An experimental potato could make substantial contributions towards achieving daily vitamin A and E target intakes, according to a new study in PLOS ONE.
Consuming a diet rich in antioxidant foods is associated with a reduction in risk of type-2 diabetes (T2D) in middle-aged women, reports a new study in Diabetologia.
Swapping out refined grains for whole grains does not cause significant shifts in our gut microbes or better insulin resistance – but does result in weight loss, lower food intake, and reduced systemic inflammation, say researchers.
Mushrooms should be used more extensively in functional foods, suggests a new review in Trends in Food Science & Technology, which examines the bioactive potential of fungus.
Later today, NutaIngredients will play host to a half-day online event dedicated to exploring the key issues and opportunities in nutrition for a healthy and longer life. Find out more, and sign up for free now!
As more consumers try to add more plants into their diets, plant-based protein is a shining star in the emerging category, making up the majority of both online searches and sales for ‘plant-based’ products, according to one research firm.
People in New Zealand need to be more aware of how increasing polyunsaturated fats, dietary fibre, and plant sterols in their diets can help cut cholesterol.
Dietary approaches to promote healthy brain ageing should look to factor in nutrition, exercise and lifestyle to target not only the brain but also overall cardio-metabolic health.
Consumption of monounsaturated fatty acids (MUFAs), found in olive oil, avocados and nuts, is linked to general intelligence according to a recent study in Neuroimage.
A lipid-based nutrient supplement (LNS) such as fortified peanut butter, has demonstrated its superior effectiveness in addressing the effects of acute malnutrition.
The term ‘nutritious’ is regularly used in product marketing, but the way in which consumers and ‘experts’ view the word may be different, say researchers calling for an agreed definition.
When it comes to maintaining muscle mass and fighting the risk of frailty, it’s not just about how much protein you get but how often you get it, new research suggests.
