Food design & research > Nutrition

There's more to sweet potato than just the roots, researchers find

13 February, 2015

There's more to sweet potato than meets the eye, nutritionally speaking. Researchers have discovered that not only is the root section of the sweet potato packed with nutrients, so too are the leaves.


Energy drink-guzzling children more likely to be hyperactive, study finds

11 February, 2015

A Yale School of Public Health study has found that children who consume heavily sweetened energy drinks are 66% more likely to be at risk for hyperactivity and inattention symptoms.


Low-fat recommendations not based on good science, meta-analysis shows

10 February, 2015

The low-fat craze of the late 20th century never would have happened if correct scientific protocol had been followed, according to a paper in the online journal Open Heart.


Calorie count labels only work for wealthier consumers, study finds

09 February, 2015

Researchers have found that consumers with higher incomes and education levels are twice as likely to notice calorie labels and three times more likely to use them.


As bees buzz off, malnutrition increases in developing world

28 January, 2015

For those of us fortunate enough to live in developed countries, dwindling bee populations could just mean reduced choice at the greengrocer. But for those in developing countries, it presents a very real risk: malnutrition.


Tree nut consumption linked with better diet

22 January, 2015

Nut-lovers have been found to have better diet quality than those who eat fewer nuts. Tree nut consumption is associated with better diet quality and better nutrient adequacy for most nutrients lacking in many people's diets.


Nutrition labelling systems: the simpler the better, researchers say

21 January, 2015

The current US nutrition labelling system is the least user-friendly option available, researchers have found. A system that gives each food product a single score out of 100 for nutrition was found to be the most effective of a range of systems examined.


Organic vs conventional dairy studies flawed, NZ review says

21 January, 2015

Researchers say that the differences between organic and conventional dairy are due mainly to the range of variable and factors that influence milk composition, rather than the organic or conventional methods of production.


Is salt really bad for the heart? New study says no; experts say yes

20 January, 2015

A new study that suggests salt may not be as bad as we've been led to believe has been roundly criticised by experts who say the overwhelming evidence points to salt being bad for the heart.


When health initiatives go wrong: removing chocolate milk from schools halves dairy consumption

16 January, 2015

In a Canadian study, researchers found that when flavoured milk is removed from a school, total milk intake drops by nearly half, impacting children's calcium and vitamin D intakes.


Vitamin waters found to offer negligible nutritional benefit

15 January, 2015

Despite making grand claims about immune support, antioxidant properties and the like, researchers have found that the benefit to be gained from vitamin waters and energy drinks is negligible.


Why E. coli O157 only infects the gut

15 January, 2015

E. coli O157 is unable to attach itself to host tissue in high concentrations of D-Serine.


Chocolate flavanols give ageing brains a boost

14 January, 2015

Your addiction to that 3 pm chocolate bar may not be just a way to alleviate boredom - it could also give your brain a much-needed boost. Evidence is increasingly suggesting that chocolate flavanols improve cognitive function.


RTE grain-based dessert purchases drop 24% in US

09 January, 2015

Who's eating all the pies? Not as many American consumers as you'd expect, apparently. Purchases of ready-to-eat grain-based desserts (RTE GBDs) such as cakes, cookies, pies, doughnuts and pastries fell by 24% in the US between 2005 and 2012.


HFCS more toxic than table sugar, study shows

08 January, 2015

High-fructose corn syrup (HFCS) has just received another blow to its already tarnished reputation: researchers have found that it is more toxic to mice than table sugar.


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