With obesity-related diseases on the rise, many food and beverage manufacturers are looking at ways to reduce added sugar in products. From more traditional high-intensity options like sucralose and aspartame to natural offerings derived from the stevia plant, sugar alternatives can maintain sweetness levels in products as well as provide cost savings.
After water, tea and coffee are the most consumed beverages around the world. Tea leaves and coffee beans are processed into stand-alone beverages, and they are also used to make extracts, flavors, and other ingredients for the bakery, processed food and beverage, and culinary industries.
Kombucha (pronounced kom-BOO-cha) can help restore the body’s natural microbiome and improve overall health, but it’s important to make informed choices about kombucha sources and consumption.
Enjoying full-fat milk, yogurt, cheese and butter is unlikely to send people to an early grave, according to new research by The University of Texas Health Science Center at Houston (UTHealth).
Support from female co-workers may be even more important to new moms who are breastfeeding than getting encouragement from their significant others, close friends and relatives, says a new study. According to Michigan State University and Texas Christian University researchers, the more support women receive from their colleagues, the more successful they are in believing they can continue breastfeeding.
Nathan Bryan, Ph.D., one of the top researchers in the world on nitric oxide (NO), will tell attendees of the Institute of Food Technologists Annual Meeting that “a significant body of evidence exists for beneficial cardiovascular effects such as blood pressure, platelets and endothelial function, which are directly associated with NO production in the body. Despite this evidence, too many healthcare providers, food scientists and nutritionists have very little familiarity with these important discoveries, and consumers also have little or no knowledge of this ‘miracle molecule.’”
Symptoms of food-induced anaphylaxis in infants are much less severe than in toddlers and older children, according to a study from Ann & Robert H. Lurie Children’s Hospital of Chicago published in the Annals of Allergy, Asthma and Immunology. Anaphylaxis is defined as a reaction that involves multiple systems in the body or a presentation with significant cardiac or respiratory symptoms. While in older children an allergic reaction to food can be life-threatening, anaphylaxis in infants mostly manifests as hives and vomiting, the study found. With over 350 cases analyzed, including 47 infants, this is the largest study to date to describe food-induced anaphylaxis in infants under 1 year of age compared to other age groups.
Through x-ray crystallography and kinase-inhibitor specificity profiling, University of California San Diego School of Medicine researchers, in collaboration with researchers at Peking University and Zhejiang University, reveal that curcumin, a natural occurring chemical compound found in the spice turmeric, binds to the kinase enzyme dual-specificity tyrosine-regulated kinase 2 (DYRK2) at the atomic level. This previously unreported biochemical interaction of curcumin leads to inhibition of DYRK2 that impairs cell proliferation and reduces cancer burden.
New research from the University of Georgia reveals that exposure to famine during specific moments in early life is associated with depression later in life.
Providing free fruits and vegetables and limiting sugary drinks in schools could have positive health effects in both the short- and long-term, finds a new Food-PRICE study led by researchers from the Friedman School of Nutrition Science and Policy at Tufts University.
Researchers at Beth Israel Deaconess Medical Center have found that consuming a broth rich in umami—or savory taste—can cause subtle changes in the brain that promote healthy eating behaviors and food choices, especially in women at risk of obesity.
The diet has been shown to reduce the risk of disease and improve longevity, but most Americans don’t follow it. Dr. Meifang Chen, a researcher at Cal State LA, explains why.
With a simple barcode scan, free new mobile app FoodSwitch -- developed by Northwestern University researchers -- will suggest healthier alternatives to the typical fat-, salt- and sugar- laden packaged foods on grocery store shelves. If a particular food is not listed in 268,000-product database, the food can be quickly added to the app in real time through crowdsourcing. Packaged food manufacturers change products frequently, and FoodSwitch can quickly track how well they are reducing sodium, added sugars or saturated fats in their foods.
The Academy of Nutrition and Dietetics initiated and led a collaborative of more than a dozen health organizations in strongly encouraging the U.S. Department of Homeland Security to ensure the mental and physical well-being of children affected by its immigration policy.
A strong and diverse pipeline of innovative leaders is preparing to solve the world’s most complex social problems through STEM education.
As national regulators work to develop mandatory GMO food labels, new research by UVM’s Jane Kolodinsky finds that consumer opposition to GMOs dropped significantly after Vermont adopted mandatory labels.
Laura Acosta, a registered dietitian at the University of Florida Institute of Food and Agricultural Sciences, said three types of salads often come with lots of calories and are laden with fat and sodium.
A new study from the University of Warwick blames macro-level factors for the double burden of malnutrition among adolescents in developing countries. The double burden of malnutrition refers to the coexistence of undernutrition along with overweight and obesity, or diet-related noncommunicable diseases such as type 2 diabetes.
While beef already provides plenty of nutrients, a University of Florida scientist and her colleagues are starting to find that some beef cattle breeds might be healthier than others.
A lifestyle intervention could fully normalize these four unhealthy behaviors, which put people at risk of developing heart disease and common cancers, including breast, colon and prostate.
Reviewing medical information gathered on more than 6,000 adults over a 10-year period, Johns Hopkins researchers have found that lower than normal blood levels of vitamin D were linked to increased risk of early signs of interstitial lung disease (ILD).
An analysis of small molecules called “metabolites” in a blood sample may be used to determine whether a person is following a prescribed diet, scientists at Johns Hopkins Bloomberg School of Public Health have shown.
A new study shows that daily fasting is an effective tool to reduce weight and lower blood pressure. The study is the first to examine the effect of time-restricted eating — a form of fasting that limits food consumption to select hours each day — on weight loss in obese individuals.
A new Food-PRICE study finds persistent nutritional disparities within the food choices of those receiving assistance under the Supplemental Nutrition Assistance Program (SNAP) compared to those not receiving SNAP assistance.
Nine University of Illinois at Chicago students have been awarded Schweitzer fellowships, a service learning program for health professional students committed to helping Chicago’s underserved.Named in honor of humanitarian and Nobel Laureate Dr. Albert Schweitzer, the fellowship encourages exceptional students in health and human service fields to serve the most vulnerable members of society, including the uninsured, immigrants, the homeless, returning veterans, minorities and the working poor.
Recent articles in the Journal of Lipid Research investigate how brown fat whitening causes inflammation, how cells in the liver fill lipid droplets, and how ketogenic and restricted-calorie diets affect metabolites in a mouse.
When beef, pork, fish or poultry are cooked using high-temperature methods, chemicals called heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) can form.
The unique composition of a mother’s breastmilk may help to reduce food sensitization in her infant, report researchers at the University of California San Diego School of Medicine with colleagues in Canada.
A new study shows that a fruit and vegetable prescription program can improve access to healthy foods for underserved children. The program, which was implemented in Flint, Michigan, could be replicated in other areas to address food insecurity in children.
It's not unusual for teens to skip breakfast or announce, "I'm trying to be more healthy." And so unhealthy food-related behaviors can fly under parents' radar. Here are the signs to look for:
A study of 5,222 employees across the US found that the foods people get at work tend to contain high amounts of sodium and refined grains and very little whole grains and fruit.
Researchers have demonstrated that a program aimed at helping people modify lifestyle factors such as diet and exercise is as effective as medication at reducing blood pressure.
Many policies are being implemented or considered to try to steer people toward healthier food choices. The Nutrition 2018 meeting will feature studies that evaluate the impacts of existing policies and seek to inform the design of future ones.
An analysis of 10 consecutive days of federal food aid delivered during the aftermath of Hurricane Maria reveals that much of this food exceeded the dietary limits for sodium, added sugars and saturated fats outlined in federal dietary guidelines.
A new study suggests children in the US begin consuming added sugar at a very young age and that many toddlers’ sugar intake exceeds the maximum amount recommended for adults.
Results from a new clinical study have confirmed the safety and tolerability of using bacteria-specific viruses known as bacteriophages to eliminate disease-causing bacteria in the gut.
Eating a vegetarian or primarily plant-based diet is associated with a variety of health benefits. But simply being vegetarian is not enough to reap those benefits—the quality of the food matters, too. The Nutrition 2018 meeting will feature new research into the health impacts of eating a plant-based diet and how dietary quality influences those impacts.
New research suggests improving the quality of the average American’s diet could substantially reduce costs associated with heart disease, diabetes, cancer and other major health problems. The study is the first to comprehensively analyze the potential cost implications of improved adherence to healthy dietary patterns (as measured by the Healthy Eating Index (HEI) and the Mediterranean-style diet (MED) score) among US adults across major chronic disease types.
Nutrition 2018 will feature the latest research into how adding certain foods to our diet might help lower risk for diabetes, cancer, neurodegenerative diseases and other health issues.
The factors that contribute to overweight and obesity are complex, but one pattern is clear: having obesity during childhood increases the likelihood of having obesity as an adult. The Nutrition 2018 meeting will feature new research on factors that may contribute to childhood obesity, as well as factors that can help kids maintain a healthy weight.
Guidelines recommend breastfeeding as the best source of nutrition for most babies. The Nutrition 2018 meeting will feature new research findings on the nature of breast milk and how breastfeeding may affect the health of both moms and babies.
A new study led by public health researchers at Tufts University School of Medicine reports significant food insecurity for adults on probation in Rhode Island. Nearly three-quarters of the participants experienced food insecurity over a 30-day period, with almost half having very low food security.
Shauna Downs, an international food systems researcher, explains what the FDA’s impending trans fat ban means for America’s health
Changes in diet have been proposed as a way to reduce carbon emissions from the food system. A new study provides the latest and most comprehensive estimate of greenhouse gas emissions generated by U.S. consumer food purchases, and assesses how those choices could affect diet and climate change.
We experience fortified food in items like vitamin D-fortified milk or fortified breakfast cereals. But what is biofortified food? The June 7th Sustainable, Secure Food blog explains what biofortified food is. It also explains how crop scientists are using it to solve malnutrition worldwide.
As we celebrate June as National Dairy Month, some UF Institute of Food and Agricultural Sciences experts tout the benefits of dairy in the daily diet, while other UF/IFAS researchers help ensure cattle produce ample dairy to fill consumers’ needs.
Experts are available for online, print and broadcast interviews.
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