A 300-person cohort assessing how youthful diet and lifestyle affects health via methods like amino acids, sugars and antioxidants measurement has been extended to 2017, with an aim to plug a gap in teenage data.
The use of ‘kokumi’ substances could improve the taste of low-fat foods, aiding efforts to reduce levels of fat and calories in foods, say researchers from Japanese firm Ajinomoto.
More than half the people in developing countries could become newly at risk for malnutrition if crop-pollinating animals like bees continue to decline, research has found.
Harvard researchers say that teenage girls who regularly quaff drinks with added sugars tend to start their menstrual periods earlier in life than those who don’t, which increases their later breast cancer risk.
Consumption of oatmeal, rather than ready-to-eat-cereal, at breakfast may result in greater feelings of fullness and lower calorie intake at lunch, especially in overweight people, says research backed by PepsiCo owned Quaker Oats.
Efforts to shift food choices toward healthier options often fail because there is a perceived conflict between health and taste, according to a new study.
When infants first eat gluten does not appear to influence whether they are diagnosed with celiac disease, but their socioeconomic status likely does, according to two recently published studies.
By 2035 it is estimated that 8% of the global population will be classed as ‘pre-diabetic' – putting them at significantly higher risk of developing full type 2 diabetes. Such startling statistics are ticking bomb for healthcare costs, but could...
Drinking a cup of beetroot juice every day can ‘significantly lower blood pressure’ among patients with high blood pressure, according to a study in the journal Hypertension.
Research investigating the effect of different dietary patterns on colorectal cancer risk has found that meat-based diets and those rich in sugar are associated with increased risks, while diets that are plant-based are linked to lower risks.
New research has suggested that salt intake is not linked to mortality or heart disease risk in older people, however experts have said the study flawed and the findings do not contradict current advice.
Consuming up to seven drinks a week could lower the risk of developing heart failure, according to a study published today in the European Heart Journal.
Improving the design of functional and finished products by better understanding the role of excipient foods could help increase the bioavailability of functional nutrients, according to new research.
Understanding how products' sensory characteristics and packaging both individually and synergistically provoke emotions in consumers can help manufacturers to design and optimise products, say researchers.
There is ‘little evidence’ that consumers benefit from the ‘extraordinarily high levels’ of micronutrients commonly added to novel beverages, according to a study published in the Applied Physiology, Nutrition, and Metabolism journal this week.
Better defined thresholds at which common allergens trigger reactions in a majority of allergic consumers could improve ‘may contain’ labelling, according to researchers from the University of Manchester.
Around two thirds of people in the UK do not know how many calories an average person needs to maintain a healthy weight, according to a survey commissioned by two charities and supermarket Tesco.
NIZO has developed a method to produce what it calls the “Holy Grail” of ice cream - a fat-free, low-sugar soft serve offering with less than 100 calories per 100g serving.
Chocolate may have a compressive strength-to-weight ratio 24 times less than concrete but that hasn’t stopped US scientists probing its potential as a building material and even building a ‘chocolate pavilion’.
New research investigating the link between red meat consumption and cancer risk has suggested that a specific sugar molecule known as Neu5Gc could promote inflammation and tumour growth.
A Nordic diet may help reduce the expression of inflammation-associated genes in abdominal fat tissue independent of body weight changes, according to research.
Consumption of fructose may be more harmful to a number of key health measures, including mortality and fertility, than consumption of sucrose, according to research in mice.
Salmonella was still detected in a kebab and a quail roulade when they were cooked following label instructions supposed to be enough to eradicate the pathogen, according to research.
Mistletoe may be more than the cue for a Christmas kiss, after researchers found that a compound extracted from the festive plant could help battle obesity-related liver disease.
There was more than one Palaeolithic diet, and none of them may have been that healthy - but barely any of the foods eaten are available anymore anyway, say researchers.
Two new studies have suggested that many children and adolescents consuming energy drinks get too much caffeine, while suggesting the level of sugar and caffeinated drinks can lead to different metabolic effects.
Obesity and malnutrition are often thought of as problems at opposite ends of the nutrition spectrum, but new research has linked diet quality with obesity in mothers and stunted children.
Not all dietitians recommend the use of low-calorie sweeteners in weight management, a study published in The European Journal of Public Health has found.
Researchers from the Green Chemistry Centre of Excellence at the University of York are working with local food manufacturers in Yorkshire and Humberside to find ways of deriving useful materials from food waste.
98.3% of foods in the EU contain pesticide residues within legal limits, but there were “significantly higher” maximum limit exceedance rates for products from outside of Europe, according to a report from the European Food Safety Authority (EFSA).
A new inulin-propionate ester (IPE) ingredient may increase appetite-reducing hormones and make people feel fuller, according to research published in the journal Gut.
A new and extensive review of the associations between food and drink groups and major diet-related diseases will guide the way for future research and policy interventions, say researchers.
New technologies are vital to the future growth of the food and nutrition industry, but their future success depends on much more than the science behind them.
Nitrate from leafy greens may thin the blood and help oxygen circulate around the body more efficiently, according to one of three studies conducted by the University of Cambridge and Southampton.
An enzyme in the brain called glucokinase may drive our desire for glucose-rich starchy and sugary foods, according to research in rats from Imperial College London.
