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Eating more refined grains associated with higher risk of cardiovascular disease and mortality

A new study published in The British Medical Journal by researchers including SFU health sciences professor Scott Lear found consuming a high number of refined grains, such as croissants and white bread, is associated with a higher risk of major cardiovascular disease, stroke and death.

20 Feb 2021

Study: American values and activities have changed dramatically during COVID-19

American values, attitudes, and activities have changed dramatically during COVID-19, according to a new study of online behavior.

19 Feb 2021

Plant breeding can help increase crop productivity, reduce human malnutrition

Your morning cereal or oatmeal. The bread on your sandwich. The corn chips for your snack, and the cookies for dessert. Not one would be possible with the humblest of ingredients: the seed.

17 Feb 2021

Duration of delirium in critically ill patients predicts mortality and disability

Delirium, a form of acute brain dysfunction, is widespread in critically ill patients in lower resourced hospitals, and the duration of delirium predicted both mortality and disability at six months after discharge, according to a study published in PLOS ONE.

11 Feb 2021

Startup develops yeast-based test to detect the presence of SARS-CoV-2 in saliva

Incubated at the University of Campinas (UNICAMP) in the state of São Paulo, Brazil, and supported by São Paulo Research Foundation- FAPESP's Innovative Research in Small Business Program (PIPE), BIOinFOOD is a startup that is developing a rapid COVID-19 diagnostic test based on a patent application filed by students at UNICAMP's Genomics and Bioenergy Laboratory.

29 Jan 2021

Scientists unravel how lipids distribute proteins within cells

An international team of scientists, coordinated by the Seville Institute of Biomedicine and the University of Seville has solved one of the hitherto unresolved enigmas of basic biology: how exactly do lipids distribute proteins within a cell? To do this, they used a new, completely innovative microscopy technology, which they applied to "mutant" cells they designed in their laboratory.

29 Jan 2021

Researchers identify foods that cause 90% of food allergies

The United States Department of Agriculture identifies a group of "big eight" foods that causes 90% of food allergies. Among these foods are wheat and peanuts.

27 Jan 2021

School-provided lunches could be a solution to better childhood nutrition

Packing a lunchbox with fruit, sandwiches, and snacks is common practice for most Australian families. But what if there was another way?

21 Jan 2021

New type of flour improved the glycemic response of people eating white bread

Researchers from the Quadram Institute and King's College London have shown that replacing wheat flour with a new ingredient derived from chickpeas improved the glycemic response of people eating white bread.

11 Jan 2021

Danes are not as good as Chinese at discerning bitter tastes, studies show

Two studies from the University of Copenhagen show that Danes aren't quite as good as Chinese at discerning bitter tastes. The research suggests that this is related to anatomical differences upon the tongues of Danish and Chinese people.

5 Jan 2021

Study connects specific foods to later-in-life cognitive acuity

The foods we eat may have a direct impact on our cognitive acuity in our later years. This is the key finding of an Iowa State University research study spotlighted in an article published in the November 2020 issue of the Journal of Alzheimer's Disease.

10 Dec 2020

Study exposes old assumption that elderly widowers cannot cook

FOOD HABITS The assumption that an elderly widower can hardly boil an egg simply doesn't stand according to a recent University of Copenhagen study.

8 Dec 2020

Thousands of doctors’ offices buckle under financial stress of COVID

Cormay Caine misses a full day of work and drives more than 130 miles round trip to take five of her children to their pediatrician. The Sartell, Minnesota, clinic where their doctor used to work closed in August.

30 Nov 2020

Coeliac UK and Innovate UK announce winner of £180K from their 2019 research call

Coeliac UK, the UK charity for people who need to live gluten free, along with Innovate UK, the UK’s innovation agency, announces joint funding of £180K from their 2019 research call, has been awarded to Lyzeum Ltd.

27 Nov 2020

Food products are potential SARS-CoV-2 carriers, study finds

A team of scientists at the Shahid Beheshti University of Medical Sciences and the Food Safety Research Center in Iran has emphasized the risk of various staple food products, including meat, dairy, fruits, vegetables, and ready-to-eat foods, as potential carriers of SARS-CoV-2 transmission.

20 Nov 2020

Study shows how perceptions of beauty drive people’s appetite and spending decisions

As the holiday season nears, thoughts of pumpkin pies, roasted chestnuts and turkey dinners fill our dreams and our grocery shopping lists.

11 Nov 2020

Cleaning kitchen counter surfaces after food preparation can reduce risk of infection

Food and humans can carry and spread dangerous microbes, and cleaning can protect you from getting sick. But it also takes time, uses chemicals and water and some people are concerned that excessive cleaning can remove the natural bacterial flora we would rather have around us to stay healthy.

27 Oct 2020