Genetically modified foods, currently fuelling fiery debates across
the world, could help to make the life of the cook more pleasant.
In a new study from Japan, researchers claim to have identified the
enzyme that releases a tear-duct-tickling...
Ongoing research supported by the International Union of Food
Science & Technology reveals the value of food fortification.
In a recent paper food scientist Professor Moutairou Egounlety
discusses Gari, a cassava-based fermented...
A study of more than 400 Swedish women has found that folate
deficiency was associated with a 50 per cent increase in risk of
early miscarriage. Researchers at the Karolinska Institutet in
Stockholm, Sweden, also found that high folate...
Future weight loss diets could become 'custom-made' for each
individual, according to scientists working on a three-year
international research project funded by the European Union. The
project, known as Nugenob, explores...
UK scientists identify protein components in cereal crops
responsible for the debilitating condition coeliac disease offering
hope to sufferers. The findings could lead to foods modified to
remove the rogue sequence.
Biomerica, a global medical technology company, has been contracted
to develop a new food allergy test for the Kyowa Medex Company in
Japan, a subsidiary of Kyowa Hakko Kogyo, a leading Japanese
pharmaceutical company. Terms of the...
A new study from the US claims that the increasingly popular
supplement, coenzyme Q10, could dramatically reduce deterioration
associated with the early stages of Parkinson's disease.
Research into the coloured compounds, called anthocyanins, found in
strongly coloured berries will provide new insights into the role
of these compounds in the prevention of cardiovascular disease,
claim scientists from the food...
In the news on Monday we reported on the launch of a new
European-funded project to investigate the cancer-preventing powers
of garlic. Today we report that scientists in Oslo, Norway reveal
that the fatty fish could have the power...
An Oxford University scientist has invented a new non-toxic
compound therapy, based on the Indian spice turmeric, that has
shown positive results in the treatment of radiotherapy-induced
side effects.
Mankind has long believed in the potential benefits that garlic can
provide to the human body. As the levels of heart disease and
cancer increase in Western society, a new European funded study is
now underway to explore the impact...
A cancer expert at Ohio University has received funding to continue
her work investigating the link between diet and breast cancer
prevention. The new study will research the effects of a low-fat
and low-sugar diet on reducing a woman's...
The Food Standards Agency (FSA) reports this week that the
Committee on Toxicity (COT) is consulting on a draft report that
looks at the implications for human health of phytoestrogens in our
diet. The group recommends more research...
US trade body the Council for Responsible Nutrition said this week
that its Omega-3 Working Group has ratified a voluntary monograph
intended to raise the bar for the quality of long chain Omega-3 EPA
and DHA products marketed in...
Following the release of results which show the positive benefits
of DHA supplements on children's concentration levels, experts are
meeting in London today to discuss the issue further.
French starch and derivatives producer, now under the aegis of
agribusiness giant Cargill, has launched a new sweetener that
'could help manufacturers of sugar-free sweets to revolutionise
packaging solutions, ' claims the...
Early results from a new study show that adults who eat raisins
prior to and during intense workouts may modulate their levels of
oxidative DNA stress.
New research from the US claims that new, high-yielding selections
of Theobroma cacao, may offer new hope to the world's cacao
growers - and to chocolate manufacturers and chocolate lovers
across the world.
Cooking with iron pots could play a significant role in preventing
iron deficiency, a major nutritional problem in the developing
world, according to a recent study by scientists in the United
States. Researchers from Cornell University...
The persistent old wives' tales about eggs - that they are
unhealthy, that they cause consumption or that they are
contaminated with salmonella - mean that British consumers are
missing out on the potential health benefits of...
Analysing the DNA of 11 strains of probiotic bacteria can help food
scientists improve the safety of a number of food products such as
cheese, yoghurt or wine. It could also help them fight food
spoilage, and improve production methods.
Childhood obesity rates have reached staggering levels and obesity
has nearly surpassed smoking as the leading cause of preventable
death among Americans, according to a new Datamonitor report.
Many foodstuffs are fortified with calcium and marketed as being
good for the health, but new research presented in the US this week
suggests that in fact such products may hinder the effectiveness of
antibiotics.
Vitamin D has long been known to help build bones, and it is
already widely used to help treat osteoporosis. But scientists in
the US have now synthesised a new form of the vitamin which they
claim has better bone-building properties.
A study carried out by researchers at the University of
Massachusetts shows that consumption of Alpha protein, a new soy
protein ingredient, significantly lowered total and LDL blood
cholesterol in animals, according to soy processor...
A team of US researchers have discovered the cause and a potential
treatment for celiac disease, the inability to digest gluten, a
major protein in wheat, rye and barley products.
Both soy supplements and hormone replacement therapy appear to
improve risk factors for heart disease in women with diabetes,
according to a report on two new studies published this week. The
findings present conflicting evidence...
Starch and starch derivatives manufacturer Cerestar, recently taken
over by US agri-business Cargill, said this week that it has
developed a new gelatine replacement, targeting a market currently
undergoing growth due to consumer...
Consumer preferences are currently moving towards easily prepared
food, less severely processed (vitamins and nutrients preserved),
natural (without preservatives and other artificial additives),
healthy (functional food, low fat,...
Solid evidence is mounting that drinking tea can prevent cell
damage that leads to cancer, heart disease and perhaps other ills,
scientists said on Tuesday.
More evidence to suggest the health benefits of cranberry juice
were revealed this week by researchers in Germany. Setting out to
evaluate the influence of plum, cranberry and blackcurrant juice on
urinary stone risk factors, the...
The European Food Safety Authority may not, as yet, have an
executice director, but let's hope the selection is speedier than
our American neighbours who, after nearly two years without, have
finally chosen a new commissioner...
In the first look at the molecular diversity of the starch pathway
in maize, researchers at the North Carolina State University have
found that - in contrast to the high amount of diversity in many of
the maize genes previously studied...
Eating too much seafood, which can contain high levels of the toxic
substance mercury, could be linked to an increased risk of
infertility in men and women, researchers said on Tuesday.
Overweight children could be eating their way into health problems
- no news there. But new evidence suggests that normal-weight
children with abnormally high cholesterol could be predisposed to
obesity in later childhood.
Food manufacturers are increasingly coming under pressure from
consumer groups for the use of trans fatty acids, a type of fat
linked to heart disease, in foods. Groups, both in Europe and in
the US, are committed to seeing manufacturers...
The days when the family unit gathered around the breakfast table
to share the first meal of the day are fast disappearing into the
history books. What is the impact of this movement in society on
the overall diet of family members?...
One more piece of evidence hailing the health benefits of soy
joined the already considerable volume this week when scientists
suggested that consuming tofu and other soy-based foods can
significantly lower levels of a class of oestrogens...
The mysteries of peculiar shaped fruits and vegetables appear to
have been revealed. Scientists in the US have found that disabling
one gene in a tomato can make it pear-shaped. Squash, aubergines
and pears, they claim, probably owe...
Researchers at the Oregon Health & Science University in the US
on Thursday announced the launch of a national study to investigate
the effect of high-dose vitamin D in combination with the
chemotherapy agent docetaxel (Taxotere),...
New research in the UK suggests that reducing the salt intake in
people's diets may only have a slight effect on reducing blood
pressure in the long term. Moves by food processors to reduce the
'hidden' salt in foods...
A massive investigation into the role of diet on bone health
suggests that eating plenty of fruit and vegetables could be the
key to slowing down the onset of osteoporosis in women.
Folic acid is not only a safeguard against spina bifida and other
birth defects in babies - it can also prevent heart disease and
strokes, two of Northern Ireland's biggest killers, according to
research from the University of...
More evidence to suggest that nuts are beneficial to our hearts
arrived this week when scientists in Canada published the findings
of a new study. According to their work, in order to maintain a
healthy heart we should incorporate...
Despite its early promise, taking vitamin E does not appear to slow
the progression of atherosclerosis in healthy people, according to
researchers in the United States.
