Food design & research > Nutrition

Food with added anthrax protection

31 August, 2010

An antibacterial enzyme found in human tears and other body fluids could be applied to certain foods for protection against intentional contamination with anthrax.


Delaying fat digestion to curb appetite

23 August, 2010

Scientists have been experimenting with using protein layers to stabilise emulsions and delay fat digestion until the fatty acids reach the ileum where their presence stimulates satiety-inducing hormones.


Full-fat dairy not responsible for heart attack deaths

05 August, 2010

A new Australian study has found that eating full-fat dairy may reduce the risk of cardiovascular-related death.


How virgin olive oil fights heart disease

02 July, 2010

New research suggests that the polyphenols in virgin olive oil modify the expression of atherosclerosis-related genes, leading to health benefits.


Salt reduction at heart of new NZ agreement

11 June, 2010

The New Zealand Food Safety Authority (NZFSA) and the Heart Foundation have signed a Memorandum of Understanding to share information and avoid duplication of effort as they attempt to rein in New Zealanders' salt intake.


TV food advertisements promote imbalanced diets

09 June, 2010

A diet consisting entirely of advertised foods would contain 25 times the recommended servings of sugars and 20 times the recommended servings of fat but less than half of the recommended servings of vegetables, dairy and fruits according to US researchers.


Flaws in Duke University statement about high fructose corn syrup

22 March, 2010

Duke University incorrectly singled out high fructose corn syrup as being responsible for scarring in the liver and other liver diseases when the underlying study for the release reviewed dietary intake of fructose containing beverages - not high fructose corn syrup.


Effect of saturated fats on cardiovascular disease questioned

11 March, 2010

A meta-analysis involving nearly 350,000 people has not found that saturated fat consumption is associated with cardiovascular disease.


Studying genetics could lead to tailored diets for better disease prevention

09 March, 2010

Personal health recommendations and diets tailored to better prevent diseases may be in our future, just by focusing on genetics.


Resources about European traditional foods

10 December, 2009

A collection of new resources on European traditional foods has been released by The British Nutrition Foundation, on behalf of the European Food Information Resource (EuroFIR) project.


Zeaxanthin Association formed

26 August, 2009

The Zeaxanthin Trade Association has been formed with the aim to increase understanding and awareness about dietary zeaxanthin.


Gene breakthrough secures crops’ future

22 July, 2009

University of Newcastle researchers have achieved a major scientific breakthrough in the quest to protect crop longevity, yield and quality.


Food allergies and delayed anaphylaxis

19 May, 2009

A novel and severe allergic response, called delayed anaphylactic shock, has been found to be triggered by an IgE antibody that binds to a sugar molecule known as galactose-α-1,3-galactose (alpha-gal). So far, evidence strongly suggests that tick bites are triggering the production of alpha-gal antibodies.


MRSA in food and animals

01 April, 2009

The European Food Safety Authority (EFSA) has published an opinion on the public health significance of MRSA in animals and foods.


A drug that silences peanut allergies?

16 March, 2009

US researchers are conducting clinical trials for a botanical drug that could provide the key to effective treatments for peanut allergies.


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