World Health Organization partners with Resolve to Save Lives to recognise countries working to remove industrially produced trans fat from their national food supplies.
The Andes has traditionally been a source of excellent food and medicinal plants. Now science is turning to ancient Peruvian crops to explore their benefits in boosting the gut health and preventing and treating type 2 diabetes.
How are attitudes changing towards tackling obesity? And could new technological developments help mitigate the epidemic? Oxford biologist Sir Charles Godfray, the keynote speaker at this year’s City Food and Drink Lecture at the Guildhall, London, weighs...
We all know that eating fruit is better for us than eating doughnuts. One is essential to keep us healthy, the other, perhaps, nearly essential to avoid. However, both doughnuts and most fruits are high in sugar, an ingredient widely considered to lead...
Removing around 216 calories from the daily intake of people who are overweight or obese would set England on a path to halve obesity by 2030, according to research published by the innovation charity Nesta. The analysis found that it is possible to achieve...
The central ingredient of Kanira wholegrain biscuits is nutrient-rich and climate smart pearl millet (an under-the-radar superfood native to India); Teatis is providing a tasty solution for the 122+ million people living with diabetes or prediabetes in...
Peanut consumption in the US has hit record levels for the second year in a row – rising to an all-time high of 7.9 pounds (3.5kg) per American in 2021. However, the National Peanut Board (NPB) said the consistent rise of the nut’s popularity is not surprising,...
Cambodia-based exporter and producer of rice Bayon Cereal is planning to launch three low to mid glycaemic index (GI) products next year, after achieving certification from Australia’s Glycemic Index Foundation (GIF) and being spurred into action after...
Tate & Lyle has completed its first clinical study on the consumption of its soluble corn fibre (SCF) on the glucose response in an Asian population, with the research suggesting it can offer significant benefits.
Researchers have revealed that the timing of carbohydrate-rich meals can significantly worsen glucose homeostasis – on top of the independent glycaemic index of the food – potentially revealing ways to minimise the risk of type-2 diabetes.
The Florida-based better-for-you foods producer’s Cinnamon Pecan Granola Cereal has vaulted past some of the biggest cereal brands in the US to grab top spot on Amazon.
A Singapore laboratory has developed an ingredient blend that will lower the glycemic index (GI) of everyday staples, like bread and rice, in an effort to tackle Singapore’s rising diabetes crisis.
The Australian Diabetes Society president has said people with type 2 diabetes should be wary of social media hype about the benefits of going on the paleo diet, arguing there have been no trials going beyond 12 weeks.
Consumption of a gluten-free diet during pregnancy may be correlated to the health of offspring, and in particular their risk of developing type 1 diabetes, according to new research in mice.
Expect more products containing beans and lentils, new quinoa-packed soups and entrees, high-protein nut and seed-based spreads, and more popped whole grains in US grocery stores this year, predicts market researcher Packaged Facts.
Daily consumption of walnuts, rich in polyunsaturated fatty acids, may improve the health of blood vessels, thereby decreasing the risk of heart disease, says a new study from Yale.
Eating more magnesium-rich foods, like green leafy vegetables and
nuts, may reduce the risk of type-2 diabetes, suggests a
meta-analysis of observational studies.
Eating a diet rich in whole grains, a rich source of bran, fibre,
minerals and vitamins, could reduce the risk of type-2 diabetes and
heart disease, claims a new study that adds to a growing body of
evidence on the subject.
The low carb boom may be over for businesses but some scientists
remain convinced that it is a benefit approach to several health
conditions including diabetes and cardiovascular disease.
Diets high in saturated and trans fats could be a major risk factor
in the development of type 2 diabetes, say Canadian researchers,
reports Lindsey Partos.
The European Commission will this week host a major conference on
the challenges for diabetes research, in a bid to raise political,
academic and industrial awareness of the disease.
Replacing white bread with low-glycaemic breads could help to
reduce the risk of type 2 diabetes, suggests new research, that
offers evidence for the role of low glycaemic index foods.
Increasing evidence for the value of low glycaemic index foods in
reducing risk of type 2 diabetes may benefit high-fibre foods and
those using healthy ingredients.
