Caloric overload may disrupt brain functions: Study
Consuming too many calories may disturb the pathway in the brain that directly affects food intake and body weight, according to a new study.
Cinnamon-essential oil shows shelf-life extension
Essential oils from cinnamon may inhibit the growth of micro-organisms by as much as 60 per cent, suggests new research from Greece.
Brown rice bioactives identified by researchers
A joint US-Japanese study has identified the compounds in pre-germinated brown rice responsible for the potential health benefits of this emerging health food.
Impulse snack buys contradict healthy intentions, study
New product design for health-profiled snacks demands a clear message, as a new study demonstrates consumers may opt to ignore the healthy snack, despite what they say.
Simple, low-cost microparticles could replace fat, texturise
Microparticles made from red seaweed may provide low-cost fat replacers for food and texturisers for beverages, according to new research.
MSG linked to increased body weight: study
Consumption of the flavour enhancer monosodium glutamate (MSG) may increase the risk of gaining weight, regardless of energy intake, suggests a new study.
Low-dose B12 plus folic acid effective for elderly: study
Fortifying bread with folic acid and low dose vitamin B12 is effective in improving vitamin B blood status in the elderly, according to a new study from Holland.
Mini snack portions make you munch more, study
Weight-conscious consumers often opt for mini-versions of snacks
and treats to stay trim, but it might actually have the opposite
effect, say scientists.
Popcorn linked to high whole grain intake: study
The consumption of popcorn is associated with a substantially
higher intake of whole grains and dietary fibre, says research,
indicating its benefits as a healthy snack.
Sweet tooth in the genes: study
A specific genetic variation may help explain why some people
consume more sugary foods than others.
Breast cancer study heaps more misery on trans-fats
An increased intake of trans-fatty acids may raise the risk of
breast cancer by 75 per cent, suggest the results from the French
part of the European Prospective Investigation into Cancer and
Study suggests calories cause addictive brain response
A new animal study indicates that food calories, not just
sweetness, can trigger a positive response in the brain - a
breakthrough that could have implications for anti-obesity
strategies and the food industry.
Trans-fats harm may extend to prostate: study
Increased intakes of trans-fatty acids may increase the risk of
non-aggressive prostate tumours by about 100 per cent, suggests new
research from Harvard.
Milk, egg allergies more than just a passing phase: study
Outgrowing allergies to milk and egg may no longer be the case, as
new research from the US suggests the allergies are more persistent
than first thought.
Individual GI variations demand research attention - study
Individual variations in the glycaemic index (GI) of white bread,
stated as 70 in the literature, may range from 44 to 132, says new
research that questions the utility of the index.
Study examines benefits of healthy eating in school
A new study by the University of Northumbria will assess how
healthy eating affects children's behaviour and achievement in
Convenience top reason for snacking, new study
Consumers choose convenient "on-the-go" foods over factors such as
health, price and taste, according to a new US study.
Food ads make fat kids eat more, study
A study at the University of Liverpool has shown up a strong
tendency for children to eat more after watching food adverts on TV
- a finding that lends support to recent UK curbs on junk food
advertising around children's programmes.
Simply change ingredients to reduce acrylamide, say researchers
Substitution of certain ingredients could reduce acrylamide content
of finished products by as much as 70 per cent, say Swiss
ARS researchers create high fiber fat replacer
Researchers from the Agricultural Research Service (ARS) have
created a fat replacement additive rich in soluble fiber,
beta-glucan, to tap into the low-fat food market.