Food Additives News and Research

RSS

Sweeteners and sweetness enhancers show promise for weight control

New research being presented at this year's European Congress on Obesity (ECO) in Venice, Italy (12-15 May), suggests that replacing sugar-sweetened food and drinks with low/no energy sweetened products can help weight control for at least one year after rapid weight loss in adults, without increasing the risk of type 2 diabetes or cardiovascular disease.

22 Mar 2024

Spirulina shows promise in battling heart disease and diabetes

Researchers show Spirulina's therapeutic benefits, including anti-inflammatory and antidiabetic properties, can significantly lower cardiovascular disease risk.

26 Feb 2024

Study links ultra-processed foods to gut health risks

A review in Nature Reviews Gastroenterology & Hepatology synthesizes evidence on the negative impacts of ultra-processed foods and food additives on gut health, linking them to chronic diseases and alterations in the gut microbiome.

25 Feb 2024

Study links ultra-processed food consumption with higher cardiovascular risk

Systematic review and meta-analysis revealed a linear relationship between the consumption of ultra-processed foods and an increased risk of cardiovascular events, emphasizing the need for public health initiatives to mitigate this risk.

21 Feb 2024

Ultra-processed foods linked to higher risk of sarcopenia

Study finds a direct correlation between ultra-processed food consumption and increased risk of low muscle mass in adults, suggesting dietary changes could combat sarcopenia.

20 Feb 2024

Associations between food additive emulsifiers and cancer risk

Researchers assessed associations between food emulsifier intake and cancer risk among NutriNet-Santé study participants.

19 Feb 2024

Eating more ultra-processed foods may increase risk of upper aerodigestive tract cancers

Eating more ultra-processed foods (UPFs) may be associated with a higher risk of developing cancers of upper aerodigestive tract (including the mouth, throat and oesophagus), according to a new study led by researchers from the University of Bristol and the International Agency for Research on Cancer (IARC).

22 Nov 2023

Could duck fats be a healthier alternative to saturated fats?

A recent study explores the potential benefits of utilizing duck fats in the food industry, highlighting their unique fatty acid composition and improved properties compared to vegetable oils. Duck fats offer a healthier alternative to saturated fats, making them a valuable resource for enhancing food products.

22 Oct 2023

California moves ahead of the FDA in banning common candy additives

Halloween candy could be in for a California makeover.

20 Oct 2023

New research calls for shift in thinking about ultra-processed food addiction

Researchers from the United States, Brazil, and Spain, including scientists with the Fralin Biomedical Research Institute at VTC, published an analysis in a special edition of the British Medical Journal with a timely and controversial recommendation: It's time for an international shift in the way we think about ultra-processed food.

9 Oct 2023

Flagellin immunization protects mice from detrimental effects of dietary emulsifiers

In a new study, mice whose immune systems were trained against the microbial protein flagellin did not experience the usual detrimental effects of ingesting food additive emulsifiers, pointing to a potential new way to combat various chronic inflammatory diseases.

20 Sep 2023

Emulsifiers and heart health: a prospective cohort study reveals associations

In a recent study published in BMJ, researchers examined the relationships between the intake of food emulsifiers and cardiovascular disease (CVD) risk.

11 Sep 2023

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

Two studies find link between ultra-processed food and increased risk of heart attack, stroke

Recent news stories have reported that eating ultra-processed food increases the risk of heart attack and stroke, based on results from two new research studies.

30 Aug 2023

Microbial cell factories produce eco-friendly food and cosmetic compounds

Despite decades of global population growth, global food crisis seems to be at hand yet again because the food productivity is cut severely due to prolonged presence of abnormal weather from intensifying climate change and global food supply chain is deteriorated due to international conflicts such as wars exacerbating food shortages and nutritional inequality around the globe.

28 Jul 2023