Food Science News Source

Friday 26-Aug-2016

Recent Research

Children with Food Allergies Are Predisposed to Asthma, Rhinitis

Children with a history of food allergy have a high risk of developing asthma and allergic rhinitis during childhood as well. The risk increases with the number of food allergies a child might have. Research suggests that U.S. disease rates may be changing for the common childhood conditions asthma, allergic rhinitis and eczema.

–Children's Hospital of Philadelphia|2016-08-25

New Laboratory to Make Better Use of ‘Carbs’

Potatoes with less “bad” starch, food with natural additives to boost the immune system, or baby’s milk formula that more closely matches breast milk are some of the potential benefits from a new University of Adelaide laboratory being launched today.

–University of Adelaide|2016-08-24

The Medical Minute: Clearing Up Common Myths About Psoriasis

Psoriasis is a much-misunderstood disease, often kept under wraps by sufferers who want to hide their skin lesions. This week, Dr. Sara Ferguson, a dermatologist at Penn State Medical Group in State College, separates fact from myth about psoriasis and the various treatment options.

–Penn State Health Milton S. Hershey Medical Center|2016-08-24

Excess weight linked to 8 more cancer types

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There’s yet another reason to maintain a healthy weight as we age. An international team of researchers has identified eight additional types of cancer linked to excess weight and obesity: stomach, liver, gall bladder, pancreas, ovary, meningioma (a type of brain tumor), thyroid cancer and the blood cancer multiple myeloma.

–Washington University in St. Louis|2016-08-24

Research Highlights 7 Essential Ingredients for Healthy Adolescents

Adolescents need proper nutrition for bone and muscle development, recovery from sports, cognition and strong immune systems. In the August issue of Food Technology magazine published by the Institute of Food Technologists, contributing editor Linda Milo Ohr looked at new research behind seven ingredients that are essential for growing teens and tweens.

–Institute of Food Technologists (IFT)|2016-08-24

Pasta High in Fiber and Protein May Not Increase Satiety

A study published in the Journal of Food Science found that consuming a high protein or high fiber pasta may not result in increased satiety over regular pasta.

–Institute of Food Technologists (IFT)|2016-08-24

8 Facts Behind the “Foodie” Phenomena

Forty-eight million Americans define themselves as “foodies,” and 29 million are further categorized as members of a highly involved, seriously culinary group (Packaged Facts). In the August issue of Food Technology magazine published by the Institute of Food Technologists, contributing editor A. Elizabeth Sloan explored the current “foodie” trend in America and the consumer behaviors driving it.

–Institute of Food Technologists (IFT)|2016-08-24

Sports Nutrition Products No Longer Just for Hard-Core Athletes

Sports drinks, powders, goos and bars used to be targeted to the more hard-core athletes, but now more and more of these products are fueling mainstream consumer interest. Contributing editor A. Elizabeth Sloan highlights several trends driving the $33 billion sports nutrition sector in the August issue of Food Technology magazine published by the Institute of Food Technologists.

–Institute of Food Technologists (IFT)|2016-08-24

Certain Nutrients Can Address Men’s Health Concerns

The top causes of death among adult men in the United Sates are heart disease, stroke, cancer and chronic lower respiratory disease, according to the Mayo Clinic and the Centers for Disease Control (CDC). In a recent issue of Food Technology magazine published by the Institute of Food Technologists, contributing editor Linda Milo Ohr writes about some of the health concerns men have and the nutrients that may play beneficial roles in addressing them.

–Institute of Food Technologists (IFT)|2016-08-24

Gut Bacteria Could Tip Balance in Developing Celiac Disease or Staying Healthy

About 40 per cent of the population have a genetic disposition to celiac disease, but only about one per cent develop the autoimmune condition when exposed to gluten, and this could be promoted by the type of bacteria present in the gut. Researchers at McMaster University have found that gluten, a common protein in the Western diet which is not well digested by the gut enzymes, could be metabolized by bacteria.

–McMaster University|2016-08-24

Streamlining Accelerated Computing, New Possibilities for Cancer Treatment, New Way to Display the 3-D Structure of Molecules, and More in the DOE Science News Source

Click here to go directly to the DOE Science News Source

– Newswise|2016-08-24

Diets Avoiding Dry-Cooked Foods Can Protect Against Diabetes, Say Mount Sinai Researchers

Simple changes in how we cook could go a long way towards preventing diabetes, say researchers at the Icahn School of Medicine at Mount Sinai.

–Mount Sinai Health System|2016-08-24

Diet and Back Pain: What’s the Link?

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In a collaboration between Rensselaer Polytechnic Institute and the Icahn School of Medicine at Mount Sinai, researchers are exploring the link between diet, obesity-linked Type 2 diabetes, and intervertebral disc degeneration.

–Rensselaer Polytechnic Institute (RPI)|2016-08-23

What Do Olympians Eat? The Role Sports Dietitians Play in Athletes' Training

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What does it take to fuel the strength, speed, endurance and grace of Olympic athletes? It takes years of training and hard work, and sports dietitians are part of many Olympic hopefuls' team — helping to propel athletes to achieve the Olympic motto: Citius, Altius, Fortius (Faster, Higher, Stronger).

–Academy of Nutrition and Dietetics|2016-08-23

Genome Sequencing May Help Avert Banana Armageddon

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Researchers at the University of California, Davis, and in the Netherlands have discovered how three fungal diseases have evolved into a lethal threat to the world’s bananas.

–University of California, Davis|2016-08-23

Limiting #sugar intake in children: @MonellSc expert Julie Mennella on implementing new @American_Heart recommendation

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–Monell Chemical Senses Center|2016-08-22

Blocking Release of the Hormone Ghrelin May Mediate Low Blood Sugar Effect in Children Taking Beta Blockers, UT Southwestern Study Shows

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Researchers at UT Southwestern Medical Center have identified a previously unknown role of a cellular signaling molecule involved in release of the “hunger hormone” ghrelin, a finding that could have implications for optimal treatment of children taking beta blockers.

–UT Southwestern Medical Center|2016-08-22

Infants Develop Early Understanding of Social Nature of Food

A new study conducted at the University of Chicago finds infants develop expectations about what people prefer to eat, providing early evidence of the social nature through which humans understand food.

–University of Chicago|2016-08-22

New Device Could Help Improve Taste of Foods Low in Fat, Sugar and Salt

Scientists may be closing in on a way to let consumers savor the sweet taste of cake, cookies and other culinary delights without the sugar rush. In preliminary tests using a new device developed in-house that allows them to screen for odor compounds in real foods, they have isolated several natural aromatic molecules that could be used to trick our brains into believing that desserts and other foods contain more fat, sugar or salt than they actually do.

–American Chemical Society (ACS)|2016-08-22

Ramen Noodles Supplanting Cigarettes as Currency Among Prisoners

Ramen noodles are supplanting the once popular cigarettes as a form of currency among state prisoners, but not in response to bans on tobacco products within prison systems, finds a new study.

–American Sociological Association (ASA)|2016-08-22

Edible Food Packaging Made From Milk Proteins (Video)

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At the grocery store, most foods — meats, breads, cheeses, snacks — come wrapped in plastic packaging. Not only does this create a lot of non-recyclable, non-biodegradable waste, but thin plastic films are not great at preventing spoilage. And some plastics are suspected of leaching potentially harmful compounds into food. To address these issues, scientists are now developing a packaging film made of milk proteins — and it is even edible.

–American Chemical Society (ACS)|2016-08-21

Unhealthy Diet During Pregnancy Could Be Linked to ADHD

New research led by scientists from King's College London and the University of Bristol has found that a high-fat, high-sugar diet during pregnancy may be linked to symptoms of ADHD in children who show conduct problems early in life.

–King's College London|2016-08-21

Texas Tomato Growers Slicing Into Vegetable Market with Fresh Fruit All Fall

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Tomatoes are the Type B’s of the vegetable world: Laid-back, creative, collaborative.

–Texas A&M AgriLife|2016-08-18

Lab Team Spins Ginger Into Nanoparticles to Heal Inflammatory Bowel Disease

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A recent study by researchers at the Atlanta Veterans Affairs Medical Center took them to a not-so-likely destination: local farmers markets. They went in search of fresh ginger root.

–Veterans Affairs (VA) Research Communications|2016-08-18

Chew on This: August Is National Sandwich Month

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If you are like most people, you will consume about 200 sandwiches this year. Add it all up and it means -- this is no baloney. Americans will eat about 45 billion sandwiches in 2016.

–Texas A&M University|2016-08-17

Sayonara, Kudzu Bug?

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A few strains of wild soy are able to fight the kudzu bug by limiting the ability of its nymphs, or young, to survive. The next step is to identify which gene gives the soybeans this defense mechanism.

–American Society of Agronomy (ASA), Crop Science Society of America (CSSA), Soil Science Society of America (SSSA)|2016-08-17

What Will California’s Strawberry Industry Do Without Methyl Bromide?

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2016 is the final year for the soil fumigant to be used in California crop fields.

–University of California - Division of Agriculture and Natural Resources|2016-08-16

Personalized Nutrition Is Better Than a 'One Size Fits All' Approach in Improving Diets

People receiving personalised nutrition advice develop healthier eating habits including consuming less red meat and reducing their salt intake, a study has found.

–Newcastle University|2016-08-16

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