Plateauing food allergy figures don't mean fewer allergic people
21 May, 2014While the incidence of food allergy appears to have plateaued in recent years, the total number of cases in the community will continue to rise steadily, according to Dr Robert Loblay, Sydney Medical School immunologist.
Eating organic food significantly lowers pesticide exposure: study
15 May, 2014 by Dinny Navaratnam, The ConversationEating an organic diet for a week can cause pesticide levels to drop by almost 90% in adults, research from RMIT University has found.
Red wine's cardioprotective properties a myth?
13 May, 2014Researchers have found that resveratrol - an antioxidant in red wine and chocolate thought to have cardioprotective properties - has no positive effect on longevity nor the incidence of cardiovascular disease, cancer or inflammation.
Cardioprotective effects of oily fish found to be unsubstantiated
12 May, 2014Back in the 1970s, Bang and Dyerberg connected the low incidence of coronary artery disease (CAD) among the Eskimos of Greenland to their diet, which was rich in whale and seal blubber. This landmark study started the ball rolling that has resulted in oily fish currently being recommended as part of a healthy heart diet. However, new research is discovering that the Eskimos actually suffered from CAD at the same rate as their Caucasian counterparts, meaning the claimed cardioprotective effects of their diet are unsubstantiated.
Wire coils increase sugar content of tomato juice
09 May, 2014A method called 'basal wire coiling' has been effective in increasing the sugar concentration of tomato juice. Researchers from Tokyo University of Agriculture say the finding could improve the marketability of tomato juice.
Paying more makes food taste better
05 May, 2014Despite what Australia's love affair with cut-price food might suggest, consumers value food that is more expensive. Researchers have found that taste perception - as well as feelings of overeating and guilt - can be manipulated by price alone.
Battling obesity is not just about eating less and moving more, expert says
05 May, 2014There's more to losing weight than just eating less and moving more, according to Dr Claude Bouchard, who studies the genetics of obesity.
Powdered alcohol, seriously? A health risk we don't need
02 May, 2014 by Nial Wheate, University of SydneyOpening a bottle and pouring liquid into a glass isn’t exactly an arduous task but a US company hopes to release a powdered variety to make consuming alcohol that little bit easier - and more portable.
Acrylamide in Aust foods and beverages comparable to global levels
02 May, 2014The first phase of the 24th Australian Total Diet Study (ATDS) has been released by FSANZ. The study examines Australian consumers' dietary exposure to acrylamide and aluminium.
Experts recommend moderate consumption of acrylamides
02 May, 2014While the recently released Australian Total Diet Study revealed mostly good news for acrylamide levels in Australian food and beverages, experts are urging the public to consume products containing acrylamide in moderation.
Ensuring olive oil is unadulterated
01 May, 2014 by Barbara VonarburgInvisible silica-coated DNA 'tags' can be used to authenticate olive oil.
How E. coli O157:H7 binds to vegetables
24 April, 2014Research presented at the Society for General Microbiology's annual meeting shows that the disease-causing E. coli O157:H7 interacts directly with plant cells, allowing it to anchor to the surface of a plant where it can multiply.
Tough bikkies: food texture impacts calorie perception
23 April, 2014The texture of food plays a significant role in how calorie-dense consumers perceive it to be, with hard or rough foods perceived to have fewer calories, new research published in the Journal of Consumer Research has shown.
Developing healthier foods, virtually
16 April, 2014A 'virtual mouth' developed by the CSIRO is providing researchers with new information on how to produce healthier foods - while still ensuring they taste good.
Cracking down on counterfeiting with a smartphone
14 April, 2014How can you tell if a food product is counterfeit? Soon, if MIT researchers have anything to do with it, you'll be able to use your smartphone.
