Higher dietary fibre intake is linked to a lower incidence of depression and anxiety in hypertensive patients, according to a study from China.
Children are still consuming too much salt, and bakery and snack foods are among the biggest culprits. So claims a new study published in the Journal of the Academy of Nutrition and Dietetics.
Protein-rich red seaweed extract can be used in bread to aid heart health, say researchers.
High tree nut consumption is strongly associated with lower risk of obesity and metabolic syndrome, according to a new study published in PLOS ONE.
Enriching bread with nitrate-rich beetroot could help to lower our risk of heart disease by reducing blood pressure and improving blood vessel functioning, according to new research.
Determining sodium reduction levels must be backed with sound science and the latest IOM report highlights clear gaps in such literature, says the American Bakers Association (ABA).
New research supports significant reductions in sodium from where most Americans are today, but does not justify population-wide reductions below 2,300 mg per day, according to a new report from the Institute of Medicine (IOM).
National Salt Reduction Initiative attracts more members
Another seven major food companies have joined the National Salt Reduction Initiative, which aims to cut salt in processed and restaurant food across the United States by 25 percent in five years.
Ajinomoto sodium reduction system ‘fools the tongue’
Ajinomoto has developed a new ingredient system that the company says can reduce sodium content in broths and snack seasonings by about a third without a noticeable difference in flavor.
Industry action on sodium would save lives, save money
Working with the US food industry to establish voluntary sodium reduction targets could prevent around half a million strokes, a similar number of heart attacks and billions of dollars, says a new study.
Swedish salt study calls for clearer rules for food industry
Young Swedish men are consuming twice as much salt as recommended, says a new study which increases pressure on the food industry to curb the salt content of its products.
NutraIngredient’s Snack Size Science brings you the top nutrition research news every two weeks. This week we spill the beans on the potential of chocolate to lower blood pressure.
Bran may slash hypertension risk: Study
Increased intakes of whole grains, and bran in particular, may reduce the incidence of hypertension in men, according to new findings from Harvard.
Puleva looks to goat's milk proteins to prevent hypertension
Hydrolysed caseins from goat's milk could lead to a novel
ingredient to prevent the development of high blood pressure, if
results from a rat study can be translated to humans.
Finnish study links salt intake to obesity
Scientists from Finland have claimed that comprehensive salt
reduction would be a potentially powerful means to combat obesity,
linked to lower consumption of high-energy beverages.
WASH piles pressure on food makers to cut out salt
A global campaign against salt has been launched today with the
stated aim of preventing over 2.5 million deaths a year.
The politics and the science of salt reduction
The decision by Unilever to slash the salt content of its
ubiquitous Pot Noodle snack underlines the current trend in the UK
- but is this trend based on sound science or just political
Vitafoods 2006: Food industry must take action on salt
The food industry must take responsibility for the continued
excessive consumption of salt, according to professor Graham
McGregor of St Georges University of London.
Salt reduction 'not beneficial' during pregnancy
Recent scientific research does not support the common assumption
that women should lower their salt intake during pregnancy to
reduce the risks for developing pre-eclampsia or oedema, according
to a recent forum.
Wholegrains ease metabolic syndrome in older people
More than three wholegrain servings per day could reduce the risk
of metabolic syndrome (MetS) and cardiovascular disease (CVD) in
older adults, new research claims.
Scientists again raise possiblity of fructose obesity link
Researchers have again raised the controversial claim that fructose
intake could be linked to rising obesity rates.
Dairy food consumption linked to lower risk of metabolic syndrome
The more dairy products consumed, the less likely your chances of
metabolic syndrome, suggests a new study out of Iran.
Bakery industry cashes in on wholegrain trend
With wholegrains fast becoming the new health trend, food and
ingredients companies are tripping over each other to launch new
products and marketing strategies in order to cash in on the craze
while interest is high.
Childhood obesity figures provide new impulse for obesity strategy
Around half a million European children are suffering from health
problems often associated with later life because they are
overweight or obese, a European congress on obesity heard
UK advertising watchdog rejects complaint from salt makers
Sensitivities over salt heightened as UK advertising watchdog
rejects complaint by salt makers over advert from the country's
Salty sandwiches should carry a warning...
Food makers are criticised again for the high salt content in food
products as campaign group CASH (Consensus Action on Salt and
Health) publishes new survey saying sandwiches on sale at retail
outlets are so salty they should carry...
Public sector told to cut the salt
The UK's Food Standards Agency (FSA) has called for public sector
caterers and their suppliers to reduce the amount of salt used in
their food production and supplies of processed snacks and foods.