Children should be taught how to defend themselves against marketing tactics used in online 'advergames' for unhealthy food, says one researcher - but policy changes to restrict online advertising would be the most effective way to protect children.
The impact of sugar on the human body was laid bare in a new study this week that identifies its role in breast cancer and the extent to which it spreads to the lungs.
The high, sustained satiating effects of food foams are not dependent on its energy and macronutrient content, say researchers in a first-of-its-kind study.
The Happy Meal’s concept of offering a small incentive with a meal could be key in persuading consumers to choose smaller portion sizes and promote healthier meal options.
Nutrition values seen on labels can differ substantially based on the recommended serving size, with consumers buying more of the same product among one of a number of undesirable consumer behaviours, researchers have found.
A newly published review in Nutrition Research Reviews details how adipose tissue (AT) dysfunction can contribute to diabetes and gives more strength to the view that AT is able to produce, store, and send out hormones that can regulate metabolism.
Nutritional programmes and interventions are a starting point - but genuine multi-stakeholder involvement is what's required to tackle the world's problem of malnutrition and under nutrition.
The foods children define as a meal or snack is largely undetermined in their formative preschool years suggesting that eating and diet programs could use the findings of a new study to encourage a healthy balanced diet from an early age.
Genes have a large part to play in sensitivity to the sweet taste, with research revealing the variation in response to the ‘sweet signal’ among children.
New research that finds men eat significantly more in the company of women than with other men begs the question whether marketers could boost sales of food and beverages by including women in marketing.
Climate change is already cutting UK food output, according to a survey conducted by the National Farmers Union (NFU), as US president Barack Obama said the UN climate conference in Paris could be a “turning point” in global efforts to halt rising temperatures.
Following a favourable scientific opinion from the European Food Safety Authority (EFSA), formulators will soon be able to use the natural protein sweetener and flavour modifier thaumatin in a broader range of applications.
Blood glucose levels vary widely across individuals even for the same food, say researchers who have developed an algorithm to calculate the ‘right’ diet – paving the way for mass personalised nutrition and casting doubt over the usefulness of universal...
The European food industry has published voluntary research principles to ensure robust and transparent science – but questions remain over how they will be put in place and enforced.
Inflammation is an immune system response to counter injured or stressed body parts and zones – a good and necessary thing – but contemporary diets and lifestyles have overheated the mechanism resulting in a host of chronic health issues. So goes our...
Barry Callebaut has found previously undiscovered cocoa polyphenols as it works with Bremen-based Jacobs University to crack the commodity’s molecular code.
Low energy sweeteners commonly used in diet sodas may help with weight loss, says a University of Bristol study, adding that confusion among consumers between sweeteners and sugar needs to be addressed.
Not so long ago, pundits were predicting that the high-purity stevia extracts market would be worth a billion dollars as manufacturers ditched artificial sweeteners and embraced ‘all-natural’ alternatives.
Phytosterols and inulin added to soya milk has a more beneficial effect on low-density lipoprotein (LDL) cholesterol than soya milk alone, according to a study.
Many Finnish children are exceeding safe intake levels of heavy metals from food and drinking water, although exposure is falling, says a new study from the Finnish food safety authority, Evira.
Could sausages fortified with antioxidants reduce the occurrence of colon cancer – and bring meat out of the negative spotlight after a WHO report classed processed meat as carcinogenic?
People with better control of blood sugar after eating barley kernel bread also have a different balance of microbes in the gut, a new study in Cell Metabolism reveals.
Intake of the zero calorie sweetener saccharin could promote weight gain without increasing caloric intake or changing insulin resistance, according to new research in rats.
While no single substitute for nitrite can replace all of its functions, a combination of emerging technologies and plant-based ingredients could be used to reduce or completely replace nitrite in processed meats, say researchers.
The medical case study of a man rushed to intensive care with severe potassium deficiency has brought the issue of energy drinks and hypokalemia back into the spotlight.
Demonizing unhealthy food as the primary cause of weight gain may be off-track, suggest researchers who found consumption of fast food, sweets and salty snacks alone may not be the harbinger of obesity it often is made out to be.
A number of specific foods including potato chips, refined grains, processed meats, and soda are all associated with excess weight gain, finds new research.
Equipping participants with micro-cameras would improve the accuracy of dietary intake assessments and strengthen confidence in results, researchers behind a pilot study have said.
A study suggesting men consuming two or more sugary drinks per day are more likely to suffer heart failure does not provide conclusive evidence, say medical professionals while industry calls it 'unhelpful'.
ScenoProt, a six year Finnish project will bring together scientists, consumer specialists and product developers with one aim: developing self-sufficiency in protein production for global sustainability.
The long standing recommendation of ‘everything in moderation’ may actually result in lower overall diet quality and may have negative impacts on metabolic health, say researchers.
Just one tomato could provide the same amount of resveratrol as 50 bottles of red wine or the same amount of genistein as 2.5kg of tofu, say researchers.
A single high calorie snack could be enough to trigger signals of metabolic disease, according to new research investigating the short term effects of diet.
Eating a bowl of porridge oats a day could alter gut microbial functions, according to Scandinavian researchers who have tipped the ingredient as a possible prebiotic.
A low-fat diet does not lead to greater long term weight loss than higher-fat diets including low-carb and Mediterranean style diets, finds a large meta-analysis of more than 68,000 adults.
Greater dietary intakes and blood levels of vitamin E are associated with greater bone mineral density (BMD) in women but not men, Chinese research in over 3000 adults has found.
Obese mothers may be paving the way for later obesity in their children through the transmission of ‘non-nutritious carbohydrates’ in breast milk, say researchers.
New research suggests obese children can rapidly improve markers of metabolic health by reducing sugar but not calories; however experts have issued caution over the quality of the study.
After reviewing years of research that had suggested a link, yesterday the WHO classified processed meat as carcinogenic. Cue sensationalist headlines and huge industry backlash against these ‘obviously biased claims’. Can both sides please cut the nonsense?
Resistant glucan and hydrogenated resistant glucan with low digestibility may offer a promising new strategy against obesity-related diseases, Japanese research in rats has suggested.
Vitamin E and prebiotics are important in the 21st century battle against ‘syndrome X’ – the umbrella term given to a collection of chronic maladies including obesity, inflammation, diabetes and non-alcoholic fatty liver disease (NAFLD), the FENS congress...
Regular consumption of processed meat products does cause cancer, according to a new World Health Organisation (WHO) report that puts prepared and cured meat products on its list of cancer-causing substances.
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