20 Jun 2019

Study finds link between poor oral health and increased risk of liver cancer

Poor oral health is associated with a 75% increased risk of hepatocellular carcinoma, the most common form of liver cancer, new research published in UEG Journal has found.

20 Jun 2019

Five easy health tips for men

According to the Agency for Healthcare Research and Quality, men are far more likely to skip routine health screens than women.

18 Jun 2019

Overweight men contribute to increase in fertility problems

About 15% of couples in fertile age have experienced fertility problems. Men contribute to 50% of the cases when a couple cannot achieve the desired pregnancy.

17 Jun 2019

Cooking vegetables with extra virgin olive oil favors absorption, release of bioactive compounds

Cooking vegetables in the sofrito with extra virgin olive oil favors the absorption and release of bioactive compounds of its traditional ingredients, according to the study conducted by a research team of the Faculty of Pharmacy and Food Sciences at the University of Barcelona, from the Physiopathology of Obesity and Nutrition Networking Biomedical Research Centre and the Diabetes and Associated Metabolic Diseases Networking Biomedical Research, led by the tenure lecturer Rosa M. Lamuela.

14 Jun 2019

Sofrito cooking technique releases healthy nutrients

Researchers have come up with a new study that reveals that cooking vegetables in the sofrito (sauté) with extra virgin olive oil could release certain bioactive compounds from the garlic, onion and tomatoes that could be beneficial for the body.

13 Jun 2019

UK government to consider fortifying flour with folic acid to combat neural tube defects

A 12-week consultation has been launched to discuss whether folic acid should be added to flour in the UK.

13 Jun 2019

Replacing a small amount of red meat with healthier foods may improve life expectancy

A new large-scale review of data on red meat consumption and mortality suggests that increasing intake of red and processed meats reduces life expectancy.

13 Jun 2019

Warfarin-treated patients benefit from increasing their vitamin K intake, finds study

When prescribed the anticoagulant drug warfarin, many patients are told to limit foods rich in vitamin K, such as green vegetables.

12 Jun 2019

UNC receives $3.8 million grant to assess impact of Med-South behavioral weight loss program

The Center for Health Promotion and Disease Prevention at the University of North Carolina at Chapel Hill has received a five-year, $3.8 million grant from the National Heart, Lung, and Blood Institute to fund research that will address the challenge of achieving long-term weight loss among patients with obesity cared for at primary care practices.

12 Jun 2019