Iodine excess linked to thyroid disease in lactating women
Excessive iodine intake may cause thyroid disease in lactating women and should be monitored as closely as deficiency, Chinese research of 343 women has said.
Archives for September 27, 2015
SE Asia dairy focus
Dairy debunked: Ingredients could benefit SE Asian physiology
For generations, Southeast Asia has been a black hole for dairy, mainly because lactose has been seen as incompatible with regional physiology. But that is changing, says Sharon Gerdes, a food scientist and author. Ingredients like whey permeates could...
Polyphenol-rich juice shows blood pressure benefits: RCT
Six weeks of consuming a polyphenol-rich juice may slash blood pressure, with the effects even more pronounced in those who need it most – hypertensives, says a new study.
Nanotek group opposes changes to EU novel foods rules
Mooted changes to EU novel food laws that will cater for new ingredient sources like insects and food making methods like nanotechnology are ‘vague, unclear and unworkable’ according to a leading nanotechnology group.
Berries may enhance motor performance and improve cognition, says study
Strawberries and blueberries may boost brain health by enhancing motor performance and improving working memory, says a new study.
Eggshell membrane shown to protect cartilage thickness in study
Eggshell membrane was found in a new study to ameliorate cartilage degradation in a rat arthritis model. The study, performed with Stratum Nutrition’s NEM ingredient, was the first to show this effect, the company said.
Dietary fat plays vital role in inflammatory response and obesity related disease risk
The type of dietary fat we eat may lead to changes in our inflammatory response, which in turn play a key role in long term risk of obesity-related diseases including diabetes and atherosclerosis, warn researchers.
FSMA poised to sweep dietary ingredient suppliers into regulatory fold, expert says
The biggest change in food regulation in the US in the past 75 years is poised to sweep up the suppliers of dietary ingredients, an expert says.