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NIR spectroscopy offers fast, easy, inexpensive way to detect food allergens

Food allergies pose a significant health risk, resulting in numerous hospitalizations every year, as even trace amounts of allergens can trigger severe reactions.

18 May 2023

How estrogens and progesterone present in human milk impact infants' health

Review examines the presence of estrogens and progesterone in human milk and their potential impact on infant growth and health. It explores factors influencing hormone levels and provides insights for effective intervention strategies.

18 May 2023

Robo-diets: can ChatGPT formulate safe dietary advice?

Researchers investigate the accuracy and safety of ‘robo-diets’.

15 May 2023

Global study reveals diet's role in 70% of new type 2 diabetes cases

New research estimates the global burden of type 2 diabetes (T2D) attributable to 11 dietary factors in 184 countries in 1990 and 2018. The study found that suboptimal intake of these dietary factors was responsible for 70.3% of new T2D cases globally in 2018.

19 Apr 2023

Poor carbohydrate quality drives diet-attributable type 2 diabetes globally

A research model of dietary intake in 184 countries, developed by researchers at the Friedman School of Nutrition Science and Policy at Tufts University, estimates that poor diet contributed to over 14.1 million cases of type 2 diabetes in 2018, representing over 70% of new diagnoses globally.

17 Apr 2023

Substituting processed or red meat with plant-based foods may reduce risk of type 2 diabetes

Researchers assess the association between partial replacement of meat with plant-based foods on the risk of diabetes.

16 Apr 2023

Targeted diets and probiotics can modulate gut microbiota to combat obesity

Researchers explored the regulation of gut microbiota via a two-phase and low-calorie diet among obese persons.

13 Apr 2023

Study expands the knowledge about gut viral diversity in healthy infants

Viruses are usually associated with illness. But our bodies are full of both bacteria and viruses that constantly proliferate and interact with each other in our gastrointestinal tract.

11 Apr 2023

Children exposed to pet cats or dogs during infancy may have fewer food allergies

In an analysis of over 65,000 infants from Japan, children exposed to pet cats or indoor dogs during fetal development or early infancy tended to have fewer food allergies compared to other children, according to a study published March 29, 2023 in the open-access journal PLOS ONE by Hisao Okabe from the Fukushima Regional Center for the Japan Environment and Children's Study, Japan, and colleagues.

29 Mar 2023

Researchers identify an enzyme associated with kidney fibrosis in both mice and humans

Researchers at Nagoya University in Japan have identified two enzymes that are involved in macrophage polarization, one of the key factors affecting fibrosis.

22 Mar 2023

The high phenolic content of traditional Mexican food contributes to better health

Researchers assess the phenolic content of traditional Mexican food and its impact on health outcomes.

20 Mar 2023

Diagnosis and treatment of food allergies using a molecular approach

Researchers discuss molecular methods for food allergy assessments, including diagnostic and prognostic markers, as well as existing therapies.

15 Mar 2023

Consuming low-insulin-stimulating bread significantly reduces body weight

Substituting common insulinogenic bread with bread releasing low levels of inulin could significantly reduce weight among obese individuals.

13 Mar 2023

Cutting just one food from the diet rather than six may help treat eosinophilic esophagitis

Eliminating animal milk alone from the diet of adults with eosinophilic esophagitis, or EoE, is as effective at treating the disease as eliminating animal milk plus five other common foods, a clinical trial funded by the National Institutes of Health has found.

27 Feb 2023

Nutritional analysis: Gluten-free products are not on par with gluten-containing counterparts

A research team at the University of the Basque Country has spent 9 years monitoring gluten-free products to analyze whether they are nutritionally deficient.

27 Feb 2023

Study suggests fermentation as a sustainable and easily applicable biotechnology to overcome the legume flour technological and sensory drawbacks

Researchers used Mediterranean black chickpea flour in the form of a semi-liquid dough fermented with the bacteria Lactiplantibacillus plantarum to develop fortified semolina pasta with improved nutritional quality.

24 Feb 2023

Healthful eating plan and regular physical activity can help reduce cancer risk

Cancer is the second leading cause of death in the United States, behind heart disease. While no cancer is 100% preventable, a healthful eating plan and regular physical activity can help reduce your risk of developing cancer, according to the Academy of Nutrition and Dietetics.

21 Feb 2023

Researchers report a physical barrier against SARS-CoV-2 infection based on an inhalable bioadhesive hydrogel

Researchers developed spherical hydrogel inhalation for enhanced lung defense to protect against SARS-CoV-2 infections.

13 Feb 2023

Bread made from whole cell pulse flour simulates satiety hormones to help us feel full

Bread made from a new type of whole cell pulse flour can lower blood glucose (sugar) levels and keep you fuller for longer, new research has found.

10 Feb 2023

People with celiac disease may be at higher risk of cardiovascular disease even with fewer known risk factors

People with celiac disease might have fewer known risk factors for cardiovascular disease, but still have a heightened risk of developing it, finds a study led by researchers from Oxford Population Health, published online in the journal BMJ Medicine.

31 Jan 2023