Researchers at the National Food Institute, Technical University of Denmark, have generated a lactic acid bacterium that efficiently secretes a food-grade preservative when grown on dairy waste Continua la lettura
A natural compound previously demonstrated to counteract aspects of aging and improve metabolic health in mice has clinically relevant effects in people, according to new research at Washington University School of Medicine in St. Louis Continua la lettura
Next time you make a salad, you might want to consider adding mushrooms to it. That’s because higher mushroom consumption is associated with a lower risk of cancer, according to a new Penn State study, published on March 16 in Advances in Nutrition Continua la lettura
Eating red meat may have a bad reputation for being bad for the heart, but new research found that lean beef may have a place in healthy diets, after all Continua la lettura
A team of UBC Okanagan researchers has determined that the type of fats a mother consumes while breastfeeding can have long-term implications on her infant’s gut health Continua la lettura
People who experience big dips in blood sugar levels, several hours after eating, end up feeling hungrier and consuming hundreds more calories during the day than others, according to experts Continua la lettura
Food waste and obesity are major problems in developed countries. They are both caused by an overabundance of food, but strategies to reduce one can inadvertently increase the other. A broader perspective can help identify ways to limit food waste while also promoting healthy nutrition, two University of Illinois researchers suggest Continua la lettura
Whether eating out or buying food from the grocery store, Americans of all ages are, for the most part, eating poorly everywhere — except at school. The information comes from a new dietary trends study, which also reveals persistent or worsening disparities in meal quality from restaurants, grocery stores, and other sources — but not school — by race, ethnicity, and income Continua la lettura
