The challenges facing global food security and the livelihoods of smallholder farmers over the last year may at first appear insurmountable, yet IICI’s vital work continues to advance impactful agricultural innovations where they are needed most.
A lecturer from the Faculty of Allied Health Sciences, Chulalongkorn University in collaboration with the Thai Dietetic Association, has developed 46 nutritious recipes for swallowing training in the elderly, and patients with difficulty swallowing based on recommendations of The International Dysphagia Diet Standardization (IDDSI).
Broccoli sprouts have been discovered to contain seven times more polysulfides than mature broccoli
In a meta-study, a research team from the Institute of Environmental Biotechnology at Graz University of Technology has provided evidence that the consumption of fruit and vegetables contributes positively to bacterial diversity in the human gut.
The Food is Medicine Institute at the Friedman School of Nutrition Science and Policy at Tufts University establishes a university-wide initiative aimed at transforming health care through scalable food-based interventions.
Researchers from the United States, Brazil, and Spain, including scientists with the Fralin Biomedical Research Institute at VTC, published an analysis in a special edition of the British Medical Journal with a timely and controversial recommendation: It’s time for an international shift in the way we think about ultra-processed food.
University of Virginia School of Medicine researchers have obtained new insights into how African-American and Hispanic-American people’s genes influence their ability to use Omega-3 and Omega-6 fatty acids for good health. The findings are an important step toward “precision nutrition” – where a diet tailored to exactly what our bodies need can help us live longer, healthier lives.
Researchers from Tufts University explain how our heart and arteries change as we get older and why women and men have different rates of cardiovascular disease
مع ازدياد خيارات الطعام الخالي من الغلوتين، قد يصعُب تقرير ما إذا كان يجب إضافة الغلوتين إلى نظامك الغذائي أم لا. يقول الدكتور سرمد سامي، بكالوريوس الطب والجراحة، طبيب الجهاز الهضمي في مايو كلينك هيلثكير في لندن، أنه لا توجد ضرورة بالنسبة لمعظم الأشخاص لاستبعاد الأطعمة التي تحتوي على الغلوتين بشكل كامل، إذ لا توجد فائدة صحية مثبتة من وراء ذلك. ويشرح الدكتور سامي في هذا التنبيه السبب ويوضح الفرق بين حالتين طبيتين متعلقتين بالغلوتين هما: الداء البطني وعدم تحمل الغلوتين.
In four articles in the Journal of Nutrition and Dietetics, published by Elsevier, leading nutrition experts describe and evaluate the latest versions of the Healthy Eating Index (HEI), issued to correspond to the 2020-2025 Dietary Guidelines for Americans (DGA).
The "True Cost of Food: Food is Medicine Case Study" quantifies the potential health and economic benefits of Food is Medicine efforts, which refer to food-based nutrition interventions integrated into the healthcare system to treat or prevent chronic diet-related disease.
UNLV research shows that a simple serving of strawberries each day can boost cardiometabolic health without the need for medication.
Improving food literacy positively influences diet quality and reduces the risk of chronic diseases; however, interpreting the evidence of its effectiveness has been limited.
Joseph H. Schwab, MD, MS, an internationally recognized leader in the diagnosis and treatment of complex orthopaedic and spinal oncology conditions, has joined Cedars-Sinai as the new director of Spine Oncology for Orthopaedic Surgery and the director of the Center for Surgical Technology and AI Research.
It seems intuitive that forests would provide better habitat for forest-dwelling wildlife than farms.
African American Studies professor Bobby J. Smith II examines how the Civil Rights Movement included struggles around food in his book “Food Power Politics: The Food Story of the Mississippi Civil Rights Movement.” The book is the inaugural title in the Black Food Justice series by the University of North Carolina Press.
A new study, published in The Journal of Nutrition, suggests that extreme dietary habits involving carbohydrates and fats affect life expectancy.
Pooled analysis of nine produce prescription programs, which are designed to remove barriers to accessing fruits and vegetables to individuals with diet-related illness, found these programs were associated with positive health benefits, from halving food insecurity to lowering blood pressure.
You may know it as an aromatic spice to add flavor to your dishes or as a soothing herbal remedy to use for upset stomachs, but researchers from Osaka Metropolitan University have uncovered promising findings that Kencur, a tropical plant in the ginger family native to Southeast Asia, possesses anti-cancer effects.
UK households that grow their own fruits and vegetables can improve their diet, reduce waste, and help to increase national food self-sufficiency.
New University of Oregon research will investigate how microbes found on produce affect the gut microbiome, and compare how those microbes differ between produce from a home garden versus those from the supermarket.
A study conducted at the University of Helsinki demonstrated that the partial substitution of red and processed meat with pea- and faba bean–based food products ensured sufficient intake of amino acids in the diet and did not negatively affect bone metabolism.
Plant-based alternatives to dairy products do not have to copy the original – but in addition to tasting good, they should also have a pleasant mouthfeel and a varied product range, according to the results of a recent acceptance study.
Young vegetables known as microgreens are claimed to be superfoods, but how do they compare to mature veggies? Their nutritional profiles and effects on gut bacteria differ, scientists say, yet tests in mice suggest that both could limit weight gain. They will present their results at ACS Fall 2023.
One of the biggest obstacles to the uptake of plant-based alternatives to meat is their very dry and astringent feel when they are eaten.
Everyone is invited to participate in this exchange of science related to innovative ingredients, products and processes in the food and beverage ecosystem.
A new study by Texas A&M AgriLife revealed a range of health and dietary benefits of consuming cardamom, including increased appetite, fat loss and inflammation reduction, making the spice a “superfood.”
Restaurants can persuade patrons to choose healthier foods by adjusting the font size of numbers attached to nutritional information on menus, according to a study.
The latest headlines from the Food and Water Safety channel on Newswise.
A first systematic review and meta-analysis of its kind, researchers at the University of South Australia show that chatbots are an effective tool to significantly improve physical activity, diet and sleep, in a step to get ready for the warmer months ahead.
A researcher from the University of Warwick says that to promote better health within Western societies, it's essential to reshape our food culture. This means moving away from unhealthy, ultra-processed, sugar-laden, and fibre-depleted foods and gravitating towards wholesome, fibre-rich, plant-based foods reminiscent of the Mediterranean diet.
Zach Hutelin, a doctoral candidate in the Virginia Tech’s Translational Biology, Medicine, and Health (TBMH) Graduate Program, has been awarded a prestigious National Science Foundation fellowship to pursue a new line of research into the health impact of ultra-processed foods. These foods make up the majority of the American diet and are considered contributing factors to the rise in eating choices overtaking tobacco as the leading cause of preventable deaths worldwide.
New research has found irregular sleep patterns are associated with harmful bacteria in your gut.
Renowned crop breeder Bir Bahadur (B.B.) Singh was honored with the inaugural Dr. Tai R. Shin and Mrs. You H. Shin Humanitarian Award by the University of Illinois System in recognition of his exemplary impact on humanity by addressing global food security.
A study from the University of Illinois Urbana-Champaign and CIATEJ in Guadalajara, Mexico, explored the composition of seed coat extracts from black and pinto bean varieties unique to the Chiapas region of Southern Mexico.
New research shows the importance of long-term commitment to the MIND diet for reaping the greatest benefit to brain health.
Expanding its commitment to the health and well-being of the people in its community, Children’s Hospital Los Angeles sponsored the Summer Kickoff of the East Hollywood Community Garden, and was joined by more than 100 area residents and CHLA team members at the garden’s recent celebration.
In a new study involving more than 1,000 people, researchers examined whether snacking affects health and if the quality of snack foods matters.
According to a new study, women who drank two glasses of dealcoholized muscadine wine daily showed significant improvements in the elasticity and water retention of their skin compared with those who consumed a placebo.
More people are drinking milk alternatives made from plant sources such as oats, soy, or almonds, but do plant-based products deliver the same nutrition as cow’s milk? Results from a new study suggest that most don’t.
A new study involving over 700,000 U.S. veterans reports that people who adopt eight healthy lifestyle habits by middle age can expect to live substantially longer than those with few or none of these habits.
A new randomized controlled study of people with type 2 diabetes showed that study participants who restricted eating to between noon and 8 p.m. daily lost more weight than those who reduced their overall calorie intake by counting calories.
Researchers report that blood levels of the omega-3 fatty acid docosahexaenoic acid (DHA) were inversely correlated with hearing difficulty in a new population-based cross-sectional study.
A new study suggests that incorporating olive oil into your diet could help reduce the risk of dying from dementia.
A diet originally designed to help ward off cognitive decline in adults might also help improve attention in pre-adolescents, according to a new study.
A study of over 10,000 children in rural Pennsylvania revealed that a large proportion of children were fed foods that are high in sugar and salt in their first years of life.
In one of the first large-scale studies of genes related to diet, researchers have uncovered almost 500 genes that appear to directly influence the foods we eat. The findings represent an important step toward using a person’s genetics to develop precision nutrition strategies that help improve health or prevent disease.
There is growing evidence that consuming prebiotics — certain types of fiber often found in plants that stimulate beneficial bacteria in your gut — can help to maintain a healthy gut microbiome. In a new study, scientists estimated the prebiotic content of thousands of food types by using preexisting literature to find out which foods offer the highest prebiotic content.
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