Bread News and Research

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Eggs for breakfast help manage hunger and calorie consumption

New studies presented this week at Experimental Biology 2009 enhance the growing body of evidence supporting the nutritional benefits of eggs.

20 Apr 2009

3 events offer hope for people with brain tumors

People with brain tumors, and those who love and care for them, will observe Brain Tumor Awareness Week with three educational and celebratory events sponsored by the University of Rochester Medical Center and James P. Wilmot Cancer Center.

16 Apr 2009

Vaccine for Coeliac disease could mean the end of gluten free diets

Australian scientists have developed an experimental vaccine to treat coeliac disease. The team at the Walter and Eliza Hall (WEHI) Institute in Melbourne are hoping a phase 1 clinical trial of the vaccine, due to begin this month, will eventually lead to an effective clinical treatment for the disease.

15 Apr 2009

Fancy French gluten-free bread for celiac disease sufferers

Gluten-free bread, which is suitable for patients with celiac disease, has been supplemented to resemble French bread in terms of texture and color, according to a study in the Journal of Food Science, published by the Institute of Food Technologists (IFT).

30 Mar 2009

Discovery of gene that plays key role in process of converting dietary carbohydrates to fat

In a new study, they disabled this gene in mice, which consequently had lower levels of body fat than their normal counterparts, despite being fed the equivalent of an 'all-you-can-eat' pasta buffet.

20 Mar 2009

Why low GI diet makes you feel full

Eating a meal with a low GI (glycaemic index) increases gut hormone production which leads to suppression of appetite and the feeling of fullness.

17 Mar 2009

New microgel capsules trap omega-3 fatty acids

Nutritionists are nearly unanimous in recommending that Americans should eat significantly more omega-3 fatty acids and consume them in foods, not in vitamin pills.

4 Mar 2009

The availability of healthy food choices and your quality of diet is associated with where you live

Researchers examined healthy food availability and diet quality among Baltimore City and Baltimore County, Md., residents and found that availability of healthy foods was associated with quality of diet and 46 percent of lower-income neighborhoods had a low availability of healthy foods.

25 Feb 2009

Link found between Parkinson's disease genes and manganese poisoning

A connection between genetic and environmental causes of Parkinson's disease has been discovered by a research team led by Aaron D. Gitler, PhD, Assistant Professor in the Department of Cell and Developmental Biology at the University of Pennsylvania School of Medicine.

2 Feb 2009

New drug shows promise for phenylketonuria

PKU is described by scientists as an autosomal recessive genetic disease that is characterized by a deficiency in an enzyme called phenylalanine hydroxylase (PAH).

15 Jan 2009

Fortification of corn masa flour products could increase folic acid intake among Mexican-Americans

Fortification of corn masa flour products could increase folic acid intake by nearly 20 percent for Mexican-Americans, who are at a 30-40 percent higher risk for a number of severe brain and spinal birth defects, according to a study by the Centers for Disease Control and Prevention (CDC).

5 Jan 2009

Victorian anti-smoking groups score another hit with new bans

New smoking bans to be introduced in the state of Victoria, Australia will be a blow to many smokers as they mean it will be illegal to smoke in cars carrying children and on public school grounds.

22 Dec 2008

Low-glycemic foods better for glycemic control than high-fiber

Persons with type 2 diabetes who had a diet high in low-glycemic foods such as nuts, beans and lentils had greater improvement in glycemic control and risk factors for coronary heart disease than persons on a diet with an emphasis on high-cereal fiber, according to a study in the December 17 issue of JAMA, the Journal of the American Medical Association.

16 Dec 2008

Lupin allergy in children

During her doctoral work, Lise Holden developed a method of identifying lupin protein in food products. She also investigated the incidence of lupin allergy among children with food allergy and studied the proteins in lupin responsible for allergy production.

8 Dec 2008

Dioxins in Irish pork causes food scare in Britain

A food scare in Britain involving pork from Ireland has forced all major supermarkets to remove all Irish pork products from their shelves because of concerns they may contain toxic dioxins.

8 Dec 2008

Scientists create new soap free emulsion polymerization process

Research chemists at the University of Warwick have devised an elegant process which simply and cheaply covers small particles of polymer with a layer of silica-based nanoparticles.

24 Nov 2008

Folic acid does not offer any cardiovascular benefits

Folic acid is safe - but it lacks any cardiovascular benefits - according to researchers presenting at the American Heart Association's Scientific Sessions 2008. The results from the Study of the Effectiveness of Additional Reductions in Cholesterol and Homocysteine (SEARCH), a 12,064-person, randomized study, were presented as a late-breaking clinical trial.

11 Nov 2008

Young children eat more whole grains when it's gradually added to school lunch

Elementary school students will eat more whole grains when healthier bread products are gradually introduced into their school lunches, a new University of Minnesota study shows.

8 Nov 2008

Massachusetts' proposed rule could lead to Federal lawsuit, Partners HealthCare warns

Massachusetts' largest private employer Partners HealthCare on Friday warned that the state could face a federal lawsuit if it implements a proposed rule to increase some companies' contributions to their workers' health coverage, the Boston Globe reports.

10 Sep 2008

Functional food - delicious and healthy

Linseed is said to protect against cancer - but not everybody likes the taste. Researchers have now isolated the valuable components of the flax seeds. Incorporated in bread, cakes or dressings, they support the human organism without leaving an unpleasant aftertaste.

7 Sep 2008