Does fast food contribute to depression? Can a healthy diet combat mental illness? In an unusual experiment, James Cook University researchers in Australia have found that among Torres Strait Islander people the amount of fish and processed food eaten is related to depression. A JCU research team led by Professors Zoltan Sarnyai and Robyn McDermott […]Continue Reading ...
TUESDAY, Oct. 2, 2018 — Americans’ love affair with fast food continues, with 1 in every 3 adults chowing down on the fare on any given day. That’s the finding from a new report from the U.S. Centers for Disease Control and Prevention. When asked by researchers, 37 percent of adults said they’d eaten fast […]Continue Reading ...
Milk may seem as wholesome a drink as there is, but it was not always so. Consider the U.S. in the late 19th century. At the time, producers of milk — especially milk sold in U.S. cities — frequently watered it down. The resulting liquid was blended with chalk or plaster of Paris to appear […]Continue Reading ...
Working together for better food: Chinese and German researchers want to cooperate more closely in the future. To close the past week, at a symposium at the University of Hohenheim in Stuttgart, Germany, top scientists in the area of food biotechnology from both countries came to initial agreements on implementing a joint research agenda. Their […]Continue Reading ...
Researchers at the University of Edinburgh have conducted a study showing that a different approach is needed to assess the nutrient sufficiency of the global food system if the targets of the United Nation’s second Sustainable Development Goal are going to be met. Image Credit: nehophoto / Shutterstock The aim of the Sustainable Development Goal […]Continue Reading ...
U.S. Secretary of Agriculture Sonny Perdue, DVM and U.S. Food and Drug Administration Commissioner Scott Gottlieb, M.D. today announced a joint public meeting to be held on Oct. 23-24, 2018 to discuss the use of cell culture technology to develop products derived from livestock and poultry. The joint public meeting, hosted by the USDA’s Food […]Continue Reading ...
Shifting to a healthy diet is not only good for us, but it also saves a lot of precious fresh water, according to a new study by the JRC published in Nature Sustainability. Compared to existing diets, the water required to produce our food could be reduced by between 11% and 35% for healthy diets […]Continue Reading ...
Food scientists at the National University of Singapore (NUS) have given okara – the residue from the production of soy milk and tofu, and is usually discarded – a new lease of life by turning it into a refreshing drink that contains live probiotics, dietary fiber, free isoflavones and amino acids. By encapsulating these nutrients […]Continue Reading ...
Brain regions best known for recognizing the potential horror of a hurricane also help us recognize, appreciate and categorize our food, scientists report. They found that a group of large, triangular-shaped neurons, in two almond-shaped structures on either side of our brain, form cliques that help us enjoy the total food experience, from recognizing a […]Continue Reading ...
“Cherry Blossom,” a 39-year-old woman worked as a hotel breakfast bar hostess around the start of the “Great Recession.” She lost her job, and three years later she was being interviewed to assess her struggles with her unemployment. She talked about her empty refrigerator. A study by University of Missouri researchers that began as a […]Continue Reading ...
Large-scale food scares like BSE and dioxin-contaminated eggs raised awareness about the health risks posed when a link in the food chain becomes compromised. In the wake of these crises, Europe has developed more effective safety mechanisms that trace food from the ‘farm to the fork’; a new platform is the next step in better […]Continue Reading ...
We look for labels stating plastics are “BPA-free” to reassure ourselves that the product is safe to eat or drink out of. A new study has shown that BPA-free options are not safe either. A team of researchers from the School of Molecular Biosciences at Washington State University tested BPA-free plastics on lab mice and […]Continue Reading ...
Children born by cesarean, or C-section, more often develop food allergies. The opposite applies to very preterm children. This is shown in a study of more than one million children conducted by researchers at örebro University and Karolinska institutet, published today in theJournal of Allergy and Clinical Immunology. “We believe that children born by C-section […]Continue Reading ...
An Irish survey of 200 men and women examines awareness, understanding, and use of food labels in preventing lifestyle-related disease in a primary care setting. Participants responded to a questionnaire devised by the lead author. The study identifies gaps in consumers’ use and interpretation of food labels, especially among men and people at risk of […]Continue Reading ...
Aug 23 2018 Dietary risk factors are among the key contributors to mortality and morbidity in the United States and globally, and there is increasing emphasis on understanding the influence of total diet quality and overall dietary patterns rather than single aspects of what we eat and drink. In order to evaluate the quality of […]Continue Reading ...
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