An antibacterial enzyme found in human tears and other body fluids could be applied to certain foods for protection against intentional contamination with anthrax.
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.
A new Australian study has found that eating full-fat dairy may reduce the risk of cardiovascular-related death.
New research suggests that the polyphenols in virgin olive oil modify the expression of atherosclerosis-related genes, leading to health benefits.
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.
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.
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.
A meta-analysis involving nearly 350,000 people has not found that saturated fat consumption is associated with cardiovascular disease.
Personal health recommendations and diets tailored to better prevent diseases may be in our future, just by focusing on genetics.
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.
The Zeaxanthin Trade Association has been formed with the aim to increase understanding and awareness about dietary zeaxanthin.
University of Newcastle researchers have achieved a major scientific breakthrough in the quest to protect crop longevity, yield and quality.
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.
The European Food Safety Authority (EFSA) has published an opinion on the public health significance of MRSA in animals and foods.
US researchers are conducting clinical trials for a botanical drug that could provide the key to effective treatments for peanut allergies.