Eggs from chickens which have been fed a diet rich in omega-3 fatty
acids have been found to be an excellent source of DHA for babies -
offering a 'natural' alternative to infant formulas.
Apples have long been seen as a healthy food, but that same
reputation has rarely been attributed to apple products. Now one
such product - cider - has been shown to be packed with
antioxidants, in amounts to rival even red wine.
Thousands of obese Americans know firsthand that gastric bypass
surgery can achieve long-term weight loss when dieting, exercise
and medications have failed. The reason for the difference may
hinge on a recently discovered appetite-stimulating...
Food ingredients company DSM claims this week that food
manufacturers seeking an alternative approach to mechanical and
heat treatment of fruit pieces could benefit from recent research
carried out on tomatoes by the company.
Advances in genetic engineering and the success of 'functional
foods', suchas calcium-fortified juice, are, according to this
story, spawning a new,exotic generation of agricultural products:
bananas that produce a choleravaccine,...
The Salt Sub-group of Scientific Advisory Committee on Nutrition
(SACN) met in January 2002 to begin a review of COMA's 1994
recommendation that salt intake should not exceed 6 g/day, reports
Reading Scientific Services.
US nutritional marine oil company Neptune Technologies &
Bioressources has formed a partnership with NASA as part of a
project to develop food products and food processing technologies
for space and commercial applications.
The trend away from traditional eating patterns and towards
undisciplined dietary chaos continues to gain pace in the Western
world. According to new study from market analysts Datamonitor,
breakfast, lunch and dinner are no longer...
Australian scientists are claiming a world first with the creation
of a biologically engineered 'no-milling-required' wheat that can
be used in instant dishes after adding boiling water, Reuters
reports
Workers in the food-flavouring manufacturing industry may be at
risk of developing an irreversible type of damage to the lungs,
according to a study presented the American Thoracic Society
International Conference in Atlanta
The nutritional ingredients business unit of Dutch ingredients
company DSM has recently launched a non-gelatine,
vegetarian-approved beta-carotene beadlets.
Croda Healthcare, the pharma and nutritional division of UK company
Croda Oleochemicals, has introduced a new "smart ingredients"
package of lipid concentrates for the growing nutraceuticals
market.
Teenagers who opt for a vegetarian diet are more likely to get the
recommended doses of vitamins and minerals than their counterparts
who stick to the traditional teenage diet of fatty junk food.
Experts in enzymatic hydrolysates, Spanish company Pevesa is
promoting its latest nutritional ingredient, a rice-bran syrup,
this week at the European nutraceutical event Vitafoods
The Global Alliance for Improved Nutrition will help create
cost-effective food fortification programmes in developing nations,
but its membership has already come under fire from one consumer
lobby group.
The antioxidants in tea have long been thought to help prevent a
number of ailments, including heart disease. Now new research from
Taiwan suggests that they may also play a role in increasing bone
density.
Research by a team of Harvard scientists on a university population
in Spain finds that those who have even a moderate wine consumption
are less likely to catch a cold. Red wine is particularly effective
in lowering the risks.
Evidence for the benefits of fatty acids from fish is so strong
that the chemical is to be used by pharmaceutical companies to
develop anti-depressant drugs.
Overweight adults with a diet rich in wholegrains could
significantly reduce their risk of type 2 diabetes, according to a
new study by researchers at Harvard University.
A new method that establishes genetic markers for bacteria in
water, food, and biological and medical samples could be used to
detect terrorist contamination, or simply the bacterial
contamination that causes food poisoning.
A survey of 10,000 adults suggests that people who get enough
folate in their diets have a lower risk of stroke than those who
eat fewer folate-rich foods.
A compound used as a dietary supplement for centuries in India but
which is not well known in the West has been shown to have a
significant effect on cutting cholesterol.
The controversial debate surrounding supposed added health benefits
attributed to organic food looks set to continue this week as the
results of a comprehensive review of international studies were
released in New Zealand.
Eating wholegrain oat cereal every day could help cut blood
pressure or reduce the need for blood pressure medication,
according to researchers from the US.
Food authorities and health organisations responding to the release
of unpublished research which links frequently consumed
carbohydrate foods to a cancer-causing chemical, are seeking to
reassure consumers.
New research from the US suggests that extracts of red berries, and
in particular chokeberry, can help protect the arteries from
dangerous free radicals.
Growing evidence of the nutritional benefits from eating almonds
has been highlighted by six different studies presented this week
at the 2002 Experimental Biology (EB) conference in New Orleans, US
Daily supplements of the omega-3 fatty acid found in fish oil has
been shown to improve insulin function in overweight individuals
who are vulnerable to type 2 diabetes.
Bread, biscuits, crisps and french fries, foods frequently eaten by
millions of people around the world, contain alarmingly high
quantities of a cancer-causing chemical, according to Swedish
research released this week. The research...
Pinot Meunier, a variety of grape used in champagne production,
could see enhanced production after the discovery of a new gene by
Australian scientists.
In a bid to combat increasing diversity of food-borne pathogens an
on-going European funded 'Quality of Life' project is investigating
a simple method for purifying DNA from bacterial cultures.
Last year tomato producers reacted strongly to claims by food
processors that cooked tomatoes are a better source of antioxidants
than raw. New research released this week looks set to fire the
debate.
European project investigates ways to improve the methods and
equipment for measuring and controlling internal and external
flaws, odours and tastes of fruit and vegetables.
The ongoing debate in the food industry as to whether orange juice
made from frozen concentrate has higher levels of active vitamin C
than ready-to-drink orange juice continued this week.
Only a third of Scottish consumers are aware of the recommended
amount of fish to eat each week, new research by the Food Standards
Agency Scotland has revealed.
A tin of baked beans has the same healthy eating benefits as a
portion of fruit or vegetables, according to a controversial
marketing campaign from Heinz. In an unusual collaboration, the
British Dietetic Association (BDA)
