People who eat wholegrain foods regularly can have a 20 to 40 per
cent lower risk of heart disease and stroke compared with those who
rarely eat wholegrain foods, according to a new review, reports
The glycaemic index (GI) is emerging as a new weight loss regime,
despite the belief of some nutritionists that there is not enough
science to demonstrate it can effectively control weight, writes
A new study carried out by Unicity International and presented at
the American Heart Association conference indicates that fiber
supplements have a dual effect on cholesterol levels in type-2
diabetes patients, lowing levels of LDL...
Oil palm trunk fiber has shown potential as a functional food
ingredient and may help manage and lower the risk of diabetes,
colon cancer, heart disease and obesity, according to preliminary
research results presented at the Experimental...
NutraCea and The RiceX Company's plan to merge will create a
monopoly on rice bran for the nutraceutical market and bring the
nutritional benefits of the rice production byproduct to more
people, in both developed and developing...
Atkins Nutritionals is hoping to offset the consumer drift away
from the low carb lifestyle by incorporating a glycemic measurement
into its programme which indicates the immediate effect different
types of carbohydrates have on a...
The cellulose derivative HPMC, used for years to add texture to
foods and in drug delivery, could become a new functional food
ingredient, researchers said yesterday, as it appears to slow down
fat absorption from foods, writes Dominique...
More than three-quarters of two to five-year-olds are not getting
enough fiber, suggests an analysis by US researchers, who call on
parents to give their children more whole-grain products and