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Being a couch potatoe may run in family

So, you don’t like to exercise? Maybe you could blame it on your great-great-grandparents. Similarly, if you’re a practiced and proud couch potato who suddenly woke up to the fact that you’re a “natural” athlete, the credit could also belong to your genes.

3 Apr 2005

No association between acrylamide intake in foods and risk of breast cancer

Researchers from the Harvard School of Public Health and the Karolinska Institute in Stockholm, Sweden, have found no association between acrylamide intake in foods and risk of breast cancer among Swedish women. The findings appear in the March 16, 2005 issue of the Journal of the American Medical Association.

15 Mar 2005

Canadians alerted to the presence of acrylamide in some foods

In 2002, Health Canada alerted Canadians to the presence of acrylamide in some foods, following reports by scientists in Sweden. Since then, Health Canada scientists have participated in international research efforts aimed at understanding how acrylamide is formed in foods and the health implications.

7 Mar 2005

Chips may cause cancer

Acrylamide, a contaminant shown to cause cancer in animals forms in the high-temperature frying, roasting or baking of foods like potato chips and crisps, coffee, and pastries, sweet biscuits, breads, rolls and toast, and may be a public health concern, according to two UN agencies.

5 Mar 2005

Genetically engineered potatoes offer new hope in the fight against the Hepatitis B

Genetically engineered potatoes offer new hope in the fight against the Hepatitis B Virus (HBV), an acute sometimes fatal form of viral hepatitis caused by a DNA virus that persists in the blood serum and is transmitted by sexual contact or by transfusion or by ingestion of contaminated blood or other bodily fluids.

14 Feb 2005

Changing memories of food may be a way to influence eating habits

For the millions of Americans who worry about overeating during the holiday season, there may be hope: A new UC Irvine study suggests changing their memories of food may be a way to influence their eating habits.

13 Dec 2004

A food supplement developed to supplement diets of Kenyan children may end up as a nutritious American snack

A food supplement developed by researchers in Penn State's College of Agricultural Sciences to get meat products into the diets of Kenyan children may end up as the basis for a nutritious American snack.

12 Oct 2004

Lipid profile differences explain why two people with the same overall cholesterol level can have different degrees of cardiovascular disease

When it comes to lipid profiles -- a key measure of heart disease risk-- it appears that African-Americans and women have it better than whites and men, according to a new study by Duke University Medical Center researchers.

7 Oct 2004

Which?'s response to the Advertising Standards Authority's ruling on Kellogg's Frosties advert

Responding to the Advertising Standards Authority's ruling demanding that Kellogg's change its advertisement for Frosties breakfast cereal, Sue Davies, principal policy adviser for Which? said

6 Oct 2004

Don't choose tomatoes based on colour

If a tomato is bright red, round and reasonably large, it should be a tasty tomato, right? Wrong!

27 Sep 2004

Edible vaccine for HIV AIDS

Scientists from Novosibirsk are engaged in the development of an unusual vaccine which, apart from being less expensive to produce, safe and painless to administer, is also edible.

22 Sep 2004

Research findings could lead to more effective repellents

If you think it doesn't do much good to swipe the fly that's going after the potato salad, guess again. You may be discouraging the fly's colleagues from taking up the raid.

15 Sep 2004

Most older Canadians are active, happy contributors to society

Despite reports that herald seniors as weak, frail burdens to society, our aging population is breaking those stereotypes, says a University of Alberta researcher in a new Statistics Canada study that finds most older Canadians to be active, happy contributors to society.

9 Sep 2004

In the last two years alone, more than 1500 new low-carbohydrate products have been introduced in U.S. food markets

With approximately 30 to 40 million Americans trying to control their weight by counting carbohydrates, "low-carb" has become big business. As a result, food manufacturers have been busy introducing a variety of low-carbohydrate products at record pace.

2 Aug 2004