Several major food companies plan to remove artificial ingredients from their products within the next few years. It’s a move that will be a challenge for the industry and likely increase costs, says an Iowa State University professor.
More than half of American children are dehydrated, and a University of Arkansas researcher has found an easy way for children to gauge hydration using established protocols already in place for athletes. The research also shows that children can accurately self-assess hydration levels using established methods.
The Academy of Nutrition and Dietetics urges Congress to remove harmful and limiting language that has been added to two bills regarding the development process for the Dietary Guidelines for Americans. The language appears in Section 232 of the Labor, Health and Human Services, Education and Related Agencies FY2016 appropriations bill, and Section 734 of the Agriculture, Rural Development, Food and Drug Administration, and Related Agencies FY2016 appropriations bill.
Other topics include dietary guidelines, smart traffic lights, breast cancer, and biomarker tests for cancer treatment.
August is Kids Eat Right MonthTM, when the Academy of Nutrition and Dietetics and its Foundation highlight the role everyone plays in ensuring a healthy future for children.
Other topics include: breast cancer, blood thinners and surgery, cognitive impairment, and new ultra-dark galaxies discovered.
In a Viewpoint published today in the Journal of the Medical Association (JAMA), researchers from the Friedman School of Nutrition Science & Policy at Tufts University and Boston Children’s Hospital call on the federal government to drop restrictions on total fat consumption in the forthcoming 2015 Dietary Guidelines for Americans.
The Monday Campaigns announces the publication of "Meatless Monday Goes to School" -- a beautifully designed, free collection of 30 meatless lunch recipes to help K-12 foodservice directors and community advocates implement the Meatless Monday initiative in schools. The e-cookbook addresses the need of K-12 schools for delicious vegetarian recipes that fulfill the meat/meat alternate component of the National School Lunch Program’s (NSLP) meal pattern.
Topics include: treating advanced skin cancer, big data and bioenergy, cancer research, 10 reasons to eat quinoa, sleep issues in the nursing field, advances in cancer surgery, genes for sleep, brain receptor for cocaine addiction, and nano imaging on insect adaptations.
Salt plays an important role in food products in terms of functional properties, sensory attributes, and food preservation, but high levels of sodium have been linked to health problems such as hypertension and cardiovascular disease. The findings of a study in the June 2015 issue of the Journal of Food Science, published by the Institute of Food Technologists (IFT) could potentially be used to meet the high demand for products that are low in sodium with favorable sensory qualities.
Mangos contain several bioactive compounds that are potentially related to chronic disease prevention. A new study in the June issue of the Journal of Food Science, published by the Institute of Food Technologists (IFT), found that infrared dry blanching prior to blanching may improve the retention of water-soluble vitamins, like vitamin C in dried mangos.
Got quinoa? If not, you may want to consider adding it to your diet. A recent review article by researchers from Rutgers University, Universidad Arturo Prat and Universidad de Las Américas explained the specific phytochemicals and nutrients that make quinoa so healthy. The study was featured in the July issue of Comprehensive Reviews in Food Science and Food Safety, published by the Institute of Food Technologists (IFT).
Trending news releases with the most views in a single day. Topics include: A nutrition expert's take on the trans fat ban, Prenatal DDT exposure tied breast cancer risk, new anesthesia monitoring technology.
Higher consumption of dietary trans fatty acids (dTFA), commonly used in processed foods to improve taste, texture and durability, has been linked to worsened memory function in men 45 years old and younger, according to a University of California, San Diego School of Medicine study published online on June 17 in PLOS ONE.
For those wishing to lose weight and keep it off, here’s a simple strategy that works: step on a scale each day and track the results.
A research team's discovery of new information about how plants synthesize carotenoids, precursors for vitamin A that are essential for plant development and survival, and human health, could help scientists increase the levels of provitamin A in food crops and reduce global vitamin A deficiency.
• Among children with chronic kidney disease, those with lower vitamin D levels had higher levels of blood markers related to kidney dysfunction as well as greater kidney function loss over time. • Five-year kidney survival was 75% in patients with vitamin D levels ≥50 nMol/L at the start of the study and 50% in those with lower levels.
We've all been there: We eat an entire sleeve of fat-free, low-calorie cookies and we're stuffing ourselves with more food 15 minutes later.
A new report by researchers at the Johns Hopkins Center for a Livable Future (CLF), in collaboration with the Baltimore Food Policy Initiative, found that one in four of the city’s residents live in so-called food deserts with limited access to healthy foods.
Adults who use proton pump inhibitors are between 16 and 21 percent more likely to experience a heart attack than people who don't use the commonly prescribed antacid drugs, according to a massive new study by Houston Methodist and Stanford University scientists.
A University of Maryland School of Social Work researcher joins with colleagues at William & Mary to probe a possible connection between fermented foods, which contain probiotics, and social anxiety symptoms.
Food wasted means money wasted, which can be an expensive problem especially in homes with financial constraints. A new study from the Cornell Food and Brand Lab and the Getulio Vargas Foundation, shows that the top causes of food waste in such homes include buying too much, preparing in abundance, unwillingness to consume leftovers, and improper food storage.
If you want people to choose healthier foods, emphasize the positive, says a new Cornell University study.
A Cornell study of food labels in dining halls shows that when people know the calories and fat content in foods, they lean toward healthier fare.
A Kansas State University nutritionist explains the proposed changes to meal guidelines in child care and adult care settings and why this is positive for both the health of those being served and the health of the care providers' business.
Saturated or unsaturated? Mono or poly? Good or bad? Figuring out fats can leave you frazzled, but there soon may be one less fat to keep straight.
Prostate cancer is the second most common type of cancer in men and is predicted to result in an estimated 220,00 cases in the United States in 2015. In recent years, an emphasis has been placed on chemoprevention – the use of agents to prevent the development or progression of prostate cancer. A team of researchers led by Nagi B. Kumar, Ph.D., R.D., F.A.D.A. at Moffitt Cancer Center recently published results of a randomized trial that assessed the safety and effectiveness of the active components in green tea to prevent prostate cancer development in men who have premalignant lesions. The results will be presented at the 2015 American Society of Clinical Oncology (ASCO) Annual Meeting in Chicago.
HDL, the “good cholesterol” helps remove fat from artery walls, reversing the process that leads to heart disease. Yet recent drug trials and genetic studies suggest that pushing HDL levels higher doesn’t reduce the risk of heart disease. Now, an epidemiological study shows that a person’s HDL function—the efficiency of HDL molecules at removing cholesterol—may be a better measure of coronary heart disease risk and target for heart-protecting drugs.
During a symposium at the Association for Psychological Sciences Conference on Saturday afternoon, world-renowned researchers from Swinburne University in Australia announced the results of a randomized, double-blind, placebo-controlled crossover trial in which a L-Theanine-based beverage (neuro BLISS) significantly reduced stress and cortisol levels in healthy, young adults.
Johns Hopkins experts lead an international group that has issued an ambitious five-year agenda to tackle some of the most complex ethical issues involved in ensuring the global population has enough sustainably produced safe and nutritious food.
Certain proteins may slow the devastating memory loss caused by Alzheimer’s disease, according to a groundbreaking Iowa State University study.
Trending news releases with the most views in a single day. Topics include: gun regulation, psychology and altruism, big data, threats to coral reefs, extra-terrestrial life, personalized diets, metabolic syndrome and heart health, new drug target to treat arthritis, and archeologists find oldest tools.
The latest interview series from FutureFood 2050 highlights innovative new research that will shape healthy eating guidelines in the next few decades.
Trending news releases with the most views in a single day. Topics include: neurology and hearing, nanotech and bionics, sound and psychology, , smoking and cancer, skipping meals and weight gain, 3D printing, sunscreen and skin cancer, urology, and cancer research.
Men who drink the equivalent caffeine level of two to three cups of coffee a day are less likely to have erectile dysfunction (ED), according to researchers from The University of Texas Health Science Center at Houston (UTHealth).
SNEB’s comments stress that key stakeholders must become champions for a healthy diet and lifestyle and work in partnership across sectors to change policies and environments that make eating healthy foods and beverages and maintaining a healthy weight not just easier, but the cultural norm.
A new study in animals suggests that skipping meals sets off a series of metabolic miscues that can result in abdominal weight gain.
Trending news releases with the most views in a single day. Topics include: nutrition, environment, children's health, education, cancer, Acoustical Society of America (ASA) annual meeting, and agriculture.
AIDP, today released a “Science White Paper” based on the peer-reviewed and published science, including a 2014 randomized, controlled trial from the University of California, Los Angeles UCLA), behind the mechanism of action, safety and efficacy of a new prebiotic ingredient, PreticX
Screening to identify Type 2 diabetes followed by early treatment could result in substantial health benefits, according to new research that combined large scale clinical observations and innovative computer modelling.
Trending news releases with the most views in a single day. Topics include: nutrition, fibromyalgia, e-cigarettes, cystic fibrosis, asthma, and gluten
More than half of popular probiotics contain traces of gluten, according to an analysis performed by investigators at the Celiac Disease Center at Columbia University Medical Center (CUMC). Tests on 22 top-selling probiotics revealed that 12 of them (or 55%) had detectable gluten.
With the increasing demand for food with health benefits, high nutritional value food materials are attracting more attention from both consumers and food manufacturers. A new study by researchers at Wilmar (Shanghai) Biotechnology Research and Development Center Co., Ltd. in the Journal of Food Science, published by the Institute of Food Technologists (IFT), found that germinated buckwheat, an important raw material for food and functional food production, had better nutritional value than ungerminated buckwheat.
The Academy of Nutrition and Dietetics, the world’s largest organization of food and nutrition professionals, commends the 2015 Dietary Guidelines Advisory Committee for drafting a strong, evidence-based Scientific Report outlining recommendations and rational for the forthcoming 2015 Dietary Guidelines for Americans. The Academy supports these recommendations that will improve how and what Americans eat.
The Institute of Food Technologists (IFT) recently submitted written comments on the Dietary Guidelines Advisory Committee (DGAC) Report. IFT commends the work of the DGAC and underscores the importance of ensuring that the recommendations regarding food and nutrient intake are supported by the preponderance of sound scientific evidence.
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