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 […]

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Editor Emeritus on February 3rd, 2010

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 […]

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Editor Emeritus on December 21st, 2009

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 […]

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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 […]

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Editor Emeritus on November 16th, 2009

A study published in The Lancet in September 2007 concluded that cocktails of six artificial food colours – Allura Red (E128), Ponceau 4R (E124), Quinoline Yellow (E104), Sunset Yellow (E110), Tartrazine (E102), and Azorubine/Carmoisine (E122) – and sodium benzoate were linked to hyperactivity in children. These are the so-called Southampton colours. The European Food Safety […]

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