Intake of omega-3 fatty acids from oily fish and fish oil
supplements has no effect on mortality, heart disease or cancer,
concludes a new review, but guidelines should continue for
consumption.
A survey of dried noodles on the market by Ireland's regulator
highlights the problems food companies face in meeting regulations
on irradiation in the EU and worldwide.
Eating a diet with omega-3-rich oily fish could stop the spread of
prostate cancer, but omega-6 fatty acids appear to promote the
spread, says new research.
Masquelier's grapevine seed extract could reduce free radical
damage of blood vessel cells by 85 per cent and protect against
heart disease, says new research.
Scientific evidence says that consumption of soy from the diet or
as supplements should not cause alarm despite negative reports
about risks, a view that has been supported by a major US industry
group.
Dynamic Food Ingredients (DFI) has licensed technology designed to
make the production of xylitol, a natural sweetener that is claimed
to have health benefits, more affordable.
The number of deaths from stroke in North America has dropped by
five per cent since the introduction of folic acid fortification,
while figures in the non-fortifying UK have not changed.
A low-sodium, high-potassium salt substitute formulated to be
flavourful and effective has significantly reduced blood pressure
among high-risk subjects, scientists reported yesterday.
Waste products from processing of fruit and vegetables offer a
practical and economic source of potent antioxidants that could
replace synthetic preservatives, says a Spanish-German study.
More attention should be paid to taste and sensory qualities of
vegetables if consumers are to increase their intake and meet diet
recommendations, researchers say.
Adjusting the diet of a mother during pregnancy could reduce a
child's later risk of developing obesity, diabetes and heart
disease, according to University of Nottingham scientists working
on a five-year early nutrition programme.
Greenpeace has called for the urgent adoption of international
biosafety standards after the publication of a report that claims
to reveal the extent of GM contamination.
A combination of foods like soy, plant sterols, almonds and viscous
fibres, could reduce LDL-cholesterol levels by 20 per cent, and
work better together than independently, says a new study.
A diet rich in sources of vitamin C could cut the level of markers
for inflammation by 45 per cent, a result that needs verifying by
supplementation studies, says a new study.
Coating fish with alginate, pectin, gellan gum or even water
markedly reduces fat absorbtion in the final production of
par-fried fish fillets, researchers have discovered.
The gamble by US authorities 15 years ago to let the industry deal
with benzene residues in soft drinks has failed, and instead only
kept those who needed to know in the dark.
More soft drinks will be tested for cancer-causing chemical benzene
in the UK after it was revealed some drinks contain up to eight
times the legal limit for drinking water.
Scientists have developed a chip that can improve the flavour of
citrus varieties, which could have consequences for the growing
natural flavours sector.
Europe should follow Denmark's example and force food makers to
clearly label the presence of trans fats, a move that would bring
huge health benefits and bring European labelling into line with
the US.
Danisco has developed a new range of completely allergen-free
antimicrobials and protective cultures that could help food makers
achieve allergen-free products.
Halting the deadly rise in childhood obesity will not be achieved
without stronger leadership from the top, warns a stark new report
from three UK watchdogs.
Regular eating of flavonol-rich chocolate can cut the risk of death
from cardiovascular disease (CVD) by half, reports a long-term
study of elderly men.
A new guidance document for food manufacturers on the best way to
present GDAs (Guideline Daily Amounts) on their products has
reheated the ongoing debate on nutrition and health labelling.
As the bird flu grip on Europe increases by the day, scientists
have begun to publicly debate the role of nutraceuticals as
possible preventatives in the wake of news that availability of
anti-viral drugs may be "too little,...
Drinking Concord grape juice appears to reverse the course of
neuronal and behavioural aging in rats, an effect that is proposed
to be due to the complex mix of polyphenols.
The addition of protein to a carbohydrate-containing beverage
provides benefits superior to traditional carbohydrate based
beverages, claims the Scientific Advisory Board (SAB) on sports
nutrition and performance.
Food firms are increasingly targeting the UKs value-added milk
sector as they re-align their businesses and move away from
commodity products, says a new report.
A lack of convincing evidence means that firm conclusions on the
role of artificial sweeteners in weight loss cannot yet be made,
according to a scientist.
Joint health from sheeps' wool, kiwi fruit crossed with berries and
calcium-boosting bone extract… innovative ingredients from a small
Pacific archipelago are starting to make a disproportionately big
impact in the world of nutrition.