In Third World countries, the value of the market for nutritional supplements is just under double that for functional foods. However, in the affluent First World, the functional food market is greater than the supplement market
A systematic analysis of the medical literature shows that nutrition studies'' conclusions correlate with who funds them â€“ much like the bias found for pharmaceutical studies, but with potentially greater public health implications.
The Australian 2006 census figures are not out yet but they will undoubtedly reveal significant growth in domestic demand for Halal products similar to the 40% growth experienced between 1996 and 2001
Marieke Saherâ€™s recent doctoral dissertation for the Department of Psychology at the University of Helsinki analyses everyday beliefs about food and health. By these beliefs she refers to peopleâ€™s ideas about whether certain foods are healthy, what might have caused a stomach upset or whether a medicine really works.
Although the refrigerated display counters at the supermarkets abound in healthy food items, we are eating an increasingly greater amount of unhealthy foods
The AFC panel of the European Food Safety Authority (EFSA) has evaluated a long-term study on the carcinogenicity of aspartame conducted by the European Ramazzini Foundation in Bologna, Italy.
Two of the leading health peak bodies, Diabetes Australia and The Cancer Council, in Victoria have called for the Victorian Government to strengthen its commitment to both regulation and community education to help fight the alarming childhood obesity trends.
The NSW Food Authority has been asked by the worldâ€™s leading health body to help devise communication solutions so other countries can show people how to safely eat fish while reducing the risk from mercury.
Nutritional information as provided on food labels tell us little about the effects various food components actually have on our body. But that could change, thanks to a novel concept described by New Zealand researcher Dr John Monro in 'Journal of the Science of Food and Agriculture' - the use of virtual food components (VFCs) to evaluate the really physiological effects of what we eat.
The ageing population is on the increase across most of the world. This trend is most pronounced in developed nations where living standards and availability of medical care are high, with Japan showing the fastest ageing population