Childhood obesity rates have tripled over the past 30 years, with about one in three American children currently overweight or obese, according to government figures. Now Barry Popkin and Carmen Piernas of the University of North Carolina have found in their study that snacks account for about 27 percent of the calories consumed by children, and [...]
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A new study accepted for publication in the International Journal of Food Microbiology predicts an increase in the burden of food-borne disease. The study focussed on the European Union and to a lesser extent the United States and more global issues. Current and potential future trends in technology, consumption and trade of food that may [...]
Mango. If you know little about this fruit, understand this: It’s been found to prevent or stop certain colon and breast cancer cells in the lab.
That’s according to a new study by Texas AgriLife Research food scientists, who examined the five varieties most common in the U.S.: Kent, Francine, Ataulfo, Tommy/Atkins and Haden. Though the [...]
Results from a doctoral thesis from the Sahlgrenska Academy at the University of Gothenburg, Sweden, indicate that Staphylococus aureus-induced mortality is associated with dietary fat consisting of saturated and monounsaturated fatty acids, but not polyunsaturated fatty acids. The doctoral student, Louise Strandberg, also investigated different variants of three genes that are important for the immune system and noted [...]
Researchers from Mount Sinai School of Medicine report that cutting back on the consumption of processed and fried foods, which are high in toxins called Advanced Glycation End products (AGEs), can reduce inflammation and actually help restore the body’s natural defenses regardless of age or health status. These benefits are present even without changing caloric [...]