Eating more plant-based meals is better for our health and better for the planet. But cultural preferences are significant barriers to reducing meat consumption - especially for men, who are underrepresented among vegans and vegetarians.
RUDN University chemists have improved the effectiveness of antibacterial chitosan films used in medicine and the food industry. It was made by adding iron and a new chitin derivative to chitin nanoparticles.
RUDN University agronomists and colleagues from Tunisia have discovered a way to stop the spread of a phytopathogenic fungus Botrytis cinerea. It affects crops, especially tomatoes. The Trichoderma fungus and the Pseudomonas bacterium can protect the crop from this pathogen
A new analysis estimates a variety of potential benefits for environmental sustainability—for instance, reduced freshwater consumption and greenhouse gas emissions—that could result from switching all pet dogs and cats in the US or around the world to nutritionally sound, vegan diets.
Agricultural productivity growth is crucial for ensuring food security and for meeting the nutritional needs of a growing global population while simultaneously meeting environmental goals. However, the growth of global agricultural productivity has significantly contracted and current efforts to sustainably expand production are inadequate, according to the 2023 Global Agricultural Productivity Report, or GAP Report, that was released through the College of Agriculture and Life Sciences at Virginia Tech on Oct.
Memory B cells depend on autophagy for their survival, but the protein Rubicon is thought to hinder this process. Researchers from Osaka University have discovered a shorter isoform of Rubicon called RUBCN100, which enhances autophagy in B cells.
The decision to reach for a sugar sweetened beverage is heavily influenced by where you live, Tufts University researchers report in a new study that provides a snapshot of how adults in 185 countries imbibe sugar-sweetened beverages.
People frequently exposed to racial or ethnic discrimination may be more susceptible to obesity and related health risks in part because of a stress response that changes biological processes and how we process food cues according to UCLA research.
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.
More reliance on modeling and test tube-based data to lower reliance on test animals.
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 complex relationship between physical activity and energy balance – food intake versus energy expenditure – is still a challenge for science, especially in light of the rising worldwide prevalence of overweight and obesity.
As gluten-free food options increase, it can be difficult to decide whether to include gluten in your diet or not. For most people, there is no need to completely eliminate foods containing gluten and no proven benefit from doing so, says Sarmed Sami, MBChB, a gastroenterologist at Mayo Clinic Healthcare in London.
The Korea Research Institute of Standards and Science (KRISS, President Hyun-min Park) has developed a Certified Reference Material (CRM)* for the accurate analysis of low levels of acrylamide in infant formula.
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.
As gluten-free food options increase, it can be difficult to decide whether to include gluten in your diet or not. For most people, there is no need to completely eliminate foods containing gluten and no proven benefit from doing so, says Sarmed Sami, MBChB, a gastroenterologist at Mayo Clinic Healthcare in London.
Single Cell Protein (SCP) is an alternative and eco-friendly protein source from microorganisms which can be produced by utilizing agro-industrial wastes. SCP presents multiple applications, including animal feed, human food, packaging and is characterized by a rich nutritional profile.
Food insecurity, a significant and persistent problem affecting many Canadians due to economic disparities and limited access to nutritious food, has long-lasting repercussions on physical and mental health.
IIASA researchers and colleagues highlight the value of integrating remote sensing and data sharing for timely agricultural information critical for food security and sustainability planning in a new paper.
UNLV research shows that a simple serving of strawberries each day can boost cardiometabolic health without the need for medication.
New research from the College of Veterinary Medicine at Michigan State University finds that dairy producers overtreat cows diagnosed with non-severe cases of clinical mastitis, which increases farm costs and loss of milk.
Berkeley Lab scientists are accelerating and streamlining the process of engineering microbes to produce important compounds with commercial-ready efficiency.
A new filtration process that aims to extend milk’s shelf life can result in a pasteurization-resistant microbacterium passing into fluid milk if equipment isn’t properly cleaned early, Cornell food scientists have found.
A new study conducted in a lab – with follow-up human breath tests being planned – showed that whole milk plain yogurt prevented almost all of the volatile compounds responsible for garlic’s pungent scent from escaping into the air.
The early treatment of obesity in children is effective in both the short and long term, researchers from Karolinska Institutet report in a study published in The International Journal of Obesity.
Digital Science is pleased to announce the return of its long-running Speaker Series, creating a platform for engagement between leading thinkers, their research and the scientifically curious general public.
It is said that there is waste in haste, but researchers from Osaka Metropolitan University have proven that doing things rapidly does not necessarily mean working ineffectively.
Improving food literacy positively influences diet quality and reduces the risk of chronic diseases; however, interpreting the evidence of its effectiveness has been limited.
Ratings on platforms such as Yelp and TripAdvisor can greatly impact high-priced New York City restaurants that service tourists, but have less of an effect on restaurants frequented by “locals” outside of tourist areas, according to new Cornell research.
A new study finds poor quality of available foods, increased intake of calories from foods high in trans-fatty acids, and environments that do not foster physical activity, disrupt the flexibility of information processing in the brain that is involved in reward, emotion regulation, and cognition.
Researchers have shown that high concentrations of key proteins in human breast milk, especially osteopontin and κ-casein, are associated with a greater abundance of two species of bacteria in the gut of babies: Clostridium butyricum and Parabacteroides distasonis, known to be beneficial for human health and used as probiotics. These results suggest that proteins in breast milk influence the abundance of beneficial gut microbes in infants, playing an important role in early immune and metabolic development.
Saltwater taffy, a product that contains no actual saltwater, is neither fully solid nor fully liquid. Researchers from Okinawa Institute of Science and Technology Graduate University and Massachusetts Institute of Technology put the sticky, sweet confection to the test to understand the physics behind this unique candy.
Replacing 50% of meat and milk products with plant-based alternatives by 2050 can reduce agriculture and land use related greenhouse gas (GHG) emissions by 31% and halt the degradation of forest and natural land, according to new research in Nature Communications journal.
Replacing 50% of meat and milk products with plant-based alternatives by 2050 can reduce agriculture and land use related greenhouse gas (GHG) emissions by 31% and halt the degradation of forest and natural land, according to new research.
In a report released from the Friedman School of Nutrition Science and Policy at Tufts University, researchers say New England is where a majority of food tech pioneers are flourishing.
Many of us know all too well the addictive nature of many foods marketed in the United States — most call it “junk food.” In fact, this kind of salty, sweet and high-fat fare makes up the lion’s share of what’s marketed to Americans.
Texas A&M AgriLife has expanded the reach of its beef cattle expertise with two international initiatives led by a professor in the Department of Animal Science in the Texas A&M College of Agriculture and Life Sciences.
Purdue University’s College of Agriculture has joined the International Phytobiomes Alliance as a sponsoring partner, both organizations announced today.
New technology, dietary shifts and less food waste could remove up to 33 gigatons of CO2 annually.
In previous research, feed intake and egg production parameters were the most common response criteria that researchers used to measure energy responses in poultry. Professor Michael Persia in Virginia Tech’s College of Agriculture and Life Sciences decided to take a look at energy levels in poultry from a different standpoint.
It seems intuitive that forests would provide better habitat for forest-dwelling wildlife than farms.
A research team at the University of Illinois Urbana-Champaign suggests gut microbe communities may be responsible for variation in extracting benefits of broccoli and other brassica vegetables. With a new grant from the USDA’s National Institute of Food and Agriculture, the team plans to identify which microbes maximize the benefits of these vegetables.
As climate change continues to pose severe challenges to ensuring sustainable food supplies around the world, scientists from McGill University are looking for ways to improve the resilience and nutritional quality of potatoes.
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.
Insights could impact approach to managing and preventing condition in children.
Polygonatum sibiricum belongs to the Asparagaceae family and has been lauded for its array of physiological benefits.
A new review in Pathogens suggests micro- and nanoplastics in agricultural soil could contribute to antibiotic-resistant bacteria with a ready route into our food supply.
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